Wednesday, October 29, 2014

Balsamic Chicken and Pasta


If you've been reading my blog for any period of time you know there's two things you can always count on me for: pasta recipes and chicken recipes. Chicken AND pasta in one recipe is another pretty likely candidate. I know what works for me and I stick to it, ok?

This dinner was one of those "I have some of this...and a bit of that... and a little bit of this..." type meals. I start off with a general idea (balsamic chicken) and go from there. We really enjoyed this. The balsamic flavor was subtle so if you like a stronger balsamic kick to your meals I'd up it, but only add an extra tablespoon and taste it, then more and taste it, etc. You can always add more but you can't take away some and too much balsamic can be a very strong taste to mask!

Source: Stephanie Cooks Original

Ingredients:
1/2 pound chicken breast, cut into 1" pieces
Garlic salt and pepper
1 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
2 tbsp balsamic vinegar
3/4 cup heavy cream
1 diced tomato
1 tbsp dried parsley
1/2 pound penne pasta

Directions:
1- Season chicken with garlic salt and pepper, until well seasoned on all sides.
2- Heat oil in a large non-stick skillet. Add the garlic and stir for about 1 minute.
3- Add the chicken to the pan and allow to brown on one side. Flip, allowing to brown on the other side. Cook 2-3 minutes.
4- Remove the chicken from the pan and cover.
5- Add the broth and cook over high heat for about 4 minutes, scraping up the bottom of the pan.
6- Add the balsamic vinegar and cream. Stir well. Add the tomato and parsley. Turn the heat down low and cook for about 10 minutes, stirring frequently.
7- Meanwhile, cook the pasta according to package directions.
8- Add the chicken back into the sauce and allow to heat through.
9- Add the hot pasta to the skillet, stirring until well coated. Serve hot. Sprinkle with parmesan cheese and fresh basil if desired.

Sunday, October 26, 2014

Last Minute Waffles


Feeding Landon is an exercise in futility. The kid doesn't love food. He inherited this from his father and sometimes it feels like I am living with the wrong group of people!! When Landon shows interest in food, any type of food, I usually jump at the opportunity to feed him. One day we were driving and he mentioned wanting M&Ms. Now, this may be a typical experience for an almost 3 year old, but Landon has NEVER requested candy, food, or anything that he could eat. So, being the Jewish mother that I am, I quickly pulled over to the nearest CVS, ran in, and got him a bag. Guess how many he ate? ONE. One. ONE!!! Who eats one M&M?! (Not me... I ate the rest of the bag.)

Anyway, recently Landon requested waffles. My mom had made him a waffle when she was babysitting and I guess it hit the spot. Only problem was I didn't have any frozen waffles. I did a quick Google search to find a recipe that had standard ingredients that I'd have on hand and VOILA- these occurred. I much prefer waffles that have buttermilk in them but these were good for a last minute recipe. They made a ton- I cut them each in half and froze them for later.

Source: Allrecipes

Ingredients:
2 eggs
1 tbsp white sugar
2 cups all purpose flour
4 teaspoons baking powder
1 3/4 cup milk
1/4 tsp salt
1/2 cup vegetable oil
1 tsp vanilla extract

Directions:
1- Preheat waffle iron. 
2- Beat eggs in large bowl with hand beater until fluffy. 
3- Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
4- Spray preheated waffle iron with non-stick cooking spray. 
5- Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Sunday, October 12, 2014

Krispie Sprinkle Cookies


Part of me being a horrible food blogger lately is that I have recipes to share with you from... July. July 4 to be exact. Yikes! Many of the recipes in my backlog are not obviously "old" but the red, white, and blue sprinkles in this give me away!

Landon has multiple food allergies and for the most part I bring food with us to every event in case we get somewhere and there's nothing he can eat/will eat (there's always stuff he CAN eat, but WILL eat is another story...) I've started making a dessert he can eat for just about every gathering we attend because dessert can be the trickiest category for him. I brought these cookies to a BBQ and loved them. I love sprinkle cookies and always have, but something about the Rice Krispies gives it a soft, slight crunch. Can't beat these simple cookies when you want something easy but tasty!

Source: Stephanie Cooks Original

Ingredients:
1 box yellow cake mix
1 tsp baking powder
1/2 cup vegetable oil
2 eggs
3/4 cup Rice Krispie Cereal
1/3 cup sprinkles

Directions:
1- Preheat the oven to 350.
2- Mic the cake mix and baking powder together. Add the oil and eggs, stirring well, until smooth.
3- Fold in the Rice Krispies and sprinkles.
4- Spoon 1 tbsp sized balls of dough on a coated baking sheet. Bake 10 minutes. Allow to cook 2 minutes on the baking sheet, then transfer to a wire rack to cool.

Sunday, October 5, 2014

Crockpot Apricot and Onion Chicken



It's finally starting to cool off and you know what that means- more cozy meals! I love fall and winter food... it's so comforting and (typically) easy to make. This crockpot meal is a perfect example. I threw a few things in the crockpot, went about my day, and in the end had a meal that everyone enjoyed. Best of all Landon was a huge fan. I love any meal that gets Landon to eat something out of his typical rotation!

Source: Adapted from The Frugal Gals

Ingredients:
1 pound chicken breasts
1 packet Lipton's Onion Soup Mix
1/2 cup Asian Sesame salad dressing (many brands have a version)
1/2 cup apricot jelly
Sesame seeds

Directions:
1- Combine all of the ingredients, except the sesame seeds, in the crockpot. Stir well.
2- Cook on low 6 hours.
3- Sprinkle with sesame seeds and serve.

Monday, September 8, 2014

Cheesy Zucchini Rice


I was a very (very) lazy cook this summer but one of my favorite new discoveries was this cheesy zucchini rice. For starters, it's so simple- you can't mess it up. Then there's the benefit that there's a veggie hidden in my cheesy delicious rice, so it MUST be healthy, right? I love side dishes more than main meals in almost all instances and this is a side dish worth celebrating!

Source: A Taste of Home Cooking, originally from Pink Parsley

Ingredients:
1 3/4 cups chicken broth
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater then wrung dry
1 cup shredded sharp cheddar
Salt and pepper, to taste

Directions:
1- Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low. Cook 20 minutes, or until most of the liquid has been absorbed.
2- Remove from heat, add the butter and zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season liberally with salt and pepper, and serve.

Sunday, August 31, 2014

Grilled Asian Glazed Chicken


(I'm choosing to ignore the fact that this is my first post in almost two months! This has been my longest break from the blog... ever. I have also been barely cooking. Yikes! All I can say is that I am so happy to have my mojo back, as is my family!)


Interesting fact: Landon loooooves Asian food. Loves. Any Asian flavor is sure to be a hit with him. Italian food? Nah. Not interested. Asian? He's obsessed. This works well for me since I, too, enjoy Asian flavors. I had planned to make bang bang chicken skewers  for dinner one night but at the last minute changed my mind since those don't work for Landon and his food allergies. I'm so glad I did because this was a meal we all enjoyed! Landon ate a whole piece of chicken and finished the leftovers over the next day or so. With a kid who survives on air and yogurt smoothies it's always a joy to find a meal he will eat!

Source: Stephanie Cooks Original

Ingredients:
3/4 pound chicken breasts

Marinade:
2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
2 tsp honey

Glaze:
2 tbsp sweet Thai chili sauce
2 tsp teriyaki sauce
1 tbsp honey
Sesame seeds

Directions:
1- Combine the chicken with the ingredients in the marinade. Allow to sit for at least 3 hours, up to 24.
2- When ready, grill until chicken is cooked through (time varies based on thickness of chicken).
3- Combine glaze ingredients (except for sesame seeds) in a bowl. Once chicken is removed from the grill immediately brush glaze over the top. Top with sesame seeds. Serve hot.

Monday, July 14, 2014

Basil Chicken Stir Fry


Once upon a time in a distant past Italian food was my go-to, hands down, no competition, favorite. Over the years Asian food has slid into first place. While I still love me some pizza and chicken francese, I'll take a good stir fry or Asian noodle dish any day of the week. I recently went to Boston alone and for the first time had the opportunity to go to any restaurant of my choice any night. Know what I did? I had Thai food each night! Different restaurants, but all Thai. What can I say...

I really love Thai basil chicken and decided to make my own attempt. I didn't have any Thai basil so I used regular basil. Not the same, but got the point across, and it was delicious! I love the combination of basil and teriyaki sauce.. it's just perfect. Paired with the sweet bell peppers and the red onion... yum. I kind of wish I was making this tonight!

Source: Stephanie Cooks Original

Ingredients:
1/2 lb chicken breasts, cut into pieces
1/2 tsp Asian seasoning
1 tbsp oil
1/2 cup basil, torn
2 cloves garlic, minced
1 bell pepper, sliced thin
1/3 cup sliced red onion
1 cup broccoli
2 tbsp rice wine vinegar
2 tbsp teriyaki sauce (or soy sauce)

1 tsp sriracha

Directions:
1- Toss the chicken with the Asian seasonings.
2- Heat the oil, basil, and garlic until fragrant, about 1 minute. Then add the bell peppers, onion, and broccoli. Cook about 2-3 minutes.
3- Add the chicken and allow to brown, then flip. Allow to cook 5-6 minutes in total.
4- Add the vinegar, teriyaki sauce, and sriracha. Stir well. Allow to come to a low bubble, then serve over rice.