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.

Sunday, July 13, 2014

Chicken Caesar Pasta Salad


Heyyyyy... remember me? This month has been crazy so far! I traveled to Boston by myself for a conference and had so much fun exploring on my own. I never expected to enjoy the experience but I really did! I also taught a PD class for my district, have been going to the beach/splash grounds/and parks with my son, and just really enjoying summer. With that said, I have thought of you guys here often, but didn't take the time to really come and update. I apologize! I do have so many yummy things to share so I will be here more!

This salad was a list minute idea. We were going to dinner at my sister's house but didn't decide to do this until close to 4, I hadn't bought anything in preparation of making a side dish to share, and decided to just use what I had. It ended up being quite good! It wasn't an original idea, I had seen this somewhere online but couldn't find the recipe so I ended up just winging it. It came out pretty good! A nice easy side dish or meal for the summer!

Ingredients:
1 head of romaine lettuce
1 tomato
1 carrot
1 cup chopped grilled or rotisserie chicken
2 cups cooked pasta (any shape)
1/2 cup shredded parmesan cheese
Caesar dressing, to taste

Directions:
1- Toss all of the ingredients above together in a large bowl. Add the dressing slowly and toss until lightly coated. Serve immediately.

Thursday, June 26, 2014

Chicken Fra Diavolo


When I started blogging I followed two blogs very closely- ...and a Cookie for Dessert and Lauren's Kitchen. They were both local girls who cooked food very similar to what I enjoyed, so I read along and decided, "Hey, I bet I could blog like they do!" Thanks to the two of them I began this little ol' piece of the internet right here. They have both since stopped blogging (grrrr) but somewhere along the line I was fortunate enough to meet them in person and go from just internet stalking them to being their friend in real life. We get together several times a year for dinner and always go to the same place. Last time I was there I got chicken fra diavolo and was obsessed. It was so spicy and creamy, but not heavy. I loved it so much that I felt I needed to make it again- immediately. I ended up making it a week later and I'll tell you... my remake was pretty close! John and I both greatly enjoyed this dinner. I think this is one of those meals I will make again...and again... and again!

Source: Inspired by Brio

Ingredients:
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 cups tomato sauce
1/2 cup heavy cream
Green onion, sliced
1/2 pound campanelle pasta (or any tube pasta)
1/2 pound grilled chicken (mine was marinaded in lemon juice and Italian seasonings), sliced

Directions:
1- In a large skillet heat the oil. Add the garlic and red pepper flakes, cooking until fragrant, 3-4 minutes.
2- Add the tomato sauce and allow to cook over a low heat for about 15 minutes.
3- Meanwhile, cook the pasta according to packaging directions.
4- Stir in the cream and cook an additional 10 minutes over medium/low heat.
5- Toss in the cooked pasta and grilled chicken. Allow to heat altogether for about 5 minutes.
6- Top with sliced green onion. Serve hot.

Thursday, June 19, 2014

Chicken Parmesan Pizza


I cannot believe that after five years of blogging I've never blogged a chicken parm pizza! More surprisingly, I'm surprised I've never cooked a chicken parm pizza! You see, when I go to a pizzeria for slices I always quickly peruse the choices and if there's a chicken parm slice I order it 9 out of 10 times. One could say it's a favorite of mine. So, why then, have I never cooked one? Well... I don't know honestly. Partially it's because I really love sauteed or grilled chicken on pizza, and partially it's just a complete mystery! At least I've finally rectified this issue.

In the interest of being transparent, I am 500% obsessed with Coleman Natural breaded chicken tenders. I buy them from Costco and keep them in the house at all times. Whenever I have no interest in cooking dinner I know I have those to fall back on, allowing me to create something that all three of us will enjoy. I used those (and a Boboli crust- it's barely a home cooked meal haha!) but you could use any breaded chicken you have.

Ingredients:
1 pizza crust
Pizza sauce
4 ounces of cooked breaded chicken, diced
1/2-3/4 cup mozzarella cheese, shredded
1/3 cup basil, torn, and divided
Garlic powder

Directions:
1- Preheat the oven to 450.
2- Top the pizza crust with sauce to taste. Add the chicken and top with mozzarella cheese.
3- Add half the torn basil and sprinkle with garlic powder.
4- Bake for 12 minutes, or until the crust is golden and the cheese is melted. Top with remaining basil.

Monday, June 16, 2014

Caprese Macaroni and Cheese


You guysssss.... I am in love with this pasta. I mean, yes, I've had cheesy pasta before, and I've had tomatoes and basil, so this shouldn't be so revolutionary but it is. It really, really, really is. Maybe it's because I went into it with low expectations, unsure of how mozzarella cheese would fair in mac and cheese, but low and behold it rocked. I made this to go with grilled chicken and it just stole the show. Sometimes when I make something I love I sit there praising myself and begin to feel I should work on being a bit more humble, but sometimes I think my praise is totally warranted and I should keep on keepin' on.

It's only mid-June so summer is just arriving and I am insisting that you make this at some point this summer. You'll thank me for it! Plus, it gives you an excuse to eat a heavy pasta dish mid-summer. I mean, what more do you need in life?

Source: Stephanie Cooks Original

Ingredients:
1/2 pound elbows
2 tbsp butter
2 cloves garlic
1 tbsp flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup chicken broth
1 tsp garlic salt
Black pepper
1 1/2 cups mozzarella cheese, shredded
1 cup diced tomatoes
1/2 cup torn basil

Directions:
1- Cook elbows according to package directions.
2- In a large sauce pot melt the butter and garlic, stirring well. Add the flour, mixing, until a paste forms.
3- Slowly pour in the milk, cream, broth, garlic salt, and black pepper. Bring to a low, slow, boil.
4- Stir in mozzarella cheese and stir until melted.
5- Add the cooked elbows, stirring, until covered in cheese sauce.
6- Top pasta with diced tomatoes and basil.