Monday, March 16, 2009

Recipe Exchange


Sorry that "tomorrow" turned into a couple days for our recipe exchange.  We have had beautiful weather here for the last couple days and have been taking advantage of it to the fullest.  This morning in the middle of our homeschooling, a friend of mine called to see if she could pick up Jacob to go with them to the zoo.  At first I said yes, then thought for a minute and said "we'll all go".  It was so last minute, but so much fun!  When I told Abbey we were going she asked "I can go mommy?"  She then hugged me for about 3 minutes.  She was beaming all day as she ran around with her brother and friends as I was too as I watched her.  I will post some pictures tomorrow (or when the weather isn't so nice :) from our day.

So back to recipes...  


(I was recently looking back at old pictures and found this picture of Abbey eating Lemon Chicken.  It was taken last summer, a few months before she was diagnosed.  Isn't she sweet?!  :)

Lemon Chicken

*  4 chicken breasts (The chicken breast that we buy are always so thick and we like our chicken thinner so I always filet it all the way through to make it thinner)
*  1 egg
*  7 tbls. lemon juice 
*  3/4 cup flour
*  1/2 tsp. garlic powder
*  1/2 tsp. paprika
*  1/4 cup butter
*  6 tsp. chic bouillon granules
*  1 1/2 cup boiling water
*  1 box pasta of your choice

Beat egg and 1 tbls. lemon juice in bowl.  On plate, mix flour, garlic powder and paprika.  Dip chicken in egg/lemon mixture then coat in flour mixture.  In large skillet, melt butter and brown coated chicken on both sides (med - med-high heat).  In medium pot, dissolve chic bouillon in boiling water and then add remaining lemon juice (6 tbls.).  Pour liquid in skillet with chicken and simmer, covered for 20 minutes, turning chicken over after 10 minutes.  

Serve over hot pasta.  The juice that you cook the chicken in is delicious so be sure to pour it over the pasta and chicken.  

As a side note... it is a pretty salty dish (that's why Abbey loves this so much when on the steroids) so feel free to adjust the chic granules and lemon to your taste.  I sometimes double the liquid part of the recipe so there is more to pour over the pasta... Abbey and Jacob often ask for just the lemon juice to put over pasta, but it is definitely better when cooked with the chicken so I like to make extra just to have :)  

Now it's your turn....  Add one of your families favorite recipes in the comment section.   Everyone can use more recipes so the more people that participate, the better :)  Looking forward to seeing what  you all like and having some new things to make!!


   

16 comments:

Amber said...

Chicken Pot Pie
3-4 potatoes, diced or cut into chunks
3-4 carrots, cut into chunks
1 onion, diced
3-4 chicken breasts, cooked and shredded
1 can cream of chicken soup
8 oz sour cream
1 cup shredded cheddar cheese
Salt & pepper, to taste
2 Pillsbury refrigerated pie crusts
1 T Melted butter or milk

Boil the chicken and shred it. Boil the vegetables and until tender. (I just throw them into the pot together). Mix the chicken soup, sour cream, and shredded cheese together in a large bowl. Add the cooked veggies and shredded chicken. Season with salt and pepper. Line a pie pan with one pie crust dough. Fill with the chicken mixture. Lay the 2ndpie crust on top and seal . Prick holes with a fork on the top pie crust. Brush with melted butter or milk. Bake at 375 degrees for 45 minutes, or until pie crust is golden brown.

The Rosses said...

Chicken Divan
2 pkgs frozen broccoli
3-4 chicken breasts (cooked & cubed)
1 T lemon juice
3/4 c mayo
2 cans cream of chicken soup
1 1/2 c shredded cheddar
1 c bread crumbs
1 T melted butter

Parboil broccoli and drain well. Put in 13x9 inch baking dish. Put chicken on top. Combine mayo, soup, & lemon juice. Put on top of chicken in pan. Top with cheese (we always use more than the recipe calls for). Combine bread crumbs and melted butter (may want a little more than 1 T butter). Sprinkle on top of casserole. Bake @ 350* for 30 minutes.

**This tastes great the way it is written in the recipe, but we've used pork instead of chicken, peas in place of broccoli, etc.

Jessica O'Keefe said...

Tortellini and Chicken Meatballs

This has become a new favorite in our house! It’s especially nice for families with little ones because all of the pieces are bite-sized.

Serves: 4

1 lb. ground chicken
½ medium-large sweet onion
1 egg
½ - ¾ cup grated Parmesan cheese (plus extra for sprinkling)
1 handful fresh Italian parsley
1 tsp. dried thyme
1 lb. asparagus
16 oz. of your family’s favorite tortellini
1/3 cup olive oil (plus extra for cooking/drizzling)
2-4 cloves garlic
1 lemon, juiced
Salt and pepper to taste
Dried peperoncino, if desired

Preheat oven to 375 degrees.
Finely chop onion and caramelize with a drizzling of olive oil over medium-low heat. While that is cooking, add ground chicken, egg, parmesan, coarsely chopped Italian parsley, and thyme to bowl of food processor. Add onion when finished and season mixture with salt and pepper. Pulse until completely incorporated.

Line a medium-sized baking sheet with parchment paper. Using a small scooper or your hands, make 30-40 bite sized meatballs from the ground chicken mixture. Place on baking sheet and drizzle with olive oil. Bake 20-25 minutes or until meatballs are slightly browned on top.

Slice asparagus into 1-inch pieces. Steam 3-5 minutes.
Mince garlic and add with 1/3 cup olive oil to small saucepan and gently sauté garlic over medium-low heat 5 minutes. Add lemon juice.

Cook tortellini according to package directions.

Combine cooked tortellini, asparagus, and chicken meatballs. Drizzle with garlic-olive oil-lemon and toss. Serve with a sprinkling of Parmesan and peperoncino (if you like it with a little heat).

Amber said...

I sense a chicken theme here. :) This is a super easy, delicious Parmesan chicken recipe. This is salty, too, so Abbey might really like it. My 3 year old loves it, as do I and my husband! And I usually have these ingredients on hand. The only difference is, I use the chicken tenders (frozen tenders purchased at Giant Eagle or Walmart). They are really tender and you don't need to cut them. (I thaw them out first, obviously).


Parmesan Chicken

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Method



1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Amber said...

Addendum to the Parmesan chicken recipe. If I only have salted butter, i just omit the salt. I usually don't have fresh parsley, unless it's summer time, so I omit that, too.

Yvonne said...

You mentioned that Abbey loves muenster cheese - here's a recipe that uses it. My family loves this.

Cheese Pie

1 egg
3/4 c. flour
1/2 t. salt
1/8 t. pepper
1 c. milk
1 c. shredded muenster cheese

In a small mixing bowl, combine egg, flour, salt, petter and half of the mild. Beat until smooth. Add the other half of the milk. Beat until well blended. Stir in 1/2 of the cheese. Pour into a greased pie plate. Bake at 425 degrees for 30 minutes. Sprinkle remaining cheese over top and bake just until cheese melts - about 2 minutes.

Bethany said...

The easiest recipe I know:
Peppercini Beef

Put any type of beef roast into crock pot and dump one jar of Peppercini's over it. Cook on low all day.

Using tongs, remove the peppercinis and save on a cutting board. Meanwhile, shread the beef using two forks or whatever other kitchen tools you have to shread!

Take any meat out that children or those who don't like spicy things will be eating at this time.

Chop the cooked peppercini's and put them back into the shreaded beef. Mix it all up.

Make hoagies with the peppercini beef, a slice of swiss cheese and A1 sauce.

On a scale of spiciness from 1 to 10, the meat without peppercinis is a 2, the meat with peppercinis is about a 6.

Bethany said...

Oh yes, and I just remembered...

Leftover peppercini beef is AWESOME on nachos with cheese melted over it! So have it for dinner one day and on nachos for lunch / snack / appetizer the next! woohoo!

Anonymous said...

Chicken and Rice in Casserole

1/3 Cup butter
1/2 Cup finely chopped onion
1/2 Cup finely grated carrot
1/4 Cup finely diced celery
2 Tablespoons minced parsley
1/3 Cup flour
salt and pepper
1 can (14 oz) chicken broth
1/2 Cup milk
3 Cups diced cooked chicken
1 1/2 Cups cooked rice
1/4 Cup bread crumbs
1 Tablespoon softened butter

Melt 1/3 Cup butter. Add onion, carrot, celery and parsley. Saute about five minutes. Blend in flour, salt and pepper. Cook, while stirring, for one minute. Gradually stir in chicken broth and milk. Cook on meduim heat, stirring constantly until it comes to a boil, and mixture thickens. Stir in chicken and rice. Turn into buttered 1 1/2 qt casserole. Mix bread crumbs and butter. Sprinkle over top. Bake 350 degrees for 35 minutes.

Gail
Annapolis, MD

Alicia Larson said...

Okay, to go along with the chicken theme (my boys will actually eat this one)

Chicken Breasts stuffed w/Spinach & Ricotta

4 bone-in chicken breasts (12 oz each)
10 oz frozen chopped spinach, thawed
1/2 cup Ricotta cheese (I add a bit more to my recipe)
2 garlic cloves, minced
1 tsp. coarse salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Drain thawed spinach; transfer to a large bowl.

Add Ricotta cheese (I add more otherwise the spinach is a bit overwhelming for the kids), garlic, 1 tsp. salt & 1/4 tsp. pepper; stir well to combine. Stuff chicken w/ filling; season chicken generously with salt & pepper.

Place on a rimmed baking sheet; roast until chicken is cooked through, 25-30 minutes.

This is is great for guests too, it's easy but looks great!

joj said...

SAUSAGE STRATA
PREPARE THE NIGHT BEFORE


INDREDIENTS:

1 pound pork sausage BROWNED & DRAINED

7 slices of bread – cubed

2 cups shredded Cheddar cheese

7 eggs

2 ½ cups milk

1 teaspoon salt

1 teaspoon dried onions



DIRECTIONS:

GREASE A 9 X 13 BAKING DISH

Layer bread cubes, sausage and cheese into baking dish

In a bowl beat together the eggs, milk salt & dried onions.

Pour the egg mixture over the bread mixture.

Cover and refrigerate at least 8 hours

*Remove casserole from the refrigerator 30 minutes before baking
Preheat oven to 350

Bake 50-60 minutes in preheated oven (until knife inserted in center comes out clean)

Let stand 10 minutes before serving.

Julie said...

This is an easy chicken recipe that my kids LOVE!!

Chicken and Celery Soup:

5-6 Chicken breasts
1 Can Cream Of Celery Soup

Put chicken in a baking dish, cover with celery soup. Bake covered with foil at 375 degrees for 1 hour. Serve over white rice.

Jessie said...

If your kids will eat fish, this is a good recipe, tastes great and is pretty easy to throw together.

Fish Tacos with Lime-Cilantro Crema

Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets ---we used Tilapia instead
Cooking spray
8 (6-inch) corn tortillas --we used flour instead
2 cups shredded cabbage
Preparation
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

TheLahrs said...

This is a weekend treat! You can substitute the fruits for anything tangy and for what you have on hand.

Rhubarb Strawberry Coffee Cake
Ingredients:

FILLING:

3 c. fresh or frozen rhubarb
1 (16 oz.) pkg. frozen sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

CAKE:

3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. butter or margarine
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

TOPPING:

3/4 c. sugar
1/2 c. flour
1/4 c. butter or margarine

Procedure:
In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries. Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar, baking soda, baking powder and salt. Cut in butter or margarine until it resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan. Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 minutes.
Serves 12 to 15.

Mr. and Mrs. B said...

Chicken Spaghetti

This is super easy and freezes well also.

4-5 boneless skinless chicken breasts
1 pkg. frozen broccoli
1 lb. Velveeta *I use the 2% kind
1 can cream of mushroom soup *I wouldn't recommend using the reduced fat kind, it greatly changes the taste of the dish
1 small can of mushroom pieces *you can leave these out if you aren't mushroom eaters
1 lb. of dry spaghetti noodles

Place chicken in a large pot and boil for 30-45 minutes until chicken is cooked all the way through and tender. Remove chicken from the water and chop into bite size pieces. In a separate sauce pan, melt the Velveeta cheese and the cream of mushroom soup together over low heat. (watch carefully as it can burn easily) While melting cheese and soup, place spaghetti into the same water the chicken was cooked in and cook to desired consistency. (If I know I am going to freeze it, I don't cook the noodles all the way through that way when you warm it up they don't get mushy.) Once cheese and soup are melted together, add approximately 1/2 to 3/4 cup of the water from the spaghetti along w/ the broccoli and the mushroom pieces. Drain the spaghetti when done and place back in pot. Add the chicken and the cheese/soup/veggie mixture and mix all together. You can serve as is, or you can place in a casserole dish and sprinkle w/ shredded cheese and bake until the cheese is melted. I love this b/c it's easy to make and you can make it for large groups easily. It is also good for an after Thanksgiving meal as a way to use up all that leftover turkey! Hope you enjoy.

Jessica O'Keefe said...

I made Lemon Chicken and Fish Tacos with Lime-Cilantro Crema this weekend and both were so delicious! Big hits! Thanks so much for sharing the recipes, ladies!