Roasted Chicken and Potatoes

 

I know many people are afraid of roasting a chicken, but it's so so easy!  I've made a few different ways, depending on what ingredients I've had on hand.  As the back of my roaster's package said, there's no need to have "Roast-a-phobia!"  I saw Melissa D'Arabian make this on her show $10 Meals and thought it looked pretty good.  I had originally planned to make a different roasted chicken, but forgot to take the time to brine it, so went ahead and made this one instead.

It came out really good; the potatoes were particularly delicious! 

The chicken was tasty, though I bet it would have been REALLY awesome if we ate the skin. 

On her show, Melissa descries the ways in which THIS chicken becomes especially good--roasting with the breasts in wine keep it juicy, lowering the temperature keeps the skin crispy.  It worked; this was super good!

I added some of the rosemary to the potatoes to keep the flavor consistent and also to use some of it up!  It was a nice touch.

Ingredients

• 1(3 to 4 pound) chicken, rinsed and patted dry
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine
• 1 1/2 pounds red potatoes
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon

Directions

Allow the chicken to rest at room temperature for 30 to 60 minutes.
Preheat the oven to 425 degrees F.
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

Crockpot Barbecue Chicken and Cornbread Casserole

I've been working my way through a few of the recipes in Make it Fast, Cook it Slow.  We haven't really liked too many of the recipes we've made so far, and tonight was the final chance for me.

This was good.  I can't say it was really good because I wasn't in love with it, but think it would have been better with a different choice of bbq sauce.  I thought I had bbq sauce in the basement, but didn't.  I had three different bottles in the fridge, so I went ahead and mixed them together; the bulk of the sauce was a tropical bbq.  It probably would have been better with a smokey type of BBQ sauce.

The cornbread was pretty good, though we both said we prefer a sweeter one like you get at a restaurant.

So, we didn't love this, but think it's worth giving another try with one type of BBQ sauce!

Posted originally here.  Her photos came out much nicer than mine!

--1 pound of cooked, or practically cooked chicken, cubed or shredded I used my leftovers from this
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional.)  I used white onion
--1 cup frozen or fresh corn  I used canned
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)

The Directions.

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

When I saw this in Lauren's blog, I knew it would be just the thing--fast, delicious, and filling my Asian food craving.  It was definitely fast, but it just wasn't the recipe for me.  I was really sad, though, because I had such high hopes for this one.

But maybe it will work for someone else; Lauren liked it, and so did the person she got it from.  Just not for us, I guess.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce
from Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 meatballs • Calories: 229 • Points: 4.75 pts

• 1/4 cup panko crumbs
• 1-1/4 lbs 93% lean ground turkey
• 1 egg
• 1 tbsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 1 tbsp low sodium soy sauce
• 2 tsp sesame oil

Dipping Sauce

• 4 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 2 tbsp fresh lime juice
• 2 tbsp water
• 1 chopped fresh scallion

Preheat oven to 500°F.Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.

Creamy Corn and Spinach Enchiladas

I found this in Make it Fast, Cook it Slow, and The Crockpot Lady happens to have all her recipes also posted on her blog!

This took several nights to make, since I kept forgetting to make it!!  But I finally got around to it last night.  We both agreed that it smelled delicious, but looked disgusting.  BAJ thought it was good enough to eat tonight, but that he didn't want it again, while I thought it was awesome, and went back for seconds.

--1 can (14.5 oz) creamed corn
--1 cup shredded already-cooked meat  I used chicken, following this recipe
--1 cup baby spinach leaves
--1/4 cup finely chopped fresh cilantro leaves  I used jarred
--2 T chopped sliced jalapenos
--1 1/2 cups shredded cheese (I used a packaged Mexican blend)  I used a blend of Colby Jack and cheddar

--1 can (28 oz) green enchilada sauce  I used a small can; I think it was 14.5oz
--2/3 cup sour cream
--corn tortillas
--more shredded cheese

The Directions.

I used a 6qt Smart-Pot for this. You can easily use a 4qt, but instead of making each enchilada separately, you can just stack the ingredients in a casserole.

In a large mixing bowl, combine the shredded meat, creamed corn, cilantro, spinach leaves, jalapenos, and shredded cheese. Mix. You may need to use your hands to get the spinach leaves really wilty and coated with the creamed corn.

This is your enchilada filling.

Put a corn tortilla out on the counter, and plop a spoon full of filling in the center. Roll into an enchilada shape and put it seam-side down in your crockpot. Repeat until you run out of filling. I used 10 corn tortillas before I ran out. I stacked them to fit.

Either wash your mixing bowl, or get out another. Combine the green sauce with the 2/3 cup of sour cream. This is optional, I guess, but it tastes really good.

Pour the sauce on top of your enchiladas. Add a few handfuls of shredded cheese for good measure.

Cover and cook on high for 2-4 hours, or on low for 5-7.
I cooked ours on low for 8 hours and it was too long. Everything got really mushy.

Let stand for 20 minutes with the lid off before cutting into.

Stuffed Zucchini Boats

This week, my produce co-op gave us an enormous zucchini.


With no idea what to do with it, I took the recipe they provided, which also used up a lot of the other ingredients in the box.  Mind you, my husband doesn't like zucchini AT ALL, so I made it for lunch one day for Little Man and me.



It sounds like it would be good, but I couldn't muster more than a few bites.


Ingredients:
1 very large zucchini or yellow squash, washed and cut in half lengthwise
1-2 hot peppers, washed, seeded, and chopped (opt)
2c bread crumbs
1-2 tomatoes, chopped
3-4 cloves garlic, pressed
1lb ground turkey or mased tofu, (opt)
1-2 onions, chopped
1 bunch Swiss chard, washed, boiled for 2 minutes, drained and chopped
cheese or soy cheese

Saute onions in a large skillet with garlic and chopped hot peppers.  Add ground turkey or tofu and cook till browned.  Ad Swiss chard greens and mix well.  Season with salt and pepper.   Remove from heat and add bread crumbs and chopped tomatoes.  Scoop seeds out of zucchini halves.  Stuff zucchinis wtih veggie mixture; top with cheese and place on an oiled baking sheet, covered with foil.  Bake in a 425 degree oven for about 1/2 an hour, or until squash is tender.  Uncover in last 5 minutes of cooking so cheese can brown.  Serve with tomato ketchup or tomato sauce.

Raspberry Cheesecake Brownies

When this popped up in my google reader, I knew I had to make it... stat.  The time came last night, when there was some time for Little Man and I to get er done.  These came from Cooking for Seven, and they were outstanding!  I love chocolate and raspberries, and my husband loves cheesecake.  Seemed like a perfect fit!

They involved a lot of steps, and made a lot of mess, but were so worth it.  Yummy!!

Raspberry Cheesecake Brownies

From Kayotic Kitchen

Printable Page

Ingredients:

• 1 cup flour, sifted
• 2 cups sugar, divided
• 7 oz butter, cut into pieces
• 7 oz dark chocolate, chopped  I used a mix of milk chocolate and semisweet chocolate chips
• 5 oz raspberries, fresh or frozen
• 14 oz cream cheese, room temperature  I used Neufchatel
• 1 tsp vanilla extract
• 5 eggs, room temperature

Directions:

For the brownie batter:

1) Preheat oven to 350° F. Butter a 8″x 12″ baking tray (I used a 13″x9″ glass baking dish). Line with baking paper.
2) Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.
3) Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.

For the cheesecake batter:

4) Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

5) Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.
6) Bake at 350°F (175C) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.

Mushroom Ravioli with Marsala Sauce and Chicken

I made this once before with great results, but it wasn't nearly enough for the three of us.  With a package being very expensive, I had a hard time convincing myself to buy two (and spend $10 on a "home cooked" meal.)  This time around, I added some pan fried chicken to the sauce to give us some protein and a little more food.

The breast I had was ENORMOUS, and I realized too late that it would be a good idea to add it, so it wasn't cooked very well (overcooked in this case), but it was a nice addition to this meal.

The idea for the ravioli with marsala comes from Lauren, who took the recipe for the sauce from food network.  Original links are in my original post!

Ingredients

• 3 tablespoons olive oil
• 1/4 cup onion, diced
• 1 tablespoon garlic, chopped
• 1/2 pound mushrooms, sliced
• 3 tablespoons flour
• 1/2 cup Marsala wine
• 1 1/2 cups beef stock
• Salt and pepper, to taste

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

No Bake Stuffed Peppers

I really need to put my meal plan on here, because the sheet of paper I do it on has gotten lost two weeks in a row. I know Stuffed Peppers was on there, and had the ingredients ready, so to the internet! I found this in my Reader, and it's from Sing for Your Supper.

This was pretty easy to put together, and though we couldn't get Little Man to eat much, we both enjoyed it a lot. This will definitely be making it into our rotation; it's like the perfect meal--veggie, lean protein, and some whole grains!

2 medium bell peppers (any color)
1 teaspoon sugar
1/2 teaspoon basil
1-15 ounce can tomato sauce
1 pound lean ground beef I used ground turkey
1 small onion, chopped
2 cups rice, cooked
1/2 cup grated cheddar cheese

Cut peppers in half lengthwise. Bring a large pot of salted water to a boil, drop the peppers in and boil for 5-6 minutes. In a small bowl, mix tomato sauce, basil and sugar and set aside. Brown meat and onion in a large skillet; drain. Stir in 1/2 the tomato sauce, 1/2 cup of the rice and the salt I just guessed--maybe a teaspoon or two. Cover and simmer for 5 minutes; stir in cheese. Spoon meat mixture into peppers and place into skillet. Pour remaining tomato sauce around peppers; cover and simmer. Top with additional cheese, if desired. Serve on top of remaining rice.

Pumpkin Spice Latte

Although it is still technically summer, Starbucks has brought back its Pumpkin Spice Latte. It's so full of sugary tastiness, it's one of the only ways I can tolerate Starbucks coffee. Checking out Make it Fast, Cook it Slow from the library couldn't have come at a better time; a SAHM with no income has a hard enough time not spending wads of cash and this will make it easier for me to avoid the Starbucks/coffee shop in the mall.

Stephanie posted the recipe on her blog here. I didn't take a picture, which is probably for the best because mine didn't look nearly as pretty as hers does.

--2 cups milk (I used skim)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Mexican Rice

I had never before made Mexican Rice, so had no idea how very easy it is to make. It's really easy to make, and this version tasted so much like the kind of rice you find at your favorite chain Mexican food restaurant that it's amazing.

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken Chile Verde

I got some tomatillos from our co-op, and was looking for a way to use them up. I knew I could have used them in a salsa, but didn't want to have to figure out a place to store them. So, I turned to google reader and this turned up. It was perfect; I had everything on hand, including a bunch of cilantro that also came from the co-op.

It calls for 5-6 small breasts, but our breasts were really large and used three. It probably wasn't enough for the amount of sauce it made. There was a TON of sauce, but I went ahead and saved it so I can just brown up some chicken and simmer it together.

Little Man ate a few pieces, but then decided he didn't like the chicken. M and I really liked it and will be adding it to the rotation (depending on if we can get tomatillos again... never having sought them out before, I don't know what their season is or how difficult they are to find).

I made a few changes, based on what I had: I used minced garlic and presliced jalapenos and just guesstimated on the right amounts. I served with Mexican Rice and a salad. Yummy meal!!

Chicken Chile Verde

• 5 cloves garlic, peeled
  
• 2 jalapenos, stem removed (and seeded if necessary to reduce the heat)
• 10 tomatillos, husks removed and rinsed
• 1/2 of a large white onion, quartered
• 1/3 cup fresh cilantro, rinsed
• 4 tablespoons vegetable oil
• 5-6 small boneless, skinless chicken breast, cut into 1" cubes

1. Place garlic, jalapenos, tomatillos, and onion in a large stock pot with just enough water to cover. Bring to a boil (see step 3) over medium heat, and cook, uncovered, for about 25 minutes.
2. Add contents of the pot to a blender along with 1/2 cup water and cilantro. Puree until smooth, being careful to allow steam to escape while blending or you will end up with a newly decorated kitchen in a wonderful shade of green!
3. When tomatillo mixture reaches a boil, heat oil in a large skillet over medium heat. Brown chicken until no longer pink, then drain skillet. Add pureed tomatillo mixture to skillet, then add salt, to taste. With the lid cracked, simmer over medium low heat for 30 minutes. Serve with mexican rice and tortillas, garnished with lime for juicing.

Pulled Pork

This popped up in my Google Reader, and I saw pork shoulder on sale, so thought it would be a great thing to make. It comes from Mel's Kitchen Cafe.

My plan was to make it for us, but I ended up not making it so I instead took it to my parents' house for dinner with them.

We all really liked it, though we had a hard time getting Little Man to eat his. He loved the bread, though!

It was super duper easy, probably even easier than the previous pulled pork recipe I made. And it's made in the crock pot, so I just dumped everything in and let it cook away.

BBQ Pulled Pork Sandwiches
Printable Version with Picture
Printable Version

3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Chicken Ranch Pizza

I'm really happy with the version of pizza dough I make. But, we're starting to get bored with the traditional pizza and toppings. This summer, I've made pizza on the grill, BBQ chicken pizza, and now chicken ranch pizza. It's yet another recipe I've taken from the wonderful Annie's Eats. To be honest, I didn't quite make this. I did make the dough, but had to feed the babe, so M took over the preparation duties.

This came out quite tasty! Little Man (Formerly known as The Boy) wasn't a big fan, and barely touched his, but we liked it a lot! I think he rolled the crust a little bit too thin, perhaps because I only gave him half the dough to work with... I like my dough with a little doughiness to it, rather than cracker like.

So, yet another win for Annie's Eats!!

Chicken Ranch Pizza
Printer-Friendly Version

Ingredients:
½ batch of perfect pizza crust¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese
Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Panzanella

I added this to the meal plan, only to realize we weren't going to be around for one of the days I planned for. When I had M decide which meal to delete, he wanted to get rid of Panzanella. I figured it would be a great lunch, so got the ingredients anyway.

I'm so glad I did, because last night had us running around late for dinner, AGAIN, and to make the planned meal would have had us eating after 7. This, instead takes about 10 minutes to put together, after all your chopping time.

It was very tasty, though I am glad I added some shredded mozzarella for some protein... in the future, I would use cubed mozzarella instead. Unfortunately, it wasn't super filling, and so I ate about half the bowl! I didn't have any Champagne vinegar, so instead used white wine vinegar with great results. I do wish I had made more of the vinaigrette, because it was a little bit too dry with what I ended up making. I also might add in some kalamata olives next time for some nice salty flavor.

Overall, a very tasty dish with lots of end of summer veggies that is super fast to make!

Ingredients

nocoupons

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained
• 
  

For the vinaigrette:

nocoupons

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Turkey Pesto Sliders

As I do my meal planning, I've been going straight to Annie's blog to see what's cooking. I don't think I've made anything from Annie we haven't LOVED. So, I was perusing and this was on the front page. Mostly ingredients I had on hand, this seemed like a perfect easy supper.

It was! These were really delicious, so easy to make (I kept trying to get my son to come help, but Daddy distracted him with a computer game), and so cute! I know my picture doesn't at all do the sandwich justice, so just head over to see Annie's pictures.

Our grocery store sells whole wheat slider buns, so I got those. I also used olive oil mayo. I think this would be delicious with a roasted red pepper on top, but we didn't have any around!

Turkey Pesto Sliders
Printer-Friendly Version
Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted
Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.

Chicken and Artichokes in a White Wine Sauce

Tonight, I was simply too exhausted to cook. We went away for the weekend, and have been running a TON since we returned (we're car shopping, which really messes with meals when you're working around the schedules of two little boys who want to nap and eat), so we've been eating a good amount out. When I said that I was soo tired, and wanted to just sit for a minute (for what felt like the first minute of the day), my wonderful husband said he would cook.

Niiiiice.

So, he's the one who made this. As he was finishing up, he said he really hoped the meal tasted as good as it smells because it smelled so good.

It was very good. Way to go, Annie! The problem with ours was that the chicken was a little bit overcooked; he ended up not eating much of his chicken, but devoured the sauce.

I couldn't tell you what modifications he made other than this:
We used Pinot Grigio that had been sitting in our fridge for awhile, probably to the point of being vinegar.
We had beef stock in the fridge; I'm pretty sure he used that for the chicken broth.

Chicken and Artichokes in a White Wine Sauce
Printer-Friendly Version
Ingredients:
½ cup all-purpose flour
1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
¼ tsp. salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 tbsp. olive oil
1 tbsp. butter
2 cups sliced baby bella mushrooms
1 (14 oz.) can quartered artichoke hearts, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving
Directions:
In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.
Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking. Remove the chicken to a plate; cover and keep warm.
Add the butter to the pan and warm until melted. Add the mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.
In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.
Source: adapted from Proceed With Caution, originally from Better Homes and Gardens New Cookbook, Bridal Edition

End of Summer Pasta

I found this recipe in my Parents magazine this month, and was so happy that it used lots of the veggies we've been given from friends' gardens this summer. I was very excited about this, expecting it to be delicious, but it wasn't. It probably isn't the fault of the recipe; the eggplant tasted very weird and mushy, so it was either overcooked or it was bad. We tossed it and had leftovers. I have lots of red onion around, so I added some of that in with the garlic, but otherwise followed the recipe as written.

But anyway, maybe it would be very good for someone else to make!

Ingredients

• 1/4 cupextra-virgin olive oil
• 2 mediumeggplants, cut into 1/2 to 1-inch chunks
• Salt
• Freshly ground black pepper
• 1 lb.farfalle or other dried pasta
• 6 small or 3 mediumtomatoes, cored, seeded and cut into 1/2 to 1-inch chunks
• 1 to 2 tsp.thinly sliced garlic
• 1/2 cupfreshly grated Parmesan cheese
• Chopped fresh basil for garnish (optional)

Directions

1. Bring a pot of salted water to a boil for the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. When the oil is hot, add the eggplant, sprinkle with salt and pepper to taste, and stir occasionally until it's browned and tender, about 15 minutes.

2. Add pasta to boiling water and prepare as directed. While its cooking, add the tomatoes and garlic to the eggplant mixture and cook, stirring occasionally, until everything is nicely softened, about 10 more minutes.

3. When the pasta is done, drain and toss with the eggplant sauce and Parmesan. Adjust the seasoning and garnish with basil if you like.

BBQ Chicken Pizza

This was first made in our house almost a year ago. I, however, not only didn't make it, but I also didn't even taste it. Newly pregnant, I was too tired to cook that day and the smell of the chicken turned my stomach. I finally got around to making it again, and it? Is awesome. This was fantastic and it will be going into our pizza rotation.

I used Bulls Eye Original BBQ sauce. I picked it because it had no HFCS, but the flavor is just awesome. It was perfect in this recipe.

Some alterations I would make to this is that, as written, it uses WAY too much BBQ sauce. I put 1c on the chicken as a marinade and a thin layer on the pizza itself. I should have just used the marinade and been done with it.

From $5 Dinners. Original recipe here.

Ingredients
2 chicken breasts
1 cup BBQ sauce
Homemade Pizza Crust (used our recipe, posted here)
1/2 large red onion
2 crushed garlic cloves
1/2 - 1 cup BBQ sauce

Directions
1. Preheat oven to 400 degrees. Dice chicken breasts and pour 1 cup of BBQ sauce over the pieces. Marinate in the refrigerator for at least 30 minutes. Saute chicken pieces in skillet over medium high heat for 8-10 minutes, or until chicken has cooked through.
2. Prepare homemade pizza dough.
3. Meanwhile, saute chopped red onions and garlic in 1 tsp olive oil for 4-5 minutes, or until onions become more opaque.
3. Roll pizza crust onto pizza pan or baking stone. Top with 1/2 - 1 cup of BBQ sauce and spread around with spoon.
4. Top with cooked diced chicken and sauted red onions. (Top with 2 cups shredded mozzarella cheese!)
5. Bake about 20 minutes.

Grilled Chicken Fajita Fettucine

I found this recipe over on Mel's blog and decided it looked like something to try.

As I'm cooking it, there are a few changes I'd suggest:
1. Start the pasta sooner than the recipe suggests. My water was just boiling when everything else was finished. A good time might be about the time you put the chicken on the grill.
2. Don't slice the chicken before marinating. I wasn't even thinking about this, but it would have been so much easier to grill a whole breast and then slice afterward.

Grilled Chicken Fajita Fettuccine
Printable Version with Picture
Printable Version

*Serves 4-6

Marinade Ingredients:
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 teaspoon salt
1 tablespoon apple cider or red wine vinegar I used apple cider
2 teaspoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon black pepper

Pasta Ingredients:
3 boneless, skinless chicken breasts cut into fajita-sized strips
1 tablespoon vegetable, canola or olive oil
1 large yellow onion, sliced into half moons
1 green pepper, sliced into thin strips I used a cubanelle pepper
1 red pepper, sliced into thin strips
8 ounces white button mushrooms, quartered
4-6 ounces crumbled feta cheese (Monterey Jack, Pepper Jack or cheddar could easily be subbed here)
1 pound fettuccine
1/4 cup chopped fresh cilantro, plus more for serving
Sour cream for serving

In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.

Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.

Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.

While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.

Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.

Mushroom Ravioli with Marsala Sauce

I saw this on Lauren's blog and figured it would be a great one for us to try. My husband is a huge Marsala fan, and often orders mushroom ravioli when we go out to eat, so I figured I'd give it a try. Like Lauren, I bought a package of Buitoni's Wild Mushroom Agnolotti. I was toying with getting two packages, since I figured one wouldn't be enough for the three of us, but at $5.49 a package at my store, instead made a few side dishes. We had broccoli and bread (all I had was sourdough, which wasn't a great choice, but we definitely wanted something to mop up that delicious Marsala sauce) on the side.

Oh wow, this was outstanding. This was a very different Marsala recipe from ones I've made previously, and it was delicious.

All three of us enjoyed this one, and it was particularly fast and easy to make. Go to your store and make this tonight!

Here's the recipe for Marsala sauce, which she took from the Food Network site.
Ingredients

• 3 tablespoons olive oil
• 1/4 cup onion, diced
• 1 tablespoon garlic, chopped
• 1/2 pound mushrooms, sliced
• 3 tablespoons flour
• 1/2 cup Marsala wine
• 1 1/2 cups beef stock
• Salt and pepper, to taste

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.