Chicken and Kale Casserole

I love buying Kale at my local farmers market and finding dishes that include Kale!  This recipe is easy if you use a rotisserie chicken.  Yum.

Source: Martha Stewart

Ingredients:
Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter

1 large yellow onion, diced medium

3 garlic cloves, minced

2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped

2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)

1 container (48 ounces) part-skim ricotta

3 tablespoons finely grated lemon zest (from 2 lemons)

3/4 cup Parmesan, grated (2 1/4 ounces)

Instructions:

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.

2. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Sour Cream Chicken Enchiladas

An easy weeknight dinner!  Just grab a rotisserie chicken on the way home and this recipe is super easy!

Source: Raining Hot Coupons Blog

Ingredients:

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (I used rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Instructions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

Chipotle Chicken Tostada

If you haven't discovered chipotle salsa before - this is a great recipe to try it!  It gives salsa an extra jolt!

Source: mix and match mama

Ingredients:

Tostada shells

1 pound chicken breasts

1 jar Chipotle salsa (right there next to your regular salsa)

Avocado or Guacamole 

1 onion, chopped

Extra Virgin Olive Oil (EVOO)

Salt & Pepper

Cheddar Cheese, Sour Cream, extra salsa to garnish

Instructions:
The original recipe has you add chicken to a slow cooker for 4-5 hours.  I boiled the chicken (20 min) and shredded it and then put it in a pot with the chipotle chicken on med heat to simmer.

In a large skillet over medium-high heat, heat up EVOO a minute or two.  Toss in chopped onion and a generous amount of salt and pepper and sauté until tender (about 15 minutes) stirring occasionally.

 

Take your tostada shell and top with sautéed onion, avocado/guacamole, chicken, cheese and sour cream.   Yum!

Creamy Chicken Taquitos

This picture does not do the taquitos justice...but I just wanted to eat them so they disappeared before I got a better picture.  Found this recipe on pinterest and it is definitely a keeper!

Source: Our Best Bites

Ingredients:
3 oz cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
corn tortillas
kosher salt

Instructions:
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

2. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer.

3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in green salsa and serve with avocado.

BBQ Chicken Salad

 



I snatched some BBQ chicken salad off of my mom's plate when we were eating at California Pizza Kitchen recently and enjoyed it so much I found my fork sneaking back over to her plate.  My family joked in the past that my mom needed a long fork to taste everyone's food and I appear to be following in her footsteps :)  Here is a copycat recipe that comes really close to the original!

Source: Figuring Out Dinner Blog

Ingredients:
 4 boneless, skinless chicken breasts, seasoned with Montreal Steak seasoning and grilled until cooked thoroughly, then cut into bite-sized pieces and smothered in BBQ sauce (I used Sweet Baby Ray's)
2 heads romaine lettuce, chopped
1/2 jicama, peeled and cut into 1/4 in. strips
2 c. shredded cheddar cheese
1 can black beans
1 c. frozen corn, thawed
1 avocado, seeded, peeled, and cubed
1/4 c. cilantro, chopped
3 tomatoes, diced
1/4 c. green onions, sliced
tortilla strips or chips (I used the crumbed chips at the bottom of the bag)
1 c. ranch dressing (I cut this in 1/2 from the original recipe)
1 Tblsp. green onions, thinly sliced
1 Tblsp. fresh parsley, chopped
1/2 tsp. dill weed, chopped
1/4 tsp. basil, chopped

Instructions:
1. For the dressing, put the 2 cups ranch dressing, green onions (1 tablespoon), parsley, dill weed, and basil in the blender and blend until smooth.  Set aside until ready to serve.
2. For the salad, put all of the ingredients into a large bowl and mix.  Serve with dressing and extra BBQ sauce for garnish.

Moroccan Spiced Braised Chicken with Mission Figs

This chicken has a ton of flavor and using cinnamon in savory dishes is just wonderful!   I served it over a bed of Israeli couscous but can be served on rice as well.

Source: Rock Recipe Blog

1 whole chicken cut in pieces or 3 pounds chicken drumsticks and/or thighs
(dark meat does braise best) Season chicken pieces with salt and pepper.
In a large heavy bottomed skillet brown the chicken pieces well on all sides in 3 tbsp olive oil.

Transfer the browned pieces to a covered roasting pan.

In a large bowl add and combine well

1 ¼ cups chicken stock
1 ¼ cups apple juice
1 cup chopped mission figs
¼ cup brown sugar
1 chopped onion
4 cloves garlic minced
2 tablespoons finely chopped fresh ginger root
1 tsp sea salt
1 tsp cracked black pepper
1 tsp cinnamon
½ tsp ground cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ground cumin
1 teaspoon coriander

Pour over the chicken pieces, cover and cook in a 300 degree oven for 2 hours. You can reduce the sauce to thicken by boiling it on the stovetop for a few minutes if desired.

Oven Dried Tomato Chicken Salad

This is a healthy version of chicken salad!  Simple ingredients and greek yogurt to give it a creamy texture.  I served it with a mini whole wheat pita.  Great cold food to serve on a warm summer night. 

Source: Chef Cameron Payne

Ingredients:

4 - 4 oz chicken breast, cooked and cooled small diced

½  cup oven dried tomatoes, diced  (slice tomatoes and bake in the oven at 250 for 3-5 hours)

¼ cups green onions, chopped

½ cup low fat olive oil mayo

¼ Greek style Yogurt

Salt and pepper to taste

 

Instructions:

Preheat oven to 350 degrees. Cook chicken until fully cooked about 20 minutes. Then let chicken cool in refrigerator. Dice chicken after it has cooled about ½ hour. Place everything in a mixing bowl and mix together. Serve as a salad or as a sandwich. ½ cup serving per person

Curried Chicken Salad Pitas

These are easy to make ahead of time and refrigerate!  I made these for a work potluck recently and mixed up the chicken salad the night before and then just stuffed the pitas quickly in the morning. 

Ingredients:
3 cups cubed cooked chicken
1 1/2 cups celery
1/3 cup golden raisins
1/2 cup mayo
1/4 cup sour cream
1 teaspoon salt
1/8 teaspoon onion salt
3 Tablespoons fresh lemon juice
1-2 Tablespoons curry powder (to taste)
mixed greens
8 pitas
sliced almonds optional

Instructions:
1. Combine chicken, celery and raisins. 
2. In a separate bowl, combine mayo, sour cream, lemon juice, salt, onion salt and curry powder. 
3. Add mayo mixture to the chicken, stirring to combine.
4. Stuff pitas with mixed greens, chicken salad and top with sliced almonds. 

Artichoke Chicken

I have been making this recipe around my house for awhile and decided it was time to share. I have even taken it to several friends houses when they needed some extra TLC.  I usually serve it with a green salad and roasted potatoes.


Source: Pampered Chef  (I can't find the original recipe to link to.)

Ingredients:
2 boneless/skinless chicken breast halves
1 tsp. rosemary
1 tsp olive oil

Artichoke Topping
1/2 cup chopped artichoke hearts
2 tsp chopped parsley
1 oz Parmesan cheese (divided)
2 tsp. mayo

Instructions
1. Chop artichokes and place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.

2. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.

3. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering.  Place chicken into the skillet and cook 3-4 min on both sides or until chicken is golden brown and centers are no longer pink.

4. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked. 

Chicken, Spinach & Avocado Tostada

This is a quick and easy dinner!  Just cook the chicken, assemble the tostadas and enjoy.

Ingredients for 1 tostada:
1/2 chicken breast cubed
1 teaspoon taco seasoning
1/4 spinach
1/4 avocado sliced
2 tablespoons salsa
1 tablespoon sour cream
1 tostada shell

1. In a skillet over medium heat, cook chicken breast and add taco seasoning.
2. Top the tostada shell with spinach, chicken, avocado, salsa and sour cream.  Yes, only 2 steps!

BBQ Chicken Dip

This dip was seriously delicious!  I had to refrain from licking the bottom of the bowl.  It is similar to a buffalo chicken dip that I have made in the past, but the BBQ sauce instead of Franks hot sauce makes this dip even better!

Source: Plain Chicken Blog
Ingredients:
1 cooked chicken breast, shredded
4oz cream cheese, softened
1/4 cup bbq sauce
1/8 cup ranch dressing
1/8 cup sour cream
3/4 cup cheddar cheese, shredded
1 green onion, chopped

Instructions:
1. Preheat oven to 350.
2. In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1/2 cup of cheddar cheese. Pour mixture into a small lightly greased baking dish. Top the dip with chopped green onion and remaining cheese. Bake for 25-30 minutes or until bubbly.  Serve with tortilla chips.

Meyer Lemon Chicken

This recipe was on the cover of Cooking Light - January 2013.  I knew as soon as I saw the magazine that I had to make it.  Great lemon flavor!

Source: Cooking Light

Ingredients:
2 chicken breast halves

1/2 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

Cooking spray

1 tablespoon olive oil, divided

1/2 pound small red potatoes, quartered

1/2 Meyer lemon, cut into 1/4-inch-thick slices and seeded

1/8 cup finely chopped shallots

2  garlic cloves, thinly sliced

1/4 cup dry white wine

1/4 teaspoon chopped fresh thyme leaves

1/2 cup unsalted chicken stock (such as Swanson), divided

1/2 teaspoon cornstarch

1 tablespoons fresh Meyer lemon juice

1 tablespoons butter

 

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and a pinch of pepper; coat with cooking spray. Add chicken to pan, cook 6 minutes. Turn chicken over until fully cooked (chicken registers 165°).

 

2. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1/2 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/8 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1/2 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

 

3. Return potatoes and lemon slices to pan. Add 1/3 cup stock, season with salt and pepper; cook 2 minutes or until potatoes are tender. Combine remaining stock and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; serve.

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1 tablespoon fresh parsley leaves

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.

3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture, bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.

Rigatoni D

 

I recently had a family dinner at Maggianos and like usual I ordered their "Famous Rigatoni D".  After sampling all the plates at the table the Rigatoni was still my favorite.  So, I decided to try to make it at home.  With a rotisserie chicken and caramelized onions in the fridge it was actually a quick week night dinner and absolutely delicious! 

Source: My version of Rigatoni D from Maggianos
2-3 Servings

Ingredients:
1 tbsp. extra virgin olive oil
4 oz.  sliced mushrooms
1/4 cup caramelized onions (see my post)
1/2 tsp chopped garlic
1 rotisserie chicken - remove the breast meat and roughly chop
1/2 oz white wine (I used chardonnay)
3 oz. Marsala wine
4 oz. of Chicken broth
4 oz. of heavy cream
1 tbsp. grated Parmesan cheese
1/2 tsp. fresh basil chopped - plus more for garnish
4 oz. rigatoni pasta
Small amount of shaved Parmesan cheese for topping
Salt & Pepper

Instructions:
Remove the breast meat from the rotisserie chicken and roughly chop into pieces.  

In a large pot on medium heat, combine the oil, mushrooms, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.

Add chicken and caramelized onions to the pot.  Cook for 2 min.

Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 min.)

While this is reducing, add rigatoni to a pot of boiling salted water and cook 10-12 min.   Then drain.

Add cream and basil bring to the chicken pot and bring to boil while stirring, reduce the heat to low and simmer for 5 min.

Add the well-drained rigatoni to the chicken pot.  Mix together gently. Serve with fresh grated Parmesan cheese and basil leaves. 

Buffalo Chicken Bites

Perfect football food!  I enjoyed these while watching a game last weekend.  These buffalo chicken bites were so good they may make a reappearance for the Super Bowl!

Source: the-girl-who-ate-everything Blog
Recipe makes 12 - using a regular size cupcake pan

Ingredients:
1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (Frank's is the brand I like)

1 cup shredded cheddar cheese, divided

1 1/2 cups cooked and shredded chicken

24 wonton wrappers

1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

Chicken Lo Mein

Source: The Sisters Cafe

Chicken Lo Mein
1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch

Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar

8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
1 cup snow peas
     
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, snow peas and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Italian Style Chicken and Waffles

This is such a fun twist on the classic chicken and waffles!  Enjoy!

Source: mixandmatchmama  - I seriously love her blog!

Waffles & Sauce:

4 cups Bisquick

2 cups milk

4 eggs

1 cup Parmesan cheese, grated (plus a little more for garnish)

3/4 cup chives, chopped (plus a little more for garnish)

2 teaspoons black pepper

Spaghetti Sauce, heated

Chicken Parmesan:

1 pound chicken breasts

3/4 cup Bisquick mix

2 tablespoons Italian seasoning

2 heaping tablespoons Parmesan cheese, finely grated

1 egg beaten

2 tablespoons butter, melted

Preheat oven to 450 degrees.

 

Start with preparing the Chicken Parmesan:

In one shallow dish (I used a pie plate), combine Bisquick, Italian seasoning and cheese. In a second shallow dish, beat your one egg. Take each chicken breast and dip it first in the Bisquick mix, coating well, then dip it in the egg mix coating both sides, then dip it one more time back in the Bisquick mix.

 

Place chicken on foil lined cookie sheet sprayed with Pam. Brush half of your melted butter over the tops of the chicken and bake 8 minutes. Flip chicken over and brush remaining half of your melted butter on opposite side and finish cooking another 8 minutes. Your chicken should be brown and kind of crispy with the juices running clear.

 

After you flip the chicken, start on the waffles:

In a mixing bowl, combine Bisquick, milk and eggs until combined. Stir in cheese, chives and pepper. Pour batter into hot waffle iron that has been sprayed with Pam and bake until cooked through. (This should make about 4 large waffles depending on your waffle iron.) 

Pasta with Chicken and Roasted Tomatoes

This recipe actually started as a clean out the fridge experiment.  It turned out great so now I intentionally keep the ingredients on hand.

Serves 1
2 oz dried pasta ( I used a mixed pasta)
1 oz goat cheese
1/2 lemon
1/2 chicken breast
10-12 cherry tomatoes
olive oil
salt and pepper

Boil water and cook pasta as directed.  While the pasta is cooking, pan sear the chicken with olive oil on medium heat.  When you flip the chicken breast, add the tomatoes, salt and pepper and cover (to roast the tomatoes). Drain the pasta when it is finished, squeeze the juice of one lemon onto the pasta and stir in 1 oz of goat cheese.  Chop the chicken into bite size cubes and add the chicken and tomatoes to the pasta.  Serve immediately. 

White Chicken Chili

This is a family favorite and it makes a big batch, so it is great to freeze and enjoy on a cold winter night!

Source: My mom

3 (16 oz) cans cooked great norther beans (not drained)
2 lbs. boneless skinless chicken breast
1 T. olive oil
4 garlic cloves, minced
1/4 tsp ground cloves
2 med. onions chopped
2 tsp. ground cumin
1 tsp. ground oregano
1/4 tsp. cayenne pepper (you can adjust this up or down depending on heat tolerance)
2 (4 oz) cans chopped mild green chillies
4 cups chicken stock
20 oz monterey jack cheese grated
sour cream
chopped jalapeno peppers, canned

Place chicken in a large saucepan.  Add cold water to cover and bring to a simmer.  Cook until tender, 15-20 min.  Remove from the saucepan and dice into 1/2 inch cubes.  Using the same pan, discard water and heat oil over medium heat.  Add onions, cook until translucent.  Stir in garlic, chillies, cumin, cayenne pepper, oregano and cloves.  Saute 2 to 3 minutes.  Add chicken, beans, stock and 12 oz cheese.  Simmer 15 minutes.  Ladle into large bowls, top with 1 oz cheese.  Serve with sour cream and chopped jalapeno peppers.

Cavatappi with Brussels Sprouts

I really like brussels sprouts..the funny part is that my Mom doesn't.  This is the reverse situation of a parent trying to get their child to eat vegetables.  So, I cut the spouts thinly and tossed them with pasta and she enjoyed these so much she wanted to take the leftovers home.  I got my Mom to eat brussels sprouts - Success!  This recipe isn't difficult, but I did use 4 pots/sauce pans to get it all cooked.  One other note - I added grilled chicken so my Dad would consider this a "meal".

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
Source: Cooking Light Nov 2012

Ingredients - Makes 4 servings
8 ounces uncooked cavatappi pasta

2 teaspoons unsalted butter

1/4 cup panko (Japanese breadcrumbs)

4 teaspoons olive oil

12 ounces Brussels sprouts, trimmed and thinly sliced

1 cup thinly sliced onion

1 teaspoon minced garlic

2/3 cup organic vegetable broth

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 ounces pecorino Romano cheese, shaved (about 1/2 cup)

2 tablespoons pine nuts, toasted

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.
2. 2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
3. 3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Chicken Divan

This is one of my family favorites.  It can be made ahead of time and then just heated in the oven when you are ready to have dinner.  I like to make this recipe for guests as I can make it, clean up and then just have it in the oven when I am socializing before dinner.

Recipe:

4 whole chicken breasts - or 8 split breasts  - cook in a large pot of boiling water for approx 30 min until the chicken is no longer pink.

2 heads of broccoli chopped in bite size pieces - cook in boiling water until crisp tender

Mix together the following ingredients in a bowl:
1 can cream of chicken soup
2/3 cup mayonnaise
1/3 cup evaporated milk
1/2 cup grated cheddar cheese
1 teas. Lemon juice
1/2 teas. curry powder

Place the cooked broccoli on the bottom of a 9x13 pan.  Layer the cooked chicken breasts on top.  Then pour the liquid from the bowl on top.  For the final step melt 1 T butter and mix with 1/2 cup bread crumbs.  Spread the buttered bread crumbs on top and bake at 350 for 30-40 min until hot.