Cheesy Chicken Pot Pasta

Since the husband isn't a huge fan of pasta, I try not to cook dishes with pasta too often, but when I do, I try to make sure that it is something wonderful!  This dish definitely falls under the wonderful category.

This recipe was originally called "One Pot Creamy Chicken and Noodles". That is a nice name and all, but after I prepared this dish, I decided that it tasted exactly like a cheesy chicken pot pie made with pasta noodles instead of the pie crust.  So since I altered the original recipe, I took it upon myself to also alter the name.  Therefore, I will now call it "Cheesy Chicken Pot Pasta".  This recipe will easily feed a family of four with a major possibility of leftovers.


INGREDIENTS:

2 TBSP olive oil
2 C total of chopped onions, celery and carrots (I used a half of a large onion, three celery stalks and two handfuls of baby carrots
1 TBSP garlic, minced
salt & pepper
3 boneless skinless chicken breast halves, cubed
2.5 C milk, divided
2 TBSP cornstarch
1.5 TBSP butter
3 heaping TBSP chicken bouillon granules, divided
1/2 tsp. salt
dash of pepper
2 C water
1 TBSP dried parsley
1 tsp. dried thyme
1 tsp. garlic powder
1/2 lb. dried linguini, broken in half
1.5C cheddar cheese, shredded and divided

DIRECTIONS:

In a large pot heat the olive oil over medium/high heat.  Add the onion, celery, carrots and garlic.  sauté in the olive oil just until the vegetables start to become tender, about 5 minutes.  Add the cubed chicken to the pot and season with salt and pepper.  sauté the chicken with the vegetables until it is no longer pink (there is not a need to cook it through as it will finish cooking as it simmers in the sauce).  As you sauté the chicken with the vegetables you'll need to prepare the cream sauce in a small sauce pan by whisking 1 cup of the milk with the cornstarch.  Place the sauce pan over medium/high heat and add the 1.5 TBSP of butter, 1 heaping tsp. of chicken bouillon granules, 1/2 tsp. of salt along with a dash of pepper.  Whisk together and continue to whisk until the mixture has thickened.  Remove from heat and add it into the large pot as soon as the chicken cubes are no longer pink.  Also mix in the remaining 1.5 C of milk, 2C of water, the remaining 2 heaping tsp. of chicken bouillon granules, the dried parsley, dried thyme, garlic powder, and dried linguini.  Bring to a boil and then turn down to low.  Allow to simmer for 20-25 minutes until the pasta is tender.  Stir every five minutes or so to prevent the noodles from sticking to one another.  Once the pasta if finished, removed the pot from the heat and stir in 1 C of shredded cheddar cheese.  Top with the remaining .5 C and allow to sit and rest for five minutes or so until the cheese becomes melted and the sauce has thickened.  ENJOY!

Adapted from yellowblissroad.com's recipe for "creamy chicken and noodles"

Chicken Teriyaki

 

 

Crock pot meals are not my favorite.  I love that they are so quick and easy to throw together, but I feel that flavor and texture are sometimes compromised when preparing a meal in a crock pot.  A friend recently suggested to me a recipe for Chicken Teriyaki made in a crock pot.  It sounded yummy and simple, but after a recent crock pot failure of mine, I just couldn't stand the thought of another!  So I slightly altered the ingredients and came up with my own version of the recipe using the good ol' trusty stove instead of my crock pot.  The boys loved it a lot and it took less than thirty minutes to throw together.  I served it with steamed jasmine rice and a side of steamed broccoli for a perfect weeknight dinner!

 

INGREDIENTS:

 

1 lb. thin sliced chicken breasts, cubed

1 TBSP toasted sesame oil

1 1/2 tsp. chicken bullion granules

1 C boiling water

3 cloves of garlic minced

1/3 C brown sugar, packed

1/2 C soy sauce (I use low sodium)

2 TBSP cornstarch

2 tsp. sesame seeds, toasted

3 green onions, chopped

 

DIRECTIONS:

 

In a wok, heat the sesame oil over medium high heat.  Add the cubed chicken breasts and brown on all sides, but not cooking through.  Meanwhile, dissolve the chicken bullion granules in the boiling water and then add to the wok along with the garlic.  Boil the chicken until it is cooked through (5-7 minutes).  In a small bowl, dissolve the cornstarch in the soy sauce and add it to the wok along with the brown sugar.  Bring to a boil then reduce the heat and simmer for three minutes or until the sauce has thickened.  Sprinkle with toasted sesame seeds and chopped green onions.  Serve with steamed white rice.  ENJOY!

 

 

Buffalo Wings

 

 

 Man food at its best!  No Super Bowl party is complete without these! :)

 

 

INGREDIENTS:

 

2.5lbs. chicken wings/drummettes

2 TBSP veggie oil

1 TBSP kosher salt

1/2 tsp. ground black pepper

1/4 C Frank's red hot Buffalo sauce

Celery sticks (optional)

Ranch Dip (I'll try to get a recipe for this out to you soon!)

 

DIRECTIONS:

 

Preheat oven to 400 degrees. Set a wire rack inside of a large foil lined baking sheet.  In a large bowl place the veggie oil, kosher salt and black pepper; add the chicken and toss to coat.  Then place the wings on the prepared rack and spread out in a single layer. Bake wings until cooked through and the skin is crispy, about 45-50 minutes. When finished, place the wings into another large bowl and pour on the Franks Red Hot Buffalo Sauce.  Toss to Coat.  Allow to sit a few minutes before serving.  Serve with celery sticks and Ranch Dip.  ENJOY!

 

 

 

 

 

Pad Thai Remix

 

Do you ever come across a recipe that appears appealing, but when you start to read the recipe you then realize that you actually only like components of it?  That happened to me recently when I stumbled across a recipe for Pad Thai on Pinterest. The sauce sounded very appealing, but it didn't include enough veggies, the boys need a little more protein in their lives and the peanuts just had to go.  So in a nutshell, that is how the Pad Thai Remix was born.  Now I don't know much about Thai food, besides the fact that I really enjoy eating at a local Thai restaurant ( The food is awesome and the quantity vs. price ratio is spectacular!). So really, I'm not  sure if this dish would even be considered Pad Thai after my alterations.  Oh well... we'll just go with it! :)

 

INGREDIENTS:

 

One 8oz box of thin rice noodles (I ended up using only 3/4 of the noodles, because that is A LOT of noodles!)

1/4 C brown sugar

juice of one lime

1/4 C plus 2 TBSP of soy sauce

3 tsp. vegetable oil

6 green onions, sliced thin (separate the white and the green parts)

2 cloves of garlic

2 C green cabbage, thinly sliced

1 1/2 C matchstick carrots

4 thin sliced chicken breasts, cubed

2 large eggs beaten

1/2 C cilantro, chopped

 

DIRECTIONS:

 

Prepare rice noodles according to the package directions.  Be sure to rinse well with cold water, place in a strainer and set aside.  In a small bowl, combine the brown sugar, lime juice, and soy sauce; set aside. In a wok or a large frying pan heat the veggie oil over med/high heat, cook the garlic and white parts of the green onion stirring constantly until fragrant, about 30 seconds.  Add the cabbage and carrots, cook until almost tender stirring frequently.  Add the egg and continue to cook until the veggies are tender and the egg has completely cooked.  Remove the mixture from the pan and set aside.  Add the chicken to the pan adding more oil if needed, salt and pepper to taste and cook thoroughly.  When the chicken is done, add the veggie mixture, sauce mix, noodles, and the green parts of the green onion.  Toss together making sure to heat the noodles completely.  Top with Cilantro.  Enjoy!

 

 

 

 

NOTE:  I strongly recommend adding Sriracha Hot Chili Sauce.  Its good stuff!

 

 

 

 

 

 



Cheddar, Chicken & Bacon Casserole

Looking for a Sunday night dinner idea? This is comfort food at its finest!

My first thought was "a one dish meal, perfect!" WRONG! I think in all I used two pots, two pans, four spatulas and five to si...x measuring devices. Each and every dirty dish was worth it!! This was another one of those "makes the whole family happy" kind of meal, which is very important to me. The husband commented that it kind of reminded him of a loaded baked potato and I totally agree!
The only downside is it doesn't contain much in the veggie department, so you may want to steam something to go on the side. :)

 

INGREDIENTS:

 

 

4 TBSP butter
3/4 C onion, chopped (1 small onion)
4 cloves of garlic, chopped
1 tsp seasoned salt
1 tsp Kosher salt
½ tsp ground black pepper
4 TBSP flour
3.5 C chicken stock
3.5 C milk
1.5 C uncooked long-grain white rice
3 C cooked chicken breasts , cubed
1.5 C cheddar cheese , shredded
.5 C cooked bacon, crumbled
4-5 green onions, chopped

DIRECTIONS:

 

Over medium heat, melt butter in a large pot. Add in the onions and cook until translucent. Add garlic, seasoned salt, kosher salt and pepper. Add flour and mix well cooking until starting to color. Whisk in the milk and chicken stock into the flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk. Allow mixture to come to a boil. Add the rice and lower heat to medium low. Stirring occasionally, cook the rice until it absorbs most of the liquid and is tender, about 20 minutes. Preheat the oven to 350 degrees. Add chicken, bacon, and green onion to the rice mixture. Pour the mixture into a greased 13x9 . Sprinkle the remaining shredded cheddar on top. Place in the oven and cook for 18-20 minutes or until cheese is melted and the casserole is bubbling. Enjoy!

Korean Chicken Soup

This is a new recipe for me and I can tell already that it's one of my favorites. It's super easy and relatively quick...which I love. I used to think I hated ginger, but it's dishes like this one that have made me realize that I actually adore ginger! It's so yummy! You can find the recipe in the comments below. If you decide to try it, come back and let me know what you think!

 

 

INGREDIENTS:

8 cups chicken broth
2 TBSP finely chopped garlic
2 TBSP fresh grated ginger
1/2 C white rice, uncooked
1 TBSP soy sauce
1 tsp toasted sesame oil
1-2 tsp hot chile paste or hot chile sauce
1 C cooked chicken, shredded
2 scallions, finely chopped
1 TBSP sesame seeds, toasted

DIRECTIONS:

Add broth, garlic and ginger in a Large sauce pot and bring to a boil over high heat. Add rice. Reduce to medium-low heat and simmer until the rice is tender, 12 to 15 minutes. Stir in the soy sauce and sesame oil; add chile paste (or sauce) to taste. Add the chicken and heat through. Garnish with scallions and sesame seeds.

NOTE: If you plan to serve this soup to kids (mine loved it!) then I recommend to leave the hot chili sauce out and then add it to the individual bowls instead. It's also an easier way to control the spiciness if one person likes theirs with more or less of a kick!

 

 

Crispy Southwest Chicken Wraps

Why is it that some things just taste better as leftovers??? Don't get me wrong, these were delish last night for dinner, but as I sit here typing this I am eating a leftover wrap for lunch and it is AMAZING!! I found this recipe for "Crispy Southwest Chicken Wraps" from melskitchencafe.com. The recipe doesn't specify which kind of rice to use, I chose to make some spanish rice and use that.  I think it added a nice touch.  :)  I noticed that the directions in this recipe only say to mix the ingredients and instructions on how to assemble.  If you like your food served piping hot like I do, then I suggest maybe sauting the bell peppers and throwing everything (except the cheese, sour cream and tortillas) in the pot or pan and heating everything together thouroughly.  Otherwise your tortillas will burn before the insides of the wrap heat completley. No bueno!

INGREDIENTS:
1 C cooked rice, warm or at room temperature
1 C cooked, shredded chicken (I used two chicken breasts)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green bell pepper, diced
1/4 C fresh cilantro, chopped
juice of 1 lime
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 C shredded cheese (I used a combo of monterey jack and sharp cheddar)
Sour cream optional
6-10 flour tortillas

***either make sure your cheese is at room temperature or zap it in the micro for a few seconds before assembling your wraps.  The wraps are not on the griddle long enough to completley melt the cheese if it is straight from your fridge***

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around the edges, then arrange the chicken and rice mixture down the center of each tortilla.  (Optional: dot the cheese with about 1-2 tablespoons of sour cream before arranging the chicken and rice mixture down the center- it'll make the wraps nice and creamy!)  Roll stuffed tortillas, leaving the edges open.  spray the rolled tortillas all over with cooking spray.  (you could probably omit that step)
Heat a cast iron griddle (or a non-stick skillet) over medium heat for 1 minute.  Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Transfer to a plate and repeat with remaining wraps.  Serve.

Carmelized Chicken

If you are anything like me and keep your freezer well stocked along with your pantry, then you can easily use this recipe as a quick go to meal for those days when you didn't have anything planned for dinner.  I always keep chicken breasts and thighs in my freezer and any of the two would work just fine.  I decided to go with the  thighs because I seemed to have a lot in the freezer already.  I pulled out a pack of six frozen chicken thighs in the morning, threw this marinade together in about five mintues and popped them into the oven where they cooked for 35minutes.  Every minute counts during my weeknight evenings so its meals like this that I LOVE to take advantage of.  I'll throw some rice in the rice cooker and serve some fruit as another side.  While the oven and rice cooker are busy at work I like to take advantage of my free time getting in a few miles in on the treadmill.  And in the end I end up looking like supermom, when in reality I had nothing planned for dinner and didn't think I'd get a workout in at all that day!!!

INGREDIENTS:
6 chicken thighs
2 TBSP olive oil
1/3 C soy sauce
2 TBSP ketchup
2/3 C honey
2 cloves of garlic, minced
salt and pepper

DIRECTIONS:
Preheat oven to 375 degrees.  In a bowl whisk together olive oil, soy sauce, ketchup, honey, and garlic.  Place the chicken into a glass 13x9 baking dish.  sprinkle with freshly ground black pepper and salt.  Pour the marinade on top of the chicken and bake uncovered for about 35 minutes.
***My only regret about this recipe is that I wasn't thinking and forgot to pull the skin off the chicken (which I normally do).  So all the yummy flavor was on the skin which I peeled off later and threw away.  :( Next time I will pull the skin off before I cook it.  Tthere was enough excess marinade that I was able to dip my chicken in.  It was delish!!***

Crockpot Chicken Enchilada Soup

Normally on a Sunday, I like to cook meals that involves more time since I don't have time forthat kind of cooking during the week.  BUT...we had a lot going on yesterday so I decided to give this crockpot chicken enchilada soup recipe a try!  It was yummy, I brought it over to my sisters house and she prepared a tasty salad to go with it and bread and butter.  I'd say overall it would be a good, hearty weeknight meal!  I'd make it again, but might try to make a few adjustments.  We added Tapatio and a blend of cheddar and monterey jack cheese to the soup.  (We like things spicy in our household!)

INGREDIENTS:
3 TBSP butter
3TBSP flour
1/2 C chicken broth
2 C milk
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) Rotel diced tomatoes and jalapenos
1 package (10oz) frozen corn
1/2 C onion, chopped
1/2 C bell pepper, diced
1 can (10oz) enchilada sauce
2 whole chicken breasts
1 C shredded monterey jack cheese

DIRECTIONS:
Melt butter in a saucepan over medium-low heat.  Stir in flour; keep stirring until smooth and bubbly.  Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.  Return to heat.  Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper.  Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture.  Gradually whisk in remaining milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shread into bite-sized pieces.  Add chicken back into the soup.  Top with cheese and serve.  The soup can also be topped with avocado, sour cream, or crushed tortilla chips!

Rosemary Chicken in Butter Wine Sauce and Oven Roasted Red Potatoes

Rosemary Chicken in butter wine sauce and Oven roasted red potatoes
Ive made this chicken dish twice.  The first time I used 1 TBSP fresh minced rosemary as the recipe calls for.  I am a HUGE fan of rosemary, but even that amount was too overpowering for me.  So this time I used dried (because I had some in the cupboard already) and I eyeballed the amount I put in...I'd say maybe 3/4 tsp.  It seemed to be the perfect amount to meet my taste!  My son absolutley LOVES these oven roasted red potatoes.  I like to call them "better than french fry potatoes" because he seems to eat these as well as he would a stack of fries.  :)  Last night he told me that this is his new favorite dinner!

INGRDIENTS (for chicken):
4 boneless skinless chicken breast halves (4 oz each) (I used three whole chicken breasts)
4 TBSP butter, divided
1/2 C white wine (or you can use chicken broth.  I recommend using white wine, it'll give you more depth in flavor.)
1/2 C heavy whipping cream
1 TBSP minced fresh rosemary (I used 3/4 tsp dried)

DIRECTIONS (for chicken):
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear.  (Since I used whole chicken breasts it took at least double that amount of time)  Remove and keep warm
Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan.  Add cream and bring to a boil.  Reduce heat; cook and stir until slightly thickened.  Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

INGREDIENTS (for potatoes)
3 lbs small red new potatoes, halved
1/4 C olive oil
1 tsp salt and freshly ground black pepper

DIRECTIONS (for potatoes)
Adjust oven rack to lowest position and heat oven to 450 degrees.  Toss potatoes with oil, salt and pepper.  Arrange, cut side down, on a large lipped cook sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes)  Transfer to a serving dish.

***My potatoes were done at 20 minutes***

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Thai Basil Chicken

I have a feeling that I'll be cooking this one up again really soon!  It was a hit with my hubby and took such a short amount of time to make.  Our only complaint (which I'm not even sure if I'd call it that since we were able to adjust the recipe very easily) was that it wasn't spicy enough.  If you also prefer your thai dishes on the spicy side then you may want to consider revising the recipe as we did.

INGREDIENTS:
3 large boneless, skinless chicken breasts cut into 1x2 inch pieces
2 TBSP Asain fish sauce
1 1/2 TBSP soy sauce
1 TBSP water
1 1/2 tsp sugar
2 TBSP cooking oil (I used olive oil, but I'm sure any kind would be fine)
1 large onion, cut into thin slices (It seems like a lot, but they cook down significantly)
1/4 tsp dried red-pepper flakes (I increased this to somewhere between 1/2 to 3/4 tsp)
3 cloves garlic, minced
1 1/2 C lightly backed basil leaves (plus a few more if you want to garnish)
***Opitional ingredient: Chili garlic sauce (that was my husbands idea and it worked VERY well! Good job hubby!)

DIRECTIONS:
1.) In a medium bowl, combine the chicken with the fish sauce, soy sauce, water and sugar.  In a large nonstick frying pan or a wok, heat the oil over Med-High heat.  Add the onion and cook, stirring, for about 2 minutes.  Stir in the chilies and garlic; cook, stirring for another 30 seconds longer.
2.)  Remove the chicken from the marinade with a slotted spoon and add it to the hot pan.  Cook until almost done.  Add the remaining marinade and finish cooking the chicken.  Remove from heat and stir in the basil.  Serve topped with additional basil if desired.
*** I served this over steamed jasmine rice and topped with some chili garlic sauce (that should get the heat going in your mouth if the red pepper flakes just arent enough for you) :)

Cheesy Chicken Bake

CHEESY CHICKEN BAKE
I found the original recipe to this on realmomkitchen.com,  I did make a few of my own minor adjustments to this recipe.  I'll post the recipe in its original form, then at the bottom of this page I'll list what I did differently.
During the fall/winter seasons, pasta bakes are one of my favorite dishes to prepare. I tried this recipe for the first time last night for dinner.  Even before it was time to pull it out of the oven I knew it had earned a spot into my recipe binder.  The aroma alone was enough!!! My husband and I struggle with dinner time meals often since he is a red meat and potato kinda guy and I'd be perfectly happy with pastas, soups and salads any night of the week.  After his inital bite he said "I'll eat a pasta dish like this anytime!" It truly was a delish dish!  I think this would be a perfect Sunday dinner dish as it took some time to prepare.  Total prep/cook time for me was about an hour and a half.  (Although it might not take someone else as long because I had to step away a few times to tend to my little Carson.) The photos I'll be including do not do this dish justice.  If the ingredients used sound like something you'd like then I suggest you give this pasta bake a try.  You will NOT be disappointed!!  The recipe makes a TON of pasta, so I divided it into two baking dishes and froze one for future use.  Unless you plan to serve about 8-10 people then I suggest you do the same.
INGREDIENTS:
6 TBSP butter, plus more for baking dishes
kosher salt and black pepper
1 lb penne rigate
1 tsp olive oil (I never measure olive oil, I may have used more)
2 boneless skinless chicken breasts halved horizontally
1/2 C plus 2 TBSP flour
6 garlic cloves, finely minced ( Yay for garlic!)
6 C whole milk
10 OZ white, button or cremini mushrooms, trimmed and thinly sliced
1 C sliced oil-packed sun-dried tomatoes, drained
1 1/2 C shredded provolone
1 1/2 C freshly grated parmesan
DIRECTIONS:
1.) Preheat oven to 400.  Butter two shallow 2-qt baking dishes.  If your going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente.  Drain pasta and set aside.
2.) While pasta is boiling, heat oil over medium-high heat in a large skillet.  Season chicken with salt and pepper.  Cook unitl opaque throughout, 3-5 minutes per side.  Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes) Use a little extra olive oil if needed.
3.) In a 5qt dutch oven or heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute.  Take the pan off the heat and gradually stir in provolone and 1/2 C parmesan.
4.) Add chicken and pasta to pot; season with salt and pepper to taste.  Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-loc baggie.  If cooking, sprinkle on top.
5.) Bake, uncovered, until top is golden and bubbling, about 25 minutes.  Let stand 5 minutes before serving.
IF FREEZING:  Prepare through step 4 and then let pasta cool.  Cover your pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to three months.  (I wrote the date on mine for easy reference)  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 10-15 minutes or until mixture is hot and bubbly throughout.  NOTE: no need to defrost prior to baking.
MY MINOR CHANGES:
I used cooking spray on the bottoms of my baking dishes instead of using extra butter.
I didn't bother with all that mumbo jumbo about how to cut the chicken; I just diced it up into bite sized chunks before cooking it.
Instead of whole milk I used 2%
I went with cremini mushrooms
For the shredded provolone, I used an italian blend that had provolone in it.
During step four, I added italian seasonings along with the salt and pepper.

just out of the oven, hot and bubbly.

YUMMY!!!!