Waldorf Chicken

I found this recipe years ago in a Betty Crocker cookbook - and don't make it as often as I should - but it's really tasty! Serves 6

Ingredients:

• 6 boneless, skinless chicken breast halves
• 1 cup unsweetened Apple juice
• 1 Tablespoon Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 Tablespoon cornstarch
• 2 cups chopped apples
• 1 cup diagonally cut celery
• 3 tablespoons raising
• 1 tablespoon sliced green celery Optional

Optional:

• bed of salad greens, or cooked rice to serve on

Directions:

1. Place chicken, 1/2 cup apple juice, lemon juice, salt and ginger in a large skillet. Heat to boiling. Reduce heat to medium low. Cover and Simmer until chicken is cooked through, about 20 minutes.  Remove chicken to a plate and place in low oven to keep warm.
2. Mix remaining apple juice & cornstarch. Add to liquid in skillet. Heat to boiling, stirring constantly. Boil and stir one minute, then add remaining ingredients and heat through. 
3. Serve chicken topped with sauce and fruit mixture, on salad greens or rice

Saucy Chicken and Peaches

As regular readers will know, I get many of my recipes passed to me from my sister, Mercy. She even sent me a whole cookbook put together by her church group. This is one of the gems I found in that cookbook, and it was submitted to the book by my awesome sister!  I had forgotten to post it to the blog until I was talking about it with my friend Carrie tonight.

Saucy Chicken and Peaches

Ingredients:

• 4 boneless/skinless chicken breasts
• 1 teaspoon oil
• 2 c. canned peaches (1 large can)
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 1/2 to 1 teaspoon basil

Directions:

1. Heat oil in large skillet over medium high heat until hot.
2. Add chicken, cook 4-5 minutes. Turn chicken over, cover and cook another 4-5 minutes until juices run clear.
3. Remove from skillet; keep warm. You can also cut the chicken into bite-sized pieces to cook more quickly and for better serving sizes for small appetites.
4. Meanwhile, drain peach syrup into glass measuring cup. Add water to make 1 cup of liquid.
5. Whisk cornstarch, brown sugar, vinegar, soy sauce and basil into peach liquid.
6. Pour liquid into hot skillet. Cook and stir until thickened and bubbly.
7. Gently Stir in Peaches and chicken.
8. Serve over hot rice.

Mercy's family likes the sauce so much, she makes double. Then she saves half of the peaches in custard cups for the kids to eat cold.

Banana Streusel Muffins

I've always been a big fan of banana nut bread, but when I needed to whip up a dessert for a recent potluck, I spied the very ripe bananas sitting on the counter and decided they needed to become a sweet, rather than a bread. I found a recipe for banana streusel muffins on food.com and altered it to create the recipe below.

Ingredients:
Muffins:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3-4 bananas mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 3/4 cup chopped walnuts (optional)

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions:

1. Preheat Oven to 375 degrees
2. Lightly grease 10 muffin cups, or line with paper liners. I wanted bite size treats, so I used 36 mini muffin cups (without nuts, probably just 30-32).
3. In a small bowl, mix together flour, baking soda, baking powder and salt.
4. In another bowl (or stand mixer bowl), beat together bananas, sugar, egg and melted butter. Add nuts if desired.
5. Stir the flour mixture into the banana mixture.
6. Spoon batter into prepared muffin tins. be sure to only fill cups 2/3 full. You need room to place the topping or it will fall off the muffin and caramelize the pan!
7. In a small bowl, mix together brown sugar, flour and cinnamon.
8. Add melted butter and stir until well blended.
9. Spoon evenly over muffins.
10. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Enjoy!

Chicken Mozzarella

Easy Italian favorite!

Ingredients:

• 1 egg, beaten
• 1 cup breadcrumbs
• 4 boneless, skinless chicken breast halves
• 1 (14.5 oz) can pasta-ready chunk tomatoes w/ olive oil, garlic & spices
• 4 slices mozzarella cheese

Directions
Dip chicken breast halves in egg and dredge in bread crumbs. Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes each side or until golden brown. Drain. Pour tomatoes with juice over chicken. Bring to a boil. Reduce heat to medium low. Cover; cook for 20-25 minutes or until chicken is tender and no longer pink inside. Place cheese slices over chickenand tomatoes. Cover. Cook 1-2 minutes more or until cheese is melted. Serve over rice or pasta. A side of steamed spinach makes a nice veggie addition.

Honey Walnut...Chicken

I usually see this dish prepared with Batter-dipped, Fried Shrimp, but since I'm not a big fan of shrimp, I made my own recipe for a similar dish. It's not as amazingly sinful as the entree from my favorite local Chinese place, but it's a bit healthier and every bit as tasty.

Ingredients:

•  1/2 cup mayonnaise
•  4 Tbsp honey
• 2 Tbsp Sweetened Condensed Milk
• 3/4 cup candied walnuts
• 1 pound boneless, skinless chicken breast, cut into small chunks 

Directions:
In a small bowl, combine mayo, honey and sweetened condensed milk. set aside. In a non-stick skillet or lightly oiled saucepan, stir-fry chicken pieces until no longer pink.  I usually cook them for 7-9 , minutes on medium high heat, and then cover, reduce heat to low and allow to cook through (about 5 more minutes). Combine with Candied walnuts and cooked chicken and serve over steamed rice topped with a handful of shredded lettuce.

Onion Crusted Pork Chops

Another recipe found on a can we already had in the pantry! This recipe makes pork chops breaded with French's crispy french-fried Onions. We like to serve them with mashed potatoes and a salad.

Ingredients:

• 4 thick cut boneless pork chops


• 2 tablespoons flour


• 2 cups French's Onions


• 1 egg, beaten.

Directions:

• Preheat oven to 400 degrees.


• combine flour and onions in a large ziplock and crush onions to crumbs with rolling pin.


• Pat excess moisture from pork chops


• dip pork chops in beaten egg, and then coat with flour/onion mixture. Pat firmly to make sure they're well covered.


• bake for 20-25 minutes, or until meat is cooked through.

Mercy's Russian Chicken

Another quick and easy (and super yummy) recipe from my big Sis. This chicken with a sweet & tart sauce is best served over rice. You'll want to double the sauce if you plan more than 4 servings.

Ingredients:
4 chicken Breasts, or 4-6 chicken breast fillets. (I like boneless skinless for health and simplicity)
1/2 bottle Russian salad dressing
1/2 jar (about 1.5 cups) of Apricot preserves
1 packet onion soup mix
rice (cooked, plan for about 1 cup per serving)

Directions:
Mix salad dressing, apricot preserves and onion soup mix in small bowl. Place chicken in an 8 x 8" (or 9 x 13 for a doubled recipe). Pour the sauce over the chicken and bake for 45 minutes at 350 degrees. Serve over rice.

This made a lovely simple meal served with some green beans, but I may experiment with putting some vegetables into the baking dish with the chicken next time. Thanks again for the recipe Sis!

My kids are always asking for Hawaiian Haystacks!

This is a simple recipe to prepare, but since there's so many ways to eat it, I prefer to serve it to a group.

Ingredients:
1 pound (more or less) boneless, skinless chicken breasts
1-2 cans of chicken broth (assume about a half-can per person)
1/2 cup cornstarch
White or Brown rice, cooked, about 1 cup per person

Toppings:
Pineapple chunks (or tidbits if you can find them)
Chopped green onions
Chopped green pepper
Chopped celery
Diced tomatoes
Sliced water chestnuts
Grated Cheddar cheese
Chow mein noodles
Shredded Coconut
Slivered almonds
Sliced black olives
Frozen peas, thawed (I put them in a strainer and run hot water over them until they're plump)

Directions: Boil chicken in water until cooked through. Remove from water and dice or shred. Return to saucepan with all but 1/2 cup of the broth, turn burner on medium to high heat. Add cornstarch to broth and whisk until well mixed. Add to the chicken and broth heating in the pan. If you like garlic, you can add a clove of minced garlic now too. Bring to a boil, reduce heat and simmer until broth is thickened. I like to then pour the chicken and sauce into a serving bowl, but you can just put the pan on the table too.

To Serve: Put a scoop of rice on your plate, or in a bowl. Ladle chicken mixture over rice, and add desired veggies and other toppings. If you don't like something, skip it. I'd love to hear other toppings you guys try and like. I like to serve this meal with a hearty whole wheat bread or roll.

Baked Rigatoni

I'm not sure how I "lost" this recipe, but I looked everywhere for it for weeks, and suddenly it was back in my recipe basket. Hooray! This recipe comes from my old boss, Denise Goldman, who had adapted another recipe to fit her family's low fat lifestyle.

The original recipe makes a 9x13 pan, but I like to split the casserole into two 8x8s. I cook one and freeze one for later use. If you choose to do the same, make the whole recipe as directed, and wrap tightly in plastic wrap. Move from Freezer to Fridge for about 24 hours prior to cooking, and allow to warm to room temperature in the last hour. Then bake as directed.

Ingredients:
12 oz. pkg. Whole Grain Rigatoni
3/4 cup chopped onion
3 tablespoons vegetable oil
1/3 cup unsifted flour (I use whole wheat)
4 cups milk
4 teaspoons chicken boullion
2 cups shredded mozzarella
1/2 pound cubed cooked ham
10 oz. pkg mixed veggies

Directions:
1. Preheat oven to 350 degrees
2. In large pan, cook onion in oil until tender
3. Stir in flour, then milk and boullion. Cook and stir until thick and bubbly; remove from heat.
4. Stir in one cup cheese, stir until melted
5. Combine noodles, sauce, ham and veggies. Pour into a greased 13x9" dish. Top with remaining cheese.
6. Bake 30 minutes or until hot & bubbly.

Serve with french bread & salad.

Chicken Casserole from Kristen

So this may be what all the Nesties call Salsa Chicken, but I first tasted it at Kristen and Domenick's house, after painting with them for the afternoon. Hunger may be the best sauce, but I think this casserole is going to be a family favorite, even when we're not starved!

Kristen's Chicken Casserole

Ingredients:

• 2 large chicken breasts, cut into bite-sized chunks
• 2 cloves garlic
• small onion, sliced
• bell pepper, sliced
• 1 jar salsa (approx. 12 oz.)
• 8-10 small corn tortillas
• corn (optional)
• 1 bag pre-grated Mexican cheese blend

Brown chicken chunks, and add garlic, onion and bell pepper. Let veggies heat about 3 minutes, add Salsa and corn, cook just long enough to heat through. Remove from heat.
Line bottom of a 9x13 with tortillas, tearing if necessary, to fit. Layer 1/3 chicken mixture, 1/3 cheese, and another layer of tortillas. repeat with remaining ingredients, making sure cheese is on top. Bake at 350 degrees for about 20 minutes, and then allow to cool for 15 minutes on the counter before serving.

A quick dessert tip...

So in the interest of speed and simplicity, I made 70 second cake last night, but with a twist! First of all, I doubled the recipe, to 1 cup mix, 2 eggs, 4 tablespoons oil and 4 tablespoons water. I made the batter and "baked" it while I was cooking dinner, using a ceramic cereal bowl. A double batch needs about 90 seconds. I then turned the cake out of the bowl and onto a plate, and stuck it in the fridge. I mixed up some german chocolate frosting with the recipe below, and put the mixing bowl of frosting in the fridge as well. When we were done eating, I grabbed the cake and frosting, spread the frosting on the cake and we had a lovely mini-german chocolate cake for 2. Okay, it's actually cake for 4, since I still have half the cake left, but it was a great size for dessert.

Here's the recipe for my German Chocolate Frosting

Ingredients:

• 2 egg yolks
• 3/4 cup evaporated milk (I may try sweetened, condensed milk next time, but my recipe said evaporated)
• 3/4 cup sugar
• 2 Tablespoons butter
• 1-1/2 cups coconut
• 1/2 cup chopped nuts
• 2 teaspoons vanilla

Directions:
In a small saucepan, beat yolks, and add milk and sugar. Blend well. Add butter, and heat over medium high heat, stirring constantly. Cook for about 12 minutes, or until the mixture is thickened. Add remaining ingredients and allow to cool. Spread on Chocolate cake. If you really want to be fancy, slice the cake into two layers, and spread frosting between them also! You'll have plenty of leftover frosting. Throw it in a ziplock in the fridge, and make cake again next week!

A new favorite - Caramel Apple Pork Chops

This recipe comes from my Sister, and it might be my new fall favorite! If you have the Pampered Chef Apple Peeler/Corer/Slicer, this is a good time to get it out! A paring knife or veggie peeler will work too.

Ingredients:

• 4 pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples, peeled, cored & sliced
• 3 tablespoons chopped pecans

Directions:
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in warmed pan. Cook 5-6 minutes, turning occasionally, until evenly browned. Transfer to an oven safe dish, and pop in oven to keep warm. (250 degrees should be a good temp).
In a small bowl, combine sugar & spices. Add butter to skillet and stir in spices and apples. Cover and cook for 3-4 minutes. Remove apples to the small bowl and cook sauce uncovered until thickened slightly.
To serve, divide apples over chops and spoon sauce on top. Sprinkle with Pecans.
I think a bacon-cheddar mashed potato compliments these chops nicely.

A little out of season - Chicken salad on Cantaloupe rings

Okay, so this is something I usually serve in late spring, when the temperatures are starting to climb, but it's still pretty toasty here in the valley, so I'm going to give you this recipe for a refreshing light lunch or dinner.

Ingredients:

• 2 1/2 cups Cubed, cooked chicken (use canned chicken chunks if you're short on time!)
• 1 cup thinly sliced celery
• 1 cup halved green grapes
• 2 Tablespoons chopped parsley
  
• 1/2 cup mayonnaise
  
• 1 tablespoon lemon juice
• 1 tablesppon apple cider vinegar
• 1 1/2 teasoons mustard
• 1/2 teasoon salt
• 1/2 teaspoon pepper
• 4 cantaloupe rings (slice off the top and bottom of a cantaloupe, and divide the remainder into four rings. cut the melon rings of the rind)
• toasted sliced almonds

Directions:
In a large bowl, combine chicken, celery, grapes and parsley. In a small bowl, combine the mayo, lemon juice, cider vinegar, mustard, salt & pepper; mix well.Pour over chicken mixture and toss.

To serve, place 1 cup chicken salad on each cantaloupe ring, sprinkle with almonds. My kids like when I make crescent rolls with this meal.

Company favorite - Tangy Pot Roast

The first time someone comes to dinner at my house, this is usually what they'll be served. I'm not a very good housekeeper, and this recipe lets me get the food ready first, so I can clean house right up until the doorbell rings. Shh, don't tell!

Tangy Pot Roast
Ingredients:

• 3-4 Pound Lean Beef Roast (look for the string netting - I get that kind!)
• 1 packet of powdered onion soup mix
• 1 can jellied cranberry sauce
• 4-6 small red potatoes, scrubbed

Directions:
Sprinkle the powdered onion soup mix around the bottom of the crockpot. Place the roast on top. You can leave the string on or not, it won't hurt the flavor. Spoon the jellied cranberry sauce around the sides of the roast. Cut the potatoes into halved or quarters, and place on top of the roast & cranberry sauce. Cook on High for 4 hours, or low for 6-8. I've cooked it as long as 10 hours (my normal time away from home) and the meat falls apart really easy, but it still tasted good. The cranberry sauce cooks into a delicious gravy. Sounds weird, but I promise it's really tasty!
Serve with a salad of baby greens.

Store to table in one hour - Pork Chops

Hubby’s favorite Pork Chops Dinner

Now this recipe is really simplistic. But we never ate pork chops when I was growing up, so I didn’t know how to cook them. Maybe you're in the same situation, or you just haven't thought of pork chops in a while. But they’re a cheap, lean protein, and make a quick meal!

Ingredients:

• Pork chops (thick cut is served in our house, but get whatever you like.) [4.29 for two]
• 1 packet gravy mix. (Hunter gravy, roasted pork gravy, brown gravy, it’s up to you!) [1.79]
  

Directions:
In a large skillet, drizzle a little olive oil, and brown the pork chops. You’ll probably cook the first side about 5 minutes over medium heat, and then turn. While the chops get golden brown, mix the gravy packet with about 2 cups water. (This is probably more than the packet recommends, but it will cook down.) When the second side of the pork chops are browned, pour the gravy into the skillet. Bring to a boil, then cover and turn the heat down to low. Simmer for about 20-30 minutes, depending on the thickness of your pork chops. It’s pretty hard to over-cook these, so they’re a good option when you’re waiting for a hubby to get home.

We serve almost all meats with a veggie, and a starch. For these chops, I like steamed broccoli [1.29] and a rice pilaf [1.89] (Rice-a-roni is your friend!)

[Total price is about 10.00 for the full meal, or about $5 per serving]