Tuesday, August 25, 2009

Chicken and Waffles

(but not together, unfortunately)

We made this cayenne rubbed chicken with avocado salsa last night and both loved it. It's really pretty too..lots of nice color in one dish. With a few colorful sides it could be a meal for company pretty easily.

Then, this morning, I made these whole wheat waffles. They really are whole wheat too, you don't have to do the half whole wheat/half AP flour thing, so they're decently healthy and full of fiber. They turned out really well and my white bread husband who resents my need to have everything be brown and wheat said, "they could be better but they're pretty good." Which is rather high praise for wheat anything coming from him. We had them with strawberries and vanilla yogurt on top. So good!

I got both recipes from Janssen.

Saturday, August 15, 2009

Lemon Cream Pasta with Chicken

Thanks again mykitchencafe.blogspot.com

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

*I think your waistline might be happier if you use half and half instead of cream, but I didn't this time and it was so delicious! Very awesomely paired with the lemon garlic chicken I just posted.

Lemon and Garlic Grilled Chicken

Thanks Allison for introducing us to mykitchencafe.blogspot.com, I love it!

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

*I cubed my chicken and let it marinate for 6 hours, also since I had cubed it, I grilled it in a pan rather than on the grill. Then I used it in the lemony pasta recipe that I shall post momentarily. I loved the chicken and I made lots of extra so I can use it in some other stuff!

Wednesday, August 5, 2009

yummy Tomato chicken and rice

I don't know what this is really called, but I am not that good with coming up with names, so call it whatever you want- either way I love it, it is simple, easy and very tasty.

1 can V8 juice
1 can tomato soup
3\4 cup Italian dressing
1 tsp chili powder (or more)
salt and pepper to taste
mushrooms (optional)
2 large chicken breasts

Throw it all in the crockpot and cook for 4-6 hours. shred chicken. serve over cooked rice.