Great Recipe Finds

Today’s Theme as I am checking my emails seems to be all about either Chicken or Bacon.

Starting with one of my favorites http://www.chow.com/ the specialty today was

8 Ways to Cook Chicken and Rice

 

One-dish meals ofchicken and ricesimmered with aromatics, spices, and vegetables pop up all over the world, in many different cuisines. Here are eight versions Chowhounds love:

1. Lidia Bastianich’sriso alla pitocca (traditional chicken and rice) is a specialty of Italy’s Lombardy region made with short-grain Arborio rice. –chowser

2. Crushed cardamom pods, cinnamon, and an assortment of toasted nuts give Nigella Lawson’s “lovely and very easy” saffron-scented chicken pilaf a Middle Eastern flavor. –helen_m

3. West African jollof rice is a “fantastic” jambalaya-like dish seasoned with aromatic spices. –Monch

4. The Malaysian staple Hainanese chicken rice is three dishes in one, served side by side: poached chicken with a dipping sauce; rice cooked in the poaching liquid; and poaching liquid served as soup (a squeeze of fresh lime juice really brightens it up!). –sarinaL

5. Daisy Martinez’s arroz con pollo is made with achiote oil and a sofrito of aromatic vegetables, peppers, and herbs, and finished with olives and pimientos. –sparky403

6. This simpler arroz con pollo from America’s Test Kitchen is also “fantastic.” –Davwud

7. Plenty of ancho chile powder spices Rick Bayless’s red chile chicken and rice with black beans. –juliejulez

8. With flavor from tomatoes, onions, and smoky chiles, this spicy chipotle chicken and rice is “really good.” –juliejulez

Discuss: Chicken and Rice recipes?

Photo of CHOW’s Chicken and Smoked Andouille Jambalaya by Chris Rochelle / CHOW.com

So the next spot that I visited was  http://www.recipe4living.com

Winner, Winner, Chicken Dinner: 10 Chicken Favorites

 

 2-Step Savory Chicken: This is so simple prepared on top of your stove; in just two easy steps, this recipe shows cooking made simply delicious!

Chicken ‘N Dumplings: The dumplings in this recipe are easily made with refrigerated biscuits.

Pineapple Chicken: This rice and chicken dish is sweet and yummy! It looks great and is very colorful and easy to make.

Easy Chicken Pot Pie: Love the comforting taste of chicken pot pie but don’t want the hassle? Try this recipe for pot pie in a snap!

Chicken and Cheese Casserole: One of our most popular recipes!

Sour Cream Chicken: Slow-cooked chicken is moist and deliciously flavorful.

Crockpot Chicken Stuffing Casserole: Everything you would want in a meal, including healthful broccoli prepared for you in the crockpot.

Chicken and Potatoes: This chicken and potatoes recipe is a one-pan meal everyone enjoys. Just bake, and serve with rice and you’ve got a meal! This is a special budget recipe with approximate prices listed.

Quick & Easy Baked Chicken Soup Casserole: For a whole meal, you can put this mixture on sandwiches. It is complemented well by potato salad or salad, too.

Chicken Enchiladas Crockpot: When you want Mexican for  dinner without all the work, this is a great short-cut with the same end results!

Where is the Bacon you ask lol…

http://allrecipes.com

Bacon Wrapped Delights

Ingredients

Original recipe makes 24 pieces

12 spears white asparagus
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
4 ounces enoki mushrooms
24 slices bacon

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
3. Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
4. Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
5. To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.

So now you don’t have to ask the age long question of “Where’s the bacon”.

 

Happy Cooking Everyone
Tammye Honey

Dinner In A Hurry

When I found out that I was going to have hungry grandchildren to visit yesterday I wanted to make something quick and easy so that I could sit and visit while it cooked.  Due to a time crunch on the visit as the boys had to return home to get ready for school for today it had to be a quick meal.  Their mom had said that she could pick up a pizza on the way.

Homemade and nutritious for me always wins hands down.  I said I had already started to just come and visit.

I took chicken thighs and placed them in my roaster pan where I poured Wishbone Lite Italian Dressing on them enough to well coat them.  I covered with foil and placed them in the oven at 350 F.

I then proceeded to peel potatoes.  Both yellow butter and Red potatoes since I did not have enough of the yellow butter ones.  I placed them in a pan of water cubed with a hint of sea salt and let them boil with the cover slightly ajar.

I then took one container of Vanilla Yogurt, a container of Sour Cream, several varieties of fruit that I had (Mine were canned although frozen do work well) and 1/4 cup of marshmallows  I mixed them together in the bowl and let them sit in the fridge.

I was able to sit and visit, only being interrupted by my timer every fifteen minutes to turn the chicken.

The potatoes were finished and we added one stick of butter and one container of sour cream to whip them with the beater..

The thighs were done and we ate.  The meat fell easily from the bone and was very tender.  To have the boys comment how good the chicken was felt good.

They were surprised when I said that I had dessert.  First response was “What is that?”  I handed each a fork to stick in the mixture to taste.

Each had a big bowl of it and the last one finished the bowl.  I had a bag of coconut on the side to sprinkle on the top if the wanted it.  (I do not care for coconut so it always is a side option for me.)

A side salad was the other option which was offered.  Simple cherry tomatoes and romaine lettuce with a choice of dressings.

Complete meal that was quick and easy with no measuring and I was able to spend time with my guests.

Thank you for reading.

Tammye Honey

What is in the Fridge Today?

As I walk to my fridge and look I am faced as many women with the task of being inventive and still staying on budget.

So far my ingredients include

Perhaps some chicken or beef…have not decided yet but this is my starting block for dinner.  Since it is not grocery day I have to work with what I have in the house.  I do not feel like soup so a type of empanada it is.

Hubby was no help when I asked him what he wanted and he said whatever I am having.

As I am going through our mini freezer, what do I stumble upon but a ready made meal.

I will have to take an allergy pill but with coupons I paid next to nothing for this and the chicken was on sale too.

Contessa makes a great line of quick meals for two. Or for one with leftovers for next day. Look for coupons as they are always available too.  I add meat to mine as hubby likes lots of meat.

Perdue is now feeding their chickens without chemicals and organic.  They are not abusive so I try to stay clear of off brands that might be a deal but not good.

Thank goodness for coupons and being able to use them…

I guess the left over chicken will be the empanadas of tomorrow… and dinner is made for tonight…so I can clean today.  Yeah! I need to read the 12 secrets to planning meals why don’t you peek at it too?  Tell her I sent you please…Thank you.

One of my readers http://stuphblog.wordpress.com has asked what is an empanada so here I am adding an explanation of one of the easiest meals to make for a quick dinner.

You start with an shell…

I love this brand as it is made with flour base that does not have bromine and no Corn…

I add my hubby’s favorite cheese

Medium Heat on the stove for the frying pan or griller

I spray the pan with Pam to not have a greasy empanada

I cut my chicken into strips and brown them on both sides or brown hamburger or stew beef or turkey burger….

Here is where it gets fun….

You can add…Onions

Diced up and brown in the meat while it is cooking

Green peppers or hot peppers if you so choose

Spinach if you want to be healthy

Then set aside after cooked and partially cooled.

In a clean pan that has been sprayed with the Pam cooking spray

Add your tortilla shell then on half of the shell add your meat mixture.  Around the edges I sprinkle my favorite cheese as well as across the top.

Then fold over the other half so that it seals with the cheese. Press down with your spatula.  Brown on both sides then serve with

This is to dip your empanada in

Enjoy

Tammye Honey

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Guest Blogger on The Ranting Chef

So happy to be a guest blogger here today…check out this great Chef daily for some really great recipes… The Ranting Chef…Thank You for this opportunity to be a Guest Blogger on Your Site…

The Ranting Chef

Vagabond Chicken

5 Chicken Thighs

2 Red Delicious Apples (Cored, Peeled and Chopped)

1/4 cup of Shredded Sharp Cheddar Cheese (Kraft Foods)

1/4 cup of Feta Cheese (Athenos)

1/4 Cup of Mediterranean Herb Cheese (Cracker Barrel)

4 cups of homemade bread cubes

2 tbsp butter

1/2 cup of dry white wine (Beechaven is a local winery)

1/2 cup vegetable (or Chicken) Stock

1 tbsp water

1 1/2 tsp potato starch (or rice starch)

My sauce:  1/2 cup dry white wine, 1/2 cup vegetable broth, 1 cup apple sauce (unsweetened) with a generous addition of cinnamon, nutmeg, salt, white pepper, vanilla and honey to taste.  I added the Potato Starch to thicken.

1. Combine apple, cheese, and bread crumbs. Set aside.

2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Hope you do not mind the modifications, the taste was great and even hubby liked it all…

Hope you enjoy both his blog site and my recipe….See his original version of this recipe also as mine has been modified due to corn allergies.

Have a delicious day….

Tammye Honey

Rantings of an Amateur Chef

Very few recipes are meant to be static. They are best as they evolve and every different chefs put their own special take on them. I am really happy that today’s guest blogger, Tammye from tammyehoney, has taken a recent recipe that I posted and made it her own. Check out Tammye’s version and check out her site tammyehoney…

My husband is a retired Warrant Officer from the Army.  We were married on 9/9/2009 without realizing the date… We live in a small rural community called Woodlawn, TN which is just outside of Clarksville, TN and Ft. Campbell, KY.  We have a quaint ranch home with a few acres of land that is just enough to keep our two dogs and two cats happy.  (Also our lawn care people who are locals).  We have a fixed income since he has the pension and I am disabled.  Cooking is something…

View original post 504 more words

Chicken Thighs with Spinach in White Wine

This is what I ended up making in exchange for what I started out with thanks to a few reblog ideas …

Yes I showed you the end before the beginning lol…

I also did make the bowties and cherry tomatoes in olive oil and chicken broth with a few spices and garlic then a bit of sprinkled cheese on top as garnish…

Now to begin:

Cherry Tomatoes

I walk outside and pick mine…

I did add a few other tomatoes from our other flower pots only because they were ready

As you can tell the weather here has done a number on this poor baby but it is still bearing…

Italian Parsley a few pinches in the chicken…

Italian Basil just a hint with the bowties and cherry tomatoes…

I use a smaller jar near cooking area and just transfer when empty… this went into both pans to start

So did this and yes I am lazy…This is actually more economical…

I added the chicken thighs that were boneless and I had tried to cut a pocket they are just too small…

Added my bag of spinach

Added just enough chicken broth to start a nice steam and covered partially to allow spinach to steam over the chicken thighs…

Added just a hint of white wine after the spinach was steamed to keep the chicken from drying …I go by smell…then added a bit more of chicken broth to mixture about a total of 1/4 box.

1/4 of box was added to the cherry tomatoes in the pot beside the frying pan

Sprinkled in the bowties to accommodate the amount of tomatoes and readjusted the liquid with tomato bisque soup since I did not have tomato paste.

Then stirred and partially covered allowing both dishes to just simmer till we were ready to eat.

Sprinkle cheese is optional…

And Again here it is…..Voila!!!! Sooooo Tasty…. Sooooo Stuffed….

Enjoy…

Tammye Honey

Crabmeat Bisque Made Easy of course…

Old Bay Seasoning (Photo credit: Wikipedia)

When I make a recipe I always try to make it as simple as I can with as few steps as possible.

Since I have to share it on YouTube so that a few of my friends in Upstate New York who used to be non-cooks can continue their cooking lessons and impress their new hubby’s with their great cooking it makes it necessary to add the listed recipe and video.

I try to either use ingredients that you normally have on hand or offer items that can be traded out for a substitute and will suggest on the spot what you can do.

I can totally see them panicking when they are making it that they do not have heavy cream or something in the list of ingredients and my phone is ringing lol…

So here we go world… 🙂

Crab Meat Bisque

4  (More lol) Servings

Crab Meat Bisque

3 tbsp butter (margarine)

4tbsp rice flour (reg flour is fine)

1/4 tsp Kosher salt (To taste)

1/2 cup diced celery

1/4 cup minced onion

1/8 tsp white pepper

1/4 tsp thyme

1/4 tsp Old Bay Seasoning

1/2 tsp paprika (I am fortunate to have paprika paste from Hungary)

1 cup seafood stock (Chicken or Vegetable is fine) (I used Chicken and 1 box or 32 oz)

1/2 cup milk (I omitted)

1/2 cup half & half (I used 1 pint)

1 1/2 cup heavy cream (I used 1 pint)

2 cups real crab meat (Imitation really is different taste and mushier) (Shrimp or Lobster could be substituted)

(As an option potatoes could be added)

Melt butter in a sprayed pot over medium heat.  Stir in the onion, celery and spices, to saute the veggies but not brown.  Slowly add flour stirring to make sure lumps do not form.  Gradually add stock then other liquids.  Reduce heat to simmer and cook for about 15 minutes to allow to thicken.  Add crab meat and simmer for about 5 additional minutes prior to serving.  Serve hot.

This recipe is for 4 servings so just double if you have a larger family… I made larger with intention of freezing half then had company lol…

I would have added red or butter potatoes diced if I had not been serving the Spinach Basil Pasta Salad with this dish.

Hope you enjoy and please feel free to view the video if necessary so you can start and stop at any time as you feel necessary.  Leave a comment after you make for any changes you would make to the recipe please.

PS watch the lid as my hubby came in and turned stove up a bit to make it cook a little faster and placed lid down so that it was not partially ajar.  Luckily I heard it click and went out to correct it.  He had tasted it early and was suddenly anxious to eat…had I known that I would have steamed the carrots prior to adding we usually do not eat for another few hours from now lol…thought it would be fine…now I have to watch to be sure it does not scorch… 🙂

He is supposed to be working lol

Thank you as always for viewing and commenting…

Here is the video location in a pop out window so it does not interfere with the recipe for you

http://www.youtube.com/watch?v=FHVH3ZVBXFo

Also check out my new friend’s recipe from here on Word Press Pimlco for another variation on this great recipe…follow their kitchen also…

Potted Crab (Our Best Ever)

***** I find myself now having to make this for hubby every week and his birthday dinner this was also requested as his meal of choice this year…

Tammye Honey

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Lemon Chicken Piccata

Chicken Piccata made easy

 

 

3 Large Boneless Chicken Breasts (Wrap in plastic and pound to about 1/4 to 1/2 inch thickness to speed cooking.

flour on a plate with mixture of italian breadcrumbs if preferred (which I did) about 1/2 cup should do

salt and white pepper to taste

minced garlic or a clove of minced garlic…(I used the one in jar with olive oil so I did not have to use additional oil)

2 tbsp minced Italian Parsley

1/4 cup of fresh lemon juice (I only had concentrate and it worked fine)

1/2 thinly sliced lemon (I did not have and came out fine)

2 tbsp of oil in frying pan

1 cup of chicken broth (some people also use white wine)

4 tbsp butter

Bread chicken adding salt and pepper just before breading on both sides Shake off excess flour and place in frying pan to golden each side for about 3-5 minutes depending on thickness.  When finished drain excess oil leaving just a slight bit in pan. Cook minced garlic about 20 seconds then pour in chicken broth and lemon slices and bring to a boil. Let cook, stirring occasionally until broth reduces to about 2/3rds cup, about 5-8 minutes.  Add the lemon juice.    Simmer till sauce is reduced and slightly thickened.  Since I used lemon concentrate I had no problem as I added to taste if bitter add a slight bit of sugar.  I also added a slight bit of potato starch to help with thickening as hubby was getting really hungry.  Drop butter into pan and swirl to incorporate into mixture by tipping pan slightly on side.  Add the parsley and add the chicken allow to simmer then serve hot.

I made Garlic Roasted Potatoes to serve with this dish that I made in the Smart Steamer by Tupperware so that they cooked in the microwave while this was cooking…two pan clean up with one plate…simple and easy with leftovers too…

Hope you enjoy…sorry no video…will add next time I make this dish.