Chicken Sandwich

My husband asked my son if he could be good at an appointment for an hour. My son said honestly no. My husband asked him why. My son said because he couldn't go that long without food. We do feed the boy (regularly). Can you imagine having the same type of conversation with your boss? Jen, can you attend this training? No. Why not? Because they don't feed me on planes anymore. I don't think it will work. 

Near where we live, there is a drive in restaurant like they had back in the day. This restaurant makes a great chicken sandwich.I wanted to try my own attempt at making a juicy, chicken sandwich. It was juicy and a great break from hamburgers.

Chicken Sandwich
4 chicken breast
1/4 cup olive oil
1 Tbsp lemon juice
2 tsp thyme
2 tsp oregano
1 tsp rosemary
salt and pepper for taste
hamburger buns, lettuce, tomato, cheese, mayo, and other desired toppings

Directions:

1. In a sealable plastic bag, combine the olive oil, lemon juice, and the herbs.
2. Add the chicken breast and refrigerate for 30 minutes.
3. In a large skillet, heat the skillet over medium heat.
4. Add the chicken breast and cook for about 5 minutes.
5. Flip the chicken over and cook for another 5 minutes. Check the chicken is cooked through if not continue to cook the chicken until the chicken is cooked through. 
6. Remove from the skillet and allow to rest on a plate for 5 minutes before serving.

Recipe by Jen of Sweet Morris

Did you already know.....
-In 1936, the first drive in restaurant opened in California.
-Drive in restaurants were very popular in the 1950s.
-The wait staff at a drive in restaurant are called carhops.

Tostadas with Chicken and Parsley

Today's Project Pastry Queen recipe was picked by Shawnda from Confections of a Foodie Bride. The original recipe was Prosciutto Tostadas with Shrimp and Parsley. 

Well, I conferred with my husband and he said he wasn't a big fan of prosciutto but he could eat shrimp anytime. Anytime means fried at a local restaurant. The problem with shrimp is that it is not in season here and I didn't feel like it. Don't you have to be in the mood for it? I live in Maine and I usually only have lobster maybe twice a year. So, I made this recipe with chicken.

Tostadas with Chicken and Parsley
1/4 cup vegetable oil
1 lb. chicken breast, cut into chunks
2 green onions, chopped
3 cloves of garlic, minced
2 Tbsp lemon juice, freshly squeezed
1 Tbsp champagne vinegar
1/4 cup chopped Italian parsley
salt and pepper
6 flour tortillas
2 cups mixed baby greens, washed
1 red bell pepper, roasted and julienned

Directions:

1. Heat a skillet with the vegetable oil over medium heat.
2. Add one tortilla at a time and fry for 30 seconds or until golden brown. Flip and repeat on the other side. Remove the tortilla and place on a plate lined with paper towels.
3. Repeat with 4 more tortillas. The last tortilla cut into strips before frying.
4. In the same skillet used for the tortillas, lower the heat to low.
5. After a few minutes, add the chicken breast. Cook the chicken for about 3 minutes or until golden brown before repeating on the other side.
6. Add the green onions and garlic to the skillet with the chicken. Cook the chicken for about 2 minutes or until cooked all the way through.
7. Remove the skillet from the heat. 
8. Add the lemon juice, vinegar, and parsley. Season with salt and pepper.
9. On a plate, place on fried tortilla.
10. Top the tortilla with the baby greens, roasted red pepper, some of the chicken, and a few fried tortilla strips.
11. Repeat with the other 5 tortillas to feed a family of five.

Recipe adapted from The Pastry Queen cookbook. Please make sure to check out the other's members versions of this recipe.

Did you already know...
-Maine Northern shrimp season is normally from December to May.
-It is estimated the New England shrimp fishery harvested approximately 6 million pounds of shrimp before regulators ended the season in February this year.
-Northern shrimp mature as males for 2 1/2 years before becoming females a year later.

How my daughter ate her tostada-note the added ranch dressing

Broccoli and Cheese Chicken Pasta

My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.

Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.

Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk

Directions:

1.  In a large pot, boil the water according to the egg noodle package.
2. Add the broccoli with the egg noodles when the water is ready.
3. Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
4. In a large saucepan over medium heat, add the oil.
5. Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
6. Remove the chicken and set aside on a plate.
7. Add the butter with the garlic clove to the skillet.
8. Remove the garlic clove after a minute and whisk in the flour.
9. Add the salt and pepper. Stir.
10. Slowly, whisk in the chicken broth until combined.
11. Increase the heat to high and whisk until thick.
12. Reduce the heat to low and slowly stir in the cheese until melted.
13. Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
14. Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
15. Serve immediately.

Recipe adapted from Picky Palate.

Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.

The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.

Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:

1. Preheat oven to broil.
2. Slice your chicken breast in half like butterfly style.
3. Brush each side of the chicken breasts with the balsamic vinaigrette.
4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
9. Sprinkle some feta cheese on each piece of chicken.
10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.

Recipe adapted from Betty Crocker website.

Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.

Chicken Salad Roll Up

When I was growing up, I hated leftovers. I hated them. (I just wanted to make sure you knew how I really felt.) So, I think it is very strange I live in a household that like leftovers. If I make a nice meal, my husband will call on his way home to ask me if there is any left. 

The problem comes when I am trying to make two meals from one. I made this roast chicken which is popular in our household. I also planned to make chicken salad roll ups with the leftover chicken. I had to stress to everyone not to touch the leftover chicken. My husband later told me that he was glad he waited. It was hard but he was glad.

Chicken Salad Roll Up
1/2 cup mayonnaise
1/2 cup light Greek yogurt
1 Tbsp mustard
2 Tbsp lemon juice
1 tsp tarragon
3 cups cooked chicken, cubed
1 cup slivered blanched almonds
1 Granny Smith apple, cored and diced
2 stalks celery, diced
1/4 cup minced onion
salt and pepper
4 tortilla

Directions:

1. Arrange the almonds on a baking sheet in a single layer.
2. Toast the almonds for 7 or until golden brown. Set aside.
3. In a medium bowl, mix the mayonnaise, yogurt, mustard, lemon juice, tarragon.
4. Add the chicken, almonds, apple, celery, and onion to the  mayonnaise mixture.
5. Mix the ingredients until incorporated.
6. Season with salt and pepper to taste. 
7. Place 1/4 of the filling in the center of the tortilla and roll. 

Recipe adapted from The Pastry Queen.

Did you already know...
-As a celebration to the Duke Duc de Richelieu's military victory over the English, the Duke's French chef created a feast in 1756.
-For the feast, the chef was making a sauce with eggs and cream but he didn't have any cream.
-The chef substituted olive oil for the cream and named it mahonnaise.
-The word mahonnaise was misprinted in a 1841 cookbook and the name has been known since as Mayonnaise.

Impeccable day

Yesterday after I kissed my daughter, I said to her, "Have a wonderful day." Then I kissed my son good bye and I didn't want to be repetitive so I said, "Have a great day." He looked at me disappointed and asked, "I can't have a wonderful day?" 

Don't worry because I replied that I hope he has an impeccable day. When I kissed them good bye today, I told them both to have a wonderful day. They both replied impeccable day. I just wonder what type of day they will have tomorrow.

I hope you will have a wonderful, great, and impeccable day. If you make this dish, at least your supper will be great. I even had leftovers to freeze for another day. I figure if I make more of the recipes in The Pioneer Woman Cooks Cookbook then I can justify why I should buy her new cookbook. I served the chicken spaghetti with this bread which my husband request often. I just formed rolls instead and they came out wonderful.

Chicken Spaghetti
1 chicken, cup into pieces
1 lb spaghetti
1 4 oz. pimiento jar, diced and drained
1 small onion, finely diced
1/2 cup green bell pepper, finely diced
2 cans cream of mushroom soup
2 cups cheddar cheese, grated
1 tsp Lawry's season salt
1/2 tsp cayenne pepper

Directions

1. Add the chicken to a stock pot. Cover with water and bring to a boil.
2. Reduce the heat to medium and simmer the chicken until it is cooked about 25 minutes.
3. Remove the chicken from the pot and set aside to cool.
4. From the pot, remove 2 cups of broth and set aside.
5. Bring the remaining liquid in the pot to a boil and add the spaghetti. Cook until al dente.
6. Drain the spaghetti and discard the liquid from the pot.
7. Preheat oven to 350 degrees F.
8. Add the cream of mushroom soup, and about 1 1/2 cups of cheddar to the spaghetti. Toss lightly. Set aside.
9. Remove the chicken from the bones and cut up.
10. Add the chicken to the spaghetti with the season salt, black pepper, and the cayenne pepper.
11. Add the 2 cups of reserved broth to the spaghetti and toss.
12. Stir the mixture together well. Add more seasonings if desired.
13. Pour the mixture into a large baking pan and top with the remaining 1/2 cup cheddar cheese. 
14. Bake the chicken spaghetti for 35 to 45 minutes until bubbly.

Recipe adapted from The Pioneer Woman Cooks cookbook. 

Did you already know...
-In 1938, Lawry's season salt was created in Beverly Hills, CA.
- The Lawry's Prime Rib Restaurant created it to season its Prime Rib.
-It contains no MSG.

Blackened Chicken

Have you ever been to Mardi Gras? Our oldest son went last year. I figured it would be better not to ask a lot of questions. I have been to New Orleans. I stood on the corner of Bourbon Street when I was 19 years old. Mardi Gras had ended the week before so I thought it would be tame. I was surprised at the shops and what some of the shops sold. 

Isn't it funny how worldly you think you are at 19? On that day, I walked with two friends down the street gawking. Did you see that? I think my friends did not want to tarnish all of my naivety and took me over to the water. Please don't feel for me. I was the one who wanted her photo taken under the Bourbon Street sign. 

 New Orleans was a beautiful city and it was the first place I ever tried blackened chicken. So in celebration of Mardi Gras, here is blackened chicken. 

 Blackened Chicken

1 1/2 Tbsp parika
1 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp cayenne powder
1/2 tsp white pepper
1/4 tsp pepper
1 tsp oregano
1  Tbsp olive oil
3 chicken breast
cooking spray

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine all of the spices. Set aside.
3. In an oven safe skillet, heat the oil on the stove top over medium heat.
4. Add the chicken breast and cook for 2 minutes.
5. Turn the chicken over and the side facing up spray with cooking spray.
6. Sprinkle a little of the mixed spices on top of the chicken.
7. Turn the chicken over and repeat on the other side with the cooking spray and the seasoning. Cook the chicken for 2 minutes.
8. Turn the chicken over again and cover the skillet with foil or an oven proof cover.
9. Transfer the skillet to the oven.
10. Cook the chicken in the oven for about 20 to 30 minutes or until the chicken is cooked thoroughly. Time will vary depending the thickness of your chicken breast.

Recipe adapted from Cooks.com.

 Did you already know..........
-Mardi Gras means Fat Tuesday in French.
-It is the last day of the several weeks of celebration in New Orleans. 
-Mardi Gras is the day before Lent begins.

Orange Chicken

Happy Chinese New Year!

Today is the Chinese New Year. It is now the year of the Dragon. The Oriental Dragon is a symbol of good fortune. I wish you all some good fortune. 

 When we order Chinese, I normally do not order Orange Chicken. It is just too expensive to try something new unless it is at the buffet. My oldest daughter is always asking me to cook up a Chinese dish. My oldest daughter loved this dish. We served our chicken with rice.

Orange Chicken
For the marinade and sauce
3/4 cup chicken broth, low sodium
1 1/2 tsp orange zest, finely grated
3/4 cup freshly squeezed orange juice
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1/2 tsp cayenne pepper
1 1/2 lb chicken breast, cut into bite size pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the chicken coating
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 1/2 cup canola oil

Directions:

1. In a saucepan, add the chicken broth, orange zest, orange juice, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper. Whisk well.
2. Remove 3/4 cups of the mixture and add to a large zipper lock plastic bag.
3. Add the chicken pieces to the bag and remove the excess air before sealing. 
4. Refrigerate for only 30-60 minutes in the refrigerator.
5. Heat the saucepan mixture over medium-high heat. Bring to a simmer.
6. In a small bowl, whisk the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan. 
8. Continue to simmer until the sauce becomes thick and translucent about 1 minute. Remove from heat to cool.
9. Whisk the egg whites until frothy and add to a pie plate.
10. Heat the oil in a large pot or Dutch oven. Heat the oil to 350 degrees.
11. In a second pie plate, combine the cornstarch, baking soda, and cayenne pepper. 
12. Drain the chicken of the marinade and pat dry with a paper towel. 
13. Coat the chicken in the egg whites and then coat in the cornstarch mixture. Shake off any excess coating.
14. Carefully add the coated chicken to the hot oil. Work in batches so the oil isn't over crowded.
15. Turn the chicken in the hot oil.
16. Cook the chicken until golden brown or until cooked through about 5 minutes.
17. Remove the cooked chicken with a slotted spoon and transfer to a plate lined with paper towels. 
18. Make sure the oil is at 350 degrees before repeating with the remaining chicken.
19. Coat the cooked chicken pieces with the sauce.

Recipe adapted from Smells Like Home. Originally found on Cooking at Home with America's Test Kitchen Cookbook.

 Did you already know...........
-People born under the Chinese Zodiac sign of the Dragon are suppose to be warm hearted, energetic, charismatic, lucky at love, and egotistic.
-People born under the Dragon are natural born leaders.
-Some famous people born under the Dragon sign are Joan of Arc, Susan B. Anthony, Florence Nightingale, John Lennon, and Bruce Lee.

Buffalo Chicken Dip

I love hot and spicy foods. My two youngest children have no problem eating spicy foods. I call my youngest daughter spicy girl. Our two older children would rather I hold off on the hotness. It is funny to watch them try to eat a spicy dish and appear to be cool especially when their younger siblings have no problem. 

My husband loves spicy foods and request any type of dish with Buffalo chicken. My husband doesn't cook much but he will make this recipe. When I make this dish, I add a little more heat but you can always adjust the Buffalo sauce depending on how spicy you are feeling.

Buffalo Chicken Dip

8 oz. package of reduced fat cream cheese, softened

1/2 cup reduced fat ranch salad dressing

3/4 cup Frank's Redhot Buffalo Wing Sauce

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

2 cups cooked chicken, shredded

Directions:

1. Heat oven to 350 degrees.
2. Add the chicken, cream cheese, ranch, and Buffalo sauce to a deep baking dish. Mix well. 
3. Add half the cheeses and combine. 
4. Spread mixture evenly on the dish.
5. Top the dish with the remaining cheese.
6. Bake between 20 or until mixture is heated through.
7. If the cheese is not golden, place under broiler for a few minutes.
8. Serve with chips, crackers, or vegetables.

Recipe adapted from Frank's Redhot.

For work, I have been to Buffalo, NY several times. The last time my friends talking me into going to the Anchor Bar. The wings were good and I would go back!

Did you already know............
-The owner of the Anchor Bar in Buffalo, NY is credited for creating the Buffalo wings.
-On Oct. 30th, 1964, owner Teressa Bellissimo fried up some chicken wings and dipped them in a buttery, spicy hot chile sauce for her son and his college friends for a late snack.(There are several other versions on how Teressa Bellissimo created the dish but this version is from the Anchor Br website.)
-When in Buffalo, Buffalo chicken wings are called chicken wings.

Noah's Kickin' Chicken Bake

When I was pregnant with my younger children, I didn't cook a lot. I felt tired but it didn't stop me from watching a lot of food network. My husband would watch it with me without a complaint. Isn't that sweet? I guess he figured he would be making me watch football real soon.

One of the shows I would watch was Emeril. One day Emeril had a cook with your kids contest. We decided to make one of the dishes. It was really good. I have made this dish many times and the kids like it a lot. If you are going to make this, I would recommend planning ahead. This is a great recipe to use left over chicken. I plan ahead and roast my vegetables at the same time so the ingredients are ready.

Triangle style

Noah's Kickin' Chicken Bake

2 cups chicken, cooked and diced
1/2 cup red bell pepper, roasted and chopped
1 1/2 cup broccoli, cooked and chopped
2 stalks of green onions, chopped
2 cloves of garlic, minced
2 cups Mexican blend shredded cheese
1 cup light sour cream
2 tsp Emeril's Southwest Spice**
1 sheet of frozen packaged puff pastry, thawed
1 egg, beaten with 1 Tbsp milk

1. Preheat oven to 350 degrees.
2. In a bowl, mix all of the ingredients except the puff pastry.

3. Cut the puff pastry into desired shape either triangles or cirles.

For the triangles: eight triangles and arrange the triangles in a circle with the pointed end facing out. ***

4.  Spoon the chicken mixture onto the triangles leaving the points exposed. Fold the points over the chicken mixture and press points down to seal.

5. Brush tops with the egg wash mixture.

6. Bake for 25 minutes or until puff pastry is golden brown.

***For the circles: just cut eight circles a little larger than 3 oz. small ramekins that the chicken will be cooked. Spoon the chicken into the dishes and top with the puff pastry circle. Brush with the egg wash. Bake for 25 minutes or until puff pastry is golden brown. This is the easier method.

Recipe adapted from Emeril. **Recipe can be found at this website for Emeril's Southwest Spice.

Did you already know...........
-Emeril was born in Massachusetts.
-Emeril's father is French-Canadian and his mother is Portuguese.
-As a teenager, he worked at a local Portuguese bakery.
-Emeril was offered a full scholarship to the New England conservatory of Music because he was a talented percussionist. BAM!

Roasted Chicken

I like to make Thanksgiving dinner. I plan it out and I normally have the same dishes each year. I even make a schedule of when the dishes need to be cooked so they are ready about the same time. Sometimes, I will change one dish but for the most part the dishes have not changed since I was a kid. 

The thing I like about Thanksgiving the most is it is one of my son's favorite holidays. He becomes very excited about the large meal. My husband is always amazed by how much food we have. Growing up, we always had a lot of food at Thanksgiving. I will admit a lot of the dishes are vegetables.

 My favorite part of Thanksgiving is having my family and friends over. If you have never made the Thanksgiving turkey before, this recipe is the perfect practice run.

Roasted Chicken

4 to 4 1/2 lb. roasting chicken
1 onion, sliced in four pieces
1 lemon
4 carrots, roughly chopped
3 clove of garlic
4 Tbsp unsalted butter, room temperature
3 Tbsp of thyme
salt and pepper

1. Preheat oven to 400 degrees.
2. Prick the lemon on all sides with a fork.
3. Place 3 carrots and 1/2 onion on the bottom of a roasting pan. 
4. Remove the giblets and excess fat from the cavity.
5. Place the chicken on top of the vegetables in the roasting pan.
6. Place the remaining carrots, onion, garlic,and the lemon in the cavity of the chicken.
7. Slather butter over and under the skin of the chicken.
8. Season the outside to the chicken with the thyme, salt, and pepper.
9. Roast the chicken about an hour.
10. Check chicken with a thermometer inserted in thickest part of a thigh (avoiding bone) registers 190 or the breast temperature registers 180 degrees. The skin should be golden brown and crisp. The chicken juices should look clear. If not, continue cooking chicken and check every 20 minutes until the thermometer reads the correct temperature.
11. Remove the chicken from the oven and let rest about 10 minutes before serving.

Recipe adapted from Martha Stewart Living 2002 Annual Recipes Cookbook page 299.

If you think "oh this is too hard to make", it really isn't. I taught my husband to make it. He can even prepare this dish with no recipe.

I will be posting another chicken recipe tomorrow which is a great way to use up the leftover chicken.

Did you already know.....................

-Thyme was used to treat depression in the Romans time. 

-There are over 100 varieties of thyme.

-Thyme is a member of the mint family.

-Thyme is native to southern Europe and Mediterranean regions.

-1 tsp of thyme has 1 calorie.

Sausage, Bean, and Vegetable Soup

The first time I made soup it lacked a lot of flavor. It tasted like water with vegetables. I tried again and still the same results. I didn't know if I should attempt it again or just forget it. 

One day I was talking to a good friend who was a vegetarian. She made soup all the time. I told her my problem and she said that it was probably the stock I was using. What? Stock? I just was adding water.

A good soup needs to start with a stock. My friend even taught me how to make stock. It came out very good and I had a lot of it. So much, I didn't know what to do with it since I only had a small freezer. Nowadays, I just buy low sodium no MSG stock. If you are going to make soup, please learn from my mistake. Stock makes the difference.

Sausage, Bean, and Vegetable Soup

1 lb. Italian sweet sausage
1/2 cup red bell pepper, finely chopped
1 clove of garlic, minced
1 medium onion, finely chopped
 2 medium zucchini, thinly sliced
 1 (15.5 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz.) can no salt added diced tomatoes
1 (14.5 oz) can fire roasted tomatoes
1 (32 oz) container of Chicken Stock

1. Heat a large saucepan over medium heat.
2. Add the sausage and cook for about 5 minutes or until browned.
3. Remove sausage and set aside on a plate.
4. Add the red pepper, garlic, and onion. Cook for about 3 minutes.
5. Add the zucchini and stir. Cook for about 3 minutes. 
6. Stir in the beans and cook 1 minute.
7. Add the cans of tomatoes and the sausage to the saucepan. Stir well.
8. Add the stock and stir. Bring the soup to a boil.
9. After the soup starts to boil, reduce heat and cover.
10. Let soup simmer for about 15 minutes.

Recipe adapted from Fast and Healthy Magazine Jan/Feb 1997.

(Yes, I have kept it that long.)

Even better in a Princess bowl!

Did you already know.................
-Chicken stock is made with vegetables, herbs, and meaty chicken bones.
-Chicken broth is made more from the meat of the chicken than the bones.
-Broth can be served on its own while stock is a component of a dish.
-By the stock vs. broth definition, there should be no vegetable stock since it would have been made with bones in it only vegetable broth.
-Vegetable stock is available for sale.

Chicken Enchiladas

When I lived in Colorado, I would always order blue corn enchiladas. I thought the blue corn must be the reason why they are so good. (I still think it is true.) Since I couldn't find any blue corn tortillas, I settled for the flour ones.

Enchiladas are my favorite Mexican food. What is yours? My children's would be the taco. I prefer crunchy but the rest of the family prefers the soft taco. I guess (sometimes) majority rules.

Chicken Enchiladas
3/4 cup chopped roasted red bell peppers (I used the jar)
1 can (4.5 oz) chopped green chiles
1 cup light sour cream
1 1/2 cups cheddar cheese
1 tsp ground cumin
1 tsp garlic salt
1/2 tsp dried oregano
1 medium onion, chopped
1 tsp vegetable oil
3 boneless chicken breast
1 can (10 oz) enchilada sauce
6 flour tortillas

1. Preheat oven to 350 degrees.
2. Spray 13x9 inch baking dish with PAM cooking spray.
3. Chop the roasted red bell peppers.
4. In a bowl, add the peppers, chiles, 3/4 cup of sour cream, 1 cup of cheddar, cumin, garlic salt, and oregano.
5. In a medium skillet, heat the vegetable oil over medium heat.
6. Add the onion and chicken to the skillet. Cook for about 5 minutes.
7. Add the chicken and onion to the pepper mixture. Combine well.
8. Lay a tortilla flat and spread about 1 cup of the chicken mixture in the center of the tortilla.
9. Fold in the sides and roll the tortilla up.
10. Transfer the tortilla to the baking dish with the seam side down.
11. Repeat with the remaining tortillas.
12. Top the tortillas with the enchilada sauce.
13. Spread the remaining 1/2 cup of cheese on top of the rolled enchiladas.
14. Bake for 45 minutes.
15. Broil on high for 2 minutes if the cheese isn't nice and golden brown.
16. Let cool for about 5 minutes before serving.
17. Serve with sour cream, cheddar, onions, etc.

Adapted from Pillsbury Halloween October 2007 cookbook.

Did you already know..........
-Enchiladas are street vendor food in Mexico.
-Enchiladas have been around since the Mayan times.
-Enchilada means in chile.

Oh no, Mr. Bill

Cheesy Basil Stuffed Chicken

Did I surprise you that I didn't post a Halloween meal? I guess I could call this ooey gooey chicken. Ooey gooey is a technical term. We even have a child's book with the title of Ooey Gooey. In the story, a pirate loses his gold tooth when he eats his ooey gooey pirate delight. Don't worry you will not lose a tooth if you make this dish. 

Remember the previous photo of my daughter (See Princess cake). The tooth fairy has been at our house a lot lately. When my oldest daughter lost her first tooth, she informed us that her tooth fairy brings only gold dollars. Over the years, the tooth fairy continues to bring gold dollars. My youngest daughter receives the Sacagawea gold coin dollars and my son receives the Presidential gold dollars so they would know which dollar belongs to which child.

It is very good. The chicken came out very moist and I could cut it with a fork. I served the dish with rice. 

Cheesy Basil Stuffed Chicken with roasted tomatoes and broccoli
1 cup mozzarella cheese, shredded
3 Tbsp fresh basil, chopped/torn
2 Tbsp milk (I used skim)
1/2 lemon
Salt and pepper
4 boneless, skinless chicken breasts
1/4 cup mayonnaise
1 cup plain bread crumbs
1 clove garlic, minced
2 Tbsp olive oil
1 pint cherry tomatoes
2 stalks of broccoli, roughly broken apart

Directions
1. Preheat oven to 425 degrees.
2. Spray a 9 x13 baking dish with a nonstick spray.
3. In a bowl, combine the cheese, 1 Tbsp basil, milk, salt, and pepper.
4. Squeeze the 1/2 lemon into the bowl mixture and mix. Set aside.
5. In another bowl, mix the bread crumbs with the garlic, olive oil, and 1Tbsp basil. Set aside.
6. Hold your chicken and slice down the side of it but stop about an inch from the other side.
7. Open up the chicken breast and fill with the cheese mixture.
8. Hold the chicken back together and secure with toothpicks. I used two per a chicken.
9. Place chicken breast in the baking dish.
10. Spread mayonnaise evenly over the top of each chicken.
11. Top the mayonnaise with the bread crumb mixture. Press lightly to adhere.
12. In another baking dish, toss tomatoes with some olive oil. Salt and pepper.
13. Tranfer the tomatoes around the chicken in the other baking dish.
      (Trying to save dirty dishes.)
14. In the now empty baking dish, place the broccoli.
15. Toss the broccoli with olive oil, salt, and pepper.
16. Place both the broccoli and chicken dishes in the oven. **See below note**
17. Bake for 15 minutes.
18. Place foil loosely over the chicken to prevent the bread crumbs from burning.
19. Cook for 10 more minutes or until chicken is cooked through.

**Now, prepare rice as directed on the stove top so it will finish at the same time as the chicken. Enjoy!
Recipe adapted from Let's Dish

Did you already know.................
-Sacagawea was from the Shoshone Indian tribe.
-In 1804, Sacagawea at age fifteen and six months pregnant when she assisted Lewis and Clark on their expedition west.
-Sacagawea's husband accompanied them during the expedition.
-Her son, Jean Baptiste, was born during the expedition.
-Lewis and Clark's expedition took a little over two years.

 Today, you can fly across the U.S. in six hours or drive in about six days.