Tuesday, September 29, 2009

Apple-Stuffed Chicken

1 Empire, Fuji or Braeburn apple, cored and finely diced
1/2 cup shredded reduced-fat Cheddar
2 Tbsp seasoned dried bread crumbs
1 1/2 tsp chopped fresh thyme, plus 3 large sprigs
1 Tbsp lemon juice
1/2 tsp each salt and freshly ground pepper, mixed
4 skinless, boneless chicken-breast halves (6 oz each)
1/4 cup all-purpose flour, for dredging
2 tsp canola oil
3/4 cup apple cider
1/2 cup chicken broth
2 tsp Dijon mustard
1. You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep, horizontal pocket (do not pierce top, bottom or far side of breast).
2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes or until chicken is cooked through and stuffing registers 165?F on an instant-read thermometer.
4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

Monday, September 28, 2009

Baked Potato Pockets With Chili

2 large baked potatoes
2 cups chili, leftovers or canned chili
1 cup cheddar cheese, grated
1Warm the chili.
2Grate the cheese.
3Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.
4Top with chili and sprinkle with cheese.

Tuesday, September 22, 2009

chicken noodle soup

1 (10 1/2 ounce) can condensed chicken noodle soup
1 cup vegetable, cooked, drained
1 (10 1/2 ounce) can water
1 (5 1/2 ounce) can chicken, cut up
1Combine all ingredients in a saucepan and bring to a boil.
2Simmer 5 to 7 minutes over low heat.
3CHICKEN NOODLE SOUP 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles
4In large saucepan combine all ingredients except noodles. Simmer, covered, 30 minutes.
5Remove chicken and cut off bones and cut into small pieces.
6Add to soup.
7Stir in noodles.
8Simmer, covered, 15 minutes.

Chicken Fajitas

1 tablespoon oil
4 boneless skinless chicken breasts, sliced into long thin strips
1 Spanish onion, sliced in rings
1 green pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
1 dash salt
1 dash pepper
1 tablespoon lemon juice, fresh or bottled
8-10 flour tortillas (7 inch) Directions
1Heat oil in frying pan.
2Add chicken.
3Stir-fry until cooked.
4Turn into bowl.
5To same frying pan, add onion, green and red peppers and more oil if needed.
6Saute until browned.
7Spread on warm platter.
8Return chicken to pan to heat.
9Sprinkle with salt and pepper.
10Drizzle with lemon juice.
11Heat quickly.
12Place over onion mixture.
13To prepare for eating, lay 1 tortilla on plate.
14Place some onion/pepper mixture down centre, then a few chicken strips on top.
15Garnish with cheese, sour cream, or salsa or guacamole.
17Fold up and hold one end while you bite from the other end.
1 cup grated medium cheddar or sharp cheddar cheese

Monday, September 14, 2009

Breakfast Sausage Casserole

1 (16 ounce) package pork sausage

1/2 onion cut

1/2 pepper cut

6 eggs

package of hashbrowns

Preheat oven to 350

Spray the casserole dish with Pam, and layer the bottome with the hashbrowns, let them sit

while waiting for the hashbrowns to thaw brown the package of sausage, and then layer it on top of the hashbrowns, add the onions and peppers, and top with eggs (uncooked)

cook for about 30 min or untell eggs are done (scrambled)

Thursday, September 10, 2009

Navajo Tacos

1 loaf frozen white bread dough, thawed
1 envelope taco seasoning
1 can refried beans

Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Directions: Allow dough to rise. Meanwhile, for filling, cook beef in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning Simmer 15-20 minutes ; set aside. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin). Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings.

I will also take the dough and roll them flat before cooking

Wednesday, September 2, 2009

Mexican Mac and Cheese With Chicken

2 boneless skinless chicken breasts
1 lb pasta shells
1 tablespoon butter
2 tablespoons garlic, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup vidalia onion, chopped
1 teaspoon adobo seasoning
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1 teaspoon parsley
2 cups Mexican blend cheese (cheddar and monteray jack)
1Preheat the oven to 400ºF.
2Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
3In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
4Add chicken to pan.
5Stir in the adobo powder, flour, chili powder and cumin.
6Stir and cook until chicken is browned.
7Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
8Stir in all of the cheese until melted.
9Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly