Lighter Spicy & Creamy Chicken Enchiladas

Wow has it been awhile!  Its also been 12 pounds, 3 inches off my waist, 2 inches off my thighs and 1 inches off my arms ago!  YAY to healthier eating and exercising!  I thought I would start posting again....this time using some lighter fare for those of you who are battling the bulge like me!

One thing I thought about diet food - it was generally pretty yucky.  Reduced fat or low fat can be bland, rice noodles can get gloopy (it's a word - promise!) and skim milk is just like drinking badly flavored water.  I am NOT a diet foodie.  However, if you disguise diet food with spicy ingredients - it's winner.  I am not a fan of reduced fat cheese.  I think it had less flavor BUT in this format, it works really well, especially since cheese isn't the main flavor.  It's subtlety is nice and lends to the creamy, cheesy texture you're after.

I wouldn't dare call this diet food - as it does use a canned soup mix but it is LIGHTER than what I would normally make and I used reduced fat sour cream (you could even use Greek yogurt here instead), brown rice, white breast meat, low carb whole grain tortilla shells and reduced fat cheeses.  This in itself has been the mainstay of my diet - changing up what I can, when I can.  Making better choices where I can without sacrificing taste or texture.  Let's face it - if you can't bear to eat lighter foods because of the way they taste, you're going to turn to bad things to eat instead.

I hope you enjoy these ..we have them about once a week now.  They're amazingly good, cheesy, creamy, spicy and lighter than normal.  Perfect on all accounts.

Chicken Croquettes - a diner classic!

In our hometown was a very small diner, known for its counter where everyone would sit and watch their food being prepared on an ages old flat griddle.  My grandpa used to take me there nearly every weekend as a child and I fondly remember stacks upon stacks of flapjacks and never-ending plates of bacon.  The people who owned the diner happened to live next door to my grandparents and I remember quite well the smell of baking pies and cakes wafting over into the yard from their kitchen, cooling for tomorrow's dessert menu at the diner.  While I can't say they ever had chicken croquettes there, it certainly IS in the spirit of the Taylors who owned that diner and every time I make these, I think of them and how awe inspiring their food was.  Simple, tasty and made with someone's hands JUST for you.  Nothing was pre-packaged or nuked.  It was made right then and there for you. 

Country Classic - Creamed Chicken over Buttermilk Biscuits

This is a big post - bear with the length.  

My grandma was an *amazing* country cook.  For eons, every Sunday, we'd all pile into her sunflower yellow little mobile home's kitchen/dining room and after she'd get back from church, lunch was served.  We're not talking like a nice little old brunch either...we're talkin' the full fixin's.  Turkey, green beans w/ ham, dumplings, homemade rolls, pies of all sorts - the list could go on and on.  That woman lived to feed her kids and grandkids!  There was no such thing as a small portion and if you left the table hungry, it was your own fault for not going back for thirds or fourths.  Such was Sundays at my grandma's house.  She raised 4 very big boys and the woman lived in the kitchen.  She was phenomenal to watch too.  Every recipe was in her head and heart - there was never a recipe book in sight.  She made so many amazing meals and while holidays were her shining moments that will forever live on in everyone's minds in the family, I liked when she did smaller meals, like when I'd stop by unannounced just to visit and she'd make dinner for just us.  One of those meals was a creamed chicken over biscuits that just made my mouth water.  Tender pulled chicken in a creamy gravy over hot, buttered homemade biscuits.  There was, and likely will never be, any that compare to hers but I've kinda come to a happy place where I like mine fairly much as I did hers.  Makes me think of her...alot.

Pollo Dorato - Momma's Golden Chicken

About a month ago, I purchased a cookbook called Momma, Me & You off Amazon.  I had seen a tutorial of how to make a red sauce and she mentioned this book and so I popped over to Amazon to check it out.  I have many cookbooks, but one I was missing was an authentic Italian cookbook.  This cookbook sounded amazing from the get go and I was antsy pantsy checking my mailbox every single day to get my copy.

I *love love love* this cookbook.  Firstly, its spiral bound allowing it to lie flat.  Secondly, it has beautiful pictures that just make you want to eat the page.  Finally, every recipe is authentic as can be.  Turns out Momma was a true blue Italian who ran a famous restaurant at a resort town where many celebrities dined on her fabulous dishes.  After trying my first recipe from her cookbook, I can understand what made her so popular in Hollywood's hay day.

I made Pollo Dorato, or Golden Chicken, as it is known.  And while on appearance it may seem like just your average piece of breaded chicken, ala chicken parmesan, its so much more than average or normal.  The chicken breasts are cut into cutlets and pounded thin before marinating in a delicious cheese, herb and cream marinade for a short time before double breading and a light fry.  They are then BAKED in a delicious blend of chicken stock and butter that soaks in and adds a whole new dimension of light, yummy flavor layers.  OH MY GOSH....the flavors are out of this world extraordinary.  The chicken is insanely juicy and moist to boot.  Served with a side of pasta, this was the absolute best Italian meal I've had in a long, long time.  I can't wait to make more from this cookbook...Momma was a brilliant kitchen angel!

As a side note, my hubby ended up taking a cutlet that was leftover, a bit of tomato sauce and some provolone cheese and made a sammie for work.  I hear its even better the second day!

POLLO DORATO

From Momma, Me & You

4 boneless chicken breasts
3 eggs
1/4 cup half and half
2 cloves garlic, minced ne
1 tablespoon fresh parsley, chopped ne
1/4 cup Romano cheese, grated
1/4 cup Sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup flour

1 ½ cups plain breadcrumbs
1/4 cup olive oil
1/2 cup chicken broth
2 tablespoons unsalted butter

Wash, pat dry and cut each chicken breast into 3 slices. Gently pound each piece to ¼ inch thick.

In a medium bowl, beat the eggs, cream, cheese, garlic, parsley, sherry wine, pepper and salt.
Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. (I put mine in the fridge to marinate.)
 
Remove chicken and discard egg mixture. Prepare three shallow dishes or pie pans. Place flour in the first, the remaining egg mixture in the second and the breadcrumbs in the third. Dredge chicken pieces in fl our then dip into egg mixture and then coat with breadcrumbs.

In a large frying pan on medium high heat, fry chicken in olive oil until golden brown on both
sides, about 2-3 minutes. Place the chicken in a baking or casserole dish. Pour broth over chicken and dot with pieces of butter. Cover and cook for about 15 minutes at 350 degrees. Uncover and cook another 15 minutes.  

Serves 4. Serve with a side of pasta or salad. Yum!

RECIPE NOTE: I actually just ended up making TWO things of the marinade/egg dips instead of dividing it. I was afraid I'd not have enough left to dip them into before breading and I was right. It wasn't enough if I had used only one. So if you have monster chicken breasts like I did, make TWO of the marinades and save yourself some headache.

Chicken Alfredo Pizza

As promised to Siggy, I'm posting my chicken alfredo pizza recipe.  This pizza is insanely good.  Its fattening, its cheesy, its gooey and everything else that's bad for your thighs but it tastes oooh so wonderful going down.  Rich, creamy, garlicky, decadent and deliciously satisfying.  Definitely a date night food in our house...we do some white wine or Stella beer and pop in a movie.  Yummy!

While it looks daunting at first being a 3 part recipe, you certainly could take some short cuts and use rotisserie chicken, those pre-cooked chicken chunks from Oscar Mayer or use your own leftover cooked chicken.  You could also opt for jarred alfredo if you like that...but homemade alfredo is so simple to make using a few measly ingredients.  If you can melt butter, you can make alfredo sauce. 

This pizza here was made using freshly grated whole milk mozzarella, provolone, and Parm-Reggiano.  I did everything else from scratch using Siggy's garlic breadstick crust, my alfredo sauce and pan fried herbed chicken breasts. I'll break it down for you in sections.   How I do it is this:  I cook my chicken and then set it aside.  I mix the breadstick dough and while its raising, I make my alfredo sauce and grate my cheeses.  By the time the dough is risen, the chicken is cooled for cutting and from there, its just a matter of putting it all together.  Takes less than an hour and is WAAAY better than any delivery pizza.  Give it a whirl! 

Chicken Alfredo Pizza
makes a 16 x 14 inch pan - 8 big pieces

Herbed Chicken 
3 boneless skinless chicken breast cutlets (or 4 if you like alot of chicken)
Italian seasoning
salt/pepper
Olive oil

Heat 2 tablespoons of olive oil over medium high heat.  Sprinkle chicken cutlets Italian seasoning, salt and pepper on both sides.  Add to pan and fry till golden brown, about 8 minutes each side.  Remove from pan and allow to cool.  When cooled enough to handle, chunk into mini bite sized pieces.


Garlic Alfredo Sauce
1 pint of heavy cream
1 stick of unsalted butter
1 cup of Parmesan cheese (Parmesan Reggiano is my fav)
2 tsp minced garlic
salt/pepper to taste

Add heavy cream to a skillet and heat over low-medium heat until warmed.  Add butter to the cream and whisk to melt the butter and incorporate.  Add parmesan cheese slowly a little bit at a time and whisk well till all the cheese is melted.  Add the garlic and salt/pepper to taste.  (I like to go a bit heavy on pepper for this alfredo when its going on a pizza versus pasta.)  Do not boil this sauce at any point.  Low and slow...keep stirring to make sure the cheese is thoroughly melted.  When it is melted, turn heat to warm/low and stirring from time to time until ready to use.


Siggy's Breadstick Pizza Dough
1-½ cups warm water
1 TBSP instant (rapid rise) yeast from a jar
2 TBSP sugar
3-½ cups all purpose flour
½ tsp salt
2-4 TBSP Extra Virgin Olive Oil
McCormick's Garlic Bread Sprinkle

Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.

Heat oven to 375 degrees. Spray the bottom of a 16"x14" cookie sheet with non-stick cooking spray.  Place the whole ball of dough on baking sheet, and with floured hands, stretch and press into shape then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered.  Cover loosely with plastic wrap and let rise for 30 minutes.

Remove plastic wrap, sprinkle garlic bread seasoning over top of olive oil.  Add LOTS (we use it all actually but feel free to do as much as you like) of alfredo sauce and the chicken chunks.  Cover with lots of mozzarella and provolone and a sprinkling of parmesan cheese.  Place in preheated oven and allow to bake for 25-30 minutes until cheesy is bubbly and browned slightly.  Allow to cool for a few minutes before cutting. 

Coming this week:  beef stroganoff, honey garlic pork chops, an Italian golden chicken and who knows what else.  I cut my finger pretty good the other day using my new paring knife...so I'm sorta crippled right now.  Going pretty light on cooking this week.  lol

Rice Krispie Chicken ~ Retro Throwback!

I know this has been around forever but when my friend Siggy Spice and my very own hubby hadn't heard of Rice Krispie chicken, I knew I had to make it and blog about it because maybe lots of other people were missing out on one of my perennial childhood favorites.  My mom used to make this ALL the frikkin' time with corn, mashed potatoes and gravy and biscuits...usually on a Sunday too.  What kid could resist a meal made out of Rice Krispies?!  You say the words and their little ears just perk up!  Mom's version was okay (although kinda bland now in retrospect) but I always loved that it had a bit of "crunchy pop" to it when you bit into it.  There's really nothing overly special about it or hard to do but I'm telling ya - it produces one juicy, tender, delicious chicken from baking, not frying!

There are 500 versions of this out there floating around too.  Some have mayonnaise as a "glue" to hold on the cereal and spices but I do mine the old fashioned way with melted butter, just like my mom did.  My mom's only had pepper, salt and maybe garlic powder in it for flavor but mine has changed over the years and I flip it around depending on my mood.  You can use a dry ranch season packet or mix your own blend of spices. All I really used for this one is Grill Mates Montreal Chicken Seasoning since it has the garlic, salt, peppers, onion, orange peel and all that in there already. 

Btw...these make EXCELLENT chicken fingers/nuggets too.   Same process but just use cut up boneless chicken breasts.  Get your kids to help crush the Rice Krispies...that's the best part :)

Rice Krispie Chicken

• 2 pounds of chicken parts (I did 2 skin on chicken breasts and the rest in drummies and wings)
• 1 stick of butter, melted and slightly cooled
• 3 cups of Rice Krispies 
• 1/4 cup corn starch  (or flour if you don't have)
• 3-4 Tbsp Montreal Chicken Seasoning (or your choice of herbs or ranch packet)

Preheat your oven to 350 degrees.  Line a baking sheet with parchment paper or foil.  Set aside.

Take a gallon sized baggie and add the Rice Krispies.  Use your rolling pin or the side of a can to crush them up.  (Don't pulverize them...you want some pieces left to give it that crunchy coating)  Open up your baggie and add your choice of seasoning and the cornstarch.  Zip up and shake well to combine.  Set aside.  (you can also do this part in a bowl.  Baggie just easier clean up for me.)


Rinse and pat dry your chicken.  Then dip in the cooled but melted butter one by one and then add to the Rice Krispie bag.  Shake like crazy to coat the whole piece of chicken well.  Place on the baking sheet and repeat using all the chicken parts.  (If you have some parts that don't have enough krispies for you, dip your finger in butter and smear on the chicken then pat some of the rice krispies on top.)  Take the leftover butter and drizzle over the pieces of chicken.  

Bake for 30-45 minutes.  You want them golden brown and juices running clear from the breast meat. 

 

Cheese Stuffed Chicken Meatballs

Oh.my.goodness.

Ooey, cheesy, herby and utterly, irresistibly delicious that you cannot stop with just one.  Good thing this makes like 24 then!  What you are staring at, nay, drooling over are chicken meatballs baked with cheese inside them.  Yes.  Cheese inside a meatball. 

There are many things I love about this meatball.  First and foremost, is its functionality.  You can put these on a sub, you make them BIG and serve them main course with a little side of pasta, you can do them small sized as appetizers skewered with a toothpick, you can serve them over 'sketti in place of regular meatballs, you can add them on a deep dish pizza.  You can use ANY sauce you like - tomato, pizza, alfredo...these meatballs do it all.  Above all else, they are scrumptious!  They're pretty fun to make too..and your kids will have a ball rolling them with you.

Best of all they're better for you.  Don't buy the frozen meatballs for crying out loud.  Yes I know they're easier to do but these are healthier.  You're controlling the quality of the meat and ingredients, they're made with ground chicken and they're not pan fried in oil.  They're baked.  Have a dish of these with some fresh parm grated over top and a salad and you've got one terrific meal on your hands! 

What I do - I line my rimmed baking sheet with parchment or foil, whichever you have for easy cleanup first of all.  I toss EVERYTHING into my Kitchenaid stand mixer and let it roll for a minute or two till everything is mixed in well.  (you can of course hand mix this or use a hand held mixer...its all good)  I use a big tablespoon and heap a pile about the size of a golf ball in my hand and make a patty.  I place a piece of chunked up cheese the middle and roll the meat around the cheese till its all smooth and shiny.  You want to make sure you have no gaps, holes or seams showing.  Roll it perfectly smooth.  And make SURE no corner of the cheese is showing or you'll have leakage and that's no good.  (you might have to wet your hands throughout the rolling process to keep it from sticking)  Place them on a sheet and bake.  I let them cool a few minutes then plop them into my sauce to simmer till I'm ready to serve.  These can be make WAY ahead of time and just kept in the fridge and baked right before you're ready too.  They're just that awesome.

Cheese Stuffed Chicken Meatballs

2 pounds of ground chicken (I like breast meat best)
1 cup of unseasoned bread crumbs
1 egg, beaten
1 tsp Worchestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp of dried parsley flakes
1 Tbsp Parmesan Cheese
2 Tbsp Montreal Chicken seasoning (I sometimes use more....just eyeball it.  You want to see specks of herby goodness all throughout the meat)
Mozzarella, chunked up in 24 pieces for regular sized or 12 pieces for gigantic meatballs 
Olive oil, for drizzling

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper or foil.  Set aside.  Chunk up your mozzarella and set aside.

In a big bowl (or your mixer stand), combine chicken, crumbs, egg, Worchestershire sauce, herbs, Parm cheese and chicken seasoning.  Mix well till all combined.  Using a large table spoon, scoop out a mound and flatten it into a patty in your hand.  Place a chunk of cheese in the middle and wrap the meat around it, covering the cheese.  Roll the meatball until smooth and shiny, making sure no cheese is poking out or no seams or holes are visible.  Place on cookie sheet.  Drizzle lightly with olive oil and turn to coat meatballs.

Bake meatballs for 20-25 minutes or until lightly golden brown.  Allow to cool for a few minutes before serving or adding to a simmering sauce.  Serve with pasta or by itself. 

Chicken & Bacon Philly Sammies

What you are looking at ladies and gentlemen is the most delicious sammie in the whole world.  Chicken, bacon, sauteed onions and provolone cheese.  *sighing happily & dreamily*  I'll give you a second to process that all.  I promise you, cross my heart, pinky swear and all, that your hubby will gobble this down in two minutes flat while mooning, gushing, ooh'ing and aww'ing all the way.  This appeals to hungry men on every level.  Bacon.  Need I say more?  Thought not.  :)

I admit...I tweaked this.  (I always do.)  The original sammie is from the same uber cool Brandi (ala thecountrycook on Tasty Kitchen) who brought you those Pork Chops and Gravy I gushed, raved and drooled about all over the internet.  You can find the original version of this sammie HERE.  Brandi and I simply must have the same taste bud system going on.  Everything of hers has been amazing, turns out perfect every single time and is simple, easy to do and is down right crazy delicious.  (I secretly think she, Siggy Spice and I were sisters separated at birth.)  I wish she would do her own blog to share her collection of noms but alas, I cannot convince her as I've already tried. 

I will admit too, that before this recipe, I never used lemon pepper seasoning.  It just never seemed "useful" to me but now I go through it like crazy.  Its right up there with my "gotta have it" holy trinity of onion powder, garlic powder and kosher salt.  I can do almost anything with those.  Lemon pepper is hard to describe.  Peppery, yes.  Duh.  Lemony?  Sure...it has a lemony tang to it but its not overpowering at all.  Its just this weirdo ingredient blend that adds the whole "what is that flavor" factor that nobody can figure out but don't really care b/c they're too busy stuffing their face.  Its just nom.  Get some!

Feel free to toast your buns prior to the mayo application.  I've done it both ways..toasted and not and I think its a total preference thing.  I like them soft b/c they kinda soak up all the good juices from the chicken and just made it yummier.  Add lettuce, tomato...whatever you like if you want.  Its your sub.  I'm fine just like this!  I don't want to miss one ounce of this flavor factory on a bun.  Its really good...really quick.  

Chicken & Bacon Philly Sammies (originally by Brandi, tweaked by me)

4 slices of thick sliced bacon, cut up into little bits
2 Tbsp butter
1 pound of chicken, diced up into bite sized pieces (tenders, boneless breasts or thighs)
1/2 white onion, diced
2 1/2 Tbsp lemon pepper seasoning
1/2 tsp kosher salt   (can add more later if need be)
4 slices of provolone cheese
4 sub buns (I used soft french rolls from the bakery)
Lots of real mayo  (it is blasphemy to use Miracle Whip on this!)

Before starting, have everything chunked up, diced and ready to roll.  Goes super fast that way.  Chunk up your chicken, toss into a bowl and season with lemon pepper and salt.  Stir to coat all the pieces well.  Dice your onion.  Add to your chicken bowl and set aside.

Over medium-high heat, add your bacon bits to the pan and cook for a few minutes till done.  Scoop out and drain on a paper towel.  Set aside.  Leave the bacon grease in the pan.  Add 2 tablespoons of butter to the bacon grease.  Turn heat down to medium.

Toss in the chicken and onions into the bacon/melted butter and cook for 8 minutes or so, stirring often to break up the pieces and evenly cook on all sides.  Add in the bacon and stir.  (taste now for additional salt or pepper if you need) 

In the pan, divide up the chicken mix into 4 portions and separate.  Add a piece of provolone cheese to each portion and allow to melt over top.  While cheese is melting, SLATHER your bun with mayo on the inside.  (Don't skimp b/c it really adds to the flavor here!)  Scoop your portion onto your buns and serve.

Serves 4 for us, 2 if you're starving!  :)

Island Chicken Salad

It is *so* hot here in New York and I know its mega hot in the South, where my friend Siggy is "like a slug" in her house with the blinds shut to keep out the heat.  Bearing in mind that I'll be in the South myself here in under 3 weeks, I pulled out one of my daughter's favorite recipes to share.  Whenever we take it anywhere, its gone as soon as you set it down.  People always remember this because its so different that other chicken salads and always request it at family events.  Its cool and creamy with a sweet, crunchy bite to it.  And better still, no cooking!  (unless you WANTED to turn on your stove and cook your own chicken, but that defeats the no cooking thing!)  Simply chill.  It's perfect for light lunches, its good on crackers or toasted bagel halves.  Pair it with some fruit and cheese and its the greatest little snack!  I loved mine on these little mini, super soft Kaiser buns.

click to enlarge

Island Chicken Salad

10 ounces pre-cooked chicken chunks
8 ounce can crushed pineapple, drained
2 stalks celery, finely chopped
8 ounce pkg cream cheese, softened
2 tbsp mayonnaise


Mix all ingredients together until well blended and chill for at least an hour.  Spread on your choice of breads.


Tip: If you don’t enjoy the tangy-ness (is that a word?) of cream cheese, decrease the cream cheese to 6 ounces and increase the mayonnaise to taste.  Its just as good!

Fettuccine Alfredo w/ Grilled Chicken - the RIGHT way!

As I promised last week, here is my real deal alfredo!  Even though Paula Deen like to use so much better that it makes even me cringe, on any given day however, I am not afraid of using real butter in any dish I make.  I use it everywhere.  I even pull a Paula myself from time to time and make a peanut butter and butter sammie.  (don't knock it till you try it!)  I am baffled however, that when people go to make stuff like alfredo, they try to deviate from the classic formulation and mess it all up using cream cheese and half & half in an effort to "lighten" it.  Give it up people.  It's a fatty dish.  Use the butter and cream.  You cannot duplicate that rich, buttery flavor using cream cheese and coffee milk.  You just can't.  Embrace the fat people.  I've tried the lighter versions and they taste like watered down milk to me.  Its just disgusting.  I'll do the extra 10 minutes of Zumba, I don't care - just to enjoy a hearty satisfying meal.

If you've never made alfredo, it couldn't be easier.  3 whole ingredients.  Three.  Even a bonafide "I can't cook" bachelor could pull this one off and impress his lady with a home cooked dinner.  It's really, really mind boggling simple to do.  And nutmeg?  No, we don't do that here.  This isn't a cookie or pumpkin pie.  If you want to be all super authentic, by all means grate some nutmeg in there.  I, however, jazz mine up with some garlic and fresh cracked pepper.  Its by far the BEST alfredo I've had.  I make white pizzas with this sauce too.  Its fabulous.  I've drizzled it over panko crusted pork chops, I've poured it over broccoli, I've dipped multitudes of breadsticks in this.  You just can't go wrong with a good alfredo in your arsenal.

The key to this recipe is low and slow.  Keep your heat low, give it time to melt and incorporate together and thicken into a delicious rich sauce.  Do not boil this sauce ...low low low is key.  This really does come together in the amount of time it takes you to boil water and cook your noodles.  Its great for a night when you need a quick meal.  But enough of my babbling...get cooking!

Fettuccine Alfredo 

with Grilled Chicken

1 pint heavy cream
1 stick of unsalted butter
1 cup of grated Parmigiano Reggiano cheese
Fresh cracked black pepper
1 tbsp minced garlic (optional)
Grilled chicken slices
Pasta (Your choice of shape, size)

*Note*  You don't HAVE to use grilled chicken.  You could anything you want.  Italian sausage is really good cooked and sliced too on here.  However, if you want to make the grilled chicken I did, I simply drizzle olive oil over some thin boneless, skinless chicken breasts and sprinkle on some garlic powder and Italian seasoning.  Grill till brown on each side.  Let cool then slice.  Ta dah!

Start heating up your water and while that's coming to a rolling boil, in a large skillet, add the heavy cream and heat over medium low heat.  DO NOT BOIL THE CREAM...ever.  Add your butter and whisk occasionally till it's melted and incorporated.  Sprinkle in the grated cheese SLOWLY, stirring to combine before adding more.  If using garlic, add 1 tbsp now.  Crack some fresh black pepper in there.  Whisk until smooth and all the cheese has melted.  Let thicken over low heat, whisking frequently.

Makes 4 servings.

Btw...this does NOT reheat well at all in the microwave.  Or on the stovetop for that matter but hopefully you won't have any leftovers.  It's that good.  Truly.  Oh and my friend Siggy's breadsticks are the BOMB with this!  Try them too!

Cheddar Mac & Chicken - as requested & bonus!

I had to giggle while making this recipe today.  My friend Kristi is preggers and craving mac like crazy and I was snickering thinking about when I was pregnant with my kids how I craved Spaghettios like they were going out of style.  Breakfast, lunch and dinner...Chef Boyardee was my personal chef.  LOL  I was also fond of chilled  chocolate covered graham crackers by Keebler.  Those elves have it going on in that tree.  Sheer genius.  Its just so funny the things you crave.

This mac recipe..yeah, I crave it ALL the time.  It is a right tie for Alton Brown's Stovetop Macaroni (recipe at the end of this post! - YUM!) as far as which is my favorite.  Its a riff on one of Rachel Ray's recipes but hers, of course, had broccoli and green stuff I'd never touch with a 10 foot pole, let alone clog up my macaroni and cheese with.  This recipe is slightly spicy.  You could totally omit the cayenne, paprika and mustard if you don't want a kick of spice in there.  Those of you with picky kids might opt for that but my teenagers are all over this as is.  The great thing about this recipe is since it's a homemade sauce, you can add whatever cheese you want.  If your family is all about the mild cheddar, use it.  If you like it stronger, use sharp cheddar.  I use a blend of cheddar and monterey jack.  I just find the two together are perfect but its totally up to you.

The sauce?   No, it's not Velveeta.  Bleck.  That's just blasphemy.  And some of you may be moaning about making a roux for the sauce but its really, really simple.  And honestly...in the time it takes you to make a box version, you can have ALL this homemade taste in the same amount of time and no wacky preservatives either!  I love controlling what I eat.  I can't pronounce half of what's on the back of the blue box, can you?  I even use whole grain noodles and you can't tell the difference.  Its better for you, you're controlling the ingredients...and really, what kinda cheese is powdered?! 

Also, this recipe makes ALOT.  Like 6 *big* servings and b/c of the homemade cheese sauce, it doesn't reheat well in the microwave.  It kinda gets funky in the microwave so if you're going to reheat, do it slowly in a saucepan and if it looks dry, add a splash of milk and stir.  Hope ya'll enjoy!  I know I sure did making it for you!  (btw - bacon is FABULOUS sprinkled across the top of this before serving!  And you could totally top it with buttered breadcrumbs if you like that as well.  All up to you!)

Cheddar Mac & Chicken

2 tbsp extra virgin olive oil
1 pound uncooked chicken, chopped into bite sized pieces
salt/pepper
1 small onion, finely chopped
1 pound of macaroni, choice of shape
3 tbsp butter
3 tbsp all purpose flour
½ tsp cayenne pepper
1 tsp paprika
3c whole milk
1c chicken stock
3c sharp Cheddar, shredded
1 tbsp Dijon mustard

Place a pot of water to boil for macaroni. Add salt before adding pasta.  Cook according to package directions.  While water is heating up...heat a skillet over medium high heat and add olive oil and chicken seasoned with salt and pepper. Saute a few minutes till chicken is browned lightly then add onion and cook another 5 minutes until onions are tender and chicken is cooked through.  Scoop out into a bowl and set aside.

Return the pan to medium heat. Add butter and melt, then add flour, cayenne and paprika. Whisk together and cook until the roux bubbles.  (it will be rust colored, don't panic!)   Cook one minute more. Whisk in milk and stock slowly and raise heat to bring sauce to a quick boil.  Once it boils, reduce heat to a simmer and allow to thicken, about 5 minutes, stirring frequently.   Add cheese to the milk sauce SLOWLY, little bit at a time and whisk till the cheese has melted in and is smooth. Stir in mustard, if using then season with salt/pepper to taste.  Add chicken/onion mixture and pasta to the sauce, stirring well to coat.

BONUS RECIPE!  If you *do* like the box kind better but want to trying a  making a homemade mac for yourself, try Alton Brown's Stovetop Macaroni version.  I don't have a picture...but if you've seen Kraft Deluxe you've seen his. It is the mass yummy! Click the link  for his recipe.

Comfy Food!!!

It has been an unusually cold few days in New York.  While everything is green, blooming and beautiful, this cold streak has left us chilled, wet and reaching for warm blankies at night.  Where I had my air conditioner running a week ago, I'm now standing in front of the oven while its on for extra heat!  Crazy weather!  This type of weather makes me want things to comfort and warm myself from within.  Hot tea is nice and all, but not really fulfilling.  So yesterday while I was cooking chicken, I made extra for a casserole today for lunch.

My grandfather was a great cook.  He made the best cherry pie in the whole world.  It even won a few awards at the Fourth of July festival!  My grandmother specialized (in my mind) in making the best sweet tea and Buckeye candies at Christmas.  However, in between the candy and pies, they made this creamy, chickeny, buttery cracker topped  casserole that was to die for good.  The kind of casserole that makes you feel all fuzzy and loved inside.  It was one of my favorites that they used to make.  My grandfather gave me the recipe once a VERY long time when I was in my late teen and I had lost it over time.  They both passed away before I could get the recipe again.  And one day, when I was thinking about them and some of my favorite memories, I remembered this casserole and I so longed to have the recipe again.  Miraculously, a few days later, I had a dream and when I woke up, I remember the recipe.  I woke up, scribbled it down, made it and it was EXACTLY the way I remembered it from my childhood.  True story!

It has since become one of my husband's favorite meals.  When he was at basic Army training, this was one of the meals he requests for when he came home.  He missed it that much!  So anyways, please enjoy this simple, super cheap and easy recipe from my family.  Even picky wee ones can't resist the Campbell's chicken noodle soup flavor or the crispy buttery crackers on top.  Serve it over mashed potatoes to make a full meal or use it as a side dish...we've done both!

<-- do you see the noodles, the shredded chicken and the buttery crackers?  Ugh...I wanna lick my monitor!





 Chicken Noodle Soup Casserole

• 5 slices White Bread
• 1 whole Sleeve Of Ritz Type Butter Crackers
• 2 cans Chicken Noodle Soup
• 1 can Cream Of Chicken Soup
• 1 cup Pre-cooked Chicken, Chunked Up (optional)
• 4 Tablespoons Butter Pats
• 1 dash Salt/pepper To Taste

Spray a loaf pan with cooking spray and set aside.

Trim the edges off the bread slices. Cut bread into small cubes and place in a mixing bowl. Crush the sleeve of butter crackers and add ¾ of the crushed crackers to the bowl.  Add the soups to the bread and cracker mixture and stir easy to combine. Salt and pepper to taste. Add cooked chicken, if using.

Pour into prepared loaf pan and sprinkle with remaining crushed crackers. Add butter pats on top. Cover with plastic wrap. Chill overnight or at least 6 hours.

Cook at 350 degrees for about 45 minutes or until bubbly.