Chicken in a Lemon Pepper Glaze over Rice
2 large chicken breasts, sliced into 4 equal strips each
1/2 cup flour
1/2 cup +/- olive oil
1 cup dry white wine
1 chicken bouillon cube
1 cup water
fresh ground black pepper
1 tsp. dried parsley flakes
Heavily season flour with salt and pepper. Dredge chicken in flour mixture. Brown in olive oil in a large skillet over medium/high heat. Remove from skillet and sprinkle with fresh ground pepper according to taste (I go heavy on the pepper). Add a cup of water to skillet and whisk in the wine, parsley flakes and bouillon cube. Return chicken to skillet and continue cooking over medium heat until sauce reduces to a glaze and chicken is cooked through. While chicken is cooking, cut lemon in half. Cut one half of the lemon into thin slices, removing any seeds. During the last few minutes of cooking, add lemon slices to skillet and squeeze the other half of the lemon onto the chicken. Serve over rice.
3 Tbs. butter
1/2 cup Orzo
1 cup rice
2 cups water
3 chicken bouillon cubes
Melt butter in large saucepan. Add orzo and cook until light brown in color, stirring constantly. Add rice. Stir in water and bouillon cubes. When water begins to boil, cover pot and simmer until rice is fluffy and dry (approx. 20 min.)
Monday, November 29, 2010
8 oz. spaghetti or linquine
2 boneless, skinless chicken breast, cut into 1” pieces
2 carrots, cut julienne style
2 celery hearts, cut
1 medium onion, cut
1 cup frozen/fresh snow peas or Italian style green beans
1 cup cashews or sliced water chestnuts
1 Tbsp minced garlic
Peanut Butter Sauce (see below)
Boil water to make 8 oz spaghetti or linguine. Cook until al dente.
Sautee all ingredients in ½ cup oil until cooked through. Stir often.
Add pasta to chicken mixture. Top with sauce. Toss until well blended.
Peanut Butter Sauce
Heat 2 Tbsp EACH: Soy Sauce, Sugar, Creamy peanut butter in microwave for 45 seconds. Wisk until well blended. Use immediately.
** I like all of my food dripping in sauce, so I usually double the sauce recipe so that I will have extra for those who want it (like me!)
Saturday, November 20, 2010
White Chicken Chili
1 boneless, skinless chicken breast
1 can Creamed Corn
1 (small) can Salsa Verde
1 chicken Bouillon cube
½ cup half & half
1 ½ tsp. Allspice
1 cup shredded Monterrey Jack or Mexican-Blend cheese
Boil chicken breast until tender.
Remove to plate; do not discard water.
When cool, shred with a fork into bite size pieces.
Reserve 1 cup of water in pan; add bouillon cube. Stir until dissolved.
Add creamed corn and Salsa Verde. Stir until blended.
Thursday, November 18, 2010
The Best (and Easiest) Meat Pie Ever!
2 refrigerated, ready to use pie crusts
1 cup hot water
2 chicken bouillon cubes
½ lb. ground beef
½ lb. ground pork
½ cup (more or less) fine bread crumbs
1 tsp. black pepper
Heat oven to 425’.
Prepare 9” pie-plate with 1 refrigerated pie crust.
Dissolve bouillon into 1 cup hot water.
Brown ground beef and pork until no longer pink. DO NOT DRAIN.
Slowly stir in the bread crumbs, using just enough to absorb whatever juices are left from the meat. Add the pepper.
Pour meat mixture into uncooked pie shell. Slowly pour bouillon broth over meat mixture. Cover with top crust and crimp the edges closed, as directed on the package.
Cut slits into top of the crust.
Bake for approximately 30 minutes or until crust is golden brown.