White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Its frustrating to him, but he does the same thing when he looks through the kitchen, he always says there is nothing to eat. Its true that I keep very few packaged foods on hand these days; there is usually a box of crackers and some granola bars for lunches but other than that, its pretty much pantry staples. Not exactly nothing to eat, but since he doesn't cook, he doesn't see the potential. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta
crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken
pad thai recipe Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle. rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. sautéing the chicken It was fan-freaking-tastic.
Chicken Caprese Recipe This post may contain affiliate links. Please read our disclosure policy for more information. It’s high tomato and basil season here (I know, insert a groan from those suffering in 16F weather) and with a massive pile of leftover turkey from Christmas dinner, it’s Turkey Caprese for dinner tonight. The dish is dead simple and I can’t think of a better way to dress up leftover protein. Just pile on slices of tomato and fresh mozzarella over any warmed up store-bought rotisserie chicken, leftover chicken, turkey, pork chops, salmon, etc., a little drizzle of olive oil and slide that under the broiler to melt the cheese. It’s a deceiving dish, looks so darn elegant yet so easy. Even though the title of this recipe says "Chicken" you can substitute with your favorite protein, like turkey, pork tenderloin, any fish fillet. Warm up chicken in oven, pan or microwave, take care not to overcook the already-cooked chicken. Did you try this recipe?
Creamy Chicken Marsala Pasta Do you ever look in your pantry and have an ingredient that you tend to use for the same dish every single time? When it comes to Marsala wine, my go to dish is naturally Chicken Marsala. I've made a few different versions but this Creamy Chicken Marsala Pasta is the most favorite of my husband. Creamy Chicken Marsala Pasta 2 large boneless, skinless chicken breasts; cut into bite sized pieces 10-12 ounces sliced mushrooms 1 small onion, diced 3 cloves garlic, minced 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving 5 tablespoons unsalted butter salt and pepper to taste minced, chopped fresh parsley for garnishMakes: 4-6 servings Season chicken with salt and pepper. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes.
Cheesy Cauliflower Pancakes A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! Cheese & cayenne! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat.
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Cajun Chicken Pasta Recipe There are so many good chicken pasta dishes out there but this recipe for Cajun chicken pasta is definitely one of the best! Cajun chicken pasta is Cajun seasoned chicken tossed with a cream sauce and linguini. The highlight of this recipe is the cream sauce, this well seasoned alfredo style sauce is nothing short of amazing. Ingredients: 2 boneless skinless chicken breasts (cut into small strips) 4 ounces linguini (cooked all dente) 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green onion (thinly sliced) 2 cups heavy whipping cream 2 tablespoons sun-dried tomatoes (chopped) ¼ teaspoon salt ¼ teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder ¼ cup parmesan cheese Cooking Instructions: Step 1: Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.Step 2: In a large skillet over medium heat, melt butter.
Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
Quick Salmon & Couscous with Cilantro Vinaigrette Six Ingredients (and Salt) | Apartment Therapy The Kitchn This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together incredibly quickly (like, 15 minutes!), but it's something I'd order in a restaurant, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon. This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet. This recipe also belongs to our Six Ingredients (and Salt) series — recipes like this quick soup that call for no more than six ingredients. My favorite detail is seasoning the salmon with sumac. Sautéed Salmon with Cilantro Vinaigrette over Couscous Serves 2 1 10-ounce box plain couscous (1 1/2 cups)1 10-ounce salmon fillet, skin removed and cut in 2 pieces1/2 teaspoon sumacSalt and pepper3 tablespoons olive oil1/4 cup cilantro, chopped2 scallions, thinly sliced2 tablespoons lemon juice (Images: Stephanie Barlow)
Chick-Fuh-Lay Nuggets & Sauce Copycat Chick-Fil-A chicken nuggets! Chick-Fuh-Lay Nuggets & Sauce are addicting! I hate Sunday’s. Not because it’s the last day of the weekend. But because I seem to crave Chick-Fil-A only on Sunday’s and I can’t fulfill that craving because they’re CLOSED. I’ve fixed that problem and I probably solved everyone’s problem too. Let’s go swimming! I didn’t want some lawsuit against me so I didn’t title this post appropriately with the real restaurant’s name, you get the point though, right? Seriously, I’m addicted to this place and it’s such a bad habit. Are you hungry yet? Go make these now and every Sunday, you’ll think of me and thank me :) and so will your neighbors. I should also point out: this isn’t Chick-Fil-A’s secret recipe. Chick-Fuh-Lay Nuggets & Sauce Author: Julie Wampler Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 4 as an appetizer All images and content are © Table for Two.
Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Pork chops with mustard quince sauce Share it now! Although we are not huge meat eaters, we sometimes eat an occasional pork chop. We are Bulgarians, after all, and pork is by far the most popular meat in our country, especially during winter months. It’s incredible how many different recipes for pork exist – quick and easy, slowly cooked and elaborate, and also from virtually any type of cut. It’s freezing outside, and we can’t even think of barbeque, but this method is almost as easy. In fact we find it to be one of the best ways to cook boneless pork chops. I guess to some of you the sauce main ingredients may sound a bit strange. Serves: 4 Prep and cooking time: 20- 25 minutes Ingredients: 4 boneless pork chops Salt Freshly ground pepper mix 1/2 cup quince jelly (or red currant jelly, if you already have it) 3 tbsp of Dijon mustard 3 tbsp white vinegar (or apple vinegar) Method: Season the pat dried chops with salt and pepper mix from both sides. Heat a large no sticking pan on medium high heat.