Monday, May 11, 2015

Paella in Foil

During our most recent vacation, a quick trip to Vancouver BC to meet up with some dear friends, I came across a recipe for “barbecuing in foil”. There were about 5 recipes and thought these look great, and EASY and what make a recipe best?  When my sister and her husband decided to come us visit during their 25 anniversary, I thought who better to try a new recipe on. So here is my first attempt at Paella in Foil. 

Paella in Foil
3 cup uncooked Spanish rice mix, 
3 3/4 cups chicken broth, 
4 skinless chicken thighs, chopped
6 ounces sliced dried chorizo, 
1 cup pimiento-stuffed olives, 
1 cup roasted pepper strips, 
2 teaspoons smoked paprika
18 peeled large shrimp,

Combine In a large bowl, and divide mixture into 6 small disposable foil pie pans. Drizzle with olive oil; sprinkle with pepper, place 3-4 shrimp on top of the rice mixture. Seal the pan in foil. Grill over medium-high heat, 30 minutes.



Friday, April 17, 2015

Chicken Avocado Burritos

So I had come across this post on Pinterest and was very interested in making these, but honestly I was thinking that Craig would totally not like them.  Much to my surprise, it is a Craig Approved recipe.  After posting the picture, I receive multiple requests for the recipe, so here is the variation on the recipe I made.


Chicken Avocado Burritos
Ingredients

2 cups cooked and shredded chicken (2 chicken breasts)
1 Tablespoon yellow mustard,
1 Tablespoon olive oil)
1 cup grated cheese
2 avocado -diced
2 Tablespoons cilantro-chopped
3 T dried Chipotle chili
8 large tortillas
8 Tablespoon sour cream
1 Tablespoon oil

Instructions
1. Fill a pot with water, and add chicken.  Bring to a boil, reduce and simmer until completely cooked.  When chicken is cooked, slice and spread mustard over the chicken, toss to coat, add about ¼ cup water.
2. Mix the chicken, cheese, cilantro, spices and the diced avocados.
3. Spread 1 tablespoon sour cream on each tortilla, add 1/8th of the mixture, form a roll. Finish all burritos.
4. Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden

5. Serve warm.

Wednesday, March 11, 2015

Saucy pasta and chicken.

I often get asked where do you get your inspiration for the recipes you cook.  Wheel, to answer that honestly, everywhere.  I know that's kind of a broad stroke, but it's true.  It might be another blog, a magazine, or just the cover, it might be a friend, or family member, or maybe a memory. I've even been inspired by a conversation with my favorite cheese monger.  You name it, I am inspired by food.  Guess that's why I'm called a foodie?

That being said, recently I came across this magazine.

It's not a regular magazine I've seen on the stands, but it really caught my eye.  Unfortunately, my husband doesn't eat meat, so first thing to go was the bacon.  But if you like bacon, by all means keep it in. One thing he does enjoy are Sundried Tomatoes, naturally I substituted them.
I also added Sautéed Mushrooms (I used my newly found method, click the link).




























Saucy Pasta with Chicken

1 lb rigatoni pasta
½ bag peas 
2 boneless skinless chicken breasts, cooked and sliced
¾ cube of unsalted butter
Chicken stock
1 lb sliced mushrooms
1 shallot, diced
1 jar sundries tomatoes, julienne, drained 
½ cup flour
Salt and pepper
1 lb Parmesan, shredded
1 pint cream

Boil pasta according to package, in the last minute add the peas.  Drain and rinse in cold water to stop cooking.

Meanwhile, melt butter over medium heat, add shallots and heat until translucent. Add mushroom and cook until browned.  Add flour and cook until combined.  Add chicken stock and allow to thicken. Continue to add stock until sauce thickly covers spoon. Add ½ cream, and ½ parm. Whisk until smooth.  Add more stock to thin down sauce, and add rest of parm.
Put pasta back in boiling pot, add drained sun dried tomatoes, chicken, pasta and peas. Add sauce on top and gently toss.


Most of the ingredients

Mushrooms, before microwaving them

Sauteing the shallots and mushrooms


Pasta and Peas

Sauce, before cream and cheese

Pasta, all tossed.


Asian Bow Tie Pasta Salad

One of the most asked for recipes I have ever received, is this Asian Bow Tie Pasta Salad.  We first came across the recipe when we were visiting and helping cater a friend’s birthday party.  From time to time, I have omitted the chicken, and just had a pasta salad.  I have also allowed my lazy self to use a pre-bottled Toasted Sesame Salad Dressing.  No matter how you cut it, this salad is a winner!

Thank you Mary-Margarita for sharing this wonderful recipe with me, and the world.



Asian Bow Tie Salad

3-6         Boneless skinless chicken breasts (optional)
1 bottle  Kikkomans teriyaki marinade and sauce

16oz       Bow tie pasta
10 oz      Fresh spinach
6 oz        Dried cranberry
33 oz      Mandarin oranges, drained
16 oz      Water chestnuts, drained (I roughly chop)
½ cup     Fresh chopped parsley
1 bunch  Green onion, chopped
¼ cup     Sesame seeds
6 oz        Honey roasted peanuts

Dressing
1 cup     Oil
⅔ cup    Teriyaki sauce
6 T         Sugar
Salt & pepper
⅔ cup    White vinegar

Marinate chicken in teriyaki sauce over night.  
BBQ chicken until done.  
Cut into bite size pieces, cool.
Blend dressing and cook pasta al dente.  
Allowed cooled pasta to rest in dressing for 2 hours before adding other ingredients.
Toss all ingredients, serve immediately. 

Bob's Note: If not serving immediately, leave out spinach, and add when read to serve.


Sunday, January 25, 2015

Chicken Parmesan

Quite a few years ago I used to work at an Italian restaurant in Portland Oregon, Sylvia's Italian restaurant. One of her specialties there was chicken Parmesan. I mad it so often it's one recipe I remember without having to write it down. 

To this day I make from scratch and it always an enjoyable dinner. It really is a quick and easy dinner to make, that'll impress everyone you're serving. 


Chicken Parmesan 

2 boneless skinless chicken breasts
1 Cup Panko
2 T Black pepper
2 T Garlic powder
2 T Dried Parsley
2 eggs, beaten (add 1-2 T water) (egg wash)
2 T (or so) Olive oil
Parmesan, grated (I used Asiago) about 1 T per breast
Tomato sauce, about 2 T per breast
Mozzarella, grated (I used fresh mozzarella), about 2 T per breast

1. Heat oven to 350°F
2. Prep chicken, by cutting it in half, and butterflying the lower lobe.
3. Mix Panko, pepper, parsley and garlic powder 
4. Dip chicken in egg wash
5. Then dredge* in it the Panko mixture. 
6. Place oil in pan and heat to almost smoking
7. Place chicken in pan and fry one side until golden brown, flip and brown on other side. 
8. Place chicken in 9x13 pan
9. Top chicken with tomato sauce, Parmesan and mozzarella
10. Back in oven for 35-40 minutes, or until mozzarella is golden brown. 

Serve with butter pasta of choice, and a vegetable, like broccoli. 

*Dredge means to to drag across.  What I usually do is drag it across, then press it into the mixture.