oven roasted broccoli

As you know...not a fan of broccoli whatsoever...so I found this recipe from Taste of Home & I was really impressed, this was fantastic! I couldn't even tell it was broccoli - they tasted like french fries! Yummmm I will def be making this more often as a side dish, and who doesn't like Panko....Brilliant! I served with roasted salmon (lemon juice, fish seasoning, pepper, and lemon pepper on 400 degrees for 18 minutes)

Ingredients:
~1 pound broccoli, rinsed and trimmed
~2 tablespoons olive oil
~2 cloves garlic, minced
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/3 cup panko bread crumbs
~1/4 cup finely grated Parmesan or sharp Cheddar

Directions:

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (I skipped this step and just combined Panko with all other ingredients) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan (I used baking sheet sprayed with olive oil), place in the oven and roast just until the broccoli is tender, approx 10-15 minutes (I cooked at 400 for 18 minutes with Salmon) Just make sure half-way to flip broccoli or stir). Remove from the oven, toss in the cheese and serve immediately.

creamy tomato pasta

Well you know I have a love affair with pasta...and Chad was not going to be home for dinner so...I decided to make this, because I didn't have any energy to go out and pick something up & I had to make do with whatever I had in the cupboards. I didn't have a jar of pasta sauce, so I used a can of diced tomatoes to start. This was really easy & definitely hit the spot! I also really wanted to use my new freeze dried spices I found up north at a Glen's supermarket....hello?! I have never seen these at my Kroger...these are the best invention EVER...now I dont have to waste $4 bucks on a bunch of parsley or basil, because I only use about a 1/4 of it and it goes bad....seriously try to find these if you can, I bought the parsley & basil since that is what I use most in my recipes, but also contemplated the sage & dill because you dont even have to refrigerate them & 1tsp of freeze dried is = to 1 tsp of fresh.

ingredients: serves 2

~1/2 box of whole wheat pasta (I used Barilla While Wheat shells)

~10.4 oz can of diced tomatoes

~1/2 c. cooking wine or sherry

~1/2 c. chopped onion

~1 tsp. fresh basil

~2 garlic cloves, minced

~1 tbsp. light butter

~4oz. cream cheese (I used 1/3 less fat)

~1/4 c. Parmesan cheese

Cook pasta according to package.

In saucepan add butter and melt. Add minced garlic & onion and cook until tender. Add white wine and wait until it boils. Add in the diced tomatoes, cream cheese, basil & parmesan cheese. Boil and reduce to simmer for approx 2 minutes & serve over pasta. Enjoy!!

off topic ~ handbags!!

Can we please talk about something else for a minute besides food...hahaha....just kidding....but I really wanted to debut my new Spring Hobo bag I just purchased by Junior Drake! I actually fell in love & bought this one below while shopping at a Nordstrom Rack in Los Angeles this past November. It has the most amazing soft leather in Black & the hardware is in the best shade of gold tone. I sported this all thru the Fall & into this year, and had so many compliments on it. That's why when I saw this Cognac Angela Hobo (also Junior Drake) above on Gilt Groupe, I had to buy it!! Oh and such a great price too, I couldn't pass it up...if you haven't tried Gilt Groupe, then I suggest you do...I also purchased my Airbrush Makeup machine from them last year....Can't wait for the warm weather to get here!!!

Pecan Crusted Chicken & Roasted Carrots with Feta & Parsley

This was one of the best dinners I have made in awhile! The roasted carrots were awesome, so I am thinking I can use this same recipe to make other veggie sides as well...like Broccoli!
Adapted from Eating Well

Ingredients:
~4 boneless, skinless chicken breasts, (1-1 1/4 pounds), (I used 3 large)
~1/2 cup pecan halves or pieces
~1/4 cup plain dry breadcrumbs (I used Panko)
~1 1/2 teaspoons freshly grated orange zest (I used lime zest)
~1/2 teaspoon salt
~1/4 teaspoon ground chipotle pepper, (see Note) (I used Chili powder)
~1 large eggwhite
~2 tablespoons water
~2 tablespoon canola oil

Preparation:
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest (lime zest), salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Pre-Heat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside, 2 to 4 minutes per side. Transfer to a baking sheet & cook in oven for 25-30 minutes.

Roasted Carrots with Feta & Parsley
(adapted from Martha Stewart, March 2010)

Ingredients:
~1 pound carrots, sliced on the diagonal (I used baby carrots & sliced on diagnal) 1/4 inch thick
~1 tablespoon extra-virgin olive oil
~Kosher salt and freshly ground pepper
~Crumbled feta cheese (I used reduced fat or fat-free)
~Chopped flat-leaf parsley (I used curly parsley)

Directions:
Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. (I just placed the cut carrots on baking sheet and added olive oil, pepper & salt & mixed with hands) Scrape the carrots onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until tender and lightly browned in spots.

Transfer the carrots to a bowl. Add crumbled feta, and parsley, toss well and serve!

Chicken Lasagna

Seriously! OMG this was amazing!! Such simple ingredients...but sooooo tasty! If you love lasagna then you have to make this!! . . . I have to go & watch the bachelor now, but I thought I would blog this quick!! ;)

Ingredients:
~3 tablespoons butter (I used light butter)
~1/2 cup chopped onion
~1/2 cup chopped green pepper
~3 cups chopped cooked chicken
~1 (4-ounce) jar pimientos, chopped (I subbed with a garlic clove minced)
~1 (8 ounce) can cream of chicken soup
~1 (8-ounce) can mushroom soup (I used cream of broccoli instead)
~1 cup chicken broth (I used unsalted)
~6 lasagna noodles, cooked and drained (I used Barilla no boil - freaking love those things!!)
~6 ounces shredded mozzarella

Directions:
Preheat the oven to 350 degrees F.

Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.

Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

Crock Pot Sweet & Sour Chicken

Gotta love crock pot recipes!! This actual recipe I have made in the oven as well here and it is sooo good, so I thought this was an easier version...yummm, and took no time at all to prepare! I served over hot cooked brown rice, enjoy!

ingredients:
~2 tbsp Ketchup
~1 cup water (I used chicken broth)
~1/2 cup white vinegar
~1 tbsp soy sauce
~1 cup brown sugar packed
~1 1/2 lbs chicken breasts Boneless skinless, cubed! (I used frozen chicken breasts & shredded them before adding the cornstarch mixture)
~2 tbsp. Cornstarch
~2 tbsp water

Combine first 5 ingredients in the crock and mix up. Add chicken and cook on low for 6-8 hours OR on high for 3-4 hours.

Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high setting for about 15-20 min. stirring often, until thickened. Serves 6 Serve over rice or noodles.

Chicken Kiev & Potatoes with Onions

OK!!! I have been a bad wife lately...not cooking because I have been too tired & too lazy! But not anymore...my NY's resolution is to get out of this rut, and start cooking at least 5x a week (takeout on the weekend acceptable:) As many of you know, we have been renovating the basement, which has been an on-going project since before Thanksgiving...so you can imagine what the basement looks like & house right now!! You know when you have projects going on, you have stuff put everywhere that doesn't really have a home?? Which really sucks, because I get ready in the morning in the bathroom in the basement & the laundry room is down there as well....well, good news the carpet is being laid this Friday!! Even though there is a little tile work left to be done, it is to the point where we at least have carpet and can go down there to watch tv (thank god, just in time for the superbowl;)

Anyway, I really loved this chicken it was adapted from Rachel Ray...it was so flavorful & yummy, and you know how I don't like frying food, but this was perfect for a saturday or sunday dinner. The potatoes & salad went perfectly as well - except I would add some more seasoning to these, and make sure to cook them for at least 20 minutes because I forgot & they were a little not done in the middle! Enjoy!!!


Chicken Kiev
ingredients:
~Vegetable oil, for frying (I used extra virgin olive oil, EVOO)
~4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
~10 blades fresh chives, chopped to about 2 tablespoons
~A palmful fresh parsley, finely chopped to about 2 tablespoons (I used less dried)
~A palmful fresh dill, finely chopped, about 2 tablespoons (I used less dried Thyme)
~1 clove garlic, finely chopped
~6 tablespoons chilled butter (I used Light butter)
~1 cup flour
~2 eggs
~1 cup plain bread crumbs (I used Panko)
~A wedge lemon
~Salt and pepper
~Plain, round toothpicks
Serving suggestion: Potatoes and Onions and salad

Directions:
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.

Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.

Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper.

Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.

Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over

Potatoes & Onions:
ingredients:
~1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
~1 large sweet onion (I also added a clove of garlic chopped)
~Coarse salt (I also added mrs. dash blend)
~1 tablespoon vegetable oil, 1 turn of the pan (I used evoo)
~2 tablespoons butter (I used 1 tbsp. but more evoo)
Directions:
Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan.

When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.