Stuff I Like To EatI put this page here for my own benefit. Sometimes when I'm staying with a friends, family or just visiting someone I often wish I had my cookbooks with me when I decide to make a meal. With this page I do. Here are some of my favourite recipes. |
Chicken Cacciatore
From the Website Good Housekeeping Food Here's what you'll need: 2 tbsp. olive oil 6 small boneless, skinless chicken thighs (5 ounces each) Kosher salt, pepper 10 oz. cremini mushrooms, quartered 1 red pepper, thinly sliced 2 cloves garlic, finely chopped 2 tsp. fresh rosemary, finely chopped 1 bay leaf 3/4 c. dry white wine 1 (28-ounce) can diced tomatoes 8 oz. kale, stems discarded and leaves chopped 1/2 c. pitted green olives 1/4 c. flat-leaf parsley, chopped Directions: Step 1. Heat oil in lg. deep skillet on medium-high. Season chicken with 1/ 2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side Transfer to plate. Step 2 Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken. Step 3 Lower heat to medium and add red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender,8 to 10 minutes. Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices). Step 4 Return chicken and mushrooms to skillet, nestlittg chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley. |
Creamy Chicken Marsala
From the website Cafe Delites Here's what you'll need: Chicken: 2 boneless, chicken breasts ½ cup flour 1 teaspoon kosher salt, pepper 1 teaspoon garlic powder ½ teaspoon cracked pepper 2 tablespoons olive oil divided 4 tablespoons butter divided Marsala Sauce: 1 tablespoon unsalted butter 8 ounces brown or Cremini mushrooms 4-5 cloves of garlic minced Ύ cup dry Marsala (or white) wine 1 Ό cup low sodium chicken broth or stock Ύ cup heavy cream 2 tablespoons fresh parsley chopped Directions: Step 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Step 2 Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts. Step 3 In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan. Step 4 Add the garlic and cook until fragrant, about 1 minute. Step 5 Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes). Step 6 Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.) Step 7 Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired. |
Chicken & Veggie Stir-Fry From the website Tasty A fabulous site for quick recipies Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what. Total Time: 32 min, Prep Time: 20 min, Cook Time: 12 min Ingredients for 6 servings Preparation Remove cooked chicken from pan and set aside. |
Chicken Pot Pie
A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor. By Robbie Rice. I found this at All Recipes Prep: 20 mins, Cook: 50 mins, Additional: 10 mins, Total: 1 hr 20 mins, Servings: 8, Yield:1 9-inch pie Chicken Pot Pie Ingredients 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts Directions Step 1 Preheat the oven to 425 degrees F (220 degrees C.) Step 2 Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. Step 3 While the chicken is cooking, melt butter in another saucepan over medium heat. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside. Step 4 Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Step 5 Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. |
Easy Butter ChickenFrom the website TastyA fablous site for quick recipies Ingredients, for 4 servings 2 lb boneless, skinless chicken breast (910 g), cubed salt, to taste pepper, to taste 2 teaspoons chili powder, divided ½ teaspoon turmeric 6 tablespoons butter, divided 1 ½ cups yellow onion (225 g), diced (not me... being an onion hater) 3 teaspoons garam masala (can't seem to find this anywhere) 1 teaspoon cumin 1 teaspoon cayenne pepper 1 tablespoon ginger, grated 3 cloves garlic, minced 1 cinnamon, 3 inch (8 cm) stick 14 oz tomato sauce (395 g) 1 cup water (240 mL) 1 cup heavy cream (240 mL) bag of baby carrots rice, for serving Directions |
Chicken PiccataFrom the website Cafe DelitesA fantastic site for recipies Golden, crispy chicken breasts lightly dredged in flour and parmesan cheese, pan fried until a soft golden crust forms and finished off in a buttery, silky, lemon garlic sauce with capers and white wine or stock! It doesnt get any better than this easy chicken piccata for dinner! Ingredients, for 4 servings 8 Chicken Thighs 4 tablespoons flour (all purpose or plain) 4 tablespoons fresh Parmesan cheese finely grated 2 teaspoon salt 1/2 teaspoon black cracked pepper 8 tablespoons unsalted butter divided 4 tablespoons olive oil divided 8 large cloves garlic minced 1/2 cup dry white wine (can be omitted) 1 1/2 cups chicken stock 4 tablespoons fresh lemon juice 1/2 cup brined capers rinsed 1/2 cup fresh parsley chopped Parmesan Cheese to serve Directions |
Italian Sausage and Rice PaellaHot and spicy Italian sausage is great for this dish but I prefer to use the sweet (mild) Italian sausages. I just add a little more hot pepper or a pinch of red pepper flakes.Here's what you need: 3/4 lb Italian Sausages (2) thickly sliced (I sometimes use 3 or 4 for company) 2 cloves garlic, minced 2 cups boiling water or chicken stock 1 cup long grain rice 1 sweet green pepper cut into chunks 2 tomatoes, coarsely chopped 1 bay leaf 1/4 tsp turmeric (this is very important for the colour) Dash hot pepper sauce Couple of Drops of vegetable oil Salt and Pepper Directions 1. Put the sausages in the oven at 350F for about 45-50 minutes 2. Put a couple of drops (maybe a tablespoon) of vegetable oil into a dutch oven (or some similar pot) and fry the garlic until it's lightly browned. Add the chicken stock. 3. Stir in the rice. Green peppers, tomatoes, bay leaf, turmeric and hot pepper sauce. 4. Bring to a boil then cover and simmer on low for 20 minutes or until rice is tender. 5. Add salt and pepper to taste. Discard bay leaf. This recipie came from the cook book 'Light Kitchen' by Anne Lindsay |
Linguine and Scollops with Spinach1/2 lb. Linguine1/2 cup Chicken Stock or white wine (There is a low fat vegetable bouillon that I find works great) 1/2 lb. Scallops 1/3 cup light cream cheese 1 tsp. dried basil 1 tsp. grated lemon rind 2 cups shredded spinach (I just use the whole bag) 2 tbsp. freshly grated Parm cheese Directions 1. In a large pot of boiling water, cook the linguine until it's tender but firm; drain it and put it back into the pot. 2. Meanwhile, in a small saucepan, bring the stock to a simmer and add the scallops. Cover and simmer for about 4-6 minutes. When the scallops are cooked, remove them with a slotted spoon, and put them in the oven to keep warm. 3. Put the cream cheese and lemon rind into the remaining hot liquid and stir it until it's smooth. Pour over the pasta and toss. 4. Add spinach, basil and scallops and toss some more. Season with salt and pepper to taste and sprinkle with the Parmesan cheese. If you want this meal to stay low fat then go easy on the Parmesan. When I first made this meal I thought the spinach would never behave but if you keep tossing it will eventually come under control and shrink down to size. This recipe came from the cook book 'Light Kitchen' by Anne Lindsay |
Mustard Baked Chicken with Pasta ShellsThe chicken pieces are cooked in a succulent, mild mustard sauce, then coated in poppy seeds, and served on a bed of pasta.Here's what you'll need: 8 pieces of chicken (about 4 ounces each) 4 tbsp. butted, melted 4 tbsp. mild mustard (* see tip) 2 tbsp. lemon juice 1 tbsp. brown sugar 1 tsp. paprika 2 tbsp. poppy seeds 14-oz. Fresh pasta shells 1 tbsp. olive oil salt and pepper (* Tip: Dijon is the type of mustard most often used in cooking, as it has a clean and only mildly spicy flavour. German mustard has a sweet-sour taste, with Bavarian mustard being slightly sweeter. American mustard is mild and sweet. I used the American mustard*) Directions 1. Arrange the chicken pieces smooth side down, in a single layer in a large oven -proof dish. 2. Mix together the butter, mustard, lemon juice, sugar and paprika in a bowl and season with salt and pepper. Brush the mixture over chicken pieces and heave 'em into the oven (preheated to 400F) for 15 minutes. (Don't use all the mixture yet) 3. Take the dish out of the oven and turn the chicken pieces over. Coat the chicken again with what's left of the mustard mixture. Now sprinkle the poppy seeds over the chicken and pop 'em back into the oven for another 15 minutes. 4. Pour up some more wine for your guest. 5. While all this is happening you should be boiling a large pot of lightly salted water. Add the pasta to the boiling water and cook them until they're tender but still firm to the bite. 6. Drain the pasta, arrange it on a warn serving dish. Top it off with the chicken and pour the sauce over the works. I got this recipie from What's Cooking Pasta by Tom Bridge |