Cheesy Chicken and Tomato Bruschetta Turnovers

I can't begin to tell you how GOOD these things are. When I first developed them for Disney, we had them devoured in no time. I made them over and over again after that as well. Store-bought ingredients make this extra flavorful turnover a snap to make. Six  ingredient easy, it's ready in just over half an hour and special enough to serve to company. Instructions for appetizer-sized turnovers are included.

If you have the time, you already know these will be even better with your own roasted chicken and homemade bruschetta.

Cheesy Chicken and Tomato Bruschetta Turnovers

Hands-On Time: 10 minutes
Ready In: 35 minutes
Serves: 8

Ingredients:

1 package (2 sheets) puff pastry - thawed
1 small (2 pounds) rotisserie chicken
1/2 cup store-bought tomato bruschetta (I adore Wegman's fresh bruschetta)
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg
1 Tablespoon water

Directions:

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Remove meat from chicken and chop - you need 2 cups. Save leftover chicken and carcass for other recipes.
3. Unfold puff pastry and cut each sheet into 4 even squares.
4. Beat egg and water until frothy and brush the outer edge of each square with mixture.
5. Mound in the center of each pastry square: 1/4 cup chicken, 1 Tablespoon each -
bruschetta, Parmesan and mozzarella.
6. Fold over diagonally, making a triangle, and press the edges well to seal. Brush the
top of each pastry with egg wash and bake for 20 to 25 minutes or until golden brown and
bubbling at the edges.

For appetizer-sized turnovers:

Cut each pastry sheet into 8 squares and top each with a tablespoon of chicken and a
teaspoon each of bruschetta, Parmesan and mozzarella. Brush with egg wash and bake for 15
minutes or until golden brown and bubbling at the edges. Makes 16 appetizers.


8  plum tomatoes, chopped
1/4 cup finely diced onion
3/4 cup Basil
1 clove Garlic, finely minced
2 Tbsp  Olive Oil

Huli Huli Chicken

So, it's not that warm out yet, but some of us like to fire up the grill as soon as temps reach 55. This chicken is a beautiful reason to get your grill heated up! Huli Huli Chicken is authentic Hawaiian cuisine and highly coveted, spurring Hawaiians and vacationers alike to spend weekends seeking out Huli Huli stands. Make your own at home and savor the taste of the islands in your own backyard. It's said the the real deal is grilled only, but I've included broiler instructions for year-round enjoyment.

Huli Huli Chicken

Hands-On Time: 10 minutes
Ready In: 40 minutes
Serves: 4

Ingredients:

2 whole chickens, split in half

Marinade:

1/4 cup soy sauce
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup pineapple puree
2 cloves garlic - minced
1 1/2 inches ginger root - minced to a paste
2 Tablespoons rice wine vinegar


For Grill:

1. Combine marinade ingredients and stir until well blended.
2. Brush chicken halves with marinade and grill over medium-hot coals, turning once every 5 minutes and basting with marinade each time.
3. Grill for a total of 40 minutes.


For Broiler:


1. Preheat broiler and put broiler pan on the lowest setting.
2. Broil chicken halves for 20 minutes, turning every 5 minutes.
3. Brush chickens with marinade and continue broiling, turning once every 5 minutes and basting with marinade, for another 20 minutes - 40 minutes total.

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Is there any better tool in a busy person's cooking arsenal than a slow cooker?  The best part about them is the fact that they can be used year-round, as well. If it's too hot to cook, pull out the slow cooker. If you want something warm and comforting in the cooler months ... the slow cooker is just the thing!

With few ingredients and a very short prep time, this recipe is perfect for busy days. Throw everything in the slow cooker and go about your day. Using chicken thighs is a more affordable option than other chicken parts. The use of the slow cooker cuts out any frying, making this a healthier choice as well.

Slow Cooker Orange Chicken

Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Serves: 4

Ingredients:

4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic - minced
2 Tablespoons ketchup
Flour for dredging

Directions:

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Notes: Boneless and skinless thighs may be used.
       Do NOT use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.

Chicken Cannelloni

Chicken Cannelloni

 Cannelloni is a lovely stuffed pasta dish very popular in Italian cuisine. Usually pasta sheets, cannelloni shells or manicotti shells are used. I improvised and used egg roll wrappers instead. Egg roll wrappers are a pasta, but a very thin and delicate one, which just adds to the appeal of this dish. Egg roll wrappers are also far easier to stuff and roll than cooked pasta shells, which can be slippery and messy and often split or fall apart when stuffing. The whole process goes far smoother when time is of the essence - which is always around here.

I love a good Béchamel sauce and usually make my own, but for a quicker and easier solution I've used jarred Alfredo sauce. Use a deep dish for this so the pasta will cook well and not be chewy or underdone. 

Almost better than dinner was dessert ... one of our favorite biscottis, Blueberry - White Morsels Biscotti - click for the recipe! 

Blueberry Biscotti

Chicken Cannelloni
Makes 12 - Serves 6

Ingredients:

12 egg roll wrappers - 5" squares
16 oz ricotta cheese
1 large egg
1 teaspoon Kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried basil - crushed
1 clove garlic - minced
1/2 cup grated Parmesan cheese
1 lb cooked chicken breast - finely chopped
1 cup finely shredded Fontina, Provolone or Italian blend cheese - divided
1 jar (16 oz) Alfredo sauce or 2 cups homemade Béchamel

Directions:

Preheat oven to 350 degrees F.

1. Combine ricotta, egg, Parmesan, basil, garlic, salt and pepper. Whisk together well.
2. Fold in chicken and 1/2 cup of Fontina (or other) cheese. Set filling aside.
3. Grease a 9x13 deep baking pan with olive oil. Spread 1/2 cup of Alfredo or Béchamel sauce across the bottom of the pan.
4. Lay out an egg roll wrapper and keep the rest covered with a damp towel so they won't dry out. Place 1/4 to 1/3 cup of filling in the center of the wrapper and roll wrapper tightly around it. The rolls should be about an inch and a half in diameter. Lay, seam side down, in pan on top of sauce. Stuff and roll remaining wrappers and set in the pan in the same way.
5. Top rolls with remaining sauce, covering each completely. Sprinkle the other 1/2 cup of Fontina over the cannelloni.
6. Cover tightly with foil and bake for 30 minutes until bubbly. Let stand 10 minutes before serving.



*Notes:
Liquid needs to be exact with egg roll wrappers. Too much liquid will cause them to fall apart and too little will cause the edges to be dry and crisp.
Spinach can be added once it is cooked and drained very well - about a cup for this size recipe should do it.
I used 50% fat free Alfredo sauce and 2 egg whites instead of 1 egg to help cut back the fat in this recipe.
**Originally posted at Family.com: http://family.go.com/food/recipe-788409-chicken-cannelloni--t/

Greek Chicken Thighs and Potatoes

Greek Chicken Thighs and Potatoes

The Greek-inspired flavors of lemon, garlic and thyme are highlighted in this chicken and potatoes dish. Boneless and skinless thighs cook faster and are a healthier alternative. Serve with a big salad tossed with Feta cheese crumbles and Kalamata olives for a perfect meal.

Greek Chicken Thighs and Potatoes

Hands-On Time: 15 minutes
Ready In: 9 hours and 15 minutes including marinating time
Yield: 4-6 servings

Ingredients:

3 pounds boneless and skinless chicken thighs
3 pounds red potatoes
3 cloves garlic minced
1 large lemon, zested and juiced plus enough bottled juice to make 1/2 cup
1/4 cup olive oil
1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried Greek oregano)
1 Tablespoon Kosher salt
Freshly cracked pepper to taste

Directions:

1. Combine minced garlic, lemon zest and juice, olive oil, oregano, salt and pepper and stir until combined. Remove 1/2 cup of marinade and set aside.
2. Put chicken into a bowl or large zippered food storage bag and pour marinade over. Seal well, removing air and refrigerate 4 to 8 hours.
3. Preheat oven to 375 degrees F.
4. Clean potatoes and cut into equal sized chunks - about 1-inch square. Pour reserved marinade over potatoes and spread evenly across the bottom of a 9 x 13 roasting pan.
5. Remove chicken from marinade and set on top of potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes or until juices from chicken run clear and a thermometer inserted next to the bone reads 170 degrees F.

Chicken Thighs with Mango Jalapeño Salsa

Chicken Thighs with Mango Jalapeño Salsa

Chicken thighs get a little kick from jalapeños in a sweet-hot mango salsa. Temper the jalapeños by roasting them first, if desired, but either way, the salsa is the perfect accompaniment to the ginger, garlic and lime marinated chicken.

This was the very first time I've ever had mango salsa and I fell head-over-heels in love with it! I now make it often to have with different dishes like pork or grilled flank steak. It's delicious no matter how you serve it. The kids like it with traditional corn tortillas.

Not all of my children are fans of chicken thighs (and the man doesn't like chicken at all!) so substituting with another cut is just fine. Make sure to cook the chicken according to the cut and all will be well.

Chicken Thighs with Mango Jalapeño Salsa

Printable Recipe 
Hands-On Time: 15 minutes
Ready In: 9 hours and 15 minutes including marinating time
Yield: 4-6 Servings

Ingredients:

Thighs and marinade:

3 pounds chicken thighs - about 12 small, 8 medium or 6 large
one inch piece of ginger, peeled and grated
2 large cloves garlic - minced
Zest and juice of one lime
1 teaspoon Kosher salt

Salsa:

1 large *ripe mango - diced, about 2 cups
2 large or 4 small **roasted jalapeños - chopped fine
1/2 cup chopped cilantro leaves
1/2 cup diced red onion
1 lime - juiced
1 teaspoon Kosher salt

Directions:

1. Trim excess fat from thighs and set aside.
2. Combine garlic, ginger, lime juice, zest and salt and stir into a paste.
3. Rub thighs with paste, making sure to rub some under the skin.
4. Put into a plastic zippered bag and seal well, removing air. Refrigerate for 8 hours or overnight.
5. Preheat oven to 375 degrees F.
6. Arrange thighs on a rack over a baking pan and bake for 60 minutes.
7. While thighs are cooking, make the salsa.
8. Toss all salsa ingredients together and refrigerate until thighs are cooked.
9. Remove thighs from oven (check with a thermometer that they are at 170 degrees internally) and serve with salsa.

*Use a Tablespoon of honey in the salsa if your mangoes are not very ripe or sweet.

**Roasting jalapeños : Roast jalapeños  under the broiler until blackened. Turn several times during cooking so each side is done well. Remove from broiler and wrap immediately in plastic. Let stand 15 minutes and the skin will easily slip off the peppers. Remove seeds and chop.

505 Southwestern Salsas, Sauces and Chiles

Mexican Pizza with 505 Southwestern Salsa - 10- inch flour tortilla topped with salsa, ground beef, Mexican blend cheese, baked for 10 minutes then topped with black olives and sour cream. So easy!

Take a look at the salsa section of your local grocer and you'll see that salsas seem to be a dime a dozen these days. Some of them aren't even worth a dime a dozen, though. I do have my own favorite, or so I thought.

I was sent a box filled with salsas, sauces and green chiles to try from 505 Southwestern and I've found a brand new favorite salsa*. Honestly. I've already gone out and purchased more to have on hand and I'm not the only one in the house that fell in love. Last night several of my children finished off a jar in one sitting. I may be hiding salsa along with my chocolate soon.

What's this salsa? 505 Southwestern's All American Salsa, Medium heat. Wow. Even though the kids thought it was a bit spicy, they couldn't stop eating it and neither could I. My boyfriend is a heat lover and even though this is only medium heat, he loves it as well.

Not only is this salsa delicious it also benefits the Wounded Warrior Project:  Flagship Food Group will contribute 1% of the purchase price of every bottle of 505 Southwestern All American Salsa, with a minimum donation of $100,000 to WWP from May 1, 2013 through April 30, 2014. Awesome.

Each of 505 Southwestern's products are 

Extra Fresh — our chiles are picked, flame-roasted & flash-frozen during harvest
All Natural — we use only natural ingredients to preserve the just-picked flavor
Gluten Free — we use rice flour as a binder where necessary, not wheat
Zero Trans Fat — only natural vegetables, spices, herbs and fruits are used
New Mexico — all our chiles come from the Hatch Valley in New Mexico!

You just can't go wrong with these salsas and sauces. If you're stuck for ideas, let me help you out. First, you can go to www.505chile.com and search for recipes, or you can use one of the recipes I've provided below. Both turned out wonderfully using 505 products and my family has already asked me when I'm making them again!

Green Chile and Chicken Enchiladas

Enchiladas go creamy and spicy in this rich and flavorful version of chicken enchiladas. Diced Hatch chiles and sharp cotija cheese add to the flavor. Evaporated milk is a smart choice here instead of milk or cream, providing creaminess without all the calories or fat.

Green Chile and Chicken Enchiladas

Hands-On Time: 20 minutes
Ready In: 60 minutes
Yield: 6 Servings

Ingredients:

1 1/2 pounds cooked white meat chicken - chopped
2 large cloves garlic - minced
2 Tablespoons fresh cilantro - finely chopped
1 Tablespoon ground cumin
1/2 Tablespoon Kosher salt OR 1 1/2 teaspoons table salt
1 can (12 ounces) evaporated milk
2 cups 505 Southwestern All Natural Diced Flame Roasted Green Chile
12 six-inch corn tortillas
2 cups (8 ounces) shredded Mexican Blend cheese - divided
1/2 cup Mexican Crema or sour cream
1 cup (4 ounces) crumbled Cotija cheese or Feta cheese


Directions:

1. Preheat oven to 350 degrees F. Grease a 9 x 11 baking pan and set aside.
2. Toss chopped chicken with garlic, cilantro, cumin and salt.
3. Blend together evaporated milk and salsa in a large bowl.
4. Wrap tortillas in paper toweling and lightly mist toweling with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.
5. Set aside 1/2 cup of Mexican blend cheese for end of assembly. Use remaining 1 1/2 cups for inside enchiladas.
6. Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.
7. Whisk crema or sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.
8. Top enchiladas with Cotija (or Feta) cheese and reserved Mexican Blend cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.
10. Let stand 10 minutes before serving.

Easy Beef Enchiladas

Easy Beef Enchiladas

Hands-On Time: 20 Minutes
Ready In: 50 Minutes
Serves: 8

Ingredients:

1 pound lean ground beef
1 small onion, chopped
1 Tablespoon Kosher salt or 1 1/2 teaspoons table salt
1 jar (16 ounces) 505 Southwestern Enchilada and Tamale Sauce
16  - 6-inch  flour tortillas
2 cups shredded sharp Cheddar cheese

Directions:

1.Preheat oven to 350 degrees F  and grease a 9x13 baking pan.
2. In a large skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
3. Pour 3/4 cup of enchilada sauce into the bottom of the pan and spread across evenly.
4. Divide beef and 1 1/2 cups cheese between the tortillas rolling each up and setting, seam side down, into the pan.
5. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese.
6. Bake, covered with foil, for 20 minutes. Remove foil and bake until cheese is bubbly - about 5 to 10 minutes.


*Product provided by 505 Southwestern. All opinions are my own. This was not a paid endorsement. 

Chicken and Feta Tarts

Chicken and Feta Tarts

Chicken and feta are a favorite combination and these little tarts are the perfect appetizer or game-day bite for 12 or a light brunch for 6 served with a big green salad. Change the green herb to whatever suits your tastes and if Kalamata olives are not a favorite, California ripe are just as delicious.

Chicken and Feta Tarts
Hands-On Time: 10 minutes
Ready In: 25 minutes
Serves: 6

Ingredients:

1 package refrigerated pie crusts at room temperature
15 ounces ricotta cheese
1 egg white
4 green onions - green and white parts sliced thinly
1 tablespoon finely chopped basil
1 teaspoon salt
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
2 cups shredded rotisserie chicken

Directions:

1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or mist with cooking spray.
2. Unroll pie crusts and cut with a 3-inch biscuit cutter into 12 rounds, gathering dough and re-rolling as necessary. Lay dough rounds on baking sheets, 6 per sheet.
3. Combine ricotta cheese with green onion, egg white, basil and salt. Stir until well blended.
4. Top each dough round with 2 tablespoons ricotta mixture, shredded chicken, a teaspoon or so of Feta cheese and Kalamata olives, keeping the toppings centered and leaving an edge of pie crust about 1/2 - inch wide.
5. Fold edges of pie crust upward leaving most of the filling exposed.
6. Bake for 13 to 20 minutes or until crust is golden and filling is slightly puffy.
7. Cool briefly before serving.

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash

I don't know about you, but it sure is hot here lately! I love to break out the slow cooker in the summer so we can still have delicious meals without heating up the whole kitchen.

Chicken Paprikash is already full of flavor and easy on the budget, but slow cooking using chicken thighs only makes it more delicious and budget-friendly. Any cut of chicken can be used if you prefer white meat, but use bone-in for best flavor and results. Serve over noodles as suggested here, or trade for rice or spaetzle.

Slow Cooker Chicken Paprikash
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 6 hours and 15 minutes
Serves: 8

Ingredients:

8 - 10 chicken thighs
1 large onion - sliced thin
1 clove garlic - minced
2 Tablespoons olive oil
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons Hungarian paprika
2 cups chicken stock
1/2 cup sour cream
10 ounces wide noodles - cooked

Directions:

1. Combine flour, salt and paprika in a shallow bowl until well blended.
2. Heat oil in a heavy skillet and dredge chicken in flour mixture. Fry until golden, 3 minutes per side, and set into the bottom of a slow cooker liner.
3. Stir together onions and garlic with remaining flour mixture. Add onions over top of chicken.
4. Pour chicken stock over all and cook on low for 5-6 hours or until chicken is tender but not falling off the bone.
5. Remove chicken from cooker and stir sour cream into sauce. Check for seasoning. Serve chicken atop noodles and pour sauce over all.

Country Crock Casseroles - Easy Mac & Cheese Veggie Chicken Casserole and Giveaway

Winners! We have a winner and 5 Runners Up! Our Grand-Prize Winner is Gayle Daniel and the Runners Up will be notified via email about their prize! Thank you so much to everyone who entered and keep tuned for more great giveaways!

**************************************************************************

I'm very pleased to be working with Country Crock again sharing fabulous casserole recipes and hosting fun giveaways. If you don't already know, I'm also a Country Crock Correspondent so this chance to share with you was one I readily accepted.

First of all, I need to share this totally cute box I received with all the things I needed to prepare this first casserole and share the giveaway with you.

 From top to bottom, L to R: Top of box; inside the first lid; inside the second lid; the sides and back. Adorable, isn't it? My girls are currently playing "restaurant" with the box, but I have a sneaking suspicion it  make become a new home for some doll clothes.

This month we're sharing a recipe from Country Crock for an easy mac and cheese that you can change up any way your taste buds desire. I took this easy recipe and put my own spin on it. Try both and let me know what you think!

Use the original recipe to create your own version of Easy Mac and Veggie Chicken Casserole and make sure to share it here and on your favorite social media networks. Use the hashtag #CountryCrockCasserole so I can find you and share it, too!

This is the 8-inch, 1 quart capacity casserole dish that I'm GIVING AWAY. Look below for your chance to WIN!

Here's the original yummy recipe from Country Crock:

Easy Mac and Cheese Veggie Chicken Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1 cup 2% milk

8 ounces dry rotini pasta, Cooked and drained

2 cups diced cooked chicken

4 cups assorted frozen vegetables, thawed

2-1/4 cups finely shredded low fat cheddar cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Combine 3 tablespoons Country Crock Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8-inch baking dish.

2. Combine breadcrumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

And this is my spiced up version using grilled chicken, Mexican crema, roasted poblanos and Cotija cheese:

Country Crock Spread, green peppers, Cotija cheese and cilantro - just a few of the ingredients for my spicy take on this delicious casserole.

Green Chile Chicken Mac and Cheese Casserole

Green Chile Chicken Mac and Cheese Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1/2 cup 2% milk

1/2 cup Mexican crema (or sour cream)

8 ounces dry rotini pasta, Cooked and drained

2 cups diced grilled chicken

1 1/2 cups frozen corn - thawed

1 cup roasted and diced poblano chile 

1 1/2 cups green pepper - diced

2 cups finely shredded low fat Mexican blend cheese or Monterey Jack

1/4 cup grated Cotija cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Cotija cheese

1 Tbsp. fresh cilantro - chopped fine

Directions:

1. Preheat oven to 400 degrees. Cook green pepper in 3 tablespoons Country Crock Spread until tender. Combine peppers and Spread with, milk, crema, rotini, chicken, corn, chiles and cheeses in an 8-inch baking dish.

2. Combine breadcrumbs, 1 tablespoon Cotija cheese, chopped cilantro and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

Now, how to WIN!

Grand Prize for one lucky reader includes the following items:

·        Casserole dish

·        Country Crock VIP Coupon (good for one free product)

·        Recipe Card

Five runners up will receive: A Country Crock VIP Coupon. 

To enter: Pin this blog post to Pinterest including the #CountryCrockCasserole hashtag, and the URL to this post. If you do not have Pinterest you can choose one of the following alternatives to enter:

·        Tweet a link to you blog post using #CountryCrockCasserole

·        Post a link to your blog post on Facebook using #CountryCrockCasserole

Do all three and you'll be entered THREE times! PLEASE remember to include the URL of your Pin, Tweet or FB post in a comment here so I can make sure you're entered! This giveaway ends on July 8th at 12:01 A.M. Eastern Time. Good luck!

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.

Apricot and Honey Chicken

Apricot and Honey Chicken

One of my very favorite food producers is the honey bee. In fact, my grandfather kept bees and collected honey, something I've been wanting to do for some time. Honey bees have been in real danger over the past few years and at our house we try to do our part by growing bee-friendly plants in our garden. Honey is one of the best sweeteners for many reasons, but bees also help with our delicate eco-system by pollinating many plants, not just flowers. Check out SaveHoneyBees.org for information on how you can help.

Apricot and Honey Chicken is simple and quick and a great meal for a warm evening. Pair with a very green salad for a lighter meal that still satisfies.

Apricot and Honey Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour
Serves: 4

Ingredients:

5 Tablespoons honey
6 dried apricots - diced
1/3 cup apple juice
2 boneless, skinless chicken breasts - about 1 pound
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
2. Cut chicken breasts is half horizontally to form 4 thin cutlets. Sprinkle with salt and set in prepared pan.
3. Combine apple juice, honey and apricot halves together in a pan. Simmer gently for 10 minutes. Remove from heat and cool for 15 minutes. Process or blend until smooth.
4. Brush apricot mixture over chicken and bake until chicken is done, about 25 minutes.

Ponzu Chicken with Sesame Green Beans and Potatoes

Ponzu Chicken

Ponzu is a popular Oriental marinade made of soy and citrus. The salty sweet flavor pairs well with chicken and any citrus choice you like can be used for this, try changing it each time for a new flavor. The flour helps to thicken the sauce just right and no salt is needed with the soy sauce being used. Don't marinate longer than 2 hours total or the chicken will begin to 'cook' and turn mushy.

Sesame Green Beans and Potatoes

I like to serve the chicken with fresh green beans and red potatoes that make perfect partners when brought together with soy and sesame. Toasted sesame seeds can be bought or made. Tossing gently in a hot pan for a few seconds is all that's needed to bring out the nuttiness of the seeds and increase the flavor exponentially.

The sodium content between these two can be quite high, so a lower sodium soy is advised. I always use a good brewed soy sauce. The imitation soy is NOT the same in flavor and can actually make a good dish bad. Kikkoman is an excellent brand of soy and ponzu sauces.


Ponzu Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 35-45 minutes
Serves: 4

Ingredients:

2 Tablespoons vegetable oil
2 (about 1 pound total) large boneless, skinless chicken breasts
1/4 cup flour
1 clove garlic - minced
1/2 cup soy sauce
3 tablespoons fresh citrus juice such as lime, lemon or orange
1 Tablespoon Mirin (sweetened rice wine) or 1 teaspoon granulated sugar

Directions:

1. Cut chicken breasts in half horizontally so you have 4 thin slices. Set aside.
2. Combine soy sauce, juice, garlic and Mirin or sugar in a large bowl. Stir until well combined and add chicken breasts. Marinate for 20 - 30 minutes.
3. Heat oil in a 10-inch skillet over medium heat. Dredge chicken in flour until each piece is evenly coated. Fry in oil for 3 minutes per side until golden.
4. Pour remaining marinade over chicken and cover with a lid. Cook for another 3 minutes. Serve with sauce over each piece.


Sesame Green Beans and Potatoes
Printable Recipe
Hands-On Time: 5 minutes
Ready In: 15 minutes
Serves: 4


Ingredients:

1/2 pound fresh green beans
4 medium red-skinned potatoes
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1 clove garlic, minced
2 Tablespoons soy sauce
2 tablespoons toasted sesame seeds

Directions:

1. Snap ends off green beans and set aside. Wash potatoes well and cut each into eight thin wedges.
2. Heat oils in a large skillet over medium heat. Add potatoes on the bottom, topped with green beans and followed by garlic. Do not put garlic directly into oil or it may burn.
3. Lid tighly and cook for 10 minutes, checking every 2 minutes to stir so vegetables cook evenly. Check to make sure potatoes are soft and green beans are crisp-tender. Cook for another 3 minutes if vegetables are not done.
4. Sprinkle vegetables with soy sauce and sesame seeds at the end of 10 minutes and toss well to coat.

Arroz Con Pollo with Three Olives

Arroz con Pollo

Chicken and rice is a great staple for dinner, but when it's Arroz con Pollo, it's even better! This version has 3 different olives in it, added before most of the cooking so they soak up all the lovely flavors mingling in this dish. Cooking it with bite-sized chunks of chicken rather than whole pieces speeds the process so this delicious dinner is ready in no time.

Arroz Con Pollo with Three Olives
Printable Recipe
Hands-On Time: 20 minutes
Ready In: 60 minutes
Serves: 8
Cost Per Serving: $1.25

Ingredients:

2 Tablespoons olive oil
2 garlic cloves - minced
1/2 cup sliced green onion
1 large green pepper - diced
1 pounds boneless skinless chicken breasts - cut into 1-inch cubes
5 cups chicken broth
2 1/2 cups long-grain rice - uncooked
1 cup frozen peas
2 cans (28 ounces) whole tomatoes - diced and drained well
1/3 cup Spanish olives
1/3 cup ripe black olives - pitted
1/3 cup ripe green olives - pitted
2 teaspoons paprika
1 bay leaf
pinch saffron - optional

Directions:

1. Heat a large deep skillet over medium-high heat and add oil. Saute green peppers until they start to sweat or leach juices. Add garlic and onion and stir.
2. Scoot veggies to the side of the pan making a clear center. Add chicken and cook just until no longer pink.
3. Remove veggies and chicken and stir in stock, rice, peas, tomatoes, olives, paprika and saffron and bay leaf. Add chicken and veggies back in.
4. Lid tightly and reduce heat to low. Cook for 20-30 minutes or until rice is tender.
5. Remove bay leaf, fluff rice and serve.

Baked Chicken Flautas

Baked Chicken Flautas

Flauta is the Mexican word for 'flute' and usually refers to a large flour tortilla filled and rolled tightly before being deep fried. This version uses a smaller tortilla and healthier-for-you baking to make a delicious and economical dinner. 

  

Our entire family is crazy about these. The melted cheese and lightly seasoned chicken within a crunchy tortilla is delicious and can be served with a variety of accompaniments and sides. 

Baked Chicken Flautas

Printable Recipe

Hands-On Time: 15 minutes

Ready In: 1 hour 30 minutes

Serves: 6

Cost Per Serving: 1.00 

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

2 cups water

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1 cup shredded cheddar cheese

12 6-inch round flour tortillas

Cooking oil spray

For serving:

Sour cream

Shredded lettuce

Salsa 

Directions:

1. Preheat oven to 400 degrees F.

2. Put chicken in a small skillet and sprinkle with cumin and garlic. Add water and simmer until chicken is tender and falls apart easily, about 1 hour.

3. Shred or chop chicken finely and add cheese. Toss to combine.

4. Add chicken and cheese to the center of each tortilla and roll up. Place, seam side down, on a baking sheet and spray lightly with cooking oi.

5. Bake for 15 minutes or until lightly browned. Serve with sour cream, shredded lettuce and salsa.

RedPack Tomatoes

This past September I had the privilege of taking my mother back home to Indiana to visit friends and family. Her health hasn't been the best since my step-father died and I was afraid that she may not have another chance to get home.

We packed up her car and I drove us there over two days' time. On our way in to Tipton, her hometown, we drove by many, many Red Gold trucks. Mom and I remarked at how much we liked the way the trucks looked and even drove right by the plant.

I found stacks upon stacks of cans in each grocery store and wanted to get some to bring home, but forgot in all the rush to get to each place we wanted to visit on our trip (see a map of that HERE).

So, when I got home and a couple months later was contacted by RedPack I wanted to tell them, "Sorry, my heart belongs to Red Gold." , but looking closer at the email, I realized that RedPack IS Red Gold! I had no idea.

Each and every can of the tomatoes I so often use here at home in Pennsylvania come from the very same beautiful Midwestern ground that Red Gold tomatoes are grown in. You can read about that for yourself HERE. In the meantime, let me tell you about the very nice care package they sent to me.

Not only did I get the cutest canister that looks like the biggest can of Red Pack tomatoes ever, I also got an adorable oven mitt, can opener, recipe cards and, of course, cans of Red pack tomatoes.

Top of the can - so cute!

I think of all the canned products in the world that I rely on the most, it has to be canned tomatoes and I appreciate value and affordability at the same time, so I always have cans of Red Pack tomato products on-hand. From pasta sauces to tomato paste to crushed, diced and pureed - they are something I turn to again and again for consistency in flavor and quality.

Here is a favorite in my home and just about every other home I can think of, good ole chili. This one is made with ground chicken and filled with multi-colored peppers to boost flavor and nutrition and, as always, a can of Red Pack tomatoes.

Thick and delicious chili with Redpack tomatoes.

Ground Chicken Chili
Serves 6-8
Printable Recipe

1 pound ground chicken
3 Tablespoons olive oil
2 cloves garlic - minced
1 medium onion - chopped
3 cups diced peppers - 1 cup each of  red, yellow and green
2 cans drained light red kidney beans
1 can (28 ounces) RedPack tomatoes - crushed in thick puree
2 Tablespoons chili powder
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano flakes
1/2 teaspoon red pepper flakes
salt and pepper to taste

1. Cook onion, peppers and garlic in olive oil over medium heat until soft.
2. Add chicken and break up continually while cooking.
3. Toss in canned tomato and seasonings. Cover and cook over low heat for 20 - 30 minutes.
4. Add drained kidney beans, stir well and cook another 15 minutes until flavors are well blended. Taste for seasonings and adjust as necessary. Serve as-is or over rice and topped with sour cream, shredded cheese, sliced green onion or sliced jalapenos.

Super Bowl Worthy: Chicken and Cheese Dip

This was a happy accident I needed to share. Getting food ready for the playoffs this year, I had a few ingredients on-hand that I wanted to whip into something easy to serve. This dip was just the ticket. It was devoured faster than I thought it would be, and it will most certainly be on the menu for the Super Bowl this year (Go Steelers!).

Chicken and Cheese Dip

Makes 2 cups

Printable Recipe

2 boneless, skinless chicken breasts

3 cups water

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1 can (4 ounces) diced green chiles - undrained

1/2 cup salsa

1 cup shredded cheddar cheese

1. In a small skillet combine chicken, water, cumin, garlic powder and salt. Bring to a boil and reduce heat to low.

2. Cook until chicken is easy to shred, about 45 minutes. If water cooks out, add more, a cup at a time.

3. Remove chicken from water and shred or chop fine. Reserve 1 cup of cooking water. If there is not enough, add water to make 1 cup.

4. Mix chicken with salsa, green chiles, cooking liquid and cheese. Cook over low heat until cheese is completely melted.

5. Serve with corn chips, keep warm or reheat as needed.

It's Not Even Spring Yet!

I couldn't help it. I tried to restrain myself, really, but this stretch of warmer weather had me champing at the bit to grill something. Anything. So, after spending the morning zesting citrus for various things (Dorie Greenspan's Perfect Party Cake was one) I felt the need for fresh flavors on my dinner plate.

I had already thawed chicken breasts and was planning on fried chicken with a tomato based sauce, but I caught sight of the grill outside and made a last minute executive decision: the chicken must be grilled.

I had also been cooking beans to have on-hand. The beans were cooking with dried arbol chiles, bay leaves and garlic, and after tossing the lime shells (limes sans zest and juice) into the beans I felt like they needed to come to play in our dinner somehow. I scratched the tomato sauce idea and instead made a quick salsa with beans, avocado and tomato. It was the perfect complement to the grilled chicken. It was so good, in fact, that I had to keep from finishing it off myself. There are no herbs added and it doesn't need any at all - the combination of crunchy onion, tender avocado and tangy lime juice is terrific as-is.

Our dinner was a thrown-together delight. The chicken was topped with the salsa and I made a simple side of linguine tossed with olive oil, dried lemon zest and basil. It was divinely delicious and even the kids liked it. Not quite summer, but so close I could almost taste it.

Simple Tomato, Bean and Avocado Salsa
Makes 3 cups
Printable Link

1 1/2 cups seeded and diced tomato
1 1/2 cups cooked and drained beans (I used kidney and pinto)
1 small Hass avocado, peeled, seeded and diced
1/2 cup white onion, diced
2 cloves garlic, minced
2 limes, juiced
1 teaspoon Kosher salt

Combine all in a small bowl and toss well. Let stand for several minutes to blend flavors before serving.

Homemade Egg Noodles

Pasta making isn't anything new to me (see here and here) and something I love doing, so dog-earing the page on Homemade Egg Noodles in the Saveur 100 was a given. This time, however, I went back to the old-school way of rolling and cutting by hand rather than the method I'd become accustomed to as of late - using a pasta maker.

Up until a little over a year ago, I was hand rolling and cutting pasta each time the desire to make it fresh hit. Going back to basics this time proved to be very satisfying. My oldest daughter sat at the table while I worked and we chatted as I rolled and cut.

I had already decided what the noodles were to go into before I started - classic chicken and noodles. My family loved every last morsel, even the pickiest exclaiming how good it was. I had several of them come back for seconds (and one for thirds!) and they all left more satisfied than I'd expected. True bliss for a mom of seven.

The recipe for Jeannette Lander's Homemade Egg Noodles can be found at Saveur.com.

Classic Chicken and Noodles
Printable Recipe

One 3 to 3 1/2 pound chicken
2 stalks celery
2 medium carrots
1 small onion
3 cloves garlic
several sprigs fresh thyme
1 bay leaf
Kosher salt and freshly cracked pepper
1 batch Homemade Egg Noodles

Clean the chicken inside and out, rinsing well. Place in a large pot.

Scrub and roughly chop veggies and add to pot with garlic, thyme and bay leaf.
Cover with water and set over a high flame.
The moment the pot starts to boil, reduce heat and simmer for 30 to 45 minutes.
Remove the chicken and veggies from the pot to a large bowl, saving broth.
Once chicken is cool enough, remove skin and bones and cut meat into chunks.
Chop carrot if desired and add to chicken. Set aside.
Boil a large pot of salted water and add noodles. Boil until al dente, about 4 minutes for fresh noodles. Remove noodles from water and keep warm.
Heat 4 cups of leftover chicken stock and thicken slightly with beurre manier (equal parts butter and flour kneaded together and added by whisking small amounts in until thickening occurs) before adding back in chicken and noodles.
Stir well, add salt and pepper to taste and serve hot.

To Pea or Not to Pea

Chicken Pot Pie

Part of a recipe developers job, beyond the creation of recipes for a specific client, is also sometimes the 'creation' of tried and true mainstays. A publisher wants their own versions of the recipes we all know and love to help fill out their database.

It was just such a circumstance that led to revamping my own chicken pot pie recipe. That, in turn, led to several funny and opinionated discussions via Twitter and Facebook about whether or not peas should be added to a pot pie.

Living in Pennsylvania, one must first get past the bounds of which pot pie you're cooking; the P.A. Dutch version, or the comfort food classic that we all know. My own recipe has always been the equivalent of a chicken stew cooked in a pie crust. No pomp and circumstance, no muss, no fuss. My own mother made hers the same way, lots of chicken and potatoes, no peas.

Every single pot pie I'd ever seen anywhere else, including within the grocer's freezer, contained those little green spheres, but not mom's. Search as I may, I couldn't find a single instance in a cookbook or online without the inclusion of peas. So, I thought I'd poll my corner of the world and ask which it was; Peas or No Peas.

Some of the answers I received were downright hysterical:

Patrick N: I've never known a CPP that didn't have peas

April Jean: peas!

Louise Lenner: sometimes with...sometimes without depends on the tastebuds..I like ANY chicken pot pie lol

Rhonda Jenkins: I don't always eat the peas but I've never seen one without them! If I were making it though, I'd probably leave them out since Stephen is allergic to them. Speaking of which, how about a good recipe? I have chicken out for dinner tonight! lol

Trinette Stowell: Yes, please! Or not. Either way is fine with me.

Dave Baun: YES! PEAS! PLEASE!

Ryan Boudreaux: Hello....peas and carrots are a must! lol

Krista Foster: That you would even contemplate not adding peas makes me question your culinary integrity (LOL!!!!)

Daniel East: I have to say it: Give peas a chance! (there, I said it)

Drheckle MrGibe: Only a neophyte wouldn't add peas to pot pie

Jennifer Koenig Wilson: peas.·

Cassidy Coleman: EWWWWW!!!! NO FREAKING PEAS!

Jenn DiPiazza: PEAS!

Reese Badman: Peas! If they're nice and fresh when you put 'em in, they're like little explosions of goodness when you bite into them. Peas all the way!

Joan Nova: peas pls

Duane Foster: You have to have peas.

Heather Cohen: YES! PEAS!

Audrey Michael-smith: Even though I do not like them they do add a little color.. my vote is YES

Bruce Sarte: Peas -- definitely!

Paul Landis: No Peas??? Epic fail.

Yvonne Freitas- Garcia: no peas............. blah! Was never a fan. Chicken Pot Pie. *drools

Kate Parker: Absolutely add peas, YES YES YES!!!!!!!!·

Morgana Kennedy: This is a very serious question. My kids hate peas and would get out of eating dinner if they were in there. You could always be a "sneaky chef" and puree the peas so no one will know they are there. Something I do a lot. Good luck!

Jason Sturdevant: Just tell them its peas or brussell sprouts...

Kerri Koch: oooh ~ no peas in my pot pie please!

Wendy Mikko-Wood: A pot pie without peas? No way!

Toontz Okara: Peas!!!!

Caroline Kahikina McCloud: Coming in late on this, but PEAS yes! Mushrooms are the debate in our household. I generally make one with mushrooms and without.

Paula Dancho-Moffo yes!

Mickie Connor Young: Peas, definitely.

Jennifer Buckner Atkinson: Peas!

Faith Bond: of course..always had it in that i knew

Rachel Zenhausern: No! No peas! It's the one reason I avoid chicken pot pies when other people make them. I hate the peas. I've always hated peas. Just the smell of them makes me gag! Please no peas. My chicken pot pie is a creamy mix of mushrooms and broccoli topped with a homemade biscuit crust.

Kristine Grampo McNerney: No Peas! Please: )

Jenn DiPiazza: PEAS!

Tom Pierce: whirled peas

Julie Pleiness Liedke: peas.... for sure:-)

Anok Kropotkin: Peas!

Hannah Rittenhouse: peas..sure and little diced carrots too..yummo! that other one with the broccoli sounds yummo but is not a traditional chicken pot pie..actually they're ALL chicken PIES..if it's made in a pot a "la pa dutch" THEN it's a pot pie! AHAHAHA!

Virginia Tadrzynski: peas, definitely, that is unless you go to put peas in the potpie and 'sob' and 'alas' (you toss your head back and cover your forehead with your arm) THERE ARE NO PEAS in the freezer. Then...no peas.

I had several answers on Twitter, as well - from simple 'yes' to 'No peas. Ick! Pa-tooey.' It does seem that the peas won out, so in re-doing my recipe, I added peas. I have to say, though - when making this for my own family, the peas are out.

You may also notice that I've done another controversial thing - added potatoes. I've never had a pot pie at home that didn't contain potatoes and I love the flavor and texture they add.

Whichever you choose, Peas or No Peas, one thing is for sure, pot pie is one of the best things going.

This is the pot pie as it looks when made in one pan.

Anne's Chicken Pot Pie
Serves 8
Printable Recipe

1 cup diced onion
1 cup diced celery
1 cup diced potato
1 cup diced carrot
1/2 stick butter
1/2 cup all-purpose flour
4 cups chicken stock
1 Tablespoon fresh thyme leaves
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1 cup frozen peas
4 cups cooked and cubed chicken
1 double pie crust rolled to 1/4" thick and cut into eight 4.5" circles

Melt butter in a large pot and add onion, celery, carrot and potato.
Cook over low heat until vegetables begin to soften - about 10 minutes.
Sprinkle flour over vegetables and stir well. Pour stock into the pot in a thin stream, stirring all the while until the sauce begins to thicken. Add thyme, salt and pepper. Stir in chicken and peas. Cook for another 10 minutes until bubbly and completely heated through.

Ladle filling into 1 cup capacity ramekins or other suitable vessel - even oven-proof coffee mugs work well for this! Top each cup with a round of pie dough and set on a baking sheet.

Bake in a 350 degree F oven for 20 - 25 minutes or until pie crust is golden brown and filling is bubbling out the edges.