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Challenge 1


The first recipe I tackled has made it around pinterest without any blog or credit. It’s just the photo below and the directions.
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The directions call for 4-6 raw chicken breasts, a green veggie a packet of Italian dressing mix and a stick of melted butter. Cook at 350 for 1hour

I only used 2 chicken breasts, FRESH, not canned, green beans, russet potatoes, the Italian dressing and a stick of melted butter. I cooked at 375 for 1 hour.

DO NOT use a full stick of butter. Even with 6 chicken breasts this is far too much butter. I suggest using 1/2 a stick for 6 chicken breasts and less for 2-4 breasts. Overall, I’d say this recipe was delicious, and easy! I’d suggest it to anyone looking for an easy tasty dinner!

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CROCK-POT Creamy Chicken Italiano


This recipe is one that my boss has had for ages. I make it for them about once a week in the autumn/winter, and LOVE eating the left overs the next day.

I don’t have any photos for this recipe, since I’ve never made it at home, but I know the recipe by heart and for any/all meat eaters you’ll LOVE THIS!

What You’ll need:
4 frozen costco chicken breasts (or any frozen boneless skinless chicken breasts.)
Powdered Italian Dressing mix
1 Can of Cream of ANYTHING. Seriously Cream of chicken, mushroom, cheddar, celery… any of it works!
1 8 oz package of Cream cheese (the kind that comes in the box works best.)
1/2 cup water
Crock pot

What you’ll need to do:
Put your chicken (FROZEN) breasts into your crock-pot. Mix together your packet of italian dressing & your 1/2 cup water, pour over chicken. Cover & cook on LOW for 5 hours. This is when I bring the cream cheese out of the fridge & set it on the counter, leave it there until the next step.
Next, once you’ve cooked the chicken for 5 hours, mix together your can of cream of whatever, and the cream cheese. Add the mixture to the crock pot & cook on HIGH for 1 hour to 1 1/2 hours.

Thats it, once it’s done cooking it’s ready to serve. Serve over rice or egg noodles… or whatever your preference. Serve with a nice green veggie and you’ll have an amazing, easy and delicious dinner!

 

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Another delicious meal :)


So this morning I told K-toast that I was going to make a meal he really enjoyed. He glared at me and made a nasty face. That kinda sorta frustrated me, so I decided I wasn’t going to make something he loved that everyone else only felt so-so about. SO I went out on a limb and attempted a chinese-ish dish. (I made the kiddos home made chicken strips haha.)

Katie’s Ginger-Pineapple Chicken

What you’ll need:
1 package of chicken breast tenders, washed and cut into bite sized pieces
5-6 tablespoons of pineapple juice (I bought ours at Uwajimaya)
2 tablespoons brown sugar
2-3 tablespoons of freshly grated ginger root (Safeway produce section, you will have to grate on your own) – DO NOT USE GROUND GINGER
2 tablespoons of honey
4 tablespoons soy sauce (I used Organic soy sauce from Uwajimaya)

Mix together all of the ingredients  and put in a bowl. Toss in bite sized chicken pieces and let marinate for 2-3 hours (or overnight, 1 hour works too.)

Once you’ve let the chicken marinate toss a tiny TINY bit of peanut, canola, or the oil of your choice in a skillet. Once it’s warmed then toss in the entire mixture. Cook until sauce changes color and chicken is cooked all the way through.

Serve over rice, with some wine & you have a delicious quick easy meal! Feel like maybe something should be added? Changed? Try it out and let me know!!

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theREALchef 5


Coconut Chicken with Apricot sauce

This dish is uh-ma-zing. I made it for 7 and only 1 didn’t like it, and he’s 9 and super picky! I saw this recipe on my FAVORITE food blog, Pennies on a Plater. I adjusted it a bit (for example, I made it for 7, not 4.) As usual her recipe’s did NOT let us down. I’m sad to say I didn’t get any photos of this dish, but feel free to search for the photo on her site.

I’ve never had a love for coconut. That being said I never hated it, I’m just…neutral. This chicken dish made me fall in love with coconut! Be ready to eat more than you thought, and want to make it again asap.

I’m giving you the recipe’s for MY version, feel free to go to Pennies on a Plater for hers!

2 eggs
1/2 a bag (ours was 14 oz, so 7 oz should work) sweetened coconut flakes (Safeway brand are like $2.00
1 cup flour
1/4 teaspoon garlic powder (I used VERY little garlic powder, because the kids are not fans of garlic)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 boneless chicken breasts
1 cup unsalted butter, melted
1 Jar apricot preserves (Safeway has them for cheap!)
Dijon mustard

First things first. Pre-heat your oven to 400° F

Next, get out your Large casserole dish, and set it aside. (I rubbed some butter on the bottom, to help prevent the coconut chicken from sticking.)

Lightly beat your two eggs in a bowl (must be big enough to hold your chicken breast one at a time!) Set aside.

Next, mix the coconut, flour, garlic powder, salt and pepper in a bowl.

Take your first chicken breast, coat it in the egg, then roll it in the coconut mixture, then place in your casserole dish. Do this with all 8 chicken breasts.

Once all your chicken is lined up, drizzle the melted butter over each of the chicken breasts evenly.

Once your oven is pre-heated place your casserole dish in the oven and cook for 20 minutes (or until chicken is done, check with your meat thermometer, should be 165 or higher.)

While your chicken is in the oven, start some rice (we have a rice cooker, but you can do it on your stove top too!) Once your rice is cooking, you can start making your sauce!

Mix together your apricot preserves, and dijon mustard (I used one small safeway jar of preserves and 1/3 a squeezable container of safeway dijon mustard.) Place bowl in fridge to chill.

Serve over rice, with a side of Broccoli or the vegetable of your choice and a helping of the delicious Apricot sauce you made 🙂

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TheREALchef 2


Alright, I know I said I’d post these more often, and in this post I also said I’d post my Chicken and Dumplings recipe but I never got around to typing it up…so yeah haha. This week I’m going to share my recipe for Chicken and Hashbrown Caserole. This one I made up — It turned out really really well though, so don’t worry 🙂

Ingredients:

  • 2 cans condensed cream of chicken soup
  • 2 cups sour cream (I used light)
  • 2 tablespoons butter, softened (I used Smart Balance)
  • 2 tablespoons dried onion flakes
  • ground black pepper to taste Salt if you’d like too
  • 1 package frozen hash browns, thawed
  • 1 package of extra sharp Cheddar cheese, shredded (I used 2 bags haha)
  • 1 cup crushed cornflakes cereal
  • 2 cups (or however much you’d like) cooked, chopped chicken
  • 1/2 a small bag of frozen peas
  • 1/2 cup chicken broth

pre-heat oven to 350 degrees. Grease your 9×13 pan (I actually used a larger dish.) In a bowl (it’ll need to be large fyi) mix together everything except hash browns cheese and chicken broth. Once everything is mixed together toss in your hash browns, if too thick to stir, now add your chicken broth (mine was super thick, so I added the chicken broth and it made it a good consistency. Finally toss in 1/2 package of cheese. Stir everything together. Now pour and spread into your baking dish. Now sprinkle the other 1/2 of your cheese. Place your corn flakes into a plastic ziploc bag. CRUSH. Sprinkle (evenly) crushed cornflakes onto top of casserole. Place in oven un covered, cook for 45 minutes, you’ll know its done when it’s bubbling lightly and the cornflakes are browned. You don’t need the chicken or peas, most online recipes don’t have them, I added them to make the dish a little bit more balanced and I couldn’t add more because the kiddos I was cooking this for are…well a wee bit picky. 🙂

If you make this let me know what you thought! Did you add or change anything? What did your friends/family think? Share photos if you have them! (I forgot to take photos with this recipe.)

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theREALchef?


Fall colors, photo by Mitchell Smith Photography.

Fall colors, photo by Mitchell Smith Photography.

Fall is in the air! Leaves are changing (finally, because they didn’t change last October!) I’ve been craving all my favorite wintery/fall foods and I have decided to try out some of my favorite recipes!! I can cook my favorite meals for @EverSoLightly and myself 🙂

I thought I’d share my recipe’s with you. First recipe I made this week was home-made MINI chicken pot pies! I got this idea from a friend. Instead of making a regular sized pot pie, make little personal sized ones, similar to the ones you get in the store, but better of couse. 🙂

All measurements vary depending on your preference and how many pies you’re making.

Ingredients:
cups of chicken – cooked (you can use the pre-cooked rotisserie chicken from Safeway or whole foods.)
chopped celery (I chop mine up really small — I’m not a big fan)
chopped carrots
russet potatoes cut into bite sized pieces
1 package of chicken gravy — I made mine with whole milk, but water or any other type of milk would work
Flour (1/3 cup)
Chicken stock/gravy
Crust – I get mine from Whole Foods
butter (I use Smart Balance)
frozen peas
Something to cook/serve your pies in I used something similar to these. I got mine at ross for $1.00 a piece.

Your oven will need to be pre-heated to 400 degrees F

Cut up all your veggies, and chicken. I like to pre-measure everything before starting, though I usually add more as I’m cooking and tasting. In a pan, melt your butter toss in your potatoes, carrots, and peas. Once they are tender, slowly stir in your flour. Once your flour has been mixed in gradually add your broth and gravy. Stir until they are bubbly (not boiling) and thick. Now add your chicken and turn off your burner, and move your pan to a safe location.

Line your mini pie dishes with your crust. Make sure you have followed the directions on the box. If you’ve made your own crust, KUDOS to you I don’t have the time or patience 🙂

Carefully spoon your filling into the pie dishes. Once you’ve filled them all cover with top crust and make sure to puncture holes into the top of your pies to help them breathe.

Place each of your pie dishes on a cookie sheet and put in oven. Cook 20-40 minutes until browned. Let cool a few minutes and serve!

Next recipe: Chicken and Dumplings 🙂