Whenever I go to Costco, I love to pick up a rotisserie chicken for dinner. We always have left over chicken meat waiting to be transformed into a yummy meal the following night. This dish was also inspired by my Grandma Forshee who loved to make Chicken a la king when a guest would stop by. Although Grams always served her Chicken a la king on a piece of toasted white bread, I prefer using freshly baked reduced fat Pilsbury biscuits. This is an easy and quick version of chicken pot pie without all the guilt from the pastry crusts. (You can also slow cook this meal by using 2 raw chicken breasts cubed. After sauteing onions and celery, adding flour and whisking in chicken broth and sour cream, place all ingredients and chicken in crock pot on low for 5 hours. Bake biscuits right before serving. )
1-2 c Chicken (cooked and shredded or cubed)
1 small bag frozen mixed vegetables with green beans, corn, carrots and peas
2 T butter
1 t garlic
1/4 c onions
2 stalks celery (chopped)
2 T flour
3/4 c chicken broth
1/4 c sour cream
1/2 t pepper
salt to taste
pinch of cayenne pepper
1/4 t dried sage
Large and fluffy refrigerator biscuits
In a saucepan, saute onions and celery in butter and garlic. Add 2 T flour. Cook flour for 2 minutes. Whisk in chicken broth. Stir in sour cream, salt, pepper, sage and cayenne. Gently fold in frozen vegetables and chicken. Cook on medium/ medium low for 15 minutes. Bake biscuits as directed on package. On a dinner plate, break warm biscuits in half and spoon chicken and vegetable mixture on top of biscuits. *This dish requires no side dishes.
Tuesday, April 6, 2010
Monday, April 5, 2010
Ginger Peanut Chicken Wraps
This is a great spring/summer dish. I absolutely love the warm and cold combination as well as the added crunch from the cucumber and bell pepper.
Ingredients
1 T olive oil
3 chicken breasts
Salt and Pepper
2 T sugar
1 T fresh ginger (minced)
1 t fresh lime juice
2 t soy sauce
1/4 t salt
1 t garlic (minced)
1/4 c creamy peanut butter
2 T water
3 T fresh cilantro (chopped)
8 flour tortillas
romaine lettuce (shredded)
cucumber (peeled and diced)
Red bell pepper (diced)
Directions: Cook chicken (seasoned with salt and pepper to taste) in 1 T oil over medium heat for 5 minutes on each side or until done. Cut chicken into bite-size pieces. While chicken is cooking, place sugar, fresh ginger, lime juice, soy sauce, salt and garlic in a blender and process until smooth. Add peanut butter and water; blend for 20 more seconds, scraping sides. Add peanut butter mixture to chicken and toss. Add fresh cilantro and toss. Warm tortillas. Spoon 1/2 cup chicken mixture onto each tortilla. Add cold lettuce, cucumber, and red bell pepper and roll up. (add green onion slivers if desired.)
Ingredients
1 T olive oil
3 chicken breasts
Salt and Pepper
2 T sugar
1 T fresh ginger (minced)
1 t fresh lime juice
2 t soy sauce
1/4 t salt
1 t garlic (minced)
1/4 c creamy peanut butter
2 T water
3 T fresh cilantro (chopped)
8 flour tortillas
romaine lettuce (shredded)
cucumber (peeled and diced)
Red bell pepper (diced)
Directions: Cook chicken (seasoned with salt and pepper to taste) in 1 T oil over medium heat for 5 minutes on each side or until done. Cut chicken into bite-size pieces. While chicken is cooking, place sugar, fresh ginger, lime juice, soy sauce, salt and garlic in a blender and process until smooth. Add peanut butter and water; blend for 20 more seconds, scraping sides. Add peanut butter mixture to chicken and toss. Add fresh cilantro and toss. Warm tortillas. Spoon 1/2 cup chicken mixture onto each tortilla. Add cold lettuce, cucumber, and red bell pepper and roll up. (add green onion slivers if desired.)
Zucchini Casserole
Years ago, I brought this yummy dish to a Super Saturday Craft day where all potluck dishes were judged. This recipe won first place in the main dish category and first place overall. This is a fabulous vegetarian main dish or a great side dish to a piece of meat. I usually serve this casserole as a main dish with a slice of french bread or cornbread. This is one of Corey's favorites.
Ingredients
1 box Uncle Ben's long and wild rice (original not quick)
1 T olive oil
2 c water
¼ c butter
4 stalks celery (diced)
1/2 medium onion (diced) *if your family likes onion, use entire onion.
1 green bell pepper (diced)
4 oz package mushrooms (sliced) or 1/2 of 8 oz package
3 small or 2 large zucchini (diced)
14 oz can of diced tomatoes with juices
1 T garlic (minced)
2 t seasoning salt
1 T dried basil
8 oz pepper jack cheese (shredded)
Directions...Sauté long and wild rice in 1 T olive oil for 5 minutes. Add 2 cups water, cover and cook for 25 minutes. While rice is cooking, sauté vegetables and mushrooms in ¼ c butter and 1 T of garlic for 8 minutes. I use a large sauté pan with deep sides. (All vegetables should be diced approximately the same size.) Add can of tomatoes, seasonings from box of rice, seasoning salt and basil. Cook for a few more minutes. Combine vegetables with rice and place in baking dish. Sprinkle with pepper jack cheese and bake for 15 minutes at 375 degrees.
Ingredients
1 box Uncle Ben's long and wild rice (original not quick)
1 T olive oil
2 c water
¼ c butter
4 stalks celery (diced)
1/2 medium onion (diced) *if your family likes onion, use entire onion.
1 green bell pepper (diced)
4 oz package mushrooms (sliced) or 1/2 of 8 oz package
3 small or 2 large zucchini (diced)
14 oz can of diced tomatoes with juices
1 T garlic (minced)
2 t seasoning salt
1 T dried basil
8 oz pepper jack cheese (shredded)
Directions...Sauté long and wild rice in 1 T olive oil for 5 minutes. Add 2 cups water, cover and cook for 25 minutes. While rice is cooking, sauté vegetables and mushrooms in ¼ c butter and 1 T of garlic for 8 minutes. I use a large sauté pan with deep sides. (All vegetables should be diced approximately the same size.) Add can of tomatoes, seasonings from box of rice, seasoning salt and basil. Cook for a few more minutes. Combine vegetables with rice and place in baking dish. Sprinkle with pepper jack cheese and bake for 15 minutes at 375 degrees.
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