Grilled Chicken Bruschetta

This is our absolute favorite meal right now.  So easy, and perfect for summer!


GRILLED CHICKEN BRUSCHETTA

via

Sundried Tomato Vinaigrette salad dressing (we used Kraft brand)
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese
1 small pkg. fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill – Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I usually serve with sliced toasted sourdough baguette and we warm up the extra tomato mixture to eat with it.  

Good stuff.

Ranch Dressing

I do NOT like bottled ranch.  But I LOVE ranch at restaurants.  I don't know how they can even call both varieties by the same name.   I have been using this super easy ranch recipe for some time now and I am in ranch heaven because every salad tastes as good as a restaurant salad to me.  

 

I usually half this recipe, but then wish I didn't, because we eat it up fast.  Even if you don't eat it right away, it can keep for at least 2-3 weeks.  

RANCH DRESSING:

2 cups mayo (I always use light)

1 cup buttermilk

1 tsp salt (I actually leave this out usually)

1 tsp onion powder

1 tsp garlic powder

1 tsp parsley

pinch of pepper

Mix in a blender, or shake in a covered jar or bottle.  (I add a little plain milk to mine to water down and thin it out to where I like it.)  Make a few hours ahead if possible.  It's better after the flavors have time to mingle.  

 

This is a very versatile recipe.  I've replaced the parsley with cilantro and a little lime for mexican meals, or  added dill or chives for something a little different. 

Southwest Super Nachos

This is one of my new favorite "it's 5:00 and I haven't thought about dinner yet" meals.  Quick and easy and almost everything is on hand in my food storage.

Shredded chicken
1 can corn
1 can black beans
1 can diced tomatoes w/ green chiles (or regular tomatoes and a can of green chiles)
1/2 packet of taco or chili seasoning
 *simmer*

Top chips with shredded cheddar and microwave until cheese is melted.  Top with chicken mixture, sour cream, and fresh salsa.  

Chicago-Style Italian Beef Sandwiches

Yummy.

3 cups water
3 beef buillon cubes
1 t. each of:  salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)

Boil all together and pour over beef roast (3-5lbs) in crockpot.  Cook on low 8-10 hours.  Shred and leave meat in juices for another hour.

Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches.  Mushrooms would also be fabulous.   

Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.

You can remove some of the juices, but as they say in Chicago "The wetter the better!"  Mmmmmm, Mmmmm.

Banana Minimuffins!

The original recipe is from Martha Stewart with a few of my own changes.  I use applesauce instead of her canola oil, and yogurt instead of sour cream to make them healthier and less crumbly.  I always make mini muffins and Ave loves to eat a couple for her bedtime snack.  They are moist and chewy and not crumbly at all which is perfect for her. 

BANANA MINIMUFFINS:

Makes 12 Muffins or 36 Minimuffins (I get almost 50 minimuffins! I don't use paper liners and they freeze nicely in baggies afterwards)

4 (1 1/2 to 2 pounds) ripe bananas

1 cup packed light-brown sugar
1/2 cup applesauce (or canola oil)
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla yogurt (or sour cream)
1 tablespoon pure vanilla extract
 

Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

PRETZELS

If you stop everything you are doing and go make these RIGHT NOW, that is not soon enough.  They are so good.  They taste like mall pretzels.  I love mall pretzels. 

I made these last night and we used them as breadsticks with our fettucine alfredo.  I think I will never make breadsticks again and will always make pretzel sticks.  You might for a second think they have a lot of butter, but it is actually less than I use for my favorite breadsticks, so it's actually a healthy alternative ;)  It's actually probably less than I put on my toast.  It's for sure less than Ryan puts on his toast :)

Make. Them. Now. 

 

Recipe and picture from mykitchencafe.blogspot.com

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6-8 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

{Spicy} Stuffed Jumbo Shells

{Spicy} Stuffed Jumbo Shells

(there is an easy lowfat version here. I haven't tried that one because, let's be honest, I really like the fat.)

1 box jumbo shells cook according to directions on box, drain and rinse with cold water

In medium skillet cook together:
1 lb ground beef
1 clove garlic crushed (or 1/2 t minced)
1/2 t oregano
drain excess fat

stir together:
1 cup mayo (I use reduced fat)
1/2 t. oregano
1 t salt
2 cups cottage cheese
1/2 c shredded mozzarella
add cooked hamburger mixture

Spoon meat and cheese mixture into shells and place in a 9x13 baking dish.

Once all shells are stuffed, drizzle 1 jar of spaghetti sauce over the top.
* For the zesty spicy version (which I highly highly highly recommend) use Spicy spaghetti sauce, or add crushed red pepper flakes to any old spaghetti sauce with a little italian dressing for added zest ;) Italian sausage in place of ground beef is also tasty.

Sprinkle with parmesan cheese and shredded mozzarella

Cover with foil and bake at 35o for 20 min (325 for glass pan). Remove foil and bake an additional 10 min.

Picante Chicken

I'm making this tonight. I will add a picture later if I remember to take one.

Picante Chicken

4-6 frozen boneless skinless chicken breasts
1 c salsa (if you use THIS salsa, you don't need to add the extra lime juice or cilantro)
2 T lime or lemon juice
1/4 c dijon mustard
sour cream to top
cilantro for garnish

Mix salsa, dijon mustard, and lime juice. Place frozen chicken breasts in baking dish. Top with salsa mixture. Cover with foil. Bake at 375 for 35-45 minutes or until chicken is done. Top with sour cream. Top with fresh cilantro and more lime juice if desired.

*This is one of our favorite easy meals. The chicken is always SO moist and juicy. It is so much better if you use the fresh salsa. (Costco's bottled organic salsa is a close second if you add the lime juice and cilantro)


*DISCLAIMER: the original recipe was on the back of the Costco frozen chicken bag. This one may be slightly different since I don't have the bag right now and I have just done my own thing with it for a couple years now.

Restaurant Style Salsa

(I'm sorry my posts always begin with a pointless story. Actually, I must not be sorry because I keep doing it...)

I got this recipe from The Pioneer Woman, it's pretty much exactly the salsa I have been making for years, but I have never written it down and with my "just wing it" style, it always ends up just a little bit different. So I followed the recipe this time and it was excellent. I think I will use a recipe from now on.

I never use jalepenos, it is plenty spicy for me with the green chiles. I'm wussy. I know. And I only use one can of regular stewed tomatoes and one can with the green chiles.

If you like it chunkier, sometimes I chop a couple fresh tomatoes and dump them in.
*Please see my next post for Picante Chicken if you want to use this salsa in another excellent recipe.

Restaurant Style Salsa

Prep Time: 10 Minutes

Cook Time:

Difficulty: Easy

Servings: 12

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Big, Fat, Chewy White Chocolate Craisin Cookies

I am not a baker. Every "tried and true" cookie recipe I have ever gotten from anybody I manage to screw up. This is the first cookie I have ever made in my entire life that I actually get compliments on. They are as good as bakery cookies and are SO YUMMY! It's the only cookie I have been proud to take to a party in my entire life. The recipe came from this recipe, but I "made it my own" by adding white chocolate and Craisins. Even if you love chocolate, trust me on this one. Trev loves chocolate chip cookies, but even he likes the white chocolate Craisin version better. Please try it. And then please make sure to compliment me on how fabulous they turn out.

Big, Fat, Chewy White Chocolate Craisin Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups white chocolate chips
• 2/3 cups Craisins
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and Craisins by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

P.S. From Amy (tips learned the hard way)

1. Don't overmix when you add dry ingredients, mix only until JUST BLENDED.
   
2. Grease your pan as it says.
3. I have not made them as big as the recipe says though I'm sure they are fabulous. I use a heaping 1/8 cup (2Tbsp) and they are perfect. I tried to make them smaller once and they were not nearly as good. Don't be afraid to make them BIG.
   
4. I bake mine for 13 minutes. Don't overcook or they will be crispy, not fat and chewy. (This is probably common knowledge, but I learn the hard way. Over and over.) Do leave them on the pan for a minute or two before cooling. This prevents them from oozing through the wires of your cooling rack. (Again, probably common baking knowledge)
   

Slow Cooker Lasagna

This is out of the Kraft Food & Family magazine. This recipe is basically the Simply Lasagna recipe made in a slowcooker. (If you, like me, needed Simply Lasagna to be just a little bit simpler...) This would have been great when I was working to refrigerate the night before and throw in the crockpot in the morning. The noodles were a little soggier than the oven version.

What You Need!

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese (I always use cottage cheese, I like it better:)

1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

Make It!

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Mini Tostadas

This isn't a recipe, just another idea for leftover pulled pork. Or chicken. Or whatever. After we have a roast, we have some kind of variation of leftovers for the next couple of nights. Usually I do pulled pork sandwiches, but I had a load of corn tortillas and not buns this time. I just broiled my tortillas straight on the oven rack to crisp them up, but they would be great fried or even with those ready-made crispy tostada shells you can buy in the tortilla aisle. This recipe of Shelli's for ribs makes a good pulled pork if you aren't doing it with leftovers. But this would be EVEN easier!

Chicken Panini Sandwiches

(Sorry this is a picture of a half eaten sandwich. If anyone else ever remembers to take a better one please replace this.)

shredded chicken breasts
sautéed chopped onion--as much as you want
2-3 T pesto sauce--I use about this much for 2 chicken breasts, adjust it according to your own taste
diced tomatoes--add them right before you smash your sandwiches
cheese
bread--I use French bread but cut it hoagie style in about 4in pieces.
Then when you smash it in the George Forman it stays crustyDip in oil and balsamic vinegar as you eat. Sometimes I add other things to this if I have them on hand, like red peppers or artichoke hearts.

gee whiz...

For those of us who must be blogging morons (which I guess is only me), could you please explain how to edit a post that is already there (to add a picture for instance.) Is it possible that it won't let me edit something that Shelli posted? I can't find an "edit" or "add picture" or "change date" option anywhere on any of the existing posts.

Love, Amy

Italian Summer Chicken

4 chicken breast
¾ c flour
2 T olive oil
5 oz chicken broth
1 can (14 oz) artichoke hearts
½ tsp dill weed
1 ½ c green beans
2 T lemon juiceDip chicken in flour, seasoned with salt and pepper. Cook in oil over medium heat-about 2 min per side. Add chicken broth, artichoke and dill weed. Cover, reduce hear and cook for 5 min. Turn breasts over and add green beans and lemon juice. Turn heat high about 1 min until sauce thickens. Serve over pasta.

Frozen Hot Chocolate

¾ cup of hot chocolate mix
3 cup ice
1 cup milk
Blend together and serve immediately

Easy-Peasy Lettuce Wraps

shredded cooked chicken breasts
sautéed chopped onion
green peppers if I have them, I usually don't
stir fry sauce (or another Chinese sauce, I used to get general chau or something like that but stir fry sauce is easier to find)
crushed red pepper if you want it spicier (the stir fry sauce isn't spicy like general chau's, so I add a little for trev)
a little soy sauce
sometimes I add some of the cooked white rice to make the chicken go further sometimes we throw some almonds or Chinese noodles in for a little crunch
wrap in lettuce

Chicken-Artichoke Pitas

1 Onion
1 green pepper
6-8 sliced artichoke hearts
as much diced chicken as you want
pitas (the flatbread kind that fold like a taco are WAY better than the dried up pocket kind)Sauté onions and green pepper until almost tender. Add diced chicken. Cook until chicken is cooked through. Add artichoke hearts and heat until warm. Eat in a pita. Put cheese on it if you want. (A lot of people don't like artichoke hearts, but this is my ALL TIME FAVORITE and I would feel bad leaving it out)This is really good in the summer with squash or zucchini instead of green peppers.

Little Italy Chicken Pitas with Sun-dried Tomato Vinaigrette

http://ppkitchens.blogspot.com/2008/06/little-italy-chicken-pitas-with-sun.html
Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil (from the jar of sun-dried tomatoes)
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese (who has Asiago cheese? I use whatever I have, Parmesan or even mozzarella.)
pitas (the flatbread kind that fold like a taco are WAY better than the dried up pocket kind)
3 cups mixed baby greens
Preparation:Combine first 5 ingredients in a large bowl (I always chop the sun-dried tomatoes REALLY tiny because they are kind of gross to get a big chunk of). Stir in chicken, tomato, and cheese. Line each pita with 1/2 cup greens. Top with chicken mixture and drizzle with some of the dressing. Fold your pita.

Mom's Banana Nut Bread

2/3 c. Shortening
1 c. sugar
4 eggs
3 1/2 c. flour
2t. baking powder
1t. soda
1t. salt
2 c. mashed bananas (at least. the more you add the better!)
1 c. walnuts (optional)
Cream shortening sugar and eggs. Mix all dry ingredients in a separate bowl. Alternate adding mashed bananas and dry ingredients until well blended. Add nuts if desired. Fill bread pan 2/3 full. (Amy's special touch: Sprinkle batter with brown sugar before baking to make a sugary crust). Bake 350 for 45-50 min.