Spring...Inside

This makes me happy.  Bright, yellow daffodils in the kitchen window.  Notice the backdrop of snow outside?  That starts getting old for me this time of year to be honest.  Spring are you there? Hello.  Please come to Truckee.  Soon.

Menu Planning Monday or Tuesday 03-09-10

I oven roasted five large chicken breasts on the bone Sunday night.  And they happened to be on a killer sale so not only do I now have a great protein for my menu planning this week, it is budget friendly.

Monday - Shredded BBQ Chicken Sandwiches (using chicken from roasted breasts) and Broccoli Slaw
Tuesday - Pampered Chef Cheesy Chicken Chilaquiles (recipe below)
Wednesday - Spaghetti Sauce and Meatballs
Thursday - Grilled Flank Steak Fajitas
Friday - Breakfast for Dinner

Cheesy Chicken Chilaquiles
Ingredients:
1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro

12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)
Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)

Cook’s Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

©The Pampered Chef, Ltd. 2009

When in France...eat pastry

Ok when in France at Walt Disney World Epcot Center that is.  I traveled to Orlando this week on business but snuck away for an afternoon on my own at Epcot Center.  Love that place.  It also happens to be the kick off of the annual Flower and Garden Show and my camera is full of garden inspiration.  Among other things I love the World Showcase - a collection of exhibits or pavilions from countries around the world - including France.  Among the shops and gardens and restaurants is of course a french patisserie.  It was a tough choice but I settled on a Lemon Tart and Cafe Latte.  Delicious.  I grabbed a table outside, enjoyed my sweet treat and watched the world go by.  Pure bliss.

Favorite Chicken Potpie Recipe

We love Chicken Potpie -

especially my eight year old son - he asks

for them about every other day. I probably make a version of this - depending on what ingredients I have on hand once every other week.Adapted from Biscuit Topped Chicken Potpie Recipe from Sunset magazine. I have made the topping per the recipe but sometimes I use a frozen or canned biscuit to top the potpie. Sometimes I use this recipe

from Barefoot Contessa for the topping. This is a really good crust recipe. Hint: Roll out the leftover crust, sprinkle with cinnamon and sugar, roll up and bake to make tiny

cinnamon rolls. Yum. The point is that potpies are really ad

aptable and I don't really follow the recipe but try to keep it simple by making it all in one pot. Cook the veggies first, add chicken, add liquid and seasonings until combined and seasoned to taste...it's a little like cooking without a net...but that's my style.

Here's the version I made this week.

1 medium yellow onion - diced

1/2 cup carrots - diced

1 cup (about 2 medium) potatoes diced

1/2 cup diced mushrooms

1/2 cup broccoli - rough chopped

2 cups diced cooked chicken

1 cup frozen string beans

1/2 cup frozen corn

1/2 cup frozen peas

Olive oil

2 cups chicken broth

1 cup milk

1/2 cup flour

1/2 cup shredded cheddar

Salt, pepper, fresh thyme

In a large dutch oven heat 1 Tblsp of olive oil, add the onions and saute slightly. Add the potatoes and carrots and about 1/2 cup of the broth and simmer until slightly tender. Add the rest of the veggies and chicken and thyme. Combine. Salt and pepper and let is simmer a few minutes. Add the broth, simmer until it heats up. Add the flour and stir to coat. Add the milk and simmer until thick. Stir in the cheese. Taste - season as needed.

I pour about a cup of the mixture into greased ramkins and top with pastry. Bake per pastry instructions. Eat them while they are bubbly and delicious right out of the oven.

Creamy Chicken & Wild Rice Soup

This is a recipe I learned how to make at Back of the House Cooking School. This chicken soup is quick to make but delicious enough to serve at a dinner party. I like mine a little more spicy so I add Cajun Seasoning to the chicken/flour mixture.

1 pkg (8.8oz) Trader Joe's Mixed Wild Mushroom Medley, rehydrated

1 lb. chicken breast, diced in 1 inch cubes

1 cup all purpose flour

1 tsp salt

1 tsp freshly ground black pepper

1/4 tsp cayenne pepper

3 Tblsp unsalted butter

1 (14.5 oz) Trader Joe's Mirepoux

2 cups water (from rehydrated mushrooms)

1 cup chicken stock

1 cup Trader Joe's Cooked Wild Rice

3 Tblsp chopped slivered almonds

2 cups half n half

2 Tblsp dry sherry

Snipped fresh chives

Rehydrate the Mixed Mushroom Medley per package instructions.

Cut the chicken into bite size pieces and set aside. In a medium bowl combine flour, salt, pepper and cayenne. Mix thoroughly. Add reserved chicken pieces and toss to coat. Set aside.

Melt butter over a medium high heat in a large sauce pan. Add Mirepoix and saute until vegetables are tender. I start with the onion, then celery, then carrots - it takes about 5 minutes. Add the seasoned floured chicken pieces and saute until brown and cooke through.

Drain the rehydrated mushrooms reserving 2 cups of the mushroom water. Gradually add the water to the chicken and vegetable mixture. Cook whisking until the mixture comes to a boil. Whisk in chicken stock. Stir for one minute. Reduce heat and add mushrooms, rice, almonds, half n half and sherry. Heat until the mixture is all at hot serving temp. Taste and add seasoning as needed. Garnish with chives. Enjoy.

Happy Birthday!

Happy Birthday to my sister - wonderful woman, sometimes wonder woman, mom, daughter, wife and friend. Many more sis! Love you more n' my luggage.

And Chili Dog. The best Blue Heeler in all of the Sierra turns two today. He is being showered with dog treats by his favorite eight year old. Lucky dog.

Homemade Pizza on the Grill

I love the grill - even in the winter season. During the summer we grill nearly every day so I had to figure out a way to do one of our favorite meals...pizza outside.

I make my crust - easy recipe - but I've done it with prepared dough from Trader Joe's too. Roll it out into individual pizzas, grill both sides, then top with favorite ingredients. It is perfect for a Friday Night family meal or a party with friends.

Basic Pizza Dough

1 1/2 cups warm water

1 package active dry yeast

1 Tblsp honey

3 1/2 cups all purpose flour

1/2 cup semolina flour

1/3 cup olive oil

1 tsp salt

Combine 1 1/2 cups warm water, 1 package of active dry yeast and 1 Tblsp honey in large mixing bowl. I use my Kitchen Aid with the dough hook all the way through this recipe. Let the yeast dissolve - about 5 minutes. Add 1 1/2 cups all purpose flour, 1/2 semolina flour, 1/3 cup olive oil and 1 tsp salt. Let the mixer combine ingredients until they just come together then add the remaining flour. Let the mixer knead the dough until it comes together in a nice smooth ball. Cover and let rest in a warm place until dough rises to double, punch down and use or if you aren't ready for it. Let it rise again.

I punch the dough down and take about a lemon size chunk out at a time - roll it on a floured surface and lay the rolled rounds on a cookie sheet to transfer to the grill.Prepare a hot grill. I have a gas grill but have done this on a charcoal fire and in a wood fired pizza oven too. Get the grill hot - 500 degrees or so works best. I brush a little olive oil on the dough rounds and place them directly on the grill grates. It takes 2-3 minutes to get the brown grill marks. Flip and repeat. It will only take a minute on the second side.

Once you have the pizzas grilled on each side, top with your favorite sauce and ingredients and either return to the grill briefly to melt the cheese or stick the sheet pan with the pizzas under the broiler for a few minutes.

Enjoy. The crust is light, thin, crispy. Just like we like it.