• 31Mar

    Chicken & Cheese Breakfast Muffins

    After some experimentation, I’ve come up with a recipe that I like. I started with the Best Ever Muffins recipe, and added diced cooked chicken, cheese crumbles, and bacon. The basic batter is sweet, rather than savory, so I added some garlic powder. They turned out pretty good, and Matt takes one with him to work.

    This recipe makes 6 jumbo sized muffins.

    Chicken & Cheese Breakfast Muffins

     
    2 cups all-purpose flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup white sugar
    2 teaspoons garlic powder
    1 egg
    1 cup milk
    1/4 cup vegetable oil
    1 cup diced cooked chicken
    1 cup cheese crumbles
    1/2 cup bacon

    Preheat oven to 400 degrees F (205 degrees C) and spray the jumbo muffin tin with no-stick cooking spray.

    Stir together the flour, baking powder, salt, garlic powder and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until about half mixed.

    Add in chicken, bacon and cheese and stir until all the dry ingredients are moistened. The batter should be lumpy.

    Divide the batter equally between the six jumbo muffin cups and abke for about 25 minutes or until the tops are golden brown.

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  • 06Mar

    Chicken Honey Mustard Biscuits

    We had these for supper on Wednesday night. I wasn’t sure they were going to work out because the batter was just so soupy. It looked rather unappetizing too. And you know what? I just realized I forgot to put the salt and pepper in. I used Jiffy mix, as it was on sale, instead of Bisquick. The biscuits turned out very soft, more like a dumpling than a biscuit. Next time, I will use Bisquick to see if the mix makes a difference, or if I need to cut back on the amount of milk being used. :)

    Chicken Honey Mustard Biscuits

     
    Serves 4

    3 cups baking mix, such as Bisquick
    1 cup milk
    1 cup shredded carrots
    3-4 scallions, thinly sliced on a bias
    1 small zucchini, shredded
    1 1/2 cups shredded chicken
    1/4 cup honey
    1/4 cup mustard
    1 cup shredded sharp cheddar cheese, divided
    Salt and ground black pepper

    Pre-heat oven to 425ºF.

    In a large mixing bowl, combine the baking mix and milk until almost completely mixed. Add the carrot, scallions, zucchini, chicken, honey, mustard, half of the cheese, some salt and pepper, and continue mixing until evenly combined.

    Using an ice cream scoop or two spoons, deposit the mixture into 2-inch rounds (just eyeball it) onto two greased baking sheets. Sprinkle the remaining cheese over the top of the biscuits and bake until golden brown and the cheese has melted, 15-18 minutes.

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  • 17Feb

    Double Dumpling Chicken Soup

    The kids love this recipe, from their favorite tv cooking personality’s magazine.. I stock up on gnocchi when they’re on sale, just to make sure I’ve got it to make this dish.

    Double Dumpling Chicken Soup

     

    2 tablespoons extra-virgin olive oil
    4 ribs celery from the heart, chopped
    2 onions, chopped
    4 carrots, shredded (1 1/2 cups)
    1 fresh bay leaf
    Salt and freshly ground pepper
    6 cups chicken broth
    1 pound ground chicken (or ground turkey)
    1 egg
    1/2 cup Italian bread crumbs
    1/2 cup freshly grated Parmigiano-Reggiano
    2 cloves garlic, finely chopped
    Dash freshly grated nutmeg
    One 1-pound package gnocchi
    1 cup frozen peas
    Flat-leaf parsley, finely chopped

    In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

    Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you’ll have about 40) and add to the soup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the soup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with fresh baked rolls, if you like.

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  • 11Feb

    Crispy Chinese Lemon Chicken with Lemon Rice

    Ari loves chicken. It was the first meat we could get her to eat, followed closely by hot dogs. She can be a very picky eater – it’s not taste that’s the problem, though, but texture. Because of this, I’m always on the lookout for new recipes for chicken.

    This week, I thought I’d try Rachael Ray’s Crispy Chinese Lemony Chicken. It’s from her Budget Meal section, but it sure doesn’t taste like a budget meal. I made a few changes to the recipe to better fit what I wanted to do. The original recipe calls for plain white rice and a dipping sauce. I think plain white rice is a sin, and we generally don’t do dipping sauces (Ari won’t dip anything, not even fries in ketchup), but I wanted to make sure we had all the flavors. What I did was put all the ingredients for the dip into the rice.

    It turned out really well, and Ari said that if I made it again she’d eat it. That’s a winner to me! :)

    Crispy Chinese Lemon Chicken with Lemon Rice

     
    3/4 c rice
    juice of half a lemon plus enough chicken stock to make 1 1/2 cups of liquid
    2 tbsp soy sauce
    1 tbsp honey
    4 tbsp vegetable oil
    1/2 cup unflavored breadcrumbs
    Zest 1 lemon
    1 tbsp (about a 1-inch piece) fresh ginger, finely grated
    1 tbsp (a palmful) sesame seeds
    Salt and freshly ground black pepper
    2 boneless, skinless chicken breasts, cut into strips
    1 scallion, thinly sliced

    Place a medium saucepan over medium-high heat with the rice, soy sauce, honey and lemon juice/stock mixture. Bring the liquid to a boil then cover the pan and reduce the heat to low. Simmer until all the water has been absorbed and the rice is tender, about 15 minutes. Turn off the heat and set aside.

    While the rice is cooking, put a large skillet over medium-high heat with 4 tablepsoon of vegetable. In a large, re-sealable plastic bag, mix together the breadcrumbs, lemon zest, ginger, sesame seeds, some salt and pepper. Add the chicken to the bag and toss well to evenly coat the chicken (give each piece a good press with the crumbs to make sure the coating sticks).

    Put the chicken pieces in the hot skillet and cook until golden brown and cooked through, 7-8 minutes. Cook the chicken in batches if you need to – place the cooked chicken on a paper-towel lined plate and cover them with aluminum foil to keep them warm.

    When all the chicken is cooked, fluff the rice with a fork and stir in the scallions. Serve the chicken with the rice, and a nice salad.

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  • 06Feb

    Chicken and Pasta with Mango Cream Sauce

    I can’t remember where I found this recipe, but the kids loved it, and Matt thought it wasn’t bad.

    Chicken and Pasta with Mango Cream Sauce

     
    8 ounces uncooked rigatoni pasta
    1 tablespoon olive oil, divided
    2 skinless, boneless chicken breast halves – cubed
    1 onion, sliced and separated into rings
    1 green bell pepper, cut into thin strips
    3 cloves garlic, minced
    1 teaspoon fresh ginger, minced
    1 mango – peeled, seeded and chopped
    1 cup heavy cream
    salt and pepper to taste
    1 tablespoon grated Parmesan cheese
    4 sprigs fresh parsley, for garnish

    Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.

    Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.

    Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.

    Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

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