Sauteed Chicken in Mustard-Cream Sauce

***Here's a second yummy recipe from the Everday Food: Great Food Fast Martha Stewart cookbook. It was quick and easy to make, and the cream sauce was just right.***

Ingredients:
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions:
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Source: Everyday Food: Great Food Fast by Martha Stewart Living magazine

Chicken with Cranberry Sauce

***Wow...this was good! I recently got the Everyday Food: Great Food Fast cookbook by Martha Stewart Living magazine. I have to say that I really love this cookbook. When it comes to cookbooks, I am a photo kind of girl. I like a lot of pretty, color photographs to go along with the recipes. This book doesn't disappoint. There's a beautiful photo for every single recipe...and there's 250 recipes! They are arranged in the book by season, which is really nice. And to top it all off, all the recipes are pretty simple and most of them can be prepared in about 30 minutes. It has quickly become one of my favorite cookbooks.

This recipe caught my eye. It seemed like an interesting combination...chicken and cranberries. I couldn't find fresh cranberries, so I had to use dried cranberries from a bag. However, they worked good too! This dish was a little sweet and savory all in one. It went especially well with the mashed sweet potatoes posted below...like I said in that post, it almost felt like Thanksgiving!***

Ingredients:
2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries (I had to use dried cranberries...they were just as yummy!)
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)

Directions:
Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.

Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.

Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Source: Everyday Food: Great Food Fast cookbook by Martha Stewart Living magazine

Chicken Georgia...My Way!

***A few months ago, I had lunch at this wonderful little cafe in Huntsville, AL. I can't remember the name of it, though. I ordered their "Chicken Georgia." I thought the combination of peaches with chicken sounded different, but really good. They served a chicken breast smothered with a delicious mixture of peaches and pecans.

After Googling "Chicken Georgia" I just couldn't find anything that was like what I had in Huntsville. Paula Deen has a Chicken Georgia recipe on The Food Network's site, but it had mushrooms and just wasn't what I was looking for.

The following recipe comes very close! You would think that the peaches and pecans would make this dish too sweet, but the basil and garlic really keeps it on the savory side. Enjoy!***

***Also, I am so excited to enter this recipe into Joelen's Fruit Frenzy blogging event! Be sure to check out her awesome site at: Joelen's Culinary Adventures.***

Ingredients:
1 Tbsp EVOO
1 teaspoon salt
1/4 teaspoon seasoned pepper
2 boneless, skinless chicken breasts
1 cup orange juice
3 fresh, sliced peaches
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon dried leaf basil
1 clove garlic, finely minced
1/4 cup chopped pecans



Directions:
Heat EVOO in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and brown on both sides...until chicken is almost cooked through (it will continue cooking in next step). Remove from skillet and place on a plate.

Next, add a little more EVOO to the skillet if needed; add garlic and saute for 30 seconds...be careful not to burn it! Combine orange juice and peaches with brown sugar, cinnamon, and basil and add to skillet. Return chicken to the mixture. Cover and simmer over medium heat for 15 to 20 minutes, until chicken is cooked through.

Place chicken on a plate, placing the peach mixture over each chicken breast. Top with chopped pecans.

Serve hot!

Giada's Chicken Piccata

***This dish is not only pretty...it is delicious! It had been awhile since I've made one of Giada's recipes, so I thought I'd give this one a go. I've been wanting to try capers...I'd never had them before making this. I was worried that Brad wouldn't like them, but this actually turned out to be one of his favorite meals! I'll no doubt be making this one again.


After reading the reviews on http://www.foodnetwork.com/, I found that a number of people thought the 1/3 cup lemon juice was too much. I only used the juice of 1 medium lemon...I'm not sure how that compares to 1/3 cup, but it turned out perfect! It had a mild, lemony (is that a word?) taste without being over-powering.***

In the skillet...

Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Source: Giada De Laurentiis - http://www.foodnetwork.com/

Jazzed Up Greek Chicken Pasta

The "Greek Chicken Pasta" that I originally posted HERE has become one of my favorite, turn-to dinners. Maybe it's the combo of the pasta, chicken, and feta cheese. Either way, both Brad and I love Italian and Greek food, so this one is naturally one of our favs. I recently jazzed it up a bit by simply adding fresh baby spinach near the end of the cooking process. It's just a simple, easy addition that kicks it up a notch. Anyways, I just wanted to share this idea and a new photo. Enjoy!

Italian-Style Chicken with Sausage, Peppers, & Onions

***Here's yet another delicious recipe from Cook's Illustrated. It's definitely a little spicy, and I even left out the hot cherry peppers. I served it with mashed potatoes and French bread. M'mm, M'mm Good!***

Ingredients:

1 tablespoon vegetable oil

8 ounces sweet Italian sausage , casings removed

2 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin and cut crosswise into 2 or 3 pieces

Table salt and ground black pepper

1 medium onion , halved and sliced 1/4 inch thick (about 1 1/4 cups)

1 large red bell pepper , stemmed, seeded, and cut into 1/4-inch strips (about 1 1/2 cups)

3–5 pickled hot cherry peppers , stemmed, seeded, and cut into 1/4-inch strips (about 1/4 cup)... (I left these out)

3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)

2 teaspoons granulated sugar

1/3 cup white wine vinegar plus 2 additional tablespoons

3/4 cup low-sodium chicken broth plus 1 tablespoon

1 teaspoon cornstarch

1 teaspoon minced fresh thyme leaves

1 tablespoon minced fresh parsley leaves

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into 1/2-inch pieces, until browned, about 3 minutes. Transfer sausage to plate lined with paper towels. Remove skillet from heat; pour off fat into small bowl and reserve; wipe out skillet with paper towels.

2. Return skillet to medium-high heat and heat remaining 2 teaspoons oil until smoking. Pat chicken dry and liberally season with salt and pepper. Add chicken, skin side down, and cook without moving until well browned, 3 to 5 minutes. Using tongs, turn chicken and brown on other side, about 3 minutes. Transfer chicken to large plate. Remove skillet from heat and pour off fat into bowl with sausage fat; wipe out skillet with paper towels.

3. Return skillet to medium-high heat and heat 1 tablespoon reserved fat until shimmering. Add onion and cook until beginning to soften, about 2 minutes. Add bell pepper and cherry peppers and cook, stirring occasionally, until bell pepper begins to soften, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add sugar, 1/3 cup vinegar, and 3/4 cup broth; bring mixture to boil, scraping up browned bits from pan bottom.

4. Add sausage and chicken (with any accumulated juices) to skillet, arranging chicken pieces in single layer, skin side up, on top of peppers and onion. Transfer skillet to oven and cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 18 to 22 minutes, removing smaller pieces sooner if necessary. Meanwhile, combine cornstarch, thyme, and remaining tablespoon broth in small bowl.

5. Carefully remove skillet from oven (handle will be very hot) and transfer chicken, skin side up, to platter or individual serving plates. Place skillet over medium-high heat and stir in cornstarch mixture. Simmer sauce mixture until slightly thickened, 2 to 3 minutes. Off heat, taste sauce and add up to 2 tablespoons vinegar. Adjust seasonings with salt and pepper. Spoon sauce around chicken, being careful not to pour it directly over chicken. Sprinkle with parsley and serve immediately.

Source: The Best of America's Test Kitchen - Best Recipes and Reviews 2008

Pasta with Chicken and Broccoli

***We all have our favorite and delicious go-to meals...this one is definitely a new go-to meal for me. It's simply wonderful! The very best part of it is, it's healthy! I found it in the "Light Recipes" special edition by Cook's Illustrated. I also went one step further by using whole wheat pasta. M'mm, m'mm good!***

Ingredients:

1 lb. boneless, skinless chicken breasts

Table salt & ground black pepper

4 tsp. extra virgin olive oil (EVOO)

1 medium onion, minced

1 (8 ounce) jar oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced into 1/4 inch strips

12 medium garlic cloves, minced

5 anchovy fillets, rinsed, patted dry, and minced to paste (I left these out!)

1/4 tsp. red pepper flakes

3/4 cup low-sodium chicken broth

1 1/2 lbs. broccoli, florets cut into 1-inch pieces, stalks peeled, halved and lengthwise, and sliced into 1/4 inch thick (I used 1 bag frozen broccoli florets)

1 lb. rotini pasta (I used whole wheat pasta)

1/4 cup minced fresh basil leaves
1 ounce Asiago or Pecorino Romano cheese, grated (I used mozzarella cheese)

Directions:

1. Bring 4 quarts water to boil in large pot for broccoli and pasta.

2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tsp. of EVOO in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned on first side, about 5 minutes. Using tongs, flip chicken over. Reduce heat to medium-low, add 1/2 cup water, and cover pan. Continue to cook until thickest part of chicken is no longer pink and registers about 160 degrees on instant read thermometer. Transfer chicken to plate, tent loosely with foil, and set aside. When cool enough to handle, slice chicken on bias into 1/2-inch thick pieces; cover and set aside.

3. Pour off any water left in skillet and add onion, sun-dried tomatoes, garlic, anchovies, pepper flakes, 1 tsp. EVOO, and 1/4 tsp. salt. Return skillet to medium-low heat, cover, and cook until onion begins to soften, about 5 minutes. Stir in broth and continue to cook, covered, until tomatoes have softened, about 2 minutes. Remove lid and simmer until mixture has thickened slightly, 3 to 5 minutes; cover and set aside off heat.

4. Stir 1 tbsp. salt and broccoli into boiling water and cook until broccoli is bright green and tender but still crisp in center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel lined plate; set aside to cool. Return water to boil, stir in pasta, and cook until al dente. Reserve 1/2 cup of cooking water, then drain pasta and return to pot.

5. Gently stir chicken, broccoli, basil, Asiago, sauce, and remaining 2 tsp. oil into pasta. Cover and let sit off heat until sauce and chicken are hot, about 1 minute. Add reserved pasta cooking water as needed to loosen sauce. Season with salt and pepper to taste, divide among 6 individual bowls, serve.

Source: Cook's Illustrated - "Light Recipes" Spring 2008

Penne with Steak, Chicken & Sun-Dried Tomatoes

***This was one of those dinners that I did not want to end! It combined all of my favorites...sun-dried tomatoes, chicken, steak, and pasta! I had 1/2 of a left-over rib-eye steak from Longhorn Steakhouse that I was able to incorporate into this dish. I was glad that it didn't go to waste.

As you can probably tell by reading my blog, pasta is probably my favorite thing to cook. After being away from home last week, I was especially inspired to get in the kitchen this week. This pasta dish is one of those that I got a little creative with...no recipe required!***

Ingredients:

1 pkg. penne pasta (I only used 1/2 of the package)

10 oil-packed sun-dried tomatoes, sliced into thin strips

1 boneless, skinless chicken breasts

1 rib-eye steak, grilled or cooked to your liking

2 tbsp. fresh parsley, chopped

2 cloves garlic, minced

4 white boiler onions, chopped (these look like small, miniature onions...you could substitute with 1 regular-sized onion, instead)
2 tbsp. extra virgin olive oil (EVOO)

1 cup white wine

1/2 cup chicken broth

2/3 cup heavy cream

Italian seasoning, your choice (I used Alexander's 4 in 1 Gourmet Selections - "Tuscany Blend")

Parmigiana-reggiano cheese

Directions:

Preheat oven to 375 degrees. Place chicken in an oven-safe dish. Drizzle with a little EVOO and season with your choice of Italian seasoning. Bake for 30 - 40 minutes, or until juices run clear.

Bring a pot of water to a boil. Season liberally with salt, and add pasta. Cook until al dente. Strain pasta, reserving the pasta water.

Meanwhile, heat EVOO in a skillet over medium-high heat. Add onion and saute for 4 - 5 minutes. Add garlic and cook for another 1 - 2 minutes. Reduce heat to a simmer. Next, add white wine, broth, sun-dried tomatoes, and heavy cream. Stir well.

Add pasta to cream sauce mixture. Add pasta water, a little at a time, to the sauce mixture if needed. The pasta water contains starches, which will help create a better sauce. Stir well.

Remove chicken from oven. Let cool for a few minutes and then chop into small pieces. Next, chop steak into similar, small pieces. Add chicken and steak to cream sauce mixture. Add parsley and a dash more of the Italian seasoning...stir well. Simmer for just a few minutes...just until heated through.

Place on platter or plate and top with freshly grated parmigiana-reggiano cheese.

Serve hot.

Herbed Chicken with Spring Vegetables

***You probably all know by now that I love Giada's recipes...this one is certainly no exception. I recently saw her make this on the "Spring Forward" episode of Everyday Italian. It's the perfect time of year for this dish - Spring! I especially liked using the smaller, boiler onions that this recipe calls for. I've never used them until now...I didn't even know they existed! I only wish that the grocery store had had bone-in, skin-on chicken breasts available...I had to use leg quarters. I think the chicken breasts would have been even better. Nonetheless, this dish looked really pretty on the platter and was absolutely delish! This is definitely a keeper.***

Ingredients:

1/4 cup chopped fresh thyme leaves

1/4 cup chopped fresh parsley leaves

3 cloves garlic, minced

1 teaspoon fennel seeds

1/4 teaspoon red pepper flakes

Kosher salt

Freshly ground black pepper

3 boneless, skin-on chicken breasts

3 bone-in, skin-on thighs (I used 2 bone-in, skin-on leg quarters)

3 tablespoons olive oil

1 tablespoon butter

6 cipollini onions, trimmed and peeled

8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip

1 cup chicken broth

6 ounces snap peas, trimmed

4 ounces morel mushrooms (I left off the mushrooms)

Directions:
Preheat the oven to 375 degrees F.

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.

Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

Source: Giada De Laurentiis - Everyday Italian

Tuscan-Style Chicken

***This was truly a beautiful dish when it was plated...so, if you're looking to impress someone with colors and presentation, this might be the one. It's also REALLY delish! The tomatoes and baby spinach added a fresh flavor, and the mozarella cheese made it savory. The tomatoes soaked in the flavor from the white wine, and were so good....we cleaned our plates! I served this chicken with the Italian Sauteed Beans below. These two things together were great - they both had a wonderful Italian flavor, without being a pasta dish.

I did prepare this dish a little differently from the recipe. Instead of cooking the chicken in the pan, I baked it in the oven. I simply drizzled the chicken with EVOO, seasoned it with Italian Seasoning, and baked it until it was cooked through. I prepared the tomato - spinach mixture in a pan, just as the recipe calls for. I then added the chicken back to the pan at the end and placed the mozarella on top to let it melt. I just felt that this way was a little healthier.***

Ingredients:
1 lb boneless chicken cutlets

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons extra-virgin olive oil

1/4 cup white wine

1 bag fresh baby spinach leaves (5–6 oz)

1 cup fresh pre-sliced mushrooms (rinsed)...I left the mushrooms out

1 (14.5-ounce) can Italian-style diced tomatoes (undrained)

4 ounces fresh mozzarella cheese

Steps:

Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).

Place oil in pan; swirl to coat. Arrange chicken in pan (wash hands); cook 3–4 minutes on one side or until lightly browned.

Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4–5 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.

Remove pan from heat. Top chicken with cheese slices; cover and let stand 2–3 minutes or until cheese melts. Serve.

Source: Publix Apron's Simple Meals - http://www.publix.com/

Chicken Saltimbocca Done Right

Cooks Illustrated: "Chicken Saltimbocca Done Right"

From the mag:

"Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless breasts. Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken."

Ingredients:

½ cup unbleached all-purpose flour

Ground black pepper

8 thin boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary

1 TBSP minced fresh sage leaves

8 large whole leaves (optional)

8 thin slices of prosciutto, cut into 5- to 6-inch-long pieces to match cutlets (about 3 ounces)

4 TBSP olive oil

1 ¾ cups dry vermouth or white wine

2 tsp lemon juice

4 TBSP unsalted butter, cut into 4 pieces and chilled

1 TBSP minced fresh parsley leaves

Table salt

Directions:
Adjust oven rack to middle position and heat oven to 200 degrees. Place flour in shallow dish.

Pat cutlets dry with paper towels. Pepper the chicken breasts, then dredge in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.

Heat 2 TBSP oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto side down, and cook until light brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 TBSP oil and cutlets, then transfer to oven to keep warm while preparing sauce.

Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about ⅓ cup, about 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 TBSP at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.

Source: Cooks Illustrated magazine - April 2008 issue - http://www.cooksillustrated.com/

Emeril's Shredded Chicken Nachos

***Wow...these nachos were awesome! I don't watch Emeril on a regular basis, but I caught this as he was making it. I had to change the recipe a good bit, because I didn't have all the needed ingredients on-hand (and I didn't want to wait until I did...hah!). However, you can find the original recipe HERE. I also had no idea that tortilla chips were so easy to make at home. They were delicious.***

With cheese sauce added:

For the Chicken Mixture:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
1 can diced tomatoes
1 pkg taco seasoning

Directions:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with salt & pepper. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Add diced tomatoes (with juices) and taco seasoning, stir well.

Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender (30 min. - 1 hour), stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1/2 teaspoon salt
1 pkg corn tortillas
2 cups shredded Monterey Jack cheese
Dried parsley, to taste
3/4 cup sour cream, for garnishing (I left this off)
1/2 cup sliced pickled jalapenos, for garnishing (I left these off also)
2 tablespoons chopped fresh cilantro leaves, for garnishing

Tortilla Chips:
To make the tortilla chips, heat a saucepan of vegetable oil over medium-high heat. Cut each corn tortilla into 4 wedges. Place wedges in hot oil and cook until desired crispness. Remove chips from oil and place on a paper towel to drain. Season with salt.

Homemade tortilla chips....YUM!

Cheese Sauce:
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream.

Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the cheddar and monterey cheeses, salt, parsley and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

To Finish:
Place tortilla chips on a large platter. Cover chips with chicken mixture, and top the chicken with the cheesy sauce. Garnish with the sour cream, pickled jalapenos and cilantro.

Source: Emeril Live - http://www.foodnetwork.com/

Oven Roasted Balsamic Chicken

***Here's yet another simple and quick recipe. I added some dried rosemary and a sprinkling of sesame seeds to jazz it up a little bit.***

Ingredients:
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tsp. dried rosemary
1 tsp. sesame seeds

Directions:

Preheat oven to 375 degrees. Drizzle E.V.O.O. all over top of chicken. Season chicken with salt and pepper. Arrange in an oven-safe baking dish.

In a small bowl, whisk together balsamic vinegar, mustard, and rosemary. Brush mixture all over chicken. Sprinkle top of chicken with sesame seeds.

Bake for approximately 40 - 45 minutes, or until juices run clear and chicken is cooked through.

Source: Robin Miller - http://www.foodnetwork.com/

Cheesy Chicken & Broccoli Bake

***It's amazing how relaxing cooking can be. After a long day at work, I really look forward to getting into the kitchen and creating something new, and this recipe fit the bill tonight....it definitely qualifies as comfort food, in my opinion. It's simply cheesy goodness, if you ask me....LOL. I served it with the Parmesan Mashed Potatoes listed below and some butter & parsley drop biscuits.***

Cheesy Chicken & Broccoli Bake

Cook's Country magazine

Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 lbs.) (I only used 2 since it's just Brad and me)

Salt & pepper

4 tbsp. unsalted butter

1 onion, finely chopped
1/4 cup all-purpose flour

1 cup low-sodium chicken broth

1/2 cup heavy cream

1/2 cup dry sherry

1 1/2 lbs. broccoli, florets chopped, stems peeled and sliced thin (I used a 16 oz. bag of frozen broccoli)

1 1/2 cups grated Parmesan cheese (I used finely shredded cheddar/mozzerella cheese)

Directions:

1. Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.

3. Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes (a little longer if using frozen broccoli). Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve.

French Chicken in a Pot

***I came across this recipe in a recent issue of Cooks Illustrated. It sounded wonderful, and it was an excuse to use my new Dutch oven! ;) Let me just say that this chicken was tender enough to cut with a butter knife! It was also very moist. However, if you're looking for a beautifully crisp and brown bird when you pull it out of the oven, this one isn't for you. It makes a much prettier presentation carved and on a platter. Don't judge a book by its cover though! It was delicious!***


French Chicken in a Pot
Cooks Illustrated magazine

Ingredients:
1 roasting chicken (4 1/2 - 5lbs), giblets removed and discarded, wings tucked under back
2 tsp kosher salt
1/4 tsp ground black pepper
1 Tbsp olive oil
1 small onion, chopped medium (about 1/2 c.)
1 small stalk celery, chopped medium (about 1/4 c.)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (I used dried rosemary)
1/2–1 tsp juice from 1 lemon

Directions:
Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.

Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 mins.

Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 mins. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 mins.

Transfer chicken to carving board, tent with foil, and rest 20 mins.

Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 c. juices). Allow liquid to settle 5 mins, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste.

Serve chicken, passing jus at table. (I sprinkled the chicken with thyme before serving.)

Chicken Scallopine with Saffron Cream Sauce

***If you had asked me what saffron threads were about 2 weeks ago, I would have said, "I have no idea!" I saw Giada make this dish last week, and I was curious to find out exactly what they were. I had no idea that they were so rare or expensive until I tried to find them for this dish. I had to go to several different grocery stores, and I finally found some at The Fresh Market. I lucked out and bought the last jar they had. The saffron added the prettiest orange color to the sauce. The flavor was great without being too powerful....Brad and I both really loved this recipe. I've got some additional information about what exactly saffron is at the bottom of this post.***

Ingredients:

2 tablespoons olive oil

1 pound chicken cutlets (scallopine)

2 shallots, sliced

1 clove garlic, minced

1/2 cup white wine

1 1/2 cups chicken broth

1/4 teaspoon saffron threads

1/2 cup heavy cream

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

Sliced Shallots

Directions:
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.

Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

Source: Giada DeLaurentiis - http://www.foodnetwork.com/

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SAFFRON THREADS: DID YOU KNOW?

"Saffron, the yellow-orange stigmas from a small purple saffron crocus (Crocus sativus), is the world's most expensive spice. That's because each flower provides only three red stigmas, and it takes approximately 14,000 of these tiny threads for each ounce of saffron. One ounce of saffron equals the stigmas from approximately 5,000 crocuses. It takes an acre of flowers to produce a pound.

The tiny red threads of saffron must be handpicked from the center of the crocus flower. They leave behind the yellow stamens which have no taste. This spice comes either powdered or in threads (the whole stigmas)."

Source: http://whatscookingamerica.net/saffron.htm

Crocus Flower

Angel Hair Pasta with Chicken & Herbs

***A few nights ago, I was trying to come up with something to eat, and this is what we had. It was one of those nights where I had to take stock of the pantry and use my imagination. It actually came out really yummy...we had the left-overs the next night. I served this dish with baked pita chips sprinkled with cheese and oregano (I'll post those later!). I'm excited that I'm finally getting to the point where I don't have to really follow a particular recipe. I can just get in the kitchen and be creative!***

Ingredients:

2 chicken breasts
1/4 cup extra-virgin olive oil, E.V.O.O.
1 onion, chopped
2 cloves garlic, finely chopped
Salt and pepper
1 pound angel hair pasta
1 cup grated parmesan cheese
2 tbsp. dried parsley

2 tbsp. dried oregano

Directions:

Heat oven to 375 degrees. Place chicken in an oven-proof baking dish. Drizzle with EVOO and season with salt & pepper. Bake chicken for 40 - 45 minutes, or until cooked through and juices run clear.

Drizzle remaining EVOO in a large skillet, and heat over medium heat. Add the onions and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 15 - 20 minutes.

While the onions are cooking, bring a large pot of water to a boil, salt it generously, add the pasta and cook until al dente.

Pour 3 ladlefuls of the pasta cooking water into the cooked onions and stir. Drain the pasta and add to the onions. Add the cheese, parsley, oregano and chicken, then season with pepper and toss.

Voila!

Little Italy Chicken Pitas with Sun-Dried Tomato Vinaigrette

***These pitas are so good, that I made them 2 days in a row! I had them for lunch one day, and then for dinner the next night. This is another great Cooking Light recipe. They are light, fresh, and healthy....these are going on my favorites list!***

Ingredients:
2 tablespoons balsamic vinegar

1 1/2 tablespoons sun-dried tomato oil

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 (about 3/4 pound)

1 cup chopped tomato (about 1 medium)

1/2 cup (2 ounces) grated Asiago cheese (I had to use grated parmesan instead)

1/4 cup thinly sliced fresh basil

6 (6-inch) pitas, cut in half

3 cups mixed baby greens

Directions:

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.

Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Source: http://www.cookinglight.com/

Chicken & Asparagus in White Wine Sauce

***Here's another great recipe from Cooking Light. Although the chicken isn't baked, it still tastes pretty light....not greasy. I served it with asparagus and garlic mashed potatoes. I usually have bad luck when trying to cook asparagus, but this time it actually came out tasty...yay!***

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

2 garlic cloves, minced

1 pound asparagus spears, trimmed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

Directions:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done.

Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender.

Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Source: http://www.cookinglight.com/

Chicken & White Bean Stew

Okay, I'm not usually big on soups, but this one is delish! Before making this, the only soup I've ever really made is vegetable stew. The bacon in this recipe adds a great taste, and we really loved the spinach as well....it's a hearty soup that I'll definitely be making again.

Ingredients:
4 slices bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound red potatoes, cut into cubes
One 32-ounce container (4 cups) chicken broth
1 whole rotisserie chicken
Two 15.5-ounce cans small white beans, rinsed
5 ounces arugula (5 cups).....I used fresh baby spinach instead
Salt and pepper

Directions:
In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked but not crisp, about 5 minutes. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, pull the meat off the rotisserie chicken; discard the skin and bones. Add the chicken and white beans to the stew and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper.

Source: Rachael Ray - http://www.foodnetwork.com/