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Tuesday, May 29, 2018

White BBQ Chicken Grilled Cheese Sandwich

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Move over regular grilled cheese, there's a new sandwich in town, and it comes with the tastiest homemade white BBQ sauce that will have your palate dancing for joy! 

Ingredients:

- 1 Tbs butter
- 2 slices bread (I used 12-Grain bread)
- 2 slices gouda cheese
- 1/4 to 1/3 cup pulled cooked chicken (I tore up a rotisserie chicken. Mmmm!)
- 1 to 2 Tbs white BBQ sauce (see recipe below)

White BBQ Sauce: (refrigerate leftovers for future sandwiches!)

- 1 cup mayonnaise
- 1 Tbs white wine vinegar
- 1 Tbs onions, diced
- 1 Tbs jalapeños, diced
- 2 Tbs water
- 1/2 Tbs Dijon mustard
- 1/2 tsp. salt
- 1 tsp. sugar
- 1 tsp. Worcestershire sauce 
Combine.

Heat a large skillet over medium heat. Butter one side of each slice of bread and place one slice in the skillet, buttered side down. Top with cheese, chicken, and one to two tablespoons of the white BBQ sauce. Place the other slice of buttered bread on top, butter facing up. Grill until golden brown on both sides. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best things in life have sauce on them." - Anonymous

Tuesday, February 20, 2018

Chicken, Shrimp, and Rice Stew

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This flavorful stew boasts both rich hearty flavors yet tastes light and fresh all at the same time. Using basmati rice that has been broken into very small pieces by a food processor, it becomes a thickening agent for this dish, turning soup into a creamy stew in minutes.

Ingredients:

- 1 lb. boneless skinless chicken breast, cubed
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbs fish sauce
- 2 Tbs olive oil
- 1/2 of a large onion, chopped small
- 2 tsp. garlic, minced
- 1 tsp. ground ginger
- 1 cup basmati rice
- 8 cups water
- 1 cup bok choy, chopped
- 3/4 cup bok choy leaves, chopped
- 2 cups frozen  peas
- 1 lb. medium to large cooked shrimp, (cut in half)
- 3/4 cup cilantro, chopped
- 1/2 cup scallions, chopped small
- 2 tsp. fresh lime juice, optional

Place chicken in a large bowl. Sprinkle with salt, pepper, and drizzle with fish sauce. Set aside.

In a mini food processor, spice grinder, or coffee grinder, add basmati rice. Process until the rice is broken into very tiny pieces. Set aside.

Heat a large stock pot or dutch oven on the stove over medium heat. Add olive oil. Add onions, garlic, and ginger. Cook until fragrant and the onions and garlic begin to brown (about 2 minutes). Add the chicken. Stir until chicken is browned and almost done, with a touch of pink still left in the middle of each piece. (Continuing to cook the soup will finish cooking the chicken). Add rice and water, stirring often, so the rice doesn't stick to the bottom of the pot. Increase the heat to high, bring to a boil, and cook about 5 minutes. Reduce heat to medium, and continue cooking until rice is tender and liquid has thickened. Stir in bok choy, bok choy leaves, and peas. Cook until the chopped bok choy are tender. Add shrimp, cilantro, scallions, and lime juice. Cook until heated through. Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"The only real stumbling block is fear of failure. In cooking, you've got 
to have a what-the-hell attitude." - Julia Child

Thursday, February 15, 2018

Lenten Appetizer and Entrée Recipes

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No-stress delicious Lenten appetizer and meal recipes for you 
to enjoy and share!












































Mini Quiche(minus the bacon)

Friday, January 26, 2018

Chicken and Sausage Penne Jambalaya

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They say a picture is worth a thousand words, but I'm not sure if I could come up with that many adjectives to describe how amazingly delicious this easy skillet dinner tastes.

Ingredients:

- 6 oz. boneless, skinless, chicken breast, cut into small pieces
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 2 links Italian sausage, cut into small pieces
- 1 small onion, chopped
- 1/2 Tbs garlic, minced
- 1, 28 oz. can diced tomatoes, undrained
- 2 cups chicken broth
- 8 to 10 oz. penne pasta, uncooked
- 1 Tbs hot sauce, optional
- 2 green onions, chopped 
- fresh cilantro

TIP - I used chicken from a rotisserie chicken I had as well as fully cooked sausage. This cut the cooking time down to a minimum. I added it to the skillet after I sautéed the onions and garlic.

Season chicken with salt and pepper. Heat olive oil in a large skillet and add chicken and sausage. When it starts to brown, add onion and garlic and cook until onion is translucent. Add diced tomatoes, chicken broth, penne pasta, and hot sauce. Stir well. Cook for 15 minutes over medium heat until penne pasta is al dente (not too soft). Garnish with green onions and cilantro. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Freely adding and tasting ingredients in your dishes is
 how you grow your palate." - Anonymous