new-recipe-week: April 2012

Monday, April 30, 2012

Hi all

I haven't posted for the last two weeks ... I have been busy and wasn't sure anyone was even looking at the blog. I've heard from my vast public following - ok, two of you, so I will start publicizing again this week - Jackie

Friday, April 13, 2012

Recipe #15 Spanish Chicken Rice

Spanish Chicken

I served this recipe for my book club. We read Hemingway's, "The Sun Also Rises" and so I prepared a Spanish-themed meal. This weeks recipe is from All Recipes.com and is from Mrs. Robert Trygg, Duluth, Minnesota. I substituted white rice with brown rice, so it was a little crunchier. I also used fire roasted canned tomatoes with jalapeno peppers which gave this recipe quite a little zip! Because it was so spicy, I didn't use the picante sauce; I also doubled the recipe because of the size of the group. It was yummy and served with a nice crisp chardonnay. Happy Cooking!

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings: 4

Ingredients

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced ripe olives, drained

Directions

In the same skillet, saute the onion, green pepper and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.

Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken.

Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

YUMMMMMM!!!!!!

Friday, April 6, 2012

Recipe #14 Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

This week's recipe is from All Recipes.com and was created by Gloria McShane. I was looking for a healthy comfort food meal using ingredients I had on hand. I took note of some of the comments on this recipe and "kicked it up a notch." One of the cans of diced tomatoes had jalapenos in it and I also added a small can of diced green chiles. Instead of penne pasta, I used Trader Joe's brown rice fusili (yum). I also added a couple of pinches of my Italian seasoning with crushed red pepper flakes and, of course, my Monterey Steak Seasoning. I served this with a deicious Chilean Chardonnary from Trader Joes. All in all a simple and delicious meal. Happy Cooking (are you out there followers?)!

What to Drink?
	Chardonnay

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Ingredients

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

Directions

In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.

Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.

Add basil and toss well; top with Parmesan cheese. Serve.

Nutritional Information

Amount Per Serving Calories: 368 | Total Fat: 7.7g | Cholesterol: 34mg

About Me