Chicken Quesadillas

I love chicken quesadillas, but at home I always used to simply add chunks of chicken to cheese in a tortilla and, sorry, microwave it.  The sauce on this is quite tasty and the whole thing is a great way to use up leftover shredded chicken.

• 1/2 C mayonnaise
• 1/2 tsp taco seasoning
• 1/8 tsp garlic salt
• 1 tsp hot sauce
• 4 flour tortillas
• 1 C shredded Mexican cheese blend
• 1 C shredded cooked chicken

1.  Whisk together mayo, taco seasoning, garlic salt, and hot sauce.  Spread mixture on one side of each tortilla.  Sprinkle cheese over sauce on half of each tortilla, then top the cheese with chicken.  Fold the other half of the tortilla over the side with cheese and chicken.
2.  Heat in microwave for 20 seconds, then saute in a skillet over medium heat for 3-4 minutes per side, until crispy but not blackened.

Robyn's notes: These can also be made with two full tortillas sandwiched over each other, of course, but I find quesadillas easier to flip when there's a fold on one side, so nothing can slide out that direction. It's also a good recipe for a countertop grill, which is what I used for the photo. In that case, don't bother microwaving first.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Chicken with Pear and Sage

• 2 boneless skinless chicken breast halves
• 2 tsp olive oil
• thin slices Emmentaler or Gruyere cheese (about 1.5 oz total)
• 1 small pear, cored and cut into thin slices
• 1/4 C apple juice
• 1 Tbsp finely shredded fresh sage

 1.  Place each chicken piece between 2 pieces of cling film.  Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness.  Remove plastic wrap and sprinkle the chicken with salt and pepper.
2.  In a medium skillet heat oil over medium heat.  Add chicken; cook for 4 to 6 minutes or until chicken is tender and no longer pink, turning once.  Transfer to two dinner plates; top with cheese.  Cover and keep warm.
3.  In the same skillet cook and stir pear slices for 2 to 3 minutes or just until tender.  Add apple juice and sage.  Bring to boiling, scraping up any crusty brown bits from bottom of skillet.  To serve, spoon the pear mixture over chicken.

Robyn's notes: Good and quick.  There were a few bites where the sage was a little strong, it's not a flavour everyone likes, but it was mostly well balanced.  I used Gruyere (which it's been impossible to get for months, don't know how I lucked out this time) and the strength of the cheese against the sweet pear worked well.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Sweet and Spicy Turkey Skillet

• 1 8oz turkey tenderloin
• 1/4 C apple juice
• 2 Tbsp bottled hoisin sauce
• 1/2 tsp grated fresh ginger (see notes, below)
• 1/8 tsp salt
• dash cayenne pepper
• 1/2 C thin, bite-size strips red, green, and/or yellow sweet pepper
• 1 small onion, cut into thin wedges
• 1 Tbsp cooking oil
• 3 Tbsp cold water
• 1 tsp cornstarch
• 1 small apple or pear, peeled, cored, and cut into wedges

1.  Cut turkey tenderloin in half horizontally to form two 1/2 inch steaks; set aside.  In a small bowl, stir together apple juice, hoisin sauce, ginger, salt, and cayenne; set aside.
2.  In a large skillet cook sweet pepper strips and onion wedges in hot oil over medium-high heat for 4-5 minutes or until nearly tender.  Remove vegetables, reserving oil in skillet.  Add turkey to oil in skillet.  Cook about 4 minutes or until brown, turning once.
3.  Return cooked vegetables to skillet.  Add apple juice mixture.  Bring to boiling; reduce heat.  Simmer, covered, for 8 to 10 minutes, or until turkey is done.
4.  Using a slotted spoon, transfer turkey and vegetables to a serving platter, reserving liquid in skillet.  Cover and keep warm.
5.  Combine water and cornstarch; add to liquid in skillet.  Cook and stir until thickened and bubbly.  Add apple.  Cook, covered, about 3 minutes more or just until apple is slightly softened.  Spoon apple mixture over turkey and vegetables.

Robyn's notes: I was really exceptionally pleased with this, I thought it would be just "ok" for me and that he would really enjoy it, but turns out I liked it a ton.  I'd not used hoisin sauce before, but I was able to plan more recipes to use it, so keep an eye out for those, coming up.  I used ground ginger, because the weirdest things are selling out at this point in the pandemic (can't get frozen mango for love nor money around here, and I could get it easily three months ago, and Golden Delicious apples are an impossibility these days).  I measured generously, because ground herbs and spices are not as strong as their fresh counterparts.  I used a pear, just because apples are getting hard to come by and I wanted to use what I could get to make applesauce.  I did not cook as long as these instructions direct, because I was using my enameled cast iron skillet, which retains heat like crazy.  The turkey would have been bone dry if I'd cooked it for that long.  So I did about 3 minutes in the oil, turning once, and simmered about 6 minutes, at the most, slicing through to check for doneness.  I'm glad I pulled it when I did, it was perfect.  Thickness of the turkey will have a lot to do with this, I sliced it butterfly style so it was fairly thin.  

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

(Bonus: the Welsh for "apple juice" is "sudd afal")

Rosemary Chicken

• 6 oz boneless skinless chicken breast
• 1 small garlic clove, minced 
• 1/2 tsp dried rosemary
• 1/8 tsp black pepper
• salt to taste
• 1/2 Tbsp olive oil
• 1 Tbsp lemon juice 

1.  Slice chicken into half-inch strips. Sprinkle with garlic, rosemary, pepper, and salt. 

2.  Heat olive oil in skillet. Sauté chicken until lightly brown, remove to serving plate.

3.  Add lemon juice to drippings in skillet, cook and stir for one minute. Drizzle over chicken.

Robyn's notes: the lemon juice really comes along from behind with each bite, it was surprising but tasty. Be sure not to overdo it on the cooking oil; since the sauce is made of the drippings, if you use too much oil to begin with it'll be an oil slick on the plate.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Caribbean-Style Chicken

• 1/2 tsp allspice
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1/8 tsp hot pepper sauce
• 1 tsp olive oil
• 1 tsp lime juice
• 2 boneless skinless chicken breast halves

1.  In a small bowl, combine all ingredients except chicken; mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.

2.  Spray broiler pan with nonstick cooking spray, place chicken on spray-coated pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.

Robyn's notes: very simple, and it's good to have a couple recipes that require a very short marinade, for when you've forgotten to prepare anything or when plans change last minute. The original recipe source when this was a larger yield called it just "Caribbean Chicken", but even I know that people in that region wouldn't claim this recipe resembles their dishes, so I've added the modifier. I added the green onions for visual balance. Definitely needs the hot sauce.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chicken with Peanut Barbecue Sauce

• 1/4 C spicy barbecue sauce
• 3 Tbsp apple juice 
• 2 Tbsp peanut butter 
• 2 boneless skinless chicken breast halves

1.  In small saucepan, combine barbecue sauce, apple juice, and peanut butter; blend well. 

2.  Place chicken on broiler pan. Broil 4 to 6 inches from the heat for 10 to 14 minutes or until chicken is fork tender and juices run clear, turning once and brushing with sauce mixture during the last 5 minutes of cooking time.

3.  Bring remaining sauce mixture to a boil; serve with chicken.

Robyn's notes: this is so simple and tasty, great for a busy evening. I sometimes add just the tiniest dash of crushed red pepper, if the barbecue sauce I have on hand isn't spicy. I know I made this for the first time in 2001, because my mom was doing Weight Watchers then, and when I cooked for her I'd note the points value of the recipe. This one had "ww6" written on it (old points system).

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Brown Sugar Mustard Chicken

• 2 Tbsp Dijon mustard
• 1 1/2 Tbsp packed brown sugar
• 1/8 teaspoon ground allspice
• Dash crushed red pepper flakes
• 2 boneless skinless chicken

1.  In a medium bowl, mix mustard, brown sugar, allspice and pepper flakes. Reserve about 1 Tbsp mixture for serving. Add chicken to remaining mixture; toss to coat.
2.  Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

Robyn's notes: this was so very simple and straightforward, and it was another recent recipe which I thought would be too mustardy but wasn't.  I broiled the chicken, instead of grilling, I leave grilling to my sweetheart because he's better at it than I am.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Citrus Chicken

• two 4oz skinless, boneless chicken breast halves
• 1/8 tsp salt
• 1 tsp cooking oil
• 1 medium orange
• 1 Tbsp orange marmalade (see note, below)
• 1/8 tsp ground ginger
• dash crushed red pepper (optional)

1.  Sprinkle chicken with salt.  In a medium skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is done, turning once.
2.  Meanwhile, finely shred enough of the orange peel to measure 1/4 tsp; set aside.  Peel orange. Cut orange in half lengthwise; cut crosswise into slices.  In a small bowl, combine shredded peel and orange slices. Add orange marmalade, ginger, and if desired, crushed red pepper; toss gently to coat.
3.  Remove cooked chicken from skillet, cover and keep warm.  Reduce heat to low.  Add orange mixture to the skillet.  Cook and stir for 30 to 60 seconds, or until marmalade is melted and mixture is heated through.  Serve the orange mixture over chicken.

Robyn's notes: When I was making my shopping list, I noted that Mustard-Orange Pork Tenderloin called for either orange marmalade or apricot preserves.  I don't really enjoy orange marmalade, but I do like apricot preserves, so I decided to use that.  I also used apricot preserves for this recipe.  It came out just fine with that change.  This was quite good.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Coconut-Lime Chicken & Snow Peas

During the winter and over the holiday season, many of us eat a lot of rich, heavy meals.  Come January, a lighter entree is often very welcome.  This dinner salad is a good choice for those trying to keep to resolutions to eat more greens.

• 1 C "lite" coconut milk
• 1/4 C lime juice
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 8 oz chicken tenders
• 4 C shredded romaine lettuce
• 1 C shredded red cabbage
• 1 C sliced snow peas
• 2 Tbsp minced red onion
• 3 Tbsp minced fresh cilantro (optional)

1.  Preheat oven to 400°F.  In an 8 inch square glass baking dish, whisk coconut milk, lime juice, brown sugar, and salt.  Transfer 1/4 C of this dressing to a large bowl and set aside.
2.  Place chicken in baking dish; bake until cooked through, about 20 minutes.
3.  Meanwhile, add lettuce, cabbage, snow peas, onion, and cilantro if using to the large bowl with the dressing; toss to coat.  Divide between two plates.
4.  Transfer the chicken to a cutting board and thinly slice.  Arrange the chicken slices on top of the salads.  Drizzle 1 Tbsp of the cooking liquid over each of the salads.

Robyn's notes: dinner salads are a challenge for me, because they include so many ingredients that I can't have.  This was a pleasant surprise, because the chicken was really good--I'd eat it with couscous or rice happily.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Barbecue Chicken Stromboli

Taking advantage of a few of our made-ahead items makes this go quickly!

• 1 portion Pizza Dough, thawed if frozen
• 1 portion Shredded Chicken Base, thawed
• 3/4 C barbecue sauce
• 1/3 C chopped red onion
• 1/3 C chopped green pepper
• 2 Tbsp chopped sweet pickles or banana peppers (optional)
• 1 C shredded Monterey Jack cheese with peppers
• 1 egg, lightly beaten
• 1 Tbsp water

1.  Line a baking sheet with parchment paper; set aside.  Roll Pizza Dough into a 10"x12" rectangle.
2.  For filling, in a medium bowl combine Shredded Chicken Base, barbecue sauce, red onion, green pepper, and pickles if desired.  Spread filling on dough to within 1 inch of the edges.  Sprinkle with cheese.  In a small bowl combine egg and water; brush some of the egg mixture on edges of dough.  Roll up the rectangle; pinch dough to seal seams and ends.
3.  Place loaf, seam side down, on prepared baking sheet.  Brush with more egg mixture.  Cover loosely with cling film.  Let rise in refrigerator overnight.
4.  Preheat oven to 375ºF.  Remove cling film from loaf.  Using a sharp knife, cut a few slits in the top of the loaf for steam to escape.  Bake 30-35 minutes or until golden.  Cool slightly.  Cut into slices to serve.

Robyn's notes: I ought to have put more effort into pressing/rolling the dough into the right size rectangle, this was really bulging to burst.  But it was still tasty, and because of the overnight rest it just went straight into the oven to be served for dinner.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cajun Chicken Pasta

Not only does this move quickly by using another batch of the chicken and the cheese sauce that we made earlier, but it's another recipe that can be made ahead and frozen, ready to thaw, cook, and serve! 

• 3 oz dried bow tie pasta
• 1 portion Cheese Sauce
• 1 portion Shredded Chicken Base
• 1/2 C frozen sweet pepper and onion stir-fry vegetables
• 1/4 C milk
• 1/3 C chopped roma tomato (one small)
• 3/4 tsp Cajun seasoning
• 1 clove garlic, minced
• 1/4 tsp dried thyme, crushed
• 1/3 C panko bread crumbs
• 2 slices bacon, cooked, drained, and crumbled
• 1 small clove garlic
• 1/8 tsp paprika
• 1/2 C shredded Cheddar and Monterey Jack cheese

1.  Preheat oven to 350°F.  Cook pasta according to package directions; drain.  Rinse with cold water until cool; drain again.  In a large bowl combine cooked pasta, Cheese Sauce, Shredded Chicken Base, frozen stir-fry vegetables, milk, tomato, Cajun seasoning, 1 clove minced garlic, and thyme.  Transfer pasta mixture to a 1-quart rectangular baking dish.
2.  For crumb topping, in a food processor or blender combine panko, bacon, 1 clove garlic, and paprika.  Cover and process until fine crumbs form.  Sprinkle shredded cheese and crumb topping on casserole.
3.  Bake, covered, for 30-35 minutes.  Uncover and bake 5-10 minutes more, or until heated through and golden.  Let stand 15 minutes before serving.

To make dish ahead: Prepare through Step 1.  Cover dish with foil, place entire dish in resealable freezer bag.  Seal and freeze up to 2 months.  To serve, thaw in refrigerator overnight, Preheat oven, and follow steps 2 and 3.

Robyn's notes: I really quite enjoyed this, and would definitely have it again.  If desired, you can add hot sauce when combining the main ingredients, that would make it too much for my taste.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chicken Pot Pies

Since we've made several components ahead of time, this goes together in a blink!

• 1 1/2 C frozen mixed vegetables (beans, corn, carrots, and peas)
• 1 portion Shredded Chicken Base, thawed
• 1 portion Cheese Sauce
• 1/2 Tbsp snipped fresh thyme
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 recipe Pastry Dough

 1.  Preheat oven to 425°F.  For filling, in a large bowl combine frozen mixed vegetables, Shredded Chicken Base, Cheese Sauce, thyme, pepper, and salt.  Divide filling between two 10oz ramekins or custard cups.
2.  Divide Pastry Dough into two portions.  Roll each into a 6-inch circle (or size needed to top your baking dish).  Place pastry circles on filling.  Turn edges under, crimp as desired.  Using a sharp knife, cut a small cutout or a few slits in each pastry top to allow steam to escape.
3.  Place pot pies on a baking sheet and bake at 425°F for 30 minutes or until golden and bubbly.

Robyn's notes:  Nice and quick, and our pastry dough works quite well in this recipe.  Remember to use an unsweetened pastry dough here.  To make pot pies ahead, complete step 1, then cover with cling film and refrigerate until ready to bake.  Remove cling film and follow remaining steps.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chicken Enchiladas

Once you've prepared by making the chicken base and cheese sauce, assembling these tasty enchiladas takes no time at all!

• 1/2 of a 15oz can navy beans, rinsed and drained
• 1 portion Shredded Chicken Base
• 1 portion Cheese Sauce
• 1 C shredded 4 cheese Mexican blend
• 1/2 of a 4oz can diced green chile peppers, drained
• 4 flour tortillas, 8inch

1.  Preheat oven to 375°F.  Coat rectangular baking dish with cooking spray.  For filling, in a medium bowl combine beans and chicken.  Stir in half of cheese sauce, half of the cheese, and the green chiles.
2.  To assemble enchiladas, place about 1/2 C of filling on each tortilla.  Roll tortillas and place, seam side down, in baking dish.  Top enchiladas with the remaining cheese sauce and sprinkle with remaining cheese.
3.  Bake for 30-35 minutes, or until heated through.  If needed, cover loosely with foil the last 10 minutes, to prevent overbrowning.  If desired, serve with chopped tomato, fresh cilantro, and/or sour cream.

Robyn's notes: to make these ahead, follow instructions through step 2.  Then cover baking dish with foil or cling film, and place entire dish into a resealable freezer bag.  Seal and freeze up to 3 months.  To serve, thaw in the fridge overnight.  Preheat oven, remove bag, cling film/foil, and follow instructions in step 3.  These were pretty good, though I'm not giving them 4 stars because I can't eat beans or chiles, so I had to do a lot of picking things out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shredded Chicken Base

Keep portions of this in the freezer, and you'll have endless options for last-minute meals!

• 7 lbs boneless, skinless chicken thighs
• 1/4 C lemon juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp dried thyme, crushed
• 1 tsp paprika
• 1/2 tsp pepper

1.  Preheat oven to 400°F.  Line two large baking pans with foil, and place chicken thighs in prepared pans.  Drizzle with lemon juice and oil.  In a small bowl, stir together salt, thyme, paprika, and pepper.  Sprinkle seasoning blend over chicken.
2.  Roast, uncovered, for 25-30 minutes, or until chicken is no longer pink in center.  Remove from oven and let cool 10-15 minutes.  Using two forks, pull chicken apart into shreds.
3.  To store, place shredded chicken in 1 Cup portions in airtight containers or freezer bags.  Cover and store in refrigerator up to 3 days or freeze up to 3 months.  If frozen, thaw in the fridge overnight before using.

Robyn's notes: an easy way to keep the freezer stocked, using chicken thighs keeps the meat from drying out the way chicken breasts can.  If preferred, you can use bone-in chicken thighs, but if so, you'll need to remove the skin before starting, and remove the bones after roasting (before shredding).  Bone-in chicken will also need another 5-10 minutes in the oven.  Use this prepped chicken for multiple other recipes on the site, and watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Make-Ahead Chicken Cordon Bleu Casserole

Utilize leftovers and spend a little bit of time prepping ahead, and you can have this casserole in the freezer, ready and waiting for you to throw it into the oven on one of those too-busy nights! 

• 2 C cooked chicken, diced or shredded
• 2 large slices deli ham, roughly chopped or torn
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 tsp ground mustard (see note, below)
• 1/8 tsp salt
• dash pepper
• 3/4 C milk
• 3 large slices deli swiss cheese
• 1/2 C breadcrumbs

1.  Spray inside of small oven-safe casserole dishes or cocottes with cooking spray.  Spread chicken evenly along bottom of each.  Sprinkle ham evenly over tops. 
2.  In a small saucepan, melt butter over medium-high heat until just bubbling.  Add flour and seasonings, whisk until fully incorporated, being careful not to burn.  Add milk all at once.  Continue whisking until flour is fully incorporated and sauce has thickened, about 3-4 minutes. 
3.  Pour white sauce over chicken-ham mixture in each casserole dish.  Top with slices of cheese, tearing or cutting to shape if necessary. 
4.  Cover with container lid or foil.  Casseroles can be refrigerated for a day or frozen for a few weeks.  To bake: remove from fridge or freezer and place on counter to start thaw.  Preheat oven to 350°F.  Remove lid from dish and top casserole with breadcrumbs.  Bake at 350°F for 25-30 minutes, or until heated through (if starting from frozen, this may take longer).  

Robyn's notes: if I were making this again, I would change the white sauce a bit.  I would leave out the ground mustard and after adding the milk would stir in a Tablespoon of Dijon mustard.  I felt like the finished dish was simply missing something, and I find that Dijon in chicken cordon bleu helps add the needed depth.  Italian breadcrumbs will taste best, if you only have plain you can add Italian seasoning and some dessicated grated Parmesan cheese (in the green plastic container, you know what I mean).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pomegranate-Honey Cornish Game Hens

If you're looking for a special occasion dinner for two (maybe for Valentine's Day?), look no further.  With a roast bird for each of you, this is delicious and filling, with a fancy presentation.  And while it does take some time, it's actually very simple to accomplish.

• 1/4 C sugar
• 3/4 C kosher salt
• 1 gallon water (see notes)
• 2 Cornish game hens (giblets removed if necessary)
• 1 C honey
• 2 Tbsp pomegranate juice
• pomegranate seeds (optional)

1.  In a large zip-top or brining bag, combine sugar, salt, and water.  Stir or agitate to help sugar and salt dissolve.  Add hens, ensuring they are completely covered.  Seal and refrigerate for 2 hours.
2.  Preheat oven to 400°F.  Remove hens from bag and discard brine.  Completely rinse hens, including cavity, in cool water, and pat dry. 
3.  Stir honey and juice together until well combined (see notes).
4.  Tie the legs of each hen together with kitchen twine.  Glaze both sides of hens with approximately 2 Tbsp honey mixture per bird.  Place hens breast side down on an elevated rack in a roasting pan.  Roast at 400°F for 1 hour, re-glazing birds with more honey mixture every 15 minutes and rotating the pan each time.  After the first 30 minutes, flip hens over in the pan. 
5.  After a total of 1 hour of cooking, or when meat thermometer reads 160-165°F, remove birds from pan and allow to rest.  Meanwhile, in a small saucepan, reduce any remaining honey mixture over medium heat for 3-5 minutes. 
6.  Pour reduced sauce over hens and sprinkle with pomegranate seeds if desired. 

Robyn's notes: brining can be skipped if desired, but will help keep roasted birds juicy.  The brining liquid can be all water, all chicken or vegetable broth, or a combination, as long as it totals 1 gallon.  Birds start breast side down so that the juices will move down into the breast and help to keep it from drying out as the darker meat cooks.  Even though the birds cook for 1 hour, it takes a few minutes to do each of the three glazes, rotate the pan, and flip the hens.  With that and resting time, plan to serve about 90 minutes after the birds first go into the oven.  I seeded a pomegranate and used fresh juice, but store-bought juice can be substituted.  The amount of juice added to the honey is by taste.  Start with 2 Tbsp, and if the pomegranate flavour isn't strong enough, add more.  I used a strong local honey that required quite a bit more juice to balance the flavour.  After the sauce is reduced, it will harden very quickly if left in the pan or in a bowl, so pour it over the birds right away and set everything to soak while you enjoy dinner.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

• 6 oz boneless skinless chicken
• salt and pepper to taste
• 2 C chicken broth
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1 small bay leaf
• 2 oz spaghetti noodles, broken into thirds
• 1 tsp lemon juice

1.  Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2.  Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3.  Remove chicken and shred, using two forks.  Remove and discard bay leaf.
4.  Stir pasta and chicken into slow cooker.  Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5.  Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it.  I might add a pinch of cayenne next time.  This was very simple and straightforward.  Can use all chicken breast, all thigh, or a combination.  Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both.  Watch me demonstrate this recipe on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Spicy Chicken Tenders

Fast and delicious, these can be doubled and served on skewers as an appetizer when having guests! 

• 1 Tbsp water
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp curry powder
• 1/8 tsp ground turmeric
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp paprika
• 1/2 lb chicken tenderloins

 1.  In a small bowl, combine water and seasonings; brush over both sides of chicken.  Place in a large resealable plastic bag; seal bag and refrigerate 15 minutes.
2.  Place chicken on a broiler pan coated with nonstick cooking spray.  Broil 3-4 inches from the heat for 3 minutes on each side or until juices run clear.

Robyn's notes: spicy for my taste, but I knew it would be.  The red pepper flakes can be adjusted to meet the diners' preferences.  Watch me demonstrate this recipe and talk about broiling--even if you don't have a broiler pan--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Waffled Monte Cristos

Who wants to deal with heating up oil and avoiding splatter burns, just to make a couple sandwiches?!  Here's a great way to use a countertop appliance to get a nice crispy meal that's both savoury and sweet in all the right ways.

• 1 egg
• 1/4 C milk
• 1 tsp sugar
• 1 tsp grated orange peel
• 4 slices white bread
• 2 Tbsp finely chopped pecans (optional)
• 4 slices American cheese
• 4 thin slices deli turkey
• 4 slices Swiss cheese
• 4 thin slices deli ham
• 2 tsp butter
• 2 tsp powdered sugar
• 1/4 C seedless raspberry jam

1.  In a shallow dish, combine egg, milk, sugar, and orange peel.  Dip bread into egg mixture to coat both sides.  Place bread slices on a preheated waffle maker in a single layer.  If desired, sprinkle each slice with pecans.  Bake according to manufacturer's directions until golden brown.
2.  Place 2 American cheese slices on two bread slices; layer with turkey, Swiss cheese, and ham.  Top with remaining bread; butter outsides of sandwiches.
3.  Toast sandwiches in a skillet on medium heat for 1-2 minutes on each side or until cheese is melted.  Dust with powdered sugar, serve with jam.

Robyn's notes: this is still an indulgence, even without the frying that is a standard part of Monte Cristo sandwiches, but it feels less greasy.  These went quickly but in my opinion definitely needed the jam as a dipping sauce, it just didn't seem exciting without.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fiesta Chicken Kiev

I feel quite warmly toward this recipe.  Not only have I been eating it for decades, since my mom was the original discoverer, but it was the first meal I cooked for my sweetheart when we'd been dating for about 6 weeks.  I use "mild" chiles, but those with a stronger taste for spice can use the regular kind.

• 2 boneless, skinless chicken breast halves
• 1 1/2 Tbsp butter, softened
• 1 1/2 Tbsp Old English cheese spread (see note, below)
• 1 tsp dried minced onion
• 1/2 tsp salt
• 1 Tbsp chopped green chiles from a 4oz can
• 1/4 C butter, melted
• 1/2 C crushed cheese crackers (Cheez-Its)
• 1 Tbsp taco seasoning mix

1.  Pound each raw chicken breast to flatten to 1/4 inch thickness.
2.  Beat together softened butter and cheese spread until well blended.  Mix in onion, salt, and chiles.  Divide mixture evenly between the two flattened chicken pieces, spreading along center.  Roll up each chicken piece, tucking in ends to completely enclose filling.  Secure with toothpicks if needed.
3.  Dip each roll in melted butter to cover, then coat with mixture of crushed cheese crackers and taco seasoning mix.  Arrange rolls in small oven-safe casserole or gratin dish.  Cover with parchment or wax paper and microwave for 4-5 minutes on 70% power, or until juices are clear and chicken is cooked through.

Robyn's notes:  served alongside steam-in-bag microwave rice and on a bed of lettuce with diced tomato.  The video shows what the cheese spread packaging looks like, it can usually be found in the cracker section of the grocery.  There will almost certainly be leftover filling, which is great when stirred into scrambled eggs in the pan.  Watch me demonstrate this recipe on youtube!  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.