Spring Picnic
I’ll be the first person to admit that I do not like being outside. I hate bugs, I hate dirt, I’m not even a real big fan of being in the sun. Read more
Posts tagged ‘chicken’
Oct 12
3 Comments
Filipino Fried Noodles With Chicken And Beans
I love to be in the kitchen mixing and baking; there isn’t really anywhere else I’d like to be. I’ve stated before that I prefer baking over cooking and this is probably because I don’t like all the prep work that cooking involves, namely chopping vegetables! Read more
Chicken, Because We’re Sick Of Chocolate!
I hope everyone had a fantastic, best-ever Easter this year! We sure did! We went to Koala Park Sanctuary here in Sydney for Easter Sunday. I didn’t realize what this place actually was until we were inside – it is filled with Australian wildlife! Read more
Chicken Yakitori With Cucumber Salad
First of all, I apologize for the lack of posting! Last week I said I was going to post about something exciting that happened to me, but I never got around to it because I was struck down by one of the most awful illnesses I have yet experienced. Read more
Mar 17
Mango Chicken Wraps
I’ve been trying to expand into other types of recipes, other than just sweets. I realize this is The Sweetest Kitchen, but I figure that I should include some tasty savory recipes as well, to counteract the sweetness, just a bit. So I’ve been visiting the library and borrowing some recipe books. One of my latest ones is the Martha Stewart Living Cookbook: The New Classics. It is a huge book.
In The New Classics cookbook is a variety of recipes, some of which you’ll find on Martha’s website, including the one I’m going to show you today. I’ve copied quite a few recipes that I hope to share with you, actually!
Today’s recipe from The New Classics cookbook is chicken wraps with mango, basil and mint. This one was the first recipe that stood out at me while skimming the book. It sounded very interesting, and on top of that I just love wrap sandwiches!
Jun 30
Baked Chimichangas
I get a lot of different cravings, and I blame that on being pregnant! This time, it was Mexican, and I made chimichangas!
These were actually much easier to make than I thought they would be, and they tasted so nice! I left out the chopped green chilies in the white sauce, but if I had to do it over, I think I’d add them after all to give it a bit of extra flavor.
Baked Chimichangas
Adapted from Taste of Home
Serves 6Ingredients
2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all purpose flour
1 cup fat-free half-and-half
1 can (4 ounces ) chopped green chiliesMethod
In a large nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid is evaporated. Place 1/2 cup down the center of each tortilla; top with 2 tablespoons cheese.Fold sides and ends over filling; roll up. Place seam side down in a 13x9x2-inch baking dish coated with cooking spray. Bake, uncovered, at 425F for 15 minutes or until browned.
In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half-and-half until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Cut chimichangas in half; top with sauce.
Indian Butter Chicken
Having came from and grown up for the first 20 years of my life in a small country town, I was totally oblivious to all the different foods that are out there, namely foods from different countries. When I moved to Sydney in 2001 I was overwhelmed with the variety of food choices and fell in love with so many different ethnic foods. One of my favorites is Indian butter chicken.
I’ve had a craving for butter chicken for the past week and since there are no Indian restaurants nearby in this suburb of Indianapolis that I’m now in, I had to make it myself. I searched for a recipe and found on that had received heaps of great reviews and had a 5-star rating on FoodNetwork.com.
While it isn’t the best recreation of my favorite butter chicken from the restaurant in Sydney that I used to visit, this is a fantastic Indian dish. Despite the long ingredient list, it actually is quite easy to prepare, as well. I was very pleased with my version of butter chicken, and I will definitely be making this again.
My notes:
Now, I say “my version” because I realized that garam masala isn’t the easiest spice to find in the grocery store. After a big search of the aisles, I ended up using curry powder instead of garam masala. So technically, perhaps you could call this a red curry rather than butter chicken!?
I also used fresh garlic instead of preminced garlic from a jar; I minced two fresh garlic cloves.
I bought a fresh already-made rotisserie chicken from the deli in our grocery store, so I didn’t even have to worry about cooking my own chicken. I tore the whole chicken into shreds and added it to the sauce.
The recipe says it serves 4, but the servings they are talking about must be huge – this recipe made heaps of butter chicken. I think we’ll be eating it for the next three dinners!
Cupcakes Are Coming
This past week I haven’t had a lot of sweets, but I have enjoyed trying out some other new recipes that I’ve been craving for lunch and dinner. For example, this simple chicken and salad wrap really hit the spot the other day.
All it is is a whole wheat tortilla, romaine lettuce, grilled chicken strips (these can be purchased frozen and pre-cooked, to be reheated in the microwave) and a few drips of tomato & herb based salad dressing. Simple, healthy and tasty!
The other recipe I cooked up was very nice as well. It is super easy and can be made in one pot. All it is is chicken breasts, stewed tomatoes, garlic, mushrooms and oregeno.
I would have liked to have served this with plain white or brown rice, but I didn’t have any. I served it with peas instead. My 18-month-old son loved this and ate every single last crumb of this. I was so pleased because this is a boy who loves his french fries and chicken nuggets, so when he eats any kind of vegetable it is something to write about! My 3-year-old daughter, however, would have nothing of it!
I forget where I got this recipe, it was just printed out in Notepad and stuck in my recipe book, so I’ll post it here in case anyone else is interested in trying this as well.
Chicken, Mushrooms & Tomatoes
Serves 4Ingredients
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oreganoMethod:
Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
I was not able to enter Iron Cupcake: Earth this month because I have simply not had time to go on a search for necessary ingredients. The only time that I did have a chance, I couldn’t find one of the main ingredients that I needed! This is the first challenge that I have missed, but I do eventually intend to make the wine cupcake that I wanted to make for January’s challenge.
And just as a heads up, coming up later in the week are chocolate chip cookie dough cupcakes. Chocolate chip cookie dough baked inside chocolate cupcakes, and frosted with raw (eggless) chocolate chip cookie dough! Yum! I can’t wait to taste these!
