Chicken Parm with Zoodles

Chicken Parmesan with Zoodles

Have you tried zoodles yet? Zoodles are "noodles" made from zucchini. Since they are made totally from a vegetable, there are no carbs and virtually no calories, so are totally diet friendly. I've been using them in combination with Dreamfields pasta to cut calories and still enjoy a full portion size of "pasta". I received a spiralizer from my son and his fiancee' for my birthday in September and that's made this process oh, so easy! Mine is super easy to use and it came from Amazon and looks like this:

Find it HERE

This is easy to assemble and to clean -- it's top rack dishwasher safe. So far I've done zucchini and cucumbers, but I am sure there are more veggie noodles in my future.

The most recent occasion to use this little gem was to make a lightened up version of Chicken Parmesan. I found the recipe on the Cooking Light website, but as I always do, I changed it up just a little bit, to make it all my own. This recipe is a little trouble to make, but nothing you wouldn't want to tackle on a lazy Sunday afternoon when you feel like puttering a little in the kitchen. The key part to the calorie cutting is that the chicken is not fried, it is baked on a rack in the oven with a crispy Panko bread crumb crust. The trick of mixing the parmesan cheese with yogurt makes it creamy with out extra fat. So, next time you want some classic Italian comfort food, without the frying and pesky calories, try my Chicken Parm with Zoodles. (PS if you are following Weight Watchers, this comes in at 9 points.)

Chicken Parmesan with Zoodles
serves 4

1 T. plus 1 tsp. Olive Oil
1 tsp. minced fresh thyme
6 garlic cloves, divided use
1 small yellow onion, chopped
1 large can Cento San Marzano whole tomatoes (1 lb. 12 oz.)
1/3 c. dry white wine (I used Kendall Jackson Chardonnay)
1 tsp. Kosher Salt
1 tsp. freshly ground black pepper
3 T. non-fat Greek Yogurt
1/4 cup Parmigiano Reggiano grated cheese
4 boneless, skinless chicken breast cutlets, lightly pounded to an even thickness
1/2 cup Panko breadcrumbs
1 tsp. garlic powder
cooking spray
3 medium to large zucchini
2 oz. fresh, water packed mozzarella cheese
1/2 cup fresh basil leaves, torn
3 oz. Dreamfields Spaghetti

Heat 1 T. olive oil in a large sauce pan over medium heat and add the chopped onion. Saute' that for a few minutes, until it begins to soften. and add in all but 1 tsp. of the minced garlic. Cook for a few more minutes --- don't let the garlic start to brown-- and then add the tomatoes, breaking them up with a spoon or your hands as they go into the pot. Pour in the wine, salt and pepper and turn the heat up until the mixture begins to boil. Turn the pot down to simmer and let the sauce cook, uncovered about 30 minutes, allowing the liquid  to reduce and thicken. Turn off the heat, and add the fresh basil. Stir it into the hot sauce. Cover the pot to keep it warm.

In the meantime, preheat the oven to 425 degrees. Place a cooking rack over a cookie sheet and spray it with cooking spray. Pound the cutlets with the smooth side of a meat mallet (or something else heavy and smooth, like a rolling pin) between 2 sheets of parchment paper so that they are of a uniform thickness, about 1/2"thick. In one small bowl, mix together the yogurt and the parmesan cheese. In a pie plate, mix together the garlic powder and the Panko breadcrumbs. Spread one side of each chicken breast with about a spoonful of the yogurt mixture and place the coated side down into the breadcrumbs. While they are sitting in the pie plate, spread the other side of the cutlets with the rest of the yogurt mixture and carefully turn them over, to coat the other side with the Panko mixture. Place them on the prepared oven rack, like this:

Bake cutlets in the preheated oven for 15 minutes. Remove from oven and proceed with the recipe. While the cutlets are cooking is a good time to make your zoodles. Follow the directions on your spiralizer or peel the zucchini thinly with a vegetable slicer. Place the zoodles on a double thickness of paper towels to draw the moisture out of the zucchini. Meantime, also bring a pot of water to a boil and get ready to cook the spaghetti noodles.


After the cutlets have baked, put about 1 T. of the warm sauce  you made earlier carefully on top of each cutlet, spreading it almost to the edges. You don't want to put on so much that it drips over the edges and spills all over the bottom of the pan. Drop the spaghetti into the boiling water and cook according to the package directions.

Top each cutlet with 1/2 oz. fresh mozzarella cheese. Oven ready, your dish should look like this:

Preheat your oven to broil and position a rack close to the element as suggested by your manufacturer's instructions. Heat a large, non-stick skillet over medium high heat and add the remaining 1 tsp. of olive oil and garlic. Cook a minute or two and add the zucchini noodles to the skillet. Stir them around, coating them with the oil. Add a pinch of salt and pepper to them. When they begin to wilt, cover the pan and turn off the heat.

Zucchini Noodles in a non-stick skillet

 Drain the spaghetti in a colander, do not rinse with water! Place the chicken cutlets under the broiler and broil until the mozzarella is melted but not browned, about 5 minutes in my oven. Mix the spaghetti with the zucchini noodles in the skillet and divide among four plates. Top each mound of pasta with  a bit more of the red sauce and one cutlet. 

Enjoy with a glass of nice, dry chianti and pretend you are in Italy. Say things like Pronto and Buon Appetito! Have fun! Mangia! 

Ginger-Garlic Shrimp and Chicken

I've continued working on my Asian cooking skills this week with another Weight Watchers recipe that I only tinkered with slightly. The original recipe called for chicken, but since I made it on a Saturday night I used shrimp, which made it seem a bit more special, or "date-night" worthy! (Is it still a date night if you've been married over 30 years? hhmmmm....) AND since I had some leftover grilled chicken, already conveniently cut into cubes, I threw in a few of those for the last minute of cooking. That upped the point total from 6 to 7, if you are a Weight Watchers member, but it was worth the extra point, believe me!

This dinner came together quickly and really was delicious. I subbed sriracha sauce for the sambal oelek chili paste that the original recipe called for, because that's what I had in the pantry. I also used slightly less teriyaki sauce, because I didn't have the lower sodium kind. I added some soy sauce, because I like it, but you can leave that out if salt is a problem for you. My choice for the sliced green onions in the original recipe was to use a plain yellow onion. I scattered a few pieces of green onion over the dish when I plated it. Served over brown rice, it was healthy and good -- good for you and good to eat! Like most stir fry dishes, the key is to get everything prepped and ready to cook. Once you begin to cook, things move really fast. I start my rice about an hour before I am ready to cook the stir fry.  I like to cook brown rice in some of the same low sodium, fat free chicken broth that I use in the stir fry. It's always a 2  to 1 ratio: 2 cups liquid to 1 cup rice. Bring the liquid to a boil, add the rice, cover and turn down to low. Leave it on low heat for about 30 minutes, turn it off and let sit until you are ready to eat.

Ginger-Garlic Shrimp and Chicken
4 servings
1/2 lb. shrimp, peeled and deveined
1/4 lb. cooked, cubed white breast meat chicken
2 T. Teriyaki sauce
1 T. soy sauce
2 tsp. canola or vegetable oil
2 cups small broccoli florets
1 red or green pepper, quartered and thinly sliced
1 large carrot, cut into matchsticks
1 cup water chestnuts, drained and roughly chopped
1/2 medium yellow onion, diced
4 scallions, green part only, thinly sliced, for garnish.
1/2 cup low sodium, fat free chicken broth
1 T. finely chopped fresh ginger root
1 T. minced garlic
1 T. Sriracha sauce (optional, or use less if you don't like spicy)
2 c. cooked brown rice

Place the shrimp, teriyaki sauce and soy sauce in a small bowl, stir to combine. In a large, non-stick frying pan, heat 1 tsp. of the oil. Add the shrimp, which you've fished out of the marinade. Cook them over high heat for about 3 minutes.

Searing shrimp.

Remove the shrimp to a clean bowl and add the other tsp. of oil. Add the green pepper, broccoli and carrots to the hot pan. Stir fry for one minute.

Stir frying the vegetables

Add the onions and stir in. Pour the remaining marinade over the vegetables. Stir for a minute, put a top on the pan and let steam for about 2 minutes, until the veggies are just crisp tender. Add the garlic, ginger and sriracha sauce to the mixture and stir them in. Lastly, add the water chestnuts, chicken broth, reserved shrimp and cubed chicken. Cover to heat through, about 2-3 minutes. Serve over rice, scatter a few green onions over the top. Makes 4 servings, 1/2 cup rice per serving.

Ready to put over the rice. Doesn't that look good? 

Simple Chicken Dinner

I think that some of you may think I spend hours in the kitchen every day, slaving away over a hot stove, concocting complicated dishes. In reality, that is far from the truth. Even though our kids are grown now, I am still working and have a couple of part time jobs. I also love to garden and read, and have a weird TV obsession with "Law and Order". Don't ask, I know it's weird.

Some days, I just want in and out of the kitchen in no time flat.  However, because I am a pretty good cook, expectations are high when it comes to dinner time. One of my very favorite short cuts,is this quick chicken that uses up frozen chicken breasts. They are great to have in the freezer, and we always keep them on hand. I buy them in huge bags at our big box store, and take out as many as I need for dinner. The only drawback that I can see to them, is that their size is often a little inconsistent. If you pull out 4, two of them may be huge and 2 may be on the smaller side. Other than that little issue, they are just what a busy woman needs. One of the simplest ways to cook them is to marinate them in Wishbone Lite Italian dressing and grill them. About 4 minutes on each side usually does the trick. You don't want to over cook them or they start to resemble rubber bands. And taste like them too. And YES, Wishbone is the dressing of choice for this meal at my house.

That's what we like when I am in a hurry. It only takes 15 minutes in the marinade once they are thawed -- and they thaw very quickly -- to make a difference in the taste. Be sure to drain them before adding the marinade to the chicken breasts. 

As far as side dishes go, my hub could eat a baked potato EVERY. DAY.OF. HIS. LIFE. Me, not so much. I like a good baked potato as much as anyone, especially with a rare steak ( See how I make them here.) but once a week is plenty for me. My go to , in a hurry side dish is what my family calls "Meemaw Noodles". We call them that because my Mom loved them. And since today should have been her 82nd birthday, here's the secret of "Meemaw Noodles".  This makes about 4 servings. Cook  about 10 oz. of egg noodles according to the directions on the bag. Drain them well. Put 1 T. butter into the hot pot while the noodles are draining When the butter is melted, put the noodles. back into the pot. Stir them to coat with the butter. Add 1 tablespoon lite Daisy Sour Cream and stir again. Sprinkle with 2  tablespoons Kraft Grated Parmesan Cheese. Yes, the kind in the green can, I officially give you my permission to use the green can when making this dish. That's how my mom did it and that's how I do it. 

Sprinkle the noodles lightly with salt, add a generous amount to pepper and stir it all together. Put the lid on, let them sit a few minutes to heat through. Serve with the grilled chicken. I usually put the water on to boil, start the grill., add the noodles, and grill the chicken kind of all at the same time. Add any vegetable or salad stuff you've got and call it dinner.  The dinner picture shown has some of my leftover ratatouille on the side (recipe here). 

So now  you know. I am just as time crunched as many women, and sometimes I am pretty lazy in the kitchen. I feel so much better now that I've confessed! Try this and don't feel guilty. 

Cajun Pasta --Quick, Light and Delicious

Cajun Pasta, oh so good! 

I began my exploration of creating this dish by browsing a new cookbook, "Eat More of What You Love" by Marlene Koch. (Find it here) I like to read cook books like I read novels, front to back, re-reading parts that I love over and over again. So far, I am finding this book to be a great starting place for new recipes. Her philosophy, I LOVE. She believes, as do I, that you can eat whatever you want but you've got to be smart about it, in order to manage your health. I've written before about my struggle with my weight, and I am always searching out ways to make my struggle easier. I love to cook, I love to eat and I love to entertain my friends by cooking for them. For a middle aged, height challenged lady, with grown sons who love to eat, that is a lethal combination. Fortunately, I don't have any heath issues (so far, Praise God!) but I need to shed a few pounds. SO, I purchased this cookbook to get myself inspired to cut back, cut WAY back.

This is only the second recipe that I've adapted from the book, and I knew from the first one that they need some tweaking to suit our palates. I have not added any additional carbs, sugar or fat, but I have added in more flavor, with herbs, veggies and spices. I eliminated the butter she recommended using, but since I amped up the flavors, we didn't miss it. Her recipes are also extremely low sodium, so I did add just a pinch of kosher salt. I hope you like my recipe and my alterations. I think you will! While it looks like a lot of pasta in the picture, it's only 6 ounces, divided 4 ways. We ate it for dinner and again for lunch. Perfect.

This pasta dish is packed with flavor, vegetables, lean protein and is low in fat. While there is a little bit of chopping, it's worth the effort. I put this together in only 30 minutes, start to finish. The flavor is spicy, but not overwhelming. If you like things only mildly spicy, don't add the hot sauce and cut the cajun seasoning back by a teaspoon. We loved this and can't wait to eat it again! I would absolutely serve this to company as well as using it as a quick, healthy family dinner on a weeknight.

Cajun Pasta 
Serves 4
6 oz linguine
8 oz. boneless, skinless chicken breasts, cubed
1 T.  + 2 tsp. McCormick Cajun Seasoning (divided use)
2 T, Texas Pete Hot Sauce (optional) 
2 tsp. olive oil
1 medium red pepper, cut in strips
1 medium green pepper, cut in strips
1 medium yellow onion, thinly sliced
1/2 c. thinly sliced celery 
8 oz. peeled, raw shrimp
2 cloves garlic, minced
1 14.5 can organic diced tomatoes, with juice
1/4 c. low sodium chicken broth
2 T. seafood stock
a pinch of kosher salt
Start the water for your pasta in a large pot. Preheat a large, non-stick skillet and add 2 tsp. olive oil. Toss the chicken cubes with 1 T. cajun seasoning and add to the oil. Stir fry that for 2 minutes and then add the garlic and onions. Stir well to combine and let cook for 2 minutes. Add the peppers and celery, and continue to cook until the peppers start to soften. Add the tomatoes, chicken broth, a pinch of kosher salt, the additional cajun seasoning and hot sauce (optional if you like things very mildly spicy). Cover. Bring the mixture to a full boil, turn it down and let it cook.  Cook pasta according to package directions until just al dente. Drain well. While the pasta is draining, add the shrimp to the skillet and set the timer for 5 minutes. When the timer goes off, combine the pasta and the sauce together in one of the pans. Cover and let steam for 5 more minutes, over lowest heat. Serve in a bowl. 
Approx 325 cal for 1 1/2 c. 

Slow Cooker Tex-Mex Chicken 7 Ways

Taco Salad Made with Slow Cooker Tex-Mex Chicken

OK, here's the thing about this dish: I don't really know what to call it. It's hardly a recipe, because you don't need to chop anything and all you do is to dump a bunch of stuff into your slow cooker. It's not only a soup, but can also be made into a delicious variety of dishes, which I've listed at the bottom of the post. Don't you LOVE options? If you can think of a good name for this, let me know in the comments below, please! In the meantime, don't worry too much about what it's called and just make it. You'll get a good dinner and lots of delish leftovers. AND you won't get bored with the leftovers because it's so versatile. I got the original recipe from someone at work, but of course, had to fix it up a bit! I just can't help myself...
My husband loves this and it was so easy! He's already taken it to work 2X this week, after eating it on Saturday night. It was also fairly inexpensive. I buy my chicken breasts frozen in the bags from the big box store, and they aren't too big, so I used 4. Score one for weeknight cooking! Let me also say that while this was very tasty, it was not what I would call SPICY. It has a little heat, but nothing that will burn you up or make kids reject it. Of course, if you like it spicy, add more hot sauce! I added the amount I put in the recipe.

We love Jack's Salsa! 

Keep Rotel on hand! 

Dark Red Hanover Kidney Bean

 Here are the pantry ready ingredients that you'll need to make this dish. You'll also need 1 lb. of thawed, boneless skinless chicken breasts, some cheese and some spices.

Slow Cooker Mexican Chicken
Makes at least 6 Servings, various ways
~1 lb boneless skinless chicken breasts
(3 to 4 breasts, depending on size)
2 cans Bush's Black Beans, undrained
1 can Hanover Dark Red Kidney Beans
1 cup Jack's Medium Salsa (or your fave)
1 14 oz. can Hunts Tomato Sauce
1 4 oz. can chopped green chilies
2 cans Original Rotel Tomatoes and Green Chilies
1.5 tsp. ground cumin
1 T. Texas Pete Hot Sauce (optional)
1 c. shredded Pepper Jack Cheese or plain Monterey Jack cheese if you want it very mild

Place the (thawed) chicken in the bottom of your slow cooker. Top with the un-drained black beans, the drained kidney beans, salsa, tomato sauce, green chilies, Rotel Tomatoes, cumin and hot sauce. Give the mixture a good stir to combine the ingredients. Cook on low heat for at least 6 hours. 
Carefully remove your chicken and shred it, if it has not already fallen apart. Put it back into the slow cooker and add the shredded Jack cheese. Cook for an additional 30 minutes or until the cheese melts completely.  (PS You could totally add frozen or canned corn to this, but I was trying to keep the carbs a little on the lower side and we aren't in love with corn in chili type dishes.)

TO SERVE: 
1. Ladle into bowls and top with crushed corn chips and a dollop of sour cream. 
2. Or put the chips on the bottom for a softer texture. Very much like chicken tortilla soup. 
3. OR chop a variety of lettuces, peppers and tomatoes and top with the Tex-Mex Chicken. Add a little shredded cheese (sharp or jack), some crushed tortilla chips and a dollop of sour cream for a taco salad. 
4. OR use a slotted spoon to drain off some of the liquid and roll into soft flour tortillas. Top with cheese, a little sour cream and salsa. Very kid friendly. Use whatever you like in your tacos! 
5. OR spray a corn tortilla with cooking spray on both sides and heat in oven until crispy. (You could fry it if you like) Top with the Tex-Mex chicken, shredded cheese, chopped lettuce and sour cream for a tasty tostada. Squeeze a lime over the top. 
6. OR make a Spanish Omelet: Heat a non-skillet over medium heat while you beat 3 eggs with 2 tsp. milk. Melt 1 tsp. of butter in the pan and then pour the eggs into the skillet. Sprinkle with a little salt. As the eggs begin to set, use a wooden spoon or a plastic spatula to gently pull the edges to the center, swirling the pan to fill in the gaps with the uncooked egg mixture. Be patient. Sprinkle the eggs with a scant 1/4 c. finely shredded cheddar cheese. When the omelet looks like it's almost dry and set, fold it over carefully and slide onto a plate. Top with the Tex-Mex Chicken. Could serve 2 for a lunch or a hearty dinner for 1. If the omelet doesn't work out, call it Mexican Scrambled Eggs...
7. Last but not least, make some nachos, chips, chicken, cheese, baked until bubbly. YUM! 

Chicken Caprese Pasta

Is there anything that screams summer more than local tomatoes and basil? Paired with fresh mozzarella, a classic Salad Caprese is our idea of heaven, and is eaten over and over again, as long as the tomatoes continue to taste like real tomatoes! Here in the Richmond, VA area we are fortunate enough to have an abundance of locally grown, globally renowned Hanover Tomatoes. Hanover County is just a hop, skip and a jump away from Midlothian, where I we live, and we bask in their tomato-ey glory all the late long summer.

Since I believe you've GOT to give credit where credit is due, I made this dish after watching a segment on the Today show featuring the Scotto family of "Fresco" restaurant in NYC. It was about making different recipes with only five ingredients. I just so happened to have those 5 ingredients on hand: Chicken breasts, fresh mozzarella, fresh tomatoes, basil and pasta. They weren't counting staples like olive oil, garlic, onions, salt and pepper. (Watch them do it here.)  I didn't make my dish exactly the way they made any of theirs, but something sorta' like what they made, kind of a mashup of their pasta salad and the sauce for the chicken parmesan. I also made a nice fresh salad with a quick vinaigrette. I'll include that recipe after the Chicken Caprese Pasta. I like my chicken sliced over the top of the pasta, but hub likes  his chicken breast left in one piece! You pick which one YOU like best:

Chicken Breast sliced on top of Chicken Caprese Pasta!

Chicken Caprese Pasta with a WHOLE Chicken Breast on the side...

This comes together SO quickly, providing you've got your ingredients prepped and ready to go. So, wash your lettuce and basil, get out the garlic, olive oil, wine vinegar, kosher salt and pepper. Set your salad bowl on the counter, and put a big pot full of water and a frying pan on the stove. Almost ready, now go! 

Chicken Caprese Pasta for Two

2 chicken cutlets, or chicken breasts pounded out thinly

6 oz. penne or other sturdy pasta (I had small shells on hand, so that's what I used)

olive oil

1 1/2 c. diced fresh tomatoes

2 oz. fresh mozzarella cheese, cut into about 1/2" pieces

6 - 8 basil leaves, rolled and sliced

2 cloves minced garlic

1/2 c. diced onion

1/4 c. dry white wine, optional

Kosher salt and Freshly ground black pepper

Rinse the chicken and pat it dry. Season both sides with a little kosher salt and fresh black pepper. Bring a big pot of water to a boil and cook pasta until just barely "al dente" -- use just barely the minimum cooking time. Drain it well. While the pasta is cooking, heat 2 T. olive oil (medium to medium high heat) in a large frying pan with a heavy bottom. Add the chicken and quickly sear it, first on one side and then the other, about 3 minutes per side. Remove the chicken to a plate and set aside. In the same pan, add 1 T. of olive oil, the garlic and the onion. Scrape up any brown bits left on the bottom. Turn the heat down and let the garlic and onion soften for a few minutes. At this point, I added a little Italian white wine, because I happened to have some, but that is totally optional. Add the tomatoes, a pinch of salt and a few grindings of pepper. Cover the pan and let it cook for 10 minutes. Add the chicken back into the pan along with the basil, cover and cook for 5 more minutes or until the chicken is cooked through. Remove the chicken once again to a serving plate, and add the drained pasta into the sauce. Heat the pasta in the tomato sauce for several minutes, stirring to combine and to finish cooking the pasta. Right before serving, add the fresh mozzarella. Serve with your chicken breasts and a green salad. Black olives are optional! 

Here's how I make an easy vinaigrette:

In a jar, add 1/2 c. olive oil. To that, add 1/2 tsp. kosher salt, 1/4 tsp, freshly ground black pepper, 1/4 tsp. garlic powder OR 1 small garlic clove, grated, 1 tsp. dried oregano and 1T. fresh lemon juice. Then add 3 T. red wine vinegar and a scant tsp. of dijon mustard. Now, shake, shake, shake. Pour what you need over your salad and save the rest for another day. It keeps for at least a week in the frig, I've kept it for up to 2 weeks with no problem. 

Not just any Spring Chicken!

Spring has finally sprung in the Richmond, VA area, and it couldn't be any prettier around my neighborhood. Redbuds and phlox are blooming, azaleas and dogwoods are budding up. Every yard is showing off some jonquils and maybe a few tulips or early iris. All this flora makes me want to cook in a spring like fashion, even though we are not exactly spring chickens anymore!



Phlox out by my mailbox

This dish was a little more complicated than I sometimes attempt on a weeknight, but the smells and fresh tastes that it produced made it worth the extra trouble. Purchasing boneless, skinless thighs sped things along a little, and having rosemary on hand in the yard makes for easy inspiration. It grows so abundantly, I've just GOTTA' use it, right? If you haven't got rosemary growing in your garden, get some -- it's easy to grow and will even thrive in a container. The one that grows in my yard was transplanted here after living in a pot on the deck at my last house. I first put it in my little bed around the patio, but it outgrew that spot and currently resides over by the fence. It's now about 13 years old and spreading with abandon. It's even got little light purple flowers on it!

Rosemary by the fence



Lemon Rosemary Chicken with Spring Onions and Rice Pilaf

4 boneless, skinless chicken thighs

10 green/spring onions, ends trimmed, halved lengthwise

1/4 c. flour, seasoned with a little salt and pepper

2 T. + olive oil

4 sprigs rosemary

2 cloves garlic, minced

1 lemon, divided use

1/3 c. dry white wine

1/2 c. chicken stock

salt and pepper

Rice Pilaf (recipe follows)]

Zest the lemon so that you have about 1 T. of zest. Cut the lemon in half, and thinly slice it. Cut 2 of the slices in half, so that you have 4 small quarter pieces. Wash and dry your rosemary. Put the flour mixture into a pie plate or something similar for dredging. Lay one chicken thigh on the cutting board you use for meat (or a clean plate) and spread it open carefully. You can tell that there is a top to it and a bottom, where the bone was removed. Open the "bottom" and lay a sprig of rosemary and a quarter slice of lemon into the cavity. Close the "flap" back over this and carefully roll the thigh in the flour mixture. Set aside. Repeat this with the other 3 thighs. You can secure them with twine or an uncolored toothpick, but I found that the lemon and rosemary stayed inside when I made this without the trussing. (Plus I'm kind of lazy about things like that, especially on a weeknight!)

Get your pan ready on the stove -- you'll need an ovenproof skillet that all 4 thighs will fit into. Preheat the oven  to 350 degrees. Heat the pan a little. Pour 1 T. of the olive oil into the pan. Drop the halved onions into the olive oil and saute' quickly, until they just begin to wilt. Remove them from the pan and set them aside. Add the other T. of oil to the pan. Heat the pan until the oil begins to shimmer, and add the thighs to the skillet. You may need a little more oil. Cook them for about 5 minutes, so that the flour browns. Turn them over carefully -- I used a fork along with a small spatula - make sure that the lemon and rosemary remain in the cavity. Let the thighs cook for another 5 minutes to brown the other side. Remove the chicken to a plate and add the garlic, wine, and stock or broth to the pan. Add the 6 lemon halves to the liquid. Sprinkle in a pinch of salt and a little fresh ground black pepper. Cook for 5 -7  minutes over medium to high heat, reducing the sauce by about 1/2.

Sauce reducing in pan

Put the chicken back into the pan and place into the preheated oven. Bake for 20 - 30 minutes until the juices run clear when thighs are pierced with a fork. Taste the sauce and add a little salt and pepper if needed. Put the spring onions back into the sauce, garnish with a little more fresh lemon and serve over rice pilaf.

Chicken thighs ready for the oven

Rice Pilaf with Artichokes

2 c. chicken stock or broth

1 tsp. butter + 2 tsp. Olive oil

1/3 c. brown rice

1/2 c. white rice

1/3 c. orzo or broken vermicelli

2 T. minced onion

1 clove garlic, minced

1 8 oz. pkg frozen artichokes, thawed and well drained

salt

2 heaping T. Parmesan cheese

In deep saucepan, heat the oil and butter together until the butter melts. Add the garlic and olive oil and saute a few minutes until they begin to soften. Add the vermicelli or orzo and saute' this mixture until the pasta begins to brown, at least 10 minutes, over medium heat, stirring often. Add all the rice, stir into pasta mixture and then add the stock. Sprinkle with a pinch of salt, bring this up to a boil, cover the pan and turn it down to a lower heat, so that the mixture just barely bubbles. When all the liquid is absorbed, add the artichokes and Parmesan cheese. Stir them into the pilaf and cover to warm the artichokes through, about 5 minutes. Serves 4 - 6. Good leftover, just heat in the microwave.

Lemon Rosemary Chicken Thighs with Rice Pilaf

In a chicken breast rut?

Do you buy boneless, skinless chicken breasts from the big box stores, frozen in a big bag? I do and have done so for years. It's an economical way to stock your freezer and they are pretty healthy, as meat goes. The easiest way to deal with them is simply to marinate them in Wishbone Lite Italian dressing and grill them. When my children were little, we cooked that alot, once prompting my husband to declare, "If I see another grilled, boneless, skinless chicken breast, I am going to puke!" I believe that was in the "grilling them to leather stage", his own fault, as he would not listen to me about length of cooking time, etc. Fortunately, he's gotten over it, now pays attention to the amount of time you should cook them, and we get much better results!

Speaking of MUCH better results, here's a delicious take on those ubiquitous breasts, pan fried and simmered briefly with a herb infused mushroom wine sauce that is a great dinner for two or more! I combined several recipes I looked up -- don't you just love epicurious.com? I didn't have EVERYTHING for any one of the recipes I liked, so I "winged" it. Don't you love it when your kitchen experiments work out deliciously? We'll definitely be having this again!

Chicken breasts with Mushrooms and Wine

Chicken Breasts with Mushrooms and Wine

Serves 2

2 boneless, skinless chicken breasts, thawed if frozen
1/4 c. all purpose flour, mixed with 1/2 tsp. kosher salt and a pinch of black pepper
1 T. olive oil
1 T. butter
8 oz. creminini "baby bella" mushrooms, sliced
1/4 c. Vidalia or other sweet onion, or shallots
1 clove garlic, minced
1 T. chopped fresh rosemary
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1/2 c. dry white wine (I used pinot grigio)
1/2 c. low sodium chicken broth or stock
In a large, non-stick pan, melt the butter with the olive oil, over medium-high heat. Dredge the chicken breasts in the flour mixture, and place them in the pan. Cook the breasts for 4 minutes on each side. They should be lightly browned. Remove and set them aside. Add the mushrooms, onions, garlic and herbs to the pan (if you need to, you may add another tsp. of olive oil).

Mushrooms, onion, garlic and herbs

Cook the vegetables and herbs briefly, 3-4 minutes, stirring them around. Add the wine and broth to the pan. Bring this to a boil. Turn it down a little and let the mixture reduce for 5 minutes. Taste for seasoning, adding salt and pepper as needed (how much depends on your broth). Put the chicken back into the pan and cover it.



Chicken breasts simmering in wine and mushroom sauce



Cook for 8 more minutes and voila', perfectly cooked chicken and mushrooms. Serve with brown rice and steamed broccoli with little cheese grated over it.



Chicken and Rice and Everything Nice!

Thai Chicken Skewers With Spicy Peanut Dipping Sauce

Ok, here I am, a little out of my comfort zone -- Thai Chicken Skewers with Spicy Peanut Dipping Sauce, Potstickers and Snow Peas. I've gotta' confess -- I'd never cooked Snow Peas before and a I'd never even tasted a spicy peanut dipping sauce! That being said, it turned out well! After all, we KNOW that EVERYTHING Tastes Better when it's cooked on a stick, right? As we continue our quest to eat seriously healthy, we've got to mix it up, or we'll get bored, and that's never a good thing.

Thai Chicken Skewers with Potstickers and Snow Peas



First, I marinated the chicken breasts about 30 minutes before I skewered them. I mixed up the dipping sauce too, so the flavors would have a little time to meld. This is a lighter take on peanut sauce, cutting down on fat and calories by using some non-fat greek yogurt, instead of all peanut butter. While the chicken skewers were grilling, I cooked the Pot Stickers Straight from Trader Joe's! (Here's an earlier post about that store) and steamed the snow peas quickly when the chicken came off the grill. This meal took less than an hour, start to finish, including the time the chicken was marinating. It was easy, quick and tasted great AND it's healthy eating! Bring on the skewers and fire up the grill, it's a keeper! This would also be good served with some fresh veggie rolls that you can make or buy at the market. As an added bonus, if you should have any leftover chicken, you can create wonderful wraps for lunch with it. Try shredding up some cabbage, add a little hoisin sauce and wrap it up.

Thai Chicken Skewers
1 boneless chicken breast for every person, cut into large bite sized chunks
Marinade:
3 T. soy sauce
juice of 1/2 lime
1 T. fish sauce
1 heaping tsp. brown sugar
1 T. rice wine vinegar
This is enough marinade for 1 - 2 breasts. Whisk everything together and pour over your chicken. Let sit for 30 minutes, stirring occasionally. Preheat the grill and when it's hot, thread the chicken on to skewers. If using bamboo, be sure to soak them first.
While the chicken is marinating, make the Dipping Sauce.
Spicy Peanut Dipping Sauce
3 T. plain non-fat Greek yogurt
1 rounded T. smooth peanut butter
juice of half a lime
2 - 3 T. rice wine vinegar
zest of 1/2 lime
a pinch of dried hot pepper flakes (big pinch if you like it spicy)
1 T. minced fresh cilantro (optional, but we like it)
1 scallion, white and green parts, thinly sliced
Whisk together the yogurt, peanut butter, lime juice, vingar and zest. Stir in the hot peppers, cilantro and scallion. Let this sit for awhile so that the flavors have a chance to meld.
Prepare your potstickers according to the package directions. Make them from scratch if you want, but I promise, the ones from Trader Joe's are pretty darn good! Steam your snow peas briefly while the chicken is resting. Drain them, add a pinch of butter or soy sauce and salt very lightly.
Grill your chicken skewers 6 minutes on each side. Let them rest and remove from the skewers.
Steam your snow peas briefly while the chicken is resting. Drain them, add a pinch of butter or sesame oil or soy sauce. If you don't use the soy, salt them very lightly.
Voila! Easy, huh? Good too!

Chicken Fricasse with Mushrooms

Chicken Fricasse' with Fresh Green Beans on the side

Here's my next installment of cooking like Julia: Fricasse' de Poulet a' L'Ancienne. Roughly translated, this means, Old Fashioned Chicken Fricasse with Wine Flavored Cream Sauce, Onions and Mushrooms. I guess the Ancients were into cream sauce with wine and mushrooms? Who knows.
I must confess that my impressions of chicken fricasse were not memorable. I don't recall having had this dish as a child but do remember hearing it spoken of... in a book? on TV? I honestly don't remember. I came across this recipe while continuing my random experiment of Cooking Like Julia (see here ). My choice was also dictated by the fact that I had a ziploc bag of random chicken parts in my freezer that looked like they needed to be cooked. I scaled down the recipe to feed the two of us, since the offspring are currently off doing their own things.
I kept the spirit of the recipe true to Julia, but added in a little of my own kitchen knowledge, tailoring it to suit our tastes. The final dish was creamy and tasty, with tender chicken and savory mushrooms. This scaled down recipe will make about 3 servings. We like to have one extra for someone to eat for lunch later in the week!

Chicken Fricasse' with Mushrooms
4 - 5 pieces of chicken (I had 2 thighs, 1 breast and 2 wings)
2 T. butter
1 stalk celery, thinly sliced
4 baby carrots, sliced
1 small onion, thinly sliced
1 T. flour
salt and pepper
1 1 /2 c. chicken stock or broth
1/2 c. dry white wine
1 small bay leaf or 1/2 of a larger one
1 T. chopped fresh parsley
8 oz. cleaned and dried white mushrooms, halved
1 tsp. butter + 1 tsp. olive oil
1 egg yolk
1/4 c. half and half or light cream
a little lemon juice
pinch of nutmeg
fresh parsley for garnish
Prepared egg noodles, risotto or rice
Dry the chicken on a few paper towels. Melt the butter over medium heat, in a heavy skillet ( I used a non-stick one). Add the sliced celery, carrots and onions. Cook the vegetables until they begin to soften. Push them aside and add the chicken, skin side down, to the skillet. Raise the heat slightly and let the chicken cook for about 5 minutes, until skin starts to stiffen slightly and just begins to brown. Turn it over and let it cook for another 3 - 4 minutes. Remove the chicken from the pan and sprinkle the pan with the flour, a pinch of salt and some pepper. Stir the flour into the drippings so that it is completely absorbed. Cook the flour and veggies a few minutes, and then add the broth and wine. Stir well so that the flour mixture dissolves into the broth. Return the chicken, add another pinch of salt and pepper, the bay leaf and parsley. The chicken should be almost covered by the liquid: You may add a little more broth or water if you need to. Bring the dish up to a simmer. Cover and cook, covered, over low to medium heat for 30 minutes. The chicken is done when the juices run clear when pierced by a fork or knife tip.
In a separate skillet, melt 1 tsp. butter, with 1 tsp. olive oil. When the foaming of the butter subsides, add the halved mushrooms and cook until they begin to brown. When they are browned, squeeze a little lemon juice over and add them to the chicken and vegetables in the larger skillet.
At this point, you may put the dish away to be served later that day or as much as 2 days later. Refrigerate the entire fricasse' covered to be reheated and finished as you like.
To finish the dish, remove any loosened skin from the chicken (this is especially easy to do w/the thighs. I used a boneless skinless breast so had no skin to remove from that). Skim off any accumulated fat from the top of the sauce. (Reheat the sauce if you have refrigerated it.) Beat the egg yolk into the cream with a fork or whisk. Take a spoonful of the sauce from the hot dish and add it into the cream mixture. (This is called tempering -- you do it so that the yolk won't "scramble" when you add it to the sauce in the pan.) Mix in the hot liquid and then add another spoonful. Repeat. Once the cream mixture is heated stir it into the sauce in the skillet, mixing well to incorporate and distribute the cream completely.
Grate in a little fresh nutmeg if desired. I think this gives the dish some depth and flavor. Taste the sauce and correct the seasoning. Remove the chicken from the pan and arrange it over some buttered egg noodles, rice or risotto. Pour over the sauce and garnish with some fresh parsley. Garnish with fresh parsley. I prepared fresh green beans to go along with it, but Julia suggests Petit Pois or asparagus. Broccoli would be good as well.

Trader Joe's Night at Our House

General Tsao's Chicken Stir Fry with Chicken Shu Mai Dumplings

If you read my blog, even occasionally, or know me just a little bit, then you know that I love to cook. However, I must admit, some nights, I just don't feel like spending alot of time in the kitchen. We are spoiled enough around our house, though, that we won't compromise too much on taste and quality. Somtimes, that can present a bit of a dilemma. TAA DAA, Trader Joe's to the rescue. If you live in an area with a Trader Joe's, you are in luck. Their prepared foods are actually pretty good, and believe me, I am kinda' picky. If you've not made the trip to one, I bet you'll be pleasantly surprised.

My friend de cuisine told me about the General Tsao's Stir Fry Sauce:

TJ's General Tsao's Stir Fry Sauce

All you need to do to make some pretty good stir fry is to cut up some meat and/or veggies, stir fry them for a minute, and then add the sauce. I used 2 small boneless, skinless chicken breasts, a bunch of green onion, 2 cloves of garlic, a small green pepper and a small red pepper. If you were really feeling lazy, you could buy a bag of frozen, pre-cut Chinese style veggies (I bet they sell them at TJ's!) and add some to the pan with the meat and pour the sauce over the whole thing. EASY and EASIER!!


I sprinkled on some dried hot pepper flakes, because we like things a little spicy. Lastly, pop on a lid and let it simmer a few minutes while your rice cooks. This is a good alternative to take out -- not only is it inexpensive, but you can control certain parts of the meal that are not always so good for you. For example, I only used a teaspoon of peanut oil to saute my chicken and vegetables.

Chicken and veggies, simmering away in the stir fry sauce

Another healthy addition that we like is to add some brown rice to the meal. I bring 2 1/4 cups of organic chicken stock to a boil and then add 1/2 cup brown rice and 1/2 cup white rice. Stir the rice into the liquid. Bring the pot back to a boil, cover it, turn it down and let it simmer for about 25 minutes, until all the liquid is absorbed.

To round out the meal, but not put any further stress on myself, I also purchased a box of Chicken Shu Mai Dumplings at TJ's:

TJ's Chicken Shu Mai

They are super easy to prepare: Heat a skillet and add just a drop of peanut or vegetable oil. Sear the shu mai on high heat on both flat sides. Pour in a little bit of water, just enough to cover the bottom and cover the pan to let them steam for about 10 minutes.

Shu Mai seared, and ready to be steamed

Now, honestly, you've gotta' admit -- How hard is this? IT WAS EZ! I heated up a few cashews in the microwave and sprinkled them over the top of our General Tsao's Chicken, and VOILA it was almost like eating in a nice restaurant! Anyone can do this, and it really tasted good! Give it a try, and make some take out at home! Let me say, I know, I know, this is NOT really cooking and it's cheating and all that stuff.....but it was a busy day and I was over the kitchen and I managed to turn out a fairly healthy, good tasting meal in about 30 minutes without trashing up my kitchen or breaking the bank, so just go with it. Give yourself a break, it's OK, I promise. I give you my official permission to make this and call it dinner, call it cooking, whatever you want.

Chicken Divan? Divine!

Chicken Divan, Caesar Salad and Homemade Bread --YUM!

It doesn't get any more old fashioned than Chicken Divan. I suspect that originally the word was DIVINE pronounced with some kind of hokey French accent, but I really don't know. There are lots and lots of recipes out there for this dish, many including sour cream, cream of something soup or mayonnaise. Since I am not a big fan of mayo, I've never included it in any incarnation of the recipe. This is a very basic, layered casserole version of the dish that can be made a day or two ahead of time and reheated before serving. One of the nice things about this recipe is that you can use leftover chicken, buy a rotisserie chicken and pull off the meat or cook up 2 or 3 of those boneless, skinless breasts from the big box stores.
I remember my mother and my grandmothers serving this dish at luncheons and showers back in the 60's and 70's (I've included a picture of the stylish ladies below). Ladies love it but men do too! Even my college age son (see the Italian kid from a previous post here) gave it a thumbs up when I made it recently. I like that you get protein, vegetables and starches all in one dish.
This dish has always been one of my favorites, so I see no reason not to include it in my dinner rotation, even if it is not as chi-chi fusion as many dishes now in style. If you haven't made this in a long time or have never made it, give it a try. It's not that hard to do and comes out looking and tasting fairly elegant, in a timeless, old fashioned kind of way! NOW, the biggest problem could be: What is it exactly-- Chicken DI-van or di-VAN? I don't honestly know, but I do know it's pretty darn good, almost you might say, divine.

Chicken Divan
2 - 3 c. cooked chicken, cut into bite size pieces
2 c. cooked rice**see Cooks Note
1 bunch broccoli florets, about 2 c., steamed
Cheese Sauce (recipe follows)
3 slices crisp cooked bacon

First, make your cheese sauce:
3 T. flour
3 T. butter
3/4 c. milk (lower fat is fine)
1/4 c. dry white wine
2/3 c. cheddar or Gruyere cheese plus a little more for topping
salt and pepper

Melt the butter and whisk in the flour. Pour in the milk and wine and continue whisking over medium heat until the sauce bubbles and thickens. Add the cheese and a pinch of salt and pepper. Taste the sauce and correct the seasoning.
Spray a 9X9" baking dish (or a 3 quart oval or round) with a little cooking spray. Layer in the cooked rice, chicken and broccoli in a fairly attractive pattern. Pour over the cheese sauce and sprinkle with a little more cheese.
At this point you can refrigerate the dish (covered) for up to 2 days. Be sure to bring it to room temperature before you bake it! Bake at 350 degrees for 35 - 45 minutes until hot through and bubbly. Top with crumbled bacon. Serves 6.

**Cooks note: Other ways to serve this dish include over toast points or English muffins. When served over toast or muffins, a sliced tomato is often included before layering on the chicken, broccoli and sauce. My family likes the bacon on top but that is an optional thing.



My timeless and elegant Grandmothers, in the middle, with my stylish newlywed parents, 1953



Grilling Shish Kabob and Back Yard Living

I think Shish Kabob is one of  the easiest meals to make and yet still delicious. My family has always done it, especially when there were lots of us to feed, because it is very budget friendly. You can take an inexpensive cut of meat, cut it into cubes and marinate it and it will go a loooong way. While I am sure there are much more sophisticated marinades, I still use the same one my grandmother always made to cook outside in her big backyard in Hampton, VA. Vegetables were always plentiful and cheap, so it was easy to fill out the meal, paired with a big dish of rice.

Grilling shish kabob and eating it brings back so many happy childhood memories for me. My grandfather worked long, hard hours, so my grandmother and mother always "manned" the grill. When we visited in the summertime, there were always lots of cousins, aunts and uncles who ostensibly came to "see us",  but the reality was, our family always loved to get together. Any old excuse to eat outside was good enough! SO, out came the bags of charcoal and the long picnic table, set up under the crepe myrtles that were in the middle of the yard, and put us kind of in the shade. Corn would be shucked, mostly by the kids, pitchers of lemonade set out, along with a few cans of bug spray. Highballs were mixed, beers chilled in old metal coolers or washtubs and the party would be on it's way.

We tried to get dinner ready so that we ate as the sun was about to set and the temperature would start drop a little. My grandfather would arrive, just in time to get cleaned up and eat with the family. No man has ever been welcomed home so joyfully! Hot and tired as he was, he always had a big smile and hug for every one of us.

The timing of the meal was such that it was light enough and you could still see your food, but starting to cool off. We could just barely stand to be away from the fans and one huge, hardworking air conditioner that labored away overtime. We could only eat outside in the backyard if the heat and humidity had receded a little. The Virginia peninsula is a hot and humid environment, with notoriously sticky summers. The kitchen was always hot during the summer months, no matter how hard we tried to cool it, as was the "breakfast room". While eating outside was sticky, it was often hotter in the kitchen. Late 50's and even into the 60's, almost no one had central air in Virginia, especially in an old house.

After dinner, if the bugs weren't too bad, we'd lounge around the back yard, kids chasing lightning bugs, or organizing games of "No Bears Out Tonight" while the grown-ups sipped their libations of choice. If we were lucky, or it was a holiday, we'd wave sparklers with wild abandon, conjuring up spells and making rainbows in the night. There were always a few mayonnaise jars with holes punched in the lids, so we could collect the lightening bugs we caught. Rich chocolate cakes or strawberry shortcakes were usually the desserts of choice, but Grandaddy always retreated, sooner rather than later, to inside and the air conditioner and a bowl of ice cream. He'd had enough of the heat and humidity.

Big, fat, lemony smelling citronella candles in clear and colored oval glass holders would be lit and set down the length of the picnic table and next to the lawn chairs on little metal tables. Later, out would come my grandmother's mouth harp, and she'd softly warm up with "You Are My Sunshine". If the bugs got too bad, we'd retreat to the nearby screened porch.  Many nights we just stayed where we were, under the crepe myrtles. Those who felt inclined, would sing and sing and sing:  Old hymns and folk songs, sung and hummed in gentle harmonies, until the little ones would nod off and be carried away, to sleep on any available bed or couch. It was a dear, sweet way to grow up.  I can still smell the nearby marsh and creek, mixed up with scents from my grandmothers' flowers and the honeysuckle that grew in the hedge. How lucky we were...

Eating Shish Kabob over brown rice, outside on a perfect night on the patio!

Making Shish Kabob

This is a method, as opposed to a recipe. It's easy and inexpensive and guaranteed to be a crowd pleaser!
One large London Broil or Sirloin Steak, cut into 1:" cubes AND/OR
2 - 3 Boneless, skinless chicken breasts or thighs
1 green pepper, 1 large onion, 1 pint fresh mushrooms, 1 pint cherry tomatoes or 4 - 5 large slightly under ripe tomatoes
Zucchini and or yellow squash, cut into 1" thick rounds (optional)
3 c. cooked rice (at least this amount for 6 or more servings)
Metal or bamboo skewers
Marinade for the Beef: 1 c. Wishbone French Dressing, 2 T. Worcestershire Sauce, pinch black pepper, 2 tsp. Adolf's Meat Tenderizer, no MSG kind

Marinade for the Vegetables and Chicken: Your choice, 2c. Wishbone Light Italian or French Dressing, or mixture of one on one vegetable, one on another (see below for how I do it).

It's easy, cut up the meat and wash the veggies. Cut the peppers and onions to about 1' sized cubes. Leave the mushrooms and cherry tomatoes whole; If using big tomatoes, cut them into quarters. Put the meat in one bowl with the marinade, and the chicken and veggies in another. Keep the MEAT AND CHICKEN SEPARATE! Don't mix them in with the veggies or with one another (food safety, you know!).
Don't marinate the chicken, tomatoes or mushrooms until about 30 minutes before you plan to grill them. You can marinate the meat overnight if you like to cook ahead. I like to marinate the onions and peppers in French dressing and the chicken, tomatoes and mushrooms in Light Italian. I also prefer the squash and zucchini in the Italian dressing. My grandmother did everything in the French, and she did not include any chicken, so this is purely a matter of preference.

Shish Kabob skewers ready for the grill

When you skewer the meat, push it together on the kabob so one piece touches the other one, not loosely with space between each square. Same way for the vegetables, as shown in my pictures. (no chicken shown in the pictures) Skewer the meat separately from the veggies. I know the cooking shows on TV always have the meat and veggies skewered together, but I find that the harder vegetables take longer to cook than the meat and the softer vegetables. We usually skewer the the peppers and onions together and the tomatoes and mushrooms together or each on their own skewers. Same thing for the squash, if we are using it.

The big chunks of onions and peppers will take the longest, next the meats, then the soft veggies. We eat our beef rare, so we don't cook it too long, usually about 4 - 5 minutes on each side. Cook it longer if you like well done. Conversely, we prefer our vegetables a little more cooked, so they soften, so we cook them about 8 - 10 minutes on each side. Be sure to cook the chicken completely through, with no pink showing.
When we serve it, I like to put the rice on a LARGE serving platter and then just pile on the meat and veggies. Keeping them in separate piles, which I did when my kids were younger, allows each person to select their own choice of meat and vegetables. This is great served with fresh corn on the cob or all on it's own. Don't forget a chocolate cake or strawberry shortcake for dessert!

My Grandmother and me, picking flowers in her big backyard, under a crepe myrtle tree