Posts Tagged chicken
I have a secret. It’s horrible. It’s embarrassing. It’s not something I’m proud of. Here it is: I love tropical storms. I love the power they exude. With the first announcement of a named storm, I am glued to NOAA. If I live in what my family refers to as the “cone of doom”, I check each update which occurs every 5, 8, 11, and 2 o’clock hour, am and pm. Living in Florida has taught me to have great respect for these storms. I have seen first hand the destruction that can occur from storms like Katrina, Ivan, Charley, and Andrew, so though I love tracking them and watching them develop, I do it with the understanding that lives can change, even end, as a storm passes. Still, I love watching the swirling clouds, the rain blow sideways, and the roar of the wind as it rushes over my house.
As the second named storm of the not-even-begun season put me and my family smack dab in the cone of doom, I started tracking the sucker. And planning what I would do as we waiting for Beryl to arrive. Now, this is a minor storm. It means that it’s going to rain a lot and be a bit windy, so we’re not packing up and leaving town. We’re preparing to be inside for awhile and keeping an eye on things. My first thought:
Knowing a storm is headed your way means a few things. First, you have to make your preparations and for this kind of storm, that just means, stock up on food and bring in any loose outside planters, toys, and patio furniture. So, knowing two days in advance that we would probably have a storm on the Sunday before Memorial Day, we decided to grill out as much as possible until we were forced inside. I am also going to note that I’m growing basil and have a cheese obsession. You’ll notice the theme as the weekend diary progresses.
Read the rest of this entry »
Meal #1 Slow Cooked Pot Roast When I
bought the beef for my Beouf
Bourguignon, I got it as part of a buy one, get one free
deal. Last Monday, I pulled out the “free” chuck shoulder
roast and started it defrosting in the refrigerator. I was
very proud that I thought to plan ahead for a meal later in the
week. By Wednesday night, it had thoroughly defrosted, so
after cleaning up dinner and getting the kids to bed, I pulled out
my knife, cutting board, and a big pot and got to work. Read the rest of this entry »
I really enjoy Italian food. You probably have guessed that by now considering the number of Italian dishes I have discussed on my blog. All week long, I have had a yearning for some tasty Italian without too much fuss. I wanted it to consist of thin chicken breasts, breaded and sautéed. I wanted to include prosciutto. I also wanted to make some pasta and give my first try at a homemade alfredo sauce. Tonight’s tasty dinner was the result of my wish list and a lot of luck.
Earlier today, I used the Epicurious app on my iPhone to look up Fettucine Alfredo. It turns out the ingredients are literally butter, parmesan cheese, pasta water, and a half cup of heavy cream. So, obviously it’s not a pasta sauce for every day eating and my arteries are a little more clogged tonight, but come on, that’s a simple ingredient list!
I allowed my nearly two year old to help me bread the very thin sliced chicken breasts I had picked up at the grocery store earlier this week. It was a fun project for him and though it was quite a mess when we were through, the chicken was ready for my large pan with swirls of hot olive oil and crushed garlic. To bread the chicken, I dipped each piece in flour, then egg, and finally a coating of Italian flavored panko bread crumbs.
I brought a saucepan of heavily salted water to a boil and added the “sea shells” pasta I had on hand. I don’t care too much about pasta shapes, but I do prefer smaller noodles to long ones, especially when serving my son. The pasta cooked for 11 minutes. Meanwhile I cut up 4 pieces of prosciutto from the grocery deli. I let them saute in the pan with the olive oil and garlic for a few minutes. Then I pushed them to the sides of the pan and added the chicken. It is a big pan, probably 14″ in diameter and 2″ deep. I added salt and pepper to the chicken as I let it cook.
I turned on the oven to 325 and slid in a ceramic serving bowl that had 5 tbsps of butter cut into pieces. When the pasta finished, I pulled out 1/2 cup of the pasta water and set it aside. Then I drained the pasta. By this time, I had checked on the chicken and the butter had melted in my serving bowl. I pulled it out of the oven and added the hot, drained pasta to the bowl. Then I added the 1/2 cup of cream and 6oz of parmesan cheese, already shredded. I tossed for a bit, then added the reserved pasta water. Some of it globbed on the spoon, but most of it was a beautiful sauce. I added salt and pepper and tossed until the pasta was completely covered.
The chicken finished cooking. It was very crispy and the juices were running clear. I pulled each piece out with tongs and added the prosciutto right on top for serving.
Dinner was delicious, albeit a little off. I totally forgot to make the light tossed salad I had planned to go with it. Not a disaster, but it would have completed the meal. I will definitely make this again. Next time, I plan to add some basil to the pasta for a little more flavor!
I had a busy day! Did you? Today I offer a simple mid-week meal that even kids love! It’s just called Chicken Pockets and it’s done in about 20 minutes. No kidding.
- 1 chicken breast per serving
- 1 package Pillsbury Crescent Rolls per every 2 servings (you could use the new Pillsbury pastry sheets, but I just haven’t tried those yet)
- Garlic pepper or you favorite seasoning
- A slice or 1/4 cup of your favorite cheese on hand per serving
- Dice, chop or Julienne veggies on hand that you love
- 2 tbsp olive oil
Pre heat oven to 375. Slice up the chicken into bite sized pieces. Sprinkle seasoning over the chicken and veggies. Brown chicken in olive oil over med high heat. Add veggies as chicken is about half way cooked through. When all is just cooked through, remove from heat.
On a greased cookie sheet, unroll the crescent roll dough. Separate the dough in half using the already scored line. You should have two long strips of dough, 2 crescent rolls wide. Working with the first strip, fill one side with the cooked chicken and veggies. Top with cheese. Fold the other side of the dough and seal by pressing the dough together. Repeat until you have a pocket for each serving. Bake for 11-13 mins. Remove from the oven when the pockets are golden brown. Let them cool slightly as the interior will be scorching hot. Make sure to slice into each pocket meant for kids and test it before serving.
Sometimes I serve with green beans if I don’t have veggies to put in the pocket.
Easy meal. Easy clean up. Meat, dairy, grain, and veggie….ok, it’s not perfect, but it hits the basic list and it’s better than a burger and fries. For a quick meal on a cold night, it hits the spot!