Chicken Alfredo (Whole30)

1.5 lbs boneless, skinless chicken
1 c. raw cashews
3 c. boiling water
2 Tblspn. nutritional yeast
1-2 cloves garlic, peeled
1 Tblspn. lemon juice
1/2 tsp. salt + more to taste
3/4 cup unsweetened almond milk
1/2 cup fresh basil, thinly sliced, plus more for garnish

Preheat oven to 400 degrees.
Place cashews in a small bowl and cover with boiling water.  Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the chicken.
Line a rimmed baking sheet with parchment paper or aluminum foil.
Place chicken on baking sheet, salt & pepper.
Place chicken in preheated oven for 25-30min or until cooked thru.

Alfredo sauce:
1.  Drain cashews and place in Vitamix
2.  Add nutritional yeast, garlic, lemon juice, 1/2 tsp. salt and almond milk
3.  Blend on high for 2 minutes.  Taste and adjust salt and garlic
4.  Keep blending until sauce is warm

Serve:
Cut up chicken and toss in bowl with sauce
Serve over butternut or spaghetti squash noodles

Chicken Taco Casserole

Chicken Taco Casserole

Everyone has a similar recipe--you know, the generic taco casserole with chips and meat and cheese.  But for some reason, this one tasted different, and better!  My whole family loved it--that includes all 4 kids!

1 (10 oz. ) bag tortilla chips
2 cans cream of chicken soup (99% fat free)
1 1/2 c. sour cream (light)
1 (14 oz.) can diced tomatoes and green chilis (RoTel)
1 can black beans, rinsed and drained
1 (1 oz.) packet taco seasoning
3 c. chicken, cooked & shredded
2 c. cheddar cheese

Preheat oven to 350 degrees.
Lightly grease 9x 13 pan
In a large bowl, combined the chicken soup, sour cream, tomatoes, black beans, taco seasoning and chicken--set aside.
Crush chips (roughly with hands) and spread half of them on the bottom of pan.
Spread half of the chicken mixture over the tortillas.
Top with 1 c. cheese.
Repeat layers.
Bake for 30 min, until bubbly and cheese is starting to brown.

Grilled Bruschetta Chicken

My sister sent me a link to this recipe with a high recommendation.  My family loved it and would highly recommend it as well!

http://jamiecooksitup.net/2011/07/grilled-bruschetta-chicken/

Angel Chicken Pasta

I was cleaning out my stack of recipes to try, and found this one. I printed it off the internet over 4 years ago!!! Glad I hung on to it, because it was a HIT with my family last night. And of course...super easy too.

Angel Chicken Pasta

6 boneless chicken breasts

1/4 c. butter

1 (7oz.) dry Italian salad dressing mix

1/2 c. white wine (can substitute apple juice)

1 can cream of mushroom soup

4 oz. onion & chive cream cheese

1 lb. angel hair pasta

Melt butter on low.

Add dry Italian seasoning, blend in wine (juice), soup, and cream cheese.

Stir until smooth.

Arrange chicken breasts in 9 x 13 pan and pour sauce over the top.

Bake at 325 for 60 minutes (covered with foil for the first 30 minutes, then remove foil).

Serve over angel hair pasta.

Salsa & Black Bean Chicken Nachos

This is one of those recipes that is so obvious and easy you wish you had thought of it yourself. Oh, and did I mention SOOO good?! All 3 of my kids asked me to make it again!

You can find the link HERE

Honey Curry Chicken

This is an old recipe that I got from a recipe swap I was part of in Rochester, NY. I am pretty sure Suzy Jensen submitted this one. It's been years since I made it last, and when I was looking for dinner inspiration last week, I came across it. It is super easy (like Marc actually made it while I was in meetings) and really good!

Honey Curry Chicken

(thanks Suzy!)

3 lbs. raw chicken, cut into bite size pieces

4 Tblspn. butter

½ c. honey

¼ c. prepared mustard

1 tsp. curry powder

1 tsp. salt

Melt butter, then add all other ingredients.

Cover chicken with sauce.

Bake at 350 degrees for 1 hour.

Serve over rice.

Baked Creamy Chicken Taquitos

We had these a few weeks ago. I made a big batch and took some to a friend who was sick. We loved them, and so did her family.

You can find the recipe HERE!

Chicken, Asparagus & Mushroom Crepes

I made THESE for dinner tonight.

Random find on a decorating blog, but a good one!

Cashew Chicken

Cashew Chicken

(MS EveryDay Food, ???)

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

2 Tblspn. dry sherry

2 tsp. minced, peeled fresh ginger (I used about 1 1/2 tsp. dry ginger)

3 1/2 tsp. cornstarch

coarse salt

1/2 c. chicken broth

2 Tblspn. soy sauce

1 Tblspn. rice vinegar

2 tsp. sugar

1 Tblspn. + 2 tsp. vegetable oil

2 garlic cloves, chopped

2/3 c. unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

cooked white rice, for serving

1. In a medium bowl, toss chicken with sherry, ginger and 1 1/2 tsp. cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp. cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 Tblspn. oil over medium-high heat. Add half of the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp. oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

3. To same skillet, add 1 tsp. oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cool until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.

Coconut Chicken

The real name of this recipe is "Coconut Chicken Wings" but I can't bring myself to include the "wings" part--they seriously gross me out. As I said in a recent post, I only use boneless, skinless chicken breasts or tenders. For this recipe I used tenders, and also substituted "cream of coconut" for coconut milk--since that is what I had on hand. The chicken came out almost candied (maybe due to the cream rather than milk)--it was really good, and my kids loved it!

Coconut Chicken

(Family Fun magazine, July 2009)

3 Tblspn. vegetable OR light olive oil

2 Tblspn. soy sauce

2 Tblspn. sugar

1 tsp. mild curry powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. grated lemon zest

1 c. coconut milk

3 lbs. chicken wings (or tenders)

1 c. flaked coconut

1. In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.

2. Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.

3. Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.

4. Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.

5. As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.

6. Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

Chicken & Bean Slaw Wraps

Sounds gross, looks gross, but tastes GREAT!

Chicken & Bean Slaw Wraps

(I have no idea--I've had the recipe for forever)

2 chicken breasts, cooked and cubed

1 1/2c. coleslaw mix with carrots

1 (15oz.) can spicy pinto beans OR Ranch Style beans OR whatever bean you like

1/3 c. Ranch dressing

1/2 c. green onions, chopped

flour tortillas

shredded cheese

BBQ sauce

Mix together cubed chicken, coleslaw mix, beans, Ranch dressing and onions.

Set aside (can be refrigerated and eaten cold, too)

Place tortillas on baking sheet and sprinkle with grated cheese.

Bake tortillas at 350 degrees for about 3-5 minutes.

Spoon chicken mixture onto hot tortilla, lightly drizzle with BBQ sauce, and roll up.

**If looking for a nicer presentation, you can roll up in parchment paper, twist ends, tie with raffia and then cut in half on diagonal**

Tomatillo Chicken & Classic Cornbread

I am back on the bandwagon...I think. I will try to play catch up today and post a few of the recent recipes we have tried this past week. I have pictures of most of them, but need to figure out how to download my new camera--so they are coming...a bit later.

Before posting this chicken recipe, let me just state the obvious. I don't like meat on the bone. No chicken, no steak, no ham, no pork, no nothin'! Therefore, I adapt many recipes to my good ol' boneless, skinless chicken breast/tenders--which is exactly what I did here--just substituted chicken tenders for the whole chicken. I also halved the recipe for my little family and then only used 1/2 a jalapeno so it wouldn't be so spicy for my kids.

Tomatillo Chicken

(MS EveryDay Food, Sept/Oct 2009?)

2 lbs. tomatillos (husks removed, washed & halved)

1 Tblspn. vegetable oil

1 whole chicken (3-4lbs), cut into 10 pieces (wings reserved for another use)

(or about 8-10 chicken tenders)

coarse salt and pepper

2 jalapenos, chopped

1/2 medium white onion, chopped

3 garlic cloves, finely chopped

1 can (15oz) hominy, drained (optional)

1/4 c. chopped fresh cilantro

1. In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to plate.

(I still lightly browned my chicken tenders, too)

2. Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy (if using). Season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot simmer until chicken is cooked through, 22-25 minutes. Stir in cilantro; season with salt and pepper.

I think I must have a little bit of my dad in me. He loves to go for drives, discover new places (especially ones off the beaten path), appreciates history and isn't afraid to just get in the car and go. So a few Sunday's ago, that is exactly what I did. My family was not up for the "Sunday drive" adventure, so I went alone. Quite enjoyable, actually.

There is a street in town called "Anderson Mill Rd." It recently came to my attention that this road was actually named after a real mill--that still exists. It is only open one Sunday a month and is run by the local garden club. So I went to check it out. An interesting piece of local history, a great photo backdrop and very friendly seniors anxious to show me around. While there, I learned that the mill still grinds organic corn, donated by WholeFoods. The women swore it made the best cornbread--so I bought a bag and here is the recipe that was attached:

Cornbread

(thanks to the woman from the Anderson Mill Gardeners Club)

Beat together:

1/3 c. sugar

2 Tblspn. shortening

1 egg

In a separate bowl, mix together:

1 c. regular flour

1 c. cornmeal

1 tsp. salt

2 tsp. baking soda

Alternating with dry mixture, add:

1 c. buttermilk

Beat enough to mix well.

Grease 9 x 9 pan or muffin tins.

Bake @ 375 degrees until toothpick inserted into middle comes out clean, about 30 minutes.

Chicken Marsala

Even though this doesn't measure up to The Cheesecake Factory's "Chicken Marsala" (honestly, what could ever come close to that? It is the BEST!)--this was still a great meal. I found the recipe on the back of the marsala wine bottle--thanks Holland House!

Chicken Marsala
(on the back of Holland House Marsala Cooking Wine)
Here is what I really did:

8-10 chicken tenders
flour, salt & pepper
2 Tblspn. butter
3/4 c. Holland House Marsala Cooking Wine
1/4 c. water
2 Tblspn. parsley
1/4 tsp. rosemary

Dredge chicken in a mixture of flour, salt & pepper.
Melt butter in large skillet and cook chicken, about 4 minutes on each side until cooked through.
Remove chicken to serving platter.
Stir in Marsala wine, water, parsley & rosemary.
Reduce by 1/3 and then add chicken back for a few minutes until heated thru.

I served this over angel hair pasta.
This recipe calls for 2 c. mushrooms (saute before the chicken, remove and then add them back into the sauce to heat thru before serving.)

Cucumber Chicken Salad Sandwiches

A nice change from my standard turkey and cheese...

Cucumber Chicken Salad Sandwiches
(Light & Tasty)
http://www.tasteofhome.com/Recipes/Cucumber-Chicken-Salad-Sandwiches

1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed

Combine ingredients, mix well and chill until ready to serve.

Great on thick slices of sourdough with a slice of provolone!

EASY Baked Chicken Breast Supreme

I found this in my pile of recipes last week when I was desperate for a dinner idea. I already had all the ingredients, so it was a done deal (any time I don't have to go to the grocery store with 3 kids, it's a good thing). This was more "simple" than it was "supreme" but it was great in a pinch!

Baked Chicken Breast Supreme
(I have no idea!)

2 T. butter
2 T. oil
6 chicken breasts (I used 4)
1/4 tsp. garlic powder
1 can Cream of Chicken soup
1/2 c. apple juice
1/2 c. half-n-half
1 can sliced mushrooms (I omitted)
1 tsp. worchestershire sauce
1 tsp. tarragon

Heat oven to 350 degrees.
In oven, heat butter and oil in 9 X 13 baking dish.
Place chicken in dish, turning to coat chicken. Bake uncovered for 1 hour.
Mix soup, cream, and juice. Stir in spices and mushrooms.
Remove chicken from oven and pour soup mixture over the chicken.
Cover and cook 15-20 minutes longer.
Serve over egg noodles or rice.

Coq au Vin

"Coq au Vin" is French for "rooster in wine." Well, there is no rooster in this, and there is no wine--it's chicken & broth--but that is the name it was given in the magazine and it sounds much fancier than "hearty slop", so I'll just stick with it. But whatever you call this, Marc LOVED it! Seriously loved it. But remember, he is a "meat and potatoes kind of guy" and if you add any type of cream sauce, he thinks he has died and gone to heaven. So this was a huge winner in his book--but we all liked it.

Coq au Vin

(Simple & Delicious, Jan/Feb 2007)

http://www.tasteofhome.com/Recipes/Coq-Au-Vin

6 medium red potatoes, quartered
1/2 cup water
2 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (does NOT taste like this soup at all--flavor is well masked by the thyme)
1/2 cup white wine or chicken broth
1-1/2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 pound sliced fresh mushrooms (I omitted)
4 bacon strips, cooked and crumbled
1/3 cup chopped green onions

Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.

In a large bowl, combine the soup, wine or broth, bouillon, garlic, parsley, thyme and pepper.

Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.

Transfer to a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 50-55 minutes or until no longer pink.

Yield: 6 servings.

Chicken Piccata

I love chicken piccata. My favorite version can be found at Cheesecake Factory. Ever since Marc and I went there when we were dating, I have been trying to copy their recipe, but it is just never quite as good. I found this recipe in Cuisine At Home and decided to try it. I think it is the closest I've come to Cheesecake Factory and the best version yet!

Chicken Piccata
(www.CuisineAtHome.com)

4 chicken cutlets
2 T. vegetable oil
1/4 c. dry white wine
1 t. garlic, minced
1/2 c. chicken broth
2 T. fresh lemon juice
1 T. capers, drained
2 T. unsalted butter
fresh lemon slices
chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour.
Coat saute pan with nonstick spray, add 2 T. vegetable oil, nad hear over medium-high heat.
Saute cutlets 2-3 minutes on one side, flip over and saute another 1-2 minutes on the other side.
Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add broth, lemon juice, and capers.
Return cutlets to pan and cook on each side for 1 minute.
Transfer cutlets to warm plate.
Finish sauce with butter and lemons. Once butter is melted, pour sauce over cutlets, garnish with parsley and serve.

**I made this for 4 adults and 6 kids--I used 15 chicken tenders and 4X everything else. I also skipped the "return cutlets to pan and cook for 1 momre minute" step and just added the butter to the sauce and poured the sauce over all the chicken and let it sit a few minutes before serving. I LOVED it!

Grilled Citrus Chicken

I gave in to an online recipe exchange and was sent this recipe. I figured it was worth a try. It was good--an easy marinade to throw together at the last minute and different than a traditional BBQ sauce.

Grilled Citrus Chicken
(I think this originally came from good ol' Betty Crocker)

6 chicken breast halves
½ cup frozen (thawed) orange juice concentrate
¼ cup vegetable oil
¼ cup lemon juice
2 tablespoons grated orange peel
½ teaspoon salt
1 clove garlic, finely chopped

Combine all the ingredients for the marinade. Place chicken in a freezer zip lock bag and pour marinade over the top. Turn and toss to make sure all chicken is covered. Refrigerate 2 to 24 hours but no longer.
Grill chicken for 15- 20 minutes brushing with marinade occasionally. Heat remaining marinade to boiling and stir one minute. Serve over chicken with mashed potatoes or rice.

Grilled Chicken with Stoned Fruit

My good friend JoAnna McAllister has been telling me about this recipe for years...literally. I had never made it because I was scared off by the fact that it called for chicken THIGHS and not breasts--I know, I am a wimp. Plus, my hubby isn't a fan of meat with fruit. But after talking with JoAnna on the phone recently, she talked me into at least trying it and promised I would like it. I did.

Grilled Chicken with Stoned Fruit
(thanks to JoAnna McAllister--don't know where she got it from, though)


2 lbs. chicken thighs (I used boneless & skinless)
1/4 c. EVOO
4+ cloves of garlic, minced
2 Tblspn. worcestershire sauce
2 Tblspn. dijon mustard
1 Tblspn. sweet smoked paprika
1 Tblspn. tabasco sauce

Mix above ingredients together and marinate chicken (I put it in a bag for about an hour).
Grill until juices run clear.

Peaches (however many you will eat), cut in half and pit removed
Drizzle with EVOO and sprinkle with salt and pepper.
Grill (do not allow them to touch uncooked chicken) about 5-6 minutes, until grill marks appear

Syrup:
1/2 c. balsalmic vinegar
2 Tblspn. brown sugar
2 sprigs rosemary

Mix above 3 ingredients in small saucepan. Bring to a boil, then reduce to simmer for about 6-7 minutes, until reduced by half.
Drizzle over peaches (and chicken).

Serve chicken & peaches with couscous (or rice) and drizzle with syrup.

YUMMY!

Chicken Fajita Tostadas with Cilantro-Lime Rice

Everything I post on this blog we have tried and liked. Some more than others. These recipes I REALLY liked (just imagine me saying "mmmmm, good" with every bite). Once I was eating these, I realized they aren't complicated and should have been something I could come up with on my own....but no, I had to wait for this recipe to show up in Martha Stewart's EveryDay Food. I was sad I wasn't home for lunch today to have them as leftovers........can't wait for tomorrow!

P.S. I took a picture of the rice, but quickly realized that the pictures in the magazine (or online) were MUCH better than mine, so I am not posting the photos I took. If you are a visual person like me, check out the links below for pictures.

Chicken Fajita Tostadas
(MS EveryDay Food, April 2008)
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=5f2c8db237588110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_1&autonomy_kw=chicken-fajita+tostadas

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more.

Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.

Serve with cilantro-lime rice, if desired


This rice is a great alternative to the more traditional Spanish/Mexican rice. Loved it!
Cilantro-Lime Rice
(MS EveryDay Food, April 2008)
http://www.marthastewart.com/recipe/cilantro-lime-rice?lnc=861c3358f23ee010VgnVCM1000003d370a0aRCRD&rsc=recipecontent_food

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.