Master Quench Chicken and Pasta

A few years back, I was enjoying an evening of music and friendship at the Lion's Den in Stockbridge, Massachusetts.   They always have a wonderful choice of local brews and high end wines.  That's what I usually drink.  I was drawn to a specialty drink on the menu called a Master Quench.  One of the ingredients is maple syrup, the real stuff of course.  I had to try it!  Maple syrup is one of my addictions.  It was made with vanilla vodka, ginger beer (not ginger ale), maple syrup, and a dash of cayenne pepper.  Yes, it sounds strange!  But MY OH MY!  It is so good.  The sweet of the maple syrup takes some of the bite out of the cayenne pepper and the blend of those flavors is awesome!

My favorite REAL maple syrup

Fast forward to today.  I decided to make a marinade/sauce for my chicken and pasta based on those flavors.  I melted 2 ounces of butter and added 1/3 cup of Sriracha hot sauce, 2 tablespoons of freshly grated ginger, 3 tablespoons maple syrup and a cap full of real vanilla extract.  I let it warm slowly until I could smell all of the flavors had melded.

I cut up 1 1/2 pounds of boneless skinless chicken thighs into bite sized chunks and put in the bottom of my rice cooker.  I poured the melted butter mixture over the chicken.  I add 1 pound of elbow pasta and 4 cups of chicken broth. I mixed with tongs and put into the rice cooker base.  I cooked on the white rice setting until done.  I checked it after 12 minutes and stirred to be sure there was enough liquid for the pasta.   

It was AWESOME!!  My husband had 4 helpings.  It was so colorless though.  Next time, I will add diced sweet green and red peppers.

Chicken and Barley Stew

I love using whole grains as often as possible.  They add so much nutrition and are full of fiber.  They are inexpensive.  They are also great tasting!

Barley is one of my favorite grains.  Most of the barley grown in the United States is used in beer and other malt beverages.   As it turns out, I like it that way too!

Today I invented a stew to use some barley.  I browned 4 Cubanelle peppers, that had been slivered in a tablespoon of olive oil.  I added a medium onion also slivered.  After they had softened I added 3 cloves of garlic that had been minced.  I put a cup of pearl barley in the bottom of my rice cooker and poured the skillet of peppers and onions in over the barley.  I stirred to mix and coat the barley grains with the olive oil.  I crumbled a handful of dried porcini mushrooms on top of the mixture.

I browned 4 chicken thighs in a skillet and then laid them on top of the mixture in the rice cooker.  Then I added 2 cups of water and put the rice cooker on the white rice setting.  It is bubbling and steaming away.  I can't wait to taste it.

Menu 11-11 through 11-16

Menu 11-11 through 11-16

Monday 11-11 - Baked Ravioli
Tuesday 11-12 - Reuben Sandwiches
Wednesday 11-13 - Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad from Rachael Ray
Thursday 11-14 - Baked Stuffed Poblano Peppers with Beans and Pepper Jack Cheese
Friday 11-15 Pizza on Naan
Saturday 11-16  - Spicy Ramen Chicken in Rice Cooker

Amish Chicken

Amish Chicken is a recipe that I found on Pinterest.  I fell for it because of what it looked like.  After all that is what Pinterest is for!
I made this recipe using exactly the ingredients that were written in the recipe. It was a bit bland for us. I added quite a bit of freshly cracked black pepper and it was AWESOME!! I will make it again using different spices/flavors. I like the technique of roasting/braising it in heavy cream, which is something I had never thought to try before.

 

Menu 9/9/2013 to

I am back to tutoring starting when school gets out in the afternoon.  What that means is we eat dinner around 2PM in the afternoon.  I actually like this much better than eating later.

Menu 9/9/2013

Monday 9/9  - Spicy Ramen Chicken in the Rice Cooker
Tuesday 9/10 - Mac and Cheese with broccoli
Wednesday 9/11 - Hamburgers and Corn on the Cob
Thursday 9/12  -  Golden Chicken Casserole
Friday 9/13 - Corn Dog in a Pan
Saturday 9/14 - out
Sunday 9/15 - Hot Sausage Wedges

Chicken and Dumplings

My husband and I have been sick and I haven't been cooking much.  I got a delivery of groceries today and felt like some comfort food.  I did some experimenting and came up with an easy and VERY flavorful chicken and dumplings in the rice cooker.

Ingredients:

1 pound boneless skinless chicken thighs
1 tablespoon olive oil
1 large jalapeno, diced (or 2 medium sized)
1 onion, sliced thinly
2 garlic cloves, minced
2 stalks of celery, thinly sliced including the leaves
1 32 ounce carton chicken broth (I used 99% fat free and 50% less sodium)
1 16 ounce bag frozen gnocchi
8 ounces petite frozen peas
2 cups fresh baby carrots
1 tablespoon freshly grated ginger


This can be cooked completely right in the rice cooker.  Or, you can cook it in a dutch oven type pot.

Brown the chicken in the oil.  Add the jalapeno, onion and celery and cook until the vegetables have softened.  Add all the remaining ingredients.  Bring to a slow boil then lower and simmer until chicken is cooked and carrots are tender.

Serve in bowls and make sure to use a spoon to get all the warm thickened broth.

Spicy Ramen Chicken in Rice Cooker

Today in my rice cooker, I invented a new method of cooking some old favorite flavors and some cheap pantry items.

Spicy Ramen Chicken

3 bone in chicken thighs, about 1 1/2 pounds
2 tablespoons freshly ground ginger
1/4 cup soy sauce
3 garlic cloves, minced
     1 tablespoon chili sauce (I use Sriracha)


 In a zip-lock bag or a bowl.  Combine all of the above ingredients and coat chicken well.  Let marinate for at least an hour or over night.


4 packages chicken flavored ramen noodles, with the seasoning packets

3 cups shredded red cabbage


In rice cooker put 6 cups of water.  Break the noodles into the water and empty in the seasoning packets as well.  Add chicken with all the marinade and top with the 3 cups of shredded cabbage.  My rice cooker has a "mix" setting, but white rice setting will do as well.  Once it has cooked for 30-45 minutes open it up to stir it around and make sure the chicken is submerged in the broth and the noodles aren't sticking together.  Close again and let finish cooking.  Be sure the chicken is done.  Serve in bowls.  Pass chopped scallions to garnish.

Menu 6/27 - 7/5

Wed 6/27  Mexican Lasagna
Thu  6/28  Thai Chicken Curry with Spinach and Brown Rice
Fri   6/29  Wings, Carrots and Celery
Sat   6/30  ??  Out with friends
Sun  7/1  Corned Beef and Roasted Potato Salad
Mon 7/2  Pizza
Tues 7/3  BBQ pork chops and potato salad
Wed 7/4  NY strip steak and corn on the cob
Thu 7/5   Pasta Amatriciana

Menu June 17 - June 25

June 17 - Sunday - Subs
June18 - Monday - Chicken Caesar Pasta
June 19 - Tuesday - Cavatelli and Broccoli in Garlic Butter
June 20 - Wednesday - Curried Lamb Stew
June 21 - Thursday - Jambalaya
June 22 - Friday - Wings, carrots and celery
June 23 - Saturday - Chicken Stew and Polenta
June 24 - Sunday - Shrimp Cocktail as a meal
June 25 - Monday - Thanksgiving Dinner in a Rice Cooker

Menu 5/24 - 6/1

Thu 5/24 - Chicken Caesar Salad
Fri 5/25  -  Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 -  Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31  - Pork Enchilada Casserole
Fri 6/1  -   Pasta Amatriciana 

---------------------
* SNAKE ALLEY NOODLES

12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.

++++++

**Golden Chicken with Rice
Serves: 4

Ingredients:
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix

Instructions:

In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.

Menu 3/11 - 3/21

Sunday 3/11 - Chicken Jambalaya in Rice Cooker
Monday 3/12 - Ravioli, Salad
Tuesday 3/13 - Blackened Chicken and Shrimp, Broccoli
Wednesday 3/14 - Take-out Chinese
Thursday 3/15 - Burgers, Slaw, French Fries
Friday 3/16 -  Wings, Carrots, Celery
Saturday 3/17 - Corned Beef, Guinness, Lots of good music, NANCY WHISKEY!!! and FUN!!
Sunday 3/18 - Ravioli Bake
Monday 3/19 - Pizza
Tuesday 3/20 Sesame and Peanut Noodles
Wednesday 3/21 Turmeric and Cumin Chicken in Slow Cooker

Menu - January 19 - February 1

Thu 1/19 - Fish Cakes, Corn
Fri 1/20 -   Wings, Celery, Carrots
Sat 1/21 -  out for music
Sun 1/22 - Chicken, Rice Pilaf, Carrots (Rice Cooker)
Mon 1/23 - Pizza
Tue 1/24 - Chinese Take-Out
Wed 1/25 - Reuben Roll
Thu 1/26 - Burgers, Fries, Slaw
Fri 1/27 - Wings, Celery, Carrots
Sat 1/28 -  out for birthday dinner
Sun 1/29 - Thai Chicken and String Beans over Brown Rice (Rice Cooker)
Mon 1/30 - Pizza
Tue 1/31 -  BBQ Pork and Cheddar Stromboli
Wed 2/1 - Chicken Jambalaya (Rice Cooker)

Today's creativity

Today I am making a Mexican inspired meal.  I am taking boneless skinless chicken thighs that have been cut into chunks and browning them up with an sliced onion and a minced jalapeno pepper.  Then I will add black beans, corn, medium salsa, and some Philadelphia Sante Fe Cooking Creme and toss with cooked pasta.  It will go into the oven to melt some shredded cheddar on top and finish cooking the chicken.  I am looking forward to it.

Roasted Chicken

This is one of my favorite things to cook and eat.  It is inexpensive and tasty and always looks like a celebration meal.  I almost always roast 2 chickens at a time.  After all, why start the oven for just one.  One can be served for dinner and one can be used for future meals like enchiladas, tacos, chicken salad or chicken sandwiches.

I am watching "How to Cook Like a Restaurant Chef" and Ann Burrell is roasting a chicken.  She does something that I have always done and that is to make a garlic and herb paste and spread it under the skin of the breast.  I do the same with turkey, although with turkey I add butter or olive oil, because turkey always seems to benefit from extra lubrication.

I make a bed of root vegetables (carrots, celery, parsnips, onions) and herbs to roast my birds on.  I rub the herb paste of rosemary, parsley, thyme and garlic under the skin.  Then use my hands with a few tablespoons of olive oil to massage the outside of the bird. Place birds on top of the bed of root vegetables in a roasting pan and place into a preheated 450F oven.  After 20 minutes turn temperature down to 375F and finish roasting.  Depending on the size of the bird, this might take a total of 1 1/2 to 2 hours.

Menu 12/12 - 12/18

Mon 12/12 - Pizza
Tue 12/13 - Ranch Pork Chops, Asparagus, Rice Pilaf
Wed 12/14 - Take out Chinese
Thu 12/15 - Pasta Alfredo in Rice Cooker
Fri 12/16 - Buffalo Wings, Carrot and Celery Sticks
Sat 12/17 - out?
Sun 12/18 - Roast Chicken, Smashed Garlic Potatoes, String Beans

Menu 11/17 - 11/24/2011

Menu 11/17 - 11/24/2011

Thu 11/17 - BBQ Cowboy Burgers, Fries, Slaw
Fri 11/18 - Buffalo Wings, Carrots and Celery Sticks
Sat 11/19 - Popcorn Shrimp, Roasted Ranch Potatoes, Red Cabbage Slaw
Sun 11/20 - Autumn Beef Stew with Cranberries in slow cooker
Mon 11/21 - Pizza
Tue 11/22 - Chicken Alfredo over Brown Rice in Rice Cooker
Wed 11/23 - Asparagus Risotto in Rice Cooker
Thu 11/24 - Turkey, Sweet Potatoes, Corn Bread Casserole

Menu 9/19 - 9/25/2011

9/19 - Mon - Pizza
9/20 - Tue - Ravioli Bake
9/21 - Wed - Chinese Take-out
9/22 - Thu - Mixed Bean Chili and Corn Bread
9/23 - Fri - Buffalo Wings, Carrot and Celery Sticks
9/24 - Sat - Sausage, hashed brown bake with broccoli **
9/25 - Sun - Roast Chicken, home fried potatoes, asparagus

----------
**
Hash Brown and Egg Casserole
Servings: 6

Ingredients:

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 1/2 cups frozen chopped broccoli
1 small onion, diced
4 eggs
1 can evaporated skim milk
1/2 teaspoon nutmeg
1 clove garlic, minced
salt and ground black pepper to taste (because the sausage and cheese are salty, I only add pepper)
12 ounces shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the broccoli, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Menus changing because of Hurricane Irene!

One week ago today,Irene came to visit. Hurricane Irene that is. We lost our electricity for over 48 hours and had to change a bunch of meals around. Also, our favorite local music place where we had planned to go tonight for dinner was destroyed in flooding so another meal changed. So, here is a current menu for today going forward.

Menu 9/3/11 -

Sat 9/3 - Pineapple Pork Ribs, String Beans
Sun 9/4 - Chicken Enchilada Casserole
Mon 9/5 - Pork Chops Murphy**
Tue 9/6 - Kielbasa and Black Bean Stew
Wed 9/7 - Chinese Take Out
Thu 9/8 - Arroz Con Pollo in Rice Cooker
Fri 9/9 - Out
Sat 9/10- Buffalo Chicken Strips over Spinach Salad with (Blue Cheese Crumbles and dressing for me, vinaigrette for hubby)
Sun 9/11- Meatball Strogonoff over Egg Noodles in Rice Cooker

----
**
Pork Chops Murphy

8 small red potatoes, quartered
4 thick pork rib or loin chops (on the bone)
Salt and Pepper to taste
4 TBS olive oil
1 large onion, thinly sliced
1 cup bottled HOT cherry peppers in vinegar (with juice)(I use more!)
1 8 ounce can tomato sauce


In 2 TBS olive oil, brown potatoes and let cook until knife can be inserted easily, but not falling apart. Remove from pan.

Sprinkle chops with salt and pepper. In same skillet from potatoes heat the other 2 TBS of olive oil and brown chops on both sides. Remove from pan.

Add onion slices and cook over medium heat stirring often for 10 min. Slit peppers and let juices run into pan. Add peppers and stir into onions. Return pork chops to pan and spoon peppers and onions on top. Add tomato sauce and cook 10 minutes until cooked through. Add potatoes back in before serving.

**I love the hot peppers! I often use the ones stuffed with prosciutto and provolone for this recipe. I slice them open and add at least 2 tablespoons of the vinegar brine to the pan in addition to what comes out of the peppers.

Turkey or Chicken Dishes for the Freezer

Roast a small turkey or 2 chickens. Cool and shred the meat into bowls. You should have about 10-12 cups of meat. Or buy a few of those HUGE chicken breast family size packages and roast them all off at once. I personally like dark and white meat mixed, so I choose to roast the whole chicken/turkey. It also saves money to use the whole bird.

Also for growing teens you would probably want to double these recipes.


Chicken Enchilada Casserole
4 cups shredded chicken
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Freeze before baking. Thaw in refrigerator, then cover and bake for 45-50 minutes in preheated oven.

**************

CHICKEN BROCCOLI CASSEROLE
1 cup white rice
1 cup boiling water
2 pkg. frozen broccoli (cook according to pkg directions)
10 oz. cream cheese
2 c. milk
1/2 c. sour cream
dash garlic and onion powder
4 cups shredded chicken
1/2 c. Parmesan cheese

Line a 3 qt. casserole dish with butter. Pour rice into pan. Add boiling water. Chop broccoli and layer on top of rice on bottom of casserole dish.
Mix cream cheese, milk, sour cream and seasonings together. Add shredded chicken. Mix well and layer on top of broccoli.
Sprinkle Parmesan cheese ever top. Bake at 350°F for 30-45 minutes or until bubbly and rice is cooked.
Can freeze. Thaw in refrigerator. Add 1/2 cup milk before reheating at 350 until heated through - about 15 minutes.
Let stand 5-10 minutes before serving.

(This can be varied with frozen spinach or kale.)

*****
For this one - I would mix all of the chicken part without the hot water in a large freezer baggie. When ready to make, thaw in refrigerator. Pour into the slow cooker and add the hot water and then the cornbread topping and continue with the recipe.

Barbecued Chicken and Cornbread Casserole in the Slow Cooker

--2 pound of cooked, or practically cooked chicken, cubed or shredded
--2 small sweet potato, peeled and cut in 1-inch chunks
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--2 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1 can (28 ounce) diced tomatoes
--1/4 cup molasses
--1/4 cup apple cider

cornbread topping:

use a mix (2 boxes of the Jif Cornbread mix are the perfect size)and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp. baking powder

The Directions.

I used a large 7 quart slow cooker for this one.

Grease the inside of your slow cooker with butter or margarine. Or to save calories I often use a brush and olive oil or the "I Can't Believe it's Not Butter Spray". Cut up the chicken and sweet potato, and add to the crock. Add the remaining ingredients. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of apple cider to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours.

Today's Bottom of the Jar Cooking - Asian BBQ Sauce

I have posted before about using up the small amounts that are stuck at the bottom of jars. Today I made an Asian inspired BBQ sauce with what was left in the bottom of a chili sauce jar. Chili sauce is a spicy ketchup already, and I thought it would mingle well with Asian flavors.

One of the reasons I started doing this is to stop from washing away the good stuff in order to recycle the containers. No matter how you scrap, it seems there is always some left.

Here is what I did:

Into the jar of chili sauce that already had about 1/8 cup left in it I added:

2 tablespoons honey
1 inch piece of ginger grated
1/4 cup rice vinegar
2 tablespoons sesame oil
2 garlic cloves, minced
2 tablespoons minced onion (you can used dried)
1 teaspoon Sriracha sauce (Thai hot sauce) - or to taste. Leave it out if you don't like spicy

Close the jar and shake to combine.

Right now it is on top of chicken that is roasting in the oven. I think it would be great on ribs and fish too.

Enjoy!