Spicy Honey Chicken Wrap

I love meals that I can make into two meals. I made this chicken for supper and served it with rice and a vegetable. Then I was able use the left over chicken for a wrap. I will admit I love wraps. They are in their own convenient to go edible wrapper. Also, the best part is saving some money on groceries especially on meals that we like.

Spicy Honey Chicken Wrap
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1/2 coriander 
1/2 tsp cumin 
1/8 tsp cayenne powder
6 chicken breast
1/2 cup honey
2 tsp cider vinegar
1 cup mixed greens
1/2 cup of  tomatoes, chopped
4 tortilla wraps
Dressing, if desired

Directions:

1. In a small bowl, combine the garlic powder, chili powder, onion powder, coriander, cumin, and cayenne powder.
2. Coat the chicken with the spices.
3. Spray a grill or a inside grill pan with nonstick cooking spray.
4. Heat over medium heat.
5. In a small bowl, microwave the honey for about 30 seconds.
6. Add the cider vinegar to the honey and combine well.Remove about 1/8 cup of the mixture and reserve.
7. Add the chicken to the grill and brush on the honey mixture.
8. Cook the chicken for 5 minutes and flip it over.
9. Brush the other side with the honey mixture.
10. Cook the chicken for about 5 minutes or until the chicken is cooked through.
11. Remove and with a clean brush coat with the reserved honey mixture.
12. Serve 1/2 the chicken for supper and allow the remaining chicken to cool.
13. In the middle of the tortilla wraps, add 1/2 cup of mixed greens with a couple of tomatoes and some cooled chicken. Add dressing if desired.
14. Wrap the tortilla up like an envelope and serve.

Recipe adapted from The Girl Who Ate Everything.
 
One year ago....................I made Taco Seasoning.

Did you already know......
-In 1897, the first charcoal grill was patented in the U.S. by Ellsworth B.A. Zwoyer.
-In 1952, George Stephen began selling his Weber grill created from cutting a metal buoy in half and adding a grate. 
-In the 1960s, the gas grill was invented by William G. Wepfer with Melton Lancaster as a new way to sell natural gas. 

Chicken Cutlets

During the week, it is so crazy. I try to plan ahead for the week. Some days, I am successful. Sometimes, I try to talk my husband and oldest daughter to cook. Normally, I don't have any takers. I also try to convince the family that cereal makes a great supper but they don't believe me. Don't you think cereal makes a great supper? Well, I will say these chicken cutlets are wonderful. They are quick. They are tender and flavorful. My husband thought they tasted lemony. Oh, these are so good. 

 Chicken Cutlets with Herb Butter
1/2 cup all purpose flour
4 chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
1 cup white wine
2 Tbsp butter, cut into pieces
3 Tbsp parsley

Directions:

1. Cut the chicken breast horizontally in half.
2. Pound the chicken to a thin even length.
3. On a plate, add the flour.
4. In a large skillet, heat half the oil over medium high heat. 
5. Season the chicken with salt and pepper.
6. Dredge the chicken in the flour and shake off the excess flour.
7. Add the chicken carefully to the skillet and brown the chicken for about 3 minutes per a side or until the chicken is cooked through. Add additional oil if needed.
8. Remove the chicken and place on a plate.
9. To the skillet, add the wine and whisk.
10. Boil the liquid for about 4 minutes of the liquid has reduced by half.
11. Add the chicken and flip to coat.
12. Remove the skillet from heat and add the butter and parsley. 
13. Season with salt and pepper to taste.

Recipe adapted from Everyday Food.

One year ago...........................I made Peanut Butter Cookies.

Did you already know..............
-Pounding the chicken will make it cook evenly.
-Pounding the chicken also tenderizes the chicken.
-Use a can, a bottom of a skillet, or the flat side of a mallet to pound the chicken.

Mardi Gras

I normally dance with my daughters. I hadn't realized I don't just dance with my son without his sisters involved. Since he will be eight years old soon, he should learn to dance with just two people. I felt like we were in a mosh pit. I may be bruised up and down my sides. I'm not sure who taught him to dance like this but I have a feeling it may have been my oldest. We need a lot more practice or he may not have a date for prom. Yes, I think it may take that long.

Chicken and Sausage Gumbo
1 cup vegetable oil
1 cup all purpose flour
1 1/2 cup yellow onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 lb. kielbasa, cut into 1 inch chunks
1 1/2 tsp salt
1/4 tsp cayenne pepper
3 bay leaves
7 cups chicken broth
1 lb chicken breast, cut into 1 inch chunks
1 1/4 tsp smoked paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper

Directions:

1. In a large Dutch oven, combine the oil and flour over medium heat. 
2. Stir constantly for 20 minutes or until the roux is the color of chocolate.
3. Add the onion, celery, and bell pepper. Stir for 5 minutes.
4. Add the sausage, salt, 1/4 tsp cayenne pepper, and bay leaves. Stir for 5 minutes.
5. Add the chicken broth and stir until well combined.
6. Bring the gumbo to a boil and reduce heat to medium low.
7. Cook, uncovered, for 1 hour. Stir occasionally. 
8. In a bowl, combine the paprika, oregano, thyme, salt, garlic powder, black pepper, and 1/2 tsp cayenne pepper. 
9. Season the chicken breast with the spice rub.
10. Add the seasoned chicken to the pot. Stir to combine.
11. Simmer for 2 hours. Skim off any fat that surfaces.
12. Remove the gumbo from the heat. Remove the bay leaves.
13. Serve over rice.

Recipe adapted from Emeril Lagasse.  
One year ago.......................I made Wild Mushroom Soup.

Did you already know.........
-In mosh pits, dancers slam dance normally at hard rock concerts.
-There are different types of pits to participate in moshing.
-Moshing is a form of dancing to let out energy/aggression but not to hurt others.

Enjoy Mardi Gras!

Chinese New Year

When we order take out at our local Chinese restaurant, I order chicken lo mein. It is a lot of  noodles with pieces of vegetables and chicken. I figured it couldn't be a lot of work. When I researched several recipes, they called for oyster sauce and other ingredients which wouldn't taste like the one I ordered. So, I figured I would attempt to make up a recipe. Does it taste like the one I order? No. Is it good? Yes. Does my son like it? Very much. It still gives me a nice excuse to order out once in  awhile. 

Chinese Chicken noodle dish
1/4 cup soy sauce
1 tsp rice vinegar
1 tsp sugar
1/4 cup water
1 tsp cornstarch
1 tsp vegetable oil
1 lb. chicken breast, cut into bite size pieces
1/2 lb. Chinese noodles, Soba Noodles, or spaghetti noodles
1 Tbsp vegetable oil
1 cup snow peas
1 cup shiitake mushrooms
1 cup shredded carrots
1/2 cup celery, chopped
1 cup chicken broth
1 tsp sugar
1 tsp rice vinegar

Directions:

1. In a bowl, combine the soy sauce, rice vinegar, sugar, water, cornstarch, and vegetable oil.
2. Add the chicken and coat with the soy sauce mixture.
3. Refrigerate for 1 hour.
4. In a large pot, cook the noodles according to the directions on the package. 
5. In a large skillet or wok, heat the oil over medium high heat.
6. Add the chicken and saute for about 5 minutes.
7. Add the snow peas, mushrooms, carrots, and celery.
8. Drain the noodles and add the noodles to the wok.
9. In a small bowl, combine the broth, sugar,and rice vinegar.
10. Add the broth mixture to the noodles and heat for 5 minutes. 
11. Season to taste. Serve hot or eat cold.

Recipe by Jen of Sweet Morris.
One year ago..............I made Nutella Molten Lava Cake.

Did you already know.............
-The Chinese New Year is according to the lunisolar calendar.
-It is also known as the Spring Festival.
-2013 is the Year of the Snake.

I wish you a year of wisdom, wealth, and longevity.

Penne Aglio-olio

My oldest daughter called to tell me that she was leaving work. When I hung up the phone, my youngest daughter asked, "Who was that?" So, I said, "Some girl that says she is my oldest daughter." My youngest daughter shook her head and said very seriously, "No, no that can't be true since I'm your only daughter." I said, "Oh, I didn't know that but I'll tell your older sister when she gets home." After arriving home, my oldest daughter was surprised to find out that I don't have an older daughter per her sibling. Now, I think I was more surprised my youngest daughter disowned her older sister and not her younger brother but she probably does that at school. Can you imagine her friends shock when they tell my daughter that they saw her younger brother and she tells them she doesn't have a younger brother? It is never serious at my house. 

With the holidays approaching, I have been spending more time baking. I have recently my children if I had to cook and they said yes so I went with something quick. I tried cereal for the second day in a row but no they wanted food. I am just kidding. I really liked this meal but I liked the sausage the best. My oldest daughter has been bringing the leftovers to work for lunch.

Penne Aglio-olio
1 lb. penne pasta
3 Tbsp extra virgin olive oil
4 chicken sausage, (I used spinach and feta all natural chicken sausage.)
1 tsp chili flakes
4 cloves garlic, minced
4 cups baby spinach leaves, washed
1 cup Parmesan cheese, grated

Directions:

1. Boil the pasta according to the directions on the box in salted water. Drain when cooked to al dente.
2. Cut the chicken sausage into bite size pieces. 
3. In a large skillet, heat the olive oil over medium heat. 
4. Add the sausage to the skillet and cook the sausage for about 5 minutes.
5. Add the chili flakes and the garlic to the skillet Cook for 1 minute.
6. Add the spinach leaves and cook for another minute until the leaves have wilted.
7. Add the pasta to the skillet and mix until combined with the chicken mixture about 1 minute.
8. Serve the pasta in bowls and top with the grated cheese.

Recipe adapted from Nadia G.

One year ago...............................I made Honey Butter Pork.

Did you already know.................
-The difference between Parmesan and Parmigiano is the region the cheese derives.
-Parmesan cheese did not derive form Italy like Parmigiano.
-Parmigiano will have a seal for authenticity since the cheese is regulated.

Week of Thanksgiving

Are you cooking Thanksgiving this year? Have you already started your shopping or prepping? I have already started my shopping but no real prepping yet. I try to get most of the prep work done by Tuesday night like peeling and chopping vegetables. On Wednesday, I will assemble my casseroles so they are ready for the oven the next day. I will check on the star of the meal to see if it is thawed. If not, I will be waking up early to thaw it in the sink. If it is thawed, then I will sleep a little longer since we tend to eat around 3 pm. See I need my sleep since I will be out early Friday morning with my sister. 

In preparation for Thanksgiving, I made up some chicken broth. It really is easy just time consuming. I ended up with 18 cups worth of chicken stock. If I buy chicken stock, it comes in a 4 cup container, so I decided to store the chicken stock the same way but in double lined plastic freezer bags. This way I can lay the bags down in the freezer to save space.

 Chicken Stock
1 whole stewing chicken
2 carrots, unpeeled
2 stalks celery
10 whole peppercorns
2 bay leaves
5 quarts water

Directions:

1. Chop the carrots and celery into 3 inch pieces.
2. Place the chicken, carrots, celery, and peppercorns in a large pot.
3. Add the water to the pot and bring to a boil over high heat.
4. Once it boils, lower the heat to medium low and simmer for 1 hour uncovered. 
5. Turn the heat as low as possible and simmer uncovered for at least 2 hours.
6. Remove the chicken and refrigerate it.
7. Using a large strainer, strain the chicken broth into a large container.
8. Discard the vegetables and refrigerate the stock.
9. Once the chicken has cooled, pull off the meat and store in the refrigerator for a couple of days or freeze.
10. Once the chicken broth has cooled, store in containers or double layered freezer bags in the refrigerator for a couple of days or the freezer until needed.

Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.

One year ago................... I made Chocolate-Peanut Butter Whoppie Pies.

Did you already know.....
-In 1621, the Plymouth Pilgrims invited the Wampanoag Indians to the first Thanksgiving feast.
-The feast lasted three days.
-The pilgrims used spoons, knives, and their hands to eat the feast since they did not have forks. 

My daughter showing how I double line my freezer bags with the broth:

Really Mom, really?

Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.

Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.

Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

Directions:

1. Preheat the oven to 375 degrees F.
2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
3. In a large skillet, spray with cooking spray and heat over medium heat.
4. Add the chicken and red peppers. 
5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
7. Cook for 3 to 5 minutes or until the cream cheese has melted.
8. Stir in 1/4 cup of the Mexican cheese.
9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
10. Roll up and place seam side down in the baking dish.
11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
12. Cover and bake for 20 minutes or until heated through. 
13. Garnish with cilantro, if desired

Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.

Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Strange Cat

We have strange animals that live in my house. My dog loves to lick our cat. I don't mean in a friendly way. I mean our cat is receiving a regular bath. She is saturated when he is through. (I have posted a photo of our cat at the end of this post.) Occasionally, she will swipe at him but I think it is more for show since she doesn't move away. Why? Why does the cat let our dog do this to her? Why does he want to lick her in the first place?

Recently, I have changed work locations. Near my old job, I liked to order a wrap from Bay Wrap. So, I decided I would attempt to duplicate one of their wraps. My oldest daughter said I did a pretty good job. I made a chicken and rice meal the night before and made extra to make this easy to go lunch. Any Asian salad dressing is a great substitute for the sauce.

Asian chicken wrap
1/8 cup honey
1/8 cup soy sauce, low sodium works fine
1 Tbsp cup water.
1 clove garlic, minced fine
1 tsp ginger, minced fine
1 tsp olive oil
1 Tbsp lemon juice
salt and pepper to taste
2 cup chicken, cooked and cut into strips
4 tortilla wraps
2 cup lettuce
1 cup sprouts
1 cup rice, cooked
1 cup slivered almonds, toasted
1/2 cup scallions

Directions:

1. In a small bowl,combine the honey, soy sauce, water, garlic, ginger, olive oil, and lemon juice. Taste the sauce and adjust the flavors to taste. Add salt and pepper if desired. 
2. Place the chicken in the sauce and set aside.
3. Place the tortilla wraps on a plate. Cover the tortilla wraps with a damp paper towel. Microwave the wraps for about 10 seconds, just to warm them.
4. Place one wrap in the center of a large piece or aluminum foil or wax paper. 
5. Place 1/2 cup of lettuce and 1/4 cup sprouts evenly over the tortilla wrap.
6. Onto of the lettuce, evenly spread out 1/2 cup of the chicken. 
7. Over the chicken, sprinkle the cooked rice and almonds. 
8. Top the rice with the scallions and sprinkle a little of the sauce evenly over the tortilla. Do not drench or the tortilla will become too soft.
9. Fold up the sides of the tortilla and roll up the wrap tightly.
10. Wrap the chicken wrap with the aluminum foil or wax paper.
11. Store in the refrigerator until ready to eat.

Recipe by Jen of Sweet Morris.

Did you already know...
- A group of cats are called a clowder.
-Cats are the most popular pet in North America.
-A cat will clean itself 1/3 of the time its awake.

Why me?

Chicken Sandwich

My husband asked my son if he could be good at an appointment for an hour. My son said honestly no. My husband asked him why. My son said because he couldn't go that long without food. We do feed the boy (regularly). Can you imagine having the same type of conversation with your boss? Jen, can you attend this training? No. Why not? Because they don't feed me on planes anymore. I don't think it will work. 

Near where we live, there is a drive in restaurant like they had back in the day. This restaurant makes a great chicken sandwich.I wanted to try my own attempt at making a juicy, chicken sandwich. It was juicy and a great break from hamburgers.

Chicken Sandwich
4 chicken breast
1/4 cup olive oil
1 Tbsp lemon juice
2 tsp thyme
2 tsp oregano
1 tsp rosemary
salt and pepper for taste
hamburger buns, lettuce, tomato, cheese, mayo, and other desired toppings

Directions:

1. In a sealable plastic bag, combine the olive oil, lemon juice, and the herbs.
2. Add the chicken breast and refrigerate for 30 minutes.
3. In a large skillet, heat the skillet over medium heat.
4. Add the chicken breast and cook for about 5 minutes.
5. Flip the chicken over and cook for another 5 minutes. Check the chicken is cooked through if not continue to cook the chicken until the chicken is cooked through. 
6. Remove from the skillet and allow to rest on a plate for 5 minutes before serving.

Recipe by Jen of Sweet Morris

Did you already know.....
-In 1936, the first drive in restaurant opened in California.
-Drive in restaurants were very popular in the 1950s.
-The wait staff at a drive in restaurant are called carhops.

Tostadas with Chicken and Parsley

Today's Project Pastry Queen recipe was picked by Shawnda from Confections of a Foodie Bride. The original recipe was Prosciutto Tostadas with Shrimp and Parsley. 

Well, I conferred with my husband and he said he wasn't a big fan of prosciutto but he could eat shrimp anytime. Anytime means fried at a local restaurant. The problem with shrimp is that it is not in season here and I didn't feel like it. Don't you have to be in the mood for it? I live in Maine and I usually only have lobster maybe twice a year. So, I made this recipe with chicken.

Tostadas with Chicken and Parsley
1/4 cup vegetable oil
1 lb. chicken breast, cut into chunks
2 green onions, chopped
3 cloves of garlic, minced
2 Tbsp lemon juice, freshly squeezed
1 Tbsp champagne vinegar
1/4 cup chopped Italian parsley
salt and pepper
6 flour tortillas
2 cups mixed baby greens, washed
1 red bell pepper, roasted and julienned

Directions:

1. Heat a skillet with the vegetable oil over medium heat.
2. Add one tortilla at a time and fry for 30 seconds or until golden brown. Flip and repeat on the other side. Remove the tortilla and place on a plate lined with paper towels.
3. Repeat with 4 more tortillas. The last tortilla cut into strips before frying.
4. In the same skillet used for the tortillas, lower the heat to low.
5. After a few minutes, add the chicken breast. Cook the chicken for about 3 minutes or until golden brown before repeating on the other side.
6. Add the green onions and garlic to the skillet with the chicken. Cook the chicken for about 2 minutes or until cooked all the way through.
7. Remove the skillet from the heat. 
8. Add the lemon juice, vinegar, and parsley. Season with salt and pepper.
9. On a plate, place on fried tortilla.
10. Top the tortilla with the baby greens, roasted red pepper, some of the chicken, and a few fried tortilla strips.
11. Repeat with the other 5 tortillas to feed a family of five.

Recipe adapted from The Pastry Queen cookbook. Please make sure to check out the other's members versions of this recipe.

Did you already know...
-Maine Northern shrimp season is normally from December to May.
-It is estimated the New England shrimp fishery harvested approximately 6 million pounds of shrimp before regulators ended the season in February this year.
-Northern shrimp mature as males for 2 1/2 years before becoming females a year later.

How my daughter ate her tostada-note the added ranch dressing

Broccoli and Cheese Chicken Pasta

My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.

Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.

Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk

Directions:

1.  In a large pot, boil the water according to the egg noodle package.
2. Add the broccoli with the egg noodles when the water is ready.
3. Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
4. In a large saucepan over medium heat, add the oil.
5. Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
6. Remove the chicken and set aside on a plate.
7. Add the butter with the garlic clove to the skillet.
8. Remove the garlic clove after a minute and whisk in the flour.
9. Add the salt and pepper. Stir.
10. Slowly, whisk in the chicken broth until combined.
11. Increase the heat to high and whisk until thick.
12. Reduce the heat to low and slowly stir in the cheese until melted.
13. Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
14. Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
15. Serve immediately.

Recipe adapted from Picky Palate.

Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.

The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.

Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:

1. Preheat oven to broil.
2. Slice your chicken breast in half like butterfly style.
3. Brush each side of the chicken breasts with the balsamic vinaigrette.
4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
9. Sprinkle some feta cheese on each piece of chicken.
10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.

Recipe adapted from Betty Crocker website.

Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.

Chicken Salad Roll Up

When I was growing up, I hated leftovers. I hated them. (I just wanted to make sure you knew how I really felt.) So, I think it is very strange I live in a household that like leftovers. If I make a nice meal, my husband will call on his way home to ask me if there is any left. 

The problem comes when I am trying to make two meals from one. I made this roast chicken which is popular in our household. I also planned to make chicken salad roll ups with the leftover chicken. I had to stress to everyone not to touch the leftover chicken. My husband later told me that he was glad he waited. It was hard but he was glad.

Chicken Salad Roll Up
1/2 cup mayonnaise
1/2 cup light Greek yogurt
1 Tbsp mustard
2 Tbsp lemon juice
1 tsp tarragon
3 cups cooked chicken, cubed
1 cup slivered blanched almonds
1 Granny Smith apple, cored and diced
2 stalks celery, diced
1/4 cup minced onion
salt and pepper
4 tortilla

Directions:

1. Arrange the almonds on a baking sheet in a single layer.
2. Toast the almonds for 7 or until golden brown. Set aside.
3. In a medium bowl, mix the mayonnaise, yogurt, mustard, lemon juice, tarragon.
4. Add the chicken, almonds, apple, celery, and onion to the  mayonnaise mixture.
5. Mix the ingredients until incorporated.
6. Season with salt and pepper to taste. 
7. Place 1/4 of the filling in the center of the tortilla and roll. 

Recipe adapted from The Pastry Queen.

Did you already know...
-As a celebration to the Duke Duc de Richelieu's military victory over the English, the Duke's French chef created a feast in 1756.
-For the feast, the chef was making a sauce with eggs and cream but he didn't have any cream.
-The chef substituted olive oil for the cream and named it mahonnaise.
-The word mahonnaise was misprinted in a 1841 cookbook and the name has been known since as Mayonnaise.

Impeccable day

Yesterday after I kissed my daughter, I said to her, "Have a wonderful day." Then I kissed my son good bye and I didn't want to be repetitive so I said, "Have a great day." He looked at me disappointed and asked, "I can't have a wonderful day?" 

Don't worry because I replied that I hope he has an impeccable day. When I kissed them good bye today, I told them both to have a wonderful day. They both replied impeccable day. I just wonder what type of day they will have tomorrow.

I hope you will have a wonderful, great, and impeccable day. If you make this dish, at least your supper will be great. I even had leftovers to freeze for another day. I figure if I make more of the recipes in The Pioneer Woman Cooks Cookbook then I can justify why I should buy her new cookbook. I served the chicken spaghetti with this bread which my husband request often. I just formed rolls instead and they came out wonderful.

Chicken Spaghetti
1 chicken, cup into pieces
1 lb spaghetti
1 4 oz. pimiento jar, diced and drained
1 small onion, finely diced
1/2 cup green bell pepper, finely diced
2 cans cream of mushroom soup
2 cups cheddar cheese, grated
1 tsp Lawry's season salt
1/2 tsp cayenne pepper

Directions

1. Add the chicken to a stock pot. Cover with water and bring to a boil.
2. Reduce the heat to medium and simmer the chicken until it is cooked about 25 minutes.
3. Remove the chicken from the pot and set aside to cool.
4. From the pot, remove 2 cups of broth and set aside.
5. Bring the remaining liquid in the pot to a boil and add the spaghetti. Cook until al dente.
6. Drain the spaghetti and discard the liquid from the pot.
7. Preheat oven to 350 degrees F.
8. Add the cream of mushroom soup, and about 1 1/2 cups of cheddar to the spaghetti. Toss lightly. Set aside.
9. Remove the chicken from the bones and cut up.
10. Add the chicken to the spaghetti with the season salt, black pepper, and the cayenne pepper.
11. Add the 2 cups of reserved broth to the spaghetti and toss.
12. Stir the mixture together well. Add more seasonings if desired.
13. Pour the mixture into a large baking pan and top with the remaining 1/2 cup cheddar cheese. 
14. Bake the chicken spaghetti for 35 to 45 minutes until bubbly.

Recipe adapted from The Pioneer Woman Cooks cookbook. 

Did you already know...
-In 1938, Lawry's season salt was created in Beverly Hills, CA.
- The Lawry's Prime Rib Restaurant created it to season its Prime Rib.
-It contains no MSG.

Blackened Chicken

Have you ever been to Mardi Gras? Our oldest son went last year. I figured it would be better not to ask a lot of questions. I have been to New Orleans. I stood on the corner of Bourbon Street when I was 19 years old. Mardi Gras had ended the week before so I thought it would be tame. I was surprised at the shops and what some of the shops sold. 

Isn't it funny how worldly you think you are at 19? On that day, I walked with two friends down the street gawking. Did you see that? I think my friends did not want to tarnish all of my naivety and took me over to the water. Please don't feel for me. I was the one who wanted her photo taken under the Bourbon Street sign. 

 New Orleans was a beautiful city and it was the first place I ever tried blackened chicken. So in celebration of Mardi Gras, here is blackened chicken. 

 Blackened Chicken

1 1/2 Tbsp parika
1 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp cayenne powder
1/2 tsp white pepper
1/4 tsp pepper
1 tsp oregano
1  Tbsp olive oil
3 chicken breast
cooking spray

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine all of the spices. Set aside.
3. In an oven safe skillet, heat the oil on the stove top over medium heat.
4. Add the chicken breast and cook for 2 minutes.
5. Turn the chicken over and the side facing up spray with cooking spray.
6. Sprinkle a little of the mixed spices on top of the chicken.
7. Turn the chicken over and repeat on the other side with the cooking spray and the seasoning. Cook the chicken for 2 minutes.
8. Turn the chicken over again and cover the skillet with foil or an oven proof cover.
9. Transfer the skillet to the oven.
10. Cook the chicken in the oven for about 20 to 30 minutes or until the chicken is cooked thoroughly. Time will vary depending the thickness of your chicken breast.

Recipe adapted from Cooks.com.

 Did you already know..........
-Mardi Gras means Fat Tuesday in French.
-It is the last day of the several weeks of celebration in New Orleans. 
-Mardi Gras is the day before Lent begins.

Orange Chicken

Happy Chinese New Year!

Today is the Chinese New Year. It is now the year of the Dragon. The Oriental Dragon is a symbol of good fortune. I wish you all some good fortune. 

 When we order Chinese, I normally do not order Orange Chicken. It is just too expensive to try something new unless it is at the buffet. My oldest daughter is always asking me to cook up a Chinese dish. My oldest daughter loved this dish. We served our chicken with rice.

Orange Chicken
For the marinade and sauce
3/4 cup chicken broth, low sodium
1 1/2 tsp orange zest, finely grated
3/4 cup freshly squeezed orange juice
6 Tbsp white vinegar
1/4 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1/2 tsp cayenne pepper
1 1/2 lb chicken breast, cut into bite size pieces
1 Tbsp plus 2 tsp cornstarch
2 Tbsp cold water

For the chicken coating
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 1/2 cup canola oil

Directions:

1. In a saucepan, add the chicken broth, orange zest, orange juice, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne pepper. Whisk well.
2. Remove 3/4 cups of the mixture and add to a large zipper lock plastic bag.
3. Add the chicken pieces to the bag and remove the excess air before sealing. 
4. Refrigerate for only 30-60 minutes in the refrigerator.
5. Heat the saucepan mixture over medium-high heat. Bring to a simmer.
6. In a small bowl, whisk the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan. 
8. Continue to simmer until the sauce becomes thick and translucent about 1 minute. Remove from heat to cool.
9. Whisk the egg whites until frothy and add to a pie plate.
10. Heat the oil in a large pot or Dutch oven. Heat the oil to 350 degrees.
11. In a second pie plate, combine the cornstarch, baking soda, and cayenne pepper. 
12. Drain the chicken of the marinade and pat dry with a paper towel. 
13. Coat the chicken in the egg whites and then coat in the cornstarch mixture. Shake off any excess coating.
14. Carefully add the coated chicken to the hot oil. Work in batches so the oil isn't over crowded.
15. Turn the chicken in the hot oil.
16. Cook the chicken until golden brown or until cooked through about 5 minutes.
17. Remove the cooked chicken with a slotted spoon and transfer to a plate lined with paper towels. 
18. Make sure the oil is at 350 degrees before repeating with the remaining chicken.
19. Coat the cooked chicken pieces with the sauce.

Recipe adapted from Smells Like Home. Originally found on Cooking at Home with America's Test Kitchen Cookbook.

 Did you already know...........
-People born under the Chinese Zodiac sign of the Dragon are suppose to be warm hearted, energetic, charismatic, lucky at love, and egotistic.
-People born under the Dragon are natural born leaders.
-Some famous people born under the Dragon sign are Joan of Arc, Susan B. Anthony, Florence Nightingale, John Lennon, and Bruce Lee.

Buffalo Chicken Dip

I love hot and spicy foods. My two youngest children have no problem eating spicy foods. I call my youngest daughter spicy girl. Our two older children would rather I hold off on the hotness. It is funny to watch them try to eat a spicy dish and appear to be cool especially when their younger siblings have no problem. 

My husband loves spicy foods and request any type of dish with Buffalo chicken. My husband doesn't cook much but he will make this recipe. When I make this dish, I add a little more heat but you can always adjust the Buffalo sauce depending on how spicy you are feeling.

Buffalo Chicken Dip

8 oz. package of reduced fat cream cheese, softened

1/2 cup reduced fat ranch salad dressing

3/4 cup Frank's Redhot Buffalo Wing Sauce

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

2 cups cooked chicken, shredded

Directions:

1. Heat oven to 350 degrees.
2. Add the chicken, cream cheese, ranch, and Buffalo sauce to a deep baking dish. Mix well. 
3. Add half the cheeses and combine. 
4. Spread mixture evenly on the dish.
5. Top the dish with the remaining cheese.
6. Bake between 20 or until mixture is heated through.
7. If the cheese is not golden, place under broiler for a few minutes.
8. Serve with chips, crackers, or vegetables.

Recipe adapted from Frank's Redhot.

For work, I have been to Buffalo, NY several times. The last time my friends talking me into going to the Anchor Bar. The wings were good and I would go back!

Did you already know............
-The owner of the Anchor Bar in Buffalo, NY is credited for creating the Buffalo wings.
-On Oct. 30th, 1964, owner Teressa Bellissimo fried up some chicken wings and dipped them in a buttery, spicy hot chile sauce for her son and his college friends for a late snack.(There are several other versions on how Teressa Bellissimo created the dish but this version is from the Anchor Br website.)
-When in Buffalo, Buffalo chicken wings are called chicken wings.

Noah's Kickin' Chicken Bake

When I was pregnant with my younger children, I didn't cook a lot. I felt tired but it didn't stop me from watching a lot of food network. My husband would watch it with me without a complaint. Isn't that sweet? I guess he figured he would be making me watch football real soon.

One of the shows I would watch was Emeril. One day Emeril had a cook with your kids contest. We decided to make one of the dishes. It was really good. I have made this dish many times and the kids like it a lot. If you are going to make this, I would recommend planning ahead. This is a great recipe to use left over chicken. I plan ahead and roast my vegetables at the same time so the ingredients are ready.

Triangle style

Noah's Kickin' Chicken Bake

2 cups chicken, cooked and diced
1/2 cup red bell pepper, roasted and chopped
1 1/2 cup broccoli, cooked and chopped
2 stalks of green onions, chopped
2 cloves of garlic, minced
2 cups Mexican blend shredded cheese
1 cup light sour cream
2 tsp Emeril's Southwest Spice**
1 sheet of frozen packaged puff pastry, thawed
1 egg, beaten with 1 Tbsp milk

1. Preheat oven to 350 degrees.
2. In a bowl, mix all of the ingredients except the puff pastry.

3. Cut the puff pastry into desired shape either triangles or cirles.

For the triangles: eight triangles and arrange the triangles in a circle with the pointed end facing out. ***

4.  Spoon the chicken mixture onto the triangles leaving the points exposed. Fold the points over the chicken mixture and press points down to seal.

5. Brush tops with the egg wash mixture.

6. Bake for 25 minutes or until puff pastry is golden brown.

***For the circles: just cut eight circles a little larger than 3 oz. small ramekins that the chicken will be cooked. Spoon the chicken into the dishes and top with the puff pastry circle. Brush with the egg wash. Bake for 25 minutes or until puff pastry is golden brown. This is the easier method.

Recipe adapted from Emeril. **Recipe can be found at this website for Emeril's Southwest Spice.

Did you already know...........
-Emeril was born in Massachusetts.
-Emeril's father is French-Canadian and his mother is Portuguese.
-As a teenager, he worked at a local Portuguese bakery.
-Emeril was offered a full scholarship to the New England conservatory of Music because he was a talented percussionist. BAM!