Honey Baked Chicken & Pecan Rice Friday, Dec 4 2009

This chicken is very good.  I was surprised by the light, sweet, slightly spicy flavor. The rice is to die for.  So glad I came across these recipes!

Honey Baked Chicken

Ingredients
2 boneless, skinless breasts
3 tbs butter, melted
3 tbs honey
1 1/4 tbs prepared mustard
1/4 tsp salt
1/4 tsp curry powder

Directions
Mix all ingredients together and marinate chicken for an hour or longer. Preheat oven to 350 degrees. Place chicken in a baking dish coated with non-stick cooking spray and cover with foil. Bake for 30 minutes, remove foil, baste chicken with juices and bake for another 15 minutes.

Adapted from: http://allrecipes.com/Recipe/Honey-Baked-Chicken-II/Detail.aspx

Pecan Rice

Ingredients
1 cup brown rice, cooked
2 tbs butter
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tbs minced parsley
2 tbs minced celery
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper

Directions
Melt butter in pan over medium heat. Saute onions, parsley, celery, pecans, ginger, salt, and pepper. When onions are tender, stir in cooked rice and serve.

Adapted from: http://allrecipes.com/Recipe/Pecan-Rice/Detail.aspx

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Grilled Peanut Chicken & Sesame Noodle Wednesday, Dec 2 2009

Last night I wanted to jazz up some chicken.  I decided to try Peanut Grilled Chicken and Sesame Noodles.  I was surprised!  This is a quick and tasty (Thai-like) meal with a beautiful presentation! 

Grilled Peanut Chicken

Ingredients
4 tbsp peanut butter
2 tbsp lime juice
4 tsp soy sauce
2 cloves minced garlic
2/3 tsp curry powder
2 dashes ground cayenne pepper
1 to 2 tbsp brown sugar
equal parts cream or milk and water (to achieve desired consistency)

Directions
Mix all of the above ingredients. Add cream/water mixture last to thin out the mixture to the consistency desired for marinade. Marinate 2 boneless, skinless chicken breasts in 1/2 -2/3 of the above sauce. Grill the chicken for 6-8 minutes on each side. Spice up remaining sauce with ground ginger, lemongrass, and honey for dipping.

Adapted from: http://allrecipes.com/Recipe/Grilled-Peanut-Chicken/Detail.aspx

Sesame Noodles

Ingredients
8 ounces spaghetti
2 tbsp peanut butter
1 tbsp honey
2 tbsp soy sauce
1 tbsp thai sweet chili sauce
1 tsp ground ginger
1 clove minced garlic
1 green onion, chopped
toasted sesame seeds

Directions
Boil pasta in pot of salted water until pasta is done, but semi-firm. Rinse pasta in cold water. While pasta is cooking, mix together peanut butter, honey, soy, thai sweet chili sauce, ginger and garlic. Taste and add more ingredients to your liking. Toss spaghetti with sauce and refrigerate for one hour. Top with sesame seeds and green onion before serving.

Adapted from: http://allrecipes.com/Recipe/My-Favorite-Sesame-Noodles/Detail.aspx

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Bessie Smothered Chicken Thursday, Oct 8 2009

Easy breezy, southern food. Could be low-cal if you use smart balance and fat free soups.

Ingredients:
2 1/2 to 3 lb. chicken, cut up
2 or 2 1/2 c. flour
Salt and pepper to taste
1 stick butter
2 cans cream of chicken soup (use 1 can cream of chicken, 1 can cream of mushroom)
2 or 3 cans water
1 pan, 9 x 13 x 2

Directions:
Melt butter in pan in oven at 350 degrees. Set aside. Salt, pepper and flour chicken. Put in pan. Put soup over chicken with spoon. Sprinkle black pepper on chicken and add 2 cans of water in pan. Cook at 350 degrees for 1 hour or until done. (If gravy gets thick add more water).

NOTE: Gravy is good with creamed potatoes

Source: http://www.cooks.com/rec/view/0,1739,156190-231201,00.html

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Grandma’s Chicken Chardon Friday, Sep 11 2009

A few nights ago, I was looking to make something different and came across this recipe in my email.  I had all the ingredients on hand and it turned out quite well.  In the future, I may increase the lemon juice.  I served this with a dinner salad and steamed broccoli.

Grandma’s Chicken Chardon

Ingredients:
8 skinless, boneless chicken breasts
1 egg
salt & pepper to taste
2 teaspoons garlic powder, divided
1 cup italian breadcrumbs
1 pound sliced, fresh mushrooms
1/4 cup butter, melted
1 tablespoon fresh lemon juice

Directions:
Preheat oven to 375 degrees.

In shallow bowl, beat egg with salt and pepper and 1 teaspoon galic powder.  In separate dish, mix bread crumbs, 1 teaspoon garlic powder and parmesan cheese.  Set aside.

Mix melted butter and lemon juice.  Pour 2/3 of the butter mixture in the bottom of 9X13 baking dish.  Tilt dish to coat bottom.  Spread mushrooms across bottom of dish. 

Dip each chicken breast in egg then coat with breadcrumb mixture.  Place on top of mushrooms.

Bake uncovered for 45 minutes.

Adapted from: Grandma’s Chicken Chardon

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