Chicken and Noodles

And I don't mean soup. 

What is up with these cool spring days? All I want to do is eat warm dishes. It's like I'm from the Midwest or something, which is exactly where tonight's dish comes from. Now people like to argue with me about whether this particular dish is from the Midwest or the South. I say Midwest, but some of my Okie relatives just won't have it. But here's the thing, it's closer to a casserole (or hot dish) than fried chicken. Ain't nothing about this dish is fried. I mean, it has roasted chicken in it. It's just too healthy to be a Southern dish. Also, the only place I've actually seen this dish on a menu was in Western Kansas, which is the Midwest! So, it definitely has to be Midwestern.

Chicken and Noodles

Ingredients for the Sauce 

• 2-4 cups chopped chicken (preferably from a roasted chicken)
• 1 can cream of celery soup (trust me, don't even try to use a different "cream of" soup; it's not the same)
• 1-2 cans milk (cans? As in fill up the cream of celery soup can once or twice) 
• 2 cans chicken broth (same as milk above)
• Healthy portions (like 1-2 tsp) of 
• Oregano
• Sage
• Basil
• Thyme
• Freshly ground pepper
• Sea salt 

Ingredients for the Noodles

2 cups flour
2 large eggs
2 tsp salt
3-5 tbsp milk 

To Make the Noodles
Combine the flour, eggs, and salt together. Slowly stir in the milk until a soft dough forms. Flour a large flat surface. Knead the dough a few times on it. Then roll it out until it's 1/8-1/4 inch thick. Cut the dough into thin strips using a noodle cutter or sharp knife. 

To Make the Sauce
Combine all sauce ingredients in a large saucepan over medium to high heat. When the liquid starts to bowl, drop the noodles into the pot. Cook until noodles are al dente

Serving Suggestions 

• In a bowl as is. 
• On top of mashed potatoes (oh, hello, carbs!). 
• Next to your Thanksgiving turkey (as H's family does it).
• Topped with steamed broccoli. 

Chicken Fajita Bowls

It's looking like a Mexican day for me. Chipotle for lunch. Chicken Fajita Bowls for dinner. Somehow I'm okay with this. Haha. If you actually know me, you really shouldn't be surprised by this. Rarely a week goes by where I don't eat some kind of Mexican dish...or two.

Chicken Fajita Bowls

Serves 4

2 Chicken Thighs (or Breasts)
Taco Seasoning
1 Tbsp Olive Oil
1 Red Bell Pepper, sliced (or chopped)
1/2 Large Onion, sliced
Salt and Pepper
2 cups Cooked Brown Rice
1 Avocado
4 Tbsp Plain Greek Yogurt
4 Tbsp Queso Fresco
1 Jalapeño or a few drops of Hot Sauce

Preheat a grill (I used electric) and heat the oil in a skillet. Sprinkle the taco seasoning on the chicken and place on grill. While chicken is grilling, saute the bell pepper, onion, salt, and pepper in the skillet until soft and caramelized. When the chicken is done, slice or chop into bite-size pieces. Scoop 1/2 cup rice into each bowl. Top with 1/4 of the chicken, peppers and onions. Top that with 1/4 of the avocado, 1 Tbsp yogurt, 1 Tbsp Queso Fresco, and some jalapeño or hot sauce. Enjoy!

Cheesy Chicken Skillet

One day I couldn't think of sometime to cook for dinner. I had to call three people to get an idea. One didn't answer. One said they were too busy at work to help me out. And then my sister said "make a cheesy chicken skillet." She's made it for me before, but I couldn't remember how to make it at all. It turns out that it is just chicken chunks and veggies sautéed in olive oil with a little cheese sprinkled on the top. Here was my version.

Cheesy Chicken Skillet
2 T olive oil
Two chicken breasts, cut into chunks
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 onion, chopped
1-2 cups broccoli
3/4 c shredded cheese
1/2 c dry bulgur

Season chicken if desired. Prepare bulgur according to package. Heat oil in a skillet. Saute chicken and veggies in the skillet over medium heat. Sprinkle with cheese and cook for another minute or two, or until cheese is melted. Serve chicken and veggies over bulgur.

Herb Roasted Whole Chicken

Mmmm! Chicken! Served with green beans, butter and garlic pasta, and salad. Delicious!

Herb Roasted Whole Chicken 

1 Whole Chicken
3 T Rosemary Infused Olive Oil
2 sprigs fresh oregano
2 springs fresh thyme
1 small onion
1 small lemon
5 garlic cloves
Salt
Pepper
Handful of cilantro

Preheat oven to 450 degrees. Rub rosemary infused olive oil between flesh and skin. Stuff, onion, lemon, and garlic inside of the chicken cavity. Sprinkle chicken with oregano, thyme, salt, pepper, and cilantro. Bake for 1 hour to 1 hour and 15 minutes or until a meat thermometer reads 165 degrees.

Chicken right before he oven-bathed :)

Indian Curry

Ryan and I often make Thai curry, but for a change we decided to try out an Indian curry recipe we found in The Whole Life Nutrition Cookbook.  Here it is with a few adjustments we made.

Indian Curry

2 t ground cumin
1 t ground coriander
1 t curry powder
1/2 t turmeric
1/2 t cinnamon
1/2 t cayenne pepper
1 T oilve oil
1 medium onion, diced
Sea salt
4 cloves garlic, crushed
2 large chicken breasts, cut into bite-sized pieces
about 30 baby carrots, sliced
1 can coconut milk
1 T tomato paste
4 c thinly sliced kale

MIx cumin, coriander, curry powder, turmeric, cinnamon, and cayenne pepper in a small bowl.  Heat oil in a large skillet.  Saute the onion with a little sea salt for 2-3 minutes.  Add garlic, seasoning mix, and a little sea salt.  Saute for another 2 minutes; then add the chicken.  Saute for another 5 minutes.  Add carrots, coconut milk and tomato paste.  Stir well.  Cover and simmer on low heat for 15 to 20 minutes, stirring occasionally.  Add sliced kale.  Stir well and simmer for 5 more minutes.  Add sea salt and pepper to taste, if desired.

Chicken Basil Pizza

Over a year and a half ago, Ryan bought a bread machine.  Since he bought it, we had only used it three times.  So today we decided to use it for the 4th time and make some pizza crust with it.  The pizza we made turned out amazing!  Here it is:

Chicken Basil Pizza

Crust--made in a bread machine:

• 1 c. plus 2 T water
• 2 T olive oil
• 2 c. whole wheat flour
• 1 c. all-purpose flour
• 1-1/2 t. dried Italian herbs
• 1 t. sugar
• 1 t. sea salt
• 2-1/2 t active dry yeast

Place all ingredients in bread pan in the oder listed.  Select the dough cycle on bread machine, and start machine.

Move oven rack to lowest position.  Preheat oven to 400 degrees.  Grease two cookie sheets.  Divide dough in half.  Pat each half into a 12" circle on cookie sheet with floured fingers.  Bake dough for 10 minutes.

While dough is baking make chicken and sauce.

Chicken:
Heat 1 T olive oil in skillet.  Season chicken with Italian seasoning, salt, black pepper, and red pepper.  Cook chicken in skillet until done.

Sauce:

• 1 can tomato sauce
• 1 T fresh oregano
• 1 T fresh basil
• 1/2 t. crushed red pepper
• 1 t. Italian seasoning
• 1 bay leaf
• Sea salt and pepper to taste

Mix all sauce ingredients together in a skillet or small sauce pan.  Heat through.

Build the Pizza:
When dough is done baking, take it out of oven.  Spread olive oil on the crust.  Then spread the sauce.  Sprinkle with some Parmesan cheese.  Top with your favorite toppings, or use ours:

• Sliced tomatoes
• Diced red, yellow, or orange peppers
• Diced onions
• Sliced black olives
• Chicken
• Fresh basil
• Fresh mozzarella cheese
• Parmesan cheese
• Sea Salt
• Pepper

Place the pizza directly on the oven rack.  Bake for an additional 10-12 minutes.  Enjoy with a glass of wine.  

Chicken Pesto Pizza

Cowabunga!  

Every time I eat pizza, I remember growing up watching the Teenage Mutant Ninja Turtles (aka best show and movie ever!).  The toys have really gone down in quality though.  :(  This specific pizza might be a little exotic for the Turtles, but I bet they'd still devour it!

Chicken Pesto Pizza

• Whole Wheat Pizza Crust
• Pesto Sauce
• Parmesan Cheese
• Fresh Parsley
• Fresh Cilantro
• Fresh Chives
• Dried Oregano
• Pepper and Salt
• Mozzarella Cheese
• Grilled Chicken Breast (marinated with Lawry's Tuscan Sun-Dried Tomato Marinade) 
• Grilled Red Peppers
• Red Onion
• Tomatoes

Preheat oven to 400 degrees.  Build pizza by adding ingredients in the order they are listed.  Sprinkle a little bit of Mozzarella and Parmesan Cheese on the top.  Place pizza directly on over rack.  Bake for 7 to 10 minutes or until crust is golden brown and cheese is melted.  Alternatively, grill the pizza.  :)  Is it obvious that Ryan and I LOVE grilling?  Thanks, Dad, for the awesome charcoal grill/birthday gift!
I also think some spinach or grilled squash could be good on this pizza.

Ultimate Grilled Quesadilla

Mexican food - mmmm!  One of my favorite genres.  I like to eat it at least once a week.  Hahah.  I generally succeed at that.  :)  Ryan and I made these grilled quesadillas the same night he made the Fire-Roasted Salsa.  To the right is a picture of how he arranged everything on our awesome charcoal grill!  I love cooking on charcoal grills.  I think they are easier to control than gas grills, but maybe I just don't have enough practice with gas.  The quesadillas were a bit messy.  We probably shouldn't have put the salsa inside of the tortilla, which is why I listed it as a topping below instead.  When we were grilling them, it kept dripping down into the coals.  Lesson learned.

Ultimate Grilled Quesadilla

• Chicken
• Silva's Taco Spice
• Salt and Pepper
• Onion
• Red Pepper
• Cheese
• Flour Tortillas (try wheat ones)

Toppings:

• Fire-Roasted Salsa
• Sour Cream
• Guacamole
• Pickled or Fresh Jalapenos

Heat grill.  Season chicken with Silva's Taco Spice, salt, and pepper.  Cut red pepper and onion into quarters.  Stick a toothpick through each onion quarter to help hold in tack.  Grill chicken until no longer pink inside.  Grill onion and red pepper until tender.  Cut pepper into slices.  Sprinkle half of the tortilla with Silva's Taco Spice and cheese.  Top with chicken, onion, and peppers.  Place on grill; cook for a few minutes on both sides until crispy.  Serve with Fire-Roasted Salsa, Sour Cream, Guacamole, and Pickled or Fresh Jalapenos.  

Parmesan Turkey Burgers and Yellow Squash

My sister made these burgers for the first time years ago.  I never even thought about making burgers out of other ground meat (besides ground beef) until she had me try these.  The recipe is quite basic, but feel free to try adding or substituting other ingredients to it.  Different toppings also can add new and exciting flavors.  Ryan and I are constantly making up "new" burgers.  We love experimenting.  For a base, we switch between ground beef, turkey, chicken, or pork.

The Original Parmesan Turkey Burgers
Makes 4 turkey burgers

• 1 lb ground turkey
• 1/3 c grated Parmesan cheese
• 1 T chopped fresh chives
• 1/4 t pepper
• 1/8 t salt
• 4 hamburger buns
• Red onion rings

Heat grill for direct heat.  Mix together the turkey, Parmesan cheese, chives, pepper, and salt.  Shape into 4 patties, about 1/2 inch thick.  Grill patties for about 12 to 15 minutes, turning once, or until no longer pink in the center. Grill onion rings, if desired.  Serve patties on buns with onion rings.  Add extra toppings, if desired.  Be creative.  The first night Ryan and I ate these we added BBQ, tomatoes, and pickles to them (pictured above).  The second night, we just added Fire-Roasted Salsa to them, which made them pretty much the best turkey burger I've ever had!

Whenever we grill burgers, we like to also grill some vegetables to go with the main entree.  The day we made the turkey burgers, we grilled up some yellow squash.

Grilled Yellow Squash

• 1 yellow squash, cut in half length-wise
• Pepper
• Lawry's Seasoned Salt

Sprinkle pepper and seasons salt on squash.  Grill flesh side down until tender.  Flip over and grill for one more minute.

The Fast Food of Albania

The European country of Albania holds a special spot in my heart.  In high school, I spent a spring break in Albania.  Although I experienced some culture shock in the beginning of my visit, I soon fell in love with the country--the people, the landscape, the climate, and the food.

While there, I had the opportunity to try some authentic Albanian fast food called Sufllage (aka Greek Souvlaki--meat and vegetables grilled or rotisseried on a skewer).  Ever since I had Sufllage, I've been trying to find a recipe for it.  Of course there was one problem with my search; I wasn't sure how to spell it.  It was only recently that I finally got the spelling correct, and I was then able to find some more information on what exactly is in Sufllaqe.  All I could remember was that it was a pita stuffed full of meat, veggies, some sauce, and French fries.  So, when my friends, Jess and David, came to visit and wanted to cook some Middle Eastern and/or Mediterranean food, what did I suggest?  A knockoff of Sufllaqe, of course!  :)  Here's how we made it:

American Style Chicken Sufllaqe:

Place Chicken, French Fries, Tzatziki, Green Peppers, Hummus, and Feta Cheese in a Pita and enjoy!  You can also add other vegetables such as cucumber, onion, lettuce, or tomato (we were a little short-handed on veggies).

To make the chicken:

• 1 T chopped fresh garlic
• 1 t oregano
• 1 t thyme
• 1 t parsley
• 1 T fresh lemon juice
• 3 T olive oil
• 1 t salt
• 1/2 t freshly ground black pepper
• 1.75 lbs of boneless, skinless chicken breast

In a bowl, combine all ingredients except the chicken.  Stir until well mixed.  Pour into a plastic baggie.  Drop chicken into bag.  Marinate for at least 30 minutes.  This is where we cheated; for this to be true sufllaqe, you're supposed to cut the chicken into bite-sized pieces and skewer.  Then cook them either in a rotisserie or on the grill.  We did not do this.  Instead we preheated an electric grill, place the whole breast on the grates.  Grilled the chickens until cooked; then we sliced them into centimeter-wide strips.  Either way will work, but remember that Sufllage (Albanian) means Souvlaki (Greek) or meat grilled on a skewer.

To make the Tzatziki:

• 1 small cucumber, diced
• 2 T freshly chopped dill leaves
• 1 small container of Greek yogurt (7-or-8oz - we found this in the organic section at the store)
• 2 t lemon juice
• Salt and freshly ground pepper to taste

Combine all ingredients in a medium bowl.  If you want the tzatiki sauce to be a bit more spicy, add 1 or 2 teaspoons of hot sauce (we didn't do this).

To make the Hummus:

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1-1/2 t kosker salt

6 T fresh lemon juice (about 2 lemons)

2 T water or liquid from the chickpeas

In a food processor, pulse garlic until minced.  Add the rest of the ingredients to the food processor and process until the hummus is smooth and pureed.  Serve either chilled or at room temperature.  For variation add 1/3 c tahini (sesame paste) or up to 8 dashes of hot sauce (for spicier hummus).

For me, this homemade Sufllaqe was one of the best entrées I've had in a while.  I can't wait to make it again. I'm also considering making the chicken to put on salads or eat alone.  Some other traditional Albanian fast food dishes include: Byrek (Turkish Burek), Pice (Italian Pizza), and Qofte (Turkish Kofte).  From what I have read, Byrek is similar to a meat pie made with flaky phyllo dough and filled with meat, spinach, and/or cheese.  Then it is fried.  The Pice I had when I was in Albania was topped with tomato disks and mozzarella cheese.  I recreated it once, but the tomatoes in Albania taste completely different than American tomatoes.  Needless to say, it was better in Albania.  Lastly, Qofte is basically the European meatloaf.  It is made from minced or ground meat (usually lamb) and spices.

Alie and Georgia Present: The McNuggetini

Don't try this at home (or do?):



Thanks for sending this to me, Paige.  Let's try it when you come to my house over winter break!

Sizzlin' Chicken Fajitas

Don't you think these sizzlin' fajitas look great on the cute plates Ryan got me for my birthday last year? Now if only he'd get me another set of the plates so I could serve more than 4 people at once...

Pictured to the right is my finished fajita (yum!). Ryan replaced the sour cream with salsa on his. I'm sure it was also good, but how can you have a fajita without sour cream?! Silly boy. ;)

As usual, here's the recipe:

Sizzlin' Chicken Fajitas

makes 4 medium fajitas

• 4 whole wheat medium torillas
• 1 T olive oil
• 2 chicken breasts
• 2 T Silva's taco spice
• 1 red pepper
• 1/2 medium white onion
• Mexican style cheese
• Sour cream and Salsa (if desired)

Prep work:

Prepare vegetables by slicing red pepper into strips and chopping onion. Set aside. Slice chicken breasts into thin strips about the same size as the red pepper. Season chicken with Silva's taco spice. Technically you can use any taco or fajita seasoning, but Silva's is my favorite. They also make great salsa. Here's a picture of the seasoning in case you've never heard of it before:

Time to cook:

Heat oil in a medium skillet. Carefully place chicken strips in skillet. Cook for a couple minutes. Add red pepper and onion. Cook until chicken is fully cooked and peppers and onions are tender (about 8 minutes). It should look similar to this:

Feel free to experiment with other vegetables. I'm sure corn, green peppers, and even squash would be good mixed in. I just used what was in my fridge. Anyway, after your skillet mixture is ready, get out a tortilla. Spoon on some of the skillet mixture. Add cheese, sour cream, and/or salsa if desired. Enjoy!

Sauteed Chicken Breasts with Rosemary Sauce

The other night my wonderful boyfriend made us this recipe for dinner. It was delicious! Wish I had pictures of it; it also looked amazing.

Sauteed Chicken Breasts with Rosemary Sauce

• 2 chicken breasts, split in half
• 1 c dry white wine
• 1 c heavy whipping cream
• 2 T minced fresh Rosemary (about 2 sprigs)
• 4 T butter
• Salt and Pepper
• Cooked whole wheat pasta
• Cooked broccoli or other vegetables
  

To make:
Season chicken with salt and pepper. Melt 1 T of butter in a medium to large skillet. Cook chicken breasts over medium heat, 4-5 minutes on each side, or until done. Set chicken aside and tent with foil to keep warm. Pour the wine into the warm skillet. Cook for a couple of minutes stirring occasionally. Add cream and bring to boil. Reduce heat to low and simmer until slightly thickened, stirring occasionally to prevent sticking. Stir in remaining butter and rosemary. After butter is melted, add salt and pepper to taste. Serve sauce over chicken and pasta. Top with veggies.