Fettuccine with Prosciutto and Sage Cream

This recipe came from Publix.  They feature a recipe every week in their flyer and also feature recipes on the packages of their brand of products.  I have tried several of their recipes and they are great simple recipes.  You can go here to their website to explore more of their recipes.

I had never cooked with fresh sage before so that was why I was interested in trying this recipe.  It really had a very subtle taste in this dish so I may have to try it again where it has a more center stage appearance.  I followed the recipe as it was written, except I left out the mushrooms (which I like but the family doesn't).  We also had sauted broccolini, also called rapini, with this.  It's kinda like a cross between broccoli and greens.  It has some bitterness to it and wasn't my favorite side dish.


Fettuccine with Prosciutto and Sage Cream

1lb chicken breast, cooked and sliced into strips (I grilled mine)

10 sage leaves

12oz fresh mushrooms, sliced

4 slices of prosciutto (2oz), cut into strips

1/4 grated parmesan cheese

1 3/4c chicken broth

8oz fettuccine pasta

1c Alfredo sauce (I just used the whole jar)
2/3c roasted red pepper
olive oil

Cook pasta according to directions.  In a large saute pan, heat a tablespoon of oil on med-hi heat.  Add mushrooms and saute 2-3 minutes until browned.  Add red peppers and chicken and cook 1-2 mins.  Reduce heat to med-low and add chicken broth and alfredo sauce.  Simmer 3-4 mins.  Stir in cooked pasta, prosciutto, and sage.  Top with parmesan cheese and serve.

Rice and Corn Casserole and Mojo Chicken

When I first thought of a rice and corn casserole I didn't think it sounded very good.  Something about two starches together, but it really made a great side dish.  This recipe came from my friend Lee Ann that she had put in our church's Christian Academy's cookbook.  Perfect side dish to take to a potluck.

I also wanted to let you know of a great marinade for chicken.  If you look in the latin foods section of your grocery store you'll find Mojo marinade.  Its a garlic and citrus marinade.  I took a family pack of chicken legs and marinated them all day in it and then grilled them up.  So delicious.

Rice and Corn Casserole

1sm pkg yellow rice (I used the Vigo brand)
1 can mixed corn drained (I used frozen shoepeg corn)
1 can cream of mushroom or chicken
1/2 stick butter melted

Cook rice according to package directions.  Mix remaining ingredients with rice bake in casserole dish at 350 for 30 mins.

Cheesy Chicken Spaghetti

This recipe was originally from my friend Terri.  I have changed it a little from her recipe such as using just white meat chicken instead of a whole chicken and leaving out the mushrooms and green peppers.  It makes a huge 9x13 casserole and it is a very affordable meal to make for a crowd when served with garlic bread and salad.  This is a real kid pleaser too, kinda like spaghetti meets rotel dip with chicken.  It also freezes well so it makes a great dish to take to someone or to split it and eat one half and freeze the other.  Needless to say, I've made this several times!

Cheesy Chicken Spaghetti

1lb cooked chicken (white or dark), chopped
1lb thin spaghetti
1 can rotel tomatoes
1 can cream of chicken
1 lb velvetta, cubed
1/2 c milk
1c shredded cheddar cheese

Boil spaghetti in a large pot and drain.  In same pot, add rotel, cream of chicken, velvetta, and milk.  Heat this mixture over low heat until velvetta is melted and everything is combined.  Add pasta and chicken to mixture and pour into casserole dish and top with shredded cheese.  Bake at 350 until bubbly.

Apple and Granola Salad with Grilled Chicken

One of my favorite salads is one with apples, craisins, feta, candied pecans, and a raspberry vinaigrette.  I just love the sweet with the feta and it makes a great meal if you add some chicken.  Well, I tried an adaption to it.  I took a crunchy granola bar and crushed it into small chunks and added it.  Yum!  It works kinda like sweet croutons.  Give it a try!

Brunswick Stew

The church I grew up in back in Georgia has a big BBQ luncheon every year.  They make some great BBQ pork and I get a few frozen packs of it from my parents.  I pretty much use it just for this recipe now.  The BBQ meat I use is already sauced but it's not necessary.  This is great year around but very nice in the winter for "warm me up" comfort food.

Brunswick Stew

1lb smoked pork, chopped

1lb smoked chicken, chopped

1 small onion chopped

16 oz bag frozen niblet corn

16 oz bag frozen baby limas

28 oz can of diced tomatoes

2 cans of chicken broth

1/2 bottle of ketchup

1/4 c cider vinegar
1/4 c Worcestershire
1/4 c brown sugar
salt/pepper

Saute onions in 1 T oil in large pot.  Add all other ingredients and bring to a boil.  Reduce to a simmer for about 2 hrs.

Chicken Breast Stuffed with Spinach and Feta

I adapted this recipe from Cooking Light.  It is one of my favorite magazines that I receive.  The recipe below is for 2 chicken breasts so just adapt it for as many as you need.  You could even prepare the chicken ahead and then just cook them when you were ready if you were doing these for company.  Also, this is a basic recipe that I think you could adapt an endless number of ways.  How about broccoli and cheddar?  You'll also notice that I use garlic oil to saute my spinach.  I think this is such a great flavor booster ingredient and it saves me an extra step when cooking which is always great.  It has become a must-have in my kitchen.

Chicken Breast Stuffed with Spinach and Feta

2 boneless, skinless chicken breasts

1T olive oil

salt/pepper

1/3 c chicken broth

2 c fresh spinach

1T garlic oil (or you could use olive oil and add a little garlic)
1/4 crumbled feta
toothpicks

In an oven proof skillet (not non-stick) saute the spinach with a little salt and pepper in the garlic oil.  Once wilted and cooled, squeeze out as much water as you can.  Chop the spinach and add the feta.  Take your chicken breasts and cut a pocket into the side of the thickest end.  Fill the pocket with the spinach mixture.  Use the toothpicks to skewer the pocket closed and salt and pepper the chicken.  Reheat your skillet over med-hi heat and add olive oil.  Brown the chicken 3 minutes on each side.  Preheat your oven to 350.  Once the chicken is browned, add the chicken broth to the skillet and place the skillet in the oven for 15 mins or until done.  Let the chicken rest about 5 mins before serving.

Polynesian Chicken

This is a nice change for something to brush on chicken for the grill.  It's sweet and a little garlicky.  Yummy!

Polynesian Chicken

3/4 c pineapple juice
2T honey
1T dijon mustard
1T soy sauce
1 1/2 t cornstarch
1 clove garlic minced
12 chicken thighs or drumsticks
salt and pepper

Add glaze ingredients to saucepan and simmer until thick and bubbly.  Remove from heat.  Season chicken with salt and pepper and grill for 30 mins.  Brush with glaze and cook an additional 10 mins or until done.

Peanut Chicken

This is a product recommendation and recipe.  I really like curry dishes and Thai dishes but I haven't tried many dishes like that at home.  A Taste of Thai is a brand of Thai inspired products for dishes at home.  This was a super easy recipe and so very good.  It is a little sweet and just a little heat.  Very easy too, I just made the chicken and served it on brown rice with a side of sauted green beans.  You can visit Taste of Thai here and see the recipe and the products I used.

Peanut Chicken

4-6 boneless, skinless chicken breasts (I pounded my a little to get it an even thickness)
1 can of coconut milk
1 packet of peanut sauce mix (use both packets inside)

Preheat oven to 350.  In a 9x13 baking dish, mix coconut milk and peanut sauce mix until well blended.  Add chicken and turn in sauce to coat.  Bake uncovered for 30 min or until chicken is done.  Serve over rice or noodles and spoon extra sauce on top.

Chicken Pot Pie

It's really ridiculous how easy Chicken Pot Pie can be.  Good thing too because it is such a great comfort food that is quick to make, cheap, and very satisfying.  I have a tip for you for your chicken.  I buy a large package of chicken tenders from Sam's.  I portion them out into 1 quart ziploc bags and freeze them in 1lb portions.  This way they thaw very quickly and I have exactly what I need for a recipe.  When my recipe calls for cooked chicken, such as the one below, I broil my chicken instead of boiling it.  I cover a cookie sheet with foil (easy cleanup - yea!) and lay my chicken strips out.  I lightly spray the chicken with cooking spray to prevent the chicken from drying out and season with salt and pepper.  I broil them on low for 11 minutes.  They turn out perfectly cooked and I don't have to deal with that white foamy stuff from boiling chicken!

Anyway, here's my super easy chicken pot pie!

Chicken Pot Pie

1lb chopped cooked chicken

1can mixed vegetables, drained

1 can cream of chicken

2 refrigerated pie crusts

Mix chicken, vegetables, and cream of chicken.  If you would like it creamier, you can add some sour cream too.  Place bottom pie crust in a pie pan, fill with mixture, and top with 2nd crust.  Bake at 350 for about 45 min.

Salsa Verde Chicken

I saw this recipe on the back of package of  refrigerated Simply Potatoes southwestern style hashbrowns.  It sounded delicious and so easy.  I made a few changes from the original recipe to suit our tastes and it was a delicious meal.  I think this would be equally delicious with red salsa too.

Salsa Verde Chicken

1lb boneless, skinless chicken thighs (about 6)

southwestern seasoning (I used a chipotle rub)

1 20oz package of refrigerated southwestern style hashbrowns

1c sour cream

2/3c salsa verde

1c shredded monterey jack cheese

Preheat oven to 400.  Spray a 9x13 casserole dish with non stick spray.  Add hashbrowns and sour cream to pan and mix well.  Spread hashbrown mixture evenly in pan.  Season both sides of chicken with seasoning and place chicken on hashbrowns.  Cover dish with aluminum foil and bake for 45min.  Uncover and top chicken with salsa and then cheese.  Return to oven for 5 min.

Bacon Wrapped Chicken

I love this chicken recipe!  It is so simple but sooo tasty!  I buy my chicken tenders in the big 5lb pack at Sam's and then portion them into 1lb Ziploc bags for the freezer.  They thaw out so quickly from the freezer so I don't have to worry if I forget to get my meat thawing in the fridge the day before.  Then I just open up the bag, pour in my marinade, and close it back up until I'm ready to cook.  The marinade I use for this recipe is Kraft's Vidalia Onion Vinaigrette.  Its pretty good as a salad dressing but its great as a marinade!  In fact its the best way to use up that odd bottle of dressing left in the fridge.  Wrapping the chicken in bacon is just the finishing touch. ;)  Hope you'll give this a try.  You won't be disappointed!

Bacon Wrapped Chicken

1lb chicken tenders (about 6 tenders)
1/2 c salad vinaigrette (I used Kraft's Vidalia Onion Vinaigrette)
bacon, 1 slice per piece of chicken
toothpicks

Marinate your chicken for 30 min or longer.  Skewer the end of a strip of bacon to the end of a chicken tender.  Wrap the bacon down the chicken in a spiral fashion.  Skewer the other end of the bacon to the chicken to secure it.  Grill the chicken on medium heat (350) for about 6 min on each side or until done.  Let the meat rest for about 5 min before removing the skewers.

BBQ Chicken with Pickle Juice BBQ Sauce

Pickle juice?  Really?  Yea, why not?  Pickle juice is just sugar, vinegar, and spices all of which are in BBQ sauce.  So why not just use that leftover juice in the jar for something?  Actually this happened by trial when I was following a BBQ sauce recipe that called for lemon-lime soda and I didn't have any.  I think this recipe could be substituted with any soft drink flavor really and the ratios of the ingredients of course could be tweaked to your liking.  I need to find me a Carolina sauce recipe to try next.  Their BBQ sauces are very mustardy and delicious on chicken.

BBQ Chicken and Pickle Juice BBQ Sauce

4lbs of chicken pieces (my family loves just chicken legs which can be on sale soooo cheap!)

BBQ rub (any store bought brand you like will do)

1/2 c ketchup

1T mustard (I used spicy brown)

1 t Worcestershire sauce

1 t chopped garlic (finely chopped onion is good too)

2 T brown sugar

1/4 c sweet pickle juice (I use bread & butter)

Apply rub to chicken and allow to marinate for about 15mins or longer.  Combine remaining ingredients and microwave for about 1 min just till the brown sugar dissolves and sauce is heated through.  Grill chicken on direct medium heat (350) for about 10 mins.  Move to indirect heat for 20-30 mins turning occasionally but keeping lid closed as much as possible.  Brush with sauce repeatedly and cook an additional 10-15 mins until chicken is done.

Rotel Chicken Salad

My coworker Sabrina shared this recipe with me.  The Rotel tomatoes really gives this chicken salad a nice flavor but doesn't over power it at all.  If you are not familiar with Rotal tomatoes, they are canned diced tomatoes and green chiles.  I use the mild but you can use the hotter varieties for more heat.  Thanks Sabrina for sharing your recipe.

Rotel Chicken Salad

3 c chopped cooked chicken

1 can Rotel tomatoes, drained very well

1/3 c mayo

2 T honey

1 c grapes (I like to slice mine in half)