Chicken and Noodles

Hey ladies! To me there is nothing like a bowl of chicken and noodles when I'm sick, when it's chilly outside, pretty much anytime I am in need of a yummy bowl of comfort. And the best thing about this is that it's fool proof so your hubbies can make it and take care of you. :) There isn't specific measuring it's all about how much you want to make, but the KEY ingredient is Reames frozen noodles. They are the best noodles in my opinion and are found in most chain grocery stores in the frozen bread section.

Serves: 2-3

Approx time: 30 min

Ingredients:

Boneless Skinless Chicken breast (2 -3)

Reames Homestyle Egg noodles (frozen) - 12 oz bag

Chicken broth

salt & pepper

1. Put chicken in a slow cooker with water or broth and let it cook for hours till it's done and can be easily shredded (I usually put mine on in the morning on low and take it out after work)

2. Put frozen noodles in a pot with chicken broth instead of water. I like to add enough broth to just cover my noodles and then some, but if you want it more soupy add more water/broth.

3. Cook noodles until done as directed on package

4. About 5-10 min before the noodles are done add shredded chicken, salt, and pepper to taste and let it finish off altogether.

5. EAT!

See, super simple and super yummy! For beef and noodles, replace chicken breast with a roast and chicken broth with beef broth! Don't have broth? Add bouillon cubes to water. You can serve this by itself or serve it over mashed potatoes for extra comfort or serve it with veggies or whatever your heart desires. The hardest part will be getting your hubbies to make it for YOU ("Babe, what's 'bouillon'?") Happy Cooking Lovelies!

The Flavor Connection: Easy MICROWAVE Rice in 20 minutes

FYI: I tried a new brown basmati rice today and it actually needed 2 1/2 cups of water to one cup of rice!

The Flavor Connection: Easy MICROWAVE Rice in 20 minutes: "Here is how I make rice perfect EVERY TIME in 20 minutes! Pick any rice (just not the fast cooking kind.)- My favorite is Basmati white or ..."

Easy MICROWAVE Rice in 20 minutes

Here is how I make rice perfect EVERY TIME in 20 minutes!

Pick any rice (just not the fast cooking kind.)- My favorite is Basmati white or brown.

The rules:
1 cup rice and 2 cups of water

1. In a microwave safe dish with lid, add your rice and water.
2. Add 1-2 tbsp. olive oil (depending on amount)
3. Add 1-2 tsp. Chicken bullion (powder)
4. Cover with lid
5. Microwave 10 minutes- take out and stir
6. Microwave 9 more minutes- let sit uncovered 1 minute
7. Then, ENJOY!

Pineapple Chicken Bake- Main Course

This is a great recipe my dad taught me to make. It's SUPER easy and is even good to serve if you are having company! I ususally make white rice with currants and honey glazed carrots to go with it. I have never tried to make it in a crockpot, but I am sure you could if you cooked it on low. If you want to make this for 2 people, just use 1 lb of chicken and 1 can of each fruit. Cook time will still be the same. Here it goes.........

Prep Time: OVERNIGHT and 10 minutes the next day
Cook Time: 2-3 hours (or longer on low)
Serves: 4-6 servings

What you need:

• 2 lbs. boneless, skinless chicken thighs (you can use chicken breast, but it needs to be pounded first. thighs will be moister and soak up more juice.....just sayin.....)
• olive oil
• 2 bottles teriyake marinade with pineapple juice (I use a lot of marinade)
• 2 cans tropical fruit mix
• 1 large can pineapple chunks in syrup
• 1 large can pineapple slices
• 2 cans mandarin oranges
• 1 large white onion chopped
• 2 tbsp. minced garlic - or more if you like it!
• 2-3 tbsp. worcestershire sauce

Let's Make It:

1. THE NIGHT BEFORE- Put the chicken in a plastic bag can cover with teriyake marinade and the juice from the pineapple chunks OVERNIGHT. Refridgerate the chunks to be used later.
2. Preheat oven to 325 degrees
3. Open all cans of fruit and drain the juice into a large measuring cup...or any other cup for that matter! :) Set aside.
4. The next day, in a skillet, brown the chicken in olive oil and place in a glass baking dish. Disguard all remaining marinade in the bag. We will use fresh now.
5. In the same skillet, saute the chopped onions and minced garlic. Then, pour over chicken.
6. Cover chicken with remaining FRESH teriyake marinade.
7. Pour all fruit over chicken.
8. Add worcestershire sauce evenly over everything.
9. Place pineapple slices over chicken.
10. Now, pour over all remaining fruit juice/syrup so chicken in completely immersed.
11. Cover with foil and bake at 325 for 2-3 hours. Bake uncovered for the last 20 minutes.

It is always a hit! It's just as good, or better as leftovers! Let me know what you think!!!!

Parmesan Crusted Chicken with Tomato and Basil and Roasted Potatoes, Peppers and Onions

This is a recipe I have been trying to perfect for about year now and this last week I think I found the missing step. This recipe was originally taken from http://www.foodnetwork.com/, but I have made quite a few tweeks to perfect it. The best part about this recipe is it is an entire meal! You don't have to cook anything else! Enjoy and post a comment if you try it!




Parmesan Crusted Chicken with Tomato and Basil and Roasted Potatoes, Peppers and Onions

Prep Time: 15 min

Cook Time: 20-25 min

Serves: 4

Tools used: mallet, tongs, skillet, cookie sheet, wax paper or foil, mixing bowl

1- 1 1/2 lbs. fingerling or red potatoes

1 small red bell pepper, seeded and cut into chunks
1 Italian mild green pepper, cubanelle or anaheim, seeded and cut into chunks
1 small yellow onion, cut into chunks
4 large cloves of garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan (not grated)
1 cup either Panko crumbs or bread crumbs
4 boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
10-15 leaves fresh basil, pile leaves, roll then thinly slice

• Preheat oven to 500 degrees F.
• Grab a large bowl to combine the following. Cut potatoes into halves or quarters, depending on size and type of potato - should be no larger than 2 inches to speed cooking process. If using small red potatos, halve or quarter them. Add chunks of peppers and onions (should be around same size as potatoes), 4 cloves of whole garlic (cracked to release flavor), 1 teaspoon crushed red pepper flakes. Coat mixture with extra-virgin olive oil, just enought to coat vegetables in a thin layer, 2-3 tablespoons. Season liberally with salt and pepper. Cover a large cookie sheet with foil. Place vegetable mixture on cookie sheet and spread out so that there is only 1 layer. Place potatoes in oven and roast 15 minutes until potatoes are fork tender and peppers/onions are crisp at edges. Toss mixture with tongs, turning the potatoes and cook another 5-7 minutes watching to make sure the peppers don't burn. When potatoes are tender enough to eat, they are ready. 
• While potatoes cook, prepare chicken. Roll out a piece of waxed paper or foil near stove top. Heat large non stick skillet over medium high heat - your pan should be hot when the chicken is added. Pound chicken breasts with mallet to at least 1/2 inch thickness, not too thin, just enough for even cooking. Set chicken aside. Pile the shredded cheese and panko/bread crumbs on waxed paper or foil, mixing the two. Season chicken breasts with black pepper, but no salt; the cheese adds enough salt to the taste of the dish. Press the breasts firmly into the cheese/crumb mixture and coat both sides as much as possible. Add 1 tablespoon olive oil to skillet, 1 turn of pan. Set breasts into skillet and cook about 7 minutes on each side, until cheese forms even, golden casing around the chicken.
• While the chicken cooks, combine chopped tomatoes and basil in a small bowl. Season with a little salt and pepper.
• Drain off excess oil from chicken if needed as you remove from skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Tip: If you are only making 2 chicken breasts this recipe doesn't necessarily need to be halved. You can use your discretion on how much potatoes, onions and peppers you cut up to roast. I typically just eye the cheese and panko/bread crumbs. I do, however, use only 2 tomoatoes and 5-10 leaves of basil for 2 chicken breasts.

Introducing...

The blog some of you have been anticipating and others will hopefully enjoy. This blog is a result of one of the most asked questions of all time: "What's for dinner?" As you are all aware, it is surprisingly difficult to create a menu for your household week after week while trying to incorporate new recipes into your repertoire. This blog will serve as a place where we can share recipes that have been a success = husband/kiddos have enjoyed. To become an author on the blog and have the ability to post, you will need to see the information in the initial email I sent inviting you to become an author. If you did not receive it, please let me know.

I am looking forward to seeing all of your family favorite recipes so that we share what works and what doesn't. Also, this doesn't have to be just dinner recipes. It can be anything that is made for consumption...main courses, side dishes, desserts, beverages, sack lunches, game day snacks, appetizers, baby food, meals kids can help mom with in the kitchen...be creative! Please share anything that makes your life easier as well, such as a special kitchen gadget or a secret technique used.

Thanks in advance everyone and I hope you find use for this blog! First recipe post coming soon!