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New Recipe "Keepers"

I love to experiment with new meals for my family at dinner, and it is always great to try and new recipe and realize that it is a "keeper." You know, one that tastes good to you and is not too difficult or expensive to make? And, sometimes more importantly, one that your family insists that you make again because it tastes so good to them?

Lately I have come across a few more that I loved so much that I have to share here. Here they go!

Chipotle Chicken Tacos
From The Homesick Texan

Photo Source: The Homesick Texan

Ingredients for the chicken:
1 whole chicken, cut into quarters
4 cloves garlic, peeled and whole
1 medium yellow onion, peeled and cut into quarters
1 stalk of celery, cut in half
1 leafy stem of cilantro
1 bay leaf
1 teaspoon of peppercorns
1 tablespoon of salt

Ingredients for the chipotle salsa:
1/2 cup chicken broth
1 1/2 cups crushed canned tomatoes
2 canned chipotle chiles en adobo
1/4 medium yellow onion
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon ground cumin
Pinch of ground allspice
1/4 cup cilantro
1 tablespoon lime juice
2 tablespoons canola oil
Salt and black pepper to taste
Tortillas, lime wedges and salsa for serving

Place the chicken in a large pot along with the garlic, onion, celery, cilantro, bay leaf, pepper and salt. Cover with water (about a gallon), bring the pot to a boil and then simmer 1 hour. Remove the chicken from the pot and when cool enough to handle, remove the skin and shred either with your hands or two forks.

Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches).

Place 1/2 cup of the chicken broth into a blender, reserving the rest for another use. Add to the blender the tomatoes, chipotle chiles, onion, garlic, oregano, cumin, allspice, cilantro and lime juice. Blend until smooth. In a medium-sized pot, heat up the oil on medium low heat. Pour the chipotle salsa into the pot and cook while occasionally stirring for 15 minutes. It should be a bit darker in color and a bit thicker. Add salt and black pepper to taste and adjust seasonings. With the heat still on, add the shredded chicken to the pot and stir until the chicken is well coated and has been re-heated, about 5-10 minutes.

Serve shredded chipotle chicken with warmed-up corn or flour tortillas, limes and any of your other favorite taco toppings and your favorite salsa. I like to use this tomatillo salsa verde.

Yield: 4 servings

Thai-Style Coconut Chicken
From Betty Crocker.

This was so amazing, I actually felt like I was eating real Thai food... and I LOVE Thai food, and have also been to Thailand remember.

Photo Source:

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

1.In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
2.Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
3.Spoon into shallow serving bowls; top with basil. Serve with rice.

Nutrition Information:
1 Serving (1 Serving)Calories 430(Calories from Fat 230),Total Fat 26g(Saturated Fat 17g,Trans Fat 0g),Cholesterol 85mg;Sodium 650mg;Total Carbohydrate 14g(Dietary Fiber 4g,Sugars 8g),Protein 35g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;5 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Anniversary Chicken
From All Recipes.

A surprising combo of ingredients that actually work really well together.

Photo Source:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3.Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4.Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutritional Information:
Amount Per Serving Calories: 529 Total Fat: 26.4g Cholesterol: 167mg

Garlic Shrimp Linguine
Adapted from All Recipes

Photo Source:

1 pound uncooked linguine
4 tablespoons butter
1/2 cup white wine
2 teaspoons grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
Basil and Thyme to taste
1 pound medium shrimp, peeled and deveined

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3.Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
4.Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Cheesy Chicken Simmer
From Kraft Recipes

Photo Source: Kraft Recipes

2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
3 cups hot cooked instant white rice

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min.

ADD broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF).

SERVE over rice.

Healthy Variation:
Trim 5 grams of fat and 40 calories per serving by preparing with VELVEETA 2% Milk Pasteurized Prepared Cheese Product, 98% fat-free reduced-sodium condensed cream of chicken soup and and 2-2/3 cups instant brown rice.

Dill Garlic Onion Bread (for Automatic Bread Maker)
From I love my Welbilt automatic bread maker machine for the basic recipes (white bread, cinnamon raisin bread, and onion bread), but was really happy to find this recipe for a bread that not only smells amazing while its baking, but is a treat all on its own when done.

1 1/3 c. cold tap water
1 3/4 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. dill weed
2 T. dried milk
2 T. vegetable oil
4 c. bread flour
1 packet active dry yeast

Place in order given into bread machine pan.

Run machine on light crust and basic bread time.

When done, remove bread pan from machine and allow to rest 10 minutes before turning out bread.

Easy Gyro Pizza
From Betty Crocker.

Just trust me on this one. So.dang.good.

Photo Source:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/2 lb lean (at least 90%) ground turkey
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese (6 oz)
3/4 cup coarsely chopped cucumber
1 medium tomato, coarsely chopped
4 thin slices red onion
1/2 cup crumbled feta cheese

1.Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. Press pizza dough in bottom and slightly up sides of pan to form crust. Bake about 7 minutes or until crust just begins to turn brown on edges.
2.Meanwhile, in 6-inch skillet, cook turkey and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in oregano and salt.
3.Spread sour cream over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Evenly top cheese with cooked turkey. Sprinkle with cucumber and tomato. Separate red onion into rings; arrange over tomato. Sprinkle with remaining 1/2 cup mozzarella cheese and the feta cheese.
4.Bake 13 to 14 minutes or until edges of crust are golden brown and cheese is melted.

Pesto Parmesan Chicken
From Betty Crocker

Photo Source:

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons basil pesto
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely shredded Parmesan or Asiago cheese
Fresh basil leaves, if desired

1.Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2.In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
3.Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

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