Chicken and Zucchini

This is another Whole30 favorite. It's super simple, but super delicious. 

Chicken and Zucchini

3-4 tbs olive oil

1 lb chicken (breasts, thighs, or tenders) cut into bite sized pieces

1/2 onion, sliced

2 medium zucchini, cut into circles or half-moons

salt

pepper

cayenne pepper (optional)

Heat 2 tbs olive oil in a large skillet over medium heat. Add onion, salt and pepper. When onion starts to soften, but not brown, add chicken. Sprinkle with salt and pepper. Cook, stirring occasionally, until chicken just starts to brown. Add zucchini, more oil, if neccessary, and season with salt, pepper, and cayenne, if using. Cook until chicken and zucchini are nicely browned and chicken is cooked through, about 5 minutes. 

Whole30- Day 9

Game-changer: unlike russets, sweet potatoes don't oxidize right away, so you can grate them beforehand and make your hash browns later. Love.

Breakfast: Scrambled eggs, sweet potato hash brown (made in the skillet because my waffle iron is in need of repair after so much use), iced coffee.

The kids and I went shopping with Grannie and she bought them Happy Meals on the way home. After I dropped her off, I made myself a chicken and sweet potato hash. It was a delicious way to use up a bunch of stuff in the fridge. I even tossed in some prepped cauliflower and didn't even know it was there.

For dinner, we headed to a friend's' house for a cookout. Lots of people, lots of food, but plenty of options for me. I had a burger topped with guacamole wrapped in lettuce. It was awesome! Baby carrots and watermelon kept me from even desiring a s'more. (Lie. That's a lie. I wanted six.)

Of course, it's somewhat easy to stay motivated when multiple people there read my blog and were asking questions (and watching!).

Chicken and Sweet Potato Hash

cooked chicken (I was out of leftovers, but I had chicken cutlets that I cut into bite-sized pieces, seasoned with salt and pepper, and cooked through in olive oil. I removed it from the pan before I moved on to the veggies.)
1/2 small onion, chopped
1/4 red bell pepper, chopped
1 sweet potato, grated
kale or spinach

In a large non-stick skillet heat 2 tbs olive oil over medium heat. Cook chicken through and remove from pan, or, if using cooked chicken, start with veggies. Add onion and pepper, season with salt and pepper, and cook until softened, about 3 minutes. Add sweet potato and another tbs of olive oil if necessary, season with salt and pepper, and cook until softened and lightly browned, about 5 minutes. Add kale or spinach and cook slightly, about 2-3 minutes. Add chicken back into pan to warm through. Check for seasoning.

Whole30- Day 7

I have knocked it out of the park today. My food has been so good. So no more talking, here's what I've eaten.

Breakfast- fried eggs (a la yesterday's) and a sweet potato hash brown. A match made in heaven.

After breakfast, while the kids played Wii, I prepped the stir-fry ingredients for dinner. It will be such a relief to be able to just throw everything in the skillet when the time comes. I'm learning that preparation is key with Whole30. If I get hungry, I want to grab something immediately. 

Lunch- I knew it would be a salad. I bought a lot of lettuce and have yet to use it. But I'm really not a salad fan. When I saw my avocados threatening to over-ripen on the counter, I remembered this salad with avocado dressing. Perfect! But with no cheese and no chips, would it be anything more than chicken on lettuce? No. That's boring. So I didn't go tex-mex with this salad. I went classic chicken salad. I added some halved grapes and a handful of chopped almonds. Delicious!!

Dinner- Chicken stir-fry with lots of veggies and cauliflower "rice." I'm not going to lie- I was scared of this. When I prepped it this morning, my son kept complaining about how smelly his sister was. He was begging me to change her diaper. I assured him that it wasn't her, it was mommy's dinner. That didn't bode well.

Let me say this- cauliflower rice is not rice. However, in the context of a stir-fry, it's not bad. The texture was more like couscous, and it didn't taste overwhelmingly like cauliflower. I ate every last bite. I sauteed mine with onion and red pepper, then stir-fried chicken thighs, onion, carrot, garlic, ginger, and snap peas in another pan. I made a sauce with clementine zest and juice, salt, pepper, cayenne pepper, and a bit of water. I expected both my husband and I to miss the soy sauce, but neither of us did. 

I didn't actually cook all of the cauliflower, and have more "rice" to use later in the week. A couple of friends mentioned cauliflower garlic "mashed potatoes," so I might try that another night. 

Chicken Salad for the Mayo-Hater (like me)

lettuce
cooked chicken
halved grapes
sliced celery
chopped green onions
chopped roasted almonds
salt and pepper

Avocado Dressing

1 large avocado
juice of 1 small lemon
2 tbs olive oil
salt and pepper
water

In a blender, puree avocado with lemon juice, olive oil and enough water to make a creamy consistency. Season to taste with salt and pepper (and cayenne, if desired) and blend well.

Combine all ingredients (adjust the amounts accordingly, you might not need all the dressing.)  and toss. Season to taste with salt and pepper.

Mondays With Mom- The Weekly Shake and Bake

My Mom always had to work, but she always took a job that would allow her to be home when my sister and I got out of school. For a few years, she even worked in the cafeteria of my elementary school. I was never embarrassed to see her there, in her hairnet. She was hilarious and all my friends loved her. It wasn't until a sociology class in college, while researching my family's educational history, that I learned that my mom had two master's degrees and was pretty wicked smaht. She had been an educator most of her life, so slopping mashed potatoes on an endless line of plastic trays was a truly sacrificial move on her part.

Throughout my childhood, in the mornings, mom would grab some kind of meat out of the deep freezer and set in the sink to thaw throughout the day. Not in a sink filled with cold water, just the sink. When I commented on this when I became an adult who cooked and who knew that this really wasn't a safe way to thaw out meat, she responded, "Nothing bad ever happened, right?"
I don't remember a lot of boneless, skinless chicken breasts, which are a staple in my house today. I remember a lot of pork chops. I'm sure they were a cheaper option. If there were pork chops in the sink, you could count on one thing for supper- Shake and Bake. I loved Shake and Bake nights, because of course, I helped!

These days, I still rely heavily on a weekly dose of "shake and bake" chicken. 25 minutes in the oven, a side of brown rice and some veggies? Done. And everyone loves it. Growing up, the cast of characters would have included a bag of Lipton Rice and a salad. There was always salad on the table. 

Crispy Rosemary Chicken is my go-to version of mom's weekly favorite. It requires little more effort than the boxed variety and it tastes infinitely better. This meal has completely taken the place of Parmesan Chicken as my family's favorite meal.  

I think mom would have loved it. I'm willing to bet your family will, as well. 

Carino's Chicken Milano

If you knew the whole story of our first date, you'd be as amazed as I am that my husband and I are actually married.  For now, suffice it to say I was an immature 20 year old who had literally never been on a date.  We went to Carino's Italian and my future husband ordered the same thing he always gets (a habit he has most places we go)- Chicken Milano with Fettuccine Alfredo on the side.  I can't remember the last time we ate at Carino's, so when I asked him yesterday if he wanted Parmesan Chicken for dinner (for the 1,000th time) or Chicken Milano, he excitedly answered the latter.  Here's my riff on one of his favorites.  

Carino's Chicken Milano

serves 4, but easily adjusted

4 boneless, skinless chicken breasts

4 thin slices ham

1/2 cup shredded cheese- provolone or mozzarella

12 leaves fresh basil

2 tbs olive oil

salt and pepper 

Prepare your chicken by making "pockets" for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact.  If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn't ooze out.  Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves.  Fill each chicken breast and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more.  When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness.  Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken. 

Serve with Fettuccine Alfredo and thank the Lord on my behalf that my husband still wanted to marry me after that horrendous first date. 

Crispy Rosemary Chicken

These simple baked chicken thighs are becoming a staple in our house and are almost always met with the same reaction from the husband, "Is that Shake and Bake?"  While I grew up on a steady diet of Shake and Bake and turned out just fine, I assure you that these little beauties have substantially better flavor and require no more effort than their boxed counterpart.  Try them out and let me know what you think!  And Katherine, I've included the freezer-friendly instructions for you!  

Crispy Rosemary Chicken

6-8 boneless, skinless chicken thighs
1/2 cup olive oil
juice of 1 large lemon (or 3 tbs red wine vinegar)
2 sprigs fresh rosemary, leaves chopped
1- 1 1/2 cups panko bread crumbs
salt and pepper

In a large baking pan or a ziploc bag, combine olive oil, lemon juice, rosemary, 1/2 tsp salt, and 1/4 tsp pepper.  Stir together and mix well.  Add chicken thighs and let marinate 30 minutes at room temperature, or up to 2 hours in the fridge.  Preheat oven to 375.  Pour the breadcrumbs onto a plate and season with salt and pepper.  Remove the chicken from the marinade and coat both sides in the breadcrumbs.  **At this point, you can move the chicken to a cooling rack set over a baking sheet and move the whole thing to the freezer.  Allow the chicken to freeze completely on the rack, about 3-4 hours.  After that time, remove the chicken and place in a clean ziploc bag and stash in the freezer for dinner another night!**
Place chicken on a foil-lined baking sheet.   Drizzle with olive oil.  Bake for 25-30 minutes, until cooked through and gorgeously brown and crunchy.
**If baking from frozen, simply up the cooking time by about 10-15 minutes!**

Creamy Chicken with Biscuits

In an effort to keep the house cooler than 81 degrees, I've been trying to use the oven a bit less these days.  So when I rediscovered this crock-pot recipe, I jumped at the chance to make it (though I admit, it does require the oven for the biscuits).  While my picky boys will not eat chicken pot pie, they both gobbled up their chicken and biscuits.  As did I, friends.  As did I.  

Creamy Chicken with Biscuits

adapted from Real Simple Magazine, March 2011

4 carrots, cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds  boneless, skinless chicken thighs (about 8) I used 4 boneless, skinless chicken breasts
kosher salt and black pepper
1 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk

Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. (I do this all by hand.  I don't have a food processor.)
Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
When it was time to serve, I thought the sauce was too thin and soup-like, so I took a good portion of it, put it in a saucepan, boiled it down and reduced it significantly.  Then I added it back to the chicken and vegetables.  
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Homemade Chicken Stock

One of my favorite cooking tips ever came from Tyler Florence, who said that most chefs save up the onion peels, onion ends, carrot tips, etc., stash them in a bag in their freezer, and use them to make chicken stock.

I have a bag of veggie scraps in my freezer, and a bag of chicken bones. Once they start taking over my freezer, I dump them in my gigantic "pasta" pot with a built-in strainer. That pot is the other chicken stock game-changer. I bought it not long after we were married, because everyone on Food Network had one, but I hate cooking pasta in it. It's perfect for this.

So I have veggie scraps (they don't have to be scraps, obviously. You could just add a carrot or two, a couple of stalks of celery, an onion) and chicken bones (usually from about 3 roasted chickens). I add a bit of salt (probably 2 tablespoons or so, but it all depends on how big your pot is/how much stock you're making) and about 10 peppercorns (whole ones). I cover the whole thing with water, then slowly bring the temperature up. I used to just let it boil away for a few hours, but I've since learned that it should be just barely simmering.

*Alternatively, I've also made stock in the crock-pot before. Same method (cook on low), just cooked even longer.*

Just let it do that for a few hours, cool, strain, and stash in your freezer in ziploc bags or tupperware. Let it thaw overnight in the fridge. It's so great to have on hand at all times.

And do try to keep your children out of the scraps.

Savory Chicken Pocket Pies

I realize that summer is nigh upon us and chicken pot pie is only a cold-weather lover's distant dream. However, these tasty "pocket pies" are hearty, delicious, freezer-friendly meals that make a great lunch anytime. Crank down the thermostat if need be. These are well worth it. There are a few steps involved, but again, these are so deliciously worth the effort.

Savory Chicken Pocket Pies

adapted from Mad Hungry

1 heaping cup of cooked, shredded chicken (I roast whole chicken breasts at 375 for about 35 minutes)

2 tablespoons unsalted butter

1/2 cup chopped onion

1/3 cup chopped celery (1 large stalk)

1/3 cup chopped carrot (1 carrot)

1/2 teaspoon coarse salt

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/4 cup grated Parmesan cheese

*Cream Cheese Pastry Dough (recipe is below)

1 large egg, for egg wash

*8 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1/4 cup heavy cream- (I almost always add a bit extra, because the dough usually looks dry to me.)

1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough

1/2 teaspoon coarse salt

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.

Preheat the oven to 375 degrees. Butter or line a baking sheet. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Baked Crispy Chicken Nuggets

Maybe, just maybe this will be my last chicken nugget recipe. First there were the buttermilk whole wheat nuggets. Then the lemony chicken nuggets. Now I give you my latest and greatest recipe yet. These are tasty, crispy, and require less baby-sitting than the other two. They're kind of a mash up of my other two recipes and they are my picky-eaters' favorite.

To keep the panko from falling onto the baking sheet and burning during the cook time, I dredge them on the wire rack set over the sink. Brilliant? Sometimes I am.

Also, although they say to never reuse your dredging materials, I almost always have some leftover, and I do save them. *Gasp!* I just label them, stick them in the freezer and ONLY use them for the same application next time.

Baked Crispy Chicken Nuggets

2-3 boneless, skinless chicken breasts, cut into bite sized nuggets

salt and pepper

1 cup buttermilk

1 cup panko breadcrumbs

about 1/4 tsp garlic powder

2-4 tbs olive oil

Preheat oven to 400.
Season nugget pieces with salt and pepper. Place in a large bowl and cover with buttermilk. You can do this a couple of hours ahead of time, if needed. On a plate, season the breadcrumbs with salt and pepper and garlic powder. Drain the buttermilk from chicken and coat with the breadcrumbs. Place breaded nuggets on a wire rack set over the sink (if possible). Drizzle with olive oil. Place wire rack onto a baking sheet. Bake nuggets 18-20 minutes, until cooked through and golden brown and crunchy.

Vinegar Glossed Chicken

New recipe #1 was a smashing success. My pickiest of eaters had NOTHING but good things to say. He cleaned his plate (including the carrots!!!!) and thanked me for the delicious chicken. Both he and the husband said to add this one to our regular line-up. N's exact words were, "Mom, will you make this chicken every single day?"

Success might not be a strong enough word...

The recipe is from Mad Hungry, a cookbook I bought for myself with some Christmas money a couple of years ago. The author works for Martha Stewart and has a show of her own now. She's the mom of 3 boys and knows her stuff. I read and reread her book often.

Vinegar Glossed Chicken

adapted from Mad Hungry- by Lucinda Scala-Quinn

(I made some changes to use what I had on-hand, which is almost always boneless skinless chicken breasts, not chicken on the bone...)

1 cup best-quality red-wine vinegar (I used about 1/3 cup)

2 to 3 garlic cloves, minced (about 2 tablespoons) (I used 1 big clove)

3 sprigs of fresh rosemary (about 1 tablespoon minced) (I used 1)

5 1/2 pounds bone-in chicken pieces (each part should be cut in half) (I used 3 boneless skinless breasts)

Coarse salt and freshly ground black pepper

Extra-virgin olive oil

3/4 cup chicken broth, plus more as needed (I used about 1/2 cup, but added more to the pan because I over-reduced the sauce)

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.

Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken.

Place all the browned chicken back in the skillet.

Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes.

Serve immediately or refrigerate, and reheat with some extra broth.

Greek Salad with Pita Chips and Lemony Chicken Nuggets

This meal was so refreshing and delicious and exactly what I wanted it to be. The husband and I were all but fighting over who got to polish off the rest of the salad. I can honestly say that's never happened before. The chicken nuggets were just another version of my new go-to way of making them. Panko. Everyone loves the Panko.

Greek Salad with Pita Chips

adapted from Real Simple Magazine - I left out a bunch of stuff that I knew my husband wouldn't eat

2 pitas, split horizontally

4 tbs olive oil

2 tbs red wine vinegar

1/4 tsp dried oregano

1/2 head romaine lettuce, torn or chopped

1 cup fresh spinach, torn

1-2 roma tomatoes, seeded and diced

1/2 cucumber, peeled and thinly sliced

4 oz feta cheese, crumbled

Preheat oven to 350. Place the pita cut-side up on a baking sheet. Brush with 1 tbs olive oil, sprinkle with salt, and bake until golden and crisp, 5-7 minutes. Let cool, then break into pieces.

In a large bowl, whisk together the vinegar, oregano, the remaining 3 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add the lettuce, spinach, tomato, and cucumber and toss. Top with feta and pita chips.

Lemony Chicken Nuggets

2-3 boneless, skinless chicken breasts, cut into bite sized nuggets

salt and pepper

zest and juice of 1 large lemon

1/2 cup greek yogurt

1 cup panko breadcrumbs

2-4 tbs olive oil

In a large bowl, or on a plate, combine greek yogurt with the juice of 1 large lemon. Season with salt and pepper. If the mixture seems too thick, add water 1 tbs at a time. Coat the chicken in the yogurt mixture. On a separate plate, combine breadcrumbs with the zest of the lemon. Season with salt and pepper. Toss the coated chicken with the breadcrumbs. Heat 2 tbs olive oil in a large skillet over medium heat. Cook chicken in batches, adding more oil if necessary, until nuggets are golden brown and cooked through, about 6-8 minutes.

Chicken, Edamame, and Noodle Stir-fry

I knew this recipe would be a stretch for all of us, especially the boys. But we're such a stir-fry happy family these days, I thought I'd take the risk. S ate nothing but noodles, N ate only chicken, the husband left behind large piles of edamame and cabbage. I ate it all and enjoyed it, but that's not really the goal, now is it? Maybe it will go over a bit better in your home?

Chicken, Edamame, and Noodle Stir-Fry

from Martha Stewart

Coarse salt and ground pepper

8 ounces linguine, broken in half

2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 small red onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1/2 napa cabbage (about 1 pound), thinly shredded

2 cups frozen shelled edamame

2 tablespoons rice vinegar

2 tablespoons soy sauce

In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain and set aside.While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet). Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes. Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Parmesan Chicken

This little beauty definitely falls into the category of "all the boys eat this without grumbling or complaining." I love it because it's easy, delicious, and I always have the ingredients on hand. It also seems fancier and more complicated than it is, so you can definitely make it for company. I usually serve it with a salad and/or green beans and some sort of starch- usually buttered pasta or mashed potatoes.

Parmesan Chicken

adapted from Barefoot Contessa Family Style

(I usually only use 2 large chicken breasts, pounded thinly, and it feeds all 4 of us with no leftovers- I find that dredged chicken doesn't reheat very well the next day. But it's super simple to adjust the amounts for however many you're feeding.)

4 large boneless, skinless chicken breasts, pounded to an even thickness

about 1 cup flour (I use whole wheat flour mixed with about 1 tbs ground flax seed)

salt and pepper

2 eggs, mixed with about 1 tbs water

about 1 cup dry seasoned bread crumbs (I only buy plain breadcrumbs, so I add some dried basil, oregano, and tarragon)

about 1/2 cup grated Parmesan cheese

butter

olive oil

the dredging station

Pound chicken breasts to an even thickness, about 1/4 inch. I do this by placing the chicken in a Ziploc bag and beating it with a rolling pin. On a large plate, combine flour, salt and pepper. On a second plate, combine eggs with water. On a third plate, combine bread crumbs with Parmesan cheese. Coat chicken first in flour (patting off excess), then in egg, then in bread crumbs, pressing lightly.

In a large pan over medium heat, combine 1 tbs olive oil and 1 tbs butter. Cook chicken breasts 2 at a time (or more, just don't crowd the pan) for about 3-4 minutes per side; until golden brown and cooked through. Repeat with more butter and oil and remaining chicken.

If I'm making this in batches, I place the chicken on a cooling rack to keep the underside from getting soggy.

Chicken Schnitzel with Bacon and White Wine

I've made this quick dish once before, but don't remember it being quite the hit that it was last night. Picky eater #1 DEVOURED his serving and was overjoyed at the sight (and smell) of bacon for dinner. I tweaked the recipe quite a bit and was really pleased with the results.

Chicken Schnitzel with Bacon and White Wine

adapted from Nigella Express

1 tsp olive oil

4 strips bacon

4 boneless, skinless chicken breasts, pounded into even 1/4 inch thickness

1 tbs dijon mustard

1/4 cup white wine (or chicken broth)

Heat oil in large skillet over medium low heat. Add bacon and cook until crisp. Remove from pan to paper-towel lined plate. Pour off all but 1 tbs of bacon grease. Add more olive oil if necessary. Season chicken with salt, pepper, and garlic powder. Cook chicken in 2 batches about 2-3 minutes per side, until golden brown on both sides and cooked through. Remove to plate and cover with foil. Add mustard and wine (or broth) to ban, whisking quickly to remove the bits and color from the bottom of the pan. Pour over chicken, top with bacon. Enjoy.

Chicken with Poblano Cream Sauce

Note to self: Always check your food blog for changes you made to a recipe before attempting said recipe again.

So last night I made Corn and Salsa Tortilla Soup once again as well as Chicken with Poblano Cream Sauce (for the first time). I hadn't planned on making both in the same night, but figured if I was firing up the broiler for peppers for 1 meal, I may as well broil all the peppers. I remembered the soup being a success the first time, but I did not remember all the changes I made to the recipe. Sadly, not one person at the table enjoyed or finished the soup. I had originally reduced the number of peppers from 3 to 1, worried that we wouldn't like the flavor. I was right to do so.

Thankfully, I did make the chicken the same night, otherwise we would have been feasting on pizza from the freezer once more. While the pepper flavor overwhelmed the soup, it was perfect in this sauce. I pulled out some flour tortillas and the husband and I thoroughly enjoyed some impromptu chicken enchiladas with poblano cream sauce. In fact, I'll probably make these again and call it a happy accident.

The boys, unfortunately, ate yogurt and popcorn.

At least dinner wasn't a total bust.

Chicken with Poblano Cream Sauce

Adapted from Great Food Fast

1 poblano chile

2 tbs canola oil

1/2 small onion, minced

1 garlic clove, minced

1/3 cup heavy cream

salt and pepper

4 boneless, skinless chicken breast halves

Roast the chile over a gas burner or under the broiler, until charred all over. Place in a bowl and cover with plastic wrap; let steam for 5 minutes. Rub off the skin; remove seeds and ribs. Chop coarsely.

Heat 1 tbs of the canola oil in small saucepan over medium heat; add the onion and garlic and cook until soft, about 5-7 minutes. Add the chile and cream.

Puree in a blender; add water if too thick. Season with salt and pepper.

Season chicken with salt and pepper. Heat the remaining tbs oil in a large skillet over med-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Slice and serve with sauce.

Fiesta Chicken and Rice

I go through stages where I become obsessed with a certain chef, cooking show, etc. and check out every single book my library has. A few years ago, living without cable, that obsession became America's Test Kitchen. So I checked out 8 or 9 enormous volumes and my eyes popped out of my head at their detailed recipes. Then I discovered their magazines, and enjoyed a bit more the more approachable Cook's Country Magazine. It's where I snagged this one-pot-wonder that we all enjoyed. Perhaps you will, as well.

Fiesta Chicken and Rice

from Cook's Country Magazine

1 1/2 lbs chicken breasts

1/4 cup vegetable oil

1 cup long grain white rice

1 chopped onion

4 minced garlic cloves

1 tsp dried oregano

1 tsp chili powder

1 (14.5 oz) can diced tomatoes, drained

1 1/4 cups chicken broth

1 cup shredded Mexican cheese

4 scallions, sliced thinly

Season chicken with salt and pepper. Heat oil in large, heavy skillet over medium-high. Cook until golden on one sides, about 4 minutes; transfer to plate. Add rice, onion, and 1/2 tsp salt. Cook, stirring frequently, until rice is sizzling and toasted and onion is soft, about 3 minutes. Stir in garlic and spices and cook about 15 seconds. Add tomatoes and broth and bring to a boil. Replace chicken, browned side up. Cover, reduce heat to low and cook 12 minutes. Removed cooked chicken, stir rice, replace lid and cook about 12 minutes more. Slice chicken and serve over rice. Top with cheese and scallions.

Basil, Chili, and Garlic Chicken/Pork

Until tonight, I hadn't made this dish in a few years, when N was a baby. I had forgotten just how delicious and easy it is.

The recipe calls for chicken breasts diced and browned. The first time I made it, I didn't have any on hand and used ground pork instead. We loved it, and actually prefer it to the chicken. This dish is a great combination of sweet and spicy, and can easily be adjusted to cater to picky tastes. I usually sneak in some chopped fresh spinach, since it resembles the basil and doesn't change much in the way of flavor. I would have done that tonight if my spinach hadn't looked as sad and neglected as it did.

Basil, Chili and Garlic Chicken/Pork
From Every Day with Rachael Ray, February 2007

2 tablespoons fish sauce (I omit this)
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons crushed red pepper
1/2 pound thin Asian rice noodles or vermicelli pasta (I always serve this over brown rice)
3 tablespoons vegetable oil
1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
8 cloves garlic, finely chopped (about 3 tablespoons)
12 oz. ground pork OR 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 cup torn fresh basil leaves

1. In a small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar; set aside.

2. In a large pot of boiling, salted water, cook the rice noodles until al dente. Drain and set aside.

3. While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture to a bowl and set aside.

4. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes. (Alternatively, cook ground pork until fully cooked and no longer pink.) Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted.

Serve the chicken over the noodles (or the pork over the rice).

Chicken Cutlets with Herb Sauce

When I'm stuck in a Parmesan Chicken rut because it seems like the only meal my kids will eat without complaint, I'm thankful for delicious meals such as this one.  It's simple and quick to make and tastes like it requires more effort than it actually does. My favorite kind of meal.

Chicken Cutlets with Herb Sauce

from Real Simple Magazine

1 tbs olive oil

1-1/2 lbs yukon or red potatoes cut into 1/2 in. pieces

1-1/2 tsp salt

1 or 1-1/2 lbs chicken cutlets

1/4 tsp pepper

1/4 cup dry white wine (or chicken broth)

2 tbs unsalted butter

2 tbs chopped fresh herbs (rosemary, sage, and parsley are particularly delicious!)

Heat oven to 425. Heat oil in large skillet over med-high heat. Cook potatoes until golden, about 15 minutes. Transfer to baking dish and season with 1 tsp salt. Bake 10 minutes. Season chicken with salt and pepper. Return skillet to med-high heat. Cook chicken until browned and done- 3 or 4 minutes per side. Transfer to platter. Add wine or broth to skillet, reduce heat and simmer 2 minutes, deglazing the drippings. Add 1 tbs butter and stir or whisk until completely combined. Repeat with remaining butter. Add herbs and remaining salt and pepper and whisk to combine. Add potatoes to chicken platter and spoon sauce over top.

Chicken Taco Salad with Avocado Dressing

Talk about a perfect summertime meal. I ate this for lunch and dinner two days in a row! The dressing is so simple and delicious and could certainly be used as an extremely smooth guacamole. The flavors of this simple salad really work well together. Try this one soon!

Chicken Taco Salad with Avocado Dressing

for the salad:

2 boneless, skinless chicken breasts

3 tbs olive oil

taco seasoning- to your taste (for me, this is chili powder, cumin, onion powder, garlic powder, dried oregano, salt and pepper)

romaine lettuce

shredded cheddar cheese

tortilla chips, lightly crushed

for the dressing:

1 large avocado

juice of 1 small lemon

2 tbs olive oil

salt and pepper

water

Marinate chicken breasts in the olive oil and taco seasoning for at least one hour in the refrigerator. To cook, preheat oven to 350 and heat a large oven-proof skillet over medium heat. When skillet is hot, brown chicken on both sides for about 2 minutes per side. Do not cook through; just brown both sides. Transfer chicken and pan to oven and cook for about 10 minutes, until cooked through. Remove from oven and let rest on a plate while you prepare the salad dressing.

In a blender, puree avocado with lemon juice, olive oil and enough water to make a creamy consistency. Season to taste with salt and pepper (and cayenne, if desired) and blend well.

Slice chicken breasts into strips. Top romaine lettuce with chicken, shredded cheese, and avocado dressing. Add crushed tortilla chips, if desired.