Sweet-n-Spicy Pasta Salad

Sweet-n-Spicy Pasta Salad

 

Hi everybody :)

Before we get to this recipe, I like to tell you how I came up with it. This salad was inspired by a Chicken Fajita dish at my local Winn Dixie. It contained grilled chicken strips, sweet bell peppers, red onions, zucchini slices, and this sweet and spicy red sauce that blends it all together. It cost about $5.30 per pound. I would buy this mixture, not to make fajitas but to add to pasta to make a delicious salad because I love the combinations so much. Now, I put my taste buds to work to reproduce that great favor and can make it at home for less :) This is one of my favorites pasta dishes, mildly sweet with a little heat :)  Here's what I did...  
 
 Sweet-n-Spicy Pasta Salad
1 (16 oz.) box Penne Pasta, cooked as directed & cooled
1 (24 oz.) bag John Soules Food Chicken Fajitas Strips , thawed
1 cup sweet bell pepper, thinly sliced (I used mini sweet peppers)
1 (16 oz.) bottle Wish Bone Light Sweet & Spicy French (I used 3/4 of the bottle)
1 tablespoon garlic, minced
2 tablespoons olive oil
1 tablespoon Frank's Red Hot or Sriracha Sauce
1/2 teaspoon Salad Supreme Seasoning
1 tablespoon red wine vinegar, optional 
2 tablespoon onion, finely chopped  
2 medium tomatoes, diced
2 small zucchini, sliced, blanched, &  dried
Salt & Pepper, to taste; if desired

In a large bowl mix pasta, chicken strips, and peppers together. 

In medium bowl mix together dressing,  garlic, oil, sauce, seasoning, vinegar, and onion. Pour over pasta mixture, cover and refrigerate for at least 2 hours. (Best if refrigerated overnight.) 
Remove from refrigerator, add tomatoes and zucchini slices.  

Refrigerate for 30 minutes to 1 hour, served. Season with salt and pepper, if desired.

ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living 
The Country Cook:: Weekend Potluck
Tried and  True Recipe Party 3

 

Roasted Chicken w/ Caramelized Onions Soup

Roasted Chicken w/ Caramelized Onions Soup

Hi everybody :)
I was hoping with the arrival of March the weather would be a little bit warmer, but to no avail, it seem to be colder then ever. What's for dinner when it too cold outside and you want something quick and easy to warm your inside? Soup! This brings me to today post, Roasted Chicken with Caramelized Onions Soup, made with Swanson® Chicken Broth (so it would seem as if you work hard preparing it all day; sshhh your secret is safe with me) and roasted chicken that can be purchased at your local deli or homemade :) Let's get it started...

Roasted Chicken with Caramelized Onions Soup
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
Pinch salt
2 medium carrots, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup) (omitted, used 1/4 tsp. celery seeds)
3/4 cup uncooked Campanella pasta (I used penne pasta)
1 tablespoon butter
2 cups roasted chicken cut into strips (I used deli chicken breast)

Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.  

Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.    
Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil. 

Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender.

Stir in the onions and serve immediately.

Source: Campbell's Kitchen
What I Did and/or Think:  
The changes I made are in  Bold, Italic, & Purple.
The Taste: I love, love, love this soup! Don't skip on caramelizing the onions, it adds lots of flavor.  Definitely an A.G.R. (Another Great REPEAT). 

ENJOY! Come again...
Linked to:
Recipe Sharing Monday @ Jam Hands 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Watch Out Martha 
The Chicken Chick: Clever Chicks Blog Hop  
Tuesday-Talent-Show:  Chef In Training 
Two Cup Tuesday 
Titus 2 Tuesday  
Show Case Your Talent  @What's Cooking Love

Chicken Pot Pie Casserole: In Need of Comfort Food

Chicken Pot Pie Casserole: In Need of Comfort Food

 

Hi everybody :)
Although Spring is just around the corner, it's been a little too chilly and rainy here for February; now March. I was in need of some serious comfort food. For a quick pick-me-up-   comfort-food-dish, the first thing that came to mind was Chicken Pot Pie. But I didn't want to spend a lot of time preparing a crust, brainstorming, I got it, forget the crust and top it off with a bread. That's where these rolls come into the picture; I was lucky enough to get my hands on a sample pack of Garlic Knots from Wenner Bread. These buttery knots are delicious and only take minutes to brown in the oven. Although they are great on their own, I decided to add some of them to a casserole; a Chicken Pot Pie Casserole. Here's what I did...

The Chicken Filling:
3 boneless/skinless chicken breast, (3-4 cups) cooked and diced
2 cups potatoes, diced and cooked
2 cups frozen vegetable blend, (ie; carrots, peas, corn & green beans)
10 3/4 oz can Cream of Chicken
14.5 oz can Chicken Broth
1/4 cup water + 1 heaping tbsp. corn starch + 2 heaping tbsp. cheese sauce mix (sauce mix; optional)
1 Tbsp. butter, cut into pieces
1/2 tsp. poultry seasoning 
Salt & Pepper; to taste 
The Topping:
12  frozen prebaked Garlic Knots or any frozen rolls will work
1 tbsp. butter
 
Mix all the ingredients together in a large bowl to combine.

Pour in a 13 by 9-inch baking pan or casserole pan.
Place frozen dinner rolls over the chicken filling. (The garlic knots where irregular shape, so I cut these into pieces to fix them into the pan.)

Cover with the rolls and thinly slice 1 Tbsp. butter over the top.

Tent with foil and place in oven.  Bake in a 375 degree oven for 20 -25 minutes; until bubbly. Remove foil and bake 5  minutes longer or until rolls are golden brown.

Let set for about 15 - 20 minutes, and served. 
What I Think: 
The Taste: The casserole was DELICIOUS! The rolls accompany the chicken filling very well in making this dish a hit. Comfort food at it's BEST. REPEAT!

ENJOY! Come again...
Linked to:
Foodie Fridays @ Designs By Gollum 
Foodie Friday @ Simple Living   
The Country Cook.: Weekend Potluck 
Weekend Kitchen Creations 
Finding the Pretty Delicious Linky Party #7
Strut Your Stuff Saturday @ Six Sister's Stuff  

Honey Garlic Drumsticks

Honey Garlic Drumsticks

 Honey Garlic Drumsticks

 Hi everybody :)

I know I'm getting off to a late start on blogging today, but better late than never :) Drumsticks are what's for dinner tonight. Today I took out of the freezer one of my favorite part of the chicken, drumsticks. I spotted the simple and easy recipe from one of Mr.Food ebooks, and had to give it a try. The drumsticks are roasted in a 400 degrees oven for 30 minutes, pasted with a sweet spicy garlic sauce and finish off for about 25 more minutes. Let's get it started...

Honey Garlic Drumsticks
Makes: 24 Drumsticks
Ingredients
24 chicken drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 cup honey
1/4 cup chopped garlic
2 tablespoons hot pepper sauce

Preheat oven to 400 degrees F. Place drumsticks on 2 rimmed baking sheets and season with salt and pepper;
bake 30 minutes.

Meanwhile, in a medium microwaveable bowl, combine honey, garlic, 2 tablespoons chili sauce and hot pepper sauce; microwave 30 seconds and mix well. 
Remove drumsticks from oven and carefully brush with sauce (sauce may be hot).
Bake 20 to 25 additional minutes, or until no pink remains and juices run clear.  NOTE: You may want to make an extra batch of the honey-garlic sauce for dipping.

Source: Mr. Food's Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More

What I Did and/or Think:
The only change I made to the recipe is in Bold, Italic, & Purple, and that was to add 2 tablespoons chili sauce.

The Taste: I love the slightly sweet, spicy, garlic taste of the drumsticks. The sauce was very good, I made extra to serve along side. This is definitely a A.G.R. (Another Great REPEAT!)

ENJOY! Come again...

Linked to: 
The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living  
It's a Hodgepodge Friday  
Miss Information: I Freakin' Did It Friday   

Chicken Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

Linked to:
Jaime @ Mom's Test Kitchen  
Melt In Your Mouth Monday@ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
Sew Can Do - Craftastic Monday Link Up Party
Recipe Sharing Monday @ Jam Hands 
The Better Baker Weekend Potluck
Carole's Chatter Rice& Grain Recipe Links Food Friday
Katherine Martinelli: Chili Blog Hop  
Tumbleweed Contessa: Superbowl and Chili Party 

Chicken Salad Sandwich with Mini Hoagie Roll

Chicken Salad Sandwich with Mini Hoagie Roll

Hi everybody :)

Going by what I already had on hand, I search for the perfect recipe. It was a hard search but I manage to come up with something, I really need to go shopping soon :) When I saw the chicken salad recipe I made some changes to it according to my likes.

Here's What I Did...

Chicken Salad slightly adapted Taste of Home Quick Cooking Annual Cookbook (2010)

Ingredients

About 6 Mini Herbal "Hoagie" Rolls or whatever rolls you like
3 cups cooked chicken, rotisserie or canned (well drained, if using canned) (I love using the breast meat)
1/4 cup chopped celery (I also added 1/4 teaspoon celery seeds)
1/4 cup sliced almond
1/2 cup dried cranberries or raisins
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lemon juice (not shown)
1  teaspoon Salad Supreme
1 teaspoon dried ranch dressing mix (not shown)
Tomato Slices,  optional
Fresh Spinach Leaves, optional
Cheese Slices, optional

Split rolls in half horizontally, butter and toast each halves lightly; if desired.

Combine the first 4 ingredients in a medium bowl. 

In a smaller bowl combine the mayonnaise, sour cream, lemon juice, Salad Supreme and dressing mix.  

 Pour over chicken mixture; toss to coat. 

Place salad mixture on top of the bottoms. Top with Spinach Leaves, Tomato Slices, and Cheese Slices. Replace the tops.

What I Think:

Although, my first choice would have been a roast beef sandwich, like Heather suggested :) The chicken salad turn out to be very tasty. I love the sweet tartness the craisins (dried cranberries) added.  The rolls were still delicious.  So... great combination right? Wrong. 

I think these two different flavors were definitely GREAT, BUT NOT TOGETHER, so they will be REPEATED, BUT SEPARATELY, next time :)

****Update: I made this sandwich again left out the tomato slice and cheese, added 2 tablespoon  guacamole dip on it, DELICIOUS!!!

Now, I'm craving that roast beef sandwich :)
 
ENJOY! Come again...

Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations 
Link it Up Thursday @ Seven
Creative Juice Thursday @ Momnivore's DilemmaShow Case Your Talent  @What's Cooking Love
Think Tank Thursday: Saving 4 Six   

Saucy Chicken

Saucy Chicken

Hi everybody :)

I'm still looking out for more quick-cooking recipes. Although this recipe is made for the slow-cooker, it still comes together in a snap. I listed the direction for the slow-cooker below but I cooked mine in the Super Pot. Let's get it started...

Saucy Chicken  adapted Taste of Home Quick Cooking Annual Cookbook (2010)

Prep: 15 min. Cook: 4-1/2 hours
6 boneless skinless chicken breast halves (5 ounces each) (I used chicken tenderloins)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon dried tarragon (I used poultry seasoning)
2 tablespoons cornstarch
1/3 cup white wine or chicken broth

Place chicken in a 5-qt. slow cooker. 

In a small bowl, combine the cream of mushroom soup, onion soup mix, thyme, pepper and tarragon; pour over chicken.  (I added about 1/2 cup chicken stock to  the cream mixture.)

Cover and Cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 170°. (I cooked it until the liquid reduced down to a thick sauce and meat was tender, about 1 1/2 hours, skipping the next step)

Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened.

What I Did and/or Think:
  
The changes I made are in Italic and Purple. 

The Taste: I LOVE the taste. The chicken was so tender in the creamy delicious sauce; definitely another GREAT REPEAT!

For Saucy Chicken with Vegetables:  The "Trio" carrots, onions, and celery can be added to this recipe also, just place in pot before adding the chicken.
3 cups sliced celery
3 cups sliced fresh carrots
2 cups sliced onion

I like to add my vegetables about 15-20 minutes before it ready, like I did here, because they seems overcook to me, especially with the Super Pot.

ENJOY! Come again...

Linked to: 

Wednesdays Adorned From Above
Sew Much Ado - We Did It Wednesday
Rae Gun Ramblings - What We Wore, Read, and Made Link Party
Savvy Southern Style - Wow Us Wednesdays
What I Whipped Up Wednesday @ Sugar and Dots  
Sugar & Spice and Everything Nice @Seven Thirty Three
Whatever Goes Wednesday @ Someday Crafts  
{Wow Me Wednesday} @Ginger Snap Crafts
Bizzy Bake Recipe Box 
Made By Me Wednesdays @ JAQS Studio 
Cast Party Wednesday-Lady Behind the Curtain