Creamy Chicken, Asparagus and Mushroom Pesto Sauce over Basmati Rice

This is such a wonderfully creamy and satisfying meal that took me less than 30 minutes to make today for lunch! I am not kidding...watch out Rachel Ray!

All of the vegetables are fresh which lends so much flavor to the sauce. And the Basmati rice is a perfect companion to this dish...however, I can see it paired nicely with fettuccine noodles too.

You will need:

5 boneless and skinless chicken thighs or 3 chicken breasts, cubed

15 Asparagus spears- thick ones, cut into 4ths. Remember to remove the woody bottoms

1 medium onion, cut into slices

1 cup each of the following sliced mushrooms: enoki, shitake and portabella ( or reg. button mushrooms)

3/4 a cup of whole cream ( 15% works too )

3-4 tbsps of pesto

2 tbsps butter

1/4 tsp. garlic powder ( or 1 crushed clove )

olive oil- to sauté with

salt and pepper- to taste

1 and 1/2 cups basmati rice cooked according to package instructions

Directions

1 In a large sauté pan on med-high sauté the salted and peppered cubes of chicken thighs or breast in a few drizzles of olive oil and 1 tbsp of butter. Add 2 tbsps of pesto half way through cooking the chicken.

2 Cook 1 and a half cups of basmati rice according to package instructions. It should be done

before the end of the meal preparation. I like to cook mine in a rice cooker.3

3 When the chicken is no longer pink add the sliced onions and quartered asparagus spears. Season with salt and pepper and garlic powder. Mix well and sauté evenly until the asparagus are tender but still crunchy.

4 Add the mushrooms, another 1-2 tbsps. of pesto, 3/4 a cup of whole cream and season with salt and pepper again. Taste to see if properly seasoned, if not adjust the seasonings.

5 Add the last tbsp of butter and let the mixture simmer and thicken over low heat.

6 Serve immediately over basmati rice.

Turkey Club Sandwich

Turkey Club on a Toasted Croissant

The perfect summer meal when it's too hot to cook! We have all had a turkey or chicken sandwich from time to time, especially after Thanksgiving! And you may have even had it on a croissant before...but did you ever think to toast your croissant halves beforehand? If you haven't tried a turkey or chicken club this way before, you are missing out. It is soooo good and a practical way to use up every last croissant that you normally would have thrown out after 2 days or so. Use them for breakfast with my copy cat Boursin recipe ( French whipped cheese with fines herbs ) or with butter and jam like normal toast...they are divine!

You will need:

1 rotisserie chicken

1-2 tomatos

lettuce of your choice

Croissants (large enough for sandwiches and as many as you need)

Mayonnaise

Salt and Pepper to taste

Some clubs use bacon too...personally I don't unless I want a BLT.

Directions

1 Slice each croissant into halves and toast until golden. Watch them so they don't burn!

2 Apply mayonnaise to each toasted croissant half and season with salt and pepper

3 Shave off slices of chicken or turkey breast from the rotisserie chicken and layer onto the croissant half

4 Top the chicken or turkey slices with 2 slices of tomato and salt and pepper again.

5 Top with lettuce, close the sandwich and slice in half if desired.

Chicken Risotto

Chicken Soup Risotto Style!

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made one night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea.

You will need:

• • 4 chicken breasts cubed or 6 chicken thighs, cubed
• 2 medium sized onions, diced
• 5 medium carrots, sliced
• 3 celery ribs, sliced
• 1 cup sushi rice or arborio rice, must use rice that will absorb all the liquid

• 1 (500 g) box chicken stock
• 3 cups water
• 2 tablespoons concentrated chicken bouillion
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried basil
• 1/4-1/2 teaspoon dried rosemary, crushed to release the flavor and fragrance
• salt and pepper

Directions

1. 1. 
      
   1. 1 On med-high heat sauté cubes of chicken in olive oil until cooked through.
   2. 2 Add some salt and pepper to taste.
   3. 3 Add veggies, herbs, and salt again for flavor and to sweat the veggies
   4. 4 Deglaze the pan if it`s sticking, with 1/2 of water or stock. Get all the bits off the bottom -- that`s flavor!
   5. 5 Add chicken stock, water, bouillion and worchestershire sauce- incorporate well.
   6. 6 Bring to a boil and reduce heat.
   7. 7 Once the carrots are tender or even 15 mins before the carrots are done, add the rice.
   8. 8 Let boil for a minute or two, then reduce the heat and cover -- keep an eye on it and stir when needed.
   9. 9 It`s ready when the liquid has been absorbed by the rice and you have a creamy consistency -- and of course when the rice is tender!LOL.

Peanut Butter and Chocolate Rice Crispy Swirls

Doesn't hearing the combo of PB and chocolate together not make your mouth water? It is my favorite candy combo...and it is a nice twist with an old childhood friend in this recipe. Rice Crispies never looked so good. Tip: For the jelly rolling part I suggest using a silicone baking liner such as SILPAT. Nothing sticks to it and it lasts forever. I bought mine for 25$ CAD.

You will need:

• 3/4 a cup golden corn syrup
• 3/4 a cup smooth peanut butter (or 3/4 a cup of chunky peanut butter for added texture )
• 3/4 a cup granulated sugar
• 4 1/2 cups crispy rice cereal
• 1/4 a cup butter or margarine
• 4 tablespoons milk
• 1/4 a cup cocoa powder
• 1 1/2 cups , powdered sugar*

Directions

1. 
   1 In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes.
2. 
   2 In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely.
3. 3 Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ).
4. 4 At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls!
5. 5 Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible.
6. 6 Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ).
7. 7 While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine.
8. 8 Take out the cooled off cereal mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides.
9. 9 Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ) or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with.
10. 10 Refrigerate for 30 mins to an hour before slicing into swirls.

Irish Soda Bread

Irish Soda Bread

I got this recipe from off the net and was pleasantly surprised by the whole thing! It is so quick and easy to prepare and doesn't need to rise. I find that it tastes a lot like KFC biscuits...must be the butter and buttermilk. However, when I made this recipe I didn't have buttermilk on hand so I added some vinegar to the milk to give it a slightly sour taste and you couldn't tell the difference (;

• 
  
  You will need:
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1 beaten egg
• 3/4 cup buttermilk ( or sub. milk with some vinegar )
• 1 beaten egg (, with another in a separate cup)
• 1/2 cup raisins ( optional )

Directions

1. 
   
   1 In a mixing bowl, combine flour, baking powder, baking soda, brown sugar and ¼ teaspoon of salt.
2. 2 Cut in the butter until the mixture resembles coarse crumbs.
3. 3 Combine 1 beaten egg, raisins and buttermilk.
4. 4 Add to mixture above and stir until just moistened.
5. 5 On a lightly floured surface, knead gently for 12 strokes.
6. 6 On a greased baking sheet, shape the mixture into a 6 inch round loaf and cut a cross (4 inches wide and ¼ inch deep) into the top.
7. 7 Brush the top with the other beaten egg and bake at 375°F for 35 minutes or until golden.
8. 
   
   
   

Chicken Salad Casserole

Chicken Salad Casserole

I got this recipe from The Complete Guide to Country Cooking. It is light and refreshing and has quickly become one of my favorite comfort foods. It can be made in advance and baked later and can be served as the main or as a side dish.

You will need: By the way...I always use more veggies than called for!

• 2 1/2 cups diced cooked chicken (if I don't have a rotisserie chicken on hand I will boil 2-3 chicken breasts with salt and pepper)
• 2 cups cooked rice
• 1 can of sliced water chestnuts, drained (optional)
• 1 cup sliced celery
• 1 cup sliced fresh mushrooms (tastes so much better than canned!)
• 3 tablespoons of onions, finely diced
• 1 1/2 a tsp. dried rosemary, crushed
• 1/4 teaspoon pepper

• 1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted
• 3/4 cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!)

TOPPING

• 2 tubes Ritz crackers, crumbled or
• 1 tube of Ritz crackers and 1/2 of a cup Panko bread crumbs for a crunchier topping.
• 2-3 tablespoons butter or margarine, melted
• 1/2 cup slivered almonds (optional but good)

Directions

1. 
   1 In a large bowl, combine all wet ingredients and seasonings (lemon juice,rosemary,salt and pepper, chicken soup and mayo).Mix well.
2. 
   2 Add all dry ingredients into the wet mixture (chicken,rice,celery,mushrooms and chestnuts if you want them). Mix wet and dry ingredients until all is well covered and evenly mixed.
3. 3 Place the mixture into a 9x13 casserole dish (no need to grease).
4. 4 TOPPING: Melt the margarine or butter and add the crumbled ritz crackers and slivered almonds and mix well until a slightly moist crumbly texture is obtained. Sprinkle over the entire surface of the casserole.
5. 5 Bake your casserole at 375 for 30-45 minutes. You are basically heating your casserole up and slightly cooking the mushrooms and celery. The veggies should still have a slight bite. Enjoy!

Cream of Vegetable Soup

Cream of Vegetable Soup

This is a wonderfully satisfying dish for any occasion. I especially like to serve it before a light meal like fondue. Feel free to use other veggies like squash, zuccini, pumpkin or cauliflower.

You will need:

• 1 cup of sliced carrots
• 1 cup of broccoli florets (a little bit more than a cup is fine)
• half an onion, diced
• 2 teaspoons worcestershire sauce (1 tsp. for veggie prep and 1 tsp for soup prep.)
• 4 tablespoons liquid, chicken bouillion concentrate (use 2 tbsp. for veggie prep and the other 2 tbsp. for soup prep.)
• 1 cup whole cream (15% works good too)
• 2 cups milk
• 3-4 cups water
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• salt and pepper

Directions:

1. 1. 
      
      1 In a medium stove top pot combine carrots, broccoli, onion, 2 tablespoons chicken bouillion, 1 tsp worchestershire sauce and enough water to cover vegetables. Cover and boil until the carrots are super tender.
   2. 
      
      2 Once veggies are done place them and their juice into a blender ( it's ok that they are hot but hold a folded up dish cloth on top of your blender lid while blending to avoid injury or mess. And DON'T over fill the blender! Leave at lest 1/4 of the space clear!) Once everything is blended, set aside.
      
      
      3 In a large stove top pot melt the butter or margarine on med-high. Add the flour to the butter and whisk for 1 min until well mixed and the flour taste is cooked out of the mixture ( you have just made a roux.). Now quickly add about a cup of milk into your flour mixture carefully whisking out the lumps until you have a smooth texture.
   3. 4 If you see your mix thickening up add more milk, never stop whisking.
   4. 5 As you see your mixture thickening add more milk until your milk is gone, then add cream and then add water and your vegetable puree and the last 2 tablespoons chicken bouillion and 1 teaspoons worchestershire sauce. But add these ingredients only as you see your mix thickening all the while whisking.
   5. 
      
      6 Once everything is added lower your temperature to med-low and whisk until desired thickness is achieved.