Chicken, Penne and Broccolini – Leftover Remix
January 11, 2012 | by Diana
Sometimes I am at odds with my son about dinner. If it takes too long, he won’t bother. If he has to read directions, he won’t bother. If it takes too many pots and pans, he won’t bother. This isn’t to say he’s hopeless or can’t cook. Slowly we are building up his repetoire and the meals he does cook are very delicious. My method with him is to encourage him to try to experiment by adding different vegetables and herbs to a basic recipe.
This time we took some chicken from our roast chicken the other night and added pasta, some broccolini, a few herbs, smash some galic and voila – dinner is served. This is a good college kid meal, you can change up the pasta, the veggies, substitute the oil with broth to make it a little lighter. Swap the lemon with white or red wine vinegar for a little different. We stood side by side at the stove cooking this dish. When we were done, I asked my son if he thought he …
Lemon Rosemary Roasted Chicken
January 8, 2012 | by Diana
Tonight’s chicken was lemony goodness and very easy to prepare. I’m a fan of just a few steps to great food, the oven does most of the work here, slowly roasting to perfection. My husband is a big poultry fan. When we go to restaurants, often I will order a steak and my husband some chicken or turkey. It never fails that the server will swap our plates and give my husband the steak and me the chicken. We taste off of each other’s plates though, so in the end it doesn’t matter. He won’t swap this though. I had to let him chew the bones a little before I put them in the freezer so that he could pick off every morsel of chicken left behind.
Today’s chicken we bought fresh from the market yesterday. You tell them what you want and they will bag it and even skin, bone and cut it up for you all in a few minutes. They’re really fast. I bought two whole chickens and a couple of whole breasts split along with some sausage. The …
Barbecue Chicken & Salsa Lettuce Wraps
June 25, 2009 | by DianaMy friend Linette had a Black Bean n’ Corn Chicken Salad Sandwich that she posted the other day. I loved the idea, but wanted something a little lighter instead of a sandwich. She used Dei Fratelli’s Black Bean and Corn Salsa, which I happened to love and have on hand, and I also added some rice to absorb some of the liquid in the salsa. The chicken was leftover from our Father’s Day cookout. The barbecue rub added a nice extra bit of flavor to the mix. I freeze my rice when I have extras, so this meal can be a very quick throw together dinner using mostly leftovers. I need to use different lettuce next time though, because this one fell apart easily. You can have this as a free form salad also – instead of wrapping the lettuce just layer it on the plate.
Ingredients:
- Precooked chicken (like leftover barbecue)
- Dei Fratelli’s …
Farfalle with Chicken and Asparagus
April 27, 2009 | by DianaI keep using Asparagus and Chevre because I like the combination but also because asparagus is in season. I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it. The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good.
Ingredients:- 1/2 box farfalle cooked according to directions
- 1 whole chicken breast grilled and diced
- bunch of asparagus
- 1 handful pecans
- 4 oz goat cheese
- 1 big bunch of all different herbs – tarragon, chives, thyme and parsley
- garlic pepper
- salt
- grated parmesan
Directions:
In a pan with a …
Chicken stuffed with Asparagus and Herbed Garlic Chevre
April 20, 2009 | by DianaSince it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious.
Ingredients:- 2 large chicken breasts – sliced in half, then pounded flat.
- 16 spears of asparagus
- Herbed Garlic Chevre
- Grated Parmesan Cheese
- Herbs – basil, parsley
- Salt
- Garlic-Pepper
Dollop the Herbed Garlic Chevre on the flattened chicken …
