Tag Archives: chicken

Week Eight: Chicken Alfredo, Chocolate Chip Cookie Skillet, and Roasted Garlic Mashed Potatoes

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Now, my boyfriend came over this weekend, and wanted me to make mashed potatoes, but also jumped at the chance to have chicken alfredo when I listed various chicken dishes that could be made. So, naturally I made both for him. I chose a different recipe than last time for the potatoes, because I wasn’t super pleased with how it came out, although others seemed to be.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

FLORENTINE CHICKEN ALFREDO 
4 boneless chicken breasts 
Salt and pepper 
2 tablespoons butter 
8 ounces fresh mushrooms, sliced 
1 ounce fresh spinach, cut into thin strips * 
Alfredo Sauce, see recipe below

Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.

Meanwhile, sauté the mushrooms in the 2 tablespoons of butter until tender and set aside. Make the Alfredo sauce. Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted. Gradually whisk in a little water if the sauce is too thick. Serve the sauce over the chicken.

Makes 4 servings 
Do not freeze/Does not reheat well 

* You’ll need about 1 2/3 cups “confetti” sized strips (chiffonade).

Chicken before being marinaded

Chicken before being marinaded

AMAZING ALFREDO SAUCE 
4 tablespoons butter 
2 cloves garlic, minced 
1/4 teaspoon pepper 
1 cup heavy cream 
3 ounces parmesan cheese, grated or shredded 
2 ounces mozzarella cheese, shredded 
Water, if needed (see my comments below)

Blurry but delicious

Blurry but delicious

In a medium saucepan, melt the butter over low heat. Add the garlic, pepper and cream and simmer about 2 minutes minutes. Gradually whisk in the parmesan cheese. Simmer another 10 minutes until the sauce has thickened and the cheese has completely melted. Very gradually whisk in the mozzarella cheese, whisking constantly.

Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

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It’s very satisfying making sauce, as you get to enjoy the smell and process of it thickening.  I doubled the sauce because I doubled the chicken, but I would advise making more sauce with this meal to cover the pasta as well. A sauce this good should last a few more meals!
 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield 2 servings

So hilariously enough, in knowing nothing about cooking and generally having bad luck, I messed up this recipe the first time. In reflection, I think I may have put tablespoons instead of teaspoons of vanilla extract in, which would explain why the recipe wouldn’t become solid. I also added everything on heat. So naturally, when I folded the chocolate chips in, they melted straight off and I ended up with this mess.

While this looking very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn't serve many other functions.

While this looks very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn’t serve many other functions.

Now I check twice before putting ingredients in. This sent me into quite a panic, as I wanted to give my boyfriend the most delicious meal possible. So I ended up taking an extra day than I had planned in order to try again. Thankfully I had enough materials.

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, divided
  • 1/3 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup chocolate chips
  • Ice cream, for serving

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Much different in appearance!

These are the results of the second attempt, much more delicious in appearance!

INSTRUCTIONS

  • Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
  • In a large bowl, combine flour, baking soda and salt; set aside.
  • Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve. I don’t have one of these, but would consider using one for future cooking endeavors.  I believe it might serve to rid extra fat from meats, but not 100% sure.
  • Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
  • Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
  • Serve immediately, topped with ice cream, if desired.

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Kyle enjoying the meal, but more probably some joke I made in the instant.

Kyle enjoying the meal, but more probably some joke I made in the instant.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 10-12 servings

Apparently I have no pictures on my phone of these potatoes however. 

 

Ingredients

  • 5 pounds potatoes, peeled and cubed
  • 3 heads garlic
  • olive oil
  • salt/pepper
  • 8 tablespoons butter, softened & divided
  • 1 cup sour cream
  • 3/4 – 1 cup milk, room temp
  • 1 tablespoon white vinegar
  • fresh chives

Instructions

  1. To begin you’ll need to roast your garlic. Preheat the oven to 400 degrees and take a slice off the top of the garlic heads, not the end with the stem. (enough to expose the cloves) THIS SMELLED AMAZING!
  2. Place the garlic heads in a small oven safe pan with the cut side up. Drizzle the garlic with a little olive oil, and sprinkle with salt and pepper. Cover the pan with foil and roast for 4-50 minutes or until they are golden brown and softened.
  3. Allow the garlic to set until cool enough to handle, then squeeze from the bottom of each head of garlic to push the roasted cloves out. Set aside.
  4. Place the cubed potatoes in a large pot of salted water and bring to a boil on the stove. The water should be salty almost like the ocean. Boil until fork tender.
  5. Drain the potatoes and place them in a large mixing bowl. Add 4 tablespoons of the butter, the roasted garlic, and sour cream to the bowl. Blend on medium speed until combined.
  6. With the mixer on, add a large pinch of salt and begin drizzling in the room temperature milk. As the potatoes get light and fluffy, increase the speed on the mixer. When all the milk is added in, drizzle in the vinegar and whip for a minute or two until light and fluffy.
  7. Check for seasoning and add salt if needed.
  8. Scoop the potatoes into a large serving bowl and create a shallow well in the center.
  9. Melt the remaining butter and pour into the well of the potatoes. Garnish with fresh snipped chives and a little cracked black pepper.

Week Four: Crab Rangoons, General Tso’s Chicken & Pineapple Coconut Snowballs

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Now, at Smith, I had the most delicious crab rangoon and had been craving it every since. But in trying to make this meal, I think I ended up with one of the worst I made this summer. It was not melt-in-your-mouth amazing. The crab and cream cheese did not mesh together as well as I had hoped. If I were to attempt this recipe again, I would recommend filling the wontons excessively, put more than you think necessary in the middle, because mine definitely needed more.

Crab Rangoons:
Ingredients:
1/8 tsp garlic powder
1 8-oz package cream cheese
6 oz of crab meat (I found a 12-oz package and used half)
2 green onions, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
48 wonton wrappers
2 eggs, beaten

Directions:
Preheat oven to 425 degrees, and lightly spray a baking sheet with cooking spray. Combine garlic powder, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. Place 1 teaspoon of filling onto the center of each wonton skin. Brush the edges with beaten eggs and fold the wonton skin diagonally to form a triangle, pressing edges to seal. This part was a lot of fun; I felt very artistic! Create a crown by pulling both bottom corners together and sealing. Arrange the rangoons on the baking sheet and lightly spray with cooking spray. Bake for 12-15 minutes, just until golden brown.

Crab rangoons!

Crab rangoons!

This is my brother’s favorite Chinese treat, so I thought it would be good to try out. They’ve also been growing on me, but I believe this particular recipe was too spicy for me. Then again I did just eyeball some of the additions and was doubling the recipe to feed my family of five. So, something might have gone wrong there.

Homemade General Tso’s Chicken Recipe:
(Makes 4 servings)

Ingredients:
Chicken:
4-5 boneless, skinless chicken breasts cut into bite-sized pieces
3 eggs, beaten
1/2 cup cornstarch
Vegetable or peanut oil

Sauce:
1 Tablespoon vegetable or peanut oil
10 dried chili pods
4 teaspoons cornstarch
3 Tablespoons rice vinegar
4 Tablespoons rice wine
6 Tablespoons sugar
6 Tablespoons soy sauce

General Tsao's Chicken

General Tso’s Chicken

Directions:
In a large bowl, combine cornstarch and eggs.  Add the chicken to the bowl and toss to coat.  Heat 1-2 inches of vegetable or peanut oil in a large wok or pot over medium-high heat.  Add coated chicken to the hot oil and fry until golden brown on the outside and cooked through.  Remove cooked chicken from the oil and place on a plate with a paper towel over it and set aside.   In a medium sized mixing bowl, combine cornstarch, rice vinegar, rice wine, sugar and soy sauce.  Heat a skillet over medium heat and add oil.  Once oil is heated, add chili pods to the oil and stir-fry briefly just until you can smell them but they aren’t burned.  Add the mixing bowl with the rest of the sauce ingredients and heat until the sauce caramelizes into a glaze (2-3 minutes).  Add cooked chicken back to the sauce and toss until coated.  Serve over cooked rice. I didn’t do this, but it would’ve been a nice touch.

Whole meal, with some steamed vegetables.

Whole meal, with some steamed vegetables.

TOTAL TIME: Prep: 20 min. + chilling (at least six hours)
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2-1/2 cups flaked coconut

Nutritional Facts

1 piece (prepared with fat-free cream cheese) equals 67 calories, 5 g fat (5 g saturated fat), 1 mg cholesterol, 55 gm sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 fruit.

Directions

  1. In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes.
  2. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight. Yield: about 2 dozen.

Dessert!

Dessert!