Day 174: Skillet Chicken Mac and Parmesan

Day 174.

I found this recipe and thought it sounded nice and simple. It was, plus it was really good!!

Here's what you'll need.

1 26 oz. jar pasta sauce
1/4 cup grated Parmesan cheese
3 cups cooked, cubed chicken
1 1/2 cups macaroni pasta
1 1/2 cups shredded Mozzarella cheese


Bring a large pot of water to a boil, cook pasta as package directs.


Drain well.


Combine the chicken and hot pasta into a large skillet with a lid.


Add in the pasta sauce.


And the Parmesan.


Stir well.


Bring mixture to a boil. Reduce the heat to medium. Cover and simmer for 10 minutes, until the mixture is hot and bubbly, stirring occasionally.


Sprinkle the Mozzarella over the top. Cover and let stand for about 5 minutes or until cheese is melted.


As so.

Day 166: Spicy Rub for Chicken

Day 166.

We used this rub on some chicken, but it would be really good on some shrimp as well. It was pretty spicy, so you may want to serve this over a salad.

Here's what you'll need.

2 tablespoons paprika
2 tablespoons garlic salt
2 teaspoons cayenne pepper
2 teaspoons black pepper


Add all the ingredients to a bowl.


Stir well.


Coat one side of the chicken.


Rub it in, and coat the other.


I baked this at 350* for 25 minutes.

Day 165: Quinoa Chicken Stir Fry

Day 165.

I've always been a bit interested in quinoa, but was never sure of a good way to cook it. This recipe sounded good, and it was. Locals, I get my quinoa at Claybank Foods.

If you don't know what quinoa is, it's a grain that is basically a complete protein, making it very healthy.

Vegetarians, leave out the chicken. :)

Here's what you'll need.

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
2 carrots
1 medium red bell pepper
2 cups peas
1/4 teaspoon black pepper
1 egg
2 green onions
4 grilled chicken breasts
1 tablespoon soy sauce
Chopped garlic
Cilantro


Place the quinoa in a saucepan over medium heat. Let it lightly toast.


Dice the chicken and cook in a skillet until done.


Once the quinoa is toasted, add in 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, then cover and reduce to a simmer. Simmer 15 minutes, or until liquid is absorbed.


While chicken and quinoa are cooking, chop all the vegetables.


After chicken is cooked, remove it from the skillet. Place the oil in the skillet and add in the carrots.


Stir in the peppers and season with pepper.


Once the peppers begin to soften, add the chicken back to the skillet along with the peas.


Sprinkle on some cilantro. I only had dried, so that's what I used.


Once the quinoa is done, remove the lid.


Fluff it with a fork.


In a small bowl, beat the egg.


Remove the chicken and vegetables from the skillet. Add the quinoa in.


Add in the egg, stirring constantly until cooked, about 2 minutes.


Add the chicken/vegetable mixture back to the skillet. Also add in about 2 tablespoons chopped garlic, and the chopped green onions.


Stir it all together.



We had ours with some lovely naan bread that we had bought at Trader Joe's. Mmmm.

Day 161: Beer Can Chicken

Day 161.

I apologize for the lack of pictures here, but Kurt did the cooking while I was scrapbooking with the girls. I got some shots of the equipment, which is all you really need!

You will need.

A beer.


And a chicken.


These are nice too, but not necessary. It really just make things sit a little easier. You can pick one of these up at Walmart for about $5.

What you do.
Open the beer.
Take a couple big drinks.
If you're using the metal thing, drop the beer can into the center.
Position the chicken over the top of the can.
Put the chicken on the grill.
Cook until no longer pink.

There you go. Nice and juicy beer can chicken. :)

Day 157: Rainforest Pasta

Day 157.

Apparently, this is a copycat recipe of a pasta dish at The Rainforest Cafe'. I've never been there, but it sounded good when I read it, so I made it. It was actually really good!

Here's what you'll need.

1 lb. boneless, skinless chicken breasts
2 tablespoons paprika
1 tablespoon garlic salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 can corn
1 cup grape tomatoes
2 green onions
1/2 lb. pasta
2 teaspoons cajun seasoning
1 tablespoon olive oil


Give the paprika, garlic salt and pepper a good stir.


Slice the chicken into strips and coat with the paprika, garlic and pepper mix.


Heat one tablespoon oil in a skillet, then add the drained can of corn and the green onions, diced.


Cut the tomatoes in half.


Add them to the skillet.


Add in the chicken. Cover the pan.


Cook the pasta according to package directions, then drain. Add to a serving bowl.


Season pasta with the olive oil and cajun seasoning.


Toss well.


Once chicken is cooked through, add to the pasta. Toss.


Serve hot.

Day 152: Chicken Salad Piccata

Day 152.

Gaaahhh! So I've fallen behind. Again. Summer is so incredibly busy for us! We're on the go a lot, so I don't get to cook nearly as often as I like. I will be making an effort from here on out to do more home cooking!

I found this recipe for chicken salad piccata and thought it sounded nice and summery. It was!

Here's what you'll need.

1 1/2 lbs. red potatoes
1/2 lb. green beans
1/4 cup plus 2 tablespoons olive oil
1 lemon
salt and pepper
1 egg
1/4 cup flour
1 lb. boneless, skinless chicken breasts
Parsley


To begin, scrub and slice the potatoes into wedges.


Add to a large pot of water and boil until fork-tender.


Drain, and set aside.


Snap the beans and cook until crisp tender.


Meanwhile, place one chicken breast in between some plastic wrap.


Using a heavy bottomed pan, pound the chicken to an even thickness.
Repeat with the rest of the chicken.


Combine the flour, salt and pepper onto a small plate.


Crack the egg into a bowl, and beat it.

Heat up the two tablespoons of oil in a large skillet.


Dredge the chicken in the flour.


Then the egg.


Then the flour again.


Place the chicken into the hot skillet.


While the chicken is cooking, combine the 1/4 cup oil and zest of one lemon in the serving bowl.


Add the juice of one lemon and some parsley.


Whisk it all together.


Add the potatoes and beans to the bowl.


Toss well to coat.


Once the chicken is cooked through, remove it to a cutting board.


Slice the chicken into strips and place on top of the vegetables. Sprinkle with more parsley.