Monthly Archives: April 2012
I am subscribed to Kraft Foods to get their recipes. That is where I stumbled across this recipe. This is the third time that I have made this recipe. Gary and I both love it!
4 oz. Crumbled Feta Cheese
1 pkg Traditional Ready-To-Bake pizza Dough
8 oz. Bag of Mozzarella
1 Boneless, Skinless Chicken Breast
2 Roma Tomatoes
1 Teaspoon Italian Seasoning
Extra Virgin Olive Oil
1. Cut chicken into bite sized pieces.
2. Cook chicken in skillet with some extra virgin olive oil and the Italian seasoning. Cook until chicken is just starting turn golden.
3. Pre-heat the oven to 425 degrees.
4. Spread/Knead/ Stretch the pizza dough onto an oiled (with the extra virgin olive oil) cookie sheet until rectangular in form. You could also do circular pizza if you wanted.
4. Cut up the two tomatoes into small pieces.
5. Sprinkle mozzarella onto the shaped pizza dough. Make sure to cover all the dough. (Leave a little from for a crust though!)
6. Add half the tomatoes and half the feta.
7. Add the cooked chicken onto the pizza dough.
8. Add the rest of the tomatoes and feta. Sprinkle more mozzarella onto the pizza dough.
9. Cook the pizza for 12-15 minutes.
10. Let cool for 3-5 minutes. Cut into slices and Enjoy!
Recipe Adapted From: Chicken-Feta Pizza
I made a delicious butternut squash risotto for Thanksgiving last year and decided I wanted to try making risotto again. This meal was inspired by a chicken and tomato risotto recipe I saw (linked at bottom of post).
1 Teaspoon Garlic Salt
1 Teaspoon Thyme
1 1/2 Tablespoon Extra Virgin Olive Oil
1 1/2 Tablespoon Lemon juice
1/3 Cup Dry White Wine (A Sauvignon Blanc is what I used)
1 1/3 Cup Arborio Rice
2 Cans of Chicken Broth (10 1/2 oz)
1 Teaspoon Garlic Salt
1/2 Teaspoon Parsley Flakes (If possible fresh parsley is advised)
1 Jar Tomato Basil Pasta Sauce (1/3 jar)
1 Roma Tomato
1 Tablespoon Butter
1. Cut the chicken into small bite sized pieces.
2. Put the extra virgin olive oil, lemon juice, chicken bites, thyme, and garlic salt into a skillet.
3. Cook the chicken until all the pink is gone and the chicken is done!
4. Put into a bowl and cover with foil to keep warm.
1. Rinse off chicken skillet.
2. Boil chicken broth in a small pot.
3. Once the chicken broth comes to a boil reduce heat to low to keep it warm.
4. Dice tomatoes.
5. Put the butter, tomatoes, parsley flakes, and rice in the skillet at medium heat.
6. Allow butter to fully melt and cover the majority of the rice.
7. Add the wine. Stir until the wine is completely absorbed by the rice.
8. Add 1/2 cup of the chicken broth to the rice. Stir until completely absorbed.
9. Add a small increment (about a 1/4 cup) of chicken broth to the rice and stir until completely absorbed.
10. Repeat step nine until the rice in tender, but still has a little crunch.
11. Stir in the chicken and pasta sauce.
12. Serve with buttered toast.
I did have one problem with this concoction, it was a little salty. This I believe came from the chicken broth and the pasta sauce. I think that if fresh parsley is used then the dish might not taste as salty. I also reduced the amount of pasta sauce I actually used. I think that to will decrease how salty the dish is. I don’t mean to scare anyone it really isn’t terribly salty, and was still tasty. The recipe just needs a little work. I really enjoyed the chicken! The chicken could be cooked this way and added to any other dish. It really was tasty!
Anyone have any ideas how to make the dish less salty?
Recipe that Inspired this Dish: Chicken and Tomato Risotto
I have recently decided that margaritas are one of my all time favorite drinks. So tonight my boyfriend, Gary, and I made margaritas and Mexican chicken rice for dinner. SOOO tasty! We have made the mexican chicken rice before and it is the perfect college meal. We use the Rice-A-Roni Mexican Style rice and follow the directions on the back of the box. I’ll explain the process though.
2 tablespoons butter Package of Rice-A-Roni Mexican Style Rice
2 1/4 water Skillet or small sauce pot
1 chicken breast (per box)
1. Chop chicken into bite size pieces.
2. Cook the chicken in with the small pot or sauce pot until done, just starting to brown on the outside.
- I use some extra virgin olive oil in the sauce pan to help keep the chicken from sticking to the bottom.
3. Stir the rice mix, butter, water, and special seasonings (from the package) into the pot or skillet with the chicken until boiling.
4. Cover and reduce the heat to low and let simmer for 15-20 minutes or until rice is tender.
5. Let stand for 2-3 minutes before serving.
1 1/2 oz. Tequila
3/4 oz. Triple Sec
3/4 oz. Lime Juice
Lime wedge (optional)
1. Rim cocktail glass with salt.
2. Add Tequila, Triple Sec, and Lime juice together.
3. Shake with ice.
4. Strain into chilled cocktail glass.
4. Cut lime into wedges and garnish glass with one lime wedge.
5. Enjoy with tasty Mexican chicken rice!
Recipes adapted from:
2. See Mix Drink (pg. 124)
I really enjoy scones for breakfast, especially with some tea or coffee! So this morning, I had a hankering for some blueberry scones and a cup of coffee.
2 cups Flour 1/3 cup butter ( softened )
2 tablespoons sugar 2 eggs
2 teaspoons baking powder 1/2 cup heavy cream
1/2 teaspoon salt 3 teaspoons lemon juice
1 package ( 6oz. ) blueberries
1. Pre-heat the oven to 425 degrees.
2. Put the flour, sugar, baking powder, salt, and butter in mixing bowl. Using a mixer on speed 2, blend until combined well.
3. Add 1 egg, 2 teaspoons lemon juice, and heavy cream to flour mixture. Beat on speed 2 until a soft dough forms. mot of the blueberry package. Mix with hands.
4. Knead dough about three times on a lightly floured flat surface (like your kitchen counter). Here is where you have some choice.
- You can divide the dough in half. Pat each half into a circle that is 1/2 inch thick. Cut each circle into 8 wedges.
- Pat the dough into a circle. Cut the circle into 8 wedges.
- Use a scone pan
- Pat the dough 1/2 inch thick and made rectangles or squares
- Or pat and cut the dough into whatever shape you desire
5. Place the wedges about 2 inches apart on a light greased baking sheet or pan.
6. Beat with a fork in a small bowl the remaining egg and 1 teaspoon of lemon juice. With a pastry brush, brush the egg mixture on top of each scone.
7. Put the scones in the oven and bake for 10-12 minutes or until the scones are slightly golden on top.
8. Serve immediately and enjoy!
Recipe adapted from: KitchenAid: Great Baking and More (pg. 42)