I adapted this recipe by Iowa Girl Eats
Ingredients:
1 T. olive oil
1/4 cup white onion, chopped
2 garlic cloves, minced
salt and pepper
1 bag baby spinach
2 eggs
2 T. Parmesan cheese
48 oz chicken broth
1/2 cup small pasta (I used ancini di pepe-found it at Fry's)
1/2 lb mini meatballs, cooked
Meatball Ingredients: (makes more than you need) Recipe adapted from Betty Crocker New Cookbook
1 lb ground bulk Italian sweet sausage
1/2 cup Italian style bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup plus 1 T. milk
1/2 tsp. salt (optional)
1/4 tsp. pepper
1 T. dried minced onion or 1/4 cup chopped fresh onion
1 large egg
Mix meatball ingredients and shape into mini meatballs about the size of your finger tip. I used a small melon baller to measure the meatball size. Place on a baking sheet and set aside.
Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt and pepper and saute for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt and pepper and allow spinach to wilt and cook 3-4 minutes, stirring occasionally.
When spinach is cooked, add chicken broth to pot and bring to a boil.
Meanwhile whisk eggs and Parmesan cheese together in a small bowl. Set aside.
When broth has come to a boil add mini meatballs and pasta and cook for about 8 minutes or until meatballs are cooked through.
Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute. Serve.
*Note, when I made my soup for cooking club I made it that afternoon and let it cool before I put into the fridge. After it had cooled the pasta had soaked up all the broth. When I reheated later I added more broth until it was the desired consistency I liked. I thought I should add this in case it changed the flavor somehow and you want to try it that way. :)
Saturday, May 12, 2012
Thursday, May 3, 2012
Macadamia Crusted Chicken with Mango Salsa
So when I intially selected this recipe...I did not read the fine print and realized that the reason this chicken would taste SO GOOD was the fact that it was deep fried! ANYTHING deep fried tastes good-you just can't go wrong (except when it comes to your waistline) with deep fried anything! :)
In my attempt to be healthy, I tried baking this chicken--soooo not worth it! It misses the crunch...it misses the texture...it's just not worth it!!!
So eat granola for breakfast and a lean protein for lunch if your making this for dinner!
***One more side note: Macadamia nuts are kind of pricey $$$...you may try almonds or pecans***
INGREDIENTS:
12 chicken tenderloins (or cut chicken strips)
1 cup of flour generously seasoned with salt and pepper
3 eggs, lightly beaten
4-6 oz. macadamia nuts, finely chopped
1 1/2 cups breadcrumbs
oil for deep frying
salt for seasoning
MANGO SALSA:
1 medium mango, finely diced (I prefer a yellow mango (much sweeter!)
3 tablespoons finely diced red or white onion
2 Tablespoons roughly chopped cilantro
1 fresh jalapeno pepper, seeded and finely diced
Juice from 1 lime
DIRECTIONS:
Cut the chicken into strips. Dust the chicken strips with flour, THEN dip them in the egg and finally coat them in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
To make the mango salsa, combine all of the ingredients in a small bowl and season to taste with salt and pepper. Set aside or chill until you are ready to use.
Fill a large, heavy sauce pan or skillet with oil. Heat oil ( Not too hot, but hot enough that the chicken does not soak in the oil and take on that flavor!)
You can tell the oil is hot when you drop a cube of bread into the oil and it browns in 15 seconds.
Cook the chicken strips in batches for about 4-5 minutes (until cooked through). Be careful not to burn the nuts! :) Drain the chicken on crumpled paper towels. Serve the chicken warm topped with the mango salsa.
(Also good cut up with mango salsa in a lettuce wrap :)
Recipe courtesy of: melskitcehncafe.com ( I altered a few things after trying it! :)
In my attempt to be healthy, I tried baking this chicken--soooo not worth it! It misses the crunch...it misses the texture...it's just not worth it!!!
So eat granola for breakfast and a lean protein for lunch if your making this for dinner!
***One more side note: Macadamia nuts are kind of pricey $$$...you may try almonds or pecans***
INGREDIENTS:
12 chicken tenderloins (or cut chicken strips)
1 cup of flour generously seasoned with salt and pepper
3 eggs, lightly beaten
4-6 oz. macadamia nuts, finely chopped
1 1/2 cups breadcrumbs
oil for deep frying
salt for seasoning
MANGO SALSA:
1 medium mango, finely diced (I prefer a yellow mango (much sweeter!)
3 tablespoons finely diced red or white onion
2 Tablespoons roughly chopped cilantro
1 fresh jalapeno pepper, seeded and finely diced
Juice from 1 lime
DIRECTIONS:
Cut the chicken into strips. Dust the chicken strips with flour, THEN dip them in the egg and finally coat them in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
To make the mango salsa, combine all of the ingredients in a small bowl and season to taste with salt and pepper. Set aside or chill until you are ready to use.
Fill a large, heavy sauce pan or skillet with oil. Heat oil ( Not too hot, but hot enough that the chicken does not soak in the oil and take on that flavor!)
You can tell the oil is hot when you drop a cube of bread into the oil and it browns in 15 seconds.
Cook the chicken strips in batches for about 4-5 minutes (until cooked through). Be careful not to burn the nuts! :) Drain the chicken on crumpled paper towels. Serve the chicken warm topped with the mango salsa.
(Also good cut up with mango salsa in a lettuce wrap :)
Recipe courtesy of: melskitcehncafe.com ( I altered a few things after trying it! :)
Monday, April 30, 2012
Chicken and Sausage Jambalaya
1 pound smoked sausage, cut into 1/4 inch slices
1 pound chicken (about 2 boneless skinless chicken breasts) I added fully cooked shrimp instead of chicken.
2 T. flour
2 T. butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 tsp. dried basil
1/4 tsp. Creole or Cajun seasoning
1 can (10 oz) Rotel tomatoes
1/2 tsp. sugar (I used 1/4 tsp. sugar)
1 1/2 cups chicken broth
2 cups hot, steamed rice
Start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during your last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease, scrape the meat onto a plate and set aside. (I didn't use chicken, so I waited and added the fully cooked shrimp and sausage at the end for the last 15 minutes of cooking). Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Cajun seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step). Add the sausage and chicken or shrimp into the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.
From: Melskitchencafe.com
1 pound chicken (about 2 boneless skinless chicken breasts) I added fully cooked shrimp instead of chicken.
2 T. flour
2 T. butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 tsp. dried basil
1/4 tsp. Creole or Cajun seasoning
1 can (10 oz) Rotel tomatoes
1/2 tsp. sugar (I used 1/4 tsp. sugar)
1 1/2 cups chicken broth
2 cups hot, steamed rice
Start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during your last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease, scrape the meat onto a plate and set aside. (I didn't use chicken, so I waited and added the fully cooked shrimp and sausage at the end for the last 15 minutes of cooking). Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Cajun seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step). Add the sausage and chicken or shrimp into the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.
From: Melskitchencafe.com
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