BBQ Chicken Pizza

Nearly 12 years ago, my mom forced me to go into a little pizza restaurant in our hometown and fill out a job application.  Papa Murphy's...maybe you have heard of it...?  I begrudgingly did so, swearing that I would only work there for a few weeks, just until I found my dream job at somewhere more glamorous like...the mall.  Well guess what?!  That little job that I was keeping only to pacify my mom's desire for me to not be a lazy bum all summer...became a huge part of my life.  One in which, I officially finished today!!!  That is right...just short of 12 years!  I can't believe I even just said that!  I started working there the summer before my senior year and found, after only a few short months, that I not only loved the people I worked with, but that the owners of the company were marvelous!  I was an assistant manager and then a store manager for several years during college, and left the position just after my first baby turned one.  Then they offered me an incredible opportunity to work for them from my home, out of state, watching their security cameras weekly.  So that is what I have been doing for them the past 4 years, and it has been an incredible blessing to make a small income while my husband went to dental school. But since he is graduating next week and finally getting started on his career, I thought it was finally time to cut ties and focus on other things!  But I will always be thankful for that job!  

Since this seems like the ending of an era to me, I thought I'd go out by posting a re-creation of one of my favorite pizzas from Papa Murphy's...the BBQ Chicken.  You would think after so many years of working in one place, I would abhor the food.  But it is actually quite the opposite.  Papa Murphy's is still one of my favorite places to get pizza and I especially love their specialty pizzas.  They don't always carry the BBQ chicken, and in fact, not all stores even get it.  This past weekend, I had a sudden craving for it and decided to create my own version.  It was really yummy!  If you like BBQ sauce, then I think you will love this!

BBQ Chicken Pizza

*You can use whatever pizza dough recipe that you would like.  I like this one because it is easy and requires no rising.  I use it all the time when I need a quick dinner idea and it tastes great.  If making dough isn't your thing, purchase a ready made crust from the store and use it instead.

Fast and Easy Pizza Dough

3 cups flour, more or less
1 Tablespoon honey, heaping
1 Tablespoon oil, heaping
1 cup warm water
1 Tablespoon yeast
1/2 teaspoon garlic salt

Topping

1-1/2 cups shredded or chopped cooked chicken
2 cups shredded mozzarella, divided
1/2 cup 3 Tablespoons your favorite BBQ sauce, divided
2 green onions, chopped
1 roma tomato, chopped


Preheat oven to 475 degrees.  If you are using a pizza stone, let the stone heat for at least 30 minutes in the oven before baking.

Mix all pizza dough ingredients together, except the flour.  Add the flour and knead for several minutes, then put into pan, pizza peel or pizza stone.

Combine the chicken and 1/4 cup BBQ sauce and mix until the chicken is covered.  Spread the remaining 1/4 cup + 3 Tablespoons BBQ sauce over the pizza dough.  Sprinkle about 1-1/2 cups mozzarella cheese over the sauce.  Sprinkle the chicken mixture over the mozzarella cheese.  Sprinkle the green onions and tomato on top.  Then cover with the rest of the mozzarella.

If baking in a sheet pan, bake for 12 minutes (checking often) until crust is browned and cheese is golden and bubbly.  If baking on the preheated pizza stone, slide pizza onto the stone and bake for about 8 minutes.  Makes 1 large pizza.

Recipe Source:  The Unsophisticated Kitchen using the pizza dough recipe from Mel's Kitchen Cafe.

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Balsamic Glazed Pork Loin

I present to you my very favorite dinner!  Seriously, there are a great many meals that I love, but this my friends, is the best.  I even chose this for my Mother's Day meal!  My husband, Jason, is a beef kind of guy.  He will pick beef any day, over the best ever pork meal.  But even he loved this!  Every last piece of roast was devoured.  And to add to its appeal, the pork is cooked in the slow cooker!  Easy and delicious!  I encourage you to make this..and soon!  

Balsamic Glazed Pork Loin

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove of garlic, finely minced

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 Tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 Tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and minced garlic.  Rub the spices all over the roast and place it in the slow cooker.  Pour 1/2 cup water into the slow cooker.  Cover and cook on low for 6-8 hours.  Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil.  Reduce the heat and let the mixture simmer, stirring occasionally, until it thickens.  Remove the pork from the slow cooker and shred.  Place on a platter or plate and drizzle the glaze over the pork.  Serve.

Recipe Source:  Mel's Kitchen Cafe

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Curried Chicken Shephed's Pie

First of all, anyone have any tips on photographing a casserole?!  That was not an easy task!  No matter what I did, my dish just looked like a sloppy, gloppy mess!  Is gloppy a word?  I don't think so.  Don't let the pictures deter you from making this shepherd's pie though...it is delicious!  

What do you think of when you hear the term comfort food?  I have heard it in relation to foods like pot roast, grilled cheese sandwiches, fried chicken, those types of foods.  For me, shepherd's pie is the ultimate comfort food.  I had never had a shepherd's pie until I met my husband.  It was one of the first dishes that his mom served when I started joining their family for Sunday dinner.  Though a little nervous about the combination of green beans, potatoes and hamburger at first, I was hooked after one bite.  Now that we are living away from our families and no longer able to join either of them for Sunday dinner, I now consider things like my mother-in-law's shepherd's pie and my mom's sloppy joes and baked beans to be pure, down-right delicious comfort foods.  If there is one thing I hate about living far from family, it is missing those Sunday dinners, at either my parent's house or my in-law's.  I wish we could be there every week.  But since we can't, its my job to serve up those comfort dishes to my little family, and since I like to try new things, I decided to switch it up a little bit and try out a twist on the old (and well beloved) shepherd's pie...and this is it...Curried Chicken Shepherd's Pie.  Tender pieces of chicken breast, are enveloped in a slightly spicy, chicken broth based sauce, mixed in with tender vegetables and covered up by buttery and creamy mashed potatoes.  I thought this dinner was amazingly delicious!  

So tell me what are some of your favorite comfort foods?!

Curried Chicken Shepherd's Pie

This recipe calls for cooked chicken and prepared mashed potatoes...so plan ahead!  This would be a great recipe to use up some left over mashed potatoes.

1 large onion, chopped

2 celery ribs, chopped

2 Tablespoons butter, divided

1 cup frozen peas and carrots

3 Tablespoons all-purpose flour

1 teaspoon curry powder

1-1/2 cups reduced sodium chicken broth

1/2 cup milk

2 cups cubed cooked chicken

2 Tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups mashed potatoes

1/4 teaspoon milk

In a large skillet, sauge onion and celery in 1 Tablespoon of butter until tender.  Add frozen vegetables and remaining butter.  Cook for 2 minutes longer.

Stir in flour and curry powder until blended; gradually add broth and milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add the chicken, parsley, salt and pepper.

Transfer to a greased 2-quart baking dish.  Top with potatoes and sprinkle paprika over the top.  Bake, uncovered, at 350 degrees, for 25-30 minutes or until heated through.

Recipe Source:  Adapted ever so slightly from Taste Of Home 

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Marsala Pork Chops

This recipe is a good one!  I love these pork chops!  However, I probably should have changed the name to something else.  The original recipe called for Marsala wine, but I don't keep wine on hand, so I improvised and adapted the recipe slightly to what I had.  Yep, I pushed the marsala right on out of there.  But I couldn't think of a better name...so Marsala it is, but isn't...get it?!  Good.  Name aside, this is a truly delicious meal.  It has only been the last few years that I have discovered a deep love of onions and this meal definitely caters to that taste.  If you love onions and garlic, you will adore this meal.  If you don't...well skip over this one and I'll have something for you non-onion lovers in the next few days!  

Marsala Pork Chops

1/2 cup seasoned bread crumbs

4 pork loin chops (the original recipe says bone-in, I use boneless)

3 Tablespoons olive oil, divided

3 medium onions, thinly sliced

6 garlic cloves minced

1/2 cup chicken broth

1/4 teaspoon peper

1/8 teaspoon salt

1/4 cup cold butter cubed

Hot cooked egg noodles

Place bread crumbs in a large resealable plastic bag.  Add pork chops, one at a time and shake to coat.  In a large skillet, cook pork chops in 2 tablespoons of oil over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160 degrees.  Remove and keep warm.

In the same skillet, sauté onions in remaining oil until tender.  Add garlic and cook for 2 minutes longer.  Add the chicken broth, pepper and salt, stirring to loosen browned bits from the pan.  Cook, stirring occasionally until liquid is nearly evaporated.  Stir in butter until melted.  Serve over pork chops and noodles.

Recipe Source:  Adapted slightly from Taste of Home

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Open-Faced Chicken Avocado Burgers

I first made these open-faced burgers about 3 years ago when I really started getting serious about learning how to cook.  I remember looking at the recipe and being totally overwhelmed with the list of ingredients and I remember that it took, what seemed to me, a very long time to throw them together.  I even went to a specialty store to look for the ground chicken because I was sure that the regular grocery store wouldn't carry it.  Well, after all the work I thought I put into them I was delighted at how delicious they were!  The avocado dressing sauce was tangy and delicious and took what could be just a regular old burger over the top!  Even though I loved these and thought they were one of the best things I had made yet, I didn't make them again until just a few weeks ago.  The only reason being that I remembered them to be way too much work!  But when I was at Walmart the other day and spotted the ground chicken (that I thought was some crazy uncommon ingredient), I had a sudden strong desire to make them.  So I pulled out the recipe when I got home, and I actually laughed out loud at myself.  I couldn't believe that I thought these were so difficult to make!  It showed to me how far I have traveled in my culinary journey, because things that once seemed so overwhelming and difficult to me, now seem like a piece of cake!  Beautiful in their presentation, these are an easy and delicious spin on the classic burger! 

Open-Faced Chicken Avocado Burgers

Avocado Sauce:

1 Tablespoon lemon juice

1/4 teaspoon Worcestershire sauce

1/2 medium ripe avocado, peeled

1/2 cup mayonnaise

1/4 cup sour cream

4 green onions, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Burgers:

1/4 cup shredded Parmesan cheese

2 Tablespoons prepared pesto

3 garlic cloves, minced

1/4 teaspoon salt

1 pound ground chicken

4 Tablespoons olive oil, divided

1/2 pound fresh mozzarella cheese, cut into 4 slices

4 slices Italian bread (3/4 inch thick)

2 cups fresh arugula or fresh baby spinach

8 slices tomato

1/4 teaspoon dried basil

1/4 teaspoon pepper

In a blender, combine the first eight ingredients; cover and process until smooth.  Chill until serving.  For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt.  Crumble chicken over mixture and mix well.  Shape into four patties.

In a large skillet over medium heat, cook burgers in 2 Tablespoons of oil for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear.  Top with cheese; cover and cook for 1 minute longer.  

Meanwhile, brush the bread with remaining oil and place on a baking sheet.  Broil 3-4 inches from heat for 1-2 minutes on each side or until toasted.  

Spread each slice of toast with 2 Tablespoons of the avocado dressing (refrigerate the remaining sauce for another use...I have used it on sandwiches and other hamburgers).  Top the slices of bread with the spinach, a burger and sliced tomato.  Sprinkle each burger with basil and pepper.  Serve.

Recipe Source:  Taste of Home

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Terrific Turkey Enchiladas

                           

Well, I inadvertently took more than a week off of blogging.  Between parent teacher conferences, a visit from my family from Idaho, and closing on our house, this past week was crazy busy!  It flew by without me even realizing it!  In fact this whole month has!  Just minutes ago, a flier fell out of my cupboard for an event that I planned to attend...on March 9th.  I thought for a second about what day it was and could not wrap my mind around the fact that it had taken place almost 3 weeks ago!  Time is flying by too fast for me right now!  

Anyhow, I am back with a delicious recipe for some hearty Mexican food.  I love Mexican food!  I mean, you cannot go wrong with melted cheese, and I do not know about you, but I don't believe I have ever eaten Mexican anything that wasn't smothered in cheese!  I'm not big on spice, in fact, often times I can't even hack mild salsa, so you can rest assure that anything I post will not pack a huge punch...just in case you can't handle the spice like me.  These enchiladas have a white sauce, which I much prefer over the red stuff, but I had only ever had when stuffed with chicken (which I also love!!).  These enchiladas break the mold in that they are made with ground turkey.  I really enjoyed this dinner!  It seems like there are a ton of ingredients but they really do come together fairly easily, so don't fret!

Terrific Turkey Enchiladas

1-1/4 cups frozen corn, thawed

1 can (4 ounce) chopped green chilies

1 cup fresh cilantro leaves (I have to leave these out due to my husband's pure hatred...I am jealous of anyone that can add these in)

1/3 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon pepper

Enchiladas

3/4 pound ground turkey

1/3 cup chopped onion

1 garlic clove, minced

1 Tablespoon olive oil (Optional.  I left out because I feel there is enough grease coming off the turkey.)

3/4 cup salsa

1 Tablespoon cornmeal

2 teaspoon chili powder

1-1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon pepper

6 flour tortillas (8 inch)

1-1/4 cups shredded Mexican cheese blend, divided

1/4 cup sliced ripe olives (Optional...I left these out due to my pure hatred)

Place the first six ingredients into a food processor; cover and pulse until blended.

In a large skillet, cook the turkey, onion and garlic in oil over medium heat until the meat is no longer pink.  Remove from the heat, stir in the salsa, cornmeal and seasonings.  Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 Tablespoons of cheese.  Roll up and place seam side down in a greased baking 9x13 inch baking dish.  Spoon corn mixture over the top.  Sprinkle with olives (if using) and remaining cheese.  

Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 5-10 minutes longer or until heated through.

Recipe Source:  Taste of Home

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Tomato Cream Soup

As I mentioned last week, my family has been hit hard with sickness.  My kids had it, my husband had it, and after 2 weeks, I still have it!  I have had enough of this little bug and can't wait to kick it!  On the day that my husband was at his worst, I knew that the only thing that he would be able to handle for dinner, would be a nice hot bowl of soup.  But since I was still not feeling fabulous, I wanted something easy and fast.  This recipe fit the bill for all of those things.  I whipped it up in a matter of minutes and served along side a hot grilled cheese sandwich, it was the perfect meal for all of us sickies around here!  My husband especially liked this soup.  You can never have too many soups in your file and one that is as easy and painless as this, is even better!  

Tomato Cream Soup

2 cups milk

1 can (14.5 ounce) diced tomatoes, undrained

1 package (8 ounce) cream cheese, softened (I used light with stellar results)

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon pepper

Place all ingredients in a blender.  Cover and process until smooth.  Transfer to a large saucepan and heat through.  Serve warm. 

Recipe Source:  Taste of Home

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Caprese Chicken with Bacon

I adore the flavors of caprese!  I love the fresh taste of basil and tomato together, and mozzarella is my very favorite type of cheese.  Now throw some bacon to the caprese mix and holy cow, we have a major winner!  This dinner is so simple, so fresh, so beautiful and so delicious!  It really couldn't be easier to throw together and my house always smells divine while its baking.  I love this dish and I think that you will too!

Caprese Chicken with Bacon

8 strips of bacon

4 boneless skinless chicken breast halves

1 Tablespoon olive oil 

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices mozzarella cheese

Preheat oven to 400 degrees.  Place bacon in an ungreased baking dish.  Bake for 8-10 minutes or until partially cooked but not crispy.  Remove to paper towels to drain.  Place chicken in an ungreased 13x9 baking dish.  Brush chicken with oil and sprinkle with salt and pepper.  Top with tomatoes and basil.  Wrap each breast in two bacon strips, arranging bacon in a criss-cross.  Bake uncovered, at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees.  Top with cheese and bake 1 minute longer or until melted.  

Recipe Source:  Taste of Home

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Gnocchi Chicken Minestrone

I, my friends, am just hours away from leaving this sunny place I live in, to head to yet another sunny place, that is Southern California!  We are taking our kids on a last minute surprise trip to Disneyland and I could not be more excited!  Mostly I can't wait to see their sweet faces tomorrow morning when they realize where we are and what we are doing!  If this trip had not been planned last minute, I never would have been able to keep it from them!  I have just about spilled the beans a dozen or more times!  Speaking of beans, I have a tasty soup to share with you today, chalk full of hearty and healthy things like beans, peppers, zucchini, chicken breasts, peas, and potato gnocchi.  In case you are not privy as to where in the grocery store gnocchi is found, as I was not, you can find look for it in the pasta or frozen foods section.  So for those of you who are not leaving one sunny place for another, and are still stuck behind closed doors because of freezing temperatures and/or inches of snow, (I'm talking to you my hometown folks in good old Pocatello, Idaho), then this soup is for you!  Served up with some Parmesan bread sticks, this is the perfect cold-weather, comfort meal.  

PS...I have heard so much about the fantastic food at Disneyland, and even though I have been there more than half a dozen times, I have yet to discover any of these culinary treasures.  Does anyone have any recommendations for must-eat meals or restaurants in Disneyland?!  Please let me in on any secrets you might have!!  Thanks a million!  

Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins or breasts, cut into 1/2 inch pieces

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons olive oil, divided

1 small green pepper

1 small red pepper

1 small yellow pepper

1 medium zucchini, finely chopped

1/3 cup chopped red onions

1/3 cup chopped prosciutto or deli ham

4 garlic cloves, minced

2 cans (14.5 ounce each) chicken broth

1 can (14.5 ounce) Italian diced tomatoes, undrained

3.4 cup canned white or kidney or cannellini beans, rinsed and drained

1/2 cup frozen peas

3 Tablespoons tomato paste

1 package (16 ounce) potato gnocchi

1/2 cup shredded Asiago or Italian blend cheese

8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper.  In a skillet, saute chicken in 1 Tablespoon oil until no longer pink.  Remove from pan and set aside.  In the same pan, cook the peppers, zucchini and onion in remaining oil until tender.  Add prosciutto and garlic, and cook 1 minute longer.  Transfer vegetables to a soup pot.  Add the broth, tomatoes, beans, peas and tomato paste and chicken.  Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.  

Meanwhile, cook gnocchi according to package directions.  Drain and stir into soup.  Garnish each serving with cheese and basil.  

Recipe Source:  Adapted from Taste of Home

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Rosemary & Garlic Pork Tenderloin

I have only recently discovered my love of the pork tenderloin.  For the longest time, I thought I was being locked out of some super secret club that knew something about pork tenderloin that I didn't.  I read recipe after recipe, blog post after blog post, about this favorite cut of meat that was not only lean, but also so tender and so delicious.  My experience in cooking a pork tenderloin had yielded a very different opinion than the aforementioned ones.  The only time I had ever cooked a tenderloin was many years ago, when I found a pre-marinaded one in the less than stellar meat section of a Walmart.  Not only was the marinade horrible and salty, I had overcooked it so the meat was dry and tough.  I had diligently avoided them since.   But after so many rave reviews on some of my favorite sites like Mel's Kitchen Cafe and Our Best Bites, blogs run by ladies whom I trust greatly when it comes to food, I decided to give it another go.  And I was smitten!  If cooked correctly, a tenderloin can give you the most moist, tender and flavorful, lean meat experience.  I have tried no less than 5 pork tenderloin recipes in the last 2 months and I have loved each and every one.  The pork tenderloin is so versatile and adaptable.  This recipe is the latest great one we have enjoyed in our home.  It is full of flavor, has only a few simple ingredients and comes together in a matter of minutes.  I served this with roasted asparagus and boiled and buttered red potatoes, and it was a perfect Sunday evening meal.  However, its so fast and easy that it would make a fabulous week night meal as well.

Rosemary & Garlic Pork Tenderloin

*Pork tenderloins generally come packaged by two's.  This recipe is for one 1-pound tenderloin but can be easily doubled to make both tenderloins.  

2 Tablespoons finely chopped fresh rosemary

4 garlic cloves, minced

1 (1 pound) pork tenderloin

1/2 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 475 degrees.  Combine rosemary and garlic.  Make several 1/2 inch deep slits in pork tenderloin.  Place about half of the rosemary and garlic mixture in the slits.  Rub the remaining mixture over the pork.  Sprinkle with salt and pepper.  Coat a jelly roll pan or roasting dish with cooking spray.  Place pork on the pan and insert a meat thermometer into the thickest portion of the pork.  Bake for 20 minutes or until thermometer registers 160 degrees (meat will still be slightly pink) or to a desired degree of doneness.  Let stand 5 minutes, and cut into 1/4 inch thick slices.

Recipe Source:  Cooking Light

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Chicken Stew with Balsamic Roasted Vegetables

We had another dip in temperature to the 50's this past week.  I know some people here in the Phoenix valley think that is just way too cold and are about sick of this chillier weather that we have been having this winter.  I, however, could not love it more!  Every time I check the 7 day forecast on my phone and see that it is still in the 60's, my heart does a tiny leap of happiness.  I am not ready for the rise in temps that will be coming to us in the next few months.  I shouldn't be living in fear of the heat, but I do.  Anyhow, if it is in the 50's, I will undoubtedly be making soup (I'm sure there are many of you in much colder climates rolling your eyes right now that I am calling the 50's soup/winter weather... sorry).  This was the soup of choice this past week and it was incredibly delicious.  It was hearty, filling and so so flavorful.  This was my first foray into the world of stew preparation (unless you count heating up a can of Campbell's beef stew...which I used to do...a whole lot), and it turned out wonderfully!  It was also the first time I have had a stew that didn't have beef in it, and the change was really nice.  

This soup might seem like a big task because of the vegetable roasting step, however, I made this in the afternoon while my little girl napped, and then I just put it in the fridge until dinner time.  I pulled it out, heated on medium-high for about 10 minutes and it was good to go and so perfect... until we were interrupted by a realtor at our door asking if he could show our for-sale home to some clients.  I had to pull my kid's bowls out from under them and dump it back in the soup pot.  But again, 30 minutes later, when I had to heat it for the 3rd time, it was still perfect!  So this definitely falls in the make-ahead category.  This is totally going into our tried-and-true soup folder.  It is a perfect dinner for a cold night!

Chicken Stew with Balsamic Roasted Vegetables

*Though the recipe says to use 3 chicken breasts and 3 thighs, feel free to use whatever chicken you have on hand or feel like using.  The original recipe called for 6 breasts, but recommended using 1/2 and 1/2 to make it more economical.  I love thighs so that is what I went for and I loved that each bite was a little bit different.  If you want to use all thighs, or all breasts, go for it...I think it would be great any way.

4 cups unpeeled, cubed red potatoes (3/4-inch cubes)

2 cups whole baby carrots

1 cup coarsely chopped red onion

2 Tablespoon balsamic vinegar

1 Tablespoon Olive Oil

1 teaspoon minced garlic

1-1/2 teaspoon dried thyme, divided

1-1/2 teaspoon dried rosemary, divided

1 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sliced fresh green beans

3 boneless skinless chicken breasts (1 pound), cut into 1 inch cubes

3 boneless skinless chicken thighs (1 pound), cut into 1 inch cubes

3-1/2 to 4 cups reduced-sodium chicken broth, divided

2 Tablespoon cornstarch

Preheat oven to 425 degrees.  Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered for 15 minutes. Stir vegetables and roast for another 15 minutes.  Add green beans, and roast for 10 more minutes.  

Meanwhile, pour 1/2 cup chicken broth into a large soup pot.  Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary.  Bring to a boil.  Add chicken pieces and reduce heat to medium-high.  Cook uncovered, until chicken is cooked through, about 12 minutes.  Add roasted vegetables to chicken and broth.  Stir in 2-1/2 to 3 cups chicken broth (depending on how much liquid you want.  I will add more broth next time to make it soupier).  In a small bowl, combine cornstarch with 1/2 cup broth and stir until lump free.  Add cornstarch mixture to chicken and vegetables.  Cook until stew is bubbly and has thickened, about 3 minutes.  

Recipe Source:  Adapted from Taste of Home

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Apple-Brined Chicken Thighs

I came across this recipe several years ago, but the word 'brined' scared me right away.  I had no idea what that meant and it seemed much too complicated for me, so I just skipped right over it.  But during the last holiday season, I heard so much about how amazing a brined turkey was, I knew I had to try it.  So after learning that brining is actually really nothing more than marinading your meat in a mixture full of salt,  I brined myself a turkey, and it turned out great!  So when I re-discovered this recipe the other day, and I saw that 'brined word',  I knew I could handle it.  The original recipe instructed to throw some beans into a roasting pan before nesting the chicken thighs amongst them and cooking it all together.  I cooked this up for our Sunday dinner last week, took it out of the oven, staged my pictures and then grabbed a green bean to do my taste test.  I could have cried...they were horrible!  They weren't completely cooked, but that was the least of their issues.  The flavor was just dreadful and so strong and it was tough for me to even choke them down.  So as we sat down to dinner, I gave my husband the cautionary warning that this dinner was probably a major fail.  Then we each took our first bites and it turns out there was nothing to be worried about!  We were so very pleasantly pleased with the chicken!!  It was not only super simple to prepare, but it was some of the most amazingly flavorful, tender and delicious chicken I have ever made!  I was so glad that the awful beans were not a pre-cursor to the rest of the meal.  My whole family loved this chicken!  Even my non-eating children ate this!  This is a definite must-make again...without the beans....definitely no beans. 

Apple Brined Chicken Thighs

3 cups apple cider or juice

1 medium onion, sliced

1 medium lemon, sliced

4 fresh rosemary sprigs

1/3 cup kosher salt

1/2 cup packed brown sugar, divided

4 garlic cloves, minced

1 bay leaf

1 teaspoon whole peppercorns (I just used 1 teaspoon pepper because I didn't have any)

2 cups cold water

10 chicken thighs (original recipe said bone in...I used boneless with fantastic results!)

1 2-gallon resealable plastic bag

3 medium tart apples, cut into wedges

1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed

1 Tablespoon olive oil

1/4 teaspoon pepper

In a pot, combine the cider, onion, lemon, rosemary sprigs, salt, 14 cup brown sugar, garlic, bay leaf and peppercorns.  Bring to a boil.  Cook and stir until the salt and brown sugar are dissolved.  Remove from the heat; stir in water.  Cool brine to room temperature.

Place chicken in the 2-gallon resealable plastic bag.  Carefully pour cooled brine into bag.  Squeeze out as much air as possible, seal bag and turn to coat.  Place in a roasting pan.  Refrigerate for 2 hours, turning occasionally.

Preheat oven to 400 degrees and grease a roasting pan.  Place apple wedges in greased roasting pan.  Drain chicken and place in prepared pan  Bake, uncovered for 40 minutes.

Combine the minced rosemary, oil, pepper and remaining brown sugar.  Sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180 degrees.  Discard apples and serve chicken. 

Recipe Source:  Adapted from Taste of Home

I am linking up at these fantastic blogs!

Texas Pork Burritos

Allow me, for a minute, to take a break from the beautiful desserts of Valentine's day, to tell you about this mighty flavorful, tender, savory, delicious meal that I stumbled upon this week.  Seriously, it is tasty.  I found this recipe in an old magazine that I have been keeping around, and decided to give it a go earlier this week.  It was a hit!  Which was a good thing for my ego after 2 major dinner flops the previous days.  I don't know about you, but when I think about a pork burrito, I only ever thing of the sweet version served at restaurants such as Cafe Rio or Costa Vida.  Now, as totally delectable as that is (in my opinion, not my husband's...he hates Cafe Rio!!!  Is he a weirdo or what?!), this was delightfully different.  It has a few surprise ingredients like carrots, onions and olives (well, we left those out because I DESPISE the little black creatures), that somehow work perfectly in this dish!  I definitely recommend you try this very soon!  I served it as an easy weeknight dinner as it utilizes the slow cooker (yay!), but it could definitely pass as a fancier Sunday night dinner or for your dinner guests.  

Texas Pork Burritos

*Just a couple notes about this recipe.  The original recipe called for a pork shoulder roast.  I could not find anything but a gigantic one, and I definitely didn't need that.  So I bought a small 2 pound boneless pork rib roast and it worked perfectly.  I did cut all of the ingredients in half since it was much smaller.  Also, it was pre-salted which I didn't notice until after.  I would have cut the salt out in the recipe had I known, so check your roast for that or it may be a little too salty.  Also, the original recipe calls for olives and cilantro, so I included them here.  I hate olives so I left them out.  As much as I would have loved to have a heaping pile of fresh cilantro stirred into this, thanks to 2 glorious years lived in Venezuela, my husband will not touch the stuff (or smell it!) so I had to leave that out.  So add those 2 ingredients at your own risk...insert evil laugh here...just kidding.  I'm sure it will be fantastic with those as well, but I put optional in there next to them.  One last thing, the whole time we were eating this, I kept thinking how incredible it would be on homemade tortillas...so if you have the time (they are actually pretty easy), you might think about going that route.  If not, store bought will work great too! 

1 boneless pork shoulder or boneless pork rib roast (3 to 4 pounds)

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons Canola Oil (I used Olive)

2 cans (10 ounce each) green enchilada sauce

1 large onion, thinly sliced

2 medium carrots, thinly sliced in half moons

2 cans (2-1/4 ounce each), sliced ripe olives, drained (Optional)

1/2 cup chicken broth

2 Tablespoons ground cumin

3 garlic cloves, minced

2 teaspoons dried oregano

2 Tablespoons all-purpose flour

1 cup (8 ounces) sour cream

1/2 cup minced fresh cilantro (Optional)

10 flour tortillas, warmed

2 cups (8 ounces) shredded Mexican cheese blend

Sprinkle pork with salt and pepper.  In a large skillet, brown meat in oil in batches (if necessary; mine was small enough that I didn't need to do it in batches).  Transfer to a slow cooker.  Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.  

Remove the meat from the slow cooker and shred with 2 forks.  Combine the flour and sour cream in a small bowl.  Stir into meat mixture.  Return the shredded pork back to the slow cooker, cover and cook on high for 30 minutes or until thickened.  If using, stir in cilantro.

Spoon 2/3 cup pork mixture onto each tortilla, top with about 3 Tablespoons of cheese.  Roll up tightly and serve. 

Recipe Source:  Taste of Home

I am linking this and other tasty recipes up to these great blogs!  Check them out!

Herb-Rubbed Pork Chops

You know those evenings when its suddenly 5 o'clock and time to get ready for dinner, and you realize that you forgot to marinate your chicken breasts, or start the soup in the crock pot, or maybe the chicken wings you were going to make are suddenly rotten and smelly?  What...No?  You don't have those nights?  Well, kudos to you then.  However, if you are like me and have those types of night, much more often than you would like to admit, then this recipe is for you.  I have had this recipe on file to try for quite some time now, but haven't gotten to it.  But earlier this week one of those aforementioned situations happened to me, and I was stuck with no idea of what to make for my hungry brood (can you call a family of 4 a brood?!).  I flipped to this recipe, saw that I had every item needed for it, and cooked it up in less than 15 minutes.  The herb-rub was so easy to throw together and was full of flavor.  The pork chops cooked up juicy and tender, and I couldn't have been more pleased with this easy and delicious week night dinner!  So if you are ever in one of those pickles that leave you wondering what in the world you are going to feed to your sweet little faces, give this a try.  Or you could plan it into your weekly menu and make it on purpose...I will do that next time, because it was definitely good enough for that too!

Herb-Rubbed Pork Chops

Makes 2 servings, but can easily be doubled or tripled for more servings

1 teaspoon dried parsley flakes

1 teaspoon dried marjoram

1 teaspoon rubbed sage

1/8 teaspoon salt

1/8 teaspoon pepper

2 pork chops (3/4 inch thick and 6 ounces each)  The original recipe said to use bone in chops.  Mine were not bone in and they worked wonderfully.  So I say use whatever you have or desire!

1-1/2 teaspoon olive oil, divided

6 Tablespoons chicken broth

In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper.  Brush both sides of pork chops with 1 teaspoon olive oil.  Rub with herb mixture.

In a large nonstick skillet coated with cooking spray, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned.  Remove and keep warm.  Add broth to skillet, stirring to loosen browned bits.  Bring to a boil.

Return chops to the pan.  Reduce heat and cover and simmer for 4-5 minutes or until a meat thermometer reads 160 degrees.  Serve chops with pan juices.

Recipe Source:  Slightly adapted from Taste of Home

I have shared this recipe at many of these fun link parties!  Check them out!

Chicken & Spinach Lasagna

I love lasagna.   It would be fair to say, actually, that I absolutely adore all things Italian.  Carbohydrates are among my greatest weaknesses.  I could eat pasta, pizza, and breads of any type all day every day.  No exaggeration.  Those restaurants that serve all-you-can-eat bread at the beginning of your meal (think Olive Garden or Johnny Carino's) are my most favorite places in the world to eat.  Anyway, I love a good old fashion lasagna filled with beef or sausage, but I have also fallen in love with this recipe.  It is still a red sauce lasagna, but with a slight twist.  Instead of the traditional browned sausage or beef, this is filled with shredded chicken.  Add that to the feta, mozzarella cheese, and creamy ricotta/cottage cheese/spinach mixture, and you have a winning combination.  My husband Jason was never a lasagna lover (when he was young, he hated anything made with noodles!  Weirdo!!), so I was a little nervous for his reaction when I served this up the first time.   Turns out, I had no need to fear...he loved it and has since asked for it many times!  We really love this lasagna and I think you will too!

Chicken and Spinach Lasagna
*This recipe calls for 3 1/2 cups cooked chicken, so plan accordingly.  I usually just boil my chicken breasts with some broth and then shred when it is done.  I know there are several other popular methods like this one or this one.  To make your life even easier, you could simply shred a store-bought rotisserie chicken.

1 cup ricotta cheese
1 cup cottage cheese
5 ounces frozen spinach, thawed, squeezed dry, chopped
1 egg
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
9-12 uncooked lasagna noodles
3 1/2 cups cooked, chopped or shredded chicken
4 cups favorite pasta sauce
1 cup crumbled feta cheese
1 1/2 cups packed shredded mozzarella
dried or fresh parsley for garnishing (optional)

In a medium bowl, combine ricotta, cottage cheese, spinach and egg, oregano and black pepper.  Cover and refrigerate until ready to use.  Prepare lasagna noodles according to package directions.  Drain.  Rinse with cold water and drain again.  Spray a 9x13 inch baking pan with cooking spray.  To assemble lasagna, spoon 1 cup of sauce over bottom of pan.  Arrange 4 lasagna noodles, 3 lengthwise, 1 crosswise,  (I never use the crosswise noodle and it works great), over sauce.  Top noodles with another 1 cup of sauce, followed by 1/3 of the chicken, 1/3 of the feta, and 1/3 of the mozzarella.  Arrange 4 more lasagna noodles (or 3, if you choose), followed by 1 cup of sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 of the feta, and 1/3 of the mozzarella.  Repeat layering with 3 or 4 more noodles, sauce, chicken, feta, and mozzarella.  Sprinkle with parsley over the top.  Cover loosely with foil and bake at 375 degrees for 40 minutes.  Remove foil and bake for 5 more minutes.  Let stand 10 minutes before serving. 

Recipe Source:  Adapted from Taste of Home

I linked up to these great blogs:

Addicted to Recipes
Mom's Test Kitchen
Jam Hands
Skip To My Lou
Pint Sized Baker
Inside BruCrew Life
Reasons To Skip the Housework
My Girlish Whims
Lil' Luna

Herb & Cheese Stuffed Burgers

I know what you are thinking, who needs a recipe for a hamburger?!  Am I right?  I know, I get it.  I am generally not one to pull out a recipe for a hamburger.  Just like everyone else, I pull the meat out of the fridge, form some patties, sprinkle them with salt and pepper, and top them with a slice of cheese...good to go.  And as delicious as a plain old hamburger is in it's own right, these little babies are a good way to go as well.  With only slightly more work involved than the old regular burger, you can instead, have this tasty version, stuffed with a creamy cheddar and cream cheese mixture.  And thanks to the rosemary and sage, there are little pops of unexpected flavor throughout.  So if you are tired of the same-old, same-old, go ahead and give these a try!

Herb & Cheese Stuffed Burgers

1/4 cup shredded cheddar cheese
2 Tablespoon cream cheese, softened
2 teaspoon dried parsley
3 teaspoon Dijon mustard, divided
2 green onions, thinly sliced
3 Tablespoon dry bread crumbs
2 Tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves (I used rubbed sage and it worked great)
1 pound lean ground beef
4 hard rolls, split (I used hamburger buns, and though they worked good, I will try hard rolls next time)
Lettuce leaves, tomato slices optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 teaspoon mustard.  Set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard.  Crumble beef over mixture and mix well.  Shape into eight thin patties.  Spoon cheese mixture onto the center of four patties and top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.  Serve burgers on rolls or buns, with lettuce and tomato if desired.

Recipe Source:  Very slightly adapted from Taste of Home

I shared this recipe at these great blogs:

Sweet Bella Roos
Taste and Tell
The Country Cook
Foodie Friends Friday
Tidy Mom
The Best Blog Recipes
Whipperberry
Tater Tots & Jello
What's Cooking With Ruthie
Or So She Says
I Heart Nap Time
Addicted To Recipes
Jam Hands
Skip to My Lou
Pint Sized Baker
Inside BruCrew Life
Reasons to Skip the Housework
Lil' Luna

Cheese & Corn Chowder

I am so excited to share this, my favorite soup of all time, with you!  There isn't really much I can say about it, except that it is amazing!  The first time I made this soup nearly two years ago, I said to Jason that we had just consumed heaven in a bowl.  Big words, for just a small bowl of soup...but it really was that good.  I have made it countless times since then, and it has been every bit as good, each and every time.  Lucky for me, my family loves this just as much as I do and not a complaint is muttered, whenever it is on the menu.  I hope you love it as much as we do!

Cheese and Corn Chowder

Makes 12 cups

5 strips of bacon, diced

2 cups onion, chopped

1 cup celery, chopped

1/4 cup flour

1 teaspoon thyme

1 teaspoon kosher salt

1/4 teaspoon turmeric

a pinch of cayenne pepper

6 cups chicken broth

3 medium potatoes, peeled and diced (I have left mine unpeeled many times)

1 cup diced or cubed, cooked ham (optional...but highly, highly recommended!)

4-5 cups frozen corn

1 cup heavy cream (I have used half-and-half with good results; it is just much less creamy)

1 cup shredded cheddar cheese

2 ounces cream cheese

Saute bacon in a skillet.  Once it is crispy, transfer it to the pot that the soup will eventually be housed in.  Now saute the celery and onion in the bacon grease, adding the spices.  Once the vegetables are soft, add the flour, coating the veggies.  Stir and cook for about a minute.  Slowly add the chicken broth, stirring to combine.  Add the potatoes and corn and bring to a boil simmering about 10-12 minutes, or until the potatoes are tender.  Stir in cream, cheddar cheese, and cream cheese.  Simmer just until the cheese melts.

Recipe Source:  Slightly adapted from Simply Yum

I shared this tasty recipe at these blogs:

Inside BruCrew Life

Pint-Sized Baker

Lil Luna

Buns in My Oven

Somewhat Simple

Sweet Bella Roos

Taste and Tell

The Country Cook

Tater Tots & Jello

Foodie Friends Friday

Tidy Mom

The Best Blog Recipes

Whipperberry

What's Cooking With Ruthie

Or So She Says

I Heart Nap Time

Jam Hands

Inside BruCrew Life