Thursday, February 18, 2010

Italian Cream Cheese Chicken




Italian Cream Cheese Chicken

4 chicken breasts
1 envelope Italian dressing mix (dry)
1/4 cup water

Put chicken, Italian dressing mix, and water in crock pot on high.
Cook for 3 hours (good Sunday dish!)

After 3 hours - in saucepan, warm through...

1 - 8oz block of cream cheese (reduced fat)
1 can of cream of chicken soup (reduced fat)
1 - 4oz (drained) can mushrooms (if desired)

Combine with cooked chicken in crock pot.

Serve over rice or pasta.

There are a number of variations of this recipe, I used mushroom soup instead of cream of chicken because that is what I had. I did add the mushrooms because I like them. You could also add some chopped red and/or green bell peppers to add some color. The cream cheese makes it so yummy. It is so easy to make and so nice to come home from church with the house smelling like dinner is ready.

German Pancakes

This is, quite possibly, Jason's favorite breakfast. He can eat a whole pan by himself, and that's saying something because he's not a big eater. This is the recipe I use, and so far it has been my favorite.

German Pancakes:

Ingredients:
6 eggs
1/4 tsp. salt (you can do more or less depending on your taste)
2/3 cup milk
2/3 cup flour
6 Tbs. butter (about 2/3 of a cube of butter)
Syrup and/or Honey

Directions:
Put butter in a baking dish (for this amount of batter, I like to use an 8x11 size dish). Preheat oven to 475 degrees, and put the butter right in (don't wait for it to heat up to 450 before you do this). Check on the butter every few minutes to make sure it doesn't start burning. In a blender, crack the 6 eggs, and add the flour, milk, and salt; mix well. Pull the butter out of the oven and pour the batter into the dish, then place back in the oven and bake for 12-15 minutes or until puffy and browned well.

We like our syrup hot, so we heat that up and drown our pancakes. I actually like to pour a little honey and syrup on mine (it's simply divine!). These are great for breakfast and dinner (and sometimes lunch!), though usually not in the same day :)

Monday, February 15, 2010

Outback Steakhouse's Alice Springs Chicken

We've had this before a few times and it is AMAZING, so I don't know we haven't eaten it more, but we just made it again the other night, and it was even better than I remember. This is Todd Wilbur's version of the recipe, and it is not to shabby!

Title: Outback Steakhouse Alice Springs Chicken
Yield: 4 Servings

Ingredients

***HONEY MUSTARD MARINADE***
1/2 c grey poupon dijon mustard
1/2 c honey
1 1/2 ts vegetable oil
1/2 ts lemon juice
***THE REST***
4 chicken breast halves-without skin; boneless
1 tb vegetable oil
2 c mushrooms; sliced
2 tb butter
salt and pepper; to taste
paprika; to taste
8 slices bacon; cooked
1 c monterey jack cheese; shredded
1 c cheddar cheese; shredded
2 ts parsley; finely chopped

Instructions

Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees F and heat up an oven proof frying pan large enough to hold all four breasts and 1
tablespoon of oil over medium heat. (If you don't have an oven proof skillet, transfer
the chicken to a baking dish for baking). Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.

As the chicken is cooking, in a small frying pan saute the sliced mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Saturday, February 6, 2010

Asian Chicken Lettuce Wrap


This recipe got a lot of positive comments at our Stake R.S. conference that I helped with today.

Asian Chicken Lettuce Wraps

Sauce:

1/3 c. hot water
2 Tbsp. peanut butter
1/3 c. soy sauce
1/3 c. brown sugar
1 clove garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
3 dashes of hot sauce (I did not use this)
1 tsp. ginger root, freshly grated
1 tsp. lime juice
1/4 tsp. lime zest


2 Tbsp. green onion, thinly sliced
3 c. chicken or turkey, cooked and chopped into small pieces
3-4 c. peanut oil (for deep - frying rice noodles) ***
1 pkg. chinese straw rice noodles ****
2 heads iceberg lettuce, core removed, leaves washed and separated, or bib or butter lettuce leaves
carrots, grated
sprouts
cucumber, chopped
1/3 c. peanuts chopped

Combine hot water and peanut butter until smooth. Add soy sauce, brown sugar, garlic, sesame oil, sesame seeds, hot sauce, ginger, lime juice, lime zest, and green onion,. Add half of the sauce to the chicken or turkey; set the rest of the sauce aside to drizzle on the wraps. Refrigerate. In a small, deep saucepan, heat oil very hot. Put a small handful of rice noodles into the oil, they will puff right up. Remove from oil and drain on paper towel. Only use about 1/4 to 1/2 of the package of noodles, since they really expand. 

To assemble the wraps: Fill a lettuce leaf with about 2 Tbsp. chicken mixture; add straw noodles, carrots, sprouts and cucumbers. Drizzle a little sauce and sprinkle some chopped peanuts on top. Roll up to eat. 
I used pre made rice noodles from Grocery store.

Snickers Cake


I just helped with a luncheon for our Stake R.S. conference today. Here are two things we served that were yummy.



Snickers Cake

1 chocolate cake mix
1 14 oz bag caramels
1/3 c. milk
1/2 c. butter
1 cup chocolate chips
1/2 c. nuts, chopped
1 c. shortening
1 lb. powdered sugar
1 tsp. vanilla
1 tsp. butter flavoring (you don't necessarily have to use this)
3-4 Tbsp milk
1 c. miniature chocolate chips

Mix cake according to package directions. Pour 1/2 of batter into a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels, milk and butter. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spread with remaining cake batter. Bake at 250 degrees for 20 minutes. Increase oven to 300 degrees and bake an additional 10 minutes. When cool, prepare frosting; Beat together shortening, powdered sugar, vanilla and butter flavoring. Stir in enough milk to reach desired consistency. Stir in chocolate chips. Spread over cooled cake. Makes 18 servings.