Spiced Chicken with Sweet Potatoes

3-4 chicken breasts, cubed
1/4 c. olive or vegetable oil
1/2 c. dry vermouth (obviously i substituted here. can sub: apple/grape/white grape juice or white wine vinegar)
1 1/2 t. salt
1/4 t. pepper
1/2 - 1 t. ground cinnamon
2-3 T. brown sugar
2 tart apples, cored, cut in wedges
3 sweet potatoes, cooked and sliced

brown chicken pieces in a heavy skillet in hot olive/vegetable oil. drain off all but 1 tablespoon of oil. combine dry vermouth with salt, pepper, cinnamon, and brown sugar. add vermouth mixture to chieck in skillet along with apple wedges. bast chicken. cover skillet and cook over low hear for 25 minutes. add cooked sliced sweet potatoes and baste again until with cooking liquid. cover and simmer until heated.

note: i had to play around with this a little bit. i added more cinnamon and brown sugar because i substituted white wine vingear for the vermouth and i didn't really like the flavor. i think i'll use white grape juice next time. also i cut up the sweet potatoes and baked them in the oven for about a half an hour then added them to the skillet (i actually used a big boiling pot) and let them cook with the chicken and apples for the 25 minutes. i served it over rice pilaf. it was yummier then i thought it was going to be and darek liked it too even though he's not really a sweet potato fan.

Tex-Mex food

I recently came across this blog while in search for a homemade tortilla recipe. I looked through the pages and there really wasn't ANYTHING that didn't sound good to me on her blog.

The name of the blog is homesicktexan.blogspot.com
It's not healthy food, I will tell you that. But it's Tex-mex and BBQ and southern comfort food. There is a section of most popular posts on her sidebar and the King Ranch Chicken Casserole sounds delicious.

UPDATE: Her homemade flour tortillas were AWESOME.

chicken and wild rice salad

so this salad is really delicious and such a good summer dinner. however, i lost the recipe so this is from my head. feel free to experiment a little.

salad:
4 chicken breasts, seasoned, cooked, cubed
2 boxes uncle ben's original recipe long grain wild rice (the 5 minute quick recipe works too)
1 red pepper, diced
4-5 green onions, diced
juice from one lemon
sugar snap peas, diced (i've never added this but i know the original recipe included it)

dressing:
1/2 c olive oil
1/4 - 1/3 c white wine vinegar
2 T dijon mustard
2 T sugar
1 clove garlic, minced
pepper to taste

toppings:
sliced almonds
diced avocado
whatever else you think would be yummy (maybe craisins?)

bake chicken at 400 degrees for 25-30 minutes, while chopping veggies. i season my chicken on both sides with lowry's seasoning salt. prepare rice per box instructions. combine rice, cubed chicken, red peppers, green onion and sugar snap peas in large bowl. in seperate bowl whisk dressing ingredients together (can blend in a blender, or shake in a jar to mix as well). add dressing to rice salad. stir well. serve chilled with toppings. this salad is yummier if you prepare it 24 hours before serving.

enjoy

Maroff Salad

Ok, so Maroff (pronounced Mar-roof) is Tad's step grandfather from Lebanon. Let's just say he makes a tasty salad--that is if you love garlic and lemon as much as we do. Here goes for your breath and sweat for a week. Warn the hubby.

2-3 cloves garlic

1 tsp Kosher salt (at least)

1 lemon

2 T olive oil (something like that) 

Mash garlic and salt in your mortar and pestle to make a paste. Add the lemon juice of one lemon and olive oil. Season with pepper.

Drizzle over romaine with tomato, avocado, and cucumber. We love this. Especially when we make it a meal with roasted chicken. . . before starting the dressing, put a chicken breast in a small pyrex pan with olive oil, kosher salt and pepper. (apply generously) Cook for 25 minutes at 350. Cut and add to salad after it cools a bit of course. Enjoy. 

Parmesan Crusted Chicken

I've made this twice and it's super easy and yummy.  The chicken is moist and tasty.    

1/2 cup Mayonnaise

1/4 cup grated Parmesan Cheese

4 boneless, skinless chicken breasts

4 tsp. Italian seasoned dry bread crumbs

Combine mayo and cheese.  Spread on chicken, then sprinkle with bread crumbs.  Bake at 425, 20 minutes or until thoroughly cooked.  I covered it with foil and then cooked it for about 5 more minutes without the foil.

I've Neglected the Poor Kitchen

I'll admit it, I haven't been on this blog much due to Doug being out of town for pretty much 2 straight weeks.  I did make some great chicken on the old BBQ using Kraft's Asian Sesame Dressing- so good!!  I've been consuming Life, Raisin Bran, and Golden Grahams- I know, real healthy!     I'm ready to try these yummy recipes- thanks for posting and I promise to get my act together!!

Beef with Peperchinis

This is Shima's recipe and it's so good and easy.

3-4 pound beef bottom round roast
1 cup of water
1 1/2 packet of Italian seasoning mix

Cook the above in a crockpot for about 6 or so hours.

Chop one glass bottle of pepperchinis (not the bottle, the pepperchinis) and add the pepperchinis. Shred the beef with a fork and then cook for another 1.5 hours or so.

Serve in mini sandwiches with havarti or cheddar cheese, tomatoe slices and good dinner rolls or baguettes. (The best is with the Great Harvest white rolls)