Honey Mustard Chicken

So, here we go.  This week's recipe is Honey Mustard Chicken.  I'm not sure where it came from- I think I tweaked a recipe I found in a cookbook somewhere.  At any rate, all of the kids love it (although the 11-year-old claimed she didn't really like the sauce and proceeded to ask for seconds), even my 18-month-old.  I served it with wild rice pilaf and brussels sprouts (which I think are disgusting but the kids all love).  Enough chatter- here's the recipe:

Honey Mustard Chicken

8 boned, skinned chicken breast halves                            
¼ c Dijon mustard                                                
¼ c honey
2 Tbsp. olive oil                                                    
¾ c mozzarella, shredded
Flatten chicken by placing between 2 pieces of plastic wrap and pounding with a rolling pin or the side of a meat mallet. Salt and pepper chicken and pan-fry in olive oil, turning often, for about 10 minutes, or until cooked through. Mix together mustard and honey in a small bowl.  Spread about one tablespoon sauce on each chicken breast and sprinkle with mozzarella.  Turn off heat and cover until cheese has melted.

By the way, as you can see, this recipe makes quite a bit of chicken.  There are 8 of us so I have to make pretty big meals.  You may need to halve or even quarter it depending on how many are in your household.

(Just keep in mind that I am neither chef nor food photographer. :) I'm just a mom and wife who loves to eat and feed her family good food.)

Enjoy!

Korrina

Chicken Pie

So here goes... Rock absolutely loves my chicken pie.  I started making this not long after we were married (almost 15 years ago!) and it has changed and evolved a bit over the years (hopefully for the better).  I usually make 2 of these for our family- sometimes we only eat one and I just freeze the other unbaked.  Anyway, here it is:

Korrina's Chicken Pie

2 pie crusts                                                 
3 (abt 1 1/2 lbs) chicken breasts
2 tablespoons olive oil                                 
2 pkg chicken gravy mix
1 cup milk                                                   
1 cup water
1 teaspoon curry powder                            
pepper to taste
32 oz mixed veggies (corn, carrots, green beans, peas), thawed
Line a pie plate with 1 of the pie crusts and bake at 375 for 10 minutes or so until golden brown.  Heat the olive oil in a large skillet.  Cube the chicken breasts and cook in the oil until done. (I sometimes sprinkle a little curry powder on the chicken while it's cooking.)  Whisk together the gravy mix, seasonings and milk.  Add the water and bring to a boil, stirring constantly.  Pile (that's a culinary term) the chicken and the veggies in the pie crust.  Pour the gravy over the top.  Add the top crust to the pie and bake at 350 for about 40 minutes or so until everything is hot and the top crust is nice and brown.

Like I said, this is Rock's favorite and the kids like it a lot too.  Oddly enough, I'm the one who can't stand it.  I just don't like my veggies all mixed together with all of that other stuff.  But don't let my opinion stop you from trying the recipe.  I'm super picky and I cook stuff I don't like all the time.

Enjoy!
Korrina

P.S.  Oh my gosh!  I didn't realize I posted two chicken recipes in a row.  Honest, we do eat other things besides chicken in our house.  How does beef stew sound for next week?  Hmm, I'm seeing a comfort foods trend here.  Can anyone say "midwinter blues"?

Easy Chicken Parmesan

This is not a low-fat recipe but it is really good!  Serve it over a bed of angel hair pasta with your favorite sauce.  In the photo I used frozen ravioli and Hunts canned pasta sauce.

Easy Chicken Parmesan

4 boneless, skinless chicken breasts
1 cup Italian bread crumbs
1/3 cup shredded parmesan cheese
1/4 tsp. oregano
1/4 tsp. pepper
Salt to taste
1 clove garlic, minced
1/2 cup melted butter
Pound chicken flat between layers of plastic wrap. Combine bread crumbs, cheese, oregano, pepper, and salt; set aside. Lightly saute garlic in 2 T. butter then stir in remaining butter. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in 9x13 pan and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350 for 55 minutes.
(Sorry for the blurry photo.)

Enjoy!

Korrina

Chicken Enchilada Casserole

This recipe is one of my family's favorites.  Although, my oldest daughter complains that she doesn't like it and then proceeds to eat seconds.  I call it a casserole instead of just "enchiladas" because everything is just layered in there like a lasagne-  I don't have time to fill and roll individual enchiladas for eight people.  If you want to put it together in individual enchiladas, go for it.  You'd just roll the beans, chicken, and olives up inside the tortillas and add the sauce and cheese over the top.

Chicken Enchilada Casserole

2 lbs chicken breasts
12 corn tortillas
2 10oz cans red enchilada sauce
2 cans black beans, drained
1 can black olives, sliced
3 cups shredded cheddar cheese
sour cream
Cube chicken and cook in a little oil over medium heat.  Spread 1/2 can sauce in bottom of 9x13 pan.  Arrange 4 tortillas over sauce.  Top with half of the chicken, half of the olives, 1 can of the beans, 1 cup cheese, and a half can of the sauce.  Add 4 more tortillas, remaining chicken and olives, another can of beans, 1 cup cheese and a half can of sauce.  Top with remaining tortillas, sauce and cheese.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with sour cream.

Enjoy!
Korrina

Chicken and Mushrooms

Here's another recipe that I have no idea where it came from.  This was my first time trying it and it turned out really well.  The kids liked it too.

Chicken and Mushrooms

2 tbsp olive oil

4 boneless skinless breast halves 

8 oz mushrooms, quartered 

3 cloves garlic, minced 

1 cup chicken broth 

1/4 cup green onion, chopped 

1 teaspoon dried rosemary 

3 teaspoon cornstarch
3 tablespoons cold water

Place all ingredients except the cornstarch and water in a large heavy skillet with a lid and cover. Heat to a boil, reduce heat and simmer until chicken is done, about 10 - 15 minutes. Mix the cornstarch and water together until smooth.  Push everything over to one side and add cornstarch to liquid on the empty side. Mix well with juices. Return all ingredients to an even place in pan, simmer for 5 minutes. Serve over cooked rice or egg noodles.

Enjoy!
Korrina

Crockpot Chicken and Dumplings

This is a recipe that is adapted from a recipe I found online.  Another great comfort food!

Crockpot Chicken and Dumplings

(Yes that is a "Hello Kitty" bowl!)

2 chicken breasts, cut up
1 T butter
1 T minced onion
1/2 T curry powder
1 bay leaf
2 cups chicken broth
1 cans cream of chicken
1 stalks celery, finely chopped
1 garlic cloves, minced
1/4 cup sour cream
1 can potatoes, diced
1 tubes refrigerated biscuit dough
Put all but last three ingredients in crockpot. Cover and cook on high for 3 hours. Remove bay leaf and add potatoes and sour cream and stir well.  Squash the biscuits a little and cut into quarters. Lay on top of stuff in crockpot. Replace the lid and cook for one more hour. Do not lift the lid until done!

Yummy!

Enjoy!
Korrina

Chicken Noodle Soup

This is my mom's noodle recipe and my own soup recipe.  She's been making these for as long as I can remember.  When I was little and there wasn't much money, she used to brag about how she could make a whole chicken last an entire week.  This is one of the recipes she did that with.  I know it doesn't look like much but when my kids saw on the menu that I was making this last week, they all started jumping up and down and cheering.  I think I could safely say that this is the most popular dish in our house.  It's that good.  In fact, I usually triple it so there's enough.

Homemade Chicken Noodle Soup

1 cup flour
1 egg
2 quarts water
1 cup chicken, diced
2 carrots, chopped
2 packages chicken gravy mix
1 stalk celery, chopped
1 tablespoon minced onion
1/2 teaspoon curry powder
1 chicken boullion cube
1 pinch salt and pepper
2 cups mashed potatoes (optional)
Boil celery, carrots, onion, chicken, and boullion in the water until vegetables are tender. Meanwhile, mix flour, egg, and enough water to make a soft (but not sticky) dough. Roll out thin on a floured surface and cut into noodles. Add noodles and gravy mix to soup and cook 10-15 minutes or till noodles are tender and broth has thickened a little. Serve over mashed potatoes if desired.  (We never ate it with the potatoes in my family but hubby's family did, so we always just make it an option.)

You can substitute turkey for the chicken if you are trying to use up holiday leftovers.

Enjoy!
Korrina