Cheesy Chicken Lasagna

Here is another recipe I have been hoarding. 

If it is a slow day at work, I get on the computer and just look for recipes.  I have had several orientees so I have been letting them do things on their own, and trying not to micromanage and hover.  So to distract myself, I have been online, so I have a TON of recipes that I have been wanting to try.  I am slowing making my way through them.  One dinner at a time.

This one caught my attention by the mere name:

Cheesy Chicken Lasagna.

First: Cheesy?! Yes Please!

Second: Chicken?!  It's our staple meat in the Barrick House

Thirdly: Lasagna!? Guarenteed to be excellent leftover food, and since I work this weekend...PERFECT!

It was super easy to throw together, but a little time consuming. (If that makes sense)  Not something you would want to make after a long day at work, as it takes about 1 hr 20 minutes, but it is well worth the wait!

Without Further Ado

CHEESY CHICKEN LASAGNA

The Crew

Cook the noodles, by adding them one at a time to the boiling water, and waiting for them to soften.

I cooked them to al dente, because when it is in the oven, it will cook some more

Once they are cooked rinse them in cold water, and it will keep them from sticking together

Add the milk and ranch dressing to a sauce pan

Heat and stir until the ranch dressing is dissolved.

Add the chicken and pepper, and simmer for at least 25 minutes, stirring frequently

(this is one of the time consuming parts, because this will bubble up quickly and without warning.  True Story)

Layer the noodles

Chicken sauce

and cheese, then repeat to form two layers of each

Bake at 350 for 30-35 minutes, or until it is golden and bubbly

(This makes you house smell incredible)

There you have it!

(I know that's a teeny piece, but I wanted to test it before I served it to TheHubby)

This was a good recipe, but there were a few things I will change next time. 

The recipe calls for 3 cups of chicken,  You definately need at least 4. 

Also measure the pan with noodles before you cook them, so that you know how much to cook.  I used 8 total.  There were easily twice that in the package. 

Also, I would add maybe some onion and garlic to the chicken sauce.  It was a little bland, but had a good base flavor.  But if you like bland-er food, this is great. 

This was a success!

I do believe I am 3 for 3!  WHOO!

A printable version is available here.

Kentucky Chicken

Phew! 

I have been hoarding this recipe for a day, when I really want something not healthy, and by not healthy, I mean, bacon, cream cheese and crescent rolls.  Like heart attack mid bite un-healthy. 

I tried to make it a little healthier, by using fat free cream cheese and reduced fat rolls.  Oh!  And I made a salad!  So I'm SURE that it negated the fact the there was a TON of bacon in it.  Right?  I mean it WAS reduced sodium bacon.

Am I just deluding myself?

DON'T ANSWER THAT!

Ignorance is bliss.  And this sure was bliss!

There were a few things I changed.  I cut the chicken breasts in half, width wise, so it made them thinner.  The original recipe called for a slit to be cut in the chicken so that the cream cheese mix could be stuffed in.  I just smeared it on top.

Also, the recipe called for puff pastry, I used one pack of crescent rolls, but really needed two packages

TheHubby was sure excited about this one,  he emailed me all day, asking how it was going.

And Without Further Ado

Kentucky Chicken!

The Crew

Chop up the parsley and onion.  I used about 2 tablespoons of each, as Matt isn't a huge veggie fan

Cook up the bacon (as usual I cooked more than I needed so I could nom on some. :-)  )

Once it is cooked, dry it and crumble it up

Mix the onion, parsley and bacon in to the cream cheese mix

Roll out the crescent rolls and seal all of the perferations, so it forms one big sheet

Slather the cream cheese mix on the chicken

Wrap them up in the rolls, and placed in a greased baking sheet

Bake in the over 400F for about 30 mintes

And There you have it!

It was a delicious meal,  and even better left overs!  

A printable version can be found here

The original recipe was called Kaytucky Chicken, but I was unable to find a link for it.

Bourbon Chicken

And now for the recipe that TheHubby has been requesting for the past week:

Bourbon Chicken!

He happened to see a copy of this in my work bag, and he started requesting it immediately.  I kept saying; Hold on, I'm not finished, we have other recipes to do.

His patience was rewarded greatly by this recipe. 

This recipe was beyond simple to make!  I mean, like throw everything together after running my patootie off at work and it will be ready in no time flat!  Super delicious, scrumptious, divine.  Ok. That's enough. 

The Crew

Slice the chicken into bite size pieces, season with salt and pepper

Heat some oil in a pan an add the chicken. Cook until it has a nice sear on it. Pour out the juice that has accumulated on the bottom of the pan.

Combine the rest of the ingredients in a bowl, and whisk together until corn starch is dissolved.

Add this mixture to the chicken, bring to a bubble, reduce heat and let simmer until chicken is done.

And There you have it!

I served this with brown rice and it was delish!


See!?  SUPER EASY!

Oh Bourbon Chicken,
the prep is a cinch, it's true
Incredible, yes

For a printable recipe click here

Original recipe can be found here

Rice Cooker

Moment of Truth:

Abigail (aka: Momma)  (I hope you read this) because this is a national/international (thanks to my Russian, German, and Canadian readers!) appology, and a statement that you were right, and I was wrong.

There:  I said it

Imagine a time when TheHubby and I were planning a wedding and putting our registry together.  We have lived on our own prior to moving in, therefore we had 2 entire sets...of everything.  2 sets of dishes, 2 sets of pots and pans, 2 sets of towels (lets be honest, you need as many of those as you can get), et cetera, et cetera, et cetera.

So our registry was a little thin.  I put some bake ware, sheets, towels on there, but we didn't need any of the big ticket items.  We had a keurig and a blender, so we didn't need those either!

Momma said: You should register for a rice cooker!

I said: Nah, I don't want one,  we just use the quick boil rice anyways

Momma:  No, You'll really want one, and the are so handy!

Me: No, I don't think I'd use it

Momma: Trust me you will!

Me: no!

It went on like this through the wedding and even at Christmas she asked me the SAME thing!  We pretty much had that conversation on and off for the past 8 months.

Well.Here it is:  I broke down and bought a rice cooker.  AND IT'S AMAZING!!!!

Best Invention EVER!!!

I have used it so much, we actually ran OUT of rice.  I mean, who runs out of rice?  This girl, that's who.

So, Momma,  If you are reading this:

YOU WERE RIGHT AND I WAS WRONG.

There, I said it.

Beach Street Lemon Chicken

This recipe I have been holding on to during the eternity that was A Week With Rachael Ray.  

This one will require some prep-work, and marinating the chicken.  BUT NEVER FEAR!  It is so easy to prep and to make the marinade!

I Now Present:

Beach Street Lemon Chicken!

Firstly:  The Crew

For the marinade:

The chicken will need to marinate from 1-12 hours.  Just a heads up

To make the marinade you will need to chop some garlic and parsley ( I did this the night before, then threw the marinade together before I went to work, and I let it percolate for the day)  (I literally woke up 3 minutes early,  [mainly because I forgot to set my alarm for 10 minutes early] and still had PLENTY of time)  (So I'm glad I didn't set it TOO early!)

I Didn't take any pics of the marinade (because I got scolded for leaving my camera in the kitchen, so I moved it, but then forgot to bring it back in) (if you're reading this Hubby, I'm j/k-ing :-D  ) but it's pretty self explanatory.  Mix it together, throw the chicken in and ta-da.

Cook the fettuccine in salted boiling water

Add the chicken and the marinade to the pan, and saute until the chicken is cooked and the marinade has reduced a bit.

Combine the lemon juice, zest, parsley and green onion in a bowl

Add the pasta, sprinkle with salt and pepper

Add the chicken and the marinade and toss

Sprinkle with cheese

And There You Have It!

I was going to try to pull a fast on one TheHubby and use spaghetti squash, but I couldn't figure it out (?) It was good, but not "just like spaghetti" which I have heard time and time again, so I figured after my paprika chicken incident (per TheHubby) I would just make regular pasta.


I did not like this recipe. There was something off.  Too much lemon? Too much parsley?

But TheHubby LOVED IT!  so, Who am I to complain?!  I just ate leftover paprika chicken.  haha.

Apparently we have different taste in food.  Oh well.

The next recipe I am aiming to try is:

Bourbon Chicken!

Which TheHubby has been requesting, since he spied the recipe in my work bag. 

A printable version of the recipe can be found here

Original recipe can be found here

My Week With Rachael

This has been a HUGE learning experience.  Both good, and bad.  She makes comfort food.  Lots of pasta and hamburgers.  They are all good, but it was difficult to find variety.  

But it gave me the motivation to get back into blogging, and to make a point about it.  Before I was just kind of farting around, but now I have some direction.  

IDK what will be next for me. 

I have a few random recipes that I have found and am looking forward to trying.

Beach Street Lemon Chicken with Spaghetti Squash
&
Bourbon Chicken (without the bourbon)  (TheHubby is looking forward to that one!)

Maybe my next week long adventure will be "Just Call Me Laura Ingalls Wilder: My Week on the Pioneer" (obviously with Ree)Or "Operation Hot-Newlyweds: Healthy Eating"  Especially after all of the Olive Oil Rachael uses in her recipes!

Paprika Chicken with Egg Noodles

All Right!  Last, but certainly not least.  Paprika Chicken, take two.

So the recipe I had originally printed out wasn't the complete recipe, so I claimed a do-over and decided that I would do it right this time.  And I MUST say, this new recipe looks tons better than the old one!

It's hard to believe that I am finished (finally) with 7 Days Of Rachael Ray.  It took FOREVER!  Haha, probably b/c we eat left overs a bunch, and on days that we work, it is hard to squeeze in cooking. Especially at the end of a 13 hour day.

But Here it is!

The Crew

Start off by boiling water in a big pot, adding salt, and tossing the noodles in. 

Cook to Al Dente

While the noodles are cooking heat a large skillet with 2 tbsp olive oil (I used my wok) 

Season the chicken with Salt and pepper and sear until golden (about 5 minutes). Then remove from the pan, and reserve.

(A tip to get the garlic out of the skin is to hold it under the flat side of the knife, and hit it with your hand)

Add the onion, bell pepper and garlic to the pan, and cook until they have softened (if the pan seems dry, you can add more oil)

Season the veggies with salt and pepper and return the chicken to the pan.

Add the paprika and stock to the pan, and bring it up to a bubble and simmer until the chicken has cooked through. (I would probably use less stock next time, as it was a super thin sauce.  I thought the sour cream would thicken it up, but it didn't that much)

Remove the pan from the heat, and stir in the sour cream.

Once the noodles are cooked, drain them, then toss with butter, dill and chives.

Serve the chicken sauce over the noodles

And There You Have It!

There were two different views of this dish in our house last night

The right one: mainly mine ;-)  It was delicious!  It was so easy to make, especially with the prepping the veggies and chicken ahead!  It was perfect comfort food.

The wrong one (obviously TheHubby ;-]  ):  it was fine, but I don't want it again.

Hahaha.  That's Ok.  I'll just add it to the list of recipes I only make small portions of. 

I had the leftovers for lunch the next day, and I thought they were even better,  plus the noodles absorbed alot of the sauce, so it had a more intense flavor

For a printable version of the recipe click here.

Original version can be found here

Arroz Con Pollo

Rachael Ray Recipe #6

This is a classic Spanish dish.  But don't be fooled!  Just because it is Spanish, does NOT mean that it is spicy. It is something that gets me EVERY time!  Spanish food, by nature, is rather bland.  A good flavor, but no kick to it.  And I do believe after making this, I will remember that,  FINALLY.  Despite my trip to Spain, I still have a hard time remembering that.  I just think:  Spanish=Spicy.  But alas...

Aaaanywho

This is a recipe I have been looking forward to, and it didn't disappoint!  It had a wonderful flavor, with LOTS of yummy veggies!  It even got TheHubby to eat the veggies,  INCLUDING tomatoes!   

It is an easy recipe to make, and I did all the prep-work the day before, which made it super easy!

And Now I Present:

Arroz Con Pollo (Rice with Chicken)

The Crew

Preheat a large skillet (or a wok) with oil.

I cut the chicken breasts in half (height wise, so that they are thinner) then cut them into strips

Season it with salt, pepper, and paprika, don't be shy, use as much as you want!

Then place the chicken in it, and cook until browned

Once it is browned, remove to a plate, drain the fat from the pan, add the butter and let it melt.

Brown the pasta for two minutes, and remove from the pan.

Place the saffron and the chicken stock into a small pot and let it steep for about 10 minutes

*Moment of Truth*  Saffron is freaking expensive, and I don't cook with it that much to justify spending $15 dollars for two sticks of it. (I was watching a show on it a few months ago, and saffron comes from the middle of a flower that grows in the Spanish Mountains, but only blooms for like 4 days per year. That's why it is so expensive!)

                  
Once the browned pasta has been removed, add some more oil to the pan, and cook the ham.  (I didn't add ham to this dish)  Add all the veggies (except tomato) and  bay leaf and cook for a few minutes until the start softening up.

Once they have started getting soft, add the tomato and rice.

Stir in the pasta and the warm saffron stock.(or plain stock)

Add the chicken, cover and cook until the rice is tender.

And There You Have It!

TheHubby said it was even better for the left overs, and I would have to agree.  He added some soy sauce, and he said it really made the flavor pop.

It was a good recipe, definitely one that I would make again!
There is only one more recipe to go!

For a Printable Version of the recipe, click here!

Original Version can be found here