Swirled Dill Rolls

This is the recipe I typically make to go along with the Chicken Piccata. I love these rolls. They are so simple and yummy – and you could easily substitute the canned crescent rolls for a homemade variety if you wanted!

Swirled Dill Rolls
Taste of Home’s Quick Cooking
Prep/total time: 20 min.
Makes: 8 rolls

Ingredients:
1 tube (8oz) refrigerated crescent rolls
2 Tbsp. butter, softened
¼ tsp. onion powder
¼ tsp. snipped fresh dill {I used dried dill – I start with about a ¼ tsp and add more depending on what I’m after for flavor}

Directions:
Do not unroll crescent dough; cut into eight equal slices. Place cut side down on an un-greased baking sheet. Bake at 375oF for 11-13 minutes or until golden brown. Meanwhile in a small bowl, combine the butter, onion powder and dill. Spread over warm rolls.

Chicken Piccata

A friend of mine requested this recipe. I made it when we invited her and her husband over for dinner one night. I didn’t think it turned out as good as I would have liked but that’s because I think there was too much pepper {I have a really difficult time with spicy foods}. I will cut it way down when I make it again. Other than that, this recipe is really delicious. You won’t be sorry you made this!

Chicken Piccata
Taste of Home’s Quick Cooking
Prep/total time: 25 minutes
Makes: 4 servings

Ingredients:
¼ cup all-purpose flour
½ tsp. salt
½ tsp. pepper
4 boneless, skinless chicken breast halves (4 oz. each)
¼ cup butter, cubed
¼ cup white wine or chicken broth
1 Tbsp. lemon juice




Directions:
In a large reseal-able plastic bag, combine the flour, salt and pepper. Flatten chicken to ½ inch thickness; place in bag, one piece at a time and shake to coat.
In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes, or until chicken juices run clear. Drizzle with lemon juice.

Next week I'll post the recipe I always make when we have this chicken. You won't be disappointed!

Pita Pockets

I found this recipe at Budget Bites by Tari {which is an amazing resource! everyone go look - you won't be disappointed, I promise!} and I love it! I have pretty much resolved to never buy a pita pocket again because it can't possibly be as good as this was! I had to revise the instructions a little because I don't have a bread machine to mix the dough. I think it worked out fine {though I can't compare to see which is better - sorry}. I'm going to write my instructions for making it without a bread machine {though some will still be the original instructions from Tari} - and because I really want you to go check out this blog, I'm gonna say that if you do have a bread machine, visit the link below and read Tari's instructions for making it. Again, I promise you won't be sorry if you spend even just a few minutes over there!

Pita Bread

Ingredients:
1-1/4 cup milk, warmed in microwave for 1 minute
2 Tablespoons olive oil
1-1/2 teaspoons sugar
3/4 teaspoon salt
3 cups bread flour**
1 teaspoon rapid rise yeast**

Directions:
Add ingredients, in the order listed, to your bowl.

Stir the ingredients together thoroughly, about one minute. {This is where it gets interesting!} After about a minute of stirring, take the dough out of the bowl and begin kneading by pulling the in your hands back and forth, as though working with clay {trust me, you do not want to try kneading this like bread on your table - it will be a big mess!}. The dough will be very sticky but you do not want to add extra flour! Just work with it in your hands until it becomes soft and spongy. It takes about 7-8 minutes of pulling and working with your hands; you will be able to tell that the dough is about ready because it will become less sticky. Remember, the dough should be soft and almost spongy. This is about what it will look like:

When finished kneading, place back into mixing bowl {you might want to clean it out just a little first}, cover with a kitchen towel, and let rest for 10 minutes (this helps the dough shape easier).

On a very lightly floured surface divide dough into 8-12 balls {more balls = smaller pitas - I made 11 and they were just about too small for us}

Roll each ball into a flat disk about 1/4" thick - if you flour the rolling pin before then they won't stick to it {the flatter they are, the less they will "puff" when they rise}.

Cover the dough and let rise until slightly puffed, about 30 minutes {I discovered that the pitas puffed better if I let them rise on the pan I was going to cook them on - I tried both that method and letting them rise on the table and then transferring them, and they stay nice and fluffy if you let them rise on the pan}.

Place 1/2 of pita rounds on a greased baking sheet {I used an upside down cookie sheet} and bake in the bottom of a 450 F oven for 4-5 minutes, or until bread is puffed {mine were done in about 3-1/2 minutes - you really have to watch them because the dough doesn't really brown, so don't wait for browned pitas- they will burn}. Remove from oven and repeat with remaining dough. When cooled, cut a slit in the side of each pita, fill with your favorite filling and enjoy!

{** Note - Important Note from Tari's instructions: Bread flour and rapid rise yeast are essential to making homemade bread, especially when you are using the bread machine for part of all of the process. These two ingredients help ensure a fluffier product than if you used regular all-purpose flour and a different type of yeast. You can use other flour and yeast, however, you're bread will turn out more dense.}

Lemon Bars

When I was a kid, a couple friends and I decided we would have a "bake sale" to earn some money. When the day approached, I baked and baked and baked all kinds of delicious goodies. My mom helped me find recipes, and I think I can honestly say that I made everything pretty much by myself (I was in my teens . . . so maybe I shouldn't have said "kid"!). Anyway, for that bake sale, my mom introduced me to this fabulous thing called "lemon bars". I had never had them before but I fell in love! I probably ate more of them than I sold - I was officially addicted to lemon bars. Well, since that time, I've lost the recipe I used as a kid. I really honestly can't find it. And there hasn't been a lemon bar recipe that is quite the same. Maybe someday I'll find it's equal {or probably not - it's probably just the "kid" in me that thinks it will never be recreated . . . who knows!}. But in the meantime, I'll enjoy these beauties instead!

Lemon Bars

Ingredients:
Crust:
1 cup flour
1/2 cup butter
1/4 cup powdered sugar
Filling:
2 eggs, slightly beaten {I used egg substitute - much better for your heart!}
1 cup sugar
1/4 teaspoon salt
2 Tablespoons lemon juice {I used freshly sqeezed juice, and the pulp from the lemon - it adds a little more flavor but you would never know the pulp was in there!}
2 Tablespoons flour
1/2 tsp. baking powder
Directions:
Cream the flour, butter, and sugar. Press mixutre into 8 or 9 inch square pan. Bake for 20 minutes at 350oF. Cool.
Mix eggs, sugar, salt and lemon juice. Add 2 tablespoons of flour and baking powder; mix. Pour over cool crust and bake 25 minutes at 350oF. Sprinkle siften powdered sugar on top as soon as removed from the oven. Cool thoroughly before cutting into bars.
Note: If desired, 2 Tbls. lemon juice and 1 Tbap. grated lemon rind may be used.
Makes 16-18 bars.

I found this recipe at http://www.aliciasrecipes.com/Recipe/20680/Lemon-Bars.htm

Baked Chicken

This wasn’t {I’ll be honest} our very favorite recipe. Not that anything was specifically wrong with the recipe, I just felt that it needed some added flavor. Unfortunately, I didn't add the pimentos {couldn't find them in the store - I'm sure I just didn't know where to look} so that could have made a lot of difference. I don't know because I have never had pimentos, at least to my knowledge! So I made this without and it really needed something. I added salt and paprika to mine, and that helped, but still more of something was needed - I can't figure what. So please leave your comments and let me know what you think I could do to it. {please excuse all the pictures. I had a little fun with the camera!}

Baked Chicken Salad

Ingredients:
1 can cream of chicken soup

2 c. cooked chicken

3/4 c. mayonnaise
1 tsp. lemon juice {I used about 2 Tbsp. of juice - I'm kinda a citrus fan - and also used the lemon pulp - still wasn't enough for me}
1 c. chopped celery {since I'm not a celery fan I only used about 1/2 cup - was still too much for me}
1/2 sm. onion, diced

1/4 c. chopped pimento {I didn't have any - sad day - this is probably why we didn't love this recipe!}
1/2 tsp. pecan or almond, chopped {I think I put in about a tablespoon - I like nuts!}
3 hard boiled eggs, chopped {I only had two in my fridge so that's what I used!}

2 c. crushed potato chips

Directions:
Mix together all ingredients except potato chips.
Top with crushed chips.

Bake at 400 degrees for 20 minutes until bubbly.

I found this recipe at:
http://www.aliciasrecipes.com/Recipe/6316/Baked-Chicken-Salad.htm

Lazy Lasagna

In case you haven't figured it out yet, I'm a "recipe borrower." I love to "borrow" other people's recipes and make them, sometimes "perfect" them to my tastes, and claim them as my own. However, I try to be sure and give credit where credit is due. For example, today's recipe comes from the Kraft kitchen. And if you ever have a recipe that you are just dying to share with me {which I will inevitably post on this blog} please send it my way!
Moral of the story, I'm not very creative. I'm trying though. Actually, I'm working on perfecting a few small things {and when I say small, I really mean small!} Someday you will see a lot more original creations {by moi!} on here. For now, I'm gonna keep borrowing recipes.

Lazy Lasagna
Prep Time: 10 min Total Time: 1 hr 10 min
Makes: 8 servings

Ingredients:
1 container (24 oz.) Low Fat Cottage Cheese
1/2 cup cholesterol-free egg product
2 cups Mozzarella Cheese, divided
1 jar (26 oz.) spaghetti sauce {I used more than this - 1 jar + 1 can Garlic & Basil Tomato Sauce - and I wish I would have used even more}
2 cups frozen BOCA Ground Crumbles {I used ground turkey for this - I have a hard time buying "ready cooked" meat when it doesn't take very long to cook my own. And the turkey is a bit healthier than normal ground beef.}
2 cups rotini pasta, uncooked

Directions:
Heat oven to 350°F. Mix cottage cheese, egg product and 1 cup mozzarella; set aside. Combine sauce and crumbles; spread 1/2 onto bottom of 13x9-inch pan sprayed with cooking spray.
Cover with layers of pasta and 1/2 of cottage cheese mixture; top with remaining sauce and cottage cheese mixtures. Sprinkle with remaining mozzarella; cover with foil.
Bake 1 hour, removing foil after 30 min. Remove from oven; let stand 10 min. before cutting to serve.

Substitute: 2 beaten eggs for the egg product.

Note: this recipe is called "lazy" because you do not have to cook the noodles. I repeat, do not cook the noodles ahead of time. It'll be so quick - you may never go back to regular lasagna! Also, if you're a "two-people" family like we are, I would highly recommend cutting this recipe in half and making it in an 8x8 pan. We even had company over when we ate this dish and we were eating it for leftovers for weeks after! {ok, so maybe not quite that long, but it sure felt like it!}

Classic Chicken Pot Pie

This is a favorite pot pie recipe at our house. In fact, since Dan first found this recipe and made it for me, I can't hardly stand the frozen-heat-in-your-oven varieties. This tastes sooo much better! And you get more for your buck too. Now, there are lots of great things you can do with this recipe to spice it up and change it up, which makes it sooo fun! I love chicken, so that's all we've ever done. But . . . . oh, I'll include my "other ideas" at the end after you've seen the recipe!

Classic Chicken Pot pie recipe
Makes: 4-6 servings

(Unfortunately, I don't know where Dan found this recipe. He found it after a vigil world wide web search and we don't have the original site anymore . . . at least that I can find . . . sorry about that!)

Ingredients:
2 (15oz) cans mixed vegetables, drained
1 (10oz) can cooked chicken, drained
1 (10-3/4oz) can cream of chicken soup
¼ tsp. thyme or sage
2 (9-in) frozen ready-to-bake pie crusts, thawed



Directions:
Preheat oven to 350oF. In medium bowl, combine vegetable, chicken, soup and seasoning; mix well.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal and prick top with fork. Bake for 30 minutes, or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges.

Now possible variations:

• You can always use homemade crust. Certainly an option and definitely cheaper. You can also use the crusts that can be bought in the refrigerator section {instead of frozen}. It'll still be yummy. Promise.
• You could use beef chunks and cream of mushroom soup instead of chicken. Or cream of celery. Or you could use hamburger. Or make an entirely veggie pie. Oh, and I guess you could use your own chicken instead of canned. You could fry it first, or boil it, or bake it. Ooh, all sorts of endless possibilities!
• I've successfully used both frozen and canned veggies. This last time we made it, I used frozen mixed veggies that included green and Lima beans. I don't usually like frozen green beans, and I'm honestly not a fan of Lima beans. But it was good in the pie! Next time I want to try adding some fresh broccoli to the mix. I used to hate broccoli . . . but I'm learning to like it.
• Both spices are fabulous in this! Either one works great; and over the top I sprinkled some Italian Seasoning. Oh, it was so delish!

That's it for possibilities right now. I wouldn't want to give you all the ideas. You must use your own creative genius to discover the others. {Wait, are there others?}

I'll share one last photo of this delicious pie! I just couldn't resist playing around a bit:

Mediterranean Artichoke Pasta

I found this recipe on KraftFoods.com and thought I'd give it a try. It is a little different. If you aren't used to the flavor of artichokes {which we weren't} then the flavors may take you by surprise a little. Overall, we really liked it. It did make a lot for the two of us {by the time we had leftovers for the third time I was tired of it} but it was still yummy. I think it is best right after it's been cooked when it's nice and warm.

Mediterranean Artichoke Pasta

Ingredients:

• 8 oz. penne pasta, uncooked {as you can see from my pic, I used egg noodle pasta instead . . . and it still tasted great! ;) }
  
• 1 can (14-1/2 oz.) diced tomatoes, drained
  
• 1 can (14 oz.) artichoke hearts, drained, quartered {we didn't end up using the whole can - we were a little leary since we'd never used artichoke's in anything before - and I'm glad we didn't. It would have been over-kill for me. We also cut them up in smaller sections - but if you are a real artichoke lover, then don't change anything about this recipe!}
  
• 1 can (2-1/4 oz.) sliced pitted ripe olives, drained
  
• 1/4 cup olive oil
  
• 1/4 cup Shredded Parmesan Cheese
  

Directions:
Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.

Chicken Enchiladas

This is a recipe my mom is famous for - and they're my personal favorite enchiladas. This is the conversation (as I recall) that ensued around the dinner table the first time she made them:

Dad: What's different about these from the other kind you make?
Mom: This kind has a green sauce and is made with chicken instead of beef.
Dad: I like these better! They're good.
8 Children: *gobble . . . mhtyod . . . sluuurp . . . mmyhuplme!*
Mom: Then I guess we'll have these from now on.
Dad: Good idea!

And we have. I don't remember the last time my mother made enchiladas with beef and red sauce. And that tradition has carried over to me as well. The only time we eat beef/red sauce enchiladas is when we go out to a Mexican restaurant to eat!

Chicken and Green Sauce Enchiladas

Ingredients:

• Chicken breast (I use 1 or 2 to make an 8x8 size baking pan)
  
• Large can green enchilada sauce (I use mild because I'm not very "spice" tolerant!)
  
• Tortillas
• Shredded Cheese

Directions:
Boil the chicken until cooked through. Cut up into small pieces (there are some people who like to cut their chicken before they cook; yes, it will cook faster but it's a pain to cut when it's raw - you decide!). Return to pan and add the large can of enchilada sauce. Cook until warm through (if you do this, it won't take as long to bake).

Warm up the tortillas in the microwave for about 20-30 seconds. (The purpose of doing this is to help them roll without breaking. You probably only need to do this if your tortillas have been in the refrigerator, as mine always are).
Spread about 2 Tbsp. of the sauce on the bottom of the baking dish (this ensures that the enchiladas won't stick). Place some of the chicken/sauce mixture on the tortilla. Add some shredded cheese, roll and place in pan. Continue until you have the desired number of tortillas in the pan. Spread more of the sauce/chicken mixture over the rolled tortillas (I do this because I don't like dry enchiladas - you can add more or less depending on how moist you want them to be - I like mine nice and saucy!) and cover with cheese.

Cover with tin foil and bake @ 350F for 30 minutes or until warm through. Serve with salad and bread sticks (or whatever you feel like!) :)


*Note: You will notice that there isn't much for amounts in the listed ingredients. You can adapt this recipe to fit your family/appetite size. I usually make mine in an 8x8 pan and that is enough for us, company (usually one other couple) and leftovers. My directions are for that size specifically but it's really easy to transfer to another size. I can usually fit between 8-12 tortillas filled with the sauce over the top and I usually have leftover sauce.

Parmesan Pasta

This pasta was so yummy and super quick to make! What's not to love about that?

Found this recipe at KraftFoods
Prep: 5 min - Total time: 20 min.
Makes: 4 servings

Ingredients:

• 8oz spaghette, uncooked
• 1/4 cup (1/2 stick) butter or margarine (I didn't use this much)
• 1 clove garlic, minced
• 1/2 cup Grated Parmesan Cheese
• 2 medium tomatoes, chopped (about 1 cup)
• 1/4 cup chopped fresh parsely (I used dried parsley and just sprinkled it in until I had as much as I wanted)

Directions:
Cook spaghetti in large saucepan as directed on package; drain. Place in bowl; cover to keep warm. (when I drain my pasta, I also like to rinse it a bit unless I put sauce on it right away because otherwise it gets sticky. Rinse in hot water so the pasta doesn't get cold)
Melt butter in same pan on medium heat. Add garlic; cook and stir until tener. Add spaghetti; toss to coat.
Add cheese; mix lightly. top with tomatoes and parsley.



Come back soon for the recipe for the salad. My first ever experiment in the kitchen on my very own. Simple, I know, but it was really very tasty!