Last night I made my own special version of Chicken Wilson for dinner. I find that this dish is not flavorful enough for me when made the traditional way, plus, with a few small updates it turns into a dish my whole family will eat, which is, of course, my goal. My oldest son liked this dish so much that I renamed it "Chicken Matthew". It is nice when a meal with grown up tastes also works for the little ones.
Chicken Matthew
6 eggs, slightly beaten
3 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
butter
1/2 to 1 pound mushrooms, sliced (depends on your tastes)
1 small onion, chopped
bread crumbs ( I like to use the seasoned kind for more flavor)
1 cup white wine (the recipes always call for "dry white wine" but I just use what I have on hand, which is almost always a sweeter wine, and it is always good.)
6 slices muenster cheese
olive oil
sage
salt
pepper
Lightly beat eggs in medium size bowl. Place chicken pieces in bowl and let sit in refridgeraor for at least 30 minutes. I usually get this step completed before I walk out the door to pick up the boys from daycare; that way I can start dinner as soon as we get home.
Melt butter in a large pan and add mushrooms and onions. Cook, stirring, until softened.
Remove chicken from egg bath and roll pieces in breadcrumbs. Cook in heated pan with olive oil. I just use the same pan I already cooked the veggies in- it is all going to mix together in the casserole dish anyways. Add sage, salt and pepper to taste. Mix in 2 additional tablespoons of breadcrumbs. Once chicken is browned on all sides pour entire mixture into greased 9x 13 casserole dish. Pour wine over mixture and place sliced cheese on top.
Bake in preheated oven at 350 degrees for 30 to 40 minutes, until chicken is cooked through and cheese is bubbly.
I found that the addition of the sage and extra breadcrumbs made a stuffing like taste to this dish, which is probably one reason it was such a hit with the little ones. The wine cooks off and only a light flavor was left. I found this made about 6 servings.
Enjoy!
Wednesday, September 21, 2011
Thursday, September 15, 2011
an anniversary dinner straight from the pantry
Yesterday my husband and I celebrated our ninth wedding anniversary. We have plans to leave the boys with a sitter and spend some quality time together this weekend, so last night we just had simple dinner together after the boys were in bed. Normally I would have planned a meal especially for my husband, complete with dessert, but this year two things got in the way of that. First of all, my temporary out of work situation has led to a tightening of the budget, so I needed to stick to the ingredients we already had in the house. And second, this anniversary kind of snuck up on us. Last Saturday when I was doing the meal planning for the coming week I didn't even consider our anniversary. I didn't plan on a special meal so I had to make do.
Sausage Ratatouille
4 links italian sausage
1 eggplant, peeled and chopped (I use a small eggplant because it's not my husband's favorite.)
1 zucchini, sliced. (I halve mine first before I slice it.)
1 large onion, thinly sliced
1 green pepper, seeded and sliced
3 cloves garlic, minced
1 can stewed tomatoes, with juices
3 tablespoons basil (I like to use fresh)
olive oil
salt & pepper
Puncture the sausage links several times with sharp knife. Place in a pot of boiling water and cook on a low boil until no longer pink in the center, about 15 minutes. Remove from water, cool, and slice into 1/4 inch slices.
Heat olive oil over medium high heat in a large, deep skillet. Add onion and pepper and saute for approximately 3 minutes. Stir in sausage and garlic and saute for 3 to 4 more minutes, stirring often. Stir in eggplant, tomatoes and zucchini.
Place lid partially over the skillet and let cook at a simmer for 5 minutes. Add salt & pepper to taste and let simmer 5 more minutes. Stir in half the basil and remove from heat. Transfer to plates and top with remaining basil.
This recipe serves 4 to 6 people. even though the boys weren't eating with us I went ahead and made the whole recipe so there would be leftovers for lunch. I have noticed that if you are going to eat leftovers of this meal you might need to add a tiny amount of water or butter to the meal before you reheat it. I served this meal last night with a salad and garlic bread and it made a wonderful anniversary dinner!
Sausage Ratatouille
4 links italian sausage
1 eggplant, peeled and chopped (I use a small eggplant because it's not my husband's favorite.)
1 zucchini, sliced. (I halve mine first before I slice it.)
1 large onion, thinly sliced
1 green pepper, seeded and sliced
3 cloves garlic, minced
1 can stewed tomatoes, with juices
3 tablespoons basil (I like to use fresh)
olive oil
salt & pepper
Puncture the sausage links several times with sharp knife. Place in a pot of boiling water and cook on a low boil until no longer pink in the center, about 15 minutes. Remove from water, cool, and slice into 1/4 inch slices.
Heat olive oil over medium high heat in a large, deep skillet. Add onion and pepper and saute for approximately 3 minutes. Stir in sausage and garlic and saute for 3 to 4 more minutes, stirring often. Stir in eggplant, tomatoes and zucchini.
Place lid partially over the skillet and let cook at a simmer for 5 minutes. Add salt & pepper to taste and let simmer 5 more minutes. Stir in half the basil and remove from heat. Transfer to plates and top with remaining basil.
This recipe serves 4 to 6 people. even though the boys weren't eating with us I went ahead and made the whole recipe so there would be leftovers for lunch. I have noticed that if you are going to eat leftovers of this meal you might need to add a tiny amount of water or butter to the meal before you reheat it. I served this meal last night with a salad and garlic bread and it made a wonderful anniversary dinner!
Tuesday, September 13, 2011
sour cream chicken & potatoes
Last night I tried out a new chicken recipe. The reviews were mixed.
Husband: please make this again. And put it in my lunch for tomorrow.
4 year old: I don't want to taste it, it looks gross. (He did eventually take a few bites.)
2 year old: refused to eat anything but fruit cocktail. But at least he did not throw it on the floor.
Me: really really yummy, but too much sour cream.
I pulled the recipe off www.foodonthetable.com but then, of course, made it my own. The recipe I am printing here is the one I fine tuned last night. As you know, I don't measure a lot of my ingredients, so all amounts are merely suggestions. Also, I added to the recipe so that I would have leftovers for lunches this week. And no, I did not send it with the boys to daycare today. Although I was tempted... And don't put too much stock into my kids' lack of excitement over this meal - neither of them eat very well so I just make what I want, give them something else if I am making something that no little one will eat, and otherwise let them eat when they are hungry.
Sour Cream Chicken & Potatoes
4 medium sized potatoes, quartered
1 cup parmesan cheese. (I have found it tastes better and is less expensive to just grate my own. I always grate a little more than I need for the recipe so that I have some ready for salads and soups.)
1 1/2 cup sour cream (I used all the recipe called for, which is what is listed here. Next time I will not use nearly as much.)
1/4 cup sun dried tomatoes
2 tablespoons butter
1 cup fresh spinach
1 clove garlic (I use fresh garlic but the jarred minced kind is good also. Buying fresh and mincing it yourself is going to save you money, but cost you time.)
1 red onion, chopped (I think the recipe needs 2 onions)
olive oil - as needed
1/2 large green bell pepper, chopped (I think the recipe needs the whole pepper)
10 chicken tenders (any kind of chicken would work in this recipe. I like chicken tenders because they are less expensive than breasts and smaller, so they are easier for the kids to handle.)
Preheat oven to 400 degrees and prep a casserole dish by lightly greasing. Place potatoes in large pot with water and pinch of salt and bring to a boil. Let boil long enough to cook until tender, approximately 10 minutes. Drain and return to pot. Partially mash with 3/4 cup parmesan cheese and 1/2 cup sour cream. Next time I will use only 1/4 cup of the sour cream. Set aside, but away from the hungry hands of any two year olds who may be wandering through your kitchen or you might find yourself chasing down your potatoes.
Place sun dried tomatoes, spinach, butter, garlic and 1/4 cup parmesan cheese in food processor or blender and blend until almost smooth. This should only take a minute or two.
Heat olive oil in medium pan and add onions and peppers. Cook until tender and then spread onions and peppers in bottom of casserole dish. Spread potato mixture on top. Keep oil in pan and mix tomato mixture in with oil. Add chicken and cook until done. Place chicken and tomato mixture on top of casserole and top with remaining 1 cup sour cream. This is the step I would leave out. I don't think the casserole needed the extra sour cream.
Place in pre-heated oven and bake approximately 15 minutes, until browned.
I like this recipe because of it's grown up tastes, it low cost, and it ease to make. I like casseroles that I canovercook keep in oven for longer than recipe states. Usually my meals hang out in the oven for a while, either due to my husband not getting home from work when expected or because my children have started some sort of war in the living room. Yesterday I had to remove both boys from the living room and send them into the backyard. Then I had to lock the screen door to prevent them from constantly coming and going. But at least I managed to get dinner on the table!
Husband: please make this again. And put it in my lunch for tomorrow.
4 year old: I don't want to taste it, it looks gross. (He did eventually take a few bites.)
2 year old: refused to eat anything but fruit cocktail. But at least he did not throw it on the floor.
Me: really really yummy, but too much sour cream.
I pulled the recipe off www.foodonthetable.com but then, of course, made it my own. The recipe I am printing here is the one I fine tuned last night. As you know, I don't measure a lot of my ingredients, so all amounts are merely suggestions. Also, I added to the recipe so that I would have leftovers for lunches this week. And no, I did not send it with the boys to daycare today. Although I was tempted... And don't put too much stock into my kids' lack of excitement over this meal - neither of them eat very well so I just make what I want, give them something else if I am making something that no little one will eat, and otherwise let them eat when they are hungry.
Sour Cream Chicken & Potatoes
4 medium sized potatoes, quartered
1 cup parmesan cheese. (I have found it tastes better and is less expensive to just grate my own. I always grate a little more than I need for the recipe so that I have some ready for salads and soups.)
1 1/2 cup sour cream (I used all the recipe called for, which is what is listed here. Next time I will not use nearly as much.)
1/4 cup sun dried tomatoes
2 tablespoons butter
1 cup fresh spinach
1 clove garlic (I use fresh garlic but the jarred minced kind is good also. Buying fresh and mincing it yourself is going to save you money, but cost you time.)
1 red onion, chopped (I think the recipe needs 2 onions)
olive oil - as needed
1/2 large green bell pepper, chopped (I think the recipe needs the whole pepper)
10 chicken tenders (any kind of chicken would work in this recipe. I like chicken tenders because they are less expensive than breasts and smaller, so they are easier for the kids to handle.)
Preheat oven to 400 degrees and prep a casserole dish by lightly greasing. Place potatoes in large pot with water and pinch of salt and bring to a boil. Let boil long enough to cook until tender, approximately 10 minutes. Drain and return to pot. Partially mash with 3/4 cup parmesan cheese and 1/2 cup sour cream. Next time I will use only 1/4 cup of the sour cream. Set aside, but away from the hungry hands of any two year olds who may be wandering through your kitchen or you might find yourself chasing down your potatoes.
Place sun dried tomatoes, spinach, butter, garlic and 1/4 cup parmesan cheese in food processor or blender and blend until almost smooth. This should only take a minute or two.
Heat olive oil in medium pan and add onions and peppers. Cook until tender and then spread onions and peppers in bottom of casserole dish. Spread potato mixture on top. Keep oil in pan and mix tomato mixture in with oil. Add chicken and cook until done. Place chicken and tomato mixture on top of casserole and top with remaining 1 cup sour cream. This is the step I would leave out. I don't think the casserole needed the extra sour cream.
Place in pre-heated oven and bake approximately 15 minutes, until browned.
I like this recipe because of it's grown up tastes, it low cost, and it ease to make. I like casseroles that I can
Tuesday, September 6, 2011
falling off the whole foods, no meals out of boxes wagon, landing in a ditch filled with diet root beer and instant pudding
The past few weeks have been very busy ones for me. I'm not sure why, really. I am between outside the home jobs and my two young children are in daycare throughout the week. My oldest son attends daycare/preschool five days a week and the little one is going two days a week until I go back to work. So maybe that is where my time has been going. Trying to adjust to being at home with the two year old three days a week was maybe a little more challenging that I thought it would be. I want him to still be challenged and learning, plus, if he sees that he does not have my total and undivided attention he turns into a tiny tasmanian devil, crossing the living room like a hurricane, leaving mayhem and destruction in his path. I send my oldest son and husband off in the morning and before I know it is time to do the daycare pickup. And frequently the two year old, (and me), is still wearing pajamas and I am rushing to get him dressed and thinking, "Where did the day go?" Then, all too soon, everyone is home and it is time for dinner. Which someone still has to make.
So I didn't even notice how crazy the past few weeks were until I was gathering up the trash from the kitchen. Not all of it would fit into the kitchen sized trash bag because there were so many boxes needing to be thrown away. I pulled them out and stacked them on the counter, to be carried out separately. And then it hit me. There, on my counter, were boxes from macaroni and cheese, hamburger skillet meals, pop. There were empty rice side dish and cookie boxes. I had to face the facts. I had completely fallen off the whole foods, no meals out of boxes wagon. Not just fallen off. Catapulted off while the wagon was rolling along at top speed, rolling down a hill covered with preservative laden fruit gummies and landing in a ditch filled with diet root beer and instant pudding.
Here's the sad part. Not only have I been feeding my family the least healthy meals I possibly could, but my oldest son had found a new favorite food. From a box. What have I done?
My four year old is just like every other four year old out there. He would eat meatballs and chicken nuggets every day if I let him. And he only eats those items if covered in cups and cups of ketchup. He is not big on trying new foods. And now I have given him a new food, a new unhealthy food, and he loved it. Now he keeps asking for it. So I finally found something different he would eat, something the whole family would eat, and now I feel like I can't serve it to him.
So back to eating outside the box. I know my experiment was working- last week my oldest son and I were at a play group dinner where very yummy and healthy food was served and I actually saw him eat a cucumber slice. Normally he sticks to fruit only and I have to trick him into eating his vegetables. It was a proud mommy moment, to be sure.
I set out to create a healthier version of my little guy's new favorite meal.
matthew zhao's favorite hamburger stroganoff
1 lb ground beef (lean lean lean!)
1/3 cup water
1 cup plain yogurt
8 ounces egg noodles
Cook noodles according to package directions. Brown ground beef in a large skillet with high sides, breaking into small pieces as it cooks. Drain. Remove from heat and add water and yogurt. Mix thoroughly. Return to low heat, add noodles, and mix.
I have played around with this recipe a few times trying to get it just right for my little guy. My first pass at it was too "grown up"- I made it like a traditional beef stroganoff, only replacing the beef strips with ground beef. I kept in the white wine, sour cream, onions and mushrooms I normally use in this dish. It didn't fly. I then removed all but the sour cream. Still too strong a taste for the four year old. Finally I replaced the sour cream with plain yogurt and voila - child approved. The good news is the cost of the meal was significantly lowered by replacing the sour cream with plain yogurt. In my house at least sour cream always goes to waste. I never plan accordingly and I wind up throwing away a half full carton away, long after the expiration date. The plain yogurt, on the other hand, never goes to waste. With the amount of yogurt my two year old puts away it is much healthier and cheaper to feed him plain yogurt with frozen unsweetened berries mixed in. So two birds, one stone. My son gets his new favorite meal served homemade and not from a box, and my grocery budget stays intact, which is more important than ever these days, with me between jobs. Another successful meal, and we are back to eating outside the box.
So I didn't even notice how crazy the past few weeks were until I was gathering up the trash from the kitchen. Not all of it would fit into the kitchen sized trash bag because there were so many boxes needing to be thrown away. I pulled them out and stacked them on the counter, to be carried out separately. And then it hit me. There, on my counter, were boxes from macaroni and cheese, hamburger skillet meals, pop. There were empty rice side dish and cookie boxes. I had to face the facts. I had completely fallen off the whole foods, no meals out of boxes wagon. Not just fallen off. Catapulted off while the wagon was rolling along at top speed, rolling down a hill covered with preservative laden fruit gummies and landing in a ditch filled with diet root beer and instant pudding.
Here's the sad part. Not only have I been feeding my family the least healthy meals I possibly could, but my oldest son had found a new favorite food. From a box. What have I done?
My four year old is just like every other four year old out there. He would eat meatballs and chicken nuggets every day if I let him. And he only eats those items if covered in cups and cups of ketchup. He is not big on trying new foods. And now I have given him a new food, a new unhealthy food, and he loved it. Now he keeps asking for it. So I finally found something different he would eat, something the whole family would eat, and now I feel like I can't serve it to him.
So back to eating outside the box. I know my experiment was working- last week my oldest son and I were at a play group dinner where very yummy and healthy food was served and I actually saw him eat a cucumber slice. Normally he sticks to fruit only and I have to trick him into eating his vegetables. It was a proud mommy moment, to be sure.
I set out to create a healthier version of my little guy's new favorite meal.
matthew zhao's favorite hamburger stroganoff
1 lb ground beef (lean lean lean!)
1/3 cup water
1 cup plain yogurt
8 ounces egg noodles
Cook noodles according to package directions. Brown ground beef in a large skillet with high sides, breaking into small pieces as it cooks. Drain. Remove from heat and add water and yogurt. Mix thoroughly. Return to low heat, add noodles, and mix.
I have played around with this recipe a few times trying to get it just right for my little guy. My first pass at it was too "grown up"- I made it like a traditional beef stroganoff, only replacing the beef strips with ground beef. I kept in the white wine, sour cream, onions and mushrooms I normally use in this dish. It didn't fly. I then removed all but the sour cream. Still too strong a taste for the four year old. Finally I replaced the sour cream with plain yogurt and voila - child approved. The good news is the cost of the meal was significantly lowered by replacing the sour cream with plain yogurt. In my house at least sour cream always goes to waste. I never plan accordingly and I wind up throwing away a half full carton away, long after the expiration date. The plain yogurt, on the other hand, never goes to waste. With the amount of yogurt my two year old puts away it is much healthier and cheaper to feed him plain yogurt with frozen unsweetened berries mixed in. So two birds, one stone. My son gets his new favorite meal served homemade and not from a box, and my grocery budget stays intact, which is more important than ever these days, with me between jobs. Another successful meal, and we are back to eating outside the box.
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