Recipes on my list of things to make...

I was looking online at this website and saw all these yummy things I want to make over the next few weeks.  I thought I'd share some of my recipe finds.  Warning--I haven't tried to make these yet, so I can't give my full recommendation until I try them.  They look good though!

Broccoli and Cheese Stuffed Chicken Breasts

Southwestern Bean Salad

Southwestern Chicken Drumsticks

Roasted Vegetable Whole Wheat Calzones

Baked Penne with Sweet Italian Sausage

P.S. Does anyone else out there only try recipes that have a picture with the recipe?  It's like I trust the recipe more if they show proof that it has been made... maybe I'm the only one that thinks like that...

Recipes I've Made Lately

I made these recipes lately and really liked them! I love finding recipes that are good and would like to share them. I found these recipes online.

Artichoke Chicken
Ingredients:
8 boneless skinless chicken breast halves
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth

Directions:
In a skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish; do not drain pan juices. Arrange artichokes on top of chicken; set aside.

Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken.

Cover and bake at 350° for 50 to 60 minutes or until chicken is tender. Serve chicken with sauce.

Yield: 8 Servings


Chicken Tortilla Soup
Ingredients:
No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)

Directions:
Spray a baking sheet and both sides of the corn tortillas with No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.

Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.

To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.

Chicken Rolls Recipe

My friend Katherine Thomas introduced me to making these chicken rolls. She made them Freshman year and I loved them. I have made them many times but haven't ever followed a real recipe just knew from making them with Katherine. I finally made up a recipe how I make them by the request of my mom:) It is posted below. Know that everything is just estimated to how much I use so feel free to alter the recipe any way you want. I really like to have mashed potatoes with this recipe, but you could put anything else with it:)

Chicken Rolls

2 Chicken breasts
8 oz. Cream Cheese
1 T. Sage
2 Tubes Refrigerator Crescent Rolls
Melted Butter
Corn Bread Stuffing, crushed

Boil the chicken breasts until cooked. Dice Chicken. In a bowl combine cream cheese and sage. Add the chicken to the cream cheese mixture. Unroll the crescent rolls fill with chicken mixture. Stretch the crescent all around into a ball. Roll in melted butter and stuffing. Place on a greased cookie sheet. Bake at 350 for about 15-20 minutes. Just until golden brown. Top with chicken roll sauce (recipe below)

Chicken Roll Sauce

1 can Cream of Chicken Soup
½ cup Sour Cream
Milk to make desired consistency

Combine all ingredients, heat in microwave until hot.

Sorry these are all estimates---I hope it all makes sense.

Recipes

We made dinner for my family today. I wanted to share the recipes because they were really good, and I love when people share their recipes with me. I'll write what the real recipe says and then I'll write in the changes I made. I saw Rachel Ray make this recipe on her show so I went to her website to get the recipe.

Chicken Parm Pasta Toss

Salt
1 pound whole wheat penne (I used just regular pasta instead of whole wheat)
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces (I doubled the chicken)
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped (I used an arugala/spinich mix)
1 cup shredded Parmigiano Reggiano Cheese (I used a mix of parmesan, romano, and asiago that came in a container together because I couldn't find Parmigiano Reggiano Cheese)

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.

Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Yield: 4 (according to the recipe, it makes a ton though at least 6 servings, or more)

I also made some rolls that are my favorite to make. I found the recipe on the food network. Here's the recipe:

Clover Leaf Dinner Rolls

1 (1/4-ounce) package dry active yeast (2 1/4 tsp.)
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
Muffin Tin

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown

Yield: 24 Rolls