Chicken Piccata and The Prom

After much anticipation (and a month long weather delay), Prom finally arrived this past weekend.  Nails were done, hair appointments completed, shoes and dresses ready to go...the Golden Globes theme Prom was set and in full motion.

Even a little chill in the air and overcast skies didn't stop these girls from bringing their finest glamour to the evening!  My babies are all grown up...brings a tear (actually several as of late) to my eyes.

We enjoyed our own little date night with my husband's favorite Chicken Piccata.

Chicken Piccata
Courtesy of Cuisine at Home Magazine

** Recipe is so good and easy, you will want to double this!!

4 chicken cutlets
2 Tbl. canola oil
1/4 cup dry white wine
1 tsp. garlic, minced
1/2 cup chicken broth
2 Tbl. fresh lemon juice
1 Tbl. capers, drained
2 Tbl. butter
fresh lemon slices

Season cutlets with salt and pepper then dust with flour.  Spray saute pan with nonstick spray, add vegetable oil, and heat over medium-high.

Saute cutlets 2-3 minutes on on side.  Flip the cutlets over and saute the other side 1-2 minutes with the pan covered.  Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side 1 minutes.  Transfer cutlets to a warm plate.

Finish with butter and lemon slices.  Once butter melts, pour sauce over cutlets.

One Year Ago: Braised Crockpot Balsamic Steak
Two Years Ago: Loaded Hasselback Potatoes

...and speaking of chicken, I was fortunate enough to have Buffalo Wild Wings  and Texas Roadhouse donate 350 wings for the After Prom party at school.  Everyone knows how hungry teenagers are at midnight...so we helped make the special delivery!

Mike's Marinating Mess

Sunday mornings are bath days...for the boys that is.  We have our favorite dog wash in town and this Sunday will be no exception, even though it is Masters Championship Day!

Angus sporting his "Masters Green" towel.

As predicted, last year's winner Jordan Spieth hosted and served an "Authentic Texas Barbecue" this week for his traditional Champions Dinner complete with various bbq meats, baked beans, bacon and chive potato salad and a warm chocolate chip cookie with vanilla ice cream for dessert.

Our latest go-to bbq chicken marinade was created by my brother-in-law many, many years ago.  This marinade is perfect for when you are needing to clean out the spice cabinet and have that last little smidgen left in various containers but don't want to throw away.

Since it needs a good 6-8 hours for the right chicken fusion, it's the perfect amount of time for a visit to the dog spa!

Mike's Marinating Mess
Courtesy of Brother Mike

1/2 can beer (your favorite brand)
1 cup BBQ sauce
1/2 cup ketchup
2 ounces, steak sauce
5 dashes, Worcestershire sauce
2 dashes, soy sauce
2 ounces, teriyaki sauce
1 tsp. sesame oil
1 Tbl. red wine vinegar
1/4 cup white wine
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. Italian herb seasoning
1 tsp. dill weed
1 tsp. curry powder
1 tsp. sage
1 tsp. parsley flakes
1 tsp. oregano
1 tsp. rosemary
1 tsp. paprika

Mix together.  Marinate your favorite meat in this mess (for 6-8 hours) and barbecue or broil.

One Year Ago: Chicken with Gorgonzola Sauce
Two Years Ago: Parmesan Potato au Gratin

Chicken Lettuce Wraps and Wrapping Things Up

My 2 escapees, ready to make a break for it!
Some days I wish I could run away with them.

My week is only halfway there and it has already been some kind of a whirlwind, even as I am heading into the weekend I am continuing with panic attacks!

Tonight we are hosting weekly dinner for the girls' volleyball team at our house. As we are also preparing for our house guests who arriving next week (and then other arrivals the week after that), this includes lots of organizing, cleaning, scheduling carpet shampoo company, volleyball games, menus, tourist planning, and putting the finishing touches on our new guest room makeover. I think at this point not only do I have my lists everywhere, I'm quite certain I now have lists for my lists.  Not to mention my roles in the school Booster Club and my new appointment as a City Commissioner for the Art in Public Places Program, which I am super excited about being a part of.

Needless to say, dinners these days need to be really fast and easy for us right now.  I have tried (and failed) these Chicken Lettuce Wraps on many experimental occasions, but I think this time I finally "crushed it" (as my teens would say).

P.F. Chang's by far is one of my top 5 restaurants.  We absolutely love going there for special nights when we get the chance and always the first order of business is their Chicken Lettuce Wraps and Steamed Shrimp Dumplings (which I will save to experiment on making, for a quieter time in my life).

Chicken Lettuce Wraps
Inspired by P.F. Chang's

1 pound ground chicken
1 (8 ounce) container baby bella mushrooms, chopped
1 can sliced water chestnuts, chopped
3 scallions, chopped
2-3 garlic cloves, chopped
1 bottle, "Soy Vay" brand, Veri Veri Teriyaki Sauce (see photo below)
1 head bibb lettuce, washed and dried well

In a large saute pan, add 2 Tablespoons olive oil and set temperature to medium-high heat.  Add the ground chicken and cook until just starting to brown.  Lower temperature to medium and add the chopped mushrooms, water chestnuts, scallions and garlic cloves.  Saute for about 15 minutes.

Add about 1 cup of the Teriyaki Sauce to chicken/veggies, stir well, cover and let simmer on low for about 15 minutes. (You can add more sauce if you prefer).  Uncover and stir until you get the consistency of a thick sauce.

Spoon cooked chicken mixture on individual chilled lettuce leaves.

"Soy Vay" brand, Veri Veri Teriyaki Sauce
My secret sauce!!

One Year Ago: Gorgonzola Grilled Chicken and Spinach Salad
Two Years Ago: Nutella Cookies and Neighbors

Cracked Out Chicken Bubble Up

Our 95 degree days of sunshine have made way for more clouds, rain and thunderstorms this week. 

Another dreary event has been one of our little guys, Theo recently had surgery to remove a skin tag on his eye, teeth cleaned and a lump removed from his thigh...poor guy.  Between that and the noise of fireworks, he's had a tough couple weeks around our house.

It's time for warm comfort food again and this one definitely does the trick!  Super easy, delicious and makes great leftovers.

Cracked Out Chicken Bubble Up
Courtesy of Plain Chicken

2 cups chopped or shredded chicken
1 (10.75oz) can Cream of Chicken Soup
8 ounces sour cream
1 cup shredded cheddar cheese
1-1/2 Tbsp Ranch dry dressing mix
1/4 cup cooked, chopped bacon
1 (12oz) can refrigerated Grands Jr biscuits

Preheat oven to 350 degrees.

Lightly spray a 9x13 inch pan with cooking spray.  Set aside.

Combine chicken, soup, sour cream, cheese, Ranch mix and bacon.  Cut each biscuit into 4 pieces. Toss with chicken mixture.

Pour chicken mixture into prepared pan. (Make sure the biscuit corners are separated from each other and placed throughout the pan.  Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

One Year Ago: Quick Marinated Cherry Tomato Salad

Creamy Baja Avocado Pasta with Chili Lime Chicken

Among my many weaknesses, I have an accessory addiction.  I rarely go out and look or search for them, they just seem to scream out and find me...take me home, they plead.  As I was out last weekend and finishing up some grocery shopping, I was driving home and stopped...that was my first mistake.  These little beauties were waiting for me.  Three gorgeous candle holders that not only blended in with the color palette of my project, they also fit perfectly in the coffee table topped tray.  I love it when these little surprise finds happen, don't you.

Speaking of great finds.  I stumbled on this Pinterest (another addiction) recipe a few weeks ago and thought it would be perfect for Cinco de Mayo night dinner.  I took it for a test run last month and it was awesome!!  I really loved the chicken part of the recipe.  I think this rub is my new go-to standby for chicken tacos and fajitas.

**Preparation warning though...it makes a lot of food!!!  So, unless you are feeding a huge crowd, you may want to figure taking this recipe in half.

Creamy Baja Avocado Pasta with Chili Lime Chicken
Courtesy of Carlsbad Cravings

For The Chicken...

1 pound chicken breasts pounded to 1/4-1/2 inch thickness

• Chili Lime Rub
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper
• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
• Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Garnish with extra fresh lime juice if desired.

For The Avocado Pasta:

• 1 recipe Chili Lime Chicken (click HERE for recipe)
• 16 oz. thin spaghetti, cooked al dente
• 1 red bell pepper, chopped
• fresh corn kernels from 1 ear of sweet corn
• 3-4 garlic cloves, minced
• 1 15 oz. can diced tomatoes with green chilies, drained
• hot sauce to taste

Creamy Blender Avocado Sauce

• 1 cup sour cream (may sub. Greek yogurt)
• 2/3 cup milk
• 2 avocados, peeled and pitted
• 1-2 jalapenos, seeded, deveined and roughly chopped
• 1/4 cup packed cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon lime juice

Garnishes (optional)

• Pepitas
• Pepper jack/cotija cheese
• fresh lime juice

Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don't slice until ready to serve.

Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.

In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.

Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste.
Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.

Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.


One Year Ago:  White Pizza

Chicken and Dumplings

I finally realized this week that we live in a snow globe.  It's very quiet, clear and peaceful, then someone shakes us up vigorously and we blizzard and you cannot see anything but pure whiteout conditions.  Then it calms quietly again, clears up for a few days...then the globe gets shaken again. It's been one of those globe shaking weeks...(both snow and my nerves).

My dear husband has been battling shovels, rock salt and our snow blower trying so hard to keep on top of the incoming blizzards.  Just when he gets it all cleared and beautiful, we wake up to another foot of snow.

Then, the poor guy has to deal with the other storm...me!  We just finished conferences and already discussing colleges and the pressure on the kids is overwhelming, we have 5 back-to-back tournaments, including this weekend's Colorado Crossroads National Tournament.

In the midst of all this fun, I have also been diligently trying to prepare for my mom's first visit to Colorado next week with my 5 year old niece.  We have quite the schedule planned for them and of course with my obsessive ways, I have planned out every last detail and meals for their trip, wanting everything to go perfect for them.

I found this sign at one of my go-to antique stores...love this!!!

It is now perfectly positioned in my kitchen.

Yes, I would like a "double" Extra Large this week!

Since we were home bound during last weekend's blizzard, I came across this Ree Drummond recipe that just looked and sounded so perfect for a cold night...and it was perfect!!

A bowl of warmth makes everything better,
don't you agree?

Chicken and Dumplings

Courtesy of The Pioneer Woman

Chicken:

2 tablespoons butter
2 tablespoons olive oil
1 whole chicken, cut into pieces (cut-up fryer)
Salt and freshly ground black pepper
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 medium onion, finely diced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
6 cups low-sodium chicken broth

Dumplings:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 heaping tablespoon baking powder
1 teaspoon kosher salt
2 cups half-and-half
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley, optional
Salt, as needed

For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.

In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.

For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.

Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.

BBQ Ranch Grilled Chicken

Well we did it...we have survived the first week of school.  To say it has been a whirlwind is an understatement.  Non-stop schedules all week, both day and night, but we made it.

My mantra, next to our coffee maker...enough said.

To help keep my sanity (especially during school and volleyball season), I always plan our dinners one week in advance and keep a monthly calendar on the refrigerator to help with the planning.  It's a good thing because I need to refer to it several times a month when I am writing my blog.

I typically photograph and keep about two weeks of meal and/or specialty photos stocked and ready to go for the postings.  The problem is when I go back to write and download the photos, sometimes I cannot recognize the dish.  My sister-in-law who was the Marketing Director for Bristol Farms taught me that food is one of the most difficult things to photograph to capture the true colors and textures of a dish...she was spot on.

So as I was going through my photos this week I came across this one and it took me about a day and referring to my meal calendar to figure out what it was.  I can't believe I forgot about it because it was one of the most amazing chicken dishes we have had...served with a caesar salad and parmesan-garlic couscous. The moistness and flavors of the chicken was outstanding. This is by far a keeper...now if I can only remember it for the future!

BBQ Ranch Grilled Chicken
Courtesy of Plain Chicken

1/2 cup olive oil
1/2 cup prepared Ranch dressing
3 tablespoons Worcestershire sauce
3 Tbsp BBQ seasoning
1 teaspoon white vinegar
4 skinless, boneless chicken breast halves

In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, BBQ seasonng, and white vinegar.

Pound chicken breast to 1/4" thickness.  Place chicken in the gallon size ziplock bag.  Pour marinade over chicken.  Refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Sun Valley Pecan-Crusted Chicken in Idaho

Our family had the pleasure of taking a quick weekend trip to visit Dick and JoAnne (Aunt JoJo) at their summer home in Sun Valley, Idaho last week.

Sun Valley welcomes United Airlines' direct flight from Denver - love it !!

The Sun Valley / Ketchum / Hailey communities are truly beautiful, charismatic and filled with culture, art and incredibly quaint, culinary wonders.  Upon arriving we headed to Despo's "Mexican with Altitude" for a late dinner in Ketchum.  Excellent margaritas, salsa and shrimp tacos.  My daughters even loved their made-to-order bean and cheese burrito for one and the carne asada street tacos for the other.

Sun Valley Lodge

The next day we started off touring the breathtaking Sun Valley Lodge and its beautiful resort.  They have anything you could think of for both summer and winter stays, complete with ice shows, concerts, sports and family activities, not to mentioned the shopping village that has everything you could imagine.

The tranquil lake in front of Sun Valley Lodge

We then headed into town late afternoon for all the items needed for our happy hour platter, wines and JoAnne's amazing Sun Valley Pecan-Crusted Chicken, made famous by Chef Jeff Keys Vintage Restaurant
in Ketchum.  He even wrote a beautiful cookbook (that I immediately ordered and it arrived yesterday, thank you very much) featuring his world class dishes from the restaurant.

It was a perfect and most welcoming evening.  Great food, wines, laughs and conversation......

Our wonderful happy hour complete with roasted garlic, Cambazola cheese
and mango salsa paired with Ferrari-Carano Fume Blanc

All happy hours should be enjoyed while dancing.

Beautiful sunset from their deck.

Sun Valley Pecan-Crusted Chicken with Sour Cream Mustard Sauce,
 Tomato and Black Currant Chutney,
Baked Yukon Gold Gorgonzola Smashed Potatoes and Caesar Salad

Sun Valley Pecan-Crusted Chicken
from the "Vintage Restaurant" cookbook by Jeff Keys

For the Pecan Saltine Cracker Crumbs:
1-1/2 cps coarsely ground pecans
1-1/2 cups ground saltine crackers

Mix the ground pecans and saltine crackers in a medium size bowl.  Set aside.

Four the Sour Cream Mustard Sauce:
1-1/2 cups sour cream
2 Tablespoons Dijon mustard

Blend well in a small bowl and set aside.

For the Dijon-Mustard Butter Rub:
1/2 cup unsalted butter
2 Tablespoons Dijon mustard

For the Chicken:
(4) 5-ounce boneless and skinless chicken breasts

To make the chicken, lightly pound each breast to about 3/8 inch thick.  Take each chicken breast and coat one side with the painting of the mustard butter.

  Put the breast, mustard-butter-side-down, in the saltine cracker crumb mixture.  Give it a firm press so the crumbs adhere.  Repeat for the other side.  Do this to all of the chicken breasts and put them on a platter until you are ready to cook.

Preheat oven to 450 degrees.  To cook the chicken, melt 3 tablespoons unsalted butter in a 12-inch saute pan.  When the butter is hot, add the chicken breasts.  Cook them for about 3 minutes.  They should be turning a nice, crispy medium brown color.  Turn them over and cook for 3 more minutes.  Remove the chicken breasts to a baking sheet, saving the crumbs that remain in the saute pan.

Put the baking sheet int eh oven and cook the breasts for about 5 more minutes.  While the chicken is cooking, add 8 tablespoons of the Sour Cream Mustard Sauce to the saute pan that the chicken cooked in; blend the crumbs and juices from the chicken with the sour cream mixture, just before the chicken is done cooking, heat up the sauce until it is just bubbly.

Take the chicken out of the oven and place 1 breast on each plate and serve with a dollop of the Sour Cream Mustard Sauce.

Chicken and Black Bean Enchilada Bake

We are in the final countdown - 30 days until school starts.  Can I hear a Hallelujah?!!!  The back to school "wish list" has already started and we have done some essentials shopping already, in preparation for the upcoming first day of school.

I am already looking forward to the school (last minute) projects, working in the concession stand, shopping for days to find the "perfect" homecoming dance dress and of course the next seven months of volleyball seasons.  

We only have three years left of our girls' high school experiences and memories and I am already getting saddened by the thought of graduation day, so I truly do treasure every crazy moment that we have right now.

In preparation of upcoming homework-volleyball-late school nights, I put together this dish as a pantry purge dinner idea - awesome flavors and so, so easy!!  This was great as an alternative to taco meat but would be equally wonderful on lettuce with accompaniments as a taco salad also.

Chicken and Black Bean Enchilada Bake

4 cups cooked, shredded chicken (about 4 cooked chicken breasts)

1 - 15 oz can enchilada sauce

1 - 12 oz can black beans, drained and rinsed well

5-6 (sandwich size slices) of cheddarella cheese (or your favorite shredded cheese) - enough to cover top of beans

Preheat oven to 350 degrees.  Mix shredded chicken and enchilada sauce in a bowl.  Spray 9"x 11" casserole dish with non-stick cooking spray.  Spread chicken/sauce mixture evenly in dish.  Top with black beans and finish with sliced or shredded cheese to cover beans.

Bake in oven approximately 30 minutes until bubbly and heated through.

Serve on warmed corn tortillas with your favorite taco fixings.

Shredded chicken mixed with enchilada sauce.

Add layer of black beans.

Cover with one layer of cheese.

Finished product - amazing tacos!!

Parmesan Potato au Gratin with Chicken Gloria - The Legend of Bobby Jones

In the spirit of Masters Week at our house I was reminded this morning of Bobby Jones as he was one of the founders of Augusta Golf Club, home to The Masters Tournament.

We all know how much I love movies and there are two exceptional movies that come to mind which reference Bobby Jones and are both definitely must sees if you are in the mood for a feel good, American spirit movie:  The Greatest Game Ever Played and The Legend of Bagger Vance.  Of course, leave it to me I think I have seen them both at least twenty times and still cry at the end of them.

We are supposed to have rain and possible light snow this weekend, I hope these are both playing on television, in the Masters tradition....perfect prescription for a feel good movie and a comforting dinner.

Parmesan Potato au Gratin

Courtesy of Basil-Albi

2 garlic cloves, finely chopped
2 tablespoons onion or shallot, finely chopped
2 cups half and half
1 cup parmesan, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme {fresh}, chopped
2-3 medium russet potatoes, sliced thinly


Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside.

Mix the garlic, onion or shallot, half and half, 1/2 cup parmesan, salt, pepper and thyme in a bowl and set aside.

Stack about 7-8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Pour the half and half mixture over the potato slices, being careful not to overfill. Sprinkle the remaining parmesan cheese over each muffin tin. 

Bake for 45-50 minutes until the cheese is golden brown, and the liquid has absorbed into the potatoes. I would suggest putting a pan underneath just in case of dripping.

Chicken Gloria Casserole

Courtesy of Betty Crocker

3 

skinless boneless chicken breasts, trimmed and cut in half lengthwise

Salt

Pepper

1/3

 cup Gold Medal® all-purpose flour

3 

tablespoons vegetable oil

2

 tablespoons butter

1

 container (8 oz) sliced fresh mushrooms

1/2

 cup cream sherry wine

1 

can (18 oz) Progresso® creamy mushroom soup

6

 slices Muenster cheese

3 

tablespoons chopped fresh parsley

Heat oven to 350°F.

Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.

In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.

Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.

Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.

Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.

Top with parsley.