Country Captain

This was on of my husband's favorite dishes growing up and it is still a family favorite. This recipe was originally from Sunset Magazine but it has been altered since by my mother and sister in-law.  It's fun to serve the condiments on the side and let everyone add them as they wish.  If you like the dish a bit sweeter, add pineapple.

Prep time: 15-20 mins
Cook time: 30 mins
Makes: varies

INGREDIENTS:
Boneless, skinless chicken breasts or thighs
2 cloves garlic
1 medium onion, diced 1/2 inch pieces
1 medium green bell pepper, diced 1/2 inch pieces
Vegetable oil & flour
2oz can crushed or diced tomatoes, with juice
1 small can tomato sauce
2-3 tbsp curry powder (to taste)
1/2 tsp dried thyme
1/2 tbsp sugar
For condiments: shredded coconut, raisins and toasted almonds

DIRECTIONS:
Prepare chicken by cutting it into bite sized pieces. Dredge with flour and salt & pepper. Coat bottom of Dutch oven with oil.  When the pan is hot, add the chicken pieces and brown on all sides. When almost cooked through, remove chicken and add the garlic, onion and green pepper.  Cook for a few minutes until soft. 

Add a bit of juice to de-glaze the bottom of pan, then add tomatoes and sauce. Add the thyme, curry powder and sugar. Stir and return chicken to pan. Simmer over low heat until the chicken is cooked through and vegetables are tender. 

Serve over cooked rice (preferably basmati) with condiments on table.

One Pot Creamy Chicken Pot Pie Pasta

Tastes just like chicken pot pie but in pasta form and it's all done in one pot! I added more veggies than the original recipe (it only called for one of each!) and was happy with the result but I did need to remove some of the excess liquid.  Play with the portions to your liking. 

Prep time: 10 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp butter
1 large onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped 
6 chicken thighs, skinless, boneless and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
12 oz pasta, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped

DIRECTIONS:
In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften. Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute and then add the white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper. 

Cook for 15 minutes over medium-low heat, stirring occasionally, then add the frozen peas and the rosemary. Stir everything together and cook for an additional 10 minutes or until the pasta is cooked to your liking. Garnish with fresh parsley and serve.

Baked Honey Garlic Chicken

We eat a lot of Chinese food at home because it is surprisingly one of the few things my toddlers love. This is a take-out favorite that is healthier, cheaper and so much tastier! When I'm making this for the whole family, I leave out the Sriracha. If it's just for me and the hubs, I'll make it extra spicy. 

Prep time: 15 mins
Cook time: 20 mins
Makes: 4 servings

INGREDIENTS:
1lb boneless, skinless chicken breasts, cut into 1-inch chunks
Salt and pepper, to taste
2 large eggs, beaten
1 cup Panko

For the honey garlic sauce:
1/3 cup honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp Sriracha, optional
1 tbsp cornstarch
2 green onions, thinly sliced
2 tsps sesame seeds

DIRECTIONS:
Preheat oven to 400 degrees.  Lightly oil a 9x13 baking dish or coat with nonstick spray. Season chicken with salt and pepper to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.

Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 mins.

Meanwhile, in a saucepan over medium heat, combine honey, garlic, soy sauce and Sriracha. In a small bowl, combine cornstarch and 1/3 cup of water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. 

Serve immediately, garnished with green onions and sesame seeds, if desired .

Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Once you have all the ingredients prepped this dish is a breeze to make.  It would be a great to make with leftover chicken from another night. 

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS:

Chicken Baked Ziti Ingredients:

12 oz ziti (or any pasta shape)

2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce Ingredients:

1 tbsp olive oil

4 cloves garlic, minced

3 tbsp flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

DIRECTIONS:

To Make The Chicken Baked Ziti:

Preheat oven to 375 degrees F. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Tomato & Basil Chicken

Tomato, garlic and basil. Need I say more!?

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

INGREDIENTS:
2 chicken breasts
kosher salt and black pepper
2 tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmesan cheese

DIRECTIONS:
Season the chicken with salt and fresh cracked pepper. Add a couple of spoonfuls of extra virgin olive oil to your pan. While waiting for oil to heat up, get your water boiling for the pasta. When the oil is HOT, add chicken. After about 5 minutes, the chicken will be ready to turn. If the chicken breasts are massive, turn them around and cook them for another few minutes. They cook much faster if they are thinner, pounded out chicken breasts. Add pasta to boiling water.

Add in the fresh chopped tomatoes. Add the fresh chopped basil, butter, minced garlic, salt and black pepper to season the sauce. Now stir it all up. Turn the sauce down. Move the cooked chicken to a cutting board, and leave it to sit for a few minutes. Cut the chicken and portion the pasta into bowls, top each with chicken, sliced, and equal portions of tomato basil sauce. Top with fresh basil and Parmesan cheese. Enjoy!

Creamy Chicken Noodle Soup

Nothing soothes the soul like Chicken Noodle Soup and this creamy version will definitely fill up your belly. This was really simple to make but it did require a lot of dishes since you need to cook the noodles and make a roux. It was worth all the work! Serve with warm bread or crackers. Yumm!

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-5

INGREDIENTS:
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts
1 1/2 tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 tbsp all-purpose flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream 

DIRECTIONS:
Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.

In a large pot, heat 1 1/2 tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.

*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

Baked Italian Chicken

It must be fall because I am really craving gooey comfort food. With cream cheese and Mozzarella this dish definitely qualifies. It packs all the delicious flavors you would expect of an Italian dish and the gooey deliciousness of the cheese really puts it over the top. The original recipe said to cook this for 30 minutes but I had to cook mine twice as long (use a food thermometer on this one) and it was still pretty runny.  I may have added more tomatoes than it called for which might have been my problem. Sometimes more is just...more. While it was pretty easy to pull together it made a lot of dishes. Still is was pretty tasty and a fun spin on yet another chicken dish.  Two thumbs up!

Prep time: 20 mins
Cook time: 45-60 mins or until chicken reaches 165 degrees
Serves: 4

INGREDIENTS:
4  boneless, skinless chicken breasts
1 14oz can artichoke hearts, drained and quartered
8oz mushrooms, sliced
2 tbsp butter
1 onion, chopped
1 package Zesty Italian dressing mix (Good Seasons brand)
4 tomatoes, chopped
1/2 cup chicken stock
8oz cream cheese, cubbed
5oz fresh spinach
2 tsp garlic powder
Black pepper
8oz shredded Mozzarella
Olive oil

DIRECTIONS:
Cook the onions and the mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.

Preheat the over to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions and spinach.

Place the chicken breasts into a 13x9 casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 45-60 minutes or until the chicken is 165 degrees. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.  

Man-Pleasing Chicken

I came across this chicken recipe on Pinterest that boasted itself as being "the best thing I will ever put into my mouth".  I've been looking for some new chicken recipes so I had to give it a try. Whoa! This dish don't lie. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken.  Or just cook it for yourself and eat it standing over the stove. I practically did! Now while my husband did like it (and he's hard to please) my toddler did not.  But keep in mind that she's been on a chicken strike and didn't eat anything I put in front of her that day, so never mind...she doesn't count.  Cook this.  SO EASY and so yummy. You will thank me. 

Prep time: 10 mins
Cook time: 40-45 mins
Serves: 2-3 people 

INGREDIENTS:
1.5 lbs Chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 tbsp Rice/rice wine vinegar
Fresh rosemary
Salt and pepper

DIRECTIONS:
Preheat your oven to 450ºF. Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Mediterranean Baked Chicken

I was perusing Pinterest a few nights ago and came across this mouth-watering recipe from The Clever Carrot.  It is almost a one-dish recipe (which I can appreciate) and the flavors were incredible. There are two secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. I used chopped basil and parsley. The smell in your kitchen will be out of this world! Make sure you use a baking dish larger than 9x13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather an caramelize. Use two pans if necessary.

Prep time: 15 mins,  up to 3 hours to marinade
Cook time: 35-45 mins
Serves 4-6

INGREDIENTS:

Marinade

1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped

Bake

2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste

DIRECTIONS:
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.

When you’re ready to start cooking, preheat your oven to 400 F.  In a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked. 

Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.

Roughly chop a large handful of both basil and parsley. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

Serve immediately with crusty bread and a nice green salad.

Sweet, Sticky & Spicy Chicken

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie. The original recipe called for a lot of ginger and I cut it in half.  Add more hot sauce if you like a spicy dish. 

Prep time: 10 mins
Cook time: 12 mins
Serves: 4

INGREDIENTS:
1 tbsp brown sugar
2 tbsp honey
1/4 cup soy sauce
1 tsp chopped fresh ginger root
2 tsp chopped garlic
2 tbsp hot sauce
Salt and pepper to taste
4 skinless, boneless chicken breast halves, cut into 1/2 strips
1 tbsp vegetable oil
Sesame seeds (optional)

DIRECTIONS:
Mix together brown sugar, honey, soy sauce, ginger and hot sauce in a small bowl. Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Sprinkle with sesame seeds and serve over rice.

Crock Pot Chicken & Barley Vegetable Stew

I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding.  The next day my soup was more gelatinous and goulash-y but it was still really delicious! 

 Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6

INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced

DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.

Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.

Skillet Chicken Parmesan

This is a recipe that we recently saw on Cook's Country and decided to try at home.  It is delicious! It's very hearty and cheesy as any good Chicken Parmesan should be.  You could cut down on the cheese slightly (1/4-1/2 cup per type of cheese) to make it a little less heavy. To make fresh bread crumbs, grind two to three slices of hearty white sandwich bread in the food processor. Serve with a green salad and vino. 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 1/2 cups fresh bread crumbs
3 tbsp olive oil
1 1/4 cups grated Parmesan
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1/12 pounds), halved horizontally
3 tbsp vegetable oil
3/4 cup shredded mozzarella
3/4 cup shredded provolone

DIRECTIONS:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil. 

Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Lemon Chicken Pasta

This is a wonderfully lemony pasta dish that is great with or without chicken. Add more or less lemon to your taste.  Serve with a green salad, bread and wine of course. Mangia! 

Prep time: 20 mins
Cook time: 30 mins
Serves: 4-6

INGREDIENTS:
1/2 lb short pasta, such as rigatoni or fusilli
3 chicken breasts, cooked, seasoned and cut into strips (we like to BBQ it)
3/4 cup lemon juice
2 tbsp lemon zest
1/2 stick of  butter
Drizzle of olive oil
2 cups grated Parmesan cheese
Basil, sliced
Grape/cherry tomatoes, halved

DIRECTIONS:
Prepare pasta according to package, drain and set aside.  Cook chicken breasts in a medium sauce pan until golden brown and insides are fully cooked, approx 10-15 mins. We like to BBQ our chicken to give it a crispy texture. Either way is delicious.  Let chicken stand for 10 mins and cut into small, bite-sized strips.  

In a large saucepan, combine pasta, chicken, lemon juice, lemon zest, butter and olive oil and cook until ingredients are well combined and butter is melted. Add Parmesan, basil and grape tomatoes and combine.  Serve immediately.