Eric and I will be celebrating our six year wedding anniversary next month, and that means we’ve had our current cookware for the same length of time. We had no idea then that our cookware would be used as frequently as it is or that we would be taking it through three out of state moves. If you were to take a peek at our saucepans and skillets, you would find them well used (that’s what happens when they’re used almost daily). The nonstick coating has begun to chip away, and it’s obvious what that cookware has been through in the six years since we received it.

One of the goodies I got from Big Summer Potluck last year was an Anolon “Everything Pan,” and Eric and I have used it so much in the almost year since we’ve had it. I hadn’t heard of Anolon before BSP, but I’ve been a fan of theirs since first cooking with that pan. So when Anolon contacted me to see if I’d like to review another piece of cookware and give one to a lucky reader, I jumped at the opportunity. Since I already knew how much we liked the Everything Pan, I decided to try another piece of cookware from the Nouvelle Copper Stainless Steel line, this time the 3 Quart Covered Sauté Pan. This pan is every bit as versatile as the Everything Pan, and it is quickly on its way to becoming the most used pan in our kitchen. It has high sides, which makes it perfect for pan-frying, sautéing a bunch of greens, making sauces (which are easier to pour thanks to the shape of the pan and the helper handle) and loads of other things. Like I said, it’s really versatile.

I was actually planning to make risotto in mine but ultimately decided to make a recipe that would involve testing it on the stovetop and in the oven, which is how I ended up at this recipe for pan-roasted chicken. It was the perfect way to test out our new pan because it involved searing, roasting and sauce making, all of which the sauté pan handled wonderfully. Since our family of three rarely needs an entire roast chicken, unless we’re planning to make something with the leftovers, we decided to change the recipe up a bit and use bone-in, skin-on breasts and thighs. The chicken is first seared to achieve a crispy skin and then roasted to finish cooking. Once it’s done roasting, shallot, cognac, Dijon mustard and fresh thyme come together in a simple but flavorful pan sauce. It takes just over 30 minutes of cook time for this to go from stovetop to table, something that obviously isn’t possible when roasting a whole chicken. We loved this meal, and Clara devoured the chicken. We made mashed potatoes (to soak up some of that wonderful pan sauce) and broccolini as sides, and it was the perfect Sunday dinner. We’ll be making it again soon, but not before we try a few other recipes in our new favorite pan.

Anolon has kindly offered to send one of you lucky readers a 3 Quart Covered Sauté Pan, so head on over to the giveaway page to enter! Full disclosure: This giveaway is sponsored by Anolon, and I received the same piece of cookware to review. All opinions are purely my own.

This pasta isn’t remarkable or life changing, but it is darn good food. And you know what? That’s good enough for me. If it weren’t laden with cream and, you know, pasta, I would gladly eat it twice a week. This recipe is perfect for those nights that we don’t want to cook an involved meal but still want to eat something delicious (and not get takeout). I made a few changes to the original recipe – added an onion, used chicken sausage instead of ground chicken, added red pepper flakes, doubled the tomatoes, swapped fresh basil for the dried oregano – and now I’ve found my ultimate weeknight pasta dish. I think using chicken sausage instead of ground chicken is what really made this recipe shine. Since sausage already has so many seasonings in it, it can only enhance the flavor of final product. Just make sure you get something that would go well with the other ingredients. We’ve used sun-dried tomato and basil sausage and roasted red pepper and garlic sausage the times we’ve made this. We seriously can’t get enough of this pasta. Clara absolutely loves it, too, and we love watching her eat it (that may sound weird, but she’s so adorable all the time when she’s eating). This recipe makes a lot, way more than our little family of three needs, but the leftovers reheat exceptionally well and it’s easily halved if you’d rather go that route.

Out of all the pot pies I’ve made, I think this is the richest. The sauce is luxuriously thick, and the cream cheese in the biscuits makes them super tender. I’ll definitely be making the biscuits on their own for breakfast. I’d say they stole the show, but their awesomeness fully matched the rest of the pot pie. To whip this up in no time, you can use a store-bought rotisserie chicken. We made it with what was left of a roast chicken, which I think is one of the best uses of leftovers. Clara absolutely loved this and had the best time picking up shreds of chicken and vegetables off her tray. We found ourselves giving her more from our plates because she finished hers so quickly. I’d call that a win.

This quick dinner is inspired by the Pig in the Potato Patch at Jim’N Nick’s, a restaurant we frequented when we lived in Birmingham. It’s a baked potato topped with barbecued meat and all the fixings. I said this was quick, not healthy. ;) If you’ve got leftover chicken or pork and some barbecue sauce, all you’ve got to do for dinner is bake the potato. Recipes like this one have especially come in handy for me on nights I have a lot of baking to do. Because, you know, it’s probably not a good idea for me to have sugar cookies and peppermint cheesecake for dinner.

Instead of the cream cheese and chipotle salsa called for in the original recipe, this version uses barbecue sauce and chipotle ranch dressing. This may seem like an odd combination to some of you, but I’m here to tell you it works. Something about the tangy barbecue sauce mixed the creamy and smoky dressing is just out of this world. I knew Eric would love these because he’s the type of person that likes to dip his tortilla chips into queso and then into salsa. I’m the complete opposite, so he was surprised that I enjoyed these as much as I did, given my usual disdain for mixing sauces (unless we’re talking chocolate and caramel, of course). This recipe is infinitely customizable, and I’ve got several other ideas bouncing around in my head. It’s going to be hard to branch out after trying this variation, though, because it was just that good. I used meat leftover from making this roast chicken before Eric went out of town for several days, and I made the sauces while Clara was napping. Even though I was alone for dinner that week, I was able to whip these up in no time after she went to bed. I was bummed when I cooked the last few from the freezer, which means it must be time to make them again.

While this classic chicken noodle soup is one of my favorites this time of year, I thought it would be fun to change things up a bit and give a new chicken soup a try. I’m so glad I did. This creamy soup is rich and comforting, thanks to a healthy (or unhealthy, depending on your perspective) dose of brie and half and half. Don’t fret, though, because there’s also a good bit of spinach in this soup, which totally makes up for the amount of dairy goodness in it (hah, if only). Served with a slice of crusty bread, this is a stick-to-your-ribs kind of meal that’s perfect for chilly weather.

Since it was a cold and snowy day, we decided (after too much time spent browsing through cookbooks) to make this pot pie. I think we ended up eating dinner sometime around 10pm, and we stayed up way too late that night talking and laughing. A couple weeks ago, I made this recipe again and was immediately taken back to that perfect evening – the cameras snapping, all of us seamlessly working together in the kitchen, the chilly weather, Lonely Island videos and the feeling of pure joy. Eric and I couldn’t help but laugh thinking about how we all were wondering what the heck the recipe was referring to when it mentioned “fond” (it’s browned bits, by the way). I think I will always remember them and that night anytime I make this recipe. Food is powerful like that. When I made this, I was using food in another powerful way – to bring comfort to someone. It’s amazing to me what a home cooked meal can do to lift someone’s spirits.

If telling you four food bloggers went crazy over this isn’t enough to convince you to make it, I don’t know what is. This recipe begins with chicken thighs that are poached in broth, and then the broth is combined with a roux to make a rich and flavorful sauce. In order to keep the vegetables from becoming overcooked, they’re sautéed separately and added to the sauce prior to baking. The biscuit topping is the real surprise of this recipe and deserves mentioning. Essentially, a biscuit dough is made, crumbled into pieces and then baked before being used to top the pot pie. I’ll be honest with you and say that I’ve had a hard time resisting these tasty little biscuit bites both times I’ve had this. Eric is convinced that we should start making biscuits this way to have for weekday breakfasts.

The recipe calls for a 9 by 13-inch baking dish, but I successfully made it in two smaller dishes (one to keep and one to give). You can also turn this into a make ahead meal by by making the filling and refrigerating it in the baking dish. If making the topping a day early, as well, store it in an airtight container. Bake the filling for about 30-35 minutes (assuming it’s straight out of the refrigerator), then top it with the biscuit crumble and continue baking until the filling is heated through and the crumble is lightly browned, about 15 additional minutes.

As summer comes to a close, I see so many people talking about firing up the grill one last time. Maybe it’s just me, but I think it makes more sense to grill when it’s not 110º outside. Summer grilling is great, minus the heat, humidity and fact that you’re drenched in sweat by the time the food is ready to be eaten. I see no reason not to grill year round, as long as there’s still good food to grill. Sure, pumpkin doesn’t lend itself to grilling the same way summer squash does, but that doesn’t mean you can’t grill chicken, steak or even sweet potatoes and acorn squash. Now that evenings are cooler here, it’s prime time for grilling. Luckily for us, grilled chicken doesn’t really have a season, and we’ll be grilling well into the winter with recipes like this one.

I’ve tried quite a few chicken fajita recipes, and this one is by far my favorite. The chicken stays ultra moist and is infused with smoky chipotle and fresh lime juice. Combine that with caramelized onions and peppers, and you’ve got fajitas to rival any restaurant’s. If you don’t feel like grilling, you could totally get away with making these in a cast-iron skillet to really make it feel authentic. As far as toppings go, forget them. I know just chicken and vegetables seems kind of boring, but these fajitas are far from it. I was planning to add sour cream and shredded cheese to mine, and I’m so glad I didn’t. These are perfect on their own, but you can certainly add a couple of frozen mango margaritas to go with your meal.

This chicken salad is a far cry from the plain, mayonnaise-laden versions of my past. It’s made mostly with yogurt, which gives it a much lighter texture. I used nonfat yogurt this time around because it’s what I had on hand, but I know this would be fantastic with Greek yogurt too. This chicken salad is amped up with curry and a bit of cayenne. There’s added texture from the grapes, and you could even add nuts if you wanted. I roasted my chicken, but you could cook it in chicken broth or even use a rotisserie chicken. The great thing about this recipe (besides the fact that it tastes delicious) is that it’s highly adaptable. You can increase or decrease the amount of curry and cayenne to suit your tastes. Don’t like grapes? Try adding a handful of dried fruit (I think apricots would be great) instead. I ate this as a salad over a bed of arugula and on crackers, and I enjoyed it both ways. Think of this recipe more as a jumping off point, and you can create your own chicken salad masterpiece.

Instead of being brined, this chicken is actually air dried in the refrigerator. That may seem counterintuitive, but I promise you there’s a good reason for it. This chicken still has the tender, flavorful, juicy meat you’d expect from a brined chicken, but it also has something they lack – a super crispy skin. I typically remove the skin after roasting most chickens, finding it to be somewhat lacking in texture. This one, though, has a crackling skin that is almost irresistible. This is the result of several factors – a salt/baking powder rub, air drying, incisions made in the chicken to allow the fat to drain and high heat cooking. With just a little time and effort, you end up with a roast chicken that’s elegant and impressive. This would be the perfect main dish for Easter or any spring meal.

Chicken noodle soup is something I never considered making until I first saw this recipe on my friend Tara’s blog last year. I hated this type of soup as a child, but that can most certainly be blamed on the fact that I never had a homemade version until I made this one a few days ago. Eric and I have both been mildly sick for the past week, and this soup was exactly what we needed to feel better.

This soup is a far cry from the canned variety. It has everything the canned kind lacks – flavor, color, freshness, texture. Since it was unseasonably cool in Virginia last weekend, this meal turned out to be just the comfort food we were looking for. Even with store bought chicken stock this soup still had an enormous amount of flavor, which is pretty crazy considering its total cooking time is less than half an hour. I can’t wait to try it again with homemade stock, and I know we’ll be making this several more times once winter hits. With minimal ingredients and time, this soup is perfect for a busy weeknight (or, you know, a weekend night where you want nothing more than to snuggle under the blanket on the couch and watch How I Met Your Mother).

Classic Chicken Noodle Soup
Serves 4

Ingredients:
2 tablespoons extra virgin olive oil
2 stalks celery, medium-diced (1 cup)
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the celery, carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Pour in the stock and bring to a boil over high heat. Add the noodles and cook for 10 minutes, then add the chicken and parsley. Continue cooking until the chicken is heated through and serve immediately.

As seen on Smells Like Home, originally from Barefoot Contessa Family Style by Ina Garten

In case you haven’t noticed, I really like tomatoes. I dread when summer ends and tomatoes are no longer in season. Luckily, there’s still some time left before that happens, and I plan on taking advantage of local, in-season tomatoes as long as I can. I have a few favorite recipes that use tomatoes, but I was beyond excited when I saw this one in July’s Bon Appétit. With cherry tomatoes and fresh herbs, it’s hard to go wrong.

This simple dinner looks incredibly stunning and tastes even better. The tomatoes, oregano and butter create a luscious pan sauce that is hard to resist. Eric and I enjoyed it so much that we even put some on top of the garlic rice pilaf we served with this. The chicken, even without the sauce, was incredibly flavorful, thanks to a technique we picked up from the insanely smart people at Cook’s Illustrated. Instead of just searing the chicken as the recipe called for, we coated it in a small amount of flour. Not only does the flour help create a wonderfully crisp crust, it also helps keep moisture inside, creating a chicken breast that’s nicely browned outside and perfectly juicy inside. I have reflected our changes below. If you’re looking for a way to dress up weeknight chicken, this is a great way to do so.

Chicken with Tomato Herb Pan Sauce
Serves 2

Ingredients:
2 tablespoons unsalted butter, at room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 cups cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh parsley

Directions:
In a small bowl, mix together the butter, garlic, oregano and paprika. Season to taste with salt and pepper and set aside.

Preheat oven to lowest possible temperature. Season both sides of the chicken breasts with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.

Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Lay the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.

Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Remove chicken from oven and add any juices that may have accumulated. Slice chicken and top with tomato sauce. Sprinkle with fresh parsley and serve.

Recipe adapted from Bon Appétit, July 2011, chicken method from The Cook’s Illustrated Complete Book of Poultry

When Eric and I first met, I was an all white meat chicken kind of girl. Thankfully, I outgrew that phase and have since embraced something other than boneless, skinless chicken breasts. This is the first recipe I’ve made using chicken thighs, and I have to tell you: I’m sold. Eric has long loved them, so he’s pretty happy that I’ve reached the same conclusion. Thigh meat is so incredibly flavorful and tender. I’m not sure why I didn’t cook with it sooner, but I clearly should’ve listened to my friend Elly, who has mentioned several times her love of chicken thighs.

This recipe is a nicer version of standard takeout fare, but I promise you won’t be getting takeout anytime soon with this recipe in your arsenal. I know there’s probably nothing authentic about this dish, and I’m okay with that because it tastes fantastic. And while I certainly wouldn’t call it healthy, it’s definitely healthier than its takeout counterpart. Instead of being deep fried, the chicken is coated in a cornstarch mixture before being pan fried (similar to one I posted last year, but much tastier). The chicken gets crispy on the outside and stays tender and moist on the inside. Overall, the dish has a sweet-spicy flavor, with a punch of freshness from the ginger. If you like things spicier, you can always add extra Sriracha. We followed the recipe and paired this with rice and steamed broccoli, but I think it would also be fantastic with carrots or sugar snap peas mixed in.

Looking for more takeout fakeouts? Here are a few of my favorites:
Cashew Chicken Stir Fry
Vegetable Fried Rice
Sesame Chicken

General Tso’s Chicken
Serves 4

Ingredients:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
4 green onions, thinly sliced
Steamed broccoli and white rice, for serving

Directions:
In a medium bowl, whisk together the sesame oil, egg white, 1 tablespoon soy sauce and all but 1 tablespoon of the cornstarch. Add chicken and toss to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk together chicken broth, chile-garlic sauce, sugar, remaining soy sauce and cornstarch. Heat 1 tablespoon of oil in a saucepan over high heat and add the ginger and garlic. Cook until fragrant, about a minute. Whisk the broth mixture, then add it to the pan. Cook about 3 minutes, or until the sauce is thick and glossy. Reduce heat to low to keep sauce warm.

In a large, deep skillet, heat 1/2 inch of oil over high heat until shimmering. Add the chicken carefully, one piece at a time. Cook chicken, turning once or twice until very browned and crisp, about 4 minutes. Drain on paper towels, then add to sauce. Stir in green onions. Serve immediately with broccoli and rice.

Slightly adapted from Food and Wine, May 2011

There was a time, quite a few years ago, that Eric and I ate chicken almost every night. I got so sick of it because we were making it similar ways week after week. I’ve got so many recipes saved now that chicken monotony is no longer a problem. Plus, we’ve long since moved away from eating chicken so frequently. If you’re in a chicken rut, this meal is a fantastic way to end it.

While chicken can be elegant, I don’t normally think of it as so, especially when it’s boneless skinless breasts. This dish easily changed my mind, though. Not just elegant, this dish is insanely delicious and can be made in about twenty minutes. At the risk of sounding overly effusive, this is the best meal Eric and I have eaten in a long time. The chicken tastes fine on its own, and it develops a nice crust during its short cooking time. However, the real star of this dish is the sauce, which owes its golden yellow hue and rich taste to the saffron. Combine that with tender, sweet shallots, and you’ve got a sauce that’s hard to resist. After I took these photos, I spooned some of the sauce onto my mashed potatoes and roasted asparagus. It was just that good. I’m usually wary of cream sauces on meat, but this one isn’t heavy like you might expect. The cream is added at the end, after the chicken broth is reduced, resulting in a sauce that’s neither too thick nor too thin. This sauce transforms a simple sautéed chicken breast into something magical, and I cannot wait to make this meal again.

Chicken Scallopine with Saffron Cream Sauce
2 tablespoons olive oil
1 pound chicken breasts, pounded thin (You can also use chicken cutlets, which are already thin.)
3/4 teaspoon salt, plus more for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus more for seasoning chicken
2 shallots, sliced
1 large garlic clove, minced
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3 tablespoons chopped fresh parsley

Directions:
Heat the oil in a large skillet set over high heat. Season the chicken with salt and pepper and add to the hot oil. Cook until golden and cooked through, about 3 minutes per side. Transfer the chicken to a serving platter and tent with foil to keep warm.

Reduce heat to medium, then add the shallots and garlic. Cook about 2 minutes, until the shallots are tender. Using a wooden spoon, deglaze the pan with the wine, making sure to scrape up any brown bits at the bottom. Cook until the wine has all but evaporated, then add the chicken broth and saffron. Bring mixture to a simmer and cook for about 10 minutes, until reduced by half. Stir in the cream, salt and pepper and continue simmering an additional minute. Pour the sauce over the chicken and sprinkle with parsley. Serve immediately.

4 servings

Adapted from Giada’s Kitchen by Giada de Laurentiis

Although Eric and I both immensely enjoy spending time in the kitchen, there are some nights that doing so just isn’t feasible. We recently had a night like that. Though we didn’t have any prior commitments, both of us were sick with nasty colds and didn’t have the energy to cook anything too involved. Having already eaten soup three times that week, I was looking for something that would be easy, tasty and spicy. This recipe turned out to be exactly what we needed. Having already made it a couple times before, I knew it would pack a lot of flavor in a short amount of time. Plus, I figured a dose of Siracha in our meal might help clear up our colds. Hey, it couldn’t hurt, right? :)

I love making stir-fry because it’s quick, delicious and filling. You can really use any combination of meat and vegetables, which makes it highly adaptable. I love this combination – moist chicken, crisp-tender pepper strips and crunchy cashews. The sauce is made from hoisin and white wine vinegar, with a cornstarch slurry to thicken it. I was a little wary the first time we made this because I thought for sure the sauce would need more ingredients, but it’s quite flavorful as is. The only change I made to the original recipe is to add Siracha to the sauce. I like the heat it adds, but you can certainly leave it out if you don’t want the dish to be spicy. This is an insanely quick meal, and it takes longer to prep the ingredients than it does to actually cook them. If you’re fast with a knife, you can have this meal on the table in next to no time, perfect for nights when you’re in a hurry or simply lack the energy to cook.

Cashew Chicken Stir Fry
Ingredients:
2 tablespoons cornstarch
6 tablespoons water or chicken broth
2 tablespoons hoisin sauce
1 teaspoon Siracha (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
salt and pepper, to taste
Half a bell pepper, cut into strips
3-4 green onions, thinly sliced
Rice, for serving

Directions:
Cook rice according to package directions. In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Siracha and set aside.

Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions. Serve with rice and top with remaining green onions and additional cashews, if desired.

Serves 3

Adapted from Eclectic Recipes

Chicken is one of those things that I used to tire of quite easily. When we first started cooking, Eric and I made chicken dishes most nights of the week. Now we’ve got several chicken recipes that we love, and I don’t ever get sick of any of them. There are so many creative ways to cook chicken, but this method (breading and pan frying) might be my favorite.

This chicken starts out with pan-roasted garlic. The garlic is browned and removed from the pan, leaving behind a flavorful garlic oil. The garlic is then smashed and mixed into the breading for the chicken, and the chicken is cooked in the garlic oil. The garlic isn’t as strong as it would be raw, but it still gives this chicken plenty of garlicky goodness. The lemon adds a bright, fresh flavor. The chicken itself is nice and crisp on the outside and incredibly moist on the inside. This chicken is super easy to make, so much so that our side dish (Garlic Rice Pilaf) was almost done cooking when we started the chicken. This is the perfect weeknight meal, and we’ll definitely be making it again soon.

Garlic and Lemon Pan Fried Chicken
Ingredients:
2 tablespoons olive oil
2 big cloves garlic, peeled and slightly smashed
1/3 cup breadcrumbs
2 tablespoons Parmesan cheese
1/2 teaspoon chopped rosemary
zest and juice from half a lemon
1 egg
2 chicken breast halves, pounded to 1/3 – 1/2 inch thickness

Directions:
Heat a medium skillet over medium-low heat and add oil. When oil is hot, add garlic and cook, stirring occasionally, for about 7 minutes, until golden brown and softened. Remove the garlic with a slotted spoon and place in a small bowl. Smash with a fork and set aside.

Combine the breadcrumbs, Parmesan, rosemary and lemon zest in a shallow dish. Add salt and pepper to taste. Add the egg and lemon juice to the smashed garlic and whisk to combine.

Heat the garlic oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into the egg mixture, then the breadcrumb mixture. Once the oil is hot, add the chicken and cook about 2 1/2 minutes per side. Serve with slices or wedges of lemon, if desired.

Serves 2

Adapted from Elly Says Opa

Elly is the queen of Greek cuisine, so I knew this recipe would be fantastic the moment I saw it on her blog. In fact, this recipe has been on countless blogs since then. After one taste of these, you’ll know exactly why. The chicken is moist and incredibly flavorful. The tzatziki is cool and refreshing with a garlicky punch. Wrap all of that in a warm pita, and you’ve got a dinner that could please anyone. If you have any leftover tzatziki, I definitely recommend saving it to snack on with some vegetables or grilled pita.

Chicken Gyros with Tzatziki
Ingredients:
For the tzatziki:
16 ounces plain yogurt (Do not use nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
3 cloves garlic, pressed or finely minced
1 teaspoon white wine vinegar
salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the gyros:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
salt and pepper
1 1/4 pounds chicken breasts
4 pocketless pitas
2 tomatoes, seeded and diced
1 red onion, halved and cut into thin slices

Directions:
To make the tzatziki, place the yogurt in a strainer covered with cheesecloth or a coffee filter and set over a small bowl. Allow to sit overnight or at least several hours, until most of the moisture has been removed.

Shred the cucumber using a box grater or food processor. Place shredded cucumber in a tea towel or a few paper towels and squeeze to remove any excess water. In a medium bowl, mix together the yogurt, cucumber, garlic, vinegar and lemon juice. Add salt and pepper to taste. Drizzle lightly with olive oil and refrigerate at least 30 minutes.

Meanwhile, prepare the chicken by combining the garlic, lemon juice, vinegar, olive oil, oregano and yogurt in a medium bowl. Add salt and pepper to taste, then whisk until combined. Add the chicken, stirring to coat with marinade, then cover and refrigerate for about an hour.

Cook chicken as desired, using a grill, broiler or grill pan. Transfer to a plate and allow to rest about 5 minutes before cutting into strips. While chicken is resting, heat the pitas (we did ours on our grill pan). Top each pita with chicken, tzatziki, tomatoes and onion. Fold and enjoy.

Serves 4

Adapted from Elly Says Opa

The weather has started to cool off a bit in Virginia.  Fall is definitely in the air, and I absolutely love it.  On the cold nights, I want nothing more than a hearty soup for dinner.  There’s just something comforting about hot soup on cold nights.  I have so many recipes saved to try, but this one, with a little bit of southwest flair, really jumped out at me.

This chowder is certainly hearty.  It’s got chicken, potatoes and two types of corn.  The green chiles and cayenne give it just enough heat.  Instead of using heavy cream to thicken it, flour and creamed corn are used.  This gives the chowder a rich, thick texture without making it too heavy.  The night we made this, we topped it with bacon, cheddar cheese and scallions.  The next day, when I reheated some for lunch (and when the pictures were taken), I topped mine with cilantro and baked tortilla strips.  Either way you decide to serve it, this chowder will warm you through on those chilly nights.

Chicken, Corn and Potato Chowder
Ingredients:
3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Adapted from Cookin’ Canuck

We used our indoor grill for this, so cooking times may vary depending on what type of grill you are using.

Soy Ginger Glazed Chicken
Ingredients:
2 boneless skinless chicken breast halves
1/4 cup orange marmalade
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon fresh grated ginger

Directions:
-In a small bowl, mix together marmalade, soy sauce and ginger.  Set aside.
-Prepare grill or preheat grill pan.
-Cook the chicken 5 minutes, then flip and cook an additional 5 minutes.
-Brush each side with glaze.  Cook 1-2 more minutes on each side, or until chicken is cooked through.
-Remove chicken from grill and immediately brush each side with remaining glaze.

Adapted from Everyday Food, June 2010 

Every now and then, I’ll be reposting some old recipes. There are some dishes in my blog that really don’t have descriptions or pictures giving them the credit they deserve. I’ll be highlighting recipes that Eric and I have made several times since I first posted them.

There was once a time that I thought it would be completely impossible for Eric and I to make any type of takeout food at home. Funny how things change! This dish is so delicious and can easily be made on a busy weeknight. The chicken is coated in an egg white batter, which gives it a crispy, but lower-on-the-guilt-scale coating and then pan-fried. The sauce is the perfect combination of sweet and heat, and the ginger gives it a very fresh flavor.

Lighter General Tso’s Chicken
Ingredients:
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound sugar snap peas
3-4 carrots, cut into sticks
4 garlic cloves, sliced
2 teaspoons fresh ginger, peeled and grated
3 tablespoons light-brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon red pepper flakes
2 large egg whites
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Directions:
-Cook rice according to package directions.
-While the rice is cooking, mix together 1 tablespoon of cornstarch with 1/2 cup of cold water in a large bowl. Add the snap peas, carrots, garlic, ginger, brown sugar, soy sauce and red pepper flakes. Toss to combine and set aside.
-In another bowl, whisk together egg whites with remaining 3 tablespoons of cornstarch, salt and pepper. Add chicken and toss to coat.
-In a large, nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Shake off excess egg white mixture from half of the chicken pieces and add to skillet. Cook, turning occasionally, until chicken is golden, about 6-8 minutes.
-Transfer to a paper towel lined plate and repeat with remaining oil and chicken.
-Add snap pea mixture to skillet. Cover and allow to cook for 5 minutes, until carrots and snap peas are crisp-tender and sauce has thickened. Return chicken to skillet and toss to coat.
-Serve with rice.

Serves 4

Source: Adapted from Everyday Food, October 2008. Seen on Proceed with Caution.

This pot pie did not disappoint. The interior was full of slow-roasted flavor, and the the flaky exterior provided the perfect complement to the creamy filling. There’s nothing like warming up with a pot pie fresh from the oven, especially when it’s meant just for you.

Individual Chicken Pot Pies
Ingredients:
2 tablespoons unsalted butter
1 small onion, diced
1 carrot, diced
1/4 cup all-purpose flour, plus more for work surface
1/4 teaspoon coarse salt, plus more to taste
ground pepper to taste
2 cups low-sodium chicken broth
1 1/2 cups cooked chicken (about 1/2 pound), cut into bite sized pieces
1/2 cup frozen peas
3/4 teaspoon fresh thyme leaves, chopped
1/2 sheet frozen puff pastry, thawed
1 egg yolk

Directions:
-In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 5 minutes.
-Add flour and 1/4 teaspoon salt; cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 5 minutes.
-Whisking constantly, add broth and bring to a boil. Stir frequently until mixture has thickened, about 8 minutes.
-Reduce to a simmer and continue to cook another 10 minutes.
-Add chicken, peas and thyme and season with salt and pepper.
-Divide mixture into two 12 ounce baking dishes and refrigerate about 20 minutes, until mixture has come to room temperature.
-Preheat oven to 375°.
-Roll pastry on a lightly floured surface to 1/4 inch thickness. Cut in half. Using the tip of a sharp knife, cut four vents into the pastry.
-In a small bowl, lightly beat egg yolk with one teaspoon water.
-Top baking dishes with pastry and brush on egg wash.
-Refrigerate 15 minutes.
-Bake until pastry is a deep golden color and juices are bubbling, about 35 minutes.

Source: Everyday Food, October 2009

We’ve had leftover chicken every time we’ve made this, as I didn’t want to overcrowd the pizza with chicken. I’m sure it would be great the next day over steamed rice (or it might just get eaten while you’re waiting on the pizza to bake).

Garlic Glazed Chicken Pizza
Ingredients:
pizza dough of choice
2 boneless, skinless chicken breasts, chopped into bite-size pieces
1 teaspoon crushed red pepper flakes (or less, depending on taste)
1/4 cup low-sodium soy sauce
2 1/2 tablespoons honey
3/4 cup rice wine vinegar
6 cloves garlic, minced
1 cup shredded Gruyere cheese
1/2 cup shredded Mozzarella cheese
drizzle of olive oil
2 tablespoons sesame seeds, toasted
2 tablespoons green onions

Directions:
-Preheat oven to 450°.
-Combine the garlic, red pepper flakes, soy sauce, honey and vinegar in a small bowl and set aside.
-Saute chicken until cooked through. Remove from skillet and set aside.
-Add the garlic mixture to the pan and cook over medium-low heat until reduced to the consistency of syrup, about 10 minutes.
-Return chicken to skillet and coat with garlic glaze.
-Lightly brush pizza dough with olive oil. Top with chicken and cheeses. Sprinkle green onions over pizza and bake for 10-12 minutes.

Source: Adapted from Food o’del Mundo

Chicken and Rice Wraps
Ingredients:
1 can black beans, rinsed and drained
2 cups cooked brown rice
2 cups salsa
1 packet or 3 tablespoons taco seasoning
4 cups cooked, shredded chicken
1/2 cup shredded mexican cheese blend
8-12 tortillas

Directions:
-Combine all ingredients in a large bowl and mix well.
-Scoop into tortillas and fold into a burrito shape.
-Wrap with foil and freeze in a freezer bag.
-To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through.

Source: Proceed with Caution

The day we made this stew, we had been at the beach with our friends Marlyn and Chris. After being in the sun, we definitely had no desire to come home and cook. Thankfully, we didn’t have to do much in the way of cooking in order to enjoy this. We just put everything in the Crock Pot and let it do all the work. We were both incredibly happy with how it turned out, especially considering the minimal effort involved in making it. The stew was filled with flavor and went perfectly with the cheddar muffins we made to serve alongside it.

This, like most slow-cooker meals, makes a lot of food. We stored some as leftovers for that week and put the rest in the freezer for another time.

Chicken Brunswick Stew
Ingredients:
2 large onions, chopped
6 skinless boneless chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14.5-ounce) can chicken broth
¼ cup Worcestershire sauce
¼ cup butter, cut up
2 tablespoons vinegar
2 teaspoons dry mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon pepper sauce
1 tablespoon sugar

Directions:
-Place onion in a 4-quart slow cooker; place chicken breasts on top of the onions.
-Add corn, tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, vinegar, mustard, sugar, salt, pepper, and pepper sauce.
-Cover and cook on HIGH for 4 hours or until chicken is tender.
-Remove the chicken and shred; return to stew.
-Mix thoroughly and serve.

Source: Dinner and Dessert

Southwest Chicken Burritos
Ingredients:
2-3 chicken breasts
4 tablespoons minced red bell pepper
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (This will very depending on the size of the tortilla.)

Directions:
-Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
-Grill (we use a grill pan) until chicken is cooked through.
-Allow chicken to cool slightly and then shred.
-In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute.
-Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
-Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
-Add cheese, mixing until incorporated.
-Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)

Source: Adapted from Crazy Delicious Food

This dish really had everything going for it. The sauce was so incredibly flavorful with just the right amount of kick. We added red, orange and yellow pepper strips, and I think they gave this dish a great texture and crispness. We served it with jasmine rice, which is somewhat stickier than plain white rice. We were also excited to use one of the spice blends my friend Joelen (from Joelen’s Culinary Adventures) sent to me from Chicago. We used the Argyle Street Asian Blend in place of the Chinese five-spice powder.

Sesame Chicken
Ingredients:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 tsp. black pepper
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons cayenne pepper
1 pound chicken breasts, cut into chunks
8 tablespoons teriyaki sauce
6 tablespoons honey
oil for frying

Directions:
-In a large Ziplock bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice.
-Place chicken in bag and shake to coat.
-Heat oil in large skillet or wok over medium-high heat.
-Place chicken into skillet and brown on both sides, about 5 minutes per side.
-Remove chicken from skillet and empty excess oil from pan.
-Reduce heat to low and return chicken to skillet.
-Mix in teriyaki sauce, honey and 1/4 c. sesame seeds, and stir until sauce thickens.
-Serve over rice.
-You could also add sugar snap peas, onions, bell peppers or any other veggies you like.

Source: Amber’s Delectable Delights

Laughing Cow Chicken
Ingredients:
2 chicken breasts, pounded thin
2 wedges Laughing Cow Garlic & Herb cheese, softened
1/3 cup (about) McCormick Italian Herb & Cheese Crusting Blends
olive oil

Directions:
-Preheat oven to 425°.
-Lay chicken breasts flat.
-Spread cheese over each chicken breast, using more or less cheese depending on your tastes.
-Roll and seal with toothpicks.
-Lightly drizzle olive oil on chicken and spread all over.
-Coat with Crusting Blends.
-Lightly drizzle a skillet with olive oil and heat over medium.
-Add chicken and sear on both sides.
-Bake in oven for 15 minutes or until cooked through.

Source: Adapted from Elizabeth’s Cooking Experiments

Chicken Stuffed Shells
Ingredients:
1 box (or more) uncooked jumbo pasta shells (about 50-55)
6 cloves garlic
2 chicken breasts, cooked and coarsely shredded
30 oz. part skim ricotta cheese
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried parsley (1 tablespoon. fresh, chopped)
6 large basil leaves, torn
1/3 cup half and half
approx. 28 oz. pasta sauce
1/4 cup Parmesan cheese

Directions:
-Preheat oven to 375°.
-Cook pasta shells according to package directions and drain.
-Separate onto a cutting board or cookie sheet to prevent from sticking together.
-Add ingredients garlic through half and half to a food processor and process until just combined.
-Add more salt and pepper if necessary, to taste.
-Spoon enough sauce into baking dish(es) to cover the bottom.
-Fill the cooked shells with the ricotta mixture and place open side up in a prepared baking dish.
-Spoon as much of the remaining sauce over shells as desired.
-Bake covered with foil for 15-20 minutes, remove foil and continue baking for 5 minutes.
-Sprinkle with Parmesan cheese and serve.
-If freezing extra shells, to cook from the freezer, thaw in refrigerator overnight and bake as directed above.

Source: Annie’s Eats

Mine ended up looking a bit more rustic than Eric’s. He followed the directions about folding the corners down onto the rims of the dishes. Obviously, I did not. :)

Mini Chicken Pot Pies with Bacon and Marjoram
Ingredients:
3 applewood-smoked bacon slices
3/4 cup chopped yellow onion
6 ounces peeled whole baby carrots (about 1 1/4 cups)
5 ounces trimmed haricots verts or other slender green beans, halved crosswise
1 1/2 teaspoons dried marjoram leaves
3/4 cup plus 2 tablespoons low-salt chicken broth
1/3 cup crème fraîche, plus 1 1/2 teaspoons for topping
1 1/2 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1/2 sheet frozen puff pastry, thawed

Directions:
-Preheat oven to 450F.
-Cook bacon in heavy large skillet over medium heat until crisp.
-Drain on paper towels, then chop.
-Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes.
-Add next 3 ingredients; stir 1 minute.
-Add broth; bring to boil over high heat.
-Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 4 to 5 minutes.
-Stir in 1/3 cup crème fraîche, chicken, and bacon.
-Bring to simmer.
-Season with pepper.
-Divide among two 2-cup soufflé dishes.
-Unfold puff pastry onto work surface; roll out into rectangle large enough to cover both soufflé dishes .
-Cut into 2 equal squares.
-Top filling in soufflé dishes with pastry; fold edges down onto rims of dish.
-Brush top of crusts (not edges) with remaining 1 1/2 teaspoons crème fraîche.
-Cut small X in center of crusts; pierce all over with fork.
-Bake until crusts are golden brown and filling is heated through, about 18 minutes.

Adapted (to make two) from Bon Appetit

This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for.

Try this! You won’t be disappointed.

Chicken Enchilada Dip Roll Ups
Ingredients:
2 8-ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
-Mix cheeses together until well blended.
-Add all remaining ingredients and mix well.
-Cover and refrigerate for at least one hour.
-Place one heaping spoonful onto tortilla.
-Spread to edges using a metal spatula.
-Roll and cut into slices.

Adapted from Sing for Your Supper

I was kind of sad that I didn’t get the shape exactly right (as you can see by the pictures). Although, after reading some of the reviews, I didn’t feel so bad. Some people wrote that the filling came out of the wonton wrappers, and that definitely didn’t happen to me. Even though my “purses” ended up looking more like wontons, they still tasted delicious. The lemon and thyme give this dish such a fresh flavor. For the chicken, we ordered half of a rotisserie chicken from Publix and had more than enough for this recipe. We got the Mojo flavored (garlic and lime marinated) chicken. I think taste would have been seriously lacking had we just used plain chicken.

Just as a note – Eric and I had way too many left over, even after we had our fill for lunch. If you’re making this dish for just a couple people, you will definitely want to scale the recipe back.

Roasted Chicken Purses
Ingredients:
1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions:
-In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
-On a dry work surface, place 8 wonton wrappers.
-Place a rounded teaspoon of the chicken mixture in the center of each wrapper
-Using a pastry brush, brush the egg wash around the chicken mixture.
-Bring each corner of the wonton wrapper together over the filling to from a purse, and press the edges together tightly to form a seal.
-Dry your work area and continue making bathces of 8 with the remaining wonton wrappers.
-Meanwhile, bring a large pot of salted water to boil over high heat.
-Add the purses (we did this in batches of eight) and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes.
-Drain and set aside.
-Melt butter in a medium skillet.
-Once melted, turn off the heat and add the purses, tossing gently to coat.
-Transfer to serving plate and sprinkle with grated Parmesan, salt and pepper.
-Serve immediately.

Source: Giada De Laurentiis

Chicken Amandine
Ingredients:
1-1/2 cups sliced almonds
3/4 cup Italian style bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 tablespoon water
4 boneless skinless chicken breast halves
Directions:
-In a food processor or blender, process the almonds until finely chopped. Place in a shallow bowl.
-In another bowl, combine the bread crumbs, salt and pepper.
-In a third bowl, beat the eggs and water.
-Coat chicken with crumb mixture, then dip in egg mixture and roll in almonds.
-Place on a greased baking sheet and bake at 400° for 20-25 minutes or until juices run clear.

Serves 4

Source: Taste of Home 2007