Anniversary Paprika Chicken and Anniversary Pasta

This post is from Alisa... I'm just posting it for her.  ;)

Someone else already posted an "Anniversary Chicken", but this is an "Anniversary Paprika Chicken" recipe we tried last night and really liked it!!

(Picture and recipe from here.)

Anniversary Paprika Chicken

4 boneless chicken breasts
1/2 c. parmesan cheese
1 1/2 c. italian bread crumbs
1 1/2 cubes (3/4 cup) melted butter
Paprika (I forgot to put the paprika in, but we still really liked it!)

Combine parmesan cheese with breadcrumbs.  Dip chicken breast in melted butter.  Roll in crumb mixture until completely coated.  Place in baking dish and sprinkle with paprika.

Bake uncovered for 35-40 minutes at 375 degrees.  Do NOT overcook!



And it tasted so good with Anniversary Pasta!! (recipe can be found here.)

Anniversary Pasta

1 pkg bow tie pasta
1/2 c. (1 cube) butter - the real stuff
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
Salt and Pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente.  Do NOT overcook.

In wok or heavy skillet, melt butter.  Ad minced garlic and saute a minute or so.

Add parmesan cheese and bouillon cube(s).  When the bouillon cube is dissolved, slowly stir in heavy cream, salt and pepper.

Add cooked pasta to cream sauce and toss until pasta is well covered.

Add blanched asparagus.  Sprinkle with crumbled bacon, toasted pinenuts, parsley and parmesan cheese.  Toss together.  Serve immediately.

Anniversary Chicken

This is a popular dish that we serve at the church office building, very yummy!

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped (scallions)
1/2 (3 ounce) can bacon bits, or fresh crisp bacon
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS
Preheat oven to 350 º In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
(I let the chicken cook for about 15 minutes before I add the cheese on)

Chicken Bacon Ranch Pizza

This recipe is in my infamous ward cookbook and it's actually from a good friend of mine, who I know is a great cook. So, tonight I gave it a try and it's my new FAV!
I'm all about a pizza without red sauce, so this was a perfect for me.

CRUST
3 c. flour
1/2 tsp. salt
1 1/2 c. water
3 tsp. yeast
3 tsp. sugar

Dissolve yeast in 1/2 c. warm water. (Sprinkle the 3 tsp. sugar on top of yeast to help activate.) Mix dry ingredients together. When the yeast has activated, stir in remaining 1 c. cold water, add yeast & dry ingredients together. Knead dough for 10-15 minutes until elastic. Roll out to fit a greased cookie sheet or pizza pan.

TOPPINGS
3 cloves garlic
1/4 c. olive oil
1/3 c. ranch dressing
2 c. mozzarella cheese, shredded
2 c. cheddar cheese, shredded
1 c. cooked chicken, diced
4 slices bacon, cooked and crumbled

additional options:
1 med. onion, sliced
mushrooms, sliced
1 tomato, diced

Mix garlic and olive oil together, brush over the entire pizza dough (even the crust). Spread ranch dressing over the dough (but not the edges). Sprinkle on 3/4 of the cheeses. Layer your toppings, then sprinkle the remaining cheese. Bake @ 425 degrees for 10-20 minutes, or until the crust is golden brown and the cheese is melted.

** I used the bag of 'Italian Blend' cheese, and it was delicious. I also used the crumbled fresh bacon from Costco, and reduced fat ranch dressing.

We all LOVED it... hope you do too!

Chicken Tetrazzini

I love my new ward cookbook and it's been fun to sample a few new recipes from it as well. I wasn't in the mood to go to the grocery store today and was looking for something to make that I already had everything of, and it ended up being super tasty- love it when that happens!!
My mom even said this is a dish that would be good to take to someone (i.e. new mom, sick neighbor, etc.)

CHICKEN TETRAZZINI
1/4 c. butter
1/4 c. + 1 T. flour
1/2 tsp. salt
1/2 tsp. pepper
garlic (powder or fresh cloves) to taste
1 T. italian seasoning
1 can chicken broth
1 can 2% evaporated milk
bowtie pasta (I used about 3/4 of a 12 oz. pkg.)
2 c. chicken breasts, cooked and cubed
1/2 c. grated parmesan cheese

Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to a boil stirring constantly. Boil for 1 minute. Stir in cooked pasta and chicken. Pour into 9x13 pan (or similar dish). Sprinkle w/ parmesan cheese. Bake uncovered for 30 min @ 350 degrees.

The original recipe said you can use whipping cream or half & half, but I didn't have either of those, plus they seem SO heavy and fattening, so I opted for the evaporated milk and it's an AWESOME substitute! I also added in the garlic and italian seasoning... it only had salt & pepper, but I thought it could use a little more flavor and I think it helped.

Apple Braised Chicken

WWpicture looks so much more appealing, it really tatses good though... I think it must be the lighting? And Carter ate all my apples so I used pears as a substitute and allspice as a substitue for ginger and it turned out great, again rice as a supplement, my children needs carbs... don't they for growing? · 2 tsp vegetable oil
· 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
· 2 Tbsp all-purpose flour
· 1 large onion(s), sliced
· 2 medium apple(s), firm, cored and sliced
· 1 cup apple cider
· 1 cup fat-free chicken broth
· 1/2 tsp table salt
· 1/2 tsp ground ginger
· 2 tsp cornstarch

In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
· Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
· Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
· In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

5 points, 1 one chicken breast and 3/4 apple (pear)/onion mixture

BBQ Ranch Chicken Pizza

Have you ever tried BBQ a pizza on the grill? If not I highly recommend it! I've seen it done on the Food Network and then my sister went to a friends house where they did it, so I thought I would give it a try.

I just defrosted some frozen rolls and rolled out 2 pizzas coated them with some olive oil and put them straight on the grill. Let them cook for a few minutes on each side (don't overcook) Brought them inside and added some ranch and BBQ sauce, then diced up chicken (that I sauteed with fresh garlic, italian seasoning, salt and pepper) then some cheese to top it off.

I added the pizzas back on the top rack of the BBQ just long enough to let the cheese melt.

You can add whatever toppings sound good to you that day, but this was an awesome combination

Chicken & Broccoli Alfredo

I found this recipe as it fell out of one of my magazines, and I had all the ingredients in my kitchen already so I decided to try it and it sure was tasty and easy! It's a Campbell's recipe so how could it be bad.

Chicken & Broccoli Alfredo

1/2 of a 16 ounce package linguine

1 cup fresh or frozen broccoli flowerets

2 tbsp. butter

1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 tsp. ground black pepper

Prepare the linguine according to the package directions in a 3-quart saucepan.

Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture into the skillet. Heat, stirring occasionally, until the mixture is hot and bubbling.

Serve with additional Parmesan cheese.

Makes 4 servings

(I used cream of chicken- that's what I had on hand)

Easy Baked Italian Chicken

1/3 c Ranch dressing
¼ c Shredded parmesan cheese
4 Boneless skinless chicken breasts
2 T Italian bread crumbs

In a small bowl, combine the ranch and Parmesan cheese. Place the chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with the ranch mixture over chicken. Sprinkle with bread crumbs. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear. (4 servings.)

*This dish is really easy and has lots of flavor, although this last time I made it the bottom ended up really soggy, so I suggest adding some more bread crumbs to the bottom of the dish

Cafe Rio Salad

Okay I am just going to post the recipe now, I think you all need to try it- very yummy!








Cafe Rio Pork

3 lb. pork loin
16 oz. chunky salsa (put in blender until chunks are gone)
1 can coke
2 cups brown sugar

Put pork loin in crock pot and cover half the pork with water. Cook on high for 5 hours. Drain water, cut pork into 1/3 rds, pull fat off and shred with a fork. Mix sauce together (salsa, coke and br. sugar) pour over pork and cook another 3 hrs. on high. Leave on low until ready to serve.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them) - I could only find the canned.
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.


Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro

Cafe Rio rice

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
2 cups rice

Blend cilantro, green chiles and onion together in food processor or blender. Bring water to a boil and add all ingredients, simmer covered 30 minutes.