Showing posts from March, 2010

Rosemary Chicken Pasta

Sigh... This is a dish that haunts me in my dreams at night until I make it. I love it. I mean I really really love it. I originally got the recipe from my friend Heather W. and it's one of their family favorites too. My kids go bananas (in a happy way) when they find out Rosemary Chicken Pasta is on the menu. It doesn't look like much, but the flavors are unique and addicting. It's crazy good. Ingredients 2 breasts of boneless, skinless chicken 1/2 cup flour 4 tsp olive oil (divided) 4 tsp butter (divided) 1/3 cup diced onions 2 tsp minced garlic 3 cup unsweetened white grape juice 4 tsp chicken boullion 1 tsp ground or regular rosemary leaves 1/2 tsp salt dash pepper 12 ounces angel hair pasta (not 16 oz!!) fresh chives (optional; I have never used them) Directions Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oi

Montreal Roast

Nobody loves roast beef like my Justin and I don't mind bragging that I make a great one. When we have it on hand, he'll eat it on sandwiches. It also goes great with potaters, of course! My friend Bethany helped me take my old roast to the next level with the recommendation of Montreal Steak Seasoning to wake up the flavors for "a party in your mouth"! Ingredients: 2.5 - 3 pound Roast 3 cups water Montreal Steak Seasoning Directions: Place roast in crock pot with water. Season the top liberally with Montreal steak seasoning. Cook on high for 8-10 hours. Shred with fork on a cutting board or platter and serve. Tip: It's extremely, delightfully moist, but it will dry out fast if you don't serve or store immediately. The moisture will evaporate from that super-hot meat if you aren't careful. If you plan on using it for next-day sandwiches, put it in a ziploc back immediately after shredding to keep it moist. Once it cools with the moisture

Honey Mustard Grilled Chicken

This was another success story ! This is supposed to be a grilled chicken, but it's barely March. And we're out of propane anyway. Sooo.... it was fantastic broiled in the oven!! Can't wait to try grilling it outdoors this summer! Ingredients 4 boneless, skinless chicken breasts 2/3 cup dijon mustard 1/2 cup honey 4 tbs mayo (fat-free is ok!) 2 tsp steak sauce Directions Soak wooden skewers in water for at least 5 minutes. Cut chicken into chunks and set aside. Mix mustard, honey, mayo, and steak sauce in bowl. Separate in half. Pour half of the mixture onto the chicken and stir well, until chicken is nicely coated in sauce. Thread the chicken on skewers. Place skewers on greased cookie sheet. Broil on one side for approximately 20 minutes. Turn over, baste with remaining sauce and broil for additional 10 minutes or until chicken is completely cooked. It's great for a main dish, sandwich innards, or to use in a salad. Great reviews over here!