Thursday, May 28, 2009

Garlic Cheddar Chicken

Sadly, I found the (free) cruise food on Norwegian to be quite mediocre except for a few dishes.  So oddly enough, I'm quite happy to be back home and cooking!  Weird, huh?  Tonight I made another new dish and was pleased by the way it came out.  It was a little salty for my taste so I'm tweaking the original recipe to reduce the salt.  I served this dish with some Grands biscuits and fresh steamed broccoli.

Garlic Cheddar Chicken
(Source: modified from All Recipes)
Garlic Cheddar Chicken
15 Min
30 Min
45 Min

  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/4 cup and 2 tablespoons dry seasoned bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 cup shredded Cheddar cheese
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves - pounded thin
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.  Remove from heat. 
  3. In a large ziplock bag, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.  Shake until well mixed.
  4. Dip each chicken breast in the garlic butter to coat, then put into the ziplock bag containing the bread crumb mixture. Shake to coat.
  5. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Tuesday, May 12, 2009

Mexican Chicken and Rice Casserole

Another new recipe...trying to use up the canned chicken that my mom had given me a couple months ago.  This recipe was easy enough (came mostly from cans!) and pretty healthy (only 216 calories, 3g of fat per serving!  let's not forget it also gives you 4g fiber).  The original recipe called for cooking in a Dutch Oven but I don't have one of those.  Instead of dirtying another dish to bake in the oven I opted to cook the whole dish on the stove and it worked out fine.  Just make sure you have a big enough pan because it makes A LOT!  I added tabasco sauce and a sprinkling of Mexican style cheese to mine after I dished it out as a personal preference.

Mexican Chicken and Rice Casserole
(Source: modified from All You magazine)

Prep: 15 min.
Cook: 30 min.
Serves: 8
Cost per serving: $1.41

  • 1 Tbsp. vegetable oil
  • 1 red onion, chopped
  • 1 tsp. garlic, minced
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 2 cups uncooked white rice
  • 1 14.5-oz. can low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes with jalapenos
  • 1 15.5-oz. can black beans, drained and rinsed
  • 1 14.5-oz. can whole-kernel corn, drained
  • 1 4.5-oz. can chopped green chilies
  • 1 12.5-oz. can chicken breast in water, drained
  • Salt and pepper, to taste
  • 1 tsp. dried parsley
  • Tabasco sauce (optional)
  • Mexican style cheese (optional)

1. In a large saute pan over medium heat, warm oil. Add garlic and onion and saute until softened and translucent, 5 to 7 minutes. Add chili powder and cumin; stir for 1 minute. Add rice; cook, stirring, for 2 minutes. Stir in 2 cups water, broth, tomatoes, beans, corn, chilies and chicken, season with parsley, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until rice is tender and liquid has been absorbed, 25 to 30 minutes.  Stir occasionally.
2. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, check and adjust seasoning and serve.  Sprinkle with cheese and tabasco sauce, if desired.

Thursday, May 7, 2009

Chicken and Spinach Quesadillas

Another new recipe for me and in honor (late) of Cinco de Mayo!  I got to use my salsa again (made it on Sunday then used it on top of grilled chicken on Monday and quesadillas today).  This was easier than I expected it to be and it was way filling.  There are definitely enough leftovers for lunch this weekend.  I plan on keeping this one around and maybe changing up the "filling" for variety.

Chicken and Spinach Quesadillas
(Source and Photo Credit: Slightly adapted from Annie's Eats)


  • 2 boneless, skinless chicken breasts

  • 3 tbsp. lime juice

  • 1 tbsp. vegetable oil

  • ¼ tsp. red pepper flakes

  • 2 cloves garlic, minced

  • fajita seasoning, to taste

  • 1 tbsp. olive oil, plus more for brushing

  • 3-4 oz. button mushrooms, trimmed and sliced

  • 1 cup packed fresh spinach

  • 4 flour tortillas

  • 1 cup shredded Monterey Jack cheese


  1. Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag.  Seal and shake well to combine.  Add the chicken breast to the bag and allow to marinate at least 1 hour and up to 8 hours.

  2. Cut chicken into thin strips.  Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning.  Cook on medium-high heat until almost cooked through.  Add mushrooms and sauté until tender, about 3 minutes.  Add the spinach and sauté just until the spinach is wilted, about 30 seconds.  Transfer the mixture to a bowl and set aside.

  3. Brush George Foreman Grill with olive oil and heat to medium/medium-high heat.  Divide the chicken mixture among the 2 tortillas, spooning it onto each tortilla and leaving a border uncovered near the edge.  Sprinkle evenly with the cheese.  Placea another tortilla over the chicken mixture of each tortilla.  Place on George Foreman Grill and cook until cheese is melted and light grill marks appear. 

  4. Repeat Step 3 with remaining quesadillas.  Serve as desired with sour cream, salsa and guacamole.

Tuesday, May 5, 2009

Sloppy Joes

Chris asked me today why sloppy joes are so sloppy.  I told him it was because he likes to pile the meat high onto his bun!  Or, perhaps I should say he slops the sloppy high on his joe??  Tonight was a pretty simple yet delicious dinner: sloppy joes with a side of chips and baked beans (canned).  When you get home late from work (quarter til 7) and have limited food supply (it's grocery night!), your choices are limited.

PS:  Don't tell Chris that there's mustard in this recipe!  He'll probably refuse to eat it ever again!!  I had to keep him out of the kitchen to add it to the recipe and he ate it unsuspectingly...mission accomplished ;).  Then again, I'm sure he eats foods with mustard and other "allergenic" foods (eggs, mayonaise, cream cheese, sour cream, non-skyline cheddar cheese, etc.) all the time...

Sloppy Joes
(Source: modified from All Recipes)

10 Min
20 Min
30 Min

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste
  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the garlic powder, mustard, ketchup, worcestershire sauce and brown sugar; mix thoroughly. Reduce heat, and simmer for about 20 minutes. Season with salt and pepper.  Serve on hamburger buns

Sunday, May 3, 2009

Avocado, Tomato, and Mango Salsa

Mexican is probably one of my favorite food styles.  This salsa takes a bit of effort with all the chopping involved but it's delicious and worth it.  Sweet, salty, and spicy - it will tantilize your taste buds!  It's great not only with tortilla chips but also to serve over fish or chicken.  I made it without the avocado this time because I am making it in advance and didn't want it to brown.  I also left out the cilantro because for some reason, I can never find cilantro at our (ghetto) Kroger.

Avocado, Tomato and Mango Salsa
(Source: All Recipes)

15 Min
45 Min

  • 1 mango - peeled, seeded and diced
  • 1 avocado - peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper (fresh or canned), seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt 
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil
  1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for at least 30 minutes before serving  (overnight is best!).

Friday, May 1, 2009

Blonde Brownies

I'm not really much of a sweets person but Chris is so I try to make the occasional dessert to satisfy his need for sugar.  This is a new recipe for me but I think it turned out pretty good.  I'd say it's more of a cookie bar or one of those cookie "cakes" than a brownie and I think I under baked it but it just made it extra ooey and gooey :).  For once, I didn't modify the ingredients AT ALL!  I kind of believe that baking isn't meant to be messed with...though, I did prepare the recipe "lazily" (ie: no sifting, no intermediate mixing...just dumped all my ingredients in a bowl and blended with a mixer!).  An easy recipe for when you need to satisfy your sweet tooth.

Blonde Brownies
(Source: All Recipes)

10 Min
25 Min
35 Min


  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/3 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2/3 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
  3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly.
  4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
  5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes