Apple-baked chicken & noodles with apple cream sauce

Apple-baked chicken with noodles drizzled with an apple cream sauce, accompanied by asparagus tossed in a balsamic vinaigrette dressingBefore I start to explain, go to this Food Network recipe for Apple Cider Chicken by Sunny Anderson. This is what I based my chicken dish off of. The main difference is that instead of finishing the entire dish off on the stove, I baked mine in the end. I still seared the chicken breasts (and I had 6, not 4) in the pan and sauteed the apples, onions, garlic, seasonings, etc. in the pan. Then after the apple cider was added and cooked down a bit, it was then poured over the chicken , I added a bit more cider, and I baked it all off at 350F for 30 minutes until the chicken’s internal temperature was 165F.

Then, while the chicken baked off, I got to work on a sauce for some egg noodles as a side dish. Here’s what I did:  Continue reading

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Chicken & rice dinner (for Diabetics) & roasted cauliflower

A plate with a baked chicken breast, rice, roasted cauliflower and baby tomatoesYou’ve probably seen those Company’s Coming cookbooks by Jean Pare everywhere, right? I’ve got a couple of them. They’re okay. I find that they are a little older in style for food dishes, which isn’t a bad thing, but while many cookbooks are full of recipes I wouldn’t use, most of these books are really no different.

So why have them?

Because most of them have a couple of real gems that are worth taking a stab at.

Company’s Coming Diabetic Cooking is no different! Am I diabetic? Nah. But if you’re interested in healthy eating choices, diabetic-specific recipes are certainly a good choice, in my opinion. The strange thing? I followed the recipe almost to a “T”. I added a bit more seasoning and a bit more chicken  bouillon, but otherwise, I stuck pretty darned close to the book and we were treated to a very tasty meal!

It was accompanied by Simply Recipe’s Roasted Cauliflower recipe (though I forgot the garlic…  oops!), which is divine. I highly recommend it. I had only ever had cauliflower boiled or stir-fried and it honestly wasn’t a favourite vegetable. Now, I only ever serve up cauliflower this way. I went a little heavier with the lemon juice this time around, though, and lightened the use of the parmesan, too.

The best part about this meal? It was tasty and only used two dishes! The main change I made was that since the chicken and rice dish needed about an hour and a half at 350F in the oven, I roasted the cauliflower at the 350F temperature for 45 minutes instead  of 25-30 minutes and it turned out perfectly. The chicken & rice was on the bottom rack, with the cauliflower on the top. Easy!

Savory muffins: cheese, onion & bacon muffins

Two cheese, onion & bacon muffins on a plateSometimes you want something small to eat. Sometimes you want something bread-based. And sometimes you want a muffin, but you want something savoury at the same time.

Why not make savoury muffins? 🙂

I’ll warn that the dough seems dry when you make them. It’s up to you whether or not you add more liquid, but I kind of like how they turn out as-is. (These are based off an old recipe I found a few years back, but I don’t recall the source. I apologize if this looks familiar to someone else’s! I did, however, make adjustments based on my own tastes.) This makes 12 muffins.

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My totally fake slowcooker “Stroganoff”

Egg noodles in a sauce of ground beef "stroganoff".There are going to be people who look at this and say, “That’s not Stroganoff!!” and I will say, wholeheartedly, that they are correct. This is more of a Stroganoff-inspired dish that was more about using up some ingredients in my fridge before their best before dates and less about being authentic.

Here’s what I did… Continue reading

Thai-inspired dinner

A plate with grilled chicken with Thai peanut sauce, beef-flavoured noodles and grilled pineapple slices.Thai food is not something I normally indulge in. I can’t handle spicy-spicy foods. (Yeah, I’m a wuss.) But I was in the mood for something different tonight, so I poked around online for a dipping sauce recipe that would strike my fancy and dove into whipping something up.

First, I cannot claim the Thai Peanut Sauce as my own. I did cut back slightly on the amount of chili powder and added more brown sugar for my own tastes, but otherwise, check out the recipe at tasteofBBQ.

All I did with the chicken was cut it up into strips and then marinaded it in a bowl in the fridge filled with half a bottle of low fat Italian dressing for about an hour. Then I skewered them on metal skewers and grilled them on my indoor grill for a few minutes. Carefully, I removed the chicken from the grill with tongs (as those skewers would be hot)! and pulled the chicken off the skewers into a serving bowl, sprinkling it all with a little bit of coarse salt.

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Something a little different: warm potato salad

Quartered, cooked mini red potatoes tossed in a vinaigrette dressing mixture.This is a quick one! I got the idea from a recipe from a Tupperware website for their Smart Steamer, which I have written about before. I didn’t use the steamer this time. I was boiling up mini-red potatoes and decided I didn’t want to just have boiled potatoes with butter on them. Here’s what I did! Continue reading

Mid-week meatloaf triplets

Three finished meatloaves on a wooden cutting boardHubby came home with a lot of ground beef this week. I think he was trying to tell me that he was really missing red meat, as we generally do a lot with chicken. But after making my pot roasts a few weekends ago for him and my mom, I think he’s got the “red meat bug” — which is absolutely fine because variety is the spice of life!

But what to do with it? One package went into a pasta sauce over fettucini noodles at the start of the week. Nothing fancy, but it was filling and it was a homemade sauce that wasn’t super-loaded with preservatives and such. These three? If I didn’t do something with them soon, they were heading for the freezer and would end up in another sauce, likely. I didn’t want burgers. But hey, wait… what about meatloaf?  It’s easy to make. I had all the ingredients on-hand. And really, we don’t have meatloaf often.  So as you can see, I made not one, but three! Here’s what I did… Continue reading