Thai-Peanut Chicken

25 June, 201424 June, 2014Marissa

This recipe starts out just like the Mushroom-Herb chicken I posted last week, but the end result is very different. We all loved the flavor. I thought it might be similar to my other rice noodle dish, but this one is stronger and more tangy. The final sauce looks so reddish it appears tomato based, and the carrots almost seem to disappear.

Thai-Peanut Chicken

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper. Thai-Peanut Chicken receipe by marissabaker.wordpress.com Heat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

2 Tablespoons sesame oil

3 green onions

1 large carrot

3 cloves garlic, minced

1 Tablespoon grated fresh ginger

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

2 Tablespoons rice vinegar

2 Tablespoons rice wine Thai-Peanut Chicken receipe by marissabaker.wordpress.com

1/8-1/4 teaspoon cayenne pepper

While chicken cooks, thinly green onions and shred carrot. Remove chicken from pan and add sesame oil. Add carrots, green onions, garlic, and ginger to the pan and cook for 2 to 3 minutes, stirring constantly. Add remaining ingredients and mix well. Simmer for2 minute and then return chicken to the pan.

Serve immediately, over Asian rice noodles.

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

Mushroom-Herb Chicken

18 June, 201417 June, 2014Marissa

This is the first of two recipes I make that begins with lightly seasoned chicken breasts and a cast-iron skillet. Here’s a link to the original recipe: Mushroom-Herb Chicken at myrecipes.com. I’ll post the other one, a Thai-inspired recipe, next week. For now, though, enjoy what might very well be the first thing I’ve posted here that goes well with potatoes.

Mushroom-Herb Chicken

print this recipe Mushroom-Herb Chicken receipe marissabaker.wordpress.com

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper.

Mushroom-Herb Chicken receipe marissabaker.wordpress.com Heat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

Mushroom-Herb Chicken receipe marissabaker.wordpress.com 1 (8-ounce) package mushrooms

1 teaspoon olive oil

1/3 cup rice wine or dry sherry

1 teaspoon dried marjoram leaves

3 green onions

While chicken cooks, thinly slice mushrooms and green onions. Remove chicken from pan and add more oil. Add mushrooms to pan and cook for one minute, stirring constantly. Add sherry and marjoram, then return chicken to pan. Cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done.

Serve immediately, over herbed mashed potatoes

Bowtie Pasta Bake

10 July, 201316 November, 2014Marissa

bow ties are cool Doctor Who invented pasta — Bow-ties are cool

This is the first pasta recipe I made that my dad (a confirmed anti-pasta man) actually liked. It had a long, tumultuous history. My first attempt at making it was a disaster of soggy noodles, but there was something in the flavor that made me think it could be perfect. As a Doctor Who fan, I know that bow-tie pasta was the solution, and I was right (actually, any pasta that stays pretty firm when cooked, like penne, would have fixed [most] of the problems with this dish). Even after the pasta switch, though, I had to tweak the sauce several times before it got to it’s current state of yumminess. So, without further ado or sci-fi digressions, here’s the recipe.

Bowtie Pasta Bake

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6 ounces dried bowtie pasta

3/4 pound boneless chicken breast, cut into bite-size pieces

1 cup sliced fresh mushrooms

1 head of broccoli, chopped

1-2 carrots, chopped

2 cloves garlic, minced

½ cup chicken broth

bow tie pasta bake ready to go in oven — Ready to sprinkle with bread crumbs and bake

1, 10 ¾-ounce can condensed cream of chicken soup

12 ounces dairy sour cream

1 teaspoon onion powder

¼ teaspoon pepper

1 slice of bread, lightly toasted and crumbled

1 tablespoon butter, melted

Coat a large skillet with olive and cook chicken until it is no longer pink. While cooking, sprinkle chicken with powdered garlic and black pepper to taste.

Cook pasta until al dente according to package directions. Drain. Rinse with cold water and drain.

Cook mushrooms, broccoli, carrots, garlic, and chicken broth in small sauce pan. Bring to boiling and immediately remove from heat. Do not drain.

Add soup, sour cream, onion powder, and pepper to large bowl. Stir in chicken, pasta, and vegetables. Spoon into a 13x9x2-inch baking dish coated with cooking spray.

bow tie pasta bake recipe — fresh from the oven delicious

Mix bread crumbs and melted butter. Sprinkle over noodles. Cover with foil. Bake in a 350°F oven for 15 minutes. Remove foil. Bake 5 minutes more or until heated through.

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