Friday, September 16, 2016

Chicken with tomato cream sauce

While looking for something wonderful to make with chicken, I stumbled upon this recipe on All Recipes.  I was intrigued.  And being a P in the Myers Briggs, I can almost NEVER follow directions. It can be a blessing.  Or a curse.

The original recipe called for this:

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter

In a saucepan, saute' onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

I made some changes.

I use two cans of tomatoes, skipped the sugar and the salt, added a tablespoon of chicken base, added a tablespoon of oregano, and upped the heavy cream.

I added cooked chicken to the mix when it was mostly done and let the chicken heat up in the sauce. I serve it over pasta, any kind will do.  For leftovers, I add a little chicken broth and heavy cream while heating it up.

It is utterly amazing.

Monday, September 5, 2016

Easy Rosemary Chicken Skewers

Deirdre found this recipe, and since we both like grilled chicken and almost anything to do with rosemary, we gave it a go.

- 1 1/2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
- 2 Tablespoon diced fresh rosemary
- 1 Tablespoon spicy mustard
- 1 Tablespoon soy sauce
- Juice of 2 lemons (about 6 Tablespoons)
- 2 cloves garlic minced
- Salt and Pepper to taste
- 7-9 wooden skewers

1.  In a medium bowl combine and the ingredients except the chicken.
2.  Place the chicken in a zip-lok bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.
3.  When ready preheat your grill.  Remove the chicken from the bag and thread the cubes onto the skewers.  5 to 6 pieces of chicken should be on each skewer.
4.  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through.
5.  Serve warm

Cook's Notes:
-  Place the wooden skewers into a shallow pan and cover them with water for at least an hour before you grill.  This will help keep the skewers from burning.
- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.