I am a huge fan of one skillet stovetop dinners and, today, I am sharing my recipe for Chicken Francese with you. This restaurant quality dish is basically pan-fried battered chicken breast cutlets served in a lemony white wine sauce. This savory dish is easy enough to make for a weeknight meal, but is certainly (at least in my opinion) suitable for company fare, too. Continue reading Chicken Francese Recipe
If you love one skillet stovetop dinners and chicken, you will love Chicken Florentine! This restaurant quality dish is basically tender pan-fried chicken breast cutlets served in a creamy sauce containing nutrient rich spinach. Continue reading Creamy Chicken Florentine Recipe
An Italian-American entrée, this Chicken Marsala is a stovetop dish featuring pan-fried chicken breast cutlets and mushrooms in a rich and savory Marsala wine-reduced sauce. Italian influenced, it is a derivative of Italian Scaloppine dishes. Continue reading Easy Chicken Marsala Recipe
Sometimes, nothing but a soothing old-fashioned soup will do and it doesn’t get more classic than this comforting Homestyle Chicken Noodle Soup. Continue reading Homestyle Chicken Noodle Soup Recipe
Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe. Continue reading Goat Cheese and Basil Pesto Stuffed Chicken Breasts
This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole
Comfort food has an emotional, nostalgic, and/or sentimental aspect to it. It evokes reactions to the senses of sight, taste, and smell. Think of walking into a kitchen where, for example, a roast chicken or turkey dinner is cooking. Can you visualize the golden roasted chicken or turkey? Recall the aroma? The satisfying taste? The mere sound of someone talking about homemade apple pie can summon both the smell and taste sensation of such a fabulously simple dessert. Maybe you remember the smell of bread baking in the oven at your mother’s or grandmother’s house. Can you recall the heavenly taste of the homemade bread?
These are a few classic examples of traditional comfort foods. They are typically hearty foods (not necessarily devoid of calories) that conjure up great taste sensations and perhaps wonderful memories of special people in your life with whom you associate specific foods or special events.
One of my special memories of comfort food is arriving at my grandmother’s house just as a batch of big, fat, soft molasses cookies was coming out of the oven. This particular grandmother was the epitome of the typical picture of a grandmother – gray hair in a bun, floral pinafore….and you get the picture. Even as I write this, decades later, I can still conjure up the spicy scent of the molasses cookies and the memory picture of my grandmother removing the pan of cookies from the oven of her wood stove and her sheer pleasure, sitting in her Boston rocker beside the stove, watching little hands reaching for a warm cookie and savoring every bite. Sweet memories of simple pleasures.
Today, I am sharing my recipe for individual-size Chicken Pot Pies that, in my view, fall nicely into the comfort food category. Getting the right seasoning and consistency for the sauce and a flaky pastry in which to encase the filling are the two big aspects of making a tasty and satisfying chicken pot pie. Once you have a good recipe for those, you have a good chicken pot pie. Continue reading Double-crusted Chicken Pot Pies
I love a bowl of chili, especially on a cold fall or winter day. I also like the chili to have lots of texture and flavour and to be well-filled, hearty, and not be too watery. This recipe for Chicken and Pumpkin Chili has a lovely flavour profile owing to the selection of ingredients and a curated blend of spices to complement the core ingredients. Continue reading Chicken and Pumpkin Chili
One of my favorite recipes is Chicken and Mushroom Vol-au-vent. Some may know this as “creamed chicken”. I actually make up a large batch of this delectable dish and freeze it in serving-sized portions. It makes a quick and easy meal when all that has to be done is bake the frozen patty shells, heat up the creamed mixture, and toss a green salad. Continue reading Chicken and Mushroom Vol-au-vent Recipe
Casserole recipes are useful for the home cook’s meal planning. They are a convenient entrée for a dinner meal, can be prepared ahead of time, are often a great way to use leftovers and re-purpose them into a new entrée, and they can stretch the food dollar. My Chicken Chow Mein Casserole is one that fits that bill nicely. Continue reading Chicken Chow Mein Casserole Recipe
I am always dismayed (and disheartened) at how many people toss a turkey carcass after the turkey dinner. To me, that is such a waste as there is a lot of goodness in that turkey carcass and it makes great homemade turkey stock that can be used in many recipes. Continue reading Homemade Turkey Stock Recipe
We grow a garden and live out of it in the summer. Lots of different varieties of lettuce are grown and so salads are an almost daily part of our menu. On hot summer days, I love to make what I call a main meal salad like this Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette. Continue reading Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
Crepes filled with delectable fillings are one of my favorite meals. Chicken and Mushroom Crepes with Cheese Sauce are a real treat and a lot easier to make than one might think. At one time considered the fare of stylish restaurants and bistros, they can actually be very easily made at home. Continue reading Chicken and Mushroom Crepes
Asparagus is one of the most versatile vegetables, both in the ways in which it can be prepared and the ingredients with which it can be paired. Locally, in Atlantic Canada, asparagus has a very short growing season in late May/early June and it is a harbinger of wonderful produce to come from the land.
I like to feature asparagus in springtime on my dinner table and, for this recipe, I have chosen to combine Boursin cheese, prosciutto, and chicken breasts with the asparagus for this delightful entrée – Asparagus-stuffed Chicken Breasts. This stuffed chicken breast can be served whole or it can be sliced into 3/4″ slices and served on either a bed of rice or on a green salad. The latter is quite colorful as it shows the green asparagus stuffing. Continue reading Asparagus-stuffed Chicken Breasts Recipe
Today, I am sharing my recipe for Maple-Orange Sauced Chicken Breasts. Continue reading Maple-Orange Sauced Chicken Breasts