This is an open letter for all of you to read.

Dear Summer,

I miss you already. Fall is nice, but you’ll always be my favorite. Come back soon.

xo-AP

*Angie Pangie sighs*

I guess it could be worse, it could be winter, right? At least we still have pumpkins, onions, apples, plus a few tomatoes and peppers left.

Last week I used my peppers to make some spicy cornbread muffins. I served them along with my super-secret-recipe chicken tortilla soup.

Well, it’s not really super-secret. I only have a couple of super-secret recipes. They’re too secret to even tell you what they are.

Here’s that soup.

Looks good, doesn’t it? Let’s see – that’s one can of refried beans, one can of white beans, one can of tomatoes with green chilies, one can of chicken broth and the leftover cut up rotisserie chicken from the night before. Mix it up, heat it up and top it with tortilla chips, sour cream and cheese. That’s it. No. Really. That’s it.

If I’m going to make one of my super-easy soup recipes like potato soup or tomato bisque or chicken tortilla soup I always try to make something a little special to along with them. It helps me alleviate my guilt for not spending hours in the kitchen. (Yeah right. As IF that would ever happen. I mean the guilt part would not happen. As it turns out, I do actually spend hours in the kitchen.)

These jalapeno muffins are the perfect accompaniment for southwest soups and chilis. They’re served with a sweet honey butter, which makes them mellow and amazing. I think you’re going to love the way they spice up your easy dinner nights.

Spicy Corn Muffins with Sweet Butter

From Recipezaar

Start out by mixing the dry ingredients in one bowl and the wet ingredients in another.

Pour the wet ingredients into the dry and mix up gently and just enough to get everything wet. Don’t worry about lumps right now.

Chop up your pepper – wear gloves! Remove the seeds and membranes.

Mix in the corn and pepper and stir gently to combine.

Pour into muffin tins that have been sprayed or try my WD-40 for baking. Fill with about 1/4 cup of batter, or 2/3 full. You should get 8 muffins, or 6 if you make really big muffins.

Bake these for 14-16 minutes at 400 degrees. While they are baking mix up the honey butter. I <3 honey butter. Lots. It makes everything taste good. These muffins are good without, but they’re fantastic with it – so don’t skip this step! (Forgive the blurry picture. It’s likely I was shaking because of the great amount of will power I was exerting to not eat this muffin immediately.)

Once again, without the pictures:

Similar Posts:

• Potluck Help: Chocolate Zucchini Snack Cake
• Do Over: Crockpot Apricot Chicken
• Venetian Apricot Chicken Completely Rocks
• Saturday Sides: Creamed Corn
• And we feasted

Ready for the worlds best BBQ chicken sandwich, made by YOU? I’ve shared this method with quite a few friends over the years and it is quite popular. This will quickly become one of your go-to dinners. The leftovers are great, they heat up easily and even freeze well.

Place boneless, skinless chicken breasts in your crockpot. Frozen is fine. I usually use a couple of pounds, but you can make more or less. If you want to use bone in chicken, go ahead, but adjust the cooking time accordingly to make sure it is thoroughly cooked.

Layer a sliced onion over the top.

Drizzle barbeque sauce over the top.

Put the lid on and cook 5-6 hours on high, or 8 hours on low. Did you know that every time you lift the lid on the crockpot you can add as much as 2o minutes to your total cook time? The crockpot relies on the heat it builds up over time to cook the food. So, try not to open the crock pot unless necessary.

When the chicken is done, remove each breast to a cutting board and use two forks to shred the meat. Place the meat into a bowl and continue shredding until all the chicken is shredded. The onions will be soft, so you can shred those right along with the chicken.

Spoon some of the juices from the crockpot over the shredded chicken. You can also add more BBQ sauce, if you desire. Serve on buns with fries, chips, cole slaw or a salad.

Have you tried these sandwich thins yet? We love them! They range (depending on the manufacturer) from 95-110 calories each and they are soft and taste fantastic! Lot of flavor for just a few calories.

If you want to really kick up the flavor, marinate the chicken breast in apple juice the evening before you make the chicken. This step is totally optional, but it does taste wonderful!

Crockpot BBQ Chicken Sandwiches work for me!

After you check out my tip for today, I hope you’ll hop on over to the hosting blogger’s website, We are THAT Family, and have a look at some of the other great tips and tricks that are listed.Similar Posts:

• Do Over: Crockpot Apricot Chicken
• How Exciting
• Summer Sensation: Grilled Barbecue Chicken
• TKD: Pecan Crusted Chicken Skewers
• Venetian Apricot Chicken Completely Rocks

I love summer time. It’s so laid back and relaxed. My kids are here and there between visiting friends and camp and swim lessons. They aren’t yelling about “Where’s my backpack – I’m going to be la-ate!?!” and mostly they leave me alone since they know if they leave me alone – I’m probably going to leave them alone, too.

The fact is, every time they shout “MOOOoooom! She’s TOUCHING me!” it reminds me  “Oh yeah! I was supposed to have Lilly clean the litter box today.” or maybe even “Oh! It’s Bab’s turn to dust the baseboards.”

Or, if I have to listen to Katie whine about how “It’s NO FAIR that she’s 15 1/2 and can’t drive and has no life and how could-we-be-so-mean to turn off her net access between midnight and 8 a.m. and would you please stop POINTING because someone driving by might see you through the window and ZOMG how embarrassing!” – Yeah, if I have to listen to that ONE MORE TIME I remember that no one has cleaned behind the toilet in at least a month.

Funny how that works, isn’t it?

I have so much more free time during the summer. I spend lots of time sitting outside with my book, my margarita and my kitty who loves to sunbathe. My kitty never complains that I’m embarrassing him.

I use my outdoor grill a lot during the summer, sometimes when it rains you’ll even see me out on the deck with an umbrella over my head flippin’ kabobs and steaks around. I make everything from potatoes to burgers to mushrooms and chicken.  Last week I made some barbecue chicken and it turned out wonderfully! I want to share the recipe with you today. I decided to use a rub under the sauce and let me tell you – I’m never going back.

I usually use a bottled sauce that I think is just marvelous. It’s not gourmet and it’s not fancy, but my kids (minus Lilly, who doesn’t eat anything), my hubby and I all love it. There is honestly no shame in bottled sauce.  Don’t pay attention to the haters.

So, use whichever bbq sauce you prefer with this recipe and you’ll be happy. If you don’t have a favorite sauce feel free to make the basic sauce recipe I’ve included at the bottom of this post.

Barbecue Chicken

Adapted from Everyday Food

1 1/2 pounds chicken, I use boneless breasts
vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tsp. coarse sea salt, or kosher salt
1/4 tsp. freshly ground pepper
1 C Barbecue Sauce

In a small bowl, combine the paprika, chili powder, salt and pepper.

Sprinkle the spices on both sides on the chicken.

Heat the grill to medium heat, lightly oiling the grates of the grill. Often, I spray the grates with cooking oil spray. Just make sure you spray before you turn on the flame. Yes, I know this from experience and no, I’m not going there today.

Grill the chicken until completely done, turning as necessary to prevent burning.

During the last few minutes of grilling, brush the chicken with sauce and turn over. Brush the other side of the chicken and allow the chicken to cook for another 3-4 minutes before removing from the grill.

Similar Posts:

• Do Over: Crockpot Apricot Chicken
• Hey, I’m just sayin’
• Dinner on the Fly: Skillet Parmesan Chicken
• Conquering the burn: Thai Inspired Curly Noodles with Chicken
• Venetian Apricot Chicken Completely Rocks

Hello readers – This post is actually a blast from the past (o.k., well from last October) that I thought you might enjoy making this summer. Also, I want to send a special welcome out to any new visitors that found me through Jolene Ketzenberger’s article in the Indianapolis Star (and a big shout out to my peeps back home). I hope you’ll take a look around my site and that you’ll come back again, soon! xo-Angie Pangie

[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here Saturdays to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]

Got Zucchini?

As the season winds down and the vegetable stands in our area switch to squash, pumpkins, onions and apples – I’m left with fewer local fresh veggie options. But, just about everyone still has a few of those monster zukes left . . . a lot of the farmers are giving them away now. Hey, I never pass up free vegetables. Never. Not even a zucchini.

I’m pretty bummed because my neighbor didn’t grow any tomatoes this year. Last year she grew so many that after she couldn’t stand canning one more day she gave me the leftovers. Her leftovers were enough to keep me and mine in tomato sauce for a full year. I stopped by the other day to tell her how much we appreciated the tomatoes last year (hint, hint, hint) and she told me she skipped growing tomatoes this year since they still hadn’t finished all of last year’s harvest. As I jumped back into my truck she called after me . . . “Hey you want some of this zucchini?”

But, what do you do with all this zucchini after you’ve sauteed, grilled, shredded, baked, deep fried, mixed in chocolate and made enough bread for a small army?

You make Vegetable Blondies.

What, you might ask is a Vegetable Blondie? Well, a “blondie” is simply a moist and chewy non-chocolate bar cookie. A vegetable blondie is a moist, chewy, non-chocolate vegetable bar.

They don’t sound all that appetizing when you describe it that way, do they? Just stick with blondie and you’ll be fine. And. I promise you – they are tasty, tasty. And, they have so many benefits it’s a little overwhelming. Let’s see . . .

(Angie Pangie begins counting with her fingers)
Low-Carb
High Taste
Excellent served hot. Taste good at room-temp. Great cold!
Portable. Take them to a pitch-in potluck. (Up here in Michigan it’s a potluck, back home in Indy? A pitch-in.)
Full of scrumptious, good-for-you, delectable and fragrant vegetables that make your mouth water.
Super simple to make.
Oh yeah. And they use a bunch of zucchini.

You better get to mixing. These are perfect to take along as an appetizer, but we love them for lunch, with dinner, as a snack . . . whenever. We just want to eat them!!

Vegetable Blondies

Adapted from Recipezaar

3 cups zucchini, grated and well-drained
1 large carrot, grated
1/2 red pepper, diced
1 small red onion, finely chopped
4 eggs, slightly beaten
1/2 cup grated Parmesan cheese
1/2 cup sharp cheddar, grated (or more, if desired)
1 tablespoon Italian Seasoning
2-3 garlic cloves, minced
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon hot pepper sauce
1/4 cup butter, melted

Heat oven to 350ºF.

This recipe takes a little bit of work because you have to grate all the zucchini and the carrot.  It goes pretty quickly with a mandoline grater attachment or even a baby food-processor.  You can always resort to the old school tower of doom, if you must.  Any which way you go about it make sure your zucchini is well drained. You can squeeze it inside a clean towel or paper towel after you grate it.

Grease bottom and sides of a 13X9 rectangular pan.

In a medium bowl, mix eggs, cheddar cheese, Parmesan cheese, pepper sauce, herbs, garlic and vegetables.
Add the  ingredients and stir into liquid mixture.
Stir in melted butter.

Spread mixture evenly into pan.
Sprinkle a small amount of additional grated cheddar cheese over top, if desired.
Bake about 30 – 35 minutes or until golden brown.

Cool slightly, cut into tiny small squares.  These are wonderful served with sour cream on the side.Similar Posts:

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• Saturday Sides: Squash Saute
• Snackies: Bruschetta, er ah . . . I mean Italian Salsa
• Vegetable Broth: WFMW
• It’s the bomb

Recently, I have become enamored with spicy food. I know that a lot of you out there have eaten and enjoyed foods from the spicy side of life for many years. I, on the other hand, have been held back by something I like to call “the burn”.

I have had issues with heartburn for as long as I can remember. When I was 15 I realized that my Dad’s chili, although tasty, was NOT worth the pain. When I was in college, I figured out that Schezuan was just not going to work out for me. Unfortunately, tomato sauce and orange juice were off the table for me, too. And, yes, I was sad.

But, last year I gave in and let my doctor give me medication to control my heartburn. At first I was just really pleased to be able to stop popping Rolaids every twenty minutes, but after a few months I realized something.

The stuff I’m taking doesn’t just cover me from eating mundane vanilla flavored foods. It doesn’t care if it’s protecting me from Schezuan or Dad’s chili or battery acid. For the first time in my life I am eating unhindered by “the burn”. It’s amazing! I’ve been like a kid in the candy store – I just want to try it all. Do you know I had NEVER had buffalo sauce? Never, people – not even one hot wing! That’s just wrong.

So, you can imagine how excited I was when I came across this Thai inspired chicken dish in one of my old magazines. I quickly added it to the queue of “must try” recipes.

After I started making this, I realized that the original recipe said “inspired” because it was peanut-y, not spicy, which was pretty disappointing considering my new found freedom. I made a snap decision and started doing what I do best; ignoring changing enhancing fixing the recipe. I just added some spicy chili sauce (you can find this in the Asian section at your market, or order it online
) and a dash of crushed red pepper and everyone at my dinner table was saying “Hoo-whee! That’s good! Hot, but gooood.”

So. Load up on your Zantac and let’s make some Chicken.

Thai Inspired Curly Noodles with Chicken

¼ cup packed brown sugar
¼ cup peanut butter (creamy or crunchy will work)
¼ cup soy sauce
1 clove pressed or minced garlic
1-2 tablespoons spicy chili sauce
¼-1/2 tsp. crushed red pepper
½ cup dry bread crumbs
3 packages of ramen noodles (chicken flavored)
1 pound boneless chicken breasts
1 tablespoon olive oil
½ cup fresh bean sprouts, or 14oz can bean sprouts, drained
1 tablespoon salted peanuts, chopped (for garnish)

Start out by mixing the first 6 ingredients together until smooth (brown sugar, peanut butter, soy sauce, garlic, chili sauce, crushed red pepper). Using one tablespoon of chili sauce and ¼ teaspoon crushed red pepper will give you a mild-medium heat. Use more if you like it hotter. Set the sauce aside for now.

Use a large zippered bag to mix the bread crumbs and contents of two noodle seasoning packets together. You can throw away the other seasoning packet, or keep it, if you’re like that.

I bet you didn’t know that ramen noodles were good for anything other than college students and that crunchy salad recipe, did you? I actually use them a lot in my cooking. There’s even a recipe for lo-mein in my Chinese New Year Cookbook that uses them, too.

Rinse off the chicken breasts and shake them inside the bag, one piece at a time, to coat.

Heat the olive oil over medium heat in a large skillet. Cook the chicken for 5-6 minutes on each side, until done. Don’t flip the chicken back and forth, back and forth – unless of course you don’t want the coating to stay on (yeah, I flipped mine too much.)

While you’re cooking the chicken, prepare the ramen noodles according to the package directions. Drain well.

Remove the chicken from the skillet and keep warm.

Add the peanut sauce to the skillet and scrape up any bits from the bottom of the pan. This is called deglazing the pan, I tell you this because I know you were intensely interested – and because I figure that I had to memorize all these terms in culinary school, I might as well share them with you.

Add the noodles and the bean sprouts to the deglazed pan and toss to mix with the hot peanut sauce.

Serve the chicken over the noodles and sprinkle chopped peanuts over the top. This green bean recipe can also be found in my Chinese New Year Cookbook.

Here it is again, without the pictures:

Thai Inspired Curly Noodles with Chicken

Start out by mixing the first 6 ingredients together until smooth (brown sugar, peanut butter, soy sauce, garlic, chili sauce, crushed red pepper). Using one tablespoon of chili sauce and ¼ teaspoon crushed red pepper will give you a mild-medium heat. Use more if you like it hotter. Set the sauce aside for now.

Use a large zippered bag to mix the bread crumbs and contents of two noodle seasoning packets together. You can throw away the other seasoning packet, or keep it, if you’re like that (you know who you are.)

Rinse off the chicken breasts and shake them inside the bag, one piece at a time, to coat.

Heat the olive oil over medium heat in a large skillet. Cook the chicken for 5-6 minutes on each side, until done.

While you’re cooking the chicken, prepare the ramen noodles according to the package directions. Drain well.

Remove the chicken from the skillet and keep warm.

Add the peanut sauce to the skillet and scrape up any bits from the bottom of the pan. Add the noodles and the bean sprouts to the deglazed pan and toss to mix with the hot peanut sauce.

Serve the chicken over the noodles and sprinkle chopped peanuts over the top.Similar Posts:

• Summer Sensation: Grilled Barbecue Chicken
• Hey, I’m just sayin’
• Asian Sesame Noodles
• Dinner on the Fly: Skillet Parmesan Chicken
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It’s no secret that I love Italian food.  So, no surprise that I enjoy a good plate of Parmesan (anything) Chicken.  Used to be that I would never make it because it took too long, the breading always fell off and it was just easier to order it when I was out.  But, I came across a recipe a while back for a skillet Cordon Bleu and realized that it could easily be converted into an Italian dish.  By using chicken tenders you trim a ton of time off of the total preparation time.  Also, you basically use the “shake n bake” theory – throw it in a bag, shake it and try not to turn it too much in the pan.

I a big fan of skillet recipes, too.  Easy cleanup (one pan!) and faster cooking.  When it’s done on the stove-top I pop it in the oven and call everyone to dinner.  By the time the kids have washed their hands, dinner is done! Everyone needs a good oven proof skillet, and this dish will make good use of it!

If you have an evening where you have to be in and out of the house with dinner cooked and eaten in less than an hour, this is the perfect solution.  During the holidays it is a total lifesaver.  I make it a lot on Karate night, which is our super busy night.  You can make it on art lesson night, basketball practice night, parent teacher conference night . . . well, you get the idea.

Served with a salad and some breadsticks you have a complete meal on the table in about 20 minutes.

Skillet Parmesan Chicken

1/2 cup dry breadcrumbs (I like to to the Italian seasoned kind)
1 tsp. pepper
1/2 tsp. salt
8 chicken tenders, or about one pound
1 Tablespoon butter
1 Tablespoon olive oil
1/3 cup prepared marinara sauce (jarred or homemade)
2 large slices of Mozzerella cheese
1/4 cup Parmesan cheese

Combine breadcrumbs, pepper and salt in a plastic zippered bag.

Rinse the chicken tenders and pat them mostly dry.  Add them to the bag, seal and shake.

Melt butter and oil in an oven-proof skillet over medium heat.

Use tongs to remove the tenders from the bag and carefully, so as to not remove the breading, place the tenders in the pan.  Cook chicken about 4 minutes on each side until lightly brown and done.  Do not keep turning the tenders, or you will lose the breading.

Spoon a small amount of marinara sauce over the tender, and top with a small piece of mozzerella cheese.  Sprinkle Parmesan cheese over the top.

Broil or bake in the oven until the cheese is melted and serve immediately.

Similar Posts:

• Hooray for Panko!
• Thwak Biscuits and Garlic Bread
• Beware the Ides of March: It makes you eat 8 pieces of pizza
• Homemade Pizza – Faster than Delivery. For real.
• Do Over: Crockpot Apricot Chicken

So we’ve talked about snacks and we’ve talked about vegetables and we’ve talked about all sorts of things, but I think it’s time we talked about dinner again.  Don’t you?  Actually, I usually try to stay away from giving you guys dinner recipes, because it dawned on me a while back: you probably don’t really need dinner recipes.  If you’re like me, you struggle with ”What else should I make?” rather than “What should I make?”  It’s happened to me many, many times:  I put together a great chicken dish, it’s all done, hot, yummy, and ready, and I’m popping a can of green beans open and nuking them while I set the table because I have no idea what else to make.  That’s why I do my Saturday Sides feature.  It’s why I give you snackies, and bread, and appetizers.  These are the things that continue to baffle us in the kitchen.  And I will continue to give you those recipes.

Still, every once in a while, I make something for dinner and I think “Wow, I gotta tell my readers about this.  This is knock-your-socks-off good!”  Welp, today’s recipe is just that way.  Not only is it unreal how fantastic this tastes, but it makes you look like you’re a kitchen genius when you make it since it looks even more wonderful than it tastes.  The best news of all is, this recipe is easy.  No flambeing, no sautéing, no shimy-shaying.  Heck I went to culinary school and I still prefer to skip the shimy-shay. 

Announcing TKD

So if you’re like me and you’re hoping for something hefty for Mother’s Day (which is in 18.5 days, but who’s counting) use this recipe to continue your quest toward becoming a Kitchen Diva.  I don’t know about you, but I’m really looking forward to restocking my supply of handmade Mother’s Day cards and gifts. (I keep every single one!  They’re so cool.)  I bet Kitchen Divas get the best Mother’s Day presents.  I think I shall start a club and call it the “TKD”, short for The Kitchen Divas.  From here on out, you can look for the TKD stamp of approval on recipes for your family.  Recipes that will raise your dinner exit poll rating.

When I pick a “TKD” recipe I’ll have four basic questions:

Two yes questions:  1.  Does it taste good enough that most* of my family will eat it?  2.  Does it look good?

Two no questions:  1.  Is it hard to make?  2.  Is it horribly bad for me (or my family) i.e., will it raise my cholesterol by more than 10 points in one sitting?

*Yes, I said most.  There’s five of us, and if four people will eat it – then it’s a winner.

So, for today’s recipe let’s see how it measures up.

Pecan Crusted Chicken Skewers

Does it taste good enough that most of my family will eat it?  Oh heck yeah.  Only my non-meat eater won’t eat this, and sometimes she’s even willing to pick the pecans off thereby transferring some chicken residue into her body.

Does is look good?  Yes.  Yup.  ZOMG yes.  These have a very high presentation appeal, which means “I’d even make these for company they look so good!”

Is it hard to make?  No, not too bad.  A few extra steps for the pecan crust and you gotta make some gravy, but it’s completely doable in an hour or less.

Is it horribly bad for me (or my family)?  Well, it’s not fried and it is chicken, so that’s good.  But it is covered in pecans and you dip it in gravy.  It could be a little better for you, but since it’s oven baked and not red meat it works for me.

Looks like this one is a winner.  So, on to the recipe.

Pecan Crusted Chicken Skewers
Adapted from Taste of the South

8 (6 inch) bamboo skewers
4 boneless, skinless chikcen breasts, cut into half
Salt and Pepper (to taste)
3 eggs
1/2 cup milk
1 cup all purpose flour
1 cup finely chopped toasted pecans
Country Gravy

Cut each breast into half vertically.  Insert Skewer through the length of each piece of chicken and sprinkle with salt and pepper.  Set aside.

In a shallow bowl, or pan, stir eggs and milk, mixing well.  Place flour on a large plate and pecans on another large plate.  Dredge each chicken skewer in flour, then roll in egg, then roll in the pecans.

Place each skewer on a greased baking pan.

Bake at 400F degrees for about 30 minutes, or until cooked through.

Serve with country gravy.

For the gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
fresh cracked black pepper (about 1 teaspoon worked for me)
salt to taste (about 1/2 teaspoon)

In a medium sauce pan, melt butter over medium heat.

Add flour, stirring well.
Cook until flour turns golden brown, then add milk and pepper.  Stir well to avoid lumps.

Lower heat and cook for 5 to 10 minutes.  Season with salt and keep warm.

For more information on making gravy you can find a cooking lesson here.

Without pictures:

Pecan Crusted Chicken Skewers
Adapted from Taste of the South

8 (6 inch) bamboo skewers
4 boneless, skinless chikcen breasts, cut into half
Salt and Pepper (to taste)
3 eggs
1/2 cup milk
1 cup all purpose flour
1 cup finely chopped toasted pecans
Country Gravy

Cut each breast into half vertically.  Insert Skewer through the length of each piece of chicken and sprinkle with salt and pepper.  Set aside.
In a shallow bowl, or pan, stir eggs and milk, mixing well.  Place flour on a large plate and pecans on another large plate.
Dredge each chicken skewer in flour, then roll in egg, then roll in the pecans.
Place each skewer on a greased baking pan.
Bake at 400F degrees for about 30 minutes, or until cooked through.
Serve with country gravy.

For the gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
fresh cracked black pepper (about 1 teaspoon worked for me)
salt to taste (about 1/2 teaspoon)

In a medium suace pan, melt butter over medium heat.
Add flour, stirring well.
Cook until flour turns golden brown, then add milk and pepper.  Stir well to avoid lumps.
Lower heat and cook for 5 to 10 minutes.  Season with salt and keep warm.Similar Posts:

• Flour, Flatten, and Flip: Homemade Chicken and Noodles
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Remember when I waxed poetic about The Olive Garden’s Venetian Apricot Chicken?  I know I remember because, well, Apricot Chicken has become one of my favorites.  I can’t seem to get enough.  Especially when I cover it in Roma tomatoes and . . . oh goodness.  Hang on.  O.k., I’m back, I had to just run in the kitchen and whip up a batch.  Not really.  I’m just kidding.  I don’t have time for that right now, silly.

Speaking of not having time . . . a few days back I was in a time crunch; I needed dinner at the normal time and I knew we were going to fly in the door about 15 minutes before that and needed to leave again 12.2 minutes after dinner was on the table.  Don’t ya just love life in the fast lane?  Sounds like a crockpot kind of day to me. 

Thanks to my latest obsession with Apricot Chicken, I decided to get adventurous and try to make it in the crockpot.  There’s always peanut butter if it doesn’t turn out (apologies to my homies with nut allergies).  Plus, I had this super sad looking basil in the fridge and it really needed to be used up, because in a matter of hours it was going to be beyond use.  And that would be a shame! 

It took a little switching it up to make the recipe work, but the results were amazing.  And, at the risk of boring the crapola out of you all with the same recipe, I’m posting it here since this version is a lot more user friendly.

I will admit, I overcooked it.  My crockpot doesn’t cook super hot, but my Mother-In-Law’s crockpot apparently does, and I was using her crockpot since I confiscated it (it’s got a nifty lid with a strap thingy-ma-jigger and I really needed that strap).  I left the chicken on low for 7 hours, in a very hot crockpot, and it easily would have been ready in 5 hours.  It was still very tasty, but you’ll want to watch your time for optimus turnus-outis.  (That’s Angie-speak for “don’t let it burn or it might taste bad.”)

I served it along side some pasta tossed with pesto and some garlic bread.  Holy Chickens!  Good stuff!!

Crockpot Apricot Chicken

2 pounds boneless chicken breast, frozen
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

2 tablespoons fresh basil, cut into small pieces
1 cup apricot preserves
1 cup water
2 teaspoons chicken base or bouillon

12 ounces (about 3 large) roma tomatoes, diced
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon italian seasoning

Place chicken breasts into crockpot.
Combine garlic powder, salt, and black pepper and sprinkle over the top of the chicken.

In a small bowl, combine basil, apricot preserves, water, and chicken base and pour over the chicken.

Arrange tomatoes over the top of the chicken, sprinkle chopped garlic over the tomatoes, and sprinkle salt, pepper, garlic powder, and italian seasoning over the tomatoes.

Cook on low heat 5-7 hours, or until chicken is done.

 Crockpot Apricot Chicken

2 pounds boneless chicken breast, frozen
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

2 tablespoons fresh basil, cut into small pieces
1 cup apricot preserves
1 cup water
2 teaspoons chicken base or bouillon

12 ounces (about 3 large) roma tomatoes, diced
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon italian seasoning

Place chicken breasts into crockpot.
Combine garlic powder, salt, and black pepper and sprinkle over the top of the chicken.
In a small bowl, combine basil, apricot preserves, water, and chicken base and pour over the chicken.
Arrange tomatoes over the top of the chicken, sprinkle chopped garlic over the tomatoes, and sprinkle salt, pepper, garlic powder, and italian seasoning over the tomatoes.
Cook on low heat 5-7 hours, or until chicken is done.Similar Posts:

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On Easter this year we had turkey and ham. Lucky us! Of course, this is way too much food for 7 adults and 4 picky kids, but that didn’t stop me from roasting an 18 pound bird. Can you say “leftovers?” Well, that’s not such a bad thing, I suppose.

As soon as we started cleaning up, I plopped the turkey carcass in a huge pot of boiling water and I added a pared carrot, some onions (with skins), celery, thyme, and peppercorns. I let that cook for several hours and made one heck of a stock. I cannot tell you how much better this tastes than anything you’ll buy at the store. It’s a little work, and you gotta have a big ol’ stock pot, and someplace to store the stock when you’re done… but if you have the option you really need to make some. No need for me to tell you how to do it, since these directions are very well done.

Since I have all this stock and leftover turkey to use up, I decided to dig out an old recipe I have titled “Chicken and Noodles.” Now, these noodles remind me a lot of dumplings, but they are cut like noodles – and call them whatever you want, they are beyond tasty. These are a little work, maybe a 6 on a scale of 1 to 10, but completely worth the effort.

There are a lot of pictures here, so as you won’t be intimidated by the dough; mixing it, rolling it out, flipping it, and cutting it. I promise you can do it!!

If you don’t have a pastry board or a large cutting board, you can use your kitchen counter. Just make sure it’s super clean and sprinkle flour directly on the counter. You also can make these without a rolling pin. A large cup or glass works; again, just sprinkle it with flour.

If you mix up the dough and it’s not sticky and is super easy to roll out – and you’re thinking “Cool! I didn’t even need to add that much flour to roll this out!” that’s great, but you need to add extra flour anyhow. Sprinkle the flour on like it tells you to in the directions. The flour is what thickens the stock, so you need at least an extra half of a cup added through sprinkling it over the dough or turkey.

Chicken and Noodles

14 cups chicken or turkey stock (that works out to about eight 14.5 ounce cans of stock)
1 1/2 pounds of shredded chicken or turkey
6 egg whites
1 egg yolk
3-4 cups flour, divided
3 teaspoons salt
1/3 cup milk

In a large stock pot bring stock to a boil.

While stock is coming to a boil, mix 3 cups of flour, egg whites, egg yolk, salt, and milk.

Add flour (if needed) until you get firm ball.

Place dough ball on a floured pastry board. Flatten the ball and flip the circle over. Flour the dough, flatten, and flip it over again. Keep flipping dough until it is fairly thin. When the dough has been flipped several times you can roll out the dough with a rolling pin until you have the thickness you desire (I recommend 1/8-inch).

Generously sprinkle the dough with flour and roll it up like a newspaper roll.

Cut the roll, in strips, to thickness desired (I like about 1/4 inch).

Unroll the strips, and cut them into shorter pieces, if desired.

Place the noodles in a bowl and add another sprinkle of flour. Try to use at least a total of 1/2 cup of flour when rolling out the noodles.

Carefully add noodles to the boiling stock and stir gently to seperate the noodles.  (Yes, I did say to be careful because I burnt the you-know-what out of my fingers doing this).

Add the shredded meat and stir to mix.  If you need to add a little more flour you can sprinkle over the meat, like I have done here.

Return to a boil, then lower heat to a simmer and stir often.  Season with salt and black pepper. 

See my new baby sized pepper grinder?  I thought it was so cool looking, I just had to have it.  Turns out, baby sized pepper grinders look great, but don’t work great.  Well, at least I was able to warn you.  I guess that’s the silver lining, right?

Simmer for an hour, or longer if desired.  Stock will thicken as it cooks.  I like to serve mine over mashed potatoes!  Now, quit licking your screen and go make your own!

Without the pictures:

Chicken and Noodles

14 cups chicken or turkey stock  (that works out to about eight 14.5 ounce cans of stock)
1 1/2 pounds of shredded chicken or turkey
6  egg whites
1  egg yolk
3-4 cups flour, divided
3 teaspoons salt
1/3 cup milk

In a large stock pot bring stock to a boil.
While stock is coming to a boil, mix 3 cups of flour, egg whites, egg yolk, salt, and milk. 
Add flour (if needed) until you get firm ball.
Place dough ball on a floured pastry board. Flatten the ball flip the circle over.  Flour the dough, flatten, and flip it over again.  Keep flipping dough until it is fairly thin.  When the dough has been flipped several times you can roll out the dough with a rolling pin until you have the thickness you desire (I recommend 1/8-inch).
Generously sprinkle the dough with flour and roll it up like a newspaper roll.
Cut the roll, in strips, to thickness desired (I like about 1/4 inch).
Unroll the strips, and cut them into shorter pieces, if desired.
Place the noodles in a bowl and add another sprinkle of flour.  Try to use at least a total of 1/2 cup of flour when rolling out the noodles.
Carefully add noodles to the boiling stock and stir gently to seperate the noodles.
Add the shredded meat and stir to mix.
Return to a boil, then lower heat to a simmer and stir often.  Season with salt and pepper.
Simmer for an hour, or longer if desired.  Stock will thicken as it cooks.Similar Posts:

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Remember this picture from the other day?

 I thought you might.  That’s one incredible looking piece of pizza, isn’t it?  Well, I thought about wimping out on you and just leaving up the post that said “we had this” and the picture and not coming back and posting the recipe.  But, I decided that wouldn’t be very nice – on two counts. 

• One, because I said I would come back and do it and even though I’m lazy, and it’s Sunday night, and I rented a movie, and I’m tired, and I want to go to bed - I don’t want to be a flake, so here I am.  I love you guys that much.(Actually, it may also be because I’m an only child who thrives on approval from others.  But, I do still love you guys.)
• Two, it’s probably the best alternative pizza I’ve ever had.  I’m not just saying that.  Hubby said it too -in between bites of pizza, that is.  I think he literally ate 8 pieces.  It really was that good.

What’s alternative pizza you ask?  Pizza that listens to 10,000 Maniacs and R.E.M. – DUH!  (Oh, and it doesn’t have any tomato sauce on it.)  This pizza uses Caesar Dressing instead of tomato sauce. 

One of my early kitchen jobs was in a pizza shop.  You know, there’s a real art in making pizza.  My kids love watching me toss a pizza dough.  Fun stuff.  Someday I’m going to tell you all how to do it, but for now, I’m going to get right to typing up this recipe, because I know that you want to go make one.

For this pizza to be superb you need excellent dressing and a first class crust.  You can use bottled dressing and premade crust, and it will be tasty.  But, but you should buy the best you can find and know it only gets better when you have the time to use homemade versions.  What I’m saying is, if you need to use a Boboli, I’ll understand, but don’t come whining to me that you didn’t really like the recipe afterwards.  O.k.?

For extra fun serve with an Orange Julius.  My kids had no idea what an Orange Julius was.  What! Was! I! Thinking!  Making them wait this long to try it out was just a crime.

The Ides of March Chicken Caesar Salad Pizza

1  recipe pizza dough or ready made pizza crust
1 tablespoon olive oil, divided
1/4 cup grated parmesan cheese
6 ounces colby jack cheese, shredded
1 cup caesar salad dressing
8 ounces chicken breast, diced (one large breast)
2 roma tomatoes, diced
3 garlic cloves, minced or pressed
1 green onion, sliced with green sections
1 head romaine lettuce, torn into pieces
Preheat oven to 500º.  Or, use your pizza oven.  I love my pizza oven!!  If you make pizza as much as I do, you should think about getting one!

Cut chicken into pieces and saute in olive oil.  Coat lightly with 1-2 Tablespoons of dressing.
Add one clove garlic to pan and stir.

Prepare dough on pizza pan or stone and brush lightly with olive oil.

Spread 1/4 to 1/2 cup salad dressing over crust.
Top with remaining clove garlic, spreading evenly.
Sprinkle parmesan over crust to lightly cover.
Put 1/2 colby-jack cheese on top.
Spread chicken on top.

Top with remaining Jack cheese and more Parmesan, if desired.

Bake 10 minutes or until golden brown and bubbly. (If using your pizza oven, follow the directions for homemade pizza for times.  Same goes for using a premade crust.)  See my oven, isn’t it cool??

Meanwhile, toss tomatoes, lettuce and green onions in large green bowl (or whatever color bowl you have).
Mix with additional salad dressing.
Serve each pizza slice with a serving of caesar salad on top.

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