Caprese Chicken…Carolyn's Way!

(photo credit to google images)

So, it's been a bit hectic around here this past week…but then again, when isn't it?

We knew we were going to be leaving for Highland's N.C. last week to spend the Fourth of July there with most of our children and I really wanted a good and quick dinner for just the two of us before we left. You see, I knew EXACTLY how much eating out we were about to do once we arrived in Highlands and I was trying to eat a somewhat light dinner the night before! 

( as well as use up some ingredients I already had on hand!) 

Also, Holly wanted me to give her this recipe for the two of them and I knew if I didn't go ahead and write it down it would be forever lost in this fuzzy, old brain of mine! 

Hope you like it! There are some really good shortcuts as well!

Caprese Chicken Carolyn's Way!

4 boneless, skinless chicken breasts

1 Cup Italian Salad Dressing ( I used The Olive Garden's)

1 T Italian Herb Seasoning

1 T Grill Mate's Montreal Chicken Seasoning

2 T Olive Oil

*Fresh Mozzarella Cheese

*Oven Roasted Tomatoes

4-6 large fresh basil leaves, chopped

1 T Balsamic Vinegar

Directions

Whisk together the Italian Salad Dressing and both seasonings and pour over cleaned chicken breasts making sure both sides are covered in the marinade. Let marinate 4-6 hours.

When ready to cook turn oven on 425 degrees. 

Heat olive oil in an oven proof skillet. Drain off excess marinade and brown both sides of the chicken breasts and adding a little bit of the marinade as you cook. Cook for about 3-4 minutes on each side. Place skillet in the preheated oven and bake for 10 minutes. Place your tomatoes on top and return to oven and bake 10 more minutes. Place mozzarella cheese on top and return to oven until cheese has melted. Drizzle with the balsamic vinegar when it comes out of the oven. 

Sprinkle with the fresh basil and serve over pasta of choice.

*here are my shortcuts….I bought my roasted tomatoes and my fresh mozzarella at Whole Foods. I sliced the mozzarella since it was already in balls. 
They were doing a demo and we got sucked into it to say the least!

I needed to use some of this up so…Caprese Chicken was invented! You can certainly roast your own tomatoes in the oven but these had the most wonderful flavor I've ever tasted! 
I hope you enjoy! 

Can't wait to hear your thoughts!

p.s. this does serve four so I always send my leftovers home with Miller when he goes back to Auburn! 

A Southern Sunday Soup Night!

There is nothing better to me than soup! My children were never crazy about it growing up but now that we are sort of "empty nesters" I make soup ALOT!

So, while the rest of the world was at the Auburn-Georgia game…guess what I did? 

I cooked and made this incredible batch of Lemon & Orzo Soup with spinach and chicken.

 (I personally think it should be called Chicken and Spinach Soup with lemon and orzo) but we wont fret over that!

No matter what it's called it gave me something to do while I watched the game on t.v. and could hardly sit still! Wow! What an incredible game that was! 

So glad Jim and Miller got to witness it first hand! 

I had made my broth the night before and then refrigerated it just because I felt like it. Not a pretty picture I know, but just wanted you to see the steps.

While staring at the most incredible game of the century…I picked off the stems of the baby spinach. I needed a meaningless task to do to calm my nerves!

Then I cut up all of the chicken that I had just cooked in chicken broth with bay leaves and 2 stalks of celery with leaves on for added flavor. 

Here it is at that stage…about to add the remaining ingredients.

I love the brightness of the spinach as it first began to cook! Pattie had already made this last week and had commented on that as well. So, sounds pretty easy and it really was. It is so yummy and I'm so thankful to have it on hand on this rainy Sunday!

 Definitely a comfort food in my book! Hope you will give it a try!

Lemon and Orzo Soup

(with spinach and chicken!)

Saute:

1 1/2 Cups diced onion

3/4 Cup each of celery and carrots

2 T olive oil

saute over medium heat for about 7-9 minutes. Then add the following:

1 Tablespoon each of minced garlic and dried thyme

1/2 t red pepper flakes

8 Cups low sodium chicken broth

1 Cup dry orzo pasta

add the garlic and thyme as well as the red pepper flakes to the sautéed veggies cooking for 1 minute until fragrant. Add the chicken broth and bring to a boil. Stir in the orzo and cook until al dente, about 7 minutes. *Since I had made my broth the night before I simply got it out and let it heat slowly and then brought it to a boil to finish the steps. 

Off heat, add the following:

4 Cups diced chicken ( or turkey )

1 package baby spinach. I used a 6 oz. bag

1-2 T lemon zest

3-4 T fresh lemon juice.

salt to taste

Garnish with crumbled feta cheese on individual servings.

This would also be a good thing to make after Thanksgiving with your left over turkey!

Christmas is coming.....

                The goose is getting fat!

  I've never quite understood that rhyme, but...oh well! I was all prepared to do a wonderful Christmas decorating post and then I got to cooking! Guess that's why this rhyme is in my head tonight! After eating this delectable pasta dish....I feel very much like the fat goose! but it was oh, so, worth it!!! Hope you enjoy! I got the recipe off of Pinterest and made only a few changes...

                                   Chicken Enchilada Pasta!!!! 
                                 3-4 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

the final reward!

sauté the onion in the olive oil for 3-5 minutes; add the garlic and the red pepper and sauté for 5 more minutes. Add the shredded chicken..

sprinkle the salt, cumin and chili powder over the chicken and the vegetables....stir well and add the green chilis, the green enchilada sauce and the 2/3 C red sauce. Let simmer while you boil your water and cook the pasta. 

Add the cheese and stir till melted....add the sour cream and heat on low until blended...do not boil!!!!

*at this point I transferred my chicken mixture from a deep skillet to a dutch oven so that when it was done I could add the pasta easily and have room to stir, etc.....

Add the penne pasta to the chicken mixture and stir well....tossing to coat evenly....at this point I added the remaining red enchilada sauce that was never used after adding the 2/3 C the recipe called for and also about 1/2 C cream....just cause I had it! It was truly divine! 

ready to be "warmed" in the oven

It was at this point that I poured it into a greased casserole dish and covered it with foil just to make it easier on me to serve once everyone was home! It doesn't need the extra cooking time....I just needed the extra time to do everything else that I needed to get done before I served dinner....

And then....once it was served!!!!! OH MY!!!! I truly have never tasted anything quite so divine!!! 

the only other thing we added was fresh avocado and this AMAZING Pico de Gallo salsa we bought today from Costco....and served it with tostitos....If I had been having guests for dinner I was going to make a yummy angel hair slaw and corn muffins. But trust me...this dish is so good that you will never miss a side dish! However.... I highly suggest running and screaming to your nearest Costco for this incredible salsa! WOW!!!!

and then....as if you don't already have enough to do...decide that this is the year to add a "fun" tree to your sunroom!

it's not done yet! just the beginning stages!

at least I know I get to sit and enjoy it every single day until Christmas as this is the room I spend my life in now that we've re-done it!!!!

Hope you enjoy the pasta dish and I truly hope you enjoy each minute between now and Christmas Day! and every now and then when you think about it....remind me to do the same!!

MUCH LOVE AND MANY WARM CHRISTMAS WISHES TO YOU!!!

Creole Chicken Cakes with Remoulade Sauce

Ok...this is one of the BEST things I've ever had!! I had made these several years ago and I guess that "Cajun" thing keeps reverberating in my brain!!! After all...I did just finish reading Under the Cajun Moon...I eat Cajun turkey on my sandwiches every day....and we've had Creole Cabbage with our dinners  every night this week!!! I don't want to see cabbage in any shape, size or form for a long time!!!

But...this recipe is a keeper!!!! Please try it! and please take note that the green beans and the heirloom Old German tomatoes are HOME GROWN!!! that pesky little rabbit and I have been at war for several months now...I think he has so many relatives that I cannot keep up with the likes of him!!!

We have enjoyed our Old Germans and our Cherokee Purple tomatoes and especially our Kentucky Wonder pole beans...he doesn't seem to like those!! 

However...he loves my squash and for that....he's about to be....well..."squashed"!!!

Seriously, though...here is the recipe for Cajun Chicken Cakes with Remoulade Sauce!!

2 T butter
1/2 of a medium sized red or green bell pepper
1/4 C chopped onion
1 garlic clove
3 C chopped cooked chicken
1 C soft bread crumbs
1 large egg, lightly beaten
2-3 T mayonnaisse
1-2 T Creole mustard
2-3 t Creole seasoning
1/4 C Canola oil



Remoulade Sauce:
1 C mayonnaise
3 green onions
2 T Creole mustard
2 garlic cloves or dash of garlic powder
1/4 t red pepper

To cook:

melt butter in a medium skillet and saute onion, bell pepper and garlic until softened. Stir together bell pepper mixture with remaining ingredients. Shape into desired size patties and refrigerate for several hours.
For sauce, just combine all ingredients and refrigerate as well for flavors to blend.
When ready to cook.....heat Canola oil in skillet, brown chicken cakes on both sides, turning once or twice...drain on paper towels. Serve with Remoulade Sauce and enjoy!!!


We served it with mashed potatoes and green beans and of course, our homegrown tomatoes!!! It was so yummy!!!

Here is that "pesky" rabbit!! as cute as they are...
they are ALOT of trouble when you are trying to grow a garden!!!!

As for the "Cajun" theme...if you know me, then you know we recently moved our daughter and son in law to Kenner, Louisiana...

 We spent the weekend trying to "protect" Miller and his "innocent" eyes from all of the festivities! LOL!!

 We even took our kids to experience Commander's Palace the first night there...I know it looks like fun...but sweet Brad was truly exhausted..I couldn't believe he actually got to meet us for just a little while!!

 and then our last night we just wandered into a restaurant that looked good...noone really cared...the mood was kind of somber but not too bad!!!! I'm only saying this so that you will know why Cajun and Creole anything are SOOO important to me!! It's a way to connect with my precious daughter and son in law...it's what we have to do right now! Holly and I have decided that we are going to enjoy all of New Orleans and all that is has to offer even if it kills us!!

We are headed there in 2 weeks to celebrate our 28th Anniversary!! I've made her promise not to go to Gallatoires until we get there! That's where I want to go...and then I just want to enjoy them and help them...I hope to have many, many "Happy Anniversary" pics as well as just happy pics to post after that!!! And...you never know just what new and wonderful Cajun recipes we will be trying!!! Maybe I can share those as well!!