California Roll Bowl

This week I found this idea through the Iowa Girl Eats blog. If you scroll down to the "101 Simple Salads for the Season" link, this is #21 from that list.

I love California Rolls, and so I figured I couldn't miss with this! And it didn't disappoint!

I wanted to use Jasmine rice, but was out. So instead I zapped one of the individual rice portions in the microwave. After it was cooked, I spread it out on a plate and put it in the freezer to quickly cool (about 5 minutes was all). While it cools, do the following.

Cube up about 1/2 a cucumber, 1/2 an avocado, and some imitation crab. Add some rice vinegar, honey, and soy sauce (taste to your liking). Add the rice, then mix it all up! Enjoy!

Creamed Chicken

I received the following recipe from one of the Saturday morning cooking demos at Cooks Emporium. This was made by Margaret Welder.

Ingredients:

3 chicken breast halves, cooked and shredded
1/2 cup butter
8 ounces fresh mushrooms, sliced
1/2 cup diced onion
1/2 cup flour
1 1/2 cups whole milk
1/2 cup half & half
1 teaspoon chicken base or bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg

Directions:

(For me, I cooked the chicken breasts, removed them from the pan, then used the pan, scraping up the cooked-on bits, as I followed Margaret's recipe.)

Melt butter. Saute mushrooms and onion until tender. Stir in flour.

Add the milk and half & half, whisking while adding. Bring to a boil. Boil for 2 minutes.

Stir in the shredded chicken, chicken base, salt, pepper and nutmeg. If too thick, add more milk or half & half until desired consistency.

Keep warm to serve over biscuits.

Serves 6.

Hungarian Goulash with Homemade Noodles

Mom used to make this when we were growing up. Last night my sister & I were talking about how it was only in Mom's Better Homes & Gardens cookbook (the new editions don't have the recipe). It got me to thinking about Grandma's cookbook that I got when she passed away. It's in there! So, to help Roxanne out, here it is!

Hungarian Goulash

Ingredients:

2 1/2 pounds beef round steak, cut into 1/2-inch cubes
1 c. chopped onion
1 clove garlic, minced
1/4 c. all-purpose flour
1 1/2 T. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 bay leaves
1 No. 2 1/2 can (3 1/2 cups) tomatoes
1 c. dairy sour cream

Directions:

Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook till onion is tender but not brown. Blend in flour and seasonings. Add tomatoes.

Cover; simmer, stirring occasionally, till meat is tender, about 1 hour. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot noodles (store-bought or homemade). Serves 8.

Homemade Noodles

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours.

Drop into boiling soup or boiling, salted water and cook uncovered about 10 minutes.

Makes 3 cups cooked noodles.

Chicken Pietro (like Biaggi's)

Ingredients:

1/4 cup plus 2 tablespoons balsamic vinegar, divided

1/2 cup plus 2 tablespoons extra virgin olive oil, divided

1/4 cup Dijon mustard

2 tablespoons brown mustard

2 tablespoons honey

2 teaspoons rosemary

2 tablespoons water

1 teaspoon salt

1 pound boneless skinless chicken breast

1 portabella mushroom, sliced

Directions:

In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, Dijon mustard, brown mustard, honey, rosemary, water and salt. Whisk together until smooth.

Place chicken pieces in a large zipper-top plastic bag or bowl with a tight-fitting lid. Pour half of the sauce over the chicken, making sure all pieces are evenly covered. Refrigerate, covered, for 2 to 24 hours.

Reserve the remaining half of the sauce separately.

In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.

Prepare a gas or charcoal grill for direct heat grilling. While grill is heating, bring reserved half of the sauce to a boil, then reduce heat. Keep warm.

Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.

Remove the chicken from the marinade. Spray chicken pieces with nonstick cooking spray, making sure to cover them on all sides. Using tongs, wipe the grill grate with a paper towel saturated with vegetable oil. (It is important to oil both the chicken and the grill because the honey makes the marinade especially prone to sticking.)

Grill the chicken just until cooked through, 3 to 4 minutes per side. Serve hot, topped with warmed sauce and sautéed mushrooms.

Makes 2 servings.

Per serving: calories, 1,068; fats, 77 grams (65% of calories); cholesterol, 132 milligrams; carbohydrate, 36 grams; sugar, 30 grams; fiber, 2 grams; protein, 57 grams; sodium, 1,698 milligrams

Stuffed Chicken Breast with Cooked Carrots

Tonight I made a yummy meal...and it actually turned out! I took a chicken breast, pounded it flat, added some Herbes de Provence, deli-sliced ham, Brie cheese, mushrooms and onions. I rolled it and browned it in some oil (next time I'll put toothpicks in from the beginning!). After I flipped it over, I put it in the oven to finish cooking.

While it was in the oven, I cooked some carrots. When they were done and were draining, I added some brown sugar, honey, cinnamon and vanilla to the pan. When it was melted, I added the carrots back and coated them.

Now to remember to start taking pictures before I eat! Grrr...

Creamy Fettuccini

Ingredients:

8 oz. cream cheese
3/4 c. grated Parmesan Cheese
1/2 c. butter
1/2 c. milk
8 oz. fettucini

Directions:

In large saucepan combine 1st 4 ingredients. Stir over low heat until smooth.
Cook fettucini per box directions. Add fettucini, toss lightly.

Optional additions: cooked chicken, broccoli.

Chicken Enchiladas

Ingredients:

2 cups cooked chicken
1 pound Velveeta
1 cup sour cream
1 can Rotel tomatoes
8 tortillas

Directions:

Melt Velveeta and add sour cream, chicken, and tomatoes. Put a little oil on each tortilla. Put some chicken mixture into each tortilla and roll up. Place enchiladas in a greased pan. Pour leftover sauce over the top. Bake at 350 degrees until hot and bubbly.