My culinary adventure continues! Here is what I made last week. Maybe this week I will remember to take pictures!
Chicken and pasta with dill sauce, fried chicken with mashed potatoes and gravy, more
breakfast burritos for Blake, tallerini (easy...it was in the freezer!),
lemon blueberry crumb bars,
s'mores cupcakes,
broccoli chicken casserole (for Monday night...it's in the fridge), and
ham and bean soup. I also made chicken spaghetti, poppyseed chicken, and tex mex lasagna in preparation for the next couple of weeks. I divided each recipe into several small pans and froze them. Now I have easy meals for gospel meeting week and I was able to share with family.
I love cooking on the weekends! I am figuring out how to do it slowly throughout the day so I can still spend time with Blake and the kids.
I will try to share a recipe with you each week and maybe one day I will be able to share a weekly meal plan. I'm not confident enough to do that yet! I got this recipe from Amelia when I was in college and I believe she found it in a Pillsbury cookbook. My original recipe was lost on one of Blake's trips so I have made up my own version that is a bit different from the original. I learned to cook chicken this way from the Beal's.
Chicken and Pasta with Dill Sauce
3 or 4 thin sliced chicken breasts, trimmed of fat
Cavender's Greek seasoning
chili powder
paprika
dill weed
ground cayenne, optional
salt
pepper
2 Tbsp. butter
1/4 cup of flour, about!
1/2 tsp. dijan mustard
2 cups milk
1/2 to 1 pound Velveeta, diced
1 Tablespoon dill weed
salt and pepper to taste
chicken stock, optional
Pasta of your choice
Season both sides of chicken breasts with the first seven seasonings. Depending on how hot/spicy you prefer, adjust seasonings according to your tastes. Less Cavender's and cayenne will be less spicy. Cook in skillet with 1 to 2 Tbsp. olive oil. Once the chicken is cooked through, cut into strips or bite size pieces and put back in skillet to soak up remaining seasonings. I like bite size pieces.
In a saucepan, melt butter. Add flour, about 1/4 cup or enough to make a paste. Stir with whisk. Let paste begin to bubble and add dijan mustard. Whisk to combine. Add milk. Whisking over medium heat until mixture begins to thicken. Add cheese. I like about 1/2 pound of cheese. The original recipe called for 1 pound. The more you add, the thicker the sauce. If sauce is too thick, add chicken stock to thin. Once cheese is melted, add dill weed and salt and pepper.
While cooking chicken and sauce, boil water for pasta. To serve, prepare plates with pasta and chicken. Pour sauce on top. It works best if sauce is not combined with pasta in a bowl.
Serve with garlic bread. Yum!
"Her tongue appears to be hinged in the middle, but she may turn out all right." Rachel Lynde, Anne of Green Gables (movie)