Yogurt Chicken Salad

1 baked, boneless, skinless chicken breast
2 Tbsp. Fresh Food Concept Spinach Dip
5 almonds, sliced
Lettuce

Cut chicken into bite size pieces.  Mix in dip.  Sprinkle with almonds.

Comment:  Recently I saw a Dr. Oz show where his guest talked about losing weight by not counting calories but by counting sugar.  Sucker that I am I bought his book, have been reading it and it does make a lot of sense.  With his program you're supposed to eat as few carbs and sugar as possible, like below 100 a day.  Didn't know if I could do this or not.  His plan has you eating a good bit of chicken but as I've said before - plain chicken simply has no taste. There has to be a healthy way to give it some taste.  So... I took my mid to the grocery store and started reading labels.  I was really surprised to find that there are many foods that are healthy and contain very little sugar.  One that I found was Fresh Food Concepts' Spinach Dip made with Greek Yogurt.  It contains 1g of sugar for 2 Tbsp.  That is the perfect amount to make a delicious, moist chicken salad using just 1 chicken breast.  This is one you really need to try even if you aren't trying to eat healthy.

Chicken Quesadilla

cooked chicken, shredded
Hummus
cheese
flour tortillas

Quesadillas are some of the easiest dishes to make, especially if you have a panini press, Foreman grill or even a waffle iron.  After eating a delicious chicken quesadilla at one of our local hamburger places, I noticed they had used some sort of creamy sauce.  I never really found any chunks of chicken so I'm assuming that since it was called 'chicken' quesadillas there had to be some in there somewhere and all I could do is guess it was ground into the creamy sauce.  Well, the sauce was delicious and I had no idea what it was actually made from.  Well, I opened my refrigerator and spotted a container of Hummus.  I then remembered what the sauce looked like and it hit me... it looks like Hummus.  Probably isn't but looks like it.  No matter, decided to make my own Chicken Quesadillas.  I heated my Foreman (indoor type).  Sprayed the bottom of a flour tortilla with cooking spray.  Placed it on my hot Foreman.  Spread it with a nice coating of Hummus.  Topped that with shredded chicken, cheese and another tortilla.  Spray the top of the 2nd tortilla with cooking spray and close the lid.  This only takes about 3-4 minutes to heat everything and melt the cheese.  When done, cut into wedges.  Here's a tip that I've found.  Cut your Quesadillas with a Pizza Wheel.  Works great!

I love my Hummus and what I had on hand was with Pine Nuts.  I want to make this using some of the other flavors and also other meats.  This is one of the quickest, easiest, dishes you can make.  And the best part is that you can have several meats, cheeses, and humus on hand and please everyone's taste.

Now, did my Hummus taste like the sauce?  Close.  I have a feeling one of the spicy flavors will come closer but no matter, Hummus is great in a Quesadilla.  I did serve mine with sour cream but it really wasn't needed.  Good just as it is.

BBQ 101

BBQ 101

It's BBQ time so when I ran across these tips I decided to share. (From May 2012 - dashrecipes.com)

Chicken

Grill boneless, skinless breasts for 8-12 minutes on direct medium heat, covered, turning once.  Drumsticks or bone-in thighs take 36-40 minutes (6-10 minutes on direct heat, plus 30 on indirect heat).  All chicken should be cooked to an internal temperature of 165 degrees F.

Tomatoes

Slice in half, then brush the cut sides with a little olive oil.  Grill for 6-8 minutes over direct medium heat, covered.  Grill whole tomatoes for 8-10 minutes, turning a few times.  Thread cherry tomatoes on skewers, brush with oil, and grill for 2-3 minutes turning once.

Corn on the Cob

Soak in water for 15 minutes, then remove the husk and silk, or leave the husk on (for moister corn) and remove the silk only from the tops of the ears.  Either way, grill ears over direct medium heat, covered - husked corn for 10-15 minutes and corn in the husk for 25-30 minutes.

Flank Steak

Grill a 3/4" steak weighing 1 1/2 - 2 lbs. for 8-10 minutes on direct medium heat, covered, turning once.  cook to a temperature of 145 degrees F for medium-rare, 160 degrees F for medium, or 170 degrees F for well-done.  Let steak rest 5-10 minutes before carving.  Be sure to slice very thin.

Hamburgers

Grilling time varies by thickness.  Make all of your patties the same size so you only have to check one for doneness.  In general, grill burgers for 8-10 minutes over direct high heat, covered, turning once.  All burgers should be cooked to 160 degrees F.

Peaches

Slice in half and remove the pit, then coat the cut side with a little olive oil or nonstick cooking spray.  Grill, cut side down, over direct medium heat for 8 minutes.  Drizzle with honey before serving.  Grilled peaches will keep at room temperature for up to 2 hours.

Pineapple

Cut into 1/2" thick slices or 1" thick wedges, then coat with a little olive oil or nonstick cooking spray.  Thread onto wooden skewers that have been soaked in water for 30 minutes.  Grill on direct medium heat, covered, for 4-8 minutes.  Drizzle with honey to serve.

Shrimp

Peel and devein the shrimp; you can leave the tails on or remove them.  Grill for 2-4 minutes on direct high heat, covered, turning once.  Cooking time depends on the size of the shrimp.  You want them to look opaque but not shriveled, a sign of overcooking.

I Didn't Know That - Cold & Flue Remedies

Cold and Flu Remedy - Best

Why does chicken soup make us feel better when we're sick?  From the medicinal properties of vegetables to the antioxidants in chicken fat, each ingredient in chicken soup appears to have anti-inflammatory properties that help reduce mucous production, according to a study published in Chest Pain.  Also, hot liquids in general help break up mucous and relieve congestion.

Runner up to chicken soup is garlic.  If consumed regularly, garlic may also help prevent colds year-round thanks to the antibacterial properties of a compound called allicin, which can not only keep us from getting sick but also recover faster if infected, according to research published by the National Institute of Health.  To truly reap the benefits of fresh garlic, crush it at room temperature and let it sit for approximately 15 minutes before cooking.

Cold and Flu Remedy- Worst

While vitamin C has many wonderful health benefits, like helping the body hear wounds and preventing scurvy, unless it's taken regularly, no research has proven that vitamin C actually prevents or lessens the severity of a cold, according to National Institute of Health.

Stocking Up Shortcuts (Part 3)

In part 1 I gave my tips on using coupons and buying when on sale, now I want to give you my tips on stocking up in another way - precooked.

Many recipes call for cooked chicken but there have been times when I haven't had time to cook the chicken the night before to go with tonight's after work meal.  That's when I stop at a grocery store on my way home and buy rotisserie chicken.  It's precooked, usually already salted and perfect for any recipe calling for cooked chicken.

You can also save time by keeping your freezer stocked with cooked, frozen meatballs, chicken strips, etc. as well as some of the frozen side dishes that are so easy to microwave and serve.  Yes, some of them aren't quite as tasty as your own fresh made but that can usually be corrected by adding some of your own seasonings.  I've bought frozen mashed potatoes only to find them very bland.  To them I add a little butter, a splash of evaporated milk and sometimes a little cheese to bring the flavor up to my taste.  And don't forget those frozen dinners.  There are a few brands out there that are actually quite tasty after you doctor them up like I did with the potatoes. 

Other shortcuts I make are with pre-shredded cheeses.  I keep a package in the vegetable crisper but when I find them on sale I stock up and stick them in the freezer.  After thawing I use them in any dish that calls for cheese.  I've also found that the pre-cut onions and peppers found in the freezer section at the store are really quite good and such time-savers.

I also keep a stock of rice dishes in my pantry.  They are really quite handy.  I'll use packages such as pilaf in place of regular rice to add texture and taste.  This is where you really "Think With Your Taste Buds."

I hope some of these ideas and tips have helped you save money as well as time and that you will add your own tips so all of us can learn from each other.

More Chicken!!!!

If this looks good, visit Think With Your Taste Buds - Chicken for the recipe. 

Think With Your Taste Buds - Chicken - The Cookbook

As promised, Think With Your Taste Buds - Chicken has just gone live.  More recipes will be added daily so keep checking back or better yet, follow to make sure you don't miss any of these deliciously simple dishes.  This is our New Year's gift to you!

Think With Your Taste Buds - Chicken - Free!

 

Think With Your Taste Buds - Chicken

 

 

 

Lillian and I have talked this over, given it much thought and decided that we will not publish our cookbook Think With Your Taste Buds - Chicken.  Instead, we are working up a new site where all of the recipes from our book will be posted.  This will allow you to take advantage of these wonderful dishes at no cost. 

The site is in the works but you won't have to wait until all recipes have been moved.  We will move the 1st 5 over and post.  More will be added daily as time permits. 

Hope you will all check out these delicious dishes and give them a try.  As with all of our books in the past, you'll find my comments, Lillian's comments and now and then comments from one of our food testers.

We'll let you know when the 1st posting takes place.

Martha and Lillian

Simple Chicken Salad

When I have leftover chicken I always make chicken salad.  Here is my newest way of making that is easy and simply delicious.

Place the cut up, cooked chicken in a food processor.  Add 1-2 chopped green onions (to taste).  Process until finely chopped.  Pour into a bowl and add sweet pickle relish to taste and enough French Onion Dip to create a creamy texture. 

The green onions give it a delicious taste, the pickle relish adds a little sweetness but the onion dip is what gives you a flavor that you can't resist, at least I can't.  I love this stuff on crackers or as a sandwich.  It's also great for parties and takes no time to make.  This can be done with leftover turkey too.

Chicken, Wild Rice & Sausage Casserole

This might not sound appealing but I promise you the blend of flavors made it something that had my food testers asking for seconds.  But, you'll have to wait for the recipe.  This delicious dish has just been added to the Think With Your Taste Buds - Chicken manuscript which will be out later this year.  Until then make sure you order your copy of Think With Your Taste Buds - Beef, Think With Your Taste Buds - Desserts and Stir, Laugh, Repeat. 

Chicken with Roasted Garlic Rice

The original recipe called for wild rice.  While looking around in my pantry I spotted a box of Uncle Ben's wild rice with garlic and olive oil and decided this might just work.  I was right!  It also called for sherry which I didn't have so I used chicken broth.  That worked too.  Then it called for fresh mushrooms which I was out of so I used canned mushrooms.  It had one more ingredient that I left out completely - green beans.  I just decided not to add them.  It all worked out perfectly because I simply decided to Think With My Taste Buds

Wait until you try this recipe. Boy did it turn out good! But you'll have to wait until Think With Your Taste Buds - Chicken comes out later this year. Until then don't forget to order your copy of Think With Your Taste Buds - Desserts and Think With Your Taste Buds - Beef. And why not check out Stir, Laugh, Repeat too. 

Cream of Cauliflower Chicken Soup

Again the wait is on.  I've just added a delicious cauliflower/chicken soup recipe to the manuscript files of Think With Your Taste Buds - Chicken.  This one is perfect for those cold winter days.  But, until it becomes available don't forget to order your copy of Think With Your Taste Buds - Desserts and Think With Your Taste Buds - Beef which has just come out on Amazon. 

Think With Your Taste Buds - Chicken

This is another chicken recipe that will be included in Think With Your Taste Buds - Chicken.  This is a Chicken Spinach Alfredo Pizza.  It's one you won't want to miss when the book comes out.

Think With Your Taste Buds - Chicken

 

Oriental Chicken Delight

Another delicious dish has just gone to the upcoming cookbook Think With Your Taste Buds - Chicken.  This dish came out with a slight sweetness and so yummy.  Until it's 'coming out' make sure you get your copy of Think With Your Taste Buds - Dessert which can now be found on Amazon and B&N plus Think Think With Your Taste Buds - Beef which will be on the market in February.

Think With Your Taste Buds - Chicken

As you already know, Think With Your Taste Buds - Dessert has been out for a while and can be found on Amazon as well as Barnes & Noble and Books A Million and Think With Your Taste Buds - Beef will be out in February.  What you don't know is that Think With Your Taste Buds - Chicken is now in the works.  The 1st recipe has been added and here's a picture of that 1st dish. 
This is Potato Chip Chicken and boy is it good!

Chicken and Wild Rice Soup

The original recipe for this soup called for 2 Tbsp. of flour added to the onions for thickening and 3 Tbsp. of sherry.  I omitted both and added the butter to my onions and added celery which wasn't called for in the original recipe.  I also left out the carrots simply because I don't like cooked carrots.  For my chicken I used 2 plump split chicken breasts using this for my broth.  This version gave me a pot full of chicken and rice with just enough broth to make it perfect.  Due to the seasoning mix included with the rice, no salt was needed.  You could add a little garlic and maybe a touch of sage if you want but I found it perfect as it is for my taste buds.  For the full recipe visit Martha's Recipe Cabinet.

Poppy Seed Chicken

This dish came from a site called The Girl Who Ate Everything
It's called Poppy Seed Chicken and this one is a perfect, easy to make, delicious casserole that you must try!  I made this and served it to my drop-in company and they loved it enough to ask for some to take home.  It's that good!  So here it is.

5 cups chicken breasts, cooked and cubed (I used 3 large split breasts)
1 cup sour cream
2 cans condensed cream of chicken soup
2 cps crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 Tbsp. poppy seeds

Preheat oven to 350 degrees.  Place cubed chicken in a 9 X 13 casserole dish.  Stir together the condensed soup and sour cream.  Pour over chicken.  In a separate bowl stir together crushed crackers, poppy seeds and melted butter.  Sprinkle over chicken and sauce.  Bake 30 minutes, until the top of the casserole is browned and the sauce is bubbly.  Serve plain or over rice. 

Additional ingredients can be added when mixing soup and sour cream:
1 tsp. Worchestire sauce
1 tsp. celery salt
1 tsp. minced garlic
1 Tbsp. lemon juice
1/4 tsp. pepper

Comments - I made only 1 change when making my dish.  I used 1 can of cream of chicken and 1 can of cream of mushroom soup.  I might try adding broccoli, maybe a sprinkle of cheese in with the crackers and near the end of baking maybe some French fried onions.  But believe me, this dish needs no additions. 

Baked Chicken

One of the men I work with brought a piece of chicken he had cooked to the office and was heating it in the microwave.  The smell was so appealing that I just had to know what he seasoned it with.  Turns out it was quite simple.  He placed his chicken in a dish, mixed Italian dressing and enough Worcestershire sauce to turn the dressing brown.  He then poured this over the chicken and let it marinate.  When he was ready to cook he coated it with McCormick's Grill Mates' Montreal Steak and then grilled.

When I made mine I used 3 split chicken breasts, 1/2 bottle of Italian dressing and 3 Tbsp. of Worcestershire sauce.  I let the chicken marinate all day and since it was raining I decided to cook them in the oven.  After adding my Montreal Steak seasoning I cooked my chicken meat side down in a 350 degree oven until it was done, about 30 minutes.  I then turned it over and cooked an additional 10 minutes to brown the meat side. 

Comments - This chicken came out so moist and so tasty!  If you don't want to use split breasts, use whatever cut of chicken you want just adjust the cooking time.  My co-worker also said he marinates his steaks the same as the chicken before grilling them.  I can't wait for grilling weather to give that a try.

Chicken Delicious

This dish has a story.  Here is my co-author, Lillian Mort's portion of the story.

When our sister was ill, my sister, Lorretta, brought dinner to us (I was there helping to care for my sister and, when Lorretta brought dinner, she did the whole thing from salad, to entree, to home made rolls and to dessert!). This time, the entree was Chicken Delicious and it stood up to its name.  Later, after I came home, I added Water Chestnuts and, sometimes, thinly sliced green onions, to her recipe and have been making it ever since.  It's always a hit with shut-ins from church, too.  Sometimes, I make two smaller casseroles and freeze one before baking for a meal on another day.

Now for my part of the story.  When I went to FL for the release party of our cookbook Think With Your Taste Buds - Desserts, Lillian cooked this dish.  It's such a simple recipe that required very little preparation time, giving us more time to spend together just talking.  I really enjoyed the dish so I copied down the recipe and decided to make it myself.  But...I decided to add one more ingredient.  Lillian had added the water chestnuts giving it an extra texture so I added the cheese.

You can bet this recipe will be in our next book Think With Your Taste Buds - Meats.  In the meantime, make it our own recipe by adding your own ingredients.  Find the full recipe by going to Martha's Recipe Cabinet

Croutons & Almond Chicken

This is another version of my Potato Chip Chicken.  With this one I used crushed herb seasoned croutons instead of the potato chips.  For my original recipe go to Martha's Recipe Cabinet and look up Potato Chip Chicken and simply change out the 2 ingredients.