Green Chili Enchilada Bake – Robyn & Nance try a new recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Green Chili Enchilada Bake found over at Picky Palate. Printable recipe can be found at the bottom of this post.

Robyn’s take: This week’s recipe was my choice. I have a huge stack of recipes that I’ve seen online at one point or another, thought “Hey, I should make that!” and then print the recipe out. That stack of recipes gets knocked onto the floor at least once a week by Spanky, who insists on walking across them.

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“Obviously you need to move them, beotch.”

It looked like a simple enough recipe (I love easy, I’ve only mentioned 348 times before), so it was my choice. Nance was okay with it, so off we went!

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Ingredients are easy enough – mild green enchilada sauce, reduced fat sour cream, salsa verde (I couldn’t find mild in the grocery store, so I got medium), white corn tortillas, shredded cheddar, black beans, and cooked chicken. I used chicken that I’d canned last Fall because that made it even easier for me.

First step, break your tortillas into 1-inch pieces. I prefer to put mine in a stack and just cut them.

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(That is not a picture of me cutting them. That is a picture I took after I cut them and tossed them in a bowl and then said “Oops! I forgot to get a picture of me cutting the tortillas!)

Now, the recipe has you mixing everything together in the baking dish, but I don’t like doing that because I tend to toss food all over the counter because I’m such a klutz and that drives me nuts. So I mixed everything in a big bowl and then dumped it into the baking dish.

First, put enchilada suace, sour cream, and salsa into a big bowl and stir until well combined (I used a flat whisk because I’m fancy like that).

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Then pretty much dump everything else – except the cheddar – in the bowl and mix it all together well.

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Those black beans look like chocolate chips, don’t they?

Then put it in a 9×13″ baking dish, which you’ve already sprayed with Pam or whatever cooking spray floats your boat, and sprinkle with cheddar. (Confession: the recipe calls for 1 cup of Cheddar, but I didn’t bother to measure, just grabbed a couple of handfuls out of the bag and sprinkled it on top. There’s possibly – probably – more than 1 cup of Cheddar there.)

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Bake for 22 – 25 minutes, until cheese is hot and melted. The original recipe suggests serving it with chips and salsa, but I just served it as is because I’m a lazy-ass.

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Good god I hope Nance got a decent picture of hers, because that is just horrible. This is the kind of recipe where the end product doesn’t lend itself easily to pretty pictures. Also, I was hungry and not in the mood to walk around the house to find the best light (the light in the kitchen is awful in the afternoon), so there you go. Don’t judge me.

The verdict? I didn’t care for it myself, but Fred loved it. Which is a good thing – he’ll take the leftovers to work this week and I won’t have to worry about providing lunches for him, so I call that a win!

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Nance’s Take:

Okay.  I gotta tell you something…

The reason I’m late with this entry is because I was avoiding it like the plague.  First of all, the name of it scared the hell out of me.  Green Enchilada…WTF?  And I was painting all week which means I’m all about take-out food because hello, labor.  But really it was because the damn recipe appeared to be sorta kinda healthy and goddammit, Robyn really wants to live a long life, huh?  Sheesh.

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Look at me, I’m Robyn!

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Please tell me that y’all throw your cheese in a bag like I do so I don’t feel bad for just being a regular woman instead of an uptight foodie with special containers for their special cheeses.  I mean, really.  This is Sam’s Club sharp cheddar.  Occasionally we’ll buy a block of something semi-fancypants, but even then it only gets plastic wrap and Tupperware.

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Truth game: I had never heard of this shit (nor noticed it in a store) until Robyn threw this recipe at me. I was skeeered. Really. I’m not so much with the vegetables and anything green (besides lime jello shots, heh) makes my mouth kind of think I’m a cow doing the cud chewing thing.

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See what I mean? Green + Green = a whole lotta grass mouth. I was skeptical about how this was going to taste and also a little bit nervous about my intestinal health. Do you enjoy broccoli farts? I’m just saying! Green!

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There is nothing more beautiful than shredded sharp cheddar. I don’t care what anyone says. And I finally learned why it tastes different than the kind you buy already shredded in a bag. They put stuff in it so it doesn’t clump and stick together. That’s why it doesn’t taste as fabulous as the freshly grated cheese you do at home. I am full of…useful information. Sometimes. I should seriously enlarge that picture and make it part of my kitchen decor, huh?

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Yum?

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This is where I started chanting inside my head about how this whole cooking thing with Robyn was going to be a good thing because I wanted to try new things. And how it was going to be good for me to taste new things and blahblahblah, I wonder if Rick will be willing to pick up a pizza again tonight? Heh.

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And then this is where I got pissed. The recipe called for 12 white corn tortillas broken into 1 inch pieces. I looked at my corn tortillas and thought, “How the hell am I supposed to break them when they’re soft?”

Edited to add:  It appears Robyn knew the correct thing to do.  Whatevs.

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I was stumped as shit and went to the web site that the recipe came from to see if I could get an idea. Boy, her tortillas looked pretty golden for being white and I didn’t know if it was a cast from all that green or what. And I still wasn’t sure about whether or not I had the right tortillas. Hmph. I finally dug around in my pantry and found a bag of leftover tortilla chips from one day when we had a hankering for nachos. Thank Christ we actually closed them up tight and they weren’t stale. I figured these were the right ones because you could break them, but I wasn’t positive. To say I was annoyed is the understatement of the year.  And yes, one word can fuck up my brain.  Welcome to my nightmare.

This is also when I determined that Robyn is a fucking nut-bag because am I the only person that noticed we just had a dish with chicken and tortillas LAST WEEK?

TOO MANY KITTENS, ROBYN.  TOO MANY KITTENS.

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So yeah.  This was it when I threw it in my bowl.  It was surprisingly good considering all the green shit that went in it.  But if I were going to make it again I would shred the chicken and skip adding the tortillas before baking.  Then I would serve it as a dip with warm tortilla chips and cold margaritas because that would make it fabulous.

Green Chili Enchilada Bake - Robyn & Nance try a new recipe
 
Prep time
Cook time
Total time
 
: entree, main
Serves: 8
Ingredients
  • 1 c. mild green enchilada sauce
  • 1 c. reduced fat sour cream
  • ¾ c. salsa verde, mild
  • 12 white corn tortillas broken into 1 inch pieces (I cut mine)
  • 2 c. cooked chicken or turkey breast
  • 1 15 ounce can black beans, drained
  • 1 c. shredded cheddar cheese
Instructions
  1. Preheat oven to 350ºF and spray a 9x13 inch baking dish with cooking spray.
  2. Place enchilada sauce, sour cream, and salsa in a bowl and stir until well combined.
  3. Stir in broken (cut) tortillas, chicken or turkey, and black beans. Stir to combine.
  4. Spoon into prepared baking dish. Top evenly with cheese.
  5. Bake 22 - 25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired. Or serve as is if you're a lazy-ass.

 

Doritos® Cheesy Chicken Casserole – Robyn & Nance try a new recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Doritos® Cheesy Chicken Casserole found over at Plain Chicken. Printable recipe can be found at the bottom of this post.

Nance’s take:  I picked this recipe because I am a sucker for an all-in-one casserole meal.  And because I was curious to see what a meal that included an entire bag of Doritos® would taste like.  Certain fatties in my family (I’m looking at you, mom and Rick) were all excited to see how this was going to turn out.  Please note that I did not include myself in the whole fatty remark.  Ha!  I am such a pretentious asshole.  I was all up in that shit, too.

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The recipe calls for 3 cups of cooked chicken. You might not be able to tell it here, but these are HUGE chicken breasts.

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It didn’t say anything about salt and pepper, but I cannot even look at unseasoned chicken for some reason. Does anybody remember the fad diet in the late 80’s in which you had to eat nothing but boiled (yes, BOILED) chicken 3 times a day? I can’t remember what it was called, but of course I tried it. And, of course, I did not lose weight. Probably because by the second day I was gagging at the sight of boiled unseasoned chicken. Please note the well placed arrow pointing out where I cut into the thickest part of the chicken to make sure it was done. I am the queen of over-cooking meat (think petrified) so I’m forcing myself to get better at checking it instead of just over-cooking it.

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This was supposed to be an action shot, but I had a helluva time holding the bag of Doritos® while taking a picture at the same time.  My left hand doesn’t work for shit.

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Ugh!  This is going to take all freaking day!

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And then they all came flying out because that is how my life works. Sigh.

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I’ll be honest here. I was very, very unsure as to whether or not this sour cream was okay to use. My general rule is this: Sour cream is okay to use the first day you open it and then the very next day. After that, it should be thrown away. Seriously. That’s what my rule is because I am a freak about spoiled food. Except I am not militant about throwing it away on the third day. I just don’t use it and then I throw it away when I clean out the refrigerator (which is usually at the end of the week when Shirley isn’t looking because she’s a nut bag that thinks we should save everything and just cut and/or scoop out any mold, ahem). This sour cream was opened sometime the week before. I’m sure you can imagine my trepidation.

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I adore Rotel®.

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Full Disclosure: I substituted a second can of Cream of Chicken soup for the mushroom soup as Rick is allergic. I like it when I can throw every single thing in a bowl and be done with it. Even if it does look like vomit. Tomatoey vomit.

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This is what it looked like when I put it in the oven. In fact, the picture was taken directly from the oven because I forgot to take a picture before. Please note the cookie sheet that I placed underneath it. NO WAY was I risking this cheesy shit bubbling over and making a mess of my oven.

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The finished casserole in my dish.

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A close-up of the finished product. Since I am not one to plate my food, I don’t care about what it looks like as long as it tastes good. Rick said it was okay. Trey said he didn’t care for it. I was unimpressed with the whole mess and I feel like I wasted an entire bag of perfectly good bag of Doritos®. Never again.

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Robyn’s take:

This week’s recipe was Nance’s choice, and when I saw that it took a bag of Doritos®, I was definitely on board. Fred read the recipe and said that it sounded like King’s Ranch Chicken, which we’ve had at his parents’ house. There’s definitely a similarity, but I think their version uses tortillas or tortilla chips instead of Doritos®.

Anyway.

Ingredients:

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We tried to get all healthy (HA HA HA) by using the lower fat or baked versions of all the ingredients (except the condensed soups). So we’ve got baked Doritos®, reduced-fat cheese, and light sour cream. I cooked a chicken in the crock pot the night before and pulled all the meat off the bones after it had cooled. It’s possible I had more than three cups of chicken here, but I didn’t even bother to check, because I was using all the meat either way.

(You’ll note that the bag of Doritos® was opened and then clipped shut. Fred decided he needed to do quality control and check to be sure the Doritos® were still good. In other words, he was hungry and they looked good.)

You crush the Doritos® (I left them in the bag and just crushed them with my hands – I’m sure there are a bunch of other ways to do it, but that’s what worked for me), and then dump them in the bottom of a (sprayed with Pam) 9×13 dish.

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Then mix everything else (except for 1 cup of cheese) together in a bowl and dump it over the crushed Doritos§. I didn’t get any pictures of that step, because you know how to mix stuff. Maybe Nance got a picture of that step (she’s already written her part, but I don’t read hers before I write mine because I don’t want to pollute my artistic process)(HA HA HA)(who’s feeling parenthetical today?)

Then you bake it for 20 minutes, top it with your remaining 1 cup of cheese, and bake for another five minutes. I also didn’t get a picture of that. I was a slacker this week. Here, maybe this will make you feel better:

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“I’M STAYIN’ LIKE THIS ‘TIL SOMEONE BRINGS ME SOME DORITOS®=^..^=!”

This is what it looked like fresh out of the oven:

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I didn’t even bother to take a picture of the casserole on my plate, because I am not a food artist, and all the artsy lighting in the world wasn’t going to make that stuff look decent on a plate anyway.

Was it good? It was… okay. I mean, I ate one serving of it and then saved another for lunch the next day. If I never have it again in my entire life, I will somehow live. I am NOT saving this recipe and I’m not going to bother to make it again. I would have rather used the chicken to make a chicken salad sandwich with a side of Doritos®, honestly.

 

Doritos® Cheesy Chicken Casserole - Robyn & Nance try a new recipe
 
Original Source/Author:
: Main
Ingredients
  • 3 cups cooked chicken, chopped (I used a rotisserie chicken)
  • 8 oz sour cream
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1½ cups salsa or 1 can Rotel
  • 1 can of corn, drained
  • 2 cups Mexican cheese, shredded
  • 1 bag of nacho cheese Doritos®
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray a 9x13 pan with cooking spray. Crush the entire bag of Doritos® and cover the bottom of the dish. Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos®. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.

 

Red Onion Marmalade

The name fooled me for years because I just assumed it was some funky jelly and I couldn’t imagine someone putting onion anything on their toast.  And then I had it in a restaurant (it came in a chicken wrap I ordered) and I was blown away.  OMG, so freaking good!  It made such a huge difference in the flavor of my chicken wrap that I was determined to figure out how to make it.  This is when I googled the living shit out of it and spent endless hours reading about all the different ways people make it.

This is my version and we eat it on salads, in wraps and on sandwiches.  Those of you who have had it know exactly what I’m talking about.  Those of you who have never heard of it, really need to trust me on this one.  Onion marmalade, even if you are a hater of onions, can be a real game changer.

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This is everything you’ll need to make it. Obviously I was trying to be like Robyn. But I don’t have her fancy hand-drawn masking tape labels, so I’ll probably not do it again. heh.

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This is butter. That is melting. If you got to this part, you’re doing it right.

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This is what my sliced onions look like. One of these days (very soon) we’re going to feature simple “how to do it” entries. There is a very important reason for this, but we’ll talk about it another time. Right now, I just want to get these damn onions made!

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Brown sugar rocks my world, man!

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Add Salt & Pepper. Did you notice that my Salt & Pepper grinders came from Aldi’s? They are HANDS DOWN the best salt & pepper grinders I have found. I have used a lot of different ones and it is amazing to me that my favorite is one of the cheapest ones out there.

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When they start to look like this I add a little bit of my red wine vinegar.  This helps to deglaze the pan as the onions are cooking down.  Keep adding the red wine vinegar as needed until you use it all.

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When they look like this, they’re done.

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Yum!

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My favorite salad ever: lettuce, chicken breast, cheese, bacon, onion marmalade and barbecue sauce.

 

Red Onion Marmalade
 
Original Source/Author:
: Condiment/Relish
Ingredients
  • 3 medium red onions, sliced
  • ¼ cup butter
  • ½ cup brown sugar
  • ⅓ cup red wine vinegar
  • Salt & Pepper (to taste)
Instructions
  1. Melt ¼ cup butter in large skillet over medium heat
  2. Add the onion slices
  3. Sprinkle the brown sugar over the onions
  4. Add Salt & Pepper (to taste)
  5. Stir occasionally. Do not turn the heat up higher. These are meant to cook slowly!
  6. Add the red wine vinegar a little bit at a time (it helps to deglaze pan)
  7. When the onions resemble a deep wine color and look like marmalade (see photo above) they're done.
  8. Can be put on just about anything - salads, sandwiches, etc. Hot or cold.

 

Ultimate Chicken Fingers

I spotted this recipe on the back of a box of Bisquick and decided to give it a try. We liked it so much that it’s become our favorite baked chicken recipe. It’s really, really good! I use reduced-fat Bisquick, but you can throw together your own baking mix, there are a million recipes on the web for doing so. Here’s an example (note: I haven’t actually tried it myself, for I am lazy and prefer to just use Bisquick). This recipe calls for three chicken breasts, which makes enough for a dinner for Fred and I, with enough chicken left over for a couple of lunches for me. Obviously, if you have more than three people at dinner, you can double (triple, quadruple, etc) the recipe.

Ingredients:

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Boneless, skinless chicken breasts, cut into 1/2″ strips (or thereabouts; I think my stripes were a bit thicker), Bisquick, grated parmesan, garlic salt, paprika, eggs, and butter or margarine melted – I use Brummel and Brown to save calories and fat.

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Line a cookie sheet with foil and then spray the foil with Pam while your ingredients look on in disgust.

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Line everything up into an assembly line, in the order you’re going to use it (I feel that it’s probably obvious that you should set it up that way, but I worry about y’all sometimes.) First bowl, chicken. Second bowl, eggs beaten well (the recipe says “lightly beaten, but why? Why beat them lightly when you can take your frustrations out on them?), third bowl Bisquick, parmesan, garlic salt, and paprika, stirred together.

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Do one piece of chicken at a time. Dip it in the egg and turn it over a few times to coat it well.

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Then put it in the flour, and turn it over to coat the other side, like thus:

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Put it on your foil-lined cookie sheet and go on to the next piece of chicken.

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When all of your chicken pieces are done and laying in wait on the cookie sheet, take your melted margarine or butter or Brummel and Brown, and drizzle a little on each piece of chicken. I forgot to take a picture of this process, but I use a small bowl with a spout on it to make it easier to drizzle it where I want. You could also use a spoon.

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Put it in the oven, which you’ve already preheated to 450F, and bake for 6 – 7 minutes, then turn them over…

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and bake them for another 6 – 7 minutes.

That’s it, they’re done! And they are SO good.

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We eat ours with Spicy Honey Mustard Dipping Sauce.

Ultimate Chicken Fingers
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 3 boneless skinless chicken breasts, cut crosswise into ½" (or so) strips
  • ⅔ c. Bisquick
  • ½ c. grated parmesan
  • ½ tsp garlic salt
  • ½ tsp paprika
  • 1 egg, beaten (I use two eggs because I hate running out and 1 egg doesn't seem like enough)
  • 3 T butter or margarine, melted (I use Brummel and Brown)
Instructions
  1. Heat oven to 450. Line cookie sheet with foil. Spray with cooking spray.
  2. Mix dry ingredients. Dip chicken strips into egg, coat in dry mixture. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter (or margarine or Brummel and Brown) over chicken.
  3. Bake 12 - 14 minutes, turning halfway through baking time.

 

Robyn & Nance try the same recipe – Country Club Chicken

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Kayotic Kitchen.  

Robyn’s take:

It was my turn to choose this week’s recipe, so I took a look through my foot-high and ever-growing stack of recipes, and chose one (okay, I chose three and made Nance make the final choice). I don’t remember where I found this recipe, I suspect it’s one I saw on Pinterest. And who doesn’t like the idea of fancy country club chicken for a Sunday dinner? Bacon and apple and mushrooms in a tasty, tasty sauce, right?

The ingredients:

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Chicken breasts, onions, mushrooms, cream of mushroom soup, bacon, dry white wine, sharp cheddar, apple, and butter. Also, salt and pepper should be in there, too.

Making this dish is fairly simple, but time-consuming. You start with cooking the bacon – I chopped up the bacon before I cooked it, because eventually you’re supposed to crumble the bacon into the sauce, and chopping it before you cook it is easier, I think. This bacon is actually bacon I bought at the store despite the fact that we raise our own pigs, and the freezer has plenty of bacon in it. Our bacon isn’t cured, though, so when a recipe calls for bacon, I buy a small pack at the store to give it that bacony flavor. I am actually not a huge fan of regular bacon, but if you get between me and a piece of our own bacon (which I broil in the oven with just a sprinkle of salt and pepper), you’re likely to lose a finger or two.

So, once the bacon is cooked, you drain it on paper towels and then you’re intended to use all the bacon grease AND some butter for browning the chicken in. I actually dumped all the bacon grease into my bacon grease container, figuring that the bacon and grease remnants left in the pan would be fine. I put a sliver of butter in the pan, and browned the chicken.

The chicken breasts (I made five instead of four, since that’s what we had left in the freezer) rests in a baking dish while you make the sauce – cook your diced onion for three minutes, add your mushrooms and continue cooking for three minutes, then your diced apple and cook for another three minutes. Pour your white wine into the pan, add the cream of mushroom soup, crumble your bacon (if it’s not already crumbled) and add it, and then stir in the sharp cheddar.

Now, a side note on the wine – I don’t know anything about wine and we don’t keep it on hand. So I said to that wine connoisseur Google, “What is a good white wine for cooking with, o kind sir?” and Google sniffed disdainfully and looked at my outfit and flared its nostrils and stared off into space and told me that Sauvignon Blanc was a decent white wine for cooking with, and would Madame care to take her sleep-pants-clad self out of the foyer so as not to bother the CLASSY customers?

(Also, I found a page that advised that you should never cook with a wine you wouldn’t drink. Well, then, that really narrows the possibilities quite a bit. I’m not a wine drinker, I think wine is gross, and the only wine-type beverage I would ever drink would be Raspberry Sparkletini and I’m not sure Raspberry goes with mushrooms at all. Usually if a recipe calls for wine, I use chicken broth instead. This time, for some reason, I decided to follow the recipe, and so I bought a tiny four-pack of Sauvignon Blanc.)

So you’ve got your sauce all ready to go, and you pour it over your chicken, which has been impatiently waiting in the baking dish.

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Trust me, there’s chicken under there.

Bake it for 25 – 30 minutes, until everything’s all hot and bubbly. Serve over cooked pasta (the recipe called for spaghetti – we always opt for angel hair.)

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My verdict? All I could taste was the wine. Did I mention I hate wine? I took two bites of it, and refused to eat the rest. Blegh.

If I were forced to make it again, I’d use chicken broth in place of the white wine, but Fred thought the sauce was “too rich”, so chances are really good that I won’t be making it again.

I’m kind of bummed because I was really looking forward to it – I love everything in it except for the wine! – but I guess they can’t all be winners.

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 Nance’s take:

Robyn shot me three recipes and told me to pick one.  I never give her a choice when it’s my turn (and don’t think I’m going to start either, brat).  Hell, I’m lucky to find one recipe let alone three.  And also, I would like y’all to know that every single one of the recipes that She Who Hates Wine sent to me included WINE in the ingredient list.  I’m starting to think that someone is protesting just a little too much, if ya know what I mean and I think that you do.  Anyway, I picked this recipe out of the wine laden ones that she sent me because I thought it was the most interesting.  Apples!  With Chicken!  Different!  Whee!

I knew that certain family members were not going to go near this due to mushrooms.  The husband is allergic (but I’m starting to think he’s allergic to mushrooms like some men claim to be allergic to cats, ahem).  But he was still nice enough to pick up the cheapest bottle of white wine they had (because wine, blech). I am so jealous that Robyn was able to find a smaller bottle.  We needed 1/4 cup.  My son (who is 23) drank a glass at dinner the following day and the rest is now in our garbage can. I was kinda bummed at the waste. I think we should make a new rule that we don’t have any more wine-based dishes unless it involves spaghetti sauce.

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I assembled my ingredients because I wanted to be like Robyn (since she’s so special). But after I uploaded this picture I noticed that the chicken wasn’t in there.  Ugh!  This is probably why I don’t do the ingredient photos. Please note that there are more than five slices of bacon on that plate (the recipe calls for five). Get real. If I’m going to fry bacon I’m going to make it worth my while.  I didn’t read the recipe thoroughly and thought it was just a garnish.  No shit.  I must have read that recipe a million times and never saw that you were suppose to crumble it and boy was I bitching  because I thought I could have just pulled my container of saved bacon grease out of my refrigerator and saved myself a hassle*.  And also, raise your hand if you have a container full of bacon grease in your fridge because I will high five your ass for knowing what good home cookin’ is all about. Hee!

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Anyway…

This is the chicken after having been fried in bacon grease and butter.  ho-hum.

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I was curious to see how this whole apple thing was going to work out. I always paired (bwahaha, like I really talk that way) apples with pork, but never with chicken. Translation: I like applesauce with my porkchops.

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So, here’s the final result and I will tell you this. My mother LOVED it! Raved about how great it was!  Went on and on and even had it for breakfast the next day. Me? Not so much. It’s funny how you can be friends with someone and not know little things like how Robyn doesn’t like wine. I don’t like wine either. But I didn’t say anything because hello, the object here is to try new and different things!  And we did!  But boy, this one was a huge fail and is definitely not going into my dinner rotation.  Sorry, Mom.  You’re shit outta luck.

Robyn & Nance try the same recipe - Country Club Chicken
 
Prep time
Cook time
Total time
 
: Entree, Main, Chicken
Serves: 4
Ingredients
  • 1 lb spaghetti (or angel hair!)
  • 4 chicken breasts
  • 1 lg onion
  • 7 oz mushrooms
  • 2 cans Campbell's concentrated cream of mushroom soup
  • 4 or 5 slices bacon
  • ¼ c. dry white wine (Sauvignon Blanc will work)
  • ⅔ c. sharp cheddar
  • 1 apple
  • butter or oil
  • salt and pepper
Instructions
  1. Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well and mince). Season the chicken breasts with a generous amount of salt and pepper.
  2. Cook the bacon and drain it on a paper towel. Add some butter and quickly brown the chicken breasts on both side. Transfer them to a casserole.
  3. Cook the onions for 3 minutes. Add the mushrooms, season with salt and pepper, give it another three minutes. Add the apple, cook another three minutes.
  4. Pour in the white wine, soup, crumble the bacon and add it, and stir in the grated cheddar.
  5. Pour the sauce all over the chicken breasts. Put the casserole in a preheated oven at 350ºF for 25 to 30 minutes until everything's hot and bubbly.
  6. Cook the spaghetti (or angel hair) in salted water according to the directions on your package. Serve the chicken over the pasta.

 * Edited to add:  I used the recipe that was available for print from Kayotic Kitchen’s website.  Upon further review (my OCD needed to know how I missed that bacon part) I found that crumbling the bacon was not included in the printable version of the recipe.  This is where I get frustrated with food blogging.  Sometimes relying on photos and mere blogging can result in a very ambiguous recipe.  I do not have a computer in my kitchen.  I also did not memorize the blog entry.  I simply printed the recipe and went on my merry way.  Who knows?  Maybe I would have actually liked the recipe if I had made it as the author would have originally intended.  It did, however, teach me a very important lesson.  We all have to proceed with caution when sharing recipes.  I don’t want to waste food.  I’m sure you don’t want to waste your food (or money) either.  If you ever notice a mistake on our recipes, please notify us immediately.  

Robyn & Nance try the same recipe – Honey Sauced Chicken

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from   Chelsea at Mmm…Cafe.

Nance’s take:

This week it was Robyn’s turn to pick the recipe.  I was kind of nervous because I’m well aware that Robyn is a huge lover of vegetables.  Now my favorite vegetable is corn (with lots of butter) with my second being potatoes (also with lots of butter).  Robyn eats stuff like squash and okra on a regular basis (and she doesn’t even have the sense to deep fry it).  I think you get where I’m coming from here.  One of us is way more healthier than the other.  Ahem.  I was also in a tizzy because the only rule (for lack of a better word) that I dictated about this venture is no seafood (I hate seafood more than I hate my ex-husband and that’s saying some shit).  Now before you all get yourselves into a snit please note that the rule is only for the tandem recipes.  Miz Robyn may post as many seafood recipes as she would want on here.  She just can’t make me cook them.  Heh.

So the first recipe that Robyn threw at me:  Some kind of garlic shrimp mess and OHHELLNO!  I suppose I should add that I didn’t tell Robyn of the no seafood rule because I figured she would already know that…because we’re friends and friends don’t let friends eat stuff that lives in its own toilet!  Some friend she is.  Hmph.

After a flurry of emails denouncing seafood, etc., she sent me her second choice recipe.  Honey Sauced Chicken.  I was all happy because I like honey and I like chicken!  And then I saw the soy sauce and I was all, “Oh, barf!”   But I decided to suck it up because nobody likes a big baby (or a picky eater).  Wah, wah, wah.

I’m one of those knuckleheads that only reads the ingredient list when looking at a recipe.  The other stuff is what happens when you actually go to make it.  So I never realized that it was supposed to be made in a crock-pot until about 5:30.  Oops!  Fortunately, she includes instructions on how to make it a 30 minute meal.  So that’s what I did.

There are days when things that I do in the kitchen are effortless.  And then there are days when it has to be a todo.  Can you guess what day this was?  I’ll give you a hint.  Iced tea AND coffee cup sitting in my area.  I was obviously having a time of it.  And things didn’t get any better once I realized that I sprayed my dish with Pam…for baking!  I wiped it out and started over.  Sigh.  The recipe doesn’t even call for doing that, but I wasn’t about to have a sticky (hello, honey!) mess all burned up in my dish (I tend to ignore things once I put them in the oven, including the oven timer at times, heh) so I took the extra precaution.

I also doubled the recipe (there are four of us eating).  We (and by we I mean Rick because he’s the resident math dork over here) figured out that 3/4 of a pound of chicken doubled would be about two of those giant chicken breasts you get at Sam’s club.

I was an adult before I liked honey. Isn’t it weird how your taste changes over the years?

This is what it looked like before I put it in the oven. I have to admit I was a little nervous because I had visions of serving up a hearty bowl of soy soup.

I spooned it over rice and was pretty dubious about the whole mess because the sauce had not thickened like I expected it to. I had it in my head that it was going to be like Chinese take-out Sweet and Sour chicken. I then remembered once eating General Tso’s chicken over shredded lettuce so I decided to try it that way.

It was FABULOUS. And the rice eaters loved it too! Everyone agreed that it should go into our family meal rotation and that right there is a freaking miracle!

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Robyn’s Side

Okay, look. To be fair, when I suggested the garlic shrimp recipe to Nance, I DID say “I know you hate seafood, so probably not this one?”

I’m pretty sure that “lover of vegetables” is going to need to go on my tombstone because that cracked me up. I have a friend (this is not Nance I’m talking about, for the record) who eats vegetables so rarely that when she does, it’s a noteworthy event and a couple of weeks ago she posted on Facebook that she’d eaten a salad for dinner and we were all “!!!!!!!!!!!!!” Also, she loathes peas and considers their existence to be a personal affront.

Anyway.

I have a habit of seeing a recipe that looks interesting to me, and printing it out. I have a stack of recipes at least six inches high, dating back three or four years (every so often I go through them and admit that there are several that I’m never going to make), and so when it was my turn to choose a recipe, I grabbed my stack and picked one I thought Nance might be okay with.

(Fred is not super crazy about soy sauce, and since Nance and Fred think alike about MANY things – I’m pretty sure they were separated at birth – I wasn’t sure Nance would go for it. But she decided to be adventurous!)

Your ingredients:

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I’d already chopped up the chicken (and salt and peppered it) earlier in the day because I like to get the annoying prep stuff done beforehand. 3/4 pounds of chicken breasts equaled three chicken breasts from our (free-range) chickens. You’ve also got honey (the big-ass bottle from Sam’s. How often do I use honey? How many years do you think I’ll be using honey from that bottle, for god’s sake? It’s already at least a year old! I love Sam’s, but there are some things a two-person household doesn’t really need to buy in bulk). There’s soy sauce, 1/8 cup chopped onion, ketchup, minced garlic, red pepper flakes, and the big-ass bottle of olive oil from Sam’s. The recipe calls for vegetable oil, but the generic “vegetable oil” we have on hand smells funny so I opted for the olive oil.

This recipe really could not be easier – put the chicken in the baking dish, mix up the sauce and pour it over, stick the whole thing in the oven.

(The recipe I printed out has crock pot instructions, but I’m trying to convince y’all that I can make dinner without using the crock pot, so I opted for the oven instructions.)

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I hate handling raw chicken, by the way. It ooks me out.

Bake for 10 minutes, stir it, bake another 10, and voila it is ready. We had ours over angel hair.

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Fred’s not a huge fan of rice, he’ll always prefer pasta if given the choice. I really like Nance’s idea of eating it over chopped lettuce and will probably give that a try next time around.

I really liked this a lot – Fred, on the other hand, was more lukewarm about it. I think he might like it more if the sauce was thicker, so next time I make it I’m going to add some cornstarch to the sauce and see if I can’t get it to thicken up a bit. If I can’t get him to like it as much as I do, I’ll likely add it to my own personal rotation and eat it for lunches during the week. Two thumbs up from me, and a “Meh” from Fred, that picky motherfucker.

 

Robyn & Nance try the same recipe - Honey Sauced Chicken
 
Prep time
Cook time
Total time
 
Original Source/Author:
: Entree, Main, Chicken
Serves: 2
Ingredients
  • ¾ lb chicken (we used boneless skinless chicken breasts)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ c. honey
  • ¼ c. soy sauce
  • ⅛ c. chopped onion (or 1/16 c. onion flakes)
  • ⅛ c. ketchup
  • 1 T vegetable oil
  • 1 clove minced garlic
  • ¼ t red pepper flakes
Instructions
  1. Season both sides of chicken with salt and pepper. Put into crock pot.
  2. Mix remaining ingredients and pour over the chicken.
  3. Cook on low for 3 hours or high 1½ hours.
  4. Remove chicken from the crock pot, cut into bite sized pieces, then return to pot and toss with sauce.
  5. Serve over rice or noodles or shredded lettuce.
  6. Baking instructions:
  7. Season chicken with salt and pepper; dice into bite-sized pieces.
  8. Place chicken in 8x8 pan.
  9. Mix remaining ingredients in small bowl; pour over chicken.
  10. Bake at 350 for 20 minutes, stirring halfway through.