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Posts Tagged ‘chicken’

A couple of new recipes

I haven't really meant to neglect this blog for such a long time but I've been a little uninspired. I didn't think my vast readership would enjoy reading about routine laundry, cleaning, mending, etc. Another factor is that all four of the books that I had on reserve at the library came in at once. So, most of my free time lately has been spent reading.

At the end of this month we will be hosting a Christian couple from Germany. They visited us a few years ago and must have enjoyed themselves because they are coming back. ๐Ÿ™‚ We didn't know them at all before their last visit but we have kept in touch since then and are looking forward to their visit. They will stay with us for a few days and then travel around a bit and then come back for a few days before they fly out of Atlanta.

I did try a couple of new recipes this week that I thought I could share. I love to find recipes which call for ingredients which I normally keep on hand. Both of these recipes fit that description.

The first recipe called for chicken and broccoli. I had both of those ingredients in the freezer. The recipe is here if you would like to try it. I have thoroughly enjoyed reading Jane's blog which is called Thy Hand Hath Provided. About the only changes I made to this recipe were to use Rice Vinegar and to add a little Sesame Oil right before serving. We enjoyed this over some brown rice and thought it was a nice change from the regular chicken and broccoli casserole that I make.


The second recipe called for spaghetti, spaghetti sauce, carrots, zucchini, and meatballs. I actually had some zucchini which I needed to use up as well as the other ingredients. We really enjoyed this soup. Here is the original recipe from Iowa Girl Eats. I have enjoyed this blog and have tried other recipes she has posted. Below is how I actually made it:

Spaghetti and Meatball Soup

2 Tbsps. olive oil
2 carrots, peeled and shredded
1 zucchini, shredded
1/2 cup chopped onion
2 garlic cloves, minced
pepper to taste
5 cups water
1 tub of Knorr Soup Stock
24 oz. jar spaghetti sauce
large pinch of Italian Seasoning
1 14 oz. bag of frozen meatballs, thawed and cut into quarters
1 cup cut spaghetti (or other small pasta such as ditalini or orzo)

Heat large soup kettle. Add oil and when heated add carrots, zucchini, garlic, and onions. Saute until the vegetables wilt down. Season with pepper and then add the water, spaghetti sauce, soup base, and Italian seasoning. Bring to a boil and then add the meatballs and pasta. Simmer 10-15 mins. or until pasta is tender. Garnish with shredded cheese. It would also be good if you added some navy or kidney beans to the soup.

This is very, very good. ๐Ÿ™‚

This is the pasta that I used in the soup. I had bought it thinking it would work well in chicken noodle soup.



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Links to a few more new recipes


Today we have so many sources for new recipes -- magazines, newspapers, blogs, Pinterest, etc. Since I cook for just the two of us most of the time I often find I have small amounts of various ingredients leftover. When I saw this idea for making Mini Lasagnas I thought it would be perfect for using up some ricotta cheese that was in the freezer. DD Nora gave me some leftover wonton wrappers that she had in her freezer and I had everything else on hand. They go together quickly and are very tasty. I baked these in silicone cupcake liners, but they are not essential if you spray the muffins tins thoroughly.

Do be sure to let them cool a few minutes in the pan before you try to remove them or they will be difficult to unmold.

A friend from church recently posted on Facebook a picture of this recipe which she had tried. I had everything on hand for this one except the enchilada sauce. I found this recipe which made enough sauce for two batches of the soup. I froze one portion for future use. Both Rob and I really liked this. If you make the sauces ahead of time this goes together very quickly. I didn't have Rotel tomatoes so substituted regular tomatoes with a pinch of red pepper flakes.

This summer friends took us to a Chinese restaurant and we had some delicious lettuce wraps as an appetizer. Aldi has recently started carrying fresh ground chicken and when I saw this recipe I decided to try making some lettuce wraps at home. Once again I substituted a few red pepper flakes for the chili garlic sauce. Can you tell I'm a wimp when it comes to hot, spicy foods? We both really liked these wraps and I plan to make them again.

What are some of your favorite sources for recipes and cooking inspiration?


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When life gives you tomatoes, corn, and zucchini…

You could make this easy recipe:

Zucchini, Tomato, and Corn Salad

1 medium zucchini (cut into small cubes or julienned--I used my julienne peeler)
1 cup cooked corn (simmer 3 mins, cool and drain or use canned or leftover)
1 medium tomato, diced
1/2 tsp. Italian seasoning
dash pepper
1/2 tsp sugar
Italian salad dressing or vinegarette--just enough to moisten vegetables

Combine prepared zucchini, corn, tomatoes, seasonings, and Italian dressing. Serves 2-3.

I tried another new salad this week that uses corn, tomatoes, and green peppers.

It was this delicious Cornbread Salad from the Southern Plate website. I cut down the recipe a bit since it was just two of us and for the dressing I used mayonnaise, a small amount of dry Ranch Dressing mix, and some buttermilk. I also scaled back on the bacon. We ate it with this Balsamic Glazed Chicken that Rob grilled. We thought both recipes were very good and worth repeating. ๐Ÿ™‚

Do you have a favorite corn, tomato, or zucchini recipe?


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A good new recipe

Don't you love it when you find a recipe that utilizes things that you normally keep on hand and it turns out tasting really good? I ran across a recipe like that recently and it's going into the permanent file. I found this recipe on the Mennonite Girls Can Cook website. It uses cabbage, chicken, onions, and noodles. I used Ramen Noodles since that was what I had on hand. My kids always give me a hard time for changing recipes but I tried to stick pretty close to the original when making this. I cut down the proportions since it was just the two of us and added a dash of sesame oil at the end of the cooking time for a little burst of flavor.

Here's the post with the original recipe. I used one large chicken breast, about 4 cups of cabbage, and two packages of ramen noodles. I cooked the noodles and then added them on top of the other ingredients as the recipe details. It was really good and I will be making this one again.

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An ordinary week

We have had an ordinary week around here, which is nice from time to time. Classes are in full swing over at school and we have been plugging away at some projects here at home.

I'm making good progress on the wedding sewing. I have the flower girl dress and two of the bridesmaids dresses ready for their final fittings and have started in on another of the dresses. Three of the four bridesmaids are from out of town. One girl is local but has just had a new baby so I am doing her dress last.

Nora has been busy trying to tie up some loose ends. The biggest problem seems to be regarding the reception area. It's apparently not large enough for the expected number of guests so she is seeking a creative alternative--perhaps a tent? We would appreciate your prayers. I'm sure it will all work out, but these are busy days.

At work we are just starting to implement a new computer program, so that too is adding some stress. In the end it should be very helpful, but there's quite a distance to go in the meantime. ๐Ÿ™‚

We recently celebrated DS Mark's birthday. We had a small celebration at our house the day before his actual birthday. This should be a very exciting year for him and Katie as they anticipate the birth of a son in early April. The baby is due the same week as Nora's wedding. ๐Ÿ™‚

picture of Mark's 28th birthday

Last night I tried a new recipe that I saw in last Sunday's newspaper. It was really delicious, so I will post the link for you. I had a couple of sweet potatoes that I needed to use so that is the main reason I decided to try it. I did brine the chicken, but I don't really think that that step was necessary. When I make it again I plan to put the chicken in with the vegetables at the beginning of the cooking time and then add the cream and cheese halfway through. We like our chicken very tender and I didn't think 35 mins. was quite long enough. The vegetable mixture was extremely tasty--it would be a great side dish on its own.

Have a blessed weekend!


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