{lighter} Chicken Tetrazzini

Chicken Tetrazzini is one of those great dishes that are so versatile yet so satisfying.

If you're serving up Chicken Tetrazzini you  really can't go wrong. 

I came across this lightened-up version of the recipe in my Comfort Foods Makeovers cookbook by America's Test Kitchen. 

(This is one cookbook I really cherish and  love oh so much!! I know you will too and can purchase the cookbook here).

One thing that I really love about this dish is that you can make this casserole ahead of time,  store it in the fridge until you're ready to eat, and then just simply pop in the oven - making it a quick, no-fuss week night meal. 

This dish is also packed with satisfying and healthy ingredients, like lean chicken breast, mushrooms, and peas.

This particular (lightened-up) version calls for a cup of frozen peas, and I must admit  I was very a little skeptical at first.

However, and much to my surprise, the peas give this dish such a great texture with the added benefit of vegetables. 

Needless to say, I am a skeptic no longer! 

And, let's also just say, I'll never make Chicken Tetrazzini with out them!

With the addition of the frozen peas, it also made me ponder what other veggies I could add.

Carrots?  Celery? Finely chopped Bell-Peppers? Maybe even some broccoli?!!
Yes, I'll definitely be giving the broccoli idea a try one of these days.

Anyway, broccoli, peas, and peppers aside, this dish is definitely a keeper!

{lighter} Chicken Tetrazzini is a husband-friendly (and I assume kid-friendly) dish that the whole family will be sure to love. 

If you've never had Chicken Tetrazzini before, you must give it a try! 

I promise you won't be dissatisfied.

{lighter} Chicken Tetrazzini

(the order of events)

Begin by trimming the fat from your chicken and cut your chicken breasts into 1/4 inch pieces. 

Add your chicken pieces to a bowl.

Marinate chicken with soy sauce, garlic salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes to 1 hour.

(BTW, I found out this process makes your chicken super flavorful and extra tender)

Meanwhile, begin cooking your egg noodles. Cook until al dente.

Melt one tablespoon of butter in a 12-inch skillet over med-high heat. 

Add your mushrooms and onions, as well as some garlic salt and pepper (to taste).

Cook until golden brown. 

Next, add your flour and continue to cook for about 2 minutes, or until golden. 

Next, whisk in the broth and sherry and bring to a simmer. 

Add cream cheese and 6 tablespoons Parmesan cheese. 

Simmer until slightly thickened. 

Next, grab your marinated chicken and a cup of frozen peas and add them to your skillet.

Simmer for a couple of minutes. (note: the chicken is not fully cooked)

Next, add the al dente noodles to a large bowl and pour in the chicken & peas mixture. 

Toss together, or stir to combine.

Once everything is nice and combined add it to a square baking dish. 

Top with breadcrumbs, remaining parm. cheese, salt and pepper to taste. 

(I also like to add a few dashes of paprika for extra flavor. 

Pop it in the oven at 400 degrees, for about 12 to 14 minutes, or until hot all the way through.

Let cool for a few minutes before serving. 

You can also use cooked turkey, making this a must have for Thanksgiving left overs. 

{lighter} Chicken Tetrazzini

Ingredients:

12 ounces boneless, skinless chicken breast (cut into 1/4- inch pieces)

2 tablespoons soy sauce (use low-sodium for a lighter option)

ounce bag medium egg noodles

1 tablespoon butter

8 ounces sliced mushrooms

1 white onion, chopped fine

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

2 tablespoons sherry

3 ounces neufchatel cream-cheese, softened

1/2 cup grated Parmesan cheese

1 cup frozen peas

1/2 cup panko bread crumbs

garlic salt & pepper (to taste)

a few dashes of paprika (optional)

Directions:

• Heat oven to 400 degrees
• Combine chicken pieces soy sauce, garlic salt and pepper in a bowl - Cover and refrigerate for 30 minutes to 1 hour.
• Cook egg noodles, just al dente, according to package directions (reserve 1 cup of cooking water)
• While pasta is cooking, melt butter in a 12-inch skillet over medium-high heat
• Add mushrooms, onions, 1/2 tsp. garlic salt, 1/2 tsp. pepper and cook until browned (about 6-8 minutes)
• Stir in flour and cook an additional 2 minutes, or until golden brown
• Next, whisk in broth, sherry, and reserved cooking water, scrapping up any brown bits, and bring to a simmer.
• Whisk in cream cheese and 6 tablespoons Parmesan cheese and simmer about 1 minute, until slightly thickened
• Stir in marinated chicken and peas, simmer gently for about 1 minute (note: chicken will not be fully cooked)
• Add chicken mixture to cooked pasta in a large bowl, and toss to combine
• Transfer chicken and pasta mixture to square baking dish
• Top with panko and remaining Parmesan cheese, salt, pepper, and a few dashes of paprika (optional) to taste
• Bake about 12 - 14 minutes until hot throughout
• Let cool slightly before serving
• Enjoy!

Happy New Year!! a.k.a Eat Your Black-Eyed Peas

Hey Everyone & Welcome to 2014! 

I wish each and every one of you a fabulous new year, and may you make the very best of 2014!

With the start of the new year comes the Black-Eyed Peas, Greens, and some form of pork for your enjoyment and eating pleasure.

Maybe it's because I'm Southern,

 or maybe it's because I'm Superstitious, 

OR

Maybe it's a combination of both

but every New Year's Day (NYD) I make it a point to devour a good ole heaping helping of Black-Eyed Peas (BEPs).

Why?? you ask

Great question!

I've never quite understood the meaning behind the BEP on NYD...

Nor have I particularly enjoyed the BEPs... 

they're nasty, smelly, little things, aren't they?

(I knew you'd agree)

 This New Year's I decided to do a little history research behind the whole meaning and tradition of BEPs for NYD. After all, I am a grad student, and that's what we do - Research.

According to some, Black Eyed Peas represent prosperity & luck in the coming new year. 

Some might even argue that you should eat 365 peas to ensure a full years worth of  good luck and prosperity, while others might suggest saving one pea to share with a friend of loved one. Some even say that if you eat less than 365 peas you will have that many days of bad luck in the year, and if you eat more than 365 you'll have bad luck the entire year. I know, I know, it's really complicated. Just eat them (however many) and you'll be good. 

Eating BEPs on NYD hasn't steered me wrong up to this point, so I'll continue to do it. Along with a couple of other things to ensure I get the very best out of my year.

So back to the BEP... they're gross, they make your house smell, they're flavorless, and all around boring. Definitely not my go to bean, or pea, or legume. Whatever.

This year, I decided to jazz things up a bit!!

I decided to make the eating of BEP a little more FUN and a lot more tolerable, I mean, enjoyable.

I introduce to you - Texas Caviar

Never hear of it? Me either, until my extensive research efforts...

Texas Caviar is a fun little side dish that can be served as a dip with chips, crackers, or bread...  It can be served as a cold Black-Eyed Pea Salad, if you will.  

Or, if you're like me, it can be served with some cornbread so that you can tolerate eating 365 BEPs.

So I turned to the wonderful, and always trustworthy Pioneer Woman, and found a lovely little recipe and added my own twist. 
Cheese!! 
It makes everything better, doesn't it?

Plus, let's face it, we all want to ensure the very best for ourselves in the upcoming year, right?!

So then we MUST EAT the Black-Eyed Peas. 

Here's what you'll need

Ingredients: Black-Eyed Peas (canned peas work perfectly fine too - and you won't have to cook them), Green Onion, Cilantro, Celery, Red Onion, Red Bell Pepper, Jalapeno (pretend the green pepper is a Jalapeno), Olive Oil, White Wine Vinegar, Ground Mustard, Celery Seed, Sugar, Salt, & Pepper. Not Pictured - Shredded Cheese

So I found some pre-washed, pre-soaked Black Eyed Peas that I doctored up in the crock-pot to cook. I added some Salt Pork, Celery, and Onion and cooked them on high for about 4 hours and then let them cool over night. Refrigerate after they're cooled. 

You'll need to begin this process by making the dressing. 

Add some olive oil to a shallow bowl. 

Then add the vinegar.

Next, add sugar, ground mustard, celery seed, salt, and a good amount of ground black pepper.

Give a good whisk!

Do a little taste test to make sure it meets all your dressing need, then set it aside as you prepare the rest of the veggies.

Chop up your celery.

Dice up your red bell pepper.

Chop up some green onions.

 Next, peel your cucumber and slice in half.

Then remove the seeds.

Now, chop up the red onion.

Then, carefully, remove the seeds and dice up the jalapeno. Wash your hands well and avoid touching your face. I learned this the hard way.. Just use gloves. Trust me.

 Pour your Black-Eyed Peas in a large bowl.

Then, throw all your pretty chopped up veggies into that large bowl with your black-eyed peas.

 Add about half a cup of shredded cheese, more if you're feeling a little frisky.

 Pour in that delicious dressing from earlier.

Give the entire thing a good, but gentle mixing! 

Isn't it colorful, and gorgeous?!

Now, if you're truly Southern, add a nice big ole piece of Sweet Cornbread. Yum!

 Texas Caviar (adapted from The Pioneer Woman's Black-Eyed Pea Salsa)

Ingredients
For the Dressing

• 1/2 cup Olive Oil
• 1/3 cup White Wine Vinegar
• 2 Tablespoons Sugar
• 1 teaspoon Celery Seed
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Salt
• Freshly Ground Pepper, to taste

For the Caviar
VEGGIES:

• 3 stalks Chopped Celery
• 3 stalks Sliced Green Onions
• 1 chopped Red Bell Pepper
• 1/2 chopped Red Onion
• 1 whole Cucumber, Peeled, Seeded, And Chopped
• 1 whole Jalapeno (optional), Seeded And Chopped
• 1/2 cup (or More If Desired) Chopped Cilantro
• 24 oz cooked Black-eyed Peas (or 2 cans of drained Black-Eyed Peas)

MISC:

• 1/2 cup Shredded Cheese
• Garlic Salt to taste

Directions

• Mix together dressing ingredients. Whisk well and set aside.
• Combine all vegetables (except cilantro and shredded cheese) with black eyed peas.
• Pour dressing over the top and gently stir together.
• Add shredded cheese and cilantro and stir gently.
• Cover and refrigerate for at least an hour.
• Serve with warm cornbread.
• Enjoy!

This post is linked with love to the wonderful Weekend PotLuck , at The Country Cook.

Lemon + Parmesan Asparagus

Aahhhhh, Asparagus. Such a delicious and versatile vegetable. 
It possesses magical powers, and has the capacity to make any dish seem a little bit more Fancy...
...and your pee smellin' like.. well we all know where that's going.

But seriously, I love asparagus!  

+

My hubs loves asparagus! 
It's one of his top requested veggies when I ask him what we should have as a side dish.

+


There's something to be said about cooking for your man. 

If he likes it and you made it, then why wouldn't you make it again, right?
I'm all about pleasin' here!

I love making food that he loves, it's a win/win for both of us. 
I make it, we eat it, we both like it, I'm full and satisfied, and he proceeds to tell me sweet nothings about my cooking.
 Which makes me all warm and fuzzy. 
 Then I think to myself, 'I wonder if anyone else would enjoy this as much as we do?'
I decide: Heck! Might-as-well post it to the Blog! Great idea!

So here we are... 

 A couple of nights ago I made a rendition of my ultimate favorite food that my mom makes. It's super duper excellent, and I cannot describe to you how much I love my Mom's Herb-Cheese Steaks {don't worry lots more to come on this soon}. 
Since I was going all out with the steaks, I knew I needed a rock-star side dish that would complement the amazing cheezy, herby, steaky meal that I was attempting to make, then proceed to devour. I've raved about this dish for what has seemed like forever to my husband, and I finally got up the courage to try to make my own... So what in the world was I going to make as a side dish?? 
I immediately knew it had to be my 
Lemon + Parmesan Asparagus

Seriously, this asparagus can be served hot or cold, and dressed up or down - any way you like it. You can pair it with meaty beef, fish, chicken, salad.. whatever, you name it - the asparagus will be nothing shy of delightful. 

Asparagus + Parm + Lemon {pre-oven}

Roasted Lemon + Parmesan Asparagus

Lemon + Parmesan Asparagus

• 1 bunch asparagus
• 1/2 lemon
• 1/4 cup shredded Parmesan cheese
• Olive oil
• Salt & Pepper

1. Preheat oven to 400 degrees.
2. Rinse asparagus, and remove the thick ends.
3. Next, drizzle olive oil onto a large baking sheet.
4. Place asparagus in a single layer across baking sheet and sprinkle lightly with salt & pepper.
5. Next, evenly squeeze lemon juice over all the asparagus, then sprinkle the asparagus with Parmesan cheese.
6. Place asparagus in the oven for 8 - 10 minutes until tender.
7. Serve & Enjoy!