Old Spaghetti Factory Brown Butter & Mizertha Pasta

Long ago my family and I were on vacation in California where we ate at the Old Spaghetti Factory with friends of my sister (another long story for another day). I ordered the Brown Butter Spaghetti with Mizithra cheese. Since then I have never tried anything else from the Old Spaghetti Factory. It's that good. I was so happy to see this recipe on Pinterest a few weeks ago, and although it's not exactly the same it had the same unique taste of mizithra combined with brown butter.

1 package thin spaghetti

4 Tbsp butter

3/4 cup mizithra cheese (I found it at King Soopers, or any grocery store with a cheese counter)

Salt and pepper to tast

Dry parsley for garnish

Cooked chicken, optional

Cook spaghetti. In a separate bowl, brown the butter and add salt and pepper. Toss the spaghetti with the butter and serve with lots of grated cheese and parsley for garnish.

Poppy Seed Chicken

A Mormon cookbook standard. I yet to find someone who doesn't love this "Mormon comfort food" - cream of chicken, chicken, and butter - casserole staples. My favorite way to eat it is over rice.

2 to 3 chicken breasts cooked and cubed (I usually just do this in a crockpot a few hours before)

1 cans cream of chicken

1/2 cup sour cream

salt and pepper to taste

Chicken stock (optional - depending if you want it more soupy)

Mix the above and put in a 8x8 pan or casserole dish.

3/4 tube of Ritz crackers, crushed (I use a zip-lock bag and rolling pin)

1/4 cup butter, melted

1 Tbsp. poppy seeds

Combine the above crunchy topping and spread over chicken.

Bake at 350 degrees for 30 minutes.

Cracker Barrel Chicken Tenders

This easy chicken recipe comes from my friend Jenni. I've had this recipe bookmarked for a long time and only regret that I didn't try it earlier! My picture is not incredibly appetizing, but the chicken is moist, flavorful, and tastes like it's barbecued.

2 lbs chicken tenders, or chicken breasts cut into strips
1 cup bottled Italian Dressing
2 teaspoons lemon juice
4 teaspoons honey

Combine the dressing, lemon juice, and honey. Place chicken tenders in a gallon size ziplock and pour dressing mixture in. Seal and let marinate in the fridge for 1 hour. Pour chicken and marinade into a large non-stick skillet and cook over med-high heat. The tenders will cook through and the liquid will mostly evaporate leaving a browned glaze on the cooked tenders (the picture below is of the tenders cooking before the glaze forms). Turn the tenders to let them get browned on both sides. Be careful not to let it burn as the sugars in the marinade can go from a nice glaze to burnt rather quickly. Remove from heat and serve.

Sesame Chicken

One weekend we were all in the mood for Chinese food (well except Ellie who is only ever in the mood for fishy crackers, chocolate milk, or gummy bears), but we were also trying to cut back on spending after the holidays. This led to my hunt for a good recipe I could make at home that would cost less. This one fit the bill!

1 1/2 lbs boneless skinless chicken cut into 1" cubes

Oil (for frying - I used Canola)

Batter

4 Tbsp cornstarch

1/4 cup flour

1 tsp baking powder

1/2 cup water

1/2 tsp salt

1 egg

1 egg white

Sauce

3 Tbsp Oil

2 tsp ginger or 4 tsp fresh minced ginger

4 to 5 Tbsp minced garlic (I use the the kind in the jar already minced)

2 tsp salt

6 Tbsp honey

2 tsp RICE wine vinegar

1 cup water

2 tsp cornstarch (mixed with 2 tsp cold water)

Sesame seeds (for garnish)

In a large bowl mix the batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

Heat a deep fryer to 350 degrees. Fry chicken for a few minutes on each side until golden brown. Drain on paper towels.

To make the sauce, heat 1 1/2 Tbsp of oil in your wok or saucepan. Add garlic and ginger and stir fry for 30 seconds. (Note: If you choose to not use fresh garlic and ginger you will not need as much oil.) Add salt, honey, vinegar, and water. Mix well. Combine 2 tsp of water with 2 tsp of cornstarch. Add to the sauce and cook until it begins to thicken.

Coat chicken with the sauce and garnish with sesame seeds. Serve over rice or lo mien.

Chicken Cordon Bleu

A dish that will always impress! I have used this recipe from the Lion House cookbook book for many years and love it.

• 4 whole chicken breasts, halves


• 4 thin slices cooked ham


• 4 thin slices Swiss cheese


• Salt Pepper Thyme or rosemary


• 1/4 cup melted butter or margarine


• 1/2 cup cornflake crumbs

Place each chicken breast half between plastic wrap and pound with mallet until about 1/3 inch thick. Lightly season each chicken breast then place a slice of ham and slice of Swiss cheese on top of each chicken breast. Roll like jelly roll style and tuck in ends fastening with toothpicks if necessary. Dip each roll in melted butter, then roll in cornflake crumbs. Place rolls in a baking dish and bake uncovered at 400 degrees for approximately 40 minutes.

Cordon Bleu Sauce

• 1 can (10 1/2 oz) cream of chicken soup


• 1/2 cup sour cream


• Juice of 1 lemon (about 1/3 cup)

Heat ingredients together and serve over chicken and rice.

White Chicken Chili

This recipe fullfilled all my desires for a creamy white chicken chili full of chunks and flavor. I found it on http://www.gourmetmomonthego.com/

Recipe

1 1/2 pounds uncooked chicken breast
32 ounces chicken broth
1 10 ounce can diced tomatoes with green chilies
1 4.5 ounce can Old El Paso Green Chilies
2 11 ounce cans Green Giant Mexicorn
1 15 ounce can white or great northern beans
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
8 ounces cream cheese
1 lime slices optional, for garnish
1 shredded mexican cheese, optional, for garnish
1 sour cream, optonal, for garnish
1 chopped green onion, optional, for garnish
1 tortilla chips, optional, for garnish
1 chopped tomatoes, optional, for garnish

Directions
1. Cut up of chicken in to bite-sized pieces and place in a slow cooker.
2. Rinse and drain beans, add to slow cooker.
3. Add all other ingredients except cream cheese and optinal garnish ingredients. DO NOT drain corn or chilies.
4. Simmer in slow cooker for 5 hours on low or 3 hours on high.
5. Microwave cream cheese for 60 seconds to melt. Add to slow cooker and stir well.
6. Serve with your favorite garnishes such as: shredded cheese, sour cream, chopped tomatoes, or chips

Thai Chicken and Noodles

Thanks again Marie for another favorite dinner recipe. It was very easy to make and very filling! I tweaked it only slightly for the preferences of our family as written below.

1 c. Asian sesame and ginger salad dressing
2 chicken breast halves, cut up
2 Tbsp. peanut butter
1 Tbsp. honey
8 ounces angel hair pasta, cooked
3/4 c. shredded carrot
3/4 c. snap peas
1/4 c. chopped green onion, optional

Mix dressing, peanut butter, honey and pepper in small bowl; set aside. Cook chicken in skillet. Add sauce, and veggies. Mix thoroughly, then toss with spaghetti and cilantro. Makes 4 servings.

Chicken PotPie

My neighbor, Lori, gave me this recipe for make ahead potpies you can freeze. I have used it often to keep in my freezer for compassionate service needs or to have as an easy meal on busy days. I like this recipe because it has a traditional pie crust and is full of yummy veggies.

CHICKEN POTPIE

4 cups cubed cooked chicken (about 3 breasts)
2 cups diced peeled potatoes, cooked (I use canned because I have a case of canned potatoes from the cannery)
1 3/4 cups frozen carrots
1 cups frozen peas
1 cup frozen corn
2/3 cup onion
1 cup butter
1 cup flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk

Pastry for two double-crust pies

In a large skillet saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in pie plates with bottom pastry; trim even with edge of plate Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Place over filling; trim, seal and flute edges. Cut slits on pasty top.

Bake on potpie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.
To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350; bake 70-80 minutes longer or until crust is golden brown.

NOTES: I do make my own pie crust but you can also buy pre made crusts. I also put a little more peas and corn in and always have enough filling for 3 of the aluminum disposable pie pans. The last time I made this recipe I only made enough crust for two so I just froze the remainder filling in a ziplock and thought I will try it with a biscuit top sometime.

Coconut Curry Chicken

Our family loved the flavors of this recipe - a kick of curry combined with creamy coconut milk giving it an international taste with the familiar comforts of chicken and rice. The credit for this dish goes to my friend Marie who has a talent for finding unique but delicious recipes.

4 boneless, skinless chicken breasts, cut up
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. chili powder
1 c. chopped red onion OR a few shakes of onion powder
5 cloves garlic, minced
1 Tbsp. olive oil
1 14-ounce can unsweetened coconut milk
1 Tbsp. cornstarch
2 Tbsp. snipped fresh basil OR 1 tsp. dried basil
1 tsp. grated fresh ginger OR 1/4 tsp. ground ginger

Mix curry, salt, pepper and chili powder in small bowl. Put chicken pieces in baggie and toss with spices. Close bag and refrigerate for as long as possible to allow spices to penetrate.

Cook onions and garlic in hot oil over medium-high heat for about 2 minutes. Remove from pan. Cook chicken through, then remove from pan as well. Combine coconut milk and cornstarch, then add to pan and cook until slightly thickened and bubbly. Return chicken, onions and garlic to pan. Stir in basil and ginger. Serve over hot rice.

(Note: I halved this recipe for our family of 4 which was perfect!)

Chicken Puffs

There are many versions out there of this recipe. This is mine. I love how easy it is to make and how good butter, croutons, and cream cheese all taste together. Why wouldn't they?

CHICKEN PUFFS

1 can refrigerated Pillsbury crescent rolls

2 cooked and shredded chicken breasts

4 oz. cream cheese - I use fat free or lowfat

salt & pepper to taste

3 to 4 Tbsp butter, melted

1/2 cup crushed croutons

Mix cream cheese, chicken and salt and pepper. Unroll crescent rolls and place a spoonful of the chicken mixture on the wide end of each roll then wrap narrow end around the roll. Dip each roll in melted butter then roll in crushed croutons.

Bake for 20 - 25 minutes at 350 degrees.

SAUCE

1 can Cream of Chicken

3/4 cup milk

Salt, Pepper & Curry to taste

Mix, heat, and serve over chicken puffs and rice or pasta.

Mr. Yoshida's Hawaiian Chicken

I love Mr. Yoshida's Marinade sold at Costco!! This is just one way I love to use it with chicken in the crock pot. Ethan scored this recipe a 9 out of 10 - 10 being you would pick it for your Birthday dinner, 1 being you gagged it down because you wanted to eat dessert. All I can say is WOW, I got a 9!!!

5 boneless skinless chicken thighs
1/4 cup Mr. Yoshida's marinade sauce
3/4 cup water
1/4 cup brown sugar
1 small can pineapple (either chunks or crushed)
1 tsp. minced garlic
2 green onions, sliced

Combine all ingredients in a crock pot and cook 6-8 hours. Thicken with a cornstarch dissolved in a little cold watere before serving. I used about 1/2 cup water to 1/4 cornstarch and brought it to a boil over the stove to thicken quickly before serving over rice.

Honey Lime Chicken Enchiladas

I adopted this recipe from http://www.thegirlwhoateeverything.blogspot.com/ and can't say enough about it!! If you like Cafe Rio, or can down a bag of Lime Tostitos like I can you'll love these enchiladas! It's the way I like mexican - sweet, savory, and mild (but could be made spicier depending on the chili sauce you use). Ethan gave it a 8 out of 10!!

1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used boneless chicken thighs for a little darker tender meat)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 (10 oz) cans green enchilada sauce (I used a jar of 505 Green Chili sauce)
1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Fruity Chicken Pasta Salad

Here's a new twist on an old favorite. I love sweet and salty mix it has and the variety of textures from the pasta, water chestnuts, craisins, mandarin oranges and nuts! It's a party in your mouth!

1 1/2 box Bowtie Pasta, cooked and drained
4 chicken breasts, boiled and cubed
2 - 3 chopped green onions
1 - 2 cups red or green grapes (I used red)
1 package craisins
1 large or 2 small cans Mandarin Oranges, drained
1 large can Pineapple tidbits, drained
1 can sliced Water Chestnuts, drained
1 - 2 handfuls cashews
1 16 oz. Kraft Cole Slaw Dressing
1 cup Mayonnaise

Mix all together. Add cashews just before serving.

Chicken & Dill Bowtie Salad

This yummy salad was shared by our Bishop's wife, Robbi, at our summer Relief Society summer potluck. I love dill so I was immediately drawn to it. I also loved the fresh tomatoes and avocados.

1 Tbsp. lemon juice
2 Tbsp. onion flakes
1 tsp. dill (I used dry)
1 tsp. chives (I used dry, but Robbi later told me she sometime uses fresh green onion instead)
¼ tsp. salt
1/8 tsp. garlic powder
1 tsp lemon pepper
1 C. mayonnaise
2 C. mini Bowtie pasta
1 avocado
1 tomato
2 cooked chicken breasts, chopped

Mix above ingredients together. Add to 2 cups cooked bowtie pasta. (Measure pasta and then cook.) Right before serving, mix with one chopped tomato and one chopped avocado.

Crock Pot Chicken

I make this a lot when I'm taking dinner to someone because it's easy to throw in the crock pot and is a good basic creamy chicken dish most people like. I usually serve it with homemade rolls and a veggie.

2 to 4 boneless chicken breasts
1 packet powdered Italian dressing
3 to 4 Tbsp butter, cubed
1 can cream of mushroom soup
4 oz. cream cheese, softened

Cooked rice

Combine chicken, Italian seasoning, and butter in crock pot. Cook on low for approximately 4 to 6 hours. 1 hour prior to serving shred the cooked chicken and place back into crock pot with seasoning. Mix soup and cream cheese together and add to chicken. Add a little milk if you don't like it thick. Serve over rice.

Spicy Garlic Lime Chicken

This chicken recipe turned out to be a huge success at our dinner table. It was flavorful and very moist. One thing I learned about grilling is it really helps to cook on a medium setting and only tun once or as little as possible for tender chicken.

1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp paprika
1/4 tsp garlic powder
1/8 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley

4 medium (or 2 large) boneless, skinless chicken breast halves

2 Tbsp butter or 2 Tbsp olive oil
2 tsp garlic powder
3 Tbsp lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. In another small bowl melt butter and add garlic powder and lime juice.

Grill chicken on medium heat basting occasionally with the butter, garlic, lime mixture.

Chicken Filled Crepes

Last month I volunteered to help with the High School appreciation dinner where students spotlighted their favorite teacher. It was very cool. This was the main dish served that evening. Thanks to my friend Jenni for figuring out the recipe. It's simple and delicious!

Crepes:

3 eggs

1/2 cup milk (skim milk worked fine)

1/2 cup water

3 tablespoons melted butter

3/4 cup flour

1/2 teaspoon salt

Combine all ingredients in a blender and blend until smooth and combined. Cook crepes by brushing a hot skillet with butter then add enough batter to just cover the bottom of pan, tipping and tilting pan to spread the batter evenly in bottom of pan. Cook until crepe is lightly browned, then flip and cook until other side is very lightly browned. Stack crepes between wax paper.

Chicken Gravy:

4 tablespoons butter

4 tablespoons flour

2 cups chicken broth or stock

1 cup milk

1/4 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

pinch of salt

1 teaspoon chicken bouillon granules

Melt butter in a heavy saucepan. Add flour and stir until smooth. Whisk in chicken broth, milk, basil, rosemary, sage, salt, and chicken bouillon granules. Cook stirring constantly until bubbly and thickened. Use this gravy to make the chicken filling as well as to serve on top of crepes.Chicken Filling:3 cups shredded cooked chicken8 oz or 2 cups shredded cheese (cheddar, Swiss, or a blend of cheeses)chicken gravyPlace the chicken into a saucepan. Add cheese and enough chicken gravy to make the mixture nice and moist (I would guess that I added 1/2 - 1 cup of the gravy). Heat this chicken mixture through and serve inside of crepes.To Serve:Spoon chicken filling into each crepe, roll up, and top with chicken gravy.

Creamy Chicken and Wild Rice Soup

This is so much better than the picture makes it looks. I still have great room for improvement with my food presentation and photography. It's the perfect dish for a cold day when you want a creamy, thick, comfort food full of chicken and rice. And thank you Jenni Anderson for the great recipe blog I love to visit, http://www.abearinthekitchen.blogspot.com/.

4 cups chicken broth
2 cups water
2 1/2 - 3 cups cooked and cubed chicken
1 (6.2 oz.) box of quick cooking long grain and wild rice mix with seasoning packet
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter (1 stick)
2 cups heavy cream
1 cup frozen peas and carrots

In a large pot combine broth, water, and chicken. Bring to boiling and stir in the rice only from the rice mix. Turn heat down to low and simmer with cover on for 5 minutes.

Meanwhile in a small bowl combine salt, pepper and flour. In a medium saucepan over medium heat melt the butter. Stir in the rice seasoning packet. Reduce heat to low, then whisk in flour to form a roux. Slowly whisk in cream until fully incorporated and smooth. Cook, stirring constantly, for about 2 minutes, until slightly thickened.

Stir cream mixture into the broth, chicken, and rice in pot. Cook over medium heat until heated through. Add peas and carrots and heat through. If needed add more chicken broth to thin the soup to desired consistency.

Chicken A La King

Easy and yummy especially if you opt for refrigerated biscuits like I did.

3 Tbsp butter
1 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp paprika
2 cans (12 oz.) Evaporated Milk
3 egg yolks, beaten
2 cups chopped cooked chicken breasts
2 Tbsp diced pimientos, optional
8 biscuits

In a large skillet, melt butter over medium heat. Add mushrooms, pepper and onion; cook, stirring occasionally, for 1-2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.

Whisk 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken pimiento if desired. Heat through. Serve immediately over hot biscuits.

Chicken Cheese Soup

This is a comfort food my mom made a lot. It's easy to make and delicious.


Melt and Mix the roux until pasty
3 Tbsp butter
3 Tbsp flour

Add:
3 cans Cream of Chicken soup
5 cups chicken broth
1/2 large bottle of Cheese Whiz
1 pkg frozen peas and carrots
cooked and cubed chicken (I usually do about 3 breast halves)
Noodles (buy quality good noodles. It makes a difference!)

Add roux to the combined ingredients and cook until thick, stirring often. Can also be made in a crock pot.