Individual Chicken Casseroles

My Venture into Motherhood
To be celebrated properly, Mother's Day needs to be a lot longer than a single day! After all, for many of us, your mom was there to fix you dinner, keep your house clean, hug you when you were sad, teach you right from wrong, be your #1 fan at sporting events, and protect you from the monsters that lived under your bed. Cardinal Mermillod once said "A mother is she who can take the place of all others but whose place no one else can take." Truer words have never been spoken.

Today's recipe is quick and easy-to-make. It's really tasty and nice to serve in individual gratin dishes. Don't make this for Mother's Day. It's not special enough. Instead, as a surprise, make it for Sunday dinner sometime when she's least expecting it just to remind her that you still care.

I am blessed to have such as great mom who inspired me with her great cooking. I hope you've all been equally blessed and have wonderful memories from your childhood. I know I do! One thing that many of us can agree on is that we love our mothers but they can be a little nutty sometimes – my mother being no exception. I'm sure we all have tales of the crazy, little things our mothers did when we were growing up. For today's post, I came up with a list of things you can do to prove you're a good mother.

You know you're a good mother if you can…
1) Gracefully smooth things over when grandma asks "Now who's that nice young man you brought with you today?" while pointing to your daughter's lesbian girlfriend.
2) Spin your head around like that girl in the Exorcist while driving down the freeway and, in a possessed voice, threaten your son with bodily harm if he doesn't stop bugging his sister.
3) Give your husband the look of death when he asks you to come change the channel since he can't find the remote control for a TV that's 10 feet away.
4) Scream from the bathroom "%$^&#!!! Who left the &@#$% toilet seat up?!" – not realizing a priest is standing in the living room after having just arrived for an unexpected visit.
5) Resist buying something at the store unless it's double-coupon day at the Piggly Wiggly.
6) Guilt your kids into doing something by reminding them that you were almost ripped to shreds after 36 hours of labor that required a 5-stitch episiotomy.
7) Remind your kids on several occasions that, 35 years ago, you ruined her priceless collection of records by using them to skate across the basement floor.
8) Yell loud enough to be heard at a friend's house down the street because somebody ate the last %&#$@ can of fruit cocktail.
9) Smack your husband for allowing your daughter to shave the cat with your leg razor while he calmly watches the nightly news.
10) Maintain your girlish figure while taking care of 4 young kids and subsisting on a diet of entirely Pepsi and cigarettes.

My mother must be a GREAT mother because she's done several of the above things. I love you Ma and Happy Mother's Day!

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Individual Chicken Casseroles
(Printable Version)

2 TBSP softened butter
1 bunch of scallions (white and light green parts), chopped
3 cloves garlic, minced
1 can (10 3/4 oz) low-sodium cream of mushroom or cream of chicken soup
1/2 c milk
1 tsp chicken bouillon granules or Better than Bouillon (or 1 chicken bouillon cube)
1/2 tsp paprika
1/2 tsp black pepper
4 oz softened cream cheese
1 3/4 c sharp cheddar or your favorite cheese, divided use
1 c cooked cubed or hash brown potatoes (I use Simple Potatoes brand in the refrigerated section of my supermarket)
2 c cooked chicken cut into bite-size pieces (I used leftovers from a roasted chicken)
25 butter crackers (such as Ritz or Townhouse), roughly broken into small pieces
2 TBSP butter, melted
1 c french fried onions (optional)
Garnish with chopped scallions and finely diced red bell pepper

Preheat oven to 350F.

Heat a skillet over medium heat with the butter. After the butter has melted, add the scallions and cook about 2 minutes. Add the garlic and cook 1 minute longer. Add the soup, milk, bouillon, paprika, and black pepper and stir to combine. Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top). Stir until the cheeses melt. Fold in the potatoes and chicken. Taste for seasoning and adjust as needed.

Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8x8" baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 c of cheese on top of the chicken mixture in each dish.

In a medium bowl, break the crackers into small pieces (about 1/2"). Do not pulverize into crumbs. Add two tablespoons of melted butter and stir to combine. Top each gratin dish with 1/3 of the crackers. Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges. If using french fried onions, add to the top during the last 4 minutes of cooking. Garnish with chopped scallion tops and finely diced red bell pepper.

Fried Asparagus

My Venture into Fried Asparagus
Just a short post this week. My inspiration for this recipe comes from the fried green beans (and fried pickles) from a local bar called Larry Bud's. I'm not a huge pickle fan but their fried green beans are really addictive. The reason I made this recipe is simple: I had asparagus I needed to get used up and I wanted to throw out the oil from the Southwestern Eggrolls I made a while back. I rarely deep fry and I know you can strain the oil and save it for later use. However, because it could be MONTHS before I fried something else, there's no way I am going to use oil that I used once before that I've been storing for the last 1 or 2 years. That's just totally gross. The spears of asparagus are coated in bread crumbs, which really dirties the oil when they're fried. So, I fried a batch and then recycled the oil.

The real reason my post is so short this week is because I have a cold. I keep coughing and coughing and I just don't feel like doing squat. When I was growing up and my mother had a cold, she still cooked and cleaned, did laundry, got us ready for school, and more. When my father had a cold, he whined a lot and my mother had to take care of him like he was on his deathbed. You know, I'm beginning to speculate that men are just babies when they get sick. Hmmmm. Surely, there is another plausible explanation.

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Fried Asparagus
(Printable Version)

1 lb asparagus (thin stalks)
1 1/2 c dry seasoned breadcrumbs
1 c freshly grated parmesan cheese
1 1/2 tsp seasoned salt
4 eggs, beaten
Oil for frying

Wash and dry the asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best for this recipe since thicker stalks are too fibrous.

In a shallow dish, combine the seasoned breadcrumbs, parmesan cheese, and seasoned salt and mix well to combine. Set aside. In another shallow dish, beat the eggs and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.

Dip a few stalk of the asparagus on the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan (not the sheet pan that has the rack in it). Repeat this process with the remaining stalks of asparagus.

If you have a fryer that is big enough to hold the entire length of the asparagus, you may deep fry the asparagus a few stalks at a time. Otherwise, you may shallow fry the asparagus in 1/2" of oil (preferably peanut oil). If using a fryer, heat the oil to 350F. If shallow frying, heat about 1" of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to the sheet pan equipped with a rack and place the pan in the oven to keep warm will you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip).

Butter Chicken

My Venture into Butter Chicken
The holidays are coming up and it's getting harder to find time to make a decent dinner and keep up with my blog. This dish is perfect because it is 1) FAST to make, 2) EASY to make, and 3) CHEAP to make. This recipe is perfect for 1 to 3 people. Leftovers are great the next day. You can easily double it for a larger family.

I always buy chicken when it's on sale. It got the chicken for this recipe at half price so it was particularly inexpensive. I got the crackers for 50% off, too. I had the butter and eggs on-hand already. I spent a total of about $3.50 for three large breasts and the crackers. I'm a big believer in making dishes using what's in season and what's on sale. I see nothing wrong with pinching a few pennies at the store! Even better – I had this on the table in less than 15 minutes!

I call this "Butter Chicken" because I use buttery crackers and real butter when sautéing the breasts. I used reduced-fat crackers so I wouldn't feel as guilty eating them. Why not save a few calories here and there?!

After I pan fry these, I like to eat them plain (or dip them in ranch dressing) or add them to the top of a salad. However, my absolute favorite way is to eat them in a sandwich with some toasted bread, mayo, lettuce, and tomato. It's so good!

During the next couple of weeks, I may not be able to spend as much time as I would like on my blog since I will be doing a lot of holiday baking. Therefore, I apologize in advance if my posts are not as entertaining and long-winded as usual. I hope to post a few of my family's favorite holiday recipes! Enjoy – and happy eating!

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Butter Chicken
(Printable Version)

3 boneless, skinless chicken breasts
Seasoning salt to taste
Pepper to taste
2 eggs, beaten
2 tsp water
1 sleeve of buttery crackers (such as Club Crackers), very finely crushed
2 to 3 TBSP butter

Pound the chicken breasts until they are about 1/4" thick. Thoroughly dry the chicken breasts with a paper towel. The coating sticks better to dry chicken breasts. Generously sprinkle the breasts with seasoning salt and pepper. Set aside.

Crack the eggs into a shallow dish and add 2 teaspoons of water. Beat the eggs.

Add one sleeve of buttery crackers to a large resealable bag. I prefer Club Crackers for this dish but you can certainly use your favorite brand. Use a rolling pin to crush the crackers into very fine crumbs.

Heat a large skillet over medium heat. Add 2 tablespoons of butter to the pan as it is heating.

When the butter has melted and the foaming has subsided, you are ready to add the chicken. To coat the chicken, dip each piece (separately) into the eggs and then into the crushed crackers. Make sure the chicken is well coated on all sides. Add to the skillet and repeat with the remaining breasts. Fry the breasts until golden brown on the first side – about 3 minutes. If the breasts are browning too fast, reduce the heat. When golden brown, flip the breasts. If the pan is pretty dry, go ahead and add another 1/2 to 1 tablespoon of butter. It's called "Butter Chicken" for a reason! Fry until brown – another 2 to 3 minutes.

I like to dip the chicken in a little ranch dressing with some sautéed vegetables on the side. However, my absolute favorite way to eat them is in a sandwich made with some toasted bread, mayo, lettuce, and tomato – particularly yummy. I've also used chicken tenderloins before and added them to the top a big salad. The options are endless.

Klingon Chicken

My Venture into Klingon Space
Anybody who knows me knows three things about me: 1) I love to eat, 2) I love developing new recipes, and 3) I love Star Trek. I'm not insane about my love for Star Trek. Yes, I've gone to a few conventions but rarely dressed up as Spock. Yes, I've seen every episode…multiple times…and every movie…multiple times….and own all of the DVDs – but I'm not one of those nerdy guys who can quote lines from all of the episodes. My love for Star Trek is complex but well grounded. This leads me to my story about Klingon Chicken.

A few years ago, I went to Vegas JUST to see the Star Trek Experience at the Las Vegas Hilton. The Star Trek Experience is now closed so don't go rushing off to Vegas cuz' that starship has already done sailed – and I'm still really bitter about that. Anyway, when I was there, I ate lunch at Quark's – the café inside the Star Trek Experience. While eating my bowl of Qagh (the best Qagh outside of the Klingon Empire, I might add) and taking sips of Romulan ale, I overheard two guys talking at the table next to mine. At first, I thought they were international visitors because they were speaking another language. Their strange-sounding language was very guttural. In fact, it was so guttural, at first I thought they were trying to cough up fur balls or something. After a couple minutes of listening to their angered grunts, clicks, and throat-clearing hocking, I realized they were speaking…Klingon. Yes. Klingon. A completely made-up language for a television show. Oh, I can see their resumes now. Under the "Special Skills" section, they could write "Fluent in Klingon" and then just wait for the job offers to come flying in. I mean, what are they planning to do with this particular skill set? Work in Customer Service for a company that has an automated telephone system that tells callers to Press 1 for English, 2 for Spanish, and 3 for KLINGON?! Geez. I mean, how many Klingons do they think live on this planet when everybody knows their home world is, like, light years away from Federation space? I couldn't help but sneak a peek at them from time to time as they animatedly chatted with each other. Out of the corner of my eye, I noticed they were sharing a plate of chicken strips with an orangish coating. I wasn't sure what it was but it looked pretty darn good.

Anyway, after I finished eating, I went and stood in the line for my particular show time. I could barely contain myself because I had read so many rave reviews about the Star Trek Experience. Even though I was in public, I tried to subtly floss my teeth because that Qagh was just stuck everywhere and it was driving me nuts. As I was flossing, I heard the unmistakable guttural sounds of a high-pitched voice speaking Klingon from somewhere back in line. I thought, "Oh, geez. Is everybody in this line a freak except me?" I turned and it was those two guys who were seated next to me in the café. Great. I was about to share my Star Trek Experience with two guys speaking Klingon, a woman with three teeth, and a guy who kept angrily smacking his fake tricorder because the batteries had run down. ...and I was worried about flossing my teeth in public.

A guide then lead us inside and I was so excited about being able to experience the show with clean teeth. We walked through the corridors of the Enterprise D and then got onto a turbolift to go to another deck. Suddenly and without warning, the Enterprise came under attack and the only thing I could think of was, "Oh, PLEASE let me fire the phasers!" They wouldn't let me. Stupid jerks.

Anyway, since the Enterprise was under attack, we were ushered into a shuttle craft to escape the fake battle. The special effects were AMAZING. The shuttle craft must have been sitting on hydraulics that allowed it to pivot up and down, left and right. The large windshield in front was displaying what we would have really been seeing had we been in space with enemy ships firing at us. Everything was perfectly choreographed because, each time the shuttle craft was hit by a photon torpedo, you would hear the detonation and ship would violently rock back and forth. Cool stuff.

I was starting to get motion sickness from all of the movement aboard the shuttle craft. I noticed that one of the guys I sat next to at lunch was beginning to look a little green and he had his hand covering his mouth. I no sooner had thought "Oh, that guy looks like he's going to b…" and then he did. All over the place. I'll spare you the details but, rest assured, it was disgusting. It looked like he emptied the inner recesses of his soul all over the back of the toothless woman's seat. Curses!!! That stupid Klingon RUINED my Star Trek Experience!

So what does this have to do with my Klingon Chicken? You might have seen my recent post for Nacho Cheesy Chili. I had some Doritos leftover from that. I also had some Ranch Dip Mix that had been sitting in my pantry screaming to be used and some chicken breasts in my freezer that I wanted to use up. What on earth could I do with all of this food? I smell a new recipe!!! So, after fooling around with the ingredients, I came up with this concoction. After it came out of the oven, I thought "Hey! This looks just like the chicken those Klingon guys were eating when I was Las Vegas a few years ago." And that's how Klingon Chicken came to be.

This chicken is really good and painfully easy to make. Enjoy – and qaPLAH!

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Klingon Chicken
(Printable Version)

3 boneless, skinless chicken breasts
3 tsp Ranch Dip Mix from a 1 oz packet
Pepper to taste
3 egg whites, beaten

Coating:
1 cup finely crushed nacho-flavored tortillas chips (such as Doritos)
1/2 cup freshly grated parmesan cheese (grated finely)
1 1/2 tsp Ranch Dip Mix
Pepper to taste

Oil or cooking spray
Prepared Ranch Dressing (Regular or Spicy)

Preheat oven to 350F.

Use paper towels to pat the chicken breasts dry. They must be very dry in order for the coating to adhere properly. Sprinkle each chicken breast evenly with one teaspoon of ranch dip mix (1/2 teaspoon on each side) and a little pepper. Set aside while you prepare the other ingredients.

Lightly beat the egg whites and set aside. In order to make 1 cup of finely crushed Doritos, grab a small handful of Doritos and lightly crush them in your hand so that they lay properly in a measuring cup. Repeat. You will need 3 cups of roughly crushed Doritos. Add the 3 cups of roughly crushed Doritos to a resealable bag and use a rolling pin to finely crush them. When you're done, you'll have about 1 cup of finely crushed tortilla chips. Add the crushed chips to a flat container that has sides. Add the parmesan cheese, some pepper, and 1 1/2 teaspoons of Ranch Dip Mix. Use your hands to mix the coating ingredients together. Use any leftover dip mix for another purpose.

Dip a chicken breast in the egg whites and then into the crushed chip mixture and press to firmly coat the chicken breast. Place the coated chicken breast onto a sheet pan spritzed with a little oil. Repeat with the other chicken breasts. Lightly spray the tops of the chicken breasts with oil or cooking spray. Bake 28 to 30 minutes or until the juices run clear. Serve with some prepared Ranch Dressing.

Breaded Chicken Breasts with Mushroom Gravy

My Venture into Mushroom Gravy
Let me first start by saying, I LOVE THIS RECIPE! Millie, who is a friend of a friend and one of my loyal blog readers, gave me her recipe for Breaded Chicken Breasts. I really enjoy getting recipes from other people – ESPECIALLY when they are written by hand. There's something about getting a handwritten recipe that makes it more personal. Think about your own recipe box. You probably have handwritten recipes from your mother, grandmother, favorite aunts, and good friends. When you flip through your recipes, you can't help but think of that person every time you see their handwriting. If that person has already passed away, a handwritten recipe is a tangible connection to that person and a great reminder of the wonderful times you spent together.

Anybody who has given me a recipe knows that, the first thing I like to do, is think of a way to change it! My mother knows that all too well since I have changed MANY of her wonderful recipes. I don't enjoy cooking because chopping onions and slaving over a hot pot is fun. I like to cook because I like creating new recipes and reinventing old ones. Wouldn't it be fun to work in a Test Kitchen developing new recipes all day long? What a great job that would be!

When Millie gave me this recipe, the first thing I did was make it without any major changes. It was really good. Could her recipe be improved upon? Could it be made differently and be just as good? I wasn't sure but I was very excited to try. After a couple of attempts, I came up with a version I liked just as well as the original. When you have time, check out the original recipe for Millie's Breaded Chicken Breasts. Thank you Millie for taking the time to handwrite this wonderful recipe for me!

I made a few changes to Millie's recipe and am posting my version of Breaded Chicken Breasts with Mushroom Gravy. You can compare it to Millie's recipe to see what I have changed. The picture at the top of the page is from my version of her recipe. If you want, you can click on the picture and a larger image will open up. On the left side of the picture, do you see that little cheese waterfall running into the mushroom gravy? Oooooooh. I loved that! After I took pictures, that's the first place I dug in. These are SO good! It's a must-try recipe.

The next time you want to give one of your special recipes to somebody, take the time to handwrite it. It will be a cherished reminder of your great cooking skills for generations to come. Enjoy – and happy handwriting!

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Breaded Chicken Breasts with Mushroom Gravy
(Printable Version)

3 boneless, skinless chicken breasts
Seasoning salt and pepper to taste
2 eggs, beaten
1 sleeve butter-flavored crackers (such as Townhouse or Ritz), crushed very finely
3 1/2 TBSP butter, divided use
1 onion, chopped
1/2 lb fresh mushrooms, chopped into 1/4" pieces
3 cloves garlic, minced
1 TBSP soy sauce
1 TBSP water
pepper to taste
3/4 cup chicken broth (low-sodium)
1 can Cream of Mushroom soup (low-sodium)
6 pieces Provolone Cheese

Preheat oven to 350F. Pat the chicken breasts dry with paper towels. Season the chicken on both sides with some seasoning salt and pepper. Set aside while you prepare the other ingredients.

Chop the onion. I put the mushrooms into a food processor and pulse them maybe 5 or 6 times to get them quickly cut up into small pieces. In a skillet over medium-high heat, add 1 1/2 tablespoons of butter. Quickly add the onions and mushrooms. Stir to coat (do not salt). Cook the mushroom mixture for about 15 minutes or until they are starting to brown nicely – stirring every 5 minutes or so. After the mixture is browning nicely, add the garlic and cook one minute longer. Add the soy sauce, water, and a little pepper to the mixture and stir – making sure to get any brown bits off of the bottom of the skillet. Cook about 1 minute longer or until most of the liquid has evaporated. Transfer HALF of the mushroom mixture, which will be used in making the gravy, to a medium-size bowl. Reserve the other half of the mushroom mixture for topping the chicken breasts. To the make the mushroom gravy, add the chicken broth, mushroom soup, and a little pepper to the sauted mushrooms in the bowl. Stir to combine. Set aside.

Wipe out the skillet you used to saute the mushroom mixture. Turn the heat to medium and add two tablespoons of butter to the skillet. While the skillet is reheating and the butter is melting, dip each chicken breast in the beaten eggs and coat in the crushed crackers. Saute the chicken on both sides until the coating has nicely browned – about 3 minutes or so per side. Do not attempt to cook all of the way through since the chicken will finish cooking in the oven.

When browned on both sides, place the chicken breasts in an ungreased 9 x 13" glass baking dish. Top each breast with some of the reserved mushroom mixture that you had not used in making the gravy. Place two pieces of cheese on top of each chicken breast (folding each piece in half before placing them on top). Spoon the mushroom gravy around the sides of the chicken breasts. Don’t worry about trying to put the gravy on top of the cheese. It'll just slide off when the cheese melts. Bake for about 30 to 35 minutes or until the cheese has browned nicely, the mixture is hot and bubbly, and the chicken is cooked through. To serve, spoon some of the gravy on a plate and place a chicken breast on top of the gravy. Serve with some mashed potatoes.

Peach Tartlets

My Venture into Stone Fruit
I love any kind of stone fruit (or fruits with pits). Peaches, nectarines, plums, cherries – you name it, I love 'em. During the summer when they are in season, I'm in heaven.

I made these tartlets for a dinner party a few years ago. They are so quick and easy to make but they look like they could be sold in a fancy, schmancy pastry shop. During dessert, I passed around a bowl of granola so the guests could decide for themselves if they wanted a crunchy topping or not. I like these tartlets either way, with or without a granola topping, so I decided to post a photograph with one of each so you could see the difference and decide for yourself.

During that dinner party, one of the guests, Bob, commented that he liked to grill stone fruits. Judy, one of the other guests, corrected him and said that the term is actually "stoned" fruits and not "stone" fruits. She reasoned that he would say, after all, scrambled eggs and not scramble eggs or grilled chicken and not grill chicken. Bob countered and said that she would say log cabin and not logged cabin or brick wall and not bricked wall. I, personally, thought that "stoned fruit" sounded reeeeally odd and should only be used to refer to fruit that had been partying too much at an all-night bong party at a college frat house. Unfortunately, the debate got rather heated and ended up with one of them storming out of my house. I learned my lesson. Never serve fruits with pits at dinner parties because of the potential violence that might ensue.

Whatever terminology you use, you have to try this simple but elegant dessert. Enjoy – and happy stoning!

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Peach Tartlets
(Printable Version)

1 refrigerated pie dough
1 large peach or nectarine, unpeeled
2 TBSP butter
2 TBSP brown sugar
1/4 tsp cinnamon
Small pinch salt
1 tsp lemon juice
1 1/2 TBSP peach preserves
Granola for topping (optional)

Preheat the oven to 375F. Heat a skillet on medium heat with 2 tablespoons of butter. While the skillet is heating, cut the peach or nectarine into 12 slices of equal size.

In a bowl, combine the brown sugar, cinnamon, and salt. When the butter has just melted, sprinkle the brown sugar mixture evenly in the skillet. Do not let the skillet get too hot. Add the peaches and lemon juice. Swirl the pan around to evenly coat the bottoms of the peaches and bring the brown sugar mixture to a light simmer. Once simmering, cook the peaches for about 2 minutes then flip and cook 2 minutes longer. Do not allow the syrup to aggressively simmer when cooking or you will boil away too much of the liquid. Periodically swirl the pan to keep the mixture evenly heated. Pour the peaches and accumulated brown sugar syrup into a bowl and allow the fruit to cool slightly.

Unroll the pie dough and cut three 5 1/4" circles out the dough. I, personally, use the lid of a large container of oatmeal as a guide to cut out the circles. Remove the excess dough from around the cut circles and use it for another purpose. Fold over about 1/3" of dough around each circle and flute the edges – making sure to build up the sides enough to keep the syrup from spilling over when baking. Add the tartlet shells to a parchment-lined sheet pan.

Heat the peach preserves for just a few seconds in the microwave to make them easier to spread. Spread 1/2 tablespoon of the warmed preserves on the bottom of each tartlet shell. Shingle 4 slices of peach in each tartlet. Pour a tiny amount of the brown sugar syrup in each tartlet – but not too much or it will spill over when baking. It's OK if you have some of the syrup left because you may need some after the tartlets are baked.

Bake the tartlets for about 15 minutes or until the crust is lightly browned and the syrup is bubbly. If any of the peaches look a little dry, add a little of the brown sugar syrup you reserved earlier. After baking, top with some homemade granola or granola cereal (if desired).

Easy Chow Mein

My Venture into Crispy Noodles
Chow Mein. Americans normally pronounce it like "Chow Main" but it more correctly pronounced "Chow Mee-on" in Mandarin Chinese and is translated as fried noodles. In Hong Kong, it is typically made with noodles that are thin and crispy. In other areas of China, it is made with larger, spaghetti-size noodles, which are served soft. I love either preparation!

This recipe is certainly not authentic but it is still good nevertheless. I use good, 'ol Ramen Noodles as a bed for some crunchy veggies. The noodles are boiled like normal then fried like hash browns in a skillet with a little oil to make them crispy on the outside. I get chicken and veggies from a salad bar and quickly cook them in a soy-sauce based concoction and serve the veggies on top of the sauted Ramen Noodles. This is one of those dishes I made in college when I wanted something cheap, quick, and easy-to-make. Today just happened to be one of those days! I needed something quick to make for dinner and the veggies on the salad bar looked particularly fresh so I decided to make my Easy Chow Mein and share the recipe with you all. Enjoy – and Happy Chowing!

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Easy Chow Mein
(Printable Version)

1 package of Chicken-flavored Ramen Noodles
3 cups water
1/2 TBSP butter
1 1/2 TBSP vegetable or peanut oil, divided use

2 cups of chicken and vegetables from the salad bar (such as scallions, bell peppers, mushrooms, snow pea pods, bean sprouts, carrots, water chestnuts, baby spinach – whatever you like!)

Sauce
1/2 TBSP cornstarch
1/4 cup water
1 1/2 TBSP soy sauce
1/2 TBSP rice vinegar
1/2 tsp sesame oil
1 tsp sugar
2 cloves garlic, minced
3/4 tsp grated fresh ginger
Pinch red pepper flakes

Whisk the cornstarch and water together until the cornstarch has dissolved. Add the remaining ingredients and whisk to combine.

Add three cups of water to a small sauce pan and bring it to a boil over medium-high heat. When the water comes to a boil, start heating a small skillet on a separate burner over medium heat. Add the ramen noodles (but not the seasoning packet) to the boiling water. Cook the noodles for 3 minutes. Turn off that burner momentarily, drain the noodles, and return them to the hot sauce pan. Add 1/2 tablespoon of butter and the ramen seasoning packet to the noodles and stir to combine.

Add 1/2 tablespoon of oil to the small skillet that has been heating. As soon as the oil is hot, dump the noodles into the skillet and flatten them into a layer about 1/3" to 1/2" thick. Cook the noodles for about 4 minutes or until they are brown and crispy on one side. Flip the pancake of noodles and add 1/2 tablespoon of oil around the edges of the pan and swirl the pan a little bit to allow the bottom of the noodles to get coated in the oil.

Meanwhile, wipe out the sauce pan with a paper towel and return it to its original burner and turn the heat up to medium-high. Add 1/2 tablespoon to the saucepan and allow it to get hot.

When the noodles are nearly done, add the chicken and thicker veggies (such as chunks of carrots, bell peppers, etc) to the hot sauce pan. The veggies may sizzle and pop so be careful. Stir-fry the chicken and veggies for about 30 seconds. Re-stir the sauce because the cornstarch may have settled to the bottom. Add the remaining veggies and sauce to the sauce pan and allow the sauce to come to a boil and thicken – which should happen in only seconds. Stir the chicken and veggies to coat them well. As you will see, there will be no excess sauce to make your noodles soggy. Slide the noodles onto a plate and pour the chicken and veggies on top of the noodles. If cooked properly, the vegetable should still be very crispy. Serves two (or one if you're really hungry).

Hobo Bags

My Venture into Stylish Leftovers
September 10, 2009:
Thank you to everybody who voted for a permanent name for this recipe. If you read my blog earlier this week, you probably saw that I temporarily named this recipe "Bindbeggobo Bags". I then asked my blog buddies to vote on one of three choices for a permanent name. The results of the poll were:

Hobo Bags -- 42% of the votes
Bindles -- 30% of the votes
Beggars' Purses -- 26% of the votes

As such, this recipe will henceforth be called Hobo Bags! Thanks again everyone! You can read the original post below.

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September 8, 2009:
This is a great way to use up leftovers. You could serve these at an elegant dinner party and your guests would never know that you were using up leftovers from last night's dinner.

I have the worst time naming recipes. I put a lot of time and effort into developing recipes and absolutely no time in naming them. I was reading an article recently about poverty during the Great Depression and saw a few people carrying, what I call, "hobo bags." You know, the kind where someone puts his belongings in a handkerchief, ties it to a stick, and carries if over his shoulder? During these tough economic times, that got me to thinking about doing a culinary equivalent. I wanted to use leftovers, which many people look upon disparagingly, but use them in an elegant and inviting way.

After creating this "recipe," I started thinking about what to call it. I came up with three possibilities: Beggars' Purses, Bindles, and Hobo Bags. Beggars' Purses already have a culinary equivalent. They are small, dainty, and are often made with phyllo dough to enclose a filling – which can be sweet or savory. Instead of kitchen twine, they are decoratively tied with edible components such as chives or the green parts of scallions. In this respect, my creation is merely an extension of that concept.

In popular culture, a "Bindle" is the correct name for a cloth or a blanket tied around one end of a stick for carrying items – with the entire array being carried over one's shoulder. Particularly in cartoons, a bindle usually has a polka-dotted or bandanna design. This is truly the mental image I was going for. The problem is that many people do not know the word "Bindle" and, therefore, this name might be lost on many who later see this recipe.

Hobo Bags also conjure up the image of what I am going for. It might be a good choice for a name but it is also the name of a style of purse that is still popular today. Gucci, Coach, and others have competing looks for these designer bags. In today's world, therefore, more people may associate "Hobo Bags" with designer purses rather than their more traditional (and certainly, more humble) definition.

So what should I name this creation? That's where you come in. Today, I am experimenting with a "poll widget" that will allow you to vote for one of the above choices. You all, therefore, will decide the name! In the right column of my blog, you will see a poll section that will only be visible today and Thursday. Vote and let me know which name your prefer. I'll share the results on Friday when I post my next recipe. Thanks for your help – and happy voting!

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Hobo Bags
(Printable Version)

1 Refrigerated Pie Dough
1 wooden skewer
Cooking Twine

Filling
1/3 cup or so of cold, leftover pot roast or brisket, cubed
1/3 cup or so of cooked cubed potatoes or thawed cubed hash browns
1/2 TBSP butter
1/3 cup or so cups frozen mixed peas and carrots, heated but not fully cooked in the microwave
2 scallions (white and light green parts only), minced
1 clove garlic, minced
Salt and pepper to taste
About 1/4 cup leftover gravy from a pot roast (or use store bought), cold or room temperature

Preheat oven to 400F. Soak the skewer for 30 minutes. Line a sheet pan with parchment paper.

While the skewer is soaking, add the peas/carrots, scallions, garlic, a little salt and pepper, and butter to a microwave-safe bowl, cover, and heat for 1 to 1 1/2 minutes. If using frozen cubed hash browns, you can throw those in the dish as well but add another 30 seconds or so to the cooking time. After cooking, stir well and set aside until the skewer has fully soaked.

After the skewer has soaked for 30 minutes, place the sheet of pie dough in a small bowl (maybe 5" wide) so that the sides of the dough overhang the edges by a couple of inches. Start by adding about 1/4 cup of the meat to the bottom then add about 1/2 cup of the veggies (peas, carrots, and potatoes) on top of the meat. You should not overfill the bag because you will not be able to close it properly and tie it. Do you still have enough room to fit a little more meat and veggies in the bag? If so, add some more. Add a couple of tablespoons of the gravy to the top and tap the bowl on the countertop to get the gravy to settle. Can you add a little more gravy and still be able to close the bag and tie it? If so, add another tablespoon or two of the gravy. You can even more but an excessive amount of gravy weakens the pie dough and allows it to easily split during baking.

Gather up the sides of the dough and gently squeeze it about 1" from the top. Take about 8" of cooking twine and wrap it around the seal and tie it like a shoe. Trim the twine as needed.

Carefully remove the tied bag from the bowl and place it on the parchment paper. Remove the skewer from the water. I, personally, like to break off several inches from the skewer since I think it is too long for the size of the bag. I'll leave that up to you. Slide the pointed end of the skewer through the dough where you gathered the seam until it just peaks out the other side. Bake the bag for about 30 minutes but start checking after 25. The bag is done when it is golden brown and delicious. This recipe serves 2 but can be easily doubled, tripled, or more depending on the number of people you are feeding.

Migas / Chilaquiles

My Venture into Leftovers
As promised several days ago, this will be my last post with Mexican food for a while. Yes, I'm sure you're all applauding right now.

Have you ever tried migas or chilaquiles? Some say migas and chilaquiles are the same food. Some argue they're not. Migas are typically made with eggs. Chilaquiles can be made with eggs but not always and may include other proteins such as chicken. Not wanting to jump into this debate, I use the word migas when I make the dish with eggs and use chilaquiles when I use other proteins. If you are a migas or chilaquiles culinary expert, feel free to chime in. Migas and chilaquiles are normally eaten for breakfast – but I have no problem fixing them for lunch or dinner.

Migas literally means "crumbs" in Spanish. It is the perfect way to use up leftovers – hence the reason I am topping the migas with the chili verde that I made a few days ago. I can honestly say that I have never made this dish the same way twice which is why it was difficult to post a recipe for it. I added some red onion this time but I often use scallions or yellow onions. Sometimes I use bell pepper and sometimes I use tomatoes. I have used both zucchini and squash. I've thrown in fresh spinach. I've used leftover black beans. Use whatever leftovers you have sitting in the fridge. Heck, throw in some leftover meatloaf! Well, maybe not meatloaf but you get my point.

Whether you call them migas or chilaquiles, make this dish. It's quick and easy. The "recipe" above serves 2 but you can easily double or triple it to feed a hungry family. Enjoy using up your leftovers!

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Migas / Chilaquiles
(Printable Version)

2 TBSP oil
2 corn tortillas, cut into strips or 1" pieces
1/3 cup chopped onions
1/3 cup chopped bell pepper
1 clove garlic, minced
1/3 cup salsa verde
1 TBSP butter
3 eggs, beaten
Salt and Pepper to taste
2 TBSP chopped cilantro (optional)
1/3 cup grated Monterrey jack, pepperjack, or cheddar cheese
Leftover Chili Verde (optional)
2 to 3 flour tortillas

Heat the oil over medium heat in a large skillet. When hot, add the corn tortillas in a single layer. Shallow fry the tortillas until brown then flip. Continue frying until the tortillas are brown and crispy. Drain on paper-towels. Set aside.

In the same pan, add the onions and cook a couple of minutes. Add the bell pepper and cook another couple of minutes. Add the garlic and cook 1 minute longer. Add the salsa verde and stir it until it hisses and spits at you. When hot, move the ingredients to one side of the pan. Add the butter to the other side of the pan and allow it to melt. To the melted butter, add the eggs, salt, and pepper and scramble until the eggs are almost done. Combine the onion mixture with the eggs. Quickly add the chopped cilantro, cheese, and the tortillas you fried earlier. Stir to combine. Pour into a bowl or plate and top with chili verde (if you have any) and serve with some warm tortillas.

Teriyaki Beef

My Venture into Teriyaki
I had eaten American-style teriyaki for years before traveling to Japan for the first time. I was unaware that the food you order in many Japanese restaurants in the U.S. had been Americanized to the point where it was no longer recognizable to someone from Japan. One time in Tokyo, I was having dinner with an alum of the university where I work. The menu was in Japanese but had beautiful pictures of various foods you could order. The alum recommended that I try the eel teriyaki – a dish for which this particular restaurant was famous. I had had a bad experience in Korea with a baby octopus and was, therefore, in no hurry to take the advice of someone recommending eel. My friend explained that, in Japan, seafood is the protein of choice for teriyaki. I love seafood but opted for the chicken teriyaki because the picture in the menu was out-of-this-world. In the U.S., teriyaki is often made with chicken breasts that have been cut into pieces and covered in a thin, sweet sauce. At this restaurant in Japan, the chicken teriyaki was prepared with thigh meat, grilled, and basted with teriyaki sauce that caramelized on the top of the meat – in much the same way Americans do barbecue. The sauce was prepared with a perfect balance of soy sauce and sugar – the ultimate salty-sweet combination. The flavor was definitely assertive. With one hand, it slapped you across the face with the salty kick of soy sauce and gently caressed you with the pleasant sweetness of sugar with the other. No boneless, skinless chicken breasts. No cloyingly sweet sauce. No extra sauce for your steamed rice. This was NOTHING like the way we do it in the U.S. How could the Japanese have gotten it so wrong?

The small amount of bold sauce on the chicken was tamed by the bland, white rice on which it was served. Any more sauce and the sodium level would have shriveled you up. Any more sugar and it would have been syrupy. The meat was succulent – almost falling off of the bone. Each bite had me craving for more. This was teriyaki the way teriyaki was supposed to be eaten. I only had one complaint. My dinner consisted of one chicken thigh on a little pile of rice, 2 pieces of sushi, a lettuce leaf with a slice of tomato on it, and some green tea -- for the bargain price of US$76. No wonder Japanese people are so skinny. They can't afford to eat! That was like a dollar for every grain of rice!

This recipe is my attempt to recreate the bold flavors of that wonderful teriyaki I had in Japan -- with a little twist of my own. Today, I'm using beef instead of chicken for a really, really good reason. Chicken was not on sale but flat iron steak was. Yep, that's the reason. I'm cheap. When making this, don't expect a thin, sweet sauce. The sauce should easily coat the meat when finished. When you add the meat to the top of the rice, don't add extra sauce or the dish may get too salty. Use a slotted spoon to scoop the meat and veggies out of the pan and leave the extra sauce behind. The sauce that clings to the meat should be more than enough to season the steamed rice. This recipe cooks up FAST so have everything ready when you turn on the skillet. Enjoy – and happy teriyaking!

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Teriyaki Beef
(Printable Version)

Marinade
1 lb flat iron steak or flank steak, cut 1/4" thick across the grain and on the bias
1/4 cup regular soy sauce
2 TBSP rice vinegar

Coating
1 TBSP sesame oil
2 TBSP vegetable oil
2 TBSP flour
2 TBSP cornstarch

Sauce
2 TBSP dark soy sauce (or 2 TBSP regular soy sauce if dark is unavailable)
2 TBSP regular soy sauce
1/2 cup water
2 TBSP rice vinegar
1/2 cup plus 3 TBSP sugar
3/4 tsp grated fresh ginger
3 cloves garlic, minced
2 pinches red pepper flakes

Veggies
1 red bell pepper, cut into 1/4" strips
1 bunch scallions (white and light green parts), cut into 3/4" pieces

Cut the steak across the grain and on the bias into 1/4" thick pieces. To cut the meat on the bias, position your knife on top of the meat (perpendicular to the grain), then tilt your knife at a 45 degree angle, then slice through the meat. Place the cut meat in a resealable bag, add the soy sauce and rice vinegar, then seal and refrigerate for about 2 hours.

After 2 hours, make the sauce by whisking together the soy sauces, water, rice vinegar, sugar, ginger, garlic, and red pepper flakes. Set aside.

Add the meat to a colander and allow it to drain. While it is draining, combine the coating ingredients in a medium bowl and whisk. Add the meat and toss to coat evenly.

Heat a large skillet over medium-high heat with 2 TBSP oil. Add half of the coated meat in an even layer and sauté for 2 to 3 minutes, flip, and cook 1 to 2 minutes longer. Add the meat to a clean plate and add some additional oil to the pan if needed. Cook the other half of the meat and remove it from the pan when done.

Add the sauce, red bell pepper slices, and scallions to the skillet and allow the mixture to briskly simmer for 2 minutes. Add all of the meat to the skillet and toss to coat. Cook 2 to 3 minutes or until the sauce has thickened enough to coat the beef. Add the beef and veggies on top of a bed of steamed rice using a slotted spoon – leaving most of sauce in the skillet. This recipe serves 4 but can be easily halved to serve 2.

Pizza Burgers

My Venture into my Past
When I was in high school, my first job was at a burger joint called Big D – the home of the best onion rings in the world. The owners kept their onion ring recipe a well guarded secret and I'm still trying to perfect a copycat version of it. As soon as I do, I'll be sure to post it. Even though it was nothing but a fast-food burger joint, I learned so much working there. I did well in school but it's amazing how much this job taught me about the real world and all of those important things in life that you can't learn in a classroom. I learned about money, working hard, working with others, working with others you do not like, making do when times are tough, the importance of working as a team…and a lot about cooking. I strongly believe those experiences helped to shape the person I would later become. That's why I think that kids today, who never worked in high school or college, have a very different work ethic than those who did.

Working in the exciting world of fast food was not always full of glamour and intrigue. After four hours of working in a hot kitchen, I smelled like a greasy hamburger after I got off work. There was a small, stray dog that always hung out near the restaurant. He was very friendly and always tried to sniff and lick my pants after I got off work. I think he thought of me as nothing but a big, walking pork chop in denim. I couldn't drive down the street with the windows up because the smell of my clothes was overwhelming. If I stopped at a convenience store after work, other customers would sniff the air and say "Do you smell cheeseburgers?" I'd walk into my bedroom and smell hamburgers from the dirty clothes I threw in the hamper from the previous day's work and instinctively wanted to say "Would you like fries with that?". To this day, the smell of a fast-food restaurant is a real put-off.

My burger-perfumed clothing was not the most embarrassing part of that job. The most mortifying thing was having to drive my family's big, 'ol station wagon – the Sherman-tank of family vehicles. And it wasn't one of those cool-looking, green ones with the luggage rack and the fake, wood paneling on the sides. It was yellow -- and not some ordinary yellow. It was painted from scraps at the bottom of a barrel where ugly paint was thrown to die. My father equipped the car with a glasspack muffler that, instead of quieting the car, only made it louder. When sitting at a stoplight, the car would idle and go "blub, blub, blub, blub, blub…" When I accelerated, the car would cough and gasp and then go "BLUB, BLUB, BLUB, BLUB, BLUB…" It was so embarrassing. You'd think he put that muffler on to warn people "HEY - LOOK OUT! A 17-year-old boy is at the wheel!". Wait. I'm beginning to wonder if he bought that muffler on purpose. Hmm.

Anyway, today's post plays homage to my fast-food days at Big D. They used to make the best Pizza Burgers. This recipe is pretty close to the way we used to make them. So all of you moms and dads out there – make your kid get a part-time job when they're in high school. Don't think of it as a job. Think of it as a valuable learning experience for when they get a real job later on. Enjoy – and happy reminiscing about YOUR first job!

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Pizza Burgers
(Printable Version)

1 lb bulk Italian sausage
4 to 6 TBSP of chopped onion, diced
Pizza sauce
Red Pepper Flakes (optional)
Parmesan Cheese
Mozzarella Cheese
4 hamburger buns, toasted

This is more of a method than a recipe. Don't get hung up on measurements. It is easy to halve or double depending on the number of people you are feeding.

In a large skillet over medium heat, toast the buns.

While the buns are toasting, cut the Italian sausage into four pieces. Flatten each piece into a patty about 1/4" thick.

When the buns are toasted, remove them from the skillet and add the sausage patties. Sauté until browned then flip. Sprinkle some onions on the top of each patty then add a couple of spoonfuls of pizza sauce to the center of each patty. Top with a good amount of both parmesan and mozzarella – trying to keep everything mounded in the center of the patties and away from the sides. As it heats, everything will spread to the edges. Add 1 to 2 tablespoons of water to the skillet and immediately cover. Cook an additional 2 to 3 minutes or until the sausage is fully cooked and the cheeses have melted. Serve on the toasted buns with your favorite chips.

Easy Tostadas

My Venture into Leftovers
I'll bet you guys are really sick of my posting Mexican recipes, aren't you? You might recall that earlier this week, I posted a recipe for Chili Verde. And then yesterday, I posted a recipe for Quick Refried Beans. Now I've got Mexican leftovers coming out the whazoo! In the spirit of getting everything used up, I made some tostadas using some leftover refried beans and topped them with some leftover chili verde – killing two birds with one stone. Yummalicous! Technically, a tostada that is topped with chili verde is called a "special" (at least in my part of the country) but let's not get caught up on semantics.

This recipe is such a quick and easy way to use up leftovers. I have a small amount of chili verde leftover from earlier in the week so I'm going to subject you with one more Mexican recipe. I'll post that recipe in a few days but you'll have to wait in suspense to see what I make. After that, I promise not to make any Mexican food for a while. Oh my gosh, what am I saying?! I never thought I'd hear myself utter those words. Well, technically, I've still never uttered those words since I'm typing and not talking.

Anyway, did you know that "tostada" means "toasted" in Spanish? With that in mind, I think they should change the cocktail's name from "margarita" to "tostada" because I usually feel toasted after I drink one. I know, I know! It's a bad joke but it's been a long day and I really need a Diet Coke. On that note, I wish you well as you venture into the crazy world of leftovers. Enjoying – and happy toasting!

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Easy Tostadas
(Printable Version)

2 or 3 flour tortillas
1 recipe for Quick Refried Beans

Topping Options:
Lettuce
Tomatoes
Shredded
Cheddar Cheese
Salsa
Sour Cream
Leftover Chili Verde

Prick the desired number of tortillas with a fork several times in order to keep them from inflating when heated. Deep fry the tortillas in oil or shallow fry in a skillet until golden brown and crispy. For a healthier alternative, brush each tortilla (front and back) with oil and bake on a sheet pan at 350F for 7 minutes, flip, and bake another 3 to 4 minutes or until the tortillas are crisp. Spoon some hot refried beans on the tortilla shells. Top with your desired toppings.

Quick Refried Beans

My Venture into Quick and Easy Mexican Food
I am almost mortified to post a recipe on my blog where the primary ingredient comes from a can and can be on the table in less than 5 minutes. With this post, my reputation as a genuine foodie may be in serious jeopardy. Let me first start by saying I normally make refried beans from scratch. That is, I pick through and wash dry pinto beans, let them soak overnight, and then let them simmer for 2 hours in onions, garlic, and spices. They taste great – but they are a serious time commitment. Sometimes when I come home from work, I'm too pooped to take 3 hours to make a gourmet-licious meal fit for a king.

Enter a can of refried beans. A working man's best friend. When I was growing up, my mother always made refried beans from scratch. I was an adult before I even tried canned refried beans for the first time and my first impression was not good. They are incredibly bland. They lack the depth of flavor that comes with cooking your own beans from scratch over a period of hours. The texture is odd and the smell can sometimes be unappetizing. They are, however, inexpensive and quick to heat up. The above recipe is my attempt to make canned refried beans more palatable. Are they as good as homemade? Of course not. However, they are just fine for a quick, Tuesday-night dinner. Sometime, I'll post my recipe for homemade refried beans from scratch – but not today. Today, we are recognizing the fact that we don't always have the time to make a lavish dinner when we come home from work at the end of the day. Give this quick and easy recipe a try. Enjoy – and happy eating!

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Quick Refried Beans
(Printable Version)

1-16 oz can of refried beans
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp kosher salt (1/4 tsp table salt) or to taste
2 TBSP water

Mix all of the ingredients in a microwave-safe bowl. Cover with plastic wrap and microwave for 2 to 3 minutes or until the beans are hot – stirring once during heating.

Serving ideas:
Use as a side dish or in burritos, chimichangas, tostadas, dips, and more.

Ranch Chicken and Potatoes

My Venture into the Outback
I love Outback Steakhouse. They have great food but you walk in a size 6 and waddle out a size 16. The cheese fries with bacon and ranch dipping sauce are out of this world but they are a coronary just waiting to happen. I'm not much of a steak eater so I normally order a chicken or fish dish. They used to serve (and probably still do) a dish called Alice Springs Chicken. It is a chicken breast that has been marinated in honey mustard sauce, topped with mushrooms, bacon, and cheese then baked to perfection. Very tasty but a bit fattening. Add to that the cheese fries, a salad with fat-laden croutons, some of the Bushman Bread bathed in butter, and a delectable dessert and you will have consumed the same amount of calories as the average Ethiopian does in a year.

I came up with this recipe as a way to get some of the same flavor profiles without all of the guilt afterwards. In one dish, you get some chicken, potatoes, ranch dip, mushrooms, cheese, and bacon – with a lot less calories and fat but all of the same great taste. This dish is perfect for small dinner parties. I like to serve it in individual au gratin dishes but it also works great "family-style" in a larger glass dish. The recipe can be easily doubled or tripled if you need to serve more people. You HAVE to try it! G'day mate – and happy eatin'!

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Ranch Chicken and Potatoes
(Printable Version)

Ranch Dip
8 oz light sour cream (or regular sour cream)
1-1/2 TBSP Ranch Dip Mix (from a 1-oz packet)

Marinade
2 chicken breasts
1 tsp of Ranch Dip Mix
3 TBSP of the prepared Ranch Dip as prepare above

Mushroom Topping
1-1/2 TBSP butter
8 oz white mushrooms, sliced
1 large shallot, minced
2 cloves garlic, minced
1/4 tsp dried thyme
1 TBSP water
2 tsp soy sauce
Pepper to taste

Ranch Potatoes
2 cups cubed frozen hash browns (such as Ore-Ida Southern-Style Hash Brown Potatoes), thawed
1/2 TBSP oil
The remaining Ranch Dip Mix

Additional Toppings
4 oz 2% sharp cheddar (or regular sharp cheddar), shredded
2 to 3 TBSP of real bacon bits (sold in the salad dressing aisle)
1 scallion (the light and dark green parts), chopped

Prepare the ranch dip by mixing the sour cream with 1 1/2 tablespoons of the ranch dip mix.

Add one teaspoon of the powdered ranch dip mix to the chicken breasts and massage into the meat. Place the chicken in a sealable bag and add 3 tablespoons of the prepared ranch dip to the breasts. Seal and use your hands to massage the dip all over the chicken then refrigerate for 3 hours. Cover the remaining prepared dip and refrigerate it until it is needed later. Reserve the remaining powdered mix for use on the potatoes.

After the chicken has marinated for three hours, preheat the oven to 400F. Start the mushroom topping by heating a large skillet over medium-high heat. When hot, add the butter. As soon as it melts, add the mushrooms and flatten them into an even layer. Sprinkle the shallot over the mushrooms and sauté for three minutes without stirring. After three minutes, reduce the heat to medium, stir, and heat an additional three minutes. After three minutes, stir again, and heat an additional three minutes. Add the garlic, thyme, and some pepper then cook for one minute longer. Add the water and soy sauce, stir, and allow the liquids to evaporate (about 30 to 45 seconds longer). Spoon the mushrooms onto a clean plate.
While the mushrooms are cooking, add the frozen cubed potatoes to a microwave-safe bowl, cover with plastic wrap, and heat for two to three minutes, stirring them once during heating. Add 1/2 tablespoon of oil to the heated potatoes and toss. Sprinkle the leftover powdered dip mix over the potatoes and some black pepper to taste. Stir to combine. Taste for salt and adjust as needed.

After the mushrooms have finished cooking, wipe out the skillet, add one tablespoon of oil, and increase the heat to medium-high. When the oil is hot, add the marinated chicken. Add some pepper to the top of the each breast. Sauté on the first side for two minutes, flip, then sauté the other side for one minute longer. Place the chicken into two individual au gratin dishes or two small pyrex dishes (or add both pieces to one 8x8" glass dish). The chicken will not be fully cooked after three minutes but will finish cooking in the oven.

Add one cup of the potatoes around the sides of each chicken breast. Spread 2 tablespoons of the prepared ranch dip on top of each breast. Pile some of the mushrooms on each of the dip-covered breasts. You may have some of the mushrooms leftover. If so, use them for another purpose.

Add two ounces of cheese in a heaping pile to each of the chicken breasts. If any of the cheese gets on the potatoes, don’t worry. Bake for 17 minutes. Add 1 to 2 tablespoons of the bacon bits to top of the chicken and potatoes in each dish. Bake another 3 minutes. Remove from the oven and garnish each chicken breast with a dollop of the prepared ranch dip and some of the chopped scallion.

Curried Ramen Noodles

My Venture into the Exciting World of Ramen
Many years ago as a starving college student, I fixed Ramen Noodles all of the time. Well, I wasn't so much a starving college student as I was a walking zit factory with a batootie big enough to do all of his clothes shopping at Kansas Tent and Awning.

Ramen Noodles are cheap, easy, and really fast to make. This recipe cooks up in less than 10 minutes – and it tastes great, too! Oooooh, this takes me back to my good, 'ol college days with my crazy frat brothers John Belushi, Tim Matheson, and Peter Riegert at Delta Tau Chi. Wait. Were those my friends or the cast of "Animal House?" Well, in any case, use your noodle and cook this recipe today! Enjoy!

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Curried Ramen Noodles
(Printable Version)

From a salad bar, pick up the following three items:
½ c chicken breast
½ c green onions or scallions (or ¼ c red onions)
½ c bell peppers (or substitute your favorite vegetable)

3 cups water
1 package of Chicken-Flavor Ramen Noodles
1½ TBPS butter
1½ tsp curry powder

Heat 3 cups of water in a saucepan over high heat. Wait a couple of minutes then start heating a skillet on a separate burner over medium heat. This recipe comes together fast, so timing is critical. Sorry – you'll have to wash 2 pans tonight.

When the skillet is hot, add the butter and allow it to melt. You should not, however, add the butter to the skillet until your saucepan of water is already boiling and waiting for you. To the skillet, add the bell peppers and green onions and cook for 2 minutes.

Immediately after you have started the veggies cooking in the skillet, open the package of ramen noodles and remove the seasoning packet but do not add the packet to the boiling water. To make it easier to eat, break the clump of ramen noodles into 4 smaller chunks then add them to the water. Boil the noodles for 3 minutes, stirring occasionally.

After the veggies have cooked for 2 minutes, add the curry powder, seasoning packet, and the chicken to the skillet and stir to combine. Cook for about 1 minute stirring often to keep the curry powder from burning. By now, your noodles should have cooked 3 minutes and must now be removed from the water. Using a slotted spoon, remove the ramen noodles from the water and immediately add them to the skillet. You don't have to be meticulous about draining off every drop of water from the noodles. In fact, you want a little bit of the pasta water to get transferred to the skillet (maybe a total of 2 TBSP or so). Without this small amount of pasta water, the noodles would be too tight and gummy. Discard the remaining pasta water. Using a pair of tongs, mix the noodles into the curry power, veggies, and chicken. Serve immediately.