Bleu Cheese Chicken

This idea originated honestly because I was tired and out of ideas.....and I had a package of chicken thighs that were getting dangerously close to their expiration dates. It actually turned out pretty good. I wouldn't say it was a favorite but it was easy and I'll definitely be making it again.

You could actually use other salad dressings, most people make chicken with Italian dressing, but I wanted something new.

What you'll need:

Chicken (thigh, legs, breast...your choice)

Bleu cheese dressing

Horseradish, creamy - optional

Salt + pepper

Packaged rice - or plain white

Vegetable - I used broccoli

Shredded cheese

Bread would go well with this also

Preheat the oven to 375.

Start by washing the chicken and putting it in a baking pan. Make sure the pieces aren't too close together or it will take the chicken longer to cook. Top the chicken with salt, pepper, bleu cheese dressing, and creamy horseradish. I use the back of a spoon to smooth this out over the chicken. Once the oven is preheated get it in there for about 40 minutes. Halfway through you'll want to flip over each piece. If you don't have a meat thermometer they're pretty in expensive and very handy. Just don't poke your meat too often because it will drain the juice out of it. Chicken should cook to 170, and after sitting for 5 minutes out of the oven it will continue to cook to 175. If you let it get warmer to 170-175 it will start to dry out.

Once the chicken is in the oven you'll want to start cooking the rice as directed on the box. Rice usually takes 30 minutes or so to cook so it's better for a meal like this than something you need ready right away.

I didn't start the broccoli until about 10 minutes before the chicken and rice were done. Bring about 1 inch of water to a boil and then add the broccoli to it. You can use fresh or frozen. I prefer fresh, but the frozen (florets) are really good too and I don't have to worry about it going bad before I use it. And who likes to clean spoiled veggies out of their fridge drawer? Not me! Once the broccoli is tender enough to easily stick a fork through it I strain it out with a slotted spoon and put it in a casserole dish. I sprinkle it with salt & pepper (and sometimes cumin, or Italian seasoning), stir, and then top with shredded cheese. Bake in the oven for about 5 minutes.

This meal gave me time to clean up while it cooked, made the house smell yummy, and everyone was full. Job complete!

What to do with all that Turkey

One of my favorite parts of Thanksgiving is having leftover turkey. There are so many things you can make with it that I always think to myself "I should make turkey more than once a year." I never seem to find the time to do so though. I guess it makes meals like the following just more to look forward to.

Easy Turkey Tetrazzini

What you'll need:

Leftover turkey - about 2-3 cups once it's chopped

Egg noodles - 8 ounce bag

Butter - 3 tablespoons

Can of mushrooms - 6 ounces

Salt - 1 1/4 teaspoons

Pepper - 1/8 teaspoon

Can of cream of celery condensed soup - 10.75 ounces

Sour cream - 1 1/3 cups

Parmesan cheese - 2/3 cup

Preheat the oven to 375.

Start by putting a large pot of water on to boil for the noodles. Add a little salt and vegetable oil to the water and then move on to the turkey. I typically remove as much turkey as I can from the bone the night of Thanksgiving. I'm usually so full that it's the last thing I want to do....but it is a huge help later. If you know what you are going to make with your leftover turkey you can chop, shred, and bag they turkey to be either frozen or put in the fridge. If you didn't do this you'll need to chop up the turkey now....don't worry, there's time. Go ahead and get the noodles in the boiling water. And, like I've said before I live by my oven timer when cooking noodles. It takes all the guess work out of it if you just set your timer for the suggested time on the package. You are not proving anything by plucking hot noodles off the fork you just dipped in boiling water and then burning your mouth to test them....trust me, the time on the package always works.

Once that's complete you'll need to heat a large skillet over medium heat. Add the butter and saute (fancy for cook in butter) the mushrooms, which you'll want to drain the juice from first, for about a minute. Season with the salt and pepper. Add the chopped turkey, celery soup, and sour cream to the skillet. This will one need to be stirred for another minute at the most.

When the noodles are done strain them and then put them back in your large pot. Pour the turkey mixture into the pot with the noodles and mix it until it's well blended. Spray a glass baking pan (about 9 x 13) with pam and then pour your tetrazzini into it. Top with parmesan cheese and put it in the oven. Bake for 20 - 25 minutes. The top will brown a little and the edges may bubble.

Almost any bread would make a great side for this dish, but I just didn't have any on hand this night. I usually keep those cans of Pillsbury rolls or croissants in the fridge for nights like this but no such luck. You'll also see in the picture that I had peas....but didn't mention them. This is because I HATE peas. However, I like my family (most days) and they like peas. While dinner baked in the oven I cooked the frozen peas as described on the package (you pretty much just boil them in water) and then served them on the side so my family could sprinkle them over the top of their dish and I could save myself some time by not having to pick them out of my own. Hey, no judging.....go eat!