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Monthly Archives: January 2012

Chipotle Hawaiian Chicken Sandwich

I have a confession to make… I am a Pinterest addict! I have never  found a website that I couldn’t easily click away from, until now. I am constantly inspired by many wonderful ideas that I find on there. This sandwich is a product of my Pinterest addiction. Within about an hour of pinning the “Spicy Hawaiian Burger” I had over 20 repins. So, I figured should get in the kitchen and make my version of it. I did alter the recipe somewhat, to the ingredients I had on hand, and it turned out fabulous!  Have a marvelous Monday my friends!

My quote for the day: “For every 60 seconds you spend angry, results in 1 minute of happiness you will never get back” unknown

Ingredients:

    • 4 boneless skinless chicken breasts
    • 1/4 cup lower sodium soy sauce
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • 1/2 teaspoon of Seasoned Salt (I used Tony Chachere’s)
    • 1/2 teaspoon ground cumin
    • 1 clove of minced garlic
    • 3 scallions sliced (green and white parts)
    • 1/2 teaspoon black pepper
    • 1 teaspoon chipotle powder
    • 4 slices of pepper jack cheese
    • 8 pineapple slices
    • 1 whole Cuban loaf
    • Romaine lettuce for garnish
    • 1/4 cup olive oil mayo (optional)
Directions:
  • In a large zip-tip bag combine soy sauce and the following 8 ingredients, thru the chipotle powder.
  • Place the chicken in between layers of plastic wrap and pound with a meat mallet until about 1/2″ thickness.Add the chicken to the marinade and place in the refrigerator for 30 minutes or so.
  • Heat a skillet to medium-high heat, remove chicken from marinade and coat with non-stick spray. Cook for 4-6 minutes on each side (or until done) add a slice of cheese to each piece of chicken.
  • After removing the chicken from the pan add the pineapple and cook for about 3 minutes per side.
  • Slice bread in half, smear bottom of bread with mayo, add lettuce, chicken & cheese, pineapple slices.
  • Wha La!Sit back and enjoy this most delicious sandwich!

This recipe was adapted from Homemade by Holman

 

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White Lasagna with Chicken & Spinach

Hello, hello! I am thrilled to be back on the blog-scene once again. It has been such a long time since I have had a single spare moment to devote to Rachel’s Vittles. Change is in the air (or kitchen) though. As difficult as it is for me, I will be delegating some of my responsibilities to others 🙂 so that I can spend a bit more time doing what I love, which is cooking and sharing about it here.

I truly hope that each and every one of you had a remarkable and memorable Christmas and start to this New Year! I am very much looking forward to the many new adventures and memories 2012 will bring my way. I thought it might be fun to reflect back and share with you what has been going on in my crazy-busy life.

My youngest child and only son, Richard (aka Bubba) is quite the busy body these days. He has not only mastered walking, but running as well and is quickly moving on to climbing. His appetite is tremendous, I still haven’t figured out how the little guy eats so much but, I am fairly certain he has inherited my love of food. He is the happiest little baby I know, and he seems to have his Daddy’s patience. The good Lord must have known he would need it in this home full of girls!

Gracie… where do I even begin. I have come to the conclusion that this little girl must be solar-powered. She doesn’t eat very much at all and sleep is something she rarely does for any decent amount of time. So, being that we live here in the Sunshine State she must run on the sun! lol. Our little girl has become quite a character at the ripe young age of 2. She is loving, hilarious, theatrical, silly, sarcastic, very particular, determined and so abundantly full of energy. We never have a shortage of entertainment around here. She is so much fun to be around and brings a constant smile to my face. She loves, Loves, LOVES her brother & sisters, and during this past year she has added horses to the list of who she loves. It is amazing to me that my tiny 24 pound girl doesn’t hesitate for a second before climbing on the back of a horse and riding off. In December she rode all by herself, not even with a lead rope, for the first time! She is the cutest little cowgirl.

Emily is doing phenomenal in school this year. I am so impressed with her accomplishments during her sixth grade year. She is playing the violin, and doing an amazing job at it. I love to hear her play! I look forward to listening to her make music with those strings for many, many years to come! Her 4-H project this year is a hog, which she named Pigsie (like Pixie) and she also has two miniature goats. Emily has taken her love for horses to a new level this past year. She is now a member of the NBHA (National Barrel Horse Assoc.) and is barrel racing every chance she gets. It is hard to believe that she will be 12 years old this month…time flies! I am so blessed to have her as a daughter!

Bailey, my oldest baby 🙂 will be 15 years old this upcoming Tuesday! I just cannot believe that so many years have passed since I became a Mommy for the first time! She has become a remarkable young lady who has so much going for her. She jumped on the 4-H wagon this year, and cannot wait to jump back off! Nepolian is the name of her swine, and fair time can’t get here quickly enough. Bailey is also a new member of the NBHA this year and is spending as much time on the horses as she can. She loves the horses and with her hardcore competitive spirit I know she will go far. New and exciting times are in store for her this year as she will be driving and getting her first job!

As you might can see my children keep me a bit busy, but I love every single moment of it and I wouldn’t change it for anything! I have days that I feel like I am going crazy (my husband thinks I am crazy), which I think is normal with two babies and two teenage girls!

Again, I am happy to be returning to my blog and I am looking forward to a year full of delicious vittles!

White Lasagna with Chicken & Spinach

Ingredients

  • 4 cups of cooked chicken, chopped
  • 1 – 14 oz. can baby artichokes hearts quartered drained
  • 1 – box frozen chopped spinach thawed and drained
  • 1 – box frozen chopped broccoli thawed and drained
  • 1 box of lasagna noodles, boiled according to directions on box
  • 3 cups part-skim ricotta cheese
  • 1 large egg well beaten
  • 1 Tablespoon dried parsley
  • 3 cups shredded mozzarella
  • 1 cup parmesan or romano cheese
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried garlic
  • 1 teaspoon each sea salt and black pepper (I usually add more, to tatse)
  • 1/4 cup all-purpose flour
  • 4 Tablespoons butter
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 1/2 to 3 cups of water
  • 3-4 medium-sized tomatoes chopped

Directions:

  • Beat egg well, add in the ricotta and parsley until combined and set aside
  • In a skillet over medium heat melt butter, whisk in the flour to make a roux, do not allow the butter to burn. Continue cooking and whisking about 2 minutes, add the water, cream and milk, whisk until all of the flour/butter mixture has dissolved into the cream cook over low heat (don’t boil) until it has thickened.  Add the parmesan or romano cheese, garlic, rosemary, salt and pepper. Remove from heat and set aside.
  • Place the artichokes, broccoli and spinach in a bowl and toss to combine.
  • To begin building lasagna. Spray your pan with non-stick cooking spray. Start with a layer of noodles first, top with 1/3 of the cooked chicken, 1/3 of the vegetable mixture, 1/4 of the mozzarella, and then ladle on 1/4 of the sauce. Repeat this process two more times ending with noodles. Top with remaining sauce and mozzarella. Cover with tin foil and bake at 375 degrees for 40 minutes. Remove foil and return to oven for an additional 10 minutes or so.
  • Allow the lasagna to sit on the counter, uncovered for 5-10 minutes. This lets the dish set so that you can cut and serve it, with minimal sliding 🙂
  • Garnish with chopped tomatoes just before serving.
 
 
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