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Project Housewife Returns – Angel Chicken

6 Mar

Way back when I first started blogging, I began a project that I titled “Project Housewife”. It was a labor of love that involved me getting out of my rut and trying new things to make being a housewife more exciting. Among my goals was learning to cook meals for my family that was both nutritious and delicious. So I amassed a grand collection of cookbooks and set about learning what things my family loved – and what things they didn’t.

These are my absolute favorites

I found myself enamored with the “Company’s Coming” series by Jean Paré and Johnny began buying them for me when he felt like bringing me home a little something while out on a shopping trip. The recipes are delicious and not overly complicated.

The first meal that I shared with you was my Roast Chicken Dinner back in November 2009. The beginnings of that recipe was inspired by a recipe I found in my very first Company’s Coming cookbook, “The Rookie Cook” (top row, second from the left) and as I got more confident in my abilities as a cook, I expanded and experimented until the recipe was my own.

This Thursday past my parents decided to come and have dinner with us. Since my dad is a pretty picky eater, my mom rarely ever gets the opportunity to try out new recipes. It’s a waste of food to try out new things just for herself, in her opinion, so I always try to have something new for her to try when she has dinner with us. I make something plain and ordinary for my dad and everyone else has something exciting. This time I decided to introduce my mom to a recipe out of one of my favorites of my collection of books, “Low-Fat Cooking”.

As I have done with most of the best loved recipes in these books, I have cooked them time and time again until I have switched the recipe enough to make it have my own particular flair. Angel Chicken is no exception. Here is how I cook it.

Angel Chicken

1 14oz. can stewed Italian-style tomatoes, chopped
1 clove garlic, chopped
2 average zucchini, diced
1 yellow bell pepper, diced
2 tsp. dried basil
1/4 tsp. granulated sugar
6 boneless, skinless chicken breast halves
1 package grated skim mozzarella cheese
1 package angel hair pasta
8 cups boiling water
1 tsp. salt
Grated fresh Parmesan cheese

In a small bowl, mix together your can of tomatoes and the garlic. Pour it into an ungreased casserole dish, then layer the zucchini and yellow pepper on top. Sprinkle it with the basil and sugar. Place the chicken on top of the whole concoction. Spoon a little bit of the tomato and garlic mixture onto the chicken. Bake it uncovered in a 350 degree oven for about an hour. After an hour, sprinkle the cheese on top and put it back in the oven for another 10 minutes. Remove the chicken and set aside.

You don’t have to use the whole package, but I do because we love cheese.

Cook the pasta in the boiling water and salt for 7-10 minutes until it’s as tender as you like it. Drain, rinse, and drain it again.

Serve vegetable mixture over the pasta and top with a chicken breast. Sprinkle with the parm.

Voila, Angel Chicken

It is absolutely as delicious as it sounds, and I would highly recommend it. Everyone here loves it – even though Hayden picks out the zucchini because he’s a picky eater.

Try it! I bet you’ll love it. If you do try it, come back and let me know what you thought.

What are your favorite “go-to” recipes for company coming on short notice?


The Spaghetti Incident

9 Nov

I love to try other people’s recipes and change them to my taste, but I’ve never been much of a person to go and “invent” a recipe. I usually have a solid base to start on before I start getting creative.

Spaghetti? I’ve always bought jars of sauce and just added some meat to them. Easy, quick, and everyone likes it.

Today I got adventurous.  I decided to make spaghetti sauce from scratch. I won’t share the recipe yet, as it still needs some tweaking…


Sauce from Scratch!!!

but I think it turned out pretty darn well, and so does my army.

Enter November and the Sunday Dinner

1 Nov

Wow, I can’t believe that it’s November already. Where has the time gone? This also means that we have been living in our new house for two months now. Two of the best months of my life. So much has changed in two months.

Two months ago I was living in a 2 bedroom basement apartment. It was fairly big as apartments go, but when you have 2 children (and another part-time!) then it gets really crowded. My kitchen was about the size of a matchbox, and I hated to cook or bake because I had zero space to work with.

Now don’t get me wrong, I love Christmas, but living at the apartment I dreaded winter and Christmas. Living in Newfoundland we normally get a LOT of snow. What happens in a downstairs apartment when you have a lot of snow? That’s right, your windows get covered and you feel like you’re living in a bomb shelter. It blocks out your light, your view and your sanity.

This year I’m looking forward to winter, and to the holidays. I’ve already been plotting my decorating scheme for Christmas – something I completely put off while at the old place. Sometimes to the point of having no decorations other than a tree. This year I’m going all out. I get to host the big family Christmas at my place this year because for the first time my house is bigger than my parents’ place. I get to have the family, cook the dinner, sit around the tree in my own home. I’m so excited!

So to celebrate the advent of our third month in our beautiful new home, I’m cooking one of our favorite meals, and I’m going to share the recipes with you. Remember, this is a special dinner and therefore is NOT low-fat. We don’t have this all the time but I certainly don’t pay attention to silly things like cholesterol and calories when I make it.

Sunday Dinner with the Army

Sunday Roast Chicken

1 whole roasting chicken (about 5lbs)
1 small onion, cut in half

Wash the chicken thoroughly with cold running water, pat dry with paper towels. Remove any “insides” to the chicken and place the onion in the cavity. Place in roasting pan and sprinkle with sea salt. Cover. Roast at 400 F for 20 minutes. Reduce heat to 325 F and roast for another hour. Remove the lid and continue roasting for another 30 min – 1 hour until meat thermometer (not touching bone) registers 190 F and juices run clear.

Remove to serving platter.

Super Gravy

2 cups water
3 tbsp flour
1 tsp chicken bouillion
1/4 tsp salt
1/8 tsp pepper

Combine all the ingredients in a small bowl. Pour into roaster with leftover drippings slowly, constantly stirring. Bring to a boil for about 5 minutes.

Sugared Carrots

4 large carrots, cut into coins
1 tbsp butter or margarine
1 heaping tbsp brown sugar

Boil carrots until tender. Drain off water. Stir in butter until melted and well coating the carrot coins. Add brown sugar and stir to coat.

Mashed Potatoes for an Army

Cooked potatoes (as much as you figure your own army will need)
Lots of butter
Evaporated milk

Add a generous amount of butter to the potatoes and mash. Add evaporated milk and whip until it looks fluffy and white.

Hope your family enjoys as much as mine does!