Tag Archives: Chicken

Grilled Chicken Ceasar Mac (recipe from Rachael Ray)


Yesterday morning, as I was checking mail, enjoying my coffee and figuring out the day’s plans…I overheard Rachael Ray on TV talking about this delish-dish. Really all she had to say was MAC-N-CHEESE and I was IN! This was a nice spin on it – with a meat ingredient so it can be served as a main dish! Pair it with some bread & a salad and your family will be singing your praises.

Ingredients:

 

Preparation:

Heat grill pan over high heat.

Coat the chicken in EVOO and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.

Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.

While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.

Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.

To reheat: Reheat, covered, in a hot 425°F oven to warm through, then uncover to brown.

Serve with shredded escarole or romaine and dress with lemon juice and EVOO. Serve alongside Chicken Caesar Mac.

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Cashew Chicken – Springfield Style (recipe)


Way back when I was little and didn’t even know Asian food existed… my Mom & Dad would take us to this little country cafe every once in a while and Mom would always order “cashew chicken.” I actually don’t even think my Mom knew what Asian food was haha! But I bet she thought she was really cultured when she ordered this. The dish was a “hillbilly” spin on an Asian dish by the same name – “Cashew Chicken.”  It was first served like this (as the story goes) in the 1960’s in Springfield Missouri.

So again, in the “Paula Style” of doing things, I have simplified the recipe where the “chicken” is concerned. By all means, if you want to handle & cube  raw chicken, egg and flour it, fry and drain it – and then clean up the mess – be my guest….but for me & the busy folks – we are gonna do it like this;

 

Springfield-Style Cashew Chicken

  • Fried chicken tenders from your favorite chicken place (I use Bush’s Chicken) -figure out how many folks you will serve – and well…get that much 😉 Cut into bite-size pieces
  • Minute rice (same amount as above) – make as directed on the box

For the sauce; (these measurements serve 6)

  • 2 cups chicken broth
  • 2 tablespoons Oyster Sauce (found in the Asian food section at the grocery)
  • 1 tablespoon sugar
  • 2 tablespoons Soy Sauce
  • 1 teaspoon pepper
  • 4 tablespoons corn starch

Mix all sauce ingredients in a sauce pan and heat to a slow boil.  Be sure to add in & mix well –  the cornstarch BEFORE the mix is heated so the corn starch doesn’t get lumpy.

Garnish;

  • Chopped green onions
  • Cashews – whole or pieces

Plate the rice, add chicken pieces on top, drizzle with sauce, sprinkle with onions & cashews! Enjoy!

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