Strawberry Lime Marinade and Strawberry Salsa (Chicken Pitas)

This was the entry I submitted for the South Carolina Strawberry Festival recipe contest.  Although I did not win first place, I was honored to receive the "Queen's Choice" award and a yellow ribbon. The strawberries came from my own garden and I was lucky enough to have a plentiful amount of them to pick.

Strawberry-Lime Marinade

1 cup lime juice (freshly squeezed is best, but bottled can be used with success)

1 cup cooking oil* (I use  ½ cup veg. and  ½ cup olive oil)

2 tsp. ground ginger

1 cup fresh strawberries, stems removed and crushed

2 tsp. dill seeds

2 tsp white sugar

2 tsp honey

Mix & refrigerate

This marinade can be used on pork, chicken, and beef.  Marinate the meat at least 2 hours and also use to brush on during cooking.  Larger amounts can be made up and refrigerated for about 2 weeks.

Strawberry Salsa:

1/2 medium red onion, chopped

1 jalapeno pepper, de-seeded and minced

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 green bell pepper, chopped

1/2 orange bell pepper, chopped

1/3 cup finely shredded fresh cilantro leaves

1 1/2  cups fresh strawberries, hulled and sliced (feel free to use up to 2 cups)

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Mix all ingredients and refrigerate for at least 2 hours before serving.  This salsa is exceptional the day after, so if you have patience, make it the night before you plan to serve :)

After preparing the marinade and salsa, I took boneless, skinless chicken breasts and marinated them for about 2 hours before grilling them.  I brushed some marinade on the chicken during cooking to give it a nice pink color and wonderful flavor.  Take the grilled chicken and cut into strips small enough to fit into a pita that has been lined with fresh baby spinach leaves.  Top the pitas with the salsa and have a flavor explosion in your mouth!! <3 JLH

**forgot to mention that I served this with strawberry "tea"...here's the info:  http://www.facebook.com/photo.php?fbid=155774197823522&set=a.155774194490189.41594.154452341289041&type=1&theater

Creamy Garlic Chicken Pizza

If you want to make entirely from scratch, please see my note: Deep Dish JoAnna style for a good dough recipe, otherwise, use prepared to save time:

Prepare pizza dough mix per package directions and fit into your pan. Chilled pizza dough works too...

CREAMY CHICKEN GARLIC PIZZA:

Sauce: 
2 tbsp. butter or margarine
1 tbsp. minced garlic (can substitute garlic powder)
1 tbsp. all-purpose flour
3/4 c. half & half
1/3 c. Parmesan cheese (good if fresh)
1/4 c. parsley

In large saucepan, melt butter. Saute garlic over medium heat for 1 minute (until garlic tender). Remove from heat. Stir in flour, blend until smooth. Return to heat and gradually add half and half. Stir in cheese and parsley. Heat until sauce thickened and smooth.

Toppings:
1-2 chicken breasts, cooked and chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 small tomato, chopped
As much mozzarella as you like...
Lots of fresh basil and parsley

Put sauce on the pizza dough and evenly put the rest of the ingredients on top. I tend to put cheese on both the top and bottom of the ingredients then sprinkle basil and parsley on top.

Cook at 425 degrees for about 12-15 minutes.

Chicken and Dumplings-homemade dough or canned biscuits?

So today i'm going to make chicken and dumplings the "easy" way, by using frozen ready-made dumplings.  I'm going to stick to my basic onion, celery, broth base, but instead of making my own from scratch dumplings, I'll be substituting pre-made.  I wonder how the family will react?  Will they even know these are "cheater dumplings"....well, I guess I will find out.

My normal recipe for the best chicken and dumplings (including a dumpling dough you can also use as biscuits), can be found here: http://martharaydeen.blogspot.com/2010/11/chicken-and-dumplings.html

I'll post pics (and comments) tonight of the "cheater" way...

xoxo

Chicken Parmesan, my way

4  boneless, skinless chicken breast halves (pounded to 1/4 in thick)

1/2 cup italian seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1 egg

dash of salt and pepper

flour to coat chicken, seasoned with garlic, oregano, and pepper

1 tablespoon butter or margarine

1 tablespoon vegetable oil

Red sauce of your choice

Shredded Mozzarella cheese

Parsley

DIRECTIONS:

1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg with salt and pepper. Coat chicken with seasoned flour, then dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Take cooked chicken and spoon about 2 tablespoons of your fav. red sauce over each piece and cover with shredded cheese. Sprinkle on some parsley for an added touch.  Broil on high until Mozzarella starts to brown.

Serve with pasta and veggies...yum!!!

The BEST Chicken Pot Pie Ever!

INGREDIENTS:

1 1/2-2  pounds skinless, boneless chicken breast (you can use bone in chicken, but prep time is longer)

2 cups chicken broth*possibly more, just enough to cover the breasts, you may have leftover, yum!

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups half and half

3 tablespoons butter (don't be scared)

1 onion, chopped

1 cup chopped celery

1/3 cup all-purpose flour

1 1/2 cups frozen mixed vegetables, thawed (I use the one with green beans, corn, carrots and peas)

2 potatoes, cooked until tender and chopped into small squares (or use 1 can small potatoes & chop them)

1 tablespoon chopped fresh parsley

1/2 teaspoon dried thyme

2 (9 inch) pastry for a double crust pie

1 egg, lightly beaten

DIRECTIONS:

1. In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear. 

2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed.  Add  half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.

3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.

4. Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish.  Cut a few vent holes in the pastry then brush pastry with beaten egg.  Use any leftover scraps from the pastries to make a design on top.

5.  Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

When done, the inside ingredients will be thick and creamy, as shown here: 

Use that leftover crust to make designs fun (get the kids involved)