Chipotle Cashew Chicken

I think that lots of Rachael Ray's recipes are just... weird. However, this one (even though it sounds weird) is just so good. Sweet, spicy, crunchy... it's a strange medley of flavors that somehow comes together. It's one of hers that we just love. Be careful with the chipotle peppers... the first time I made this, I put in four, thinking it wouldn't be a big deal. Adam about died. So I stick to two... for the kids. :)

Chipotle Cashew Chicken

Serves 4-6

1 tablespoon canola oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups short-grain brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pieces boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons grill seasoning blend
2 to 3 tablespoons soy sauce
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
1 can water chestnuts, sliced
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce)
1 tablespoon ground cumin
3 tablespoons honey
1/4 cup real maple syrup
1 cup raw cashews

In a medium pot over medium heat combine 1 tablespoon canola oil and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, about 45 minutes.

While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chestnuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in cashews.

Top rice with cashew chicken and serve. Sprinkle with additional chopped cashews. Adam also likes to drizzle his with a little extra honey.

[Courtesy recipe Rachael Ray. See original recipe here.]

Creamy Italian Chicken

We were introduced to this meal through Tiffin several years ago at Mom and Dad Wilkins' 30th Anniversary party. It's so incredibly easy, and everyone just loves it. So yummy. I'm including the original recipe and the changes I make for our family (in red).

Creamy Italian Chicken

Serves 4-6

4 boneless, skinless chicken breasts (I use 2 breasts, cut into approx. 3-4 large pieces each)
1 can cream of chicken soup (98% fat free-you can't tell. Really.)
1/2 can water
8 oz block of cream cheese, softened
1 packet Italian dressing mix (like Good Seasonings)
1 cup baby carrots
Linguine, cooked (I use whole wheat rigatoni)

Preheat oven to 400 degrees. Poach chicken pieces in salted water until cooked through. Drain, and set aside. In a saucepan combine cream of chicken soup, water, cream cheese, and Italian dressing mix until melted. Whisk to remove any remaining chunks until smooth. Place chicken in a 9 x 9-inch oven-safe dish. Sprinkle carrots over chicken. Pour sauce over chicken and carrots. Bake approximately 15 minutes, or until bubbly.

Serve with a side salad.