Laurie's Kitchen

A cooking blog of some of my favorites

Risotto with chicken sausage April 1, 2014

Filed under: Chicken,Dinner,Fall,Gluten Free,Vegetarian Optional,Winter — laurms15 @ 7:34 am

3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese

In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.

Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.

Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.

Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.

Add spinach and chicken sausage to pan and heat through.

Remove pan from heat, stir in parmesan and serve.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4


Lo Mein October 16, 2011

Filed under: Asian,Chicken,Dinner,Sea Food,Vegetarian Optional — laurms15 @ 10:53 am


3/4 pound lo mein noodles
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
4 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger (I just sliced mine)
sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
3/4 cup fresh bean sprouts
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and julienned


Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger and scallions until they release aroma, then add the carrots, snow peas, pepper, and celery and briefly sauté before adding the noodles and at the end the bean sprouts.  Add the soy-hoisin mixture and stir to coat.

I have also sauteed chicken or shrimp in some olive oil and soy sauce and added them to the dish if I want a protein though it stands quite well as a vegetarian dish as well.


Pineapple Chicken Salad February 28, 2011

Filed under: Chicken,Lunch,Recipe Swap,Summer — laurms15 @ 4:25 pm

I got this swap recipe during lunch week from oct11bride03

Annie’s Eats

2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder (I just used a sprinkle)
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained

Combine all ingredients in a bowl and mix well.  Serve on rolls or in pita pockets with romaine lettuce.

This is a great lunch. I made it without the pineapple for myself (I’m slightly allergic) and just added some in for my husband. He liked it so I’ll have to take his word for it. I also used less garlic powder since I knew I had some meetings in the afternoon. I put it in pita pockets which I don’t think I had used in ages but I enjoyed it that way.


Chicken and Broccoli Casserole February 14, 2011

Filed under: Caserole,Chicken,Recipe Swap — laurms15 @ 1:42 pm

I received this recipe from JenM31 during quick prep meal week.

Chicken and Broccoli Casserole
3 chicken breast cubed in bite sized pieces
1 can of Cream of Cheddar soup
1 head of broccoli
1 cup Shredded Cheddar cheese
half a stick of butter
one bag of pepperidge farms herb seasoned stuffing

Cut chicken in to bite size pieces. Brown chicken lightly in a pan. Take a 9 x 13 baking dish and spray it with Pam. Put chicken in the pan. Cut broccoli to bite size pieces, about a cup and a half (you can add more or less depending on how much you like in it). steam broccoli, and put sprinkle in baking pan with the chicken. In a separate bowl, mix a can of Cheddar cheese soup and one soup can of milk together slowly until blended. Pour mix over chicken and broccoli. Sprinkle shredded Cheddar cheese on top of the baking pan. In a large skillet, take half a bag of the stuffing with a half a stick of butter (adjust the butter to your liking) and mix together. Pour stuffing on the top of the baking pan. Cover with foil.  Pre heat the oven to 350 degrees and bake for a half hour. Take foil off in the last ten mins. (stuffing should be browned and you might see the cheese bubbling  a little bit) Take out and serve.

This is a meal that you can make a head of time and throw in your fridge. Or I have made it without the stuffing and frozen it in portion sizes and ad the stuffing later when cooking it. Recipe can be cut in half for only two people.

I decided to cut the recipe in half since its only my husband and I. It was quite tasty and easy to do though for us its a meal I would prefer to eat/make on a night we get home from work on the earlier side because its a little heavy to be eating on a night we get home late. However all in all a very nice meal!