Recipe: Easy Spinach Alfredo

Easy Spinach Alfredo

1 package (16 oz.) linguine
2 (16 oz.) jars Alfredo sauce (*Suggestion: Classico or Bertolli)
1 (10 oz.) package frozen whole leaf spinach or 2 (10 oz.) bags fresh spinach (cooked and drained)
1 (8 oz.) package of fresh baby Bella mushrooms
1 medium onion (finely diced)
1 garlic clove (finely diced)
1 lb. boneless, skinless chicken breast (*Cleaned and cut into about 1" pieces)
2 tbsp. butter or extra virgin olive oil

Cook pasta according to package directions and drain (*Add a little olive oil to the pasta so it won't stick together). Cook the spinach according to package directions, drain and set side. In a skillet, add the butter (or olive oil) over medium heat. Add the garlic and onion to the pan and cook until just about softened; remove and set aside. Add a little more butter or olive oil to the pan and add the chicken to the skillet; cook until done. Add in the mushrooms and cook about 1-2 minutes. Add the garlic/onion mixture back to the pan and the Alfredo sauce and heat until just bubbly; add in the drained spinach and combine well. Add the linguine to a plate and top with spinach Alfredo mixture. Serve!

*Johnna's tip: This was the easiest go-to meal that we used in college. It works so well with tortellini (*During college we were pretty broke so linguine was the better, cheaper option...) and shrimp if you don't want chicken. Serve alongside some really good garlic bread and you have a mini pasta feast on your hands. Also, feel free to create your own Alfredo sauce, we just used the jarred stuff because it is easy for the busy cook. Let us know how it turns out!

*Johnna's tip, tip: We plan on making this tonight, so we are keeping our fingers crossed that we will have pics up in the morning...

Picture source

Recipe: Summer Chicken Salad

Summer Chicken Salad

2 cup diced chicken meat (*cooked and diced)
1/2 cup mayonnaise
1 1/4 cup thinly sliced celery
1/2 tsp. seasoned salt
1/2 tsp. parsley flakes
1/4 cup sour cream
1/2 tsp. fresh lemon juice
Dash of pepper
Cashews for garnish

Toss diced chicken meat, celery and parsley in a large bowl. Combine mayonnaise, sour cream, lemon juice, seasoned salt, and pepper; fold into chicken mixture. Refrigerate for 4-6 hours. Serve.

*Johnna's tip: 90 degrees people! No time for slaving over the stove in this type of heat. Whip up a good chicken salad and buy your favorite wheat bread, some crackers or some mixed raw veggies (*that can be consumed raw, of course...) and munch on this until the heat wave passes. Yes, in DC, 90 degrees can be considered a heat wave (*Well that's because the heat is in conjunction with the humidity, emissions from the buses and trains and not to mention the crowds of tourists adding to the over a million residents of the District...Not to say we're not glad to have them, but it does add to the body heat numbers...) Stay cool!

Picture source

Recipe: Chicken Pelau

Chicken Pelau

3 tbsp. vegetable oil
3/4 cup brown sugar
Chicken pieces
1 onion (chopped)
1 garlic clove (minced)
1 1/2 cup pigeon peas
2 cups rice (*Not instant!)
3 cups water
1 cup coconut milk
2 carrots (chopped)
1/4 tsp. parsley
1 tsp. dried thyme
1 bunch scallions (chopped, including the greens)
1/4 cup ketchup
3 tbsp. butter

Heat the oil in a heavy skillet. With the heat on high, add in the sugar and let it caramelize until it is almost burned, stirring constantly. Add in the chicken and stir until all the pieces are covered with sugar. Reduce the heat and add in the onion and garlic, stirring constantly for 1 minute. Drain the pigeon peas and add them to the pot along with the rice, water and coconut milk. Reduce the heat and simmer, covered for 30 minutes. Add in the remaining ingredients, stir well mixed, cover and cook until the vegetables are tender, about 20-30 minutes. The pelau should be moist at the end of the cooking time. Serve.

*Johnna's tip: I know we said being in the kitchen during the summer isn't so hot, but that's what the AC is for! Pelau is one of the national signature dishes of Trinidad and is most commonly served during Carnival (*which is held in February). Pelau's popularity doesn't fade throughout the rest of the year and is served in many homes for informal gatherings and events. Enjoy with a rum punch or some other fruity beverage.

Picture source: http://www.deliciousmagazine.co.uk/recipes/chicken-pelau

Food.Fun.Stuff: Grilled Chicken Recall

Be Careful!! So we were all amped when Oprah released those free grilled chicken dinner coupons...stop before you use them (*That is, if you haven't already). It looks like they are recalling the new grilled chicken sensation because of carcinogens that have been found in the grilled chicken. Carcinogen has been linked to various forms of cancer including breast cancer. Not good. Stay away from the grilled chicken! (*And from what we hear, it wasn't that great anyway...)

*More info found here.

Picture source: http://www.technologymarketing.com/bw/content_display/news-and-features/retail-restaurants/e3id6133b258de563ea4ca91fb39c9f4588

Crisp Baked Chicken Thighs

Crisp Baked Chicken Thighs

8 boneless, skinless chicken thighs
1 1/2 cups dried breadcrumbs
2 tbsp. minced fresh parsley
1 tsp. garlic powder
Salt (to taste) (*We recommend starting with 1 tsp.)
Pepper (to taste) (*We recommend starting with 1 tsp.)
1/4 tsp. red pepper flakes
1/3 cup melted butter
1 tsp. seasoning salt

Preheat oven to 350 degrees. Rinse chicken and pat dry with a paper towel. Combine the bread crumbs, parsley, garlic powder, salt, pepper, red pepper flakes and seasoning salt. Dip the thighs in butter and press into the breadcrumb mixture, coating well. Place the coated thighs into a baking dish (*dish should be sprayed with cooking spray). Bake for 1 hour.

*Johnna's tip: Serve with corn on the cob or broccoli. This is the best dish when you love fried food, but are trying to avoid it. You get the flavor and light crispness that you want from fried food but the chicken is baked:-) We tried this recipe the other night and paired it with some beets and sweet corn on the cob...try it, it's good!

Picture source: http://recipes.howstuffworks.com/crispy-baked-chicken-recipe.htm

Ground Turkey and Potato Curry

Ground Turkey and Potato Curry

2 medium yellow onions
1 green bell pepper
1 stalk celery
3 medium potatoes
1 lb. ground turkey
1/2 cup Eswatini Swazi Kitchen medium curry sauce
1 tbsp. olive oil

Cut the vegetables into ½ inch pieces. Heat a 10 inch pan over medium/high, then add in the olive oil. Add the potatoes to the pan and cook for 5 minutes, stirring frequently. Add remaining vegetables and cook for 5-7 minutes. Add ground turkey and cook 7 minutes, until done. Top with medium curry sauce; blend well. Serve.

*Johnna's tip: Why is this curry sauce soo good?! We just discovered the Eswatini Swazi Kitchen Medium Curry Sauce and we love it! It goes great over some simple brown rice, baked chicken or some sauteed shrimp, giving each dish a kick in flavor. We even used it as a dipping agent alongside some naan bread. Since the curry is already well seasoned, you just add it to pretty much any dish where you want more (*or a twist in) flavor. Check it out here. Enjoy!

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28341

Sweet and Sour Wings

Sweet and Sour Wings

16 chicken wings
1 tsp. garlic salt
1/4 cup tomato sauce
1/4 cup honey
3 tbsp. soy sauce
1/4 cup water
1/3 cup melted butter

Wash and clean wings. Combine the rest of the ingredients together in a large bowl; add in the wings. Refrigerate for an hour. Preheat oven to 350 degrees. Add wings to a baking dish and bake for 20-25 minutes. Turn the wings on the other side about half through the cooking time. Spoon the rest of the mixture left in the bowl over the wings and cover with foil. Place bake in the oven for an additional 5 minutes. Serve hot.

*Johnna's tip: With St. Patrick's Day quickly approaching, you're going to need some stuff to soak up all the alcohol that is to be consumed on March 17. Here is a quick and easy recipe for wings that will definitely make your guests happy:-) Also, try the beer chicken (*recipe found on JKGF, just scroll up, go to the search box on the left side of this screen and type in "beer chicken").

Picture source: http://www.tasteofhome.com/Recipes/Sweet-and-Sour-Chicken-Wings

Moroccan Chicken

Moroccan Chicken

Slow Cooker
1/2 cup chopped onions
8 oz. baby carrots
1/2 cup prunes
1 (14 oz.) can chicken broth
8 oz. bone-in chicken thighs (skinned)
1 1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

In the Slow Cooker combine the onions and carrots; add in the prunes and broth; top with the chicken. In another bowl, combine the curry powder, salt, cinnamon, pepper and red pepper flakes; sprinkle mixture over the chicken. Cover the Slow Cooker and cook on Low for 5 hours. Remove the chicken, fruit and vegetables from the Slow Cooker and spoon the juice from the Slow Cooker over each serving. Serve.

*Johnna's tip: Basically, you want the juice from the Slow Cooker to serve as your gravy over the chicken. The flavors of the juices in the Slow Cooker have had 5 hours to marinate and mix together creating an irresistible Moroccan flavor. Serve over a bed of brown rice.

*Johnna's tip, tip: If you don't own a Slow Cooker, please run out and get one today! They are one of the best inventions that could've happened to a foodie because (1) they allow you to basically add various ingredients to a pot and let them cook themselves and (2) you get all the credit for how great the dish tastes;-)...Yaay for Slow Cookers!

Picture source: http://www.marrakechcuisine.com/menu.html

Curry Chicken

Curry Chicken

5 lb. whole chicken
Salt (to taste...about 2 tsp.)
1 tsp. pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (13 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 tbsp. olive oil

Cut chicken into square chunks and marinate with salt, sugar and pepper. Pour oil in a pot and allow to heat up over medium heat. Add in the onions and allow to cook for 1-2 minutes, add in the garlic and chicken (together) and saute for 10-12 minutes. Add in the curry powder and continue cooking for 10-12 minutes longer. Add in enough water to cover the mixture; cook for 15-17 minutes at low-medium heat. Add in the coconut milk and mix well; bring to a slight boil, stirring and then remove from heat. Serve.

*Johnna's tip: Serve over brown or white rice or potatoes. Potatoes are common in curry chicken so you can add to the pot during the cooking time for the potatoes to take in the flavor of the curry powder. Also, for other meat alternatives try: shrimp, lobster or beef. Enjoy!

Picture source: http://www.aqua-safaris.com/Recipes.asp

Super Bowl Honey Barbecue Wings

Super Bowl Honey Barbecue Wings

1 large package of chicken drummettes
1 tbsp. seasoning salt
1 tbsp. pepper
1 tsp. garlic powder
4 oz. hot sauce
3 oz. honey
1 (16 oz.) barbecue sauce (*any regular barbecue sauce from your local grocery store)

Pre-heat oven to 350 degrees. Rinse and pat dry the drummettes. In a baking dish, line up the drummettes so they are in an even layer. Sprinkle with salt and pepper on both sides of all the drummettes; cover the dish with aluminum foil and bake for 30-40 minutes. Combine remaining ingredients and top the chicken with the mixture evenly; bake for an additional 10-12 minutes uncovered. Serve.

*Johnna's tip: Super Bowl! Super Bowl! Super Bowl! Ideas all around;-) Wings are a must have at any Super Bowl party and there are so many variations that you can use. There's teriyaki, barbecue, honey barbecue, sweet and sour, buffalo...you get the picture. What better time to experiment with these different ideas than the Super Bowl?!

Picture source: http://www.foxspizzadenver.com/menu/index.htm

Chicken Noodle Soup

Chicken Noodle Soup

2 cups chicken (cubed)
2 cups wide noodles
3 qt. chicken broth
1/4 cup butter
2 tsp. thyme
1 cup celery (chopped)
1 onion
3 carrots (diced)
1 bay leaf
Salt (to taste)
Pepper (to taste)

In a large pot, melt the butter. Add in the carrots, onions and celery; cook for 5-7 minutes. Add in the broth and seasoning; bring to a boil and reduce heat. Simmer for 15-17 minutes; stir in chicken and noodles; cook until tender. Serve.

*Johnna's tip: It's the new year and now you want to eat a little healthier keeping in tack with those resolutions that you've made. This is the recipe to help ease some of your "I don't know what I'm going to eat" woes. Chicken noodle soup is great especially during this time of the year and when you make it yourself you get to take out or add the ingredients you feel are best for your new diet. Stay healthy!

Picture source: http://www.gbtc.org/wingfoot/news9901.html

Stuffy Appetizing Olives

Stuffy Appetizing Olives

1 qt. large pimento stuffed olives
1 cup Italian breadcrumbs (*can be found at your local grocery store)
Salt (to taste)
Pepper (to taste)
2 tbsp. olive oil
1 1/2 lb. ground chicken
1/3 cup Italian cheese (*can be found at your local grocery store)
2 cups flour
4 eggs (beaten)
1 cup vegetable oil (*you may increase this amount based on desired need)

Remove the pimento from the olives; soak the olives in cold water for 2 hours. In a pan over medium heat, brown the chicken in the olive oil. Add in the breadcrumbs and the cheese; season with the salt and pepper. Allow it to cool. Remove the olives from the water and drain. Slit the olives on one side so that you can fill with the chicken mixture, try to keep the olive shape to a round ball.

Dip the filled olives into the flour first, then into the beaten egg wash and again into the flour and set aside. In a frying pan or deep fryer, heat the vegetable oil and flash fry the olives (*i.e. just enough or until golden brown). Let cool. Serve.

*Johnna's tip: With the holidays coming in, appetizers are always a good thing to have on hand. As we all know, the turkey cooking process is a long one and instead of having everyones stomach growl and mouth water with the aroma coming from the kitchen, give them a little something to keep the pace steady. These olives are deelish and can be frozen as well: Just remove from the freezer about 2 hours before serving and heat in a 325 degree oven for 15 minutes or until your desired preference and serve hot! Enjoy!

Picture source: http://www.higgyspizzeria.com/starters_menu.html

*Disclaimer: Higgys Pizzeria is in no way affiliated with JKGF and this recipe is in no way related to the processes or practices of Higgys Pizzeria.

Stuffy Chicken Breast

Stuffy Chicken Breast

4-5 boneless, skinless chicken breast
1 can diced tomatoes
4 oz. orzo (cooked to just before al dente)
1 red pepper (chopped)
1 green bell pepper (chopped)
1 tbsp. garlic (minced)
2 tbsp. poultry seasoning
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Preheat oven to 425 degrees. Clean chicken and cut so it opens like a book;-) Season chicken with garlic, poultry seasoning, salt, pepper and garlic powder. Combine the tomatoes, orzo, red peppers and green peppers and open the flaps of the chicken; add the mixture in the middle of the flap and close the flap. Bake chicken for 20-25 minutes and serve hot.

*Johnna's tip: Add cheese is you like. Pecorino is recommended with this recipe. Also substitute rice for the orzo if desired.

*Johnna's tip: This is also an opportunity to squeeze whatever veggies you want into the dish...add asparagus, corn or broccoli.

Picture source: http://www.epicurious.com/recipes/food/views/CHICKEN-BREASTS-STUFFED-WITH-FONTINA-ARTICHOKES-AND-SUN-DRIED-TOMATOES-241332

Hot and Spicy Buffalo Wings

Hot and Spicy Buffalo Wings

1 1/2 lb. chicken wings
1 cup hot pepper sauce
2 tbsp. butter
1 tbsp. Poultry Seasoning

Preheat oven to 425 degrees. Wash and pat chicken dry with a paper towel; season with poultry seasoning and place in a baking dish; bake for 25-30 minutes until done. While the chicken is cooking and almost done, in a small pot over medium heat, melt the butter into the hot sauce and stir; remove from heat after the butter is melted and the mixture is combined. Take wings out of the oven and brush with hot pepper sauce, Enjoy!

*Johnna's tip: By drying the chicken off, you are saving yourself from some of the excess grease that comes from the chicken. Serve with your favorite vegetable and/or some mashed potatoes (*recipe found on JKGF circa November 15, 2007).

*Johnna's tip, tip: This is also a great party platter dish, just double or triple the ingredients for a larger party;-)

Picture source: http://en.wikipedia.org/wiki/Buffalo_Wings

BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches

12 oz. boneless, skinless chicken breast
2 tbsp. olive oil
BBQ sauce (*your favorite flavor, can be found at your local grocery store)
Hamburger buns (*your favorite)
Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)

In a pan over medium heat, add oil to the pan and cook chicken until done. Shred chicken to look like pulled pork pieces; top with BBQ sauce (*heat BBQ sauce on stove before adding to chicken) and toss together. Season with salt, pepper and garlic powder. Serve on hamburger buns.

*Johnna's tip: No pork on my fork! (*This is actually the name of a restaurant in Harlem, NY that sells some of the best sausages outside of Vienna, Austria:-) This recipe is a great alternative to pulled pork sandwiches and has just as much flavor. You choose the BBQ sauce you want...you want more sweetness?? Go for honey BBQ sauce...you want more smokey?? Go for one of the BBQ sauces made from a smokey recipe...OR you could always make the sauce yourself;-) Fire up the grill (*well before it gets to cold...) or just cook it on the stove, Enjoy!

Picture source: http://www.eatingwell.com/recipes/bbq_pulled_chicken.html

Beer Chicken

Beer Chicken

20 Wingettes
1 case of beer (*Natural Light recommended)
Pepper (to taste)
Red Pepper flakes (to taste)
Hot sauce (to taste) (*the hot sauce is key in this dish, it's essential to the flavor)

In the bottom of a large pot, sprinkle in pepper, red pepper flakes and hot sauce. Add in the beer and turn stove up to medium heat. Season chicken with pepper and hot sauce and let sit for about 10-15 minutes to marinate. Add chicken to pot, cover and turn down heat just a little. Let cook for about 30-35 minutes or until meat is easily coming off the bone. Serve hot!

*Johnna's tip: Beer chicken is a new JKGF favorite. It tastes delicious! And JKGF is not a beer fan but the beer in this recipe adds the perfect flavor. This is the perfect meal when you don't want to do much work (*it is the best go-to meal after a long day at work), but you want something bursting with flavor and spice. Pair with some veggies and some mashed potatoes...you won't be disappointed;-)

*Johnna's tip, tip: Try this recipe and tell us what you think by sending an email to johnnaknowsgoodfood@gmail.com.

*Johnna's tip, tip, tip: Don't have enough beer?? Use chicken stock in combination with the beer, it's a great substitute when you need one;-)

Picture source: http://www.chathamjournal.com/weekly/living/food/cr-rates-hot-dogs-light-beers-70619.shtml

Balsamic Chicken

Balsamic Chicken

2 tbsp. olive oil
3 tbsp. garlic (minced)
1 package chicken thighs
1 package frozen spinach
2 1/2 balsamic vinegar
1/3 cup chicken broth
1 cup chopped tomatoes with juice
2 tbsp. parsley

In a skillet, heat the oil. Add in the garlic and cook 2-3 minutes; add in the chicken and cook until done on each side (*should be browning); remove the chicken and set aside. Cook spinach according to package directions and add to the pan; stir in the pan and remove from pan; set aside. Lower the heat and add in the vinegar and chicken broth; stir being sure to scrap all ingredients from the bottom of the pan into the mixture. Add in the tomatoes and bring to a slight boil; cook for 5 minutes. On a plate, stack on the spinach, then the chicken and top with the tomato/vinegar mixture plus the parsley. Enjoy!

*Johnna's tip: If you want to add a starch to this try orzo or some brown rice.

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=74047

Feta Cheese Burgers

Feta Cheese Burgers

1 lb. ground chicken breast
1 tbsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
8 tbsp. crumbled feta cheese
Hamburger buns
Chopped olives

Preheat the broiler. Combine the chicken, oregano, garlic powder, feta and pepper. Divide mixture into hamburger patties and broil for 8-10 minutes on each side. Top with olives and serve.

*Johnna's tip: JKGF recipe circa August 26, 2008 should be added as a topping for these burgers...the roasted red pepper flavor mixes well with the salt coming from the feta cheese. Good company for these burgers are: corn on the cob, a Greek style salad or some fresh cut french fries (*recipe found on JKGF July 10, 2008 "Fresh Cut French Fries").

**Good grilling option.

*Picture source: http://instruct1.cit.cornell.edu/Courses/his452/fetawars.html

Quick and Easy Chicken Salad

Quick and Easy Chicken Salad

4 boneless, skinless chicken breasts
1 1/2 cup finely chopped celery
1/2 cup onion
1 cup chopped pecans
Mayonnaise
Salt (to taste)
Pepper (to taste)
Dash of garlic powder

Boil or bake the chicken. Run the meat through the food processor. Add in the remaining ingredients with the pecans last and blend well. Serve.

*Johnna's tip: Serve with your favorite crackers or eat by itself. Chicken salad is the perfect summer snack because of how easy and cool it is (*if served cold). It can be served warm or cold, but during the summers its best served cold. Use for last minute get together, a quick dinner/lunch snack or just for a snack while watching your fave movie. Enjoy!

*Johnna's tip, tip: You may add 2 cups of diced apples to this recipe if you are a fan of apples in your chicken salad. JKGF is not the biggest fan of this addition to the old classic, but likes the concept for those that do;-)

Picture source: http://www.agr.state.nc.us/markets/gottoberecipes/apples.html

Good Buttermilk Fried Chicken

Good Buttermilk Fried Chicken

4 chicken breast halves (*JKGF prefers chicken wings but breast are just as good.)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
1/2 cup flour
2 tbsp. vegetable oil (Divided)
1 1/4 cups buttermilk
1 large onion (sliced)

Heat 1 tbsp. oil over medium heat in a skillet. On a plate combine the chicken, salt, pepper and flour together. Add chicken to the skillet and cook for 6-8 minutes on each side; remove chicken and pat off excess oil. Remove skillet from heat and add in the buttermilk to the skillet; scrape the bottom of the skillet to mix in the loose brown bits. Add the chicken to the skillet (skin facing up); reduce heat and cover. Simmer about 17-20 minutes until chicken is tender and juices are clear.

In another skillet, heat 1 tbsp. oil over medium heat. Add in the sliced onions; mix to coat the onions with the oil. Cook for about 3-5 minutes until golden brown and season with salt, pepper and garlic powder. Serve onions with buttermilk chicken. The remaining ingredients from the chicken skillet should be blender together in a food processor or blender and served over the chicken. Eat!

*Johnna's tip: This recipe was inspired by JKGF's visit to Chicago's Harold's Fried Chicken. This is some good chicken!! The recipe above is for those of us who savor the taste for good fried chicken after visiting this Midwest favorite. Now if JKGF could just figure out the recipe for the sauce on top of Harold's Fried Chicken...;-) Any suggestions??

Picture source: http://www.meadowvale.co.uk/Newsletters/October07/October07.html