EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process. So if you were expecting these recipes to post during the month for your enjoyment, I am sorry. If you want to find the recipes which have now posted, try out the links below in the theme list.
Chicken
Pasta Salad
This recipe uses several Backyard Patch Herbs herb blends. If you want to acquire the blends just click the link and use the code PASSPORT10 for 10% off your purchase.
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We are carb free and made ours
with zucchini, sliced thin.
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1 whole
chicken breast, boned and split
2-3
tsp. BYP Four Spice Meat Rub Herb Mix
2-3
tsp. BYP Butter N Cheese Spread Herb Mix
8
oz. wide egg noodles (a.k.a. dumpling noodles), about 3 Cups dry
2
tsp. BYP Soup and Salad Seasoning
2 Tbls.
balsamic or red wine vinegar
1/4 cup grated Parmesan cheese (optional)
2
Cups broccoli florets
1/2
thinly sliced red onion
1/2 cup grape or cherry tomatoes, quartered
Chicken: rinse chicken. Remove any visible pieces of
fat, but leave at least part of the skin on. Sprinkle both herb mix seasonings heavily
on both sides of the chicken (up to 1 tsp. per piece). Place chicken, skin side
down in a nonstick pan preheated over medium high heat. Flip the breast after
4-6 minutes, making sure the skin is browning. If it starts to get too brown,
turn the heat down a bit. 8-12 minutes is about right for a boneless chicken
breast, depending on how thick it is. The juices will run clear when the breast
is fully cooked.
Bring a large pot of water (4 quarts) to a boil. Start
it 15 minutes or so before you start the chicken. Right about when you start
the chicken, add the egg noodles to the pot of boiling water and cook according
to package directions. Usually egg noodles cook for about 7 minutes. Bring a
small pot of water to a boil, add the broccoli for the last 3 minutes the
chicken is in the pan. Drain, rinse briefly, set aside until ready to serve. Remove the chicken from the pan and pour off
all but I TB. of the drippings. Drain the noodles and toss into the frying pan.
Add 2 tsp. Soup and Salad Seasoning Blend and 2 Tbls. balsamic or red wine
vinegar. Stir well. Slice the chicken breast into bite-sized pieces and serve
on top of the noodles. Sprinkle with red onion, quartered tomatoes and broccoli
florets. Sprinkle the pasta with grated Parmesan cheese if desired.
Serves: 24, depending on whether it is lunch or dinner
We have gone Low Carb in our household now, so pasta
dishes are rare, but this recipe can be made without the pasta two ways – swap out
the pasta for uncooked chopped Napa cabbage.
Or you can double the amount of broccoli
and leave out the noodles.
RECIPE THEME:Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Cajun And Creole
May 2019 - Seafood Recipes
June 2019 - Vegetarian Dishes
July 2019 - Zucchini Recipes
August 2019 - National Mustard Day – mustard recipes
September 2019 - Quiche
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails
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