Tag Archives: chicken

Mediterranean Pasta with Chicken

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It’s still a bit rough for me around the house… still can’t get my “chopped up” finger wet with those stitches… and I had a crown put in today… and my head is pounding! So, easy pasta dish it is! I’m going to try to do more than just pasta dishes… but to be quite honest… anything that has pasta, chicken, and vegetables… no matter the combinations… you can almost bet I’d love it!

This one is a very good one, but you have to like capers. I do though!!

Ingredients:

6 chicken tenderloins, or 2 chicken breasts
2 tsp minced garlic
1 cup low-sodium chicken broth
1 tsp fresh rosemary
1/2 tsp dried oregano
1/2 tsp chopped fresh basil
1 large grilled zucchini cut into large pieces
1 red bell pepper chopped into small pieces
1 cup (dry) orzo pasta (or another small pasta)
1 TB chopped fresh parsley
1 TB capers (drained and rinsed well)
1/2 cup fresh spinach
5 or 6 grape tomatoes halved
1 TB grated parmesan on top after serving

Cook the pasta according to the package until al’dente. While the pasta is cooking, place the chicken into a skillet w/the olive oil, salt and pepper the chicken on either side before you place into the skillet (or after!). Cook until browned, and then add fresh herbs and the chicken broth. Bring to a simmer and add the spinach. Stir in the cooked pasta, and then add in the vegetables and let simmer until thickened. Stir in the capers, top with parsley and serve. Enjoy!

Copy-Cat Chipotle Burrito Bowls! (With quick chips)

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These were AMAZING!!! I will most likely be repeating this recipe in my kitchen again!! Oh man, they were GOOD!

Ingredients: 

1 large chicken breast, “butterflied” (cut in half, and layed out flat)
2 TB of adobo sauce from a can of Chipotle peppers in adobo sauce
1/2 tsp. garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 TB olive oil

this is for 1 chicken breast, if you cook more, to make food for more than 3-4 people, double or triple the recipe. My recipe fed 4 people.

Combine the seasonings and sauce together with a spoon, and spread over both sides of the chicken breast. Put into a bowl and cover with plastic wrap and let sit for 1 hour “marinating”. You can marinate it for as little as 15 minutes, or overnight if you wish. After 

While the chicken is marinating, get the rice going.

After the chicken is done marinating, place on grill, or like me… use your trusty cast iron grill pan! Grill for 7-8 minutes per side, and cut a slice in the thickest part to make sure it’s cooked through and not translucent. Then, cut into 2 inch chunks for on the burrito bowl. ENJOY!

Build a Bowl ingredients: 

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Cilantro Lime Copy-cat rice: http://www.instructables.com/id/Easy-Chipotle-Cilantro-Lime-Rice-Copycat/step2/Chop-squeeze-mix-and-enjoy/

This recipe for rice that I found on this blog… PERFECT!!

1 cup rice
juice from 1/2 lime plus zest
1/2 TB olive oil (just a drizzle)
salt and pepper seasoning to taste
1/4 cup chopped FRESH cilantro

I cook my rice in a rice cooker. Take the 1 cup of Jasmine Rice, and place into a mesh colander. Wash the rice until it runs clean. Then, put into the rice cooker, and cover with water, just over the top, until if you put your finger to rest on top of the rice, the water will come just to the first “knuckle” on your pointer finger. Then, press cook and forget it! After the rice is done, you take out, fluff, and add the cilantro, lime juice and zest, add a bit of oil and salt and pepper. AMAZING!

Guacamole recipe is listed here: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

Peppers & Onions: I just sliced up 1/4 of a yellow onion, and half of a red bell pepper, and sauteed in a tiny bit of olive oil until soft.

Scallion: I just sliced up 1 green onion.

Corn: The corn is just a bag of steamed frozen corn. You could also slice leftover grilled corn off of the cob… I imagine that would be AWESOME!

Lettuce: The lettuce is just romaine lettuce cut up.

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CHIPS:

I just took 4 flour tortillas, cut into 6 pieces each, sprayed the cookie sheet w/coconut oil cooking spray, and then the other side of the tortilla w/the cooking spray. Then, I sprinkled fine sea salt onto the one side of the chip. Bake at 350 degrees for 15 minutes. Voila!

 

 

Lemon Rosemary Chicken on Sauteed Cabbage

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LemonRosemaryChicken

Ok… so, in my “About Me” I said clearly that I’m not perfect, and my recipes won’t be perfect. They won’t always turn out perfect either! Today’s dinner is one of those examples! I wasn’t sure I wanted to post anything, BUT, I know that if I had changed the cooking time that the chicken would have been really good! So: Here goes!

Ingredients:

8 Chicken tenderloins (still frozen) or 3 Chicken Breasts (frozen)
1 TB olive oil
Juice AND zest of 1 lemon
1 tsp. minced garlic (or one clove)
1 cup low sodium chicken broth
1 tsp rosemary (chopped, and then place the almost empty stems into broth)
2 tsp. chives
1 tsp. chopped parsley for garnish

Put into crock pot on LOW for 4 hours. 5 Hours MAX! What I need, is a crock pot with a timer…  🙂 I cooked the chicken for over 7 hours… it was a bit dry! Flavor was great though! 🙂 Better next time.

 

 

 

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And now for the cabbage! I gotta say, you have to like cabbage for this one, but I was sick of the chicken and rice recipes, so cabbage it was! I took about 1/4 of the head of cabbage and cut it into smaller pieces. Then I cut up 1/5 of the onion and chopped and put it into a skillet with 2 TB olive oil with 1 tsp of garlic (minced), or 1/2 tsp garlic powder. Sautee until translucent and slightly browned. YUM! (Season with salt and pepper to taste)

The roll is the Honey Wheat rolls that I’ve made before. The recipe is SOO easy! It only takes 30 minutes too! Here’s the recipe: http://www.ihearteating.com/2013/07/29/30-minute-honey-wheat-rolls/

Crispy Coconut Encrusted Chicken with Mashed Potatoes

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Above is the end product! YUM huh?!

adapted from this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2746155

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Ingredients:

3/4 Cup sweetened shredded coconut
1/2 cup plain panko bread crumbs
2 scallions, finely chopped
1/2 cup whole wheat flour
6 small chicken tenderloins
4 tbsp. coconut oil
3/4 cup coconut milk

Soak the chicken tenderloins in the coconut milk (either in a baggie or like I did, in a pie pan) for 45 minutes to an hour. While it’s soaking, mix the flour with 1/2 tsp salt and pepper and mix. Heat the oil in the skillet on medium-high. Then, take the panko bread crumbs, scallions and coconut and mix in a second bowl. Take the chicken, dip in flour, dip back into the milk and then coat with the coconut and panko bread crumbs. Make sure well coated. Cook in the skillet on med. high for 4-5 minutes per side until cooked through and firm.

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Mashed Potatoes:

(this is for 3-4 small servings)

6 Potatoes
1/4 cup (if not less… maybe 1/8 cup) half&half (or if you prefer, fat free chicken broth)
3 TB butter
1 TB Fat Free PLAIN greek yogurt
salt and pepper to taste

Peel most of the potatoes, and leave just a little bit of the peel. Then cut into 2 inch pieces. Place into pot and cover (just over the top) of the potatoes. Boil for 15 min on medium high. Lower the temp. if it boils over. I place the lid on the pan, but not sealed… it’s slightly “propped”. This helps to keep it from boiling over. Then, when cooked through, a fork should easily go through the pieces of potato, if not immediately cause it to break apart. Drain water, and place back on warm (and turned off) burner. Add the half&half (or chicken broth), butter, and yogurt. Mash with potato masher, or similar. Then, when well mixed, if you want creamy potatoes, take a hand mixer and blend. Then season to taste. 

Veggies in pic: I just took 3/4 cup of frozen veggies, and added to the skillet w/the leftover coconut in the pan after the chicken was removed and sauteed until heated up, but the veggies are still crunchy and cooked through. Thought it might be fun to try! Not bad! 🙂

Homemade Pot-Pie!

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The above pictures shows the progression of Homemade Pot-Pie! (I didn’t make the crust homemade, because I had one leftover in my freezer. You buy a box w/2, use only 1, and you’ve got an extra in your freezer for whatever!! Pot Pie for me!)

Original Recipe: http://www.simplyscratch.com/2012/12/chicken-pot-pies.html

COOK TIME: 25-30 minutes

TOTAL TIME: 1 hour 30 minutes {give or take}

INGREDIENTS:

5 Boneless skinless chicken tenderloins (sauteed in skillet and cooked through, then diced)

2 TB butter

1.5 cup frozen mixed vegetables

2 Celery Stalks, diced small

1/2 sweet onion diced small

1 cup Chicken Broth

2 TB flour

2 teaspoons Kosher Salt, more or less to taste

1/2 teaspoons Black Pepper, more or less to taste

1 teaspoon cumin

1 frozen pie crust, thawed to room temperature

4 ramekins

 

DIRECTIONS:

TO Sautee the chicken: Place all chicken tenderloins into skillet w/1 turn olive oil (1 TB). Season with salt, pepper and a dash of coriander (1/2 tsp). Cook until BARELY cooked through.

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease 4 10-ounce ramekins with olive oil cooking spray.

 

Thaw the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 4 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Melt 2 tablespoons of butter in a large skillet.

Add in the onions and celery and cook for 5 minutes. Season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper and 1/4 tsp cumin. Cook until the onions are soft.

Now add in 1 TB olive oil, and the 2 TB of flour to form a roux.

Pour in the 2 cups of chicken broth. Let that simmer, stirring occasionally until thickened 3-5 minutes. Then add the 3 TB of grated parmesan cheese.

Next add in the mixed frozen veggies, cooked chicken and season w/salt&pepper to taste. Stir.

Place the ramekins on a rimmed baking sheet. Spray w/ fat free olive oil cooking spray. (At this point, if you wanted to, you could add diced potato to the bottom of the ramekins.

Spoon the pot pie filling evenly, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

Enjoy!

NOTES:

*For a glossy top crust, try spraying w/cooking spray and sprinkling with sea salt.

Tikka Masala

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tikkamasala

Indian food – not spicy!!

my recipe is adapted from this original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=65763

Minutes to Prepare: 20
Minutes to Cook: 20
Number of Servings: 4
6 Chicken tenderloins diced small
4 Tbsp olive oil
1/2 tsp ground cardamom
1/2 to 3/4  onion chopped finely
1 tsp ground (powdered) ginger 
2 tsp garlic, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 Tbsp chili powder
1 tsp garam masala
1/4 cup (to 1/2 cup, depending on how thick you like it) tomato puree
Salt to taste
Coriander to garnish1/4 cup waterPut the oil into a pan over a medium heat. When hot, add the ground cardamom. Add the onions and cook while stirring, until brown. Add the spices , garlic, cumin, coriander, turmeric, garam masala and chili powder and stir. Add the remaining ingredients. Add the tomato and puree and stir until thoroughly combined. Pour in the water and bring to a gentle simmer, stirring constantly. Taste the sauce and season with salt.
Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, until the chicken is cooked and tender. Garnish and serve .Number of Servings: 4

Holy Yum Chicken!

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holyyumchicken

Holy Yum Chicken!!

Ok…. #1, this picture does NOT do this justice. Not at all. My plate is too big. That’s 1 1/2 chicken thighs… seriously. But this chicken… oh man. The name fits it perfectly! I did not change anything in this recipe. I cannot claim it as my own. So… if you want to experience this AMAZING chicken (you MUST like mustard to like this)…. go to this website for the recipe. You’ll be glad you did. Holy Yum chicken… mmmmmm!!!!!

http://www.tablefortwoblog.com/holy-yum-chicken/

AMAZING!!!!!

Orangey Chicken

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orangychicken
Original Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=871143

1 tbsp olive oil
1/2 tsp dried thyme (MY recipe, I used fresh mint)
1/2 tsp salt
1/4 tsp white or black pepper
1 pound boneless, skinless chicken breasts (**I used 6 TJ frozen boneless  /skinless chicken tenderloins)
2 small to medium oranges (I used California naval oranges)
3 tbsp rice-wine vinegar  (**I had Rice vinegar, and white wine vinegar… I did half of each, and it tasted great!)
2 tbsp honey ( **I recommend to use local, raw honey)1. In a glass dish, mix together the oil, thyme (**or fresh mint),
salt, and pepper for a quick marinade.
2. Place the chicken flat on a cutting board, remove
any fat, and slice each breast into quarters
so that you have 1- to 1-1/2-inch thick strips. Add
the meat to the marinade and toss to coat. Cover
and place in the fridge for at least 15 minutes. (**OR, put the frozen chicken tenderloins directly into marinade, the fat already removed and they do NOT need to be thawed.)
(You can also do this in the morning.)
3. Zest the orange by using a grater to remove
just the orange part of the peel (not the white
pith). Using a sharp knife, cut away the remaining
peel and pith, then, holding the fruit over a
bowl to catch the juice, cut sections from the
orange, working in a V fashion to cut away any
membrane. Reserve the fruit and juice for the
sauce. (**I did this directly over a juicer to catch everything, but filter out the seeds and pith)
4. Preheat a nonstick skillet to moderate heat.
Spray with nonstick cooking spray (**Or use 2 turns of olive oil), then add
the chicken once the pan is hot. Discard the
marinade. Cook the chicken until firm and no
longer pink, about 5 minutes.
5. While the meat is cooking, place the vinegar
and honey in a small saucepan and bring to a
boil. Lower the heat and simmer until the mixture
is reduced by half. Add the orange, juice,
and the zest to the sauce, stir, and remove from
the heat. Divide the chicken onto 4 plates and
pour the sauce over the meat.I served this with white rice and Trader Joe’s green beans that I had sauteed in a skillet with olive oil, garlic and salt and pepper until done. Whole meal under 500 calories! (not including my wine… 🙂  )