Tag Archives: onion

Apple Thyme Lemon Chicken

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LemonThymeAppleChicken

This one has FLAVOR! I’m saying… like, chicken can be very void of flavor. Seriously. You’ve gotta try really hard to pack flavor into chicken. This one… SO flavorful and just bright! I used chicken thighs, and I think that helped keep the chicken moist also. I used skinless, but you can also use skin-on for extra moisture in the chicken.

I served this over mashed potatoes and with green beans. I am going to be trying mashed cauliflower soon… I’ll have to see how it compares!! Maybe mashed cauliflower and a salad next time… hmmm… this chicken was good… I’d definitely make this again. Two thumbs up from both my father-in-law and my huband!!

Ingredients:

  • 1/2 stick of butter
  • 2 apples, cored and chopped into slices
  • 1/4 onion cut into thin, large pieces
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme
  • 1.74- 2 lbs chicken (I used 5 pieces chicken thighs skinless)… you can use skin-on or skin off
  • 1/4 cup white wine
  • 11/2 cup chicken broth (low sodium)
  • 1/2 cup low fat greek yogurt (or crème fraîche)
  • Juice of ½ lemon and zest of 1 whole lemon
  • 1/4 tsp minced garlic
  • 2 tbsp finely chopped flat-leaf parsley

AppleThymeLemonChicken

Directions:

01 Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl.
02 Melt the remaining butter in the pan over medium heat and fry the onions, garlic, bay leaves and thyme for 2-3 minutes. Add chicken and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the white wine, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender (Mine I only cooked for about 15 min since it was chicken thighs). Whisk in greek yogurt and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes.

Enjoy!!!!!

 

And now, for the quote of the day:

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Taco Quinoa Skillet Meal (Meat Free!)

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QuinoaTacoSkilletMeal

This is made all in one skillet, ONE PAN!!! Seriously, this made my night SOOO much easier. Mix, simmer, top, serve! Whew! And… gotta say, serve this with chips, and it was really filling! YUM! So, easy, filling, tasty, goes well with chips… winner!

Ingredients:

1 cup organic white quinoa (Rinse well, just as you would rice!!!)
1 TB olive oil
1 can black beans (also rinse!)
1 clove garlic – minced
1 cup low sodium chicken broth (or vegetable broth)
1/2 cup Pace Salsa (Med.)
1/2 cup salsa verde (I used Trader Joes)
1/4 onion diced
dash cayenne pepper
1 tsp chili powder
3 tsp. ground cumin (orig. recipe called for 1/2 tsp… I was putting it in, and a BUNCH fell in… oops! Turned out great though!)
1 cup frozen corn
Zest and Juice of 1 lime
1 avocado (sliced and diced)
2 TB cilantro chopped
salt and pepper to taste

OPTIONAL: I topped mine with a bit of greek yogurt and shredded cheese… just to add a bit of “protein”. 🙂

tacoquinoaskillet

Directions:

  • Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in quinoa, chicken broth, beans, salsas, corn, chili powder and seasonings; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  • Remove from  heat when quinoa is close to being clear… no longer specks of white.
  • Stir in avocado, lime juice and cilantro.
  • Serve immediately

So easy, and delicious! We will be having this one again!!

And, for the quote of the day:

Proverbs14.15

Proverbs 14;15

Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

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CurriedChickenandVeggiesOnCoconutRice

So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

DSC_0695

Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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Greek Chicken Wraps

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GreekWrap

This used my leftover chicken that I had frozen from this previous post: https://dancinandcookininthekitchen.com/2014/06/02/sunday-lunch/

Now, if you didn’t have this leftover chicken… maybe you had some chicken from a rotisserie chicken leftover… or from a previous meal. This was a quick and easy meal.

Ingredients:

2 small chicken breasts (leftover or otherwise) heated, cooked and cut into 1-2 inch pieces
1 scallion
garlic powder (to taste if you sautee the chicken to reheat)
shredded cheese (as desired)
Lettuce
cherry tomatoes
Tzatziki Sauce (I buy pre-made organic from Trader Joes… you CAN make it… but it takes time)
Tortillas

 

Quick warm up and sautee in a skillet for a couple of min with a bit of cooking spray, add some garlic and a bit of greek seasoning (Pampered Chef has a great one!!), cumin, salt and pepper, etc. Then cut into 1-2 inch chunks. Place onto tortillas. Then, sprinkle desired amount of shredded cheese on top. Top that with scallion (green onion). Then, top with lettuce and tomato. Spoon generous amount of Tzatziki sauce onto wrap, roll and ENJOY!!!!

We paired this with guacamole and Trader Joes sweet potato chips.. DELISH!!! 🙂