Grilled Lemon and Rosemary Chicken

Nick made this chicken for us (he even chose the recipe on his own!) and we paired it with sweet potato gnocchi with fried sage and massaged kale salad for a truly delicious dinner. (It was our anniversary!) It was especially fun to get the herbs and kale from our drooping-in-the-heat garden and spend the afternoon cooking together.

Ingredients

1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil
1 Tbsp. Dijon mustard
1-2 Tbsp. finely chopped fresh rosemary
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
boneless, skinless chicken breasts (or other cut of choice)
1 lemon, sliced in half (optional)
baby arugula (optional), as a bed for the grilled chicken

Directions

Whisk together lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. In a large zip-loc bag or a glass dish combine chicken and marinade. Turn to coat and allow chicken to marinade up to 30 minutes at room temperature (or longer in the fridge for even more flavor).

Cook on a greased grill over medium-high heat, discarding left over marinade. Cook about 6 minutes per side for chicken breasts. (Optional- place lemon halves cut-side down on the grill grade and grill until charred, about 4 minutes.)


from Food Network

Guacamole Chicken Salad

Ingredients

2 cups leftover cooked chicken, cubed or shredded
1/3 cup whole plain Greek yogurt
2-3 T salsa verde (optional)
1 green onion, chopped
1/4 cup chopped fresh cilantro
1/4 cup crumbled Cotija cheese (feta works well)
1/2 an avocado, diced (I used more)
juice from 1/2 a lime
generous pinches of salt and ground cumin

Directions

  In a medium bowl combine the chicken, yogurt, salsa verde, onion, cilantro, and Cotija cheese. Mix thoroughly. Gently fold in the avocado. Add the lime juice, salt, and cumin and stir again gently. Taste and adjust seasonings if necessary.

Serve wrapped in a tortilla, in a pita, with chips, or over salad greens. Or by itself.

from Perry's Plate

Chicken Salad with Peaches and Blue Cheese (Feta)

This recipe has been up since I first starting typing up our favorite recipes. A great summer meal that is on frequent rotation in our kitchen. And, since I'm extra lazy these days- I often skip the recommended vinaigrette and use a little bit (because those peaches are so juicy) of my favorite poppy seed dressing.

Ingredients:

Salad
2 heads romaine lettuce, cut crosswise into 1-inch strips.
1 rotisserie chicken, meat sliced into bite-size pieces
2 peaches, roughly chopped (with or without peel)
3/4 cups (3 oz.) crumbled blue cheese
1/2 cup (2 oz.) almonds, roughly chopped

Vinaigrette
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
freshly ground black pepper

Directions:
1. Arrange lettuce, chicken, peaches, cheese, and almonds on a platter or on individual plates.

2. Whisk together the vinegar, oil, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad.

This can be customized to what you prefer, or what you happen to have in the refrigerator.
Instead of peaches... sliced pears, halved red grapes
Instead of romaine...spinach, arugula, spring mix
Instead of blue cheese... goat cheese, feta
Instead of almonds... walnuts, pecans

Serves 4-6.

from Real Simple: Meals Made Easy

"Spicy" Chicken & Black Bean Pasta

We've been enjoying this recipe for a while, but only this past time did Siena gobble it all up! I'm not sure if it is just taste buds maturing a bit, but every time she eats a meal completely unmodified I want to jump for joy. Really, I could go on and on about how happy this makes me- in fact, I'm sure I will as I post other recipes of food she willingly (and knowingly) eats.

 This makes a lot! I halved the original recipe and we still ate it for 2-3 days. The original is a little spicier (hence the name), but I'm wimpy so this ratio of spices seemed to work out pretty well.

1/2 lb whole wheat pasta, cooked al dente  (spaghetti & fettuccine work great)
1/4 cup extra-virgin olive oil
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces (1 is plenty for our family)*
1 tsp chili powder
1 tsp ground cumin
1-2 garlic cloves
1 jalapeno, seeded and diced
1/2 bunch green onions, chopped
1 red bell pepper
1 15oz can black beans, drained and rinsed
2-4  oz feta cheese, crumbled
2 small Roma tomatoes, chopped
1/2 c fresh cilantro, roughly chopped

1. In a medium skillet, heat olive oil  over medium heat. Add chicken, chili powder, cumin, and garlic. Saute until chicken is cooked through, but not browned. Remove chicken and set aside.

2 .Return skillet to heat. Add jalapenos, green onions, and red bell pepper; saute 3-4 minutes. Stir in black beans; heat about 3 minutes. Add feta and chicken, and heat thoroughly. Remove from heat and stir in tomatoes. Toss pasta gently with sauce and sprinkle with cilantro.

*I think this could easily be adapted to be vegetarian-just add spices when you saute jalapenos, onions, and pepper. I'd also consider increasing the black beans.

adapted from Lauren Loves Food

BBQ Chicken Salad with Avocado Vinaigrette

Welp, here we are with a full week in the 100s...and no relief in sight. We're trying to enjoy grilling while we can, and salads are such a good way to keep the kitchen cool. Here is a pretty basic BBQ chicken salad with a twist from a tasty vinaigrette. The funny thing is, we were already planning on having red potatoes on the side and when I found the recipe for the vinaigrette they also had the same side dish. Guess it's a good combo? Not the best picture, but I am finding I am less and less patient once it comes to dinner time :)

BBQ Chicken Salad

 chicken breasts, grilled with favorite barbeque sauce (plus a bit more to add after cutting up)
greens of choice (romaine, spinach, mixed greens, etc)
black beans, drained & rinsed
fresh corn (or frozen corn, thawed)
red onion, to taste
cucumber, diced
tomatoes, diced
cheese of choice
fresh cilantro, roughly chopped

Avocado Vinaigrette

1/3 cup olive oil
1/6 cup white wine vinegar
2 scallions
1 Tbsp. peach jam
1/2 medium ripe avocado
Salt and pepper to taste
 *makes enough dressing for 4 servings

To make salad, layer greens with remaining ingredients. Add a bit of dressing and toss. Garnish with cilantro.

dressing adapted from Two Peas and Their Pod

Poppy Seed Chicken Pitas, Now and Then

I made this to take for our picnic lunch at our ward activity a few weeks ago. I made this the night before and just kept finding things to add to enhance it. I think the original recipe is tasty (bottom picture), but this version offers a bit more in terms of veggies helping bulk it up without all of the bulk being meat. Nick and I were both going for the leftovers, the pregnant lady won. Thanks, Nicky Poo.

Ingredients

2 chicken breasts
drizzle of olive oil
1 lemon
1/2 tsp. thyme (just add it on as you like!)
kosher salt and fresh black pepper
1/4 cup mayonnaise
1/3 cup low-fat plain Greek yogurt-- I used an entire 5.8 oz container
1 tablespoon Dijon Mustard
1-2 stalk celery, chopped
1-2 red bell peppers, diced
1/4 cup onion, minced (red or white)- to taste
1/2 cup chopped pecans, almonds or walnuts, toasted (I used sliced almonds)
1/4 cup chopped fresh chives (can use tops of green onions)
2-3 Tbsp. fresh chopped parsley
1 1/2 Tbsp. poppy seeds
1/2 cup dried apricots, chopped (optional) OR dried cranberries
torn lettuce or spinach leaves, for serving
whole-wheat Pitas, halved

Directions

1. Preheat oven to 400 degrees Fahrenheit. Give the chicken a very light drizzle of olive oil. Squeeze half of the lemon over tops of chicken breasts in a baking pan. (To get the most lemon juice, leave at room temperature, heat for a few seconds in microwave and roll around before squeezing.) Season with salt, pepper and thyme. Cover with foil and bake until cooked through and juices run clear (170 degrees). Remove from oven and let cool.

2. In a large mixing bowl whisk together the mayo, yogurt, juice of the other half of lemon, mustard, celery, bell pepper, onion, chives, parsley, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots/cranberries and nuts if desired or save the nuts for sprinkling over top.

3. Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita. Sprinkle with nuts.

Makes 6-8 pitas

adapted from Cinnamon Spice & Everything Nice

Chicken Burgers with Garlic & Rosemary

 

A few months ago we got a sweet deal and went from no television stations to more than I can count. From February til the end of the year we get free cable (plus movie channels)- oh yes, and a DVR. (It's part of a trial for a new cable package or something. ) It has been heavenly. I don't consider myself to be a big TV watcher, but there are a few channels/shows I like. Unfortunately, the time I watch TV is after I've put Siena to bed and read for a while = late = makes me want to eat everything. Nick has even asked me not to watch too close to bed because it makes him starving too! (So I guess it's not just a pregnancy thing.) I saw this a while ago and was excited to try it out. It was super easy and flavorful, I think it will be on rotation a lot this summer!

Ingredients

3 Tbsp. olive oil mayo
3 Tbsp. low-fat plain Greek yogurt
1 Tbsp. freshly chopped rosemary
1 clove of garlic, minced
1 lb ground chicken breast (could try turkey as well)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
whole wheat buns
arugula

Directions

1. In a small bowl combine mayo, yogurt, rosemary, and garlic. Set aside.

2. In a large bowl add ground chicken, salt, pepper, and mayo-yogurt mixture (optional:reserve a tiny bit of mixture to use later on buns). Gently combine ingredients and form patties (I formed 5 from 1.2 lbs). Mixture will be wet- place patties on a wax-paper lined baking sheet and put in freezer or refrigerator to help set.

3. On a preheated and sprayed grill, place chicken burgers over medium heat. Cook on each side for 7 minutes. Remove from heat and allow to rest for a few minutes. Serve on a whole wheat bun with some arugula.

adapted from Giada

Lemon Chicken Breasts

 
    Sometimes I just can't bring myself to delay or interrupt dinner to sneak in a picture. Truth be told, I take most pictures of food the next day when I'm enjoying left overs for lunch. We enjoyed this super easy dinner quickly after returning home from church. We paired it with brown rice and steamed broccoli... but as you see pictured, I enjoyed the left overs with a little pasta the following day.

Lemon Chicken Breasts
from  Food Network


Ingredients

1/4 cup good olive oil
3 Tbsp. minced garlic (9 cloves)
1/3 cup dry white wine
1 Tbsp. grated lemon zest (2 lemons)
2 Tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme leaves (can use dried as well)
kosher salt & freshly ground black pepper
4 boneless chicken breasts

Directions

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

3.Pat the chicken breasts dry and place them skin side up over the sauce (I used skinless). Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Yogurt-Marinated Chicken Kabobs with Mint Quinoa

 Really the main thing I changed with this meal is halving the dipping sauce that goes along the side- it made way more than we used. I prepared the chicken earlier in the day and let it marinate bit longer. I kept it in the refrigerator and pulled it out 20 minutes before putting it on the grill. Once everything was skewered it was pretty quick from there.

Yogurt-Marinated Chicken Kabobs with Mint Quinoa
adapted from Simply Healthy Family

 Ingredients

10-12 metal or wooden skewers
1 1/2 cups plain fat free yogurt, divided
1 1/2 tsp. garam masala
1/2 tsp. curry powder
2 cloves garlic, minced
2 lbs. boneless, skinless chicken breasts, cut into 1 1/2 -inch pieces
2 red bell peppers, cut into 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
1/4 cup crumbled low-fat feta
1-2 Tbsp. minced red onion
1 tsp grated lemon zest
2 Tbsp. chopped mint leaves, divided
1 cup quinoa, uncooked

Directions

1. If using wooden skewers, soak in water for at least 20 minutes. Meanwhile, combine yogurt, garam masala, curry and garlic in a zip lock bag. Add chicken, seal bag, and shake to coat. Let sit at room temperature for 20 minutes.

2. In a small bowl, combine remaining yogurt, feta, onion, lemon zest, and 1 Tbsp. of chopped mint leaves. Set aside.

3. Bring 2 cups of water to a boil. Rinse quinoa thoroughly in a sieve. Bring quinoa to a boil, turn heat down to a simmer and cook covered for 10 minutes, stirring occasionally. Remove lid, cook for about another 5 minutes. Cover when done and remove from heat.

4. Preheat grill to medium-high (spray before heating). Thread chicken, onion, and bell peppers onto skewers. Discard left over marinade. Grill kabobs, turning only once (pick them up with a large tong in the middle, instead of by the stick). Cook til juices run clear, 10-15 minutes.
 Serve kabobs with quinoa sprinkled with mint and a bit of the dipping sauce on the side.

Southwest Rolls

slightly adapted from A Hint of Honey 

My friend, Jessie made these for my baby shower 2 years ago and I've also enjoyed them at a church activity where I was in charge of serving/replacing food trays = shoving these in my mouth behind the scenes. They are so delicious and worth making a lot at atime. We ate some the same evening and froze the rest, super easy to reheat-great as an appetizer or paired with something as a main dish.

Ingredients

2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cooked and diced

2/3 cup green onion, sliced

2 large red bell peppers, minced
1 cup frozen corn kernels, thawed (I used fresh corn cooked, then cut off the cob)
1 can black beans, rinsed and drained
2/3 cup frozen chopped spinach, thawed and drained- I used fresh spinach, closer to 3/4 cup or 1 cup
1/4 cup diced jalapeno peppers, seeded and rinsed (1 medium sized)
3 Tbsp. minced fresh parsley (or 1 1/2 tsp dried)
2 tsp. ground cumin
2 tsp. chili powder

2 tsp. garlic powder (or 5 cloves fresh minced garlic)

1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)
1 tsp. salt
1/4-1/2 tsp. ground cayenne pepper (more or less to taste)

3 cups shredded Monterrey Jack or Cheddar cheese
20-30 (6-8 inch) whole wheat flour tortillas (or your favorite tortilla- like the ones you cook yourself)

Avocado Dipping Sauce

1 fresh avocado, smashed
1/4 cup mayonnaise

1/4 cup sour cream

1 Tbsp. buttermilk-- didn't have on hand, used a little fresh lemon juice

1 1/2 tsp. white vinegar

1/8 tsp. salt

1/8 tsp. dried parsley

1/8 tsp. onion powder

1/8 tsp. garlic powder

1 dash dried dill weed

1 dash pepper

Directions

1. Heat olive oil over medium heat. Add green onions and bell pepper and saute 5 minutes until tender.

2. Add diced cooked chicken, corn, spinach, black beans, jalapeno, parsley, cumin, chili powder, garlic powder, cilantro, salt, and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in cheese so it melts.

3. Place tortillas between two moist paper towels and microwave 30 seconds-1 minute until hot and pliable. {I was using the tortillas you cook yourself, so this was bit different}

4. Spoon even amounts of mixture onto each tortilla. Fold in ends of tortilla, then roll tightly around mixture. Arrange in a medium dish, cover, and store in the freezer or refrigerator. Chilling them for several hours before baking helps hold them together, but is not absolutely necessary. They keep well frozen, and can be placed directly in the oven.

5. Lightly butter a baking sheet and place rolls evenly on the pan.

6. Bake rolls at 375 F for 20-25 minutes, until golden brown and the edges begin to crisp, rotating them every 10 minutes.

7. Remove them from the oven and allow them to cool for several minutes before slicing in half. Serve with Avocado Dipping Sauce and garnish with chopped onion and tomato.

8. To prepare sauce combine all ingredients in a small bowl and whip until creamy. Store in an airtight container in the refrigerator until ready to serve.

Chicken Salad Salad

It sounds a little redundant, but I think that is the best name for it. Here is an easy way to take something delicious (but not exactly that healthy) and make it a little better and substantial.


Ingredients


Chicken Salad
4 cups cooked chicken (or make it easy with a rotisserie)
2 cups cooked brown rice
1-2 cups grapes
1 1/2 cups diced celery
2 cups fresh pineapple, cut into bite-sized pieces


Dressing
2 Tbsp. orange juice
1 tsp. salt
1/2 cup mayonnaise
1/3 cup low-fat Greek yogurt


Base for salad
crunchy greens- like romaine, torn or chopped
lots of red bell pepper, diced or Julienne
1 cup slivered almonds


Directions
1. Prepare the chicken salad by combining chicken through pineapple in a large bowl. In a small bowl, prepare dressing and when combined add to large bowl.

2. Just prior to serving, layer the green salad with the chicken salad- adding almonds on top for extra crunch. Garnish with green onion or parsley, if desired.

Honey Lime Enchiladas

adapted from many-a-cooking blog, originally from The Sisters Cafe


Weird. I just noticed that I posted this June 25, 2010- almost exactly a year ago. Well, after a year of eating this many times I think I've found my favorite way to prepare it. Adding black beans and fresh chopped spinach as well as omitting the cream make these a little bit healthier and even more tasty.

Ingredients

4-5 Tbsp. honey
juice from 2 small or 1 large lime (approx 5 Tbsp.)
1/2 tsp. garlic powder
2 tsp. chili powder
1 lb. chicken breast, cooked and shredded (approx. 2 large chicken breasts)
1 can black beans, drained and rinsed
fresh baby spinach, to taste (I do maybe 3-4 oz?)
12 8-inch whole wheat or flour tortillas
Monterrey Jack cheese, shredded (or Mexican blend)
14 oz. green enchilada sauce (I'm partial to Hatch enchilada sauce)
1/4 cup heavy cream or half and half (*can omit entirely)

Directions

1. Mix the honey, lime juice, garlic powder, and chili powder in a small bowl. Add the shredded chicken and marinate in the refrigerator for at least 1/2 hour, but up to several hours.

2.  Take spinach leaves, stack several, roll up and chop. Repeat as needed until all spinach is chopped.

3. Pour 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill tortillas with chicken & bean mixture, spinach, and shredded cheese (saving enough cheese to sprinkle on top) and roll tightly. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour on top of the enchiladas and sprinkle with cheese. *Last time I didn't use any cream and I didn't miss it at all. Promise.

3. Bake in preheated oven at 350 F for 20-30 minutes, until brown and crispy on top.

Serves 4-6.

Mulligatawny

originally from San Antonio Express-News, seen on Perry's Plate

Also known as the "Seinfeld soup" which is how I convinced Nick to try it- he couldn't deny it was pretty darn good.

Ingredients

6 Tbsp butter
2 small yellow onions, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 green or red bell pepper, cored, seeded, and diced
1/2 cup flour
1 T good quality curry powder
1/2 tsp nutmeg
6 whole cloves (or 1/2 tsp ground)
4 sprigs parsley (or 2 tsp dried)
2 quarts chicken broth
2 tsp salt
1/4 tsp pepper
2 cups chopped tomatoes (or one can diced/whole tomatoes, undrained)
2 cups cooked chicken, chopped or shredded
1 cup heavy cream or half and half
2 cups cooked brown or wild rice


Directions

1. Melt the butter in a large, heavy soup pot over medium-high heat (I used my 7 qt, but I had plenty of room). Add onions, carrots, celery and bell pepper; cook, stirring frequently until onions are soft and clear. Stir in the flour, curry powder, nutmeg, and cloves and cook for a minute or so. Add the chicken broth, parsley, salt, pepper, and tomatoes. Bring to a boil, reduce heat to medium-low and simmer, covered, for about an hour.

2. Blend soup with an immersion or stick blender (or transfer to a blender in batches and puree) until completely smooth. If using whole cloves, remove before blending.

Stir in the chicken, cream, and rice; heat through before serving.

Serves 8.

Herbed Risotto with Chicken and Carmelized Onions

adapted from All Recipes & Annie's Eats

After seeing a clip on Food Network of risotto, I really wanted to try it out. When I tried this recipe I made the chicken, but I think next time I will opt for a rotisserie which will make it a little quicker- so if you want the directions for preparing the chicken try out the link from Annie's Eats. This went really well with some steamed broccoli.

Ingredients

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
1 1/2 cups Arborio (medium grain) rice

3/4 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
freshly ground black pepper

Directions

1. Add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate and set aside.

2. In the same skillet add 2 tablespoons of the butter set over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Add 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding 1/2 cup at at time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.

3. Meanwhile, shred rotisserie chicken into bite-sized pieces. Stir in shredded chicken and caramelized onions into the risotto with Parmesan, the remaining butter, lemon juice, parsley and chives. Season with salt and pepper, to taste.  If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture.

Chicken Biryani

from Cooking Light

"A biryani is a rice dish that's popular in India and Pakistan and usually features a mix of rice, herbs, and spices as well as some type of vegetables or meat."

   This dish was surprisingly tasty. It was sweet and really pretty simple to make- all in one pan, so clean up is great. Since the cooking/sauting times are so short- next time I make this I will have the spices measured and everything chopped and ready to go before hand, instead of attempting to chop as I go.

Ingredients

2 tsp. canola oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup chopped onion (about 1 medium onion)
1 jalapeño pepper, seeded and minced
2  tsp.  minced fresh ginger
1 1/2  tsp.  garam masala
3/4  tsp. ground cumin
1/2 tsp. salt
2-3 garlic cloves, minced
2 cups chopped plum tomato (about 2 tomatoes)
1 cup uncooked basmati rice
1/3 cup golden raisins
14 oz low-sodium chicken broth
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds
lime wedges


Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes (it will not be cooked through entirely, but only cook 3 minutes). Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 50-60 minutes  or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Pesto Calabrese

Hatch original recipe

After being gone for 5 weeks- home a week- gone another week- having a little gal who was teething and sick and waking up a million times a night plus not taking good naps--- it has taken a bit of time to get back into the swing of cooking. I honestly forgot that you can buy marinara sauce in a jar and cook some noodles and that can be dinner- but I'm glad we remembered that and I am going to keep some on the shelf. However, if you find yourself with time or energy or a desire to make something a bit nicer than jarred sauce and pasta- here is a recipe that is one of our very favorites. Nick came up with this recipe on his mission- and he says it is one he is most proud of since it isn't a very common dish and he figured it out with one of his companions. I will happily admit that anytime I make this dish it isn't quite as good, so I try to sucker him into making it whenever possible.

Ingredients

1 box Barilla pasta ( we opt for penne)
1 medium yellow onion
1 red bell pepper
1 yellow bell pepper
2 Tbsp. olive oil
1 Tbsp. dried or fresh basil
salt, to taste
chili pepper, to taste
red pepper flakes, to taste
1-2 cups of grated cheese ( 1 cup mozzerella, 1/2 cup pecorino romano or parmeggiano, etc)
*bit of Gorgonzola for depth- 1/2 oz, a few large crumbles...
grilled chicken (optional)
diced tomatoes (optional)


Directions

1. Bring salted water to a boil, add pasta and cook until al dente, about 10-11 mintues.

2. Meanwhile, dice onion and bell peppers. In a small frying pan over medium heat add oil, salt and basil and saute onion and peppers, until soft. Place in food processor or blender, and blend thoroughly.

3. Transfer blended mixture to small sauce pan, over low-medium heat, add cheese and melt until incorporated-about 5-10 minutes. (I usually just keep it warmed until the pasta is ready) Add chili pepper/red pepper flakes to taste. Mix with pasta cooked al dente, add in diced tomatoes and grilled chicken before serving.

Serves 6-8.

*We tried the Gorgonzola this last time and it was perfect! The taste wasn't strong by any means, but it really added a little extra something. I highly recommend it with this addition.

Coconut Almond Crusted Chicken

from Cinnamon Spice and Everything Nice

Ingredients

2/3 cup sliced almonds, crushed
2/3 cup unsweetened coconut flakes
1/8-1/4  teaspoon curry powder
pinch of sea or kosher salt
a few cracks of fresh black pepper
4 large skinless chicken breasts or cutlets, at room temperature
1/3 cup coconut oil, plus more for greasing pan.

Directions

1. Preheat oven to 425 degrees F. Grease a 9 x 13 baking dish with coconut oil.

2. In a large, shallow bowl mix coconut shreds, chopped almonds, curry, salt and pepper.

3. Rinse chicken and trim off visible fat. Pat dry with paper towels and set aside.

4. Melt coconut oil. Dip chicken in coconut oil, allow excess to drip off, then dredge in coconut/almond mixture, patting the coconut mixture onto the chicken. Place in single layer in baking dish. Add a bit more of salt and freshly ground pepper.

5. Drizzle remaining coconut oil and coconut/almond mixture over the top. Bake about 40 minutes for breasts or about 20-25 minutes for cutlets (internal temp. 160 degrees F).

Southwestern Chicken and Barley "Soup"

 

 adapted from Perrys' Plate

{This is kinda cheating since this recipe was already on the blog a while ago...but we ate it again and this time I took a picture...and yes, that spoon had already been in my mouth.}

    Maybe I'm super lazy, but I am beginning to have the mindset that many soups taste better and are easier to prepare in a trusty crock pot. I threw everything in just before nap-time ended, cooked on high for 4 hours and called it done. This resembles a tortilla soup, but had a little something extra filling with the barely. This is a perfect number for a busy (or in my case lazy) day.

Ingredients

1-2 chicken breasts (fresh or frozen)
1-2 minced garlic cloves
2-3 cups chicken broth {depending on if you want it more soup-like or chili-like}
2 cups frozen corn
1 15-oz can kidney or black beans, rinsed and drained
1 15-oz can tomato sauce
1 10 oz. can diced tomatoes w/green chilies
1/2-1 cup pearl barley (uncooked)... or just throw in however much you'd like
1 1/2 tsp. chili powder
1/2 tsp cumin
dash of coriander
juice from 1 small lime or 1/2 large lime (about 2-3 T)

Garnish with...
green onions, chopped
fresh cilantro, chopped
sour cream
shredded cheddar cheese
avocado, diced

Directions

   In a slow cooker, add chicken through lime juice. Cook 3-6 hours at the appropriate temperature. Before serving, use two forks and shred chicken into bite sized pieces. Garnish with desired topping and enjoy every bite.

Serves 6

Chinese Chicken and Broccoli

 adapted from the Nest and Annie's Eats

I love broccoli. Lucky for me it is available for a good part of the year. The first time I made a variation of this dish the broccoli was overcooked which was blah and the meal did not reheat well at all. This time around I was extra careful to leave my broccoli with lots of crunch and it was just as great the next day.


Ingredients

2 tsp. cornstarch

2 tsp. rice wine

2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 tsp. peanut oil, divided

2 tsp. sesame oil, divided

4 cloves garlic, minced
1 tsp. freshly grated ginger

1/4- 1/2 tsp. red pepper flakes

4 cups broccoli florets

6 Tbsp. chicken broth, divided

3 Tbsp. soy sauce

2 Tbsp. hoisin sauce

1 ½ tsp. brown sugar

1 (8-ounce) can sliced bamboo shoots, drained {forgot to add this time, but it adds some great texture}
scallions, chopped
sesame seeds, for garnish

Directions

1. In a medium bowl, whisk together the cornstarch and wine. Add the chicken and mix well. Heat half of the peanut oil and the sesame oil in a large skillet or wok over medium high heat. Add the chicken pieces to the pan and saute until golden brown and cooked through. {I threw in a bit of salt here}.

2. Using a slotted spoon, transfer cooked chicken to a bowl. Add remaining oil to the pan. Add garlic and ginger and saute about 30 seconds to a minute. Add red pepper flakes and broccoli.

3. Pour in half of chicken broth (it should steam and boil quickly). Allow broccoli to cook until most of the broth has evaporated but the broccoli is still semi-crisp (2-3 min). Add the bamboo shoots and stir to combine.

4. In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, and remaining 3 Tbsp. of chicken broth add to pan along with the cooked chicken. Heat through, stirring frequently, until the sauce thickens, about 3-5 minutes. Remove from heat and add scallions. Garnish with sesame seeds.

Serve over brown rice.

Grilled Lemongrass Chicken with Red Quinoa and Vegetables

adapted from Self

Easy enough for prepare? Check

Healthy? Check

Delicious? Check

Husband liked it? Check

I liked it? Check

Baby liked it? Check

The lemongrass in this has such a wonderful aroma. I may or may not be salivating a bit thinking about it. I got a few stalks from Whole Foods for honestly $0.25 or so- don't be tricked into buying the pre-made stuff in a tube. Be sure to add fresh mint into the mix because it really is the ticket to making this extra delicioso.

Ingredients

Marinade

3-5 medium shallots

4-5 stalks fresh lemongrass (tough outer leaves removed)

1 piece ginger (about 1 1/2 inches), peeled

¼- 1/3 cup canola oil

½ cup fresh lime juice

2 Tbsp. tamari (or soy sauce)

2 Tbsp. light brown sugar

1 tsp. sea salt, plus more to taste

1 tsp. freshly ground black pepper

2 teaspoon ground coriander

3-4 boneless, boneless skinless chicken breasts

drizzle olive oil (1-2 tsp.)

1 cup red quinoa

2 cups chicken broth (or stock) or water

1 pound (about 3 cups) fresh sugar snap peas, strings removed

1-2 (2 cups) red bell pepper, cored, seeded, and thinly sliced

fresh mint, chopped

Directions

1. To make the marinade puree shallots, lemongrass, ginger, oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a food processor, until smooth. This should make about 1 ¼ cup of marinade. Place chicken in a baking dish and spoon on ¾ cup marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Reserve and refrigerate remaining ¾ cup of marinade.

2. When chicken is ready to cook, preheat grill. While grill is heating up, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 15-20 minutes. Turn off heat; let sit, covered, until ready to serve.

3. Meanwhile, grill chicken over medium heat turning once, for 4-6 minutes per side. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces.

4.While chicken is grilling, remove reserved marinade from refrigerator-whisk to freshen. Pour 1 Tbsp. of marinade in a large skillet and heat over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3-4 minutes. Turn off heat. Add fresh mint and toss. Serve chicken and vegetables with a side bed of quinoa. Warm-up reserved marinade and drizzle on top of chicken and vegetables for a little extra flavor, if desired.