Wednesday, June 17, 2009
Monday, March 30, 2009
Friday, March 13, 2009
Monday, February 23, 2009
Grilled Chicken with Basil Sauce
Grilled Chicken with Basil Sauce
from Emily Koller
2/3 cup extra-virgin olive oil
3 T. plus 1/4 cup fresh lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
12 chicken tenders (or 6 boneless skinless chicken breasts)
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 tsp grated lemon zest
Whisk 1/3 cup of oil, 3 T. of lemon juice, 3/4 tsp salt, and 1/2 tsp pepper in heavy-duty re-sealable plastic bag. Add chicken and seal bag. Massage the marinade into chicken. Refrigerate at least 30 minutes and up to 1 day, turning chicken occasionally.
For sauce: Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup olive oil. Grill chicken. Transfer to plate and drizzle the basil sauce over.
Wednesday, February 11, 2009
Mediterranean Chicken Stew
Mediterranean Chicken Stew
1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
2 tbs. of bacon diced
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (*I put a lot more)
1 teaspoon white-wine vinegar (I left this out)
1/4 cup chopped fresh parsley
Creamy Polenta, for serving (recipe below)
Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and bacon, cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.
Creamy Polenta
4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter
In a large saucepan, bring water, salt, and pepper to a boil over high heat.
Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
Remove from heat; stir in Parmesan cheese and butter until smooth.
Monday, February 9, 2009
Chicken Salad
Chicken Salad
1 1/2 cups cooked chicken breast
1 cup carrots, shredded
2 cups fresh spinach, chopped
1 cup fresh tomato, chopped
1 cup frozen corn, thawed
5 green onions, chopped
2 teaspoons seasoning blend (I used Season All)
1/2 cup reduced fat mayonnaise
Combine all ingredients and mix well. Serve on a leaf of lettuce or in a whole wheat tortilla as a salad wrap.
Saturday, February 7, 2009
Tuesday, January 20, 2009
Whole Wheat Spaghetti with Chicken and Yellow Squash
whole wheat spaghetti
Monday, January 12, 2009
Monday, December 1, 2008
Fontina Chicken with Spinach and Roasted Red Peppers
Fontina Chicken with Spinach and Roasted Red Peppers
Boneless skinless chicken breasts
Fontina cheese - sliced
Jar Roasted Red Peppers - chopped into bite size pieces
Fresh baby spinach (*JR likes to use a box of frozen creamed spinach)
Butterfly each chicken breast and pound it out so that it is even. Fill with sliced cheese, spinach, and the roasted red peppers. Generously salt and pepper the outside of each chicken breast. In a large skillet brown each chicken breast on both sides. Transfer to a cookie sheet covered in foil (for easier clean up) and sprayed with PAM. Finish cooking in a 350 degree oven.
Friday, November 21, 2008
Crepes
Blender Crepes
from Jenny
3 eggs
1 cup flour
1/2 tsp salt
1 1/4 cup milk
1/4 cup water
Mix in blender on low . Add 2 Tbsp, melted butter.
Cook over medium heat in a nonstick pan sprayed with cooking spray. Stack on wax paper or parchment paper. You can make them ahead and reheat.
Fillings: Dinner crepes -- have bowls of ingredients like chicken, (or chicken or ham lunch meats), cheese, broccoli, sauteed mushrooms. I like the chicken-mushroom-white cheese. Dessert crepes: try nutella with strawberries or bananas. Vanilla ice cream with frozen raspberries. Fillings I haven't tried: traditional is butter and powdered sugar.
Sunday, November 16, 2008
Thursday, November 13, 2008
Curried Chicken Ragout
from Lillian Hoyt
2 T Oil
1 large Onion
1 or 2 yellow squash cut into pieces
1 t minced Garlic
1 ½ t mild Curry Powder
4 uncooked Chicken Breasts
1 C Chicken Broth
2 medium Tomatoes
1 T chopped Cilantro
¾ C plain Yogurt
Salt and Pepper to taste
3 C cooked Rice
Heat oil in skillet. Sauté onion and squash. Stir in garlic and curry. Add chicken breasts, chicken broth, and tomatoes.
Bring all items to a boil. Reduce heat to medium-low, cover and simmer until chicken is cooked through. Add yogurt and bring to a simmer. Season with salt. Garnish with cilantro. Serve with rice.
Honey Mustard Baked Chicken
Honey Mustard Baked Chicken
½ cup melted butter
1 cup honey
½ cup prepared mustard
1 tsp. salt
1 tsp. curry powder
4 boneless, skinless chicken breasts (may cut into healthy strips or leave whole.)
Roll in honey-mustard mixture. Pour remaining marinade over the top and bake in 375 degree oven. Serve with rice.
Enchilada Casserole
Enchilada Casserole
About 12 corn tortillas
1 small onion
1 can (28 oz.) green enchilada sauce
1 lb. chicken that has been cooked and shredded or cut into bitesize pieces
1 lb. cheddar cheese
Salt and pepper
Garlic powder ( a dash or two)
Saute onions; add meat and spices. Cut corn tortillas into fourths. In a 9”x13” pan layer, corn tortillas, meat/onion mixture, sauce and then cheese. Repeat ending with a layer of tortillas then sauce and cheese. Bake at 350 degrees for 20 min or until its bubbly. To serve top you’re your choice of : shredded lettuce, tomatoes, olives, sour cream and salsa. Serve with tortilla chips.
Cafe Rio Style Salad with Creamy Tomatillo Dressing
*These are all SO good! My mouth is watering just thinking about it!
Salad Assembly (use a large bowl, pie plate, etc.):
1. Warmed tortilla
2. Sprinkle with cheese
3. Beans, black or pinto, seasoned if you want (warm)
4. Lime Cilantro Rice (warm)
5. Shredded pork, beef or grilled chicken (warm)
6. Chopped Romaine lettuce
7. Pico de Gallo
8. Creamy Tomatillo Dressing
LIME CILANTRO RICE
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 tsp. chicken bouillion (or cubes)
½ bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
2 Tbsp. lime juice
½ tsp. salt
3 cups long grain white rice
In a stock pot, saute the onion and garlic in the butter. When tender, add water and all other ingredients, except the rice. Bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook until liquid is absorbed and rice is tender.
CREAMY TOMATILLO DRESSING
1 cup buttermilk
1 cup mayonnaise
1 package dry buttermilk Ranch dressing
2 tomatillos, quartered
1 jalapeno, seeded and rough chopped
½ bunch cilantro
Juice of ½ lime or 1 small lime
1 clove garlic
Add all ingredients to a blender. Blend well. Refrigerate.
PICO DE GALLO
Tomatoes
Onion
Cilantro
Garlic
Lime juice
Salt and pepper
Pinch of cumin
Chop and combine like a salsa. Chill.
Chicken Satay
Chicken Satay
Chicken breasts, cut in strips or chicken tenders
Marinate in:
1 can cream of coconut
¼ cup lime juice
2 Tbsp. vegetable oil
½ cup soy sauce
2 cloves garlic, crushed
1/8 tsp. ground red pepper
Skewer and grill. Serve with peanut dipping sauce.
Grandma's Barbecue Chicken
Grandma's Barbecue Chicken
Combine:
1 cup bottled barbecue sauce
1/3 cup vinegar
1/3 cup water
Add:
1 large onion, minced
1 tsp. salt
½ tsp. minced garlic
½ tsp. celery salt
½ cup brown sugar (a little less)
2 capfuls Worcestershire sauce
½ cup green pepper, chopped
1 ½ tsp. flour
Paprika
Pour over one large cut-up fryer chicken in a baking pan. Cover with foil and bake 2 hours at 325 degrees, then one more hour uncovered.
Chicken Piccata
Chicken Piccata
from Jenny
2 large lemons
4 boneless, skinless chicken breasts
**cut in smaller pieces or pound into thinner medallions
½ cup flour, salt and pepper
1 cup chicken stock
2 Tbsp. small drain capers
4 Tbsp. oil
1 small shallot minced or 1 clove garlic
3 Tbsp. unsalted butter
2 Tbsp. minced fresh parsley
1. Halve one lemon from pole to pole. Trim ends from one half. Cut crosswise into slices 1/8-¼ inch thick. Set aside. Juice remaining half and whole lemon to obtain ¼ cup juice -reserve.
2. Sprinkle both sides of cutlets with salt and pepper. Measure flour into pie tin. Coat cutlets and shake excess off.
3. Heat heavy pan over medium high heat for 2 minutes. Add 2 Tbsp oil and swirl pan to coat. Lay half of chicken pieces in skillet. Saute without moving them until lightly browned on first side 2-½ minutes. Turn and cook other side 2-2 ½ minutes. Cook remaining chicken. Remove to warm oven.
4. Add shallot or garlic to empty skillet. Saute till fragrant. Add stock and lemon slices. Increase heat to high and scrape skillet with a wooden spoon. Simmer till liquid reduces to 1/3 cup--4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup--1 minute. Remove from heat and swirl in butter until butter melts and thickens sauce. Swirl in parsley. Spoon sauce over chicken and serve immediately.