Firecracker Chicken

This is a recipe that seems to be floating around the blogosphere these days, and since I'm hardly on blogs these days, it looks like I missed it.  So I'm super glad that Stephanie shared this because we LOVED it.  Most telling, though, was that the boys said they liked it even though it was spicy.  Wow!

This came together really quickly, which was a saver on the crazy day we had when I made it.  I thought it was really great; the flavors were awesome and the broccoli had a nice crunch since I chose not to precook it.  I was really disappointed when these reheated very poorly for lunch the next day.

Firecracker Chicken and Broccoli, Hezzi-D's Books and Cooks via Stephanie Cooks

Ingredients:
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. salt
1 t. black pepper
1/2 c. cornstarch
2 eggs

For the Sauce: 
1/3 c. buffalo sauce
1/2 c. light brown sugar
2 t. rice wine vinegar
2 garlic cloves, minced 
1/2 t. salt

2 c.  broccoli florets

Directions:

1- Preheat the oven to 350.

2- Dice chicken into 1" pieces.

3- Pour the cornstarch in a shallow dish. Beat the eggs in a separate shallow dish.

4- Heat the olive oil in a large skillet over medium heat. Dip the chicken into the cornstarch and then in the eggs. Cook the chicken for 5 minutes or until just browned. Place in a 9 x 13 greased baking dish along with the broccoli florets.

5- In a bowl combine the buffalo sauce, brown sugar, vinegar, garlic, salt. Pour evenly over top of the chicken and broccoli and bake for 30 minutes (until chicken is cooked through), stirring every 15 minutes, until the sauce is completely coating the chicken.
6. Remove from oven and serve over top of rice.

Smothered Italian Chicken

When I see something on Stephanie's blog, I know I will enjoy it; when she raves about something, I know I will as well.  This is no exception.  I've made this before, but wanted to highlight it again since I found a way to not waste the rest of the Philly Cooking Creme, again thanks to Stephanie...  see my next post to see how I used it up with amazing results.

This dinner also inspired my husband to make this into a sandwich.  I made more than enough chicken cutlets, which he topped with the leftover sauce, tomato, lettuce, and bacon on a whole grain ciabatta roll to rave results.

Yum!

Smothered Italian Chicken Source:  Stephanie Cooks

Ingredients:
2 chicken breasts, butterflied
1 egg
3/4 cup seasoned bread crumbs
Olive oil
2 roma tomatoes, sliced
1.5 cups baby spinach
1/3-1/2 tub Philadelphia Italian Cooking Creme
Salt and pepper

Directions:
1- Preheat the oven to 350.
2- Slice the tomato and place in a small baking dish. Season with salt and pepper. Bake covered for 15 minutes or until soft.
3- Meanwhile, dip the chicken in egg, then bread crumbs, until coated. Heat oil and fry chicken until crisp and cooked through. Remove from the heat and keep warm.
4- Add the spinach and cooking creme to the tomatoes. Cover with foil and bake for another 10 minutes or so, stirring well.
5- Spoon the sauce mixture over the hot chicken. Serve immediately.

Pineapple Glazed Chicken

Sometime last year, I reorganized many of the photos on my Photobucket account, and as a result, many of my older blog posts no longer have photos.  So, even though this is a terrible photo of a yummy meal, I'm posting it to update the older post.  I've made this a few times, and if you have the book in which the recipe can be found ( Best 30 Minute Recipe), I also recommend the cranberry version (which I also don't seem to have shared here).  

Although my husband is not generally a fan of curry flavors, I continue to make this because the curry is subtle and adds some interesting balance to the sweetness of the pineapple.  This is really nice with rice on the side, especially if you use some of the pineapple sauce on top of it.

Pineapple Glazed Chicken Cook's Illustrated's Best 30 Minute Recipe

• 4 boneless skinless chicken breasts
• salt & fresh ground pepper
• 1 tablespoon vegetable oil
• 1 (20 ounce) can pineapple chunks in juice (not syrup)
• ¼ cup honey
• 1 tablespoon soy sauce
• 2 teaspoons curry powder
• 1 pinch cayenne pepper
• 1 teaspoon cornstarch
• 1 tablespoon cider vinegar
• ¼ cup sliced almonds , toasted (see note)

DIRECTIONS:

1. Lightly pound chicken so it's roughly the same thickness.  Season with salt and pepper.  Heat 1T olive oil in a large skillet over medium heat, and brown the chicken, about 4 minutes per side.
2. Meanwhile, drain pineapple chunks, reserving 1/2 cup juice. Whisk pineapple juice, honey, soy sauce, curry powder, and cayenne together.  Add this mixture, along with the pineapple chunks, to the skillet with the chicken and bring to a simmer.  Reduce heat to low, cover, and simmer about 8-12 minutes, or until chicken is no longer pink and an instant read thermometer through the thickest part of the chicken reads 160 degrees F, 
3. Transfer chicken to a plate, cover with foil, and let rest for 5 to 10 minutes. Return glaze to simmer and cook, uncovered, until thickened slightly and glossy, about 8 minutes.
4. Add accumulated chicken juices to glaze. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Continue to simmer glaze until thick and syrupy, about 1 minute. Season with salt and pepper to taste. Pour glaze over chicken, sprinkle with toasted almonds, and serve.
5. Note: To toast the 1/4 cup almonds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes.

Recipe found online at: http://www.food.com/recipe/pineapple-glazed-chicken-284226#ixzz1nLok6TAh

Sweet and sour chicken

I love making Asian inspired dishes at home.   Of course, nothing is as quick and easy as pulling up to your local Chinese restaurant, but I'm so hesitant after watching them pour spoonful after spoonful of sugar into a recent General Tso's chicken order.  But this is really fast, really delicious, and way better for you than pretty much anything at your local Chinese takeout!

So when I saw that Stephanie had an Asian inspired recipe on her blog, my ears (figuratively) perked!  And, Stephanie didn't disappoint.  This was delicious with just the right blend of sweet and tang.  It definitely takes some planning to make this a weeknight meal, though; I'm always hesitant when I see an hour's worth of baking time, but it can be done!  All your prep could be done the night before so all you have to do is pop into the oven when you get home from work.

Sweet and Sour Chicken  Source:  Stephanie Cooks

Ingredients:
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt


Directions:
Preheat the oven to 325.
1- Cut boneless chicken breasts into chunks. Season with salt and pepper. 
2- Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. 
3- Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
4- Bake for one hour at 325 degrees, uncovered. Turn chicken every 15 minutes.

Chicken Parmesan

My husband loves chicken parm, as I've said many times before.  He asked for it this week, despite my having made the Pinterest chicken parm casserole.

It's been so hot here, I have NOT been in a cooking mood AT ALL and somehow have managed to stay away from the takeout menu folder.  So I went scouring for a Quick Chicken Parm recipe when I came across this from Simply Recipes.  I made it even faster by using jarred spaghetti sauce, though their marinara sounds great too.

I modified ever so slightly by using crushed panko for the breadcrumbs, and I think that added the perfect amount of crunch to the outside.  It wasn't super fast, but I was happy with the results and it *seemed* faster because I was trying something new maybe?

Chicken Parmesan by Simply Recipes

• 2 chicken breast, butterflied or pounded thin
• Salt
• 2 eggs
• 1 cup panko breadcrumbs, slightly crushed
• 1 cup freshly grated Parmesan cheese, divided
• 1/4 cup olive oil
• 2 Tbsp fresh basil leaves, thinly sliced
• 8 ounces mozzarella cheese, sliced
• 2-4 cups prepared spaghetti sauce (I used a tomato basil version with great success)

Method

1.  Preheat oven to 400°F.  If serving with pasta, cook pasta according to package directions.
2.  In a pie plate, set up your dredging station--mix panko and 1/2c Parmesan cheese in one shallow dish, and slightly beat the eggs in another one.  Dredge by dipping each chicken piece first in the eggs then in the breadcrumb mixture, pressing to adhere.
3.  Heat olive oil in a saute pan over medium heat until shimmering.  Add chicken until golden, about 4 minutes a side (don't crowd them; better to do them in two batches).
4.  Coat a baking dish with a layer of spaghetti sauce, then nestle the chicken pieces in the sauce.  Top each breast piece with sauce, then basil, then some cheese.  Bake 10-12 minutes, or until the cheese starts to brown.
5.  Serve with bread, pasta, and some delicious veggies!

Smothered Italian Chicken

Some times, my husband doesn't say anything about dinner.  Some times, his body language says it all (for better or for worse).  And some times, he says something along the lines of "you can make this again ANY time."  This meal was in the latter category.

Struggling with a not-quite-working-properly camera, the focus is horrible, but I assure you the meal is amazing.

Smothered Italian Chicken Source:  Stephanie Cooks

Ingredients:
2 chicken breasts
1 egg
3/4 cup seasoned bread crumbs
Vegetable oil
1 roma tomato, sliced
1.5 cups baby spinach
1/3-1/2 tub Philadelphia Italian Cooking Creme
Salt and pepper

Directions:

1. Preheat the oven to 350.  When preheated, place tomato slices in a small baking dish and bake, covered with foil, for 15 minutes.
2. Meanwhile, crack egg into a shallow dish and lightly scramble; place bread crumbs in another shallow dish.  Dredge the chicken by dipping in egg, then bread crumbs pressing to adhere. Heat oil and fry chicken until crisp and cooked through. Remove from the heat and keep warm.
3. When tomatoes are done, remove from oven and add spinach and cooking creme. Re-cover with foil and bake for another 10 minutes or so, stirring well.
4. Smother the chicken with the sauce. Serve immediately.

Mango Chicken Curry

Whoa, it's been a long time.  I looked at my pictures, and don't have nearly as many as I thought I did... so not much to really catch up on now that I have the time to sit and catch up!
Alas.

But the good news is, this is my 700th post!  Awesome!

I made this one back in May and it was delightful.  It was a little bit on the spicy side for our family, but was so nice and springy and sweet and delicious.

We always have mango in the house, should I need to make the boys' favorite school lunch (which I've somehow never blogged either!), so this was a pantry meal for us.  I'm always a fan of pantry meals!

Mango Chicken Curry via Simply Recipes

• 2 Tbsp vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 13.5 ounce can coconut milk
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

1. Heat oil over medium heat in a skillet, and saute onions and bell pepper until soft. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. 
2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove from heat, purée the sauce using an immersion blender (or transfer to a blender and puree) until smooth. Return the sauce to the pan.
3. Add chicken and raisins to the pan. Cover the pan and let cook at a low simmer for 8-10 minutes, or until chicken is done.
4. Add remaining mango to the pan. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! 
5. Serve over rice. Garnish with cilantro.
    

Skillet Chicken and Artichokes

You have to love a fast weeknight meal, even when you have a break from work.  I'm on Spring Break (woohoo!) this week, which means I'm even less interested in making dinners.  Enter this super fast dinner. 

I'll admit it; I knew the kids probably wouldn't love it.  The flavors are on the sophisticated side of the flavor palette, and my husband and I enjoyed it very much.  The five year old said the chicken was really good, but wouldn't eat any of the artichokes or onions and the two year old wouldn't taste any of it, other than the feta.  Yes, feta.  For a two year old.

I did not add the Peppadew peppers because I realized too late that they had gone bad.  Oops, but I guess that's what happens when you don't plan to use up what you have.  Nevertheless, this was still quite tasty, with a salty, briny taste going on.

Skillet Chicken and Artichokes Source:  Food Network Magazine

4 6-to-8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9-ounce package frozen artichoke hearts, thawed and patted dry
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup vegetable broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar

Directions

Pound the chicken (so it cooks evenly) until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, add the chicken and cook about 4 minutes until golden.  Turn and cook until the other side is golden, 2 to 3 more minutes. Remove from the skillet and set aside.

Wipe out the skillet.  Heat 2 tablespoons olive oil in the skillet until shimmering; add the artichoke hearts and red onion and cook about 1 minute, without stirring, until golden. Season with salt and pepper and cook about 2 minutes or until tender, stirring occasionally. Add the garlic and oregano and cook, stirring, 30 seconds.

Add chicken to the skillet; add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley and feta.

BBQ Chicken Pockets

Stephanie's Chicken Suiza pockets (which I, apparently, never blogged; see Stephanie's recipe here) were such a wild success around here, I knew we'd have another hit when she posted this recipe for BBQ Chicken Pockets.

And these were a big hit indeed!  We all loved the flaky deliciousness and the tasty innards.  I made mine like a pocket while Stephanie made them more like rolls; either way you make them, make sure you double the recipe (they freeze really well and make a fast meal) because the as written didn't feed my little family--they just could not get enough!

I served with steak fries and barbecue dipping sauce and some carrots on the side.

BBQ Chicken Pockets Source:  Stephanie Cooks

Ingredients:
1 tsp olive oil
6 ounces cooked chicken, diced
Salt/pepper
BBQ sauce
1 can crescent rolls
Cheddar cheese
Mozzarella cheese
Cilantro, optional

Directions:

1. Preheat your oven to 400 degrees.  Combine chicken and 2T BBQ sauce in a small skillet. Cook, stirring frequently, until warm and coated well.  Set aside and keep warm.
2. Form rectangles with the crescent roll dough by sealing two triangles together.  Coat with BBQ sauce as thickly as you like (I wouldn't go too thick or they will be gooey).
3. Place equal amounts of chicken on each rectangle.  Top with cheeses.
4. Form a pocket around the filling, making sure the filling can't escape through any holes.  Place on a baking sheet, and bake in the preheated oven for about 12 minutes, until lovely and golden.  
5. Top with cilantro and enjoy!

Chicken Enchilada Pasta

Ohhhh, this was so good.  This is one of those meals where the photo caught my eye but I never really got around to looking at the recipe until one random out-of-ideas meal planning session, at which point I looked more closely at the recipe and discovered that not only is it one we'd probably like, but also inexpensive and fairly fast!

I made this one even LOWER in cost by growing my own scallions... what????  Yes, I learned (through Pinterest, of course) that if you save the roots after cutting them up and place in water, the scallion will grow again.  Awesome!

This one completely rocked.  It was a little bit on the spicy side for the kidlets, but adding in some sour cream helped that and they both enjoyed it.  Score for the whole family!

Chicken Enchilada Pasta Source:  Budget Bytes

Ingredients:

• 2 Tbsp vegetable oil 
• 1 medium yellow onion, diced 
• 2 cloves garlic, minced
• 1 lb. chicken breast, sliced into 1" strips
• 1 cup enchilada sauce
• 1/2 cup sour cream 
• 12 oz. uncooked pasta 
• 1 cup shredded monterrey jack
• 2-3 scallions, green and white parts sliced thinly 

Directions:

1. Cook pasta according to package.  Drain well.
2. Meanwhile, heat oil over medium heat until shimmering.  Add garlic and onion and saute until soft; about 5 minutes. Add the chicken to the skillet and cook until cooked through; about 5 minutes. 
3. Warm up enchilada sauce, then whisk in the sour cream. Set aside. 
4. Combine the pasta, sauce, and chicken mixture.  Season to taste with salt and pepper.  Top with shredded cheese and scallions.

Enjoy!

Meyer Lemon chicken with Baby Potatoes and Castelvetrano Olives

I always wonder what to do with Meyer lemons.  They're such little cuties, but seem more suited to baking applications, so when I saw this recipe  in a recent issue of Cooking Light, I wanted to make it right away.  Not only are Meyer lemons in season right now, but I was also able to find the special green olives recommended (which my five year old gobbled up and requested as a snack in his lunch the next day).

This meal is bright and springy, which we really need in the gloomy transition from "in like a lion" to "out like a lamb."  I don't think I made any changes, though the picture at My Recipes looks way prettier than mine.

Meyer Lemon Chicken Source:  Cooking Light January 2013

Ingredients

• 2 skin-on, bone-in chicken breast halves, halved crosswise
• 2 skin-on, bone-in chicken thighs

• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• Cooking spray
• 2 tablespoons olive oil, divided
• 1 pound small red potatoes, quartered
• 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
• 1/4 cup finely chopped shallots
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 teaspoon chopped fresh thyme leaves
• 1 cup unsalted chicken stock (such as Swanson), divided
• 1 teaspoon cornstarch
• 2 ounces pitted Castelvetrano olives
• 2 tablespoons fresh Meyer lemon juice
• 2 tablespoons butter
• 1 tablespoon fresh parsley leaves

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.

Slow Cooker Pineapple Chicken and Quesadilla!

Ah Pinterest, what a joy to play and find new foods!

While I've been trying to eat "clean" (no extra or processed stuff in our food), it hasn't always been tasty, easy, or fun.  But when I saw this recipe on Pinterest, I knew I'd be trying it soon.  I wasn't sure what I'd do with the zucchini since my husband does not eat it, but went ahead and made it easy by chunking it; next time, I will grate it since neither my husband NOR my children ate it and I noted that it really didn't have a zucchini flavor.

This was so easy to toss together that I was able to make it in the always crazy before work morning (of course, grating the zucchini will take longer).  It came out very tasty, but we both felt that it wasn't very filling.  My husband got the awesome idea to drain some of the liquid off, add some grated Monterey Jack cheese, and turn it into a quesadilla.  Not as much on the clean eating side, but way better than a lot of other meals we could have had instead!  And it was super delicious this way too, as well as way more appealing to the kidlets.

So, give this easy and tasty chicken a try... and turn your leftovers into a tasty quesadilla for lunch!

Slow Cooker Pineapple Chicken Source:  The Gracious Pantry

• 2 large boneless, skinless chicken breasts, trimmed 
• 1 (12 ounce) jar of your favorite salsa (I used Spike's medium and it worked well; even for my "it's too spicy" boys!)
• 1 raw zucchini, halved, quartered, then sliced (shredding works too)
• 1/4 medium, fresh pineapple, cut into chunks

Directions:

1. Cook chicken and salsa together in your slow cooker on low for 4-6 hours, until chicken shreds easily.
2. Pull the chicken apart using two forks and stir in your raw zucchini and fresh pineapple.
3. Serve!

Chicken Marsala Pasta

I stumbled across this recipe on Pinterest, and was surprised to find the pin pointing to What's Cooking, Chicago?, since I know of Joelen from a message board.  I was super happy to discover this comes originally from my heroes at America's Test Kitchen, so I knew it would rock.

Rock, indeed.  This was awesome.  It came together super fast (I love how accurate ATK is at getting even disorganized me with food on the table within 30 minutes) and the flavor is amazing.  Everyone in the family enjoyed it, and we're all looking forward to having the leftovers for lunch this week.

My photo is horrible, and for that I apologize, but go check out Joelen's photo, which is as amazing as the dinner!

Creamy Marsala Pasta Source:  America's Test Kitchen via What's Cooking, Chicago?
2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: 4-6 servings

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Easy Chicken Curry with Vegetables and Coconut Scented Rice

This was so stinking good.  So, so yummy.  I feared that by adding the called for amount of curry paste, it would be way too spicy for my won't eat anything remotely spicy 5 year old, but yet, he really enjoyed it too.  My husband, who doesn't typically go for curry dishes, said "Delicious" after his first bite!

I think I overcooked the chicken a little bit here, but the flavor was still amazing.  The coconut rice was really good as well, not at all bland like rice has a tendency to be.

Easy Chicken Curry with Vegetables Source:  Melissa D'Arabian via Food Network
Ingredients

    2 tablespoons vegetable oil
    3 tablespoons red Thai curry paste
    1 yellow onion, sliced with the grain
    2 chicken breasts, cut into cubes
    Salt and freshly ground black pepper
    1 1/2 cups broccoli florets
    1 1/2 cups chopped carrots
    1 teaspoon dried basil
    3 cloves garlic, minced
    Zest of 1/2 lime
    1 1/4 cups coconut milk
    1/4 cup chicken stock
    One 14-ounce can diced tomatoes
    Lime wedges, for squeezing

Directions

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.


Coconut Scented Rice Source:  Melissa D'Arabian via Food Network
1 1/2 cups long-grain white rice, rinsed  (I used basmati rice)
1/2 cup coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine

1.  Combine rice, coconut milk, stock, and oil in a bowl and follow rice instructions or cook in a rice cooker.  (I used more chicken stock to round out the amount of liquid needed for my rice instructions).
2.  When finished, stir in zest and cilantro.

Enjoy!

Light Chicken Enchiladas

When I sit down to meal plan, it takes forever.  One site I often visit is the Food Network site, focusing in on Food Network Magazine because I love their stuff but no longer subscribe.  I came across this one and was intrigued; I love making chicken enchiladas, though they tend to take a long time to make, and am always looking for different methods to try.

This was definitely a different method!  Though I've made enchilada sauce from scratch before, it's never been so fresh tasting.  The sauce was quite delicious on this one.

One issue I had with this was that I used our preferred flour tortilla shells instead of corn ones, which meant that 1/2lb of chicken was not enough to feed the whole family.  My husband had an issue too; his problem was that the filling was pretty bland, being basically just chicken and cheese. 

The short is that this is a great change of pace, and definitely a tasty was to lighten up your chicken enchiladas, but you will miss the standard kind too!

Light Chicken Enchiladas Source:  Food Network Magazine
    2 tablespoons extra-virgin olive oil, plus more for brushing
    1 to 2 jalapeno peppers, seeded and sliced
    3 cloves garlic, smashed
    1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
    1 medium white onion, minced
    1/2 pound skinless, boneless chicken breast, halved lengthwise
    Kosher salt
    3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
    1/2 teaspoon ground allspice
    8 corn tortillas
    1 1/2 cups shredded muenster cheese (about 6 ounces)
    1 cup mixed fresh parsley and cilantro, chopped

Directions

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

Smoky Skillet Cacciatore

In general, I've shied away from cacciatore; it's time consuming and has so many ingredients.  But when I saw this in Everyday with Rachael Ray, it looked so good and not so time consuming at all.

This was totally delicious.  It was easy to make, and, how could you go wrong when you're cooking anything in bacon fat?

Smoky Skillet Cacciatore Source:  Everyday with Rachael Ray
Ingredients

    2 pounds chicken thighs
    Salt and pepper
    2 teaspoons extra virgin olive oil (EVOO
    4 slices bacon, cut into 1-inch pieces
    1/2 pound crimini mushrooms, sliced
    1 onion, quartered and thinly sliced
    1 cubanelle pepper, halved, seeded and sliced
    1 small Fresno chili pepper, thinly sliced or 1 teaspoon crushed red pepper
    3-4 cloves garlic, sliced
    1 tablespoon tomato paste
    1/2 cup dry white wine or red wine
    1 fire-roasted crushed or stewed tomatoes (32 ounces)
    1/2 cup chicken stock
    Chopped parsley or celery tops, for garnish

Serves 4
Preparation

Pat the chicken dry and season with salt and pepper. In a large cast iron or other heavy skillet, heat the  EVOO, two turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.

Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion, cubanelle pepper, chili pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.

Add the cooked chicken and bacon to the sauce and simmer to cook through, 5-6 minutes. Spoon from the pan onto plates, then top with the parsley (or celery tops).

BBQ Chicken Meatloaf

**I just found this in my drafts.  I seem to have no picture of the meal, but seem to have really liked it!**

Do you like watching food television?  Who's your favorite celebrity chef?

I feel like the Neely's can be hit or miss.  I've never before made any of their food, though it almost always looks so good on tv (and boy, do they seem nuts about their food!), but when Lauren raved about it, onto the meal plan it went.

This was outstanding.  I chose a bottled BBQ sauce, though the Neely's give a homemade version--maybe someday.  Since the BBQ sauce is so forward, it's important to choose a good one.  I used Bulls Eye Memphis Style.  I'm not sure what makes it Memphis Style, but it was an awesome choice in this recipe.

We all liked this one.  I like that the red pepper adds flavor, crunch, and the idea that it's a little bit healthy because, heck, it's veggie!, never mind that it's slathered in a bottle of BBQ sauce veggie...

BBQ Turkey Meatloaf, courtesy of The Neely's via Lauren.

Ingredients

• 1 tablespoon Neelys' BBQ Seasoning, recipe follows (I used a pinch of paprika, a pinch of sugar)
• 1 teaspoon crab boil seasoning, (recommended: Old Bay)
• 3 tablespoons soy sauce
• 1 large egg, lightly beaten
• 1 1/2 cups BBQ Sauce, reserving 1/2 cup for the top (this was a bottle's worth)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 medium red bell pepper, chopped
• Salt and freshly ground black pepper
• 2 cloves garlic, chopped
• 2 pounds lean ground turkey (I used ground chicken)
• 1 1/2 cups bread crumbs

Directions

Preheat the oven to 350 degrees F.
In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

Dijon Chicken, Zucchini, and Lemon Kebabs

When it's so hot, you don't want to leave your air conditioned spot, what do you make?  Something super simple that can be cooked outside and doesn't need to be tended while on the grill sounds like a good solution to me!

I found this recipe from Everyday with Rachael Ray in the midst of a bad heat wave when I'd just received red onion and zucchini from our CSA.

These were so good.  My boys wouldn't touch the onion, but my husband and I loved the sweetness the grill brought out in them.  The chicken came out so well, we saved the leftovers for a grilled chicken salad later in the week. 

Make these ASAP.  You will not be sorry!

Dijon Chicken, Zucchini, and Lemon Kebabs Source:  Everyday with Rachael Ray

• 1/4 cup dijon mustard
• 1 tablespoon red or white wine vinegar
• 1 teaspoon dried herbes de provence, crumbled
• 1/4 cup EVOO
• 1 1/2 pounds skinless, boneless chicken breasts, cut into one-inch pieces
• Salt and pepper
• 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons
• 1 large red onion, halved crosswise, then cut lengthwise into 1-inch sections
• 1 lemon, cut into 8 wedges

Directions

1. In a medium bowl, whisk together the mustard, vinegar and herbes de provence. Whisk in 2 tbsp. EVOO. Reserve 1 tbsp. of the marinade for the vegetables. Add the chicken to the bowl with the remaining marinade and coat well using a rubber spatula. Let marinate for at least 30 minutes or up to 12 hours.
2. Preheat a gas grill to 400 degrees . Whisk the remaining 2 tbsp. EVOO and 1/8 tsp. each salt and pepper into the reserved marinade. Add the zucchini and onion and toss to coat.
3. Season the chicken with 1/2 tsp. each salt and pepper. Onto each of eight 12-inch skewers, thread 1 piece of chicken, 1 zucchini slice, a section of onion, a lemon wedge and a second piece of chicken; repeat with the remaining vegetables and chicken.
4. Brush the hot grill grate clean, then lightly oil. Add the kebabs crosswise across the grate, cover the grill and cook for 3 minutes. Using a sturdy metal spatula, turn the kebabs over, releasing the meat from the grate and rolling away from you. Cover and cook until the meat is firm and browned all over, about 5 minutes.

Chicken Caesar Kebabs with Grilled Corn

We had an abundance of lettuce from our CSA (like standing on the side of the road, handing out heads of lettuce abundance), so I decided to turn the Romaine into something Caesar salad, since my husband enjoys it so much.  I stumbled across this recipe on the Rachael Ray website; my husband actually ended up making it, too. 

This was an absolutely delicious meal.  My husband raved about it; it was his first time grilling corn, and while I don't think it came out as well as he'd hoped, it was delicious nonetheless!  The dressing on the chicken and the salad was the perfect balance of tart and sweet.... this from someone who is not a fan of Caesar salad!

A perfect summer meal!

Chicken Caesar Kebabs with Grilled Corn Source:  Rachael Ray

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 2 large cloves garlic, smashed
• Salt and pepper
• 3 large boneless chicken breast halves, cut into 1-inch pieces
• 4 ears corn, husked and halved crosswise
• 1/4 cup plus 1 tablespoon grated parmesan cheese
• 2 romaine lettuce hearts, cut crosswise into ribbons

Directions

1. In a medium bowl, whisk together 1/4 cup olive oil, the vinegar, mustard, anchovy paste, garlic and 1/4 teaspoon each salt and pepper; transfer half of the vinaigrette to a small bowl, discarding any large pieces of garlic. Add the chicken to the remaining vinaigrette and toss to coat; cover and refrigerate for 30 minutes or up to overnight.
2. Preheat a grill to medium. Brush the corn with 1 tablespoon olive oil. Thread the chicken onto four 10-inch skewers and discard the marinade. Place the chicken kebabs and the corn on the grill, cover and cook, turning occasionally, until lightly charred and the chicken is firm, 10 to 15 minutes. Brush the corn with the remaining 1 tablespoon olive oil; season with salt and pepper. Sprinkle the corn and chicken with 3 tablespoons parmesan cheese.
3. In a bowl, toss the romaine with the remaining vinaigrette and 2 tablespoons cheese. Serve the kebabs with the salad and corn.

Recipe Swap: Cajun Chicken Pasta

For this week's swap, the theme was Noodles. I received a recipe from the healthier food focused blog, Prevention RD, whose photography and recipes are always beautiful.

I was given her recipe for Cajun Chicken Pasta, and it looked like a real winner. Who can deny the wonder of a healthful, delicious, and FAST meal?

Indeed, it was exactly that; the recipe took less than 30 minutes (once I finished chopping, which can easily be done the night before), and it was delicious.  It was a bit on the too spicy side for the kiddos, though my four year old said it was "delicious but too spicy," and my husband and I could have handled less spice too.  Next time I make this (oh yes, there WILL be a next time), I will probably use the two teaspoons that season the chicken and leave it at that.  Speaking of spices, I used Essence of Emeril, which I had sitting in the cabinet and it was perfect.

I also brought this in as leftovers for lunch club, and found that the spice had mellowed substantially, so if you're planning to make this in advance, rock those 4 teaspoons!

Thank you to Sarah for hosting another fun swap and Nicole for a delicious and healthful recipe.

Cajun Chicken Pasta taken from Prevention RD, who heavily adapted from All Recipes and Ommy Noms

10 oz whole wheat linguine
1 lb boneless, skinless chicken breasts
4 tsp Cajun seasoning
1 Tbsp extra-virgin olive oil
1 red bell pepper, sliced into strips
1 green bell pepper, slices into strips
1 large yellow onion, halved and thinly sliced
3 garlic cloves, minced
1 1/2 cups half-and-half
1 T fresh basil

Directions:

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Meanwhile, cut chicken breasts into thin strips and season with 2 teaspoons of cajun seasoning. In a large skillet over medium heat, saute the chicken in the olive oil for 4-5 minutes or until no longer pink.

Add the onion and saute 1-2 minutes. Add the garlic and saute an additional minute. Add red and green bell peppers. Saute for 2 to 3 minutes, until peppers are slightly tender.

Add the half-and-half and basil, bring to a boil. Add the cooked linguine, tossing to allow the half and half to cook into the al dente pasta. Add the remaining 2 teaspoons of cajun seasoning. Yield: 6 servings (about 1 1/2 cups each).