- 1 lb. chicken breast – I used 1lb chicken tenderloin strips
1 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp. vegetable oil
9 oz. fresh mini ravioli
1/2 cup walnuts
4 tbsp. butter
1/3 cup fresh sage leaves
My Tuesday night meal plan turned out to be a hit with both the “Fru-fru Sara” and the “Regular guy Jerome”. Key element was the crispy fresh sage….totally awesome! It takes a few steps, so plan out about 30-45 minutes for prepping. Makes about 3-4 servings. Preheat oven to 350; combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a cast iron pan, heat oil over medium-high heat. Add the chicken and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pan to the oven and continue cooking for about 20 minutes (more if you are using full size chicken breasts. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces. Meanwhile, cook the ravioli according the to package directions. Place the walnuts in the now-empty cast iron pan, over medium heat, and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the pan clean, melt butter over medium heat. When the butter just starts to turn brown (it will begin to smell a bit nutty – this is a good thing!), add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and the chopped walnuts and stir…and then scarf down J
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This here is a protein-packed meal that is quite tasty! A lot of the recipes I came across used these ingredients to make a soup, but this one is not a soup...but really dang good, easy to make, and not expensive!
Ingredients 2 cans beans - I used northern beans from my pantry 10oz bag baby spinach 2/3 cup white wine - I used pinot Grigio...note if you use more, it may come out soupier! 4 links of turkey sausage - I used spicy :) 1/2 Vidalia onion, chopped finely 2 cloves garlic, minced 1 tbsp EVOO S&P to taste Directions: 1. Heat the EVOO in a large skillet (or cast iron!) over med-high heat. Once the oil is hot, saute the onions and garlic until they start to turn golden and caramelize – this takes about 10 minutes, but stir very frequently to prevent burning (turn down the heat as necessary). Splash with half of the white wine. 2. Reduce heat to medium, push the onions/garlic to the side and brown the sausages on both sides, this takes about 3-4 minutes per side. Add the beans to the skillet, then add the spinach and splash everything with the remaining half of wine. Toss together until spinach wilts, about 1 minute, then season with salt and pepper, if desired. Serve hot. Recipe from "Feast on the cheap" blog Ingredients: I love growing my herbs and veggies in my little lanai garden, yet I have been struggling to find good recipes (other than bread) for my rosemary. I had pulled out some chicken thighs from the freezer this morning and have been scouring Pinterest, allrecipes.com, and food blogs until I found this gem. Right now my house smells delicious...definitely a winner!!!! I hope you enjoy :)
Ingredients: 4 chicken thighs 1/8+ cup EVOO 2 cloves garlic, minced 1 tbsp sugar 1-2 lemons (juice at least 1/2 and slice the other. I used 2 lemons...one for juice and one for slicing) 1/2 tbsp Italian seasoning 1/4 tsp paprika 1/2 tsp onion powder 1/8 tsp crushed red pepper flakes salt & pepper to taste Oregano - just a sprinkle on top Fresh Rosemary - I used about two-three sprigs :) Directions: Preheat the oven to 400 degrees. Combine EVOO, garlic, sugar, lemon juice, Italian seasoning, paprika, onion powder, red pepper flakes, and S&P in a bowl. Arrange the chicken in a large oven safe dish - I used my enameled cast iron casserole dish - and pour the marinade over the chicken. Place the lemon slices under, around and on top of the chicken. Sprinkle some S&P if desired, plus oregano, and roughly chopped rosemary on top; bake the chicken for 1 hour on 400. I love goat cheese. Like a lot. So when I saw this on the menu when we arrived, I was positively giddy with excitement...and I wasn't let down. PLUS there are only six ingredients!!! BOOM YEAH :)
Chicken Ingredients (serves 4) 8 chicken thighs, skin on 12 oz goat cheese 16 big basil leaves salt pepper EVOO (and dental floss for cutting the cheese...hahaha) ~~ Preheat the oven to 350. With your thighs, take the skin and detach it from the chicken, leaving one side still attached (will explain later!). Place the chicken on a baking sheet lined with parchment paper. Using the dental floss, slice the cheese into 16 disks. Put 2 disks of cheese and 2 basil leaves on the chicken, and then fold the skin back over so it holds the ingredients together. Drizzle EVOO over the chicken and liberally season with salt and pepper. Roast the chicken until the internal temperature is 165...about 45 minutes (less if using boneless thighs)...check frequently with thermometer! Vegetable Ingredients (serves 4-6) 1 lb carrots, peeled and cut 1/4" bias 2 lbs parsnips, peeled, halved, and cut 1/4" bias salt pepper EVOO ~~ using the oven at the same time as the chicken, place the veggies on another baking sheet lined with parchment paper (note I need to get the silicone sheets...so much easier!). Drizzle EVOO over the chicken and liberally season with salt and pepper...toss as needed so all is coated. Note I plan to put the veggies, spices and oil in a gallon bag first, shake it up, and then put on the parchment. Roast for about 25-30 minutes, until the veggies are browning and tender! I was flipping through my recipe book this morning as I was preparing my shopping list/meal plan for the week, and came across this oldie but goodie. Now it's not one I have made before, but one Jerome had made for me way back when we were "courting"...aka he was trying to impress me with his cooking skillz!!! To be honest, it was pretty good and I was impressed :) Made it again this evening and we really enjoyed it...plus it's on the clean eating challenge diet! Ingredients: 2 tsp paprika 1 1/2 tsp crushed rosemary leaves (I used a bit more!) 1 tsp minced garlic 1/2 tsp coarse ground pepper 2 tbsp EVOO 1 tsp salt - I used sea salt 6 boneless chicken thighs (about 1.75-2 lbs) 1 1/2 lbs small red potatoes, cut into 1 inch cubes ~~ Mix the oil, spices, and salt in a large bowl. Add in the chicken and cut up potatoes, tossing to coat well. I let mine sit for about 20-30 minutes while we walked Hayley. Arrange the chicken and potatoes on a foil lined baking sheet, coated with nonstick EVOO spray. Note: Hayley was extremely interested in the kitchen activities... Roast in the oven on 425 for about 30 minutes...turning the potatoes every 10 minutes or so. I paired it with my unsweetened almond milk - was going to roast asparagus too but I lost track of time! Nutritional Info (per serving - 4 servings) which includes potatoes: 531 calories; 30g fat; 5.1g saturated fat; 180mg cholesterol; 921mg sodium; 774mg potassium; 28.5g carbs; 4.5g fiber; 1.5g sugars; 37.5g protein
Jerome and I are trying to eat a little healthier in the new year, and starting tomorrow I am going to be doing a Transformation Challenge with Trinity Fitness. Basically I will be following the Whole30 plan...lean meats, veggies, some fruit, and healthy fats. That's it. OMG I may die without my lovely cheese! So tonight we tried this recipe from Biggest Loser as it is almost Whole 30 acceptable (minus the soy sauce) and it was really really good! Try it...you won't miss the bread :) Ingredients for the filling: 1 1/4 pounds JENNIE-O® extra lean ground turkey (1 package) 1/2 cup finely diced red bell pepper 2 tablespoons chopped garlic 1 1/2 tablespoons chopped ginger 1 teaspoon red chili flakes (optional) 1/3 cup rice wine vinegar 1/4 cup low sodium soy sauce 1/4 cup fat-free low sodium chicken broth 1 Radicchio (in the lettuce section)...with at least 8 leaves ~~ In a large nonstick sauté pan, cook JENNIE-O® Extra Lean Ground Turkey over medium high heat for about 3 minutes. Add bell pepper, garlic, ginger (and chili flakes, if using), and cook for about 30 seconds, or until you can smell the garlic and ginger. Add vinegar and cook for 2 minutes, or until most of the vinegar has evaporated. Add soy sauce and cook for about 2 minutes until it reduces to about 2 tablespoons liquid in pan. Add broth and cook for 2 minutes or until liquid reduces to about less than a 1/4 cup. Remove from heat. Cover to keep warm. There will be 3 cups of the mixture. Spoon some of the mixture into each of the radicchio leaves.
Pineapple Salsa: 2 cups pineapple in 1/2 inch dice 12 cherry tomatoes, quartered 1/4 cup finely diced Maui or sweet onion 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 2 tablespoons of minced fresh cilantro 2 tablespoons minced fresh mint salt and pepper if desired ~~ Mix all ingredients together and top the turkey with a spoonful (or more if you want!) Nutritional Content (for the turkey taco & pineapple salsa) PER TACO: Calories: 142; Calories from fat: 10; Total Fat: 1g; Cholesterol: 40 mg; Sodium: 560; Total carbs: 14g; Fiber: 2g; Sugar: 10g; Protein: 18g I asked my mom and my Aunt Joy for their famous Turkey Tetrazzini recipe, as I realized how much leftover turkey I still had in the fridge! If you have extra chicken, that works as well :) This is a warm, gooey, pasta casserole that fills you up fast....don't eat too much!!!!!!
Ingredients: * 3 cups shredded turkey (or chicken) * 4 tbsp butter * 4 tbsp flour * 2 cups dairy - I had some cream leftover, so 1/2 cup was cream and the other 1 1/2 was milk * 1 cup peas * Sherry - I had some dry sherry that I poured a bit into my rue (I don't have an exact amount!) * Spaghetti - I used whole wheat pasta....about 2-3 cups worth ~ In a sauce pan, make a 'roux'...on medium low heat, melt the butter and flour until it thickens and turns a golden color. Gradually add in the 2 cups of milk/cream - about 1/2 cup at a time - and add a little sherry into the mix. Stir the roux until it gets to the thickness you desire...add more milk if it gets too thick! Stir in the peas, turkey and cooked pasta. Grease a pan (I used a 8x8 brownie pan) and add in the mixture. Bake at 375 - covered - for 30 minutes; uncover and bake an additional 15 minutes. Remove the tetrazzini from the oven and let sit for about 10 minutes before serving! With all of the cooking I have done over the years, you would have thought I might have cooked a turkey before now! Alas I had not, so this is my first ever turkey. It turned out very moist and was great!!!! Key point in this recipe: baste the turkey with the juices every 30 minutes...definitely a must :) Ingredients:
~ Roast uncovered 4 hours (note I did not put the stuffing inside...if you do it may take longer to cook!), brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F. Place foil loosely over turkey when it begins to turns golden. ~ When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. Every year we have a party...to celebrate Hayley's birthday. Yes I know it's weird to have a party for your dog, but really it's just an excuse to invite over our friends for yummy food, great drinks, and tons of laughter! As I quit my full-time job this year, I have a lot more time...so I decided to go a wee bit overboard with the amount/kinds of food and drinks I made - but I got great reviews! Sadly though, I was in the entertaining hostess mode and I totally forgot to take pictures of all the food. I guess that means I just have to make everything again :)
Here's what I made - things that were "oldies but goodies" I added the hyperlinks to the original blog * My Salsa...the only healthy thing on the menu :) http://welman101.weebly.com/blog/my-salsa * Bacon Cheddar Deviled Eggs (original post 12/14/13) SIMPLY DEVINE http://welman101.weebly.com/blog/bacon-cheddar-deviled-eggs * Glurg - as Neal described "it's like warm alcohol with little snacks in it!" http://welman101.weebly.com/blog/glurg * Crock Pot BBQ Beer Can Chicken (original post 10/31/14) http://welman101.weebly.com/blog/crock-pot-bbq-beer-can-chicken And for the other recipes, I am going to add them individually for sorting/archiving purposes - but I am going to list them here! * Sundried Tomato & Pesto Brie Crostinis (made my homemade pesto for this...) * Prosciutto & Gruyere Croissants * Reindeer Chow * Warm Bacon & Cheese Dip (in a bread bowl) * White Sangria with Peaches & Frozen Grapes I don't cook a lot with pasta, as I like it wayyyyy too much and it's not the healthiest thing I can make! However tonight I decided to make this yummy recipe and I didn't use too much penne :) It was very filling and warming on a cold evening. PS the recipe says this makes 2 servings, but I got 3 out of it! Ingredients
2. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). 3. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil, stir to combine. 4. Add about ¼ cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. We made this recipe and then made tacos with it...pretty scrumptious! I could also see sliders as an option...
Sorry I forgot to take a picture of it done, but rest assured it was very yummy :) Ingredients: 6 boneless, skinless chicken breasts 1 tbsp onion powder 1 tbsp paprika 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 1 bottle of beer – we used Sam Adams Winter 2 bottles of your favorite BBQ sauce - we used Sweet Baby Ray's Directions: In a gallon bag, season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 1 ½ bottles of barbecue sauce. Cook on low for 8 hours (or around 4-5 on high), tossing once or twice if desired. After 8 hours, remove the chicken to shred; place the chicken back in the crock pot with the sauce and add extra BBQ sauce as desired (this is when I added the extra ½ bottle). Toss chicken to coat and let sit for at least 10-15 minutes before serving to absorb everything...if you don't it will be a little too sloppy! Who doesn't like pasta? I mean, c'mon people! however the best ways of eating pasta usually come with lots of cheese, rich sauces, and wayyyyy too many calories & fat! I found this chicken piccata recipe, courtesy of the awesome Publix again, and modified it for two people. I paired it with Barilla angel hair pasta, and the total amount was 550 calories (a little more than I wanted, but it was yummy!) I have the nutritional content posted below for the chicken/sauce only...no pasta listed! Ingredients: 2 chicken cutlets Salt & Pepper 1/4 cup flour 2 tbsp unsalted butter, divided 1 tbsp canola oil 1/3 cup low sodium chicken broth 1/4 cup fresh lemon juice (I used 2 lemons!) 1 tbsp capers ~~~ Season the chicken with salt and pepper, dredge the chicken in flour and shake off excess. Preheat a skillet on medium high heat for 1-2 minutes, and then place oil and 1 tbsp butter in the pan; swirl to coat. Add chicken and cook on each side for 2-3 minutes until browned. Reduce the heat to medium-low and add chicken broth, lemon juice, remaining butter and capers...cook for an additional 2-3 minutes (I removed the chicken after 1-2 minutes so I could slice it and let the sauce continue to cook!). Serve over/with pasta (or without for less calories!).
Nutritional Content per serving (sans pasta!): 340 calories; 19g fat, 10g carbs; 100mg cholesterol; 510mg sodium; 31g protein; 6% Vit A; 15% Vit C; 2% Calcium; 8% iron I can't take any credit for recipes on this one...only the cooking aspect. We finally got a Trader Joe's here in Jacksonville (in JB actually) and after our morning walk yesterday, Melinda and I decided to check it out. First off...don't expect TJ to be reasonably packed at 10 on a Monday morning - it was busy...we didn't leave until 1145am! BUT it was awesome...I am so happy to have them in town!
Secondly - I found these sausages and thought "why not" and I am SO glad I did. We had these sausages tonight with some roasted butternut squash (roasted @ 400 for about 25 minutes...tossed in EVOO and S&P) and they were fantastic! So for 1.5 cups squash and 1.5 links, it was 380 calories. Enjoy :) The other day I was on a leisurely grocery shopping trip (aka it was post workout and my legs were so sore I had to walk slowly through the store!), and I was salivating as usual over the gourmet cheese section in Publix. I turned the other direction and saw the area where the ladies of Publix cook up the Aprons recipes for shoppers, and saw the display for the last recipe made...Lemon Chicken Romano (and Italian Pasta Salad, listed separately on my blog). As I was pretty hungry as well as sore, I was tempted. Yep I bought all of the ingredients and decided tonight was the night to try it out! I made a few changes - like I did not make the dipping sauce for the chicken) and changed around some of the amounts of the ingredients, but it was pretty darn good! NOTE: this is one of very few recipes without anything garlic - so weird for me! I hope y'all like it...PS I listed the nutritional content below! Ingredients: 1/3 cup seasoned croutons, finely crushed (can use panko if desired!) 1/8 cup slivered almonds, finely crushed probably about 5+ leaves from my garden...when you finely chop them, have about 1 tbsp zest of one lemon (not the white part!) 1/4 cup egg substitutes 1/8 cup grated parmesan cheese 2 chicken cutlets 1 tbsp unsalted butter 1 tbsp canola oil (next time I will use EVOO) ~~~ you see the yogurt & basil pesto in the picture...well that's the dipping sauce I didn't make. If you want the recipe for that, leave a comment :) Directions: If you have a food processor, crush the croutons and almonds finely...you can also use a meat hammer or a rolling pin. In a shallow bowl, mix the almonds, croutons, basil, and parm; in another shallow bowl put the eggs. Preheat a sauté pan at this point with the oil and butter, over medium high heat. Dip the chicken in the egg (is it just me or does it seem odd to dip chicken in egg?), and then into the crumb mixture, using your fingers to press the crumbs to stick - there probably will be leftover mixture. Place the chicken in the sauté pan and cook until the chicken is about 165 degrees, or about 3-4 minutes. Pictured with the Italian Pasta Salad...could have been a meal on it's own. Funny that Publix said to pair these together, and then also add sides of broccoli, Italian bread and apple pie for dessert....I didn't even finish what was on my plate - and it was a side/salad size plate! Nutritional Info (sans dipping sauce) per serving:
400 calories; 25 grams fat; 6g sat fat; 75mg chol; 440mg sodium; 10g carb; 1g fiber; 1g sugar; 30g protein; Vit A 8%; Vit C 2%; Calcium 12%; Iron 6%. This week's girls cooking night with Adrian we had two different recipes we wanted to try: Mediterranean Tilapia or Tuscan Garlic Chicken. One was healthy, and one was pasta based...so of course we decided to eat badly! We did make the recipe a little healthier by reducing the cream amount and substituting corn starch and milk...not really a difference in flavor but cut a couple hundred calories out of the picture!!!! Another side note...there were a lot of steps, so it was perfect that we both were cooking as it would have made it very difficult doing this solo Ingredients (serves 4-6)
Directions 1. Preheat the oven to 350 degrees F. 2. In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated. 3. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use. 4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes. 5. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately. Notice who is keeping a close eye on the food.... It's fall (in my mind since I live in Florida) and it seemed appropriate to make soup. Soup always makes me think cozy evenings in front of the fireplace...even though it's still in the 80's here I was able to imagine! This soup was hearty and both Jerome and I really liked it - he even told me "this is a repeatable". I will take that as a win!!! Ingredients:
Directions:
Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add chicken broth, thyme, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken back into soup. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 3 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened. Stir in half & half and serve warm. I love Italian food, however most of the things I would eat at a good Italian restaurant aren't really healthy... SO I found a recipe for baked mozzarella chicken rolls, and I modified to make it a little more heart healthy. I have to admit I would have really loved a heavy cream sauce, but this actually was really good and full of flavor! (Nutritional Info below...) Ingredients:
* 3 large chicken breasts * 1/2 to 3/4 cup whole wheat bread crumbs * 6 tbsp grated parmesan cheese * Salt & pepper to taste (I also added in some oregano and garlic powder) * 5 oz fresh spinach * 1/2 cup part-skim ricotta cheese * 1 large clove of garlic, minced * 1-2 tbsp EVOO * 1/3 cup egg whites (I used whites from 3 eggs) * fresh mozzarella - I used a generous slice for each roll * marinara sauce of your choice * fresh basil Servings: 6 • Serving Size: 1 stuffed breast • Calories: 195 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g ~ Preheat the oven to 450. With the 3 chicken breasts, slice them in half - so you get 6 thin-sliced breasts. In a gallon bag, put each thin sliced breast and beat with a mallet to make thinner. Next, sauté the garlic and EVOO until golden brown, and then add the spinach for a few minutes until wilted. Remove the mix and put in a mixing bowl; add in the ricotta and 4 tbsp of the parm and mix together for the filling. In a separate bowl, combine the bread crumbs and the rest of the parm with the spices; in yet another shallow bowl, put your egg whites. NOW you get to combine everything.... On each thin chicken breast, place a scoop of the spinach cheese mix and then roll up, leaving the seam down. Dip the roll into the egg whites (getting some on all sides) and then into the breadcrumb mix...place seam-side down in a 9x13 baking dish. Bake for about 25 minutes on 450. After the 25 minutes, take the pan out of the oven and layer the mozzarella, a scoop or so of the marinara (amount depending on how saucy you want it!) and garnish with slices of fresh basil. Put back in the oven and cook for an additional 5 minutes so the cheese melts. NOTE: I made some with the cheese on top of the marinara, and some with it under - just to try both! Jerome's not feeling very good, so he wasn't wanting to eat anything....so I made a meal that I wanted :) I had wanted to try this honey-lime chicken recipe and then I paired it with a tomato-feta orzo....SO GOOD! Marinade:
* 1/4 cup EVOO * 1/4 cup freshly squeezed lime juice from 2 limes * 2 tbsp honey * 1/2 tsp cayenne pepper * 1 tsp each of salt and pepper * 2 chicken breasts ~ In a Ziploc bag, add all ingredients (but the chicken) and mix together...then add the chicken, letting it marinate for at least 15 minutes. Put on the grill or griddler on medium high heat for a few minutes on each side until the juices run clear. I believe the quote from Jerome on tonight's dish sums up this recipe "this definitely is one of my top 5 dinners!". I had gone to Freshfield Farms a couple of weeks back and got a package of chicken drumsticks (10 large sticks for $4.04!!!!!) and have been thinking of what to do with them ever since then. I found a recipe for sweet & spicy chicken, and took some liberties on the recipe to make it my own. This will 100% be a repeat! Ingredients: 10 chicken drumsticks 1/4 cup flour 1 1/2 tbsp corn starch 1/2 tbsp salt 2 small cans pineapple juice 1/2 cup light brown sugar 1/8 cup soy sauce 1/8 cup rice vinegar 1 tbsp freshly grated ginger 2 large cloves garlic, chopped finely 1/4+ cup sriracha chili sauce ~ In a medium sauce pan, add all ingredients from the pineapple juice on down to the sriracha. Bring to a boil and then reduce to low and simmer. While the sauce is simmering, preheat the oven to 450 and line a large cookie sheet with tinfoil & nonstick olive oil spray. In a shallow bowl sift together the salt, flour and cornstarch. Dust/dredge each drumstick in the flour and then place on the cookie sheet; bake the chicken for about 30 minutes. Remove from the oven, and baste the chicken with the sauce - pour all of the remaining sauce over all chicken. Bake for another 20 minutes so the sauce makes a nice coating on the chicken!
Today was an ugly day in Northeast Florida. Overcast, rainy, and thunderstorms all day long...that plus the 3rd place World Cup game was on so I wanted to do zilch today! Hence this recipe - minimal work but amazing flavor! I gobbled my sandwiches in record time :) 2 1/2-3 lbs. boneless, skinless chicken breasts...I used 5, but next time I would have at least 6
1 tbsp onion powder 1 tbsp paprika 1 tsp garlic powder 1/2 tsp sea salt 1/2 tsp pepper 1 bottle of beer - I used Yuengling Amber (Jerome got the benefit of the rest of the 6-pk!) 1+ bottle of BBQ sauce of your choice - I used an 18oz bottle of Kraft Spicy honey (I used about 1/4 of a second bottle) In a gallon bag, season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and barbecue sauce. Cook on low for 8 hours (or around 4-5 on high), tossing once or twice if desired. After 8 hours, remove the chicken to shred; place the chicken back in the crock pot with the sauce and add extra BBQ sauce as desired (this is when I added the extra 1/4 bottle). Toss chicken to coat and let sit for at least 10-15 minutes before serving to absorb everything...if you don't it will be a little too sloppy for sandwiches! I served on whole wheat sandwich buns that I had toasted for a few minutes in the oven. Please leave me a comment and tell me what you think...feedback is really helpful/desired :) My friend, Beth, is an amazing woman. She just had her 3rd child, Nick, and her 2 other wonderful children, Luke & Kelly, are 2 1/2 and 4 years old. Hence why I think she is Wonderwoman....anyone who can take care of three little ones and still have patience is amazing! While I was up in New England, I told Beth I wanted to come and see her and the fam and cook her dinner! We had Chicken Francese, Caprese Salad, and steamed broccoli. It was an awesome evening of laughter & reminiscing (but I forgot to take a picture, so you will have to just imagine the food)!
Ingredients: * 4-6 thinly sliced chicken breasts (I had 3 breasts that I sliced in half) * 1/2 cup flour * 2 beaten eggs * 2 tbsp EVOO * 1/2 cup white wine (I used Naked Grape Pinot Grigio) * Fresh lemon juice - I used one lemon * 1/2 stick of butter *1/4 cup slivered almonds * Salt & Pepper ~ Season the chicken with S&P; put the oil in a large sauté pan and turn it on to medium high heat. Put the eggs in one bowl and the flour in another; dredge the chicken in the eggs and then flour and then put in the pan. Cook the chicken on each side for 4-5 minutes and then remove the chicken from the pan (for now). add the wine and lemon juice to the pan, reduce to medium and simmer for about 2 minutes. Stir in the butter and almonds, and then return the chicken to the pan...cook for an additional 7-10 minutes. I really like cooking, but I also really love when people cook for me! I visited my Aunt JoAnn in Vermont for a few days when I was in New England, and she made me a wonderful dinner...Chicken Piccata, Roasted Asparagus, and an Orzo Cucumber/Tomato/Mint Salad (the other recipes I am blogging separately!). All three recipes are absolutely repeatable :)
I had a lovely day hanging out with Melinda and her beautiful 8 week old baby, Ruby today! I got home a little later than I had thought I would, and realized I didn't have spinach to make the meal I had planned...and no time to get to Publix. So I thought about what I had made before and remembered this easy and yummy recipe (from Cuisine Magazine) and I whipped it up fast -paired it with the leftover corn from last night and Voila!
Spicy Garlic Chicken Ingredients: 4 thin sliced chicken breasts 2 tbsp honey 2 tbsp lemon juice 2 tsp Tabasco 1/2 cup panko bread crumbs 2 tbsp garlic Salt & pepper to taste 2 tsp EVOO Process: in a shallow dish, mix the panko, garlic and spices; dredge the chicken on both sides. On medium heat, put the olive oil in a large sauté pan…add chicken, turning each side at least once (should take about ten minutes. Remove chicken from pan. Mix together the honey, lemon juice and Tabasco; add to pan. Let the sauce bubble for MAX of two minutes and then add the chicken back in. Serve with veggies! 1 serving of chicken (265 calories) and corn on the cob (80 calories) with a glass of almond milk (90 calories)…whole meal is 435 calories! Chicken & Raviolette Yuminess!
I have been really good this week with being around 80% Paleo, so I decided to splurge and have some pasta! I found this recipe and tweaked it a bit for me…I wish I had fresh sage in the garden to make this just a little more homey. All in all this was a good dinner – and hit my carb craze!
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Hey y’all! I’m Sara, and my passion lies in experimenting with new recipes. Cooking alongside my ‘mini me’ brings me immense joy, and I love sharing that enthusiasm with my friends and family. My culinary creations often feature simple ingredient lists, but I approach them with a ‘from scratch’ mindset.
Inspirations flow from various sources: memories of my late mom’s cooking, the pages of Cuisine Magazine, insights from fellow bloggers, and the camaraderie of my kitchen goddess friends. Feel free to reach out with your favorite recipes or any exciting dishes you’d like me to explore! Categories
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April 2024
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