This is a nice way to update the lowly chicken on a hot summer day. It is easy and quick.
- 3 tbsp. soy sauce
- 2 tbsp. liquid honey
- 6 tbsp. rice vinegar, divided
- 1 garlic clove, grated
- 4 cups cooked rice
- 1 cup sliced cucumber, peeled and seeds removed
- 1 tbsp. toasted sesame oil
- 2 chicken breast cutlets
In a small saucepan combine the soy sauce, honey, 1 tbsp. rice vinegar and garlic clove. Bring to a boil and reduce by half.
Toss together the cooked rice (cooled down, of course), cucumber, 5 tbsp. rice vinegar and sesame oil.
Grill the chicken cutlets,continually brushing with the soy sauce mixure and turning often, until cooked.
Spoon the rice salad on plates and slice the chicken cutlets and serve on top. This recipe will serve 4 people.
Add sliced tomatoes, cheese and basil, sprinkling with balsamic vinegar. Add a warm dinner roll, glass of wine and the evening begins. Have fun and enjoy!
Indonesian-Style Fried Rice
This is so cool! Give it a go and I know you will love it as well. It looks involved but takes only 30 minutes to do.
- 1 tbsp. coconut oil
- 3 eggs, well beaten
- 1 small onion, peeled and chopped
- 1 leek (white and light green parts only) and sliced thin
- 1/2 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. chili paste
- 8 oz. boneless skinless chicken thighs, cubed
- 8 oz. medium shrimp, peeled and deveined
- 4 cups cooked rice
- 3 tbsp. soy sauce
- 3 tbsp. honey
- 2 tsp. vinegar
- pinch of salt
- 3 cups spinach leaves, chopped coarsely.
Whew! here we go…
In a wok or deep-sided skillet, heat 1 tsp. coconut oil over medium heat. When melted, add and cover the eggs, cooking until firm. This takes about 3 minutes. Fold in half and remove from pan. Cut into thin strips. Cover and set aside.
Heat remaining oil in the wok and cook the onion, leek, and red pepper until the onions begin to soften. Stir in the garlic, cumin, coriander and chili paste. Cook until it becomes fragrant (60 seconds). Remove to a large bowl and set aside.
Same old wok…add the chicken and cook until browned and the juices run clear when chicken is pierced. (make sure it is cooked), add the shrimp and cook only until pink in colour.
Now stir in the rice, remaining ingredients and toss to coat. Stir in the spinach and cook only until the rice is hot. Fold in the egg and serve.
OMG! This is a dish to remember.
Chicken Fried Rice
This is a super way to look like you really rock in the kitchen. This is a home version of your favourite Chinese dish and everyone will be so thankful that this treat was made at home, they will want it more often. You could change the ground chicken for ground pork or ground turkey.
- 2 tbsp. Crisco oil
- 2 large eggs, lightly beaten
- 2 1/4 tsp. soy sauce
- 8 oz. ground chicken
- 1 minced garlic clove
- 1 tbsp. minced ginger (fresh and peeled)
- 1/2 bunch scallions, green and white parts separated, washed and sliced thin
- 2 carrots, shredded
- 1/2 cup frozen peas
- 2 cups cooked white rice (leftover rice is perfect for this dish)
- 2 tbsp. rice vinegar
Using your wok, heat 1 tbsp. of oil over high heat. Beat the eggs with 1/4 tsp. of the soy sauce to mix well. Add to the wok and swirl to coat the bottom of the pan. Cook without stirring until set, then fold in thirds. Transfer to a cutting board and cut in 1/2 inch pieces.
Add 1 tbsp. oil to the wok and swirl to coat. Add the garlic, ginger and scallion whites, cooking for about 30 seconds. Add the meat and cook, constantly breaking up with a spoon until cooked through (about 3 minutes).
Add the carrots, peas and rice and stir to combine. Add the egg, 2 tbsp. soy sauce and vinegar, cooking until the rice is coated. Be sure to contantly stir this mixture so it won’t burn and all will be heated through, for about 1 minute.
Enjoy!
Beer Roasted Chicken With Fig Jam Sauce
Haha! You had to know, since we grow our own figs, a recipe to use them would be forthcoming. OMG! This is so delicious. Run to nearest market (indoors or outside) and buy some of these wonderous fruits.
- 1 whole chicken about 4-5 lbs.
- 2 tbsp. softened butter
- coarse salt
- 1 can Guiness Stout
- 1 small bunch thyme
- 1/4 cup water
- 1 tbsp. flour
- 2 tbsp. fig jam
Preheat oven to 450 degrees. Put rack in lowest position. Pull out your large oven-proof roasting pan.
Rinse the chicken in cold running water and pat dry with a paper towel. Rub the skin over with butter and sprinkle lightly with the salt. Pour 1/2 of the stout in a glass and reserve. Not for you, by the way.
Poke holes in top of the can using a bottle opener. Place thyme in the can and set in the roaster. Place the chicken over the can, using the legs to balance the chicken like a tripod.
Place the chicken in the oven, breast side first and roast for 20 minutes. Baste all over with the pan juices and bake a further 25 minutes. Baste again until the juices run clear.
Remove pan from oven. Steady the chicken with a hand covered with paper towels or oven mitt to save yourself from being burned. Let the chicken rest. In about 10 minutes, test with an instant read thermometer poke the thickest part of the chicken (leg) and see that the temperature has reached 165 degrees.
Throw the can out and reserve the juice in the pan. Now pour in the stout you were saving and bring to a simmer. Be sure to scrape up all the wonderful brown bits. Mix together the water and flour and whisk into the hot liquid. Boil for 1 minute and add the jam. Simmer for 2-3 minutes until it thickens up.
Oh my, oh my…..now where is the potato salad? Warm rolls and butter? Wine….well, maybe make that 2.
Chicken Tortellini Bowl
I seem to be on the side of working mothers and fathers, with busy lives and not much time to fuss and bother, with weekday dinners. Here is another snap to make and also very tasty. Add a slice or two of garlic toast, small salad and, of course, a glass of Pinot Gris (well chilled, naturally).
- 2 x 9 oz. pkg frozen cheese tortellini (I said it would be fast)
- 2 cups each broccolini and cauliflower florets
- 1 can of diced tomatoes (spicy or Italian herb)
- 1/2 cup dried tomato pesto
- 1 9 oz. pkg of roasted/grilled chicken breast strips, thawed
- Shaved asiago cheese
In a large 4 quart pot, cook tortellini as directed, add the broccolini and cauliflower for the last 4 minutes of cooking. Drain and return to the pot.
Stir in the undrained tomatoes, pesto and chicken. Cook, occasionally stirring until heated through.
Put into bowls, add the cheese and Voila! you did it again. Take a bow! Yummy!
Turkey Burgers With Blue Cheese
Who says turkey has to be boring. This little treat will make you think differently. It doesn’t have to be Christmas to enjoy this tasty bird. Try it, you will be surprised.
- 1 1/4 lb. fresh ground turkey
- 4 tbsp. sundried tomatoes
- 1/2 cup Asiago cheese, grated
- 1 egg yolk
- 1 tsp. Hungarian smoked paprika
- 1 tsp. fresh thyme leaves
- 2 tsp. fresh sage leaves, shredded
- pinch of salt and pepper
- 4 bacon slices, cooked very crisp
- 2 tbsp. crumbled blue cheese per burger
- 4 fresh figs, cut into pieces, skin on
In a large bowl, combine all the ingredients up to and including the salt and pepper. Preheat the barbcue to high heat and cook well. Shape 4 burgers.
Butter and lightly grill. To assemble, place a burger on bottom half of four buns, add the crisp bacon slices on each one. Top with the cheese and chopped figs. Put top on, take a big bite and wahoo! turkey wins the day.
Great burger.
Garlic-Butter Chicken With Roasted Oranges
This will serve a family of 4 (if really hungary) or 6 guests.
- 1 garlic clove, minced
- 4 tbsp. butter, softened
- 2 nav al oranges, zest 1 and cut both into wedges
- 2 tsp. thyme, chopped
- 1 – 5 lb. chicken
- 2 red onion, peeled and cut into wedges
Preheat oven to 450 degrees. Mash the butter and garlic into a paste.
Combine the garlic paste, butter, zest and thyme. Now separate the skin from the breast and rub half the butter under the skin on each side. Sprinkle with salt.
Fill the cavity with 2 orange wedges and some thyme sprigs. Place the chicken, breast side up on a baking sheet and tuck the wings under. Tie the legs together and scatter the remaining vegetables around the chicken. Dot the oranges with 1 tbsp. of the butter mixture.
Roast for 30 minutes. Brush with remaining butter mixture. Flip the oranges and onions over. Rotate the sheet and roast a further 15 minutes. Remove the vegetables if they are carmelized and roast the bird until the juices run clear and the temperature reaches 165-170 degrees.
Let rest for 10 minutes before serving. Enjoy, it is delicious.
Moroccan Chicken With Dates
For the more adventurous, this is a different way to serve chicken. Serve with couscous or rice. Add a generous dollop of sour cream and Voila! You did it again. Damn!
- 3-4 lbs. chicken breast halves, thighs and drumsticks
- 1 tbsp. flour
- 1 tbsp. olive oil
- about 10 shallots, peeled
- 2 cinnamon sticks
- 1 1/2 tsp ground ginger
- 1/2 tsp. tumeric
- pinch of cayenne pepper
- 3 cups chicken broth
- 5 tbsp. lime juice, divided
- 12 dated, pitted and halved
- 1/2 cup almonds, toasted and chopped
- 1/4 cup chopped cilantro
Sprinkle the chicken with salt, pepper and flour. Heat oil in a heavy pot on medium heat and add half the c hicken pieces, turning occsionally for ab out 13-15 minutes.
Transfer the chicken to a baking sheet and repeat with the remaining chicken. Pour off all but 2 tbsp. of the fat from the pot and discard. Reduce the heat to medium and add the shallots to the pot, saute until golden. This should take 4-6 minutes.
Add the cinnamon, ginger, cumin, tumeric and cayenne and stir until it becomes fragrant. This takes only a minute. Now increase the heat to high, add the broth and 3 tbsp. of lime juice. Bring to the boil, reduce to low, cover and simmer for 20 minutes until the shallots are softened.
Reduce the heat and simmer until the juices run clear ( for about 20 minutes) when you cut into the thickest part of the drumstick is pierced with a knife.
Transfer the chicken and shallots to a platter, tent with foil. Boil the juices in the pan until slightly thickened. Stir in the dates and the remaini g lime juice. Reduce and simmer gently for another 2 – 3 minutes.
Pour the sauce with dates over the chicken. Sprinkle with almonds and cilantro. Serve immediately.
Now, everyone will think you just returned from an exotic vacation and this is what you had there.
Asian Chicken Salad Sandwich
If you have 10 minutes to spare, you can make this for lunch and take to school or work or…..just for you at home. This will serve 4.
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 2 large carrots, grated
- 2 tbp. fresh lime juice
- 1 tsp. soy sauce
- 1 baguette, sliced in half lengthwise, scoop most of the inides out
- 1/4 cup mayo, not salad dressing
- 2 cups shredded cooked roast chicken (LEFTOVERS, PERHAPS?)
- 1 cup cilantro leaves
- 1 jalapeno, sliced very thin
In a medium bowl toss together the cabbage, carrots, lime juice and soy sauce.
Spread 1/4 cup mayonnaise on both sides of the bun. Layer now with the chicken, the cabbage mixture and top with the cilantro leaves. Sprinkle the jalapeno (if you are brave) and place the top half of the baguette on top. Slice into 4 pieces. Wrap, and run!
What could be better for lunch? It’s fresh, healthy and very flavourful. Yeah, I know….yummy!
Chicken Caesar Wraps
These make a great weekend lunch. Simple and everyone loves chicken caesar anything.
- 1 cup mayonnaise
- 3 tbsp. lime juice (freshly squeezed)
- 2 tbsp. olive oil
- 1 tbsp. water
- 1/4 cup Asiago cheese, grated
- 2 garlic cloves
- pinch of salt and pepper
Place all the ingredients into a food processor and puree until smooth. Chill until ready to use.
- 12 chicken tenders
- 1 tbsp. coconut oil
- 12 small tortillas
- 12 romaine heart leaves, rinsed and dried
- 12 bacon strips, cooked crisp
- 1 pkg. Provolone cheese, cut each one in 8 strips
Season the chicken and saute in a frypan over a medium high heat. Cook in the oil in 2 batches for 2 minutes each side.
Lay the lettuce leaves on each tortilla, add a chicken tender, 4 strips of cheese and a slice of bacon. Roll up tightly. Serve with the mayo by drizzling the mayo over the top and place the remainder in a bowl for dipping.
A Few More Lunch Ideas To Take With You
This one is easy to make. If you are having grilled chicken for dinner on, say, Sunday, make one more for you to put together this sandwich to take for lunch on Monday. Remember the mantra….cook once, eat twice.
Grilled Chicken And Slaw
- 1/4 of a small cabbage
- 5 tbsp. lowfat yogurt
- 1 tsp. mustard
- 1 tbsp. cider vinegar
- salt and pepper
- 1 sprig fresh tarragon, torn
- 1 whole chicken breast, cut in half
- 2 2-ounce sections fresh baguette, cut open lengthwise
Remove outer leaves of the cabbage and core it. Slice very thin shreds and set aside in a small bowl.
In another bowl, whisk together the yogurt, mustard, vinegar, salt and pepper. Add this to the shredded cabbage and tarragon, tossing to coat well.
Place each breast half between plastic wrap and pound out with the flat side of a meat mallet (Girls, just think of mamograms). Season with salt and pepper.
Grill for 2-3 minutes and then turn over, cooking a further 2 minutes. (Do this the night before to save time).
To make the sandwiches, simply cut and place the chicken to fit the baguette and, when ready to eat, top with 1/4 cup of coleslaw.
That makes a better lunch than cottage cheese and plain water. Yuk!
OR try this one…
Tuna Salad Sandwiches, the healthy way
- 3 sun-dried tomato halves
- 1 6 oz. tuna, packed in water
- 1 celery stalk, peeled and sliced thin
- 1/4 small red onion, finely diced
- 1 small carrot, peeled and grated
- 1/3 cup diced fennel
- 3 tbsp. freshly chopped dill
- 1 1/2 tbsp. finely chopped flat leaf parsley
- 1 tbsp. fresh lime juice
- 2-3 drops Tabasco sauce (to taste)
- pepper
- 1 1/2 tbsp. mayonnaise
- 1 1/2 tbsp. nonfat yogurt
- 1 1/2 tsp. mustard
- pinch of salt
- 1 English cucumber, unpeeled and sliced very thin
- 1 cup fresh pea sprouts
- 3 2-ounce pita, cut open
Rinse the tomatoes in hot water and remove the oils and rehydrate in boiling water for 1 minute. Chop and set aside.
In a bowl combine the tomatoes, tuna, celery, onion, carrot, fennel, dill, parsley, lime juice, Tabasco and pepper. Mix well with a fork.
Assemble the sandiches dividing equally in the pitas and top with the pea sprouts and line one side with cucumber slices.
These should break the habit of same old-same old sandwiches.
Yum!
Lemon Chicken With Rosemary
This can be an either/or or maybe even a ‘both’ kind of dinner. It all depends on what you prefer to eat. It is delicious either way.
- 4 chicken breasts, skin and bone removed OR
- 8 chicken thighs, bone and skin removed
- 1 tbsp. oil
- 1 large lemon, juiced and zested
- 1/4 cup water
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh rosemary
- pinch of salt
Trim any excess fat from the chicken. In a large skillet, heat the oil and add the chicken. Cook until lightly golden (2 – 3 minutes per side).
Zest the lemon and set aside. Then cut the lemon in half and juice it.(1/4 cup juice).
Add the water and lemon juice and with a wooden spatula, loosen up any bits on the bottom of the pan. Add the garlic, rosemary and salt.
Reduce heat to medium-low. Cover and simmer for about 10 minutes. Turn the chicken over, half-way through the cooking time.
Place the chicken on warm plates, spoon the sauce over, sprinkle some zest on top and serve with garlic mashed potatoes and a crisp salad.
Add warm rolls and butter and, of course, a glass of your favourite wine. What did I tell you? YUM!