Here is another dish that can be fancied up for company or your family instead of the same old-same old way of preparing this poor bird.
- 6 chicken breast halves, bones removed
- pinch of salt and pepper
- 4 tbsp. butter
- 2 tbsp. good olive oil
- 1/2 pound mushrooms, sliced
- 1/4 cup chopped shallot
- 1 grated garlic clove
- 1 cup plain Greek yogurt
- juice of 1 lime
- 1 tbsp. flour
- 1 tbsp. fresh tarragon
- 4 tbsp. lightly roasted sliced almonds
Season the chicken with salt and pepper. Saute the chicken in2 tbsp. butter and 1 tbsp. oil until golden in colour, Remove from the heat and keep warm,
Add the remaining butter and oil to the pan, cooking the onion and garlic. Add the mushrooms and continue cooking until the moisture from the mushrooms starts to evaporate. Whisk in the yogurt, lime juice, tarragon and flour and stir until the sauce is smooth. Strain through a sieve and return to the pan.
Add the chicken to the pan and simmer until tender. Top with roasted almonds and add beautiful mashed potatoes, asparagus tips and a chilled green salad.
When life becomes busy this might be a quick way to serve a nutritious dinner under 30 minutes. Let’s go.
- 3 slices bacon, thinly sliced
- 4 boneless, skinless chicken breasts
- 2 tsp. Crisco oil
- 1 small onion, thinly sliced
- 3 garlic cloves, grated
- 1 tbsp. fresh thyme, chopped
- 1 pkg. white mushrooms (227g)
- 1 can white navy beans, rinsed and drained
- 2 cups stewed tomatoes
- pinch of salt and pepper
- 2 tbsp. chopped fresh parsley
- 1/2 cup white wine
- 1 tsp. red wine vinegar
In a large skillet, cook the bacon only until the fat renders (about 2 minutes).
Add the chicken and cook, stirring until brown, about 5 minutes. Use a slotted spoon and remove from the pan. Set aside.
In the same skillet, cook the onion, until clear, add the garlic and thyme and cook about a minute. Add the mushrooms and 2 tbsp. water, until the mushrooms are tender and there is no liquid remaining.
Return the chicken to the skillet, stir in the beans, tomatoes, salt, pepper and wine, and bring to a boil.
Reduce the heat, cover and simmer until the stew has thickened and the chicken is no longer pink inside. Remove from the heat, add the parsley and vinegar.
This would best be served over buttered broad noodles and a green salad.
Now, eat and off to the game or sporting event that is important to your family.
If you are a fan of Mexican food, then you will love this. It is spicy hot, and will remind you of any Mexican meal you ever had.
- 1 tsp. olive oil
- 1 small onion, peeled and diced
- 2 garlic cloves, minced
- 2 tsp. tomato paste
- 1 tsp. chili powder
- 1 carton 900 ml chicken broth
- 2 boneless, skinless chicken breasts
- 2 cups canned tomatillos
- 2 cups frozen corn
- 3 tbsp. finely diced pickled jalapenos
- 1 avocado, chopped
- 1/2 cup cilantro, chopped
Before we start, I was going to add 1 lime, cut in wedges, 4 tequila shots…..to take away the fire of the soup, but I didn’t.
Heat the olive oil in a large pot over medium heat and add the onion and garlic cloves. Cook until the onion softens (3 minutes). Stir in the tomato paste and chili powder and cook for a further 1 minute.
Pour in the broth and add the chicken. Cover and boil for about 8 – 9 minutes, until cooked through. Transfer chicken to a cutting board to cool slightly.
To the pot, add the canned tomatillos, frozen corn, jalapenos and reduce the heat to medium. Gently boil for 5 minutes.
Using two forks, shred the chicken and stir into the soup. Ladle into 4 bowls and top with the avocado and cilantro.
Gosh, it must be barbecue season. How can you tell? This is deeeelicious.
Marinade For Chicken
- 1-14 oz. unsweetened coconut milk
- 2 tbsp. minced fresh cilantro
- 1/8 tsp. ground cinnamon
- 2 tbsp. freshly squeezed lime juice
- 1 jalapeno, seeded and minced
- 6 boneless, skinless chicken breasts
Preheat barbecue to 350 degrees. To make the marinade mix everything together and place the chicken in a large flat dish and pour the marinade over. Cover with plastic wrap and refrigerate for a hour or so.
- 1/2 cup seeded and chopped tomato
- 1/2 cup fresh mango, chopped
- 1/4 cup each green and yellow bell pepper, seeded
- 1 tbsp. minced jalapeno
- pinch of salt
- 1/2 tsp. chili powder
- 2 tbsp. freshly squeezed lime juice
- 1 tbsp. honey
- lime wedges for garnish
Mix the ingredients together, cover with plastic wrap and refrigerate until ready to serve.
Take the chicken from the refrigerator and let sit for about 30 minutes to bring it to room temperature. Remove the chicken from the marinade and discard the marinade. Place the chicken on the barbecue and close the lid. Grill for about 11-12 minutes per side, until it reaches 160 degrees.
Place the chicken on individual plates and top with the salsa. Garnish each plate with lime wedges.
Serve also with a side of rice or noodles. What more could you possibly ask more? More?
I am sure everyone has prepared or eaten a chicken cooked this way on the barbecue and this is a small variation of that, and just as delicious.
- 3 potatoes (yellow flesh)
- 1 fresh corn on the cob
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 zucchini
- 1/2 small yellow squash
- 3 carrots, peeled
- 4 oz. small onions
- 3 cloves of garlic
- 3 thyme sprigs
- 3 rosemary sprigs
- 1 lb. fresh peas in the pod
- 1 fresh chicken
- 1 bottle of Rickard’s Radler Grapefruit Beer
- 1/2 cup baby spinach, leaves torn in half
- olive oil
Peel the potatoes, cut into chunks and blanch them. Drain and set aside. Clean the corn and boil for approximately 10 minutes . Drain and slice into thick ‘wheels’. Set aside.
Halve the peppers, remove all the seeds and cut into broad strips. Cut the squash, zucchini and carrots in pieces. Peel the onions and garlic and chop coarsely. Finely chop the thyme and rosemary and then mix all the ingredients together. Sprinkle olive oil over and lightly salt and pepper to taste.
Remove the peas from the pods and set in a small bowl. Sprinkle the chicken with salt and pepper and rub all over with olive oil.
In a barbecue with a temperature of 350 degrees, open the beer up and pour a small layer of beer into the drip pan. Place the can in the beer can chicken rack and place the poor chicken on top. (such indignities bestowed on the chicken). Position the chicken in the pan and set the vegetable mixture around the chicken (except the peas) and roast for about 40 minutes. Mix the peas in now and cook about 5 minutes longer or until the temperature in the leg reaches 165 degrees. Carefully remove the pan with all the contents off the barbecue and tent with foil and set aside.
Take the chicken off the rack and cut off the breasts and legs. Spread the vegetables in a large bowl, place the chicken on top and garnish with a few spinach leaves.
Serve with a crisp salad, more chilled beer or wine and enjoy.
I refer to spring asparagus because I refer to the thin stalks, not the fatter ones, and they are perfect for this recipe. You could use this along with the fried rice and spring greens or the risotto with mushrooms and asparagus, posted earlier.
- 1 lb. skinless boneless chicken thighs
- 1/2 cup flour
- 1/3 cup sesame seeds
- 2 eggs, lightly beaten
- Crisco oil
- 1 large carrot, thinly sliced and coarsely chopped
- 1/3 cup liquid honey
- 3 tbsp. cider vinegar
- fresh asparagus, rinsed and patted dry with a paper towel
Cut chicken into 1 1/2 inch pieces. In a shallow bowl combine the flour, sesame seeds, pinch of pepper and salt. In another small bowl, add the beaten eggs.
Dip the chicken into the flour mixture, then the egg mixture and back into the flour mixture. Set aside.
In a large skillet, heat about 1/2 inch of oil over high heat. Add the chicken in batches and cook about 4 minutes or until completely cooked through. Use a slotted spoon and transfer to a paper towel to drain.
In a large skillet, combine the carrot, honey, vinegar and 1 tbsp. of water. Bring to boiling and add the asparagus. Add the chicken and stir to coat.
Pour this over rice or noodles of your choice. The only thing missing here is the fortune cookie.
You don’t have to buy the frozen enchiladas when you can make something as tasty as these.
- 2 fresh poblano peppers
- 1 cup fresh spinach leaves, roughly chopped
- 2 cups whole milk
- 2 cups chicken stock
- 6 tbsp. butter, not margarine
- 2 cloves garlic, peeled and finely chopped
- 1/2 cup flour
- salt and pepper to taste
- 3 cups coarsely shredded cooked roast chicken
- 12 small corn tortillas
- 1 cup shredded Monterey Jack cheese
Roast the peppers over open flame for about 5 minutes, turning often until the skins have blistered and blackened on all sides OR lay them on a baking sheet 4 inches below the broiler (8-10 minutes) also turning on all sides. Place in a bowl, cover with plastic wrap and set aside to allow them to steam. When cool enough, peel off the black outer skin and seeds. Chop the flesh coarsely and add to a blender. Add the fresh spinach and set aside.
Preheat the oven to 350 degrees. Lightly oil a 9 x 13 baking dish and set aside. In a medium sized saucepan, add the milk and stock and warm up. In a large saucepan melt the butter, add the flour and cook, stirring constantly for 1 minute. Now raise the heat and add the milk mixture, whisking constantly. Bring to a boil and reduce the temperature and simmer for about 5 minutes. Remove from the heat.
Pour half of the mixture into the blender and process until smooth. Pour this back into the saucepan with the remaining sauce. If needed, season with a little salt and pepper. Place the chicken in a bowl and stir in one cup of the sauce. Divided the chicken equally in the tortillas and roll up.
Place these in the baking dish, seam side down. Pour the remaining sauce over all and top with the shredded cheese. Bake until the enchiladas are heated through and the cheese has melted. (18-20 minutes).
Serve immediately with a crisp salad, glass of chilled white wine and the world is yours for the ‘eating’.
Okay, no one has said I was a bright light. Last night Don made this incredible meal. Now….did I think to take a picture? Heck no. This morning I decided I would post this dish and then exclaimed “we didn’t take any pictures”. Never mind, I am posting this now and tomorrow we will have a picture. I promise and that is because we have some leftovers. Yaaaaay.
- 1 can whole tomatoes
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 tsp. each of chili powder, coriander and salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
- pinch of ground cloves
- 1/2 cup chicken broth
- 2 tbsp. raisins
- 2 tbsp. peanut butter
- 1 oz. unsweetened chocolate, chopped
- 2 lbs. chicken thighs and breasts, cut into 1 inch cubes
- 1/2 cup fresh cilantro (1 1/2 tbsp. dried)
- 2 tbsp. sesame seeds
Drain the tomatoes, reserving 1/2 cup of juice. Crush the tomatoes and add to the slow cooker with the reserved juice.
Stir in the chopped onion, garlic, chili powder, coriander, salt, pepper, cinnamon and cloves. Stir in the broth, raisins, peanut butter and chocolate. Cover and cook on low for 8-10 hours.
Using a hand immersion blender, blend mole until smooth and set aside.
Take 1 1/2 tsp. dried cilantro, sprinkle over the chicken, and sautÃ© in a casserole with lid, cooking until lightly browned. Pour the mole over the chicken, cover and simmer on stove top for about 35-40 minutes.
Serve over Spanish rice or noodles. We topped ours with homemade CrÃ¨me Fraiche and grated cheddar cheese.
So help me, this is magnificent. Try it! You will see.
Simple. Super Tasty. Great meal to have before going out to celebrate with friends and family.
- 4 boneless, skin removed, chicken breasts
- 1/3 cup lime juice, freshly squeezed
- 1/2 cup teriyaki sauce
- 3 tbsp. honey
- 2 tbsp. canola oil
- 2 tsp. lime zest
- 1 pineapple
- 1 English cucumber
- 1 cup seedless red grapes
- 1 tbsp. lime juice
- pinch of salt
Lay the chicken breasts (one at a time) between top and bottom layers of saran wrap and lightly pound out to a thickness of about 1/2 inch.
Whisk the lime juice, teriyaki, honey, oil, lime zest together in a bowl and reserve 1/4 cup of the marinade. Pour the balance into a large zip lock bag and add the chicken. Seal the bag, making sure to remove all the air. Let stand for 10-15 minutes.
Preheat your barbecue (yes, even during the winter) to a medium temperature.
Now combine 3 1/2 cups of the pineapple which has been coarsely chopped, 1 cup of the cucumber, and 1 cup of the grapes, halved. Stir in 1 tbsp. of lime juice and a small pinch of salt.
Oil the grill and grill the chicken about 5 minutes each side, brushing the surfaces with the reserved marinade during the last couple of minutes of cooking time.
Cut each breast into 3 pieces and set in the middle of the plate. Spoon the salad around the pieces and now you simply need a slice or two of garlic toast and, of yeah, some chilled wine.
Told you it was light and tasty..
Still trying to keep it “lighter” for the upcoming celebrations. This would work as well as tasting great.
- 16 oz. boneless, skinless chicken thighs
- 7 strips of maple bacon (approx. 7 oz.)
- sea salt
- 3 oz. Provolone cheese, thinly sliced
- 4 English Muffins,
- 4 slices of tomato
- 8 slices cucumber
- slices of avocado, shredded lettuce and mayonnaise
Cut both meats into small pieces and pot through the large holes of the meat grinder. Mix these together in a bowl and now re-insert through the small holes of the grinder.
Divide into 4 equal portions and turn on the grill to high. Season the patties with a pinch of coarse salt and black pepper, cooking until the internal temperature reaches 168 degrees. This should be about 5 minutes each side.
In the last minute of cooking time place the cheese on top of the meat and toasting the muffins about 30 seconds.
Put together the sandwich, adding your toppings and enjoy.
I hope you noticed the lack of big calories?
Easy-peasey for dinner. If you don’t eat poultry, change out the chicken for firm tofu. Can’t get any easier for sure.
- 2 boneless skinless chicken breasts
- pinch of salt and pepper
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes OR white mushrooms, brushed and quartered
- 1 shallot, peeled and sliced
- 3 cloves of garlic, minced
- 1 tsp. dried oregano
- 2 cups firmly packed baby spinach leaves
- 2 green onions, sliced (or not)
- 12 oz. linguine pasts
- 1/4 – 1/2 cup grated Asiago cheese
Cut the chicken into strips, season lightly with salt and pepper and saute in a skillet with 1 tbsp. of the oil until the chicken becomes golden (about 3 minutes). Transfer to a plate.
In the same skillet, add the tomatoes (or mushrooms), shallot, garlic, oregano and remaining oil, cooking for about 2 minutes. Add the spinach and saute until the tomatoes start to split (2-3 minutes).
Return the chicken to the skillet and heat through.
Meanwhile cook the linguine for about 10 minutes until tender but still firm. Drain, return to the pot and add the sauce to it. Toss gently to coat and serve with the cheese sprinkled on top. All you need now is some garlic toast and Voila! Dinner is served.
This is one recipe that could help you clean up some leftovers and use whatever you have in the fridge. Raid the pantry and see what you come up with.
- 1 cup chopped cherry tomatoes
- 1 cup chopped cantaloupe
- 1 tbsp. chopped fresh cilantro
- 8 eggs
- 1/2 cup half and half
- pinch of salt
- 1 tbsp. olive oil
- 1- 4 oz. can diced green chilies
- 1 cup cooked, shredded chicken
- 2/3 cup canned kidney beans, rinsed and well drained
- 3 oz. Monterey Jack Cheese, shredded
In a medium bowl, combine the tomatoes, cantaloupe and cilantro. Set aside.
Whisk together the eggs, cream and salt. Set aside.
In a broiler proof skillet, heat the oil over a medium heat. Add the chilies and cook for 3 minutes. Scatter the chicken and beans evenly in the skillet.
Preheat the broiler. Pour the egg mixture over the chicken and beans. Cook over a medium heat and as the mixture is starting to set, run a spatula around the edge, letting the mixture flow underneath. Continue cooking and lifting the edges until almost set. The surface will be a little moist. Sprinkle with the cheese.
Place under the broiler (about 5 inches from the heat) and broil 1-2 minutes, until the cheese melts and the top has set.
Serve with the salsa you made earlier.
Note: you could use watermelon instead of cantaloupe, if you wish.