Mediterranean Chicken

Happy Monday friends.  Today was my first day back to work after a week off.  The week off was much needed.  I did a lot of thinking and soul searching.  I began to read, again, from the beginning.  Brene Brown's Daring Greatly. 

I think that this time around I might actually finish it.  I came to realize that a lot of my problems that I had this past month was from me withdrawing myself from human connection.  I finally today just summoned up my courage and asked for what I needed.  Only time will tell if things will improve the way that I want them to, but I feel better for putting myself out there.

Cajun Fettuccine Alfredo

Hubby Makes Dinner

I'm not sure why, but this has been a difficult week for me.  Emotionally.  I've been a basket case.  So tonight we decided to venture to a antique store in a town about 30 minutes away we get there and they are having a down town, Christmas celebration and there is no parking to be found.  So Alex says to me I'll make you dinner.  I'll do it all by myself.  This is the result. 

Thai-Inspired Chicken

So I set out to make these Thai-inspired Chicken lettuce wraps, but things went wrong.  The lettuce went bad and the carrots weren't  julienned.  Enter baby carrots and rice noodles (think pad thai).  It was an ordeal trying to find the sprouts at the local grocery store, I had to go to a store the next town over to find them!

By that time it was so late that we just made a grocery store pizza for dinner.  Then yesterday Alex and I spent the day at the zoo.  We were so tired on the way home that we just stopped at a local restaurant for some real Thai food.  So, tonight was the night.

Thai-Inspired Chicken and noodles

Chicken Parmesan Casserole

Oh how the days just fly by.  It is already the 11th of January.  Before we know it January will turn into February and so on and so forth.  

This year, 2012, is going to be a great year.  

However, there is just so much to do.  

Chicken Parmesan Casserole

Adapted from recipe at Veggie Converter

Ingredients

1. 2 Cups elbow noodles
2. 2 Cups chicken, cubed
3. 2 Cups Mozzarella cheese
4. 2 Cups Marinara sauce
5. 1 Cup Bread crumbs
6. 1/2 Cup Parmesan
7. 1-2 Tbsp. Italian seasoning

Directions

Cook the noodles.

Spray an 8 x 8 baking dish.

Preheat oven to 375.

Combine noodles, chicken, half of cheese and marinara sauce.

Mix all other ingredients and place on top.

Bake for 15-20 minutes.

Chicken, Bell Pepper, and Broccoli Stir-Fry

Winter colds are running amok in my household. I had a horrible head cold two weeks ago and I'm still fighting the lingering stuffy nose.

Then yesterday Alex informed me that he now has the head cold.

What to do?

Make healthy dinners full of...

Immune-boosting selenium (cashews)

Vitamin-C (Bell Peppers and Broccoli)

Lean Protein (Chicken)

Here is the first attempt.

Chicken, Bell Pepper, and Broccoli Stir-Fry

Ingredients:

• 1/4 cup low-sodium broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 cup chopped broccoli florets
• 1 medium red bell pepper thinly sliced
• 2 cloves of garlic, minced
• 1 pound chicken, cut into bite-sized pieces
• 4 cups of baby spinach
• 1/2 cup unsalted cashews

Directions:

• Whisk together broth, soy sauce, lemon juice, honey, ginger, black pepper and corn starch.
• Set aside
• Heat 1 tablespoon olive oil in stir-fry pan over high heat.
• Add onions and broccoli.
• Stir-fry for 2 minutes
• Add peppers and garlic.
• Stir-fry for 2 minutes.
• Remove vegetables from pan and set aside.
• Heat remaining tablespoon of olive oil in pan.
• Add chicken
• Stir-fry for 5 minutes.
• Add spinach.
• Stir-fry until just beginning to wilt.
• Add sauce, vegetables, and nuts.
• Stir-fry until lightly coated with sauce.
• Serve over rice noodles.

Shared with:

Chicken Vegetable Soup

What to do with the remaining two poached chicken breasts from Tuesday's night dinner poached chicken with creamy mushrooms.

Why, I think some soup sounds good. Vegetable soup to be precise.

As I was throwing this all together I discovered that I need a larger stockpot (hint, hint so someone who might buy me a present). As I added ingredients and the liquid level began to rise higher and higher coming very close to the rim. So, I had to cut back on some of the ingredients that I had planned to add and remove some of the liquid.

Luckily this soup called for it to be simmered uncovered and it reduced down enough that I could add the liquid (previously removed) back. YAY!

Alex said he wanted it to have spicy sausage in the soup. So, tonight I'll be add some andouille sausage into the mix for night number two of soup.

Chicken Vegetable Soup

Ingredients:

• 2 poached chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic
• 3 quarts chicken broth
• 2 pound red potatoes, cut into bit-sized pieces
• 1/2 pound of carrots, cut into 1/2-inch pieces
• 1-pound frozen lima beans
• 1-pound frozen niblet corn
• 1/4-pound frozen cut okra
• 2 (28-ounce) cans crushed tomatoes
• 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 2 tablespoons ground black pepper

Directions:

• In a large stockpot, heat olive oil over medium heat.
• Add onion and garlic.
• Cook, stirring frequently, for 8 to 10 minutes or until browned
• Add chicken broth, potatoes, carrot, lima beans, corn, okra, tomatoes, garlic powder, salt, and pepper.
• Bring to a simmer.
• Reduce heat to medium-low.
• Simmer, uncovered for 1 hour.

Poached chicken with Creamy Mushrooms, Fennel, and Potatoes

So I know it's just another bowl full of mush. But I promise this one is different from the rest.

To start with it's chicken.

Topped with other stuff.

How cool is that.

Poached chicken with Creamy Mushrooms, Fennel, and Potatoes.
Adapted from Rachael Ray.

Ingredients:

• 1 quart chicken stock
• 1 quart vegetable broth
• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1 pound of white mushrooms, sliced
• 4 sprigs fresh rosemary, leaves stripped and chopped
• 4 cloves garlic, diced
• 1 medium yellow onion, sliced
• 1 fennel bulb, cored and sliced
• 1 pound red potatoes, cut in half and then thinly sliced into half-moons
• 1 teaspoon red pepper flakes
• salt and pepper to taste
• 1/2 cup heavy cream
• 1 cup fresh basil, about 20 leaves, chopped
• 1/2 cup pitted green olives, coarsely chopped
• 1/2 cup Parmesan cheese
• Crusty bread

Directions:

• Place chicken stock and vegetable broth in a large soup pot with a tight-fitting lid.
• Bring to a boil over high heat.
• Add the chicken breasts, bring back to a simmer, and reduce the heat to medium-low.
• Replace the lid and poach the chicken for 15 minutes, or until cooked through.
• While the chicken is poaching, heat a large skillet over medium-high heat with the extra-virgin olive oil.
• Add the mushrooms an rosemary to the skillet and brown for 8 to 10 minutes.
• Add the garlic, toss to combine, then add the onions, fennel, potatoes, and red pepper flakes.
• Season with salt and pepper.
• Cook, stirring frequently, for 15 minutes more.
• Add 1- 1/2 cups of the chicken poaching liquid and cook for 5 minutes more.
• Stir in the cream and heat for about 10 minutes.
• Turn off the heat and stir in the basil, olives, and cheese.
• Slice 2 pieces of chicken.
• Arrange each poached breast in a shallow bowl and top with one fourth of the creamy mushroom, fennel, and potatoes.

Chicken with Walnuts and Rice Pilaf

I'm in day 5 of a 7 day stretch at work. So something easy was needed for dinner tonight. So since I seem to be on a Rachael Ray kick, I decided to make another one from "Just in Time".

Chicken with Walnuts and Rice Pilaf
Inspired by Rachael Ray's Walnut Chicken with Sherry and Rice Pilaf with Chives

Ingredients:

• 1 package rice pilaf mix
• 3 tablespoons peanut oil
• 1 - 1/2 pounds chicken, diced
• 2-inch piece of fresh ginger, pealed and diced
• 3 large cloves of garlic, minced
• 2 large red bell peppers, cut into bit sized cubes
• 1 (8-oz) can sliced water chestnuts, drained
• Black pepper
• 1/2 cup dry sherry
• 1/4 cup soy sauce
• 1/2 cup walnuts, diced

Directions:

• Cook rice according to directions on box
• Heat oil in a large skillet on high heat.
• Add the chicken and brown the meat on all sides, 4 to 5 minutes.
• Add ginger, garlic, and bell peppers.
• Saute for 3 to 4 minutes, tossing frequently.
• Add the water chestnuts, black pepper, and sherry.
• Cook for a minute to reduce the Sherry.
• Add the soy sauce and walnuts.
• Season with black pepper.
• Fluff rice pilaf and serve with the chicken.

Happy Weekend.

Chicken Korma

It's Tuesday.

I find that Tuesdays are the hardest day of the week. You made it past Monday, but Friday is still so far away.

I'll let you in on a little secret. I am at my most irritable on Tuesday. It's very irrational, but there you have it.

Now, I'm going to go watch some Deep Space Nine and call it a night.

Happy Tuesday.

Chicken Korma

Ingredients:

• 1-1/2 teaspoons chopped fresh gingerroot
• 2 cloves minced garlic
• 2 teaspoon Garam Marsala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 3 green cardamoms, with husks removed and seeds crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground almonds
• 3/4 cup plain yogurt
• 2 boneless skinless chicken breasts
• 1/2 cup vegetable oil
• 3/4 cup water
• 1/4 bunch of cilantro, chopped
• 1 can diced green chiles
• Fresh cooked rice, to serve

Directions:

• Mix the ginger, garlic, Garam Marsala, chili powder, salt, cumin seeds, cardamoms, ground coriander, almonds, and yogurt together in a small bowl.
• Place chicken in a dish.
• Spoon over the yogurt and spice mixture.
• Let chill.
• Heat oil in large skillet.
• Add chicken and stir-fry for 5 to 7 minutes.
• Add water.
• Cover and let simmer for 20-25 minutes
• Add cilantro and green chiles.
• Cook for an additional 10 minutes
• Serve with rice.

Chicken Dopiaza

I'm having one of those days where I don't even run a comb through my hair until 3:30 in the afternoon. Instead of doing the things on my long to do list, I've spent it watching Numbers and reading Joy the Baker. I know not very productive, but sometimes that is what a person needs. Besides there is always tomorrow for the to do list.

Looking at Joy's pictures has me salivating to try some of her decadent dishes.

Also her pictures are an inspiration. I've come to the realization that I need to take better pictures for my blog. For all of you. First thing I need is better or more props. Unique dishes, cake stands, cutting boards, bowls, etc. Next, I need to save up for a new lens. I'd like a new camera, but my current one is only three years old and I cannot justify the cost of a new one so soon. Finally, I need some photo editing software. And well actually use it.

Chicken Dopiaza

Ingredients:

• 3 tablespoons vegetable oil
• 4 shallots, halved
• 3 dried red chilies
• 6 cardamoms
• 6 black peppercorns
• 2 whole cloves
• 2 bay leaves
• 1 onion, finely chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 cup canned tomatoes
• 4 tablespoons water
• 2 chicken breasts, cut into pieces
• Freshly cooked rice

Directions:

• Heat 2 tablespoons of vegetable oil in a large, heavy bottom pan.
• Add the shallots and cook over low heat, stirring occasionally, for 10 minutes, or until golden.
• Remove with a slotted spoon and reserve.
• Add the remaining vegetable oil to the pan.
• Add chilies, cardamoms, peppercorns, cloves, and bay leaves.
• Cook, stirring constantly, for 2 minutes, or until they give off their aroma.
• Add the chopped onions.
• Cook, stirring frequently, for 5 minutes or until softened.
• Stir in the Garlic paste, Ginger paste, cumin, ground coriander, chili powder, and turmeric.
• Cook, stirring constantly, for 2 minutes.
• Add the tomatoes and their can juices and water.
• Stir well and simmer for 5 minutes, or until slightly thickened.
• Ass the chicken and simmer for 20 minutes.
• Return shallots to the pan and cook for an additional 10 minutes, or until chicken is tender and cooked through.
• Serve immediately over rice.

Thai-inspired Chicken Lettuce Wraps

In an attempt to eat more healthy I made these for dinner tonight. I was worried that Alex would not like them, but happy day they were a success. They were a little bit labor intensive and messy to eat, but the clean up was easy due to the fabulous Halloween plates that we are using until I find a new china set to replace the one that Mamasita has broken.

Thai-Inspired Chicken Lettuce Wraps

Ingredients:

• 1 tablespoon peanut oil


• 3 cloves garlic, minced


• 1 tablespoon ground ginger


• 2 cups bean sprouts


• 1 package shiitake mushroom


• 2 medium carrots, julienned


• 2 cooked chicken breasts, roughly chopped


• 1 tablespoon lime juice


• 1 tablespoon rice wine vinegar


• 1 tablespoon sugar


• 1 teaspoon toasted sesame oil


• 2 tablespoons reduced-sodium soy sauce


• 2 tablespoons fish sauce


• large romaine lettuce leaves


• Basil leaves, cut into thin slices

Directions:

• Cook chicken breasts. I cooked them on the George Foremen grill.


• Heat peanut oil in a large skillet over medium heat


• Add garlic and ginger


• Cook for 1 minute


• Add Chicken cook for 3 minutes


• Add bean sprouts, mushrooms, and carrots.


• Cover and reduce heat.


• Cook for 10 to 15 minutes.


• Combine lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in a medium bowl.


• Add lime juice mixture to skillet


• cook for 5 minutes.


• Serve in the lettuce leaves, top with basil.

Sesame Chicken

What does my hubby love. Chinese food. We haven't been eating out and I haven't made any eastern inspired meals for quite some time. So when Chef in Training posted the following recipe I had to try it out for myself. Since I do not have a deep fryer I fried the chicken individually in a frying pan. It took quite some time. Now it's time to eat.

Sesame Chicken adapted from CHINESE HONEY CHICKEN

Ingredients:

• 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)


• Oil (for frying)

BATTER

• 4 tablespoons cornstarch


• ¼ cup flour


• 1 teaspoon baking powder


• ½ cup water


• ½ teaspoon salt


• 1 egg


• 1 egg white

SAUCE:

• 1 ½ tablespoons oil


• 2 teaspoon ginger (minced)


• 3 tablespoons garlic (minced)


• 1 teaspoon salt


• 3 tablespoons honey


• 1 teaspoon rice wine vinegar


• ½ cup water


• 1 teaspoon cornstarch (mixed with 1 teaspoon water)


• Sesame seeds (for garnish)

Directions:

• In a large bowl mix all batter ingredients together until smooth.


• Cover and allow the batter to site for at least 30 minutes.


• Add the chicken to the batter tossing to coat.


• Heat oil in pan.


• Fry chicken bits in patches for 2 minutes or until batter becomes firm.


• Drain on paper towels.


• To make the sauce.


• Heat 1 ½ tablespoons of oil in your wok.


• Add garlic and ginger and stir fry for 30 seconds.


• Add salt, honey, vinegar, and water.


• Mix well.


• Combine 1 teaspoon of water with 1 teaspoon of cornstarch.


• Add to the sauce


• Simmer for 2 minutes.


• Coat chicken with the sauce and garnish with sesame seeds.


• Serve with white rice.

Chicken Piccata with Linguine

Chicken Piccata with Linguine recipe adapted from The Cooking Photographer.

Going with my theme lately of cleaning leftover out of the refrigerator. Tonight's meal centers around two pieces of chicken. What to do with two left over pieces of chicken that were sitting in the refrigerator? Answer get inspired by the cooking blog world.

Ingredients:

• 2 skinless boneless chicken breasts


• 1 pound Linguine


• 2 tablespoons butter


• 1/4 cup olive oil


• 1/3 cup white wine


• 14 ounce low sodium chicken broth or what ever leftover chicken broth that's in the refrigerator.


• 1/2 cup lemon juice


• 1/4 cup small capers, drained and rinsed


• 1 tablespoon dried parsley


• 1/2 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 2/3 cup Parmesan Cheese or what ever is leftover in the refrigerator.

Directions

1. Cut Chicken up.


2. Meanwhile, bring a pot of heavily salted water to a boil for Linguine. Cook Linguine according to package directions. Place the pasta in a large serving bowl.


3. In a large skillet, melt the butter with olive oil over medium high heat.


4. Add the chicken and cook for 3 to 4 minutes


5. Then set chicken aside


6. Deglaze the skillet with wine.


7. Add chicken broth, lemon juice, capers, parsley, salt, and pepper.


8. Simmer for several minutes until the sauce reduces by about a third.


9. Add Chicken to the sauce.


10. Cook for 5 minutes


11. Pour sauce mixture over Linguine.


12. Top with cheese and toss to combine.

This was so easy to make and it tasted so very good. I had thought about adding the leftover mushrooms from the Pork Wellington, but I think that would have changed the flavor too much. So they will go in something else.

Bon Appétit

D

Chicken and asparagus

So what to do with some chicken and asparagus. I gathered all of these ingredients together. The following was the result.

Brown the chicken and cook the pasta according to the package

Add asparagus

Add basil and white wine

Cook until white wine almost gone

Toss chicken and asparagus with pasta

Add Parmesan cheese and black pepper

Bon Appétit

D

Chicken Piccata with Bow-ties

Chicken Piccata with Bow-ties

Ingredients:

1. 1 Cup uncooked pasta


2. Lemon


3. Chicken cutlets


4. 1/4 tsp salt


5. 1/4 tsp ground black pepper


6. 1 tablespoon olive oil


7. 1/4 cup white wine


8. 1/2 cup fat-free chicken broth


9. 1 tablespoon fresh lemon juice


10. 1 tablespoon chilled butter


11. 2 tablespoons chopped fresh parsley


12. 1 tablespoon capers, drained

Sprinkle salt and pepper on chicken

Brown Chicken

Cook pasta

De-glaze with white wine and make sauce

Bon Appétit

D

Dinner on a Budget

So we all know that times are tough and from time to time I feel the squeeze. Like this week when I've scheduled too many payments and have nothing left over for food.

So this week dinner will be cheep.

Monday:

Chicken and Broccoli Alfredo

Ingredients:

1. One can Campbell's condensed 98% fat free cream of mushroom soup. ($0.80)


2. Shredded Parmesan cheese ($4.29)


3. 1/2 package linguine


4. 1 cup frozen broccoli flowerets


5. 2 tbsp butter


6. 1 lb boneless chicken breasts


7. 1/2 cup milk


8. 1/4 tsp pepper

Tuesday

Chili Chicken Pasta Topper with roasted asparagus on the side

Ingredients:

1. One can Campbell's condensed 98% fat free condensed cream of chicken soup ($.80)


2. 1 lb of asparagus ($1.21)


3. 1 tbsp vegetable oil


4. 1 lb boneless chicken breast


5. 1/2 cup milk


6. 2 tbsp grated Parmesan cheese


7. 1 tsp chili powder


8. 1/2 tsp garlic powder


9. 4 cups corkscrew pasta


10. 3 tbsp olive oil


11. 1 tbsp balsamic vinegar


12. 1/4 cup grated Parmesan cheese


13. salt and pepper

Chicken in a Pot with Grapes, Peppers and Butternut Squash

Tonight, since my husband always wants meat in his dinner, I've decided to try this dish.

Chicken in a Pot with Grapes, Peppers and Butternut Squash

Ingredients:

1. 1 pound mini bell peppers, mixed colors (mine are not mini)


2. 1 pound seedless black grapes


3. 1 pound butternut squash, cut into 1-inch cubes.


4. 1 Tbs Olive Oil


5. 8 pieces of Chicken

Broil the Peppers

Brown Chicken in Olive oil

Add chicken to oven safe dish, followed by grapes, peppers, then squash

Cook for 2 hours, then stir and serve
~cheers~

Recipe from Foodie kitchen Blog:
Chicken in a Pot with Grapes, Peppers and Butternut Squash