Chicken

Chili Chicken with Mushroom Spinach

categories: Chicken, Posts, Recipes

Chili chicken with Mushroom Spinach

Ingredients

1 Chicken Breast
¼ cup Low Sodium Chicken Broth
Chili powder
Onion powder
Garlic salt
¼ cup Mushrooms
Baby Spinach
Spices to taste
 

Directions

For the mushroom spinach: Wilt the spinach in a skillet, stirring constantly. Remove from heat. Sauté Mushrooms with cooking spray. Add the spinach to the mushrooms add desired spices (I used onion powder and Lemon pepper). Serve.

 

For the chicken: Place the chicken breast in a heated skillet, add chili powder, onion powder and Garlic Salt to taste. Once browned, flip over and repeat. Add chicken broth and cover. Cook another 20 minutes. If the broth evaporates, add more.  

Chicken with Tomato Mushroom Sauce

categories: Chicken, Posts, Recipes

 

Ingredients

1 can Diced Tomatoes
2 Chicken Breasts
1/2 Onion, chopped
1 can Mushrooms
Salt to taste
 

Directions

In a large skillet, pan-sear chicken breast with olive oil until browned. Remove from skillet.
In the same skillet, sauté onions with olive oil until translucent.
Add mushrooms and sauté until tender.
Add 1 can diced tomatoes then add the chicken back into the skillet. Allow the mixture to come to a boil, add salt, cover and reduce heat.
Cook for 20-25 minutes Until done.
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Panko Crusted Chicken

categories: Chicken, Posts, Recipes

 

Panko crumbs have become the new trend lately. I’ve noticed it used more often than the traditional Italian breadcrumbs. For those of you unfamiliar with Panko, it is a thick, flaky Japanese breadcrumb used mostly for frying. The nice thing about Panko is that it’s crunchy even if you don’t fry it.

When my mom started using Panko, I knew I had to get on that bandwagon. So during one of my weekly grocery store escapades I picked up a package. I was so excited to use it in my cooking.

I’ve been trying to make healthier dinners. So instead of frying Panko chicken I decided I was going to “oven fry” it. I have a feeling I won’t be going back to Italian breadcrumbs for a while.

Panko Crusted Chicken

Ingredients

2 Chicken Breasts
Olive Oil Cooking Spray
1 cup Panko Breadcrumbs
Italian Seasoning
 

Directions

Preheat oven to 350
Generously spray each chicken breast with Olive Oil Cooking Spray
Dip each oiled chicken breast into the Panko crumbs until well coated
Place in a baking dish, sprinkle with Italian Seasoning
Bake for 23-25 minutes. 
Then, broil for 10-15 minutes (until browned)

Serve with Steamed Asparagus

Chicken and Rice Chile Verde

categories: Chicken, Posts, Recipes, Rice & Grains

 

 

I don’t do much cooking with rice, which is kind of ironic considering most Arabic dishes are stews that require rice on the side. I should be making more stews like Bamiya (okra and meat in tomato sauce), Fasoolia (string beans and meat in tomato sauce), and Sabanekh (spinach with rice) but those dishes take way too long on weeknights.

When I came across this Chicken and Rice Chile Verde recipe by Cooking on the Side, I was excited to try something new. Actually, it was delicious. I would definitely make it again.

Recipe adapted from Cooking on the Side.

 

Chicken and Rice Chile Verde Recipe

Ingredients

1-1/4 cup Chicken Broth
4 large Chicken Thighs (about 1-1/2 lb), skin and excess fat removed
1 medium Onion, chopped (about 1 cup)
1 clove Garlic, minced or pressed
3/4 cup Calrose Rice (short-grain sushi style rice) If you use other rice, you may need to adjust chicken broth accordingly
1 (4 oz) can Diced Green Chilies
1/2 teaspoon Oregano, dried
1 cup Frozen Peas, thawed
1/4 cup grated Monterey Jack cheese
 

Directions

Heat a large frying pan over high heat.
Lightly coat the inside of the pan with cooking spray.
Add chicken in a single layer.
Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
Add onion and garlic to the same pan; sauté 30 seconds.
Mix in rice, chiles, oregano and chicken broth. Arrange the chicken, in a single layer, over the top. Bring the mixture to a boil. Reduce the heat to low.
Cover and simmer 25 minutes.
Sprinkle the peas over the chicken.
Cover and cook 5 minutes longer, or until the liquid is absorbed.
Remove from heat; let stand covered 10 minutes.
Sprinkle cheese on top. 

Servings = 4

Buffalo Chicken Bites

categories: Appetizers, Chicken, Posts, Recipes

Buffalo Chicken Bites

 

As I was browsing foodgawker a few weeks ago, I came across this recipe for Buffalo Chicken Bites on Sweet Pea’s Kitchen I was instantly in love. Healthy-ish boneless chicken wings? Is there such a thing? Yes, there is. These are super easy to make. It was a little bit messy because I used my hands to form the bites. But the outcome is absolute deliciousness. These bites are great alternatives to a deep-fried night at Buffalo Wild Wings. To complete the meal, I served them baked homemade fries and two side dips; marinara dipping sauce and spicy light ranch.

Print
Buffalo Chicken Bites

Yield: 4 servings

Ingredients

  • 3 cups Shredded Cooked Chicken
  • 1/4 to 1/2 cup Hot Sauce (to taste)
  • 3 1/2 ounces Light Cream Cheese, softened
  • 1 3/4 cups Sharp Shredded Cheddar Cheese
  • 1/4 cup chopped Green Onions
  • 1 cup All-Purpose Flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups Corn Flakes cereal, crushed

Instructions

  1. Preheat oven to 350?F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
  3. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
  4. Place flour in a shallow dish.
  5. In a second shallow dish, place eggs.
  6. In a third shallow dish, Place cornflakes.
  7. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
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Dinner Party

categories: Posts, Recipes

We had some people over Saturday night for dinner. Everything turned out great, and I even received some compliments on my cooking.

On an easiness scale, this dinner was on the easier end of the spectrum. I’m not sure if that’s because we only had two guests, or if the easiness should be attributed to the dishes I made. Either way, prep, execution and cleanup went very smoothly.

The most difficult part of the cooking process was roasting the chicken. Let’s take a moment to discuss the almost disaster I had with my chicken. First thing in the morning, I took it out of the freezer and placed it in the fridge to defrost. The chicken had been in there for a good 8 hours before I took it out to prepare. It was still frozen on the inside, at which point I almost had a meltdown because I was unable to remove the bag of gizzards from the inside of the chicken. I did not have a backup plan. After defrosting in the microwave for a few minutes, I took a corer to the chicken. Then, I started talking to it – yes, talking to it. I finally – after fighting with the chicken – removed the insides and washed the heck out of the chicken. From there, I faced another minor challenge. Basting the chicken every 15 minutes. On the first try, I recruited someone to help. They held the roasting pan while I basted. After that, I decided to attempt a balancing act holding the sauce in one hand, and pulling the roasting pan out ever so slowly with the oven rack trying as hard as possible not to break anything.

I can happily say that I succeeded. The chicken turned out moist and delicious despite the behind-the-scenes issues. I’m happy to share a couple of my dinner recipes. You’ll have to stay tuned for the rest of them.

 

Menu

Appetizer: Hummus with small pita rounds and pita chips

Salad: Spinach Couscous Salad

Main: Freekeh with Roast Chicken

Side: Roast Mushroom Asparagus

Dessert: Store bought Chocolate Cake and Purple Almond Cupcakes.

 

 

Hummus Recipe 

Ingredients

1 Can Hummus
1 Lemon, squeezed for juice
Salt
2-4 tablespoons Tahini
½ cup Water
1-2 cloves Garlic, smashed
 

Directions

In a large bowl, add tahini, garlic, salt, and squeezed lemon juice
Mix well.
Add hummus, mix again.
Then add water.
Mix until you have a thick consistency. Add more tahini if the consistency is too runny.
 


 

Freekeh Recipe

Ingredients

2 cups Freekeh
3 cups Low Sodium Chicken Broth
 

Directions

Wash the freekeh very well with water until the water is clear.
Soak the freekeh in water for about an hour, then Drain
Add freekeh in a pot
Cover freekeh with chicken broth
Once it boils, turn down the heat to medium-low
Cover and simmer until it is tender and soft and all the broth has been absorbed for about 20-30 minutes.
Serve in a platter, topped with fried almonds.
Serve with plain yogurt or fresh green salad
 
 

 

Julia Child’s Roast Chicken Recipe  (From Mastering the Art of French Cooking)

Ingredients

3 lbs roasting chickens or 3 lbs frying chicken
3/4 teaspoon salt
6 tablespoons softened butter
1 small sliced carrot
1 small sliced onion
1 tablespoon good cooking oil
 

Directions

Preheat oven to 425 degrees.
Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
Truss the chicken and dry it thoroughly. 
Rub the skin with 1 Tb. butter.
In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
Reduce oven to 350 degrees.
Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
While the chicken is sitting, remove all but two tablespoons of fat from the pan.
 

For help trussing a chicken, I found this very useful: How To Truss a Chicken

 

 

Mushroom Asparagus Roast Recipe

Ingredients

1 pound asparagus, woody stalk ends trimmed
8 ounces sliced mushrooms or whole if small
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper
 

Directions

Heat oven to 425°.
Toss the asparagus and mushrooms in a Ziplock bag with the olive oil and garlic until well coated. Spread the out in a large baking dish. Sprinkle liberally with salt and pepper.
Bake for 15 to 20 minutes, until tender and lightly browned.
Serves 4.
 


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