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Archive for the ‘Chicken’ Category

This makes a light, healthy recipe. Great for parties.
(Based on a recipe from The Food Network website.)

Servings: 4

Ingredients:

  • 1 tablespoon red wine vinegar
  • 3 teaspoons mint, minced
  • 3/4 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled & chopped
  • Freshly ground pepper
  • 4 pocketless pitas
  • 1/2 cup hummus

Directions:

  1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

  2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

  3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

  4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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My husband loves this dish. It is warm and gooey and totally satisfying. Best served with a big glass of red wine and some garlic bread.

Ingredients:

  • 2 lbs. chicken breast cutlets
  • Extra-virgin olive oil
  • 4 medium garlic cloves, chopped
  • 2 tsp. crushed red pepper flakes
  • 1 yellow onion, chopped
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 bunch (about 20 leaves) fresh basil, shredded
  • 1/2 pound smoked mozzarella, thinly sliced
  • Salt (to taste)
  • Pepper (to taste)

Directions:

  1. Heat skillet over medium-high heat. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side, then transfer to a covered platter to keep warm.
  2. Place a medium pot on the stove over medium heat. Add 2 tablespoons olive oil, garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add canned tomatoes and cook for 4 minutes. Wilt in the basil in the sauce and season with salt and pepper.
  3. Preheat the oven broiler to high.
  4. Layer the chicken in a casserole dish. Top with tomato sauce and slices of mozzarella. Cook until lightly browned on the top, about 4 minutes.

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This is a nice, light yet satisfying soup… and by HOT & sour, I mean SPICY & sour!

Ingredients:

  • 10-15 birdseye chilis thinly sliced
  • 2-5 dried red chilis
  • 2 stalks of lemon grass (used to flavor the soup)
  • 2 pounds fresh oyster mushrooms, or other type of mushroom in bite-size pieces
  • 2 “kaffir” lime leaves (use lime zest if you can’t get it)
  • 1 bunch of cilantro, chopped
  • 4 limes, juiced (discard lime, use juice)
  • 3 tablespoons sliced bamboo shoots or coconut shoots
  • 2 tablespoons fish sauce
  • 1-2 tablespoons “chilis in oil”
  • Optional: tofu, chicken or shrimp (about 1 lb), in bite-size pieces

Directions:

  1. The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
  2. Beat the lemon grass with the mortar and pestle
  3. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked.
  4. Garnish with fresh cilantro

Variation : use three cups of thin coconut milk instead of water, the result is tom kha soup

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Enchiladas de Pollo

Yum, these are my favorite and so easy. You can mix up the filling if you ever get bored with this recipe (try adding corn, black beans, sauteed zucchini, chopped fresh spinach, etc.).

Ingredients:

  • 1 pound boneless skinless chicken breast halves, cooked and shredded.
  • 3/4 cup shredded Monterey jack cheese, divided
  • 3/4 cup shredded reduced-fat extra sharp cheddar cheese, divided
  • 1/2 cup chopped onion
  • 8 (6-inch) corn tortillas
  • 1 can (14 oz) green chile enchilada sauce (mild, medium or hot)
  • 2/3 cup fat-free sour cream

Directions:

  1. Combine chicken, 1/2 cup each Monterey jack and cheddar cheeses, and 1/2 cup chopped onion in a bowl, set aside. (This is the point where you could also add additional ingredients like the ones I list at the top.)
  2. Spoon 1/2 cup filling into each tortilla, roll and line-up in a 11 x 7 inch baking dish.
  3. Pour sauce over enchiladas. Cover and bake at 375 degrees for 20 minutes.
  4. Uncover, sprinkle remaining cheese over the top of enchiladas and bake an additional 5 minutes, or until cheese melts. Serve with sour cream on the side.

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This salad makes a great light meal that still packs enough flavor and protein to fill you up.

Yield: 4 servings

Ingredients:

  • 4 coins fresh ginger
  • 2 sprigs coriander
  • 4 scallions
  • 1 carrot, halved
  • 1 1/2 pounds skinless chicken breasts halves, on the bone
  • 4 cups chicken broth
  • 2 cucumbers, seeded and diced
  • 1/4 cup jicama, peeled and diced
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 cup grape tomatoes, halved
  • 1 scallion (white and green), thinly sliced
  • 1/4 cup toasted peanuts, chopped

Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves

Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime.

Low Fat Ginger Dressing:

  • 1 lime, juiced (about 2 tablespoons)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian chili paste
  • 2 teaspoons Southeast Asian fish sauce
  • 1/4 teaspoon kosher salt
  • 1 tablespoon broth from poaching chicken
  • 2 tablespoons extra-virgin olive oil

Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

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Chicken stock is an essential ingredient in many soups. Make a larger batch ahead of time, then freeze the extra in a freezer bag (lay flat). Once frozen, you can place the bag on its side to save room in the freezer!

Ingredients:

  • 8 cups water
  • 1 tsp. salt
  • 1 (3 1/2-pound chicken), chopped into large pieces or buy pieces seperately
  • 1 medium onion, unpeeled and sliced
  • 1 medium tomato, sliced
  • 3 bay leaves (dried)
  • 1 Tbsp. cider vinegar

Directions:

  1. Combine first 7 ingredients in a large Dutch oven; cover and bring mixture to a boil over medium heat. Reduce heat and simmer for 40 minutes or until chicken is fully cooked.
  2. Remove chicken from cooking liquid and cool. Remove chicken from the bones once cooled, and save the meat for another use.
  3. Return bones and skin to cooking liquid, and stir in cider vinegar. Cover and simmer 1 hour. Strain broth through a sieve into a large bowl, and discard the solids. Cover and chill broth for 8 hours. Skim solidified fat from the surface of broth and discard.

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