Chicken and Veggies

4 05 2009

ATTENTION!!!!  This is one of my favorite new recipes to date!!!

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First, there’s bacon.

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Then there is chicken cooked in bacon grease.

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Plus fresh veggies.

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HEAVEN.

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Just the Two of Us is one of the best cookbook purchases I’ve ever made.  This dish was quick, easy and so delicious, I don’t have words to describe it.  WH wants it on the “rotation”.  I want it every night.  DONE.

Easy Chicken and Garden Veggies

Serves 2

Ingredients

  • 2 slices bacon, cut into 1/2 inch pieces
  • 2 chicken breasts (we used 1)
  • 1/4 tsp. garlic salt (I have garlic powder and added some salt)
  • 1/8 tsp. pepper
  • 2 Tbsp. water
  • 4 oz. fresh green beans, trimmed and left whole
  • 1/2 medium yellow bell pepper, cut into 1/2 inch pieces
  • 1 medium plum (Roma) tomato, cut lengthwise in half then sliced
  • 1/4 c. Italian dressing (or balsamic vinaigrette)

Cook

  1. Cook bacon in skillet over medium heat for 3 to 4 minutes, stirring until crisp.
  2. Remove bacon and keep warm.
  3. Sprinkle both sides of chicken with garlic salt and pepper.
  4. Place chicken in skillet and cook 3 to 5 minutes until browned on both sides.
  5. Discard excess bacon grease.
  6. Add water and green beans to skillet.
  7. Cover and cook on medium-low heat for 8 minutes.
  8. Stir in bell pepper.
  9. Cover and cook 3 to 5 minutes, turning and stirring occasionally.
  10. Cook until chicken is done.
  11. Stir in tomato and dressing until heated through.
  12. Top with bacon.
  13. Serve with rice if you like.

Source [19]





Grilled Chicken and Crazy Rice – Part 2

30 04 2009

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You received the recipe for Crazy Rice yesterday, now here’s Part 2!  The Grilled Chicken recipe also comes from My Italian Grandmother and is originally called Grilled Lemon Chicken.  I did not experience the true lemon flavor as much as I did the herbs because I forgot to zest the lemon… so if you want it really lemony, make sure you zest!  This chicken is easy to prep and grill in a grill pan, although it does need to marinate for about one hour.

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The only problem I ran into was with my herb application.  I’ve been using these herb blends, which are like herb paste in a tube.  See:imgp2836imgp2835

The herb blends are super flavorful and quick, but when grilling the chicken, the excess burned very easily.  There was still plenty of flavor on the grilled chicken, but I had to pick off a lot of burnt herbs as I cooked.  Not the most appetizing looking stuff.

Grilled Chicken

[only slightly adapted from My Italian Grandmother]

Serves 2

Ingredients

  • 3 or 4 chicken tenderloins (or chicken cutlets)
  • 1/2 lemon, zested and juiced
  • small clove of minced garlic
  • 1/8 c. parsley blend paste
  • 1 Tbsp. olive oil
  • 1/2 tsp. Italian seasoning blend paste
  • 1/2 tsp. Mrs. Dash Table Blend
  • salt and pepper

Cook

  1. Combine lemon juice and zes, garlic, parsley, olive oil, Italian seasoning, salt and pepper in a bowl.
  2. Add chicken and coat each piece well.
  3. Let marinate for one hour.
  4. Heat grill pan and drizzle with oil or cooking spray.
  5. Cook chicken on both sides until cooked through.
  6. Chicken can be served whole or chunked and added to the Crazy Rice.




Grilled Chicken with Crazy Rice – Part 1

29 04 2009

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Um, this dish is good.  REALLY good.  Trust me.  I would never lie to you.

I recently came across another new blog called My Italian Grandmother.  Here’s how the blogger, Michele, describes her content:

“This blog is a tribute to my Italian Grandmother Emilia who everyone called Nanny…whether she was theirs or not. Nanny passed away at the age of 98. This is my attempt to keep her memory alive, through stories, recipes and photos. She certainly passed along her love of cooking to me and I will share recipes and stories (inspired by her and others) with you here.”

I love the concept and I’ve bookmarked several recipes from her blog.   The other night I had the opportunity to try one out. As the weather gets warmer (or flipping hot if you are not used to SC heat), I am drawn to dishes with lots of fresh veggies.  This one really caught my eye and it turned out absolutely delicious.

In Part 1 I’ll tell you how to make this Crazy Rice which you could pair with many other things.  The way that WH and I eat, it could be it’s own meal.

imgp2840Michele’s original recipe calls for brown rice, but I used white as it’s what we typically have on hand.  Michele’s recipe is also made to serve probably 4 to 6, but I halved everything.  The basic gist is chopping up lots of fresh veggies, including Campari tomatoes (which are SO GOOD.  First time eating this specific tomato and it’s the best I’ve ever had!).  Anyway, you chop them up and saute/cook veggies then add wine and reduce.  Stir in the cooked rice and you’re ready to go!

Crazy Rice

[only slightly adapted from My Italian Grandmother]

Serves 2

Ingredients

  • 1 boil-n-bag rice (or whatever rice)
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 zucchini, chopped
  • 4 to 5 small Campari tomatoes, chopped
  • 1/8 c. diced red bell pepper
  • splash of dry white wine
  • olive oil
  • salt and pepper
  • 1/8 c. parsley herb blend (from a tube)

Cook

  1. Cook rice according to package directions.
  2. Heat oil in skillet and saute onions, peppers, and garlic in oil.
  3. Once soft, add zucchini and cook for about 2 minutes.
  4. Add tomoatoes and cook down, about 2 minutes.
  5. Add wine and reduce.
  6. Season with salt, pepper, and parsley.
  7. Add cooked rice and toss with vegetable mixture.
  8. Note: If you use a fair amount of oil in the beginning and/or wine and/or tomatoes, it should not be dry.  If it is, Michele suggests adding more oil.

Stay tuned for Part 2 where I’ll share my version of the chicken recipe!





Chicken Teriyaki Stir-Fry

6 03 2009

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Mmmm-MMM!  I love this Stir Fry recipe like it’s my job!  We all know Asian cuisine is not my first choice, but I thoroughly enjoyed the recipes from Joelen’s Culinary Adventures so when I came across this recipe, I decided to try it.

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See I love the idea of stir-fry: lots of vegetables over rice.  Teriyaki sauce I’m not so sure about.  All of my asian food experiences have been from local Chinese restaurants.  And for some reason there’s a smell that I just do not like from those places.  I really liked the idea of knowing everything that went into the teriyaki and stir-fry and making it myself. It worked out so well, too, because I already had a couple of the ingredients left over from the dishes Joelen shared with me (fresh ginger, green onion, mushrooms).

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Dinner was so rewarding I want to make this dish all the time now!  I can’t even describe how good this recipe is — you simply must try it yourself.  My mouth is watering just from thinking about it.  MAKE IT NOW!

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Chicken Teriyaki Stir-Fry

Makes 3 to 4 servings

Ingredients

  • 1/4 c. fresh orange juice
  • 1/4 c. soy sauce
  • 1/2 clove garlic, minced
  • 1/2 Tbsp. honey
  • 1 Tbsp. minced green onion
  • 1/2 Tbsp. minced fresh ginger
  • 1/2 tsp. sesame oil
  • 1/4 tsp. crushed red pepper
  • 1/2 Tbsp. vegetable oil
  • 2 c. broccoli florets
  • 1 c. sliced carrots
  • 4 oz. snow peas, trimmed
  • 4 oz. sliced baby bella mushrooms
  • 3/8 c. chicken broth
  • 1/2 Tbsp. cornstarch
  • boneless, skinless chicken, thinkly sliced
  • Hot cooked rice

Cook

  1. In medium bowl, combine orange juice, soy sauce, garlic, honey, green onion, ginger, sesame oil, and red pepper flakes.
  2. Place chicken in a resealable back.
  3. Pour 1/4 c. orange juice mixture over chicken, reserving remaining orange juice mixture.
  4. Seal bag, and refrigerate for at least 30 minutes.
  5. Drain & discard marinade from chicken.
  6. In a large skillet or wok, heat vegetable oil over medium-high heat.
  7. Add chicken, and cook, stirring frequently, for 5 to 6 minutes, or until the chicken is no longer pink.
  8. Remove chicken from skillet.
  9. Add broccoli, carrots, snow peas, and mushrooms to skillet; cook, stirring frequently, for 6 to 8 minutes, or until vegetables are tender.
  10. Return chicken to skillet.
  11. Add chicken broth to reserved orange juice mixture.
  12. Add cornstarch, whisking until smooth.
  13. Add mixture to skillet, and cook, stirring frequently, for 4 to 5 minutes, or until sauce thickens.
  14. Serve immediately over rice.

Source: [Sadly, I ripped this out of a magainze that doesn’t have a tag line at the bottom and I threw the magazine away and I don’t know what it was called.  If I figure it out, I will let you know.]





February Tour Stop: Recipe #1

25 02 2009

Here’s the avatar you’ll see on each post for Tour Stops!  Thanks again to Lisa of Lime in the Coconut for designing this!

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I loved this recipe that Joelen of Joelen’s Culinary Adventures shared with me as one of her favorites.  For such a great taste it was amazingly easy.  And considering the fact that I don’t totally love Asian food, I really enjoyed eating this.  WH was excited about it too and I will definitely be making this again.  I divided the recipe for the 2 of us and omitted one ingredient, but overall I stayed true to the original recipe.

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Here’s why Joelen chose this recipe as one of her favorites:

“As an avid lover of Asian cuisine, my favorite Chinese dish is Mongolian Beef. The very first time I learned how to make it was as a child watching the television show, Reading Rainbow. My parents made their own version so I learned a version that appealed to me.”

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Mongolian Beef

Ingredients:

  • 1 bunch green onion, cut in 1 inch pieces
  • 1/2 lb lean beef, sliced thin
  • salt & pepper to taste
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoons cornstarch
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • (1/4 cup oyster sauce — I omitted this)

Cook:

  1. Season sliced beef with salt, pepper, garlic powder and onion powder.
  2. Sprinkle cornstarch over beef and toss to coat. Set aside.
  3. In hot pan saute garlic and onion in cooking oil until softened.
  4. Add meat and brown.
  5. Add (oyster sauce and) soy sauce; stir to coat.
  6. Just before serving, add green onions and toss.

Check out Joelen’s original recipe here!





Recipe Revisited: Tex-Mex Chicken & Rice Skillet

17 01 2009

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I’m so sorry I’ve been away!  Work has gotten incredibly busy and by the time I’m home, I crash.  I’ve been making a lot of repeat dishes because they require minimal thought.  But I’m getting my life together and soon there will be another installment of Tour de Food Blogs for our January stop, I promise.

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Speaking of repeat dishes, a few months ago I attempted Tex-Mex Chicken and Rice Skillet.  I messed it up pretty badly.  But I decided to try it again, this time without acting like a spazz.  The dish came out really great.  WH actually ate the leftovers!

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Warning: This dish can get very spicy.  I think it’s mostly from the canned salsa verde, but it could also be because in addition to the packaged taco seasoning, I gave the chicken a few shakes of Chipotle seasoning as well.  I enjoyed it though, and as long as you tweak your seasoning and use the intended amount of salsa verde*, you’ll be fine.

*The original recipe calls for a 1 & 1/2 cups of salsa verde.  Even when I half the recipe I usually pour in an 8 ounce can or about 1 cup.  I love it!

Tex-Mex Chicken & Rice Skillet

Serves 3

Get:

  • vegetable oil
  • 1 ears of corn; see substitution below
  • 1/2 lb. skinless, boneless chicken thighs
  • 1/2 Tbsp. taco seasoning
  • 1/2 c. uncooked instant white rice
  • 1 c. chicken broth
  • 1 cup salsa verde
  • Shredded Mexican cheese
  • cilantro (optional)

Cook:

  1. Add oil to skillet and heat over medium-high heat until shimmering.
  2. Meanwhile, cook corn on the cob according to directions below.
  3. Cut corn off cob and add to skillet.
  4. Cook without stirring for 5 minutes or until caramelized on one side.
  5. Remove corn from skillet and set aside.
  6. As corn cooks, cut chicken into bite size pieces.
  7. Combine chicken and taco seasoning in a bowl.
  8. Add chicken to skillet.  Cook over medium-high heat 5 to 7 minutes or until center of chicken is no longer pink.
  9. Remove chicken and set aside.
  10. Add oil to skillet.
  11. Add rice and stir until well coated with oil.
  12. Add broth and salsa; bring to a simmer over medium-high heat.
  13. Cover skillet and reduce heat to low.
  14. Simmer 7 minutes or until most of the liquid is absorbed.
  15. Chop cilantro if desired.
  16. To serve, spoon chicken over rice mixture in Skillet.  Sprinkle with cheese and corn.
  17. Cover, let stand 5 minutes or until cheese is melted.
  18. Sprinkle with cliantro if desired.

Cooking corn:

  • If your corn is still in the husk, place each ear of corn (individually) into the microwave for 3 minutes.  Shuck.
  • If your corn is already shucked, fill a microwave-safe dish with small amount of water.  Put ears of corn in the dish and microwave for 2 to 3 minutes.

Substitutions:

  • Instead of using fresh corn, you can substitute a 5.5 oz. can of Mexican-style corn.  Drain the corn and pat dry with paper towels before caramelizing.

Source: [1]





Unstuffed Green Pepper Soup

17 11 2008

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Another late night for WH meant another slow cooker recipe. This time I tried my hand at a soup and was pleasantly surprised at the result. As you know, WH and I love stuffed green peppers — well we found our perfect soup: UNstuffed Green Pepper Soup. Couldn’t be easier, although next time I make it I’ll probably add a little more seasoning like garlic and oregano. This recipe makes 8 (a generous 8 ) so you can definitely count on some leftovers.

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Please don’t mistake my lack of “talking” for indifference towards this dish. While it’s not the most fabulous dinner, it is pretty high on the list and one day might even make it into the rotation 😉

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Unstuffed Green Pepper Soup

Serves 8

Stuff you need:

  • 1/2 lb. ground round
  • 3 c. fat-free beef broth
  • 2 C. vegetable juice (I used V-8 )
  • 2 (14 & 1/2 oz.) cans stewed tomatoes
  • 1 c. green peppers, chopped
  • 1 c. onion, chopped
  • 1 c. instant rice, cooked

What to do with that stuff:

  1. Spray slow cooker with cooking spray.
  2. In slow cooker, mix beef, broth, vegetable juice, tomatoes, green peppers, and onion.
  3. Cover and cook on HIGH for 4 to 5 hours (or LOW 7 to 8 hours).
  4. Before serving, stir in the rice.
  5. Cover and let sit for 5 minutes and then serve warm.

Source [12]