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.
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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]





Four Foods on Friday (47) and a Recipe!

19 09 2008

(Four Foods on Friday)

#1. Share a recipe for something Italian.

Lasagna is Italian right?  I love my lasagna recipe here

#2. Jam, jelly, preserves, marmalade, fruit butter or butter. What’s on your toast or bread?

Jelly!  I LOVE grape jelly.  Especially on toast. Jam is a close second, and I’ve never had preserves, marmalade or fruit butter.  And of course I love regular butter.  On lots of things.  Now I’m getting hungry! 😉

#3.  What’s your favorite Kellogg’s product? (Since they’re multinational I’m hoping everyone can answer this one. If you don’t have Kellogg’s products, what’s your favorite cold breakfast cereal?)

I love the Keebler cookies with M&M’s baked in.  (I think it’s Kellog’s).  Those cookies are my weakness.  I like to put them in the fridge so they are nice and cold when I eat them.  Now I’m gonna have to go buy some!

#4. Do you like liver? What about liverwurst?

Um, no.  I’ve never had them, but am not really interested in eating them.  I get picky at times.

Okay, this next recipe had its high points and its low points.  The low points are definitely due to the cook (moi).  I admit it, I messed up some of the proportions and then paniced and well, I don’t want to talk about it.  haha.

This recipe looks delicious in the cookbook picture.  And it should have been easy except I didn’t pay much attention to how much rice I actually had and how much liquid I actually added.  Unfortunately, the dinner came out more as mushy rice and chicken instead of delicious Tex-Mex Chicken & Rice Skillet.  I do have a silver lining though, two actually. (1) THE FLAVOR.  It was phenomenal!  I want to try this again and not screw it up, because omg — so tasty. (2) CARAMELIZED CORN — holy moly do I love caramelized corn now.  It’s so easy and simple and yet makes such a huge difference.  Huge I tell you, HUGE!

I strongly suggest you try this recipe and not ruin it like I did. 😉

Tex-Mex Chicken & Rice Skillet

Stuff you need:

  • 1 tsp. plus 1 Tbsp vegetable oil, divided
  • 2 ears of corn (I used white because that’s what I like and what we had); see substitution below
  • 4 chicken tender strips
  • 1 Tbsp. taco seasoning
  • 1 c. uncooked instant white rice
  • 1 c. chicken broth
  • 7 oz. can salsa verde (This is the first time I used this — found in the Hispanic foods aisle.  Very tasty!)
  • Shredded Mexican cheese
  • cilantro (optional)

What to do with that stuff:

  1. Add 1 tsp. 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 remaining Tbsp. of 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 5 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.

Other stuff you might want to know:

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 an 11oz can of Mexican-style corn.  Drain the corn and pat dry with paper towels before caramelizing.

Adapted from: [1]





“French” Sweet & Sour Chicken

11 09 2008

I’ve never been a huge fan of Asian food. It just doesn’t really appeal to me. I rarely order Chinese and I’ve never had Thai or Korean food. The one time I had Japanese I got my first (and only) migraine. Whenever anyone orders Sweet and Sour chicken, the smell just makes my stomach turn a little. I know it’s sad, but it’s true.

Based on this you may be wondering why I’m posting about Sweet & Sour Chicken. I don’t even know what attracted me to the recipe in the first place. I was clipping coupons (woo!) and saw the little recipe next to a coupon. I knew that WF would like it because he really loves Chinese food. He was pretty surprised when I added it to our menu list.

I still can’t really explain what drew me to it, but it was a success! I really enjoyed it, especially the pineapples.

“French” Sweet and Sour Chicken

The “French” part really just refers to this blog 😉

Serves 2 to 3

Stuff you need:

  • 1 c Jasmine Rice (uncooked)
  • 1/2 bag of frozen vegetables, thawed OR fresh veggies of your choice
  • 1 c cooked chicken, diced
  • 4 oz can pineapple tidbits, drained
  • 5 oz Sweet & Sour sauce
  • 1/2 Tbsp. Soy sauce
  • Chow Mein noodles (optional)
  • Vegetable Oil

What to do with that stuff:

  1. Prepare rice according to package directions.
  2. Heat oil in large skillet over high heat.
  3. Add vegetables.
  4. Stir and cook 2 minutes.
  5. Add chicken and pineapples and cook for another 2 minutes.
  6. Add sweet & sour sauce and soy sauce.
  7. Stir in skillet until mixture is warm.
  8. Serve over hot cooked rice.
  9. Sprinkle with noodles (optional)

Adapted from Veggieful Sweet & Sour Chicken, lachoy.com





Perfect Stuffed Peppers

8 09 2008

After a weekend filled with wedding-type things … dress fitting, DJ meeting, huge family shower … WF and I are back into our normal routine except for the large quantity of shower gifts sitting in our living room. We have SO much stuff — it’s amazing!! Lots of fun kitchen stuff too 😀 I can’t wait to get into all of it.

We were able to unpack a few items and I used them to prepare dinner. And with that, onto the food!

“These are perfect.” – WF on my Stuffed Peppers, Monday, September 9, 2008; approximately 8:15pm.

This is truly monumental — I’m not sure WF has ever mentioned the word “perfect” regarding anything I’ve baked or cooked. Not to say he hasn’t been complimentary about my cooking, but nothing has been “perfect”, even I’ll admit that.

But I must say, the stuffed peppers were, in fact, perfect and so I have named them “Perfect Stuffed Peppers”. This is another one of those recipes that my mom gave to me from the family. I’ve been making this for a long time but of course, this time I tweaked it based on the fact that I had some fresh veggies and forgot to make sure I had the intended cheese. The result, thankfully, was “perfect”.

In the recipe, I’ve list what I did for this particular dinner, and in parenthesis I’ve let you know how the original recipe was intended. Although, I have to say, I love my “perfect” version. 😉

Perfect Stuffed Peppers

Serves 3-4

Stuff you need:

  • 3 to 4 green peppers, tops cut off, seeds and ribs removed
  • 1/2 lb. ground beef
  • small onion, chopped
  • small green pepper, chopped
  • 1 clove garlic, minced or grated (original recipe calls for 1/2 tsp. garlic powder)
  • 1 bag of Boil -n- Bag rice
  • approx. 7.5 oz diced tomatoes
  • 1 to 2 small tomatoes, chopped (not in original recipe, substitute with more diced tomatoes)
  • 3 oz tomato paste
  • shredded mozzarella
  • shredded white cheddar (not in original recipe)
  • shredded parmesan (not in original recipe)
  • salt & pepper
  • oregano (not in original recipe)

What to do with that stuff:

  1. Preheat oven to 350.
  2. Brown beef, onions, peppers, and garlic in large skillet over medium heat.
  3. Add salt, pepper, and oregano,
  4. Add tomatoes and tomato paste.
  5. Let mixture simmer.
  6. Bring large pot of water to boil.
  7. Add green peppers by letting water fill the peppers and then stand peppers upright in the boiling water.
  8. Let boil for about 5 minutes, or until the peppers change color.
  9. Remove peppers and put in a small baking dish.
  10. Add bag of rice to boiling water and boil for 10 minutes.
  11. Stir rice into the beef mixture.
  12. Sprinkle cheese in bottom of each pepper.
  13. Layer beef mixture and cheese in each pepper, ending with cheese.
  14. Bake for 15 minutes. or until cheese is melted and peppers are warmed through.
  15. Leftover beef mixture can be eaten on it’s own with cheese sprinkled on top.

Source: [FF]





Slow Cooker Chicken with Creamy Rice & Broccoli

29 08 2008

I’m always looking for slow cooker recipes, especially now that at least two nights a week WF has to do group homework for the Master’s program he is doing through his employer. It’s pretty lame that he doesn’t get home until 9:00, 10:00, 11:00, midnight… ugh. It’s usually just Wednesday and Thursday but it definitely throws off my ideal dinner schedule. I’ve found that slow cooker recipes mean it doesn’t matter too much when WF comes home — he can just heat up dinner if it’s gotten cold in the cooker. Scroll down for a pretty successful recipe I made on Thursday. It was simple but good and WF approved 😉

Also of note today, I got to use another one of my new shower gifts! Here are some pictures of my new Chop and Scoop! So easy to drop my chopped onions in the slow cooker.

Slow Cooker Chicken with Creamy Rice & Broccoli

Stuff you need:

  • 2 skinless, boneless chicken breast halves
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 3/4 c chicken broth
  • 1 bag Minute rice
  • 1/2 large onion, chopped
  • 1 c broccoli florets
  • 1 clove garlic
  • onion powder
  • oregano
  • salt & pepper

What to do with that stuff:

  1. In slow cooker, add 3 soups, chicken broth, rice (poured out of bag), and onion.
  2. Put slow cooker on HIGH and begin cooking.
  3. Trim chicken breasts and cut in half to make 4 large chunks.
  4. Peel clove of garlic and rub onto surface of chicken. Season both sides with onion powder, oregano, salt and pepper. Pan sear each side, about 30 seconds.
  5. Add chicken pieces to slow cooker.
  6. Let cook for about 2 hours.
  7. Add broccoli florets and cook for another hour.
  8. Serve warm.

Other things you might want to know:

  • Serves 3 to 4.
  • If your chicken pieces are smaller, wait to add them to the slow cooker when you add the broccoli.
  • You can skip pan searing the chicken. I just liked the color and texture it produces.

Adapted from: All Recipes.com