Marinade:
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat
Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions
Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
From: For the Love of Cooking
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, June 2, 2011
Coconut Sticky Chicken
6-8 boned, skinned chicken thighs (about 1½ lbs.)
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
Sauce:
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
1 Tbsp. cornstarch
2 Tbsp. cold water
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).
Transfer thighs to a warm platter and pour the sauce evenly over meat; garnish with green onions.
Sauce:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick, but not too thick...it doesn't taste as good if it is too thick. Use hot. Makes approximately ½ cup of glaze.
*If you don't have a grill or George Foreman, you can easily cook on the stove.
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
Sauce:
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
1 Tbsp. cornstarch
2 Tbsp. cold water
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).
Transfer thighs to a warm platter and pour the sauce evenly over meat; garnish with green onions.
Sauce:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick, but not too thick...it doesn't taste as good if it is too thick. Use hot. Makes approximately ½ cup of glaze.
*If you don't have a grill or George Foreman, you can easily cook on the stove.
Wednesday, April 6, 2011
Buffalo Chicken Dip
6 oz cream cheese ¼ c. cup blue cheese or ranch dressing (I used ranch) 1 cup mozzarella (I used cheddar because I didn't have moz.) Parmesan cheese (enough to sprinkle a thin layer) 2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken) Franks Hot Sauce to taste (I used Texas Pete Hot sauce and we really liked it) In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese. Mix chicken with hot sauce (to the amount of heat you like). Place the chicken on top of the cheeses. Bake 20-25 min at 350 degrees. Serve with carrots, celery, pita chips, artisan bread, tortilla chips etc. I used bread and tortilla chips and preferred the tortilla chips. This was so yummy! I served it as a side to Pizza, but I'd recommend it for an appetizer or as a finger food for a party. Jeff and I both really liked it. Recipe from: The Sisters Cafe...with a few changes.
Saturday, February 26, 2011
Banquet Chicken
This is the chicken that was served at my wedding dinner.
5 Chicken breasts
6 cloves garlic, minced
1/2 cup craisins
1/4 cup green olives
1/4 cup capers
3 bay leaves
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbs. dried oregano
2 Tbs. dried cilantro
Dash of coarse salt
Dusting of fresh ground pepper
1/2 cup brown sugar
1/2 cup cooking wine or apple juice
Mix all seasonings and pour over chicken. Bake covered at 350 degrees for 50-60 minutes.
5 Chicken breasts
6 cloves garlic, minced
1/2 cup craisins
1/4 cup green olives
1/4 cup capers
3 bay leaves
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbs. dried oregano
2 Tbs. dried cilantro
Dash of coarse salt
Dusting of fresh ground pepper
1/2 cup brown sugar
1/2 cup cooking wine or apple juice
Mix all seasonings and pour over chicken. Bake covered at 350 degrees for 50-60 minutes.
Thursday, February 17, 2011
Teriyaki Chicken
This recipe is kind of intense, but it is really good. After Rob informed me it was his third favorite meal I decided it was blog worthy. Enjoy
Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar
Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water
Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water
Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.
Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.
If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)
If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.
In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.
Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.
Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.
Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.
Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!
Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.
(Kenzie's Recipe)
Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar
Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water
Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water
Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.
Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.
If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)
If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.
In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.
Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.
Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.
Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.
Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!
Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.
(Kenzie's Recipe)
Katsu Chicken or Pork
This is a very simple recipe and will remind you of the good 'ol days when we would put "bull dog sauce" on our pork (I still do by the way).
Ingredients:
Boneless, skinless chicken breasts or pork-filleted (pound if necessary)
1/2 Cup flour
2 Eggs beaten
1 1/2 Cup Panko (has to be Panko) bread crumbs
Oil
Sprinkle salt and pepper on raw meat. Put the flour, eggs, and Panko in separate plates (I used bowls). Dip the chicken in flour, then eggs, then generously in Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it over shredded cabbage.
And don't forget to dip it in "BULL DOG SAUCE!"
Ingredients:
Boneless, skinless chicken breasts or pork-filleted (pound if necessary)
1/2 Cup flour
2 Eggs beaten
1 1/2 Cup Panko (has to be Panko) bread crumbs
Oil
Sprinkle salt and pepper on raw meat. Put the flour, eggs, and Panko in separate plates (I used bowls). Dip the chicken in flour, then eggs, then generously in Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it over shredded cabbage.
And don't forget to dip it in "BULL DOG SAUCE!"
Tuesday, October 19, 2010
Chicken and Broccolli Casserole
My sister Tristan has always made this recipe and one I love. It is super fast and easy and we all really love it.
2 C. chicken
2 C. broccoli
1 can cream of chicken soup
½ C. mayo
½ C. cheddar cheese
Steam broccoli until tender.
Boil chicken until it tears.
Put broccoli in bottom of casserole.
Cut chicken in large pieces and place on top of broccoli.
Mix cream of chicken soup, mayo, and cheese and pour over chicken and broccoli.
Grate cheese over top.
Back at 375 for 35-40 minutes or until cheese is melted.
Serve over rice.
2 C. chicken
2 C. broccoli
1 can cream of chicken soup
½ C. mayo
½ C. cheddar cheese
Steam broccoli until tender.
Boil chicken until it tears.
Put broccoli in bottom of casserole.
Cut chicken in large pieces and place on top of broccoli.
Mix cream of chicken soup, mayo, and cheese and pour over chicken and broccoli.
Grate cheese over top.
Back at 375 for 35-40 minutes or until cheese is melted.
Serve over rice.
Chicken Salad
My good friend brought this to me when I had Kate. I don't always love chicken salad, but it was delicious, so I had to get the recipe from her.
2/3 C. whipping cream (whipped)
1 ¼ C. mayo
2 T. lemon juice
2/3 C. toasted almonds
4 C. diced turkey or chicken (3 cans)
2 C. sliced celery
3 Tbs. minced parsley
1 tsp. salt
½ tsp. pepper
Fold whipped cream into mayo, lemon juice and almonds. Add other ingredients. Toss lightly and chill. Serve on Croissants.
From: Mary Ellen Hoopes
2/3 C. whipping cream (whipped)
1 ¼ C. mayo
2 T. lemon juice
2/3 C. toasted almonds
4 C. diced turkey or chicken (3 cans)
2 C. sliced celery
3 Tbs. minced parsley
1 tsp. salt
½ tsp. pepper
Fold whipped cream into mayo, lemon juice and almonds. Add other ingredients. Toss lightly and chill. Serve on Croissants.
From: Mary Ellen Hoopes
Tuesday, September 21, 2010
Honey Lime Chicken Enchiladas
These enchiladas are delicious. The great thing about this is that the chicken is so good you can use it in a lot of different ways: salads, burritos, tacos, or however you can think of.
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream
Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.
*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.
From: Brittany and The Sister's Cafe
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream
Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.
*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.
From: Brittany and The Sister's Cafe
Chicken Pomodoro
This was a 30 minute meal from Cook's Country, and it really is fast. The red pepper flakes give it a little kick and make it so delicious.
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
Monday, September 20, 2010
Sticky Chicken
1 1/2 c. sugar
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces
Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown the chicken in a skillet with oil. Then place in a 9 x 13 baking dish. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees. Serve over rice, if desired.
ten
Gluten Free: Check label of soy sauce, and substitute corn starch for flour.
From: Natalie Dayton
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces
Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown the chicken in a skillet with oil. Then place in a 9 x 13 baking dish. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees. Serve over rice, if desired.
ten
Gluten Free: Check label of soy sauce, and substitute corn starch for flour.
From: Natalie Dayton
Fettuccine with Zucchini
This is really quick to make and my whole family really likes it
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
Monday, August 30, 2010
Grilled Chicken Tostadas
Grilled Chicken Tostadas
Adapted From: FamilyFun.com.
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon minced garlic
1 1/2 teaspoons chili powder
TOSTADAS:
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Mix all ingredients for marinade in a gallon-size zip-lock bag and add chicken. Marinate in refrigerator 4 hours to over night, turning bag occasionally.
Remove meat from fridge 20 minutes before grilling.
Grill chicken until no longer pink. Let rest 5 minutes before slicing into 1/2-inch strips.
Brush tortillas with vegetable oil and grill them 1 minute on each side.
To serve, layer tortillas with shredded lettuce, chicken strips, cheese, and any additional toppings.
(For dairy free omit cheese, for gluten free check lable on soy sauce)
Serves 6 to 8.
Adapted From: FamilyFun.com.
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon minced garlic
1 1/2 teaspoons chili powder
TOSTADAS:
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Mix all ingredients for marinade in a gallon-size zip-lock bag and add chicken. Marinate in refrigerator 4 hours to over night, turning bag occasionally.
Remove meat from fridge 20 minutes before grilling.
Grill chicken until no longer pink. Let rest 5 minutes before slicing into 1/2-inch strips.
Brush tortillas with vegetable oil and grill them 1 minute on each side.
To serve, layer tortillas with shredded lettuce, chicken strips, cheese, and any additional toppings.
(For dairy free omit cheese, for gluten free check lable on soy sauce)
Serves 6 to 8.
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