Chicken


Happy New Year! I have posted a new recipe in so long…maybe that should be my New Year’s resolution, to post on here more often. Since I posted last, one major thing has taken place. I bought a condo! I’m very excited to move in just about 3 weeks and cook in my new kitchen!

So, I have been wanting to share an amazing Chicken Pot Pie recipe with you all. I recently participated in a chicken pot pie cook-off with one of my friends. We both made chicken pot pies and a group of friends had dinner with us to judge to recipes. Needless to say, I won and this is why.

Ina Garten’s Chicken Pot Pie recipe is delicious. While I normally cook pretty healthy food, there is always a little room for real comfort food like this. This is the perfect meal to cook for guests as you make it in individual ramekins. The recipe does take a little time but the results are worth it. Your guests are sure to be impressed!

 Enjoy!

Advertisements

What a heat wave we’re having on the East Coast! It’s so hot in my apartment, I can’t even think of cooking. But, last week, when it was a bit cooler, I cooked up some Honey Soy Chicken Kabobs – in my oven!

Kabobs are so versatile – and such a summer staple. They are easy to prepare and grill – or roast, in my case. I do have an indoor grill but sometimes it’s just easier to use my oven. Call it laziness, I guess! 🙂

I created this recipe from one I read online a while ago. I had a bunch of the ingredients I remembered so I just went with it. This chicken turned out moist and the sweetness of the veggies paired perfectly.  Now we can have kabobs all year long!

Here’s my recipe:

Honey Soy Chicken Kabobs

Makes 4 kabobs

Ingredients:

2 – 3 chicken breasts, cut in cubes

2 Tbsp. vegetable oil

3 Tbsp. honey

3 Tbsp. reduced-sodium soy sauce

1 clove garlic, minced

Salt and pepper, to taste

1 sweet onion, cubed

1 red pepper, cubed

Four wooden skewers

Preparation:

  1. Preheat oven to 350*
  2. Mix oil, honey, soy sauce, garlic and a little salt and pepper in a bowl to create marinade.
  3. Put chopped chicken in a plastic Ziploc bag and pour marinade over chicken.
  4. Refrigerate chicken and marinade for at least 30 minutes.
  5. When ready, add chicken and vegetables to wooden skewer – alternating between chicken, onion and red pepper.
  6. Put skewers on baking sheet and roast in over for 12-15 minutes or until juices from chicken run clear.
  7. Enjoy (with a side of brown rice)!

I’m back! I have been traveling a bit for work which means little time for cooking. I don’t know about you but I never eat as healthy when I’m traveling vs. cooking at home. The meeting I was at had endless amounts of chips, candy, and cookies. Luckily, there was fruit available too but of course I had a few treats. 😉

During the week, I did have a chance to make Chicken Parmesan Burgers.

I love chicken parm but since it’s not the healthiest meal, I decided to recreate it into a burger. It turned out great and I didn’t even miss the fried chicken. For me, it’s all about the marinara sauce and cheese anyway!

This is a great meal for a weeknight because it’s quick to prepare. I served the burger with a garden salad and the meal was filing and flavorful! (I had a burger leftover from the recipe so I froze it for another easy dinner.)

 

Chicken Parmesan Burgers

Servings: 2

Ingredients:

1/2 lb. ground chicken breast

1 egg

1/4 c. shredded parmesan cheese

1 tsp. ground oregano

1 Tbsp. fresh chopped basil

1 tsp. butter

1/2 c. marinara sauce

1/2 c. low fat shredded mozzarella cheese

2 whole grain burger buns

Preparation:

1. Combine ground chicken, egg, parmesan cheese, oregano and basil.

2. Create two burgers and set aside.

3. Melt butter in a grill pan over medium heat.

4. When butter is melted, add burgers to pan. Using a spatula, flip the burgers after about 5 minutes.

5. Continue cooking burgers until they are browned and no longer pink.

6. Preheat the oven at 350*. 

7. Transfer burgers to a piece of foil set on a baking sheet. Top each burger with a 1/4 c. marinara sauce and a 1/4 c. shredded mozzarella.

8. Heat the burgers for 5 minutes. Next, set the oven to the broil function and broil until cheese is lightly browned.

9. Add burgers to bun bottoms and top with bun tops. Serve immediately!

How’s your week going? We’re more than half way to Friday. Woohoo! I’m excited that St. Patrick’s Day is just around the corner. The parade in South Boston, which is happening on Sunday, is always a lot of fun (think green beer and a lot of people in a festive mood). Next week, I’m planning to post a Irish-themed recipe or two. I have to represent, right? Check back. 🙂

Back to today’s recipe. As you might remember, I am part of the Craving Ellie in My Belly (CEiMB) cooking group. Sadly, I haven’t posted recipes from Ellie’s group lately. I’m blaming it on my busy schedule and my wimpiness (a few week’s ago, the chocolate mousse recipe contained tofu and I’m just plain scared of it).

Anywho, I’m back with this week’s recipe , which comes from Ellie’s first book titled The Food You Crave. I just couldn’t pass up making this Lemon Chicken Soup with Orzo. Doesn’t it sound delicious? It was…and easy too. I always expect soups and stews to be more difficult to make then they actually are. Soups, especially Ellie’s, are great for a healthy dinner – or lunch! This filling meal was on the table in less than 30 minutes…great for a weeknight!

As for the taste of this lemon chicken soup, it was just right. I wasn’t so sure about adding an egg to the soup but it made for the perfect consistency. And, the lemon flavor was fantastic, in my opinion. Not too lemony, a great flavor. Rounding out the soup was delicious veggies, protein from the chicken and fiber and carbohydrates from the whole wheat orzo. Yum!

Have a great rest of your week! What’s up for your weekend?

Did you have a good weekend? I did. It was busy but fun! It was a treat to “party” on Sunday night to watch the Super Bowl. While I was rooting for the Saints, I was also there to watch the commercials and of course, eat!

I love those E*TRADE commercials (“Milka..what?”) and the Careerbuilder.com one about casual Fridays was pretty funny, too. Did you notice how many Budweiser and Doritos commercials there were?

The game was a good one and it was accompanied by some delicious food – both savory and sweet! Pizza dip. Pigs in a Blanket. Veggies and dip. Cookies!

I brought Buffalo Chicken Dip to the party. It’s totally addicting. I even made it a bit healthier by using low-fat cheeses.

Lighter Buffalo Chicken Dip (serves 8 people)

Ingredients:

8 oz. reduced fat cream cheese, softened

¼ c. reduced fat blue cheese crumbles

¼ c. reduced fat blue cheese dressing

¼ c. hot sauce

1 can of chicken in water, drained

½ c. reduced fat mozzarella (2%)

Preparation:

  1. Layer the bottom of a 9 inch pie plate with the cream cheese.
  2. Top cream cheese with blue cheese crumbles.
  3. Top crumbles with chicken and top with hot sauce.
  4. Pour blue cheese dressing over hot sauce.
  5. Sprinkle mozzarella cheese on top of the dip.
  6. Bake dip for 25 minutes at 350 degrees, or until mozzarella is melted.
  7. Enjoy with crackers or veggies.

Don’t worry, I didn’t forget about dessert. I have been drooling over eyeing the recipe for Peanut Butter Blondies with Milk Chocolate Frosting from Joy the Baker. These treats were sweet and delicious! You can’t go wrong with peanut butter and chocolate – two of my favorite ingredients! I especially loved the fluffy frosting. Thanks, Joy!

I really enjoyed the Super Bowl this year and like the Saints, our food was also a winner!

What was your favorite Super Bowl treat? What was your favorite commercial?

We made it to Friday, phew! I’m so ready for the weekend. I have some Super Bowl cooking to do!

Speaking of cooking, yep, I’m actually posting a RECIPE today. It feels like it’s been weeks since I’ve posted one!

This week I made a whole chicken in my slow cooker. I know, I know, BORING chicken. But it doesn’t have to be. Do have a slow cooker (aka Crock Pot)? I love my Crock Pot, I’m just in awe of all the different recipes a Crock Pot can slow cook.

In the blog world, my favorite site for slow cooker ideas is A Year of Slow Cooking. The blogger, Stephanie, used her slow cooker EVERY DAY in 2008 and blogged about it. She still posts new recipes quite often and I enjoy reading about her adventures in slow cooking. I’m a dork.

Anyway, recipe time. This Simple Slow Cooker Chicken is really, well, simple. It’s quick to prepare and then you can set it and forget it. Now I sound like a Ronco infomercial! Does anyone actually have one of those rotisseries?  Why would you need one when you have a Crock Pot?! 😉

What I like about this recipe is the fact that it takes 10 minutes to prepare and you can return after a full day’s work to a moist chicken waiting for you. And, a whole chicken means a lot of meat. Not to sound like a line from Forrest Gump, but think of all the things you can make with chicken. Chicken salad, chicken noodle soup, chicken broth! The list goes on and on.

This time, I bought a whole organic chicken from Whole Foods. It was 4.5 lbs. and cost $11. I know it was a bit pricey but for me, it’s worth it to buy quality, humanely raised chicken.

What I don’t like about this recipe is the fact that I had to touch the raw whole chicken. It really grosses me out but I won’t go into details. Let’s just say I wash the chicken as quickly thoroughly as possible! Hopefully I’ll get used to it over time but right now, I could do without touching the raw chicken body. Did I scare you away yet? No need to be scared, really.

For this recipe, I layered the bottom of the crock pot with chopped up carrots and celery as well as pearl onions. How I love pearl onions!  Once the chickie was bathed, I showered him/her/it with a little salt, pepper, and poultry seasoning. I also added a little fresh thyme under the skin and in its…um…cavity. Oh my, I’m reliving this! Really, the results are worth it. I’m just a wimp.

Once the chicken is ready, plop it on top of the veggies. Cover the slow cooker, set it to low, and cook it for 7-8 hours. You will return to a lovely home cooked dinner!

Simple Slow Cooker Chicken

1 whole chicken (4-5 lbs.)

½ c. carrots, chopped

½ c. celery, chopped

10 pearl onions (mine were from a jar)

Salt and pepper, to taste

Poultry seasoning, to taste

Fresh thyme

  1. Place chopped vegetables at the bottom of the slow cooker.
  2. Remove the bag from the chicken cavity and thoroughly clean the chicken. Pat dry.
  3. Sprinkle salt, pepper and poultry seasoning on chicken and in cavity.
  4. Stuff a few sprigs of fresh thyme in cavity and under the skin (by cutting a slit in the skin first).
  5. Put the chicken in the crock pot and cover.
  6. Set the crock pot to low and cook for 7-8 hours.
  7. Put chicken on a cutting board and cut accordingly.
  8. Enjoy!

The night I made this chicken, I enjoyed a nice chicken dinner with Whipped Sweet Potatoes (the White House’s recipe!). Delish! You’ve gotta try this recipe.

But, with so much leftover chicken, I need to decide what else to make. Since I love sandwiches, I decided to make chicken salad for lunch the next day. In the mix:

  • Shredded chicken
  • Light mayo (a tablespoon or so)
  • Chopped walnuts (a tablespoon or so)
  • Dried cranberries (two tablespoons?)
  • Black pepper (a pinch)

Mix it all up and put between two slices of bread. So tasty! There’s nothing better than moist chicken mixed with a sweet and crunchy texture of cranberries and nuts!

For the rest of the week, I’ve topped salad with chicken (a lean protein – the perfect topping to a healthy meal) and even added on a homemade pizza. The opportunities are endless. Chicken isn’t so boring after all.  

But, the big question is…what are you making for Super Bowl?

Enjoy the weekend!

As I mentioned yesterday, the recipes on Boston.com have been pretty appetizing lately. Today I bring you Stuffed Zucchini with Sausage or what I like to call Stuffed Zucchini Boats, because it’s more fun. I know, I know, another “stuffed” dish. Maybe I do have a problem. 😉 What can I say? I guess I love stuffed vegetable recipes and this one is no different.

Preparing these stuffed zucchini “boats” was super easy and the result was extremely tasty! To make this dish healthier, I used fresh chicken sausage instead of regular and didn’t use the ground beef at all. I also used whole wheat bread crumbs. These simple changes shave a chunk of calories off this dish so you can enjoy it without any guilt. Whole Foods has a great selection of chicken sausage at the meat counter and it was very simple to get the sausage out of its casing (but, don’t worry, I didn’t take photos of that step since it’s not too pretty).

This is another great weeknight meal that is sure to be bursting with flavor!

Greater Boston Food Bank’s Turkey Drive

Do you have $12 to spare before Thanksgiving? I know money is tight for most people these days but just a $12 donation to the Greater Boston Food Bank will ensure a family in need has a 12-14 lb. turkey for Thanksgiving. Nearly 2,500 turkeys have already been donated but they have a long way to go. Just think, for under $25, you can be sure two families aren’t struggling to put food on the table this year. I made a donation yesterday and it feels great to know that families facing tough times will have as good of a meal as my family next week. Participate in the Greater Boston Food Bank’s Turkey Drive today!

 

Next Page »