Friday, February 17, 2017
4 boneless skinless chicken cutlets (or chicken breast halves, pounded to 1/2-inch thickness or not if already thin)
freshly ground black pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed, peeled and minced
1/2 cup diced red onion
1 cup low sodium chicken broth
zest from 1 medium lime, plus
the lime juice or about 2 tablespoons
1 tablespoon light brown sugar
1 teaspoon Dijon mustard
3 tablespoons heavy cream
1/4 cup chopped fresh cilantro, plus more for serving
kosher salt, to taste
Heat a large 12-inch skillet over medium-high heat.
Meanwhile, season both sides of the chicken cutlets with pinches of kosher salt, black pepper, cumin, paprika, and chili powder. I just eyeball the measurements.
Once the pan is hot, add in the oil and butter. Once the butter has melted, work in batches (if needed) cooking the chicken for 4 minutes on both sides. Transfer to a large plate or platter and set off to the side.
Reduce the heat under the pan to medium-low, add in the onion and cook until softened, about 5 minutes. Add in the garlic and cook for 1 minute. Pour in the chicken broth, brown sugar, Dijon, lime zest, and juice. Use a wooden spoon to stir and scrape the brown bits on the bottom of the pan.
Once combined, pour in the heavy cream and add in the cilantro and stir. Season with kosher salt and black pepper to taste. Return the chicken to the pan, spoon the creamy sauce over top and cook until the chicken is no longer pink and is fully cooked, about 5 minutes.
If desired, serve with extra cilantro sprinkled over top. (I served mine with cilantro lime rice and roasted broccoli.)
Thursday, February 16, 2017
So I've been in love with this salad at Whole Foods for quite some time; it's in the prepared foods section, so luckily the list of ingredients is stated above it on a card. The challenge was to guess the actual amounts of ingredients, but luckily, screwing up a salad is pretty difficult. You can even add additional veggies to it; cucumbers, peppers, carrots...the crunch would be amazing! Enjoy!
1/8 cup red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/2 cup dried quinoa
1/4 cup dried bulgur
1 3/4 cup water or chicken broth (I used broth.)
1 cup kale, chopped finely (I put one huge handful into the food processor and chopped finely.)
1 roma tomato, diced
1/8 cup red onion, diced small
2 green onions, thinly sliced
salt and pepper, to taste
Italian, flat-leaf parsley, chopped (optional) (I didn't bother using.)
To make vinaigrette, whisk vinegar, mustard, oregano, garlic, salt, and pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture and whisk briskly. Beat lemon juice into the mixture. Set aside.
To make salad, cook quinoa and bulgur according to package directions. Mine says to cook 1/2 cup quinoa with 1 cup liquid, bring to a boil, then simmer for 15 minutes and let rest for 5. For the bulgur, mine says to cook 1/4 cup bulgur with 3/4 cup liquid, bring to a boil, then simmer for 10 minutes and let rest for 5. *Allowing it to rest is important. You want all the liquid to have been absorbed before combining it with the rest of the ingredients.
While grains are cooking, chop (food process) kale, onions (red and green), and tomato (and parsley if using). Combine all salad ingredients into a large bowl and mix. (And I actually didn't even wait for grains to cool. Adding them to the fresh ingredients nicely perfumed the onions and brightened/softened the kale a bit.)
I did not serve all of the salad in one sitting, so if you plan to do the same, I wouldn't dress the entire thing with the lemon vinaigrette; I would dress it as you eat it (or allow people to dress their own, rather). So in my refrigerator, I have the dry salad and the dressing stored separately. When ready to eat, ever so slowly, drizzle the lemon vinaigrette onto the salad. DO NOT USE IT ALL!! Continuously stop to mix to check how much you've moistened the salad, as you don't want the salad to be submerged in the vinaigrette. Salt and pepper to taste. Refrigerate when you need to stop yourself from eating the entire bowl.
*Whole Foods Prepared Foods Section
Thursday, February 2, 2017
1lb. ground chicken
2 green onions, chopped
1/4 cup chopped red bell pepper
2 Tablespoons chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 lime, cut in half
4 slices pepper jack cheese
4 buns, toasted
For the guacamole:
salt & pepper
1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes, and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
2. Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid, and allow to melt for about a minute.
3. Remove burgers to a plate, tent with foil, and allow to rest for 5 minutes. Place each burger on a toasted thin bun, then top with guacamole.
4. For the guacamole: Mash all ingredients together with a potato masher or fork.
1.25 to 1.5 pounds thin-sliced breasts or chicken tenders, cut into bite-size pieces
1 tablespoon of Italian seasoning
3 cups marinara
2 1/2 cups dry rotini pasta
2 cups chicken broth
1/4 cup freshly grated Parmesan cheese
1-1/2 cups freshly grated Mozzarella cheese
1 cup Panko breadcrumbs
chopped fresh basil
Preheat your oven to 425 degrees.
Toss the chicken with the Italian seasoning and set off to the side.
Into a casserole dish, add the marina, pasta and broth. Stir to combine before adding the chicken in an even layer on top.
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover and continue to bake for 10 minutes.
Remove and sprinkle with the Parmesan, mozzarella and then the breadcrumbs. Bake for 10 to 12 minutes or until the cheese has melted, breadcrumbs are golden and sauce is bubbling.
Let the casserole sit for 5 minutes before serving with lots of fresh basil over top.
- In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. (Season your veggies with salt and pepper while cooking.) Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
- Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream (or milk) and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
- Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.
(Note: If the dish needs "thinning out" (the noodles will continue to absorb the liquid), you can add more milk or broth.)