Monthly Archives: April 2014

Roast Chicken with Balsamic Bell Peppers

I have a confession to make.  My heart hasn’t really been into my blog lately.  You may have noticed by my lack of posts (or maybe not since I’m very sporadic with my posts anyway). I still love to find new recipes, love to make them and even more, love to eat them but I really feel way out on left field when I look at other food blogs. I don’t understand how people have so much time to dedicate to their blog (I have a full-time office job) or how they are able to make so much unhealthy food without gaining weight (I’ve struggled with my weight my entire life).  It gets frustrating and it’s hard to stay motivated.  But I try to remember that I started this blog not for any other reason than because I like to cook and because I have tons of recipes to make.  So, my kind readers, I’m sorry if I don’t post everyday like I did when I started this blog in 2011.  But it’s too much for me to cook so much food and is another reason why I’m on a serious diet right now.  It stinks but this is real life.  So, shocker, today I bring you even more chicken and vegetables with this recipe for Roast Chicken with Balsamic Bell Peppers.

Chicken is coated with a tasty mixture of salt, fennel seeds, pepper, garlic powder, and dried oregano before being roasted in the oven until tender and juicy.  Meanwhile, a mixture of multi-colored peppers, shallots and fresh rosemary are simmered in some broth and hit with a tangy shot of balsamic vinegar. I love chicken and especially love chicken when it’s baked with herbs (dried or fresh) so the fennel seed, garlic powder and oregano really provide a serious bolt of flavor.  I’ve become slightly obsessed with fennel seed as of late and also have developed a little obsession with peppers so this dish is perfect for me.  I didn’t eat peppers or fennel seeds as a kid so the idea of this dish would have caused me to frown and pout if it would have been put in front of me.  Now, it’s exactly what I look forward too.  Diet and all.

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Preheat oven to 450°F.  Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

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Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.

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Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450°F for 10 minutes or until done.  Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes.

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Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.

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Serve bell pepper mixture over chicken.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Slow-Cooker Chicken with Cashews

I had a long and amazing weekend in Mississippi for a wedding and my diet was out the window.  I’m not easily tempted by southern food because most of it can be fried and I really try not to eat fried food (with the exception of French fries of course, which would be one food I would want on a deserted island).  So considering nearly every meal outside of the wedding was eaten in a restaurant or delivered from a pizza place, I have to get back on track.  And that means chicken and vegetables like usual.  This Slow-Cooker Chicken with Cashews is an easy way to get both while I rest and recover from a crazy weekend.

Chunks of boneless, skinless chicken breast and baby carrots cook for a little over three hours on high in a slow-cooker with soy sauce and chicken broth until soft and tender.  Red pepper and pineapple tidbits are added with a little more soy sauce, pineapple juice and cornstarch and cook another twenty minutes until warm.  Cashews are added for the last ten minutes of cooking while the sauce thickens.  My chicken was fork tender and fell apart (in a good way) while cooking and the veggies were all fresh and crisp.  I’m not the biggest lover (at all) of cooked carrots but I really loved the color they added to this dish.  I didn’t eat this with rice and just enjoyed the chicken and veggies by themselves which was a fantastic, hearty dish.  Thank goodness for the slow-cooker because I still need more horizontal time while I recover from Mississippi.

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Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

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Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

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In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle magazine

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