Chicken

Chicken Verde Tacos

It was so nice to get up this morning to head to the gym and have it be chilly outside. Am I alone in this? Turning off the air conditioning and opening up my windows was such a good feeling. I actually think I heard my house sigh with relief. Temperatures like this make me want to bake muffins, put chili in the crockpot, throw some chicken in the oven and start a big batch of soup. And while I would love to spend my week doing just that, I have a lot of work to do so all that cooking will have to wait. Thankfully, there are many quick and easy recipes out there for us busy bees. These Chicken Verde Tacos seemed almost too easy. So much so that I didn’t think they would be very good. Boy was I wrong.

Pre-cooked rotisserie chicken is warmed with salsa verde and stuffed into a corn tortilla before being topped with a light cabbage slaw. So simple. Rotisserie chicken is a busy girl’s best friend and tacos never disappoint. The salsa verde adds all of the spicy flavor you come to expect in a taco and the cabbage slaw provides a fresh, creamy crunch. With this busy week, I’m happy to have leftovers in the fridge which can be heated up in no time for lunch or dinner. With another busy weekend coming up too, I’m not sure when I’ll get to doing all that Fall cooking I want to do. In the meantime, I’ll keep making quick and easy recipes like this as I’m sure most of you do too.

IMG_5541

Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until thoroughly heated.

IMG_5538

Heat tortillas 20 seconds on each side over an open flame or according to directions. Combine cabbage and mayonnaise in a bowl; toss to coat.

IMG_5539

Divide chicken mixture evenly among tortillas. Top with cabbage mixture.

IMG_5540

Additions:

  • Lime
  • Cilantro

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Advertisements

Tamale Chicken Potpies

I’ve got more work travel coming up so I figured I better try to get a post or two in while I can. It’s amazing how quickly time flies when you are traveling. Doesn’t it seem that way when you are on vacation? You want to stop time but it just goes by too fast. Next thing you know, you are back at work. Traveling for work doesn’t always seem to go by so quick but then you wake up one day and all of the sudden realize the summer is almost over. How does this happen? I haven’t had a vacation all summer and I’m dying for some time off. Until then, I’ll just keep making some comfort food like this Tamale Chicken Potpies to help soothe my soul until I can sit by a beach somewhere with a book.

Ground chicken and onion are livened up with some cumin and chile powder before being mixed with some spicy diced tomatoes, tomato sauce, zucchini, and corn. The whole mixture simmers together and is spooned into ramekins (you could make this in one big dish too) where it’s topped with a creamy cornmeal mixture that’s made even better with some cheese. A short trip to the oven gets these little treats golden brown and perfectly bubbly. I love meals like this that are already portion controlled for me. The great thing about this recipe is that the chicken mixture is good enough alone. I had a little bit left over and warmed it up for a quick lunch one day. A perfect little meal. Maybe I can’t jet off to Mexico for some tamales, but I can close my eyes and pretend, right?

IMG_4658

Preheat oven to 400°F. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute.

IMG_4651

Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.

IMG_4656

Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese.

IMG_4654

IMG_4655

Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese.

IMG_4657

Bake at 400°F for 15 minutes or until light golden brown.

IMG_4659

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Grilled Lemon Chicken with Feta Rice

Once again, I’ve been missing. I’ve been home for two weeks over the last two months so I really haven’t been able to cook much, hence not really able to post. Last week, I was away for work and while I was gone, my power went out for two days due to a storm. While I was kind of happy to not be suffering through 90 degree weather without air conditioning, I wasn’t happy about having to toss out everything in my fridge, including tons of frozen chicken breasts, a whole carton of eggs, an unopened bottle of coffee creamer and a whole box of turkey burgers. Not a good feeling. I wasn’t in the mood to cook this weekend so I decided to bring you a dish I made before I headed out of town: Grilled Lemon Chicken with Feta Rice.

Chicken breasts are marinated quickly in a little lemon juice, oil and garlic before being grilled until perfectly cooked. A quick side of precooked brown rice, lemon juice, oil, feta, and basil is the perfect bite to accompany this chicken. I have to tell you, this was one of the best things I have made in a long time. And I make a lot of really good food. There was just something about this. Not just the amazing flavor but also the incredible ease. Take about a perfect summer dinner. Make it!

IMG_3978

Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.

IMG_3974

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.

IMG_3976

While chicken cooks, heat rice according to package directions. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and basil; toss.

IMG_3977

Serve rice with chicken.

IMG_3979

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Chicken Cutlets with Strawberry-Avocado Salsa

Yes, I’m here! It’s been way, way too long since I’ve posted anything but I’ve been traveling for the past four weeks (first London, then Chicago) and now is the first time I’ve had a chance to sit down and get it done. It was nice to be back in my kitchen over the weekend, making some food. I feel like my diet and exercise has taken a nosedive over the past month so it’s time to get it together again. I came across this recipe for Chicken Cutlets with Strawberry-Avocado Salsa on the flight to Chicago and ended up buying the ingredients to make it when I landed. But then…I ate the avocado with eggs, the chicken with adobo seasoning, and the strawberries with ice cream. My plan failed. So, I tried it again over the weekend and actually got this dish made. And I wasn’t disappointed.

Chicken cutlets are given a boost of flavor from a vibrant salsa made with strawberries, avocado, lime, cilantro, and jalapeño. The sweet strawberries, creamy avocado, and spicy jalapeño are all perfect complements to each other and then the fresh cilantro and citrusy lime really round everything out. This is such a perfect summertime dinner, especially if you are watching your waistline, and this salsa is good enough to eat with nothing but a fork. If only I’d made this recipe last weekend, maybe I wouldn’t be so worried about my waistline now.

 IMG_3930

Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

IMG_3927

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

IMG_3928

Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

IMG_3929

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Chunky Turkey and Veggie Chili

I think I’m a little bit obsessed with this chili. I’ve been eating a bowl of it every single day. And when it ran out? I made another batch. And another. All of this started because I had one lonely zucchini sitting in my produce drawer that I wanted to do something with. After taking a look around, I realized all the other vegetables I had on hand and decided right then and there to throw them all in a chili. I happened to have canned tomatoes and ground turkey on hand anyway so it was a no brainer. The result is this Chunky Turkey and Veggie Chili.

Onion, green pepper, red pepper, zucchini, and carrot are all sautéed with ground turkey until the veggies are soft and the turkey is cooked through. A few spices are added along with canned tomatoes and chipotle in adobo sauce and then the whole pot simmers until the flavors meld and the chili is hot and bubbly. I’ve made this chili with both ground turkey and ground chicken and have no preference. Want to use ground beef? Go right ahead! Chili is so easy to make and easily adaptable to accommodate picky eaters. Make it with beans, or don’t. Make it with meat, or don’t. Make it spicy, or don’t. I’ve been making a batch every single week for the last month. I portion it out immediately into containers to keep in the refrigerator so that I can grab one at lunch and heat it up quickly. What I love about chili (especially in the winter) is that it’s satisfying. I’m never let down and always feel warm and comforted when I’m done. Chili, you have my heart.

IMG_3279

Chunky Turkey and Veggie Chili (makes 5 servings)

  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium, red pepper, chopped
  • 1 medium zucchini, chopped
  • 1/2 cup chopped carrot
  • 1 lb. ground turkey (or ground chicken)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon ancho chile powder (or regular chile powder)
  • 1 teaspoon dried oregano
  • 1 28-ounce can petite diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped

Melt coconut oil in a large pot or Dutch oven over medium-high heat. Add onion, green pepper, red pepper, zucchini, and carrot. Cook until vegetables soften, approximately 6 minutes.

IMG_3275

Add ground turkey, salt, and pepper and cook for 10 minutes or until turkey is no longer pink.

IMG_3276

Stir in chile powder and dried oregano.

IMG_3277

Add tomatoes and chipotle pepper in adobo sauce; stir. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.

IMG_3278

Top with sour cream, cilantro, cheese, green onions or any of your favorite chili toppings.

IMG_3281

Chicken Curry

How do you feel about take-out? When someone says “take-out” to me, my mouth waters. Take-out for me is typically Chinese food but in my head, it’s anything satisfying, flavorful, and non-American. When I was in London a few weeks ago, I had dinner at an Indian restaurant and we ordered a bunch of dishes for the table. Every single dish was so insanely good, I was in heaven. Since I wasn’t aware of any really good Indian restaurants nearby, I decided to make this Chicken Curry at home.

Chicken and bell peppers are sautéed before being mixed with a mixture of coconut milk, red curry paste, lime juice and soy sauce which is cooked until thick and bubbly. The result is a lively yet mellow chicken curry that really hit the spot. Red curry paste has a mellower flavor (in my opinion) than curry powder and isn’t as overwhelming on the senses. The coconut milk is creamy and subtle and makes for a perfect base for this sauce. This dish is an ideal example of something I would want for take-out. Luckily, a new Indian restaurant opened up right next door to my Chinese go-to. I stopped to look at the menu last time I was there and I’m pretty sure I know where my next take-out order is coming from.

IMG_3210

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.

IMG_3204

Add bell pepper to pan; sauté 4 minutes, stirring occasionally.

IMG_3205

Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.

IMG_3206

Serve over rice.

IMG_3207

Additions:

  • Red bell pepper

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

IMG_2972

In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

IMG_2968

Toss sauce with cooked wings and sesame seeds.

IMG_2971

IMG_2973

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

1 2 10
%d bloggers like this: