Chicken

Creamy Chicken and Broccoli Casserole

Just the word “casserole” reminds me of Sundays at my Grandma’s or weird microwavable leftovers that would be eaten f0r days.  But in Central Illinois where I grew up, casseroles were pretty commonplace with the more mayonnaise the better.  They were pretty much invented as a catch-all of whatever was left in the fridge, with leftover meat and possibly questionable vegetables hidden in mayo, cheese and/or some kind of creamy soup.  Plus, they were cheap and quick.  For a working mom pinching pennies, casseroles were life savers.  This Creamy Chicken and Broccoli Casserole takes me back to being young in Illinois when my mom was still around and eating dinner meant the TV was off.

Onion and mushrooms are cooked until soft, thickened with flour and milk and mixed with broccoli florets and precooked chicken.  A combination of fat-free plain yogurt and mayonnaise (I used low-fat) are added off the heat which really thickens up the casserole while keeping it low in calories.  Finally, a topping of cheddar (again, I used low-fat) and parmesan cheeses are added and the dish is broiled until melted and golden.  You are left with a one-pot dish that doesn’t require any baking.  This is such a quick and easy casserole to make and really could be used with any meat or vegetable – just the way a casserole should be.  So turn the TV off and enjoy an old classic.

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Preheat broiler.  Prepare broccoli in microwave according to package directions.  Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally.

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Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly.

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Stir in broccoli and chicken; cook 1 minute.

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Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt.

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Top evenly with cheeses; broil 2 minutes.

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Additions:  None

Omissions:  None

Substitutions:

  • Low-fat mayonnaise
  • Reduced-fat cheddar cheese

Overall Rating:  Like It

Source:  Cooking Light magazine

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.

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      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

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Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

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In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

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Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.

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Drizzle with dressing and toss to coat.

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Refrigerate unless serving immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Bourbon-Glazed Chicken

I’ve been a little bit of TV maniac lately.  Aside from the Superbowl and the Olympics, I’ve been binging on shows like House of Cards on Netflix and True Detective on HBO but then getting sucked right in to stuff like The Voice.  I can’t even tell you what I watch otherwise but I think it’s a bunch of syndication TV like Friends, White Collar, Will and Grace, and Gilligan’s Island.  You know, stuff that is on all the time.  I have a low tolerance for TV unless it’s either good or mindless.  If it’s anywhere in between, I lose interest rapidly.  I have work and I have my blog and I have other interests yet I still need my TV, even if it doesn’t get my undivided attention. I even have one eye on my TV when I make dinner at night.  Things quick and simple are all I can handle.  I cook things that take longer on the weekends when I have more patience so this Bourbon-Glazed Chicken is a quick chicken dinner that can get me to relaxing pretty quickly on weeknights.

Chicken cutlets are basted in a sauce of shallots, Dijon, maple syrup, and bourbon before being thrown on the grill until perfectly cooked and juicy.  This chicken is simple – a little sweet, a little tangy – and perfect for when you just want to eat, relax, and watch a little TV. Serve this with some steamed or microwaved veggies and this is a perfect meal.  We all have busy lives and sometimes just sitting down on the couch if front of the old boob tube just feels really good. There is always something else you could be doing.  But not doing it is sometimes just what you need. Laundry and everything else can l wait another day.

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Preheat grill to medium-high heat. Melt butter in a medium saucepan over medium heat. Add shallots and garlic; cook 2 minutes, stirring constantly. Stir in bourbon, Dijon mustard, and maple syrup; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat.

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Sprinkle chicken breast halves evenly with kosher salt and freshly ground black pepper.

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Arrange chicken on a grill rack coated with cooking spray; baste with half of bourbon mixture. Grill 5 minutes. Turn chicken over; baste with remaining bourbon mixture.

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Grill 5 minutes or until chicken is done.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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