Tag Archives: 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.

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

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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.

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

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Additions:

  • Lime
  • Cilantro

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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Moroccan Chicken and Chickpea Stew

I flew home from Chicago on Friday and turned around and left for another work trip on Sunday. Over the last four weeks, I’ve been home for one and that week was spent hardly eating, let alone cooking (thanks to some food poisoning). Even though I was only home for barely two days this weekend, I was eager to cook. But when I’m heading away again, there doesn’t seem a point to make something that will sit in the fridge and go bad before I get back home. So I decided to make this Moroccan Chicken and Chickpea Stew so I store it in the freezer where it will be waiting for me when I get back home.

Chickpeas, fire-roasted tomatoes, carrots, and onion are mixed with broth and flavored with cumin and red pepper flake before half the mixture is blended and added back into the pot to help thicken the stew. To finish it off, chicken is simmered in the stew giving it another layer of flavor and heartiness. Cilantro and lemon zest, which are added when it’s time to serve, provide one last fresh punch to this stew. Now that the temperatures are starting to cool down a little tiny bit, I’m excited to keep my pot out and make soup, stew, and chili all fall long.

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In a large pot, heat the olive oil over medium heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.

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Stir in the garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the stock, chickpeas and tomatoes.

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In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to a boil. Reduce the heat to medium-low.

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Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with cilantro and lemon zest.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray 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!

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

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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.

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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.

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Serve rice with chicken.

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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.

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

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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.

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

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Grilled Chicken Salad with Strawberries and Feta

I was traveling for work last week and had a lot going on which meant hardly any exercise and lots of bad eating. I actually don’t mind traveling for work but at the same time, I love being in a normal routine at home of making good food and hitting the gym. The one morning I actually made it to the gym? It was packed with every machine taken. I did some exercises in my room instead but that didn’t really do me much good for the rest of the week. So this week, I’m back on track. (I feel like I’m always saying that.) Salad…and more salad. Luckily, I came home to the latest Cooking Light magazine in my mailbox which had this Grilled Chicken Salad with Strawberries and Feta. It seemed meant to be.

Chicken breasts are marinated briefly in simple olive oil and balsamic vinegar before being grilled. Strawberries, arugula, and red onion are mixed with a little more oil and vinegar before being topped with the chicken and tangy feta cheese. This salad is simple and a little bit perfect. Strawberries and balsamic already pair so well together but added with the marinated chicken and spicy arugula, it just makes this salad so hearty and flavorful. I’ve been craving strawberries lately so this was a great way to enjoy them before they are perfectly in season. Salads can be good like that.

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Combine 2 tablespoons oil and 2 tablespoons vinegar in a large zip-top plastic bag. Add chicken to bag; seal. Let stand 10 minutes, turning occasionally. Heat a grill pan over medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Cut into slices.

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Combine remaining 1 tablespoon oil, remaining 1 tablespoon vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries; toss to coat.

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Add arugula and onion to strawberry mixture; toss gently to combine.

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Sprinkle feta over salad. Divide salad among 4 plates; top evenly with sliced chicken.

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Additions: None

Omissions: None

Substitutions:

  • Regular balsamic vinegar

Overall Rating: Love It

Source: Cooking Light magazine

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.

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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.

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

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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.

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Serve over rice.

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Additions:

  • Red bell pepper

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Mexican Chicken Lime Soup

Sometimes, I like the cold. Sure, you think I’m crazy and that’s okay but as tired of the cold as I get by the end of winter, there are those moments when I enjoy it. I don’t like bundling up in a thick coat and layer myself up with gloves, a scarf and hat only to drive around town running errands feeling like Randy from A Christmas Story. But I do like the way the cold air makes me feel especially like on a clear and sunny blue sky day. The cold can be invigorating. It can also be brutal, I know. Cold days are the quintessential time to make a warm and spicy soup like Mexican Chicken Lime Soup.

Chicken thighs are cooked with onions and garlic before simmering with broth and chipotle peppers in adobo sauce. Cilantro, lime juice, avocado, and crushed tortilla chips add even more flavor to this comforting soup which really warms you up from the inside out. The chipotle peppers in adobo sauce really give this soup a vibrant kick while the avocado provides a creamy coolness. Also, the lime juice adds a welcome hint of citrus. Corn, black beans, or red and green pepper would be welcome additions but are unnecessary. This quick soup is flavorful enough that you’ll enjoy its bold simplicity. Go ahead, bundle up and eat this soup outside in the cold. Just kidding.

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In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.

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Stir in the chipotles and adobo sauce, then stir in the chicken broth.

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Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

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Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

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