Tag Archives: chicken

Baja Chicken Stir-Fry

I’ve been on a bit of a chicken and veggies kick.  It’s what I’ve been craving so why fight it?  It’s better than eating a big bowl of pasta or a buffalo chicken cheesesteak, both of which I could easily eat on a daily basis if it weren’t for my stubborn conscience.  I can’t seem to get enough chicken lately and the brighter the rainbow of veggies the better.   It’s not often that I go through phases like this so when they come around, I embrace them.  But no matter what my body wants, chicken and veggies can get boring unless they are switched up with different flavors.  I came across this Baja Chicken Stir-Fry (adapted from Baja Pork Stir-Fry) right when I wasn’t sure what to do next.  One look and I instantly fell in love with the vibrant colors in this dish.

Chicken breasts are cut into bite size pieces, seasoned with nothing more than salt and pepper, and cooked until brown.  Green, orange and red pepper slices are quickly stir-fried with minced jalapeño and then mixed with the cooked chicken.  A simple sauce of ground cumin, broth and cornstarch is added to the whole mixture and thickens up quickly, coating each piece of the stir-fry.  A final addition of cherry tomato halves and chopped cilantro rounds out this dish that comes together quickly.  The peppers are perfectly crisp, the tomatoes are juicy and the whole dish gets a kick from the jalapeño and a flavorful warmth from the ground cumin.  I wouldn’t normally think to add tomatoes to a stir-fry but it seems to work here.

The ingredients:

Combine broth, cornstarch, cumin and garlic.  Set aside.

Season chicken with salt and black pepper.  Add canola oil to a large skillet heated over medium-high heat.  Add chicken and cook thoroughly until brown on all sides.  Remove chicken from pan and keep warm.

Add remaining 1 tablespoon canola oil to pan and heat over high heat.  Add the bell peppers and jalapeño and stir-fry for 1 minute.

Return chicken to the pan and stir-fry for 1 minute.  Stir in broth mixture, the remaining salt and black pepper, and bring to a boil.

Remove from heat, and stir in tomatoes.

Sprinkle with cilantro.

Additions:  None

Omissions:

  • Red onion

Substitutions:

  • Chicken breasts

Overall Rating:  Like It

Source:  Cooking Light Magazine

Chicken with Mushroom Sauce

After a wicked storm rolled through Saturday night (as I was driving on a highway, unable to see two feet in front of me), I woke up Sunday morning to a gorgeous blue sky and perfect temperatures.  My favorite moment of the day was listening to the sliding sound from opening my windows, a sound I haven’t heard in months.  And you know how I spent my time enjoying the perfect weather?  Sitting inside watching football.  All day.  It’s what I do.  Don’t judge.  And before I was lulled to sleep by the subtle melody of chirping crickets, I also made chicken.  It’s also what I do.  This time I made Chicken with Mushroom Sauce.

Mushrooms, shallots, garlic, wine, and broth are thickened with a little bit of flour to create a creamy, earthy sauce which is served over perfectly cooked chicken breasts.  Butter is added at the end of the sauce giving a rich silkiness to the sauce and a touch of fresh thyme brightens up the whole dish.  If you’re a big mushroom fan, you’ll like this sauce which has layers of flavor.  I’d maybe use less butter at the end because it’s not really needed or leave it out and add a splash of light cream or fat-free half & half instead.  This filling dish is great for those of you watching your carbs but it’s not really football fare so I’d save it for another day.  It’s also best when it’s eaten right away since leftover sauce gets really thick in the refrigerator and it isn’t as good.

The ingredients:

Pound chicken breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.  Heat a large nonstick skillet over medium-high heat.  Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper.  Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a dish and keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally.

Add garlic; sauté for 1 minute, stirring constantly.  Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.

Sprinkle mushroom mixture with salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick.

Remove pan from heat; add butter and thyme, stirring until butter melts.

Serve with chicken.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Spicy Apple-Glazed Meatballs

I met up with some friends on Monday night to watch a preseason NFL game and I couldn’t help but get a warm and fuzzy feeling from the entire evening.  Friends sporting their team apparel, the sound of the whistle blowing after each play, the sound of helmets banging against each other, the fact that both our favorite MLB and NFL teams were playing at the same time on TVs next to each other – All of these things get me right in the mood for football season, fall, and tailgating.  Not to mention that only a day before I had made these Spicy Apple-Glazed Meatballs which I immediately concluded would be perfect for game day.

Ground meat is mixed with garlic, cayenne pepper, salt and black pepper before being rolled into balls and cooked in a thin layer of oil.  Once browned, the meatballs are tossed in a glaze of apple juice, soy sauce, brown sugar, ground ginger and cayenne pepper.  Torn pieces of bread soaked in a combination of milk and egg are incorporated with the meat mixture which keep the meatballs from being dry.  The meatballs themselves are moist and garlicky while the sauce is sweet, salty and very spicy.  The addition of the chopped scallions adds a light onion bite which tops off these appetizers nicely.  I used ground chicken because I had it on hand so I made sure to cook the meatballs thoroughly before removing them from the heat.  Next time I make these, I think I’ll use ground turkey (the chicken was sticky and hard to shape into balls) and bake them in the oven to keep them nice and round.  While these meatballs make a great appetizer or snack for a game-day get-together or a tailgate, they would also be good as a meal tossed with a little pasta or rice.

Ah, fall and football – how I can’t wait for you.

The ingredients:

To make the meatballs, whisk together egg and milk in a large bowl.  Add bread pieces.  Let stand 10 minutes, just until bread is softened.

Add ground meat, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly with hands or wooden spoon.  Shape meat mixture into meatballs.

Heat oil in skillet heat oil over medium heat.  Cook meatballs, half at a time, turning occasionally until brown and crusty on outside and no longer pink inside (for ground chicken or turkey, the internal temperature should be at least 165 degrees F).  Transfer meatballs to a dish and cover with a lid or foil to keep warm.

To make the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl.

In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).  Cook and stir 2 minutes more.

Return meatballs to skillet to heat through and coat with sauce.

Transfer glazed meatballs to a serving dish.  Top with green onions.

Additions:  None

Omissions:  None

Substitutions:

  • Ground chicken

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

 
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