Baked Chicken
I often look to pinterest for new recipe ideas. This dinner was definitely inspired by a post I saw on pinterest. But, I used the types of seasoning my family likes, versus the ones in their recipe. :) I have made this several times now, and everyone enjoys it.. It is also easy to prepare a little ahead of time, and then have the spouse pop in the oven while you are out running errands, at kids practices, or any other thing that keeps you busy! :)
Ingredients:
1 1/2 lbs Chicken Breast
4-6 potatoes depending on size
1/2 Onion Sliced
2 -3 Cups of Green Beans, Asparagus, or Carrots (or a mix!)
1/2 Stick Butter
Seasonings
Granulated Garlic
Granulated Onion
Black Pepper
Salt
Lemon Pepper
Parsley
Italian Seasoning
Directions:
Preheat oven to 350 degree Fahrenheit. Then, slice 1/2 of an onion into thin slices, and spread them across the bottom of your baking dish. Next, wash your potatoes and if they are small red or Yukon potatoes cut them into 4 even pieces, if they are larger russets cut them into approximately 2" chunks. Then, remove any fat/skin from your chicken breast, and chop into approximately 3 inch chunks. I use frozen organic green beans from Costco for this - and it works great. I imagine fresh veggies would work wonderfully too. I wouldn't choose any vegetable that is too soft to begin with because it does have a long baking time. :) Next, arrange everything into your pan over the top of the onions. Then, sprinkle with all of your seasonings. I use a generous amount of all of the seasonings, EXCEPT the salt, pepper, and Italian seasoning. Those, get a light sprinkling over everything. Then, I slice the butter into thin slices, and evenly disperse it over the top of everything - if you like butter a lot feel free to add more. Then, cover the top of your baking dish with aluminum foil and bake for at least 1 and 1/2 hours. Or, until the potatoes are nice and soft.. You do not need to add any fluids to the dish if you cover it tight, the natural waters in the veggies, chicken, and potatoes mixed with the butter create plenty of fluid to keep it all moist.
Vegetarian, Spicy Black Bean Soup
Ingredients:
2 Cups DRY black beans (soaked over night and rinsed) (approx. 5-6 cups b.b.)
3 TBSP Chili Pepper
1 tsp Cumin
1 1/2 tsp Paprika
1 tsp Granulated Garlic
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
1 Jalapeño (chopped up small - remove seeds for less heat)
1/4 Cup Diced Sweet Pepper (red, yellow, orange)
1/4 of a dice onion (sautéed)
3 Garlic Cloves minced
4 Cups Organic Low Sodium Broth (vegetable or beef)
*****
1 Can Organic Diced Tomatoes
1/2 Cup Organic Frozen Corn
1 Cup of Zucchini Cubed
1 Cup of Sweet Pepper Diced (red, yellow or orange)
1 Cup Carrots (chopped)
Directions:
In a large bowl or bot soak black beans overnight. In a large Dutch oven, or stock pan sauté diced onions. Then, add the beans, and remainder of the ingredients to the pot (not the tomatoes, zucchini, 1 cup of sweet peppers, corn or carrots). Bring to a boil, reduce heat to simmer, cover and allow to cook at a soft bowl for at least 2- 3 hours. Then, add the remainder of the vegetables and simmer for another 30 - 60 minutes - until the vegetables are all soft, and the beans are fully cooked.
*Top with some fresh cilantro, and avocado!
Cajun Chicken and Quinoa Salad
Ingredients:
2 Chicken Breast (filleted in 1/2 - to make 4 thing pieces)
1 tsp safflower oil
Cayenne Pepper
Dried Oregano
Paprika
Salt
Black Pepper
Granulated Garlic
Onion Powder
Dried Thyme
1/2 Cup uncooked Quinoa (cook according to label)
1/4 of a sweet pepper diced ( I used a yellow one)
1/4 Cup diced tomatoes
1 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
pinch of salt
pinch of black pepper
Directions:
Fillet your chicken breasts in half so that you have 4 thin slices.. Sprinkle seasonings on each side of the chicken. Allow to marinate while you prep the quinoa. In a small sauce pan combine uncooked quinoa, water according to your packages label. Place, pepper, tomatoes, and all the seasonings into the sauce pan with the quinoa, cover and bring to a soft boil. Allow to cook according to label of your quinoa. Now, heat a frying pan over medium heat - once hot add the safflower oil to the pan. Next, add the chicken and cover. Cook for about 5 minutes on the first side and another 3-5 minutes on the second side. Remove from pan, slice and place over a lettuce and spinach salad - along with the quinoa.
Santa Fe Chicken Salad
I've been on a search for salad recipes, that the whole family would enjoy. I came across a Santa Fe Chicken salad that looked so yummy. So, I decided to try and make my own.
Ingredients:
Chicken-
3 Chicken Breasts Filleted in 1/2 to make thin Chicken Breasts
(You will use these to sprinkle on each side)
Onion Powder
Garlic Powder
Coriander
Paprika
Cumin
Chili Powder
Oregano
Salt
Pepper
Safflower Oil
Dressing-
1 clove garlic, grated or minced fine
1 tablespoon onion minced really fine
juice of 1 lime
1/2 teaspoon Cumin
1/24teaspoon Coriander
1/2 teaspoon Paprika
1/4 teaspoon Chili Powder
1/4 cup Organic sour cream
A little sprinkle of organic unrefined sugar
2 TBSP Safflower oil
Salad-
2 Heads Romaine Lettuce
1 Sweet Red Pepper Sliced thin
1/2 Green Pepper Sliced Thin
Carrots grated or sliced thin
1 Cup Spinach
*Add any other vegetables your family enjoys!
Directions:
Filet chicken breasts in 1/2, and then sprinkle the seasonings on each side. Allow to sit for a few minutes while you mix up your dressing, and prepare your salad.
In a small bowl combine sour cream, and all seasoning; whisk together until well combined, then slowly add the oil while you conitinue to whisk until everything is well mixed.
Prepare your salad, and place on dinner plates, or in a serving bowl.
Now, over medium heat place a frying pan, drizzle a small amount of safflower oil over your chicken breast, and place them into the frying pan. Cover and cook each side for about 4 minutes. (depending on thickness this easily could take longer, be sure your meat is cooked well!)
We garnished with a little shredded colby jack cheese, and cilantro over the top!
 Chicken Sprinkled with seasonings.  Chicken Salad  You can do it as a wrap too! -- This one had mexican bean salad on top..
Roasted Vegetables
 Vegis. Ready to Roast!
As, our diet slowly changes, we have been trying most days to fill our plates atleast 1/2 way with fruits and vegis. The health benefits of doing this is so extreme; we have already noticed a dramatic increase in energy, and overall feeling well..
Ingredients:
2 sides of a bell pepper
1 patty pan squash
1/2 Sweet Onion
5-6 White Button Mushrooms
1 - 2 Leaves of kale
2 Green Onions
3-4 Garlic Cloves
1/2 Cup Zucchini
1-2 tsp Olive Oil
1 small pinch of sea salt
a little bit of crushed black pepper
Chop up and toss all vegis together in some aluminum foil, or a bbq safe roasting pan. Cover with aluminum foil, and once they begin to soften up uncover for a few minutes and then enjoy! You could also do this with so many other vegis., this just happens to be what I had in the fridge today!
Teriyaki Kabobs
Teriyaki Chicken, and Vegi Kabobs. With a yummy fruit salad.
A friend of mine was having kabobs the other night, and it made me hungry for them! So, I had to make some tonight, and they turned out great! On top of that, a super easy way to make kabobs is to cut strips and kind of "weave" them down the skewer instead of taking the time to cut a bunch of chunks to stick on... Then just cook your vegis along side! I marinated the chicken for several hours in a marinade whipped up in the food processor. (recipe below)
Chicken Sausage and vegi kabobs, with fruit salad.
I also bought some organic open nature, sweet red pepper, and garlic chicken sausage. I marinated the vegis in some soy sauce, and then put them on the skewers with the sausage. We used, sweet onions, red and green peppers, and mushrooms. It all came out super delicious, the kids and spouse loved it all. :) Served with a fruit salad of grapes, blueberries, strawberries, and raspberries. Perfect for a hot summer day, picnic.
Marinade Recipe:
1 Green Onion
1/4 cup Soy Sauce (I use a brand that is GMO free)
1/2 tsp Molasses (I used this instead of sugar)
1 tsp rice wine vinegar
1 tsp Marsala wine
1 garlic clove
Process it through the food processor, place your sliced meat in a bowl or ziploc bag, and pour the marinade over it, being sure its all covered. Then, allow to marinate for several hours. Remove, meat and place on skewers. I cooked them on our charcoal grill, they were super yummy!
P.F.Changs Lettuce Wrap 
Lettuce Wraps-
Ingredients:
6 Large Lettuce Leaves of your choice, "iceberg, bib, butter, nappa cabbage"
"Wrap Filling"
2 Chicken Breasts chopped into 1/2" pieces
1/2 Cup Onion diced into pea sized pieces
1 8 oz Can of Water Chestnuts diced into pea sized piecesj
3/4 Cup Mushrooms diced into pea sized pieces
1 Green Onion sliced thin
2 Cloves Garlic minced fine
2 TBSP Olive Oil
1/2 tsp Sesame Oil
"Stir Fry Sauce" Prepare in a small bowl:
3 Tbsp Low Sodium Soy Sauce
1 1/2 Tbsp Brown Sugar
1 tsp Rice Vinegar - "if you only have white use 1/2 tsp"
Directions For Cooking: In a large frying pan or wok, heat 1 Tbsp of Olive Oil over medium/high heat. Add chicken when warm and cook until nearly done, about 2 minutes. Add, 1 Tbsp of Olive oil, and 1/2 tsp sesame oil, and reduce heat to medium. Then, add all the vegetables to the wok/pan. Pour the stir fry sauce over the top, and cook 2-3 minutes until onions are soft.
Dipping Sauce:
1/2 Cup Warm Water
2 Tbsp Sugar
2 Garlic Cloves Minced very fine
1 Tbsp Rice Vinegar
1 tsp Mustard
1 Tbsp Ketchup
1-2 Small drops of sesame Oil
2 tsp Lemon Juice
3 Tbsp Soy Sauce
Directions for Dipping Sauce: In a small bowl combine 1/2 cup warm water, sugar, ketchup, and mustard. Mix these until they are all dissolved. Now, add the rest of the ingredients, mix together and store in fridge until ready to use. I re-warm it in the microwave before using it.
Prep: Wash off 6 lettuce leaves, and pat dry.Then place approx. 3 Tbsp of filing onto the lettuce, and wrap up. Serve with dipping sauce in a small bowl on the side.
To make you can substitue the meat for tofu, or double the vegetables.
 Filling
Meats for Fondue for the Melting Pot experience at home Great un-cooked Meat/Entree Choices:
Sirloin Steak, Shrimp, Chicken Breast, Salmon, Lobster, Duck Breast, Raviolis, Pot Stickers, Lobster, Filet Mignon, New York Strip Steak, and Pork Tenderloin.
Great Vegetable Choices:
Broccoli, Mushrooms, and Potatoes.
Sauces: Terriyaki sauce, BBQ Sauce, Butter Lemon & Herb Sauce, Sweet Chili Sauce, Garlic & Herb Cream Cheese, and any other of your familys favorite marinades or dipping sauces.
Prep Directions: De-vine and peel shrimp. Then cut meats into 1" x 1" squares, and remove any fat. Now, place them on a plate together. For sauces I make the butter and cream cheese myself. For butter sauce, take 3 tbsp melted butter, and add 1 garlic clove minced very fine, and 1/2 of a green onion, or chive and chop very fine. Mix them into the butter and allow to sit for at least 30 minutes, so the flavors can marinate. Cream cheese, great for mushrooms, 3 TBSP cream cheese, 1/2 garlic clove minced fine, 1/2 green onion, or chive chopped very fine, now mix them together and allow to marinate.
Cooking Directions: Place your court bouillon into our fondue pot, and bring to a boil. You want to keep the broth at a soft boil. I place my potatoes, mushrooms, and broccoli into the pot as soon as it begins to boil. Next, using your fondue skewer pick a meat and place into the bouillon. Allow to cook for at least the recommended time below. Remove meat and place onto a clean plate, and use a fork to eat to avoid cross contamination of raw meat on the skewer. Use your dips and marinades for extra flavor!
Chicken - 2-3 minutes
Steak - 1-3 minutes depending on how rare you like it
Shrimp and Salmon- 1-2 minutes
Pork - 2-3 minutes
Duck - 2-3 minutes
Raviolis and Potstickers will take at least 5 minutes
Potatoes take about 10 minutes
Broccoli & Mushrooms take about 3-5 minutes to become soft. But, can be eaten at anytime.
Cheese Fondue - for the Melting Pot Experience at home Ingredients:
4 Cups Mexican blend shredded cheese
1 Heaping TBSP Salsa
1 Jalepeno chopped fine - remove seeds if you dont want it spicy.
About 1 Cup Beer - add tbsp more at a time if needed.
1/4 tsp Fresh Cracked Black Pepper
Directions: Place all ingredients into a fondue pot, bring heat up to medium and stir until desired consistancy.
*you can replace the beer with water.
Great Dipping Choices: Carrots, Celery, French Bread, Rye Bread, Nacho Chips, Cauliflower
Court Bouillon for the melting pot experience at home -Ingredients:
7 Cups Water
1 Cup Finely Diced Carrots
1 Cup Finely Diced Onion
1 Cup Finely Diced Celery
1 Bay Leaf
2-3 TBSP White Vinegar
1/4 tsp Frech Cracked Black Pepper
1 tsp Lemon Juice
1 Garlic Clove Minced
1/2 tsp Salt
Directions:
Place all the ingedients into a large pot, bring to a boil, and then let simmer for 1 hour. Strain, and use in your fondue pot to cook meats, and vegetables.
|
RSS Feed