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Posts Tagged ‘Chicken’

Lemon mustard rosemary chicken

Lemon mustard rosemary chicken

My mom and I love the healthy lemon-rosemary chicken meal at Johnny Carinos.  After hanging out with mom this past weekend not only did I come home with a new table runner, but also a new twist on my chicken recipe.

  • 3 chicken breasts
  • Juice of 1 lemon plus zest or 1/2 cup lemon juice
  • 2 garlic cloves chopped
  • 2 t dried rosemary
  • 1 T brown mustard
  • 1/2 cup sweet pepper
  • Dash of pepper

Preparation:

Combine all ingredients and marinate for 30 minutes.  Cook in frying pan at medium to high heat with remaining marinate.  Serve with couscous or rice.

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Ginger-Peanut Chicken Salad Wraps

Ginger-Peanut Chicken Salad Wraps

Ever get bored and need a lil distraction at work?  Certainly!  At times I get frusterated with dealers, suppliers, and other employees…how do I relieve the tension?  You  Tube: animals falling asleep or panda sneezing.  The possibilities are endless.  Also, while eating lunch, I usually look at what to make for supper. 

The wraps are great.  I like the lime and ginger; I zapped it in the mic for 15 seconds, the heat helped the flavors meld.    I didn’t use cucumbers.   TIP:  Ginger stays wells in the freezer.

You can use left over chicken breasts for an even faster meal.  And you can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

Yield

8 servings (serving size: 1 wrap)

Ingredients

  • 1  teaspoon  olive oil
  • 6  (4-ounce) skinned, boned chicken breast halves
  • 1  cup  chopped seeded peeled cucumber
  • 3/4  cup  chopped red bell pepper
  • 1 1/2  tablespoons  sugar
  • 1  tablespoon  minced peeled fresh ginger
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  garlic clove, crushed
  • 1/4  cup  creamy peanut butter
  • 2  tablespoons  water
  • 3  tablespoons  chopped fresh cilantro
  • 8  (8-inch) fat-free flour tortillas
  • 4  cups  chopped romaine lettuce

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

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Today is Martin Luther King Day, hence no mail.  So instead of mailing a package of cookies at lunch today, I browsed my favorite recipe sites.  I searched pineapple and pumpkin recipes (not in the same recipe), tonight was the pinepple recipe! 

It was delicious!  The salty and sweet flavors were a great combination, while the pineapple kept the chicken nice and moist.

So tasty!  Sweet and salty.

So tasty! Sweet and salty.

Ingredients

  • 1/2  cup  unsalted cashews (peacans worked great too)
  • 2  tablespoons  garlic-seasoned breadcrumbs
  • 4  (4-ounce) skinless, boneless chicken breast halves
  • 1  large egg white, lightly beaten
  • 1  (8-ounce) can crushed pineapple in juice, drained
  • Cooking spray
  • 1  (3 1/2-ounce) bag precooked long-grain rice
  • 1/3  cup  finely chopped fresh basil
  • 1/2  teaspoon  salt

Preparation

 

Preheat oven to 450°.

Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.

While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.

 

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Curried Chicken

Curried Chicken Spices Things up on a Cold Day

Curried Chicken Spices Things up on a Cold Day

In Bismarck, we are blessed with an amazing cheesecake bakery.  Not only do they serve cheesecake, but they also have simple lunches with lovely flavors.  I strongly recommend the turkey sandwich with green pepper jelly on toasted bread.  Or my second favorite is the chicken curry wrap.  Seeing curry in the spice aisle reminded me that I still need to try a curry recipe on my own.  Here’s the recipe I tried: 

  • 12 ounces skinless, boneless chicken breast havles
  • 1 T cooking oil
  • 1 to 2 t curry powder
  • 1 c chicken broth
  • 1 c thinly sliced celery
  • 1 medium onion, cut into thin wedges
  • 1 c coarsly chopped apple (large)
  • 1 T cornstarch
  • 2 c hot cooked rice

Directions:

1.  Rinse chicken; pat dry.  Cut chicken into 1-inch pieces; set aside.

2.  In a large skillet heat oil over medium-high heat.  Add curry powder; cook and stir for 30 seconds.  Add chicken; cook and stir till chicken is browned.  Slowly add broth, celery, onion, and 1/8 teaspoon pepper.  Bring to boiling; reduce heat.  Cover; simmer 15 minutes.  Add apple.  Cover; cook 5 minutes.

3.  Combine cornstarch and 1/4 cup cold water; add to skillet.  Cook and stir till thicken and bubbly.  Cook and stir for 2 minutes more.  Serve with rice and, if desired, condiments.  Makes 4-6 servings.

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