Posts Tagged ‘chicken’

Here’s what we’ve all been waiting for!  Actually, what I’m sure you’re really waiting for is dessert.  Well, sorry to burst your bubble, but you’ll have to wait one more week for that.  Today, I’m going to give you the easiest and most delicious cranberry chicken recipe I’ve eaten.

Growing up, this was the first thing we would ask for if my mom ever inquired as to what we wanted for dinner.  It was the first “dinner” I learned how to cook in college, and I think I’ve called my mom at least fourteen times to ask her the recipe or cooking time or oven temperature.  Which is just crazy because there are only like four ingredients in the recipe.

Speaking of ingredients, don’t be dismayed when you read them.  I know they sound weird!  I always serve this with rice (usually wild rice because it’s so pretty) and then pour some of the extra sauce over the top.  Since red and green are the perfect color combination, be sure to serve a nice green vegetable on the side.  Asparagus, green beans, or brussel spouts would be perfect.  If you need a good asparagus recipe, click here.

This is definitely a cost-efficient dish, so if you’re cooking for a large group this holiday, you will not go broke doing so.  Also, if you’re stressed, buy one or two of those disposable foil baking pans at the grocery store to bake this in.  I truly hate to encourage wastefulness, but when you’re cooking for a large group, this method can really save time because the pans can be tossed out after dinner.

Cranberry Chicken

4-6 boneless skinless chicken breasts
1 can whole-berry cranberry sauce
1 pouch dry onion soup mix
1 cup Russian dressing (if you can’t find Russian, use French or Catalina)

Preheat oven to 375 degrees.  Wash and pat dry chicken breasts and season lightly with salt and pepper.  Place chicken in a lightly greased glass baking dish (casserole dish).

In  a medium bowl, add cranberry sauce, onion soup mix, and dressing.  Stir until combined.  Pour cranberry mixture over chicken, making sure to slide some sauce under the chicken.  Bake for 45 minutes.  Let cool for a few minutes and serve with extra sauce poured over chicken.

I love making stir fry because it is quick and easy and most of the time pretty healthy.  My hubby has been out of town off and on for the last three weeks and I have rediscovered how boring it is to cook for one person.  I haven’t cooked for just me, for this long of a stretch, in about 5 years.  The first week Michael was gone I cooked up a storm.  Dinner almost every night, and sometimes dessert too.  Now that I’m on my third week I have cooked one time.  I made this giant batch of stir fry and I have eaten it all week.  I’m less enthusiastic when I only have my palette to impress.  This is a recipe I have made many times and will change it up depending on what veggies I have in my fridge.  Feel free to get creative.  Stir fry’s are super easy and great meals for beginning cooks or people pressed for time.

Because my post was not funny at all what so ever this week you guys get a goofy picture of me and the hubby. (I’m super tired this week for absolutely no reason at all…I hate weeks like this)   I take any opportunity to dress up I possibly can so for my birthday we went to Gay Bingo in Dallas and had a blast!  The theme was Glamorous!  Don’t ask me why I think green wigs are glamorous they just are.  Colored hair is awesome!

Ingredients:

1 package of egg noodles

2 chicken breasts

1 head of broccoli (chopped to bite size pieces)

¼ cup chopped almonds

1 cup frozen peas

4 tbs peanut oil

2 tbs garlic

1 tsp Chinese 5 spice

5 tbs soy sauce (roughly)

½ cup teriyaki sauce

Boil the egg noodles, drain and set aside.

Clean the chicken and set it to marinate in a bowl with ¼ tsp of Chinese 5 spice and 2 tbs soy sauce.  It helps to mix the spices into the soy sauce separately and then pour it over the chicken.  Make sure the chicken is covered thoroughly with the marinade. (Not swimming, just lightly covered)  Add more soy sauce if needed.  Let the chicken marinate for about 10 minutes in the fridge.

Heat 2 tbs peanut oil in a wok or large skillet.  When the oil is hot add the garlic and chopped broccoli.  Allow the broccoli to cook for about 6-8 minutes.  The broccoli should still be firm and will turn a rich green color.  You want a slight sear to the broccoli so it is important that the oil is hot before you add the broccoli to the wok.  I recommend using peanut or sesame oil because it heats to a higher temperature than olive oil does which allows a nice sear to your food without the oil burning.

While the broccoli is cooking heat a different skillet with the rest of the oil.  Cook the chicken, trying to achieve a sear on both sides of the chicken.  When the chicken is cooked, slice it and have it ready to add to the wok.

Reduce your heat to medium and then toss in the almonds, peas, soy sauce, noodles and chicken.  Top the dish off with the teriyaki sauce and stir everything together.  If it seems a little dry add more teriyaki sauce.  Continue to stir and cook for about 3-5 more minutes.  This will heat the peas without turning them to mush and will also give you a light carmelization on the noodles which I love!

 Michael and I started a new workout video last night that is supposed to be totally awesome and life changing.  So when I got home I put on my new cute workout outfit to get ready for the life changing workout.  You all know what I’m talking about here because you totally do it too.  Before I start a new workout routine I have to go out and buy a new workout outfit or shoes or a sports bottle.  Just something pretty that is going to make me feel skinny and give me a renewed sense of wanting to sweat.  I usually put on this said outfit about an hour before I actually start to work out just to pump myself up about how awesome I look and that I don’t even need to work out because I look so hot in my cute new outfit holding my super cute new sports bottle.  Sometimes this goes on so long that I decide it is too late to work out and I’m totally starving and can’t work out while I’m starving but I also can’t work out when I’m full so I need to just eat dinner and I will just start tomorrow.  You have totally done this – I see through you!

This feeling of “look at how cute I am in my new little “outfit” lasted for a whole 3 minutes because by the 4th minute of my video my heart nearly exploded out of my chest.  I know I haven’t been working out a lot lately, or you know, at all but seriously I thought I was going to throw up about 4 minutes into this video.  The jumping and the running and the jumping and the push ups and the jumping had my head spinning.  When this torture was finally over  (a whole 30 minutes later)  I was on my back huffing and puffing trying not to black out.  The sad thing is that I actually only did 15 minutes of working out because with this video you do one thing for a solid minute and then you rest for a solid minute.  People – I only worked out for 15 minutes….  How is it that I feel like I might die.  Only 3 short months ago I ran a half marathon and didn’t stop running the whole time.  How did this happen?!!  I’m starting to think that chocolate chip/peanut butter cookie I had for an afternoon snack was so not worth it.  I’m pretty sure I didn’t even burn it off….

I promise I have a point with all of this and the point is food!  I have decided (for like the 20th time in my life) that I’m going to get back to cooking healthy.  I’m making a serious effort to cook with really good ingredients and I’m going to actually pay attention to my portion sizes.  So be prepared for my next few posts to be on the healthier side of things.  Let’s see how long I can keep this up!!  I also plan to invent new food labels that I’m going to force the government to add to products from now on.  These labels are going to have workouts instead of calories on the back.  If that stupid cookie had said run: 3.5 miles per serving instead of calories: 375 per serving I would never eat a cookie again.  Hello!  Genius!

Ingredients:

1 cup whole wheat couscous

3 chicken breasts

the juice of one whole lemon

pepper to taste

1 tbs olive oil

1 cucumber cut into small cubes

1 cup Arugula

2 cups of your favorite lettuce

2 roma tomatoes

1/4 cup feta cheese

Dressing

1/2 tsp black pepper

1/8 tsp paprika

6 tbs olive oil

juice of 1 large lemon

2 tsp minced garlic

1/3 cup chopped basil

1/3 cup diced red onion

1/3 cup white wine

Clean and marinate the chicken in the juice of one lemon and some pepper.  The chicken only needs to sit for about 30 minutes so make sure you start marinating the chicken first.  By the time your are done prepping everything else the chicken should be ready to go.  Heat 1 tbs of olive oil in a large skillet and cook the chicken thoroughly.  Allow the chicken to cool to the touch and then chop into bite sized pieces and place them in a large bowl.  Chop the tomatoes, and the cucumber, shred the arugula and mixed greens and add them to the same bowl.  Add the feta cheese and then begin to cook the couscous.  Follow the package directions for 1 cup of couscous.  I always use chicken stock instead of water because it helps with the flavor but this is up to you.  When the couscous is finished cooking allow it to cool fully before adding it to the bowl.  If you add it to quickly it will wilt the lettuce.

Dressing:

Combine all of the dressing ingredients in a small bowl and whisk well. Pour the dressing over the salad and mix to combine.

I have been craving pasta lately.  This isn’t exactly anything new, but I’ve been trying to eat a little healthier and my cravings are becoming torturous.  I love meat sauces and cream sauces…pasta piled up high with a hunk of garlic bread teetering on the edge of the plate.  There is just nothing like having a pasta belly.  Finishing up that meal with your belly full of delicious Italian flavors and naturally, wine.  But, no one can eat like that all the time.  It may be what we all want, but it’s just not healthy to stuff your face with cream and carbs.  I know, I’m mean for saying that.

So when my cravings hit an ultimate high this week, I decided to trick them with this pasta.  There is no real sauce, unless you count all of the delicious olive oil, but the flavors are full and fresh.  I know it’s grilling season and no one’s in the mood to heat up the house with their oven, but I live in Dallas where the temps barely sink below 90 at night.  Frankly, it’s too damn hot to grill outside.  But, don’t let me stop you.  If you’d like to throw grilled chicken and veggies into this pasta, please go right ahead.  It’s the same process, so don’t be afraid to give it a try.  Also, if you don’t want to wait around for the chicken to roast, just pick up a whole roasted chicken at the grocery store.  Shred it up and throw it in to save some time in the kitchen.

Since my belly was craving pasta and my waistline was crying “no,” I was able to satisfy both with the hearty and healthy flavors combined in this dish.  Enjoy!

Roasted Chicken and Vegetable Pasta

2 bone-in chicken breasts (with or without skin)
1 pint cherry tomatoes
2 large zucchini
4 cloves of garlic, chopped
olive oil
salt
pepper
1 pound whole wheat pasta
1/4 cup reserved pasta water
1/4 cup feta cheese crumbles
1/4 cup fresh flat-leaf parsley, chopped

Rinse tomatoes and zucchini.  Slice tomatoes in half and scrape out seeds.  Place face down on a paper towel and allow to drain for 5 minutes.  Slice zucchini in half lengthwise and then into half-moons, and place into a medium bowl.

Pre-heat oven to 350 degrees.  Wash chicken breasts thoroughly and place in a foil-lined baking dish.  Drizzle with olive oil and rub all over and under skin (if cooking with skin on).  Sprinkle with salt and pepper and place in oven to roast for 40 minutes or until juices run clear.

Add the garlic and tomatoes to the bowl with the zucchini.  Add 3 tablespoons of olive oil and 1/4 teaspoon of both salt and pepper.  Toss well to combine and allow to marinate for 10 minutes.  Spread mixture on a parchment covered baking sheet and roast for 25 minutes (may place in same oven as chicken).

While chicken and vegetables are roasting, prepare pasta.  Boil water in a large pot and add pasta.  Allow pasta to cook until al dente (about 9-10 minutes).  Drain pasta, reserving 1/4 cup of pasta water.  Return pasta to pot and pour in reserved water, stirring to combine.

Once chicken has fully cooked, remove skin and cut breast away from the bone.  Shred or cut chicken up into smaller pieces and add to the pasta.  Add in roasted vegetables and toss to combine.  If the mixture seems a little dry, add another drizzle of olive oil.  Add in the feta cheese and parsley, and lightly toss.  Serves 4-6.

This is one of Michael’s all time favorite dishes.  It is simple and is a part of my quick week night dinner favorites.  You can make this dish the hard way or the easy way.  I recommend the hard way because, well, it just tastes better and I know exactly what is in it.  (It also is really not hard at all) The easy way requires canned green chile sauce and I’m trying my best not to buy food in cans anymore.  I don’t trust a vegetable that can live without growing mold after about 2 weeks.  It’s just weird.  What could you possibly be putting in that can to make food last forever….  Gross….  Just don’t judge me when I eat my Amy’s Tomato Soup this winter.  That is one can I can not give up!

The Hard Way:

6 Chicken Breasts

1 6 oz bag of sliced almonds

4 limes (3 for marinating)

2 tbs cilantro

2 tsp crushed garlic

1 tsp salt

6 medium green chile’s

Clean the chicken and set it in a bowl along with the juice of 3 limes.  Salt and pepper the chicken and refrigerate it while you are making the sauce.

Preheat your oven to 350 and lay foil on a flat cookie sheet.  Lightly oil all sides of the chile’s and place them on the pan.  Cook the chile’s for about 7 minutes each rotation, rotating them 3 times.  Keep an eye on your chile’s so they do not burn.  You want the skin to start to turn brown in some spots.  Remove the chile’s and allow them to cool to the touch.

While the chile’s are cooling, spread the sliced almonds on the clean cookie sheet and bake for about 9 minutes.  DON’T burn them!!  Keep checking on them because they cook pretty fast.  Set the almonds aside.  (Disclaimer: I have a mini oven so mine cook pretty quickly – keep an eye on these)

Once your chile’s have cooled take each one and de-skin them.  The simplest way to do this is,  first, cut off the top stem portion and throw it out.  Slice each chile lightly long ways and peel all of the skin off of each one.  Open up the chile and scrape the seeds out.  The more seeds you leave in the spicier it will be so be careful!  Put the meat of the chile in a food processor along with the garlic, the juice of one lime, cilantro and the salt.  Process until smooth.

Grill the chicken to perfection and top with the chile sauce and the toasted almonds.  I like to serve black beans and corn with this dish but feel free to get creative with the sides.

The Easy Way:

Follow the above directions for everything but the sauce.  You can buy green chile sauce at pretty much any grocery store I have ever been in.  Go to the Mexican aisle and it will be near the salsa in a little half sized can.  One little can will cover about 4 chicken breasts.  You can also just buy green salsa if you live somewhere where Tex Mex is not on every other corner.  Heat the sauce and pour it over the chicken, top with the almonds!  Yum!