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Entries in Chicken (10)

Wednesday
Aug282013

Meal Planning #3

I am doing weekly meal plans in our house and am serving up a lot of tasty dishes each night, however I can't seem to get my act together to do a downloadable grocery list and recipe sheet each week for you guys. In an effort to still share the recipes I'm making, I am just going to do a modified version - complete with (at minimum) a link to the recipes I use to base the meals off, and if it's a good week, you'll get the modified version typed out on here.

On another note - while planning meals may take a bit of extra time up front - it without a doubt makes the week easier and greatly reduces the cost of our grocery bill. I mix and match recipes that require a lot of new ingredients with those that require minimal, cheap ingredients or only require things I have stockpiled in the house. I try and do 1 fish dish, 2 meat, 2 vegetarian, and 1 salad or pasta. As I've said before, the 7th night is reserved for leftovers or eating out. This system seems to work well and provides us with a wide range of meals. I find if I spend 30-45 minutes selecting recipes and putting together a grocery list, I can do my shopping in 45 minutes too - which, as I have quickly learned, is crucial when toting around a 2.5 month old.

Without further ado, Meal Planning #3:

1. Mayoless Pasta Salad from Skinnytaste.com

2. Zucchini Lasagna from Skinntyaste.com

(Make sure you let the zucchini sit with salt on it for at least 30 minutes to remove the moisture. Otherwise your lasagna comes out very watery!)

3. Orzo with Feta, Basil & Shrimp from William Sonoma

4. Herb Grilled Chicken from Fine Cooking & baked sweet potato on the side

(Using a fork, puncture sweet potato with holes. Place sweet potato in microwave in 2 minute intervals, rotating at each point. It should take 4-6 minutes for a single sweet potato to cook.)

5. Simple salad with Creamy Hummus Dressing from Simple Food Healthy Life

(My very basic salad consists of red leaf lettuce, diced tomatos, onions, and peppers, and a bit of cheese.)

Thursday
Mar082012

Spicy Cayenne Chicken

Today I have a rare meat dish for you, which means its gotta be both simple and tasty. I knew I was making Mashed Cauliflower for a side dish but clearly I needed a main dish for this dinner (at least for the boy in the house). So, what better to have on the side than a spicy chicken dish with a bit of melted cheese and fresh popped cherry tomatoes. If you prefer not to eat chicken, toss in 1-2 cups of fresh or sauteed kale and grape tomatoes for a great main dish.

Spicy Cayenne Chicken

Recipe per 4 chicken breast cutlets

Served with Mashed Cauliflower

  • Skinless, boneless chicken breast cutlets
  • 1 tsp cumin 
  • 1 tsp cayenne pepper 
  • 1/2 small yellow onion, diced
  • 2 tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 1/4 cup shredded cheddar cheese (or a mexican shredded cheese blend)
  1. Preheat oven to 375 degrees F.
  2. Mix cumin and cayenne pepper in a small bowl.
  3. If you didn't buy thin chicken breast cutlets, you will want to pound your chicken breasts to make them thin. Place them in between two pieces of siran wrap, on a hard surface, and pound them until they are thin.
  4. Place pounded chicken breasts in a bowl. Coat with olive oil and spices. Mix with your hands to thoroughly coat them.
  5. Place chicken breasts in a glass baking dish. I used a 9x9 pyrex dish. Cook for 10 minutes.
  6. Remove the chicken breasts from the oven and add the tomatoes and onions. Sprinkle them over the chicken breasts. Cook for 5 minutes.
  7. Remove the chicken one more time and sprinkle the cheese over top. Cook chicken for another 3 minutes.
Thursday
Mar012012

Tomatillo Black Bean Enchiladas

I won't go out to eat at cheap, Mexican restaurants. It's not that I have anything against cheap, good food. Promise. It's just that a) I don't really like Mexican food and b) I always leave with a stomach ache. Really good, tasty mexcian food. Well that's a whole other story. So is homemade Mexican food. With my new(ish) found love for black beans, I am always looking for a good excuse to whip something up that incorporates them in the main portion of the meal. These tomatillo enchiladas were the perfect solution. I could make some chicken for those who wanted to eat meat and I could stuff mine full to the brim with zesty black beans and onion. The tomatillos proved to be the perfect ingredient for a spicy salsa verde. Add homemade whole-wheat tortillas to the mix, sprinkle some cheese on top and bam, an inexpensive dinner in under 30 minutes.

Tomatillo Black Bean Enchiladas

Servings: 8 enchiladas

  • Homemade whole-wheat tortillas, 1-2 per person
  • 8 medium tomatillos
  • 1 jalapeno, diced
  • 14 ounces black beans, (if canned, drain and rinse; if fresh, cook according to package instructions)
  • 1 bunch cilantro
  • 1 yellow onion, diced
  • 3 chicken breasts, optional
  • 2 cloves garlic, minced
  • 2 tbsp and 1 tsp olive oil
  • 3 tsp cayenne pepper
  • 2-3 tbsp lime juice, freshly squeezed
  • 1 cup of shredded monterrey jack or cheddar cheese
  1. Preheat the oven to 400 degrees F.
  2. In a medium sautee pan, heat black beans (cooked or canned) with 1/2 of the chopped onion. Add 1 tbsp lime juice, 1 tsp cayenne pepper and a dash of salt. Sautee for 10 minutes. Drain excess liquid and place mixture in a bowl to cool. 
  3. To make the tomatillo salsa, remove husks from the tomatillos and cut the tomatillos into quarters.
  4. Finely chop the cilantro. Set 1/3 of it aside.
  5. Place the tomatillos, jalapeno, garlic and 2/3 of the cilantro in a food processor. Add 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cayenne pepper and 1/2 tsp salt. Puree for 10-15 seconds. You want the salsa to have texture to it but you also want all of the ingredients to be thoroughly incorporated. Puree for another 5-10 seconds if necessary. Taste and season as desired. If you want it spicier, add another tsp of cayenne pepper or another jalapeno. If you like the flavor of lime juice, add another 1 tbsp of lime juice.
  6. Pour the salsa into a bowl and set aside.
  7. If you are using chicken, cut the chicken breasts into pieces. Place the cooked chicken in the food processor (don't worry about cleaning it after making the salsa). Add the remaining 1/3 of chopped cilantro, 1 tsp olive oil and 1 tsp cayenne pepper. Puree for 5-10 seconds or until finely chopped to look like ground chicken. 
  8. Take a 9x13 casserole dish and lightly coat the bottom with the tomatillo salsa (roughly 1/4 cup of salsa).
  9. Place a tortilla in and fill the middle with either beans, chicken or a bean/chicken mixture. You want to use about 1/4-1/3 cup of filling. Roll tortilla and place it seam side down in the casserole dish. Repeat with remaining tortillas, placing finished enchiladas tightly in the casserole dish.
  10. Top rolled enchiladas with tomatillo salsa and shredded cheese.
  11. Bake for 20-30 minutes, until enchiladas are crispy and cheese is melted.
  12. Serve hot with fresh cilantro for garnish and a side tomatillo salsa.
Wednesday
Jan182012

Rosemary Thyme Chicken Thighs

Light, flavorful, piney, and aromatic. That is exactly how I like my chicken. This marinade is incredibly quick to make and is perfect for those nights when you just aren't sure what else to cook. Marinate the chicken thighs with just four ingredients, place them in a heavy bottom pan and cook on the stove top for 20 minutes. Serve this chicken with Dad's Brussel Sprouts and Maple Glazed Buttercup Squash for the perfect dinner that will please everyone in less than thirty minutes.

Rosemary Thyme Chicken Thighs

Servings: Marinade for 4-5 chicken thighs

  • 4 tbsp olive oil (reserve 1 tbsp for cooking)
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp salt
  1. Whisk together all ingredients.
  2. Place chicken in a bowl and pour marinade over top.
  3. Let chicken marinade for at least 20 minutes.
  4. Place 1 tbsp olive oil in heavy bottomed pan on the stove over medium heat.
  5. Add chicken and cook for 5-8 minutes per side.

 

Tuesday
Jan032012

Chicken Provencal with Kale, White Beans and Butternut Squash

I am always searching for recipes that I can make with both meat and a lot of vegetables. This allows me to eat just a little bit of meat and a lot of vegetables, while also allowing the husband to have a full serving of meat and vegetables. Recipes like this tend to be a win-win in our house. You can adjust the recipe using either fresh beans and vegetables or canned beans and frozen vegetables. This recipe is bursting with great flavors and bright colors and is the perfect healthy recipe to kick off 2012.

Chicken Provencal with Kale, White Beans and Butternut Squash

Servings: 4-6

  • 6 chicken thighs with skin, boneless or bone-in
  • 4 tbsp olive oil
  • 3/4 tsp dried regano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, Chenin Blanc and Riesling)
  • 3 cloves garlic, minced
  • 3 cups peeled butternut squash (the frozen butternut squash works great here)
  • 1-14 oz can of diced tomatoes plus their juice
  • 1 large bunch of kale, roughly chopped
  • 2-14 oz cans of white beans or 1 1/4 cup of dried white beans
  • 1/2 yellow onion, quartered
  • Dash of salt and pepper
  • Orzo
  1. This first step depends on whether you are using dried or canned beans. If you are using canned beans, skip this first step. If you are using dried beans, do the following: Combine 6 cups of water and beans in a large pot. Bring the water to a boil. Reduce heat, cover partially and cook until the beans are tender, approximately 1 hour 30 minutes. Drain beans and set aside.
  2. Place chicken in a bowl or ziploc bag. Add 1 tbsp olive oil, oregano, thyme and rosemary. Toss the chicken to coat and let it sit for 30 minutes.
  3. Heat 2 tbsp olive oil in a large pot, ideally using a large dutch oven. Sprinkle chicken with salt and paper. Cook chicken in the skillet until golden brown, 3-4 minutes per side. Set aside.
  4. Pour the drippings from the skillet. Add 1 tbsp olive oil and saute garlic and onion until the onion is transleucent, roughly 5 minutes.
  5. Add wine and simmer until liquid is reduce by half, roughly 2 minutes. Scrape the browned bits from the bottom as you go.
  6. Add the squash, tomatoes and juice, either the drained beans or the canned beans, and the kale. Season with a dash of salt and pepper.
  7. Add chicken to the pot. Cover and simmer until chicken is cooked through and squash is tender, roughly 30-40 minutes.
  8. While the recipe is simmering, cook the orzo if desired.
  9. Go back to the chicken and vegetables. Remove the lid and let it simmer until the sauce thickens slightly, 3-4 minutes.
  10. Serve hot with a piece of chicken and spoonfuls of bean and vegetable mixture over top.