Chicken
Yum! I love Chinese food! This dish was amazing and even gives my favorite Chinese food restaurant a run for their money.
Ingredients:
1 1/2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
2½ Tablespoons Sesame Oil, divided
2 Cloves Garlic (chopped)
¼ teaspoon Dried Red Pepper Flakes
4 Cups Fresh Broccoli Florets
6 Tablespoons Chicken Broth, divided
Salt and Pepper
¼ Cup Hoisin Sauce
3 Tablespoons Oyster Sauce
5 Green Onions, sliced
Sesame Seeds, for garnish
Heat a wok or large skillet over medium-high heat. Pour in 1 1/2 Tablespoons sesame oil. Once the oil is hot, add the garlic and red pepper flakes, stir frying for about 30 seconds. Add the broccoli and 4 Tablespoons chicken broth. Cook for about 2 minutes, stirring constantly until they turn a brighter green. Reserve the broccoli on a plate.
Heat the remaining sesame oil in the skillet. Add the chicken and season with salt and pepper. Stir fry for 3-5 minutes to fully cook the chicken.
In a small bowl, combine the remaining chicken broth, oyster sauce and hoisin sauce. Pour this mixture into the skillet along with the broccoli and green onions.
Serve over brown rice and garnish with sesame seeds.
Serves: 4
-Recipe from BlogChef.net-
Tags: Broccoli, Brown Rice, Chicken, Chinese, Chinese Food, Chinese Stir-Fry, Dinner, Rice
I’ve been watching a lot of America’s Test Kitchen and trying out some of their recipes. This one looked amazing, so I just had to try it. It was certainly impressive and something to make for company. You can enjoy the rest of the bottle of wine with dinner too!
Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Chicken Breasts (boneless/skinless)
Salt & Pepper
1 lb Mushrooms, sliced
1 Onion, chopped
1/4 cup White Wine
1 Garlic Clove, finely grated
1 Tablespoon Flour
1 1/2 Cups Low-Sodium Chicken Broth
1/3 Cup Sour Cream
1 Egg Yolk
2 teaspoons Lemon Juice
1/2 teaspoon Nutmeg
2 teaspoons Chopped Tarragon
Heat the butter and olive oil in a skillet over medium-high heat. Pat the chicken breasts dry with a paper towel then season with salt and pepper. Brown the chicken breasts, about 4 minutes on each side. Reserve on a plate.
Add the mushrooms, onions, and wine. Cook for 8-10 minutes to soften. Stir in the garlic and flour, cooking for 1 minute. Add the chicken broth and bring to a bubble. Return the chicken to the skillet along with any juices from the plate, cover and turn heat to medium. Simmer for 5-10 minutes to fully cook the chicken. The chicken should be at about 160°F. Remove the chicken to a plate and cover with foil.
Measure out 1/2 cup of the sauce into a bowl. Whisk the sour cream and egg yolk into the bowl. Pour back into the skillet and stir to combine. Stir in the lemon juice, nutmeg and tarragon.
Serve chicken with the mushroom sauce on top.
Serves: 4
-Recipe from America’s Test Kitchen-
Tags: Chicken, Chicken Breasts, Chicken Fricassee, Dinner, Fricassee, Mushrooms
I am utterly amazed by the ease and deliciousness of a simple whole chicken. This bird cost me about $2.50 and only about an hour to make. It doesn’t get better than that! Oh, and Chloe ate a good amount of this chicken without complaint…she even devoured a leg!
Ingredients:
1 Whole Chicken
1 Tablespoon Olive Oil
1 Tablespoon Salt
1/2 Tablespoon Black Pepper
Pan sauce:
1 Shallot, minced
2 garlic cloves, finely grated
2 teaspoons fresh thyme, minced
2 teaspoons Dijon Mustard
1 cup Low Sodium Chicken Broth
2 Tablespoons Unsalted Butter
2 teaspoons Sherry Vinegar
Preheat oven and an oven-safe skillet to 450°F. Just put the skillet in the oven when you turn it on and it will be nice and hot when you are ready for it.
Pat the chicken fry with a paper towel. Rub the bird down with olive oil. Season with salt and pepper. With the chicken breast side up, tie up the legs (as shown in the picture).
Carefully remove the hot skillet from the oven and place the chicken, breast side up in the skillet (it will sizzle quite a bit). Place back in oven and roast for about 30 minutes, or until the breast reaches 120°F.
Turn the oven off and leave the chicken in the oven for another 30 minutes, or until the breast reaches about 165°F.
Remove from oven and let rest for 20 minutes before carving.
To make the pan sauce:
Pour off all but about 1 Tablespoon of fat from the skillet. Add the shallot, garlic and thyme. Sauté over medium high heat until softened.
Add the Dijon mustard and chicken broth. Bring to a bubble and let it reduce to about 3/4 cup.
Turn off the heat and melt in the butter. Stir in the vinegar.
*Note: I didn’t use the mustard and I substituted Rice Wine Vinegar for the Sherry Vinegar
Carve the bird and serve with the sauce.
Yield: 1 Whole Chicken
-Recipe by America’s Test Kitchen-
Sloppy Joes are certainly a family favorite. Throw out your can of sloppy joe sauce and try this great recipe that will not let you down!
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1 1/4 lbs Ground Chicken
1 Red Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Brown Sugar
3 Tablespoons Red Wine Vinegar
1 Tablespoon Grill Seasoning, such as McCormick Montreal Seasoning
1 Tablespoon Worcestershire Sauce
1 15 oz Can Tomato Sauce
2 Tablespoons Hot Sauce (I used Frank’s Red Hot Sauce)
4 Crusty Rolls
3-4 pickles
Heat the olive oil in a large skillet over medium high heat. Add the ground chicken, cooking until browned. Add the onion and bell pepper. Cook until softened.
Prepare the BBQ sauce by combining the brown sugar, vinegar, grill seasoning, worcestershire, tomato sauce and hot sauce together in a small bowl.
Once the veggies are softened, stir in the BBQ sauce. Cook on medium heat for 5 minutes, reduce heat to low and cook another 5 minutes to thicken the sauce.
Toast the rolls under the broiler. This only takes a minute, so watch them carefully so they don’t burn.
Serve the Sloppy Joe filling on the bun with a few chopped pickles on top.
-Recipe by Rachael Ray-
Serves: 4
Tags: BBQ, BBQ Sauce, Bell Pepper, Chicken, Dairy Free, Dinner, Red Bell Pepper, Red Onion, Sloppy Joes
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
Ingredients:
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!
Tags: Barbeque, BBQ, Chicken, Chicken Breasts, Dairy Free, Dinner, Grilling, Zucchini
Ingredients:
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
Serves: 4
-Recipe comes from MarthaStewart.com-
Tags: Brown Rice, Chicken, Chicken Thighs, Dairy Free, Dinner, Gluten Free, One-Pot, Rice
Here is a quick salad for an easy weeknight dinner.
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice
Heat the olive oil in a large skillet over medium high heat. Once hot, add the chicken, onion and corn. Cook until chicken is thoroughly cooked. Season with taco seasoning.
Add the black beans and cook for a couple minutes to heat.
Serve over lettuce with avocado and dressing of choice.
Serves: 2
Tags: Avocado, Beans, Black Beans, Chicken, Dinner, Dinner Salad, Salad
Garlic! Yum!
Ingredients:
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
Serves: 2-3
Tags: Brown Rice, Chicken, Dairy Free, Dinner, Garlic, Gluten Free, Rice, Zucchini
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
Ingredients:
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
Serves: 4
Tags: Chicken, Chinese, Dairy Free, Dinner, Dinner Salad
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
Ingredients:
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.
Serves: 4
Tags: Broccoli, Chicken, Dairy Free, Dinner, Gluten Free, Spaghetti Squash, Squash