Tag Archives: chicken

Chicken Broccoli Asparagus Quinoa Casserole

Chicken Broccoli Asparagus Quinoa Casserole

  • Servings: 4-6
  • Difficulty: easy
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Chicken Broccoli Asparagus Quinoa Casserole
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The other night I tried a Paleo version of an Orange Chicken Stir Fry. Frankly it sucked and I won’t post it because I don’t post dishes that I wouldn’t make again. So I had some leftover broccoli, mushroom, asparagus and chicken. When I make an Asian dish I try to bookend it with some Jill prefers which is comfort, Italian, pastas etc.

I knew that Orange Chicken Stir Fry missed the mark and to hear her make comments like “hmmmm” or “interesting flavors” while she picked through it like a monkey picking ticks of other monkey’s I knew I need to bring a comfort dish the next night. I was thinking of our chicken and rice, chicken divan and chicken spaghetti and thought I would make a hybrid. A while back I tried something similar that used quinoa but mine was a bit dry so I knew I needed to get some moisture on the bottom with some sauce.

Casseroles and myself are not photogenic. So don’t let the pics scare you off. The sauce was terrific and really pulled it all together. For people who are repelled by vegetables this is a great way to get people to eat them because they are masked in cheese and sauce. Learned that from my Mom.

Ingredients:
2 chicken breasts
Half a bunch of diced asparagus
A large crown of broccoli (chopped)
1/2 cup of sliced mushrooms
1 cup of Quinoa
1 cup of chicken broth
2 cups of milk
1/2 cup of flour
4 tbs of butter
Fresh Shredded Cheddar Cheese
Parmesan Cheese (fine grated)
2 tbs of Kosher Salt
1 tbs of Chili Powder
3 tsp of Garlic Powder
3 tsp of Onion Powder
2 tsp of Cayenne Pepper
1 tbs of Black pepper

Directions:
1. In a pot on medium heat pour 1 cup of chicken broth and add your chicken breasts and cook covered. It will take a 10-15 minutes. You can cut your chicken before poaching it to speed it up. I wanted to enrich my broth with the chicken breast so went the longer route.

2. Preheat your oven to 375. Take your casserole dish and add 2 tbs of butter and put it into the oven to melt.

3. Chop your veggies. When chicken is done remove to rest. In another sauce pot make a roux with flour and 2tbs of butter. It’s going to be pretty thick so slowly pour in your chicken broth. Just be careful because the broth is hot and you might make biscuits. Mine was actually lumpy so I put it in a blender. Slowly pour the milk in. Add your spices and mushrooms and stir until it thickens up. Taste and adjust accordingly.

4. At this point you have cut raw veggies, a sauce, a buttered dish and diced chicken. I took the buttered dish out of the oven and pour in the cup of quinoa and moved it around. I poured a little sauce to make sure it was well coated and moist. I combined my veggies and chicken and then poured them into the dish.

5. Then I poured sauce all over to make sure every nook and crannie was saturated. I used my spatula to much everything around well. Sprinkled grated Parmesan cheese and then top with fresh grated cheddar cheese. Covered with foil and cook for 20 minutes. Then remove the foil and cook another 20-30 minutes. Let is rest for a 5-10 minutes Serve and enjoy.
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Pesto Tortellini with Chicken Pea Cream Sauce

Pesto Tortellini with Chicken Pea Cream Sauce

  • Servings: 2
  • Difficulty: easy
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Pesto Tortellini with Chicken Pea Cream Sauce
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I wasn’t sure what to call this dish but when I spotted the Trader Joe’s pesto tortellini I knew Jill would love it A creamy Parmesan sauce was a perfect complement. Adding the chicken made it a more substantial mean but certainly not necessary. Also when I make a creamy sauce for my pasta I love adding peas because they add a pop of sweetness and freshness.

Given I used packaged tortellini this is one of those restaurant quality meals that you can whip up in a flash. I used two chicken breasts but looking back I would just go with one because we couldn’t eat it all. For the sauce, I will try to remember how much I used of each ingredient but the more important thing for you to do is consider your tastes. Do you like a lot or light amounts of sauces? Do you like it thick or more loose. More cheesy or even use another cheese like Gruyere, swiss, maybe even blue cheese. hmmmm?

Ingredients for 2:
1 Package of Trader Joe’s Pesto Tortellini
1 tbs of flour
1 tbs of butter
1 cup of milk or cream
Parmesan Cheese
Peas
Chicken breast

Directions:
1. Let’s make some chicken. Season both sides with Kosher salt and Pepper. Put a little bit of oil in a medium heated cast iron skillet and cook it until done and make sure you get some nice browning. Remove your chicken and set it aside. IMG_0703

2. Turn the heat down medium low and splash in a little chicken stock or water (pasta water if you decided to cook your tortellini first, to deglaze the pan. Now add your butter and flour to get a rue going. Given the chicken bits are in your rue it will look darker but stir until you get a nice paste. Slowly pour in the milk stirring continuously. I let it thicken up a little bit and then added about a cup of finely grated Parmesan cheese.
Again once you get your rue, you can make more or less sauce by adding only the milk/cream amount you like. If it gets too thick, add some stock, pasta water or even milk. Add your peas and your cut chicken breasts. Stir
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3. Cook your Tortellini until al dente. I chose to pour my sauce mixture over the top versus incorporating them into the sauce with everything else. The reason is that I have had some ravioli or tortellini bust open on me during the stir. I just stirred it while in my bowl.
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes
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I was trying to whip up something with a Greekish flair tonight. I went to this Greek place once and had these crazy lemon potatoes that were basted in lemon. I just loved them probably because I tend like acidic ingredients like vinegar and the like.

Jill doesn’t share my palate when it comes to lemons on chicken or veggies so I lured her in with pesto and goat cheese on my chicken. She is a pesto nut. Give and take is what it’s about right? Push or stretch each others boundaries.

So I took a chicken breast, sliced it and pounded it thin and even. I sauteed some spinach to get it nice and wilted. I let it cool and stirred in Goat cheese, pesto and sundried tomato pesto. I’m an over stuffer by nature so my bird wasn’t nice and flat but certainly had no chance of folding like a book. Instead it came out more like a banana in shape, but healthier I suppose given the extra spinach.

The potatoes were lemony and soft with some crusty edges from the roasting. The chicken stayed nice and juicy and with each bite you got a pop of fresh herbaceous pesto complimented with the tangy goat cheese. Really nice meal.

Ingredients:
Two Organic Free Range Chicken Breasts
2 cups of spinach
Feta Cheese to taste 1-2 tbs
Goat Cheese to taste 1-2 tbs
2 tbs of Pesto
1 tbs of Sundried Tomato Pesto
Olive oil
Kosher Salt and Pepper

Potatoes
Lemons
Paprika
Cayenne
Chicken Broth

Directions
1. Potatoes – cut up enough to the portions to accommodate your eaters. Rinse and juice two lemons or a lemon per portion and cover the potatoes. Then season them and put them into dish and roast on 400 until tender. About 30 minutes. I splashed a little chicken stock or water to keep some moisture in the pan.

2. Chicken – Butterfly each chicken breast. Place under plastic wrap and pound them until even and thin. Set aside. IMG_0673

3. In a pan on the stove on medium low heat with olive oil, wilt your spinach and set aside to cool a bit.
Fold in your goat and feta cheese and pestos. Taste and adjust accordingly. IMG_0674

4. Now take your chicken and fill it with the stuffing and close it up with string or skewers. Given my breasts were more round than flat I went with string. In a medium heated cast iron skillet with some olive oil. Cook your chicken until done. Remove string and serve.
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Mushroom Ravioli with Gouda Cream Sauce

Mushroom Ravioli with Gouda Cream Sauce and Chicken

  • Servings: 2
  • Difficulty: easy
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Mushroom Ravioli with Gouda Cream Sauce and Chicken
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Every once in a while you just hit it out of the park. Tonight was one of those nights. We have a Trader Joe’s that opened up near us. In North Texas there are weird grocery rules/laws that some idiot set up to try and keep a monopoly on our grocery stores. There is a beautiful loop hole where “specialty” stores are allowed to exist so we have some great stores like Central Market, Trader Joes, City Market and Whole Foods that allow us access to ingredients and food we can’t find in our typical grocery stores. Still pining for HEB up here.

All that to say, I picked up a few things from “my” Trader Joe’s and one of them was mushroom stuffed ravioli. Jill’s treads are getting pretty slick as she has a lot of stuff going on and working long hours and weekends. Tonight was the big deadline so I thought I would make something a bit decadent. I remember eating a ravioli I liked that had this Gouda cream sauce and thought I would try to make something similar.

This was amazing. I mean really really delicious if you like rich sauces. I added chicken to get some protein in there but it holds up without it too. Toothy al dente pasta stuffed with earthy mushroom filling and then topped with a salty and rich creamy sauce. My one regret was my plating. I should have used my rectangle plates and lightly sauced it and topped it with the Ravioli and then the chicken and mushroom mixture and then topped with the sauce.
The taste wasn’t compromised but it would have looked worthy of how it tasted.

Ingredients:

Trader Joe’s Mushroom Ravioli
Two bunches of green onion (only whites and light green)
Baby Portabella sliced
3 cloves of minced garlic
1 chicken breast cut into pieces
Olive oil
Kosher Salt and Pepper

Sauce
1 cup heavy cream
2 tbs of butter
1 cup of Gouda Cheese
Black Pepper and Kosher Salt
2 tsp of Thyme

Directions:
1. Get your water boiling.

2. In a cast iron skillet on medium heat coated with olive oil. Lightly salt and pepper your cubed chicken and cook it and get some color on it. Remove and set aside.

3. Now take your sliced mushrooms, onions, butter and add them to the pan. As their water is released scrape your pan to dislodge all those tasty chicken bits. When soft add the garlic and turn your heat down to low. Cook for about a minute. Slowly add a cup or so of cold cream that will help lower the temp. Take your Gouda and break it up into small pieces and constantly stir until it is all melted. Add thyme, taste and season accordingly. I added the chicken back to the sauce at this point. IMG_0642

4. As your sauce is just outside of a simmer and is continuing to meld. Cook your Ravioli according to the package. Don’t overcook it. You want it firm and toothy. To plate drizzle some sauce on a plate and then place your ravioli and top with sauce mixture.
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Sombrero Salad with Grilled Chicken

Sombrero Salad with Grilled Chicken

  • Servings: 2-4
  • Difficulty: easy
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Sombrero Salad with Grilled Chicken
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I was leafing through one of my Rachael Ray’s magazines and spotted an interesting salad that had roasted corn, grilled chicken and avocado. Before I go any further, I must say regardless of what you think of Rachael Ray she puts out really simple but delicious recipes. I don’t watch her shows or anything but I do have her cookbooks and take her magazine. She cranks out so many recipes it’s insane to comprehend. I rarely disappointed in anything I try from her. She, Ina and Rhee really have a knack for churning out great recipes that turn out well.

So I saw this salad in her magazine but didn’t really want a lettuce intensive salad. Interesting tidbit, some guy released a report about salads and how they aren’t that great for you. He states that they are mostly water and when compared to other vegetables the nutrient ratio is super low. Meaning if you eat a big salad without a lot of other stuff in it you are eating low nutrition water. When you look at how spinach and other greens cook down so much it kind of makes sense. Most fruits and vegetables contain a lot of water, heck proteins. But it’s interesting to consider water to nutritional value ratios.

I digress again. I took some chicken out in the morning and poured in some lime juice, cilantro stems, chili seasoning, oil and a little tequila and I let it marinate for a few hours. The acid from the lime tenderizes it. I picked up some poblanos, corn, avocados, shallots, cherry tomatoes, 1 can of organic pinto beans. That was the base of my salad. As for the dressing I simply took some sour cream and mixed in some adobo sauce and lime juice.

This ate kind of like a cold version of Chipotle bowl minus the rice. The roasted veggies and adobo sauce gave it a smokey element and the corn popped with sweetness and the beans and avocado added a creamy element. For crunch I did crumble 3-4 tortilla chips.

Ingredients:
2 Chicken Breasts (free range / air chilled)
1 avocado
3 ears of corn
2 Poblano Peppers
Handful of cherry tomatoes
1 can of organic pinto or black beans
1 bunch of cilantro
1 small purple onion
2 limes
Shot of tequila
Chili seasoning
1/4 sour cream
1 adobo pepper with 1 tbs of sauce
a few tortilla chips
Goat cheese or Feta or Cojita Cheese

Directions:
1. Marinate your chicken breasts for three hours up to overnight in the juice of one lime, shot of tequila, about 1 tbs of chili seasoning and the stems of your cilantro.

2. Fire up a grill pan or your grill on medium high heat and put your shucked corn and poblano’s on the pan (no oil). Put a char on them and pull them off when nicely blackened. Set aside the corn and put the peppers in a bowl with plastic wrap to steam. After both cooled. Remove the skin of the peppers, seed them and dice them up. Cut the kernels from the cobs.

3. Rinse the beans, dice the tomatoes and red onions. In a bowl combine these with the corn and peppers you blackened. IMG_0546

4. Mix your sour cream, juice of half a lime, and adobo peppers and sauce. Stir it into your veggies to coat them well.

5. Back to the chicken. On that same pan, turn down the heat to medium and cook your chicken until done. When done, let it cool and then cut against the grain at a 45 degree angle

6. Plate it by crushing some chips in the bottom of a bowl. Spoon the veggie mixture into a mound and place your chicken and avocado on top. Sprinkle some cilantro and goat cheese to finish. You could spoon in some salsa but really the salad is kind of a chunky salad.
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Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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A Little bit of Chicken Fry Hummus Pita

A Little bit of Chicken Fry Hummus Pita

  • Servings: 2
  • Difficulty: easy
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Chicken-Fry Greekish Pita
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This is a mash up recipe that is sort of Greek, Middle Eastish with an American twist. I think. Recently I was in Canada and one of my buddies wanted to take me to this Shwarama joint for lunch. It was like a Chipotle or Freebirds but served Greek food. Unrelated to that experience, I recently saw a review of a new joint in town and the picture had french fries in the burrito.

So I decided that the potatoes would balance out the lemony garlicy chicken I was making so came up with a Pita filled with fresh made hummus, grilled chicken and french fries that were seasoned with my fry seasoning. It turned out great. The hummus and chicken pared well given the lemon and garlic and then the fries give it a nice texture balance but also some seasoning depth with my Fry Seasoning. It was really good and might be a nice departure from tacos, burritos, sandwich or hamburger.

Ingredients:
Whole Wheat Pita
Chicken Breasts (cubed into kebab size)
Marinade
1 lemon juiced and zested
4 cloves of garlic
2 tbs of Worchestershire
1/4 cup of Ranch Dressing
2 tsp of Tabasco

Packaged Shoestring Fries
My French Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning

Hummus

2 cans of garbanzo beans (reserve liquid if needed to thin it out)
1/4 cup of Tahini paste
4 cloves of garlic
2 lemons juiced (add a little at a time and taste)
2 tbs of Olive Oil
1 tbs of Tabasco
pinch of cumin
Kosher Salt

Directions:
1. Make your hummus by adding the beans, olive oil, tahini, garlic, tabasco into a food processor and slowly add your spices and lemon juice tasting along the way. Store it in the fridge until needed.

2. Go ahead and fire up your french fries and cook according to the package. About 3/4 of the way through the cooking process, sprinkle the fry salt and give it a toss. Finish cooking your fries.

3. Get your grill fired up and skewer your chicken pieces leaving a little space between them. Don’t smash them up or you might end up with some raw chicken or have to grill it longer. I cooked them for about 8 minutes over the fire to put some char on them. Then I moved them to other side of the grill and cooked until done.

4. The pitas I bought didn’t have a pocket so I had to go with the fold over. I heated the pita in the microwave to soften it up. I spread hummus over the entire inside. I added my seasoned fries and then my chicken. Topped it with a little more hummus and served.
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