Giada Marinated Chicken

 

This truly is a fantastic, easy, yummy recipe. Easy to scale up or down. The beauty of herbs, tang of lemon juice and who does not love a good olive oil? If feeling rushed, just rub chicken pieces with olive oil, sprinkle herb mixture on each side and grill according to directions. Squeeze lemon juice over the chicken once off the grill. (The picture does not show thin, butterflied pieces).

Ingredients:

• 4 boneless, skinless chicken breasts, butterflied and halved; making a total of 8 pieces
• 2 1/2 teaspoons each dried rosemary, garlic powder, fennel, thyme, and oregano
• 2 teaspoons salt
• 1/4 cup lemon juice
• 1/4 cup EVOO

Directions:

Place rosemary, garlic powder, fennel, thyme, oregano and salt in a spice blender and process until well combined.

Combine the lemon juice, spice mixture and olive oil. In a shallow dish arrange the 8 chicken pieces and pour the lemon juice and olive oil to coat. Marinate in the refrigerator for 2 hours and up to 6 hours

Remove from the marinate and on a medium high grill, cook 4-5 minutes on one side, flip and another 3 minutes.

Allow to sit for 5 minutes before serving.

White Pesto Sauce

 

This recipe originates from Giadzy. I ended up doubling the ingredients for the white pesto, to use the entire container of ricotta. I also added roasted chicken, sundried tomatoes, cooked spinach and used Jovial gluten-free shells. This was yummy!

Ingredients:

• 1 cup walnuts, toasted
• 1 cup whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup EVOO
• 2 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• fresh torn basil, to taste
• 1 cup frozen spinach, partially cooked
• 4 sundried tomatoes with oil, cut up, use more if desired.
• cooked chicken, 1/2 cup per serving or so

Directions:

Pulse the walnuts in a food processor until finely chopped. Add the ricotta, Parmesan, EVOO, lemon zest, basil and salt. Process until well combined. Tranfer to a bowl.

Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water. Drain the pasta.

Combine the cooked spinach, cooked chicken and sundried tomato. Heat gently.

Place portions of pasta into serving bowls, add 1/4 cup white pesto per serving and enough pasta water to desired consistancy.

Add the chicken mixture to each bowl and combine. Adjust salt and enjoy!

Chicken Mushroom Stroganoff

 This recipe I brought out of my recipe archives... goes back many moons. It calls for cottage cheese; which is all the rage now cause of high protein. Cottage cheese does make for a great sauce base when whirled in a food processor. I had left over chicken, which was the main reason I was searching for a recipe to use up the chicken. I am printing as the original recipe, which cooks the chicken and is added to the sauce.

Ingredients:

• 1/2 cup cottage cheese of your choice
• 1/2 cup chicken stock
• 1 tablespoon fresh lemon juice or I use dehydated lemon peel
• 2 tablespoons sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon EVOO
• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 1 cup carrots, sliced
• 1/2 onion, cubed
• 8 ounces mushroom of choice, sliced
• 1 tablespoon water
• 1 tablespoon soy sauce, I doubled & used tamari
• cooked pasta of choice, I used penne

Directions:

Add whatever seasonings you wish plus the crushed chili pepper to the chicken breast on both sides. Salt and pepper to taste.

Heat half the oil in a large skillet and saute the chicken strips until chicken reaches 160-degrees. Remove from the skillet.

Add the remaining oil to the skillet and saute the carrots, mushrooms,  onion and garlic. Add the water and tamari and chicken and cook 2 more minutes, until chicken is completely cooked and vegetables have softened. 

In a food processor, whirl the cottage cheese, stock mixture, sour cream and Dijon mustard until smooth.  Add to the chicken and vegetables and combine over low heat. 

To serve pour creamy chicken and vegetables over noodles of choice.

Loaf Pan Chicken Power Bowl

 

This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!

Ingredients:

• juice of 1 large lime
• 3 tablespoons tomato paste
• 2 tablespoon plain Greek yogurt
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoon garlic powder
• 1 tablespoon red pepper flakes
• 1 onion, chopped in food processor
• pinch salt and pepper
• 2.5 pounds boneless, skinless chicken thighs

Directions:

Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.

Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.

Allow the thighs to set at room temperature 30 minutes before cooking.

Preheat oven to 425-degrees. Cook for 50 minutes.

Tilt pan to remove the accumulated juices. Save for later uses.

Cut chicken into strips.

Ingredients for Yogurt Sauce:

• 4 tablespoon plain Greek yogurt
• 2 tablespoons mayonnaise
• juice of 1 lime
• 1/2 teaspoon onion powder
• 1 teaspoon chipotle powder
• salt to taste

Ingredients for Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 red onion, diced
• 1 jalapeno, diced
• juice of 1 lime
• handful cilantro, chopped

Putting it all together:

I added first some fresh, shedded carrots to the bottom of a pasta bowl. 

Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.

Layer three: serving of heated Loaf Pan Chicken.

Layer four: Corn Salsa

Lately: Yogurt Sauce

YUM!

Printed

Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.

Printed

Middle Eastern Chicken & Rice

 

Who does not like yourself a power bowl! The recipe is Arash from Shred Happens. Lots of bold flavors, so delicious!

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken thighs
• 2 1/2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon thyme
• 1/2 tablespoon crushed red pepper
• 1/2 teaspoon cumin (I like more)
• 1/4 teaspoon ground cinnamon
• 2 tablespoon plain yogurt
• 5 tablespoons lemon juice
• Salt & pepper

Directions for Chicken:

Place chicken in a bowl and drizzle with the 1 1/2 tablespoons EVOO. Combine the paprika, garlic powder, thyme, red pepper, cumin and cinnamon and season the thighs. Combine the yogurt and lemon juice, salt and pepper and add the thighs.

Marinate for 4-6 hours in the fridge.

In a large skillet, heat remaining 1 tablespoon EVOO. Add chicken and sear for 4 minutes on each side, flip and cook another 1-2 minutes on each side again. Cook until internal temperature is 165-degrees. Set aside and keep warm.

Ingredients for the Salad:

• 1 red onion, thinly sliced
• 10 cherry tomatoes, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons sumac ( new herb for me, delicious)
• 5 tablespoons lemon juice
• salt & pepper

Directions for Salad:

Combine all and set aside.

Ingredients for the White Sauce:

• 1/4 cup yogurt (I used small container Greek plain yogurt)
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh dill
• Salt and pepper

Directions for White Sauce:

Combine all ingredients and let flavors meld in the frig. Great to use to make egg salad or salad dressing!

Place a serving of Baby Salad Mix in the bottom of the bowl ( my own addition) and then add cooked rice. I like Lundberg Wild Rice Mix. Add Chicken, Salad and then the White Sauce. 

Superb!

Green Chili Bowl

 

We purchase a bushel of roasted green chilies every year. This recipe was inspired because there is always a freezer full. Serve with Company Cornbread ( 1/14/2019 Label: quick bread) and you will not be disappointed!

Ingredients:

• 1 large boneless, skinless chicken breast, cooked in microwave and shredded (medium shallow Anyday dish, 4 power, 8-9 minutes, pierce breast a couple of times)
• 2 cups Cuisinart Green Chili Sauce (8/16/2018 label: sauces) plus 1 tablespoon heavy cream
• Lundberg Wild Rice Blend, cooked (1 cup raw wild rice, rinsed, saute in 1 tablespoon butter, add 1/3/4 cup water, bring to a boil, place lid on and place in 350-degree oven for 47 minutes.)
• 8 ounces fresh mushrooms, saute in butter
• 2 cups frozen spinach, cooked 2 minutes in microwave
• 1 tablespoon fresh lime juice
• salt to taste
• chopped tomato
• shredded cheese
• cilantro
• Greek yogurt

Directions:

Add shredded chicken to the green chili sauce and heat till hot. Add some of the hot liquid to the heavy cream and then add back into the green chili sauce. Add the lime juice. Keep warm.

Heat 1/2 of the cooked mushrooms and spinach in the microwave till hot and save othe half for another meal.

Heat 1 cup of the cook wild rice in the microwave till hot. 

To assemble: divide green chili and chicken into 2 large bowls, place 1/2 cup each wild rice, the mushrooms and spinach along the side of the bowl, garnish with tomato, shredded cheese, cilantro and Greek yogurt.

Printed

Creamy Chicken Green Chili Soup

This is from Joanna Gaines' Cookbook. After reading reviews I did tweak a bit. We buy a bushel of roasted green chilies in the fall, so replaced 3 poblano peppers. I added more cumin, used less chicken broth, butter, cream, used fresh thyme and added smoked paprika. This is very good comfort food for the absolutely frigid temperature of the week!

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons EVOO
• 2 cups onion, diced
• 4 stalks celery, diced
• 4 carrots, diced
• 2 cloves garlic, minced
• 4-5 roasted green chilies, chopped (most likely use more depending on how hot chilies are)
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 2 teaspoons fresh thyme
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup chicken broth or more if needed to blend with immersion blender
• 2 boneless, skinless chicken breast, cooked in Anyday microwave dish
• fresh cilantro
• tortilla chips

Directions:

I suggest prepping a day before...

I do not have the extra large Anyday dish to cook all 3 chicken breasts. Place the 2 chicken breasts in the  large, shallow Anyday dish. Prick the surface of the chicken and salt and pepper.

Cover with the lid with the knob lifted.

Microwave 12- 13 minutes on power 4. Check with instant read for 165-degrees. Place the remaining breast in medium, shallow Everday dish. Prick surface, lid on with knob up, salt and pepper, 8 minutes at power 4.

The chicken sits in the naturally created broth overnite.

Prep all vegetables night before makes for easy cooking the next day.

Melt the butter and EVOO in a large stock pan. Add onion, celery, carrots, green chilies and garlic. Saute till soft.

Add salt, pepper, cumin, paprika and thyme.  

Add enough chicken broth to cover the vegetables. Simmer until vegetables are soft.

Using an immersion blender, puree with immersion blender. Add the cream and milk and blend well.

Add just salt and pepper.

Shred the cooked chicken breast and add to the soup, along with the juices.

Heat gently to serve. Garnish with fresh cilantro and serve with tortilla chips and a green salad.

Note: Easily doubled. Use entire head of celery. Roasted whole chicken purchased at Lucky's Market.

Serves 6.

Printed

Roasted Chicken with Caramelized Onion and Preserved Lemon

 

Our neighbors Alice and Larry treated us to a cooking class at Sur la Table. The dish is served with Couscous with Saffron and Ginger (which I made with Jasmine Rice with Saffron and Ginger blog: 09/22/2024 label: rice) and Orange and Olive Salad (blog: 09/22/2024 label: salad) 

Ingredients for spice rub:

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon

Directions for Chicken:

Combine all the spices, salt and pepper. Rub into all sides of thighs and set aside.

Ingredients for Tagine:

• 2 tablespoons EVOO, divided
• 1 large yellow onion, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon preserved lemon, rind only, minced
• 2 tablespoons harissa paste
• 1 teaspoon honey
• 1 1/2 cup chicken stock
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1/4 cup raisins, I like golden
• 1/4 cup cilantro, chopped
• 2 tablespoons parsley, chopped

Directions for Tagine:

Heat a large dutch oven with a lid over medium-high heat, add 1 tablespoon olive oil. 

Add sliced onions, cover and steam 3 minutes, stirring often to ensure even cooking. Reduce heat to medium and cook, stirring regularly, until dark brown and caramelized, about 8-10 minutes. 

Remove onion and set aside.

Add the remaining olive oil to the dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 3-4 minutes.

Add the garlic, ginger and preserved lemon and cook until fragrant, about 1 minute.

Add the caramelized onions, harissa, honey and chicken broth. At this point I cooled and refrigerated to allow flavors to meld.

When ready to cook, add the carrots and bring to a boil, reduce to a simmer and cook, covered until chicken is tender. About 25 minutes.

To serve: Add the raisins, herbs and simmer 3 more minutes. Taste and adjust seasonings.

Buffalo Chicken Mac and Cheese

 

 

The original recipe called for rotisserie chicken. I used Buffalo Chicken Meatballs (2/9/2024 Label: Chicken), simply because I already had in the freezer. Since the meatballs already were cooked in Frank's Hot Sauce, I did not add any extra hot sauce. Original recipe is on Food Network. My version made enough for 2 people/ 2 meals.

Ingredients:

• 6 Buffalo Chicken Meatballs, cut in fourths
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free flour
• 2 teaspoons dry mustard
• 2 cups milk, I used lowfat
• 2 1/2 cup sharp Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 4 ounces sour cream
• salt to taste
• 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
• 8 ounces Jovial elbow noodles, cook 2 minutes shy of package directions
• chopped fresh parsley, for serving
• butter to grease baking dish

Directions:

Cook elbow noodles, drain and set aside.

Grease a 8x8 baking pan.

In a medium saucepan over medium heat, melt butter. 

Once butter has melted add the flour and cook 1 minute.

Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat. 

Add the shredded cheese a little at a time until melts and thickens.

Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.

Preheat oven to 320-degrees.

To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.

Top off with the Garlic Breadcrumbs. Cover with foil.

Bake for 40 minutes or so until hot.

To serve sprinkle with fresh parsley.

Printed

Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Buffalo Chicken Burgers

 

Photo and recipe courtesy of Ree Drummond. The grocery store was out of ground chicken, so I used ground turkey. I would like to see how ground chicken compares next time. The recipe made 5 burgers. I followed recipe except added some finely chopped scallions and celery to the burger mixture. For the dressing. I used gorgonzla cheese instead of blue cheese and a small container of plain Greek yogurt in place of 1/2 cup of sour cream. I did not garnish with the thinly sliced celery, I made a salad that included the celery. These were tasty.

Ingredients for Burgers:

• 9 tablespoons butter
• 9 tablespoons Frank's Hot Sauce
• 1 1/2 pound ground chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil ( I did not see the need for this, as used a non-stick skillet)
• hamburger rolls
• celery, thinly sliced

Ingredients for Dressing:

• 1/2 cup mayonnaise
• 1 small carton plain Greek yogurt
• 1/4 cup gorgonzola cheese
• splash of white vinegar
• salt and pepper to taste

Directions for Burgers:

Melt the butter in a pan and then pour into a measuring cup.

Combine the ground chicken with 1 tablespoon of the melted butter and 1 tablespoon of the hot sauce. Add the salt and pepper. Mix and form into 5 patties.

Set a non-stick skillet over medium heat. Add the patties and cook until browned on the first side; about 4 minutes.

While burger are cooking on first side, combine 8 tablespoons of Frank's Hot Sauce into the remaining melted butter.

Flip the patties and put 2 tablespoons of butter mixture on each. Cook another 4 minutes.

Flip the patties again and add another 2 tablespoons of butter mixture on each. Cook about 2 minutes or until instant-read themometer reaches 165-degrees.

Directions for Dressing:

Add all ingredients to a bowl and combine thoroughly. 

To serve: Toast hamburger buns, place burger on toasted bun and top with dressing.

Mexican Chorizo and Chicken Chili

 

Recipe from Rachel Ray and I renamed it; as she used cubed, cooked turkey instead of chicken. This made a goodly amount and I froze in proportions. Hopefully the electricity does not get turned off again and Jesse had to empty my freezer and transport to his. What a shit show, but what a nice son to do that for his mom! How can you go wrong with anything topped with tortilla chips. She did not add cheese. Think I will! Oh, called for 1 red or green sweet pepper and I omitted.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, cut from casings
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 15-ounce dice tomato
• 1 pound cooked, dice chicken breast or thighs
• 2 cups chicken stock
• 2 tablespoons pureed chipotles in adobo sauce
• 2 tablespoons cornmeat
• 1 tablespoon honey
• tortilla chips, yum
• shredded cheese, if desired
• Lime wedges, however, the limes were flipp'in expensive, so did not use

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat. 

Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and sweet peppers (if using) and cook until softened. 

Stir in the coriander, cumin, tomatoes, followed by the diced chicken or turkey, stock, chipotles, cornmeal and honey.

Simmer until thickened, about 30 minutes or so. 

Serve in bowls topped with chips and cheese if desired. Garnish with lime wedges.

Chicken Satay with Peanut Sauce

 

The recipe is from Ree Drummond on Food Network. This is a little work, but worth it. Will serve 2 meals; depending how hungry and how many sides served. I ended up with 8 skewers total. I froze 4 after prebaking, see directions. I then packaged the four leaving the skewers intact; ready to be defrosted and grilled. I also froze the remaining peanut sauce. 

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into strips
• 1 small container plain greek yogurt
• 1 heaping tablespoon curry powder
• 4 dashes hot sauce or to taste, I used Frank's
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-inch piece fresh ginger, minced
• salt to taste

Directions for Chicken:

Place chicken strips in a large bowl.

Whisk together the yogurt, curry powder, hot sauce garlic, shallot, ginger and salt. Pour over chicken and refrigerate for 2 hours.

I prebaked the skewers for easier handling on the grill... 400-degree oven 4 minutes, then turn over for another 4 minutes. Finish on a hot grill to sufficiently charred and cooked through. Turn over for even grilling.

Ingredients for Peanut Sauce:

• 1 tablespoon canola oil
• 1 heaping tablespoon curry powder
• 2 garlic cloves, minced
• 1 shallot, minced
• 1-inch piece fresh garlic, minced
• 1/2 cup smooth peanut butter
• 1 small container plain greek yogurt
• 1/4 cup tamari
• hot sauce to taste, I also added some hot pepper flakes
• 2 tablespoons brown sugar
• juice of 2 limes
• salt to taste
• 1/2 cup hot water, to thin sauce
• cilantro, chopped, for garnish

Directions:

In a small pot heat oil. Add curry powder, garlic, shallot and ginger until aromatics are soft. Scrape into a food processor.

Add peanut butter, yogurt, tamari, brown sugar, hot sauce, lime juice and pinch of salt.

Process adding the hot water a little at a time to thin and make smooth. 

Adjust salt and hot sauce.

Transfer to a bowl, cover and refrigerate.

To serve, put a ramekin of peanut sauce in the center of a plate. Arrange the skewers in a circular pattern. Sprinkle with some finishing salt. Sprinkle with cilantro. 

I served with Jasmine rice with peas.

Ta Da a delicious meal!

Printed

Meal Prep Roasted Chicken Thighs

 

Love, love having chicken ready to go to use in recipes. Stir-frys, tacos, pasta whatever... Thighs tend to stay more moist than chicken breasts and I have froze in portions successfully.

Ingredients: 

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon EVOO
• 1 tablespoon red wine vinegar
• 1 large clove garlic, finely grated
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 1/4 teaspoons salt 
• black pepper

Directions:

Preheat oven to 425-degrees. 

Toss the chicken with olive oil, vinegar, garlic, Italian seasonings, crushed red pepper 1 1/4 teaspoon salt and a few grinds of black pepper until evenly coated.

Place chicken on a parchment paper lined baking sheet and roast until golden and an instant read thermometer inserted into the thickest part registers 165-degrees, about 25 minutes.

Serve whole, sliced or cubed.

Chicken will keep 4 days in refrigerator. Let cool completely before refrigerating.

Chicken Fried Rice

 

From Valerie Bertinelli Food Network. I had made Meal Prep Roasted Chicken (blog: 02/24/2024 label: chicken) last weekend and froze in portions. Subsequently, just a few chops later dinner is served. Oh, and I prepared Perfect Rice in the Oven (blog: 1/6/2024 label: rice) and refrigerated; as recipe calls for cold rice. Really great flavor. Also very conducive to tailoring what veggies and or protein you like.

Ingredients:

• 1 tablespoon canola oil
• 2 tablespoons toasted sesame oil
• 2 large eggs
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon freshly grated ginger
• 2 medium carrots, peeled and diced
• 2 garlic cloves, minced
• 3 cups cold cooked rice
• 1 cup frozen peas, thawed
• 3 scallions, chopped, reserve some for garnish
• 3 tablespoon soy sauce
• 2 thighs from Meal Prep Roasted Chicken, diced

Directions:

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan over medium high heat.

Add the ginger, carrots and garlic to the pan and cook until vegetables soften, about 2 minutes.

Combine the eggs, salt and pepper and whisk. Set aside.

Add the rice, peas and scallions to the carrot mixture, reserving some scallions for garnish.

Add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat.

Press the rice mixture gently into the pan and cook 3-4 minutes.

Make a well in the center and add the eggs and cook until set. 

Stir in the chicken and cook until heated through.

Transfer to bowls and garnish with the remaining scallions.

Buffalo Chicken Meatballs

This recipe comes from The Pioneer Woman. Easy and delicious. Done. Now I love spicy, so if not your jam; move on... I was thinking of filling taco shells or serve with tortilla chips.

Ingredients for Meatballs:

• 1 pound ground chicken
• 1/3 cup seasoned panko breadcrumbs
• 2 tablespoons finely diced celery, I did about double
• 1 tablespoon Frank's Red Hot sauce
• 1 large egg
• 1 scallion, finely minced, used white and green parts
• 1 clove garlic, probably did more
• salt and pepper
• crumbled gorgonzola
• celery stalks

Ingredients for Sauce

• 4 tablespoons unsalted butter
• 3/4 cup Frank's Red Hot sauce

Directions for Meatballs:

Preheat oven to 400-degrees.

Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and salt and pepper to taste.

Gently mix until combined. Do not overmix.

Roll mixture into balls. I got about 24 meatballs.

Place on a parchment lined cookie sheet and bake till cooked through, about 15 minutes.

Directions for the Sauce:

In a saute pan over medium-low heat, melt the butter with the hot sauce, stirring until combined. 

Once meatballs are cooked, add the sauce and toss to coat well. 

Serve with toothpicks.

Skillet Chicken Parmesan with Artichokes

 

This was inspired because I had a half of package of artichokes in the freezer. This is from Food Network. I used basil pesto instead of fresh basil and recipe called for 4 ounces fresh mozzarella and I used the whole 8 ounce package; cause why not! I served with capellini pasta. 4 servings

Ingredients:

• 2 tablespoons EVOO
• 1/2 package frozen artichoke hearts, thawed, I cut into smaller chunks while still frozen,  recipe called for the whole package
• 2 garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 28 ounce can crushed tomatoes
• salt and pepper
• 3 cups chopped rotisserie chicken, skin removed
• 1/4 cup basil pesto
• 1/4 cup panko bread crumbs
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup parmesan cheese, grated

Directions:

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the thawed artichokes and cook, stirring occasionally, until tender and browned in spots. About 5 minutes.

Add the garlic and red pepper flakes. Cook, stirring, about 30 seconds.

Add the tomatoes, 1 cup water, 1 teaspoon salt and few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally until sauce thickens, about 10 minutes.

Stir in the chicken and pesto. Adjust salt. Remove from heat.

Preheat oven to broil setting.

Sprinkle panko over top of chicken mixture and top with mozzarella and parmesan.

Transfer the skillet to the broiler and cook until cheese is bubbling and starting to brown, 3-5 minutes. 

Let cool 5 minutes before serving. Top with additional pesto.

Indian Curried Chili with Potatoes

 I had 2 cups chicken stock to use up in frig and found this recipe from Rachel Ray. She does a good job with dishes with a lot of flavor. She served over oven fries; I think I will use any roasted potato on hand and perhaps try rice another time. Top off with scallions, spiked yogurt and chopped cilantro. 6 servings

Ingredients:

• 2 tablespoons EVOO
• 2 pounds ground chicken
• 2 large garlic cloves, minced
• jalapeno pepper, finely chopped, how much depends how hot
• 1 onion, finely chopped
• 1 inch ginger root, grated or finely chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 cup plain Greek yogurt
• 2-3 tablespoons Sriracha
• potatoes of choice
• fresh cilantro, chopped
• scallions, chopped

Directions:

Heat the EVOO in a large skillet over medium-high heat. Add the ground chicken, then crumble and brown. 

Add the garlic, onion, chili, ginger, chili powder, coriander, cumin, turmeric, salt and pepper. Cook for 5 minutes.

Add the tomato paste and stir a minute more. Add the stock and simmer for 20 minutes. 

Combine the yogurt and Sriracha.

Serve the chili with potatoes, yogurt, cilantro and scallions.

Chicken Curry with Potatoes

 

I typically have roasted potatoes, from the various roasted potatoe recipes on the blog, in the freezer. They are packaged in individual packets for 2. Pull them out, unthaw and reheat in the toaster oven. This recipe calls for the potatoes cooked in the sauce, and since I was going to freeze the extras; I decided to use the frozen roasted potatoes as needed. After reading the reviews, I also added cooked rice. I placed the curry in a heated bowl and then the roasted potatoes and rice along the top side, rather than mixing into the curry. 

Ingredients for Marinade:

• 1 cup heavy cream, I had only about 1/2 cup so made up with coconut milk, some reviews used 1 cup coconut milk, since the curry calls for just 1 cup and you will utilize the whole can
• juice of 1 lime
• 1 tablespoon coriander, recipe called for cardamom, I did not have
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes, I am sure you could use breasts

Directions for Marinade:

Mix together the cream, coconut milk,lime juice, coriander, cumin turmeric, black pepper and salt. Add chicken and toss to coat. Refrigerate 2-4 hours.

Ingredients for Curry:

• 1 tablespoon ghee, recipe called for grapeseed oil
• 1 large yellow onion, diced
• 1 jalapeno, diced, I used 1/2 and did not take seeds out
• 2 garlic cloved, minced
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 pound Yukon gold potatoes, 1-inch dice, see beginning notes
• 28-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup coconut milk, see notes above, I used remaining after adding to marinade
• 1/2 cup fresh cilantro, chopped
• Perfect Oven Rice Label: rice 1/6/2024 (makes 4 portions)

Directions for Curry:

Heat the ghee in a large skillet over medium heat. Add onions, jalapeno and garlic and cook until soft, 8-10 minutes.

Add cumin, ginger and salt and cook until fragrant, about 1 minute.

Add the potatoes (see notes), tomatoes, tomato paste, and chicken stock. Stir to combine.

Raise the heat to high and bring mixture to a boil, then lower to simmer for 5 minutes. 

Add the chicken and all the marinade. Cook covered for 20-25 minutes. If cooking with potatoes, check for them being easily pierced. 

Stir in the remaining coconut milk and cook until sauce is slightly thickened, another 10 minutes. 

Sprinkle with cilantro and adjust salt and pepper.

Portion in bowls. See notes for potatoes and rice.

Note to self: Instead of potatoes or rice. Serve with bow tie gluten-free pasta and Savory Mushrooms (blog: 01/15/2025 label: vegetable). Mix in with the cooked pasta and then serve with the curry.