Tandoori Chicken

Ever watch America's Test Kitchen on PBS?  What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.

INGREDIENTS

• 2tablespoons vegetable oil
• 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
• 2tablespoons grated fresh ginger
• 1tablespoon garam masala (see note)
• 2teaspoons ground cumin
• 2teaspoons chili powder
• 1cup plain whole-milk yogurt
• 4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
• 2teaspoons table salt
• 3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
   2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
   3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
   4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

   
   

   
   

Cinco de Mayo

Today is May 5th. Happy Cinco de Mayo!.

For some it's about all the margaritas and salsa you can handle. At the office we are also celebrating with a food day.
I have made a couple of dishes as well.

One is the Cous Cous cheesy casserole from the Chopped contest and the other is Cowboy Caviar.

Remember the Chopped Food Network contest had to do with what you can make with chicken tenders, cheese, cous cous and salsa.
If you don't know, cous cous is a middle eastern wheat product. When you open the package it looks like sand. Israeli cous cous looks like small pearls. 
It is usually l made with olive oil, herbs, and veggies. Cous cous by itself has a neutral taste so for this  dish, we give a Mexican taste.

Cheesy Chicken Cous Cous.

• 1 box of cous cous
• 4 cusps chicken stock
• 1 small can green chiles
• 1/3 cup green chili salsa
• 1/3 cup medium salsa
• 3 cups of shredded cheese, Mexican blend is best
• 2 Tablespoons of olive oil
• 1 cup diced chicken
• hot water

In a medium large stock pot add the chicken stock, salsas, olive oil and green chillies. Bring to a boil, add the cous cous, and turn off the heat.
Let stand for 5 minutes . Stir in the cheese. If it seems too thick add just a little hot water.

Sever and enjoy.

Mexi-Stuffed Chicken Tenders

So what can you do with chicken tenders, salsa, couscous and Sargento cheese?

That is the question of the month on "Chopped". The Food Network and Sargento Cheese are sponsoring a contest for home chefs.

This is my creation. Stuffed Chicken Tenders.

I made a "risotto" out of the couscous, chicken broth and cheese, added green salsa Verde, garlic, onion and a little lime juice.
Then pound the chicken tenders flat, rolled the couscous in the tender and baked with more salsa on top.
My final presentaton:

Feast your eyes on this entry for @FoodNetwork's #Chopped at Home Challenge! Vote now: http://www.foodnetwork.com/shows/chopped/chopped-at-home-challenge/gallery.html?ngxItemID=64802035&r=a11073cf60a21e5e965678d864973321 …
 and vote for Kimberly.

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

A featured recipe from Eating Well Magazine....

very kid friendly, and ready in about 20 minutes.

 

Ingredients

• 1 cup fresh blackberries or raspberries, finely chopped
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons honey
• 1 pound chicken tenders, cut in half crosswise (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil

eparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Tips & Notes

• Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

New Year New Diet

Let's talk about that New Years's resolution to lose weight. Have you given up already on that new diet?  We all do it; we all make a resolution to lose weight. I have too. In fact this is the year I've decided on several resolutions. Oh, no I don't think I've taken on too much.

There are so many diets and  programs. Low caeb, low fat, dairy free, gluten free, vegetarian, vegan... On and on the list goes  Everybody has a solution. Everyone has a plan. It can be overwhelming. And not every solution is not right for everybody. 

Now it is true some people are intolerant of certain  foods, and some people make dietary choices for other reasons. 

This where I'm going to get a little boring. My solution... Eat less, move more. Find a support person, and get at least 7 hours of sleep at night. 

Make a routine of keeping a daily journal. Track how much sleep you get, what you are eating, and when, and most important-- how did it make you feel.  The point is to be conscious. Most people are going to be surprised. Just try it for a week. 

The other thing to do is to go get one of those frozen diet meals. It's just to give you an idea about what 300 calories looks like, and guess what you can do better. My point is, some of those frozen meals are loaded with salt and sugar. 

Ready?  

Here is my favorite chicken 4 servings. 

20 oz. lbs chicken breast no skin

1 tbls olive oil

1 Lemon 

1 tbl Butter

1 tbl Rosemary, chopped

1 tsp Salt 

1/3 tsp Pepper

Mix butter and olive oil together in a small bowl. Place chicken in a baking dish. Rub butter and oil on chicken. Sprinkle with salt and pepper and rosemary. Squeeze the lemon over the chicken. 

Bake at 375 untill chicken is done. Serve with 1 cup of roasted vegies and 1/2 cup brown rice. 

Total calories doe the meal: about 450 give or  or take. 

Lemon Chicken Pizza with Spinach

Cute. This happens to be one of those things to reproduce at home. This cute little bite of culinary bliss came from Old Chicago. 

It is a thin crust topped with a lemon garlic sauce, grilled chicken, sun-dried tomatoes, fresh spinach, and a lemon vinaigrette. The cheese tasted like an Asiago Parmesan blend. 

The drinks were a sparking effervescent mix of pomegranate and ginger ale.  

The only set back--The pizza was not warm enough. 

But I will be attempting to make this succulent wonder at home soon. Wish me luck. 

Broccoli Chicken and Rice

Chicken Broccoli and Rice. This is one version. I got this recipe from a friend. She doesn't use the paprika or celery, and she serves the brocolli on the side. There is probably a few other changes, but.. 

  

1/2 lbs chicken, cubed

1/2 cup celery, chopped

1 cup broccoli florets

1/2 Tbl onion powder

1/2 tbl garlic powder
1 tbl paprika
1 can fat free cream of chicken soup
1 cup light sour cream
2 bullion cubes
1/4 hot water
3 cups cooked rice
salt and pepper
2 Tablespoons olive oil



Add 2 tablespoons of olive oil to a large skillet. Add cubed chicken, selery, brocolli and salt and pepper. Saute for 10 mins.

  Mircowave 1/4 cup of water for 1 minute. add the bulion cubes and let disolve. Add the broth to the chicken.   Stir in the sour cream and and soup. Mix well and contunue simmering for another 10 minutes.   Serve over hot rice.    

 

 

 

Creamy Chicken and Broccoli

1 lb Chicken breast

3 bouillon cubes
2 teaspoons Seasoning salt
Dash of Pepper
1/2 cup Sour cream
2 bunches of broccoli, heads only



Pan Fry chicken breasts until browned on the outside. Season with salt and pepper.

Bring 2 cups of water to a boil add 1 bouillon cube and the broccoli. Cook to desired doneness.

When chicken is cooked through remove from pan to rest.

Deglaze the pan with the some of vegetable water; mash the other 2 bouillon cubes in the pan. Stir to deglaze. Slowly stir in the sour cream. The consistency should be like medium gravy.

Return chicken to the pan to coat with the sauce. Serve the chicken and broccoli together.

Dijon Chicken Smothered in Mushrooms

Ingredients

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Directions

 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

3 Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme





go to bettycrocker.com for more great ideas.

Chicken Cheddar Bites

What a cool idea, and really easy. I love easy.

Photo by: Rita Maas

A healthy family is a happy family

Yum! Cheez-It crackers and chicken fingers together in one flavorful little bite. What more could a kid--or adult--ask for?

Here's what you'll need:

• 2 Tbsp olive oil
• 1 1/2 cups (3 oz) Cheez-It cheddar crackers
• 1/2 tsp black pepper
• 1 1/4 lb raw chicken tenders
• 1/3 cup Dijon mustard

Let's get started

1. Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil.
2. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper.
3. Toss tenders in mustard, then dredge in crumbs.
4. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.

Nutrition Facts...

Serves 4. Per serving: 340 cal, 17g carbs, 35g protein, 15g fat, 110mg chol, 670mg sodium, 0g fiber.

Chipotle Chicken and Apple Pizza

• 1 Tbsp olive oil
• 1/2 – 2/3 cups Apple Chipotle Grilling Sauce
• 1/4 onion, finely diced
• 1 cup cooked chicken, shredded or cubed
• 1 medium Washington apple, peeled, cored and sliced thinly
• 1 cup fontina cheese
• 1 cup mozzarella cheese
• 2 tsp. fresh thyme, chopped

Recipe for homemade pizza dough can be found here

Preheat oven and pizza stone (or heavy baking sheet) to 500 degrees for at least 30 minutes.

Roll out your pizza dough and coat with the olive oil.  Spread the apple chipotle sauce evenly and then add apple slices. chicken, and all cheese.  Top with onion and thyme.

Add any additional seasoning you would like and bake in the oven for 10-12 minutes. If you notice the side closer to the rear of your oven browning faster, turn pizza midway through the cooking.  Remove, let cool and enjoy!

Sent from my iPad

Chicken Salad with Green Apples

Serves 4
Hands-On Time: 20m
Total Time: 35m



Ingredients

4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil

Directions

Pat the chicken dry with paper towels. Pound it to an even thinness.

Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.

Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.

Toss and divide among individual plates.

By Kate Merker, August 2006



See Nutritional Information for this recipe »
Nutritional Information
Per ServingCalories 269Calories From Fat 27%Fat 8g
Sat Fat 1g
Cholesterol 68mg
Sodium 730mg
Carbohydrate 20g
Fiber 4g
Sugar 13g
Protein 31g

Sent from my iPad

Thai Chicken Stir-Fry with Peanut Sauce

Ingredients

Peanut Sauce (recipe follows)

3/4 pound boneless skinless chicken breasts
Nonstick cooking spray
1 small onion, thinly sliced
2 tablespoons water
1 large red bell pepper, diced
1 package (10 ounces) fresh spinach leaves, washed and torn
2 cups hot cooked white rice
3 tablespoons chopped fresh basil, mint or cilantro leaves


1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.


Peanut Sauce
Makes about 1 cup

Ingredients

1/4 cup reduced-fat creamy peanut butter
1 tablespoon brown sugar
2 teaspoons dark sesame oil
1/4 teaspoon paprika
1/4 teaspoon coconut extract (optional)
1/2 cup fat-free reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons lime juice




1. Stir peanut butter, sugar, sesame oil, paprika and coconut extract, if desired, in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth.



© Publications International, Ltd.

Chicken Tetrazzini

what you need

1/2 lb. spaghetti, uncooked

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 red pepper, chopped

2 cups  sliced fresh mushrooms

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4 cup  flour

1 can (14 oz.) fat-free reduced-sodium chicken broth

3 Tbsp.  KRAFT Grated Parmesan Cheese, divided

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package. Meanwhile, cook chicken and vegetables in large nonstick skillet 5 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm.

BRING Neufchatel, flour and broth to boil in same skillet, stirring constantly with whisk; simmer on medium-low heat 5 min., stirring frequently.

DRAIN spaghetti; return to saucepan. Add Neufchatel sauce, chicken mixture and 2 Tbsp. Parmesan; mix well. Spoon into 2-qt. casserole; cover.

BAKE 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 2 min. or until mozzarella is melted

Zatarains Paella

1. Servings: Makes 8 servings.
2. Prep Time: 15 minutes
3. Cook Time: 15 minutes

Ingredients

2 Tbs olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 Tbs minced garlic
1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
4 oz fresh chorizo or smoked sausage, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package ZATARAIN'S. Jambalaya Mix, Original
1/2 lb large shrimp, peeled and deveined
1 cup frozen peas

Directions

Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.

Chicken Satay with Rice

Ingredients


2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

Directions

Prepare rice according to manufacturers instructions.

Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.

Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.

Serve chicken with peanut sauce on the side for dipping and brown rice.

Creamy Chicken Broccoli Bake

Recipe of the Day from Hen House


Creamy Chicken Broccoli Bake



1. Servings: 6
2. Prep Time: 10 minutes
3. Cook Time: 30 minutes

Ingredients
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into chunks
2 cups MINUTE White Rice, uncooked
2 cups milk
12 oz VELVEETA LIGHT Pasteurized Prepared Cheese Product, cut up
10 oz frozen chopped broccoli, thawed, drained (1 package)
1/2 cup MIRACLE WHIP LIGHT Dressing

Directions

Mix all ingredients in 12x8-inch baking dish. Bake at 375°F for 30 minutes or until chicken is cooked through. Makes 6 Servings

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.

Chicken Portobello Broilers

This week I think I will share some more low carb treats.  These are quick and easy recipes everyone will like.

Ingredients:


8 oz chicken breast, boneless, skinless
1 large scallions; chopped
2 tablespoon olive oil
4 large eggs; beaten
1/4 teaspoon herbs
6 large (2 oz) portobella mushroom caps; cleaned
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 cup mozzarella cheese; shredded

Directions:

Cut chicken breast in half lengthwise, then slice crossways into thin slices. In a large nonstick skillet, over medium heat, cook the chicken and scallion in the oil for about 3-4 minutes until chicken is no longer pink. Add remaining ingredients and cook until egg is firm. Meanwhile, place the mushroom caps, ribbed side up, on a foil lined baking sheet. Sprinkle with salt , pepper, herbs, and broil for about 7 minutes until beginning to soften, turning once. Remove from oven and spoon mixture into the mushroom caps, top with cheese and broil for 1 minute to melt cheese. Serve immediately.

Our soup of the day is cold

What can you do with 1 1/2 lbs of chicken and those cans in your pantry? Make soup!

This soup is also good cold. which is nice when the weather is so hot.

2 Cups of chicken stock
1 1/2 lbs chicken-chopped

1/2 green bell pepper-chopped

1/2 red onion-chopped

1 can whole kernel corn

1 can pinto beans

1 can diced tomatoes

1/2 chipotle pepper chopped

1/2 cup green chili sauce

1 T chili power

1 T salt
2 T olive oil

Brown the chicken in a large skillet with the olive oil. add 1/2 t salt and the chili powder. In a crock pot add, broth, onion garlic, both peppers, tomatoes, corn, and beans.
Add chicken and simmer 8 hours. add the other 1/2 teaspoon of salt.

Cook rice acording to package directions.

serve with 1/4 cup of rice, and 1 cup of soup. add a dollup of sour cream if desired.