How to Roast Chicken Breasts

This is more of a guideline. I started off with this blog post.

Preheat oven to 450 degrees

Brown the chicken boobs in some EVOOand/or butter in an oven proof skillet on med/high. A couple of minutes on each side.

Transfer skillet to oven.

Cooking times vary depending on size of boobs. For big ones: 15 min per side.

Tomato Basil Chicken

From Menu Musings

Ingredients: (4 servings)

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish

Directions:

Season chicken breasts with kosher salt and fresh cracked black pepper.

 Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta.

When the oil is HOT, add the chicken breasts.  After about 4-5 minutes, the chicken breasts should be ready to turn.  You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.

 Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.  

When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.   Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Stuffed French Toast with Cherry Salsa

 From Spice of Life with Bel Arneson

ingredients

CHERRY SALSA:

• 1 1/2 cups pitted and quartered Bing cherries
• 1/2 teaspoon paprika
• Pinch ground green cardamom
• Pinch ground cloves

• 3 fresh mint leaves, chopped
• 1 tablespoon honey
• 1 tablespoon maple syrup

STUFFED FRENCH TOAST:

• 8 slices whole-wheat sandwich bread
• 3/4 cup cream cheese, softened
• 3/4 teaspoon ground green cardamom
• 3/4 teaspoon ground fennel

• 2 pinches ground cloves
• 2 teaspoons jaggery or brown sugar
• 4 eggs
• 1 tablespoon butter

Directions

For the cherry salsa: Combine the cherries, paprika, cardamom, cloves, mint, honey and maple syrup in a bowl. Mix well and set aside.

For the French toast: Using a biscuit cutter or an empty can, cut a round from each slice of bread.
In a medium bowl, combine the cream cheese, 1/2 teaspoon of the cardamom, 1/2 teaspoon of the fennel, 1 pinch of the cloves and all of the jaggery. Mix until well blended.
Spread a heaping tablespoon of the cream cheese mixture onto a bread round. Top with a second round to form a sandwich. Repeat with the remaining rounds.
Heat a griddle or large skillet over medium-low heat.
In a baking dish, whisk the eggs with the remaining 1/4 teaspoon cardamom, 1/4 teaspoon fennel and pinch cloves. Dip the stuffed bread rounds into the egg mixture, making sure that each is coated on all sides and has absorbed the egg mixture, 10 to 15 seconds of soaking per side.
Use the butter to grease the griddle. Place the egg-soaked 'sandwiches' on the griddle and cook 2 to 3 minutes per side, until lightly browned; then, using tongs, slowly roll them on their edges to ensure all sides are fully cooked.

Transfer to the French toast to plates, top with some of the cherry salsa and serve.

Chicken Fried Rice

Adapted From A Kid in the Kitchen 

• 2 (8.5-ounce) pouches precooked basmati rice
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons peanut oil, divided

• 1 rotisserrie chicken, cleaned
• 1 large egg, lightly beaten
• 1 1/2 cups chopped red bell pepper
• 1 cup frozen shelled edamame
• 2/3 cup thinly sliced green onions, divided

Preparation

1. Heat rice according to package directions.
2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Add chickento soy sauce mixture; toss to coat. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat.
3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
4. Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add chicken and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.

Mediterranean Spice

From Food.com

• 2 tablespoon chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 tablespoon paprika, hot or sweet
• 1/2 tablespoon garlic powder
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon

This is the recipe I use for Greek sandwiches and lamb pitas.  

Spinach Artichoke Chicken

From add a pinch.com

Ingredients

• olive oil spray
• 8 chicken breasts
• 13.75 oz artichoke hearts packed in water, drained
• 10 oz frozen spinach, thawed and squeezed
• 2 shallots, chopped
• 1 clove garlic, minced
• ½ cup Greek yogurt
• ½ cup mayonnaise
• ½ cup Parmesan cheese
• ½ cup shredded mozzarella cheese
• 
  

Instructions

1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
4. Let stand about 5 minutes before serving.

Borracho beans

From my friend Angi Gillig!

BIG can of Bush's beans (or similar)
Bacon - chopped  (I used half a package but this is subjective)
onion - diced
big tomato - diced
half bunch of cilantro chopped
half a bottle of dos equis (or similar)
1-2 chicken bouillon cubes (depending on your preference)


Fry bacon
Remove bacon, add onions and tomatoes to grease.
After they are sauteed, add beans and bacon back to the pan 
add a little water to make it as soupy as you like
Bring to a boil
Add cilantro and bouillon and simmer
At the end, add half a bottle of Dos Equis

Ta da! Homemade borracho beans!

Rosemary Dijon Pork Tenderloins

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Bake on roasting pan according to package directions. I use a thermometer to know for sure since pork is generally pinkish in the center anyway.

Broiled Parmesan Tilapia

 From: Allrecipes.com iPhone app

 

Ingredients

• 4 (4 ounce) tilapia fillets
• 2 tablespoons Miami-style sazon seasoning (sazon completa)
• 1 serving olive oil cooking spray (such as PAM®)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter-margarine blend (such as Smart Balance®), melted
• 1 1/2 tablespoons fat-free mayonnaise (such as Kraft®)
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl and set aside.
4. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

 My notes: 

Two out of four people in my house dislike fish. Yet everyone enjoyed this recipe. Here is a simple recipe for Sazon seasoning (I couldn't find it in the grocery store here in south Texas)

1 t each:

salt

pepper

garlic powder

paprika

cumin

coriander (I used my coriander seeds but ground them up in the mortar and pestle)

 

 

Nutritional Information

Servings Per Recipe: 4
Amount Per Serving
Calories: 213

---

Fat: 10.1g

Sodium: 558.5mg

Dietary Fiber: 0.2g

Cholesterol: 50.7mg

Carbohydrates: 2.5g

Protein: 26.9g

Biggest Loser White House Salad

From: 2009 cast of Biggest Loser went to the White House and made this salad from the White House garden. 

1 head of fresh lettuce, wash, dry and cut into bite size pieces (or use mixed lettuces)
1 cucumber, peeled and cut into bite sized pieces
2 fresh ripe tomatoes, washed and cut into bite size pieces
1/4 red onion, peeled and cut as thinly as possible
1 bunch fresh basil, washed and torn into bite size pieces
2 tablespoons fresh parsley, chopped
4 tablespoons fresh lemon juice
1/3 cup olive oil
1 -1 1/2 teaspoon honey
salt and pepper

Directions:

1  Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl.
2  In a sealable container, combine oil, lemon juice, honey and salt and pepper.
3   Cover container and shake vigorously.
4   Add dressing to salad and serve immediately. Enjoy!

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 2 cups broccoli florets 
• 1 cup frozen shelled edamame (green soybeans)
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped 
• 1 red bell pepper, sliced 
• 1/2 cup dry-roasted cashews, unsalted
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
2.  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
3.  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. 

Serve with rice.

Kate Parham, Cooking Light
JUNE 2012

White Bean and Roasted Chicken Salad

From Cooking Light

Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken $
• 1 cup chopped tomato $
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained 

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice $
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

Preparation

1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Almond Tea

This recipe is from my friend Petra (also from her, Everything Breakfast Casserole)

4 cups strong Lipton tea
6 cups water
1/3 cup lemon juice
1 1/2 cups sugar
1 2/3 cups orange juice
1 t vanilla extract
1 t almond extract

Dissolve sugar in water

Add orange and lemon juice and tea.

Bring to a boil, then simmer 5-10 minutes.

Add extracts.

Serve with orange or lemon slices.

My Notes: I added cinnamon sticks as well. Yum!

Spaghetti Squash

Its a vegetable.

This isn't really a recipe so much as it is a guideline so that when I forget I can look it up here.

Pierce the squash with a skewer all over - so it doesn't explode.

Bake at 375 for one hour.

When its cool enough to handle, slice it lengthwise.

Scoop and discard the seeds (unless you have other plans for them). Then scrape the flesh with a fork and voila! There is spaghetti squash for your enjoyment.

I like to top it off with red sauce and mozzarella but one could do almost anything with it that one desires.

Cucumber and Tomato Salad

From Cheryl

4 cucumbers, diced
4 tomatoes, diced
1 bunch of green onions, thinly sliced
Juice of 4 lemons
Salt & pepper to taste

Combine and enjoy!

Bean Salad

From friends of friends, Sri Lanka

3 cans of any beans you like (I used 2 black, 1 lima)
1 onion, diced
1 green pepper (I used poblano)
1/2 c white vinegar
1/2 c EVOO
1/2 c sugar
salt & pepper to taste

Combine and enjoy!

Open Faced Hummus Sandwiches

From Cooking Light

Ingredients

• 4 (1 1/2-ounce) slices sourdough bread
• 1 1/2 cups quartered grape tomatoes $
• 1/3 cup chopped green onions
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 garlic clove, minced
• 1 (8-ounce) container plain hummus
• 1/2 cup crumbled goat cheese

Preparation

1. 1. Preheat broiler.
2. 2. Arrange bread on a baking sheet. Broil 1 minute or until toasted.
3. 3. Combine tomatoes and next 6 ingredients (through garlic). Spread about 1/4 cup hummus over each bread slice. Divide tomato mixture evenly among servings. Top each serving with 2 tablespoons cheese.

MY NOTES: I made this with garlicky asparagus. In the magazine it was listed as its own recipe but it was just steamed asparagus tossed with sauteed garlic.

Sweet Potato Curry from Kenya

You can tell from this picture that I overcooked the spinach. But it still tasted AMAZING!

From a Facebook friend in a foodie forum

172 calories

Ingredients:

2 large sweet potatoes (about 2 lbs), peeled and diced
1/2 large sweet onion, chopped or 2 scallions, thinly sliced
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro, for garnish
1-2 teaspoon canola oil
2 tablespoons curry powder
1 teaspoon cinnamon
1 tablespoon cumin
1/2 cup water
Basmati rice or brown rice, for serving

Preparation:

1. Peel, chop and steam the potatoes in a veggie steamer for about 15 minutes (you can also boil or bake them).

2. While the potatoes are cooking, heat 1-2 tsp of canola or vegetable oil over medium heat.

3. Add the onions and sauté for about 2-3 minutes (until they begin to soften).

4. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with the spices.

5. Add the tomatoes (with their juices) and the chickpeas, stir to combine.

6. Add 1/2 cup water and raise the heat up to a strong simmer for about 1-2 minutes.

7. Add the fresh spinach (a few handfuls at a time), stirring to coat with the cooking liquid.

8. When all the spinach is added to the pan, cover and simmer for about 3 minutes (until the spinach is just wilted).

9. Add the cooked sweet potatoes to the liquid, and stir to coat.

10. Simmer for another 3-5 minutes (or until the flavors are well combined).

11. Transfer to a serving dish, toss with fresh cilantro and serve hot (over Basmati or brown rice).


Servings: 6

Nutritional information for one serving:

Calories: 172
Calories from fat: 21
Total fat: 2.4g
Cholesterol: 0mg
Total carbs: 33.7g
Fiber: 7.6g
Protein: 6.7g

Creamy, Light Macaroni and Cheese

From September 2011 issue of Cooking Light

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

• 1. Preheat oven to 375°.
• 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Yield: Serves 8 (serving size: 1 1/3 cups)

Nutritional Information

Amount per serving

• Calories: 390
• Fat: 10.9g
• Saturated fat: 6.1g
• Monounsaturated fat: 2.1g
• Polyunsaturated fat: 0.4g
• Protein: 19.1g
• Carbohydrate: 53.9g
• Fiber: 3.2g
• Cholesterol: 31mg
• Iron: 2.4mg
• Sodium: 589mg
• Calcium: 403mg

Sidney Fry, MS, RD, Cooking Light SEPTEMBER 2011

Spinach Stuffed Squash

From: Paula Deen

Ingredients

• 5 large yellow squash, halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup onion, diced
• 1 cup chicken flavored stuffing mix
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sour cream
• 1 cup shredded sharp Cheddar

Directions

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.