Tasty Tuesday

It was a beautiful day today so I wanted to cook something outside on the grill. I found this recipe on Allrecipes.com and it's very easy. So easy in fact that even after putting the food on the grill and then the grill running out of propane I was able to schlep it back inside and cook it all in a grill pan. Slainte!

Grilled Peanut Chicken
Ingredients
2 tbsp reduced fat peanut butter
1 tbsp fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves

Directions
1. Spray grill with Pam or light oil. Preheat grill on high heat.
2. In a bowl, mix together the peanut butter, lime juice, soy sauce, garlic, and cayenne pepper. Note: I added about 1 tsp of hot water to the mixture to soften the peanut butter a bit and make it mix together a little easier.
3. Place chicken on grill and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear. Remove from grill using a spatula to keep crispy bits on the chicken rather than on the grill.

I served with grilled zucchini and rice. It was so easy and very tasty. Next time I will double the peanut butter mixture to serve with the rice or for dipping sauce.

Tasty Tuesday

Over the last week or so I have been busy and haven't wanted to spend a lot of time in the kitchen cooking. I looked in my cookbook cupboard and pulled out a slow cooker cookbook. I don't remember where I got it and I don't think I've ever opened it before. I thought a slow cooker recipe would be ideal for my cooking mood. I found this one. It isn't something that can't be made outside of a slow cooker, but because it cooked for a long time everything was very tender and the flavors seemed to be more intense. Slàinte!

Slow Cooker Southwestern Chicken
Ingredients
2 - 15oz can corn, drained
1 - 15 oz can black beans, rinsed and drained
1 cup chunky salsa
3 large boneless, skinless chicken breasts, cut in half
1 cup Cheddar cheese (I used a little more to serve)
Tortillas (I prefer corn)

Directions
1. Mix corn, black beans, and 1/2 cup salsa together in slow cooker.
2. Place chicken breasts over mixture.
3. Pour remaining 1/2 cup salsa over the top of chicken.
4. Cover and cook on low for 7-8 hours, or high for 4-5 hours
5. Before serving, use fork to shred chicken. The longer you wait, the easier it will be.
6. Sprinkle Cheddar cheese over the top of the chicken and stir into the slow cooker. Cover and let cook for about 15 minutes.
7. Serve with warmed tortillas and any other condiments you like on tacos.
Note: Be sure to drain the corn and beans well, so it's not too watery. The cheese at the end will thicken it up a bit.

I will make this again for sure, but next time I will add some fresh cilantro to the tortillas before serving.

Tasty Tuesday

Tasty Tuesday is pleased to announce that all your favorite Tasty Tuesday recipes now have links on the side bar, right below my blog roll. Thanks JLo for kick in the butt to do it.

This week's recipe is really just a sandwich, but it is one of my favorite, super quick meals,

I keep the ingredients in my kitchen so if I am feeling less creative with my cooking I can throw this together and still have a nutritious, satisfying meal. Slàinte!

Greek (because I think some of the ingredients are Greek) Chicken Pita

Ingredients (enough for one pita)

1/2 grilled chicken breast, shredded (best served warm)

Lettuce

1 tbsp feta cheese

1 tbsp chopped kalamata olives

1 tbsp chopped sun dried tomatoes

1 pita bread, cut in half (I used Western Bagel's Alternative Pita)

1 tbsp Greek salad dressing (optional)

Note: There are so many good flavors that I don't usually add the dressing. Since I also pack this sandwich for my work lunches, the dressing would make it too soggy.

Directions

1. Mix feta, olives, tomatoes and lettuce together in small bowl. Add the warm chicken. Combine. If using the dressing, mix that in as well.

2. Open the pita halves and then lightly toast to the pita is a bit crispy.

3. Spoon half the mixture into each pita half.

Here is the pita sandwich served with apples and the best potato chips ever, Salt and Cracked Pepper Kettle Chips. I had it Sunday night for dinner, but made extra to bring for lunches this week.

Tasty Tuesday

I know, I know, I know...I have posted this recipe before. It pains me to repeat a post and I know I give other repeaters such a hard time, but the repeat is for good reason. Back in August I posted this recipe in my first Tasty Tuesday, but it was August and everyone was hot, from the heat. It is now November and in most of the world it has cooled, except of course in Socal where it's still super hot, so I wanted to remind you about my most favorite and easy soup recipe. So this is not really a repeat but more a public service announcement. Slàinte!

Chicken Tortilla Soup - Slow Cooker
Ingredients
2-3 boneless/skinless chicken breasts (can be frozen)
1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chile peppers

2 garlic cloves, minced

2 cups water
1 (14.5 oz) can chicken broth

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 (10 oz) package frozen corn

1 tbsp chopped fresh cilantro (add more if you like it like I do)

7 corn tortillas

vegetable oil

Directions

1. Put all ingredients (except tortilla and oil) into slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Before serving, shred chicken using a fork - it will just fall apart.

2. Preheat oven to 400.

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until lightly brown and crisp, about 10 to 15 minutes.
5. Add tortilla strips and any other toppings...serve!

Tasty Tuesday

This week's recipe is so yummy but so sinful! It is not a low-cal recipe, so the health concious beware. I'd like to play with it a bit to see if I can lessen the fat content, but I haven't wanted to ruin it. If anyone has any ideas let me know. I served this at a Christmas dinner last year along with some other Christmasy dishes and it was a hit. If you are looking for something rich and super-duper easy, try this. (I don't have any photos of this one. The next time I make it I will take them.)

Chicken Breasts in Tarragon Cream Sauce
Ingredients
4 boneless/skinless chicken breast halves (about 1.5 pounds)
Salt and Pepper
2 tsp olive oil
2 garlic cloves, peeled and crushed
3/4 cup dry white wine (I use pinot grigio)
1 cup heavy cream
2-3 tsp fresh tarragon, coarsely chopped
the juice of 1 lemon
12 oz cooked egg noodles

Directions
1. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for about 3 seconds. Carefully place chicken breasts into the pan and cook them for about 1 minute on each side just until they begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Reduce the heat to low. Add the wine to the pan and cook for 30 seconds. Then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes.
3. Transfer the chicken breasts to a serving dish. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed.
4. Add chicken to egg noodles and cover with sauce. Mmmm!

Note: Start the water for the noodles so it is ready when you begin the chicken. Add the noodles when you start the chicken. They will be done at about the same time.

Tasty Tuesday

This week's recipe is a favorite among my guests! It came from a parent who made it for a luncheon at school. I've only made it in a Dutch oven, but it can be kept warm and served in a slow cooker. Slàinte!

Chicken Noodle Soup (No picture this week. I tried to steal one from google but none of them did the homemade noodles justice. Next time I make it, I will take a picture)

Ingredients

1 whole chicken

2-3 bouillon cubes or 1 1/2 tbsp chicken base

6 eggs

2 tbsp Crisco shortening

flour (a lot)

salt and pepper

1. Remove/Discard packet of "goodies" from whole chicken. Place chicken in large pot and cover with water. Bring to boil and then simmer uncovered 5-6 hours. Add water as needed to keep chicken covered.

2. Remove chicken from pot and place in bowl. Pour broth through strainer into another pot. Add boullion cubes or base. Bring to boil and then reduce heat to a slow boil.

3. For noodles, mix eggs,Crisco, and s&p together. Then add flour to mixture until the dough is very thick and can't be stirred any more. I use the dough hook on my stand mixer.

4. Cover large cutting board and rolling pin with flour. Roll out pieces of the dough to about 1/8-1/4 inch thick. Cut dough into sqaures (or any shape). Put dough in pot of broth. Noodles will cook instantly.

5. When chicken has cooled, debone and add chicken pieces to broth and noodles. I use mostly white meat, but dark meat can be used for more flavor.

6. Cook at a slow boil for another 10 minutes. Serve.

Tasty Tuesday

I lived on the East Coast for about 8 years during and just out of college. You haven't had good Italian food until you've eaten in the North End of Boston or Federal Hill in Providence, of course the exception being Italy. During my time there, I fell in love with lemon, wine and garlic in cooking. Piccata, scallopini, marsala, etc. Mmmmmmm, tasty!. I have made some of these dishes and they can be a bit time consuming, so when I found this recipe in a Rachel Rey (30 minute meals) cookbook, I was very excited to try it. No, it's not quite the same as the full-blown meal, but it's quick and has a great lemony-wine taste. The best part about cooking with wine is that you can drink a glass while you're cooking, the bottle's already open. Slàinte!


Chicken Piccata Toss

1lb penne pasta
2 tbsp olive oil
1 ¼ lb chicken breasts cut into 1 inch pieces
Salt and pepper to taste
2 tbsp butter
4 cloves of garlic - chopped
2 medium shallots – chopped
2 tbsp flour
½ cup white wine (I use 1 cup)
The juice of one lemon (I use two)
1 cup chicken broth
3 tbsp capers – drained (I don't like food shaped like little green balls, so I don't add them)
½ cup chopped parsley
Chives for garnish

Cook pasta and drain.
Heat a deep nonstick skillet over med-high heat. Add 1 tbsp olive oil and the chicken to the pan (I added some garlic to the chicken while cooking). Season chicken with salt and pepper. Cook until lightly golden all over, about 5-6 minutes. Remove chicken and set in a serving dish while you prepare sauce. Return skillet to the heat and reduce to medium. To the skillet, add another tbsp of oil, 1 tbsp butter, the garlic and shallots and sauté for 3 min. Stir in flour and cook 2 minutes. Whisk in wine and reduce liquid, 1 min. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When sauce comes to a bubble add remaining tbsp of butter to give it a little shine. Put the chicken back in the pan and heat through a minute or two. Toss hot pasta with chicken and the sauce. Top with chives and serve. Serves 4.

Tasty Tuesday

It's that time again...Tasty Tuesday. This is a dish I've been making for a several years now. It's very rich and cheesy. Slàinte!

Chicken Breasts Stuffed w/ Asiago Cheese in Lemon Sage Sauce

6 skinless, boneless chicken breasts
6 slices Asiago cheese, each about 4x1 ½ in. thick
¼ tsp salt
¼ tsp freshly ground pepper
3 Tbsp lemon juice (I use more cause I like it lemony)
2 Tbsp butter
12 fresh sage leaves, roughly chopped
1/4 cup chicken broth


1. Preheat over to 350 degrees F. Cut a 2 ½ in. pocket through the thicker side of each breast, stopping ½ in. from the top of the breast and ½ in. from the side. Lay the breasts on a sheet or plastic wrap with the pocket facing you and place a second sheet of plastic wrap on top. Using a meat mallet, lightly pound the thick end of the breast so the sides are of thickness.

2. Break each slice of cheese in half and place two pieces in each pocket of the chicken. Season the chicken with the salt and pepper and lightly rub with 1 ½ Tbsp. of the lemon juice to moisten.

3. Divide 1 ½ Tbsp. butter in half and melt in 2, 12in. ovenproof skillets. Add the breasts, round side down, and scatter sage pieces in the skillets. Cook breasts until golden, 3 minutes: turn them and place skillets in oven until chicken is just cooked through. 5 minutes.

4. Transfer chicken to a warm plate. Add the rest of the lemon juice and chicken broth to one of the skillets over low heat, scraping up the browned bits, and transfer all to the other skillet. Increase the heat to medium-high and add the remaining butter, swirling the skillet until the sauce comes to a boil. Reduce until slightly syrupy, 2 minutes. Spoon over chicken and serve.


The chicken is good alone with cooked vegetables, but I really like the chicken and sauce served over pasta. Enjoy!

You'll notice there are only 4 chicken breasts in the picture. That's because I only have one skillet that can go in the oven and it only fits 4. I therefore adjust the recipe accordingly. :)