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Posts Tagged "chicken"

Mushroom Chicken with Parsnip Puree

Posted in Fresh Recipes, Lunch & Dinner, Meat & Poultry
February 26th
2010

mushroom-chic-w-parsnip-puree

 

4 chicken breasts

1 lb cremini mushrooms, quartered

½ red onion, thinly sliced

1 garlic clove, minced

1 tbsp fresh thyme leaves

¼ cup white wine

1 lb bag parsnips

Chicken broth

Olive oil

Salt & pepper

 

Peel & chop the parsnips, place in a saucepan and cover with chicken broth.  Simmer, covered, until tender, about 30 minutes.  Puree in the blender, adding more water or chicken broth if needed.  Meanwhile, season the chicken on both sides with salt & pepper.  Heat olive oil in a sauté pan to medium-high.  Lightly brown the chicken on both sides then remove and set aside.  Add the onions, garlic, mushrooms & thyme to the pan and sauté for 5-7 minutes, until the mushrooms begin to soften.  Add the white wine and simmer for 2-3 minutes, then add the chicken back in.  Cover loosely and simmer over medium-low heat for another 7-10 minutes, until chicken is cooked through. Serve the chicken and mushrooms over the pureed parsnips. 

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Written by jenn on February 26th, 2010 at 3:42 PM No Comments »

Lemon Parsley Chicken with Tzatziki Sauce

Posted in Fresh Recipes
June 23rd
2009

Lemon Parsley Chicken with Tzatziki Sauce

Serves 4

 

4 chicken breasts, cut into chunks

Juice of 2 lemons

4 garlic cloves

½ cup parsley, chopped

¼ cup olive oil

2 small zucchini, chunked

2 small summer squash, chunked

Salt and pepper

 

Preheat grill to medium-high.  Combine lemon juice, garlic, parsley, olive oil and a pinch of salt and pepper in blender and puree.  Brush the veggies with the lemon-parsley marinade then pour the rest over the chicken and let sit for 30 minutes. Using skewers, make kebobs with the chicken, zucchini and squash.  Grill the kebobs for 3-5 minutes on each side, until the chicken is done and the veggies are tender.  Remove.  Serve with Tzadziki sauce and couscous.    

 

 

Tzadziki Sauce

½ cup plain greek yogurt

Juice of 1 lemon

2 tbsp chopped dill

1 tbsp chopped parsley

¼ cup grated cucumber

Salt and pepper

 

Combine all ingredients well. 

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Written by jenn on June 23rd, 2009 at 2:56 PM No Comments »

Chicken & Broccoli Salad with Tarragon Dressing

Posted in Fresh Recipes
June 10th
2009

Chicken and Broccoli Salad with Creamy Tarragon Dressing

Serves 4-6

 

 Chicken Broccoli Salad with Creamy Tarragon Dressing

 

4 chicken breasts

2 heads broccoli, chopped into small florets

½ cup cherry tomatoes, halved

½ cup sliced red onion

2 tbsp chopped tarragon

2 tbsp scallion

¼ cup lemon juice

¾ cup plain yogurt

1 tbsp agave nectar

Salt and pepper

 

 

Season the chicken breast with salt and pepper and roast in a 350˚ oven for 20-25 minutes, or until done.  Let cool then roughly chop.  Steam the broccoli in salted water for 5-7 minutes, until al dente.  Drain and let cool.  Combine the chopped chicken with the broccoli, tomatoes and red onion.  Set aside.  To prepare the dressing, stir together the tarragon, scallion, lemon juice, yogurt and agave nectar.  Season with salt and pepper to taste.  Pour the dressing over the chicken salad and combine well to coat all ingredients.  Serve a thick slice of whole-grain bread.  

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Written by jenn on June 10th, 2009 at 5:44 PM No Comments »

Grilled Curry Chicken with Mango Quinoa Salad

Posted in Fresh Recipes
May 3rd
2009

Grilled Curry Chicken with Mango Quinoa Salad

This recipe was inspired by a fellow soccer mom.  Thanks Jeanette!

 

 

For the Chicken

5-6 chicken breasts

2 tbsp olive oil

1 tsp salt

1 tbsp curry powder

 

Combine all ingredients in a bowl and let sit while the grill is preheating to medium high.  Grill chicken about 3-5 minutes per side, until you have nice grill marks and chicken is cooked through.  Serve with Mango Quinoa Salad.

 

 

 

For the Mango Quinoa Salad

1 ½ cups dry quinoa

3 cups of water

1 garlic clove

2 small mangos, peeled and diced

½ English cucumber, diced

½ red onion, diced

Handful of mint and basil, chopped

Juice of ½ lemon

2 tbsp olive oil

Salt and pepper to taste

 

Bring water to boil and stir in quinoa and garlic clove.  Bring back to a boil.  Cover, reduce heat and simmer about 10 minutes, until water is absorbed and quinoa is al dente.  Remove from heat, take out garlic clove, and let quinoa cool.  Once it has cooled, add in rest of ingredients and mix well.  Serve with Curry Grilled Chicken. 

 

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Written by jenn on May 3rd, 2009 at 6:25 AM No Comments »

What’s For Dinner Tonight?

Posted in Uncategorized
April 18th
2009

What’s For Dinner?

 

wfd-1

 

Cumin & Sesame Grilled Chicken

Grilled Asparagus

Grilled Eggplant with Provolone

Trader Joe’s Harvest Grains Blend

 

 

 

Cumin & Sesame Grilled Chicken

Drizzle chicken with olive oil.  Then sprinkle both sides with salt, pepper, garlic powder, ground cumin and sesame seeds.  Grill until done. 

 

 

Grilled Asparagus

Trim off bottom of asparagus and wash.  Toss lightly with a drizzle of olive oil and sprinkle of salt and pepper.  Grill for 2-3 minutes per side, or until asparagus have light grill marks.  They will be al-dente and delicious! 

 

 

Grilled Eggplant with Provolone

Wash eggplant, trim off top and bottom and slice lengthwise into 1/3” slices.  Drizzle both sides with olive oil, then sprinkle with salt and pepper.  Grill the first side for 2-3 minutes, until it has nice grill marks and the flesh is tender.  Flip slices over, layer with ½ slice provolone cheese, and continue to grill for another 2 minutes until cheese is melting. 

 

 

Trader Joe’s Harvest Grains Blend

A blend of large couscous, baby garbanzo beans, and red quinoa.  Prepare according to directions on package. 

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Written by jenn on April 18th, 2009 at 6:22 PM No Comments »

Chicken Chow-Chows

Posted in Fresh Recipes
April 15th
2009

Chicken Chow-Chows

Chicken Chow- Chows

 

Corn tortillas (about 2 per person)

Shredded chicken (great use for leftovers)

Shredded cheddar cheese

Sliced avocado

Diced tomato

Jalapeños

Salsa/Sour cream/other fixin’s

 

 

Super simple… Turn the oven on broil.  Place tortillas on a cookie sheet, spread a generous handful of cheese on tortillas, stick under broiler until cheese is melted and chicken is warmed- just a couple minutes.  Pull out, top with avocado, tomato, jalapeños, and any other favorite fixin’s. 

 

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Written by jenn on April 15th, 2009 at 9:28 AM No Comments »

Chicken Taco Soup

Posted in Fresh Recipes, Meat & Poultry, Soups, Salads, Sides
February 25th
2009

Just came up with this soup the other day.  It’s got a mild kick, and amazing flavor, from the Chipotle taco seasoning mix.  Try it out and let me know what you think!

3 celery stalks, chopped

1 small onion, chopped

3 cloves of garlic, minced

1 15oz can chopped tomatoes with mild green chile

1 32oz box chicken broth

1 package of boneless, skinless chicken thighs, chopped into small chunks

½ head napa cabbage, chopped (this replaces the lettuce normally in tacos)

1 cup baby corn, chopped (you could also use frozen corn kernels, but I like the texture     from the baby corn)

½ a package of chipotle taco seasoning mix

 

For topping:

Sour cream

Shredded cheddar cheese

Crushed corn chips

 

In a soup pan, sauté the onion and celery in a tablespoon or so of olive oil until tender.  Add in the garlic and sauté for another minute then add in the rest of the ingredients.  No brain science here.  Simmer until the chicken is cooked through and starting to shred.  To serve, fill soup bowl with Chicken Taco Soup, sprinkle with cheese, and a few crushed corn chips then top off with a dollop of sour cream.  So yummy!

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Written by jenn on February 25th, 2009 at 9:20 PM No Comments »
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