07-15-10
Key West Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Key-West-Chicken/Detail.aspx?ms=1&prop25=40581846&prop26=HealthyBites&prop27=2010-07-14&prop28=Reviews&prop29=Review_1&me=1
Makes 4 Servings
Ingredients:
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
Directions:
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
NUTRITION INFORMATION: Per serving: 184 calories; 6 g fat; 0 g fiber; 5.5 g carbohydrates; 25 g protein
07-13-10
Chipotle-Lime Chicken Tacos
Makes 4 Servings
Ingredients:
Directions:
Preheat the oven to 400 degrees F.Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.
07-09-10
Udon Peanut Butter Noodles with Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Udon-Peanut-Butter-Noodles/Detail.aspx?ms=1&prop25=40136525&prop26=DailyDish&prop27=2010-07-09&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 6 Servings
Ingredients:
1 (9 ounce) package dried udon noodles
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Directions:
Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
NUTRITION INFORMATION: Per serving: 423 calories; 16 g fat; 2 g fiber; 33 g carbohydrates; 34.5 g protein
07-09-10
Sesame Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Ambers-Sesame-Chicken/Detail.aspx?ms=1&prop25=40136525&prop26=DailyDish&prop27=2010-07-09&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions:
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
NUTRITION INFORMATION: Per serving: 438 calories; 20 g fat; 2.5 g fiber; 25 g carbohydrates; 38 g protein
07-06-10
Southwest Stuffed Chicken Roll-Ups
As seen on the following webpage: http://allrecipes.com/Recipe/Southwest-Stuffed-Chicken/Detail.aspx?ms=1&prop25=40074654&prop26=DailyDish&prop27=2010-07-06&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
6 (4 ounce) boneless skinless chicken breast halves
6 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch sticks
2 (4 ounce) cans chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
3/4 cup all-purpose flour
1/2 cup butter or margarine, melted
Directions:
Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, Parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture.
Place roll-ups, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.
07-03-10
Beer Can Rosemary Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Beer-Butt-Rosemary-Chicken/Detail.aspx?ms=1&prop25=39688456&prop26=DailyDish&prop27=2010-07-03&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 (12 fluid ounce) can beer
1 orange
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
2.Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
3.Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
4.Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
NUTRITION INFORMATION: Per serving: 437 calories; 17.5 g fat; 3.5 g fiber; 26.5 g carbohydrates; 34.5 g protein
07-01-10
Japanese Curry
As seen on the following webpage: http://www.seriouseats.com/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html
Makes 4 Servings
Ingredients:
For the roux:
3 tablespoons butter
1/4 cup flour
2 tablespoons garam masala (or curry powder)
1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)
Fresh ground black pepper
1 tablespoons ketchup (or tomato paste)
1 tablespoons tonkatsu sauce (or Worcestershire sauce)
For the curry:
2 teaspoon oil
2 large onions sliced thin
2 pounds chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 cups water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (I use a Microplane)
2 teaspoons kosher salt (use less if you use regular salt)
1 teaspoon garam masala
1/2 cup peas
Directions:
1. Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.
2. Add the carrots and the water, then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, puréed apple, salt, and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
4. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
5. Serve over rice or noodles.
06-29-10
Rosemary Ranch Chicken Kebabs
As seen on the following webpage: http://allrecipes.com/Recipe/Rosemary-Ranch-Chicken-Kabobs/Detail.aspx?ms=1&prop25=39612549&prop26=DailyDish&prop27=2010-06-29&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes
Directions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
NUTRITION INFORMATION: Per serving: 378 calories; 31 g fat; 0 g fiber; 5 g carbohydrates; 20 g protein
06-24-10
Spicy Honey-Glazed Chicken Breasts
Makes 8 Servings
Ingredients:
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
- Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
- Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
06-17-10
Zesty Slow Cooker Chicken Barbecue
As seen on the following webpage: http://allrecipes.com/Recipe/Zesty-Slow-Cooker-Chicken-Barbecue/Detail.aspx?ms=1&prop25=39018583&prop26=DailyDish&prop27=2010-06-17&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions:
1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
NUTRITION INFORMATION: Per serving: 300 calories; 8 g fat; 0 g fiber; 32 g carbohydrates; 23 g protein