Tuesday, September 28, 2010

Chicken with Creamy Chive Sauce


This was a fairly easy and tasty dish that I cooked on a weeknight. I think I followed the recipe pretty much as written...I don't always do that. I served it with the creamy mashed cauliflower that was also listed with the recipe. That I would not make again. I don't know how anyone could mistake that for potatoes. The cauliflower flavor was very obvious!


Thursday, September 16, 2010

Caribbean Chicken with Black Beans and Sweet Potatoes

I have made this a few times. It is pretty good and very healthy. I made it this past week for after soccer practice. Because of this, I made many changes that I think actually made this a better dish.

- I used cajun seasoning instead of blackening
- I seared the chicken before cooking the sweet potatoes, then cooked the rest of it in the same pan.
- used more chicken broth
- cooked the sweet potatoes for 10 min, added the chicken, cooked another 10 minutes and then did the rest of the recipe.
- reheated in the oven while we were at soccer.
- I forgot to add salt. I think that is why it was just ok.

Yummy! Since it was after practice, we were pressed for time, so I didn't take a picture. Here is what was left in the pan. I served it with homemade applesauce.


Caribbean Chicken with Black Beans, Sweet Potato & Lime
Eating Well - Winter 2004

A prepared spice blend like jerk seasoning makes an appealing crust on the chicken breasts and adds complex flavor to the black bean-sweet potato ragout. (Adapted from Cooking the RealAge Way). My note - I may have to check this cookbook out!! :D

2 tsp. canola oil or olive oil
1 medium white onion, chopped (I used yellow onion)
1 medium sweet potato, unpeeled, cut into 1/2-inch chunks (I used 2 sweet potatoes and peeled them - my peels had lots of eyes and other yucky things)
4 tsp. Caribbean jerk seasoning OR blackened seasoning mix, divided
1 cup reduced-sodium chicken broth
2 bay leaves OR 1/2 tsp. Old Bay seasoning (I used Old Bay)
4 boneless, skinless chicken breast halves (1-1/4 pounds total)
1 lime
1 15-1/2 oz. can black beans, rinsed
1/4 tsp. salt, or to taste
Picapeppa Sauce, mango chutney, plain yogurt, chopped cilantro for garnishes (optional)

1. Heat a large deep skillet over medium-high heat. add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsps seasoning mix over the vegetables; cook for 1 minute. Add broth and bay leaves (or Old Bay), if using; simmer, stirring occasionally for 10 minutes.

2. Meanwhile, preheat broiler. Sprinkle the remaining 2 tsp. seasoning mix over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan over medium heat or grill over medium coals.)

3. Grate enough lime zest to measure 1/2 tsp.; cut lime into quarters (I skipped this and just squeezed a big squeeze of lime into the whole dish when it was done). Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and swerve with lime wedges. Garnish as desired.

Makes 4 servings.

Oh, and I also made the chimicangas that Lindsey recently reposted.


Friday, September 10, 2010

Grilled Chicken Skewers

So, I did a small search for chicken recipes and stumbled upon this recipe for Grilled Chicken Skewers. The reason I was drawn to it was twofold...ONE because we had frozen corn dogs the night before and everyone seemed good with the whole "Meat on a stick" concept and TWO it wasn't much of a recipe...more of a put some chicken on a stick and grill...I like that!!

I did some colorful veggies as well! It did attempt a marinade for the veggies and the chicken...just some oil, vinegar, etc that I threw on it.


This turned out GREAT and my husband and I both really enjoyed this!!! The kids...ehhh. I served it with some Vegetarian Re Fried Black Beans...

This is just a great way to spice up boring chicken. Pretty easy as well...

Wednesday, September 8, 2010


I am breaking the rules with Kerri's permission. Since I am a vegetarian, this month's challenge would be a tough one for me. Kerri told me I could post recipes that originally contained chicken but I adapted for us.

This recipe for Oven-Fried Chicken Chimichangas was originally posted by KAJ last year.

My husband, who is not a vegetarian, asks for these on a regular basis. I swap a couple of cups of pinto beans for the chicken and pretty much follow the rest of the recipe. Or at least I usually pretty much follow the recipe.

This time we didn't have the right size tortillas. I had to use 8-inch ones (wheat). I also didn't want to bake them in the oven long enough to get the chimi's really toasty the way I like them (25 minutes just never seems to be long enough for me). Instead of baking them, I toasted them up in a skillet and it worked really well. I started them seam-side down and didn't lose too many beans. It would have worked even better if I had the giant burrito size tortillas.

It was Manny's late work night, so I was working with this handicap. One of the reasons I cut a few corners.

I served them (yes, I ate 2. Small tortillas, remember?) with guacamole, sour cream and Mexican rice. Oh, and forgive the paper plate. We are between moves and I refuse to unpack anything. Mmmmm!

Tuesday, September 7, 2010

Creamy grilled chicken piccata


This is another repeater that KAJ made. Most of the reviews of this were good, it sounded easy, so why not give it a try? Glad I did! To be honest, lemons were expensive that week, so I just bought lemon juice. Maybe because of this, I do feel the lemon flavor was week, especially in the marinade, but I only let it marinade for about 4 hours. The sauce over the pasta was easy and it turned out fantastic. I highly recommend trying this one if you are looking for an easy meal.

Monday, September 6, 2010

Healthy Crunchy Baked Chicken Breast

I actually stumbled on this recipe like 6 months ago, but never made it. There are a bunch of pictures on this site, which I like. I did a small taste test with the oatmeal coating versus just some panko(Japanese bread crumbs) coating. My oatmeal might have been old, but these were not as crunchy as I was hoping for. My kids only moderately ate them... I might try them again with some newer oats. They liked the panko strips.



Thursday, September 2, 2010

September Challenge - don't be chicken!

Ok, monthly challengers, for our blogaversary, I was trying to find some basic weeknight chicken recipes on this blog and came up way short. So, that is your challenge for this month - chicken. Now, I am picturing something along the lines of your boneless skinless breasts on sale for 2.99/lb, but any chicken recipe will do.


And, and, and. No cheating on this. You are to make one of your chicken standbys to share with the group.

AND make a new recipe to you.

I mean, come on! It's chicken!

Roasted Eggplant Dip

I made this recipe which is technically from a cookbook, but I read about it on a blog, so I'm going to slip it in here.... anyone mind?

not gonna lie, it looks a lot like a #2 diaper...

It was a good way to use some CSA eggplants. I'm not a big eggplant fan, but I did like them in this dish. I used it as a spread with goat cheese over toasted bread.