Fast, easy, delicious, healthy, affordable, and unique. Seriously, what more can you ask for in a meal? (And the "Thai" is in quotes because I made up the recipe myself. It's Thai inspired, but I'm not sure how authentic it really is.)
"Thai" Peanut Noodles
1 lb boneless, skinless chicken breast
3 TBSP olive oil
12 oz linguini
1 bag frozen stir fry vegetables
1/4 cup soy sauce
1/2 cup chunky peanut butter
1 fresh lime
1 TBSP fresh grated ginger (or dried)
1 tsp chopped garlic
1/2 tsp pepper
1/4 cup honey
1 big handful fresh cilantro leaves (optional)
1) Cut the chicken into 1" cubes. Season with pepper and the zest from the lime (grate off the outside green part, but don't go so deep it turns white.) Heat a large skillet or wok. Add oil, and then add the chicken. Let cook for about 2 minutes per side, until lightly browned.
2) Meanwhile, boil a big pot of water. Cook pasta according to package directions.
3) Add the vegetables to the chicken and toss to combine. Let cook on high heat for about 5 minutes, to cook vegetables.
4) Mix together remaining sauce ingredients: Soy sauce, peanut butter, garlic, ginger, lime juice, and honey. It may be a little gloppy.
5) Pour sauce over vegetables and chicken and stir to combine. Reduce heat to medium low and hold it there until the noodles are done cooking.
6) When noodles are done, drain them and toss them in with the peanut sauce, chicken, and vegetables. Sprinkle with fresh cilantro. Enjoy!
Notes:
-For Vegetarian, use frozen, shelled Edamame or even little shrimp.
-For Gluten-Free, use a good rice pasta fettucini.
-Buy your favorite bag of stir fry mix. My favorites have carrots, snow peas, onions, peppers, water chestnuts, and mushrooms. Of course you can chop fresh veggies instead of frozen. I just like the convenience of frozen in this dish.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
7.06.2011
6.23.2010
Chicken Cordon-Blue Casserole
This isn't quite as gourmet as my normal posts on here, but it was really tasty, really easy, and really fast. And, it can be easily frozen in its raw state and saved for some other day.
Chicken Cordon-Blue Casserole
1 1/2 pounds chicken tenders or chicken breasts, cut into 1" cubes
1/2 pound ham (ham steaks, ham slices, deli cut...however you've got it)
1/4 pound sliced swiss cheese
1/2 cup mayonnaise
3/4 cup sour cream
1 tsp garlic
1 tsp italian seasoning or dry basil leaves
1 roll ritz crackers
4 tbsp butter
1) Spray a casserole dish with cooking spray.
2) place chicken cubes in the bottom of the dish. Sprinkle with salt and pepper.
3) layer in the ham and the swiss cheese.
4) mix together the mayonnaise, the sour cream, garlic, and Italian Seasoning. Pour over the Swiss cheese.
5) Crunch up the ritz crackers and sprinkle on top. Dot with small slices of butter.
6) bake casserole at 350 degrees for 40 minutes, until bubbly and crunchy on top and chicken is cooked through.
Can be served with rice or baked potatoes, or plain.
*Note: if you want to freeze this casserole, line a 13x9 pan with heavy duty (hole-free) aluminum foil. Spray the inside of the foil and make the casserole according to directions, but instead of baking, put in the freezer. Once it is frozen solid, pop it out of the pan and wrap again with foil or plastic wrap. At baking time, put the casserole in its foil back in the pan you froze it in. Bake an extra 10-20 minutes if it was frozen when it went in the oven. Most casseroles can be frozen using this method--a great idea if you want to get ahead on your cooking or make a dinner for a friend.
Chicken Cordon-Blue Casserole
1 1/2 pounds chicken tenders or chicken breasts, cut into 1" cubes
1/2 pound ham (ham steaks, ham slices, deli cut...however you've got it)
1/4 pound sliced swiss cheese
1/2 cup mayonnaise
3/4 cup sour cream
1 tsp garlic
1 tsp italian seasoning or dry basil leaves
1 roll ritz crackers
4 tbsp butter
1) Spray a casserole dish with cooking spray.
2) place chicken cubes in the bottom of the dish. Sprinkle with salt and pepper.
3) layer in the ham and the swiss cheese.
4) mix together the mayonnaise, the sour cream, garlic, and Italian Seasoning. Pour over the Swiss cheese.
5) Crunch up the ritz crackers and sprinkle on top. Dot with small slices of butter.
6) bake casserole at 350 degrees for 40 minutes, until bubbly and crunchy on top and chicken is cooked through.
Can be served with rice or baked potatoes, or plain.
*Note: if you want to freeze this casserole, line a 13x9 pan with heavy duty (hole-free) aluminum foil. Spray the inside of the foil and make the casserole according to directions, but instead of baking, put in the freezer. Once it is frozen solid, pop it out of the pan and wrap again with foil or plastic wrap. At baking time, put the casserole in its foil back in the pan you froze it in. Bake an extra 10-20 minutes if it was frozen when it went in the oven. Most casseroles can be frozen using this method--a great idea if you want to get ahead on your cooking or make a dinner for a friend.
6.07.2010
Grilled BBQ pizza
I used my standard pizza dough recipe, but switched up the cooking method to make a fun new meal: grilled pizza! Here's the instructions for making grilled pizza. The recipes are scattered across this blog, but I've linked them all up.
Grilled BBQ Pizza
1) Make your pizza dough. Here's my favorite recipe.
2) Make your sauce. Since I'm doing a BBQ pizza, I'm using this barbecue sauce.
3) For BBQ chicken:
~ Place five boneless, skinless chicken THIGHS (or 3 breasts) in a bag and cover with 1/2 cup homemade barbecue sauce. Let marinate for 1 hour. Grill over medium high heat for four or five minutes per side, until chicken is done. Cut into strips or chunks.
4) Assemble all ingredients: we like grilled barbecue chicken, sliced mushrooms, sliced red peppers, caramelized onions (sauteed onions cooked for a long time), and lots of white cheese (mozzarella and Monterrey jack combo).
5) Heat up grill to low heat. Roll out a piece of pizza dough. Carefully lay it on the hot grill. Once it's down, you're not going to want to touch it; so be prepared for amorphous blobs of pizza, instead of pretty round ones. It's just impossible to set it down in a nice circle on a hot grill. NO PANS NEEDED! Just lay the dough right on the hot grill!
6) cook for about four minutes, until the bottom of the dough starts to get golden brown grill marks. Remember, LOW heat. Remove dough to a pan, with the cooked part up, the sticky side down.
7) Spread cooked side of dough with sauce, and all desired toppings. Return pizza to grill, lower the lid, and cook for about 10 minutes on low until bottom is golden and crispy, and cheese is totally melted.
8) remove from grill and enjoy!
Tools you will want to have around as you're grilling: A big grill-friendly spatula/pancake turner, a couple pairs of good tongs, hot pads, and some big trays to move food on and off of. Maybe even 2 people to help out.
4.11.2010
Creamy Lasanga
My wonderful sister-in-law Raychel came to my house yesterday, and (as is typical with me) we got to talking food. She had some artichokes and had no clue how to use them. This is the recipe I suggested.
First: This is a pretty good link demonstrating how to clean a fresh artichoke to prepare for use in a recipe like this.
http://www.youtube.com/watch?v=J3tivOcd530&feature=related
Once they're cleaned and prepared, you can boil them for about 10 minutes before cooling and chopping into pieces for this recipe. Or, if you don't have fresh artichokes or don't want to bother with cleaning and preparing them, you can find very yummy canned artichokes in the grocery store. I find them in the same aisle as canned olives and green beans. I don't like the marinated artichokes as well as the plain ones--the plain are much much cheaper, and since I'm putting them in a creamy lasagna, they don't need the extra flavors.
Alright, on to the recipe:
Creamy Lasagna
Sauce:
1/2 cup (1 stick) butter
1 onion, chopped
1/2 cup flour
1 quart milk
1 tsp nutmeg
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 Tbsp Italian Seasoning
2 (10 oz or so) boxes of frozen spinach, thawed and squeezed dry of all green juice
1 can (or 2 fresh, prepped, cleaned, and cooked) artichokes, drained and chopped
1 can chopped water chestnuts, drained
Optional: 2 chicken breasts, cooked and cubed OR 2 cups cooked lentils
1) In a large pot, melt the butter and add the chopped onion. Cook for 2 or 3 minutes, until onion begins to soften.
2) Sprinkle on flour and whisk to combine until flour soaks up the liquid. (this is called a roux.) Cook for 1 minute.
3) add milk. Whisk thoroughly and bring to a boil.
4) Remove from heat and add all other ingredients. Make sure your veggies are all drained well!
Cheese filling:
1 16 oz container small-curd cottage cheese
8 oz cream cheese, softened
2 eggs
2 cups shredded mozzarella cheese
1 tsp pepper
5) Mix all ingredients together and set aside.
6) Soften 1 pound lasagna noodles by placing in a shallow baking dish and covering with boiling water. Let sit for 5 minutes, then drain water.
7) In a 13 by 9 pan, place a layer of noodles on the bottom. Cover with half of the cheese filling, then half the sauce. Add more noodles, then the remaining cheese filling and the remaining sauce. Top with the last of the noodles.
Cheese-and-breadcrumb topping:
3/4 cup breadcrumbs
1 tsp Italian seasoning
1/4 cup parmesan cheese
1/4 cup butter, melted
8) mix together breadcrumb topping and sprinkle over the top layer of lasagna.
9) Cover dish with foil. Bake at 350 for about 1 hour, or until noodles are tender and sauce is bubbly all the way through. Enjoy!
Notes:
-You can leave out the breadcrumb topping and just top with shredded mozzarella cheese, if preferred.
-This can be made with chicken, lentils, or just plain.
-A myriad of vegetables can be added, if desired: grated carrots, chopped celery, shelled peas, or chopped broccoli would all be fantastic. Just add to the sauce when you add the spinach and artichokes.
-I'm not sure how to make a roux gluten-free...if you have any ideas, let me know! Because this recipe, with a GF roux, GF noodles, and plain cheese on top, would be mighty fine...
First: This is a pretty good link demonstrating how to clean a fresh artichoke to prepare for use in a recipe like this.
http://www.youtube.com/watch?v=J3tivOcd530&feature=related
Once they're cleaned and prepared, you can boil them for about 10 minutes before cooling and chopping into pieces for this recipe. Or, if you don't have fresh artichokes or don't want to bother with cleaning and preparing them, you can find very yummy canned artichokes in the grocery store. I find them in the same aisle as canned olives and green beans. I don't like the marinated artichokes as well as the plain ones--the plain are much much cheaper, and since I'm putting them in a creamy lasagna, they don't need the extra flavors.
Alright, on to the recipe:
Creamy Lasagna
Sauce:
1/2 cup (1 stick) butter
1 onion, chopped
1/2 cup flour
1 quart milk
1 tsp nutmeg
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 Tbsp Italian Seasoning
2 (10 oz or so) boxes of frozen spinach, thawed and squeezed dry of all green juice
1 can (or 2 fresh, prepped, cleaned, and cooked) artichokes, drained and chopped
1 can chopped water chestnuts, drained
Optional: 2 chicken breasts, cooked and cubed OR 2 cups cooked lentils
1) In a large pot, melt the butter and add the chopped onion. Cook for 2 or 3 minutes, until onion begins to soften.
2) Sprinkle on flour and whisk to combine until flour soaks up the liquid. (this is called a roux.) Cook for 1 minute.
3) add milk. Whisk thoroughly and bring to a boil.
4) Remove from heat and add all other ingredients. Make sure your veggies are all drained well!
Cheese filling:
1 16 oz container small-curd cottage cheese
8 oz cream cheese, softened
2 eggs
2 cups shredded mozzarella cheese
1 tsp pepper
5) Mix all ingredients together and set aside.
6) Soften 1 pound lasagna noodles by placing in a shallow baking dish and covering with boiling water. Let sit for 5 minutes, then drain water.
7) In a 13 by 9 pan, place a layer of noodles on the bottom. Cover with half of the cheese filling, then half the sauce. Add more noodles, then the remaining cheese filling and the remaining sauce. Top with the last of the noodles.
Cheese-and-breadcrumb topping:
3/4 cup breadcrumbs
1 tsp Italian seasoning
1/4 cup parmesan cheese
1/4 cup butter, melted
8) mix together breadcrumb topping and sprinkle over the top layer of lasagna.
9) Cover dish with foil. Bake at 350 for about 1 hour, or until noodles are tender and sauce is bubbly all the way through. Enjoy!
Notes:
-You can leave out the breadcrumb topping and just top with shredded mozzarella cheese, if preferred.
-This can be made with chicken, lentils, or just plain.
-A myriad of vegetables can be added, if desired: grated carrots, chopped celery, shelled peas, or chopped broccoli would all be fantastic. Just add to the sauce when you add the spinach and artichokes.
-I'm not sure how to make a roux gluten-free...if you have any ideas, let me know! Because this recipe, with a GF roux, GF noodles, and plain cheese on top, would be mighty fine...
1.28.2010
Crispy Asian Chicken Fingers; Quick stir-fry veggies
This meal is another one-sauce meal. Make one big batch of the sticky honey-soy sauce, then use it to marinade the meat, flavor the vegetables, and as a dip. This meal is quick to prepare and very kid-friendly. We loved every bite! Oh yes, and I aologize for the picture. But I figure it's better to have a bad picture than none at all.
Honey-Soy Sauce
1 cup honey
1/2 cup soy sauce
1 tsp garlic
1 tsp black pepper
2 tsp ginger (fresh grated, or ground)
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp Thai Fish sauce (optional)
Mix together all ingredients. Makes about 2 cups.
Crispy Asian Chicken Fingers
1 lb chicken tenders, (OR boneless-skinless-chicken breasts, sliced into 1" slices)
1/2 cup Honey-Soy sauce
2 eggs
1 cup breadcrumbs
1) place the chicken tenders or chicken strips in a flat, shallow pan or a zip-lock bag. Pour on 1/2 cup honey-soy sauce. Please pour, and don't let the rest of your sauce touch the raw chicken. Store the chicken in the fridge for 1/2 hour, up to 3 hours.
2) Take out 2 loaf pans, or other long and shallow containers. In one, crack the 2 eggs and beat. In the other spread the breadcrumbs. Preheat oven to 375. Take out a baking sheet and line with foil, then spray with cooking spray.
3) Dip marinated chicken fingers first in beaten egg, then in breadcrumbs. Lay on baking sheet; don't let touch.
4) Bake at 375 for 25 minutes. Serves 4. (You can very easily make more chicken, though, so serves as many as you like.) Serve with extra honey-soy sauce to dip in.
*Variation: cut your chicken into 1" cubes. Marinate, dredge the same way, but bake for 15-20 minutes. Serve with toothpicks, or pretzel sticks instead of toothpicks. Makes a great little appetizer.
Quick Stir-Fry Veggies
1 red bell pepper
1 head of broccoli
1 can water chestnuts
2 tbsp oil
3 tbsp honey-soy sauce
1) Wash and slice vegetables into bite-size strips, however you like them. (Please note that you can use a variety of vegetables, not just the ones listed above. I also like onions, fresh mushrooms, sugar snap peas, cauliflower, carrots, etc)
2) In a large frying pan, heat the oil for 2 minutes or until it begins to smoke slightly. Add the pepper and broccoli. Let cook, tossing often, for 5 minutes, or until it begins to soften. Add the drained water chestnuts and the honey-soy sauce.
3) Cover vegetables, turn heat to low, and let simmer for about 5 more minutes or until desired done-ness. Serve over cooked white rice, if desired.
and in case you need it...
Plain Good Ol' Cooked Rice
2 cups water
1 cup rice
1/2 tsp salt
(increase as needed with the same ratio)
Mix together water, rice, and salt in a pan with at least 2 inches head room. Bring to a boil. Turn OFF heat and LEAVE ON THE LID. Do not touch the lid. I repeat, do not touch that lid! Let sit, right on the burner, for 30 minutes. If you leave the lid on the whole time, it should be perfect. If you picked up the lid, you're done for. :)
1.19.2010
Rice-A-Roni (But better)
I used this recipe as a demonstration recipe at my cooking class. I like it because it is quick to make (about half an hour start to finish), it is a one-pot meal, and it uses things most of us have on hand all the time.
Rice-a-Roni (but better)
1 cup rice
1 cup spaghetti noodles, broken into 1” long pieces
2 tbsp butter
2 tbsp olive oil
1 onion, chopped
4 cups chicken stock or broth
1 cup frozen peas
2 cups cooked chicken
Salt and Pepper to taste
1. In a large skillet, add the oil and butter. Place over medium-high heat and let the butter melt. Add the chopped onion, rice, and spaghetti noodles (dry). Cook for about 5-8 minutes, or until the noodles are beginning to toast and the onion is soft.
2. Add the chicken stock and stand back—there might be some steam and hissing. Bring to a boil. Cover immediately, reduce heat to medium-low, and let simmer for 15-20 minutes. Check half way to make sure there is still enough liquid in the pan. If it is looking very dry, add 1 cup of water and reduce heat even lower.
3. When the rice and noodles are no longer crunchy, remove the cover and add the peas and chicken. Taste for seasoning and add salt and pepper accordingly.
4. Serve immediately. Makes 4-6 large servings, and this is a complete meal by itself.
*For flavor variations, try adding 1 bell pepper, color of your choice, chopped and cooked along with the onion at the beginning. Also try beef stock instead of chicken, or add any of your favorite frozen vegetables at the end instead of the peas.d
7.08.2009
Pesto Pasta Salad with Chicken
The church potluck coincided with needing to harvest my basil. This recipe can be served hot, warm, room temperature, or even cold, so it makes a great picnic dish. All the fresh basil is also really refreshing on a warm summer day.
Pesto Pasta Salad
Basil Pesto:
3 cups fresh basil leaves
1/2 cup parmesan cheese
1/2 cup walnuts
2 tsp fresh garlic
zest and juice of 2 limes
1 tsp salt
1/2 tsp pepper
3/4 cup extra virgin olive oil
Blend all ingredients in a blender or food processor until like a thick paste. Drizzle in the oil as you blend to ensure the right texture--if it's a really humid day, for example, you might need less oil.
Pesto Pasta Salad:
1 lb rotini (or elbow macaroni)
3 cups cooked chicken (see note below)
1 pint cherry tomatoes
1 lb mozzarella cheese
1 batch of the basil pesto listed above
Cook the pasta in 1 gallon of salted boiling water until al dente. Cube the chicken, halve the tomatoes, and cube the mozzarella cheese so that everything is about 1 inch cubes. Mix everything together in a big bowl. Warm up if you like, or chill and serve cold. This makes a big batch of chicken salad.
*Note on the chicken: The more flavorful the chicken you start with, the better the salad will be. I made grilled chicken yesterday, and the leftovers are going in my dish. I marinaded them with lime juice and spices. Also, rotisserie chicken from the grocery store is a good choice. For very easy roasted chicken, buy bone-in, skin-on chicken breast, season with salt, pepper, and olive oil, and bake in the oven at 350 for 1 hour. This tastes amazing, and is so much better than boiling or microwaving the chicken.
*Note on Basil Pesto: My recipe listed above contains just a few unusual ingredients--Walnuts and lime juice. I use walnuts because traditional pine nuts can be expensive. I put in lime juice because I love the citrus buzz, and it keeps the basil greener longer. Pesto is absolutely delicious, so watch out--you might get addicted! Try putting it on grilled meat, or just plain pasta for a very quick side dish. It can also be spread on your sandwiches like any other condiment, and leftovers freeze really nicely. It doesn't store very well in the fridge, so use it or freeze it.
*One more quick note: This recipe contains nuts that I blend in the blender. Please make sure your guests know there are nuts in there. Allergies are nothing to sneeze at!
Pesto Pasta Salad
Basil Pesto:
3 cups fresh basil leaves
1/2 cup parmesan cheese
1/2 cup walnuts
2 tsp fresh garlic
zest and juice of 2 limes
1 tsp salt
1/2 tsp pepper
3/4 cup extra virgin olive oil
Blend all ingredients in a blender or food processor until like a thick paste. Drizzle in the oil as you blend to ensure the right texture--if it's a really humid day, for example, you might need less oil.
Pesto Pasta Salad:
1 lb rotini (or elbow macaroni)
3 cups cooked chicken (see note below)
1 pint cherry tomatoes
1 lb mozzarella cheese
1 batch of the basil pesto listed above
Cook the pasta in 1 gallon of salted boiling water until al dente. Cube the chicken, halve the tomatoes, and cube the mozzarella cheese so that everything is about 1 inch cubes. Mix everything together in a big bowl. Warm up if you like, or chill and serve cold. This makes a big batch of chicken salad.
*Note on the chicken: The more flavorful the chicken you start with, the better the salad will be. I made grilled chicken yesterday, and the leftovers are going in my dish. I marinaded them with lime juice and spices. Also, rotisserie chicken from the grocery store is a good choice. For very easy roasted chicken, buy bone-in, skin-on chicken breast, season with salt, pepper, and olive oil, and bake in the oven at 350 for 1 hour. This tastes amazing, and is so much better than boiling or microwaving the chicken.
*Note on Basil Pesto: My recipe listed above contains just a few unusual ingredients--Walnuts and lime juice. I use walnuts because traditional pine nuts can be expensive. I put in lime juice because I love the citrus buzz, and it keeps the basil greener longer. Pesto is absolutely delicious, so watch out--you might get addicted! Try putting it on grilled meat, or just plain pasta for a very quick side dish. It can also be spread on your sandwiches like any other condiment, and leftovers freeze really nicely. It doesn't store very well in the fridge, so use it or freeze it.
*One more quick note: This recipe contains nuts that I blend in the blender. Please make sure your guests know there are nuts in there. Allergies are nothing to sneeze at!
7.06.2009
Herb Oil meal
One quick sauce, made from just a few stellar ingredients, can really turn around a boring dinner. Pork chops and baked potatoes are taken to new heights with this easy herb oil. Make a Saturday-style dinner on Monday night. Your family will love you for it.
Oregano oil
1 cup of fresh oregano leaves
1/2 cup olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp paprika (smoked is especially nice)
1/2 tsp garlic
Pour all ingredients into a blender and blend for 1 minute, or until everything is totally pulverized.
Make it a meal...
-Boil 4 potatoes for 10 minutes--they will still be firm, but starting to get tender. This is called par-boiling or par-cooking.
-Run the hot potatoes under cold water until you can handle them. Cut into fourths or large wedges.
-Brush the herb oil on the potatoes, thick-cut pork chops or chicken breasts, and thickly sliced onions.
-Grill on medium-high until everything is done. The potatoes will take about 10 minutes, the pork chops need to be 160 degrees, and depending on the thickness, that could be anywhere from 3 to 10 minutes per side. Temperature is best. The onions will be fastest, at about 5 minutes on the grill. Turn once or twice to ensure lovely grill marks all over the food.
-Serve everything along side a simple green salad or just sliced veggies. If you want, serve the potatoes with a little sour cream or mayonnaise, though they're delicious just as is. If you time everything right and are quick with the knife, you can make this meal in 30 minutes or less.
Note: when you're putting anything on meat, make sure that nothing comes in contact with the raw meat. Brush your veggies first, or pour the herb oil over the meat and rub it in with your fingers so that no oil, tools, or surfaces are contaminated. The last thing anyone wants is food-born illness.
This oil would be great on lots and lots of things, and will store in the fridge just fine for a few days. Make extra and try brushing it on other vegetables, meats, or even pouring a little on your breakfast eggs. It'd even make a fine salad dressing.
Oregano oil
1 cup of fresh oregano leaves
1/2 cup olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp paprika (smoked is especially nice)
1/2 tsp garlic
Pour all ingredients into a blender and blend for 1 minute, or until everything is totally pulverized.
Make it a meal...
-Boil 4 potatoes for 10 minutes--they will still be firm, but starting to get tender. This is called par-boiling or par-cooking.
-Run the hot potatoes under cold water until you can handle them. Cut into fourths or large wedges.
-Brush the herb oil on the potatoes, thick-cut pork chops or chicken breasts, and thickly sliced onions.
-Grill on medium-high until everything is done. The potatoes will take about 10 minutes, the pork chops need to be 160 degrees, and depending on the thickness, that could be anywhere from 3 to 10 minutes per side. Temperature is best. The onions will be fastest, at about 5 minutes on the grill. Turn once or twice to ensure lovely grill marks all over the food.
-Serve everything along side a simple green salad or just sliced veggies. If you want, serve the potatoes with a little sour cream or mayonnaise, though they're delicious just as is. If you time everything right and are quick with the knife, you can make this meal in 30 minutes or less.
Note: when you're putting anything on meat, make sure that nothing comes in contact with the raw meat. Brush your veggies first, or pour the herb oil over the meat and rub it in with your fingers so that no oil, tools, or surfaces are contaminated. The last thing anyone wants is food-born illness.
This oil would be great on lots and lots of things, and will store in the fridge just fine for a few days. Make extra and try brushing it on other vegetables, meats, or even pouring a little on your breakfast eggs. It'd even make a fine salad dressing.
6.21.2009
Meat Marinades 101
Time for Lisa's Soap Box again. Today's subject: marinading meat.
A marinade is a flavorful liquid that you soak meat in. It tenderizes the meat, adds juice, and really affects the flavor. Wonderfully, marinades can be incredibly tasty while being incredibly healthy as well. Plus, they are relatively simple to create, and make you look like a rock-star on the grill.
Marinades have 3 basic parts: an acid, an oil, and seasonings. Unlike salad dressings, the ratio doesn't have to be very precise. I'd do about a 2-1 acid to oil ratio, though. Add as much or as little seasoning as you like.
Acids: Help to break down connective tissue and tenderize the meat, as well as driving other flavors into the meat deeply and quickly.
-Vinegar (red wine, rice wine, apple cider, balsamic--anything except distilled)
-Juice (lemon, lime, orange, apple, etc)
Oils: Lubricates the meat and prevents sticking or burning. Also adds to a juicy mouth feel.
-Vegetable oil
-Extra-Virgin Olive oil (my favorite)
Seasonings: Time to get super creative!
-Salt and Pepper are a must.
-Garlic or garlic juice
-pull out your spice cabinet! ginger, cardamom, cumin, chili flake, or paprika are all classic
-Worcestershire sauce
-soy sauce (careful, this is salty)
-honey or molasses
-hot sauce
-herbs like thyme, rosemary, oregano, sage, or basil
Try to pick things for your seasonings that compliment each other and compliment your acid. Last night we did an asian-inspired marinade: orange juice, olive oil, soy sauce, fresh oregano, and ginger. It was fantastic.
Assemble your marinade and pour into a ziploc bag. Add the meat. Any kind of meat--chicken breasts, pork chops, steaks--can benefit from a good marinade. Depending on how much acid you use depends on how long it will need to sit. I'd shoot for no less than 30 minutes, though up to 4 hours is fantastic. Then grill up the meat on a grill or under a broiler. DISCARD ANY REMAINING MARINADE. Leftover marinade is not for basting, and is most definitely not a sauce. It has done its job, and you will not be sorry for using it, I promise.
Meat temperatures are this, and I would not recommend grilling without an insta-read thermometer. They are very cheap and can be purchased at most grocery stores. Ground beef, chicken, pork, fish: 160 degrees Farenheit. Beef Steak: 140. If you go over these temperatures by more than 10 degrees, you'll really start to notice a difference in juiciness. If you've always had overcooked meat, you're really missing out! Properly cooked meat should be quite juicy. And don't freak out if you've never eaten pink steak before. Brown steak is burnt. End of story.
Correctly used, marinades can really benefit your weekly cooking, and can change your eating and cooking habits. Plus, if you're just a beginner cook, or not very creative in the kitchen, marinades are a great place to start, because they're hard to mess up, and really taste great, and can turn a cheaper cut of meat into a really awesome dinner. Good luck, and be creative!
A marinade is a flavorful liquid that you soak meat in. It tenderizes the meat, adds juice, and really affects the flavor. Wonderfully, marinades can be incredibly tasty while being incredibly healthy as well. Plus, they are relatively simple to create, and make you look like a rock-star on the grill.
Marinades have 3 basic parts: an acid, an oil, and seasonings. Unlike salad dressings, the ratio doesn't have to be very precise. I'd do about a 2-1 acid to oil ratio, though. Add as much or as little seasoning as you like.
Acids: Help to break down connective tissue and tenderize the meat, as well as driving other flavors into the meat deeply and quickly.
-Vinegar (red wine, rice wine, apple cider, balsamic--anything except distilled)
-Juice (lemon, lime, orange, apple, etc)
Oils: Lubricates the meat and prevents sticking or burning. Also adds to a juicy mouth feel.
-Vegetable oil
-Extra-Virgin Olive oil (my favorite)
Seasonings: Time to get super creative!
-Salt and Pepper are a must.
-Garlic or garlic juice
-pull out your spice cabinet! ginger, cardamom, cumin, chili flake, or paprika are all classic
-Worcestershire sauce
-soy sauce (careful, this is salty)
-honey or molasses
-hot sauce
-herbs like thyme, rosemary, oregano, sage, or basil
Try to pick things for your seasonings that compliment each other and compliment your acid. Last night we did an asian-inspired marinade: orange juice, olive oil, soy sauce, fresh oregano, and ginger. It was fantastic.
Assemble your marinade and pour into a ziploc bag. Add the meat. Any kind of meat--chicken breasts, pork chops, steaks--can benefit from a good marinade. Depending on how much acid you use depends on how long it will need to sit. I'd shoot for no less than 30 minutes, though up to 4 hours is fantastic. Then grill up the meat on a grill or under a broiler. DISCARD ANY REMAINING MARINADE. Leftover marinade is not for basting, and is most definitely not a sauce. It has done its job, and you will not be sorry for using it, I promise.
Meat temperatures are this, and I would not recommend grilling without an insta-read thermometer. They are very cheap and can be purchased at most grocery stores. Ground beef, chicken, pork, fish: 160 degrees Farenheit. Beef Steak: 140. If you go over these temperatures by more than 10 degrees, you'll really start to notice a difference in juiciness. If you've always had overcooked meat, you're really missing out! Properly cooked meat should be quite juicy. And don't freak out if you've never eaten pink steak before. Brown steak is burnt. End of story.
Correctly used, marinades can really benefit your weekly cooking, and can change your eating and cooking habits. Plus, if you're just a beginner cook, or not very creative in the kitchen, marinades are a great place to start, because they're hard to mess up, and really taste great, and can turn a cheaper cut of meat into a really awesome dinner. Good luck, and be creative!
12.11.2008
Orange-Mustard Glazed Chicken
This is loosely based off of a recipe my mom used to make that she called Minotian Chicken. I like using honey mustard because that's what I typically have in my house for sandwiches. However, if you're a fan of stronger mustard flavor, use regular yellow mustard in lieu of the Honey Mustard--it will be just as tasty.
Orange-Mustard Glazed Chicken
1/2 12 oz. can of frozen Orange Juice concentrate, about 3/4 cup
1 tbsp Worcestershire Sauce
1 tbsp Soy sauce
2 tbsp Honey Mustard
1 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
2-6 chicken breasts, or 1 per person you're feeding
Mix together the glaze; everything except the chicken breasts. Put the chicken in a baking dish, like an 8x8 or 13x9, depending on how many you're making. Pour the glaze over. Bake in a 350 degree oven for 1 hour.
Orange-Mustard Glazed Chicken
1/2 12 oz. can of frozen Orange Juice concentrate, about 3/4 cup
1 tbsp Worcestershire Sauce
1 tbsp Soy sauce
2 tbsp Honey Mustard
1 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
2-6 chicken breasts, or 1 per person you're feeding
Mix together the glaze; everything except the chicken breasts. Put the chicken in a baking dish, like an 8x8 or 13x9, depending on how many you're making. Pour the glaze over. Bake in a 350 degree oven for 1 hour.
11.23.2008
White Chicken Chili
White Chicken Chili
1 cup dry Great Northern beans
4 chicken breasts
1 onion
1 can corn
4 carrots
1 tsp minced garlic
1 tbsp chili powder
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika (can substitute regular paprika)
4 cups water
The night before you make the chili, put the dry beans in a large bowl of water--at least 4 times as much water as beans. Let soak all night. The next morning, drain and rinse the beans. Put into a 4-quart or bigger slow cooker. Chop the chicken into rougly 1 " cubes. Chop the onion, peel and chop the carrots. Drain the corn. Then mix all the ingredients together with the beans in the slow cooker. Cook on high for 6 hours, or on low for 10. Serve with a spoonful of sour cream and cheese. This is extra tasty over garlic-cheese mashed potatoes:
Garlic Cheese Mashed Potatoes
8 medium russet potatoes
4 tbsp butter
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 cup shredded Monterrey Jack (white) cheese
Peel the potatoes and put in a pot, then just barely cover with water. Cook until the potatoes are tender. Drain well. Melt the butter, milk, and garlic in a microwave for about 30 seconds. Pour the butter mixture over the hot potatoes and mash. Mix in the salt, pepper, and cheese.
Notes on this recipe:
The chili recipe is very big. To reduce the size, cut the beans, chicken, and water in half. Leave the vegetables and seasonings the same.
I recently made the chili for a baby shower and we served it as part of a baked potato bar with different cheeses, broccoli, bacon, and sour cream. All of these would make great toppings for the chili itself.
If you just want a bowl of the chili, you can also stir in a cup of sour cream right at the end. Don't use light-fat sour cream; it beads up in the hot chili instead of melting in smooth.
1 cup dry Great Northern beans
4 chicken breasts
1 onion
1 can corn
4 carrots
1 tsp minced garlic
1 tbsp chili powder
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika (can substitute regular paprika)
4 cups water
The night before you make the chili, put the dry beans in a large bowl of water--at least 4 times as much water as beans. Let soak all night. The next morning, drain and rinse the beans. Put into a 4-quart or bigger slow cooker. Chop the chicken into rougly 1 " cubes. Chop the onion, peel and chop the carrots. Drain the corn. Then mix all the ingredients together with the beans in the slow cooker. Cook on high for 6 hours, or on low for 10. Serve with a spoonful of sour cream and cheese. This is extra tasty over garlic-cheese mashed potatoes:
Garlic Cheese Mashed Potatoes
8 medium russet potatoes
4 tbsp butter
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 cup shredded Monterrey Jack (white) cheese
Peel the potatoes and put in a pot, then just barely cover with water. Cook until the potatoes are tender. Drain well. Melt the butter, milk, and garlic in a microwave for about 30 seconds. Pour the butter mixture over the hot potatoes and mash. Mix in the salt, pepper, and cheese.
Notes on this recipe:
The chili recipe is very big. To reduce the size, cut the beans, chicken, and water in half. Leave the vegetables and seasonings the same.
I recently made the chili for a baby shower and we served it as part of a baked potato bar with different cheeses, broccoli, bacon, and sour cream. All of these would make great toppings for the chili itself.
If you just want a bowl of the chili, you can also stir in a cup of sour cream right at the end. Don't use light-fat sour cream; it beads up in the hot chili instead of melting in smooth.
11.09.2008
Peanut-Coconut Chicken
Make a yummy and healthy dinner! Peanuts are high in omega 3 fatty acids, and the coconut in this recipe makes the dish slightly sweet.
Peanut-Coconut Chicken
4-8 boneless, skinless chicken breasts (as many as you are feeding)
3 tbsp olive oil
1/2 cup apple cider
1 large green bell pepper, sliced into thin strips
1 large onion, peeled and sliced into thin strips
1 can coconut milk
1/2 cup peanut butter (chunky or creamy is fine, depending on preferred final texture)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1/2 tsp red curry paste (you can substitute curry powder or black pepper)
1/2 cup chopped peanuts, optional
Preheat oven to 350 degrees. Heat an oven proof skillet with a lid over high heat, with olive oil inside. Generously season the chicken breasts with salt and pepper. Put in the pan and sear, on high, for 1 to 2 minutes per side, until it turns light brown. Turn off the heat and remove chicken to a plate. Pour in the cider while still hot--be careful of steam. Scrape the bottom of the pan (deglaze), then add the rest of the ingredients. The extra chopped peanuts add crunch, if desired. Return the chicken to the pan and cover with the lid. Move it to the hot oven, and bake for 45 minutes to 1 hour. Serve over steamed rice.
For different flavor variations, try adding 1/2 tsp garlic, extra hot sauce or curry paste, or add 1 or 2 diced potatoes. Sunflower seed butter might be able to substitute for the peanut butter if you're allergic; but I haven't tried that variation.
Peanut-Coconut Chicken
4-8 boneless, skinless chicken breasts (as many as you are feeding)
3 tbsp olive oil
1/2 cup apple cider
1 large green bell pepper, sliced into thin strips
1 large onion, peeled and sliced into thin strips
1 can coconut milk
1/2 cup peanut butter (chunky or creamy is fine, depending on preferred final texture)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1/2 tsp red curry paste (you can substitute curry powder or black pepper)
1/2 cup chopped peanuts, optional
Preheat oven to 350 degrees. Heat an oven proof skillet with a lid over high heat, with olive oil inside. Generously season the chicken breasts with salt and pepper. Put in the pan and sear, on high, for 1 to 2 minutes per side, until it turns light brown. Turn off the heat and remove chicken to a plate. Pour in the cider while still hot--be careful of steam. Scrape the bottom of the pan (deglaze), then add the rest of the ingredients. The extra chopped peanuts add crunch, if desired. Return the chicken to the pan and cover with the lid. Move it to the hot oven, and bake for 45 minutes to 1 hour. Serve over steamed rice.
For different flavor variations, try adding 1/2 tsp garlic, extra hot sauce or curry paste, or add 1 or 2 diced potatoes. Sunflower seed butter might be able to substitute for the peanut butter if you're allergic; but I haven't tried that variation.
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