Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Friday, August 21, 2015

{Recipe ReDux} Back to the Dinner Table: Mustard Lime Chicken

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

My life has been really wonderful lately and super swamped! My husband and I just closed on our first home last week and have been busy little bees making it our own. Needless to say we have been very busy these past few days. We have a short window of time to do as many projects as possible before we move in next weekend. Wish us luck!

Our biggest project has been tearing up carpets and installing our own hardwood floors. They're pretty cool actually; the pieces link together like puzzle pieces and make it pretty simple to do on your own. We have finished my future office and will tackle the bedrooms and hall over the next week. That plus painting, ordering furniture, updating a bathroom, getting a new garage door. Whew.

It is a challenge to prioritize cooking when juggling a new job and a new house with a mile-long task lists and to be honest, some days have been better than others. I really enjoyed this chicken recipe because it was really flavorful, really easy and is something that could be assembled in a bag to marinate the night before.

Don't feel pressure to cook more than you have to. This dish is really great with some veggies and dip. 

Mustard Lime Chicken

  • 2 pounds of chicken, cubed, or just use chicken tenders and call it a day
  • 2 limes, juiced
  • 1/3 cup dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1/4 cup almond meal
  1. Place chicken cubes/tenders in a large ziplock bag. Add mustard, olive oil, salt, pepper and honey. Toss to coat well.
  2. Place in fridge for at least 15 minutes to let the flavors marry, but overnight is a great option to prep ahead!
  3. When ready to cook, preheat oven to 350. Line a baking sheet with parchment paper and place chicken on top, evenly spaced. Sprinkle almond meal on top and bake for 20-30 minutes or until chicken is thoroughly cooked. 

An InLinkz Link-up

Tuesday, March 26, 2013

Scrumptious Soups: Lemon chicken soup

It is a normal tumultuous mid-west spring: a beautiful weekend in the 50's spent hiking in the woods is followed by snow storms and rain. And mud. Lots of mud. It is par for Ohio weather, but it can wear on you. This soup is perfect for spring: the hearty flavors warm the belly while the brightness added by the lemon juice hint of more spring to come.

Lemon Chicken Soup

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, diced
  • 2 carrots, diced
  • 8 ounces of mushrooms, sliced
  • 8 cups chicken stock
  • Zest and juice from one lemon
  • 2 cups cooked, shredded chicken - this is where you use left overs from your roasted chicken
  • 1 can canellini beans, drained and rinsed
  • Red pepper flakes for garnish (optional)
  • Salt and pepper, to taste
  1.  In a large stock pot, warm the olive oil and add your veggies as you chop them. Once they're all in the pot, saute for a few minutes longer or until they start to become tender. 
  2. Add the chicken, chicken stock, lemon juice and zest, beans and crushed red pepper. Bring to a boil and taste your seasonings. Add salt and pepper, if needed. If soup is too thick, add more stock or water. 
What dish is your favorite to warm your belly on a chilly evening? 

He has a condition called fill-up-the-pot-itis and I inherited it directly from him: if we have a cooking vessel, we fill it up. My mom recently banned him from using the largest stock pot because he kept making too much soup!  

Tuesday, March 19, 2013

Cooking class: Chicken stock

Good stock is the foundation of flavor for any good soup. If you ask most folks where stock comes from, they'd say the grocery store. And for too many folks, this is the truth. Stock isn't too hard to make, and it uses the whole chicken.The ingredient that seems to be the greatest limiter is time. I tend to do my longer cooking projects on the weekend, but if even that it asking too much of your schedule, try making your stock in the slow cooker. You start the stock after dinner and it is ready before work the next morning!

My dad is the best soup maker. Immediately following thanksgiving dinner, he is working on his stock. All of the extra meat is removed from the turkey bones and set aside. Once the stock has simmered for a few hours, he will set the pot on the back porch to cool. This draws the fat to the surface and allows it to be skimmed off easily.

Chicken Stock
  • Bones and left-over bits from 1 or more roasted chickens or turkeys
  • 1-2 onions - no need to peel
  • 2-3 cloves of garlic - no need to peel
  • 2 stalks celery, washed and chopped into a few chunks
  • 2 carrots, chunked
  • Herbs, if you wish: parsley, thyme and bay leaf. Fresh and dried are both just fine
  • Salt and pepper, to taste
  1. In a large pot, add the chicken carcass and bit. Add your veggies and herbs. Add enough water to barely cover everything and bring to a boil.
  2. For the first hour, occasionally skim off any gunk that come to the surface occasionally. Continue to simmer for another 2-3 hours and then let cool. 
  3. Pour broth through cheese cloth or a fine mesh strainer to remove all solids from your broth.
  4. As for storage, we tend to use quart jars. Pinterest has many more ideas though - muffin tins, ice-cube trays, plastic quart freezer bags, etc. Think about what you will use the stock for and see what makes sense for your kitchen. Make sure to label and date your stock. 
These veggies are flavor!
Use the whole chicken

Thursday, March 14, 2013

Cooking class: How to roast a chicken

The thought of a roast chicken dinner can bring to mind a Norman Rockwell lickity split. It is a bit old fashioned in today's cooking that tends to focus on boneless skinless chicken breasts, and it is a meal that intimidates many, but it doesn't need to!

Roasted chicken is delicious and is the beginning of several meals: a roasted chicken dinner with roasted vegetables, chicken stock and lemon chicken soup. By eating the entire chicken and using the bones to make broth, we waste less food and lower our "food-print".

Roasted chicken
  • 1 whole roasting chicken
  • flavoring - onion, garlic, lemon, herbs 
  • 2-3 tablespoons olive oil or melted butter
  • Salt and pepper
  • Twine or skewers to truss the chicken
  1. Preheat oven to 425 and grease the dish you're going to bake the chicken in - I used a 16-inch cast iron skillet, but a glass baking dish or large casserole diss will also work beautifully. 
  2. Rinse your chicken and remove any odd globules of fat and any remaining pin feathers. Pat dry and place in prepared pan. 
  3. Stuff cavity of chicken with something flavorful - I used a quartered lemon, but onion wedges, fresh or dried herbs and whole garlic cloves are other good options. 
  4. Rub the outside with more flavor - I drizzled the chicken with olive oil and a seasoning blend that included rosemary and oregano. I also sprinkled on some salt and pepper. 
  5. Truss the chicken. The idea here is to tuck in the legs and wings so that the chicken is pulled together tightly. If the chicken isn't trussed, it may cook unevenly - parts will be dry and other parts under cooked. Most folks use string, but you can also try reusable skewers. 
  6. Place in the oven and bake for about an hour or until done. The chicken is done when juices from a slice into the bird run clear, the skin in crispy and well browned and a thermometer reads 165. 
  7. Remove the chicken from the oven and let rest for 10 minutes or so before slicing.
Note: I served my roasted chicken with roasted vegetables. About half way through cooking, I put a casserole dish with chopped sweet potato, potato, carrots and onions and roasted them right next to the chicken. 


Do you have left over chicken? Try cubing it and making it into my apple almond chicken salad and take it for lunch!

Save the chicken bones! We're going to use them to make chicken stock.

Thursday, October 25, 2012

Splendid Salads: apple almond chicken salad

Ready for a brown bag redo? Here is a lovely little chicken salad that is loaded with fresh fruits and vegetables, good flavor and not drowning in mayo. I used chicken left over from a roasted chicken and so the whole salad came together in just a few minutes.

Apple Almond Chicken Salad

Makes 4 hearty servings
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons olive oil
  • 2-3 teaspoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • 2 cups cooked cubed chicken
  • 1 large apple, diced
  • 1 large carrot, shredded
  • 2 stalks celery, diced
  • 1/4 cup slivered almonds (substitute roasted sunflower seeds if allergic to nuts)
  1. In a medium bowl, whisk together yogurt, olive oil, mustard and vinegar. Season with salt and pepper.
  2. Add cubed chicken, apple, carrot, celery and almonds and toss to coat with dressing.
  3. Serve on a bed of lettuce, on whole grain bread or with scoop it up with whole grain crackers.

If you wish, you could substitute veggie chicken or roasted tofu to make this dish vegetarian. 

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Thursday, January 26, 2012

Super Soup-er Leftovers: making an old meal new!

After having a few bowls of my delicious pumpkin black bean soup, I was getting a little tired of the repetition. How to spice things up? I added some chicken. I simply popped some chicken tenders into my super grill pan and cooked them until they were no longer pink in the center. I placed a pot lid over the chicken to speed things up. Once the chicken was cooked, I cut up a few ounces to top my last bowl of soup with. This was a great way to make the old meal seem new!

Vegetarian? No problem! Try some veggie chick'n strips, sauteed tofu or a few chunks of sharp cheddar cheese for variety.

What will I do with the rest of the chicken? I don't know yet. I do know that they'll be ready when I'm hungry, making eating well simple! They can be tossed with some fresh veggies and salad greens for a light but filling salad, wrapped in a whole grain tortilla with tomatoes and avocado or even chopped in a salad with whole grain couscous and Mediterranean toppings such as tomatoes, black olives, artichoke hearts and cucumber. The possibilities are endless. 

Thursday, October 13, 2011

Lunch in a flash: Tahini lemon chicken salad with broccoli

What's for lunch today? A variation on yesterday's theme of broccoli chicken salad. Today I made lunch using a healthy combination of chicken, barley and broccoli coated with a delicous dressing of tahini, yogurt and lemon. Yummy!

Tahini lemon chicken salad with broccoli

  • 1/2 cup cooked chicken, diced

  • 1/2 cup cooked barley

  • 1 cup blanched broccoli, diced

  • 1 small red bell pepper, diced

  • 2 tablespoons plain yogurt

  • 1 tablespoon tahini

  • juice from 1/4 of a lemon (about 1 tablespoon)

  • salt and pepper to taste

  1. Blanch the broccoli: this means to cook until bright green and softened, but still with some crunch. See yesterday's posting for details!

  2. While the broccoli is cooking, dice the bell pepper. Toss the chicken, bell pepper, yogurt, tahini, lemon juice, salt and pepper in your lunch container.

  3. When the broccoli is cooled, add to your salad and toss to coat. Enjoy!

This recipe is easy to double or triple!

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