We had some unseasonably warm weather this week, so grilling was a must. This made a nice, light dinner. The leftovers were great stuffed into pita bread.
Herb-Grilled Chicken
2 tbsp fresh lime juice
1 tbsp dry white wine
3 tbsp olive oil
1 tbsp dried parsley
1 tsp dried oregano
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper
4 boneless, skinless chicken breasts
Cucumber-Feta Salad
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Cucumber-Feta Salad. Add chicken to dish; cover and chill 30 minutes, turning breasts halfway thru.
Prep grill. Place chicken on grill over direct medium heat. Grill 6 minutes on each side or until internal temp is 170-175ºF. Remove chicken from grill, tent with foil and let rest 3-5 minutes. Serve with Cucumber-Feta Salad.
Friday, March 19, 2010
Cucumber-Feta Salad
A light, summery salad. Perfect accompaniment to many grilled dinners. You could easily turn this into a panzanella, too.
Cucumber-Feta Salad
1 medium cucumber, seeded and diced
1 medium red onion, chopped
1/4 cup chopped kalamata olives
1 roma tomato, pulp removed and diced
2 tbsp reserved marinade from Herb-Grilled Chicken
salt
pepper
red-wine vinegar
balsamic vinegar
1/4 cup crumbled feta
Combine first 9 ingredients in a medium bowl, stirring well to coat vegetables thoroughly. Let sit 30 minutes. Add crumbled feta, toss and serve.
Cucumber-Feta Salad
1 medium cucumber, seeded and diced
1 medium red onion, chopped
1/4 cup chopped kalamata olives
1 roma tomato, pulp removed and diced
2 tbsp reserved marinade from Herb-Grilled Chicken
salt
pepper
red-wine vinegar
balsamic vinegar
1/4 cup crumbled feta
Combine first 9 ingredients in a medium bowl, stirring well to coat vegetables thoroughly. Let sit 30 minutes. Add crumbled feta, toss and serve.
Tuesday, March 16, 2010
Chicken and Summer Vegetable Tostadas
It's a little early in the year for some of these veggies. But The Spouse and I agree that this would be an excellent way to make use of our garden's harvest as the year progresses. Some early tomatoes would go well with this.
Chicken and Summer Vegetable Tostadas
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 boneless, skinless chicken breasts
1 cup chopped shallot
1 cup corn kernels
1 cup chopped zucchini
1/2 cup green salsa
1 tsp dried cilantro
3 (8-inch) flour tortillas
Cooking spray
1 cup shredded Monterey Jack cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Pound chicken to 1/4" thickness and cut into cubes. Sprinkle the spice mixture evenly over chicken. Heat a large skillet over medium heat; add oil and heat until shimmery. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon chicken mixture in the center of each tortilla; sprinkle each serving with cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each serving with remaining cilantro. Serve immediately.
Chicken and Summer Vegetable Tostadas
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 boneless, skinless chicken breasts
1 cup chopped shallot
1 cup corn kernels
1 cup chopped zucchini
1/2 cup green salsa
1 tsp dried cilantro
3 (8-inch) flour tortillas
Cooking spray
1 cup shredded Monterey Jack cheese
Preheat broiler.
Combine first 3 ingredients, stirring well. Pound chicken to 1/4" thickness and cut into cubes. Sprinkle the spice mixture evenly over chicken. Heat a large skillet over medium heat; add oil and heat until shimmery. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon chicken mixture in the center of each tortilla; sprinkle each serving with cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each serving with remaining cilantro. Serve immediately.
Quick Shrimp Chowder
This recipe was inspired by one on MyRecipes that called for two cans of CoC. For brevity's sake, I won't go into how to make your own "cream of" soup - though it's quite easy and a variety of recipes abound online. Or you can look for alternative options available at the store (Amy's and Health Valley are two brands that come to mind).
I had made a cream of potato soup earlier in the week, so I used those leftovers and added some homemade chicken glace. The result was divine. A definite repeat meal.
Quick Shrimp Chowder
2 tbsp butter
2 tbsp flour
1 large shallot, chopped
1 cup cream of potato soup
3 tbsp chicken glace
3 1/2 cups milk
1/4 tsp ground pepper
dash of cayenne pepper
salt
1 1/2 pounds medium-size fresh shrimp, peeled
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)
Heat a large pot or Dutch oven over medium-high heat. Add butter and melt until lightly browned. Add shallot and sauté 8 minutes or until tender. Add flour and stir until coated. Stir in soup, glace, milk, pepper, cayenne and salt to taste; bring to a boil. Add shrimp and simmer, stirring often, 5 minutes or just until shrimp turn pink. Reduce heat to low and simmer until well thickened. Stir in cheese until melted. Garnish, if desired. Serve immediately with oyster crackers, if desired.
I had made a cream of potato soup earlier in the week, so I used those leftovers and added some homemade chicken glace. The result was divine. A definite repeat meal.
Quick Shrimp Chowder
2 tbsp butter
2 tbsp flour
1 large shallot, chopped
1 cup cream of potato soup
3 tbsp chicken glace
3 1/2 cups milk
1/4 tsp ground pepper
dash of cayenne pepper
salt
1 1/2 pounds medium-size fresh shrimp, peeled
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)
Heat a large pot or Dutch oven over medium-high heat. Add butter and melt until lightly browned. Add shallot and sauté 8 minutes or until tender. Add flour and stir until coated. Stir in soup, glace, milk, pepper, cayenne and salt to taste; bring to a boil. Add shrimp and simmer, stirring often, 5 minutes or just until shrimp turn pink. Reduce heat to low and simmer until well thickened. Stir in cheese until melted. Garnish, if desired. Serve immediately with oyster crackers, if desired.
Barbecued Chicken Pizza
This was a great meal. The Spouse is usually not a fan of cream cheese, but in this context he loved it.
For all the talking up I do of their sause, I'm thinking Rudy's needs to give me a commission. But, sincerely, their sause is a must for any real BBQ. I've not found anything that's comparable to their combination of sweet and spicy.
Rudy's BBQ Chicken Pizza
1 lb boned, skinned chicken breasts
1/3 cup Rudy's BBQ Sause
Salt and pepper
2 homemade whole wheat pizza crusts, about 8" round
1/4 cup cream cheese
1 medium red onion, thinly sliced
1 4oz can diced green chilies
1/2 cup shredded jack cheese
hot chili flakes
Prep grill. Rinse chicken and pat dry. Pound chicken to 1/4" thickness. Coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Grill chicken until done, about 8 minutes, turning once halfawy thru. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.
Place pizza crusts on a 12- by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with red onion, green chilies, red jack cheese, and hot chili flakes.
Bake pizzas in a 400° regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.
For all the talking up I do of their sause, I'm thinking Rudy's needs to give me a commission. But, sincerely, their sause is a must for any real BBQ. I've not found anything that's comparable to their combination of sweet and spicy.
Rudy's BBQ Chicken Pizza
1 lb boned, skinned chicken breasts
1/3 cup Rudy's BBQ Sause
Salt and pepper
2 homemade whole wheat pizza crusts, about 8" round
1/4 cup cream cheese
1 medium red onion, thinly sliced
1 4oz can diced green chilies
1/2 cup shredded jack cheese
hot chili flakes
Prep grill. Rinse chicken and pat dry. Pound chicken to 1/4" thickness. Coat with about 2 tablespoons barbecue sauce. Sprinkle with salt and pepper. Grill chicken until done, about 8 minutes, turning once halfawy thru. Let stand until cool enough to handle, then tear into bite-size chunks. In a small bowl, mix with remaining barbecue sauce.
Place pizza crusts on a 12- by 15-inch baking sheet. Spread each with about 2 tablespoons cream cheese. Spoon chicken in sauce evenly over both crusts; top with red onion, green chilies, red jack cheese, and hot chili flakes.
Bake pizzas in a 400° regular or convection oven until cheese is browned and bubbling, 15 to 20 minutes. Transfer to a board and cut into wedges.
Saturday, March 13, 2010
Chicken and Asparagus in White Wine Sauce
This was an exquisite dinner, worthy of company but quick and easy enough for a week night meal.
Chicken and Asparagus in White Wine Sauce
4 boneless, skinless chicken breasts
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
1/4 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat; add olive oil. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
Chicken and Asparagus in White Wine Sauce
4 boneless, skinless chicken breasts
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp butter
1 tbsp olive oil
1/4 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 lb asparagus spears, trimmed
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat; add olive oil. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
Herbed Chicken Parmesan
This was unexpectedly delicious. Something about the balsamic vinegar in the sauce did wonders. I served this over spaghetti noodles.
Herbed Chicken Parmesan
1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 lb boneless, skinless chicken breasts
1 tbsp butter
1 jar tomato-basil pasta sauce
2 tsp balsamic vinegar
1/4 tsp black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Pound the chicken breasts thin under a piece of wax or parchment papper; cut into tenders. Dredge each tender in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in medium bowl. Add sauce to pan; bring to a simmer. Place chicken back in pan and simmer until chicken is cooked thru. Sprinkle evenly with the remaining Parmesan and provolone cheese; heat until cheese melts. Serve immediately.
Herbed Chicken Parmesan
1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 lb boneless, skinless chicken breasts
1 tbsp butter
1 jar tomato-basil pasta sauce
2 tsp balsamic vinegar
1/4 tsp black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Pound the chicken breasts thin under a piece of wax or parchment papper; cut into tenders. Dredge each tender in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in medium bowl. Add sauce to pan; bring to a simmer. Place chicken back in pan and simmer until chicken is cooked thru. Sprinkle evenly with the remaining Parmesan and provolone cheese; heat until cheese melts. Serve immediately.
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