Archive for the ‘Chicken’ Category

Chicken, Peppers and Onions with Avocado Dill Pesto over Quinoa
April 19, 2010

I know I have been gone for a while and neglecting this blog. I have been busy working on my new business. I am having tons of fun painting. If you want to see my work, please go here.

But a lot has changed since I posted my last recipe. I finally got tested for my allergies. Are you ready for this? I am allergic to yeast, dairy, eggs, in addition to wheat. The worst part is the yeast. If you have a yeast allergy, most likely you have a buildup of yeast in your body. This means that you have to cut all foods out of your diet that feed the yeast. So basically, I can’t eat nuts, vinegar, wine, alcohol, corn, mushrooms, sugar, coffee, tea, colored spices and I am sure I am forgetting something else. I can only have a limited amount of fruit as well. This has really thrown me for a loop. I am having to reteach myself how to cook all over again. Believe me, it is even more difficult than it sounds.

The annoying thing about doing a yeast free diet, is that there are so many differing opinions of what you can and can’t eat. So I am going by the diet laid out in Feast without Yeast. In his book, Bruce Semon has you cut out certain foods in stages. His book has been very helpful to figure out which foods to cut out.

So I am starting to post my recipes again, just so that I can remember what I can make. Hopefully, I can help some other people out there struggling with yeast problems.

yeast free meal

Chicken, Peppers, and Onions with Avocado Dill Pesto over Quinoa

Chicken, Peppers and Onions with Avocado Dill Pesto over Quinoa

2 chicken breasts

10 sweet peppers chopped

1/2 onion chopped

1 clove garlic minced

1 avocado

juice of 1 lime

2-3 Tbsp olive oil

2 Tbsp fresh dill

1/4 cup cilantro

1 cup uncooked quinoa

salt

pepper

Cook quinoa according to package directions. Salt and pepper chicken breasts liberally. Saute in cast iron skillet and brown on all sides. Add peppers, onions, and garlic and saute until soft. While chicken and peppers are cooking, place avocado, lime juice, dill, cilantro, salt and pepper into food processor. Stream in olive oil until desired consistency. It should be thicker than a dressing and thinner than guacamole. Serve chicken and peppers over quinoa, and scoop dollop of avocado pesto on top.

Advertisements

Chicken Spinach Artichoke Risotto
January 26, 2010

Chicken Spinach Artichoke Risotto

This recipe was inspired by the all time favorite…  spinach artichoke dip. I combined all the amazing flavors in the popular dip with risotto and chicken. If you enjoy the dip, you will love this risotto. It is also a great way to stretch some chicken breasts. You could make this dish dairy free… just don’t include the cream or the cheese. I just wanted to  make it as decadent as possible since that is what spinach artichoke dip is all about. I didn’t have any parmesan in the house, but I did have some sharp cheddar, so that is what I used. Enjoy this recipe. It is a great comfort food meal. Serve with a green salad to balance everything out.

Chicken Spinach Artichoke Risotto

olive oil

1/2 cup red onion

2 cloves garlic

1 1/2 cups risotto (arborio) rice

1/2 cup white wine vinegar or white wine

1 quart of chicken stock

2 large chicken breasts

1 box frozen spinach

1 can artichokes

splash of cream or milk

1/2 cup parmesan cheese or sharp white cheddar

salt

pepper

Pour chicken stock into saucepan and heat until warm. Saute onion in olive oil in large skillet until soft over medium heat. Add garlic and risotto. Allow risotto to brown, stirring constantly. Add white wine or white vinegar and reduce down until absorbed by the rice. Add one half cup of chicken broth and stir until absorbed by the rice. Keep adding chicken stock to the rice until absorbed. While the rice is cooking, salt and pepper chicken breasts. Cook chicken in olive oil over medium heat until cooked all the way through. Squeeze water out of spinach. Add spinach and chopped artichokes into risotto after all of the chicken stock has been absorbed into the rice. Add a splash of cream or milk. Stir until combined and absorbed into the rice. Sprinkle with cheese and stir until combined. Add sliced chicken to risotto. Salt and pepper to taste. Serve with another sprinkle of cheese. Enjoy!

Spinach Pesto Enchiladas
January 15, 2010

Spinach Pesto Enchiladas

Want to get your children eating more spinach? This recipe is a great way to bump up the fiber and nutrients in your enchiladas. Then when you add all the peppers and onions, this recipe is really packed full of veggies. I kind of married chicken enchiladas with fajitas in this recipe. I got the inspiration for the sauce from Rick Bayless and his website. I have experimented with all kinds of enchiladas over the years, and I would have to say these are the best enchiladas I have ever made. My husband, the critic, does not like enchiladas very much. But these actually made the critic’s choice. He LOVED them. I also entertained a friend and she really enjoyed them as well (going back for seconds, which is not something she usually does).

I know there are a lot of steps to this recipe and it does seem quite labor intensive. But trust me, it is so worth it. To save on the amount of work, I would recommend roasting the chicken another day. I think I started roasting the chicken at four and wasn’t done with the enchiladas until around six. But if you made the chicken a separate day, it would cut back on half the time. Or just feel free to buy a rotisserie chicken if you don’t have time for roasting one. I have already been thinking about how to vary the recipe by using other fillings. I think they might be good with some sort of seafood or just veggies. This recipe is very easily made dairy free. Just see the notes I made in the recipe about how to make it dairy free.

Spinach Pesto Enchiladas

1 roasted or rotisserie chicken (see below for recipe for roasted chicken)

2 cups spinach

1 cup cilantro

juice of 2 limes

1 roasted clove of garlic

3 cups of chicken broth

2 Tbsp Olive Oil

2 Tbsp tapioca flour

splash of milk (optional or use non dairy milk)

2 tsp cumin powder

salt

pepper

2 red peppers cut into strips

1  red onion sliced

20 corn tortilla

Queso Fresco, Queso Enchilada, or Vegan Cheese (for non-dairy version)

Roast the chicken first if you are not using a Rotisserie Chicken. Note: A great way to make a double duty meal is by making two chickens the next time you roast one. Then you can make these enchiladas the next day.

Step One: Roast Chicken (skip if you are using a rotisserie)

1 whole chicken

1 lemon

1 tsp chile powder

1 tsp cumin

dash of cinnamon

Make a simple spice mix with chile powder, cumin and a hint of cinnamon and sprinkle it all over the chicken with salt and pepper. Put a halved lemon in the cavity of the chicken. Bake in a 400 degree oven for close to an hour or until thermometer reaches 180 degrees. Allow chicken to cool.

Step Two: Roast Garlic

Cut top one fourth of an inch off the top of the garlic. Drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and bake in 400 degree oven for twenty to thirty minutes or until garlic softens. Let cool and squeeze garlic cloves into a food processor. Note: You can roast the garlic with the chicken if you are doing it that day.

Shred chicken with a fork and set aside for later.

Step Three: Spinach Pesto Sauce and Peppers and Onions

Place two green chilies under the broiler until blackened on all sides. Let cool and peel away the skin and loosely chop. Place roasted garlic, roasted green chilies, spinach, cilantro, lime, salt and pepper into food processor. Pulse food processor while adding a small stream of chicken broth. Continue to add chicken broth until mixture becomes a loose pesto. In the stove, add olive oil to a hot saucepan. Mix in tapioca flour. Pour in two to three cups of chicken stock and pesto mixture from the food processor. Allow pesto sauce  to come up to a bubble and thicken until it coats the back of a spoon. Add more salt if it needs it. Optional: add a splash of milk or non-dairy milk (I think cashew milk would be great in this recipe).

While the sauce is thickening, saute red pepper and onion in a skillet. I crank up the heat on my skillet so that they really start to blacken and caramelize. I think it adds extra flavor.

Step Four: Assemble the Enchiladas

Place 20 corn tortillas in a wet kitchen towel or wet paper towels. Heat in the microwave for 1-2 minutes. The moisture in the towel will keep the tortillas pliable.

Pour one cup of sauce into the shredded chicken and mix in the peppers and onions.

Pour about a half of cup of sauce into the bottom of your baking dish (I used two dishes). Fill tortillas with chicken mixture. Roll and place into the casserole dish. Keep wrapping until you use all of the filling. I got around twenty enchiladas, but this will vary depending on how full you fill the enchilada. I think I use around a fourth of a cup. Pour the rest of your pesto sauce over your enchiladas. Sprinkle with cheese (vegan cheese if you are non dairy). I do think that these enchiladas would even be good without any cheese at all. Bake in 350 degree oven for twenty to thirty minutes or until golden brown and bubbling. Serve with guacamole or your favorite enchilada topping.

Tandoori Chicken with Homemade Mango Chutney
January 7, 2010

Tandoori Chicken with Homemade Mango Chutney

I love Tandoori Chicken. I am not an expert in making it but I do know that the real deal is much more complicated to make. This is my simplified version of Tandoori Chicken. If you like curry flavors, you will love this recipe. When you use coconut yogurt from the health food store, it is completely dairy free. And the coconut adds a nice extra layer of flavor. If you don’t have coconut yogurt and you don’t mind dairy, you could use greek yogurt. I also love Mango Chutney. I was somewhat disappointed when I was about to buy a jar a few weeks ago. I was shocked to see that the second ingredient was high fructose corn syrup.  It went right back on the shelf. I knew I could do better and make it myself. I think that it turned out great. Next time, I am going to make extra to store in the fridge. It is also delicious on sandwiches!

Tandoori Chicken

8 boneless, skinless, chicken thighs or 4 boneless, skinless, chicken breasts

1 cup coconut yogurt or greek yogurt

1 Tbsp curry powder

1 Tbsp cumin

juice of one lemon

1 tsp minced ginger

2 cloves garlic

salt

pepper

cilantro

Mix together all ingredients, except for chicken. Coat chicken with yogurt mixture and refrigerate for one hour. Bake chicken in 350 degree oven for thirty minutes. Serve with mango chutney and garnish with cilantro.

Mango Chutney

1 mango peeled and chopped

1 hand full of raisins (1/4 cup)

1/4 cup agave or honey

1 tsp ground ginger

1 tsp curry powder

1/4 cup orange juice

4-5 Tbsp balsamic vinegar or apple cider vinegar

Place all ingredients in a saucepan and simmer over medium low heat until sauce thickens. Serve over Tandoori Chicken.

Rum Apple Chicken with Boursin Mashed Potatoes
December 8, 2009

Rum Apple Chicken with Boursin Mashed Potatoes

This is a great holiday recipe, especially if you have a little rum leftover from your egg nog. If not, you can usually buy tiny little bottles at the liquor store. Just make sure your rum is gluten free. I used a spiced rum which I have found conflicting research about whether it contains gluten or not. It doesn’t bother me, so I use it. Boursin is a delicious soft cheese with garlic and herbs. It makes the mashed potatoes deserving of a holiday meal.

Rum Apple Chicken

6 chicken thighs
1 apple peeled and chopped
1/2 red onion chopped (or 2-3 shallots chopped)
1/3 cup rum
1/2 cup apple cider
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 Tbsp dijon mustard
1 Tbsp fresh chopped sage
salt
pepper
flat leaf parsley for garnish

Salt and pepper chicken. Brown chicken in olive oil (may have to do it in batches). Remove chicken from pan. Add onion and apple to skillet and cook until soft. Deglaze pan with rum and reduce for a minute or two. Add stock, cider, balsamic vinegar, mustard, and sage. Add chicken back to pot and let simmer over low heat until sauce reduces by half. Serve over mashed potatoes and garnish with parsley.

Boursin Mashed Potatoes

3 cups cubed red potatoes
2-3 oz Boursin Cheese
Milk
Chicken Stock
1-2 Tbsp butter
Boil potatoes in water until soft. Add cheese, butter, few splashes of milk, and a few splashes of chicken stock. Start with a small amount of liquids then add more until you get the desired consistency. Blend with a hand mixer or mash with a potato masher. Serve with Rum Apple Chicken.

Thai Green Curry Chicken Soup
November 16, 2009

Thai Green Curry Chicken Soup

It’s official! My new favorite cuisine is Thai food. I love the spicy, sweet, and salty flavors in Thai food. The balance is amazing. I’m sure I will continue to experiment with these dishes, so if you like Thai flavors, keep checking in. And if you enjoyed my Thai Red Curry Chicken, you will love this as well. You could probably make this soup with red curry paste. But the green curry flavors have an enjoyment all their own. One day, I’m going to make my own curry paste. Until then, Thai Kitchen makes a great green curry paste. Please don’t make it with yellow curry powder… it is just not quite the same thing. 🙂 Oh, and you could totally use shrimp in this soup… just don’t add the shrimp until the very end after the noodles are done and cook only until the shrimp are cooked through. The next time you want chicken noodle soup, make this instead and trust me, you will not be disappointed.

6 chicken thighs cut into one inch pieces
olive oil
3 Tbsp green curry paste
1 Tbsp ginger
2 cloves of garlic
1 quart chicken stock
1 can coconut milk
1 Tbsp chili sauce (Sriracha sauce)
1 package Pad Thai Rice Noodles
1-2 cups chopped portobello or porchini mushrooms
2-3 Tbsp fish sauce
juice of one to two limes
cilanto and mint to garnish (1/4 cup each)
salt
pepper

Brown chicken in olive oil in a big soup pot. Remove chicken from pot after chicken is cooked through. Saute onion in same pot until soft. Add garlic, ginger and curry paste. Cook for a minute then add mushrooms. Cook mushrooms for a few minutes. Stir in chili sauce, add more for extra heat. Add chicken stock and bring to a boil. Add rice noodles and cook according to package directions. After noodles are finished cooking, add chicken back to pot and stir in coconut milk and fish sauce. Remove from heat and stir in lime juice. At this point you will want to taste it to make sure all the flavors are balanced between salty, sweet and spicy. This is the key to making good Thai food. Add more fish sauce, lime juice, curry paste or chili sauce to taste. Garnish with cilantro and mint. I would also probably add some chopped peanuts. Enjoy!

Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes
November 15, 2009

P1011146

Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes

Okay so if you haven’t noticed I use Balsamic Vinegar in most of my recipes… I just can’t get away from the sweet tangy flavor. It always adds a rich sweet depth of flavor to a recipe. I normally would have made this with olive oil, but we didn’t have any. I have learned how to improvise with only having one car. I did have butter… so that is what I used. So I am sure that you could use olive oil.

1 whole chicken
2 apples peeled and chopped
4 carrots peeled and chopped
4 medium potatoes cubed
1 red onion cut into cubes
1/4 to 1/2 cup balsamic vinegar
3-4 Tbsp butter
2 Tbsp dijon
2-3 Tbsp dried thyme
1 lemon quartered

Melt 1-2 Tbsp butter and mix with dijon mustard and 1/8 to 1/4 cup balsamic vinegar. Set glaze mixture aside for later. Place chicken in roasting pan and tie legs together. Place quartered lemon in cavity of chicken. Brush mustard glaze over chicken and sprinkle with salt, pepper and thyme. Place chopped veggies around chicken. Pour the rest of the balsamic vinegar (1/8 to 1/4 cup) over veggies, sprinkle with salt, pepper and thyme. Dot with the rest of the butter. Bake in 425 degree oven until chicken reads 180 on thermometer. Let rest for ten minutes. Slice and serve with pan juices spooned over chicken.

Roast Chicken with Sausage and Grapes
November 15, 2009

P1011160

Roast Chicken with Sausage and Grapes

Ok, so I know the idea of grapes and sausages sounds bizarre… but it is REALLY yummy. Even the Critic had to admit that he was pleasantly surprised by this recipe. I saw this recipe on the Rachel Ray Show this week and thought I just have to share, it was that good! Of course, I hardly ever follow recipes exactly. I just use recipes as inspiration then make them my own. The reason I like Rachel Ray’s cooking style is because she doesn’t measure anything. I am the same way… I just do what feels right and tastes good. So if you are making one of my recipes, and you think it needs more spice or vinegar… by all means, add it. Cook to your own taste, because that is how my recipes are meant to be followed. I don’t think you can really mess this recipe up, even if you don’t follow it exactly. It is easy to prepare, and delicious comfort food! It is one of those throw in the oven and forget about it until your house starts smelling divine dishes.

6 chicken thighs bone in
3 sweet italian sausages
1 cup black seedless grapes
2-3 shallots quartered
3 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh sage
2 cups cubed red potatoes
few Tbsp olive oil
1/4 cup balsamic vinegar

Place potatoes, sausages, shallots and grapes in casserole dish. Sprinkle with fresh herbs. Drizzle with olive oil and balsamic vinegar. Salt and pepper. Place chicken thighs over sausage and grapes. Salt and pepper chicken thighs. (I also sprinkled some dried thyme over the chicken.) Roast in a 425 degree oven for around an hour or until veggies are soft and chicken juices run clear. Grapes are really delicious roasted! Never expected that. I think I am going to try them in other dishes. Rach also left the balsamic vinegar out and added balsamic drizzle before serving. I was feeling lazy so I made it this way.

Pinto Bean Soup with Mango Salsa
November 4, 2009

P1010983

Pinto Bean Soup with Mango Salsa

Looking for a delicious budget friendly meal? There is nothing more budget friendly than dried beans. They take a little more prep time, but are definitely worth it. This week I was scouring through what I already had in the house and this is the recipe that I came up. You can top this soup with your favorite Mexican toppings. The point is to use what you already have in your pantry or refrigerator. I happened to have some store bought mango salsa, but I also included my recipe for fresh mango salsa because it is delicious. Even if you do decide to go out and buy the ingredients for the salsa, it is still easy on the pocket book. Packed full of protein, this soup can easily be made vegetarian. You could also make this recipe with black beans, I just happened to have pinto beans. However you decide to make it, I’m sure you will love it. Serve with a side of gluten free corn bread and salad. Yummy and filling!

Pinto Bean Soup

2-3 cups pinto beans (cooked)

1/2 cup onion

2 cups water

1/2 tsp cayenne pepper

1 tsp chili powder

dash of cinnamon

mango salsa

cilantro

2 chicken breasts cooked

blue corn chips

juice of one lime

feta cheese

salt

pepper

Cook pinto beans according to package directions. I had 2-3 cooked pinto beans in the freezer from the last time I made them. You need to plan ahead when cooking dried beans. You will either need to soak them overnight and simmer until soft. Or you will need to boil them for four to five hours until soft. Once beans are cooked, drain and reserve cooking liquid. Saute onion in a skillet until soft. Place beans and onion in a blender. Add enough cooking liquid to get the beans moving. (You might need to do this in batches to avoid splatter and spilling). Add cooking liquid and beans back to cooking pot. Add water to mixture until you reach the desired consistency. It should be thinner than refried beans, but not too thin. Add spices, going easy on the cayenne pepper until you get the desired amount of heat. Cumin would also be perfect in this recipe but I was all out at the time. Salt and pepper to taste. Top with your favorite Mexican toppings. I used sliced chicken breasts, feta cheese (not Mexican I know but tasted great in this recipe), crushed blue corn chips, mango salsa, cilantro and lime juice. You could also use cheddar cheese, jack cheese, avocado, corn, regular salsa, black olives, sour cream, red onion… the possibilities are endless.

Mango Salsa

1 mango chopped

1/4 cup onion

1/4 cup cilantro

juice of one lime

1 tomato chopped

1 jalapeno or habanero chopped

salt to taste

Mix all of the ingredients together.  Serve on Pinto Bean Soup. Also delicious on piece of fish or chicken.

*Note: I included this dish in the vegetarian and dairy free categories because it is easily modified to be vegetarian and dairy free by the toppings you put on it.

Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce
October 27, 2009

P1010875

Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce

Stuffed chicken breasts have quite the “Wow” factor. They look super impressive, but they really are quite easy to make. Once you learn how to do it, the options are endless. Just stuff with any of your favorite meats, cheeses, herbs, nuts, veggies… go crazy. I chose this flavor combination because I love brie with apples and walnuts. Goat cheese and fig would make a nice combo, mango chutney and cheddar, spinach and mushrooms if you don’t do dairy. The potatoes are my version of an old classic. I used olive oil instead of butter, but if you like butter by all means use it. The mustard sauce is the final “Tada” and goes quite nicely with the flavors in the chicken. Serve with a side salad or a veggie.

Walnut Apple Brie Stuffed Chicken Breasts with Lyonnaise Potatoes and Mustard Sauce

Chicken Breasts 3-4

1-2 apples sliced thin

a 6-8 oz wedge of brie

1/4 cup of walnuts

salt

pepper

Slice open chicken breasts starting on the thick side. Open chicken like a book.

Chicken Breasts Sliced Open

Chicken Breasts Sliced Open

Fill chicken with apple slices, brie, and walnuts.

Filling Chicken Breasts

Filling Chicken Breasts

Secure with toothpicks. Brown chicken in saute pan on both sides.

P1010869

Browning Chicken

Place in 350 degree oven and bake for 30 minutes.

Place on top of potatoes and drizzle sauce over chicken.

Note: Once you learn the process of stuffing chicken breasts, you can make your own fillings. The possibilities are endless.

Lyonnaise Potatoes

8-10 small red potatoes

1 shallot

olive oil

salt

pepper

Cut potatoes into 1/4 inch slices. Drop potatoes into boiling water and cook for 4-5 minutes. Drain potatoes. Heat oil in a skillet to a high heat. Cook until potatoes are browned and cooked all the way through. Remove from pan. Saute shallot until soft. Add potatoes back to pan. Salt and pepper to taste.

Mustard Sauce

1 shallot

2 cloves garlic

2 Tbsp dijon mustard

4-5 Tbsp balsamic

1/2 cup chicken stock/ vegetable stock

1 Tbsp chopped rosemary

Saute onion and garlic in saucepan and cook until soft. Add mustard, vinegar, stock and rosemary. Bring to a boil and simmer about ten minutes until thickened. Serve over chicken and potatoes.