Archive for the ‘Poultry’ Category

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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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Cheesy Chicken and Broccoli Casserole

October 18, 2018

Casseroles are particularly lovely when you are busy, because you can prep them when you have a quiet moment. Then all you have to do is pop them in the oven when you need them. This one brings together some of our favorite flavors: cheese, chicken, and broccoli.

You will need:

  • 4 T unsalted butter
  • 1/2 yellow onion, chopped
  • 4 T flour
  • 1 1/4 c unsalted chicken stock
  • 1 c milk
  • 1 c light cream
  • 1 t paprika
  • 2 c shredded Gruyere cheese
  • 1 lb chicken breast, chopped into bite-sized pieces
  • oz frozen chopped broccoli, thawed and drained
  • 1 box stuffing mix, prepared according to instructions (I used a cornbread version)
  • 1/2 c shredded cheddar cheese
  • 3 T fresh chives, minced

20180910 Chicken Broccoli Cheese Casserole 01

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In small sauce pan, melt the butter over medium heat.
  3. Add the onion and saute until starting to soften, about 4 minutes.
  4. Whisk in the flour and allow to cook for 2 minutes (keep whisking!).
  5. Whisk in the stock, milk, cream and paprika until well combined.
  6. Bring to a simmer and allow to thicken, stirring frequently, about 8-10 minutes.
  7. Stir in the Gruyere until melted.
  8. Season with salt and pepper, to taste.
  9. In a large mixing bowl, combine the chicken with the cheese sauce and broccoli.
  10. In a medium mixing bowl, mix together the prepared stuffing with the cheddar and chives.
  11. Spread the chicken mixture in the prepared baking dish.
  12. Top with the stuffing mixture.
  13. Bake until bubbly and the stuffing starts to turn a bit more golden, about 30-40 minutes.
  14. Allow to rest for at least 5 minutes before serving.
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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

20180814-butter-chicken-02.jpg

You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Taco Skillet

September 3, 2018

This a yummy and versatile dish. It is great on its own, and it would be equally tasty on top of nachos or in a tortilla. We made it with chicken, but if you want a vegetarian version, substitute mushrooms instead.

20180722 Taco SKillet 03

You will need:

  • 1 lime, zested and juiced
  • 1/2 c sour cream
  • 1/2 t cumin
  • Salt and pepper, to taste
  • 4 T olive oil, divided
  • 1 sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb chicken breast, chopped into bite-sized pieces (or 16 oz baby bella mushrooms, quarter for a vegetarian meal)
  • 2 packets low sodium taco seasoning
  • 1 yellow onion, chopped
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained and rinsed (or use 4 ears of fresh corn cut off the cobs if in season)
  • 1 can (4 oz) diced green chiles
  • 1 c cherry tomatoes, halved
  • 1 bunch scallions, trimmed and chopped
  • 1 c salsa
  • 2 c shredded cheddar cheese

Then you will…

  1. In a small bowl, mix together half of the lime zest, half of the lime juice, the sour cream, and cumin. Season with salt and pepper to taste. Set aside until ready to serve.
  2. In a large nonstick skillet, heat two tablespoons of the olive oil over medium heat.
  3. Saute the sweet potato until softened and starting to brown, about 8-10 minutes.
  4. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining two tablespoons of olive oil over medium heat.
  6. Saute the chicken for 5 minutes.
  7. Add the onion and saute until the chicken is cooked through, about another 5 minutes.
  8. Stir in the remaining lime zest, lime juice and taco seasoning.
  9. Stir in the beans, corn, chiles, cherry tomatoes, scallions and salsa.
  10. Allow to heat through.
  11. Mix in the shredded cheese and heat until starting to melt.
  12. Remove from the heat.
  13. Serve with the lime cream.
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Chicken Queso Pockets

August 6, 2018

Who doesn’t like a flaky crust filled with savory chicken and cheesy yumminess? This is especially great if you need to pack a picnic meal for lunch or dinner, because you won’t need any silverware. They are great warm and equally delicious at room temperature. You could shape them in smaller pieces if you wanted more of a snack-size than a meal-size.

You will need:

  • 2 T olive oil
  • 1/2 lb chicken breast
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 oz reduced fat cream cheese, room temperature
  • 1 can (4.5 oz) diced green chiles
  • 1 small bunch scallions, chopped
  • 1/2 c shredded cheddar cheese
  • 1 package refrigerated pie crust, both circles of dough (if you want extra lusciousness, try it with two sheets of puff pastry)

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large nonstick skillet, heat the olive oil over medium high heat.
  3. Saute the chicken, sprinkled with the cumin and pepper and salt, until cooked through to 165 degrees (about 4-5 minutes per side).
  4. Remove from the pan and shred.
  5. In a large mixing bowl, combine the cream cheese with the chiles, scallions, and cheese.
  6. Mix in the shredded chicken.
  7. Cut both pie crusts into 8ths.
  8. Place 1/4th of the filling onto eight of the dough pieces.
  9. Top with the remaining eight dough pieces after stretching them slightly.
  10. Use a fork to seal around the edges.
  11. Transfer to the prepared baking sheet.
  12. Optional: gently sprinkle the tops with a little salt and pepper.
  13. Bake 15-18 minutes, until the dough is cooked through and golden.
  14. Allow to cool 5-10 minutes before serving (the wait is tough, but they will hold up better and be tastier).

20180716 Queso Pockets 02

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Instant Pot Sweet and Spicy Chicken Thighs

July 23, 2018

Check out this Instant Pot recipe for an easy and flavorful entree. If you don’t want any spice, you can omit the sambal oelek…however give it a whirl! Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180710 Sweet Chicken Thighs 01

You will need:

  • 1/3 c honey
  • 3 cloves garlic, peeled and minced
  • 1/2 c tamari (or can substitute low salt soy sauce)
  • 1/2 c ketchup
  • 2 T Worcestershire sauce
  • 1-3 T sambal oelek (add based on your spice preference)
  • 2 T dried oregano
  • 4 T sesame seeds, divided
  • 1/2 t pepper
  • 1/4 t salt
  • 3 T sesame seed oil
  • 2 lb boneless, skinless chicken thighs
  • 1 bunch scallions, trimmed and chopped

Then you will…

  1. In a medium mixing bowl, combine the honey with the garlic, tamari, ketchup, Worcestershire, sambal oelek, oregano, 2 tablespoons of the sesame seeds, salt and pepper.
  2. Set your Instant Pot to saute and warm the sesame seed oil.
  3. Sear the chicken 3 minutes per side.
  4. Pour the sauce mixture on top of the chicken.
  5. Close your Instant Pot.
  6. Cook on manual (or pressure) for 10 minutes.
  7. Wait for 10 minutes before releasing the pressure.
  8. Shred the chicken and mix back into the sauce.
  9. Serve topped with the remaining sesame seeds and the scallions.
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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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