Showing posts with label poultry and fowl. Show all posts
Showing posts with label poultry and fowl. Show all posts

08 February 2016

Barbecue Chicken Stuffed Potato

The Husband has been away at a conference and proper cooking for one seemed an ... onerous ... obligation when I'd rather be catching up with my giant backlog of graphic novels or reorganizing The Dread Cupboards of Random Storage under the bay window. So I've been eating a lot of fancy-ish grilled cheese and baked potatoes. Also, some salad ... but mostly cheese and carbs. And red wine to wash it down, because red wine's a heart-healthy, you know ...

This baked potato is a stuffed with a very simple combination of shredded rotisserie chicken and barbecue sauce with cheese and scallions to bling it out a bit. I bought the rotisserie chicken at the fried chicken place down the street. They keep their rotisserie -- always full of plump, golden chickens -- right in front of their side window so it's in front of you, tempting you with promises of juicy poultry goodness as you walk across the parking lot. Cunning fried chicken peddlers. Tricksy.


I actually baked three potatoes in one go, as well as a tray of broccoli florets and sliced carrots, because heating the oven for one potato simply seemed too decadent. However, I'm giving the directions for one, because I only made one barbecue chicken stuffed potatoes. The others were topped later in the week, with random toppings, as I needed them.

Yes, that means I ate three baked potatoes in one week. It. Was. Fabulous.


Barbecue Chicken Stuffed Potato

Yield: 1

Ingredients

  • 1 6-oz baking potato, well scrubbed and dried
  • ½ tsp (or so) olive oil
  • ½ cup shredded rotisserie chicken
  • ¼ cup barbecue sauce
  • 2 Tbsp shredded reduced-fat four-cheese Mexican cheese blend
  • 1 scallion, white & green parts coarsely chopped
  • Black pepper, as desired

Instructions

  1. Preheat oven to 425°F.
  2. Prick the potato all over with a fork, sprinkle with salt and pepper, and lay it directly on the middle oven rack.
  3. Bake the potato for 45-60 minutes or until the skin is crispy and the potato gives a little when you squeeze it.
  4. Meanwhile, combine the chicken and barbecue sauce in a microwave-safe bowl and warm for 1-2 minutes or until evenly heated all the way through when stirred.
  5. Cut a cross on top of the potato and squeeze the sides open.
  6. Top potato with chicken mixture and cheese. Garnish with scallions and black pepper. Eat.

I'd meant to serve the potato with a dollop of plain 0% Greek yoghurt on top, but forgot and didn't end up missing it, anyway.

29 January 2016

Slow Cooker Lemon Caper Chicken Thighs

Boneless chicken thighs combine perfectly with bright flavors like lemon, white wine, and capers to create a quick prep, no-fuss meal perfect for a lazy winter afternoon. Just put all the bits in your slow cooker, turn it on, and go about your business for 4-6 hours. That's just about long enough to become thoroughly addicted to the BBC Scotland crime drama Shetland, by the way.


Slow Cooker Lemon Caper Chicken Thighs

Yield: Serves 3-6, depending on appetite

Ingredients

  • 6 boneless skinless chicken thighs, well trimmed
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • 1 tbsp capers, drained
  • 8 sun-dried tomato halves, chopped
  • 1 tsp salt-free Italian seasoning blend
  • 2 Tbsp lemon juice
  • ½ cup Sauvignon Blanc or similar dry white wine

Instructions

  1. Nestle chicken thighs at bottom of slow cooker insert. Sprinkle with shallot, garlic, tomatoes, capers, and seasoning blend.
  2. Whisk together wine and lemon juice. Pour around the thighs, trying not to get it on the thighs, because you don't want to wash away the seasoning blend.
  3. Cover and cook on Low 4-6 hours or until chicken's internal temperature reaches 165°F.
  4. Remove chicken from slow cooker and, if desired, turn the juices into a sauce by whisking in a cornflour slurry.

20 January 2016

Slow Cooker Tomato & Artichoke Chicken

Last time I was at the warehouse store (to buy vitamins and salad mix and only those things), I picked up an enormous (35 oz!) jar of marinated artichoke hearts to "put on salads and things." While I've yet to actually put them on salad, they have made their way into my slow cooker. With chicken. And tomatoes, of course. The three just work so well together and make one of my favorite flavor combinations. (A little wine doesn't go amiss, either).


Slow Cooker Chicken With Tomatoes & Artichokes

Yield: 3-6, depending on appetite

Ingredients

  • 1 cup chopped yellow onion
  • 2 cups drained marinated artichoke hearts
  • 14.5 oz can diced tomatoes
  • ½ cup Sauvignon Blanc or similar dry white wine
  • 4 cloves minced garlic
  • 1 tsp salt-free Italian seasoning blend
  • 6 skin-on bone-in chicken thighs

Instructions

  1. Mix together onion, artichokes, tomatoes, white wine, garlic, and seasoning blend. Pour into the slow cooker insert, if using right away. Otherwise refrigerate until ready.
  2. Trim the chicken thighs so that the skin just covers the tops of the thighs like a little
    blanket.
  3. Nestle the chicken thighs in the artichoke mixture, skin side up.
  4. Cover and cook on Low 6-8 hours or until chicken reaches 165°F.

(To save time, and knowing I'm not at my best in the mornings, I combined all the artichoke mixture ingredients in a food storage container the night before and then just poured it into the slow cooker the next morning. I'd like to think this helped give the dish a greater depth of flavor, but I might be reaching).

You could, of course, remove the skin entirely from the thighs but then you'll probably want to pour the artichoke mixture over them so they don't dry out in the slow cooker. I know, it seems impossible food should dry out in such a steamy environment but it has happened to me before so I try to make sure all meats are topped with something juicy -- like sauce or skin -- to keep them moist. The fat melts out of the skin, anyway, flavoring the rest of the dish, and the skin almost disappears into the flesh so there's no need to fear the dread "slimy chicken."

We ate the chicken in shallow bowls with garlic knot rolls for sopping up the sauce, but you could be more "healthful" and have it over whole wheat couscous or quinoa pilaf.

17 January 2016

Slow Cooker Peanut Chicken

When I put Pillsbury's "Slow-Cooker Spicy Chicken in Peanut Sauce" on this week's menu plan I wasn't really thinking about how The Husband might react to it. But, the week moved along and it was the only supper left unmade, I started to fret. Cumin? Cinnamon? Chiles? Peanut butter?


Oh, he was going to hate it.

But he didn't. Except for the peanut garnish (which was too crunchy), he thought the dish was fine and would eat it again. Hooray. I quite liked the dish myself, although I found it more aromatic than flavorful. Other cook's comments on the recipe suggest I am not alone in this, so I might follow a few of their suggestions next time (yes, it's worth making again) and use more peanut butter (maybe a few tablespoons of PB2 stirred into the amount of peanut butter already called for?), more garlic, and add a squirt of sriracha.

13 January 2016

Too Tired Chicken Enchiladas

Last weekend, I had a pound of thawed boneless skinless chicken breasts in the fridge that were nearly at their eat by date and I still had no energy to do anything with them. So I tossed them in the slow cooker with a tablespoon or two of Penzeys salt-free Arizona Dreaming seasoning blend and a jar of salsa and just let them cook away for six or so hours. (Seriously, I wasn't keeping track of things so it could very well have been ten hours). At the end, I shredded them, mixed in half a can of chickpeas (the other half having gone into salad earlier in the week) and shoved it all in the fridge until I was sufficiently motivated to make a proper dish out of it all.


There are probably lots of things I could have done with the shredded chicken and I'm sure Pinterest is full of ideas, if you want to go take a gander, but I just made up a pan of enchiladas and called it good enough. I simply mixed the shredded chicken and beans with enchilada sauce, cilantro, and crumbled queso Cotija then spread the mixture down the middle of multigrain tortillas, rolled the tortillas up, popped them in a rectangular baker, covered them with more enchilada sauce and Cotija and baked them at 425°F until everything was brown and bubbly.

These "enchiladas" were surprisingly good and even reheated pretty well for lunches, so hooray!

27 November 2015

Lemon & Garlic Chicken Thighs

Had a quantity of fresh parsley leftover even after the garlicky lemon-parsley sauce I made to jazz up some baked barramundi. While I wasn't quite sure what to do with the leftover parsley, I knew it had to be done soon as parsley just doesn't keep in my fridge (the whole "wrap it in a damp paper towel and store inside a plastic bag" technique doesn't work for me).

As there were chicken thighs in the freezer (when aren't there?) and I had lemon and garlic so I thought "Why not marinade the thighs and then whack them in the oven when I get home from work?" And that is exactly what I did.


I tend to buy boneless chicken thighs more often than not because I find them more flavorful and less expensive than boneless chicken breasts. They're definitely better suited to slow cooking than boneless breasts and even short, high-temp oven excursions suit them better than breasts. Or maybe I just still don't know how to cook boneless breasts properly!

Anyway, this dish is quite lemony so feel free to cut back on the juice and zest! When The Husband first tasted the chicken, he thought he wasn't going to like it because it was too lemony, but he ended up really liking it so ymmv.

Lemon & Garlic Chicken Thighs

Yield: Serves 3-6, depending on appetite

Ingredients

  • 1 large lemon
  • ½ cup chopped fresh parsley
  • 6 cloves garlic, chopped
  • 6 boneless, skinless chicken thighs
  • ¼ cup olive oil
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

  1. Place chicken thighs in a food-safe storage container.
  2. Zest lemon. Cut lemon in half; squeeze lemon juice over chicken. Add zest, parsley, garlic, salt, and pepper. Cover container and toss to coat. Refrigerate one hour or until ready to cook.
  3. Preheat oven to 425°F. Lightly brush a baking dish with a little olive oil.
  4. Turn the chicken out onto the baking dish. Bake 25 minutes or until chicken reaches 165°F.

06 November 2015

Spicy Slow Cooker Barbecue Chicken

I keep meaning to menu plan, but then Life Happens and it's another week of catch-as-catch-can meals. I knew there was a package of boneless skinless chicken thighs in the freezer. I thought there was a partial bottle of barbecue sauce in the fridge. Garlic and onions are always on hand. We'd have garlicky slow cooker "barbecue" chicken for supper! Except, after I'd already put the chicken, garlic, and onion in the slow cooker, I realized there was no barbecue sauce in the fridge ...

Erk. So I threw a sorta-barbecue sauce together really fast, dumped it over the chicken, and skedaddled off to work. When I came home that evening, the scent that hit me as I opened the front door just made my mouth water! And what did it taste like? A bit like an Asian(ish) barbecue? A little spicy, a little sweet, and so savory. I'd definitely do it again!


Spicy Slow Cooker Barbecue Chicken

Yield: 2-4 servings, depending on hunger

Ingredients

  • 4 frozen boneless skinless chicken thighs
  • 1 cup finely chopped red onion
  • 6 cloves garlic, bashed
  • ¼ cup low-sodium soy sauce
  • ½ cup low-sodium ketchup
  • ¼ cup honey
  • ½ tsp ground ginger root
  • ½ tsp red pepper flakes

Instructions

  1. Place frozen thighs at the bottom of the slow cooker insert. Top with onion and garlic.
  2. Whisk all remaining ingredients together and pour over chicken.
  3. Cover and cook on Low 8-9 hours.

Yes, I used frozen chicken in this recipe. I know some people are really skittish about doing that, and I used to be, but I've found my slow cooker cooks hot enough on Low that we're unlikely to get food poisoning. Also, starting with frozen meat means that the long cook time (after 8 hours of cooking, mine usually sits at Warm for 2 hours) will not ruin the chicken. Using thighs instead of breasts helps, too, as thighs are simply more forgiving.

30 October 2015

Chicken Thighs Breaded With Flax & Almond Meal

I was craving oven-fried chicken, but breadcrumbs seemed ... boring. Nutritionally unadventurous. I'd breaded chicken with almond meal before, but was always a little disappointed in the texture. What about adding in some flax meal? Flax has a nutty flavor that should pair well with the almond meal and, maybe, give the breading a little more body?


"Breaded" Chicken Thighs

Yield: 2-4, depending on appetite

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 egg
  • ¼ cup flax meal
  • ¼ cup almond meal
  • ¼ cup grated Parmesan cheese
  • 1 tsp parsley
  • 1 Tbsp salt-free Italian seasoning blend
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • ½ tsp garlic powder

Instructions

  1. Heat oven to 425°F. Place a cooling rack on a half sheet pan (13"x18").
  2. Beat egg in a shallow dish like a soup bowl or pie plate.
  3. Combine meals, Parmesan, and seasonings in another shallow dish.
  4. Dip chicken in egg, allowing all excess to drip back into dish, and then thoroughly coat with the meal mixture.
  5. Place chicken on the cooling rack and bake for 20 minutes or until chicken is 165°F.


Overall, I think this was a good start. Next time, I might reduce the amount of flax by a tablespoon or two, because The Husband thought the texture was a little "weird." I liked the texture just fine, but thought the chicken was just a bit ... bland ... so lashings of cheese and seasonings next time, too!

30 September 2015

Garlicky Chicken Tenders & Vegetables

This simply isn't a very exciting dish. Definitely not the kind of thing to make for company, no. But it makes an easy one-pan-throw-everything-together-and-go meal, which is sometimes what you need on a Sunday night when your monkey mind is too busy obsessing over tomorrow being MONDAY to deal with fancy cookery shenanigans.


I would really like go back to having proper Sunday dinners and not these catch-as-catch-can meals centering around speed and the opportunity to use up iffy ingredients -- like the spongy zucchini and sprouting potatoes in today's chicken dish. But my life is a bit topsy-turvy at the moment and, really, I suspect I should just be happy the chicken wasn't off!

Garlicky Baked Chicken Tenders with Vegetables

Yield: 4

Ingredients

  • 3 Tbsp butter
  • 5 cloves minced garlic
  • ¼ cup finely chopped red onion
  • 1 lb chicken tenderloins
  • 6 small red potatoes, cut into bite-size pieces
  • 1 small zucchini, cut into bite-size pieces
  • 1 Tbsp salt-free poultry seasoning
  • Salt & pepper, as desired

Instructions

  1. Preheat oven to 400°F. While oven is preheating, add butter to a large baking dish or pan and place in the oven to melt.
  2. When oven is at temperature, remove pan and stir garlic and onion into melted butter.
  3. Add chicken and vegetables to butter mixture, toss to coat, then spread out in pan, trying not to crowd.
  4. Sprinkle chicken and vegetables with seasonings and bake, uncovered, at 400°F for 15 minutes.
  5. Remove pan from oven. Give everything a good stir 'round and baste the chicken with pan juices. Return to oven and continue baking for 10 minutes.
  6. Remove pan from oven and serve.

If you have a thing about butter, you could certainly use olive oil in this recipe. I happen to have a bunch of random cuts leftover from various baking projects and they keep falling off the "butter and egg" shelf and beaning me on the head when I yank open the fridge door. Yes. I'm blessed, I know.

18 September 2015

Roast All The Things: Chicken Thighs & Summer Vegetables

End of the week, no idea what the weekend may bring, and the crisper drawers still hold far too much highly perishable produce. What to do? Roast them. With some chicken. Because not everyone wants a big plate of roasted vegetables for supper. Weirdos.

The package of boneless skinless thighs I used contained five thighs -- we had two apiece for supper and I enjoyed the remaining one with a bunch of the leftover vegetables for lunch the next day. Obviously, serving sizes are arbitrary so ymmv.


Roasted Chicken Thighs & Summer Vegetables

Yield: 3 servings

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 orange bell pepper, seeded and chopped
  • 1 small yellow (crookneck) squash, sliced into thick coins
  • 1 small zucchini, sliced into thick coins
  • 4 oz quartered small red potatoes
  • 8 oz sliced mushrooms
  • Salt, pepper, garlic powder, smoked paprika, and thyme
  • Olive oil

Instructions

  1. Brush baking pans with olive oil. Distribute chicken and vegetables among pans, trying not to crowd. Season generously.
  2. Roast, uncovered, in 45°F oven for 25-30 minutes or until chicken has reached 165°F and potatoes are tender.

09 September 2015

Cheesy Salsa Chicken

I've owned a Calphalon panini pan for yonks now and only very recently discovered the blessed thing is oven safe to 450°F. Do you know how liberating that is? No more transferring of ingredients to a baking dish. No, just grill the whatever, add the other ingredients to the pan, and whack the whole thing in the oven. Granted, it might look nicer at the table in a baking dish, but this isn't a nice-enough-for-company meal, anyway. It's an UGH-I-am-so-tired-what's-easy meal.


Creamy Salsa Chicken

Yield: Serves 2

Ingredients

  • 2 boneless chicken breasts
  • 2 tsp fajita seasoning [Penzeys]
  • 1 cup roasted garlic salsa [Green Mountain Gringo]
  • ½ cup plain Greek yoghurt
  • 2 slices pepper jack cheese [Cabot]
  • Guacamole, as desired

Instructions

  1. Preheat oven to 350°F.
  2. While singing "Les Poissons," pound the chicken flat with a mallet. Sprinkle both sides of the chicken with fajita/taco seasoning.
  3. Grill the chicken until it develops some nice color and grill marks. Mix the salsa and yoghurt; pour over the chicken and top with cheese.
  4. Bake uncovered for 20 minutes or until chicken has reached 165°F and cheese is melted.
  5. Top with guacamole, as desired, and serve.

16 July 2015

Improv Challenge: Pretzels & Mustard

I'm just going to straight out confess that I made July's Improv Challenge recipe when I came home from work Monday night, so there was no time for rehearsal. I ran in the door, turned on the oven, and just started throwing chicken, mustard, and pretzels around.


So while we both enjoyed this dish -- The Husband thought the chicken was cooked "perfectly" and the "nut topping" was really nice (when I explained it was pretzels, not nuts, he merely shrugged and said that explained why they weren't as crunchy as he'd expected!) -- I think it could be better. Longer marinade time for the chicken, for one, and more finely crushed pretzels, for another. Also, maybe some garlic in the marinade and dressing? Mmm. Garlic.

If you have a food processor, feel free to pulverize your pretzels with it. I was all hepped up with Monday Grrr and was more than happy to bash away at the pretzels with my meat tenderizer. Seriously, it's good therapy!

Also, if you prefer a bit of sweetness, you could just use your favorite honey mustard vinaigrette rather than making the marinade and dressing.

Pretzel-Crusted Chicken With Salad Garnish

Yield: 3

Ingredients

  • 3 similarly-sized boneless, skinless chicken breasts
  • 3 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 2 Tbsp + ½ tsp coarse grain Dijon mustard [Grey Poupon Country Dijon]
  • 6 oz grape tomatoes, halved
  • 6 oz salted pretzels [Snyder Of Hanover Olde Tyme Pretzels]
  • Baby arugula, as needed
  • Salt and pepper, as desired

Instructions

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil and set aside.
  2. Place chicken breasts between two sheets of wax or parchment paper on a sturdy, flat surface. Firmly pound the chicken with a rolling pin or the smooth side of a meat mallet until they’re all flattish and of similar thickness.
  3. In a large dish, whisk together 2 tablespoons grainy mustard, 1 tablespoon olive oil, and 1 tablespoon white wine vinegar. Add chicken to the dish. Toss to coat well and let marinate for 15 minutes.
  4. Meanwhile, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of white wine vinegar, and ½ teaspoon mustard in a bowl. Add the tomatoes and toss to coat. Season to taste with salt and pepper. Set aside until needed.
  5. Place pretzels in a food processor and whiz around until pulverized (you'll want to leave some small-ish chunks for both aesthetics and crunch). Or put pretzels in a food storage bag and bash with your meat tenderizer until they form crumbs of the desired size. Pour pretzel crumbs into a pie plate or shallow bowl.
  6. Remove chicken from marinade. Press chicken into pretzel crumbs, coating both sides.
  7. Arrange crumb-coated chicken on the prepared baking sheet. Mist the tops of the chicken breasts with nonstick spray. Bake for 15 minutes or until pretzels are nicely browned and chicken is 165 °F.
  8. Divide the chicken among three plates. Artistically arrange the arugula on top. Spoon the tomatoes over the arugula and serve immediately.






25 June 2015

Lazy Oven Kabobs

Brown and lovely oven-baked chicken-vegetable kabobs. Yum!
Kabobs! In the oven! Because Weather. (Also, maybe, laziness?) Last Saturday started as a beautiful late Spring day with big fluffy white sheep of clouds scudding across deep blue skies ... but, by the time lunchtime had rolled around, the sun was skulking behind dark clouds of dooooom, the wind kicked up, and it began to rain. The whole family wandered back into the house and the kabobs went in the oven.

Chicken-vegetable kabobs, marinating
And they were good! I'd bought these ready made, unseasoned chicken kabobs at the grocery store and then marinated them overnight, skewers and all, in Italian dressing. (What can I say? I am my mother's daughter and Italian dressing remains my go-to marinade). To cook them in the oven, I just decanted the container onto a baking tray and baked them at 450°F for 30 minutes, flipping halfway through. As you can see, they came out looking pretty much just like they came off the grill -- charred edges and all.

Chicken-vegetable kabobs ready to go in the oven

19 June 2015

Lemon Dill Chicken & Potatoes

My tiny dill plants have become hulking monstrosities. While it's a bit early for pickle-making, I knew I needed to started using fresh dill more often (and in bigger quantities) or the plant would bolt and that would not be good at all. Well, when life gives you too much dill ... roast chicken!


This chicken dish is easy to prepare and comes together quickly. Simply toss all the ingredients in a big baking dish, pop it in the oven, and you're good to go!

Lemon Dill Chicken & Potatoes

Yield: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 lb baby potatoes, halved
  • 1 red onion, halved and sliced
  • 1 lemon, thinly sliced
  • 1 Tbsp olive oil
  • Generous palmful fresh dill
  • Sea salt and pepper, to taste

Instructions

  1. Heat oven to 400°F. Spray a large baking dish with cooking spray.
  2. Arrange chicken thighs, potatoes, onions and lemon slices in the baking dish.
  3. Sprinkle with salt, pepper, and dill. Drizzle with olive oil.
  4. Bake, covered with foil, for 40 minutes. Uncover, stir, and bake 10 more minutes or until potatoes are tender and chicken has reached 165°F.


I think the combination of lemon and dill keeps the dish very bright and fresh-tasting, you may want to cut back if you're not a lemon-lover!

13 May 2015

Greek Chicken Salad

While it's only the second week of May, it feels like summer at my house and I'm thisclose to turning on the air conditioner. Unseasonably sweaty workdays call for cool, relaxing suppers and salad's just the thing.


I marinated the chicken using the gyro marinade recipe on the Penzeys Greek seasoning packet -- Mix 1 Tbsp seasoning in 1 Tbsp water. Let stand 5 minutes, add 1 Tbsp olive oil and 1 Tbsp lemon juice. Combine with 1 lb chicken tenderloins. Refrigerate at least 2 hours.

When we were ready to eat, I broiled the chicken for 5 minutes each side on a foil-lined baking tray. When the chicken was done (165°F), I set it aside to cool for about ten minutes -- just long enough to make two supper-sized salads.

For the salad, I tossed 1½ hearts of romaine (sliced into thin ribbons) with chopped cucumber, red onion, grape tomatoes, feta, kalamata olives, and garbanzo beans. Then I sliced the cooled chicken (there was leftover chicken for future salads) and arranged it atop the salads.

It wasn't really "Greek," I know, but was good! Next time, I'll add roasted red peppers and artichoke hearts.

08 May 2015

Baked Almond-Crusted Chicken Strips


This is one of those "Whoops!" meals where I forget to pick up an ingredient I need for a planned meal and just decide to chuck it all and make something completely different (greek salad, your turn will come). I used Penzeys Chesapeake Bay seasoning blend quite by accident -- I reached for Forward!, but grabbed Chesapeake Bay instead. Happily, the flavors worked well and I'll probably use it with chicken again.


Baked Almond-Crusted Chicken Strips

Yield: 4

Ingredients

  • 1 lb chicken tenders
  • ¾ cup almond meal
  • 1 Tbsp Penzeys Chesapeake Bay
  • 1 egg
  • 1 Tbsp dried parsley

Instructions

  1. Preheat oven to 425°F and line a baking sheet or jellyroll pan with parchment paper.
  2. Whisk almond meal and seasonings together in a shallow bowl or pie plate.
  3. Beat the egg in another shallow bowl or pie plate.
  4. Blot the chicken tenders dry with a paper towel then add them to the beaten egg. Flip them to make sure they are evenly coated.
  5. Remove each eggy tender and let and excess egg drip into the plate. Then place the tender in the almond meal mixture, gently pressing down and rolling to make sure the entire tender is evenly coated.
  6. Remove tender to parchment-lined pan. Repeat with remaining tenders.
  7. Bake tenders for 10 minutes, then flip and bake for another 10 or until chicken reaches 165°F. Serve with honey mustard, ranch dressing, or whathaveyou.
While all the flavors where there and lunch left no-one hungry, the tenders weren't even slightly crunchy and that annoyed me. They came out of the oven so beautifully browned that my brain insisted they be crunchy and my mouth was just nopenopenope on crunchiness. I think I should maybe have supplemented the fine meal with some more coarsely crushed almonds and/or spritzed the strips with a little cooking oil and then broiled them for the last 2-3 minutes for color and crunch?

06 May 2015

One Pan Chicken & Asparagus Bake

This all-in-one supper of chicken breasts and asparagus is just the thing for lazy weeknight cooking, when you know you need to cook something, but also just want to hang out on the porch and decompress after a day spent indoors. The oven does most of the hard work and one pan means minimal cleanup. Hooray!


I used Penzeys Sunny Spain -- a salt-free blend of black pepper, citric acid, lemon peel, garlic and onion -- in this recipe, simply because I've been on a lemon-pepper kick recently. Any chicken-friendly seasoning blend you enjoy would work well.

Easy One-Pan Chicken & Asparagus Bake

Yield: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 bunch asparagus
  • 1 small red onion, chopped
  • 1 container cherry tomatoes, halved
  • olive oil
  • Penzeys Sunny Spain
  • black pepper
  • half of a lemon

Instructions

  1. Heat oven to 425°F.
  2. Lay chicken breast between two pieces of parchment or freezer paper and pound until flattish. Repeat with remaining breasts.
  3. Arrange chicken, asparagus, tomatoes, and onion on a baking sheet or jellyroll pan. Drizzle with olive oil. Season generously. Squeeze lemon over everything.
  4. Pop the pan in the preheated oven and bake, uncovered, for 20 minutes or until chicken has reached 165°F.


Love flattening chicken breasts (or any lumpy meat) with a mallet because it is the perfect excuse to sing "Les Poissons" from Disney's The Little Mermaid. Yup. 39. No children. Can still belt out a Disney song at the drop of a dime. Or swing of mallet.

01 May 2015

Easy Italian Chicken, White Beans, & Tomatoes

I've been making this chicken and beans dish for a while now, but somehow I never managed to write it up. It's a rich, tomato-y dish that definitely warms up your insides. There's some sauce -- but not a lot as I cook everything without a lid so most of the juices render down -- and that's perfect for dunking crusty chunks of bread. I've been using cans of Cirio Cherry Tomatoes that I picked up at Big Lots on impulse, but I'm sure canned diced or crushed tomatoes will work fine when I run out.


Chicken Thighs With White Beans & Tomatoes

Yield: 4

Ingredients

  • 1 Tbsp olive oil
  • 4 boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 1 small onion, chopped
  • 14.5 oz can cherry tomatoes (pomodorini)
  • 2 Tbsp salt-free Italian seasoning blend
  • 15 oz can white beans, drained and rinsed
  • Salt and pepper, to taste
  • Grated parmesan, as desired

Instructions

  1. Heat oil in a large skillet. Add chicken thighs and cook until lightly browned on all sides. Remove thighs to a shallow bowl.
  2. Add onion and garlic to skillet and cook, stirring regularly, until onion is translucent.
  3. Add chicken and any juices back to skillet along with the tomatoes and Italian seasoning. Cook for 10 minutes or until chicken has reached 165°F. (Don't cover the chicken, because you want the liquid to cook down).
  4. Add beans to skillet and cook until heated through. Season with salt and pepper to taste, sprinkle with cheese, and serve.

07 February 2015

Chicken Soup Is The Thing

We all woke up under the weather at Chez Savory Tart so today has been all about comforting food like bananas, saltines, big cups of tea, and chicken soup. Yeah, because chicken soup really is good for what ails you. (And I forgot how much I actually like saltines).


The soup took, maybe, twenty minutes to make and might seem a little bland to healthy people, but was just the thing for we tender-tummied folk. I usually cook with low-sodium chicken broth, but since we were a bit dehydrated, I stuck with the regular, full sodium version. Both the broth and the chicken were organic, because that's just the way I roll.

Easy Chicken Orzo Soup

Yield: 4 generous bowlfuls

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 4 cups chicken broth
  • 2 tsp olive oil
  • ½ chopped carrot
  • ½ chopped red onion
  • ½ frozen peas
  • 2 cups water
  • ½ cup orzo
  • Half a lemon
  • Dried parsley, as desired

Instructions

  1. In large pot, bring chicken and broth to boiling. Then reduce heat and simmer uncovered about 15 minutes or until the chicken is cooked through. Remove from broth and seat aside to cool.
  2. Meanwhile, heat the oil in a skillet and cook carrots and onion until tender.
  3. When the chicken is cool enough to handle, dice into small cubes.
  4. Add vegetables, peas, chicken, orzo, and water back into the large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the orzo is tender.
  5. Stir in parsley and a generous squeeze of lemon. Serve.

23 January 2015

Easy Turkey Cutlet Parmesan

Another easy Pantry Challenge supper! Turkey Parmesan(ish) -- using turkey cutlets from the freezer, leftover tomato sauce, and a bunch of veggies that were starting to look the worse for wear. Delicious and easy, it would definitely be worth making again.


Turkey Cutlet Parmesan

Yield: 2

Ingredients

  • 1 oz liquid egg whites
  • 1 cup panko
  • 1 oz shredded Parmesan
  • 1 Tbsp salt-free Italian seasoning blend
  • 4 turkey cutlets
  • 1 Tbsp olive oil
  • 1 small zucchini, diced
  • 1 small red onion, diced
  • 1 cup tomato sauce

Instructions

  • To a shallow bowl or pie plate, add the egg whites. To another shallow bowl or pie plate, add the panko, Parmesan, and seasoning blend.
  • Dip cutlets into the egg whites, allow to drip off a bit, then dip into the panko mix.
  • Bake cutlets at 450F° for about 15 minutes.
  • While the cutlets bake, sautéed diced zucchini and onions in a little olive oil until the onion is golden, then add tomato sauce, and leave to simmer until the cutlets are done.
  • Serve sauce over cutlets.