TIPS – While you are on the road or in the air as you vacation this summer, be safe!! Remember to check out my page about Healthy Choices While Dining Out. Scroll all the way down because I have a surprise!!!
Garlic Citrus Chicken
INGREDIENTS
Sauce
½ cup juice from 1 orange
1 tablespoon zest from same orange
4 cloves fresh garlic, finely minced
2 tablespoons soy sauce
2 teaspoons cornstarch
¼ teaspoon salt
½ teaspoon crushed red pepper flakes (optional)
1 small zucchini, cut on the bias
1 small yellow summer squash, cut on the bias
1 small red bell pepper, seeds removed, cut into thin strips
1 ¼ lb package chicken tenders, cut into 1-inch slices
4 scallions, thinly sliced
PREPARATION
1. Whisk together orange juice, zest, soy sauce, salt, cornstarch, pepper flakes, and garlic. Set aside.
2. Heat a large sauté pan to medium-high heat.
3. Add a few teaspoons of oil to coat the pan.
4. Add the chicken, sauté about 2 minutes. Add the red bell pepper and continue cooking until chicken is cooked through, about 4 minutes.
5. Add zucchini and summer squash. Toss to combine.
6. Pour the reserved sauce over the chicken and veggies, toss to coat.
7. Cook about 2 minutes until sauce thickens.
8. Taste for seasoning, adding more salt if needed.
9. Garnish with scallions and additional pepper flakes for extra spice (optional). Serve immediately.
This goes great with a side of Cilantro Rice
Chicken & Rice Bowl
INGREDIENTS
For the white sauce:
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon honey
½ teaspoon salt
For the chicken:
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil
For the rice:
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt
Additional optional ingredients:
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)
PREPARATION
1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
6. Add chicken stock and salt and bring to a boil.
7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
8. When everything is done, dice the chicken.
9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
Asparagus and Stir Fry Chicken
Ingredients
1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice
Directions
Freeze the chicken breasts and thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
Heat 1 tablespoon of the oil a large skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asparagus-and-chicken-stir-fry-recipe.html?soc=socialfnvideo_20160601_62075646&adbid=10153552276811727&adbpl=fb&adbpr=20534666726&oc=linkback
Spaghetti Squash Lasagna W/Broccolini
INGREDIENTS
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 bunch broccolini, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons water
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
PREPARATION
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
- Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
- Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt & pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Coriander-&-Lemon-Crusted Salmon with Asparagus Salad
INGREDIENTS
- 1 tablespoon coriander seeds
- 1 teaspoon lemon zest
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon crushed red pepper
- 1 pound wild salmon, skin-on, cut into 4 portions
- 1 pound asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon ground pepper, plus more for garnish
PREPARATION
- Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
- Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
- Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon.
- Broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.
Old Fashioned German Chocolate Cake
I normally would not post a recipe like this because it isn’t the greatest if you want to advocate healthy eating. You know what? I don’t know, but I do know you can eat whatever you want in moderation. Now I do not advocate eating all processed food of course, but once in a while a person needs cake and I personally love German Chocolate cake, so here ya go!! Chocolate is good for you and pecans are good healthy nuts, coconut offers so many health benefits, and who can go wrong with some eggs and milk??
You are very welcome!
Ingredients
COCONUT PECAN FILLING AND FROSTING
Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.
Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
Separate eggs. Beat egg whites until stiff peaks form and set aside.
Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
SPECIAL NOTE: If you’re making the three 9″ layers, you’ll want to let the frosting cool a bit to thicken.