TIPS!!
Ya’ll know how I love to cook! Well don’t tell me you don’t know how or can’t learn. I want to shout out to this 12 year old up in San Angelo who just recently started a YouTube channel and posting some awesome, easy and delicious recipes!! Here’s to Caleb! Check out his videos and subscribe to his channel by clicking here: COOKING WITH CALEB
Want a sinful treat??? I have to say sinful because as ya’ll know I do advocate staying away from too much sugar, but you know some times a person just needs a fix of something chocolaty and sweet!! Here is a super recipes for SKILLET BROWNIES a video by Caleb.
This week is chicken and more chicken recipes, I love chicken!
I Love one pan meals too, so I’ll begin this week with this one
ONE PAN MEXICAN CHICKEN
- 4 Tbsp olive oil,divided
- 1 1/2 lbs chicken thighs, boneless, skinless
- salt and pepper, to taste
- 1/2 white onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 jalapeño, diced
- 2 cloves minced garlic
- 1 Tbsp all-purpose flour
- 2 cups chicken broth, home made is best
- 1/2 cup green tomatillo sauce
- 1 Tbsp cilantro, fresh, chopped
- 1/2 Tbsp red pepper flakes
- for garnish
- 1 avocado, sliced
- 1/2 white onion, finely chopped
- 2 limes, cut into wedges
- 2 jalapeños, minced
- 1/4 cup cilantro, fresh, chopped
- 1 small zucchini, diced
- In a large skillet heat 2 Tbsp oil until it shimmers over medium-high heat. Season the chicken and brown on each side for five minutes. Remove from the skillet and set aside.
- Add the remaining oil and heat until shimmering. Sauté the onion, celery and carrot until softened, about 3-4 minutes. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
- Nestle the chicken evenly throughout the pan. Cover and let simmer for 15 minutes or until the chicken is cooked through and very tender. 5 minutes before serving, stir in the green tomatillo sauce and sprinkle with cilantro and red pepper flakes.
- While the chicken is simmering, place the optional garnish ingredients in individual small bowls.
SERVING SUGGESTION: 3 cups cooked rice
LEMON CHICKEN
- 1 c. organic non GMO(use what you have, but I choose organic for me and my family)
- kosher, himalayan or sea salt(Read about the salt thing)
- Freshly ground black pepper
- 1 tbsp. dried oregano
- 1 lb. boneless skinless chicken breasts
- 1 c. low-sodium chicken broth ( I make my own)
- 1/2 stick butter
- 2 cloves garlic, minced
- Juice of 2 lemons
- 1/4 c. dry white wine
- 1 lemon, sliced
DIRECTIONS
- In a shallow baking dish, add flour and season with salt and pepper. Add oregano and whisk to combine. Add chicken and toss until fully coated. Set aside.
- In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and cooked through, 6 minutes per side. Season with salt and pepper. Transfer to a plate.
- To skillet, add chicken broth, butter, garlic, lemon juice, and white wine and season with salt. Bring to a simmer then add lemon slices and return chicken to skillet, tossing to coat in sauce. Serve with pasta, short brown rice or bread.
SPICY ORIENTAL CHICKEN w/BROCCOLI
1 med broccoli head cleaned cut and steamed
For the Sauce:
1/3 C water
1/3 C Soy sauce
1/4 C Honey
2 Tbl minced garlic
Cook on med-high about 5-7 minutes to thicken, set aside
In a skillet add these:
1 Tbl oil
2 cloves minced garlic
1 1/2 lb chicken cut into bite sized pieces
Cook until done then add:
3 large carrots, sliced
1/2 med white onion, sliced
Cook to desired tenderness, I like mine crunchy!!
Pour your sauce over chicken mix, add the broccoli and sprinkle with a bit of salt and pepper. Add red pepper flakes if a little spicy taste is what you like. Stir to incorporate and serve over rice or noodles!
MEXICAN CHEESY STUFFED CHICKEN
INGREDIENTS
2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher, himalayin or sea salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving
PREPARATION
Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
Serve with salsa, sour cream, and guacamole!
SWEET SPICY CHICKEN
8 boneless, skinless chicken breasts
1 1/2 tablespoons olive oil
2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
1/2 -1 teaspoon chipotle chili powder
Honey Dijon Glaze:
1/3 CUP Nature Nate’s honey
1 tablespoon Dijon Mustard
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
Directions:
1. Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside.
2. In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet.
3. Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total).
4. Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients.
5. Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through.
6. Brush individual servings with remaining Honey Dijon Sauce as desired.
7. Enjoy!
WAH, WAH, WAH
A few of you have missed the shopping list. Sorry, but hey, you need to take a few baby steps in a journey to better eating. One of them is learning to make a shopping list. You know your store. Make the list by category and don’t forget to add extra items for side dishes. Need some side dish ideas? I have a page of side dishes here. Go check them out!