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Archive for the ‘Poultry’ Category

Chicken Scaloppine

I saw this recipe in Clean Eating magazine and it sounded yummy.
Ingredients:

1/2 lb whole wheat pasta (I used multi-grain, I haven’t been able to make that whole wheat leap)

2 tsp olive oil

1 lb boneless, chicken breast

1/4 tsp each salt and pepper

1 large lemon, zested and thinly sliced (about 8 rounds)

1 cup low-sodium chicken broth

2 cups baby arugula (I used spinach)

1/4 cup grate parmesan

Directions:

Cook pasta according to directions

Brush Chicken with olive oil and sprinkle with salt and pepper.  – add to heated saute pan and sear on each side for 1 minute. Top chicken with lemon slices and cover with chicken broth and cover – simmer for 5 minutes. After 5 minutes (or until chicken is done) remove chicken and lemon slices and cover. Add to the pan spinach and lemon zest. Spoon pasta into bowl and add chicken and lemon and sprinkle with parmesan.

The picture on the left is from the magazine – the picture on the right is mine = I think I got pretty close. (Oh – I also topped mine with feta – it needed just a bit more flavor)

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More fun with figs. This was a tasty one.

1 medium onion slice

1-2 cups of figs halved

2 lbs chicken breast

1 cup broth

1 cup wine (I used white, but I think it would be equally good with red)

2 tbsp of fresh rosemary

Pre-heat oven to 325. Spray non-stick spray on a casserole dish and add chicken breasts and start them cooking. Put onions in a saute pan with a tablespoon of butter and cook until lightly browned. Add figs, rosemary, broth, and wine. 

 

 

 

 

 

 

 

 

 

 

Let the sauces simmer until it thickens a bit. Add sauce to the chicken and continue cooking until the chicken is done.  I served it rice and with some fresh asparagus.

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There are a lot of things going on with this meal – all of which were delicious. I started with more fresh figs from my yard. I marinated them in some sherry for about an hour. I removed them from the sherry and stuffed them inside a Cornish hen I had lightly salted and peppered. Cook the hens for about 1 hour and 15 minutes at 350 degrees. Turn up the oven temp to about 400 for the last 5-10 minutes of cooking to get a nice brown in the skin.

For the rice – I used the sherry from the figs and made up for whatever liquid I needed to steam the rice. I added to the rice about 1/4 cup of pine nuts and about 1/4 cup of chopped sun dried tomatoes.

I served this with some nice sourdough bread I got from Trader Joes. Admittedly this meal was a bit “fallish” for summer, but figs are fresh in summer so what are you gonna do. It was a very delicious meal and I am loving learning to use the figs from my yard.

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Easy! And the house will smell great!
Preheat oven to 350 degrees – Rinse the chicken inside and out and make sure to remove the neck and other yucky stuff that may be in the cavity. Pat the chicken dry. Salt and pepper inside and out. Put a tablespoon of butter under the skin (breast side up) inside the cavity put about 5-6 sprigs of rosemary and 4-5 cloves of garlic (though you really can’t have too much garlic). Slice a lemon in half and cram that in there as well. Cook chicken for 20 minutes per pound. Serve and enjoy.l

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This was a great dinner if I do say so myself – and easy too – I promise.

Dice 1 small to medium onion
saute in a tablespoon of vegetable oil
add 8 oz of chopped chicken and lightly brown
add three heaping tablespoons of curry paste – I use Patak’s
blend together – add about 1/4 cup of water
add 1 can of chopped tomatoes blend together and let it come to a boil
lower heat to simmer and add chopped fresh broccoli
Simmer for about 25 minutes uncovered – stirring occasionally.
Serve over cooked rice – I used white basmati rice – it would work well with brown or short grain rice as well.
This was a nicely spiced, but not spicy dish and a lovely way to end the week! I will definitely add this dish into the rotation. I think next time I might try chopped potatoes instead of the chicken…I’ll let you know how that turns out.

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Enchillada Casserole

Originally uploaded by lyricalmezzo

This is so yummy. I have done this countless times, but this time I made it slightly differently.

Preheat oven to 350
Lightly grease a casserole pan
In a saute pan add 1/2 pan of ground turkey and season with taco flavoring
Rinse and drain one can of black beans – when the turkey is cooked add the black beans and remove from heat

You will want to layer this like you would lasagna:
Layer:
Tortillas (I used flour, though corn would work if you prefer that flavor)
heaping spoonful of beans/meat
sprinkle with cheese
spoon in some enchilada sauce
Repeat process until you are out of meat/bean mixture
Add a final layer of tortilla – top with remaining enchilada sauce and cheese.
Bake for about 25 minutes until it bubbling.
Cut and serve with salsa or tomatillo sauce (I chose tomatillo) and a dollop of plain yogurt (or sour cream if you are so inclined)

I have never made this with the ground turkey – so it works quite well without it – you really can’t go wrong with this – use your favorite ingredients and you will be more than satisfied with this dish.

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Sunday Dinner


Sunday Dinner

Originally uploaded by lyricalmezzo

Smoked Chicken and Zucchini/Carrot cakes!
I bought the smoked chicken from the grocery store less than 1/2 mile from home. They do smoked chicken (not rotisserie) and it is super tender and yummy and the whole chicken is 4.99 which is cheaper than a raw whole chicken so why would I bother? The zucchini and carrot cakes are delicious. I have made them before with just zucchini and that is delicious, but I had some shredded carrot I need to use so I threw that in as well and it added a nice texture and flavor to this already tasty dish.

Grate 2 cups of zucchini add about a tablespoon of salt and let sit for about 10 minutes. Squeeze dry in a paper towel to remove excess moisture. Add about 1/2 cup of shredded carrots. To this mixture add:
1/2 cup all purpose flour
1/3 cup of Parmesan
1 egg
1/4 cup chopped yellow onion
1/2 tsp of garlic
1/2 tsp of baking powder
1/2 tsp of salt
1/4 tsp of red pepper

Heat 2 tbls of olive oil in a pan – drop zucchini mixture by the 1/4 cup full, flatten and fry about 2 minutes per side.

Its easy and tasty and would probably also work really nicely with eggplant or other winter veggies.

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