Chicken

Hummus Tostadas

~ lk529 ~ Leave a comment

A couple of weekends ago we went to the Destin Harbor Farmer’s Market. It was a small market with some beautiful selections. I love going to farmer’s markets because my “artistic” camera self comes out. The vibrancy of fresh produce makes me happy and I love taking close ups of the fruits on display.

Destin Harbor Farmer's Market

It was sweat-dripping hot that morning, and one of the venders definitely profited from the weather. Her Swell Pops hit the spot. Stuart got the Vanilla Bean and I enjoyed a Strawberry Balsamic.

Swell Pops

Across the way was The Greek Gourmet selling homemade hummus. Hummus is one of my go-to afternoon snacks, but I’ve never tried making my own. (Yes, I am aware it’s simple to do and it’s on my culinary bucket list.) There were great flavor options and we walked away with two containers! Original, which features a nice kick of garlic, and Spicy Black Bean.

What does all of this have to do with Mexican Monday? I’ll give you a hint. Read the last three words of the above paragraph.

We used this Spicy Black Bean Hummus in place of refried beans in making tostadas. And it worked beautifully. This hummus gets its kick from jalapenos. Because I knew the hummus was spicy I opted for a mellow protein to top our tostadas. I pulled out the crockpot, seasoned chicken with S+P, and dumped in some Rotel and cream cheese. We shredded it and enjoyed our Mexican Monday on Tostada Tuesday (I forget what was happening on Monday that required a postponement of our Mexican dinner.)

I appologize that we don’t have photos of this meal (sometimes hunger wins out), but next time you’re thinking of tostadas, get creative with your toppings! You could even turn them completely Greek and use original hummus with more classic Greek toppings – like olives, feta, and grilled squash.

Spinach Salad with Spicy Pineapple Dressing

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Steak isn’t the only way for me to add iron into my diet – another option is spinach. Spinach is also the more heart friendly way to do it too. 😉 So with more red meat recipes, there’s also a chance for more salad nights!

I found this particular recipe when I was going through my very first Secret Recipe Club assignment. And now that this is the second recipe I’ve made from Lynsey’s blog – I am willing to bet my other pinned recipes from her will also be a big hit.

This salad recipe called out to me not only because of the iron rich spinach, but because of the pineapple dressing!

Spinach Salad with Spicy Pineapple Dressing

Ingredients:

  • 2 large chicken breasts, cut in half length-wise so they’re thin
  • 1 tsp ancho chili powder
  • 2 tbsp fresh cilantro
  • 1/2 jalapeno, seeded
  • 1 clove garlic
  • 1 1/4 C cubed fresh pineapple, divided use
  • 2 tbsp orange juice
  • 4 tsp apple cider vinegar
  • 1/4 C extra virgin olive oil
  • 8 C fresh baby spinach
  • 1/2 red bell pepper, sliced
  • 1/4 red onion, thinly sliced

Steps:

  1. Season chicken with chili powder, salt, and pepper. Grill 4 minutes on each side, or until chicken is cooked through. Set aside.
  2. In a blender combine cilantro, jalapeno, garlic, half of the pineapple, orange juice, and vinegar. Pulse until smooth. With the blender running, stream in the olive oil. Adjust seasonings to taste.
  3. In a large bowl toss the spinach with the bell pepper, onion, and remaining pineapple.
  4. To serve: distribute salad, top with chicken, and dress with pineapple dressing.

*This recipe is adapted from Lynsey at http://www.lynseylous.com/2012/05/grilled-chicken-and-spinach-salad-with.html?m=1*

 Pineapple Salad

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Poppy Seed Chicken Casserole

~ lk529 ~ 3 Comments

Today is my beautiful sister-in-law’s birthday. Audrey is another member of the Auburn family. She is finishing up her last year in Hotel & Restaurant Management. I have to admit, I am jealous of her path. She absolutely loves her classes and her job (working at the Auburn University & Dixon Conference Center. With her experience working the both hotel & restaurant sides of the conference center, the whole world is open to her following her graduation. Literally. She’s expressed dreams of running a hotel in Vegas, of working on a cruise ship, or even moving overseas. And here’s for my big head-in-the-clouds dream: Someday she’ll open up her own hotel and I’ll be the chef in her restaurant. 😉

AudreyWedding Photography by Cher Hanna

When I asked Audrey what recipe she’d like featured on Sew You Think You Can Cook for her birthday she responded with “Poppy Seed Chicken Casserole.” There wasn’t any hesitation, there wasn’t any doubt. This dish is her favorite – and I can see why! The creamy chicken casserole uses few ingredients, is easy to assemble, is full of flavor, and definitely qualifies as comfort food. We served it with broccoli and crescent rolls to sop up the extra sauce.

This recipe comes from one of my mother-in-law’s friends and looks to be an adaptation of a Paula Deen recipe. I made a few tweaks – I halved the recipe and it fed 3 perfectly. (To serve 4 I’d add another chicken breast but keep the sauce quantities the same.) The recipe I have calls for cooked, shredded chicken. But we decided instead to cut chicken breasts into tenders, brown, and then layer into the casserole dish. If you opt to use shredded chicken I highly suggest serving this casserole over rice. We liked the adjustment of chicken tenders because it gave the illusion of a lighter meal, providing the opportunity to have as much or as little of the sauce as desired.

Poppy Seed Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cut into tenders
  • 1-2 tbsp olive oil
  • 1/2 C sour cream
  • 1 can (10 oz) cream of chicken soup
  • 1/2 – 1 sleeve Ritz crackers
  • 1 tsp poppy seeds
  • 3 tbsp butter, melted

Steps:

  1. Preheat oven to 350 degrees F.
  2. Season chicken with S+P. In a large non-stick skillet over medium-high heat brown chicken in olive oil.
  3. Place chicken in a lightly greased 7×11″ casserole dish.
  4. Combine sour cream and chicken soup. Pour over chicken.
  5. Place crackers in a plastic bag to crush into crumbs. Add the poppy seeds and combine. Top casserole. Drizzle with melted butter.
  6. Bake 35 minutes, until bubbly.

Note: This recipe feeds 3. To feed four add another half or whole chicken breast but keep the remaining ingredients as indicated.

Poppy Seed Chicken Casserole

Chicken and Potato Casserole

~ lk529 ~ 2 Comments

If you’re looking for a super simple weeknight meal look no further. This chicken and potato casserole uses only 5 ingredients and creates only 3 dirty dishes (knife, cutting board, casserole dish)!

Thankfully, Stuart isn’t afraid of helping out in the kitchen but I still didn’t want to assign him anything too complicated. I found this recipe on Pinterest and it was a perfect! Not to mention delicious – this will definitely be a go-to recipe when life gets too hectic. The flavor all comes from the Italian dressing – so be sure to buy a bottle you know you like, or make your own.

Chicken and Potato Casserole

Chicken and Potato Casserole

Ingredients:

  • 3 chicken breasts, cut in half length-wise so they’re thin
  • 1 1/2 lb baby potatoes, cut into thirds
  • 1 1/2 – 2 C Italian dressing
  • 2 lemons, sliced into rings
  • Fresh rosemary (optional)

Steps:

  1. Preheat oven to 425 degrees F. Lightly grease casserole dish.
  2. Season chicken with S+P and place in bottom of casserole dish. Top with potatoes and spread evenly.
  3. Pour dressing over chicken and potatoes.
  4. Place lemon slices on top of potatoes along with the rosemary, if using.
  5. Bake for 55 minutes, until potatoes are fork tender and chicken cooked through.

*This recipe is adapted from Kim at http://www.cravingsofalunatic.com/2014/04/chicken-and-potato-bake-with-meyer-lemons.html*

 

Chipotle Chicken Taco Salad

~ lk529 ~ 4 Comments

One of my favorite ways to incorporate salads into our menu is under the influence of Mexican Monday. Typically salads are just plain boring, but with big flavors in Mexican cuisine, no salad is ever boring. And creamy dressings are my favorite. This dressing gets a kick from the chipotle pepper in adobo, but is mellowed out by the sour cream and cilantro.

This salad makes for a great lunch or quick dinner – and can be assembled even more quickly if you have left over cooked chicken or stop at the store and pick up a rotisserie chicken from the deli. With black beans in the salad, you could even omit the chicken if desired for a Meatless Monday too.

For a little crunch in your salad, topped with crushed up tortilla chips or the tortilla strips salad topping from the store (they’re typically next to the packaged croutons).

Chipotle Chicken Taco Salad

Ingredients for dressing:

  • 1 chipotle pepper in adobo*
  • 1/3 C packed fresh cilantro
  • 2/3 C sour cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • juice of 1 1/2 limes
  • 2 tsp apple cider vinegar

*for a milder dressing remove seeds from pepper, for a spicier dressing include some of the adobo sauce

Ingredients for salad:

  • 1-2 chicken breasts, cut into strips
  • 1 head of lettuce, chopped
  • grape tomatoes, halved
  • red onion, thinly sliced
  • canned black beans, drained and rinsed
  • canned corn, drained and rinsed
  • avocado, diced
  • red bell pepper, thinly sliced

Steps:

  1. Season chicken with S+P. In a non-stick skillet, cook chicken over medium-high heat in a little bit of olive oil.
  2. Place dressing ingredients in a food processor or blender. Pulse until smooth. Adjust seasonings to taste.
  3. In a large bowl combine salad ingredients with cooked chicken. (Note: I didn’t specify amounts for the salad ingredients, use any or all to create your perfect salad!)
  4. Toss salad with as much dressing as desired.

*This recipe is adapted from David at http://www.myrecipes.com/recipe/chipotle-chicken-taco-salad-10000001215905/*

Chipotle Taco Salad

Asian Chicken Salad

~ lk529 ~ Leave a comment

Hello, Salad Night. It’s been quite a long time since you’ve stopped by for a visit. I’m glad you popped in to say hi. You were a crisp, fresh, and light change of pace to our routine. I do hope you come by again soon.

Asian Chicken Salad 1

Asian Chicken Salad

Ingredients:

  • 2 chicken breasts
  • 3 tbsp canola oil, divided use
  • 1 clove garlic, minced
  • 2 tbsp soy sauce
  • zest of 1 lime
  • juice of 2 limes
  • 1 tsp sesame oil
  • 1 inch ginger, grated
  • 1 tsp honey
  • 1/2 head green cabbage, shredded
  • 1/2 head lettuce, shredded
  • 1 large carrot, shredded
  • 2 scallions, sliced
  • 1/2 C slivered almonds (optional)
  • Chow Mein Noodles(optional)

Steps:

  1. Cut chicken into bite sized pieces. Season with S+P. Cook in a nonstick skillet over medium high heat in 1 tbsp canola oil until cooked through. Set aside.
  2. In a bowl whisk together the garlic, grated ginger, soy sauce, zest and juice of limes, sesame oil, and honey. Taste and adjust if needed.
  3. Assemble salad: toss vegetables, chicken, and almonds with the dressing. Garnish with crispy chow mein noodles, if desired.

*This recipe is modified from Vicky at http://avocadopesto.com/2014/02/12/napa-cabbage-almond-chicken-salad/*

Asian Chicken Salad 1

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Eating the Bible: The Corner Store

~ lk529 ~ 1 Comment

I chose this excerpt as part of my Lenten journey because it is about charity – donating and giving to the poor. During Lent children in Sunday school are sent home with Catholic Relief Services Rice Bowls. Giving is a major part of Lent because it follows Jesus’s call to serve our neighbors. The money raised through the rice bowls provides food, medical care, and clean water to those in need around the world. Most often, the donations achieved with the rice bowl come from the change leftover from a dollar.

“And when you reap the harvest of your land, do not completely reap one corner of your field, and the fallen stalks of your harvest do not gather. And your vineyard, do not glean, nor gather the fallen grapes of your vineyard; leave them for the poor and for the stranger: I am the Lord your God” Leviticus 19:9-10

Much like the command to leave remnants of the harvest for the poor, it’s the remnant of the dollar that makes it into the charitable rice bowl.

Rena poses the question of why we shouldn’t donate a portion of the harvest. One of the reasons she provides is that as the poor come to help themselves during your absence you cannot know who your donations are helping. Indicating that there isn’t any personal benefit, making it the “ultimate form of charity.” I like this reasoning as it follows my belief that doing good shouldn’t be done because of the potential reward.

I additionally chose this excerpt because of the recipe that accompanies it. This chicken dish served with creamy sauce is studded with mushrooms and grapes.

Vineyard Chicken

Ingredients:

  • 6 boneless skinless chicken breasts, cut in half length-wise so they’re thin
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sliced mushrooms
  • 1/2 C heavy cream
  • 1 C chicken broth
  • juice 1/2 lemon
  • 2 C slice grapes
  • 1/4 C fresh parsley, chopped

Steps:

  1. In a bowl mix together flour, basil, paprika, salt and pepper. Lightly dredge chicken in flour mixture, reserve the remaining flour.
  2. In a large tall sided skillet heat olive oil over medium high heat. Brown chicken 1-2 minutes on each side. Remove from pan and set aside.
  3. Add extra olive oil to the skillet if needed and saute garlic and mushrooms 2 minutes. Stir in flour from step 1 and add broth, cream, lemon juice. Reduce heat and simmer sauce for 4 minutes. Return chicken to the pan and cook 6 minutes, or until chicken is cooked through. Add grapes and parsley and let warm through an extra minute.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Vineyard Chicken 1 Vineyard Chicken 2 Vineyard Chicken 3

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Eating the Bible: Gifts of Contrition?

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Rena created beautiful chicken packages filled with pistachio and almonds to complement Genesis 43:11.

“And Israel their father said to them: If it be so, then do this: take from the best of the land in your vessels and bring the man a gift: a little balsam, a little honey, some gum and resin, pistachios and almonds.”

The definition of contrition is sorrow for sin arising from fear of damnation.  The gifts given to Joseph from his brother were not gifts fit for a king, but rather a care package from home. The foods native to Israel are considered to be a symbol reminding Joseph of his betrayal; an effort to make him feel guilt.

Contrition is not a concept I agree with. And a God to be fearful of is not one I want to believe in. I can understand that religion and God is often used to impart “right” and “wrong”, especially on children, but I do not believe in using fear as a way to teach morality.

One of my favorite quotes is, “Integrity is doing the right thing, even when no one is watching.” by C.S. Lewis. And that philosophy is how I view God. I don’t make my decisions based on fear of God, I don’t do what I think it right because God would want it to be that way. I’d like to think that God is judging me on who I am, not who I am because of a fear. I think genuine actions are the most important.

Pistachio Almond Chicken Parcels

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 1/2 C ground toasted shelled pistachios
  • 1/2 C ground toasted almonds
  • 1/2 C plain breadcrumbs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 C honey, plus more for drizzling

Steps:

  1. Preheat oven to 350 degrees F.
  2. Cut chicken breasts in half to create 6 thinner breasts.
  3. Combine the remaining ingredients.
  4. Spread 1-2 tbsp of nut mixture on each chicken breast. Roll chicken and place in a greased baking dish. Top with any remaining nut mixture and drizzle with honey. Bake 30-35 minutes.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Image

The nut mixture would be great placed in crescent rolls too!

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Hummus Chicken

~ lk529 ~ Leave a comment

My mom came to visit last weekend and while Stuart was off Adventure Racing.

We enjoyed a very girly weekend. We got our nails done, which I never do – I even picked a pink polish color!, we watched chick-flicks and ate popcorn, we went shopping, and she knitted a hat and booties while I worked on another baby quilt.

Oh – and after a trip to Home Depot we changed 7 light bulbs in my house.

Mom and I are perfectly happy with simple snack-style dinners – hummus with pita, popcorn, salad, cheese and crackers, etc. However I did plan to cook at least once while she was in town. I picked out a recipe that I thought she’d not only like but would make back home. Something healthy and simple. And this Hummus Chicken is exactly that. You could even add variation by simply using whatever flavor hummus you like – red pepper, basil, spicy, original! I served the chicken with asparagus. The original recipe suggested serving  roasted squash, but as that would kill me (allergies) I chose to omit the dangerous vegetable.

I didn’t end up making this either Friday night or Saturday while Stuart was gone, and we had plans to go to Sushi on Sunday for dinner so I decided to make the chicken for Sunday’s lunch. And as it was a most beautiful day I knew I’d get to take advantage of some natural light for once! Before plating the food I brought it over to my standard photography site to find that the window panes create shadows that are smaller than my plates. So much for that idea. (Next house – the windows and sunlight will be greatly scrutinized.) But I’ve read up on food photography tips and every blogger and book says to take the food outside. So, I did! And I think it turned out great! (Although we did have to shoo away a bumble bee!) As my schedule doesn’t allow for me to photograph meals outdoors I don’t have a set up or anything, so… my food was put on the sidewalk. But hey, it’s on a plate which is on a placemat. It did greatly amuse me though to be picking food up off the ground to then go inside and enjoy.

Hummus Chicken

Ingredients:

  • 4 chicken breasts
  • 8 tbsp hummus
  • 1/2 lemon
  • 1/2 tsp paprika

Steps:

  1. Preheat oven to 425 degrees F.
  2. Season chicken with S+P. Top each breast with 2 tbsp hummus. Place in a greased casserole dish.
  3. Squeeze chicken with lemon and sprinkle with paprika.
  4. Bake 25 minutes.

This recipe is adapted from Ali at http://www.gimmesomeoven.com/hummus-crusted-chicken/*

Image

Slow Cooker Lemon Chicken

Aside ~ ~ lk529 ~ 2 Comments

Chicken and Hummus Pita

My mother-in-law was visiting a couple of weekends ago for a “sew-cation” so I planned the weekend menu in advance to stay organized. Knowing she loves chicken thighs, this recipe was sure to be a hit. The fact that it’s a slow cooker dish is an extra bonus when we want to maximize sewing time and minimize kitchen time.

Additionally, the recipe calls for 12 chicken thighs.  Normally I’d halve a recipe of this quantity but it provided extra chicken which I used for the best pizza ever the next night. And for lunch the next day we enjoyed pita pockets with hummus, chicken, banana peppers, olives, and cheese while sitting on the back porch in the sun.

I served the chicken with another Roland product I got from Food Blog South, Roasted Garlic Israeli Couscous. Rice or orzo would be other great side options.

Slow Cooker Lemon Chicken

Ingredients:

  • 12 boneless, skinless chicken thighs
  • 2 tbsp olive oil, divided use
  • 1 lemon, sliced
  • juice of one lemon
  • 1 C chicken broth
  • 1/4 C flour
  • 1/2 tsp cumin
  • 3/4 C pitted green olives

Steps:

  1. Season both sides of chicken with S+P. In a large, nonstick skillet over medium-high heat sear thighs in olive oil – about three minutes per side. Unless your skillet is massive, this will need to be accomplished in two batches.
  2. Transfer chicken to slow cooker. Add lemon slices and olives.
  3. Whisk together broth, lemon juice, flour, and cumin. Pour over chicken.
  4. Cook on LOW 6 hours.

*This recipe is adapted from emeals at http://blog.emeals.com/slow-cooker-clean-eating-meal-plan-lemon-chicken-thighs-with-olives-recipe/*

Slow Cooker Lemon Chicken