Grilled Jalepeno Chicken

It's getting warmer outside, let's spice it up with some Grilled Jalepeno Chicken! FYI this takes some advance prep since it needs to marinate, so plan on getting everything in the fridge the day before so it can marinate overnight.


Grilled Jalepeno Chicken





6 chicken breast halves
1/3 cup lime juice
2 tbs fresh chopped cilantro
3 jalepeno peppers, chopped
3 cloves of garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 cup honey
2 tbs soy sauce


1. Place chicken in a heavy duty zip-lock bag. Add lime juice and remaining ingredients to the bag. Close the bag and kneed ingredients until well incorporated. Place in fridge let marinate overnight.
2. Grill chicken, basting with marinade. Grill until cooked through. Remove jalepenos from marinade and saute in a pan until tender. Top chicken with jalepenos and serve. Enjoy!

Chicken Marengo with CousCous

A little something different to change it up! This is quick and a cheap dinner that everyone will love. It has great flavor and texture while still keeping it easy. This recipe makes 4 servings.


Chicken Marengo with CousCous





8 oz mushrooms, sliced
1 tbs butter
2 1/2 lbs chicken breasts, cut into one inch pieces
2 tbs olive oil
2 green onions, sliced
1 clove minced garlic
1/2 cup dry white wine
2 tomatoes, peeled
3/4 tsp salt
1/4 tsp pepper
1 tsp tarragon
2 tbs parsley
1 package of couscous


1. Melt butter in skillet. Add mushrooms, saute 2 minutes and set aside.
2. Cook chicken in oil until browned. Remove chicken from pan and set aside, reserving drippings in pan.
3. Saute green onions and garlic in drippings until tender. Cut tomatoes into wedges. Cook couscous according to package directions.
4. Add wine, tomatoes, salt, pepper, and tarragon to pan. Stir, scraping bottom. Add chicken to pan, cover reduce heat and simmer 30 minutes until chicken is tender. Add mushrooms, sprinkle with parsley. Serve over couscous. Enjoy!

Chicken Stroganoff

For a pasta dish, this is surprisingly low calorie for the portion size. It's delish and not too heavy either. This recipe makes 4 servings.




Chicken Stroganoff





12 oz egg noodles
3 tbs butter
1 small onion, chopped
2 cups cremini mushrooms sliced
1 lb chicken breast, cut into 1 inch pieces
2 tbs flour
1 tsp paprika
1 cup chicken broth
1 tbs Worecestershire sauce
1/2 cup reduced fat sour cream
2 tbs parsley
Salt
Pepper




1. Cook egg noodles according to package directions. Drain and keep warm.
2. Melt 2 tbs butter in a skillet, add onion and cook for two minutes. Add mushrooms to pan and cook until browned.
3. Add the remaining tablespoon of butter, chicken, flour, paprika, 1 tsp salt, 1/4 tsp pepper, stir and cook until chicken is browned.
4. Add chicken broth and worecestershire, bring to a simmer and cook until thickened. Add sour cream, stir, season with salt and pepper to taste. Continue simmering until chicken is cooked through.
5. Combine chicken mixture with noodles, toss until noodles are well coated. Plate portions, top with sour cream if desired, and sprinkle with parsley. Enjoy!

Coconut Chicken

A step up on chicken fingers! I could not get enough of these when we made them. We paired the tenders with a sweet and spicy asian dipping sauce but they will go well with whatever your favorite sauce might be! You could even cut them in smaller pieces and serve as an appetizer at parties!


Coconut Chicken







3 chicken breasts, cut into strips
1/2 c flour
1 c coconut flakes
1 c panko bread crumbs
2 eggs
2 tbs water
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger
1/2 tsp cayenne pepper
1 tsp chili powder


1. Heat oven to 450 degrees. Chop coconut until it is around the same size as the panko. Mix the coconut, panko, and spices in a shallow bowl. Place the flour in a separate shallow bowl. Break eggs into a third shallow bowl beating well, add water to thin the egg mixture and beat again.
2. To bread the chicken, first dredge the strip in flour, then in egg, and finally coat in coconut mixture patting lightly to make sure coconut sticks to chicken. Place the chicken on a lined baking sheet. Repeat with remaining strips.
3. Bake for about 20 minutes, until cooked through, turning at halfway point. Once chicken is cooked through remove from oven (chicken may not brown evenly, cut a strip open to make sure it is cooked through). Enjoy!

Artichoke Chicken Piccata

A bit of a twist on a classic Chicken Piccata. I think the artichokes add a little something special while still maintaining the classic flavors.




Artichoke Chicken Piccata





1 1/2 lbs chicken breast halves
1/3 c flour
2 tbs grated parmesan cheese
4 tbs olive oil
1/2 c dry white wine
3 tbs lemon juice
1/4 c capers
1 can artichoke hearts, chopped
2 tbs butter
salt and pepper

1. If chicken breasts are thick, cut in half length wise to make two thin pieces. Breast should be 1/4 inch in thickness.
2. Mix flour, parmesan cheese, salt and pepper. Dredge chicken in flour mixture until pieces are lightly coated.
3. Heat olive oil in frying pan over medium heat. Add chicken. Cook until browned on each side.
4. Remove chicken from pan, reserving drippings in pan. Keep chicken warm.
5. Add wine, lemon juice, capers and artichokes to pan. Stir with spatula scraping the bottom of the pan. Reduce mixture by half. Add butter. Once butter is well incorporated, remove from heat.
6. Pour sauce over chicken. Enjoy!

Pecan Crusted Salmon

This meal is without a doubt a staple in my house, perfect for a weeknight dinner. It is a real quick make, healthy and of course delicious!
Note: 1 pound of salmon feeds 2 people




Pecan Crusted Salmon





1 lb Salmon
1 tbs butter, melted
1 tbs honey
1 tbs mustard
1/2 cup breadcrumbs
1 tbs parsley
1/4 cup grated parmesan cheese
1/4 cup finely chopped pecans (you can also use hazelnuts if you prefer)
salt
pepper




1. Preheat oven to 350 degrees. Rinse salmon. Lay skin side down on an aluminum foil lined baking sheet. Sprinkle with salt and pepper.
2. Combine melted butter, mustard and honey in a small bowl. Mix until well incorporated. Brush salmon liberally with mustard mixture.
3. Combine breadcrumbs, parmesan cheese, parsley, and chopped pecans, mixing until well incorporated. Bread salmon liberally with breadcrumb mixture, lightly patting breadcrumbs into mustard mixture so breading sticks to salmon.
4. Bake salmon at 350 for 20 minutes until fish flakes easily. Serve fish carefully detaching from skin using a spatula. Enjoy!

Chili with Jalapeño Cornbread

Brrr... it's been cold outside, and this is the perfect meal to warm you up! What's better to warm you up than homemade chili and adding a little extra heat with some jalapeño cornbread? Yummy :)




Chili with Jalapeño Cornbread








Chili


1 lb lean ground beef
1 large onion chopped
2 cloves garlic finely chopped
1 can 16 oz crushed tomatoes
1 can tomato sauce
2 medium stalks of celery thinly sliced
2-3 tbs chili powder
2 tsp salt
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp red pepper
1 can kidney beans


1. Cook ground beef, onion and garlic in a frying pan over medium high heat, using spatula to chop beef into small pieces. Saute until browned.
2. Transfer beef mixture into a large pot. Add tomatoes with liquid, tomato sauce, celery, chili powder, salt, sugar, Worcestershire sauce, and red pepper. Stir, heat to boiling. Reduce heat, cover and simmer 1 hour. Periodically taste chili and add more red pepper if needed (I like my chili hot so I added more as I went).
3. Stir in beans. Heat to boiling, reduce heat. Simmer uncovered until hot about 15 minutes. If you prefer thicker chili, continue simmering until at desired thickness. Enjoy!


Jalapeño Cornbread


1 cup cornmeal
1 cup flour
2-4 tbs sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 can corn
3 tbs chopped jalapeños
1 cup grated cheddar cheese
2 tbs vegetable oil


1. Preheat oven to 425 degrees. In a large bowl combine corn meal, flour, sugar, baking powder and salt.
2. Add milk, egg and 1/4 cup vegetable oil. Beat until smooth about 1 minute. Stir in corn, jalapeños, and cheddar cheese.
3. Add 2 tbs vegetable oil to cast iron pan. Pour corn meal mixture evenly into cast iron skillet.
4. Bake at 425 degrees for 20-23 minutes until toothpick inserted in the center comes out clean. Slice into 9 even slices. Enjoy!

Chicken Stuffed with Prosciutto, Gruyere, and Spinach with Caramelized Shallot Sauce

Talk about flavor packed! This one dish has all the best qualities of really sophisticated flavors. It is a bit more time consuming than some of the other dishes, but you can assemble it ahead of time if you're crunched for time after work and want to have a great meal.




Chicken Stuffed with Prosciutto, Gruyere, and Spinach with Caramelized Shallot Sauce









4 boneless skinless chicken breasts
4 slices prosciutto
1 cup of shredded Gruyere cheese
1/2 cup spinach
1/2 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs olive oil
1 cup chopped shallots
2 tsp tomato paste
2 cups dry white wine
2 1/4 cups chicken broth
1 1/2 tsp water
1 tsp cornstarch


1. Heat oven to 350 degrees. Place chicken between two pieces of plastic wrap and pound with a meat mallet until 1/4 inch in thickness.
2. Place 1 slice of prosciutto on top of breast. Sprinkle Gruyere cheese to cover surface, top with spinach leaves. Fold breast in half length wise, pinching chicken edges together to seal. Repeat with remaining pieces of chicken.
3. Sprinkle chicken with salt and pepper. Dust each piece lightly with flour.
4. Add olive oil to skillet and heat over medium high temperature. Add chicken to pan and cook 5 minutes on each side.
5. Place chicken on baking pan lined with parchment paper. Bake for 5 minutes until cooked through and cheese is melted. Keep warm.
6. Add shallots to skillet and saute until cooked through. Add tomato paste, cook one minute stirring constantly. Add wine and bring to a boil. Cook until reduced to 1 cup. Add broth, bringing to a boil. Cook until reduced by half.
7. Combine cornstarch and water into a bowl stirring until smooth. Add to sauce, bring to a boil. Cook 1 minute, stirring constantly.
8. Pour sauce over chicken. Enjoy!

Chicken Chipotle Quesadillas

Similar to my Chicken Chipotle Tacos, these quesadillas may give the tacos a run for their money! I will let you be the judge.


Chicken Chipotle Quesadillas






4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2 tbs cilantro finely chopped
2 cups Mexican blend cheese
Butter to sear the quesadillas
1 package fresh tortillas (let me tell you buying the fresh ones as opposed to the prepackaged store brand makes all the difference in the world! You can usually find fresh tortillas at Kroger, Central Market or a local Mexican restaurant)
Sour cream, guacamole, salsa or other desired topping




1. Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. I found it easier to assemble the quesadillas before I put them in the pan, so take one tortilla and sprinkle the cheese to cover. Add chicken mixture, evenly distributing around the tortilla. Cover the chicken mixture with another layer of cheese (the cheese acts like a glue keeping everything together). Lay second tortilla on top.
5. Add a pat of butter to a hot frying pan, swirling pan until butter evenly covers the space. Add quesadilla to pan. Sear until crispy. Remove quesadilla from pan, add another pat of butter to pan, return the quesadilla to the pan, this time searing the other side. Cook until cheese is thoroughly melted. Remove from pan.
6. Cut into 4 equal slices. Repeat with remaining quesadillas until chicken mixture is gone. Enjoy with your desired topping!

Mushroom Rigatoni

This recipe I adapted from one I saw in Cooking Light, and added my own spin to it. I like bold and sometimes funky flavors to spice up my pallet. I hope you appreciate fancy cheese as much as I do, because honestly what's a life filled only with cheddar and parmesan?!


Mushroom Rigatoni



8 oz Rigatoni pasta uncooked
2 tsp butter
1/4 cup diced shallots
8 oz Shiitake mushrooms
4 oz baby bella mushrooms
1 tbs tarragon
1/2 tsp salt
1/2 tsp pepper
3 garlic cloves, minced
1 tbs dry sherry
1/4 cup flour
2 cups milk
1 1/2 cups Gruyere cheese, shredded


1. Preheat oven to 375 degrees. Boil pasta according to package, drain and set aside.
2. Slice all mushrooms (make sure the shiitake mushrooms are in bite sized pieces). Add butter and shallots to a frying pan, sauté over medium heat until cooked through (about 3 minutes). Add mushrooms, garlic, salt, pepper, and tarragon to shallots. Sauté until mushrooms are tender. Add sherry to mushroom mixture, cook 1 minute stirring constantly. Remove from heat and set aside.
3. Place flour in a sauté pan over medium heat. Gradually add milk stirring constantly with a whisk. Bring to a boil, cook until mixture is slightly thick, stirring consistently. Remove from heat and add 1 cup of Gruyere cheese, stir until melted.
4. Combine pasta, mushroom mixture and cheese mixture, stirring until well incorporated. Pour mixture into a greased baking dish. Sprinkle remaining cheese on top of mixture.
5. Bake for 30 minutes until cheese is melted and browned. Enjoy!

Lemon Cod

For those of you who would prefer lighter meals, this lemon cod is right up your alley. It's fresh, light and flavorful!


Lemon Cod







1 lb fresh cod, boneless
2 lemons
3 tbs butter, melted
4 tbs lemon juice
salt
pepper




1. Preheat oven to 350 degrees. Lay cod on a greased baking sheet. Salt and pepper the fish.
2. Combine the melted butter and 3 tbs lemon juice in a small bowl. Brush cod liberally with the mixture.
3. Slice the lemons into thin circular rings. Place side by side on top of fish, covering the filet.
4. Place cod in oven for 20-30 minutes, adding additional tbs of lemon juice to the fish halfway through baking, until the fish is opaque and flakes easily. Serve hot and enjoy!

Chipotle Chicken Tacos

Yummmmm!!! These are so simple and so flavorful. Definitely a family favorite and a quick dinner solution if you marinate it ahead of time.

Chipotle Chicken Tacos

4 boneless skinless chicken breasts
2 cups chipotle sauce
2 tbs lime juice
2tbs cilantro finely chopped
6 leaves romaine lettuce sliced into long thin strips
Sour cream
Sliced green onions
2 cups mexican blend cheese
1 large tomato diced
Taco sized tortillas


1.Marinate the chicken breasts in 1 cup of chipotle sauce for at least 3 hours.
2. Cook the chicken breasts in frying pan until cooked all the way through. Once breasts are cooked remove from pan and shred as finely as possible, either using your hands or using two forks, one to hold the breast while the other scrapes the chicken until throughly shredded.
3. Mix shredded chicken, cilantro, lime juice and remaining 1 cup of chipotle sauce.
4. In a clean frying pan, heat tortillas one at a time until warmed. Assemble tacos using chicken mixture, lettuce, cheese, tomato, sour cream and green onions as desired. Enjoy!

Margherita Pizza

Okay, so here is a quicker lighter alternative to the pervious pizza post. This one lends itself to crowd pleasing appetizers or you can eat it as a meal if you really dig it.



Margherita Pizza

1 can refridgerated pizza dough
1-2 cups finely grated mozzarella cheese
4 roma tomatoes sliced thin
4-5 leaves fresh basil sliced into long thin strips
2 tbs olive oil
1 tbs minced garlic
1 tbs olive oil (or truffle oil if you're feeling adventurous)
1 tbs blasamic vinegar
Cooking spray




1. Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Roll out pizza crust until 1/4-1/2 inch thick. Place in oven for 8 minutes. Remove from oven.
2. Combine 2 tbs olive oil and minced garlic in a small bowl. Brush crust with oil and garlic mixture.
3. Arrange tomato slices on crust leaving a half inch border. Sprinkle pizza with mozzarella. Evenly distribute basil leaves around pizza. Bake for 12 minutes, until cheese is melted and crust is golden.
4. Mix together 1 tbs olive oil (or truffle oil) and balsamic vinegar. Carefully drizzle over pizza. Cut into slices and enjoy!

Southwestern Won Tons

I know, I know it's been forever since I posted, but I am getting back into the food blogging-sphere. Cooking is something I love to do and I have not stopped, I just needed a little time to focus on some more pressing things. I have finally found a balance and am making an effort to put some food and photography into my life. That being said, let's make some food!




Southwestern Won Tons




1 Package Won Ton Wrappers
4-5 white mushrooms chopped very fine
2 cups small shrimp, cooked
6 green onions chopped
2 ears of corn
4 oz cream cheese
1/2 cup parmesan cheese
1 egg beaten
2 tbs butter




1. Slice kernals off of corn. Add corn, green onions, mushrooms and butter to pan and sautee until liquid evaporates. Chop shrimp super fine and add to pan. Once shrimp is heated, remove pan from heat.

2. Place cream cheese and parmesan cheese in a medium sizxed mixing bowl. Add warm corn mixture to the bowl and mix until cream cheese is evenly distributed. There should be no lumps (adding the corn mixutre while still warm will heat up the cream cheese and make it easier to mix). Allow mixture to cool before assembling won tons.

3. To assemble won tons, place one wrapper on a clean dry surface. Add a small spoonful of mixture to the center of the won ton wrapper. Brush a small strip of beaten egg around all edges of the won ton wrapper. Fold all corners up to meet at the top and close the won ton. Make sure all edges are completely sealed, if any edges are gaping they will open during frying, which will destroy the won ton. Repeat with remaining wrappers and mixture until mixture is gone. You will probably have leftover wrappers.

4. Once won tons are all assembled you can begin frying. Add won tons, placing right side up, a few at a time to deep fryer. Once they are browned on all sides, remove from oil. Continue until all wont tons are cooked.

5. Enjoy won tons with you favorite dipping sauce! Personally, I like them with avocado ranch.