Tomatillo-Braised Chicken Thighs

When 2 people decide to end a day at a bar to go home to eat leftovers, you know it is good.  Both D and I really liked this.  The crema and the tomatoes really brightened the dish.  It was very flavorful and we would definitely have again.

We had with rice.

Tomatillo-Braised Chicken Thighs

Photo by ALB

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

Yield: Serves 4 (serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons crema)
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Preparation
1. Preheat broiler to high.

2. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.

3. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.

Nutritional Information
Calories: 302; Fat: 16g; Saturated fat: 3.4g; Monounsaturated fat: 6g; Polyunsaturated fat: 3.1g; Protein: 30g; Carbohydrate: 9g; Fiber: 2g; Cholesterol: 105mg; Iron: 2mg; Sodium: 446mg; Calcium: 34mg

Cooking Light MAY 2014

Chicken-Broccoli Mac and Cheese with Bacon

So D made this while I was driving home from work.  Well, he was still driving home, managed to come home, walk the dogs, and go for a run, while I drove home from work.  So I think it was easy.  It was quick to put together, because I had the chicken in the car with me, and only had a to wait a few minutes before it was all ready.

We both really like broccoli, so we both agreed that next time there should be more (and we already had more than it called for).  We also both thought the chicken didn't really add much.  So perhaps even add more broccoli and forget the chicken.

We didn't have a side, so we made it 4 servings.
Would have again.

Chicken-Broccoli Mac and Cheese with Bacon

Photo by ALB

A little bit of turmeric enhances the color here; it's a bit of a trick that makes you perceive the sauce as cheesier than it actually is.

Yield: Serves 6 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
6 ounces uncooked large or regular elbow macaroni
3 cups prechopped broccoli florets (used 4 Cups)
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation
1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Nutritional Information
Calories: 343; Fat: 12.2g; Saturated fat: 6.5g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.9g; Protein: 26g; Carbohydrate: 31g; Fiber: 2g; Cholesterol: 64mg; Iron: 2mg; Sodium: 647mg; Calcium: 265mg

Cooking Light MAY 2014

Spinach and Pancetta Fake-Out Risotto

I made this.  It was pretty easy.  I did have to ask someone how to chop leeks.  D like it although he thought it needed more salt.

I added more pancetta, because I had no reason not to.  And I used more spinach.

I would have again.

Spinach and Pancetta Fake-Out Risotto

Photo by ALB

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

Yield: Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
Hands-on:23 Minutes
Total:23 Minutes

Ingredients
2 ounces prechopped pancetta (used 4 oz)
2 cups chopped leek (about 2 large) (1 leek made 2 cups)
3 garlic cloves, minced (used 6)
2 cups unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 ounce 1/3-less-fat cream cheese
1 tablespoon fresh thyme leaves (used 1 tsp dried)
2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package fresh baby spinach (used 7 oz)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation
1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

3. Knead rice pouches to separate grains. (Really do this, it will be clumpy otherwise). Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.

Nutritional Information
Calories: 337; Fat: 11.1g; Saturated fat: 5.4g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 13g; Carbohydrate: 47g; Fiber: 3g; Cholesterol: 18mg; Iron: 4mg; Sodium: 607mg; Calcium: 195mg

Cooking Light MAY 2014

Chicken and Glass Noodle Salad

D wasn't in the mood to cook, but at the last minute did anyway. I'm glad he did.  This was really good.  I know it was quick, as well.  I only would make it more spicy.
 
Chicken and Glass Noodle Salad

Photo by ALB

To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)

Ingredients
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint (didn't use)
1/2 cup chopped unsalted dry-roasted peanuts

Preparation
1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Nutritional Information
Calories: 346; Fat: 11.7g; Saturated fat: 2g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 3.5g; Protein: 27.1g; Carbohydrate: 34.1g; Fiber: 2.4g; Cholesterol: 60mg; Iron: 2.1mg; Sodium: 589mg; Calcium: 44mg

Cooking Light AUGUST 2010

Chicken, and Veggies in Coconut-Curry Sauce

This probably came the closest to what restaurant curry sans heat tastes like that we have had.  Creamy, not very sweet, and good.  I have no idea if it was easy.  We had because D was using left over cashews, that we had. 

I would have again.

Chicken, and Veggies in Coconut-Curry Sauce

Yield: Makes 4 to 6 servings
Cook time:10 Minutes
Prep time:17 Minutes

Ingredients
1 (14-ounce) can coconut milk
2 teaspoons curry powder

Photo by: Photo: Jennifer Davick;
Styling: Linda Hirst

1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided (used PAM)
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice (not included in NI)
Sriracha (not included in NI)
Garnish: fresh basil leaves (not included in NI)

Preparation
1. Whisk together first 5 ingredients in a small bowl; set aside.

2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.

3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.

4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

Coastal Living MARCH 2013

Nutritional Information (from MyFitnessPal)
Calories: 488; Carbs: 17; Fat: 30; Protein: 35; Sodium: 338; Fiber:3

Ingredients Used
Chaokoh - Coconut Milk, 1 container (1 7/10 cup (80 g) ea.): Calories: 750
Spices - Curry powder, 2 tsp: Calories: 13
Argo - Cornstarch, 1 tbsp (8 g): Calories: 30
Light Brown Sugar - Kroger, 1 tablespoon: Calories: 45
Spice - Coarse Kosher Salt, 1/2 teaspoon: Calories: 0
Fresh - Bell Pepper, Red - Large, 0.5 pepper: Calories: 26
Frozen - Green Beans, 1 cup: Calories: 33
Ginger root - Raw, 3 tsp: Calories: 5
Spices - Basil, fresh, 8 tbsp: Calories: 6
Cashews - Raw Cashews, 3 oz.: Calories: 480
Condiment - Pam "olive Oil", 5 second spray: Calories: 45
Raw, Boneless, Skinless - Chicken Breast, 16 ounces (112g): Calories: 520

Chicken, Rice, and Parmesan Skillet

I'm on the fence with this one.  I think it was pretty easy.  (I wasn't home when D made it).  So "pretty easy" meals always get a plus.  It looks pretty.  But there wasn't a lot of it and it needed more salt (or we could use better parmesan). 

For lunch is was good but again, needed more, and some salt.

Not sure...

Chicken, Rice, and Parmesan Skillet

Yield: Serves 4 (serving size: 1 1/4 cups)

Ingredients
2 teaspoons olive oil

Photo: Brian Woodcock;
Styling: Cindy Barr

5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.

Nutritional Information
Calories: 412; Fat: 12.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 1.8g; Protein: 37g; Carbohydrate: 40g; Fiber: 3g; Cholesterol: 147mg; Iron: 3mg; Sodium: 506mg; Calcium: 199mg

Cooking Light APRIL 2014

BBQ Chicken Salad

So I saw this recipe on Pinterest and decided we should have it.  D is always looking for easy recipes and this fit the bill.  It was also quick.  We ended up having it twice in the week, just because it had a lot of taste and was fast.

We changed it up some, more so because D's eyes skipped a line in the recipe, and we had ingredients we didn't know what to use. You can click back to the link for the original recipe.

BBQ Chicken Salad

Photo by ALB

Adapted from Damn Delicious
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Yield 3 servings


Ingredients
PAM
1 lb skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chopped romaine lettuce
2 Roma tomato, diced
1 cup frozen corn kernels
1 can canned black beans, drained and rinsed
1/4 cup diced red onion
3/8 cup shredded Monterey Jack cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
24 tortilla chips

Instructions
Heat Pam in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. (D mixed the ranch and BBQ sauce together).

Serve immediately, topped with tortilla chips.

Nutritional Information (from MyFitnessPal) 
Calories: 649; Total Fat: 23 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fa:t 5 g; Trans Fat: 0 g; Cholesterol: 39 g; Sodium: 1180 mg; Potassium: 143 mg; Total Carbohydrate: 70 g; Dietary Fiber: 11 g; Sugars: 16 g; Protein: 41 g