Roast Chicken with Bacon, Tomatoes, and Green Chiles

Sunday Dinner has become a thing in our house.  It's not really fancy, but the meals take a little longer to cook or they seem more involved.  Anytime you mention a whole chicken, I think of it as an all day task, even if it isn't. Anyway, D and I saw this recipe and decided to have it.

I would like to know where to buy a 3 pound whole chicken. The first Kroger didn't have any whole chickens, and the second one had a small one coming in at 6.5 pounds.  This is why we got more than 4 servings.  Also if anyone knows how to figure out Weight Watcher Points for a whole chicken, without having to weigh it before and post carcass, that would be nice.  (Read the points at the bottom carefully... I didn't include the chicken).

So the chicken... yum. It was a bit salty, so cut that back, but overall very tasty.

We had with rice. (pic below was with kale and butternut squash)

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Photo by ALB

Servings 4 (or more)
Author Homesick Texan

Ingredients
1 tablespoon kosher salt (cut back to 1/2 TBSP_
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon New Mexican red chile powder (used regular)
1 (3- to 3 ½-pound) whole chicken (used a 6.5 pound chicken)
2 slices uncooked bacon
½ medium yellow onion, diced
4 cloves garlic, minced
1 (10-ounce) can diced tomatoes and green chiles and its juices (the fancy name of Rotel)
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving

Instructions
Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.

To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)

Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)

Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.

Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.

Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.

1 Smart Points (my additions/subtractions at 4 servings WITH NO CHICKEN)

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

This is one of those quick and easy recipes if you plan it right.

Make the marinade before you go to bed.  Possibly cut the chicken. When you get home from work or wherever, mix the 2 and go walk the dogs.  Boom! 30 minutes has passed, and you have marinated chicken.

D made this and it was really good. It had a lot of flavor and wasn't overly spicy.

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

Photo by ALB

Hands-on Time: 35 Mins
Total Time: 1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

Ingredients
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water 3/4 cup
(1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds

Ingredients
Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutritional Information
Calories: 433; Fat: 12g; Sat fat: 2.2g; Mono fat: 3.9g; Poly fat: 3.6g; Protein: 33.5g; Carbohydrate: 45.2g; Fiber: 2.9g; Cholesterol: 125mg; Iron: 6.3mg; Sodium: 649mg; Calcium: 54mg

COOKING LIGHT, March 2012

11 Smart Points (my additions/subtractions at 6 servings )

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

I was looking at my cousin's Pinterest Page and found this recipe. D likes sun-dried tomatoes, we had 1/2 and 1/2 we had to use (neither of us drinks coffee), and it said it was 30 minutes.

So we made it.  I personally thought we should make it with boneless, skinless chicken, but I gave in at the grocery store because I didn't feel like having a fight about chicken.

It was good.  We had with penne and green beans.

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

Photo by ALB

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Adapted from Creme de la Creme
Serves: 4

INGREDIENTS
4 chicken thighs (bone-in, skin-on)
Cooking Spray
3 teaspoons minced garlic
2 teaspoons Italian seasoning
½ cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup low-fat chicken broth
½ cup fat-free half and half
⅔ cup shaved or shredded parmesan cheese (or more to tatse)
fresh basil, for topping (Kroger had none)
1 tsp salt
1/4 tsp pepper

INSTRUCTIONS
In a large skillet over medium heat, spray cooking spray. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half, and parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh or basil, and serve.

8 Smart Points (my additions/subtractions at 4 servings)

CHICKEN PAD THAI

I love Pad Thai.  The issue I have is there aren't very good cheap restaurants that have it.  So when I think to go out for dinner, we don't typically eat Thai cuisine.  There are restaurants here and there, but for the price, I'd rather go to other types of cuisine.  So when I saw this recipe, I was interested. 

D made it, minus the bean sprouts since they don't sell them at Kroger and I wasn't going to go find them elsewhere. 

Very good.  I definitely would have again.

CHICKEN PAD THAI

Photo by ALB

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Restaurant-style Chicken Pad Thai - ready in just 30 minutes!

Adapted from Creme de la Creme
Serves: 5 1.25 Cupts

Ingredients
8 ounces flat rice noodles
1 lb boneless skinless chicken thighs,  cut into bite-sized pieces
salt to taste
pepper to taste
2 eggs
1 cup fresh bean sprouts (couldn't find)
1/3 cup sliced green onions
1/4 cup sliced white onion
1/3 cup cilantro, roughly chopped
2 tbsp peanuts

sauce
1/4 cup ketchup
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce

INSTRUCTIONS
Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

9 Smart Points (my additions/subtractions at 5 servings)

Spinach and Arugula Salad with Creamy Parmesan Dressing

I wanted to have something healthy-ish for Christmas so I found a few recipes for salad.  D and I ultimately chose this one.  We used a rutabaga for the turnip, because neither one of us knew what a turnip was and thought the rutabaga was a turnip.  We both liked it, and had more on New Year's Eve.

Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo by ALB

Hands-on Time: 10 Mins
Total Time: 10 Mins
Yield Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.

Ingredients
1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise (used light mayo)
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 cups baby spinach leaves
4 cups baby arugula leaves
3/4 cup matchstick-cut or shredded turnip, divided (used a rutabaga)

Instructions
Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

Nutritional Information
Calories: 77; Fat: 5.4g; Satfat: 1.2g; Monofat: 2.7g; Polyfat: 1.4g; Protein: 3g; Carbohydrate: 3g; Fiber: 1g; Cholesterol: 6mg; Iron: 1mg; Sodium: 252mg; Calcium: 107mg; Sugars: 1g; Est. added sugars: 0g

COOKING LIGHT, April 2016

2 Smart Points (my additions/subtractions at 6 servings)

Teriyaki Glazed Salmon

D said ok to this recipe. I know he wasn't thrilled with it since he isn't a huge salmon fan, but he ate it.  I liked it a lot.  Even better was the fact I had a coupon for Kikkoman Teriyaki.

I would have again, especially since it looks like something I can make.  We had with rice.

Teriyaki Glazed Salmon

Photo by ALB

TOTAL TIME: 0:20
PREP: 0:05
LEVEL: EASY
SERVES: 4

From Delish.com

INGREDIENTS
4 6-oz. salmon filets
1 lb. green beans, ends trimmed
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
6-8 tbsp. teriyaki sauce, plus more for serving (used 6)

DIRECTIONS
Preheat oven to 425º and line a rimmed baking sheet with parchment paper.

Arrange salmon on sheet pan with green beans around it. Drizzle oil over green beans and sprinkle green beans and salmon with salt and pepper.

Spread teriyaki sauce, about 2 tablespoons per fillet, over salmon. Bake until salmon easily flakes with a fork, about 15 minutes. Remove from oven and drizzle with additional teriyaki sauce, if desired.

3 Smart Points (my additions/subtractions at 4 servings)

Chicken, Fennel, and Artichoke Fricassee

D made this last night.  It seemed pretty quick. 

So when it came time to assemble to eat, it was a little odd.  Since it was bone-in chicken, you either use a fork/knife or eat with your hands, but either way, it is hard to get the sauce and the chicken.  However, over the rice, the sauce was really good, and if you use utensils, you can mix everything up.

We would have again.  We had with rice and steamed broccoli.

Chicken, Fennel, and Artichoke Fricassee

Photo by ALB

There's incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce.

PREP: 25 MINS
TOTAL TIME: 35 MINS
SERVINGS: 6

Adapted from  MARTHA STEWART LIVING, APRIL 2011

INGREDIENTS
6 Bone-In Skin-on Chicken Thighs
1 teaspoon Coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil (Used cooking spray)
1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
1 can (15 ounces) water-packed whole artichoke hearts, drained
1 small red onion, cut into 1/2-inch wedges
1 cup fat-free chicken broth
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped

DIRECTIONS 
Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil (use Cooking Spray) in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.

Return chicken to skillet. Add broth. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.

6 Smart Points (my additions/subtractions at 6 servings)