BBQ HERBED CHICKEN

It was another scorcher here today of 112 degrees and monsoony humid weather so we stayed inside and painted the bathroom and a bedroom. I’m exhausted though so decided to make this simple recipe for the grill. It was made even simpler by having the lime juice in the freezer. I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them. This was a substitute for tonight, but I highly recommend using the fresh when you can.

BBQHerbedChicken

HERBED BBQ CHICKEN

1/2 cup vegetable oil

1/2 cup lime juice

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped oregano

1 teaspoon onion powder

1/4 teaspoon lemon pepper

4 chicken thighs, about 1 pound*

4 chicken drumsticks, about 1 pound*

  • In a small food processor mix together everything except the chicken.

    Wash and dry the chicken pieces.

  • Pour herb mixture into a large ziploc bag and add chicken pieces. Marinate chciken for 30 minutes to 24 hours.
  • Heat grill and spray with PAM for grilling especially if using skin free pieces.

    Place chicken pieces on grill, reserving the marinade.

  • Cook on one side and then turning to other side. Time will vary drastically based on type of chicken pieces you are using.
  • Pour reserved marinade into a small saucepan. Bring to a boil over a medium-high heat and then remove from heat.
  • Brush over chicken pieces.

*I use whatever I have on hand – breasts, tenders, etc….

BLACK PEPPER CHICKEN

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.

This month I was paired with Camilla at Culinary Adventures with Camilla. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes. She has a huge diversity in recipes. I finally settled on the Black Pepper Chicken from The Law Student’s Cookbook.  I did make a few alterations for us, but none that would drastically affect the flavor.

According to wikipedia, pepper originates in South East Asia and has been used in Indian cooking essentially forever. Peppercorns used to be known as “black-gold” and were used as a form of money. Black pepper is now commonly used in cuisines all around the world.

Black Pepper ChickenBLACK PEPPER CHICKEN

1/2 pound boneless skinless chicken breasts

1 tablespoon plain yogurt

Juice of large lemon

2 garlic cloves, minced

1-inch fresh ginger root, skinned and minced (I omitted as hubs hates ginger)

1 tablespoon ground black peppercorns, coarsely ground

1/2 teaspoon red chili powder

1/8 teaspoon turmeric

1/4 teaspoon sea salt

1 tablespoon vegetable oil (omit if grilling)

1/2 teaspoon ground mustard (also omitted since I have a deathly allergy to mustard)

pinch of red chili flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

  • Marinate the chicken in the yogurt, lemon juice, garlic, pepper, chili powder, turmeric, chili flakes, corriander, cumin and salt.
  • Remove chicken, reserving the marinade.
  • Let sit for 20 minutes in the refrigerator. (I let it marinade for several hours.)
  • In a deep pan heat the vegetable oil, on high. Add the mustard and chili flakes. Fry for 15 seconds. Add the coriander and cumin, and stir for 35 seconds.
  • Heat grill to medium high.
  • Spray grill with PAM.
  • Grill chicken for 5 minutes each side, basting well with marinade after 2-3 minutes.
  • Add the marinated chicken to the pan, browning the chicken on each side. Lower the heat, cover with a lid, and cook for 15 minutes.

* serves 2

LEMON BROCCOLI CHICKEN

Lemon Chicken #2LEMON CHICKEN

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 tablespoon safflower oil

1 cup water

pinch coarse salt

2 tablespoons wok or vegetable oil

1 tablespoon (a splash) white or rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd or use the lemon sauce below

2 tablespoons soy sauce

1/4 teaspoon sesame oil

1 lemon, zested

2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

I added shredded carrots, peas and broccoli.

  • Sift together the flour, cornstarch, salt and baking powder.
  • Coat the pieces chicken, shaking off any excess.
  • Heat a large skillet or a wok-shaped nonstick pan over medium-high heat with safflower oil.
  • Stir fry chicken until golden, 3 or 4 minutes.
  • Remove chicken from the pan and return pan to heat.
  • Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate.
  • Add stock, soy sauce and sesame oil to the pan and scrape up any drippings with a whisk cooking until slightly thickened.
  • Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
  • Remove the pan from heat, add the scallions or chives and the lemons and zest.
  • Toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

4 skinless, boneless chicken breasts

flour for dredging

4 tablespoons butter

1 large green onion, sliced thin

salt, pepper and paprika to taste

1/4 cup chopped fresh flat leaf parsley

Juice of 1 lemon

Juice of 1 lime

  • Place chicken between the folds of a clean cheesecloth towel.
  • Pound chicken breasts to 1/4 inch thick.
  • Cut each breast in half.
  • Generously season both sides of chicken breasts.
  • Dredge chicken in flour.
  • In a large skillet melt butter over medium high heat.
  • When butter is sizzling, but not browning, add onions and chicken pieces.
  • Generously season AGAIN!
  • Cook chicken 4-5 minutes on each side.
  • Plate chicken and keep warm.
  • Add parsley, lemon and lime juices, cooking until browned.
  • Pour over chicken pieces.
  • Garnish with parsely.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

LEMONS to LEMONADE, MY NEW MANTRA FOREVER AS I TRAVEL DOWN LIFE’S CRAZY ROAD

Life's crazy roadMany of you know that despite my normally always positive outlook on life I have not always been the healthiest of people. Years and years ago I began a life style change that would make today’s college student cringe when I was diagnosed with Systemic Lupus during college. I gave up processed food, fast food, drinking and excessive sweets. It worked! I was able to get off most medications, started feeling better and was able to live life to a fuller extent.

I followed a stringent preventative schedule, got well woman exams, took my vitamins, followed a healthy diet and yet several years later was diagnosed with Ovarian Cancer. Miracle of all miracles and a volleyball sized tumor later, my wonderful surgeon got all of the cancer and I began to breathe AND live again as I recovered from surgery.

During the surgery they discovered a Hiatal Hernia, but let it be since the cancer was more important. It was a long surgery with a 10 inch scar to remind me everyday how blessed I am to still be among the living. It was also a long recovery with a multitude of side affects along the way.

As I got stronger and began to live again, the Hiatal Hernia reared its ugly head and made me more and more miserable. The pain and side affects increased day by day and eventually led to a new surgery last June. This surgery was a Nissen Fundoplication that ended in stomach reconstruction when they needed to remove several inches of shredded esophagus and build a new valve. It also left me on a liquid diet for several months. Even after that I have been slowly adding food by food to test my ability to tolerate and digest certain foods – kind of like teaching a baby to eat one food at a time. Recovering from yet another surgery left me fighting for my strength and energy. Water Aerobics and walking became my daily friend and life saver.

The first side affect that is really making life difficult is searing pain. Until recently I was seriously afraid the cancer was back. But after a recent CT scan I’m told there is no sign of recurring metastatic disease. Yet they did manage to find a few other things! DAMN it’s always something. FLD for one. What is FLD aka Non-alcoholic Fatty Liver Disease? Well it’s something I shouldn’t have given how well I eat! But, yet I have it. I will be going for a Cardiac CT scan in the near future to determine if my life is about to change yet again by adding a dreaded lifetime drug to maintain the FLD.

Then comes the second of the side affects that bothers even more, my vision. After the first surgery one of the doctors mentioned that changes in my vision might happen and recommended not changing to contacts right away. Unfortunately I did begin to see changes and my sight was getting worse, blurry and distorted close up. I recently met with a new eye doctor and was told I have a macular hole. Between the eye doctor, my primary and my new oncologist we all agree on one thing – there is NO good reason that these things are happening to me – I eat well, drink plenty of fluids, get plenty of exercise and rest.

So here we go for more drastic changes. ALL my adult life my mantra has been about turning lemons into lemonade and some days I find it difficult to understand how it is even possible that the pitcher of lemonade is still half full and able to replenish itself. I do realize I would do whatever was necessary to stay healthy and be able to care for my family. I’ve been given a list of supplements to add to my diet, to eat even more fish, fruit, leafy greens and told to wear sunglasses ALL the time. The rest I’m choosing to do as I continue to deal with adding foods to my diet and dealing with new conditions that can’t be eliminated, but CAN BE controlled.

Being removed from my diet on a regular basis is bread in general, red meat as a whole, fast food (what little I eat) and ALL processed food!  Now you might notice on future menus red meat recipes, but that’s okay as I won’t force hubby to adapt to my new ways all the time.

PERMANENT MENU REVISIONS

menu planning 2013Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE BREAKFAST LUNCH DINNER
MONDAY 2/25 CHEERIOS, BANANA & YOGURT TUNA & ORANGE LEMON GLAZED RED SNAPPER, BROCCOLINI, 4 OUNCES GREEN GODESS & SALAD
TUESDAY 2/26 OATMEAL, BANANA & YOGURT TOMATOES, CUCUMBERS & SNAP PEAS

PINK LEMON CHICKEN, BROCCOLINI 4 OUNCES GREEN GODESS & SALAD
WEDNESDAY 2/27 CHEERIOS, BANANA & YOGURT TUNA & ORANGE AVOCADO SALAD, 4 OUNCES GREEN GODESS & ROAST CHICKEN
THURSDAY 2/28 OATMEAL, BANANA & YOGURT TOMATOES, CUCUMBERS & SNAP PEAS CRAB SALAD, TOMATOES, 4 OUNCES GREEN GODESS & SNAP PEAS
FRIDAY 3/1 OATMEAL, BANANA & YOGURT CRAB SALAD ROCKFISH COD, SPINACH SALAD, 4 OUNCES GREEN GODESS & FRUIT SALAD

SATURDAY 3/2 CHEERIOS, BANANA & YOGURT TUNA & ORANGE BAKED WHITE FISH, BROCCOLINI, TOMATO SLICES & SNAP PEAS
SUNDAY 3/3 SCRAMBLED EGGS PROTEIN DRINK MAHI MAHI IN ORANGE SAUCE, 4 OUNCES GREEN GODESS, BROCCOLINI & SALAD

LEMON PARMESAN CHICKEN

LEMON PARMESAN CHICKEN

4-6 boneless, skinless chicken breasts

1/2 cup mayonnaise

Juice of 1 lemon

1/4 cup Parmesan cheese

4 teaspoons Italian bread crumbs

  • Preheat oven to 425˚.
  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
  • Spread each piece of chicken with the mayonnaise mixture.
  • Sprinkle with bread crumbs and remaining cheese.
  • Bake for 20 minutes or until chicken is cooked through and tops are golden.

LEMON PARMESAN CHICKEN

PARMESAN CHICKEN
4-6 boneless, skinless chicken breasts
1/2 cup mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
4 teaspoons Italian bread crumbs

  • Preheat oven to 425˚.
  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
  • Spread each piece of chicken with the mayonnaise mixture.
  • Sprinkle with bread crumbs and remaining cheese.
  • Bake for 20 minutes or until chicken is cooked through and tops are golden. 

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

  • Arrange chicken breasts in the bottom of a slow cooker.
  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
  • Pour over chicken breasts.
  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
  • Remove chicken pieces from crockpot and keep warm.
  • Transfer liquid to a saucepan and simmer over medium heat.
  • Whisk together the cornstarch and cold water until well blended.
  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
  • When thickened, serve over chicken. 

SPICY PINK LEMON CHICKEN

    4 to 6 chicken breasts
    1 (6 oz.) can frozen pink lemonade, thawed
    2 tablespoons brown sugar
    2 tablespoons ketchup
    1 tablespoon APPLE CIDER vinegar
    2 tablespoons cornstarch
    2 tablespoons cold water

    • Arrange chicken breasts in the bottom of a slow cooker.
    • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
    • Pour over chicken breasts.
    • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
    • Remove chicken pieces from crockpot and keep warm.
    • Transfer liquid to a saucepan and simmer over medium heat.
    • Whisk together the cornstarch and cold water until well blended.
    • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
    • When thickened, serve over chicken. 

    CHICKEN CHOW MEIN

    CHICKEN CHOW MEIN
    3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli

    • Prepare spaghetti according to package directions.
    • Over a medium high flame heat the peanut oil in a heavy skillet.
    • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
    • Remove with a slotted spoon.
    • Add a bit more oil and saute’ chicken pieces.
    • Remove with a slotted spoon.
    • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
    • Whisk the cornstarch into the cold water until smooth.
    • Add to the broth mixture and bring to a boil.
    • Add vegetable mixture and chicken pieces back in, heat through and coat well.
    • Toss with prepared pasta and heat through.




    I use my salad spinner for draining pasta to get all the excess water out.


    HOT CHICKEN SALAD

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper

    HOT CHICKEN SALAD

    I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand.  We loved it modified so will probably never try the original.  Hubs had three bowls!!

    serves 8-10
    HOT CHICKEN SALAD
    4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
    2 celery ribs sliced 4 celery ribs, chopped
    2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
    1 can cream of chicken soup 1 can green enchilada sauce
    1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
    1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
    1 cup fresh sliced mushrooms
    2 tablespoons finely chopped onion
    2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup bread crumbs 1/2 cup Panko crumbs
    1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
    1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

    • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
    • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
    • Turn into a greased casserole.
    • Top with bread crumbs and then cheese.
    • Bake uncovered for 35-45 minutes or until heated through.

    NOTES:
    *I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
    **from the produce section – a salad topper