Posts Tagged ‘chicken’
Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!
In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.
I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!
One year ago: Chocolate Chip Cookie Dough Brownies
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza
There are two situations in which I will always struggle to stay awake: journal club/seminar and watching TV while lying down. For journal club or seminar, it has nothing to do with the quality of the material presented but rather the darkness of the room or auditorium. No matter how energized I am before entering, I without fail will bob my head at least once. Of course when it’s over I return to my alert, awake state. Bizarre.
Then there’s falling asleep watching TV. If you ever watch TV with me, do not let me turn horizontal because I will be out before you know what happened. Again, I do not necessarily have to be tired but it’s probability of occurring increases with the lateness of the day. For this reason I have a chaise lounge attached to my sectional couch allowing me to stretch out yet stay upright and awake! And yes I own a huge sectional and live alone. ::sprawl::
However, I will never fall asleep in front of food so let’s talk about these burgers. Chicken burgers sometimes can end up a bit dry, but with the addition of Greek yogurt that does not happen here. I was drawn to these not only because of their use of Greek yogurt, but also the rosemary. The last time I made a chicken burger with rosemary it blew my mind – fresh rosemary adds such great flavor!
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
Finally decided to get a z-pack in order to fend away this lingering sinusitis that I’ve been battling, but it hasn’t seemed to greatly increase my recovery rate. I may be wrong, but I feel as though the improvements this far are merely my own body’s accomplishments. Guess that means it could be viral, but either way it’s been a week and I’m tired of having stopped up nose and ears. So with that, let’s talk about some healthy comfort food.
If you haven’t tried quinoa yet, this this is a great place to start. As someone who has played around with quinoa a bunch, this was by far my favorite recipe using quinoa. It’s a healthier version of Chicken Parm! I’m almost mad at myself for not trying it sooner, especially after Tracey raved about it. I did note that she mentioned missing the breading on the chicken in the recipe she posted, so I decided to bread my chicken up! Obviously I do not know what it would’ve been like without it, but was very pleased with the results.
After the quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today. This time you get to dip taquitos in it! I made these for my friend’s house-warming party and they were a huge hit. Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch. They can do no wrong!
In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!
One year ago: Funfetti-Peanut Butter Layer Pie
I have a confession to make. I am a candle hoarder. You see, I love finding candles in amazing scents and thinking how great they will make my apartment smell. Yet somehow they end up being stashing away for some “special occasion” because I don’t want to waste such an awesome smell on just a regular ol’ day. And what if I cannot find that scent again? The horror! Apparently my own existence in my apartment did not seem like a good enough reason to burn them. And that makes absolutely no sense. So, I have since changed this strange habit of mine because candles are meant to be BURNED. Plus I refuse to box up several large candles whenever I graduate and move this summer.
While I am offering up my habits, I present to you yet another variation of guiltless alfredo. I cannot get enough of it – it’s just so easy to make! And with the absence of heavy cream there’s really no excuse not to make it. This version is made with avocados and results in an amazingly green and creamy sauce. But just so you are ware, it is thicker than traditional sauce due to the avocados. It is also especially delicious when paired with the spicy chicken.
I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!
With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.
One year ago: Chicken Caesar Salad Pizza
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
- Spicy Oven Fries by Cravings of a Lunatic
- Healthy Snacking with Radish Dip by Juanita’s Cocina
- Arugula, Walnut Pesto by Dinners, Dishes and Desserts
- Farro, Apple & Pecan Salad by It’s Yummilicious
- Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
- Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
- Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
- Dark Chocolate Covered Walnuts by All Day I Dream About Food
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
- Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
- Honey Soy Glazed Salmon by Curry and Comfort
- Apple Walnut Spinach Salad by Magnolia Days
- Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
- Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
- Make-Ahead Chocolate Oatmeal by Crumb
- Hoisin Flounder by Taking on Magazines
- Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
- Veggie Nachos by Dine & Dish
- Cheesy Quinoa and Asparagus Bake by Hungry Couple
- Ahi Tuna Salad by Noshing with the Nolands
- Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
- Thai Chicken Soup by From Cupcakes to Caviar
- Italian Turkey Quinoa Meatloaf by Rachel Cooks
- Black Bean Quesadillas by Pastry Chef Online
- Sautéed Rataouille with Quinoa by Whipped
- Polenta Rounds with Apples and Cheddar by Diethood
I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.
This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).
And the best part about these burgers? They are really stinking delicious.
One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
After having highs in the 70s over the weekend, the weather here in Memphis has drastically changed. Two days in a row we have had wintry mix with highs of 32. The warmth we recently had means everything hitting the ground melts and then later turns into ice. Since I grew up in upstate NY none of the wintry weather here phases me, however I do have to drive more cautiously due to the drivers around me and the inefficient systems set up to handle this sort of weather (since it’s not a common occurrence). The university closed at noon yesterday and even though I make jokes about it, I am really pulling for it to be closed at least until 1 pm today so I can get out of doing a journal club presentation. Although I have to go in to do lab work regardless. Priorities.
In other news, I think my slow cooker is incapable of actually cooking things slowly when it is not filled to maximum capacity. When I make corned beef and cabbage, for example, it is nearly overflowing and cooks perfectly on low for extended hours. But whenever I cook a small amount of chicken, fully covered in liquid but only filling the bowl 1//3 of the way, it cooks in about 2.5 hours on low instead of 5-7. I’m starting to think I need to invest in a smaller crock pot for such recipes because the whole point of the crock pot is to SLOW cook.
Nonetheless, the chicken for these tacos came out wonderful since I made them over the weekend and was able to check on the doneness. Unfortunately, it was done much too soon for dinner but just turned it to the warm function. I added more taco seasoning than the original recipe called because my sister-in-law made them and told me she would’ve preferred more seasoning – a wise move.