January 25, 2011
So my dinner menu had to be changed a bit this week – the whole chicken I bought was no good. My garage fridge may have had something to do with it. So I am going to have to push out the chicken noodle soup to later in the week. For tonight I made the cornflake chicken strips (pictured below with garlic potato wedges).
Most often to get crispy chicken strips, they are fried and unhealthy, and while they are oh so good, they aren’t something you can eat all that often. And any you buy in the store, or even at restaurants, are full of preservatives or pressed chicken – ick! But it is probably one of the things most kids opt for when out to dinner. I know chicken strips are one of my daughter’s favorites so I knew I wanted to make a good crunchy homemade version, full of flavor and not bland covered in flour that is not well seasoned. Cornflakes are a great coating for chicken and keep crunchy when you bake them. As with fried chicken season the coating generously with spices and salt and pepper, otherwise your coating will be bland.
1 pound of chicken breasts or tenders
1/3 c. parmesan
1 1/2 c. finely crushed plain cornflakes cereal (or ½ c. bread crumbs and ½ c. cornmeal)
1/4 cup flour
1 tablespoon onion powder
1/2 tablespoon garlic powder
salt and pepper
4T. melted butter
Preheat the oven to 400 degrees and line a baking sheet with foil.
Put the cornflakes in a plastic bag and press out all the air and seal the bag. Then toss the bag on the floor and step on it until the flakes are good and crushed (you can use a rolling pin or food processor too). Mix together the flakes, flour, onion and garlic powder and season generously with salt and pepper.
Mix butter and eggs. Slice chicken breasts into thin slices (or using tenders) and coat with the egg mixture then dip the chicken in the cornflake mixture.
Place the chicken on the baking sheet and cook for about 15-20 minutes or until the chicken is cooked through.
December 12, 2010
With the holiday season in full force, many of us start to see an increase of the scales! OH NO! To counteract all the season treats I like to eat, I try to make my daily meals on the lighter side. It’s the holiday season after all and I want to enjoy all the goodies that you only get once a year. Most of my meals include fruits and veggies and low fat meats (chicken and pork) and then I get to have fun at parties and family dinners. Here is a very simple recipe and it helped me use up the rest of the rotisserie chicken I bought to make chicken noodle soup. Instead of mayonnaise I used 2% plain greek yogurt and I was surprised that I liked it because I don’t usually like the yogurt substitution. (Maybe I will start trying it more often). Enjoy!
2 cups cooked chicken, diced
1/2 apple (I used Fuji for the sweet/tartness with a crispy texture)
1/2 cup red grapes, halved
1 celery, sliced thin
1 green onion, thinly sliced
1/4 cup slivered almonds (pecans or walnuts work too)
2T blue cheese
1/2 cup 2% plain greek style yogurt (you can use mayonnaise as well)
1T red wine vinegar (or lemon juice)
1tsp kosher salt
- Dice the chicken and apples. Slice the grapes in half. Slice the celery and green onion. Toss it all in a bowl with slivered almonds and blue cheese.
- Mix together the yogurt, vinegar and salt. Pour over the chicken mixture and toss.
- Serve with whole lettuce leaves. Spread chicken mixture over a lettuce leaf, roll up and eat!
May 12, 2010
Roasted Chicken and Couscous Salad
Quick Healthy Weeknight dinner. While writing this post I realized I have not posted a roasted chicken recipe! How can that be! One of my favorite dishes and not one post! Unbelievable! So I’ll get on it!
I used a rotisserie chicken from the store for this recipe to make it “quick.”
2 c. cooked couscous
1/4 of a seedless cucumber
2 roma tomatoes, seeded and chopped
1T olive oil
salt and pepper
Cook the couscous according to the directions. Chop the scallions, tomatoes, and slice cucumbers into half moons. Mix the couscous and vegetables. Drizzle with olive oil, squeeze the lemons over the salad, salt and pepper then toss. (Next time I will add some feta cheese!)
Serve with sliced roasted chicken.
March 22, 2010
A fast easy chicken dish for your after work evenings. And it’s good!
Bok Choy Chicken and Brown Rice
2 chicken breasts
4 small bok choy
2 cups bean sprouts
1 clove garlic
1 tsp ginger
1 tsp cayenne
drop or two of sesame oil
1 c. water
1/4 c. soy sauce
1T cornstarch mixed with 1 T water (roux)
2 green onions
Slice the chicken breasts into thin strips. Sprinkle with salt and pepper.
Brown the chicken. Add soy sauce and teriyaki, and stir chicken to coat with sauce. Remove the chicken to a plate. Add chopped garlic saute a few minutes.
Quarter the bok choy. Add bok choy, bean sprouts and water to pan. Cover and reduce heat until bok choy is wilted. Add roux and stir. Let simmer for few minutes until sauce thickens. Add sliced green onions and stir.
Serve over brown rice.
March 16, 2010
I love vinegar-sweet sauce and have played with this recipe a lot. Everytime I make it I seem to alter it maybe a little more. But this is the best version yet.
1/2 white onion (Or 2 shallots)
2 cloves minced garlic
1/2 c. beer
1 can tomato sauce
1/4 c. vinegar
2/3 c. brown sugar
1T soy sauce
1T hot sauce
1t. mustard powder
Saute onion and garlic in butter for 2 minutes. Add beer next and stir. Add the rest of the ingredients – adding the tomato sauce last. Simmer for 1 hour.
December 9, 2009
This is Giada‘s Roman-Style Chicken I altered it just a bit to use crushed tomatoes instead of diced, and I like bacon better than proscuitto. I also use chicken breasts and legs (for my daughter) but thighs would be good too, or even leg quarters. This is one of my newest favorite comfort foods!
2 skinless chicken breasts (w/bones)
3 chicken legs
Salt and Pepper
1 red bell pepper
1 yellow bell pepper
4 slices of bacon or proscuitto
2 cloves garlic, minced
1 shallot, sliced thin
½ cup white wine
1 – 15oz can crushed tomatoes
½ cup chicken stock
¼ cup Italian parsley
SEASON chicken with salt and pepper and brown on all sides. Remove chicken from pan and add olive oil, bacon, peppers until bacon is crisps and peppers have browned. Add garlic and cook for a minute. Add shallots and cook for a minute more.
DEGLAZE pan with wine. Add crushed tomatoes and chicken broth.
Add chicken back in pan and half the capers. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Turn off the heat and add remaining capers and parsley.