Tag Archives: chicken

Lemon Chicken

28 Mar

I was craving some lemon chicken, but could not find a recipe in any of my books so I went to my trusty Internet friends and found the perfect recipe.  yum yum yum.

Thank you Simply Recipes for providing such a delicious recipe.  Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes

Ingredients

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

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5 Recipes for $45

14 Mar

This week’s recipes is heavy on the canned goods.  I’m a fan of using canned and frozen goods as often as possible.  That means less trips to the grocery store for me and more money in my pocket at the end of the week!

Vegetarian Simple and Fast Beans and Rice Tacos

Vegetarian Chickpea and Tomato Soup with Dumplings

Vegan Quinoa with Collard Greens and Bacon

Chicken Tikka Masala with Rice

Vegan Lentil Burgers with Samosa Stuffing

[TABLE=14]

For a PDF version of this shopping list CLICK HERE.

Chicken Tikka Masala with Rice

14 Mar

My husband gave me a night off this week and made one of my favorite dishes.  His goal has been to learn how to make Chicken Tikka Masala using as  many canned goods as possible (so that he can make it on a whim when he feels like it).  Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:  5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

5 Recipes for $50

7 Mar

So, this week I seemed to be into eating Chicken and Broccoli, but not in the same recipe. I think my favorite for the week is the Chicken Parmesan which I surprisingly made on the fly one night.

This Week’s Recipes:

VEGAN Broccoli and Cashews over Millet
Parmesan Chicken and Pasta
VEGETARIAN Green Beans, Potatoes and Eggs for Dinner
Super Simple Chicken Quesadillas
VEGETARIAN Broccoli and Potato Casserole

[TABLE=12]

For a Printable PDF shopping list CLICK HERE.
Don’t forget, I haven’t included all of the seasonings in the list (I assume that some of it is already in your house). So, double check the recipes before you go to the grocery store.

Super Simple Chicken Quesadilla

7 Mar

So, I love when all of my ingredients are ready to throw together and cook in a matter of minutes. This is a great recipe to make with some leftover chicken.

Super Simple Chicken Quesadilla
Serves 4
Prep. Time; 5 minutes
Cooking Time: 10 minutes


Ingredients:

2 chicken breasts, sliced
1 cup shredded cheese
4 flour tortillas
taco seasoning (or cayenne, whatever you like)

Directions:
***If you don’t have leftover chicken to use, slice your chicken and cook it in olive oil in a skillet for about 10 minutes. Season with salt and pepper.***
1. Preheat oven to 450 degrees F.
2. Place flour tortilla on a baking sheet.
3. Sprinkle cheese on half of the tortilla. Layer with chicken, then taco seasoning; fold tortilla in half. Repeat this with the other 3 tortillas.
4. Place in oven and cook until the tortillas are just browned.

*** I like to put ranch and hot sauce on the top of the quesadilla. So delicious!!! ***

Parmesan Chicken and Pasta

7 Mar

I usually make this recipe when I’m down to the ends of a loaf of bread. No need to ever buy bread crumbs as long as you have a way to grind up your slice of bread. Makes the breaded Parmesan chicken have so much more flavor!

Parmesan Chicken and Pasta
Serves 4
Prep. time: 10 minutes
Cooking time: 20 minutes

Ingredients:

1/4 cup olive oil
4 chicken breasts
2 slices of bread
1/4 cup Parmesan cheese
1/2 cup milk
2 eggs, beaten
salt and pepper
1 cup uncooked pasta of your choice
1 jar of your favorite marinara sauce, heated

Directions:
1. Using a tenderizing tool, lightly pound on each of your chicken breasts in order to make them thin and easier to cook faster.

2. Start boiling the water you will use to cook your pasta. When water is boiling cook your pasta according to the directions on the package.

3. Mix your beaten eggs and milk in a shallow dish. Mix your Parmesan cheese with your bread crumbs; place in another shallow roomy dish.

4. First, use a paper towel to dry your chicken breasts. Dip it first in the milk and egg mixture, then the bread crumbs. Place on a plate to get ready to cook.

5. Heat up the olive oil in a large frying pan. When the oil is hot, place the chicken breasts in the pan. Cook on medium to high heat for 7 minutes. Flip over and cook the other side for 7 minutes.

6. To serve, place pasta on a plate, cover with sauce, then chicken and more sauce. Yum!

Balsamic Chicken with Spinach and Quinoa

21 Feb

The sauce for this recipe is so outstanding. It is really easy to make and consists of ingredients that I usually have on hand, so I can make it whenever I feel like it!

Balsamic Chicken with Spinach and Quinoa
Serves 4
Prep. Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
4 TB olive oil
4 chicken breasts, sliced
1/4 ts salt
1/4 ts black pepper
3 garlic cloves, chopped
3 TB balsamic vinegar
1/2 cup chicken broth
1 can chopped tomatoes
1 package frozen spinach
1 cup quinoa, cooked
2 cups of water

Directions:
1. Heat saute pan over high heat; when pan is hot, add 2 TB olive oil. When oil is hot add chicken; season with salt and pepper. Cook chicken for 10 minutes, flipping them over half way through. Remove and set aside.
2. Cook frozen spinach according to directions. When spinach is cooked add 1 TB balsamic vinegar and mix well. At the same time, place quinoa in a microwavable bowl with 2 cups of water. Cook in microwave for 9 minutes.
3. Heat a saute pan over medium heat; when pan is hot, add 2 TB olive oil. When oil is hot add garlic and cook for 30 seconds. Add canned tomatoes, balsamic vinegar, and chicken broth. Cook for 5 minutes. Add chicken slices and cook 5 minutes more.
4. To serve: Spead quinoa on the bottom of a plate. Top half with spinach. Place sliced chicken on the other half and pour tomato sauce over the chicken.