CHICKEN PARMESAN MEATBALLS

This makes 12 or so meatballs

CHICKEN PARMESAN MEATBALLS
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients.
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet.
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil.
  • Brush this mixture on top of each meatball.
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.
  • Heat remaining sauce in a small saucepan.
  • Serve meatballs with pasta and a dollop of sauce.
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TERIYAKI CHICKEN – SLOW COOKED

I have a stack of recently tried recipes on my desk that has collected a layer of dust.  I guess it’s time to get them posted versus dusting them.  I split the recipe into thirds since there are just the 2 of us and it fit perfectly into a small crock pot.

TERIYAKI CHICKEN
12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
5 teaspoons cornstarch
5 teaspoons cold water

  • Place chicken in crock pot.
  • Whisk together the sugar, soy sauce, garlic, ginger and pepper.
  • Pour over chicken.
  • Cover and cook on low for 4 hours or until chicken is tender.
  • Remove chicken to a serving platter, keeping it warm.
  • Pour soy sauce into a sauce pan and bring to a boil.
  • Whisk together the cornstarch and cold water until smooth,
  • Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.
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RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week.  Hubs was getting tired of all the chicken I was serving so I was looking for a way to “spice” up chicken without actually using too many spices.  Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it!   On the other hand I will NEVER be posting the recipe for potato crusted Tilapia – that recipe sucked big time!  Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**
1 sleeve RITZ crackers
salt and pepper to taste1/2 cup whole milk
2 cups grated cheddar cheese

SAUCE
1 can cream of chicken soup##
2 tablespoons sour cream
2 tablespoons butter

  • Pre-heat oven to 400 degrees.
  • In a food processor grind crackers until fine.
  • Generously salt and pepper chicken pieces.
  • Soak chicken pieces in the milk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Press each layer into the chicken pieces.
  • Spray a baking dish with PURE or PAM.
  • Lay chicken pieces into the baking dish.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 5-10 minutes or until chicken is golden brown.
  • While chicken is baking begin the sauce.
  • In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
  • Stir over a medium high heat until sauce is hot.
  • Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

## I make my own cream soups if you prefer:
3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
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LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property. Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre. Since then I have made more recipes from the scraps of paper I collected over the years. Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I’ve tried. So, I’m going to share it with you and hope you enjoy it as much as we did!

Lemon Cream Chicken
LEMON CREAM CHICKEN
1/3 cup WONDRA flour
salt and pepper to taste
4 skinless, boneless chicken breast halves**
3 tablespoons butter
1 KNORR chicken homestyle stock tub
3/4 cup hot water
1 cup whipping cream
Juice of 1 large lemon
1/4 pound fresh mushrooms, sliced

  • Wash and dry chicken pieces.
  • Generously salt and pepper each side.
  • Dredge in the flour, pressing to coat well.
  • In a large skillet, melt butter.
  • Add chicken pieces and brown on each side. Remove chicken and keep warm.
  • Add KNORR stock and hot water, whisking into drippings until well blended.
  • Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
  • Whisk in the lemon juice and whipping cream until well blended.
  • Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
  • Simmer to desired consistency.
  • Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times. This helps for portion control and works wonders! Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals. This it happens allows me to try even more recipes as long as I adjust them to feed 2.

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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….

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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

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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

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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

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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
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LEMON PARMESAN CHICKEN

Image

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.
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