I have had some amazing opportunities come up over the last couple of months mostly through my Google friends and it seems that they all came to fruition this week.

• Kristen at Frugal Antics of a Harried Homemakers asked a few people to guest blog during the month of February.  She was dedicating the whole month to chocolate.  Every day during the month of February she highlights a different recipe made with chocolate.  BRILLIANT!  I made a Double Chocolate Orange Cake with Raspberry Sauce to share with Kristen and her readers.   The cake was dense and the orange added a richness that when you paired with the Raspberry Sauce.  Head over and check out the recipe I think you will love Kristen’s blog she is a pretty amazing person.

• Chef Dennis Littley at A Culinary Journey with Chef Dennis allows bloggers the chance to be a guest on his blog once a week.  Chef Dennis is an executive Chef, Culinary Instructor, Recipe Developer and most recently an Award Winning Food Blogger and Photographer.  He was awarded “Most Valuable Foodie” by the food blogging community at Foodbuzz.  He also is a mentor to all of us novice bloggers and offers us endless support and encouragement.  I was very honored that he offered me the opportunity to be a guest.  I decided to share my Pineapple Coconut Cake with White Chocolate Cream Cheese Frosting with Chef and his readers.  The cake was a big hit with my husband who helped with its creation, head over and check out how he helped….  Plus you will get the chance to check out Chef Dennis blog that I am sure will delight the foodie in you!

• Kati at Around the Plate asked me if I would contribute a recipe to their amazing website which is a wealth of information about health and nutrition.   I shared my Sea Bass with Basil Cream Sauce recipe which is an extremely healthy with an asian flare thats a quick dish to throw together.  If you are looking to become more knowledgable about your nutrition, exercise or cooking you will find your answers from the crew from Around the Plate.

• Last but not certainly not least my Chicken Paillard with Lemon Salad dish was featured on the Des Moines Register.com by Wini Moranville who is the author of  Q Magazine, and The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.  The recipe will eventually be included in the print edition too.    HOW AWESOME IS THAT!

I am so excited and honored that all these amazing people have included me in their publications.  I hope you stop over and say “Hi” and let them know you came over from A Healthy Life For Me!

Yes, this is the Best Chicken Noodle Soup EVER!  I have been making this soup for years and I have given it to sick friends, kids who have had their wisdom teeth out, those getting over the flu and everyone says the same thing, “that is the Best Chicken Noodle Soup”.  It is packed with flavor and makes a hearty and delicious dinner.

I make it with two chickens because I like to make extra to have some in the freezer to pull out when needed.  If you don’t want to make extra just cut everything in half for a wholesome healthy family dinner. 

Adapted from Paula Deen

Ingredients:

• 2 whole chickens
• 7 quarts of water
• 2 onions, peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon, sliced
• 6 garlic cloves, minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper

• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms, (if dried reconstituted)
• 6 tablespoon parsley, chopped
• 2/3 cup cooking sherry
• 4 teaspoon rosemary, chopped
• 2 cups grated Parmesan
• 1 1/2 cup heavy cream

Directions:

Add all ingredients up to Kosher salt and pepper to a large pot.  Add extra water if needed so that chickens are completely covered.

Cook for an hour or until chicken is tender.  Remove chickens and place on a rimmed cutting board ( you will need to catch juices from chickens)

Once chickens are cooled, shred all meat.  Throwing away bones and skin.

Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.

Bring broth to boil and add carrots and celery cooking for 10-12 minutes.  Add noodles and cook until al dente (follow directions on package).

Add chicken, and remaining ingredients.  Stir to combine.

Serve the Best Chicken Soup you will ever eat.

5.0 from 3 reviews

How to Make the Best Chicken Noodle Soup

 

Author:

Amy via Paula Deen

Save Print

 

Ingredients

• 2 whole chickens
• 7 quarts of water
• 2 onions, peeled and diced
• 4 teaspoons Italian Seasoning
• 1 lemon, sliced
• 6 garlic cloves, minced
• 4 bay leaves
• 6 chicken bouillon cubes
• Kosher salt and pepper
• 4 cups sliced carrots
• 4 cups sliced celery
• 1 bag of egg noodles
• 2 cups sliced mushrooms, (if dried reconstituted)
• 6 tablespoon parsley, chopped
• ⅔ cup cooking sherry
• 4 teaspoon rosemary, chopped
• 2 cups grated Parmesan
• 1½ cup heavy cream

Instructions

1. Add all ingredients up to Kosher Salt and Pepper to a large pot. Add extra water if needed so that chickens are completely covered. Cook for an hour or until chicken is tender.
2. Remove chickens and place on a rimmed cutting board (you will need to catch juices from chickens)
3. Once chickens are cooled, shred all meat. Throwing away bones and skin.
4. Strain broth through a colander into a large bowl throwing away solids.
5. Place broth back into stock pot.
6. Bring broth to boil and add carrots and celery cooking for 10-12 minutes. Add noodles and cook until al dente (follow directions on package).
7. Add chicken, and remaining ingredients. Stir to combine.
8. Serve.

3.1.09

This is my version and  the hubby said its better than both the ones from our trip.  Awe, isn’t he sweet.  Did you just gag?  So not nice!

• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula-spinach mixed salad
• 4  skinless, boneless chicken breast halves
• Organic Cooking spray
• 1 cup grape or cherry tomatoes, halved

Directions:

Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

When ready to serve add arugula and toss well, making sure to coat leaves evenly.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.  You can do this earlier in the day and cover and refrigerrate if needed.

Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

5.0 from 1 reviews

Chicken Paillard with Lemon Salad

 

Author:

Amy

Recipe type: Entree

Cuisine: Chicken

Serves: 4

Prep time: 15 mins

Cook time: 24 mins

Total time: 39 mins

Save Print

 

Ingredients

• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, crushed
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula-spinach mixed salad
• 4 skinless, boneless chicken breast halves
• Organic Cooking spray
• 1 cup grape or cherry tomatoes, halved

Instructions

1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
2. When ready to serve add arugula and toss well, making sure to coat leaves evenly.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
4. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
5. On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

3.1.09

• 12 skinless, boneless chicken tenders, pounded thin
• 8 fresh sage leaves
• 4 ounces Gruyere cheese, grated
• 3 1/2 ounces pancetta, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons of vegetable oil
• salt and pepper

Lightly pound the chicken with meat mallet.  Lay aside on plate and sprinkle with Salt and Pepper.

Place two sage leaves, and grated cheese on each portion of chicken.

Roll up, wrap in the pancetta slices and secure with toothpics.

Pour both oils in a heavy skillet and heat over medium heat, until oil bubbles when you add chicken.   Add the roulades and cook, turning several times, until browned all over.  Becareful of the oil splattering.

Cover and cook over low heat for about 20 minutes, adding a tablespoon of hot water if needed.

Chicken Roulades with Sage

 

Author:

Amy

Recipe type: Dinner

Serves: 4

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Save Print

 

Ingredients

• 12 skinless, boneless chicken tenders, pounded thin
• 8 fresh sage leaves
• 4 ounces Gruyere cheese, grated
• 3½ ounces pancetta, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons of vegetable oil
• salt and pepper

Instructions

1. Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
2. Place two sage leaves, and grated cheese on each portion of chicken.
3. Roll up, wrap in the pancetta slices and secure with toothpics.
4. Pour both oils in a heavy skillet and heat over medium heat, until oil bubbles when you add chicken. Add the roulades and cook, turning several times, until browned all over. Becareful of the oil splattering.
5. Cover and cook over low heat for about 20 minutes, adding a tablespoon of hot water if needed.

3.1.09

If you planted basil in your garden, you have an overflow about now.  I have started fighting mine from going to seed (getting flower heads).  I always have more basil than I could ever use, but I just love the smell and taste of fresh basil.  I read several years ago that if you crush basil leaves and rub the scent on your skin and clothes you can deter bugs from biting you.  It does work, but marginally, but if your in the garden and the bugs are bitting what easier way to set them off you than smelling like a sweet basil plant.  :)

• 2 cups cleaned basil leaves
• 3 small garlic cloves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan
• generous pinch of kosher salt and pepper
• 1/2 cup extra virgin olive oil

Add garlic, pine nuts and salt and pepper to food processor and pulse until finely chopped.  Add basil and parmesan and process again until minced.

While processor is running feed olive oil through top tube.

Your pesto can be used on pizza, pasta, on top of chicken or tomato & mozzarella salad.  Any unused can be stored in the refrigerator for a week or in the freezer for several months.  If you have an ice cube tray, fill with pesto and freeze.  You then have individual sized pestos to pop out of the freezer when you need them.

 

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• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt
• freshly ground pepper
• 4 garlic cloves, 3 finely minced, 1 halved
• 2 teaspoons tomato paste
• 4-6 1″-thick slices grilled or toasted ciabatta
• 8-10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannelloni (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 1 rotisserie chicken with the meat pulled and shredded
• 2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely minced garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes.

Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.

Meanwhile, preheat oven to 375°F. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 1 cup broth and shredded chicken; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.

Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.

I didn’t have to think twice about trying this recipe out because I am so in love with Latin American Food right now, I think it anything that I can eat with a Margarita makes me happy!

• 1 medium white onion
• 7 roma tomatoes, quartered
• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoon vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 4-5 boneless, skinless chicken breasts
• favorite chicken seasoning (I used McCormick’s Mojo Lime Seasoning Mix- I LOVE IT!)
•  corn tostados
• 1  can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup sour cream
• 1 cup grated queso fresco
• 1 lime, quartered

Preheat oven to 325 degrees.  Season chicken breasts and place chicken breasts on broiler pan.  Bake for 45 minutes.

Remove chicken from oven and increase oven temperature to broil.

Cut half of onion into 3/4-inch wedges, then chop remainder.  Place chopped onion in bowl with radishes, lettuce and 1/2 of the cilantro.

Toss onion wedges, 6 tomatoes, garlic, and whole chiles with 2 tablespoons oil in a pan lined with foil, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.

While veggies cook, slice cooled chicken into slivers and add to large bowl.

When veggies are finished take foil and roll up with vegetables inside and place foil in blender, shake oil and veggies out of foil and into blender.

Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). About 1 minute.

Transfer purée to a bowl with chicken and add remaining cilantro, and salt to taste.

Place beans in bowl and heat to your liking

Chop remaining tomato and avocado and wedge your lime.
Spread tortillas thickly with heated refried beans, then top with chicken mixture, onion mix, cheese, avocado, diced tomato and a dollop of sour cream.  Or however you like it!

Serve with: Margaritas!!

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I love goat cheese so anytime I can find a place to add it into a recipe I do.   It does a great job here of helping to make a boring old chicken breast into a delicious, elegant dinner. My boys say it is one of their favorite chicken dishes EVER!  Let me know if you agree?  If there is any goat cheese stuffing left over you can press it into the top of the rolled chicken breasts.  If you would like to cut down on the butter used in this recipe eliminate the butter on each chicken breast and put two tablespoons of butter and two tablespoons of olive oil in the pan before you saute your mushrooms.  Serve this dish with a salad and my lemon green beans and you have a complete and delicious dinner.

Stuffed Chicken Breast

 

Author:

Amy Stafford

Serves: 6

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Save Print

 

Ingredients

CHICKEN:

• 6 boneless skinless chicken breasts
• 4 oz fresh goat cheese
• 2 green onions, thinly sliced
• 3-4 basil leaves, shredded
• salt and pepper to taste
• 2 eggs
• 1 cup of italian style breadcrumbs
• 2 tablespoons unsalted melted butter, sliced

SAUCE:

• 1 stick of unsalted butter, divided in half
• 12 oz container of baby portabello mushrooms, sliced
• ¼ cup white wine
• 1 cup chicken stock
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Combine cheese, onion, basil, ½ cup breadcrumbs, one whisked egg, salt and pepper to a bowl, stir to mix. Set to the side.
3. Cut cooking string into 6 strips long enough to secure your breasts.
4. Pound chicken breasts between to sheets of wax paper placed on cutting board. You want the breasts to be about ¼” thick. This doesn’t have to be precise, you just want an even consistent thickness when done.
5. I use a meat mallet or if you don’t have one try a frying pan to pound your breasts.
6. Place a large spoonful of mix in line towards top and roll up securing with string.
7. If you don’t have string, spear breast with toothpick.
8. Beat second egg and place on rimmed plate, pour remaining bread crumbs on another rimmed plate and place both beside baking sheet lined with foil.
9. Place rolled chicken breast one at a time in egg and coat then roll in crumbs to coat. Repeat with remaining breasts and place on baking sheet.
10. Top each breast with a slice of butter.
11. Bake for 35-40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
12. Meanwhile melt ½ stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6-7 minutes.
13. Add wine and combine, cook 3 minutes then add stock.
14. Allow liquid to reduce by half it should take another 6-7 minutes.
15. Remove pan from heat and add remaining butter stirring one tablespoon in at a time until combined.
16. Cut string from chicken and slice, serve topped with mushrooms.

3.2.1753

I love BBQ Chicken, but the chicken can end up as tough as jerky.

My trick to ensure I get really moist BBQ is to pre-cook the chicken breasts on a broiling pan.  I place the chicken on the top rack and fill the bottom pan with water.  I season chicken with salt and pepper.

This is the same method I use for BBQ Ribs.

I place the pan in an oven preheated to 250 degrees.

I cook the chicken for 1 to 1 1/2 hour.  Depending on the thickness of the chicken.

Remove from oven and let rest while you heat your grill to medium-high, more towards medium.

You now have moist slowly cooked chicken.  To make your chicken into the scrumptious BBQ you need to slather on your favorite sauce.  Mine at the moment is Bubba’s Original!

Place the chicken on the pre-heated grill, brush on your favorite BBQ sauce, cook for only a few minutes. Flip and brush sauce on the opposite side.  Again only cook a few minutes (you are not cooking the chicken, your grilling on your sauce). You can do a second sauce and flip if you want your sauce on the heavier side (I always do!).

Since the hubby likes things spicy, I put hot sauce on his on the second flip.

Have your dog keep an eye on the grill to make sure you don’t burn the chicken!

Voila, Perfectly Moist, BBQ Chicken!

Drain pasta add back to saucepan, add 2 tablespoons of artichoke pesto and 1/4 cup of Parmesan cheese to pasta and stir

Remove sautee pan from oven and remove chicken from sauce.  Let chicken rest for 5 minutes and slice.

Serve Orzo topped with chicken slices and spoonful of sauce on top.

Monte Cristo Chicken

 

Author:

Amy Stafford

Serves: 4

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Save Print

 

Ingredients

• 1 tablespoon plus 1½ teaspoon olive oil
• 4 boneless, skinless chicken breasts (about 6 ounces each)
• Italian Seasoning
• All-purpose flour (for dusting)
• 3 cloves garlic, sliced
• 1 shallot, chopped
• Foundation Sauce ‘More Than Gourmet’ (1/4 cup dry white wine, ¼ cup chicken stock, 1 tablespoon butter)
• Juice of ¼ lemon
• Grated lemon zest
• Orzo Pasta
• Pesto (I used Artichoke, but Basil would work well too.)
• ¼ cup Grated Parmesan cheese

Instructions

1. Season chicken with Italian seasoning and place in the refrigerator, uncovered. Leaving the chicken in the refrigerator will allow it to dry and a better crust will form when you cook.
2. Heat oven to 375 degrees.
3. Remove chicken and dust with flour.
4. Heat oil in oven ready sautee pan over medium heat.
5. Add chicken. Cook 5-7 minutes and flip
6. Cook an additional 3-5 minutes. Stir in shallots and garlic. Cook a minute or two and add Foundation sauce if using, if not, add wine and chicken stock and butter.
7. Add lemon juice and stir.
8. Transfer pan to middle rack in oven and bake for 12-15 minutes.
9. Boil water for orzo, cook according to directions.
10. Drain pasta add back to saucepan, add 2 tablespoons of artichoke pesto and ¼ cup of Parmesan cheese to pasta and stir
11. Remove sautee pan from oven and remove chicken from sauce. Let chicken rest for 5 minutes and slice.
12. Serve Orzo topped with chicken slices and spoonful of sauce on top.

3.2.1753

Place each breast into egg mixture and coat both sides.  Then dredge into bread crumbs making sure to cover entire breast.

Heat large skillet over medium heat, add tablespoon of oil and tablespoon of butter, melt.  Place no more than two breasts at a time.  Cook for 2 minutes, or until crumbs are browned.  Flip and do the same to other side.  You are not cooking the breast, but browning the breadcrumbs.  This also creates a seal to keep juices in while baking.

Transfer each breast to your broiler pan.  When you have competed all breasts, transfer pan to middle rack of preheated oven and bake 45 minutes.

before baking

after baking

Italian Pan Seared Chicken Breasts

 

Author:

Amy Stafford

Serves: 4-6

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Save Print

 

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 egg, beaten
• 2 tablespoon water
• 1 generous cup of Italian Breadcrumbs
• Vegetable oil
• Butter
• Marinara Sauce
• 1 cup of cooked Orzo Pasta
• 1 tablespoon Olive Oil
• 1 tablespoon unsalted butter
• 3 tablespoons chopped Parsley
• Grated Parmesan-Reggiano

Instructions

1. Preheat oven to 400 degrees.
2. Spray a broiler pan with non-stick cooking spray. Sprinkle both sides of chicken with salt and pepper.
3. Place breadcrumbs on plate, on another plate add egg and water and beat to blend.
4. Place each breast into egg mixture and coat both sides. Then dredge into bread crumbs making sure to cover entire breast.
5. Heat large skillet over medium heat, add tablespoon of oil and tablespoon of butter, melt.
6. Place no more than two breasts at a time. Cook for 2 minutes, or until crumbs are browned.
7. Flip and do the same to other side. You are not cooking the breast, but browning the breadcrumbs. This also creates a seal to keep juices in while baking.
8. Transfer each breast to your broiler pan. When you have competed all breasts, transfer pan to middle rack of preheated oven and bake 45 minutes.
9. Cook Orzo according to directions. Drain and add olive oil, salt and pepper, a tablespoon of butter and 2 tablespoons of chopped Parsley.
10. Place several spoonfuls of Marinara sauce on plate, top with cooked breast, top with Parmesan cheese and pinch of chopped Parsley. Serve along Orzo Pasta and Veggies.

3.2.1753

My son who is in college wanted to be a guest blogger, representing a few recipes that the college folks could use.  You know the ones who are working with limited resources and a closet size kitchen.  Not like Mom’s kitchen.

Needless to say I was over the moon that he wanted to participate.  He does have an amazing brand-new Whole Foods to shop from so he is not completely powerless to get some good food, but sometimes it is just nice to cook your own food and stay in!

Here is his first recipe he sent me last night!

Since yesterday April 16^th was such a beautiful day in DC my friends and I decided to have a little grill out.  The problem that we have living in a dorm room is the limited space and amenities we have for resources.  We have been working together to come up with solutions to cook meals we all enjoy.

With the absence of a deck and outdoor grill, we tried out the little simple George Foreman press grill. 

Which is the size of a Panini press.   The grill is perfect because all you have to do is plug it into the wall and wait for the light to go off so you know when it’s nice and hot.  

We decided to try two different techniques for cooking up some BBQ chicken sandwiches.  We decided to pare our sandwiches with potato salad.  I bought the potato salad from my grocery store but I asked them for the recipe.  (It is listed below)

For our chicken sandwiches I bought 6 chicken breasts, a jar or ‘Stubbs’ BBQ sauce, 6 buns, and freshly sliced provolone.  

We wanted to cook the chicken two different ways to see which we preferred.

  For our first batch we put them into a baking pan and covered them in BBQ sauce and baked them at 250 degrees for around 15 minutes (basically the time that it took us to cook  and plate up the other breasts).  We wanted the these chicken breasts to soak up the Sauce.

For the other three breasts, we only grilled them and just put the BBQ sauce to our sandwich buns (like you would ketchup), topping each breast with a slice of provolone for the final touch.   

While we ate our first sandwich’s we threw the chicken breasts that had baked in the oven onto the grill.   The cooking time on the grill was much shorter since we had baked the chicken first, grilling for about 6 minutes. 

The two different batches had completely different tastes.  

The only grilled batch had a cleaner saucy taste without the grill taste we were looking for. 

The baked and grilled batch had your traditional BBQ grill taste. 

Both were great so I listed each style for people’s preferences.  As we were grilling away we thought since the chicken breasts were so large, it would make it easier to eat if we cut each breast in half .  Kind of like a slider portion.  And it did!

The whole process of cooking the chicken took about 20 minutes and we had enough for 3 college guys. 

Not to bad for three hungry guys, and a tiny kitchen! 

  Here is the Potato Salad Recipe:

Ingredients

         4 potatoes

         4 eggs

         1/2 stalk celery, chopped

         1/4 cup sweet relish

         1 clove garlic, minced

         2 tablespoons prepared mustard

         1/2 cup mayonnaise

         Salt and pepper to taste 

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm

• 4 skinless chicken breast
• 1 yellow onion, diced
• 2 large garlic cloves, diced
• 2 chicken bouillon
• 4 cups water
• 1 bay leaf
• 2 large Poblano chile
• 2 tablespoon chopped cilantro
• 1 cup light sour cream
• Mozzarella
• Rice
• Avocado

Place Chicken bullion and water in a large saucepan over medium-high heat.  Add onion, garlic, bay leaf and chicken and bring to boil, lower heat to high simmer and cook for 40 minutes.

Place Poblano chiles on foil lined baking sheet and place under broiler for 10-15 minutes.  Turning to blacken on all sides.

Place blackened chiles in a bowl and cover with plastic wrap or place in a plastic bag and seal.  Allow to cool and then remove skin from peppers.  Discard skins.

Reduce oven temperature to Bake at 350 degrees.

Remove chicken saucepan from heat and remove chicken to set aside to cool.

Place peeled chile in blender, add 1 cup of broth from saucepan, chopped cilantro and sour cream.  Puree until smooth.  Check to make sure peppers are completely puree.

When chicken is cooled use fingers or two forks and shred chicken.

Heat oil in large saucepan and add tortillas to cook and toast.  Flip to toast both sides.  Reserve toasted tortillas to side.

When you have toasted all tortillas add chile sauce to pan and cook over medium heat for 6-8 minutes, until you see it thickening.

Take sauce off heat and pour enough sauce to lightly coat bottom of 13 x 9 ceramic dish.

Dip each tortilla in sauce to coat.  Top with shredded chicken and roll.  Place in ceramic baking dish seam side down.  Continue with the rest of the tortillas until dish is filled.  If you have any extra chicken spread on top of tortillas, pour remaining sauce over top and sprinkle with mozzarella cheese.

Bake for 30 minutes.

Cook rice according to directions and slice up Avocado.

Serve with rice and sliced Avocado.

FAMILY RATING:

• 6 garlic cloves, unpeeled
• 1 ½ teaspoons black pepper
• 1 onion , coarsely chopped
• 1 ½ tablespoons vegetable oil
• ½ cup oyster sauce
• 3 tablespoons soy sauce
• ⅓ cup water
• ¼ cup white wine vinegar
• 4 boneless, skinless chicken breasts

SAUCE:

Preheat the oven to 350 degrees.

Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft.

(I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).

Squeeze cloves out of skin into a small bowl.

Heat oil in a medium skillet over medium heat.  Add onion and cook covered for about 10 minutes.  Stir occasionally until caramelized.

Add Oyster sauce, pepper and garlic to pan and cook a minute or two minutes.

Add soy and cook a two minutes.

Add water and vinegar and allow to boil and cook till sauce is thick.  About five minutes.

Remove from heat and let cool about 5 minutes.  Add to blender and puree for about 30 seconds.

Store sauce in a Ball Jar.  Pour desired amount to use in separate bowl when you glaze chicken.

CHICKEN:

Place chicken on plate and lightly sprinkle with salt and pepper.

Heat grill to medium-high heat.

Grill chicken for 7 minutes and flip.

Cook for additional 7 minutes.

Lower grill heat to medium.   Add glaze to completely cover chicken and flip glaze side down.

Cook for 1-2 minutes and glaze opposite side.

Cook for 2 minutes more.

Remove and split breasts if needed.

Serve with salad and veggie!

This will become one of your go to meals.  It is loaded with tons of satisfying flavor.  Don’t be intimidated by the number of ingredients- its really simple to pull together.

I always start this dish mid afternoon and lower the oven temperature to around 200 and let it slowly cook until dinnertime.

You can also finish cooking in a Crockpot.  Follow through step four and throw pureed broth and remaining ingredients into a warm Crockpot, cover and cook at low temperature.

Oh is it good as a leftover!!!

Buen Plato de Pollo Loco which means Crazy Good Chicken Dish

You can serve this over Tostados or in Fajita or Taco wraps.  To cut down on carbs you could serve on a bed of shredded lettuce.

Buen Plato de Pollo Loco

 

Author:

Amy Stafford

Serves: 4-6

Prep time: 8 mins

Cook time: 1 hour 45 mins

Total time: 1 hour 53 mins

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Ingredients

• 3-tablespoon vegetable oil
• 3 pounds of boneless, skinless chicken tenders
• 2 Chorizo sausages, casings removed and crumbled
• 1 ½ tablespoon Mojito Seasoning
• Salt
• 1 Sweet yellow onion, diced
• 2 cloves garlic, diced
• ½ Poblano pepper, diced
• 1 Serrano pepper, diced (add another if you like it really spicy)
• 2 Chipotle peppers in adobe, diced
• 1 tablespoon of dried Oregano
• 1-28oz can tomatoes pureed
• 1 bottle favorite Salsa (I use Roasted Tomato)
• 3 cups chicken broth
• 2 bay leaves
• 1-teaspoon lime juice
• ¼ cup cilantro, diced
• Black refried beans
• Queso cheese
• Guacamole
• Jasmine Rice (Click here for how to cook perfect rice)

Instructions

1. Heat oven to 325 degrees
2. Season chicken with Mojito seasoning and salt.
3. Heat oil in large Dutch oven over medium heat.
4. Brown chicken on both sides till just cooked through.
5. Cook in batches so you get even cooking.
6. Set cooked chicken on plate off to the side.
7. Cook Chorizo, 3-4 minutes.
8. Place with chicken on plate off to side.
9. Add a tablespoon of oil and diced onion and stir for few minutes.
10. Add garlic, peppers and Oregano stir to heat through, 2-3 minutes
11. Add tomatoes, salsa, chicken broth and gently heat for about 8 minutes.
12. Add tomato mix to blender or use immersion blender to blend to thick broth consistency.
13. Return tomato broth to Dutch oven.
14. Shred chicken into large pieces and add chicken, sausage, lime juice and bay leaves to broth.
15. Cover and place in oven for 1 hour.
16. Lower heat to 225 and cook an additional 30 minutes.
17. Remove 30 minutes before you are ready to serve to cool a bit.
18. Place beans in a heatproof bowl and top with sprinkle of Queso, place in oven to warm and melt cheese 7-10 minutes.
19. Cook Rice
20. Place a spoonful of rice in bowl, top with spoonful of beans and chicken.
21. Top with a dollop of Guacamole.
22. Sprinkle with Queso and cilantro.

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