Ingredients
1 lb. thin-sliced boneless chicken breast (or chicken tenders)
1 egg, beaten
shredded parmesan cheese (enough to coat the chicken)
1-2 tomatoes, medium diced
½ brown onion, sliced
Italian seasoning (2-3 shakes)
2 cloves of garlic, minced
salt and pepper to taste
fresh basil, chopped
2 Tablespoons olive oil
Instructions Continue reading
Makes: 3 Servings
Calories: About 450 Per Serving
Cooking Time: 35 to 45 minutes
Wash and dry the fresh produce. Core and dice tomato. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and dice the onion. Pick the basil leaves off the stems; discard the stems.
Makes: 2-3 Servings
Cooking Time: 35 to 45 minutes
This Indian-inspired recipe from Blue Apron uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish. In addition to Madras curry powder (a blend of chiles popular in Southern India), a flavorful yogurt sauce with cucumber and lemon juice tops this dish. Similar to raita (a traditional, versatile Indian yogurt condiment), the sauce’s cool richness beautifully contrasts the spiced chicken.
Blue Apron* impressed me and my family once again. This time with the ultimate comfort food. This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.
I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive. Enjoy!
(Serves 6 to 8 )
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro
4 (6-inch) fresh white corn tortillas
This moist and delicious chicken is so easy to make. I love having a few recipes that boast just five ingredients or less but are packed with flavor. This is one of Monica’s favorites. Enjoy!
Soyaki Chicken (aka Petaluma Chicken)
10 boneless, skinless chicken thighs
1 medium onion, thinly sliced
3 medium potatoes, thinly sliced
juice of half a lemon
1/2 cup Soyaki from Trader Joe’s
Directions
Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.
Serves 5-8 people
I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own. I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market. They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less. Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.
CHICKEN TIKKA MASALAServes 4
2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves
In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.
This is great summer salad that’s easy, tasty and good for you too.
Chicken and Mango Salad
Salad
3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds
Dressing
1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)
Directions
Continue reading
Sesame-Orange Chicken Skewers 6 servings
1 – 1 1/2 lbs. of boneless skinless chicken breasts
1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup sesame oil
1/4 cup orange juice
2 T. drained mandarin orange segments
3 green onions, sliced (including about 1/2 the green part)
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)
Directions
Don't Forget the Secret Ingredient 