Vince’s Tuscan Chicken
5-6 small chicken breasts or chicken thighs (boneless)
3-5 shallots, chopped
3 large tomatoes, chopped
2-3 T. oregano
1 tsp salt and
½ tsp pepper
½ cup vermouth
1. Brown chicken in olive oil for 15-20 minutes on medium heat (1/2 hour if frozen).
Remove from oil and set aside.
2. Add chopped shallots to the frying pan and cook until tender (3-5 minutes).
3. Add chopped tomatoes, oregano, vermouth and salt and pepper.
4. Replace chicken in mixture and cook for about 20 minutes more or until chicken done (no longer pink inside).
5. Serve over bed of white rice, brown rice or fettuccine.
PSST! Even though my recipe calls for boneless chicken, you can easily make it with the bone in version. You just need to adjust the cooking time a little longer. You want to test to make sure the juices run clear and that the meat is no longer pink.
This was my first time making lobster tails and it DEFINITELY wont be my last. It is easy peasy and oh so yummy. You can make these for a special occasion or to make an ordinary occasion special.
BAKED LOBSTER TAILS WITH GARLIC BUTTER
4 lobster tails
5 cloves garlic, minced
¼ c. grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. Butter
1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and
a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.
Spicy Mexican White Chicken Chili
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
I only recently discovered ras el hanout, the dynamic spice blend from Morocco. I found a jar of this flavorful blend at Williams-Sonoma. I seasoned the chicken with this and just a little salt and pepper…Oh so good! This recipe pairs the chicken with a yummy sauce of greek yogurt, shredded cucumber, lemon and garlic along with a simple but classic tabbouleh.
Ras El Hanout Chicken with Cherry Tomato & Cucumber Tabbouleh
Makes: 2 Servings
Calories: About 700 Per Serving
Cooking Time: 25 to 35 minutes
- 2 Boneless, Skinless Chicken Breasts
- ½ Cup Plain Low-Fat Greek Yogurt
- 4 Ounces Cherry Tomatoes
- 1 Clove Garlic
- 1 Lemon
- 1 Cucumber
- 1 Large Bunch Mint
- 1 T. Ras El Hanout (found at Williams-Sonoma)
- 1/4 cup quinoa
- 1 T. Pistachios (optional)
Cook the quinoa:
Add 1/4 cup salted water and the quinoa to a small pan and boil on high. Once boiling,reduce heat and cover and cook 12 to 14 minutes, or until tender. Remove from heat and fluff with a fork.
Prepare the ingredients:
While the quinoa cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and finely mince the garlic or use a zester so it resembles paste. Use half of the cucumber for the tabbouleh and half for the yogurt sauce. For the tabbouleh, medium dice 1 half and for the yogurt sauce, grate the other half and squeeze if out to remove excess water and prevent yogurt sauce from being too runny. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber (water removed), half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.
Cook the chicken:
Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 1 T. of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.
Make the tabbouleh:
While the chicken cooks, to the pot of cooked quinoa, add the tomatoes, diced cucumber, half the mint (cut into small strips with scissors just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil (optional) and stir to thoroughly combine. Season with salt and pepper to taste.
Finish and Plate your dish:
When cool enough to handle, thinly slice the cooked chicken
on an angle. Top with the remaining mint and pistahio pieces
if desired. Serve with the tabbouleh
and yogurt sauce
on the side. Enjoy!