Italian Marinated Chicken

This moist and delicious chicken is marinated in yummy Italian flavors and is perfect for both grilling on the BBQ or pan roasting on the stove.
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ITALIAN MARINATED CHICKEN 

PREP TIME: 10 mins
COOK TIME: 10 mins
TOTAL TIME: 20 mins
SERVES: 4

INGREDIENTS

  • 1.5 lb. (around 6 pieces) chicken thigh fillets, skinless and boneless
  • 4 1/2 Tbsp. grapefruit balsamic vinegar  (I like 41 Olive)*
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • Black pepper
  • 2½ tsp mixed Italian dried herbs (either a packet mix or mix herbs like basil, parsley, oregano, rosemary and thyme)
  • 1 tsp dried red chili flakes (optional)

INSTRUCTIONS

  • Place all ingredients except for the chicken, in a small jar and shake well to combine.
  • Put the chicken in a ziplock bag and add the Dressing Marinade. Massage / mix to coat the chicken. Set aside to marinate for at least 20 minutes. Ideally it should marinate for 3 hours or overnight.
  • Grill/BBQ Method: You shouldn’t need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side.
  • Stove Method:  Preheat ½ tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
  • When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.
  • Serve the chicken with your favorite tossed salad and toasted bread.
* You can substitute with chardonnay or apple cider vinegar, or even lemon juice if you prefer.

Note: This can be made with breast fillets too, but just be careful with the cooking time as you don’t want to overcook it.

 

Spicy Mexican White Chicken Chili

mexican chicken chiliGrowing 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

Ingredients:

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

TOPPINGS

1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)

Directions:

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.

Ras El Hanout Chicken with Cucumber and Tomato Tabbouleh

Chicken and tabouleh
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

Ingedients

  • 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)

Instructions

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:

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:yogurt sauce chicken and tabboulehWhen 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!

 

 

 

 

Tilapia Meunière with Moroccan-Spiced Lentils & Rainbow Chard

Tilapia and Moroccan-spiced Lentils And Rainbow chard

Tilapia Meunière with Moroccan-Spiced Lentils & Rainbow Chard*

Ingredients:

2-3 Tilapia Fillets
½ Cup Black Beluga Lentils
2 Cloves Garlic
1 Bunch Rainbow Chard
1 Red Onion
1 Lemon
2-3 sprigs of  Parsley (for garnish)
4 Tablespoons Butter
2 Tablespoons Capers
2 Teaspoons Ras El Hanout (moroccan spice blend of cardomom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric)
⅓ Cup Panko Breadcrumbs

Directions:

Best Vegetable Chili Ever

best vegetable chili ever

Vegetable Chili

Ingredients

1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream
1 cup Monterey Jack Cheese, grated
4 scallions (green onions), white bulb & 3  inches green, sliced diagonally

 

 

 Directions

 

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YUMMY CHICKEN ENCHILADA CASSEROLE

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CHICKEN ENCHILADA CASSEROLE

Pinch of Yum-inspired version

Serves: 10-12

INGREDIENTS

1 rotiserie-roasted chicken, cooled and shredded (make ahead if desired, I buy from local market)
1 large can (28 ounces) medium red or green enchilada sauce. (I use La Palma)
3 cups shredded cheese (I use combination of monterey jack and mozzarella)
12-15 small flour tortillas
1 ½ cans refried beans
sliced green onions or cilantro (optional)

DIRECTIONS Continue reading