Orange Sesame Chicken

I love my cast iron skillet! I don't think my Dad ever used his frequently but there is something cool about the fact that mine is a hand-me-down.  

Or maybe it's the fact that you can make an ENTIRE meal in one dish?

This was my first time making orange chicken and it was the best orange chicken I have EVER had.  

The kids I babysit (Patrick and Sally) both said it was the BEST chicken they've ever had!

Orange Sesame Chicken

(adapted from How Sweet It Is)

(serves 4)

2 pounds boneless/ skinless chicken breasts- cubed

1/2 teaspoon salt

1/2 teaspoons pepper

3 tablespoons flour

2 tablespoons toasted sesame oil (divided)

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon white vinegar

1/2 cup low-sodium chicken stock

1/2 cup orange juice (I used no pulp)

2-3 tablespoons toasted sesame seeds

6 clementines (peeled and sectioned)

Rice 

Directions

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, orange juice, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. 

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Serve with rice and veggies.

ENJOY!!!

CrockPot Italian Chicken

This is one of my favorite CrockPot recipes.

As I've said before I love the CrockPot for being able to set it before a long day and being able to come home after the long day to a hot and delicious meal. 

This recipe is perfect to tailor to your own taste.  Prefer green beans? Toss 'em in.  At the CrockPot party, everyone is welcome!

Crockpot Italian Chicken

(from Sandra Lee)

(Serves 6)

4 boneless skinless chicken breasts

1/3 cup of Italian salad dressing

1 package of Knorr Vegetable Soup Mix

1 (8oz) package of fresh sliced mushrooms

1 (28oz) can of peeled whole tomatoes (drained)

1 (10.75oz) can of cream of chicken soup

1 (10oz) package of frozen artichokes 

Directions:

In the crockpot add the mushrooms, artichokes, peeled whole tomatoes, and vegetable soup mix. Combine the cream of chicken soup, and the italian salad dressing in a bowl and mix until well blended. Add the chicken to the crockpot and pour the soup and dressing sauce overtop of the chicken to coat it. 

Cook on LOW for 5 to 7 hours.  

ENJOY!!

(I had a few issues with my camera/upload/accidentally deleting all my pics... please forgive the lack of pictures!)

Buffalo Chicken Quinoa Bowl

 I think casseroles have been given a bad rap.

Which I can TOTALLY understand.

But this isn't your Momma's (or Daddy-o's) casserole.

For starters: no cream of something soup!

No oven.

No "crunchy" topping

No, this definitely isn't an old fashioned casserole!

This bowl is full of flavor and spice and a smooth, creamy, cheesy taste all throughout. 

(I will warn you, this IS spicy. If you're not a huge fan of heat go easy on the sauce- you can always add more!)

Buffalo Chicken Quinoa Bowl

(serves 2 easily multiplied)

2 boneless skinless chicken breast (cut into cubes)

salt, pepper, olive oil, garlic (to taste)

1/4 cup of Frank's Red Hot Buffalo Wing sauce (or your favorite sauce)

1/4 cup shredded mozzarella cheese

1 cup cooked quinoa

Directions

In a skillet heat 2 tablespoons olive oil over medium heat. Add cut chicken breast and seasonings and cook chicken over medium heat until cooked through (about 10 minutes) . Pour wing sauce over chicken and stir to coat chicken.  

In serving bowls add quinoa and then chicken.  Top with shredded mozzarella cheese.

ENJOY!

Pretzel Chicken

Sometimes I put off eating until I'm at the point of STARVING.

In those situations I usually, desperately, grab random and miscellaneous ingredients, say a prayer and hope for the best!

This was one of those dinners.

And let me tell you, amazing!

(totally worked!)

Pretzel Crusted Chicken

with cheese

(serves 2)

2 chicken breasts (rinsed and dried)

1/4 to 1/2 Cup Pretzel Thins, crushed

Salt and Pepper

Cooking Spray

Shredded Cheddar Cheese

Directions

Preheat oven to 350*

In a small dish combine crushed pretzels, salt and pepper.

Spray chicken with cooking spray and dip in pretzel mixture

Place in sprayed baking dish and bake for 25-30minutes

(Or until chicken reaches an internal temperature of 180*)

After chicken is cooked, sprinkle, liberally, with shredded cheese.

ENJOY!

Thai Lime Cashew Encrusted Chicken

I don't know if you've ever coated a chicken in nuts before but

it's divine.

The nuts toast nicely and the chicken stays moist

PERFECT combination in my opinion.

These nuts, on their own, are pretty powerful and spicy but once cooked- the heat mellows down nicely.

THAI LIME CASHEW ENCRUSTED CHICKEN

(makes 2 chicken breast; easily doubled)

2 boneless skinless chicken breast

3/4 C Trader Joe's Thai Lime Cashews

Olive Oil/ Olive oil spray

Directions

Coat a skillet with olive oil.  Using a food processor coarsely grind the nuts and empty onto a plate. Spray chicken with olive oil spray (this will help cashews adhere to the chicken) and place chicken in ground cashews to coat evenly.  Heat in skillet over medium heat, turning once, until cooked thoroughly (180*)

I served with Trader Joe's Kimchi Rice 

ENJOY!

Mexi-Chicken with Guacamole

I'll be honest.

  I really have no idea what to call this (besides DELICIOUS) 

 Guacamole? Check 

Cheese? Check

 Salsa? Check 

Chicken? Check

 Why WOULDN'T you make this? 

 "Mexi-Chicken"
(makes 3)

 Ingredients

 3 boneless skinless chicken breasts 

 2 tablespoon minced garlic 

2 tablespoons olive oil 

1/4 tsp salt and pepper 

 For garnish

 1/2 C shredded cheese (I used Trader Joe's Lite 3 cheese blend) 

1/4 C of your favorite salsa

 Guacamole 

 Guacamole 

1 avocado 

10 grape tomatoes, chopped 

2 tablespoons garlic, minced 

1/4 red onion, minced 

 1/2 a small lime zested 

Juice from half a lime 

 Salt  (to taste) 

 Directions 

In a skillet ( I used a cast iron skillet) heat the olive oil and add chicken (make sure it's defrosted and dry!) Heat until cooked through (about 8minutes per side) 

 While chicken is heating prepare guacamole.

In a medium size bowl (I used a cereal bowl!) mash avocado with lime zest and garlic, with a fork.  Then add onion and tomato and mix to combine.  Top with fresh squeezed lime juice and salt 

   After chicken is finished cooking plate and top with cheese, salsa and guacamole.

 Enjoy!!

Shredded Chicken Enchilada's

This was my first time shredding chicken after boiling it.

I do prefer crockpot shredding but in case a) you don't have 8hours or b) only making enough for 3 people the boiling method is a little more efficient.

Ingredients:
2 chicken breast (boiled and shredded)
1 can black beans (drained and rinsed)
2 C shredded cheddar cheese

Seasoning:

1tsp cumin

1tsp garlic powder

and a pinch of chili flakes

5 soft tortilla shells*
(this was all I had)

After shredding the chicken and adding the spices I combined a can of lowfat black beans (drained and rinsed) with 2 cups of shredded cheese.  After folding it all in, I scooped about a 1/4 cup mixture into a "taco" sized soft tortilla shell, rolled up and placed seam side down in baking dish.

Repeat- bake at 400 for about 10minutes


And of course,

ENJOY

Paprika Chicken

So last week, I forced you to eat your veggies and now, I'm forcing you to eat your protein...

I LOVE chicken but under one condition...

it must, must, MUST be moist

and flavorful.

Ingredients:

1 lb boneless, skinless chicken breast- cubed

2 tablespoons extra virgin olive oil

1/4 teaspoon salt and pepper

2 tablespoons paprika

Directions:

After cubing your chicken breast- place in large bowl and coat with olive oil, salt, pepper and paprika. 

Allow to marinate at least one hour, in the fridge (overnight works too!)

Once marinated, place chicken in warm skillet and sautée until golden and cooked thoroughly.

About 5 minutes or when internal temperature is 165*

Enjoy!!!! 

Chicken Parm

This is my classic, easy, go to dish.

People who have eaten this chicken parmesan have gone on to lead happy and blissful lives.
Could it be the chicken?
Yes. Yes, it is.

This dish came about during the college years when I was trying to convince my parents I was a "grown up." I'm not sure they were convinced that I was a grown up BUT they definitely were convinced I could cook!

So my Chicken Parm is delicious, low in fat, low in carbs (leave out/sub the pasta and it's gluten free!)  and I think you should make it!

Chicken Parmesan
(serves 2-- easily multiplied)

2 boneless, skinless chicken breast (defrosted and rinsed off- pat dry)
juice from 1/2 a lemon (or about 4 tablespoons)
2 teaspoons minced garlic
1/2 Cup Tomato Sauce (I usually use Whole Food's Classic)
1/4 tsp each:
salt, pepper, crushed red pepper, basil
2 slices of Italian White Cheese (mozzarella or provolone)

Directions:
Preheat oven to 350 and spray an oven safe baking dish with nonstick spray.
Set chicken in pan and sprinkle, evenly, with lemon juice, garlic. Spread 1/4 c sauce on each chicken breast before sprinkling with salt, pepper, crushed red pepper and basil.
Bake in oven for 35-40 minutes

Check chicken for done-ness (165* F- internal temp/juices run clear) and top each breast with a slice of cheese. Return to oven for 5minutes.
Remove from oven, let cool for 2 minutes and serve

Bon Appetit!

(I served mine with linguini but you could serve with any pasta, rice, bread or even on salad... yummy!)

Shredded Chicken

For the past few years I've been on a low carb/high protein diet but the last few weeks I've been craving carbs (especially cereal and rice... it's bizarre!)  I've also been ridiculously stressed with school and haven't been cooking the way I like and have been snacking for dinner (cheese and chocolate chips anyone?!)

That changed last week!

In the crockpot (one of my favorite kitchen accessories!)

-6 boneless/skinless chicken breasts

-With a sprinkle of dried: garlic, chili powder, crushed red pepper flakes, salt and pepper

-One box of chicken stock +1 C water

and set on low for 6-8 hours

After 6-8 hours use two forks to shred the chicken (if there is remaining liquid drain before you shred)

(after I shredded it, I added a Frontera flavor pouch...just to spice it up)

I used mine to make tacos but you could also use it for quesadillas or nachos.

                                                                    Enjoy!!