Tuesday, June 30, 2020

German Potato Salad

This German Potato Salad is a lot healthier than the ones made with mayonnaise. Serve it warm or cold. Serves 4-6 Total Time: 30 minutes 

Ingredients:

5 slices bacon, sliced into lardons
3⁄4 cup onion, chopped 
2 tablespoons all-purpose flour 
2⁄3 cup cider vinegar 
1 1⁄3 cups water
1⁄4 cup sugar 
1 teaspoon salt 
1⁄4 teaspoon pepper 
6 cups sliced cooked peeled potatoes 
Fresh parsley, diced for garnish (optional)

Directions:

 In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 tablespoons of drippings; cook onion until tender. Stir in flour, blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Season to taste with salt and pepper. Garnish with parsley, if using. Serve warm or chill to serve cold.

Sunday, June 21, 2020

Cucumber Tomato Avocado Salad

This crisp, tasty Cucumber Tomato Avocado Salad with red onions and feta is the perfect addition to your potluck, cookout or family dinner. Great side with grilled or BBQ chicken!  Easy and healthy with the best summer flavors! Serves 6 Total Time: 20 minutes

Ingredients:

FOR THE CUCUMBER TOMATO AVOCADO SALAD:
 1/2  small red onion — thinly sliced
 1 large English cucumber — quartered lengthwise and sliced
 1 pint halved cherry tomatoes or 2 cups chopped Campari tomatoes
 2 medium avocados — peeled, pitted, and diced
 1/3 cup crumbled feta cheese — divided
 1/4 cup chopped fresh cilantro (or dill or parsley)

FOR THE DRESSING:
 3 tablespoons fresh lime juice — from about 2 small limes
 1 tablespoon extra-virgin olive oil
 2 teaspoons honey
 2 cloves minced garlic (about 1 teaspoon)
 1/2 teaspoon kosher salt
 1/2 teaspoon black pepper

Directions:

Place the sliced red onions in a small bowl and cover them with cold water (this helps remove some of the onions’ harsh bite). In a small bowl or large measuring cup, whisk together the dressing ingredients: Lime juice, olive oil, honey, garlic, salt, and pepper. In a very large bowl, place the cucumbers, tomatoes, avocado, half of the feta, and cilantro. Drain the red onion, then add it to the bowl. Pour the dressing over the top, then stir very gently to combine. Sprinkle the remaining feta over the top. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours. Give the mixture a gentle stir just before serving.

Friday, June 19, 2020

Chicken with Marsala Risotto


This chicken marsala recipe from BH&G looks like it came from a fancy Italian restaurant, but surprise: this jazzed-up risotto recipe is actually super-doable to recreate in your own kitchen. Serves 4 Total Time: 50 minutes

Ingredients:

2 cups thinly sliced fresh cremini mushrooms
1/2 of a large sweet onion, thinly sliced
1 tablespoon olive oil
3/4 cup uncooked Arborio rice
3 cloves garlic, minced
1/3 cup dry Marsala
2 1/2-3 cups reduced-sodium chicken broth
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon salt
14 – 16 ounces chicken breast tenderloins
Nonstick cooking spray
1/2 cup finely shredded Asiago or Parmesan cheese (2 ounces)
 2 cups coarsely chopped fresh spinach leaves

Directions:

In a large saucepan cook mushrooms and onion in hot oil over medium heat about 10 minutes or until tender and light brown, stirring occasionally. Add rice and 1 clove of the garlic. Cook and stir for 2 to 3 minutes or until rice begins to brown. Remove from heat. Carefully add Marsala; return to heat. Cook and stir until Marsala is absorbed.

Meanwhile, in a medium saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until broth is absorbed. (This should take 15 to 20 minutes)

In a small bowl combine thyme, rosemary, 1/4 teaspoon of the pepper, and the salt. Rub the remaining 2 cloves garlic over chicken; sprinkle with thyme mixture. Lightly coat both sides of chicken with cooking spray.

Heat your grill or a grill pan over medium-high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once. If chicken browns too quickly, reduce heat to medium. Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken...easy peasy! 

Wednesday, June 17, 2020

Broccoli Bell Pepper Stuffed Chicken Breasts

Love this Broccoli Bell Pepper Stuffed Chicken Breasts recipe. Here are some tips:

Chop your broccoli florets nice and small so they can all fit inside the chicken Pick large chicken breasts Don’t cut your chicken breast all the way through, just enough to create a pocket If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an oven safe dish. Serves 4 Total Time: 40 minutes

Ingredients:

3 large chicken breasts 
Salt & pepper, to taste 
1 1/2 tsp garlic powder, divided 
1/4 tsp paprika 
1 cup broccoli florets, finely chopped 
1/2 cup red bell pepper, finely diced 
1 cup mild cheddar cheese 
1 tbsp mayo 
2 tbsp olive oil 

Directions:

Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. 

To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. Heat a large, oven safe skillet, over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until the chicken’s internal temperature reaches 165 degrees. Let rest, covered for 5 minutes before enjoying. 

Notes *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

Friday, June 12, 2020

Grilled Honey Chicken Kabobs


Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. The picture looks like they used zucchini. (This can also be done in the broiler.) Serves 6 Total Time: 2.5 hours includes marinating time

Ingredients:

1/8 cup vegetable oil
2.5 tablespoons honey
2.5 tablespoons soy sauce
Ground black pepper, to taste
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 cloves garlic
2 medium red onions, cut into 2 inch pieces
1 red bell pepper and 1 yellow pepper, cut into 2 inch pieces

Directions: 

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 

Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Sunday, June 7, 2020

Chicken Vegetable Sauté

You went to the farmers market and now you have lots of fresh produce....what are you going to make with it all? This Chicken Vegetable Sauté is fast and easy. With just 8 ingredients and serves 4. 

Ingredients:

2 cups broccoli florets 
4 medium carrots, cut lengthwise into strips 
1 tablespoon olive oil 
4 medium boneless skinless boneless chicken breasts (1-1/4 pounds total), cut lengthwise into thirds 
1/2 of a medium red onion, cut in thin wedges 
1/2 cup reduced-sodium chicken broth 
1 15 ounce can great Northern beans, rinsed and drained 
1 tablespoon finely shredded lemon peel 

Directions: 

Fill a 3-quart saucepan about 2/3 full with water; add 1/2 teaspoon salt. Bring to boiling; add broccoli and carrots. Boil 3 minutes or until crisp-tender. Drain vegetables and place in bowl of ice water to stop cooking. When cool, drain; set aside. 

Heat oil in a very large nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook over medium-high heat until browned and cooked through about 10 to 12 minutes, turning occasionally to brown evenly. Check to see if internal temperature reaches 160F-165F. Remove from skillet; set aside. 

Reduce heat to medium-low. Add onion and season with salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon peel, vegetables, and chicken. Cook and stir 1 minute or until heated through. 

Sunday, May 24, 2020

Potato & Egg Salad with a Mustard Vinaigrette

This recipe was inspired by bon appetit, but I’ve made a few changes to make it simpler. Do you have on instant pot? If so you can hard boil your eggs for 5 minutes on high pressure with a quick release. The shells just fall off and they are perfect. This Potato & Egg Salad with Mustard Vinaigrette would go great with BBQ, grilled or fried chicken.  Serves 4 (double for 8..great for picnics, pot luck or dinner with friends and family) 

Ingredients: 

1 1/4 lb baby Yukon gold potatoes, scrubbed  
2 hard boiled eggs, sliced
1/2 teaspoon dry mustard
1 1/2 tablespoons apple cider vinegar 
1 tablespoon whole grain mustard 
1/2 teaspoon honey
1 1/2 tablespoons olive oil 
Kosher salt and freshly ground black pepper, to taste 
1/2 cup parsley leaves with tender stems 
1 1/2 tablespoons dill pickle relish 
1 tablespoon chopped fresh chives, garnish 

Directions: 

Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool. Meanwhile, cook eggs in a large saucepan of boiling water, 8-9 minutes or instant pot for 5 minutes.  Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside. 

Whisk dry mustard, vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling. Halve potatoes and add to bowl with vinaigrette. Add parsley and relish,  toss to coat; season with salt and pepper. Transfer to a platter. Slice eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with chives. Easy Peasy!