Foodie Friday: One Pan Cilantro-Lime Chicken & Black Beans w/Rice

Found here, this is an easy-peasy one dish dinner. I'm not crazy about the fact that it uses minute rice, so I'm playing around with ways to use better rice, but it is quick and still pretty tasty.

One Pan Cilantro ­Lime Chicken and Rice with Black Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings

Ingredients
1 lb boneless skinless chicken breasts, diced into 1­inch cubes Coupons
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low­sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro

Directions

Heat oil in a large skillet over medium ­high heat. Once hot add chicken, season with salt and
pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green
onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies,
lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a
boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat
and immediately cover with a lid. Let rest 5-6 minutes.

If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess
moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Recipe source: Cooking Classy

Foodie Friday- Chicken & Kale Casserole

Here is another quick & easy chicken casseorle. You can use spinach or swiss chard instead of the kale if you prefer.

INGREDIENTS

Coarse salt
ground pepper
¾ lb. pasta shells
2 tbsp. unsalted butter
1 large yellow onion
3 clove garlic
2 bunch kale
2 c. shredded or chopped cooked chicken
1 container part-skim ricotta
3 tbsp. finely grated lemon zest
¾ c. grated Parmesan

DIRECTIONS

Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9- by 13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Foodie Friday- New Year's edition- Chicken & Spinach Casserole

This is a good, quick, and easy dinner for anyone worn out from the holiday season festivities!

INGREDIENTS

2 c. torn bread
2 tbsp. extra-virgin olive oil
4 c. packed flat-leaf spinach
¼ c. white wine
2 tbsp. all-purpose flour
1½ c. half-and-half
½ tsp. fresh lemon juice
1 c. shredded rotisserie chicken
Coarse salt
ground pepper
1 medium yellow onion
1 clove garlic


DIRECTIONS

Preheat oven to 450 degrees F. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Foodie Friday- Rainbow Thai Chicken Salad

I've had the Panera version of this dish a million times & I love it. This is a pretty good version, but not for you if you aren't the sort of person who hates the tedium of chopping lots of veggies!

YIELD: ABOUT 4-6 SERVINGS
RAINBOW THAI CHICKEN SALAD
This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

PREP: 15 MINS TOTAL: 15 MINS
INGREDIENTS:

THAI CHICKEN SALAD INGREDIENTS:

3 cups shredded cooked chicken
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts

PEANUT DRESSING INGREDIENTS:

1/2 cup natural peanut butter
2-3 tablespoons hot water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1 lime
pinch of red pepper flakes

DIRECTIONS:

TO MAKE THE SALAD:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.


***Your Amazoninan Liongoddess says: I leave the avocado out since I'm allergic to it. I also often leave out the mango because it's a pain to work with. Fresh snow pea pods & edamame are good additions. Also thinly sliced radishes.

Foodie Friday- Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Brussels Sprout Corn Slaw

Welcome to this week's easy dinner!

INGREDIENTS

For the chicken:
3/4 cup bourbon or good-quality whiskey
1 tablespoon tomato paste
1 garlic clove, grated
3/4 cup ketchup
2 teaspoons dark molasses
1 tablespoon worcestershire sauce
1/4 cup plus 2 tablespoons packed dark brown sugar (light will work if you don’t have dark on hand)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
4 pounds bone-in, skinless chicken thighs (I had to remove the skin myself) **Y'all know me- I used breasts instead**

For the slaw:
2 ears corn
4 tablespoons low-fat mayo
3 teaspoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon sriracha (1 teaspoon if you like it on the spicy side)
1/4 teaspoon salt
2 cups shredded brussels sprouts

For assembly:
6 pretzel buns
12 slices cooked bacon

DIRECTIONS

Cook the chicken: In a bowl, whisk together all of the chicken ingredients except the chicken until smooth.
Add the chicken to the slow cooker, pour the sauce over the chicken, and toss it all together. Secure the lid and cook on high for 3 1/2-4 hours (or low for 7 hours) until chicken is fork-tender and falling off the bone.
When the chicken is done, use a spoon to skim the grease off the top of the sauce. Remove chicken from the sauce and shred the meat. Discard any bits left in the sauce. Return the shredded chicken to the sauce. Set on warm until ready to serve or let cool and place in an airtight container.

Make the slaw: Grill corn on an outdoor grill, grill pan, or over a gas burner until slightly charred. Cut from the cob and let cool.
In a small bowl, combine the mayo, vinegar, sugar, sriracha, and salt.
Toss together the corn, brussels sprouts, and dressing in a large bowl. Season to taste with salt, pepper, and sriracha.

To assemble: Add a generous portion of chicken to each bun, top with bacon followed by slaw.

Foodie Friday: lettuce-wrap-gyros-with-chicken-and-green-tzatziki

Here is a light, summery dish from Rachael Ray. She may be annoying to listen to sometimes, but I have to admit I've tried quite a few of her dishes and liked them all, so far!

Ingredients

2 lemons, juiced, juice divided
3 cloves garlic, grated or pasted
2/3 cup extra virgin olive oil (EVOO), divided (about 1/3 cup each for marinade and chimichurri)
1 teaspoon sumac or 1/2 teaspoon each sweet paprika and sweet smoked paprika, combined
1 teaspoon dried oregano (about 1/3 palmful)
1 teaspoon ground coriander
1 teaspoon ground cumin, divided
4 skinless, boneless chicken breasts or sustainable firm white fish
Salt and pepper
1/2 English (seedless) cucumber, shredded
1 cup Greek-style yogurt
1 cup fresh herb blend: flat leaf parsley leaves, mint and dill
2 large romaine hearts, leaves separated into 4 portions
Garnishes: chopped pepperoncini and tomatoes

Preparation

Combine half the lemon juice with 2 cloves grated garlic, about 1/3 cup EVOO, the sumac (or paprika mix), oregano, coriander and 1/2 teaspoon cumin. Season the chicken or fish with salt and pepper, then let stand in the marinade for 15 minutes.

Salt the cucumber in a colander; let rest for 10 minutes. Press out the excess liquid. In a food processor, combine the cucumber, yogurt, remaining lemon juice, 1 clove grated garlic, remaining 1/2 teaspoon cumin and fresh herbs. Puree, then season the tzatziki.

Heat a skillet or griddle pan over medium-high heat. Shake excess marinade off the chicken or fish and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle or flake the fish.

Serve the chicken or fish with lettuce for wrapping. Top with some tzatziki, pepperoncini and tomatoes.

Serves 4

Foodie Friday- Dog friendly edition

I realized that it's only fair to make goodies for our beloved animal companions from time to time. So, after searching for recipes, I found this one and tried it on my friend's finicky cocker spaniels and one of our less than picky K9 units at work. It was a kit with both of them. This is also safe for humans- my friends and I all tried it, but didn't like it nearly as much as all of the pups did!


Homemade Chicken Jerky For Dogs

INGREDIENTS

1 pound boneless skinless chicken breasts
1 tablespoon smooth peanut butter
1/4 teaspoon soy sauce

PREPARATION

1. Preheat your oven to 170˚ F.

2. Remove any excess fat or bits of bone from the chicken breasts and pat dry.

3. Mix together the peanut butter and soy sauce, which creates the marinade for the jerky. Stir and thin with up to 1 tablespoon of additional water to create a smooth paste. Coat the chicken with the peanut butter mixture, and place in the freezer for 1 hour.(Slightly freezing the chicken makes it easier to thinly slice.)

4. Remove the chicken from the freezer, and cut as thinly as possible.

5. Cover a sheet tray with parchment paper, and arrange the thin slices in a single layer. Place in the oven, set the timer for 2 hours, and hang out with your pup while the jerky cooks.

6. Your jerky is ready! Once cool, cut with scissors into smaller bits, or leave as is for big mouthfuls of chewiness. Store in a sealable container, and your homemade chicken jerky is good for up to 30 days — if it lasts that long. And the jerky is totally human-tasty, too. It's low in fat and sodium while being a high-in-protein pick-me-up.

Chicken is a healthy protein for pups and gives the jerky a nice chew without being too dry. For chewier jerky, cut the chicken with the grain.

Foodie Friday- This One's Dedicated to All the Kitties!

This is for the cats. It's a little time consuming to make, but any cat will tell you that they're worth the extra trouble.

Homemade Organic Spinach and Chicken Cat Treats

INGREDIENTS

1/2 pound steamed organic boneless and skinless chicken thighs
1 cup fresh organic spinach leaves
1 cup organic quick-cooking oats
1 organic brown egg
1 tablespoon organic catnip
1/4 cup flour

PREPARATION

1. Preheat your oven to 350˚F. Steam the boneless and skinless chicken thighs until cooked through. You can swap for boneless and skinless organic chicken breasts, salmon, or tuna with cat-loving results too. Let the chicken cool for 20 minutes before the next step.

2. Place the chicken, oats, spinach leaves, egg, and catnip in a blender or food processor, and pulse on low until the mixture blends together. It should still be a bit chunky but also smooth, similar to the texture of wet sand.

3. Pop the mixture into a bowl and add the flour. You can also add a dash of salt or sugar to mix up the flavor. Use your hands to knead the dough until it's no longer sticky, then place on a flour-dusted work surface.

4. Use a rolling pin to create a rectangle of dough around 1/2 inch thick. With the help of a pizza cutter or small cookie cutter, create small shapes for the finished treats.

5. Place the kitty treats on a parchment-lined sheet tray, and bake for 20 minutes. Remove from the oven, cool until room temperature, and then toss to your cat.

TIP
If your cat isn't a fan of chicken, then swap with organic salmon or tuna.


My notes- This is probably the only thing I will ever use chicken thighs for. I got lucky and scored free ones when I explained to the meat counter guy at Whole Food$ what I needed them for. He asked me to let him know how they came out because he has a cat of his own. (I took some of the treats and a copy of the recipe back to him for his cat) I might try them with breast meat just to see how it comes out and because I usually have that on hand. Also, if you're worried about the cost of organic foods, you can do this with conventional items. I doubt the cat/s will notice the difference.

Nightshade loved these, BTW. So did the feral cat colony. I'm not sure how long they're supposed to last, but I'd think they're ok for a week or two as long as you store them in a tightly sealed container.

Foodie Friday: Slow Cooker Chicken Stroganoff

Another good one. I love my slow cooker, when I remember to buy the Reynolds slow cooker liners. Those things make clean-up a breeze! (Not a paid endorsement, Reynolds Co has no idea who I am- I just really like them)






INGREDIENTS
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

PREPARATION
1Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.


Good over rice or egg noodles. Not bad over a baked potato, either. I sometimes add chopped cooked bacon and peas to it. Sauteed mushrooms and onions are also good. You can add a salad to round it out.

Foodie Friday: Baked Chicken alla Millanese

This recipe, found here, is a good quick dinner for a night when you don't feel like faffing about with a complicated meal.




Ingredients
1 clove(s) garlic
1 cup(s) parsley leaves
1/2 cup(s) seasoned breadcrumbs
Zest of 1/2 lemon
Salt and pepper
2 boned chicken thighs, rinsed and patted dry
4 tablespoon(s) olive oil
2 lemon wedges


Directions
Preheat oven to 400 degrees F.
Chop the garlic together with the parsley and place in a small bowl. Add the breadcrumbs, lemon zest, salt, and pepper. Moisten this mixture with 2 tablespoons of oil.
Lay the boned thighs in a heavy baking pan and coat the top of the chicken with the breadcrumb mixture. Drizzle the chicken with the remaining olive oil and bake for 25 minutes, or until browned. Serve with lemon wedges.


My notes: As usual, I subbed breasts for the thighs because I don't like dark meat. Also, I pounded the breasts a little to even them out and carefully dredged them in the breadcrumb mix. Lowered the temp to 375* and started checking them at the 15 minute mark so they wouldn't dry out. I served mine with italian cut green beans and sour cream/garlic mashed potatoes.

Foodie Friday- Chicken Lettuce Wraps

I first tried these at a Mongolian style grill restaurant. They're surprisingly yummy! You can use lean ground pork or ground /chicken/turkey instead of the chicken cubes, but I don't recommend beef in this dish.

Chicken Lettuce Wraps

INGREDIENTS

2 tablespoons sesame oil, divided
1 pound boneless, skinless chicken breast, cubed
1 tablespoon vegetable oil
2 tablespoons garlic, minced or pressed
1 cup mushrooms, chopped
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce or chili garlic sauce
1 8-ounce can sliced water chestnuts, drained and finely chopped
1 head bibb or butter lettuce, separated into leaves
1 small bunch green onions, sliced

DIRECTIONS

In a medium wok or skillet set over medium heat, heat 1 tablespoon of the sesame oil. Add the chicken, and cook until browned on all sides; transfer to a plate. Add the vegetable oil to the same skillet, and cook the garlic and mushrooms until tender.

Meanwhile, add the other tablespoon of sesame oil, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha to a mason jar, and shake to mix.

Add the chicken back to the pan with mushrooms and garlic. Add the water chestnuts, pour sauce over the dish, and toss to coat; cook until just heated through.

Serve with leaves of butter lettuce and green onions. (I prefer Romaine or spinach leaves)

Theoretically serves 6. (This makes me snicker every time)

Foodie Friday: Slow Cooker Chicken Tikka Masala

Found here

I love Indian food, though it doesn't always love me back. We have some really good family run Indian restaurants here, but when I found this recipe I knew it was a keeper!

Slow Cooker Chicken Tikka Masala

Serves 4 to 6.

1 to 1 1/2 pounds boneless, skinless chicken thighs

1 large onion, diced

3 cloves garlic, minced

1-inch piece whole ginger, peeled and grated

2 tablespoons tomato paste

1 to 2 tablespoons garam masala

2 teaspoons paprika

2 teaspoons kosher salt

1 (28-ounce) can diced tomatoes

3/4 cup heavy cream or coconut milk

Fresh cilantro, chopped

2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

--If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

--If you have the time: Saute the onion and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes

--Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!

--For a little of that smoky tandoori flavor, try using smoked paprika and roasted tomatoes.


My note- I hate dark meat, so definitely going with the chicken breasts.

KFC Copycat Recipe

I periodically get the urge to eat fried chicken. I've never been a big fan of dealing with chicken bones though, so I tend to make it with boneless breasts/tenderloins. As a child, KFC extra crispy was one of my favorite treats.

Well, poking around on the internet, I found this copycat recipe for the 11 herbs & spices. Here it is- maybe I'll make a batch this weekend if the weather is cool!

11 Secret Herbs and Spices (KFC Copy Cat)

Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 1

Ingredients

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, crushed
1 teaspoon marjoram leaves, crushed finely



Directions

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)
To Use:
Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!


yields : 1/3 Cup

Number of Servings: 1

Foodie Friday: Slow Cooker Creamy Italian Chicken

Originally found here

Slow Cooker Creamy Italian Chicken

Nutrition Info
Calories: 385.4
Fat: 12.5g
Carbohydrates: 24.1g
Protein: 41.0g
Ingredients

2 pounds boneless, skinless chicken breasts
1 packet Italian dressing mix
1/2 cup water
1 (8-ounce) package reduced-fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked long grain rice (white or brown)
Directions

*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Foodie Friday- Garlic-Yogurt Baked Chicken

originally found here:

Ingredients

4 chicken breast halves
salt and fresh ground pepper, to taste
6 garlic cloves, minced
1/2 cup plain yogurt
1/2 tablespoon fresh thyme leaves
1/4 cup panko bread crumbs
Instructions

Lightly pound chicken just enough to even it out; do not pound it thin.
Place chicken in a large bowl and season with salt and pepper; set aside.
In a separate bowl, combine garlic, yogurt, and thyme; mix until combined.
Pour yogurt mixture over chicken; mix until chicken is thoroughly coated.
Cover with plastic wrap and refrigerate for 4 to 6 hours.
Preheat oven to 375.
Grease a baking pan with cooking spray.
Remove chicken from bowl and shake off any excess; discard yogurt mixture.
Transfer chicken to prepared baking pan.
Sprinkle panko bread crumbs over chicken breasts.
Bake for 40 to 45 minutes, or until chicken is done.
Remove from oven.
Serve.


I had it with oven roasted asaparagus (baked at the same time!) and rice, but green beans would be good too. Or mashed potatoes.