Tagged: chicken

Easy Mexican Chicken Salad/Dip

photoI just got home from a long trip and was ransacking through my cupboards to find something easy to make for dinner and I quickly pulled together this chicken dip. I ate it with tortilla chips, which is what I had in my house, but can be served as a dip, sandwich filling or over a salad.

Ingredients

  • 1 12.5oz can white chunk chicken in water, drained
  • 1 15 oz can black beans, rinsed and drained
  • 1/2 red onion, chopped
  • optional: 1/2 avocado and/or jalapeno, chopped
  • 1/2 jar salsa
  • 2 tablespoons dried cilantro (or fresh)
  • 1 tablespoon dried cayenne pepper
  • 1 tablespoon EVOO
  • salt & pepper
  • Serve with chips, crackers, in a wrap, or over a bed of lettuce.

Directions

1. Mix together all ingredients into a bowl. Salt and pepper to taste. Serve.

Tip: To make it fancier sauté the chicken in a pan until it starts to brown before mixing together the ingredients.

Brussels Sprout & Chicken Pizza with Parmesan Cheese

DSC03253Ingredients

  • 1 small yellow onion, diced
  • 1 tsp minced garlic
  • 1 lb roasted Brussels sprouts, thinly sliced (quick: use food processor)
  • 1 whole wheat pizza crust, thawed (I use Trader Joes)
  • 1/4 cup tomato sauce
  • 1 small skinless grilled chicken breast (about 6 ounces), chopped (1 1/2 cups)
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper

Directions

1. Preheat oven to 425°F or as high as it goes.

2. In a medium skillet, heat oil over medium heat and cook onion and garlic until onion is soft and golden brown, 4 to 5 minutes. Combine onion mixture with Brussels sprouts in a large mixing bowl.

3. Place dough onto a pizza stone or large baking sheet and kneed out. Spread tomato sauce over crust and top with Brussels sprout mixture, sprinkle with pepper.

4. Bake for approx. 20 minutes, when crust starts to brown.

5. Top with chicken and bake until crust is crisp and lightly browned, about 5 more minutes. Then sprinkle with Parmesan and bake for another 3 minutes.

6. Remove pizza from oven and sprinkle with extra cheese (optional.) Cut into square pieces and serve.

 

Mushroom & Chicken Soup

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Ingredients (serves 4)

- 2 boneless, skinless chicken breasts, cut into pieces
- 1 shallot (chopped)
- 2 garlic cloves (minced)
- 12 oz sliced Cremini mushrooms
- 32 oz low-sodium chicken stock
- 16 oz water
- 4 oz dried Porcini mushrooms (or mixed medley including porcini)
- 7 oz Enoki mushroom (can be found at Asian markets)
- 6 green onions (sliced)
- 4 fried eggs (optional)
- red pepper flakes (use a lot if you like it spicy)

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Directions

1. Season the chicken with the salt and the pepper.

2. Heat a large pot over medium heat. Add olive oil then chicken and cover. Cook approx. 10 min until starting to brown.

3. Reduce the heat to low and remove the chicken with a slotted spoon, placing it in a bowl.

4. Add the shallot, garlic and Cremini mushrooms. Cover and cook until the mushrooms soften, approx. 7 minutes.

5. Add the stock, water, and chicken. Bring to a boil.

6. Add the dried mushrooms and Enoki mushroom. Cook for 10 minutes. Add in the green onions and red pepper flakes.

7. Serve the soup with an egg on top.

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Soy and Garlic Marinated Chicken Skewers

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This marinade recipe is simple and great for a party. Prep and leave to marinade overnight, then skewer and bake right before the party.

Ingredients

- 8 boneless skinless chicken breasts

- 1 cup soy sauce

- 4 clovers garlic (crushed or chopped)

- wooden skewers

- Asian dipping sauce (optional)

Directions

1. Slice chicken into long thin strips.

2. Combine soy sauce and garlic in bowl. Add chicken strips and coat well, cover. Put in refrigerator and let sit for a few hours or overnight.

3. Put oven to 375 degrees. Skewer strips. Place skewers onto baking sheet and put in over for approx. 30min. Serve.

Asian Glazed Drumsticks

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Chicken wings is one of my favourite foods to eat because I love physically eating them. I ran across this recipe while looking for a buffalo sauce and I knew I had to try it. The Asian Glazed Drumsticks taste like Chinese food but with the fun process of eating a chicken leg. I paired them with sautéed broccoli and snow peas (covered in the chicken sauce) because they are typical vegetables served with Chinese food. This recipe would also be great for a party.

Stir Fried Chicken with Sugar Snap Peas, Carrots and Mushrooms

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It’s the start of spring and it’s time to start eating healthier. Tonight I made Spring Stir Fried Chicken with Sugar Snap Peas and Carrots . I added mushrooms (which I love) and voila- healthy Chinese food, perfect for the approaching bathing suit weather.

Feel free to add any veggies that have a similar cooking time as snow peas.

Sprinkle scallions on top of dish for serving

Chicken with Asparagus and Pistachios

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Ingredients

- 1 1/2 pounds fresh asparagus, trimmed, cut into 1-inch pieces

- 1 pound chicken tenders, cut into bite-size pieces

- 4 scallions, trimmed and cut into 1-inch pieces

- 2 tablespoons minced fresh ginger

- 1 tablespoon oyster-flavored sauce

- 1 tablespoon toasted sesame oil

- 1 teaspoon chile-garlic sauce

- 1/4 cup shelled salted pistachios, coarsely chopped

Directions

1. Heat oil in a wok or large skillet over High heat. Add asparagus; cook, stirring, for 2 minutes.

2. Add chicken; cook, stirring, for 4 minutes.

3. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more.

4. Stir in pistachios. Serve.