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Beef and Quinoa Meatballs. What do you get when you pair ground beef with vegetables and quinoa? … These delicious protein packages! Not only are these healthy and delicious, but they’re quick and easy to make! Meatballs For The Boys Author: Lauren Goslin Serves: 16 meatballs Ingredients 1 lb. ground chicken, turkey, or beef ¾ c. cooked quinoa 1 small carrot, finely shredded ½ zucchini, finely shredded 3 T. red onion, chopped 3 large garlic cloves, minced 1 egg, lightly beaten ½ t. black pepper ½ t. salt ½ t. dried thyme ¼ c. parmesan cheese, grated 2 T. fresh parsley Instructions Preheat the oven to 480 degrees. Notes Nutrition facts are based on using ground beef. Nutrition Information Serving size: 1/16 of recipe Calories: 94 Fat: 2.9 g Saturated fat: 1.1 g Unsaturated fat: 1.8 g Trans fat: 0 g Carbohydrates: 5.9 g Sugar: 0 g Sodium: 116 mg Fiber: 0.8 g Protein: 10.8 g Cholesterol: 37 mg These are great for adults and kids, and they work really well paired with whole wheat pasta, spaghetti squash, or zucchini noodles…

3-Ingredient Apple Juice Chicken (Paleo) Happy Firefighter Friday everyone! Three years ago yesterday, my husband and I eloped to Prescott to get married. Just prior to our marriage, he began his career in fire and has loved it ever since. He was made to be a fireman. His build, his mindset, his attitude are all perfect for the job. Though I often fear for his safety (especially when I get the text, ‘on my way to a fire’), I know this is what he is supposed to be doing. One of the best ways I have to show my husband love and appreciation is by cooking and baking the food he most enjoys, bringing me to this recipe.

This recipe is one of my husband’s favorites! Believe it or not, this recipe came to be by accident. This meal is not only rich and flavorful, but it’s easy and enjoyed by both adults and kids (my daughters love it). 3 Ingredient Apple Juice Chicken Author: Lauren Goslin Serves: 4 Ingredients 1½ c. 100% unfiltered apple juice, preferably organic 1½ lbs. Instructions Heat a deep pan over medium heat. Notes Nutrition Information. Cayenne-Rubbed Chicken with Avocado Salsa Recipe & Video. Advertisement No Thanks Keep In Touch With Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Close Under 30 Minutes Cayenne-Rubbed Chicken with Avocado Salsa Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.

Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, January 2008 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients Coarse salt and ground pepper 1/4 teaspoon cayenne pepper 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) 2 tablespoons olive oil 1 medium red onion, finely diced 2 tablespoons fresh lime juice 1 Hass avocado, pitted and cut into chunks Directions In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. From Our Partners From Around the Web Fave It. Spicy Apricot-Glazed Chicken Recipe | Martha Stewart. Advertisement No Thanks Keep In Touch With Sign up and we'll send inspiration straight to you. Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Under 30 Minutes Spicy Apricot-Glazed Chicken A two-ingredient topping transforms plain-Jane poultry into a tangy treat for the whole gang.

Prep: Total Time: Servings: 4 FacebookMORE TwitterGoogle+ Source: Everyday Food, September 2008 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1/4 cup apricot jam 1/4 teaspoon red-pepper flakes 4 boneless, skinless chicken breast halves (about 6 ounces each) Coarse salt and ground pepper Directions Heat broiler, with rack set 4 inches from heat. From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews (5) Add a Review sobell475 24 Jan, 2011 I jazzed it up a bit.

Related Topics. Sun-Dried Tomato and Basil Stuffed Chicken Breasts. Sun-Dried Tomato and Basil Stuffed Chicken Breasts are easy yet mouthwatering. Plus they’re ready in under 30 minutes! One of the things Ben and I have been marveling over recently is the fact that someday Lincoln, our newborn baby, will be a teenager who drives (and dates, but I can’t even think about that right now!) Then a fully functioning adult who has a job, house, car, and kids of his own. It’s hard to imagine all of that when you’re looking at a tiny little thing wearing a puppy dog-adorned onsie. Before all of that, though, comes the school-aged years full of band concerts, parent-teacher conferences, soccer practice – scratch that, Ben says golf practice – and lots of homework. That is to say, as busy as life feels right now, it’s only going to get busier.

Looks like a lowly ol’ chicken breast right? While quick and easy, this chicken feels anything but. To keep with the theme I used Light Mozzarella Sun-Dried Tomato & Basil Wedges. Now add 1/4 cup chopped sun-dried tomatoes. THE WORLD'S BEST CHICKEN Rachel Schultz.


The Weekend Gourmet: My New Favorite Chicken Recipe: Lemon-Thyme Roasted Chicken Breasts. I have a really fantastic chicken recipe to share today that will make you rethink chicken. Yes, chicken is versatile...but it can get really boring to eat it the same old ways. The recipe I'm sharing today, my friends, is anything but boring! I gently tweaked Ina Garten's AMAZING lemon chicken breast recipe for my Foodbuzz/Electrolux dinner party on Saturday. I added a bit more white wine, reduced the amount of garlic by half and upped the lemon juice slightly so the lemon flavor would really take center stage, arranged some fresh thyme sprigs around the dish, and added a bit of shallot.

To me, the real test of whether a recipe is a keeper is how soon do I want to make and eat it again? Well, I'm already planning to make this chicken for dinner later this week!! I'm not sure I can find enough adjectives to adequately describe the deliciousness of this chicken. Lemon-Thyme Roasted Chicken Breasts adapted from Ina Garten's How Easy It That? Step 1: Preheat oven to 400 degrees. Jamaican Jerk Chicken with Jamaican Red Beans and Rice. Jamaican Jerk Chicken with Jamaican Red Beans and Rice was inspired by our tropical island vacation.

Ben and I are still riding our post-vacation high! We’ve been reminiscing about ridiculously attractive brother and sister, afraid of the water guy, and hot Italians in small bikinis from our hotel, Ben’s been complimenting me on how “rasta” my cooking smells, and I’ve been very laid back in my requests such as, hey mon, can you come pick up your clothes from the living room floor, mon?

Much love! Instead of, listen, you really need to get your crap out here or I’m going to go completely bananas. Kidding! Before we come back down to earth though, and start eating things like cheese and skittles again (Jamaican food is very healthy!) Ben and I were both amped to try authentic jerk chicken upon our arrival in Jamaica, and practically whooped out loud after learning there was a jerk chicken shack located RIGHT on the beach of our hotel, and that it was open for lunch everyday.

Anyways! Cayenne-Rubbed Chicken with Avocado Salsa Recipe & Video | Martha Stewart. Best Recipes Magazine- Chicken with Dijon Mustard Sauce. Here is a recipe with just the right amount of tang and zest. Chicken and Dijon mustard make a perfect pair. Dijon mustard adds a nice complex flavor that makes this dish well-rounded. It adds the right amount of zing. This dish is super easy to make. It takes just twenty minutes and serves two.

The ingredient list includes chicken, olive or cooking oil, white wine or vermouth, thyme, garlic, Dijon mustard, salt and pepper. To make the dish, start by seasoning your chicken breasts. Serve on a dish and share with others. Description by Ashley Horst Ingredients 2 chicken breasts, beat 1/4 inch thick with tenderizer 2 tablespoons olive oil or other cooking oil1/2 cup white cooking wine or vermouth 1 teaspoon dried thyme1 clove minced garlic2 tablespoons Dijon mustardSalt and pepper, to taste Directions Season chicken breasts and cook in non-stick skillet with the cooking oil until done on both sides. Seared Chicken Breast with Lemon Herb Pan Sauce. Sounds fancy huh? It’s not. I mean it tastes super duper extra fancy… but it’s so not fancy and hard to make.

Got me? Great. This is a rustic one pan meal… which means that after you cut, chop and measure you cook the whole thing in one pan… and I like that in a recipe. I highly recommend using fresh herbs in this dish. I swear every time that I go to buy flat leaf parsley… they only have this stuff… the curly kind. Chop, mince or bludgeon the heck out of it… like so. Measure out a 1/3 cup of minced parsley and set aside. Grab some fresh thyme. STORY: Once, a long, loooong time ago, I put some not so fresh thyme into some soup. So since that horrible soup tasting experience, my husband has sworn up and down that he hates, and I mean HATES thyme… until I made this dish.

Run your finger along the length of the branch, peeling of the thyme leaves… then just give those a quick chop. Once the herbs are chopped toss those into a medium bowl. Toss together and set aside. Enjoy! Yield: 4 servings. Hummus-Crusted Chicken. Hummus-Crusted Chicken This past week while standing around on a photo shoot, my coworkers and I noticed that our conversations somehow kept circling back to food (as often seems to happen!). I was getting ready to go grocery shopping that night, so asked if anyone had any blog-worthy chicken recipes to recommend.

My friend, Jen, immediately lit up and told us about this hummus-crusted chicken recipe she had recently tried and loved. Um, “hummus-crusted”??? Sign me up! Somehow the idea of using hummus as a sauce in baking had never occurred to me. But as soon as she mentioned it, the recipe moved to the top of my list. Pure deliciousness, people.

I took the dish to a friend’s house for dinner on Saturday night, and we couldn’t stop talking about how amazingly flavorful and yummy this dish was! Highly recommend that you give this one a try. Hummus serves as the perfect sauce in this easy baked chicken dish! Ingredients: Directions: Preheat oven to 450 degrees. Pat the chicken dry. Chicken breasts with mushrooms and vegetables. From Hemingway to Barefoot inspiration... I adore Hemingway... the way he describes his surroundings is exquisite... you can actually picture...taste...and feel the things he is describing... Hemingway, from A Moveable Feast "The pommes a l'huile were firm and marinated and the olive oil delicious.

I ground black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly. When the pommes de l'huile were gone I ordered another serving and a cervelas. This was a sausage like a heavy, wide frankfurter split in two and covered with a special mustard sauce. " "We had very good snails, with a carafe of Fleurie to start with. ... ate the snails finally, dipping up the butter, garlic and parsley sauce with broken bits of bread, and drank the carafe of Fleurie. " all of his books involve quite a bit of eating & drinking... {which is no secret, 2 things I LOVE to do!} So this got me thinking about food and drinks and new recipes that I want to try out this new year! Lemon and Thyme Chicken Breasts. Lemon and Thyme Chicken Breasts I have seen a few recipes for the Barefoot Contessa’s lemon chicken floating around the web recently and the recipe looked so good I had to make it.

I adapted it a bit by using skinless chicken breasts and I used chicken broth instead of wine because that is what I had on hand. The dish was very simple to put together and it smelled amazing while it baked. I basted the chicken breasts a few times while they were in the oven so they would stay moist. The meat turned out really tender, moist, and so delicious. Preheat the oven to 400 degrees. Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Red Shallot Kitchen: Chicken Piccata. I don't really remember when was the first time I tried chicken piccata, but I think it was in Seattle.

I fell in love with it instantly. But then again, it's pan-fried chicken breasts served with rich lemon caper sauce. What not to like? Ingredients: 4 boneless skinless chicken breasts1/2 cup all-purpose flourSalt and pepper5 tablespoons olive oil4 tablespoons butter2 garlic cloves, minced2 tablespoons capers, rinsed and drained1/2 cup dry white wine1 cup chicken broth4 tablespoons freshly squeezed lemon juice2 tablespoons chopped parsleyCooked pasta Directions: Using a mallet, pound the chicken breasts until slightly flatten.

Quick Lime Cilantro Chicken. Chicken Fried Rice - better than take-out and healthier too! Made with brown ... Ingredients 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too) 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces 1 Tbsp sesame oil, divided 1 Tbsp canola oil, divided 1 1/3 cups frozen peas and carrots blend 3 green onions chopped 2 cloves garlic, minced 2 large eggs 3 Tbsp low-sodium soy sauce Salt and freshly ground black pepper Sriracha, for serving (optional) Directions In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.

Skinny Orange Chicken Recipe. Skinny Orange Chicken This "skinny" orange chicken recipe is made with a heavenly orange chicken sauce, but without all of the calories of traditional Chinese orange chicken. Everyone will love it! Happy New Year’s, everyone! I hope that your 2014 is off to a terrific start. So for all of you new years resolution folks who are out there scanning the world wide webosphere looking for lighter recipes after a holiday season full of sweets, you’ve come to the right place.

This version packs all of the amazing sweet and savory orange flavor of the restaurant-style version, but with only a fraction of the calories and fat. Interested? Read on for the simple how-to with a photo tutorial. (Before we get to the recipe, I also wanted to invite you to participate in our New Year’s Instagram giveaway. The main key to lightening up this restaurant classic is that we simply saute the chicken instead of fry it. And as I said, this skinny orange chicken recipe can literally be made in about 20 minutes. ! 12-Minute Chicken and Broccoli. Broccoli lemon chicken with cashews recipe. Slow Cooker Sesame Garlic Chicken.