I’m flirting with going vegetarian. I’m reading up on different kinds of grains, beans and legumes. I dream about finding joy in bowls full of greens. I constantly (weekly) ask my husband if he thinks he could go meat-free (the answers are always inconclusive -or- NO). But for now, I’ll try and focus on eating healthier meats. Like chicken. If you’re anything like me, you eat a TON of chicken. I think chicken is the healthiest lean protein to eat (aside from fish – but I’m not in Seattle here) and one of the cheapest to get all natural, free range, or organic. This is where I run into problems. Here’s one that’s great. Garlic-Lime Chicken Adapted from All Recipes 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/4 teaspoon dried thyme 1/4 teaspoon dried parsley 4 boneless, skinless chicken breast halves 1. Like this: Like Loading...
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Inchi Kabin/Nyonya Fried ChickenThis is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. Ingredients: 1 small chicken – about 2.5 pounds Marinate: 2 tbsp curry powder 2 tbsp grated ginger 2 tbsp chili powder – you can use less 1 tsp garlic powder 2 tbsp soy sauce 1 tsp coriander powder 1 tsp cumin powder 4 tbsp coconut milk Salt to taste 1. Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.
PF Changs Lettuce Wraps RecipeHey there, darlin! I see you're new here. Check out my monthly newsletter, where I send out free recipes and giveaway lots of cookbooks and fun kitchen gadgets. I've also got a new book out, which I wrote to celebrate my favorite things ever: pasta and CHEESE. Why should you care about this PF Changs Lettuce Wraps Recipe? So you waited until the last minute to make reservations for Valentine’s Day, and everywhere is booked. The way I see it, you have two options: try your chances downtown, or make something at home. This recipe is pretty easy – my friend Lisa made it just last week, and she downright hates to cook. You could even make this recipe with leftover chicken from another dish, if you’ve got some lying around. Wanna-be PF Chang’s Lettuce Wraps Recipe Author: Stephanie Stiavetti Recipe type: Entree Cuisine: Asian Serves: 4 Prep time: Cook time: Total time: Despite the long ingredient list, you can throw this together in about 30-45 minutes. Ingredients Instructions (Photo credit: Uchu75)
Honey Glazed Chicken and Bacon BitesI had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
Cajun Chicken Pasta on the Lighter SideCelebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce. One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy! I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. This dish comes together rather quickly once all your vegetables are chopped. You can make this with shrimp instead of chicken, or use a combination of both. Cajun Chicken Pasta on the Lighter SideSkinnytaste.comServings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 ptsCalories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 gSodium: 126.5 mg (without salt) Ingredients:
Baked Cheesy Chicken BakeToday’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms. Now I know the sun-dried tomatoes aren’t something most of you probably keep on had, so you could just leave them out if you like. Then just up the amount of chicken or mushrooms by 1 cup or I was thinking some broccoli or asparagus tips would also work well in place of the tomatoes. I did however really enjoy the sun-dried tomatoes in this dish but some of my family did eat around them. Another great thing about this recipe is it makes two – 2 quart dishes. When I made this recipe I also decided to try it with some pasta samples that I had received from Ronzoni . Finally, the winner of the “Nourish Your Inner Goddess” giveaway from Yoplait and MyBlogSpark is: Kate who said: I always love any kind of berry yogurt. Congrats Kate! Baked Cheesy Chicken Penne
Kung Pao Chicken RecipeHere’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. Ingredients:1lb boneless-skinless chicken breasts (cut into 1” pieces) 1 tablespoon cornstarch 2 teaspoons sesame oil 3 tablespoons green onions (chopped) 3 garlic cloves (minced) ½ teaspoon crushed red pepper flakes ½ teaspoon powdered ginger 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts Cooking Instructions: Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Step 4: Return chicken to the wok and coat with sauce.
Filipino Adobo ChickenIn the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat. My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well. I hope you all enjoyed your Thanksgiving and didn't eat too much! Filipino Adobo ChickenAdapted from Kitchen Confidante Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g Ingredients:
Chicken Spaghetti CasseroleChicken Spaghetti Casserole When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! I live in San Diego- not really the Casserole Capital of America. This is quite the cheesy casserole, and I mean that in a good way. Here’s what you’ll need for this recipe. Boil the pasta, just so it’s kinda al dente (still has a slight bite to it). Melt 1 tablespoon of butter in a pan. Cook the veggies in that melted butter, just until they’re a little bit softened up. Mix nonfat milk with fat-free cream of mushroom soup. Pour that sauce into the veggies. Mix it up. Add cheese. It melts into the sauce nicely. Mix in chopped, cooked chicken and the pasta. Add some tabasco for flavah. Pour it into a greased baking dish. It looks purdy, don’t it? More cheese. Sprinkle it on the top. Bake it for a half hour or so, and it comes out all bubbly and hot and melty.