March 26, 2011 at 11:54 am (black pepper, boneless skinless chicken breast, broccoli florets, butter, cream of mushroom soup, frozen broccoli, linguine, Main Dish, milk, parmesan, Quick Dishes, stovetop)
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings.
1/2 of a 16 oz package linguine
1 C fresh or frozen broccoli florets
2 T butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can condensed cream of mushroom soup
1/2 C milk
1/2 C grated Parmesan cheese
1/4 t ground black pepper
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1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
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February 25, 2011 at 8:55 pm (7 ingredients or less, black pepper, boneless skinless chicken breast, boneless skinless chicken thighs, butter, chicken leg quarters, chicken thighs, flour, Main Dish, oven, paprika, sage, whole chicken)
Prep Time: 10 Min
Cook Time: 40 Min
Ready In: 50 Min
Yield: 6 servings
3 pounds chicken, cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/2 cup butter
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1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
3. Melt butter/margarine in a 9×13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
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November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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October 27, 2010 at 3:03 pm (Asian, baby spinach, black pepper, bok choy, boneless skinless chicken breast, chow mein noodles, cilantro, cornstarch, fresh ginger, garlic, limes, Main Dish, peanut oil, Quick Dishes, red chile pepper, romaine, scallions, sea salt, shiitake mushrooms, soy sauce, vegetable oil, water chestnuts)
by Jamie Oliver.
This dish makes use of a tender juicy Asian cabbage called bok choy, which is simple to cook and really tasty. You should be able to find bok choy in your local grocery store, but, if not, a nice heart of romaine (halved) or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.
Serves 2.
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
1 large skinless chicken breast fillet
sea salt and freshly-ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
optional: 4 shiitake mushrooms
4 oz (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 (8 oz) can water chestnuts
2 – 3 T soy sauce
1 small lime
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To prepare:
1. Put a large pan of water on to boil.
2. Peel and finely slice the ginger and garlic.
3. Finely slice the chile.
4. Slice the chicken into finger-sized strips and lightly season with salt and pepper.
5. Cut the ends off your scallions and finely slice.
6. Pick the cilantro leaves and put to one side and finely chop the cilantro stalks.
7. Halve the bok choy lengthwise.
8. If using the mushrooms, either tear into pieces or leave whole.
To cook:
1. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
2. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
3. Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
4. Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
5. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
6. Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
7. Remove from heat and stir in 2 T soy sauce.
8. Halve the lime, squeeze the juice of one half into the pan, and mix well.
9. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
10. Stir in the noodles and bok choy , with a little of the cooking water to loosen if necessary, and mix well.
11. Have a taste and season with more soy sauce if needed.
To serve:
1. Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
2. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
3. Serve with lime wedges.
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October 26, 2010 at 1:44 pm (black pepper, boneless skinless chicken breast, broccoli florets, carrots, chicken broth, cornstarch, dark sesame oil, garlic, granulated sugar, ground ginger, hot cooked rice, kosher salt, light soy sauce, Main Dish, medium shrimp, mushrooms, olive oil, onion, orange juice, Quick Dishes, red pepper (cayenne), snow peas, stovetop)
Serves 6.
Sauce:
1 C water
1/3 C soy sauce
1/4 C cornstarch
1/4 C orange juice
1 T sugar
1/2 t ground ginger
1/2 t dark sesame oil
1/4 t kosher salt
1/4 t ground red pepper
1/2 t freshly ground black pepper
1 (14-oz) can chicken broth
Stir-fry:
2 t olive oil, divided
12 oz skinless, boneless chicken breast, cut into 1″ pieces
2 C coarsely chopped broccoli florets
1 C chopped carrot
1 C mushrooms, halved
1 C snow peas, trimmed
1/2 C chopped onion
2 garlic cloves, chopped
1 1/2 lb medium shrimp, cooked and peeled
3 C hot cooked long-grain rice
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1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 T olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan, and stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
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July 28, 2010 at 2:31 pm (apricots, baby arugula, black pepper, boneless skinless chicken breast, european-style salad mix (mescalun), grill, Main Dish, olive oil, parsley, plums, Quick Dishes, red onion, Salad, salt, Summer, tarragon, vegetable cooking spray, white wine vinegar)
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.
Serves 4.
2 (6 oz) skinless, boneless chicken breast halves
1 T minced fresh parsley
2 t minced fresh tarragon
1/2 t salt, divided
1/4 t freshly ground black pepper
Cooking spray
3 T olive oil
4 t white wine vinegar
Dash of freshly ground black pepper
4 C baby arugula
4 C gourmet salad greens
3 apricots (about 8 oz), pitted and thinly sliced
1/3 C thinly vertically sliced red onion
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1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2″ thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 t salt and 1/4 t pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 t salt and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 C arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
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June 17, 2010 at 9:52 am (7 ingredients or less, black pepper, boneless skinless chicken breast, cream of broccoli soup, lemons, Main Dish, milk, Quick Dishes, stovetop, vegetable oil)
Prep/Cook time: 20 minutes
Serves 4.
1 lemon
1 T vegetable oil
4 skinless, boneless chicken breast halves
10-3/4 oz can cream of broccoli soup
1/4 C milk
1/8 t ground black pepper
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Cut 4 thin slices of lemon. Squeeze 2 t lemon juice from remaining lemon.
Heat oil in skillet. Cook chicken 10 minutes or until browned.
Add soup, milk, lemon juice and black pepper. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
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June 11, 2010 at 3:14 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, butter, dijon mustard, flour, Main Dish, onion, salt, stovetop)
Prep time: 5 minutes
Cook time: 30 to 35 minutes
Serves 8.
3 T butter
8 boneless skinless chicken breasts
1 t salt
1 C finely chopped onions
2 T flour
2 C water
2 T Dijon mustard
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1. Heat the butter in a very large skillet that will accommodate the chicken without overlapping, or use 2 smaller skillets. Sprinkle the meat with salt and pepper. When the fat is hot, brown the pieces on medium to high heat approximately 2 1/2 to 3 minutes on each side, until nicely browned.
2. Mix in the onion and keep cooking for 1 minutes. Sprinkle the flour on the pieces, turning so that all the pieces are coated. Cook 1 minute to lightly brown the flour. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet, and boil gently for 20 minutes. Remove the meat to a serving platter.
3. Reduce the sauce to about 1 1/2 C and mix in the mustard. Do not allow the sauce to boil after you add the mustard. Place the chicken pieces back into the sauce and keep on very low heat for 10 to 15 minutes. This macerating of the chicken pieces in the sauce develops taste in the dish. Serve with sauce.
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February 26, 2010 at 11:17 am (all-purpose flour, boneless skinless chicken breast, chicken broth, dried thyme, egg noodles, Main Dish, olive oil, onion, paprika, Quick Dishes, scallions, stovetop, thyme leaves, vegetable oil, yogurt)
Prep Time: 30 min
Total Time: 30 min
Makes: 2 servings
2 cups uncooked noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired
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1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
High Altitude (3500-6500 ft): No change.
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February 26, 2010 at 10:45 am (7 ingredients or less, black pepper, boneless skinless chicken breast, Main Dish, olive oil, onion, parsley, Quick Dishes, salt, shallots, stovetop, Summer, zucchini)
Prep Time:5 min
Start to Finish:20 min
Makes:4 Servings
8 shallots OR 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1¼ pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
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1. Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
2. Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
3. Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
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