Mexican Chicken and Rice Casserole

Kid favorite: Recipe found here

INGREDIENTS

• 2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
• 1 cup Basmati White Rice (you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice).
• 1½ cups Chicken Broth
• 1 16oz jar medium Salsa (about 1½ cups) You can use a more mild Salsa or more spicy, depending on what you prefer.
• 1 cup frozen Corn
• 1 15oz can Black Beans drained and rinsed
• ¼ cup fresh Cilantro chopped
• ½ tsp Cumin powder
• ½ tsp Chili powder
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• 1¼ cups Mexican Chedder Cheese
• 2 Tbs Coconut Oil
• Toppings:
• 1 Avocado pitted, skin removed and diced
• 1 Tomato diced
• 1 Lime cut into wedges
• Add any other topping you prefer, sour cream, more salsa, etc.

INSTRUCTIONS

1. Prepare Rice.
2. In medium sauce pan add 1 cup Basmati Rice and 1½ cups Chicken Broth.
3. Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
4. While the Rice is cooking, prepare chicken.
5. In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
6. Cook until no longer pink in the middle, about 10-15 minutes.
7. Preheat oven to 375 degrees
8. In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
9. Mix in 1 cup cheese.
10. Add to lightly grease 2 quart casserole pan.
11. Top with remaining cheese.
12. Bake for 15 minutes.
13. Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
14. Enjoy!

Crockpot Chicken & Leek Stew

Serves: 6

           9    chicken drumsticks, skin removed

• 6cups water
• 2medium carrot, sliced
• 2stalk celery, sliced
• 3/4cup barley
• 3teaspoons chicken bouillon
• 2teaspoons salt
• 1⁄4teaspoon pepper
• 1bay leaf
• 2cups leeks, with tops (sliced and cleaned very well)

Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.



Adapted from:
http://www.food.com/recipe/cock-a-leekie-chicken-and-leek-soup-7702

BOMB Coconut Curry!!

INGREDIENTS

• 
  1 large onion, cut into 10 wedges
  
• 
  1 red bell pepper, cored and cut into squares
  
• 
  2 tablespoons (30 ml) olive oil
  
• 
  1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes
  
• 
  2 cloves garlic, finely chopped
  
• 
  2 teaspoons (10 ml) chili powder
  
• 
  2 teaspoons (10 ml) curry powder
  
• 
  1/2 teaspoon (2.5 ml) ground turmeric
  
• 
  1 can (398 ml/14 oz) coconut milk
  
• 
  1 tablespoon (15 ml) honey
  
• 
  Salt and pepper
  

PREPARATION

1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
3. Serve with basmati rice.

Curry Drumstricks

Video explanation here

Blend the following in a food processor until as smooth as desired.

1= Tray Chicken Drumsticks (10-16 pcs)
4= Tbsp. Olive Oil
2= Onion
2= Tomato
1= small piece of Ginger
8= Garlic Cloves
3= Green Chili
1= Potato (secret ingredient)

Cook over stove stop over medium high for about 10 minutes. Then add the following spices:
2= Tsp Salt to taste
2= Tsp Turmeric Powder
2= Tsp Garam Masala
2= Cumin Seeds (Zerra)
1= Cup of water (gravy to taste)

Add the chicken drumsticks (remove skin and cut them 2 times to the bone to faster and tastier cooking)
Simmer until the chicken is done, about 20-25 minutes.

Add cilantro, and enjoy!!

Chicken and Broccoli Stir Fry

Well hello!! Thought I'd post this recipe that I tried this week, one that I will be making on a regular basis!! Enjoy!

INGREDIENTS
Slightly adapted from: Food Network

Marinade for 15 minutes:

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 Tablespoon water
• 1 tablespoon dark sesame oil

Remainder:

• 2 Tbs cornstarch
• About 1/2 cup water
• 3 tablespoons vegetable oil
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce

Garnish: toasted sesame seeds, optional
Rice Serving suggestion: Jasmine rice


DIRECTIONS:

1. Start your rice
2. In a medium bowl, toss the chicken with the marinade ingredients: scallion whites, garlic, ginger, soy sauce, sugar, cornstarch, salt, water, and the sesame oil. Marinate at room temperature for 15 minutes minimum.
3. While that is marinating, mix the 1 Tbs of cornstarch with 1/2 cup water.
4. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
5. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes, if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. 
6. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve on rice.

Printable Recipe Here!

Bon Appetit!
Cathy

Best Chicken Marinade Ever

I kid you not when I say that this is the best chicken marinade ever. At the beginning of each week I marinade a bunch of chicken and then grill it. I make 5 lunches for my husband for the week and sometimes we free the rest for later meals. This marinade is awesome- have I mentioned that yet?

INGREDIENTS

Slightly adapted from All Recipes

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1/2 tablespoon black pepper 
• 1 tablespoon dried parsley flakes

DIRECTIONS

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

Grilling the chicken tastes the best. Once it is done I steam some vegetable and cook some rice and make individual lunches for the week! It tastes great!

Enjoy !!

-Christy

Coconut Curry Chicken

Ingredients:

source:  Sweet Treats and More

• 2 lb boneless skinless chicken breasts, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large green bell pepper, seeded and chopped
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1 tsp crushed red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp cornstarch

Directions:

Grease your slow cooker with Pam.  Place the chicken and carrots on the bottom of slow cooker. 

Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours. 

An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour.

**This will thicken up the sauce.  When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.  

Serve over rice, with Naan, and garnish with cilantro.   

**if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce.  This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce. 

Kid Friendly Sweet Potato Quesadillas

We've been having a hard time with dinner lately with our 6 year old boy. Nothing tastes good apparently, who knew.

My solution, to try and find healthy meals that my husband and I will enjoy, and that the kids will eat and want seconds.  This recipe was mission accomplished!

Here it goes:

Ingredients:

• 1 small sweet potato, peeled, cubed, and boiled (10 minutes)
• 1 Tbs olive oil
• 1-15 ounce can of black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic
• handfull of cilantro, washed and chopped
• 1/4 cup sour cream, plus extra for topping
• 10 - 6 inch wheat (recommended) flour tortillas
• 1.5 cups shredded chicken (I used leftover chicken)
• 1-2 cups monterey jack cheese (recommended, but you can use any other cheese)
• Toppings of your choice: sour cream, salsa, fresh tomatoes, cilantro, etc..

Directions:

1. In a heated skilled, heat olive oil. Add onions, garlic, cilantro. Cook for 3-5 minutes, then add black beans and cook a few more minutes to heat them through.
2. Add the cubed/boiled sweet potato to the skilled, as well as the sour cream. Use a hand blender to blend mixture into a puree (this is the trick to getting kids to eating veggies--next time I will add spinach in this mixture, mwuahaha!)
3. Heat another pan. Add a couple spoon-fulls of the mixture onto a tortilla and spread to cover, add some shredded chicken and then some cheese, and top with another tortilla. Place in the heated pan and cook for 1-2 minutes, or until golden brown. Flip and repeat.

Enjoy friends!
Cathy

Butternut Squash Curry

This recipe never fails me! It is the kind of recipe you can work on throughout the day or even a few days before. The preparation is all worth it in the end! I absolutely love curry and coconut so this is the perfect recipe for me! Our sister-in law, Dana is the one who introduced it to us. It is so good!

Ingredients

• 1 2 to 2 1/2 pound butternut squash
• 3 tablespoons brown sugar
• 1 teaspoon curry
• 1 medium white onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1 14 oz can unsweetened coconut milk
• 1 14 oz can/box chicken broth
• 2 cups,cubed cooked chicken breast
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hot White Jasmine Rice
• Cashews (optional)
• Cilantro, chopped (optional)

Source

Directions:

-Preheat oven to 350

-Spray a rectangular baking dish with cooking spray. Cut squash lengthwise and remove seeds and pulp

-Place squash flesh side down onto the baking dish

-Bake for 30 minutes

-Remove squash from oven and flip the squash right side up.

-Sprinkle the squash with brown sugar and 1 tsp curry and bake for another 20 to 25 minutes, until squash is soft and the flesh can be scooped out.

-Scoop squash out into a bowl and mash well with potato masher, set aside until needed.

-Cook rice in rice cooker.

-For the soup, sauté onion in olive oil over medium high heat until the

onion is translucent and soft, 4 to 5 minutes.

-Add ginger and garlic and cook for another minute.

-Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper

-Cook soup until heated, about 20 minutes

-Serve over hot rice and garnish with cilantro and cashews

Enjoy!!

Chicken Stroganoff

I made this a few weeks ago...a little twist off beef stroganoff (which I love) but for chicken lovers! I really enjoyed it, it was simple and easy and I will make it again!

Ingredients:
Serves: 4
Time: 25 minutes!!

• 12 ounces wide egg noodles
• 3 Tbs butter
• 1 small onion, chopped
• About 2 cups (or 4 ounces) of white or cremini mushrooms
• 1 lbs boneless skinless chicken, cut into chunks
• 2 Tbs all purpose flour
• 1 tsp paprika (plus more for topping)
• 1 tsp salt
• 1/4 tsp fresh ground pepper 
• 1 cup chicken broth (or mushroom)
• 1 Tbs Worcestershire sauce
• 1/2 cup sour cream (plus more for topping)
• 2 Tbs fresh parsley, chopped

Directions:

1. Boil noodles in a large pot of salted water, as directed.
2. In the meantime, melt 2 Tbs butter in a large skillet over medium-high heat. Add the onions and cook until a little soft, about 2 minutes. Add mushrooms, and cook until they begin to brown, about 2 minutes. Add remaining Tbs of butter, the chicken, flour, paprika, salt, and pepper. Cook, stirring, until the chicken browns, about 3 minutes
3. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until it thickens, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue to simmer until the chicken it cooked through, about 2 more minutes.
4. Put noodles on a plate, add the chicken mixture, and then top with parsley, paprika, and sour cream if desired.

Enjoy!

Cathy

Source: slightly altered from Food Network Magazine (Volume 5, number 8, October 2012),  p.92

Bourbon Chicken

I love going to a mall and eating from a chinese place...it's always my go to quick food especially when at a mall. I made this one night and it turned out quite good! I didn't make it as spicy as the original recipe called for and it was just the way I liked it.

Bourbon Chicken

Slightly adapted from: Lin Marie

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 3 garlic cloves, crushed
• 1/4 teaspoon ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1/2 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

1. Heat oil in a large skillet.

2. Add chicken pieces and cook until lightly browned.

3. Remove chicken.

4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

5. Add chicken and bring to a hard boil.

6. Reduce heat and simmer for 20 minutes.

7. Serve over hot rice with a side of veggies

Enjoy !!

-Christy