Another take out fake-out recipe! Homemade versions of takeout food might be one of my favorite things to make. They are way healthier than the restaurant versions. I’ve had this recipe in my “to make” box for about 2 years now. And I finally got around to making it for my parents. I know I will be making it again soon for Brian. We both love orange chicken but don’t eat it very often because it is so unhealthy. Fried then smothered in a sugar sauce. This version isn’t fried which cuts down on a ton of fat and calories, but still tastes amazing. I think it could easily made into a vegetarian recipe by substituting tofu and still taste great. Ingredients: 1 pound of boneless, skinless chicken breasts(pounded to 1/2 in thick) 1 teaspoon olive oil juice from half of an orange 1/2 of an orange, peeled and cut
Sunday night I had my friend Katie over for dinner. Sometimes, I get a little overzealous when planning menus. Brian deemed it a mini Thanksgiving after I told him everything I planned on making, so I ended up cutting out a braised kale dish. What did I make? A mess: And I made a braised chicken with leeks and parsnip dish from this month’s Whole Living magazine. It was easy, healthy and delicious. I also made stuffing for the second time ever. Last year was oyster stuffing. I have been super curious about cornbread stuffing. I made this recipe from Paula Deen. Holy amazing. Beware, it makes a giant pan. Way more than necessary for 3 people, but Brian and I have been loving the leftovers. This is the stuff dreams are made of. I also made a side of mashed cauliflower. Healthier than mashed potatoes with all the warmth
I love Indian food. I love curries. I love the way your house smells after you cook them. What’s better than to come home to that smell and dinner made? Not much. Adapted from this Pinterest recipe. Ingredients: 2 pounds boneless, skinless chicken breasts, cut into cubes 5 large carrots, peeled and diced 1 medium onion, peeled and quartered 1 large bell pepper, seeded and chopped 2 cloves garlic, peeled 5oz tomato paste 14oz can light coconut milk(use full fat if you want) 1 1/2 tsp salt 1 1/2 tablespoons curry powder 1 tablespoon garam masala 1 jalapeno(I used two and it was very spicy) 2 tablespoons water 1 1/2 tablespoons corn starch Place carrots in bottom or slow cooker. Place cubed chicken on top of that. Put everything else except the water and corn starch into the food processor. Process/blend until mostly smooth. Pour the sauce over the chicken
Friday night Brian and I met some of my college friends out for drinks and had a lot of laughs. After being out late on Friday, most of Saturday was dedicated to watching college football, recovering, finishing up Halloween costumes and making pizzas. Teenage Mutant Ninja Turtle style cookie pizzas. Your turtles: The pizzas: Sunday we got up and headed to wait in line to cast our votes early. Votes cast! Civic duty done. Most of the rest of the day was filled with errands and cleaning. I made Iowa Girl Eats take out fake out sesame chicken. Very tasty and easy to make. Next time I might add a little fresh ginger and some cashews.
The inspiration for making fresh pesto…the chicken pesto sandwich. Take some nice bread for your boyfriend. And a slice of sprouted grain for yourself. Heat cast iron grill pan until nice and hot. Slather some fresh pesto onto the bread. Layer on some fresh mozzarella. Top with some nice chicken. Add some tomatoes(optional for boyfriend) mandatory for me. Add some more pesto to the other side of the bread. Butter outside of bread. Place in grill pan and place something heavy(and non-flammable) on the other side to weight it down a bit. I used a heavy dinner plate. After a few minutes, flip sandwich. Replace heavy object on top. After a few more minutes, take off stove and pair with homemade tomato soup. So hot and melty inside with crisp and crunchy bread on the outside.
We have about a once a week meat habit in our house. Maybe less. We happened to be at the grocery store last week and there was a big sale on chicken breasts, so we bought some. I used some to make a chicken taco soup and this very delicious BBQ pineapple chicken. Ingredients: 1 pound thinly sliced chicken breasts 1/2 cup bbq sauce 1-2 cloves garlic minced 1 8oz can pineapple slices/rings 1/4 cup chopped cilantro 1/4 cup water pinch of salt pinch of red pepper flakes(optional) dash of pepper juice of 1/2 of a juicy lime water Start by mixing the bbq sauce with a little water to thin it out. Think marinade, not sauce. Add garlic, cilantro, red pepper flakes, lime juice, salt and pepper to the mix. You can also get a little wild and crazy a tablespoon or two of the juice from the pineapple
Do you have a spring gathering that requires bringing food? Do you really want to wow them? Perhaps a baby or bridal shower? Make blueberry tarragon chicken salad. This is afresh, simple and flavorful recipe that you would expect to get in an upscale cafe. Now, you can make it at home. Recipe adapted from Our Life in the Kitchen. Ingredients: 2 lbs chicken tenderloin, cooked and diced 2 green onions, white and light green parts, thinly sliced 2 tablespoons fresh or dried tarragon 3/4 cup blueberries 4 oz blue cheese, crumbled 1/4 cup blueberries 2 tablespoons sugar 1/3 light extra virgin olive oil 1/3 cup pomegranate vinegar(or blueberry or blue pom) 1 1/2 tablespoons poppy seeds 1/4 cup cream black pepper to taste In a large bowl, combine diced chicken, green onions, 3/4 cup blueberries, tarragon and blue cheese. Set aside. In a medium bowl, muddle 1/4 cup blueberries
Brian was getting tired of having to fend for himself as I have been making detox recipes for myself for the last 2 weeks. So, I showed a little compassion and make him a big dish of chicken broccoli and rice bake so he’d have meals for a few days. He seemed to really like it. Ingredients: 3/4 to 1 lb of chicken, cooked and diced 1 small head of broccoli, florets and pieces, steamed 2 cups wild rice, cooked 1 can low-fat condensed cream of mushroom soup 1 cup water Preheat oven to 350F. Put ingredients into oven safe baking dish. I used a 9×9. Bake for 20-25 minutes until heated through. Makes 4 large servings or 6 smaller servings. This is a quick and easy all-in-one dish that is full of flavor. Grains, protein and veggies without the hassle of three separate dishes.
We eat chicken multiple times a week, but almost always in a boneless, skinless form. I’m not a big fan of bones in my meat but needed to mix things up a bit. I’m glad I did. These thighs were extremely moist and tasty. Recipe adapted from she wears many hats. Ingredients: 3 tables spoons olive oil 3 tablespoon soy sauce 5 tablespoons honey 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 ground pepper 6 chicken thighs Preheat oven to 425F. Mix the first 6 ingredients together in a large ziploc bag. Add the chicken to the ziploc bag and toss to coat. Put in refrigerator and let marinate for 30 minutes to 2 hours. When ready to bake, place chicken in a baking dish. Bake for 25 minutes with the skin side up. I had to put them in two separate dishes as all the thighs wouldn’t fit in one
What’s better than nachos? MEGA NACHOS! That’s what I had for dinner tonight. I made tacos for dinner last night and had some seasoned chicken meat left over and didn’t want tacos again. Problem: I wanted nachos, but they aren’t very healthy And I didn’t want to negate all the time I’ve been spending in the gym. Solution: A modified version, now known as the mega nacho. I started with the base of a half of a hard taco shell. I spread a small layer of jalapeno hummus on it, because I’m addicted to it, it’s wonderfully spicy and it will work nicely as a moisture barrier for the shell. Then a layer of chicken, topped with salsa. I placed some cheese on the salsa and some jalapeno on top of the cheese. I microwaved that until heated through and the cheese was melted. Then I topped everything with a little Greek yogurt(it’s