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Lemon Grilled Chicken

17 Jun

lemon chicken

No question–summer is grilling season. And much as I love the convenience of tossing chicken into a bowl of premade marinade, the lists of ingredients on those bottles are often a big turn-off. I can’t pronounce half that stuff. Doesn’t make a lot of sense to make healthy grilled food doused in chemicals.

This is a really simple alternative. It’s a very light, fresh lemon marinade that took me about three minutes to throw together from fresh ingredients in my refrigerator and pantry. And the best part was that everyone liked it. We served it with some yukon gold potatoes sliced thin, sprinkled with olive oil, salt, and dill, and roasted at 425 for about half an hour (until they get crispy on the outside), and simple steamed broccoli, and the grown-ups paired that with some sliced cucumbers and tomatoes with balsamic vinegar. It was a great summer dinner.

Next time you’re thinking about one of those bottles of marinade, try this. Couldn’t be easier. You need:

Chicken breasts, boneless and skinless, halved crosswise (I used about two pounds–we’ll have leftovers tonight)

2 tbsp finely minced onion

1 clove garlic, finely minced

1/4 c olive oil

1/4 c white wine (you could use chicken broth)

1 tbsp dried oregano

1/4 tsp salt

Zest and juice of one lemon

Dash of sriracha or other hot sauce

Put your chicken in a bowl or zip-top bag.

Whisk together the rest of the ingredients and pour over the chicken. Let it sit for a few hours (mine sat all day), stirring or turning every so often.

Heat your grill, throw the chicken on there, and cook until it’s done (165 internal temperature).

 

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Accidental Chicken

16 Jan

**peeks around corner**

**clears throat**

Happy New Year!!

Yes, I’m still here. No, I’ve not been ignoring you all on purpose. Again. Life has intervened, interrupting both my creative and kitchen mojos. But the fog seems to be lifting, I’m cooking again, and we’re going to give this another shot if you’ll still have me (please say yes!).

So. Let’s talk chicken.

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Let’s talk about buying a chicken and happily setting it out on the counter to roast on a night your husband is away (because you love, love, love roast chicken and he pretty much hates it) and then remembering that you’d cleaned out the frig and freezer recently and had none of the lovely things you normally stuff inside and set around a bird before it goes into the oven. You have, of course, two choices: sadly put the chicken into the freezer for another time and have cereal for dinner, or improvise.

I chose #2. Because I really had my heart set on roast chicken that particular night. Improvising won, and I rummaged around and put my chicken in the oven with the stuff I had in the house, and he cooked up and cooled off and I carved him up, and guess what?

Best. Chicken. Ever. Seriously–I am in love with the way he got all moist and aromatic and delicious and perfect, and the fact that this was way less work than the usual way I cook a whole chicken, and Accidental Chicken is now my go-to recipe for nights the roast-chicken-hating spouse (freak) isn’t home for dinner.

So now, I’m going to stop rambling on and tell you how to make amazing chicken with a minimum of ingredients or fuss, and I hope you’ll give this a try. OK? Cool. You need:

1 chicken, giblets and guts removed (Thou Shalt Not Cook the Plastic Packet o’ Yuck Inside)

1 tsp dried thyme

1/2 tsp salt

2 small oranges (or 1 large orange, or 1 orange and 1 lemon–whatever floats your boat)

4-5 cloves of garlic, unpeeled

1 onion, sliced into 1/2-inch thick slices

1/2 cup white wine

1/4 cup (ish) water

About 1 tbsp of butter

Preheat your oven to 425 degrees. Spray a large roasting pan or casserole dish (I use a 9 x 13 Pyrex dish) with your nonstick goodness of choice. Pour your wine and water into the dish so it covers the bottom (add more water if you need it). In the middle of the dish, lay your onion slices and garlic cloves–this will be the rack your chicken sits on.

Rub the inside of your chicken with the salt and thyme. Cut your citrus into quarters and shove it all down in there. Gently rub the outside of the bird with the butter, and lay it on top of the onion and garlic, breast-side down. Like this:

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Stick your meat thermometer into Mr. Chicken’s thigh and pop him into the oven, being very careful not to slosh your wine/water out all over the place. Let him roast for about an hour or until that thermometer says his thigh is 165 degrees. Take him out of the oven (careful!) and let him cool for 15-20 minutes before you carve him up. You can also enjoy those onions and garlic down in the pan, which I think are God’s own vegetables, if you want.

 

Twofer! Cilantro-Lime Scented Rice, and Easy-Peasy Burrito Bowls

10 May

My poor blog.

My poor kitchen.

Ignored, ignored, ignored.

Y’all have these weeks, right? (Please say yes.) These weeks when the day starts and you blink and it’s over? Spring seems to be the worst for it. School is insane and work is crazy-busy (which is a good thing!) and activities are ramping up and the things that are non-necessary go right out the window for awhile? It’s been like that around here, and we’ve been eating lots of favorite dishes–the things I can make with my eyes closed and what’s in my freezer and pantry. Stuff I’ve already shared with you.

The other day, though, I moved my office into my kitchen and started playing with food in between returning calls and doing all the must-dos, and do you know what happened? Besides my house smelling glorious and my mood improving immensely (playing with food is zen!)?

My kids declared this the “best dinner ever.” Cleared their plates and asked for more, and it was healthy! Thank you, hour of happiness!

Today, you get a twofer. I’m going to tell you how to make my burrito bowls, which are a combination of cilantro-lime scented rice (I call it that because the flavors are subtle but delicious) and the fixings to turn that into a whole meal. Let’s start with the rice.

To make it, you need:

1 1/2 cups of uncooked white rice

1 tbsp butter

The juice of a lime

A small bunch of cilantro (trust me–it’s not overpowering here)

2 3/4 cups of water

A dash of salt

Put a small saucepan over a medium flame and melt your butter in it. Stir in your lime juice and rice and cook it for just a moment or two, to let the rice soak up the flavors. Once the butter and juice have been absorbed, add your water, put a lid on it, and bring it to a boil. Then lower the heat, crack the lid a little bit (to avoid mushy rice), and let it simmer until all the liquid is gone–about 20 minutes(ish). Once that happens, chop your cilantro (you want a tablespoon or so of very finely chopped herb), remove the rice from the heat, and stir everything together. Eat immediately or pop this in the fridge for later–it reheats beautifully.

Easy, right? Smelling yummy? So now you need to make the rest of the stuff for your burrito bowls.

I’m using beef for this recipe. I bought a 3-pound pot roast and cut it in half. Half went into this dish, and the other half was wrapped tightly and put in the freezer for another night. Pot roast was on sale and we’ll get another dinner out of it. Always good. But you can use chicken or pork just the same–whatever you like. It’s all going to act pretty much the same.

This is one of those dishes, actually, that you should tailor for your own family. Use my directions more as a method than a recipe. Use the veggies you like, the toppings you like, the meat you like. Totally versatile. You could even do this with fish, but I’d recommend grilling it rather than putting it in the slow cooker as we’ll do with meat.

So. Burrito bowls. Best dinner ever. Ready? You need:

1.5 pounds of beef (use chicken, pork, or turkey if you’d rather)

2 cups of beef broth (use chicken broth if you’re going with white meat)

1 tbsp fajita seasoning (I get mine at the Spice Hunter; use the grocery store stuff if you want, but watch the salt)

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp onion powder

1 onion, halved and cut into half-moon slices

2 peppers (I used red bell. Use whatever veggies you like)

Toppings: We used cheese, salsa, and chopped avocado.

Spray your slow cooker with olive oil. Pour the broth into it.

Combine all the spices above and gently rub your meat with them on all sides. Let it sit for 15-20 minutes at room temperature (you won’t die unless it’s a super hot day. Room temp for a bit lets the meat and rub get to know each other. If it’s super hot and you don’t have your A/C on, do this in the fridge for an hour or two.). Gently put it in the slow cooker and cook on low 8 hours or high 4, or a combination of the two.

I suspect you could pitch the veggies in the crock right along with the meat–if anybody tries that, please come back and let us know. But I made mine on the stovetop:

Heat a heavy skillet (I like cast iron for this) over medium heat and add a little olive oil. Immediately stir in your onions with a pinch of salt. Let those cook until they’re nice and dark brown and crunchy-like around the edges. Remove them from the pan and set aside.

Cut your pepper into strips and lay them, skin-side down, in the same skillet. Let them cook about 5 minutes or until charred. Put those to the side with the onions.

When your slow cooker time is done, carefully remove your meat to a cutting board and shred it with two forks. You’re ready to assemble your burrito bowls!

Put a scoop of rice into each bowl and top it with the charred veggies, meat, and toppings. How stinkin’ easy is that? Happy dinner! Ole!

 

Breakfast Quinoa

16 Apr

I have a super-healthy friend who loves quinoa (which makes total sense–the nutritional stats on this whole grain are unbelievable and it’s tasty too), and she mentioned to me this weekend that she was going to try to do something with it for breakfast. That sounded like an outstanding idea to me. I mean, if egg protein is good for you first thing in the morning, quinoa protein must just about knock breakfast out of the park from a staying-full-all-morning standpoint.

I came home and started thinking about making quinoa a little bit sweet and a little bit cereal-like, and that led to thoughts of rice pudding. If you’ve never had rice pudding, you should give it a try–it’s sweet and cinnamony and really not so bad for you as far as desserts go. Since quinoa cooks like rice and takes up flavors like rice, I decided to make a quinoa pudding out of it, using coconut milk (which is also really good for you) and similar spices to what I’d cook in a rice pudding.

To be honest, my first try was less than stellar. Quinoa needs a lot more liquid to get pudding-ish than rice does and I ended up with a good-tasting but too-dense bowl of grains. Whoops. But I made a second batch, let it chill out in the fridge overnight, and dished myself out some this morning with a little extra milk and some banana.

Yummy. A little bit goes a long way, what with the whole grain and the protein, and this has the outstanding benefits of being gluten-free and casein-free if you go with all coconut milk (which, for the record, does not taste like coconut. It’s just a sweeter milk than cow milk). Bananas were great with it, but blueberries would also be super yummy. Peaches or apples too.

My kids won’t touch this. Be prepared for that reaction. It’s fine, though. More yumminess for me without anybody asking to share. I got about four bowls from this recipe, and am looking forward to breakfast all week as a result. Which makes me happy. 🙂

Want to try quinoa for breakfast? You need:

1/2 cup quinoa, very well rinsed (it’s bitter–rinsing it really really well will get rid of that)

1 14-oz can of light coconut milk

3/4 cup regular milk (or more coconut milk if you’re going for dairy-free)

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tsp brown sugar

1/4 tsp salt

1/4 cup coconut flakes (optional–I really like coconut, but skip this if you don’t)

In a medium-sized saucepan, whisk together your milks and spices. Stir in your rinsed quinoa, turn your burner on medium, and let it come to a boil. Keep an eye on this–coconut milk comes to a very fast, violent boil just like milk. As soon as you start seeing bubbles, lower your heat to medium-low and stir every 10 minutes or so for 30 to 45 minutes, or until the mixture takes on a cream-of-wheat kind of texture. I made this while we ate dinner, so the time and stirring wasn’t such a big deal.

Take it off the heat and stir in the coconut if you’re using it. Cool, cover, and pop into the refrigerator overnight. In the morning, dish yourself out a bit and add fruit and extra milk as desired. Be happy.

Baked Eggs Florentine

28 Mar

You know those mornings when you wish you could snap your fingers and have a healthy, hot, delicious breakfast appear? This is kind of like that. You dump everything into a ramekin and toss it in the oven, and voila. Eggs and vegetables that magically bake together into something that’s sophisticated and yummy, and jam-packed with nutrients to boot.

This is a riff off the baked eggs I posted not long after this blog was born. That’s still a great recipe, but I had a bunch of spinach and mushrooms in the fridge this week. They, I decided, looked like breakfast. And so it was. The result reminds me of something you’d get in a fancy restaurant–chi-chi places love putting eggs over salad–and it’s perfect for breakfast, brunch, or lunch. If you have a bunch of ramekins, you could do this for a party–they’re quick and easy and the single portions are perfect for a late morning gathering. And because they’re low-carb, they should work for just about everyone you’d want to entertain.

I am making this again today, gang. It is that good. For one serving, you need:

A small handful of spinach leaves, rinsed well

Two mushrooms, sliced or broken

Two eggs

A pinch of Parmesan cheese (omit if you want, but I wouldn’t)

Olive oil

Other veggies you have laying around–tomatoes, broccoli, onion, asparagus would all be nummy.

Heat your oven to 400 degrees. Spray your ramekin with olive oil. Put it onto a small baking pan to make moving it into and out of the oven easier.

Smoosh your spinach leaves into the dish–it’ll cook down quite a bit, so put in a little more than you think looks reasonable. Give them a small drizzle of oil, and top with the other veggies. On top of that, carefully break your eggs.

Sprinkle with a touch of Parmesan cheese (it’s salty–you don’t need extra salt) and pepper if you so desire. Bake it for about 10 – 15 minutes, depending on your oven; take it out when it looks slightly undercooked, because it’ll keep cooking in the dish for a minute or two after you take it out of the hot box. Grab a spoon and enjoy.

Honey Roasted Sweet Potatoes

22 Mar

This is my favorite veggie dish of all time. Bar none. It’s sweet, it’s comforting, it’s packed with nutrients, and it’s super simple. I had a big bowl of it for lunch yesterday and I may well have another for dinner tonight. The leftovers are delicious heated up or cold, and don’t even get me started about recycling it as a breakfast dish with a poached egg on top (oh yummmmm).

You should make it, and that’s really all I have to say about it. Really–words don’t do it justice.

You need:

Sweet potatoes (about 1 per person)

Honey (1 tbsp per potato)

Olive oil (1 tbsp per potato)

Salt to taste (I use about 1/4 tsp per potato)

Preheat your oven to 425 degrees. Cover a baking sheet with foil and spray it with olive oil or your nonstick goodness of choice. Do not skip this step–you will be very sad when your nuggets of sweet potato deliciousness stick like cement later.

Peel your potatoes and cut them into 2-inch pieces (I half them lengthwise, then cut each half into a half lengthwise, and then cut them into slices cross-wise). Plop them into a bowl and stir them up with the oil, honey, and salt. Lay them onto your nonsticked sheet pan with their flat sides down–they’re gonna get all brown and crunchy against the pan, and you want the biggest side to do that because it is so stinkin’ delicious that your taste buds will throw their own little party right there in your mouth.

Slide your pan into the oven and let those babies roast for about 20 minutes, until their bottoms start to crunch up. Flip them over, give them another 15 minutes or so, and serve.

 

Amazing Balsamic Chicken

14 Mar

My 10 year old christened this dish “amazing chicken” tonight. If I could have found the number, I’d have called the Vatican and reported a miracle. There it was, right at my kitchen table. Amazing. The kid ate two pieces, which is one and a half more than normal. And so I had to delay the recipe I wrote today that I planned to share with you (quinoa magic–stay tuned) and instead post this one, which is mostly from Cooking Light magazine. They called for a few more steps that we found unnecessary–this was delicious when kept on the simple side.

This entree starts on the stovetop and finishes up in the oven, which makes for some amazingly moist bird. If you fear dry chicken, lay that worry to rest. And if you’re not sure your skillet is ovenproof, just wrap its handle in aluminum foil before you start. It’ll be fine.

We had this with some rice pilaf and steamed broccoli, which made for the perfect spring dinner. Huge hit. To try it yourself, you need:

1/3 cup balsamic vinegar

1/4 cup soy sauce (I used low-sodium tamari)

1/4 cup chopped onion

3 tbsp brown sugar

2 cloves garlic, minced

2 tbsp olive oil, divided

4 skinless, boneless chicken breasts

Whisk together the vinegar, soy sauce, brown sugar, onion, garlic, and half the olive oil. Put the chicken in a plastic bag, pour the sauce mixture over it, and marinate in the refrigerator for at least an hour.

Preheat your oven to 400 degrees. Heat a small saucepan and a large skillet over medium heat. Carefully remove the chicken from the bag and put it in a bowl, and then pop it back in the fridge for a few minutes. Pour the marinate into the small pan and bring it to a boil. Then cook it for about five minutes, until it’s reduced by half. Pour some of that mixture into a bowl and save it.

Once that happens, coat the bottom of your large pan with the remaining olive oil. Add your chicken and cook it for about 4 minutes. While it cooks, brush the raw side with the sauce from the pan on the stove. After four minutes, flip the chicken, brush the top side with more sauce, and pop the pan into the oven for six minutes or until the chicken is cooked. Use the sauce in the bowl for dipping if you want to (we didn’t).

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