Monday, April 22, 2013

Chicken in Garlic Sauce (Pollo al Ajillo)



Pollo al Ajillo is traditional Spanish slow-cooked stew. This recipe is easy to make and full of flavour. Serve over a green salad, with rice.

Serve 2-3    Prep: 15 minutes   Cook: 60 minutes

Ingredients:


  • 6 large chicken thighs (skin on, bone in)
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh ground black pepper
  • 2 to 3 Tbsp olive oil
  • 6 clove garlic, sliced
  • 1 tsp chopped fresh thyme
  • 1/4 cup dry white wine or dry sherry
  • 1/4 cup low-sodium chicken broth
  • 1 Tbsp roughly chopped fresh parsley or cilantro, to garnish

Directions:

  1. Wash the chicken thighs and pat them dry with paper towels.   Season the chicken with salt and pepper.
  2. Heat the oil in a large heavy skillet or dutch oven over medium-high heat.   Add chicken thighs, skin side down, as will fit without touching.
  3. Cook until the skin is golden brown about 15 to 20 minutes.   Flip the chicken pieces and cook until other side is golden brown, about 10 minutes more.
  4. Remove the chicken pieces from the skillet and spoon off all but about 2 tablespoons of the fat, leaving all the brown bits behind.   Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes, stirring frequently.   Pour in the wine or sherry, increase the heat to medium and bring to a boil.   Let it boil 1 to 2 minutes, then return the chicken to the pan tightly and cook 20 minutes.   Flip the chicken pieces and cook until the chicken is very tender, about 20 more minutes.
  5. Sprinkle finely chopped parsley or cilantro over the chicken, and serve the chicken with its sauce.
This recipe is taken from 

Sunday, April 14, 2013

Baked Egg Muffins


These muffins are easy and perfect for busy mornings during the week when you need something quick.   The two best things about this recipe are that it is completely customizable and freezer-friendly. The veggie, meat (or no meat), cheese, and seasoning combinations are as endless as your imagination.
Make 6 muffins   Total 45 minutes
Ingredients
  • 6 eggs
  • 1/8 cup of milk
  • 1/4 teaspoon ground black pepper
  • 1/4 cup frozen chopped spinach or kale, thawed and squeezed 
  • 1/2 cup chopped mushroom
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 green onion, chopped
  • 1/4 medium onion, chopped
  • 3 strips bacon, cooked and chopped
  • salt to taste ( I didn't use any salt)
  • 6 tsp chopped black olive
Directions:
  1. Preheat oven to 350. Spray the muffin cups with non-stick spray and then layer veggies and bacon into each cup.  (I use more other ingredients and less egg )
  2. Pour in the beaten eggs until the muffin cups are nearly filled to the top; then stir with a little fork a bit so the ingredients are well-distributed.
  3. Bake until muffins have risen and are starting to brown, about 25-30 minutes.  Let cool for at least 5 minutes before eating.They will sink down a little as they cool. 
Notes
Muffins are best served warm but can be stored in an airtight container in the refrigerator and reheated later.  Another suggestion, serve these with a little avocado or guacamole on the side. Sure to win your heart and your tummy!

Oven-Fried Parmesan Chicken Drumsticks


Serving 16 (1 drumstick each)   Prep: 30 mins   Bake: 45 mins

Ingredients:

  • 2 eggs, beaten
  • 1/4 cup low-fat milk
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup fine dry bread crumbs
  • 2 tsp dried oregano, crushed
  • 1 tsp paprika
  • 1 tsp dried parsley flakes
  • 1/4 tsp black pepper
  • 16 chicken drumsticks
  • 1/4 cup butter, melted
  • Snipped fresh oregano
  • Lemon wedges
Directions:
  1. Preheat oven to 375 degree F. Grease a large shallow baking pans; set aside.   In a small bowl combine egg and milk.   In a shallow dish combine Parmesan, bread crumbs, oregano, paprika, and black pepper.
  2. Dip chicken drumsticks into egg mixture; coat with crumb mixture.   Arrange drumsticks in prepared baking pan, making sure pieces do not touch.   Drizzle with melted butter.
  3. Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink (180 degree F) for drumsticks.   Do not turn chicken pieces during baking.   Sprinkle with fresh oregano and serve with lemon wedges.

Saturday, April 13, 2013

Quinoa "Fried Rice"


Quinoa males a great alternative to rice. This quick dish was put together in minutes using leftover quinoa made earlier in the week. Quinoa expands to double it's size when cooking, leftovers can refrigerated to use throughout the week.

Serve 4     Prep 10 mins   Cook 10 mins


Ingredients:


  • 2 cups fully cooked, chilled quinoa
  • 1 Tbsp coconut oil or any cooking oil
  • 1 clove garlic, finely minced
  • 1 tsp grated fresh ginger
  • 2 eggs, lightly beaten
  • 1 cup chopped vegetable ( zucchini, onion, carrot, etc.)
  • 1/4 cup frozen pea
  • 1 stalk green onion, thinly sliced
  • 1/2 cup diced ham 
  • 2 tsp soy sauce (add more to your taste)
  • 1/8 tsp white pepper powder
  • a couple drops of fish sauce (optional)

Directions:

  1. In wok or large saute pan over high heat, swirl in the oil until hot but not smoking.   Add in garlic, ginger, chopped vegetables, green onions and cook for 2 minutes until it is fully cooked.
  2. Push the vegetables toward to the edge of wok, then pour eggs in the middle of the pan and scramble until the eggs are just set. 
  3. Add in quinoa, diced ham and the frozen peas, soy sauce, pepper and stir fry until heated through and fluffy, 4 to 5 minutes.   Taste and add in additional soy sauce or fish sauce if needed then serve.


Saturday, April 6, 2013

Thai Chicken-Stuffed Peppers


Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that’s right at home at either casual or dressed-up affairs.

Serve 8   Prep 10 min  Cook 20 min

Ingredients:

  • fresh jalapeno chile peppers
  • tablespoons natural or creamy peanut butter
  • tablespoon low-fat milk
  • teaspoon reduced-sodium soy sauce
  • cloves garlic, minced
  • 1/4 teaspoon curry powder
  • 1 1/2 cups chopped cooked chicken
  • ounces reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup snipped fresh cilantro
  • slices reduced-sodium bacon, cooked and crumbled


Directions:
  1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
  2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
  3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.
Tip

  •  Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Homemade Hot Giardiniera


My husband and I LOVE this! We put this on everything: pizza, sandwiches, subs, steaks, cold pasta salad. I always wind up eating a couple vegetables before it's ready. It's delicious and you can add/delete the veggies as per your preference.  


Ingredients:

  • 2 cups water
  • 3 Tbsp Kosher salt
  • 1 cup small- diced carrots
  • 1 cup tiny cauliflower florets
  • 4 to 10 serrano peppers, sliced (depending on heat level desired)
  • 1 stalk celery, diced small
  • 1 red bell pepper, diced small
  • 2 cups canola oil
  • 2 cloves garlic, chopped
  • 1/4 cup white vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper


Directions:


  1. Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight. 
  2. Day 2, drain and rinse the vegetables. In a measuring cup, mix together the oil with the oregano, garlic and pepper. In a clean bowl, add the vegetables and vinegar, then oil mixture to combine. 
  3. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Notes:
  • If you use olive oil instead of canola oil, the oil will solidify in the refrigerator.
  • Just make sure to wear gloves when slicing and rinsing peppers.
  • When I soaked vegetables in salt water about 12 hours, the vegetables did not contain enough salty taste, but when I soaked them in salt water about 24 hours, they contained strong salty taste. If it is too salty, they can be rinsed well with water or soaked for a short time to remove the salt.