Citrus Chicken with Rice

Today while browsing through Whole Foods I suddenly had an urge for some citrusy chicken and brown rice.  I think it was because it has been a little gloomy in Houston and now finally today the sun came out and it was a decent day. This recipe is a spin off of my orange chicken recipe.

Cook Time: 35 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Medium Yellow Onion (chopped)
• 2 Cloves of Garlic
• 1/2 Cup Orange Juice
• 1 Lemon (juiced)
• 1 TSP Ginger
• Salt and Pepper
• 1 TBSP Parsley
• 2 TSP Soy Sauce
• 1 TBSP Orange Marmalade
• 1 QT Chicken Stock (1 Cup for Rice)
• 1 Bunch Green Onions (chopped)
• 1 TSP EVOO

PREPARATION:

Marinate chicken in a Ziploc bag for a few hours with the following...1/2 of the orange juice, 1 TSP Soy Sauce, 1/2 TSP Ginger, 1/2 the Parsley, salt and pepper.

In a medium saute pan heat the EVOO over medium high heat, cook the marinated chicken until golden brown on both sides (5 Minutes a side). Remove from pan and reserve on a plate.

In the same pan saute the onions until transparant (2-3 minutes) add garlic and saute until fragrant (about 30 seconds). Slowly pour in the chicken stock, orange juice, and lemon juice (scraping the bottom of the pan to loosen up the chicken bits). Spoon in the orange marmalade, soy sauce, and the remaining spices.  Bring mixture up to a boil and add the chicken to sauce and let simmer with cover on for 15 minutes or until the chicken is cooked thouroughly and the sauce has reduced by half. 

BROWN RICE:

• 1 Cup of Chicken Stock
• 1 Cup Water
• 1 Cup Rice

Bring the liquids up to a boil, add rice and let simmer with lid off for 45 minutes or until rice is cooked. You might have to add more hot water as the liquid dissolves. When ready, fluff with fork and fold in the green onions.

TO SERVE:

Transfer chicken breast to a plate, spoon some rice along the side and pour the sauce over top of both. Pair with your favorite vegetables (tonight we are having sauteed baby carrots). ENJOY!!

HELPFUL TIPS:

• Have flour nearby in case you want to thicken the sauce. Dissolve it in cold water before adding it to the hot liquid to avoid clumping.
• To add Spiciness to the sauce you can add 1 TSP of red pepper flakes.

Stewed Chicken and Brown Rice

So its been a while since I have posted anything and there are no excuses. I have been cooking here and there but nothing really that new and exciting. I will try to keep sharing dishes as I think of some but now that the holidays are over and things are starting to get back to normal they should be pouring out. Tonight we are gonna have a spin on a stewed chicken that I have made but a simpler, somewhat healthier, version.

Cook Time: 35 Minutes
Yields: 2 servings + lunch for Matt tomorrow or 3 servings for dinner

INGREDIENTS:

• 3 Boneless Skinless Chicken Breasts
• Salt and Pepper
• 2 TBSP EVOO
• 1 Medium Onion (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Cloves of Minced Garlic
•  1 Lemon zested and juiced
• 1 Tomato (chopped)
• 2 TBSP Flour
• Green Onions (chopped)
• 1 Can Chicken Broth
• 1 TSP Kitchen Bouquet
• 1 Cup of Brown Rice

PREPARATION:

Preheat oven to 350 degrees.

Season both sides of the chicken breasts with salt and pepper, brown the chicken in a heated saute pan with oil until golden brown, about 3-4 minutes per side. Transfer to a plate and reserve.

Reduce the heat and add onions, bell peppers, to the remaining oil and cook, stirring with a wooden spoon until soft, about 3 minutes. Add garlic and lemon zest and cook until fragrant about 30 seconds. Sprinkle with the flour and stir constantly forming a light roux.  Slowly stir in the chicken broth then add the kitchen bouquet. Return the Chicken to the pan, add the chopped tomatoes, and bring up to a boil.  Remove from the heat and cover, put in heated oven and bake until the chicken is tender, Approx 20 minutes.

TO SERVE:

Transfer chicken to plate, and spoon the rice along the side. Pour the sauce over both, top with green onions and serve immediately along side your favorite vegetable.

HELPFUL TIPS:

• If the sauce is too thin, dissolve some flour in some cold water and pour it in, cook off a little bit and it should thicken up a bit.
• Only cook until Chicken is no longer pink in the middle...check after 15 minutes of being in the oven by cutting into the thickest breast.

Red Wine Chicken w/ Sauteed Mushrooms and Zucchini

Well tonight Cole is coming over and we are just gonna hang out at the house.  I decided to make a spin on a really good recipe given to me by a friend, she had made it for me once and I have been dying to try it (thanks Allison).  Cooking with wine is not only tasty but its fun because of course you have to tast the wine to make sure its not poisoning the food. Well the wine was good and so was the meal.

Cook Time: 30 Minutes
Yields: 3 Servings

INGREDIENTS:

• 3 Chicken Breasts
• 1/2 Onion chopped
• 1/2 Green Bell Pepper
• 2 Cloves Garlic
• 2 TBSP EVOO
• 2 TSP Balsamic Vinaigarette
• Salt and Pepper
• 1 TSP Thyme
• 1 TSP Oregano
• 1/4 Cup Dry Red Wine (Cabernet)
• Sprinkle of Flour
• 1 Can Chicken Broth
• 1 Zucchini Cut in half and sliced
• 1/2 Bunch of Baby Bella Mushrooms

PREPARATION:

Season Chicken with salt and pepper, 1/2 of the thyme and oregano, and 1 TSP of the balsamic dressing. Put in Ziploc and marinate over night.

Heat oil in a medium saute pan over medium high heat and brown chicken on both sides until golden brown. Remove from pan and reserve on a plate until later.

With the remaining oil add onions and bell peppers and saute until soft, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Sprinkle with remaining thyme and oregano. Pour in the red wine and cook until it has reduced by half, scraping the bottom of the pan to release the chicken bits. Stir in the flour to thicken the sauce, slowly pour in the chicken broth.

In another pan saute the zucchini and mushrooms until soft. Add to the Red Wine sauce and toss until mixed in well. Return the chicken to the pan and bring the sauce back up to a boil, lower heat and let simmer for about 15 minutes or until chicken is cooked throughout.

TO SERVE:

Transfer the chicken to a plate and spoon some brown rice along the side. Top with the red wine sauce and vegetables. MMmmm!!!

PICS TO COME...

Lemon and Pepper Cornish Hen Stew

Its definitely been a while since I have cooked anything new. I guess we have just been in a lul, food wise, and have been making alot of the same things or recipes that are already on here. Well tonight I thought it would be a fantastic idea to cook these adorable little cornish hens that we had gotten and with a little inspiration from our friends Katie and Jeff,  I came up with this tasty and hearty meal. Possibly a new favorite!.

Cook Time: 1 Hour 10 Minutes
Yields: 2 with some leftovers

INGREDIENTS:

• 2 Cornish Hens
• 1 1/2 Onions
• 2 Stalks of Celery
• Salt and Pepper
• 2 Lemons
• 1 TBSP Parsley (Fresh or Dried)
• 1 TBSP Dried Rosemary
• 1 TSP Red Pepper Flakes
• 5 Garlic Cloves
• 1 Bell Pepper
• 2 Cups of Chicken Broth
• 3 TBSP Butter
• 2 TBSP EVOO
• 5 Yukon Gold Potatoes
• 2 Cups of Baby Carrots

PREPARATION:

Preheat oven to 350 degrees.

Cut the onions, bell peppers, celery, and garlic into bite size chunks and put into a baking dish. Salt and Pepper the hens inside and out and stuff with some of the veggie mixture. Squeeze a lemon over the hens and stuff the lemon into the cavity. Put the hens on top of the veggies breast side up, drizzle with EVOO and rub with the herbs, salt and pepper.  Pour the Chicken broth over the hens to create a little bath for the cuties.

Cut the potatoes into chunks and place them, along with the carrots, around the hens. Put into the oven and let cook for 1 Hour all the while basting it every 15 minutes with butter and lemon juice mixture.  For the last 10 minutes, turn the heat up to 400 and allow the hens to brown and the skin to crisp.

TO SERVE:

Place a cornish hen on a plate and scoop vegetables around making sure to get the yummy juices. ENJOY!!

SOME HELPFUL TIPS:

• If you zest the lemon before you cut and squeeze it, add the zest to the herbs while you rub it on the outside of the hen.
• To make sure the potatoes and carrots cook thoroughly when you baste the hens pour some of the juices from the bottom over top of everything.

Panko Tilapia with Veggie Orzo

When you go to the store to buy ingredients for a particular recipe, you more than likely will not use them all so you are then left with a hodgepodge of random ingredients. Well that's the situation we were faced with tonight. We ate out the past 2 nights so we wanted to stay in, and by stay in, I mean cook at home and eat outside because the weather is amazing. So I gathered some ingredients and concocted a pretty flavorful dish.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Tilapia Filets
• 1 Egg
• 1/4 Cup of Panko Flakes
• Salt and Pepper
• 1/4 TSP Oregano
• 2 TBSP Butter
• 1/2 Orzo
• 1/4 Zucchini (Diced)
• 1/4 Yellow Squash (Diced)
• 2 TBSP Diced Onions
• 1 Clove Garlic
• 1/2 Cup Frozen Broccolli
• 1 TBSP Red Wine Vinaigrette Dressing or other favorite salad dressing.

PREPARATION:

Boil 2 cups of water in a small saucepan and add the Orzo, cook for 9 minutes, drain and return to pot.

Heat 1 TBSP of butter in a medium frying pan and add the diced veggie and cook for 3-5 minutes or until softened. Transfer the veggies into the cooked orzo stir and keep warm.

Crack an egg with 1 Tsp of water and lightly beat in one plate, in another plate put the flakes, salt and pepper and oregano. Dip the Tilapia in the egg first and then into the flakes, patting to make sure the filet is covered.

Heat up another 1 TBSP Butter in the medium frying pan, add the fish and cook for 2-3 minutes on each side or until crispy brown.

Cook the frozen Broccolli according to the package and then add to the Orzo with the Red Wine Vinaigrette.

TO SERVE:

Place a tilapia filet over a bed of veggie orzo, and top with a slaw mixture (recipe below).

SLAW RECIPE:

• 1 Cup Shredded Cabbage
• 1 Roma Tomato
• 1 TSP Capers
• Salt and Pepper to taste
• 1 Clove of Garlic
• 1 TSP Red Wine Vinaigarette
• 1 TSP Cilantro
• 1 TBSP Diced Onion

Add all ingredients to a mixing bowl and reserve in the refrigerator until ready to use.

SOME HELPFUL TIPS:

• Be careful when flipping the filets in the pan as to not break them.  
• If after the first turn of the fish in the pan you notice it needs more butter, add some, you want it to sizzle but not burn.

Beef Yakatori Skewers

I was picking up some food at Central Market the other day and I was browsing the pre-prepared food section and I noticed these cute little beef roll ups and I asked to taste one, I was sold! It was just a slice of beef with a green onion rolled up and skewered but it was a cool idea for an appetizer. Of course I immediately thought of how I could make them myself and ways make them better, so I tried it.  We went to a friends to watch the college games and we stopped at the store to get some goodies.  I asked the butcher to cut me some beef really thin and picked out a good teriyaki sauce. My favorite vegetable is asparagus so I thought it would be a good idea to roll some up in the meat before grilling it. Great Idea! Everyone enjoyed them and I think I will have to make it a gameday necessity.

Cook Time: 15 Minutes
Yields 18 Pieces

INGREDIENTS:

• 1 LB Thinly Sliced Beef Tips
• 1 Bunch Asparagus (Tips only)
• 4 Green Onions (Cut into 2 inch pieces)
• Salt and Pepper to Taste
• 3 TBSP Teriyaki Sauce

PREPARATION:

Fire up the Grill.

Cut the beef lengthwise to make 1 1/2 inch beef strips.

Salt and Peeper the strips and place an asparagus tip and a green onion at the end and roll it up. Place it on the skewer and continue until all the beef is used. Using a basting brush, coat them with the teriyaki sauce.

Place them on a heated grill and cook until the meat is fully cooked (about 6-8 minutes per side).

TO SERVE:

Arrange the roll ups on a plate and ENJOY!!

SOME HELPFUL TIPS:

• Dont put the skewers directly over the fire or else the asparagus will burn and it wont look pretty.
• You can substitute the Teriyaki sauce with any of your favorite kind of sauce.

Beer Battered Fish Tacos

There's nothing better than some good fish tacos from a local Mexican restaurant, except for fish tacos made at home with beer! Were still trying to cook light so by adding a light beer to the mix makes for a lighter crispier batter. This recipe doesn't require much and you can get creative with the slaw or sauces you want to use, and since I am in a creative mood lately this was perfect.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 3 TBSP Flour
• 1/2 TSP Cayenne Pepper
• 1/8 TSP Cumin
• Salt and Pepper to taste
• 1/3 Cup Light Beer
• 2 Tilapia Filets (thawed and cut into 1 inch chunks)
• 2 TBSP Vegetable or Canola Oil
• Pre cut Cabbage slaw
• 1/4 Cup Sour Cream
• 2 Cloves Garlic
• 2 TBSP Store bought Salsa
• 1 Roma Tomato
• 1 Medium Avocado
• 2 TBSP Diced Onion
• 2 TBSP Fresh Cilantro
• 1/2 Lime Juiced

PREPARATION:

Mix the slaw, tomatoes, sour cream, salt and pepper, onion, garlic, cilantro,lime juice, salsa into a mixing bowl and reserve. Add the diced avocado when ready to serve.

In another bowl add the flour, cayenne, salt and pepper, and cumin. Whisk in the beer until the batter is the consistency of pancake batter.

Heat the oil in a frying pan over med-high heat. While heating, dip the fish pieces into the beer batter and let excess drip off. Add pieces to the oil and let cook until golden and crispy (about 3-5 minutes a side). Take out and let drip on a baking sheet lined with paper towels to absorb any grease.

TO SERVE:

Serve some fish onto a heated tortilla top with the slaw mixture, with Mexican rice and beans on the side. ENJOY!!

SOME HELPFUL TIPS:

• When the fish come out of the oil while they are still hot...sprinkle with salt or Tony's so that the spice will absorb.
• Wear an apron or have a splatter guard because when frying anything you will have some hot oil splatters.
• To heat the tortillas, take 2 damp paper towels and wrap around the tortillas and heat in microwave for 1 minute.