Baked Artichoke Chicken

I first saw a variation of this recipe on pinterest, and I LOVED the idea of it all. Here it goes: put some vegetables (including artichoke hearts, which I adore) on the bottom of a pan, place chicken on the veggies, top it all off with a flavorful sauce, and bake. Why is this so amazing?! First of all, it's super easy to throw together. Then, as it bakes (and you walk away), the oven does the work for you: the sauce seeps into the chicken; the chicken drippings and sauce marinate the vegetables as they cook; a delightful sauce with a combination of these flavors coats the entire dish.

As you take the dish out of the oven, you will be amazed at how things have changed since you first walked away. Finally, you just grab a plate, throw on some veggies & a piece of chicken, and get yourself some carbs to soak up the tangy sauce in which the entire dish is now bathing.

My contribution is the sauce, featuring ingredients such as white wine, Dijon mustard, and tarragon. It makes the entire dish burst with flavor, and complements the artichoke and chicken perfectly. I also made sure to include a printable recipe below -- I've been forgetting to do that; so hopefully that helps for those who like to cook from an easy-to-read hard copy!

Now, onto the good, no great, stuff... 

Lightened-Up Chicken & Curry Pot Pie

Hello fresh followers, yes, I am finally sharing new, and (hopefully), inspired, recipes with you! This recipe is the first of a series that I call "lightened-up" comfort food: warm, hearty, and rich dishes for winter that are also guilt-free.

I am quite delighted that this is the first recipe; it captures the theme perfectly -- a delicious, crowd-pleasing dish, but was simple to make and also deceptively healthy. The recipe is similar to a traditional chicken pot pie, however, I lightened-it up by taking away the bottom crust, adding more veggies, and creating a lighter sauce that also features some curry flavor! It was soul-soothing and seemed decadent -- however, keep reading -- I promise that you will be shocked to see how healthy it really is! Let's do this...

Fall Slow Cooker Chicken Chili

Love me some slow cooker!! -- especially when things get busy and the weather starts to cool off. Here is what I call a "fall" chicken chili because it has some surprising fall ingredients, and it is the perfect comfort food (and pretty guilt-free comfort food at that!). It is also ridiculously easy: prep ingredients, throw in the slow cooker, do other stuff for 8 hours, and voila, comforting and tasty dinner right at ya! Hope y'all enjoy this recipe as much as I do!! It makes quite a bit, so share with some friends or family and freeze the rest for later. Let's just get to it, shall we...

Sauteed Chicken w/ Roasted Blueberry-Basil Salsa

  A perfectly cooked chicken breast topped with a sweet, tangy, & spicy salsa... now THAT is my kind of summertime meal. It's intriguing, refreshing, and fills you up without weighing you down. As you can see (and will taste), the stars of the show are the bright, fragrant blueberries and basil. Also, the blueberries are roasted!! You know how I love roasting my fruit and veggies. :) By roasting the blueberries, it sweetens and deepens their flavor. The sweetness is then contrasted with the heat and salt of the salsa, and altogether it is perfectly balanced with the savoriness of the chicken. If you are pressed for time or want a less sweet salsa, just forego roasting the blueberries. Either way, you are going to LOVE this! Hope you give it a go -- it's a quick and scrumptious meal that you will feel great about eating and sharing!

How To: Perfectly Cooked Chicken Breast

 Everyone loves a perfectly cooked chicken breast, and everyone hates a tough, dry chicken breast. But, how to ensure you get a succulent, juicy bite every time? My favorite method is searing the chicken breast on high heat, and then turning the temp down low and covering the chicken until it's finished cooking. You end up with a nice sear and a perfectly moist center. Here's how!

Easy Italian Breaded Chicken

Hey all, I have been wanting to post a basic breaded chicken recipe for a while now. It's something that seems fancy, but once you get down the technique, it's a simple, and incredibly adaptable way to invigorate an otherwise boring weeknight meal. This chicken goes with just about anything -- rice, pasta, seasonal vegetables, served over a bed of greens, etc. -- you name it, and it will be a wonderful, crunchy complement. It is also a versatile dish that will easily suit your mood, or the particular ingredients you have on hand. For the last coating stage (#4 below), instead of using Italian-seasoned bread crumbs, you can substitute crushed corn flakes, crackers, or panko (Japanese style bread crumbs), and then spice it up however you like.

This post is really aimed at showing you a simple way to get good results every time. You will use a few dishes to get everything prepared, but if you take a few minutes to organize at the outset, it will save a lot of stress in the end. Beware: it WILL be a hot mess if you DON'T have an organized plan of attack! So here goes... 

Crock Pot Beer-BBQ Pulled Chicken

  I have been just a liiiittle stressed lately. Finals are looming. I had a trial that I was helping out with today (unfortunately it got reset at the last minute). And, did I mention that finals are looming?! My first one is in 9 days. Yikes. Things have been getting so crazy that I was just eating boring sandwiches and frozen things. It has been really depressing. Eventually, my body started to revolt, and I knew I had to put an end to all that. Thus began a search for a quick, yummy recipe that would make a large portion; something that I could eat on for a couple days, AND wouldn't mind eating for a couple days.

From the beginning I knew that I wanted to use my crock pot. It's just too easy -- put the stuff in the pot, go about your business, come back a few hours later -- and there's something delicious waiting for you! Genius. The wheels continued turning when I went to Menu of Menu's, a really fun Houston food event/taste tasting with about 50 local restaurants (it was pretty phenom). Anyway, point being that I stumbled upon the Beaver's booth, and was reminded of an old favorite -- their pulled chicken sandwich. And hello. Lightbulb. It all came together, and I knew what I had to do. So, here you have it. A super tasty pulled chicken sandwich utilizing a crock pot and a few common ingredients. Oh, and beer. Juuust to take the edge off. So give it a try -- perfect for those crazy-busy times, or just about anytime!

Chinese Chicken Salad

Here is a salad that is not quite as quick as my last posts, but looks like way more work than it is! The only part of the process that is time-consuming is slicing and dicing a few vegetables, and cooking the chicken, but the rest of the process really just involves combining and mixing! 

I've always LOVED these kinds of salads; I've bought them in stores and at a few restaurants, but this is the first time I've ventured to make anything like this -- and let me tell you, it was OH SO GOOD! Not to mention it is packed full of super nutritious goodies, such as edamame, cabbage, chicken, and other lovely Asian accoutrements. Then, it is topped with a dressing that features predominant flavors of peanut, chile, ginger, and soy. It has such warmth, depth, and spice, but still very light and refreshing!

While the list of ingredients make look somewhat daunting, it makes a very large portion -- about 6 large servings, or 12 side servings. Also, the dressing features delicious, versatile Asian ingredients that you can make very good use of in the future! Please read on, and ENJOY!

** CHINESE CHICKEN SALAD w/ LIGHTENED-PEANUT DRESSING **

Ingredients
* 1 pound boneless, skinless chicken breasts
* 1 tablespoon soy sauce
* 1 teaspoon toasted sesame oil

* 3/4 head napa cabbage, shredded (about 6 cups)
* 1/2 head red cabbage, shredded (about 3 cups)
* 1 cup edamame, shelled and pre-cooked (you can find this in the freezer section of the grocery store)
* 2 large carrots, thinly sliced
* 1 8-ounce can water chestnuts, drained
* 1 11-ounce can Mandarin oranges, drained
* 3 scallions, thinly sliced
* 1/2 cup cilantro, chopped 

Dressing
* 3 tablespoons soy sauce
* 1 1/2 teaspoons toasted sesame oil
* 2 tablespoons canola oil
* 1/3 cup rice wine vinegar
* 3 1/2 tablespoons brown sugar
* 2 tablespoons peanut butter
* 1-2 teaspoons Sriracha (depending how much heat you like)
* 1 teaspoon minced ginger
* 2 teaspoons minced garlic

Optional Garnish
* Chopped cilantro
* Chopped peanuts

Directions
* Preheat the oven to 350F. 
* Place the chicken breasts in a baking dish.
* Brush 1 tablespoon soy sauce and 1/2 teaspoon sesame oil onto the chicken breasts. 
* Bake for 13-15 minutes, until the chicken is fully cooked (it is firm to the touch, and juices run clear).
* Remove the chicken breast from the baking dish, and cool completely.

 

* When the chicken reaches room temperature, cut into 1/4 inch pieces.

* In a large bowl, combine the next 8 ingredients (cabbages, carrots, edamame, scallions, water chestnuts, Mandarin oranges, and cilantro), along with the chicken pieces.
** Make sure all ingredients are well drained, otherwise you will end up with a watery salad.

* In a small bowl, whisk together all of the sauce ingredients.
* Pour the sauce over the rest of your ingredients, and gently stir to combine.

* Top with some peanut and cilantro as garnish, and make yourself a big bowl o' fresh...

* Nom nom nom...

Recipe adapted from here & here.

Roasted Chicken w/ Citrus-Garlic Sauce

As you can see from the picture, this recipe is entertaining gold. It is also a very simple method;  perfect for feeding the family, or grateful roommates, on a busy weeknight. Or, dress it up, and impress on the weekend!

The chicken is stuffed with oranges, lemons, and garlic, and then roasted with a citrusy-herby-garlicky marinade. You will be blown away by how fantastically moist, and intensely flavorful it is! Serve with a quick & easy sauce made from the chicken drippings, and you've got a great go-to, crowd-pleasing meal. You won't be disappointed...

White Bean & Chicken Chili

Here's to some healthy AND delicious recipes for the New Year! Hope you enjoy this light, flavorful twist on chili.

Oven "Fried" Chicken

I've been trying out a variety of new chicken recipes. To be honest, I always have chicken on hand, and had found myself in a rut doing the same old chicken breast-with-random seasoning song-and-dance. So, I decided to mix things up with some twists on classics and modern flavors (more to come!).

One of my all-time favorite foods is fried chicken (God Bless the South). But, if I eat it, I will fall into a bliss-filled food coma almost immediately. Unfortunately, I can't afford to be put in a greasy stupor these days, so this recipe is a healthy and delicious substitute for my favorite Southern classic.

It starts out the same way as a traditional fried chicken recipe, with a long soak in a buttermilk marinade. Then, it is breaded with crushed corn flakes, but instead of being fried, it is baked in the oven! It's a wonderful preparation, because you get the wonderfully crunchy texture, without all of the calories. The marinade is based on spices that I really like, and gives it an excellent flavor, but of course it can be modified to your taste/what you have available. Same goes with corn flake breading. Also, this chicken goes very well with my Orzo Stuffed Peppers. Hope you enjoy!