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| | From: Genie· (Original Message) | Sent: 1/28/2008 3:32 AM |
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| | From: Genie· | Sent: 8/17/2008 12:39 AM |
Easy Baked Chicken & Potato Dinner for Two
This baked dish brings home all the flavors of a roast chicken with vegetables, and it makes just enough for two.
Prep Time: 20 min Start to Finish: 1 hr Makes: 2 servings
2 boneless skinless chicken breast halves (1/2 pound) 2 tablespoons Dijon mustard 1/2 cup Bisquick Heart Smart mix or Original Bisquick mix 3/4 pound small red potato, cut into fourths 1 small red or green bell pepper, cut into 1/2-inch pieces 1 small onion, cut into 8 wedges Cooking spray 2 tablespoons grated Parmesan cheese, if desired 1/2 teaspoon paprika
Heat oven to 400F. Spray baking dish, 13x9x2 inches, with cooking spray.
Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft) Not recommended.
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Reply
| | From: Genie· | Sent: 8/17/2008 7:56 PM |
Green Mountain Maple Barbecued Chicken 3 tablespoons pure maple syrup
3 tablespoons bottled chili sauce 1 tablespoon cider vinegar 2 teaspoons country-style Dijon mustard 4 skinless boneless chicken thighs 1 tablespoon vegetable oil
Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. Serves 2. Bon Appetit | |
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| | From: Genie· | Sent: 8/17/2008 8:06 PM |
Grilled Hen 1 1-1/2 pound cornish hen 2 tablespoons honey 1/4 teaspoon ground allspice Juice and zest of 2 oranges 2 tablespoons olive oil Salt and pepper Debone hens, beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves. Leave in leg and wing bones, but discard carcass (or save for stock). In a shallow nonreactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add cornish hen halves, turning to coat; meat should be completely covered with marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30 minutes. When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes. Watch carefully -- it can burn easily because of honey in marinade. When first side is browned, turn and move halves to a cooler section of grill. Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone. Serve with sweet potatoes (recipe follows). BOURBON-MASHED SWEET POTATOES: 1 pound sweet potatoes 2 tablespoons butter, room temperature 2 tablespoons brown sugar, (optional) 1/4 cup light or heavy cream, room temperature 1/4 cup good-quality bourbon Salt and pepper 3 tablespoons snipped chives, for garnish Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender. As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor. Process until smooth. Add butter, sugar, cream and bourbon. Process to incorporate everything. Season to taste. If you wish, shape sweet potatoes into quenelles before serving. Garnish with chives, sprinkling them all over plate. Yield: 2 servings | |
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| | From: Genie· | Sent: 8/18/2008 5:42 PM |
One Skillet Chicken and Black Beans
1 tsp grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1/2 cup dark beer
1/4 tsp salt
fresh ground black pepper to taste
2 Tbsp tomato paste
1 Tbsp pure maple syrup
1/4 tsp pure vanilla extract
1 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)
Preheat the oven to 350°F.
Place the grapeseed oil in a large skillet over medium
heat. Add the garlic, celery and onion and cook,
stirring frequently, for about 10 minutes until the
onions begin to soften.
Add the cumin, cayenne, beer, salt, pepper, tomato
paste, maple syrup vanilla extract and black beans.
Cook, stirring frequently, for about 10 minutes. Add
the chicken and cook for another five minutes.
Divide the chicken and black bean mixture into two au
gratin dishes. Top with the grated jack cheese and
place the dishes in the oven.
Cook for about 3 - 5 minutes until the cheese is
melted and beginning to brown on top.
Nutrition Facts
Serving size: 3 ounces chicken with black beans |
Servings 2
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Reply
| | From: Genie· | Sent: 10/19/2008 7:00 PM |
Chicken in Mojo Pan Sauce
Mojo is a garlicky citrus vinaigrette that’s a staple
of Cuban cooking. While it’s the perfect complement to
these chicken breasts, it also adds a lively zip to
shrimp or pork chops.
2 boneless skinless chicken breast halves
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground pepper,
divided
1 teaspoon cumin seeds
2 tablespoons olive oil
4 large garlic cloves, minced
1/4 cup fresh orange juice
2 teaspoons lemon juice
2 thin orange slices
2 thin lemon slices
2 tablespoons chopped fresh parsley, divided
Sprinkle both sides of chicken breasts with 1/4
teaspoon of the salt and 1/4 teaspoon of the pepper.
Press cumin seeds into both sides of chicken.
Heat oil in large skillet over medium heat until hot.
Add chicken; cook 7 to 9 minutes or until golden brown
and no longer pink in center, turning once. Place on
plate; cover loosely with foil.
Add garlic to skillet; cook and stir 30 to 60 seconds
or until fragrant. Add orange juice, lemon juice,
orange slices, lemon slices and 1 tablespoon of the
parsley. Bring to a simmer, stirring to scrape up any
browned bits from bottom of skillet. Stir in remaining
1/8 teaspoon salt and 1/8 teaspoon pepper.
Serve chicken with sauce; spoon lemon slices and
orange slices over chicken, if desired. Sprinkle with
remaining 1 tablespoon parsley.
2 servings
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Reply
| | From: Genie· | Sent: 10/24/2008 2:48 AM |
Chicken with Lemon Sauce
2 boneless skinless chicken breast halves
5 TB all purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
2 eggs
2 TB butter, divided
1 TB olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 TB lemon juice
1 TB minced fresh parsley
Flatten chicken to 1/4" thickness.
In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon
salt and
1/4 teaspoon pepper.
In another bowl, beat the eggs. Dip chicken into eggs; coat with flour
mixture.
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium
heat for 3 to 5 minutes
on each side or until juices run clear. Remove chicken, set aside and keep
warm.
In a small bowl, combine the remaining flour, salt and pepper; stir in broth
until smooth.
Add apple juice to the skillet, stirring to loosen any browned bits. Stir
broth mixture and
add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until
thickened and bubbly.
Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter;
cook and stir until butter
is melted. Serve over chicken.
Yield: 2 servings.
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Reply
| | From: Genie· | Sent: 11/5/2008 6:00 PM |
Baked Chicken and Rice
3/4 cup quick cook rice 1 (10-oz.) can cream of chicken soup 3 to 4 chicken pieces of choice 1/2 envelope of dry onion soup mix
Mix together the rice and cream soup. Spread on the bottom of a casserole dish. Lay the chicken pieces on top and then sprinkle them with the dry onion soup mix.
Cover and bake at 325ºF. for 1 hour. Serves 2 | |
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