Turned out pretty good. I am just not a chicken lover so much...I'm sure most normal people would love this, though!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Friday, August 6, 2010
Chicken Francais
I am tired tonight...so here is a recipe and a pic from last night! This one is from Cooking Light. Here is the link: Chicken Francais
Turned out pretty good. I am just not a chicken lover so much...I'm sure most normal people would love this, though!
Turned out pretty good. I am just not a chicken lover so much...I'm sure most normal people would love this, though!
Monday, March 22, 2010
Chicken and Mushroom Risotto
Wow! What a busy week we've had. Thursday was Match Day...the day Justin found out that we get to stay here in Jackson for him to do his residency! Such a blessing! No moving to Buffalo, or Orlando, or anywhere. We get to stay right here!
I did NO cooking last week because it was full of breakfasts and dinners and such. Yummy! Probably gained a good 5 pounds. Mom was here tonight and I made Chicken and Mushroom Risotto from Food and Wine. It was really good. I love risotto! So versatile...soft and creamy! Mmmmm. Here is the recipe
Chicken and Mushroom Risotto
Food and Wine
2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Heavenly...like old-fashioned chicken and rice, all grown up!
I did NO cooking last week because it was full of breakfasts and dinners and such. Yummy! Probably gained a good 5 pounds. Mom was here tonight and I made Chicken and Mushroom Risotto from Food and Wine. It was really good. I love risotto! So versatile...soft and creamy! Mmmmm. Here is the recipe
Chicken and Mushroom Risotto
Food and Wine
2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
Heavenly...like old-fashioned chicken and rice, all grown up!
Sunday, February 28, 2010
A beautiful, relaxing weekend...
Hi friends! What a gorgeous weekend we had! I worked Saturday, but was done early enough to still have some time to relax. So, Saturday afternoon, I did my meal planning, made my grocery list, and went to the store (a very calming ritual for me!). Saturday night, I decided to make maple-mustard pork chops with winter squash puree (from Cooking Light). I saw this recipe in the March edition of the magazine and thought it looked delicious. Well, not only does it look and sound good, it tastes amazing! Here is a link to March 2010 recipe index, but I can't find this one on the list, so here it is:
Maple mustard pork chops
Cooking Light March 2010
4 (6oz) bone-in center cut pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
cooking spray
1 Tbsp. butter
2 Tbsp. finely chopped shallots
1/4 cup fat-free, less sodium chicken broth
2 Tbsp. dijon mustard
2 Tbsp. maple syrup
2 Tbsp. chopped flat leaf parsley
Sprinkle both sides of pork with 1/4 tsp salt and pepper. Heat a large skillet over medium- high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm. Return pan to medium-high heat. Add butter to pan, swirling to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 min. Stir in mustard, syrup, and remaining salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min each side. Serve pork with sauce, garnish with parsley.
Winter Squash Puree
1/3 cup fat free, less sodium chicken broth
2 12 oz packages frozen cooked butternut squash
1 Tbsp. butter
1/2 tsp grated orange rind
1 and 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp pepper
Place squash and broth in a large saucepan over medium heat. Cover and cook 15 min until thoroughly heated, stirring occasionally. Add butter and remaining ingredients, stir until combined.
I served this with some steamed green beans...
Today we took the canoe out on the reservior and enjoyed the sunshine. I took my new camera to practice taking pictures. Here are some shots from the day... We saw a sleeping aligator...and snuck up on him for a photo shoot.
Tonight, for dinner, I made Cooking Light's Chicken with 40 cloves of garlic. I am now obsessed with this recipe. I really don't like chicken, and I ate every bite of mine! A big deal for me...I usually just eat the bread and veggies. Here is the recipe:
Chicken with 40 cloves of garlic
Cooking Light
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)
Preparation
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.
I made some roasted potatoes to go with this lovely chicken dinner. Also, I added some tuscan seasoning mix along with the salt and pepper on the chicken. The garlic gets soft and spreadable...perfect for the baguette slices...mmmm.
Maple mustard pork chops
Cooking Light March 2010
4 (6oz) bone-in center cut pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
cooking spray
1 Tbsp. butter
2 Tbsp. finely chopped shallots
1/4 cup fat-free, less sodium chicken broth
2 Tbsp. dijon mustard
2 Tbsp. maple syrup
2 Tbsp. chopped flat leaf parsley
Sprinkle both sides of pork with 1/4 tsp salt and pepper. Heat a large skillet over medium- high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm. Return pan to medium-high heat. Add butter to pan, swirling to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 min. Stir in mustard, syrup, and remaining salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min each side. Serve pork with sauce, garnish with parsley.
Winter Squash Puree
1/3 cup fat free, less sodium chicken broth
2 12 oz packages frozen cooked butternut squash
1 Tbsp. butter
1/2 tsp grated orange rind
1 and 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp pepper
Place squash and broth in a large saucepan over medium heat. Cover and cook 15 min until thoroughly heated, stirring occasionally. Add butter and remaining ingredients, stir until combined.
I served this with some steamed green beans...
Today we took the canoe out on the reservior and enjoyed the sunshine. I took my new camera to practice taking pictures. Here are some shots from the day... We saw a sleeping aligator...and snuck up on him for a photo shoot.
Tonight, for dinner, I made Cooking Light's Chicken with 40 cloves of garlic. I am now obsessed with this recipe. I really don't like chicken, and I ate every bite of mine! A big deal for me...I usually just eat the bread and veggies. Here is the recipe:
Chicken with 40 cloves of garlic
Cooking Light
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)
Preparation
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.
I made some roasted potatoes to go with this lovely chicken dinner. Also, I added some tuscan seasoning mix along with the salt and pepper on the chicken. The garlic gets soft and spreadable...perfect for the baguette slices...mmmm.
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