Posts Tagged ‘chicken’


Cheesy Vegetables and Chicken

October 13, 2014

Another one of the clean out the fridge recipes, you will have to control yourself on the portions of this. The original recipe (no clue where I got it from) was also a throw together, but I have skimmed down the cheese and sour cream, added a ton of additional veggies, and most definitely achieved perfection. (My lovely cousin Marcia says she makes this with plain yogurt )There is still a reasonable amount of cheese. Since it is evenly dispersed in 4-5 servings ( or less if you have a teen age son!) the overall quantity per serving is not substantial, and it is of course very low in carbs. The original recipe also called for a 13 x9 pan. I scaled it down to a 9×9 pan so there is less area that needs to be covered by cheese. You can switch up your choice of vegetables. This is what I had on hand last night. It comes together quickly and since every thing is pre cooked, the bake to serve time is minimal.

2 boneless chicken breasts

1 can diced tomatoes, drained well.

1/2 head cauliflower, cut into small florets and lightly  steamed

1/2 large red pepper

8-10 mushrooms, sliced

2 C. fresh spinach, chopped

3/4 C. sour cream (or plain yogurt)

1 t. black pepper

3 t. smoky paprika

1 1/2 C. shredded cheese – Mexican blend. Cheddar, Monterrey Jack (anything but Mozzarella)

Put the cauliflower in a large frying pan and sauté a bit after steaming. Add remaining vegetables in according to the length of time they need cooked. Mine went in the pan in this order: red pepper, mushrooms, diced tomatoes  and lastly, spinach.


I made my chicken in the Foreman grill.. I love my Foreman grill.. Four minutes- done enough  as it will cook more in the casserole.


Cut it up in bite size pieces, and add it to the vegetables in the pan.


Mix in your sour cream and add 2 teaspoons of the paprika, and pepper. Combine well and put in a 9×9 pan.


Bake covered in a 350* oven for 20 minutes. Remove from oven, top with shredded cheese and sprinkle with  paprika.Return to oven until cheese is just melted. I shut the oven off and left it in  for  about 5 more minutes.


We had no sides with since there are so many vegetables in it. If you want to add carbs,  rice would be wonderful as there are plenty of juices from the tomatoes.



Divine Dijon Chicken

October 26, 2013

An amusement park in your mouth is how I would describe the flavor of this dish. It hit every taste bud section, with  no ingredient overpowering the other.  Very easy to make  as well, the dish is completed  in less than thirty minutes. I researched at least a dozen mustard cream  recipes, and think I created one that  even the most discerning  guest or family member  would enjoy.


2 boneless chicken breasts, butterflied and split (I prefer this to pounding thin)

8 oz. mushrooms, sliced thin

1 T. unsalted butter

1 C. chicken or vegetable stock

1/2 C. cooking sherry

1 T. Dijon mustard

1/4 C. half and half  (you may use cream,it is not necessary)

1/2 t. black pepper

1 T. rosemary

Season chicken on both sides with rosemary and black pepper.


Melt butter in pan and allow it to brown  a bit. (beurre noisette) This gives it a nutty flavor, but be carful not to burn! Add  chicken and mushrooms to the butter. This only takes 2-3 minutes on each side, which is also enough time to get a nice flavor and start to your mushrooms.


Add stock and sherry to the chicken, deglazing and scraping up the flavorful bits from the bottom of the pan, Simmer gently on low heat about 3 minutes per side.


Remove the chicken and the mushrooms  to  a plate. Add half and half and Dijon to the pan, and whisk smooth. The smell alone at this point earns it the name divine. Let it thicken just a bit but do not boil.


Return the mushrooms and chicken to the pan, If any juices have escaped from the chicken, add them in as well. Turn the chicken several times to coat it  with  the sauce.


Israeli cous cous is a larger pearl pasta than it’s smaller cousin. It pairs perfectly with this, imbibing itself with the flavorful sauce. Plate the chicken on it and cover with mushrooms.  Spoon the sauce over all and garnish with  parsley to wake  up the plate.




Chicken Mediterranean

November 4, 2010

Tangy artichokes,sweet roasted peppers,crispy cheese and bread crumbs tantalize the taste buds in this ridiculously easy casserole.

  • 2-3  lbs. boneless chicken,cut in cubes
  • 1/4 C. olive oil
  • 1 jar marinated artichoke hearts (12 oz),drained and roughly chopped
  • 1 jar roasted red peppers (12 oz),chopped
  • 1 C. bread crumbs ( I mix Panko and seasoned bread crumbs)
  • 1/3 C. fresh grated Romano or Parmesean cheese

I was lucky to find some beautiful baby peppers on sale,so I roasted them myself with some garlic.

Measure 1 T.  oil from the 1/4 C. and spread in the bottom of a 7×10 pan or 9×9 pan. (recipe calls for 9×13- I think that makes it too thin) Place cut up chicken in the pan and coat with the oil. Make a nice even layer.

Put the drained, coarsely cut artichokes,chopped roasted peppers,grated cheese, bread crumbs and remaining oil in a bowl.Mix with your hands until oil is evenly incorporated and mixture is ” moist”. Layer the mixture evenly over the chicken.

Bake in 350 degree oven for about 45 minutes.Crumbs should be browned.

Serve with couscous that you have squeezed the roasted garlic in,  and baby carrots with a butter and brown sugar glaze.

Note: The portions you are seeing are halved, since I was only making this for my son and I. I reserved some of the artichoke/pepper/crumb mix and topped a vegetarian grilled chicken burger for my daughter.


Back Door Chicken

November 4, 2010

After hearing about this chicken from so many people I decided to give it a shot myself. This is “my” name for it,but it’s also called Lemon Roasted Chicken,or as a few of my friends fondly call it “Up the Butt Chicken”. It’s simple.It”s moist.It tastes divine. Enjoy my version, in the back door!

  • 1 4-5 lb. roasting chicken
  • 2 medium sized lemons,room temperature
  • 8 cloves garlic,peeled (optional)
  • 3 T. Kosher salt
  • 2 T black pepper.
  • sprinkling of paprika for color
  • cooking twine for trussing

Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out.  Let the bird sit  a bit to let all the water drain out of it. Dry thoroughly INSIDE and OUT with  paper towels.

Sprinkle a generous amount of salt and black pepper inside the chicken, rubbing it with your fingers.Do the same on the outside.

Wash and dry the lemons. Soften each lemon by placing it on a counter and while pressing down,roll it back and forth on the counter.This pops the sacs inside, making it easier for the juices to release while cooking. Puncture the lemons all over using a sturdy round toothpick.
Place both lemons and garlic in the “back door” of the chicken.

Truss  your bird. Not too tight,or the chicken may rebel and explode all over the oven.Sprinkle lightly with paprika.

My bird had a short neck,so I secured that end with a toothpick.

Flip the bird over and get ready to roast! To save clean up, I elevate the chicken on two u-shaped pieces of foil.Taking a foot or so of foil, roll from the short end and form into a U. Make two.Points facing to make an oval,this makes a nice disposable rack so the bird has air circulating all around. Breast side down to start,it’s time to go into the oven for 30 minutes on the middle rack.

Remove from the oven and carefully turn breast side up. Roast additional 30 – 40 minutes depending on size.Rule of thumb is 20 minutes per pound. A 5 lb.chicken would roast roughly,an hour and forty minutes. This is slightly more than a bird with nothing up it’s butt,and slightly less than a bird stuffed with bread stuffing. When the timer rings,turn the temperature up to 400,and finish the browning which is about another 20 minutes.

Beautifully browned,ready to be carved and served with your favorite sides.Don’t waste those lovely lemony juices,spoon them over the chicken.

I served this with Not My Mother’s Potato Kugel and pea pods with sesame seeds.