2 handfuls of spaghetti noodles cooked to manufacturers instructions
3 chicken breasts, butterflied and halved
1/3 c. of flour mixed with some salt and pepper
2 T. butter
2 T. olive oil(of the extra virgin sort)
Melt butter and heat up oil in a medium skillet/frying pan. Once chicken is cut coat with the flour. Brown 4 pieces on a medium heat, roughly 3 minutes on each side until both sides are browned. Repeat until all the chicken is cooked adding another Tbsp of oil between each set. Set chicken aside and strain remaining juices over a bowl unless you like the burnt chunks then just leave it in the pan.
Add the following ingredients to the pan:
1/4 c. fresh squeezed lemon juice
1/4 c. pear juice(I just used the juice from some homemade canned pears)
1/8 c. vinegar
1/8 c. water
1/4 c. chicken stock
1 small jar of capers, drained and rinsed
1/2 tsp flour sprinkled over top then mixed together
Salt and Pepper to taste
Once everything is added/returned to the pan bring to a boil. Place the chicken back in pan and cook in the sauce for 3-5 minutes. Remove chicken from the pan and add 2 Tbsp of butter to the sauce. Mix until butter is melted and sauce is a little more thickened. Serve sauce of chicken and noodles.
Wednesday, September 7, 2011
Tuesday, June 14, 2011
Slow Cooked Honey Dijon Chicken
Slow cooker/crockpot
4 frozen boneless skinless chicken breasts
4 Tbsp. extra virgin olive oil
1 c. chicken stock/broth
2-3 Tbsp. dijon mustard
2-3 Tbsp. honey
1/4-1/2 tsp. salt
1/4-1/2 tsp. pepper
1 tsp. minced onion
a dash of paprika
Jasmine rice prepared to package specifications
Optional to make the clean up easier place a crockpot liner in the pot. Place frozen chicken breasts on the bottom of the crockpot. Drizzle the extra virgin olive oil over top. Turn the crock pot to high. In a large liquid measuring cup combine the chicken stock, dijon mustard, honey, salt, pepper, minced onion and paprika. Mix together until well incorporated. Pour over the chicken and cover. Let sit for minimum of 5 hours. At this time the chicken should just fall apart. Take some tongs or a fork and break up the chicken. If using a liner pour the chicken and sauce into a separate bowl. Serve over rice.
For leftovers aka tomorrow's lunch serve over salad/lettuce.
4 frozen boneless skinless chicken breasts
4 Tbsp. extra virgin olive oil
1 c. chicken stock/broth
2-3 Tbsp. dijon mustard
2-3 Tbsp. honey
1/4-1/2 tsp. salt
1/4-1/2 tsp. pepper
1 tsp. minced onion
a dash of paprika
Jasmine rice prepared to package specifications
Optional to make the clean up easier place a crockpot liner in the pot. Place frozen chicken breasts on the bottom of the crockpot. Drizzle the extra virgin olive oil over top. Turn the crock pot to high. In a large liquid measuring cup combine the chicken stock, dijon mustard, honey, salt, pepper, minced onion and paprika. Mix together until well incorporated. Pour over the chicken and cover. Let sit for minimum of 5 hours. At this time the chicken should just fall apart. Take some tongs or a fork and break up the chicken. If using a liner pour the chicken and sauce into a separate bowl. Serve over rice.
For leftovers aka tomorrow's lunch serve over salad/lettuce.
Tuesday, February 1, 2011
Indian Influence Rice and Meat Sauce
Basmati or Jasmine rice cooked to package specifications(double serving)
1 lb. ground beef
1 tsp. dried minced onion
1/2 tsp. each of salt and pepper
1 can tomato sauce
6 cloves garlic, sliced
The rest of the ingredients are done to taste but these are rough measurements:
1 tsp cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. coriander
1/4 tsp. celery seed
optional: 1/4 tsp garam masala paste
Cook ground beef, drain fat. Add dried onion, salt and pepper, mix together and cook for another minute or so. Add tomato sauce, sliced garlic and the remaining ingredients. Let simmer for 10 minutes or so. Serve over rice.
1 lb. ground beef
1 tsp. dried minced onion
1/2 tsp. each of salt and pepper
1 can tomato sauce
6 cloves garlic, sliced
The rest of the ingredients are done to taste but these are rough measurements:
1 tsp cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. coriander
1/4 tsp. celery seed
optional: 1/4 tsp garam masala paste
Cook ground beef, drain fat. Add dried onion, salt and pepper, mix together and cook for another minute or so. Add tomato sauce, sliced garlic and the remaining ingredients. Let simmer for 10 minutes or so. Serve over rice.
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