Cooking with Leeks

One of my goals for this year is to try 2 new recipes a week. Within the realm of that goal, I really want to experiment with different foods and techniques that I haven't tried yet:
- baking bread
- roasts, like chicken, beef, and turkey
- fish
- different quiche styles
- using veggies in main dishes like cauliflower, Brussels sprouts, okra, and leeks
- experimenting with different cultural flavors, like Latino and Indian

I have never cooked with leeks before, and when I saw this recipe I decided it was time to try them. I had no idea what they even tasted like (I've probably had them before and just never knew it). Found out they are similar to an onion - more like a giant green onion with a delicate unique flavoring. I was so excited when Michael took a bite of my experimental dish and actually liked it! He'll be honest with me about recipes, and with this one he said multiple times that he liked it (wife points!). So I will definitely be trying leeks out more in the future.

Chicken with Leeks & Sun-dried Tomatoes

1 or 2 leeks, white and light green parts only

16 oz chicken breast cutlets, sliced thin (I used just 2 large breasts and sliced through them to make them thin)
2 tsp butter, divided
2 tsp olive oil
1/4 c. all-purpose flour
1 clove garlic, minced
2 oz. ready-to-eat sun dried tomatoes
1/4 c. white wine
1/2 c. fat-free low sodium chicken broth
salt & pepper to taste
2 tbsp. chopped fresh parsley

a little weird looking, right?

Cut off green tops of leek and remove outer tough leaves. Cut off root and cut leeks in half lengthwise.

Fan out the leeks and rinse well under running water, leaving them intact. Slice leeks into 1/4 inch slices. Set aside.

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour, shaking off excess. Heat a large skillet on medium heat; when hot add 1 tsp. butter and 1 tsp. olive oil. Add chicken to skillet and cook on medium heat for about 3-4 minutes on each side, until no longer pink. Set aside in warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds, then add leeks, salt, and pepper. Saute, stirring occasionally until golden, about 5 minutes.

Add sun dried tomatoes, wine, chicken broth, parsley. Stir the pan, breaking up any brown bits in the bottom. Cook 2 more minutes or until the liquid reduces to almost half. Top the chicken with the leeks & sun-dried tomatoes and serve!

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Source: Skinny Taste

In case you were wondering, I chose this chicken broth because of the low sodium. There are other brands that say "low sodium," but when I read the label this was significantly lower than all the others. I am always looking for ways to cut out the salt (since so much food out there is high in sodium) and this one was the best option! And that wine you see in the background is Simply Naked Pinot Grigio - one of my favorites!

Creamy Chicken & Wild Rice Soup

We just had this for dinner, and it was too good not to share!

via Chef Mommy

Creamy Chicken & Wild Rice Soup

4 c. chicken broth

2 c. water

2 boneless chicken breasts

1 pkg. Rice-a-Roni Long grain & wild rice

1 c. grated or chopped carrots

1 c. diced celery

3/4 c. flour

1/2 tsp. salt

1/2 tsp. pepper

1/2 c. butter

2 c. Fat-free half & half

1. Combine broth, water, chicken, rice, carrots, and celery in a large slow cooker & cook on LOW for 4-6 hours.

2. Remove chicken & shred; add back in to slow cooker.

3. In a small bowl, combine flour, salt, and pepper. In a medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in half and half, a little at a time, until fully incorporated and smooth.

4. Stir cream mixture into slow cooker and cook on LOW for 15 more minutes.

Makes 8 servings.

Adapted from 365 Days of Slow Cooking

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I hope you are enjoying your weekend & not as far behind on Christmas shopping as I am!

Baked Chicken Parmesan

This is the first time I've ever attempted chicken parmesan. I was thrilled with how it turned out! I opted out of serving it with pasta, to save on calories. And honestly I don't think the meal suffered at all! I served this with a salad and rosemary bread, and it was scrumptious. This was plenty for the two of us and another couple. I am definitely going to make this again in the future!

Baked Chicken Parmesan
4 chicken breasts
1 cup breadcrumbs (2 slices of bread if you're making them yourself)
Nature's seasoning/salt & pepper
1/2 cup grated parmesan cheese
2 tbsp. butter
1 cup mozzarella cheese
1/2 jar marinara sauce

Preheat oven to 450°. Spray a large baking sheet with cooking spray. Combine breadcrumbs, parmesan, and Nature's seasoning (view about this here). Melt butter in a separate bowl. Lightly brush butter onto the chicken, then dip in the breadcrumb mixture until covered. Place on the sprayed baking sheet, and repeat with the rest of the chicken.


Lightly spray more cooking oil on the top of the chicken, and then place in the oven for 20 minutes. Turn chicken over, and then bake for 5 more minutes. Remove from the oven. Spread a little marinara sauce in the bottom of a 9x13 baking dish. Place chicken in it. Pour more sauce over the chicken, then add the mozzarella cheese. Put back into the oven for about 5 minutes, or until the cheese is melted.

source: adapted from Skinny Taste


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Chicken Taco Chili



via Skinny Taste

I have never really loved chicken chili. I think it's because I have only tried White Chicken Chili, and I always feel like there is something to be desired after I finish eating it. I just love the traditional rich tomato-based chili sauce so much, and the white chicken-broth sauce really doesn't quite satisfy me. When I found Gina's recipe, I was excited that it was a red meat alternative to traditional chili and would hopefully still have the same delicious flavor. And I was not disappointed! This is one of the best chilis I've ever had. It's loaded with beans, corn, and that rich spicy flavor my tastebuds crave. I served it over instant brown rice with shredded colby jack cheese and a dollop of low-fat sour cream. I left out the cilantro to save money, but I'm sure that would make it even more amazing. The best part is that the leftovers taste just as great! We served this for four and after already eating some leftovers, we still have more.

Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 can corn, drained
2 14.5-oz cans diced tomatoes w/chilies (I used Rotel)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder, or to taste
24 oz (3-4) boneless skinless chicken breasts
any desired toppings - sour cream, cheese, cilantro, rice

Combine everything in slow cooker except for chicken; mix well. Lay chicken on top (cut breasts into fours if you want it to cook faster) and cover. Cook on high for 6 hours, or low for 10 hours. Half an hour before cook time is over, remove chicken to shred, and then stir back in.

adapted from Skinny Taste.

Pesto Chicken Pizza

This is one of my favorite pizza recipes ever! I am usually a tomato sauce kind of girl, but this pesto combination is just sooo good. Your taste buds will love you for making this.

Pesto Chicken Pizza
pizza dough
1/4 c. pesto
cooked chicken (1 large breast, or 2 smaller ones)
1/2 can black beans, drained
1 medium tomato, chopped
1/2 - 1 c. mozzarella cheese
1/4 c. Parmesan cheese

Mold out your dough on a pizza stone or pan. Spread out an even layer of pesto. Add chicken, black beans, tomato, and then top with the cheese (I don't know why, I just like it this way). Follow whatever your pizza dough says for baking, but add a little time since there is so much stuff on top. I use the Trader Joe's wheat dough (it is the best!), and it says about 10-12 minutes but I usually have to leave it in for 25-30 minutes to get it cooked all the way through. I also use Trader Joe's pesto. I suppose you could make your own pesto and have it be just as great, if not better!

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Extra tip: For times when I need cooked chicken for a recipe and I'm not using a marinade, I like to use Nature's Seasons. It's a combination of salt, pepper, and some other spices that add a little flavor to plain chicken.

Chicken and Corn Quesadillas

So tonight I wanted to make this recipe for Corn and Black Bean Quesadillas I had seen on Sweet Pea's Kitchen this week. I was all excited because I had all of the ingredients and didn't need to stop at the store. Let's just say I need to remember the phrase, "Don't count your chickens before they hatch." Or at least count on Murphy's law winning out. Whatever. My point is, I got home and realized I had no black beans. NONE?! If you know me, that is pretty bad - bad as in I desperately need to go to the grocery store. And I keep avoiding it. (Do I still qualify for the 2011 wife of the year award??) The black beans were pretty much the "meat" of this recipe, and if I just simply left them out, Michael and I would be hungry again in about two hours! So I improvised... or rather just created something totally different. I went with the corn idea since I had a can of that, and added whatever I found in the fridge. I was pretty impressed with how they turned out.

Chicken and Corn Quesadillas
4 wheat flour tortillas (8")
butter/oil/cooking spray
shredded cheese of your choice (I used Cheddar)
small pieces of cooked chicken (I keep a bag of frozen grilled chicken strips in my freezer JUST for the reason of needing chicken in a hurry)
1/3 can of corn (or about 1/2 c. frozen corn)
1 tomato, chopped
fresh cilantro

Grease pan and turn stove on medium heat. Lay down 1 tortilla, top with cheese, chicken, corn, tomato, and cilantro. Place a second tortilla on top, and once cheese is getting mostly melted and/or the bottom tortilla is browned, flip over. After that side is done, transfer to a plate and cut into fourths. Repeat previous steps to make another. Serve with sour cream and salsa.

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I was surprised at how yummy these were since I didn't add very much to them. I expected them to be a little bland, but the cilantro and fresh tomato really added something to it and I didn't even feel like I needed to top it with salsa or sour cream (although of course I still did!). Hope you enjoy these, too! What are your favorite quesadilla ingredients??

Baked Chicken Fingers

Sweet Pea's Kitchen

This is one of our favorite recipes that we certainly don't make often enough! Honestly, these are the best chicken fingers I have ever had, and they aren't as greasy as fast food! I think I will pair them with corn on the cob tonight. Yum.

Let's get started. You will need:

• 2 cups breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 3 large egg whites
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried thyme
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

What to do:

1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside. (I used a cookie cooling rack and it worked just fine!)
2. In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
3. In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
4. In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme until the egg whites are broken up and the mixture is foamy.
5. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
6. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.

We have served these with Ranch dressing, BBQ sauce, Dijon mustard, and honey mustard and have loved each dipping sauce. What kind of sauce do you dip your chicken fingers in? I'd love to hear other ideas!

Recipe from Sweet Pea's Kitchen

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Chicken and Kidney Bean Salad

So tonight I put together a salad that Michael actually liked! He was skeptical at first, and really thought that he wouldn't like it. He is funny about salads. No fruit, and no vinegar-based dressings - both of which I love to have on my salads! So that is kind of hard to work around if I want to do a salad as a meal. Tonight's dinner was sort of a southwestern taste, and it was yummy!! Another recipe from my mom, this one has been a great summer dinner in years past. The best part is that Michael thought it was good. Let me tell you what it's made of:

Head of iceberg lettuce
Can of light red kidney beans
Cooked chicken pieces
1/2 red pepper, chopped (my addition)
Dressing mix: mayonnaise, ketchup, chili powder, and garlic salt (this can be mixed to taste and then tossed in the salad)

 

Tonight I added half of a red pepper. It really added a delicious crunch to it! All I needed to buy for this recipe were the iceberg and red pepper, and the rest is just stuff I normally have in my pantry. I felt like it had pretty much all you need in a meal, so I didn't do any sides with it. Um, can we say EASY?? Because of the beans and chicken, it is filling and is also healthy (well, healthier than some carb-loaded meals). Michael did add some crushed tortilla chips to his, and said that Fritos would be good in it as well. I'm going to classify this as a successful meal! Wife points for me!

Cooking with Quinoa

Tonight I tried a new ingredient: Quinoa (pronounced keen-wah). Michael's mom has been cooking with it lately and sent us some home. So I made up a recipe! Quinoa is a grain that is basically a substitute for rice or couscous. But it is gluten free, vegetarian friendly, and full of protein! It doesn't have a ton of flavor, so you can add it to a recipe simply to give it some substance and protein if you don't want to cook meat.

Here is what I made today:

I started out with 2 chicken breasts (halved) I had already marinated in Italian dressing. If you have never done this, it is amazing all by itself and it cooks very moistly in the oven. I poured half a can of diced tomatoes in the bottom of a small casserole, placed the marinated chicken on top, and then poured the rest of the can over it. I then went searching for more veggies and found half a green pepper - cut that up and mixed it in with the chicken and tomatoes. I baked it at 400 for about 30 minutes, maybe more, until the chicken was cooked through. While that was baking, I cooked the quinoa as directed on the package. (Boil 2 cups of water with salt, add 1 cup quinoa, cook for about 15 min covered until you start seeing little curly-Qs pop up around the grains.)

After pulling the chicken out of the oven, I poured quinoa on a dinner plate, topped with half a chicken breast and some extra tomatoes, green peppers, and sauce. And it was yummy! Michael and I both agreed that since the quinoa is so plain, it might be fun to experiment by baking it with all the flavorful stuff in it. I also want to try an all veggie + quinoa recipe at some point. I suggest you try it, and let me know if you like it!

Chicken & Veggies with Quinoa

2 chicken breasts, halved

1/2 - 1 cup Italian dressing

1 can diced tomatoes (or 1-2 fresh tomatoes)

1/2 green pepper

1 cup quinoa

1 tsp. salt

Marinate chicken overnight or at least for 30 minutes in Italian dressing. Mix in casserole with diced tomatoes and green pepper, diced or cut into strips. Bake at 400F for 30-40 minutes. Cook quinoa as directed with salt and serve topped with the cooked chicken and veggies.