Chicken with Apples

Chicken with Apples

6 skinless chicken breast halves
1 cup sliced yellow onion (more if you choose)
1 Tbsp Extra-Virgin Olive oil
2 Cups sliced granny smith apples (others work too, but I prefer the tart taste of the grannys for this dish)
1 Tbsp Earth Balance dairy/soy free butter spread
1 1/2 cups apple juice
2 Tbsp Honey
1/2-1 Tsp salt

Preheat oven to 350 Degrees F. Place Chicken breasts in a shallow baking pan. In a skillet, saute onions in olive oil until tender. Add apples and saute for 1 more minute. Pour onions and apples over chicken. Melt Butter substitute and pour over chicken and add apple juice, honey, salt, and if you want to add any other vegetables you can. I usually cook some vegetables separately as not to affect the flavor of this dish. Bake in the oven for 30-45 mins or until chicken is cooked through. This dish tastes best when prep work is completed and the dish is allowed to marinate for a while in the fridge before placing in the oven to cook. I usually will steam up some white Jasmine rice or brown rice to go with this dish. Serves 6. Enjoy!

Peach sherry chicken

Peach Sherry Chicken

4 Skinless chicken breasts
1 chopped yellow onion
1/2 cup chicken broth
1/4 cup brown sugar
1 Tbsp arrowroot
1/2 cup chili sauce
1/2 cup sherry
1 cup sliced fresh peaches
Sprinkle garlic powder
Sprinkle salt
Sprinkle ground black pepper

Preheat oven to 350 Degrees. Thaw chicken breasts if necessary. Place chicken breasts in a large cassarole dish and sprinkle them with garlic powder, salt and pepper. In a skillet combine the onions, chicken broth, brown sugar, arrowroot, and chili sauce and bring it just to a boil. Pour this and the peaches and sherry over the chicken. Place aluminum foil over the top of the cassarole dish and bake in the oven for 28-30 minutes or until chicken is cooked through. You can make the dish ahead of time and let it marinade in your fridge for a while before cooking to make the flavor even better.I usually pair this with white jasmine rice. Enjoy!

Roasted coriander chicken

Roasted Coriander Spiced Chicken

3 Tbsp all-purpose flour (use glueten-free if needed)
4 Tsp ground roasted coriander
1/2 Tsp Thyme
1/2 Tsp Sea Salt
1/2 Tsp Black pepper ground
1 1/2 pound boneless skinless chicken thighs (I will also use chicken breast tenders for less fat)
4 thick slices of Applewood Smoked bacon
1 Tbsp olive oil
1 lg yellow onion, cut into 1 inch chunks or smaller
1 cup chicken broth
1 large sweet potato ( about 1 pound, so you may need two) Peeled and cut into 1 inch cubes
1 container of white button mushrooms
2 medium zucchini cut into 1 inch half moon slices
1/2 cup orange juice

Using a pie pan mix flour, thyme, coriander, salt and pepper then set aside. Prep vegetables first- this make everything must easier. Cook bacon in separate skillet on medium high heat (don’t forget your spatter cover!) And turn on your fan if you don’t want your whole house to smell like bacon. Once cooked place onto paper towels and dab the excess oil off and cut into 1 inch pieces. Set bacon aside for now. Take about 1 Tbsp of the extra bacon oil from the skillet and place into a new large dutch oven, cast iron skillet or large saucepan at least a 5 qt. Add 1 Tbsp of the olive oil and coat the bottom of your new cooking pan. Coat your chicken in your flour mixture and fry up in your pan or pot on medium  heat browning each side  about 2 mins a side, no more. try not to let it stick to the bottom- although it can be challenging sometimes depending on your pot choice. Add some of the chicken broth if you need to prevent it from burning towards the end of the batch. I would add your onions and mushrooms next cooking 4 mins or until soft – (use your pot’s lid). Add your extra flour mixture to your chicken broth that is left whisk it then add to the pot. Add in your sweet potatoes and your orange juice and you may need to now turn your heat up to medium high again to get it back to a small boil. cook for 10-15 mins- until the sweet potatoes are starting to feel tender. Take the lid off after 5 mins and add you zucchini and bacon and turn down heat to low cooking another 5 mins or so until your zucchini is tender. Serves 6

Garlic lemon tilapia

Garlic Lemon Tilapia

4 Tilapia fillets thawed
Juice from 2 large lemons
2 Tbsp Earth Balance dairy free/ soy free butter substitute
1-2 Tsp Sea Salt
2 Tsp parsley
2 cloves fresh minced garlic
Ground black pepper
1 package angel hair pasta (Egg free of course)
1 Tsp plive oil
1 Tsp Sea Salt- for pasta water

Preheat oven to 350 degrees. Using a glass 13×9 baking dish place thawed Tilapia in the bottom. Take a small sauté pan and squeeze lemon juice into it with the butter substitute, the garlic, parsley, salt, and pepper. Cook on medium heat for 2 mins stirring constantly. Pour this sauce over your Tilapia and place any extra lemon slices on the top of the fish and place in the oven. Bake for about 25 mins or until fish flakes when cut with a fork. Now that the fish is in the oven let’s get the pasta cooking. With about 10 mins left on your timer put a medium- large pot filled with water on to boil. Add your angel hair pasta in once you have achieved a rolling boil. Add a Tsp of olive oil and about 1 Tsp of sea salt to your water. Stir. After about 3-5 minutes (check to see if it is al dente by tasting one noodle or by cutting one with a fork if it cuts just easily and isn’t mushy its done)  remove pasta and drain. Once fish is finished remove from oven and plate it. Add any extra juices from the fish pan to drizzle over the pasta for extra flavor. Enjoy!

Sweet and Sour Chicken

1 pound boneless skinless chicken cubes

2 tbsp canola or olive oil

1/2 cup sliced green bell pepper

1/2 cup sliced red bell pepper

1 cup carrot strips

1 clove garlic, minced

1 Tbsp cornstarch (ARGO brand is gluten-free!)

1/4 cup water

3 tsp sea salt

1 (8oz) can pineapple chunks, with juice

1 tbsp vinegar

1 tbsp brown sugar

1/2 tsp ground ginger or fresh (minced or ground)

 

Jasmine rice:

2 cups Jasmine rice

3 cups water

1 Tsp Salt
Prep your veggies. Place rice, salt and water in rice cooker and turn on. If you do not have a rice cooker bring water to boil with salt in a large pot with a lid. Once boiling add rice and turn down heat to a simmer with lid on. Let simmer for 30-45 mins until water is completely absorbed and rice is no longer crunchy. You may need to add a touch more water if doing this on the stove depending on how hot your stove is; add by the Tbsp if necessary.
Brown chicken with carrots in skillet with oil over medium high heat with the lid on. Add peppers,  garlic and salt and stir fry for 2 mins. In a small bowl combine cornstarch with water, brown sugar, ginger, and mix well. Add this mixture with the vinegar, pineapple with juice to the skillet and bring to a boil. Cook for another 5 mins or so until the chicken is fully cooked and the veggies are al dente or to your liking.

Sicilian Stelline pasta

 

1 large clove of fresh garlic, minced

2-3 Tbsp Extra Virgin Olive oil

1 box of Barilla Stelline star pasta

2-3 cups of chicken broth

Zest of 1 large Lemon

1 large Lemon,  Juice

1-2 Tbsp fresh Basil, minced

1-2 Tbsp fresh Mint, minced

Salt Fresh Ground Black Pepper

Died Cranberries (Craisins)

 

In a nonstick saucepan saute your minced garlic in 2 tbsp olive oil for 1 min. Add in your stelline pasta to toast and stir well. Add in your chicken broth- it should completely cover your pasta but not too far drowning. Bring to a boil and cook for 7-8 mins, stirring often so it doesnt burn… add more chicken broth if needed.  In a separate bowl zest your lemon and the juice of that entire lemon. Add in the rest of your olive oil, basil, mint, salt and pepper to that bowl and mix.  The stelline should be well cooked… taste to see if its al dente.  Pour your mixture ontop of your stelline and add in your died craisins and stir well and serve. Enjoy!

 

 

Rosemary Lemon Chicken

 

You can use this recipe on Chicken with the skin on or with the skin off… either way it is good 🙂

I used it with organic chicken breasts without the skin for reduced fat

4-6 chicken breasts

1/4 cup fresh Rosemary , chopped

3 cloves of garlic, minced

Zest of 1/2 a lemon, 1 tsp grated zest

juice of 1/2 a lemon, about 1 1/2 tbsp

1 1/2 Tbsp olive oil

2 tsp Salt

1/2 tsp pepper

Place chicken breasts in a 13×9 french white baking pan. Mix ingredients in a bowl and either place under the skin or brush over the top of the chicken breasts. Either bake in the oven at 350 degrees for 27-35 minutes or you can grill them on med high for about 6-7 mins per side or until cooked through. Enjoy with your favorite side dish!

 

Chicken Tetrazini

 

3 Tbsp Earth Balance Butter substitute

1/3 cup all purpouse flour

5 cups rice milk

1 cup chicken broth

pinch of nutmeg

salt

pepper

olive oil

2 tsp earth balance butter substitute

4 big chicken breasts

2-3 pkgs white button mushrooms, sliced4-6 cloves of fresh garlic, minced

1 yellow onion, diced

1 TBSp Thyme

1/2 cup white wine

1 box of linguini pasta

2 Tbsp fresh parsley

1 cup bread crumbs

 

In a medium-large sauce pot melt 3 Tbsp butter substitute  and wisk with 1/3 cup flour  for 1 minute on medium heat. Then add in 5 cups of rice milk… still wisking smooth. Then add in the chicken broth and wisk. Add in your pinch of nutmeg some salt and pepper and continue wisking for a nice smooth sauce as you raise the temperature until it boils. Then turn sauce down to a very low temperature keep the lid on, wisking occassionally. In a separate skillet melt a tsp butter substitute with a little olive oil swirl around then place your chicken breasts in pan with a little salt and pepper on each side. Cook these breasts on medium high for about 4-6 mins per side. Then once they are cooked through remove them placeing them in the 13×9 bakers pan you’ll use later and set the ckicken aside to cool. Using the pan  and grease from the chicken add the sliced mushrooms and saute. Then add the diced onion, and the garlic then thyme and let cook a minute or so then add in the white wine and cook until the mushrooms have shrunk and the onions are tender. While this is cooking start a stock pot full of water on medium high heat to boil with a little salt. When mushrooms and onions are done set aside keeping them warm. Once your stock pot is boiling add your linguini and set your timer for about 8-9 minutes. Preheat your oven to 400 degrees. Take your cooled chicken and shred with either your fingers or a couple of forks. Once its shredded add your mushroom/onion mix over your chicken, wisk your white sauce then pour it over both. Once your pasta is ready strain it and add it to your dish. Then add 2 Tbsp fresh parsley  and toss/stir chicken mixture. Then add your crushed breadcrumbs over the top of your smoothed out pasta/chicken mixture and add 6 small bits of butter substitute spread out over the top and pop in the oven. Bake at 400 for 20 mins. Watch to unsure it doesn’t burn the top you just want it crispy. Take it out and serve. Enjoy!