Tag - chicken

Chicken Stroganoff

Just like the pizzagaina was reminiscent of home, this recipe is too. My mom used to make chicken stroganoff all the time. It was one of the first recipes I knew how to cook. This is a lighter take on it, but was a nice way to feel closer to family. This is definitely good but next time I plan to add some white wine, possibly instead of the chicken stock — mostly because wine makes everything better.

Chicken Stroganoff
4 chicken breasts, cut into slivers
2 Tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 large onion, chopped
4 garlic cloves, chopped
3 cups crimini mushrooms, sliced
1 Tablespoons butter
2 Tablespoons corn starch
1 Tablespoon Worcestershire sauce
1/2 cup chicken stock
1/4 cup sour cream

1. Cut the chicken into slivers and toss in a bowl with the spices. In a dutch oven, heat the oil and place in the seasoned chicken, cooking for a few minutes on both sides. Just enough to brown the chicken, not fully cook it. Be careful not to crowd the chicken, I did this in three batches. Once all the chicken has been browned, remove from pan and set aside.DSC_0119b


2. Leave all the good brown bits in the dutch oven. Add a little more oil if you need it and bring to temperature, then add the onions and garlic. Cook and stir until they become translucent. Add the sliced mushrooms and cook down.




3. Once the mushrooms have begun to brown, make a small area in the middle and add the butter. Once melted, add in the corn starch and stir. This will help thicken the sauce. Stir the mushrooms into the butter/starch and then add the Worcestershire sauce and chicken stock.


4. Add the chicken and cook for about 7 minutes until cooked through. Remove from heat and stir in the sour cream.


5. Serve with pasta (usually egg noodles, but I can’t find those in GF) and vegetable of your choosing!


BBQ Chicken Salad

We’ve tried to make a habit of having salad-fixings in the house at all times. It’s also nice to mix up the salads every now and then. I tend to gravitate toward a gorgonzola-onion-walnut-balsamic combination, but I don’t want to get sick of that, so we need to keep the options flexible every now and then! I tried a BBQ chicken salad that’s simple with a couple of canned ingredients but has a homemade tortilla chips that really make the difference.

BBQ Chicken Salad
1 Tablespoon olive oil
1 chicken breast
2 cups fresh salad greens
1/4 cup cherry tomatoes, cut in half
1/8 cup canned corn, drained
1/8 cup canned black beans, drained
Small slice of red onion, chopped
Shredded cheddar cheese
1 Tablespoon canola oil
1 corn tortilla
Salt, pepper, chili powder
Ranch dressing
BBQ sauce

1. Season both sides of chicken breast with salt and pepper. Heat oil in a skillet and cook approximately 4-5 minutes per side.


2. In a separate skillet, heat canola oil. Cut tortilla into thin slices and place in hot oil, turning and mixing frequently, being careful not to burn.


3. Remove tortilla chips and place on a paper towel. While still hot, sprinkle with salt, pepper, and chili powder.


4. Assemble greens, with cheese, tomatoes, onion, corn, and beans. Top with hot chicken, sliced. Finish off with tortilla chips. Drizzle with ranch and bbq sauce, a little goes a long way!


Chicken Parmesan Roll-ups

Somehow this meal has lasted Sunday through Wednesday. Jason and I had a couple nights where we didn’t get home for dinner so the leftovers have stretched to today. It’s a very filling dish that tastes like comfort food without the extra heaviness that usually comes with chicken parmesan and pasta. My friend Kira passed along this chicken recipe and I’m incredibly thankful for it! I served the chicken with spaghetti squash and roasted asparagus.

Chicken Parmesan Roll-ups
(Recipe credit to the girl who ate everything)
1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can Italian style diced tomatoes
1/2 cup chopped fresh basil
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
Salt and pepper
1/2 cup Italian seasoned gluten free bread crumbs (or panko)

1. Heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to baking dish.

2. Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.


3. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.


4. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer.



Sautéed Spaghetti Squash
1 large spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup fresh basil
Salt and pepper

1. Cut spaghetti squash in half, longways. Sometimes you may need to bring in some assistance as it’s a tough vegetable to cut!


2. Remove all seeds from inside. Place face down on a baking dish with a touch of olive oil on the exposed flesh of the squash. Add about a cup of water to the pan, to help steam as well as roast. Cook at 400 degrees for 45 minutes.


3. When the squash is finished cooking and tender, use a fork to scrape out the squash into spaghetti-like form.


4. Heat a touch of olive oil in a large pan and cook the garlic until fragrant, careful not to burn. Add the squash and cook for a few minutes to incorporate the garlic. Add salt and pepper, and basil. Serve with marinara sauce and ricotta cheese, if desired.


 Roasted Asparagus


(Roasted asparagus with olive oil, salt and pepper at 400 for 12 minutes.)

First Spring Grill

This first grilled meal was supposed to have our garden’s kale in the picture, but unfortunately I lost track of time/the heat of the grill and they charred to oblivion (Jason still ate them?!). The recipe is simple though, just mix the kale leaves with a dash of balsamic vinegar, olive oil, salt, pepper, and chopped garlic and cook on the top rack of the grill for a few minutes until wilted and the edges are crisp. It’s super simple and absolutely delicious, should you not completely burn them 🙂 The meal was great regardless of greens, however!

Grilled Chicken with Lemon
1/2 cup fresh squeezed lemon juice
1/4 cup fresh parsley, finely chopped
4 tablespoons garlic, minced
1/3 cup olive oil
8 boneless chicken breasts, trimmed of fat
2 lemons, cut into 1/4-inch-thick slices
Salt and pepper

1. Whisk together lemon juice, parsley, garlic, salt and pepper in a large bowl and add oil in a slow stream, whisking.
2. Discard excess fat from chicken and season with salt and pepper then place in large baking dish.
3. Pour marinade over chicken and let sit in refrigerator for at least 20 minutes.
4. Heat grill on medium flame and let it warm up to around 350 degrees.
5. Cook chicken for 15 minutes on one side, then place lemon slices on the grill for a couple of minutes. Flip the chicken to cook on the other side and place lemon slices on top of the chicken for the remaining 10 minutes of cooking.


Grilled Rosemary Potatoes
6 medium sized red potatoes, cut into 1-inch pieces
1 medium white onion, quartered
1/3 cup olive oil
2 teaspoons dried rosemary
1 teaspoon garlic powder
Salt and pepper

1. In a large pot, place potatoes in cold water and heat until boiled. Potatoes should cook approximately 7 minutes until beginning to become tender.
2. In a small bowl, mix onions, 1 tablespoon of olive oil, salt and pepper. Put onions into grill basket and cook until softened.
3. Add potatoes to a bowl and mix with remaining olive oil and spices. Place into grill basket with semi-cooked onions. Heat for 35 minutes until potatoes are fully cooked and browned, tossing a few times in between.


Grilled Corn-on-the-Cob
1. Peel back husks on each ear of corn, and remove silks. Place husks back over corn. Cover the corn in cold, salted water, for approximately 10 minutes.

2. Put corn on top rack of grill and heat for 25 minutes, turning every 5 minutes.




Note: The chicken is quite crowded in this last picture. I removed the potatoes soon after and spaced it out a bit more once I flipped them over. I also removed the corn in order to cook (and destroy) the kale. I kept the corn and potatoes in a oven set to 170 degrees to keep warm until everything else finished cooking.

Beet Salad and Chicken Fajitas

Food Prep Sundays yielded great results this week. This is what everything looked like after prepping: carrots/celery, cheese cubes, veggie frittatas, hardboiled eggs, tangos, sweet potatoes, chicken, broccoli, peppers and onions, beets, and black beans with garlic and chili.

Tuesday night dinner was chicken and beet salad with gorgonzola and walnuts. Pre-cooking the beets on the weekend was such a time saver. It’s not ideal to come home from a long day of work and have to wait on beets cooking in the oven for almost an hour before you can eat dinner. Just had to heat everything up, cook the chicken, and devour.

Chicken and Beet Salads
4 beets, medium sized
2 chicken breasts
6 cups mixed greens
1/2 cup gorgonzola cheese
1/4 cup chopped red onions
1/2 cup chopped walnuts, toasted

1. Skin beets, chop off tops and bottoms and wrap in tin foil. Cook in a 350 degree oven for 40 minutes.
2. Season chicken breasts with salt, pepper, paprika, thyme. Place them in a greased baking dish and cover with tinfoil. Cook for 30 minutes, untouched.
3. Place mixed greens in a bowl and top with chicken, quartered beets, cheese, onions, and walnuts.


Wednesday night dinner was chicken fajitas with corn on the cob. I used the pre-chopped veggies from Sunday and cooked them Tuesday night while we were eating our salads. Again, great time saver so that when we’re both ravenously hungry when we get home from work dinner isn’t that far away. Just had to heat everything up, cook the corn, and assemble!

Chicken Fajitas
2 chicken breasts, cut into thin strips
2 Tablespoons canola oil
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt and pepper

1 red pepper, julienned
1 green pepper, julienned
1 onion, 1/4 inch thick rounds
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper

1 can black beans
3 garlic cloves
1 Tablespoon choice hot sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
Lime juice

Hot sauce
Sour Cream
Corn tortillas
Corn on the cob

1. Combine canola oil, lemon juice, salt, oregano, cumin, chili powder, paprika, pepper flakes, salt and pepper in a mixing bowl. Place cut chicken in a resealable bag and pour in marinade. Let sit overnight.
2. Heat oven to 400 degrees. Wrap each corn on the cob in tin foil, with a dash of olive oil inside. Place on a cooking sheet and cook for 30 minutes.
3. Place can of beans in a saucepan and heat with sliced garlic and spices. Add a dash of hot sauce for more heat if desired.
4.  Heat a large skillet with 1 Tablespoon of oil, on medium high heat, cook peppers and onions until they begin to soften. Sprinkle cumin, chili powder, salt and pepper and continue heating until slightly charred and cooked through.


5. Heat oil in another skillet and cook chicken until done, should only be approximately 5-6 minutes.


5. Place corn tortillas on the cooking sheet with the corn on the cob. Heat for a couple minutes on each side. Plate with the fajitas with peppers, beans, chicken, and top with sour cream and hot sauce!