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Posts Tagged ‘Chicken

Indian Chicken with Spicy Spinach Quinoa

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This was the first real official indian dish I’ve actually made from scratch and it was delicious. I’m sure it was the hard to find garam masala that added the extra-awesomeness. The Indian Fare packets from Trader Joe’s are fantastic and ridiculously easy, but I wanted to try it out myself finally! This is a super simple meal to make on a weeknight with plenty of flavor. Have a side salad or toasted garlic naan or something to make it a complete meal.

Combine all ingredients in a small mixing bowl. It’ll resemble sort of an oily paste mixture with a copper coloring from the paprika and garam masala. Using your fingers, daintily rub spice paste over chicken coating as evenly as possible. Pan fry with onion ~4 minutes each side until chicken is tender and fully cooked. Use the same pan to cook the spinach so it picks up the leftover spices. Cook just long enough to get it to wilt then remove from heat. Mix the spinach and spices into the quinoa and serve the chicken on top of a nice cozy bed of quinoa.

Indian Chicken
~1lb chicken breast
1/2 onion diced
2 tsp fresh crushed black peppercorns
2 tsp paprika
~1/4 tsp cayenne pepper
2 tsp garam masala
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 clove garlic, crushed
1 1/2 tbsp vegetable oil
1 tbsp lemon juice
1 tbsp yogurt (plain or vanilla)

1/2 cup uncooked Quinoa
1 cup water/broth
1 cup blanched spinach
1/4 tsp salt
1/2 tsp pepper
2 dashes chili powder or cayenne pepper

Makes 2 dishes, easy to scale up for more. 30 minutes from start to finish. ~$1/plate, but you’ll need a bunch of spices. Very healthy, low carbs, protein power-pack. No pictures of this one either…


Written by Brent

April 2, 2011 at 8:30 am

Teriyaki Grilled Chi’eese on Sourdough

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I was inspired by an Indian Food Truck a few weeks ago by a “Tandoori Grilled Cheese”, but this was a disaster of a sandwich. The cheese wasn’t melted yet, the tandoori didn’t have chicken, and it was on sourdough. I have no idea how this was a “Indian” dish by any means. So while eating this unfortunate lunch I decided I could do something better. And so here’s a new dish soon to be on every swanky restaurant menu: Grilled Chi’eese. Definition: Take your standard grilled cheese, add chicken and a light chutney sauce. Cook until delicious. I now present my Teriyaki Grilled Chi’eese on Sourdough with Mint Chutney.

Marinate thawed chicken breasts in teriyaki sauce for 5-10 minutes in the fridge in a plastic bag. While this is marinating, make the chutney in a food processor: combine all ingredients and pulse until the mint is well incorporated and it smells delicious. Pan fry chicken (add diced fresh ginger to pan?) in skillet, discarding excess teriyaki sauce. Once cooked, remove from pan and set aside to shred with knife & fork. Once shredded, add back to pan to keep warm. To prepare the sandwich, spoon/spread the chutney over what will be the insides of the grilled cheese. Top with cheese and add both pieces to a lightly buttered skillet (or griddle) openfaced and chutney side up so you won’t have to flip it later. When the cheese is almost melted, add a healthy amount of chicken to one of the slices and a bit more cheese and let is meld for a minute. Take the other slice and place it on top and remove from pan. Unfortunately this means you can only do a limited number of sandwiches at once, but they’re easy to keep warm and the cheese keeps melding.

There are so many slight variations on this that would also be amazing: mild cheeses, different chutneys (cilantro, basil, mint, oregano, even fruit!), chicken marinades. Go experiment!

Grilled Chi’eese
8oz Mozzarella, thinly sliced or shredded
Mint Chutney (see below)
2 Teriyaki Chicken breasts, shredded (see below)

Teriyaki Sauce — Makes ~ 3/4 cup sauce
1/3 cup worsteshire sauce
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp real maple syrup
1 tbsp honey

Mint Chutney
4 tbsp Plain Yogurt
4 tbsp chopped fresh mint (about 6 good stalks of mint)
1 tbsp lemon juice

Makes 6 Chi’eese Sandwiches. 30-45 minutes from start to finish. ~$2/sandwich. If you use a low-fat cheese, this would be a very healthy dish: low calories, protein and not a lot of fat. Yummmmm! Unfortunately no pictures this time around… Figure a post with no pictures is better than no post at all!

Written by Brent

March 30, 2011 at 12:13 pm

Perfect Pistachio Pesto Pasta w/ Peppered Poultry

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Pesto In Da Choppa!

Pesto In Da Choppa!

Today’s blog post is brought to you by the letter ‘P’! Pesto is a fantastic dish that can be served fresh or refrigerated for a week and used in a multitude of leftovers. The combination of pesto and chicken made for a great weeknight meal that provided leftovers to take to work AND a little tub of extra pesto to be used in a few days. It can even be made well ahead of time to add to that quick meal!

Making pesto is super simple and requires almost zero effort. Just put the basil, olive oil, garlic and nuts into a food processor (we have a very cute baby one that holds about 4 cups) and pulse until everything is well processed. It should be sort of an oily paste-y consistency before adding the cheese. Now add the cheese, mix/process enough to get the cheese incorporated and you’re done! My lovely sous chef did the rest of the cooking while I made the pesto, but as for timing to do by yourself:

Pesto Chopped!

Pesto Chopped!

  1. Gather Pesto ingredients
  2. Start Pasta water
  3. Start chicken in a skillet
  4. Make Pesto
  5. Finish rest of everything
  6. ????
  7. Have a root beer float for dessert
  8. Eat Deliciousness
Pistachio Pesto Pasta with Peas and Poultry

Pistachio Pesto Pasta with Peas and Poultry

1/2 cup Olive Oil
1 3/4 cup Fresh Basil
2 large Garlic Cloves, pressed
2 tbsp Pistachos (Dry Roasted or Raw)
1 tbsp chopped Walnuts (raw)
1/2 cup shredded Parmesan cheese

1 boneless skinless chicken breast
3 pinches pepper
3 pinches salt
2 pinches crushed red pepper
1 Garlic Clove, pressed

Makes ~5 servings of pesto. 7-10 minutes prep. ~$3/tub. Nothing that’s exactly unhealthy, but it’s probably not something you want to gorge yourself on — your sweat will taste like garlic.

P.S. – I am totally fired for only having 3 posts since returning from Europe! Time to rectify!

Written by Brent

November 15, 2010 at 10:10 pm

Orange Honeyed Chicken – Back in Action!

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It has been ENTIRELY toooooooo long since I actually wrote down some of the delicious things I’ve been cooking! Lasagna, Pizza Bagles, Assorted Pasta dishes to name a couple. Time to remedy that whole writing thing right hurrrr. Also, happy end of August to you all and keep bugging me about posting things, it’s very encouraging even if I have the lamest excuses! Most of the time I really just get distracted by the ESC being awesome.

Overall this was a pleasant dish and not quite what I expected. I found this recipe in a cookbook given to me by a loving relative titled “New California Cuisine” – Published 1984. Needless to say it is pretty good, but definitely could use some sprucing up. ESC definitely agrees. Fresh pressed garlic when browning the chicken and using a White Wine instead of water when thickening the sauce would both be welcome additions. The sauce has a great orange flavor, but it needs something else. Either more sugary-sweetness or some spicy bits to add a different dimension.

Brown both sides of chicken breasts in the hot butter using a large skillet. Add Orange Juice, Onion, Salt, Pepper & assorted spices to pan, cover and simmer for 10ish minutes (until chicken is cooked). Remove chicken and set aside, cover them to keep warm. Mix the flour into water then add to the skillet along with 2 oranges peeled & sectioned. For best results, mash 3/4 of the orange slices with a wooden spoon or something to get some extra juices and mushy bits into the sauce. Also add some orange zest fit that extra bit of flavor. Let the sauce simmer for 5-10 minutes to thicken and unify. Place the chicken on a bed of rice and spoon sauce & remaining orange bits over completely. For timing consideration, always start the rice before you do anything else, it’s easy to keep rice warm but not easy to make it cook faster.

Orange you sweet, honey! You brought me chicken!

2 tbsp butter
4 chicken breasts
2 Oranges
1/2 cup Orange Juice
2-3 tbsp Honey
1/4 cup chopped Onion
Salt & Peppa’ to taste
Hot Rice
1/4 cup White Wine (Riesling for sweetness?)
1 mounded spoonful Flour

Makes ~3 servings. 2 minutes prep, 20 minutes cooking. ~$4/plate. When oranges are in full season this would be a fantastic way to get your recommended 5 fruits & veggies a day! Serve with steamed broccoli or fresh farmer’s market veggies for extra healthy.

Written by Brent

August 30, 2010 at 10:21 pm

Chicken Caesar Salad with Fresh Veggies

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On a hot spring/summer day, the last thing you want to do is be in the kitchen slaving away over a hot stove. Chicken Caesar Salad is a great summer meal: cold, refreshing, healthy and delicious. It is also ridiculously easy and quick to make. This could be a great appetizer for a larger meal or a dinner party! We had three kinds of raw veggies to much on between creamy chicken caesar salad bites: carrots, green beans, celery. They really helped clean the plate of creamy caesar dressing.

Chicken Caesar Salad

Refreshing, Delicious, Creamy Chicken Caesar Salad

Cook the chicken the same way as you would in Lemon-Herb Chicken. In a pan with some olive oil, season chicken breast with herbs & ground pepper, when it’s almost done, squirt them with lemon juice (use fresh lemons to make it even tastier!). While the chicken is cooking, wash and prepare the lettuce. ESC utilized the “Rip-Em-Apart” method to tear the lettuce into bite sized pieces. The chicken should be about done so get out your cutting board! Chop the chicken into small bites and let them cool a bit. Toss the lettuce with dressing and Parmesan, add chicken and toss again. Top with fresh ground pepper and more Parm.

1 Chicken Breast
~6 Large Romaine Leaves, chopped/torn
1/3 cup Creamy Caesar Dressing
1/3 cup Parmesan cheese
~3 tbsp Lemon Juice
Assorted fresh veggies

Makes 2 large plates of salad. Total Time: 15 minutes. ~$3/plate. Very healthy, use Lite Caesar Dressing!

Written by Brent

May 8, 2010 at 2:21 pm

Lemon-Herb Chicken w/ Roasted Red Potatoes

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This is the meal that seemed like it would never happen! Busy weekends and busy weeknights kept thwarting this lovely meal. The chicken turned out absolutely fantastic and the potatoes were pretty good too. Maybe it was the fresh rosemary I snipped from the neighbors’ bush. Served with a fresh mixed green salad and steamed broccoli, because Katie (ESC) insists I have veg-et-ables.

Tangy Lemon-Herb ChickenThe potatoes take the longest, so wash, cut and quarter them first. Put a piece of tinfoil in a roasting dish underneath the potatoes (makes it easier to clean! — another wonderful ESC idea). Drizzle the oil over all potatoes then push them around so they glisten with oil. Mix the spices together and sprinkle over the potatoes. Pushing them around the pan again to get evenly coated. Cover with tinfoil and stick the whole thing in the oven. Originally I had planned to also make a brown rice pilaf to go with this, however ESC convinced me otherwise when I forgot to start it when I started the potatoes. So, with no rice pilaf cooking, I let the potatoes cook covered 20 minutes before starting the rest of the meal.

I did the chicken slightly different this time after reading a variation on Lemon Chicken. I usually just dump everything in the pan at the beginning and cook until tender. Sautee the garlic in a skillet over medium heat until starting to brown. Season the chicken breasts with a bit of salt & pepper just before adding to the pan. Cook 6-8 minutes. While they’re cooking, mix the lemon juice, rosemary, cayenne pepper, tarragon leaves and a bit more pepper in a dish and pour over the chicken breasts. Flip and cook another 5-6 minutes, or until tender. I think by doing it this way, the lemon juice coats the chicken better and provides a stronger flavor to the finished product.

Chicken Ingredients:Tasty Potatoes in foreground
2 chicken breasts
2 cloves of garlic, minced
4 tbsp lemon juice (Maybe as much as 1/4 cup)
pinch of fresh rosemary
2 tsp ground cayenne pepper
2-3 tsp ground pepper
pinch of salt
2 tsp dried tarragon leaves

Potato Ingredients:
5 red potatoes (~1lb)
~1/4 olive oil
1 tbsp fresh chopped rosemary (or ~2 tsp dried)
2 tbsp fresh chopped basil
2 tbsp italian spice medley (dried oregano, marjoram, thyme)

Makes enough roasted potatoes for 3 plates. ~$4/plate. Low on carbs, higher in starchy stuff, ok in protein.

Written by Brent

April 14, 2010 at 11:55 pm

Pesto Chicken Sandwiches

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What a beautiful Sunday it was. A kickball Victory to start the morning, initial inspiration to make something fantastic, a trek to the Hillcrest Farmer’s Market, did taxes for 2009, and sat in the sunshine for most of the afternoon (80° and sunny!).  The initial inspiration for this came from the realization that I still had basil left over from the Chicken Parm Burgers, what else can I make with fresh basil? Why Pesto of course!!

Not all varieties of Artichokes have thorns!

But first, let’s start with an age old artichoke appetizer. Did you know globe artichokes are known to have been cultivated at Naples around the middle of the 9th century? They make a great vehicle for butter or fresh farmer’s market hummus too. When cooking, steam them for 35 minutes or until the outside leaves are easily pulled off (like almost falling off). They’re kinda trick to eat, but you scrape the inside off with your teeth and don’t eat the actual leaf.

Appetizer’s are great and all, but you’re really just interested in the main course aren’t you! Pesto’s really easy to make and there are 10 gazillion recipes out there how to make it, but basically you but some good stuff into a blender and blend it until it’s an oily paste that smells and tastes delicious. It’s like a party in your mouth.

To make the sandwiches, we (ESC & I) started by making the pesto because it’s not time sensitive and can be made well beforehand. It also gives you plenty of time to enjoy the fresh artichoke appetizer. I pan fried two chicken breasts in a pan doused with lemon juice, rosemary and my iii-taliian-o espices (gesturing fervently with hands). Cut the mini-baguette in half, butterfly each side and toast it to make a receptacle for awesomeness. Spread the pesto on one side of the bread, topped with the sliced bell pepper then the chicken breast. Add a couple good sized parmesan shavings on top and another dollop of pesto. For best results, cook chicken until done and then toast so when serving the toast is still warm.

This picture perfect party is about to be in my mouth.

Served on the plate shown with steamed green beans and the rest of the bell pepper (raw). This is a meal that most definitely does not require a fork. Could even be a great picnic lunch! Will definitely make again in the near future it was tasty and super easy. Not including the artichoke, total time was ~15 minutes as you can make the pesto at the same time as the chicken is cooking and bread is toasting.

1/2 cup pesto (see directions below)
2 Chicken Breasts
1 Mini Baguette
1 Yellow Bell Pepper
Shaved Parmesan

Pesto (makes ~1 cup pesto):
1 cup packed fresh Basil leaves
1/6 cup chopped walnuts
2 Garlic Cloves mashed
1/4 cup Olive Oil
1/4 cup Parmesan

Serves 2; ~$3.00/plate; Very healthy meal. Maybe some carbs in the Bread & Cie baguette?

Written by Brent

March 28, 2010 at 11:26 pm

Posted in Chicken

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