Tag Archives: chicken

December 4, 2012 · 8:06 pm

Simple Roasted Grape Chicken

Have you ever heard of Food 52?  If not, you should totally check them out!

My mom and I subscribe to their recipe and food emails, and we are constantly talking about the interesting flavors and dishes they come up with.  I am always amazed at their creativity, but also simple flavors they use.

Recently, my mom and I came across Food 52’s recipe for Simple Roasted Grape Chicken, and I had to give it a try.  Delicious.  What a different yet flavorful combination… grapes and chicken!  And, allergy friendly without trying to be.  Hope you enjoy it as much as I did, and hope you get a chance to check them out.

Here is a picture of how mine turned out.  The only thing I did differently was that I used chicken thighs, and I plated the chicken and grapes over sauteed spinach.

grape chicken

Happy Allergy Free Eating!

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October 9, 2012 · 6:52 pm

Chicken with Rosemary, Bacon, Cream Sauce

Every now and then you have to splurge with a little bacon, right?  It makes the house smell great and it makes any meal taste better.  This week, I made a quick and easy chicken recipe with a rosemary, bacon, cream sauce.  It was delicious!  Hearty for these fall nights.  I put it over rice, but you could easily put it over quinoa or gluten free pasta instead.

Chicken with Rosemary, Bacon, Cream Sauce

Pieces:

  1. 2 chicken breasts
  2. 6 slices bacon
  3. 1 cup coconut milk
  4. 2 sprigs fresh rosemary
  5. 2 tsp. pepper

Process:

  1. Cut the bacon into small pieces, maybe a half inch by half inch.  Tip:  I use kitchen scissors!
  2. In a large saute pan on high heat, saute the bacon until it starts to sizzle, but isn’t fully cooked (about 3-4 minutes).
  3. Drain the bacon fat and put the bacon bits back into the pan.
  4. Push the bacon aside and place the chicken breasts in the pan.  Sprinkle the chicken generously with pepper on both sides.  Saute the chicken on high heat about 2 minutes each side, just to brown the outside.
  5. Turn the heat down to medium.  Add the coconut milk and rosemary.
  6. Cover and let simmer until the chicken is cooked through and the coconut milk cooks off, about 15-20 minutes.  You may take off the lid for the last few minutes.
  7. Serve hot over rice, quinoa, or pasta by adding the chicken and spooning a generous amount of bacon and sauce over it.  Garnish with rosemary.

Happy Allergy Free Eating!

 

 

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October 7, 2012 · 6:10 pm

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

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September 11, 2012 · 6:23 pm

Drunken Grilled Chicken

As summer winds down and the air gets colder, I am still trying to grill as much as I can… with a sweatshirt on.  This weekend, I made Drunken Grilled Chicken, where the chicken literally sat in wine all day.  Yum!  It was a fresh, light, and flavorful marinade… perfect for the end of summer.

Drunken Grilled Chicken

Pieces:

  1. 2 chicken breasts
  2. one quarter cup white wine vinegar
  3. one half cup dry white wine
  4. 3 fresh rosemary sprigs
  5. one quarter cup fresh parsley
  6. 2 tsp. dried oregano
  7. 4 lemon slices
  8. one half tsp. cumin
  9. salt and pepper to taste

Process:

  1. In a large bowl, combine all ingredients.  Make sure the chicken is sitting well under the liquid, and not much chicken is exposed… really get it dunked with the herbs and lemon slices sitting on top.
  2. Let the chicken marinate in the fridge for at least 12 hours.
  3. Transfer the chicken breasts, lemon slices, and herb stems onto a large piece of aluminum foil.  Fold the foil up so that the chicken is covered, and in a loose package.
  4. Turn on the grill to medium heat.  Place the foil package onto the grill, and let the chicken steam in the foil for about 15-20 minutes.
  5. Take the chicken out of the foil, remove the herb stems and lemon slices, and let the chicken finish cooking on the grill grates.  This way, it will be juicy and still have those nice grill marks.
  6. Serve hot.

Happy Allergy Free Grilling!

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September 4, 2012 · 5:07 pm

Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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August 30, 2012 · 5:00 pm

Smokey Garlic Lime Chicken

I am really loving having a grill and the summer to enjoy it in!  It is such an easy cooking method and perfect for summer foods.  Lately, I have been enjoying grilled corn on the cob and chicken.  Here is a smokey chicken rub that I tried and loved.  The chicken marinade makes it especially juicy and tender when served hot off the grill.  Yum!

Smokey Garlic Lime Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tsp. garlic salt
  3. 2 tsp. smoked paprika
  4. one half tsp. cinnamon
  5. 1 tsp. cumin
  6. one half tsp. nutmeg
  7. one half tsp. red chili powder
  8. 1 tsp. ground ginger
  9. the juice of one lime
  10. 1 tsp. chopped garlic

Process:

  1. In a large bowl, coat both sides of the chicken with the garlic salt, paprika, cinnamon, cumin, nutmeg, red chili powder, and ginger.
  2. Add the lime juice and garlic.  Let the chicken marinate for about 3 hours.
  3. Grill until chicken is cooked through and serve hot!

Happy Allergy Free Grilling!

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July 19, 2012 · 6:29 pm

Lemon Basil Chicken

Have you entered the Slim Kicker Giveaway yet?  You could win a free slow cooker.  It is 6 quarts, stainless steel, and FREE!  Just go to Tuesday’s post, share your idea for a healthy tip, and SlimKicker will pick the winner.  I will notify the winner next Tuesday.  Good luck, and can’t wait to hear your ideas.

On another note… living in a house means I can grow my own fresh herbs.  Right now, I have dill, basil, and parsley.  I have been trying to cook with these fresh ingredients (and be thankful that I don’t have to spend extra money at the grocery store).  So, I made a very mild chicken dish… Lemon Basil Chicken.  It is slightly sweetened with brown sugar, and is a quick and easy summer dish.

Lemon Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 lemon
  3. about 6 basil leaves
  4. 3 tsp. brown sugar
  5. 2 tbsp. olive oil
  6. salt and pepper to taste

Process:

  1. Thinly slice 4 lemon slices.
  2. In a saute pan with the olive oil and 1 tsp. brown sugar, saute the lemon slices for about 2 minutes each side.  This will sweeten them.
  3. Cut each chicken breast in half, like a pita pocket, making sure not to slice all the way through.
  4. Stuff the each chicken breast with 3 basil leaves and 2 sweetened lemon slices.
  5. Squeeze the rest of the lemon juice over the chicken, sprinkle the rest of the brown sugar, and season with salt and pepper.
  6. Bake at 375 for about 25 minutes, until chicken is done.
  7. Enjoy hot!

Happy Allergy Free Eating!

 

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July 5, 2012 · 7:23 pm

Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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May 20, 2012 · 7:06 pm

Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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May 10, 2012 · 6:20 pm

Honey Orange Chicken with Goat Cheese Peas

I have a tendency to buy too much food at the supermarket… sometimes I have visions of meals that just never get made or sometimes I buy items that are on sale.  I decided to make dinner this week with what was already in my fridge.  I found some goat cheese, chicken tenders, an orange, and some almonds.  Random ingredients, but perfect for Honey Orange Chicken with a side of Goat Cheese Peas.  I was stunned at how quick and easy it was to make!

Honey Orange Chicken

Pieces:

  1. one package of chicken tenders, about 1 pound
  2. juice of one orange
  3. 3 tbsp. honey
  4. 1 tsp. nutmeg
  5. 2 tsp. parsley flakes
  6. 2 tsp. lemon pepper
  7. 2 tsp. “camp mix”- a blend of garlic salt, pepper, and celery seed

Process:

  1. In a greased cast iron skillet, put the chicken tenders over medium heat.
  2. Smother them with half of the orange juice and half of the honey.
  3. Sprinkle half of the seasonings on top.
  4. After about 4 minutes, turn the chicken tenders over and smother them with the other half of the juice, honey, and seasonings.
  5. After another 4 minutes, flip one more time and let cook until cooked through.

(Afterwards, I also thought you could serve with some craisins on top!)

Goat Cheese Peas

Pieces:

  1. one bag of frozen peas
  2. one quarter cup of water
  3. one half cup sliced almonds
  4. 3 tbsp. goat cheese
  5. 1 tsp. parsley flakes

Process:

  1. In a large sauce pan, pour the peas and water.
  2. Cover and cook over medium heat until they are tender, about 10 minutes.  Be careful not to overcook them.
  3. While the peas are cooking, spread the almonds over a saute pan.
  4. Heat the almonds on low heat for about 4 minutes, just until they toast.  Be careful they don’t burn.
  5. Toss the peas with the almonds.
  6. Serve with the goat cheese and parsley on top.

Happy Allergy Free Eating!

 

 

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