Monday, April 26, 2010
Silver platter burgers
Friday, April 9, 2010
Then we made a rue by adding heavy cream and flour...
While this was cooking, I made the dumplings with some chives mixed in...
Next, we added the chicken, broth, peas, and pearl onions and let that simmer...
In went the dumplings! This was my favorite part. I love how they puff up while they're cooking.
And the finished product (actually, THIS was my favorite part) - a smooth and creamy bowl of delicious chicken and dumplings, just like mama used to make (only better... okay, way better).
Thursday, April 8, 2010
I know, I know, you're thinking "another dilla post...good grief!". BUT, this is really to share a wonderful and quick (and healthy) chicken recipe that I am beginning to LOVE.
Last night, I needed a quick and easy dinner. I had defrosted chicken and Mexican rice from Vigo. I had recently picked up Cook's Illustrated Light & Healthy Best Recipes for 2010 upon the suggestion of my good friends at Affordable Foodie. A Chicken Soft Taco recipe caught my eye as I love Mexican food. I think I crave queso like most women crave chocolate. Always in a search to make it a little more belly friendly, I gave the following a go with fantastic results. Most of the ingredients will be found in your pantry.
- 1 teaspoon canola oil
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle chiles in adobo sauce (this might be my most favorite ingredient ever)
- 1/4 cup chopped fresh cilantro
- 1/2 cup orange juice
- 1 teaspoon Worcestershire sauce
- 1 1/2 lbs of boneless, skinless chicken breasts, trimmed
- 1 teaspoon yellow mustard
- salt & pepper
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Stir in the garlic and chipotles and cook until fragrant, about 30 secondsl. Stir in 1/2 cup of the cilantro, orange juice and Worcestshire.
- Nestle the chicken into the skillet and bring the liquid to a simmer. Cover, reduce the heat to medium-low and cook until almost cooked through, 12 to 18 minutes, flipping them halfway through.
- Transfer the chicken breasts to a plate. Shred the chicken with 2 forks. Meanwhile, continue to simmer the sauce over medium heat until thickened slightly and reduced to 1/4 cup, about 5 minutes.
- Off the heat, whisk the mustard into the sauce. Stir in the remaining 1/4 cup of cilantro and shredded chicken. Season with salt and pepper to taste.
Now, last night, I didn't have fresh cilantro or adobo in chili sauce. I also substituted Dijon for yellow mustard. It was still great. Has a little kick and tangy flavor. I used the leftover chicken today for lunch with the rice and added LeSeur peas. Tonight, I made those lovely quesadillas you saw above.
Tuesday, April 6, 2010
By Sunday night, I am craving healthy, good-for-me food. I try and keep this up throughout the week so that I can derail over the weekends. Andy picked up a beautiful piece of salmon from YDFM and some fresh veggies. The last time we cooked salmon, I used Whole Foods 365 brand Ginger Miso Salad Dressing as a marinade. We used the rest of this last night and roasted our salmon in a 450 degree oven for 15 minutes. Meanwhile, we steamed some Jasmine rice, roasted whole carrots, and pan sauteed some Brusell sprouts with more of the Ginger Miso dressing. Finally, Andy took the roasted carrots and tossed them with some Siracha sauce in a sautee pan. Voila - healthy meal with leftovers for $15. Aren't those carrots just too cute?