Cook Once, Eat Twice: Baked Honey Chicken

chicken wrap -1

Thank you Kelly Swartz Photography for this photo!

It’s only August but the start of school is upon us!  This return may mean more routine to your week and more regularly-scheduled meals at home. Are you wondering where you’ll find the extra time for everything?  Hopefully I can help you with an easy dinner recipe or two!

This Baked Honey Chicken is a recipe for success: cook once, eat twice.  First, the chicken marinates before it’s baked in the oven.  Half of this cooked chicken is then saved in the refrigerator for the next night’s dinner, Key West Chicken Salad Wraps. The remaining half of the Baked Honey Chicken is served for tonight’s yummy Honey Chicken Rice Bowls with Steamed Broccoli.    

Photos of these recipes are the ones featured on my new website.  This new website is launching in just 4 days!  Watch for my big announcement later this week!

Baked Honey Chicken (makes double 4-serving portions)

2 pounds boneless skinless chicken thighs

1/3 cup honey

1/4 cup soy sauce

1 teaspoon ground ginger

2 cloves garlic, minced

1/4 cup sliced scallions

Spray a 9×13 baking pan with non-stick cooking spray.  Arrange the chicken thighs in a single layer.  Mix remaining ingredients in a bowl and pour over chicken.  Cover dish with foil and marinade in the refrigerator for 1-4 hours.  Turn chicken once midway through marinating time.

When ready to cook, preheat oven to 425 degrees.  Place chicken, covered, in oven for 20 minutes.  Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.

Remove half of the chicken to a covered storage dish.  Refrigerate and save for Key West Chicken Salad Lettuce Wraps.

Use remaining chicken and sauce for the Honey Chicken Rice Bowls with Steamed Broccoli.

Honey Chicken Rice Bowls with Steamed Broccoli (serves 4)

1 pound Honey Baked Chicken, sliced

Honey Baked chicken sauce, about 1 cup

2 cups cooked brown rice

1 head broccoli, cut into florets and steamed

1/4 cup shredded carrots

1 scallion, sliced thin

Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken.  Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions.  Serve and enjoy!

Key West Chicken Salad Wraps (serves 4)

(these wraps can be served in lettuce leaves- as pictured- for a lighter meal or in heartier whole grain tortillas)

1 pound Honey Baked Chicken, diced

1 ripe mango, diced

1 avocado, diced

1 small jalapeño, minced

1/2 jicama, peeled and diced

1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)

2 tablespoons fresh cilantro, chopped

Dressing ingredients:

2 tablespoons fresh lime juice

1 tablespoon white balsamic vinegar

1 teaspoon honey

1/2 teaspoon salt, 1/4 teaspoon white ground pepper

1/4 cup extra virgin olive oil

For the dressing: combine lime juice, vinegar, honey, salt and pepper.  Whisk in olive oil.  Set aside.

In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste.  Fold in chicken.  Season, as needed, with more dressing.

When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter.  Divide Key West Chicken Salad amongst leaves or tortillas.  Garnish with cilantro and serve.  Enjoy!

Flan Casero (Homemade Flan)

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Flan is one of my all-time favorite desserts.  I first learned to make flan when visiting my daughter who was studying in Argentina.  The original recipe calls for whole milk but I have made it successfully and deliciously with low fat milk.  Either way, you’ll get 1/2 cup of milk in each serving!

It’s easier than you’d think to make this dessert.  And it serves 8… so have a dinner party or save the extras in the fridge just for you!

Flan Casero (Homemade Flan) serves 8

Caramel:

3/4 cup sugar

1/4 cup water

Set out 8 ramekins. In a small, heavy saucepan over medium-high heat, mix sugar and water, stir only to combine. Cover and cook for 8 minutes, until the caramel is amber in color. Remove from heat. Work quickly to pour about 1 tablespoon into each ramekin.

Custard:

4 cups whole milk

3/4 cup sugar

4 eggs plus 2 yolks

1 teaspoon vanilla extract

Preheat oven to 325 degrees. Heat milk with the sugar over medium heat until mixture starts to steam and bubble around the edges and sugar dissolves, about 5 minutes (do not let it boil).

Using a whisk, beat the eggs and yolks. Add the vanilla. Slowly ladle milk into the eggs, whisking to combine (this is ‘tempering’ the eggs). Add another 2 ladles to eggs and whisk. Slowly pour remaining milk into eggs while whisking to combine. Strain mixture through a fine sieve into a bowl. Divide strained custard evenly among ramekins. Set ramekins in a baking dish and add enough boiling water to cover halfway up the sides of the ramekins. Bake until custard is just set, about 45 minutes.

Remove ramekins from the water and cool on a baking rack. Place in refrigerator to chill (about 6 hours or up to 3 days). To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. Enjoy!

Fresh Strawberry Brie Bites

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Need an appetizer for a party?  Or a refreshing dessert after dinner?  This recipe serves both needs!  Fresh strawberries washed and hulled deliver color and sweetness when paired with creamy brie and fresh basil leaves.  Balsamic glaze provides a sweet yet savory finish for a fabulous combination!

Strawberry Brie Bites with Balsamic Glaze (makes 20-24 pieces)

1 pound fresh strawberries, hulled

Fresh basil, one leaf per strawberry (about 20-24)

1 cup balsamic vinegar

1/2 pound Brie cheese, cut 1/4-inch slices into 1-inch squares (20-24 pieces)

Toothpicks or small bamboo skewers

Pour balsamic vinegar into a small saucepan and gently simmer for 20 to 30 minutes until the glaze is thick and coats a spoon (consistency of chocolate syrup). Set aside and allow to cool in pan.

Prepare a serving dish with a light coat of oil or cooking spray. Start stacking ingredients with a piece of brie as the base. Add basil (leaf should curve up to catch the glaze).  Next, add the strawberry (hulled side down). Spear stack with toothpick and drizzle with glaze. Arrange on the prepared serving dish. Enjoy!

Note: Any unused balsamic glaze can be stored in a covered container in the refrigerator for several weeks. 

Spinach Artichoke Quinoa Egg Bake

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Try the traditional pairing of spinach and artichokes with the ancient grain quinoa baked together with eggs and cheese.  The result?  Deliciousness!!

This is a great brunch recipe.  To prep this ahead of time, simply follow the recipe through until the step”Preheat the oven”.  The contents of the 9 x 13 pan can be covered and placed in the refrigerator.  When ready to cook, remove the dish from the refrigerator, uncover and finish the recipe.  Enjoy!

Spinach, Artichoke, Quinoa Egg Bake (serves 8-10)

1-1/2 cups quinoa, uncooked

1 large sweet onion, thinly sliced

3 cloves garlic, minced

1 tablespoon olive oil

2 cups milk

4 eggs

1-14 ounce can artichokes, drained and chopped and drained again

10 ounce package of spinach

1/2 cup shredded Parmesan cheese

1-1/2 cups mozzarella cheese, shredded

1/2 teaspoon each:  salt and freshly ground pepper

In a medium pot, heat 3 cups water until boiling. Add quinoa, reduce heat, cover and simmer for 12 minutes until water absorbed and quinoa unravels. Prepare 9 x 13 inch baking dish with cooking spray. Pour cooked quinoa into baking dish.

Preheat large skillet on medium heat and add olive oil. Sauté onion and garlic until onion is translucent. Add artichoke and spinach. Add contents of skillet to quinoa in baking dish. Season with salt and pepper. Mix to combine.

Preheat oven to 375 degrees. In a small bowl, whisk together milk and eggs. Mix in Parmesan and 1 cup mozzarella. Pour into baking dish and gently mix into contents. Sprinkle casserole with remaining 1/2 cup mozzarella. Bake for 30 minutes and serve hot.

Chicken Tortilla Soup

Tortilla Soup with Chips, fresh lime and spoon on Rustic Wood Ba

Slow Cooker Chicken Tortilla Soup

I first posted a recipe with the same name five years ago.  This new version boasts bigger flavor with a few additional ingredients and new sauté procedure.  Slow cooking is perfect for this busy spring season. Simply start this in the morning to cook on low for 7-8 hours or at lunchtime, to cook on high for 5-6 hours.  If your slow cooker does not have a sauté function, simply prepare the first part of this recipe in  a skillet on the stove top and transfer to the slow cooker when ready.

If you are not familiar with Chihuahua cheese, please try it.  It is wonderfully creamy and is often used in quesadillas, too.

Slow Cooker Chicken Tortilla Soup (serves 6)

1 pound boneless, skinless chicken breast

2 tablespoons olive oil

2 teaspoon chili powder

1 jalapeno pepper, seeded and diced

1 onion, cut into eighths

1 clove garlic, minced (about 1 teaspoon)

1-1/2 cups corn from cob (or 1 can sweet corn)

1 can fire roasted (15 ounce) canned tomatoes

4 cups chicken broth

1 teaspoon oregano

2 corn tortillas, torn into 1-inch pieces

1 can (15 ounce) black beans, drained and rinsed

Salt to taste

Garnishes: non fat plain Greek yogurt (or light sour cream), shredded Chihuahua cheese, sliced avocado, fresh lime.

Heat oil in slow cooker set at 400 degrees on ‘Sauté’. Add pepper, onions, garlic and corn, sauté for a few minutes. Add chili powder and stir to coat vegetables and heat until chili powder is fragrant. Place chicken on top of veggie. Add tomatoes, broth, oregano and tortillas. Adjust slow cooker setting to low,  cover and cook for 7-8 hours. (Or set on high for 5-6 hours). At the end of cooking, remove chicken breast to a plate. Add black beans to the slow cooker to heat while shredding the chicken with two forks. Add shredded chicken back to pan. Serve soup in bowls topped with garnishes. Enjoy!

 

Savor the Flavor of Eating Right!

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March is National Nutrition Month and this year’s theme is ‘Savor the Flavor of Eating Right’.  I believe that’s what we do everyday at Myplate2yours and it’s as easy as 1, 2, 3!

  1. Start with real, whole food.
  2. Create a dish that suits your palate.
  3. Slow down to enjoy your meal and the people you are eating with!

What I love about eating right is the array of colors and the sheer beauty of many of these dishes … and this one is no exception!  This is the salad I made for a family birthday celebration this weekend.  I searched for the recipe on my blog, but I was surprised to find I have never shared it with you.  Well, here it is today….enjoy!!

Citrus Salad with Baby Greens, Cucumber and Avocado (serves 6)

4 cups baby arugula, spinach and/or romaine

1 cup grape tomatoes, halved

1 cup (about 1 large) English cucumber, diced

3 clementine oranges, sectioned

1 pink grapefruit, sectioned with knife

1 ripe avocado, diced

2 tablespoons roasted, salted sunflower seeds

Dressing: Mix together 1/4 cup freshly squeezed orange juice, 2 tablespoons white balsamic vinegar, 2 teaspoons honey. Whisk in 1/4 cup extra virgin olive oil. Season with dash cayenne pepper; salt and pepper to taste.

Spread greens on a serving platter. Top with cucumbers, tomatoes and avocado. Arrange orange and grapefruit sections on top.   When ready to serve, toss salad with dressing and sprinkle with sunflower seeds.

Chicken Fricassée with Fennel and Artichoke

Chicken Fricassee

FRANCE!!!! Ever since my time in Paris and the west of France this past autumn, my cooking has been influenced by the flavors of this luscious cuisine.  I even worked on a chocolate soufflé recipe I’ll have to share with you very soon!

And FENNEL!!!!! This fragrant vegetable has many culinary uses from the seeds to the bulb.  This recipe uses the bulb, sliced thin and sautéed with onions until soft.  Please don’t let the fancy name of this recipe hinder you from trying it!  It is basically a one-pot meal with straightforward prep.  And it’s OH, SO DELICIOUS!  ENJOY!

Chicken Fricassée with Fennel and Artichoke (serves 6)

6-8 pieces from a 2-3 pound chicken

2 tablespoons olive oil

1 large onion, halved and sliced thin

1 fennel bulb, trimmed, halved and sliced thin

1 cup dry white wine

1, 28-ounce can diced tomatoes

1-1/2 cups pitted mixed, green and black olives (in the original recipe, Picholine is the recommended green olive as is brine-cured black olives)

1/4 cup capers in vinegar, drained

12 artichoke hearts marinated in olive oil, drained

Sea salt and freshly ground pepper, to taste

Cooked thin pasta or rice, for serving

Generously season chicken on all sides with salt and pepper. In a large skillet (with a lid) or Dutch oven, heat olive oil. Add the chicken pieces skin side down and brown until they are golden in color, about 5 minutes. Flip carefully with tongs and cook another 5 minutes. Transfer chicken to a plate.

Reduce heat to low, add the onions and fennel. Cook, covered until softened but not browned, about 10 minutes. Return the chicken to pan. Add the wine, tomatoes, olives, capers and artichokes. Cover and simmer over low heat until the chicken is cooked through, about 30 minutes. Taste for seasoning and adjust, as needed. Serve over hot cooked pasta or rice. Bon Apetit!

Adapted from Patricia Wells, The French Kitchen Cookbook

Overnight Oatmeal with Apples and Maple Syrup

Overnight Oats

A hot breakfast is a welcome start to any day this winter in Chicago!  This recipe is a breeze since it cooks overnight and is ready as soon as you are in the morning.  Simply prep the ingredients in the slow cooker at night and set on low for 7-10 hours.  You’ll be happy to have this hot breakfast waiting for you the next morning!  And any leftovers can be stored in the refrigerator and reheated for breakfast or snack time throughout the week.

Overnight Oatmeal with Apples and Maple Syrup (serves 6)

2 apples, sliced and cut into ½ pieces

1-½ cups low fat milkOvernight oats 3

2 cups water

1 cup uncooked steel-oats

1 tablespoon brown sugar

2 tablespoons of maple syrup

½ teaspoon cinnamon

1 tablespoon ground flax seed

Optional toppings: Chopped nuts, maple syrup, additional milk

If needed, coat inside of slow cooker with cooking spray. Add all ingredients (except toppings) to slow cooker. Stir, cover and cook on low for 7-10 hours

Serve oatmeal into bowls. Add optional toppings. Enjoy!

Ancho Pork and Hominy Stew

Ancho Pork and Hominy Stew

When the weather gets cold, I love to make soups and stews. Typically, stew takes a few hours to cook because moist heat is needed to tenderize the meat traditionally used in stew.  But start to finish, Ancho Pork and Hominy Stew from Cooking Light, cooks in less than one hour.  This is because this stew starts with an already tender cut of meat, a pork tenderloin.  The pork is seasoned with spices resembling Mexican pork stew, Posole, with ancho chile powder at center stage.

Ancho chile powder can be found in many grocery stores but can also be made at home.  For DIY ancho chile powder, purchase dried whole ancho chiles (2 ounce package yields 1/4 cup powder). Slit peppers with a paring knife, and shake out seeds. Remove stem. Tear skin into 1 inch pieces. Using a coffee grinder, place pieces into a coffee grinder and process until finely ground (you may have to process in batches). Store in airtight container until ready to use.

Ancho Pork and Hominy Stew (serves 4-6)

2 tablespoons ancho chile powder

2 teaspoons dried oregano

1-1/2 teaspoons smoked paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1-1/2 pound pork tenderloin, trimmed and cut into 1/2-inch pieces

2 tablespoons olive oil, divided

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 tablespoon minced garlic

2-1/2 cups chicken stock

1-28 ounce can hominy, drained

1-15 ounce can fire roasted diced tomatoes

Chopped cilantro, for garnish

Shredded Mexican cheese, as desired

Combine chile powder, oregano, paprika, cumin and salt in a bowl. Set 1-1/2 teaspoons aside. Toss pork pieces into spice mix. Coat evenly.

Heat 1 tablespoon oil in heavy saucepan or Dutch oven over medium-high heat. Add pork and cook 5 minutes, stirring frequently, until the meat is browned and fragrant. Remove pork from pan. Add remaining olive oil. Add onion, bell pepper, and garlic. Sauté 5 minutes until tender. Return pork to pan. Add broth, hominy, tomatoes and reserved spices. Bring to a boil, reduce heat and partially cover to simmer for 25 minutes. Serve with cheese, if desired, and garnish with cilantro. Enjoy!

Adapted from www.CookingLight.com

 

Thanksgiving Sides

Thanksgiving is upon us!  Time with family, a break from work and school, and great food all mean that there is so much to look forward to!  Here are two new sides you may want to try for Thanksgiving:  Shredded Brussels Sprouts Salad and Oven Baked Butternut Squash Risotto.  What’s unique about both of these is that they can meet the special dietary needs- gluten free, dairy free, vegetarian, and nut free- of anyone coming to dinner. If you are looking for something easy, yummy and good for everyone, try these!

Shaved Brussels Sprouts Salad with Lemon Zest (serves 6)IMG_3114

1-1/2 pounds Brussels sprouts

1/4 cup roasted sunflower seeds

1/4 cup yellow raisins

2 peeled hard boiled eggs, diced (optional)

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons white balsamic vinegar

2 teaspoons Dijon Mustard

1/3 cup extra virgin olive oil

1 tablespoon finely chopped shallot

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Prepare Brussels sprouts by trimming bottoms and removing discolored or tough outer leaves. In a food processor with a grating attachment (or with a box grater), grate sprouts. Collect into a medium bowl (about 10 ounces total). Toss with sunflower seeds, raisins, and eggs (if using). In a separate small bowl, whisk lemon juice, vinegar and mustard. Drizzle in olive oil, whisking to combine. Add zest and shallots. Toss salad with dressing.

This salad can be served immediately or place in fridge for up to an hour. Toss again before serving and season with salt and pepper to taste. Enjoy!

Adapted from www.chow.com

Oven Baked Butternut Squash Risotto (serves 6)IMG_3115

2 tablespoons olive oil

1/4 cup finely chopped shallots

2 garlic cloves, minced

2 teaspoons fresh thyme leaves, chopped

1-1/2 cups Arborio rice

1/2 cup dry white wine

1 butternut squash (about 2 pounds), peeled and diced (4 cups)

4 cups vegetable stock

1 bunch curly kale (or Lacinato/Tuscan kale), tough stems removed and cut into ½ inch strips (about 4 cups loosely packed)

Sea salt and freshly ground pepper

Grated parmesan cheese (optional)

Preheat oven to 400 degrees. In a medium Dutch oven or oven proof pot with a lid, heat olive oil over medium high heat. Sauté shallots until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

Add rice and cook, stirring frequently, until edges of rice are translucent, about 3 minutes. Season with salt and pepper, and add wine. Stir and cook until wine is absorbed. Add squash and stock, bring mixture to a boil. Stir in kale. Cover and transfer to oven. Bake for 20 minutes until most of the liquid is absorbed and rice is tender. Serve hot and garnish with parmesan. Enjoy!

Adapted from Meatless by Martha Stewart

HAPPY THANKSGIVING EVERYONE!!