Grilled turmeric chicken tenderloins with lemon herb pan sauce

Grilled turmeric chicken tenderloins with lemon herb pan sauce …Sounds pretty fancy doesn’t it? Well, it’s really not and its yummy. This is a great alternative to serving boring chicken breasts. Depending on how many people you are serving just add more chicken . 2 tenderloins were served per person usually works.
the dried turmeric spice is what makes this dish shine in my opinion. More than any other spice, turmeric marries health benefits to zesty taste. 

Want to know how add this unique spice to your dishes check out the link from from oneHowTo below. I am experimenting in the kitchen and trying it now in more dishes. It’s very versatile.

How to Use Turmeric in Cooking

Ingredients

1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon juice
2 garlic cloves, finely minced
1/2 tablespoon butter
1 tablespoon olive oil
8-10 boneless, skinless chicken tenderloins , pounded thin
1/2 cup of chicken stock, plus more as needed
2 tablespoons ground Turmeric

Instructions

In a small bowl toss together the chopped parsley, thyme , Turmeric and the minced garlic, salt , pepper and half the oil. Let sit for 15-30 min to marinate

Serve with the lemon and herb pan sauce over top and heat over medium-high heat. Once pan is hot, sear the chicken until browned and releases easily from the pan and cook through.

Transfer chicken to a clean plate when done and cover with foil to keep warm.

Reduce the heat under the same skillet to medium-low. Add in the stock and butter and start scraping up the browned bits on the bottom of the pan. Stir in fresh lemon juice and bring to a simmer.

If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock. When ready to serve heat chicken and serve with the lemon and herb pan sauce over top.

Roasted Chicken Drumsticks spiced with Annatto

Roasted Chicken drumsticks with herbs and lemon is a great combination. I was in a Latin supermarket and found ground annatto.. But what annatto tastes like besides that makes food yellow? Annatto’s flavor can be described as earthy, musky, and slightly peppery sweetness with a hint of nutmeg. Look for it in your store and try adding it to your dishes.. I like it mostly with all kinds of meats and and shrimp as part of the spice rub. Sometimes I add it to my grains, stews and even soups.

Check out this page on SPICEography to learn more about it

Cooking With Annatto Seeds: The Dos And Don’ts

For my dish I paired my chicken with the vibrant annatto and other herbs . The herbs and spices gave my dish a wonderful flavor and aroma, and with the chicken it came out so flavorful.

How to Make it

In a large bowl add the chicken legs, salt, pepper , olive oil , lemon juice and the spice mix. In the spice mix I added the annatto, smoky and sweet paprika, dried parsley with garlic powder .
Bake the drumsticks at 450 for 30 min on a sheet pan .

chef tip : This recipe also works for chicken quarters and thighs at the same temperature . Change time accordingly

Balsamic honey chicken thighs with pickled Danish red cabbage

Homemade balsamic honey chicken thigh over pickled Danish pickled red cabbage , what a great combo !

I like to marinate the chicken in a balsamic glaze and honey or agave syrup with salt and pepper.

I then refrigerate it for least a hour before I bake or grill them. You can do this also with chicken tenderloins or chicken breasts. Just adjust the cooking time.

I had a red cabbage that I bought recently that is pickled. This is the star of this dish. Recently there has been a lot of talk on the benefits of your gut by eating fermented foods. So eat away! Pickled cabbage, is pickled via fermentation.Fermented foods have lots of proven health benefits thanks to good bacteria, and the fermentation process also results in wonderfully complex flavor.

For this dish I used Danish red cabbage , also known as Rødkål . You can buy in store or make on your own. The process is time consuming but worth it the end and it store well in the fridge for many days.

The company I use is called Beauvais , which makes a great version that tastes homemade and can be found in your grocery store or online .

About Beauvais 

Beauvais is a Danish brand of condiments, snacks and readymade meals now owned by Norwegian food company Orkla ASA.  The brand was founded by and is named for Jeean Baptiste Desiré Beauvais, a French immigrant, who established a production of canned food in Copenhagen in 1850. The company was acquired by Orkla in 1995 and renamed Orkla Foods Denmark in 2013. (Source Wikipedia)

Try it out you will love it!

Chef tip! – Want to learn more about foods that pickled versus fermented check out this article below

https://www.furtherfood.com/pickled-versus-fermented-foods-which-is-better-for-your-gut/

Chicken Pomodoro in Creamy Light Vodka Sauce

To save money when I see something on sale I buy and freeze it for later, especially meat and some seafoods. All you have to do is take it out the night before when your planning your next meal and leave it in the fridge to thaw.

This chicken dish below is so good and simple ! It’s an easy way to use up those chicken tenders or cutlets in your freezer. These rest of the ingredients are pantry or fridge staples. The sauce is amazing on it’s own to so I make extra sauce and the freeze it for a future pasta dish.

Vodka sauce is definitely an indulgence, but with this healthier version, you don’t have the guil and it is still just as satisfying!

Ingredients.
4 boneless skinless chicken breasts thinned out.
flour
salt
pepper
2 tablespoons olive oil
1⁄4 cup vodka
1⁄2 cup low sodium chicken broth
1 cup tomatoes, chopped and seeded
1/4 cup 2 % milk
4 tablespoons of shredded parmesan cheese
1⁄3 chopped basil
2 tablespoons garlic powder.
* Half and Half or light cream can be added at the end if needed*

How to make it

Place chicken breasts or tenders between 2 pieces of thick plastic wrap and pound until meat until thin.
Heat olive oil in skillet.
Season chicken with salt & pepper, then dust with flour.
Saute chicken in oil till golden then remove to a platter.
Pour off fat from pan.
Add broth, vodka, stir, and cook stirring until vodka is nearly gone to deglaze the pan and get all the good bits off.
Add sliced cherry tomatoes, garlic powder, and fresh chopped basil
Return chicken to pan, cook each side 1 minute then add mixture of shaved parmesan cheese and 2 % milk mixed together
Heat through and serve!

Chef tip! Freezing 101 , Ina Garten important points: 1) Label + date everything. And 2) Defrost food overnight in the fridge, not on the counter.

Quick Wine-less Chicken Bolognese !

A hearty big bowl of pasta and sauce. Is there anything better sometimes?

This lighter and healthier alternative is so easy to make if you have tomato sauce already at home. By leaving out the wine it saves on calories and time in the process because the wine doesn’t have evaporate so the dish is done faster.  I decided to substitute it for chicken broth . I’m sure red wine adds a tasty element to this sauce, but its not necessary to get a sauce with flavor.

This version is also very lean because it uses ground chicken instead of beef. I’ve used ground turkey also, but a little dry. I suggest combining the chicken and turkey to get a more flavorful sauce if you have to.

I also use a homemade tomato sauce. You don’t have to but it does taste better in my option. Any plain jarred or canned store bought sauce will also work with this recipe.

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Coarse salt and freshly ground pepper
1 pound ground chicken
3 tablespoons tomato paste
1 tablespoon of dried tarragon
1 table spoon of dried basil
1 tablespoon of dried parsley
1/2 cup of chicken stock
2 cups of cooked tomato sauce
1 pound pasta
Freshly grated Parmesan for serving

How to make it

Heat a large skillet over medium-high. Add in oil. Add onion and and season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken.

Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes.

Stir in tomato paste; cook 2 minutes. Add in a bit of chicken stock and boil until almost evaporated, 1 to 2 minutes. Add in the finished tomato sauce and reduce heat and simmer until thickened about 12 minutes.

I serve mine with store made spaghetti and freshly grated Parmesan cheese on top.

chef tip : this sauce freeze well, so I always make more and freeze it.

Bright Bok Choy

Picked up fresh bright green baby boy at the farmers market and new that a homemade Asian inspired dish was on the menu!

But what is boy choy?

Bok choy is part of the cabbage family, mainly used in Chinese cuisine. They are vegetables, and they come in two different sizes, a regular and baby. The baby version I made is called Shanghai. Shanghai bok choy has wide, jade colored stalks shaped like soup spoons and has mild and sweet flavor compared to the regular version.

What I made

I made a version of a simple teriyaki chicken with baby bok choy and garlic. I love the taste of the baby bok choy since it so sweet and tender when it cooks down.

In a large bow add the Chicken breast or boneless thighs cut into small pieces 1/2 cup bottled teriyaki sauce and salt and pepper . Let marinate while the boy choy cooks through first.

Slice the 3 garlic cloves and the boy choy length wise. Saute in olive oil until soft. Add in the raw marinated chicken and sauce and mix well until chicken is done.. Serve on it’s own or with white rice.

Chicken Caprese oh so captivating !

I saw this version of a Skillet Chicken Caprese dish from So Damn Delish food blog.

I love dishes like this because as a home cook make some adjustments to the recipe if you want to . It Came out great and really easy to do. I love that it all comes together in one skillet.

Building incredible flavor in a single skillet isa great trick I’ve learned to appreciate. The dish is done quickly and the clean up is easy to.

Some dishes are not only a colorful and gorgeous to look when done , but are also healthy and quick to make. This is a great quick meal whenever there’s not much time to spare if you have all the right ingredients at home.

Here is her recipe that I followed below.

Link to Recipe

Here comes the Zucchini Boats!

If you’re looking for a new way to spice up zucchini , you should make more zucchini boats!

When you use zucchini as a flavor vessel, and fill it with vegetables and and proteins , then tip with cheese and bake the combinations are endless!

The outcome is just as delicious as you would think. The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. I like it when I want something a little out of the ordinary, sometimes combining your grains with vegetables and protiens can be boaring. Plus this perfect if you are on a keto, low card like food plan.

My favorite part is when the filling on the inside is just perfect and really comes together with all of the flavors. Yum!

How I make mine

Ingredients:

1 Zucchini, Includes Skin Raw 31 Calories per serving
1/2 cup Cheese Mozzarella Shredded Part Skim
1 cup raw spinach
1 cup watercress
2 tsp Garlic Salt Spice Blends 1 Salt and Pepper to taste
1/2 tbsp Olive Oil
1/4 cup chopped chicken breast meat, cooked then shredded

Steps

Preheat the oven to 400 degrees

Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set it aside to be added the other vegetables

Cook the chicken first until cooked through in olive oil.

Add the spinach and watercress and the zucchini flesh , garlic salt and mix well.

Spoon the mixture into each zucchini boat. Top each zucchini boat with the shredded part-skim mozzarella

Bake until the cheese is bubbly and golden brown and zucchini is soft and or until heated through about 25 minutes.

chef tip : Pick your own filling ! This recipe includes chicken., There’s a way to adapt this meal for almost anyone by just adding more vegetables to the mix instead of a protein. Be creative, it’s probably what I love most about them.

A skinny skillet baked chicken parmesan? Yes!

Alright. So when chicken parmesan not incredible, right?

Tender chicken breast pounded thin, a tasty tomato sauce, light breading and with a giant slice of mozzarella and some parmesan cheese.

My remake is of a skillet baked chicken parmesan from Skinny Taste . Thanks to the Skinny Taste blog I found their awesome version. This version of a chicken parmesan is made also with all fresh ingredients and baked instead of fried so it is a great healthy and low-calorie dish with lots of flavor.

Baking the chicken instead of frying it in lots of oil and save on fat and calories without losing any flavor. My key ingredient was to use a homemade rich tomato sauce and good quality mozzarella cheese.

Below is a link to the recipe I followed below.

Link to Recipie

Leftover Chicken Stuffed Peppers

Winner-winner chicken dinner as they say . I turned leftover grilled chicken into light and meaty stuffed peppers. My twist to make it more healthy is that I left out the tomato sauce and used very little cheese and rice.

How to make it

Heat the oven to 350 F (180 C/

Cut the tops off peppers and carefully scrape out the seeds.

To make sure the peppers full cooked through you have to simmer them in water for about 8 to 10 minutes, or until the peppers are just tender. Drain well. This makes a big difference.

Meanwhile on the stove top cook together a finely chopped onion, cooked long-grain white rice, sweet bell peppers and the diced chicken breast.

Stuff the peppers and bake an add a sprinkle of grated cheese on top.

Bake in the preheated oven for 30 minutes, or until the peppers are tender and filling is hot.