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June 23, 2009

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 8:06 pm

A few weeks ago when Seattle was just starting it’s 30 day streak of no rain, my husband and I decided to grill instead of heating up the whole apartment.  I knew we were both in the mood for chicken on the grill.  My next step was to consult one my dear friends, the Food Network website.  The most logical chef/tv show to consult was Bobby Flay of Boy Loves Grill.  Just the title of this recipe had me sold.

My favorite part of the meal was the vinaigrette.  It was so fresh and smooth.  I did choose to not roast my garlic but I don’t think it made a big difference.  I made one other change with the potatoes.  My husband and I went on a wild goose chase looking for fingerling potatoes and 3 different stores before finally settling for small red potatoes.  Why can you never find what you’re looking for at the grocery store when you need it?!  My husband said that the chicken tasted great even the next day when he had it for dinner at work.  I think that we might need to invest in a larger grill soon.  We have  small one on our patio but it definitely doesn’t hold a lot of food!


Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes


source: Food Network: Boy Meets Grill


For the roasted garlic-oregano vinaigrette:

  • 8 cloves roasted garlic
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

  • 12 fingerling potatoes, scrubbed
  • Kosher salt
  • Olive oil
  • 4 (8-ounce) bone-in chicken breasts
  • Freshly ground black pepper


Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.


May 26, 2009

Chicken, Cashew, and Red Pepper Stir-Fry

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:00 pm

I think I go through phases of foods that I become obsessed with for while.  For some reason any time I see an Asian inspired recipe in a magazine I am compelled to make  it!  I love how easy stir-fry is to toss together.   My husband and I got married almost 3 years ago and we received a wok as a shower gift.  Sadly the poor thing is still in it’s box in the closet that we have dubbed my teaching closet and the wedding gifts that we have no room for yet closet!  So look for more stir-fry recipe when that walk gets a new home in the kitchen when we move into a larger house/apartment this summer!

I suggest you try this when you’re in the mood for a light but great meal! I love what the cashews add to this recipe.



Chicken, Cashew, and Red Pepper Stir-Fry

source:  Cooking Light


  • 3 3/4  teaspoons  cornstarch, divided
  • 2  tablespoons  low-sodium soy sauce, divided
  • 2  teaspoons  dry sherry
  • 1  teaspoon  rice wine vinegar
  • 3/4  teaspoon  sugar
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1  pound  chicken breast tenders, cut lengthwise into thin strips
  • 1/2  cup  coarsely chopped unsalted cashews
  • 2  tablespoons  canola oil
  • 2  cups  julienne-cut red bell pepper (about 1 large)
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 3  tablespoons  thinly sliced green onions


1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

April 24, 2009

Cilantro-Lime Chicken with Avocado Salsa

Filed under: Chicken, Main Dish, Mexican, Vegetables — Tags: , — bettylou79 @ 12:52 pm

I must admit that when it comes to food I judge a book by it’s cover and it’s title too.  I saw this in Cooking Light and knew I had to make it.  Every time I picked up the magazine I was drawn to the recipe.  I think knowing that I had chicken breasts in the freezer helped me to decide that I would add this to the menu for the week.  I was looking forward to this meal the whole week!

This recipe was so easy to put together.  I loved that I didn’t feel rushed when I was prepping it.  The marinade for the chicken was wonderful and smelled great.  The salsa was so easy to toss together.  I chopped a little extra cilantro and added it to the salsa.  I couldn’t resist trying a spoonful of the salsa.  I could have eaten the whole bowl!  When the chicken was cooking I was thinking about how delicious a margarita would have been with this meal.  Too bad I didn’t have any of the makings!  Drinking by myself wouldn’t have been much fun either!  My husband is working nights right now but that will hopefully change soon!  I was so thankful that I have a great grill pan for my chicken!  It made wonderful marks.  I think this would work out great on the grill too.  I served my chicken with some Spanish rice.  I suggest you make this for your family or even company.



Cilantro-Lime Chicken with Avocado Salsa

source:  Cooking Light


  • Chicken:
  • 2  tablespoons  minced fresh cilantro
  • 2 1/2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  olive oil
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • Cooking spray
  • Salsa:
  • 1  cup  chopped plum tomato (about 2)
  • 2  tablespoons  finely chopped onion
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  avocado, peeled and finely chopped


1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

April 7, 2009

Orange-Glazed Chicken with Carrots and Bulgur

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 11:00 am

Like I usually do when I’m making the weekly menu I  browsed through my newest issue of Everyday Food and looked at the recipes that I had dog eared.  I came across this one and knew I wanted to try it because I had a lot of the ingredients on hand already.  Yeah for saving money at the grocery store later!  Chicken legs were buy one get one free a month or two ago so I had a package of those in the freezer.  I also “thought” I had orange marmalade in the refrigerator.  Much to my dismay, it was apricot preserves.  Oops!  I made a quick call to my mom to ask if there was going to be a big difference or not.  She didn’t think so, so I moved forward.  You see, we have 2 grocery stores that aren’t that far away when there isn’t traffic but with traffic and everyone else just getting off of work, the thought didn’t sound too appealing!  So, when I try this recipe again I will make it with marmalade.

This was my first time preparing bulgur.  I’ve had it at my sister-in-laws house though.  Finding it in the store was a bit of an adventure.  I thought that it might be in one of 3 spots.  It might be with the pasta, who knows, or the rice, makes sense to me, or in the organic section.   Ding ding!  It was in the organic section of the grocery store.  Now, I just need to find more recipes to use up some more of what I have leftover.  I guess it’s time to consult the back of the package or maybe my collection of cookbooks! I also loved how quickly the bulgur cooked up, much faster than rice!

After looking at my pictures I think that I needed a green vegetable or even a salad to go with this.  Next time I will add something.  I was also impressed with what little time it took the chicken to bake.  The recipe was almost exact.  Most recipes usually require more time than they specify is needed.  I will make this again.


Orange-Glazed Chicken with Carrots and Bulgur

source: Everyday Food and Martha Stewart


Serves 4

  • 8 chicken drumsticks (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1/2 cup orange marmalade
  • 1 tablespoon olive oil
  • 4 medium carrots, cut into 1/2-inch chunks
  • 1 cup bulgur
  • 1 teaspoon grated lime zest, plus 1 tablespoon fresh lime juice


  1. Preheat oven to 475 degrees. On a large rimmed baking sheet, arrange chicken in a single layer; season with salt and pepper. Roast 10 minutes. Brush with half the marmalade, and rotate sheet. Continue to roast, brushing once more with marmalade, until chicken is browned and cooked through, 10 to 15 minutes more.
  2. While chicken is roasting, heat oil in a large saucepan over medium-high. Add carrots; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add bulgur and 1 1/2 cups water; bring to a boil. Cover, and reduce heat to low; cook until bulgur is tender, 10 to 12 minutes. Stir in lime zest and juice; season with salt and pepper. Serve chicken with bulgur.

April 3, 2009

Baked Penne with Chicken and Sun-Dried Tomatoes

Filed under: Chicken, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:45 am

I spotted this recipe in my Everyday Food magazine and knew I wanted to try it.  I also knew that I would have to make some modifications or changes because of one of the ingredients, mushrooms.  My husband is not a fan and rather than watch him pick them out I decided to divide the sauce in half once I was to the point when I was supposed to add the mushrooms.  The recipe makes enough for 8 people and you are supposed to put the casserole into 2 casserole pans.  So it worked out perfect. I loved the taste of the sun-dried tomatoes and the mushrooms in this recipe.  My husband has been taking his part of the casserole to work for dinner this week.  He says it’s still great!



Baked Penne with Chicken and Sun-Dried Tomatoes

source: Everyday Food, Martha Stewart


Serves 8

  • 6 tablespoons butter, plus more for baking dishes
  • coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)


  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
  6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
  7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Spicy Chicken Stir-Fry with Peanuts

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:33 am

I feel like I’ve been on a stir-fry kick lately.  Maybe it’s because they are so easy to make  and are simple to make for one person.  I actually made this meal for my husband and I this past weekend.  We loved the spiciness and I thought it was pretty interesting  because when I was making it I felt like I was in a Thai restaurant because of the smell.  My husband took the leftovers to work the next day and he said it was great.  The recipe below is for one person so just double it for two people.   I served this over white rice.



Spicy Chicken Stir-Fry with Peanuts

source: Everyday Food, Martha Stewart


Serves 1

  • 1 teaspoon peanut oil
  • 1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
  • 1 garlic clove, thinly sliced
  • 1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
  • 4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped roasted peanuts
  • 1/4 cup basil leaves, torn (optional)


  1. In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
  2. Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

February 27, 2009

BBQ Sauce

Filed under: Beef, Chicken, Pork — Tags: — bettylou79 @ 12:47 pm

This past weekend I was getting my foodie fix, also known as watching cooking shows on PBS because we don’t have cable, and saw this recipe on Everyday Food on PBS.  I decided to give it a try.  I had chicken legs in my freezer from when they were on sale a few weeks ago and thought that they would be great with barbecue sauce on them and baked in the oven.  I was right, even though they took longer to bake than I had anticipated!  I also tried the sauce on pork chops and it was just as good.  This sauce does have some kick to it, so be warned!  I had to make one modification because I didn’t have 2 cups of ketchup so I used about a cup of tomato sauce.  I still have some sauce in my refrigerator so I’m still deciding what to make next to use some more of it.



Barbecue Sauce

source: Everyday Food on PBS
Makes 3 cups


1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
  1. Make Barbecue Sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
  2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

January 2, 2009

Chicken Stew with Dumplings

Filed under: Bread, Chicken, Main Dish, Vegetables — Tags: — bettylou79 @ 1:24 pm

Another successful meal from yours truly! This was my first attempt at making dumplings and I was a little nervous. I had heard the horror stories of dumplings turning out doughy or tough and many other undesirable outcomes! I was quite excited that these turned out even though I had to give them a few more minutes than the recipe called for.

This is another successful recipe from my new Food Made Fast: One Pot . I saw this in the cookbook and decided that it would be perfect for New Year’s Day. My husband and I started the day by being pretty lazy at our friend’s house and then moved the laziness on to our own house! We ended up meeting my sister-in-law and her husband and their 4 kids for a late lunch and then came back to lounge for a bit more. This recipe definitely is filling! I hope it makes great leftovers for lunch and maybe in a few days too!



Chicken Stew with Dumplings

source: Williams-Sonoma Food Made Fast: One Pot


1 1/2 lb boneless, skinless, chicken thighs, cut into bite sized pieces

salt and pepper

1/2 cup cut into to small pieces plus 2 TB butter

3 carrots, thinly sliced

1 yellow onion, chopped

2 celery stalks, thinly sliced

2 cups plus 2 TB flour

4 cups Chicken broth

1/2 cup baby peas

2 tsp baking powder

1/2 cup milk

2 TB fresh flat leaf Parsley


Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt 2 TB butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4-5 minutes. Sprinkle with the 2 tablespoons flour and cook, stirring, for about 2 minutes. Gradually pour the chicken broth, add the peas, and bring to a boil.

Meanwhile, in a medium bowl, combine the 2 cups flour, the baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut in the 1/2 cup butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until the mixture forms a soft dough.

Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot, and cook until the dumplings have nearly doubled in size, 7-10 minutes. Sprinkle with the parsley and serve.

December 30, 2008

Chicken and Vegetable Curry

Filed under: Chicken, Main Dish, Thai — Tags: , — bettylou79 @ 12:10 pm

I will definitely be making this recipe again! This was delicious! I was a little apprehensive at first because I wasn’t too sure about how much taste it would have. I thought it would be a little bland but that wasn’t true at all. The coconut milk was great and added a fabulous sweet taste to the whole dish! It was also very filling. In all honesty, it has been quite a long time since I have had green curry, or at least, knowingly! The last time I had it was when I visited my cousins in London about 5 years ago. They had recently taken a trip around the world and while they stayed in Thailand they took a cooking class and their favorite recipe was Green Thai Curried Chicken. This recipe reminded me of that dish I had in London. I was surprised at how quickly this recipe all came together. I just hope my husband enjoys this meal as leftovers for his lunch tomorrow!


Chicken and Vegetable Curry

source: Food Made Fast: One Pot; Williams Sonoma


2-3 TB Thai Green Curry Paste

1 can Unsweetened Coconut Milk

1 cup Chicken Broth

2 TB sugar

2 TB Canola oil

1 lb Chicken breast halves (boneless, skinless), cut into 1- inch pieces

2 Zucchini, halved lengthwise and cut into 1/2 inch pieces

1 clove Garlic, minced

4 cups Baby Spinach

Juice from 1 lime


Steamed Rice (for serving)


In a bowl, stir together the curry paste, coconut milk, chicken broth, and sugar.

In a large frying pan over medium heat, warm the oil. Add the chicken and saute until golden, 4-5 minutes. Add the zucchini and garlic and saute until tender-crisp, about 2 minutes longer. Transfer the chicken and vegetables to a plate.

Add the sauce to the pan, bring to a gentle boil over medium heat, and cook until thickened, 3-4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt, and toss to combine. Spoon the rice into bowls, top with the curry mixture and serve.

December 12, 2008

Sweet and Sour Chicken

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 11:39 am

I would like to start off by thanking my wonderful husband for putting this meal together! He is working a different shift with his current job, that I have dubbed the “night shift” he gets home in the evenings around when I should be going to bed but he has managed to come home on his “lunch” break and have dinner with me a few nights a week. It is so nice to eat with someone else rather than cook a large meal for yourself. I suppose I could eat cereal but this blog would get very boring, very fast!

We have had this meal several times since I received the cookbook it is in for a Christmas gift last year. We got a crockpot for our wedding but I was antsy for some recipes that we could throw together in the morning or even the night before and have it waiting for us when we got home from work in the evenings. This is just one of those perfect meals. I love that the ingredients are very easy to find and are relatively good for you too! We topped our bowls with chopped cashews instead of the almonds that were called for. We have also tossed in canned water chestnuts and some pineapple and let that meld for about 30 minutes also. Yummy! Enjoy!


Sweet and Sour Chicken

source: Better Homes and Gardens: 5 Ingredient Slow Cooker Recipes


1 pound skinless, boneless chicken breast halves

2 9-ounce jars sweet and sour sauce

1 16-ounce package frozen loose-pack broccoli, carrots and water chestnuts

2 1/2 cups hot cooked rice

1/4 cup toasted almonds


1. Cut chicken into 1-inch pieces. In a 3 1/2 to 4 quart slow cooker combine chicken, sweet-and-sour sauce, and frozen vegetables.

2. Cover and cook on low-heat for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 2 3/4 hours. Serve with hot cooked rice. Sprinkle with almonds.


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