No Slivers Here

August 19, 2008

Dinner Divas: Orange Mandarin Chicken

Filed under: Chicken, Fruit, Main Dish — Tags: , — bettylou79 @ 9:40 am

Time for another Dinner Diva’s meal! I’m really happy that I joined this group because it helps me plan my meals for the week. This weeks recipe was Orange Mandarin Chicken from Cooking Light. As you know, the whole point of Dinner Diva’s is to see how different people will make the meal. I choose not to add the jalapeño pepper because it was such a minimal amount and I didn’t see the point in buying it for such a small amount. I also think that the recipe needs more mandarin orange flavor. I added more of the orange “juice” from the canned oranges. I think I’ll be on the hunt now for a different Orange chicken recipe! Any ideas??!!


Orange Mandarin Chicken

source: Cooking Light

Serve with Asian noodles – such as soba, somen, or udon – and steamed snow peas.


2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.


4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)


July 16, 2008

Chicken Cacciatore and Garlic Bread

Filed under: Bread, Chicken, Main Dish, Pasta, Side Dishes — Tags: , — bettylou79 @ 10:22 am

I love making this meal! It smells so good and tastes even better. I love how simple this recipe is and how great it looks! I’m not sure about the origins of the recipe. I got the recipe from my mom when I left for college. She nicely typed up a bunch of family favorites plus a few extras for me. So, Mom, where did the recipe come from? Is that not the biggest plate of food you’ve ever seen? I could only eat half of the chicken. Yummy!!

Chicken Cacciatore


2 TB Olive Oil

2-3 chicken breasts

1 onion sliced and separated into rings

2 garlic cloves, minced

salt and pepper to taste

1 can diced tomatoes

1 small can tomato sauce

1 tsp dried basil

1 TB dried parsely

spaghetti noodles


Brown chicken in olive oil over medium heat, salt and pepper to taste. Add onions and garlic to pot and let cook a few minutes until slightly tender. Pour tomatoes and sauce over chicken. Fill the tomato sauce can half way with water and add to pan. Add parsley and basil. Bring to a boil. Reduce heat to low. Cover and simmer about 30 minutes.

Add pasta to boiling water and remove cover on chicken mixture, turn up heat to medium low. This will help the mixture to reduce. Enjoy!

Garlic Bread


Hoggie Rolls


garlic powder

Parmesan cheese



Slice hoggie rolls open. Spread with butter, sprinkle garlic powder on bread, then Parmesan cheese, followed by paprika. Bake in 400 degree oven for 3-5 minutes. I also broil mine for 3 minutes or less.

July 11, 2008

Peanut Crusted Chicken Breasts

Filed under: Chicken, Main Dish — Tags: , — bettylou79 @ 11:41 am

This is also something that we usually save for Friday, as it is something we look forward to at the end of the week. Nate is done with his first week of school, so we decided to have something fun tonight. I try to bake these and the Crispy Oven Fries previously mentioned at the same time. I choose a temperature that is in the middle of what the two recipes call for. I chose 425 degrees. I start the potatoes first and let them get a 15 minute head start while I work on the chicken. Then I give the chicken about 20 minutes even though the recipe calls for 15 minutes. As you can see I used chicken cutlets. I usually buy chicken tenders from Costco and use those but we were out so sliced up chicken breasts it was!

Peanut-Crusted Chicken Breasts

source: Everyday Food


Serves 4

  • 1 tablespoon olive oil, plus more for baking sheet
  • 3/4 cup unsalted peanuts
  • 3 slices white sandwich bread, torn into small pieces
  • Coarse salt and ground pepper
  • 2 large eggs
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)


  1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  2. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.

July 7, 2008

Pineapple Stuffed Jerk Chicken

Filed under: Chicken, Main Dish — Tags: — bettylou79 @ 6:14 pm

I made this last month and froze the two remaining chicken breasts. I halved the recipe because as you can see it makes enough for 8 people. This recipe definitely goes on my “Wow the company” list. It was wonderful again. The first time I made it I served it with spinach salad and some coconut rice. It was a great combination. I suggest making this soon!

Pineapple-Stuffed Jerk Chicken

source: Everyday Food


Serves 8

  • 2 tablespoons dried thyme
  • 2 teaspoons ground allspice
  • 1/2 to 1 teaspoon cayenne pepper
  • 3 tablespoons sugar
  • Coarse salt and ground pepper
  • 2 cans (20 ounces each) pineapple chunks in juice, drained
  • 2 tablespoons fresh lime juice
  • 4 scallions, thinly sliced
  • 8 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 3 tablespoons vegetable oil, such as safflower
  • Cooked rice, for serving


  1. In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
  2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
  3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Helpful Hint

To freeze: Arrange on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic, and place in a resealable freezer bag; freeze up to 2 months. To broil from frozen: Unwrap chicken and proceed with step 3, broiling about 40 minutes, turning chicken over halfway through.

June 26, 2008

Slow-Cooked Tex-Mex Chicken and Beans

Filed under: Chicken, Main Dish — Tags: , , — bettylou79 @ 12:52 am

This recipe has also become a hit in our house. I love how completely easy it is to throw together and walk out the door. It just cooks in the crock pot without needing you to stir it or anything! We had left overs for lunch the next day. Since it was so similar to chili I thought it needed some cornbread to go with it. I can’t remember if I used the recipe on the cornmeal box or if I went with the standby Better Homes and Gardens cookbook. This also came from Everyday Food by Martha Stewart. Once again after too much searching (read frustrated) I figured out that it is not on her website but after some more googling I found it on our local newspaper’s site! Hmm!!

Slow-Cooked Tex-Mex Chicken and Beans

source: Everyday Food November 2007

Serves: 4

Prep time: 15 minutes

Cook time: Varies, depending on method.

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken thighs (about 8 )

coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

Step 1: In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Oven method

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

June 13, 2008

Southwestern Corn Chowder

Filed under: Chicken, Main Dish, Soup, Vegetables — Tags: , , — bettylou79 @ 5:15 am

I grew up in a valley that is a plentiful farming community. I sometimes call myself a produce snob. Some fruits and vegetables I just refuse to buy in the grocery store either because of the price or I know that it is no where close to local produce. When corn is in season in the valley it is wonderful. I always take advantage of the deals the farmers have going on, such as 10 ears for a dollar! You can really only eat corn on the cob for so long. I cut the kernels off of the cob, measured it and then froze it in a Ziplock bag. This recipe helped me use some of that delightful frozen corn. My husband loved this soup and asked for it again shortly after we had it.

Source: Everyday Food Magazine


Serves 2

  • 1 tablespoon butter
  • 1 scallion, white and green parts separated, thinly sliced
  • 1 medium carrot, halved lengthwise and thinly sliced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • coarse salt and ground pepper
  • 1 cup cooked chicken, cubed
  • 1 baking potato, peeled and cut into 1/2-inch pieces
  • 1 package (10 ounces) frozen corn kernels
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup milk


  1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, ,chicken, broth, and milk.
  2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

June 9, 2008

Chicken Kabobs Mexicana

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 6:30 am

I made this for dinner last summer when the weather was blazing hot here and the last thing we wanted to do was fire up the stove or the oven. We decided to barbecue, which was the best idea ever. I have used this recipe with beef too and it turned out just as well.



  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • salt and ground black pepper to taste
  • 2 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 small zucchini, cut into 1/2-inch slices
  • 1 onion, cut into wedges and separated
  • 1 red bell pepper, cut into 1 inch pieces
  • 10 cherry tomatoes

  1. In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
  2. Preheat grill for high heat.
  3. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
  4. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
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