Tag: chicken

Juicy Citrus Grilled Chicken with Garlic and Rosemary Wild Rice

Healthy eating is a way of life!

Watch me make it here: https://youtube.com/shorts/90VvDH5MhVg

Ingredients
  • 1 bulb garlic, end cut to expose the cloves
  • Extra Virgin Olive Oil, for drizzling
  • 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
  • 2 1/4 to 2 1/2 cups chicken stock
  • 3 tablespoons fresh rosemary, 3 stems, finely chopped
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds boneless, skinless chicken
  • 1/2 teaspoon crushed red pepper*
  • Salt and pepper*
  • 2 lemons, halved
  • 1 blood orange or navel orange, halved
  • Baby kale or arugula, a few handfuls to garnish (optional)
Directions
  1. Preheat oven to 400°F. Place garlic bulb on a piece of foil, drizzle with oil and wrap tightly. Roast 40 minutes or so until cloves are soft and light golden in color. Cool to handle then squish cloves from skins into a bowl and mash into a paste.
  2. Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic paste and add rosemary, salt and pepper. Bring to boil then reduce heat to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.
  3. Heat a grill pan over medium-high heat or prepare an outdoor grill.
  4. Dress chicken with about 2 tablespoons olive oil. Season with red pepper and liberally with salt and black pepper or use your favorite seasoning blend.
  5. Grill the chicken and place to platter.  Grill cut citrus until charred and well-marked, about 4 minutes. Douse the chicken with grilled citrus juices and let stand for about 15 minutes and up to 1 hour.
  6. Serve a bed of wild rice. Top with a few leaves of arugula or baby kale.  

Southern Sunday Supper

Typical Southern homes enjoy Roasted Chicken with family on Sunday’s…I’ve whipped up an apple/sage stuffed chicken breast on a bed of creamy mashed cauliflower with asparagus tips. It’s pretty easy to create, and the house will smell like a fragrance you only wish companies would market.

Recipe – serves 4

  • 4 free-range skinless chicken breasts

Stuffing:

  • 1/2 white onion, finely chopped
  • 1 clove garlic, crushed
  • 1Tbs butter
  • 1Tbsp finely chopped sage
  • 1Tbsp finely chopped parsley
  • 1/2 cup bread crumbs
  • 1 apple, peeled, and grated
  • 1tsp Dijon mustard
  • 2Tbsp cranberry jelly
  • 2Tbsp pine nuts
  • olive oil for brushing
  • salt and pepper
  • extra sage leaves for garnish (2 – 3 per breast)
  • 12 pieces of string or butchers twine to tie the bundles

Pre heat your oven to 180 c / 350 F

Place each chicken between 2 sheets of plastic wrap and then beat with a meat mallet or the bottom of your cast iron skillet. Flatten the breast evenly until about 5mm thick.

Melt the butter in a non-stick pan and gentle sauté the onion until it softens. Add the garlic and cook briefly. Set aside to cool.

Mix all the other stuffing ingredients together until well combined and then roughly divide into 4 portions.

Place a flattened chicken breast, smooth side down on a board, lightly season the surface and then spread 1/4 of the stuffing evenly over. Roll up and tuck in any loose edges or stuffing that may have fallen out. Place the stuffed breast with seam side down and tie three pieces of string to secure the roll. Tuck a sage leaf under the string for decoration (and added flavor).

Brush the chicken rolls with olive oil and season well with salt and pepper. Heat the skillet or non -stick frying pan and cook the rolls until slightly golden on all sides. Either use the same skillet if it is oven proof, or transfer to a dish that is and roast for around 20 minutes until cooked through.

Leftovers

Admit it, many times you are at home and swing open the ‘fridge looking for something to eat. There’s a lot of leftovers from previous meals, but you don’t know what to do with them. I’m the same way, but fortunately I do enjoy creating new things from old things. When I go grocery shopping, I ofter plan a meal to create on the weekend for dinner…then think what I can make with the leftovers the next day for lunch.

Voila! this is a delicious grilled chicken sandwich on a toasted ciabatta roll I made using bacon, lettuce, tomato, smoked gouda, cucumber (for added crunch) guacamole and a bourbon BBQ sauce dripping all down the sides.  Toss in a few BBQ chips and a pickle, and your leftovers won’t seem bland ever again.

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Ingredients

  • Leftover grilled chicken breast
  • Ciabatta rolls (toasted)
  • Bacon
  • Lettuce
  • Tomato
  • Smoked gouda
  • Cucumber
  • Guacamole
  • Bourbon BBQ sauce

Easy Cooking on the Weekends

Summertime usually means lighter eating…I mean, who wants to waste the gorgeous weekend sunlight hours worrying what to make for dinner? That is why I enjoy creating light and appetizing dishes that don’t rob me of my weekend pool time.

This grilled chicken is set atop spaghetti pasta with sun dried tomatoes and fresh basil. Making your own sauce is ideal, especially when you use organic ingredients.  Enjoy with a nice glass (or bottle) of Pinot Noir, and you can have a delicious weekend meal that looks (and tastes) good enough to share with friends.

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INGREDIENTS

  • Pasta – Spaghetti
  • Organic tomato sauce
  • Organic tomato paste
  • Splash of red wine
  • 3 cloves Garlic, Minced Or Pressed
  • 1 cup Chicken Stock
  • 1 Grilled Chicken Breast per diner
  • 1/2 cup Julienne-cut Sun-dried Tomatoes
  • 1/2 teaspoon Paprika
  • 1 cup Grated Parmesan Cheese
  • Fresh Basil
  • Salt And Pepper