Freezer Stash Chicken and Black Bean Chili

So being 1 day overdue, I feel like I should maybe start stocking up some freezer meals for when the baby's here. This will get my mind off of the anticipation. I probably should have started this a long time ago, but being in between homes has made things a little difficult. I kinda just threw this chili together, and it turned out really tasty. I made enough for 2 gallon size freezer bags, and we ate the rest for dinner for 2 nights. My point, it makes quite a bit.

1 lb. chicken breasts, cooked and shredded

1 red onion, chopped

3 stalks celery, chopped

4 cloves garlic, minced

2 jalapenos, chopped

1 summer squash, chopped

2 28oz. cans tomato sauce

2 15 oz. cans black beans, rinsed and drained

2 15 oz. cans corn, drained

2 packets of chili seasoning (use lower sodium)

red pepper flakes (as much as you want)

1. Saute onion, celery, garlic, jalapenos, and squash until soft, about 2 minutes.
2. Add rest of ingredients and simmer 10 minutes or so.

Verdict: Can't get much easier then this! To freeze, scoop desired amount into gallon size freezer bags, lay flat, let air out, and freeze. To heat, completely thaw and add to pan to warm.

Cheddar Chicken Chowder

My hubby has pretty much taken over the cooking, and I think he enjoys it. He made this yummy soup the other night. We have made this a ton of times, and its definitely in the top 10 recipes we make. I'm also a big fan because its a Cooking Light recipe. Plus, we both agree it's better the second day!!

2 slices bacon

cooking spray

1 lb. skinned, boned chicken breast--cut into bite size pieces

1 cup chopped red onion

1 cup diced red bell pepper

2 garlic cloves--minced

4 1/2 cups fat free chicken broth

1 3/4 cups diced peeled red potatoes

2 1/4 cups frozen whole-kernel corn

1/2 cup all-purpose flour

2 cups milk

3/4 cup shredded cheddar

1/2 tsp. salt

1/4 tsp. pepper

1. Cook bacon in a dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt and pepper. Top with bacon.

I had to laugh when I was typing this out, because when we first made this recipe years ago, we didn't even know what a dutch oven was. How things have changed:)

Chicken Potpie

In need of some good comfort food this fall? I was! The hubby and I teamed up and made these fabulous pot pies the other night. They tasted so good, way better than frozen. I will warn you that these take a little bit of time to make, it is not a 20 minute meal. I halved the original recipe, which I found in this months Everyday FOOD by Martha Stewart, but used the full amount of veggies. I should have made the full recipe and baked it a couple days later, because Abe wanted potpie again, a couple of nights later.

4 T. unsalted butter

1 medium onion, cut into medium dice

1 large carrot, cut into medium dice

1/2 cup all purpose flour

salt and pepper

4 cups low-sodium chicken broth

3 cups cooked chicken, cut into 1-inch pieces ( 1 lb. total)

1 cup frozen peas

1 1/2 tsp. chopped fresh thyme leaves ( I didn't have any so I used 1 tsp. dry sage)

1 frozen sheet of puff pastry, thawed

1 large egg yolk

1. In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture between four 12 ounce baking dishes; refrigerate until room temperature, about 20 minutes.
3. Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp. water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.

I f you half the recipe like I did you will have extra puff pastry left. Use this for dessert!! I took the two leftover squares, topped them with brown sugar, cinnamon, and diced apples. I then folded them up, sealed the edges, and brushed with the egg wash. I popped them in the oven the 20-25 minutes at 400. These were DELISH...just wished I had some vanilla ice cream to go with it:) ENJOY!

Taco Chicken with Spanish Beans and Rice

I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)

Chicken

1 T. less-sodium taco seasoning

2 boneless skinless chicken breasts

cooking spray

1/4 cup mexi blend 2% cheese

1. Sprinkle taco seasoning over both sides of chicken.
2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
3. Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
4. Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).

Spanish Rice and Beans

1 pkg. pre-cooked brown rice ( you know the ones in the microwaveable packages)

1 can black beans, rinsed and drained (I used black beans with diced jalapenos)

1/4 cup mild salsa

1. Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.

Quick, Easy, Weeknight Menu!!

Creamy Dijon Chicken with Balsamic Tomato Salad

This is an effortless dinner when you need a quick weeknight perk up meal. We had been car shopping all day and when we got home, cooking was the last thing I wanted to do. I found this recipe and had everything on hand, plus with us both pitching in it only took 20 minutes to make!! This is a cooking light recipe, and it tasted light and healthy...but still great! Abe couldn't get over the fact that it tasted so yummy without a lot of prep.

2 skinless, boneless chicken breasts

cooking spray

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. paprika

1/4 cup light mayo (I use the olive oil kind!)

1 T. lemon juice

1/2 tsp. Dijon mustard

1 garlic clove, minced

1/4 tsp. dried rosemary

1. Preheat broiler.
2. Coat chicken with cooking spray; sprinkle with salt, pepper, and paprika. Place chicken on broiler pan coated with cooking spray. Broil 5 minutes per side or until done.
3. Combine mayo, and remaining ingredients in a small bowl.
4. Serve chicken with sauce.

Balsamic Cucumber and Tomato Salad

1 cucumber, seeded and cubed

1 tomato, seeded and chopped

2 T. balsamic vinaigrette

2 T. parm cheese

1/4 tsp. salt

1/4 tsp. pepper

1. Combine all ingredients, tossing gently.

Chicken with Artichokes

This is a dish I kinda just threw together last night for dinner with ingredients I had in the freezer, fridge, and pantry. I had no idea it would turn out so yummy. I even warned Abe we might be going out to eat and he had keys in hand, but when we tried it the dinner was fantastic. So maybe I can cook without a recipe. I will have to try this again. As for exact measurments I will have guess on those, so bear with me.

4 chicken thighs

salt and pepper

1/2 Spanish onion, thinly sliced

1 tsp. sugar

1 clove garlic, minced

10 kalamata olives, pitted and sliced

1 cup chicken broth

1/2 tsp. dried sage

1/2 can (7 oz.) artichoke hearts, chopped

3 cups baby spinach

feta

1. Season chicken thighs with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or a large skillet over medium-high heat. Add chicken thighs and cook, turning occasionally with tongs, until well browned on all sides, about 8 minutes. Transfer to a plate lined with paper towels and set aside.
2. Reduce heat to low and add the remaining 2 teaspoons oil. Add onions and sugar; cook, stirring, until the onions are soft and deep golden, about 10 minutes. Add garlic and olives and cook, stirring, for 1 minute.
3. Add broth, sage, artichokes and browned chicken and simmer, covered for 30 minutes, or until chicken is no longer pink. During the last minute add spinach and cook until wilted.
4. Serve over rice, orzo, or any grain preferred and top with feta.

THE VERDICT: Its a winner! Abe actually enjoyed it and set his keys down:) Guess I will have to start trying my own ideas more often!

Lemon-Thyme Roasted Chicken

Not a great picture I know, but I for got to take one once it was done.  I was to excited to show off my carving skills!!  This was my first attempt at making a whole chicken, and wow was it good.  I had an over abundance of thyme growing in my Aerogarden, and lemon thyme chicken was the first thing I thought of.  This is a cooking light recipe, so enjoy!!!!

1  (6-pound) roasting chicken

2  teaspoons  Hungarian paprika

2  tablespoons  chopped fresh thyme, divided

1  teaspoon  salt, divided

1  teaspoon  freshly ground black pepper, divided

2  lemons, divided

Cooking spray

1  teaspoon  olive oil

2  tablespoons  all-purpose flour

1/2  cup  dry white wine 

1  cup  fat-free, less-sodium chicken broth

1  tablespoon  fresh lemon juice

2  teaspoons  sugar

Lemon slices (optional)

Thyme sprigs (optional)

Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

THE VERDICT:  This chicken was perfect.  It was so moist and had a great light, citrusy, flavor.  I hate dry chicken, and this was the furthest from it.  The prep was quite easy, and I got to use up a lot of thyme.  I served this with a huge spinach salad, and the boys wanted stuffing with the gravy, so I just made them some cornbread stuffing.  

Chicken Fajita Salad with Poblano-Buttermilk Dressing

Healthy Green Dinner for Earth Day!!!

This recipe was nice and light for a 95 degree day.  I also wanted to make something Green for Earth Day.  All the ingredients in this recipe are natural, including the homemade tortillas.  We also used cloth napkins for dinner, which is something we need to continue to reduce waste.

I got this recipe from my most current issue of Everyday with Rachael Ray Magazine.

Juice of 2 limes

2 skinless, boneless chicken breasts (about 1 lb)

1/4 cup plus 2T. EVOO

salt and pepper

2 poblano chiles, halved and seeded

1 sweet onion, thickly sliced

1/2 cup buttermilk

4 medium flour tortillas (made my own)

1/4 tsp. cayenne pepper

1 large head of romaine lettuce, torn into bite size pieces

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.
2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.
3. Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.
4. Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.
5. In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.

THE VERDICT:  I thought this was really good, and a perfect summer meal.  You get plenty of serving of veggies with this meal.  The recipe is for 4, but I made it all for 3 and we are stuffed.

I am going to submit this to Joelens Foodie Films for May, where they are featuring the movie Tortilla Soup. Here is the link check it out.

Light Chicken Enchiladas

This is our favorite enchilada recipe.  It's, of course, from Cooking Light, and one I make over and over again!

Filling:

3 cups water 

1/4 tsp. salt

8 black peppercorns

1 onion, quartered

1 bay leaf

1 lb. skinless chicken breast halves

3/4 cup monterey jack, shredded, divided

3/4 cup reduced fat cheddar, shredded, divided

1/2 cup chopped onion

Sauce:

2/3 cup skim milk

1/4 cup chopped fresh cilantro

1/4 cup egg substitute

1/8 tsp. salt

1 11oz. can tomatillos, drained (I can only find crushed in the can)

1 4.5 oz. can diced green chiles, undrained

Remaining Ingredients:

corn tortillas (6-inch)

low fat sour cream

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat; simmer 45 minutes.  Remove chicken from pan; cool.  Remove chicken from bones and shred with two forks.  Discard bones.  Reserve broth for another use. (yay free broth!)
2. Preheat oven to 375.
3. Combine shredded chicken, 1/2 cup monterey jack and cheddar cheeses, and 1/2 cup chopped onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer.  Dip 1 tortilla in water using tongs.  Leave for a couple seconds; then remove.  Spoon 1/2 cup filling in center of each tortilla.  Roll tightly, and place in an 11X7 inch baking dish.  Repeat with remaining tortillas and filling.
6. Pour sauce over enchiladas.  Cover and bake for 20 minutes.  Uncover and sprinkle with 1/4 cup each monterey jack and cheddar.  Bake additional 5 minutes or until cheeses melt.  Top with sour cream.   

THE VERDICT:  They are gone!  That is one indication that they are good!  

Per Serving: 502 calories!  That is 2 enchiladas and trust me that is a lot of food!

Mediterranean Chicken Packets

This is the easiest chicken dish I have ever made.  The boys walked in the door and dinner was served 30 minutes later!  This dish is very flavorful, and you can add any combination of flavors you want.  I got the idea for this from Everyday FOOD by Martha Stewart.

4 boneless, skinless chicken breasts

salt and pepper

1 can diced tomatoes, drained (I used Italian flavored)

4 artichoke hearts, from a 14 oz. can, quartered

12 kalamata olives, halved and pitted

1/2 cup feta

1/2 tsp. Italian seasoning

1 T. olive oil

1. Preheat oven to 375.  Place 4 12 inch squares of parchment paper on a work surface.  Place a chicken breast on one half of each square, leaving a 2 inch border; season with salt and pepper
2. Dividing evenly, top chicken with tomatoes, artichokes, olives, and feta.  Sprinkle with Italian seasoning and oil.  Fold parchment paper over ingredients, and crimp edges to seal.
3. Place packets on a rimmed baking sheet. Bake until opaque throughout, 20 to 22 minutes.

THE VERDICT: Cheap, easy, and good, what more can you ask for?  I served this with sauted spinach. This was a perfect meal for a warm spring evening.

Per Serving: 344 Calories!

Whole Foods Market Sonoma Chicken Salad

This is one of my favorite sandwiches to get at Whole Foods!  My mom picked up the cookbook for me, and now I can make all my favorites.

The Dressing

1 cup mayo (I used Kraft Olive Oil Mayo)

4 tsp. cider vinegar

5 tsp. honey

2 tsp. poppy seeds

salt and ground white pepper

The Salad

1.5 lbs boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups red seedless grapes, cut in half if large

3 stalks celery, thinly sliced

1. In a bowl combine the mayo, vinegar, honey, poppy seeds, salt and pepper.  Reserve the dressing in the refrigerator.  This may be done 2 days prior to mixing the salad.
2. Bake or grill chicken breasts til cooked completely.  Cool slightly at room temperature, then chill completely, lightly covered in plastic wrap, in the refrigerator.  When the chicken is cold, dice into bite size pieces, and transfer to a large bowl.
3. Combine chicken with pecans, grapes, celery, and dressing

THE VERDICT:  This was gone before I knew it......which is uncommon in this household, due to the fact no one like leftovers.  My hubby was a little weary at first due to the grapes, but really enjoyed it.  I knew it was a winner, because I have bought it many times.    

Hummus Stuffed Chicken Breast

Recipe from Rachael Ray Mag.

One 10-ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus (Used Black Olive Flavored)
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
Salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
4 tablespoons butter (Used only 2 T.)

1. Preheat the oven to 350°. In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper.

2. Season the chicken with salt and place one-quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture. Using toothpicks, close the open sides.

3. Place the flour in a wide, shallow bowl and season with salt and pepper. Beat the eggs in another bowl and place the panko in a third bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.

4. In a large skillet, heat the butter over medium-high heat until the foaming stops. Add the chicken and cook, turning once and adjusting the heat as necessary, until golden, 3 to 4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake for 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces.

THE VERDICT: These were good but, I had to cook them for about 20 minutes rather than 10. I guess it just depends on how thick you chicken comes out after pounding. Hence the extra time meant extra hungry boys! Sorry I'm not Mrs. Perfect. My husband also informed me to stop stuffing chicken, because we can't tell when they are done. Oh well, once all was said and done, we scarfed them down and really enjoyed the flavor. I'm sure this will taste different with every type of hummus, so just pick you FAV!

P.S. I forgot to take a picture, so this one is from The Rachael Ray Mag website.

Laughing Cow Chicken

This chicken is so good, and is lowfat. Double score! I got this recipe from another blog I like to read called Simply Allie

So go check it out!

Ingredients

4 chicken breasts (about 5 oz. each)

4 wedges Laughing Cow Original Light ( I used the garlic and herb)

1 tsp garlic

Italian Seasoning

1/4 C. bread crumbs

dash parmesan cheese (about 1/2 tbsp)

dash dried parsley (about 1/2 tsp)

Directions

Pound out the chicken breasts until thin. On each chicken breast, spread 1 wedge Laughing Cow Light cheese, 1/4 tsp garlic, and some McCormick Italian Seasoning. Roll up each chicken breast and secure with a toothpick.In a shallow dish, combine bread crumbs, parmesan cheese, and parsley. Dip each rolled chicken breast in the mixture and place on a greased cooking sheet. Bake at 400 degrees until no longer pink, about 25-30 minutes. Remove the toothpicks and serve.

THE VERDICT: We loved this dish and will definitely make it again. We are always looking for new ways to make chicken, beside just grilling it. This was a tasty combo, plus I have cheese leftover for healthy snacks.

Chicken Salsa Verde Bake

Haha like my Texas shaped chips!!

1 T. Canola oil
1 lb. Skinless, boneless chicken breasts
1 16oz. Jar salsa verde
1 15oz. Can kidney beans, drained and rinsed
1/ 2 Onion, finely chopped
1/2 cup Sour cream light
2 cups Crushed tortilla chips
1 8oz. bag 2% Mexican-style shredded cheese

1. Preheat oven to 375. In a large skillet, heat oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10-12 minutes. Let stand until cool, then shred meat in a large bowl. Stir in salsa, kidney beans, onion and sour cream.
2. Grease a 8 X 12-inch baking dish, scatter with 1/2 cup tortilla chips on the bottom and top with half of the chicken mixture, and half of the cheese. Repeat layers and cover with the remaining tortilla chips. Bake until cheese is bubbly, about 30 minutes.

The Verdict: Good Comfort food on a cooler day. Easy to prepare. Everyone had seconds.

Recipe adapted from "Everday with Rachael Ray"

Spicy Chicken in Lettuce Cups

I found this recipe in a magazine that Lifetime Fitness sends for free every month. We were just discussing P.F.Changs as I was reading the magazine, and this recipe popped up. Its pretty close to their lettuce wraps, but probably much healthier.

3 T. low-sodium soy sauce

2 T. low-sodium chicken broth

2 tsp. cornstarch

1 tsp. sugar

1 lb. ground chicken

2 T. vegetable oil

2 T. chopped fresh ginger

1 T. chopped garlic

1 cup chopped red bell pepper

1/2 tsp. crushed red pepper

1/4 cup finely chopped green onion

1 T. toasted sesame oil

3 T. chopped fresh cilantro

bibb, or boston lettuce

1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken in a medium bowl and separate into 5-6 big lumps. Pour in about half soy sauce mixture; mix. Set aside for about 10-15 minutes.
2. Heat a large deep skillet or wok over medium high heat. Add oil, swirl to coat, and then add ginger, garlic, and red bell pepper. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spatula to spread into an even layer. Let it cook for about 1 minute, until browned on bottom side. Turn to cook other side, breaking meat up into large chunks.
3. When meat is cooked through, add remaining soy sauce mixture; toss to mix. Add red pepper flakes, green onion, sesame oil, and cilantro; toss well. To serve, arrange lettuce cups and place a generous spoonful on each.

The Verdict: Nice light meal for a 90 degree day. Yes it was 90 today in Texas. The boys work outside so this was the perfect meal. I also served this with steamed edamame.

Shawarma

Shawarma....in Turkish means "Rotating", which is exactly how it is traditionally served. An Israeli Shawarma is usually made from turkey with lamb fat added. To make the real thing one needs a huge skewer fitted with a special heating device. As seen in Middle Eastern Restaurants. Sliced marinated meat is stacked on the skewer, which rotates slowly and roasts it on all sides. The meat is than stuffed into a pita with many different salads, aka...hummus, tahini dip, parsley, Israeli salad, Labenae....the list goes on, even french fries.

This process is different from traditional shawarma, but the result is quite the same.

3 lbs. deboned chicken thighs

3/4 cup olive oil

3 T. curry powder

2 T. garam masala

1 T. chicken soup mix

3 T. oil

1 1/2 onions, sliced

salt and pepper

1. Mix olive oil, curry, garam masala, and chicken soup mix together in baking dish. Add chicken and mix well. Marinate for a minimum of 5 hours in refrigerator.
2. Preheat oven to 400.
3. Bake for 45 minutes.
4. Before serving, finely slice the chicken.
5. Fry the onion in oil until golden and remove from pan.
6. Add the chicken with some of the marinade to the pan. Season and stir fry for a few minutes, until edges are golden brown. Spread the fried onions over the meat and serve.

THE VERDICT: It didn't taste exactly like Israel, but it was very good. The chicken was super moist. I served it with fresh pitas, hummus, yogurt cheese, olives, feta, and tomatoes. Just like being overseas again......I don't know if that's a good thing or not...hehe.

Had To Use Up The Rest Of The Buttermilk....2 Quick and Easy Recipes

So I had lots of extra buttermilk to use up, hence the bread in the earlier post. I hate to throw things out so we have been on a buttermilk extravaganza. And I would like to announce it is finally gone.

Buttermilk Pancakes

Recipe from Cooking Light, The Complete Cookbook

1 cup all-purpose flour

2 T. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 cup low fat buttermilk

1 T. veg. oil (I used Canola)

1 large egg, slightly beaten

1. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.

The Verdict: Good I Think...The boys scarfed them down in about 30 seconds and were out the door.....Oh yea I forgot early Monday meetings at work.

Ok one last use for Buttermilk: A Quick and Easy Chicken Marinade.

1/2 cup buttermilk

squeeze of a small lemon

2 cloves garlic, minced

sprinkling of pork and poultry seasoning

salt and pepper

Marinate chicken for about 4 hours, then grill.

The verdict: Chicken was very moist. I served it with asparagus and homemade buttermilk bread. It was an easy but filling Sunday afternoon dinner.