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Posts tagged with "chicken"

Aug 2
Chicken Bruschetta. From my kitchen.

Chicken Bruschetta.
From my kitchen.

Posted 9 months ago

1 note

food, cooking, recipes, chicken, vegetables, garlic, herbs, peppers,

Jul 14
Chicken, beef & veggie rice noodles.

Chicken, beef & veggie rice noodles.

Posted 10 months ago

1 note

Food, Cooking, Rice noodles, Beef, Chicken, Veggies, Chinese food,

Apr 28
Spanish Chicken and Potato Roast recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-chicken-and-potato-roast-recipe/index.html

Spanish Chicken and Potato Roast

recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-chicken-and-potato-roast-recipe/index.html

Posted 1 year ago

4 notes

food, cooking, recipes, chicken,

Apr 28
Poppy Seed Chicken Pitas Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/poppy-seed-chicken-pitas-recipe/index.html

Poppy Seed Chicken Pitas

Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/poppy-seed-chicken-pitas-recipe/index.html

Posted 1 year ago

10 notes

food, cooking, recipes, pita, chicken,

Apr 17
Main Course Salads Roast Chicken and Mango Salad with Yogurt Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons mango chutney, large pieces finely chopped 1 tablespoon fresh lemon juice 1 tablespoon curry powder 1 1/2 teaspoons (or more) water 1 5-ounce package arugula 1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups) 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced Plain nonfat yogurt 1 teaspoon nigella seeds* or cumin seeds *Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com. Preparation Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat. Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

Main Course Salads

Roast Chicken and Mango Salad with Yogurt

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons mango chutney, large pieces finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons (or more) water
  • 1 5-ounce package arugula
  • 1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
  • 1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
  • Plain nonfat yogurt
  • 1 teaspoon nigella seeds* or cumin seeds
  • *Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Preparation

  • Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
  • Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.



(Source: bonappetit.com)

Posted 1 year ago

3 notes

Bon Appetit Magazine, food, cooking, recipes, salads, chicken, healthy eating,

Apr 16
15 Grains to Eat  Quinoa Stir Fry with Vegetables and Chicken INGREDIENTS 3/4 cup quinoa, rinsed 1/2 teaspoon salt, divided 1 tablespoon vegetable oil 1 small carrot, thinly sliced 1 medium red bell pepper, cored, seeded and chopped 2 teaspoons grated ginger 1 clove garlic, sliced 1 small red chile, chopped (optional) 2 cups snow peas, trimmed 1/4 teaspoon black pepper 1 egg, beaten 4 oz grilled chicken breast, chopped 2 scallions, chopped 1/2 cup cilantro 1 tablespoon soy sauce PREPARATION Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm. THE SKINNY 254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein

15 Grains to Eat 

Quinoa Stir Fry with Vegetables and Chicken

INGREDIENTS

  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 2 teaspoons grated ginger
  • 1 clove garlic, sliced
  • 1 small red chile, chopped (optional)
  • 2 cups snow peas, trimmed
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 4 oz grilled chicken breast, chopped
  • 2 scallions, chopped
  • 1/2 cup cilantro
  • 1 tablespoon soy sauce

PREPARATION

  1. Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

THE SKINNY

254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein

(Source: self.com)

Posted 1 year ago

4 notes

SELF Magazine, food, cooking, recipes, Quinoa, chicken,