A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Marinated Grilled Chicken Breasts with Zippy Chunky Salad July 2, 2010

Filed under: eat your vegetables,poultry — frappqueen @ 12:32 pm
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Wow! Long time no post!! I’ve been a lazy lazy sack of lazy, but am going to make it my summertime mission to update more frequently. I certainly have a ton of recipes to share, so I’ll do my best to keep up! I still can’t find the charger to my good camera though, so eventually you will be seeing ugly photos of food until I finally discover where the charger has been hiding!

Anyway, this recipe is SO good and SO easy! I made it with the dill fries I recently posted and it was super yummy and light. The salad dressing is really good too, so go ahead and make it, it will take you like 5 minutes!

Marinated Grilled Chicken Breasts with Zippy Chunky Salad

(from Rachel Ray’s 365: No Repeats)

4 boneless skinless chicken breasts

2 tbs olive oil

zest and juice of 1 lemon

1/2 tbs dried oregano

4 garlic cloves, chopped

salt and pepper

1 seedless cucumber, cut into half moon shapes

1 red pepper, cored, seeded and chopped

1/2 small onion, finely chopped

10 radishes, thinly sliced (I couldn’t find ’em so I didn’t use ’em!)

2 romaine lettuce hearts, chopped

1/2 c. plain yogurt

1 tbs red wine vinegar

1/2 c. fresh flat leaf parsley, chopped

Method:

In a shallow dish, combine the chicken with the olive oil, lemon juice, oregano, 3/4 of the garlic, salt and pepper. Toss to coat evenly and marinate about 5 minutes.

In a salad bowl, combine the cucumbers, pepper, onions, radishes, and romaine lettuce. To make the zippy dressing in a bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt and pepper. Pour the dressing over the salad and toss together.

Preheat a grill or grill pan while you are making the salad. When it’s ready, transfer the marinated chicken to the grill and cook for 6 minutes on each side, or until cooked through. Remove from heat and let rest for 3 minutes.

If you are serving with the garlic fries, make them now! If not, you are ready to eat your delicious chicken and salad! Yum! Just typing this out has made me decide to cook it again next week! Thanks a lot, food blog!

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Taco Salad! May 31, 2010

Filed under: eat your vegetables,meat — frappqueen @ 8:05 am
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Here’s a great one for a warm day! Almost no real cooking involved aside from like 10 minutes of cooking the chopped meat! Also, its really good!

Quick Taco Salad (from Cooking Light)

12  ounces  ground round

2  cups  chopped yellow, red, or green bell pepper
2  cups  bottled salsa
1/4  cup  chopped fresh cilantro
4  cups  coarsely chopped romaine lettuce
2  cups  chopped plum tomato
1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
1  cup  crumbled baked tortilla chips (about 12 chips)
1/4  cup  chopped green onions

Method:

Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.

Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.

 

Asparagus pesto pasta May 8, 2010

Filed under: eat your vegetables,pasta,poultry,Uncategorized — frappqueen @ 8:33 pm
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This one is a light and simple springtime meal. It only uses FOUR ingredients! How awesome is that!?

Here’s how you do it:

Asparagus Pesto Pasta

pound of chicken breasts, cut into inch long strips

pound of any short cut pasta (or 1/2 a pound, depending how many leftovers you want)

about 1/2 a bundle of asparagus, cut into inch long strips

salt and pepper to taste

jar of delicious pesto sauce

Method:

Cook the pasta according to the directions. My favorites to use are penne and rotini, but any short pasta will do. Once pasta is in the water, you can start the rest of the meal.

Salt and pepper the chicken and add to an oiled and preheated pan. Let the chicken cook, making sure it browns on both sides. Add the asparagus and cook, covered, for about another 5 minutes or so. Check that the chicken is fully cooked through.

When pasta is done, drain but don’t rinse. Put the pasta back in the empty pot. Pour in the chicken/asparagus mixture and add the pesto. I eyeball it, meaning I add more until it looks good to me. You might want more or less pesto, its up to you! Toss the ingredients together until everything is coated. Heat another minute or two to be sure that the pesto is warmed up if you like.

Serve in a bowl with a sprinkle of parmigiana. Yum!

 

Crock Pot Week! Pesto chicken with sweet potatoes March 30, 2010

Filed under: crock pot,poultry — frappqueen @ 7:59 am
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Okay so the way I’ve been updating, its more like Crock Pot Two weeks! It’s okay, we really ate them all in one week, I promise! This last recipe was interesting…also from the 365 blog, it featured cooking two things at once, which sounded like it would never work, but totally did! Basically, you put the chicken in the bottom, top it with cheese and homemade pesto, then cover with foil and pop the two sweet potatoes in on top to steam to perfection! The chicken came out a tad dry but I think I left it in there waaay too long, so that was probably my own fault. Either way, Mike declared it a dish I must make Often!

I didn’t actually change anything in this recipe, and I’m lazy today, so here’s the link to the recipe directly from it’s source!

Pesto Chicken with sweet potatoes!

The sweet potatoes came out SO great this way, I’d totally just make them all alone using the crock method…insides were so soft and flavorful, yum!!

 

Beef Tenderloin a La Larsen February 14, 2010

Filed under: eat your vegetables,meat,side dishes,Uncategorized — frappqueen @ 8:12 pm
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Happy Valentine’s Day! Now, don’t get upset here, I personally have  hated and always will hate this stupid holiday. Just another way stores want to sell you stuff and force you to be nice to people or make you feel terrible if you are valentine-less. I think that just isn’t right. If you love someone you should be telling them every day! However, I suppose that 4 (almost!) years of marriage has softened me in my old age and in the past few years I have slowly allowed Mike to celebrate the day just a little bit. This year he got me really pretty flowers, awesome Pjs, and best of all: He cleaned the house! Hooray! In return, I got him two video games and made delicious dinner! This is a super fancy but super easy recipe from our friend Jen. She has made it for lots of fancy holidays, and generally does it with a whole giant beef tenderloin, which is apparently the part of the cow that  filet minion comes from. When I asked my butcher (I dont really have a butcher personally, but I ventured into a meat store the other day so I guess he’s mine now!) he gave me three individual filets, so I guess it depends on who slices your meat. Either way, it just involves a bit of prep work and an instant read thermometer to get it right.

how romantic!

As you can see, I did make surf and turf for myself! Mike hates fish of any kind, but I figured it was a good chance to treat myself tonight, so I got a super score sale on lobster tail at the grocery store: 5 bucks!! Considering the fish store wanted 23 bucks for a frozen one, this made me quite pleased with my thriftiness. The total menu was this: Rosemary beef tenderloin, lobster tail with chive butter sauce, roasted asparagus and roasted oniony potatoes! The entire meal pretty much just roasts in the oven for 20 minutes, it can’t be simpler!

Anyway, on to the recipes!! Get a pen, you’re gonna want notes on these guys!

Garlic and Rosemary Beef Tenderloin

1/2 c. soy sauce

1/2 c. olive oil

1/4 v. balsamic OR red wine vinegar (I used balsamic, I think Jen usually does the red wine)

8 garlic cloves, minced

4 tspns dried rosemary

1 5 lb beef tenderloin, trimmed (or enough for who you’re feeding…for the two of us I got three steaks, it was too much food!)

1 tbsp  pepper

Method:

Combine the first five ingredients in a heavy duty zip top bag. Add beef. Seal and chill at least 8 hours, turning occasionally.

Remove beef from marinade, discarding bag and extra marinade. Place in a roasting pan or shallow dish. Sprinkle evenly with pepper and let stand 30 minutes.

Bake at 500 degrees for 15 minutes, or until lightly browned (I did mine for 10 as I had less meat). Lower temperature to 375. Bake 20 minutes or to desired degree of doneness. Use a thermometer to check temperature, 160 is perfect for  medium meat. Let stand 10 minutes before slicing. YUM.

Buttery Chive Lobster Tail

4 tbs butter

1 garlic clove, minced

1 tbsp chives

lobster tail, butterflied (cut the shell vertically and scoop the meat out so it sort of rests on top)

Method:

Melt all ingredients in a small pot. Reserve 1/4 of the mixture for dipping. Preheat a grill pan and spray with cooking spray. Pour the remaining butter mixture over the tail meat. Place tail meat side down into the hot pan. Cover with a lid and let cook, about 6 minutes. Flip lobster over and cook, covered, for another 5 minutes or so, until the tail is bright red and the meat is no longer translucent. Remove from heat and enjoy, dipping into the remaining butter sauce. SO GOOD!

Roasted Potatoes

1/2 lb baby red potatoes, cleaned and quartered with skins on

1-2 tsp olive oil

1 packet Lipton onion soup mix

Preheat oven to 450 (If you are making it with the tenderloin, you can put it in at 500 with the meat and just make sure you stir it up when you lower the oven to 375)

mix ingredients together and pour into a shallow baking dish. Roast for about 20 minutes to a half hour, until the potatoes are crispy on the outside, but soft on the inside.

Roasted Asparagus

At the same temperature as above, place asparagus, trimmed of the ends in a single layer on a baking sheet. Drizzle with olive oil and top with salt and pepper. Give the pan a shake to coat the asparagus evenly. Roast in the oven for 10-15 minutes, depending how hot the oven is. Give a shake when you check on the asparagus to keep it cooking evenly. When the veggies are toasty looking and bright green, they are ready to eat! Remove and cover with foil til the remaining foods catch up with the cooking!

I over roasted mine (whoops!) but really, they still taste awesome, they just look a tad shrivelly.

Once you’re done eating, top it off with a McDonald’s hot fudge sundae and some Buffy watching in your Pjs. Perfect date all around!!