I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.
Ingredients
3/4 lb top sirloin steak
1 onion, cut lengthwise & cut into strips
2 small sweet peppers of your choice (green, red, or yellow), cut into strips
4 tbsp. olive oil
2 tbsp. lime juice
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. hot pepper flakes
1 tsp. black pepper
1 tsp. salt
8 flour tortillas
Directions
Slice steak into thin strips.
In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
Add beef strips and stir to coat, set aside.
Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
Return onions and peppers to skillet; stir for about one minute.
To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.
I came across this recipe a while ago, and bookmarked it to try another time. I was at the store over the weekend, and saw a bag of pistachios, which immediately brought my memory back to this dish. However, I highly recommend you buy pistachios already shelled as it took me a bit of time to crack open each pistachio to get a cup worth’s of nuts. And that way… you won’t get disappointed when you come across those shells that are not cracked at all and can’t be opened. Another recommendation I have is to butterfly/split/cut the chicken breasts in half, or you could use chicken tenders. I find the chicken is more tender when they’re a little thinner, and quite frankly, I just prefer them that way. In a nutshell (no pun intended), I found the combination of the herb mustard mixture combined with the pistachio-panko crust was simply divine! Oh, and when paired with the mustard cream sauce… WOW!!!
Ingredients
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup Panko (Japanese breadcrumbs)
4 tbsp. Dijon mustard
2 tbsp. light mayonnaise
1 tbsp. honey
2 tbsp. chopped fresh basil (or 2 tsp. dried)
1 tbsp. chopped fresh dill (or 1 tsp. dried)
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
4 skinless boneless chicken breast halves, butterflied
I made this scrumptious dish about two weeks ago, and in my personal opinion, it is the bomb-diggity. The flavors marry so incredibly well together, which results in enormous flavor, and roasting the chicken makes it super moist. Pomegranate molasses and tamarind paste may be difficult to find in a “regular” grocery store, so I’d recommend going to Whole Foods, where they can be found near the Thai products. The wonderful thing about this recipe is that it only has four ingredients (besides the chicken) and requires marinating for just a couple of hours. The original recipe calls for whole chickens, however, I decided to use legs quarters, but chicken breasts, tenders, or thighs could be substituted.
Ingredients
1/4 cup Pomegranate molasses
2 1/2 tbsp. apricot preserves
1/4 cup orange juice, preferably fresh-squeezed (I used Tropicana Pure Premium)
1 tbsp. tamarind paste, thinned with 1/2 tbsp. water
2 chicken leg quarters
Directions
Preheat oven to 400 degrees.
Combine the molasses, preserves, orange juice, and tamarind in a medium bowl. Whisk to combine.
Place the leg quarters in a sealable plastic bag, add the marinade to bag, seal the bag, and massage chicken to distribute the marinade all over chicken.
Let chicken sit for two hours refrigerated.
Take chicken out of the refrigerator, remove from bag, and place in a roasting pan. Toss bag with marinade in trash.
Place roasting pan in the preheated oven and roast chicken for about 45 minutes or until dark golden brown, with juices running clear.
In my recent polenta post, I mentioned that I came across a BBQ chicken recipe from Rachael Ray which I intended on making soon, and decided to try it out last night. I made a few modifications like I normally do, and all I can say is… WOW! The sauce is truly delectable and really makes the dish. I took some to work today, and finished every single last bite! So if you like chicken, and want a delicious new way to make it, I highly suggest you try this recipe.
Ingredients
4 bone-in chicken thigh and leg or chicken breasts
Salt and freshly ground black pepper
2 tsp. poultry seasoning
2 tsp. grill seasoning
3 tbsp. extra-virgin olive oil
4 thick cut slices pancetta or bacon, chopped (optional)
Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning.
Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of its flavor and drippings into the pan, then transfer to oven and roast 10 minutes more.
Meanwhile, if using pancetta or bacon, add to pan, and cook until crisp. Remove from pan, crumble and set aside.
If not using the meat, put one more tablespoon olive oil into pan, and add onions, garlic and rosemary. Cook 5 minutes, then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock or broth.
Reduce heat to low and let sauce simmer 5 minutes more.
Remove chicken from oven, place in barbecue sauce, add bacon or pancetta (if using) and cook for an additional 5 minutes.
Fill shallow bowls with polenta, top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
I discovered this recipe last summer and totally fell in love with it, and just realized that I didn’t post it on here. My bad. The combination of the spices with the cider vinegar and honey, makes this both a sweet and spicy dish, which I just can’t seem to get enough of.
Yields: 4 servings
Ingredients
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tbsp. honey
2 tsp. cider vinegar
Directions
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
Place chicken on a broiler pan coated with cooking spray.
Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well.
Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
I am always looking for quick and easy recipes that are healthy, and was excited when I came across this one. It will be perfect for those times when I get home from work and don’t want to fuss in the kitchen. And I love the fact that it has only four ingredients, is ready in 30 minutes and is very tasty!
Ingredients
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise *
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned breadcrumbs
Directions
Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in a medium bowl.
Arrange chicken on a baking sheet with a little cooking spray. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
* To make this even healthier, use light, fat-free or canola mayonnaise.
Note: My personal preference is to cover the entire pieces of chicken in the mixture, instead of just on the top. Also feel free to use additional spices like garlic, salt & pepper, oregano, parsley, etc. in the mayo mix.
I was recently in the vicinity of a Panda Express, and somehow found myself standing inside staring down at all of their entrées trying to decide what to get. Who am I kidding… the only thing I’ve ever ordered from the popular “Chinese” fast-food chain is their Orange chicken and quite simply, I’m a creature of habit. Mind you, I don’t go there often for the mere health/calorie factor, but sometimes I like to indulge. I did try a taste of their Mongolian beef, and have now added that as my second favorite dish of theirs. After I got home and ate (okay, devoured) my meal, I made it my mission to try to duplicate the recipe at home. I was quite surprised to find out that there is no orange whatsoever in the recipe, but assume the name is derived from the orange-ish color it takes on. My first attempt was decent, but the sauce was much different and it was, in no way, up to my usual standards. So, as they say, if at first you don’t succeed…
Needless to say, my second attempt (which is this recipe) was a winner in my book.
I made the chicken first before starting anything else, and just set it aside for later.
Chicken pieces draining on a paper towel.
I suggest you combine the ingredients in the “orange sauce” prior to adding it to the wok (which will make more sense when you see the instructions below). The sauce has been doubled from a previous version, which I think is necessary if you like having extra.
The orange sauce beginning to cook
Ingredients
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1½ tsp salt
Pinch of white pepper
2 tbsp oil, divided, plus more oil for frying
½ cup + 1 tbsp cornstarch, divided
¼ cup flour
1 tbsp ginger, minced
1 tsp garlic, minced
½ tsp crushed hot red chili pepper
¼ cup green onion, chopped
1 tbsp rice wine (not rice wine vinegar)
¼ cup water
For the “Orange” Sauce
3 tbsp soy sauce
3 tbsp water
½ cup sugar
½ cup white vinegar
Directions
In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
Heat oil for deep-frying in a wok or deep fryer to 375°F.
Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done, remove the chicken from the oil with tongs or a slotted spoon and drain on paper towels.
Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
Add the ginger and garlic and stir fry until fragrant, about 10 seconds.
Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
Add the orange sauce and bring to a boil.
Take the remaining 1 tbsp of cornstarch, put in a small bowl, and add the water to it and mix well. Add this cornstarch mix to the wok and heat until the sauce has thickened.
Add the cooked chicken, stirring until well incorporated.
Remove from heat, and serve over white, brown or fried rice.
Voilà!
Note: To make this healthier, you can substitute rolling the chicken in the flour and cornstarch and frying, with coating it in seasoned breadcrumbs and baking in the oven. Then follow the rest of the recipe.
Growing up in Upstate New York, Buffalo wings were practically a staple in everyone’s diet. I recall ordering them numerous times, okay, a LOT, while in college, and having them delivered to my dorm. Needless to say, I was amongst the many who gained “the freshman 15”, which then carried over into my sophomore year, as those wings were nowhere close to being in the healthy category. I do still love having wings from time to time, but now choose to have them baked and not fried, thus allowing my conscience to remain at ease. I’m happy to report that this recipe will do the same and is guilt-free.
As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!
Ingredients
3 tbsp canola oil, divided
1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
2 1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbsp sugar
6 dried red chiles (such as chiles de arbol) *
Generous 1/2 cup raw cashews, toasted
5 scallions, cut into 1 inch pieces
Salt & pepper to taste
Steamed Thai jasmine rice, or your favorite rice, for serving
Directions
Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
Add the remaining oil to the empty skillet & heat.
Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.
* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.
Recipe courtesy of Jillian Michaels’ Ripped in 30 meal plan
Now that summer and beach season is right around the corner (Yay), I am going to be focusing more on healthy, low-calorie dishes so I (you) can enjoy a tasty meal without the guilt. I just made this recipe for the first time tonight, and am happy to report that it is delicious! I’ve made a few alterations, which I’ll include along with the original recipe.
Cooking For Love 
You must be logged in to post a comment.