Honey Dijon Garlic Chicken

by Christal Y.July 30, 2015

Sticky, savory chicken in 15 mins? Totally possible with this delicious recipe by Rasa Malaysia, and you probably already have all the ingredients at home! The key is cooking the chicken without the bone, but keeping the skin on for texture and flavor. Check out the recipe below.

Serves 2-3

Ingredients:
1 lb chicken thighs, deboned and skin on
Pinch of salt
Black pepper
2 teaspoons olive oil
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
Pinch of salt

Method:
1. Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

2. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

3. Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

Want another quick meal that’s under 20 minutes? Check out these special 15-min recipes meant for really busy fams!

Rasa Malaysia is all about easy, delicious recipes. Founded by Bee Yinn Low, this amazing recipe site covers over 900 recipes, spanning cuisines from Thai to Japanese, Indian to American and more. Want to bake a cheesecake bar? There’s a recipe for that too. Click here to visit Rasa Malaysia.

One Pot Skillet Ravioli & Spinach Lasagna

by Christal Y.July 30, 2015

Skip the usual two-hour baking time for lasagna and get your pot ready for this saucy, cheese dish that’s guaranteed to satisfy hangry tots. Aberdeen’s Kitchen came up with the brilliant plan to replace lasagna pasta with ravioli for an extra cheesy bite that cooks up in 20 minutes! Read on for the recipe.

Serves 4

Ingredients:
1 9 oz packet refrigerated 4 cheese ravioli
2 1/2 cups marinara sauce
3 cups baby spinach
1 cup chicken stock
1 cup part skim ricotta cheese
1/2 cup mozzarella cheese
Ground black pepper to taste

Method:
1. In a large skillet over medium-high heat, pour marinara sauce and chicken stock and stir together. Bring to a boil.
2. Add spinach and ravioli. Add ricotta cheese in large chunks around the pan. Return to a boil, cover, reduce heat and simmer for 10 minutes, until spinach is wilted and ravioli is cooked through.
3. Sprinkle with mozzarella cheese, and fresh ground black pepper to serve.

It never hurts to add more veggies! What greens would you add for that extra crunch? Share your ideas in the comments below.

This amazing recipe and photo is provided by Aberdeen’s Kitchen, a creative food blog that focuses on comfort foods and easy recipes. Visit Aberdeen’s Kitchen for more great ideas, from kale chips as snacks to veggie pot pies, to round out your meals. Follow her on Instagram for delicious food pictures!

Lemon Chicken & Veggie Bake

by Erin LemJuly 17, 2015

Ready to go back to the basics? Forget the complicated, multi-pot and pan recipes and opt for this easy dish from food blogger Chelsea of A Duck’s Oven. Simply pile your veggies and potatoes into a baking dish and place the chicken on top. This one dish meal is simple to make, easy to clean-up and you can even prep it all the night before.

Ingredients:
Veggies:
2 large russet potatoes, chopped into ¾ × ¾ inch pieces
1 medium yellow onion, roughly chopped
1 small head of broccoli, chopped into florets
1 small head of cauliflower, chopped into florets
1 lemon
1 tbsp olive oil
1 tsp minced garlic
1 tsp salt
½ tsp black pepper
1 tsp lemon pepper
1 tsp Italian seasoning

Chicken:
4 bone in, skin on chicken thighs
4 drumsticks
1 tbsp olive oil
1 tsp minced garlic
1 tsp salt
½ tsp black pepper
1 tsp lemon pepper
1 tsp Italian seasoning

Method:
1. Preheat oven to 400 degrees.

2. Zest the lemon completely, making sure to not zest the white part of the lemon. Slice the lemon into 8 wedges.

3. Add the potatoes, onion, broccoli, and cauliflower to a 9×13 inch glass baking dish. Season with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Squeeze three of the lemon wedges over the veggies and sprinkle with a quarter of the lemon zest. Toss to coat.

4. Season the chicken pieces with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Arrange on top of the veggies. Squeeze three more lemon wedges and sprinkle half the remaining zest over the chicken.

5. Bake in preheated oven for 45 minutes. Set oven to broil and broil for 3-5 minutes, or until chicken skin is golden brown. Remove from oven, flip chicken, and broil for another 3-5 minutes until skin on other side is golden brown.

6. Remove from oven and squeeze remaining lemon wedges and sprinkle remaining zest over the chicken and veggies. Let the chicken rest for five minutes before serving.

Will you make this dish? Tell us your thoughts in the comments below!

This recipe comes to us from Chelsea of The Duck’s Oven. Visit Chelsea’s blog for more amazing recipes with a focus on hearty, comforting meals.

Chicken Parmesan Goes Light

by Erin LemJune 12, 2015

With this chicken parmesan recipe you can dine on a classic dish without feeling guilty. The original recipe from Monroe Louisiana Junior League Cookbook calls for an entire cup of butter (they do love their butter in the south), but this spin created by Katie Morford of Moms Kitchen Handbook is a healthier version that substitutes egg for most of the butter. The result is a dish that remains crispy and delicious, but healthier than the classic.

Ingredients
1 cup of Italian seasoned breadcrumbs (see homemade option below) or use Progresso brand
2 tablespoons of finely grated Parmesan cheese
1 large egg
2 tablespoons melted butter
4 boneless, skinless chicken breasts (about 1 ½ pounds) rinsed and dried

Italian Seasoned Breadcrumbs
1 cup fresh breadcrumbs
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried garlic powder
½ teaspoon salt
A few grinds of black pepper

Place all the ingredients in a small bowl and stir well.

Method
1. Preheat oven to 350 degrees.

2. In a medium bowl, combine bread crumbs and Parmesan cheese. In a separate dish, melt the butter and add the egg. Whisk thoroughly.

3. Dip the chicken breasts in the egg/butter mixture and then in the breadcrumbs, covering both sides evenly. Set on a greased cookie sheet.

4. Bake for 35 minutes until the exterior is brown and the inside is cooked through (the cooking time may vary a bit depending on the thickness of the chicken breasts).

5. Serve with pasta topped with marinara sauce and freshly grated Parmesan cheese. Add a salad and bowl of steamed broccoli to get in your veggies for the day.

Will you make this dish? What other recipes do you want to see from Red Tricycle?

Katie Sullivan Morford is a mom, food writer and registered dietitian. You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

Roasted Chicken with Tomatoes and Olives

by scott wardellJune 1, 2015

One pan, (about) one hour, one meal – this roasted chicken dish is #1 in our book for taste, texture and time with its juicy tomatoes, crispy chicken skin and minimal prep and clean up. Read on for the delicoius recipe.

Ingredients:
1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine
1 loaf fresh bread (optional)

Directions:
1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Save the lemon.)

2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.

3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.

4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (optional).

recipe courtesy of Kate Merker via real simple

Slow Cooker Chicken and Gravy

by Erin LemMay 11, 2015

Craving Thanksgiving in April? Try out this recipe that comes to us courtesy of Sarah Olson’s new cook book, The Magical Slow Cooker: Recipes for Busy Moms. Simply pack all of the ingredients into your slow cooker and 8 to 10 hours later your meal is ready. Make it an open-faced sandwich serving the chicken and gravy on mashed potatoes over a piece of sourdough bread.

Serves 4

Ingredients:
1 pound boneless skinless chicken breasts
2 packets dry chicken gravy mix (0.87 ounce packets)
1 10¾ ounce can cream of chicken soup
1 and ¾ cups of water
⅛ teaspoon black pepper

Method:
1. Put the gravy packets, cream of chicken soup, water and pepper in your slow cooker.

2. Whisk until the gravy is as smooth as you can get it.

3. Add the chicken breasts (no need to pre-cook or brown)

4. Cook on low for 8 to 10 hours

Will you make this recipe this week?

This recipe comes to us from The Magical Slow Cooker: Recipes for Busy Moms by Sarah Olson. From breakfast to dessert, these recipes are perfect for busy moms who want something that’s quick and wholesome-not to mention delicious! With prepare-ahead tips and time-saving tricks from this little book-and the swish and flick of a wand-you can experience the magic of your slow cooker every night of the week! Available on Amazon.com.

Thai Basil Pork (or Chicken!)

by writerredtriMarch 16, 2015

This dish is quick and easy to make, yet full of the flavors that Thai cuisine is beloved for. Don’t worry if you don’t have all three sauces in your pantry. Soy sauce alone is fine, just taste and adjust the seasonings as desired. Ground chicken or turkey also works well in this dish, as well as fresh seafood: shrimp, scallops, mussels, and firm-flesh fish like salmon or halibut. To make it an-all-in-one dish, add some frozen vegetables.

Time: 20 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients:
2 tablespoons vegetable oil
6 cloves garlic, minced (2 tablespoons)
5 Asian shallots or 1/2 small yellow onion, cut into thin slices (1⁄3 cup)
1-1/2 pounds ground pork
6 red Thai chilies, cut into rounds (optional)
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon brown sugar
1-1/2 cups packed fresh Thai or Italian basil leaves
Pinch of freshly ground black pepper (optional)

Method
1. Preheat a large wok or skillet over high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce the heat to medium. Add the garlic and shallots and cook until the garlic is light golden and fragrant, 15 to 30 seconds. Raise the heat to high and stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the meat has just lost its blush, 1 to 2 minutes.

2. Reduce the heat to medium and throw in the chilies. Add the oyster sauce, fish sauce, soy sauce, and sugar and stir to coat the meat evenly. Stir in the basil and cook until the basil is wilted and the pork is cooked through, another 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with pepper. Serve hot with freshly steamed rice and a side of veggies.

Born in Indonesia and raised in Singapore, Patricia Tanumihardja writes about food, travel, and lifestyle through a multicultural lens and has been published in numerous national and regional publications. Pat’s debut cookbook, The Asian Grandmothers Cookbook—Home Cooking from Asian American Kitchens is now available in paperback. She is also the creator of the Asian Ingredients 101 app, a glossary on-the-go that’s the perfect companion on a trip to the Asian market, and blogs at theasiangrandmotherscookbook.wordpress.com. She currently lives with her family in Seattle.

Photo credit: Lara Ferroni

Rustic Tuscan-Style Sausage Soup

by Erin LemFebruary 20, 2015

Nothing warms you up faster on a cold winter day than a bowl of hearty soup. This recipe for rustic Tuscan-style sausage soup, courtesy of Prevention RD, features ingredients you likely already have in your pantry. Plus, the addition of low-sodium chicken broth and whole wheat pasta make for a delicious soup with a healthy twist.

Ingredients:
1 tsp olive oil
3 sweet Italian turkey sausage links, casings removed
2 carrots, peeled and finely chopped
½ onion, chopped
4 cloves garlic, minced
7 cups low-sodium chicken broth
1 (14.5 oz) can no salt added diced tomatoes (undrained)
1 (15 oz) can cannellini beans, drained and rinsed
½ Tbsp dried basil
8 oz dry whole wheat shell pasta
5 oz fresh spinach
¼ tsp black pepper, or to taste

Method:
1. Heat the olive oil in a large stock pot over medium heat. Once hot, add the sausage. Using a wooden spoon, break the sausage into pieces, cooking it until browned, about 5-6 minutes.

2. To the pot, add the carrots and onion and saute for 5-6 minutes or until softened and beginning to brown. Add the garlic and stir for 30 seconds.

3. Add the broth, tomatoes, beans, and basil; turn the heat up to high and bring to a gentle boil. Stir in the pasta and cook for 7-9 minutes or until al dente.

4. Stir in the spinach and black pepper; cook an additional 1-2 minutes. Serve hot.

Tell us how your rustic tuscan-style sausage soup comes out in the comment section below!

recipe and photo courtesy of Prevention RD.

For more delicious recipes like this one, click here!

Crispy Baked Chicken Tenders with Rosemary & Parmesan

by scott wardellJanuary 15, 2015

Healthy chicken tenders. Could it be possible? Laura of Fork Knife Swoon favors these crispy chicken bites because they have just as much of that satisfying crunch as their fried counterparts, but without all the extra grease and fat. With only about 10 minutes of prep and 20 minutes of cooking, you’ll have dinner ready in no time.

Yields 2-4 servings.

Ingredients
1 lb boneless, skinless chicken tenders (purchased, or thinly cut from chicken breasts)
1 c all-purpose flour
2 large eggs, thoroughly whisked
1-1/2 c panko (Japanese-style bread crumbs), usually found in the Asian section of supermarkets
1/2 c Parmesan cheese, finely grated
1 tbsp fresh rosemary, finely minced
1 tbsp fresh parsley, finely minced
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

Method
1. Preheat oven to 375 degrees. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, rosemary, parsley, salt and pepper. Stir to evenly combine the panko mixture.

2. Dredge each chicken piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing the panko gently against the chicken to thoroughly coat.

3. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly. Serve warm with your favorite dipping sauce.

Will you make Laura’s healthy chicken tenders this week?

Bringing her California sensibilities to the deep South before settling in North Carolina, Laura of Fork Knife Swoon believes that entertaining at home should be stress-free and fun, and there is no better way to share memories with friends and family than over a delicious home cooked meal. Incorporating local, organic, and seasonal produce and ingredients, Laura creates simple and healthy dishes that often demand a second helping. Laura works with local ranchers and farmers to ensure the highest quality of ingredients in her recipes. Find her collection of recipes over at Fork Knife Swoon.

Homemade Fish Sticks

by scott wardellOctober 20, 2014

You and your kids will swear off those rubbery bags of frozen fish sticks once you’ve tried the real thing. And they’re surprisingly simple to throw together. While you could serve these up with a heaping helping of “chips” all wrapped up in newspaper, we find that serving them with a simple salad is a more balanced dinner. Remember: The less oil you use for frying the better, so try and use it sparingly.

Ingredients
1 tbsp. milk
2 large eggs, lightly beaten
1 lb halibut (or tilapia) fillets, cut into 1-inch strips
1 c panko break crumbs
1 tbsp. Italian seasoning blend
salt, to taste
ground black pepper
1 tbsp. (or less) vegetable oil (for frying)

Method
1. Combine milk and eggs in a large bowl; stir with a whisk. Combine panko and seasonings in another large bowl.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan.

3. Place fish sticks in egg mixture, letting excess drip off. Quickly dip the egg coated fish in the breadcrumbs, making sure to coat all sides evenly.

4. Place coated fish sticks in the pan and cook until done, turning to brown all sides.

5. Let fish drain on paper towels and cool before serving. Serve with lemon wedges and tartar sauce (optional).

Recipe adapted from Andrea of Misc. Kitchen

ML Interest Tag: black-pepper

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