Spinach & Mushroom Stuffed Chicken Recipe
With Rachel Ray’s new talk show coming up, she’s on my mind. And what better way to celebrate her new endeavor than with one of her 30 Minute Meal Recipes?
I’ve got a lot of chicken tucked away in the recesses of my freezer, so I chose this Spinach & Mushroom Stuffed Chicken recipe. With only 30 minutes involved, you’ll love this chicken recipe, I promise!
Ingredients:
- 4 boneless, skinless chicken breasts, 6 ounces
- Large plastic food storage bags or waxed paper
- 1 package, 10 ounces, frozen chopped spinach
- 2 tablespoons butter
- 12 small mushroom caps, crimini or button
- 2 cloves garlic, cracked
- 1 small shallot, quartered
- Salt and freshly ground black pepper
- 1 cup part skim ricotta cheese
- 1/2 cup grated Parmigiano or Romano, a couple of handfuls
- 1/2 teaspoon fresh grated or ground nutmeg
- Toothpicks
- 2 tablespoons extra-virgin olive oil
Ingredients for the Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor.
Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes.
The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.
Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Gordon Ramsay Malaysian Chicken Curry Recipe
Skip the ordinary chicken recipe (& possibly the rent) while you take on Gordon Ramsay himself with his Malaysian Chicken Curry recipe. I know it looks a bit difficult & trying, but believe me- you’ll know it was worth it in the first bite! Enjoy.
Ingredients for Curry Paste:
- 5 garlic cloves, peeled and roughly chopped
- 4-5 long red chilies, trimmed, deseeded and roughly chopped
- 3 lemon grass stalks, trimmed, outer leaves removed and thinly sliced
- 5cm piece fresh root ginger, peeled and chopped
- 4 large shallots, peeled and chopped
- 1 tsp ground turmeric
- 2-3 tbsp groundnut oil
Ingredients for Curry:
- 1kg chicken thighs
- 2 tbsp groundnut oil
- 2 onions, peeled and thinly sliced
- sea salt and freshly ground black pepper
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 400ml coconut milk
- 100ml chicken stock
- 1 tsp palm sugar (or soft brown sugar)
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 400g green beans, trimmed and cut into 5cm lengths
- handful of coriander leaves, roughly torn
Ingredients for Coconut Rice:
- 300g jasmine, Thai fragrant or other long grain rice
- 200ml coconut milk
- 5cm piece of fresh ginger, peeled
- pinch of sea salt
Method, or What’s Next:
First make the curry paste. Put the garlic, chilies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30-40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.
Better for You Weight Watchers Oven Fried Chicken Recipe
Let’s not let Colonel Sanders get us down, allow this wonderful & better for you Weight Watchers Southern-Style Oven Fried Chicken recipe raise your spirits & lower your trans fat! This is really a great & guilt-free fried chicken recipe. Trust me & just try it.
Ingredients:
- 1/2 t. all-purpose flour
- 1/4 t. table salt
- 1/8 t. cayenne pepper
- 3 oz. buttermilk
- 3/4 C. corn flakes crumbs
- 1 pound boneless, skinless chicken breasts
Go ahead & preheat oven to 365 F, or 185 C.
Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl- combine flour, salt & cayenne pepper.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes.
Weight Watchers Jerk Chicken Thighs with Mango Salsa Recipe
Just in time for your Father’s Day cookout, give your favorite dad the food he loves instead of the classic tie gift. This Weight Watchers Jerk Chicken Thighs with Mango Salsa recipe is a melt-in-your-mouth chicken dish perfect for even the pickiest eaters.
Ingredients:
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- 2 tablespoon fresh lime juice, divided
- 1 pound boneless, about 6 thighs
- 1 large mango, diced
- 2 small shallots, finely chopped
- 1 large jalapeno pepper, minced
- 1 tablespoon cilantro, chopped
- 1/8 teaspoon salt
What’s Next:
Go ahead & preheat your grill to medium heat.
In a large bowl- combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper & 1 tablespoon of lime juice. Mix into a paste.
Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
Meanwhile, let’s move on to the Mango Salsa. In a medium bowl- combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt.
Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.
Wednesday Chicken Recipes: Japanese Yakitori Chicken
That Jamaican jerk chicken recipe just melts in your mouth, as well as this Japanese Yakitori Chicken recipe. I had the Yakitori chicken at a local restaurant & had to find out how to make it. Luckily, I found a recipe true to the taste I fell in love with. Enjoy.
Ingredients:
- 1 pound chicken, cut into cubes
- 8 spring onions, cut into 2″ slices
- Bamboo skewers
Yakitori Sauce Ingredients:
- 6 tablespoons saki, or sherry
- 3/4 cup soy sauce
- 3 tablespoons Morita Mirin Seasoning
- 2 tablespoons white sugar
What’s Next:
Go ahead & get your grill good & hot.
In a large saucepan- combine the sauce ingredients & bring to the boil.
Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked, about 10-15 minutes.
Wednesday Chicken Recipes: Joyful Jamaican Jerk Grilled Chicken & Veggies
I’m writing with a hungry stomach today & I’ve got a serious craving for chicken. It’s funny, I was reviewing my last few posts and it looks like I’ve been in a sweet tooth mood lately! Well, say hello to my little friend- the Joyful Jamaican Jerk Grilled Chicken recipe. It’s delicious, it’s easy & you’ll want more.
Ingredients:
- 4 tablespoons jerk sauce, found in the dressing section of grocery
- 2 large chicken breasts, boneless
- 1 plantain, sliced
- 4 oz okra, cut into 1/2″ round
- 2 red jalapenos, sliced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons white wine
- 2 tablespoons butter
What’s Next:
Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon.
Go ahead & get your grill heated up.
In a large skillet- deep fry plantain slices until golden brown, set aside.
Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.
While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.
Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.
Once chicken is done, set veggies on plate & place chicken on top. Now you are ready to serve & to enjoy this joyful meal for two.
Grilled Beer Can Chicken Recipe
A girlfriend of mine asked me if I had ever made Beer Can Chicken. As of last night, I can now say I have & it was quite tasty & something different to do with your grill. I like a dark beer, so I tried Guinness with our recipe.
Ingredients:
- 1, 4 pound whole chicken
- 2 teaspoons veggie oil
- 16-ounce can of beer, your choice
- 1/2 cup wood chips, preferably hickory
For the rub:
- 1 teaspoon dry mustard
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
What’s Next:
Combine all rub ingredients in small bowl & set aside.
Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.
Pour half of your beer over the wood chips with a cup of water. Let soak 30 minutes.
With the pointed end of a can opener- punch several holes in the top of your beer can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.
Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.
Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.
With a heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.
Asian Fire Grilled Chicken Wings Recipe
Get out the grill and your sense of adventure & try this Asian Fire Grilled Chicken Wings recipe. Made them last night & loved them, with plenty of water!
Ingredients:
- 2 dozen chicken wings, cut into halves
- 1 tablespoon veggie oil
- 1 tablespoon sesame oil
- 1/2 purple onion, chopped
- 1/2 red bell pepper, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons ginger root, minced
- 1 small chili pepper, minced
- 3 small limes, juiced
- 1/4 cup hoisin sauce
- 2 tablespoon rice wine vinegar
- S & P, to taste
Go ahead and start your grill & get her going.
In a large saucepan- heat veggie oil on medium-high. Add the onion & red bell pepper. Saute for 5 minutes.
Add garlic, ginger & chili pepper. Saute for a couple of minutes. Stir in Hoisin sauce & bring to a simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
Cut chicken wings into halves & season with S & P.
Place your wings on the grill & cook until done.
Put wings in a large bowl & add lime juice, sesame seed oil & vinegar. Toss & you’re ready to serve.
Cinco De Mayo Recipes & Party Menu
Now that we know the history & why we celebrate Cinco De Mayo, let’s eat & drink & be merry!
We’re staring with a Belizean Seafood Ceviche for an appetizer, moving on to the main course of Chicken Adobo & ending with a delicious dessert of Cream Sherry Flan.
Belizean Seafood Ceviche Recipe here we come….
Ingredients:
- 1 pound tilapia, grilled
- 1/2 pound tiger shrimp, boiled
- 1/2 pound small scallops, boiled
- 1 purple onion, sliced into thin rings
- 2 green onions, including green parts, chopped
- 1 large ripe tomato, diced
- 1 poblano chile, roasted
- 1 jalapeño chile, seeded and sliced into very thin rings
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 1 tablespoon sugar
- juice of 4 to 6 limes
- salt and black pepper to taste
- crisp lettuce
- avocado slices for garnish
- tomato slices for garnish
What’s Next:
Cut fish into bite-size chunks, peel shrimp & cut scallops in half.
In a large bowl, add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices. Now you’re ready to enjoy this dish with chips or toasted pita.
Chicken Adobo Recipe
Ingredients:
- 4 chicken breasts, halved
- 1 cup orange juice
- 2 tablespoon vegetable oil
- 2 teaspoon achiote seeds
- 2 teaspoon white wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
What’s Next:
Cover achiote seeds with boiling water, cover and set aside overnight.
Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Place chicken breasts in a shallow dish and cover with achiote mixture. Marinate in the refrigerator for at least 2 hours.
Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done.
Cream Sherry Flan Recipe
Ingredients:
- 12 large egg, just the yolks
- 4 cups milk
- 1 stick of cinnamon
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cream sherry
What’s Next:
Go ahead and preheat oven to 350 F or 175 C.
In a large saucepan- pour 1 cup of milk with cinnamon stick. Heat at medium and remove from the burner just as a skin forms across the top.
While milk is heating, melt and caramelize 1/2 cup of the sugar in a non-stick skillet over medium heat. Carefully spoon sugar into 12 individual custard cups or ramekins. Don’t worry about coating the bottom evenly, it will automatically do that while the custard cooks.
In a large bowl- whisk the egg yolk with the other 1/2 cup of the sugar, 1/2 teaspoon salt and the sherry. SLOWLY (to avoid scrambling the eggs) pour the cooled milk into the egg mixture, stirring constantly. Pour the custard mixture into the 12 custard cups and place the cups into a large roasting pan. Add enough water into the pan until it comes about half way up the cups. Bake for about 40-45 minutes. The custard will appear set when done.
Now you’re on your way to a true Cinco De Mayo celebration!
I Heart Cilantro Avocado Chicken Wrap Recipe
Now that we know more about the coriander plant & cilantro leaves, let’s turn our new info into culinary delicious with this I Heart Cilantro Avocado Chicken Wrap recipe. Enjoy.
Ingredients:
- 1 onion, chopped
- 2 skinless whole chicken legs
- 2 tablespoons unsalted butter
- 1 16-ounce can whole tomatoes
- 1/2 cup water
- 1/2 teaspoon cayenne
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1 cucumber
- 2 tablespoons fresh lime juice
- 1 avocado
- 4 12-inch flour tortillas
- 2 cups fresh cilantro sprigs
What’s Next:
In a large saucepan- cook onion & chicken legs in butter over moderate heat for 5 minutes, stirring occasionally.
Drain tomatoes & into chicken mixture with water, cayenne & cumin. Simmer covered for 1 hour.
Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture.
Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.
Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla. Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs.
Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into slices and serve chilled or at room temperature.
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