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Tag Archives: Chicken

Sunday Summary

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Monday and Tuesday:  work and work.   I made some kale chips somewhere in there, but I didn’t take a picture and my recollection is blurry.

Wednesday:  more work.  It’s been one week of all CK recipes all the time.  I lost 4.7 pounds.

Thursday:  more work.  Also, things are pretty dull around here due to the whole calorie-counting thing.

Friday:   After my job I finally made it to the high to see the Dutch artists.  I’m glad I did it, but there was a little too much of a crowd for my liking.

Finally, Jake is here to eat.  I made Whole Go-To Roasted Chicken, from Cook Yourself Sexy.  There’s a lot going on inside there.

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Saturday:  Drink of the Week:  Rosemary Lemonade.  Perfectly refreshing for our evening by the fire pit.

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It may not look like much, but there’s vodka in there too.

Sunday:  I made Roasted Fig and Honey Chevre Flatbread.    I may have gone a little overboard on the balsamic glaze.  This is one of those times that it really pays to read the recipe ahead of time.  Roast the figs, make the glaze, caramelize the onions.  Time consuming, but worth it.

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I also met Marnie for coffee today.  I had my first Pumpkin Spice Latte of the season.  I usually like to wait until October, but I’m only a little ahead of schedule and it was awesome.

Good Deed of the Week:  Walk Around Your Block and Pick Up Some Trash.  I guess I kind of cheated on this one.  My neighborhood is pretty small and very clean.

Eat Well and Savor.

 

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Chicken and Tomato Stew

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With Toasted Polenta.

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I took a bunch of pictures at the time I made this.  I was moved by the smell of the onions and the perfectly browned chicken, but you’ve seen it all before.  Even after you add the tomatoes and the red wine the pictures aren’t that thrilling.

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Yet for some reason I deem this lump of polenta worthy for your viewing pleasure.  You’re welcome.

This recipe is from Brian Boitano’s book.  I would like to point out that it calls for one whole 5-pound chicken.  I didn’t feel the need to cut up a bird; so I bought some pieces that added up to about five pounds.  It was two huge breasts, four thighs, and five drumsticks.  I’m pointing this out because the recipe says it serves four.  Now, I realize I probably had more pieces, but even looking at just the polenta and sauce alone this turned into at least six servings.

Also, I don’t want to jump on the oh-this-is-fall bandwagon, but this is a nice hearty meal for this time of year.

Eat Well and Savor.

Herbed Chicken Salad

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I had to dress it up with some toast and yellow tomatoes.

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It started out so nicely:  poached with lemon and tarragon.

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There’s even lemon juice mixed in there with the mayo and some yogurt.

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More tarragon, chives, and celery didn’t help.  I think maybe I am just over chicken in general.

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If I had had some cheese I would have thrown a slice on there too.

At least it’s a lightened version: only 190 calories a serving.  Thanks again, Ellie Krieger.

Eat Well and Savor.

Hearty Veggie and Chicken Pot Pie

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Isn’t pot pie something everyone wants in the middle of summer?  I’ve been hearing all these stories about record heat, but here in Atlanta it’s only been in the 80s and there’s been lots of rain.  To me, that’s a good enough reason for some comfort food.

I agree.  The crust should be a little crispier.  What if I tell you it’s only 300 calories per serving?  I think that makes up for a little limp puff pastry.  In fact, my husband went for seconds, so you know it’s good.

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This recipe from Candice Kumai and Pretty Delicious starts out with the basics.

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Well, said basics would be onions, but the twist here is parsnips.  I must admit that I am not a parsnip lover, but I figured they wouldn’t hurt in this instance.  I was right; they’re chopped small enough that they just blend in.

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Are you noticing a little color trend here?

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The chicken thighs didn’t really add to the brightness factor.

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Finally!  Simmer about 20 minutes until the potatoes are cooked.  Transfer to a 9×13 pan and cover with a sheet of puff pastry.   Bake at 350 for 20 minutes, or more if you want that crispy crust.  Then let it rest for 10 minutes.

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Admittedly, it’s not photogenic.

Eat Well and Savor.

Sauteed Vegetable, Chicken, and Quinoa Salad

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I know it’s hard to believe, but sometimes I just don’t have a lot to say.

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This recipe is from Brian Boitano’s new book and the veggies in question are what I like to think of as a classic Italian combo.  I don’t know why.  Maybe it’s because they’re the colors of the Italian flag.

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One word of advice, cook that garlic.  BB suggests just mixing it in the dressing with the oil and white wine vinegar, but that’s a little risky if you have some super strong garlic on your hands.

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btw – the quinoa is a perfect vehicle for the chicken and veggies.  I’m always up for a recipe with quinoa.

Eat Well and Savor.

Paella Sliders

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Am I the only one that thinks that eating outside isn’t all that it’s cracked up to be?  Lately I’ve been having a fight with all of the living creatures in my yard, but that’s really not the point of this post.   However, it did interfere with getting a good picture of the finished product.  As soon as it was done I was ready to chow down and get back inside.

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If this were Jeopardy the answer would be What Would Brian Boitano Make?  If you haven’t seen the show you should at least check out his book.  Or just treat yourself and make this recipe.  It’s pretty easy.

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This is a wonderful combination:  ground chicken, chorizo, and scallops.

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Brian says to make 20 two-inch patties.  I think next time I might make them a smidge bigger.

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It may not be knocking your socks off in this picture, but that there is pimento mayo.  Uh, I might have used it to dip some chips.  P.S. that’s lettuce from my garden.

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You know I have a firm policy on toasting buns.  Do it.

Based on this inaugural recipe from BB, you should expect to see more of him around here.

Eat Well and Savor.

 

 

 

Winner Winner Chicken Dinner

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I had no idea what that meant.  I was convinced it had something to do with Charlie Sheen.  According to legend it’s related to Vegas, so obviously I can’t reveal it to you here.

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This is a recipe from Hungry Girl to the Max.   It’s all wrapped up in foil and put in the oven.

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Guess what the secret ingredient is?

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That’s right.  It’s onion soup mix.

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Obviously you can do any combination of veggies that you’d like.  Just pop it in the oven for 25 minutes at 375.  And of course since this is from HG it’s well under my 400-calorie mark, coming in at a cool 251.

Eat Well and Savor.