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Baked Brown Rice Pesto Pasta with 3 Cheeses, Spinach and Chicken

Wednesday, June 17th, 2009

pasta

Cost: $8.00 (CD)
Markers: No Frills
Notes: This made a lot. Good for 4-6 . It was fantastic. Most pasta dishes I make are completely improvised.

Ingredients Purchased in Bold:

  • Two chicken breasts, medium dice.
  • 4 Cups of brown rice pasta, cooked
  • 1 Cup of walnut Pesto. Click here for the recipe
  • 4 Slices of proscuitto, medium dice
  • 1 Medium onion, diced
  • 1 Red bell pepper, diced
  • 2-4 Cups of grated hard ricotta (salata) cheese
  • 4 Slices of Provolone cheese
  • 1 Cup of Parmesan cheese
  • 2 Bags of cleaned spinach
  • 1/2 Cup of Italian seasoned breadcrumbs
  • 1 Lemon, juice and zest
  • Some butter
  • Some EVOO
  • Flour
  • Salt and pepper to taste
  • 1/4 Cup Vermouth
  • 1/4 cup of White wine

Quickie Recipe:

Combine pasta and pesto in a bowl and set aside. Cook spinash with lemon zest, salt and pepper and set aside. Cook onions and peppers in EVOO and then add vermouth and boil off. Add to the cooked spinach. Dredge chicken in seasoned flour and cook in butter (like scampi) add lemon juice and reduce then add white wine and reduce. Cook the the proscuitto and then mix with the chicken. In a baking dish layer pasta, then all of the spinach, then ricotta cheese. Layer pasta then chicken then more cheese. Bake (covered) at 350 for 45 minutes. Take off the cover and add breadcumbs and more cheese and put under the boiler for 3-5 minutes.

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Mushroom, Sage and Chicken Risotto

Friday, May 29th, 2009

risotto1

Cost: $29.00
Markets: No Frills, Longos, LCBO
Notes: This recipe feeds 6-8. When I make risottos I don’t measure so this is an estimate of ingredients and method etc. It was delicious!

Ingredients Purchased in Bold:

  • 3 Cups of short grain rice. I used Carnaroli rice. It’s the best for this type of risotto
  • 2 Chicken breast, cubed (marinate in olive oil, lemon juice, pepper and steak seasoning)
  • 1 8 oz Container of button mushrooms, sliced
  • 1 King mushroom, sliced
  • 1 Medium handful of Shitaki mushrooms, sliced
  • 1 Large fist size of Oyster mushrooms, sliced
  • 1 Medium size Vidalia onion, small dice
  • 1 40 g Packet of fresh sage leaves plucked from their stems
  • 4-5 Cloves of sliced garlic
  • 32-64 oz. Chicken stock,  Warm
  • 1 Cup of White wine
  • 1/2 Cup of Dry vermouth
  • 1 Lemon, juice (for the chicken marinade)
  • 3-4 TBSP of EVO (one for the chicken marinade)
  • 1 TBSP of Dried Thyme (fro the chicken marinade)
  • Grated Romano Cheese to taste
  • Grated Parmesan Cheese to taste
  • 3-4 TBSP of Unsalted butter
  • Small handful of fresh Italian parsley

Quickie Recipe

Marinade chicken for at least an hour. Cook it until almost cooked. Cook mushrooms in butter and olive oil and finish with dry vermouth. Make sure it’s all cooked into the mushroom and set aside. Cook sage and garlic in butter until the sage is a bit crispy and set aside. Add butter and evo to a pan and cook onions until lucid. Add the 3 cups of rice and stir and cook for 3-4 minutes. Add the white wine and cook until absorbed. Ladle in chicken stock (one at a time) and cook risotto. When it’s almost done add chicken, mushrooms, sage and Romano cheeses. Add minced parsley and top with Parmesan cheese.

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Juicy Baked Lemon Herb Chicken Cutlets

Thursday, May 21st, 2009

bakedlarge1

Cost: $6.50 (CD)
Markets: No Frills
Notes: The Chicken breasts were on sale.

Ingredients Purchased in Bold:

  • 2 Skinless & boneless chicken breasts
  • 1 Cup of Italian herb bread crumbs
  • 1 Lemon, zest and slices
  • 1 TBSP of EVO
  • 1 Egg beaten
  • 1/4 Cup of flour
  • 3 TBSP of Chicken broth
  • Cooking oil spray, as needed
  • 1 tsp of garlic powder
  • Salt and Pepper to taste

Quickie Recipe

In a medium bowl add bread crumbs, lemon zest, and garlic powder. Season chicken with salt and pepper, dredge in flour, egg batter and and bread crumbs. In non-stick skillet add the EVO and cooking oil spray. Brown cutlets and put in an oven proof baking dish. Add the chicken broth.  Cover with tinfoil and bake at 350 F. for 35-40 minutes.

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Brown Rice Pene with Roasted Peppers, Chicken and Peas in a Light Broth

Tuesday, May 19th, 2009

pasta

Cost: $6.00 (CD)
Markets: Bulk Barn & No Frills
Notes: This recipe could feed four
Ingredients Purchased in Bold:

  • 3 Cups of Brown rice pasta
  • 2 Quarts of Chicken broth or stock to cook the brown rice pasta in
  • 1 Boneless chicken breast
  • 1 TBSP of season salt for the chicken
  • 1 Lemon, zest and juice
  • 4 Medium sized red/orange bell peppers roasted and diced. (Roast pepper under broiler on high, turning until entire pepper is black. Let rest and take off skin. DO NOT RINSE UNDER WATER)
  • 1 Small Spanish onion, small dice
  • 1 Cup of frozen peas
  • 4 Cloves of minced garlic
  • 1 TBSP of EVO
  • 1 TBSP of dried Basil
  • 1/4 cup of Dry Vermouth
  • Salt and Pepper to taste
  • Parmesan cheese to taste
  • Cooking oil spray as needed

Quickie Recipe

Cook pasta in chicken boiling broth as directed. In a non-stick skillet add cooking oil spray and then turn on the heat to medium high. Sauté onions until lucid and add garlic and cook for one minute. Add vermouth and reduce by 1/2 half. Add peas and peppers and cook for one minute. Set aside. Clean pan and add cooking oil spray. Sauté chicken until brown and add juice of lemon and cook for one minute. Combine veggies, chicken, lemon zest, EVO, dried basil and toss. Drain pasta but leave a thin layer of broth in the pot. Add the veggies and chicken. Toss, season and sprinkle with Parmesan cheese.

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Orange Bell Peppers Stuffed with Chicken, Sweet Potato and Leeks

Saturday, May 16th, 2009

peppers

Cost: $7.50 (CD)
Markets: Longos and No Frills
Notes: Killer sale on boneless chicken breasts and peppers

Ingredients Purchased in Bold:

  • 2 Orange bell peppers (with tops cut off)
  • 1 Chicken breast small cubed
  • 1 Cup of cubed sweet potato
  • 1 TBSP of BBQ rub seasoning (I use Southern Pride)
  • 1 Leek (white part cut in half and sliced)
  • 1/4 Cup of minced fresh basil
  • 1 Orange, zest and juice
  • 1 TBSP of balsamic vinegar
  • Cooking oil spray as needed
  • Salt and pepper to taste

Quickie Recipe

Pre-heat oven to 350 F. Sauté leeks in cooking spray oil (you can use EVO if you wish) until lucid add sweet potatoes, orange juice and reduce to low and cover. Cook for 20-30 minutes until al dente.  Sauté chicken in a non-stick pan and add the BBQ rub. In a bowl combine chicken, leeks and potatoes, basil, orange zest and balsamic vineger. Bring a pot of salted water to a boil and cook Orange bell peppers for 3 minutes. Stuff peppers and place in an oven proof dish with 1/4 inch of water and bake for 40-45 minutes.

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Baked Lemon Chicken with Lima Bean and Leek Mash

Friday, May 15th, 2009

limabeans

Cost: $10.40 (CD)
Markets: Food Basics and Longos
Notes: Four breasts feeds four people

Ingredients Purchased in Bold:

  • 4 Chicken breasts (bone in and skin on)
  • 6 cups of cooked Lima or butter beans they are knows as (I soaked mine for 14 hours and then cooked them in chicken broth for one hour).
  • 2 Leeks, cut in half and sliced
  • Cooking oil spray as needed
  • Several tablespoons of your favorite season salt
  • 2 Lemons, sliced
  • Hand full of flat leaf parsley
  • 1 Serrano chili (optional, I diced and sauteed it and put this on the chicken breast to give it some kick)
  • 3 Cloves of garlic
  • 1 TBSP of Olive oil
  • 1/4 Cup of white wine (for the mash)
  • Salt and pepper to taste

Quickie Recipe

Pre-heat oven to 350 F. In an oven proof tray line all of the lemon pieces, but save four for garnish. Spray chicken breasts with oil and sprinkle on the season salt. Bake for 40-50 minutes until crispy. Sauté leeks until lucid. Add leeks, cooked Lima beans, garlic, white wine, olive oil and parsley in a food processor and mix until thick like a mash poratoes.

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Baked Fried Chicken and Lemon Garlic Broccoli

Wednesday, May 13th, 2009

chicken1

Cost: $6.50 (CD)
Markets: No Frills
Notes: This was simple, crispy and delicious! Serves two.

Ingredients Purchased in Bold:

  • 2 Chicken breasts (bone in and skin on)
  • 1 Head of broccoli cut into pieces (florets)
  • 3-4 Cloves of minced garlic
  • 2 TBSP of your favorite season salt. I like Lawry’s
  • 1 Lemon, juice
  • 1 TBSP of Extra Virgin Olive oil
  • Cooking oil spray

Quickie Recipe

Pre-heat oven to 350 F. Spray chicken breasts with cooking oil. Sprinkle with season salt and pepper. Roast in oven for 40-45 minutes until crispy. Meanwhile steam your florets in a pot with one inch of water for 30 seconds. Take them out and add your olive oil, garlic and lemon juice. Season to taste.

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Chimichurri Chicken

Wednesday, May 6th, 2009

chicken

Cost: $5.50 (CD)
Markets: No Frills

Ingredients Purchased in Bold:

  • 2 Bone in chicken breasts
  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Quickie Recipe

Combine all of the ingredients except the chicken breasts in a food processor and mix until it’s like a light paste consistency. Take 2-3 TBSP and spread all over chicken breasts and marinate for a least 24 hours. Pre-heat oven to 350 F and bake uncovered for 30-40 minutes. Spread remaining sauce on breasts and serve.

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Tandori Chicken and Saag Paneer

Friday, May 1st, 2009

tandori

This is the Tandori chicken

Cost: $18 CD for both dishes
Markets: No Frills and Indian Market and Spices
Notes: This meal could serve 3 adults

Ingredients Purchased in Bold

For the Tandori Chicken

  • 2 Chicken breasts cut into bite size chunks
  • 1 Small red onion, thin sliced
  • 2 Lemons, juice
  • 1/2 Cup of non-fat yogurt
  • 4 cloves of minced garlic
  • 1 TBSP of Cumin
  • 2 TBSP of Graham Marsala spice (get this at an ethnic market)
  • 1 TBSP of Turmeric
  • 1/2 TBSP of Paprika
  • 1 TBSP of Extra Virgin Olive oil
  • Salt and Pepper to taste

Quickie Recipe

Combine all of the ingredients in a covered bowl or bag and marinate for at least 24 hours. Place in oven proof dish or cookie sheet and broil on high for 10 minutes.  Flip chicken and broil again for another 10 minutes.

For The Saag Paneer (Spinach and cheese curry)

saagpaneer

  • 500 g (or two packets) of Fresh Spinach
  • One packet of Paneer (this is Indian cheese that you get at an Indian market
  • 1 Jalepeno, minced
  • 1 Small onion, small diced
  • 3-4 Cloves of minced garlic
  • 1 piece of Fresh Ginger (about the size of your thumb) sliced into tooth picks
  • 1 Tomato, diced
  • 1 TBSP of Canola oil
  • 1 tsp of Cumin
  • 2 tsp of Coriander
  • 1 tsp of Graham Marsala
  • 1 tsp of Lemon Juice
  • Salt and pepper to taste

Quickie Recipe

Go here for the instructions. It’s where I got this awesome recipe. Please note that I didn’t add milk or sour cream at all. It was delicious without it! Also I added the tomato!

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Simple Marinated Roasted Chicken Breasts on a Bed of Garlic Brown Rice

Wednesday, April 29th, 2009

chicken

Cost: $5.00 CD
Market: No Frills and Longos
Notes: You can add a slice of lemon to the chicken when cooking. Salt and pepper to taste. Serve this with a salad of your choice for complete healthy meal.

Ingredients Purchased in Bold:

  • 2 Chicken breasts with bond (on sale)
  • 1 Bottle of Italian dressing (on sale)
  • 1 cup of brown rice
  • 2 1/2 cups of chicken stock (for the rice)
  • 1 TBSP of Garlic powder (for the rice)
  • 1 TBSP of Canola ol  (for the rice)
  • Salt and pepper to taste for rice and chicken breasts

Quickie Recipe

Put both chicken breasts in a large plastic bag and add half the bottle of store purchased Italian dressing and marinate for 24 hours in your refrigerator.  Pre-heat oven to 350 F and roast chicken for 45 minutes. In another pot combine rice, garlic powder, stock and canola oil.  Stir and bring to a boil. Reduce and cook for 35-40 minutes on low heat.

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