Mediterranean Chicken with Roasted Red Peppers

Written by Ian McKenzie on February 12th, 2008 with no comments.
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Maple Chicken

Serves 2
Prep time: 5 minutes
Total time: 20 minutes

Ingredients:

• 2  boneless, skinless chicken breasts
• 2 teaspoons butter
• 1/4 cup apple juice, cider or white wine
• 3 tablespoons maple syrup
• 2 sprigs fresh rosemary, leaves removed and chopped
• Salt and pepper

Directions:

1. Heat butter in a large skillet set over medium-high heat; add chicken breasts and sauté until golden.
2. Add apple juice, maple syrup and fresh rosemary. Cover and simmer for 10 to 15 minutes or until chicken is cooked through.
3. Season to taste with salt and pepper.
4. Simmer sauce until thickened and spoon over chicken.

Written by Ian McKenzie on December 11th, 2007 with no comments.
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Hawaiian style chicken and rice

Ingredients:

• 4  Boneless, skinless chicken breast halves, cut into 1-inch cubes
• 2-1/2 cups  Low-sodium, reduced-fat chicken broth
• 1 can  (14oz) pineapple tidbits in juice, undrained
• 1-1/2 cups  Un-cooked long grain white or brown rice
• 3/4 cup  Finely chopped carrots
• 1/2 cup  Each chopped sweet red and green pepper
• 1/3 cup  Ketchup
• 2 tbsp  Each brown sugar, reduced-sodium soy sauce, and white vinegar
• 2 cloves  Garlic, minced
• 3/4 cup  Chopped green onions

Directions:

1. Spray a large saucepan with non-stick spray. Add chicken. Cook over medium-high heat until no longer pink.
2. Add remaining ingredients except green onions. Stir well. Bring to a boil. reduce heat to medium-low. cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it is the quicker-cooking variety, but not instant). Stir occasionally.
3. Stir in green onions during the last five minutes of cooking time.
4. Serve immediately.

Written by Ian McKenzie on September 23rd, 2007 with no comments.
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Citrus Spice Rub

Yield: Makes about 1/3 cup (enough to marinate 1 – lbs of chicken pieces or a whole chicken) The rub can be made 2 weeks ahead of time and stored in an airtight container in the refrigerator.

Ingredients:

Directions:

1. Combine all the ingredients in a small bowl.
2. Rub all over the chicken.
3. Cover and marinade in the refrigerator for 3 hours or overnight.
4. Pan-fry, broil, barbecue or roast the chicken until tender.

Written by Ian McKenzie on June 8th, 2007 with no comments.
Read more articles on Poultry and Condiments and BBQ.

Chicken Cacciatore

Ingredients:

• 1 ounce dried mushrooms
• 1 medium chicken, cut into pieces 
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 1 ( 28-ounce) can diced tomatoes with juice
• 1/2 teaspoon of freshly ground allspice
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves

Garnish:

Chop together, the zest of one lemon, 1 clove garlic, cup fresh basil leaves.

Directions:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
• In a large, heavy saute pan, heat the oil over a medium-high heat.
• Add the chicken pieces to the pan and saute until browned. If all the chicken does not fit in the pan, saute it in 2 batches.
• Transfer the chicken to a plate and set aside.
• Add onion to pan and saute over medium heat until the onion is tender, about 5 minutes. Season with remaining salt and pepper.
• Add the wine and simmer until reduced by half.
• Stir in the tomato paste, tomatoes with their juice, broth, allspice, bay leaves and thyme.
• Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
• Continue simmering over medium-low heat until the chicken is just cooked through, about 40 minutes.
• Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly.
• Spoon the sauce over the chicken, then sprinkle with the garnish and serve.

Written by Ian McKenzie on May 9th, 2007 with no comments.
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Food Bites - April 27

• 2 Ingredients, 2 Recipes, 4 Meals – Here’s a couple of recipes using pork and green beans.
• Curry pastes – A necessary ingredient in a Perfect Pantry.
• Honey Glazed Lemon Roast Chicken Recipe – A simple and delicious recipe for roast chicken.
• What Do 300 Calorie Meals Look Like? – Pictures to give a visual sense of what a 300 calorie meal looks like.
• The Top 5 Brain Health Foods – Good quality dark chocolate and coffee. How can you go wrong?
• Best of Panama 2007 – the best of the 2007 brain food (coffee) from Panama.
• Roasting coffee with a popcorn popper – How most of us get started roasting.
• Chicken with Apples and Raisin Couscous – a Moroccan style dish.

Written by Ian McKenzie on April 27th, 2007 with no comments.
Read more articles on Main Dish and Diet and Poultry and Tips and Condiments and African and Pork and Beverages and Coffee and Thai and Vegetable and How To and Oriental and Low Fat and Herbs and Spices.

Food Bites - February 16

• Arroz Con Pollo Recipe – the classic Spanish chicken and rice dish.
• Chocolate-covered cars – a waste of good chocolate.
• No-Knead Bread – A bread recipe that requires no kneading, but takes plenty of time.
• Love is a big rare roast – Lynette creates one of her great sounding meals for Valentine’s Day. Lucky Cakes!
• The Fundamentals Of Running A Restaurant - A Forbes.com article on what is involved in running a restaurant. (Hint, it’s not all Food Network glamour.)
• Roasted Garlic - Getting Back to Basics – Just thinking about roasted garlic gets me salivating in a Homer Simpson kind of way.
• Breville 800ESXL – on my wish list.
• Pork. Chop. Noodles. – Who needs to eat out when you’re preparing food like this.
• Yogurt Panna Cotta with Raspberries – A simple, elegant, light dessert.
• Spicy Beef Curry Stew for the Slow Cooker

Written by Ian McKenzie on February 16th, 2007 with no comments.
Read more articles on European and Main Dish and Mediterranean and Tools and Equipment and Indian and Poultry and Holiday Recipes and Pasta and Pork and Bread and Coffee and Dessert and One Pot Meals and How To and Oriental and Slow Cooker.

Baked BBQ Hot Wings

Ingredients:

• 2 cups BBQ sauce
• 1 12 ounce tin frozen orange juice concentrate
• 6 tablespoons brown sugar
• 1/4 C. red wine
• hot sauce to taste
• 2-3 lb. wings

Directions:

1. Mix together BBQ sauce, orange juice, brown sugar, hot sauce and wine. Set aside.
2. Cut wings at the “elbow.”
3. Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan.
4. Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.

Written by Ian McKenzie on February 2nd, 2007 with no comments.
Read more articles on Main Dish and Poultry and Appetizers and Low Fat and Snacks.

Lentil Cassoulet

Ingredients:

• 4 x Toulouse sausages
• 1/4 cup meaty salt pork
• 2 tablespoons olive oil
• 6 x bone-in pork chops, 1 cm thick, fat trimmed
• 2 x onions, quartered
• 4 x cloves garlic, chopped
• 2 cups green lentils, rinsed
• 1 cup white wine
• 3 cups chicken broth
• 4 x confit duck legs
• 2 x bay leaves
• salt and pepper

Directions:

1. With the rack in the middle position, pre-heat the oven to 170°C (325°F).
2. In a Dutch oven, or other oven-proof pot, over medium-high heat, brown the sausages and salt pork in the oil, 2 or 3 minutes per side. Remove the sausages and cut each diagonally into 3 pieces. Set aside.
3. In the fat remaining in the Dutch oven, or other oven-proof pot, brown the pork chops over high heat for 1 minute on each side. Season with salt and pepper. Set aside.
4. In the fat remaining in the Dutch oven, soften the onions and garlic over medium heat. Add the lentils and mix well. De-glaze with the wine. Return the chops and sausages to the pot. Add the broth, duck legs and bay leaves. Bring to a boil. Cover, transfer to the oven and bake until the lentils are tender, about 90 minutes.
5. Adjust the seasoning

Ricardo Larivée

Written by Ian McKenzie on January 29th, 2007 with no comments.
Read more articles on Main Dish and Poultry and Pork and One Pot Meals.

Chicken Paprikash

This is a low-fat version of the dish.

Ingredients:

• 2 teaspoons vegetable oil
• 1 yellow onion, finely chopped
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breasts
• 1/2 cup fat-free, low sodium chicken broth
• 1 8-ounce can tomato sauce
• 1/3 cup reduced fat sour cream

Directions:

1. In a large skillet, saute onion over medium-high, until softened.
2. Sprinkle paprika and cayenne over onion and stir.
3. Add chicken and cook 5 minutes each side, until no longer pink.
4. Add chicken broth and tomato sauce. 
5. Reduce heat, cover and simmer for 20 minutes.
6. Stir in sour cream and cook for two minutes more.

Serve over noodles or rice.

Written by Ian McKenzie on January 16th, 2007 with 1 comment.
Read more articles on European and Poultry and Low Fat.

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