Parmesan Chicken

Going gluten free is definitely an adjustment, but it isn't as hard as it may seem. I keep "safe" flour, etc. on hand. I have made my own gluten free shelf in my pantry with all my goodies. I am finding it fairly easy to substitute in most recipes. For instance, this Parmesan chicken calls for breadcrumbs..but I just used cornmeal instead. It turned out very good!

Parmesan Chicken

1/3 cup Grated Parmesan Cheese
1/4 cup seasoned dry bread crumbs OR cornmeal
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
4-6 boneless skinless chicken breasts
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Mix cheese, crumbs or cornmeal and seasonings in shallow dish.

DIP chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.

BAKE 20 minutes or until chicken is cooked through.

Adapted from KraftFoods

Kabobs

I had been wanting some grilled kabobs all weekend long. Finally on Tuesday I was able to make some.
I used one package of sirloin, 2 large boneless, skinless chicken breasts, two green peppers, two red peppers and two medium-large onions.

Cut sirloin and chicken into chunks. Do the same for the veggies. I put the sirloin and chicken in separate containers. The veggies layered in one dish. Pour some of this yummy, Honey Teriyaki, marinade over the meat and let marinate for a few hours.


I poured some over the veggies probably 30 minutes before cooking the kabobs. You can marinate them as long as you like.


Slide those goodies on the kabobs and grill until done!



Yummo!

Super Easy Supper

These are two of my favorite spices to cook with. They add so much flavor to any dish. The Garlic and Rosemary seasoning is from Tone's and I find that at Sam's club. The Black Pepper Seasoned Salt is from Lawry's. It is hard to find, though. Lawry's also makes just a seasoned salt so if thats all you can find, use that and add some fresh cracked black pepper.



The Rosemary and Garlic seasoning is very good on chicken. I took a few chicken breasts,sprinkled them w/ a little salt, coated both sides with the seasoning, drizzled with olive oil and grilled till done. Yummy!!


Ok..now for the black pepper seasoned salt..I love love love to roast potatoes..sweet potatoes and white potatoes together. So..peel and dice a few sweet potatoes. Dice (leave skin on) a few white potatoes. Combine the potatoes, drizzle on some olive oil, stir taters, sprinkle some (sorry, no measurements) black pepper seasoned salt and fresh or dried rosemary on potatoes. Coat them well. Stir it up again, pour onto a pan and roast in oven at 400-425 degrees. They will not take long to cook. What a yummy and flavorful meal!

Fruity Curried Chicken Salad

When I first began blogging, I mentioned that much of my cooking was measurement free. This is one of those recipes. I am trying to eat better and have been bored with sandwiches for lunch. The other day I thought I'd go in the kitchen and whip up some chicken salad. This is different from the traditional southern chicken salad that I normally make...with eggs, and homemade sweet pickle. This turned out so delicious.. I will be making it in a larger portion soon!

One small can chicken breast
1-2 TBSP light mayonnaise (start w/ one tbsp and add more if needed)
not quite 1/4 tsp curry powder
craisins
diced apple
chopped celery
toasted chopped pecans
Fresh spinach

Add as much as you like of the fruit, celery, nuts and curry powder. Its all a personal preference. Mix it all together. Layer some fresh spinach leaves on a plate and spoon chicken salad over spinach. So good!!

Spicey Honey-Brushed Chicken Thighs

Here is another "light" recipe. It is my take on one I found online. I am sure you can use chicken breasts, but we just love thighs. They are so tender, moist and full of flavor.

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 ground red pepper
6-8 boneless, skinless chicken thighs
olive oil
1/4 cup honey
2 teaspoons apple cider vinegar

Combine the first six ingredients. Drizzle the chicken thighs with a little olive oil. Rub or sprinkle the seasoning mixture on both sides of chicken.


Combine honey and vinegar.

Grill chicken 12-15 minutes on both sides. After a few minutes of grilling, brush the honey-vinegar mixture on the chicken. When the chicken is turned, brush other side with honey-vinegar mixture. Chicken is done when a thermometer reads 180 degrees.


It was good with a green salad and corn on the side.

Braised Paprika Chicken

I found this recipe on foodnetwork.com and thought it sounded really good. I rarely follow recipes exactly this time was no exception. I'll share my take on the recipe. This is one of those comfort food recipes...just so good for a cold winter evening too!

Braised Paprika Chicken
2 Tablespoons Kosher Salt
2 tablespoons paprika (it called for smoked paprika..I didn't have that, the regular was just fine)
1 teaspoon ground black pepper
2-2 1/2 lbs of boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 large sweet onion, quartered and sliced
4 or 5 small-med white potatoes, peeled and diced
1 can (or 2 cups) chicken broth, low sodium preferably
salt and pepper

Combine kosher salt, paprika and 1 tsp. pepper. Pat chicken dry and rub the paprika mixture over chicken thighs. Heat a 3-4 qt. dutch oven over med heat and add oil. When it smokes, add chicken. Cook until well browned..about 3 minutes..then flip and repeat.


Transfer chicken to a plate and drain all but 1 tablespoon of drippings. Return to stove on med. heat and add onions, sprinkle with salt and pepper. Cook until golden and softened..about 3 minutes.

Add potatoes and broth and stir. Add chicken back to pot, bring to a boil, then reduce heat to medium-low. Cover and cook until chicken is done and potatoes are tender, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil and cook until slightly reduced..about 10 minutes. Return chicken to pot and turn it to moisten in sauce. Enjoy!!!

I paired this dish with green beans and pineapple casserole.

Garlic-Basil Chicken and Pasta

I wanted to make something different tonight with boneless, skinless chicken tenders. I used what I had on hand. I probably would have use linguine or maybe even fettuccine, but all I had was egg noodles....which worked out great. Give it a try...we loved it.

Garlic-Basil Chicken Pasta

Cook 8 oz of egg noodles..or whatever pasta you prefer (in salted water)
Drain, set aside
Chop 2 cloves of garlic and saute in hot olive oil
Add 1 lb or so of boneless, skinless chicken tenders. Sprinkle both sides with black pepper seasoned salt and sweet basil (I used dry, but fresh would be better I'm sure). Cook until chicken is done.
Add pasta back to pan. Mix together 1 can chicken broth and 2 tablespoons of cornstarch..mix well..then pour over chicken and pasta. Over med-low heat, stir until sauce thickens. Oh yea..I threw in a couple tbsp of butter too.
Enjoy!!