Chicken with Maple Dijon Sauce

2 tbsp Dijon mustard
4 tbsp maple syrup
1 tsp garlic olive oil
1/2 tsp crushed rosemary
Salt and pepper
4 chicken breasts
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.

Greek Garlic Lemon Chicken

4 chicken breasts
1 tbsp lemon zest
1/3 cup fresh lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Pasta with Pesto, Sundried Tomatoes and Mushrooms

Pesto
Sundried tomatoes in oil (optional)
1 medium onion, small dice
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
Salt and pepper to taste
1/4 cup grated parmesan
12 ounces fresh pasta-linguini, fettuccine or ravioli
Mushrooms, sliced and sautéed in butter

Optional protein: sliced chicken, salmon
Serve with asparagus, broccoli...

Chicken Curry

2 tbsp canola oil
2 tbsp butter
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cans (19 oz) diced tomatoes
1 tsp salt
½ tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cayenne pepper
3 lbs bone-in chicken thighs
1 cup sour cream
½ cup chopped cilantro


In a large pan, heat oil and butter on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add garlic, ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 30 minutes.


Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.


Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.


Serve with basmati rice and naan.
Option: use a precooked chicken, shredded in place of chicken thighs.


Source: VIJ FAMILY’S CHICKEN CURRY (Ottawa Citizen, Jan 14 2016, Page D2)

Balsamic Cream Chicken with Mushrooms

4 boneless, skinless chicken breasts
salt
pepper
1 tbsp olive oil
3 tbsp butter
1½ cups sliced brown mushrooms
1½ cups sliced white mushrooms
4 large cloves of garlic, minced
1 tsp dried thyme, chopped
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken stock (warmed in microwave)
2-3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped

Season chicken with salt and pepper. Bake at 350 degrees for 20-30 minutes until cooked through-ie they are not pink!

Add olive oil and butter to a skillet over medium heat. Add onions and cook until the translucent. Add garlic, thyme and mushrooms and sauté until golden brown, about 5 minutes. Sprinkle flour over mushrooms and continue to cook for one more minute. Gradually add the stock, using a whisk. Stir in balsamic vinegar. Cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Serve over garlic mashed potatoes, pasta or rice.

Chicken Tortilla Soup with Black Beans

3 chicken breasts

2 tsp cumin

2 tsp chili powder

1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil

1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes

1 can green chilies (optional)

1/2 can tomato paste
4 cups chicken broth

2 cups water (omit for chunkier soup)
2 cans black beans, drained and rinsed

2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)

Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.

Pad Thai

8 ounces dried, wide and flat rice noodles
1/2 bag broccoli slaw or 3 cups bean sprouts (optional)

Sauce:
1/4 cup brown sugar
1/4 cup tamari sauce
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp Sriracha (to taste)

Juice of 1 lime

1 lb boneless skinless chicken breasts, sliced into small strips or shrimp
2 Tbsp vegetable oil and a dribble of sesame oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
2 large eggs
4 scallions (green onions), thinly sliced
1/2 cup fresh cilantro
1/2 cup chopped roasted, salted peanuts

Fresh limes

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken or shrimp and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

Arroz con Pollo

2 Tbsp olive oil
1-1/2 lb chicken parts, patted dry and seasoned with salt and pepper
1/2 to 1 lb sweet or hot Italian sausage, cut in 2-inch pieces
1 medium onion, chopped
1 medium red bell pepper, cut in 1/2-inch dice
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. ground turmeric

1 tsp garlic powder

1/4 tsp red pepper flakes
1 can diced tomatoes
1 bottle beer
1 bay leaf
1 cup medium-grain rice (Goya or Bomba is good)
1/4 -1 cup water or chicken broth

Salt and pepper

Cilantro and lime for garnish

Mix dried spices together and use half to marinate chicken for a few hours. In a deep, heavy-based pot sauté the chicken in oil. Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes then add the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken to the pot and add the remaining spices, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, beer and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and 1/4 cup water. Bring to a boil, cover, and reduce the heat to a simmer. Add extra water as required. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

Original recipe at Fine Cooking

Turkey Potpie with Cheddar Biscuit Crust

1 medium onion, coarsely chopped (can substitute leeks)
4 large carrots, cut into 1/2-inch pieces 
2 celery ribs, cut into 1/2-inch pieces 
1 teaspoon chopped thyme 
3 tablespoons unsalted butter 
1/2 pound mushrooms, trimmed and quartered 
1/4 cup all-purpose flour 
4 cups roast turkey meat, cut into 1/2-inch pieces 
1 (10-ounce) package frozen baby peas, thawed
3 1/2 cups chicken or turkey stock

For biscuit crust: 
2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 cup coarsely grated extra-sharp Cheddar 
1/4 cup grated Parmigiano-Reggiano 
6 tbsp cold butter, cut into 1/2-inch pieces 
1 1/4 cups well-shaken buttermilk

Preheat oven to 400°F with rack in middle. Cook onion, carrots, celery and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Make biscuit crust and bake pie: Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Chicken & Sausage Jambalaya

6 Italian Sausages
3 chicken breasts (or 12 thighs)
1 tbsp oil
1 green pepper, chopped
1 red pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 can tomatoes chunks (28 oz)
2 tbsp tomato paste
4 cups chicken broth
1 can kidney beans (19 oz)
1 tsp each chili powder, oregano, cumin
½ tsp thyme and black pepper
½ cup fresh chopped parsley (optional)
hot sauce to taste
2 cups long grain white rice
If using chicken breast, cut into chunks. Place sausages and chicken on baking sheet. Sprinkle with cajun seasoning and bake at 375F for ~30 minutes until cooked. Cut sausage into bite size pieces. In large pot, cook onion, peppers and garlic in oil until soft. Add tomatoes, paste, chicken broth, beans, spices and hot sauce. Stir in chicken and sausages. Simmer for 15 minutes. Add rice. Bring to boil, cover and simmer 20-25 minutes until rice is tender.

Note: If you would like a soupier meal, reduce rice to 1 cup.

Chicken Fettucine in Garlic Cream Sauce

¼ c butter
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
1 tsp dried basil
½ cup onion, finely chopped
1 tsp worcestershire sauce
4 chicken breasts, cooked, diced
¼ cup dry white wine
1 cup half and half cream (10% B.F)
salt & pepper to taste
2 cups fresh baby spinach
fresh fettucine for 4
1 tbsp fresh parsley, chopped

Saute onion, garlic and chili pepper in butter (very lightly). Add basil and worchestershire sauce and saute this mixture until the moisture is out of the onions. Add chicken and white wine, mix together and cook for 1 minute. Add the cream and bring the contents to a boil. Strain all the solids from the cream sauce and set them aside in a bowl. Reduce the cream remaining in the pan until it lightly coats the back of a spoon. Pour the mixture back into the cream sauce and leave on stove just to heat through. Cook the fettucine as directed. Add the spinach leaves to the fettucine to wilt them. Drain. Pour sauce over the pasta/spinach mixture and sprinkle with parsley.

Note: Substitue 1 lb scallops, salmon or shrimp for the chicken. Add with wine but cook for a few minutes until slightly underdone before removing.

Meatloaf

1 pound extra lean ground beef (or substitute ground turkey or chicken)
1 tsp onion powder or 1 small onion chopped
1 red pepper chopped
1-2 tbsp grainy mustard
1 egg
1 tsp garlic powder
1 tsp curry powder
1 tsp Hungarian paprika
1 tsp Worcestershire sauce
1/4 cup ketchup
1/4 cup water
pepper
1/2 cup Panko breadcrumbs
BBQ sauce

Cook the onion and pepper til soft. Combine with mustard, egg, garlic, curry, paprika, Worcestershire, ketchup and pepper. Mix with beef and add bread crumbs. Line the bottom of a loaf pan with ends of bread (helps soak up any grease) and press meat mixture into a loaf pan. 

Bake at 350 F for 30-45 minutes until no longer pink inside. Turn out onto a baking sheet, remove and discard the bread pieces and cover with BBQ sauce. Bake another 5-10 minutes. Serve with extra BBQ sauce.

Makes excellent meatballs.

Chicken Tajine

2 cups chicken broth
2 tbsp oil
3 lbs boneless chicken thighs & legs
1 lg onion, thinly sliced
3 cloves garlic, minced
1 tomato, peeled, seeded, chopped
2/3 c chopped fresh parsley
1 tsp ground ginger
1 tsp paprika
½ tsp saffron
¼ tsp ground cumin
¼ tsp pepper
1 cinnamon stick, broken
Juice & rind of 1 lemon

Heat oil and brown chicken in batches. Remove to plate. Cook onion and garlic in same pan until softened. Add tomato, all but 2 tbsp of the parsley, ginger, paprika, saffron, cumin, pepper, cinnamon stick, lemon juice and rind and 2 cups chicken broth. Return chicken and bring to boil. Reduce heat, cover and simmer until juices run clear, about 45 minutes.Remove chicken and boil sauce until thickened by one-third, about 12 minutes. Pour over chicken on platter. Sprinkle with remaining parsley.

Serve with side dishes of:

• Olives
• Whole Dates
• Toasted Pecans or Walnuts
• Rice or Coucous
• Roasted Vegetables (squash, carrots, onion, red pepper and zucchini, etc).

Butter Chicken

2 tbsp butter
1 cup onions, chopped
2 tsp garlic, minced
1 tbsp gingerroot, minced
1 tsp chili powder
½ tsp turmeric
¼ tsp cinnamon
1-19-oz can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
½ tsp salt
¼ tsp pepper
1 whole rotisserie chicken, cut up
1/3 cup light (5%) cream
¼ cup light sour cream or yogurt
1 tbsp minced fresh cilantro
Hot cooked basmati rice

Melt butter in deep skillet. Add onions & garlic and cook until tender. Add gingerroot, chili powder, tumeric and cinnamon. Cook 1 minute more. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally. Add cut up chicken, cream and sour cream. Simmer, uncovered 5 minutes more. Remove from heat and stir in cilantro. Serve over hot basmati rice.