Archive for January, 2010

Chicken Variation #3: Simplicity

Posted on January 28, 2010. Filed under: easy, freeze, poultry, recipe | Tags: , , , |

Sometimes you’ll see a recipe that called for pre-cooked chicken. This is a simple way to do it. Cook a bunch, and keep them in your freezer. This way you’ll always have a base you can build on. (Or just squeeze a little lemon over it, and eat as it is. Nothing wrong with simple!)

Start with:
Chicken Breasts

Rub with:
Olive Oil

Dust with:
Garlic Powder

Bake in a 425 degree oven for 13 minutes, turning once.
Or grill it. High heat, same timing.

Great for:
Really Easy Soup
Penne Pesto with Chicken

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Garlic Broccoli

Posted on January 19, 2010. Filed under: easy, healthy, recipe, vegetable | Tags: , , , |

It’s no wonder so many people hate broccoli. The superdupermega vitamin-packed vegetable is almost always prepared as if it were old shoes. Boiled to death, steamed soft and mushy. Well, no more.

Add, to a hot pan:
One Teaspoon Clarified Butter or Vegetable Oil

Give the oil 30 seconds to heat up, and then add:
1/2 Pound Broccoli Florets

Saute for about 4 minutes, until sides of broccoli begin to brown.
2 Cloves Garlic, chopped

Saute one minute.
1/4 Cup Chicken Stock
1 Teaspoon Rice Wine Vinegar
Pinch Salt
Pinch Fresh Nutmeg (Optional)

Cook two minutes, or until liquids reduce by half.

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Lemony Leftover Chicken

Posted on January 11, 2010. Filed under: easy, leftover, poultry, recipe | Tags: , , , |

 What do you do when you grill/bake/fry too many chicken breasts? Sure, you could eat the leftovers as they are–cold chicken is great. Or, you could take five minutes and transform your leftovers into something totally new.

Cut, into chunks:
Leftover Chicken Breast

Add chicken to a hot pan with:
One Clove Garlic, chopped
Two Tablespoons Fresh Meyer Lemon Juice
One Tablespoon Honey
Cook for two minutes.

Two teaspoons butter
Cook one more minute.

Finish with:
Handful Chopped Italian Parsley

*If you can’t find Meyer lemons, use the citrus juice of your choice. Oranges are especially nice with this.

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