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Chicken in a Cream Sauce with Capers and Mushrooms

Chicken in a Cream Sauce with Capers and Mushrooms

    Dinner for one last night. This is a quick dish that my mom taught me! This is also a good option if you want to make dinner in the morning before you leave for work/school and then just preheat when you get home. 

Serving Size: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

8 skinless thin chicken breasts

1 tablespoon white flour

1/2 cup chicken broth

1 package of sliced mushrooms

dash of salt & pepper

1/2 cup of capers (can add more or less depending on preference)

Steps: 

Preparation: 


  1. Cover chicken in white flour and salt & pepper.

Cooking: 


  1. Saute chicken with butter on medium-high.
  2. In another pan add mushrooms, capers, chicken broth, 1 tablespoon of white flour.
  3. Once chicken is cooked add that to the pan with the capers.
  4. Let it all cook covered for about 20-25 minutes. 

Side Dish Suggestion: Steam some vegetables, such as cauliflower and zucchini. 

Tags: chicken capers mushrooms dinner vegetables
July 08, 2012
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Sole with Estamboli Polo

Sole with Estamboli Polo

     First, let me start off by clarifying what estamboli polo is for any non-Persians. Estamboli polo is Persian rice with tomatoes and potatoes (there’s other variations of this dish). It’s a delicious rice mix that goes perfectly on the side of most meals.

Sole Recipe 


Serving Size: 4

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

4-5 pieces of Sole

1-2 cups of bread crumbs

1 egg

Dash of salt and pepper

Steps: 

Preparation:

  1. Beat 1 egg with a dash of salt and pepper. 
  2. Pour bread crumbs onto a plate.
  3. Dip sole into egg mix and then cover it in the bread crumbs.
  4. Place on a separate plate.

Cooking: 

  1. Add a layer of vegetable oil to a medium sized pan, turn it on to medium-high.
  2. Fry the sole for about 3 minutes on each side, or until golden-brown.

Estamboli Polo Recipe 

Serving Size: 4

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Ingredients: 

2-3 medium sized tomatoes

1 medium sized potato

2 cups of rice

1 cup tomato paste

1 cup tomato juice

Dash of salt

4 tablespoons vegetable oil

Steps:

Preparation: 

  1. Cut tomatoes and potato into small/medium pieces.
  2. Wash 2 cups of rice, rinse several times to ensure that it is clean. 

Cooking:

  1. Place rice in a pot with 2 cups of water and 1 cup of tomato paste and 1 cup tomato juice. 
  2. Place pot on high.
  3. When it boils add salt, potatoes, and tomatoes.
  4. When the water reduces to medium-low and add oil.
  5. Let it cook for 30 minutes. 

Side dish suggestion: Steam some vegetables or and nice salad with a lemon dressing. 

Tags: fish sole dinner rice vegetables
July 08, 2012
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Asian-Style Shrimp Pasta

Asian-Style Shrimp Pasta


This dish would probably belong in the “semi-homemade” category, which is one of the reasons I love it. On days when I am struggling with what to make for dinner that’s a little different from the same old chicken dinner I turn to this. Usually, I don’t even need to pre-plan and I can find the ingredients around the house.

Recipe

Serving Size: 4

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes

Ingredients:

Package of thin Asian noddles (Angel hair pasta can work)

2-3 cups of thawed tail-less shrimp

Package of Asian-style vegetables

Soy sauce

Butter

Dash of salt and pepper (optional- use SeasonAll)

Preparation:

  1. Thaw shrimp, dash salt & pepper.
  2. Heat a medium-sized pan on medium-high with a little bit of butter.
  3. Heat a pot with water until boiling.

Cooking:

  1. Once the pot with water boils add the pasta, follow the directions on the box.
  2. Cook the shrimp on the pan until lightly golden.
  3. Add in frozen vegetables to the pan with the shrimp.
  4. When pasta is done and drained place it back in the pot and add shrimp and vegetables.
  5. Add soy sauce to the level desired. 

Side Dish Option: I like to add pot stickers on the side, it goes perfectly! 

Tags: shrimp pasta potstickers vegetables dinner
July 08, 2012
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Baked Chicken & Spinach Pasta

Baked Chicken & Spinach Pasta

     This was my first time making this dish and I have to say it was a pretty healthy pasta option, but it did lack some flavor to it. I think the next time I make this I might add some parmesan or some feta cheese to give it some kick. But don’t get me wrong it was still delicious! 

Recipe

Serving Size: 8

Preparation Time: 8 minutes

Cooking Time: 40 minutes

Ingredients:

1lb pasta shells 

4 boneless, skinless chicken breasts (about 2lbs)

1/4 cup olive oil

8 cloves garlic

5 cups fresh spinach

1/4 cup white wine

2 cups mozzarella chees

Preparation:

  1. Preheat the over to 350 degrees.
  2. Heat a large skillet on medium with some olive oil.
  3. Set a large pat of water to boil.
  4. Dice the chicken.
  5. Prepare 8 cloves of minced garlic.
  6. Chop the spinach

Cooking:

  1. When the water for the pasta boils add some salt and then the pasta. 
  2. Cook until al dente and then drain.
  3. Cook the chicken on the skillet for about 5 minutes on each side or until golden-brown.
  4. Then add the garlic and let it simmer for another 3 minutes.
  5. Next add a dash of salt, spinach and white wine to the skillet and let it cook for an additional 3-5 minutes or until the spinach begins to wilt.
  6. Finally, toss the contents in the skillet along with the pasta into a casserole dish and cover it with cheese. 
  7. Let it bake for about 25 minutes.

Side Dish Suggestion: Try adding a lemon-avocado salad.

Tags: pasta chicken dinner spinach
July 08, 2012
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Chicken Schnitzel

Chicken Schnitzel


     Schnitzel is a common German dish that can be made with different type of meat. This is a real simple and quick lunch or dinner option. Also, you can do most of the preparation earlier in the week so it is ready to go when you are hungry. 

Recipe 

Serving Size: 4

Preparation Time: 8 minutes

Cooking Time: 8 minutes

Ingredients:

6-8 medium thin skinless chicken breasts

1 egg

Dash of salt & pepper

Vegetable oil

1-2 cups of bread crumbs

Preparation:

  1. Wash the chicken.
  2. Preheat a nonstick pan on medium-high with a layer of vegetable oil
  3. Beat eggs in a small bowl.
  4. Add a dash of salt and pepper.
  5. In another plate add a layer of bread crumbs.
  6. Dip the chicken into the egg mix and then cover it in the bread crumbs.
  7. Place breaded chicken on another plate to cook or store in the fridge for later.

Cooking:

  1. Fry breaded chicken in the heated pan, about 3 minutes on each side or until golden-brown.

Side Dish Suggestion: Add some vegetables and some herb & butter rice (can be homemade or Rice-a-Roni package) or pasta. 

Tags: chicken dinner vegetables schnitzel rice
July 08, 2012
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Chicken Zucchini Alfredo Pasta with Tomato, Mozzarella, Basil Bruschetta

Chicken Zucchini Alfredo Pasta

Chicken Zucchini Alfredo Pasta with Tomato, Mozzarella, Basil Bruschetta

     A simple and delicious Italian meal is a corner piece to every household’s menu, but no one wants the same pasta over and over again so I decided to try this new recipe out.

     For anyone who loves zucchini this is a great pasta option for you. It was pretty simple to make, if you are in a rush you can buy packaged alfredo sauce (I suggest the refrigerated type). But if you do make your own sauce you’ll be saving yourself some calories, ladies. ;) 

Chicken Zucchini Alfredo Pasta Recipe


Serving Size: 4   
Preparation Time: 20 mins
Cook Time: 15 mins

Ingredients:

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
Steps:


Preparation:

  1. Bring water for pasta to boil
  2. Cut 2 zucchini thinly, into half-moons
  3. Slice 4 4-ounce chicken breasts into strips
  4. Chop 1/4 cup fresh parsley
Zucchini-
  1. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.
  2. Add 1 clove garlic and cook for 30 seconds.
  3. Add the zucchini, cover and cook until tender, stirring, for about 6 minutes.
  4. Once done transfer to a bowl.
Chicken-
  1. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. (Make things easier and reuse the same skillet from the zucchini)
  2. Season the chicken with a salt and pepper.
  3. Cook through, 2 to 3 minutes per side.
  4. Transfer to a plate.
Pasta-
  1. Cook pasta in the boiling water as the label directs
  2. Drain, reserving 1/2 cup cooking water;return the pasta to the pot. (The cooking water adds a lot of flavor to the pasta)
Alfredo Sauce-
(Note: I was in a rush so I bought alfredo sauce. I got the Buitoni Refrigerated Sauce and it was DELICIOUS!)
  1. Whisk the flour and low-fat milk in a bowl.
  2. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat for 30 seconds.
  3. Add the flour-milk mixture and bring to a boil while stirring.
  4. Reduce the heat to low and cook, stirring, 2 minutes.
  5. Add the evaporated milk, 1/2 teaspoon salt and the cheese.
  6. Stir to melt for about 1 minute.
  7. Now it’s time to mix everything in together. Add the chicken, zucchini, pasta and the reserved pasta water.
Tomato, Mozzarella, Basil Bruschetta Recipe

Serving Size: about 36 slices
Preparation time: 20 minutes
Cook time: 10 minutes
Ingredients:
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baguettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Steps:

Preparation:
  1. Preheat oven to 375 degrees F.
  2. Add 1 (32 ounce) can of whole tomatoes, 1 cup basil leaves, 4 tablespoons olive oil, salt & pepper, and 2 cloves garlic into food processor and pulse.
  3. Meanwhile, on a baking sheet slice 1-inch thick slices of bread.
  4. Toast the bread for about 3 minutes-until lightly brown.
  5. Remove from oven and then rub remaining garlic on the toasted side of the bread.
  6. Add 1/4-inch slices of mozzarella cheese to each piece of bread.
  7. Then place it back in the over for another minute or until the cheese begins to melt.
  8. Finally add the tomato basil sauce to the toast and some basil leaves for garnish.

Tags: alfredo pasta chicken dinner zucchini bruschetta mozzarella appetizers
February 09, 2012
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(Source: tigeryou)

January 30, 2012
5 notes
Quote
"I am Strong because I am weak
I am Beautiful because I know my flaws
I am a Lover because I’m a fighter
I am Fearless because I have been afraid
I am Wise because I have been foolish
…and I can Laugh because I’ve known sadness."
January 30, 2012
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     Baked Salmon with Spinach Cream Puff and Steamed Vegatbles           With my mom visiting her family back home, and my sister exploring Europe, I have decided to undertake my own adventure… in the kitchen. Allow me to clarify, I do know my way around a kitchen and have some culinary skills under my belt. Most importantly I have a love for baking and have mastered the basic meals - chicken and pasta- but now I am stepping up to new challenges. I am rolling up my sleeves, preparing for any mess that may cross my path, but expecting delicious mouth watering meals to greet me at the end of the day.       One of my first experiments was a salmon dish with zucchini and a spinach cream puff. I first start with preheating the oven to 375*F place the fish on a foil-lined pan. To add a kick of flavor I added lemon and pepper spice along with freshly squeezed lemon juice. Let that cook for about 10-15 minutes. Meanwhile, steam the zucchini along with any other vegetables on high once it boils turn it off.  For the spinach puff sauté butter and flour on low until it makes a cream color then add ½ cup of milk. It is important to make sure you are continuously mixing to avoid lumps. Then add cheese, salt, and pepper. While you are making the filling go ahead and take the frozen puff pastry package and place in the oven-follow the instructions on the back of the box. Once it is done add the spinach filling into the puff pastry. Recipe Preparation time: 10 minutes Cooking time: 20 minutes Ingredients: Spinach Puff- 1 bunch of spinach 1 tablespoon butter 1 spoon white flour ½ cup milk 2 slices American cheese Dash of salt and pepper Frozen puff pastry package   Salmon- Fresh lemon juice Dash of seasoning   Vegetables- Zucchini (sliced in half)   Steps   Spinach Puff-   1.  Rinse and steam the spinach (place on the side for later) 2.  Make white sauce      a. Sauté white flour and butter on low      b. When turned cream color add ½ cup of milk           i. * Continuously mix to avoid lumps      c.  Add cheese, salt, pepper, and spinach 3.  Bake puff pastry following directions on the box 4.  Add spinach filling into the puff pastries   Salmon-   1.  Preheat oven to 375 degrees 2.  Place salmon on a foil-lined baking sheet 3.  Add lemon juice and seasoning 4.  Bake for 10-15 minutes Vegetables- 1.  Steam desired vegetables 2.  Put pot on high, once it boils turn it off 3. Vegetables should be slightly tender

     Baked Salmon with Spinach Cream Puff and Steamed Vegatbles     
     With my mom visiting her family back home, and my sister exploring Europe, I have decided to undertake my own adventure… in the kitchen. Allow me to clarify, I do know my way around a kitchen and have some culinary skills under my belt. Most importantly I have a love for baking and have mastered the basic meals - chicken and pasta- but now I am stepping up to new challenges. I am rolling up my sleeves, preparing for any mess that may cross my path, but expecting delicious mouth watering meals to greet me at the end of the day.
      One of my first experiments was a salmon dish with zucchini and a spinach cream puff. I first start with preheating the oven to 375*F place the fish on a foil-lined pan. To add a kick of flavor I added lemon and pepper spice along with freshly squeezed lemon juice. Let that cook for about 10-15 minutes. Meanwhile, steam the zucchini along with any other vegetables on high once it boils turn it off.  For the spinach puff sauté butter and flour on low until it makes a cream color then add ½ cup of milk. It is important to make sure you are continuously mixing to avoid lumps. Then add cheese, salt, and pepper. While you are making the filling go ahead and take the frozen puff pastry package and place in the oven-follow the instructions on the back of the box. Once it is done add the spinach filling into the puff pastry.

Recipe
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients:

Spinach Puff-
1 bunch of spinach
1 tablespoon butter
1 spoon white flour
½ cup milk
2 slices American cheese
Dash of salt and pepper
Frozen puff pastry package
 
Salmon-
Fresh lemon juice
Dash of seasoning
 
Vegetables-
Zucchini (sliced in half)
 
Steps
 
Spinach Puff-
 
1.  Rinse and steam the spinach (place on the side for later)
2.  Make white sauce
     a. Sauté white flour and butter on low
     b. When turned cream color add ½ cup of milk
          i. * Continuously mix to avoid lumps
     c.  Add cheese, salt, pepper, and spinach
3.  Bake puff pastry following directions on the box
4.  Add spinach filling into the puff pastries
 
Salmon-
 
1.  Preheat oven to 375 degrees
2.  Place salmon on a foil-lined baking sheet
3.  Add lemon juice and seasoning
4.  Bake for 10-15 minutes

Vegetables-
1.  Steam desired vegetables
2.  Put pot on high, once it boils turn it off
3. Vegetables should be slightly tender

Tags: salmon dinner recipes spinach puffs
January 19, 2012
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