Chicken and Bean Burritos with Spanish Rice

What you’ll need:

  • 7 chicken breasts
  • 7 burrito shells
  • 1/2 cup dried black beans, hydrated
  • 2 avocados
  • 1/4 cup vegan cheese, shredded
  • 2 green onions, chopped small
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garlic powder
  • Salsa of choice 
  • Salt

Spanish rice:

  • 2 cups rice of choice
  • 4 cups chicken broth 
  • 8 oz tomato sauce
  • 4 tbls garlic powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/4 cup of olive oil
  • 1 tsp salt
  • Cilantro, chopped

What to do:

  1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
  2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
  3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
  4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
  5. Preheat oven to 350 degrees. 
  6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
  7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
  8. Bake for 15-20 minutes or until the shells are lightly golden. 
  9. Serve with your favorite salsa and top the rice with fresh cilantro. 

Coconut Curry Chicken

If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

Yum!! 

What you’ll need:

  • 4 bone in chicken thighs
  • 8 oz king oyster mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks lemongrass
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, diced small
  • 2 Tbls brown rice flour
  • 2 Tbls Coconut oil
  • 1 can coconut milk
  • 2 Tbls Curry powder
  • 2 Tbls turmeric 
  • 1 Tbl Curry paste
  • 1 Tbls Sambal oelek and more for topping (optional)
  • 2 cups dry jasmine rice
  • Cilantro, chopped for topping (optional)
  • Green onion, chopped for topping (optional)

Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
Enjoy!!

Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

I hope you enjoy this as much as we did!!

I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

 

What you’ll need:

  • 6 chicken breasts, pounded thin and/or butterflied 

Teriyaki Marinade…

  • 1/2 cup soy sauce
  • 2 Tbls rice wine vinegar
  • 4 Tbls sesame oil 
  • 1 Tbls brown sugar
  • 1 Tbls quality honey (see P.S. below)
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • ground black pepper 

Stuffing…

  • 1 medium eggplant, cubed small
  • 1/2 Napa cabbage, sliced thin
  • 8 oz shiitake mushrooms, sliced thin
  • 2 small chilies, your choice of how spicy, diced very small 
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbls ginger, minced
  • 1 tsp olive oil
  • 1 Tbls butter
  • ground coriander
  • dried oregano 
  • S&P

Coating…

  • 6 rice paper wraps or spring roll skins
  • 2 eggs, beaten
  • panko bread crumbs, white or wheat 
  • fresh ground pepper

Topped with…

  • Roasted red peppers, diced
  • green onions, diced
  • cilantro, optional

What to do:

  1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
  2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
  3. Later on or next day, preheat the oven to 375 degrees. 
  4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
  5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
  6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
  7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
  8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
  9. Plate and put on the toppings. 

Enjoy!


P.S. This is great quality honey!!!

        Kale & Basil Pesto with Orecchiette & Chicken

        Some of the simplest dishes are simply the best! Pesto is one of my favorite things to eat when the weather is hot and humid. It’s light and requires no “cooking” itself. Although, the pasta and chicken does but not much!

        What you’ll need:

        • 4-5 Leaves of Kale (flat or curly – your preference)
        • 1 bunch of fresh Basil
        • 3/4 lb of Orecchiette
        • 2 Chicken Breasts (or Tofu for a vegetarian option!)
        • 1/2 cup Extra Virgin Olive Oil
        • 3/4 cup grated Parmesan Cheese, divided
        • 1/3 oz of pine nuts
        • Cherry or Grape Tomatoes, sliced in half, optional
        • S & P

        What to do:

        1. Bring water to a boil for the pasta.
        2. Cook according to the directions.
        3. Separately, place the chicken in a pot, cover with water and boil until cooked through for about 10-15 minutes. (If you’re using tofu, prepare according to the directions and cut into small cubes. Sautée with a little olive oil and S & P. 
        4. Meanwhile, prepare the pesto. Combine the kale, basil, 1/2 cup of cheese, pine nuts and oil in a food processor and put on high until it becomes a paste. (If you prefer a thinner sauce add more oil). 
        5. Drain the pasta and remove the chicken from heat. 
        6. Chop or shred the chicken. 
        7. In a large bowl, mix the pesto, chicken (or tofu) and pasta and until evenly combined. 
        8. Add S & P to taste. 
        9. Add in the tomatoes and top with the additional cheese on each plate. 

        Healthy, Simple Grilling

        Ah, the simple things in life. Summer is the best time to cook on the grill for so many reasons. The weather is perfect (usually), cooking becomes easier and it’s a great way to hang outside with friends and family! Let’s not forget it’s one of my favorite times to enjoy a beer or two while sitting in my lawn chair on the patio. 

        This was my latest dinner on the grill: 

         

        I have to give some credit to my husband because he did help out with this one. You’re looking at Spiced Grilled Chicken, Corn The Cob, Potatoes with Onions and Sweet Bell Peppers, Broccoli, and Asparagus. Keep in mind that you can use any veggies you like and prepare and cook them the same way as the broccoli and asparagus. 

        I like to use chicken thighs instead of breasts simply because they don’t dry out. However, breasts do have better nutritional stats and can be substituted if you really want an even healthier meal. When comparing equal portions, some that are noteworthy…

        1. Protein – 21g in thighs and 25g in breasts*
        2. Fat – 13g in thighs and 7g in breasts *
        3. Calories – 210 in thighs and 170 in breasts*
        4. Cholesterol – 80mg in thighs and 70mg in breasts*

        CHICKEN:

      • Boneless, skinless chicken breasts
      • Paprika
      • Crushed red pepper, a few pinches or more if you want heat
      • Garlic powder
      • Cinnamon
      • Sea salt
      • Black pepper 
      • Mix all spices together (equal parts except the crushed red pepper), coat the chicken, and put it in a covered pan in the refrigerator while you prepare the sides. 
        CORN:

      • Corn on the Cob
      • Water 
      • Don’t clean the corn, just keep it as is and soak it in water for at least 10 minutes​
        POTATOES:

      • Russet potatoes
      • Olive oil spray
      • 1/2 Red bell pepper, slices
      • 1/2 Sweet onion, slices
      • Paprika
      • Garlic powder
      • Sea Salt
      • Black pepper 
      • Lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides. Put these on the grill first since they usually take the longest to cook. 
        BROCCOLI:

      • Broccoli
      • Olive oil spray
      • Sea salt
      • Black pepper 
      • Same as the potatoes, lay out a long piece of tin foil and then double it with the second piece perpendicular to the first. Spray lightly with oil. Place all ingredients on top of the foil, wrap it sealing all sides.

        ASPARAGUS:

      • Asparagus
      • Olive oil spray
      • Sea Salt
      • Black pepper 
      • And…repeat preparation a third time.
        Cook everything on the grill over medium heat together until steamy and the chicken is cooked through. Don’t worry if one thing is done before the other, just keep it in its foil or cover it until you’re ready. Cooking is suppose to be stress free!

        ENJOY!!

        *Source