Rosemary, Rosemary, Rosemary…

Walked by my huge fragrant Rosemary bush today and decided, whatever I make today will have to have lots of Rosemary!

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I had 3 nice fat chicken breasts in the fridge so decided that was it, tonight we are having Garlic Rosemary & Lemon Chicken!

Out came the following ingredients:

  • 6 garlic cloves
  • 1/4 cup of rosemary
  • 1 lemon zest and juice
  • salt and pepper
  • chicken stock
  • 2 1/2 lbs of chicken breasts

I sliced the chicken breast in big thick slices, the thicker you cut them, the juicier they stay :-). Placed my chicken in a pan.

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After peeling my garlic cloves, I used my handy dandy garlic press and added that to the chicken, together with a 1/4 cup of rosemary and rind of a lemon.

Drizzled it with some aromatic rosemary olive oil and tossed it nicely before putting it into a 450 deg F oven for about 20 minutes.

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After 20 minutes, I pulled it out, gave it a nice toss, added 1/2 cup of chicken stock and juice of 1 lemon and put it back in the oven. Turned oven off and let it rest in there for another 5 minutes.

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While the chicken was resting, I placed my newly discovered bag of petite sweet potatoes by Green Giant in the microwave for 8 minutes and presto! Dinner is ready for the lovely hubby and I ❤

Best part of it is that for once, I have leftovers to take to work for lunch tomorrow, now there we have it, 2 meals for the price of 1 🙂

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PS: Next time I make this I am going to quickly sear the chicken to give it a little more color as it looked a bit anemic for my taste!

Chicken 2 ways…….Indian and Thai style……..

Kids off to a Lacrosse game, hubby busy working and the cat already fed not interested in paying attention to me, which means, off to the kitchen I go……

Lonely and screaming for attention, apart from the fact that the expiry date was creeping up on me, was a packet of  Publix Chicken breasts.

So after a few minutes of pondering, I started off by filleting 2 of the chicken breasts into 6 pieces.

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Found a packet of instant Tikka Masala Simmer sauce that I had bought once upon a time at the Fresh Market and decided to dunk the chicken in the sauce and then bread them and fry them milanesa style with an Indian twist…….

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So as soon as I was done with the messy part of dunking and breading, I set them aside and tackled the left over chicken breast with work lunch in mind.

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I sliced the chicken breast into kind of thickish slices together with some sweet red onions and some leftover baby portabella mushrooms. Then added 2 tablespoons of Tom Yum Paste and sautéed it all together. Then I added 2 Kaffir Lime Leaves half a can of Coconut Milk and let it simmer on low.

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And finally I made some rice seasoned with cloves and there we go, 2 meals out of one pack of chicken, can it get any easier?

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Happy Monday is over, only 4 more days till the weekend :-)!

The Chicken is back to haunt me – Well kind of……….

For those of you who know me, unless food is rotting, I do not, I repeat, do not throw any food away that can be rescued!

Last night we had for dinner these super tasty buffalo chicken ravioli that I made out of left over roasted chicken (check out yesterday’s blog). I purposely did not take the leftover ravioli to work so that my son could have them when he got home from school! Oh yes, a mum’s sacrifices for her children!

Of course, I got back from work to find the Ravioli untouched, so once again, before they go to waste I decided to give them a quick twist and make them into my dinner snack!

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I placed the ravioli in a 400 F deg oven for about 20 minutes after spraying them with olive oil to get them nice and crispy.

In the meantime I poured a well deserved glass of Plum Wine after a hard day at work!

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I quickly zapped the leftover blue cheese light sauce and poured it into a dipping ramekin and then placed the crispy ravioli around my ramekin after adding some chopped cilantro!

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Don’t you think this is the perfect dinner snack, paired with my yummy glass of plum wine?

Cheers and Happy Monday to you all!

Oooops I did it again……….I blame my mama!

Oh yeah Ooops I did it again……when I was a kid I vividly remember watching my mum prepare these wonderful salads for dinner parties, putting them in the fridge for later, and then forgetting all about it! We would laugh big time when everyone was gone and it was time to cleanup and put the leftovers away. And there was the salad, in the fridge all lonely and forgotten.

I think these problems actually get passed down from parents to children.With this story in mind, I had some leftover roasted chicken, so I proceeded to strip it off the bone and chop it up, to be repurposed into tonight’s dinner.

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LOW CALORIE CREAMY CHICKEN AND BACON FETTUCCINE ……..

For this I used:

  • Shirataki Fettuccine Noodles
  • Leftover diced pancetta
  • Peas
  • Onions
  • Garlic
  • Chopped up leftover roasted chicken
  • Low fat milk
  • 1 tsp corn flour
  • Bunch of basil

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With the chicken already stripped of the bone and diced, I proceeded to sauté the bacon, onions, garlic and peas. Put them aside in a bowl and dry sautéed the shiratake noodles until they dried up a bit.

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Once the noodles were dried up a bit I added the bacon, garlic, onions and peas mixture and tossed them together.

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Then added some parmesan cheese,milk and a teaspoon of corn flour to give it the final creamy touch and threw in some last-minute chopped up fresh basil.

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Please note that nowhere did I mention that I added the chicken! And that my friends is what the “Ooooops I did it again” was all about! I forgot all about the chicken, about the chicken, about the chicken! It’s still sitting all lonely in a bowl in the fridge!

I noticed half way through eating this lovely pasta and it was way too late to add it 😦

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So now you understand why I blame it on my “Mama”, it’s a family problem that puts a smile on my face and brings back good memories from the good old days!

Hope you enjoyed my funny story and FYI, this dish is a perfect new years resolution eating healthy moment as you can save yourself from consuming the calories from regular pasta by using the Shirataki Noodles and balance it off with a little bit of pancetta, used low-fat milk, not too much cheese and decided I had enough calories leftover to treat myself to a glass of Red Cab!

Cheers!

Cooking on the run……..helps to be prepared!

Once again I got back home later than usual to a ravenously hungry teenage child!

One thing that always saves me big time is having semi prepared meals in hand so that I can have a full dinner at the table within 30 minutes of walking into the house. Big thanks to my mum and dad for bringing me up with those habits!

Tonights simple dinner consisted of:

  • Oven baked breaded Chicken
  • Garlic, Parmesan Oregano Biscuits
  • Annatto & Cilantro Rice

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A friend who doesn’t particularly like cooking said that there is no way that the above is a simple quick dinner and I managed to prove her wrong by:

  • Having the chicken cutlets ready breaded in the fridge (had prepared them a few weeks ago and kept them in the freezer and just took them out this morning). Placed them in a 350 deg oven for 20 minutes together with…..
  • I had a can of Pillsbury Biscuits in the fridge which I placed on a baking sheet, sprinkled some garlic powder, oregano and parmesan cheese on them and placed them in the oven at the same time as the chicken for 20 minutes.
  • Put the rice on (drizzle of coconut oil, 2 cups of rice, 3 cups of water, salt and seasoning) as soon as I walked in through the door. (the seasoning consisted of  a package of Badia Sazon Tropical.

Like magic, all 3 items were ready at the same time and exactly 30 minutes after I walked in, dinner was on the table!

I love putting attention to detail on how I plate dinner and my kids get a kick out of it and know not to touch the plate till “Mama takes her picture”!

Dinner has been served……:-)

PS: Someone who’s name I won’t mention is also getting a packed lunch out of this!

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Leftovers make the best snacks……

The hubby is watching American Football and I am hiding in the kitchen which some of you might say I am always there, but when a game is on, I will purposely find something else to do!

Then hunger strikes!

I rummaged through the fridge and found some leftover cooked chicken, some lovely Champignon Brie and of course there is my leftover cranberry sauce!

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IMG_0613Found a french baguette from yesterday that can now only be eaten by toasting it so I embarked on a leftover  Chicken, Brie and Cranberry melt!

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Both the hubby and my daughter gave it a seal of approval!

Love it when leftovers become a yummy snack!

Comfort food with a healthier twist

It’s Wednesday aka “Hump Day” and time to think about dinner. I am not up to par today but I still have to feed the family right? This is the kind of day when comfort food comes into play.

I am making something I grew up with which my son happens to love. “Milanesa de Pollo”, which is also known as Chicken Milanese, or Breaded Chicken. It’s simply Chicken fillets, dipped in flour, then in an egg, milk, seasoning mix and then finally dipped in bread crumbs. For a crunchier texture I sometimes like using Panko bread crumbs.

After the fillets are breaded they are fried in a shallow pan in some vegetable oil.

In order to avoid the frying calories, I bake the chicken in the oven, an although you can’t replace the nice crunch from fried food, these oven baked Milanesas come out very good.

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Now for the side dish, once again down at home you get the Milanesas con fritas (with french fries). But, we are avoiding fried foods and going for potatoes with a twist. Sweet potatoes are also great for this recipe.

Garlic Smashed Potatoes.

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  • Boil New Potatoes under tender
  • Smash them with a heavy object but be a bit delicate as you want them to keep their shape
  • Brush with olive oil
  • Season with Salt, Pepper
  • Chop some fresh garlic and season potatoes (can also use Powdered Garlic instead)
  • Sprinkle some Oregano and fresh Thyme (or use your favorite herbs)
  • Finish off with a dusting of Parmesan cheese

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Bake in a 450 Deg preheated oven for aprox 20 minutes for a delicious crispy on the outside and soft on the inside potato treat.

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