Category Archives: chicken

July 2, 2012 · 6:25 am

HASTY TASTY PAELLA UNDER PRESSURE

Pressure Cooker

Paella is one of those wonderful one-pot meals with peasant origins. Traditionally, paella was cooked over an open fire in the fields when workers took a break for lunch. The ingredients depended on what was available and could include everything from chicken to rabbit. Coastal areas of Spain popularized the addition of seafood, again whatever catch was available.

The most expensive ingredient is the saffron, yet I know of no suitable substitution. The good news is a little bit of saffron goes a long way and stores well in your refrigerator.

Paella can be a healthful dish, but the recipes I found were time consuming. Not to be discouraged, I experimented with ways to serve paella with minimal fuss. My hasty tasty version of paella uses a 6-quart pressure cooker and mostly frozen ingredients. From start to finish, the meal takes just about half an hour to cook.

RECIPE

 Hasty Tasty Paella

Ingredients:

  • 1 cup uncooked brown rice¹
  • 2 Tbsp. extra virgin olive oil
  • 1½ cups frozen pepper stir-fry
  • 1 ¾ cups chicken stock or broth
  • 6-8 saffron threads
  • 1 Tbsp. sweet paprika
  • 2 boneless, skinless chicken thighs
  • ½ pound frozen shrimp, cleaned and shelled
  • ½ pound frozen sea scallops
  • ½ cup frozen peas or mixed vegetables
  • ¼ cup chopped fresh parsley

Directions:

  1. Brown the rice in the olive oil over medium heat in the bottom of the pressure cooker pot.
  2. After rice is browned, add the pepper stir-fry, broth, saffron, paprika, and chicken. Secure lid and bring to pressure.
  3. Cook under pressure 15 minutes.
  4. Remove the cooker from heat and allow pressure to drop on its own for 10 minutes. Then carefully release pressure and remove the lid according to the manufacturer’s instructions.
  5. Remove the chicken to a cutting board for slicing. Fluff the rice with a fork.
  6. Return cooker to medium heat and add remaining ingredients. Cook just until seafood is cooked, approximately 5 minutes or until shrimp is pink.
  7. Remove cooker immediately from heat and stir in sliced chicken. Transfer paella to a large shallow serving bowl or individual bowls and serve.

Yield: 4 generous servings

¹Do not substitute white or yellow rice for brown rice. Anything other than brown rice will overcook.

Variation: Use fish or mussels instead of or in addition to the shrimp and scallops.

Paella

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April 26, 2012 · 8:35 am

Stew The Right Thing ☺

My first exposure to Brunswick stew was during college while living in Georgia. I bought cans of it to heat up for dinner. Later I developed my own recipe.

 

Ingredients:

3½ pounds of boneless, skinless chicken breasts and thighs

1 pint chicken broth or stock

2 cups frozen kernel corn

28-oz can tomatoes, drained and chopped

2 cups green beans and/or okra

1 can lima beans, drained

1 cup chopped onion

1 Tbsp. Worcestershire sauce

Salt and pepper to taste

Directions:

(Stovetop method)

Combine all ingredients except salt and pepper in a 4-quart saucepan and bring to a boil. Lower heat and simmer for 1 hour.

Check seasonings and add salt and/or pepper as desired.

Remove chicken, debone, and shred or cube.

Stir chicken back into the stew. Serve in soup bowls.

(Pressure cooker method)

Place water and chicken in a 6-quart/liter pressure cooker, secure lid, bring to pressure and cook for 8 minutes. Let pressure drop on its own, then carefully open the cooker. Remove the chicken to a plate and reserve the broth in the cooker. When chicken is cool enough to handle, cut into cubes. Return the chicken to the cooker, along with the remaining ingredients. Bring to a boil, uncovered, then simmer for 30 minutes. Stir often.

Stew will thicken slightly. Serve immediately or refrigerate for re-heating. Brunswick Stew is a great dish to prepare a day ahead.

 

Yield: approximately 6 servings.

 From Hasty Tasty RV Meals, Cheryl Norman ©2012

 

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July 17, 2011 · 3:21 pm

Lighten up that Chicken Parm!

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Our favorite Italian restaurant has a delicious chicken Parmesan dish that is a killer. I shudder to think of its fat grams and carb count! The chicken breast is a huge portion, breaded and fried, and topped with ooey, gooey cheese served with spaghetti made from semolina flour (low fiber).  In typical Hasty Tasty Meals fashion, I made it my mission to prepare a figure-friendly (or at least a figure-friendlier!) version. It isn’t too labor-intensive, either.

Tip: Use a sturdy freezer storage bag for the marinade.

RECIPE

Chicken Parmesan for Two

Ingredients:

2 boneless, skinless chicken breasts (3-4 oz. each)
Marinade*
1 28-oz can crushed Italian tomatoes
3 oz. dried whole wheat pasta
2 Tbsp. prepared pesto sauce
½ cup lowfat shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese, divided
(Optional) two sprigs of fresh basil for garnish

*Marinade: 1 Tbsp. wine vinegar, 1 tsp. Dijon mustard, 1 Tbsp. dried Italian seasonings, 1 Tbsp. olive oil, and 1 tsp. minced garlic

Directions:

  • Marinate the chicken breasts for at least an hour (overnight works, too) in an Italian herb dressing (either bottled or my recipe*).
  • Cook pasta according to directions on package to al dente. Do not overcook.
  • Preheat a 10″ covered skillet on medium. Add chicken breasts, cover, and cook until done (use a meat thermometer if in doubt). Turn off heat but leave chicken in the covered skillet.
  • Meanwhile, in a 2-quart pan, heat the Italian crushed tomatoes just to a simmer. Remove from heat and immediately stir in the prepared pesto.
  • Spoon some of the tomato sauce over each cooked chicken breast, just to cover. Toss remaining sauce with the cooked pasta and divide between two plates to serve.
  • Top each chicken breast with the two cheeses, replace cover on skillet, and allow cheese to melt (3-4 minutes).
  • Serve each chicken breast on top the spaghetti, garnish with a sprig of fresh basil (optional), and enjoy.

Those of you who have a copy of Chef Cheri’s Hasty Tasty Meals also have a quick and easy pressure cooker chicken Parmesan recipe, but this recipe is for those who are apprehensive about pressure cooking. ☺

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May 2, 2011 · 2:03 pm

Cinco de Mayo Fiesta

I’ve said it before: At my house, anytime is chili time, with or without beans. With Cinco de Mayo comes another excuse for a week’s worth of Mexican-themed dishes, starting with turkey chili:

RECIPE

Tasty Turkey Chili

Serves 4-6*

Ingredients:

1.3 pounds ground turkey breast
1 yellow onion, diced
1 10 oz. can diced tomatoes and green chilies
1 15 oz. can tomato sauce
1 oz. chili powder (I use Bloemer’s®)
1 small can chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)

Directions:

Brown ground turkey and onion over medium-low heat in a covered 4-quart pan. Gradually add the remaining ingredients except for the cilantro. Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick. Don’t rush it. This reduction can take from 20-45 minutes. Remove from heat. Stir in fresh cilantro and serve.

Store leftovers in a covered container or freeze in an airtight bag or container.

Products to make great chili

Products to make great chili

These aren’t paid endorsements, just my favorites. Bloemer’s® is a product out of Louisville, Kentucky, my hometown, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.

RECIPE

Enchiladas Suizas Bake

Serves 4-6

Ingredients:

1 pound ground turkey breast or lean ground turkey
1 small onion, diced
1 16 oz. jar salsa verde or tomatillo salsa
4 oz. sour cream
8 oz. skim milk
½ cup shredded 2% or low-fat swiss cheese
1 cup shredded 2% or low-fat Mexican blend or Colby-Jack cheese
8 whole wheat tortillas (approx. 8″)
8 oz. frozen corn kernels (or fresh if available)

Directions:

Preheat oven to 350°F. Brown ground turkey and onion over medium-low heat in a large skillet. Meanwhile, combine the sour cream, milk, and salsa verde (Green Salsa) and blend, either by hand or with a blender.

Pour approximately ¼ cup of the sauce into the bottom of a 9X13 baking dish. Spread to coat lightly. Arrange half the tortillas in the bottom of the dish, overlapping or cutting as needed to fit. Add half the browned ground turkey, half the corn kernels, and 1/2 cup of the combined cheeses. Drizzle one cup of the sauce over the whole layer, then repeat by layering remaining tortillas, turkey, corn, 1/2 cup cheese, and remaining sauce. Finally, sprinkle the top with the remaining cheese.

Bake, uncovered, for thirty minutes. Makes six servings. (In our case this will last a couple days because the leftovers are great, too!)

When it comes to appetizers, I prefer quesadillas because I can use whole wheat tortillas (More fiber and complex carbohydrates). Empanadas are made with a dough, and tostadas use corn tortillas. Also, quesadillas are quick. You can make two servings in a matter of minutes in your skillet or on your grill or griddle.

RECIPE

Easy Chicken Quesadilla

This is a lightened version of a favorite.

Ingredients:

Nonstick cooking spray
2 whole wheat tortillas, approximately 8″ in diameter.
¼ cup chunky salsa, either jarred or homemade
2 oz. cooked chicken (or any leftover meat) shredded
¼ cup shredded 2% or low-fat Mexican blend cheese

Directions:

Preheat a griddle or skillet over medium-high heat. Spray with nonstick cooking spray. Meanwhile, spread the salsa over one tortilla. Sprinkle chicken or meat, covering well. Sprinkle the cheese over the chicken. Top with the second tortilla. Carefully place stacked tortillas on the griddle or into the skillet. Press slightly. After three minutes, carefully turn using a large spatula. Again, press the stacked tortillas and cook two additional minutes.

Using a large spatula, move the quesadilla to a cutting board and cut into fourths using a sharp knife or a pizza cutter. Each serving is two pieces. Or for an appetizer, cut into sixths.

Chicken Quesadilla

Chicken Quesadilla

Enjoy these recipes this week or anytime for a hasty tasty Mexican meal!

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Filed under Burritos, casseroles, chicken, Chili and Stew, Cilantro, Healthful Eating, Quesadillas, Recipes, salsa, Tostados, turkey