Tags: Asparagus, Chicken Thighs, Dill, Garlic, Garlic Powder, Lemon Pepper, Olive, Olive oil, Parsley
I laid 3 Chicken Thighs in the fridge overnight to thaw. I’ve been wanting some Chicken Thighs so tonight I prepared Baked Chicken Thighs w/ Asparagus Medley, Rice, and Baked Harvest Grain Bread.
To prepare the Chicken Thighs I placed them in a single layer in a shallow baking dish. You can sprinkle the chicken thighs with whatever seasonings you like such as Italian seasoning, lemon pepper, thyme or rosemary and garlic, I used Rosemary, Thyme, Sea Salt, Ground Black Pepper, and Garlic Powder. Covered with foil and baked for 20 minutes at 350 degrees F. Then removed the foil and continued cooking for an additional 10 to 15 minutes or until the internal temperature of the chicken thigh reached 165 degrees F. Good, simple, and quick way to prepare some tasty Chicken Thighs.
For a side dish to go with my Chicken Thighs I prepared a new dish, Asparagus Medley. Nothing but good things in this one! It’s got Asparagus (Trimmed), 2 Sweet Peppers (Red or Yellow) Julienned, 1/4 cup fresh sliced Mushrooms, 1/2 small can of Sliced Black Olives (Drained), 1/2 Garlic Clove (Minced), 1 Tbsp Extra Virgin Olive Oil, 1/4 tsp. Minced fresh Parsley, and seasoned with Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste. You know me the easier to prepare the better and this one is easy! In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat. Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to taste. Then just Saute in a skillet or wok over medium heat until all vegetables are crisp tender; and serve. This turned out to be one fine and healthy side dish! The Asparagus was nice and crisp, the Peppers added great flavor and crunch, and the seasoning was spot on. Good Keeper recipe.
I also baked a Loaf of Kroger Bakery Harvest Grain Bread. For dessert later a Dole Mini Banana and perhaps some Apple Slices.
Makes 2 Servings
1/4 lb. Asparagus, Trimmed
2 Sweet Peppers (Red or Yellow), Julienned
1/4 cup fresh sliced Mushrooms
1/2 small can of Sliced Black Olives (Drained)
1/2 Garlic Clove, Minced
1 Tbsp Extra Virgin Olive Oil
1/4 tsp. Minced fresh Parsley
Sea Salt, Pepper, Lemon-Pepper, and Dill Weed to taste
* In a bowl add and combine the vegetables, Olives, and Garlic, drizzle with Oil and toss to coat.
* Then sprinkle with the Parsley, Salt, Pepper, Lemon- Pepper, and Dill Weed; to coat
* Then Saute in a skillet or wok over medium heat until all vegetables are crisp tende; and serve.
Tags: Butter, Chicken, cook, Garlic, Home, Liver, Parsley, Sautéing, Wild Idea Buffalo
Another good one from Jill O’Brien of Wild Idea Buffalo!
Buffalo Liver Pate’
By: Jill O’Brien
Will serve 24 for hors d’oeuvres.
Buffalo Liver Pate
4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley
* In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.
* Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.
* Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.
8 oz. Package
Tags: bacon, Black pepper, Gouda, Ground Turkey, Jalapeño, Parsley, Sea salt, Turkey
Today’s Menu: Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos
Still fighting a nasty sinus infection but the Stuffed Jalapenos helped somewhat to clear that up! For dinner I prepared Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos.
I used Jennie – O Extra Lean Turkey Breast/Hickory Smoked. It comes packaged as a half Turkey Breast and it’s 98% fat free and only 50 calories and 0 carbs! For the panini wrap I used Flatout Foildit Flatbread and it’s 100% Whole Wheat with Flax and it’s only 90 calories and 15 carbs. I then put the Turkey slices and a slice of Borden’s Smoked Cheddar on the Wrap and grilled it for 5 minutes in the Panini Grill. First time I used the Jennie – O Turkey Breast. It’s very tender and flavorful. Plus you can freeze the remaining breast to use later. Thank you Jennie – O!
For sides I warmed up a can of Cambell’s Chunky Potato and Cheese & Bacon Bits Soup. A great tasting and thick soup. As Campbell’s says “It’s a soup that eats like a meal”. I also preapared a side of Bacon Wrapped Stuffed Jalapenos. Stuffed with chopped fresh Cilantro, fresh grated Dutch Smoked Gouda Cheese, and Ground Turkey. Then wrapped with Jennie – O Turkey Bacon and broiled in the oven for 20 minutes, turning once. These are fantastic!! The Jalapeno, Ground Turkey, Gouda cheese and Cilantro make an incredible flavor. The Jalapenos have a bit of heat but are also a bit sweet from roasting. Looking for a great appeitizer give these a try! I left the full recipe at the end of the post. For dessert/snack later while watching Monday Night Football a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Bacon Wrapped Stuffed Jalapenos.
1/2 cup (2 ounces) grated Dutch Smoked Gouda
2 tablespoons chopped fresh cilantro leaves
6 large jalapeno peppers
1/4 Pound Ground Turkey (99% Lean)
Sea Salt, Parsley, Roasted Ground Cumin, Ground Black Pepper; to taste
6 strips bacon, uncooked
2) Brown Ground Turkey until no longer pink. Season with Sea Salt, Ground Pepper, Roasted Ground Cumin, and Parsley.
3) In a small bowl, mix together the Ground Turkey, Gouda Cheese and Cilantro.
4) Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper, secure with a toothpick if needed. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the baking sheet. broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.
Tags: Avocado, Cilantro, Cooking, Coriander, Home, Jams Jellies and Preserves, Parsley, Soups and Stews
Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.
I’m all out of Cilantro, What can I use?
Try – Parsley and Lemon Juice
Tags: Black pepper, Carrot, Chicken, I Can't Believe It's Not Butter!, Olive oil, Parsley, Rice, Sautéing
Today’s Menu: Chicken & Rice and Mushrooms w/ Boiled Carrots and Baked Cheesy Bread
Happy Labor Day everyone! Not much going on today it’s been raining since late last night. I decided to go with Chicken & Rice and Mushrooms w/ Boiled Carrots and Baked Cheesy Bread. I fried a single Chicken Breast in Extra Virgin Olive Oil. It was seasoned with a light coat of Flour, Parsley and McCormick Grinder Sea Salt and Black Peppercorn. I also added a half a seasoning pack of Swanson’s Chicken Flavor Booster. I then fried it about 4 1/2 minutes per side. Came out with a nice brown crust and the breast was flavorful, moist and tender.
Served it on a bed of Uncle Ben’s Roasted Chicken Ready Rice. Love this Uncle Ben’s Ready Rice. Just microwave for 90 seconds and you have your Rice. I added Sauteed Mushrooms to the Rice. I sautéed the Mushrooms in the skillet with fried chicken. Also prepared a side of Boiled Carrot Slices along with Baked Cheesy Bread. To make the bread I used 2 slices of Healthy Life Whole Grain Bread. I buttered both pieces with I Can’t Believe It’s Not Butter and topped them with Sargento Shredded Artisan Mozzarella & Provolone Cheese. Then baked at 400 degrees for about 8 minutes. For dessert later a single serving cup of Jello Sugar Free Dark Cherry Jello.
Tags: Black pepper, Jennie-O, Muffin, Olive oil, Ore-Ida, Parsley, Sea salt, Turkey
Busy day today, cleaning all day. I wanted something light and easy to prepare for dinner. I went with a Turkey Burger on English Muffin w/ Griller Potatoes. I used Jennie O extra Lean Ground Turkey. Seasoned it with Parsley, Sea Salt, and Ground Black Pepper. Pan fried on medium heat using Extra Virgin Olive Oil about 4 minutes per side. I served it on a Healthy Life Whole Grain English Muffin and topped with a slice of Sargento Muenster Cheese. For a side I had Ore Ida Seasoned Griller Potatoes. For dessert later a bowl of Blue Bunny Frozen Naturally Chocolate/Vanilla Yogurt.
Tags: Chicken, cook, Cumin, Garlic, Home, Parsley, roast, Slow cooker
I wanted to pass this delicious sounding recipe along to everyone. Passed along to me from Jenna, thank you! Love those Crock Pot recipes, little to no clean up.
Crock Pot Oriental Style Chicken
4 pounds Chicken Breast cut up bite size
4 tablespoons Olive Oil
1/3 cup Low Sodium Soy Sauce
2 tablespoons Splenda Brown Sugar
3 tablespoons Water
2 clove Garlic — minced
1 teaspoon Ground Ginger
1 teaspoonn Roasted Cumin
1 teaspoon Dried Parsley Flakes
1/4 cup slivered Almonds
*In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, roasted cumin, parsley and ginger; pour over chicken.
*Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds.
*Spoon juices over chicken and serve. Sides – Rice or any Stir Fry Vegetables.
Tags: Black pepper, Breyer, cook, Herb, Parsley, Potato, Sea salt, Thyme
For Sunday’s Dinner I prepared Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes. Cooking a whole Chicken in the crock pot is super easy. First unwrap the Chicken, remove the bag of innards from the cavity and give the chicken a quick rinse. After I cleaned and rinsed the Chicken I rubbed the Chicken with the Butter over the outside and on the inside of the cavity. I then seasoned the Chicken with Sea Salt, White Pepper, Parsley, and Smoked Ground Cumin. I then took the fresh Herbs (Rosemary, Sage, Thyme) and rubbed it in on the outside of the Chicken and then took 2 sprigs of the Rosemary, 2 sprigs of the Sage, and 4 sprigs of the Thyme and inserted it into the Chicken cavity.
Before putting the Chicken in the crock pot I layered the Baby Carrots evenly across bottom of the crock pot. I then scrubbed the Potatoes and quartered them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. Then set the crock pot on low and roast for 8 hours. This can vary depending on your crock pot and size of the Chicken.
I always use Crock Pot Liners and in this case it really came in handy. The Chicken was so tender I couldn’t remove it from the crock pot without it falling apart so by using the liner I was able to lift the entire Chicken and Veggies out and on to the platter. The Chicken came out “Falling Off the Bone” delicious! Same with the Carrots and Potatoes. Both were bursting with flavor and just as tender as the Chicken! For dessert later a bowl of Breyer’s Carb Smart Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping.
Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken
1 (2 to 3 pound) Whole Chicken
1 bag Baby Carrots
6-8 Small Potatoes
Sea Salt and White Pepper to taste
1 Table spoon Smoked Cumin
Fresh Rosemary, Sage, Thyme to taste
1 cup Swanson Low Sodium Chicken Stock or Broth
I Can’t Believe It’s Not Butter, 1 1/2 Table spoons
Layer baby carrots evenly across bottom of the crock pot.
Scrub potatoes and quarter them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. If necessary, rearrange carrots/potatoes to ensure crock pot lid will seal. Then add the cup of Chicken Stock over top.
Rinse chicken and pat dry; empty cavity if necessary. Rub the Chicken with Butter outside and in the cavity and then season with spices. Then add the fresh Herbs rubbing them over the entire outside of the Chicken and then breaking off sprigs of the fresh Herbs and putting them in the cavity.
Cook on low all day, for 8 hours, depending on crock pot settings and size of the Chicken time may vary.
Tags: Baking, Black pepper, Hormel, Meijer, Olive oil, Parsley, Sea salt, Turkey
Today’s Menu: Baked Salmon w/ Grilled Asparagus, Grilled Potatoes, and Harvest Grain Bread
When I was at Meijer the other day they had some beautiful looking Salmon fillets. So this morning I went back and purchased a couple of them, one for dinner and one for the freezer. I baked this one. I seasoned it with Parsley and McCormick Grinder Sea Salt and Black Peppercorn and baked it at 400 degrees for about 12 minutes. Mmmm Salmon!
For sides I had a couple of frozen Meijer products. I had the Grilled Asparagus and Seasoned Grilled Potatoes. Both are easy to prepare. Just warm in a skillet about 5 minutes and both are done. I also had a slice of Baked Harvest Grain Bread. For a dessert/snack later slices of Cracker Barrel 2% Sharp Cheese and Hormel Turkey Pepperoni on Ritz Whole Wheat Crackers.
Tags: Bison, Bison Sirloin, Black pepper, Cool Whip, Green Bean, I Can't Believe It's Not Butter!, Parsley, Potato
Another Summer grilling day! Grilled one of my favorites, Bison Sirloin. Seasoned the fillet with McCormick Grinder Steakhouse Seasoning and grilled it on about medium high for 4 minutes per side, medium rare. Nothing better than a flame cooked Bison Sirloin! “Save the Cows, Eat More Bison!” Topped it with Sauteed Baby Portobello Mushrooms. I sauteed the Mushrooms in a 1/4 cup of Low Sodium Swanson Beef Broth and seasoned them with Morton’s Salt Substitute, Ground Black Pepper, and Parsley.
For sides I boiled 3 whole Golden Gourmet Potatoes. I boiled them for 20 minutes and with the bottom of a coffee cup I smashed them open and seasoned them with Morton’s Salt Substitute, Ground Black Pepper and I Can’t Believe It’s Not Butter. Along with the Potatoes I had Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.