Tags: Chicken, Chili, Cooking, Food, Lemon Chili Chicken, PBS, Peppers, recipes, Saturday's Chili, Spices
For this week’s Saturday Chili I have a Lemon Chili Chicken. Another good one from the PBS website! Love this site just endless recipes, check it out soon! http://www.pbs.org/food/recipes/
Lemon Chili Chicken
1 tablespoon olive oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
3 cloves of garlic, minced
450 grams (1 pound) chicken, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 teaspoons red chili paste
1 teaspoon all-purpose flour
1/4 cup chicken stock
1 lemon, juiced
1 tablespoon sumac
salt and pepper to taste
1 – Marinate the chicken in the olive oil, ground coriander, ground cumin, salt and garlic for at least 15 minutes or up to 24 hours.
2 – Heat a frying pan over medium-high heat until hot. Add the remaining tablespoon of olive oil and the chicken in a single layer. Fry undisturbed until browned. Flip the chicken pieces and brown the other side.
3 – Add the onions, and green and red bell peppers. Stir-fry until the vegetables are mostly cooked.
4 – Add the chili paste and flour and stir-fry until there is no liquid left.
5 – Turn up the heat to high, and then add the chicken stock and lemon juice and continue stir-frying until the sauce coats the chicken and there is very little liquid left in the pan.
6 – Season the chicken with salt and pepper to taste, and then sprinkle on the sumac. Serve with
Tags: Baking, Casseroles, Chicken, Cooking, Delicious Diabetic Casserole Recipes, Diabetes, Diabetic Living On Line, Food, Pork, recipes, Rice
Nothing like a homemade Casserole, but with Diabetes you have to make substitutions to lower the carb and calorie count. So from the Diabetic Living On Line website they’ve already don that for you with these Delicious Diabetic Casserole Recipes. You can find these and many other Diabetic Friendly Recipes on the site. http://www.diabeticlivingonline.com/
Delicious Diabetic Casserole Recipes
Casseroles are one-dish wonders that are easy to make and can be full of nutritious food combinations, like the ones in this best-ever diabetic casserole recipe collection.
Get everything you love about baked cavatelli without the guilt. This healthier version shaves off about 17 grams of fat, 250 calories, and 13 grams of carb per serving from a traditional recipe……
Tandoori Chicken and Rice
Everything you crave is right here in one Indian-inspired dish: a little sweet, a little homemade spice, a little chicken, a little rice, and a lot of veggies. It’s the perfect combination for a mouthwatering meal…..
Mole-Style Pork and Tamale Pie
Serve this pork pot pie family-style straight out of the skillet, or make individual serving-size casseroles for portion-controlled meals. Either way, this dish has a heat that builds slowly to warm you up with every bite…..
* Click the link below to get all the Delicious Diabetic Casserole Recipes
Tags: BBQ, Chicken, Cincinnati, Cooking, Festivals, Food, Grilling, Ohio, Pasta, recipes, Ribs, Seafood, Taste of Cincinnati
37TH ANNUAL EDITION – Taste of Cincinnati May 23-25, 2015
The Nation’s Longest Running Free Culinary Festival
5TH STREET DOWNTOWN
Taste of Cincinnati is held every Memorial Day weekend in downtown Cincinnati by The Downtown Council of the Cincinnati USA Regional Chamber. Started in 1979, it is now the nation’s longest running culinary arts festival.
Taste of Cincinnati started as a one-day fest in Piatt Park, then known as Garfield Park, with approximately 5,000 attending the first event. The event expanded to two days in 1981, and in 1988 expanded to three days and moved to Central Parkway. Taste of Cincinnati was the brainchild of Karen Maier, vice president of marketing for Frisch’s Restaurants Inc. Maier cooked up the idea after reading about Taste of the Big Apple in the Nation’s Restaurant News, an industry trade publication.
In 2007, the event was moved to Fifth Street to spotlight the $42-million renovation of Fountain Square and its underground parking garage, and to bring the event closer to Downtown’s cluster of hotels, such as The Cincinnatian Hotel, the Garfield Suites Hotel, the Hilton Cincinnati Netherland Plaza, the Hyatt Regency Cincinnati, the Millennium Hotel Cincinnati, The Terrace Hotel and the Westin Hotel Cincinnati.
Approximately 500,000 now attend the annual food extravaganza, making Taste one of the nation’s largest street festivals. Taste of Cincinnati was named Food Event of the Year for 1997 by Events Business News, the recognized authority of the special events business in the United States, selecting it out of 40,000 special events across the nation.
Taste of Cincinnati features more than 40 fine restaurants serving up delicious and delectable menu items. In the weeks leading up to Taste each year, menu items are previewed and judged for prestigious Best of Taste Awards.
Rusty Griswolds Taste of Cincinnati is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.
Saturday, May 23, 2015 | 11AM – Midnight
Sunday, May 24, 2015 | 11 AM – Midnight
Monday, May 25 | 11AM to 9PM
Taste of Cincinnati is held on 5 blocks of Fifth Street, between Vine Street and Sentinel Street in downtown Cincinnati.
Tags: Beef, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Seafood, Steaks
Grill on! Some Grilling Tips and Hints……..
1 – Keep your grill clean by scrubbing with a brush before and after grilling food. Scrubbing keeps the buildup of carcinogens left on the grill grates to a minimum and makes your food taste so much better.
2 – You want to avoid burning but not rip the meat apart. Give it a gentle tug; it’s ready to flip when it comes loose without pulling.
3 – Oil It Up – Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
4 – Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor.
5 – Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.
6. Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.
Tags: Beef, Chicken, Cooking, EatingWell, Food, Pork, Potluck, recipes
Potluck has never been healthier! From the EatingWell website it’s Low-Calorie Salads and Side Dishes Perfect for Potlucks. One of many delicious and healthy recipes on the EatingWell website. http://www.eatingwell.com/
Enjoy lighter versions of your favorite salads and sides.
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you’ll be sure to wow everyone’s taste buds.
Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill…..
Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme……
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread…….
* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks
Tags: Beans, Cheese, Chicken, Cooking, Corn, Dinner, Food, Mission Tortilla Chips, Nachos, Olives, recipes, Skillet Chicken Nachos
Today’s Menu: Skillet Chicken Nachos
Up bright and early this morning. Had a light Breakfast and my morning workout and out the door. Already humid out 7:00 this morning! Went to Walmart for a few items and then to Kroger to pick up a few items for the dinner tonight and Mom needed a few items. Back home and finished up some cleaning in the kitchen, scrubbed down the cabinets inside and out. For dinner tonight a dish everyone loved the first time around. Tonight I prepared Skillet Chicken Nachos.
Came across this recipe from an email from Betty Crocker a while back. Another one of those recipes where you take one look at it and you have to try it! It turned out great when I last prepared it and Mom has been wanting me to fix it again, so that’s what I’m doing tonight. Love Chicken, Black Beans, Sweet Corn, and put it as Nachos. To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, Sliced Green olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives or Green Olives, I added that to mine. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.
To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn, olives and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Took some Tortilla Chips and spread them at the bottom of a plate and spooned the chicken mixture evenly over the chips. Sprinkle with remaining cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip and add a little Frank’s Red Hot Sauce to add a little heat! Everything blended together and mad one Excellent Nacho Dish, a true keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite, I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro – perfect for Mexican cuisine.
1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) Green Giant™ Niblets® whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro
1 – In a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2 – Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3 – Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
Tags: Baking, Carb Friendly, Chicken, Cooking, Diabetes, Diabetic Living On Line, Food, Italian Recipes, low calorie, Meatballs, recipes
From the Diabetic Living On Line website it’s Favorite Italian Recipes. Diabetic Friendly Italian Recipes. From Pizza to desserts, Enjoy! http://www.diabeticlivingonline.com/
Favorite Italian Recipes
These Italian recipes have been made especially for people with diabetes, so they’re carb-friendly but still full of flavor. From homemade pizzas and classic pasta recipes to decadent desserts, healthy Italian food never tasted so good.
Classic Marinara Meatballs
Our low-calorie remake of this Italian favorite fits deliciously into a diabetes meal plan. Offer any of our suggested variations with spaghetti squash for a satisfying low-carb meal…..
Creamy Alfredo is lightened up with low-fat dairy, whole grain pasta, and the lean protein of chicken. Pair with a crisp green salad for a guilt-free indulgence the whole family will love…..
Almond Cannoli with Lemon-Basil Ricotta Cream Filling
When the occasion calls for an extraordinary dessert, make this decadent cannoli. Weighing in with just 18 grams of carb per serving, the unique combination of almond, lemon, and basil will delight all of the guests around your table……
Caprese Stuffed Cherry Tomatoes
This update on Caprese salad will be a hit at any gathering. Perfect for potlucks or cocktail parties, the low-carb appetizers can be made ahead of time, freeing you up to focus on other dishes……
* Click the link below to get all the Favorite Italian Recipes
Tags: Chicken, Chili, Cooking, Fahrenheit Chicken Chili, Food, PBS, recipes, Saturday's Chil, Spices
This week’s Saturday’s Chili is Fahrenheit Chicken Chili. It comes from another favorite go to recipe site, PBS website. What a collection of recipes, check it out soon! http://www.pbs.org/food/recipes/
Fahrenheit Chicken Chili
4 cups yellow onions
1/8 cup olive oil
1/8 cup minced garlic
2 red bell peppers
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
56 ounces canned tomato
1/4 cup fresh basil
2 lbs. ground chicken meat
6 ounces edamame shelled
1 – Brown ground chicken in olive oil for 15 minutes until golden brown.
2 – Remove meat from pan. In pan add onions, garlic, peppers, amd sweat for 6 minutes.
3 – Add all seasonings after 6 minutes.
4 – Add chicken back to pot with tomato and stew for 50 minutes.
5 – Add edamame and adjust seasonings.
Tags: Baking, Bob Evan's Mashed Potatoes, Chicken, Cooking, Del Monte Cut Green Beans, Dinner, Food, Leftovers, Pilgrim’s Southern Style Breast Strips, recipes
Today’s Menu: Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans
We have another gorgeous Spring Day outside again. Started off a little cool at 40 degrees. It was sunny and 64 degrees out, beautiful weather. Went to Jungle Jim’s International Market this morning, hadn’t been in a while. It’s one amazing Grocery Store. they always have new items every time you go there. In the Seafood Department this morning they were putting out whole Octopus, wild-looking! They had Tilapia and Ocean Perch on sale so I purchased several fillets of each. They are the Boar’s Head Meat Products of the world, they have every Boar’s Head Meat, Cheese, or Sauce that there is. Ending up spending more than I intended too, as usual! For dinner tonight its Baked Chicken Breast Strips w/ Mashed Potatoes and Cut Green Beans.
I wanted something easy to prepare for dinner tonight, easy but still delicious! Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes, to an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. And Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.
For one side I had some Bob Evan’s Mashed Potatoes leftover from the other night that I reheated, just put the leftovers in a bowl and reheated in the microwave. For another side I heated up a can of Del Monte Cut Green Beans, a small 2 serving can. I also had a slice of Klosterman Wheat Bread and a Bottle of Half and Half Diet Snapple. For dessert later a SO Mini Ice Cream Sandwich.
Pilgrim’s Southern Style Breast Strips
Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.
Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.
Lunch or Dinner Entrées
Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.
Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.
Serving Size: 4 oz. (112g)
Calories per Serving: 190
Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g
Tags: Chicken, Cooking, EatingWell, Food, low carb, Low-Calorie Dinner Recipes, Pork, recipes, Salmon
Forget about takeout food! From the EatingWell website, Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes. http://www.eatingwell.com/
These easy 30-minute meals are quicker and tastier than takeout and they’re better for you too.
The next time you’re thinking about ordering takeout, put down the phone and start cooking one of our delicious 30-minute dinners. Each of these healthy dinner recipes has 350 calories or less and is ready in under 30 minutes. Our low-calorie pizza recipes, Mexican recipes, Chinese recipes and more are healthier than takeout⎯and you’ll save money and cut calories with these healthier options for dinner.
Sichuan-Style Chicken with Peanuts
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife…..
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa……
* Click the link below to see all the Better Than Takeout: 30-Minute, Low-Calorie Dinner Recipes