SAUTED CHICKEN BREASTS IN WINE SAUCE

quickfix5

4 servings

Ingredients

  • 4 skinless, boneless chicken breast halves, (about 1 lb total)
  • 1/4 teaspoon salt*
  • 1/4 teaspoon ground black pepper*
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1 cup reduced-sodium chicken broth or chicken stock
  • 1 tablespoon snipped fresh chives
  • Sautéed Seasonal Vegetables**

Directions

Sprinkle the chicken breasts with the salt and pepper*. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.

Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.

Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.

For the sauce:

Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.

Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.

Serve the chicken and wine sauce with the veggies on the side.

For the veggies:

In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables** (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste*.

*THOSE OF YOU WHO KNOW ME ALSO KNOW TO NEVER ADD SALT AND PEPPER IN COOKING.  ADD IT IF NEEDED AT THE TABLE OR USE OTHER SPICES – MOST OF THE TIME YOU DON’T NEED IT!

**THERE ARE ALSO MANY STEAM IN THE BAG OR FROZEN MIXED. VEGETABLES THAT COULD BE A QUICK ALTERNATIVE TO CHOPPING FRESH.  I ALSO SAUTE WITH VEGETABLE BROTH INSTEAD OF OIL.

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VEGETARIAN PINTO BEAN SLOPPY JOES

Vegetarian Pinto Bean Sloppy Joes

Ingredients

  • 2 medium carrots, sliced  (I used shredded carrots)
  • 1 large white onion, sliced thinly and cut into quarters
  • 4 cloves garlic, minced
  • 1 can pinto beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 4 cups very thinly sliced green cabbage (I used shredded coleslaw mix)
  • 1 medium zucchini, cut into matchbook strips
  • 1 cup corn, fresh or frozen (thawed)
  • 1 cans Manwich Original Sloppy Joe Sauce*
  • 10 whole-wheat hamburger buns

*My mother used to make Sloppy Joe Sauce using 1 cans Campbells Chicken Gumbo soup with 1 T yellow mustard so you could also try that – no longer vegetarian though.

You can also make your own in a small mixing bowl:

1 8-ounce can no-salt-added tomato sauce
1/2 cup water
3 tablespoons chili powder
2 tablespoons balsamic vinegar
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons tomato paste
3 tablespoons honey mustard
1 tablespoon brown sugar

THERE IS ALSO A SUBSTITUTE RECIPE ON LINE: http://www.food.com/recipe/manwich-original-sloppy-joe-sauce-copycat-457966

Preparation

  1. Coat a 6-quart slow cooker with cooking spray.
  2. Add all ingredients and cook on LOW 6-8 hours.
  3. Serve the mixture on buns.

CHICKPEA TACOS

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INGREDIENTS:

2-3 Cups Cooked Chickpeas

2 TBS Olive Oil

Juice of 1/2 Lemon

2 TSP Honey

2 TSP Soy Sauce

2 TSP Paprika

2 TSP Cumin

1 TSP Garlic Powder

1/4 TSP Cayenne Pepper

KALE:

3 CUPS Chopped Dinosaur Kale (Ribs removed)

1 TBS Olive Oil & 1 TBS Butter (YOU CAN ALSO STEAM IT IN A LITTLE VEGETABLE BROTH TO CUT FAT)

2 Garlic Cloves (Minced)

Salt and Pepper to taste (I WOULD NOT ADD EITHER)

Seasame Seeds

RED PEPPER SLAW:

1 Medium Red Bell Pepper (seeded and finely sliced)

Juice of 1 Lime

2 Tsp Honey

1 Tsp Apple Cider Vinegar

2 Tsp chopped cilantro

6-10 ground corn tacos  OR OTHER WHOLE GRAIN TORTILLA SHELL

Lime and cilantro for garnish

Queso fresco (optional)

DIRECTIONS:

1. Make the chickpeas first.  Heat the olive oil in a skillet over medium high heat and then add the chickpeas and cook for about 4 minutes until they start to turn brown.  Mix together the lemon juice, honey, and soy sauce in a small dish, and then add this to the chickpeas.  Stir it around and let it reduce for a couple minutes, and then add all of the spices.  Cook for a few minutes more and then remove from heat into a bowl covered with foil.

2. Rinse out this pan (I like to actively reduce the amount of clean-up time later. 😉 ) Heat the olive oil and butter over medium-high heat and add the garlic.  Cook for about 1 minute and then add the kale.  Cook for about 3 minutes stirring occasionally until the kale wilts down.  If you like crispier kale, like I do sometimes, turn up the heat. Throw in the sesame seeds and remove from heat.

3. In a bowl mix together the lime juice, honey, and apple cider vinegar and then toss in the red pepper and cilantro.  Toast the taco shells and assemble to your liking.  Top with some lime juice and queso fresco.

ORIGINALLY POSTED AT http://seedandsea.net/2015/07/29/spiced-chickpea-tacos/

APPLE SEASON RECIPE

PORK CHOPS AND APPLE STUFFING!  PERFECT FOR A COOL FALL DAY!

I MADE THIS IN THE CROCK POT AND IT WORKED REALLY WELL

PORK CHOPS AND APPLE STUFFING (1)

2# PORK LOIN CHOPS
1 SMALL ONION, CHOPPED
3 RIBS CELERY, CHOPPED
2 GRANNY SMITH APPLES, CHOPPED
1 3/4 CUPS CHICKEN BROTH
1 CAN CREAM OF CELERY SOUP
1/4 C DRY WHITE WINE (I DIDN’T HAVE ANY SO I SUBSTITUTED WITH CHICKEN BROTH)
6 C HERB-SEASONED STUFFING CUBES

PLACE THE CHOPPED ONION, CELERY AND APPLES IN THE BOTTOM OF THE CROCK POT. ADD CHOPS ON TOP. POUR IN BROTH AND SOUP AND COOK ON LOW 6-8 HOURS. IN THE LAST 30 MINUTES OF COOKING I TOOK OUT THE CHOPS AND SOME LIQUID AND ADDED THE STUFFING CUBES UNTIL MOISTENED. ADD THE CHOPS BACK INTO THE CROCK AND SAVE THE RESERVED LIQUID FOR SAUCE.

I SERVED WITH SOME FROZEN BROCCOLI FLORETTES.