Random Recipe: Baked Pineapple Teriyaki Chicken

I have been feeling blah about food lately, and needed some inspiration. Chris made this last night, and it hit the spot and was just what I needed. I only had to control myself a bit and not overstuff myself — which is hard to do when something is so yummy! Now I will tell you, there is a word I pretty much hate using: moist. However, baking this chicken with these specific ingredients meant that when you cut into the chicken it was the absolute definition of moist. The ingredient list looks long, but it is not hard at all (just ask Chris!)

Baked Pineapple Teriyaki Chicken [Adapted from Sally’s Baking Addition]

Ingredients:

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup brown sugar
  • 2 Tablespoons honey
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 minced garlic clove
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 4 skinless, boneless chicken breasts
  • 1 cup pineapple chunks

Directions:

  1. Whisk cornstarch and water together in a small saucepan. Add the brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper. Simmer over low heat (whisking occasionally). Bring to a boil. Remove from heat and set aside so it will thicken.
  2. Meanwhile, preheat oven to 400°F.
  3. Place chicken and pineapple chunks in any oven safe dish or pan. Pour sauce over chicken and pineapple ensure all sides of the chicken is covered.
  4. Bake (uncovered) for 30 minutes or until the chicken is completely cooked through.

We served it over brown rice and then added some steamed broccoli. Yum!

Random recipe: Chicken & Goat Cheese Enchiladas

Can you believe I have never had an enchilada? How is that even possible? I had no idea how they were even made. A taco with lots more cheese, or a soften quesadilla with more cheese. It reminds me of the quote I mentioned in this Chicken Taco Chili recipe:

“I laughed because I recently read Jim Gaffigan’s book “Food: A Love Story” and he mentions how mexican food is all the same ingredients served in different ways. Quesadillas are tacos, grilled in a pan, which are the same as enchiladas and nachos. You get the point.”

In any case, they were good. I felt so full, but I loved all the rich flavors. Maybe we will have to do a week where on Monday we have quesadillas, Tuesday: tacos, Wednesday: nachos, Thursday: enchiladas, what should we have on Friday. They are all the same ingredients. I can now say that I have had enchiladas, and this recipe was oh so good. We did not add the garlic (well I should say Chris did not add the garlic) and we cut the recipe in half. Next time we might make them and add beans and rice. Although if we do I might only be able to eat one enchilada.

Chicken & Goat Cheese Enchiladas from Love and Olive Oil

Yield: 8 enchiladas
Total time: 45 minutes

Ingredients:

  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped (about 1 cup chopped)
  • 2 garlic cloves, minced
  • 1/2 cup canned tomato sauce
  • 1/3 cup chicken broth
  • 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)
  • 1/4 cup fresh cilantro, plus more for topping
  • 1/4 cup pickled jalapeños, drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 8 flour tortillas
  • 1/2 cup (4 ounces) soft goat cheese
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican blend cheese
  • sour cream, for garnish

Directions:

  1. Preheat oven to 400 degrees F. Lightly spray a 13-by-9-inch baking pan with cooking spray.
  2. Heat oil in a non-stick skillet set over medium heat. Add onion and garlic and stir until softened, about 2 minutes. Add tomato sauce, chicken broth, chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt. Simmer until slightly reduced, 4 to 5 minutes. Remove from heat.
  3. Lay a tortilla flat on a clean work surface. Spread a generous tablespoon of goat cheese in a stripe down the center, then top with about 1/3 cup of chicken mixture. Roll up and place, seam side down, in prepared baking pan. Repeat with remaining tortillas. Pour enchilada sauce over top and sprinkle with grated cheese. Cover with aluminum foil and bake until heated through and cheese is melted, about 20 to 25 minutes (if you like your cheese speckled with brown, remove the foil during the last 5 minutes of baking).
  4. Serve warm, topped with fresh cilantro and a dollop (or splatter) of sour cream if desired.

Random recipe: Coconut Beef & Broccoli Rice Bowl

One of the better recipes we have had in a long time. Chris even used the sweet sticky rice instead of our normal stable of brown rice. It was flavorful, light, and memorable. Definitely a meal you could even make once a week. The next time we make it I want to make it with flank steak. We used skirt steak this time and we have a different flank steak recipe where the steak almost melts in your mouth. I would like to see how this recipe would compare. Oh, and it did not take us 6 hours to make.

Coconut Beef & Broccoli Rice Bowls [From Love & Olive Oil]

Yield: 4 servings
Cook Time: 30 minutes
Total Time: 6 hours

Ingredients:

  • 1 1/2 cups sweet sticky rice*
  • 1 1/2 cups water
  • 3/4 cup coconut milk
  • 3 tablespoons coconut oil
  • 1 pound flank, flat iron, or skirt steak, thinly sliced
  • 1 tablespoon Thai seasoning
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 teaspoons finely grated fresh ginger
  • 1 large head broccoli, cut into small florets (about 3 cups florets)
  • 1 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 1/2 tablespoon lime juice
  • fresh cilantro, for topping
  • toasted sesame seeds, for garnish

Directions:

  1. Combine rice with 1 1/2 cups cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.
  2. While rice is cooking, toss sliced steak with Thai seasoning until evenly coated.
  3. Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high heat. When pan is very hot, add 1/3 of sliced beef, spreading into a thin layer. Saute for 1 to 2 minutes per side or until beef is starting to brown but still slightly pink the middle. Transfer to a plate. Repeat with remaining beef, adding more coconut oil to the pan as needed.
  4. Return skillet to heat. If necessary, add a bit more oil, but the residual drippings from the beef should be enough. Add shallot, garlic, and ginger and saute until fragrant, about 30 seconds.
  5. Add broccoli and cook until bright green, 2 to 3 minutes. Add coconut milk, soy sauce, sugar, and lime juice and simmer for 2 to 3 minutes or until broccoli is tender and sauce is thickened and reduced. Add beef and cook, stirring to coat evenly with sauce, until heated through.
  6. Divide rice among 4 serving bowls. Top with beef broccoli mixture, then sprinkle with fresh cilantro and sesame seeds and enjoy.
*Sold as Sho-Chiku-Bai sweet rice, or sometimes just called sweet rice, white sticky rice can be found at specialty grocers and Asian food stores. You can substitute other types of rice here if necessary (sushi rice is the closest in terms of stickiness), just follow the cooking instructions on the package, replacing 3/4 cup of the cooking water with coconut milk.

Random recipe: Slow Cooker Chicken Tortilla Soup

I am a fan of tortilla soup. After seeing the movie, Tortilla Soup, I became quickly interested in trying tortilla soup. Can you believe I had never had it before watching that movie? Now I am addicted. It has been a while since we have made some at home. For a long time we made it religiously. Recently I found a crock pot version and thought it might be even easier than the version we made in the past.

Slow Cooker Chicken Tortilla Soup (Cooking Classy)

2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
salt and freshly ground pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro

For serving:
tortilla strips or tortilla chips
shredded cheddar or monterey jack cheese
diced avocado, diced roma tomatoes, sour cream (optional)

Directions:

Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.

Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.

Serve warm with tortilla strips and cheese and other optional ingredients.

Note: We did not have raw chicken breasts, we had Trader Joes pre-cooked chicken breasts. Near the end of cooking we shredded them up and mixed in. You could probably use rotisserie chicken in the same way.

I will just say that I had two full bowls. Between Chris and I, we ate the entire crock pot. Oops. Probably too much to have in one night, but it was oh so good.

Random recipe: Alfredo sauce in 3 ingredients

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

 

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.