Dinner on a Stick

Schools out for Summer!! Oh Wait! It is Summer... Summer school rocks and then it also sucks... a whole semester crammed into 4 weeks, Say Wha...? Ok the first half totally and completely sucked the life right out of me! But I think the teacher front loads all work in the beginning to weed out the Those-Who-Can't-Handle it, because it was a full class and 2 weeks in, half the desks were empty. But getting a whole class out of the week in 15 days- yes I counted down the days and the hours, as 1 of the days was 4th of July almost makes all the pain and suffering worth it.
Today was the final, and I'm thinking I Rocked it, but don't want to give myself false hope.- Hopefully by next week, grades will be posted.

So anywho, on to something much more exciting- Food, what else?! and the fact that my cutting board got delivered yesterday just in time for dinner. Woo Hoo! Check it out!

These kabobs/skewers were super fast easy and yummy! Plus I've been on a Apricot kick lately- Ill take them anyway I can get them, dried, grilled, candied, in ice cream, and I just may have another apricot recipe coming up shortly. For my Paleo friends- this one is up your alley!

Ingredients:
Chicken ( what else, coming out of my kitchen)
Marinade:

3 tablespoons or so of olive oil- I don't measure

1 tablespoon apple cider vinegar

3 garlic cloves, minced

1 teaspoon raw honey or raw agave syrup

juice of 4 lemon ( approximately 1 cup)

1 tablespoon of Red Pepper Tomato Pesto

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, chopped

Kosher salt and pepper, to taste

5-6 skewers metal or wooden (wooden should be soaked in water for 30+min before grilling)

Instructions

 I only started marinating the chicken in the morning for that evening and it was enough time, but the longer you marinate, the better the taste.

1. In a large bowl or large tupperware container, add all of your ingredients except for the chicken and apricots. Whisk together.
2. Chop or cut chicken into pieces and place in bowl. Mix to combine. Cover and place in the fridge for minimum of 2+ hours. Preferably a day ahead.
3. Once the chicken has marinated, take out of fridge to settle to room temperature. For about 20 minutes. Load up the skewers with the chicken, apricots, and perhaps add some pineapple, onion and red bell peppers for a full course dinner on a stick!
4. Fire up the grill We have a Traeger wood pellet burning barbeque and that thing is Amazing!
5. Place kabobs on grill. Turn after about 3 minutes and let cook for another 3 minutes, or until cooked through. (Time on the grill will differ depending on the size of the pieces, how many you do and the type of grill you have)

And Voila! a Meal on a Stick, or over salad with rice. I also grilled some asparagus spears coated with a little coconut oil and sprinkle of Kosher Salt.

Note: I topped with a bit of Red Pepper Apricot Chutney

Pistachio Crusted Chicken

So after a stressful midterm in summer History class this morning, I was in need of therapy- some cooking therapy that is. As I stood staring at the pantry door, I was inspired to cook with pistachios. I didn't know what I was going to make, although, it would probably include chicken but I didn't know how I would combine the two- Coat it, stuff it, throw it all together?.. Just how do you get pistachios to adhere to chicken?
Well, an adaptation from AllRecipes got me to where I was going.
And the best part is that its yummy, nutty, Paleo-ish goodness.


Ingredients:


1 package Chicken Tenders


Marinade:
2 Tblsp Pesto
1 Tblsp Roasted Red Tomato Pesto
1 Tsp Crushed Garlic
1 Tsp Agave Syrup
2 Tblsp Olive Oil
Kosher Salt and Pepper


Crust mixture:
1/2 cup Crushed Pistachios ( unsalted would be better/healthier) although mine were not, and it came out a bit too salty
Approx 1/2 cup Almond Flour ( sorry I didnt measure)
1/8 cup crushed pecans
1/8 cup bread Crumbs ( I used Lemon Pepper, but plain would be fine and probably better) and if you're really trying to adhere to Paleo 'regulations', omit altogether.


Bake at 375 for half hour depending on how many you did and whether you used breasts or tenders. I used tenders as to allow for shorter time for cooking. (Note: I lined pan with new non-stick parchment/foil paper, optional)

I premade everything, which really just means throwing it all together, marinated chicken in refrigerator for 2 hours, then crusted with dry mixture and threw in oven half hour before we were ready to eat. Served over butter lettuce, along side hericot french green beans.

Dinner was done just in time for a conference call I joined in and then TurboKick right after that, so I was glad to have dinner prepared, cooked and ate early in the evening. One of my favorite night of the weeks is when I go get my sweat on at TKB! I literally leave the party, I mean class drenched, not to mention lose a pound or two overnight- probably water weight from all the sweating- but hey, I'll take it! Its one of my passions, in which I am certified, but don't be looking for me at a gym near you- I'll just be in front row of Lizs' class at Golds Gym Watsonville- Come check it out!

Grilled Chicken Breast with Roast Potatoes, Crispy Blanched Green Beans, Thyme Tomatoes

Today, after a camping weekend along the Sequoia National Forest, and cooking with limited supplies, a wood fire , yet the freshest ingredients I was rejuvenated into the cooking world and searching any and all recipes I could find. Although I love to cook, I often find myself unmotivated until... I find recipes that entice me- but while in the kitchen, two things have to happen; First, I have to have background noise- either the tv or my ipod and secondly a clean kitchen- however, I'm not very good at being the type who cleans as I go- so that is something I will work on.

The recipe today comes from the FitTV show that I TIVO: A Lyon in the Kitchen

My husband found this recipe to be a winner, rating all but the green beans between a 9.5-10.0! I found the portions of this to be rather small for the big eater that he is- so now I know to double up on what the recipe calls for, but the potatoes had a savory yet refreshing taste, and the tomatoes were so flavorful, he even ended up putting some on triscuits with goat cheese and said to make more next time!

Ingredients:

• 2 yellow potatoes, quartered
• Zest and juice of 1 lemon
• 2 tablespoons chopped rosemary
• EVOO, as needed
• 1 cup cherry tomatoes, halved
• 1 tablespoon freshly picked thyme
• 1/3 pound thin green beans, stem end removed
• 2 chicken breasts, boneless, skinless
• Kosher salt
  
• freshly ground black pepper
• bowl of ice water
  

Directions: In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce. In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.

For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.

Aloha! Chicken

Part II of tonites dinner.. Chicken is so versatile so anything fun that can 'spice' up a chicken dish is always what I'm on the lookout for. We are headed to Hawaii on Sunday so this was just the chicken 'flair' I had in mind for tonite.

Garlic-Chile Chicken Legs from Everyday Food

Serves 4

• 1 tablespoon vegetable oil


• 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated


• 4 garlic cloves, finely chopped


• 3/4 cup white vinegar


• 1/2 cup soy sauce


• 1/2 teaspoon red-pepper flakes


• 1/4 cup sugar

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar.

Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).

Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

Chicken Soup for the Soul

SO... I'm reading in the weather forecast there's a big rainstorm coming in this weekend; Therefore I'm planning on my hubby to not be working too much as well as a 'warm for the soul, comfort food' dish for that rainy night-in tomorrow night; For an attempt at a new recipe I am cooking based on an archived article from fellow blogger Monica. Thanks for the recipe!

Chicken and Dumplings Stew

Stew

• 3 Tbsp. butter


• 1 large onion, chopped


• 1 bunch celery, chopped


• 1 whole chicken fryer (about 4 lbs.)


• 3 chicken bouillon cubes


• 6 cups chicken broth or water


• salt and pepper to taste

Dumplings:

• 2 cups flour


• 4 tsps. baking powder


• 1/2 tsp. salt


• 2 Tbsp. dried basil (optional)


• 2 Tbsp. Crisco shortening


• 3/4 -1 cup buttermilk
  

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.
Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.
While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.
Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.