My Recipe Stash

This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. The recipe serves 4.

Ingredients

4 boned, skinned chicken breast halves (about 2 pounds)
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
cayenne (to taste)
1 can diced tomatoes (14 1/2 ounces)
1/3 cup dried apricots
1 tablespoon sugar
3 garlic cloves minced
1 can chickpeas drained and rinsed (15 1/2 ounces)
1/4 cup chopped parsley

Directions

Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.

Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.

Nutritional Info: 421 calories per serving

This one is a popular recipe that is a great appetizer or little snack for a group.

Ingredients

Fresh basil leaves
Clove of garlic
Roasted almonds
Parmesan cheese
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon paprika
1/2 teaspoon ground cumin
1 boneless skinless chicken breast
1 flour tortilla

Directions

For Pesto

Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.

For Chicken

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.

Serving Tip: Use a pizza cutter to cut the quesadilla into slices.

Source: Bobby Flay Grill it!

After our Bertolli coupon post, I thought it would be cool to post a few Bertolli recipes you can use.

Creamy Parmesan Risotto Recipe

Makes 7 cups, looks like it could serve a few people.

3 Tbsp. Bertolli Extra Virgin Olive Oil
10 ounces sliced portobello mushrooms
1 medium red onion, chopped
1/2 cup dry white wine or chicken broth
1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
4 cups cooked rice
1 1/2 cups freshly grated Parmesan cheese
1/2 cup butter
1 (3-lb) rotisserie chicken, meat removed in large chunks
1/4 cup coarsely chopped fresh parsley

Directions

In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally. About 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half. Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.

[Source Bertolli]

This recipe I saw Rachael Ray do on one of her shows and I thought it was great. Eating chicken is a great way to eat protein, but still eat healthy. Here is a fun way to eat chicken with tons of flavor. Healthy flavor.

Lemon Garlic Herb Chicken

Make as much as you want, serve 2 chicken breasts per person.

Ingredients

5 cloves garlic, peeled
Salt
Black pepper
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
4-8 boneless skinless chicken breasts

Directions

Heat grill or grill pan to medium-high.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Alternatively you can finely chop the garlic and leave out the salt. Without salt it still tastes great!

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. It will get a bit messy!

Grill chicken 12 to 15 minutes until juices run clear.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.

[source Rachael Ray]