Kristen's Recipes

3 lb. bone-in chicken thighs or 1 chicken (about 3 lb.)

1 lb. fresh Italian (Romano) or regular green beans or thawed frozen Italian green beans

3 T. olive oil

1 C. canned diced tomatoes

About 1 1/2 tsp. salt

1/2 tsp. paprika

1/2 tsp. ground dried turmeric

2 1/2 C. medium-grain white rice

2 lemons (5 oz. each), cut in half

Pour lima beans into a colander; sort and remove debris, then rinse and drain beans. In a 4- to 5-quart pan over high heat, bring 2 1/2 to 3 quarts water and beans to a boil; cook for 2 minutes. Cover tightly, remove from heat, and let stand for 1 hour. Drain beans, reserving 2 quarts cooking liquid. Rinse chicken and pat dry. Cut each thigh in half lengthwise along one side of bone; or with a cleaver, cut whole chicken through bones into 2- by 3-inch pieces (see notes). Pull off and discard any lumps of fat. Rinse green beans and remove and discard stem ends and any tough strings; cut beans into 3-inch lengths.  If using a charcoal barbecue (at least 22 in. wide), ignite 160 briquettes (about 9 1/2 lb.) on the fire grate; open dampers. When coals are dotted with ash, in 15 to 20 minutes, spread into an even double layer about 2 inches wider than base of paella pan. Set grill 4 to 6 inches above charcoal. Let coals burn down until they’re hot (you can hold your hand at grill level only 2 to 3 seconds), 5 to 10 minutes. If using a gas barbecue (at least 19 in. wide), turn temperature to high, close lid, and let heat for 10 minutes.  Set a 17-inch paella pan on grill over hot coals or high heat on a gas grill. Add 2 T. oil; with a wide spatula, spread to coat bottom of pan. When oil is hot, add chicken pieces (close lid on gas barbecue); cook, turning once, until lightly browned on both sides, 6 to 12 minutes total.  Add tomatoes and stir until most of the juices have evaporated, 1 to 2 minutes. Stir in remaining 1 T. oil, green beans, 1 1/2 tsp. salt, paprika, and turmeric. Add soaked lima beans and the reserved 2 quarts cooking liquid (if it’s cold, heat in a microwave oven or pan until hot before adding). Note level of liquid in pan: Measure distance from pan rim or handle rivets to level of liquid. (Close lid on gas barbecue.) Bring to a gentle boil.  Boil gently to flavor broth, 25 to 30 minutes (on gas barbecue, regulate heat as needed to maintain gentle boil). Remove about 1 C. broth from pan. Add enough water to match original level of liquid, 3 to 5 C. s. Taste broth in pan, and season to taste with more salt; also taste reserved broth and season with salt. Pour rice in a band down center of pan. Draw a wooden spoon or spatula in a wide zigzag pattern through rice and across pan to distribute rice evenly. Push any grains floating above broth back under. Simmer, without stirring, until rice is tender to bite, 25 to 30 minutes. If rice begins to scorch before its tender, remove pan from heat and let coals burn down to a lower temperature before continuing. (On gas barbecue, close lid and regulate heat so liquid simmers briskly in the beginning, then lower heat when most of the liquid has evaporated; rotate pan occasionally so bottom cooks evenly.) If rice is still firm, drizzle about 1/2 C.  of the reserved broth evenly over the top and cook for a few more minutes; repeat if necessary. (If reserved broth isn’t needed, save for another use.)  With spoon, push aside a little of the top layer of rice to see if there is a brown crust on the bottom; if one hasn’t formed yet, cook a few more minutes (adjust gas heat as necessary to brown, but not burn, rice). Remove from heat and let stand for about 5 minutes. Squeeze juice from lemons over rice. Add salt to taste.

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2 lb. boneless, skinless chicken thighs (about 8 thighs)

Salt and freshly ground black pepper, to taste

2 tsp. olive oil

1 can (14 ½ ounces) diced fire-roasted tomatoes, with juice

1/4 C. orange juice

5 tsp. minced garlic

4 tsp. capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.  Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.  Uncover the pan and continue cooking, turning the thighs once, until the chicken no longer is pink in the middle and the sauce has thickened, about 10 minutes.

Yield: 4 servings

Calories:  265

Fat: 14g

Fiber: 1g

:

Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.

1/4 C. Whole Wheat Flour

1/4 C. Olive oil

1 ea Bay leaf

2 T. Dry marsala

1 1/2 C. Chicken broth, warm

1 C. Mushrooms, sliced

To taste Salt and Pepper

2 C. Haricot Verts (Thin French String Beans)

2 tsp. Olive oil

2/3 C. Short Grain Brown Rice

2 2/3 C. Water

1/4 C. Onion, diced

1 tsp. Olive Oil

1 T. White Wine

1 T. Parmesan

1 tsp. Extra Virgin Olive Oil

3 C. Chicken stock

4 ea. Roma Tomatoes, sliced 1/4 inch thick

2 T. Balsamic Vinegar

1 tsp. Fresh Oregano, chopped

1 T. Fresh Basil, cut into chiffonade (thin strips)

1 tsp. Extra Virgin Olive Oil

To taste Salt and Pepper

In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.

1/4 bell pepper

1 egg white

1/2 T. raisins

1 tsp. oregano

1/2 T. prunes (dried plums)

Preheat oven to 400 degrees F. Rinse bell pepper and chop along with prunes, raisins, set aside. Cook egg whites and chop, set aside. Rinse chicken breast well. Place chicken between two sheets of plastic wrap. With a meat lb.er or rolling pin, lb. chicken until a ¼” thickness is achieved. Remove one sheet and sprinkle both sides of chicken with oregano placing chicken back down flat with smooth side down. Arrange bell peppers, egg white, prune(s) and raisins on top of chicken, running the length of the breast. Starting at one side, roll breast tightly into a cylinder, securing with 1-2 toothpicks. Place roll on a nonstick baking sheet and coat with cooking spray. Bake for about 20 minutes, or until chicken is no longer pink. Transfer to a cutting board, remove toothpick(s) and cut into ½” thick slices. Serve

1 tsp. Dijon mustard

2 T. fresh lemon juice

6 T. olive oil

1 T. minced fresh parsley

1 1/4 tsp. sugar

salt and pepper

3 garlic clove, minced

2 T. water

4 boneless skinless chicken breast

Whisk together mustard, 1 T. lemon juice, 3 tsp olive oil, parsley, 1/4 tps sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl, set aside.  Whisk together rest of lemon juice, remaining 3 T. olive oil, remaining 1 tsp sugar, 1 1/2 tsp salt, 1/2 tsp pepper, garlic, and water in medium bowl.  Put chicken breasts in gallon sized baggie and pour in second whisked mixture. Press out as much air as possible and put in refrig for about 1/2 hour. Turn over after 15 minutes.  Start charcoal grill with charcoal on one side of grill. Rub grill grate with paper towel covered in vegetable oil so chicken doesn’t stick. When you can hold your hand over charcoals 5 inches above grate for 3-4 seconds, the grill is ready.  Put chicken on indirect heat side of grill, with thickest part facing coals. Cover with an aluminum disposable roasting pan. Cook for 6-9 minutes. Flip chicken over, placing thinner side of chicken breasts towards coals. Cover and cook for another 6-9 minutes until temperature reads 140 degrees.  Move chicken over coals and cook for 1-2 minutes, then flip and cook for another 1-2 minutes or until chicken reads 160 degrees. Take chicken out and lay on plate to rest for 5 minutes. Cover with aluminum foil tent.  When ready to serve, pour first whisked ingredients over chicken and serve.

2 T. Butter

1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 (16-ounce) jar Alfredo sauce

1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli

1 large (1 C.) red bell pepper, chopped

8 oz. (2 C. s} Mozzarella Cheese, shredded

1/4 C. freshly grated Parmesan cheese

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces.  Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese.  Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

1/2 C.  Orange marmalade

4 T. honey

2 T. soy sauce

1 tsp. Sesame oil

Toppings:

6 to 8 medium turkey  breast tenderloins (grilled and sliced)

1 medium head of lettuce  (chopped)

1 (12 oz.) bag of cheddar cheese

3 to 4 medium tomatoes (diced)

Dough:

1 C. all-purpose flour

1 C. white-wheat flour

1 C. cornmeal

2 tsp. baking powder

1 tsp. salt

1 C. water

1/2 C. milk

1 T. vegetable oil

4 C. peanut or vegetable oil (for deep frying)

Other optional toppings:

Olives

Onions

Sour cream

Salsa

In medium bowl, mix together marinade ingredients and turkey breasts.   Marinate overnight. In a large mixing bowl, stir the all-purpose and white-wheat flours, cornmeal, baking powder, and salt.  Add the water and milk and stir until a moist dough forms.  (If your dough is too soft, add more flour.)  On a lightly floured surface, knead the dough into a mound and return to the bowl.  Coat with the T. of vegetable oil and cover the bowl with a damp cloth.  Let sit for 15 to 30 minutes.  Meanwhile, fill a deep fryer or soup pot with the oil (it should be at least 3 inches deep).  Just before you roll out the dough, turn up the heat on the oil. While the dough is resting, remove the turkey from the marinade.   Grill until done.  (Suggestion: when using a George Foreman Grill the turkey grills faster and is easy and convenient.) Pinch off a tangarine-sized ball of dough and roll it into a disk on a well-floured surface.  It should be about 1/8 inch thick (the thinner the dough, the crispier the fry bread).  Place the round into the oil and fry for two minutes, watching carefully for the dough to turn a deep golden brown.  Remove the bread with a spatula, drain, gently pat off the excess oil, and cool on a rack covered with paper towels.  After the first one, adjust the temperature, thickness of the dough, and frying time.  Repeat for the rest of the dough. Slice the grilled turkey and place on the fried dough.  Chop desired amount of lettuce and tomatoes and layer on the turkey.  Then sprinkle the cheese on top.  If desired, you may also top with olives, onions, sour cream, and salsa. Serve while bread and turkey are warm on a sturdy plate for easy eating.

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1 large onion, chopped (about 2 C.)

8 ounces white button mushrooms, (about 3 C.)

3 cloves garlic, minced

2 C. cooked chopped skinless, boneless chicken breast (1 breast half)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. dried oregano

2 C. baby spinach leaves, sliced into ribbons

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

4 (10-inch) whole-grain flour tortillas

1 C. shredded Mexican cheese mix or Cheddar

1/2 C. salsa

1/4 C. reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.  Lay 1 tortilla on a flat work surface and sprinkle with 1/4 C. shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 C. cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T. sour cream and 2 T. salsa.

Yield:  4 servings

Calories:  440

Fat: 16g

Fiber: 8g

6 slices prosciutto di Parma, cut in 1/2 across the center of the ham

12 leaves whole fresh sage plus 2 T. finely chopped

Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided

Salt and pepper

2 tsp. poultry seasoning

2 T. butter

2 T. all-purpose flour

1/2 C.  dry white wine

2 C. chicken stock, divided

4 cloves garlic, chopped

1/2 tsp.  crushed red pepper flakes

1 lb. crimini (baby portobello) mushrooms, wiped clean and sliced

1 (15 oz. ) can white cannellini beans, drained

2 T. wine vinegar, white or red

1/8 pound, 3 slices, pancetta, chopped

1 medium onion, thinly sliced

1 lb. triple washed spinach, stems removed and coarsely chopped

1/4 tsp.  freshly grated nutmeg, eyeball it

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 T. extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 C. of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 T. of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 C.  stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a T. extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.

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2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

Yield:

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Salt and freshly ground pepper, to taste

2 tsp. dried thyme, divided

2 T. olive oil

3 cloves garlic, finely chopped

1 T. sherry vinegar [or red wine vinegar]

2 T. soy sauce

3 T. honey

1/3 C. water

2 T. fresh lemon juice

1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 tsp. of thyme. Heat a large sauté pan over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium. Sauté garlic until fragrant, about 45 seconds. Add sherry vinegar and cook down until reduced by half. Add soy sauce, honey and water to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 10 to 12 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear. Transfer chicken to serving platter or divide among 4 plates. Drizzle sauce over chicken and use lemon slices as garnish. Serve.

8 chicken thighs (about 2 1/2 pounds in all)

3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 onion, chopped

1 carrot, chopped

1 tart apple, such as Granny Smith, peeled, cored, and chopped

3 C. drained and rinsed sauerkraut (about1 1/2 pounds)

1 C. canned low-sodium chicken broth or homemade stock

1 tsp. Dijon mustard

10 juniper berries, lightly crushed

1 bay leaf

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.  Season the chicken thighs with 1/2 tsp. of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 T. of the fat. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 tsp. salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.  Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

Mediterranean Lemon Chicken

5 skinless, boneless chicken breast halves

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons margarine or butter

2 cloves garlic, minced

1 (6.9 oz.) package chicken flavor Rice-A-Roni

2 tablespoons lemon juice

1 C. chopped red or green bell pepper

1/2 teaspoon grated lemon peel

Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm.  In same skillet, sauté rice-vermicelli mixture in reserved drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 C. hot water and contents of seasoning packet. Bring to a boil; cover, reduce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with chicken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Makes 5 servings.

Chicken Diane

6 boneless, skinless chicken thighs or breast halves

1/4 C. butter

1 medium onion, chopped fine

1/3 C. fresh parsley

1/4 C. steak sauce

1/4 C. dry sherry

1 T. Worcestershire sauce

1 T. Dijon-style mustard

In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear.  Remove chicken to a plate and keep warm.  In the same skillet, heat remaining butter. Add onion and sauté until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce.  Serve with rice or noodles and a tossed salad.