Sunday, November 15, 2009

Garlic and Herb Marinated Chicken Breast with Sauteed Red Pepper and Asparagus

Chicken breast recipes are the most searched for recipes on the internet--and for good reason. They're filling, healthy, and easy--and everyone likes them. Well, I know this one girl who doesn't like chicken but, frankly, that's weird. :)

Besides the marinading, this whole meal takes about 15 minutes to make. So, it's perfect for a weekday night or when you just want something healthy and easy for dinner. I guarantee you will be surprised by how much flavor you can impart to a chicken breasts using garlic, herbs, and lemon instead of fats or sugars. This meal will become a staple in your household--it is in mine!

2 large chicken breasts, trimmed of fat
1 large clove garlic, minced
1 Tablespoon each of parsley, thyme, and oregano, chopped
2 lemons, juiced
3 Tablespoons olive oil, divided
salt and pepper
1 red pepper, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces

1. Put the chicken breasts between two pieces of parchment or wax paper. Pound to half inch thickness, and cut each breast in half.

2. In a large freezer bag, combine garlic, chopped herbs, lemon juice, and 2 Tablespoons olive oil. Add chicken and move around so that the breasts are immersed in the marinade. Put in fridge for 1 hour. (You can push this to 2 but the juice of the lemon will start to 'cook' the chicken, which will alter the texture, so don't leave it too long).

3. Preheat the grill to Medium-High. When hot, remove chicken from marinade and salt and pepper both sides. Put on the grill and don't move it around.

4. Meanwhile, add remaining 1 Tablespoon olive oil to a large sautee pan over medium-high heat. When the oil is glistening, add the vegetables and cook, stirring often, until tender-crisp--about 5 minutes. Meanwhile, flip the chicken and finish cooking on the grill.

5. When chicken breast are done (juices run clear), take off the grill and let sit for a couple minutes. Serve with asparagus and red peppers.

Serves 4.

Printable version here.

Sunday, November 8, 2009

Spiced Pork Tenderloin, Butternut Squash, and Wild Rice Stew

Fall is here! In Los Angeles, somewhere mid-September I always feel the need to create fall in my apartment since it is not happening outside. So, I pull out my fake leaves, cider-spiced candles, pumpkin salt and pepper shakers, etc. Well, though there are no brightly colored leaves outside to rake into piles and waft their musty sweet scents, the temperatures have dropped enough to make it feel like autumn. This stew is perfect for a chilly fall night. With spices like cloves and cinnamon and fall flavors like butternut squash and apple, this stew says "Welcome, Autumn."

Though this is a little carb-heavy, they're super healthy carbs with lots of nutrition.

1 box wild rice
2 Tablespoons Extra Virgin Olive Oil
1 shallot, minced
1 package frozen butternut squash
1/4 cup apple juice
1 pork tenderloin, cut into 1/2 inch cubes.
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups chicken broth

1. Prepare wild rice according to package directions. (With spices if included)

2. Over medium-high heat, put one Tablespoon oil into large saucepan. When hot, add shallot. Cook for 2-3 minutes, or until translucent.

3. Add apple juice, stir, cover, and reduce heat to medium-low. Cook, covered, for 4 minutes.

4. Meanwhile, combine cloves through garlic and sprinkle over pork pieces. Toss till all the pork is coated.

5. When squash is done, empty contents of the pan to a bowl and return pan to the stove. Add the other Tablespoon of oil. Turn heat back up to medium-high and add pork. Brown on all sides.

6. Add squash back into pan with the pork and add 2 cups chicken broth. Bring to a boil, turn heat to medium-low, and simmer. When rice is ready, add to pan. Simmer 20 minutes.

Serves 4.

Printable version here.