Chicken and Tomatoes

Chicken and Tomatoes

(6 servings)

Ingredients:

6 (4 to 6 oz.) Boneless Skinless Chicken Breasts

1½ tsp. Dry Basil

1½ tsp. Garlic Powder

1 tsp. Dry Rosemary

3 tbsp. All-Purpose Flour, divided

3 tbsp. Canola Oil, divided

1 small Yellow Onion, finely chopped

1 (14½ oz.) can Diced Tomatoes, drained

1½ cups Chicken Broth

2 tbsp. Heavy Cream

Directions:

Pound chicken breasts as needed to evenly flatten to ½ inch thickness.  In a small bowl, combine basil, garlic powder and rosemary.  Reserve 2 tsp. of mixture and set aside.  Combine 2 tbsp. of flour with remaining mixture in a shallow dish.  Coat chicken pieces in this, shacking off excess.  Place pieces in a large skillet over medium heat with a tbsp. of oil already hot.  Cook pieces on each side for 2-3 minutes or until golden brown.  Remove chicken to a platter and keep warm.  Cook in batches if needed and add up to a tbsp. of oil as needed.  When oil is ready add onion to pan.  Cook, stirring for about 3 minutes or until softened.  Now stir in remaining flour and cook 1 minute.  Next add tomatoes, broth and reserved seasoning mix.  Bring mixture to a boil, reduce heat to medium-low and simmer 5 minutes.  Stir in heavy cream and then add chicken back to mixture.  Continue to cook until chicken is done and heated through.  Serve chicken and sauce over cooked and warm pasta, noodles or rice.

Note:               If you like a little heat in your dish, try using Rotel tomatoes of your choice in this recipe.

Ideas for Future Efforts

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Some Hearty Fall Entrees

It’s the beginning of November and we’re into the heart of the fall season.  Things are cooling down outside and we are wanting some “stick to the ribs” dishes.

This week I have some recipes that are great served over pasta, noodles or rice.  But I throw in another recipe for “Cauliflower Polenta” on Friday that works well with Thursday’s recipe and even the one on Wednesday.

It seems somewhat funny that when it starts cooling down outside, we like to go to warm comforting foods for our meals.

There are many out there for you to try.  Even quite a few on my food blog here.  Be sure to check under the entrée recipe tabs above to find more than just this week’s.

Wednesday’s recipe is for “Chicken and Tomatoes” and it’s an easy dish to make.  I use boneless skinless chicken breasts in it but you could use boneless thighs too.

The “Beef and Vegetable Ragout” on Thursday goes well over anything but I do recommend trying over the cauliflower polenta recipe above.

For anyone needing gluten-free dishes, both of these can be adopted to GF.

Well, “Happy Cooking” until next week and thank you for checking out my food blog.  Please be sure to share it with others.

Salsa Verde #2

Salsa Verde #2

(2 cups)

Ingredients:

1 lb. Tomatillos, husks removed and quartered

1 medium Ripe Avocado, halved, seeded and peeled

¼ cup Fresh Cilantro, leaves and top stems

2 tbsp. White Onion, chopped

1 medium Fresh Jalapeno Pepper, stemmed, seeded and halved

½ tsp. Kosher Salt

Directions:

Place all ingredients in a food processor and pulse until smooth.

Note:               You can adjust heat by including seeds of jalapeno or add a second pepper.

Ideas for Future Efforts

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Salsa Verde #1

Salsa Verde #1

(2 cups)

Ingredients:

6 medium Fresh Tomatillos, husks removed and quartered

2 medium Fresh Jalapeno Peppers

1 bunch Fresh Cilantro, trimmed

½ medium White Onion, diced

3 cloves Fresh Garlic

1 medium Fresh Lime, juiced

1 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tsp. Chili Powder

1 tsp. Red Pepper Flakes

½ tsp. Kosher Salt

1 tsp. Black Pepper

Directions:

Place all ingredients in a food processor and pulse until smooth and combined.  If salsa is too thick, add up to 2 tbsp. of water in food processor and pulse until desired consistency.  Should be slightly chunky and slightly watery.  Use with any foods you like, not just Mexican dishes.

Note:               If you like it less spicy, remove seeds from jalapenos or just use one.

Ideas for Future Efforts

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Two Different Salsa Verde Recipes

I think everyone loves “Salsa” these days.  You can get it in varying degrees of “Spice” depending on your heat threshold.  It comes anywhere from pureed to extremely chunky too.

Tomato based is the majority in variety.  But it comes so many different ways as well.  Mango salsa, peach salsa and pineapple salsa are just a few of the fruit based salsas you will find.  Corn and bean based are popular too.

In fact, I have the recipe for the best tomato based salsa in my cookbook, “More Than Your First Cookbook” and you can adjust the heat to meet your palate.  Also, under the “Odds and Ends” recipe tab above is a great mango salsa recipe.

But this week I have two “Green Salsas” made from “Tomatillos.”  They are like green tomatoes but much different.

The green salsa is called “Salsa Verde” and it works with everything.  Just like the tomato based salsa, there are many different varieties to try or make.

I’m offering two different types as well.  They are “Salsa Verde #1” on Wednesday.  Followed by “Salsa Verde #2” on Thursday.

They offer different heat levels and flavor.  They both use tomatillos, jalapenos, white onion and cilantro.  But that ends the similarities.  One uses avocado and the other doesn’t.  One uses many different spices and the other doesn’t.

So you get two distinct flavors and both are quite tasty.  Same as other salsas, you can adjust the heat level to meet your needs.

Be sure to give both a try and then go with the one you like best.  “Happy Cooking” until next week and please spread the link to others.  Thanks.

Cauliflower Au Gratin (GF)

Cauliflower Au Gratin (GF)

(8 servings)

Ingredients:

4 tbsp. Unsalted Butter

2 small heads Cauliflower, cored and cut into bite-sized pieces

¼ cup Gluten-Free Flour (Cup for Cup)

2 cups Milk

1 ½ cups Sharp Cheddar Cheese, shredded

1/8 tsp. Ground Nutmeg

½ tsp. Salt

½ tsp. Black Pepper

½ cup Gluten-Free Bread Crumbs

¼ cup Fresh Parsley, chopped

2 tbsp. Olive Oil

Directions:

Steam cauliflower for 5 to 6 minutes or until crisp-tender.  In medium sauce pan, melt butter over medium heat.  Add flour and cook stirring for 2 minutes.  Gradually whisk in milk bringing to a boil.  Reduce heat to a simmer and cook 6 to 8 minutes stirring occasionally until thickened.  Now add cheese, nutmeg. salt and pepper.  Stir until melted and smooth.  Combine with drained cauliflower and pour into a 2-quart baking dish.  In a small bowl, combine bread crumbs, parsley and oil.  Sprinkle evenly over the cauliflower.  Place in a pre-heated 375-degree oven for 30 minutes or until golden and bubbly.

Note:               I prefer “Cup for Cup” gluten-free flour in most gluten-free dishes.

Ideas for Future Efforts

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Roasted Sweet Potatoes (GF)

Roasted Sweet Potatoes (GF)

(8 servings)

Ingredients:

4 large Sweet Potatoes, peeled and cut into bite-sized pieces

½ cup Olive Oil

½ cup Balsamic Vinegar

5 tsp. Honey

2 tsp. Onion Salt

1 tsp. Black Pepper

1 tsp. Smoked Spanish Paprika

Directions:

In a large bowl, combine potatoes, oil, vinegar and honey tossing to coat.  Spread potato mixture out on a large rimmed baking sheet.  Top potatoes evenly with the salt, pepper and paprika.  Place in a pre-heated 350-degree oven for 40 to 50 minutes.  Carefully turn potatoes every 15 minutes.  Remove when potatoes are fork tender and serve.

Note:               If you don’t need this large of dish, cut the recipe in half to serve 4.

Ideas for Future Efforts

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