Recipes from around the web: Spicy Chicken Breasts

Sometimes the same ol’ chicken just doesn’t cut it, and you’ll need to spice it up! Jesse and I discovered this spicy chicken recipe on AllRecipes.comhttp://allrecipes.com/Recipe/Spicy-Chicken-Breasts/Detail.aspx

The spice mixture makes plenty for a few batches, so we usually put the remaining spices in a container to use for future cooking endeavors. Instead of grilling it, we put it in the oven at 350° for 45-60 minutes. We love to serve this chicken with rice! And if you have leftovers, another great way to eat this is to slice up the chicken, spread some hummus on a wrap, place the chicken on it, and wrap it up! The hummus helps balance out the spiciness for those who don’t love the kick quite as much. But feel free to experiment!

Sometimes it’s fun to recycle meals…unless you cook like I did one of the first times I tried to serve leftovers:

COOKED#24-RecycledMeal2

Here’s the recipe:

***

Spicy Chicken Breasts

SpicyChickenBreast

Prep time: 15 minutes  •  Cook time: 15 minuts • Yields 4 servings

Ingredients:2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt1 tablespoon onion powder1 tablespoon dried thyme1 tablespoon ground cayenne pepper1 tablespoon ground black pepper4 skinless, boneless chicken breast halves

Directions:

  1. In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
  2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

 

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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Recipe from around the web: Oven Roasted Asparagus

Here is another beloved dish that Jesse and I often make from AllRecipes.comhttp://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx

Not only is it easy and quick, but you have to be quick to take some for yourself – this dish tends to go almost as soon as it’s brought out to the table.  To think of all the time I wasted growing up thinking I didn’t like asparagus! I’ve become a huge asparagus fan over this recipe!

There are a few optional ingredients for this recipe. I use all but the Parmesan cheese. But don’t just trust me, try it out for yourself!

But first, today’s Cooked Comic:

COOKED#22-RecycledMealDump

And here’s the recipe:

***

Oven Roasted Asparagus

1001600-1

Ingredients:
1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese (optional)1 clove garlic, minced (optional)1 teaspoon sea salt1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions:

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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RECIPE: Spare Me the Prep-Time Ribs

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Beef, good. Easy, good. Delicious, good. While the marinading of this sweet, delicious dish needs to be done well in advance, and the grilling itself may take some time, the actual work needed done for this recipe is as simple as pie. Actually, even simpler than pie. Just pour ingredients into bag, then put the meat on grill. Flip once and you’re done! It’s that simple. A great recipe for the end of the summer! Bon appétit.

COOKED#21-PotRoast

***

Spare Me the Prep-Time Ribs

20-BBQRibs

Prep time: 2 minutes  •  Marinade Time: 12-24 hours • Cook time: 90 minutes • Yields 4-5 servings

Ingredients:

2 lbs. BBQ Beef (Spare) Ribs
32 oz jar Sweet & Sour Duck Sauce
1 Zip-lock “Freezer” Bag

Directions:
The night before you are grilling, place the ribs into a plastic zip lock back. Pour the jar of duck sauce over them and place them into the fridge to marinate.

When you are ready to grill, heat your grill to a medium-low fire (around 225 degrees). When it is ready, take the ribs from the marinade, shaking as much excess off the ribs as possible, and place on the grill. Cover and cook for 30-45 minutes on either side.
Pour the excess duck sauce into a sauce pan and bring to a boil in order to cook away any bacteria left by the meat.
When the meat is done, place it into a pan (or on a plate) and pour the boiled, extra marinade back over the ribs.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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Recipe: A Favorite From Around the Web!

Once in a while, we’d like to feature a recipe that we’ve tried out and enjoyed immensely. One doesn’t have to live next door to a famous Chef to discover new recipes! The internet is so full of great recipes and when we come across an easy one, we love to pass it along to you!

One of the first recipes Jesse and I discovered in the early days of our marriage is this delicious Quinoa and Black Beans dish from AllRecipes.com:  http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

It’s a real crowd-pleaser! It’s super-easy, just be sure that the quinoa isn’t too dry. If the stove is on too high or there’s not enough water, it will burn quicker than you’d expect! If it looks like it is headed in that direction just add a bit more water!

But first, today’s Cooked Comic:

COOKED#20-Kevorkian

And here’s the recipe:

***

Quinoa & Black Beans


Ingredients:

1 teaspoon vegetable oil1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained

Directions:

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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RECIPE: Fabulous Frittata Fries (aka Home Fries Frittata)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

There is some controversy over the derivation of the term “Home Fries”.  Are they a Southern dish?  A Northern dish?  Where did they come from?  Who really cares?  All I know is that they are delicious and they are spectacular – or, dare we say, EGG-cellent! =0)

COOKED#16-Eggsasperating

***
Fabulous Frittata Fries (aka Home Fries Frittata)

16-HomeFriesFrittatas

Prep time: 15-20 minutes • Cook time: 45 minutes • Yields: 6-8 servings

Ingredients:
1 medium onion, diced
3 Tbsp butter
2 medium potatoes peeled, cut in to 3⁄4″ cubes
1 tsp paprika
1 tsp salt
1⁄4 tsp
black pepper

8 eggs
1⁄4 cup milk
1 Tbsp chopped fresh parsley
3 oz. semi soft cheese (gouda, jack, havarti, fontina, brie etc.), cut into 1⁄2 “ cubes

Directions:
Place peeled potatoes in a pot, cover with water, bring to boil, lower heat and cook for about 20 minutes (or until soft). Check to see if the potatoes are cooked through by sticking a knife or fork in them. Remove them from the water and let them cool.

Preheat oven to 400°.

In a non-stick large pan, add butter. When the butter is melted, add onions. Sauté onions over medium heat with spatula for 10 minutes, until onions are transparent. Then add potatoes, paprika, salt and pepper. Continue to stir for another 7-8 minutes.

In a bowl, beat the egg along with milk and parsley. Pour egg mixture into the pan with the potato and onion. Reduce heat to low, add cheese cubes and mix for 30 seconds. Cover the pan and let simmer without mixing for another 5 minutes, until the sides of the eggs set along the sides of the pan and turn a golden brown. Then, remove cover and place the pan in preheated oven until the top of frittata is set (approximately 5 minutes or less).

Get a flat dish that is wider than the pan. Place the dish over the pan and carefully turn it over so that the bottom of the frittata is now the top. Cut into wedges and serve.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

 

 

 

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RECIPE: Tuscan Tilapia

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Facts about tilapia:  Did you know that tilapia (according to Wikipedia, so it must be true) is the third most important fish in aquaculture behind carp and salmon, partly because of its high protein content and rapid growth?  Millions and millions of tons are produced every year.  Interesting facts?  Maybe, but who really cares?  All we care is that you try this recipe and experience how delizioso it truly is (How’s that for bad Italian?).

COOKED#15-CutExpenses

***

Tuscan Tilapia

15-TuscanTilapia

Prep time: 5 minutes  •  Cook time: 30-35 minutes • Yields 4 Servings

Ingredients:

Fish:
4 tilapia fillets
1⁄2 cup flour
1⁄2 tsp salt
1⁄4 tsp black pepper
2 Tbsp butter
2 Tbsp olive oil

Sauce:
28 oz can whole peeled tomatoes (drained & roughly chopped)
1⁄4 cup calamata olives – pitted and chopped
1 Tbsp capers
2 cloves garlic sliced thin
1⁄2 tsp salt
1⁄4 tsp black pepper
1⁄4 cup white wine
Zest of 1⁄2 lemon

Directions:

Mix flour with salt and pepper. Dip fillets in flour mixture and coat thoroughly. Heat butter and olive oil in a large skillet over medium heat. When oil is hot, lay fillets in skillet until lightly golden (about 3 minutes on each side). Remove fillets from skillet and set them aside until the sauce is ready.

Raise heat to high and add to skillet: tomatoes, olives, capers, garlic, salt and pepper. Stir for 30 seconds, and then add wine and zest Stir constantly for about 2 – 3 minutes.

Lower heat to medium low Place fillets over sauce, cover for 5 minutes. Remove from heat.

To serve, lay the fillets on a plate and spoon sauce over the top.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Simply Scrumptious Salmon Tartare

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Everybody knows that salmon swim upstream to spawn. Well, even if you didn’t know it, it’s important that the salmon knows it. Did you know that they usually die after their upstream “swim and spawn”? When I was a kid I used to go every Sunday to my school’s Swim and Gym”, but I’m still here. I guess that wasn’t as hard.

The salmon had to undergo a gargantuan task so that we can enjoy the benefits of their labor (seems rather selfish of us, doesn’t it?). Luckily, we do not have to undergo any Herculean effort to enjoy the results of this simple, simple recipe, one of the easiest you will ever find.

COOKED#14-ColdFood

***
Simply Scrumptious Salmon Tartare

14-SmokedSalmonTartare

Prep time: 15 minutes • Cook time: 0 minutes • Yields: 15-20 “discs”

Ingredients:
8 oz diced smoked salmon
2 tsp finely chopped red onion
1 tsp finely chopped capers
1 tbsp finely chopped red bell pepper
1 tsp finely chopped fresh dill
1/4 tsp black pepper
2 tsp sour cream
10-12 baguette slices 1/2” thick

Directions:
Mix all ingredients together. Toast baguette slices lightly. Spread tartare on baguette slices and serve.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

 

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Recipe: Gourmet Garden Gumbo (aka Hearty Vegetable Gumbo)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

Here in sunny LA, there’s a strange phenomenon known as June Gloom- where the days start foggy and end chilly. I moved out here for sunshine, darn it! Where’s the warmth??!! So Jesse and I decided to use a few of the vegetables we had lying around to make a hearty vegetable gumbo.  Onion was the first ingredient, which somehow sparked Jesse to have this “gem” of a revelation:
COOKED#3-OnionsElectricity

Yeah, that’s my hubby all right.  Anyway, not only is this soup rather tasty, it’s also very warm. Mmm…here’s hoping that July brings all the warmth that this former New Yorker dreams about!

***

Gourmet Garden Gumbo (aka Hearty Vegetable Gumbo)

3-HeartyVegetableGumbo

Prep time: 30 minutes  •  Cook time: 2 hours • Yields 6-8 Servings

Ingredients:
1 medium onion
1 medium green pepper
1 jalapeno pepper (optional)
2 stalks celery
3-4 garlic cloves
2 cups sliced fresh mushrooms
1/3 cup oil
1/3 cup flour

14 oz can diced tomatoes
5 cups vegetable or chicken stock
1 medium carrot, diced
1 medium zucchini or yellow squash, diced
1/2 cup sliced okra (can be frozen)
2 tsp salt
1 bay leaf
2 tsp fresh thyme or 1/2 tsp dried
2 scallions, thinly sliced (optional)

Directions:

Start by dicing onion, green pepper, jalapeno, celery, garlic. Add to 4 quart pot with oil and sliced mushrooms.

Stir over medium heat for about 10 – 15 min. Stir in flour and keep stirring for 1 min.

Add diced tomatoes and stock. Add diced carrot and zucchini to pot with sliced okra, salt, bay leaf and thyme.

Raise heat to high until it starts to boil. Then lower heat and let simmer for 1 1/2 – 2 hours covered.

Serve with a garnish of thinly sliced scallions if desired.

***

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Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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RECIPE: Mediterranean Lamb Burger (aka The Lamburgini) (with roasted garlic mayo & caramelized onions)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***
Mediterranean Lamburgini – Be sure to take this yummy burger out for a test drive!
(with roasted garlic mayo & caramelized onions)

10-LambBurger   10-Lamborgini

Why do we have pictures of our Lamb Burger and the Lamborghini?  To show you the sleek contours, the inviting curves, and the look of taste and richness.  The car is nice too.

COOKED#10-ApologizeLikeSheCooks

***
Prep time: 20-30 minutes  •  Refrigeration time: 1 hour • Cook time: 30-40 minutes •
Yields 4-6 Servings

Ingredients:
Burger:
1⁄2 lb. ground lamb
1 lb. ground veal
1⁄2 cup very finely chopped onion
1⁄2 cup finely chopped parsley
3 Tbsp finely chopped sun dried tomatoes
1 cup fresh bread crumbs*
1 tsp salt
1⁄2 tsp black pepper
2 tsp balsamic vinegar
*To make fresh bread crumbs, process fresh soft bread in a food processor until they become crumbs.

Mayo:
1⁄2 cup mayonnaise
2 tsp Dijon mustard
2 Tbsp roasted garlic
1⁄4 tsp black pepper

Caramelized onion:
2 medium onions
3 Tbsp oil
Baby arugula leaves

Hamburger Buns or Rolls

Directions:

Burger:
Add all burger ingredients and mix well. Form into 4-6 large patties. Place in fridge for at least 1 hour. Grill to rare, medium, or well-done, as desired. *(If you don’t have a grill, broil patties in oven for about 15 minutes on high, or until cooked as desired. Flip halfway through broiling.)

Mayo:
An easy way to make roasted garlic is to place garlic cloves in a small saucepan. Add extra virgin olive oil till about 3⁄4 the way up the garlic. Simmer on low heat for about 20-30 minutes until soft and slightly golden. Place all mayo ingredients in food processor. Process until well-blended.

Caramelized onions:
Slice onions into thin strips. Place in skillet with oil. Cook on low heat for about 30-40 minutes stirring occasionally until the onions reach the desired caramel color.

Place burger on your favorite bun or roll. Top with caramelized onions and baby arugula leaves. Spread mayo on top half of bun. Place top half of bun on burger and enjoy!

***

Tuesday and Thursday are Tip Days! Come back on Tuesday for new tips about Procrastination!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe next Wednesday!

 

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Chumley’s Chinese Chicken & Green Onions

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

***

You know, cooking with onions can be a real “tear jerking” experience. However, when you eat the mouthwatering results of this easiest of culinary efforts, the only tears you’ll have will be tears of joy.

COOKED#9-CluckRunOut

***
Chumley’s Chinese Chicken & Green Onions

9-GreenOnionChicken

Prep time: 15 minutes • Cook time: 30 minutes • Yields 4 Servings

Ingredients:
1 ½ lbs. Chicken breast
1/3 cup flour
3 Tbsp vegetable oil
6 green onions
1 small carrot
1 Tbsp chopped fresh garlic
1 tsp grated fresh ginger
¼ tsp red pepper flakes (optional)
2 Tbsp soy sauce
2 tsp sesame oil
1 ½ cups chicken stock

Directions:
Cut the chicken into thin slices (approximately ½ inch thick). Pour the flour into a large bowl. Toss the sliced chicken with the flour. Make sure the chicken is well-coated.

Cut the green onions into 1-inch pieces. Place them in a separate medium-sized bowl. Then, cut the carrots into very thin strips (approx. ¼ inch thick). Place in bowl with green onions. Once the vegetables are cut up, add the garlic, ginger and pepper flakes to the onion-carrot mix, and set aside.

Heat a large skillet on medium-high heat for 2-3 minutes. Add the flour-coated chicken. Stir gently until about half way cooked, approximately 5 minutes, or until you can cut into one piece of chicken and it’s white on the outside and pink on the inside.

Add the green onion-carrot mixture and keep stirring gently for about 1 ½ – 2 minutes. Then add the soy sauce and the sesame oil. Stir for 1 minute.

Turn the heat to high, then add the chicken stock and stir until the sauce starts to thicken.

Once the sauce starts to thicken, remove the skillet from the flame. Then, serve and enjoy.

***

Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Savings!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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