Blackened chicken with a cilantro, basil pasta

I started out by taking 2 chicken breasts, placed in a ziploc bag and pounded out with a mallet. Once the chicken was between 1/4'-1/2" thick I placed on a plate and patted dry with a napkin. I then seasoned with garlic salt, pepper and paprika.

I took a cast iron skillet and covered with about 1/2" of grapeseed oil(you can use whatever oil that can stand a high heat). Once the oil starts to bubble, I added the chicken breasts and cooked for 8-10 min. per side. While that was cooking I chopped up 3 green onions, 3 small sweet peppers(or you could do one large red pepper), and some diced mushrooms. With the mushrooms I used the rest of the stems that I had left over from my stuffed mushrooms that I made on 2/29/12. The amount was equal to about 2 mushrooms.

Once the chicken is done I took it out of the pan and set aside. Add the vegetable mixture to skillet that you had the chicken in and cook until the vegetables are tender(about 4-5 min.). Once the veggies are tender I added 1 cup of chicken broth, 1/4 cup of white wine, 1/3 cup milk, 1 tablespoon of butter and 1 oz of cream cheese.

Once the cream cheese and butter melts add about 2 tablespoons of chopped cilantro, 3 leaves of fresh diced basil and (2) roma tomatoes diced. Let all of those flavors marinate for about another 3-4 min.
Top this sauce over some whole wheat pasta and mix well. But save some of the sauce to top over the blackened chicken as well.
Slice your chicken, place on top of the pasta, add a little more sauce and some Parmesan cheese!!!!!
OMG people! A little slice of heaven!
Happy eating y'all!!!!

chicken, shrimp, veggies and rice

If you are trying to eat healthy for the new year, this is for you!

This is so easy and so delicious!

I took 1/2 lb.of shrimp and 1 chicken breast. I cut up the chicken breast and placed both of the meats in a plastic bag. I then added enough Wondera flour(you could use cornmeal as well) to coat all of the meat(about 1/2 cup). I also added a bunch of my favorite seasonings. I then shook the meat in the bag to get an even coating.
Take a cast iron skillet and coat with whatever oil you choose(I used grape seed oil). You only need about 2 teaspoons b/c you are not deep frying, you are just cooking on the skillet. Cook the meat until browned(about 5 min. per side).
While cooking the meat I cooked 1 cup of brown rice in a rice cooker. If you do not have a rice cooker, take a large pot and use 2 cups of liquid per 1 cup of rice. I like to use chicken broth for the flavor, but you can use water.
At the same time I steamed some of my favorite veggies.
Put them all together and waaaallllaaaahhh! Healthy, delicious meal! And it only took about 20 min.!!! Happy eating y'all!

my new homeade bbq sauce

This is a great quick sauce for marinating and basting pork or chicken. I would not use as a dipping sauce.
I took 1/2 cup of Ketsup and Orange juice
1 teaspoon of Siracha (you could use any type of chile sauce)
1 teaspoon of soy sauce
a pinch of cumin
1 teaspoon of minced garlic
1/2 of a lemon(including the zest)
1 teaspoon of brown sugar
1 teaspoon of mustard( I like a good spicy brown)
1 teaspoon of apple cider vinegar
1 pkg. of trivia or sweet and low(I did this to save on calories. it gives that perfect sweetness).

Mix all of these ingredients in a bowl. Place your chicken or pork in a large ziploc bag and add 1/2 of the bbq sauce(to every 4 pieces of meat) and reserve the rest for once the meat is on the grill. And... waaalllahhhhaaaa! Happy BBQ'ing y'all!

Chicken Tamale pie(or as I would say.. a mexican lasagna).

i got this recipe from Paula Deen( I think that the last few days.. I have been on a Deen kick lol). Well, she did this with pork.. I did with chiken. You can use either. I do not like to buy ready made whole cooked chicken(but feel free to). I like to smoke a whole chicken b.c I just love the flavor. I am going to post Paula's recipe as is... Let me tell you.... this is a mexican lasagna if there ever was one! I LOVE IT! Very filling,so you really don't eat much!

2 tablespoons veg. oil
1 1/2 cup of chopped onion2 tablespoons minced jalapenos
3 cloves of garlic, minced
2 lbs. of smoked chopped pork
2(10 oz.) cans of red enchilada sauce
1 tsp. ground cumin
Cilantro masa(recipe to follow)
2 cups shredded cheese(mexican blend is good)
Preheat the oven to 350 degrees. Grease a 3 quart cassarole dish. in a large skillet warm the oil and add the onion, garlic and jalapenos. Cook until tender. remove from heat; stir in pork, enchilada sauce and cumin. Press 1/2 of the prepared masa sauce in the cassarole dish;top with 1/2 the pork mixture;then 1/2 the cheese. Repeat... add the rest of the masa;then the rest of the pork;then the rest of the cheese. Cover the cassarole with foil and cook on 350 degrees for an hour, or until the masa is cooked through.

Cilantro Masa
4 cups of instant masa flour
1/2 tsp salt
3 cups chicken broth
3/4 cups fresh cilantro
In a mixer or a large bowl, stir in the masa and salt. Add broth and stir until smooth. Stir in cilantro until well combined.

A (not so) normal chicken sandwich

Normally this is not something that I would post. It is just a chicken sandwich with bacon, cheese. onion, lettuce and mayo on a french onion roll. NO BIG DEAL!!! Well, the reason that I am posting this is not because of the sandwich. It is how I cooked the chicken(and it was kinda a fluke)!

It was a little chilly out tonight and I did not really feel like lighting the grill for just two chicken breasts. So, I marinated my chicken in some bbq sauce(y'all from Texas, I used Rudy's), and some Franks red hot sauce. Then added my fav. seasonings. Here is where my (as oprah would say) ahhh haaa moment came in. I have a panini press. Really it is a cast iron skillet that can be used as a panini press or an indoor grill. when you cook on this panini press it can get very hard to clean due to the grooves. So.. it needs to be well oiled. Well..................... I used GRAPE SEED OIL!!!!!!!!!!!!! Let me tell you something..... for any type of white meat i.e fish, turkey, chicken, duck... use grape seed oil when pan searing!!! It is healthy and is sooooo very flavorful!!!!!!!!!!! I hope you enjoy my new lil' secret! Happy eating y'all!

Non-fried chicken and green beans w/bacon and potatoes!

I made this dinner from a complete nod from Paula Deen and her son Bobby. I made my own twists to the recipes but... I really followed the main ingredients.

For the green beans and potatoes....

this is a real easy recipe and pretty healthy. I bought about a pound to a pound and a half of fresh green beans. Snap off the ends and then again in half and toss in the pot(after rinsing) Dice up 1/2 of a sweet, yellow onion, about 4 pre-cooked bacon slices(the pre cooked is so much easier BUT you can throw in 2 slices of uncooked bacon(i used turkey bacon this time). It will have more grease in it but the flavor is really good) and cut 3-5 red potatoes into quarters. Throw all of that in there with a can of chicken stock.cover and cook on med. heat until all is tender. About 20-30 min. Add a pinch of salt and pepper for flavor and then a palm full (about 1 tablespoon) of dried oregano or dried Italian seasoning (you can get that Italian seasoning at walmart for .50 right now)!

For the non fried chicken.

I took 8 skinless, boneless chicken thighs. I seasoned them to my liking. In a separate bowl I mixed1/4 cup of fat free miracle whip, the zest and juice of 1/2 lemon, 1 egg white and hot sauce as desired(optional).then I took a bowl of Kellogg's brand corn flake crumbs mixed with panko bread crumbs. Dredged the chicken in the wet mixture than into the bread crumbs. I placed the thighs on a cooling rack over a baking sheet and baked on 375 degrees for 40-45 min.

Serve with honey Mustard or Ranch and waaaalllaaahhhh.. yummy, healthy meal! Thank you Deen Family!

Outbacks alice springs chicken

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By Lockerz

 

1 cup Dijon mustard
1 cup honey
1 tsp. lime juice
4-6 boneless chicken breasts
1 pkg of mushrooms
2 tablespoons butter
salt and pepper to taste
8 slices of bacon,cooked
shredded cheese
Mix(preferably with an electric mixer) mustard, honey, lemon juice and 1 tbsp of olive oil. Pour 1/2 of the mixture over the chicken in a ziploc bag and place in the fridge for at least 2 hours(but you can marinate overnight). Chill the remaining marinate to serve with the chicken. Once you are ready to start cooking…Spray frying pan w/ cooking spray(I use a cast iron skillet or a cast iron panini press), sear chicken on both sides until cooked(about 8-10 min. Per side). In a separate pan… Melt the butter and saute the mushrooms until golden. Take the cooked chicken, place in an oven safe dish. top each chicken breast with 2 pieces of bacon across each breast, top with mushrooms and shredded cheese. Place in the oven on (low) broil until cheese is melted and golden and sprinkle with parsley!


Walllaaaa! Happy eating y’all!