JenOni

chicken

Carribean Chicken Recipe and Using a Cooking Thermometer

The recipe is courtesy of KaTom Food Services and the cooking thermometer was received free of charge, all opinions shared are my own.

New recipes are fun to try especially when I use new ingredients. This recipe uses an herb, spices, jalapeno pepper, green onions. I decided to marinate the chicken thighs overnight. When I simmered the thighs the flavors smelled delicious.

Yield: 4 servings

Prep time: 10 minutes (plus 2-hour marination)

Cook time: 15 minutes

This marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.

Ingredients:

  • 4 (4 ounce) boneless, skinless chicken breasts or thighs

For the Marinade:

  • 4 medium green onions, sliced
  • 1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
  • 1⁄3 cup lemon juice
  • 1⁄4 cup honey, warmed slightly to soften
  • 2 teaspoons dried thyme
  • 2 teaspoons olive oil
  • 1⁄4 teaspoon ground allspice
  • 1⁄4 teaspoon ground nutmeg
  • Salt and pepper to taste

The rest of the recipe can be found Carribean Chicken Recipe

thyme, green onions, allspice, nutmeg, jalepeno (seeded and chopped)

lemon juice, honey slightly warmed, and EVOO

Marinated for 24 hours

Medium Heat, Cast Iron Skillet with EVOO
Skinless, Boneless Thighs

Cooking Thermometer

I served the chicken with rice and spinach. The chicken was very moist and full of flavor from the spices. Next, time I will leave in seeds for jalapeno pepper to give it a little heat.

Cooking and Baking By Me: DIY Meals-Garlic Stir Fry with Chicken

phonto (71)

Another dinner prep kit made easy from Target. The only issue is cooking before the use by date. I purchased chicken tenderloins to add to the dish. I’m so unfamiliar with types of noodles and scoured the International section of my local supermarket. I did find a broccoli and beef stir fry sauce. After cooking the chicken I added the kit which contained minced garlic, diced red onion, white onion, green and red pepper. Once all was stir fried, I puchased a packet of Beef and Broccoli Stir Fry seasoning packet. Although I wanted noodles, I cooked a pot of white rice.

phonto (74)

I would definitely purchase again however I will marinate the meat or seafood of choice overnight to impart more flavor. The stir fry seasoning packet did not give the dish a lot of flavor. Since I was unable to find a noodle selection I made rice.

phonto (75)

Cooking and Baking By Me: Chicken and Corn Chowder

photo (1)

 

photo credit: cocoamommy

 

  • 6 ears fresh corn
  •  Salt and freshly ground black pepper to taste
  •  4 slices bacon (preferably thick-cut), chopped into 1/4-inch pieces
  •  1 onion, chopped
  •  4 cups low-fat milk
  •  1 tablespoon cornstarch
  •  1/4 cup chopped fresh parsley
  •  1 cup shredded leftover chicken

Make It

1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-quart pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.

2. In the last few minutes of cooking the corn, add 1 cup shredded leftover cooked chicken.

3. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turns golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.

4. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.

5. Whisk the cornstarch in a small bowl with 2 tablespoons water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve. **

*recipe credit: Parents Magazine

** I used Perdue Selects Grilled Chicken which is about 9oz .  Next time I will use low-fat Lactaid instead of low-fat regular milk.  I also seasoned with seasoning salt, garlic powder and onion powder for taste at the end.

Chicken Quesadillas

 

  This is a twist on the recipe I originally found.

6 oz package of Perdue Short Cuts Cooked Carved Chicken Breast

1 can of Rotel diced tomatoes with green chiles (mild)

8 oz of  Wegmans Taco cheese Flour Tortillas 

Sour Cream

Quesadillas are so simple, these received a thumbs down from my DS.  He’s not a tomato fan.  I enjoyed and would definitely take these shortcuts again.  The actual recipe used RoTel diced tomatoes with cilantro & lime juice, Acme didn’t see this variety.