30 Minute Healthy Kickin' Cajun Chicken and Rice

Not that I do not love salads, because I do! I have one coming your way, but just not today. I hope you do not mind, but I thought I would ease you guys into January with Gerard family healthy comfort food.

Chicken and rice. It is honestly more comforting to me than a lot of really cheesy, heavy dishes. It’s just what I grew up on, so I think I can come up with probably like a million different ideas involving chicken and rice.

Anyway, I was this close (as I pinch my fingers together like you can actually see me or something) to posting a salad today, but then I stopped myself. I figured probably everyone and then some would be posting salads today. It is January second and everyone knows the diets start today.

Personally, I do not diet – exercise, moderation and healthy lifestyle changes are more my style. Therefore, my New Year’s goal is simply to create a killer year of food for you guys. A year that includes one delicious recipe after the next. I hope that many will be healthy and delicious, and that others are super indulgent and over the top, because let’s be honest, you know I love those. But mainly, I hope most will be colorful, homemade, simple and easy meals that you guys will all want to create. Meals that you will enjoy making and that will be even more enjoyable to eat.

I am not a New Year’s resolution person at all, but I love setting goals and my number one goal this year – create amazing recipes!

Number two goal?

Well, this one goes right along with number one. Create amazing recipes – with photos that do each recipe justice. Both goals are challenging in their own way, but I do seem to love to stress myself out. I guess it is just what I do.

Since we are on the topic of recipes and goals, what are your goals for 2014. The one thing you hope to achieve, or at least improve on? Really, we always talk about me and my weird, totally untraditional family. So let’s get to know each other a little, I would love to know a little more about you guys!

And I mean please tell me, what are some of your favorite foods, cooking methods and recipes? Anything you would like to see me cook in this new year?

Well for now, we are talking chicken and rice.

Don’t go getting all bored on me yet, chicken and rice doesn’t have to be boring. This chicken and rice is spiced up, stir fried, cajun chicken and veggies tossed together with a mix of basmati and wild rice.

If you are trying to go completely whole grain just use all wild rice, but my family has a serious soft spot for basmati. It is our favorite.

It is super simple and super quick, but I am coming to realize that not every meal needs to be complex and over the top. It is still a hard thing for me to grasp since I really love a variety of textures, colors and flavors, but like everyone always says, often simple is really all you need.

Especially when life is crazy busy and it is back to work and the real world after two weeks of pure holiday awesomeness.

Ugh. The real world? Yikes.

30 Minute Healthy Cajun Chicken and Rice.

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Ingredients

• Rice
• 1/2 cup wild rice
• 3/4 cup basmati rice
• 2 1/2 cups water or low-sodium chicken broth
• Cajun Chicken and Peppers
• 1 pound boneless skinless chicken breast, cut into bite size pieces
• 2 tablespoons olive oil
• 1 tablespoon cajun seasoning
• 1 tablespoon creole seasoning
• 1/2 tablespoon brown sugar
• 1 teaspoon sweet paprika
• 1 teaspoon pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon dried thyme
• 2 tablespoons soy sauce
• 1 large red pepper, chopped
• 1 large orange pepper, chopped
• 1/2 a onion, chopped
• 2 cloves garlic, minced or grated
• 1 (14 ounce) can diced tomatoes
• 2 tablespoon fresh parsley, chopped, plus more for garnish

Instructions

To start the rice. Add the water to a medium size soup pot. Bring to a low boil and then add the rice and a pinch of salt. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

Meanwhile heat a large skillet on medium high heat and add 1 tablespoon olive oil. In a small bowl combine the cajun seasoning, creole seasoning, brown sugar, pepper, cayenne, sweet paprika and dried thyme.

Add the chicken and the spice mixture to the skillet and give it a good toss. Then spread the chicken in an even layer and allow it to cook, without stirring for 2-4 minutes. Then stir the chicken and add the soy sauce, continue cooking another 5 minutes or until the chicken is browned all over and cooked through. Remove the chicken from the skillet and set aside.

Add the remaining tablespoon of olive oil to the skillet. Add the red pepper, orange pepper, onion and garlic. Stir fry the veggies for about 5-10 minutes or until the onions are soft. Add the chicken back to the skillet and toss well. Now stir in the diced tomatoes and simmer until almost all the liquid has evaporated. Remove from the heat and add the chicken mixture to the rice. Toss well and serve! Garnish with chopped parsley if desired.

!

Cooking Light Diet

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The Best 4 ingredient chicken marinade

Over the weekend we fired up the grill. My husband makes the best grilled chicken. He has it down to a science.

Our friends shared this quick marinade with us last Summer, and I have to say…we love it! It is now my go to marinade when it comes to chicken.

It’s the perfect solution for when your brown sugar gets too hard for baking. It dissolves right into the liquid of the marinade. Technically speaking…I did not measure the brown sugar exact here, but that’s the beauty of cooking vs. baking, right?!

Let it marinade for at least 4 hours or best over night. Give it some time to marinate.

The Best 4 ingredient chicken marinade

 

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Author: Kami - NoBiggie.net

Ingredients

• 1 cup brown sugar
• 1 cup oil
• ½ cup soy sauce
• ½ cup vinegar

Instructions

1. Mix all ingredients together in a bowl or a ziplock bag. Place chicken in the marinade. Marinade chicken for at least 1 hour or over night.
2. Here's Kyle's best grilling tips when it comes to chicken: Fire up the grill...preheat to medium high. Place the chicken breasts on the grill and do not touch them for 6 minutes. Right at 6 minutes, you flip them over and then don't touch them for another 4 to 5 minutes. Then move it over to a plate and let it rest a bit (not long) and then serve.

It’s the best grilled chicken! You’ve gotta try it!

Happy Grilling!

Looking for more great chicken recipes? Here’s some of our favorites:

–Chicken Broccoli Casserole

Asian Chicken Pasta Salad

Don’t miss our favorite Steak Marinade!

SKILLET CHICKEN

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Delicieuse : PARMESAN CHICKEN CUTLETS

if you cut the chicken into smaller pieces before breading, they're nuggets_the guilt-free kind

                                      INGREDIENTS

1. • 3/4 cup all-purpose flour
   • 2 large eggs
   • 1 1/2 cups panko (Japanese breadcrumbs)
   • 1/4 cup grated Parmesan
   • 1 tablespoon mustard powder
   • Kosher salt, freshly ground pepper
   • 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
   • 8 tablespoons olive oil, divided
   • 1 lemon, halved

                        PREPARATION

1. 1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
   2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
   3. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

soup recipes

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Chicken Dinner Recipes Food ..recipes using a favorite weeknight staple : chicken breasts

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces). 1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes. 2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.. 

soup recipes

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