Category Archives: chicken

Hunter’s Stew made with Chicken–One Pot Cooking

Posted on November 18, 2014 | 1 comment

Perfect Winter Sunday kind of food. I make this delicious chicken stew in my Le Creuset on stove top and put right in the oven, by now you all must know how very much I love one pot meals.  All in it takes about 1 1/2 hours , that’s prep and cook and clean up! not bad at all for a lovely heartwarming stew that you and your family will love. I used Portobello mushrooms today but any kind of mushroom will do, cremini or baby bella mushrooms or just plain white button mushrooms will work out beautifully. The Portobello Mushrooms gave the sauce a richer darker color and more savoryIMG_5925 flavor. A lot of these ingredients should be in your pantry already and although it seems like a lot of ingredients and prep it really is pretty easy. We are going to the movies (my kind of Sunday) so I prepped in advance, cooked for 1/2 hour in the oven and will heat it up after the movie. Follow the steps here and if you’re going to prep in advance , it’s super easy.

Ingredients:

1 whole chicken , cut up in 8’s giblets and backbone removed– I used a small organic chicken and ask butcher to cut out backbone.

kosher salt

freshly ground black pepper

3 tablespoons extra virgin olive oil

1 large Spanish onion , sliced (not too thick)

I used about 1/2 lb. of Portobello mushrooms, chopped up but use whatever mushrooms you’d like. You can slice or chop makes no difference. Sometimes the whiter mushrooms look prettier sliced. The Portobello Mushrooms gave off a more savory flavor and a darker color sauce.

4 cloves garlic, chopped

2 tablespoons all-purpose flour

1 cup dry white wine ( use whatever you have on hand as long as it’s not too sweet)

1 cup chicken broth

1 15 oz. can diced tomatoes with juice– you may want to add a little more tomatoes but 15 oz. should be enough.

app. 1 teaspoon minced fresh thyme leaves

app. 1 tablespoon chopped fresh sage

1 bay leaf

Directions:

You will need a pot (dutch oven) that goes from stove top to oven. Le Creuset is what I use and love. It must have a tight-fitting lid as well.

Set a rack in the middle of the oven and preheat oven to 375 degrees.

I dry off my chicken with paper towels. Season the chicken liberally with salt and pepper.

In a Dutch Oven or a large oven-proof pot which I spray with cooking spray, heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Add 4 of the chicken pieces at a time, skin side down. Cook undisturbed until the skin is golden , about 5 – 7 minutes depending on the size of the chicken pieces. Flip the chicken pieces and cook until brown all over, app. 4 mins. more. Transfer to a plate and repeat with the remaining pieces of chicken. Set aside.

Remove the Dutch Oven from the heat and cool off pot for a few minutes. With some paper towels wipe the pot clean. I re-sprayed and added 1 more tablespoon of olive oil. Heat over medium-high heat until shimmering again. Add the sliced onions, mushrooms and garlic. Cook, stirring occasionally, until everything softens and it smells amazing. App. 5- 8 minutes.

Add the flour and cook, stirring constantly, until the flour is thoroughly mixed with the onion and mushrooms, about 3 minutes.

Raise the heat to high and stir in the white wine, scraping up any brown bits at the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and their juices, thyme, sage, bay leaf, app. 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon freshly ground black pepper.

Reduce the heat to medium-low and add back in the browned chicken, submerging the pieces into the liquid. Cover and place the pot in the oven.

Bake until the chicken is tender , about 1/2 hour. Take off the lid and bake for another 10 minutes or so.IMG_5919

Remove the pot from the oven, and using tongs, transfer the chicken to a platter. Return the pot with the sauce to the stove top, turn the heat to high, and cook until the sauce is thickened, about 5 minutes.

If sauce is too thick you can always add a little broth or water to thin it out.

Remove the bay leaf, spoon the sauce over the chicken and serve.

Yum! you can serve with rice, quinoa, whatever you like. A green salad would be perfect with some nice crusty bread for soaking up the sauce.

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Italian Wedding Soup with Chicken Balls

Posted on October 11, 2014 | 4 comments

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

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Chicken Stew in One Pot

Posted on October 8, 2014 | Leave a comment

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit us.

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

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Honey Roasted Chicken – Holiday Chicken

Posted on September 18, 2014 | Leave a comment

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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Rosemary Grilled Chicken

Posted on August 15, 2014 | 1 comment

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photo 2 (2)Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Olive Oil

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I  generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side,  20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

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Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on August 6, 2014 | 3 comments

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia.  I did do my homework here and found out that yes they do this in Italy and original recipe was from there.  I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

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Lemon Garlic Chicken with Green Beans and Potatoes

Posted on July 31, 2014 | 1 comment

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photo 2 (2)I love one pot meals. I think they have become my most favorite kind of meal to make. This one is so delicious and perfect. Chicken was cooked perfectly and the lemons caramelized in the pan adding a delicious flavor to the chicken and potatoes and beans. We thoroughly enjoyed this and it is a perfect recipe for all year round. I made it with 2 chicken breasts for the 2 of us, this recipe should serve 4 beautifully according to directions with 4 breasts. You will need a large baking dish or you can make in a cast-iron skillet. The prep is pretty quick and the shopping is easy. Nothing exotic here just good old cooking with easy ingredients. Enjoy!

Ingredients:

Olive Oil– 6 Tablespoons, divided 1 and 5

2 lemons, 1 thinly sliced and 1 you will juice

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breast, bones in and skin on

Directions:

Preheat oven to 450 degrees. I always spray my baking dishes with cooking spray for easy clean-up. Then coat your baking dish with 1 tablespoon olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining 5 tablespoons of olive oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using tongs or slotted spoon again, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl and coat with the olive-oil mixture. Place the chicken , skin side up in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or the skillet. ( you may want to cut into chicken to make sure it’s ready, I roasted for about 55 minutes) then place the beans and potatoes back in oven for about 10 minutes until the potatoes are tender. I covered the chicken with aluminum for that 10 minutes.

When potatoes are ready, place a chicken breast on the plate and plate up the beans and potatoes. Serve Warm from the oven.

 

 

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Chicken and Potatoes in one Pan

Posted on June 27, 2014 | Leave a comment

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4  I happen to be a huge fan of one pot meals as all of you who follow me know by now.   I love how easy it is to clean up afterwards and how easy it is to cook it all up in one pan.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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Chicken , Rice and Peas in One Pot

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photophoto 3 (68) photo 3 (69)photo 1 (84) photo 1 (82)I made this for dinner last night and was so very pleased with the outcome. It was so very easy and so very easy to clean up. I love one-pot meals and so will you. Even though it’s grilling season , I had seen this recipe in Jessica Seinfeld’s “The Can’t Cookbook” and felt compelled to make it.  I love this book and it works for those of us who can cook and I am sure it is a great book for those who can’t.  This was a little bit of prep and then I set the timer and walked away. Love. I made a few changes and if you’d like you can view her “original”  recipe through the link on my blog. Thanks again to Jessica Seinfeld for the great tips and great recipes. This one is a winner. I used thighs and they’re our personal favorite. The chicken was moist and perfect.

www.doitdelicious.com and her cookbook is The Can’t Cookbook

Ingredients are nothing exotic and all readily available in most supermarkets.

Ingredients:

serves 4

8 small bone-in skin-on chicken thighs (app. 2 1/2 lbs.)

Kosher Salt and Freshly Ground Black Pepper for Chicken

1 Tablespoon Olive Oil ( Extra-Virgin)

3 cloves garlic, chopped finely

grated zest of 1 small lemon and save lemon to cut up into wedges to serve alongside chicken

app. 8 sprigs of fresh thyme ( I probably over did it on the thyme but I had a little extra and like the flavor )

1 1/2 cups brown rice, of course if you prefer use white

2 cups chicken broth

1 cup water

1 cup frozen peas

Directions:

Wash chicken and pat dry with paper towels. Season the chicken with Kosher Salt and Freshly Ground Black Pepper.  Salt is a personal thing, I would estimate that I use about 1/4 – 1/2 teaspoon of salt and recipe calls for a total of 6 turns on the pepper mill. I go for a visual, you want chicken to form a nice crust. Season both sides of chicken.

Place your large enough pot ( see picture) i.e. Le Creuset Pot which is perfection for searing and cooking and can go into the oven . Turn the heat to medium, pour olive oil and heat till it shimmers. Oven temps. vary so adjust accordingly. Using tongs (essential for turning chicken) add the chicken to the hot oil, skin side down, and cook until the skin is browned, app. 10 minutes. Don’t futz with the chicken, let it be for the first 8 mins. or so , then you can look at it. You’ll only cook the other side for a few more minutes, just make sure skin side is brown and crispy.

Add the chopped garlic and thyme sprigs and cook for a minute or so. Add the rice and the chicken broth, water and lemon zest and let come to a boil. Cover the pot , lower the heat to low and simmer until the rice is tender, takes about 45 minutes. You’ll want most of the liquid to be absorbed and make sure chicken is cooked through.

Place frozen peas in a strainer (see pic.) and let warm water run over them. Stir the peas into the rice and cook until peas are heated through for about 5 more minutes.

I served with lemon wedges left over from zested lemon, if you’d like you can squeeze a little lemon juice over the top.

Yum.

 

 

 

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Posted on June 8, 2014 in chicken

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Chicken Salad–a different spin

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Posted on May 30, 2014 in chicken, Salad

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