Archive for the ‘chicken’ Category:
jalapeno cajun chicken
This was pretty good, but the real star of the show is the blackened jalapenos..
These are AMAZING! I’m not sure if I’ve invented something here (and i doubt i have), but these are so good that I’m going to make them as a side dish next time around. They are as follows:
1) Heat up a pan with olive oil, diced garlic, and a pulled sprig of rosemary.
2) Add sliced jalapeno peppers to the pan and cook thoroughly on only one side (blackened and crispy on one side, green on the other).
3) Serve. (wicked good!)
thai peanut chicken and thai coconut rice
This is wicked good and insanely easy…
Ingredients:
2 Packet’s of Thai Peanut Rub
1 Box of Thai Rice
1 Can of Coconut Milk
1lb of chicken
The rice is easy and the chicken is easier. Follow the directions for the Thai rice, but use half as much water and replace the other half with coconut milk. This will make the rice very creamy and it will have a subtle coconut taste.
Grab a baking pan and throw your chicken breasts on it. Work the peanut rub into the chicken really well and then just throw it in the oven. In about 20 minutes you will be good to go..
blackened cajun chicken salad
I did a slight variation on the recipe and used about twice as much chicken and a little bit more salad. The chicken came out great (2x the seasonings as well) and it was really good on top of the salad. A fairly healthy dinner where no sacrifice of taste was made..
Ingredients:
2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Cajun seasoning
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
2 cups mixed salad greens
1 avocado – peeled, pitted, and diced
Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.