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Quinoa Stuffed Chicken Breasts

Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Quinoa Stuffed Chicken Breasts
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook quinoa according to the package directions and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
  3. While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
  4. Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
  5. Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
  6. Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
  7. Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
  8. Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
  9. Remove any toothpicks or twine before serving.
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Stock in a Box on Steroids

Stock in a Box on Steroids
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Stock in a Box on Steroids
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Ingredients
Servings:
Instructions
  1. Chop off the root and and the dark green top of the leek. Cut it in half lengthwise then slice thinly into half moons. Place the pieces in a bowl of cold water and let them sit for 5 - 10 minutes without disturbing them. Carefully scoop the pieces out with a slotted spoon and drain on paper towels.
  2. Heat the olive oil in a large soup pot over medium low heat. Add the leeks, garlic and herb sprigs (count them). Sweat until the leeks are very soft and the garlic is fragrant.
  3. Pour in the box of stock and stir to combine everything. Bring to a boil. reduce the heat to low, cover and simmer for 45 minutes or so. The stock should smell wonderful and the herb stems should be bare of their leaves.
  4. Remove the pot from the heat and fish out the herb stems. Make sure you have the same number of stems you put in (your immersion blender will thank you).
  5. Using an immersion blender process the stock until it is smooth (how smooth is up to you and there will be some herb flecks)
  6. Your "bulked up" stock is ready to use in your recipe.
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Cannellini Burgers

Cannellini Burgers
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Cannellini Burgers
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Ingredients
Servings:
Instructions
  1. Put the oats, fennel seed, onion and garlic in a food processor. Pulse until coarsely chopped.
  2. Add a little more than half of the beans, the parsley, rosemary, and tomatoes and pulse until almost smooth. Add the egg and process until everything is blended.
  3. Spoon the mixture into a bowl. Add the remaining beans and salt and pepper to taste. Stir to combine.
  4. Form the mixture into four patties. Spray a plate with cooking spray and place the patties on the plate. Cover with plastic wrap and chill for at least 2 hours.
  5. Heat a large skillet and add the olive oil. Put the patties into the pan and cook over medium high heat for 4 minutes or so. You want a nice golden brown.
  6. Flip the patties over and continue to cook another 4 minute or so until the second side is equally as golden as the first.
  7. Serve on buns or sandwich thins with the garnishes of your choice.
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Grilled Portobella Mushrooms with Quinoa

DIGITAL CAMERAMeatless Monday doesn’t mean you can’t have some “meaty” flavor. Portobella mushrooms have a rich earthy flavor and dense texture that give you the “feel” of meat without the cholesterol. Steak sauce is the driving force in the marinade and quinoa provides fiber and a good amount of protein.

Grilled Portobella Mushrooms with Quinoa
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The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Grilled Portobella Mushrooms with Quinoa
Print Recipe
The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Wipe the mushrooms to remove any loose dirt. Remove the stems and scrape out the gills. Cut in half and then cut each half into thick slices.
  2. To make the marinade: Mix the steak sauce, lemon zest and juice, rosemary, garlic, and 1/2 tablespoon olive oil together in a small bowl.
  3. Place the mushroom slices in a large zip top bag and add the marinade ingredients. Gently shake and squeeze the bag to distribute the marinade evenly. Refrigerate at least 4 hours or as long as overnight.
  4. To Prepare the Quinoa: Heat a small saucepan over medium heat. Add 1/2 tablespoon olive oil and the quinoa. Cook, stirring frequently 5 minutes or so until the quinoa is lightly browned.
  5. Add the stock and bring to a boil. Reduce the heat to simmer and cover. Cook 20 minutes or so until the quinoa is tender and the liquid is absorbed. Prepare the mushrooms and onions while the quinoa cooks.
  6. In a medium fry pan heat the remaining olive oil. Add the onions and cook for 3-4 minutes until the onions begin to soften and turn translucent.
  7. Drain the mushrooms and add them to the onions. Toss to combine and cook for several minutes. You can finish cooking the mushrooms in the pan over high heat, stirring often. This will take 5 - 8 minutes. You can also finish the cooking on the grill.
  8. To finish on the grill: heat a grill basket over high heat. Spray with non-stick olive oil spray. Add the mushroom and onion mixture and cook for 5 - 8 minutes stirring occasionally. everything should be kind of golden.
  9. Spoon the quinoa into two shallow bowls. divide the mushroom mixture between the two bowls. Sprinkle 1 tablespoon of blue cheese crumbles on each serving.
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Chicken with Cherries

Chicken with Cherries
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A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Chicken with Cherries
Print Recipe
A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut the chicken into bite size pieces. Heat the olive oil in a large fry pan. Add the chicken in a single layer and cook tossing occasionally until the chicken is cooked through and nicely browned. Remove the chicken from the pan, but leave the drippings.
  2. Add the onions and garlic to the pan and cook until they begin to soften and are fragrant.
  3. Add the Quinoa & Brown Rice Blend to the pan. Stir in the chicken stock and simmer for 5 minutes.
  4. Add the rosemary and balsamic reduction. (To make the balsamic reduction heat 1 cup of balsamic vinegar to boil. reduce the heat to simmer and continue to cook until reduced by half.)
  5. Return the chicken and any accumulated juices to the pan. Cook for 2-3 minutes until heated through.
  6. Stir in the cherries and grape tomatoes and cook for another couple of minutes until everything is heated through.
  7. Serve topped with the goat cheese.
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