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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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Spaghetti Squash with Spinach and Bacon

Combine these tasty ingredients to create a side dish that goes with anything.
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Spaghetti Squash with Spinach and Bacon
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Servings
2
Servings
2
Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 - 10 minutes or so in the microwave.
  2. When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
  3. Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
  4. Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
  5. Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
  6. Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
  7. Serve as a side dish with grilled chicken, pork or fish.
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Zucchini Bread

Zucchini Bread
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This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Zucchini Bread
Print Recipe
This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Heat oven to 325 degrees. Coat two 8X4 inch loaf pans. Dust each lightly with flour. Set aside.
  2. In a medium bowl combine the flour, salt, powder, soda, and cinnamon. Stir with a whisk to combine and aerate ingredients. Set Aside
  3. In a large bowl beat the eggs. Add the oil, and sugars and stir until well blended. Add the vanilla and stir once more. Add the dry ingredients and stir until the mixture is well, mixed. The batter will be thick.
  4. Grate the zucchini using the coarse side of a box grater. roughly chop the nuts and toast them lightly if that's your thing. Stir the zucchini and nuts into the batter.
  5. Divide the batter between the two prepared pans. Place the pans on a cookie sheet and bake in the preheated oven for 40 - 60 minutes. A toothpick should come out clean when poked in the center.
  6. Remove from oven and cool in pan for 15 minutes. Remove from pan and allow to cool completely. Slice and serve or freeze for another day.
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Italian Tacos

Italian Tacos
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Servings
4
Servings
4
Italian Tacos
Print Recipe
Servings
4
Servings
4
Ingredients
Salsa Verde
Italian Tacos
Servings:
Instructions
  1. To make the salsa: Combine the herbs, capers, garlic, lemon zest and juice in the bowl of a processor. Process until coarsely chopped, scraping the bowl as necessary.
  2. Add the olive oil and process until finely chopped, scraping bowl as necessary. If mixture is too thick add water a little at a time until the consistency is as you like it. Pour the salsa into a container cover and refrigerate until ready to use.
  3. Grill or broil the sausages. Allow to cool enough to slice thinly. Combine the sausage slices and the marinara sauce in a saucepan. Simmer for 5-7 minutes.
  4. While the sausage simmers, saute the the onions and peppers in the olive oil. They should be lightly browned but still crunchy.
  5. Assemble the Tacos: Divide the sausage between the tortillas. Top the sausage with the peppers and onions. Add the tomato slices. Drizzle with the Salsa Verde and sprinkle with the cheese.
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Grilled Vegetable Ribbon and Chicken Pizza

Grilled Vegetable Ribbon and Chicken Pizza
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A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Grilled Vegetable Ribbon and Chicken Pizza
Print Recipe
A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
  2. Using a vegetable peeler, make long, thin strips from the zucchini, summer squash, and carrot. Set Aside
  3. Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
  4. Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
  5. Cut the chicken thighs into small bite size pieces. Sprinkle with the Backyard Brick Oven Seasoning. (I like this seasoning blend, but use what you love.)
  6. Heat a large fry pan over medium heat. Add one teaspoon of the olive oil and the chicken bits. Cook stirring often until the chicken is cooked through and browned. Remove from pan and allow to drain on paper towels. Leave the drippings in the pan.
  7. Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
  8. Add the garlic, zucchini, and squash to the pan and cook for another three or four minutes. The veggies should be lightly browned and soft.
  9. Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
  10. Carefully transfer the pizzas to the grill. Cook 7-9 minutes until the cheese has melted slightly and everything is golden. (Keep them moving to avoid burning.) Remove from grill and serve.
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