Sesame Chicken With Brown Rice

sesame chicken

Felt like sesame chicken tonight, but to be honest there aren’t any Chinese restaurants by my house that I absolutely have been impressed with. Then I thought, it’s easy, much cheaper, and much healthier to make my own sesame chicken right at home. I love Asian flavors, they are the perfect blend of sweet and savory, and that’s exactly how I like my sesame chicken. I did some researching online and found an easy, quick recipe from Marcus Samuelson. I’ve seen him a lot on Food Network, so how bad can the recipe be. I did lessen the amount of some ingredients, but will leave the original link to his recipe below. With my sesame chicken I will make some healthy brown rice as a bed for my chicken, and dinner will be set. Feel free to make a green salad or healthy side dish like my french green beans with olive oil, parmesan and cashews to go along with your sesame chicken and brown rice!

Ingredients

6 boneless, skinless chicken breast halves
1 teaspoon olive oil
1/4 cup honey
1/4 cup soy sauce
1 cup water
1 tablespoons cornstarch
1 teaspoon fresh, ground ginger
2 garlic cloves, minced
1 tablespoon toasted sesame seeds

Brown Rice

1 teaspoon olive oil
1 cup brown rice
2 cups water
1 clove garlic minced
salt to taste

Directions For Brown Rice

In a large pan add olive oil, and garlic. Next add your rinsed brown rice and water. Add a dash of salt. Cover with a lid and let come to a boil. Once it does, cook on low to simmer at least 20-25 minutes until light and fluffy.

Directions

Cut your cleaned chicken breasts into bite size pieces. Heat large non-stick skillet over medium-high heat, add one teaspoon olive oil. Add chicken and cook for about 6-8 minutes, until each piece is thoroughly cooked through (no longer pink). As the chicken is cooking, mix honey, soy sauce, water, cornstarch, ginger, and garlic. Whisk until there are no cornstarch lumps. Pour sauce into skillet with chicken and cook until sauce thickens slightly. Sprinkle with sesame seeds, cover and simmer for 10 minutes or until chicken starts soaking up the sauce.

To put it altogether, place a scoop of brown rice on your plate, and top with delicious sesame chicken. Sprinkle with fresh cilantro if you like. Enjoy!

Original Recipe from Marcus Samuelson
http://www.marcussamuelsson.com/recipe/sesame-chicken-recipe

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Sweet and Tangy Turkey Meatballs

swet and tangy turkey meatballsGrowing up Italian, I’ve had my share of mama’s meatballs! They are scrumptious! I still love them til this day, especially when my mom brings them over already made,  with extra sauce and all! My meatballs are definitely different then my mother’s. They are sweet and tangy, and not a typical red sauced Italian style meatball. I lightly fry in olive oil to seal in flavor like my mother, but at times I slow cook mine in a crock pot instead of on the stove top. My recipe goes well with a side of rice, noodles or some wholesome veggies. Here is how I make my sweet and tangy turkey meatballs!

Ingredients

1 1/4 pound ground turkey, I used Jennie-O

1/4 cup chopped onion

1/2 cup breadcrumbs, seasoned

2 tablespoons grated parmesan cheese

2 tablespoons barbeque sauce, I love Sweet Baby Rays ( plus 1/2 cup more for crockpot)

2 tablespoons apricot preserves (again, 1/2 cup more for the crockpot)

1/4 teaspoon salt

dash of pepper

1 egg

olive oil for frying

1 cup chicken stock

Directions

In a large mixing bowl add your turkey, egg, onion, breadcrumbs, parmesan, barbeque sauce, apricot preserves, salt, and pepper. Mix well and shape into mini meatballs. For my 1 1/4 pounds of turkey I got 33 meatballs. I used a tablespoon measure to make them even. You can make them whatever size you like, big, small, extra large! Make ’em your own. Just know that the bigger the meatball the longer cooking time.

After they were measured out, my 33 little tangy meatballs went straight into my non stick pan with a little olive oil. Cook on medium low until browned on all sides. You do not need to cook them through. Next, in your crock pot add 1/2 cup barbeque sauce, 1/2 cup apricot preserves and a little chicken stock to loosen it up a bit. I used 1 cup. Add your meatballs, and cook on low for at least 2 hours. You can cook them longer too. Mine were minis so they cooked pretty fast. Check on them, give them a shake, stir them around. If you need more sauce just add it. You may also add more sauce to a serving bowl and serve them that way.  Make some rice on the side for a quick meal, or serve as party appetizers with tooth picks at your next event! Enjoy!

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Pinto Bean Chicken Soup

beansoup

It’s a cold day here in New York, so I decided to make something to warm the heart and the stomach! This hearty pinto bean chicken soup is my take on soup meets chili. You can eat this by itself, or how I like it with a side a tortilla chips and a dollop of sour cream. It’s a recipe that can be made ahead of time, and be reheated when ready to use. You may store it in batches when you need a quick lunch or supper too!

Here’s what you’ll need to make this heart warming meal…

2-tablespoons olive oil

1 small onion

2 cloves of garlic chopped

3 carrots

2-3 small potatoes of your liking

1-15 ounce can of pinto beans. You can substitute for cannellini

1 cup chopped cooked chicken

2 cups low sodium chicken stock, I used organic free range

1/2 cup water

2 bay leaves

2 tablespoons parmesan cheese

salt and pepper to taste

garlic powder

3 tablespoons cilantro chopped, or as much as you like

sour cream, low fat, non fat, or FULL Fat!

Tortilla chips

( some people add in celery, since I’m not a big fan I didn’t add any in)

In a large pot, heat up your olive oil. Add in onion and garlic and saute for a couple of minutes until softened. Then add your potatoes, and carrots. Stir well and add your chicken stock and half a cup of water. Season with salt, pepper, garlic powder, parmesan, and add bay leaves. Let simmer until your potatoes and carrots seem to soften a bit. Add your drained pinto beans and cooked chicken to the pot, stir occasionally. Let the soup cook on low for 30-40 minutes. Since your chicken is already cooked and the beans are right out of the can, they just need to be warmed through.  Check for salt. The chicken stock I use is always low sodium, so you may need a touch more salt. Add your cilantro just before serving as a garnish on top of each bowl. Break out the tortilla chips, and sour cream and you’ve got a really good one pot meal! Enjoy!

Rotisserie Pecan Chicken Salad Sandwich

Leftover rotisserie chicken? Try this recipe...

Leftover rotisserie chicken? Try this recipe…


Leftover Rotisserie Chicken? Great!

Rotisserie chicken can be used many ways, but

I like it best for my delicious pecan chicken salad

sandwich. It’s moist, flavorful, and you can make it

in no time at all!

Here’s how I made lunch out of last night’s dinner…

First I’d like to mention that you don’t have to use a store-bought rotisserie chicken. I opted to use my leftover chicken because it was too much to eat for two and a baby!  You can make your own oven roasted chicken and use it for this recipe, or cook up some chicken breasts instead. Whatever you choose, it will be delicious! Here goes the recipe…

2 cups rotisserie chicken, chopped

2 tablespoons light mayonnaise

2-3 tablespoons low-fat sour cream

2 tablespoons chopped red onion

1 teaspoon dijon mustard

1/2 teaspoon ground thyme

1 teaspoon dried sage (I used sage from my garden that I dried!)

1/4 cup brown sugared pecans

1 small tomato

1 cup arugula

olive oil for drizzling

1 medium croissant or not, you can eat this over a bed of greens

salt and pepper to taste

To prepare the pecan chicken salad, chop your rotisserie chicken into small pieces. If you like your chicken chunkier, by all means keep the pieces bigger. Add to a bowl with your mayonnaise, sour cream, mustard, salt, pepper, thyme, sage, red onion, brown sugared pecans. Blend well, and refrigerate for at least an hour. The flavors will be enhanced that way. If you want, you can eat it right away, why wait! I served mine sandwich style on a buttery croissant with a side salad. If you like, you can serve over a bed of fresh greens, or even make it into a warm dip with some tortilla chips! remember to taste your food as you go for seasoning. If you want more of something, just add it, make it your own. Enjoy!