Archive for the ‘Main Dishes’ Category

Shrimp Fettucine Alfredo

Shrimp Fettucine Alfredo Recipe

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You may have read in my 20 questions post on Monday that I’m still slightly intimidated by seafood. We just never really fixed it at my house growing up, mainly because my mom and Sister Spice don’t really like fish, although they do enjoy shrimp and some seafood. Anyway, I have vowed to learn to make some good seafood and I thought I would start small – with frozen shrimp.

I bought a huge bag of frozen shrimp at the grocery store, and thawed some for this recipe, although you could probably use fresh shrimp. We are really excited about how well this recipe turned out – it was delicious! It was definitely encouraging, and I look forward to trying some more shrimp recipes in the near future!

Shrimp Fettucine Alfredo

Recipe Ingredients

  • 4 Tablespoons butter
  • 1 cup half and half
  • 3 cloves garlic
  • 1.5 cups small to medium shrimp, peeled and deveined – I used frozen shrimp that had been thawed
  • 1-2 cups sliced mushrooms
  • 6 Tablespoons parmesan
  • 8 oz noodles – fettucine, linguine, or spaghetti would work (we used whole wheat linguine)
  • Lemon and parsley to garnish

Note: This recipe was only enough to feed myself and Mr. Herb, though we did both get second helpings 🙂 Also, for those of you who are mushroom-averse (looking at you, Mrs. 1500!) you can definitely leave the mushrooms out! Just skip the part about adding the next 2 tablespoons of butter and mushrooms to saute, and go directly into adding half and half and Parmesan. Enjoy!

Shrimp Fettucine Alfredo Recipe

Recipe Directions

Heat a large skillet over medium heat. Add 2 tablespoons butter, minced garlic, and shrimp and saute over medium heat for 5 minutes.

Shrimp Fettucine Alfredo Recipe

Then add additional 2 tablespoons butter and mushrooms to skillet and saute for an additional 3 minutes. This is a good time to also start a pot of water to boil for your noodles.

Shrimp Fettucine Alfredo

 

Shrimp Fettucine Alfredo

Next add the half and half and Parmesan, stirring together. Let this simmer over low to medium heat for about 10 minutes, stirring occasionally. While this is simmering, add noodles to your pot of boiling water. Cook noodles for 8-10 minutes.

Shrimp Fettucine Alfredo

Sauce should be thickened by the time your noodles are done and your meal ready to go! Note: If your sauce isn’t thickening, you can add a tablespoon or so of flour or cornstarch to help it along. Serve the shrimp and mushroom alfredo mixture over the linguine noodles! Garnish with chopped parsley and lemon as desired.

Shrimp Fettucine Alfredo

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We give this recipe 5/5 herbs! Mr. Herb and I gobbled the whole thing up – it was delicious!

Shrimp Fettucine Alfredo

Shrimp Fettucine Alfredo
Author: Mrs. Herb
Ingredients
  • 4 Tablespoons butter
  • 1 cup half and half
  • 3 cloves garlic
  • 1.5 cups small to medium shrimp, peeled and deveined – I used frozen shrimp that had been thawed
  • 1-2 cups sliced mushrooms
  • 6 Tablespoons parmesan
  • 8 oz noodles – fettucine, linguine, or spaghetti would work (we used whole wheat linguine)
  • Lemon and parsley to garnish
Instructions
  1. Heat a large skillet over medium heat. Add 2 tablespoons butter, minced garlic, and shrimp and saute over medium heat for 5 minutes.
  2. Add additional 2 tablespoons butter and mushrooms to skillet and saute for an additional 3 minutes. This is a good time to also start a pot of water to boil for your noodles.
  3. Add the half and half and Parmesan, stirring together. Let this simmer over low to medium heat for about 10 minutes, stirring occasionally. While this is simmering, add noodles to your pot of boiling water. Cook noodles for 8-10 minutes.
  4. Sauce should be thickened by the time your noodles are done and your meal ready to go! Note: If your sauce isn’t thickening, you can add a tablespoon or so of flour or cornstarch to help it along. Serve the shrimp and mushroom alfredo mixture over the linguine noodles! Garnish with chopped parsley and lemon as desired.

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Sirloin Steak with Orange Sauce

sirloin steak with orange sauce recipe

Pinit

 

I love steak, and I love it fixed in any way possible, but when I saw a recipe for steak with orange sauce in my Taste of Home cookbook, I knew I had to try it, and I made several adjustments to make it my own, and the recipe is as follows:

Recipe Ingredients

  • 1 lb sirloin steak (I cut mine in half to make two good-sized steaks)
  • 3/4 cup orange juice
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp chopped garlic
  • 1 tsp black pepper

sirloin steak with orange sauce recipe

Recipe Instructions

Combine all ingredients, except steak, in a bowl or pan.

sirloin steak with orange sauce recipe

Place steak in marinade and let sit for at least an hour, or refrigerate overnight as I did.  Reserve 1/4 cup marinade.

sirloin steak with orange sauce recipe

Place steak on a cookie sheet or other pan and place in oven about 4 inches from broiler.  Broil for about 4 minutes on each side for medium well.  Meanwhile, heat remaining marinade on stove top.

sirloin steak with orange sauce recipe

When steak is done, pour warmed sauce over top.  Garnish with orange slices if you wish.

sirloin steak with orange sauce recipe

This steak was one of the most tender, juicy, flavorful steaks I have ever had!  I would have taken a picture of the inside, but it looked so tasty and I was so hungry that I just forgot!  It was almost tender enough to cut with a fork…no knife necessary.  I did end up adding some salt and more pepper, but overall, this steak recipe deserves 5/5 herbs!

sirloin steak with orange sauce recipe

Pinit

Spinach-Ricotta Lasagna Roll-Ups

spinach ricotta lasagna roll-ups recipe

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I love lasagna, and I love it fixed all different ways. These lasagna roll-ups are a meatless take on a traditional lasagna; whole wheat lasagna noodles packed with low-fat ricotta cheese and spinach…hearty, healthy, and tasty!

Recipe Ingredients

  • 8-12 lasagna noodles
  • 3-4 cups marinara or spaghetti sauce
  • 1 pkg frozen spinach, thawed and drained
  • 15 oz ricotta cheese
  • 1-2 cups shredded mozzarella
  • 2 tbsp Italian seasonings

spinach ricotta lasagna roll-ups recipe

Recipe Instructions

Boil lasagna noodles in large saucepan.

spinach ricotta lasagna roll-ups recipe

Meanwhile, mix together ricotta, seasonings, and spinach.

spinach ricotta lasagna roll-ups recipe

Once noodles are done, rinse with cold water.  Spread each noodle out and cover with ricotta-spinach mixture.

spinach ricotta lasagna roll-ups recipe

Roll each noodle up in a little bundle, like this:

spinach ricotta lasagna roll-ups recipe

spinach ricotta lasagna roll-ups recipe

I fixed 8 for Mister Spice and myself, so I fit them into a 9×9 baking dish.  You could obviously make many more and put in a 9×13 dish.

spinach ricotta lasagna roll-ups recipe

Cover with mozzarella, then pour sauce over entire dish.

spinach ricotta lasagna roll-ups recipe

spinach ricotta lasagna roll-ups recipe

Bake, uncovered, at 350 for about 30-35 minutes.  When the roll-ups are done, they are nice and melty and gooey!

spinach ricotta lasagna roll-ups recipe

These lasagna roll-ups are easy to make, nutritious, and very tasty.  I give them 5/5 herbs!

spinach ricotta lasagna roll-ups recipe

Pinit

Broccoli and Chicken Puffs

Broccoli Chicken Puffs with Cream Cheese Recipe
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Okay. So first of all, I totally realize that these broccoli chicken puffs are not exactly the most beautiful thing you’ve ever seen. They look a bit saggy, and you may be wondering what the heck they are or what is in them. But I promise you – they are delicious!

Broccoli Chicken Puffs with Cream Cheese Recipe

This was my first attempt at making these, so I hope to improve on their looks in the future. Just believe me when I tell you that they are a simple, yummy bundle of goodness (saggy though they may be!) They are filled with a tasty mixture of chicken, broccoli, and cream cheese that goes great with the buttery, flaky crescent rolls.

Broccoli and Chicken Puffs

Recipe Ingredients:

• 2 cups cooked chicken, either shredded or in small pieces
• 2-3 Tablespoons olive oil (to cook the chicken – not needed if using canned or cooked chicken)
• 3 ounces cream cheese, softened
• 3 Tablespoons melted butter, separated
• Salt and pepper to taste
• 1 cup steamed broccoli, chopped
• 1 Tablespoon milk
• 1 package crescent rolls

 

Broccoli Chicken Puffs with Cream Cheese Recipe

Recipe Directions:

Cook and shred your chicken any way you desire. I cut mine up into small pieces and cooked it with 2-3 tablespoons of olive oil. However, you could also poach and shred the chicken, or use canned chicken. For the broccoli, I used the microwave steam-in-a-bag kind. The main thing is that you want to have 2 cups of cooked chicken either shredded or in small pieces, and 1 cup of cooked broccoli, also in small pieces.

Preheat the oven to 375 degrees. Mix together the softened cream cheese and 2 tablespoons of melted butter. Add the chicken, salt and pepper, broccoli, and milk, and stir together.

Broccoli Chicken Puffs with Cream Cheese Recipe

On a baking sheet, place 2 crescent rolls together to make a rectangular shape. Add several spoonfuls of the chicken mixture to the middle of the crescent roll. Fold the corners of the crescent roll up together and make a sort of pouch around the chicken mixture. Brush the tops with 1 tablespoon of melted butter, and then bake for 12-14 minutes until golden brown.

Broccoli Chicken Puffs with Cream Cheese Recipe

 

Broccoli Chicken Puffs with Cream Cheese Recipe

 

Broccoli Chicken Puffs with Cream Cheese Recipe

Pinit

We give this recipe 4.5 out of 5 herbs! Next time I will attempt to make them look more photo-worthy!!

Broccoli and Chicken Puffs
Author: Mrs. Herb
Ingredients
  • 2 cups cooked chicken, either shredded or in small pieces
  • 3 ounces cream cheese, softened
  • 3 Tablespoons melted butter, separated
  • Salt and pepper to taste
  • 1 cup steamed or cooked broccoli, chopped
  • 1 Tablespoon milk
  • 1 package crescent rolls
Instructions
  1. Preheat the oven to 375 degrees. Mix together the softened cream cheese and 2 tablespoons of melted butter.
  2. Add the chicken, salt and pepper, broccoli, and milk, and stir together.
  3. On a baking sheet, place 2 crescent rolls together to make a rectangular shape.
  4. Add several spoonfuls of the chicken mixture to the middle of the crescent roll. Fold the corners of the crescent roll up together and make a sort of pouch around the chicken mixture.
  5. Brush the tops with 1 tablespoon of melted butter, and then bake for 12-14 minutes until golden brown.

 

Breakfast Casserole II

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Pinit

It’s pretty safe to say that we like our breakfast casseroles around here.  There’s my Quick and Easy Breakfast Casserole, and Tracy’s Breakfast Pizza, but I’ve been seeing so many breakfast casseroles that use all the same stuff that’s found in my typical breakfast casseroles, minus the meat with the addition of hash browns.  So, I whipped up my own take on what I am calling Breakfast Casserole II.

Recipe Ingredients

  • 7 eggs
  • 1 cup shredded swiss
  • 2 cups shredded cheddar
  • 1 package shredded hash browns, thawed
  • 1 package cooked bacon, chopped
  • 1/2 cup milk

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Recipe Instructions

First, pre-heat the oven to 350, then cook your bacon and chop it up.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Next, whisk together milk and eggs, then add cheese, bacon, and hash browns.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Spread evenly into a 9×13 baking dish.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Bake for about 30-35 minutes, or until the cheese is all bubbly and the tops of the hash browns are brown.

Breakfast Casserole Recipe with hashbrown potatoes, bacon, and cheese

Pinit

Mister Spice and I liked this casserole, but we prefer both of our other go-to recipes over this. I felt like it needed more egg and less hash brown. Overall, though, we give it 3/5 herbs. What’s your favorite breakfast casserole recipe?

Herb Chicken with Honey Butter

Herb Chicken

Pinit

In my brand new, shiny Taste of Home cookbook, I couldn’t help but drool over the pictures of Herb Chicken with Honey Butter…it looked and sounded delightful!  It was perfect for a Tuesday night to serve with some fresh steamed veggies and warm, flaky biscuits.

Recipe Ingredients

  • 3-4 chicken breasts, about 6 oz. a piece
  • 3/4 cup Italian seasoned breadcrumbs
  • 1 tbsp parsley flakes
  • 1 tbsp Italian seasoning
  • 1 tsp garlic salt
  • 1/2 tsp poultry seasoning
  • 1 egg
  • 3 tbsp and 1/4 butter, separated
  • 3 tbsp honey

Herb Chicken

Lightly beat egg in a bowl or dish, then mix all seasonings in another dish.

Herb Chicken

Next, pound chicken breasts until they’re just about 1/4 thick.

Herb Chicken

Melt 3 tbsp butter in a large, non-stick skillet.

Herb Chicken

Dip chicken in egg, then seasonings and place in skillet.

Herb Chicken Herb Chicken

While chicken cooks (about 4-5 minutes per side), prepare honey butter by adding 3 tbsp honey to 1/4 cup softened butter.

Herb Chicken

This is what my chicken looked like after I flipped it; 5 minutes per side was perfect, although I checked the temperature to make sure each piece of chicken had reached 170.

Herb Chicken Herb Chicken

Lay chicken on plate or serving dish and drizzle with honey butter.  Yum!  This chicken was tender, tasty, and pretty easy to fix.  I give it 4/5 herbs.

Herb Chicken

Pinit

Chicken Parmigiana

Chicken Parmigiana Recipe

Pinit

As you have probably noticed from our blog, the Herb family is very fond of Italian food. I think I could eat Italian food all day, every day! That’s exactly what I had the opportunity to do back in 2007 with Sister Spice and a small group from our college. It was our first international trip and actually my first time ever on an airplane. We had an amazing 3-week trip, visiting Tuscany and the Amalfi Coast. It was wonderful! The food was absolutely fabulous. I’m pretty sure I gained 5 pounds in those 3 weeks!

As a side note, I don’t usually think that Sister Spice and I look anything alike – nor does our own mother, for that matter. But we’ve had people ask before if we are twins! This baffles us. But below is one of the few pictures where I can see how *perhaps* people would think we look alike… thoughts from our readers?

 

Mrs. Herb and Sister Spice in Positano, Italy

Anyway, we absolutely LOVED Italy, and of course Italian food. And I may never be able to cook as good as those Italians do, but that’s not going to stop me from trying!

Chicken Parmigiana

Recipe Ingredients:

• 1 tablespoon butter or margarine
• ½ cup chopped onion (optional – I left this out)
• 1 clove garlic, minced
• 1-2 cups sliced mushrooms (optional)
• 1 – 14.5 ounce can diced tomatoes, undrained
• ½ teaspoon sugar
• 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
• 2 boneless, skinless chicken breasts
• 1/3 cup seasoned fine dry bread crumbs
• ¼ cup Parmesan cheese
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 Tablespoons milk
• 3 Tablespoons olive oil
• 1/4 cup shredded mozzarella or Italian blend cheese
• Pasta of your choice

Recipe Directions:

In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes. Then add the mushrooms (if you choose!) and cook together about 3-5 minutes. Then stir in undrained tomatoes, sugar, and a dash of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.

Chicken Parmigiana Recipe
While this is simmering, I started boiling a pot of water for the pasta – we used whole wheat spaghetti noodles. Follow the package directions for your pasta.

Pound your chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet (this can be a great stress reliever after a long day at work!) At this point, the recipe says to cut the chicken breasts in two, leaving you with 4 pieces of chicken. I somehow did not see this step, so I just used the 2 full chicken breasts. Either way works!

Heat a large skillet over medium heat and add olive oil. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.

Chicken Parmigiana Recipe

Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.

Chicken Parmigiana Recipe

Add pasta to plate and cover with sauce and chicken. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

Chicken Parmigiana Recipe

Pinit

We give this recipe 4.5 out of 5 herbs! Lots of flavor with a few simple ingredients!

Chicken Parmigiana
Author: Mrs. Herb
Ingredients
  • 1 tablespoon butter or margarine
  • • ½ cup chopped onion (optional – I left this out)
  • • 1 clove garlic, minced
  • • 1-2 cups sliced mushrooms (optional)
  • • 1 – 14.5 ounce can diced tomatoes, undrained
  • • ½ teaspoon sugar
  • • 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
  • • 2 boneless, skinless chicken breasts
  • • 1/3 cup seasoned fine dry bread crumbs
  • • ¼ cup Parmesan cheese
  • • ½ teaspoon dried oregano
  • • 1 egg, lightly beaten
  • • 2 Tablespoons milk
  • • 3 Tablespoons olive oil
  • • 1/4 cup shredded mozzarella or Italian blend cheese
  • • Pasta of your choice
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes.
  2. Add the mushrooms (if you choose!) and cook together about 3-5 minutes.
  3. Stir in undrained tomatoes, sugar, and a dash of salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.
  5. While this is simmering, start boiling a pot of water for the pasta. Follow the package directions for your pasta.
  6. Pound the chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet.
  7. Cut the chicken breasts in two.
  8. Heat a large skillet over medium heat and add olive oil.
  9. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.
  10. Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well.
  11. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.
  12. Add pasta to plate and cover with sauce and chicken.
  13. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

 

Pesto Chicken Penne

pesto chicken penne

Pinit

Are you a pesto fan?  I had never had pesto until I was in college, and I fell in love with it! I’ve had lots of different types of pesto (with pine nuts, without pine nuts, etc) and I typically like it all.  This recipe, adapted from Lisa’s Dinnertime Dish, whips up an easy pesto on top of some chicken and whole wheat pasta for a quick and nutritious meal.

Recipe Ingredients

  • 12-16 oz whole wheat penne
  • 2 boneless, skinless chicken breasts (it looks like I have 5 but they are sliced in half)
  • 2 big bunches of fresh basil
  • 1-1/2 cups grated Parmesan
  • 2 tbsp chopped or minced garlic
  • 1/2 cup olive oil
  • garlic powder to taste
  • salt and pepper

pesto chicken penne

Sprinkle chicken with garlic powder, salt, and pepper.  Pour about a tbsp or two in a large skillet and cook chicken for 3-4 minutes on each side, or until it is no longer pink. In the meantime, cook pasta according to package instructions.

pesto chicken penne pesto chicken penne

In the meantime, blend two bunches of garlic, 2 tbsp garlic, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 1/2 tsp salt, and a dash of pepper in food processor.

pesto chicken penne

When pesto is done and pasta is almost done, chop chicken up into bite-sized pieces.

pesto chicken penne pesto chicken penne

Drain and rinse pasta.  I like to sprinkle Parmesan directly on the pasta, but you don’t have to do that!

pesto chicken penne

Pour pesto over pasta, then add chicken.

pesto chicken penne pesto chicken penne

Mix well and top with fresh basil if you desire.  I must say this dish was light and fresh, but the basil really needed some pine nuts.  About 1/4 cup would do it.  You could also top with some pine nuts as well.  This dish gets 3/5 herbs!

pesto chicken penne

Pinit

Orange Picante Chicken

orange picante chicken from Herb on Herbs.com

Pinit

Mr. Herb here. I’m usually the one photographing any of the recipes posted by Mrs. Herb, but with this particular recipe I actually did the cooking AND the photographing!

Generally I play the role of assistant chef to the Mrs., but occasionally I like to give her a break and handle the whole meal. I know, right? Husband of the year award? So today I’m sharing one of my favorite quick and easy chicken recipes. It blends both sweet and savory ingredients for a unique flavor and overall great recipe.

Orange Picante Chicken

Adapted from Campbell’s Kitchen

Recipe Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Skinless, Boneless Chicken Breasts Halves
  • 2 Cloves of Garlic
  • 3/4 Cup Salsa (we like On the Border – Medium)
  • 1/4 Cup Orange Juice
  • 1 Tablespoon Packed Brown Sugar
  • 2 Cups Cooked Rice

Recipe Directions

orange picante chicken ingredients from Herb on Herbs.com

Cut the chicken into 1 inch cubes to cook quickly and coat thoroughly with the sauce.

orange picante chicken from Herb on Herbs.com

Heat the olive oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  While the chicken is cooking mince the garlic.

cutting garlic for orange picante chicken from herb on herbs.com

Remove the chicken from the skillet.  Reduce the heat to medium.  Add the garlic to the skillet and cook and stir for 1 minute.

cooking garlic from Herb on Herbs.com

Stir the salsa, orange juice and brown sugar in the skillet and heat to a boil.

orange picante chicken sauce from Herb on Herbs.com

Return the chicken to the skillet.  Reduce the heat to low.

orange picante chicken from Herb on Herbs.com

Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice and a side if you wish.  We chose green beans!

orange picante chicken from Herb on Herbs.com

Pinit

Overall, this recipe is quick and easy (10 minutes to prepare and 20 minutes to cook).  It goes great with any side and is great as leftovers!  We give it 4/5 herbs!

Orange Picante Chicken
Author: Mr. Herb
Ingredients
  • •1 Tablespoon Olive Oil
  • •2 Skinless, Boneless Chicken Breasts Halves
  • •2 Cloves of Garlic
  • •3/4 Cup Salsa (we like On the Border – Medium)
  • •1/4 Cup Orange Juice
  • •1 Tablespoon Packed Brown Sugar
  • •2 Cups Cooked Rice
Instructions
  1. Cut chicken into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook for 10 minutes or until well browned on both sides. While the chicken is cooking, mince the garlic.
  4. Remove the chicken from the skillet when browned. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute.
  5. Stir the salsa, orange juice and brown sugar in the skillet and heat to a boil.
  6. Return the chicken to the skillet. Reduce the heat to low.
  7. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over rice.

 

Blackened Chicken with Quinoa and Avocado Cream Sauce

blackened chicken

Pinit

I love chicken, but I grow tired of eating the same ol’ chicken dishes every week.  This week, I decided to spice things up a bit, using a recipe from Stefanie at Sarcastic Cooking Blog.  I must say that it looked like a lot of work, but it was relatively simple and so delicious, Mister Spice and I savored every bite!

Recipe Ingredients

  • 2 Boneless Skinless Chicken Breasts (I used about 8 chicken breast tenders instead)
  • ½ Teaspoon of Paprika
  • ¼ Teaspoon of Salt
  • ¼ Teaspoon of Pepper
  • ¼ Teaspoon of Cayenne Pepper
  • ¼ Teaspoon of Garlic Powder
  • ¼ Teaspoon of Cumin
  • 1 Teaspoon of Olive Oil
  • 2 Cups of Low Sodium Chicken Stock
  • 1 Cup of Quinoa
  • Juice and Zest from One Lime
  • A Dash of Salt and Pepper
  • 2 Tablespoons of Cilantro, chopped

blackened chicken

First of all, rinse and drain one cup of quinoa and place in small saucepan, adding chicken stock.  Bring to a boil then simmer, covered, for about 15 minutes or until all liquid is absorbed.

blackened chicken

In the meantime, mix all spices and dip chicken breasts/tenders in spice mixture.

blackened chicken blackened chicken

Place chicken in a large non-stick skillet coated with about 2 tbsp of olive oil.  Make sure skillet and oil are hot.  If you have a lid for the skillet, you may wish to use it to keep the hot oil from popping.  Cook for about 3-4 minutes, then turn over and cook for another 3-4 minutes or until there is no pink.

blackened chicken

While chicken cooks, prepare avocado cream sauce by scooping out the flesh of one avocado and 2 tbsp plain Greek yogurt in a foot processor.  If you don’t have a food processor, you could just mash the mixture together well.

blackened chicken blackened chicken blackened chicken

By this time, the quinoa should be nearly done.  Place quinoa in a large bowl, squeeze the juice of one lime, add a dash of salt and pepper, to taste, and about 1-2 tbsp of fresh cilantro.  Mix well.

blackened chicken

When chicken is done, it should look nice and brown.

blackened chicken

I chose to shred up my chicken into bite-sized pieces and placed it on a bed of quinoa, topped with cilantro and avocado cream sauce.

blackened chicken

This meal was VERY tasty; the spiciness of the chicken was balanced out with the coolness of the cream sauce, and the flavors were amazingly well-incorporated.  As I said earlier, Mister Spice and I pretty much licked our plates clean and didn’t even leave any leftovers.  This earns 5/5 herbs!

blackened chicken

Pinit
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