Posted in Chicken, Dinner , Food, Delicious, Foodie, Pineapple, Recipes

BBQ Jalapeño-Pineapple-Chicken in a Skillet

My recipe link

Delicious and Fast with a little kick

Chicken combines the rich flavor of barbecue sauce with sweet pineapple!  And a kick of jalapeño

A simple, family favorite, weeknight dinner.

Chicken – Jalapeño- Pineapple-BBQ

https://flexitarianforlife.wordpress.com/2018/06/20/bbq-pineapple-jalapeno-chicken-in-a-skillet/

Posted in Awareness, Bone Health, Chicken, Dinner , Food, Delicious, Eat Healthy, Family Tradition, Recipes, Soup, Healthy, Delicious, Uncategorized, Vegetables

Creamy Chicken and Mushroom Soup & Vegan Mushroom Soup

My grandmother Thelma made fabulous everything.

But she never or rarely used recipes.

So by trial and error I have this soup pretty spot on.

It’s warming and cozy.

I hope you enjoy.

INGREDIENTS:

1 tablespoon olive oil and a teaspoon of butter

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks or 2 boneless skinless chicken breasts cubed.

Pinch of salt and freshly ground black pepper

2 tablespoons unsalted butter

3 cloves garlic, minced

8-10 ounces cremini mushrooms, thinly sliced

1 onion, diced

4 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

4 -6 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 3 – 4 minutes; set aside.

Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1-2 minutes. Whisk in chicken stock, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Now add chicken and bay leaf.

Cook 25-30 minutes on medium low.

Remove bay leaf.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired.

Store in refrigerator up to 2 days.

Do not freeze.

Creamy Vegan Mushroom Soup

1 tablespoon olive oil

•1 1/2 -2 pounds cremini mushrooms, diced

• 1/2 pound porcini mushrooms

•Handful of shiitake mushrooms

•3/4 cup yellow (or other) onions, diced

•2 garlic cloves, minced

•1 tablespoon fresh parsley, chopped

•2 tablespoons fresh chives, chopped

•1 carrot-1 stalk celery diced

•4 cups vegetable stock

•1/4 each of salt and pepper to taste

1 cup veggie stock.

•1 teaspoon of cayenne pepper

•Optional: chopped mushrooms for garnish

Heat olive oil on medium-high heat in a large pot.

2. Add in the mushrooms, stir to coat with the olive oil. Cook the mushrooms on medium-high heat until they are lightly browned and have released most of their water.

3. Reduce heat to medium. Add veggie stock, minced onions, garlic, salt, pepper dried tarragon,

4. Increase the heat to medium-high; bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

5. Using a hand immersion blender, purée the sauce until smooth and then return to the pot. (If the sauce is too thick add some water or a little more more stock to thin the sauce to the desired level of thickness.)

Posted in Bone Health, Chicken, Dinner , Food, Delicious, Eat Healthy, Family Tradition, Food, Foodie, Lemon, Uncategorized

Francese and Piccata

Francese and piccata are very similar. The difference between the two is for

Francese, the chicken breast is first dipped in flour then into a beaten egg mixture, before being cooked.

For piccata, the chicken is first dipped in egg and then in flour.

Both are simmered in a lemony butter sauce, but the piccata sauce includes capers.”

When you think of making a delicious Italian chicken piccata recipe, or francese you might imagine a kitchen with tons of dirty pots and pans. Not so with these recipes.

These easy Italian recipes uses one skillet to create the crispy, crunchy dish that will quickly become part of your weeknight meals. Elegant as can be, this chicken recipe is perfect for a Sunday dinner with the family but is easy enough to make for dinner after a long day at work. You can easily serve this with a green salad and or pasta for a dinner that’s both hearty and satisfying. You’ll love the light and tangy taste of the recipe’s sauce, too!

Pounded thin and lightly breaded, this chicken is a cinch to cook seared for a mere three to four minutes on each side, then simmered just three more in a bright sauce of lemon, wine, and butter.

Ingredients

About 2/3 cup all-purpose flour

2 large eggs

2 tablespoons water

Salt and pepper

4 boneless, skinless chicken breasts, cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick

4 tablespoons butter, divided

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

1 cup reduced-sodium chicken stock

1/2 cup dry white wine

1 lemon, 1/2 thinly sliced and seeded, 1/2 juiced

2 tablespoons drained capers if you making it piccata.

1 1/2 tablespoons chopped flat-leaf parsley