Georgetown Gem

Honey Spiced Glazed Chicken with Roasted Chili-Lime Cauliflower November 19, 2012

Filed under: Uncategorized — kekirkpatz @ 9:00 am

GG’s Thoughts: I promise we do eat more than just roasted cauliflower! However, it was too good of a match to not pair with this Spiced Honey Glazed Chicken that I’m sure you’ve seen floating around on Pinterest from Nutmeg Nanny. The ingredients were all things I already had on hand, so it was a quick meal to throw together without needing a big shopping list at the grocery store. Sweet and spicy, this chicken is a tasty main dish that goes very well with a (very obvious) favorite side of ours, Roasted Chili-Lime Cauliflower.

 

 

Spiced Honey Glazed Chicken (Original recipe found here. Photo by GG.)

Roasted Chili-Lime Cauliflower (Original recipe found here.)

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Mix spices together and set aside. Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler.

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal. Remove from oven when brown and crispy on top.

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

 

Velvet Chicken Bok Choy November 16, 2012

Filed under: Uncategorized — kekirkpatz @ 9:00 am

GG’s Thoughts: This recipe is an all-time favorite because of not only how easy it is, but how much flavor is packed into this stir fry without a lot of extra ingredients. After making this meal many times, I decided I wanted more vegetables in the dish than just bok choy, so I added bell peppers this time, and they were delicious. To make sure they were cooked tender but not over done I added them when I added in the bok choy stalks (see note below). Also, to make sure this dish goes quickly, prep everything ahead of time. I even get out all of my measurement spoons and set them beside the ingredients because once you begin cooking it goes fast! The technique used to cook the chicken was definitely new to me, but it does exactly what it claims, making the chicken “velvety” and moist. Healthy, quick, and flavorful… what more could you ask for in a meal?

Velvet Chicken Bok Choy (Adapted from Eating Well. Picture by GG.)

1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons Shao Hsing rice wine (see Note) or dry sherry, divided {I use dry sherry as it’s easier to find.}
1/2 teaspoon salt, divided
3 tablespoons peanut oil or canola oil, divided
1/3 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground white pepper
6 cups water
2/3 cup chopped scallions, divided
1 tablespoon finely julienned or minced fresh ginger (see Tip)
1/4 teaspoon crushed red pepper

1 red pepper, thinly sliced into strips and then halved
*8 cups trimmed and halved baby bok choy (about 12 ounces)

*Note: I separate the leaves of the bok choy from the stalks of the bok choy. I then wash each and put the leaves into one bowl and the stalks into another. I added red pepper to this dish, so I halved my strips to make them the same size as the stalks and then cooked the stalks and the red pepper slices at the same time before adding the leaves. This allows the stalks and red pepper slices to become tender without the leaves over cooking into mush. 

Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy stalks,  red pepper slices and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add in the bok choy leaves and cook for 1 minute or until wilted. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

 

Salmon with Spinach, Ricotta and Sundried Tomatoes over Quinoa Pilaf November 14, 2012

Filed under: Food,Recipes — kekirkpatz @ 10:20 am

GG’s Thoughts: This recipe will quickly be added to my rotation of “Tried & True” recipes. It was my first time cooking quinoa, and I must say, it is a very delicious grain. I couldn’t believe how much I like the texture, and the flavors of this particular recipe could easily be paired with any number of proteins. I actually think I’m going to make this exact quinoa recipe tonight and chop up some of my leftover roasted chicken from Sunday to throw in so I have lunch tomorrow and Friday! (As a note, I halved the recipe for the Salmon but kept the Quinoa Pilaf as a full recipe. We had big salmon fillets so I ended up with half of mine left, but only a little bit of quinoa left… it was that good!)

 

 

Salmon with Spinach, Ricotta and Sundried Tomatoes over Quinoa Pilaf (Original Recipe from Self. Picture by GG.)

2 packages (10 oz each) frozen spinach, thawed

1 tablespoon olive oil

1/4 cup minced shallots

2 teaspoons minced garlic

5 sun-dried tomatoes, chopped

1/2 teaspoon salt, plus more to taste

1/4 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper, plus more to taste

1/2 cup part-skim ricotta

4 skinless salmon fillets (6 oz each), rinsed and patted dry

 

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

 

Quinoa Pilaf (Original recipe from Self)

1/2 cup quinoa

1 cup low-sodium chicken broth

2 teaspoons olive oil

1/2 large onion, chopped

2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes

2 tablespoons fresh parsley, chopped

 

Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.

 

Meals This Week November 11, 2012

Filed under: Uncategorized — kekirkpatz @ 1:49 pm

Over the past couple of weeks I’ve either been eating out (I’m very tired of Chinese food) or traveling (aka: eating out some more). Finally, M and I are both home this week and I’m ready to get back into the kitchen and cook up some excellent meals! This is what we’ll be having this week:

Sunday: Rosemary Garlic Roast Chicken (with Root Vegetables)

Monday: Salmon Florentine with Quinoa Pilaf

Tuesday: Mexican food with friends before seeing Skyfall

Wednesday: Lemon Garlic Shrimp over Cauliflower Mash

Thursday: Quinoa, Feta and Spinach Stuffed Chicken Breasts

Friday: Pan Grilled Lamb Shoulder Chops

I have cooked some meals that I haven’t updated on here yet, so hopefully I can use some down time this week to get those pictures and recipes posted. Happy Veteran’s Day!

 

Meals This Week October 8, 2012

Filed under: Food,Recipes — kekirkpatz @ 11:35 am

I haven’t had a chance to download the picture of my attempt at making the Roasted Cilantro, Lime and Chili Chickpeas, but I can tell you now that it did not turn out well AT ALL. I should have trusted my instinct instead of sticking to the recipe exactly, but with new recipes, and especially new ingredients that I’ve only used to make hummus, I wanted to test their method first. I will post the results this week. In the meantime, below is what I’m planning for us to cook this week. M and I are leaving Thursday night for Denver, so it’s a short week that I wanted to fill with healthy meals before we indulge this weekend on good food and beer!

 

Monday: Tilapia with Escarole & Lemon Pepper Oil (Emeril’s Recipe via FoodNetwork.com)

Picture of Tilapia with Escarole and Lemon-Pepper Oil Recipe

 

Tuesday: Lemon Basil Chicken with a Veggie (Image and Recipe via TidyMom.net)

Grilled Lemon Basil Chicken at TidyMom.net

 

Wednesday: Garlic Roasted Salmon and Brussel Sprouts (Image and Recipe via EatingWell.com)

Garlic Roasted Salmon & Brussels Sprouts Recipe

 

Roasted Cilantro, Lime and Chili Chickpeas October 6, 2012

Filed under: Food,Recipes — kekirkpatz @ 10:00 am

Football season is everyone’s favorite season right? Especially for foodies that love to have an excuse to make interesting snacks for those Saturday and Sunday football parties. Aka: me. This weekend I’m trying out a recipe that caught my eye right away on Pinterest. I love hummus, but I’m trying to cut down on chips/pita bread (and I’m allergic to carrots/celery – I KNOW). So this is a healthy alternative that keeps with my theme of cilantro, lime and chili this week. I’ll check back in on Monday to let you know how everything I cooked this weekend tasted, share my own (crappy iPhone) photos and share any tweaks I made.

Oh, and GO REDSKINS!

 

Roasted Chickpeas: Recipe and gorgeous photo from The Lovely Cupboard

 

Weekend Meals October 5, 2012

Filed under: Food,Recipes — kekirkpatz @ 2:00 pm

This weekend my parents will be in town for (hopefully) the Oriole’s playoff game on Sunday at Camden Yards! They first have to beat the Texas Rangers tonight… it’s going to be a good battle! I’m not sure how much time we’re going to have in the house this weekend, but if we do, this is what I would like to cook :

 

Low-Carb Chili (Original recipe and picture from Food.com.)

I’ve made this before and it’s great. Even before moving to a lower carb diet I didn’t like beans in my chili. This eliminates that and cuts down on the tomato while incorporating more vegetables. The comments associated with this recipe also have a lot of good ideas to add/subtract from the recipe to make it your own. (And I definitely do not use canned mushrooms – ew!)

Low Carb Chili. Photo by Mr. Sandman

 

1 quart water
2 lbs ground beef
1 teaspoon cinnamon
1 teaspoon cumin
1 onion, chopped
1 teaspoon Worcestershire sauce
2 cloves garlic, mashed {Minced mine and used way more than 2 cloves.}
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon allspice
1 (6 ounce) can tomato paste
3 bay leaves
1 (4 ounce) can mushrooms (drained)
3/4 cup chopped green pepper

Brown meat and drain off fat. Add remaining ingredients, bring to a boil, then simmer 3 hours. {Simple, right? I did mine in a slow cooker all day while I was at work and it turned out great.}

 

 
Follow

Get every new post delivered to your Inbox.