Tag Archives: Baked

Coconut Milk Baked Chicken

Fast and delicious recipes, this is what I am constantly looking for. This tastes even better if you leave the chicken marinating over night; which I love doing not only because it improves flavor, but because it saves me time. The next day you just need to pop it in the oven and make a quick salad… voilá! An original and flavorful lunch or dinner for your family.

I do recommend that you use bone-in chicken pieces for maximum flavor. I tweaked the original recipe by using honey instead of sugar, and fresh ginger instead of ground. Don’t worry about the flavor, the recipe calls for honey and coconut milk, but the flavors are subtle and it gets a nice kick from the fresh ginger and earthiness from the herbs and seasonings. I would add a little heat by including some cayenne pepper or your favorite hot sauce to the marinade, so if spice is not an issue give it a try.

 Helga

Coconut Milk Baked Chicken

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Bloomin’ Onion Bread

Got friends coming over? Try this bloomin’ onion bread.   You’ll prepare it in a flash and your friends will love it.  It’s better if you use sourdough bread to really get the “blooming” effect.  We don’t have sourdough bread available at the bakery in Guatemala, so I used a country style round bread, and it worked just fine.  I used a small serrated knife to help me cut the bread when I had to do the second part. I think I would have made a tragic mess out of that loaf if I had used the regular bread knife.

If you’re having more than 4 friends over, make at least 2!  Trust me, they will be gone quicker than you think.

This recipe can be the base for you to use your creativity and add different ingredients such as, cheddar cheese and bacon instead of  just mozzarella and onions.  How about individual portions using small round breads?  I’ll be experimenting with these ideas over the holidays, I have a ton of family get togethers coming up.  (yikes)

Helga

Bloomin' Onion Bread

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Couscous with Toasted Almonds and Butternut Squash

I spotted this recipe at the Williams-Sonoma site and it seemed like a tasty way to cook couscous for my family. The original recipe includes chopped mint and feta cheese, which I omitted.  Feta cheese and mint are not kid friendly, and also… I didn’t have any.  I also substituted butternut squash for acorn squash.

According to the recipe, you should roast the squash for 1 hour, which I did.  If you want to try this method, go ahead and do it. My friend Edith who also tried this recipe,  really likes the taste of roasted squash, but my husband and I prefer cooking it in water.  It is not only faster, but the result is a more tender and buttery texture, I find that roasting it makes it too dry for my taste.   Next time, I will half cook it in water first, then rub it with oil and spices and let it roast until it is tender. Maybe that way I can get the best of the two methods?

The most important thing I learned from this recipe is that you can peel a butternut squash with a potato peeler!  I never really thought about how I would go about peeling one of these babies, but a peeler certainly didn’t come to mind.  I looked it up, tried it out and I can confirm that Yes! it works!

 

Couscous with Almonds and Butternut Squash

 Couscous with Toasted Almonds and Butternut Squash

Adapted from Williams-Sonoma
Serves 8

Ingredients:
3/4 cup almonds
1 Tbs. chopped fresh sage
2 tsp. salt, plus more, to taste
1 tsp. ground cinnamon
1 tsp. chili powder
1 tsp. freshly ground pepper
1 butternut squash, peeled and sliced
1 Tbs. extra-virgin olive oil, plus more for
drizzling
2 cups couscous
cilantro, for garnish

Procedure:

  1. Preheat an oven to 350°F.
  2. Place the almonds in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Transfer to a plate and let cool. Leave the oven on.
  3. In a small bowl, combine the sage, 1 tsp. of the salt, the cinnamon, chili powder and pepper and stir well.
  4. Peel the butternut squash. Cut lengthwise and slice into slices about 1 inch thick and discard the seeds. Rub the cut sides with the 1 Tbs. olive oil. Arrange the rings on a baking sheet and rub both sides with the sage mixture. Roast until lightly browned and easily pierced with a knife, about 1 hour. Cut each slice into cubes.
  5. Cook couscous according to the package’s instructions.
  6. Transfer the couscous to a warmed platter. Drizzle with a little olive oil and gently fluff, separating the grains with a fork. Season with the remaining 1 tsp. salt, then taste and adjust the seasonings.
  7. To serve, sprinkle the couscous with almonds.  Turn gently to distribute the ingredients and then fold in the squash. Garnish with cilantro and serve warm or at room temperature.

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Couscous with Almonds and Butternut Squash

Chicken Mozzarella Rolls

During the week, we’re all in a hurry,  at home we prefer to eat healthier no fuss meals like a chicken salad.  But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious.  This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much.  It’s all baked, no fried stuff.

The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds!  I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic,  onions, and basil  (seasoned with salt and pepper).

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

 Ingredients:
Serves 4
Adapted from www.recipe.com Chicken Kiev

2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
1/2 lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper

Italian style tomato sauce, for serving.

Procedure:

1. In a small bowl combine green onion, basil, and garlic; set aside. Cut cheese  into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18  to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls