Grilled chicken with cucumber/melon relish and peanut sauce

Since I have over indulged for the last few days today I'm posting this as my salvation for tomorrow's dinner.  I know you will enjoy it too!
  Note:  those sensitive to peanuts beware!


Summer's here and there are so many fresh fruits and veggies available to make so many great meals.  Having boneless chicken breasts or thighs in your freezer is always a good idea.  Most of our meals involve chicken!

Stopping at the grocery store for a few items is better than going for a whole order!!! Just sayin....so be sure to stock up on chicken for your easy quick dinners.

Happy Summer Cooking from my kitchen to yours, 

 M.J.

The below recipe  takes just a few items to compliment your chicken dish.

This meal was not only refreshing but also very tasty. The peanut sauce is a must!  I didn't use organic peanut butter (I thought I had some but didn't so I used Jif).  Luckily I had all ingredients handy except cantalope which I stopped at the grocery store to pick up.

This recipe was one that I came across in one of my magazines but unfortunately I can't remember which one :(.

I browse through magazines and quickly type several up that appeal to me. I did adapt it to our liking opting to use chicken breasts instead of chicken thighs.  Enjoy!!

 Happy Cooking from my kitchen to yours,

M.J.

 1 1/2 cups diced cantaloupe (try any sweet fruit in season)
1 cup diced seedless cucumber
3 to 4 tablespoons fresh lime juice
2 tablespoons finely chopped red onion (I eliminated this, using sweet onion)  My red onions are always bitter) I don't know the problem.
1 tablespoon chopped fresh mint(substituted dried parsley)
2 tsp. olive oil
2 tsp. honey
2 tsp.  peanut butter (Jif) I do really prefer "organic" peanut butter
2 tsp. reduced sodium soy sauce
1 lb. thin sliced boneless skinless chicken breast

 Stir together cantaloupe, cucumber, lime juice,onion, chopped mint, oil and 1 tsp. of the honey in a medium bowl.  Season to taste with salt and pepper.  Cover and chill at least 15 minutes.



** Note: Whisk together peanut butter, soy sauce, 1/4 cup water and remaining 1 tsp. honey in small bowl for sauce while relish chills.  Season with salt and pepper to taste.( I microwaved for 20 seconds to blend mixture)

Prepare lightly oiled grill for medium high heat.  (You an broil or pan fry chicken too!)

Note:  ( I panned fried mine and brushed with peanut sauce) Served extra peanut sauce on side. When I served the chicken I sliced the breast on an angle.

Season chicken with pinch salt and pepper..Grill chicken, turning, until golden brown on both sides and cooked through about 4 minutes.

Halve chicken crosswise and transfer to 4 serving plates.  Top with sauce and serve with relish..Garnish with mint leaves.

8/14/12
2/14/13

 

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Spinach, provolone and Feta stuffed chicken breasts:

I know I have been making lots of meals with spinach.  It has been plentiful where I live and so nutritious so I am adding spinach to a lot of recipes as well as using it on sandwiches instead of traditional lettuce.  I decided to roll up some chicken breasts and add some seasoned spinach and provolone to some and and feta to the others.  Tasty and easy to make. Just thin out the chicken either by using a fillet knife or pounding it with a  kitchen mallet.

2 chicken breasts(sliced thin)
1 slice provolone cheese or crumbled feta
 1/2 cup seasoned spinach leaves (you can use uncooked  fresh spinach just season your chicken with garlic and oil before placing spinach on it)
1 clove garlic minced or garlic powder
Feta crumbles
plain bread crumbs
salt and pepper to taste

Saute spinach in olive oil and garlic.  Set aside.  Pound chicken until thin.  Place garlic spinach on top of chicken..Top with pinch of breadcrumbs.  Add 1/2 of a slice of provolone and or a few pieces of feta.  Roll chicken breast from narrow end..  Secure with toothpick..  Rub with olive oil.,.season with salt and pepper..  Cook chicken on top of stove in slight amount of olive oil.,just enough to slightly brown it.  Take out toothpicks   Bake in 350 degree oven for 30 minutes covered.. Take off cover(I use aluminum foil) and turn oven to broil..  Broil  until top starts to brown.. Note: I usually add a few red skinned potatoes(already cooked) and rub them with olive oil and season with salt and pepper and let them crisp a little as well..  I served the chicken over some of the spinach I had cooked along with red beets and the potatoes.. Enjoy!

I put a large piece of crumbled feta on spinach.

Roll and hold together with toothpick.

Original post 7/17/11 Healthy and flavorful..Start to finish 1 hour!

Broccoli and gnocchi Make it a side!

On my new way to staying healthy and keeping my mind focused on healthy meals this easy combination can be used as a side dish or a meal.

 

Note:  Portion control:  There is plenty of room on your dish for your Protein such as chicken or fish.

I'm thinking side dish today because I want more protein in my diet and less carbs but don't want to cut down on healthy vegetables so why not combine the veggies and carbs and make this a side for your chicken, turkey or fish meal.  I am.

1 large  head of broccoli cut in pieces, remove hard stems.  
1/4 cup virgin olive oil or a little more
2 cloves minced or chopped garlic
salt and pepper to taste
1 package store bought gnocchi or pasta 
grated or shredded Italian cheese ( I like Pecorino Romano but today used shredded Parmesan)

In a large pot with some added salt place all broccoli in water.  Cook on medium high. Bring to a boil  for several minutes.  Add packaged gnocchi and cook for several minutes more.  Do not overcook  Taste Test a piece of broccoli and a gnocchi.  Drain

In the same pot you cooked the broccoli and gnocchi add olive oil and garlic.  Simmer for a few minutes making sure not to burn garlic.  Add broccoli and gnocchi, toss well. Place on platter or in a large bowl and garnish with cheese.  Yummy!!! Enjoy! Serve with your protein as a possibility chicken......

Original 2/18/16

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Carlie’s Grandma’s rice pudding

Thanks to one of my We like to bake and cook group foodies I’ll have another delicious rice pudding recipe to choose from.

Thanks, Carlie

This recipe is very similar to a rice pudding recipe of  my aunts.  The difference being she used a water bath to bake it.

Enjoy!

Carlie's Grandma's Rice Pudding 
3 cups cooked and cooled overnight white rice
1/2 cup raisins or dried cranberries (I prefer dried cranberries but didn't have any this time)***( I didn’t use any dried fruit)
4 large eggs 
3 cups whole milk 
1 cup sugar 
1 teaspoon nutmeg 
1/2 teaspoon vanilla extract 
Mix rice and raisins or cranberries,then place in a well buttered 1 quart casserole dish. In a mixing bowl beat together eggs,sugar, milk,nutmeg and vanilla extract until frothy. Pour over rice mixture and bake for 45 minutes in preheated oven @ 375° or until a knife inserted in the middle comes out clean. Let cool completely before serving. Pour milk over each serving if desired.

NOTE:  I made the recipe as called for.  It was very good.

Tortellini salad

We are finally having a few warm days and I’m trying to keep myself busy with tasty cold salads.

Here is another great recipe!

Enjoy!!

I adapted the recipe to our taste!

servings

Ingredient Checklist

• 1 (9 ounce) package cheese tortellini 
• 
  
  
  1 small red bell pepper, julienned 
  
  
  
•         ¾ cup broccoli florets, blanched
• ⅓ cup shredded carrots 
• ⅓ cup pitted green olives sliced in half 
• 1 clove garlic, chopped 
• ½ cup mayonnaise 
• ¼ cup prepared basil pesto ( I used my homemade pesto)
• ¼ cup milk 
• 2 tablespoons grated Parmesan cheese 
• 1 tablespoon olive oil 
• 1 tablespoon distilled white vinegar (I used cider vinegar)
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.