Tuesday, March 21, 2017

Chicken Piccata with seasoned spinach, A Healthy Choice

One of my hubby's favorite meals is Chicken Piccata.

 I don't make it that often and I really don't know why although it probably is that I don't like to duplicate our meals too often and blogging really helps me with meal preparation. I love to share all my recipes to help others keep their daily menu interesting. 

  There are a few exceptions and that is pasta and rice.  For our family those two are always a welcome addition so most recipes include some type grain.



 Now on to the Chicken Piccata recipe.  I found this recipe in a Prevention magazine and I try to make as many healthier meals as I can.  I didn't have any pasta, rice or potato included with this meal.  I'll just be adding a side salad.  This recipe was generous so we can have seconds if we choose. Enjoy!






1/2 cup all purpose flour
1 1/2 lb. boneless chicken breasts
3 tablespoons olive oil
1/4 capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine(I eliminate wine most times)
1/4 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 lb. baby spinach

Combine flour and 1/4 tsp.each, salt and pepper in a 1 qt. zip lock bag.  Pat chicken dry.  Working in batches add chicken to bag, shake to coat and set on a plate in single layer.

Heat 2 tablespoons olive oil in skillet over medium heat.  Add chicken and cook, turning until golden brown. Cook through .  Transfer chicken to plate and cover to keep warm. Add remaining 1 tablespoon olive oil to skillet.  Add capers and onions, cook ,stirring until tender.  Add wine, broth and lemon juice and simmer until reduced by 1/3, about 4 minutes. 

 Transfer to bowl or dish.  Gradually add spinach to skillet with a few tablespoons water and cook, stirring constantly until wilted; about 3 minutes.

Divide spinach among 4 plates and top with chicken and sauce.

**I reversed and added my seasoned spinach to the top of the chicken.

Happy Cooking from my kitchen to yours!

 A Good Healthy Choice!


M.J.



12/21/11 
5/1/13 
7/24/13 
11/13/14 
4/29/15

Sunday, March 19, 2017

Sunday Blessings

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Wednesday, March 15, 2017

Garlicky roasted Shrimp, red peppers and feta:

I was browsing a Woman's Day magazine and came across this very appealing meal or even maybe an appetizer choice.  Yummy shrimp, red peppers and feta.  Can't beat this combination.  Enjoy!








1 lb. peeled and deveined shrimp
1- 12 oz. jar roasted red peppers, drained and cut into 1 inch pieces
4 scallions, sliced
4 cloves garlic,thinly sliced
2 tablespoons dry wine
1 tablespoon fresh lemon juice, plus wedges for serving
Kosher salt and pepper
2 tablespoons olive oil
4 oz. feta cheese, crumbled
Flatbread for serving

Heat oven to 425 in a 2 quart baking dish.  Combine the shrimp, peppers, scallions, garlic, wine, , lemon juice and 1/4 tsp. salt and pepper.

Drizzle with the oil and sprinkle with feta..Bake until shrimp are opaque throughout, 12 to 15 minutes..Serve with lemon wedges and flatbread, if desired..

From my kitchen to yours,


11/9/11

Shrimp, Asparagus and Egg Noodles: Great meatless Meal!!

I came across this recipe on All Recipes and thought it might be a meal my hubby and I would enjoy.  Asparagus is plentiful and watching for good sales of shrimp I managed to put this on the top of my list..Hope you enjoy!  We sure did!! 




Happy Cooking from my kitchen to yours!

1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and
deveined (I used cooked already cooked shrimp)
1 pound fresh mushrooms, thinly sliced (optional)
1/2 cup grated Parmesan cheese
salt and pepper to taste


In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately!  

Happy Cooking from my kitchen to yours,




8/19/12
3/3/14

Tuesday, March 14, 2017

Quick and easy Jambalaya!

I've always been fascinated by restaurants that serve Jambalaya and actually tried several places where they serve it.  I really like it on occasion but hesitated to make it because my hubby isn't crazy about spicy foods so when I came across a recipe in all recipes it was a day to experiment.

 When you try to duplicate a meal it is all part of experimenting with flavors.  I figured today might be the day to try and make something similar but not too spicy.

 This recipe was adapted to my liking and used Seasoned Chicken sausage (Johnsonville Brand fully cooked) in place of the shrimp and also a few pieces of boneless  chicken breast.

 If you like you can still add the shrimp..

 Note:  If using shrimp use approximately 1/2 lb. cleaned and deveined shrimp and add at the very end before serving.  Just enough to heat the shrimp.  I nice change and not too spicy.




Here is my version:

I heated approximately 2 tablespoons olive oil in a large skillet.  Added my sausage 2 links (sliced), 1/4 cup bell pepper diced, 1 diced small onion, 1/4 tsp. cayenne pepper..

 Make sure you cook sausage ,onion and bell pepper are slightly browned.  Then you add 2 cups of Swanson chicken broth and 1 cup white minute rice and 1/2 tsp. paprika.  I  brought everything to a boil and then covered the skillet until the rice was tender, approx. 20 minutes or less.

  If you do like it a bit spicier add 1 tsp. hot sauce and 1 tsp. Worcestershire sauce to it after rice is tender.    Easy to make and a one pot meal you can prepare in 30 to 40 minutes from start to finish..

Thin the meal  if desired with chicken broth if necessary!

Sorry :(. I forgot to get a photo!

 Happy Cooking from my kitchen to yours,


2/18/12