Tag Archives: Chicken

Slow Cooker Chipotle Chicken Tostadas

It’s still officially summer, but I broke out my slow cooker today.  I think about slow cooker meals as an essential for the fall and winter ….so I am getting a bit of a jump start! :)

I tossed some chicken tenders, diced tomatoes, cumin, chipotle chili powder and 2 of my farm share bell peppers….a red and yellow one, diced up.mixture in crockpot

I put the slow cooker on high heat and headed off to work for an afternoon client. (Could put on low heat for a bit longer if you desire!)

When I got home, I shredded up the chicken with 2 forks. Using a slotted spoon to remove some of the tomato juice, I topped a heaping spoonful of the chicken mixture on a tostada shell along with some shredded cheddar and baked until melted.

I added a few sliced green scallions, 2 slices of avocado and cilantro…to jazz them up!  Food is meant to be jazzed up, right?chicken lime tostados

Slow Cooker Chipotle Chicken Tostadas (low FODMAP)

Ingredients

  • 3/4 pound boneless skinless chicken tenders
  • 1 box Pomi chopped tomatoes (26 oz)
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili pepper (I use McCormick brand)
  • 1 yellow bell pepper, diced and de-seeded
  • 1 red bell pepper, diced and de-seeded
  • 8-10 tostada shells
  • 1 cup shredded cheddar cheese (reduced fat or regular as desired)
  • Garnish: chopped cilantro, avocado slices, and green part of scallion, diced

Instructions

  1. Put chicken, tomatoes, cumin, chipotle chili pepper, and bell peppers in slow cooker on high for about 3 hours.
  2. Turn off slow cooker, using fork shred chicken.
  3. Preheat oven to 375 degrees.
  4. Place 8-10 tostada shells on cookie sheet (depending on size of cookie sheet may need 2 of them)
  5. Using slotted spoon, to remove some of the tomato juice, add spoonful of chicken mixture on top of each tostada shell( about 2 tablespoons of mixture.)
  6. Top with about 1 1/2 tablespoons of shredded cheese per tostada shell.
  7. Bake for about 5 minutes--until cheese is melted.
  8. Garnish with avocado, green part of scallion and/or cilantro.
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Yummy! 

Olive and Rosemary Chicken

Hello….

The sun is shining but it is freeeeeeezing out.  Seriously.  Is it Spring yet?

I can’t wait to get outside and putter in my garden.  I love Spring….or should I say, I love Spring when it is warm outside.

Last night, I have a few girlfriends over just to catch up and do a bit of crafting, a glass of wine…some good appetizers.

But before the girls came over, I whipped up on skillet chicken dish that came together quite nicely…if I do say so myself.

I wanted to keep the dishes to a minimum so I would have less to clean up.  Who doesn’t like that, right?  I absolutely LOVE cooking but the clean up…not so much. :)  My husband Russ can attest to that! Ha!

So, this is what I did…

I infused some garlic into my olive oil in a medium skillet.  {Remove garlic, after infusing flavor-FODMAPers} and then added 4, 4 ounce chicken breasts that I seasoned with sea salt and pepper.

I then added some fresh rosemary and let the chicken brown up a bit.

Then I added a medley of olives.  I used olives without the pit…a lot easier to eat!mixed olives

Covered the pan, took it off heat and let the flavors permeate the dish.

rosemary, chix olives

While still warm, I added about 1 cup of part skim mozzarella cheese.melted cheese on chicken

I served this dish with boiled pasta {FODMAPers use GF pasta} seasoned with a bit of olive oil, butter and Parmesan cheese.

chicken is served

A quick and easy meal.  And so very yummy.  By the way, have you seen my new dowloadable cookbook and 21 day menu plans!?

I am so excited about these low FODMAP resources!  Please spread the word! Monash Uni reviewed the cookbook and the sales support their amazing research.   Here’s the link to purchase!  Thanks for your continued support! :)

Olive and Rosemary Chicken (low FODMAP)

Ingredients

  • 1-2 garlic cloves, cut in large chunks (to infuse in oil)
  • 1-2 Tablespoons olive oil
  • 4, 4 ounce chicken breasts (boneless, skinless)
  • Sea salt and pepper to season
  • Fresh rosemary (as desired, about 1 Tablespoon equivalent)
  • 1 cup mixed olives (get ones without pits!)
  • 1 cup shredded part skim mozzarella cheese

Instructions

  1. In medium skillet over medium low heat, add olive oil and garlic. (FODMAPers remove garlic pieces once flavor infused)
  2. Season chicken with sea salt and pepper and add to infused oil.
  3. Toss in some fresh rosemary. I added about 1-2 small sprigs or 1 Tablespoon chopped
  4. Brown on both sides cooking for about 20-30 minutes or until chicken is cooked through.
  5. Add olives and remove from heat and place cover over skillet. Let sit for about 5 minutes to infuse flavor.
  6. Add cheese sprinkling all over dish and return cover to help retain heat and melt cheese.
  7. Serve with salad and pasta dish or as desired. (FODMAPer: use GF pasta)
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Slow Cooker Stir-less Risotto

I love risotto but cooking it can be cumbersome.  The process requires constant stirring and the addition of  hot broth every second–or maybe it just seems that way– and sometimes, I simply don’t have the time to spend over the stove.

That is why, I love my slow cooker.

Simple add your favorite risotto ingredients and slow cook while you run around picking up kids, get a walk in with the dog, create a blog post…or at least that is what I will be doing. :)  With just one child left living at home… I still find I am busy, especially at the dinner hour.

Risotto is made with arborio rice.  This rice has high starch kernels that are white, short and fatter than most short-grain rices.  The increased starch content lends itself to a finished creamy textured rice dish.  What’s not to love about that!

This recipe is easy and yummy and can be adapted to your own concoction by  adding in your family favorites–peas and chunks of ham, chicken sausage, shrimp, caramelized butternut squash and spinach, kale, golden raisins and toasted pine nuts….you can get fancy or keep it simple. And of course, FODMAPers, choose your add ins according to your own tolerance.

I saute a bit of oil with fresh garlic.  [FODMAPers remove the garlic after you infuse flavor]. Carefully add the oil right in the crockpot, and add in some chopped basil leaves. Love fresh basil!

Add some chicken or veggie broth[FODMAP followers use homemade] and white wine [can omit wine if you want-just up the broth] and put on high for about 2  hours.

Just prior to serving toss in cooked meats, if desired–shredded chicken,diced ham chunks, sautéed shrimp. And add in some favorite leafy greens or peas–just to wilt or lightly cook up.

Garnish with fresh grated Parmigiano Reggiano cheese–expensive but OH>>>so tasty. This Italian Parmesan cheese has a granular texture that simply melts in your mouth and adds a savory finish to the risotto.

And of course you can always toss more fresh basil or chopped chives for a flavorful garnish.

Here’s a peek of my spinach risotto–simply make the basic risotto and add in chopped fresh baby spinach.  YUM!

I also experimented with a kale, raisins and pine nuts mixture.

{Kale has not yet been tested FODMAPers}

I just tossed in some chopped kale, raisins, and toasted pine nuts on top of the almost cooked risotto and let simmer for about 2-3 minutes.

Get creative people!  I know you can!

But before I let you go, I have a give-a-way for my FODMAP followers.  I just received a 3rd edition Monash University low FODMAP diet booklet to give-a-way!

One lucky winner will be randomly picked! Just provide a comment about what types of recipes you are hoping to see on the blog.  I need your help for some creative inspiration!

And on another important note:  The Kate Klim CD winner is Nan!  Thanks for providing a nice comment about how you spend quality quiet time with those you love!  Love it!

Here’s the basic risotto recipe for YOU!

Slow Cooker Stir-less Risotto

Ingredients

  • 2 TB olive oil
  • 2 garlic cloves, cut in half
  • 1/4 cup fresh basil leaves, cut in slivers
  • 1 1/4 cup arborio rice
  • Splash white wine (about 2 TB)
  • 2, 14.5 oz cans chicken broth [FODMAP followers use 3 3/4 cup homemade chicken broth}
  • Salt and pepper, to season
  • ADD ins of choice: 2 cups fresh spinach {FODMAP friendly}
  • OR 1 cup chopped Kale, 1/4 cup raisins and 1/4 cup toasted pine nuts {not sure about FODMAP content of kale; limit raisins to 1 TB per serving}
  • OR Ham chunks and peas {FODMAP followers limit peas to 1/3 cup/ serving}

Instructions

  1. In medium size saucepan, add oil and garlic over medium heat to infuse garlic flavor. {FODMAP followers remove garlic}
  2. Add oil to crockpot carefully and add in chopped basil.
  3. Add in rice and mix to cover rice in oil mixture.
  4. Add in wine and broth. If not using wine, add 2 TB water or a bit more broth.
  5. Cook on high for about 2 hours or until rice looks creamy-not dry. DO NOT overcook or rice will become mushy.
  6. Add in cooked meats or green vegetables--just to warm up and blanch--about 2-3 minutes.
  7. Garnish with a generous amount of finely grated Parmesan cheese, chives and/or basil --if desired.
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Sante Fe Tomato Lime Chicken

It’s that time of year again!

Got out my slow cooker for some warm and hearty dinner recipes.

I love when my food cooks while I am busy doing other fun things.

While I was creating this slow cooker chicken dish I am about to share with you, my son, Brennan asked why I don’t usually follow recipes. I really didn’t have a good response except that I have ‘never been much of a rule follower.’  Just my nature. My husband, Russ on the other hand, is the BIGGEST rule follower I know. :)

Funny how that works, right?  Perhaps we balance each other out? :)

To start, I gathered a lime to juice.

Selected a yellow pepper and some scallions to dice.

Added a can of simple diced tomatoes.

Browned up some chicken and placed it on top of the diced vegetables.

I did add about 1/4 tsp. chipotle chili powder and about 2 TB of lime juice to the mix and cooked in my slow cooker for about 3 hours.

I shredded the chicken using 2 forks.

When the chicken was all cooked and almost ready to serve.  Brennan thought we should add a bit of cheese on top.

 Recipes should always be open to last minute improvising.

I also added a bit of cilantro because I love it –but completely optional–fresh basil might be nice too!

Great idea!  Cheese-y shredded chicken infused with lots of yummy flavors.

Sante Fe Tomato Lime Chicken (FODMAP friendly)

Ingredients

  • 1 lb boneless skinless chicken breast
  • salt and pepper
  • 1 garlic clove
  • 2 TB oil
  • 1, 14.5 oz can diced tomatoes (FODMAP followers check ingredients)
  • 1 small yellow pepper, deseeded and chopped
  • 1 small bunch scallions, chopped (FODMAP followers use green part only) -about 1/3 cup
  • 1 large lime juiced (use about 2 TB juice)
  • 1/4 tsp Chipotle chili powder (FODMAP followers I do not know if this is low-may delete or check tolerance)
  • 1/2 cup shredded part skim mozzarella cheese
  • 2 TB chopped fresh cilantro or basil to garnish *optional

Instructions

  1. In large skillet heat the olive oil over medium heat and add garlic clove to season oil.
  2. Remove garlic.
  3. Season chicken with salt and pepper and cook about 3-4 minutes each side to brown the meat, but not cook through.
  4. Add tomatoes, diced pepper and scallions to crock pot that is set on low setting.
  5. Top with lime juice and chipotle seasoning if using and give a gentle stir.
  6. Place browned chicken on top of vegetables.
  7. Cover slow cooker and cook for about 3 hours on low.
  8. Take 2 forks and shred chicken.
  9. Sprinkle mozzarella cheese over the shredded chicken and replace cover on slow cooker for 5 minutes--cheese should melt right up!
  10. Garnish with fresh herbs if desired.
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Are you a rule follower my nature?

Cheesy Yogurt and Herb Chicken

I am a chicken fan. {Just saying’}

I admire those that can eat a vegetarian diet but my body and taste buds do enjoy a bit of  meat.

Today I made a Cheesy Yogurt and Herb Chicken.  Serious yum. Very moist and very savory.  

I am not a steak or burger fan and can vividly remember picking out the beef out of my mom’s American Chop Suey as a child…I never liked a McDonald’s burger {thankfully} BUT chicken that’s a whole other story… I could eat it almost everyday.

I was inspired by a Pinterest recipe post…again!  The notes on Pinterest suggested to use Greek yogurt in this recipe but the original recipe used mayonnaise.  I chose to use Greek yogurt too.  Greek yogurt has more protein {2 1/2 times more} than traditional yogurt, a bit less calcium and less lactose. {FODMAP followers can opt to use an acceptable  lactose free plain yogurt depending on your personal tolerance). Between the chicken and the Greek yogurt this recipe is a protein lover’s dream.

This quick fix recipe {who doesn’t love that?} made with Greek yogurt, parmesan cheese and spices is a keeper.  We are all so busy…so LESS is more, right?

Like most recipes I try, I like to add my own personal twist.

I opted to brown my chicken a bit first as I like the flavor a bit of browning can add to meat. 

So…I sautéed a bit of garlic in olive oil over medium heat in a medium size skillet (FODMAP followers, remove garlic after you infuse the flavor) and then added 3 good size chicken cutlets to the pan.

Cook for about 5 minutes on each side just to brown, not thoroughly cook through–just browned.

While browning the chicken, mix up some Greek yogurt (or lactose free yogurt) with grated parmesan cheese.

Then add some fresh herbs…I chose some thyme and chives.

Place the browned chicken in a casserole dish (I used a pie plate) and top with the yogurt mixture.

Bake for about 35-40 minutes depending on thickness of your cutlets—could even be a bit less–until cooked through and juices run clear.

Let sit for a few minutes and then serve.  Perhaps top with a sprig of leftover thyme to make your chicken look fancy. :)  This chicken is SO moist and delicious.

YUMMMMMMMYYYYYYYY!

I hope everyone in the US enjoyed a relaxing labor day weekend.  I sure did…complete with a massage on Saturday, a couple walks with Russ and Lucy, and a family cookout.

Here’s to a GREAT week.  Take good care of yourself.

Cheesy Yogurt and Herb Chicken

Ingredients

  • Serves about 4
  • 1 lb- 1 1/4 lb. chicken cutlets (boneless, skinless) seasoned with salt and pepper
  • 2 TB. olive oil
  • 1 garlic clove, slice in 3-4 slices
  • 1/2 cup parmesan cheese
  • 1 cup Greek yogurt (or lactose free)
  • salt, pepper to taste
  • 1 TB chopped fresh chives
  • 2 tsp. fresh thyme leaves (more to garnish if desired)

Instructions

  1. Preheat oven to 375 degrees.
  2. In medium skillet, saute garlic in olive oil over medium heat to infuse flavor. (FODMAP followers remove after flavor is infused) otherwise keep in skillet.
  3. Add chicken breast and cook about 5 minutes each side just to brown but not fully cook.
  4. While chicken is cooking, mix yogurt with parmesan cheese, salt, pepper and herbs.
  5. Remove chicken and place in casserole dish (I used a pie plate with just 3 cutlets)
  6. Top with yogurt mixture and place in preheated oven.
  7. Bake for 35-40 minutes (may be a bit more or less depending on thickness of cutlets-cook until juices run clear and flesh no longer pink)
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Asian Sesame Chicken Stir Fry

Hope you are having a GREAT week. I have been feeling a bit beat, on antibiotics (ugh!), but trying to keep it all in perspective and get over my BIG self!  I have been doing lots of cooking this week which always makes me happy.

I love Asian inspired recipes so this recipe is a staple in my house.  It’s quick, easy and kid and dietitian approved.


Soy sauce takes no time at all to infuse its savory flavor into meat, tofu, veggies or whatever you choose to season with it…so it’s a great last minute marinade to whip up.  I love that you can get ginger minced up and ready to roll in recipes.

Love this mixture of sesame seeds, the black seeds add some color and dimension to this recipe.

Simply mix the soy sauce, sesame oil, ginger and some sesame seeds and you are good to go.  If you need a bit of spice use some cayenne pepper (a small sprinkle) and/or some garlic. (FODMAP followers use a bit of garlic infused oil.)  Here it is marinating…

I like to cut up the chicken into bite size pieces and stir fry up!

Then sauté some seasonal veggies and toss in a bag of  brown rice (I use the Trader Joe’s microwave brown rice–ready in 3 1/2 minutes!)-  for a quick fix dinner.

Today’s farmer’s market finds…Swiss chard, mini eggplant combined with some store bought summer squash…so yum!

And yes, my kids liked it.

And I entered this recipe on Mr. Food Test Kitchen with a chance to be on TV! Check out contest here!

Asian Sesame Chicken Stir Fry (FODMAP friendly)

Ingredients

  • 3/4 lb. boneless skinless chicken breast, thinly sliced
  • 2 TB soy sauce ( I use San-J Tamari, reduced sodium)
  • 1 TB sesame oil
  • 1 TB minced ginger
  • 1 TB sesame seeds (I use a mixture of traditional with black seeds too)
  • 2-3 cups of veggies of your choice (I used Swiss chard, summer squash and mini eggplant)
  • 1 TB olive oil.

Instructions

  1. In medium size glass bowl, mix soy sauce, sesame oil, minced ginger, sesame oil.
  2. Add chicken to marinade and refrigerate until ready to cook 15 minutes or up to an hour and be sure to turn chicken over to ensure even coverage of marinade.
  3. Add chicken to non stick skillet and cook over medium heat until chicken is browned and cooked through. Remove chicken to plate.
  4. In same skillet, add 1 TB oil and sauté vegetables until al dente.
  5. Add back chicken while microwaving brown rice.
  6. Toss rice into skillet and add a dash of soy sauce. Stir to blend. EAT!
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Sweet Teriyaki Chicken Salad with Grapes

Every summer we try to visit Saratoga Springs, NY and connect with our dear friends, Neil and Dianna.  Dianna and I go way back to our dietetic internship days at the Brigham and Women’s Hospital in Boston.

One visit Dianna packed a picnic lunch with chicken salad sandwiches that were outrageously good.  I remember she started with a grilled teriyaki chicken breast and added some grapes [YUM] so I decided to re-create the recipe today.

First I whipped up a homemade teriyaki sauce.  I decided to add some fresh pineapple to my sauce.

In my Ninja-blender that Russ purchased for me :), I whirled a bit of pineapple, soy sauce, sesame oil, minced ginger and brown sugar.  Then I cut some chicken breasts in half to make them thinner for quicker cooking and covered them with my homemade teriyaki sauce.  I allowed the chicken to marinate in the fridge while I headed to visit with a few clients in my nutrition consultation practice. [Yes, I was whirling marinade at 7 AM in the morning!]

When I returned home, I was so happy to find Chelsea and Russ grilling up the chicken.

I purposely marinated extra chicken so that we could use half for our evening dinner, and use the extra to make chicken salad. Tonight we ate the chicken with a side of my Tomato Lime Quinoa recipe!  Deelish.

After dinner, I diced up the extra chicken to make the chicken salad.  I like the sweet and salty combo of teriyaki, grapes and a scallions.

What a delicious way to use extra chicken.  Mmmmmm…..

I added green grapes because that is what we had in our crisper, but red grapes add nice color too!

Sweet Teriyaki Chicken Salad with Grapes (FODMAPs friendly)

Ingredients

  • 2 full chicken breasts, cut in half to create thinner cutlets
  • 1/4 cup reduced sodium soy sauce
  • 1 cup fresh pineapple chunks
  • 1/4 cup water
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 15-20 grapes, cut in 1/4's
  • 2 scallions (FODMAP followers use green part only)
  • 2 TB Mayonnaise (I use Hellmann's light)
  • Salt and pepper to taste

Instructions

  1. Place chicken in medium size glass or ceramic casserole dish or bowl.
  2. Blend soy sauce, pineapple, ginger, sesame oil and brown sugar in blender.
  3. Add water to mixture and drizzle over chicken, cover with plastic wrap and place in refrigerator overnight or for several hours to marinate.
  4. Prepare grill when chicken is fully marinated, and grill until thoroughly cooked.
  5. Set chicken in refrigerator to cool down a bit for about 5-10 minutes, then slice into bite size chunks. In bowl place chicken, grapes, scallions and mayonnaise and blend.
  6. Season to desired taste.
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Cooking School

This past week, I joined my sister Dee in Miami!

Dee was the recipient of the President’s Award from her employer which included an all expense paid trip to Florida.  This was a very prestigious award and the company provided 4 days of the royal treatment.  The best part… I was invited as Dee’s guest!  Yes, I am one lucky sister!

We had the luxury to select two excursions as part of our experience in Miami.  My top choice was to enroll in a culinary class at the Biltmore Hotel in Coral Gables, a beautiful and historic landmark in Southern Florida.  The cooking class was a kick and exceeded my expectations.  I love cooking and hoped to learn a new trick or two.  Our fabulous teacher and chef was Jeannette Stefan-Ozga… here she is with my sister Dee!

There were about 15 of us present for the class and we were divided into 4 groups: Team Spring Roll, Team Crab Cake, Team Asparagus and Team Tuna.  I really wanted to be on Team Spring Roll as I had never cooked anything using spring roll wrappers.  Plus, I was intrigued by the recipe! 

Here I am with my teammates.  Team Spring Roll rocks!  We worked very well together and made a mean spring roll. Check these beauties out….

For those of you on a gluten free diet or low FODMAP diet, these rice spring roll wrappers are a wonderful way to enjoy an Asian style spring roll without wheat.

Team Crab Cake made an amazing crab cake, which was crispy on the outside and light, fluffy and flavor-infused on the inside.  To create this great texture, the crab cake mixture was dipped in flour, egg and finally the breadcrumb mixture and then cooked up in a skillet with oil. [Unfortunately not FODMAP friendly :( ]

Dee was on Team Asparagus, here they are… They sure like they are having fun, right? 

Team Asparagus made a delightful phyllo dough asparagus dish with parmesan and prosciutto.  Here the rolled asparagus awaits their trip to the oven.

My sister Dee and her teammates did a wonderful job plating their phyllo dough rolled asparagus…beautiful, right?

One of the little tricks we learned in class was how to curl up sliced scallions and turn them into little curly-Q’s.… cut scallions in small strips and drop into ice water.  The small green threads curl right up.  Adding the curly-Q’s onto your plate for decoration looks very cute!

Here is our  GREAT group…we had so much fun! 

NOW that I am back home with my family (Yay, I missed everyone!) and I now know how to use rice spring roll wrappers, I thought I would create a heartier spring roll.  My daughter Chelsea was home thankfully so she gave me a hand with this project.

First we used this little gadget to julienne cut the veggies, this is simply called a  julienne peeler. I learned how to properly use one of these gadgets at my cooking class!

I cut up some carrots, cucumber and summer squash.  To infuse color into the spring roll, use primary the julienned skin of the summer squash and cucumber rather than the mushy white center. [I learned this trick at my cooking class too!]

Then I briefly marinated some chicken breast and cooked it up with some Asian seasonings and sesame seeds.  Whipped up some rice stick noodles and then hydrated the spring roll skin in hot water which just takes a minute. Here Chelsea is about ready to roll the cooked chicken, noodles and veggies…

How deelish does this spring roll look?….YUM!

Here’s my recipe!

Asian Salad and Sesame Chicken Spring Roll [FODMAP-friendly]

Ingredients

  • 1 boneless skinless chicken breast, sliced in 10 even strips
  • 2 TB and 1 tsp. reduced sodium soy sauce
  • 2 tsp. sesame oil
  • 1 tsp fresh ginger, minced
  • 1-2 tsp sesame seeds (I used a mix of black and white)
  • 1 TB peanut oil
  • 2 medium carrots, peeled and ends trimmed
  • 1/2 English cucumber, end trimmed
  • 1 medium yellow summer squash
  • 3 TB fresh cilantro, chopped
  • 2 tsp rice wine vinegar
  • 3 oz rice sticks (about 1/3 of 8 oz container) [I used kitchen scissors to cut out portion of noodles I needed and reserved the rest for another recipe.]
  • 10 spring roll wrappers

Instructions

  1. Marinate chicken by placing strips in small glass bowl and drizzle with 1 TB reduced sodium soy sauce, 1 tsp sesame oil, 1 tsp ginger and sesame seeds. Set aside to marinate for about 15 minutes.
  2. Julienne carrots, cucumber and summer squash keeping each vegetable separate-slicing primarily outer skin, not mushy center using julienne peeler.
  3. Add peanut oil to medium skillet over medium heat. Lift chicken out of marinade with fork to allow marinade to fall back into bowl. Add chicken carefully to skillet. Cook until chicken is cooked through about 6-8 minutes. Set aside.
  4. Make dressing for carrots by mixing 2 TB cilantro, 1 tsp soy sauce, 1 tsp rice wine vinegar and 1/2 tsp sesame oil. Drizzle over julienned carrots in small bowl.
  5. In large saucepan, boil water in preparation for rice sticks. Cook according to package directions.
  6. Drizzle 2 tsp. sesame oil over noodles and set aside.
  7. Hydrate spring roll wrappers by adding individually to large bowl filled with very warm-hot water. Remove from water when fully pliable and place on plastic cutting board.
  8. Place chicken, noodles and veggies near edge of wrapper and roll up burrito-style.
  9. Create light dipping sauce with remaining 1 TB soy sauce, 1/2 tsp sesame oil, 1 tsp rice wine vinegar and sprinkling of cilantro to taste.
  10. Cut spring rolls on diagonal and enjoy.
  11. (Recipe based on the Biltmore's Vietnamese Summer Roll recipe)
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Cilantro Ginger Chicken Meatballs

Dear Tony (my Italian Father-in-law),

The meatball recipe I am providing is no where near what you had the pleasure in devouring as a young child of an amazing Italian cook!  But, I have to say, I really like my recipe.  It’s a little out of the ordinary…but I do think, if you tried them, you’d like them!

Love (your favorite daughter-in-law),

Kate

Even though my married name is Scarlata, I am not a big fan of traditional Italian foods so I tend to create my own take on some of their staple foods.  So, this week I made meatballs with ground chicken, cilantro and ginger…alot different than your traditional Italian meatball recipe…  But these little meatballs truly taste AMAZING!!!!

I buy my ground chicken from Whole Foods Market.  Nothing quite compares and I am happy to report, it does not have pink slime. Did you hear about pink slime in the news?  Yikes!

This recipe is easy to whip together…you just… mix the ingredients all in one bowl, form into meatballs, bake them up and serve as lunch or dinner with jasmine or basmati rice OR make into smaller meatballs as a tasty appetizer.

I like a little dipping sauce to serve with these little tasty meatballs.

Cilantro Ginger Chicken Meatballs

Ingredients

  • 1 pound ground chicken breast
  • 2 scallions, diced (fodmap followers-use green part only)
  • 1/2 tsp ground ginger or use grated fresh about 2 tsp.
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 cup fresh cilantro, chopped
  • salt and pepper
  • 1 egg
  • 1/2 cup bread crumbs (fodmap followers-use acceptable gluten free crumbs)
  • Dipping sauces:
  • Sesame soy dressing:
  • Peanut Coconut Drizzle
  • 2 heaping tablespoons all natural peanut butter
  • 1/4 cup chicken broth (fodmap followers use homemade broth or suitable brand)
  • 1 tablespoon soy sauce
  • 2 tablespoon light coconut milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together-best done with your hands to really mix well.
  3. Form into desired size meatballs.
  4. Place on cookie sheet that has been lightly oiled.
  5. Bake until no longer pink in the middle about 15-20 minutes depending on size.
  6. Serve on platter with toothpicks with dipping sauce if using as appetizer or over a bed of your favorite rice.
  7. Mix up desired dipping sauce. For peanut coconut drizzle, place all the ingredients in small sauce pan over low heat, stir to blend and cook until sauce is creamy and warm.
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http://blog.katescarlata.com/2012/04/05/cilantro-ginger-chicken-meatballs/

Sauce options:

For my Asian Sesame Soy Dressing, click here.

Mix and serve alongside meatballs or drizzle over meatballs on a bed of rice.

Or try…the Peanut Coconut Drizzle as above in recipe!

Place meatballs over a bed of rice and drizzle with Peanut Coconut Drizzle OR serve alongside meatballs as a dip.

 

Sesame Parmesan Chicken

This chicken recipe has been my  favorite lately.  I have made it 2 weeks in a row. :)  I love that is is simple and very family friendly.

Mix equal amounts of parmesan cheese…

and sesame seeds.

I usually start with about 3/4 cup of each.

Purchase chicken cutlets or pound chicken breasts to even thinness.

Dip chicken in whisked eggs or egg whites then dip in mixture of sesame seeds and parmesan cheese.

Press seed/cheese mixture into chicken.

I brown up the chicken in a skillet over medium heat with a bit of olive  oil.

I love this chicken cooked up, sliced and placed over a yummy spinach salad.  My kids like it as a heartier meal with potatoes and veggies –perhaps some roasted bell peppers and zucchini or sautéed green beans?

Make extra for the week…yum!

Sesame Parmesan Chicken

Ingredients

  • 1 pound boneless chicken breast, cut in thin cutlets or pound chicken on your own to 1/2 inch thickness.
  • 2 eggs or 4 egg whites, whisked
  • 3/4 cup sesame seeds (I buy a big bag from Bob's Red Mill)
  • 3/4 cup parmesan cheese, grated
  • 2 tablespoon olive oil

Instructions

  1. Mix sesame seeds with parmesan cheese.
  2. Dip chicken breast in egg then dip into sesame/cheese mixture.
  3. Press seed mixture into breast to help it adhere to chicken.
  4. Heat skillet over medium heat with olive oil.
  5. Add chicken carefully to heated skillet allowing chicken to brown prior to flipping, about 5-7 minutes.
  6. Cook chicken through so no on longer pink --this may vary depending on how thickness of cutlets...total cooking time 12-15 minutes or so.
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FODMAP followers this recipe should be tolerated but it slightly over the sesame seed limit–perhaps adapt this recipe and  use 1 cup parmesan cheese and 1/2 cup sesame seeds.