Chicken Thigh Quick Meal

While at Costco the other day I saw some chicken thighs and thought I could find something to do with them. We normally eat chicken breasts so this would be fun to find a new recipe. This quick meal comes from All Recipes with a few modifications of my own.

Recipe:

1/2 cup butter (a full stick)

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1/4 teaspoon pepper

1 tablespoon dried parsley

6-7 chicken thighs (mine were bone-in and had skin)

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Preheat the oven broiler. I had it set on the convection oven. Lightly grease a baking pan (I use Pam butter flavor)

In a microwave safe bowl, mix the butter, soy sauce, pepper, and parsley. On high, I microwaved for 1 minute, stirred, and returned for 30 more seconds.

Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

Broil chicken for 30 minutes in preheated oven, until juices run clear, turning every 5 minutes and basting with remaining butter mixture. Sprinkle with parsley to serve.

I paired this with the glaze carrot recipe I will be writing right after this as well as Radiatori noodles. This is a great meal to pair with rice though as well.

Enjoy!

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Lemon Chicken

Okay, so I have had this one recipe pinned for awhile now. Today, I decided to give it a shot. Here is the original recipe, and below is what I actually did. I had one fresh lemon on hand so I improvised a little bit and my husband is allergic to garlic so you will see I omit that ingredient most of the time.

Recipe:

1/4 cup extra virgin olive oil 

1/3 cup white wine

2 tablespoons lemon juice

1½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skinless

1 lemon 

Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. 

Pat the chicken breasts dry and place them smooth side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

Now because I used skinless, it did not brown (even with going in the broiler). I also thought I covered the breasts in salt but it could have used more, so don't be afraid of that step like I was. The final outcome was good. I have had tastier chicken but this was juicy and was rather healthy. My 2 year old twins gobbled it up and asked for seconds. I also paired with rice this time but I think this is a dish more suited for potatoes.

Best BBQ Chicken

We are a huge BBQ family. If the sun is shining (which is the majority of the year) we are typically BBQing or slow cooking! I was in search of a good marinade for chicken breast and came across this one on All Recipes. First let's go over the ingredients. Most of these I have just sitting in my pantry and fridge. Hopefully you do too. This is the full recipe but I highly suggest you split the recipe in half, which is what I am writing down for you. The full recipe is available with the link above.

Ingredients

•  3/4 cup vegetable oil
  • 1/4 cup and 2 tablespoons soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons and 2 teaspoons lemon juice
  • 1 tablespoon dry mustard
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons black pepper
  • 3/4 teaspoon finely minced fresh parsley
  • 4-6 chicken breasts
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Mix all ingredients except the chicken breast

The oil will begin to separate from the other liquids. It is okay.

I always pound the chicken breast before marinating for a juicer and faster cooking meat.   

Pound the meat between two sheets of plastic until about 1/4" thick. This is what it should look like afterwards. 

This is why I say to cut the recipe in half. This is 5 chicken boneless, skinless chicken breasts.

You can marinate for as little or as long as you would like. I typically let it sit in the fridge for 1-2 hours before cooking. 

Place marinated chicken breast on the BBQ over low heat for 20-30 minutes. 

Finished product!

I typically serve with veggies and either potatoes or rice. The best part is that the flavor of the meat goes with so many side dishes. Enjoy!

Chicken Tortilla Slow Cooker Meal

This meal has become a huge favorite with my family and with anyone I share it with. It originally came from a slow cooker book that I am borrowing from my mother in law. It is a simple crockpot recipe with ingredients you normally have around the house or are easy to store until you need to use. I cut the recipe in half as the original makes 6-8 servings and it is more towards the 8 servings!

Cooking Ingredients:

2 chicken breast

1 can undrained black beans

1 can of undrained stewed tomatoes

7oz of tomato sauce (it is half of the can shown in pic)

1/2 cup of salsa (you chose how spicey, we use mild)

1-2 cups of grated cheese ( I use one of the packs of mixed cheddar and jack)

A few handfuls of tortilla chips

Optional: small can of green chilis

Pour all ingredients exept cheese and tortilla chips into slow cooker and cook on low for 8 hours or on high for 4 hours.

When there is about 30 minutes left of cooking, remove the chicken breast and shred.

Place chicken back in slow cooker and continue cooking.

 To serve, place crumbled chips into a bowl

 Ladel soup on over chip and top with some cheese.

Enjoy!

Mediterranean Turkey Pita

Made this for dinner tonight and it was a big hit with the husband and the kids!
The original recipe is with Food.com

This is one of my kids' plates, they don't like lettuce or tomatoes in their wraps.
I made a few changes based on the ingredients I had in the house.

Ingredients:

Serves: 6

Yield:

Units: US | Metric

Meatballs

• 1 1/4 lbs fresh lean ground turkey (1 package)
• 1/4 cup chopped onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried mint (I left this out)
• 1/2 teaspoon parsley
• 1/2 teaspoon lemon pepper (be aware that most lemon pepper blends are salty, so add any additional salt sparingly)(left this out)
• 1 garlic clove , minced
• 1 teaspoon lemon juice

Sauce

• 1/2 cup nonfat sour cream(used non fat greek yogurt instead)
• 1/2 medium cucumber , peeled and finely chopped
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon black pepper
• 3 (6 inch) pita breads , cut in half crosswise (or flour tortillas)(used Lavash)
• 6 lettuce leaves , torn into pieces
• 1 medium tomato , chopped

Directions:

1. Combine turkey meatball ingredients; mix well. Shape into 18 (1 1/4") balls.
   
2. Using skillet coated with non-stick cooking spray, cook meatballs 8 to 10 minutes or until browned and no longer pink in center; stir occasionally.
   
   
3. Combine sauce ingredients.
4. Place 3 meatballs in each pita half. Add lettuce and tomato. Top with sauce.
5. Alternatively, place filling in a flour tortilla, and fold burrito style for a wrap!
   
6. Serves 6.

This recipe was definitely a keeper!