Grilled Chicken Shepherd's Pie with Low Carb Cauliflower Colcannon

That's a mighty big name for this recipe and the recipe is somewhat detailed, but it is worth every ounce of effort.  Especially if you love shepherd's pie and are on a low carb eating plan.

I have to show you my newest kitchen gadget that I bought at the class this past week.  It chops garlic and make pretty quick work of 4 cloves!  I love it!  It is so easy and you pop it right into the dishwasher (top shelf for cleanup).  It looks like a cute little robot.

Since the sneak peek photo has some of you anxious for the recipe, I'll not spend a lot of time on an intro, other than this is a low carb version of a recipe I received in an authentic Irish cooking class this past week.  It was a fun class with several tasty dishes, but hands down this one was my favorite.  So much so that I had to alter it for low carb.  The dish we sampled was made with smoked chicken thighs and the smoky flavor came through the dish.  I had grilled chicken breasts in the fridge from earlier in the week that I chopped up and put into this dish.  I also substituted the peas with asparagus and added celery.

This was my first go at making mashed cauliflower.  Up until today, I've not been fan, but this dish has won me over.  

I hope you enjoy the recipe!

Chicken and Dumplin's

Seems my blogging lately has been related to our food days at work.  This month's theme is our mother's best recipe. Unfortunately, the two recipes that I think are mom's best aren't suitable for the bus trip into the office.

I did my recipe prep over a couple of evenings.  First I cooked the chicken, cooled it and refrigerated the broth overnight.  I got a big ol' slab of fat from the top resulting from the night in the fridge.  I picked the chicken and then put everything together the night before taking it to work.

Of course, I had to do a sampling to make sure it as fit to take to work <grin>.  As luck would have it,  my eating a bowl reduced the quantity just enough for the remaining chicken and dumplings to fit into the Tupperware bowl for transporting.   I was thrilled to have kept myself from having seconds! 

I can't wait for our potluck tomorrow and having another serving of this comforting dish!

Bacon Wrapped Stuffed Chicken Breast

Bacon...that's all I need to hear and I'm ready and salivating.
I probably consume more bacon that I should, but what can I say, I love the stuff and it is a staple in my low carb way of eating and I don't see that changing anytime soon.

This recipe was inspired from a picture I saw on Pinterest.  I was looking for something different to jazz up a normal boring chicken breast, and remembered the picture I saw and that was all the inspiration I needed.

The chicken was so juicy and moist, and reheated well in the microwave.  When I took my leftovers to lunch, folks in the lunch room were totally envious!

Bacon Wrapped Stuffed Chicken Breast

Ingredients:

2 chicken breasts
2 slices pepper jack cheese
2 slices Virginia Baked Ham
8 slices of bacon
1/2 tsp. salt
1/4 tsp. pepper

Instructions:

Preheat the oven to 350 degrees F.
Line a baking sheet with foil.

Create 4 slits in each chicken breast by diagonally slice the chicken breasts, being careful to not cut them all the way through.

Quarter each slice of cheese and stuff into each of the four slits.
Do the same with the ham slices.  It doesn't have to be pretty, you'll be wrapping bacon around the entire thing, so don't worry.

Salt and pepper each breast.

Next carefully wrap the bacon around each chicken breast, making sure the cheese and ham stay in place, overlapping the bacon ends until you have swaddled the entire chicken breast in bacon.  Secure the top and the bottom pieces of the bacon with a toothpick to keep everything in place.

Add some additional pepper to top off the wrapped chicken if desired.

Place the chicken on the foil lined baking sheet and bake for 30 minutes.  Flip the chicken breast and cook an additional 30 minutes or until the bacon that was on the underside turns crispy.
Add a salad or some nice green veggies as a side and dig in!

....and That's What's Cooking at Cathy's ~ Enjoy!

Lemony Chicken

This recipe is one that just happened.
I recently returned from Italy and while I was there, I purchased this cute little glazed terracotta cooking pot.  The pot required soaking for 24 hours before use, and I had decided to do that so it was out of the way and I could use the pot whenever I was ready.


Well, once it had soaked, I was anxious to use it.  I did a quick inventory of the fridge and augmented with a little fresh rosemary from my garden, this dish was born.


I really liked the result, the chicken was tender and the bright lemon flavor was not overpowering.  A co-worker and a friend did taste testing for me and both really liked the dish, so I thought I would share it with you.

Grapefruit Balsamic Glazed Chicken Breasts

I made a huge purchase of pink grapefruit and I've been searching for ways to use them up! (What was I thinking?!?!?)

I love grapefruit and the bag was a good buy, but honestly, I've shared and shared and I still have plenty!  These guys take up so much space in the veggie drawer.  In effort to reduce the stash,  I've been racking my brain trying to figure out how use them  besides eating them for breakfast, juicing them and making sorbet (not that those are bad options).

Ah ha!  An idea blooms....after all it is spring and the weather here has been unseasonably warm and what goes with warm weather?  Of course, cookouts!   A quick trip through the local Price Chopper for some chicken breasts and a jalapeno pepper and oh, a freshly filled backup tank of propane and I was soon back home putting on my apron and firing up the Weber.

I gathered ingredients from the fridge and cabinets, totally flying by the seat of my pants and completely unsure of the end result.  I have to say I was pleased with the result and plan on fixing this recipe again soon.  Many of the items included in the recipe came from The Olive Tree. 

Grapefruit Balsamic Glazed Chicken Breast
Serves 2

Ingredients:

2 skinless boneless chicken breasts
2 teaspoons of Butter Extra Virgin Olive Oil  
1 teaspoon of Smoked Bacon Chipotle Salt  
2 ruby red or pink grapefruits
1 Tablespoon brown sugar
1 Tablespoon granulated sugar (or more to suite your taste preference)
1 Tablespoon Grapefruit Balsamic Vinegar
1 teaspoon finely minced jalapeno (seeds and membranes removed)

Directions:
Prepare the chicken breasts for grilling by coating them well on both sides with the Butter Olive Oil.
Season the chicken breasts on both sides with the Smoked Bacon Chipotle Salt.
Set the chicken  aside while you prepare the glaze.

Halve and section one of the grapefruits, removing all the seeds.  Place sections in a medium saucepan.
Squeeze any remaining juice from the grapefruit into the saucepan.
Halve and squeeze the juice from the second grapefruit, removing any seeds, into the saucepan.

Add the brown sugar and granulated sugar to the grapefruit. Taste and adjust sugar if necessary.
Add the jalapeno pepper and bring the mixture to a rolling boil.  Stir occasionally to prevent any sticking.
Boil the mixture until it reduces by half.
When the mixture is reduced, stir in the Grapefruit Balsamic Vinegar and mix thoroughly.
Boil another 5 minutes and remove from heat.

Grill the chicken breasts.  After the initial chicken flip, baste the cooked side of the chicken breast with the grapefruit balsamic reduction.  When chicken has cooked completely, flip again and brush he unglazed side of the chicken with the sauce.
(I know, I know.... you aren't supposed to flip meat more than once while grilling, but I did flip these a couple more times to get a nice glaze on them.    
Remove from the grill and serve.

To accompany the chicken, I grilled  asparagus spears  seasoned with sea salt, cracked black peppercorns and a little drizzle of the Butter Olive Oil. I put them on the grill when the chicken was nearly done.  Give the pan a shake a time or two during the cooking so the spears cook evenly.

Once plated, I topped it with a grating of fresh Parmesan cheese and a few pignoli (pine nuts).

...and that's What's Cooking at Cathy's ~ Enjoy!

Grapefruit Balsamic Glazed Chicken Breasts

This week's entry is simple and easy to make. I have this wonderful bottle of Grapefruit Balsamic Vinegar sitting on my counter from olivetreekc.com.  It is lip smacking good and today I decided to make a little sauce to drizzle on the grilled chicken I was having for lunch.

I typically prepare chicken on my George Foreman Grill, seasoning it with basic salt, pepper along with a little sprinkle of chili and cumin for added kick.  I fix enough for heat and eat or to slice and dice on salads during the week to make meal prep easier. 

Grapefruit Balsamic Glaze

Ingredients:

1 Tablespoon Grapefruit Balsamic Vinegar
1 Tablespoon Water
1/2 teaspoon Truvia
1 grilled chicken breast

Directions:


Place the ingredients in a small saucepan or a small saute pan (I use my non-stick saute pan for easier cleanup).
Mix the ingredients together with a whisk and heat over medium heat.
Let the mixture reduce, stirring constantly.

When the mixture thickens, drizzle it as a glaze over your sliced chicken breast and serve with a vegetable of your choice.

and that's What's Cooking at Cathy's ~ Enjoy!

Balsamic Chicken Wraps

Like much of the population, I have made a goal for myself in the new year to lose some weight and eat healthier.  I have established my benchmark and goal and have enlisted a friend to keep me on track.  I am determined!
As a result, the blog will include recipes that I am making to help me on the way to becoming thinner and healthier.

To start the saga, I purchased some chicken breasts on sale at the local market.  They were a deal because they had skin on and ribs. 
I first set up my Kitchen-Aid and attached the meat grinder.  This machine is a beast and I love using it.  If you don't have one or don't have any desire to grind your own meat, you can purchase pre ground chicken at the market.  

 A good sharp knife and about 10 minutes and my chicken looked like I had purchased it skinless and boneless.

I carved each breast into strips that would easily go into the grinder and what resulted was lovely lean freshly ground chicken.

Balsamic Chicken Wraps

Ingredients:

30 ounces ground, skinnless, boneless chicken breast (4 large)
2 cups red cabbage leaves, finely chopped
14 green cabbage leaves
3 teaspoons roasted minced garlic
6 Tablespoons Balsamic vinegar
1 teaspoon onion powder
1 Tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

Grind or finely chop the chicken.  Mix together the chicken and garlic, vinegar, onion powder, grated ginger, salt and pepper.
In a large skillet over medium heat, cook the chicken thoroughly.  With the balsamic, it is moist enough you will not need additional oil.

Finely chop the cabbage.  Red cabbage will provide interest and color, but I opted to use green since that is what I had on hand. 

Add the finely chopped red cabbage  (I used more green rather than buy red) and saute until the cabbage is tender.

Clean the green cabbage leaves and remove the core end by cutting a "v" at the base.
Microwave the green cabbage leaves in small batches for 10-15 seconds to soften them.

Place 1/3 cup chicken mixture on one cabbage leave and roll into a wrap.
Repeat untl all filling is used.

Wraps can be reheated in the microwave for 1 minute on high.

I ended up with the nearly white interior leaves and opted to use three of them to make "cups" to hold the meat mixture and promptly ate them up for lunch!

   ....and that's What's Cooking at Cathy's ~ Enjoy!

Chicken Pot Pie

Do you like comfort food?  Who doesn't?  I think we all have our favorite dishes that we consider comfort foods.  I find I gravitate to comfort foods, especially when the colder months of the year roll around. Today was one of those days and I am craving one of my favorites, Chicken Pot Pie.

I am a big fan of purchased pot pies, especially the brand by MC that you nuke in the microwave in the box for 6 minutes and presto, dinner!  The only problem is that there just doesn't seem to be much filling.  Don't get me wrong, I like crust as much as anyone, maybe even more than the average person, but come on, is it too much to ask to have more than 5 chunks of chicken in my pie?

I decided to try to do something I've never attempted..make chicken pot pie.  I  do most of my cooking on the weekend so meal prep during the work week isn't a chore that gets pushed to the back burner in favor of something quick and easy, like fast food, which we all know isn't good for us.

Armed with a list and determination, I head to my local grocery for ingredients.  Lucky for me,  they had bone in chicken breasts for 89 cents a pound.  I  bought a family pack that contained 4 huge chicken breasts.  Those were some mighty busty chickens, if you ask me (don't get me started about the hormones they give animals that we eat!).  Anyway,  I cooked all four of them and saved the meat from two of them to freeze and use later in some homemade chicken noodle soup (another cold weather comfort food).

I used frozen puff pastry for the top crust and I was satisfied with the results.  I was a little skeptical since "pie" in my book means top and bottom crusts, but I found that I didn't miss he bottom crust at all on these gems.  I will let you know in advance that you will need to taste and readjust seasonings because I found the basic recipe too bland for my liking. 

Chicken Pot Pie

Ingredients:

2 large bone in, skin on chicken breasts
1 large onion
6 stalks of celery, including tops, cut into 4" pieces
4 carrots cut into 4" pieces
1 32 oz. box of low sodium chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon rosemary

8 Tablespoons butter
1/2 cup flour
4 cups chicken stock
1 medium onion, chopped
1 cup celery, diced
1 cup carrot, diced
2 medium potatoes, diced
1 cup frozen peas
2 chopped cooked chicken breasts
Salt, to taste
Pepper, to taste
1 bay leaf
1 teaspoon thyme
1 package frozen puff pastry

Directions:

In a large pot, place the chicken breasts and next 8 ingredients.  Heat over medium heat until chicken is cooked through.  I let it simmer on the stove for about an hour, maybe a little longer. 
Remove chicken to a platter and set aside to cool.
Using a colander, strain the contents over a large bowl. Discard the veggies that have been cooked to mush.  They were there to enrich the broth, not to be eaten or incorporated.
Pour the strained liquid into a fat separator.

Preheat the oven to 400 degrees F.

Put the puff pastry out to thaw.
In the large pot, over medium heat, melt the butter.

Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty.
Slowly pour in the stock, whisking until smooth and bubbly.
Bring mixture to a boil.
Add the onion, celery, carrot, bay leaf and thyme, cooking the vegetables until tender.  About 5 minutes.

Add the potatoes, chicken, peas and salt and pepper and cook until the potatoes are tender, stirring frequently to prevent sticking.

Remove from the heat and cool.  Remove the bay leaf and discard.
Taste (carefully, it is hot) and adjust the seasonings a little at a time to fit your taste. 
I ended up adding a teaspoon more salt and  pepper and  1/2 teaspoon more thyme.

Divide the mixture equally among oven proof bowls.  I used small ramekins (just the right size for lunch), my two small Emile Henry pie plates and a Corning petite pan that I had.  This makes quite a bit. 


Unfold the puff pastry and cut to fit the tops of your oven proof bowls. 
Moisten the rims of your bowls and stretch the pastry over the filling, pressing along the edges to seal. 

Line a cookie sheet with foil.
Move the bowls to the cookie sheet for baking.  These will very likely run over, so the foil will save you on cleanup!






Bake until the pastry is puffed and golden brown.  It should take about 20-25 minutes. 
Let rest for 5 minutes before serving.

Don't these look delish?

...and that's What's Cooking at Cathy's ~ Enjoy!

Spicy Honey Glazed Chicken

Spicy Honey Glazed Chicken

Ingredients:

2 large skinless, boneless chicken breasts
2 teaspoons olive oil

Rub:

2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

Glaze:

1/2 cup honey
1 Tablespoon cider vinegar

Directions:

Combine the Rub spices in a medium sized zip top plastic bag and mix well.

Remove any excess fat from the chicken pieces. Cut them in half and pat them dry.
Drizzle the olive oil over the chicken pieces and rub the good with your hands to coat all the pieces.
Toss the chicken pieces into the bag along with the spices.  Press out most of the air, zip the top closed and work the chicken and spices until all of the chicken pieces are covered thoroughly.
At this point you can refrigerate them to marinate for a while or cook them.

Grill the chicken on both sides until cooked through.
While the chicken is cooking, warm the honey in the microwave so it's not so thick.  Add the vinegar and mix thoroughly. 

Once the chicken is cooked, brush the chicken with the honey mixture.  Watch it closely, turn the chicken and repeat on the other side.    It will smoke and make a mess of your grill, but trust me it is so worth it.

I sliced up some yellow squash, zucchini and onions, tossed them with some olive oil and Mrs. Dash and grilled them along with the chicken for a tasty side dish.

....and that's What's Cooking at Cathy's ~ Enjoy!

Creamy Chicken Basil Alfredo

I had a package of chicken tenders to fix for dinner this week and couldn't decide what to do with them.  Staring me in the face on my kitchen counter was my basil plant in desperate need of pruning.  A quick check of the pantry and fridge and I had my answer....


Creamy Chicken Basil Alfredo
Yield:  4 Servings

Ingredients:

1 one pound package raw chicken strips
1 Tablespoon Mrs. Dash seasoning
2 teaspoons extra virgin olive oil
8 ounces fettuccine pasta

1/4 cup butter

1 cup fat free Half and Half

1 clove garlic, crushed

2 cups freshly grated Parmesan cheese

1/2 cup fresh chopped basil

Directions:

Cut each chicken strip into thirds.
In a heavy skillet, heat olive oil over medium heat.
Add chicken pieces and seasoning and cook until done and well browned.

Remove the chicken from the pan and set aside.
In a medium pot, heat water to boiling and cook fettuccine until al dente.
Wash and chop the fresh basil.

When pasta is nearly cooked, add the butter to the heavy skillet (don't worry about cleaning it from the browned chicken) and melt over low heat.
Add the Half and Half and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly.
Mixture will rapidly thicken.  Stir until the cheese melts and the mixture is smooth and creamy. (This will happen quickly).
Add the chicken and the fresh chopped basil into the sauce.
Using tongs, add the drained fettuccine to the skillet and gently lift and turn the mixture to evenly coat the chicken and pasta.

Place individual servings into pasta bowls and top with a fresh grind of black pepper and a sprig of fresh basil.

....and that my friends is What's Cooking a Cathy's ~ Enjoy!

Cheesy Chicken Lasagna

Have you been looking for an alternative recipe to lasagna made with ground beef?   If so, look no further and give this one a trial run. I think you'll find it a nice change of pace and a hit with your family.  It would also make a nice buffet option to have as an alternate offering along with regular lasagna if you are hosting a large gathering. Make both ahead of time and pop them in the oven together and bake.

This recipe has been buried in my folder of recipes that I want to try "someday" for over a year now. I consider it occasionally but something else always tends to edge it out of the running.  I was struggling for something to fix that would result in leftovers for lunch (I do that a lot) and pulled this out and gave it a try.  I did a little planning ahead and cooked and chopped the chicken breasts and also shredded the mozzarella and Parmesan cheese  ahead of time and stored them in baggies in the fridge until I was ready to assemble the lasagna. 

For those of you who have made homemade lasagna, you know that there is an assembly process and you end up with a lot of dirty dishes.  Thank goodness for the invention of dishwashers!

The recipe makes quite a bit, so if you have a smaller family, you may want to consider making half a recipe in a 9x9 pan  or make the full recipe, split it into two pans and freeze one.  Or, if you are like me and like to have leftovers for lunches during the week, you will find that this dish reheats nicely in the microwave for single servings. Trust me, you will enjoy your lunch and you will make your co-workers envious of your plate!

If you are a diehard spinach hater, don't be put off by the spinach that is in the recipe, just make it without and it will be equally as good.

Here is the recipe, so ladies and gents, tie on those aprons and start your ovens!  This is a great recipe and I'm sorry that I have ignored it for so long!

Cheesy Chicken Lasagna

Yield: 12 servings

Ingredients:

1/2 cup butter

1 medium onion, chopped

1 clove of garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups (16 oz.) shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon pepper

1 carton (15 oz.) ricotta cheese

1 tablespoon minced fresh parsley

9 lasagna noodles (8 oz.) cooked and drained (I cook a few more because I always manage to have one or two that ends up in pieces)

2 packages (10 oz. each) frozen spinach, thawed and well drained (squeezed dry)

3 cooked and chopped chicken breasts

Directions:

Preheat oven to 350 degrees F.

In a saucepan (non-stick will make cleanup easier), melt the butter over medium heat.

Sauté onion and garlic until tender. Stir in the flour and salt; cook until bubbly.

Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.

Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano, and pepper; set aside.

In a bowl, combine the ricotta cheese, parsley and remaining mozzarella. Mixture will be dry. Set aside.

Start building the dish by spreading one fourth of the cheese sauce into a greased 13x9x2 baking dish; cover with 3 of the cooked lasagna noodles.

Top the noodles with half of the ricotta mixtures and half of the spinach and half of the chicken.

Cover with one fourth of the cheese sauce and layer on three more noodles.  Repeat the layers of ricotta mixture, spinach and chicken and one fourth of cheese sauce.  Cover with remaining three noodles and top with remaining quarter of cheese sauce.

Sprinkle with remaining 1/2 cup Parmesan cheese. (I had additional mozzarella and added it to the top also.)

Bake uncovered in a 350 degree F. oven for 45 -60 minutes. Keep an eye on the top to make sure it doesn't over brown.

Let stand 15 minutes before cutting.

 

Serve this dish with a nice side of green veggies or a big crisp salad.  I served mine with a side of dry fried green beans with pancetta.  I think I'll head to the fridge now for some leftovers!

...and that is What's Cooking at Cathy's ~Enjoy!