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Buffalo Chicken Cutlet Quesadillas

13 Jul

Buffalo Chicken Cutlet Quesadillas

A few words about this flavor bomb of a quesadilla. My dear husband is an avid lover of buffalo chicken. When in doubt, it’s his go-to meal when it’s on any menu at a restaurant. My intuition told me to create a quesadilla, but instead of just using plain old seasoned grilled chicken, using a breaded moist buffalo cutlet. The result? Glorious delicious flavor and a restaurant quality meal in under 30 minutes. How great is that? Give it a try for yourself and you’ll fall in love!

Ingredients:
4 thinly sliced boneless skinless chicken cutlets
2 eggs, beaten and seasoned with salt and pepper
1 ½ cups of plain breadcrumbs
Mikes Red Hot Buffalo Sauce
Whole Grain Flour Tortillas (or regular, to your liking)
1 Package of Mexican Blend Shredded Cheese
Optional Sides: Guacamole, Pico de Gallo, Celery, Blue Cheese/Ranch Dressing.

Instructions:

To start, we want to fry the chicken cutlets. To prep, dip each cutlet with egg, then breadcrumbs. Set aside. In a large oiled skillet, fry the cutlets until browned and crispy. Coat each cutlet with a light amount of hot sauce on each side. Slice into one-inch pieces, and then again down the middle to create small Lego sized pieces. In a preheated grill pan on medium-low heat, place one tortilla down on the pan. Coat with cheese first, chicken, and then again cheese on top. Top with another tortilla and allow to melt for a few minutes. When ready, flip carefully to continue the melting process. Remove from heat and slice into triangles. Serve with blue cheese or ranch, a side of guacamole and chips, and celery for dipping.

This recipe will be featured on the ranting chefs page in a few weeks. I will need your votes! Information to follow.

-M

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Golubtsi – Stuffed Cabbage with Chicken and Rice

6 Jul

For those of you reading, this is one of our classic family recipes. My grandmother from Romania makes this usually with chunks of meat inside but for the purpose of creating something a bit healthier, I chose to go with my aunts recipe by using ground chicken. I love these, they are so good. Light and easy to eat but yet full of flavor and a classic russian go-to meal. Best served with a dollop of sour cream, these are also great to freeze and reheat later!

Golubtsi – Stuffed Cabbage with Chicken and Rice

Ingredients
1 large head of green cabbage, boiled to soften
1 cup of white or brown rice, cooked
1 lb ground chicken
1 onion, diced
1-2 carrots, cleaned and grated
2 spoonfuls of tomato paste for onion/carrot mixture, 1 spoonful for later simmering
1 handful of fresh dill, chopped
1 bottle of v8 vegetable/tomato juice flavored with black pepper
Salt to taste

Instructions
Cook rice according to package instructions or until just about done. Set aside in a large bowl. Cut off the butt of the cabbage and In a large pot, fill water just enough to get a good boil going and soften the cabbage in the pot. Boil for about 15 minutes or until cabbage is softened. You can also do this by putting cabbage in the freezer overnight, and then taking it out and it will be soft to use the next day. For the stuffing rice/chicken mixture, In a deep pan, saute diced carrots and onions until soft/translucent (about 5 mins). Add the onion/carrot mixture to the rice in the large bowl that was set aside. In the same pan, cook ground chicken and break up into small pieces as it’s cooking. Add to the large bowl. Add dill and tomato paste to the mixture of chicken, onion/carrot, and rice. Mix and add salt. To assemble the Golubtsi, see photos for help. Start by placing 1-2 cabbage cups into the bottom of the deep pan to act as a cushion. Remove each cabbage cup carefully from the head of cabbage (careful not to rip), add about 1-2 tbsp of rice mixture and wrap each like a burrito. Place into the pan, seam side down. Stack the Golubtsi on top of each other if you run out of space. To finish, cover them with about 1-2 cups of v8 and about 1 spoonful of tomato paste. Add water to cover more if you need, and sprinkle with a pinch of salt on top. Bring to a boil and simmer covered for 20 minutes. Serve with sour cream and enjoy!

-M

Crustless Broccoli and Cheese Quiche (Healthy!)

30 Jun

Making eggs ahead of time… super easy! Best for rewarming for the week and a quick breakfast.

Broccoli and Cheese Quiche

Ingredients:
Frozen or fresh broccoli florets, warmed up in the microwave or cooked slightly
5 eggs
Splash of milk
Salt and Pepper
Shredded cheddar cheese

Instructions:
Preheat the oven to 375 degrees. Whisk eggs and milk, salt and pepper. Add broccoli florets and mix. Coat a spring pan or round pan with cooking spray and add the egg mixture. Top with cheddar cheese and wiggle around a little to let it get in there. Cook for 30 minutes or until the top is golden and firmed up.

-M

Festive Chicken Burgers

29 Jun

These are just fun. So easy to make and pack so much flavor and goodness. If you’re feeling up to it, give these a try!

Festive Chicken Burgers

Instructions:
1 lb ground chicken
1/2 a red pepper, diced into small pieces
1/2 a green pepper, diced into small pieces
1/4 an onion, diced into small pieces
Salt, Pepper, and Cilantro
Juice of 1 lime
Hamburger Buns
Avocado, mashed lightly for topping
Pepper-jack Cheese
Optional dressings: sriracha, russian dressing, chipotle mayo
Optional sides: sweet potato fries with ranch dressing, salad, baked sweet potato, corn, roasted veggies

Instructions:
Mix all ingredients (peppers, onion, lime, salt, pepper, cilantro) with ground chicken. Preheat a grill or grill pan on medium-high heat. Form burger patties about the size of your palms and cook burgers until fully cooked, flipping occasionally. Warm up buns. Arrange burgers and serve by topping burgers with 1 slice of pepper jack cheese and avocado. My husband enjoyed these with sriracha and I had them with some russian dressing actually! Can really be anything to your liking that packs a punch.

-M

Perfect Summer Salad with Fresh Fruit

15 Jun

This past weekend my parents came to visit. We had a delicious lunch with fresh seasonal fruit in our salad. If you are looking for something fresh, flavorful and healthy look no further! PS this took me no time to throw together as well. Great for lunch or dinner and pregnancy friendly.

Summer Salad with Fresh Fruit

Ingredients:
-Handful of mixed greens (baby spinach, arugula, mesclun, kale or any variety to your liking)
-Sliced strawberries
-Sliced pear
-Sliced green apple
-Sliced peach (juicy soft peach is best)
-Crumbled feta cheese
-Handful of dried cranberries
-Extra virgin olive oil and good quality thicker variety balsamic vinegar (very important)
-Dash of sea salt

Instructions:
Combine all ingredients into a bowl and toss. Enjoy!

-M