CHEESY CHICKEN AND BROCCOLI BAKE

Posted in Poultry by sallybr

This is comfort food, lower-carb style. It will still leave you fully satisfied, and the best part for me, leftovers held quite well and provided me with a couple of lunches down the week.

CHEESY CHICKEN AND BROCCOLI BAKE
(inspired by Hungry Happens)

2 eggs, lightly beaten
1 cup cottage cheese, full-fat
1/4 cup pesto
1 tbs olive oil
4 small crowns broccoli, cut into small florets
1½ lbs chicken breasts, cubed
salt to taste
1 pint cherry tomatoes
8 oz shredded mozzarella
2 tbs grated parmesan cheese

Heat oven to 375℉.

In a large bowl, whisk together the eggs, cottage cheese and pesto. Set aside.

Rinse the broccoli florets, drain, allowing a little of the water to stay over the surface. Season lightly with salt, place in a microwave-safe bowl, cover and steam in the microwave for 2 to 3 minutes. Reserve.

In a large deep skillet, heat 1 tbs olive oil. Season the chicken pieces with salt, and sautee the chicken until golden brown, about 5 minutes.

To the cottage cheese mixture, add the tomatoes, steamed broccoli, mozzarella and chicken and toss to combine all. Transfer to a 9×13 inch baking dish and spread out evenly. Sprinkle the grated parmesan on top. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then dig in…

ENJOY!

to print the recipe, click here

Comments: This is my favorite type of meal, it has everything: protein, veggies, a nice cheesy component, and plenty of flavor. As you know, I live for leftovers and they worked great in the microwave straight from the fridge. No rubbery texture in the chicken, the cottage cheese environment make it all work perfectly. This goes into our rotation for sure, I hope you give it a try!

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12Sep2025

CHICKEN THIGHS WITH APPLES AND SAGE

Posted in Poultry by sallybr

A real nice recipe that has Fall written all over it. I was inspired by a blogger I follow but was a bit disappointed when I made it exactly as published. So I tweaked things around and also incorporated a step in which the chicken is cooked under pressure, giving the wonderful melt-in-your-mouth texture I love. I will give you an alternative to skip the pressure cooking.

CHICKEN THIGHS WITH APPLES AND SAGE
(from The Bewitching Kitchen)

for the chicken:
1 Tbsp olive oil
6 boneless skinless chicken thighs
3/4 tsp each salt and black pepper, or to taste
3/4 tsp paprika

for the apples:
2 Tbsp olive oil
2 medium gala apples, cored and sliced thin
2 large stalks celery, sliced 1/4 inch thin
1 shallot, minced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp each minced fresh thyme, rosemary and sage (or 1/2 tsp each dried)

for the sauce:
1 cup apple juice
1 Tbsp honey
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 1/2 tsp cornstarch dissolved in 1 tablespoon cold water, reserved

In liquid measuring cup whisk together the apple juice, honey, apple cider vinegar, and dijon mustard. If cooking chicken in a pressure cooker, separate that amount in two parts (no need to be exact, eye balling is fine).

Heat a skillet over medium high heat, or if using a pressure cooker, do this step right in the pan. Sprinkle chicken on both sides evenly with paprika, salt and pepper. Drizzle olive oil into skillet or pressure cooker, when very hot add the chicken and brown on both sides. If using a pressure cooker, add half of the cooking liquid, bring to a gentle boil, close the pan and cook under pressure for 12 minutes. Release pressure under running water, reserve the meat. If the liquid does not reach halfway up the pieces of chicken, complete that volume with water.

If cooking the chicken on a skillet, remove the pieces to a platter, add more oil to the pan, and sautee the celery, shallots and pieces of apple, seasoning with cinnamon and nutmeg. If cooking the chicken under pressure, sauté the apples and veggies using a clean skillet the same way described above. When the apples are soft, add the apple juice mixture, season with a little more salt and pepper, if so desired. Return the chicken to the pan. If the chicken was cooked in the pressure cooker, simply warm everything together for a couple of minutes, then add the cornstarch slurry and the fresh sage. Serve immediately. If the chicken was not prepared under pressure, simmer with the pan covered until fully tender, probably 15 minutes. Add the sage and the cornstarch slurry right before serving.

ENJOY!

to print the recipe, click here

Comments: We really loved this preparation for chicken, in fact I made it twice in the same week per husband’s request! I am totally comfortable with the pressure cooker, so for me it’s really not a big deal to use it, but I realize it can be intimidating. For this reason I included the instructions to cook without it. But there is something about the texture that I absolutely love. It gets tender and never rubbery. I like to start the pressure cooking step right away, because the veggies and apples are ready so quickly. Once the chicken has been cooking for 5 minutes I start sautéing the celery, shallots and apples, and everything comes to the finish line harmoniously. A little white rice, and steamed broccoli, nothing else needed…

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8May2025

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS

Posted in Poultry by sallybr

If you have Thai basil – which is slightly more pungent than the regular kind – use it here. If you don’t, just go for the humble basil and call it a day. I am usually more of a ground turkey person, but lately I’ve been really enjoying ground chicken. It seems to retain moisture better and the flavor is just a tad milder. This type of recipe is one of my favorite lunches. High in protein, low in carbs, full of flavor. I change the veggies around, going from carrots to shredded cabbage, or snow peas. They all work, although the shredded cabbage tends to almost disappear, especially if you shave it super fine.

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS
(from The Bewitching Kitchen)

1 pound ground chicken
3 tablespoons coconut aminos (or soy sauce)
2 tablespoons oyster sauce
1/2 tsp fish sauce
2 tablespoons grape seed oil
1 Serrano pepper, very finely chopped, remove seeds if you prefer less heat
1 shallot, finely minced
green beans, trimmed, cut into 2 inch pieces
Thai basil, chiffonade (or regular basil), amount to taste
cilantro leaves, coarsely chopped, amount to taste
salt and pepper to taste

Mix the coconut aminos or soy sauce with the oyster and fish sauce and reserve.

Heat the oil in a large nonstick skillet over medium heat. Add the Serrano pepper and shallot, and cook, stirring frequently, until fragrant. Add the ground chicken and cook, breaking it up into small bits, until it begins to brown on the outside, about 3 minutes. Add the green beans, cover, and cook for about 5 minutes.

Open the pan and check to see if the green beans are cooked to your liking. If not yet ready, cover and cook a couple of minutes more. I like mine really ‘al dente’. Stir in the reserved sauce and cook until the chicken is well coated, about 1 minute. Stir in the basil.

ENJOY!

to print the recipe, click here

Comments: If you use regular soy sauce (instead of low-sodium), it might be best to omit the fish sauce, as that is quite salty. I find the small amount when using coconut aminos is ok. As I mentioned, I do this basic recipe changing the veggies around. I also love to add chili crisp sauce, which is highly addictive. Love the sharp flavor it imparts to almost anything. I enjoyed it over shirataki noodles, but it is also perfect over steamed white rice. I have been known to enjoy leftovers on a corn tortilla… Don’t judge me, I can always call it fusion cuisine…

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5Mar2025

CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE

Posted in Poultry by sallybr

This is very rich with heavy cream, but if you don’t mind splurging a bit for a special meal, totally worth it. Boneless chicken breasts can dry up easily but in this method they stay moist and tender.

CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE
(adapted from epicurious)

1 Tbsp. all-purpose flour
¾ tsp kosher salt, divided
1 + ½ tsp. ground turmeric, divided
2 skinless, boneless chicken breasts
2 Tbsp. extra-virgin olive oil, divided
2 medium shallots, thinly sliced
Herbes de Provence, to taste
1 cup heavy cream
2 Tbsp. whole grain mustard
1 Tbsp. honey
1 tsp. freshly ground pepper

Heat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp salt and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts all over with flour mixture.

Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook the shallots sprinkled with Herbes de Provence until soft and fragrant. Add the heavy cream, turmeric, mustard, honey, black pepper and the remaining salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.

Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through, 20–25 minutes.Remove skillet from oven (HANDLE WILL BE HOT!) and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼” thick. Return chicken to sauce, place back on the stove for a couple of minutes just to warm up the slices in the sauce. Serve right away.

ENJOY!

to print the recipe, click here

Comments: Normally I do not make recipes with so much cream and saturated fat, so this was a departure from the way we eat. It was delicious indeed! I was afraid the heavy cream would dry out too much during baking, uncovered, but it was not the case. Keep an eye on it, add a little water if it is getting burned. I love turmeric… And PLEASE be sure to remember the handle will be hot. I did not, and paid a painful price. Enough said.

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12Feb2025

WHITE CHICKEN, A CANTONESE CLASSIC

Posted in Poultry by sallybr

I’ve been intrigued by this recipe for a long time. It is supposed to produce a very tender, perfectly cooked chicken, although the skin component will suffer. You will not get a crispy brown skin. In fact, most people used to the regular roast chicken will prefer to discard the skin and focus exclusively on the meat. One very reputable source – Saveur magazine – gave instructions that shocked me. They claimed that simmering the whole chicken for 10 to 12 minutes would be enough. Not in my universe. I adapted that recipe using other sources and share with you my version. To be fully honest with you, I loved the breast meat, but for my personal taste, the legs could have been more tender. I removed the meat and used it later in a Mexican style concoction. With additional cooking and a few extra spices, it was much better.

CANTONESE-STYLE WHITE CHICKEN
(adapted from several sources)

3½- to 4-pound chicken, giblets discarded
6 quarts of water
1 Tablespoon kosher salt
1 tablespoon fennel seeds
5 whole cloves
2 star anise pods
1 piece of ginger (about 2 inches long), smashed lightly
1/2 cup sherry

for the sauce:
1/4 cup of the poaching liquid
3 tablespoons soy sauce
2 tablespoons grapeseed or other neutral oil
finely grated fresh ginger to taste
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon granulated sugar

cilantro leaves to serve with (optional)

Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes. Mix all the ingredients (water, spices and sherry) in a large pot that will be able to hold the whole chicken, covered in water. Bring to a boil. When the water boils, gently lower the whole chicken and make sure it is fully covered. If needed, add a plate on top to keep it submerged. Cook the chicken at gentle simmer, breast side up for 35 minutes. Turn off the heat, leave the chicken inside without touching it for another 30 minutes.

Transfer the chicken to a cutting board and let it sit while you prepare the sauce, whisking all ingredients together. Carve the chicken, discarding the skin. Serve over rice or cabbage, sprinkled with cilantro leaves, if so desired.

ENJOY!

to print the recipe, click here

Comments: The breast meat turned out perfect, exactly how I hoped it to be. Moist, tender, the sauce to drizzle over it is a must. Otherwise, I think it could be a bit too bland. The chicken skin was highly appreciated by our four-legged friends, so it was not wasted. In fact, they are lobbying to have this recipe in our regular rotation. Two paws enthusiastically up. When you add it all up, it is a six-paw-up recipe!