Balsamic Chicken w. Sauteed Spinach & White Beans

Balsamic Chicken w. Sauteed Spinach & White Beans

2 Servings – 550 Calories each

• Boneless Skinless Chicken Breast - (2) breasts, about 4 oz each
• Olive Oil - (0.5) T + (0.5) T
• Balsamic Vinegar – (2) T
• Dried Thyme - (0.5) tsp
• Chicken Stock – (0.75) cup
• S&P
• Garlic – (2) cloves, minced
• Onion – (1) medium, sliced thin
• Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
• White Beans – (1) 15.5 oz can, drained & rinsed
• Worcestershire Sauce – (1) tsp
• Sriracha – a few squirts of your fave hot sauce

1. Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
2. Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
3. Place seasoned side down in hot pan. Sprinkle other side.
4. Brown for about 4 min. Flip & brown other side.
5. Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
6. Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
7. Remove chicken from pan & set aside.
8. Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
9. Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
   • If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
10. Add a few handfuls of spinach & place lid on top. Return heat to medium.
11. Once spinach reduces by half, stir & add more handfuls. Return lid.
12. Continue adding handfuls of spinach until all is wilted
13. Add Worcestershire & Sriracha. Add White Beans. Stir.
14. Simmer on medium for about 5 min.
15. Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
16. Serve & Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

Filed under: To Taste ~ Recipe Tagged: balsamic, cannellini, cannellini beans, chicken, chicken breast, chicken stock, dinner, fiber, garlic, healthy, iron, low calorie, low carb, olive oil, onion, parmesan, protein, S&P, saute, spinach, sriracha, stock, thyme, vinegar, white beans, Worcestershire ]]> http://nolovemoresincere.com/2010/04/27/balsamic-chicken-sauteed-spinach-white-beans/feed/ 0 nolovemoresincere Balsamic Chicken w. Sauteed Spinach & White Beans Balsamic Chicken w. Sauteed Spinach & White Beans http://nolovemoresincere.com/2010/04/06/quickie-grilled-somen-tuna-steak-chili-oil-bok-chok/ http://nolovemoresincere.com/2010/04/06/quickie-grilled-somen-tuna-steak-chili-oil-bok-chok/#comments Wed, 07 Apr 2010 01:40:04 +0000 Erin L. http://nolovemoresincere.com/?p=702 Keep reading →]]> Waiting on the new external, so here’s a quick little treat to hold you over! I defrosted an individual tuna steak, marinated it in Somen dressing, & seared it on each side. While my grill marks set, I tossed baby bok choy in my wok with Somen dressing, chili-infused macadamia nut oil, minced garlic, chicken stock, & a splash of fish sauce until wilted and flavorful.  In under 15 minutes, I had a perfect, healthy dinner for 1.

Grilled Somen Tuna & Chili Oil Bok Choy

The veggies were kinda gelatinous and freaking me out a bit, so I quickly removed the chicken and began heating the pan of veggies on the stove. I wasn’t too excited about a sammie with a side of roasted vegetables, so a roasted vegetable soup only made sense. I dug out my Grandma’s 70′s Era Cuisinart Food Processor, and after indulging its typical neediness, whirled the roasted vegetables and pan jus into a wonderfully tasty and perfectly textured Rustic Vegetable Soup… and I still have plenty of leftovers…

Homemade Rustic Vegetable Soup w/ a Roasted Chicken Sammie

P.S. I gave a shoutout on my Twitter – Re:  Dating & finding info on my Grandma’s old Cusinart Food Processor. Please shoot me a message if you can help!

My Grandma's 70s Era Cuisinart Food Processor

I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.

Marinating Chicken nestled in Raw Vegetables

I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.

Fresh Thyme w/ Vegetables

The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.

Rustic Roasted Chicken & Vegetables

I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)

Cheddar Biscuits turned Pancakes

P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere <3

Red Curry Chicken Pitas w/ Cucumber Dill Tzatziki

I came across a recipe for Mashed Cannellini Beans on elly says opa and thought it’d be a perfect side dish for my Red Curry Chicken Pitas. I switched up the rosemary for fresh thyme and simmered the beans with Garlic & Chicken Stock. They look good enough eat even before I mashed them!

Simmering White Beans

After a few smashes with the potato masher & a dash of chili powder, the White Beans were a perfect consistency & pairing for our snowed in dinner. Next time I have to remember a splash of white truffle oil!

Mashed Cannellini Beans w/ Garlic & Fresh Thyme

RED CURRY CHICKEN PITAS w/ MASHED WHITE BEANS

• Red Curry Chicken
• Cucumber-Dill Tzatziki Sauce
• Chopped Romaine Lettuce & Roma Tomatoes
• Whole Wheat Pitas
  
• Mashed White Beans w/ Garlic & Fresh Thyme

1. Stuff Pita halves with Lettuce, Tomato, & Red Curry Chicken. Top with dollops of Tzatziki.
2. Pair with a hearty scoop of Mashed White Beans and finish them with a dash of Chili Powder on top.
3. Enjoy!

Red Curry Chicken

Prepared for (2) people

• Chicken Breast – (2) breasts – rinsed, patted dry, & cubed
• Greek Yogurt - (1/3) of a 6oz container – I prefer Fage Total 0% or 2%
• Red Curry Paste – (1) T

1. Combine Chicken cubes, Greek Yogurt, & Red Curry Paste in a mixing bowl and coat thoroughly. Marinate in fridge for at least 30 minutes.
2. Heat a saute pan on Medium and add (2) T of Olive Oil.
3. Once the oil is glistening, add the chicken and brown each side until cooked through. Or you can kebab the marinated Chicken cubes and throw them on the grill.

Cucumber Dill Tzatziki

Makes about (1/2) cup

• Greek Yogurt – (2/3) of a 6oz container – I prefer Fage Total 0% or 2%
• Cucumber – (1/2) cup – peeled, seeded, halved lengthwise, & sliced thin
• Garlic - (1) T, minced
• Shallot - (1/2) bulb, sliced paper thin
• Fresh Dill – (1) T , chopped
• Lemon Juice - (2) tsp
• S&P – to taste

1. Put sliced cucumber in a colander and salt generously. Toss to coat and allow to rest in sink for about 5 minutes to draw out moisture.
2. Combine drained cucumber and other ingredients in a mixing bowl and fold gently.
3. Chill for at least 15 minutes in the fridge before using.

Mashed White Beans w/ Garlic & Fresh Thyme

Adapted from elly say opa!’s recipe

• Cannellini / White Beans - (1) 15oz can, drained
• Garlic - (1) T, minced
• Chicken Stock - (1) cup – feel free to use veggie stock instead
• Lemon Juice – (2) tsp
• Fresh Thyme – (2) tsp
• S&P – to taste

1. Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
2. Add beans and saute about 3 minutes.
3. Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
4. Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
5. Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
6. Serve immediately with a dash of Chili Powder on top.

A tiny cabbage bloom on top of my Brussels sprout stalk.

I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts  are delicious and am on a quest to erase the stigma they have.  If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.

Brussels Sprouts, sautéed & simmered

Sauteed Brussels Sprouts

• Fresh Brussels Sprouts – about 20 or so
• Minced Garlic – (2) T
• Shallot – (1) bulb – peeled & minced
• Bacon – (2-3) pieces, cooked & crumbled
• Worcestershire Sauce – (1) tsp
• Sriracha – (1) tsp or a quick swirl
• Chicken Stock – (1) cup
• Olive Oil
• Fresh Ground Pepper – to taste

1. Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
2. Heat pan on Med-Hi and coat with Olive Oil.
3. Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
4. Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
5. Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
6. Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
7. Tell me you don’t think they’re delicious!

The grocery store was pretty empty (whew!), so I quickly grabbed my ingredients… and some Stoli to get me thru a long evening in the kitchen. I’ve got nothing to do tomorrow! I kicked off my prep work at 4pm-ish to have the meal almost complete when Dre got done work. The components of the main dish took up most of my time: roasting grape tomatoes with garlic & fresh basil; sautéing mushrooms with minced onions & butter; and, gleefully pounding chicken breasts to a 1/4 inch thick. Every smokey, juicy morsel of the resulting Roasted Tomato, Mushroom, & Smoked Mozzarella Stuffed Chicken Breasts reminded me that  it’s always worthwhile.

Tomatoes with Garlic, Basil, & Olive Oil to be Roasted

Just Stuffed

Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts

Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts

Roasted Tomatoes

• Grape Tomatoes – (1-2) pints, halved
• Minced Garlic – (2) T or more
• Fresh Basil - a few chopped leaves
• Olive Oil – (3-4) T, to grease dish & coat tomatoes
• S&P

1. Coat baking dish with olive oil or line with non-stick sprayed foil.
2. Add all ingredients and toss with olive oil.
3. Cook 30-40 min in a 400 degree oven. Stir a few times until tomatoes are bubbling, but not burnt.
4. Make a big batch, leftovers are great on French bread and added to pasta sauce

Sautéed Mushrooms

• White Mushrooms or Creminis or Baby Bellas -(2-3) cups, cored and sliced
• White Onion – 1/2 med onion, chopped
• Butter - (2) T

1. Melt butter in a saucepan on Med. Add onion & cook about 2 min.
2. Add mushrooms and give them room to breath. Julia says so.
3. Stir and cook until tender.
4. Use leftovers on a quick pizza or in pasta sauce, red or alfredo.

Stuffed Chicken Breasts

• Boneless, Skinless Chicken Breast - (3-4) breasts – trimmed, sliced lengthwise, & pounded to 1/4 inch thickness
• Smoked Mozzarella or Gouda – 1 oz per breast
• Roasted Tomatoes
• Sautéed Mushrooms
• Chicken Stock – (1) cup or so
• S&P
• Stovetop to Oven Sauté Pan
• Long toothpicks or Bamboo picks

1. Pound filleted chicken breasts to 1/4 inch thickness between sheets of plastic wrap.
2. Add a few spoonsful of tomatoes & mushrooms onto half of each chicken breast.
3. Layer slices of smoked cheese.
4. Fold chicken breast in half and secure by sewing a toothpick or bamboo pic to secure. S&P each side of the breast.
5. Pan sear breast in olive oil on Med-High until golden brown, about 5 min on each side.
6. Add chicken stock to pan and bring to a boil.
7. Cover pan with lid or foil and tranfer to 375 degree oven.
8. Bake for 20 min, let cool for 5 min, and serve with pan jus.
9. Leftovers make one KILLER sandwich!

I finally took Dre on an Amish adventure to Lancaster County complete with a stop at Shady Maple Smorgasbord. I regret that I went to one of my favorite places to eat and didn’t take any pictures! Shame on me! We did, however, make a few farm stand stops on our scenic ride home where I picked up a beautiful head of  Cauliflower.  I knew I’d have to transform it  into a tasty creation though, if anyone was going to enjoy it as much as I would!

I recalled an episode of 30 Minute Meals where Rachel Ray make a quick batch of her Smashed Cauliflower with Cheese. I stuck to the basic parameters of the recipe but impressed myself with the addition of  shredded Smoked Gouda (from the never ending wedge in my fridge). The smokiness really enhanced the depth of flavors in such a simple dish. It was so good, I didn’t even have to pass it off as mashed potatoes, though you know I tried!

Farm Fresh Cauliflower & our Jack-o-Lantern

P.S. We also picked up a pumpkin on our Amish adventure that Dre & I carved for Halloween. BOO!

CHEESY SMASHED CAULIFLOWER
adapted from Rachel Ray’s Smashed Cauliflower with Cheese

• Cauliflower – 1 large head cut into florets
• Chicken Stock – about 3 cups, 2 cans, or enough to cover Cauliflower
• Butter – let’s say 2-3 T of the REAL stuff, no oleo here!
• Cheddar, Smoked Gouda, Mozzarella, Parmesan, etc. – (1)+ cup of your favorite shredded cheeses
• S&P

1. Place Cauliflower florets in a medium pot & cover with Chicken Stock.
2. Bring to a boil over high heat. Then cover & reduce heat to a simmer until Cauliflower is tender, about 15 min total.
3. Drain the cauliflower once tender, reserving the stock. (You could also turn up the heat and reduce the stock instead of draining, but who has the time?!)
4. Add the butter & cheese. Smash with a potato masher, adding in stock until you reach desired consistency. Think “thick grits”!
5. Season w/ S&P and serve. It reheats really well, too, so feel free to make a double batch to enjoy all week!

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Jalapeno-Cheddar Cornbread - Photo: Dre

Grape Tomatoes

Fresh Collard Greens from the Italian Market

Summer Grilled Crab Feast:

Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after

Sauteed Collard Greens - Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha

Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice

Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar

Classic Mojito w/ Apple Mint from my Garden

Spicy Fish Tacos w/ Mexi-Risotto

Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas

Spicy Fish Tacos & Mex-Risotto:

Spicy Tilapia Fillets – Marinated in Sazon, Sriracha, Garlic, Shallots, & Lime Juice, Pan-Fried

Flour Tortillas

Mexi-Risotto – Red, Orange & Yellow Sweet Peppers, Cheddar, Garlic, Shallots, Chicken Stock, & Arborio