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/2009/12/10/sauteed-brussels-sprouts/ http://nolovemoresincere.com/2009/12/10/sauteed-brussels-sprouts/#comments Fri, 11 Dec 2009 03:49:03 +0000 Erin L. http://nolovemoresincere.com/?p=367 Keep reading →]]>

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!

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

Grilled Stuffed Peppers

red bell peppers, ground turkey, turkey bacon, brown rice

tomatoes, garlic, red onion

soy sauce, Worcestershire, Sriracha, olive oil, Italian spices, & Parmesan

Grilled Stuffed Peppers via Blackerry

Check out my Flickr for some better, non-BBerry shots of my Grilled Stuffed Peppers!

“Recipe” after the jump…

Grilled Stuffed Peppers

Red or Yellow Bell Peppers (preferably over green ones IMO), cut in half, cored, & greased w/ olive oil

Saute chopped turkey bacon, minced garlic, chopped red onion, & Italian spices

Remove from pan & brown turkey meat w/ soy sauce, Worcestershire, & S&P

Add in the cooked turkey bacon, garlic, & shallots mixture, a can of diced tomatoes, and some semi-cooked brown rice. Stir & heat for a few minutes.

Fill pepper halves with mixture, top with drops of Sriracha & shaved Parm, & grill until charred!

Feel free to use ground beef, beans, or any other veggies like zucchini or mushrooms!

Posted in Quickie, To Taste ~ Recipe, via Blackberry Tagged: brown rice, dinner, garlic, grill, grilled, ground turkey, Italian spices, olive oil, parmesan, recipe, red bell peppers, red onion, soy sauce, sriracha, stuffed peppers, summer, to taste, tomatoes, turkey bacon, Worcestershire ]]> http://nolovemoresincere.com/2009/07/27/grilledstuffedpeppers/feed/ 5 nolovemoresincere