I was looking through some recipes I had saved on the computer and thinking about what I might want to cook with some chicken I had in the freezer when I came across this recipe that looked like it might have just the right amount of kick for a gloomy few days with snow at the end of April. I used the chicken to make nachos, salads, and other items. It did have a bit of a kick to it, perhaps because I didn’t seed the jalapenos beforehand.
4 chicken breasts
1 clove garlic, halved
1/2 teaspoon freshly ground black pepper
For the marinade:
1/4 cup lime juice
2 jalapeno peppers
1 tablespoon of olive oil
Rub chicken with cut sides of garlic halves and sprinkle with black pepper. To prepare marinade, in a blender or food processor fitted with a metal blade, combine lime juice, jalapeno peppers, and oil and process until smooth.
Place chicken in a shallow glass baking dish. Brush chicken with marinade. Cover dish with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 F. Line a baking sheet with foil. Place chicken on prepared baking sheet. Bake chicken until cooked through and no longer pink, about 35 minutes to 40 minutes. Place chicken on a serving platter. Serve immediately
This was another recipe I had written down on a piece of paper that I came across a few weeks ago and decided to put together. And, in the process of doing so, I learned that my slow cooker had a crack in it, so slow cooker recipes will be put on the back burner for a bit as I figure out how to do the instant pot slow cooker function. This recipe is fine. It’s not an amazing you-must-rush-out-and-make-it recipe, but if you’re looking for a little peanut-flavored chicken, this is a really easy recipe to put together and it meets expectations.
Easy Slow Cooker Thai Peanut Chicken
2 lbs. boneless skinless chicken breasts (appx. 4-6)
3/4 cup salsa
1/4 cup low-fat peanut butter (crunchy or creamy)
1 tsp. dried or fresh grated ginger
2 Tbsp. soy sauce
2 tsp. cornstarch
2 tsp. lime juice
salt and pepper
Season chicken with salt and pepper and place in the slow cooker or crockpot. Combine salsa, cornstarch, peanut butter, soy sauce and ginger–mix well and pour over chicken.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in lime juice and serve over steamed white or brown rice. Garnish with cilantro, if desired.
As I mentioned in my last post, we had a little heatwave in the midwest last week that meant breaking out the grill and making sure it still worked. And, being a sucker for savory recipes that include an unusual flavor, such as vanilla, I had been waiting most of the winter to cook this spicy vanilla chicken. I found the recipe as I was sorting through an old bunch of recipes I printed off, so unfortunately, I’m unsure where to attribute it. However, if you are looking for a recipe that has a little bit of a different (but delicious) flavor, you should consider trying this one.
Spicy Vanilla Chicken
4 boneless, skinless chicken breast halves
Nonstick cooking spray
1/2 tsp lemon pepper
1 c mango or pineapple salsa (such as Newman’s Own pineapple salsa)
1 TBS vanilla extract
1 tsp hot pepper sauce
Preheat grill or broiler. Coat chicken with cooking spray and season with lemon pepper. Coat rack of grill or broiler with spray. Cook chicken 2 to 3 inches from heat source, about 4 minutes per side.
Combine salsa, vanilla and hot sauce while chicken cooks. Place half the mixture on the chicken and grill 2 minutes longer. Serve with remaining salsa mixture.
A former student came to visit a few weeks ago, just after Homecoming on campus, and while he was staying, it seemed like the perfect time to try out a new chicken recipe, a new sweet potato recipe, and to make curried squash soup and continue perfecting the milk bread recipe I shared recently.
The White House Volunteers cookbook had a few recipes I’d been planning to try recently, and this one looked easy to put together. A colleague found it while cleaning out his father-in-law’s house and knowing my love for cookbooks, especially local, church, or group-created cookbooks, he brought the cookbook to me. I have a ton of recipes I’ve flagged in the cookbook, so I have no doubt further recipes will come from this cookbook. Priscilla Allen submitted this recipe to the cookbook.
We have been working on different ways to outreach to our students and build community across the campus. A couple weeks ago, the first year students on-campus were invited to have dinner at different faculty and staff households. One of my friends from admissions, his fiance, and I co-hosted a dinner at my house. As we discussed different options for the dinner, we decided on enchiladas as the option we wanted to make for the first years. It was an easy way to make some vegetarian options, and could be done without a lot of last minute preparation.
These Honey Lime Chicken Enchiladas are delicious. First seen on the Dinner on a Dime web site, I made them once during new recipe Tuesdays a couple years ago, but had never documented the recipe. Of course, I’m picky about my green enchilada sauce as well and insist on using Frontera Green Enchilada sauce, if you can find it. It comes in packets, as opposed to jars or cans.
In the ongoing invitation for dinner, I had our director of residence life and his family join me at my house. Like some of the others I’ve had join me, he has young kids, so I wanted to make sure I made kid-friendly foods, especially knowing that they had a particularly careful palate. So, I thought these honey lime chicken sandwiches, which I had made before, but not photographed, would be a good choice, alongside some burgers for the kids.
I first enjoyed this chicken during my Rachael Ray phase of cooking and my love of all things cilantro and cumin. I still love all those things, but I have moved beyond 20-minute meals. On second thought, my first run of this recipe may have been when I was in grad school when I invited a couple people over every week for dinner and to watch the West Wing. I don’t think life is any more delightful than when I’m cooking for folks whose company I enjoy and reveling in a shared experience.
I was looking items in the freezer and the pantry and thought it would be a good idea to use up some potatoes and chicken. I started looking through different cookbooks and the Gourmet Today cookbook had a recipe for Puebla Chicken and Potato Stew. It looked pretty delicious, so I thought I’d try making it this weekend.
I ended up taking some of it to a couple of colleagues who just had a baby. I thought it might be a nice change from what they had going on, since this is also a busy time of year for them.