Orange Juice Chicken with Sweet Onions and Bell Peppers

Can someone explain to me where the first week of February went?! Or the last week of January for that matter?

I guess this is what our parent's always told us about growing older... I'm half expecting to wake up middle-aged and married tomorrow! Oy vey, and I remember when it took a lifetime to turn 16.

Here is where my head has been:

In two days I leave for Alaska to help my most fabulous Northern Californian friend, Rachel, move. This is a bittersweet event as I am so excited for such an adventure but sad that I will have to say goodbye to my best friend in the bay area. She's off to experience incredible things and while I am selfishly sad to see her go, I am so very happy for her new life and grateful that I get to be there to help set it all in motion. So come Wednesday, if you would, please send your luck and love to Rachel whom I greatly admire for having such strength to take control of her time and go forward with a wonderfully life-changing move. Love you lady :]

So in the spirit of time and grasping the most out of every minute, I present you with a sweetly simple yet fabulously flavorful weekday meal that won't break the bank either! Plus, even the clean-up is quick; this recipe requires only two pans (one if you use instant rice!), which means you can spend your time on the most important part: devouring every last delicious bite :]

For this recipe you will need a large sauté pan, a wooden spoon, and a saucepan to prepare the rice.

Orange Juice Chicken with Sweet Onions & Bell Peppers

• 1 Cup Long Grain Rice, cooked according to package instructions
• 2 Boneless Chicken Filets,6 oz each, fresh or defrosted if previously frozen
• Optional: Blanche up to 24 hours before with 1 tsp Salt and 1 tsp Sugar in a bowl of water, covered in the refrigerator.
• 1 Tbsp Unsalted Butter
• 1 Tbsp Olive Oil
• 1 Large Red Bell Pepper, cut into thin strips
• 1/2 Sweet Vidalia Onion, cut into thin strips
• 4 Cloves Garlic, coarsely chopped
• 3 sprigs Fresh Thyme, de-stemmed
• 2 springs Fresh Rosemary, de-stemmed
• 3/4 Cup Orange Juice
• Sea Salt and Fresh Cracked Black Pepper
• Cayenne Pepper

*Begin by preparing the rice according to package instructions. 

*In a large sauté pan heat the butter over medium high until melted. Sprinkle each side of the chicken filets with salt and pepper and add to pan, cooking approximately 3 minutes on each side. Add the fresh thyme and rosemary.

*Turn the heat to high, add the olive oil and toss in the onions, garlic, and bell peppers. Cook, shaking the pan frequently so that the vegetables sear evenly, about 4-5 minutes. Season with a pinch of salt, pepper, and cayenne. 

*Carefully remove the chicken to a cutting board, dice and return to pan.

*Next, add the orange juice, pouring over the chicken to completely coat all ingredients in the pan. Reduce heat and let simmer for about 2 minutes until chicken is tender yet cooked through. 

To Serve: Serve immediately, hot out of the pan over rice. Sprinkle in some extra heat with an added pinch of cayenne at the end or top with a dash of fresh cracked black pepper.

*Serves 2-3 and takes approximately 20 minutes start to finish* 

Wine Pairings: Chicken and onion dishes typically pair well with a crisp Chardonnay. I typically gravitate towards Red Wines but in an effort to expand my Vino horizons I have been experimenting with various whites lately. My mother turned me onto La Crema, which makes a lovely 2009 Vintage Sonoma Coast Chardonnay which subtly twists tones of toasted oak and butterscotch to produce a well-balanced round and nutty flavor. I much prefer an oaky Chardonnay to an acidic fruity palate and this bottle blends the notes perfectly. 

And there you have it; a healthy, no-hassle meal that lets you eat gourmet without the added fuss or expense. Try tossing in kalamata olives before adding the orange juice for an extra touch of color and flavor. 

Happy Chinese New Year to all my fellow Rabbits, it is our year! Happy Feasting Friends and expect my next blog to be coming at you from an ice cave in Alaska!

Enjoy :]

<3 Marea

Homemade Chicken Pot Pies

Another cold weather favorite and definite comfort food for me has always been Chicken Pot Pie. This recipe is fairly simple and can be pre-made and frozen, and then baked at a later date. Also, the ingredients are ones you may already have in your pantry and freezer, or ones that you can buy and store ahead of time, which makes this meal good for a midweek, low-key dinner. Plus, if you are cooking for a couple or a small family, this recipe ensures leftovers, which are absolutely delicious for lunch the next day. Of course, if you still have Thanksgiving Turkey leftovers, sub them in! Delicious!

For this recipe you will need: 1- 9inch round Baking Dish, Pie Weights (optional), a Spatula, a Medium Mixing Bowl, Measuring cups and spoons, Wooden Spoon, and a Medium-Sized Frying Pan. 

Chicken Pot Pies

• 2 Cups or 2 Medium Chicken Breasts, rubbed down with:
• Garlic Powder, Italian Spices, and Pepper
• 2 Tbsp Olive Oil, divided
• 2 Pre-Made or Homemade Pie Crusts (Recipe Here) 
• 1/2 Vidalia Onion, Diced
• 1/2 Cup Diced Carrots
• 1/2 Cup Peas, fresh or previously frozen
• 1/2 Cup Corn, fresh or previously frozen
• 1/2 Cup Cream of Chicken Soup
• 1/2 Cup Cream of Mushroom Soup
• 1/2 Cup Chicken Broth
• 1/4 Cup Cream
• 1 bunch of Fresh Sage
• Several Sprigs of Fresh Thyme

*Preheat your oven to 350 Degrees F.

*In a medium frying pan heat 1 Tbsp of Olive Oil over Medium High heat. Add the seasoned Chicken Breasts and increase heat to High. Cook for approximately 5 minutes on each side. Remove chicken from pan and cover. *Chicken should still be slightly pink in the center!*

*While your chicken is cooking, spray your baking dish with canola oil, and press one crust into the bottom and up the edges of the dish. If using, place pie weights on top of bottom crust. Bake for 10 minutes, until lightly golden. Remove from oven and set aside, but leave oven on.

*In the same pan that you used for the chicken, add the other Tbsp of Olive Oil and heat on Medium High. Stir in the diced onions and cook for 2 minutes, or until slightly softened. Stir in the carrots, peas, and corn, and cook for an additional 2 minutes. 

*In a separate bowl combine the remaining ingredients, mixing thoroughly. Pour over the vegetable mixture in the pan and bring to a boil. Reduce to a simmer for 5 minutes. 

*While the Vegetable mix is simmering, uncover the chicken and dice into 1/4 inch chunks. Add to the mixture and simmer for another 1 minute. 

*Pour the mixture into your previously baked pie crust and cover with the top crust. Using your fingers, pinch the top crust into the edges of the bottom crust to seal. Return to your preheated oven and bake for 35 minutes, until top crust is golden brown. 

*Remove from oven and let set for 5 minutes. Slice and serve hot.

I chose not to add any additional salt as the Cream of Mushroom and Cream of Chicken Soups tend to run fairly salty, but feel free to use your own palate and season to your taste bud's delight! If freezing, skip the 35 minutes of baking time, wrap in plastic wrap and place in the freezer until you are ready to bake and eat.

Enjoy :]

<3 Marea

Linking up to Friday Potluck @ EkatsKitchen.com

Classic Chicken Marsala

In lieu of apologies and explanations as to my absence I will instead present you all with one of my absolute favorite "serve-to-impress" dishes: Chicken Marsala! This dinner party delight's ingredient list is short and simple but the flavors they produce are nothing less than marvelous. The sauce is aromatic and complex yet sweet and delicate to the senses, guaranteed to be an instant favorite- in fact I've converted multiple non-mushroom lover's with this dish! The pictures simply do not do it justice (but a better camera is #1 on my birthday/Christmas wish list! Fingers crossed.)

Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1/2 cup of All-Purpose White Flour
• 2 Tbsp Olive Oil
• 1 1/2 cups Cremini Mushrooms, cleaned and sliced
• 2 large shallots, finely chopped
• 1/2 cup Dry Marsala
• 1 Tbsp dried Porcini Mushrooms, ground
• 1/2 cup Chicken Stock
• 2 Tbsp Unsalted Butter
• 1 bag Trader Joe's Pappardelle Egg Noodles
• Salt and Freshly Cracked Pepper
• Italian Seasoning
• Rosemary Sprigs for granish

*Prep the mushrooms and shallots; set aside. In a food processor or chopper crush the dried porcini mushrooms into a fine dust. Set aside 1 Tbsp and save any extra for later use. 

*Pour the flour into a shallow bowl and season the chicken on all sides with salt, pepper, and a light dusting of the Italian Seasoning. Place a large sauté pan on the stove over medium-high heat. Allow the pan to warm, about 30 seconds, before adding the olive oil. Heat for 30 more seconds. Dredge the chicken in the flour, shake off any excess, and add the chicken breasts to the pan. Cook approximately 6-7 minutes on each side, until lightly golden and barely firm in the center. Use a knife to check that they are a whitish pink at the thickest part. Transfer chicken to a plate and cover to keep warm. 

*In the same pan, add the butter and melt over medium heat. Add the mushrooms and cook for 5 minutes, tossing frequently so that they cook evenly. Add the shallot and cook until softened, about 2 additional minutes. 

*While the mushroom and shallots are cooking, place a 6-qt saucepan 3/4 full of water on the burner over high heat. Be sure to use cold water and a sprinkle of salt. Bring to a boil. Add the entire bag of noodles, stirring once, and return to a boil. As a rule, check pasta after 4 minutes to gage the cooking progress. Most pastas take about 8-12 minutes to cook al-dente and can overcook in an instant. *It is a myth that all pastas should be rinsed (doing so washes away the starch that helps the sauce stick to the pasta!) however, with wider noodles such as these (lasagna especially) a light rinsing is necessary to keep them from sticking together.*

*Return to your sauce and stir in the dried porcini mushrooms and the marsala; increase the heat to medium-high and bring to a light boil for 30 seconds. Add the chicken stock, stirring well, and return to a boil. Return the chicken to the pan and reduce to a simmer. Coat the chicken in the sauce with a spoon and then cover. Allow to simmer for 2 minutes. Salt and pepper to taste. 

*To Serve: Before plating the pasta, toss it with 2 small pats of butter, allowing the butter to melt. Divide the pasta onto your serving plates and top each with one chicken breast. Spoon the sauce over the top and finish with a light sprinkling of freshly grated parmesan cheese, fresh cracked pepper, and a sprig of rosemary for garnish. Pair with a small salad, such as My Feta and Cranberry Salad with a tart balsamic dressing. 

Wine Pairings: Since this dish is already cooked with wine, a pairing can prove slightly tricky. It is best to stick with a red to compliment the marsala, but since this is a chicken dish some may choose a white like Chardonnay or a Viognier, a dry white wine that boasts flavors of peach and apricot. I prefer a Merlot or a Pinot Noir; wines with good ripe fruit but not too much tannin are best suited to bring out the flavors of the marsala. For bargain bottled bliss try: San Simeon Merlot, 2003 for $14.99 or  Indian Creek, Navarro Vineyards 2008 Pinot Noir from Mendocino, for only $11.00.

Be sure to serve immediately. I will prep the mushrooms, shallots, and chicken ahead of time so that once my guests arrive I can cook this dinner with minimal effort and still have plenty of time for entertaining. 

It is a perfect palate pleaser with a sweet simplicity that makes even the most novice host seem like a kitchen god or goddess. 

Enjoy :] 

<3 Marea

Pan-Seared Chicken & Sautéed Portabellas over a Parmesan Risotto

Most of the time I go to the grocery store with a list of ingredients and specific meals in mind, but I tend to be sidetracked by spontaneous menu additions that trigger my taste buds as I shop. This next recipe evolved out of just such a trip.

I find a great way to eat well while still saving money is to buy certain ingredients in bulk and then reinvent them by switching up the side and the protein. I had purchased a giant bag of mini bell peppers from Costco the week prior and I was determined to make use of every last one of them before their time was up; the majority of these colorful little peppers went into making salsa and tacos, and Philly Cheesesteaks (get excited, these recipes are coming up next!) but a few of them still remained. It was these mini morsels, the extra chicken filets in my freezer, and a pair of giant portabellas I nabbed while perusing the produce section of my neighborhood Lucky's, that inspired this next dish.

Grilled Chicken and Sautéed Portabellas

• 2  boneless skinless chicken breasts (Adjust to fit your serving size needs)
• rubbed down with garlic powder, sea salt, cracked pepper, oregano (ground and dried), and Herbes de Provence.  (You can substitute my favorite secret spice, Johnny’s Seasoning Salt, for the sea salt if you'd like!) 
• One large Portabella Mushroom, julienned (aka cut into long, thin strips)
• 2 sweet Mini Bell Peppers, one yellow, one red
• 1-2 Tbsp. Unsalted Butter
• 1/2 of one medium Sweet Onion, diced
• 2 cloves Garlic, minced

*Sauté the butter on medium-low with the chopped sweet onion and the garlic. Add the seasoned chicken breasts and increase the heat to high, searing approximately 6-8 minutes on each side, paying close attention to the scents so that it does not burn. Reduce heat to low and cover chicken with a lid allowing it to steam in its own juices and cook through. Check it to ensure it does not become dried out. As soon as the chicken is no longer pink in the thickest part, turn off the heat. If you pay close attention it should be tender, moist, and delicious!

*Move the chicken from the pan and cover to keep warm. In the same pan, sauté the sliced portabella strips in the juices from the chicken for approximately 2 minutes. Add the diced peppers and cook on high for an additional 1-2 minutes, until soft.

I decided to pair the chicken with a parmesan risotto, a side I have replicated many times and typically serve with my Pan-Seared Scallops (another recipe I will soon share!). Risotto can be such a versatile rice dish and with a fabulous creamy texture it mixes well with the sharpness of the parmesan cheese. I also like to mix in fresh arugula leaves (have you noticed yet that this is my favorite type of greens? And I grow it fresh in my garden too!) for an extra bite and splash of color. 

Parmesan Risotto

• 1 lb box of Risotto or Arborio Rice
• 5 ½ cups of chicken stock
• ½ of a medium sweet onion, diced
• 2 cloves Garlic, minced
• 1 Tbsp Extra-Virgin Olive Oil
• 1 cup fresh arugula leaves
• 1-1 ½ cups parmesan, freshly grated or shaved.
• Salt and Pepper

*Sauté the onions in the olive oil until soft, add the garlic and sauté 1 additional minute. In a separate saucepan, heat the stock until barely boiling then reduce to a simmer. Add the risotto to the onions and the olive oil, and cook on medium-high until lightly browned, stirring frequently. Reduce heat to medium-low and stir in the stock, 2 cups at a time, allowing it to be fully absorbed before adding the next round. Once all the stock is fully absorbed and the rice is tender reduce the heat to low and stir in the arugula, tearing the leaves as you add them. Grate in the Parmesan and stir. Salt and pepper to taste. 

*This makes quite a large quantity of risotto, so plan to have plenty of leftovers or to feed several hungry mouths! 

To Serve: Spoon the risotto onto a plate, add the chicken and top with the portabellas and peppers. Drizzle the remaining sauce from the pan on top of the chicken. I like to garnish the risotto with a sprinkle of chopped scallions or extra parmesan cheese. 

I also like to tie in the arugula from the risotto with a light arugula salad topped with fresh cherry tomatoes, avocado slices, and crumbled feta.

Enjoy :]

<3 Marea

Chicken Tortilla Soup

When I was younger I remember going to a restaurant in downtown Tucson with my mother and having my first memorable bite of Chicken Tortilla Soup. There were thick juicy slices of fresh green avocados atop crunchy salty tortilla strips. The bowl was finished off with a generous blanket of deliciously gooey cheddar cheese. This was my inspiration when creating this recipe.

This soup was the first dish I ever made in my Crockpot- in fact it was the motivating factor behind my purchase of said Crockpot. I just had the feeling that this soup would be a perfect Crockpot cook. The ingredients are easy to find and cheap to stockpile and the results are simply mouth-watering! Enjoy :]

Chicken Tortilla Soup

• 3 cups boneless skinless Chicken Breast, cubed
• 2 cups whole kernel corn, thawed if frozen.
• 2 medium yellow onions, chopped
• 3 cloves garlic, minced
• 3 Tbsp. fresh lime juice
• 2 cans of Low Sodium Chicken Broth (14.5oz ea.)
• 1 can Tomato Puree (10.5 oz)
• 1 can Diced Tomatoes with Green Chiles (10 oz)
• 1 tsp Kosher Salt
• 3 tsp. Ground Cumin
• 1-3 tsp Chili Powder (Adjust for your spice preference)
• 1 tsp freshly cracked Black Pepper
• 2 tsp Cayenne red pepper (or 1 to reduce the heat)
• 2 Bay Leaves

TOPPING

• 2+ cups Shredded Cheese (I use a Mexican or 3 Cheese Blend)
• 1 cup Fresh Chopped Cilantro
• 6 Soft Corn Tortillas
• 2 Avocados, Sliced
• Seasoning Salt 

* To prepare the soup combine all ingredients (minus those set aside for the topping) into your slow cooker. Cover and cook on low for 6 hours. I tend to check it after two and adjust the spice and salt to my liking. After 6 hours turn the pot to high and cook an additional 20-30 minutes. During this time preheat the oven to 375 degrees. Slice the corn tortillas into long thin strips. Place on tin-foil lined baking sheet and sprinkle with seasoned salt. Bake for 5 minutes and then turn and bake for an additional 3 minutes until crisp.

*Ladle the soup into bowls and top with the tortilla strips, avocado, and cheese. Add the cilantro as the final touch. 

I use these proportions in a 6 quart Crockpot and yield approximately 8 servings. Which makes this a perfect dish for a get together or one to ensure left-overs!

Happy Eating :]  

<3 Marea