hurried curried chicken

Hurried Curried Gardein

Prepping: cashew cream, tomatoes, curry paste

Ingredients:
1 pkg gardein chik’n strips
1 medium white onion, chopped
4 cloves of garlic, minced
2 inch ginger root, finely chopped
2 tbsp Patak’s mild curry paste
2 tbsp Patak’s hot (or Madras) curry paste
14 oz can whole tomatoes
14 oz can chickpeas
1 cup cashew cream (1/2 cup raw cashews + water)
1 cup roasted/salted cashews
15 fresh dates, pitted (or raisins)

Direction:
The ingredients I use at the end need to be ready to go, so I prep them before I start cooking. I start by making the cashew cream, which is super easy! Grind the raw cashews in a coffee grinder to a fine meal and add enough water to make a total of 1 cup and whisk vigorously with a fork and voila you have cashew cream! Remove the pits from your fresh dates and cut or tear each date into 3 or 4 pieces. You can substitute raisins or even chopped granny smith apples for the dates, but I just love dates so much that I can’t even imagine this dish without the dates!!! Chop and mince the rest of the ingredients and lets start cooking!

Frying up the gardein strip

In a large fry ing pan, fry the frozen gardein strips for a total of 5 minutes in olive oil on medium/high heat. Remove the strips onto a plate, add some more olive oil to the pan and sauté the onions for 5 minutes; add the garlic and ginger and sauté for another 5 minutes. Add the curry paste and since the paste is somewhat oily you can stir and fry the onion mixture in the curry paste for a bit before adding the can of tomatoes. At the same time add 1 cup of water to the pan. Stir and add the chickpeas. Cook on medium/low heat for about 5 – 7 minutes, and stir ocasionaly. Add the dates, the roasted cashews and the gardein strips to the pan and stir to incorporate all the ingredients and distribute the heat to the added ingredients. By now the sauce should be drying out a bit and this is the perfect time to add the cashew cream. The cashew cream may have settled, so before you add it, whisk it vigorously again with a fork and add to the pan and stir. Let the sauce be thoroughly heated, and then it’s ready to be eaten!
Before serving, taste the sauce to make sure the spiciness is to your liking. You can add more cashew meal right in to the pan if it’s too spicy for you.

Cooking away..taste test?

I’ve used a combination of both mild and hot curry paste because some of the family members can’t handle the heat, but I also didn’t want it to be too whimpy! If you like it hot, then by all means use only hot curry paste…but be forewarned that it’s gonna be really HOT! If you want just the aroma of curry and not spicy at all, then just use mild curry paste. Keep in mind that the cashew cream offsets the spiciness and you can control the heat to some extent by adding more cashew meal.

Bollywood worthy

Serve over basmati rice with some papadoms or naan. I should warn you however that eating this dish may suddenly cause you to stop traffic in the middle of rush hour and dance to Bollywood tunes while professing your love to your sweetheart! Of course just the aroma of your fantastic Hurried Curried Gardein will propel your co-workers or neighbours to be your backup singers and dancers! 

chicken tikka masala

ummary: My all time favorite Indian dish – Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I’d never have again. Thanks to the folks at Gardein, their ‘chicken scallopini’ makes this carnivorous dish, 100% vegan friendly!

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Ingredients

(Marinade)

• 1 bag of Gardein Chicken Scallopini Breasts
• 1 cup plain soy yogurt
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1 tsp ground red pepper
• 2 tsp fresh ground black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 2 tsp minced fresh ginger
• 6 bamboo skewers

(Sauce)

• 1 tbsp Earth Balance Buttery Spread
• 2 garlic cloves, minced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 teaspoon salt
• 1 (8 oz) can tomato sauce
• 1 cup coconut milk (can substitute lite)
• 1/4 cup frozen peas
• 1/4 cup chopped fresh cilantro

Instructions

1. Chop ‘chicken’ into 1″ cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
2. Soak bamboo skewers in warm water while preparing sauce.
3. For sauce, melt ‘butter’ on medium heat until melted.
4. Add garlic and cook for 1 minute.
5. Stir in coriander, cumin, paprika, garam masala and salt.
6. Stir in tomato sauce and simmer for 15 minutes.
7. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
8. Thread Gardein chicken onto skewers and discard marinade.
9. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
10. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
11. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.

Vegan Masala

Cooking time (duration): 90 Diet type: Vegan Diet (other): Reduced fatNumber of servings (yield): 6 Meal type: dinner Culinary tradition: Indian (Northern) My rating:5 stars: ★★★★★ Copyright © Vegan Hogg 2010. Microformatting by hRecipe.

chicken parmesan gardein

Chicken Parmesan
Serves 4-6

• 2 pounds boneless/skinless chicken breasts
• 2 cups flavored bread crumbs
• 1 egg
• 1/4 cup milk
• 1 jar of your favorite pasta sauce
• 2 cups mozzarella cheese
• Oil for frying

Instructions

1. Pre-heat your oven to 350 degrees.
2. In  the bottom of a 9×13 pan (or bigger if you have lots of chicken) spread a thin layer of sauce and set aside.
3. Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chicken breasts and each breast gave me about  3 pieces of chicken.
4. Mix the egg and milk in a shallow bowl.
5. Add the bread crumbs to a shallow bowl.
6. Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.) Add the chicken to the baking pan.
7. Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.
8. Cover with foil and bake for 20 minutes.
9. After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.
10. Serve and enjoy!

chicken stroganoff

Here's how I made it:

1 lb chicken breast, cut into 1-inch pieces
a couple splashes of vegetable oil for cooking
1/2 cup shallots, finely diced
1 lb cremini mushrooms, sliced
1 tsp dried tarragon
pinch nutmeg
1 cup sour cream
4 cups cooked broad noodles for serving

I started by heating a splash of oil in a large skillet over medium/high heat. When the oil was hot, I added my chicken pieces and cooked them until they were golden brown and beautiful. I transferred the chicken to a heat-proof bowl and set it aside.

Next, I lowered the heat of my skillet to medium and added another splash of vegetable oil. I added the shallots and mushrooms to the pan and stirred while they began to soften and brown. After a few minutes, I added about a tablespoon of water to the pan to help the mushrooms begin to release their liquid, then I allowed them to continue to cook down for another 10 minutes or so. In the last few minutes, the tarragon and nutmeg were stirred in.

To finish, I returned the chicken to the pan, turned off the heat, and stirred in the sour cream  (turning off the heat ensures the sour cream doesn't get too hot and begin to separate). I like a thick sauce, but if you prefer a thinner sauce you can add some water at the end. 

A bed of broad noodles made the perfect nest for our chicken stroganoff.

This is some goooood stuff! Quick and simple to make, and oh so deliciously rich and creamy!

avocado chicken parmesan

(serves: 4 | Preparation: 15 minutes | Cooking: 15 minutes)

Ingredients:

2 Chicken Breast Fillets, halved lengthways (I prefer to use chicken tenders because they are the perfect size and it's really difficult to cut a breast in half perfectly)
1/2 Cup Plain Flour (I use whole wheat)
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs (see THIS RECIPE for homemade breadcrumbs)
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 


Method:
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 10 minutes(turning after 5 minutes to have evenly colours on the breadcrumbs) in 400 degree preheated oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

chicken enchiladas with chili sour cream sauce

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

oven baked chicken fajitas

Oven Baked Chicken Fajitas

3 boneless, skinless chicken breasts, cut into thin strips
2 Tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15 ounce) can diced tomatoes (drained)
1 large onion, sliced
1 red bell pepper, sliced (seeds removed)
1 green bell pepper, sliced (seeds removed)
12 small flour tortillas

Toppings:
cheese
cilantro
salsa
sour cream

Directions: Preheat oven to 400 degrees F. Grease a 9x13 baking dish with non-stick spray. 

Place chicken strips into the baking dish. In a small bowl mix together the olive oil, chili powder, cumin, oregano and garlic powder. Pour the mixture evenly over the chicken and stir to coat.

Add the tomatoes, peppers and onions to the dish and stir to combine.

Bake uncovered for 30-35 minutes or until chicken is cooked through and vegetables are fork tender. Serve with tortillas and you favorite toppings! Enjoy ♥

Recipe adapted from: Taste Of Home

crock pot santa fe chicken

ROCK POT SANTA FE CHICKEN

Source: Skinny Taste

Ingredients:

1 1/2 pounds chicken breasts

14.4 oz can diced tomatoes with green chilis

15 oz can black beans, rinsed and drained

8 oz frozen corn

1/4 cup chopped cilantro

14.4 oz can chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (or to taste)

Salt to taste

Cheddar cheese (optional)

Directions:

1- Combine all ingredients (except cheese) in the crock pot. Cook on low for 10 hours.

2- Half hour before serving remove the chicken, shred, and return to the crock pot.

3- Serve with rice or in soft tortillas. Top with cheese, if desired.

brie n chicken pasta

Brie and Chicken Pasta
Inspired by The Meat and Potatoes Foodie
Printable Recipe 
Ingredients:
2 small chicken breasts, cooked and cut into bite size pieces
8-10 oz penne or mostaccioli pasta
1 small zucchini squash, cut into matchsticks
7oz brie cheese with herbs, cubed and chilled
Fresh basil leaves, finely chopped
salt and pepper to taste

Directions:
Cook pasta according to package directions.   Drain, reserving 1/2 cup pasta water.  Place pasta back in pot and add the zucchini and chicken; toss to combine.  Stir in the cheese cubes until everything starts to melt.  Add pasta water if needed to thin out the cheese sauce.  Stir in the basil and season with salt and pepper to taste.  Enjoy!

Lonestar dry rubbed chicken

Lone Star Dry Rubbed Chicken
Rub recipe adapted from Whole Foods
Sauce recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 Tablespoon kosher salt
3/4 Tablespoons paprika
1/2 Tablespoon brown sugar
1/2 Tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon celery seed
2 boneless, skinless chicken breasts
olive oil
For the sauce -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 1/2 teaspoons lemon juice
1-2 teaspoons of the dry rub mixture (or to taste)

Directions:
In a small bowl, mix together the first 9 ingredients until well combined.  Remove 2 teaspoons and set aside.  Drizzle olive oil on both sides of each piece of fish and sprinkle evenly with the dry rub mixture (you might have some left over, you can store it in a sealed container in a cool dry place for up to 3 months).  Cover and let sit in refrigerator for at least 2 hours and up to 24 hours.

Mix together the mayonnaise, mustard and lemon juice, until just combined.  Add the dry rub mix, a little at a time.  Season with salt and pepper if necessary.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 3-5 minutes before serving.  Serve with sauce and enjoy!

Chicken Parm Pizza

CHICKEN PARM PIZZA

A definite winner, this recipe is great for kids (and their parents)!

by Rachael Ray | on 03/12/12

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INGREDIENTS

• 1 store-bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• A handful flat leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 can tomato sauce (8 ounces)
• 1 cup grated Parmigiano Reggiano
• 1 1/2 cups shredded provolone
• 5-6 leaves basil, torn or shredded

Serves 4

PREPARATION

Pre-heat oven to 425°F.

Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of EVOO down over the dough and place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of EVOO. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5-6 minutes, then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.

Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10-12 minutes. Top the pizza with basil, cut and serve.

Barbecue Chicken Pizza

Serves 4

Tags: appetizers brunch dinner lunch cheesepoultry vegetables bake 15 Minute Meals Yum-o! Family-Friendly

Submitted by

Rachael Ray

Yum-o! Family-Friendly

on 09/18/07

A creative flavor for pizza that you can whip up in minutes!

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Ingredients

• 1 store-bought pizza crust, such as Boboli brand (12-inch)
• 1/2 cup barbecue qsauce, any brand
• 2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken
• 2 1/2 cups shredded cheddar cheese
• 2 scallions, chopped
• 1/2 small red bell pepper, chopped

Preparation

Pre-heat oven to 400°F.

Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.

Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve.

This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.

Boursin Mushroom Chicken

Boursin Mushroom Chicken

Source: Adapted from Baked Bree

Ingredients:

2 boneless chicken breasts

1/2 tbsp olive oil

1/2 tbsp butter

1/2 cup sliced mushrooms

1/2 tsp dried minced onion

1/4 cup chicken broth

1/4 cup Boursin garlic and herb cheese

1 tsp dried parsley

Directions:

1- Season your chicken with salt and pepper.

2- In a large nonstick skillet heat your oil. Add the chicken and cook until cooked through, remove to a plate and cover with foil.

3- Add butter. Add the mushrooms and let it all cook together, about 2-3 minutes. Add the minced onion and cook an additional 2-3 minutes. Add the chicken broth to the pan, cooking until most of the broth absorbs/reduces. Add the cheese and parsley, stirring well.

4- Top the chicken with the sauce mix. Serve hot.

Chicken Georgia

Ingredients

• 4 skinless boneless chicken breast halves
• 1 cup sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces grated mozzarella cheese

Directions

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroommixture. Cook and let stand 5 minutes or until cheese melts.

Serves 4

Takes 35 mins