Chompzone

Plain chicken is the worst thing in the world. Right next to green beans and pork chops (sorry, James, I just don’t like them). I’m constantly in search for new recipes, and I came across an Emril Lagasse one that didn’t seem half bad.

Of course, I didn’t have time to marinate it, nor was I going to grill it in the middle of winter (or on my stove). However, the orange soy glaze sounded pretty good and I needed to get rid of an old orange.

So you need –

• 2 chicken breasts
• 1/2 cup freshly squeezed orange juice
• 1 – 2 tsp of orange zest
• 1/4 cup sugar
• 1/8 cup soy sauce
• olive oil
• white pepper

Combine the orange juice, zest, sugar and soy sauce in a small pan. Reduce to a thick glaze (about 10 minutes). Meanwhile, rub some olive oil on chicken breasts. When reduction is ready, pour over chicken and sprinkle with white pepper. Bake for 25 – 30 minutes in a 350 degree oven.

I served with steamed broccoli and mashed potatoes. Not exactly Asian cuisine, but it’s all I had. Plus, James requested a “grain” and looked longingly at the bag of potatoes.

Having always wanted to make it but never bothering to do so, I decided tonight was Gumbo night. This recipe is inspired by one I found in Self magazine, of course not nearly as low in calories. 

Ingredient List (yup, I’m actually telling you how to make this!):

• 1 chicken breast
• 2 – 4 chicken sausages
• 1 tbsp Cajun seasoning
• 1/4 cup of fresh parsley, chopped (1/4 cup prior to chop)
• 1 onion, chopped
• 1 red bell pepper, chopped (I also added some leftover orange)
• 1 zucchini, chopped
• 4 stalks of celery, chopped
• 4 cloves of garlic, chopped
• 2 tbsp flour
• 1 cup chicken broth
• 15 oz can of diced tomatoes
• 20 shrimp, deveined, deshelled

First thing first, chop up those veggies, chicken and sausages.

Sprinkle Cajun seasoning on chicken. Heat olive oil (or whatever else you like to use to make things not stick) in a large/deep frying pan. Add your chicken and sausage. Turn once. Cook about three minutes. Then add all those chopped veggies.

Cook for a few minutes. Add flour and mix in. Let cook for a minute. Add one cup of broth and tomatoes (the tomatoes, the juice, just dump the can in). Cover and simmer for 10 minutes.

Last but not least, add the shrimp, and cook another few minutes until it’s pink and edible. Serve.

Last night I came home (late from work too) and the internet and television were not working. Thursday night television was out and sadly, so was blogging. Yes I could write a post on my iPhone but who wants to do that?!

Anyway, after a long day at work, I wasn’t in a creative mood. Plus my chicken was still frosty (note to self, remove chicken from freezer earlier). So we went vegetarian style with pasta, alfredo, peas and asparagus. I didn’t have the makings for my favorite sauce (see here), so I opted for a jar (gasp). All in all though, the meal wasn’t half bad, and it only took me 15 minutes.

But without television, I had three hours to kick around. I’d been craving chocolate cake for some time, and this was the perfect opportunity to indulge.

I hijacked Martha Stewart’s chocolate cupcake recipe and divided the batter into two 9” cake pans instead. Frosting was butter cream (4 cups of sifted powdered sugar, 1/2 cup sifted cocoa powder, 2/3 stick of softened butter and a few tablespoons of milk).

Craving satisfied.

Recently I discovered how easy it is to make stuffed chicken. Not that this is anything gourmet, but the surprise pocket of flavor inside is always welcome. (Unless of course you hate chicken).

Tonight I made chicken stuffed with spinach and feta. Lacking a meat mallet, I used a mug instead… yes I realize that I need to get my act together and purchase one! Flatten chicken to about 1/4 inch thick. In a separate bowl I combined chopped spinach, feta, a table spoon of melted butter, garlic and lemon juice. I spread that on about half the chicken, rolled up and put a slab of butter on top. Baked at 350 for 30 minutes. It was scrumptious.

Sides included steamed broccoli and mashed acorn squash.