Spicy Chicken sauté w/ Chicken & Garlic Rice (Recipe)

  

Spicy Chicken Sauté w/ Chicken & Garlic Rice

Recipe by Rob Watts 

@RobWattsOnline

What You’ll Need: For The Chicken Sauté 

1 Package of Purdue Pre-Cooked Sliced Chicken (Southwestern Style)

2 Celery Sticks, Sliced/Chopped

1/2 Bermuda Onion, Diced

1/2 Teaspoon of Sriracha Sauce

1/2 Teaspoon of Adobo Seasoning

1 Cup Teriyaki Sauce

1 Teaspoon Minced Garlic

Olive Oil

What You’ll Need: For The Rice

1 Small Package of White Rice (Preferably Uncle Bens)

Chicken Stock (Any Brand)

1 Teaspoon Garlic Powder 

What To Do:

Coat your pan with just enough olive oil to cover the surface of the pan. Set on medium heat. Add your minced garlic. Next, add your celery and onions that you chopped and diced. Sauté for five minutes, then add your chicken to the pan. The chicken is pre-cooked so it won’t take long for it to brown in the pan. Make sure your meat and celery and onions are cooking evenly. Next, pour your teriyaki sauce over the mix, along with Sriracha sauce and stir consistently. Finally, add your Adobo seasoning and continue to stir. 

For your rice, it’s very simple. Add an equal amount of chicken stock to the exact amount of rice you are cooking. Put them both together in a pot and cook (and stir continually) over medium heat. Once your rice becomes puffy, add your garlic powder and continue to stir consistently until rice is completely puffed and free of liquid. Now, turn off the heat and cover your pot with a lid, and let stand 10 minutes. This allows the rice to finish cooking properly without over cooking and possibly burning. 

Once you are finished, plate both your rice and chicken to your liking and garnish it with anything you desire. Enjoy! Serves 1-2

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Crustless Spinach and Tomato Quiche Recipe (Gluten Free& Paleo Friendly)

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Crustless Spinach and Tomato Quiche
(#gluten free #paleo friendly)
By Susan Saunders
Susan’s Children’s Books Can Be Purchased Here

Here is quick quiche recipe that is easy to prepare and delicious. You won’t even miss the carb-loaded crust from traditional quiche recipes. Make it for guests, and they will think you are a gourmet chef. Make it for your family, and your kids may not complain about eating their veggies! Or make it for yourself, and enjoy. It is good for breakfast, lunch, or dinner. This crustless quiche also freezes well. Reheat in the microwave for a fast meal.

You will need:

9 inch pie pan (glass Pyrex pan is ideal)
Cooking spray
4 eggs
1 cup of milk (2% reduced fat milk used here)
3/4 cup of sharp cheddar cheese (grated)
1/2 cup of parmesan cheese (grated)
1 tbsp of cream cheese (reduced fat, light, or regular)
12 oz. package of frozen spinach
1 tbsp olive oil
1 cup of diced tomatoes
1 tbsp chopped garlic
2 tbsp of diced onion
Salt and pepper to taste

Preheat the oven to 350 degrees.

Defrost and warm the spinach. Drain in a colander. Set aside.

Whisk eggs, milk; and add salt and pepper. Stir in the softened cream cheese. Set aside.

In a skillet, sauté the garlic and onions. Stir in tomatoes, do not over cook.

Coat the pie pan with cooking spray, and spread the spinach on the bottom of the pan. Then add the onion, garlic and tomato mixture on top. Add shredded cheese. Pour the egg mixture over it all.

Bake at 350 degrees for 45 minutes.

Let us know if you like this recipe. You can modify it in different ways. Substitute different types of cheeses, or veggies. Add bacon if you can’t face breakfast without it (you know who you are).

Happy Eating!

Susan Saunders is a blogger for Ocean View Press and a published children’s book author. Her latest work can be found at Waunders.com

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Spicy Chicken, Mushroom & Pickles Pasta Recipe

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Spicy Chicken, Mushroom & Pickles Pasta
By Rob Watts

Prep Time: 10 Minutes
Cook Time: 15 Minutes

What you’ll need: (This shows a yield for 1 person. Determine your desired amounts)

linguini
3 OZ Grilled Chicken Breast (pre-cooked)
1 package of sliced mushrooms
Spicy horseradish pickle chips (6-8 chips)
1/2 cup of Thai Peanut Sauce
4 Tablespoons of balsamic vinegar
Pinch of Cajun powder

What to do:
Bring pot of water to a boil. Add your mushrooms and pickle chips to sauté pan. Use very little Olive oil. Just enough to coat the pan. Sauté your mushrooms and pickles, the add your chicken and add a pinch of Cajun powder. Now add your linguini to the pot of water. Stir frequently until it’s cooked. This should only take 6-8 minutes. Back to your sauté pan, add your peanut sauce and balsamic vinegar. Stir everything together evenly. Strain your pasta and add to your sauté pan. Flip everything together until the sauce and slices are distributed evenly. Serve and enjoy!

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Soy Sauce Sautéed Meat & Veggie Pizza

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Soy Sauce Sautéed Meat and Veggie Pizza (Recipe)
By Rob Watts
Follow @BostonAuthor LIKE @ Facebook

Prep Time: 10 Min
Cook Time 20-25 Min

What you’ll need:

1 Pre-Made Flatbread
Celery (2-3 stems)
6-7 Green Olives (Mine are garlic stuffed olives from Trader Joes)
Pepperoni (approx 25 slices)
Sliced Chicken Breast (3 OZ)
Soy Sauce (Half Cup)
Olive Oil (Mine was Garlic Olive Oil) (4 Tablespoons)
Sherry (4 Tablespoons)
Pizza Sauce
Mozzarella Cheese

Preparation:

Pre-heat oven to 400 degrees

Place Flatbread aside. Thinly slice your pepperoni, celery and olives. Slice your grilled chicken (pre-cooked) into half-inch slices. Add 4 tablespoons of Olive oil into a sauté pan and pre-heat prior to cooking. Place your celery, pepperoni, olives and chicken into you sauté pan. Cook for 5 minutes, flipping every minute. Add 4 tablespoons of sherry wine and a half cup of soy sauce, continue to sauté for another two minutes. Remove from heat and prepare your flatbread. Add your desired amount of sauce and cheese. Take your sauté mix and carefully distribute the ingredients over your pizza. Place in over at 400 degrees. Cook for 20-25 minutes until cheese is melted, the bread is crispy and the toppings have a slight sizzle. Remove and allow to cool before enjoying.

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Mexican Stuffed Mushrooms (Recipe)

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Mexican Stuffed Mushroom Recipe
By Rob Watts

What you’ll need:

2 Portobello Mushrooms
3-4 Fresh Jalapeño Peppers.
Tablespoon of Extra Virgin Olive Oil.
Tablespoon of Fresh Minced Garlic
1/2 Teaspoon of Chili Powder
1/2 Cup of Diced Tomatoes
2-3 Oz of Colby Jack Cheese (or Mexican Blend)

How to make it :

On a baking sheet (and aluminum foil) place the mushroom caps upright. In a separate bowl, mix together your minced garlic, chili powder and diced tomatoes. Once complete, add this mixture to the inside of your mushroom caps using a spoon. Slice jalapeño peppers into 1/4 inch slices. Add these along with your cheese over your mushrooms, completely covering your tomato and garlic filling.

Place in your oven for 10 minutes on 325 degrees.
Prepare a sauté pan. Add your olive oil and place the pan on medium heat. When you remove your mushrooms from the oven (cheese will be melted), place in the sauté pan and cook on medium heat for 5-10 minutes, depending on your desired firmness of the mushrooms.

Remove and serve with your desired garnish. (Tomato salsa, Ranch Dressing, Cilantro.)

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Lemon Pepper & Garlic Turkey Recipe

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Lemon Pepper & Garlic Turkey Recipe
By Rob Watts

Happy Thanksgiving! If you’re looking to put a different spin on your annual meal this year, here’s a delicious alternative to the traditional recipe without compromising the flavors that your family and guests have come to expect from your table.

This is what you will need:

A large turkey. Between 15-20 lbs.
1/4 cup of soft butter.
Salt and Ground Pepper
Minced Garlic (1 Tablespoon
Fresh Rosemary (2 tablespoons)
Dijon Mustard (1 tablespoon)
Lemon Zest (1/2 teaspoon)
Chicken Broth (2 cups)
Lemon Pepper seasoning
Dried Thyme (1 teaspoon)
Fresh Lemons (5-6)

How to make the turkey:

Heat your oven to 325 degrees. Clean the turkey as you normally would by removing the heart, gizzards, neck, etc..

In a large mixing bowl, blend the butter, Garlic, Dijon Mustard, salt, pepper, herbs and lemon zest together. Keep your chicken broth separate from the mix.

Take your mixture, and spread a liberal amount using a tablespoon over the entirety of the turkey. (After you have stuffed your turkey.)
You can use this mixture in your stuffing as well!

After you have spread your herb mixture on the turkey, apply the lemon pepper seasoning directly from the shaker onto your turkey, covering the whole bird. Use as little or as much seasoning as you wish, depending on your taste. If you don’t want it too tangy and spicy, use less.

Place in your oven.

Once your turkey reaches a temperature of 180 on the thermometer, remove from the oven. Add the chicken broth to the pan. Cut two lemons in half and place them on 4 sides of the pan along with the broth. Return the turkey to the oven until cooking is complete.

Serve with addition lemon halves on platter as garnish.

Enjoy!

Balsamic Chicken & Pasta Recipe

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What you’ll need:

2 Table Spoons of minced Garlic

Extra Virgin Olive Oil (enough to coat a large skillet)

1/2 cup of Balsamic Vinegar

1-2 packages of sliced mushrooms

4 large boneless Chicken Breasts (skinless)

Teaspoon of Ground Black Pepper and Salt

1 chicken bullion cube

1 Box of Rotini Pasta

1large Ziplock Bag and 1/2 cup of Balsamic Vinegar for marinade

What to do:

Overnight, or at least 2 hours prior to cooking, tenderize your chicken breasts and place inside your large ziplock bag, along with salt and pepper and balsamic vinegar for marination.

At cook time, heat your skillet with a full coating of extra virgin olive oil, salt and pepper.

Once heated, place your chicken breasts in the pan to cook. At the halfway point, place your mushrooms in the pan to cook along with the chicken.

Add your Chicken Bullion cube and stir into the mixture until completely dissolved.

Be sure chicken is fully cooked before moving on to your next step.

Once your chicken is fully cooked, place the breasts on a sanitary cutting surface and slice into 1/2 inch pieces. Keep aside for a few moments. (Keep mushrooms in your pan. You are going to be adding your sliced chicken back in the pan in a few moments.)

Your pasta pot should have the water boiling. Empty a full box of rotini pasta in the water and add a teaspoon of olive oil to the water to prevent pasta from sticking. Don’t go to far away. Continue stirring the pasta every couple of minutes to ensure it’s not sticking and every piece of pasta is distributed evenly through the boiling process.

At this point, you want to place your skillet with the mushrooms and sliced chicken back on the heat. Keep on low heat.

Add 1/2 cup of Balsamic Vinegar and salt and pepper to taste. Let simmer on low heat while your pasta continues to cook.

Your pasta should take no longer than 10 minutes to fully cook. It should be cooked, yet still firm. If it’s mushy, it’s over cooked. It’s best to stand by your cooking pot to check the consistency of your pasta til your desired texture is reached.

Strain your pasta (**do not cool or run under cold water)

Once pasta is fully strained from the water, add pasta to your skillet with the Balsamic Chicken and Mushroom mixture.

Stir in evenly using a large spoon until all the pasta is distributed evenly with your other ingredients.

Serve with your favorite garnished and enjoy!
Rob Watts

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