What We're Eating - A Food & Recipe Blog » chicken

Lemon-Feta Vinaigrette and a Reflection on Life

Amanda — Fri, 11 Jan 2013 01:25:50 +0000

We’re eating a greek salad filled with local mixed greens, grilled lemon-truffle marinated chicken tenderloins, crumbled feta, roma tomatoes, toasted pine nuts, kalamata olives, and a lemon-feta vinaigrette.

A little over a year ago I wrote piece about my weight loss journey and how I was about to begin the project of writing a low-cal cookbook… then life happened. I was new to the tiny Caribbean town of Rincon, Puerto Rico and instead of working on the book, I worked on enjoying life. 2012 was filled with tons of fun in the sun (and water), great comida criolla, and perhaps one too many Medallas.

Since that post in October 2011 I’ve gained back about 11 of the 110 pounds I’d lost and, for me, that’s just not acceptable. I worked far too hard to shed that weight to allow it to creep back on. One of the things that I would remind myself during workouts was that I didn’t want to become a statistic. (I read somewhere that if you can stick with a workout routine for 6 months straight without any breaks the routine was more likely to stick – so thus for the first 6 months of working out, I refused to miss a workout… and guess what! It actually worked. I still workout at least three or four times a week.) Anyway, in the same way I didn’t want to become a statistic to not keeping a workout regime, I don’t want to be a statistic with my weight loss. For so many people who have shed a hundred pounds, a large percentage have gained at least a bit of that weight back. I don’t want that to happen and it’s solely up to me to nip that in the bud!

Mise en place!!!

The grilled chicken tenderloin recipe that I posted earlier this week, as well as this salad/vinaigrette are a part of my attempt to eat healthier in this New Year and into the future. I’m back to counting calories and back to restricting my alcohol intake a bit (comes with the calorie counting and I know my liver will thank me)! I hope you guys had an amazing holiday season! Did anyone else reflect on where they’ve been and where they’d like to progress towards during the turn of the New Year? What were your New Years resolutions for 2013?!?

Recipes in this post:

Lemon-Feta Vinaigrette

Lemon Truffle Grilled Chicken

Amanda — Mon, 07 Jan 2013 23:47:17 +0000

Recipes in this post:

Grilled Lemon-Truffle Marinated Chicken Tenderloins

Imitation Grocery Store BBQ Chicken

Amanda — Sun, 04 Nov 2012 21:28:20 +0000

I have to admit it, back when I used to live in the US I was guilty of buying a grocery store chicken when I was too lazy to cook for myself. I’ll also admit that I love the “bbq flavored” variety of grocery store chicken! So here you have it – my version of “bbq flavored grocery chicken” – for those occasions when you are motivated enough to want cook for yourself but are still craving that grocery store flavor.

Recipes in this post:

Imitation Grocery Store BBQ Chicken

Michelob Ultra Cider Review… And a Recipe to Boot!

Amanda — Mon, 18 Jun 2012 09:00:26 +0000

If you know me, you know I love all things bubbly. Beer, cider, wine, water – if it comes in liquid form, it’s better with bubbles! Another thing you probably know about me, is that while I love bubbles – sometimes the calories that surround those effervescent libations are more than what I’m looking for since I try to be conscious of all of the calories I’m putting in my body. That’s why when I was given the opportunity to review Michelob Ultra Cider I jumped at the chance.

I know what you’re saying. You’re saying, ”Amanda, you like hard-hitting, high alcohol content IPA’s, Barley Wines, Kriekenbiers, and the likes there of!” And you know what, you’re right! I thoroughly love all those styles of beer (and more)! But in the heat of summer there is something about a light, crisp, refreshing beer that those heavy hitters don’t bring to the table. I’m super excited about the new Michelob Ultra Cider because while I really like hard ciders, I often have a hard time drinking an. entire glass due to how sweet and heavy they are. This is the glory of Michelob Ultra Cider – it’s got a nice crisp, refreshing apple flavor without being uber-sweet and heavy like traditional hard ciders. It’s naturally sweetened and made from hand-picked apples and, btw naturally gluten free. Unlike most beers, while this cider is delicious drunk straight out of the bottle, it’s also great over ice when the sweltering heat of summer becomes unbearable. Please visit Michelob’s site here for more information and to find a retailer that carries the cider.

After having drunk a few of the ciders you know I couldn’t resist making a recipe out of the beer! Since it’s summer I knew I had to fire up the grill, make a sauce based around the cider and invite a few friends over to enjoy the occasion. We’re eating Michelob Ultra Cider & fennel sauce glazed grilled chicken breasts with a refreshing shaved granny smith apple-fennel salad. Grab a six pack (or two) of this refreshing, crisp cider, fire up the grill, call your besties over and enjoy all that summer has to offer. Which favorite summer meal or activity do you think would go best with Michelob ULTRA Cider?

Michelob ULTRA Light Cider page on Blogher.com
Sponsor’s site

Recipes in this post:

Pollo Guisado

Amanda — Mon, 11 Jun 2012 17:21:17 +0000

Wow. Has it really almost been a year since I went on sabbatical down to Puerto Rico? And is this really the first glimpse of comida criolla that I’ve given you? Crazy, right? Better late than never! This is my version of the classic Puerto Rican dish pollo guisado. Pollo guisado literally translates as chicken stew, which is exactly what this is! Chicken thighs and potatoes braised with fire-roasted tomatoes, olives and caper. So simple. So delicious! And, what’s more, that even though it’s rich (note the bacon fat – YUM) and is made with chicken thighs it still only rings in at 371 calories per serving….if you can resist eating only one serving. Buen Provecho!

Recipes in this post:

Pollo Guisado

Knorr Homestyle Stock: Chicken Chili Verde with Poblanos, Sweet Corn & Navy Beans

Amanda — Mon, 05 Dec 2011 23:22:08 +0000

Regardless of what holidays you celebrate, this time of year is filled with traditions. Some people celebrate Christmas by feasting on prime rib (which I remember predicting would be the “in” holiday food in 2009… can anyone recall if that actually happened?), while others prefer a traditional ham. Over the past decade, most of my Christmas meals have been centered around soups or stews like gumbo or chili, which can be made in advance. Though this isn’t a tradition that I grew up with, it’s one that I freaking love because it frees up your time and allows you to get to hangout with your loved ones rather than slave over a hot stove all day. As I always say, soups, stews and pretty much anything braise always taste better the next day! (Or the day after that.) All you have to do on the day of your feast is reheat and focus on having a good time.

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Though I developed this tangy shredded chicken chili verde with poblanos, sweet corn & navy beans using Knorr Homestyle Chicken Stock with the holidays in mind, it would be great on any cold winter’s night. (Also – the leftovers would be great the next morning over some eggs. Mmmmmm.) If you like a less spicy chili feel free to omit the jalapeno in the recipe, or if you like it spicier feel free to throw in a second one. Recipes are merely guidelines. Let your taste buds lead the way!

*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all recipes, content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain.

Recipes in this post:

Chicken Chili Verde with Poblanos, Sweet Corn & Navy Beans

Knorr Homestyle Stock Chicken, Andouille & Tasso Ham Gumbo

Amanda — Sat, 10 Sep 2011 01:04:57 +0000

We’re eating hearty chicken, andouille sausage & tasso ham gumbo thickened with dark roux and okra, served over white rice with a garnish of sliced green onions and a healthy dose of hot sauce.

Hellooooo football season! Every January once the bowl games have ended and the NFL season is wrapping up, I start counting down the days until the first game I really care about. (LSU, duh.) As September gets closer I’ve even been known to count the hours or seconds even until kickoff. It should come as no surprise then, that since I learned to love football while taking the long road through my undergrad at LSU, cajun tailgating food is near and dear to my heart! This month the recipes I’m developing using Knorr Homestyle Stock are tailgating themed. There was no way that I was gonna pass up the opportunity to make a pot of gumbo just in time for LSU’s opening game against Oregon!!! GEAUX TIGERS! The tigers pulled off a big victory over the #3 ranked team in the nation and I pulled off a hella good pot of gumbo. Pretty sure this was the best gumbo I’ve ever made. Ever. And this biatch has made some gumbo. As always, with soups or stews (or anything braised) it’s better if you make it at least a day in advance… which is perfect for tailgating. All you have to do on game day is heat up the pot, crack a beer and you’re GTG!

*Side note: As I mention in the footer of the recipe below – don’t stress out if you can’t find tasso ham or andouille sausage. You can simply substitute any smoked ham steak or any smoked sausage of your choice. It’ll still be delicious. I swear.

*I am a professional recipe developer being paid by Knorr as part of the Knorr 4 promotion. While Knorr is footing the bill, all content and opinions comes directly from my (sometimes offbeat and slightly cheesy) brain.

Recipes in this post:

Knorr Homestyle Stock Chicken, Andouille Sausage & Tasso Ham Gumbo

Chinese-Style Blood Orange Chicken

Amanda — Fri, 14 May 2010 01:11:07 +0000

We’re eating spicy Chinese-style blood orange chicken served with steamed rice and garnished with green onions.

Apparently I need a serious vacation to get over my vacation! We’re back from paradise but I’m still not really feeling this whole “work” thing, if you know what I mean! Alas, I do believe I made some promises back in in March or April that I would start updating WWE at least three times a week. I still fully plan for that to be the case, although I’m slow getting started with it.

This dish is one I whipped up over the winter when local blood oranges were in season and I was craving Chinese food without leaving the house. Likely you won’t be able to find blood oranges in the markets since it’s the middle of May but you can always substitute any freshly squeezed ripe orange juice and zest in the recipe.

Recipes in this post:

Chinese-Style Blood Orange Chicken

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