All About Oats Part 3: Oatmeal Baked Chicken

I haven't blogged in a month because I'm working on a new special project in the kitchen.  I promise I will share it with you soon, as I'm really excited about it.  Until then, how about some chicken?

As you know, I have been cooking with oatmeal a lot more lately since oats are considered galactagogues (foods that help with breastmilk supply).  I haven't had any supply issues, but since I'm pumping every day to build up a freezer stash I'm trying to keep my supply really strong.  Plus, oats are a great way to sneak in soluble fiber and B vitamins, and they are a great substitute for breadcrumbs in many recipes.

The recipe below is adapted from Taste of Home but has been tweaked because I'm avoiding cow's milk.  It has a nice, hearty texture and was given the big thumb's up by the Mister.  I also didn't use nearly as much chicken as originally called for and made the recipe with organic chicken thighs.

Oatmeal Baked Chicken

Ingredients:
1 cup rolled or quick cooking oats (can opt for gluten-free oats as well)
1 T paprika
1 T garlic powder
1 T chili powder
1 tsp. sea salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 1/2 lb. organic boneless, skinless chicken thighs
1 egg, beaten 
2 T melted pasture butter

Instructions:

Here's my sous chef with ingredients:

Coat a 8x8 inch baking dish with cooking spray or a bit of melted butter; set aside.  In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. 

In a separate bowl, dip chicken in egg, then coat with oat mixture.  I forgot to snap a photo, so here's one of my helper.

When I'm around hot surfaces I put her in her play gym on the floor, away from anything that could fall or splatter.  Safety around kiddos is imperative while cooking.

Place in prepared baking dish. Drizzle with butter.  (I simply cut up little pieces of butter and placed on top.)

Bake, uncovered, at 375° for 35-40 minutes or until juices run clear.  Serves 6.
 
While baking, prepare your side dishes...or just play with your 2- and 4-legged friends.

Nom nom, no?

Serve with a big green salad and sliced sweet potatoes drizzled with coconut oil and seasoned with cinnamon and sea salt.

She doesn't get to taste it (directly), but she loves to watch as we eat.  Family meals start early around here!

All done!

Enjoy!
*M*

The "World's Best Chicken"

I love Pinterest recipe inspirations, especially those that are relatively healthy and easy to make.  This chicken dish, named the "World's Best Chicken" and highly rated by those who have pinned and repinned it, was a hit at our house.  In fact, I have already made it a few times.  Since the ingredients are minimal, it's a great go-to dish to have on standby.

Maple syrup is one of my preferred sweeteners, since it is high in manganese and zinc, two crucial minerals that are important cofactors in a variety of physiologic reactions.  It may also be helpful for your immune system and good for male reproductive health.  When choosing sweeteners, I try to stick to those that are minimally processed and exist in nature, preferably honey, maple syrup, stevia, sugar in the raw, and small amounts of agave nectar.

World's Best Chicken

Ingredients:

2 pounds boneless, skinless chicken breasts or chicken thighs (use organic)
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary

Instructions:

Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.  Note: I doubled the recipe.
 

Place chicken breasts into 9×13 greased baking dish. Season with salt & pepper.  

Pour mustard mixture over chicken. Make sure each breast is coated.  No need to marinate.

Bake for about 35-50 minutes or until meat thermometer reads 165 degrees.  Err on the longer side if you want it a little more baked in. There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.  Season with rosemary.

Serve with some roasted veggies and in our case, some sweet potato soup, for a well-rounded and warming meal.

Enjoy!

*M*

Crockpot Pomegranate Chicken

I love following food bloggers and Facebookers.  One day, I will actually edit my photos and blog every other day like these amazingly creative people do.  Until then, I read through their recipes with awe, loving the food art they bring to life in a digital format for all of us to enjoy.  One favorite FB page of mine is Hot Dishes for Hot Bitches.  (You may find the title offensive, but I think it's empowering...and funny.)  They recently featured a Slow Cooker Pomegranate Chicken recipe from SkinnyMs. on their page that looked especially appetizing, so I decided to give it a go.

Pomegranates have long been known as a super food.  Pomegranate has been studied for its anti-cancer properties and has been shown to destroy breast, lung, and prostate cancer cells in mice.  It may protect cartilage and arteries, lower blood pressure, and bring down cholesterol levels.  Research also suggests that drinking pomegranate juice may protect against dental plaque formation.  I usually use pomegranate seeds in salads, so I was excited to try this pretty simple recipe.  In fact, all I had to buy was chicken and pomegranate juice - everything else was already in my pantry.

Cooking with 100% juice is a great way to impart flavor to a dish while sneaking in key nutrients.  Of course, whole fruit is always best if choosing between fruit and fruit juice, but fruit juice can have its place in the kitchen.  Look for 100% juice with no additives.  If choosing juice made from fruits on the Dirty Dozen list, such as apple or berry juice, opt for organic. 

For another awesome dish using fruit juice, check out my Cider-glazed Chicken with Browned Butter Pecan Rice.  I made it again last week for my husband, and he said it was one of the best things I had ever made.  I aim to please around here!

Y'all know my obsession with crockpots.  This recipe is great if you have the option to come home at work or if you make it on a weekend day, since it only cooks for 4-6 hours.   According to the husband, this was "incredibly tender and flavor rich."  We didn't even need knives to cut it! 

Crockpot Pomegranate Chicken (adapted from this recipe)

Ingredients:

4 chicken breasts, boneless, skinless (1.5 – 2 lbs) - I used organic boneless chicken thighs
1/2 teaspoon black pepper
Kosher or sea salt to taste
1 teaspoon coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 tablespoon Whole Grain Mustard with Garlic (Dijon will work if whole grain mustard isn’t available)
2 tablespoons honey
2 garlic cloves, minced
1 1/2 cups pomegranate juice, (no sugar added)

Instructions:

In a small mixing bowl combine all the herbs and spices.

Whisk together in a large mixing bowl half of the herb and spice mix and the extra virgin olive oil.

Rinse chicken, pat dry with a paper towel. Coat chicken with the herb and oil mixture, place in the slow-cooker.  Note: this method of rubbing olive oil on the chicken before adding to the slow-cooker helps to seal in the moisture.

Whisk together in a medium mixing bowl the remaining herb and spice mix, whole grain mustard, honey, minced garlic and pomegranate juice, pour over chicken.

Turn slow-cooker to low and cook 4 hours on high or 6 hours on low.  I had 6 hours to spare before dinner, so I did mine on low.

After chicken is done remove from the slow-cooker, place on a serving platter and drizzle with remaining liquid. This extra moist chicken pairs nicely with a small side of (whole grain) pasta, brown rice, or quinoa, plus plenty of fall veggies.  I sprinkled fresh pomegranates on top for a bit of color/texture and paired with a strawberry and goat cheese salad plus oven-roasted carrots and broccoli.  Yum!

Enjoy!

*M*

Chicken with Mushroom Cream Sauce

I'm a big fan of recipes that make me look like a restaurant chef yet don't require fancy ingredients or an entire afternoon to cook.  This, my friends, is one of those recipes.  It's a lightened up version of cream of mushroom chicken (sans Campbells soup) that tastes divine, even the day after.  Adapted from this EatingWell recipe, it is also healthier than what you will find at your favorite dinner spot.  I love mushrooms and used even more than the recipe called for, even when I doubled the recipe.  Hope you enjoy this as much as we did.  It was seriously delicious!

Chicken with Mushroom Cream Sauce

Ingredients:

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (I used boneless organic chicken thighs)

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1 tablespoon canola oil (I used organic pasture butter, but any type of butter is better than GMO canola!)

1 medium shallot, minced

1 cup thinly sliced shiitake mushroom caps

1/2 - 1 cup sliced white mushrooms (bonus mushrooms)

2 tablespoons dry vermouth, or dry white wine

1/4 cup reduced-sodium chicken broth

2 tablespoons heavy cream (organic)

2 tablespoons minced fresh chives, or scallion greens

Instructions:

 Season chicken with pepper and salt on both sides.  Heat oil (butter) in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

 

Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. 

Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

I served it over brown rice paired with a baked zucchini dish and it was awesome - and definitely a lightened up version of a comfort food favorite!  Enjoy a few pics of this weeknight masterpiece...

Enjoy!

*M*

Quick and Easy Mexican Chicken Bake

I'm always looking for ways to save some time in the kitchen while also preparing yummy, healthy foods.  I made this recipe a few months ago and completely forgot to post it, but it was so good I can't help but share.  I found it on Fast Paleo's website while web searching healthy recipes for store-bought rotisserie chicken.  In case you were confused, this recipe is actually not Paleo because it contains dairy.  I'm not advocating a Paleo diet, but there are actually some pretty yummy recipes on this site.  (By the way, I think there are some compelling reasons to eat a more "paleolithic" diet - more vegetables/fruits, fewer processed grains/sugar - but I wouldn't take it as nutrition doctrine.  Consult with me if you have questions about your own nutrition needs.)

Anyway, back to the chicken cheese goodness.  I decided to make this because I had purchased an organic rotisserie chicken from Whole Foods.  Most grocery store-purchased rotisserie chickens are pumped full of salt and other preservatives and are often made from hormone-treated chickens.  For this reason, I only buy my pre-cooked rotisserie chickens Whole Foods.  They range in price from $8.99 to $11.99 (depending on if you purchase organic - the non-organic is certified humanely raised without hormones or antibiotics).  The best part?  I think they taste better than the ones from your run-of-the-mill grocery store.  

I used organic sour cream and raw organic cheese that I shredded with a fine grater.

Ingredients:

1 store bought organic rotisserie chicken

1.5 tablespoons cumin

1.5 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon cilantro, chopped (I used about 3 tablespoons)

Juice of 1 lime

1/4 cup sour cream

1/4 cup shredded cheddar cheese (I used about 1/2 cup)

Optional garnishes:
Shredded lettuce
Diced cherry tomatoes
Sliced avocado
Cilantro leaves
Sour cream

Instructions:

I didn't even think to take photos as I prepped the recipe, but it was turning out so delicious looking that I snapped a few shots mid-way through! Don't worry, it's really simple.

Preheat your oven to 375º. In a large bowl place the shredded chicken, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese.

 

 

Pop into the preheated oven for 15 minutes.  The cilantro will wilt a bit in the heat, but it lends a great texture and flavor.

Garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.  I topped mine with fresh tomatoes, salsa, and guacamole and served it with a mixed green salad made with various spring herbs and cabbage.

Try it the next time you buy a rotisserie chicken at the store - it's so easy and really delicious, both at the time you make it and for leftovers.

Enjoy!

*M*

Artichoke Chicken and Potato, Squash and Goat Cheese Gratin

Sundays are for cookin' in my house.  I normally don't get home until between 5:30 and 8 pm during the work week, so if I want to try a more time-consuming recipe I love to do it on Sunday afternoons.  It makes for great leftovers all week too!

I saw this Artichoke Chicken recipe on The Chew, a great daytime cooking show hosted by chefs, food lovers, and quirky personalities.  Check it out on ABC if you haven't before - I watch it when I come home for lunch (my office is 3 miles away).  It intrigued me for two reasons: 1) it only requires one baking dish (or Dutch oven); and 2) it won a cook-off hosted on the show.  OK, a third reason: it's really healthy and really delicious!

A coworker gave me some beautiful yellow squash from his friend's garden, so I wanted to experiment with a new recipe for squash as well.  Five minutes of internet searching gave me this fantastic Potato, Squash and Goat Cheese Gratin from the Kitchn.  I bought potatoes from the North Scottsdale Farmers' Market and used fresh organic basil, goat cheese, and parmesan cheese from Whole Foods.  Served with a spinach and avocado salad, this meal was a hit with the boys.  It's flavorful and easy - all you need is some time to cook it!  

I doubled the potato gratin because I had so much squash and cooked it at 350 instead of 400 so it could go in with the chicken, which required 90 minutes in the oven at 350 degrees.  Once the chicken was done, I cranked the oven to 425 and cooked the potatoes until they were soft, then removed the foil for an additional ten minutes.  The potatoes ended up taking almost 2 hours because they had to cook at a lower temp and there were so many of them with a doubled recipe, but it was well worth it.  I had accounted for about 2 hours of cooking time anyway; however, I wouldn't recommend making these recipes when you're pressed for time!

I did forget one step - pouring the milk over the potatoes - but we didn't miss it!

Artichoke Chicken

Serves 4-6

Ingredients:

3 1/2-4 pound chicken legs and thighs

1 cup artichoke hearts (halved)

1 medium onion (cut into chunks - to match the artichokes)

1 pound white button mushrooms (halved or quartered)

2 tablespoons brown mustard

1 clove garlic (minced)

1/4 cup olive oil

1/4 cup red wine vinegar (I used apple cider vinegar because I was out of red wine vinegar)

1/4 cup red wine

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon dried tarragon

1 bay leaf

salt and pepper (to taste)

Instructions:

Place chicken, skin side up, in a baking pan.  

Distribute onion, artichoke and mushrooms over the top. 

Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken.   

Bake at 350 degrees for 1 1/2 hours, basting every half hour.  Yum, right?

Potato, Squash and Goat Cheese Gratin

Serves 6

Ingredients:

2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
1/4 cup whole milk
1/3 cup freshly grated parmesan cheese
1 tablespoon thinly sliced basil, optional

Instructions:

Preheat oven to 400°F.  (Again, you can cook at 350 if you make it with the chicken - it just takes longer to cook.)

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. 

Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.  Below is the top layer before I added the cheese:

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. 

Scatter on the fresh basil, if using.

Here are both finish products:

And the chicken is perfect:

Perfect potato/squash medley:

Serve with a spinach salad - a perfect dash of color (and nutrients)!

Enjoy!

*M*