This recipe is a light and fun dish. The lemon pairs well the chicken and broccoli and really brightens up the dish!
- 1 1/2 half cups of jasmine white rice
- 1 tbs red pepper flakes
- 2 tsp garlic powder (divided)
- 2 tbs lemon pepper (divided)
- 1 lb chicken tenders
- 2 lemons juice & zest
- 2 broccoli florets
- 1 green bell pepper
- 4 garlic cloves
- 3 eggs
- soy sauce
- 1 tbs lemon pepper
- 1 cup cashews
Pour 1/4 cup of lemon juice in a resealable bag. Add lemon pepper and 1 tsp of garlic powder into bag. Place chicken in bag and give it a good shake. Let marinate in fridge for 1-3 hours. not longer.
- Rice: heat a pot over medium high heat and drizzle with olive oil. pour rice into pot. add red pepper flakes, garlic powder and lemon pepper. toast rice for about 2-3 minutes. Pour in 3 cups of hot water over rice. let rice come to a boil, then cover and turn heat to low.
- heat wok or large non stick skillet over high heat. drizzle with olive oil. cube chicken and add to wok. cook for about 5 minutes.
- while chicken is cooking, chop broccoli florets into small pieces. (you can thinly slice stalks of broccoli to use in stir fry too.) chop bell pepper into small bite size pieces. thinly slice garlic cloves.
- remove chicken from wok. drizzle with a little more oil, add eggs to wok, scramble and remove from wok.
- add in broccoli and bell peppers. cook veggies for about 10 minutes.
- push veggies to the sides of wok, crush cashews in hands and drop into wok. add sliced garlic and mix everything together.
- toss chicken back into wok, mix together. add eggs and mix again.
- make a well in center of wok again (push everything up the sides) and scoop rice into center. add zest of lemon and soy sauce over everything, mix everything together.
My 3 Cheese Chicken Spaghetti was inspired by my Aunt Becky. She makes an amazing Cheesy Chicken Spaghetti. I’m not recreating her recipe because hers is perfect. Mine version is just an inspiration of a classic. Yet another family member inspiring me! Thanks Aunt Becky 😉
- 1 lb chicken tenders
- 1 yellow bell pepper
- 6 crimini mushrooms
- 1 small white onion
- 4 garlic cloves
- 1 cup peas
- 2 tbs tomato paste
- 1/2 cup smoked provolone
- 1/2 cup cheddar
- 1/2 cup mozzarella cheese
- 1 cup milk
- 3 tbs butter
- 3 tbs flour
- fresh sage
- fresh basil
- parmesan cheese
- whole wheat pasta (or regular)
- heat a large pan over high heat, drizzle with olive oil. salt & pepper chicken tenders. once pan is hot start laying chicken in. let it cook for about 5-7 minutes each side.
- finely chop mushrooms, and dice onion and bell pepper. remove chicken from pan and lower heat to medium. add mushrooms and bell pepper and onion. finely chop garlic cloves, roughly chop sage and add to pan. season veggies with salt and pepper. add tomato paste and lower heat to low, simmer.
- boil water for pasta and cook until desired tenderness. (set aside about a cup of pasta water)
- bechamel sauce: in a small pot add butter and flour, cook over medium heat, whisking together a few minutes to cook the flour. slowly pour in milk whisking while pouring. lower heat to low. (optional: grate in nutmeg) season with a little salt and pepper. sauce will start to thicken.
- once sauce has thickened add in grated cheese and turn off heat. dilute sauce with a little pasta water if too thick.
- add peas to the pan with veggies. slice chicken into strips and add to pan with veggies. mix it all up.
- in a large bowl add pasta, pour bechemal sauce over spaghetti, pour chicken and veggies into bowl. mix everything together.
Garnish with basil and freshly grated parmesan cheese.
Corn tortillas are “the bread of Mexico”. I grew up with a Mexican grandmother and my memories of going to visit her where always filled with the delicious smells of homemade Mexican food. My granny (abuelita) settled down in Marshall, Texas. It’s up in the north east corner of Texas near the border of Louisiana. It’s quite a beautiful place to go visit with it’s giant pine trees, red dirt and the famous Caddo Lake where we’d always go eat some of the best catfish, ever!
In the seventies her old run down motel became the place construction workers would come to get help for their business. She was the day labor of her tiny town and her rooms quickly filled with Mexican families looking for a place to live and get work. A lot of times the families wouldn’t stay long. Once they got on their feet they’d settle down in their own homes. But while they were at Marshall Place they cooked and I had the pleasure of eating their incredibly amazing and delicious food! Of course today things are very different but this was 30+ years ago.
My grandmother was probably one of the biggest influences in my life. She taught me so much about life just by the experiences from the many different places she would take her grand kids. We made several visits to Mexico with her but she also showed us beautiful things around the United States. We went to the Indian Reservations in Oklahoma, to the Fiesta on the Boardwalk in San Antonio and to Caddo Lake of course since she lived near. My grandmother was an avid traveler. I’m pretty sure she’d been around the world, experiencing many aspects of life and cultures. I didn’t truly appreciate the gift of knowledge and life experiences she gave her young grand kids, as much as I should have. But, I have so many memories of so many adventures she took us on and I am forever grateful to her. “Te Amo Abuelita!”
This recipe is dedicated to mi abuelita…
- 1 lb boneless skinless chicken
- chicken stock
- 3 garlic cloves (peeled)
- 2 carrots
- 1 celery stalk
- 1 poblano pepper (seeded)
- 1 jalapeno seeded
- 3 green onion stems
- 1 lime and zest
- 3-5 corn tortillas
- cilantro, shredded monterey jack cheese and 1 avocado (optional)
- heat up sauce pot over medium high heat. coat with oil. slice chicken into small pieces and lay in pot. season with salt & pepper and let cook. in the meantime…
- finely chop garlic, dice carrot and celery, toss into pot.
- dice poblano, slice jalapeno and toss in pot.
- pour chicken stock into pot. enough to cover chicken and veggies. lower the heat to medium and let soup simmer for about 20 minutes.
- thinly slice tortillas into ribbons and add to pot. let simmer on low about 5 minutes more.
Garnish tortilla soup with chopped cilantro and green onion. A little lime zest and slice of lime. Sliced avocado and cheese!
I’m not a big fan of curry but the hint of curry in this makes this dish savory and delicious. It’s also quite beautiful in presentation with the yellow curry rice against the colorful veggies. If you love curry use a good quality curry and up the amount.
- 1 head fennel
- 2 carrots
- 1 yellow onion
- 2 celery ribs
- 1 small piece of ginger
- 1 jalapeno
- 3 tbs curry powder
- 1 tbs lemon pepper
- 2 cups vermicelli
- 1 cup basmati rice
- 1/4 cup pine nuts
- 1 lb chicken breasts or tenders
- 3 cups chicken stock (for cooking rice)
- chop; fennel, carrots, onion, celery into bite size pieces and place in a large bowl, set aside.
- remove the skin from ginger and slice into thin pieces lengthwise and then again across into small pieces. cut open jalapeno, remove seeds and chop into small pieces. season chicken breast with lemon pepper and salt. (only use salt if lemon pepper is salt free)
- heat pan over high heat and coat with olive oil. place chicken in “hot” pan and let it cook on each side for 5 minutes.
- prepare rice as stated on package only substitute chicken stock for water and add 2 tbs of curry powder and a few pinches of salt to pot. cover and let simmer.
- remove chicken from pan and coat pan with a little more olive oil. turn heat down to medium. add vermicelli and pine nuts to pan. toast until the vermicelli starts to brown. add veggies, season with salt & pepper and 1 tbs of curry powder. mix together.
- slice chicken and add back to pan with veggies. pour in 1/2 cup of chicken stock to pan. turn heat down to low, cover and simmer about 5 minutes.
To Serve: scoop curry rice onto plate and spoon chicken and veggies over top.