Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.
Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!
Hawaiian Chicken with Pineapple and Brown Sugar
Ingredients:
3 pounds chicken tenders, cut into 1/2″ pieces
Salt and ground pepper
3 TBSP canola or vegetable oil
1/4 cup butter
1/3 cup ketchup
1/4 brown sugar
2 tsp cornstarch
1/4 cup vinegar
3 TBSP soy sauce
1/3 cup pineapple juice
1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature
Sesame seeds and chopped green onions (enough to garnish each serving)
Rice, steamed and ready to serve
Directions:
Preheat oven to 325 degrees F.
Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.
To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.
This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.
Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)
Ingredients:
3 large chicken breasts, sliced in half lengthwise
Salt and ground pepper to taste
1/2 cup shallots, finely chopped (2 to 3 large bulbs)
3 garlic cloves, finely chopped or minced
1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta
1 TBSP fresh rosemary, chopped finely
1/2 cup white wine or chicken broth
1/2 cup heavy cream
3 TBSP parsley, chopped
Directions:
Season the chicken breasts with salt and pepper on both sides.
Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
Serve the chicken and garnish with parsley.
I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.
The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.
Chicken Fajitas with Grilled Peppers and Onions
Serves 6
Ingredients for the Chicken:
2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)
3 TBSP canola or extra virgin olive oil
1 large onion, sliced lengthwise into 1/4″ strips
3 to 4 bell peppers (I use green, red and yellow peppers)
Salt and Ground Pepper to taste
Ingredients for the Marinade:
3 TBSP extra virgin olive oil
2 garlic cloves, minced
1/2 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)
Ingredients To Serve:
Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)
Salsa
Sliced Avocado
Sour Cream
Directions:
Mix all the marinade ingredients together in a bowl. Set aside.
Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.
In 1992, I was a journalism major and as a school assignment queried a magazine to write a story about tamales. It wasn’t about me making them or my recipe but my mother-in-law who would have an assembly line of family and friends making over 250 tamales every Christmas Eve. She was from El Paso, TX and grew-up making these from scratch. It was a fabulous, fun tradition that I knew would be a great food magazine article. To my surprise, the magazine agreed (which gave me an awesome grade!).
The following year a story about our Christmas Eve tradition and my mother-in-law’s menu and recipe for Chicken Tamales with Red Chile Sauce was published. (Ping me and I’ll let you know the magazine and date it was published.) Obviously, I was super proud and have never forgotten the recipe and tradition even though my mother-in-law has since passed and life changed tremendously.
The following is my rendition of that recipe that I’m happy to share to keep this wonderful Christmas Eve tradition alive!
Chicken Tamales with Red Chile Sauce
Ingredients:
1 package dried corn husks, soaked in water to cover overnight
1 — 4 pound chicken
Red Chile Sauce:
10 dried New Mexico Chiles
2 dried Pasilla Chiles
2 tsp minced garlic
2 1/2 cups chicken broth (from the poached chicken)
2 tsp salt
1/4 tsp ground pepper
1/4 tsp cumin
Filling:
1 TBSP vegetable oil
1 cup finely chopped onions
4 cups shredded poached chicken
1 cup Red Chile Sauce
1 tsp salt
Masa Harina Dough (if you’re unable to purchase 3 1/4 pounds of masa from a Mexican market this is the recipe to make the dough)
1 1/3 cups vegetable shortening
4 cups masa harina
2 tsp salt
1 tsp baking powder
2 2/3 cups warm chicken broth (from the poached chicken)
Directions:
Soak the corn husks in water to cover overnight.
In a stockpot, add the whole chicken and cover with water. Add a pinch or two of salt. Bring to a boil, reduce heat to a simmer and cook for 45 minutes. Remove chicken to a plate to cook. Reserve the chicken broth for the Red Chile Sauce and Masa Harina.
When the chicken is cool enough to handle, remove chicken meat and shred for the filing (should be about 4 cups).
Red Chile Sauce — Soak chiles in hot tap water to cover for 15-60 minutes, until softened. (The time variance depends on the dryness of the chiles.) Discard the stems and seeds. Transfer the chiles to a blender with 3/4 cup of hot water; cover tightly and puree. Repeat with the remaining chiles. Add garlic and puree 10 seconds more. Strain mixture through a sieve into a medium saucepan. Stir in chicken broth, salt, pepper and cumin. Bring to a boil, reduce heat to a simmer, stirring occasionally for about 10 minutes. (The sauce can be made 24 hours ahead, covered and refrigerated until needed.) Makes about 4 cups.
Filing — Heat oil in a medium saucepan over medium heat. Add onions and cook until translucent, about 6-7 minutes. Stir in 4 cups of shredded chicken, 1 cup of the Red Chile Sauce and salt. Simmer, stirring occasionally until liquid is almost evaporated, 15 to 20 minutes. Makes 4 cups.
Masa Harina Dough — Beat shortening, masa harina, salt and baking powder in mixer bowl to combine. Gradually beat in warm broth. Cover with a damp towel.
Rinse corn husks and dry. Open 1 large husk on a work surface (if corn husks are small, overlap two). Spread 1/4 cup dough in center of husk to 5×4″ rectangle on the husk. Spoon 2 TBSP filing down center of rectangle. Fold up sides of husk, then fold ends over to make a packet. Secure with strips from the corn husk or actual string. Repeat with the remaining husks, dough and filing to make 24 tamales.
Arrange tamales upright on steamer rack in Dutch oven over simmering water. Cover and steam 2 hours, adding more boiling water as needed.
Serve tamales with remaining Red Chile Sauce on the side. We also included Margarita’s, Mexican Rice, Refried Beans, Guacamole and Salsa for a true Fiesta!
Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.
Pasta Primavera with Herb Roasted Chicken
Ingredients:
5 boneless, skinless chicken breasts
Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)
Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)
Salt & Pepper
1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)
3 garlic cloves, minced
2 large carrot stalks, diced
1 large zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
2-3 broccoli crowns, chopped in bite-size pieces
1/4 cup dry white wine
1/2 cup heavy whipping cream
Parmesan Cheese to sprinkle over the pasta once plated
1 pound angel hair or thin spaghetti pasta
2 TBPS Italian Parsley, chopped
Heat oven to 425 degrees.
Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.
Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.
Jill's Cooking 