Bariatric Surgery - My Story · Chicken · dips · Lunch · Lunch Prep · pretzels · Uncategorized · weight loss · Wine · Work-job

Everything Bagel Chicken Dip

I have been loving the everything bagel pretzels as a snack even though I shouldn’t be eating them.So I love petite, sweet peppers, and I have decided to use those instead as my chips.

I blended the following with a fork:

3/4 a brick of cream cheese, 1 can of chicken (drained), 1 tablespoon of Worcestershire, and 4 tablespoons of everything bagel seasoning mix.

This is creamy and savory…with the sweetness of the peppers…I am so excited to have this for lunch.

Blessings.

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Bariatric Surgery - My Story · BBQ · Chicken · Dinner · pasta · Rotisserie Chicken · Summer · Uncategorized

Chicken and Orzo Pasta Salad

I found inspiration from The Kitchen (once again), but this time from Katie Lee.  She made a Greek Chicken and Orzo Pasta Salad.

I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over.  I always save the skin when I break down a rotisserie chicken.  I think that it keeps the chicken moist.

This looks like a lot of ingredients, and to be honest, it is.  Below are the ingredients I used.  I would definitely recommend assembling all of the ingredients before you do anything!!

1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Olive oil
Kosher Salt
Ground Pepper
Dried oregano
garlic powder
Greek seasoning

Cook the pasta to the box directions, drain, and add some olive oil and cool.img_3894For the chicken, the original recipe called for marinating and cooking the chicken tenders.  I cheated, and used Rotisserie chicken.  I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning.  I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon.  Whisk together to blend.Melt the butter, and add two tablespoons of olive oil.  Saute the garlic, and once bubbly add the Panko bread crumbs.I took it off the heat, and it still got a bit darker than I wanted.  Tasted great…but looked over done.Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese.  Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish).  Then add the bread crumbs, and stir.  You can serve this warm, room temperature or cold.  I prefer it warmed a bit.David’s plate.My bowl…and yes, it is a pig face bowl.  This was so good, and I have plenty for lunches and a couple of dinners next week.

Fresh, filling, and tasty.  I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients.  This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.

Enjoy!

casseroles · Chicken · comfort food · Dinner · rice · Uncategorized

Chicken Broccoli Rice Casserole

I saw this on Instagram from @momontimeout.  She has some amazing recipes.  I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.

I modified it a bit…but these are the ingredients I used:

2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted

Preheat oven to 350 degrees.  Spray a 9×13 pan with non-stick cooking spray.Mix all of the ingredients but the crackers, dried onion and butter.  Spread into the 9×13 pan.Sprinkle the crackers over the top, and drizzle the melted butter.Bake at 30-35 minutes until cooked through.Sprinkle with the cut parsley. Serve and enjoy.David’s plate, and he had seconds and thirds.My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.

Blessings.

Appetizers · Chicken · comfort food · dips · Uncategorized

Jalapeno Chicken Dip

I had a friend bless me with a home grown jalapeno, several actually.  I gave most of them to co-workers, but kept one medium sized for me.

David doesn’t like jalapeno’s at all, so this was a selfish treat for me.

I had made it years ago, and it is super easy.

1 small can chicken, drained
1 jalapeno, seeds removed, and chopped
1 brick of cream cheese
1 teaspoon of Worcestershire sauce

Soften the cream cheese in the microwave for about 30 seconds to a minute.  Add the rest of the ingredients. Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish.  Serve with tortilla chips.

Enjoy!

Asian · Bariatric Surgery - My Story · Chicken · Dinner · friends · menu · Uncategorized · WLS

Japanese Style Chicken Thighs

We had a sweet, younger couple over for dinner, and they have been eating healthy.  I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).

The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)

Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice

For the chicken, I used boneless, skinless chicken thighs.  For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Mix everything together in a bowl except the salt, pepper and green onions.  Place the chicken in a the bowl and pour the sauce over.  Cover and let sit at room temperature for about 45 minutes to a hour.

Place chicken on a sheet pan (I cover mine with aluminium foil).  Sprinkle the chicken with the salt and pepper.Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.Sprinkle the green onions on the chicken.  Serve hot with the Bok Choy and Cauliflower Fried Rice.

We loved it, and our guests were very happy with the meal.  (Yay!)  I didn’t end up taking pictures of our plates (I had forgotten-ugh).

Blessings.

Bariatric Surgery - My Story · Chicken · Meal Prep · Uncategorized · WLS

Lemon-Dijon Chicken

When chicken quarters go on sale, I tend to buy the large bag of them, and portion them out into smaller portions in ziplocks.  I am wanting a vacuum sealer, but that is another discussion.  They were on sale recently, and I thought I would do some research for a meal prep for lunch/dinner with lemon and thyme.  I am currently obsessed with the combination.

I began with the chicken, patted dry and seasoned with salt and pepper.

Sear or brown on both sides in a bit of olive oil.

Quarter the lemon, and remove the thyme leaves and coarsely chop.  Thinly slice the shallots.

Place the lemon and shallot on a baking sheet with some olive oil, salt and pepper.  

Once the chicken is browned (I should have cooked them a bit longer), place on the sheet pan with the lemon and shallot.  Toss to coat the shallots evenly with the chicken.

Sprinkle with a bit of the thyme leaves.

Bake at 350 degrees for approximately 20-25 minutes or until chicken is cooked.

For the sauce, brown two cloves of garlic, chopped.

Combine dijon mustard and two tablespoons of water.  Pour into a sauce pan.  Add the thyme leaves, one cup of white wine, and two pats of butter.  Add salt and pepper to taste.  

Spoon over the chicken and serve with the roasted lemon and shallots.

I meal prepped mine so that is why they are in containers instead of being plated.  I know I said this before, but I am in love with the combination of flavors. Let me know if you try it.

Blessings.

Bariatric Surgery - My Story · Chicken · children · comfort food · Uncategorized · WLS

Roasted Cornish Hen

Comfort food, but simplified.  One Cornish hen, cut in half, patted dry.

Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.

Bake at 350 degrees for 35-45 minutes rated until done.

You don’t have to turn them or baste. Just don’t over cook them as they will become dry.

My plate with a spoon full of cauliflower rice. These are indulgent for me as it seems as though I am eating a lot of chicken. I couldn’t even eat all of this piece.

Blessings.

Beef · Chicken · Fish-Seafood · Julia Child · meal · Random Stuff · Random Thoughts · Uncategorized

Perfect Meal

I follow a lot of amateur cooks, chefs, and foodies on social media and this has been making the rounds lately.  I am fascinated by Julia Child, and one of these days hope to purchase one or all of her cookbooks (or maybe will get them as gifts-hint hint).

But, I find this so interesting that her last meal would be a chicken – not beef or duck – but a perfectly roasted chicken.  I like roasted chicken, but for my last meal?  Maybe I just haven’t have the perfect roasted chicken?  I understand the seafood, and the dessert, but again, I come back to the chicken.

Have you had such a perfectly roast chicken that you would want it as your last meal?  What would you have as your last meal?

Mine would be cold as ice oysters on the half shell, a heavily marbled bone-in rib-eye steak medium rare, and steak fries – crispy, crunchy ones.  If I could have anything, cooked by anyone, it would be my Oma’s kase spaetzle with my Mom’s chocolate cake.

Blessings.

 

Bariatric Surgery - My Story · cheese · Chicken · comfort food · food · FoodTV · friends · Fruit · Ham · Lamb · Pork · Recipes · Sauce · Uncategorized · WLS

Cherry Bourbon Sauce

I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them.  I can’t eat very many, so I needed to look for something to do with the majority of them.  I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.

I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker.  I know, most people don’t own one of those either.  I discovered that you can use a large paper clip (opened up).  It worked.  It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following:  cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper.  David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels).  Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf.  Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars.  I partially filled two jars.  One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks.  This will keep in the refrigerator for over a month, and can be served with cheese, or meat.

I am super excited to try this…with another post.

Blessings.

 

Bariatric Surgery - My Story · Chicken · Uncategorized · WLS

Lemon Chicken Thighs

Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.Sauté until chicken is cook through.

These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce.   You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar.  Yummy.

Blessings.