Bariatric Surgery - My Story · Chicken · cruise · Health · Home Chef · onions · Uncategorized · WLS

French Onion Chicken

One of the things that David ordered every night on the cruise was French Onion soup.  So I thought I would try to find recipes with the same type flavors to cook for him once we got home.  I found this recipe at Home Chef and decided to give it a try.  We didn’t make the salad, but I copied the recipe completely from their site for your information.  Our pictures are at the bottom.

Ingredients: (for 2)

  • 2 fl. oz. Sherry Wine
  • ¼ fl. oz. Sherry Vinegar
  • 1 Yellow Onion
  • 3 Thyme Sprigs
  • 4 oz. Grape Tomatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  •  1 cup Panko Breadcrumbs
  •  1½ oz. Swiss Cheese Slices
  • 4 oz. Baby Arugula
  • Nutrition (per serving)  (note this is for the complete meal)

  • Calories

    594

  • Carbohydrates

    27g

  • Fat

    32g

  • Protein

    43g

  • Sodium

    1393mg

Recipe Steps:

You Will Need: Olive Oil  Salt Pepper

  • Preheat oven to 450 degrees.  Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.

    Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.

    Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.

    Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.

    Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!

Ours:

Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.Caramelized the onion (only used one large yellow onion – will use more next time).Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.Baked until the cheese was melted, and gooey.This was really good.  The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.

Blessings!

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Bariatric Surgery - My Story · Chicken · Hello Fresh · Uncategorized · WLS

Hello Fresh Presto Pesto Panko Chicken

The second meal that we cooked was the Hello Fresh Presto Pesto Panko Chicken.  (Instructions copied from the Hello Fresh Site):
Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Roast Potatoes

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.

Make Crust

In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast Chicken

Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

Toss Salad

Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Plate and Serve

Divide potatoes and chicken between plates. Serve with salad on the side.

Our comparison plate to their photo plate.  Not bad.  We ended using way too much of the coating of the panko mixture.  It doesn’t indicate how much to use, so of course, I used all of it.   David’s plate:My plate:

Due to the amount of breading the chicken wasn’t dry, but we didn’t care for this one as much.  I would be willing to try it again to my error in the recipe.  David isn’t a big fan of pesto, so there is that as well.

Blessings.

Bariatric Surgery - My Story · Chicken · Instant Pot · Recipes · Uncategorized · WLS

Chicken & Mushrooms

Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.

Ingredients:
  • 4 tbsp butter, divided
  • Season Salt and Pepper
  • 4 chicken thighs, bones removed (skinless or with skin OK)
  • 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
  • 8 oz cremini mushrooms, stems removed and wiped clean
  • 1 cup chicken stock
  • 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
  • ½ cup diced Parsley (optional)
  • 2 tbsp lemon juice
  • ¼ cup grated Parmesan cheese

Instructions:
Sauté in Instant Pot. Add butter, swirl around pan, and let melt. When butter is foamy and melted, add seasoned chicken thighs. Cook until golden but not completely cooked.

Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.  Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.

Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan.  Stop saute cycle.

Add chicken thighs back to pan, pressure cook for 13-15 minutes.  Manually release.  Check thickness of sauce, if to your liking, serve.

David’s plate served over rice.

My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.

Blessings.

Bariatric Surgery - My Story · Carrots · Chicken · Instant Pot · Uncategorized · WLS

BBQ Shredded Chicken-Instant Pot

Another Instant Pot recipe.  🙂

Ingredients:
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
pepper
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco

Directions:

Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder.  Sear chicken on both sides, and remove from the Instant Pot.Saute the onion, and once translucent, add the cider and vinegar.Stir, and scrap the bits from the bottom of the pot.  Add the chicken and the sauce mixture then add the parsley.Pressure cook for 15 minutes.  Manually release, and remove chicken.  Shred with two forks.Add chicken back into the pot and pressure cook for an additional 7 minutes.  Manually release pressure.  Stir well.My plate.  I liked this.  Need to get rolls for the boys, but it had great flavor, and super easy.  I would also suggest serving this on chips or nachos.

Blessings.

Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · WLS

Chicken Breast Supreme

Over the holidays, I have a tendency to want to eat memories.  This is one of those recipes.  Although, haven’t remade it, I believe it needs more seasoning.

Ingredients:
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter

Directions:
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.

Dip each breast (pat dry) in sour cream mixture, coating well.

Refrigerate overnight, covered.  Remove chicken from mixture and roll in bread crumbs.

Arrange in a shallow pan.  Melt butter ad spoon over chicken.  Bake uncovered at 350 degrees for 45-60 minutes.  Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.

It was good, but really needed something more.  We will rework this one.

Blessings!

Bariatric Surgery - My Story · Buffalo Chicken Dip · Chicken · football · Recipes · Uncategorized · WLS

Buffalo Chicken Dip

My girlfriend Beth shared this recipe with me a couple of years ago on one of our couple trips.  I loved this!! It was game day on Saturday, and we have to have some sort of football food, right?  So I made this.

Ingredients:
1 can of chicken (large)
8 ounces of cream cheese, softened
1/2 cup ranch dressing
1/2 cup BBQ Sauce
1/4 Frank’s Red Hot Wings sauce
1 cup of finely shredded sharp cheddar cheese

Mix all of the ingredients (but not the cheddar cheese) in a bowl until blended and the cream cheese is thoroughly mixed in.Place into a baking dish, and bake at 350 degrees for 20-25 minutes or until the mixture is hot and bubbly.  Place the cheddar cheese on top, and return to the oven until the cheese topping melts.Let set for about 5 minutes, and serve.  You can use tortilla chips or Frito’s – a chip that is sturdy to hold the dip.  Most of the time I use Scoops, but we didn’t have any.

My plate with a 1/4 of a hamburger as well, because I can’t just have buffalo dip.  This mixes up effortlessly, and everyone loves it.


What is your favorite game day food?

Blessings!

 

Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · WLS

Sheet-Pan Chicken with Chickpeas, Cumin and Turmeric

This is from The New York Times Cooking site.  I receive their weekly emails, and this one look really good, so I thought we would try it.  Sheet-Pan Chicken with Chickpeas, Cumin and Turmeric.  I followed the recipe with the exception of the chicken – boneless, skinless chicken thighs.

img_2523-1

I loved this.  The chicken was moist, and the chickpeas were crunchy.  The sweetness of the roasted onions and the contrast of the lemon soaked onions were refreshing, and really worked.  I will definitely make this again.

Blessings!

Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · WLS

Chicken with Olives and Lemon

I love the tangy bite that Kalamata olives have with lemon.  I decided to try it with chicken thighs, garlic, onion and braise them. We love Cavendar’s Greek Seasoning.  I use it in meatloaf’s, steak, and pork.  Sliced onion, 6-7 whole garlic cloves, two lemons – sliced, and about a cup of olives.Saute the onion until translucent.  Add the thighs, garlic, and one cup of chicken broth.Simmer for about ten minutes or until blended.  Add oregano, olives, and lemons.  Cover, and roast for about 45 minutes or until the thighs are cooked through.The flavors are fresh, and light.img_2057David had his with rice (most always with rice).img_2059My plate.img_2060The meat was very moist.  I loved the flavors, and the texture from the olives.  It was a nice refreshing chicken dish.

Asian · Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · weight loss · WLS

Honey Garlic Chicken

David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner.  You can find the original recipe here at The Recipe Critic.  She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.

Made the sauce…

Sautéed the chicken thighs…

Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.

David’s plate…with rice.

Blessings.

 

Bariatric Surgery - My Story · casseroles · Cauliflower Rice · Chicken · Recipes · Uncategorized · WLS

Spinach Chicken Cauliflower Rice

The other night I wanted a casserole.  Something savory, comforting but without mushroom soup or rice.  We had cauliflower rice and frozen spinach…add wine and chicken – done.  Casserole.

Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.Mixed together (fluffed).Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.Place chicken thighs on top of the spinach and cauliflower mixture.  Add a cup of white wine around the edge.Bake at 350 degrees until chicken is cooked through, and add crispy onions.Bake for another 5-8 minutes or until the onions are golden brown.My plate.  The flavor was nice, and comforting.  I will say it need a fat.  Next time I will add a couple of teaspoons of butter or additional olive oil.  But it satisfied my craving for comfort food.  David missed the mushroom soup…but he did enjoy it.

Blessings.