Thai Chicken with Coconut Rice

Ingredients:

Marinade :
1    large lemon
1    1inch piece fresh ginger root, peeled
1    can coconut milk, divided
1    cup loosely packed fresh cilantro
1/3 cup Thai red curry paste
4    garlic cloves, peeled
3    tbsp brown sugar
1 1/2    tbsp lemon grass paste
1/2  tsp salt
4   chicken breast halves, cubed in 1inch pieces
10  mini bell peppers

 Rice:
1 1/4   cups water
1    cup coconut milk, reserved from marinade
1    cup uncooked jasmine rice, rinsed
1/2  tsp salt
1/2  tsp sugar


Directions:

In a medium sized bowl juice lemon to measure 3 tbsp.  Grate ginger with a microplane.  Combine lemon juice, ginger, 3/4 cup coconut milk, curry paste, garlic, brown sugar, lemon grass paste and salt. Combine well using a whisk.  Finley chop cilantro and add to curry mixture.  Mix well. 

Set aside 1/3-1/2 cup marinade. 

Add chicken and marinade for 30 minutes (or overnight for more flavor).  Prepare grill set to medium-high heat.  Thread chicken unto medal or wooden skewers, set aside.  Discard remaining marinade.  Thread peppers onto skewer.  Grill chicken and pepper, covered, for 10-12 minutes or until chicken is no longer pink, turning half way through. Baste with remaining marinade.  Remove from grill and set aside until rice is ready. 

While chicken cooks, combine water, reserved coconut milk, rinsed rice, salt and sugar into a microwave safe bowl.  Microwave, covered, on HIGH for 5 minutes.  Reduce power to 50%, microwave an additional 7minutes.  Check rice for done-ness, cook covered for additional 5-8 minutes as needed.  Carefully remove rice from microwave and let rise stand for 5 minutes.  Fluff rice and garnish with fresh basil, if desired.

Serve chicken over rice with a side of grilled peppers. ENJOY!


Source: This recipe was adapted from Pampered Chef Grilling Recipes.
Notes:  This recipe calls for chicken thighs.  I used chicken breast to reduce the fat.  It also calls for green onions, which I omitted.   

Lemon Cupcakes

Ingredients:

2         cups all-purpose flour
1 1/2   cups granulated sugar
2         tsp baking powder
1         tsp salt
3/4      cup butter, softened
3/4      cup milk
1 1/2   tsp vanilla extract
1         tbsp grated fresh lemon peel
3         large eggs
1/2      cup sour cream 

Directions:

Preheat oven to 350*.  Line twenty-four 2 1/2 inch muffin-pan with fluted paper liners.

In a large bowl, with mixer at low speed (with whisk attachment; so cupcakes rise properly).  Mix flour, sugar, baking powder and salt until combined.  Add butter, milk, vanilla, lemon peel, eggs, and sour cream and beat just until blended.  Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping the bowl. 

Scoop batter into muffin-pan using a medium sized ice cream scooper (about a scant 1/4 of a cup).  Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted in the center comes out clean.  Immediately remove cupcakes from pans onto cooling rack.  Cool completely. 

FROSTING

1      package (32oz) confectioners sugar
1      cup butter, softened
3      tsp vanilla extract
4      tbsp milk
4      tbsp lemon juice

Directions:

In a large bowl, combine all ingredients, at medium speed.  When all ingredients are incorporated increase speed to high and beat until fluffy. 

Pour frosting into a large zip bag and snip one corner, about 1/2 inch from corner.  Carefully pipe a dollop of frosting on cupcake. 

source: Good Housekeeping Perfect Desserts Recipe Cards 
notes:  these cupcakes are deliciously refreshing!!!! The frosting is tart and creamy.  These cupcakes do not last one day in our house. 

Lemon Greek Chicken

Ingredients:

2     lemons, divided
1/4  cup olive oil
4     large garlic cloves, pressed
2-3  dried oregano leaves
3/4  tsp salt
1/2  tsp freshly ground black pepper
4     split chicken breast halves
8     petite red potatoes
1     medium red bell pepper or 7 small peppers
1     medium red onion, cut into 1-inch wedges

Directions:

Preheat oven to 400.  Zest one lemon to measure 1 1/2 tbsp zest.  Juice lemon to measure 2 tbsps juice.  In a stainless mixing bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and black pepper and mix well

Place chicken on center of Stoneware Bar Pan (or large glass dish).  Using a Pastry Brush, brush chicken with a portion of the lemon juice mixture.

Cut potatoes in half.  Cut bell pepper into 1-inch strips.  Cut onion into 1-inch wedges.  Thinly slice remaining lemon.  Combine potatoes, bell pepper, onion and lemon slices with remaining lemon juice mixture in mixing bowl; toss to coat.

Arrange vegetables around chicken.  Bake 1 hour or until chicken is not longer pink in the center, brushing chicken and vegetables with pan juices after 30 minutes. 

Yeilds: 4 servings

Source: The Pampered Chef Stoneware Inspirations 
Notes: This recipe calls for mushrooms as well.  Our family doesn't like mushroom so we omitted them. 

Creamy Lemon-Pesto Chicken & Spaghetti

Ingredients:

1   lemon
2   tbsp butter, melted
2   tbsp all-purpose flour
1   cup 2% milk
1   garlic clove, pressed
1/2 cup prepared basil pesto
6   boneless, skinless chicken breasts
1   tbsp Lemon Pepper Season Salt*
12 oz uncooked spaghetti*
2   plum tomatoes *
1/4 cup thinly sliced fresh basil leaves

Directions:

Zest lemon using Microplane Zester to measure 2tsp.  Combine butter and flour in Classic Batter Bowl; whisk until smooth.  Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well.  Microwave, covered,  on HIGH 3-4 minutes or until thickened, stirring every 60 seconds.  Add pesto; mix well.

Season chicken with lemon pepper.  Place chicken in Deep Covered Baker*, overlapping as necessary.  Pour sauce over chicken.  Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165*F in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using oven mitts.  Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain.  Set pasta aside and keep warm.  Seed and dice tomatoes.  Serve chicken and sauce over pasta; garnish with tomatoes and basil.


Source: Dinner in Your Deep Covered Baker by The Pampered Chef

Notes: This recipe calls for "Citrus & Basil Rub", I didn't have that so I improvised and  used the lemon pepper, its SO yummy!  I used whole wheat pasta instead, my kids dont have a preference.  Also, instead of using whole tomatoes, I use cherry tomatoes.  Lastly, the Deep Covered Baker is my FAVORITE Pampered Chef product.  I have not tried this with a regular glass dish, however, I think it is possible.  

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)

Mediterranean Quesadillas with Antipasto Relish

Ingredients: 

Antipasto Relish 

1/2 cup jarred roasted red peppers, drained 
1/4 cup pitted kalamata olives 
1/4 cup pepperoncini 
1   tbsp chopped fresh basil 
1   tbsp Basil Oil or olive oil 
1   garlic clove, pressed 

Quesadillas 

1   cup shredded cooked chicken 
1   cup shredded provolone cheese 
1   tbsp chopped fresh basil 
4   6 in. flour tortillas 

Directions:

For antipasto relish, chop red peppers and olives using Food Chopper.  Thinly slice pepperoncini and chop all basil using Utility Knife; set aside 1 tbsp for quesadillas.  Combine red peppers, olives and pepperoncini in Small Batter Bowl.  Add basil, oil and pressed garlic; mix well and set aside.  

For quesadillas, shred chicken.  Combine chicken, cheese and remaining basil in Classic Batter Bowl.  Divide chicken misture among tortillas; fold tortillas in half. 

To finish quesadillas, lightly brush Double Burner Griddle with oil.  Heat griddle over medium-high heat 1-3 minutes or until hot.  Cook quesadillas 2-3 minutes on each side or until tortillas are golden brown and cheese is melted. 

To serve, spoon 1 tbsp of the antipasto relish into each quesadilla.  serve with additional relish, if desired. 

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes:  I used canned chicken since I didn't have any left over chicken from last nights dinner.  It was very tasty.  The antipasto is such a nice change from the traditional "Tex-Mex" quesadilla.  The left over relish is a perfect addition to tomorrows sandwich :) 

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)                  

Glazed Chicken with Apple Salad

Ingredients:

Dressing and Apple Salad

2   tbsp cider vinegar
2   tbsp apple jelly
1/3 cup reduced-fat mayonnaise
1   Granny Smith apple
1   red apple such as Jonathan, McIntosh or Gala
1/2 cup lightly packed watercress (I used a Spring Mix)
      plus additional for serving

Chicken and Glaze

4   boneless, skinless chicken breasts
1   tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2   tbsp apple jelly
1   tsp prepared stone-ground mustard
1   tbsp brown sugar

Directions:

For dressing, mix together vinegar, jelly and mayonnaise in Measure Mix & Pour; set aside.  For salad, slice apple into julienne strips.  remove leaves from watercress stems (discard stems); coarsely chop watercress leaves.  Combine apples and watercress in Classic Batter Bowl; set aside

For chicken, heat Grill Pan over medium-high heat 5 minutes.  Meanwhile, flatter chicken to an even thickness using Meat Tenderizer.  Brush with oil and season with salt and black pepper.  Cook chicken 4-6 minutes or until grill marks appear.  Turn chicken over; cook 4-6 minutes or until cneter of chicken is no longer pink. 

While chicken is cooking, prepare glaze.  Combine jelly, mustard and brown sugar in Prep Bowl.  Brush chicken with glaze during last minute of cooking.

To serve, arrange additional watercress on serving plates, if desired.  Pour dressing over salad just before serving; toss gently to coat.  Top watercress with salad and chicken.

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes: I used the out-door grill to cook the chicken.  

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)

Spicy Roasted Vegetable Soup

Ingredients:

1   medium red bell pepper
1   medium onion
1   can petite diced tomatoes, undrained
1   cup loosely packed fresh cilantro
2   garlic cloves, peeled
1   chipotle pepper in adobo sauce
1/2 tsp salt
1   large red potato, unpeeled
2   medium zucchini or yellow squash
4   cups vegetable broth
1   can black beans, drained and rinsed
     lime wedges, warm tortillas and sour cream (optional)

Directions:

Preheat broiler.  Chop bell pepper and onion into 2in. pieces.  Place onto Medium Sheet Pan (or Large Bar Stone Pan); spray vegetables with vegetable oil using Kitchen Spritzer.  Place pan 2-4in. from heating element.  Broil 5-7 minutes or until lightly charred and softened.  Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender container.  Cover and blend until smooth.

Meanwhile, dice potato and zucchini into 1/2in cubes.  Place potato and broth into Casserole.  Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften.  Add roasted vegetable mixture to Casserole.  Cook 7-8 minutes or until potato is tender, skimming often with Skimmer.  Add zucchini and beans.  Cook 4-5 minutes or until zucchini is tender.  Serve with lime wedges, tortillas and sour cream, if desired.

Source: Quick Vegetarian Main Dishes by The Pampered Chef 
Notes: This is a quick and yummy soup.  The veggie mixture is delicious and a nice twist on the usual "tomato base."

(If you are interested in purchasing this Cook Book or any other Pampered Chef product, this is your lucky day.  I am a Pampered Chef Consultant and I would be happy to order one for you.  Please leave a comment below with your email and I will contact you.)

Zesty Ravioli Skillet

Ingredients:

4   cups loosely packed fresh baby spinach
6   oz provolone cheese, grated
1   tbsp olive oil
1   small jalapeno pepper, seeded
3   garlic cloves, pressed
2   cans diced tomatoes, undrained
1/2 tsp salt
1/2 tsp ground black pepper
1   pkg frozen cheese ravioli
1/3 cup heavy whipping cream

Directions:

Wash spinach in large colander; drain.  Grate cheese using Ultimate Mandoline fitted with grating blade.  Set aside spinach and cheese

Add oil to 12in. Skillet; heat over medium-high heat 1-3 minutes or until shimmering.  Finaly chop jalapeno with Food Chopper.  Add jalapeno to Skillet; cook and stir 1 minute or until crisp-tender.  Press garlic into Skillet using Garlic Press;  cook and stir 15-20 second or until fragrant.

Add tomatoes salt and black pepper to Skillet; cook and stir with Bamboo Saptula 1-2 minutes or until simmering.  Add ravioli; stir to coat.  Cook, uncovered, 4-5 minutes or until tender.  Stir cream into skillet.  Cook, uncovered, 1-2 minutes or until simmering.  Spinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat.  Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

Source: Quick Vegetarian Main Dishes by The Pampered Chef
Notes: I LOOOOVE this book!  This was a delicious dish.  Super easy and incredibly full of flavor. 

(If you are interested in getting this book... its your lucky day.  I am a Pampered Chef Consultant and would be happy to order one for you. Just leave a comment below with your email address)