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Spicy Crispy Chicken Breasts with Kale Salad

Crispy and crunchy chicken without deep frying? Of course, just follow this quick and easy recipe for crisp, hot and spicy chicken breasts. It’s a more healthy alternative to frying, doesn’t require much prep time and is tender and juicy.

breaded-chicken

The key to achieving that crispy texture is to double dip chicken in the wet and dry mixtures.  Browning the chicken on stove top with just butter and finishing it in the oven maintains that crunchy texture and also doesn’t leave with the oily mess you get from frying, never mind the extra fat too.

sauteed-chicken

Since white meat tends to get a little dry, soaking the chicken in the milk mixture for several minutes will also give you a tender and moist piece of chicken.

sliced-chicken-kale

Serve it on a bed of kale salad for a healthy dinner.

Spicy Chicken Breasts and Kale Salad

2 chicken boneless breasts
1 tsp Adobo, divided (found in supermarket Spanish food section or bodega)
1/2 cup flour
1 egg, beaten
1/2 cup whole milk
3/4 cup breadcrumbs
1/2 tsp cayenne pepper
1/2 tsp pequin pepper flakes
salt & pepper
1/2 stick butter

1. Season the chicken with 1/2 tsp of Adobo and set aside. Preheat oven to 350 degrees.

2. Set three shallow bowls in front of you and in first bowl add the flour. In the second bowl beat the egg, add milk and season with salt & pepper and mix. Add the bread crumbs to the third bowl, 1/2 tsp cayenne pepper, the pequin pepper flakes, the remaining Adobo seasoning and mix well.

3. Dip the chicken in each of the bowls starting with the flour first. Coat the meat with flour on both sides. Then add the chicken to the milk mixture and let it sit for about five minutes. If you have a little extra time let it soak in the milk mixture and leave in the refrigerator for 30 minutes. Lastly, dip chicken in the seasoned bread crumbs until well coated.

4. Repeat step 3 except don’t let chicken soak in milk just dip quickly and cover in bread crumbs.

5. Heat a cast iron skillet on medium heat, add butter. When butter has melted, saute the chicken until you get a nice brown color on both sides.

6. Finish the chicken in the oven and cook for 15-20 minutes until chicken is cooked all the way through. Remove from oven and let it rest for a couple of minutes. Slice chicken and serve over kale salad.

Feta & Red Onion Kale Salad

Chop a bunch of kale greens and toss with a little red wine vinegar, olive oil, thinly sliced red onion and crumbled feta cheese.

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A Foodie’s New Years Recovery through Food

Have any of you seen Bon Appetite’s new Foodie Lover’s cleanse yet? The plan aims to help food lovers get back on a healthy food track after a holiday of feasting. This isn’t a boring diet, or a “diet” for that matter, made up of bland foods but the the kind of menu you can look forward to eating. It’s a menu you would imagine chefs preparing but the appeal is that the recipes are easy enough for home cooks to make. The only drawback is the long shopping list and some of the ingredients aren’t items you would normally stock but hey, you can substitute items so no big deal. The idea is to eat healthy and enjoy every minute of it!

yogurt_cilantro_chicken

I reviewed the entire list and found I had about 75-80 percent of the items which wasn’t too bad so decided to make a few dishes. It’s a two week plan of fresh vegetables, fruits, seafood and poultry, and all the sides the body needs to recover from a few weeks of parties, dinners, cookies and cocktails! I actually don’t like following meal plans or getting on a schedule but do understand the value and benefits it can bring in the long run so will be making a few and adding my own. I, of course, had to go through the entire plan and find all the dishes with a good amount of spices and will be sharing some with you here.

yogurt_cilantro_chicken2

I made the yogurt chicken with ginger cilantro chutney the other day and have found a new favorite recipe! The flavor was pretty amazing. The chicken had a little tang from the yogurt and the ginger cilantro chutney had a nice spicy bite. This sauce would be great as a dip, with shrimp or spread on a sandwich as a condiment. I’m not going to post the recipe since you can get it from the Bon Appetit site, besides I just substituted a few items and didn’t change the process much. I did however up the hot paprika and cayenne on the chicken…yes, I used both and it was gooood! Here is what I did with the rest. I substituted the black rice for brown rice and added crushed pistachios instead of almonds and apricots and it all worked just fine. The rice dish would be great with golden raisins which I may try the next time.

yogurt_chicken_salad

Another thing I like about this plan is that leftovers can be used for completely new dish the next day. I made a kale salad using a sherry vinaigrette found in the plan as well to go with the chicken and carrot leftovers the next day! Check the cleanse out and left me know what you think.

If you have seen the plan already, did you find the shopping list overwhelming? We’re you discouraged from making any of the dishes because you didn’t have ingredients in stock?

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Easy Weekday Dinner: Spicy Kale with Turkey Kielbasa

I started working out again about a month ago to try and shed a few pounds packed on in the last six months. I’m not a big fan of working out but it’s a necessary evil if you love to eat like me! Actually, its the gyms and treadmills that I don’t like and prefer any outdoor activities. Also my trip to Argentina and Chile is fast approaching so that’s even more motivation to get in shape! Yes, I’m taking a trip soon so let me know if there are any great food places to try in Buenos Aires, or in the Santiago, Chile area.

So part of the plan is to make more low or no-carb dishes for dinner. Low carb meals are so much better for your digestive system if you’re going to eat late. Try to have heavier meals during the day so you’ll have the rest of the day to use those carbs for energy. Besides, who wants to go to bed feeling full and bloated anyway?

I made this spicy kale dish with turkey kielbasa because I knew it was quick and easy to make. I’m usually starving after a good workout so anything I can make under 30 minutes is fine by me. This dish may not look like much but its so filling. Kale is a hearty, leafy green that’s got a nice crunch even when cooked down a bit and the kielbasa will add the much needed protein after a tough workout.

Kale and Kielbasa

The kielbasa gives this kale a nice smokey flavor similar to what ham-hocks do for collard greens but this is a little healthier with the turkey kielbasa.

Kale and kielbasa in broth

The extra added spices will help boost your metabolism as well which is another benefit of spicy foods. This dish is healthy, gluten free and the kale provides disease fighting antioxidants too. Kale also packs a healthy dose of fiber, vitamin A, calcium and beta-carotene, it’s up there with broccoli as one of the super foods!! If you’ve never had it before give it a try with this easy dish.

spicy kale and kielbasa in a bowl

Spicy Kale and Turkey Kielbasa

1/2 lb of Kale, or half of 16oz bag
1 link of kielbasa, sliced thick
2 cherry chile peppers, chopped
1 garlic clove, minced
2 tsp chile pepper flakes
1/2 tsp ground black pepper
1 1/2 cup chicken stock

1. Add washed and rinsed kale to an enamel pot and turn heat up to medium. Let kale sweat for a couple of minutes.

2. Add the remaining ingredients and stir well. Let kielbasa and kale cook for about 10-15 minutes.

You can serve this as a side dish as well, just serve a little less. Enjoy!

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