Thursday, October 13, 2011

Just Give Me Jesus

The first time I heard this a few years ago, I remember being so encouraged because at the time, I needed Jesus so much to help me get through the days.  That was when I was single. 

Several years later, I NEED JESUS TO HELP ME GET THROUGH THE DAY!!!!  Terminal illness, seventh year of marriage, my first year of homeschool...I don't want a miracle, just give me Jesus.  Thanks to one of my special friends for the reminder. 

Wednesday, October 12, 2011

Day 7 - Grilled Citrus Chicken Salad

I love sleep.  But I refrain from joining my kids during their daily nap.  Today could not be avoided, however.  The temperature in our home swelled so high, and the air conditioner did not reach our bedrooms.  As I put my little guy down for his nap, I snuggled with him for "just a second", and I was out within minutes. When I woke up, my husband was already home and nothing was ready for dinner!

I planned to make Japanese Curry, but my husband thought it was too hot for that, so this is what I came up with...

I marinated the chicken in juice from one orange, 2 cloves garlic and a no-salt seasoning.  Then we put it on the grill while I cut up some romaine, tomatoes, purple onion, sprinkled feta cheese and made a quick balsamic vinegarette.

Balsamic Vinegarette

2 Tbsp   Olive oil
2 Tbsp   Balsamic vinegar
1 Clove  Garlic minced
Salt & pepper to taste

Combine all ingredients and mix well.

A cool meal for a very warm evening.  Everyone loved it. 

Monday, October 10, 2011

Day 6 - Chicken Parmesan

Came home from bible study tonight and the chicken Parmesan had been devoured by my family before I could get a good picture.  This is my portion, which I reheated, but was still very tender and delicious.  Somehow, Italian food always tastes better as it ages. 

This recipe was adapted from a couple of different recipes that my talented friends have given me over the years.  I simplified mine to make it an easy dinner that we have a couple of times a month.  The panko bread crumbs are always stocked at my house, and give the breaded chicken a light and fluffy texture. 


4          Boneless chicken breasts, pounded to 1/2 inch thickness
Seasoning salt and pepper to season chicken
2          Eggs
2 C      Panko bread crumbs
3 Tbsp Olive oil
8 slices Mozzarella cheese
1 jar     Marinara sauce
2 Tbsp Fresh basil, cut in strips
1/2 C   Parmesan cheese

Preheat oven to 375 degrees.  Whisk egg. Season chicken breast with seasoning salt and pepper.  Dip the chicken breasts in egg and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.  Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour your favorite marinara sauce over all. Sprinkle with Parmesan cheese and fresh basil and bake at 375° for about 25 to 30 minutes, or until bubbly. Serve with pasta of your choice and desired sides (bread, salad, etc.)

Friday, October 7, 2011

Day 5 - Shoyu Chicken

This recipe brings back a lot of memories of a friend who used to make this dish to serve many of us at church.  His cooking brought so many together and his selflessness in cooking for so many often times went overlooked.  He was never one to bring attention to himself.  He has since moved back to Hawaii and his fellowship, along with his delicious meals are greatly missed. 


1 C         Soy sauce
2 C         Water
1 C         Sugar
1 1/2lbs  Chicken (I use legs and thighs, bone-in and skin on)
1/2 Tbsp Fresh ginger, minced
2 cloves  Garlic, minced

Mix all ingredients, except chicken in a pan and bring to a boil.  Add chicken, reduce heat, and simmer until the chicken starts to fall off the bone.
Serve with steamed rice.

Keeping the skin on and the bone in gives it much more flavor.  For a healthier alternative, you could cook with boneless, skinless chicken.

Simple and very delicious!  My kids love to soak their rice in the Shoyu sauce.

Tuesday, October 4, 2011

Day 4 - Shepherd's Pie with Sweet Potato

When our family first decided to have some healthier ingredients in our meals, I was bummed at the thought of losing some great dishes that had ground beef in the recipe.  Thank goodness for ground turkey and ground chicken.  We can still have meatloaf, spaghetti with meatballs and shepherd's pie...

Swapping out the traditional potato for the sweet potato give this dish a sweet and savory flavor.  My daughter loved the combination.  My son...not so much!
Sweet Potato Topping:
6 C      Sweet potatoes
4 Tbsp Butter, cut into pieces
1/2 C   Sour Cream (I used plain yogurt)
1 C      Grated cheese

Meat Filling:
2 Tbsp   Butter
1            Large onion, chopped
1            Rib celery, chopped
1 1/2 lb. Ground Chicken
1 clove   Garlic, minced
2 Tbsp   Flour
1 C        Chicken broth
1 C        Canned diced tomatoes
1 tsp      Dried thyme
1/2 tsp   Dried rosemary
1 1/2 C  Mixed veggies (frozen)
1 1/2 tsp Worcestershire sauce

Preheat over to 400 degrees.  Boil potatoes, uncovered, over high heat until soft.  While the potatoes are cooking, begin the meat filling.  Melt butter in a large skillet over medium heat.  Saute onions and celery in butter, stirring often, about 6 minutes.  Add chicken, cook until done.  Lower heat, stir in garlic and flour.  Stir in chicken broth, diced tomatoes, herbs, veggies and Worcestershire sauce.  Simmer mixture for several minutes until slightly thickened.  Add salt and pepper to taste.  Transfer mixture to 13x9 in casserole dish.

Drain the cooked potatoes and transfer them to a large mixing bowl.  Scatter butter and sour cream over the potatoes (I actually left the skin on the sweet potatoes for extra fiber).  Mix to a medium soft consistency.  Spoon potatoes evenly over the meat filling.  Sprinkle cheese on top.  Sprinkle paprika over the cheese. 
Bake in the center rack for about 20 minutes.  Cool for several minutes before serving. 

Perfect comfort for the chilly weather we are having!

31 Days Interrupted - Going on Vacation

The Delighted Family will be going on vacation for a couple of days.  We will be headed out to Convict Lake where my husband and the men in his family will be having their yearly fishing trip.  He is just not catching on to the whole cooking with chicken theme.  I suppose going fishing is much nicer than anywhere you can find chickens.  I will be a little delayed in getting my posts out to you but please keep checking back as I will be trying to update whenever I can from our remote location. 


Girl Delighted

Monday, October 3, 2011

Day 3 - Thai Red Curry with Chicken

For those of you who love spicy, tonight's dinner comes from Thailand.  This recipe is super easy and super exotic.  Please click here for the complete recipe. 

Red Curry Recipe (Serves 6)

2 Tbsp    Red curry paste (Found at the Asian food market, I use the Mae Ploy brand in the photo above)
2 Tbsp    Vegetable oil
2 Cans    Coconut milk
2 Tbsp    Sugar
1 1/2lbs   Chicken cut up in 1 inch pieces
2 C         Vegetables of your choice sliced (onion, bell pepper, zucchini, etc.)

On medium heat, saute red curry paste in oil for 1 minute, add 1 can of coconut milk.  Add another can of coconut milk and heat until boiling.  Add meat and continue cooking until meat is nearly done, then add vegetables and sugar.  Cook until vegetables soften and serve with Jasmine rice. 
***Red curry paste is very spicy, for a milder flavor use half the portion***

You can read my inspiration for cooking here.

Sunday, October 2, 2011

Day 2 - Chicken Gyoza

Gyoza (Makes 50 pieces)
For step by step instructions on how to make the gyoza, click here.

1 lb.       Ground Chicken
1 C        Cabbage finely chopped
1/2 C     Nira finely chopped
1/2 C     Green onion finely chopped
2 Tbsp   Garlic minced
2 Tbsp   Ginger minced
1            Egg
1 Tbsp   Sesame oil
2 Tbsp   Soy sauce
1/2 Tsp  Salt
1/4 Tsp  Pepper
Add ground meat, vegetables, egg, soy sauce, sesame oil, salt and pepper, and mix well.  Place about a 1/2 tablespoon sized amount in the middle.  Close the edges making a crimping pattern on the top.  Fry them in oil to make them crispy and then put a small amount of water in the pan and cover the pan with a lid to steam.

You can read about my inspiration for cooking here.

Saturday, October 1, 2011

Day 1 - Chicken Fajitas

1lb.     Chicken breasts
1pkg.  Taco seasoning
Salt & pepper to taste
1         Green bell pepper sliced into thin strips
1         Red bell pepper sliced into thin strips
1         Yellow bell pepper sliced into thin strips
1/2      Onion cut into thin strips
10       Tortillas (Flour or corn)
Sour cream
Grated cheese
(Any other toppings you would like to put on your fajitas)

Cut up your chicken breasts into 1 inch pieces. 
I actually ask the butchers to do all my cutting for me.  They will cut up your chicken into fajita-sized pieces and slice you chicken breasts thin.  They run when they see me coming cuz they know I'm going to put them to work.
Slice your bell peppers and onions into strips.  Don't you just love the colors?  Add 2Tbsps of oil into a frying pan and combine your chicken and veggies over medium heat.  Add the package of taco seasoning.  I actually make my own but adding the pre-made seasoning cuts out the time. 
For my toppings I did avocado, grated cheese and plain yogurt.  I'm always trying to sneak healthy alternatives into our dinners.  My husband didn't even notice!  Served with rice and beans. 
*For a gluten free version - leave the tortillas out and serve everything over the rice!

You can read about my inspiration for cooking here.

This 31 Days of Cooking with Chicken was inspired by the Nester.  She's doing 31 days of Lovely Limitations and has over 700 inspirational people linked up with her to do 31 days of topics.