Food Flight

An aviator's culinary adventures

Berkey’s Famous Mexican Bowl March 6, 2010

Filed under: Chicken,Dinner — flyingbubble @ 12:59 pm
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Alright, once again I have to apologize for my lack of updates lately.  I’ve still been cooking just not posting :(.  These pictures were actually taken on January 24th, to give some perspective on the severity of my procrastination.  I actually haven’t been trying as many recipes now that I’m back in Pensacola because I have to buy my own groceries and I decided to be on a budget this month.  There is a really great website if you’re interested in creating and following a personal budget plan http://www.mint.com.  My mom and I had this awesome meal back in January and its really easy to throw together in a pinch.  It’s also a very flexible recipe (as seems to be the theme of my posts) so feel free to tailor the ingredients to your own taste.

Ingredients:

Canned Chicken

Can of pinto beans (pinto beans with jalepenos is the best)

90 sec rice pouch (or leftover cooked rice)

Mexican cheese

Salsa

Directions:

Mix ingredients together, heat and eat.  It may work best to microwave on a medium heat setting so the faster cooking ingredients don’t overheat.  Patient people can certainly heat each food separately and then mix together.  I didn’t include amounts because that depends on how much you have on hand and how much you want to have in your meal.

You’ll also notice that I actually used chick peas in lieu of pinto beans because that’s what we had in the house.  (I wouldn’t recommend the chick peas, it wasn’t quite the right flavor blend).

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Baked Couscous Chicken January 16, 2010

Filed under: Chicken,Dinner — flyingbubble @ 6:45 pm
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This is another Weight Watchers recipe with a slighty spicy twist of my own (no one should be surprised at that).  I love my chili parmesan chicken that baked perfectly every time but if I want to join the ranks of culinary masters (haha, kidding) I need to expand the “poultry” section of my mental cookbook.  This recipe looked tasty and I already had all the ingredient (except the chicken of course) in the fridge.  I’d like to point out a trend in my cooking for those who haven’t noticed, I prefer to adapt the recipe or choose the recipe based on the ingredients I already have at home.  I believe the better term for that is “lazy” culinary master (haha, kidding again) uh how about… “lazy learning to cook girl”.  Sounds like a super hero right? Okay, maybe not.  My mom and I both loved this meal!  It was really great.  I added some spicy red peppers from the grocery store becuase the meal would have been boring without the spiciness.  The couscous is actually unnecessary but if you’re like me and happen to love the micro pasta balls it’s a great addition to the chicken.  Alright, here is the recipe, I cooked the chicken for less time because I had smaller pieces so be aware of your chicken size or watch the cooking carefully.

Before the Oven

INGREDIENTS:

2 teaspoons olive oil

4 (4oz) skinned, boned chicken breast halves

4 cloves garlic, crushed

1 cup sliced green onions

2 cups sliced mushrooms

1 medium tomato, chopped

1/2 cup canned low-sodium chicken broth, undiluted

1/2 teaspoon freshly ground pepper (I never measure this, I love pepper)

1 sprig fresh thyme

4 cups hot cooked couscous (I used whole wheat)

After the Oven (notice the bubbles from boiling liquid)

DIRECTIONS:

1.  Coat a 2-quart casserole dish or ovenproof Dutch oven with cooking spray and add oil; place over medium-high heat until hot.  Add chicken, and cook 3 to 4 minutes on each side or until chicken is lightly browned.  Add garlic, and cook 1 to 2 additional minutes, stirring often.

(I didn’t have those crazy dishes so I fried the chicken in a skillet and move the chicken and garlic to a casserole dish for the oven)

2.  Stir in green onions and next 5 ingredients.  Cover and bake at 350 F for 30-35 minutes or until chicken in tender.

3. Place 1 cup of couscous on each of 4 individual serving plates; spoon chicken mixture evenly over couscous. (Make sure you get the liquid it flavors the couscous nicely). Yield: 4 servings

Nutrition: (per serving) 369 calories, 46.4g carbohydrate, 4.9g fat, 3.5g fiber, 35.1g protein, 66mg cholesterol, 98mg sodium, 41mg calcium

 

Leftover Quesadillas January 9, 2010

Filed under: Dinner — flyingbubble @ 6:22 pm
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My mom and I were looking for a quick dinner on Jan 1st and with the leftover chicken and rice, I naturally thought of quesadillas (one of my favorite meals).  We each personalized our quesadillas with whatever we could find in the fridge.  Mine was spread with an onion/guyere dip, goat cheese and brie slices, sauteed mushrooms and chunks of the chili parmesan chicken.  My mom made hers with the onion dip, goat cheese, thin apple slices and thin chicken slices.  I only photographed my quesadilla but they were both good.  The mushrooms were not quite the right flavor to compliment the other ingredients so if I made this again I’d replace them with onions, peppers, tomatoes, green onions or omit altogether.  I’m not including a recipe here, I really just sauteed the mushrooms, then put everything on the tortilla inside a saute pan to crisp up the tortilla and melt the cheese.  I love dishes that leave a lot of room for imagination: quesadillas, burritos, pizza, omelettes, “scrambles”, sandwiches, stir frys, etc.  Its great to know you can just throw together the stuff you already have in your fridge and still have a pretty good meal.

 

New Year’s Eve Dinner January 1, 2010

Filed under: Dinner — flyingbubble @ 1:57 pm
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My boyfriend Jeremiah was scheduled to fly back to Virginia on Jan 1st.  Unfortunately, his flight was at 1255 AM and not 1255 PM like we both thought when the flight was booked.  Since we couldn’t make New Year’s party plans, my thoughtful mom set up a romantic dinner for two in our kitchen and went off to a friend’s house for dinner.  She also offered us a 10 year old bottle of Champagne that has been waiting in our pantry for it’s New Year’s debut since 1999.

Jeremiah and I both love southwestern flavors so of course our perfect choice for a last dinner together was Chili Parmesan Chicken with Mexican Rice.  I also threw together a salad with goat cheese and Snapea Crisps because that’s all we had (it was pretty good anyways).  These are both recipes that I have cooked multiple times but I always forget to photograph the final product.  Finally I am posting them both on my blog, mostly just to convenience myself in finding the recipes for the next time I want to cook.  First, the Chicken.  This Chicken is insanely easy, you really don’t need a recipe (aside from cooking temp and time) and it produces the kind of juicy tender chicken that I thought only came from 5 star chefs.  Here’s the recipe (If you actually follow these amounts, it’s South Beach Diet friendly).

Chili Parmesan Chicken:

1/4 cup kraft grated Parmesan Cheese (I used a fancier shredded version)

2 teaspoons chili powder (I think I actually do about even measures on chili and cheese)

6 small boneless skinless chicken breast halves (1.5 lbs)

Directions: Preheat oven to 400F. Mix cheese and chili in a pie plate.  Add chicken, turn to coat on all sides.  Place chicken in shallow baking dish.  Bake 20 to 25 minutes or until chicken is cooked through. (Try not to over cook, pull it out early and check for doneness, it’ll be juicier if you cook it less time).

NUTRITION: (6 servings) 160 calories, 5g fat, 70mg cholesterol, 150mg sodium, 1g carbohydrate, 27g protein

I got the mexican rice recipe from another food blog so I won’t post the recipe but you should definitely try it sometime!

Of course, I provided the after dinner entertainment 🙂

 

BBQ Chicken Pizza December 21, 2009

Filed under: Pizza — flyingbubble @ 4:46 pm
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One of my favorite kinds of pizza is the bbq chicken from California Pizza Kitchen.  My roommates and I decided to make our own version of this classic flavor combo.  I just used store bought pizza dough, spread with BBQ sauce, sprinkle cheese, cooked chicken chunks, sauteed red onions, and fresh cilantro.  We baked it for 14 minutes at 425 and it was delicious!!! The crust was a bit flimsy, so I may consider pre-baking the crust next time.  We also should have used more chicken for the size of pizza that we made.  Eventually I would like to invest in a pizza stone for the oven because its just not quite the same when you bake the “pie” in a rectangular jelly roll pan.  Problems aside, with a plate and a fork it was just as good as the real thing.

My Recipe:

Ingredients

Pizza Dough (I used Pillsbury)

~3/4 cup BBQ sauce (I used Masterpiece HIckory Brown Sugar)

2 cups Shredded Cheese (mozzarella or an Italian blend)

2-3 Chicken Breasts

1 Red onion

Fresh cilantro to taste

DIRECTIONS:

Preheat the oven to 425.  Spread out the pizza dough on your pan.  Spread your favorite BBQ sauce over the dough, use as much or as little as you want.  (I’d offer a suggested amount but I didn’t measure).  Slice the chicken into bite size chunks and cook in a skillet.  Cut Red Onion into strips or chunks and saute till slightly translucent. Chop up a large handful of fresh cilantro leaves.  Sprinkle cheese on top of the sauce, then top with Chicken, red onions and cilantro.  Bake in the oven for 15-17 minutes.  Slice into pieces and serve!

The crust didn’t toast up enough so we ate our slices on plates with silver wear.  Pre-baking the crust may resolve this problem but I’ve not tried it so please let me know if you do and it works.