Tag Archives: chicken

Chicken and Broccoli Stir Fry

I am a sucker for a good chinese food take out night. The flavor, the greasiness, the dumplings (I am obsessed with dumplings), and the overall deliciousness of the cuisine. I know that American-style chinese food is not necessarily compatible to the real deal in China, and American-style chinese food tends to have a significant amount of sugars, sodium, and soy sauce, which causes my belly to get upset pretty quickly. I have always wanted to dabble at making a stir fry, so I figured tonight was the perfect night to do so.

I love recipes that call for simple ingredients, such as this one. I’ll keep the narrative light on this recipe but will say that I swear by Coconut Aminos. Coconut aminos acts as soy sauce and even sometimes a teriyaki when sugar is added, as it’s made directly from a coconut and has a lot more nutrients than soy sauce. I don’t prefer soy products so this is a great alternative, especially when paired with rice wine vinegar and a toasted sesame oil.

Here’s what you’ll need:

  • 1 bag pre-cut broccoli florets (or two small heads of broccoli cut at the florets)
  • 1 lb chicken breast
  • 3-4 tbsp rice wine vinegar
  • 3-4 tbsp toasted sesame oil
  • 3-4 tbsp coconut aminos
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 bundle of stir fry rice noodles

To start, dice the chicken breasts into smaller bite size pieces. Heat a large pan to medium heat and add in oil and minced garlic. Add the chicken to the pan and begin to cook until all pieces are fully white, they are more than likely not cooked through but the chicken will cook as you layer in the sauce and broccoli. Add the broccoli and the sauces (coconut aminos, rice wine, and sesame oil). I would also add that you can lessen or increase the amount of each sauce as you desire. I also added a sprinkle of salt and pepper and red pepper flakes for good measure and a nice kick! Cover and let sit for a few minutes until broccoli becomes soft, and stirring occasionally.

Meanwhile, Boil 4-5 quarts of water. Add in the stir fry noodles and turn off the heat. Let the noodles soak for 8-10 minutes and add them to the chicken and broccoli. The sauce will start off thin, but as the noodles are added and stirred, the noodles will absorb the sauce so feel free to add a bit more of rice wine vinegar or even 1/4 cup water if you desire. I promise frontloading the 3-4 tbsp of all of the liquids will be just enough.

The results are a lighter, healthier, and umami-satisfying version of the OG Chicken and Broccoli from your local take-out. NOMaste 🙂

Paleo Chicken Francaise

We’re rounding out week two at the new casa and I am really digging my new appliances, countertops, and all the natural lighting. Grateful is an understatement, I am so thankful for this home and the memories we’re making here, and the delicious meals I am starting to create. My husband loves chicken francaise, and I happen to be a fan of it as well. I thought about making this a little lighter with cassava flour instead of regular flour, and be mindful of the quality of ingredients I use for the butter/garlic sauce. I’ve been chatting with a girlfriend about the quality of ingredients versus restricting foods altogether. At the end of the day, we make choices with our mouths and forks at least three times a day, so it is vital to know what we consume and where the food comes from.

I started with buying organic chicken breasts, slicing them very thin, and seasoning with a generous amount of fresh cracked black pepper and pink sea salt. Then, using my cassava flour (with a blend of dried parsley, basil, and oregano) I coated each piece and set aside. I love using cassava for cooking because it does not have a taste, and is a 1:1 for all-purpose (or AP) flour. I set the chicken aside and heated up a large skillet.

I used Lucini Italia extra virgin olive oil and it is so delicious and actually Whole30 approved (I don’t follow Whole30 but it’s a good brand of EVOO so I decided to try and will certainly buy again). I added in chicken in batches (I made six cutlets in total) and let them cook until both sides were lightly browned.

Once all the chicken finished cooking, I placed them on a plate and began simmering my sauce. Traditionally, this sauce involves four ingredients: butter, garlic, white cooking wine, and lemon. I added my stick of unsalted butter (leave out to get to room temp!). Once melted, I added sliced lemon to let the citrus blend with the butter. I used 1/4 cup of cooking white wine and a scant amount of chicken stock to add more liquid, Last, I chopped three cloves of garlic and threw into the pan and turned the flame to low. Layer in the cooked chicken cutlets and let sit for a while (maybe 20m) so that the chicken starts to absorb the sauce.

Pair this dish with some pasta (I prefer Banza because I can’t really stomach regular pasta anymore…sad, I know) and fresh veggies; you’ve got yourself a yummy, HEALTHY, and satisfying meal!

Brooklyn Eats: Buttermilk Channel

Location: Park Slope, Brooklyn

Cuisine: American, Comfort foods

Living in Brooklyn definitely has a lot of advantages. For starters, I am in the mecca of culinary artists and trendy pop-up coffee shops. I live just on the outskirts of Sunset Park and Park Slope, so I get the trifecta of amazing authentic restaurants. What inspires me most is that on every street, you can find yourself in a melting pot of cultures. Of course, there’s nothing like homemade food to make you feel all warm and fuzzy inside. I cannot think of a better spot than Buttermilk Channel to give me all the fuzzy feels, and a full belly.

Buttermilk Channel is on Court Street, one of the most popular (and populated) streets in Downtown Brooklyn. It’s in the Gowanus area, and has some of the best natural lighting I’ve seen in a restaurant. If you want to risk going for brunch on the weekend, I’d advise to go early, as there will most certainly be a wait. This restaurant can and will get packed, fast, and for good reason. Their food is really delicious, and consistent. I went once for lunch, and a second for brunch, offering multiple opportunities to try various items on the menu, and I barely scratched the surface, so it looks like I’ll be going for a third time. Here’s what I’ve tried:

ABC Grilled Cheese: This was one badass grilled cheese sando. It was layered with bacon, apple, and cheddar cheese smothered together between two pieces of delicious bread. I also won’t complain about the side of bread and butter pickles. #win.

Buttermilk Biscuits: I mean, I don’t know what else to say other than DAMN. These biscuits (first of all are gigantic) were so flaky, moist, and tender at the same time. I want more. ASAP.

Scramble with Sausage, Peppers, and Onions: This was a game-time decision to order, and I am really glad I did. Eggs are a staple at brunch, but this was super delicious, packed with soft scrambled eggs, sauteed peppers and onions, and tender sausage. Plus, it came with a hash-brown. No complaints here.

Ricotta, Honey, and Walnut Toast: EXCUSE ME?! A girlfriend of mine ordered this and it was just heaven. I didn’t think this was going to indulge my tastebuds as much as it did, and now I am craving it. The fresh ricotta paired with local honey and walnuts was the perfect trio of flavors. Definitely getting this bad boy again.

Warm Cinnamon Bun: I can’t explain just how delectable this was. My friend ordered this and we shared it, I ate each bite with such pleasure, that I am sure I pulled a “When Harry Met Sally” moment whilst mid chew. Sorry peeps, this cinnamon bun is legit and is a must order.

I hope these pictures help show you just how great this spot truly is, and made you drool just a tad. Don’t worry, grab a hanky, blot your drool bubble, and head over to Buttermilk Channel asap. Grab a friend, sit at the bar if you need to (say hi to the bartender Lauren for me!) and enjoy one incredible meal.

Chicken Alfredo

If there’s one thing to know about me, it is that I am not much of a sauce person. I’m not one to order a pasta in a marinara sauce, or make a sauce (although I have a killer red sauce, or gravy, that I should make sometime soon). However, I am a lover of all things cream. I use cream in my coffee in the morning, and if I can make a sauce that incorporates cream (such as a tomato cream sauce) I’ll do it. I figured it was finally time I tried an alfredo sauce.

Alfredo, after speaking with a few colleagues today, is not high on the “Oooh, that’s what I’m craving” list. It tends to be very heavy and laden with sugar and additives. Unfortunately, for things to live on shelves, additives and artificial ingredients are required. What I love about cooking and creating is using fresh ingredients and quality brands. I’ll say time and time again, quality is what matters. I’d rather spend my whole paycheck on items that make me feel good, and brands that stand by their product every single time. To make this alfredo, I used fresh parmesan that I grated (by hand), grass-fed butter, grass-fed cream, sea salt, and fresh cracked pepper. I also added in garlic powder. Simple and quality ingredients to make one decadent and rich (and surprisingly not heavy) sauce.

Let’s talk about the chicken. I took organic boneless, skinless chicken thighs and cut them into smaller chunks. I seasoned with paprika, turmeric (hello anti-inflammatory benefits), sea salt, and garlic powder (I <3 garlic). I let the chicken sit for a while to marinade in the seasoning. The chicken turned a gorgeous golden color as it sat in the spices.

I heated a pan and added olive oil. Layering the chicken into the pan, I set the heat to medium and seared the chicken for several minutes on each side, then quickly tossed each piece around until each piece turned less pink. I poured in chicken bone broth (I love Kettle and Fire) and turned the heat to low. A while ago I purchased these chopped basil cubes by Dorot, and I wanted to use them up so I tossed two of them into the chicken as well. I covered the chicken and let simmer for 35-40 minutes on a low flame, stirring and turning the chicken to be sure it does not stick.

Once the chicken was done cooking, and the alfredo sauce finished thickening, I made the Banza pasta and tossed it altogether in a bowl. I cracked fresh pepper and dried rosemary on top to garnish (even though I should get comfortable using parsley or other garnishes) and it was so delicious. I’m quite proud of how far I’ve come with cooking, and hope you are able to enjoy this meal with family and friends, just like I did! NOMaste.

Slow Cooker Chicken and White Bean Chili

Happy April! It’s literally feeling more and more like spring, even if it was relatively cold outside today. The flowers are budding, the birds are chirping, and I cannot wait for the warmer weather to fill my apartment with spring air. March came and went in a snap, and I feel like it had its ups and downs with weather, which always causes colds, sniffles, and questions of “what is appropriate for dinner?” I will always be the first one to opt for something quick and easy, and making a chili in the crockpot is no exception.

This was my first time ever making a chicken chili. It definitely has a different feel to it than a traditional beef or turkey chili, and I have to say I really loved it. It was a good balance of spicy and savory, from the chipotle powder to the sweet corn kernels, this is something everyone can enjoy, and did well as a lunch leftover.

I started by rinsing two large chicken breasts and laying them flat in the slow cooker. I measured out about 2-3 tbsp each of dried basil, dried thyme, chipotle powder. cumin, onion powder, garlic, powder. Then I took some red pepper flakes and added them to the mix. Sprinkled in some salt and pepper, then added crushed tomatoes (my personal favorite) and The New Primal Classic marinade (you can find this here!).

I mixed everything together then poured in a can of cannellini (white) beans and a can of sweet corn. Stirred again, placed the top on the slow cooker and set the setting to low cook for 6 hours.

Feel free to top with cheddar cheese, a dollop of greek yogurt, or eat over some sweet potato (maybe fries?) NOMaste:)

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