Tasty Tuesday: Roasted Chicken & Asparagus

Here is a great Pampered Chef recipe brought to you by Patti Watson….The pan sauce in this recipe brings an additional  layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.

INGREDIENTS

• 1 tbsp (15 mL) canola oil
• 4 4-oz. (125 g) boneless, skinless chicken thighs
• 2 tbsp (30 mL) Dijon Mustard Rub
• 1   small onion
• 1 pkg (8 oz./250 g) cremini (baby bella) mushrooms
• 1 pint (500 mL) cherry tomatoes
• 1 bunch (about 1 lb./450 g) asparagus, trimmed
• 2   garlic cloves
• ½ tsp (2 mL) salt
• ⅓ cup (75 mL) white wine or chicken broth
• ½   lemon

DIRECTIONS

1. Preheat the oven to 425°F (220°C). Heat the oil in the 12″ (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes.
2. Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).
3. Meanwhile, cut the onion in half lengthwise, from root to top. Slice the onion and mushrooms using the Simple Slicer on the #3 setting. Cut the tomatoes in half using the Close & Cut and the Coated Chef’s Knife. Cut the asparagus into 1″ (2.5-cm) pieces.
4. Add the onions, mushrooms, garlic pressed with the Garlic Press, and salt to the pan. Saute for 2–3 minutes, scraping the bottom of the pan to release the fond (see cook’s tip).
5. Add the wine, lemon juiced with the Citrus Press, and remaining rub. Simmer, uncovered, for 3–5 minutes, or until the liquid has reduced by half.
6. Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Yield:

• 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 7 g, Protein 18 g

Cook’s Tips:

Fond is what’s left in the pan after you sear food—but it’s not just something to scrub away! It’s packed with flavor, and all you have to do to incorporate it into your recipe is deglaze the pan. Add a little wine, broth, or other liquid and stir to get more flavorful food.

A great side for this recipe is Lightened up Mashed Potatoes. To make them, quarter 1½ lbs (700 g) of red potatoes and place them in the Rockcrok^®Everyday Pan. Cover the potatoes and microwave them on HIGH for 12-14 minutes or until the potatoes are fork-tender. Mash the potatoes with either the Mix ‘N Chunk or Mix ‘N Masher. Press one clove of garlic using the Garlic Press and add it to the potatoes. Finally, add ½ cup (375 mL) of either unsweetened almond milk or your preferred milk, 1 tbsp (15 mL) of Dijon mustard, and salt and pepper to taste. Continue to mash the potatoes until they reach your desired consistency.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Pineapple Grilled Salmon

Thank you Patti Watson from Pampered Chef for today’s recipe…

USING PINEAPPLE PEEL AS GRILLING PLANKS IMPARTS A WONDERFUL FLAVOR TO THE SALMON AND KEEPS IT FROM STICKING TO THE GRILL.

INGREDIENTS

• 1   pineapple
• 4   salmon filets, 6 oz (175 g) each
• ¼ cup (50 mL) Teriyaki Sauce with Honey
• 1 cup (250 mL) rice, uncooked
• 2 cups (500 mL) water
• ½ tsp (2 mL) salt, divided
• ½ cup (125 mL) grape tomatoes
• 1   garlic clove, peeled
• ½   jalapeño pepper, seeds removed
• ¼ cup (50 mL) cilantro, loosely packed
• ½   lime

DIRECTIONS

1. Preheat the Indoor Outdoor Portable Grill to medium-high heat.
2. Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
3. Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
4. Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
5. Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
6. Cut half of the peeled and cored pineapple into 1″ (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
7. Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
8. Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.

Yield:    4  servings

Nutrients per serving:   Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Caribbean Chicken Rice Bowls

 Thank you Patti Watson of Pampered Chef for today’s YUMMY recipe…

INGREDIENTS

• 1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL)
• 1½ cups (375 mL) water
• 12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
• 1 lb. (450 g) chicken tenderloins
• 1 tbsp (15 mL) Jamaican Jerk Rub
• 1   red bell pepper
• 1   lime
• ½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained

Pineapple Salsa

• 1   fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
• 3   green onions
• ½ cup (125 mL) loosely packed fresh cilantro leaves
• ¼ tsp (1 mL) salt

DIRECTIONS

1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
2. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
3. Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
4. When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
5. Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop^®. Cut the pepper into quarters and slice with the Quick Slice.
6. Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
7. Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
8. Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
9. Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
10. To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.

Yield:   6  servings

Nutrients per serving:  U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g

Cook’s Tips:

• Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.
• Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.
• This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!