Chicken Spinach Pasta Toss

If you like the taste of "sour" - think lemon, olives, feta - you will love this easy, throw-together dish.  I concocted it with leftovers - 2 cooked chicken breasts, a quarter jar each of black and green olives, a half box of pasta, already cooked, and chicken broth reserved from when I poached the chicken.  It was fast, easy, and very satisfying with its assortment of flavors. 

The good thing about this dish is that it's easy to substitute items.  If you don't like olives, perhaps artichoke hearts would suit you better.  Not a fan of feta?  Try shredded or grated parmesan.  I used portabello mushrooms because it's what I had on hand, but if you prefer button mushrooms, or no mushrooms at all, it's up to you.  It's fun to experiment, and as I told my husband as we sat down to try it - "I'm not sure what it will taste like", it's also fun to be a self-made guinea pig. :)  And I loved it!!!

Chicken Spinach Pasta Toss

2 tbsp. olive oil
1 clove garlic, minced or pressed
4-5 scallions, chopped
1 Portabello mushroom, diced into medium chunks
2 cooked chicken breasts, cut into 1/2" - 1" chunks
1/4 cup each chopped green and black olives
Salt
Pepper
Nature's Seasons (or any kind of herb seasoning blend)
2-3 cups cooked pasta, any kind (I used penne)
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1/4 - 1/3 cup chicken broth
2-3 sun-dried tomatoes, diced
1/4 lemon
1/4 - 1/2 cup crumbled feta cheese

Prepare everything before you assemble - chop or dice the vegetables and chicken, get out the ingredients you will be using, thaw the spinach.  If you don't have leftover chicken, you will need to prepare it - either by poaching in a small pot with seasonings until cooked through, or sauteeing in a skillet.  The same goes for pasta - cook 1/2 box according to directions.  Note - if you have to cook the chicken and opt to saute it, you do not need to wash out the skillet before using for the rest of the recipe.  Remove the chicken to a plate to cool, then dice just before adding to the other ingredients.

In large skillet, heat olive oil, then add garlic and chopped scallions, sauteeing at med. high heat for 10-15 seconds.  Add portabello mushrooms, saute for 30 seconds, stirring occasionally.  Stir in chicken and olives.  Season mixture in skillet with salt, pepper, and Nature's Seasons (once around the pan for each).  Allow chicken to heat through.  Add pasta, spinach and chicken broth, stirring to distribute spinach evenly throughout the pan.  Stir in sun-dried tomatoes.  Saute for 2-4 minutes, until most of the liquid is absorbed. Squeeze lemon over mixture and stir, allowing to cook for another 2 minutes.  Add half of the feta, stir in, then sprinkle remaining feta over the pan.  Voila!  It is ready to serve - 4 servings.

Basil is the Crowning Touch for Summer Grilled Chicken

My garden is filled with basil plants - my favorite fresh herb.  I discovered that basil is easy to root to keep your garden in continuous supply.  Snip off a stem of basil, cutting it at a leaf nodule.  Remove leaves at the bottom so that about 2 inches of the stem are free of leaves.  Insert into a container of water and let the basil sit near a sunny window.  I have found that empty wine bottles make beautiful containers for basil stems!   Add water as necessary, and over the next 2-4 weeks you should find that the stem has developed good, long roots(with wine bottles, you will have to add water everyday so that the end of the stem is always in water).   If the stem dries out and the leaves wilt because the water level has dipped too low to cover the bottom of the stem, you will have to start over with a fresh stem of basil.

Transplant the rooted basil into a container that has been filled with potting soil that has been thoroughly soaked first.  Make a deep indentation into the wet soil, and set the plant in it.  Firmly tamp down soil around the plant, then place container outside where it will get at least 6 hours of sun per day, in a sunny window, or under a grow light.  Make sure to water whenever it starts to dry out.  After another two weeks, the roots should have satisfactorily developed in the pot that you can transplant, if you wish, into the garden.

Basil will grow indefinitely under the right weather and watering conditions, as long as you regularly cut off the leaves and stem from the top to prevent flowering.

Here is a great marinade using fresh basil that was wonderful for grilled chicken.  You can also use it to marinade shrimp, which you would skewer after marinating in order to grill.  As I have mentioned before, I am a fan of the seasoning compound, Nature's Seasons, but you may substitute seasoning that includes salt, pepper, garlic powder and herbs/spices.

Summer Grilled Chicken
1/4 cup white wine vinegar                                                             
1/2 cup extra virgin olive oil
1 clove fresh garlic, minced or pressed
1 Tbsp. Nature's Seasons
4 fresh basil leaves, minced in strips
4-6 chicken breasts

Combine first five ingredients in a medium bowl to make the marinade. Add the chicken breasts, pressing into the marinade, and allow to marinate for an hour, turning breasts occasionally to ensure full coverage. Over med-high heat on gas grill, or hot coals that are no longer flaming on charcoal grill, sear breasts on both sides, then allow to continue cooking on medium heat, turning occasionally until breasts are cooked through, approximately 20 minutes, more or less depending on the size of the breasts. The "touch test" is when you press a finger into the breast and it feels firm. Check by cutting into the thickest part of the breast to see that the flesh is white with no traces of pink remaining. Remove from grill and serve.  

Serving idea: this chicken is great on its own, but also delicious cut into strips and stirred into fettucine alfredo. Even kids love it!

Pepperjack Chicken

Certain cheeses complement chicken very well, and one cheese that has a zip to it is pepperjack.  Combined with chicken that has been sauteed with olive oil, a little butter, and fresh herbs, the cheese is the perfect finish.  I used three herbs from my garden - thyme, marjoram and sage - but feel free to experiment with different combinations.  You will get a different taste every time - and try substituting the cheese, too.  Swiss, havarti, and gouda are all good choices.  This chicken can be paired with wild rice, pasta or potatoes, and served with asparagus, broccoli, or a vegetable medley.  Bon appetit!

Peppperjack Chicken
4 chicken breast halves, pounded to 1/2 in. thickness
2 tbsp. olive oil
2 tbsp. butter
1 clove garlic (optional)
1 tbsp. each chopped fresh thyme, marjoram and sage (a few sprigs each of thyme and marjoram, leaves stripped off the stem, and about 5-6 sage leaves)
Sea salt
Freshly ground black pepper
4 slices (sandwich size slices) of pepperjack cheese

Season chicken breasts on both sides with sea salt and pepper.  In skillet, heat olive oil and butter together on medium heat.  Add minced or pressed garlic and chopped herbs, and saute for 20 seconds.  Add chicken breasts to skillet and brown on both sides.  Reduce heat to med. low and cover, cooking chicken until it is no longer pink inside, approximately 10 minutes, turning occasionally.  Remove cover and place 1 slice of cheese on each chicken breast.  Replace cover and continue cooking until cheese is just melted.  Serve immediately.  4 servings.

Thai Chicken Lettuce Wraps

Lettuce wraps are flavorful, filling alternatives to sandwiches, lavash wraps and tacos.  This filling is slightly sweet, slightly spicy and easy to make.  The fresh basil intensifies the flavor, and the crunchy lettuce makes it very satisfying to eat.  You can make these wraps as appetizers or as a meal.  Enjoy!

Thai Chicken Lettuce Wraps
1 lb. chicken breast meat, boneless, skinless
Nature's Seasons or other seasoning salt
2 tbsp. veg. oil
4 cloves garlic, minced or pressed
2 tbsp. minced fresh ginger
1 lg. red bell pepper, seeded and thinly sliced
4-5 button mushrooms (optional), sliced
1 oz. canned sliced water chestnuts, sliced again into thin strips
1 cup shredded cabbage and 1 carrot, cleaned and shredded (or use packaged cole slaw mix of cabbage and carrots)
3-4 scallions, chopped
1/2 cup plum suace
1 tbsp. white vinegar or rice wine vinegar
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. oyster sauce (Optional)
2 tbsp. brown sugar
1/4 tsp. crushed red pepper flakes (Optional)
1/2 cup fresh basil leaves
1/2 head iceberg lettuce, cut into half again

Optional toppings:
Thai-style peanut sauce, chopped seedless cucumber, chopped peanuts

Directions:
Prepare all ingredients before cooking as this will cook quickly.

Thinly slice chicken (or make ground chicken in food processor). Saute chicken in hot oil in skillet, seasoned with Nature's Seasons or other seasoning salt to liking, approximately 1/2 - 1 tsp. Cook chicken, stirring often, until no longer pink, about 2-3 minutes. Stir in garlic, ginger, red bell pepper, mushrooms, water chestnuts, cabbage, carrot, and scallions and stir fry for 2 minutes. Stir in plum sauce, soy sauce, fish sauce, oyster sauce, brown sugar and crushed red pepper flakes. Simmer on med-low heat about 2 minutes. Add basil and cook long enough to wilt the leaves. Place spoonfuls of chicken into a piece of lettuce and add any of the optional toppings as desired. Fold lettuce around filling to form a wrap to eat.

Dill: Weeds & Seeds, It's All Good

Dill weed, which you can use fresh or dried, is a wonderful addition to many dishes.  The seeds are also used as a spice - similar to caraway seeds, they're strong and flavorful.


We've heard for years that fruits and vegetables contain anti-oxidants that fight free radicals which do damage to our bodies.  Coming into the limelight are the properties of herbs, and how they, too, contain antioxidants.  So what about dill?

Dill leaves and seeds contain many essential "volatile" oils that actively help neutralize carcinogens such as  smoke, which helps in protecting you against cancer.  Dill is an appetizer, and the oils are natural stimulants, which is why it is often used in recipes.  The stimulant properties can even activate the secretion of enzymes and hormones that have calming effects, helping you sleep.  The anti-oxidant properties help fight infection and fungus, and promote good digestion.  Fresh dill is an excellent source of vitamin-C, vitamin-A, beta carotene, folic acid, riboflavin and niacin.  Dill weed is also a good source of minerals like potassium (helps control heart rate and blood pressure), calcium, manganese, iron, and magnesium.

Fresh is best, just like with everything else, however dill doesn't last long once it's picked.  It's easy to grow if you have very warm summers, so grow it and cut those lovely, wispy sprigs when you need them.  You can buy it in grocery stores almost year round now, too, although that can get expensive because it only lasts a few days in the refrigerator.

Try it in these foods:

Bread - add a little to your bread machine recipe for white or wheat bread
Butter - mix in some dill, then use the butter on bread, vegetables, or meat
Ranch dressing or dip - usually we buy ranch dip or dill dip, but try combining the dill with ranch - it's a great flavor
Vegetables - dress up plain cooked veggies with a little dill to add a slightly tangy taste
Fish - great mixed with butter or mayonnaise then brushed on the fish before baking 
Shrimp salad - add a little dill to the traditional mixture of shrimp, mayonnaise, green onion, and celery.  
Tuna salad - also add a little cilantro, and substitute a little ranch dressing for the mayo - yum
New potatoes with butter
Potato salad
Deviled eggs
Pasta salad


Now for a recipe that calls for fresh dill - yum!


Grilled Chicken Salad with Dill Ranch 


(Marinade)
1/2 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup olive oil 
2-3 cloves fresh garlic, pressed or minced
3-4 (1 1/4 - 1  1/2 lbs) skinless, boneless chicken breasts, pounded or butterflied to 1/2 in. thickness


1 cup prepared ranch veggie dip
1 tbsp. chopped fresh dill
1 cup chopped celery
1/4 cup chopped scallions
1 lg. Granny Smith apple, cored and chopped
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries or cherries
Salt and pepper to taste


Make marinade by mixing apple cider vinegar, soy sauce, olive oil and garlic in medium bowl.  Add chicken breast and marinate for 30 minutes.  Grill on lightly oiled, preheated outdoor grill on medium-high heat, about 4-5 minutes per side until meat is firm and juices are clear (no pink inside).  Allow to cool, then chop.  Mix remaining ingredients in bowl, add chopped chicken.  Check seasonings, add a little salt and pepper if needed.  Depending on the ranch dressing you use, you might not need to add any.  Tastes best if allowed to chill 2 hours before serving.  Serve on a bed of greens or on pita as a wrap.


Tip:  if you have leftover cooked chicken from another recipe or prefer the taste of poached chicken, this recipe can be made eliminating the marinade and grilling, substituting about 3 cups of chopped chicken.