1 3 1/2-poud chicken, cut into 10 pieces and skin removed
2 tablespoons Dijon mustard
2 cups multigrain cereal flakes, crushed
2 tablespoons olive oil
kosher salt and black pepper
2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
2 cloves garlic, thinly sliced
1 lemon, cut into wedges
Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
PREHEAT OVEN TO 400 DEGREES.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
I had to share my Friday Foodie Fair…every week I try different Foodie place and I share with all of you on my blog…Hope you like it and hope it helps you plan what to eat on weekends!!!!
Rockin Baja Lobster Newport….
Rockin’ Baja is a full service and fun Mexican-Seafood restaurant that offers uniquely prepared Baja style seafood presented in rustic steel buckets. We created a diverse menu filled with exceptionally great, finger lickin’ good fun food delivered fresh to your table daily. Kick back, drink an ice cold beer or margarita, enjoy a shot of tequila and experience all the good times that are Rockin’ Baja.
As my date and I pulled up to the restaurant we noticed that there was a crowd of people waiting so we decided to place our names on the wait list and grab a seat at the bar. Now the bar is real small and it was crowded as well I got a seat but my date stood until another couple was taken to their table. As we waited for our table we order drinks and an appetizer, which were the steam mussels, which were the best ever along with my do delicious margarita. While we waited for our mussels to come out we had chips and salsa, that were given to us for free, they brought three types of salsa to the table red, green and mango. I preferred the red and green, I could not stop eating the chips and salsa, and my date preferred the mango. As we finished our appetizer our waitress came and took us to our table and then we order our entree, the Big Baja Bucket for two it had lobster, steak and chicken and shrimp enough for two with rice and beans. For two people at a seafood restaurant our bill was $80.00. What a great price for all that we ate and my date dranked, considering I only had one margarita…LOL!!!!
Rocking Baja Lobster….2104 W Oceanfront Newport Beach, CA92663
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 pound fresh or dry lo mein noodles
1/4 cup canola oil, divided
1 tablespoon finely chopped fresh ginger
1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
4 cloves garlic, thinly sliced
3 cups packed spinach
Salt and pepper, to taste
Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When they’re cold, drain and toss them with 1 Tbs. canola oil.
Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.
Per Serving: cal. (kcal) 291, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 20, sodium (mg) 543, calcium (mg) 46, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
1/2 cup drained and sliced bottled roasted red sweet peppers
2 – 3 tablespoons milk (optional)
6 Tyson® Grilled & Ready® Chicken Breast Fillets
1 1/2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1.Cook pasta according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain; cover and keep warm.
2.In a medium saucepan combine Alfredo sauce and pesto. Stir in sweet peppers. Cook over medium heat, stirring occasionally, until heated through. Stir in cooked pasta and broccoli. If needed, add enough milk to reach desired consistency.
3.Meanwhile, brush Grilled & Ready® Chicken Breast Fillets with oil and sprinkle with Italian seasoning. Prepare in microwave according to package directions.
4.To serve, divide pasta mixture among serving plates. Top with chicken.
1.Sprinkle each serving with shredded Parmesan cheese and snipped fresh basil.
Per Serving: cal. (kcal) 493, Fat, total (g) 15, chol. (mg) 79
2lbs skinless, boneless chicken breast(or thighs)
1 bottle or can of your favorite beer
1 tsp salt
1 tsp garlic powder or 3 cloves of minced
1 tbsp. dried oregano
1/2 tsp black pepperInstructions
Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
Feel free to change out the spices and herbs and use whatever you like!
I found using a dark beer like Guinness it has strong flavor and using a lighter beer you get a good flavor without a really beer taste..so use what you like!
Cooking Tip: Browning the chicken first will lock in MORE flavor!
Recipe courtesy of: The Journey to Lose and so Much to Gain with Rebecca
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.
Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.
Tips & Notes
Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour. Equipment: four 12-ounce ovenproof baking dishes
Per serving: 382 calories; 11 g fat ( 3 g sat ); 69 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 660 mg sodium; 618 mg potassium