Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
We used to make quarter chicken for our Sabbath dinner on Friday nights. One day, I got smart and questioned my husband as to why we were eating chicken parts when we preferred cutlets. We both came up with the same answer, "This is what we have been doing for years and years and year." We do fall into old habits and sometimes without thinking about it.
I have to look around, quite often, and question myself on why I do a particular act and I am finding, there is no real reason other than I have done it that way "forever." Many times, "forever" is the correct way and I make no changes but at times like this, I happily follow my heart and head and make the change which is why you see mostly cutlet recipes on this blog.
1 pound of chicken cutlets
1 large onion, sliced
1 - 2 tablespoons olive oil
1/2 cup gluten-free flour mixture
1/4 teaspoon dried basil
1 teaspoon Herbes de Provence
2 tablespoon olive oil
Juice from half a lemon
1/2 cup low sodium vegetable broth
Preheat oven to 350 degrees F. While oven is heating up, heat olive oil in a skillet. Add onion slices and cook for 10 minutes, stirring every two or three minutes.
Combine flour, basil and Herbes de Provence in a plastic bag. Shake well.
Place one piece of chicken in bag and shake to coat. Put aside. Do this to each chicken cutlet.
Add chicken to skillet and and cook about 1- 2 minutes on each side .
Place skillet in oven or transfer to a cookie sheet or baking dish.
Bake in oven for 25 minutes or until cooked through.
While the chicken is cooking, add chicken broth and lemon juice to the skillelt and stir to combine, scraping up brown bits.
Bring mixture to a boil and continue to cook until sauce has thickened slightly or about 3-4 minutes.
Spoon this mixture over chicken and serve. Eat and enjoy.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I