Have you ever eaten a casserole with chicken that has no taste? All you can think is, "Man, this casserole would be awesome if the chicken didn't taste like plastic." Here is a big tip about meat in general: Even though not every recipe tells you to season the meat in the recipe with salt, at the very least, you are expected to season meat every time. Every time. As Emeril says, "Where I buy my meat, it don't come seasoned."
Well, the recipe below is the spice recipe I use to season chicken nearly every time. It is just good. It enhances the chickeniness of the chicken. Is chickeniness a word? I say it is. The recipe is adapted from one used by Picky Palate, and in addition to the spice recipe, this recipe details the perfect way to cook chicken.
This recipe makes great chicken for a simple meal, but it is also the chicken I make any time a recipe calls for chopped or shredded chicken. This chicken is the base for so, so many recipes.
Here's the lovely recipe card. I don't use this recipe card much because I cook this chicken so often it is memorized (or as one of my children's church kindergarteners used to say, "Memorizized!").
This is about the size pack of chicken breasts I usually buy. Even though there are only three in this pack, they are quite large.
Step One: Measure out the spices and salt into a bowl (or be like me and measure them into your ancient, wonderful 1/4 measuring cup)...
Step Three: While the oil heats up, rub all of the spice mixture all over the chicken breasts.
Step Five: Bake in a 350 degree oven for 25 minutes or until juices run clear. Let the chicken rest for about 5-10 minutes before cutting, shredding, or eating.
Perfect Chicken
2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.
Original article and pictures take therecipecrayonbox.blogspot.com site
When I found this recipe online, I thought, “WOW! Peaches and cheese together?” What an interesting combination of flavors and a whole new spin on the classic Caprese Salad we’re more familiar with. This recipe is perfect for a summer lunch for any cycle. Remember, you’re allowed low-fat mozzarella cheese on any cycle in moderation, so enjoy!
Peach Caprese Salad
Ingredients:
6oz fresh mozzarella cheese, sliced
1 ripe yellow peach, sliced thick
1 vine-ripened tomato, sliced thick
12 leaves fresh basil
good extra virgin olive oil
good balsamic vinegar (or reduced balsamic vinegar)
salt & pepper
Directions:
Layer mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with extra virgin olive oil and balsamic vinegar then sprinkle with salt and pepper.
Yields 2 Servings
Approved for all cycles – must eat fruit before 2pm on Cycles 1 and 2.
Parmesan Crisps Baked with Zucchini and Carrots are a dream come true for the chip lover looking to eat low-carb, keto, gluten-free or just plain munch on something tasty and healthy! Luckily, these homemade chips take minutes to make!
Is it me or is the long chip smiling back?
Nobody turns down chips at our house! Not zucchini chips or sweet potato chips and certainly not these Parmesan cheese crisps. So, I’m always on the lookout for new and fun varieties!
So, let me tell you how you get from cheesy croutons for your tomato soup to 3-ingredient, low-carb Parmesan cheese crisps laced with zucchini and carrot shreds. It was serendipity.
I was making Parmesan cheese into little croutons for my soup (which are also very tasty on salads too.) Meanwhile, I still had zucchini on my mind. I was hoping to squeeze in just one more batch of zucchini cakes, which happen to use zucchini shreds, before summer’s end.
Well, the Parmesan cheese crisps were nice, but just seemed a little bit…plain.
Parmesan cheese…zucchini shreds, Parmesan cheese…zucchini shreds. It was bound to happen. I shredded my go-to veggie and combined the two. Bingo!
I ended up with easy, cheesy vegetable chips or as they have been so named: Parmesan Cheese Crisps laced with zucchini and carrot. It was just a hop, skip and jump to add shredded carrot. I bet there are few others vegetables that would be a nice addition too.
Shred and bake. That’s really all there is to this recipe.
There are just a few things to keep in mind when making these easy little chips:
1) Use fresh Parmesan cheese and shred the cheese into longer strands. It’s ok to have some grated mixed in.
2) Grate zucchini and carrots and then press out excess moisture with a towel.
3) Use twice as much cheese as grated vegetable. The Parmesan cheese is the glue that holds everything together.
4. Drop spoonfuls of the Parmesan cheese and vegetable mixture on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. If necessary, gently flatten with your finger or the back of a spoon and scoot in any loose pieces.
5. Bake Parmesan Crisps in a 375 degree F oven for about 8 minutes. The crisps should be sizzling when you take them out and the edges should be starting to brown.
6. Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate using a spatula. Crisps will continue to firm up.
7. For my dairy-free friends, the recipe does work with most vegan shreds!
Video of How to Make Parmesan Crisps
How to store Parmesan Chips
Store Parmesan Crisps in an airtight container for several days in the refrigerator. In order to prevent them from sticking together, place parchment paper or wax paper between the layers. This means that you can make these chips several days in advance. However, they will be firmer when served the same day.
As for the salad I was making, these Parmesan Cheese Crisps made a wonderful topping. They would nicely complement many soups too. But, they are so pretty and a bit addictive that they proudly stand all alone as a tasty and healthy snack.
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Enjoy!
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Original article and pictures take www.dinner-mom.com site
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Original article and pictures take www.examiner.com site
Place the salmon fillets onto a plate, and drizzle enough olive oil to lightly cover all sides.
In a separate bowl, combine all other ingredients and mix well. Evenly coat the salmon with mixture and allow the salmon to marinate for at least 20 minutes.
Place a large cast-iron skillet over medium-high heat and heat enough olive oil to coat the bottom of the pan. Once oil is hot, add salmon and sear on the first side for about 4 minutes, or until golden brown.
Flip salmon over and cook for another 3-4 minutes, until done. Serve with salsa below.
Mediterranean Salsa Fresca
Ingredients:
1 cup small cherry or sugar tomatoes, quartered
1 small cucumber, finely diced
1/4 yellow bell pepper, finely diced
2 tablespoon pitted kalamata olives, finely diced
2 tablespoon red onion, finely diced
1 teaspoon fresh dill, chopped
1 teaspoon flat-leaf parsley, chopped
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
Salt and Black pepper
Directions:
Combine all ingredients in a small bowl, and salt and pepper to taste, mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.
The 17 Day Diet is divided into 4 cycles. Cycle 1 (Accelerate) is primarily detox and rapid weight loss designed to let you see results quickly.
The main purpose behind Cycle 2 is to create body confusion or to “Activate” fat burning mode.
Cycle 3 (Achieve) is all about creating healthy eating habits and exhibiting portion control. When you have reached your desired weight loss goal, Cycle 4 (Arrive) is the maintenance phase of the diet.
Here’s a fun infographic to give you a quick overview of each cycle.
Original article and pictures take 17ddblog.com site
With her permission, I’m posting her version of the recipe she found online at the Getting Healthy-Staying Healthy site (note: I was unable to find the original recipe online to give credit to).
This is a perfect meal for Cycle 1 of the 17 Day Diet. For Cycle 2, use beef as an alternative protein.
Here is blog reader, Karen R.’s version along with her photo of the finished dish!
Oven Baked Chicken Fajitas
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp Vegetable Oil (I use Extra Virgin Olive Oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Yields 4 servings
Original article and pictures take 17ddblog.com site
no, the creator was just too damn lazy to figure out how to re-phrase the definition properly for the part of speech the word actually is. “single; adjective. describing a man who makes jokes about women in the kitchen.” easy enough….
He has re-defined the word so that ‘single’ is a concrete noun to represent the man. The subsequent description that he is single because of his misogynistic views is irrelevant to the fact that it is a re-defining of the noun man. in the same manner that ‘k’ is not actually a phrase but in this article for humorous purposes it has been posed as one in order to replicate a seemingly serious dictionary entry but with an apparently incongruent description. Now that i have ejaculated over all your ridiculous, pretentious, pedantic quibbles you can turn your attention to the actual intent of the article which i am sure is that of light humor.
HAH i study english literature at uni hence why i know. The basest form of argument is to attack the person when you have no retort but cant accept that you are wrong
This is such a typical internet forum argument but for the record, single can be a noun – phrases like “a bar for singles” or “somewhere singles can hang out” are common enough.
Single is a noun when the author redefines the word. The whole page is redifinitions of words. Single now being the name for a class of peole who have this behaviour. Retarded is also a noun for a class of people who cannot conceive this principle.
Gay is actually an adjective. Gay can mean happy or it can be a sexual orientation. Unless this post made you gay or unless you know the sexual orientation of it please save yourself from humiliation.
Wow dude you have issues, take yourself straight to a psyche. We’re all making cheavanism jokes and the first thing to pop into your mind is rape! How’s your relationship with your mother?
I can’t believe the facebook people think they’re so special just because they can tell the difference between a noun and abjective. Congrats. So can a second grader. They know it’s not a noun. They just said that to be cclever.. where on this page does it say it even has to be a noun? it says WORD.. just because all the other ones were nouns doesn’t mean the last one has to be one too.
People here need to grow up and realise that these are just meant to be funny pictures instead of turning into keyboard warriors about how grammatically correct they are. Get out more and get a life.
Who says you can’t have decadent Shepherd’s Pie while trying to lose weight on the 17 Day Diet? This is a dish I recently featured in my C1 Challenge as well as my Simply17 weekly meal plans and it was a huge hit.
So if you think you can’t eat “pie”, well think again! Remember our versatile friend, cauliflower? We use cauliflower as the “potato” topping for this delicious dish! Now you can make this dinner for the entire family, even if you’re the only one losing weight. Yep, that means you’re making ONE dinner for the entire family!
Don’t tell them it’s cauliflower, and they’ll never know the difference!
Not Your Momma’s Shepherd’s Pie
Ingredients:
For the Cauliflower Topping:
2 medium head cauliflower or large package of florets
2 tablespoon Plain Greek yogurt
1/2 cup grated Parmesan
1 teaspoon minced garlic or roasted garlic
Salt and pepper, to taste
For the pie filling:
2 teaspoons olive oil
1 onion, chopped
1 cup diced frozen carrots, thawed
1 cup frozen green beans, thawed
¼ teaspoon pepper
3 cloves garlic, minced
1 pound lean ground turkey
1 8oz can tomato sauce
1/2 cup chicken broth
1 teaspoon thyme
Directions:
Preheat oven to 350 degrees F.
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, hand mixer, or in a food processor, puree the hot cauliflower with the non-fat Greek yogurt, Parmesan, garlic, salt and pepper until almost smooth. Cover and set aside.
In a large oven-safe skillet, heat olive oil on medium high heat. Add onion and sautee until soft.
Next, add garlic and cook for one minute.
Add turkey to skillet and break up into up into bite-size chunks, cooking until turkey is no longer pink.
Next, add tomato sauce and chicken broth and allow mixture to simmer for about 10 minutes, or until mixture reduces a bit.
Add in carrots, green beans and thyme and stir until well combined. Cook for a few minutes until vegetables are warmed through.
Once thickened a bit, adjust salt and pepper to your preference.
Pour mashed cauliflower over turkey mixture and spread it over until the entire surface is covered. (If you don’t have an oven-safe skillet, use a lightly oiled baking dish.)
Place in oven for 30 minutes or until the edges of the cauliflower begin to brown.
Let rest for 10 minutes prior to serving.
Yields 4-6 Servings
Approved for all cycles
A special thank you for Pattie K. for allowing me to feature her photo above
Original article and pictures take 17ddblog.com site
