Garlic and Bacon Chicken over Cheesy Polenta with Broccoli - Gourmet in under 30 minutes!!

Well hello again!

Yes, I know it has been far far too long since my last post.

About a million and a half things have happened though. Let's see...

It starts with getting a full time job and subsequently getting promoted a few weeks later into a position I love but that takes up a lot of the free time I used to have. It goes on to getting a female Decker Rat Terrier puppy that my fiance named Sweetpea. 6 months after that, we got a second puppy, same breed, that I named Jax. They are both the best dogs one could hope for. I only have a small handful of "terrible puppy" stories. Both have been great.

Then after getting two dogs, we decided we were done with apartment living and found the most amazing house to rent.

 Sweetpea and Jax

 JAX: AKA "Little Man"- He likes the mud!

Sweetpea watching the trees for squirrels 

The new house!! 

Okay. There are my five excuses for not posting. I apologize, and I will strive to do better.

That being said, let's get to the food.

Now this recipe is pretty much the easiest and best tasting thing you will ever eat. It relies on a couple giant shortcuts. When it tastes as good as it does, you won't know the difference. I used to make this dish from scratch. It was inspired by one of my favorite restaurants in Claremont, CA named Union on Yale. I'd eat there everyday if I could- but that would be expensive (although far less expensive than what you'd expect to pay for such high quality food).

First thing's first; here's the base ingredients (yes that's right, a rotisserie chicken- don't hate!):

I use some other things to jazz it up, but it's pretty personalizeable from here on.

Start out by adding your polenta to a small sauce pan. Yes, I found the most amazing frozen ingredient that has probably ever been made. Thank you Trader Joes for making the poleta FOR me. I am forever in your debt. If you don't have a local Trader Joes, all is not lost. It WILL take longer than 30 minutes though. Look HERE for a good polenta recipe and note that you may not need to add milk or Parmesan like I do.

In a medium saute or frying pan, fry your bacon (Note: I only made one serving so you'll have to double or quadruple the recipe as needed).

Remove from heat when crispy, add chopped garlic. You can cook it just until it's slightly golden brown or you can cook it longer to add crispiness (just my personal preference for this dish).

Remove garlic, add some slices of chicken, just to heat through (this can alternatively be done in the microwave, but I like the taste it adds by heating it in the bacon grease.

At this point, check your polenta and stir until texture is creamy. I add milk and Parmesan to heighten the taste a bit. It doesn't need a lot. I just add enough milk to get a creamy texture without adding so much that it gets watery. Then I throw a palmful of grated parmesan and stir until it looks and smells amazing.

Optional: Add broccoli or brussels sprouts to the saute pan. let it soak up any residual bacon grease. Remove when just cooked through (I used frozen broccoli that I steamed in the microwave until no longer frozen and then cooked until done in the pan).

Now just get a plate or two and pile it on- polenta first, followed by bacon and garlic, and then the chicken and broccoli or brussels sprouts.

That's it. Do this when you have people over. They will come back and probably often. Unless you don't like them. In that case, do not feed them this dish under any circumstances ;)

The actual Recipe?? Well, since I usually eye it, I'll do my best.

Garlic and Bacon Chicken over Cheesy Polenta with Broccoli

Time:      30 minutes or less (with shortcuts)
Servings: 1 or 2 (depending on if you have sides or not)

Ingredients:
- Leg and thigh from a rotisserie chicken
- 1-2 slices bacon or thick Pancetta (I prefer the taste of Pancetta but not the price)
- 3-4 cloves of garlic, roughly chopped
- Trader Joe's Creamy Polenta (or other prepared polenta- see above for link)

Optional:
- Milk to taste
- 3-4 TBSP Parmesan cheese
- 1/2 cup broccoli or Brussels Sprouts

Directions:
1. Add your frozen polenta to a small sauce pan and follow directions on back of bag to heat through.
2. In a medium saute or frying pan, fry your bacon.
3. Remove from heat when crispy, add chopped garlic. You can cook it just until it's slightly golden brown or you can cook it longer to add crispiness.
3. Remove garlic, add chicken, just to heat through (this can alternatively be done in the microwave, but I like the taste it adds by heating it in the bacon grease.)
4. Check your polenta and stir until texture is creamy. Add optional (although highly reccomended) milk and Parmesan. Continue to stir until cheese is melted and fully blended.
5. Take your chicken off the heat.
6. Add broccoli or brussels sprouts to pan and heat until just cooked through.
7. Pile it on a plate- polenta first, followed by bacon and garlic, and then the chicken and broccoli or Brussels sprouts.


I usually have about 80% of these ingredients already in my fridge. I regularly buy a pack of bacon and freeze it just so I can use one or two slices at a time.

Portobello Mushroom Burger Recipe

I've been doing my best to cut down on red meat. However, I love a good burger. I also love mushrooms. This recipe combines the best of both.

A good friend of mine, Suzanne Schneider, has an awesome cooking blog. This is one of her recipes.

I have provided the ingredients and directions with my personal changes. For the original recipe, please click here.

Portobello Mushroom Burger
2 Servings

Ingredients:
- 2 Large Portobello Mushroom Caps
- 1/4 Cup of balsamic vinegar
- 2 TBSP olive oil
- 1 tsp dried basil
- tsp dried oregano
- 1 TBSP minced garlic
- salt and pepper to taste
- 2 hamburger buns

Toppings (Pick the ones you'd like):
- Onions (I use thinly sliced red onion)
- Spinach, lettuce, or arugula (I use spinach or arugula)
- Tomatoes
- Cheese (I used provolone)
- Mustard, Ketchup, Mayo (I only use a little mayo)

Directions:

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15-30 minutes, turning once halfway through. (I have also let these marinate all day in the fridge with great results).

2. Preheat grill or saute pan for medium-high heat (I haven't tried to grill these yet).

3. Brush grate with oil or spray pan with cooking spray. Place mushrooms on the grill/pan. If on grill, reserve marinade for basting. If in pan, add to pan with mushrooms. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. If in pan, cook 8-10 minutes on each side, or until tender throughout (cooking time will depend on thickness). Top with cheese during the last 2 minutes of grilling/cooking.

4. Warm up buns on grill or on stove and top with mushroom cap. Add desired toppings and enjoy. 

Grab some napkins! This one's juicy!

5 of My All Time Favorite Recipes

I know I haven't been posting much. Unfortunately, I've had to tighten my budget up and can't really spend money on materials or ingredients for blog posts right now.

Today, I decided to write a blog post about 5 recipes that I have made over and over again. They have become staples in our dinner menu rotation over the past 5 or so years. These are all from Allrecipes.com - one of my favorite recipe sites.

Links are provided as well as a description of each recipe and the things I have done differently than the original recipe's author.

Garlic Chicken

This is one of those recipes that's so easy, you can throw it together in just a few minutes from stuff you might already have on hand. It makes flavorful, juicy chicken breasts with a nice crunchy exterior.

Tip: The only thing I do different for this recipe is to pound the breasts out so they are nice and thin. I'm not a big fan of a low crunchy outside to meaty inside ratio and pounding it thin solves the problem. If you are going to do this, you need to decrease the cooking time or it will overcook.

Cream of Tomato Soup with Pesto

I absolutely hate the way Campbell's tomato soup tastes. It's sickeningly sweet and the texture is globulous and just all wrong. I use this recipe for my tomato soup needs and it's amazing. It tastes exactly the way tomato soup should taste. The pesto sets off the whole dish perfectly.

Tips: Make sure the soup is cool before blending it. This recipe once caused my blender to explode from the build up of heat within. I had burns up and down my arms. It wasn't good. Secondly, use the pesto to taste. The amount you need will largely depend on the brand you use so add it and taste it til it's perfect.

Baked Salmon

This recipe makes you look like you really know how to cook, even if you don't. It's elegant and super tasty. It has a nice lemony flavor that complements the fish perfectly and baking it in foil keeps all the moisture sealed in perfectly.

Tips: I substitute some of the butter for olive oil to make it healthier. I also top each fillet with very thinly sliced lemon with the rind still on it. The 1/8 inch slices add more flavor and make it look fancier. I also make sure to wrap each fillet in its own small foil pocket instead of putting them all in one together. Lastly, you can make rice to serve the fish over and dump the liquid from the bottom of the foil over it.

Catfish Tuscany

(sorry this pic is awful, hopefully I'll have a chance to make this soon and do a post on it)

I've used multiple types of fish for this recipe and have discovered that any type of mild fish will work. It's soooo yummy! I've always had it with sun-dried tomatoes, not sliced or canned. This recipe produces fish that eve fish haters are likely to enjoy. It's rich and flavorful yet is still low in calories.

Tips: watch your fish carefully when in the broiler! At least 6 inches from the flame is a must! I've never tried it with Roma tomatoes and I really don't want it any other way after having it with sun-dried tomatoes on it!

Broiled Tilapia Parmesan

This is my fiance's favorite meal. When I first started making it, I thought the ingredients were a bit weird. Over time, I didn't care what was in it. It's yum!

Tip: This recipe can be used on other mild fish as well. You'll want it 6 inches from the heat source when broiling.

Sushi Rice and Rolls

I absolutely LOVE sushi! But, as we all know, it can be really expensive. I wanted to learn how to make it on my own so I started with cucumber rolls. Sushi rice is really good and not as incredibly complicated as it might seem. I found a good recipe on Allrecipes.com and have used it many times. I find that I have to adjust the vinegar to taste and usually only put in 3/4 of what the recipe calls for at first, and then continue adding it until it's just right. Sometimes that means adding more and sometimes a little less.

Now finding sushi grade fish was a more difficult task. At first, I would go to a sushi restaurant and ask them to charge me for a chunk of fish. It was expensive though- not as expensive as eating in the restaurant but still too expensive for a home cooked meal that I had to spend lots of time and energy to prepare. Then, someone told me about a store called Marukai. It's a Japanese grocery store that offers sushi grade fish at a much lower price. You have to pay a yearly membership fee of about $10, but it's totally worth it! They have tons of really interesting products that you can't find at regular grocery stores. The nearest one is about 25 minutes away from my apartment so I don't go all the time, but when I do, I stock up on Enoki mushrooms, shiso leaves, various sauces, roasted seaweed, and udon soup.

Here is a link to Marukai's website: http://www.marukai.com/index-e.html

If you do't have a Marukai near you, you can always order sushi grade fish off the internet: http://www.catalinaop.com/

Okay. Time to learn how to make some sushi. Please note that I am not Japanese. There are probably things I don't do the traditional way in this tutorial. Think of this more like a born-and-raised American's attempt to make a traditional dish with the limited resources available in America. My intent is not to offend anyone or to sully the rich tradition of making sushi.

To start, I'm going to provide the link to the sushi rice recipe. Rather than retyping it, it makes more sense to give the original link so you can read the reviewers' comments at the bottom of the page:

Sushi Rice Recipe: http://allrecipes.com/recipe/moms-sushi-rice (you will need to click on this link. It will not work to cut and paste it into you address bar.

Now. You'll need a few things for the rest of the recipe:

Kitchen Materials:

- A bamboo rolling mat (Makisu)

- Cutting board

- A sharp knife

- A wooden spoon or spatula

Ingredients:

- Filling for rolls, cut into long strips (can be cucumber, avocado, fish, etc.)

- Seaweed sheets big enough for rolls

- Wasabi

- Soy Sauce

Directions to make rolls:

Step 1: Make sushi rice according to directions.

Step 2: Lay bamboo rolling mat out on hard surface. Place seaweed sheet on top. Apply layer of rice to 2/3rds of the seaweed (see photos) about 1/8-1/4 inches thick. I usually combine a little rice vinegar with water in a cup and wet my hands before touching rice. It makes it really easy to spread evenly. Wet seaweed that is not covered in rice with a little of this water as well so that when the roll is completed, the seaweed on the end will stick.

Step 3: Add fillings (see photos). Apply small amount of wasabi to finger and run finger over rice you that you have the faint taste of wasabi in every bit of roll. Roll bamboo mat over so that seaweed starts to roll. You'll want your fillings to be at the beginning of the roll. Curl back bamboo mat and continue to roll so that bamboo mat does not go into seaweed roll (see photos). Continue to roll until all seaweed is incorporated then give one last tug on the bamboo mat, holding bottom of mat and pulling the portion still around the sushi tightly. Please note that this step takes practice. Unless you are just meant to be an amazing sushi chef, your first rolls will likely come out lop sided and sad looking. It took me some time to figure it out and my rolls are still not perfect. No worries, they still taste awesome! Below are photos of how to roll the sushi but be aware that I put too much rice on this one. The photos above are a better guide to how much rice shout be in the roll.

Step 4: Remove from bamboo mat and place on cutting board. Wet a very sharp knife with some vinegar water and cut through rolls to make bite sized pieces.

Directions to make Sushi Bowls:

Step 1: Add sushi rice to bowl. Cut up fish or other toppings into 1 inch pieces. Place on top of rice. Add other ingredients if desired (strips of seaweed, sesame seeds, seasonings, etc.). Serve with wasabi, pickled ginger, and soy sauce on the side.

Mediterranean Pizza

I found this recipe HERE on Allrecipes.com and it has become one of our favorite routine dinners. Not only does it taste amazing but it's also relatively healthy. It's got a ton of veggies including an entire bag of spinach dumped on it. Healthy never tasted so good.

In addition, it doesn't use any pizza sauce or any heavy cheeses. Replacing the sauce is a mixture of pesto sun-dried tomatoes, garlic, herbs, a little bit of Parmesan cheese, and olive oil. Then you just pile on the toppings and bake! I'm going to provide the original recipe below with my healthy alterations in parenthesis.

Mediterranean Pizza (Originally: Pizza Without the Red Sauce)

Servings: 8 (More like 4 to be honest)

Time: To Prepare- 10 mins To bake: 15-20 mins

Ingredients:

- 2 TBSP butter, melted (I use margarine and cut to 1-1/2 TBSP)

- 1 TBSP olive oil

- 3 TBSP minced garlic

- 2 TBSP sun-dried tomato pesto (or 1 TBSP sun-dried tomato in oil and 1 TBSP pesto)

- 1 tsp dried basil leaves

- 1 tsp dried oregano leaves (I use an Italian herb blend instead)

- 1 TBSP freshly grated Parmesan cheese

- 1 unbaked pizza crust (I use wholewheat crust from Fresh and Easy)

- 1 tomato sliced (I omit because I don't care for tomatoes much)

- 1 (6-ounce) bag of spinach (I use organic prewashed)

- 1 sweet onion (I use half or so of a red onion)

- 1 fresh jalapeno pepper, chopped (This tastes kinda weird. If you want heat, used crushed red pepper instead- about 1/2 tsp to 1 tsp depending on desired level of heat)

- 1 6-ounce container crumbled feta cheese (I use about 4-5 ounces)

Directions:

Step 1: Preheat oven according to pizza crust directions.

Step 2: In a bowl, combine butter, oil, sun-dried tomato pesto, Parmesan, garlic, and herbs (if using crushed red pepper instead of jalapeno, add to mix as well). Lay out pizza crust and spread mixture evenly over it.

Step 3: Arrange tomato, onion, feta, spinach, and jalapeno on top of pizza. I like to place the toppings at different levels, some on top and some under the other toppings. It will look like a heaping mess but don't worry, it bakes down nicely.

Step 4: Bake according to directions on pizza crust container.

Southwestern Falafel Pita with Avocado Spread

Whether you are a big falafel fan or not, this is a great recipe to try. It's an amazingly tasty and unique take on a Mediterranean favorite. I made it last week for dinner one night. I made 5 serving sizes and the two of us ate them all. Luckily, they are pretty healthy and low in calories.

I got the recipe out of Cooking Light Favorites 7. I have to say that Cooking Light has to be my favorite cooking magazine. I've never made anything out of an issue that I've disliked (although every once in a while there are things I don't love) and Cooking Light Favorites are even more awesome. Plus, they try to make everything healthier without compromising on taste.

Southwestern Falafel Pita with Avocado Spread

Servings: 4 (one half pita each)

Time: To prepare: 15-20 minutes To cook: 10 minutes

Ingredients:

Patties:

- 1 (15 Ounce) can pinto beans, rinsed and drained

- 1/2 cup shredded Monterey Jack cheese

- 1/4 cup finely crushed tortilla chips

- 2 TBSP finely chopped green onions

- 1 TBSP finely chopped cilantro (I omitted because cilantro reminds me of chemicals or soap)

- 1/8 tsp. ground cumin

- 1 large egg white

- 1-1/2 tsp oil

Avocado Spread:

- 1/4 cup mashed peeled avocado

- 2 TBSP finely chopped tomato

- 1 TBSP finely chopped red onion

- 2 TBSP fat free sour cream (I used low fat)

- 1 tsp fresh lime juice

- 1/8 tsp salt

- 2 (6-in) pitas, cut in half crosswise

Directions:

Step 1: For patties- partially mash pinto beans in a medium bowl with a fork. Add cheese and chips, green onion, cilantro, cumin, and egg white. Stir until well combined. Form into four 1/2-inch thick oval patties.

Step 2: Heat oil in large nonstick skillet over medium high heat. Add patties and cook 3 minutes on each side (or until browned and cooked through).

Step 3: prepare spread while patties cook by combining avocado, red onion, sour cream, lime juice, and salt. Carefully open each pita half. Place one patty in each half and spread 2 tablespoons of avocado spread in each. Serve immediately.

Nutritional Information: Cal: 281, Fat: 9.5 g (3.4 g sat.), Protein: 12.2 g, Carbs: 37.4 g, Fiber: 5.9 g, Chol: 13 mg, Sodium: 625 mg.

Check out my other recipes:

Herb Broiled Rainbow Trout with Creamed Spinach

Banana Cinnamon Muffins! Yum!

Better than Sex Cupcakes… the name speaks for itself!

Swedish Pancakes with Berries. Great for breakfast or dessert!

Fruit dip that can be used to make a wonderful dessert or appetizer!

Curry Chicken Pot Pie. A personal Favorite

Cheesy Chicken and Broccoli Pasta Bake. My fiance'e favorite!

Award Winning Chili

Cheesy Chicken and Broccoli Pasta Bake

Sorry for the small hiatus in posts. I've been feeling a bit under the weather lately-first a sore throat, then a migraine, and now some nasty allergies kicked up by the Santa Ana winds. Okay, on to the food.

I originally threw this simple dinner together one night with ingredients I had on hand. It was incredibly easy and extremely tasty. The second time I made it, I tried to cut the calories by using the heart healthy version of cream of chicken soup and it was just as good.

Cheesy Chicken and Broccoli Pasta Bake

Serves: 3-4

Time: Preparation: 5-10 mins Bake time: 35-40 mins

Ingredients:

- 1 can cream of chicken soup (heart health Campbell's if preferred)

- 3/4 C. shredded Cheddar cheese + extra for sprinkling on top

- 3/4 C. chicken, cut into small pieces

- 1 C. frozen broccoli

- 1 1/2 C. cooked pasta

- 1 tsp. garlic powder

- 1/4 tsp. pepper or to taste

- Water, if needed

Directions:

Step 1: Preheat oven to 350 degrees.

Step 2: in a large baking dish, combine all ingredients together minus some cheese for sprinkling on top. Mix thoroughly, making sure all ingredients are moist, add a little water if mix is too dry. Top with remaining cheese.

Step 3: bake for 35-40 minutes or until topping is brown and chicken is cooked through.

Enjoy!

<3

Check out my other recipes:

Herb Broiled Rainbow Trout with Creamed Spinach

Banana Cinnamon Muffins! Yum!

Better than Sex Cupcakes… the name speaks for itself!

Swedish Pancakes with Berries. Great for breakfast or dessert!

Fruit dip that can be used to make a wonderful dessert or appetizer!

Curry Chicken Pot Pie. A personal Favorite.