New Video Recipe: Easy Leftover Turkey Stroganoff

Easy Leftover Turkey Stroganoff

Today's new video recipe in conjunction with CBC Newfoundland and Labrador is another timely, seasonal recipe idea to help turn both leftover turkey and gravy into a super fast and easy comfort food pasta dish. This one so so quick and easy, you can have it on the table in under 20 minutes. After all those hours slaving over Christmas dinner, a tasty meal-in-minutes should be well appreciated after the Holiday chaos subsides. This dish will let you do all that Boxing day visiting and still have dinner on the table in no time. It would also make a terrific pot -luck contribution at post Christmas get-togethers.

For certain mobile users if the video does not load below, then please click here.

For the full printable recipe click here.

Easy Leftover Turkey Stroganoff

Today's new video recipe in conjunction with CBC Newfoundland and Labrador is another timely, seasonal recipe idea to help turn both leftover turkey and gravy into a super fast and easy comfort food pasta dish. This one so so quick and easy, you can have it on the table in under 20 minutes. After all those hours slaving over Christmas dinner, a tasty meal-in-minutes should be well appreciated after the Holiday chaos subsides. This dish will let you do all that Boxing day visiting and still have dinner on the table in no time. It would also make a terrific pot -luck contribution at post Christmas get-togethers.

For certain mobile users if the video does not load below, then please click here.

For the full printable recipe click here.

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NEW VIDEO RECIPE: Sundried Tomato and Almond Pesto

Sundried Tomato and Almond Pesto

Our latest video recipe in cooperation with CBC Newfoundland and Labrador is this beautiful and very versatile pesto. Simply toss it with your favorite cooked pasta for a quick and easy workday meal. It's a great vegetarian dish or you can add some simple grilled chicken or sauteed garlic shrimp to make it a more substantial meal for meat eaters. These simple additions make it ideal to serve at a dinner party where you can serve it both ways.

You can adjust the amount of oil in this pesto to suit your taste and purpose. Make it with less oil as a spread for crostini or add it to strained yogurt for a delicious veggie dip; two great ideas for entertaining.

If you make your own pasta, a thick version of this pesto also makes a delicious filling for ravioli, especially when served with alfredo sauce.

Find the full recipe by clicking here.

For mobile users, if the video does not load below, try this alternative link.

Sundried Tomato and Almond Pesto

Our latest video recipe in cooperation with CBC Newfoundland and Labrador is this beautiful and very versatile pesto. Simply toss it with your favorite cooked pasta for a quick and easy workday meal. It's a great vegetarian dish or you can add some simple grilled chicken or sauteed garlic shrimp to make it a more substantial meal for meat eaters. These simple additions make it ideal to serve at a dinner party where you can serve it both ways.

You can adjust the amount of oil in this pesto to suit your taste and purpose. Make it with less oil as a spread for crostini or add it to strained yogurt for a delicious veggie dip; two great ideas for entertaining.

If you make your own pasta, a thick version of this pesto also makes a delicious filling for ravioli, especially when served with alfredo sauce.

Find the full recipe by clicking here.

For mobile users, if the video does not load below, try this alternative link.

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VIDEO RECIPE: Tarragon Lime Shrimp Scampi

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

Our latest video collaboration with CBC Newfoundland and Labrador is one of the quickest and easiest recipes you will find on Rock Recipes. With a minimum of preparation and organization of your ingredients beforehand, this delicious shrimp and pasta dish can be on the dinner table in 15 to 20 minutes. Tasty dinners taking less time to prepare than a stop at the neighborhood take-out is something every busy family could use more of and this recipe fits that description perfectly.

Watch as I show how really quick and simple it actually is to prepare and you may just be tempted to add it to this weeks dinner menu plan.

Get the full written recipe for Tarragon Lime Shrimp Scampi can be found by clicking here.

For iPad, iPhone and other mobile users, if the video does load below, please click this link.

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

Our latest video collaboration with CBC Newfoundland and Labrador is one of the quickest and easiest recipes you will find on Rock Recipes. With a minimum of preparation and organization of your ingredients beforehand, this delicious shrimp and pasta dish can be on the dinner table in 15 to 20 minutes. Tasty dinners taking less time to prepare than a stop at the neighborhood take-out is something every busy family could use more of and this recipe fits that description perfectly.

Watch as I show how really quick and simple it actually is to prepare and you may just be tempted to add it to this weeks dinner menu plan.

Get the full written recipe for Tarragon Lime Shrimp Scampi can be found by clicking here.

For iPad, iPhone and other mobile users, if the video does load below, please click this link.

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NEW VIDEO RECIPE: Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Our video recipe collaboration with CBC Newfoundland and Labrador adds a new entry today with one of the most popular chicken recipes that we've ever had on Rock Recipes. To date it has had very near 600 THOUSAND hits on the website, along with numerous testimonials and rave reviews on our social media outlets. Many people have tried it over the past few years and it is one of those recipes we very often hear that people make over and over again.

The recipe is quite simple and based upon a restaurant dish I had many years ago. While the recipe can quite rightly be considered a "quick and easy" meal, it is also one I have served many times to guests at dinner, whether they are last minute friends dropping over or guests at well planned dinner parties. It really is versatile enough to be served casually or at a dressed up dinner. Fresh pasta, whether you make your own or buy it packaged, is sort of a must here but I won't tell if dry pasta is all you have on hand. If you want a recipe for homemade pasta click here to find it in our recipe for Chicken Parmesan Lasagna.

CLICK HERE FOR THE COMPLETE RECIPE

For Iphone, Ipad and other mobile users if the video does not appear below, please CLICK HERE.

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Our video recipe collaboration with CBC Newfoundland and Labrador adds a new entry today with one of the most popular chicken recipes that we've ever had on Rock Recipes. To date it has had very near 600 THOUSAND hits on the website, along with numerous testimonials and rave reviews on our social media outlets. Many people have tried it over the past few years and it is one of those recipes we very often hear that people make over and over again.

The recipe is quite simple and based upon a restaurant dish I had many years ago. While the recipe can quite rightly be considered a "quick and easy" meal, it is also one I have served many times to guests at dinner, whether they are last minute friends dropping over or guests at well planned dinner parties. It really is versatile enough to be served casually or at a dressed up dinner. Fresh pasta, whether you make your own or buy it packaged, is sort of a must here but I won't tell if dry pasta is all you have on hand. If you want a recipe for homemade pasta click here to find it in our recipe for Chicken Parmesan Lasagna.

CLICK HERE FOR THE COMPLETE RECIPE

For Iphone, Ipad and other mobile users if the video does not appear below, please CLICK HERE.

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Honey Sriracha Chicken and Noodles

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

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VIDEO RECIPE: Blueberry Balsamic Pork Chops

Blueberry Balsamic Pork Chops

Today's new video recipe in cooperation with CBC Newfoundland and Labrador is quite a popular one on Rock Recipes and another great quick and easy recipe for a busy workday meal. The pork chops are simply pan seared and then while they are resting a quick sweet and sour Blueberry Balsamic pan sauce is quickly whipped up in minutes to serve over them. The recipe is always a crowd-pleaser every time we serve it, even with kids.

You can find the full recipe for Blueberry Balsamic Pork Chops by clicking here.

For iPad, iPhone and other mobile users, please CLICK HERE if the video does not load below.

Blueberry Balsamic Pork Chops

Today's new video recipe in cooperation with CBC Newfoundland and Labrador is quite a popular one on Rock Recipes and another great quick and easy recipe for a busy workday meal. The pork chops are simply pan seared and then while they are resting a quick sweet and sour Blueberry Balsamic pan sauce is quickly whipped up in minutes to serve over them. The recipe is always a crowd-pleaser every time we serve it, even with kids.

You can find the full recipe for Blueberry Balsamic Pork Chops by clicking here.

For iPad, iPhone and other mobile users, please CLICK HERE if the video does not load below.

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Super Quick Sesame Beef and Asparagus

Super Quick Sesame Beef and Asparagus

So how quick is super quick? Well, with good organization, I had this on the table in about 20 minutes. I think good organization and time efficiency is really the key to these sorts of recipes. For example I always have two things going on simultaneously. While the water boils for blanching, chop the garlic and asparagus. While the asparagus blanches, slice the beef and grate the ginger. Always assemble all of the ingredients you will need on the counter next to the stove before you start cooking. You can even do that while waiting for the wok to heat. Pre-measuring the ingredients into small ramekins is also a huge help, especially for quick stir fried dishes because measuring as you go takes more time and the dish can easy overcook. Actively thinking of ways to optimize preparation and cooking time is a habit successful cooks all have and once you acquire that skill, I promise that much of your cooking stress will disappear.

In this particular recipe, unlike many sesame beef recipes, you will notice that I do not pre-marinate the beef. Instead, I prefer to use tender cuts of beef like prime rib, striploin or even tenderloin steak which are excellent for quick stir-frying without getting tough. With such strong flavors in recipes like these I sometimes think that the flavor of the beef gets lost when marinating, so, many times I prefer just to prepare the meat and sauces separately and then bring them together briefly at the end. This recipe definitely is a good example of this concept because the flavor of the beef is still quite distinct even in the presence of the bold flavor of the sauce.

Every busy family needs more of these sorts of recipes, so if you are looking for more like this, please click here to visit our Pinterest Quick and Easy Meals collection.

Super Quick Sesame Beef and Asparagus

Recipe by Barry C. Parsons

A super quick and delicious meal in minutes. When there's practically no time for cooking, this highly flavorful dinner is ready in less time that you can pick up take-out.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds thinly sliced steak
• 2 cloves minced garlic
• 2 tsp freshly grated ginger root
• 3 tbsp oyster sauce (reduced sodium version if available)
• 3 tbsp low sodium soy sauce
• 1 tsp Chinese 5 Spice Powder
• 3 tbsp rice wine vinegar
• 1/2 tsp black pepper
• 4 tbsp brown sugar 
• 1 tbsp toasted sesame oil ( more or less to taste)
• 1 tbsp corn starch
• 1/4 cup beef stock (or water)
• 3 tbsp toasted sesame seeds
• 1/2 pound fresh asparagus
• 3/4 cup sliced water chestnuts

Cooking Directions

1. Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.
2. Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color. (You can use broccoli or green beans here if you prefer but use the same cooking method for them too.)
3. After a minute, drain the ice water off of the asparagus and set it aside.
4. Heat a wok over very high heat. Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes.
5. Remove the beef from the wok and set aside while you prepare the sauce.
6. To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil. Bring to a boil for only a minute.
7. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly until the sauce thickens.
8. Add the beef back to the sauce along with the blanched asparagus and water chestnuts.
9. Simmer only for another minute or so until the beef, water chestnuts and asparagus are heated through. Serve over steamed rice or your favorite Chinese noodles.
10. Sprinkle on the toasted sesame seeds when serving.

Super Quick Sesame Beef and Asparagus

So how quick is super quick? Well, with good organization, I had this on the table in about 20 minutes. I think good organization and time efficiency is really the key to these sorts of recipes. For example I always have two things going on simultaneously. While the water boils for blanching, chop the garlic and asparagus. While the asparagus blanches, slice the beef and grate the ginger. Always assemble all of the ingredients you will need on the counter next to the stove before you start cooking. You can even do that while waiting for the wok to heat. Pre-measuring the ingredients into small ramekins is also a huge help, especially for quick stir fried dishes because measuring as you go takes more time and the dish can easy overcook. Actively thinking of ways to optimize preparation and cooking time is a habit successful cooks all have and once you acquire that skill, I promise that much of your cooking stress will disappear.

In this particular recipe, unlike many sesame beef recipes, you will notice that I do not pre-marinate the beef. Instead, I prefer to use tender cuts of beef like prime rib, striploin or even tenderloin steak which are excellent for quick stir-frying without getting tough. With such strong flavors in recipes like these I sometimes think that the flavor of the beef gets lost when marinating, so, many times I prefer just to prepare the meat and sauces separately and then bring them together briefly at the end. This recipe definitely is a good example of this concept because the flavor of the beef is still quite distinct even in the presence of the bold flavor of the sauce.

Every busy family needs more of these sorts of recipes, so if you are looking for more like this, please click here to visit our Pinterest Quick and Easy Meals collection.

Super Quick Sesame Beef and Asparagus

Recipe by Barry C. Parsons

A super quick and delicious meal in minutes. When there's practically no time for cooking, this highly flavorful dinner is ready in less time that you can pick up take-out.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds thinly sliced steak
• 2 cloves minced garlic
• 2 tsp freshly grated ginger root
• 3 tbsp oyster sauce (reduced sodium version if available)
• 3 tbsp low sodium soy sauce
• 1 tsp Chinese 5 Spice Powder
• 3 tbsp rice wine vinegar
• 1/2 tsp black pepper
• 4 tbsp brown sugar 
• 1 tbsp toasted sesame oil ( more or less to taste)
• 1 tbsp corn starch
• 1/4 cup beef stock (or water)
• 3 tbsp toasted sesame seeds
• 1/2 pound fresh asparagus
• 3/4 cup sliced water chestnuts

Cooking Directions

1. Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.
2. Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color. (You can use broccoli or green beans here if you prefer but use the same cooking method for them too.)
3. After a minute, drain the ice water off of the asparagus and set it aside.
4. Heat a wok over very high heat. Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes.
5. Remove the beef from the wok and set aside while you prepare the sauce.
6. To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil. Bring to a boil for only a minute.
7. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly until the sauce thickens.
8. Add the beef back to the sauce along with the blanched asparagus and water chestnuts.
9. Simmer only for another minute or so until the beef, water chestnuts and asparagus are heated through. Serve over steamed rice or your favorite Chinese noodles.
10. Sprinkle on the toasted sesame seeds when serving.

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VIDEO RECIPE: The Best Beef and Broccoli

The Best Beef and Broccoli

The latest in our video recipe series in cooperation with CBC Newfoundland and Labrador has been a very popular dish on Rock Recipes. Our easy, delicious Beef and Broccoli has many rave reviews and many people have said it's better that most restaurant versions they've tried. Our family prefers it over Chinese noodles rather than rice for a quick and easy weekday meal when you have little time to spare.

For the full recipe click here.

For Mobile users, if the video doesn't load below, please try this link

The Best Beef and Broccoli

The latest in our video recipe series in cooperation with CBC Newfoundland and Labrador has been a very popular dish on Rock Recipes. Our easy, delicious Beef and Broccoli has many rave reviews and many people have said it's better that most restaurant versions they've tried. Our family prefers it over Chinese noodles rather than rice for a quick and easy weekday meal when you have little time to spare.

For the full recipe click here.

For Mobile users, if the video doesn't load below, please try this link

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Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

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VIDEO RECIPE: Cod Puttanesca

Cod Puttanesca

Our video recipe today really is one of our family's favorite ways to enjoy fresh local cod. Find the full recipe at this link: Tarragon and Chive Pan Fried Cod with Fettuccine Puttanesca

For iPhone and iPad users, if the video does not load below, please try this link: Cod Puttanesca

 

Cod Puttanesca

Our video recipe today really is one of our family's favorite ways to enjoy fresh local cod. Find the full recipe at this link: Tarragon and Chive Pan Fried Cod with Fettuccine Puttanesca

For iPhone and iPad users, if the video does not load below, please try this link: Cod Puttanesca

 

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Curry Pork Chops with Easy Plum Chutney

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

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Baked Parmesan Panko Pork Chops

Baked Parmesan Panko Pork Chops

These delicious crispy pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat. I also use lean boneless center loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto.

These are also very good with your favorite Marinara or Puttenesca sauce over the top too.

• 6 center loin pork chops
• ½ cup flour
• 1 egg + 1 tbsp water whisked together (eggwash)
• 1 cup Panko crumbs
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to season

Season the pork chops with salt and pepper. Mix the parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the Panko crumbs. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

Baked Parmesan Panko Pork Chops

These delicious crispy pork chops are baked and not fried although you could fry them in canola oil in a non-stick skillet if you wanted. I just put a thin coat of oil on the baking sheet and then just mist the tops of them with an oil sprayer so there is very little added fat. I also use lean boneless center loin chops for this recipe. We often serve them with whole wheat pasta tossed with a favorite pesto.

These are also very good with your favorite Marinara or Puttenesca sauce over the top too.

• 6 center loin pork chops
• ½ cup flour
• 1 egg + 1 tbsp water whisked together (eggwash)
• 1 cup Panko crumbs
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to season

Season the pork chops with salt and pepper. Mix the parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the Panko crumbs. Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil. Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

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The Best Oven Fried Chicken Nuggets

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

The Best Oven Fried Chicken Nuggets

We do not buy processed chicken nuggets or chicken strips at our house. I've never seen the point really. Making them from scratch only takes a few minutes and in this version they are in the oven for less than 15 minutes.

Making your own herb and spice coating mix and oven baking with very little canola oil ensures that they are low fat, preservative free and much healthier...plus this version tastes better than any fried version I've ever encountered. The trick to getting them crispy is to bake them very quickly at very high heat. My kids absolutely love them and enjoy them most with a little drizzle of honey or in Noah's case a little honey mustard.

This recipe makes about 3 1/2 cups of the coating mix, all of which you will not use. I store the leftover coating in the freezer until I use it a second time. DO NOT store it in the fridge, because it has come into contact with raw chicken it needs to be frozen to be safe to use next time.

Preheat oven to 450 degrees F. Preheat a cookie sheet in the oven as it heats up. This helps prevent the nuggets from sticking.

Serves4

• 4 large boneless skinless chicken breasts or chicken tenders
• salt and pepper to season
• 1 cup buttermilk

Cut the chicken breasts into nugget sized pieces or into strips. Season with salt and pepper. Soak the chicken pieces in buttermilk for 1/2 hour to an hour. You can substitute buttermilk with 1 cup milk plus 1 tbsp lemon juice.


Herb and Spice Dredge Mix

• 3 cups flour (you can use whole wheat flour if you like)
• 1 tbsp salt
• 1 tbsp ground black pepper
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp powered thyme
• 1 tbsp powdered sage
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried marjoram
• 1 tbsp dry mustard powder
• 1 tbsp powdered ginger
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp nutmeg
• 1/2 tsp cayenne pepper (optional)

Mix  all the dredge ingredients together very well. I use my food processor or stand mixer to do this to make sure all ingredients are well blended. Drain the buttermilk off of the chicken nuggets and toss them in the herb and spice dredge mix. I like to leave the chicken in the bowl for 5 minutes, pressing the nuggets down into the mix as they are surrounded by it to get really good contact. This helps the mix stick to the chicken.

Take the hot pan from the oven  and brush the bottom of the pan with a thin layer of canola or peanut oil. Remove the chicken nuggets from the coating mix and place them on the hot oiled pan. Using a spray bottle, spray a thin coat of oil all over the top of the chicken pieces as well. Bake for 13-15 minutes until fully cooked. You can turn them once, half way through the cooking time if you like.

Store any leftover herb and spice dredge mix in an airtight container or Ziploc bag IN THE FREEZER until the next time you use it. I generally discard any leftovers after the second use.

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Brown Sugar and Balsamic Glazed Chicken

Brown Sugar and Balsamic Glazed Chicken

Today we have a very simple take on a bit of a different kind of sweet and sour chicken that you can make in the oven or on the grill. The balsamic vinegar gives it a more robust flavor and the only seasoning comes from salt and an ample amount of cracked black pepper. Very simple indeed but quite flavorful, the chicken can be either grilled or baked with multilevel layers of the glaze being added at the end of the coking time.

Brown Sugar and Balsamic Glazed Chicken Club Sandwich

The chicken is great with some noodles or steamed rice or as you can see from the photos provided, in a very inviting club sandwich. I've used summer ripe tomatoes and crisp romaine lettuce along with crispy hand-cut bacon on fresh ciabatta bread for this spectacular version. Mix a splash of balsamic vinegar and a pinch of black pepper into your mayo if you plan on adding anything else to this delicious sandwich.

6 large boneless skinless chicken breasts 

Balsamic Brown Sugar Glaze

In a small pot bring to a slow simmer:

• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 3/4 tsp cracked black pepper
• 1/2 tsp salt

Simmer for a few minutes before thickening with a slurry made by mixing together:

• 2 tsp corn starch
• 1/4 cup cold water

Add the slurry to the simmering pot, stirring constantly. Simmer for only an additional minute before removing from the heat to cool slightly before using it to glaze the chicken.

If grilling your chicken, continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.

If baking the chicken breasts, place them on a wire rack in a 375 degree F oven for about 40 minutes depending on the size of the chicken breasts. In any case cook them to an internal temperature of 170 degrees F on a meat thermometer. Continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.

Brown Sugar and Balsamic Glazed Chicken

Today we have a very simple take on a bit of a different kind of sweet and sour chicken that you can make in the oven or on the grill. The balsamic vinegar gives it a more robust flavor and the only seasoning comes from salt and an ample amount of cracked black pepper. Very simple indeed but quite flavorful, the chicken can be either grilled or baked with multilevel layers of the glaze being added at the end of the coking time.

Brown Sugar and Balsamic Glazed Chicken Club Sandwich

The chicken is great with some noodles or steamed rice or as you can see from the photos provided, in a very inviting club sandwich. I've used summer ripe tomatoes and crisp romaine lettuce along with crispy hand-cut bacon on fresh ciabatta bread for this spectacular version. Mix a splash of balsamic vinegar and a pinch of black pepper into your mayo if you plan on adding anything else to this delicious sandwich.

6 large boneless skinless chicken breasts 

Balsamic Brown Sugar Glaze

In a small pot bring to a slow simmer:

• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 3/4 tsp cracked black pepper
• 1/2 tsp salt

Simmer for a few minutes before thickening with a slurry made by mixing together:

• 2 tsp corn starch
• 1/4 cup cold water

Add the slurry to the simmering pot, stirring constantly. Simmer for only an additional minute before removing from the heat to cool slightly before using it to glaze the chicken.

If grilling your chicken, continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.

If baking the chicken breasts, place them on a wire rack in a 375 degree F oven for about 40 minutes depending on the size of the chicken breasts. In any case cook them to an internal temperature of 170 degrees F on a meat thermometer. Continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.

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Chorizo Pepper Jack Cheeseburgers with Guacamole

Chorizo Pepper Jack Cheeseburgers with Guacamole

Since I made some delicious homemade chorizo sausage last week, I've been enjoying it in as many ways as possible. I've grilled the sausage, smoked it and used it in an absolutely amazing brunch dish with eggs and spicy tomato compote. (See that photo along with the original sausage recipe by clicking here.)

Yesterday when burgers were on our weekend menu, I decided to add some of the loose sausage meat to the ground beef as I've done before with other sausages. The burgers turned out juicy and delicious and worked beautifully with the melting pepper jack cheese and guacamole. If you're looking for a way to breathe some life into boring burgers, this is a very tasty choice.

Makes 4, six ounce burgers.

• 6 ounces chorizo sausage meat
• 18 ounces regular ground beef

Combine the sausage and ground beef well and form into 4 large patties. Season the patties with salt and pepper or dust them all over with some of our Smokin' Summer Spice Dry Rub.  Cook to well done over high heat on a gas or charcoal grill, about 6 minutes per side. In the final minute or two add:

• sliced pepper jack cheese (about 1 1/2 ounces per burger)

Serve on toasted buns topped with

• thick sliced tomatoes
• guacamole

Easy Guacamole

• 1 large ripe avocado
• juice of 1/2 lemon
• 1/2 tsp fresh black pepper
• 4 tbsp hot sauce (optional or to taste)
• 1/4 tsp sea salt (or to taste)

Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.

Chorizo Pepper Jack Cheeseburgers with Guacamole

Since I made some delicious homemade chorizo sausage last week, I've been enjoying it in as many ways as possible. I've grilled the sausage, smoked it and used it in an absolutely amazing brunch dish with eggs and spicy tomato compote. (See that photo along with the original sausage recipe by clicking here.)

Yesterday when burgers were on our weekend menu, I decided to add some of the loose sausage meat to the ground beef as I've done before with other sausages. The burgers turned out juicy and delicious and worked beautifully with the melting pepper jack cheese and guacamole. If you're looking for a way to breathe some life into boring burgers, this is a very tasty choice.

Makes 4, six ounce burgers.

• 6 ounces chorizo sausage meat
• 18 ounces regular ground beef

Combine the sausage and ground beef well and form into 4 large patties. Season the patties with salt and pepper or dust them all over with some of our Smokin' Summer Spice Dry Rub.  Cook to well done over high heat on a gas or charcoal grill, about 6 minutes per side. In the final minute or two add:

• sliced pepper jack cheese (about 1 1/2 ounces per burger)

Serve on toasted buns topped with

• thick sliced tomatoes
• guacamole

Easy Guacamole

• 1 large ripe avocado
• juice of 1/2 lemon
• 1/2 tsp fresh black pepper
• 4 tbsp hot sauce (optional or to taste)
• 1/4 tsp sea salt (or to taste)

Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.

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Creamy Cajun Shrimp Spaghetti

Creamy Cajun Shrimp Spaghetti

This is my kind of meal; a delicious, spicy, satisfying plate of pasta with succulent grilled Cajun shrimp. It is based upon a restaurant meal I had a couple of years ago where chicken was used instead of the shrimp in this Cajun-Italian Fusion dish and you could very easily substitute boneless skinless chicken breast strips in this recipe if you prefer. The original recipe added  Parmesan cheese which you can also add back in if you prefer and especially if you are using chicken. The sauce was also finished with cream which you can also do if you prefer but here I have used some strained yogurt to keep the fat content low and make for a bit of a healthier version.

Serves 4

Grilled Cajun Shrimp

• 2 or 3 dozen large shrimp
• kosher salt to season
• Cajun spice blend

Season the shrimp with the salt and then roll them in the Cajun spice. You can use a prepared spice mix or try our recipe for The Best Cajun Spice Rub

Lightly grill the shrimp for only about a couple of minutes per side. Set aside to add to the sauce when it is ready.

Sauce

• 3 - 4 cloves minced garlic
• 4 cups ounce can crushed tomatoes
• 3 tbsp olive oil
• 2 chopped anchovy fillets
• 2 tbsp capers
• 4 tbsp chopped fresh basil
• salt and pepper to season
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp chili flakes (more or less to taste)
• 1/2 cup low fat yogurt (or 1/3 cup whipping cream)

Place a coffee filter in a colander or mesh strainer. Add the yogurt and allow to stand in the fridge over a bowl to drain for an hour or two.

Saute the garlic in olive oil for only a minute before adding the anchovies and tomatoes. Season with salt and pepper. Add the capers, brown sugar, balsamic vinegar and about 1 tbsp of the Cajun Spice Mix and cook until the sauce begins to thicken to a jam-like consistency. Add the basil in the last minute or so of cooking along with the grilled Cajun shrimp and strained yogurt (or whipping cream). Simmer for just a minute or two before serving.

Creamy Cajun Shrimp Spaghetti

This is my kind of meal; a delicious, spicy, satisfying plate of pasta with succulent grilled Cajun shrimp. It is based upon a restaurant meal I had a couple of years ago where chicken was used instead of the shrimp in this Cajun-Italian Fusion dish and you could very easily substitute boneless skinless chicken breast strips in this recipe if you prefer. The original recipe added  Parmesan cheese which you can also add back in if you prefer and especially if you are using chicken. The sauce was also finished with cream which you can also do if you prefer but here I have used some strained yogurt to keep the fat content low and make for a bit of a healthier version.

Serves 4

Grilled Cajun Shrimp

• 2 or 3 dozen large shrimp
• kosher salt to season
• Cajun spice blend

Season the shrimp with the salt and then roll them in the Cajun spice. You can use a prepared spice mix or try our recipe for The Best Cajun Spice Rub

Lightly grill the shrimp for only about a couple of minutes per side. Set aside to add to the sauce when it is ready.

Sauce

• 3 - 4 cloves minced garlic
• 4 cups ounce can crushed tomatoes
• 3 tbsp olive oil
• 2 chopped anchovy fillets
• 2 tbsp capers
• 4 tbsp chopped fresh basil
• salt and pepper to season
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp chili flakes (more or less to taste)
• 1/2 cup low fat yogurt (or 1/3 cup whipping cream)

Place a coffee filter in a colander or mesh strainer. Add the yogurt and allow to stand in the fridge over a bowl to drain for an hour or two.

Saute the garlic in olive oil for only a minute before adding the anchovies and tomatoes. Season with salt and pepper. Add the capers, brown sugar, balsamic vinegar and about 1 tbsp of the Cajun Spice Mix and cook until the sauce begins to thicken to a jam-like consistency. Add the basil in the last minute or so of cooking along with the grilled Cajun shrimp and strained yogurt (or whipping cream). Simmer for just a minute or two before serving.

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Honey Dijon Glazed Chicken Breasts

Honey Dijon Glazed Chicken Breasts

Borrowing from the success of our very popular Honey Soy Chicken Breasts, which has been pinned on Pinterest over 100,000 times, I decided to experiment with another flavor variation of the same recipe and boy was it ever delicious! The marinade kept the chicken breast so moist and tender. The simple marinade, which then does double duty as the brushed on glaze, is quite lightly flavored and does not overwhelm the natural flavor of the chicken. We served it with a BLT salad and the family just loved it. This is another recipe sure to make it into regular rotation in our dinner menu planning for sure.

Easy Honey Dijon Glazed Chicken Breasts

Recipe by Barry C. Parsons

Another of the most popular chicken recipes ever on Rock Recipes, it's very easy and very delicious with a delicious sweet and savory sticky glaze.

Prep time: 10 minutes
Cook time: 45-60 minutes
Total time: Approximately 3 hours including marinating time.
Yield: 4 servings
Ingredients

• 4 large chicken breasts, (not boneless, skinless)
• 1/3 cup plus an additional 1/4 cup honey
• 1/2 tsp freshly ground black pepper
• 3 cloves minced garlic
• 1/4 cup dijon mustard
• 3 tbsp lemon juice
• 1 tbsp light soy sauce

Cooking Directions

1. Stir together 1/3 cup honey with the pepper, garlic, dijon mustard, lemon juice and soy sauce.
2. Pour over the chicken breasts in a large Ziploc bag and marinate in the fridge for at least a couple of hours.
3. Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
4. Do not throw out the marinade, instead the additional 1/4 cup of honey to it and while the chicken is cooking, simmer the marinade over low heat and brush it repeatedly on the chicken in about the last half hour of cooking time; about every 10 minutes as it cooks.

Honey Dijon Glazed Chicken Breasts

Borrowing from the success of our very popular Honey Soy Chicken Breasts, which has been pinned on Pinterest over 100,000 times, I decided to experiment with another flavor variation of the same recipe and boy was it ever delicious! The marinade kept the chicken breast so moist and tender. The simple marinade, which then does double duty as the brushed on glaze, is quite lightly flavored and does not overwhelm the natural flavor of the chicken. We served it with a BLT salad and the family just loved it. This is another recipe sure to make it into regular rotation in our dinner menu planning for sure.

Easy Honey Dijon Glazed Chicken Breasts

Recipe by Barry C. Parsons

Another of the most popular chicken recipes ever on Rock Recipes, it's very easy and very delicious with a delicious sweet and savory sticky glaze.

Prep time: 10 minutes
Cook time: 45-60 minutes
Total time: Approximately 3 hours including marinating time.
Yield: 4 servings
Ingredients

• 4 large chicken breasts, (not boneless, skinless)
• 1/3 cup plus an additional 1/4 cup honey
• 1/2 tsp freshly ground black pepper
• 3 cloves minced garlic
• 1/4 cup dijon mustard
• 3 tbsp lemon juice
• 1 tbsp light soy sauce

Cooking Directions

1. Stir together 1/3 cup honey with the pepper, garlic, dijon mustard, lemon juice and soy sauce.
2. Pour over the chicken breasts in a large Ziploc bag and marinate in the fridge for at least a couple of hours.
3. Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
4. Do not throw out the marinade, instead the additional 1/4 cup of honey to it and while the chicken is cooking, simmer the marinade over low heat and brush it repeatedly on the chicken in about the last half hour of cooking time; about every 10 minutes as it cooks.

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Our Top Ten Chicken Dinner Recipes!

Can you imagine the number of times every day that someone takes a package of chicken from the fridge or stands staring at it thawing in the kitchen sink, sighs deeply and mutters to herself, "What the heck am I going to do with it this time?" Never fear, we have 10 amazing chicken recipes that have stood the test of time. They have been tried by thousands of people and have garnered many thousands of  consistently rave reviews. You have just hit the chicken recipe jackpot!

After 5 1/2 years of recipe blogging, we are pausing today to take a look at our most popular chicken recipes since Rock Recipes was born back in 2007. I have not included chicken wing recipes in this collection (we'll get to those later), just main course selections and each and every one is a real keeper that you will make time and again. Just click on the photos or titles to go to the individual recipes.

NUMBER 10  
Low Fat Baked Panko Chicken Parmesan with Roasted Tomato Jam - all the flavor of a great chicken parmesan without frying.

NUMBER 9
Smokey Chipotle Fried Chicken - this smokey spiced version may be the best fried chicken you will ever eat.

NUMBER 8
Easy Lemon Broiled Chicken - this one has quickly risen into the top ten after only a few short weeks. 

NUMBER 7
Double Crunch Orange Chicken - super crunchy, juicy chicken with a zesty orange citrus glaze. 

NUMBER 6
Quick and Easy Butter Chicken - you won't need all day to cook this easy, super delicious, Indian chicken dish.

NUMBER 5
Baked Italian Chicken Cordon Bleu - a wonderful dinner party entree to make in advance featuring Italian ham and provolone cheese.

NUMBER 4
Honey Soy Chicken Breasts - another surprise hit easy recipe that's had hundreds of thousands of hits on the website in the last few months.

 
NUMBER 3
Low Fat Baked General Tso Chicken - this unfried version of the spicy classic Chinese take-out dish has always been very popular since the day it was posted on Rock Recipes.

 NUMBER 2
 Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds - a restaurant worthy recipe with tender chicken in a creamy dijon mushroom sauce. 

NUMBER 1
Double Crunch Honey Garlic Chicken Breasts - not just our most popular chicken recipe, this super crunchy, double dipped fried chicken with a sweet honey garlic glaze is the most popular recipe ever on Rock Recipes with over 1.5 MILLION page hits to date. All those people can't be wrong about this amazingly delicious and satisfying chicken dish.

 

Can you imagine the number of times every day that someone takes a package of chicken from the fridge or stands staring at it thawing in the kitchen sink, sighs deeply and mutters to herself, "What the heck am I going to do with it this time?" Never fear, we have 10 amazing chicken recipes that have stood the test of time. They have been tried by thousands of people and have garnered many thousands of  consistently rave reviews. You have just hit the chicken recipe jackpot!

After 5 1/2 years of recipe blogging, we are pausing today to take a look at our most popular chicken recipes since Rock Recipes was born back in 2007. I have not included chicken wing recipes in this collection (we'll get to those later), just main course selections and each and every one is a real keeper that you will make time and again. Just click on the photos or titles to go to the individual recipes.

NUMBER 10  
Low Fat Baked Panko Chicken Parmesan with Roasted Tomato Jam - all the flavor of a great chicken parmesan without frying.

NUMBER 9
Smokey Chipotle Fried Chicken - this smokey spiced version may be the best fried chicken you will ever eat.

NUMBER 8
Easy Lemon Broiled Chicken - this one has quickly risen into the top ten after only a few short weeks. 

NUMBER 7
Double Crunch Orange Chicken - super crunchy, juicy chicken with a zesty orange citrus glaze. 

NUMBER 6
Quick and Easy Butter Chicken - you won't need all day to cook this easy, super delicious, Indian chicken dish.

NUMBER 5
Baked Italian Chicken Cordon Bleu - a wonderful dinner party entree to make in advance featuring Italian ham and provolone cheese.

NUMBER 4
Honey Soy Chicken Breasts - another surprise hit easy recipe that's had hundreds of thousands of hits on the website in the last few months.

 
NUMBER 3
Low Fat Baked General Tso Chicken - this unfried version of the spicy classic Chinese take-out dish has always been very popular since the day it was posted on Rock Recipes.

 NUMBER 2
 Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds - a restaurant worthy recipe with tender chicken in a creamy dijon mushroom sauce. 

NUMBER 1
Double Crunch Honey Garlic Chicken Breasts - not just our most popular chicken recipe, this super crunchy, double dipped fried chicken with a sweet honey garlic glaze is the most popular recipe ever on Rock Recipes with over 1.5 MILLION page hits to date. All those people can't be wrong about this amazingly delicious and satisfying chicken dish.

 

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Low Fat Tomato Tandoori Chicken Curry

For many more lower fat and healthier eating recipe please browse and follow our

Healthy Choices Board on Pinterest

Low Fat Tomato Tandoori Chicken Curry

Okay, so no, you probably don't have a super hot tandoor oven in your backyard. If you do, I'm jealous and I'm my way over. You are far more likely to have a charcoal or gas grill out there which can add some of that traditional smoky flavor to the chicken used in this delicious spicy curry dish.

You can use well trimmed boneless skinless chicken thighs in this recipe which I most often do because I think they have more flavor but of course you can also boneless, skinless chicken breasts to keep the fat content in this recipe quite low. The only suggestion for using chicken breasts would be not to simmer the cooked chicken in the sauce quite so long or you may risk drying our the meat too much.

I would categorize this recipe as a medium hot but as with any curry recipe, you can increase or decrease any of the spices to suit your own taste. The red curry powder is the hottest of the spices here so you can decrease that to make it milder if you like.

Serves 6

• 6 boneless, skinless chicken breasts (or 12 boneless skinless thighs)
• 2 tbsp vegetable oil
• 1 tbsp tandoori masala
• 1 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp black pepper

Toss together in a Ziploc bag until the chicken pieces are completely coated in the spice mix. Marinate in the fridge for an hour or two or overnight. Grill on a charcoal or gas grill until fully cooked. The chicken can also be cooked under the broiler during the winter months if necessary.

Tomato Curry Sauce

• 1 large or 2 small red onions
• 4 cloves garlic

Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to a large pot and slowly cook the onion mixture until softened, about 5 minutes, then add:

• 2 pounds fresh diced tomatoes (about 8 large tomatoes)
• 1/2 cup water
• 2 cups plain tomato sauce
• 2 tbsp yellow curry powder
• 1 tbsp garam masala
• 1 tbsp tandoori masala
• 1/2 tsp red curry powder
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cumin 
• 1 tsp allspice
• 2 tbsp finely grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground fennel seed

Simmer slowly for about 25-30 minutes until the tomatoes have broken down into a sauce. Add:

• 1 cup non-fat yogurt

Add the cooked chicken and simmering for an additional 15-20 minutes or so before serving.

Serve on steamed jasmine rice or with roti or naan bread. You can find my recipe for simple naan here:

http://rockrecipes.blogspot.com/2011/06/easy-homemade-naan.html

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Low Fat Tomato Tandoori Chicken Curry

Okay, so no, you probably don't have a super hot tandoor oven in your backyard. If you do, I'm jealous and I'm my way over. You are far more likely to have a charcoal or gas grill out there which can add some of that traditional smoky flavor to the chicken used in this delicious spicy curry dish.

You can use well trimmed boneless skinless chicken thighs in this recipe which I most often do because I think they have more flavor but of course you can also boneless, skinless chicken breasts to keep the fat content in this recipe quite low. The only suggestion for using chicken breasts would be not to simmer the cooked chicken in the sauce quite so long or you may risk drying our the meat too much.

I would categorize this recipe as a medium hot but as with any curry recipe, you can increase or decrease any of the spices to suit your own taste. The red curry powder is the hottest of the spices here so you can decrease that to make it milder if you like.

Serves 6

• 6 boneless, skinless chicken breasts (or 12 boneless skinless thighs)
• 2 tbsp vegetable oil
• 1 tbsp tandoori masala
• 1 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp black pepper

Toss together in a Ziploc bag until the chicken pieces are completely coated in the spice mix. Marinate in the fridge for an hour or two or overnight. Grill on a charcoal or gas grill until fully cooked. The chicken can also be cooked under the broiler during the winter months if necessary.

Tomato Curry Sauce

• 1 large or 2 small red onions
• 4 cloves garlic

Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to a large pot and slowly cook the onion mixture until softened, about 5 minutes, then add:

• 2 pounds fresh diced tomatoes (about 8 large tomatoes)
• 1/2 cup water
• 2 cups plain tomato sauce
• 2 tbsp yellow curry powder
• 1 tbsp garam masala
• 1 tbsp tandoori masala
• 1/2 tsp red curry powder
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cumin 
• 1 tsp allspice
• 2 tbsp finely grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground fennel seed

Simmer slowly for about 25-30 minutes until the tomatoes have broken down into a sauce. Add:

• 1 cup non-fat yogurt

Add the cooked chicken and simmering for an additional 15-20 minutes or so before serving.

Serve on steamed jasmine rice or with roti or naan bread. You can find my recipe for simple naan here:

http://rockrecipes.blogspot.com/2011/06/easy-homemade-naan.html

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Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad

Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad

Just had to post this one for Dole National Salad Day! I do love a colorful, flavorful dinner salad and this one was totally outstanding. The chicken breasts are dry rubbed with smokey spices and then slowly open roasted on a rack in the oven (or under indirect low heat on a backyard gas grill). This provides delicious juicy chicken chunks to enjoy with the spinach and other vegetables and of course, the sweet grilled pineapple and tangy pomegranate seeds. A simple homemade lemon dijon dressing completed this balanced, nutritious, colorful, flavorful and oh so satisfying dinner salad.

Serves 4

4 large boneless skinless chicken breasts

Wash and pat dry, then roll in the dry rub.

Dry Rub

• 2 tbsp smoked paprika
• 3 tbsp paprika
• 1/2 tsp chipotle powder
• 2 tbsp powdered ginger
• 2tbsp dry mustard
• 1 tsp dry thyme
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tbsp brown sugar1 tbsp chili powder

Place the chicken breasts on a rack in a roasting pan and roast at only 275 degree F for about an hour depending on the size of the chicken breasts. Always use a meat thermometer inserted into the middle of the thickest part of the chicken breast reaches 170 degrees F or 77 degrees Celsius. Let he chicken rest for 10 minutes before dicing and adding to the salad.

The salad is composed of :

• about 6 cups baby spinach or mixed baby greens, like Dole Tender Garden
• 1/2 cup sliced radishes
• 1 cup julienne sweet bell peppers
• 1/2 sliced English cucumber
• seeds of half a pomegranate
• 1 1/2 cups lightly grilled diced golden pineapple    

Lemon Dijon Salad Dressing

Shake together in an airtight container until well combined:

• 1/3 olive oil
• juice and finely minced zest of one lemon
• 3 tbsp dijon mustard
• pinch of salt
• pinch of pepper
• 1 1/2 tbsp honey

Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad

Just had to post this one for Dole National Salad Day! I do love a colorful, flavorful dinner salad and this one was totally outstanding. The chicken breasts are dry rubbed with smokey spices and then slowly open roasted on a rack in the oven (or under indirect low heat on a backyard gas grill). This provides delicious juicy chicken chunks to enjoy with the spinach and other vegetables and of course, the sweet grilled pineapple and tangy pomegranate seeds. A simple homemade lemon dijon dressing completed this balanced, nutritious, colorful, flavorful and oh so satisfying dinner salad.

Serves 4

4 large boneless skinless chicken breasts

Wash and pat dry, then roll in the dry rub.

Dry Rub

• 2 tbsp smoked paprika
• 3 tbsp paprika
• 1/2 tsp chipotle powder
• 2 tbsp powdered ginger
• 2tbsp dry mustard
• 1 tsp dry thyme
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tbsp brown sugar1 tbsp chili powder

Place the chicken breasts on a rack in a roasting pan and roast at only 275 degree F for about an hour depending on the size of the chicken breasts. Always use a meat thermometer inserted into the middle of the thickest part of the chicken breast reaches 170 degrees F or 77 degrees Celsius. Let he chicken rest for 10 minutes before dicing and adding to the salad.

The salad is composed of :

• about 6 cups baby spinach or mixed baby greens, like Dole Tender Garden
• 1/2 cup sliced radishes
• 1 cup julienne sweet bell peppers
• 1/2 sliced English cucumber
• seeds of half a pomegranate
• 1 1/2 cups lightly grilled diced golden pineapple    

Lemon Dijon Salad Dressing

Shake together in an airtight container until well combined:

• 1/3 olive oil
• juice and finely minced zest of one lemon
• 3 tbsp dijon mustard
• pinch of salt
• pinch of pepper
• 1 1/2 tbsp honey

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