Tag Archives: easy dinner

Broiled Tilapia with Honey Greek Yogurt Sauce

6 Mar Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

My quest to cook through the cookbook “Weeknights With Giada” continues with a fish recipe! Last time I made tilapia it was pan-fried and very delicious. It was one of the first recipes I shared on this blog and is one of my posts that gets a lot of traffic. Tilapia is a cheap fish and kind of like tofu in that it takes on whatever flavors you add to it, in this case, the honey greek yogurt dressing. For a side dish I found a brussel sprouts with bacon recipe from my Three & Four Ingredient Cookbook. Can’t go wrong with bacon! This was an easy dinner and pretty quick to whip up. Hope you enjoy as much as I did.

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

Broiled Tilapia with Greek Honey Dressing Ingredients L-R: Lemon Juice, Agave Nectar, Greek Yogurt, Tilapia Fillet, Salt and Pepper, Chives, Dijon Mustard, Olive Oil

BROILED TILAPIA with HONEY GREEK YOGURT SAUCE (serves 2)

  • Vegetable Oil Cooking Spray
  • 2 Tilapia Fillets (about 5 oz)
  • Olive Oil
  • Kosher Salt & Pepper
  • 2 Tbsp Full Fat Greek Yogurt
  • 1 Tsp Agave Nectar or Honey
  • 1/2 Tsp Dijon Mustard
  • 2 Tbsp Lemon Juice (half a medium lemon)
  • 1 Tbsp Fresh Chives

Preheat your broiler on Low. Pull out a small baking sheet or glass baking dish that will fit both fillets and spray with your cooking oil spray. Take your fillets and drizzle with olive oil and season with salt and pepper on both sides. Lay them on the prepared baking dish/sheet and broil for about 8 minutes. The flesh should flake easily when prodded with a fork. Set aside to cool.

Tilapia Fillet

Tilapia fillet seasoned with olive oil, salt and pepper and ready for the oven.

Broiled Tilapia

Broiled tilapia fresh from the oven

While your fish is baking make your dressing. In a small bowl combine the yogurt, honey and mustard until smooth. Chop up your chives and add into the mixture along with the lemon juice and mix thoroughly. Season with salt and pepper to taste.

Greek Yogurt, Agave Nectar and Dijon Mustard

Greek Yogurt, Agave Nectar and Dijon Mustard

Fresh chives chopped for the dressing.

Fresh chives chopped for the dressing.

Greek Yogurt and Honey Dressing with Chives

Greek Yogurt and Honey Dressing with Chives

While your fish is cooking you want to make your brussel sprouts.

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

Stir Fried Brussel Sprouts With Bacon Ingredients L-R: Turkey Bacon, Salt and Pepper, Brussel Sprouts, Poppy Seeds

STIR FRIED BRUSSELS SPROUTS with BACON (about 2 servings)

  • 8 oz Brussel Sprouts
  • 1 Bacon Strip
  • 1 Tsp Caraway or Sesame Seed
  • 1 Tbsp Sunflower or other light oil
  • Salt & Pepper to taste

Slice up your brussel sprouts into fine pieces and set aside. Chop up your bacon slice into small pieces. Heat your oil in a medium fry pan over medium high heat.

Chopped brussel sprouts

Chopped brussel sprouts

Chopped turkey bacon

Chopped turkey bacon

Add your bacon and cook for a minute or two. *Side note: I used turkey bacon from Jennie-O since that’s what I had in my fridge, and it was great!* Add in the shredded brussel sprouts and cook for another 2 minutes or so. Season with salt and pepper and sprinkle caraway or sesame seeds. Cook for another 30 seconds to a minute, until brussel sprouts are soft. Remove from heat and split between your plates.

turkey bacon

Frying up the bacon.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

After adding in the brussel sprouts, season with salt and pepper, then add in the poppy seeds.

Once the fish is ready, transfer to your plates and drizzle with the yogurt sauce, about a tablespoon for each fillet. Enjoy with a nice glass of white wine or some sparkling water, something fresh tasting.

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

Broiled Tilapia with Greek Honey Dressing and Brussel Sprouts with Bacon

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Lemon Chicken and Sweet Corn

19 Sep

Whenever I make a recipe that has some sort of dressing there is always some leftover which I save and try to use for something else. When I made the smashed potatoes there was leftover lemon dressing which I put in my fridge wondering what I would do with it. After my back to back travels I wanted something that wouldn’t take too much effort. Enter my leftover lemon dressing. I had stopped by the store on my way home and picked up some corn, although I was still unsure what exactly would be my main dish. But once I got home and looked in my freezer and saw chicken and then looked in my fridge and saw the lemon dressing it was decided: lemon chicken. *I didn’t take a lot of photos because I was in such a hurry. Sorry.* It was a delicious decision! Hope you enjoy it too!

LEMON CHICKEN AND SWEET CORN (serves 1)

  • 1 Ear of Corn
  • 1 Boneless, Skinless Chicken Breast
  • 2 Tbsp of Lemon Dressing from Giada’s Smashed Potatoes
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
sweet corn

Fresh sweet corn

Start a pot of water to boil for your corn. Be sure it’s big enough that the ear of corn can fit fully submerged. Once the water starts to boil add in your corn and cook for about 6-8 minutes.

chicken breast

Sliced up chicken breast ready for the pan

While you’re waiting for the water to boil, defrost your chicken (if need be) and then cut your chicken into 1/2″ slices. Once you add your corn to the boiling water start cooking your chicken. They should end at about the same time. Heat the olive oil in a medium pan over medium-high heat. Add in your chicken pieces and sprinkle a little salt and pepper over them while they cook.

chicken breast

I’ve seasoned my chicken breast and it’s just about ready to turn over.

Once the pieces start to cook (the edges will start to turn white), flip over and salt and pepper lightly again. Add in a couple of tablespoons of the lemon dressing and turn the heat down to medium. Stir around to coat the chicken nicely. Cook for another few minutes until done.

Lemon Chicken

After adding the lemon dressing from the smashed potatoes recipe, these chicken pieces are just about done!

Serve with your corn and enjoy! If you want a larger meal I suggest making rice, potatoes, or a salad.

Lemon Chicken and Sweet Corn

Lemon Chicken and Sweet Corn ready to eat!

Baked Honey Mustard Chicken with Couscous

10 Sep

Continuing on my chicken cooking marathon, along with deciding what to make from the box of produce I received thanks to my roommate, came this lovely dinner. Included in the box was a container of cherry tomatoes along with a couple of suggested recipes and one of them was a couscous recipe with the cherry tomatoes. It sounded yummy and I had another chicken breast in the freezer that I could do something with so my dinner was (mostly) figured out. Deciding what to do with the chicken though, that was the next question. I pulled out my “Best Ever Three & Four Ingredient” cookbook and looked for something that I had all the ingredients already. I found a recipe for Honey Mustard Baked Chicken which sounded delicious. This is a very easy dinner for anyone to try out. Hope you enjoy!

BAKED HONEY MUSTARD CHICKEN WITH COUSCOUS (serves 2, plus extra couscous salad)

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

  • 2 Boneless, Skinless Chicken Breasts (or 4 Chicken Thighs)
  • 2 Tbsp Mustard
  • 2 Tbsp Honey
  • Salt and Pepper to taste
  • 3/4 Cup Dry Couscous
  • About 12 Cherry Tomatoes
  • 1 Small/Medium Cucumber
  • 1/2 Lemon
  • 1/2 Lime
  • About 3 Tbsp Olive Oil, plus an additional 2 Tsp
  • 1/4 Cup Feta Cheese
Honey Mustard mixture

Honey Mustard mixture

Preheat your oven to 375 degrees. In a small bowl mix the mustard and honey together. Add in salt and pepper to taste. In a small roasting pan lay your chicken breasts (or thighs) out. *Side note: I only made one chicken breast and saved the extra honey mustard sauce for later.* Brush on the honey mustard mixture all over the chicken pieces. Once the oven is ready place your roasting pan on the middle rack and cook for 20-25 minutes (25-30 for thighs). About every 8-10 minutes be sure to brush the chicken with pan juices. To check for doneness, stick the breast or thigh with a sharp knife and if the juices run clear it’s done!

Honey Mustard Baked Chicken

Chicken breast ready for the oven

Honey Mustard Baked Chicken

Honey Mustard Baked Chicken fresh from the oven.

Once the chicken is in the oven start on your couscous salad. Cut all your tomatoes in half and peel your cucumber and chop into 1/4 inch pieces. Set aside.

Cucumber Cucumber Cherry tomatoes, couscous saladWhen There’s less than 10 minutes less on your chicken start your couscous. The great thing about couscous is it cooks in 5 minutes. Seriously. If you ever need a great side dish in a jiffy make some couscous. Near East is the most common on store shelves and they have lots of varieties, along with recipes to spice it up a bit! In a medium saucepan bring 1 cup of water and 2 tsp of olive oil to a boil. Add in your couscous, stir and cover. Remove from the heat and let stand for 5 minutes. Then fluff with a fork.

couscous

I love the way dry couscous looks

couscous

Couscous is done and ready to be made into a salad

In a medium salad or serving bowl, combine your couscous, cherry tomatoes and cucumbers. Take your lemon and lime halves and squeeze the juice into the mixture, then add in the 3 tbsp olive oil, salt and pepper to taste and mix well. Taste and adjust as needed with more salt, pepper, lemon and/or lime juice. Add in small amounts only as needed. Trust your taste buds. Add in the feta cheese and mix once again.

Couscous Salad

Adding in the tomatoes and cucumbers

Couscous Salad

Couscous salad is done and ready for serving!

When your chicken is done serve with the couscous salad and enjoy! I did! Pairs well with a white wine.

Honey Mustard Baked Chicken and Couscous Salad

Honey Mustard Baked Chicken and Couscous Salad!

Easy Greek Pasta With Chicken

12 Jul Greek Pasta With Chicken

One of the first recipes I shared on my blog was a Greek pasta dish and I’m here to share another one. This one is very simple and can be made in less than 20 minutes. I came home from work and was starving and wanted something quick and yummy. I remembered I had a jar of sun-dried tomatoes as well as some feta cheese left. I grabbed a frozen chicken breast from the freezer and immediately stuck it in the microwave to defrost. And I have to admit that I was so hungry that I didn’t stop to take a lot of pictures. What I love about this dish is how easy and fast it is to make. I hope you enjoy it as much as I do!

Feta Cheese

Feta Cheese

GREEK PENNE PASTA WITH CHICKEN (2 servings)

  • 1 Boneless and Skinless Chicken Breast
  • 1 Tbsp Olive Oil
  • 1/4 Cup of Sun-Dried Tomatoes in Olive Oil (roughly, feel free to add more or less)
  • Salt & Pepper to taste
  • Feta Cheese to top
  • 4 oz of Pasta of your choice

Start a medium pot of water for your pasta. I am of the mind to salt the water. Some people do, some don’t, it’s your preference. While you’re waiting for the water to boil chop up your chicken breast into pieces about an inch or two long. If you need to defrost your chicken first you can do this while you’re waiting for the water to boil too. It should only take about 4 minutes. Be sure to use the defrost option on the microwave.

Greek Pasta With Chicken

Chicken and sun-dried tomatoes cooking

Once your chicken is cut up, heat your olive oil in a small pan over medium-high heat. Once hot, add in  your chicken. When the chicken is about halfway cooked, add in your sun-dried tomatoes (with some of the oil from the jar, about a tablespoon or two) and turn the heat down to medium and finish cooking.

Greek Pasta

Cooking the pasta

Your water should be boiling by now, so add in your pasta and cook for about six minutes. Taste a piece to make sure it’s done before straining. Be sure to save a few tablespoons of water to mix back in with the pasta. Once your chicken is done, mix with pasta, serve with feta on top (and a glass of white wine) and enjoy!

Greek Pasta With Chicken

Greek Pasta With Chicken

Grilled Chicken and Zucchini

26 Jun

Last Christmas I received a gift certificate to Amazon.com. Ah, but deciding what to get, that took about 3 months of debating and comparing, but I finally settled on a Lodge Grill-Griddle. I could finally grill properly in my apartment! When it finally arrived I couldn’t wait to use it, but alas, my busy schedule kept it in my cupboard for another few weeks! But I already knew what I wanted to make: grilled chicken and grilled zucchini. Grilled zucchini is one of my favorite ways to prepare zucchini. At my parents house when we barbecue, there’s always zucchini. It’s super easy, super yummy, and healthy! Hope you enjoy!

I used Tangerine Balsamic Vinegar, Olive Oil, Salt and Pepper for my marinade.

I used Tangerine Balsamic Vinegar, Olive Oil, Salt and Pepper for my marinade.

GRILLED CHICKEN AND ZUCCHINI (serves 1)

  • 1 Boneless Skinless Chicken Breast
  • 1 Small to Medium Zucchini
  • 3 or 4 Tbsp Balsamic Vinegar (regular or flavored)
  • 1 to 2 Tbsp Olive Oil
  • Salt and Pepper to taste

Marinate your chicken breast in about two tablespoons of balsamic vinegar and one tablespoon of olive oil. Salt and pepper the chicken breast as well. Feel free to add other herbs and spices like garlic powder, ground ginger, thyme or rosemary. Use flavors you like. You can also have your chicken marinating for as little as five minutes and as long as all day or night. While the chicken breast is marinating prep your zucchini. Slice off the tip with the “stem” and then cut lengthwise about 1/8 to 1/4 inch thick. Season both sides of each slice with salt, pepper, balsamic vinegar and olive oil.

Zucchini

Marinating my zucchini in the same chicken marinade

Marinating my zucchini in the same chicken marinade

I placed my Lodge Grill on a stove burner and turned the heat on medium high. Once the grill was hot I placed my chicken breast in the center. Cook each side of the chicken for about 8 to 10 minutes, depending on how thick the breast is. A few minutes before you turn over the piece of chicken, place your zucchini slices on the grill surrounding the chicken breast.

Starting the chicken on my Lodge Grill

Starting the chicken on my Lodge Grill

Grilling Chicken and Zucchini

Grilling Chicken and Zucchini

Flip over each slice after about 4 minutes. There should be grill marks. The zucchini will be done once it has become soft and the white of the zucchini should start to become translucent. The zucchini will probably finish before the chicken does. If you’re not sure if the chicken is done don’t be afraid to cut into it. Chicken can be difficult to cook, especially if the breast is thick. I’m going to fill you in on a secret, I’ve stuck my chicken breasts in the microwave when the very center hasn’t cooked through. Don’t be afraid to do the same if need be.

Grilling Chicken and Zucchini

Grilling Chicken and Zucchini

Once the zucchini and chicken are done move to a plate and season with more salt and pepper if need be. I usually do because I love me my salt and pepper! You can also make rice to serve with this as well, but it’s not needed as the dish is filling as is. Either way, enjoy!

Grilled Chicken and Zucchini ready to eat!

Grilled Chicken and Zucchini ready to eat!

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