Monday, June 22, 2009

Spicy Almond-Encrusted Chicken Breast

Have I mentioned that I love Trader Joe's?  Here is a perfect example why I do -- they sell almond meal. If you are trying to cut back on gluten or white processed flour, this is a fabulous substitute. And, Trader Joe's has it ground and packaged for convenience.  One way I thought about using this product was on chicken - but how should I spice it up?  I remembered that I had a jar of Emeril's Spice blend in the fridge from when I made the paneed pork medallions. The verdict? Success.  My husband raves about this recipe; he loves it.  I have made it a few times now, and it will become a part of our regular lineup.  Best of all it this recipe is loaded with beneficial Omega-6 polyunsaturated fat.

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Spicy Almond-Encrusted Chicken Breast

2 large chicken breast halves
1/2 cup almond meal
1 teaspoon of Emeril's spice blend
1/4 cup olive oil

1) Mix the almond meal and spice blend together in
 a bowl.

2) Butterfly the chicken breasts to make 4 pieces.

3) Dip the chicken in olive oil and dredge in almond mixture to 
loosely cover.

4) Place on parchment paper and bake for 30 minutes at 350 on parchment lined paper.

Note:  Whenever I read recommended serving amounts protein often weighs  4 oz servings. Well, who can find a 4 oz chicken breast?  Not me, that's why I started butterflying them.  When we are extra hungry we eat 2 pieces, but more often than not the half breast serving is plenty. 

For Convenience here is Emeril's Spice Blend  

Bayou Blast

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme

1) mix  together - yields 2/3 cup

Sunday, June 7, 2009

Asparagus, Baby Bella, & Red Onion Stir Fry

Tired of the same old side dish vegetables?  This is good enough to turn into a meal by serving with rice and/or perhaps adding tofu or chicken.  I was doing some shopping in my new favorite health-food market Jimbos, and in the vegetable section they had about a pound of asparagus, mushrooms, and red onions chopped-up, shrink-wrapped, and ready-to-go for $8.95.  It looked fantastic.  Granted it was all organic, but I just couldn't bring myself to pay that price.  So I made it myself.  Come to think of it, I'm not sure how much money I really saved since I did buy all organic ingredients.  However, if you are not able to buy organic don't worry -- red onions and asparagus actually made the 15 most clean list (be sure to flip through all the slides to see the top 15 cleanest foods).

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Asparagus, Baby Bella, & Red Onion Stir Fry

1 package/bunch asparagus
1 small to medium red onion
1 (8 0z) container of baby portabella mushrooms
olive oil

1) Wash asparagus. On a diagonal cut the tough ends off (usually a couple of inches).  Continue with the same diagonal cut and make 1/2 to 1 inch pieces leaving the tip whole.

2) Gently wash mushrooms, trim tough ends (usually 1/4 to 1/2 inch) and slice 1/4 inch thick.

3) Coarsely chop red onion.

4) Heat 2 to 3 Tablespoons of olive oil over medium heat for 1 minute.  Add all of the vegetables to the pan coating all of the vegetables with oil.  Salt and pepper to taste, and stir fry for about 5 minutes or until your preferred doneness. 


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