Walnut Crusted Chicken

Chicken chicken chicken…more chicken! Please hold your judgment and snide remarks  for posting back-to-back chicken recipes. This chicken is completely different, but equally delicious. The walnut crust is the real star of this dish. The crunchy texture is reminiscent of a childhood classic, chicken fingers. You’ll love it. Your inner kid will love it. And your adult self will love the health benefits. Omega-3 fatty acids, rich protein and pure dinner satisfaction.

Happy double dipping!

Recipe – adapted from Power Foods

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup walnuts
• 2 slices day-old-whole-wheat bread
• 2 Tbsp. finely grated parmesan cheese
• 1 large egg white
• ¾ cup chicken broth, low sodium
• Salt and pepper for seasoning
• Lemon slices, for serving

Method

1. Pre-heat oven to 425 degrees F. In a food processor, combine bread, walnuts, parmesan and a ¼ tsp. salt. Season with salt and pepper. Process until fine crumbs form. Transfer to a shallow bowl. In another bowl beat egg white until frothy.
2. Pat dry chicken with paper towels. Dip each chicken breast into egg white to coat completely. Then let excess drip off before dipping in crumb mixture, pressing to adhere.
3. Transfer chicken to a glass baking dish. Pour chicken broth around chicken (this ensures the chicken will stay moist while baking in the oven). Bake until golden brown and cooked through, 35-40 minutes.
4. Serve with lemon slices and fresh asparagus. Enjoy!

Braised Orange Chicken with Carrots, Capers and Onion

The dippers have some BIG changes happening in 2013. Changes that will impact the way we cook…at least for a month or two. You’re probably wondering what this change is, but we can’t announce it yet. All you need to know right now is that starting in a few weeks we won’t have access to a grill. So drum roll please, we bring you… braised orange chicken with carrots, capers and onion! No grill necessary for this tasty dinner.

The inspiration for this recipe comes from Power Foods cookbook, which E got K for Christmas. A great gift. The original recipe called for fennel, black olives and dried apricots, none of which are common items in our pantry. So, we substituted onion and capers and omitted the apricots (but you could easily use raisins instead). Braising makes the chicken fork tender, and the salt of the capers pairs well with the sweetness of the orange juice and carrots. Served with a delicious grain on the side, such as quinoa (another power food), this chicken is a nourishing, healthy and quick weeknight meal.

Happy double dipping!

 

Recipe – adapted from Power Foods Cookbook

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ¾ tsp. paprika
• 2 Tbsp. olive oil
• 1 medium onion, thinly sliced
• 3 large carrots, peeled and thinly sliced
• 1 tsp. ground cumin
• ½ cup reduced sodium chicken broth
• ½ orange juice
• 2 Tbsp. capers

Method

1. Rub chicken on both sides with ¾ tsp. paprika and season with pepper.
2. In a large skillet heat 1 Tbsp. olive oil over medium-high heat.
3. Cook chicken until lightly browned, about 3 minutes each side. Transfer to a plate.
4. Reduce heat to medium and add remaining 1 Tbsp. olive oil. When hot add onions and carrots.
5. Cook, stirring occasionally until vegetables are crisp-tender and lightly browned. (5-7 minutes)
6. Add remaining tsp. paprika, cumin and season with pepper. Cook, stirring until spices are fragrant (about 1 minute).
7. Add chicken, along with orange juice, broth and capers. Cover and simmer until vegetables are soft and chicken is cooked through (12-15 minutes).
8. Serve with couscous, quinoa or whole-grain rice and enjoy!

Spicy Dijon Baked Crab Cakes with Cool Chive Aioli

 

Happy New Year! We welcomed 2013 with friends, laughs, champagne and these little tasty guys…spicy dijon crab cakes baked in the oven.

 

Served with a cool chive aioli. These crab cakes were perfectly festive.

 

Our crab cakes were the star of the New Year’s Eve meal, alongside roasted asparagus and sweet potato wedges. But, these would be perfect bite size apps for any party…Super Bowl perhaps? We think so.

Happy double dipping in 2013!

Recipe – makes 12 Cakes

Ingredients

·         1 lb. Lump Crab Meat (Note: This recipe also works with cooked crab meat.)

·         ½ Teaspoon Salt

·         ½ Teaspoon Pepper

·         ¼ Teaspoon Cayenne Pepper

·         ½ Teaspoon Paprika

·         ¼ Teaspoon Onion Powder

·         ½ Teaspoon Garlic Powder

·         ½ Stalk of Celery, finely diced

·         1 Tablespoon Fresh Parsley, chopped

·         1 Teaspoon Lemon Zest

·         1 Tablespoon Coarse Ground Dijon Mustard

·         2 Egg Whites

·         ½ Cup Breadcrumbs

For the Aioli

• 12 Chives, roughly chopped
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• A Pinch of Salt and Pepper
• ½ Cup Non-Fat Greek Yogurt

Method

1.       Add all of the ingredients to a large mixing bowl. Use a rubber spatula or large spoon to mix the ingredients together.

2.       Place on baking sheet lined with parchment paper and refrigerate for 30 minutes.

3.       Pre-heat oven to 325 degrees F. Bake for 15 minutes or until golden brown.

4.       While crab cakes are baking, combine ingredients for the aioli in a food processor or blender and process until combined.

5.       Serve as an appetizer or meal and enjoy!