Saturday, 14 December 2013

Broccoli Chicken with Cashews - stir-fried

Among many of my favorite healthy chicken recipes, this quick and healthy meal cooked Chinese-style, stir-fried broccoli with cashews is delicious served with hot steamed rice or noodles. In this chicken recipe, skinless and boneless chicken breasts are cut into chunks and marinated in a sweet, tangy and salty mixture of sugar, garlic and soy sauce and then stir-fried in hot oil. The dish is combined with red bell peppers, broccoli, and onions and seasoned with chicken broth thickened with cornstarch. The dish is garnished with cashews to add a nutty flavor and crunch.

The stir-frying method allows the chicken chunks to retain its shape even after cooking on medium-high heat for a beautiful presentation. The broccoli and red bell peppers also provide a pleasant color contrast for a lively and vibrant meal.

    1 tsp. sugar
  • 2 tbsp. low-sodium soy sauce
  • 3 med. cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into chunks
  • 3/4 cup low-sodium chicken broth
  • 4 tsp. cornstarch
  • 2 tbsp. + 1 tbsp. peanut oil
  • 1 red bell pepper, cut into strips
  • 4 cup broccoli pieces
  • 1 med. onion, chopped
  • 1 cup cashew halves

Preparation Instructions
  1. In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside.
  2. In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside.
  3. Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes.
  4. Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes.
  5. Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender.
  6. Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes. Remove from heat. Add cashews and serve with rice or lo mien noodles.

Thursday, 12 December 2013

Cheese-Topped Chicken Tortilla Casserole

Having a bit of trouble in making a new dish out of that leftover chicken from the previous meal? Trouble yourself no more! This cooking recipe will knock you off your feet (not literally but you know what I mean.)

This tasty chicken recipe is easy to prepare and tastes absolutely amazing. If you don’t have leftover chicken and are using fresh raw chicken, there are a number of ways you can cook the meat for use in this recipe. One of the fastest ways to cook the chicken is to first slice them into cubes and then sauté them in a bit of olive oil. 

  • 6 6-inch corn tortillas
  • 2 cups cubed cooked chicken
  • 1 cup frozen whole kernel corn
  • 1 jar (16 oz) salsa
  • 3 tbsp. fat-free sour cream
  • 3 tbsp. chopped fresh cilantro
  • 1 tbsp. flour
  • 2 cup (8 oz.) shredded Mexican cheese blend

Preparation Instructions
  1. Preheat oven to 350 degrees. Cut tortillas into wedges, six wedges for each one.
  2. Lightly coat a large casserole dish with cooking spray or olive oil. Place half of the tortilla wedges in the bottom of the dish.
  3. Place the other half on a baking sheet. Put baking sheet in oven and bake until tortillas are crisp and golden, about 10 minutes.
  4. While tortillas are baking, mix chicken, corn, salsa, sour cream, cilantro and flour. Pour mixture over top of tortillas in baking dish.
  5. When the plain tortillas are finished, remove from oven and set aside. Place baking dish in oven and cook, uncovered, for 20 minutes. Remove from oven.
  6. Arrange baked tortillas wedges on top of casserole. Top with cheese. Bake until heated through, 5-10 minutes. Garnish with extra sour cream, fresh peppers, fresh cilantro and chopped tomato, if desired.

Wednesday, 11 December 2013

How to Cook Fried Chicken

Although it may seem simple, but fried chicken is a bit hard to cook - that I have to admit. I had to undergo alot of fails before I get to cook it perfectly. Cooking recipes such as this may seem easy but in reality, it's complicated than that. And there are alot of types of chicken recipe for fried chicken. 

Here is a simple fried chicken recipe: buttermilk fried chicken

A few pieces of chicken
1 cup of flour
2 teaspoons of Pepper
1 tablespoon of Salt
Preparation Instructions

1. Soak the chicken in buttermilk for a couple of hours. 
2. Mix the flour, pepper and salt together. Dredge the chicken through the flour mixture and get it coated all the way around.
3. Heat oil to about 300 degrees and drop the chicken in very carefully. Let the chicken cook for a couple of minutes. The inside temperature should be 180 degrees.

Here is a bonus content: a video tutorial on how to fry chicken perfectly. I hope this helps!

Sunday, 8 December 2013

Quinoa as a breakfast meal

Breakfast cooking recipes are quite famous. But it's hard to get up early in the morning to prepare a breakfast meal especially now that it's really cold in the morning and all we wanna do is stay in our warm, cozy bed. So as much as possible, what we want are easy cooking recipes. That is why I thank the universe for providing us with culinary geniuses who are sharing quinoa recipes. Quinoa recipes are easy to do, cooked to perfection in a matter of minutes, and are noted to be healthy recipes. *giggles in glee* I really love quinoa.
Some people prefer to cook quinoa like how they cook and serve oatmeal. A nutritious meal that will keep you energized for the whole day. While some cook quinoa and just add fresh fruits to it, and voila, a simple breakfast recipe that is nutritious and healthy. Quinoa is an amazingly nutritious little grain that is well loved by people especially those who are living a healthy lifestyle.

It's your choice, really, to play with quinoa. In any ways, quinoa is a great easy recipe that you can prepare with other ingredients. 

Saturday, 7 December 2013

Caprese Chicken Breast

Insalata Caprese (salad in the style of Capri) is a simple salad, made of sliced fresh mozzarellatomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish).

If you want your caprese to have a little bit on the side, then this chicken recipe, Caprese Chicken Breast, is a must-try. This dish will  prove you that healthy chicken recipes are great tasting. 


  • 1 T extra-virgin olive oil
  • 2 thinly-sliced chicken breasts, lightly pounded
  • 3 cloves garlic, minced
  • freshly-ground pepper & kosher salt
  • crushed red pepper flakes
  • 1/4 c fresh lemon juice
  • 3 T chopped basil or oregano
  • 2 Roma tomatoes, sliced
  • 4 oz fresh buffalo mozzarella

Preparation Instructions:

  1. Heat olive oil in pan. 
  2. Place chicken on heated pan. 
  3. Add garlic, salt & pepper, and red pepper flakes. Sear on both sides. 
  4. Add lemon juice and basil or oregano. 
  5. Layer tomatoes and mozzarella on chicken. 
  6. Top with extra herbs
  7. Transfer to oven and bake at 425 for 5-10 mins until cheese is melted.
To help you further with this recipe, you can watch this video where Chef Amy Riolo demonstrates how to make caprese style chicken breasts with a mixed pepper medley. 

Enjoy this scrumptious healthy meal!

Thursday, 5 December 2013

Mediterranean Quinoa Salad

Quinoa recipes are really easy to prepare and cook not to mention that it's easy to match with any, at all, recipes. 

Cooking recipes such as Mediterranean Quinoa Salad, is best paired with  with spices like coriander, cumin, paprika, cinnamon, feta, olive oil, parsley, lemon, and mint and makes a very nutritious salad. 

2 cups chicken stocks
2 cups water
1 cup uncooked quinoa, rinsed and drained

1 clove garlic, crushed

2 chicken breast – cooked and sliced into bite sizes

1 large red bell pepper, chopped finely

1 large green bell pepper, chopped finely

½ cup kalamata olives, chopped

1 large red onion, chopped
¼ cup fresh parsley, chopped

½ cup crumbled feta cheese

¼ cup fresh chives, chopped
½ cup fresh lemon juice

¼ cup olive oil

1 tablespoon balsamic vinegar

Salt to taste
Preparation Instructions:
  1. Combine water, chicken stock and garlic in saucepan and bring to a boil. Once boiling, add quinoa, cover and cook at medium-low heat, about 15-20 minutes or until quinoa is tender and has absorbed the water. When cooked, remove the garlic, scrape and transfer quinoa in a large salad bowl.
  2. Stir in cooked chicken slices, red and green bell peppers, olives, onion, crumbled feta cheese, parsley and chives. Sprinkle fresh lemon juice, olive oil and balsamic vinegar. Toss lightly until all ingredients are evenly mixed. Sprinkle shredded feta cheese on top and serve or refrigerate and serve cold.

Saturday, 30 November 2013

Baked Chicken Noodle Casserole

Another one of those cooking recipes that is very easy to do, well-suited for the rush weekdays and lazy weekends, not to mention a chicken recipe that will lift your spirits up, Baked Chicken Noodle Casserole is, perhaps, a member of the healthy chicken recipes that is sent from heaven. 

If you're feeling a bit tired from your work, your relationship, your busy schedule and want to relax and take it easy, this is the perfect recipe for you. It's easy since you just throw in all the ingredients you need and wait for it to cook until it's nice and bubbly. 

  • 6 oz. whole grain egg noodles
  • 6 tbsp. olive oil
  • 8 oz. (1 can) sliced mushrooms, rinsed and drained
  • 6 tbsp. flour
  • 1 2/3 cup fat-free chicken broth
  • 1 cup skim milk
  • Salt to taste
  • 1/2 tsp. coarse ground black pepper
  • 1 cups chicken tenderloin, cooked and diced
  • 1 cup frozen peas
  • 1/2 cup low-fat grated Parmesan cheese

  1. Preheat oven to 350 degrees. Lightly grease a 2 1/2 – 3 qt. baking dish.
  2. Cook noodles according to package directions. Drain.
  3. While noodles are cooking, heat olive oil over low heat in a large skillet. Add mushrooms and sauté until tender.
  4. Blend in flour and stir until mixture is smooth and bubbly.
  5. Slowly add chicken broth, milk, salt and pepper, stirring constantly until thickened. Stir in chicken, peas and cheese. Add noodles.
  6. Spoon mixture into baking dish. Sprinkle extra cheese over top, if desired. Bake uncovered 20 to 25 minutes, or until hot and bubbly.