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Laney's Recipes

Anyone can cook!

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Meats

Chicken Paella 



Ingredients: 

  • At least 500 grams of chicken, cut into bite size pieces
  • 1 white onion, diced 
  • 1 can of artichokes 
  • 1 can of diced tomatoes 
  • 1 red Pepper, sliced 
  • A large handful of fresh green beans (or really any other kind of bean) 
  • White rice 
  • Chicken broth
  • A head of garlic 
  • Salt, pepper, paprika 

Put your chicken broth in a pot and begin to heat it. It shouldn’t boil but it should come close. 

Then, start with the onions in a big skillet. Cook them in olive oil until they’re a little soft. Move them to the outskirts of the pan to make room for the chicken. 

Season your chicken bites with salt, pepper, and paprika and toss them in the pan with a ton of garlic and hopefully sear the chicken bits so they’re just the perfect amount of burnt. 

Now, move the chicken to one half of the pan and toss in your beans, red pepper, and dump the entire can of diced tomatoes on top of the veggies and let that boil a bit. The chicken should be ok on its own for a minute. 

Now, sprinkle in some rice (less is more, just a small dusting) and stir it into everything. Add more spices now if you think you should. 

Last, pour in your hot chicken broth. It should be enough to cook the amount of rice you added, so be smart. Push the rice down and wait.

When most of the liquid has boiled off. Smush some artichoke hearts in there. They only need to be heated so this can happen at the very end. 

Let the chicken broth boil off until the precise moment that just some of the rice starts to burn on the bottom of the pan. This will add to the flavor. 

Serve with lemon on the side. 

Searing the chicken
Adding veggies
Mixing in the rice
Adding in chicken broth

Leftovers are the best part!!!

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Chicken Salad 

Ingredients:

  • Rotisserie chicken, shredded
  • Scallions, chopped
  • Celery, chopped
  • Grapes, cut in half. Red or green is fine.
  • Dried cranberries
  • Sliced almonds (you should buy them this way)
  • Equal parts mayo and unflavored Greek yogurt
  • Dill
  • Parsley
  • Salt and pepper

Shred the rotisserie chicken as you pull it off the bone, or if you’re feeling really inspired, bake and shred your own. Throw that in a large bowl.

Cut up about a quarter to a half a cup of scallions, celery, and grapes.  Put them in the bowl with the chicken.

Add another quarter to a half cup of dried cranberries and sliced almonds.  All these measurements are open to interpretation, as well as what you add.  I’ve seen recipes that also include pecans and even one that had dijon mustard, so go crazy.  I’d generally shoot for a 50/50 ratio of chicken to “other.” It is CHICKEN salad after all, so don’t drown out the protein.

At the end, I add a full cup of unflavored Greek yogurt (the individually packaged size) and stir up everything in the bowl.  If you feel that things aren’t coated enough, add a little mayo too or some more Greek yogurt.

Coat the top of the mixture with a little dusting of parsley and dill. Add salt and pepper to taste. Stir one more time and refrigerate.

Serve on croissants, cucumber slices, crackers, or whatever makes you happy!

 

Beef and Broccoli Stir Fry



(Note: Pictured is the veggie and rice mixture prior to adding the rice.  In this instance I threw in chicken too because why not?)

Ingredients:

  • 1 package of stir fry beef (approximately 300g) (the grocery store will usually sell it presliced to perfection)
  • beef seasoning (salt, pepper, onion powder, garlic powder, etc.
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 head of broccoli, cut to sizes of your preference
  • 3 cloves garlic, chopped
  • chili pepper paste (see Note 1 for the kind I use)
  • soy sauce
  • 2 brown rice, cooked

First start off by seasoning your beef! Just lay it all out all over the counter maybe on some tin foil or something and sprinkle away.

After that I’d probably start the rice.  In my rice cooker, I have a little plastic container that I can put the broccoli in so that it can be steamed with the moisture from the rice which is pretty clutch.  If you don’t have this major convenience then you’ll have to boil your broccoli, and DON’T do that now because it’ll get very cold or very soggy by the time the rest of your food is ready. Start the rice in a pot on the stove with a 2:1 water to rice ratio.

Chop up all the veggies.  If you’re like me, you won’t have a pan big enough for all the veggies AND all the meat, so I have to do them one at a time.  I first brown all the meat in olive oil and chopped garlic.  Then I take it out and throw in all the veggies and cook those til they’re soft with a little soy sauce.  Then I add the meat back in on top, throw in my chili paste and mix that up til it looks delicious.

Now you can boil your broccoli if you’re going to do it that way.  Should be done in about 3 mins.

Add the broccoli to the beef and veggie mixture.  Add more soy sauce or chili paste to taste.  Serve over brown rice.

Macros:
Based on 1/4 of recipe
Calories: 296
Fat: 5.8g
Protein: 24.6g
Carbs: 40.5g

Notes:

  1. This is the chili paste I use.  It can be found in the international foods section I believe.

chili garlic sauce.jpg

Baked Salmon 


Season salmon with

  • Dill
  • Fresh garlic
  • Salt and pepper
  • Lemon slices

Cook 20 mins or until cooked all the way through either on a cookie sheet or just wrapped in tin foil.

Squeeze lemon juice on top for taste

Macros:
Per 100 grams (salmon)
Calories: 88
Fat: 0.9g
Carbs; 1.8g
Protein: 18.5g

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