Category Archives: CHICKEN , TURKEY, AND VEAL

Lime Chicken Breast strips in a Broccoli sauce

10 chicken breast tenders
2 1/2 tablespoon olive oil
2 teaspoons lime zest
1 juice of lime
2/3 cup of 2% milk
1 can low fat cream of broccoli
2 cup fresh broccoli pieces or lots more if you love broccoli (just top dish with additional cooked broccoli after dish is done)
1 cup lite cheddar cheese
salt and pepper to taste

Pat dry chicken and season with salt and pepper. In a pan heat the oil over medium high. Seared chicken 2 minutes each side and set aside. In the same pan lower the temperature to medium, add the milk, lemon juice, lemon zest, cream of broccoli and fresh broccoli, scrapping the bottom, cover and cook for 4 minutes. Stir and cook for another 3 minutes. Stir and place chicken on top of mix and sprinkle with cheese. Cover cook for 1 minute then uncover and cook for 3 more minutes. Let it sit for 1 minute minute and serve. Serves 4-6

*pair it with a salad, baked potato, rice or pasta.

Even my very picky son will eat this dish, Coqui!

FYI-Broccoli is a rich source of a variety of biochemicals that are known to fight cancer. One of the most well known and extensively studied is the isothiocyanates. These powerful chemicals are though to stimulate certain enzymes produced by the liver which act to neutralize the effects of cancer causing agents that enter the body. The result is less damage to DNA which can give rise to tumors. These chemicals are so powerful they have even been shown to slow down the progression of existing cancer cells.

Parmesan/Garlic Chicken Breast Strips

This recipe is one of my favorite for kids
8 pieces chicken breast strips
1/2 cup shredded parmigiano reggiano (better consistency than grated)
1/2 cup garlic and herbs bread crumbs
3 garlic cloves, crushed very well
2 tablespoons butter
salt and pepper
3 tablespoons sunflower oil

In a bowl mix cheese, bread crumbs with some fresh pepper. In a cup heat butter and mix with garlic, pour into mix and stir until blended. In a pan big enough to fit all chicken heat sunflower oil. Dry chicken with paper towel, season with salt and pepper and press hard each side into the mix. Cook over medium heat until golden brown, around 3 to 5 minutes per side. Serve warm

BBQ Lemon-Garlic Chicken

lemon chicken

1 1/2 pounds chicken pieces
the juice of 4 lemons
2 tbsp lemon zest
6 crushed garlic cloves
2 tbsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp BBQ sauce
3 tbsp olive oil
1 tbsp black pepper
2 tbsp sea salt

1 lemon for garnish

Mix all ingredients but chicken. Place chicken pieces in a gallon ziplock bag. Pour seasoning on top and mix well. Refrigerate for at least 2 hours. Take chicken out of the refrigerator 30 minutes before cooking. Heat BBQ high for 15 minutes. Lower BBQ to medium and place chicken pieces. BBQ for 6 minutes on that side. Lower heat to low and BBQ the other side for 6 to 8 minutes for chicken breast with bones and 3 to 6 minutes for smaller pieces.

Serve it with your favorite sides. For me is rice, beans and plantains
pollo y arroz

Sonia's Slow Cook Curry Ginger Chicken Over White Rice

2 pound chicken drums and thighs with no skin or 1 whole chicken cut into pieces
2 tablespoon olive oil
2 cups chicken broth
1 1/2 cup tomato sauce
1 1/2 cup beer
1 onion cut into small pieces
5 garlic cloves
4 sliced carrots
1 package frozen peas
3 tablespoon curry or 4 if you desire a stronger curry flavor
3 tablespoon ground fresh ginger
2 tablespoon soy sauce
1 tablespoon honey
salt and pepper

* optional
1 tablespoon garam masala (this spice will add an indian twist)
1 tablespoon of red pepper flakes (this will make it spicy)
* double the recipe for big parties

In a deep pot heat the oil over medium high, season the chicken with salt and pepper and cook for 3 minutes stirring occasionally. Add the onion and garlic and cook for 4 minutes or until garlic starts to turn brown. Add the rest of ingredients but the carrots and peas, cook in high until boil. Reduce heat to low, cover and let it cook for 1 1/2 hour stirring every 20 minutes. Add the carrots and peas and cook for 10 minutes. Serve over white rice. Serves 6

*you will never know how much the picky eaters love this dish!

Chicken Tortilla Soup

4 soft corn tortillas, cut into 1-by-2-inch strips or just tortilla chips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into pieces
1 yellow onion diced small
1 green pepper dice small
3 minced garlic cloves
1 small can of corn drained
1 cup drained black beans
1 tablespoon ground cumin
2 14-ounce can reduced-sodium chicken broth
1 15-ounce can diced tomatoes, preferably with green chiles
1/4 teaspoon freshly ground pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1 cup Mexican cheese
salt and pepper to taste

Preheat oven to 350 degrees. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned. In A deep pan heat oil. Season chicken with salt and pepper and cook stirring occasionally, until beginning to brown. Transfer to a plate. Add peppers, onion, garlic, cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, beans, corn,tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender. Return the chicken and any accumulated juice to the pot and cook, until heated through, about 5 minute. Remove from the heat. Stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
You and serve lime on the side for garnish

Sonia's Apple, Curry and Ginger Whole Chicken – Recipe

1 whole chicken cut into pieces and skin removed
3 tablespoon olive oil
3 red apples cut into pieces
2 onions cut into small pieces
1 cup low fat coconut milk
1/2 cup fresh cilantro cut into small pieces
5 garlic cloves minced
1 tablespoon fresh minced ginger
2 tablespoon curry
1 cup fat free half & half (Land Lake) or 1 cup cream
1 tablespoon cooking splenda or 1/4 cup reg sugar
salt and pepper to taste

In a pot heat the olive oil over medium, cook the onion, garlic, apple and salt for 4 minutes. Add the chicken, cook stirring occasionally for 10 minutes. Add the rest of ingredients, stir and cover. Cook for 30 minutes. Serve with white rice or pasta.

*This recipe is great for casual and friendly entertainment

Easy Enchiladas

1 pound of cooked shredded chicken breast, shrimp cut in half or steak cut into pieces.
2 tomatoes cut into pieces or just one can of drained diced tomatoes
1 cooked big potato diced
3 tablespoon olive oil
1 onion cut into small pieces
4 minced garlic cloves
8 pieces swiss cheese
1 can red or green enchilada sauce
1 small can tomato sauce
salt and pepper
16 corn tortillas
cilantro for garnish

Preheat oven 375 degrees. In a pan heat oil and cook onions, garlic and tomatoes with salt and pepper for 10 minutes, let mixture cool for 2 minutes. In a bowl mix the shredded chicken, dice potatoes, mixture, and half a can of enchilada sauce. Heat the tortillas in the microwave for 2 minutes. In a pyrex pour the other half of enchilada sauce on the bottom. Take two tortillas together and fill with mixture, fold and wrap with a piece of cheese. Place enchilada on pyrex and keep doing the same until you line up the 8 enchiladas. In a straight line pour the tomato sauce on top of cheese. Cover and bake for 20 minutes. Uncover and cook for 5 more minutes. Serves 8

*Serve with guacamole, refried beans or just a salad on the side.

Living in Los Angeles for 10 years made me understand mexican cuisines a lot better. This recipe was inspired by my sons nanny, te quiero Edith!