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!

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Chicken Tortilla Soup

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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!

Sonia's Stuffed Chicken Breast

8 pieces chicken breast halves
4 tablespoon olive oil
2 red pepper cut into half moon pieces
16 slices swiss cheese
16 slices virginia ham
16 pieces bacon
1 cup grated parmesan cheese
garlic salt and pepper to taste

Pound each piece of chicken and season with garlic salt and pepper. Cook chicken in olive oil over medium high for 1 minute each side and set aside. Layer each piece with red pepper, 2 pieces of jam and cheese. Fold and wrap with two pieces of bacon outside using toothpicks if necessary. Preheat oven 350 degrees. Place chicken in a baking pan, and bake for 20 minutes. Pour cheese on top and bake for 10 more minutes or until cheese melts. Serves 8

Sonia's Chicken Breast Parmigiana

6 chicken breast
6 pieces square mozzarella cheese
1 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 eggs
2 egg whites
1 jar marinara sauce
1/4 cup canola oil
salt and pepper

Pat dry chicken. In a bowl beat eggs, salt and pepper. Place bread crumbs and parmesan cheese in 2 separate shallow plates. In a large skillet heat the oil over medium high. Dip each cutlet in the egg mixture and then in the bread crumbs so both sides are evenly coated. Fry the cutlets in the hot oil for 3 minute each side and remove from heat. Pour 1/2 marinara jar in the bottom of baking dish. Place the chicken and spread the rest of marinara on top. Cover each piece with mozzarella cheese. Bake 450 degrees for 5 minutes or until cheese is melted. Serves 6

*This dish is great with a side of simple pasta.

Sonia's Veal Cutlets with Pears

6 veal cutlets
2 pears cut into thin pieces or apples
1/4 cup fresh lemon juice
2 teaspoon honey
3 tablespoon olive oil
garlic salt and pepper

Season the veal with garlic salt and pepper. In a bowl mix pear, lemon juice, honey, salt and pepper. In a large pan heat oil very high and brown veal, about 1 1/2 minutes per side. Place veal in a baking dish and wait 5 minutes for next step. Top veal evenly with pears mix. Broil for about 4 minutes. Serves 6

Chicken Breast with Blueberry Sauce – Served with Basil Tomato Pear Salad

4 pieces chicken breast
2 tablespoon olive oil
garlic salt and pepper

Sauce
1/4 cup red wine
1 cup blueberries
2 tablespoon honey

Season breast with garlic salt and pepper. In a shallow pan heat oil over medium and cook chicken breast until done, about 6 minutes per side. Remove chicken breast and pour all the sauce ingredients into pan scrapping the bottom of pan. Let it simmer for 5 minutes, stir and pour over chicken. Serves 4

Salad
1 big juicy tomato cut into 1/4″ round pieces
1 pear cut into round thin slices
8oz fresh mozzarella cut into thin round slices
10 basil leaf
olive oil and balsamic vinegar
salt and pepper

*I created this recipe last night and I can not believe how great it came out, just in my first try!

FYI- Blueberries are packed with vitamin C.
In just one serving, you can get 14 mg of Vitamin C – almost 25 percent of your daily requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries.

Blueberries are dynamos of dietary fiber.Research has shown that most of us don’t get enough fiber in our diets. Eating foods high in fiber will help keep you regular, your heart healthy and your cholesterol in check. A handful of blueberries can help you meet your daily fiber requirement.

Blueberries are an excellent source of manganese.
Manganese plays an important role in bone development and in converting the proteins, carbohydrates and fats in food into to energy. Blueberries are leaders in antioxidant activity.

Cindi's Easy Roasted Chicken

The coastal weather can be unpredictable.  Foggy… sunny… foggy… sunny.  I spent today in the garden.  It was a lovely day.  The fog and sun were in a fierce competition today and in the end, the fog won out!  By late afternoon, the very same time I was thinking to myself….”What is for dinner tonight?”..  It was clear,  a roasted dish was the perfect choice.  So, with that thought, I head out to Whole Foods for chicken and some root veggies!   I needed something scrumptious, healthy and easy.  I did garden all day and I am exhausted!   I decided on chicken pieces rather than the whole chicken.  Roasting chicken pieces, rather than the whole chicken, would speed up the cooking time and provide everyone the piece they enjoy most while allowing me to buy only what I need.  Whether you make this dish for your family, or a dinner party, both are sure to find it most scrumptious!

 

2 large bone in chicken breast pieces with skin on

2 chicken legs, thigh bone attached with skin on

2 large parsnips

2 large carrots

4 large yukon gold potatoes cut in half

1 large fennel (bulb only).  Save fennel fronds to beautify dish when serving.

1 small brown onion cut into quarters

8 sprigs fresh thyme

8 sprigs fresh rosemary

4 fresh sage leaves

3 tablespoons extra virgin olive oil

4 tsp butter

1 tbsp chopped garlic (I use Penzeys dehydrated)

1 tsp kosher salt

1/2 tsp pepper

salt and pepper for seasoning

optional: additional dab of butter to be added to top of potato before roasting

 

Preheat oven to 400 degrees.

Cut and peel carrots and parsnips and put onto baking sheet.  Cut fennel into thick slices and add to baking sheet.  Add potatoes leaving cut side up.  Add onion.  Drizzle half the olive oil over veggies, sprinkle with salt and pepper and mix about evenly coat all veggies.

Season chicken pieces with salt and pepper.  Separate skin from meat creating a flavor pocket and stuff into each pocket :  1 sprig rosemary, 1 sage leaf, 1 sprig thyme, a bit of chopped garlic and 1 tsp butter into each piece of chicken.

Sprinkle remaining garlic and  herbs over chicken and veggies and drizzle with remaining extra virgin olive oil.

Bake at 400 degrees about 20 minutes, until chicken begins to brown.  After chicken has started to brown, reduce heat to 350 and cook for another 60 minutes or until meat is cooked through.

Remove chicken from oven when done cooking and let rest in pan for 10 minutes.  This will allow the juices to settle back into the chicken.

Use reserved fennel fronds to plate before serving.

Serves 4

 

 

Sonia's Lemon Rosemary Chicken – Recipe

1 whole chicken
2 tablespoon salt
2 tablespoon fresh black pepper
3 tablespoon olive oil
6 minced garlic cloves
4 lemons cut into 4 pieces
6 fresh rosemary springs

Preheat oven 375 degrees. Mix salt, pepper, oil and garlic and season the chicken inside and out. Place de lemons and rosemary inside the cavity. Baked until top of chicken start to turn gold. Lower the temperature to 350, cover and cook for 1 hour. Pour juices on top before cutting the chicken and reserve some for gravy. Serves 6

*This recipe is inspired by my friends from Spain