Friday, October 29, 2010

Fall and Halloween Decorations

Fall is in the air. The nights are chilly, and the ghouls are ready to come out. As we prepare to hand out candy to lots of little goblins and eat chili dogs (Halloweenies) on Halloween night, here are some pics of my fall decorations. I am no Martha Stewart or Mary Carol, but I enjoy the touch of fall in my home.

Thursday, October 7, 2010

Margarita Chicken and Cilantro Lime Rice

Margarita Chicken

This recipe is adapted from a recipe on


4 chicken breasts, boneless and skinless or 8 chicken tenders

1 whole Avocado, diced


1-2 whole Limes

1 whole Orange, plus one cup of orange juice

¼ cups Olive Oil

⅛ cups Tequila

½ teaspoons Chile Powder

1 teaspoon Salt

¼ teaspoons Paprika

½ teaspoons Ground Cumin

¼ teaspoons Cayenne Pepper

¼ teaspoons Black Pepper

1 clove garlic, minced

¼ cups Fresh Cilantro, chopped

2 Tablespoons sugar

Preparation Instructions:

For the marinade: Zest the orange and limes into a bowl. Juice the orange and limes into the same bowl. Add orange juice Add remaining marinade ingredients. Whisk together. Reserve half of the marinade to use as a sauce (note that you will add the two tablespoons of sugar into this sauce.) Pour the rest over the chicken. Refrigerate for 1-3 hours.

At this point prepare the Cilantro Lime Rice (see recipe below).

Remove chicken from marinade and cook the chicken on the grill until no longer pink. Pour remaining marinade into the pan and cook until reduced by about half, about 5 minutes. (Don't forget to add sugar--you may add more to taste.)

To serve: cover a plate with Cilantro Lime Rice. Top this with the chicken and then the diced avocado. Pour sauce over entire dish. Serve with tortilla and chili beans.

Cilantro Lime Rice

1 cup long grain white rice or basmati rice

1 Tablespoon butter

1-2 small limes, zested and juiced

½ teaspoon salt

½ cup of cilantro, chopped


Prepare rice according to package directions, adding the butter, salt, lime juice and lime zest. When rice is cooked, fluff and add cilantro.

Wednesday, October 6, 2010

Comfort Food

Creamy Chicken and Noodles


4 chicken breasts, boneless, skinless

1 package wide egg noodles

2 Tablespoons cornstarch

1 cup cold milk

Chopped vegetables (optional), i.e steamed asparagus, peas, carrots, broccoli, etc

½ tsp. Salt

½ tsp. Pepper

½ tsp. Thyme


Boil chicken, thyme, salt and pepper until tender; remove chicken from stock, defat if necessary. Shred chicken and reserve until noodles are cooked. Cook noodles in chicken broth; drain. Return noodles to pan, cover with skim milk, and turn heat on medium. While heating, mix 2 tablespoons cornstarch in 1 cup cold milk. When milk is hot, add cornstarch mixture while stirring, add chicken and vegetables if desired. Season with salt and pepper. Serve over mashed potatoes.

Tuesday, October 5, 2010

Asian Mandarin Orange and Pear Chicken Salad

Time for a healthful dinner!

Mixed spring salad greens
Grilled or baked chicken tenders, sliced
Cilantro, chopped
Sliced pear
Mandarin oranges
Caramelized pecans
Dressing--Kraft Light Asian Toasted Sesame Reduced Fat Dressing

Toss and serve!