Tomato Skillet Chicken

I love meals you can make in a skillet.  They are usually quick and simple, so they are great for those days you don’t feel like working hard to make a good meal.  This recipe is especially nice because I utilized lean meat (chicken) and brown rice with vegetables – so it is good for you too!

Skillet chicken

Although this is a skillet recipe, you cannot just throw everything in at once.  There is a special order that makes the meal work.  I have outlined the steps below to make it even easier.  It usually takes 30-40 minutes to make, depending on your rice.  You can also marinate the chicken for longer if you prefer, I simply didn’t have time to leave it set overnight.  It is easy to personalize this dish as well.  You could easily swap out a different type of meat or a different type of vegetable.

Approximately 1 lb of chicken strips of breast (usually 2-4)

1/4 cup of balsamic vinaigrette

1 Tablespoon of oil

2 cloves of garlic, minced

1 (14 oz) can of diced tomatoes

3/4 cup of brown rice

1 cup of water

1 Tablespoon fresh cut basil

1/4 cup of grated low-fat swiss or mozzarella cheese

Step 1: Place chicken in a plastic bag with vinaigrette.  Let marinate in the refrigerator for 15 minutes.

Step 2: Warm oil in a large skillet or saucepan.  Cook marinated chicken in the pan.  The pan should seem too large for the chicken.  It’s ok, there is a reason for this.  Place chicken to the side when it is fully cooked.

Step 3: Place garlic and canned tomatoes (juice and all) in the pan.  It’s alright if there is still some drippings from the chicken.  That makes it more delicious! Cook until fragrant.  This should only take a minute.  Add rice and water.  Bring to a boil.  Then, add basil and reduce to a simmer.  Cook and let rice absorb the liquid.  This will take a different amount of time, depending on the type of the rice you have. Mine took about 30 minutes.

Step 4: When rice is nearly done, uncover and add chicken.  Sprinkle cheese over top and let melt.  Serve and enjoy!

Hello world!

Zucchini BreadThis is the beginning of something beautiful – a food blog.  I have been an amateur foodie living in a city of delicious and delectable food for a couple of years now.  After years of reading about food, enjoying it, and experimenting with it, I finally decided to write about my own endeavors in it.

For my first post, I chose something simple and delicious – Zucchini bread.  As you might know, zucchini is a summer squash, meaning it is coming out of most people’s ears this time of season.  Now, I often make savory dishes with zucchini, but zucchini bread is a great way to make your veggies a yummy, chocolaty treat.

I modeled this particular dish after a recipe I found in the Joy of Baking.  Most chocolate zucchini breads have chocolate chips or melted chocolate in it.  I skipped this step because I wanted a slightly sweet treat, but I also wanted to feel like I was still eating something good for me, not just chowing down on chocolate.  Instead, this bread has some nice spice with a subtle chocolate flavor.  It’s actually very light, airy, and decadent.  This recipe could certainly work as breakfast or a sweet after-dinner treat.

1 1/2 c raw, shredded zucchini (one medium zucchini shredded)

1/2 c all-purpose flour

1/2 c whole wheat flour

1/2 c unsweetened cocoa powder

1 tsp baking soda

1/4 tsp baking powder

dash of salt

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp nutmeg

1/2 c canola oil

1/2 c granulated white sugar

1/2 c light brown sugar

2 large eggs

1 tsp vanilla extract

Preheat oven to 350 degrees and place rack in the center of the oven.  Grease a 9×5×3″ loaf pan.

In a bowl, whisk together the flours, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.  Set aside.

In a bowl beat the oil, sugars, eggs, and vanilla extract until well blended.  Fold in the grated zucchini.

Add the flour mixture, beating just until combined.   Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 5o minutes.

Cool completely before cutting.