Tag Archives: chicken

August 22, 2012 · 5:00 am

Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

Vacation is awesome, reality is not.  After two weeks of eating burgers, ice cream, and white wine, it was time for some healthful, vegetable laden eating!  As I was reading through my epic Google Reader list, I stumbled upon a recipe for farro salad.  This recipe sounded healthful, delicious, and used a new food!

Farro is a grain, sort of liked puff wheat.  You boil the farro like pasta and use as you would a couscous or quinoa.  If you want to learn more about farro, go here!  Sriracha is a sauce that is EVERYWHERE and I have been hesitant to use it, I’m not really a spicy girl!  It just looks so cool and I want to be cool!

Using the sriracha as a marinade provided a huge flavor boost for plain chicken.  I still found the chicken a little spicy, but totally manageable and very flavorful.  If I had a cooling, yogurt-based sauce, the chicken would be outstanding!  The farro salad was refreshing and super summery.  The roasted corn and red peppers were sweet and just a bit crunchy.  The onion added more crunch and cilantro is the right herb to accent the other flavors.  I really liked the chewiness of the farro and this salad provides a much needed divergence from typical summer salads.  And, this salad lasted a week in the fridge and it was still tasty!

Print the Recipe!

Sriracha Chicken
Yield – 5 servings

1 tablespoon Sriracha
1 tablespoon olive oil
1/2 tablespoon Italian herb mix
good pinch of Kosher salt
1 pound boneless, skinless, chicken breasts

  1. Place the first 4 ingredients in a gallon size plastic bag.  Add in the chicken and squeeze to mix and cover the chicken.  Set on the counter for about half an hour.
  2. Preheat your grill pan and liberally spray with cooking spray.
  3. Place the chicken on the grill and cook on one side for about 10 minutes and flip over and cook for another 8 minutes.  Check with a knife to make sure the chicken is cooked all the way through.

Roasted Corn & Red Pepper Farro Salad
Adapted from Alexandra’s Kitchen
Yield – 5-6 large servings

2 ears of corn
2 red bell peppers
Kosher salt
freshly ground black pepper
olive oil
1 cup farro
1 bunch cilantro
1 red onion
2 tablespoons olive oil
juice of one lemon
salt and pepper

  1. Preheat the oven 450 F and set a pot of water on the stove to boil.
  2. Cover a baking pan in foil and spray with cooking spray.
  3. Cut the corn kernels off the ears of corn and chop the red peppers to the size of the kernels of corn.
  4. Toss the corn and peppers on the baking sheet with a liberal dosage of salt, black pepper, and olive oil.
  5. Roast for 15-20 minutes or until the corn is roasted and the peppers are soft.
  6. Add the farro to the boiling water with a big pinch of salt.  Cook for 15 minutes or until the farro is al dente.
  7. Chop the cilantro and red onion and add to a large bowl.
  8. When the farro is cooked, drain and add to the cilantro and red onion.
  9. Squeeze the juice of a lemon over the farro and add the olive oil, salt, and pepper.  Toss to combine.
  10. Add in the roasted corn and peppers.  Taste and add more salt, pepper, or oil as needed.
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April 23, 2012 · 5:00 am

Pulled Salsa Chicken {Roommate Dinner}

Here is a little known fact – I do eat meals!  On the weekdays I usually eat a salad with soup or make a sandwich or eat the same entrèe for 4 nights in a row.  It can be tedious cooking for one.  On Sunday nights the roommates and I like to share a roommate dinner.  We make real meals with salad, entrèe, and dessert.  When this tradition started a few years ago over on Clinton Ave., it was just Ruth and I taking turns.  When Stacey started cooking, she joined the rotation.  So every 3 weeks, I search my Pinterest board for the perfect dish to inspire my roommate dinner.

I knew this dinner would need to be a make ahead one because we had been on Spring Break (the joys of living with teachers!) all week and were going to see a mantiee of the Newsies on Broadway.  By the way, Newsies is awesome, very fun with excellent dancing and singing.  We sat on the porch drinking some Skinny Girl Margaritas, eating, chatting, and enjoying the close a beautiful week!

The tacos were super easy to make!  Just dump the ingredients in the crock pot, turn it on for a few hours, come back, shred, and mix together.  There was a lot of flavor and all they needed was a little dollop of gauc and 0% Greek yogurt.  Delicious!  I made everything in the morning before the show, covered it well, and put in the fridge.  All I had to do when we got home was shred the chicken, set the table, and put everything out.

Menu

  1. Pulled chicken tacos – see recipe below
  2. Mixed greens with tomato, avacado, red onion, and lime vinegrette
  3. Guacamole made in the style of Mexico according to Ruth
  4. Grasshopper Pie

Pulled Chicken Tacos
Adapted from That’s So Michelle
Yield – 5-6 servings

1.34 pounds skinless chicken breasts (obviously the amount can vary some, my chicken had bones in)
2 jars salsa (I used one medium and one mild to control the heat level)
1 can (15 ounces) drained and rinsed black beans
8-12 small tortillas (I put the leftover chicken on a salad)
Greek yogurt or sour cream
Guacamole
Cilantro for garnish

  1. Place the chicken, beans, and salsa in a crock pot.  Turn on low and cook at least 6 hours or until the chicken is cooked all the way through.
  2. Pull the chicken out the crock pot and let cool for a few minutes.  Using 2 forks, pull the chicken apart and add back into the salsa and bean mixture.
  3. Heat the tortillas in the microwave for about 45 seconds.
  4. Scoop some of the mixture on a small tortilla, I recommend 2 per person, and top with a dollop of yogurt and guacamole.

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