Smoky Chicken Paprikash

Today is the last day to participate in the Bloggers Bake for Hope bake sale.  Please take a look, the treats look amazing, and all the profits go to breast cancer research!  Thanks for all of your participation :)

http://bloggersbakeforhope.blogspot.com/

It's finally Friday!  Feels like it's been a long week, I haven't been feeling the best and am looking forward to a weekend of hopefully getting back on track.  This dish would be great if you decide to stay in and cook on a Friday night.  It's not too much fuss and it's a different, very tasteful, meal. 

Start by cutting chicken breasts into 1 inch pieces, and season with salt and pepper to taste. 

Heat a large skillet over medium high heat and add two teaspoons of oil, I used olive oil.  Add the chicken to the pan and cook for around 5 minutes, to sear.  Then transfer to a plate and tent with foil to keep warm.

Add the remaining 2 teaspoons of olive oil and the bell peppers and onions to the skillet.  Saute, stirring occasionally, until softened.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the white wine and cook, stirring frequently, until nearly evaporated, around two minutes. 

Then add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet and reduce heat to medium low and simmer until chicken is just cooked, around 2-3 minutes.

In a small dish, whisk the flour into the sour cream.  Slowly add to the sauce and simmer for another three minutes.

Stir in the dill and lemon juice and season to taste with salt and pepper.  I started cooking brown rice around the time I was finished searing the chicken, and served the mixture over brown rice.

I really enjoyed this dish, and I think C did as well.  The peppers add a little spice, and the dill and paprika add a ton of flavor as well.  It wasn't too spicy, as I think the lemon kind of dulled that down.  It was very filling, and we had a lot leftover!  Here's the kicker - 325 calories!!!  That's if you serve over orzo pasta, so I lessened the count by serving over brown rice.  Enjoy.

I hope everyone has a great, relaxing weekend, espeically the Mothers.  Happy Mother's day to all of you, especially to my awesome Mother :)  See you back here on Monday!

Smoky Chicken Paprikash

Adapted from Fitness Magazine

Serves 4

4 teaspoons olive oil

1 1/4 pounds boneless chicken breasts cut into 1 inch pieces

1/2 teaspoons salt, plus any additional to taste

1/4 teaspoons ground black pepper, plus any additional to taste

2 medium red bell peppers, thinly sliced

1 large onion, thinly sliced

1 tablespoons fresh minced garlic

1 tablespoon paprika

1/2 cup dry white wine (I used Riesling because it's what I had, and it was fine)

1 cup canned crushed tomatoes

1/2 cup reduce-sodium chicken broth

1 teaspoon flour

1/3 cup reduced fat sour cream

2 tablespoons dill

2 teaspoons fresh lemon juice

Cooked whole wheat orzo pasta, or brown rice

Heat a large skillet over medium high heat, add two teaspoons olive oil.

Season the chicken with salt and pepper, add to the pan.

Cook for 2-3 minutes to sear, turn and cook for another 2-3 minutes.

Transfer the chicken to a plate and tent with foil to keep warm.

Add remaining oil, bell peppers and onion to the skillet. 

Saute, and stir occasionally until softened, around 7 minutes.

Add the garlic and paprika; saute until fragrant, around one minute.

Add the wine and cook, stirring frequently, until nearly evaporated.

Add the tomatoes and chicken broth and bring to a simmer.

Return chicken to the skillet, reduce heat to medium low and simmer until chicken is cooked through.

In a small dish whisk the flour in the sour cream.

Slowly add the sour cream to the sauce, and simmer for another three minutes.

Stir in the dill and lemon juice and reason to taste with salt and pepper.

Serve chicken over orzo or brown rice if desired.



Smoky Carrot Hummus

I hope everyone had a nice weekend.  I was a no-show blogger on Friday, hope you can forgive me!  I figured those brownies were sweet enough to cover two posts :)  Since I ended last week with a pretty sinful dessert, I thought I'd start this week out healthy.  I had never thought to combine carrots with hummus, but had seen this on the menu of a Greek restaurant near my apartment and thought it sounded interesting.  I was a little nervous since I've never made hummus before, but it turned out great!  The carrot taste really takes the backseat to the garlic and paprika flavors, and I really enjoyed it.

The recipe says to rinse a pound of carrots and chop into large chunks.  Toss with two teaspoons of olive oil and lightly salt.  Roast in the oven at 400 degrees F for around 30 minutes, until carrots are fork-tender.  My Mom was here to help me with this, and she thought it'd be easier to cook on the stove.  You can do it which ever way you think works best!  When they're finished cooking, set aside and let cool.

While the carrots are cooling, you can get the rest of the ingredients ready.  Mince two cloves of garlic. 

Yay, I got to use my food processor again.  Still wasn't the easiest to get put together and get working, but better than the first time, so I'm improving.  Add the garbanzo beans, two tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.  Blend with food processor until starting to look smooth.

Once the carrots have cooled, add them to the food processor.  Pulse or blend until combined.  If you need to add additional olive oil because the consistency is too thick, go ahead!

Serve with crackers or pita chips.  We ate with pita chips, and it was the way to go!  Although the blending can take a little while, I found I had to stop and scrape the sides to get everything combined nicely, it was worth it. You get a little hint of carrot flavor, but really I could taste the garlic, paprika, and Chile powder.  It's more a smoky hummus (hence the name,) but not too spicy.  It's also addicting, and this recipe makes a lot.  I would recommend making it if it you have a party, and need to bring an appetizer.  Really enjoyable dish, and always nice to try new things!  Happy Monday everyone, see you tomorrow.

2 days until Bloggers Bake for Hope baking sale begins! 

Check it out http://bloggersbakeforhope.blogspot.com/

Smoky Carrot Hummus

Adapted from: "The Year In Food"

1 pound carrots, rinsed

3/4 cup cooked garbanzo beans, rinsed and drained

3-4 tablespoons olive oil

1 lemon, juiced (about 3-4 tablespoons)

1 tablespoon sesame seeds

2 cloves garlic, minced

2 teaspoons paprika

1/2 teaspoon cumin

1/4 teaspoon chiptole Chile powder

1/4 teaspoon sea salt

Preheat oven to 400 degrees F.

Chop carrots into large chunks.

Toss in two tablespoons olive oil and lightly salt.

Roast for around 30 minutes until carrots are fork-tender.

Set aside to let cool.

Meanwhile, mince garlic and get all other ingredients ready.

Using either a blender or food processor, add garbanzo beans, two tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.

Blend until starting to become smooth.

Once carrots have cooled, add them to the food processor.

Pulse until well combined.

You might need to add a couple more tablespoons of olive oil if the consistency is too thick.

Garnish with paprika and serve with crackers, bread or tortilla chips.