First Day of Winter Time Dinner (Photos)

At 03:00 this morning in Western Europe, we fell back to "Winter Time" setting our clocks back 1 hour. Two good things came from this, I get to watch the Saints play at 18:00, our time and I created an early Sunday Dinner! Here it is from start to plate: couscous with organic baby spinach, garlic & basil. Wilted veggies; spinach, cabbage, carrot ribbons, red bell pepper, red & yellow onion, fresh minced ginger, garlic, cilantro and red pepper flakes, and chicken, oven baked with sweet soya sauce, habanero sauce, garlic, cilantro and lemon juice.

Spinach & Feta Stuffed Chicken Breasts with Roasted Veggies

Oh yes!! I love stuffings! All kinds of stuffings! They make food-life more interesting. I got my hands on 2 beautiful little free-range, organic chicken breasts. They were boneless but the skin was left on. This makes for a lovely little crunchy layer on top of this dish.

I washed these little babies and set them aside. Now its time to prepare the stuffing!!

Spinach & Feta Stuffing

1 1/2 cups frozen chopped spinach, thawed and drained of ALL liquid
1 large toe garlic, minced
1 tbsp minced fresh basil
1 tbsp minced fresh curly parsley
1 teaspoon crushed red pepper flakes
Salt to taste
1 teaspoon Creole Seasoning
1 shallot, minced
1/2 cup marinated feta cheese, coarsely chopped
1/2 tbsp olive oil or use the oil from the feta cheese

Place all of the ingredients into a bowl, mix well and set aside.

Let's prepare the chicken breasts for stuffing! Slice the breasts through the middle, butterfly them. Season them on each side with a little Creole Seasoning, and salt and pepper to taste. Separate your stuffing into equal amounts to put onto chicken breasts.

Fold the chicken over, skin side up and sprinkle with paprika and drizzle with a little olive oil.

Preheat oven to 190C and set the chicken aside while you prepare your vegetables for roasting.

You can use any veggies you'd like to roast. I usually go with things I find that are fresh and beautiful in the market. I used, these lovely, small, waxy potatoes that were a gift after a concert from a little town called Fitjar here in Norway, fresh Brussels sprouts, shallots, peeled and sliced in half, shitake mushrooms, stemmed and sliced, carrots, peeled and sliced, minced garlic, salt and pepper to taste. Okay, here's where it gets interesting! I know a lot of people hate Brussels sprouts, but give them a chance! Put all of the veggies in a baking dish and drizzle with olive oil, balsamic vinegar, (I like to use a balsamic creme) and molasses syrup. Sprinkle with Provence herbs (I use the kind with lavender) and give it a good stir so that all of your veggies are coated. Cover with aluminium foil, shiny side down.

I put the chicken and the veggies into the oven at the same time for 40 minutes. At the 30 minute mark, I uncover the veggies.

Voila!!!! Deliciousness!!!

Your house is going to smell sooooooo good while this cooks! Your belly will be equally happy when you eat this.

Now...

Go, eat!!

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Crispy Oven Baked Parmesan Chicken

Most people on Planet Earth, love crispy crunchy chicken. Fried Chicken is a beautiful thing, we all understand that, but it can be, very literally, a hot mess to prepare and it's not the most low fat dish in the world. Here's a delicious way to still enjoy that crunchy goodness without the hot oil and high fat content that comes from frying.

I didn't come up with this dish to make food that was reduced fat, I came up with it because I am always on a quest for great flavor combinations.

Crispy Oven Baked Parmesan Chicken

4 Boneless skinless chicken breasts, sliced into large strips
2 tbsps Creole or Cajun Seasoning, divided
1 tsp cayenne pepper (optional)
Salt to taste
Granulated Garlic
Paprika powder
Dried Thyme leaves
Dried Marjoram
1 cup unseasoned bread crumbs
1-1/2 cups, fresh grated Parmesan cheese
1 egg
1 cup water
1 cup rice flour
1/2 tbsp olive oil

You'll need 2 large bowls for dredging the chicken. Preheat the oven to 195C. Get a cookie sheet and line it with baking paper.

In one bowl mix rice flour, egg a dash of salt and olive oil, whisk and slowly add water until your batter is the consistency of a thick pancake batter. You want it to easily stick to the chicken pieces.

Wash the chicken strips and dry them, well. You don't want any liquid on the chicken stopping the batter from adhering to it properly. Season the chicken pieces with 1/2 of your Creole (Cajun) Seasoning and drop it into the batter. Mix it around well and set it in the refrigerator while you make your dry mixture.

In the other bowl, mix bread crumbs, thyme, marjoram, the remainder of the Creole Seasoning, cayenne pepper, paprika, granulated garlic and Parmesan cheese. mix well.

Get your lovely little chicken strips from the fridge and give them another mix around in the batter and begin to dredge in the dry mixture, coating it well. Place the strips on the cookie sheet, leaving good room in between each piece. Don't place them too close or it will not crisp properly.

Bake the chicken for 15 to 20 minutes until golden brown and then gently flip each piece and bake for another 10 to 12 minutes. Remove from the oven and it ready to munch!!!

I served mine with Black Eyed Peas and Brown Rice. You can serve it along with anything you choose, a great salad works nicely. It also makes for a great leftovers like lunch, sliced on top of a Cesar Salad!

photos courtesy of Paul David Longstreth


Now...

Go, eat!!

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Honey, Garlic & Soy Glazed Baked Chicken (With Photos)

This is a super simple, extra delicious way to prepare drumsticks or leg quarters. The sweet and salty flavors of honey and soy go so well together. Then you just kick up the flavors by adding a citrus and peppery blend. This also makes for a delicious coating for chicken wings. A sprinkle of sesame seeds on the wings will give the chicken wing appetizer a lovely Asian flair.

I am doing this recipe today with leg quarters.

Honey, Garlic & Soy Glazed Baked Chicken

1/2 cup soy sauce
1/3 cup honey
1/3 cup fresh lemon juice
1 clove garlic crushed and finely minced
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil

In a bowl, whisk all of the ingredients well. I have about 4ish, beautiful little free-range cuties for my dish. Place washed leg quarters into a zipper bag and pour mixture over the chicken. Seal the bag and place in the refrigerator for at least 3 hours. The longer it marinates in this mixture, the better the flavor.

Chicken after marinating for 5 hours

Preheat oven to 180C

Place the chicken in a baking dish and cover with foil. Bake for 45 minutes or until juices run clear. Uncover and place back into the oven to let the glaze get nice and brown and sticky on the chicken pieces. The glaze thickens and turns a glorious deep, dark reddish-brown and the flavor is divine!!

This can be served with almost any side dish. I am having mine next to some delicious red beans and brown rice tonight! Mmmmmmmmm!!!

Now...

Go, eat!!

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Citrus Water, Ginger Chicken, Couscous & Spicy Cabbage (With Photos)

First I will begin this little food exploration with the Citrus Water. A great way to make water more appealing and delicious is by dropping in fresh fruit. Almost any fruit can be added to water to make it tasty and gorgeous! Some people who have no interest in drinking water need a little encouragement. My favorites are, lemon and red grapefruit, melon and cucumber, red and green apple & green grapes and strawberry. The one I choose for this dish is lemon and red grapefruit because it compliments the flavors in the Ginger Chicken.
 

Add a few slices to your water and put it into the fridge until its time for dinner. You want it to sit for a while so that the fruit can lightly flavor the water.
 
Now onto the chicken!
 
This is an easy dish yet full of flavor. It makes a good weekday meal but can also be served for an intimate dinner party with friends. Just add a nice bottle of white wine.
 
I don't have this in true recipe format, but it's easy to follow.
 
I like to get nice large boneless skinless chicken breasts and that way you only need one per person. I wash the chicken breast under cold water and then pat dry with a paper towel. Lay the chicken breast on an antibacterial chopping board or a plate and score it in a crisscross pattern, making sure not to cut all the way thru.
 

This process makes the seasoning embed itself into the chicken, giving you delicious flavor through the chicken.
 
 
 
Finely mince, 1 teaspoon of each, garlic, pickled ginger and cilantro (coriander). Sprinkle sea salt and crushed red pepper over the chicken breast to taste and then press the minced ingredients into to your chicken.
 
 

Drizzle olive oil over the chicken and set your oven at 185C. I use a paper towel with olive oil and rub it along the bottom of a glass baking dish to bake my chicken.
 
Now you can prepare your cabbage. I slice my cabbage into long thin strips, wash it and place it into a medium stock pot. On top I add minced garlic, sliced red onion, and a spice mix that I prepare of 17 spice no salt seasoning, cayenne pepper, smoked sea salt, paprika powder, white pepper and dried oregano.
 

 

I drizzle a little vegetable oil over the top and turn it on a medium heat. I stir it around and only cook it until the cabbage and onions soften slightly. I like a nice crisp to the vegetables.
 
I prepare my couscous according to the box directions but I always use chicken broth instead of just water for more flavor. I stir in sliced green onion, cover and set aside until its time to serve.
 
I pop the chicken into the oven for 25 minutes or until the chicken runs with clear juice. 15 into cooking I sprinkle sliced green onion over the chicken.
 
When the chicken is done I take it from the oven and let it rest for 5 minutes. I place a chicken breast onto a bed of the spicy cabbage and the couscous next to this lovely fragrant birdie!
 

 

 

 
 
Now...
 
Go, eat!!
 
If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com
 

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Chicken Salads, A Delicious Alternative to a Sandwich for Your Bag Lunch

My friend, Ingvild sent me a message asking for a healthy meal to pack for a long day at work. Whenever we think bag lunch, the first thing that comes to mind is a sandwich. Now, don't get me wrong, there are some great sandwiches out there, but sometimes you want something different.

I have a few wonderful, flavorful and healthy Chicken Salad recipes to add some variety to your lunch bag.


Waldorf Chicken Salad

1/2 cup chopped walnuts
3 cups chopped cooked chicken, cubed
1 cup seedless green grapes, halved
1 large Gala or Jazz apple, diced
1 cup diced celery
1/2 cup mayonnaise
1/2 cup honey mustard ( if you don't have honey mustard, mix 1 part honey to 2 parts Dijon mustard)
Salt and pepper to taste

Preheat oven to 350°. Bake walnuts in a single layer on a cookie sheet 6 to 8 minutes or until toasted. Stir around at the halfway mark.

Mix together chicken, apples, celery, mayonnaise, mustard and walnuts. Add salt and pepper to taste.

I like to serve this on a bed of romaine lettuce or if you prefer a softer green to contrast with the crunchy apples use a bed of watercress.

Now here's my next Chicken Salad:


Chicken Salad with Olives and Couscous

1 cup uncooked Israeli couscous
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups boneless, skinless chicken breasts, cooked and cubed

Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

In a large bowl, combine olives, parsley, capers, olive oil, lemon juice, salt, pepper and garlic, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

If you're taking it for lunch, put your couscous and olive mixture in a separate container from your chicken and mix together before you eat.


Now...

Go, eat!!

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Banana Curried Chicken

This is my take on a fantastic Caribbean chicken dish that I tasted many years ago while performing at a World Music festival. The dish was creamy and slightly spicy. The bananas gave a delicious mild sweetness to the dish. I hope you enjoy this as much as I do.

The trick to cooking savory dishes with banana is to make sure they're only slightly ripe. You want them yellow with a bit of the green still showing. Too ripe and they turn into mush in the dish.

Banana Curried Chicken
Serving Size: 10


2 onions -- chopped
2 tablespoons cooking oil
¼ cup all purpose flour
1-cup chicken stock
1-teaspoon salt
2 pounds cooked and cubed, boneless skinless chicken
5 sliced slightly ripe bananas
2 grated firm green apples
2 tablespoons grated lemon zest
1-tablespoon raw sugar
2 tablespoons Jamaican curry powder
1 bay leaf
1 teaspoon cayenne pepper
1 cup sliced green onion
1-cup cream

Fry onions in oil until light brown. Add flour and mix well. Add chicken stock gradually while stirring. Add the rest of the ingredients, except cream, Cover saucepan and simmer for 20 minutes. Remove bay leaf. Mix in cream and green onion just before serving. Serve on a bed of steamed rice.


Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Teedy's Crispy Crunchy Boneless Fried Chicken!

My dear friend Paula from Canada, thinks that she's kitchen impaired. She has tried to make fried chicken unsuccessfully and she sent me a message asking for help. Now, what you should know about Paula, she is always there to help others. Moments after Hurricane Katrina she and a group of her friends were on they're way to New Orleans. They arrived and helped as many people as they could, try to sort out and clean up their lives in the chaos. She's a good, good soul. So, the least I could do is sit down and go through my brain and put my recipe for boneless fried chicken onto my blog.

Frying bone-in chicken takes more knowledge and a lot more oil. For those who don't know what they're doing, it can be dangerous. This is a much easier way to get that delicious crispy fried chicken, without setting yourself or the kitchen ablaze!

Teedy's Crispy Crunchy Boneless Fried Chicken

4 skinless, boneless chicken breast halves
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika powder
1/2 tablespoon dried thyme
1 teaspoon fine white sugar
2 cups Panko (Japanese breadcrumbs)
1 cup tempura mix
1 tablespoon plain yogurt
1/2 cup water
Enough vegetable oil to fill heavy skillet, leaving 2 inches to the rim

In a bowl mix all of your dry spices and thyme. This creates a flavor of Creole Seasoning mix. It's very helpful if you don't have easy access to prepared Creole Seasoning.

I like to slice my chicken breasts into nice thick strips. It fries a bit faster. You can leave them whole if you prefer. Place your chicken in a dish where they touch and season with the spice mix you've made, saving half for your tempura batter. Set it aside.

Fill a large skillet with vegetable, leaving at least 2 inches from rim, over medium-high heat.

In a shallow dish, put 1 cup of the tempura mix, the remainder of your spice mix and the yogurt. Slowly add cold water, mixing well with a whisk. You want your batter slightly thinner than paste, so that it coats the chicken well. To runny and it won't coat properly.

Place Panko in a shallow dish.

Set up your dredging station right next to your skillet of hot oil. This is a bit messy, so you want to have everything close.

Prepare a large platter with several sheets of paper towel to place the chicken when it comes out of the oil.

Dredge chicken evenly in the tempura, and then into the Panko. Immediately place chicken in the oil from the Panko. Its ok for the chicken to sit in the batter while you're working.

Don't overload the skillet, it will drop the temperature of the oil. If your chicken is cut into strips, no more than 4 pieces at a time. If its whole, 2 at a time. Fry for 6-7 minutes on each side until its golden brown.

Place chicken on the platter to drain on the paper towels. When crumbs gather in the oil use a slotted spoon to remove. Repeat until all of your chicken is done.

The left over chicken, if there is any, is great for snacks or on a crispy chicken salad. To store the chicken, I wrap it in a few sheets of paper towel and put it in a plastic bad or air tight container. To reheat, warm slowly in the oven. The microwave is not a good idea for this.

Now...

Go, eat Paula!!!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Location:Sloghaugvegen,Langevåg,Norway

Louisiana Cajun Jambalaya

Louisiana Cajun Jambalaya
12 servings


6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ lb. cubed cooked ham
½ lb. cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ lb. medium shrimp, peeled, deveined


Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.