Saturday, September 24, 2011

Rosemary Chicken

1 to 2 chicken breasts
1 tablespoon olive oil
1 teaspoon of rosemary, ground
1 teaspoon of season salt
1 bunch of broccoli, chopped
1 small onion, chopped

Place olive oil into a frying pan. Sprinkle the chicken with rosemary. Add to hot pan. Add broccoli and onions to the pan, sprinkle the vegetables with season salt. Cook until the chicken is no longer pink.

Indonesian Rice

Chris and I recently found this recipe when we were looking for something that is just different. I love the colors in this dish. The original recipe does not include meat. We added meat so that we could have it as a main dish instead of a side dish. 

Indonesian Rice


1 tbsp. butter
1/4 cup chopped onion
1 1/2 tsp. curry powder
1 cup rice
2 cups chicken broth + 1 cup water
1/4 cup honey
Salted peanuts
Minced scallions
Cut up pork or chicken pieces (optional)


Melt butter in a large skillet. Add the onion and curry powder. Cook and stir until onion is softened. Add the rice, stir for 5 minutes and add the chicken broth and honey. Bring to a boil, reduce heat, cover, and simmer 20 minutes or until rice is tender. Sprinkle with peanuts, currants and chopped scallions. Makes 6 servings.

Chicken Caesar Salad and Homemade Caesar Dressing

Caesar Dressing

1/2 cup grated Parmesan cheese
3/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce *

Combine all ingredients in a blender. Add salt and pepper to taste. Can refrigerate for up to 2 days.

Chicken Caesar Salad

Left over shredded chicken
1 piece of toast, broken into pieces*
Caesar Dress

I like to make Chicken Caesar salad the night after I make Crock pot Chicken or Roasted Chicken.
1. Place the toast in the toaster.
2. Place shredded chicken on a plate.
3. Top with shredded toast and Ceaser Dressing

*omit the Worcestershire sauce and toast if gluten free is desired or find a gluten free brand