Blog Archives

Chicken and Spinach in Creamy Paprika Sauce

Hope you will love this recipe as much as we did! Our spinach was not looking good, so I needed to cook it up! Pinterest to the rescue AGAIN! Fortuitously, we had purchased some smoked paprika when we were in Budapest years back and I had never used it. Since I only had chicken breasts I used them and it turned out fine. as you can see below. I cooked up some wonderful Parmesan and garlic green beans with pine nuts to accompany the dish.

Chicken and Spinach in Creamy Paprika Sauce

Ingredients

  • 4 Chicken Breasts (boneless & skinless)
  • 1 tsp Smoked Paprika (for seasoning chicken)
  • 1/4 tsp Salt and Pepper (each for seasoning chicken)
  • 2 tbsp unsalted butter

Creamy Paprika Sauce:

  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 tbsp flour (sifted)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (sodium free)
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice (juice of squeezed lemon)
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1 tsp paprika

1. Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.

2. Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.

Making Creamy Sauce:

Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.

 Stir in chicken broth, heavy cream and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.

Spinach:

Add in the spinach and cook for additional 2 minutes until the spinach has wilted.

Return the chicken to the skillet and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7 minutes, if they are thick.

Serve immediately.

Korean Chicken Stir Fry and Zucchini Pancakes

Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.

 

20200609_183730

Hobak Buchim (Zucchini Pancakes)

Ingredients

  • 1 medium zucchini about 8 ounces
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion thinly sliced
  • 2 green hot chili peppers thinly sliced
  • 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
  • 1 large egg (omit for a vegan version and add some water)
  • vegetable or canola oil for frying

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch gochutgaru (red chili pepper flakes)
  • OPTIONAL baby shrimp and chopped green onions

Instructions

Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.

Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).

Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Notes

Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.

This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

Korean Chicken Stir Fry

INGREDIENTS

  • 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Korean Sauce

  • 3 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup honey
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp. Red curry paste or sambal oelek

Garnish

green onions        toasted sesame seeds             red chilis sliced

INSTRUCTIONS

Toss the chicken pieces through the egg first, then dredge through cornstarch.

In a large bowl whisk together all the sauce ingredients. Set aside.

Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.

Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.

Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.

Serve garnished with green onions, toasted sesame seeds and red chilis.

Creamy Slow Cooker Chicken with Bacon and Cheese

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

 

creamy-chicken-3

Creamy Slow Cooker Chicken with Bacon & Cheese {low carb & keto}

Ingredients

  • 4-6 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ½ tsp poultry seasoning
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 1 tsp garlic
  • ¾ cup chicken broth
  • 3 pieces of cooked bacon, crumbled
  • cup heavy whipping cream
  • 2 oz. cream cheese
  • 1 cup cheese
  • 3 pieces of bacon, crumbled
  • ¾ tsp Xanthan Gum (for thickening – available at higher end grocery stores)
  • salt/pepper to taste

 

Instructions

Add chicken and next 6 ingredients to slow cooker.

Crumble 3 pieces of cooked bacon on the top of the chicken.

Cook on low for 6 hours or high for 3 to 3½. (Watch your cooker – it was done sooner than I expected)

Add heavy whipping cream to slow cooker.

Dollop cream cheese on top and stir to combine all ingredients.

Using 2 forks, shred chicken in slow cooker.

Sprinkle ¾ tsp Xanthan Gum and allow to simmer with the top off for a few minutes while the mixture thickens.

Spray a casserole dish generously and dump contents of slow cooker into dish.

Add 1 cup of cheddar cheese (or more if you’d like) then crumble 3 pieces of bacon on top.

Place in oven on broil for 2-4 minutes until cheese is melted and bubbly and bacon is extra crisp.

Enjoy!

Nutritional Information based on MyFitnessPal app (8 servings) – Calories 302, Fat 24.7, Protein 17.2, Carbs 3.3 -Fiber .8 = Net Carbs 2.5