Bastardized Goddess Chicken

In the constant adventure of trying new foods and the like, I got my boyfriend to buy us some of Annie’s Naturals dressings. Since the Goddess dressing is my brother’s (a vegan) favorite, we got a bottle of it (as well as a bottle of the Shiitake and Sesame Vinaigrette which I was SUPPOSE to cook with too, but SOME ONE forgot to put it in my bag of cooking goodies. Hm… Wonder who that could be?), but unlike my brother, we found it much to bitter for our tastes.

So it sat for almost two months in his fridge, rarely touched, before I dragged it out and decided to use it as a chicken marinade. I was amazed by how a few modifications changed the taste! Below I detail how I seasoned the dressing and how I cooked up the chicken. In total prep took about 13.5 hours, including the chicken marinating, and 20 minutes cooking.


Bastardized Goddess Chicken
2-4 Servings

Marinade:
Half a bottle of Annie’s Naturals Goddess Dressing
3 teaspoons of Garlic Powder
2 teaspoons of Minced Garlic (drain if it is from a jar)
2 teaspoons of Fresh Parsley (Feel free to non-fresh parsley, but I had fresh on hand)
1 teaspoons of Soy Sauce

Mix all ingredients together. This will cut down on the bitterness of the dressing and make the dressing taste more like a garlic tahini sauce. Also, I used only teaspoons of minced garlic because I used the jarred kind which is preserved with vinegar and too much, even drained gives a more vinegar taste.

Cooking:
4 chicken tenders or 2 chicken breasts
Half of a Sweet Onion, cut into stripes

1) Put chicken and marinade in a sealed container. Put the container in the fridge and marinate for 10-13 hours.
2) Preheat oven to 350 degrees.
3) While oven is preheating: chop onion and prepare pan or baking dish.
4) Put marinade, chicken and onion on pan or in backing dish.
5) When oven is preheated, cook for 20-30 minutes or until chicken is cooked through.

Other things to add: Broccoli, mushrooms, rice.

Enjoy!

Grilled Chicken Wrap

Some days we all want something home cooked, but that does not mean we have time to pull out several pots and pans to slave in a hot kitchen. Honestly, who really has any time these days?

This latest recipe is something home cooked with out the hard labor, which was nice especially since I actually cooked it while I was in the middle of cooking several other things. It’s quick, simple, easy clean up and tasty. Who could want more?

Grilled Chicken Wrap
2-3 Servings

2 Chicken fillets, season to your taste
½ of a red pepper
½ of a green pepper
½ of an onion
3 tortillas (Or however many are needed, in my case there was enough for 3, but my tortillas were tiny.)
Shredded Cheese to taste

Step One: After seasoning the chicken, grill it until it is finished cooking. Feel free to cut open the chicken to check how done it is, since later on the chicken will be cut apart anyways.

Step Two: While the chicken is cooking, slice the vegetables. I sliced enough for two pieces of each vegetable per tortilla, but again, if you have bigger tortillas feel free to add more of each vegetable.

Step Three: When chicken is done and cooled enough to touch, slice the chicken and divide between the tortillas. Add the vegetables, followed by the cheese. Finish wrapping the tortilla, use a toothpick if desired to hold it closed.

Step Four: Place back on the grill to warm and melt the cheese. If there’s enough cheese, it will hold the tortilla closed and the tooth pick is no longer needed. Serve with a dipping sauce that compliments your seasonings.

If you have time: Saute or grill the vegetables as well.

Also try: adding other vegetables, seasoning the tortillas, other meats, marinating the chicken.

Mustard is Evil

I hate mustard. Plain and simple. Never have liked, never thought I would, but lately some recipes have opened up my mind to the possibility of maybe, perhaps, kind of sort of liking mustard. Not plain mustard, mind you, but the wonderfully flavored mustards.

This recipe uses an amazing mustard my boyfriend and I found at the Michigan Renaissance Festival this year. The company, Garlic Festival, is aptly named considering the wide variety of garlic based products they have: seasonings, salsas and dips, marinades, sauces, pickled garlic, and of course, garlic mustard. This particular garlic mustard, is a garlic jalapeno mustard that is quite amazing.

The following recipe uses that mustard, though any other mustard can be used as a substitute.

Garlic Jalapeno Mustard Chicken
2 Servings

2 Chicken Fillets
4-6 Tablespoons of Garlic Jalapeno Mustard
4 Medium Sized Carrots, Sliced
1 Onion, Sliced
Minced Garlic to Taste
Oil or butter for the pan

Step One: Marinate chicken in the mustard for about an hour at least (I really just rubbed the mustard on the chicken and let it sit for a while to soak up some of the flavor.).
Step Two: Heat pan with oil or butter, than add the chicken fillets.
Step Three: Once the chicken fillets have started cooking, add the carrots a few minutes after. Add the onions one the chicken fillets after about half to 3/4s cooked through. Add minced garlic when desired (it all depends on how strong you want the garlic flavor and how well you want the minced garlic cooked).
Step Four: It is finished when the chicken is cooked through, the carrots are soft, and the onions are translucent.

Serve with extra mustard for dipping on the side.

Things to add: Salt/Pepper (this is a definite, I’m fairly certain a touch of both work have done the recipe wonders), other vegetables, more jalapenos.