Monday, August 26, 2013

Laura’s Spice-rubbed Chicken Breasts

Laura’s husband proclaimed these the most tender and juicy chicken breasts ever! Give them a try tonight. The nutrition facts were created at Calorie Count, the best free website to count your calories!

Laura’s Spice-rubbed Chicken Breasts

4 servings


2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp brown sugar
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
1/2 tsp ground black or red pepper (depending on how spicy you want it!)
1/4 tsp ground allspice


Slice chicken breasts horizontally across the middle to create 2 thinner halves. One at a time, cover each half with plastic wrap and pound to an even thickness with a meat mallet.

Rub each piece with olive oil.

In a small bowl, combine the sugar and spices. Rub the mixture over both sides of each piece of chicken.  A thin plastic gloves makes this a tidy operation.

Grill each side for 2 minutes over medium heat.* Let rest for five minutes.

*Alternative cooking method: On the stove-top, heat 1 tbsp. canola oil in a large skillet over medium-high. Brown a few minutes on both sides until the juices run clear. Allow to set covered with foil for five minutes.

Sunday, August 11, 2013

Vendetta555's Roasted Summer Day Veggies

Vendetta555 loves to create quick and easy recipes. Use her helpful hint about how to keep your dishes to a minimum and enjoy this delicious recipe! The nutrition facts were created at Calorie Count!

Roasted Summer Day Veggies
ready for roasting


1 zucchini, sliced
1 yellow squash, sliced
8 oz mushrooms, button, sliced
1/2 onion, cut into large chunks
1 T olive oil
2 t garlic powder
1 t dry onion powder
1 t paprika
1/2 t turmeric
1 t cumin
1/2 t black pepper
1/2 t oregano
Pinch sea salt
1/8 t cayenne pepper

Optional Ingredients:

sweet red pepper, shallots, purple onion, carrots, or Japanese eggplant


Preheat oven to 400 F.

Slice the veggies into equal sized pieces, rounds or lengths. If you are using baby squashes, leave them whole or slice in half. Small or medium pieces are fine - the size is up to you. Larger pieces will need a few more minutes to roast.

Place all the ingredients in a zip lock bag and shake it all about until the veggies are well coated.

Dump the veggies onto an ungreased non-stick cookie sheet (or a baking pan) and spread evenly.  Roast for approximately 12-15 minutes (depends on the size of your veggies) - or until a fork slides into the yellow squash easily. 

Enjoy as two side dishes or one main dish. Delicious served over quinoa.