Easiest Baked Chicken

by Laura

I don't frequent Pinterest that often but one of my go-to weeknight dinners came from a recipe I found there. On Pinterest it was titled, "Melt in your Mouth Chicken" and I have never been able to make it look quite as appealing as it does there, BUT it is easy, healthy and delicious. 

Final product

Final product

I seasoned the chicken with a little salt and pepper before putting the yogurt on.

I seasoned the chicken with a little salt and pepper before putting the yogurt on.

2-3 boneless skinless chicken breasts

1 cup Greek yogurt (I've used both 2% and fat free)

1/2 cup Parmesan (plus extra to sprinkle on top) 

1 tablespoon Lawry's seasoning salt

Preheat oven to 400

chicken yogurt.jpg

Place chicken in glass baking dish. Mix together yogurt, seasoning salt and Parmesan in a medium bowl. Spread over chicken evenly and sprinkle with Parmesan. Place dish in oven and bake for 45-55 minutes until top is golden brown.



Chile Lime Chicken

by Laura

After indulging for about 10 days nonstop, first in Martha's Vineyard (yay Katherine and Sean!) and then at the 2nd Annual Murray Aronson Labor day weekend at the Desert Ridge Estate, I was excited to make some healthy-ish home-cooked meals. This chile lime chicken was easy, tasty and great as leftovers. I also made a large batch of Mark Bittman's quinoa with corn and black beans.

Adapted from Aida Mollenkamp:

Wash hands thoroughly after this! 

Wash hands thoroughly after this! 

2 1/2 lbs bone-in skin-on chicken breasts

4 serrano chile peppers, diced

1 tbsp minced garlic

Fresh lime juice of 2 limes

Zest of 1 lime

1 tsp vegetable oil

2 tbsp kosher salt

Preheat oven to 400. In a small bowl, mix together peppers, garlic, lime juice, oil and salt. Place chicken in a baking dish and using your hands put half of the marinade under the skin. Pour the remainder over chicken and let it sit for 30 minutes. Roast in oven for about 50 minutes.





Lemongrass Shrimp with Coconut Rice

by Laura

I try not to cut too many corners, but there are some things that are just not worth the effort. Three things that fall into this category for me are fresh garlic, ginger and lemongrass. Granted, I have never actually tried to chop fresh lemongrass but I've heard it is a real pain so I was glad to pick up a tube of it in the produce section of my grocery store. And I know, I know. There are times when it really is worth it to peel and chop fresh garlic and ginger but for a marinade like this one, I was willing to cheat. 

This was a really easy meal and would be great on chicken as well if you aren't into shrimp.

 Lemongrass Shrimp

adapted from Wolfgang Puck 



1 1/4 lb. large shrimp, peeled and de-veined (my grocery store didn't have ones that were already peeled and deveined and it was not fun. Useful video here though if it is also your first time.)  

1 tbsp chopped (or from a tube) lemongrass

1 tbsp chopped (or from a jar) ginger

1 tbsp chopped (or from a jar) garlic

1 tbsp honey

5 scallions - greens chopped and whites cut into small pieces, separated

1/4 cup reduced sodium soy sauce

2 tbsp sesame oil

Generous pinch red pepper flakes (optional) 

1 red bell pepper cut into 1 inch pieces

Preheat broiler.* Peel and devein the shrimp if they didn't come that way. In a large bowl combine all ingredients except scallion whites and red bell peppers. Refrigerate for about 30 minutes.  Place bell peppers and scallions on rimmed baking sheet and add shrimp and enough marinade to coat shrimp and vegetables. Broil for about 5 minutes (depending on the size of your shrimp), giving the baking sheet a good shake halfway through.

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Remove from oven and serve over coconut rice. Garnish with cilantro and sriracha

 *The original recipe calls for the shrimp and vegetables to be skewered and grilled. I am sure it would be delicious, but if you couldn't tell already, I was feeling lazy.

Coconut Rice:

1 cup rice

1/3 cup coconut cream (or the creamy stuff that rises to the top of a can of coconut milk) 

1 and 2/3 cup water

Fresh cilantro as a garnish

I made this in my rice cooker and it turned out great. A little creamier than normal rice but not too coconutty for those who are wary (why do so many people fight the deliciousness that is coconut?!).



Indonesian Ginger Chicken (aka glorified teriyaki)

by Laura

I was out of town for the fourth of July weekend and after a long weekend of eating out and drinking too much I really felt like I should cook something. But I was also feeling very lazy. This recipe was a good compromise. The recipe called to marinate it overnight but I did for only about two hours and it worked fine.

Ina Garten describes this as Indonesian ginger chicken, but my trusted food taster took a couple bites and said, "Good teriyaki!" I agree and it would be an easy dish to cook for a crowd without too much trouble.

Could you buy similar chicken at SanSai Japanese grill for $4.95 and no dishes to clean? Probably but whatever! 

Could you buy similar chicken at SanSai Japanese grill for $4.95 and no dishes to clean? Probably but whatever! 

Indonesian Ginger (Teriyaki) Chicken

adapted from Ina Garten

3.5 lbs chicken breasts (I used bone-in skin on but any variation would work)

3/4 cups honey

2/3 cups soy sauce

1/3 cup peeled and chopped fresh ginger

4 tsp chopped garlic

Heat the soy sauce, ginger, garlic and honey over low heat until the honey thins. Place chicken in a baking pan skin side down and pour sauce over. Cover pan with aluminum foil and refrigerate for as many hours as you have, up to overnight.

When ready to cook, preheat oven to 350 and cook for 30 minutes. Uncover the pan and flip the chicken so skin side is up. Increase temperature to 375 and cook another 35 minutes or until chicken is cooked through. 

I served it with rice and salad and ate it leftovers for the rest of the week as salad, tacos, etc.


Pour extra sauce over rice

Pour extra sauce over rice

Thai Shrimp Ginger Stir Fry

By Laura

If I cook a meal with meat, it is almost always chicken. Other meats intimidate me, especially seafood for some reason. To try to break out of this rut, I made a recipe for a shrimp stir fry that our mom had sent us a few years ago and I filed away, but had never tried. I made it on a Monday night and was feeling particularly lazy, so I cut a bunch of corners (fresh ginger and garlic both from a jar, pre-cooked and shelled shrimp, etc), but it was still tasty and very quick for a weeknight meal.

Thai Shrimp Ginger Stir Fry (Kung Phat Khing)

You can use shrimp, chicken, beef, pork or tofu in this recipe. Have the rice and anything else you're serving ready (I made some green beans to go with) before you start the actual stir frying since it takes just a couple of minutes.
Serves 4 people, cook time 5-10 min

I paired the stir fry with steamed basmati rice and green beans.

I paired the stir fry with steamed basmati rice and green beans.

1 1/2 lb of shrimp with shells, 1 lb without shells or 1 lb chicken cut in 1/2 inch strips

1 tbsp vegetable oil
3 tbsp fresh minced ginger
2 tbsp garlic minced
4 scallions in 1/2 " pieces
1-4 fresh or dried chili peppers, seeded and chopped or cayenne to taste (I used one large poblano chili pepper to add some color and a small Serrano pepper for heat)
1/2-1 tsp sugar dissolved in 3 tbsp water

Heat a wok or nonstick skillet over medium-high heat, add oil and stir fry ginger, garlic, scallions and peppers 1-2 min. Add shrimp or chicken and cook til shrimp is pink and firm or heated through if frozen or chicken is done. Mix in sugar and water, cook a minute or so and serve at once.