Last Updated on by Adrienne
THE GO-TO DISH SECRET
Do you have a Go-To Dish? You know, one of those little things that you have perfected and you can whip up for any occasion. It could be a your go-to recipe for company or your go-to recipes for quick meals during the week, but we can all agree that go-to recipes that can be lifesavers.
So many people have unfounded self-confidence in the kitchen, but try to take on an incredibly ambitious dish without any practice. Unless you are highly skilled, you may be setting yourself up for disaster.
Every culture, family and restaurant has a dozen ways to cook chicken. It’s so versatile, so quick to cook up and pairs well with so many vegetables and sauces. A chicken recipe is a no brainer!
But a really good chicken recipe – one that fits into your eating plan, one that pleases a crowd and one that is fast – that’s your GO-TO DISH.
FINDING YOUR SWEET SPOT
I have the idea that everyone can solve many, oh so many, mealtime issues if you have two or three go-to-dishes. Ones that you have practiced over and over. No one has time to try to figure out what ‘spatchcocking’ is while making the meal!”
What’s also great is that you normally have the ingredients on hand. Neighbor stop by? Go-To Dish. Church Potluck – Go-To Dish. Friend has a baby? Go-To Dish. Bereaved family? Go-To Dish.
Usually a couple of appetizers, an entree with simple sides and a stunning dessert will carry you in good stead. Besides being easy for you to crank out, people will look forward to your dish because you have mastered it and it is ALWAYS delicious.
Here are a couple of simple and delicious chicken entree’s that could easily become Go-To Dishes.
HERB BUTTER CHICKEN BREAST
- 4 boneless skinless chicken breasts
- 1 Tbsp olive or avocado oil
- 1/2 tsp of dried Rosemary
- 1/2 tsp of dried Thyme
- 1/2 tsp of dried Sage
- 1/2 tsp of dried Parsley
- 1/2 cup chicken broth
- 1 Tbsp butter
- handful fresh parsley chopped for garnish
- Heat a skillet over medium high. Add oil to coat the skillet.
- Add the chicken breast and cook for 5 minutes on each side until they are seared and golden
- Remove the chicken breast from the skillet
- Add the chicken broth and bring to a boil.
- Make sure to “scrape” the bits that are at the bottom of the skillet
- Add the herbs and cook for 2 more minutes
- Add and stir the butter (this will create a yummy sauce) until melted
- Put the chicken breast back in the in the skillet/sauce
- Make sure to spoon some sauce over the chicken breast
- Finish your dish by sprinkling some fresh parsley on top
- NOTE: Make sure internal temperature of chicken is 165F. If not, put chicken/skillet in oven for 10 minutes at 400F
Chicken Fajita Wraps with
Creamy Cilantro-Lime Sauce
Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.
For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.
Chicken Fajita Wraps with Cilantro Lime Crema
Homemade Fajita Seasoning
- 3 Tbsp Chili powder
- 1 1/2 Tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin powder
- 1/2 tsp cayenne
- 1 tsp dried oregano
- 2 tsp sea salt
Cilantro Lime Crema
- 1 cup low-fat greek yogurt
- 1 Tbsp homemade fajita seasoning
- 1 clove garlic peeled and minced fine
- 2 Tbsp fresh cilantro finely chopped
- 2 Tbsp fresh lime juice
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1/2 small red onion sliced thin
- 1 Tbsp balsamic vinegar
- salt and pepper to taste
- 3 cups rotisserie chicken shredded
- 2 - 3 Tbsp homemade fajita seasoning
- 1/2 cup good chicken stock
- 1/4 cup fresh cilantro finely chopped
- 3 green onions green part only, sliced
- 2 tsp fresh lime juice
- 1 head romaine lettuce washed and separated into individual leaves
- Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!
- 3-4 boneless and skinless chicken breast / cut in ½ on the horizontal
- 1 pound of fresh asparagus
- 8 mini peppers Or 2 big ones cut in quarters
- 1-2 full garlic bulb
- Olive oil
- Zest of a full lemon
- ½ teaspoon of each dry Thyme and dry Rosemary
- 1 teaspoon of dry Parsley
- 1 teaspoon of butter
- 1/2 lemon cut in slices
- Salt & Pepper to taste
- Heat oven to 425°F. Spray a sheet pan with cooking spray
- In a bowl, mix the butter, herbs, salt and pepper (Reserve for Chicken)
- Add asparagus, peppers and garlic. Coat with Olive Oil
- Add chicken breast
- Sprinkle the butter/herb mixture and lemon zest on Chicken
- Add the lemon slices on top of chicken breast
- Cook for 30-40 minutes or until chicken has reached 165-degree internal temperature
- Halfway through cooking turn asparagus and peppers Jump to Recipe
Dessert doesn’t have to be an elaborate cake or homemade. This beautiful dish of fruit with a lightly sweet dressing that includes fresh ginger is a welcome surprise at the end of the meal.
CUTIE, KIWI, PINEAPPLE AND LIME FRUIT SALAD
- 1/4 cup orange/mango juice combination
- 1 tablespoon packed light-brown sugar
- 1 teaspoon lime zest and juice of the lime
- 1 teaspoon peeled and finely grated fresh ginger from about a 2-inch piece
- 1 pound Cutie oranges
- 1 pound kiwis about 5 medium kiwis, peeled and cut into large dice
- 16 ounces pineapple from about 1 medium pineapple, skin removed, cored and cut into large dice (pre-cut and trimmed pineapple from the deli is a great timesaving substitute.)
- Whisk together the juice, brown sugar, lime zest and ginger in a large bowl until the sugar has dissolved; set aside.
- Segment the oranges, removing any thick membrane, pith or tough ends. Cutie oranges are simple to peel and require little additional trimming.
- Add the kiwis and pineapple to the bowl, and gently mix until the fruit is evenly coated. Serve immediately or chill in the refrigerator for up to 2 hours before serving. Squeeze the lime juice over the salad or toss it right before serving for extra freshness and flavor.