Twisted Tuesday - Tasty Treat

Week two of my new blogging adventure!

This week I thought about what I was going to post about. It had to be something interesting, to keep 

your attention.

Ironically enough I was going to do a food post, and I just so happened to make a meal last night based on recipes found around the internet.

For the side dish I used a recipe for “Green Beans and Orange”. Sadly, I did not mark where I got the recipe from, so if you find it along your travels among the culinary side of the internet – please let me know! I would love to credit the original maker of this fantastic recipe.

I highly recommend this for any side dish. Its equal parts classy, easy and delicious.

The Recipe: Green Beans and Orange

Ingredients:

1 (8-oz) bag fresh microwaveable French green beans

1 orange

2 tablespoons olive oil

1/4 teaspoon salt-free garlic/herb seasoning

Directions:

1.       Microwave beans following package instructions. Zest/grate orange peel (no white), 1 teaspoon. Remove remaining peel and cut orange into segments.

2.       Preheat large sauté pan on medium, 2-3 minutes. Place oil in pan, then add beans, seasoning, and zest. Cook 1-2 minutes or until beans are crisp-tender.

3.       Remove pan from heat; stir in orange segments. Serve

Calories (per 1.4) 100 kcal; fat 7g; chol 0mg; sodium 0mg; carb 9g; fiber 3g; protein 1g; vita A 10%; vita C 45%; calc 4$; iron 2%

This makes about four servings.

It’s a super easy way to prepare your green beans with some added flavor and bonus flare. The blend of orange and garlic is so delightful you’ll have to make more. This is the easiest recipe for the dinner.

The main meal. This one was a wonderful surprise, and tasted better about an hour after it was made and there was time for the sauce to really sink into the chicken. (We’re all anticipating the round of seconds today for lunch – so much that my family hid the leftovers last night so our company couldn’t take it home. This one is a winner.

I do have the source of this recipe and gladly post the link right here: http://www.tasteofhome.com/recipes/almond-chicken---strawberry-balsamic-sauce

If you don’t want to take the time to click the link, I will post the recipe right here for you.

Almond Chicken & Strawberry-Balsamic Sauce

Total Time: Prep: 20 minutes; Cook: 20 minutes

Makes: 4 servings

(I found out that the first time you make this, it takes far longer. So if you plan to make this for a group of people, then make sure you have at least an hour and a half, possibly two.)

Ingredients:

1/2 cup panko (Japanese) bread crumbs (I used the regular bread crumbs – but I plan on using the other later)

1/3 cup unblanched almonds, coarsely ground (this one could take time too – plan accordingly!)

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves (4 ounces each)

Butter-flavored cooking spray

3 teaspoons canola oil, divided

1/4 chopped shallots (be prepared for some crying while you chop these)

1/3 cup reduced-sodium chicken broth

1/3 cup strawberry preserves (sounds weird, right? NOT! This makes the meal!)

3 tablespoons balsamic vinegar

1 tablespoon minced fresh rosemary OR 1 teaspoon dried rosemary, crushed

1 package (9 ounces) fresh baby spinach (Ok…. I forgot this entirely when I made it, but it tasted alright)

Directions:

1.       In a large resealable plastic bag, combine the bread crumbs, almonds, salt and pepper. Add chicken, one piece at a time, and shake to coat.

2.       In a large nonstick skillet coated with butter-flavored spray, cook chicken in 2 teaspoons oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

3.       In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened.

4.       Meanwhile, in a large saucepan, bring 1/2 inches of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce.

     Yield: 4 servings

     Nutritional Facts

      1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 439 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein

     I cheated for dessert, due to the fact I started late and our guests were helping make the meal (which was a great way to knock out the basic chit-chat). Instead of a wonderful recipe meal, we made a box mix of brownies. Adding whipped cream to the top when they came out, it was a simple, easy way to end a wonderful meal.

     

     For drinks I leave it up to you to decide which would go best. We had ginger ale and basic Fanta (not to classy, but it was still delicious).

      I hope you all try these recipes out – and tell me what your results are!