2/27/13

2 EverRoast® Chicken Quinoa Pilaf

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

 

Did you know that Boar's Head certified heart-healthy deli meats? EverRoast® Oven Roasted Chicken Breast and No Salt Added Oven Roasted Turkey Breast are the two of the newest meats to join the ranks of dozens of products from Boar's Head that are good for your heart.

 

I was invited to try one of their meats, make and review a recipe for this post.  Living a heart healthy lifestyle means making smart food choices. It means choosing lower sodium, calories, and saturated and trans fats.

 

For a 2 oz serving of Boar's Head EverRoast® Chicken, it is 50 calories, .05 g of fat, and  440 mg of sodium. You may think that's a lot of sodium, but compare this to some other meats in the store, and you might be surprised!

 

 

I selected to make Chicken Quinoa Pilaf, a recipe you can find on Boar'sHead.com. I have loved the nutty taste and texture of quinoa and was excited to try it in this recipe.

 

Diced onion and carrots are sauteed in olive oil until tender.  The quinoa is toasted for a minute or two in the veggies to bring out more flavor.

 

 

I asked the gal behind the deli counter to cut the slices about 1/4" so I could dice it into this recipe.

 

 

No fat, low sodium chicken stock is added to the mixture, brought to a boil, reduced to simmering, and cooked with a lid for 20 minutes.  This process is like cooking rice.

 

 

All the liquid should be absorbed and the heat turned off.  Add the chicken (and golden raisins, if desired), cover and let sit covered for 10 minutes.

 

 

The result?  Not too bad.  I loved the taste of the chicken alone; it wasn't over salty like a ham and had a good roasted flavor.  The colors of this dish were pleasing and the overall ingredients were simple and easy to prepare.  However, next time, I would cut down the amount of onions in this dish in half or more.  There is way too onion much for my taste, but you may like it.

 

 

With the EverRoast® Chicken, this pilaf side dish becomes a main dish that is great paired with a green salad and some mixed fruit for dessert. Try some of Boar's Head certified heart-healthy deli meats into your next meal!

 

EverRoast® Chicken Quinoa Pilaf

from Boarshead.com

 

2 T. Olive Oil

1 c. yellow onion, finely diced

1 c. celery, finely diced

1 c. carrots, finely diced

1 c. quinoa, dry

1 T. black pepper

2 c. low sodium chicken stock

1/4 c. golden raisins

1/2 lb. EverRoast® Oven Roasted Chicken Breast, diced

1 c. green onion, finely diced.

 

In a heavy, medium sized saucepan, heat oil on medium. Add yellow onion, celery and carrots, Cook, stirring frequently, until the vegetables are soft (about 4-5 minutes).

 

Add quinoa and pepper and continue cooking, stirring vigorously, until the grain is coated in the oil and smells toasted (about 1 minute).

 

Add the chicken stock, bring to a boil, reduce to simmer and cover.  Cook until most of the liquid is absorbed (about 20 minutes).

 

Turn off heat. Add raisins and EverRoast® Chicken, cover and let sit for 10 minutes.

 

Place in a serving dish and top with green onion.

 

Serves 4

Prep Time:15 min

Cooking Time: 30 minutes

Total Time: 45 minutes

 

 

Visit Sponsor's Site

0 EverRoast® Chicken Quinoa Pilaf

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

Did you know that Boar's Head certified heart-healthy deli meats? EverRoast® Oven Roasted Chicken Breast and No Salt Added Oven Roasted Turkey Breast are the two of the newest meats to join the ranks of dozens of products from Boar's Head that are good for your heart.

I was invited to try one of their meats, make and review a recipe for this post.  Living a heart healthy lifestyle means making smart food choices. It means choosing lower sodium, calories, and saturated and trans fats.

For a 2 oz serving of Boar's Head EverRoast® Chicken, it is 50 calories, .05 g of fat, and  440 mg of sodium. You may think that's a lot of sodium, but compare this to some other meats in the store, and you might be surprised!


I selected to make Chicken Quinoa Pilaf, a recipe you can find on Boar'sHead.com. I have loved the nutty taste and texture of quinoa and was excited to try it in this recipe.

Diced onion and carrots are sauteed in olive oil until tender.  The quinoa is toasted for a minute or two in the veggies to bring out more flavor.


I asked the gal behind the deli counter to cut the slices about 1/4" so I could dice it into this recipe.


No fat, low sodium chicken stock is added to the mixture, brought to a boil, reduced to simmering, and cooked with a lid for 20 minutes.  This process is like cooking rice.


All the liquid should be absorbed and the heat turned off.  Add the chicken (and golden raisins, if desired), cover and let sit covered for 10 minutes.


The result?  Not too bad.  I loved the taste of the chicken alone; it wasn't over salty like a ham and had a good roasted flavor.  The colors of this dish were pleasing and the overall ingredients were simple and easy to prepare.  However, next time, I would cut down the amount of onions in this dish in half or more.  There is way too onion much for my taste, but you may like it.


With the EverRoast® Chicken, this pilaf side dish becomes a main dish that is great paired with a green salad and some mixed fruit for dessert. Try some of Boar's Head certified heart-healthy deli meats into your next meal!

EverRoast® Chicken Quinoa Pilaf
from Boarshead.com

2 T. Olive Oil
1 c. yellow onion, finely diced
1 c. celery, finely diced
1 c. carrots, finely diced
1 c. quinoa, dry
1 T. black pepper
2 c. low sodium chicken stock
1/4 c. golden raisins
1/2 lb. EverRoast® Oven Roasted Chicken Breast, diced
1 c. green onion, finely diced.

In a heavy, medium sized saucepan, heat oil on medium. Add yellow onion, celery and carrots, Cook, stirring frequently, until the vegetables are soft (about 4-5 minutes).

Add quinoa and pepper and continue cooking, stirring vigorously, until the grain is coated in the oil and smells toasted (about 1 minute).

Add the chicken stock, bring to a boil, reduce to simmer and cover.  Cook until most of the liquid is absorbed (about 20 minutes).

Turn off heat. Add raisins and EverRoast® Chicken, cover and let sit for 10 minutes.

Place in a serving dish and top with green onion.

Serves 4
Prep Time:15 min
Cooking Time: 30 minutes
Total Time: 45 minutes

 
Visit Sponsor's Site

2/14/13

1 Fast & Easy Ham Steak Maple Glaze


Life has thrown me a curve ball and I am finding myself feeling overwhelmed!  I am sure that you have felt that same feeling.  What to cook?  A seemingly simple question, right?  I needed something fast, simple and easy.

This maple glaze fits the bill. It is fast, easy, and adds a great flavor to an otherwise ordinary piece of ham that easily makes a great meal.

Maple syrup, apple cider vinegar and Dijon mustard are the only ingredients you need.


Give it a stir and get your ham steak ready.

Brown your ham steak in a non stick skillet on both sides to release any excess moisture.  Cured ham has a higher water content.

Begin brushing the maple glaze onto your ham steak over medium heat, turning often ...


... until the steak is warmed through and the glaze has thickened.



I paired these steaks with some 10 minute pressure cooked roasted red potatoes; perfect for a quick meal! The combination of salty and sweet was a perfect balance and a hit with my family!


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Ham Steak with Maple Glaze
From AngelaTN on Food.com

Ingredients
1 lb. ham steak
¼ c. maple syrup
1 T. apple cider vinegar
1 T. Dijon mustard

Instructions
Mix syrup, vinegar and mustard together in a small bowl.  Brown the steak on both sides over med-high heat in a non stick skillet to cook out excess moisture.  Brush one side of ham steak with mixture and place glazed side down over medium heat.  Brush top of ham steak.
Cook over medium heat, turning often, till cooked through and glaze has thickened. 


2/6/13

0 Lean Cuisine Chef's Pick


Have you seen the newest Lean Cuisine entrees?  Doesn't this roasted Chicken Pecan in a maple bourbon sauce with wild rice, pecans, sweet potatoes, apples and cranberries look good?

Today's hottest chefs have brought their skills and fresh ideas to the Lean Cuisine kitchen.  Just check out these celebrity chefs who have contributed to over 16 new entrees!


I have not had good luck with frozen entrees.  First, they never look like what's on the box. The pasta is always overcooked and there is never enough sauce.  Rice tastes wooden and the veggies are always mushy.

Cooking this entree in the microwave was very simple.  Poke a couple of holes in the plastic wrap and microwave on high for 5 minutes.  Let it sit for 1-2 minutes and this is what you get:



Hmmmm...kay....  Let's see if we can make it look like the picture on the box.

Much better!


After one taste, I knew this wasn't just any ordinary freezer entree.  The chicken was made from whole white chicken breasts and the rice was not mushy or wooden in texture.  The sauce was mild tasting and had a wonderful crunch of pecans.  Nothing was over or undercooked. I'm looking forward to trying  other varieties that Lean Cuisine Chef's Pick has to offer!


I have partnered with Lean Cuisine through DailyBuzz Food to help promote their new line of Chef's Pick products. I have been compensated for my time commitment to work with this product. However, my opinions are entirely my own and I have not been paid to publish positive comments. Thank you Lean Cuisine!




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