Orange-Sauced Chicken Recipe from Cooking Light!

My adaptation of Cooking Light’s Orange-Sauced Chicken

I love running across a tasty recipe, especially one that is quick to make and healthy as well. This one appealed to me because it’s something different to do with chicken. A different taste – chicken can get tedious if you let it. Don’t!

Normally I prefer to post an image of the finished product and then the recipe, but Facebook usually chooses image #2 to post, so… that would explain the backwards way I post recipes…

Continue reading “Orange-Sauced Chicken Recipe from Cooking Light!”

Greek Yogurt Marinated Grilled Chicken… will transform your thoughts on grilled chicken!

Greek Yogurt Marinated Grilled Chicken - Recipe inspired by Bon Appetit Photo by Mark Peterson
Greek Yogurt Marinated Grilled Chicken – Recipe inspired by Bon Appetit

Ahhh, I ran across a fantastic recipe in Bon Appetit. It turned typically dry boneless skinless grilled chicken breasts into something absolutely heavenly! The secret? Yogurt! I made very few variations. Instead of regular yogurt I used Greek Yogurt and I did not use Cilantro. Pretty much everything else was the same.

This is what I did… click HERE for the link to Bon Appetit to see the original recipe! This will change the way you think about boneless/skinless chicken… I PROMISE!

Greek Yogurt Marinated Chicken on the Grill…

4 boneless skinless chicken breasts (pound between wax paper to make an even thickness, so you don’t end up with shoe leather on one end and not quite done in the thicker areas).

In a bowl, mix together:

1 cup Greek Yogurt (plain, not flavored!)

1/2 cup chopped Onion

1/4 cup Olive Oil(or a wee bit less, use some to coat the grill good)

2-3 Garlic cloves, minced (or use the microplane, that’s even better)

1/2 Tablespoon Lime juice

1/2 Tablespoon Garam Masala (spice) – if you aren’t a fan of Indian cuisine, you may want to go lightly on this spice.

1 teaspoon Kosher Salt and 1/2 teaspoon fresh black pepper

1″ ginger, peeled and microplaned (or minced)

Stir ingredients together and put in a zip top storage bag.

Add the chicken and squish it around until its coated. Place it in a dish and let it soak in all the heavenly flavors for at least 3 hours (or overnight).

Heat the grill (coat the grill with oil).

The recipe says to wipe off the marinade, before putting on the grill which is good, and looks prettiest. The first time we did it, we didn’t see this step, and put it on the grill with the marinade. It was far tastier BUT it was white with grill marks… the flavor was overwhelming! It will transform what you think about grilled chicken. Cook until chicken is done!

I serve with cucumbers sliced, in a mixture of Greek yogurt and a splash of vinegar with some dill… It’s a nice combination!

Photo by Mark Peterson via

F L A S H B A C K !

O n e  Y e a r  A g o:           Artist Hollis Dunlap!

T w o  Y e a r s  A g o:        Charleston Photo of Light & Shadow…

T h r e e  Y e a r s  A g o:   Tivo!

[ r e c i p e ] Pasta with Italian Sausage, Tomatoes, Fresh Mozzarella and Basil!


This recipe is too good to be true! A perfect combination of healthy ingredients, chicken sweet Italian sausage, fresh spinach, fresh mozzarella, grape tomatoes, fresh basil and white wheat pasta… these ingredients together with a dressing of olive oil and balsamic vinegar will make you so happy… W A R N I N G :  You may crave this after you’ve made it once. Don’t say I didn’t warn ya!

Print the recipe below, minus all the photos… by clicking on the red link…

Pasta with Italian Sausage, Tomatoes, Fresh Mozzarella and Basil

1 – 12 oz pkg white wheat pasta (like Barilla)

1 pkg Chicken Sweet Italian Sausage (like Al Fresco), skins removed, cut into small pieces

1 container of FRESH Mozarella, cut into fairly small pieces

1 large container (or 2 small) Grape Tomatoes, cut in half

Fresh Basil (to taste)

⅓ – ½ cup Olive Oil

⅛ – ¼ cup Balsamic Vinegar




In a large nonstick frying pan add a small amount of olive oil. Cook cut up sausage until browned. Remove from pan and place on a plate that has a few paper towels on it.


Start a large pot of water to boil the pasta, while you’re waiting for it to boil,…


Cut the grape tomatoes in half, set aside.

Wash the basil and chop it up, set aside.

Cut the mozzarella into small bite sized pieces, set aside.

DSCN2459  DSCN2461

In a large bowl, add the balsamic vinegar. I never measure, I just eyeball it to see what I will need to coat the pasta well, it’s ok if it’s more on the heavy olive oil side, you’re going to put this salad on top of fresh spinach, so you will need it! Slowly whisk in ⅓ – ½ cup of olive oil. If you whisk it slowly it will emulsify (become one where it won’t separate). Add some pepper. Go ahead and toss in your cut up tomatoes into the olive oil/balsamic mixture so they can be absorbing those wonderful flavors!


Once your pasta has finished cooking to the al dente stage (firm to the bite), drain it well, and place it in the large bowl with the oil/vinegar. I give it a quick stir to coat the pasta well and then I cover the grape tomatoes with the hot pasta and let it sit for a few minutes.


After a few minutes add the fresh mozzarella, the cooked sausage and the fresh basil. Stir to coat.

You can eat it like it is, or wait until it’s chilled. I usually will take it out of the fridge for 5-10 minutes so that the olive oil will have a change to un-congeal… Place several large handfuls of fresh spinach and then a few large scoops of pasta salad… it melds together wonderfully! Enjoy!


O N E   Y E A R   A G O…  Sonoma Plein Air Event… October 1-6, 2012

T W O   Y E A R S   A G O… Approaching Mackinac Island, MI – Island Inn Hotel and the East Bluff!

Catch you back here tomorrow!

The Best Baked Chicken Breasts… Quick, Easy and sooo good!


Ina Garten’s recipe for baked chicken is the easiest and the tastiest that I’ve found. To smell that chicken in the oven, ahhhh… whip up some mashed potatoes, or some sweet potatoes, quinoa, rice or just some veggies and you have yourself a meal fit for a king! It gets deeply brown like fried chicken. The skin gets crispy… Ina says she bakes the chicken on the bone and WITH the skin, then peels the skin off before eating (which is mighty hard to do, let me  tell you!).

This is all you do.

Buy however many chicken breasts you want (or other parts, but time may be different).

Put heavy duty foil on a cookie sheet (something with a rim to catch the grease).

Olive oil on the chicken, rub it around, coat both sides.

rub the chicken with olive oil

Salt and pepper.

Oven at 350 degrees. Bake 45 minutes to an hour OR until the temperature of the chicken reaches 180 degrees. If they’re small it could take about 30 minutes. Ours are usually close to a pound each (I KNOW!)… hefty for sure!

The. Best. Ever!


Shown above with sweet potatoes… recipe coming soon! Catch you back here tomorrow!

Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!


Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:


Chicken and Mushrooms in Garlic White Wine Sauce


Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

  • Yield: 4 servings


  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh garlic
  • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh tarragon
  • 1/4 cup shaved Parmesan cheese


Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.


I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget 😉 My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

Tyler Florence’s Chicken Noodle Soup recipe… (just like grandma’s!)

I’ve made so many different chicken noodle soup recipes. Most were good, a few weren’t great… None were the WOW recipe I had been searching for. Then one day as I sniffled, sneezed and coughed with the crud that’s going around, an email appeared in my Inbox… Tyler Florence’s Chicken Noodle Soup. JUST WHA T THE DOCTOR ORDERED! What could I lose? I mean chicken noodle soup has been proven to help make you feel better when you’re sick… so off I went to hunt and gather my ingredients and I threw together a perfectly wonderful soup. It was fabulous… I deviated from the recipe slightly… using only chicken breasts (they were GIGANTIC) instead of a whole chicken, which I don’t have a pot large enough to stuff one into… See my notes at the end… Thank you Tyler!

Before you start, watch this video (Food Network, Tyler Florence), it shows in 3 minutes how he made the stock and the soup… it could not be easier – The video begins with a quick commercial and then shows the soup making process in short order.



  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • turnip, halved
  • 1/4 bunch fresh thyme
  • bay leaves
  • 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

MY NOTES: I only had 2# chicken breasts with bones and skin, so I made the stock as directed, adding just enough water to cover the chicken. 2 chicken breasts was plenty of meat, however, I had to supplement the stock by using one carton of Kitchen Basics Chicken Stock since mine didn’t make as much. I caution against using ALL chicken stock from a carton. By cooking the chicken with these veggies that are unpeeled and quick to throw together it imparts such a fabulous homemade taste, I would not skip that step. 

Manischewitz Wide Egg Noodles – Image: Meijer

I also didn’t have fresh thyme or bay leaves. Next time I will use dried bay leaves again, but buy some fresh thyme, it will have a fresher taste. The recipe calls for 8 oz. of dried wide egg noodles. In the video he uses a few handfuls. Since I’ve made soup in the past that has sucked up all the liquid with the noodles I used 3 handfuls, about 1/2 of a 12 oz. package. I also used Manischewitz Wide Egg Noodles, which can be found at your local grocery store, usually in the Jewish section. They are a bit thinner and easier to eat. Very taste.

This soup was fabulous and made quite a bit – hope you enjoy!

Catch you back here tomorrow!

Featured Artist… Brad Betts!

“Teaching” by Brad Betts – Image: DownEastGalleryFacebook

Brad Betts is usually known for painting waterfront scenes… boats, ships, water… The above painting “Teaching” is a deviation that I think is wonderful! The light on the chicken… fabulous! I’m not sure why I’m so drawn to that window with the shelf and blue bottle. Drawn in a good way. You can feel the bright light penetrating through the window, can’t you? Nice painting indeed… the dark background with the nice sunlit chicken makes for some pretty snazzy contrast! Great job!

“Cozy Harbor” by Brad Betts – Image:

“Cozy Harbor” is one of the paintings along the lines that Brad normally paints, very nice! I just love all these seaside villages throughout Maine!

Read a blip about Brad from the Art Collector Maine website:

Brad Betts has been an artist for over 20 years and is a Signature Member of the American Society of Marine Artists (ASMA).  His paintings have appeared in solo and group shows throughout New England, including the Mystic Seaport Gallery’s acclaimed “International Marine Art Exhibition” for the past 7 years. In 2006, he received the “Maritime Gallery Yachting Award” at this exhibition and in 2008, was recognized as one of “Four Distinguished Artists” at the Mystic Seaport Gallery.

In 2011, Brad’s maritime painting “Cup Challenge” was selected by internationally renowned author Ferenc Maté for the cover of “Sea of Lost Dreams”, the second book in the Dugger / Nello series.  Brad is currently working on a book cover for Maté’s first book in the series, “Ghost Sea”.

His inspiration to paint all things nautical is an outgrowth of his youth, which he spent around the Gulf coast waters, deep sea fishing and sailing.  Today, his paintings reflect his life-long appreciation of the sea. His work is filled with movement: schooners under full sail battle through wind-driven seas; and Friendship sloops glide through the calm waters of Maine’s inlets. The classic Betts oil is a summer day in Maine—blue skies, billowing sails, and shimmering seas.

In 2007, Brad and his wife Danielle made the decision to move to East Boothbay Maine, the beautiful seaside village famous for boat building. Living in an area with a rich maritime history and active working harbor offers Brad the opportunity to connect daily with classic scenes that most inspire him.

Brad has achieved his mastery of maritime painting through a blend of both technical discipline in the studio and a focused effort to retain his natural, inspired style. He seeks this through outdoor painting, “When you paint outside, the light and conditions change constantly. This forces you to simplify your decisions and rely completely on practiced techniques and natural instincts. In these moments, you connect most with yourself as an artist and the energy that comes from within.”

Catch you back here tomorrow!

What’s for dinner? Greek Salad with Grilled Chicken – quick and delicious!

Just seeing this salad makes my mouth water… It. Was. That. Good. Super healthy with a high tasty factor built in. Did I mention how quick it is to whip together? An added bonus for sure. Like all salads you can add whatever toppings you like. I kept mine simple. Tomato, Cucumber, Olives, Grilled Chicken and Feta. Period. OHMYGOSH. That hot grilled chicken makes the feta a little soft and to-die-for… There really isn’t a recipe per say, just tossing ingredients together… this is what I did:

Coat the skinless boneless chicken breasts (or whatever parts appeal to you) with olive oil. Sprinkle with Salt and Pepper. Once the grill is hot, toss it on and cook like you normally would. Make sure it’s completely cooked.

Meanwhile, assemble the salads, if you finish before the chicken is done, place them in the fridge and keep them cold…

Place the salad in bowls, this time I used FRESH EXPRESS TRIPLE HEARTS which was really nice, it’s a combination of Romaine, Green Leaf and Butter lettuce.

Cut up a Tomato and a Cucumber and add to the salad. Toss on some Olives and sprinkle (I like copious amounts) of Feta, this is what makes it special!

Drizzle a little olive oil and a little rice wine vinegar (very mild, or another vinegar if you prefer)… add a light sprinkle of Salt and Pepper. You can add a small sprig of fresh Thyme if you like, I didn’t… it truly doesn’t need it!

Once the chicken is done, cut it into bite size pieces and place on top of the salad… you can serve with a baggette if you like. We didn’t and it was plenty of food for dinner!

This salad is so refreshing on a hot day! I hope you enjoy!

Catch you back here tomorrow!

Indian Chicken Curry Recipe – you MUST try this!

If you like chicken curry, you will LOVE this recipe. I wasn’t exactly sure WHAT chicken curry tasted like, but after mastering Chana Masala, I thought I would give this a whirl, and WHOA! Enough said! This is seriously good stuff! It’s not difficult, so give it a try!

I got the original recipe “Indian Chicken Curry II” from After reading all the reviews there were several changes. I left out several ingredients and used different quantities of other ingredients… this is how I made it…

The lineup of ingredients… I like to have them measured, chopped and ready to go!



3 tablespoons coconut oil (or olive oil if you don’t have coconut oil)

1 small onion, chopped

2 cloves garlic, (I use a microplane, or you could mince)

3 (heaping) tablespoons curry powder

1 teaspoon cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon ginger root (I use microplane, or you can grate or mince)

Salt to taste

2 skinless, boneless chicken breast halves, cut into bite size pieces

1 tablespoon tomato paste (buy it in the tube!)

1 cup plain yogurt (NOTE: most yogurt is 6 oz, not 8oz…)

1 can coconut milk (13.5 oz)


Heat oil in skillet over medium heat. Saute onion until translucent.

Nice to toast the spices before you add… Easy! Add spices to nonstick pan (dry), turn heat on medium and roast until fragrant. Turn off. That’s it!

Stir in garlic, curry, cinnamon, paprika, bay leaf, ginger and salt.

Stir 2 minutes, then add…

Chicken pieces, tomato paste and coconut milk.

Bring to boil, reduce heat, simmer 20-25 minutes. SLOWLY add yogurt. Remove bay leaf. Simmer 5 minutes. Serve over rice.

You simply will not believe how good this is, and how it creates the most wonderful smells in your kitchen! A nice accompaniment to this dish is a fresh salad with avocado, rice wine vinegar and olive oil and some Naan bread… It’s good warm or cold (can wrap in foil and place in oven until warm) serve with olive oil for dipping. TASTY!


Catch you back here tomorrow!!

Recipe for a crowd… Chicken Sausage Jambalaya with Shrimp!


A few years ago I ran across this fantastic recipe at Whole Foods…Chicken Sausage Jambalaya with Shrimp. It made a good bit and it was TASTY with a capital “T”! If you’re having a group over for New Year’s Day, this might want to be something you consider?? Here ya go…


Serves 12

This one-pot meal is great for feeding a crowd of friends.


2 tablespoons safflower oil, divided
2 (12-ounce) packages pre-cooked spicy Italian chicken sausage, sliced diagonally
2 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, diced
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1 1/2 cups water
2 1/4 cups long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen Whole Catch® Tail-On, Peeled & Deveined, 41/50 Cooked Shrimp
Hot sauce for serving


In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through. Taste and season with more salt or cayenne if desired. Serve with hot sauce.


Per serving: 320 calories (90 from fat), 10g total fat, 4g saturated fat, 90mg cholesterol, 460mg sodium, 34g total carbohydrate (4g dietary fiber, 4g sugar), 23g protein