Fresh Herbs Flavor Pairings

Flavor Pairings
Beef
rosemary, lemon peel, garlic, oregano, cinnamon, chile flakes, parsley, thyme, and capers.
Chicken
cilantro, green onions, lime peel, thyme, rosemary, lemon peel, basil, sun dried tomatoes
Pork
rosemary, thyme, chile flakes, sage, orange peel, garlic, mint, parsley, and capers.
Fish
tarragon, parsley, orange peel, basil, cilantro, mint, dill capers, lemon peel.

Please share your herb flavoring in the comments below. I appreciate hearing all your wonderful summer time pairings.

Two Recipes: Crispy Chicken and Sticky Chicken

Chicken recipes
Crispy Chicken
1. Whisk egg and cumin in a medium bowl. Spread bread crumbs on a sheet of wax paper.
Dip chicken into egg mixture then coat in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium heat.
Cook chicken 10 minutes, turning every few minutes until crisp.
3. Serve chicken with a salad of tomato. avocado, and red onion drizzled with a little more olive oil
and fresh lime juice.
Makes 4 servings. Each serving: 312 cals, 15 g fat, 32 g protein, 11 g carb.


Sticky Chicken

1. Whisk hoisin sauce, 1 tablespoon of canola oil. ginger, honey, soy sauce, hot red chili sauce
and garlic in a large bowl. Add chicken to mixture in bowl and toss.
2. Heat remaining oil in a large nonstick skillet over medium heat.
Add Chicken, cook 10 minutes turning once, until cooked through.
Serve with steamed bok choy and rice.
Makes 4 servings. Each serving: 309 calories, 14 g fat, 30 g protein, 14g carb

Recipe: Greek Style Quesadillas

Greek-Style Quesadillas

Greek Style Quesadillas
Ingredients
Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Credit: Recipe is from http://www.recipe.com.

Recipe: Tarragon Chicken Linguine Recipe

Tarragon Chicken Linguine

Tarragon Chicken Linguine Recipe
This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings
SERVING SIZE: 1 1/2 cup
CARB GRAMS PER SERVING: 36
6 ounces dried linguine or fettuccine

2 cups broccoli florets

1/2 cup reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 teaspoon lemon-pepper seasoning or ground black pepper

3 skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips

2 teaspoons olive oil or cooking oil

1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.
Credit: recipe from Better Homes and Garden’s Test Kitchen.

Recipe: Healthy Tarragon Chicken Linguine

Tarragon Chicken Linguine
Diabetic tarragon

This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings

SERVING SIZE: 1   1/2 cup

CARB GRAMS PER SERVING: 36

  • 6   ounces dried linguine or fettuccine
  • 2   cups broccoli florets
  • 1/2   cup reduced-sodium chicken broth
  • 2   teaspoons cornstarch
  • 1/4   teaspoon lemon-pepper seasoning or ground black pepper
  • 3   skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips
  • 2   teaspoons olive oil or cooking oil
  • 1   tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.

Credit: Recipe and photograph ownership of © Copyright 2012 , Meredith Corporation.