Chicken á la Fancy with Brown Rice and Broccoli

This meal came to be because I was looking for something healthier and lighter, but still keeping things very flavorful. I love brown rice and broccoli just happens to complete the meal very well. So this is what I came up with, my Chicken á la Fancy with Brown rice and Broccoli!

The chicken was pan-seared in EVOO (See, there it goes again! There I go using one of my favorite "RRism's") and seasoned to perfection with Tony Chachere's and Blackening Seasoning. Juicy and tender, they went quite well on top of a pillowy stack of perfectly cooked brown rice. The EVOO seeped down into the rice, providing extra flavor. But that isn't the kicker...

After the chicken was taken out of the skillet, in goes the green onions, bell peppers, tomato, and garlic. Then, into the skillet goes the white wine! That makes all the flavors come together like clockwork! The white wine cooks everything down and releases the flavors of the veggies and the EVOO that's still in the pan. Then pop the chicken back in the white wine and veggies and let them cook for a few more minutes. Take them out and top the rice with them. Let those flavors lavish the rice... The flavors are magic!

While the white wine and veggies are cooking, the broccoli should be cooking down with some butter and Tony Chachere's. When they are done, use the broccoli florets to fancy the mound of brown rice, then take some of the white wine sauce and pour it over the chicken, rice, and broccoli, then serve up. Your family will sing your praises! Mine did, and I am definitely stepping it up for my next recipe!

Bar-B-Que Bacon Wrapped Chicken with Strawberry and Pineapple Salad

This is my little bit of bad, little bit of good, salad. Once you try it, you'll see what I mean. But hey, you can probably tell by looking at the picture. This salad is bad, but still good for you at the same time. It will appease both the angel and the devil on your shoulder, hehe!

I present for thine dining experience...

My Bar-B-Que Bacon Wrapped with Chicken Strawberry and Pineapple Salad!!!

Bacon Wrapped Chicken
2 lbs Boneless, Skinless Chicken Breast Strips
1/2 lb Hickory Smoked Pork Bacon
1 tsp Cayenne Pepper
1 tbsp Tony Chachere's Creole Seasoning
1 tbsp Blackening Seasoning

For this, you must prepare the chicken in this manner:
1. Take two boneless, skinless chicken tenders and roll them up on each other in a circle.
2. Wrap them in bacon.
3. Skewer them with toothpicks to keep them intact for cooking.
4. Season them with Tony Chachere's, a little cayenne for heat, and blackening seasoning.
5. Bake them in the oven on 450 degrees for 30-35 mins.
6. Pull out and top with a Chipotle Bar-B-Que Sauce in the last 10 minutes of cooking.

Chipotle Bar-B-Que Sauce
7oz Chipotle Peppers in Adobo Sauce
1/4 cup Dijon Mustard
1/4 cup Olive Oil
1/4 cup Ketchup
1/4 cup Honey
1/4 cup Rice Wine Vinegar
1 tbsp Brown Sugar
1 tsp Kosher Salt
1 tsp Black Pepper

1. Blend all the ingredients together until well blended and completely smooth.

Pineapple Vinagrette
1/2 of a 15.25oz can of Pineapple Chunk, pour juice in blender
1/2 cup Fresh strawberries
1/4 cup EVOO
1 tsp Minced Garlic
1/4 cup Rice Wine Vinegar
Juice of One Small Lemon
1 tbsp Grated Parmesan
1/4 cup Roasted Red Bell Pepper
1 tbsp Dried Parsley Flakes
1 tsp Kosher Salt, to taste
1 tsp Black Pepper, to taste

1. Blend all the ingredients except the strawberries together until smooth consistency.

The Assembly
1. Take a couple of handfuls of Spring Mix and spread them evenly over the plate.
2. Top with two Hickory smoked bacon wrapped chicken breast strips.
3. Slice the strawberries if you so choose, and top the salad with them and the other half of the canned pineapple.
4. Pour on a nice amount of the vinagrette.
5. Enjoy!

Chicken Tortilla "Stoup"

This is my recipe for my hearty Chicken Tortilla Stoup. Now a "stoup" is a mix between a stew and a soup. It is delicious, filling, and let's just face it, the pot will empty quickly!

2 cups of water or chicken broth
1 large can of V8 juice
1 10oz can of Hot Rotel
1 lb bag of shredded cabbage
2 lbs of cooked boneless skinless chicken breast, chopped
1 10oz can of black beans, drained and rinsed
1 large bell pepper, chopped
4 stalks of celery, chopped
1 tsp of dried rosemary
Salt and pepper to taste
1 tsp of Hot Mexican Chile Powder

Combine all of these ingredients of a 5 qt pot, cover, and allow to simmer for one hour. The aroma from the pot fill your kitchen and slowly begin to roll throughout your home. Once finished, grab yourself a bowl and garnish with:

-shredded cheddar cheese
-sour cream
-halved grape tomatoes
-fresh corn tortillas
-cilantro

Quarter and fan the corn tortillas around the edge of the bowl like in the picture, and then add the shredded cheddar cheese, halved grape tomatoes, cilantro, and sour cream to the middle of the bowl.

Enjoy!