Top Ten Boneless Chicken Breast Recipes

Top Ten Boneless Chicken Breast Recipes

It's the chicken we buy the most but it's also the chicken we struggle with most to come up with new ways to serve up this quick and easy favorite. I've taken to Rock Recipes archives to bring you our top ten most popular recipes using boneless, skinless chicken breasts. Many of them are low fat alternatives, most can be accomplished in a half hour or so and run the gamut from recipes for quick weekday dinners to a relaxing dinner party. Here's our Top Ten tasty ideas.

NUMBER TEN

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash 

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

NUMBER NINE 

The Best Oven Fried Chicken Nuggets

The Best Oven Fried Chicken Nuggets

NUMBER 8

Apricot Lime Glazed Chicken Breasts

Apricot Lime Glazed Chicken Breasts

NUMBER 7

Lemon Chicken Asparagus Spaghetti

Lemon Chicken Asparagus Spaghetti

NUMBER 6

Baked Italian Chicken Cordon Bleu 

Baked Italian Chicken Cordon Bleu

 NUMBER 5

Low Fat Baked Crispy Orange Hoisin Chicken 

Low Fat Baked Crispy Orange Hoisin Chicken

 NUMBER 4

Double Crunch Orange Chicken 

Double Crunch Orange Chicken

 NUMBER 3

Low Fat Baked General Tso Chicken

Low Fat Baked General Tso Chicken

 NUMBER 2

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds 

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

 NUMBER 1

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts

Rosemary Dijon Grilled Pork Chops or Chicken

Rosemary Dijon Grilled Pork Chops or Chicken

Well, it may be a raining, drizzly miserable day right now in St. John's but we did manage to get some sun earlier in the week to have our first meal of the season off the back yard grill. We enjoyed these delicious pork chops which use a very simple marinade suitable for either chicken or pork. The Dijon and fragrant rosemary go very well together and I think are very complimentary to the pork chops. The touch of honey is meant to balance the tart mustard but it also helps create great grill marks and add caramelized flavor to the chops as well. It is a quick marinade and really doesn't need much more than 20 or 30 minutes before grilling.

Makes enough marinade for 4 to 6, 3/4 inch thick pork loin chops.

Marinade

• 3 tbsp whole grain Dijon Mustard
• 2 tbsp olive oil
• 1 tbsp honey
• juice of half a lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire sauce
• 2 tbsp chopped fresh rosemary
• 1 clove finely minced garlic

Mix all of the marinade ingredients together and pour over the pork chops in a glass dish or Ziploc bag. Turn the chops occasionally in the marinade.

Marinate for 20-30 minutes, covered at room temperature. You don't want cold chops to hit a hot grill or they are more likely to dry out.

Grill on a medium high temperature grill until fully cooked. I like the brush any remaining marinade over the pork chops as they grill. The internal temperature of the cooked pork chops should be 150 to 160 degrees F on a meat thermometer. (or 165-175 degrees F for chicken pieces)

Rosemary Dijon Grilled Pork Chops or Chicken

Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti

Sometimes the best laid dinner plans don't work out. My plans for our family favorite no fuss Chicken Parmesan went out the window when Olivia's school play rehearsals went long, Noah got invited to a friend's for dinner and Spouse was late coming home from work. Not wanting to keep the fresh chicken breasts in the fridge for another day, I just simply seasoned and grilled them and figured we could use them for sandwiches or something over the next couple of days.

The next day, schedules shifted again, this time in the other direction when we suddenly had to have dinner earlier than usual. This is where that leftover chicken came into great use. In a fridge clearing exercise, there was bacon, bell peppers and already opened canned tomatoes that needed to be used so I set out to make a smoky bacon tomato sauce to serve with the chicken. I stirred in some grated Parmesan cheese and a little smoked paprika added a further smoky note to the sauce which in the end turned out absolutely delicious. The key here was not to add the already cooked chicken until the very end so it stayed moist and tender and stayed together in nice bite sized pieces. I'm sure leftover roast chicken would work just as well and the recipe was so successful, I know we will be using this one as a go-to recipe in the future too.

Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti - a terrific recipe that turns leftover chicken into a delicious new version of family favorite spaghetti dinner.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

• 3 cups cooked chicken, diced
• 1/2 pound crisp cooked smoked bacon, chopped in small pieces
• 3 cloves minced garlic
• 2 tbsp olive oil
• 4 cups pureed canned tomatoes (San Marzano if possible)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika 
• 1/4 tsp chili flakes (optional)
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika 
• 1 large bell pepper, diced small
• 4 servings cooked spaghetti pasta
• 1/4 cup grated Parmesan cheese

Cooking Directions

1. Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.
2. Add the pureed tomatoes, smoked paprika, oregano, chili flakes, brown sugar, balsamic vinegar, crisp cooked bacon, salt and pepper.
3. Simmer over low flame for about 20 minutes.
4. Add the cooked diced chicken and bell peppers in the last 5 minutes of cooking time. Stir in the Parmesan cheese at the end.
5. Serve over the cooked spaghetti with a generous sprinkle of additional Parmesan cheese.

Leftover Chicken and Bacon Spaghetti

Spinach and Parmesan Quinoa

Add caption

Here's a delicious healthy side dish, that's sure to please and goes with everything from grilled chicken and fish to baked pork chops. It's a favorite of mine to serve with simply marinated and grilled lamb chops.

Other than a side dish, this would also make a terrific vegetarian lunch idea or as part of a Meatless Monday supper.

Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer very slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. As in cooking rice I like to keep the pot covered tightly, turn off the burner in the last five minutes and let it it sit: then fluff with a fork when it's done.

In a wok or large saute pan add:

• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 small minced shallot

Saute for a moment to soften the shallot and garlic then add:

• 1 small red, yellow or orange bell pepper
• 1/2 cup pitted olives (optional)
• 1 small diced de-seeded tomato
• 1/2 tsp black pepper

Saute for only a minute or to heat the peppers through, then remove from the heat and toss in:

• 1/4 cup grated Parmesan cheese
• 2 cups fresh baby spinach leaves

Toss together well until the spinach wilts and serve immediately with a drizzle of extra virgin olive oil and shards of Parmesan as a garnish.

Spinach and Parmesan Quinoa

One Hour Shortcut Chicken Cacciatore

One Hour Shortcut Chicken Cacciatore

Cacciatore is traditionally braised chicken, cooked in a spicy tomato sauce. While I do like the flavors here, I'm not always a fan of braising chicken, especially mixed white and dark pieces together. The dark meat will braise well while the breast pieces are almost always too dry.

Although the chicken pieces are also traditionally browned before braising, I am also not a fan of chicken skin that softens and gets a bit slimy during the slow simmering process. The same goes for wings that are simmered in sauce. You will find plenty of chicken wing recipes here on Rock recipes but they are always baked or fried to crisp the skin; I just don't enjoy them any other way.

In this case I deconstructed the cacciatore, making the chicken and sauce separately. The chicken is quickly dredged in simply seasoned flour, then quickly baked at high heat to crisp the skin. The sauce and rice are easily prepared in the time the chicken is in the oven, making this flavorful family meal easily able to be accomplished in only an hour.

One Hour Shortcut Chicken Cacciatore

Recipe by Barry C. Parsons

One Hour Shortcut Chicken Cacciatore - a shortcut version of the classic chicken dish, that bakes the chicken separately to keep it juicy and crispy. A fantastic family meal in only an hour!

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 60 minutes
Yield: 4 - 6 servings

Ingredients

• 2 to 3 pounds chicken pieces, bone in, skin on
• 1 cup flour
• 1/2 tsp dry thyme
• 1/2 tsp dry oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 small red onion, chopped
• 4 cups pureed canned tomatoes
• 1/2 cup white wine (or chicken stock)
• 1/2 tsp chili flakes (more or less to taste)
• 1 large red or green bell pepper, diced
• 2 tbsp brown sugar
• 1 tsp dry thyme
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 large grated carrot
• 1/2 tsp black pepper
• a couple pinches salt, to season
• 1/2 cup pitted kalamata olives
• 1 cup sliced crimini or button mushrooms (optional)

Cooking Directions

1. Preheat oven to 400 degrees F.
2. Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge.
3. Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle.
4. Bake for about 50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F.
5. While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil.
6. Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks.
7. In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock.
8. Serve the chicken and sauce over the rice. 

Spinach Pesto Pappardelle

Spinach Pesto Pappardelle

I'd never made spinach pesto before but with half a large bag desperately in need of being put to good use I decided to give it a try for lunch. The kids in particular loved it and Olivia even had the pasta for lunch again the next day.

I was a little worried about using the spinach completely fresh as you would use basil in pesto, mainly because I wanted to preserve the color, so I blanched it and patted it dry between layers of paper towels. That method worked like a charm and the color was just as bright and inviting in the leftover refrigerated pesto even 2 days later.

This recipe is a great way to get the kids to eat their spinach and makes for a great side dish as well as a delicious lunch.

• about 4 cups baby spinach leaves (1 cup wilted spinach)

Have a large bowl of ice water standing by. Drop the spinach into boiling water for only about 30 seconds. Drain immediately and plunge the spinach into the ice water. Drain and lay the spinach out on a few layers of paper towels and pat them dry before adding them to a blender or food processor along with:

• 1/2 cup grated Parmesan cheese
• pinch black pepper
• 1/4 cup toasted pine nuts
• 2 cloves finely minced garlic

I toast the pine nuts in the oven on a cookie sheet for a few minutes but you can toss them in a non stick saute pan for a couple of minutes until they begin to brown a little. Either way, watch them carefully, they can burn quickly. Process on medium speed until the spinach and other ingredients begin to form a paste, then reduce the speed to low and begin slowly drizzling in:

• 1/2 cup good quality extra virgin olive oil

If you want to use the pesto as a dip you can cut back on the amount of olive oil to make it thicker.

Makes enough pesto to coat about 1/2 pound dry pasta when cooked, like pappardelle; enough for 4 servings.

Store any leftovers in the fridge.

Spinach Pesto

30 minute Easy Chicken and Chickpea Curry

30 minute Easy Chicken and Chickpea Curry

This recipe was the result of a bit of a challenge that I set for myself based upon an email I got from a reader asking if I had a really quick chicken curry recipe that didn't use a lot of hard to find spices, was only mildly spicy and low in fat. Normally my favorite curries take a while to simmer so the quick requirement was my biggest concern but I decided to give it a whirl anyway.

There are a couple of Asian markets that I go to in my neighborhood for curry spices but for this one I decided to only use spices that were easily found in the spice aisle at the supermarket. This one only has 4 spices and probably the least common of those is the Indian spice blend, garam masala but I checked the last 4 supermarkets I visited and each one of them had it in the spice display so it's now pretty commonly found.


Long story short, even with only a few ingredients and spices, it was terrific. Spouse is not one for hot curries so she was particularly pleased with this one; it's her new favorite. The kids scarfed theirs down too and were even happy to have the leftovers the next day. I would absolutely recommend making a double batch and plan for leftovers of this tasty, economical meal.

Serves 4

• 1 1/2 pounds boneless skinless chicken breasts or thighs, diced
• salt and pepper to season
• 3 tbsp peanut oil (or vegetable oil)
• 4 cloves garlic
• 1 medium onion diced fine
• 2 tsp turmeric
• 2 tbsp yellow curry powder
• 2 tsp garam masala
• 1/2 tsp ground cardamom
• 2 tbsp grated fresh ginger
• 1 1/2 cups chicken stock
• 1 cup drained low fat yogurt (or low fat Greek yogurt)
• 2 cups canned chick peas, drained and rinsed 

Heat the peanut oil in a large heavy bottomed dutch oven over medium high heat,  Brown the chicken pieces for a few minutes. Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom.Stir them well into the onions and garlic and cook for two minutes, stirring constantly.

Return the browned chicken to the pot along with the fresh ginger and and chicken stock. Cover and bring to a slow simmer for 10 minutes.

Add the yogurt and chickpeas and simmer for an additional 5 to 10 minutes. Serve over plain basmati rice.

30 minute Easy Chicken and Chickpea Curry

New Video Recipe: Easy Leftover Turkey Stroganoff

Easy Leftover Turkey Stroganoff

Today's new video recipe in conjunction with CBC Newfoundland and Labrador is another timely, seasonal recipe idea to help turn both leftover turkey and gravy into a super fast and easy comfort food pasta dish. This one so so quick and easy, you can have it on the table in under 20 minutes. After all those hours slaving over Christmas dinner, a tasty meal-in-minutes should be well appreciated after the Holiday chaos subsides. This dish will let you do all that Boxing day visiting and still have dinner on the table in no time. It would also make a terrific pot -luck contribution at post Christmas get-togethers.

For certain mobile users if the video does not load below, then please click here.

For the full printable recipe click here.

NEW VIDEO RECIPE: Sundried Tomato and Almond Pesto

Sundried Tomato and Almond Pesto

Our latest video recipe in cooperation with CBC Newfoundland and Labrador is this beautiful and very versatile pesto. Simply toss it with your favorite cooked pasta for a quick and easy workday meal. It's a great vegetarian dish or you can add some simple grilled chicken or sauteed garlic shrimp to make it a more substantial meal for meat eaters. These simple additions make it ideal to serve at a dinner party where you can serve it both ways.

You can adjust the amount of oil in this pesto to suit your taste and purpose. Make it with less oil as a spread for crostini or add it to strained yogurt for a delicious veggie dip; two great ideas for entertaining.

If you make your own pasta, a thick version of this pesto also makes a delicious filling for ravioli, especially when served with alfredo sauce.

Find the full recipe by clicking here.

For mobile users, if the video does not load below, try this alternative link.

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

Our latest video collaboration with CBC Newfoundland and Labrador is one of the quickest and easiest recipes you will find on Rock Recipes. With a minimum of preparation and organization of your ingredients beforehand, this delicious shrimp and pasta dish can be on the dinner table in 15 to 20 minutes. Tasty dinners taking less time to prepare than a stop at the neighborhood take-out is something every busy family could use more of and this recipe fits that description perfectly.

Watch as I show how really quick and simple it actually is to prepare and you may just be tempted to add it to this weeks dinner menu plan.

Get the full written recipe for Tarragon Lime Shrimp Scampi can be found by clicking here.

For iPad, iPhone and other mobile users, if the video does load below, please click this link.

NEW VIDEO RECIPE: Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Our video recipe collaboration with CBC Newfoundland and Labrador adds a new entry today with one of the most popular chicken recipes that we've ever had on Rock Recipes. To date it has had very near 600 THOUSAND hits on the website, along with numerous testimonials and rave reviews on our social media outlets. Many people have tried it over the past few years and it is one of those recipes we very often hear that people make over and over again.

The recipe is quite simple and based upon a restaurant dish I had many years ago. While the recipe can quite rightly be considered a "quick and easy" meal, it is also one I have served many times to guests at dinner, whether they are last minute friends dropping over or guests at well planned dinner parties. It really is versatile enough to be served casually or at a dressed up dinner. Fresh pasta, whether you make your own or buy it packaged, is sort of a must here but I won't tell if dry pasta is all you have on hand. If you want a recipe for homemade pasta click here to find it in our recipe for Chicken Parmesan Lasagna.

CLICK HERE FOR THE COMPLETE RECIPE

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Honey Sriracha Chicken and Noodles

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

VIDEO RECIPE: Blueberry Balsamic Pork Chops

Blueberry Balsamic Pork Chops

Today's new video recipe in cooperation with CBC Newfoundland and Labrador is quite a popular one on Rock Recipes and another great quick and easy recipe for a busy workday meal. The pork chops are simply pan seared and then while they are resting a quick sweet and sour Blueberry Balsamic pan sauce is quickly whipped up in minutes to serve over them. The recipe is always a crowd-pleaser every time we serve it, even with kids.

You can find the full recipe for Blueberry Balsamic Pork Chops by clicking here.

For iPad, iPhone and other mobile users, please CLICK HERE if the video does not load below.

Super Quick Sesame Beef and Asparagus

Super Quick Sesame Beef and Asparagus

So how quick is super quick? Well, with good organization, I had this on the table in about 20 minutes. I think good organization and time efficiency is really the key to these sorts of recipes. For example I always have two things going on simultaneously. While the water boils for blanching, chop the garlic and asparagus. While the asparagus blanches, slice the beef and grate the ginger. Always assemble all of the ingredients you will need on the counter next to the stove before you start cooking. You can even do that while waiting for the wok to heat. Pre-measuring the ingredients into small ramekins is also a huge help, especially for quick stir fried dishes because measuring as you go takes more time and the dish can easy overcook. Actively thinking of ways to optimize preparation and cooking time is a habit successful cooks all have and once you acquire that skill, I promise that much of your cooking stress will disappear.

In this particular recipe, unlike many sesame beef recipes, you will notice that I do not pre-marinate the beef. Instead, I prefer to use tender cuts of beef like prime rib, striploin or even tenderloin steak which are excellent for quick stir-frying without getting tough. With such strong flavors in recipes like these I sometimes think that the flavor of the beef gets lost when marinating, so, many times I prefer just to prepare the meat and sauces separately and then bring them together briefly at the end. This recipe definitely is a good example of this concept because the flavor of the beef is still quite distinct even in the presence of the bold flavor of the sauce.

Every busy family needs more of these sorts of recipes, so if you are looking for more like this, please click here to visit our Pinterest Quick and Easy Meals collection.

Super Quick Sesame Beef and Asparagus

Recipe by Barry C. Parsons

A super quick and delicious meal in minutes. When there's practically no time for cooking, this highly flavorful dinner is ready in less time that you can pick up take-out.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds thinly sliced steak
• 2 cloves minced garlic
• 2 tsp freshly grated ginger root
• 3 tbsp oyster sauce (reduced sodium version if available)
• 3 tbsp low sodium soy sauce
• 1 tsp Chinese 5 Spice Powder
• 3 tbsp rice wine vinegar
• 1/2 tsp black pepper
• 4 tbsp brown sugar 
• 1 tbsp toasted sesame oil ( more or less to taste)
• 1 tbsp corn starch
• 1/4 cup beef stock (or water)
• 3 tbsp toasted sesame seeds
• 1/2 pound fresh asparagus
• 3/4 cup sliced water chestnuts

Cooking Directions

1. Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.
2. Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color. (You can use broccoli or green beans here if you prefer but use the same cooking method for them too.)
3. After a minute, drain the ice water off of the asparagus and set it aside.
4. Heat a wok over very high heat. Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes.
5. Remove the beef from the wok and set aside while you prepare the sauce.
6. To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil. Bring to a boil for only a minute.
7. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly until the sauce thickens.
8. Add the beef back to the sauce along with the blanched asparagus and water chestnuts.
9. Simmer only for another minute or so until the beef, water chestnuts and asparagus are heated through. Serve over steamed rice or your favorite Chinese noodles.
10. Sprinkle on the toasted sesame seeds when serving. 

Super Quick Sesame Beef and Asparagus

VIDEO RECIPE: The Best Beef and Broccoli

The Best Beef and Broccoli

The latest in our video recipe series in cooperation with CBC Newfoundland and Labrador has been a very popular dish on Rock Recipes. Our easy, delicious Beef and Broccoli has many rave reviews and many people have said it's better that most restaurant versions they've tried. Our family prefers it over Chinese noodles rather than rice for a quick and easy weekday meal when you have little time to spare.

For the full recipe click here.

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Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

VIDEO RECIPE: Cod Puttanesca

Cod Puttanesca

Our video recipe today really is one of our family's favorite ways to enjoy fresh local cod. Find the full recipe at this link: Tarragon and Chive Pan Fried Cod with Fettuccine Puttanesca

For iPhone and iPad users, if the video does not load below, please try this link: Cod Puttanesca

 

Curry Pork Chops with Easy Plum Chutney

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Last night I planned to make simple grilled pork chops using my Maple Chipotle Barbeque Sauce but number one son, Noah, had a yen for tacos. No problem, we combined the two into a very delicious dinner; compromise is what brings family harmony after all.

As the expression goes here in Newfoundland, we all went "face and eyes into it"! We had both hard and soft shell tacos on hand and they were both fantastic. We added some simple homemade chunky avocado salsa to the tacos too which made them even better. I'm always up for a quick, easy dinner idea and this was a particularly good one that I know we will be making again soon.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Serves 4-6

Grill 

8 center loin pork chops

In the last minutes of grilling brush on a good spicy barbeque sauce. You can find my recipe for the Maple Chipotle Barbeque Sauce that I used here.

Let the chops rest covered in aluminum foil for 5 minutes before thinly slicing them across the grain.

Add the sliced pork to either warm soft or hard shell taco shells and top with the salsa.

Chunky  Avocado Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

Add

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1 tbsp chipotle powder

1/2 finely minced jalapeño pepper

1/4 cup chopped fresh cilantro

season with salt and pepper

Toss together well.

Simple Soy and Ginger Grilled Scallops

Simple Soy and Ginger Grilled Scallops

Scallops are my favorite seafood. Period. I've often had them at their very freshest and best, only hours after being plucked from the ocean floor. I love them prepared in practically any way, from tempura battered to practically raw in a lime ceviche. During the summer months I also love them simply marinated in any number of ways and then lightly grilled.

This recipe is particularly tasty and very simple to prepare. It makes a perfect appetizer course for a barbeque dinner party or served on a salad for a light lunch or dinner meal. If you like you can make double the marinade and with one half, add some rice wine vinegar to make a terrific salad dressing too.

1 1/2 pounds scallops

2 small sweet bell peppers, any color or mix them up

For the marinade mix, together:

1/2 cup reduced sodium soy sauce

1/4 cup lemon juice

3 tbsp peanut oil

few drops toasted sesame oil

2 tbsp honey

2 tbsp finely grated fresh ginger root

1/2 tsp Chinese five spice powder

1 clove finely minced garlic

pinch salt

pinch black pepper

Marinate the scallops in the marinade for no longer than 20 minutes; longer than this can allow the citric acid in the lemon juice to break down the surface of the scallops  and dry them out when cooked. While the scallops are marinating you can also soak 3 or 4 bamboo skewers in water to prepare them for the grill.

Push the scallops onto the pre-soaked bamboo skewers. If you like, you can alternate the scallops with pieces of sweet bell peppers and/or red onions.

Place the scallop skewers onto a preheated grill on medium heat and grill for only 2 to 3 minutes per side depending on the size of scallops that you are using.