TheKitchenHotline.com

Quick & Easy Recipe: Jamaican Chicken w/Black Beans & Rice

Each week as part of my duties with TheKitchenHotline.com I create recipes that combine the best elements of two popular Food Network shows, 5 Ingredient Fix and 30 Minute Meals – these recipes implore five ingredients (usually) and take 30 minutes or less (most of the time).  These recipes are geared towards the busy-family-on-the-go.   On occasion I will share on of these recipes here.  If you want the entire group just follow the Kitchen Hotline Facebook page.

Recipe: Jamaican Chicken with Black Beans & Rice

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups quick cooking white rice
  • 4 TBL Jamaican jerk spice plus 1 tsp for the rice
  • 2 TBL butter
  • 1 can black beans, drained

Instructions

  1. Preheat an oven to 350F. Line a baking sheet with parchment paper or spray with non-stick spray.
  2. Season the chicken on both sides with salt and pepper then place flat side down on the baking sheet, spaced at least an inch apart. Rub a tablespoon of jerk on top of each breast then roast in the oven for 20 minutes.
  3. While the chicken is roasting cook the rice according to package instructions adding the butter, black beans and jerk when done.
  4. Serve a piece of chicken on top of a serving of beans & rice.

Quick & Easy Recipe Contest

The Kitchen Hotline

WEEK 1 WINNER: truehockeymom’s Shrimp Pasta

WEEK 2 WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls

WEEK 3 WINNER: GeoKaren’s Chocolate Turtles

WEEK 4 WINNER: Tiffany Koch’s Oh SO Good White Chicken Chili

GRAND CHAMPION WINNER: Rhonda Dodge’s Butterscotch Yeast Rolls. Congratulations, Rhonda!  The yeast rolls were restupulous. Enjoy your autographed copy of Third Coast Cuisine.

As many who read this blog may know, I am a chef/consultant for The Kitchen Hotline.  At the hotline, we give you the knowledge, the support and the tools you need to gather family and friends around the dinner table. We reduce your stress, provide your meal planning and even help you to choose the perfect wine. Whether you want to create simple family meals or prepare an elegant dinner party, we have everything you need, all in once place.

A few months ago our clients at the TheKitchenHotline.com told us that they love quick & easy recipes to get them through their busy week.  They love 5 Ingredient Fix and 30 Minute Meals so we chefs were charged with creating recipes that fit the model of both of those popular Food Network shows.  Our Quick & Easy (Q&E) Recipes include (usually) five ingredients or less and (again usually) take 30 minutes from start to finish.  I have shared a number of them here with you.

Well, now I want to see what Q&E Recipes you have come up with.  So each week in the month of January I will be giving away a free one-year membership to the TheKitchenHotline (a $240 value) for the best Q&E Recipe.  At the end of the month I will chose a grand champion from the weekly winners and they will then receive an autographed copy of my latest cookbook, Third Coast Cuisine: Recipes from the Gulf of Mexico.

The rules are simple: 5 ingredients or less, 30 minutes or less and I choose the one that sounds the best to me. Enter early, enter often.  Enter your submission in the comments section below.  The first winner will be chosen on January 7th.  Recipes that do not win the week they are posted remain eligible to win a weekly prize until the end of the contest.  All submissions are subject to being included in the daily Q&E posts at the TheKitchenHotline Facebook page with credit given to author of course.

To give you an idea of what our Q&E Recipes look like just hop on over to the Facebook page for a look-see.

Quick & Easy Recipe: Turkey Bean Soup

Each week as part of my duties with TheKitchenHotline.com I create recipes that combine the best elements of two popular Food Network shows, 5 Ingredient Fix and 30 Minute Meals – these recipes implore five ingredients (usually) and take 30 minutes or less (most of the time).  These recipes are geared towards the busy-family-on-the-go.   On occasion I will share on of these recipes here.  If you want the entire group just follow the Kitchen Hotline Facebook page.

Recipe: Turkey Bean Soup

Ingredients

  • 3 quarts water
  • 2 smoked turkey legs, removed from bones
  • 1 TBL chicken stock base like Better than Bouillon
  • 1 large can cannellini beans
  • 1 pound egg noodles

Instructions

  1. In a large pot cover the turkey meat with the water, bring to a simmer and cook for 10 minutes.
  2. Add the stock base, beans (with all liquid) and egg noodles.
  3. Simmer until noodles are tender.
  4. Season as necessary.

Quick Notes

Great with Thanksgiving leftover turkey.

Variations

You can also use kidney beans or red beans or heck all three is good too!

New Recipe: Chicken Potato Casserole

Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week. Each day’s menu feeds the family three meals plus a snack for the kiddies. These recipes need to be relatively easy to allow more quality time for the family to spend together. Another part of my charge is to come up with healthy recipes. Each week I will share one of these recipes with you. Here’s this week’s:

Recipe: Chicken Potato Casserole

Ingredients

  • 1 lb Chicken breast meat, diced
  • ½ cup Roasted red bell peppers, diced
  • 1 can Cheese soup
  • ¼ cup Water, mixed with the soup
  • To Taste Salt and pepper
  • 3 – 4 Medium Yukon Gold potatoes, sliced – skin on

Instructions

  1. Brown the chicken.
  2. Spray the bottom of a casserole dish with nonstick spray and layer half the potatoes, half the chicken, roasted peppers, half the soup, another layer of potatoes and chicken and the remaining soup.
  3. Cover with foil and bake in a 350 degree oven for 1 hour.
  4. Let rest 10 minutes.

Quick Notes

Per Serving: 270 Calories, 18g Carbohydrates, 4g Fat, 16g Protein, 3g Dietary Fiber, 30mg Cholesterol, 115mg Sodium

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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