Quinoa with Asian Flavors

Quinoa with Asian Flavors
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Barbeque Bacon Chicken Bake

Barbeque Bacon Chicken Bake
cooking spray
8 slices bacon
4 skinless, boneless chicken breast halves
3/4 cup barbeque sauce (such as Cattlemen's(R) or Jack Daniel's(R))
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.  Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.  Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Quinoa Chicken

Quinoa Chicken
2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
1/2 onion, chopped
2 cloves garlic, or to taste, minced
1 1/2 pounds ground chicken
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL)
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.  Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.  Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Gumbolaya

Gumbolaya
2 tablespoons bacon drippings or cooking oil, divided
1/2 pound spicy andouille or other smoked sausage, halved lengthwise and sliced 1/4-inch
2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
Salt and pepper and/or Creole/Cajun seasoning, to taste
1-1/2 cups finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely minced celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 teaspoons Creole or Cajun seasoning, or to taste, optional
4 cups water
1 tablespoon chicken base (like Better than Bouillon)
1 (14.5 ounce) can diced or stewed (chopped) tomatoes, undrained
2 cups sliced fresh or frozen and thawed okra
1-1/2 cups instant rice
1/3 cup sliced green onions
Heat 1/2 tablespoon of the oil in a deep and large, lidded skillet, such as a chicken fryer, over medium high heat. Add the sausage and cook until lightly browned, about 3 minutes; remove and set aside. Season chicken to taste with salt, pepper and/or Creole or Cajun seasoning. Add another 1/2 tablespoon of the oil and cook chicken in batches, adding oil as needed, only until lightly browned; remove and set aside.  Add remaining oil and the vegetables; cook stirring regularly for 3 minutes; add garlic and cook another minute longer. Sprinkle in the flour and cook, stirring constantly for 3 minutes. Stir in the seasonings, mix together water and base, then begin adding the water a little at a time, stirring until blended. Stir in the tomatoes and okra, bring back to a boil, reduce heat to simmer, cover and simmer at a bubble for 20 minutes.  Return sausage and chicken to skillet. Set aside a pinch of green onion for garnish, then stir in rice and remaining green onion. Bring back up to boil, reduce heat to simmer, cover and continue cooking 8 to 10 minutes longer. Remove from heat and set aside; let rest for 5 minutes. Rice will not completely absorb the liquid. Serve this with some iced tea, French bread and a nice mixed garden salad.