Product review: Nature's Pride Premium Harvest Buns

As part of the Foodbuzz Tastemaker Program I received three packages of the Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls. These included the 100% Whole Wheat Bakery Buns that I used to make the Jerk Chicken Sandwich pictured above. I enjoyed all three rolls I sampled but the 100% Whole Wheat were the best. These buns are 100% natural. They are firm and did not get soggy when I added the chicken and condiments. They are also more filling than the normal packaged bun.

For an easy weeknight dinner I marinated chicken breasts in a bottled jerk marinade sauce and then grilled them. I topped each piece with a slice of jack cheese and melted it. To assemble the sandwich I spread the bottom bun lightly with mayo, added a tomato slice, the chicken breast and topped it with lettuce and the top of the bun.

Click here for a link to Nature's Pride

Pineapple Jerk Chicken and Rice

Besides the turquoise waters, white sand beaches and friendly locals one of the best things about Jamaica is their famous jerk seasoning. Jerk seasoning is a combination that includes super spicy scotch bonnet peppers, allspice, cinnamon and garlic as well as other herbs and spices. We were married in Negril, Jamaica in 2008 and look forward to returning every year and sampling the best local foods including jerk pork and chicken dishes. When I saw this recipe I could not wait to make it for us.

Fresh pineapple was not in season when I made this recipe so I used chunks canned in juice instead which worked perfectly. You can also adjust how spicy you like it by leaving the seeds in the jalapeno. I opted for extra spicy!

Adapted from Everyday With Rachel Ray magazine April 2010 issue

Serves 4

2 cups brown rice
2 cups low sodium chicken broth
1/4 cup extra virgin olive oil
1 onion, chopped
1 jalapeno pepper, finely chopped
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
salt and pepper
1 large can Dole pineapple chunks in juice, drained
1/2 cup Lawry's island jerk marinade
1 15oz can black beans rinsed
1/2 cup chopped, fresh cilantro

In a large pot brown rice over medium-high heat in a small amount of oil. Add 2 cups low sodium chicken broth, stir and return to boil. Cover, reduce heat to low and cook for 45 minutes. Do not lift the lid!

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until onion is browned, transfer to a bowl.

Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5-7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over rice.

Zesty Chicken Soup

I am continuing on my mission to make a soup every week of this winter. This week I choose this chicken soup, full of veggies and a nice kick from the diced green chilies. My husband and I really enjoyed it.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups, Zesty Chicken Soup

Yields 3 3/4 quarts

1 pound boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 Tbsp oil
1 can Rotel or other Mexican style diced tomatoes
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
3 medium carrots, sliced
1 can white corn
1 can (4 oz) chopped green chilies
3 tsp ground cumin
2 tsp chili powder
1 tsp dried basil
Shredded cheddar cheese

Place chicken in a soup pot, add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes. Remove chicken; cut into 1/2 inch cubes. Return to cooking liquid.

In a large skillet, saute the onion, celery and garlic in oil until tender; add to the soup pot. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Top soup with grated cheddar and serve.

Chicken Lettuce Wraps

I am a big fan of the South Beach Diet way of eating. I know simple carbs are my weakness and am always on the look out for dishes that really satisfy me without the carbs. In recent years I have seen different versions of lettuce wraps on more and more menus. PF Chang's are my personal favorite and this recipe is based theirs. It appears on the menu as an appetizer but my husband and I really enjoy this a meal.

Adapted from P.F. Chang's Soothing Chicken Lettuce Wraps

Serves 2 dinner portions

1 head iceberg lettuce
8 fresh mushrooms, minced
1 tsp cornstarch
2 tsp rice wine
2 tsp water
salt and pepper
1.5 pounds ground chicken
5 Tbsp oil
1 tsp fresh grated ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies
1 (8oz) can bamboo shoots, minced
1 (8oz) can water chestnuts, minced
1/4 cup chopped unsalted peanuts

Cooking Sauce
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp rice wine
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Mix all ingredients for cooking sauce in a bowl and set aside.

In a medium bowl, combine cornstarch, rice wine, soy sauce, salt, pepper, and chicken. Stir to coat thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinade.

Heat wok over medium high heat. Add 3 Tbsp oil, then add marinated chicken and stir fry for 3-4 minutes remove from pan and set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies and onion; stir fry about 1 minute. Add mushrooms, bamboo shoots and water chestnuts; stir fry additional 2 minutes.

Return chicken to wok. Add mixed cooking sauce and peanuts. Cook until thickened and hot.

Spoon into lettuce leaf and roll.

Asian Dinner Main Course: Cashew Chicken

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

3 Tbsp soy sauce
1 Tbsp rice wine
2 tsp grated ginger
1 pound boneless, skinless chicken breast cut into bite sized pieces
1 tsp Worcestershire sauce
1 tsp Asian sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
3 Tbsp corn oil
2 green onions, chopped
1 cup roasted cashews
1 fresh Asian hot pepper, chopped

In a large bowl, stir together 2 tablespoons of soy sauce, the wine, and the ginger. Stir in the chicken to coat evenly and set aside for at least 15 minutes.

In a small bowl, combine 2 tablespoons water, the remaining 1 tablespoon soy sauce, and the Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. Set aside.

Heat wok over high heat until very hot and add 2 tablespoons of the corn oil. Remove the chicken from the marinade, draining well, and discard the marinade. Add the chicken to wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon corn oil. Add the green onions and stir-fry for about 10 seconds until fragrant. Return the chicken to the pan and add the cashews and pepper. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes.

Chicken Tortilla Casserole

Mexican is my favorite ethnic food and this is sure to be the first of many recipes I post with a Mexican flare. This easy to prepare casserole is cheesy and satisfying with a nice kick from the green chilies.

Adapted from Taste of Home Casseroles, Slow Cookers, and Soups

Makes 4-6 Servings

1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed, cooked chicken breast
10 flour tortillas (6 inch)
1 (10 3/4 oz) can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 teaspoon pepper
1 cup salsa

In a saucepan, bring broth, onion and celery to a boil. Reduce heat; cover and simmer for 7 minutes until veggies are tender. Pour broth mixture in a bowl and add the chicken, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup jack cheese and pepper. Mix well. Spoon a thin layer of mix over bottom of a greased 11 x 7 x 2 inch baking dish. Then fill each tortilla with a spoonful of mixture and roll up. Place rolled tortillas in a single layer in baking dish. Top with salsa and remaining cheeses. Bake uncovered, at 350 degrees for 35 minutes until heated through.

Chicken Tortellini Soup

Tortellini soup is the best of both worlds; filling, cheesy pasta and warm light soup. My version uses split chicken breast instead of a whole chicken and whole wheat four cheese tortellini. The whole wheat pasta holds up very well when cooked in the soup.

Adapted from Taste of Home Casseroles, Slow Cooker, and Soups

Yields 8 Servings

1 Package fresh split chicken breasts with skin and bone
2 1/2 quarts cold water
3 teaspoons salt
2 chicken bullion cubes
1/2 medium onion, chopped
1/8 teaspoon black pepper
1/4 teaspoon dried marjoram
1 teaspoon fresh thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 6oz package fresh, whole wheat, cheese filled, tortellini

In a large soup pot place first 11 ingredients. Cover and bring to a boil. Reduce heat; cover and simmer 2 hours until chicken is very tender. Remove chicken from broth and cool. Remove chicken breast skin and bones and dice. Skim any excess fat from broth and bring to a boil. Add tortellini to broth and cook according to package directions. When tortellini are done add diced chicken back in and season. Remove bay leaf and serve sprinkled with Parmesan cheese.