2 recipes - cinnamon chicken and bean borritos for StrollerFriends to try

I made a recipe from Cat Cora from the Oprah show and it was delicious...and easy to make

Greek Cinnamon Stewed Chicken

1 chicken (2 1/2 to 3 pounds) cut into 8 pieces (I used legs and thighs because that is what I had)
1 tsp ground cinnamon
2 tsp kosher salt
1 tsp ground black pepper
5 cloves of garlic, peeled and minced
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 cups of water
1 can (6 ounces) tomato paste
1 tbsp, dried Italian seasoning
1 cup orzo, cooked per package directions
1/2 cup grated Parmesan cheese

Preboil water with sea salt.

Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sauteing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.

Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.

Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.

Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.

When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.

Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.


Now this next recipe I made with eggs for breakfast-

Black Bean Chipotle Burritos
1 tbsp canola oil
1 medium onion, chopped
1 med. zucchini, diced
1 tsp brown sugar
4 cloves of garlic, peeled and minced
2 (15 oz) cans black beans, rinsed and drained
1 cup frozen corn, defrosted
1 tsp Hannafords cabo chipolte run (i used hot shot red pepper)
4 (12 in) shole wheat tortillas
1 cup shredded Mexican cheese
1 cup diced tomatoes

I added 2 scrambled eggs before I rolled it for a breakfast burrito between the 4 tortillas

1. in a large skillet, heat oil and warm zucchini, add the onion and zucchini and brown sugar, stirring until veggies are soft and beginning to brown, about 10 min

2. add garlic and stir about 30 sec

3. place bans in a medium bowl and mash slightly with a fork, add to skillet with corn and chipolte seasoning, stir to combine well, until heated thru, about 2-3 minutes

4. warm tortillas wrapped in paper towel in microwave on high for 30 sec. place tortillas on a plate and fill with mix, this is where i added the divided scrambled egg. top with cheese and tomatoes

5. roll and serve.

Hope you will enjoy this. the first is high in protein the second high in fiber both great meals. I have made the burritos as a lunch without the eggs and they are good too. Joey ate one. More recipes for my strollerfriends to come. If you have recipes you love, please post them, we are always looking for new recipes