Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

It’s the weekend before Thanksgiving, so you may be looking for some light, easy meals to prepare. Look no further than our weekend recipe guide!

  • Garlic Butter Chicken Bites and Asparagus (courtesy of eatwell101.com)

Ingredients

  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks

  • 2 bunch of asparagus, rinsed and trimmed

  • 1/2 cup butter, softened

  • 1 teaspoon olive oil

  • 2 teaspoons minced garlic

  • 1 teaspoon Italian seasoning or Herbes de Provence

  • 1 tablespoon hot sauce, optional (we used Sriracha)

  • 1/2 cup (125ml) low-sodium chicken broth

  • Juice of 1/2 lemon

  • 1 tablespoon minced parsley

  • Crushed red chili pepper flakes, optional

  • Slices of lemon, for garnish

  1. For the chicken seasoning:

    • 1 teaspoon salt

    • 1 teaspoon fresh cracked black pepper

    • 2 teaspoons onion powder

Directions

  1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.

    2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.

    3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown. 

    4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.

    5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately.

  • Garlic Butter Chicken with Parmesan Cauliflower Rice (courtesy of eatwell101.com)

Ingredients

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4

  • 1/2 cup fresh Parmesan, finely grated

  • Salt and fresh cracked black pepper

  • 2 large cloves garlic, grated

  • 1 teaspoon paprika

  • 1 teaspoon Italian seasoning

  • 4 tablespoons unsalted butter, divided

  • 1 head cauliflower, riced

  • 1/2 cup white onion, chopped

  • 2 large cloves garlic, minced

  • 2 tablespoons vegetable stock

  • Juice of one lemon (+ zest, if you like)

  • Red chili pepper flakes, optional

  • 1/4 cup fresh parsley, chopped

Directions

The Chicken

1. To make this parmesan chicken recipe: In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

2. In a large non-stick skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken cutlets until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken cutlets. Transfer to a plate.

The cauliflower rice

1. In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese, if you like.

4. Adjust seasoning as needed. Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve your parmesan chicken with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!

Note: Make sure to use a non-stick pan otherwise the parmesan might stick.

  • Kung Pao Shrimp Tacos with Jalapeno Sauce (courtesy of jaroflemons.com)

Ingredients

  • 1 lb medium uncooked shrimp (peeled and deveined)

  • 1 Tbsp sesame oil

  • 2 Tbsp soy sauce

  • 1 tsp crushed red pepper

  • 1/2 tsp rice wine vinegar

  • 1 tsp garlic

  • 2 tsp honey

  • 5 mini peppers

  • 2 Tbsp plain greek yogurt

  • 1 large jalapeno

  • 1 medium lime

  • 1 cup shredded red cabbage

  • 4 radishes

  • 6 gluten-free corn tortillas

Directions

  1. Cook the shrimp according to directions.

  2. While the shrimp are cooking, create the sauce by mixing the sesame oil, soy sauce, crushed red pepper, rice wine vinegar, garlic, and honey. Set aside.

  3. Slice the mini peppers and set aside.

  4. Once the shrimp are almost finished cooking, drain the excess water from the pan. Pour the sauce over the shrimp and continue cooking. Add the mini peppers and cook for about 5 more minutes.

  5. Carefully cut the jalapeño (using gloves) and adjust the level of spicy by removing or including the seeds (including the seeds makes it spicier). Place the jalapeño, yogurt, and lime juice in a blender. Blend until the jalapeño sauce is smooth.

  6. Fill the tortillas with the shredded red cabbage, shrimp and peppers, and radishes. Drizzle with jalapeño sauce, serve, and enjoy!

Enjoy!