Just Jodi Style

Hump Day Treat – Chicken in The Pot

Happy Wednesday! Sorry I have been so MIA here on Just Jodi Style. I flew last weekend to Scottsdale to see one of my best friends get married. I also had the honor of signing her Ketubah which when she asked me to do it I cried in the middle of SoulCycle. Thanks Sara <3. Anyways I am finally back in New York and ready for the week. When I was younger my Mom always cooked us dinner during the week on top of working every single day. We all had our favorite meals that she would cook us and this one was one my favorites. She always made up names for the dishes she made since we were young and didn’t fully understand everything. This dish she called chicken in the pot. It is a whole chicken that you put into a dish as shown in the image above called a deep dish corning-ware or you can also make this in a crock pot! I have done that as well before and it is delicious. Here is what you need:

 

Ingredients:

1 package of baby carrots

1 package of celery

1 whole chicken

Paprika

Garlic salt

Morton’s Seasoning

1 small spoon of crushed garlic

1 deep dish corning-ware (size depends on the size of the chicken you wish to cook)

 

Instructions

1.Heat the oven to 350 Degrees.

2.Clean out the chicken and pat it dry. Then place it in the deep dish corning-ware or crock pot.

3.Take the celery and cut it up  into small pieces. Once the chicken is in the deep dish corning-ware or crock pot scatter around the celery and carrots. You can also place some inside the chicken. Once this is done then take one small spoon of crushed garlic and put it on the inside of the chicken.

4.Once you have added all the veggies and the crushed garlic cover the whole top of the chicken with paprika seasoning. Then add a dash of the garlic salt and a dash of the morton’s seasoning.

5.If your chicken doesn’t have one of those poppers to tell you when it’s done please be sure to add it now. This is important in order to know when your chicken is fully cooked.

6.Take a measuring cup and fill the dish with water just to the point that it’s not covering the chicken. I’d say about close to half way up the chicken.

7.Place chicken in the oven. Make sure if you are using a dish like the one in my image that you cover it as well as your crock pot for it to cook.

8.Depending on how large the Chicken is it will take  at least 3 – 4 hours to cook.

9.While the chicken is cooking I would cook your sides. I personally love white rice and peas with this dish.

10.Once the popper has popped on your chicken you are ready to go! It should be moist and if you cooked it in a crock pot the chicken usually just falls right off the bone.
Hope you all enjoy!!!

 


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Hump Day Treat – The Perfect Lunch

Happy Wednesday! Now for a great hump day treat I am going to share with you all what I normally eat during the week for lunch. Now if you ask any of my family members as a child I hated vegetables. You couldn’t pay me to eat one even if I got just plain pasta at a restaurant and they put any green on it as a garnish I wouldn’t eat it. Yes I was one of those kids when it came to certain things. However, I now eat vegetables every single day. I try to have for lunch everyday a protein and a veggie. Now for some of you who don’t necessarily like veggies there are so many ways to eat them that you didn’t think of before. Like if you don’t like steaming your vegetables another great way to eat them is by cooking them in the oven. Another way to eat veggies that is a huge craze is by spiraling them. I saw a 4 year old eating a plate full of zucchini pasta out at a restaurant and he had no idea because it was spiraled and he thought it looked fun to eat. So today for lunch I made it simple. I took a little bit of olive oil and coconut oil and drizzled it over some broccoli and cut zucchini in a baking pan that I normally use for brownies. I lined it with aluminum foil to help make it less messy. I know that coconut oil is better for you, but I with certain things I still don’t fully like the taste of it if there isn’t any olive oil in it so I am slowly transition all my veggies being cooked with coconut oil. I set the oven to 400 degrees and every 5 – 8 minutes I stir them around so they don’t stick to the pan and also so they brown on both sides. While the veggies are cooking I heat up a small fry pan with some coconut oil and I grill some onions. Now I am like my father where I like my onions cooked well done to the point where they are almost black in color.  Once the veggies are close to being done in the oven and the onions are almost done cooking I add a ¼ tsp of chopped garlic into the pan and then cut up raw chicken. I found that the coconut oil and the onions with the garlic gives the chicken enough flavor. The vegetables in the oven shouldn’t take more than 20 – 25 minutes tops. You should always have some sort of protein and vegetable in the middle of your day especially at work because it will help boost your energy. Hope everyone is having a great day! <3


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Hump Day Treat – Southwestern Chicken Casserole

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Happy Wednesday Everyone! I have seen so many of my friends recently starting to share their cooking creations via snapchat and I love it because now I can ask them all for their recipes. One of my friends Lauren snapchatted this delicious southwestern chicken casserole and I immediately texted her for the recipe. I know when people think of casseroles they immediately think “ew it’s just a hodge podge of a bunch of stuff”, but this casserole looks and tastes delicious! Hope you all enjoy it!

Ingredients:

½ small onion, chopped

2 cups cooked chicken (shredded)

1 ½ cups cooked brown rice

1 (15 ounces) can black beans (drained and rinsed)

1 (10 ounces) can diced tomato and green chili blend (drained)

¾ cup unsweetened almond milk

2 eggs (beaten)

1 cup reduced fat shredded mexican cheese blend

1 teaspoon cumin

½ tablespoon chili powder

½ teaspoon garlic salt

Salt & pepper ( for taste and personal preference)

Directions:

1.Preheat oven at 350 degrees F

2.Coat casserole dish with nonstick cooking spray

3.In a large bowl, combine all the ingredients

4.Pour mixture into a casserole dish and bake for about 25 minutes or until center is firm

5.Let cool for 5- 10 minutes and serve with desired garnishes

6. ENJOY!


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Hump Day Treat: Garlic Chicken Pesto Pasta

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It’s Wednesday and you know what that means? Time for a hump day treat recipe that I am sure you are all going to love. I am constantly trying to find new recipes and new things to make that are different from my everyday things that I cook. I am currently really into eating pesto, but even though people say pesto is really easy to make I still buy the jar of fresh pesto from the store. Here is a recipe that I saw from Tasty on Facebook that is Garlic Chicken pesto with whole-wheat pasta.

 

Ingredients:

1 box of whole-wheat pasta (bow ties or penne)

1 box of cherry tomatoes, cut up

1 tablespoon of canola oil

2 chicken breasts sliced thinly

2 tablespoons of garlic chopped

½ tablespoon of kosher salt

½ tablespoon freshly ground black pepper

¼ cup heavy cream

¼ cup of pesto

Parmesan cheese to garnish

 

Directions

  1. Heat a pot full of water with a little salt in it for the pasta
  2. Cook the pasta according to the directions on the box
  3. Drain the pasta and leave on the side for when you are done cooking the chicken
  4. Heat the oil in the pan
  5. Once the oil is hot put the chicken with the salt and pepper and garlic to cook until the chicken is browned
  6. Once the chicken is browned,mix in the heavy cream and pesto until everything is evenly combined
  7. Cook the chicken to a boil until the sauce has reduced for about 8 minutes
  8. In a bowl toss the pasta, cherry tomatoes and continue to stir until everything is evenly coated
  9. Sprinkle with a little bit of parmesan cheese
  10. ENJOY!

(picture taken from google)


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