Thursday, April 1, 2010

There is Nothing to Keep Me from Coming Back to You

(Yes, I'm singing a love song to my food in the title there like only a fat kid could!)

Tonight I made Avocado Chicken Cakes, Cous Cous, and Mom pitched in and made an Organic Spinach Salad with Oranges and Trader Joe's Soy Sesame Dressing. It was so delish! Oh man, I'd go back and have seconds if I wasn't so full from my first mega serving. I don't think I've ever had cous cous before, is that weird? I've certainly never made it, but it was super simple and really tasty. Here are the recipes for the Avocado Chicken Cakes from the blog Cake, Batter, and Bowl and the Sauteed Garlic and Onion Cous Cous from Hot Off the Garlic Press. In case you've forgotten how I do this, my changes to their recipes will be in parenthesis as we go.

1 1/2 tablespoons olive oil (Like I really measure this stuff, I just poured some in to my fry pan)
1/2 cup chopped red onions (I used white)
2 garlic cloves, minced (I used a big heaping tablespoon of the crushed stuff in a jar)
2 cups cooked shredded chicken (I used 3 medium sized chicken breasts since this recipe says it serves 2)
1/2 avocado, mashed (mine was a little less than 1/2 cup) (I used 2 medium avocados)
1 cup panko (I poured out 2 cups but ended up with about 1/3-1/2 panko crumbs left over at the end)
1/4 teaspoon cumin (didn't measure, I just sprinkled some in)
1/4 teaspoon paprika (didn't have so I used some chili powder)
1/4 teaspoon dried oregano (no measuring, just sprinkling)
1/2 teaspoon salt (probably used a bit less than that)
1 egg, beaten (used 2 eggs since I was doubling the recipe)
5 tablespoons of your favorite salsa


(Cook chicken if you haven't already)

Heat 1/2 tablespoon of olive oil in a skillet over medium high heat and sauté onions for 5-7 minutes, or until soft. Add garlic and sauté one additional minute.

In medium bowl, mix together the shredded chicken, onion mixture, avocado, 1/3 cup panko, cumin, paprika, oregano, salt, and egg. Shape mixture into 5 cakes that are 1/2-inch thick; lightly coat all sides of each cake in the remaining 2/3 cup panko.

Heat 1/2 tablespoon olive oil over medium high heat in a nonstick skillet. Add 2 chicken cakes and cook until golden brown, about 2-3 minutes per side. Repeat with remaining 1/2 tablespoon olive oil and 3 chicken cakes. Drizzle 1 tablespoon of salsa over each chicken cake. (Maybe because I had my heat on high, but there is no way that 1/2 tablespoon was enough for 2 of the cakes, just pour some oil in, fry these guys off and if you need more, add more) Makes 2 servings.

Nutrition: 468 calories, 13.9g fat, 1.8g fiber, 45.3g protein per serving

Sautéed Garlic and Onion Couscous:

2 drizzles of Olive oil, divided

1 clove garlic

1/3 of an onion, sliced into 1/2 rings

chicken stock or bouillon (I used Trader Joe's Organic Free Range Chicken Broth)

couscous (I used Trader Joe's Whole Wheat Cous Cous)

Add a drizzle of olive oil to small saucepan and in the onion. Saute over low heat until onions turn translucent, being careful not to burn the onion {this will probably take about 10 minutes}. Add a clove off finely minced garlic.

Make chicken stock out of the bouillon according to package directions, for mine it is 1 c. water to 1 tsp granules. Then add the stock to the onions and garlic and use as you would water according to package directions on your cous cous. (I had to add about another 1/2-3/4 cup of stock then what was called for on the recipe because my cous cous was looking dry half way through)

Sorry, this may be confusing. Each of the couscous brands has a different water to couscous ratio they use, so make up however much stock you need and then add however much couscous your package calls for, my current is 1 1/2 c. stock to 1 c. cous cous, plus the garlic and onions we added. The package will tell you the rest, which will likely be something like 'after combining the water {stock} and cous cous, remove from heat and leave it to absorb for 5 minutes before fluffing with a fork and serving'.

Drizzle with another light drizzle of Olive Oil and serve. (I also added a tiny bit of salt and some cracked pepper to this)

All-in-all this was a fairly simple dinner to make. I did get the stove pretty messy with spilled cous cous and some oil splatters, but the taste made up for all of that. Hope you enjoy it!


  1. Ohh yum, those chicken cakes sound hella good. I just made crab cakes last week, I would have never thought about doing something similar with a different meat!

    No worries at all on the pic or the post, glad you liked it! I love trader joes, wish we had them here! Always stock up when I go see Mumsy and Dad in CA. I use whole wheat cous cous now too, it is really good and something we can feel good about eating.


  2. Thanks for the great recipes and for the use of your picture! My parents were a little "eh" when they saw the chicken cakes being made, but once they tasted them, they were all about 'em.

  3. wow, those look really good! I definitely have to try this chicken avocado business......


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