The Well-Fed Newlyweds

Chicken Chili Taco Soup

2012-02-01T22:13:00.000-06:00

Do you ever see a recipe and know you will like it? Not just think it looks good, but know, from the picture, title, recipe, whatever, that it will undoubtedly be something you will like? That’s what happened to me with this recipe for Chicken Chili Taco Soup. I’m sure it had something to do with the name of the recipe. I like chili. I like tacos. I like soup. It was kind of a no-brainer. I also think I knew the recipe would be a winner because of its similarity to the Taco Soup recipe I told you about way back in the beginning of this blog. (If you click to check out the recipe, please don’t judge me on the photo quality. I hadn’t figured out the whole lighting thing yet.)

After having tried the recipe, I can tell you that what I like best about it (besides being quick and easy) is its adaptability. The original recipe calls for ground turkey. I substituted ground chicken breast, and I’m sure ground beef would be great too (though I’d drain the beef before adding the soup ingredients to avoid having greasy soup). The recipe also calls for kidney beans, which add to the chili-ness of it. Kidney beans worked great, but black or pinto beans would work just as well. If you want to heft up the veggie content, you could easily add in some chopped zucchini, carrots or spinach. If you don’t have the can of Ro-tel, you can substitute salsa or regular diced tomatoes. You get where I’m going with this. This recipe is flexible.

It’s also really good. And ridiculously easy. All you have to do is brown up the meat, add the veggies and then add everything else. A 15 minute simmer is all you need to bring all the flavors together. What you end up with is a chunky, meaty, protein-packed soup full of sweet corn, tender-crisp peppers, creamy beans, and zesty spices (how zesty is up to you). You can serve it topped with any number of things – basically whatever you like on your chili and/or tacos. We went for the fairly straight forward combo of shredded cheese and Greek yogurt (subbed for sour cream). Stan also added enough tortilla chips to his to make it more like chip soup. I was aiming for something a little healthier, but he assured me his version was delicious.

One Year Ago: Crispy BBQ Chicken Fingers, Baked Risotto with Mushrooms and Goat Cheese and Cocoa Banana Bread

Two Years Ago: Chicken with Wild Mushroom and Balsamic Cream Sauce, Chicken Coconut Curry Soup and Chocolate Peanut Butter Truffle Cupcakes

Chicken Chili Taco Soup

Adapted from Skinny Taste

Ingredients:

1 lb. ground chicken, turkey or beef

1 onion, chopped (red or white)

1 bell pepper, chopped (I used half a red and half a green)

10 oz. can Ro-tel diced tomatoes with green chiles

15 oz. can kidney beans, rinsed and drained

16 oz. can refried beans (I used fat-free)

8 oz. can tomato sauce

2 cups frozen corn

2 1/2 cups chicken broth

2 T. taco seasoning (use more or less to taste)

Directions:

Spray a large pot with cooking spray (or use a little oil) and brown the chicken over medium heat.

When the chicken is cooked through, add the peppers and onions. Cook for 2 to 3 minutes to soften the veggies a little.

Add all of the remaining ingredients to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.

Makes about 6 servings.

Sweet and Sour Pork

2012-01-24T21:37:00.000-06:00

It is not often that I try a new recipe and tell you about it the same day. I also don’t often post two similarly themed recipes in a row. Tonight however, I’m breaking with tradition. Partly because I finished cooking and cleaning up early enough to tell you about what I made for dinner tonight. Mostly because it was just that good. And easy. And perfect for a quick weeknight dinner.

This recipe for Sweet and Sour Pork was an unexpected winner. I don’t normally like sweet meat, but I had most of the ingredients for this recipe on hand, and I needed to figure out what to do with the pork tenderloin taking up space in my freezer. I found this recipe in TakeOut Tonight!, one of my current favorite cookbooks, and the source of my recipes for Broccoli with Garlic Sauce and Szechuan Chicken with Peanuts. Since I love those recipes, I figured it was worth giving this one a try.

And I have to say, I’m glad I did. This recipe comes together very quickly using everyday ingredients. The pork (or you could use chicken) is lean and tender. The sauce is sweet and savory and has a nice zing from the rice vinegar. The bell peppers give the dish a nice crunch, and the pineapple chunks add juicy pops of sweetness. Served up with some rice and a vegetable (and maybe an egg roll), you’ve got a fantastic dinner for any night of the week.

One Year Ago: Molasses Spice Cookies

Two Years Ago: Cincinnati Chili

Sweet and Sour Pork

Adapted from Take Out Tonight!

Ingredients:

1 lb. pork tenderloin, trimmed of fat and cut into 1/2-inch cubes *

2 T. cornstarch, divided

1/3 cup water

1/4 cup rice vinegar

1/4 cup sugar

3 T. ketchup

2 T. soy sauce

1 T. canola oil

1 T. minced peeled fresh ginger

2 cloves garlic, minced

1 bell pepper, seeded and cut into1/2-inch pieces (I used a mix of green and red)

8 oz. can pineapple chunks in juice, drained

* Boneless skinless chicken breasts would also work well.

Directions:

In a medium bowl, toss the pork with 1 tablespoon of the cornstarch until evenly coated.

In a small bowl, whisk together the remaining tablespoon of cornstarch, water, rice vinegar, sugar, ketchup and soy sauce.

Heat a large nonstick skillet or wok over medium-high heat. When hot, swirl in the oil and add the pork. Stir-fry until almost cooked through, 2 to 3 minutes.

Add the ginger and garlic and stir-fry for 30 seconds. Add the bell pepper and pineapple. Stir-fry for another 3 minutes, or until the peppers are crisp-tender.

Add the sauce. Cook, stirring constantly, until the sauce boils and thickens and the pork is just cooked through, about 2 minutes.

Serves 4.

Broccoli with Garlic Sauce

2012-01-22T22:02:00.000-06:00

When I was growing up, broccoli was the go-to vegetable in our house. Sure we ate plenty of other vegetables, but broccoli was our standby. When in doubt about what to serve as the vegetable part of a meal, broccoli was usually the answer – even if conventional culinary wisdom would dictate otherwise. Need a side dish for spaghetti? Broccoli works. Can’t figure out what vegetable to serve with tacos? How about broccoli? More often than not, broccoli did, in fact, go pretty well with whatever we were eating. To this day, it is still a running joke in our family. Can’t decide what vegetable to serve for dinner? Go with broccoli.

Despite having eaten so much broccoli growing up, it’s still a favorite vegetable of mine. Especially if it’s been stir-fried and coated in a delicious sauce – like today’s recipe for Broccoli with Garlic Sauce. I tried this recipe for the first time a few days ago, and it is sure to be a repeat player in our kitchen. All you have to do is whisk together a few ingredients for the sauce, then quickly cook your garlic and broccoli. You can have the whole thing on the table in less than 15 minutes. That alone would make this recipe a winner in my book, but the flavor sends it over the top. The broccoli is crisp-tender and bathed in a savory sauce studded with garlic and full of mouthwatering Asian flavors. The recipe make four servings, but Stan and I devoured it all in one sitting. I served it with an Asian-inspired meal, but I think you could easily serve it with any number of things. After all, broccoli goes with everything.

One Year Ago: Chili Mac with Corn and Green Chiles and Curried Lentils with Sweet Potatoes and Swiss Chard

Two Years Ago: Chicken and Mixed Sweet Pepper Pilaf and Roasted Broccoli

Broccoli with Garlic Sauce

Adapted from Take Out Tonight!

Ingredients:

1/2 cup low-sodium chicken broth

3 T. sake, rice wine, or dry white wine

2 T. reduced-sodium soy sauce

2 T. oyster sauce *

1 T. cornstarch

2 tsp. sugar

1 T. canola oil

3 cloves garlic, minced

1 lb. broccoli crowns, cut into florets (about 4 cups)

* You can find oyster sauce in the Asian foods section of your grocery store.

Directions:

In a small bowl, whisk together the broth, wine, soy sauce, oyster sauce, cornstarch and sugar.

Heat a large wok or nonstick skillet over medium-high heat. When hot, swirl in the oil. Add the garlic and cook for about 10 seconds, stirring constantly. Add the broccoli and stir-fry until crisp-tender, about 3 to 5 minutes.

Add the sauce and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Serves 4.

Feta Walnut Dip

2012-01-16T20:59:00.000-06:00

Dips are one of those things that I think pretty much everyone likes. Sure, you may not love them all, but I’m betting you have a favorite. Spinach artichoke? Sour cream and onion? Black bean? There are just so many good choices – which would explain why I have about 20 different dip recipes waiting to be tried. And to tell you the truth, there should be several more dip posts on this site. I’ve made some delicious recipes that I couldn’t wait to tell you about – only I didn’t take the pictures fast enough, and the dips disappeared before I could get the final shots. I’m going to have to work on that. It’s all in the planning… and in the hiding of the dip until the pictures have been taken.

When we lived in Cleveland a few years back, this Feta Walnut Dip was my favorite. It was kind of my signature dip, if you can have such a thing. I made it when people came over, and I was often asked to bring it to other people’s houses for parties and dinners. It was my thing. I made it so often I kind of got tired of it, and I haven’t made it for a few years. However, I decided it was time to bring it back for New Year’s. And I’m glad I did, because it went over big.

This dip is big on flavor and small on effort. All you have to do is toast some walnuts and then toss all of the ingredients into a blender or food processor. A minute or two later, and you are ready to dig in. The feta is the star of the show, giving the dip a creamy texture, while the toasted walnuts add richness and a subtle nutty flavor. A few crushed red pepper flakes help make the dip as spicy (or not) as you want, and a few sprigs of fresh parsley keep things light and fresh. Blended together, the ingredients in this recipe combine to form the perfect dip for pita bread, crackers or veggies. It would make a great sandwich spread too. Give it a try. It might just become your new “signature” dip.

One Year Ago: French Onion Soup-Stuffed Mushrooms, Lentil Vegetable Soup, and Thai Honey Peanut Chicken

Two Years Ago: American Sandwich Bread, Roasted Eggplantwith Garlic and Parsley and Baked Fudge

Feta Walnut Dip

Adapted from Rachael Ray

Ingredients:

1 cup walnuts, toasted

1 1/2 cups feta cheese, crumbled

1/2 cup milk (any kind works)

1 clove garlic, peeled and roughly chopped

1 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

Freshly ground black pepper, to taste

1/4 cup Italian (flat-leaf) parsley

Directions:

Add all of the ingredients except for the parsley to a blender or food processor. Process until smooth.

Add the parsley and pulse a few times, until the parsley is chopped and there are little green flecks throughout the dip. (You can also throw in your parsley with everything else and process it all at the same time, but your dip will be green – which is just fine.)

Scrape the dip out of the blender/food processor and transfer it to a serving dish.

Serve with pita, chips, vegetables, etc.

Buffalo Chicken Chili

2012-01-05T21:24:00.000-06:00

Happy New Year! I 2012 is off to a great start for you. We kicked things off in style with some major festivities at our house. I’m talking tinsel garlands, strands of beads and lots of confetti. It was classy. We also had enough food to feed twice the number of people actually at the party. That seems to me to be just the right amount of food to ensure a nice supply of leftovers, which is key the day after a big party.

Food, drink and friends – what else do you need to ring in the New Year? Nothing I can think of, except maybe some healthier food to balance out all of that end of the year excess. And if that healthy food tastes so good you forget it’s good for you? So much the better. If you’re like me and you prefer to eat healthy food that doesn’t scream “I’m on a diet!”, you will love today’s recipe. It has all of the flavor of Buffalo wings and none of the fat. Actually, this Buffalo Chicken Chili has hardly any fat at all – a fact that I’ve kept secret from Stan since he views fat as one of the most important food groups in his daily diet. He hasn’t noticed. He loves this stuff.

Despite its New Year’s resolution friendliness, this chili rocks. The chicken makes it filling and the little pieces of carrot and celery running through it echo the carrot and celery sticks typically served alongside a basket of wings. For those of you who aren’t into spicy food, don’t be scared by the amount of hot sauce going on here; it adds a great tang without too much heat. For those of you who can’t get wings hot enough, add as much hot sauce as your poor stomach can handle. Either way, top off your bowl with some (low-fat) sour cream, blue cheese crumbles, or whatever you like with your wings. And don’t forget to smile, because you’ll be back in your skinny jeans in no time. Unless you stick around to check out my upcoming New Year’s Eve posts… in which case you might want to stick with some comfy elastic waist sweatpants. Whatever you wear, it’s going to be a tasty year.

One Year Ago: Healthy Recipes to Kick Off the New Year
Two Years Ago: CurriedButternut Squash Soup and Creamy Shrimp Enchiladas

Buffalo Chicken Chili

Adapted from Rachael Ray

Ingredients:

2 T. olive oil (I used 1 T.)

2 lbs. ground chicken breast

2 large carrots, peeled and finely chopped

1 large onion, chopped

4 ribs celery, finely chopped

4 cloves garlic, chopped

1 T. smoked sweet paprika

1 bay leaf

Salt and freshly ground black pepper, to taste

2 cups chicken stock or low-sodium broth

1/2 cup hot sauce (We love Frank’s)

15 oz. tomato sauce

15 oz. diced, fire roasted, crushed or stewed tomatoes

Directions:

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook, breaking it up, for 5 minutes.

Add the carrots, onion, celery, garlic, paprika, bay leaf, and salt and pepper. Cook, stirring frequently, for 7 to 8 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce, and diced tomatoes. Bring the chili to a boil, then reduce the heat and simmer for at least 10 minutes or longer to combine the flavors.

Serve with your favorite toppings – sour cream, blue cheese crumbles, whatever you like with your Buffalo wings!

Serves 6.

The 10 Most Popular Recipes of 2011

2011-12-30T14:16:00.000-06:00

I can hardly believe that 2011 is winding down so quickly. In just two days I will have to start writing “2012” on everything. However, if past years are any indication, remembering to actually write 2012 instead of 2011 will probably not happen for at least 3 months. Am I the only one who has that problem? Please tell me I’m not. It’ll make me feel better.

On a more serious note, 2011 has been an eventful year. It started off with an ER visit in February after I wrapped my hand around a 400 degree skillet handle – serious ouchies. April brought a new job and the excitement and adjustment that comes with going back to work full-time after a couple of years of part-timing it while going to grad school. Things settled down for a while after that, but it was back to the hospital again in September for some non-emergency, but definitely needed, surgery. Between the surgery and an allergic reaction to the antibiotic they gave me at the hospital, I was pretty much out of commission through October.

I’m back at full speed now, but this has certainly not been a great year for blogging with any regularity. I am so appreciative of those of you who have stuck with me through the posting droughts and kept coming back even when I didn’t have anything new to say. I’m hoping for a healthier, injury-free 2012 that will be full of new recipes and regular posting. Most of all, I am hoping for a happy, healthy new year for everyone. May 2012 be a great year for all of us – and full of great food to boot!

Speaking of great food, 2011 did manage to bring some recipes that you guys loved. Interestingly, some of the most popular recipes of the past year were actually posted in 2009 and 2010. Thank you to Pinterest for helping get the word out! Below you will find the 10 most popular recipes of 2011 based on viewer page loads. Did your favorites make the list? Let me know!

The 10 Most Popular Recipes of 2011

1.) Slow Cooker Beef Stroganoff

2.) Thai Honey Peanut Chicken

3.) Pasta with Artichokes, Sundried Tomatoes and Spinach

4.) Tortellini Soup

5.) Queso Chicken Pasta

6.) Tex-Mex Chicken and Rice Casserole

7.) Strawberries with Cannoli Cream Dip

8.) French Dip Sandwiches au Jus

9.) Honey Lime Chicken Enchiladas

10.) Chili Mac with Corn and Green Chiles

Easy No-Peel Apple Cake

2011-12-25T23:05:00.000-06:00

Happy holidays! Whether you celebrate Hanukkah, Christmas, or just the fact that you have a long weekend away from the office, I hope you are enjoying your time off and spending it with family and friends. Stan and I are in Nashville this weekend, hanging out with my parents, enjoying the unseasonably warm weather and having a little Hanukkah celebration.

One of the many ways we’ve been celebrating is with cake – sweet, delicious, ridiculously moist, crunchy-topped cake. Cake filled with so many apples there seems to be more apples than batter. Cake my family cannot stop eating – despite the fact that 50 percent of us are on a diet and 25 percent of us are not supposed to eat gluten. Oops… but hey, that must mean it’s good, right?

In addition to being good, this apple cake is easy to make. I had 10 minutes to spare yesterday before my parents got back from an errand, and I wanted to make something sweet. In terms of the prep work, I’m not sure what I liked better – the fact that you add all of the ingredient to the mixing bowl at one time (no need to measure your dry and wet ingredients separately) or the fact that you do not have to peel the apples. Ok, that’s a lie. I don’t like peeling apples. I love that this recipe specifically calls for unpeeled apples.

Most of all I love this cake because my family loved it – and that’s the most important thing of all.

One Year Ago: Cranberry Sauce and Chipotle Macaroni and Cheese with Bacon

Two Years Ago: Tortellini Soup

Easy No-Peel Apple Cake

Adapted from The Cutting Edge of Ordinary

Ingredients:

For the Cake:

1/2 cup vegetable or canola oil

1/2 cup unsweetened applesauce

1 1/2 cups granulated sugar

2 eggs

2 cups all-purpose flour

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

4 cups apples, diced into ½-inch pieces (about 4 medium apples)

For the Topping:

1/2 cup pecans, chopped

1/4 cup granulated sugar

Directions:

Preheat oven to 350 degrees. Grease a 9x13 baking dish. (I used nonstick cooking spray.)

Combine all of the cake ingredients except the apples in the bowl of a stand mixer. Stir until just combined. (You can also use a large bowl and a hand mixer.)

Stir in the apples. (I used a rubber spatula to do this.)

Spread the batter into the prepared baking dish.

Top with the sugar and pecans.

Bake for 40 to 50 minutes, or until a cake tester comes out clean. (My cake was perfect after 45 minutes.) Cool the cake in the baking dish on a cooling rack.

Serve warm or room temperature.

Brussels Sprouts with Apples, Onions and Bacon

2011-12-13T21:04:00.000-06:00

I was all set to tell you about my new favorite dessert today – a dessert that is fast, easy, and perfect for a weeknight treat. So why, I’m sure you are asking, am I telling you about Brussels sprouts? Because I made this recipe for Brussels Sprouts with Apples, Onions, and Bacon last night, and it rocked my world. So much so that it jumped right to the head of the line. You’re just going to have to trust me on this one. (And trust that the dessert recipe won’t remain a mystery for long.)

But I digress. Back to my new favorite veggie recipe… It all starts with a little bacon – just enough to make the whole dish smoky and incredible tasting. Diced granny smith apples and red onion come next, cooked in the bacon drippings until they are softened and sweet. Finally, shredded Brussels sprouts are mixed in, along with some great flavor from apple cider vinegar and Dijon mustard. All in all, the combination of flavors and textures is, as I said, kind of world-rocking. At least for a vegetable recipe.

One Year Ago: Island Kale and Sweet Potato Soup

Brussels Sprouts with Apples, Onions and Bacon

Adapted from Cooking Light

Ingredients:

2 slices bacon

2 Granny Smith apples, peeled and diced

1/2 cup red onion, thinly sliced

1 clove garlic, minced

2 T. water

2 T. apple cider vinegar

1 lb. Brussels sprouts, trimmed and thinly sliced (I used a little more)

1 tsp. Dijon mustard

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

Directions:

Cook the bacon until crisp in large skillet over medium heat. Remove the bacon from the pan and crumble it. Set aside.

Add the apple, onion and garlic to the drippings in the skillet. Cook for 5 minutes, stirring occasionally, or until lightly browned. Add the water and vinegar to the pan; scrape up any browned bits.

Add the Brussels sprouts and cook, stirring frequently, for 5 minutes, or until softened. Stir in the mustard, salt and pepper.

Remove the skillet from the heat. Sprinkle with the reserved bacon.

Serve immediately.

Second Birthday - And Some Favorite Recipes From the Past Two Years

2011-11-15T22:16:00.006-06:00

I missed a lot of things while I was out of commission recently. One thing I hadn’t realized I’d missed was the second birthday of The Well-Fed Newlyweds. Now you know I was seriously under the weather! I can’t believe it’s been over two years since I shared my first recipe with you. Some of you have been with me since the beginning, and some of you are new friends. However long it’s been, I’m so happy to have you here to share in the successes (and occasional) flops of our kitchen.

Since I’m feeling kind of nostalgic, I thought I would share some of our very favorite recipes from the past two years. These are recipes I’ve made over and over again – and will likely continue to make for years to come. If you missed them the first time around, give them a try. I hope you enjoy them as much as we do.

One Year Ago: Nutty Pumpkin Granola

Tortellini Soup

Cheesecake Brownies

Chocolate Chocolate Chip Cookies

Peanut Butter Banana Oatmeal Muffins

Moroccan Spiced Chickpea Soup

Creamy Black Bean Salsa Chicken

Three Bean and Beef Chili

Cranberry Applesauce

Dulce de Leche Sandwich Cookies

Beer Bread

Thai Honey Peanut Chicken

Baked Risotto with Mushrooms and Goat Cheese

Baked Banana Oatmeal

Slow Cooked Puerto Rican Pork

Tex Mex Chicken and Rice Casserole

Cheesy Chicken and Corn Stuffed Peppers

2011-11-13T21:46:00.001-06:00

So… hello. It’s been awhile. I know I’ve said that before when I’ve disappeared for a week or two - you know, for moving, a dead computer, mono… those sorts of things. Dropping out of the blogosphere for over a month, however, is pretty much unheard of for me. I feel like I owe you an explanation. I don’t normally share super-personal stuff here because, well, it’s super-personal. But you’ve stuck around. You kept coming back even when I wasn’t posting. You didn’t give up on me. And I appreciate that. I really do. So I have a story for you…

This story starts about 2 and a half months ago, over Labor Day weekend. While you were out (hopefully) enjoying the long weekend, I was in the hospital having surgery. Fortunately, everything went well with the surgery. Unfortunately, I ended up being allergic to the antibiotic they gave me at the hospital. That one fateful dose resulted in approximately six weeks of allergic reactions. We’re talking hives, rashes, swollen joints, swollen eye... and that’s in addition to the surgery recovery. I was a hot mess. I was also pretty much at a cooking standstill as I wasn’t allowed to bend, lift anything, etc.

Over the past few weeks, I have returned to the living – and the kitchen. I am so glad to be back and able to share recipes with you. Like today’s recipe for Cheesy Chicken and Corn Stuffed Peppers, one of the first things I made when I got back in the kitchen. These peppers are ridiculously good. Filled with chicken, corn, cream cheese, salsa, mild green chiles, fresh jalapeno, and two more kinds of cheese, these stuffed peppers are jam-packed with flavor. They also have great texture from the creamy cheeses, crunchy corn and peppers, and chewy chicken. And like most of my favorite meals, these stuffed peppers are quick and easy to make. These peppers welcomed me back into the kitchen, and I’m sure they would be a welcome addition to your table any night of the week.

One Year Ago: Spiced Applesauce Cake, Chicken and Dumplings, PumpkinGinger Nut Muffins, Three Bean and Beef Chili

Cheesy Chicken and Corn Stuffed Peppers

Adapted from Buns in My Oven

Ingredients:

2 cups cooked chicken, chopped

8 oz. cream cheese, softened (reduced fat works well)

4 oz. Monterey Jack cheese, grated, divided

4 oz. cheddar, grated, divided

1 to 3 jalapenos peppers, minced (use more of less depending on your heat preference)

4 oz. can diced green chiles

1/4 cup salsa

Fresh corn, cut from 2 cobs (you can also use frozen corn)

1 1/2 tsp. ground cumin

Salt and freshly ground black pepper, to taste

4 to 6 bell peppers, depending on size (any color)

1/4 cup panko breadcrumbs

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the chicken, cream cheese, half of the Monterey Jack cheese, half of the cheddar cheese, jalapeno, green chiles, salsa, corn, cumin, and salt and pepper, to taste. Mix until thoroughly combined.

Cut the peppers in half through the stem. Remove the seeds and stuff with the chicken mixture. Place the peppers on the prepared baking sheet.

Sprinkle the remaining cheese and the panko over the peppers.

Bake for 25 to 30 minutes, or until the peppers start to become tender and the filling is hot and bubbly.

Serves 4 to 6.

Tomato Salad with Crushed Croutons

2011-10-01T13:47:00.000-05:00

Hi, friends. It’s been awhile since we’ve talked. I’ve missed you. I don’t like to go so long between posts, but I’ve been off having adventures. Ok, not really… I’ve been dealing with some medical junk and recovery has left me a bit lacking in motivation to write – or do just about anything else. At least I left you with a nice recipe to look at for the last couple of weeks though, right? I mean those French Dip Sandwiches rocked. In fact, I kind of wish I had one right now, and it’s only 10:30 in the morning.

And I’m on the mend, which means good things are coming your way. I haven’t been cooking much lately, but I’ve got a ridiculous backlog of recipes waiting to be shared. I’d hoped to post today’s recipe while it was still warm outside, but life happens. I know you get that. And maybe it’s still warm where you live. We’ve got that fantastic warm during the day and cold at night thing going on right now. It’s my favorite weather of the year – the kind where you can wear short sleeves during the day and burrow under blankets and sleep with the windows open at night.

Since fall is clearly cruising into town, today’s recipe is likely going to be my final ode to summer. I think it’s an appropriate choice, too, since nothing says summer as much as tomatoes, and in this recipe, tomatoes are the star. Ripe, juicy, sweet, and tangy tomatoes. Lightly dressed with a simple red wine vinaigrette. Topped with crunchy, cheesy, garlicky, salty, homemade croutons. This recipe is brilliant. And I am certain I will be thinking about it until tomato season rolls around next year. If you are lucky enough to live somewhere where tomatoes are still in season, get them while you can, and try them topped with some crunchy, crushed crouton goodness.

One Year Ago: Buttermilk Drop Biscuits and Zucchini-Feta Pie

Tomato Salad with Crushed Croutons

Adapted from Smitten Kitchen

Ingredients:

For the Croutons:

4 thick slices hearty white bread (like ciabatta, peasant, or crusty Italian bread)

1 small shallot, minced (I omitted)

1 clove garlic, minced

2 T. olive oil

2 T. Parmesan cheese, grated

1/4 tsp. table salt

Freshly ground black pepper, to taste

For the Tomato Salad:

1 lb. cherry or grape tomatoes, halved lengthwise

1 T. red wine vinegar

2 tsp. extra virgin olive oil

1/8 tsp. table salt

Pinch of sugar

Freshly ground black pepper, to taste

Fresh basil, thinly sliced or fresh parsley, finely chopped

Directions:

For the Croutons:

Preheat oven to 350 degrees.

Tear the bread into chunks and pulse it in a food processor until it is coarsely ground. (If you don’t have a food processor, just tear the bread until it is in very small pieces.) On a rimmed baking sheet, combine the bread crumbs with the shallot, garlic, oil, Parmesan cheese, salt, and pepper. Toss together until the crumbs are evenly coated. Bake, stirring occasionally, until golden brown and dry, about 10 to 20 minutes. Set aside to cool.

For the Tomato Salad:

In a small bowl, whisk together the vinegar, oil, salt, sugar, and black pepper.

Arrange the tomatoes, cut-side up on a serving dish.

Drizzle the dressing over the tomatoes. Sprinkle the croutons over the tomatoes.

Garnish with fresh basil or parsley.

Serves 4 to 6.

Note: Don’t add the croutons to the salad until right before you are going to eat. Otherwise, they will get soggy. If you think you will have leftovers, refrigerate the tomatoes and dressing in one container and store the croutons in a separate container at room temperature.

French Dip Sandwiches au Jus

2011-09-15T22:51:00.001-05:00

Like many couples, Stan and I have different ideas about what makes a good meal. I take more of the foodie approach. I like variety; I want different flavors and colors and textures. I like to try new things – even when they take a long time to make and turn our kitchen into a disaster. I like the process almost as much as the eating. I also think vegetables are a necessary component of every (non-breakfast) meal.

Stan, on the other hand, is more of a stereotypical man. He sees food as fuel. To him, trying new recipes and experimenting in the kitchen merely delays getting food on the table – and leaves more dishes to wash. He most certainly does not consider vegetables a necessary part of any meal. Stan likes meat. With a side of meat. And some potatoes. And ideally, some bread for dipping.

Considering our different approaches to eating, I feel pretty lucky that Stan will eat pretty much anything I put in front of him, including vegetables. Since he eats kale, broccoli, asparagus, zucchini, and other assorted green food on a regular basis, I like to “reward” him from time to time with a “man meal”. Like French Dip Sandwiches au Jus.

When I told Stan I was going to be making French Dip Sandwiches for dinner, he actually got excited about food. (This is rare unless we’re talking about Doritos.) When he came home the next night and I was shredding the beef, I actually had to kick him out of the kitchen so he wouldn’t eat all of it before I had a chance to turn it into sandwiches. (I felt a little guilty about that since I couldn’t stop snacking on the meat myself.) And then the sandwiches were ready - crusty bread filled with tender, salty, savory beef and sliced provolone cheese with a cup of jus (the beef’s cooking liquid) for dipping. I even made roasted potatoes to go with the sandwiches. Stan was a happy man. So happy he didn’t even mind the kale salad.

One Year Ago: Peppery Monterey Jack Pasta Salad

French Dip Sandwiches au Jus

Adapted from Confections of a Foodie Bride

Ingredients:

1 medium onion, sliced into 1/4-inch thick rounds

3/4 cup beef broth/stock

1/2 cup water

1/4 cup soy sauce

1 T. Worcestershire sauce

1 T. Dijon or Creole mustard

2 cloves garlic, minced

3 lbs. (approx.) beef chuck roast

Salt

Pepper

6 to 8 sandwich rolls or a loaf of crusty bread cut into smaller pieces

6 to 8 slices Provolone cheese

Directions:

Place the onion slices in a slow cooker. In a small bowl, whisk together the beef broth, water, soy sauce, Worcestershire sauce, mustard, and garlic. Pour over the onions. Season both sides of the beef with salt and pepper and place on top of the onions.

Place the lid on the slow cooker and cook on low heat for 7 to 9 hours, or until the beef is falling-apart tender. Remove the beef and onions from the cooking liquid. Skim the fat off the liquid. (If, like me, you don’t own a fat separator, you can pour the liquid into a bowl and pop it into the freezer for 5 to 10 minutes to cool down enough for the fat to rise to the top.) Shred the beef and return it and the onions to the slow cooker to stay warm. (I turned mine to the warm setting.)

Preheat your broiler.

Line a baking sheet with foil or parchment paper. Place the split rolls onto the baking sheet. Place the beef and onions on the bottom halves of the rolls, then top with Provolone. Broil until the cheese is melted.

Serve the sandwiches with cups of beef jus for dipping.

Serves 6 to 8.

Chocolate Pudding

2011-09-13T20:46:00.000-05:00

Chocolate pudding is one of those foods I associate with childhood. Growing up, my mom would make pudding for us using the box mix. Sometimes she made instant pudding. That was fun because it required putting the pudding mixture in a sealed container and shaking the daylights out of it to mix it up. (At least that’s how we did it when I was helping.) More often, Mom made the kind you had to cook and then let chill. That was also fun because we never put plastic wrap on the top of the pudding cups so they got a nice thick film. (Am I the only one who thinks it’s fun to eat pudding skin?)

I never was into the pudding cups you could buy at the store. My mom’s “homemade” pudding seemed far superior in taste. Plus I was weirded out by the idea of pudding that didn’t need to be refrigerated. That went against everything I knew about dairy products at that point in my life. (Shelf-stable boxed milk would have probably blown my mind.) Homemade pudding from scratch was not something I knew anything about as a kid. As an adult, I knew you could make pudding yourself, but I’d never tried it. Over the past couple of years, I’ve saved several pudding recipes to try. For whatever reason, I’ve never gotten around to making any of them. The other night however, I was having a serious sweets craving. Stan was at the store getting groceries, and while I’d texted him a request for ice cream, I had my suspicions he wouldn’t remember to bring any home. (I was right.) I didn’t want to take any chances, so I went looking for the chocolate pudding recipe I knew I had stored away.

And I gotta say… I’m glad Stan forgot the ice cream because homemade chocolate pudding rocks. It is richer and more chocolaty and more decadent than anything you can made from a box mix. And much to my very happy surprise, homemade chocolate pudding is just about as easy to make as the pudding you cook from a box. All you have to do is whisk a few things together, heat everything up, and whisk a little more. See? Easy. Perhaps the very best part about scratch-made pudding is that you probably already have all of the ingredients in your fridge and pantry so you can make it anytime you have a craving. And I suspect you’ll be having lots of cravings once you have a taste of this homemade pudding.

One Year Ago: Vegan Chocolate Avocado Cake and Dimply Plum Cake

Chocolate Pudding

Adapted from Simply Recipes

Ingredients:

1/4 cup sugar
1/4 cup unsweetened cocoa powder

2 T. cornstarch

Pinch of salt

2 cups milk (I used skim with great results)

1 large egg

4 oz. semi-sweet chocolate chips

Directions:

Beat the egg in a large, heatproof bowl. Set aside.

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. (If your cocoa powder or cornstarch are particularly clumpy, you can sift them to prevent lumps in your pudding.) Slowly whisk in the milk.

Bring the pudding to a boil, stirring frequently. Once the pudding boils, whisk constantly until the pudding thickens, about 3 to 5 minutes. (Turn down the heat, if necessary, to prevent the pudding from boiling over.) Remove the pudding from the heat and slowly add to the egg, whisking constantly to prevent the egg from scrambling.

Whisk in the chocolate chips. Continue whisking until the chocolate chips are melted and the pudding is smooth.

Pour the pudding into ramekins or cups. Place a piece of wax paper directly onto the surface of the pudding to prevent a skin from forming, if desired. Refrigerate the pudding for at least 2 hours, or until chilled.

Serves 4.

Spicy Honey Chicken

2011-09-07T19:56:00.000-05:00

For most people, summer is the perfect time for grilling. Not so much for us. At least not this summer. Stan does our grilling, and this summer he avoided our grill like the plague. Not because he has developed an aversion to one of his favorite toys, but rather because it was approximately 150 degrees all summer long. (That may be a slight exaggeration, but you get where I’m coming from.) We have a charcoal grill and convincing Stan to stand outside for extended periods of time in the sweltering heat was just not going to happen.

And I was okay with our lack of grilling… mostly. What I missed though, was the opportunity to try the many recipes I had lined up for summer grilling. Fortunately, Stan decided to brave the heat a couple of weeks ago and let me pick out the recipes. Enter today’s recipe for Spicy Honey Chicken – otherwise known as possibly the best chicken we ate all summer.

This chicken recipe is fabulous for many reasons. First, it is easy. Ridiculously easy. Rub on a spice mixture, grill, and brush with honey-easy. It is also insanely delicious. The chicken is spicy, but not too hot. It is smoky from the grill. It is sweet (but not too sweet) and caramelized from the honey glaze. It is economical. And in addition to all of those reasons, this chicken recipe is great because it works just as well in a grill pan as on a real grill, making it perfect for year-round cooking.

One Year Ago: Baked Panko Chicken Tenders with Basil Aioli and Spinach and Black Plum Salad

Spicy Honey Chicken

Adapted from Our Best Bites

Ingredients:

8 boneless, skinless chicken thighs

2 tsp. flavorless oil (like canola or grape seed)

For the Spice Rub:

2 tsp. chili powder

2 tsp. garlic powder

1 tsp. Kosher salt

1 tsp. ground cumin

1/2 tsp. coriander

1/2 tsp. onion powder

1/2 tsp. chipotle chili powder

For the Glaze:

1/2 cup honey

1 T. cider vinegar

Directions:

Place the chicken in a large bowl and pat dry with paper towels.

In a small bowl, combine the spices for the spice rub.

Coat the chicken with the oil then sprinkle the spices evenly over the chicken. Use your hands to really rub the spices into the chicken.

In another bowl, whisk together the honey and cider vinegar. Set aside.

Heat your grill or grill pan to medium-high and grill the chicken for 3 to 5 minutes per side. During the last minute of grilling on each side, baste the chicken with the honey mixture. (You can reserve a tablespoon or two of the honey mixture to drizzle over the cooked chicken, if desired. I just used it all up basting the chicken.)

Serves 4.

Tex-Mex Chicken and Rice Casserole

2011-08-29T22:04:00.000-05:00

I don’t know about you, but after a rough day, I crave comfort food. And when it comes to comfort food, I like it as carb-y and cheesy as possible. Not exactly healthy, I know. But that’s why it’s comfort food, right? I mean come on, who ever wanted carrot sticks and bean sprouts after a hard day? Unless maybe they were tossed in an Asian-inspired dish and smothered in peanut sauce. In which case, sign me up.

But what if comfort food could be healthy(ish) and comforting at the same time? What if you could still satisfy the craving for carbs and cheese and stick-to-your-ribs casseroles without completely destroying your waistline? That would be a good thing right?

I thought so. And so I tried today’s recipe. One, because it looked ridiculously good. And two, because it wasn’t nearly as unhealthy as it would appear at first glance. This casserole is full of good things. Chicken and brown rice and chiles and black beans and corn and salsa. All healthy. Sour cream (I used reduced-fat) makes it a little creamy, and just a little cheese makes it gooey. All you have to do is stir everything together and bake until bubbly.

One bite and I was in love. This Tex-Mex Chicken and Rice Casserole is complete comfort food, but it doesn’t have to be a guilty pleasure. Serve it up with a salad on the side and you’ve got a meal that will comfort your belly… and your conscience.

One Year Ago: Grilled Portobello Paninis and Sautéed Spinach with Peanuts

Tex-Mex Chicken and Rice Casserole

Adapted from How Sweet It Is

Ingredients:

2 cups cooked chicken, chopped

4 cups cooked brown (or white) rice

1 cup corn

15 oz. can black beans, rinsed and drained

4 oz. can diced green chiles

1 cup sour cream or Greek yogurt

1/2 cup salsa

1 cup cheese (cheddar, pepper jack, etc.), plus extra for the topping

Chopped cilantro, for garnish

Directions:

Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray.

In a large bowl, combine the chicken, rice, corn, black beans, chiles, sour cream, salsa, and cheese. Mix well.

Transfer the chicken mixture to the prepared baking dish.

Sprinkle a little extra cheese on top.

Bake for 20 to 25 minutes, or until heated through and bubbly.

Serves 4 to 6.

Scalloped Tomatoes with Croutons

2011-08-23T21:13:00.000-05:00

In Dayton, Ohio, where I grew up, there’s a well-known steakhouse. I’ve never actually had a steak from there, but every once in awhile, when we got really lucky, my dad would pick up their burgers on the way home from work. As I’m sure you can imagine, burgers from a steakhouse are pretty darn good. However, the burgers weren’t my favorite part of the takeout order.

What I looked forward to (and often ordered double servings of) were the stewed tomatoes. They were warm, a little sweet, and a little tangy. They were also topped with cubes of toasted bread that were crunchy on top and a little soggy where they touched the tomatoes. Those stewed tomatoes rocked my world.

Unfortunately, I haven’t found anything similar since I moved away. Surprisingly, it never occurred to me to try to make stewed tomatoes myself. It wasn’t until I came across today’s recipe for Scalloped Tomatoes with Croutons that my cooking wheels started turning. And then my friend and I made the recipe for lunch one day. And I nearly fainted – in a good way.

These Scalloped Tomatoes with Croutons are warm and bubbly. The tomatoes are sweet and savory and a little tangy. The homemade croutons add fantastic texture and crunch. The Parmesan cheese, while not a part of the tomatoes of my youth, adds a lovely (and I think, optional) richness. All in all, I’m in love with this recipe. It reminds me of childhood and takeout burger nights with my family. It’s a good thing.

One Year Ago: Korean-Style Romaine and Superfast Chicken Posole

Scalloped Tomatoes with Croutons

Adapted from Smitten Kitchen

Ingredients:

3 T. olive oil
2 cups bread, crusts removed, cut into 1/2-inch cubes (French bread or ciabatta work well)

2 1/2 pounds fresh tomatoes, cut into 1/2-inch cubes
3 cloves garlic, minced
2 T. sugar
2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese

Directions:

Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat. Add the bread cubes and toss to coat them evenly with oil. Cook the cubes, stirring frequently, until they turn golden on all sides, about 5 minutes.

While the bread toasts, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl.

Add the tomato mixture to the toasted croutons. Cook, stirring frequently, for 5 minutes.

Remove the skillet from the heat and stir in the basil. (I forgot the basil the day I took the pictures.) Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.

Top with the Parmesan cheese.

Bake 35 to 40 minutes, until the top is browned and the tomatoes are bubbly.

Serve hot or warm.

Serves 4.

Leftovers taste great with a soft boiled or poached egg on top!

Five-Spice Chicken with Fresh Plum Sauce

2011-08-16T21:48:00.000-05:00

Until last year, it never occurred to me to bake with plums. And then I discovered the magic of the Dimply Plum Cake. Also until last year, I never thought about using sweet plums in savory dishes. And then I made the Spinach and Black Plum Salad. Both of those recipes changed how I look at plums – and made frequent repeat appearances in our kitchen.

Last night I expanded my plum repertoire a little further with a fantastic recipe for Five-Spice Chicken with Fresh Plum Sauce. This recipe has a lot going on in the flavor department, and it is all delicious. Let’s start with the chicken – it’s coated in ground almonds and five-spice powder and then cooked until crispy on the outside and juicy on the inside. (Five-spice powder, in case you aren’t familiar, is a Chinese spice blend typically containing star anise, cinnamon, cloves, peppercorns, and fennel seeds. You can usually find it in the regular spice aisle of your supermarket.)

The chicken alone is so delicious I had to restrain myself from going back for second piece. Together with the sauce, however, this relatively simple chicken dish becomes something special. As the name of the recipe implies, the sauce contains fresh plums, which are cooked down until they become soft and saucy. The addition of fresh garlic and ginger and a little more of that five-spice powder keeps the sauce from being too sweet – which I appreciate because I don’t typically like my meat to be sweet. You get the plum taste, but it’s savory.

Another great thing about this recipe is that it could be adapted in a variety of ways. I can image the almond/five-spice coating on fish or tofu. The plum sauce would be delicious with pork. Or of course you can just make the recipe as is – which is what I’m planning to do again very soon.

One Year Ago: Creamy Black Bean Salsa Chicken – one of our all-time favorite recipes

Five-Spice Chicken with Plum Sauce

Adapted from Clean Eating, June 2011

Ingredients:

For the Sauce:

1 tsp. oil (such as canola, vegetable, or grapeseed oil)

3 firm plums

2 tsp. fresh ginger, peeled and minced

2 cloves garlic, minced

1 cup low-sodium chicken broth

1/4 tsp. Chinese five-spice powder

1 T. honey

For the Chicken:

1/2 cup ground almonds

2 tsp. Chinese five-spice powder

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 T. oil

Directions:

For the Sauce:

Heat the oil in a saucepan over medium heat. Add the plums and ginger. Cook, stirring occasionally for 3 minutes. Add the garlic and cook, stirring often, for 2 minutes. Add the broth and five-spice powder. Cover the saucepan and cook for 4 minutes. Remove the lid and continue cooking until the sauce reduces and the plums soften, about 5 to 10 minutes. Stir in the honey and simmer another minute or two.

(You can make the sauce up to 1 day in advance. Store in the refrigerator and reheat over low heat.)

For the Chicken:

Preheat oven to 400 degrees.

Combine the ground almonds and five-spice powder on a plate. Season the chicken with salt and pepper and coat evenly with the almond mixture.

Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook, without moving, for 5 minutes. Flip the chicken and cook another 5 minutes. Transfer the skillet to the oven and roast the chicken until cooked through, about 10 minutes. (My chicken breasts were pretty small and only took about 7 minutes.)

Serve the chicken topped with the plum sauce.

Serves 4.

Greek-Style Stuffed Peppers

2011-08-08T19:21:00.000-05:00

I know stuffed peppers don’t exactly scream summertime, but with fresh peppers being so abundant at my local farmers markets, I think it’s ok to buck tradition a little. And that’s a good thing, because these Greek-Style stuffed peppers aren’t exactly traditional (at least not based on what I grew up with).

Like many of their peers, these peppers are stuffed with ground beef. (You can also use turkey.) Unlike their peers, these peppers are also stuffed with lots of veggies, including fresh, grated zucchini, chopped spinach, garlic, and onions. Instead of rice, wheat bulgur acts as the binder. (If you’re not familiar, bulgur is the grain used to make tabbouli.) On top of the peppers, canned stewed tomatoes make an easy, slightly sweet, and savory sauce. Crumbles of feta top everything off and add a salty, creamy component to the dish. Like I said, they may not be traditional, but they are delicious. They’re even good enough to make me consider turning on my oven in the middle of August.

One Year Ago: Calabacitas Casserole

Greek-Style Stuffed Peppers

Adapted from The Food You Crave

Ingredients:

1 lb. lean ground beef

10 oz. frozen chopped spinach, thawed and squeezed dry

1 medium zucchini, coarsely grated (about 1 1/2 cups)

1 small onion, minced (about 1 cup)

1/2 cup fine grain wheat bulgur

1 egg, lightly beaten

1/2 tsp. dried oregano

1/2 tsp. salt

Freshly ground black pepper, to taste

3 large red bell peppers, cut in half lengthwise, ribs and seeds removed

2 (14.5 oz) cans stewed tomatoes, chopped with juice reserved

1/2 cup feta cheese, crumbled

Directions:

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, combine beef, spinach, zucchini, onion, bulgur, egg, oregano, salt, and pepper.

Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper half with the meat mixture.

Pour the tomatoes and their juice over the peppers. Sprinkle the feta over the peppers.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the peppers are tender and the filling is cooked through, about 45 minutes.

Serves 6.

Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

2011-08-01T21:11:00.000-05:00

The other day I told you about some crazy delicious margaritas I concocted. I debated posting another recipe today with “margarita” in the title since I don’t want you to think I sit home with the bottle all day. But since today’s recipe uses the margarita ingredients as a marinade instead of a cocktail, I figured I’d go with it.

And you should go with this recipe. It’s fun and it’s delicious. It’s chicken fingers, soaked in a margarita marinade, coated in crunchy, seasoned panko, and baked until crisp. It’s fresh strawberries, juicy tomatoes, and creamy avocadoes mixed together to make what just might be your new favorite salsa. It’s a combination of crunchy chicken and savory-sweet salsa rolled up in tortillas. It’s awesome. And it would be extremely awesome with some real margaritas, too.

One Year Ago: Oatmeal Cookie Oatmeal

Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

Adapted from How Sweet It Is

Ingredients:

For the Tacos:

1/3 cup olive oil

1/3 cup tequila

1/4 cup fresh lime juice

Zest of 2 limes

1 tsp. ground coriander

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breasts, thinly sliced

3 cups panko bread crumbs

1/4 cup flour (I used whole wheat)

Zest of 3 limes

1 tsp. ground coriander

Corn tortillas, warmed

Fresh cilantro, chopped

For the Salsa:

1 avocado, diced

1 medium tomato, diced

6 to 8 large strawberries, chopped

1/4 red onion, finely chopped

Juice of half a lime

Salt and freshly ground black pepper, to taste

Directions:

In a large bowl or baking dish, whisk together the olive oil, tequila, lime juice, zest of 2 limes, 1 tsp. coriander, salt, and pepper.

Add the chicken to the marinade, cover, and refrigerate for at least 2 hours and up to 24 hours.

To make the tacos:

Preheat oven to 450. Place a wire cooling rack on top of a baking sheet. Spray the rack with cooking spray.

In a large dish, combine the panko, flour, zest of 3 limes, and 1 tsp. ground coriander.

Dredge the chicken pieces in the panko mixture and place them on the baking sheet. Spray the chicken with cooking spray.

Bake the chicken for 10 minutes, flip over the pieces, and bake for 10 more minutes.

While the chicken is cooking, make the salsa. Combine all of the ingredients and stir gently to combine.

To serve the tacos, place a couple of chicken pieces in a tortilla and top with salsa. Garnish with chopped cilantro, if desired.

Serves 4.

Watermelon-Lime Margaritas

2011-07-27T22:22:00.001-05:00

I may have mentioned before that I’m a fan of margaritas. Unlike many of my friends, tequila and I don’t have an ugly past history. We get along just fine. Take some tequila, mix it up with some citrus, and I’m a happy girl.

And I while I like my margaritas the traditional way (and preferably top shelf), sometimes it’s fun to mix things up. That’s how I was feeling when I came up with today’s recipe. I had a whole, super sweet watermelon cut up in the fridge, and I got to thinking. And then I got to experimenting. And then I got to tasting. And let me tell you, these Watermelon-Lime Margaritas taste good!

Sweet watermelon, tangy lime juice, the kick of tequila and Grand Marnier – and a little fizz, just to make things fun. And let me tell you, you are guaranteed to have fun with these margaritas. However, if you’re not in the margarita mood, the watermelon-lime juice tastes just as delicious mixed with equal parts sparkling water. Either way, your taste buds are in for a good time.

One Year Ago: Peppery Garlic Prawns and Watermelon Salad with Feta

Watermelon-Lime Margaritas

Ingredients:

Watermelon-Lime Juice *

Silver Tequila

Sparkling Water

Grand Marnier

Directions:

Combine 2 parts watermelon-lime juice, 1 part sparkling water, 1 part tequila, and 1/2 part Grand Marnier in a cocktail shaker. Add ice and shake until chilled. Strain and serve cold.

Serves 1 (if using a shot glass to measure each part).

* To make watermelon-lime juice, combine 2 cups watermelon juice (from about 5 cups puréed and strained watermelon) and the juice of 2 limes. Stir well.

Caprese Pasta Salad with Sundried Tomato Vinaigrette

2011-07-24T14:40:00.000-05:00

There are many things I love about summer in Nashville. (The heat is not one of them.) I love going to the drive-in and seeing two new-release movies for $7.00. I love driving downtown to get milkshakes on weeknights. I love Friday night happy hour on the patio at our favorite Mexican restaurant. I love seeing sunshine past 5 pm. And I LOVE the Amish produce sold at the farm stand a few blocks away from our house.

The farm stand is the primary source my summer culinary inspiration. It’s where I purchase squash and eggplant and peppers and tomatoes. And oh, let me tell you about the tomatoes. They are insanely good. There are many varieties, but I like the heirlooms the best. They come in colors I never saw growing up. Last weekend I bought orange tomatoes, purple and green swirl tomatoes, and I even got one that was yellow with green and red swirls. Not only are they beautiful, the heirlooms taste amazing – sweet and juicy and nothing like the tomatoes found in supermarkets in the middle of winter. Needless to say, I’ve been buying and eating a lot of tomatoes. The season doesn’t last long, so I’m taking full advantage while I can.

Since I have a lot of tomatoes to use up, I’ve been trying out all kinds of new recipes. Last night, I made this Caprese Pasta Salad with Sundried Tomato Vinaigrette. In it, campanelle pasta (or whatever kind you like) is coated with a thick, rich, and tangy dressing flavored with sundried tomatoes, capers, and garlic. The pasta is then tossed with cubes of fresh mozzarella, juicy fresh tomatoes, salty olives, and ribbons of basil (or arugula, if like me, your basil isn’t looking so hot). It looks and sounds like a lot, but the whole recipe comes together in barely more time than it takes to cook the pasta. And it is good – rich and savory, but still light and fresh. We ate the pasta salad as a light entrée, but I couldn’t help thinking it would make a great side dish alongside some grilled chicken. Either way, it’s certainly a dish I will be making again and again – as long as I have my farm-fresh tomatoes at the ready.

One Year Ago: Raspberry-Topped Lemon Muffins and Baked Ziti

Caprese Pasta Salad with Sundried Tomato Vinaigrette

Adapted from Bon Appétit via The Parsley Thief

Ingredients:

1 pound campanella pasta

1/2 cup oil-packed sundried tomatoes, drained

6 T. sundried tomato oil or olive oil
2 T. red wine vinegar
1 T. capers, drained
1 clove garlic, chopped
1 large red tomato, diced
8 oz. fresh mozzarella cheese, diced
1 cup fresh basil leaves, thinly sliced (I used arugula)
1 cup freshly grated Parmesan cheese
1/2 cup kalamata olives, pitted & halved

Directions:

Cook pasta according to package directions, stopping 1 or 2 minutes short of al dente. (You want the pasta to still have a good bite to it.)

While the pasta is cooking, purée the sundried tomatoes, oil, vinegar, capers, and garlic in a blender or food processor.

Drain the pasta and toss it with the vinaigrette. Stir gently until the pasta is well-coated and beginning to cool.

Add the fresh tomato, mozzarella, basil, Parmesan cheese, and olives. Stir gently to combine.

Serve warm or room temperature.

Serves 4 as a main dish, 8 as a side dish.

Tomato Pie

2011-07-12T19:17:00.000-05:00

Before moving to the South, I thought I knew all about pie. On the sweet side, you have your fruit pies, your chocolate and coconut cream pies, your lemon meringue pies, and your pecan pies. On the savory side, you've got what some people call pizza pies. (I just call them pizzas.)

One pie I’d never heard of, however, was the tomato pie. When I first came across recipes for this Southern-style summer pie, all I could think was, “Is it pizza?” To those of you wondering the same thing, let me clear up the confusion. Tomato pie is definitely not the same thing as pizza.

Tomato pie is pie crust filled with fresh chopped tomatoes, sweet caramelized onions, and ribbons of fresh basil. That alone would be plenty delicious. But this is a Southern dish, so of course it needs a little richness. That richness comes in the form of a thick topping made of shredded cheese, mayonnaise, and hot sauce. Sounds weird I know, but go with it. (If you’re familiar with pimento cheese, another Southern favorite, that’s essentially what we’re talking about here.) The cheese gets browned and bubbly and seals in the tomato filling like a top pie crust.

All together, this pie tastes like summer. It is fresh and juicy and rich and decadent. It’s certainly not healthy, but it’s a delicious treat and a great way to use some of summer’s best produce.

One Year Ago: Moroccan Spiced Chickpea Soup

Tomato Pie

Adapted from Simply Recipes

Ingredients:

1 9-inch pie crust

1 T. olive oil

1 sweet onion, chopped

3 to 4 tomatoes, chopped and squeezed to remove as much juice as possible

1/4 cup fresh basil, thinly sliced

2 cups shredded cheese (cheddar, Monterey Jack, Mozzarella, etc.)

3/4 cup mayonnaise (reduced fat is fine)

1 tsp. hot sauce (I like Frank’s)

Salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees.

Place the pie crust in a pie plate. Prick a few holes in the crust with a fork. Freeze the crust for a few minutes to firm it up, then bake it for 8 to 10 minutes, or until lightly golden.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 20 minutes, until lightly caramelized.

Sprinkle the bottom of the pie crust with the cooked onions.

Pile the tomatoes on top of the onions, and top with the basil.

In a medium bowl, mix together the cheese, mayonnaise, hot sauce, and salt and pepper, to taste.

Spread the cheese mixture over the pie.

Bake for 25 to 35 minutes, until the cheese is lightly browned and bubbly.

Serves 6.

Blueberry Bread

2011-07-07T21:25:00.000-05:00

If you follow The Well-Fed Newlyweds on Facebook (and if you don’t, you should!), you will likely recall the blueberry-buying extravaganza I went on a couple of weeks ago. For those of you who didn’t see my thrilled/horrified posts, let me fill you in…

Whole Foods had a 1-day sale on organic blueberries – they were selling pints for less than the non-organic berries at my local supermarket. Clearly an excellent deal, right? So I went and I bought… a case. A case contains twelve pints. In my defense, two pints were purchased for a friend, but the other ten, those were all mine.

Since I didn’t know what to do with them, I turned to you, my helpful, recipe-suggesting readers. And like always, you came through. I came up with a plan for how to use those blueberries – and then I completely abandoned my plan and made different recipes instead. (Not to mention the massive amount of berries consumed by the handful.)

Today’s recipe for blueberry bread is one of the healthier ways I used my blueberries. The loaf is made with white whole wheat flour and oatmeal so it is hearty and a little dense. It’s a quick bread, so it’s easy to make. And the entire loaf is filled and topped with fresh blueberries bursting with sweet juice. It’s the perfect breakfast bread, snack bread, dessert bread… It’s also the perfect way to use up some blueberries. You know, in case you’re like me, and sales make you go a little shopping-crazy.

One Year Ago: Grilled Chicken Salad with Chipotle Lime Vinaigrette and Oatmeal Blueberry Applesauce Muffins

Blueberry Bread

Adapted from Buns in My Oven

Ingredients:

2/3 cup brown sugar, packed

3/4 cup milk

1/4 cup canola oil

1/4 cup unsweetened/natural applesauce

2 large eggs

1 tsp. vanilla extract

2 1/4 cups white whole-wheat flour (you could also use all-purpose)

1 cup old fashioned rolled oats

3 tsp. baking powder

1 tsp. cinnamon

¼ tsp. salt

1 1/2 cups fresh blueberries, divided

1 cup walnuts, chopped (optional)

Directions:

Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray.

In the bowl of a stand mixer (or a large mixing bowl), beat together the sugar, milk, oil, applesauce, eggs, and vanilla.

In another bowl, whisk together the flour, oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

Gently stir in 1 cup of the blueberries and the walnuts, if using.

Pour the batter into the prepared loaf pan and top with the remaining blueberries.

Bake for 45 to 55 minutes, or until a knife or toothpick inserted into the center of the loaf comes out clean.

Cool the bread in the pan for 10 minutes, then remove the bread from the pan and finish cooling on a wire rack.

Szechuan Chicken with Peanuts

2011-06-29T12:36:00.000-05:00

Growing up my family had a favorite Chinese restaurant that we frequented nearly weekly for dine-in or carryout. We knew the names of the servers, were friendly with the owners, and had the menu completely memorized. Whenever I came home from college for a visit, a trip to the Chinese restaurant was always on the agenda. Stan and I even considered hosting the rehearsal dinner for our wedding at my beloved restaurant. (We ended up going for a backyard barbecue instead.)

Considering my deep and abiding love (and ingrained habit) for Chinese food, you can imagine my dismay upon discovering the lack of good Chinese food in Nashville. (Nashville folks, if you’ve got a recommendation, I’d love to hear it!) I’ve looked around, asked long-time residents, and tried some less than stellar venues. While Nashville has many other amazing options for ethic cuisine, Chinese food is just not where my current hometown shines.

Since I don’t get back to Dayton as often as I’d like, I’ve had to come up with ways to get my Chinese food fix in my own kitchen. The recipes I’ve tried are certainly not as authentic as those you’d find in a restaurant, but they tide me over until I can get the real deal. And besides, they’re pretty darn delicious.

Like this recipe for Szechuan Chicken with Peanuts. You can make this recipe in less time that it would take to pick up carryout, and I guarantee you it’s healthier than its restaurant counterpart. Strips of chicken breast are quickly stir fried (not deep fried) with carrots, green pepper, and peanuts and then tossed in a slightly spicy (or really spicy, if that’s how you like it) brown sauce that’s rich in flavor without being high in calories. Served with some rice, it’s as good as take out - with half the time and calories.

Szechuan Chicken with Peanuts

Adapted from Take Out Tonight!

One Year Ago: Raw Kale Salad with Almonds and Cranberries

Ingredients:

1 lb. boneless, skinless chicken breast, cut into thin strips

3 T. hoisin sauce, divided

2 T. cornstarch, divided

1/2 cup low-sodium chicken broth

2 T. rice wine vinegar

2 T. sugar

2 tsp. chili-garlic sauce

1 T. canola oil

1 T. fresh ginger, peeled and minced

2 cloves garlic, minced

1 green bell pepper, seeded and chopped

2 carrots, thinly sliced on the diagonal

1/4 cup unsalted, dry-roasted peanuts

Directions:

In a large bowl, combine the chicken, 1 tablespoon of the hoisin sauce, and 1 tablespoon of the cornstarch. (I like to use my hands to make sure to really coat every bit of the chicken.)

In another bowl, whisk together the remaining hoisin sauce, remaining cornstarch, broth, vinegar, sugar, and chili-garlic sauce. Set aside.

Heat a wok or a large, deep skillet over medium-high heat until a drop of water sizzles when it hits the surface. Add the oil, swirl to coat the pan, then add the chicken. Stir-fry until almost cooked through, about 2 to 3 minutes. Add the garlic and ginger and cook until fragrant, about 15 seconds. Add the green pepper, carrots, and peanuts. Stir-fry until crisp-tender, about 2 minutes. Pour the sauce over the chicken and vegetables. Cook, stirring constantly, until the mixture boils and thickens and the chicken is cooked through, about 1 minute.

Serves 4.

Queso Chicken Pasta

2011-06-26T22:17:00.000-05:00

Let’s talk guilty pleasures. We all have them. Those embarrassing little things that we secretly love and crave even though we know we shouldn’t. Maybe it’s rich desserts, trashy reality shows, or teeny bopper pop music. Maybe it’s all three. (And if it is, don’t be embarrassed. I’m with you on two of the three. Which two, though, I’m keeping secret.)

I am, however, willing to tell you about my new guilty pleasure. Its name is queso. Yup, queso, as in the melty, cheesy, gooey dip you get at Mexican restaurants and consume with obscene amounts of tortilla chips. The one I never craved or desired before a new Mexican restaurant opened nearby. A restaurant that has a great happy hour with delicious, cheap margaritas. And what are you supposed to eat with those margaritas? Chips and queso, of course.

The problem here is that we like this restaurant a lot. It’s in one of our favorite neighborhoods, it has a nice patio, and like I said before, they have good, cheap margaritas. Needless to say, we go there fairly often. And I eat an unreasonable amount of chips dipped in queso. And then I feel guilty. But I still crave more. See? Guilty pleasure.

Today’s recipe got me all fired up because it combines my all-time love, pasta, with my new-found love, queso. It tastes just like it sounds: pasta mixed with queso. And if that doesn’t sound good to you, just trust me. Imagine tender pasta baked with a creamy (yet still somehow light-tasting) cheese sauce flecked with onion and chile. The addition of shredded chicken ups the protein and makes the dish a complete meal. Served up with some veggies (cause a little green is a good thing), this Queso Chicken Pasta is a winner – and one that I feel slightly less guilty about since it doesn’t involve multiple baskets of chips. That being said, I gotta know, what are your guilty pleasures??

One Year Ago: Lime-Cilantro Rice with Pineapple and Peanut Butter Banana Oatmeal Muffins

Queso Chicken Pasta

Adapted from Evil Shenanigans

Ingredients:

8 oz. penne pasta
2 tsp. vegetable oil
1 cup onion, diced
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. cumin
1/4 tsp. coriander
1 T. flour
1 1/3 cup milk
1 tsp. salt
3 T. cream cheese
8 oz. Monterey jack cheese, shredded, divided
1/2 cup diced tomatoes, drained
2 cups cooked, shredded chicken

Directions:

Preheat oven with 350 degrees. Spray a medium baking dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by 2 minutes.

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cook for 3 minutes.

Add the cumin, coriander, and salt. Cook, stirring constantly, for 2 minutes. Add the flour and cook, stirring constantly, for 3 minutes.

Gradually whisk in the milk, a little bit at the time. Bring the mixture to a simmer and cook until it thickens.

Remove the pot from the heat and whisk in the cream cheese, 3/4 of the shredded cheese, and the tomatoes.

Stir the pasta and chicken into the cheese sauce.

Transfer the mixture to the prepared baking dish.

Sprinkle the remaining cheese over the pasta.

Bake for 20 to 30 minutes, or until the cheese is melted and the pasta is bubbling. Let stand for at least 5 minutes before serving.

Serves 4.

Edamame Succotash

2011-06-19T14:10:00.000-05:00

I know I’ve been giving you a lot of vegetable recipes lately. I’m sure you’re wondering where the sugar and bread and meat have gone. Or maybe where you live it’s also 123 degrees every day, and you can’t think much past lighter, veg-heavy dishes either – especially if they’re jazzed up with the good stuff. Lately we’ve had vegetables with goat cheese, vegetables with Pecorino and almonds, and most recently, we’ve had vegetables with bacon. You can handle another veggie recipe if it contains bacon, right?

I hope so, because today’s recipe for Edamame Succotash is a good one. Succotash is a dish traditionally made with corn and lima beans, and sometimes tomatoes and bell peppers. This recipe swaps out the usual lima beans for edamame – the bright green soybeans you eat straight from the pod at Japanese restaurants.

This dish is quick-cooking, easy to make, and packed with great flavor and texture. Fresh corn from the cob, juicy tomatoes, crunchy red bell pepper, sweet Vidalia onion, and those bright green soybeans come together in a colorful and delicious combination. The crisp bacon and fresh basil added at the end take the succotash from ordinary to something pretty darn delicious.

Succotash is a great summer side that works well at barbecues and picnics since it doesn’t contain any mayo or dairy. And, since edamame packs a big protein punch, you could also serve the succotash as a light entrée, with some great bread alongside. However you serve it, I think you’ll like it. I mean, c’mon, there’s bacon in there!

One Year Ago: Southwest Egg Rolls with Avocado Crème

Edamame Succotash

Adapted from Cooking Light

Ingredients:

1 slice bacon

1 T. butter

2 cups sweet onion (like Vidalia), chopped

2 cups fresh corn kernels (cut from 3 ears)

16 oz. bag frozen shelled edamame, thawed

2 T. red wine vinegar

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. sugar

3 plum tomatoes, chopped

1 red bell pepper, chopped

3 T. fresh basil leaves, torn

Directions:

Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon from the skillet and set aside. Chop or crumble the bacon.

Increase the heat to medium-high and add the butter. Once the butter is melted, add the onion and cook for 3 minutes, stirring occasionally.

Add the corn and cook for 3 minutes, stirring occasionally.

Add the edamame and cook for another 3 minutes, stirring occasionally.

Stir in the vinegar, salt, pepper, sugar, tomatoes, and red pepper. Cook for 30 seconds then remove the skillet from the heat.

Sprinkle the basil and reserved bacon over the succotash.

Serve hot or warm. Serves 4 as a main dish, 8 as a side dish.

Shaved Summer Squash Salad

2011-06-14T21:33:00.000-05:00

Last night I tried a new salad recipe. It rocked my world. It was so good I’m making it again tonight. In fact, I might make it every night for the rest of the summer. Ok, perhaps not every night, but definitely often. Because this salad is summer in a bowl (or on a plate). It combines some of my absolute favorite flavors and tosses them all together in one glorious heap. It’s fast, fresh, and seasonal. And man, oh man, it is so delicious.

This Shaved Summer Squash Salad combines thin ribbons of fresh, raw zucchini and yellow squash with a bright, lemony dressing. Bitter arugula, sharp Pecorino cheese, and crunchy toasted almonds add flavor and texture. The recipe makes four servings, but Stan and I polished off the entire bowl. In fact, I had to fight him for seconds – he liked this salad so much he wanted three servings. Considering he’s a serious meat and potatoes kind of guy, I think that’s just about the highest praise there is.

One Year Ago: Chocolate Chip Cookie Dough Cupcakes - insanely good!

Shaved Summer Squash Salad

Adapted from Bon Appétit

Ingredients:
1 lb. summer squash, a mix of green and yellow
2 1/2 T. extra-virgin olive oil
2 T. fresh lemon juice
1 clove garlic, minced
Kosher salt, to taste
Baby arugula, to taste (a few handfuls)
Pecorino cheese, shaved, to taste
3 T. almond slivers, toasted
Freshly ground black pepper, to taste

Directions:
Trim the ends off the squash. Use a vegetable peeler to peel the squash lengthwise into long ribbons. Transfer the ribbons to a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt, to taste.

Pour the dressing over the squash ribbons and toss to combine. Let the squash sit for a couple of minutes to soften, then add the arugula and toss to combine.

Add the Pecorino, and salt and pepper to taste. Garnish with the almonds.

Serves 4.

Asparagus with Balsamic Tomatoes and Goat Cheese

2011-06-08T21:32:00.000-05:00

When it comes to weeknight cooking, fast, easy, and delicious are my favorite buzzwords. Are you with me on this one? If so, you are going to love today’s recipe with a capital L. Asparagus with Balsamic Tomatoes and Goat Cheese – what’s not to like? Just the name has my mouth watering. (If you haven’t noticed, I kind of have a thing for goat cheese.)

This recipe uses fresh asparagus – plentiful, inexpensive, and in-season at this time of year. The asparagus gets a quick cook (we’re talking 2 to 3 minutes) in boiling water before getting an incredibly flavorful topping. To make the topping, halved grape tomatoes are quickly cooked with a little garlic and balsamic vinegar. That sounds simple enough, but the flavor produced is anything but. As the tomatoes cook, they get soft and sweet and a little tangy from the vinegar. After a couple of minutes, the tomatoes take on an almost jam-like consistency. It is “lick the pan” good. And it takes about 5 minutes. The fact that creamy goat cheese tops every off is the icing on the cake.

A few notes: this recipe originally called for using whole asparagus spears. I had intended to prepare mine that way as well, but my asparagus was on its way out the door, and the tips weren’t looking so hot. I decided to trim them off and go for bite-sized pieces instead. Not as pretty, perhaps, but nice and easy to eat. Also, while this recipe is delicious made with asparagus, I think it would be equally delicious using any number of vegetables, especially green beans, spinach, or roasted broccoli. The balsamic tomatoes and goat cheese would also make an amazing topping for bruschetta, polenta, or even pasta. However you tweak it (or make it as it), this recipe is a spring and summer weeknight winner.

One Year Ago: Creamy Green Chile Chicken Enchiladas and Green Bean Salad

Asparagus with Balsamic Tomatoes and Goat Cheese

Adapted from Cooking Light

Ingredients:

1 lb. asparagus, ends trimmed

2 tsp. extra-virgin olive oil

1 1/2 cups halved grape tomatoes

2 cloves garlic, minced

2 T. balsamic vinegar

1/4 tsp. salt

3 T. soft goat cheese, crumbled

1/2 tsp. freshly ground black pepper

Directions:

Cook asparagus in boiling water for 2 to 3 minutes, or until crisp-tender. (You want to take the crunchy edge off but still have good color and bite.) Drain the asparagus and set aside.

In a large skillet, heat the oil over medium-high heat. Add the tomatoes and garlic. Cook for 3 to 5 minutes, until the tomatoes soften and start to break down a little.

Stir in the vinegar and cook for 2 to 3 minutes, until the tomato mixture is thick and syrupy looking. Stir in the salt.

Transfer the asparagus to a serving dish. Top with the tomato mixture. Sprinkle the goat cheese over the tomatoes and season to taste with pepper.

Serves 4.

Louisiana-Style Shrimp

2011-06-05T14:48:00.000-05:00

Lately I’ve been a bit of a delinquent. A blogging delinquent. As in, I have been seriously delinquent in posting with any regularity. I know it. You know. Can we please agree to forgive and forget? I’m still trying to figure out this whole full-time working and regular blogging thing. (There’s a reason I started this site when I was just out of grad school and still unemployed!)

I’ve got this whole new time management plan worked out though, so things should be better. Ok, not really, I’m not that organized, but it certainly helps that all of my TV shows are done for the summer. So much time back in my life. Time I plan to be spending with you and some deliciously good food. So let’s get to it.

Today’s recipe for Louisiana-Style Shrimp is one of my new favorites. I’ve only made it once, but I’ve been thinking about it ever since – and wishing I’d doubled the recipe the first time around. In this dish, plump, juicy shrimp are cooked in a smoky, slightly spicy, and richly flavorful sauce containing andouille sausage, peppers, onions, garlic, and beer. Surprisingly, there are no tomatoes in this recipe – the sauce gets its reddish tint from a liberal dose of smoked (or regular) paprika. Easy enough for a weeknight (if you have a little bit of time) and special enough to serve to company, I have a feeling this Louisiana-Style Shrimp recipe will be making frequent repeat appearances in our kitchen.

One Year Ago: Pasta with Artichokes, Sundried Tomatoes, and Spinach and Low-Fat Oatmeal Banana Bread

Louisiana-Style Shrimp

Adapted from Rachael Ray

Ingredients:

2 T. olive oil, divided

1/2 lb. andouille sausage, diced or crumbled (I used chicken andouille)

3 T. butter

1 green bell pepper, seeded and chopped

1 medium to large onion, chopped

3 to 4 small ribs celery, chopped

4 cloves garlic, minced

1 fresno or jalapeno chile pepper, seeded and finely chopped

2 T. thyme leaves, chopped

2 bay leaves

1 T. smoked sweet paprika or regular sweet paprika

2 T. all-purpose flour

1 (12-ounce) bottle beer

1 cup chicken or seafood stock (I used chicken)

1 T. Worcestershire sauce

Hot sauce, to taste

1 1/2 lbs. medium-large shrimp, peeled and deveined

Rice for serving

Directions:

In a large pot over medium-high heat, add 1 tablespoon of the olive oil. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve.

Add the remaining tablespoon of olive oil and the butter to the pot. Stir in the green pepper, onion, celery, garlic, chile pepper, thyme, and bay leaves. Cook until the vegetables are tender, about 7 to 8 minutes.

Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.

Pour in the beer and cook for 2 minutes, scraping any bits off the bottom of the pot. Stir in the stock and Worcestershire sauce, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste.

Add the reserved sausage to the sauce. Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes.

Transfer the shrimp mixture to a serving bowl and serve with rice and extra hot sauce.

Serves 4.

Slow Cooked Puerto Rican Pork

2011-05-19T21:38:00.000-05:00

Today’s recipe is quite different from the Artichoke Heart Stuffed Shells I told you about earlier this week. Those shells were crazy delicious, but they were quite time and labor intensive. Today’s recipe? Not so much. In the time and labor department, that is. This truly might be the easiest recipe I’ve ever posted. But don’t let that fool you into thinking the flavor suffers one bit for lack of effort. One taste of this Slow Cooked Puerto Rican Pork just might make you swoon. And if you make this for the man in your life, I absolutely guarantee you’ll make him swoon – and love you forever.

This recipe is based on the traditional Puerto Rican recipe for Pernil, a dish consisting of pork shoulder simply prepared and cooked for hours in the oven. Taking the same flavors and placing them in a slow cooker makes for a recipe that absolutely couldn’t be easier. Or tastier. When it’s done cooking, this pork is juicy, succulent, and fall apart tender. It’s a little salty, a little tangy, a little garlicky, and completely delicious. You can serve it with rice or beans, use it to stuff tortillas, or just eat it straight out of the slow cooker. However you serve it, it’s sure to be a crowd pleaser – which is good, since this recipe makes enough to feed a small crowd.

One Year Ago: Blueberry Muffins – This will be your new go-to recipe!

Slow Cooked Puerto Rican Pork (Pernil)
Adapted from The Noshery

Ingredients:
4 lbs. pork shoulder (also called pork butt)
6 cloves garlic, minced
1 1/2 T. olive oil
1 1/2 T. white vinegar
1 tsp. dried oregano
4 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:

Place the pork in the insert of a slow cooker.

In a small bowl, whisk together all of the remaining ingredients.

Take the liquid mixture and pour it over the pork. Use your hands to rub the mixture into the pork, coating it well on all sides.

Place the lid on the slow cooker insert and refrigerate overnight.

Cook on low for 8 to 9 hours, or until the pork is tender.

Remove the pork from the slow cooker and shred or pull into larger pieces.

Serves 6 to 8.

Artichoke Heart Stuffed Shells with Lemon Ricotta Sauce

2011-05-15T22:09:00.000-05:00

When I went back to work full-time a little over a month ago, I had no energy to cook. For the first few weeks, we ate takeout, frozen meals, cereal, and the most basic homemade food possible. Stan was okay with it, but I was less than thrilled with the lackluster options gracing our table. Fortunately, after a few weeks, I got my energy and my cooking mojo back. I’m still all about easy, quick-cooking meals during the week, but on the weekends, I like to take the time to have a little fun in the kitchen.

Last weekend, my culinary project was these Artichoke Heart Stuffed Shells with Lemon Ricotta Sauce. This recipe is a great one for the weekend because it has a few more steps than I imagine most of us have time for during the week – you have to cook the pasta, make the filling, and make the sauce. However, the steps are easy, and the end result is so worth the effort. Tender pasta shells are stuffed with a flavorful mixture of artichoke hearts, onions and two kinds of cheese. They are bathed in a light and creamy white sauce made with ricotta cheese and fresh lemon. The final product is incredibly delicious – and is a much lighter take on stuffed shells than the more traditional red sauce-smothered, cheese-laden variety.

To be honest with you, I was afraid these shells would be a little too light for Stan. They are meatless and full of (in his opinion) girly ingredients. However, much to my surprise, Stan loved these stuffed shells. Seriously, I had to take the pan and hide it in the kitchen so he wouldn’t eat the entire batch in one night. And he actually pouted a little. Over girly food. If that doesn’t convince you to try this recipe, I don’t know what will.

One Year Ago: Cashew Chicken

Artichoke Heart Stuffed Shells with Lemon Ricotta Sauce
Adapted from Bon Appétit

Ingredients:
For the Shells:
12 oz. box jumbo pasta shells
3 T. unsalted butter
2 T. olive oil, divided
1 large onion, chopped small
12 oz. frozen artichoke hearts, thawed and patted dry
1/2 cup Romano cheese, finely grated
1/2 cup Parmigiano-Reggiano cheese, finely grated
2 large egg yolks
1 T. freshly squeezed lemon juice
1/2 tsp. salt
Freshly ground black pepper, to taste

For the Sauce:
4 T. unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 garlic clove, minced
1/2 cup ricotta cheese, regular or part-skim
2 T. freshly squeezed lemon juice
1/2 tsp. salt
Freshly ground black pepper, to taste

2 T. flat-leaf parsley or fresh basil leaves, chopped, for garnish (optional)

Directions:
For the Shells:
Cook the pasta according to package directions. Drain and gently toss with 1 tablespoon of the olive oil. Set aside.

In a 12-inch skillet, melt the butter over medium heat. Let the butter cook until it has turned brown and smells nutty, stirring occasionally. Add the remaining tablespoon and the onions. Cook the onions until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook another 5 minutes. Remove the pan from the heat and let it cool.

Add the artichokes and onions to a food processor. Add the Romano, Parmiggiano, egg yolks, lemon juice, salt, and pepper. Process until the mixture is well chopped but still has a little texture.

For the Sauce:

Wipe out the pan you used for the artichokes. Add the butter and melt over medium-high heat. When the butter has melted, add the flour. Whisk the flour and butter together until smooth. Add the milk, a little bit at a time, whisking constantly. Once all of the milk is added, stir in the minced garlic and bring the sauce to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 3 minutes. Stir in the ricotta, lemon juice, salt, and pepper.

To Assemble the Shells:

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray. Pour 2 cups of the sauce into the bottom of the baking dish. Shake the pan to disburse the sauce evenly.

Scoop 1 tablespoon of the artichoke mixture into each shell. Place the stuffed shells into the baking dish. (You will have a few leftover shells.)

Drizzle the remaining sauce over the shells.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes. Sprinkle the shells with parsley or basil, if using. Serve immediately.

Serves 4.

Strawberries with Cannoli Cream Dip

2011-05-09T18:39:00.001-05:00

I don’t know about you, but after last week’s hearty, Mexican-inspired recipes, I’m in the mood for something a little lighter. A little more Spring-like. Something containing fruit. Something like today’s recipe for Strawberries with Cannoli Cream Dip.

I’ve had this recipe saved to try for about a year. A big sale on strawberries last week gave me the excuse I’d been waiting for to try it out. Of course, like so many recipes I tell you about, after just one bite, I kicked myself for not trying this one sooner.

Imagine all of the creamy, slightly sweet flavor of traditional cannoli filling paired with juicy, ripe strawberries instead of the typical cookie wrapper. Heavenly – as good as the original with a springtime twist. If you’re not a fan of strawberries, this dip would also be amazing as a dip for cookies or graham crackers, spread on top of brownies, or even as a topper for cupcakes. It’s even good straight out of the bowl. Not that I would eat dip right from the bowl or anything… Just sayin’.

One Year Ago: S’mores Cookies - so, so good and so, so easy!

Strawberries with Cannoli Cream Dip

Adapted from Baked Bree via Tasty Kitchen

Ingredients:

15 oz. ricotta cheese

1/2 cup sugar

1/2 tsp. cinnamon

1 tsp. grated orange zest (optional)

2 tsp. vanilla extract

1/2 cup mini chocolate chips

Strawberries for dipping

Directions:

Place the ricotta and sugar in a food processor or blender and process until smooth and creamy.

Transfer the ricotta mixture to a mixing bowl and stir in the cinnamon, orange zest (if using), vanilla, and most of the chocolate chips.

Transfer the mixture to a serving bowl and top with the remaining chocolate chips. Serve with strawberries for dipping. (Or cookies, or graham crackers, or brownies…)

Note: The dip will stay fresh for 2 days, tightly covered in the refrigerator.

Ground Beef Enchiladas

2011-05-03T19:11:00.000-05:00

If you’ve been a reader for a while, you might remember a post I did quite awhile back for Tex-Mex Stuffed Shells. That recipe took a Tex-Mex flavored ground beef filling and stuffed it into jumbo pasta shells. What you ended up with was an Italian-looking recipe that tasted decidedly South of the border. A weird fusion, I know, but extremely delicious.

Today’s Ground Beef Enchiladas are a spin-off of those Tex-Mex Stuffed Shells. I took the ground beef filling we loved in the shells and rolled it into whole wheat tortillas – something we have on hand much more frequently than jumbo shells. The result? Recipe adaptation awesomeness. The flavorful meat filling and the easy, homemade enchilada sauce worked just as well with tortillas as with pasta. If you’re looking for a crowd-pleasing, crowd-feeding recipe for your Cinco de Mayo festivities, look no further than these ground beef enchiladas.

P.S. Please do not be alarmed by the extremely shiny cheese topping my enchiladas. I was experimenting with a new brand of reduced-fat cheese. While the cheese did actually taste okay, it formed that lovely, shiny, rubbery layer that low-fat cheeses tend to do. Lesson learned.

One Year Ago: Double Broccoli Quinoa

Ground Beef Enchiladas
Adapted from Tex-Mex Stuffed Shells

Ingredients:
For the Sauce:
1 large (29 oz) can tomato sauce
1/2 cup water
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 bay leaf
Salt and freshly ground black pepper, to taste

For the Filling:
1 T. canola oil (or other flavorless oil)
1 medium onion, diced
1 poblano or green bell pepper, finely chopped
1 lb. lean ground beef
3 cloves garlic, minced
1/4 cup water
1/8 tsp. cayenne pepper
1/2 tsp. ground cumin
1 1/4 tsp. chili powder
1/2 tsp. dried oregano
1 tsp. brown sugar
2 oz. cream cheese

10 to 12 flour tortillas (you may need more or less depending on the size)
1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.)

Optional garnish: chopped cilantro

Directions:
Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.

In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.

In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.

Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.

Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.

Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.

To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.

Fill the tortillas with a little bit of the meat mixture.

Place the tortillas seam-side down in the baking dish.

Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.

Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired.

Serves 4 to 6.

Smoky Pork Tinga Tacos

2011-04-28T21:20:00.001-05:00

Today I was planning to share a side dish recipe with you guys. It has vegetables and cheese and a crunchy breadcrumb topping. I made it last night, and it rocked. But then I got to thinking… Cinco de Mayo is coming up next week, and I have a whole lot of Mexican recipes in the backlog waiting to be posted. Seems like the perfect time to share them with you, no? (Let’s just agree to ignore the fact that I completely ignored posting holiday recipes for Passover and Easter.)

To kick things off right, today’s recipe comes from Mexican food and Top Chef Master Rick Bayless. If you’re not already a Rick Bayless fan, let me tell you - he’s kind of awesome. He takes traditional, authentic Mexican recipes and makes them accessible. And incredibly delicious. Like that recipe for Jalapeno-Baked Fish with Roasted Tomatoes and Potatoes I told you about a couple weeks ago.

Or today’s recipe for Smoky Pork Tinga Tacos. Tacos which are good. So very good. And so very, very easy – because you make the filling for the tacos in a slow cooker. Bet you didn’t see that one coming, did you? Authentic Mexican food coming out of the slow cooker at the end of a long workday? Yes, please. Especially if that food tastes like this – soft corn tortillas filled with tender, smoky chunks of pork and cubes of potatoes steeped in the meat juices. Topped off with cubes of creamy avocado and fresh cheese, these tacos take slow cooker food to another level.

One Year Ago: Paprika Cheddar Drop Biscuits

Smoky Pork Tinga Tacos

Adapted from Mexican Everyday

Ingredients:

1 lb. red-skin or Yukon Gold potatoes, cut into 1/2-inch cubes

2 lbs. boneless pork shoulder, cut into 1-inch pieces

28 oz. diced tomatoes, preferably fire-roasted

3 to 4 canned chipotle chiles, seeded and sliced 1/4-inch thick

1 T. chipotle canning sauce (adobo sauce)

1 T. Worcestershire sauce

1 tsp. dried oregano, preferably Mexican (I used Italian)

3 cloves garlic, minced

1 medium white onion, sliced 1/4-inch thick

1 1/2 tsp. salt

24 corn tortillas

1 cup Mexican queso fresco or other fresh cheese, such as goat cheese or feta

2 avocados, cubed

Directions:

Spread the potatoes over the bottom of a slow cooker and top with the pork.

In a large bowl, combine the (undrained) tomatoes, chipotles, adobo sauce, Worcestershire sauce, oregano, garlic, onion, and salt.

Pour the tomato mixture over the pork.

Cover and cook on high for 6 hours. Season to taste with salt, if desired.

Serve warm, with corn tortillas, crumbled cheese, and avocados.

Serves 8.

Buffalo Chicken Fingers with Gorgonzola Dip

2011-04-26T19:27:00.001-05:00

Today’s recipe is one I’ve been thinking about ever since I made those crazy good Barbecue Chicken Fingers a while back. That juicy, crunchy, oven-baked chicken was so delicious bathed in barbecue sauce, I knew I had to try it Buffalo-style.

These Buffalo Chicken Fingers taste like the boneless wings you get at sports bars – minus all the fat that comes from deep-frying and butter-laden sauces. But don’t worry. Taking away a lot of the fat doesn’t take away a lot of the flavor. These chicken fingers are spicy, tangy, crispy, and pretty much addictive. They make a fun party food, game day snack, or weeknight dinner.

And since you might need a little help taming the heat (if, say, you go overboard with the hot sauce), there’s the homemade gorgonzola dipping sauce. Your mouth will appreciate the relief – and the rich and creamy flavor. And I’ll let you in on a secret – this gorgonzola dip is way healthier than any blue cheese dressing you’d find at a bar or restaurant. Not that you’d ever know. Because it is goooood. And that’s coming from someone who doesn’t particularly like gorgonzola or other blue cheeses.

One Year Ago: Black Bottom Cupcakes

Buffalo Chicken Fingers with Gorgonzola Dip
Adapted from the Active foodie

For the Buffalo Chicken Fingers:
Ingredients:
2 cups low-fat buttermilk
1/4 cup hot sauce, plus more for brushing on the chicken at the end *
2 T. cider vinegar
2 T. Kosher salt, divided
2 lbs. chicken tenders (or boneless, skinless chicken breast cut into strips)
3 cups panko bread crumbs
1 cup flour (all-purpose or whole wheat)
1 T. smoked paprika
2 tsp. cayenne pepper
Nonstick Cooking Spray (canola or olive oil)

* I use Frank’s Red Hot

Directions:
Whisk together the buttermilk, 1/4 cup hot sauce, cider vinegar, and 1 tablespoon of the Kosher salt. Add the chicken and marinate in the refrigerator for at least 2 hours or overnight. (I like to use a gallon-size food storage bag for this.)

Preheat oven to 450 degrees. Place a wire cooling rack over a baking sheet. Spray the rack with cooking spray.

In a large, shallow dish, whisk together the panko, flour, smoked paprika, cayenne pepper, and the remaining tablespoon of salt.

Dredge the chicken fingers in the panko mixture.

Place the chicken fingers on the prepared wire rack, and spray them with nonstick cooking spray.

Bake for 10 minutes. Flip the chicken and spray with cooking spray. Bake for another 5 minutes, or until the chicken is cooked through.

Brush the chicken fingers with hot sauce, to taste.

Serve immediately with the Gorgonzola Dip.

Serves 6 to 8.

For the Gorgonzola Dip:
Ingredients:
1 cup sour cream (reduced-fat is fine)
1/4 cup Greek yogurt (non-fat and low-fat are fine)
1 cup Gorgonzola cheese, crumbled
2 T. apple cider vinegar
1 tsp. salt
Garlic powder, to taste
Freshly ground black pepper, to taste

Directions:
Stir together all ingredients until thoroughly combined. (For a smooth dip, use a food processor. For a slightly chunky dip, mix by hand.)

Serves 6 to 8.

30 by 30 List

2011-04-21T20:41:00.001-05:00

Yesterday I turned 29. Surprisingly it wasn’t as traumatic as I expected – 28 was a lot harder for me. Last year I woke up feeling older. (If your twenties were quite a while ago, please forgive me this line of thinking.) This year, however, I woke up feeling pretty happy to be celebrating 29 years. I have a wonderful husband, an exciting new job, great friends, healthy family, and a nice place to live. I’ve got nothing to complain about, and I’m committed to spending the last year of my twenties enjoying life and having fun.

And that includes having fun in the kitchen. One way I’m hoping to do that is with my 30 by 30 List. I got the idea for this list from elly says opa!, another food blog I quite enjoy. Following Elly’s example, I have created a list of 30 sweet or savory recipes I want to make and blog about before I turn 30 next year. You’ll notice from my list below that my chosen recipes run the gamut in complexity and flavor. Some are elaborate desserts or time-consuming yeast breads. Others are simple. Really simple. Like “cook dry beans” simple. (Can you believe I’ve never done that??)

As I check these recipes off my 30 by 30 list over the next year, I look forward to sharing my results with you. If you have any favorite recipes for any of the items on my list, please send them my way! I’d love to check them out.

One Year Ago: Caramelized Black Pepper Chicken

30 by 30 List:
1. Lemon Bars
2. Texas Sheet Cake
3. Salted Caramel Sauce
4. Lemon Curd
5. Meringues
6. Pie Crust
7. Cream Puffs or Éclairs
8. Très Leches Cake
9. Key Lime Pie
10. Tiramisu
11. Swiss Meringue Buttercream
12. New York-Style Cheesecake
13. Macarons
14. French-Style Fruit Tart
15. Cinnamon Rolls
16. Pita Bread
17. Flour Tortillas
18. Challah
19. Indian Bread – Roti, Naan, etc.
20. Soft Pretzels
21. Dinner Rolls
22. Bulgogi (Korean Barbecue Beef)
23. Borscht
24. Authentic Gumbo
25. Roast Chicken
26. Pulled Pork
27. Dried Beans
28. Classic Baked Macaroni and Cheese
29. Homemade Pasta
30. Homemade Gnocchi

Slow Cooker Beef Stroganoff

2011-04-13T22:31:00.002-05:00

I know I don’t typically share a whole lot of personal stuff with you in my posts, but I’ve got some great news I just can’t keep to myself. And no, before any of you who are related to me get super duper excited, we’re not having a baby. I can’t even get Stan to agree to get a dog…yet. But I’m working on it. In the meantime, I am thrilled to tell you that I began an exciting new job this week. After not working full-time since starting grad school in 2007, this has been quite an adjustment. I’m enjoying the work, but man oh man, I am so tired I could fall asleep standing up.

Needless to say, cooking has not exactly been on my radar this week. Fortunately, I have a slow cooker to do some of the cooking for me. Take today’s recipe for Slow Cooker Beef Stroganoff. It’s crazy delicious. And ridiculously easy. Like throw everything in the pot and let it go, easy. No need to brown the meet first. No need to sauté vegetables. Yes, you have to add some more ingredients towards the end of the cooking time, but all you’re doing is adding them in – nothing difficult whatsoever. Honestly, I was a bit shocked by the depth of savory flavor produced by this simple slow cooker meal. Served up over buttered egg noodles (or mashed potatoes or rice), this beef stroganoff is comfort on a plate – exactly what you need after a long day’s work.

One Year Ago: Chickpea and Kale Stew

Slow Cooker Beef Stroganoff
Adapted from Mel’s Kitchen Café

Ingredients:

2 to 3 lbs. beef stew meat (or a 3 lb. chuck roast, cubed)
1 medium yellow onion, diced
1 tsp. salt
1/4 tsp. black pepper
1 1/2 cups beef broth or stock
1 T. Worcestershire sauce
1 T. ketchup
1/4 tsp. garlic salt
1/3 cup all-purpose flour
6-7 T. water
8 oz. mushrooms, sliced
1/2 cup sour cream (reduced fat is fine)

Directions:
Place the beef, onion, salt, and pepper in a slow cooker. Stir to combine.

In a small bowl, whisk together the beef broth, Worcestershire sauce, ketchup, and garlic salt. Pour the broth mixture into the slow cooker.

Put the lid on the cooker and cook on low for 7 to 9 hours or on high for 4 to 5 hours.

In a small bowl, combine the flour and water and whisk to combine. The mixture should be thick but still be able to be poured. (Add extra water, 1 tablespoon at a time, if necessary, to achieve the proper consistency.) Pour the flour mixture into the slow cooker and whisk to combine. Add the mushrooms and stir to combine.

Cook on high for 30 minutes. Stir in the sour cream just before serving.

Serves 6.

Baked Banana Oatmeal

2011-04-10T12:36:00.000-05:00

Last week my mom and I flew to Florida to visit my Grandma for a few days. (That’d be why I wasn’t around here much in the past week.) Our girls-only trip is becoming an annual ritual that brings together three generations of women in our family. I feel lucky we’re able to do this, and we always have a good time. We also always end up eating out a lot and having lots of “we’re on vacation so it’s allowed” treats, such as containers of cookies found deep in the recesses of Grammy’s freezer. I was good about the cookies this year – only two the whole trip – but there was ice cream, and apple dumplings, and peanut butter-filled pretzels, and more ice cream.

Needless to say, when I woke up this morning, back in my own bed in Nashville, I was in the mood for something healthy – and it doesn’t get much healthier than oatmeal. Oatmeal, you may have noticed, is one of my favorite breakfasts/breakfast food ingredients. I love it baked, cooked up with apples and pecans, stirred into my favorite muffins, and made into granola. Oatmeal is the good stuff; it’s healthy and it fills you up. It’s a good post-family visit/junk food detox kind of thing.

Today’s recipe for Banana Baked Oatmeal is the latest oatmeal recipe to be making frequent appearances in our kitchen. It’s considerably healthier than a lot of the baked oatmeal recipes out there (containing no added fat and relatively little sugar) and it’s chock full of bananas, one of my top-five favorite foods. It’s incredibly filling and is simple to make. It’s also pretty darn tasty with the flavor of bananas and a crunchy, caramelized brown sugar topping. All in all, it’s a pretty delicious way to get back on the healthy-eating wagon.

One Year Ago: Creamy Lemon Crumb Squares

Baked Banana Oatmeal
Adapted from Kath Eats Real Food

Ingredients:
2 cups old fashioned rolled oats
1 tsp. baking powder
1/4 tsp. kosher salt (or 1/8 tsp. table salt)
1 very ripe banana, mashed
1 1/2 cups milk (I use skim)
1 egg
1 tsp. vanilla extract
2 to 3 T. light brown sugar, divided
2 ripe bananas, sliced

Directions:
Preheat oven to 375 degrees. Spray an 8x8-inch baking dish with nonstick cooking spray.

In a medium bowl, stir together the oats, baking powder, and salt. In another bowl, whisk together the mashed banana, milk, egg, vanilla, and 1 tablespoon of the brown sugar. Add the oats to the milk mixture and stir to combine.

Spread half of the sliced bananas in a single layer in the baking dish.

Pour the oat mixture over the bananas and top with the remaining sliced bananas.

Bake for 25 minutes. Remove the oatmeal from the oven and sprinkle the remaining 1 to 2 tablespoons of brown sugar over the top. (You can add more or less to taste.)

Turn the broiler on and place the oatmeal back in the oven. Broil for 1 to 2 minutes, or until the brown sugar melts. (Keep a close eye on it because the sugar can turn black if left under the broiler too long.)

Remove the oatmeal from the oven and cut into four pieces. Serve hot.

Serves 4.

No-Butter Chicken

2011-04-06T10:06:00.001-05:00

Butter chicken is a popular dish in Indian cooking (Punjabi to be exact). As its name suggests, the dish is rather rich. Chunks of chicken are marinated in yogurt and spices and then bathed in a tomato-based sauce that is made rich and luxurious with ample amounts of butter and cream. If you are in the mood for a treat or are in the looking to walk on the caloric side of Indian cuisine, butter chicken is a delicious way to go.

However, I know not all of you prefer your meals with “butter” in the recipe title. For a lighter, more everyday way to treat yourself to the delicious flavors of butter chicken, consider this recipe for No-Butter Chicken. In this healthier take on its namesake, chunks of chicken are cooked in an aromatic sauce redolent with the flavors of onions, garlic, ginger, cumin, and other spices. The sauce gets its wonderful creaminess from non-fat plain yogurt rather than butter or cream. But don’t worry – you won’t miss the fat or calories one bit. (And I’m not one to make that claim lightly.)

The flavor of this chicken is so good that you will likely impress yourself with your culinary abilities. I don’t know about you, but I love it when that happens. I could not believe the amazing taste that was produced with such relatively little work. Just make sure you have some rice or naan to serve alongside this chicken when you make it – you aren’t going to want to waste a single drop of the deceptively rich-tasting No-Butter sauce. It is plate-licking good. Which, of course, is why you need the naan. Because plate-licking is typically frowned upon. Especially if you have company over for dinner.

One Year Ago: Fusilli with Cauliflower, Olives, and Herbs

No-Butter Chicken
Adapted from Bal Arneson

Ingredients:
2 T. grapeseed or canola oil
1 small red onion, chopped
2 T. fresh garlic, minced
1 T. fresh ginger, chopped
2 T. tomato paste
1 T. brown sugar
1 T. cumin seeds
1 T. garam masala
1 tsp. dried red chile flakes
1 tsp. turmeric
1 tsp. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 cup low-fat yogurt (I used non-fat Greek yogurt)
1/2 cup water

Directions:
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger and cook for 4 minutes, or until the onion turns a little golden.

Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt. Cook for 2 minutes, stirring constantly.

Add the chicken and stir well to coat with the spices.

Add the yogurt and water. Cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.

Serve hot.

Serves 4.