Dinner Lately

Lightened Up Chicken Parmesan

I made this chicken parmesan from Cooking Light last week. It's a little better for you than traditional chicken parmesan- instead of using bread crumbs, you use panko, and the tomato sauce isn't weighed down by lots of salt and tastes like you've been slaving away on the stove all day. We both loved it, including the mini!

Rotisserie Chicken with Lemon Risotto 

& Bacon Brussel Sprouts 

Last Friday I wasn't in the mood to cook so Miss A and I made a last minute trip to the grocery store for a rotisserie chicken. As we were leaving I saw that arborio rice was on sale and picked some up, suddenly with a huge craving for some risotto! The only risotto I make is lemon risotto, a Rachael Ray recipe. Gah, it is SO good!! I could easily sit there and eat the whole pot.

I also grabbed some brussel sprouts while we were at the store to make a super easy and quick veggie side dish. I don't know why brussel sprouts get such a bad rep- they are delicious, if you make them correctly! I follow this recipe from Picky Palate, but I omit the extra toppings and I cook mine in bacon fat. ;) I fry up three slices of bacon in a skillet, remove the bacon, leave the drippings and add a tablespoon of olive oil, then I add the sprouts. Perfect every single time!

Classic Cheeseburgers 

My husband loves having burgers for dinner. Sometimes we have burgers once a week, especially if I'm looking for something easy to make. I make them pretty much the same every time- salt, pepper, oregano, basil, and spoonful of barbecue sauce go into the mix. I cook them on the stove top and top them with cheddar cheese, red onions, and lettuce. 

Baked Potato Soup 

This is my favorite baked potato soup recipe. I made it two months ago while my parents were visiting. My dad loves to eat soup when it's cold out, which means he doesn't eat it very often, seeing as it rarely gets chilly in Miami. He requested soup one day for lunch and I had this recipe from Skinnytaste pinned that I really wanted to try. I love that the recipe calls for a head of cauliflower, so it's easy not to feel bad about eating this soup! Crispy bacon and cheddar cheese are a must for toppings!

Honey Chicken with Fried Rice

Life has definitely changed since having our baby. We have less time to ourselves, less sleep, and less date nights. That's why we stayed in for Valentine's Day this year. We were not at all eager to brave the crowds with a seven month old. Even though she does do pretty good on outings. I think she loves all the attention. :) We stayed in the previous year too, because I was pregnant and only wanted one thing. Take out Chinese food.

I thought I'd carry on the tradition but instead of ordering in I opted to make my own. A take-out fake-out. I've never made fried rice before and I have to say it was so much easier than I thought it was going to be. I've made the honey chicken many times before as it comes from one of my favorite blogs. It's a cinch to make and comes out pretty tasty.

We had brownie sundaes for dessert, after baby fell asleep. I wonder what will happen next year.

For the Honey Chicken
Source: How Sweet Eats
Servings: 2

Ingredients
1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 cup cornstarch
1 cup broccoli florets
1 clove garlic, minced
3 tablespoons olive oil
1/4 cup honey
salt and pepper to taste

Directions
In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cut chicken into 1-inch pieces and season with salt and pepper. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed. Add honey and toss to combine. Remove chicken from pan to make fried rice.

For the Fried Rice
Source:  Iowa Girl Eats

Ingredients
2 cups cooked rice (preferably cold)
1/2 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
3 teaspoons sesame or wok oil, divided
2 Tablespoons soy sauce

Directions
Heat (using same pan that you used to make the chicken) 1 teaspoon oil in a large wok or skillet over medium-high heat. Add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble. Add honey chicken, rice, and soy sauce to wok then toss well to combine. Taste and add additional honey or soy sauce if needed. 

Autumn Mac and Cheese

I think it's finally caught up to me.

All this cheesy, gooey pasta, chocolate chip waffles, banana bread, cookies, and brownies I've been consuming since starting my blog has taken residence... around my belly. It's time for an intervention! And when I say intervention I mean swapping out a few things here and there- egg beaters for egg wash, low fat milk, yogurt or applesauce in baking, and lots and lots of veggies. Hence why I decided this decant pasta dish was just the ticket to start off my "diet-" it's got butternut squash (swoon), brussel sprouts, and apple! I thought the whole combination sounded weird but I was willing to experiment. Especially since I had never had butternut squash before. Craziness. I know.

I'm also sorry to say this is the only decent shot I managed to take. Now that it's getting darker earlier and earlier, my photos are coming out blurry. Lame. Oh well! Rest assured, this is delicious, nutritious, and what Fall is all about.

Source: How Sweet Eats
Servings: 4

1 pound whole wheat pasta 
1/2 small butternut squash, peeled and chopped into small cubes
1 large apple, peeled and chopped
1/2 sweet onion, chopped
1 cup brussels sprouts, chopped
2 tablespoons olive oil
1/2 teaspoon nutmeg
1 tablespoon butter
1 tablespoon flour
1 1/2 cup low fat milk
8 ounces cheese, grated (I used cheddar and pecorino)
2 tablespoons panko bread crumbs

Preheat oven to 400 degrees.Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.
Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.

How do you try to eat healthy?

Hungarian Paprika Chicken

Recently, I picked up Eva Longoria's new cookbook. I bought it during the second wave of Borders closing sales for a great price. I love Eva's character on Desperate Housewives and found it ironic that in real life Eva actually loves to cook. 

Her cookbook is beautifully done with pictures of her food jumping off the pages. Most of her book is devoted to Spanish food, but there are many simple dishes too, like ants on a log, a cannellini bean dip, crock-pot ropa vieja, and garlic mashed potatoes.

At this point you must be wondering if I'm getting paid for this post. Ha! Nope. I just like buying and reviewing cookbooks- with you. Who else am I going to share this stuff with? Besides the hubby. But he just wants to eat the dish, not talk about it!

There are still a ton of recipes I want to try from her book. This was one of the first I tried, after reading her description- it's even better after a day or two, and the recipe card was given to her from a friend, written in Hungarian. How cool is that?

I apologize for the crappy pictures- this was taken during the week of no sun early September. And it doesn't actually look all that pretty...but it is really good. I would suggest adding some more spices, maybe some cumin, chili powder, or thyme. It was a little bland when I first tasted it, but with the addition of some spices it's a great warm-you-up meal. 

Source: Eva's Kitchen by Eva Longoria
Serves: 8 to 10

2 tablespoons olive oil
2 yellow onions, chopped
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons sweet paprika
1 teaspoon kosher salt
4 bell peppers, preferable 1 each. green, red, yellow and orange, cored and chopped
3 tomatoes, chopped
1 pound egg noodles
1 to 2 tablespoons unsalted butter
16 ounces sour cream
¼ cup all-purpose flour, or as needed

In a Dutch oven or other large pot, heat the oil over medium heat. Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes. Increase the heat to medium-high and add the chicken. Cook until slightly browned, 8 to 10 minutes.

Add the paprika, salt, and pepper and stir to coat the meat. Stir in the peppers and tomatoes. Bring to a simmer. Cover and simmer until the chicken is tender, stirring occasionally, about 20 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.

Meanwhile, bring a large pot of salted water to boil. Add the egg noddles and cook according to package directions. Drain thoroughly, return to the pot or a bowl, and toss with the butter. Put aside and keep warm.

In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour). Stir this mixture into the simmering stew, one large spoonful at a time. Bring it all just to a boil and simmer for 5 minutes. Serve hot over the buttered noddles.

Have you purchased any cookbooks lately?

What are some of your favorite cookbooks?

Tuscan Pasta with Basil Cream Sauce

When I saw Kelly share this on The Food Mentalist, I knew I had to make it.

For one, I'm never one to turn down a new pasta dish.

For two, I've never cooked with sun-dried tomatoes. For three, this looked so good.

So, why haven't I ever cooked with sun-dried tomatoes? I'm not sure! I've had them in dishes ordered at restaurants, yes, but their flavor and texture never stood out for me. Probably because there were so few of them in the dishes I seemed to order. I didn't see what all the fuss was about. Well. Now I do! Being as this recipe calls for 6 ounces of sundried tomatoes (I bought a jar of julienned tomatoes), I was finally able to enjoy them.

The sauce smelled heavenly as it was bubbling on the stove. You probably already have most of the ingredients on hand: milk, chicken stock, flour, salt, pepper, garlic, cheese, and sun-dried tomatoes (the only thing I didn't have in the pantry). I didn't make many changes, except for halving it for just the hubbs and I. I also didn't use skim milk as I don't purchase it so I used reduced fat. Lastly, I had a can of petite diced tomatoes on hand, so I used that instead of fresh. The whole dish is so easy and quick, perfect for a night when you're too tired to cook or are short on time.  

Source: Eat Yourself Skinny, featured on The Food Mentalist

Servings: 2

1 (20 oz) package refrigerated four-cheese ravioli

 1 Tbsp. extra virgin olive oil

4 cloves of garlic, minced

2 cups of skim milk

1 cup of chicken broth

4 Tbsp all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained

1/2 cup grated low-fat Parmesan cheese

2 Tbsp white wine

2 medium-size fresh tomatoes, chopped OR 1 (14.5 oz) can petite diced tomatoes, full drained

1/2 cup chopped fresh basil

Prepare ravioli according to package directions.  In a medium saucepan, heat olive oil over medium heat.  Add garlic and sauté until golden brown.  

In a small saucepan, stir together milk, chicken broth, 3 Tbsp flour (save 1 Tbsp of flour for later), salt and pepper over low heat until smooth and thick.  Stir into garlic and add sun-dried tomatoes.  Continue to cook over medium-low heat, stirring frequently, until the sauce is thick.  Add the Tbsp of flour (for additional thickness) and stir in with Parmesan cheese.

Allow sauce to thicken up a bit then stir in wine, chopped tomatoes and 1/2 cup chopped basil.  Cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with ravioli and garnish with Parmesan cheese and chopped basil.


I'm back to work and looking for more easy, quick meals. What do you like to cook when you're short on time?

Parmesan Crusted Zucchini

I know it's September.

And I'm late for the "use up your zucchini" train. Sadly, I forgot all about this recipe, even though I had it as one of the first scheduled at the beginning of the summer. Even if you don't think there's any zucchini left in the bottom of your produce drawer, go check. I'll wait here.

...Did you find any?

If you didn't, kudos to you for not experiencing the abundance-of-zucchini-problem. I find them to be rather cute. Since I don't have a garden, I couldn't help buying some every time I went to the grocery store. They called to me, pleading to be picked up and taken to a good home. I was only doing them a favor.

The first time I made this the hubby and I were blown away. We fought each other for the last bite, running back to the kitchen for what was left in the skillet. This is so incredibly easy to make it shouldn't even be classified as a recipe. Slice up your zucchini into disks, sautee it in a little butter, and sprinkle it with parmesan cheese. We must have had it as a side dish once a week!

Source: Wilde in the Kitchen
Servings: 2

2 Zucchini, sliced into ¼-inch discs
2 tbsp butter
Onion powder
Garlic powder
Salt
Pepper
¼ cup parmesan cheese

Melt butter in a large pan over medium heat. Add zucchini in one layer. Sprinkle with onion powder, garlic powder, salt and pepper. Put the lid on and cook for 3 minutes.

Remove the lid and flip with zucchini over. Put the lid on again and cook for 3 more minutes. Sprinkle cheese evenly over the zucchini and cover. Cook for 1-2 minutes, or until the cheese is melty and scorched. Serve in a big pile.

What veggie are you looking forward to serving this fall?

Summer Veggie Pasta

I feel like I did a lot this summer.

I ate lots of veggies. More than the ones I usually eat. I grilled many of our meals. I made lots of ice cream. I made bread and a few other homemade (tomato sauce) goodies (pop tarts). I also found new blogs to love, increased blog traffic, and gained new readers (hello new friends!!).

As for things accomplished that aren't food/blog related... I read some new books (although there is always so much to read and I always feel behind), entertained my lovely, beautiful family members, completed a few home projects, turned another year older, spent lots of quality time with the hubby, and celebrated events with friends.   

The only thing I didn't accomplish... write a best selling novel. Oh well.

There's always next summer.

This pasta dish is very light and truly brings together the flavors of summer. I paired it with a side salad and toasted bread. The tang of the goat cheese was my favorite part about this dish. 

Source: inspired by one I found here.

Servings: 2
1/4 cup olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 zucchini, sliced
1/2 cup cherry tomatoes, halved
1 tablespoon flat leaf parsley (if using fresh, 1/4 cup)
1 tablespoon basil (if using fresh, 1/4 cup)
3 ounces mild goat cheese, crumbled
salt and pepper
1 cup rigatoni whole wheat pasta
 
Heat a skillet over medium low heat. Pour tablespoon of olive oil. Add minced garlic once oil is hot. Stir continuously, making sure garlic does not burn. Remove garlic from skillet once it has turned golden brown into a small bowl.

Start pasta water to boil in a medium saucepan. Add more olive oil if needed and added chopped pepper. Cook 3-4 minutes then add zucchini. Add pasta to your saucepan if boiling, season with salt. 

When the peppers and zucchini are cooked to your liking (soft, tender), add cherry tomatoes, parsley, basil, and goat cheese. Heat until tomatoes release their juices and cheese has melted. Drain pasta and place in serving bowl. Combine veggie mixture and garlic with the cooked pasta. Toss, season with salt and pepper, add more goat cheese and olive oil if desired.  

What did you accomplish this summer?

Parmesan Buttered Grilled Corn

I haven't stopped yet.

I'll be honest with you though. I bought my first (actually two) Fall scented candles. I have a problem with Fall anything. I was at T.J. Maxx yesterday and gasped at the sight of their brand new Halloween merchandise. Then I went down the candle aisle. Big mistake. Pumpkin, apple spice, apple cider, autumn, caramel, were just some of the scents on the shelves. But I'm not ready for summer to end just yet. I'd still like to work on my tan. And grill some more of these babies.

This shouldn't even be a recipe. We all know how to grill corn. It's in the butter. Finger licking, salty, chessy good. Back when we first got our grill I was all over the place looking for stuff to throw on it and found a link to this butter, a Rachael Ray recipe. I'm so glad I did.

I made this just for the two of us, so I didn't use a whole stick of butter and only grilled 2 ears of corn. Adjust according to how many people you're feeding!

Source: Everyday with Rachael Ray

1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

In a medium bowl, beat together the butter, cheese and pepper until creamy (or take the lazy route and mash butter and all ingredients with a fork). Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days (I did this the first time and didn't the second time I made it. Didn't really make a difference. I put the butter in a bowl while the corn was grilling and took it out when it was ready).

Preheat a grill or grill pan to medium-high. Cut the corncobs in half (I left mine whole). Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

Have you started thinking about Fall yet?

P.S. I'm now on Facebook! Tell all your friends. :)

Southwestern Stuffed Peppers

I don't know if you noticed, but for a while there I wasn't really posting. I haven't been inspired to cook as much as usual, which is crazy, because it's summer and I'm home and only working part time. I'll be perfectly honest with you- I've been pretty lazy. But summer time makes many of us lazy, right (please say yes to make me feel better)? We're looking for something easy to throw on top of the grill and hope it will be amazing. It's also hot, so we're not thinking about turning on that oven or slaving away at the stove top. But still. I miss cooking. And I miss blogging! So I've made it my mission to cook and bake my way through August, before the kiddos and I head back to school.

Starting with these stuffed peppers. 

Holy moly.

I've never made stuffed peppers before. Where I've been don't ask me. I can not believe I've waited this long.

It's not even the peppers themselves really. It's the stuffing inside them! I'm obsessed. Unbelievably obsessed. I want to make this quinoa tomato southwestern mixture all.the.time. And I've got Rachel to thank for it. You must check out her blog. She just had a hot fudge week folks! You'll seriously be missing out if you don't. 

I halved the recipe because there are only two of us. But this is the original recipe. I also did not add chicken in the stuffing, feel free to do whatever you like!

Source: Not Rachael Ray

8 bell peppers (any color, I made three, but there are only two of us)
2 cups of cooked quinoa
1/2 can of black beans, drained and rinsed
2 ears of corn, kernels cut away from cob (I had frozen corn and used 1 1/2 cups)
1/2 pint of grape tomatoes, cut into quarters
3-4 cooked chicken breasts, diced (omitted)
2 Tbsp chopped fresh cilantro
1 heaping Tbsp taco seasoning
1.5 cups of cheese (I used cheddar)

Preheat oven to 350. Wash peppers and cut off tops. Discard seeds and ribs. In a very large bowl, mix together all other ingredients. Save a small bit of the cheese to sprinkle on top of the peppers.

Bring a large pot of salted water to boil over high heat. Submerge peppers into water and boil for three minutes. Remove carefully and let cool until you are able to handle them.

Set peppers upright in a baking dish (probably a 9×13 for eight peppers, or an 8×8 for four peppers). Fill peppers with filling, pushing down gently and heaping up slightly on top. Sprinkle with extra cheese if desired. Bake for 40-45 minutes or until browned on top and heated through. Serve with more chopped fresh cilantro or fresh salsa.

Love. What's on your menu this week? Do you miss my weekly menus? That's another thing that's fallen off the back of the truck. Whoops.

3-Ingredient Roasted Tomatoes

This weekend I had the pleasure of attending a lovely bridal shower for a great friend. Her shower was up in Traverse City, a good 4 hours away. A friend and I drove up together and had a blast in the car. I don't think we even turned on the radio until we had about a half hour left to go.

We arrived a little early so we ran around and explored. Afterwards we prettied ourselves up in the bathroom before heading into the shower. Being a foodie and having a major sweet tooth, the first thing that catches my eye is the dessert table.

I mean, of course, right? You'd be the same. Wondering when you could get your hands on one of those ice cream cone cupcakes. Ice cream cone cupcakes!! Whoever invented such a thing is a genius.

Adorable. I must learn how.

Anywho, today I've got a super easy peasy side for you to make. Summer time is all about the easy peasy. And tomatoes. These tomatoes are a cinch to put together- mozzarella cheese, oregano, basil, and some olive oil. You'll roast them in the oven for about 15 minutes and viola. Look at these beauties.

I didn't know that roasting tomatoes would make them super sweet and juicy. They were very soft and can be quite messy. I wouldn't suggest eating this on the couch. Or while wearing a white T-shirt. I drizzled more olive oil over the tops after they came out of the oven and served it with pork tenderloin.

Source: EatingWell Magazine

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used mozzarella)
1 teaspoon chopped fresh oregano (or basil, I used both, dried)
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450°F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

What summer vegetables have you been taking advantage of?

Cauliflower Mac and Cheese

I meant to post this along with my string of 4th of July specials, but it's still summer and you're still grilling, right? I haven't gotten tried of it yet.

So what have I got for you? When I made this barbecue chicken, I wanted something cheesy to go with it. And we also had to have some kind of veggie thrown in...

..cauliflower it was. I'm usually not a fan. Are you? I don't ever have it in the house but earlier that week I was hanging out in the frozen veggie aisle and saw a big bag of the stuff. I thought, why not, let's try this thing. Now that bag is taking up room in my freezer. What should I do with it?

This mac and cheese would pair wonderfully with grilled chicken, steak, or burgers. Although, be mindful of the fact that you've got something outside grilling and something inside cooking. I'm still getting a hang of watching both at the same time. Usually the hubbs helps out when we've got something on the grill and that definitely makes it easier. I still run back and forth. I don't want to miss out on the action.

Source: Rachael Ray

Salt
1 pound short cut pasta (I used whole wheat rigatoni)
1 tablespoon extra virgin olive oil

1 large head cauliflower (I used frozen cauliflower)
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided (I used yellow cheddar)
1 cup Gruyère cheese, divided (omitted)
1 cup shredded Parmigiano Reggiano cheese, divided
1 small bundle watercress, washed and chopped

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.

While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.

Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.

To bake, pre-heat the oven to 400°F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Crunchy Honey Chicken

I've been a bad blogger. I have so much to share with you and I've been forgetting to do one very important thing...take pictures. I'm a food blogger. Take pictures of food makes me giddy. I love to share with you all the good things, delicious things, fattening sweet things I make. What is wrong with me!? I must be getting too excited about all these new things (especially anything cooked on the grill), that I'm forgetting to snap a picture before we eat it. Those strawberry nutella muffins I made last weekend...all gone, without a snap. The chicken I grilled last Sunday...gobbled up without a moment's hesitation. And the grilled bread I made to go along with it, with olive oil, tomatoes, and provolone cheese...sigh. No deal.

I guess this means I'm just gonna have to make it all again then, doesn't it?

Oh the torture!

Here's something I did take pictures of, like the good, responsible food blogger I am.

Crunchy chicken! We all like crunchy things, right?

You can never go wrong with something from Jessica's blog. This was exactly what I was in the mood for the day I made it (which was a while ago, oops...) Something sweet and crunchy (I love crunchy) with a little Asian flair. Gourmet Chinese food, in my own home. I grabbed all the frozen veggies I had on hand to make this. Jessica's recipe calls for sugar snap peas and red peppers. I didn't have either on hand but I definitely want to make this again, true to the original. The whole dish is sweet, without being overly sweet, and very filling. I discovered that I love jasmine rice after making this. And that we go through lots of honey in this house...

Make this. You won't be disappointed!

Source: How Sweet It Is

1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 cup cornstarch (or flour – for dredging)
1 cup broccoli florets
1/2 red pepper, thinly sliced
a handful of sugar snap peas (about 3/4 cup)
1 clove garlic, minced
3 tablespoons olive oil
1 tablespoon soy sauce
1/4 cup honey
salt and pepper to taste

Prepare and slice all veggies – feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken). Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.
 
Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice.

Pork with Mushroom Sauce

I've poured this sauce over everything. It is my second best sauce, over this one. Chicken, pork chops, your Thanksgiving turkey, even steak. I bet it would go well with stew or pot roast too. This is a magical sauce! 

You can up the mushroom quantity depending on how much you like mushrooms and how mushroom-y of a sauce you want.We all know how disappointing a big pot of mushrooms can be. You start out with a lot and end up with what seems like half. It's the same with spinach. Okay, maybe not as drastic, but you know what I mean...

I chose to use this sauce with the pork tenderloin I took out to defrost earlier this week. It was also on my menu plan! Yeah! :) The sauce complements pork wonderfully. Especially since I have the tendency to overcook my pork (does this happen to you?) and with this gravy you can't to tell! Yayy. It will still be moist and flavorful. That's a success in my book!

I halved the recipe dramatically as it was only the two of us. I included the recipe as is, but take note of what I did if you don't want a huge pot of sauce!

Source: Cooking Light

1 tablespoon olive oil
1/4 cup chopped shallots
2 cups chopped cremini mushrooms (I used baby bellas)
4 cups chicken broth (I used 1 1/2 cups, but I also like it thick)
1 tablespoon all purpose flour
2 tablespoon water (I used one)
1/4 cup butter (I used two tablespoons)
1 tablespoon flat-leaf parsley

Heat oil in a large nonstick skillet (or saucepan) over medium-high heat. Add shallots and saute 1 minute. Add mushrooms and saute 6 minutes or until lightly browned. Add broth and bring to a boil. Cook until slightly reduced. Combine flour and 2 tablespoons of water in a small bowl and whisk. Stir flour mixture into mushroom mixture. Simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat and add butter and parsley. Season with salt and pepper to taste.  

Who's ready for the weekend? I'm thinking of baking these and these. What are you cooking/baking this weekend?

Chicken Mediterranean Salad

I've been dreaming about barbecue's. About basking in the sun poolside. Running barefoot outside, feeling the fresh grass underneath my feet. Having a picnic in our backyard. Drinking lemonade, wearing shorts and flowy skirts, painting my nails hot pink and sky blue...

Soon folks. Soon.

I can't help it- I'm a summer baby. I was born in June. I grew up in Florida. Spring's tease is getting the best of me. She's mocking me with these bright sunny days and warmer temps. Now that I live in Michigan, I can truly appreciate the magic of summer. 

This salad must be served at your first barbecue. All the flavors of summer are in this bowl. You've got peppers (green and yellow), tomatoes, zucchini, grilled chicken, red onion, and feta cheese. I didn't use any dressing- it doesn't need it. I just squeezed half a lemon over it and zest it. Magnificence! 

Anyone wanna buy me a grill... I'm accepting donations. ;)

Source: adapted from Kraft Food & Family

1 bag of lettuce
2 large tomatoes, cut into wedges
1 each green and yellow pepper, chopped
1 zucchini, sliced
1/4 red onion slices
2 tbsp. basil
1 cup feta cheese
1 lemon

Toss tomatoes, peppers, zucchini, onions, and feta cheese in a large bowl with the lettuce. Sprinkle with basil and zest of half a lemon. Squeeze half a lemon over salad and toss dramatically with your salad tongs. Ta-da!  

Asparagus with Goat Cheese and Balsamic Tomatoes

Don't you hate it when the weather gods tease you with promises of Spring? It was beautiful here last week with sunny skies and warmer days. This week we've had rain, colder temperatures, and a promise of snow! Never fear, the weather gods can't get me down- in the kitchen.

My favorite Spring veggie has to be asparagus. I love it. The grocery store had some really good looking bundles this weekend and I had to buy a bunch. My favorite way to make asparagus is to roast them. Tossed with salt, pepper, and olive oil in the oven for 15 minutes. I came across this recipe in a recent Cooking Light magazine and just had to try it.

Topped with goat cheese and balsamic tomatoes, I ate more asparagus than I ever have in one sitting. How did I not know goat cheese went so well with this veggie? We hardly ever have any in the house, but I bought a log on our recent trip to Costco that was only $7! I'm planning on using up this cheese in all kinds of ways, on top of a pizza, wrapped up in chicken, as an afternoon snack...

The hubbs had to bring his thick study book with him to the table, but was still able to enjoy his dinner. Three days in and he's already going crazy!

Source: Cooking Light

1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.


What's your favorite Spring vegetable?