Parmesan Chicken

recipe adapted from: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html

Ingredients

4-6 boneless skinless chicken breast, pounded thin

1 cup flour

1 1/4 cup plain breadcrumbs

1/2 cup parmesan cheese

Salt & Pepper

2 eggs

1 tablespoon water

Butter & EVOO

Mixed Salad Greens

Lemon Vinaigrette for salad

Directions

Combine the flour, salt, & pepper in one plate. Whisk eggs and 1 tablespoon of water together in another plate. Combine breadcrumbs and paremsan cheese in another plate. Coat chicken on both sides in the flour, then egg, then breadcrumbs. Heat 1 tablespoon evoo and 1 tablespoon butter in a large saute pan. Cook chicken 3-4 minutes per side, until chicken is cooked through. Add more butter and evoo if needed to finish the chicken. Toss the salad greens with vinaigrette. Place a mound of salad on top of the hot chicken and shave parmesan on top.

Lemon Vinaigrette

Ingredients

Juice of 2 lemons

1/2 cup evoo

Salt & Pepper

Directions

In a small bowl whisk together all the ingredients.

General Tso's Chicken

recipe from: http://www.browneyedbaker.com/2012/04/16/general-tsos-chicken-recipe/

Ingredients

For the Marinade & Sauce:
½ cup hoisin sauce
¼ cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons cornstarch
1½ cups water
4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1-inch pieces
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons grated fresh ginger
½ teaspoon crushed red pepper flakes

For Coating & Frying:
3 egg whites
1½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
4 cups vegetable oil
1-2 green onions, thinly sliced (garnish)

Directions

To make the marinade, whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl. While the chicken is chilling in the marinade, heat the 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat, cover and keep the sauce warm. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve.

Garlic Broccoli

Ingredients

1 head broccoli florets

3 garlic cloves, minced

EVOO

Salt & Pepper

Directions

Preheat oven to 375. In a small casserole dish add broccoli, garlic, salt, pepper, and about 1-2 tablespoons of evoo. Bake until broccoli is tender, about 15 minutes.

Sesame Encrusted Baked Chicken with Chinese Salad

Sesame Chicken

recipe from: http://www.skinnytaste.com/2011/08/sesame-encrusted-baked-chicken-tenders.html

Ingredients

18 ounces chicken tenderloins

Salt & Pepper

2 teaspoons sesame oil

2 teaspoons low sodium soy sauce

6 tablespoons toasted sesame seeds

4 tablespoons panko

Olive oil spray

Directions

Preheat oven to 425. Spray a baking sheet with non-stick oil spray. Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt, pepper, and panko in another bowl. Place chicken in the bowl with the sesame oil and soy sauce, then into the sesame seed mixture to coat well. Place on the baking sheet and lightly spray the top of the chicken with the olive oil spray. Bake 8-10 minutes. Turn over and cook another 4-5 minutes longer or until cooked through.

Chinese Salad

recipe adapted from: http://www.foodnetwork.com/recipes/ellie-krieger/chinese-chicken-salad-recipe/index.html

Ingredients

1/2 head red cabbage, shredded

1/2 head napa cabbage, shredded

3 scallions, trimmed and thinly sliced

1/2 cup chopped cilantro

1/4 cup sliced toasted almonds

1/3 cup rice wine vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons canola oil

3 tablespoons soy sauce

1 1/2 teaspoons chili-garlic sauce

Directions

Put shredded red cabbage, napa cabbage, scallions, and cilantro in a large bowl. In another bowl place rice wine vinegar, garlic, ginger, canola oil, soy sauce, and chili-garlic sauce whisk until combined. Toss with salad and top with toasted almonds.

Mozzarella-Caprese Chicken

Ingredients

2 chicken breasts

1 ball fresh mozzarella, diced

1 pint cherry tomatoes, halved

Bundle of fresh basil

4 garlic cloves

Dried Basil

Garlic Powder

Salt & Pepper

Balsamic Vinegar

EVOO

Directions

Slice chicken breasts in half and place into a zip lock bag. Chop 2 cloves of minced garlic and place into plastic bag. Chop a handful of fresh basil and place into bag. Sprinkle garlic powder, dried basil, salt & pepper into bag. Put about 2 tablespoons of evoo into bag. Zip bag and shake to distribute all ingredients. Refrigerate for 2-4 hours. Once done, grill chicken.

While chicken is grilling place halved grape tomatoes, diced mozzarella, 2 minced garlic cloves, about 1 tablespoon of balsamic vinegar, 1 tablespoon of evoo, more diced fresh basil, salt & pepper into a bowl. Mix to combine and refrigerate until ready.

Once chicken is done cooking place onto a dish. Top with mozzarella-caprese salad and serve.

Healthy Stuffed Peppers

adapted from: http://www.kalynskitchen.com/2005/04/stuffed-peppers-with-italian-sausage.html

Ingredients

6 red or green peppers, or a mixture of colors
1 pound extra lean ground beef

1 pkg.turkey Italian sausage

1 cup diced onion

1 cup diced red pepper (tops of bell peppers)

3 garlic cloves, minced

4-5 button mushrooms, diced

4-6 tsp. olive oil for browning meat and veggies

Salt & Pepper

1 cup Marinara Sauce (homemade or store bought)

2 cups grated low fat mozzarella cheese

1/2 cup grated parmesan cheese

Directions

Preheat oven to 375F. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Square off the bottom of each pepper to make them stand up. (It's nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.)  Clean out inside of peppers and wash if needed.  Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.

In very large frying pan, heat a small amount of olive oil and cook chop meat until lightly browned. Put the browned meat in a colander or fine-mesh strainer,and let drain. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown.  Add to hamburger in colander and drain.

Put a bit more olive oil to the pan and cook chopped peppers, onions, garlic, and button mushrooms for about 3-4 minutes. Season with salt & pepper. Turn off heat and add meat back to pan. Add 1 cup of marinara sauce and season mixture again with salt & pepper. Let mixture cool slightly, and then add 1 1/2 cups of mozzarella cheese and almost all of the parmesan cheese (leaving extra to sprinkle on top). Stuff each pepper with mixture using a large spoon and pressing in tightly until you use all of the filling. Put more mozzarella and parmesan cheese on top of each pepper. Cover the dish loosely with foil, tenting it up so it doesn't touch the tops of the peppers.

Bake, covered with foil for about 30 minutes. Take off foil and bake another 20 minutes until cheese is melted completely and the top is slightly browned. Serve hot.

Avocado Chicken Salad

adapted from: http://www.kalynskitchen.com/2012/05/recipe-for-chicken-and-avocado-salad.html

Ingredients

2 cups cooked chicken, diced

2 medium avocados, diced
Juice from 2 limes

Salt & Pepper

1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro

2 tablespoons mayo

Directions

Dice the chicken into medium-size pieces. Dice the avocados into medium-sized pieces, mix juice from 1 lime and season avocado with salt and pepper.  Thinly slice the green onion and finely chop the cilantro.  Mix mayo and and the juice from the other lime, salt and pepper to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients.  Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.  Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.  Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Serve right away or chill for a while before serving. 

Mediterranean Chicken Lettuce Wraps

adapted from: http://www.marthastewart.com/877005/mediterranean-chicken-lettuce-wrap-tacos

Ingredients

2 boneless skinless chicken breast, cut into strips

2 tablespoons Mediterranean Spice (recipe to follow)

1/2 red onion sliced thin

Balsamic Vinaigrette (recipe to follow)

Butter Lettuce

Tomatoes, diced

Crumbled Feta

Kalamata Olives

Directions

Preheat a grill. Season chicken with 2 tablespoons mediterranean spice and place on grill. Grill chicken until fully cooked and then set aside.

While chicken is cooking make balsamic vinaigrette. To serve tacos, place a leaf of butter lettuce onto a plate. Top with chicken, tomatoes, feta, red onions, and kalamata olives. Drizzle balsamic vinaigrette on top.

Mediterranean Spice

Ingredients

1 tablespoon oregano

1 tablespoon basil

1 teaspoon salt

1 teaspoon pepper

Direcions

Combine all spices.

Balsamic Vinaigrette

Ingredients

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tablespoon soy sauce

1 1/2 teaspoons chopped shallots

1 tablespoon dijon mustard

1 tablespoon minced garlic

1 tablespoon sugar

Salt & Pepper

1/2 cup evoo

Directions

In medium bowl whisk all ingredients together, except for the evoo. Slowly add evoo to bowl whisking until combined. Season to taste.



Blackened Chicken with Quinoa

adapted from: http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa/

Ingredients

2 boneless skinless chicken breast

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, onion powder, garlic powder, cumin, salt, & pepper

1 tablespoon canola oil

2 cups low sodium chicken stock

1 cup quinoa

2 tablespoons chopped cilantro

Juice of 2 limes

A dash of salt & pepper

1 Avocado

2 tablespoons greek yogurt

1 tablespoon lemon juice

Directions

Preheat oven to 425. Combine all spices into a bowl. Sprinkle liberally onto chicken breast. Heat oil in a large skillet. Once heated add chicken breast. Brown on both sides. Add chicken to oven and cook until juices run clear.

While chicken cooks, add chicken broth and quinoa to a sauce pan. Heat to medium heat. Once it starts to boil, simmer on low for 15 minutes until all liquid is reduced. Fluff with a fork and add cilantro, limes, and a dash of salt & pepper.

In a food processor combine avocado, greek yogurt, salt, & pepper, & 1 tablespoon of lemon juice. Pulse until completely smooth.

Serve chicken breast on top of quinoa with a little avocado-yogurt sauce.

Key West Chicken

adapted from: http://www.grocerybudget101.com/content.php/322-Key-West-Grilled-Chicken

Ingredients

1lb chicken tenders

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon oil

1 tablespoon sriracha hot sauce

1 teaspoon minced garlic

Juice of 1 lime

Chopped cilantro

Directions

In a small bowl combine soy sauce, honey, oil, hot sauce, garlic, and juice of 1 lime. Pour over chicken tenders and marinade for 1/2 hour. Once done either grill chicken or broil chicken until juices run clear. Sprinkle with some chopped cilantro and serve.

Skinny Chocolate Chip Scones

adapted from: http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html

Ingredients 

3/4 cup cold buttermilk

1/4 cup sugar

2 tsp vanilla extract

1 large egg

1 cup all purpose flour

1 cup white whole wheat flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp chilled butter (must be cold) cut into small pieces

3/4 cup chocolate chips

cooking spray

1 large egg white, lightly beaten

1 1/2 tbsp sugar

 

Directions

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through. Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, 18-20 minutes, depending on your oven. Serve warm.

Edamame Fried Rice w/ Asian Chicken

Edamame Fried Rice

recipe from: http://www.skinnytaste.com/2012/04/asian-edamame-fried-rice.html

Ingredients

2 cups cooked short grain brown rice

2 egg whites, scrambled

1 whole egg, scrambled 

1 tbsp oil

1/2 onion, chopped

2 cloves garlic, diced 

5 scallions, chopped, whites and greens separated

1/2 cup shredded carrots

cooking spray

1 cup ready-to-eat shelled edamame

2 tbsp low sodium soy sauce

Salt & Pepper

Directions

 Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes. Serve.

Asian Chicken

adapted from: http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Ingredients

3 boneless skinless chicken breasts

Nonstick cooking spray

1 cup water

1/2 cup soy sauce

1/2 cup balsamic vinegar

1 1/2 tablespoon sriracha hot sauce

3 garlic cloves, minced

1 teaspoon ginger, grated

4 teaspoons sugar

2 tablespoons scallions

1 teaspoon sesame seeds

Directions

In a large pan brown chicken on both sides with a little nonstick cooking spray. Once browned on both sides add water, soy sauce, balsamic vinegar, sriracha hot sauce, garlic, ginger, and sugar. Cook on high until mixture starts to boil. Reduce heat to low and simmer for 20 minutes. After 20 minutes remove chicken and set aside. Return heat to high and bowl liquid until it becomes a thick syrup about 10 minutes. Spoon top of chicken and sprinkle with scallions and sesame seeds.

Salmon with Basil Cream Sauce

adapted from: http://www.howsweeteats.com/2012/04/30-minute-crispy-salmon-with-creamy-basil-noodles/

Ingredients

1 pound fresh salmon (skin preference is optional)

1 tablespoon evoo

1 teaspoon salt

1 teaspoon pepper

1/2 pound whole wheat spaghetti

1/2 tablespoon unsalted butter

2 garlic cloves, minced

1/2 tablespoon flour

1/2 cup skim milk

1/3 cup half and half

12-15 basil leaves, chopped

3 tablespoons freshly grated parmesan cheese

Directions

Prepare water for pasta, bring to a boil and cook according to directions. While pasta is cooking, preheat the broiler in your oven to it’s highest setting, placing the oven racks as close as they can be.

Brush both sides of salmon with coconut oil then sprinkle with salt and pepper. Place on a broiler pan, a nonstick baking sheet or a nonstick wire rack placed on a baking sheet. Set under the broiler and cook for 5-6 minutes, or until top appears crispy and browned. Flip the salmon and cook for an additional 5-6 minutes until crispy and brown on the other side. Remove immediately.

While salmon is cooking, heat a large skillet over medium heat. Add butter and garlic, cooking for 30 seconds, then whisk in flour to create a roux. Let the mixture cook for another minute or so until it becomes golden in color, then add milk and half and half, stirring constantly. Allow the mixture to slightly thicken then toss in the basil and parmesan, stirring to combine. Taste and add salt and pepper to your liking. Add in cooked noodles and using kitchen tongs, toss to coat completely. Serve immediately and place salmon on top.

Note: I used salmon that was about 1 inch thick – if your’s is thicker or thinner, you may need to adjust the cooking time accordingly. Additionally, this “sauce” leaves a thin coating on the noodles and is not very saucy. If you desire more, I suggest doubling the butter, garlic, flour, milks, basil and parm. This also allows you to have extra sauce to spoon on top of the salmon, which is terrific.

No Bake Energy Balls

Ingredients

1 cup oats

1/3 cup honey

1/2 cup dark chocolate chips

1/2 cup sliced almonds

1/2 cup peanut butter

1 teaspoon vanilla extract

Directions

Combine all ingredients in a large bowl. Refrigerate for 30 minutes. Roll into 1 inch round balls. Enjoy.

Brisket Tostada's

Ingredients

Leftover Brisket

Beef broth

Corn Tortillas (as many as you need, I used 6)

Canola Oil

Sour Cream

Lettuce

Lime Wedges

Your favorite hot sauce

Shredded Cheese

8 plum tomatoes, diced

1 jalapeno, seeded and diced finely

1/4 of a red onion, diced

Juice from 1 lime

4 tablespoons cilantro

salt & pepper

Directions

First make the salsa. Combine tomatoes, jalapeno, red onion, cilantro, salt, pepper, and juice from one lime. Combine and refrigerate until everything is done. Diced brisket into small pieces and heat in a large skillet with some beef broth. Heat oil in a large skillet. Once heated add corn tortillas one at a time. Cook on both sides until tortillas are crisp. Drain on a paper towel. Once all is cooked place 1 crisp corn tortilla on a plate, top with some brisket, sprinkle shredded cheese, and top with salsa, lettuce, sour cream, dash of hot sauce, and squeeze a lime wedge on top. Serve and enjoy!

Crockpot Chicken Caesar's

adapted from: http://www.the-girl-who-ate-everything.com/2011/09/slow-cooker-chicken-caesar-sandwiches.html

Ingredients

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce

Sliced Tomato
12 slider buns or 4-6 regular sized hamburger buns

Directions

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce and tomato to serve.

Escarole & Bean Soup

adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe/index.html

Ingredients

2 tablespoons olive oil

2 garlic cloves, chopped

1 shallot, chopped

1 pound escarole, chopped

Salt & Pepper

Pinch of Red pepper flakes

4 cups low-salt chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1 (1-ounce) piece Parmesan

6 teaspoons extra-virgin olive oil

Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic, shallot, red pepper flakes and saute until fragrant, about 30 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt & pepper. Add the chicken broth, beans, and parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon evoo over each. Serve with crusty bread.

Falafels with Tahini Sauce

Ingredients

1 8ounce bag of dried garbanzo beans

2 teaspoons of cumin

2 teaspoons of ground red pepper

1 1/2 teaspoon salt

1 1/2 teaspoons pepper

1 onion, cut into quarters

4 garlic cloves

2 teaspoons flour

1 cup parsley

Oil for frying

Directions

Soak garbanzo beans in water over night. Drain. In a large food processor combine all ingredients. Pulse until all ingredients are combined and formed into a paste. If it is too thick add water. Let sit for an hour. Heat oil in a large pan. Form mixture into small balls and fry on both sides until golden brown. Serve hot with warmed pita bread, diced tomatoes, lettuce, and tahini sauce.

Tahini Sauce

Ingredients

1 cup tahini

4 tablespoons cold water

3-5 lemons (depending on thickness)

1 garlic clove, smashed with salt until a paste is formed

Directions

Put tahini in a large bowl. Add water and combine. This will form a very thick paste. Add juice of 3 lemons and combine. If the mixture is still very thick continue adding lemon juice until the mixture is smooth and the mixture makes a sauce. Add garlic and combine.

Ina Garten's Lemon Chicken

adapted from: http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html

Ingredients

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts

1 lemon, sliced

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and put them on top of the pieces of chicken. Bake for 20-30, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Tomato Bruschetta

Ingredients

2 large tomatoes, diced

1 bunch basil, rolled and cut into ribbons

1 loaf of bread (I used Italian 5 grain bread)

2 garlic cloves, cut in half

EVOO

Salt & Pepper

Crumbled Feta

Directions

Dice tomatoes and put in a bowl. Sprinkle some evoo and a dash of salt and pepper. Put in refriderator until everything is finished. Heat evoo in a saute pan. Cut bread into slices. Once oil is hot add pieces of bread and toast on both sides. Continue until all bread is toasted. Once bread has finished toasted rub with garlic cloves. Top toasted bread with tomatoes, basil, and a sprinkle of feta. Serve.

Shrimp Scampi & Asparagus

Shrimp Scampi

adapted from: Pioneer Woman

Ingredients

1 pound of shrimp

6 tablespoons unsalted butter, softened

3 tablespoons parsley

Salt & Pepper

4 garlic cloves

1 shallot

Juice of 1 lemon

Pinch of red pepper flakes

Directions

Preheat oven to 375. In a baking sheet, place shrimp. Season with salt & pepper. In a food processor add softened butter, parsley, garlic cloves, juice of lemon, shallot, salt, pepper, and red pepper flakes. Pulse until fully combined. Take a teaspoon and place a teaspoon of butter mixture onto shrimp until butter mixture is all gone. Bake until shrimp is opage and serve with crusty bread.

Asparagus

Ingredients

1 pound asparagus

3 garlic cloves, minced

Parmesan cheese

Salt & Pepper

EVOO

Directions

Preheat oven to 375. Wash asparagus. Take one stem and gently bend asparagus until it snaps. Cut all asparagus the same length. Place on baking sheet. Put evoo, salt, pepper, and garlic ontop of asparagus. Top with a sprinkle of parmesan cheese. Bake 15 minutes until asparagus is tender. Serve.

Chinese Chicken Lettuce Wraps

adapted from: http://www.foodnetwork.com/recipes/rachael-ray/barbecued-chinese-chicken-lettuce-wraps-recipe/index.html

Ingredients

2 cups, 4 handfuls, fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1/2 red bell pepper, diced small

1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

3 scallions, chopped

3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market

1/2 large head iceberg lettuce, core removed, head quartered

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high.  Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Add red bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and eat.

Pesto Pasta with the "works"

Ingredients

1 13.5 ounce box of dreamfields penne pasta

2 boneless skinless chicken breast, diced

1/2 of a large red onion, diced

3 garlic cloves, minced

1 cup chicken broth

1 cup button mushrooms, sliced

1 cup sun-dried tomatoes

1 4 ounce can marinated artichoke hearts, drained

1 cup shredded mozzarella

1 cup basil pesto

2 tablespoons fresh basil

Parmesan Cheese

Salt & Pepper

Garlic Powder

Onion Powder

Dried Basil

EVOO

Directions

Heat evoo in a large skillet. In a large pot put water. Once water is boiling add salt and pasta. Cook pasta according to package directions. Season chicken with salt, pepper, onion powder, garlic powder, and dried basil. Add chicken to skillet. Cook 5-6 minutes until chicken is no longer pink. Remove chicken. Add more evoo to pan. Add red onions, garlic, sun-dried tomatoes, artichoke hearts, and mushrooms to pan. Season with salt ant pepper. Cook 5-6 minutes. Add chicken broth and scrape bottom of pan. Cook until chicken broth is reduced by half. Once pasta is finished and drained add a little evoo to the pasta and toss so pasta does not stick. Add pesto and coat pasta. Add shredded mozzarella, a handful of parmesan cheese, and fresh basil. Toss to coat. Add pasta to large skillet and toss. Sprinkle with a little more parmesan cheese and serve.

Salmon with Feta, Artichoke, Tomato Salsa

Ingredients

2 Salmon Filet's

1 small can of marinated artichoke hearts, drained and diced

1 6 ounce can of crumbled feta

2 plum tomatoes, diced

2 tablespoons of diced fresh parsley

2 garlic cloves minced

4 tablespoons balsamic vinegar

4 tablespoons evoo

1 lemon

Salt & Pepper

Directions

Combine 2 tablespoons balsamic vinegar, 2 tablespoons evoo, minced garlic, salt & pepper in a large bowl. Add salmon and marinate for at least 1 hour. 

While salmon marinated, make salsa. Combine artichoke hearts, feta, plum tomatoes, parsley, 2 tablespoons balsamic vinegar, 2 tablespoons evoo, salt & pepper. Toss to combine. Refrigerate till ready to use.

Preheat oven to 475.Place evoo in a large skillet and heat till oil is hot. Once oil is hot add salmon skin side down. Brown on both sides. Place in preheated oven for 10-15 minutes, when there is about 5 minutes left of cooking squeeze lemon onto salmon. Once salmon is done place salsa on top and serve.

Heart Shaped, Red Velvet Whoppie Pies

recipe from: http://www.browneyedbaker.com/2011/02/10/red-velvet-whoopie-pies/

Ingredients

For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk

For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract

Directions

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside. In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined. Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely. While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes. To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers. *To make the heart shapes, I used a heart shape whoppie pan from Crate & Barrel.*

Whole Wheat Chicken Pizza

Ingredients

1 Whole Wheat Pizza Dough

2 Chicken breasts, diced

1/4 of a red onions, sliced

3 garlic cloves, minced

Tomato Sauce (I made my own)

Salt & Pepper

Garlic Powder

Onion Powder

Dried Oregano

Dried Basil

Parmesan Cheese

1 cup shredded mozzarella

Sprinkle of flour

Baking Sheet

Cooking Spray

EVOO

DirectionsPreheat oven to 475. Heat evoo in a large saute pan. Season chicken with salt, pepper, oregano, basil, garlic powder, & onion powder. Once oil is heated add chicken breast and cook until the chicken is no longer pink. Set aside.

Sprinkle flour onto a clean surface. Roll out pizza until it is in a rectangle shape. Spray cooking spray onto a large baking sheet. Place rectangle shape pizza onto baking sheet. Top with tomato sauce, leaving a 1 inch border. Sprinkle parmesan cheese on top. Place chicken breast, red onion, and garlic onto pizza. Top with mozzarella and more parmesan cheese. Bake for 15-20 minutes until cheese is melted and bottom is crispy. Slice and serve.

Buffalo Chicken Rolls

Ingredients

2 Chicken Breast, diced into small pieces

4 ounces cream cheese, softened

1 cup mozzarella cheese

1/2 cup Franks Red Hot Buffalo Sauce

3 green onions, diced

Pam EVOO Spray

Spring Roll Wrappers

Directions

Preheat oven to 350. Spray a large baking sheet. Spray pam in a large skillet. Season chicken with salt & pepper. Once skillet is hot add chicken. Cook until the chicken is no longer pink. Cool chicken. In a large bowl combine cooled chicken, cream cheese, mozzarella cheese, franks red hot buffalo sauce, and green onions. Place a spring roll wrapper onto a clean surface. Place the spring roll wrapper in a triangle. Place a tablespoon of filling in the center. Pull up the bottom, then the sides, and roll. Place the rolls onto the sprayed baking sheet. Continue until all the filling is finished. Place in a preheated oven. Bake 15 minutes and flip the rolls onto the other side and bake for another 15 minutes. Serve hot and with either ranch or blue cheese dressing.

Chicken Egg Rolls & Beef with Broccoli

Beef with Broccoli

recipe from: http://www.cookingchanneltv.com/recipes/ching-he-huang/beef-with-broccoli-recipe/index.html

Ingredients

1 tablespoon peanut oil

2 cloves garlic, finely chopped

1 tablespoon Sichuan peppercorns

1 pound beef sirloin, sliced to 1/2-inch-thick strips

4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)

1 tablespoon Shaohsing rice wine or dry sherry

1 to 2 teaspoons honey

1 to 2 tablespoons light soy

1 teaspoon dark soy

1/4 cup hot vegetable stock

1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. Season the beef and broccoli with the honey, light soy and dark soy. Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

 

Chicken Egg Rolls

Ingredients

1 tablespoon oil

7 ounces of chicken breast, cut into pea sized pieces

4 shiitake mushrooms, diced very small

1 1/2 tablespoon soy sauce

1 teaspoon finely grated ginger

3 ounces bean sprouts

2 large green onions, diced

1 small carrot, diced

1 tablespoon oyster sauce

Salt & Pepper

Spring Rolls

1 tablespoon cornstartch,  blended with 1 tablespoon hot water

Oil for frying

 

Directions

Heat a wok over high heat, and pour in the groundnut oil. Add the chicken pieces, and reconstituted mushrooms, and stir-fry for 1 to 2 minutes, then season with the soy sauce. Remove the contents from the wok, and set them aside to cool for 10 minutes. Clean the wok. Add the ginger, green onions, carrot to a bowl. Then, add the chicken and mushrooms, the oyster, and soy sauces and stir to mix. Season with sea salt, and black pepper, to taste. Take 2 spring roll wrappers and lay 1 on top of the other Cook's Note: The extra thickness will prevent the skin from breaking. Spoon 2 tablespoons of the filling in the center of the wrapper. Brush each corner with the blended cornstarch slurry. Bring the 2 opposite side corners of the wrapper together and, keeping your finger on those edges, bring the bottom corner up towards the middle, then roll the pastry with the filling towards the top corner. Tuck the top edge in, and seal it with the cornstarch slurry. Repeat until the remaining ingredients are used up. Place the spring rolls in the refrigerator to chill until ready to fry. Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil. Cook's Note: Ensure your wok is stable before deep frying. Deep fry the spring rolls until golden brown, turning frequently, and then transfer them, using a slotted spoon, to drain on an absorbent kitchen towel.

Peanut Butter-Oatmeal Chocolate Chip Cookies

recipe from: http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Whisk together the flour, baking soda and salt; set aside. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Whole Wheat Pita Bread

recipe from: http://annies-eats.com/2010/04/20/whole-wheat-pita-bread/

Ingredients:

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions

In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Blueberry Yogurt Multigrain Pancakes

adapted from: http://annies-eats.com/2012/01/16/blueberry-yogurt-multigrain-pancakes/

Ingredients

3 tbsp. butter, plus more for the skillet
½ & 2 tablespoons cup whole wheat flour
½ & 2 tablespoons cup all-purpose flour
2 tbsp. sugar
1 tbsp. plus 1 tsp. baking powder
½ tsp. salt
2 large eggs
1 cup plain, full-fat yogurt
2 tbsp. milk, plus more as needed
½ tsp. vanilla extract
About 1 cup blueberries

Directions

Melt two tablespoons of the butter.  Stir in the third tablespoon until it is completely melted.  (This keeps the butter from being too warm when you add it to the other ingredients.)  Set aside. In a small bowl, combine the flours, sugar, baking powder, and salt.  Whisk to blend.  Set aside. In a large bowl, combine the eggs, yogurt and milk and whisk together.  If you are using a thin yogurt, no additional milk should be needed.  If you use a thick yogurt such as Greek yogurt, add 1-2 more tablespoons of milk.  Whisk in the melted butter, and vanilla.  Add in the dry ingredients and whisk in just until incorporated. Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm).  Heat a skillet or sauté pan over medium heat and grease lightly with butter.  Ladle about 1/3 cup of batter onto the cooking surface for each pancake.  Dot the top with blueberries.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.

Chicken with Couscous & Peppers

adapted from: http://ellysaysopa.com/2012/01/09/chicken-with-bulgur-and-peppers-or-bulgur-con-pollo-or-chicken-with-spanish-bulgur-or-something/

Ingredients

4 small chicken breasts or chicken breast halves, about 5 oz. each
cumin
paprika
1 Tbsp. olive oil
1 small onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 cloves garlic, minced
2 Tbsp. tomato paste
1 cup couscous

1 cup chicken broth

1 bay leaf
2 green onions, sliced

Directions

Season the chicken to taste with salt, pepper, cumin, and paprika.

Heat a large saute pan with lid over medium heat and add the oil. Once hot, add the chicken and sear for 1-2 minutes per side. Remove the chicken from the pan.

To the pan, add the onion and peppers and cook until tender, with just a little bit of bite. Stir in the garlic and tomato paste and cook for 1 minute. Add the bulgur and stir around to toast, before adding the chicken broth and bay leaf.

Bring a mixture to a low boil, and nestle the chicken back in. Cover the pan with a lid and reduce the heat to low. Cook about 12-13  minutes, then turn off the heat, and let sit for 5 minutes.

Top with green onions before serving.

Buffalo Chicken Lettuce Wraps

adapted from: http://www.sweettreatsmore.com/2011/07/buffalo-wing-turkey-lettuce-wraps.html

Ingredients

1lb Chicken Tenders cut into bite size pieces

1 Onion, diced

2 Garlic Cloves, minced

1/2 Cup Franks Red Hot Bufflalo Sauce

3/4 Cup Carrot Shavings (I used my vegetable peeler to make them)

1 Cup Celery, chopped

1 head of iceberg lettuce, leaves removed

Salt & Pepper

Blue Cheese Dressing or Blue Cheese Crumbles

Directions

In a large skillet heat evoo. Once heated add onions and garlic. Saute 3-5 minutes. Add chicken tender pieces, salt & pepper. Cook until chicken  is no longer pink. Add 1/2 cup buffalo sauce. Turn heat to low and cook for 10 minutes. Prepare lettuce cups.  Place spoonful of meat into lettuce cup, top with a few carrot shavings and chopped celery.  Drizzle with Blue Cheese Crumbles or Blue Cheese Dressing. Wrap and enjoy!