Dinner Made Easy

Smoky Chicken and Rice

2012-01-09T16:11:00.000-06:00

I've recently become obsessed with smoked paprika. It's so tasty, but not spicy. It just has this great warm, smoky flavor that adds a bit of comfort to your food without adding pounds to your waistline. It's really a win-win situation.

Oh, and please excuse the not-so-great picture, people were hovering. I felt pressured.

Smoky Chicken and Rice
Printer-Friendly Version

1 1/2 lbs. chicken breast, cut into bite sized pieces
1 lb. shrimp, thawed and peeled
2 t. extra virgin olive oil
Salt and pepper
2 T. smoked paprika, divided
1 T. dried oregano
1 c. diced carrots
4 Roma tomatoes, diced
1 large clove garlic, minced
2 c. organic chicken broth
2 c. instant brown rice
1 c frozen peas
3 scallions, chopped

Season chicken breast and shrimp with salt, pepper and 1 tablespoon of smoked paprika. In a large, deep skillet, heat oil over medium heat. Add chicken to the skillet and cook for about 3-4 minutes per side, or until just cooked through. Remove chicken from the skillet. Add carrots to the skillet, season with salt and pepper. Cook carrots for 4-5 minutes, or until crisp-tender. Add tomatoes and garlic to skillet and cook for another 3 minutes. Add chicken and chicken broth to skillet. Bring broth to a boil, season with salt, pepper, 1 tablespoon smoked paprika and dried oregano. Stir in brown rice and shrimp, reduce heat to simmer and cover. Let simmer for 5-6 minutes, or until broth is absorbed. Add peas and scallions to skillet. Put cover back on skillet and remove from heat. Let stand for 5 minutes before serving.

Bombay Fish Curry

2011-09-21T19:21:00.001-05:00

Margaret Mead was once quoted as saying, it is easier to change a man's religion than his diet. I think I agree. Between trying to get my boyfriend, Stephen and my dad to start eating healthier, sometimes I feel like I am beating my head against a wall. Stephen is starting to make some (slow) progress. And I'm very proud of him for his small changes. He has stopped eating corn and peanuts, and is trying to make better choices with the his protein intake. So I was very excited to make this fish curry for him and to throw as many veggies in there as I could. He only slightly complained about the amount of veggies.

Bombay Fish Curry
adapted from Cooking Light
Printer Friendly Version

1 T extra virgin olive oil
1 lb. cod loin, cubed
Salt and black pepper
1/2 onion, chopped
1/2 c carrots, cubed
1 1/2 T curry powder, recipe here
1/4 t cinnamon
1/4 t ground red pepper
1 1/2 c chicken broth
3/4 c frozen peas
1 T fresh cilantro, chopped

In a small bowl, mix together curry powder, cinnamon and ground red pepper. Season cod with salt, pepper and half of curry mixture. In a large skillet, heat oil over medium high heat. Cook fish for 1-2 minutes per side, or until just cooked through. Remove fish from skillet. Add onions and carrots to skillet and cook for 5-6 minutes, until tender. Stir in chicken broth and the rest of the curry mixture. Simmer chicken broth for 2-3 minutes. Stir fish into broth. Turn off heat and stir in peas. Top with cilantro.

Lemon Blueberry Sauce

2011-08-06T16:07:00.002-05:00

I'll admit it, I'm not a big fan of blueberries. Never have been. I don't know, just something about them. But this sauce... well, it's just crazy good. So good, I keep making it over and over again.

I have thoroughly enjoyed it on chicken, bison, salmon, red potatoes, a spoon. I'm telling you, crazy good.

Lemon Blueberry Sauce
Printer-Friendly Version

12 oz fresh blueberries
1 lemon, zested and juiced
1 T agave nectar
Pinch of salt

Put blueberries, lemon zest, agave nectar and salt in a medium pot. Cook blueberries over medium heat, stirring occasionally. After the blueberries start to burst, simmer sauce for 10-12 minutes, or until it reduces to desired consistency. Remove from heat and stir in lemon juice.

Oven Roasted Salsa

2011-07-08T17:37:00.003-05:00

This salsa is amazing. Really amazing. And easy to make. The hardest part to making this salsa is trying to let it cool down before eating all of it. I think it's perfect partner is sweet potato chips.

Oven Roasted Salsa
Printer-Friendly Version

2 1/2 lbs. tomatoes, cored
1 onion, quartered
2 Serrano peppers
3 garlic cloves, still in paper
Juice of 1 lime
1/2 c fresh cilantro
Salt and pepper

Place tomatoes, onion, Serrano peppers and garlic cloves on a baking sheet. Broil in oven for 10 minutes, or until skin on tomatoes starts to bubble and char. Turn tomatoes, onion and peppers over and broil for another 10 minutes. Peel garlic from paper, remove stems from peppers and peel as much skin off the tomatoes as possible. In a blender or food processor, place cilantro, lime juice, onion, garlic, peppers, tomatoes, salt and pepper. Blend until well chopped, or to your desired consistency. Optional: if you would like a thicker salsa, strain it through a mesh strainer.

Chipotle-Mango BBQ Sauce

2011-07-01T13:02:00.004-05:00

The last 2 months have been crazy. In a number of ways, both good and bad. But mostly good.

-Work has been a struggle for me. On April 29th, my supervisor was apart of the cuts in our district. So my coworkers and I had to emotionally deal with losing our supervisor while trying to figure out how to close the school year without her. If possible, I now have even more respect for what she did.

-In May, my doctor, asked me to write a meal plan for the specific food lists of her patients. This was a big task that made my brain hurt, but was so rewarding to accomplish.

-Toward the beginning of June, I went to Illinois to visit my parents. We were in Peoria, where I got to see my good friend from college, Dani. Then my mom and I went to Michigan City, IN, to visit my aunt.

-My Aunt Alice and I went to see my nephew, Luke, at his boy scout camp. It was a long, hot, but fun adventure.

-My best friend from college, Erin, got married last week. I had the honor of being one of her bridesmaids. I went up to Chicago in May for her Bachelorette Party, then Stephen and I just returned from the wedding and a Chicago visit this week. Such a great time!

-All of these events have been very significant in the last 2 months, but the most significant is that I'm going back to school!!!! I enrolled at the Institute of Integrative Nutrition. It is based out of New York but is an online program. It is a year long program that officially starts July 11. At the end, I will be a certified Health Coach and Nutrition Consultant. I am so very excited about this journey that I am about to take and can't wait to share my new knowledge with all of you.

Chipotle-Mango BBQ Sauce
*I doubled this recipe and used half as a marinade and the other half to baste the chicken the last 15 minutes of cooking.

Coconut Pumpkin Mini Muffins

2011-06-18T19:01:00.005-05:00

I have been gluten and dairy free for just over a year now. But I'm still just not that into gluten free baking. I don't know, maybe it's all the weird, expensive ingredients. Or that I try to eat as many whole foods as possible. I think the only reason I have done any gluten free baking is for my gluten free nieces.

I saw this recipe using coconut flour and was really excited to try it out. Even if you are not gluten free, these muffins are so good, you will love them. They don't even taste gluten free to me.

Coconut Pumpkin Mini Muffins
Printer-Friendly Version
adapted from Gluten Free Fever

1/2 c coconut flour
2 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1/2 c canned pumpkin puree
6 eggs
4 T coconut oil, melted
1/3 c agave nectar
1 t vanilla
1 c chocolate chips (dairy free option)

In a small bowl, whisk together flour, spices, baking soda and salt. In a mixing bowl, start mixing pumpkin puree with a mixer. Add eggs, one at a time, allowing each one to thoroughly mixed in before adding the next. Add coconut oil, agave nectar and vanilla. Mix until well incorporated. Whisk in dry ingredients until most of the lumps have disappeared. Stir in the chocolate chips. Grease mini muffin pan with cooking spray or use mini muffin paper cups. Put about 2 tablespoons into each muffin cup, or fill each cup 3/4 full. Bake in a 400 degree oven for 14-16 minutes, or until just cooked through.

Pesto Chicken with Roasted Tomatoes

2011-05-02T16:16:00.006-05:00

It's a cold, dreary and rainy day in Dallas.

I work for Dallas Independent School District in Central Staff. (Which means that I'm not on a school campus.) In Texas, education is facing major budget cuts and on Friday we had over 200 people laid off in Central Staff.

It's a cold, dreary and rainy day. And it seems to be very fitting.

It was represented by empty spaces in the parking lot. Office doors closed that are usually open and inviting. Words of sympathy and encouragement spoken softly to those who lost someone close to them.

Those of us left, walking around in a daze. Asking questions of the unknown to come. Wondering how to make it without our colleagues. Trying to figure out how to pick up the pieces of the jobs left behind.

But we are the lucky ones. There are over 200 people who are left to pick up the pieces of their lives. On this cold, dreary and rainy day, they did not have the option to come to work.

Pesto Chicken with Roasted Tomatoes
Printer-Friendly Version

1 1/2 lbs. chicken breast, split in half
Salt and pepper
1/4 c extra virgin olive oil, divided
2 c fresh basil
1/4 c walnuts
1 large garlic clove, minced
1/4 c chicken broth
1 lemon, juiced
2 Roma tomatoes, cut in half, lengthwise

Coat tomato halves with 1 tablespoon oil. Season with salt and pepper. Roast in a 375 degree oven for 45-50 minutes, or until most of the liquid is cooked out. Put basil, walnuts, garlic, salt, pepper, chicken broth, lemon juice and 2 tablespoons oil in a food processor. Process until smooth. In a large skillet, heat 2-3 teaspoons oil over medium heat. Season chicken with salt and pepper. Saute chicken for 4-5 minute per side. Slice tomato halves. Top chicken with pesto and roasted tomatoes.

Spicy Mushroom Chicken

2011-04-27T16:45:00.007-05:00

Sometimes I come across a blog (or two), like this and this, that make me wish I was a better blogger. And by that, I mean a better writer. Don't get me wrong, I became well versed in writing the blah, blah, blah's during college to make my professors think I knew what I was talking about. But I'm not, nor will I likely ever be the type of writer who moves people with my words, whether with humor or through inspiration. And I'm OK with that. It also doesn't help that I like to be short, sweet and to the point. I mean really, this post is already getting a little too lengthy for me. Oh well, you can't have your cake and eat it too. Even if it is gluten free.

But I think I'm going to at least try to improve my blog writing skills... maybe tomorrow.

Spicy Mushroom Chicken
Printer-Friendly Version

2 1/2 lbs chicken thighs
2 t extra virgin olive oil
Salt and pepper
2 slices salami, thinly sliced (optional)
1/2 onion, thinly sliced
2 c shittake mushrooms, sliced
1 c cremini mushrooms, sliced
1 glove garlic, minced
1 T fresh rosemary, chopped
1/2 t red pepper flakes
2 T chipotle puree
1 T tomato paste
2 c chicken broth

In a dutch oven or oven-safe pot, sear salami over medium high heat until crisp. Remove salami from pan. Add oil to pan. Season chicken with salt and pepper. Sear chicken for 6-7 minutes per side. Remove chicken. Saute onion, mushrooms, rosemary and red pepper flakes for 7-8 minutes, or until mushrooms browned. Season with salt and pepper. Add garlic and saute for 1 minute. Stir in chipotle puree and tomato paste. Add 1/4 cup of the chicken broth and using wooden spoon, scrape the brown bits off the bottom of the dutch oven. Add chicken back to the dutch oven and add the rest of the chicken broth. Cover and bake in 350 degree oven for 15-20 minutes, or until chicken is cooked through. Top with salami and scallions.

Caribbean Jerk Stew

2011-04-25T18:53:00.002-05:00

My boyfriend, Stephen, LOVED this stew. He doesn't think about or care that the weather is already too warm for stew down here in Texas. All he cared was that it's spicy and it contained steak.

This was originally a ground turkey chili, but Stephen is not a fan of ground meat and he says he doesn't like 'chili'. So weird.

Caribbean Jerk Stew
Printer-Friendly Version
adapted from Rachael Ray Magazine

1 T extra virgin olive oil
2 lbs chuck steak, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 T fresh ginger, grated
2 habanero peppers, finely chopped
3 T fresh thyme
1 T smoked paprika
1 t ground allspice
1 t ground cloves
1/2 t ground nutmeg
Salt and pepper
3 c beef broth
1 14.5-ounce can diced tomatoes
12 oz lager beer (Redbridge if you want gluten free)
1/4 c Worcestershire sauce
1 t agave nectar
2 T apple cider vinegar
Scallions, thinly sliced, optional

Heat oil in a dutch oven over medium-high heat. Add steak, season with salt and pepper and cook until browned. Add the onion, garlic, ginger, and habanero. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in beef broth,, tomatoes, beer, Worcestershire, agave nectar and vinegar. Simmer for 30 minutes until steak is tender. Top with scallions.

Pomegranate Glazed Drumsticks

2011-04-07T19:18:00.004-05:00

I've been having some issues lately with the formatting on my blog. There is very little that I know about HTML, and for some reason the little bit I do know has not really been working for me. And I am very picky about how my posts are formatted (Mmm, you think I have some control issues?). I'm trying my best to get over it. So please excuse any odd formatting you may see.

Oh, and this recipe is so easy it's ridiculous. But so good that I just had to post it.

Pomegranate Glazed Drumsticks

Printer-Friendly Version

6-8 chicken drumsticks

Salt and pepper

2 c pomegranate juice

1 T agave nectar

In a small skillet, stick together pomegranate juice and agave nectar. Bring to a simmer and let reduce by half, for about 10-15 minutes. Season drumsticks with salt and pepper. Baste drumsticks with glaze. Grill drumsticks over medium-high heat, basting them with the glaze every 5 minutes. Cook for 20-25 minutes, or until cooked through.

African Meat Pies - Take 1

2011-04-04T20:34:00.004-05:00

I try more and more to cook gluten free, even for my boyfriend, Stephen. But sometimes I just have to make something that I know he loves. He grew up eating African meat pies and talks about them a lot. So I found this recipe and decided to give them a try. Unfotunately, I can't remember where I found this recipe. But I might as well retype, because it did not have very good directions.

Oh, and this is Take 1 of the meat pies because Stephen was so excited about these that he has already told me the other versions of fillings that he wants. So there will be more versions to come. And he's hoping those versions will come sooner rather then later.

African Meat Pies

Printer-Friendly Version

3 1/2 c flour

Pinch of baking soda

Pinch of salt

2 eggs, separated

2 sticks butter, cubed

1/4 c water

1 lb ground beef

1 t extra virgin olive oil

2 carrots, diced

1/2 onion, diced

Salt and pepper

Ground red pepper, to taste

Put flour, baking soda, salt and butter into food processor and pulse until the texture looks like coarse sand. Add 2 egg whites and 1 egg yolk. Turn food processor on and slowly pour in the water. Process until dough forms and starts to pull away from the sides. Pour the dough out of the food processor and knead to form into a uniform ball. Wrap the ball with plastic wrap and refrigerate for 30 minutes. In a large skillet, heat oil over medium high heat. Add ground beef, salt and pepper to skillet and brown through. Pour out excess grease. Add carrot and onion and saute for 3-4 minutes, or until tender. Let meat mixture cool. Lightly flour board or surface you plan to roll the dough out on. You want about a 6 inch round that is about 1/8 of an inch thick. You can either roll it out first and cut it into the 6 inch round or roll it out thicker, cut a smaller round then roll it out again to a 6 inch round. Place about 2 tablespoons of filling in the middle of the dough round. Dip your finger in water and wet the outside of the dough round. Close the dough into a half moon and seal the dough together. Use a fork to further seal the dough and make a crimped edge. Prick the top of the half moon with a fork 2 or 3 times. Mix remaining egg yolk with 1 teaspoon of water. Brush tops of meat pies with egg wash. Bake in a 350 degree oven for 35-40 minutes, until browned.

Stuffed Tilapia

2011-03-22T19:06:00.004-05:00

I've been looking at my computer for the last 5 minutes trying to figure out what recipe I'm going to post. Why? Because I have gotten so far behind on posting the things I've been making. I made this tilapia probably about a month ago. Since I made it for my family, I kept the filling dairy free, but it would be great with some yummy cheese in the mix.

Stuffed Tilapia
Printer-Friendly Version

6 tilapia fillets
Salt and pepper
1 T extra virgin olive oil, divided
2 c mushrooms, chopped
4 c packed baby spinach
1 garlic clove, minced
1/4 c walnuts, chopped
Pinch nutmeg
28 oz tomato puree
1/2 onion, minced
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
Red pepper flakes, to taste

In a medium pot, heat 1 teaspoon oil over medium heat. Add minced onion to the pot and let sweat for 2-3 minutes. Add garlic, oregano, basil, salt, pepper, and red pepper flakes and let saute for another minute. Stir in tomato puree and let simmer for 10-15 minutes, stirring occasionally. In a large skillet, heat remaining 2 teaspoons of oil over medium heat. Saute mushrooms for 6-7 minutes, or until browned. Add garlic and let saute for another minute. Stir in spinach, salt, pepper, and nutmeg. Let spinach wilt, about 2-3 minutes. Mix in walnuts. Season tilapia with salt and pepper. Put 1-2 tablespoons of filling on the thick part of each tilapia fillet and roll tilapia over filling. In a small casserole dish, spread a thin layer of the tomato sauce. Lay each stuffed tilapia fillet in baking dish, with seam side down. Top stuffed tilapia with the rest of sauce. Bake tilapia in a 375 degree oven for 12-15 minutes, or until tilapia is cooked through and flaky.

Guinness Braised Short Ribs

2011-03-17T12:34:00.002-05:00

I always aspire to make holiday themed foods throughout the year, but all too many times just don't get around to it. But this year, I at least somewhat achieved that goal with this Irish influenced dish. I just happened to make it for my boyfriend, Stephén, last week. Either way, he loved it.

Guinness Braised Short Ribs
Printer-Friendly Version

2 t extra virgin olive oil
2 lbs beef short ribs
Salt and pepper
1/2 onion, sliced
1 carrot, cut on bias
1 T fresh thyme
Red pepper flakes, to taste
2 gloves garlic, minced
3 c low-sodium beef broth
12 oz Guinness
1/2 lb red potatoes, halved

Heat oil in a dutch oven on the stove over medium heat. Season short ribs with salt and pepper. Sear ribs for 4-5 minutes per side. Remove ribs from the dutch oven. Add onion, carrot, thyme, red pepper flakes, salt and pepper to dutch oven. Saute for 2-3 minutes, or until slightly tender. Add garlic and let cook for 1 minute. Pour 1 cup of beef broth to dutch oven and scrape up the brown bits on the bottom of the pot. Add the rest of the broth, the Guinness, the ribs and their juices to the dutch oven. Turn the heat up to medium high and bring to a simmer. Let simmer, uncovered for 15 minutes. Cover and cook in a 350 degree oven for 1 hour and 15 minutes. Add the red potatoes, salt and pepper to the dutch oven. Recover and let cook for another 30-35 minutes, or until potatoes are tender.

Sauteed Broccoli, Squash and Mushrooms

2011-03-09T17:08:00.003-06:00

I give my boyfriend, Stephén a hard time about being anti-vegetables. But I must admit, I'm not the biggest fan of veggies myself. But for some reason I have been obsessed with these sauteed broccoli, squash and mushrooms lately. Seriously, I've been eating them like it's my job. I don't know what's wrong with me. I'm sure I will tire of them soon, so I'll just go with it while it lasts.

Sauteed Broccoli, Squash and Mushrooms
Printer-Friendly Version

2 t+ extra virgin olive oil
1 pint cremini mushrooms
1 yellow squash
1 broccoli crown
1 shallot
Salt and pepper
1 clove garlic, minced

Quarter mushrooms, slice squash down the middle and cut them in half moons, trim broccoli into bite size pieces and thinly slice the shallot. In a large skillet, heat oil over medium high heat. Add mushrooms to skillet and saute for 4-5 minutes, or until browned. Add more oil if needed. Add squash, broccoli and shallot to the skillet. Season with salt and pepper. Saute for 4-5 minutes, stirring occasionally until vegetables are tender. Stir in garlic and cook for 1 more minute.

Agave-Walnut Chicken

2011-03-07T17:57:00.004-06:00

I had every intention of posting this recipe last week. Especially since I made it about two weeks ago, but somehow time just got away from me. I don't know what happened. Maybe this week will be better, though it doesn't seem to being shaping up that way. By the way, this was a big hit with my picky eater niece, Siena.

Agave-Walnut Chicken

Printer-Friendly Version

adapted from Rachael Ray Mag

1 1/2 lb chicken drumsticks

Salt and pepper

2 t extra virgin olive oil

1 c walnuts, chopped

1 c chicken broth

1/4 c apple cider vinegar

3/4 c agave nectar

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, totaling 20-25 minutes, or until cooked through. Remove chicken from skillet. Add vinegar to skillet and use a wooden spoon to scrap up the brown bits. Stir in chicken broth, agave nectar and walnuts. Add chicken back to skillet, turning to coat with sauce and let simmer for 5 minutes.

Roasted Red Potatoes

2011-02-28T17:47:00.006-06:00

These potatoes are, in a word, AMAZING. I know what you're thinking... It's roasted red potatoes, that's not a big deal. But these potatoes, my friends, were brined. So they're seasoned on the inside! Big deal!!! You must try these.

Roasted Red Potatoes
Printer-Friendly Version

2 lbs small red potatoes
1/4 c kosher salt
1 T agave nectar
10 peppercorns
2 1/2 c hot water
6-8 ice cubes
2 T extra virgin olive oil
Salt and pepper

Pierce potatoes with a fork several times. In a large bowl, stir hot water together with salt, agave nectar and peppercorns until the salt is dissolved. Add ice cubes to chill water down. Add potatoes and let brine for 5-6 hours. Rinse potatoes. Toss potatoes with oil, salt and pepper. Roast in a 375 degree oven for 45-60 minutes, depending on the size of the potatoes.

Chicken and Wild Rice Soup

2011-02-22T19:18:00.003-06:00

Are you a fan of the Biggest Loser? I can't get enough of it. And I always feel kind of guilty for eating dinner while I'm watching it. But obviously not guilty enough to stop doing it. Tonight I'm going to try to get this recipe posted without getting too distracted by the Biggest Loser. I'm already not doing a very good job. It doesn't help that my friend, Jenni and I have a tendency to text each other throughout the show about what's happening.

Chicken and Wild Rice Soup
Printer-Friendly Version

2 t extra virgin olive oil
1 shallot, thinly sliced
Salt and pepper
2 T fresh rosemary, chopped
Pinch red pepper flakes, to taste
1 clove garlic, minced
1/2 c wild rice
4 c chicken broth
1 c dairy or nondairy milk
2 c cooked chicken, diced
1 c baby spinach

In a large pot, heat oil over medium heat. Add shallot, salt, pepper, rosemary, red pepper flakes and wild rice to pot. Let shallot saute and wild rice toast for 5-6 minutes. Add chicken broth, bring to a boil, reduce to a simmer and cover pot. Simmer for 45-50 minutes, or until rice is tender. Stir in milk and chicken. Let chicken heat through for 2-3 minutes. Stir in spinach and remove from heat.

Chicken with Strawberry Salad

2011-02-15T16:56:00.003-06:00

My boyfriend, Stephen, is not a picky eater. He will eat whatever I feed him, but he is not a fan of pairing sweet fruit with a savory dish. So I save these kinds of recipes for my family. And yes, I know, there is something wrong with him. But I love him anyway.

Chicken with Strawberry Salad
adapted from Rachael Ray's look + cook
Printer-Friendly Version

4 chicken breasts
2 t extra virgin olive oil
Salt and pepper
1/2 c balsamic vinegar
1 pint strawberries, sliced
3-4 small basil leaves, thinly sliced
1 c baby spinach, thinly sliced
4-5 slices turkey bacon, cut on bias

In small pot, bring balsamic vinegar to a simmer and reduce by half. Let vinegar cool then toss with strawberries, basil, spinach, salt and pepper. In large skillet, cook turkey bacon over medium heat for about 4-5 minutes per side, or until crisp. Remove bacon and drain on a paper towel. In same skillet, add oil and heat over medium heat. Season chicken breasts with salt and pepper. Cook chicken for 7-8 minutes per side, until cooked through. Let chicken rest for 10 minutes, then slice on an angle. Top chicken with strawberry salad and turkey bacon.

Stuffed Pork Chops

2011-02-07T19:21:00.007-06:00

Since going gluten and dairy free (amongst other things such as corn, egg, soy, beef, peanut, pork, shellfish and sugar) I have been debating with myself about whether or not to truly make this a healthy blog and only post the food I can eat. But reality is that I make things for my boyfriend, Stephen, that I can't eat. So I think that I'm finally willing to accept that some of the recipes here will be healthy recipes that support autoimmune disorders and some recipes will be whatever it is that I'm making for Stephen that day. Recipes like this one...

Stuffed Pork Chops
Printer-Friendly Version

4 thick-cut pork chops
2 t + 1 T extra virgin olive oil
Salt and pepper
2 c mushrooms, finely chopped
1 shallot, finely chopped
1/4 c sun-dried tomatoes, finely chopped
1 clove garlic, minced
2 T chipotle puree, see note
2 T parsley, chopped
2 t flour
3/4 c chicken broth

Using a paring knife, cut a pocket in the middle of each of the pork chops. In a medium skillet, heat 2 teaspoons of oil over medium high heat. Saute mushrooms and shallot for 4-5 minutes, or until mushrooms are browned. Add sun-dried tomatoes, garlic, salt, pepper and chipotle puree. Cook for 3 minutes. Stir in parsley and remove from heat. Using a spoon, stuff the mushroom mixture into the pork chop pockets. Secure pocket with toothpick. Season both sides of pork chops with salt and pepper. In a large, oven safe skillet, heat 1 tablespoon of oil over medium high heat. Sear pork chops for 3-4 minutes on each side. Transfer skillet to 350 degree oven for 7-8 minutes, or until pork chops are cooked through. Remove pork chops from skillet. Return skillet to stove over medium heat. Sprinkle flour in skillet and whisk with remaining oil in skillet. Let cook for 2 minutes. Whisk in chicken broth, scraping up all the brown bits from the skillet. Let broth thicken. Pour over the top of the pork chops.

Stuffed Potato Skins

2011-02-04T12:01:00.005-06:00

What do you do when you have 4 snow days in a row? You get creative with what food you have in your house. And I have to say, this creation was really good. Granted, it would have been a whole lot better with some cheese melted over the top. So if you eat cheese, pile some extra on for me.

Stuffed Potato Skins
Printer-Friendly Version

6 small red potatoes
2 chicken breasts
2 t extra virgin olive oil
2 T pureed chipotle peppers, see note
1 can black beans, drained and rinsed
Salt and pepper
1 c chicken broth, divided
1 scallion, chopped

Roast potatoes in 400 degree oven for 45-50 minutes, until they are cooked through and tender when light pressure is applied. Slice potatoes in half and scoop out the inside of the potatoes. Return potatoes to oven, cut side up, for 3-4 minutes, or until crisp. In a medium skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then dice chicken. Mix together the chipotle puree and 1/2 cup of chicken broth. Add diced chicken and chipotle mixture back to the skillet. Mix together and let heat over medium heat for 5-10 minutes to let flavors meld. Put black beans and 1/2 cup of chicken broth in a small pot. Using a potato masher, mash black beans to your desired consistency. Season with salt and pepper and let heat through. Fill potato skin with black beans and top with chicken and scallions.

Note: When you get a new can of chipotle peppers in adobo sauce, puree the peppers until smooth. Store chipotles in a storage bag in the freezer. Then you can slice off the amount that you what.

Steak Rub

2011-02-03T09:53:00.005-06:00

We are on day 3 of no school because of the weather here in Dallas. Most people are probably getting cabin fever by now. I, on the other hand, am finally getting a day to relax. A couple weeks ago, we found out that my boyfriend, Stephen's mom has the early stages of breast cancer. She had surgery on Tuesday morning and then was released from the hospital yesterday. The surgery went really well and she seems to be having a good recovery.

Though it has been a rough couple of days, it has been nice to spend a lot of extra time with Stephen. This was a quick dinner I made for him last night. Stephen really liked the seasoning on the steak. And he definitely appreciated that I topped the potatoes with cheese and made a gravy.

Steak Rub
Printer-Friendly Version

1 t dried oregano
1 t chili powder
1/2 t chipotle powder
1/4 t cocoa powder

Mix well. Use liberally on steak.

Stuffed Acorn Squash

2011-01-24T16:55:00.009-06:00

I've had an unhealthy obsession today. My friends, Corley and Angela already had to hear about it today, but they will just have to endure it again... There was this girl on the Rachael Ray Show recently who had started a blog to document her losing weight. She decided to take pictures, once a week, of herself in a bikini to show her progress. She is either brave or crazy, decide for yourself. Though my obsession today was about the fact that she weighs the exact same amount as me but still looks better in a bikini than me (I finally figured out that she is 3 inches talker than me), that's not my current obsession with her. The fact is, I'm jealous. I'm jealous that she was clever (read: crazy) enough to take pictures of herself in a bikini and then end up on the Rachael Ray Show. I want to be on the Rachael Ray Show! Ok, maybe not in my bikini. But that's beside the point.

Stuffed Acorn Squash
Printer-Friendly Version

1 acorn squash
1 t + 2 t extra virgin olive oil
Salt and pepper
1/2 lb ground turkey breast
1 small eggplant, peeled and cubed
1 carrot, chopped
1 c sliced mushrooms
1 c baby spinach
1 scallion, chopped
1 t onion powder
Pinch nutmeg
1/4 c chicken broth

Slice the acorn squash in half lengthwise. Scoop out the seeds and membrane. Coat inside of squash with the 1 teaspoon of oil and season with salt and pepper. Place squash cut side down on a baking sheet and bake for 350 degrees for 30 minutes, or until tender. In large skillet, heat remaining 2 teaspoons of oil over medium high heat. Cook ground turkey with salt and pepper for 5-6 minutes. Add eggplant, carrot and mushrooms to skillet. Season with onion powder, salt and pepper. Cook for 4-5 minutes, or until vegetables are tender. Add spinach, scallions, nutmeg and chicken broth. Let spinach wilt down for 1-2 minutes. Stuff each acorn half with ground turkey mixture.

Lentil Soup

2011-01-20T18:25:00.003-06:00

I've never had lentils before. Never really had a desire to eat lentils. They just look like they would be so blah. But for some reason, I've been obsessed with looking at lentil soup recipes lately. So I took the plunge. And to my surprise, I actually liked it. But I really think the chipotle was a vital ingredient.

Lentil Soup
Printer-Friendly Version

1 lb all-natural chicken sausage, sliced on bias
2 t extra virgin olive oil
1/2 onion, chopped
2 c mushrooms, sliced
2 garlic cloves, minced
Salt and pepper
1 t fresh rosemary, chopped
1 chipotle, minced
1 c lentils, rinsed
4 c chicken broth
2 c water
1 Roma tomato, seeded and chopped
2 c kale, chopped

In large pot, heat oil over medium high heat. Sear chicken sausage for 2-3 minutes per side, until browned. Remove from pot. Add onion and mushrooms to pot and saute for 4-5 minutes, or until onion is translucent. Stir in garlic, salt, pepper, rosemary and chipotle. Let cook for 1 minute. Add lentils, chicken broth, water and tomatoes. Bring to a boil, reduce to a simmer. Cover pot and let simmer for 30-40 minutes, or until lentils are tender. Stir in kale and chicken sausage. Let kale wilt down for about 2 minutes.

Chicken Tikka Masala

2011-01-17T16:10:00.005-06:00

This was uncharted territory for me, for two reasons. One, because I have never made any kind of Indian food before. And two, because I used this new brand, So Delicious, as a yogurt and cream substitute. I know there are several milk substitutes out there, and have used them. But now... NOW there is a dairy and soy free yogurt! This is BIG for me. I added some sauteed kale to the meal to have some extra veggies to cut through the creamy heaviness of this meal.

Chicken Tikka Masala

Sauteed Kale
Printer-Friendly Version

1 bunch kale
2 t extra virgin olive oil
1 clove garlic, minced
1/4 t nutmeg
Salt and pepper

Remove kale from stem and rib. Slice the kale into thin strips. In large skillet, heat oil over medium heat. Add kale and garlic to the skillet. Toss in oil and season with nutmeg, salt and pepper. Continue to toss kale for 2-3 minutes, until it wilts down slightly.

Chicken Drumsticks with Balsamic Sauce

2011-01-13T17:59:00.005-06:00

Yesterday my boyfriend, Stephen, told me that his doctor told him that he needs to cut down on his sodium intake. He says that it's because of his workout supplement, though I'm sure all the fast food he eats has a little something to do with it. Either way, we are quite the dynamic duo, I'm intolerant and he's salty...

Chicken Drumsticks with Balsamic Sauce
Printer-Friendly Version

1 1/2 lbs drumsticks
Salt and pepper
1 lemon, zested
1/2 t dried basil
1/2 t dried oregano
Extra virgin olive oil
1/2 c (low sodium) chicken broth
2 T balsamic vinegar
1/4 t red pepper flakes

Season drumsticks with salt, pepper, lemon zest, basil and oregano. In a large skillet, heat oil over medium high heat. Sear drumsticks for 4 minutes on all sides, 16 minutes total. Add chicken broth, balsamic vinegar and red pepper flakes to skillet and stir well, picking up the browned bits from the bottom of the skillet. Transfer the drumsticks with the sauce to an oven safe dish and cook in a 375 degree oven for 20-25 minutes, or until chicken is cooked through. Pour sauce back into skillet and simmer for 3-4 minutes to reduce by half.

All-Purpose Seasoning Blend

2011-01-10T16:44:00.005-06:00

I've been using this seasoning blend for a while and just realized that I've never shared it here. It is so good on chicken and fish. I've never tried it on beef or pork, but I'm sure it would work well there too. I suggest doubling (or tripling) this recipe and store it in an airtight container because you will use it over and over again.

All-Purpose Seasoning Blend
Printer-Friendly Version
adapted from Guy Fieri

2 t dried oregano
2 t garlic powder
1 T onion powder
2 t paprika
2 t ground ginger
2 t rubbed sage
2 t black pepper

Mix all ingredients together. Salt and pepper meat before using seasoning blend. Store in airtight container.

Chicken Verde Bake

2011-01-06T17:59:00.003-06:00

My boyfriend, Stephen, loved this dish. The issue I have with it (other than the fact that I can't eat it) is that it really doesn't not look good in pictures. At least not with my minimal photography skills. Maybe that needs to be my New Year's resolution, work on improving my food photography skills.

Chicken Verde Bake
Printer-Friendly Version

2 chicken breast, cooked and chopped
1 can black beans, drained and rinsed
2 t extra virgin olive oil
1 1/2 c salsa Verde

1/2 t ground red pepper, optional

Salt and pepper
3 scallions, chopped
1 Roma tomato, seeded and chopped
2 c shredded cheddar cheese
Tortilla chips, crushed

In large skillet, heat oil over medium-high heat. Add chicken and black beans. Season with salt, pepper and ground red pepper and heat through. Stir in salsa Verde bring to a simmer. Stir in scallions, tomato and cheese. Pour mixture into a casserole dish and cover with crushed tortilla chips. Bake in a 375 degree oven for 15-20 minutes, or until tortilla chips are browned and juices are bubbly.

Cookbook

2011-01-04T17:53:00.003-06:00

After finding out about how I needed to change my eating, I also had to change the way I thought about cooking. It took me a while to figure out how to add some variety and excitement to my meals with the limited list of foods I can eat, and I love to cook and create recipes! So, I decided to write a cookbook to help people with an autoimmune disorder who find it difficult to come up with ideas that fall within the restrictions of this diet.

I created all of the recipes and took all of the pictures on my own. I published the book through an online publishing company, Blurb.com. I would love for you to check out my cookbook! Click here to take a look, and if your interested please buy a copy or two. :)

Rice Dishes

2011-01-02T16:19:00.009-06:00

This is going to be a much longer than usual post...

I always try to label the people I talk about in my blog, whether it be my boyfriend, friends, Aunts, nieces, nephew, etc. But there are 2 people who I cook for frequently and have talked about, but have never 'labeled' on my blog: Kris and Mark. I met Kris when I was 15 years old, when she was first dating my brother. Though she is not my sister-in-law anymore, she is much more than just a friend, she is my sister. She has a wonderful husband, Mark. And in my heart, Mark really is like a brother-in-law to me.

So now that you know who I'm talking about, let me tell you why I'm talking about them today. Mark wants to start taking his lunch to work more and he asked me if I would come up with some easy rice dishes for him, that he will be able to start making for himself. So here are the 3 dishes that I showed him how to make today.

Peanut Coconut Chicken
Printer-Friendly Version

4 oz chicken breast, thinly sliced
Salt and pepper
2 t Extra virgin olive oil
1/2 c matchstick carrots
1/2 c snap peas, ends trimmed
2 T peanut butter
1/2 c coconut milk
2 t lime juice
2 scallions, chopped
1/2 c instant brown rice
1/2 c chicken broth

Cilantro, optional

In small pot, bring chicken broth to boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. In small bowl, mix together peanut butter, coconut milk and lime juice. Set aside. Season chicken with salt and pepper. Heat large skillet with oil over medium high heat. Cook chicken for 3-4 minutes, or until cooked through. Remove chicken from skillet. Add carrots and snap peas to skillet, season with salt and pepper. Let cook for 3-4 minutes, or until snap peas are just tender. Add chicken back to the skillet. Add peanut sauce and scallions to skillet. Stir to combine. Serve over rice. Garnish with cilantro.

Caribbean Chicken
Printer-Friendly Version

4 oz chicken breast, cubed
Salt and pepper
2 t Extra virgin olive oil
1 t + 1/2 t Caribbean jerk seasoning
1/2 green pepper, cubed
1/2 onion, cubed
1 mango, cubed
1/2 c instant brown rice
1/2 c + 1/2 c chicken broth

In small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season chicken with salt, pepper and 1 teaspoon of jerk seasoning. Heat large skillet with oil over medium high heat. Add chicken to the skillet and cook for 4-5 minutes, or until cooked through. Remove chicken for skillet. Add green pepper, onion and 1/2 teaspoon of jerk seasoning to skillet and cook for 4-5 minutes, or until vegetables are tender. Add mango and let cook for 1 minute. Add chicken back to the skillet. Stir in 1/2 cup of chicken broth. Serve over rice.

Sweet and Spicy Steak
Printer-Friendly Version

4 oz top round steak, thinly sliced
Salt and pepper
2 t extra virgin olive oil
1/4 c sweet chili sauce
1 celery stalk, sliced on bias
1/4 onion, thinly sliced
1/2 c instant brown rice
1/2 c +1/2 c chicken broth

In a small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season steak with salt, pepper and chili sauce. Let marinate for at least 15 minutes. Heat a large skillet with oil over medium high heat. Add steak to skillet and cook for 3-4 minutes, or until cooked through. Remove steak from skillet. Add celery and onion. Season with salt and pepper and cook for 3-4 minutes, or until onions are tender. Return steak to skillet. Stir in 1/2 cup of chicken broth. Serve over rice.

Before and After

2010-12-31T14:44:00.012-06:00

My friend, Corley, has been telling me for a while that I need to share my before and after pictures on my blog. Last year on New Year's Eve, I decided that I was going to make a resolution to get healthy. Specifically, to take my tush back to the gym and to lose the 30 pounds that I had gained. Little did I know that those 30 pounds would only be the beginning of me getting healthy. And I certainly never would have expected that 30 pound goal to become a 65 pound reality. The emotional acceptance of having a gluten intolerance has been the hardest part of this last year, but there is no bread good enough to make me consider compromising how good I feel now.

*Oh, and thanks to Corley and Matt for helping me with my photo shoot. It was great fun. :)

White Chocolate Holiday Mix

2010-12-15T21:35:00.004-06:00

Even though this is a gluten-free recipe, I still can't eat it because it contains dairy, corn and soy. I gave some to my boyfriend, Stephen, to try. Of course, he said it tasted good. But I can just never tell from his feedback. Finding out that one of his coworkers took the majority of it from him, definitely reinforced that it's a good snack.

White Chocolate Holiday Mix

Printer-Friendly Version

adapted from Betty Crocker

3 c air-popped popcorn

2 c Rice Chex

4 mini candy canes, crushed

1 c white chocolate chips

Mix together popcorn, Rice Chex and crushed candy canes. Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds. Stir and microwave for an additional 15 seconds. Stir until all chocolate is melted. Pour chocolate over mixture. Mix well, using your hands, to coat. Spread mixture out on parchment paper to let chocolate harden.

Butternut Squash Soup

2010-11-04T19:35:00.004-05:00

When I started making this soup, I really wasn't sure if I would like it or not. Mostly because I have never had butternut squash before. I'm still not sure how I feel about butternut squash, but the coconut milk made this soup amazing! And perfect for a chilly fall day.

Butternut Squash Soup
Printer-Friendly Version

2 lb butternut squash, peeled and cubed
Extra virgin olive oil
Salt and pepper
1/2 onion, thinly sliced
Pinch red pepper flake, to taste
1 t rubbed sage
2 c organic vegetable broth
1 c coconut milk
Optional toppings: pistachios, pecans, turkey bacon, dried cranberries

Toss butternut squash with oil and salt. Roast in a 375 degree oven for 1 hour, or until soft. In large pot, saute onion with salt, ground red pepper and sage for 3-4 minutes, or until translucent. Add butternut squash, onions and vegetable broth to a food processor. Process until smooth. Transfer back to large pot and bring to a simmer. Stir in coconut milk and heat through.

Chicken with Apples

2010-10-21T19:33:00.004-05:00

I love the things that come with fall. I love the foods, the weather, the clothes that come out of the depths of my closet and, of course, my birthday. This was such a perfect fall meal. Now if only this Texas weather would start to feel more like fall...

Chicken with Apples
Printer-Friendly Version

1 c red potatoes, cubed
1 large apple, cubed
1/4 onion, chopped
1 chicken breast, cubed
1/2 t coriander
1/4 t cumin
Salt and pepper
1/4 c unsweetened apple cider
Fresh parsley, finely chopped

Heat a large skillet over medium high heat. Add red potatoes and season with salt and pepper. Cover skillet and let cook for 8 minutes. Stir in apple and cook for 5 minutes. Add onion, cook for 1 minute. Stir in chicken, season with salt, pepper, coriander and cumin. Cook for 4-5 minutes, or until chicken is cooked through. Stir in apple cider and bring to simmer for 3 minutes. Garnish with parsley.

Garlic Herb Shrimp

2010-09-27T20:02:00.005-05:00

Back in May, I told you about some health issues I was having and the changes I had to make. But I haven't updated you on how I've been since I made these changes. So here goes... I feel great! I've lost weight. I no longer feel fatigued all the time. I don't get cold all the time anymore. My hair is growing in thicker. I don't crave sugar or fatty foods anymore. I don't get stomach aches when I eat. I have much better focus when talking to people, in meetings and trainings. It's amazing!

Though I don't crave foods anymore, I do sometimes get bored with my short list of foods I can eat. But today... today I got to eat shrimp again to see how my body reacted. So far, my only reaction is some very happy taste buds. Yum!

Garlic Herb Shrimp
Printer-Friendly Version

1 lb. shrimp, thawed
Salt and pepper
1/4 c fresh parsley, finely chopped
2 T fresh thyme, chopped
2 scallions, finely chopped
1 clove garlic, minced

Season shrimp with salt and pepper. In skillet, cook shrimp for 2 minutes. Stir in parsley, thyme, scallions, garlic and continue to saute until shrimp is cooked through.

Tomato Avocado Salad

2010-09-08T19:44:00.003-05:00

I love avocados. I could probably eat them everyday and still not get tired of them. Usually, I pair avocados with fresh lemon or lime juice. So I wasn't sure about using red wine vinegar, but they actually worked really well together.

Tomato Avocado Salad
Printer-Friendly Version

3 Roma tomatoes
2 avocado
2 scallions, thinly sliced
Salt and pepper
1 garlic clove, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

Slice the tomatoes into 6 wedges each. Remove pit from each avocado and slice into 8 wedges each. Season tomatoes and avocado with salt. In small bowl, whisk together red wine vinegar, scallions, salt, pepper and garlic. While whisking, slowly add in oil and whisk until combined. Arrange tomatoes and avocado on a large platter. Drizzle red wine vinaigrette over the top.

Coconut Shrimp

2010-09-03T20:11:00.003-05:00

My boyfriend, Stephen, and I went to Chicago this last weekend. And for all four days, he was so understanding of me having to 'inspect' restaurant menus before choosing a place to eat. I got so frustrated having to do this for breakfast, lunch and dinner, but he was so patient and let me decide where to eat for every meal. It's those little things that remind me how lucky I am to have him, and why I don't mind making him meals that I can't eat.

Coconut Shrimp
Printer-Friendly Version

1 lb shrimp, tail-on
Salt and pepper
Ground red pepper, to taste
1/3 c flour
1 egg
2 c sweetened shredded coconut
Vegetable oil

Fill a large skillet with a half inch of vegetable oil, preheat over medium-high heat. Place flour in a small bowl. Beat egg with 1 teaspoon of water in a small bowl. Place coconut in a large plate. Season shrimp with salt, pepper and ground red pepper. Holding each shrimp by the tail, coat it in flour. Then coat each shrimp with egg. Finally, coat the shrimp with coconut, pressing in the coconut to make sure that it sticks. Fry shrimp for 2 minutes per side, or until golden brown and cooked through.

Granola Makeover

2010-07-30T19:04:00.005-05:00

I have been making my own granola for years. I have even posted a recipe before. But over the years, the recipe has continued to change. The first time I made granola, I used corn syrup and brown sugar. When I think about that now, it makes me cringe. I started making it a little healthier by using honey. Then I switched to agave nectar, which doesn't spike your blood sugar. And now, I use gluten free oats.

Granola
Printer-Friendly Version

4 c. old-fashioned oats (mine were gluten free)
1/2 c. sunflower seeds, or nut of choice
1/2 c. chopped dried apricots, or fruit(s) of choice
1/2 c. almond butter
1/2 c. agave nectar
1 t. cinnamon

Put oats, nuts of choice and dried fruit of choice in a large bowl. Mix together almond butter, agave nectar and cinnamon. Warm mixture in microwave for 10-15 seconds if needed to break down the almond butter. Pour almond butter mixture over oats. Mix together until oats, nuts and fruit are well coated. Spread out on a baking sheet. Bake in a 325 degree oven for 20-25 minutes, until golden brown. Let cool completely before breaking up granola.

Caribbean Country Style Ribs

2010-07-28T17:13:00.008-05:00

When my parents were in town, my mom, Stephen and I were talking about foot massages. Stephen then proceeded to say that he loves ribs so much that he would give me a foot rub every time I made them for him. So what do you think I did as soon as I got home from my visit to Illinois? You got it, I made him some ribs. I couldn't eat the ribs, but that's perfectly OK with me because I got a good foot rub!

Jerk Marinade
from Island Barbecue
Printer-Friendly Version

1 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
3 scallions, finely chopped
4 habanero peppers, halved and seeds removed
1/2 c. white vinegar
1/4 c. soy sauce
2 T. vegetable oil
1 T. salt
1/8 t. garlic powder

Place all ingredients in the food processor. Process for 1 minute. Store marinade in the refrigerator. Marinate meat for 3 hours to overnight.

Caribbean BBQ Sauce
Printer-Friendly Version

8 oz. tomato sauce
2 habaneros, seeded and minced
1/2 c. Worcestershire sauce
2 T. agave nectar
1 T. dry mustard
1 T. garlic powder
2 T. white vinegar
1 lemon, juiced
1 t. allspice
Salt and pepper

Combine all ingredients into a small pot. Let simmer for 15 minutes, stirring occasionally.

Balsamic Fig Sauce

2010-07-23T09:29:00.003-05:00

I made a version of this meal a year ago. Almost exactly a year ago. But I wanted to post this version because it is sugar free, but just as good. I put it on top of chicken breast seasoned with salt, pepper and fresh rosemary, caramelized onions. But it would be great on any type of meat and fish. Oh, and it's so easy to make, it's ridiculous.

Balsamic Fig Sauce
Printer-Friendly Version

10-12 dried black mission figs, diced
1/4 c. balsamic vinegar
Salt

In small skillet, mix together diced figs, balsamic vinegar and 1/4 cup water. Cook over medium-low heat for 10 minutes, stirring frequently to help break down the figs. Season with salt, to taste.

Coconut Mango Chicken

2010-07-20T08:50:00.005-05:00

I made this meal for the fam when my parents when they were in Dallas. My boyfriend, Stephen, joined us for dinner also. Everybody loved this meal, especially Stephen and my nephew, Luke. I think left alone, the two of them could have eaten all of it. But they were nice enough to leave some for the rest of us.

Coconut Mango Chicken
Printer-Friendly Version

4 chicken breasts, cubed
Salt and pepper
1 t. ground coriander

1/2 onion, diced

2 ripe mangos, cubed
1 can black beans, drained and rinsed
1 can coconut milk
2 c. instant brown rice

In medium pot, bring 1 cup of coconut milk plus 1 cup of water to a boil. Stir in brown rice and season with salt. Cover pot, reduce heat and simmer for 5 minutes. After 5 minutes, turn off heat and let stand for another 5 minutes. In large skillet, saute onions for 4-5 minutes, until translucent. Season chicken with salt, pepper and coriander. Add chicken to skillet and cook for 5 minutes over medium-high heat. Add the rest of the coconut milk to the skillet and let simmer for 3-4 minutes. Stir in mango and black beans. Cook for another 2-3 minutes, or until mango and black beans are heated through. Serve of brown rice.

Baked Plantains

2010-07-17T14:00:00.007-05:00

My boyfriend, Stephen, loves plantains. He could probably eat them everyday if I made them for him. And I have to admit, I too love plantains and find myself buying them more and more lately. Typically they are fried, and are absolutely wonderful that way. But I wanted to find a way to make them with less fat. So I decided to bake them, and I am so glad that I did. Now I don't feel as guilty eating so many of them.

Baked Plantains
Printer-Friendly Version

1 ripe plantain
2 t. extra virgin olive oil
1/2 t. salt
1/4 t. paprika, optional

Peel plantain and slice it in large pieces, on an angle. Toss plantain with oil, salt and paprika. Bake in 375 degree oven for 15 minutes. Turn plantains over then cook for an additional 10 minutes, or until tender and browned on both sides. Note: plantains may take longer to cook if they are not very ripe.

Mango Peach Sorbet

2010-07-13T17:36:00.003-05:00

It is way too hot outside. I know it can get much more hot in Texas, but with the humidity that we have had this summer, it just makes you want something cool and refreshing to eat. This mango peach sorbet was perfect. The mango I used in this sorbet was so fresh, it needed no extra sweetener. But if you want your sorbet to be sweeter, I recommend adding some agave nectar.

Mango Peach Sorbet

Printer-Friendly Version

2 c. mango, fresh or frozen

1 c. peaches, fresh or frozen

Juice of 1 lime

If fruit is frozen, let it thaw completely. Place fruit and lime juice in food processor or blender. Process fruit it is pureed. Using a small mesh strainer, strain fruit puree to remove pulp. Chill fruit puree in refrigerator for at least one hour. Pour puree into ice cream maker, following manufacture directions.

Quinoa With Black Bean Puree And Guacamole

2010-06-30T20:14:00.007-05:00

I know this dish may seem very random. Especially considering that this was my dinner. Not a side dish, but my actual dinner. But there is something about the creaminess of the black bean puree and guacamole with the texture of the quinoa that made this really good. I swear!

Quinoa with Black Bean Puree and Guacamole
Printer-Friendly Version

1 c. quinoa
1 1/4 c. vegetable stock
1/2 red pepper, diced
2 scallions, chopped
1 c. black beans, drained and rinsed
Salt
1 t. chili powder
1/2 t. garlic powder
1/2 t. cumin
1 avocado
1 lime, juiced
2 T. minced onion

In pot, bring 1 cup of vegetable stock to boil. Season with salt and stir in quinoa. Reduce heat to medium, cover and let simmer for 10 minutes. Add red pepper and scallions, let simmer for 5 more minutes. Turn off heat and let sit for 5 minutes. In food processor, puree black beans, vegetable stock, salt, chili powder, garlic powder and cumin. Pour puree in small pot and heat through. In bowl, smash avocado with lime juice, minced onion and salt until smooth. Top black bean puree with quinoa and guacamole.

Brown Rice With Steamed Veggies

2010-06-27T19:49:00.004-05:00

I love mixing things into my rice. Some of my favorites are green onions with coconut milk, black beans with spices and fresh veggies. The fresh veggies were my mix-in of choice today, but the star of this brown rice was the homemade vegetable stock that it was cooked in. I'm so glad that I took the plunge to make homemade stock. It was definitely worth the time.

Vegetable Stock
Printer-Friendly Version

3 onions, quartered
4 carrots, cut in large pieces
2 parsnips, cut in large pieces
4 celery stalks, cut in large pieces
2 c. cremini mushrooms
1 head garlic, halved
2 T. extra virgin olive oil
2 t. kosher salt
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
15 peppercorns

Toss onions, carrots, parsnips, celery, mushrooms and garlic with oil. Roast in 400 degree oven for 45 minutes. Place roasted vegetables, thyme, rosemary, bay leaves, peppercorns and salt in large stock pot. Top with 3 quarts of water. Bring mixture to boil. Reduce to a simmer and cover pot with lid. Let simmer for 1 1/2 hours. Strain stock and store in airtight containers. Can be frozen for up to a month.

Brown Rice with Steamed Veggies
Printer-Friendly Version

2 c. instant brown rice
2 c. homemade vegetable stock
Salt
1 c. broccoli, chopped
1/2 c. carrots, chopped
2 scallions, chopped

Bring vegetable stock to boil. Season with salt. Stir in brown rice, cover pot with lid and reduce to simmer. Let simmer for 4 minutes. Add vegetables on top of rice and let simmer for 1 more minute. Turn off heat and let rice stand for 5 minutes. Stir with fork to incorporate veggies.

Tilapia Lettuce Tacos

2010-06-21T19:57:00.007-05:00

I have now officially started my journey of making myself more healthy. So what do you do when you have a short list of foods you can eat? You get really creative with that short list. My food is actually not as restricted as I was afraid it would be. And I am determined that the foods I can eat make a tasty meal. These tacos were definitely tasty. If you like more of a crunch with your taco 'shell', try romaine hearts.

Tilapia Lettuce Tacos
Printer-Friendly Version

4 tilapia fillets
Chili powder
Salt and pepper
1/2 shallot, thinly sliced
1 c. cremini mushrooms, sliced
1/2 c. black beans, drained and rinsed
Butter lettuce

Season both sides of tilapia with chili powder, salt and pepper. In large skillet, cook tilapia for 2-3 minutes per side, or until just cooked through. Remove tilapia from skillet. In same skillet, add mushrooms and cook for 5-6 minutes, or until browned. Add black beans, season with salt and pepper. Cook for another 2 minutes to warm beans through. Flake tilapia apart and lay in lettuce. Top tilapia with mushrooms and black beans and top with sliced shallot.

Chili Powder

2010-06-19T16:16:00.005-05:00

I frequently use chili powder in my cooking. But I have two problems with store bought chili powder. One... it's not the most flavorful spice in the spice rack. It seems like you need a lot of it to make any difference in a recipe. And two... it contains silicon dioxide to make it free flowing. I don't even know what that stuff is, but spices just shouldn't contain chemicals! So naturally, I decided that I needed to make my own chili powder. It's easy to make and has incredible flavor.

Chili Powder
Printer-Friendly Version

2 ancho chili peppers
1 T. garlic powder
1 T. cumin

Remove stem and seeds from peppers. Cut peppers in thin strips and place in a coffee grinder. Pulse grinder until the anchos are a coarse powder. Remove from grinder and mix in garlic powder and cumin. Store in airtight container.

Spicy Honey-Brushed Chicken Thighs

2010-06-16T19:19:00.003-05:00

Last Thursday was my last contract day for the school year. And it seems that the lack of structure does not do me well. As soon as I'm done with the school year, apparently I'm done with doing anything productive. Including posting on my blog. This is the same thing that happened to me last summer. I really need to work on that this summer.

Spicy Honey-Brushed Chicken Thighs

Steak Sauce

2010-06-07T20:27:00.002-05:00

When I made this meal on Saturday, my boyfriend, Stephen told me that I must have wanted to stay in Vegas longer because I made such a nice dinner. As he was eating, I kept hearing, "baby (mumble, mumble) good (mumble) mmmmm!" I love that he's so easy to please.

Steak Sauce
Printer-Friendly Versions
adapted from Rachael Ray

1 c. tomato sauce
1/4 c. red wine vinegar
1/4 c. Worcestershire sauce
3 T. brown sugar
1/2 t. apple cider vinegar
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. dry mustard
Salt and pepper
1/4 t. hot sauce

Combine all ingredients in a small pot. Bring to a boil, stirring occasionally. Reduce to simmer and let cook for 15 minutes. Good warm, room temperature or cold.

Marinated Steak Tacos

2010-06-04T18:20:00.004-05:00

This week, my boyfriend, Stephen, and I went to Las Vegas. We left really early Monday morning and got back really late last night. We had such a great time, and we stayed in this amazing new hotel, Vdara. We did not want to come back to reality in Dallas yesterday, and it certainly didn't help that we had to sit on the plane in Vegas for over 2 and a half hours before taking off.

Marinated Steak Tacos

Printer-Friendly Version

1 lb. sirloin steak

1/2 onion, thinly sliced

2 t. red wine vinegar

1 t. extra virgin olive oil

2 t. chili powder

1 t. ground red pepper

1 t. cumin

2 t. onion powder

1 t. garlic powder

Salt and pepper

Corn tortillas

Tomato slices

Queso fresco

In a large skillet, caramelize onions on medium heat, stirring frequently, for about 30 minutes. Whisk together, vinegar, oil, chili powder, ground red pepper, cumin, onion powder, garlic powder, salt and pepper. Marinate steak for 1 hour. Wrap tortillas in foil. Warm them in a 200 degree oven for 20 minutes, or until warm and pliable. In skillet over medium high heat, sear steak for 4-5 minutes per side. Let steak rest for 10 minutes, then slice thinly. Top steak with onions, tomato and queso fresco. Serve with black beans and brown rice.

Grilling Marinade

2010-05-30T20:05:00.004-05:00

With Memorial Day upon us, it is the time of year for being outside and grilling. And now that I have access to a very nice grill on Sundays, I want to grill everything. Which is exactly what I did today. I coated the broccoli, corn, onion slices and par-cooked sweet potatoes with extra virgin olive oil, salt and pepper, then grilled them until tender.

Grilling Marinade

Printer-Friendly Version

adapted from Paula Deen

1/2 c. white wine vinegar

1/2 c. lemon juice

Zest of 1 lemon

1/2 c. extra virgin olive oil

1 T. dry mustard

Salt and pepper

Whisk together all ingredients and marinade meat for at least 1 hour before grilling.

Tilapia With Burst Tomatoes

2010-05-25T19:23:00.004-05:00

WARNING: If you get really squeamish at just the idea of blood or needles, you may want to skip this story and go straight to the yummy recipe.

I had to get blood drawn for lab tests this morning. Apparently I have small, rolling veins. Getting blood drawn has frequently been a problem for me, and today was no exception. The first arm the nurse tried (Yeah, I said first), she missed my vein. She then started wiggling the needle around in my arm trying to get it in my vein, which was unsuccessful. So, she went to my other arm. She hit the vein and drew my blood just fine, or so I thought. About 45 minutes later, my arm was still kind of sore, which is odd. And now I have a big, ugly bruise and my arm is swollen. Swollen!! What in the world did she do to me?

Tilapia With Burst Tomatoes
Printer-Friendly Version

4 tilapia fillets
Salt and pepper
Chili powder
Paprika
2 c. cherry tomatoes
2 c. mushrooms, quartered
1/2 onion, thinly sliced
4 cloves garlic, smashed
Extra virgin olive oil

Toss cherry tomatoes and garlic with oil, salt and pepper. Lay tomatoes and garlic out on a baking sheet. Roast in a 250 degree oven for 30 minutes. Toss mushrooms and onions with oil, salt and pepper. Add mushrooms and onions to tomatoes and roast for another 30 minutes, or until tomatoes burst and mushrooms are tender. Season both sides of tilapia with salt, pepper, chili powder and paprika. Saute tilapia in skillet for 3-4 minutes per side.

Citrus Chicken and Wild Rice

2010-05-24T19:43:00.006-05:00

My little niece, Claire who just turned 1, has started to give kisses. Usually when she gives kisses, she really just bites your lips and drools all over your face. But now she closes her mouth and then opens it when she kisses. It's SO cute! Not that I'm bragging, but I am the first person that she has given real kisses to.

Citrus Chicken
Printer-Friendly Version

4 chicken breasts, cut into cutlets
1 lemon, zested
1 lime, zested and juiced
Fresh thyme
Salt and pepper
4 Roma tomatoes, diced
2 avocados, diced
2 scallions, chopped

Mix tomatoes together with avocado, scallions, salt and lime juice. Season both sides of chicken cutlets with salt, pepper, lemon zest, lime zest and thyme. In large skillet, saute for 3-4 minutes per side, or until cooked through. Top chicken cutlets with tomatoes and avocados.

Wild Rice
Printer-Friendly Version

1/2 c. wild rice
1 c. instant brown rice
2 c. chicken broth
1 c. sliced mushrooms
2 c. broccoli, cut up in small pieces
Salt

Saute mushrooms in skillet for 5-6 minutes, or until browned. Set aside. Bring chicken broth to a boil. Season with salt and stir in wild rice. Reduce to simmer, cover and let cook for 45 minutes. Stir in brown rice, cover pot. Simmer for 5 minutes. Top rice with broccoli and mushrooms. Return lid to pot, turn off heat and let sit for 5 minutes. Fluff rice with fork.

Lemon Garlic Chicken with Sweet Potatoes

2010-05-23T17:11:00.007-05:00

My boyfriend, Stephen, has decided that he wants to work on his 6-pack for summer. Yeah, you read right. Someone told him a couple of weeks ago that if he wants his 6-pack to show, he needs to cut down on carbs. So he has been eating salads and eating less carbs. Then after the salad I made him on Friday, he told me it was overly healthy and he thinks he needs more carbs. So much for that short-lived health kick.

Lemon-Garlic Chicken with Sweet Potatoes
Printer-Friendly Version

2 chicken breasts, cut in bite size pieces
Salt and pepper
2 T. paprika
2 t. cumin
1 t. ground red pepper
2 cloves garlic, minced
1 lemon, juiced
2 T. extra virgin olive oil
4 slices bacon, cut up
2 lbs. sweet potatoes
Green onions, cut on bias

In gallon sized storage bag, mix together paprika, cumin, ground red pepper, garlic, lemon juice and oil. Season chicken with salt and pepper. Put chicken in storage bag and toss to coat chicken. Let chicken marinate for at least 30 minutes. Pierce sweet potatoes multiple times with fork and microwave for 3 minutes to soften slightly. Cube sweet potatoes. In large skillet, brown up bacon. Remove bacon from skillet and drain. Pour off all but 1 tablespoon of grease. Add sweet potatoes to skillet and toss to coat. Cook for 20-25 minutes, or until cooked through and browned. Stir bacon back in with potatoes. Remove chicken from marinade and cook for 2-3 minutes per side, or until cooked through. Top with green onions.

Roasted Asparagus

Steak and Shrimp Salad

2010-05-21T17:04:00.007-05:00

Ok, I have to tell you about my doctor's appointment on Wednesday. First of all, I really like my new doctor, Dr. Loafer. She really listened to everything I talked about. She probably wished I would stop talking so much, but she never cut me off. Even though I went to her about my thyroid, she is going to look at how everything in my body is working. So... it looks like while I'm fixing some issues with my insides, I will have a very short list of foods I will be able to eat, for 6 months. I have to admit, I'm a little bit nervous about it. Ok fine, I'm a lot nervous about it. But I know it will be worth it to be healthy again. Hopefully I will have the will power to keep cooking for others while refraining from eating it myself. I will continue to update you all on how things are going.

My friend, Corley, grew the tomatoes I'm using in this salad. They are so good. Thanks lady.

Steak and Shrimp Salad
Printer-Friendly Version

Romaine lettuce
Tomatoes, diced
Green onions, sliced
2 hard-boiled eggs, quartered
1 lb. thin sirloin steak
3/4 lb. red potatoes, cut in wedges
1/2 lb. shrimp
Lime zest
Salt and pepper
Extra virgin olive oil
Red wine vinaigrette

Season steak with salt and pepper. In skillet cook steak for 3-4 minutes per side, or until cook through. Let steak rest, then dice steak. Toss potatoes with oil and season with salt and pepper. Saute potatoes in large skillet until cooked through and browned on both sides, about 25 minutes. Season shrimp with salt, pepper and lime zest. Cook for 1-2 minutes per side. Toss lettuce with vinaigrette. Top salad with potatoes, shrimp, green onions, tomatoes, steak and hard boiled eggs. Season tomatoes with salt and pepper.

Cuban Style Pork

2010-05-18T21:47:00.006-05:00

Yesterday I started a story for you explaining why I haven’t been blogging much lately. So here’s part two…

Part Two

The biggest factor addressed in this book for me is something I never thought would be a part of this blog... I need to maintain a gluten-free diet. Let me tell you up front, I am not happy about this. I repeat, NOT HAPPY!!! Finding this out is like a psychological and emotional stab in the heart. But I as much as I don't want to admit it, I have been feeling better without gluten in my diet. I haven't gotten to 100% yet, but I am eating about 90-95% gluten-free. For some reason, though, this is effecting my inspiration and motivation to cook. As silly as it sounds, I feel so restricted. I know there are a ton of things I can and do make that don’t contain gluten, but I love me some bread, and the idea of not cooking with it has me messed up. It’s been three weeks now and I know I need to get over it. I’m working on it. I hope to start cooking more again. But I am determined not to make this blog about eating gluten-free even though you will probably see more recipes that don’t contain gluten.

I hope I haven’t bored you terribly with my two part, rambling story. But the moral of this story is that if you have hypothyroidism, or have symptoms of hypothyroidism, I highly recommend this book. **In fact, I have a doctor's appointment Wednesday afternoon, so I will let you all know how it goes.

Cuban Style Pork

Asian Steak Stuffed Potatoes

2010-05-17T19:49:00.006-05:00

I try not to be too long winded in my blog, but today I have a story for you. I've decided for the sake of keeping it short and peaking your interest, I am going to make this a two part story. So I hope you come back tomorrow for part two...

Part One
I have been bad at blogging lately, partially because of being busy. But there is another reason, and I feel I need to explain. The story actually starts back last August... After going to my yearly doctor's appointment, I found out that I have hypothyroidism. So I started taking medication and very quickly started feeling better. Then in January, as I started working out more and eating healthier, I started feeling tired all the time again. My visit back to my doctor in February came and went with no explanation of my returned fatigue. Then about a month ago, my friend Marisa recommended this book to me. Well, with knowledge comes responsibility... (to be continued) Click for Part 2

Asian Steak Stuffed Sweet Potatoes
Printer-Friendly Version

2 small sweet potatoes
1 1/2 lb. sirloin steak, thinly sliced
1/4 c. soy sauce
2 T. rice vinegar
2 T agave nectar
1 T. sesame oil
1 t. ginger, freshly grated
1 clove garlic, smashed
2 T. butter
1/3 c. half and half
Salt and pepper

Pierce sweet potatoes multiple times with a fork. Bake in 400 degree oven on a baking sheet until cooked through, about 1 hour. Mix together soy sauce, rice vinegar, agave, sesame oil, ginger and garlic. Marinade steak for at least 30 minutes. In large skillet, cook steak with marinade for 5-6 minutes. When sweet potatoes are cooked through, split the top of the potatoes and scoop out the inside. Mash sweet potatoes with butter, half and half, salt and pepper. Stuff mashed sweet potatoes back in skins and top with steak and marinade.

Banana Cupcakes

2010-05-15T17:51:00.004-05:00

Today is my niece, Claire's first birthday. She had an adorable cupcake themed party. So I made different sized cupcakes and a small 5 inch cake for Claire to dig into. I thought that banana would be a good flavor for a 1 year old. She was so cute and had a really good time eating up her cake.

Banana Cupcakes

adapted from Sky High

2 sticks butter, at room temperature

2 c. sugar

7 egg whites

3 c. cake flour

3 1/2 t. baking powder

1 1/2 t. cinnamon

1/2 t. salt

3/4 c. milk

1/2 c. over ripened bananas, mashed

In food processor, process milk and mashed bananas into a smooth, light puree. Shift together flour, baking powder, cinnamon and salt, set aside. Cream together butter and sugar until light and fluffy. Beat in egg whites, 2 or 3 whites at a time. With mixer on low speed, add the dry ingredients and banana puree alternately in 2 or 3 additions, beating until just blended between additions. Divide batter into muffin tins and bake in a 350 degree oven for 18-20 minutes.

Cream Cheese Frosting

Printer-Friendly Version

2 - 8 oz. packages cream cheese, at room temperature

1 stick butter, at room temperature

1 box powdered sugar

Cream together cream cheese and butter. With mixer on low speed, slow add powdered sugar until well incorporated.

Pizza Burger

2010-05-12T20:12:00.003-05:00

These burgers are ridiculously good. I could pretend that these burgers are healthier because they are made from ground turkey breast, but I'm pretty sure that the pepperoni and mozzarella cheese more than makes up for any chance they had at being healthy.

Pizza Burger
Printer-Friendly Version

1 lb. ground turkey breast
2 t. dried basil
Salt and pepper
1/4 c. pizza sauce
20 pepperoni slices
4 slices fresh mozzarella

Fresh basil, thinly sliced
4 sesame buns, lightly toasted

Mix ground turkey with basil, salt and pepper. Form into 4 equal sized burger patties. Cook in skillet or grill for 6-7 minutes per side, or until cooked through. In skillet, cook pepperoni slices for 4-5 minutes, or until slightly crisp and rendered of fat. Drain pepperoni on a paper towel. In the last 3 minute of the burgers cooking, top each burger with a tablespoon of sauce, 5 slices of pepperoni and a slice of mozzarella. Tent burgers with foil and let cheese melt.

Salmon With Avocado Sauce

2010-05-10T19:36:00.004-05:00

Yesterday was the first Mother's Day since I've lived in Dallas that I got to spend with my mom. It was such a fun weekend. I think that mom had a great time playing with her grand-babies and seeing their new house. But as always, the weekend went by way too quickly.

Salmon With Avocado Sauce

Printer-Friendly Version

4 salmon fillets

Salt and pepper

Fresh thyme

2 limes, zested and juiced

2 avocados

1/2 c. water

Season salmon with salt, pepper, fresh thyme and lime zest. Saute salmon in large skillet, over medium heat for 5-6 minutes per side. Smash avocados with lime juice and salt. Mix in water until is becomes a thick sauce. Pour sauce over the salmon.

Chili Lime Salmon Salad

2010-04-29T20:20:00.004-05:00

I know people who just are not a fan of the taste of salmon. I, on the other hand, love it. I think it is so rich and decadent. And the best thing about it is that salmon is so healthy for you. It tastes like a guilty pleasure, but there is no need for feeling guilty. Every time I eat salmon, I wonder why I don't eat it more often. Then I remember, it's because it can be quite pricey.

Chili Lime Salmon Salad
Printer-Friendly Version

2 Salmon fillets
Salt and pepper
Chili powder
2 limes, zested and juiced
4 c. lettuce, chopped
2 t. extra virgin olive oil
2 scallions, chopped
1 corn on the cob
1 avocado, diced

Season both sides of salmon with salt, pepper, chili powder and lime zest. Saute in skillet for 4-5 minutes per side, or until cooked through. Cook corn and cut from the cob. Toss lettuce with juice of 1 lime and oil. Top lettuce with scallions, corn, salmon and avocado. Squeeze juice of other lime on top of salmon and avocado.

Pineapple Jerk Chicken

2010-04-27T16:23:00.005-05:00

My boyfriend, Stephen, loves when I bring him food to work. His older brothers are quite jealous that he frequently gets homemade food. The other day, his oldest brother threatened Stephen that he was going to start coming to his job and eating his food. That would be interesting.

Pineapple Jerk Chicken

*I substituted the brown rice for Stephen's favorite, coconut rice.

Southwestern Turkey Burger

2010-04-26T19:19:00.003-05:00

Q: Have I been cooking lately?

A: Yes

Q: Have I been taking pictures of what I've been cooking?

A: Yes

Q: So why haven't I been posting anything since last Thursday?

A: Um, I've been too darn busy and too darn tired. Unfortunately, this last weekend was nothing compared to what the next 3 weekends are going to be like. But I'm going to do my best to keep up with the posting.

Southwestern Turkey Burger

Printer-Friendly Version

1 lb. ground turkey breast

1 1/2 T. southwest seasoning

1/2 c. Swiss cheese, shredded

2 slices bacon, cooked and cut in half

BBQ sauce

Lettuce

2 sesame seed buns

Mix the ground turkey together with the southwest seasoning. Form into two equal burger patties. Cook burgers in skillet over medium heat for 6-7 minutes per side, or until burgers are cooked through. Top burgers with cheese and bacon slices. Tent skillet with foil and let cheese melt for 3-4 minutes. Top with bbq sauce.

Pizza Pinwheels

2010-04-22T19:51:00.002-05:00

I made these a couple of weeks ago for my nephew and niece. Then I also made some for my boyfriend, Stephen. Everyone absolutely loved them, and they are so easy to make. But you might want to make a lot, because it is really hard to eat just one.

Pizza Pinwheels

Printer-Friendly Version

2 puff pastry sheets, thawed

1/4 c. pizza sauce

1/2 c. pepperoni slices

1 c. smoked cheddar cheese, shredded

Unfold the puff pastry sheets and crimp the seams together, if necessary. With long side of the sheet facing you, spread half of the pizza sauce on the sheet, leaving about 2 inches without sauce along the long side of the sheet farthest from you. Sprinkle sauce with 1/4 cup cheese, layer half of pepperoni slices and top with 1/4 cup cheese. Roll puff pastry into a pinwheel, rolling away from you. Press finger along edge of seam to seal. Put puff pastry on cutting board, seam side down. Repeat process with second puff pastry and other half of ingredients. Place pinwheels in refrigerator for at least 30 minutes. Remove from refrigerator and slice into 12 equal pinwheels. Place pinwheels flat on greased baking sheet. Bake in 375 degree oven for 20-25 minutes, or until golden brown.

Tuna Pasta

2010-04-20T20:01:00.002-05:00

There are not very many vegetables that my boyfriend, Stephen, will eat. There's onions, mushrooms, tomatoes, carrots, corn... yeah, that's all. So I have a tendency to cook these vegetables as much as I can for him. Well, this weekend, as I was finishing making dinner, he came in the kitchen and said, "Mushrooms? Again? I'm so tired of mushrooms!!!" Maybe I need to start grinding up vegetables and hiding them in a cheese sauce.

Tuna Pasta

Printer-Friendly Version

3 cans tuna, drained

1 lb. egg noodles

1/2 onion, thinly sliced

2 c. sliced cremini mushrooms

2 clove garlic, minced

2 T. butter

2 T. flour

1 c. white wine

2 c. half and half

1 c. frozen peas

Salt and pepper

Fresh parsley, chopped

Cook noodles in well salted boiling water for 6-7 minutes. In large skillet, saute onions, garlic and mushrooms for 4-5 minutes, until mushrooms are browned. Season with salt and pepper. Add butter, and let it melt. Add flour and whisk it together with butter, cook for 2 minutes. Whisk in white wine, bring to simmer and let cook down for 2-3 minutes. Stir in half and half, salt and pepper, bring to simmer and let thicken for 4-5 minutes. Stir in tuna, frozen peas and drained noodles. Cook for 4 minutes, or until peas are warmed through. Top with parsley.

Beef With Broccoli

2010-04-19T20:17:00.003-05:00

My family moved into their new house on Saturday. And yesterday I got to use their beautiful new kitchen. In fact, I think that I'm the first one to use the beautiful kitchen (with an island in it). Did I mention that the kitchen is beautiful? I think I might move in. They have the space. They won't know I'm there... Until they start smelling what I'm cooking.

Beef with Broccoli

Printer-Friendly Version

adapted from Food Network Magazine

1 1/2 lbs. top sirloin steak

4 c. broccoli florets

Salt and pepper

1/2 c. chicken broth

1 T. cornstarch

1 1/2 T. soy sauce

1 T. hoisin sauce

1 T. dry sherry

Put steak in the freezer for 15 minutes for it to firm up. Remove from freezer and slice thinly. Season with salt and pepper and saute in a large skillet over high heat for 4 minutes. Add broccoli florets and cook for another 5-6 minutes, or until broccoli is tender. In small bowl, whisk together chicken broth, cornstarch, soy sauce, hoisin sauce and sherry. Stir sauce into beef and broccoli and cook for 5 minutes. Serve with rice.

Chicken Sausage Bake

2010-04-16T19:34:00.002-05:00

I hate to sound cliche, but I really do believe that homemade food is good for a person's soul, whether it's a meal that you made or one that was made for you. I know some people (mostly single men; my boyfriend, Stephen included) who never cook for themselves. Never. Which means to me that they need someone to cook for them, at least occasionally. That's why I shared some dinner with my neighbor today.

Chicken Sausage Bake

Printer-Friendly Version

2 lemons, zested and juiced

1 T. fresh thyme

1 clove garlic, minced

Salt and pepper

1/4 c. Extra Virgin Olive Oil

4 chicken sausages

2 lbs. potatoes, cut in large pieces

2 large portobello mushrooms, sliced

1/2 onion, cut in wedges

1 c. broccoli florets

Mix together, lemon zest, thyme, garlic, salt, pepper, lemon juice and oil. Toss half of oil mixture with potatoes and roast potatoes and lemon halves in a 425 degree oven for 25-30 minutes, or until potatoes are tender. Simmer chicken sausages in water for 8-10 minutes. Remove sausages from water and cut on bias. Toss mushrooms, onions, broccoli and sausage with the rest of the oil mixture. Add mushrooms, onions, broccoli and sausage to potatoes and roast for 15-17 minutes, or until vegetables are tender and the sausage is browned.

Spicy Tomato Sauce

Printer-Friendly Version

1-6 oz. can tomato sauce

1/2-15 oz. can diced tomatoes

1/4 onion, finely chopped

1 t. garlic powder

1/2 t. ground red pepper

Salt and pepper

Saute onions for 3-4 minutes, or until tender. Stir in tomato sauce, diced tomatoes, garlic powder, ground red pepper, salt and lots of pepper. Let simmer for 10 minutes.

Mushroom and Gorgonzola Envelopes

2010-04-14T19:34:00.004-05:00

This last Saturday, I was talking to my friend Marisa, who is a holistic nutritionist. I was telling her how proud of myself I am because I have really cut down on my beloved cheese. And now here I am, four days later, making something with cheese and buttery puff pastry. But in my defense, I told her I cut down, not cut out the cheese.

Mushroom and Gorgonzola Envelopes

Printer-Friendly Version

1 puff pastry sheet, thawed

2 portobello mushrooms, sliced

1/2 c. Gorgonzola cheese

1/4 c. fresh parsley, roughly chopped

Lightly roll out the puff pastry dough until it is about 9x13. Using a pizza cutter, cut puff pastry in 4 equal squares. Evenly distribute the Gorgonzola, mushrooms and parsley in the middle of each puff pastry square. Fold each corner of the square together in the middle and crimp the edges. Bake in a 375 degree oven for 20 minutes, or until browned.

Brownie Bottom Cheesecake

2010-04-12T19:40:00.003-05:00

I love having a reason to bake something for a celebration. Recently a coworker got a promotion and I think that is a perfect reason for a special treat. And this brownie bottom cheesecake was definitely a special treat.

Brownie Bottom Cheesecake
Printer-Friendly Version
adapted from Cupcakes, Cookies & Coffee Cakes

brownie bottom:
1/2 c. butter
4 oz. semisweet bakers chocolate, chopped
1 c. sugar
2 eggs, beaten
1/4 c. milk
1 c. flour

cheesecake:
18 oz. cream cheese (2 1/4 packages), softened
2/3 c. sugar
3 eggs, beaten
1 t. vanilla
1/2 c. sour cream

Melted chocolate, for drizzling

Melt butter and chocolate in large pan over low heat, stirring frequently, until smooth. Remove from heat and beat in sugar. Add eggs and milk, beating well. Stir in flour and pour into a greased 9 inch springfoam pan. Bake in a 350 degree oven for 25 minutes. Remove from heat and let cool slightly while preparing cheesecake. For cheesecake, beat together cream cheese, sugar, eggs and vanilla until well blended. Stir in sour cream, then pour over brownie bottom. Bake in 325 degree oven for 45 minutes, or until the center is almost set. Let cool before removing for the pan. Chill in the refrigerator for at least 4 hours for cutting. Drizzle with melted chocolate.

Herb Breadcrumb Topped Halibut

2010-04-11T18:09:00.003-05:00

Today was the last Sunday lunch with my family in their old house. It was strange to leave that house for the last time today, but I am very excited to finally see their new house. Next Sunday, instead of heading west, I will be heading northeast. Let's hope I don't start off in the wrong direction.

Herb Breadcrumb Topped Halibut

Printer-Friendly Version

1 lb. halibut fillet

Fresh thyme

Salt and pepper

2 pieces 9 grain bread, toasted

1 c. fresh parsley, finely chopped

1/2 stick butter, melted

Lemon wedges

Cut halibut in 3-4 ounce fillets. Season halibut with salt, pepper and fresh thyme. Tear the bread up in large pieces and place in a food processor. Pulse food processor until you have course breadcrumbs. Mix breadcrumbs with melted butter, parsley, salt and pepper. Top halibut with breadcrumb mixture, pressing down slightly so breadcrumbs stay on halibut. Bake in 400 degree oven for 10-12 minutes, or until halibut is cook through. Squeeze lemon wedge on top of fish.

Spicy Shrimp with Fried Pullao

2010-04-09T19:25:00.003-05:00

I think that sometimes I use my boyfriend, Stephen, as an excuse to cook. I saw this recipe and really wanted to make it. I have plenty of food in my refrigerator. I have no real reason for making this. So I told myself that I needed to make it to take to Stephen at work. Of course, Stephen doesn't mind being used for the sake of being fed.

Spiced Shrimp

Fried Rice Pullao

Printer-Friendly Version

adapted from Rachael Ray Magazine

2 T. +2 t. extra virgin olive oil

1/2 red onion, chopped

1/3 c. broken up angel hair pasta

1/4 t. garam masala

1/8 t. turmeric

Salt and pepper

1 1/2 c. vegetable broth

1 c. instant rice

1/2 c. chopped carrot

1 egg, beaten

1 c. frozen peas

1 scallion, cut on bias

In medium saucepan, saute onion with 2 teaspoons of oil for 4 minutes, until tender. Mix in pasta and let toast, stirring frequently for 3-4 minutes. Stir in garam masala, turmeric, salt and pepper. Add broth and bring to boil. Mix in rice, remove from heat, cover and let sit for 7-8 minutes, or until liquid is absorbed. Cool rice completely. In large skillet, saute carrots with 2 tablespoons of oil for 4 minutes. Add rice and cook for 7-8 minutes, stirring frequently. Push rice to the sides of the skillet, add egg to the middle of skillet and stir rapidly until cooked through. Stir eggs into rice and add peas. Cook for 3-4 minutes, until peas are warmed through. Mix in spiced shrimp. Top with scallions.

Asian-Style Shrimp Frittata

2010-04-07T20:59:00.003-05:00

I have LOTS of ham leftover from Easter. You every try to buy a bone-in ham for just two people? I'm pretty sure it would have to come from a baby piggy, and we just don't need to go there. So, I have found myself putting chopped up ham into everything that I make this week. If you don't have an extra 4 pounds of ham in your refrigerator like I do, you can certainly leave it out.

Asian-Style Shrimp Frittata

Printer-Friendly Version

adapted from Rachael Ray Magazine

1/4 c. soy sauce

3 T. sugar

1 t. oyster sauce

8 oz. mushrooms, sliced

1/2 bunch asparagus, chopped

1/4 lb. frozen shrimp, thawed and chopped

1/2 c. chopped ham

4 scallions, chopped

1 bean sprouts

8 eggs, beaten

Salt and pepper

In small pot, whisk together soy sauce, 1/4 cup water, sugar and oyster sauce. Bring to boil and reduce for 5 minutes. In large, oven-safe nonstick skillet, cook mushrooms and asparagus over medium high heat for 5-6 minutes, or until browned. Add in ham, shrimp, scallions and bean sprouts, cook for 2-3 minutes. Season with salt and pepper. Add in beaten eggs. Move the skillet around so the eggs get in between the vegetables and meat. Pull the eggs away from the sides, letting eggs flow underneath. Put in 375 degree oven for 12-14 minutes, or until eggs are set.

Coconut Cream Pie

2010-04-05T19:27:00.002-05:00

This is the dessert that I made for Easter dinner yesterday. Pie seems to be a good spring dessert and since my boyfriend, Stephen loves coconut, I decided that coconut cream pie was a good choice. It was rich, full of fat and yummy.

Coconut Cream Pie

Orange Chipotle Ham

2010-04-04T17:56:00.005-05:00

Easter dinner was just my boyfriend, Stephen and I again this year. And for some reason, I was in the mood for what I think of as a traditional American Easter dinner. Stephen kept telling me that the meal looked like it was from Rachael Ray Magazine. He was only able to choke down two asparagus spears. But I was impressed he was even willing to take one bite.

Ham with Orange Chipotle Glaze

Printer-Friendly Version

6-8 lb. pre-cooked ham

3 chipotles, minced

1/4 c. honey

1/4 c. brown sugar

1 medium orange, juiced

Put ham in a large roasting pan and cover it with foil. Heat it through in a 300 degree oven for about 10 minutes per pound. In pot, mix together chipotles, honey, brown sugar and orange juice. Bring to boil, reduce to simmer and let simmer for 5 minutes. Remove foil from ham, glaze ham and roast in 400 degree oven for 20 minutes, glazing every 10 minutes.

Scalloped Potato Gratin

Roasted Asparagus

Spaghetti and Meatballs

2010-04-02T20:07:00.004-05:00

My boyfriend, Stephen, had an interesting response to what I made him for dinner tonight. He wasn't exactly thrilled about the meatballs. He said "Hmm, spaghetti and meatballs? I mean, Spaghetti and steak would be good or spaghetti and chicken, but meatballs?! But... I'll eat it." Of course this made me think... First of all, you better eat it if I made it for you. Second of all, what's wrong with meatballs? Third of all, spaghetti and steak? What? ... Well, about 45 minutes after dropping the food off to him at work, I got a text message saying that he had changed his mind because the meatballs were really good.

Turkey Meatballs

Printer-Friendly Version

1 lb. ground turkey breast

1/2 c. ricotta

1 egg

1/2 c. breadcrumbs

1 c. frozen spinach

Salt and pepper

Ground red pepper

Combine all of the ingredients and form into about 10-12 large meatballs. In large skillet, sear meatballs on two sides for 3 minutes per side. Bake in 350 degree oven for 15-17 minutes, or until meatballs are cooked through.

Quick Spaghetti Sauce

Printer-Friendly Version

1/2 onion, diced

2 cans tomato sauce

1 can petite diced tomatoes

1/2 c. chicken broth

Salt and pepper

1/2 t. garlic powder

1 t. dried basil

1 t. dried parsley

In large pot, sweat onions with garlic powder, basil, parsley, salt and pepper for about 4-5 minutes, or until they are translucent. Add tomato sauce, diced tomatoes and chicken broth. Mix well and let simmer for 15 minutes.

Deviled Eggs and Easter Ideas

2010-03-31T20:17:00.008-05:00

On Monday, I got an email from my Auntie Phyl with a request:

"I have a suggestion for Dinner Made Easy. There are those of us who remain unsure of what to serve for Easter. How about an article in which you gather up some of the special recipes you would suggest for Easter and reprint them in a list of maybe 2 or 3 main dishes and 7 or 8 sides?"

Being the good niece that I am, I have compiled a list of dishes that I have made before to hopefully provide some ideas of what to make for Easter dinner on Sunday. I also have a new recipe to add to the list. These are an Easter classic, deviled eggs, made without mayo.

Main Dishes
Balsamic Glazed Salmon
Herb Crusted Pork Loin
Herb-Stuffed Chicken
Chicken A l'Orange
Slow Cooker Brisket

Side Dishes
Balsamic Green Beans
Roasted Asparagus - or any other roasted vegetables
Gorgonzola and Grape Salad - without the chicken
Corn Salad
Creamed Spinach
Roasted Tomatoes
Rice Pilaf
Shredded Brussels Sprouts - with or without scallops
Fingerling Potatoes

Deviled Eggs
Printer-Friendly Version

8 eggs
1/4 c. sour cream
2 t. ranch dressing

1 t. lemon juice
Salt and pepper
4 slices shaved ham, finely diced
Paprika

Put eggs in pot with water covering eggs. Bring water to boil. Remove from heat and cover pot. Let eggs sit for 10 minutes. Run eggs under cold water to cool them. Remove egg shells, cut eggs in half, length-wise, and remove egg yolks. To egg yolks, add sour cream, ranch dressing, salt and pepper. Mix until eggs are smooth. Mix in ham. Put mixture back into egg whites and sprinkle with paprika.

Chicken Sausage with Peppers and Onions

2010-03-30T19:56:00.005-05:00

My boyfriend, Stephen, is a very nice, friendly guy. We went to the gym together last Saturday. As I was on the treadmill, he came over to talk to me quickly then as he walked away, he said hi to a personal trainer working with someone next to me. After Stephen walked away, this following conversation took place:

Trainer: Are you his significant other?

Me: . . . Yeah, I'm his girlfriend.

Trainer: Um, I feel really bad saying this because I have never corrected him before. . . but he always calls me Jason.

Me: . . . So what is your name?

Trainer: Aaron

All I could do at this point was laugh hysterically. Because as crazy as the conversation was, I'm not at all surprised that Stephen had his name wrong. But you gotta love his good intentions.

Chicken Sausage with Peppers and Onions
Printer-Friendly Version

1 package chicken sausages
1/2 red onion
2 bell peppers, of any color
1/2 jar roasted red pepper
1/2 c. tomato sauce
1/2 c. chicken broth
1 t. red pepper flakes
1/2 t. garlic powder
1/2 t. onion powder
Salt

Bring a pot of water to a simmer and cook chicken sausage in simmering water for 6-7 minutes. Remove from water and cut on the bias. Cut red onion in wedges and bell peppers into large chunks. Over high heat, saute sausage, peppers and onions until vegetables are tender and chicken is browned. Place roasted red peppers, tomato sauce, chicken broth, red pepper flakes, garlic powder, onion powder and salt in food processor and process for 1 minute, or until well combined. Pour sauce into skillet with sausage and vegetables, stir and warm sauce through.

Teriyaki Pork and Mango

2010-03-29T20:00:00.006-05:00

I moved to Dallas almost 7 years ago. One of the biggest reasons I decided to move here was because of my nephew and niece. We all moved here at the same time and I stayed with them for the summer while I looked for a job. Now, almost 7 years later, they are moving to a new house in the Metroplex. I am so happy for them, but I must admit, it will be a little bit weird to not go over to that house anymore. I'm thinking that the last weekend I go over to the old house we may need to have a special lunch...

Teriyaki Pork and Mango

Printer-Friendly Version

adapted from Rachael Ray Mag

1 lb. thin-cut boneless pork chops

2 T. flour

Salt

1 clove garlic

1 t. grated fresh ginger

12 oz. frozen mango chunks, thawed

1/2 c. teriyaki sauce

1/4 c. chicken broth

Napa cabbage

Thinly slice pork chops. Toss them with flour and salt. Over medium high heat, sear pork strips on both sides, 2-3 minutes per side. To skillet, add garlic, ginger and mango chunks. Mix well and saute for 3 minutes. Stir in teriyaki sauce and chicken broth. Let simmer for 4-5 minutes. Thinly slice napa cabbage. Top cabbage with pork mixture and some of sauce.

Smoked Salmon and Avocado

2010-03-27T15:29:00.005-05:00

As of today, I have lost 30 pounds in 90 days. Can you believe that? I mean really, that's crazy. 30 pounds! 90 days! If you average it out, it's like losing a pound every three days. It's like burning 1,167 more calories than I consumed, everyday! Can you tell that I'm a little bit proud of myself? I think I should reward myself with new clothes.

By the way, I lost the weight the old-fashioned, healthy way. I ate healthy and exercised.

Smoked Salmon and Avocado

Printer-Friendly Version

Sliced smoked salmon

Avocado, sliced

Red onion, thinly sliced

Lime

Layer plate with smoked salmon, avocado and red onion. Squeeze lime juice on top. Salt avocado if you would like.

Slow Cooker Brisket & a Blogger Field Trip

2010-03-26T19:52:00.005-05:00

Ok, bare with me today, this post is going to be longer than usual. First, let me tell you about this super tender, fall apart brisket. I still can't get over how something this easy was so incredibly good. As I was cutting, way too many pieces went straight to my mouth instead of to a plate.

Now to my Blogger Field Trip... Earlier this week I got an email inviting me to Save-A-Lot for a cooking demonstration by Chef Tim Love from Forth Worth. Of course I had to go. When I got to the store, they gave us a tour to tell us all about the great bargains you can find at Save-A-Lot, including their healthier choices available. We got to meet Tim Love, watch his cooking demonstration and sample his yummy chili. I also got the opportunity to meet other food bloggers from the area. It was nice to make new contacts, including my new blogger friend Tina over at Mommy's Kitchen. Oh, and Tim Love, he is just too cute.

Slow Cooker Brisket with Gravy

Printer-Friendly Version

3 lb. brisket, trimmed of fat
2 T. chipotle powder
2 t. garlic powder
2 t. onion powder
Salt
1 bottle Budweiser beer
1 c. beef broth
2 T. butter
2 T. flour

Mix together the chipotle powder, garlic powder, onion powder and salt. Season both side of the brisket with chipotle mix. In large skillet over high heat, sear brisket on both sides for 4-5 minutes. Pour beer and beef broth in slow cooker. Add brisket and cook on low for 8 hours. Remove brisket from slow cooker and let rest for 10 minutes. In skillet, melt butter and whisk in flour to make a roux. Let cook for 2 minutes then add 3 cups of leftover juice from slow cooker and whisk to combine. Bring to a boil, season with salt and pepper to taste.

Spinach Pesto

2010-03-25T20:04:00.005-05:00

I have a new feature for my blog. I get so excited when I figure out something new for my blog. I know, I'm way too easily amused. Now you can get a printer-friendly version of my recipes. You will find the link under the name of the recipe. I am also going to start working on creating a printer-friendly version of all of my previously posted recipes. So if there was a recipe in the past that you liked, you can now print it out.

Spinach Pesto
Printer-Friendly Version
adapted from Giada De Laurentiis

3 c. baby spinach
1 T. raw almonds
1 clove garlic, minced
1 lemon, zested and juiced
1 t. Parmesan cheese
1 T. extra virgin olive oil

Put all ingredients into a food processor. Process pesto for 1 minute. Scrape down the sides and process for another minute.

Gorgonzola and Grape Salad

2010-03-24T20:25:00.005-05:00

I love cheese. I have always felt that the more cheese, the better. But there is one cheese that I have always had a love/hate relationship with... Blue Cheese. There are times when I think it is amazing and I wouldn't substitute it for anything. And then there are times when I can't eat more than a bite, wishing I wouldn't have had the first. But I think I have found at least one way that I always like blue cheese... when it is paired with a fruit. There is something about the way all the flavors in this salad compliment each other, I could eat two plates full. But, I'll stop at one tonight.

Gorgonzola and Grape Salad

Printer-Friendly Version

Chicken Breast
Salt and pepper
1 lemon, zested and juiced
Dried thyme
Mixed greens
Red onion, thinly sliced
Red seedless grapes, halved
Chopped pecans
Gorgonzola cheese
1/4 c. white wine vinegar
1/2 t. Dijon mustard
1/4 c. extra virgin olive oil

Season chicken breast with salt, pepper, lemon zest and thyme. In skillet, saute chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then slice thinly. Whisk together white wine vinegar, mustard, 1 teaspoon lemon juice, salt and pepper. Continue whisking while slowly pouring in oil. Toss vinaigrette with mixed greens. Top lettuce with red onion, grapes, pecans, gorgonzola cheese and chicken.

Black Bean Burgers

2010-03-22T20:23:00.005-05:00

I have been debating all day whether or not this black bean burger can mark the veggie burger off of my Top 100 list. The two main ingredients of these burgers are black beans and brown rice, and well, neither one of those are veggies. So, I think that it would be cheating a bit if I counted this as a veggie burger. But that's ok, these were still great.

Black Bean Burgers

Printer-Friendly Version

4 large portobello mushrooms

Extra Virgin Olive Oil

1/2 c. uncooked instant brown rice

1/2 c. vegetable broth

2 can black beans, drained and rinsed

1/4 onion, grated

1/4 c. fresh parsley, finely chopped

2 T. Worcestershire sauce

2 t. garlic powder

Salt and pepper

1/2 c. bread crumbs

4 c. fresh baby spinach

Salt and pepper

Garlic powder

Coat mushrooms with oil and roast in 400 degree oven for 15 minutes. Cook brown rice with vegetable broth following the package directions, let cool. Mash black beans well, mix together with brown rice, grated onion, parsley, Worcestershire sauce, garlic powder, salt and pepper. Form into four equal patties. Coat with bread crumbs. In skillet, saute burger for 5-6 minutes per side, or until browned and heated through. In skillet, wilt spinach with salt, pepper and garlic powder. Put black bean burgers on portobello mushroom and top with wilted spinach.

Tuna and Vegetable Wraps

2010-03-21T20:39:00.008-05:00

I started my blog exactly one year ago today. Wow, how time flies when you are having fun. In this past year, I have come to recognize my love for Mediterranean and Asian food, I have learned more about what foods my boyfriend, Stephen really loves, and I've learned that some of my food pictures turn out looking great and others, not so much(See: picture above). Melissa, if only I had your photography skills...

Tuna and Vegetable Wraps
Printer-Friendly Version

4 sun-dried tomato tortillas
3 cans tuna, drained
1 lemon, juiced
Hummus
1 medium eggplant, chopped
2 portabello mushrooms, sliced
1 zucchini, chopped
1/2 onion, sliced
Salt and pepper
2 T balsamic vinegar

Season tuna with lemon juice, salt and pepper. In large skillet, saute eggplant, mushrooms, zucchini and onion for 7-8 minutes, or until tender. Season vegetables with salt, pepper and balsamic vinegar. Spread hummus on tortilla, top with vegetables and tuna. Wrap tortilla, folding both sides in like a burrito.

BBQ Salmon Salad

2010-03-19T18:03:00.005-05:00

My parents are in town for the weekend. So there will be lots of playing with my niece and nephew, and lots of cooking. For Lent this year, my dad gave up all animal products. And apparently this means no eggs or dairy, but fish is ok. I'm really glad that he can eat fish, because it makes meal planning a whole lot easier.

BBQ Salmon Salad

Printer-Friendly Version

1 lb. salmon, cut in 1 in. chunks

1/2 c. bbq sauce

1/2 soy sauce

2 t. sesame oil

1 t. garlic powder

1 lemon

Lettuce

Spinach

Olive Oil

Cherry tomatoes, halved

Baby carrots, shaved

Sesame seeds

Marinate salmon with bbq sauce, soy sauce, sesame oil and garlic powder for 30 minutes. Cook salmon in large skillet. Toss lettuce and spinach with lemon juice and olive oil. Top salad with tomatoes, carrots and salmon. Sprinkle sesame seeds on top.

Shepherd's Pie

2010-03-18T14:35:00.006-05:00

This is my quick and easy St. Patrick's Day meal. I made just a single serving of this for my boyfriend, Stephen, because I have been doing a lot of cooking this week and I don't need anymore leftovers in my refrigerator. But this recipe is so easy to double or triple. I really did plan on posting this recipe yesterday, but I guess I should have worked on that before I went out for some St. Patty's Day drinks...

Shepherd's Pie

Printer-Friendly Version

1 large potato, baked

1/3 c. half and half

2 t. butter

1 scallion, chopped

1/4 c. shredded pepper jack cheese

Salt and pepper

1/2 lb. ground beef

1/2 onion, finely chopped

1/3 c. chopped carrots

4 oz. mushrooms, chopped

1/3 c. frozen corn

1/2 c. beef broth

2 T. Worcestershire sauce

Ground red pepper

Bake potato in 400 degree oven. Hallow out potato and smash with half and half, butter, scallion, cheese, salt and pepper. In skillet, brown ground beef and season with salt, pepper and ground red pepper. Remove ground beef from skillet. Cook onion, carrots and mushrooms for 4-5 minutes, or until mushrooms are browned. Season with salt, pepper and ground red pepper. Add ground beef, corn, broth and Worcestershire sauce to skillet and let simmer for 3 minutes. Add beef mixture to small casserole dish. Top with potatoes and brown in 375 degree oven for 5-6 minutes.

Chicken Marsala with Gnocchi

2010-03-16T20:34:00.004-05:00

As I have been looking at many different Chicken Marsala recipes, I have found that if it has chicken and Marsala wine, its Chicken Marsala. So I started with what seems to be a standard, basic recipe. I then added bacon and some heat to it. And I think I've been cooking for my boyfriend, Stephen, too long because I the spice you get at the end from the red pepper flakes were what made this dish for me. This is also the first recipe that I have made from my Top 100 list!

Chicken Marsala with Gnocchi

Printer-Friendly Version
adapted from Tyler Florence

3 chicken breasts
Salt and pepper
Flour, for dredging
Red pepper flakes, to taste
3 slices bacon, chopped
8 oz. cremini mushrooms, sliced
1/2 c. Marsala wine
3/4 c. chicken broth
1 lb. gnocchi
2 T. butter
Fresh parsley

Cook gnocchi in boiling water until they raise to the top of the pot. Drain gnocchi, put butter in pot, stir in gnocchi and let brown for 5-6 minutes. Cut the chicken breasts in half, lengthwise, to make chicken cutlets. Season with salt and pepper. Dredge with flour, shake off excess and saute in large skillet for 4-5 minutes per side, until cooked through. Remove chicken, add bacon and let cook for 2 minutes. Add mushrooms and red pepper flakes, brown for 6-7 minutes. Stir in Marsala wine and let reduce down for 2 minutes. Add chicken broth, let reduce for 4 minutes. Add chicken back in and coat with sauce. Top with parsley.

Shrimp and Pasta

2010-03-15T19:38:00.004-05:00

Shrimp and pasta has recently become a favorite of my boyfriend, Stephen's. The last several times we have gone out to eat, he immediately looks for it on the menu. And is disappointed if a restaurant doesn't have it. He likes it so much, that it is one of the very few meals that he has actually talked about days after eating. So, I had to make some for him. this is my spicy version for my spicy boy.

Shrimp and Pasta

Printer-Friendly Version

1 lb. penne pasta
1 lb. shrimp
10 oz. andouille sausage, cut on bias
1 onion, thinly sliced
1 can diced tomatoes, drained
Creole seasoning, to taste
Ground red pepper, to taste
1 c. chicken broth
1/2 c. half and half
Fresh parsley

Boil pasta and reserve 1 cup of pasta water. In large skillet, brown sausage. Remove sausage from skillet, add onion and cook for 5-6 minutes over medium heat. Add tomatoes, creole seasoning and ground red pepper, cook for 3 minutes. Season shrimp with creole seasoning and ground red pepper. Add shrimp to skillet, cook for 3-4 minutes. Mix in broth, half and half, and pasta water. Add pasta, mix well and cook for 5 minutes. Remove from heat and top with parsley.

Steak and Dessert

2010-03-14T19:16:00.006-05:00

Today was a belated Valentine's Day present for my nephew and niece, Luke and Siena. A family friend, Jackie, gave the kids coupons. Luke got one for steak and Siena got one for dessert. Siena had a great time making the marshmallow pops. Luke went camping this weekend and was really excited to have some steak after 'roughing it' for the weekend.

Steak Canapes
Printer-Friendly Version

2 lbs. sirloin steak
Salt and pepper
Garlic powder
1 onion, thinly sliced
1/2 c. barbecue sauce
1/2 c. apricot preserves
Italian bread, thinly sliced
Goat cheese
Fresh parsley

In large skillet, caramelized onion over low heat, stirring frequently. This may take 30-45 minutes. Season steak with salt, pepper and garlic powder. Sear steak over medium-high heat for 4-5 minutes per side. Mix barbecue sauce with apricot preserves and heat through. Lightly toast Italian bread. Top bread with onions, steak, apricot barbecue sauce, goat cheese and parsley.

Marshmallow Pops
Printer-Friendly Version

Marshmallows
Pretzel sticks
Chocolate almond bark, chopped
Shredded coconut
peanuts, finely chopped
Dried apricots, finely chopped

Stick the pretzel sticks through the marshmallows. Melt almond bark in the microwave, 30 seconds at a time. When almond bark is almost all melted, stir until smooth. Dip marshmallows in chocolate and then coconut, peanuts or apricots. Let almond bark set on parchment paper.

Asian Chicken Drumsticks

2010-03-13T09:27:00.004-06:00

I'm not sure how it happened, but this week completely got away from me. It was a busy week at work, I had some computer issues and by yesterday afternoon I was completely exhausted. I did manage to cook dinner for my boyfriend, Stephen, earlier this week, I just hadn't gotten around to posting it. But next week I'm on Spring Break and I intend to do lots of cooking. I'm so excited.

Asian Chicken Drumsticks with Rice Noodles

Printer-Friendly Version

1 1/2 lbs. chicken drumstick

1/3 c. hoisin sauce

1/3 c. soy sauce

2 t. sraracha sauce

2 t. fish sauce

1/4 c. vegetable oil

4 cloves garlic, minced

2 T. grated fresh ginger

2 t. sesame oil

Ground pepper

1/2 pkg. rice noodles

Green onions, cut on bias

Peanuts, roughly chopped

Mix together hoisin, soy sauce, sraracha, fish sauce, vegetable oil, garlic, ginger, sesame oil and pepper. Reserve half for noodles. Toss chicken with remaining sauce. Let marinade for at least 1 hour. In large skillet, sear drumsticks for 3-4 minutes per side. Place drumsticks on baking sheet and baste with marinade. Finish cooking chicken in 350 degree oven until meat thermometer reads 165 degrees. Cook rice noodles according to package directions. Toss noodles with reserved sauce. Top noodles and drumsticks with green onions and peanuts.

Chicken Tostadas

2010-03-09T19:29:00.006-06:00

I have friends who talk about how hard it is to cook for just themselves and their husband/boyfriend/whoever, because they get tired of the leftovers and then food goes to waste. I definitely understand that feeling. Luckily my boyfriend, Stephen, is a big eater so leftovers don't usually last very long. But if I do have a lot of leftovers, I try my best to find a way to turn some of the leftovers into a different kind of dish. This uses chicken from the Chicken A l'Orange.

Chicken Tostadas

Printer-Friendly Version

2 chicken breasts, cooked and shredded

1 can black beans

2 c. frozen corn

1 can chicken broth

1 T. chili powder

2 t. cumin

1 t. ground red pepper

1 t. garlic powder

1 t. oregano

1 pkg corn tortillas

Toppings: lettuce, tomatoes, queso fresco, red onion slices, lime, whatever else you want

In medium pot, bring chicken broth, chili powder, cumin, ground red pepper, garlic powder and oregano to a simmer. Add chicken and let simmer for 5 minutes. Add black beans and corn, simmer for another 5 minutes. Spray both sides of the corn tortillas with cooking spray. Salt one side of tortillas and bake them in a 350 degree oven for about 12 minutes, or until they are crispy. Top crispy corn tortilla with chicken mixture, lettuce, tomatoes, red onions and queso fresco. Garnish with lime wedge.

Top 100

2010-03-08T19:48:00.010-06:00

I recently saw a Top 100 list on Brown Eyed Baker. I loved the idea and wanted to make my own Top 100 list of things I've never gotten around to making. There are lots of things that I have never made before, but this was still more of a challenge than I thought it would be. I thought about saying that I want to make all of these things within the next year, but I already know that wouldn't happen. Breads 1. Naan Bread 2. Biscuits 3. Brioche 4. Challah Bread 5. Yorkshire Pudding 6. Croissants 7. Soft Pretzel 8. Ciabatta Bread 9. Focaccia Bread 10. Irish Soda Bread 11. English Muffins Sweets 12. Coffeecake 13. Coconut Ice Cream 14. Custard 15. Crème Brulee 16. Cannoli 17. Chess Pie 18. Bread Pudding 19. Rugelach 20. Dulce de Leche 21. Pineapple Upside-Down Cake 22. Croquant 23. Ricotta Cheesecake 24. Cream Puffs 25. Lemon Curd 26. Sponge Cake 27. Jam/Jelly 28. Lemon Bars 29. Chocolate Cream Pie 30. Soufflé 31. Black Forest Cake 32. Frozen Yogurt 33. Petit Fours 34. Éclairs 35. Granita 36. Molten Chocolate Cake 37. Frozen Custard 38. Biscotti 39. Mousse 40. Homemade Nutella 41. Chocolate Torte 42. Boston Cream Pie 43. Banana’s Foster 44. Tiramisu 45. Scones Sides/Appetizers 46. Jalapeño Poppers 47. Latkes 48. Fried Calamari 49. Baba Ghanoush 50. Polenta 51. Ratatouille 52. Corn Fritters 53. Jellof Rice 54. Pot Stickers 55. Niçoise Salad 56. Waldorf Salad 57. Stuffed Artichokes Main Dishes 58. African Peanut Soup 59. Egg Drop Soup 60. Lobster Bisque 61. Short Ribs - complete 62. Cornished Hen 63. Lamb Chops 64. Brisket - complete 65. Smoked Chicken 66. Coq au Vin 67. Prime Rib 68. Moussaka 69. African Meat Pies - complete 70. Beef Burgundy 71. Beef Wellington 72. Chicken Cordon Bleu 73. Veggie Burgers 74. Croque Madame 75. Monty Cristo 76. Muffaletta 77. Gumbo 78. Nigiri Sushi 79. Chinese Dumplings 80. Pad Thai 81. Mu Shu Pork 82. Falafel 83. Cioppino 84. Paella 85. Huevos Rancheros 86. Ceviche 87. Frittata - complete 88. Carbanara 89. Manicotti 90. Eggplant Parmesan 91. Chicken Marsala - complete Other 92. Limóncello 93. Fresh Pasta 94. Salsa Verde 95. Homemade Gnocchi 96. Mojo Sauce 97. Homemade Pickles 98. Ricotta Pancakes 99. Dutch Baby 100. Homemade Crackers

Mini Corn Dogs

2010-03-07T17:53:00.005-06:00

I love to cook with my nephew and niece. I think it's so important for them to enjoy cooking, and its a great, very messy time. Making these mini corn dogs was no exception. I'm not sure what Luke and Siena liked more, covering the lil smokies with the cornbread mix, or licking the extra mix off their hands. Siena enjoyed herself so much, she thanked me three different times for letting them make them. Seeing how much fun the kids had completely made up for the mini corn dogs looking a little crazy.

Mini Corn Dog

Printer-Friendly Version

1 pkg. lil smokies

1 T. cornstarch

1 box Jiffy cornbread mix

1 egg

1/2 c. milk

Toothpicks

Rinse lil smokies well and pat them dry. Toss them with the cornstarch, lightly. Dust off any extra cornstarch. In a small bowl, mix together cornbread mix, egg and milk. Stick a toothpick in each lil smokie. Dip lil smokies in cornbread mix to coat. Place them on a greased baking sheet. Bake them in a 350 degree oven for 12-14 minutes, or until cornbread is golden brown.

Chicken A l'Orange

2010-03-06T14:03:00.006-06:00

Chicken and rice with vegetables is such a classic meal. But lets be honest, it can be kinda boring. This was such a simple way to make that classic more fun and special. I try to keep things interesting, yet I somehow still always get the same response from my sweet, oblivious boyfriend, Stephen, "Um, yeah, that's nice."

Chicken A l'Orange
Printer-Friendly Version

adapted from Melissa d'Arabian

4 skin-on bone-in chicken breasts
Salt and pepper
Fresh thyme
Zest of orange
1/2 c. fresh orange juice
1/4 c. agave nectar
1/4 c. chicken broth

Pull the skin back from the chicken without ripping it or taking it off. Season the chicken breast with salt, pepper and thyme both under the skin and on top of the skin. In small pot, bring orange zest, juice, agave nectar and chicken broth to boil. Let reduce for 5 minutes, until thickened. Preheat a large skillet over medium high heat. Sear the chicken breast, skin side down. Sear for 7-8 minutes or until skin is crispy. Put chicken on baking sheet, skin side up and pour orange glaze over top. Cook in a 400 degree oven for 45 minutes, or until chicken is cooked through. Re glaze the chicken with orange glaze every 15 minutes.

Roasted Pearl Onions
Printer Friendly Version

adapted from Cooking Light

2 lbs. pearl onions
1 lb. snow peas
2 T fresh rosemary, roughly chopped
1/2 c. red wine
1/2 c. soy sauce
1/2 c. balsamic vinegar
1 T. olive oil
2 T. agave nectar

Halve onions and remove peel. stir together rosemary, wine, soy sauce, balsamic, oil and agave nectar. Toss half of wine mixture with onions and other half with snow peas. Roast onions in 450 degree oven for for 25 minutes, after 15 minutes, add snow peas with onions and finish roasting.

Brown Rice with Almonds
Printer-Friendly Version

2 c. instant brown rice
2 c. chicken broth
1/2 c. sliced almonds

Cook rice according to box directions, using broth instead of water. Once cooked, toss with sliced almonds.

And The Winner Is...

2010-03-05T16:02:00.004-06:00

First I want to say thank you to all of you who entered into this giveaway. It was fun to find out what kind of cupcakes you like. I would also like to thank CSN promotions for this fabulous opportunity to give something away.

To select the winner, I stayed with the old-fashoined method of putting all the names in a bowl and drew one at random. And the winner is... Robin Weller! Congratulations! If you will please email me your address at lctheivagt@gmail.com, I will have your new jumbo muffin sent to you.

Thank you again to everyone who entered. I hope we can play this game again.

My First Giveaway

2010-03-02T19:29:00.007-06:00

Have you ever found a website with tons of things that you want to buy, or items that inspire you to redecorate your house? Anything to do with my kitchen just calls me by name. Things like these nice counter stools at allbarstools.com makes me excited. And sites like cookware.com could get my pocketbook in serious trouble. Well CSN has this collection of 200+ stores where you can find lots of great stuff.

Since I recently made some jumbo cupcakes, I wanted one of you to get this jumbo muffin tin so you can make really big treats too. To enter for this giveaway, just leave me a comment of your favorite kind of cupcake. If you don't have an account to include your name to the comment, that's ok. Post the comment as anonymous, just be sure to sign your name on your comment. You have until Friday afternoon at 4:00 PM central time to enter. Then I will pick a name at random as a winner. Good luck.

Zuppa Toscana

2010-02-28T16:31:00.004-06:00

I have no idea what zuppa toscana means. But I had this soup at Olive Garden recently. It was so simple and good that I had to recreate my own version. I am very pleased with how it came out, and it was so quick and incredibly easy to make. It's also pretty healthy.

Zuppa Toscana

Printer-Friendly Version

adapted from Olive Garden

6 c. chicken broth

2 c. water

1 lb. turkey sausage

2 large Russet potatoes, thinly sliced

1 t. red pepper flakes

1/3 c. half and half

2 c. kale, roughly chopped

Salt and pepper

In large pot, bring chicken broth, water and potatoes to a boil. Season with salt, pepper and 1/2 t. red pepper flakes. Let boil for about 15 minutes, or until potatoes are tender. Season turkey sausage with salt, pepper and 1/2 t. red pepper flakes. Brown turkey sausage in skillet, drain any excess fat. Mix turkey sausage into potatoes and broth, let cook for another 5 minutes. Remove from heat, stir in half and half and kale. *Stir gently so potatoes do not break up too much.

Cranberry Orange Vodka

2010-02-25T20:44:00.004-06:00

Even though I posted the Cherry Vanilla Vodka a couple weeks ago, my adventures in flavoring vodka actually started with Cranberry Orange Vodka. I have made this vodka several times, for fun, for gifts and upon request. I enjoy making this vodka and look forward to experimenting more with different flavors, but the funny thing is, I don't even like vodka.

Cranberry Orange Vodka

Taquitos

2010-02-23T16:29:00.005-06:00

My boyfriend, Stephen, worked a double shift yesterday. So of course I thought he deserved a meal brought to him at work. But I really didn't want to have to go to the grocery store. The result was baked taquitos and spicy rice. These were so easy, it's almost embarrassing... Almost, because they were pretty good too.

Taquitos

Printer-Friendly Version

8 corn tortillas

1/2 lb. ground turkey breast

Salt and pepper

1/2 c. salsa

1/2 c. shredded pepper jack cheese

Cooking spray

In skillet, brown ground turkey breast. Season with salt and pepper. Once the turkey is browned, stir in salsa. Wrap tortillas in a damp paper towel and microwave for 40 seconds. Put a small amount of ground turkey and cheese down the middle of a tortilla. Wrap tortilla into tight roll. Put on greased baking sheet. Coat all taquitos with cooking spray and cook in 350 degree oven for 19-20 minutes, or until tortillas are browned and crisp.

Spicy Rice

Printer-Friendly Version

1 c. uncooked white rice

1 c. water or chicken stock

1/2 t. ground red pepper

1 t. chili powder

1/2 t. cumin

1 t. garlic powder

Salt and pepper

Bring liquid to boil. Stir in spices and rice. Remove from heat, and cover. Let sit for 5-7 minutes, or until liquid is absorbed.

Coconut Cake

2010-02-22T20:20:00.004-06:00

I never used to eat coconut much before I met my boyfriend, Stephen, but now I love it and can't get enough of it. Luckily I made this cake for someone else so there was no temptation of a piece of cake to throw me off my plan. But it was very difficult for my finger to not slip into the frosting.

Coconut Cake

* I toasted the coconut flakes in a dry skillet over medium heat, tossing occasionally so it doesn't burn.

Chicken Tortilla Soup

2010-02-17T16:30:00.006-06:00

I have decided that I need to bump up my workouts. So on top of my regular workouts, I went to an abs class on Monday. Then it just so happens that the class I took yesterday ended up having an abs class with it too. And just to clarify, an abs class is 15 minutes of working out your ab muscles... 15 minutes!! It took me two tries to get out of bed this morning.

Chicken Tortilla Soup

Printer-Friendly Version

3 chicken breasts, cooked and shredded

1 onion, thinly sliced

2 c. diced carrots

2-4.5 oz. cans diced green chile's

1/2 t. cumin

1 t. chipotle powder

Salt and pepper

8 c. chicken broth

2 c. frozen corn

4 corn tortillas, cut in strips

Lime wedges

In large pot, saute onions and carrots for 5-6 minutes. Mix in chicken and green chile's. Season with cumin, chipotle, salt and pepper. Add chicken broth. Bring to boil and reduce to simmer. Let simmer for 15 minutes. Add corn and corn tortillas, simmer for 5-7 minutes more, or until corn tortillas have dissolved. Serve with baked or regular tortilla chips. Squeeze in lime juice.