Taking a Blog Break

My dear friends, I apologize for my absence, it's been an insane but wonderful few months.  We've gotten visits from siblings, as well as both sets of parents, the kids are playing soccer and we're getting ready to pack up our things and trek across the country, visiting friends and family along the way. 

Life is exciting and busy!

And since I'm learning to let things go when I have to, it unfortunately means that I'll be going on an indefinite hiatus.  I'm hoping to return, but I can't begin to guess when.

But I hope to stay in touch!  I still pop in on your blogs regularly, and I'm usually very available on Facebook, so feel free to drop a line anytime.

In parting, I leave you with some New York pics from when my brother and sister-in-law came to town, a very fun week.

ENJOY YOUR SUMMER!

Pizza Monkey Bread

When my family gets together we love to ask each other questions like "If you could live anywhere in the world, where would it be?" or "if you could pick your real dream job, not having to worry about making enough money etc, what would you do?" or "what is your honest opinion about ."

It makes for some riveting discussions and I always end up learning something new about the very people who I grew up with.  One day someone (probably me) asked, "if you had to eat one food for the rest of your life, what would it be?"  Tough question!  Especially for a person who essentially likes everything, with the exception of goat cheese, I know, I know.

But truth me told, I'd have to say pizza.  Not a very foodie answer, but I've got to be honest.  I LOVE pizza.  And I love how versatile it is, there are endless combinations which would keep it from ever getting boring.  Plus, I mean, c'mon, it's pizza.  It's hot, gooey, comforting, full of flavor, and always ready for a party. 

I got really excited when Barbara from Barbara Bakes posted her Pizza Monkey Bread.  Not only does it have all the great elements of a food I already love, but it's in a different and fun form that kids love.  Who wouldn't want to tear off a piece of this and dunk it into it's warm, homemade marinara.  It really is a party.

Click here for the original recipe and for a great video on how to make them.  Enjoy!

Creamy Enchilada Soup with Black Beans

My heart goes out to the victims and families in Boston.  I hope that they find peace and healing during such a difficult time. 

It's finally starting to warm up out there!  The sun is starting to come out and I'm sure we can all relate when I say that it feels like Prozac from the sky!  Oh how I love the sun.  But, it's still not too warm for another rich and creamy soup to keep us company during the cooler evening.  I made this after discovering a random block of cream cheese in my fridge.  I'm sure at some point I had a reason for purchasing it, but it had long escaped me, never to return.  However, I'm glad I did, because otherwise this soup never would have made it's grand entrance into our home.

I know I've mentioned this before, but I love salsa verde.  I love ANYTHING that calls for it, so I knew that I would love this soup before ever trying it.  It's got such a smooth texture, but a nice tangy flavor, making for a very satisfying meal.  The rice and beans really bulk it up too.  The only change I would make for next time is only adding a half a block of cream cheese instead of the entire thing.  It would be enough to make it creamy, but not quite as thick.

Creamy Enchilada Soup with Black Beans
Adapted from Scattered Thoughts of a Craft Mom

Ingredients

32 oz chicken broth
2 cans of green enchilada sauce (I used Trader Joe's salsa verde.  It packs a punch, but I liked it.)
3/4 cup water
2 tablespoons ground cumin
1 tablespoon chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup corn, canned, fresh or frozen
 24 oz chicken breast, cooked and shredded, or chopped
1 can black or white beans, drained and rinsed
1 block cream cheese (I used reduced fat), cut into cubes
3/4 cup dry rice
salt and pepper to taste

Garnish
cilantro
tortilla chips
cheddar cheese
avocado
green onions

Directions

In a large pan, combine broth, enchilada sauce, water, cumin, chile powder, onion powder,  and garlic powder.  Bring to a boil.  Add rice and lower heat to a simmer.  Cook for about 30 minutes, until rice is cooked through and soft.  Add corn (no need to thaw if frozen), beans, and chicken.  Cook for about five minutes.  Add cream cheese, stir until melted and combined.  Remove from heat, and serve.  Garnish as desired.

Clam Chowder

When I was about twenty-three I took a week long trip to San Francisco.  I immediately fell in love with that glorious part of our country.  The wharf, the trolleys, the funky winding roads, I couldn't get enough.  And of course, one thing I got plenty of, besides truckloads of Ghirardelli chocolate, was lots of creamy clam chowder.  Sitting in an outside cafe, right next to the water and a slab of barking seals, eating fresh clam chowder out of a sour dough bread bowl was about as close to heaven as it's going to get for me!

And while this isn't being eaten out of a homemade sour dough bowl, it's still pretty delicious and definitely reminds me of my blissful week in the Bay Area.  A rich, creamy, chowder chock full of all you love about clam chowder, with less calories.  Bacon, potatoes, lots of clams, and a thick broth, which has a slight and delightful sweetness thanks to the white wine.

For the bread bowl, since I just didn't have it in me to bake me own, I just hollowed out a store bought kaiser roll.  It actually held up very nicely and made the perfect amount to feel warm and satisfied.  My kids also thought being served out of a roll was the coolest thing ever!

Clam Chowder
Adapted from The New Way to Cook Light

Ingredients

1 1/2 cups chopped onion, divided
1/2 cup unoaked chardonnay (I used white wine)
1 (8 oz) bottle clam juice
1 bay leaf
1 tablespoon butter
1 slice bacon, chopped
3 cups diced red potato
1/2 cup chopped celery
1/8 teaspoon ground red pepper
3 tablespoons all purpose flour
1/3 cup water
3/4 cup half and half (I used fat-free)
3/4 cup reduced fat milk
2 cans chopped clams
2 tablespoons chopped chives
1 teaspoon chopped thyme

Directions

1.  Combine 1/2 cup onion, wine, and next 2 ingredients (through bay leaf) in a Dutch oven over medium-high heat; bring to a boil.  Cover and cook 2 minutes; strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid.

2.  Wipe pan clean.  Melt butter in pan.  Add bacon to pan; saute 3 minutes.  Stir in remaining 1 cup onion, potato, celery and red pepper; saute 4 minutes.  Stir in flour; cook 1 minute.  Stir in cooking liquid and 1/3 cup water; bring to a boil.  Cover, reduce heat, and simmer 30 minutes, stirring occasionally.  Stir in clams, half-and-half and milk; cook 1 minute or until heated.  Stir in herbs.

Buffalo Chicken Meatballs

As I mentioned in my last post, I'm currently enamored with all things buffalo chicken wings.  It's a fairly new obsession, but there is just something about that tangy, messy, meaty phenomenon that I can't get enough of.

 Since hot wings are typically a bit spicy for kids, I thought I'd tone it down by making these wonderful Buffalo Chicken meatballs.  Since the sauce is incorporated right into the meat with blue cheese, and other seasonings, it has great flavor without so much heat.  Of course, if you're like me, you're going to drench it in sauce and blue cheese before popping it in your mouth because you LOVE that flavor!

Serve this up with celery as a great appetizer for just about any occasion.  The original recipe can be found HERE at Shrinking Kitchen (yes, this is a skinny recipe too!!)

Spinach and Smoked Gouda Quiche

 After a lot of contemplation, my husband and I have concluded that we eat enough eggs in this house to make it worth owning a few chickens.  Seriously, if the end of days were to come, we will have to be sure to have a cellar packed with nothing but eggs, and perhaps a bit of chocolate, and we would be just fine.  Every single morning all of us enjoy eggs, cooked a variety of different ways.  My son relies on them so much that if for whatever reason he misses them in the morning, he will insist on eating them for lunch.

So when I sat this savory pie in front of them and told them it was "egg pie," there was rejoicing around the table, and everyone ate happily ever after.

The flavors in this are just lovely, slightly smoky, and ever so creamy with the smoked Gouda.  The spinach gives it a perfect pop of color and texture that really brings it all together.  I served this with a salad and sauteed veggies for a delicious meatless meal.

Spinach and Smoked Gouda Quiche
From The New Way to Cook Light
(Be sure to either start the crust early in the day so it can chill, or make the night before)

Ingredients

CRUST:
6 tablespoons butter softened
2 tablespoons 1% milk
1/4 teaspoon salt
1 large egg yolk
1 1/4 cup flour

FILLING:
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced green onions
3 cups fresh baby spinach
1 cup 1% low-fat milk
3/4 cup grated smoked Gouda cheese
3/4 teaspoon salt
dash of grated nutmeg
3 large eggs

Ingredients

1.  To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Combine 2 tablespoons milk, 1/4 teaspoon salt, and egg yolk in a small bowl; stir well with a whisk.  Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to milk mixture; beat just until combined.  Press mixture into a 4-inch circle on plastic wrap cover.  Chill for 1 hour.

2.  Preheat oven to 350�.

3.  Unwrap and place chilled dough on a lightly floured surface.  Roll dough into a 10-inch circle.  Fit dough into a 9-inch pie plate.  Freeze 15 minutes.  Bake at 350� for 25 minutes or until lightly browned.  Cool.

4.  To prepare filling, heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add onions; saute 5 minutes or until tender.  Add spinach, saute 2 minutes.

5.  Combine 1 cup milk and next 4 ingredients (through eggs) in a bowl, stirring well with a whisk.  Stir in spinach mixture.  Pour filling into crust.  Bake at 350� for 35 minutes.

Serves 10

Per Serving: 205 cal, 12.9g fat, 7.3g prot, 15.4g car, 11g fiber

Linked with Taste and Tell Thursdays

Thai Chicken Salad with Peanut Dressing

 I eat a salad for lunch almost every single day.  I love filling a bowl full of bright greens and other colorful veggies for a healthy midday meal.  But if you're going to have a salad every single day, you've got to be careful to keep it interesting, otherwise you'll get so bored that you'll end up coveting your sons mac and cheese and pigs in a blanket (not that I have ANY idea what that's like.)

This is a salad that I'm already looking forward to making again.  I love peanut sauce, so to have an entire salad coated in it's velvety, sweet flavor is just heaven.  There is a lot you can add to this salad to keep it fun, hot cooked rice noodles, crispy wonton strips, chopped sweet peppers, or you could sub shrimp or pork instead of chicken. 

Thai Chicken Salad with Peanut Dressing
From The New Way to Cook Light

Ingredients

6 cups torn romaine lettuce
2 cups shredded skinless, boneless cooked chicken breast (go rotisserie!)
2 cups fresh bean sprouts
1 cup shredded carrot
3/4 cup sliced celery
2/3 cups light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
2 tablespoons lower sodium soy sauce
1 tablespoon fresh lime juice
1/8 tablespoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges, optional

Directions

Combine first five ingredients in a large bowl.  Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan, bring to a boil.  Reduce heat, and simmer 5 minutes, or until mixture thickens slightly, stirring occasionally.  Remove from heat, and cool 2 minutes.  Pour warm coconut milk mixture over lettuce mixture.  Sprinkle with peanuts, and serve with lime wedges, if desired.  Serve immediately.

Serves 4

Per Serving: 262 cal, 11g fat, 27g prot, 17g carbs, 4g fiber

Linked up with Taste and Tell

Bacon and Pepperoncini Stuffed Sweet Peppers

Around Superbowl time a friend and I were commiserating about the fact that our disinterest in sports excludes us from all the great sports fare.  So, our Non-Superbowl, Superbowl party was born.  It basically meant all the game food, none of the game.  Score for us!  (Yes, that's right, I'm not a sports fan, but I'm still a real nice gal, honest!)

Don't you love this colorful bouquet of peppers.  I like to consider this my attempt at being responsible, by bringing veggies that haven't been dunked in hot oil.  Instead they've been stuffed with cheese!  I'll admit that I took a small leap of faith making these, I'd never had anything like this, so I had no idea what to expect.  Let me just tell you, these little babies are TASTY!  Sweet crunchy peppers, stuffed with a creamy filling that has a great tangy/smoky combo.  They would make the perfect appetizer for a party, luncheon or baby/bridal shower.  You've got to give these a try.

Bacon and Pepperoncini Stuffed Sweet Peppers
From The Shrinking Kitchen

Ingredients

2 teaspoons olive oil

2 slices turkey bacon, chopped (I used reduced fat center cut bacon)

1 cup chopped red bell pepper

2 green onions, diced

10 pepperoncini peppers, stems removed and roughly chopped

4 ounces light cream cheese

20 mini sweet bell peppers

 

Directions

 

Wash and cut the stems off the mini bell peppers and set aside.  In a non stick skillet, heat the olive oil.  Add the bacon and saute for a few minutes until it starts to crisp.  Throw the green onions and chopped red bell pepper in with the bacon and continue to saute until the peppers are softened.  Scrape the bacon/onion/bell pepper into the bowl of a food processor and pulse a few times.  Add the cream cheese and pepperoncinis to the food processor and pulse till combined. If the mixture is too thick, add a little juice from the pepperoncini jar.  Spoon the cream cheese mixture into a zip top bag.  Snip off a tiny piece of one corner of the bag.  Fill the cavity of each mini pepper with the cream cheese mixture.  Chill the filled peppers until ready to serve, or at least an hour.  (I thought they were even better the next day.)

, 

Lemon Graham Squares

I spend every Tuesday evening meeting with the youth group in our church.  It keeps me really busy but has turned into the highlight of my week.  I know teenagers sometimes get a bad wrap, but our kids are awesome!  So driven, so bright and energetic, and so kind to each other.  No Mean Girls in this crowd.  Their great vibes are so infectious, I always leave feeling younger and fortunate to be around such great young people.

 Regardless of what we might be doing that night, (service project, building skills, working towards goals), food is almost always involved, and I am always happy to provide it.  It gives me a chance to experiment with delicious looking treats without actually having to have them in the house.  I found these lemon graham squares on Debbie's blog at the Friday Friends and instantly fell in love.  How can you not love a tart lemon filling between two layers of cookie crumbs?  I made them once for our church group, and then a new batch the very next day to hoard at home.  Yeah, so much for getting them out of the house!

Lemon Graham Squares
Found at The Friday Friends

Ingredients

1 can (14oz) sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups graham cracker crumbs (exactly one plastic packed stack of graham crackers)
3/4  cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp baking powder
dash salt
1/2 cup melted butter

Directions

In a bowl, combine the milk and lemon juice, mix well, set aside. In another bowl, combine the cracker crumbs, flour, brown sugar, baking powder and salt. Stir in butter until crumbly.

Press half of the crumb mixture into a greased 9-inch square baking dish.  Pour lemon mixture over crust; sprinkle with remaining crumbs.   Bake at  375F for  20-25 minutes or until lightly browned. 

Cool in pan on a wire rack.

Cut into bars.

Shared with Taste and Tell Thursdays

White Beans with Prosciutto

For dinner it always seems like I work really hard on a main dish, but then my side dishes always end up being...how you say...LAME.  It usually ends up being a mess of veggies roasted on a cookie sheet, or on my most desperate nights, some medley from a can or frozen bag.  I let it pass on the merit that we actually have some sort of green on our plate at all, but sometimes it's nice to have a thought out side dish to really complete the meal.

I rarely serve beans as a side dish, which is a shame, because they're awesome.  They're creamy, filling and lend themselves to a ton of possibilities.  I loved these white beans with prosciutto.  They are packed with flavor, but aren't too overpowering to sit alongside the main course.  The fresh herbs and white wine make them taste very fresh and bright, with just a hint of smoky/salty from the prosciutto.  Enjoy!

White Beans with Prosciutto
From The New Way to Cook Light

Ingredients

2 teaspoons extra virgin olive oil
1/4 cup finely chopped red onion
2 teaspoons minced fresh garlic
1/2 teaspoon minced fresh rosemary
2 tablespoons dry white wine
3 tablespoons fat-free chicken broth
1/4 teaspoon black pepper
1 can cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 ounce thinly sliced prosciutto, chopped

Directions

Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Add onion to pan; saute 2 minutes.  Add garlic and rosemary; saute 30 seconds.  Add wine; cook until liquid evaporates.  Add broth, pepper, and beans; cook 3 minutes or until beans are thoroughly heated.  Stir in parsley adn prosciutto.

Serves 4: 1 serving is 1/3 cup

Per Serving: 94 cal, 31g fat, 5.9g prot, 10g carb, 2.9g fiber

Salsa Verde Chicken and Dumplings

First of all, a very belated thank you for all the sweet comments about our upcoming move this June.  In all honesty, I'm experiencing a bit of denial.  As excited as I am to go, I'm also sad to leave a place that I'm just now becoming comfortable in.  We've been really lucky to meet some awesome people in New Jersey, not to mention how great it is having NYC so dang close.  But, life is an adventure and I'm ready to soak in all that California has to offer.

And even though I haven't started buying boxes or searching for apartments, I have become painfully aware of how much food I really don't want to move across the country, or throw away.  Once again it's a race against the clock to eat all of the random freezer and pantry items that I tend to collect.  And for some unexplainable reason, I'd managed to accumulate about five big jars of salsa verde.  Every time I go to Trader Joe's I have to buy some, even if I'm already drowning in it.  It's a compulsion.

So I was very excited to find this recipe at Kevin and Amanda's site.  And let me tell you, chicken and dumplings do not get better than this.  So creamy, with big chunks of chicken and soft fluffy dumplings, it's as close to wrapping yourself in a warm blanket as it gets.  The salsa verde adds a great twist, giving it just a big of tang, and a delicious flavor.  My only regret was not adding more veggies in it.  Next time I'll definitely be adding handfuls of carrots, celery and peppers for more nutrition and color.

Salsa Verde Chicken and Dumplings
Borrowed from Kevin and Amanda

Ingredients

For the Sauce:
4 tablespoons butter
1/2 cup all-purpose flour
2 cups chicken broth
1 jar (16 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk (or 2/3 cup half and half)
18 oz (about 4.5 cups) cooked, chopped chicken, I used rotisserie

For the cornbread:
1 cup milk
3 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 � 1/2 cup thinly sliced scallion greens

Directions

1. Sauce: Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet. Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly. Stir in chicken and turn heat to low to keep warm.

2. Cornbread: Meanwhile, heat milk and butter in a small saucepan until melted and steamy. Combine flour, cornmeal, baking powder, salt, and scallions in a separate bowl with a fork. Pour in milk mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.

3. Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through, and the edges are crisp and golden brown.

Banana Chocolate Chip Baked "Donut Holes"

One great memory I have of my childhood were all the homemade treats my mom made for us as kids.  There was nothing better than walking through the door to the scent of homemade cookies or a fresh batch of muffins.  Any troubles that may have happened at either school or work were immediately forgotten to the promise of a warm baked good in your belly.

Lately I've been trying to offer the same thing to my kids.  The cheers alone when I announce what will be coming out of the oven soon make it all worth it.  These mini banana muffins, or should I say "donut holes" were a particular hit.  I call them donut holes because the original recipe is actually of a baked donut, but since I don't have the right pan for that, this is what we did instead.  Since it's meant to be a baked donut, they are a bit denser and chewier than a traditional cakey muffin.  They are also a snap to make, and use Greek yogurt, adding more protein and less fat.

Banana Chocolate Chip Baked "Donut Holes"
Adapted from Janie's Kitchen

Ingredients

1 cup Mashed Ripe Banana (Roughly 2 small bananas)
1/2 cup Sugar
1/2 cup Fat Free Greek Yogurt 
1/4 cup Unsalted Butter (Melted)
2 Eggs (Room Temperature)
1 teaspoon Pure Vanilla Extract
2 cups White Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mini Chocolate Chips


Topping (If Desired)
1/4 Cup Sugar
1 Tb Cinnamon

Directions

Preheat the oven to 325.

Using the electric mixer with whisk attachment, add mashed banana, sugar and Greek yogurt.  Mix until incorporated.

Add melted butter, eggs, and vanilla extract, and mix.

Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated.  Do not overmix.

Using a spatula, fold in chocolate chips.  With a spoon, scoop batter into sprayed mini muffin cups.  Fill until 3/4 full.

Either sprinkle cinnamon sugar on before baking, or dip in melted butter and dip in cinnamon sugar AFTER baking.  I did the first to save on calories, although I have no doubt that the latter choice is amazing.

Bake 12-15 minutes, until mini muffin is slightly springy and golden brown.

Pumpkin Cornbread Muffins

Is there anything better than a chunk of warm cornbread next to a hot bowl of full flavored chili?  Especially when the cornbread is slightly sweet, soft in texture, and the perfect palate for butter, honey, or jam?  Nope, there really is nothing better!  (Well, except maybe a Swedish massage or an all expense paid trip to Tahiti, but let's focus on the simple things.)

I made this to accompany the delicious Chicken Barley Chili I featured in my previous post.  It was the perfect side kick to the robust flavors.  The pumpkin really does something to the flavor of the cornbread, not to mention the beautiful orange hue it gives.  And forget about dealing with anything dry or crumbling, these are so soft, you could eat them plain, I did!

This whole meal was a total kid pleaser!  I fed five kids with this and every single one of them ate everything, some even asking for seconds.  Definitely a keeper.

Pumpkin Cornbread Muffins
By Nancy Creative

Ingredients

1 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar, packed
1 cup yellow cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup plain yogurt 
1/4 cup canola oil
1 Tablespoon molasses
1/2 Tablespoon honey

Directions

Preheat oven to 375 degrees F. Grease an 8�8? baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.
In a large bowl, beat eggs, then stir in the pumpkin puree, plain yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8�8? baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8�8? pan) at 375 degrees for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).

Southwestern Chicken Barley Chili

I'm sitting here thinking of something witty, or charming, or at best, slightly interesting to say.  But it's late, and as my eyes glaze over while I'm staring helplessly at the screen, I suddenly discover that in the picture above you can see my reflection.  In the spoon.  Of me taking said picture.  Ha!

Okay, rather than try to be cute, here goes.  Make this chili!  The flavors in it are so rich and warm and addicting, you will not want to stop eating this.  My son and I happily gobbled this up for lunch two days after eating it for dinner, and that boy hates being fed leftovers.  It's also filling, belly warming, comfort food, without being creamy or too heavy.  Just the thing for those cold snow covered days!

Southwestern Chicken Barley Chili
Ever so slightly adapted from Mel's Kitchen Cafe

Ingredients

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I used chopped rotisserie chicken)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
garlic salt, to taste, I put that stuff in everything, it's a sickness, I can't help it
chopped cilantro (optional)
shredded cheddar (optional)
tortilla chips (optional)
avocado (optional)

Directions

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Add garlic salt to desired taste.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Chicken Salad Sandwiches

 

Lately I've been craving summer and all that it entails.  Just the thought of getting a tiny burn on my cheeks and nose puts me in a good mood.  One huge summer activity in our family is getting the boat on the lake and spending the day skiing, swimming, or sometimes even just docking the boat and enjoying the beautiful day under a tree.

One of the most enjoyable parts of the day are the epic picnics that my mom packs.  This woman's ability to pack an amazing spread will go down in history.  Always so much food, always an abundance of paper and plastic ware and everything is always delicious!  

One item that I continuously request now are my mom's chicken salad sandwiches.  I didn't know how much I liked chicken salad until the day I tried hers.  What baffled me was how simple they were to make.  No secret ingredients, no complicated technique.  Just good fresh ingredients, light mayo and seasoned salt, that's it!  And it's amazing every time!

As a quick side note, I don't actually measure my ingredients when making stuff like this.  These are estimates.  But don't sweat it, do everything to your own personal taste, I don't think it's possible to screw this up.

Chicken Salad Sandwiches

Ingredients

3 cups chopped cooked chicken (I use rotisserie)

1/2 cup chopped celery

1/2 cup chopped red pepper

1/4 cup chopped green or red onion

1/4 cup chopped almonds

1/4 cup dried cranberries (optional)

1/2 cup chopped apple (only do this if you plan to serve it immediately.  If not either omit, or add right before serving, otherwise it will make salad watery)

1/2-1 cup light mayo (add or subtract according to how creamy you'd like it.)

1 tablespoon Seasoned Salt (add or subtract to taste, I like mine fairly strong)

Pepper to taste

Directions

In a large bowl combine all ingredients except mayo, seasoned salt, and pepper.  In a small bowl, mix mayo, seasoned salt, and pepper and add to salad.  Toss to coat.  Serve either on a bed of lettuce, sandwich bread, or croissants that have been split lengthwise. 

Lemon Blossoms

 I've never considered myself much of a girly girl.  My hair and makeup rarely takes longer than twenty minutes, I say 'dude' way more than I should, and I consider having to wear skirts and high heels some kind of medieval torture.

But, that doesn't mean that I don't like to be pampered, and if I have the funds, you best believe that I'd be getting myself massaged, facialed, and manicured on a regular basis.  So, when I found out that the youth in our church wanted to throw a spa party, I was on. board.

To my absolute delight, I was assigned to bring spa treats.  Where do I even begin?  I wanted something sweet, and dainty, and bite sized.  The perfect treat for primping.  Lemon blossoms?  No brainer.

 How can you not love a bite sized morsel of sunshine?  These take no time at all to make, are cute as heck, and taste so sweet and bright that you might actually see cartoon birds tweeting at your window.  Make them and enjoy dude!

Lemon Blossoms
By Paula Deen

Ingredients

1 (18.25 oz. box) yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

 

Directions

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

 

Mushroom, Corn and Poblano Tacos

My husband and I went to The Melting Pot last night to celebrate his good news.  He's been wanting to go FOREVER, and thanks to some wonderful friends who provided a gift card, we were finally able to.  I was a little hesitant about it, not that I don't love dipping a variety of tasty morsels into delicious hot grease, please, that's what dreams are made of!  But, since the holidays, I've been trying a lot harder to eat healthier, and cheese and chocolate fondue, unfortunately, do not fit into that category.

But, as the young kids are saying, YOLO!  This was, after all a celebration!  So I dunked, and dipped and laughed the night away with my husband, sans kids, an absolute treat that we do not get to enjoy often.

But now the cheese and chocolate high has worn of and I'm suffering from what can only be described as a Fondangover.  You pretty much treat it like a regular hangover, take Advil, no loud noises, lots of water and keep the lights down.  And now the only thing I'm craving are crispy, cool veggies that have not been swimming in a vat of oil and wine (not that there's anything wrong with that.)

These veggie tacos are just the ticket to feeling like myself again.  Meaty mushrooms and flavorful black beans, corn and poblano peppers, topped with a soft, salty queso fresco make for a mouthful of freshness and nutrition.  They are quick to make and delicious for any time of year, but especially for days when you may be waking up with shame from late night fondippery.

Mushroom, Corn, and Poblano Tacos
Cooking Light November 2011

Ingredients

2 tablespoons olive oil, divided
1 (8-ounce) package presliced mushrooms
1 cup prechopped onion
1 teaspoon dried oregano
1 teaspoon bottled minced garlic
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1 poblano chile, chopped (about 1/2 cup)
1 1/2 cups frozen whole-kernel corn
1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
 1/4 cup salsa verde
1 tablespoon fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon salt
8 (6-inch) corn tortillas
3/4 cup (3 ounces) crumbled queso fresco
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
8 lime wedges

Directions

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms to pan; cook 4 minutes, stirring occasionally. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally. Add corn and beans to pan; cook 4 minutes, stirring occasionally. Remove pan from heat; stir in salsa and next 3 ingredients.

2. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream. Serve with lime wedges

Per Serving (one serving is 2 tacos): 390 cal, 14.4g fat, 15.6g prot, 56.6g carb, 9.8g fiber, 

Five Spice Chicken with Jade Rice

 

It's been a very good week for our family.  After the disappointment of not getting accepted in a surgical residency last year, Glenn got in for this year!  We're heading to Loma Linda California this summer!  It's quite the move, going from New Jersey to California, but we're so relieved and excited about the adventure. 

But now we talk about food, which today is this wonderful Five Spice Chicken that I found on Rebecca's blog a few months ago.  I adore dinners like this, rich in flavor, nutritious, but also quick and easy to make, perfect for the weeknights.  I think the five spice powder is completely underused, it's such a gorgeous aromatic spice, which is perfect for chicken.   


Five Spice Chicken with Jade Rice
From Chow and Chatter

Ingredients

Chicken

1/2 teaspoon 5 spice powder

1/2 teaspoon ginger/garlic paste

one tablespoon rice wine vinegar

2 tablespoon soy sauce 

dash of sesame oil 

6 bone-in chicken thighs and drumsticks

Rice
1 cup cooked rice
1 cup spinach
2 cloves of chopped garlic
2 eggs whisked a little with a pinch of salt and pepper
dash of soy sauce
1/4 an onion chopped

Directions 

Combine the ingredients for the chicken marinade and marinate the chicken in it for 2-3 hours.

Roast in oven, covered, at 350 for 20 minutes and then another 15- 20 minutes uncovered.

For the Jade fried rice, saute the garlic and onion until soft. Add the spinach until cooked down.   Add rice, cook to combine, about 3 minutes.  Add egg and stir until egg is completely cooked.