Monday, August 18, 2014
Sunday, August 3, 2014
Sunday, July 13, 2014
Saturday, June 28, 2014
Spinach Stuffed Pork Chops
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese (I usually substitute feta)
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Wednesday, June 18, 2014
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
- Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Wednesday, June 11, 2014
Pistachio Avocado Ice Cream
Tuesday, June 10, 2014
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- ½ teaspoon garlic powder
- 4 boneless, skinless chicken breasts, cooked and shredded
- 12-15 flour tortillas
- 2 cups shredded Monterrey jack cheese
- 1 cup green enchilada sauce
- ½ cup sour cream
- In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
- Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
- Whisk together enchilada sauce and sour cream and serve with taquitos.
Friday, May 23, 2014
Coconut Lime Chicken
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped
Heat oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, sugar, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.
Tuesday, May 6, 2014
Cheesy Buttermilk Herb Bread
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp dry mustard powder
1/2 cup freshly grated parmesan
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of green onion (or chives) and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
1) Preheat oven to 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set aside.
2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, sundried tomatoes, green onion, parsley and thyme and stir them thoroughly together.
3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
5) Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf, if desired.
6) Bake for 40 - 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning onto a wire rack.
7) This loaf is best served on the same day. Wrap left overs tightly and store in fridge.Gently reheat in oven if serving later.
Thursday, April 24, 2014
Southwestern Breakfast Grilled Cheese
Wednesday, April 23, 2014
Barbeque Macaroni Salad
- 8-12 ounces turkey kielbasa, diced (or smoked turkey sausage)
- 1 pound elbow macaroni
- 1 red bell pepper, seeded and finely chopped
- 1 celery rib, finely chopped
- 4 green onions, sliced thinly
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch of cayenne pepper
- 1 cup low-fat mayonnaise
- 1/2 cup of your favorite BBQ sauce
- In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering. Add the chopped turkey kielbasa and cook until browned, about 5 minutes. Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes. Drain the pasta in a colander and rinse with cold water until cool, draining again briefly. Transfer the moist pasta to a large bowl.
- Stir in the kielbasa, bell pepper, celery, green onions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper. Let the pasta sit for about 5 minutes to absorb the flavors. Stir in the mayonnaise and barbecue sauce. Season with salt and pepper to taste and serve. The salad can be covered and refrigerated for up to 2 days. Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to it’s creamy texture.
Friday, April 4, 2014
Bacon Wrapped Chicken Breast with Spinach
Thursday, March 13, 2014
Cabbage Apple Slaw
Thursday, February 20, 2014
Zucchini and Cheese Stuffed Chicken Breast
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Line a baking dish with foil and spray lightly with non-stick cooking spray.
In a large skillet, heat olive oil butter on medium-high heat. When hot, sauté onions for 3-4 minutes, until soft. Then add garlic and sauté 1-2 minutes, or until golden. Add zucchini, salt and pepper and sauté about 3-4 minutes, stirring occasionally. Set aside to cool.
Lay chicken cutlets down on a working surface and spread 3 tablespoons of zucchini-onion mixture onto each cutlet. Sprinkle the grated cheese on top of the zucchini mixture--approximately 1/2 oz per chicken breast, or until the zucchini mixture is covered. Loosely roll each one and turn seam side down. Secure with toothpicks if necessary.
Combine breadcrumbs and grated parmesan cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in the foil-lined baking dish. Repeat with the remaining chicken. When finished, lightly spray the tops of each chicken breast with the olive oil spray.
Bake approximately 25-30 minutes. Serve immediately.
Friday, January 31, 2014
Sticky Toffee Pudding
- Preheat oven to 350 °. Butter and flour Bundt pan. Bring dates and 11/4 cups water to a boil in a medium saucepan. Remove from heat and stir in baking soda (mixture will become foamy). Set aside and allow to cool.
- Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer with paddle attachment, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan.
- Bake until a toothpick inserted into center of cake comes out clean, approximately 40 minutes. Let cool in pan on a wire rack for 30 minutes. Invert cake onto rack. Cover and let stand at room temperature.
- Bring sugar, cream, and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in vanilla. Let stand at room temperature. Rewarm gently before using.
- Cut cake into wedges. Serve with sauce and whipped cream or ice cream.
Thursday, January 23, 2014
The recipe calls for arugula as your greens, but I think any dark green lettuce (or spinach) would work well here.
Roasted Butternut Squash Salad
Friday, January 10, 2014
Super foods usually make me cringe. I associate them with over the top healthy (which I am not) which to me means weird texture and not enough flavor. But kale is another story. I'm not gung-ho enough to throw it in smoothies anymore (I tried it once and it just wasn't for me), but this massaged kale salad totally changed my mind about kale in general. It's amazingly flavorful and massaging the kale first means the texture isn't as weird. :)
I think a lot of us immediately discount steak as a healthy food. Lean poultry is not the only option if you're trying to eat better. Prepared right, protein-packed steak is great and flavorful. Try this baked steak for dinner and you'll see what I mean.
If you've got any "healthy" recipes that you don't think others would normally think of, please send them my way!
Here's to healthy, or at least healthier, eating!
Thursday, January 9, 2014
Restaurant Style Salsa
1 can (28 Ounce) Whole Tomatoes With Juice
2 (15 oz) cans diced tomatoes
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (optional)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
1-2 Tbs fresh lime juice (half of a lime)
Combine whole tomatoes, diced tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like--enough to finely dice the contents but not juice it to death. Adjust seasonings to your liking. Refrigerate for an hour before serving.