Jul 18

Dijon Chicken and Pasta

This dish is both quick and easy for either a weekday meal or an impressive dinner party. A creamy sauce seasoned with garlic, white wine and Dijon mustard over chicken and pasta will have your family and friends wanting more. This is also a great dish to use spiralized veggies instead of pasta for those cutting carbs. Enjoy!

Dijon Chicken and Pasta
3/4-lb pasta, cooked
4 boneless skinless chicken breasts
1 C. sliced crimini mushrooms (or mushroom of choice)
3 Tbsp. olive oil
Salt and pepper
4 cloves minced garlic
4-oz. white wine (or chicken stock)
2 C. whipping cream
3 Tbsp. Dijon mustard
Salt and pepper

Heat olive oil in a large frying pan over medium low heat. Season chicken breast with salt and pepper and add to the frying pan cooking until the juices run clear.

Remove chicken from pan and hold in a warm oven. Add the minced garlic to the pan cooking for a minute or less-do not burn. Add the white wine to the pan simmering until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to taste.

Simmer until sauce thickens enough to coat a metal spoon. Return chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked pasta.

Jul 10

Baked Spaghetti Squash Boats with Grilled Chicken

Okay, I had never tried spaghetti squash before having this dish since I am not big on squash period. I was surprised that my husband and I both liked it. This is a very simple dish to prepare even if you make your own marinara sauce like I did. If you only have chicken breast instead of cutlets just pound them down to the same size. Simple and delicious! Enjoy!

Baked Spaghetti Squash Boats with Grilled Chicken
2 medium or 1 large spaghetti squash
salt, pepper to taste
4 thin chicken cutlets
garlic powder & oregano
2 C. warm marinara sauce
1/2 C. shredded mozzarella
1/2 C. fresh grated Parmesan

Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Grill chicken over medium-high heat, about 3-5 minutes.

Remove the spaghetti squash from the oven and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.

Jun 16

Ricotta Meatballs

This beautiful idea for a tender, moist meatball comes from celebrity chef Fabio Viviani. Ricotta cheese is added to these meatballs as a foolproof way of avoiding a dry meatball. Cooking the onion and garlic before hand will caramelize the sugars in the onion and mellow the garlic flavor. The olive oil brushed on before baking prevents moisture from escaping from the meatballs so they stay juicy and tender. Enjoy!

Ricotta Meatballs
1 medium yellow onion, diced
2 Tbsp. minced garlic
1-1/2 Tbsp. olive oil
1 egg, lightly beaten
1-1/4 lb. ground beef
1/2 C. freshly grated Parmesan cheese
8-oz. whole milk ricotta cheese
1/2 C. panko bread crumbs
1/4 C. fresh parsley, chopped
1/4 C. fresh basil, chopped
Marinara sauce

Preheat oven to 350 degrees. Prepare a baking pan with cooking spray or use parchment.

In a medium skillet cook onion and garlic in 1/2 Tbsp. of the olive oil 8 minutes or until translucent. Let cool. Meanwhile, in a large bowl combine egg, ground beef, Parmesan, ricotta, panko, parsley, basil, 1/4 tsp. salt, and 1/8 tsp. pepper. Add onion mixture. Using your hands, mix to combine. Shape into 2-in balls. Place on prepared pan.

Brush or drizzle remaining 1 Tbsp. olive oil on meatballs. Bake 22-25 minutes or until just cook through (165 degrees). Meanwhile, in a saucepan bring marinara sauce to boiling. Add meatballs; coat with sauce. Simmer 5 minutes.

Yields: 24-28 meatballs

Jun 12

Apple Cinnamon Oatmeal

Start your morning with a delicious bowl of warm oatmeal with chunks of apple, crunchy walnuts, and flavored with honey and cinnamon. Forget about those packets of oatmeal that have additives your body doesn’t need and take just a few minutes to prepare a bowl of oatmeal with fresh ingredients. It is so worth it! If you don’t care for milk in your oatmeal you can substitute with water. Enjoy!

Apple Cinnamon Oatmeal
1/2 Tbsp. unsalted butter
1 medium crisp apple, about 1-1/2 cups diced
pinch of salt
2 C. milk
1 C. old fashioned oats
1/2 C. chopped walnuts
1 tsp. cinnamon
3 Tbsp. honey, plus a little more to drizzle on top
extra milk if desired

In a medium saucepan, melt the butter over medium high heat. Add 1 cup of the apples, sprinkle in the salt and cook for 2-3 minutes until they are softened.

Pour in the milk, and when it starts to get hot add the oats and reduce the heat a little. Cook, stirring occasionally for about 3 more minutes.

Add the walnuts, cinnamon, and honey.

Continue cooking until most of the liquid is absorbed. Divide between bowls, sprinkle each with the remaining apples, drizzle with a little more honey, and splash with milk if desired.

May 16

Seasoned Salt

Looking through my spice cabinet for seasoned salt I found an old bottle and decided to look at the ingredient list. Surprise, not all of the ingredients were spices, some where chemicals. Well, that was easy to fix. Tossed out that bottle and found a great combo of spices that were already in my cabinet to make my own seasoned salt. So simple, and better for you. Enjoy!

Seasoned Salt

1/4 C sea salt
4 tsp. ground black pepper
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper

Stir all ingredients in an airtight container, seal, and shake to combine.

Apr 28

Black Bean Queso Dip

Everyone will love this cheesy black bean queso dip! The pepper jack cheese provides a nice pop to the dip without too much heat, but you could easily use Monterey jack or another creamy cheese of your choice. Quick and simple even for a last-minute appetizer. As a warning, you will find this difficult to stop eating! Enjoy!

Black Bean Queso Dip
3/4 C. tomatillo salsa verde
15-oz. refried black beans
8-oz. cream cheese, softened
1/4 tsp. cayenne pepper
8-oz. pepper jack cheese, freshly grated, plus a few extra
ounces for topping
1-oz. grated mozzarella, for topping
1/4 tsp. red pepper flakes for topping
1/4 tsp. dried parsley for topping
tortilla chips and veggies for dipping

Pre-heat oven to 350 degrees. Combine your beans and green salsa in a well-seasoned cast iron skillet on medium heat, stirring frequently.

Add softened cream cheese, and cayenne pepper, and mix thoroughly. Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate. Taste and if needed season with salt.

Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees for 10-15 minutes or until hot and bubbly. To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so.

Leftovers can be stored for up to 4 days in a covered bowl in the refrigerator and reheated in the oven or microwave.

Apr 19

Chicken and Dumplings

Once again, a Tyler Florence recipe has wowed me and has become a favorite of mine. As we all know, chicken and dumplings is not a quick meal to prepare, but this recipe is so worth the time. The chicken can be cooked ahead of time, shredded and both the chicken and stock can be refrigerated. The stock adds so much flavor to this dish. Enjoy!
Chicken and Dumplings

Chicken and Stock:
1 (3 to 3 1/2 pound) whole chicken
2 bay leaves
6 sprigs of thyme
4 to 5 black peppercorns
1 head garlic, split through the equator
2 Tbsp. salt

Buttermilk-Chive Dumplings:
2 C. flour ( I used Einkorn)
1 Tbsp. baking powder
1 tsp. salt
2 eggs
1/4 C. chopped chives
3/4 to 1 cup buttermilk

Sauce:
2 Tbsp. butter
2 Tbsp. oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 C. flour ( I used garbanzo bean flour)
6 C. chicken stock (from cooking chicken)
1 C. frozen peas
1 C. frozen pearl onions
1/4 C. heavy cream
Freshly ground pepper, for garnish
Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender.

When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Mix the dry ingredients in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare the sauce:

In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

Apr 14

Grilled Avocado Halves with Cumin-Spiced Quinoa Salad

Grilled avocados? Yes, what a great way to add another delicious flavor to quinoa salad plus a little elegance! The avocados are on the grill for 5 minutes or less and will add a slight smoky flavor to this dish. So next time you are grilling toss a few on the grill and enjoy!

Grilled Avocado Halves with Cumin-Spiced Quinoa Salad
For the grilled avocados:
3 avocados
1 to 2 Tbsp. olive oil
2 lemons, juiced
Salt and pepper to taste

For the salad:
1 C. dry quinoa
3 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 tsp. maple syrup
2 tsp. Dijon mustard
1 tsp. ground cumin
1/2 tsp. salt
Black pepper to taste
1 C. diced cucumber
1 C. diced red bell pepper
1/2 C. raw corn kernels (about 1 ear)
1 can black beans, rinsed
10 to 15 basil leaves, cut in chiffonade (thinly sliced)
1/4 C. chopped fresh cilantro (optional)

Place quinoa in a medium size pot with 2 cups of water and a pinch of salt. Bring the water to a boil, then reduce it to a simmer. Cover the quinoa and simmer for 15 minutes, or until all the liquid has been absorbed. Fluff the quinoa with a fork and allow it to rest, covered, for 10 minutes.

While the quinoa cooks, cut the avocados in half and remove the pits. Brush the lightly with olive oil and drizzle with lemon juice. Sprinkle with salt and pepper. Place the avocados, cut side down, on the grill. Allow them to cook for 5 minutes, or until they have nice grill marks. Remove them for the heat and set aside.

In a small bowl, whisk together the olive oil, vinegar, maple syrup, Dijon mustard, cumin, salt and pepper to taste.

To a large mixing bowl, add the cook quinoa, cucumber, pepper, corn, black beans, basil, and cilantro. Dress the salad and toss gently. Season to taste.

Fill each avocado half til it’s brimming over with the quinoa salad. Serve, and if desired garnish with extra cilantro.

Mar 20

Slow Cooker Garlic Parmesan Potatoes

These crisp-tender potatoes, which are loaded with garlic Parmesan flavor, are one of the easiest side dishes you will prepare. Whether you are cooking for a special meal or your family’s weeknight dinner these potatoes will delight. Enjoy!

Slow Cooker Garlic Parmesan Potatoes 3 lbs baby Dutch yellow potatoes, halved
2 Tbsp olive oil
2 Tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried dill
Salt and pepper, to taste
1/4 C freshly grated Parmesan
2 Tbsp chopped fresh parsley

Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Mar 02

Grilled Honey Mustard Chicken

Here’s a grilled chicken recipe that will perk up your routine weeknight menu or impress everyone at your next cookout. The whole grain mustard not only looks impressive and taste amazing, but it adds a nice bite to the sauce. Feel free to leave out the cayenne pepper, but it does not make this sauce hot. The prep work for the sauce is super easy and quick also. Enjoy!

Grilled Honey Mustard Chicken 1/2 C. whole grain mustard
1/2 C. honey
juice of 1/2 a lemon
1 garlic clove, minced
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne Pepper
4 boneless skinless chicken breasts

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.

Preheat the grill on medium-high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.

Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.