- 2 pie crusts (eventually I will make my own, but this time I just bought frozen)
- 2 tbs cinnamon
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar (I like the dark brown sugar)
- 1/4 cup water
- 6-8 Granny Smith apples
Friday, September 30, 2011
Monday, August 29, 2011
Chicken Kebabs and Citrus Pico w/ Herbed Couscous
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder (leave this out for yellow)
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, bell pepper, or any other vegetables you want to include on the skewers, cut into 32 (2-inch) pieces
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper (leave this out for yellow)
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado
1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. Thread 4 onion pieces, bell peppers, and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. Combine and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado right before serving.
Monday, July 25, 2011
One of the first meals I cooked when we moved in last week was a dish I found on the Cooking Light website. I find some of the greatest recipes from there and it is the magazine subscription I have had for years and will never give up! Here is the recipe, with my caveats and additions of course. It's really easy to make and is only 202 calories per serving (this was just for the chicken). I added angel hair pasta and capers to this dish and doubled the amount of sauce, which made it a delicious Italian meal that reminded me of chicken picatta.
Lemony Chicken Saltimbocca
Fire Level: yellow
- 1 (4-ounce) chicken cutlets (I used small boneless, skinless chicken breasts. Keep in mind the calorie count for this recipe calls for a 4 oz breast, which is small)
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto (cut into 8 strips)
- 2 teaspoons EVOO (extra virgin olive oil), divided
- 2/3 cup fat free, low sodium chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon corn starch
- 2 tabelspoons capers (this is my addition and it really made the dish!)
- Lemon wedges (optional)
- Shredded parmesan cheese (if you can freshly grate it, even better! - this is also my addition)
- Angel Hair Pasta (this is my addition as well and is how I made it into an easy Italian meal)
Step 1: Prep the Chicken
Sprinkle the chicken evenly with salt. Place 3-5 sage leaves (depending on the size of your breast) onto the top of each breast. Then, take a strip of prosciutto and wrap it around the breast, securing the sage leaves between the two meats. If you have to, you can use toothpicks to keep the prosciutto in place, but I don't suggest it. It's ok if it doesn't look perfect, that's when it usually tastes better anyway! :)
Step 2: Prep the Water
Put water in a pot on the stove to begin boiling for your pasta.
Step 3: Cook the Chicken
While the water is heating up, we will begin to cook our chicken. In a large skillet, heat one tablespoon of the olive oil over medium heat. Swirl the oil around the pan to coat it. When you feel some heat coming from the pan, place your chicken into the pan. Cook the chicken on each side until it is done. The recipe says two minutes on each side, but since I used breasts instead of cutlets it took longer than that. What I like to do to determine when the chicken is done, is pay attention to the sides of the breasts. When your chicken is cooking, you will see the sides of the breast begin to turn white as the bottom cooks and the cooking moves up toward the middle of the breast. When it is about to the center, flip the chicken breast over onto the raw side. The cooked side should be a golden brown. Cook the breasts on the opposite side for the same length of time and your chicken will then be cooked all the way through. You can double check it by poking the breast at its thickest point with some tongs. It should be firm.
When the chicken is finished, put on a plate and stick in the microwave to keep it warm while you finish the dinner. Do NOT put the pan in sink or clean it. Keep it on the stove.
Step 4: Pasta
While your chicken is cooking, the water should have started to boil and you can throw in your pasta. Cook it to package directions, usually about 7-10 minutes for angel hair.
Step 5: Make the Sauce
Combine the broth, lemon juice, and corn starch in a small bowl. Add this mixture and 1 teaspoon of olive oil to the pan the chicken was cooked in. With a whisk, stir the mixture, making sure to get all of the chicken remnants from the bottom of the pan and mixed into the sauce. Bring to a boil and then stir constantly with a whisk until the sauce has slightly thickened. Stir in the capers for just 30 seconds or so to get them mixed into the sauce and warmed up.
Step 6: Plate and Enjoy!
Place the angel hair pasta onto a plate and put a chicken cutlet/breast on top of the pasta. Spoon the sauce over the chicken and pasta, sprinkle with some parmesan, and enjoy! You could also put a lemon wedge on the plate in case you want to add a squeeze during dinner to kick up the sauce a little.
Optional Sides: I would suggest serving with garlic bread, but since we are trying to eat healthy, I served this dish with a tossed vinaigrette salad and it was perfect. See earlier posts for a great vinaigrette. I will be posting another recipe for dressing soon too.
Tuesday, May 24, 2011
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tbs. reduced-fat sour cream
- 1 tsp. fresh lemon juice
- 1/8 tsp. freshly ground black pepper
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tbs. 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 1/2 tbs. butter, divided
- 6 tbs. finely chopped, drained, bottled roasted red bell peppers (you can find these in the same grocery aisle as the olives, capers, etc.)
- 2 tsp. water
- 1 tsp. Worcestershire sauce
- 1 tsp. minced fresh garlic
- 1/2 tsp. hot sauce (we like things FIERY at our house, so I added more like 1 to 1 1/2 tsp. To make this a yellow recipe, remove this ingredient completely)
Monday, April 4, 2011
- 3 pounds ground beef (or sirloin, or chuck, depending on how lean and inexpensive you want to go)
- 1 large can refried beans
- 2 10 oz. cans enchilada sauce (I prefer the red sauce. Get the mild for yellow fire level, medium or hot for orange-red fire level)
- 1 package of burrito size flour tortillas (you can go wheat if you want to be healthier, but come on, this isn't a healthy dish, the flour is soooo much better!)
- Lots of your favorite salsa (remember your salsa will affect your fire level too, so choose accordingly)
- Pickled jalapenos (this is optional of course, depending on how fiery you want to get)
- 1 package shredded cheddar cheese (you can substitute a Mexican blend for an extra kick)
Sunday, February 6, 2011
Yesterday I was in the mood for chili so I decided to whip up a batch from some things I had lying around the house. It turned out to be wonderful!! The best chili I have ever made. Here is what I did. Enjoy!!
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 2 hatch chiles
- 1 can diced zesty tomatoes (drained)
- 1 can stewed tomatoes (drained and tomatoes torn into pieces)
- 1 can whole kernel sweet corn (drained)
- 1 can red kidney beans (drained)
- 1 can chili beans
- 1 can tomato sauce
- 1 packet chili seasoning mix
- 1 lb. ground turkey
- **For yellow, remove the chiles and used regular diced tomatoes rather than the zesty.
- **For red, add a tablespoon of red chile peppers, or add in some diced jalepeno
Wednesday, February 2, 2011
- 1 cup sugar
- 1/2 cup butter
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 egg
- 1 3/4 cup flour
- 2 tsp. baking powder
- 1/2 tsp. Salt
Thursday, January 6, 2011
I saw a really simple pasta dish on the Today Show one morning and I modified it with items I had lying around my kitchen. This is the perfect dish when you want something new, light, colorful, or when you are just cooking for one. I made this one night and ended up with three different meals out of the leftovers.
Fire Level: yellow – red
- Your favorite pasta noodle (I prefer angel hair)
- Chopped bell peppers (vary the amount depending on how many people you are cooking for. Half a bell pepper for one serving, or one chopped green and one chopped red bell pepper for a more plentiful and colorful dish)
- Crushed red pepper (for orange-red spice, leave out for yellow)
- Minced garlic
- Parsley or Dill (Fresh is preferable but I used dry spice and it was just fine)
- Olive oil (also vary depending on how much you are making)
I also added a little lemon juice and shaved Romano cheese to the finished product to give it an extra pop of flavor.
STEP 1: Sauté the Peppers
Heat olive oil over a large skillet. Use slightly more olive oil than you normally would for sautéing. You want the bell peppers to be coated well in the oil
STEP 2: Cook Pasta
Meanwhile, bring your pasta to a boil and cook it until al dente.
STEP 3: Spice it Up
Add your crushed red pepper and minced garlic to the bell peppers. Make sure your pasta is finished before you do this. You don’t want to cook the garlic too long. Stir the spices in with the bell peppers for just a couple minutes until the garlic is tender but has not turned brown.
STEP 4: Add your Pasta
Add the pasta into the large pan with all of your spices and bell peppers. Mix until the noodles are coated in olive oil and the flavors are all mixed together.
STEP 5: Garnish
Poor your almost-finished pasta into a serving dish and sprinkle with either fresh parsley or dill, whichever flavor you prefer.
Serve with some baked bread (I like the "everything" bread from the Walmart bakery) and a dish of EVOO, balsamic vinegar, salt, pepper, and thyme. You're set for a yummy dinner!
LEFT OVER OPTIONS
Since I was cooking for one, I had a lot of pasta left over. The next day I heated it up with a can of fire roasted, diced tomatoes. This gave it a completely different flavor and was delicious!