Zombie Eyes (Easy Chocolate Pretzel Treats for the Holidays)

These are very simple and very delicious!  It was adapted in part from something Pam saw and this recipe for ROLO Pretzel Treats that we already shared.  Perfect for the holidays...or any day!

Ingredients:

You will need equal numbers of the following (up to around 40 on a cooking sheet at a time)

• Small pretzels (I used mini twists) 
• Hershey Milk Chocolate Kisses
• M&Ms (or Smarties if you are in Canada) - any candy coated chocolate

Directions

1. Heat oven to 325°F. Line a flat cookie sheet with parchment paper. (NOTE: use a cookie sheet without a lip for easy removal)
2. Place pretzels on the cookie sheet (they can be as close as 1" to each other). Top each pretzel with one unwrapped Hershey's Kiss, with the point tucked into one of the holes in the pretzel.  They will look upside down.  
3. Bake 4 minutes and remove from oven.
4. Carefully, slide the parchment paper off the cookie sheet onto a flat surface (NOTE: This will help it not melt as much)
5. Top each pretzel with Rolo with a M&M (or other candy coated chocolate), carefully pushing down onto the kiss. If you want, add sprinkles here before the chocolate cools.
6. Leave on parchment paper until cooled completely (it will take a while to cool).  You may speed up the cooling in the fridge (use a plate or tray under the parchment paper). If they touch as they cool - that is not a problem as they break apart nicely.

Enjoy!

Easy Homemade Cranberry Sauce

Easy Homemade Cranberry Sauce

Adapted from a recipe from Cooking Light. First stab at making this dish at home and this was super easy and delicious! It has a real nice orange taste (I love the blend of orange and cranberries).

Ingredients
1 1/2 cups Sugar
3/4 cup Orange juice
2 tbsp Orange rind, grated (from one large orange)
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
12 oz package Fresh Cranberries

Directions

1. Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil.
2. Reduce heat and simmer 12 minutes (or when the cranberries pop).
3. Pour into a serving container and chill before serving (excellent to do the day before you need it).

Enjoy!

Red-Skinned & Roasted Garlic Mashed Potatoes

Red-Skinned & Roasted Garlic Mashed Potatoes

Getting these recipes that were from last Thanksgiving finally on my blog.  This was a recipe that was adapted from a few.  The primary inspiration came from the recipe for Red Skin Potato Mash from Food & Wine magazine.  We don't normally make mashed potatoes from scratch, but these were not that hard and came out great.  A great addition to any big holiday meal.

Ingredients (serves 12)
1 Garlic head, top sliced off
2 tbsp Olive oil
1 tsp Kosher salt, divided
5 lbs Red-skinned potatoes, scrubbed and cut into 2" chunks.
1 2/3 sticks Unsalted butter
1 2/3 cups Skim milk
1/4 tsp Black pepper (adjust to taste)

Directions
1. Preheat the oven to 325 degrees.
2. Place the garlic head (with the top sliced off) in aluminum foil and drizzle with the olive oil and 1/2 tsp of kosher salt.  Close the foil over the garlic to create a pouch.  Place it in the oven for an hour and half.
3. After the garlic has been cooking for around an hour, add the potatoes and the remaining kosher salt in a large pot and cover with water.  Bring to a boil and cook over moderately high heat for around 25-30 minutes.  Drain the potatoes and return to the pot off the heat.
4. Remove the garlic from the oven and let cool for a few minutes.  Squeeze the roasted garlic into the potatoes and then add the butter, skim milk, and black pepper.
5. Mash the potato mixture until well blended.  Add butter and milk as needed.

Enjoy!

Corey's Green Bean Casserole

Corey's Green Bean Casserole

This is my variation of the holiday favorite.  We made this last year for Thanksgiving and I am only finally posting it now.  I adapted this from the "official" recipes on the Campbell's Kitchen site and French's (the people that make the great French Fried onions.  This is simple and a great addition to any holiday meal.

Ingredients (serves 6 - The above picture is a double portion)

1 10 3/4 oz can Condensed cream of mushroom Soup
1/2 cup Skim milk
1/4 tsp Black pepper
4 cups Green beans, frozen
1 1/2 cup French fried onions

Directions

1. Preheat the oven to 325 degrees.
2. Mix the soup, milk, black pepper, beans and half the fried onions in a casserole.
3. Bake for 40 minutes and then stir the bean mixture.
4. Sprinkle the remaining onions atop the mixture and cook for 5-10 minutes more (until golden brown).

Enjoy!

Sauteed Carrots with Sage

Sauteed Carrots with Sage

   

 This is another side that I am going to make a staple in our Thanksgiving dinner. This is a very easy side, but very tasty. It works great for any big meal, like Thanksgiving, Christmas or Easter. This was adapted from a recipe from Cooking Light.

Ingredients (for 8 servings)
2 tbsp Butter
2 tbsp Olive oil
2 cups Carrot, sliced diagonally (or baby cut carrots cut in half longwise)
4 tbsp Water
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Sage, dried

Directions
1. Melt butter in a large nonstick skillet over medium heat. 
2. Add oil to pan; swirl to coat. Then add carrots and water. Partially cover pan and cook 10 minutes or until carrots are almost tender. 
3. Add kosher salt, black pepper and dried sage to the pan.  Increase the heat to medium-high and cook 4-6 additional minutes or until carrots are tender and lightly browned, stirring frequently.

Enjoy as a great side with meals.

Salmon with Ginger-Soy Butter

Salmon with Ginger-Soy Butter  

 This is a really nice and very easy recipe for salmon that was adapted from one I found at Prevention. I have not done a lot with butter sauces - but I am hoping to do more in the future. I really loved the way this turned out. 

Ingredients (serves 3-4)
1 1/2 tbsp Unsalted butter, softened (try to get two hours at room temperature)
1 tsp Grated ginger
1 tbsp Lemon juice
1 tbsp Soy sauce
1 tbsp Olive oil
3-4 salmon fillets (4-6 oz each)
1/4 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Olive oil

Directions
1. Mix the butter, ginger, lemon juice, and soy sauce until well blended. Set aside.
2. Preheat olive oil in a pan over medium-high heat. 
3. Season the salmon with salt and pepper and rub with the oil. 
4. Add salmon to the pan (skin side down) and cook for 4 to 5 minutes.  Turn the salmon and cook for 3-4 minutes on the other side.  
5. When the salmon is removed from the pan, place a spoonful of the flavored butter (along with any additional liquids that did not blend).

Enjoy!

Slow Cooker Sweet Potatoes & Cranberries

Slow Cooker Sweet Potatoes & Cranberries


So this recipe has been sitting on my flickr photostream without a recipe for...well a full year.  So I wanted to get this down and shared because it was fantastic and super easy.  We are going make this again for Thanksgiving.  I love the fact that it takes just a few minutes to get rolling and it will cook all day without using a burner.  What a great meal that is perfect for Thanksgiving - but really nice with any winter meal.  Definitely will be a family favorite.  This was adapted from the recipe for Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans from Food.com.

Ingredients
4 Sweet potatoes, peeled and diced into 1/2" slices
3/4 cup Cranberries, fresh
1 Apple, peeled & cut into 1/4" slices
1 tsp Cinnamon
1/4 tsp Nutmeg
2/3 cup Brown sugar
1/2 cup Apple cider

Directions

1. Combine all ingredients in the slow cooker in the order that they are listed in recipe.
2. Cook on LOW setting for 7-9 hours (until the sweet potatoes are tender).

Enjoy!

Chicken and Mushrooms with a Light Wine Sauce

Chicken and Mushrooms with a Light Wine Sauce

The more and more I have been cooking, the more and more I enjoy it.  I am not sure where I was on my travels - but I wrote the basics of this recipe down on my small notebook.  So unlike many of my other recipes - this was born in my head!  That is really cool...if I do say so myself!  I love the idea of generating a recipe from scratch - and what a recipe.  We made it for the first time tonight and it was great.  We used green beans, but you could use just about any green vegetable to go with the mushrooms.  This was a winner and we will definitely make it again.

Ingredients
3 tbsp Olive oil, divided
4 Chicken breasts, skinless
1/2 tsp Kosher salt
1/2 tsp Black Pepper
1 medium Onion, sliced thin
2 tsp Garlic, chopped (or cloved)
12 oz Mushrooms, sliced in half with stems removed1 tsp Thyme, dried
1/2 lbs Green beans, trimmed no longer than 2 inches long
3/4 cup Chicken broth
3/4 cup White wine, dry
Olive oil spray or Cooking spray

Directions

1. Preheat oven to 375 degrees.
2. Add 1 tbsp oil to pan over medium-high heat.
3. Season both sides of chicken breasts with 1/4 tsp kosher salt and 1/4 tsp black pepper.
4. Cook chicken for 4-5 minutes per side, remove from heat and put in an oven ready casserole with a light coating of cooking spray on the bottom.  Cook chicken in oven for 17-19 minutes at 375 degrees.
5. Meanwhile, in the same pan, lower the heat to medium and add 1 tbsp olive oil.  Add onions, garlic, remaining 1/4 tsp kosher salt and 1/4 tsp pepper to the pan and saute for 4-5 minutes.
6. Add mushrooms, green beans & thyme and saute for 5 minutes
7. Add chicken broth and white wine to the mixture and cook for an additional 5-7 minutes.
8. Pour mushroom mixture over chicken and serve.

Enjoy!

Roasted Green Beans and Potatoes

I keep playing with this recipe for Fingerling Potatoes and we have another to share out with the world. We worked in green beans in the mix and they came out great. If you do not have Fingerling Potatoes, you can use fancy red-skinned potatoes that are cut into wedges. That should work just fine and will help reduce the cost a bit. These are great as a side dish and are surprisingly easy for something that looks a bit fussy!

Ingredients (Serves 4-6):
2 tbsp Olive oil
2 tsp Rosemary, dried
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Thyme, dried
1 Onion (medium), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
3/4 lbs Green beans, ends snipped
Cooking spray or olive oil spray

Directions:
1. Preheat oven to 425°.
2. Combine olive oil, rosemary, kosher salt, black pepper, thyme onions, and potatoes in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 13 minutes. Then add green beans and toss with the potatoes in the pan. Cook for 15 more minutes.

Enjoy as a great side dish!

Favorite Pork Chops

I have had this recipe in my pile of notes to put on the web forever...or around 8 months to be exact. I made these pork chops a bit differently and loved the way they came out. Well, We are having everyone over for dinner tonight, so I thought it would be to finally record this recipe and print it up so I can use it tonight. The recipe was very loosely adapted from  Martha Stewart's Pork Chops with Red-Wine Sauce. The first thing you might ask...uhm...where did the sauce go. I did not use it. Its gone. But it is great. The chops are moist and are wonderful without a sauce. This is a great dish if you like pork and one we are going to make again and again.

Ingredients (Serves 4):
2/3 cup Flour (all-purpose)
2 tsp Kosher salt
1 tsp Black pepper
2 tsp Rosemary (dried)
1/2 tsp Sage (dried)
2-3 tbsp Olive oil plus cooking spray
8 Pork chops or loin chops (around 2 lbs - and 1/2" thick)

Directions
1. Preheat oven to 425 degrees.
2. Mix together flour, kosher salt, black pepper, rosemary and sage in a bowl. Sprinkle on both sides of the pork chops.
3. Lightly spray (with cooking spray or olive oil) the bottom of a jelly roll pan and set aside.
4. Heat oil in a large skillet over medium heat. Add pork chops and cook for 2-3 minutes per side. When both sides are cooked, move the chops to the jelly roll pan and then cook remaining pork (as necessary).
5. Place the jelly roll pan with the pork chops into the oven and cook for 15 more minutes until done.

Enjoy!

Stir-Fried Rice with Broccoli and Chicken

This was adapted from a July 2007 Cooking Light recipe Broccoli and Chicken Stir-Fried Rice. Oh...this was fantastic and not that much work. We are going to put this on a regular rotation and play with this a bit - because we loved it so much. This does not really take a long time to make - if you have all the ingredients prepped. We are going to heed the great advice of our wonderful son Jeremy who suggested that we make big batches of rice early in the week and use it in dishes like this. Tonight I used instant brown rice to speed things along.

Ingredients (Serves 4):
3 tbsp Canola oil (or peanut oil)
2 Chicken breasts, sliced thin
2 tbsp Hoisin sauce
1 tsp Minced ginger
6 cups Broccoli florets (from 2 bunches)
1 medium Onion, coarsely chopped (around 1 cup)
2 tsp Garlic, chopped (or 2 cloves)
1/2 cup Chicken broth, divided
2 cups Brown rice, cooked
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tbsp Rice wine vinegar
1 tsp Cornstarch

Directions
1. Toss the chicken slices with the hoisin sauce and let marinate for around 10 minutes.
2. Heat 1 tbsp canola oil in a large wok or nonstick skillet over medium-high heat. Add chicken (and marinade) to the wok and stir-fry for around 5-6 minutes. When cooked, remove the chicken from the wok and put in a bowl with the minced ginger. Set aside.
3. Heat 1 tbsp canola oil in the wok and add broccoli, onion and garlic; sauté for 5 minutes. Add 1/4 cup broth to the pan and cook for 3 more minutes. Add to the chicken in the bowl.
4. Heat the last 1 tbsp canola oil in the wok and add rice; cook 5 minutes, stirring continually. Add the chicken mixture along with the remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch. Stir continually for around 1-2 minutes until well mixed.

Enjoy!

Pasta with Mushrooms and Garlic

The recipe was adapted from Skinnytaste's Spaghetti with Mushrooms, Garlic and Oil. Wanted an easy dish to make after a late day at work and this could be it. This was fantastic and a very nice addition to a "meatless" menu day. Pam loves mushrooms - and this was definitely a keeper in our pasta recipe collection. It reheated beautifully for lunch the next day. A great recipe and we will definitely make it again.

Ingredients (Serves 4):
12-13 oz Pasta (whole-grain or wheat)
3 tbsp Olive oil
3 tsp (or cloves) Garlic, chopped
8 oz Baby bella mushrooms, sliced
8 oz Whitecap mushrooms, sliced
1 tbsp Parsley, dried
1/2 tsp Oregano, dried
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt
1/4 cup broth or dry white wine
1 tbsp Parmesan cheese, shredded

Directions
1. Cook pasta in a large pot of salted boiling water according to package directions.
2. Heat oil in a medium saute pan over medium heat. Add the garlic and cook for about 1 minute.
3. Add the sliced mushrooms, parsley, oregano, kosher salt and pepper and sauté for about 2-3 minutes. Add broth or white wine and cook another 2-3 minutes.
4. Reserve around a 2-3 tbsp of the pasta water and then drain pasta. Toss the pasta with the mushroom mix, shredded Parmesan cheese (adjust to taste) and the reserved pasta water.

Enjoy!

Roasted Spiced Chickpea Snacks

The recipe was adapted from Eating Well Magazines's Spiced Chickpea “Nuts”. I added a bit of Cayenne pepper to give it some kick, but I will tone it down for another variation that I will try later this fall. These are really great and I love that they really have a snack feel - with some always needed protein. I am going to male some again soon. This is definitely a keeper and a fun snack for the next time we have people over for an event or a game. I think you can even add them to salads for a bit of added crunch!

For the record - Chickpeas and Garbanzo Beans are the same thing. Well, they are the same for the sake of this recipe!

Ingredients (Serves 4):
1 15-ounce can chickpeas, rinsed
1 tbsp Olive oil
2 tsp Cumin, ground
1/4 tsp Cayenne pepper, ground
1/4 tsp Allspice, ground
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt

Directions
1. Preheat oven to 450°F.
2. Rinse and dry chickpeas dry.
3. Toss chickpeas in a bowl with oil, cumin, cayenne pepper, allspice, black pepper and kosher salt.
4. Spread on a rimmed baking sheet and bake for around 25 minutes, stirring once or twice.
5. Let cool on the baking sheet for 15 minutes.

Enjoy!

Grilled Shrimp Mediterranean with Pasta

The recipe was adapted from Prevention Magazines's Lemon Shrimp with Roasted Peppers. I added some olives and a bit more lemon juice and it made a great dish. This is definitely a keeper.

Ingredients (Serves 4):
1 lbs Shrimp (16/20 or larger), peeled and deveined
2 tbsp & 1 tsp Lemon juice, divided
1 tbsp Olive oil
1/2 tsp Kosher salt
1/4 tsp Black pepper
6-8 oz Spaghetti or other pasta (wheat or multigrain)
1/2 cup Roasted red pepper, chopped
1/2 cup Kalamata Olives, sliced in half
1/4 cup Pesto sauce
1 tsp Lemon zest, grated

Directions:
1. Combine the shrimp, 2 tbsp lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2. Preheat the grill (or grill pan) to medium-high. Remove the shrimp from the marinade and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Discard the remaining marinade.
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl.
4. Thread the shrimp onto metal or wood skewers and grill for around 2-3 minutes per side, or until opaque. Adjust cooking time for the size of the shrimp. Transfer to a plate and keep warm.
5. Toss the cooked pasta with the grilled shrimp, roasted pepper, kalamata olives, pesto, lemon zest, remaining 1 tsp lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Enjoy!

Roasted Tilapia Mediterranean

I tweaked a recipe that I have been using for a while, and I think we have a new winner that will be a regular on our dinner table. The original recipe was adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons.

The adapted recipe on which this has been based (which has been a favorite) was lacking a green vegetable for it to be perfect. I added green beans and the taste is fantastic. Given the great taste of this fish and the relatively low cost (especially of the fish), this is a winner for taste, for health, and for the budget.

Ingredients (Serves 4):
1 1/2 lbs Baby potatoes or fingerling potatoes, halved
1 lemon, thinly sliced
1 tsp Thyme leaves, dried
3 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
3/4 cup Kalamata olives, pitted
3/4 lbs Green beans, trimmed
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black peper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives and green beans with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center and spray lightly with olive oil. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Roasted Fingerling Potatoes with Asparagus

We have become very big fans of Fingerling Potatoes and have added them to our rotation of fancy side dishes. This is a fairly modest variation on the above recipe, but we have added asparagus to the recipe to take advantage of this wonderful vegetable. We had very thin asparagus, so if you have thicker stems, you might bring them to the pan sooner or slice them in half lengthwise. This is a wonderful side dish and one we will make over and over.

Ingredients (Serves 4-6):
1 tbsp & 1 tsp Olive oil
1 tsp Rosemary, dried
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Onion (small), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
1 bunch Asparagus tips (around 3" in length)
Cooking spray or Olive oil spray

Directions:
1. Preheat oven to 425°.
2. Combine olive oil, rosemary, kosher salt, black pepper, onions, and potatoes in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 12-13 minutes. Then add asparagus and toss the potatoes in the pan. Spray asparagus with light olive oil spray and cook for 12-13 more minutes.

Enjoy as a great side dish!

Turkey Chia Meatballs with Mushroom Pasta

So once again, Dr. Oz showcases some really great recipes and food choices for a healthy living. While I know he can be over the top many times - the food segments are really great. Pam mentioned that she saw a recipe for Chia Turkey Meatballs and that we should give it a shot. We found the recipe for Chia Turkey Meatballs on the Dr. Oz site and I played with it.

I added a complete pasta sauce to this recipe - so they can be separated out if desired. The sauce has lots of mushrooms and was really great. The meatballs were outstanding and the thought of getting more chia seeds is really good from a health standpoint.

This will be on a quick rotation - loved the way this came out and it heated up brilliantly the follow day for lunch.

Ingredients (Serves 4):

Turkey Chia Meatballs
1/2 cup Chicken broth
1 tsp, Garlic (or one clove), chopped
2 tbsp Chia seed
1/2 tsp Basil, dried
1/2 tsp Oregano, dried
1/2 tsp Thyme, dried
1 tbsp Parsley, dried
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/4 tsp ground black pepper
1 lbs. 93% lean Ground turkey breast
1 Egg
1/3 cup Bread crumbs

Mushroom Pasta
13.5 oz Pasta (your choice)
3 tbsp Olive Oil
2 tsp, Garlic (or two cloves), chopped
1 lbs Mushrooms, sliced
2 small Onions (or 1 medium onion), diced small
1 28oz can Crushed tomatoes
1 tsp Oregano, dried
1 tsp Basil, dried
2 tbsp Parsley, dried
Kosher salt and pepper to taste.

Directions for Turkey Chia Meatballs
1. In a large bowl combine broth, garlic and chia seed, set aside for 15 minutes.
2. Add remaining ingredients and mix well.
3. Roll into meatballs a bit smaller than a golf ball and place in shallow baking pan. Bake at 350° F for 25 minutes.

Directions for Mushroom Pasta
1. Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms and onions and saute for 6 minutes. Break up the larger mushroom pieces.
2. Add the crushed tomatoes, oregano, basil, parsley, kosher salt and black pepper (to taste) and mix well. Lower heat to medium-low and simmer for around 20-25 minutes.
3. Meanwhile, prepare pasta as directed so it is finished at the same time as the pasta sauce.

Enjoy the dish together!

Summer Salmon with Mixed Vegetables

This was adapted from a great recipe from Real Simple for Barbecue-Glazed Salmon With Green Beans and Corn. Fundamentally - it is two items - a simple fish and a great vegetable side dish. I loved the way that it came out. The fish was amazingly simple and a great taste that we have not done before. One of the great ways to vary this is to choose a barbecue sauce that is to your liking. If you like a spicy fish, use a spicy sauce. That is what we did - but I will try it again with a honey-based sauce to give it a sweeter taste. What is really great is that we have a nice new salmon recipe to work with. Such a great fish - it is nice to have it in our rotation once or twice a week.

Ingredients (Serves 3-4):

1 tbsp and 1 tsp Olive oil
1 lbs Green beans, cut in half
12 oz Whole Mushrooms (white), stems removed
Kosher salt and black pepper (to taste)
1 cup Corn, frozen
Olive oil spray or cooking spray
1 - 1 1/4 lbs Skinless salmon fillets
1/4 - 1/3 cup Barbecue sauce
Additional kosher salt and pepper to taste

Directions
1. Preheat oven to 500° F.
2. Heat olive oil in a large skillet over medium-high heat. Add the green beans, mushrooms and kosher salt and pepper to taste. Cook, tossing frequently, for 5 minutes. Add the corn and cook, tossing frequently, for 4 minutes more.
3. Place the salmon on a foil-lined baking sheet with a light spray of olive oil. Season the salmon with a pinch of kosher salt and pepper. Brush the fillets with the barbecue sauce. Bake until cooked through, around 8 minutes.

Enjoy! You can add a starch like rice or potatoes if you like.

Italian Potato Pasta Salad

I saw this recipe at Epicurious for Minestrone Salad and knew that I wanted to play with this. I made a number of twists in the recipe and loved the way that it came out. The pesto sauce probably adds a good deal of calories, but this is not really all that bad for you since it needs to cover a whole lot of salad. What it will be amazing for are pot-luck dinners or luncheons. We absolutely loved this and I think it will be something that we make over and over again. It definitely keeps well. So by all accounts, this is a great potato and pasta salad.

Ingredients (Serves 8):

2 Chicken breast, skinless, cut in two think halves
3/4 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Basil (dried)
1 tsp Oregano (dried)
Olive oil spray
24 oz Fingerling (or baby red) potatoes
1 lbs Green beans, cut in half
13.25 to 1 pound Pasta (penne or rotini or gemelli)
1 cup Pesto (prepared)
1 15 1/2 oz. Cannellini beans (drained and rinsed)
Two large Roasted red peppers (around 4-6 oz), sliced into strips
2 tbsp Capers, drained
12-15 Kalamata olives, cut in half
Additional kosher salt and pepper to taste

Directions
1. Mix kosher salt, black pepper, dried basil and dried oregano in a small bowl. Lightly spray the chicken breasts with olive oil and sprinkle the spice mix on top of the chicken. Cook on Grill or grill pan over medium heat for 6 minutes each side until done. Remove from heat and cover with foil.
2. Place fingerling potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Let the potatoes cool and then cut into quarters.
3. Bring a large pot of water to a boil and add green beans (they should be cut to the same size as the pasta that you are using). Cook the beans for around 2 minutes (until they are bright green). Scoop the vegetables out of the hot water with a strainer and rinse them with cold water. Then set aside.
4. Add pasta to the boiling water and cook until al dente. Drain the pasta and put it in a large mixing bowl.
5. Slice the chicken into thin strips.
6. Into the large mixing bowl, toss in the cooked potatoes, green beans, pesto sauce, Chicken, Cannellini beans, roasted red peppers, capers, kalamata olives. Stir until the pesto sauce is spread over the full salad.

You can serve it cold or at room temperature.

Enjoy!

Black Bean Soup

There are seemingly thousands of recipes for Black Bean soup...so there is really room for one more, right? I looked at a number of recipes for inspiration and decided to start from a blank sheet of paper. My son loves black bean soup - and this one really came out great. This definitely had a nice spicy taste - you can tone it down by reducing (or even eliminating the Chili powder). And it has a bit of a kick - This makes for a great soup.

It could not be easier to make and it is very healthy and economical. Seems to be better suited for winter, but as a nice low-fat source of protein, it really is something that could be on the menu year round. A winner all the way around.

Ingredients (Serves 6-8):
1 lbs Dried black beans, soaked overnight in water and drained
2 tsp Garlic, chopped (or two cloves)
1 Red pepper, diced small
2 Small onions or 1 medium onion, diced small
1 tsp Cinnamon
1 tsp Allspice
1 tbsp Cumin
1 tbsp Chili powder (adjust lower for less of a kick)
3 cups Water
3 cups Vegetable Broth (or chicken broth - low sodium if you have it)
14.5 oz Diced tomatoes (with chilies if you desire)
1 tbsp Lemon juice
1 cup Ham, chopped (optional)

Directions
NOTE: Make sure that the beans are soaked overnight.

1. In a slow cooker, place all the ingredients in the order in which they appear in the ingredient list.
2. Turn on low and cook for 10-12 hours.
3. Before you serve, use a immersion hand blender to break up the vegetables and the beans. This is not required - but it will make a thicker soup. (NOTE: you can also reduce the liquids (either water or broth) by around 1/2 cup for a thicker soup)

Enjoy! Yep, it is that simple.

Asparagus Chicken with Soba Noodles

For a long time, I have wanted to try cooking with Japanese soba noodles. I believe I have had these noodles made from buckwheat once or twice - but I have not tried anything at home, despite the good healthy qualities of soba noodles.. So once again, I have Cooking Light come to the rescue and offer up an easy recipe that I can play with.

So I pulled the recipe for Hoisin-Grilled Chicken with Soba Noodles and played with it a bit. I added asparagus, using the lovely thin Asparagus you can get here in Michigan when it is right in season and took out some of the chili paste to make it more mild. The resulting dish was a two-time winner. The light dish made for a completely lovely dinner. And not only that, but the following day, I ate it cold for lunch. I have often felt that if a dish tastes good cold the next day, then you have done it really well! What is nice, my like my previous recipe, is that this becomes another brown-bag lunch winner for work. It had a really nice taste cold and would be a welcome change of pace from salads and sandwiches.

Ingredients (Serves 4):
3 tbsp Hoisin sauce
1 1/2 tsp Balsamic vinegar
1 1/2 tsp Worcestershire sauce
1/2 tsp Chinese five-spice powder
3 Chicken breast halves (skinless and boneless), pounded or sliced to no more than 3/4" thick
Cooking spray
6 ounces Soba noodles (uncooked)
1 bunch thin Asparagus tips (top 3" of the stalk)
2 tbsp Rice vinegar
1 tsp Sesame oil
1 tbsp & 1 tsp Soy sauce (lower-sodium if you have it)
2 tsp Sesame seeds

Directions
1. Combine hoisin sauce, balsamic vinegar, Worcestershire sauce and Chinese five-spice powder and mix thoroughly. Add chicken breasts and marinate for around 10 minutes.
2. Heat a grill pan over medium-high heat and coat it with cooking spray. Add chicken and cook for around 12 minutes (6 minutes per side). Let chicken stand 5 minutes and thinly slice across the grain.
3. Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook around 1 1/2 minutes. Add asparagus to the noodles and cook for and additional 2 1/2 more minutes. Remove from heat and drain. Add to serving bowl.
4. Combine rice vinegar, sesame oil and soy sauce in a bowl. Add to noodle mixture, tossing to coat. Add sliced chicken atop noodles and sprinkle with sesame seeds.

NOTE: If you have thicker asparagus, then slice in half or cut into smaller pieces. Additionally, you can add it earlier in the cooking time for the soba noodles.

Enjoy!

Summer Quinoa Salad

I am really enjoying quinoa these days and am looking for recipes that will make a nice side dish - or for that matter - a great lunch at work. The best part about quinoa is that it has high protein - so it will keep you going for the rest of the day. I adapted this Vegetarian Times recipes for Refreshing Quinoa Salad and loved the way it came out. I will put this on a short rotation to keep in stock for my brown-bag lunches at work. Add some fruit and some yogurt and I have a lunch that even Dr. Oz would approve. OK...maybe he would find something wrong with it...but that is why he is the greatest killjoy in America these days. Though to his credit - he is trying to make us eat healthy...which is not so easy. ANYWAY...this is very tasty, very easy to make and delicious.

Ingredients (Serves 4-6):
1 cup Quinoa
1/2 cup Pine nuts
1/3 cup Olive oil
3 tbsp Lemon juice
1 tbsp Dijon mustard
1/2 tsp Kosher salt (adjust to taste)
1/2 tsp Black pepper (adjust to taste)
1 Cucumber, peeled and finely diced
1/2 pint Cherry tomatoes, halved
1 small or 1/2 medium Red onion, finely chopped
1/4 cup Cilantro (fresh), chopped

Directions
1. Rinse quinoa under running water to make sure it is clean.
2. Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer for around 15-20 minutes or until the water is absorbed. Remove pot from heat and let cool in a large mixing bowl.
3. In a small saute pan over medium-low heat, toast the pine nuts (shaking the pan often so they do not burn) for around 3-5 minutes until lightly browned. Add pine nuts to the mixing bowl with the quinoa.
4. In a small bowl, mix olive oil, lemon juice, mustard, kosher salt and black pepper.
5. To the quinoa mix, add cucumber, tomatoes, onion, and cilantro. Add olive oil mix and thoroughly blend the salad.

Simple Lemon-Dijon Chicken

I wanted a very easy, tasty and healthy chicken recipe tonight. I loved the way that this turned out. I adapted this from the Lemon-Dijon Chicken Recipe and played with it a bit to match what I had at home. I really liked this and we served it with mashed potatoes and asparagus. I think I will make a batch of this for lunches during the week as it should reheat great in a microwave.

Ingredients (Serves 4):
3 tbsp Dijon mustard
1 tbsp Lemon juice
1/2 tsp Black pepper
1/2 tsp Thyme, dried
1/2 tsp Rosemary, dried
pinch of Kosher salt (to taste)
3-4 boneless, skinless chicken breasts (cut in half)
1 Bell pepper (any color), cleaned and cut into 1/4" strips
cooking spray

Directions
1. Preheat oven to 350 degrees.
2. Mix together mustard, lemon juice, black pepper, thyme, rosemary and a pinch of kosher salt together.
3. Coat a 9x13 cooking pan with cooking spray.
4. Place the cut peppers on the bottom of the pan. Place the chicken pieces atop the peppers and then evenly spread the mustard mixture on top of the chicken.
6. Bake at 350 degrees for 45 minutes.

Enjoy!

Magic Beans

So I have been trying very hard to cook well and healthy over the past few years. The results have been great for the most part. But every so often, you want to make something that is amazing that might not be as healthy as it could be. And that brings me to these "Magic Beans" - maybe these are not healthy foods - but they were amazing! I suppose we could cut back a little on the olive oil...but man, these were great. I adapted these from a previous recipe for Green Beans with Caramelized Onions and Almonds. This in turn was adapted from a Tyler Florence recipe on the Food Network website. I believe that this will be a new side dish when I feel the need to impress my guests!

 Ingredients (Serves 4):
1/2 pounds Green beans (trimmed of stem end)
4 tbsp Olive oil (trim this a bit for a slightly healthier dish)
1 Vidalia onion, thinly sliced (or 3 medium onions)
1/4 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz Mushrooms (white or baby bella), sliced
1/4 tsp Thyme, dried
1/4 cup Sliced almonds

Directions
1. Bring a pot of water to boil and add the green beans. Cook for five minutes. Drain the beans and then run them under some cold water to stop them from cooking.
2. Heat olive oil to low-medium heat in a saute pan. Add the onions, kosher salt and pepper and cook for around 20 minutes (stirring often).
3. Add mushrooms, dried thyme and sliced almonds - then cook for 4-5 more minutes.
4. Add the cooked green beans to the pan and cook for 2-3 minutes more.

ENJOY this amazing side dish!

Roasted Tilapia with Olives and Potatoes

The recipe was adapted from Real Simple Magazine's Roasted Tilapia, Potatoes, and Lemons. Tilapia can be served in so many ways, and I have found some that I like - but few that make me as excited about having Salmon, Tuna or other more interesting fishes. Well, my search for a recipe may be at an end. This was a very easy recipe to make and it was done in just one baking sheet. But the taste was fantastic - like something that you might get in a nice restaurant. The potatoes and olives were amazing. This is a dish I will make over and over again....and the best part - I had some of this for leftovers at work. They reheated very well and tasted excellent - even after two days.

Ingredients (Serves 4):
1 1/2 lbs Baby potatoes or fingerling potatoes, halved
1 lemon, thinly sliced
1 tsp Thyme leaves, dried
3 tbsp Olive oil, plus some olive oil spray
1/2 tsp Kosher salt (or to taste)
1/2 tsp Black pepper (or to taste)
3/4 cup Kalamata olives, pitted
4 Skinless tilapia fillets (about 1 lbs)
1/2 teaspoon paprika

Directions:
1. Heat oven to 400° F.
2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 3 tablespoons oil, and 1/4 tsp each of kosher salt and black pepper. Arrange in a single layer.
3. Roast for 20 minutes, stirring after 10 minutes.
4. Then toss the olives with the potato mixture and move to the outside of the pan. Place the tilapia fillets in the center and spray lightly with olive oil. Season the fish with the paprika and the remaining 1/4 tsp of kosher salt and 1/4 tsp black pepper.
5. Continue to roast for around 14 to 16 minutes - the fish will be opaque throughout.

Enjoy!

Potato Paprika Soup

The recipe was adapted from Prevention Magazine's Hungarian Paprika- Potato Soup. This is a very easy slow cooker recipe and I liked the way it came out. Great in the winter with a crusty loaf of bread.

Ingredients (Serves 4):
2 lbs Potatoes, peeled and cut into 1-2" chunks
4 cups Low-sodium chicken or vegetable broth
1 tbsp & 1 tsp Paprika
pinch of Red pepper (adjust to taste)
1 tsp Celery seeds
1/2 tsp Kosher salt
1 tbsp olive oil
1 White onion, medium sized finely chopped (around 3/4 to 1 cup)
1/2 Red onion, finely chopped (around 1/2 cup)
1 tsp Dill, dried
1/2 tsp Black pepper
1 cup Fat-free milk

Directions:
1. Place potatoes, broth, paprika, celery seeds, kosher salt, and both types of onions in slow cooker. Stir to combine.
2. Cook on low for 6 to 8 hours. Stir soup to break up potatoes into broth for a slightly chunky consistency.
3. Add dill and black pepper and mix. Stir in milk and return the cover. Cook for 20 to 30 more minutes.

Enjoy with crusty bread!

Pan Seared Chicken Breasts with Balsamic Glaze

In the Ann Arbor, Michigan area, we have a great grocery store called Pan Seared Chicken Breasts with Balsamic Glaze. This really is not a difficult dish, but it has a nice elegance that seems like a dish you might get at a nice restaurant. We served it with sauteed broccoli and potatoes and it was great all around.

Ingredients (Serves 4):
4 Boneless, skinless chicken breasts (Pounded or cut no more than 1/2" thick)
1 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Thyme (dried)
1/2 tsp Parsley (dried)
1 tbsp Olive oil
2 tsp Garlic, chopped (or two cloves)
1/2 cup Balsamic vinegar
1 tbsp Brown sugar
1 tsp Butter

Directions:
1. Mix kosher salt, pepper, dried thyme and dried parsley. Sprinkle half evenly over the chicken.
2. Heat olive oil in a large heavy skillet over medium-high heat. Add chicken breasts to pan (spice sound down) and cook for about 7 minutes. While it is cooking, sprinkle the remaining spice on the chicken. After 7 minutes, turn the chicken over and cook for 7 more. Finally, turn the chicken one last time and cook for 2 more minutes. (Note: the internal temperature should be 160°F). Remove chicken from pan, place on a clean plate and cover with foil.
3. Reduce heat to medium and remove off the heat to add the balsamic vinegar, brown sugar and minced garlic to pan. Stir mixture in pan and place back over heat. Simmer mixture for about 2 minutes. Remove pan from heat and whisk in the butter.
4. Drizzle glaze over chicken breasts and serve.

Enjoy with vegetables and potatoes or rice!

Green and Red Beef Teriyaki

So this is the first recipe I have tried or adapted from the magazine First For Women. They used to have these recipes that would be 300 or so ways to prepare pasta - and they just calculate out the combinations that could be generated from choosing one spice from column A and one spice from column B...etc. But I saw this recipe (Teriyaki Beef and Asparagus from May 20, 2013) and it looked really good. I tweaked it a bit. I liked the way it came out - but I want to play with this and will try it again with chicken (I think). Having the noodles is nice - and I used rice noodles. In all honesty, I had the leftovers at lunch the following day with a bit of rooster sauce - and I liked it better. So the base is good to keep playing.

Ingredients (Serves 4):
8 oz Rice noodles
1 tbsp Olive oil
3/4 cup Teriyaki marinade
1/4 cup Beef broth (low-sodium if you have it)
1 tsp Chili-garlic sauce (or Hosin sauce)
1 tsp Corn starch
1 tbsp Peanut oil
1 bunch Asparagus, cut into 2" pieces (top 4-5" only)
1 Green pepper, cut into thin strips
1 Red pepper, cut into thin strips
1 lbs Sirloin steak, sliced 1/4" thick (thinner the better)

Directions:
1. Prepare rice noodles. Bring a pot of water to boil. Remove from heat and add noodles until all are submerged. After around 5-6 minutes, drain in a colander and add 1 tbsp olive oil and mix (this prevents the noddles from sticking together).
2. Combine teriyaki marinade, broth, chili-garlic sauce and corn starch in a bowl - then set aside.
3. Over medium-high heat, heat 1 tbsp peanut oil and cook vegetables 4 minutes until crisp-tender.
4. Push vegetables to the outside of the pan and add the steak. Cook for 4-5 minutes until done.
5. Add marinade mixture and stir thoroughly for around 30 seconds.
6. Add noodles and cook for around 1-2 minutes.

Enjoy!

Roasted Fingerling Potatoes with Rosemary

I have long wanted to cook with Fingerling Potatoes. They taste wonderful and look so elegant - it is a very nice twist to a roasted vegetable. I modified this Cooking Light recipe for Roasted Rosemary Fingerling Potatoes and it came out fantastic. This is easy enough for any night - though elegant enough for holidays and big family meals.

Ingredients (Serves 4-6):
1 tsp Rosemary, dried
1 tbsp Olive oil
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (large), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
Cooking spray or Olive oil spray

Directions:
1. Preheat oven to 425°.
2. Combine first 6 ingredients in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 25 minutes, tossing half way through.

Enjoy as a great side dish!

Chicken and Broccoli with Dijon Sauce

Here is a new recipe I wanted to try to mix up our chicken and broccoli dishes. This recipe for Chicken and Broccoli Dijon was from Kraft Foods and was really good. It keeps with our goal of eating well this year. We served this over noodles, but you can also serve it over rice. This was really great and a nice change from Asian themed stir-fries.

Ingredients (Serves 4):
3/4 cup Chicken broth
2 tbsp Soy Sauce
2 tbsp Olive oil, divided
4 cups Broccoli florets
2 tsp Garlic, chopped (or cloves)
1 1/2 lbs Boneless, skinless chicken breasts, cut into 1/4" strips (around 3)
1/4 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
3 tbsp Dijon mustard

Directions:
1. Mix chicken broth and soy sauce in a container, set aside.
2. Sprinkle the 1/4 tsp kosher salt, 1/4 tsp pepper over the chicken.
3. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Add the broccoli and garlic and cook for around 4 minutes (stirring often). Remove broccoli to a bowl and cover with foil to keep warm.
4. Add the other tbsp of olive oil to the pan and add chicken. Cook for around 5-6 minutes.
5. Add broth mixture to the pan and mix thoroughly as it comes to a boil. Then lower heat to medium-low and add mustard. Mix well and return the broccoli mixture to the pan. Cook for around one minute and serve over rice or noodles.

Enjoy!

Chicken with Lemon Caper Sauce

Here is a new recipe I wanted to try today - based on the Chicken with Lemon-Caper Sauce recipe from Cooking Light. This came out fantastic and will definitely be on a repeat list at our house. We served this with asparagus and couscous - for a perfect dinner.

Ingredients (Serves 4):
1/4 tsp (plus a dash) Kosher salt (adjust to taste)
1/4 tsp (plus a dash) Black pepper (adjust to taste)
1/2 tsp Oregano (dried)
4 (4-ounce) skinned, boned Chicken breasts, cut into two haves lengthwise (no more than 1/2" thick)
1 tbsp & 1 tsp Olive oil
1/2 cup Chicken broth
2 tbsp Lemon juice
2 tbsp Capers, rinsed
1 tbsp Parsley (fresh), chopped

Directions:
1. Sprinkle the 1/4 tsp kosher salt, 1/4 tsp pepper and dried oregano over the chicken.
2. Heat olive oil in a large nonstick skillet over medium-high heat. 3. Add chicken and cook 6-7 minutes on each side or until chicken is done. Remove from skillet and keep warm (under foil)
4. Return the pan to the burner and add chicken broth, lemon juice, capers, and a pinch of kosher salt & black pepper to skillet, scraping skillet to loosen browned bits. Cook for around 2 minutes and remove from the heat. Stir in parsley and then spoon sauce over chicken.

Enjoy!

Vietnamese Chicken Wrap

I have been carrying around this recipe for Vietnamese Chicken Sandwiches a long time - and I am very happy that I gave this a whirl. The first time I had a Vietnamese Chicken Sandwich was not in a nice Asian restaurant, but Good Time Charley's in Ann Arbor. I wanted to make it as a wrap and less spicy (for everyone's taste). I loved the way this turned out and will make it again. The work is more prep than anything else, and if you have mandolin slicer - it will be really great.

Ingredients (Makes 4 wraps):
1/2 cup sugar
1/2 cup rice vinegar
1 cup Matchstick-cut carrots (smaller the better)
2 tsp Peanut or canola oil
1 lbs Chicken breasts (2 or 3), cut into 1/4" diagonal slices
1/4 tsp Black pepper
1 tsp Garlic, chopped (or one clove)
1 tbsp Soy sauce
2 tsp Sesame oil
1 tbsp Hoisin sauce
2 cups thinly sliced English cucumber (1/8" thick)
1 1/2 cups thinly sliced Lettuce
1/4 cup Cilantro leaves

Directions:
1. Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and remove from heat. Let cool.
2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3-4 minutes on each side or until done. Let stand 10 minutes.
3. Combine remaining garlic, soy sauce, sesame oil, and hoisin sauce in a bowl; add the cooked chicken and toss.
4. Prepare wraps. Place lettuce and cucumber on the base of the wrap. Add chicken and drizzle with leftover sauce and a small amount of the vinegar-sugar mix. Add carrots (use a slotted spoon), cilantro and hot sauce (such as Sriracha) if desired. Wrap up the contents and cut in half.

Enjoy!

Five-Spice Tilapia with Broccoli

I know Lent is drawing to an end - but it is always good to have nice fish options in our cookbook. I have enjoyed eating Tilapia done well, but I have not be thrilled with the way that I have been cooking it at home. I have been carrying around this recipe for Five-Spice Tilapia a long time. I have this folder that goes back and forth with me to work - waiting for inspiration or something. Well tonight, I took this recipe and played with it a great deal. I loved the way it came out. It was really a great taste with the Chinese Five-spice and soy sauce based sauce. The other thing I am excited about was using my paella pan. I have had this forever, and have not used it. When I discovered that I needed a big pan for four pieces of fish with the veggies, using the paella pan made great sense. I did not put it in the oven, but it gave me all the surface area I needed. If you do not have a paella pan, you can use a large skillet. This dish came out amazing and I will definitely make these again!

Ingredients (4 servings):
1 lbs Tilapia fillets
1 tsp Chinese five-spice powder
6 tbsp Soy sauce
2 tbsp Light brown sugar
1 tsp Garlic, chopped (or one clove)
2 tbsp Peanut oil, divided
2-3 cups Broccoli florets (2 crowns)
1 8oz can, Water chestnuts (sliced)

Directions:
1. Sprinkle one sides of tilapia fillets with half the five-spice powder (reserve the other half tsp).
2. Combine soy sauce, brown sugar, and garlic in a small bowl.
3. Heat one tbsp of peanut oil in a large skillet or paella pan over medium-high heat. Add broccoli and water chestnuts and saute for 5 minutes (stirring often). Push the broccoli and water chestnuts off to the side of the pan and add the other tbsp of oil.
4. Add the tilapia (spice side down) and cook for about 2 minutes. Meanwhile, sprinkle the other half tsp of Chinese five-spice powder on the tilapia while it cooks.
5. Reduce heat to medium, turn the fish over & cover with the soy sauce mixture. Cook for 3 minutes more and remove from heat.

Serve with rice! Enjoy!

Chicken with Asparagus

OK - I was going to give this an awful name - I won't share it - it is that bad. This is based on a recipe I found in Cooking Light for Chicken Yakitori Rice Bowl. I love Chicken Yakitori and was happy that there was a good healthy option for making it. I was playing a bit with the recipe and think this is a winner. I added some items that we like a lot and it was a hit tonight for dinner. I am going to try to make a more traditional Chicken Yakitori down the road - but for now - this is a great addition to my stir-fry options.

Ingredients (serves 4)
1/3 cup Soy sauce
1/3 cup Cooking sherry
3 tbsp Brown sugar
2 tbsp Rice vinegar
1/4 cup Chicken broth
4 tsp peanut oil, divided
3 Chicken breasts, skinless and cut in half (to make two thin pieces)
1 bunch Asparagus tips (around 4 inches long)
1 bunch green onions, cut into 1-inch pieces
4 oz Mung bean sprouts
8 oz Mushrooms caps, sliced

Directions
1. Combine first five ingredients (soy sauce, cooking sherry, brown sugar, rice vinegar, and chicken broth) in a small saucepan. Bring to a boil and then simmer 3 minutes. Remove from heat.
2. Heat 2 tsp peanut oil in a large nonstick skillet or wok over medium-high heat. Add chicken breasts in a single layer and cook for 5 minutes, then flip and cook 4 more. Transfer to a cutting board; cool slightly & cut into (1/4") strips.
3. Add remaining peanut oil (2 tsp) to the wok and add the asparagus, stir-fry 2 minutes; add green onions and bean sprouts, stir-fry 1 minutes; and add mushrooms, stir-fry 2 minutes.
4. Add chicken and sauce to the wok and cook for 2 minutes longer. Remove from heat.

Enjoy with rice!

Mediterranean Chicken Stew

I have wanted to make this recipe for some time and finally did tonight! I loved the way that it came out and I made some changes to the original recipe to make it a bit healthier. The inspiration was from the Rachel Ray recipe for Spanish Stewed Chicken Thighs. Rachel Ray suggested that it is best served with bread (twist my arm) for mopping up the liquid during the meal. This was a completely great touch and it made for a great dinner. Everyone loved it - which is the best news of the evening. We will definitely make this again!

Ingredients
2 tbsp Olive oil
4 Chicken breasts, skinless and boneless, cut in half or thirds (depending on the size)
Kosher salt and pepper to taste
1/2 pound Turkey Italian sausage, casings removed and broken up
1 Red or yellow bell pepper, chopped
1 Green bell pepper, chopped
1 Onion, chopped
4 cloves garlic, thinly sliced
1/4 cup Cooking sherry or white wine
1 (14.5 oz.) can Diced tomatoes
1 1/2 cups chicken stock
3 tbsp Parsley, dried
1/4 cup sliced pimiento-stuffed olives

Directions
1. In a large skillet or dutch oven, heat olive oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 5 minutes as side. Transfer to a plate using a slotted spoon or thongs (leaving the liquid in the pan).
2. Add turkey sausage to the skillet and cook for 2 minutes. Add the peppers, onion, and garlic. Cook until the vegetables are just softened, about 3-5 minutes. Stir in the sherry and mix thoroughly - stirring up any browned bits in the pan.
3. Add the tomatoes, chicken stock, dried parsley as well as the cooked chicken to the pan. Lower the heat to low, cover and simmer for around 15 minutes.
4. Remove from heat and stir in the olives.

Enjoy!

Chicken Tamale Casserole

One of the dishes I really love when I eat Mexican Food are tamales. I know they are not really good for you - but man they taste great. So I was really excited when I saw this recipe for Chicken Tamale Casserole from my favorite magazine - Cooking Light. I made this the first time and just loved it. I tweaked it a bit to match my favorites and my tastes. I am going to make this again and this it would be great for any event where I have a dish to share.

Ingredients (serves 6)
1 cup Shredded 4-cheese Mexican blend cheese, divided
1/3 cup Fat-free milk
1 Large egg
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
Pinch of Coriander
1 (14 3/4 oz.) can Cream-style corn
1 (8.5 oz.) box Corn muffin mix (such as Jiffy or Martha White)
1 (4 oz.) can Chopped green chiles, drained (choose mild or hot to taste)
Cooking spray
1 (10 oz.) can Red enchilada sauce (such as Old El Paso)
2 cups Cooked chicken breast, shredded or thin sliced
1/2 cup Green bell pepper, diced

Directions
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese, milk, egg, cumin, black pepper, coriander, cream-style corn, corn muffin mix, and the green chilies in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 18 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken and green peppers and then sprinkle with remaining 3/4 cup cheese.
4. Bake at 400° for 16-18 minutes or until cheese melts. Remove from oven and let stand 5 minutes.
5. Cut into 6 or 8 pieces and enjoy!

Mustard Chicken with Broccoli and Mushrooms

So here is the dilemma....I had chicken, I had broccoli and I wanted to make dinner. But I did not want to make another stir-fry (though they are quite good). So I could not find a recipe I really wanted to try - and low and behold, I decided to try one out from scratch. Well, maybe it was not completely from scratch - but a little bit here and there. And as is often the case - with Old Time Radio in the background, I started marking up a recipe. I was going to use honey - but I could not find it. So I added the maple syrup instead - and I really liked the little bit of sweetness it gave. Best of all, though I do not have the nutritional values - this appears to be pretty healthy. We only use 5 tsp of olive oil - so I have to feel pretty good about it. It had a really nice taste and it was different than a lot of things I make. So it is a great addition to the repertory. Enjoy this healthy dish with rice or potatoes.

Ingredients (served 3-4)

5 tsp Olive oil, divided
1/3 cup Dijon mustard (you can go up to 1/2 cup if you want)
1 tsp Tarragon, dried
1 tbsp Maple syrup (or honey)
3 skinless, boneless chicken breasts
Kosher salt (to taste)
Black pepper (to taste)
2-3 cups Broccoli florets
8 oz Mushroom (stems removed)
2 tsp (or cloves) Garlic, chopped
Cooking spray or olive oil spray

Directions

1. Preheat oven to 375 degrees.
2. In a small bowl, mix together 1 tsp olive oil, Dijon mustard, tarragon and maple syrup with a whisk. Set aside.
3. Cut chicken breasts in half and season with kosher salt and pepper to taste.
4. Heat 2 tsp of olive oil in a skillet over medium-high heat. Cook for 4 minutes and then flip and cook on the other side for 3 minutes.
5. Coat a baking pan with cooking spray or olive oil. Place chicken in the center of the pan and spoon mustard sauce on top. Cook for 7 minutes.
6. While the chicken is cooking for the first 7 minutes in the oven, add broccoli, mushroom caps, garlic, the remaining olive oil, kosher salt and pepper (to taste). Mix gently. At the end of the 7 minutes, add the broccoli mix to the pan along the sides and put back in the oven for an additional 15 minutes.

Remove from the oven and enjoy!

Thai Sober Noodles

Drunken Noddles have been a very favorite dish of mine and one that I have wanted to make. I probably did not push trying this before my son became enamored with this dish. Since I was making it for the whole family, I wanted to tweak the recipe to create a lower-heat version that we all could enjoy. I found this recipe on the Martha Stewart site that looked great. I supplemented it with some Thai cookbooks and worked on making it less spicy to match the tastes of family. I really liked the way it came out. I might play with it a bit - but for now - this is a really nice recipe for people who do not want something so spicy.

Ingredients
16oz Rice Noodles (large size - though it is not that critical)
1 tbsp Olive oil
1 tbsp Peanut oil (add more as needed)
2 tsp Garlic, chopped (or 2 cloves)
1 Green bell pepper, chopped
2 Chicken breasts, thinly sliced
1/2 cup Soy sauce (low-sodium)
1/4 cup Fish sauce
2 tbsp Oyster sauce
1 Red bell pepper, cut into thin strips
4oz Bean sprouts
1 bunch Basil, cut into strips (around a 1/2 cup)

Directions

1. Bring a pot of water to boil. Add rice noodles and submerge in the boiling water. Remove from heat and add 1 tbsp of olive oil. After 5 minutes, drain.
2. Add 1 tbsp peanut oil (or canola oil) to a non-stick wok or large saute pan over medium-high heat.
3. Add green bell pepper and garlic and stir-fry for 2-3 minutes.
4. Add chicken and stir-fry for 3 minutes.
5. Add soy sauce, fish sauce and oyster sauce and cook for 4 minutes.
6. Add red peppers and cook for 3 minutes.
7. Add drained rice noodles and bean sprouts and cook for 2 more minutes.
8. Remove from heat and add the shredded basil to the pan. Mix thoroughly and serve.

Enjoy!

Healthier Stuffed Mushrooms

One of the things that we love to do on Oscar Night is to have appetizers and enjoy a fun dinner that way. We have some fun foods in store for this evening, but I wanted to make a nice healthy stuff mushrooms because that could be a nice way to meet these types of events in the future. I figure that I will come up with a few of these over the next few years - as we play with ingredients. This is my first stab at this and it was adapted from the excellent looking Skinny Spinach and Bacon Stuffed Mushrooms. These came out amazing and I will definitely make these again!

Ingredients:
8 oz Mushrooms, stems separated
2 tsp (or cloves) Garlic, chopped
2 cups Baby spinach, loosely chopped
5-6 slices ham, finely chopped (around 1/4 cup)
2 tsp olive oil
1/4 cup Italian seasoned bread crumbs
1 tbsp shredded (or grated) Parmesan cheese
Pinch of kosher salt and black pepper.
Cooking spray or olive oil spray
1-2 tbsp shredded Mozzarella cheese

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly spray a foil lined baking pan with cooking spray.
2. Remove stems from mushrooms and mince fine.
3. Add olive oil to a skillet and heat over medium heat. Add garlic and saute for 1 minute. Add ham and minced mushroom stems and saute for 2 minutes. Add spinach and saute until it is wilted (around 2 minutes). Remove from heat.
4. Empty the content of the pan into a mixing bowl and add bread crumbs, Parmesan cheese and a pinch of kosher salt and pepper. Mix until well blended.
5. Fill mushrooms with spinach mixture, rounding tops off. Place on the lined baking sheet and lightly spray the tops with olive oil or cooking spray. Sprinkle lightly with shredded mozzarella cheese. Bake 15-17 minutes and enjoy!

Chicken Broccoli With Rice

In honor of the start of ActiveU, I adapted this recipe from the M Healthy web site for Chicken Broccoli Stir Fry. I loved the way this came out - so that is good. I played with the recipe so it is not quite as good as it showed on the link - but still pretty good. It is not exactly fried rice, but it is mixed in at the end - giving it a nice taste.

Ingredients (Makes around 4 servings)
2 cups Brown rice, cooked
1 lbs Boneless, skinless chicken breast, cut into thin strips
1 tbsp Peanut or canola oil
1 small Onion, chopped
2 cups Broccoli (fresh or frozen)
1 can (8 oz.) Water chestnuts, sliced
1 Pepper, cut in strips
8 oz. Mushrooms, sliced
1 tbsp Soy sauce
3 tbsp Hoisin sauce

Directions
1. Cook brown rice according to package directions.
2. Heat oil in a large frying pan or wok with medium-high heat. Stir fry chicken strips and onion for 3 minutes, constantly stirring.
3. Add broccoli and continue to stir fry for 5-8 minutes.
4. Add water chestnuts, pepper, and sliced mushrooms and stir-fry around 2 minutes.
5. Add soy sauce and hoisin sauce and stir-fry for around 1-2 minutes.
6. Add cooked rice and stir until thoroughly mixed.

Enjoy!

Veggie Pasta Pie

And on the inside:

This was adapted from the Culinary Institute $5 Veggie Pasta Pie from the Dr. Oz show. I love many of the recipes that are highlighted on the Dr. Oz show - this is very much my favorite part of the good Doctor! While it is always nice to hit a budgetary target (low cost meals that taste great are definite win-wins), getting high nutrition and low calorie/fat dishes is the best. From the Dr. Oz site - this recipe is from "Culinary Institute of America chef Jennifer Stack is a blend of an Italian Frittata (omelet) and a Jewish Noodle Kugel (pudding)". I made some very minor modifications to taste (basically adding the roasted red peppers (which was very nice). I also added some timings, which makes it easier to follow. This was just fantastic and it will be a regular staple in our house. This would also be great for brunches as it can sit out for a while.

Ingredients (Makes around 4 servings)
1 1/2 cups cooked Whole-wheat macaroni (Around 3/4 cup dry macaroni)
6 large Eggs
2 Carrots, finely grated (around 1 cup), divided
2 tbsp Canola or vegetable oil
2 tsp (or cloves) Garlic, chopped
1 14.5-oz can Petite diced tomatoes
1/4 cup Roasted red peppers, chopped
10 oz Frozen, chopped spinach (thawed and squeezed dry)
3/4 cup reduced fat shredded cheese (adjust to taste), divided
Salt and pepper to taste
Cooking spray

Directions
1. Preheat oven to 375˚F. Cook the macaroni according to package directions. Drain the pasta and set aside.
2. Whisk 2 eggs in a bowl and add 1/3 cup of the grated carrot and 1/2 cup cooked macaroni. Season with salt and pepper to taste. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry (around 5 minutes). Slide this noodle “pancake” onto a greased cookie sheet (or parchment paper) and keep warm. Repeat this process two more times to create a total of 3 noodle layers.
3. Raise heat to medium and add 1 tsp oil to the skillet. Sauté 1 tsp chopped garlic for around 30 seconds. Add the canned tomatoes and roasted red peppers, season with salt and pepper and cook for around 7 minutes. Set aside in a bowl.
4. Add 1 tsp oil to the skillet and sauté 1 tsp chopped garlic for 30 seconds. Add the spinach, season with salt and pepper and cook for around 5 minutes). Set aside in a bowl.
5. Add the first noodle pancake, browned side down, to a pie plate coated with cooking spray. Top with the cooked spinach (drain any excess liquid) and add 1/4 cup of the shredded cheese. Add a second noodle pancake and top with the tomatoes and pepper mixture (drain any excess liquid) and add 1/4 cup of the shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.
6. Bake in oven for 10 minutes at 375˚F. Cut into wedges and serve hot or cold.

Winter Chicken Pasta (Chicken and Veggies)

This was adapted from a Prevention Recipe for Chicken Cacciatore. I played with this quite a lot - and took out some of the things that the family does not love and swapped in some things they do. I added spinach because we all need more greens - don't we? I loved the way this came out and it will be definitely on a short rotation.

Ingredients (Makes around 4 servings)

12-14 oz boxed Pasta (your choice)
1 tbsp Olive oil
3 Chicken breast pieces, cut into 1/2" pieces
1/4 tsp Kosher salt
1/4 tsp Black pepper
8 oz Mushrooms, cut in half
1 Bell pepper, cut into strips (any color)
1 small Onion, chopped
2 tsp garlic, chopped
1 cup Chicken broth
1 tsp Oregano, dried
1/2 tsp Basil, dried
1 tsp Parsley, dried
1 tbsp Tomato paste
14.5 oz can Petite diced tomatoes
Baby spinach (to taste - around two handfuls)

Directions
1. Prepare pasta per package directions.
2. Heat olive oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add kosher salt and pepper to the chicken and add it to the pan. Cook for around 5-6 minutes, turning occasionally, until browned on all sides. Transfer to bowl (leaving the liquid in the pan) and cover the chicken with foil.
3. Add the mushrooms, bell pepper, onion, garlic, chicken broth, oregano, basil, parsley, and tomato paste in the pan. Reduce heat to medium, cover, and cook, stirring occasionally, about 5 minutes. Uncover and cook for about 5 more minutes.
4. Stir in tomatoes (with juice) and chicken with any accumulated juices from bowl. Reduce heat to a simmer for around 4 minutes.
5. Add the baby spinach and mix until wilted, about one minute.
6. Pour over the pasta and serve.
Enjoy!

Steak Tips with Mushroom Gravy

This was adapted from a Cooking Light recipe for Steak Tips with Peppered Mushroom Gravy. One day, I will write about a horrible attempt at Steak Fajitas when I was dating my wife 25 years ago. Needless to say, it is the bar by which all bad meals are measured by. This was nothing at all like that - and came out fantastic. I did receive some nice knives for Christmas and it make cutting the steak much easier. It is a lot about the tools! Anyway, this is a fantastic dish that will definitely grace our table again.

Ingredients (Makes around 4 servings - perfectly served over noodles, rice or with mashed potatoes).

Cooking spray
1 pound top sirloin steak, trimmed of fat and cut into 3/4-inch pieces
1 tbsp Olive oil
2 tbsp Shallots or onions, finely chopped
1 (8-ounce) package Baby bella mushrooms, sliced
4 ounce White mushrooms, sliced
1 tsp Garlic, chopped (one one clove)
1 tbsp Soy sauce
3 tbsp Flour (all-purpose)
1/2 tsp black pepper
1/4 tsp Kosher salt
1/2 tsp Thyme (dried)
1 1/2 cups Beef broth

Directions (you are on your own for noodles, rice or potatoes)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add steak. Sauté for around 5 minutes until it is browned on all sides. Remove from pan and cover with foil to keep warm.
2. Heat olive oil in the same pan over medium-high heat. Add shallots (or onions) and mushrooms - then sauté 4 minutes. Add garlic and soy sauce and sauté for around 30 seconds (until mixed).
3. Sprinkle flour, pepper, kosher salt and thyme over mushroom mixture and cook 1 minute, stirring constantly. Then gradually add the beef broth, stirring constantly. Bring the mushroom mix to a boil and cook 2 minutes or until thickened. Return beef to pan and cook 1 minute longer.

Serve over noodles, rice or potatoes.

Enjoy!

Coffee Pecan Cake

This was adapted from a Cooking Light recipe for Espresso-Walnut Cake. I had been meaning for the longest time to try this out. And of course - I did not have walnuts. Welcome the biggest change of all - Pecans! I loved the way that this came out - though you can make it a bit less coffee tasting (see note below).

Ingredients (Cooks in an 8x8 pan - will let you figure out how many servings that is)
Cooking spray
1 1/3 cups, plus 2 tsp All-purpose flour
1/4 cup Brown sugar
3 tbsp Pecans, finely chopped
1 1/2 tsp Cinnamon
2 tbsp Instant coffee granules, divided (SEE NOTE BELOW)
5 tbsp Butter or margarine
1 cup Sugar
2 large Eggs
2/3 cup Yogurt (vanilla or plain)
2 tsp Vanilla extract
1/2 tsp Baking soda
1/4 tsp Table salt

NOTE: The instant coffee makes a strong taste. You can change out the tablespoons for teaspoons with instant coffee for a less strong taste.

Directions

1. Preheat oven to 350°. Coat an 8-inch square baking pan with baking cooking spray (or dust with 2 tsp flour atop regular cooking spray).
2. Combine brown sugar, pecans, cinnamon, and 1 tbsp coffee granules in a small bowl.
3. Place the butter or margarine in a large microwave-safe bowl. Heat in microwave until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Add flour and remaining tbsp coffee - then stir until blended.
4. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.

Enjoy!

Roasted Cod with Warm Tapenade

This great fish recipe was adapted from Roasted Cod with Warm Tomato-Olive-Caper Tapenade from the EatingWell site. Loved the way that this came out and it was very easy to prepare. Served it with rice and a vegetable.

Ingredients (Serves 3-4)
1 pound Cod fillet (4 pieces)
1 tbsp Olive oil (plus some olive oil spray)
1/4 tsp Black pepper
1 small Onion, chopped finely
1/2 cup Cherry tomatoes, halved
12 Kalamata olives, chopped
1 tbsp Roasted red peppers, chopped
1 tbsp Capers, rinsed
1/2 tsp Dried oregano
1 tsp Balsamic vinegar

Directions

1. Preheat oven to 450°F. Lightly coat a baking sheet with sprayed olive oil or cooking spray. Placed the cod on the baking sheet and lightly spray olive oil on the fillets. Sprinkle with pepper. Place the sheet in the oven and cook for around 17 minutes.
2. When the fish is around 6 minutes from being done, prepare the tapenade. Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and saute for around 1 minute. Add tomatoes and saute for around 2 minutes. Add olives, roasted red peppers, capers and dried oregano and saute for around 1 minute. Add the balsamic vinegar and remove from the heat.
3. Spoon the tapenade over the cod to serve.

Enjoy!

BBB (Better Blue Buckeyes)

I was at a party for Mosaic Feline Rescue volunteers and these were around for dessert (here are my pictures of the cats at Mosaic). These were amazing and I shared some with my family - who wanted more...more...more!

These are adapted from a no-bake recipe that I was pointed towards on the VegNews site. The recipe is for Chocolate-Covered Crunchy Speculoos Balls. I tweaked this a bit to make it slightly better for you - given that I use Simply Jif (it has less sugar than regular). Low-fat peanut butter might work as well. Well, about the name - being a Michigan person...can't very well call it just Buckeyes....so I am calling it BBB....or Better Blue Buckeyes.

Ingredients (Makes 18-20)

2 cups Peanut butter (you may use an variety including low-fat or low sugar)
1/4 cup (4 tbsp) Butter or margarine (softened)
3 cups Crisp rice cereal
1 cup Powdered sugar
1 lbs Chocolate candy coating (like CandiQuik)

Directions

1. In a large mixing bowl, blend the peanut butter and butter or margarine until well mixed.
2. Add crisp rice cereal and mix well.
3. Add powdered sugar and mix well.
4. Mold around 2 tablespoons of peanut butter mix into a ball (slightly smaller than a golf ball). Place a toothpick in the balls and place them in the refrigerator for around an hour.
5. Melt the chocolate coating as directed, and dip the balls (by the toothpicks and spoon if needed) until coated. Let cool for another hour.

Enjoy!

Chicken Piccata

This dish is a great addition to our repertoire as this came out fantastic. I have been carrying around the printout for this recipe for months and it was always on my short list. This recipe was adpated from Chicken Piccata I from the Prevention website. This is a great place to get healthy recipes and I have been going there more and more for dining ideas. In regards to the whole notion of it being Chicken Piccata I...it makes me think there is a sequel somewhere out there..."this time, it's personal!" Again, this is a great dish!

Ingredients (4 servings)
1/2 cup Flour
1/4 tsp Kosher salt
1/4 tsp Black pepper
4 chicken breasts (around 1 1/2 lbs), thinly sliced (around 3/8" thick)
3-4 tbsp Olive oil
1/4 cup Capers, rinsed and drained
1 Onions, finely chopped
2 tsp Garlic, chopped (or two cloves)
1/2 cup Dry white wine
1/2 cup Chicken broth
1/4 cup Lemon juice

Directions
1. Combine flour, kosher salt and black pepper in a 1 quart zip-top bag. Pat chicken dry. Working in batches, add chicken to bag, shake to coat, and set on plate in single layer.
2. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add half the chicken and cook for around 3 minutes on each site. Transfer chicken to a plate and cover tightly with foil. Cook the other half of the chicken the same way and place the finished chicken under the foil as well. Add extra oil as needed during the second batch of chicken.
3. Reduce heat to medium and add the remaining tbsp of olive oil to skillet. Add the capers, onions and garlic to the pan and cook for 3 minutes (stirring often). Add wine, broth, and lemon juice to the pan and simmer for around 4 minutes.
4. Pour the sauce over the chicken and serve.

Enjoy!