Double Whammy

Grilled Shrimp with Vietnamese Vinaigrette

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Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing

After a few weeks of intense travel and heavy eating with my family (shame on me), I decided to lighten things up a bit with a low fat meal that tastes anything but light: Grilled Shrimp with Vietnamese Vinaigrette and Grilled Curry Zucchini, Red Bell Pepper, Japanese Eggplant, and Arugula Salad with Yogurt Dressing. The exotic flavors of the Vietnamese Vinaigrette and Yogurt Dressing are finger-licking good and it's by far one of the best meals I've ever prepared. I paired mine with simple couscous (just flavored with salt and pepper) and let the Vietnamese Vinaigrette do the talking.  (Be sure to add an ample amount to finish off the dish before serving).

Recipes after the jump:

Grilled Shrimp with Vietnamese Vinaigrette
Serves: 8
Prep time: 15 minutes

Ingredients:
1/2 cup lime juice, plus wedges for serving
1/4 cup brown sugar
4 scallions, thinly sliced
2 large shallots, finely chopped
2 seeded jalapeno chiles, minced
2 tbsp plus 2 tsp soy sauce (recipe calls for fish sauce)
2 large cloves garlic, minced
1/2 tsp toasted sesame oil
4 tsp grapeseed oil
32 extra-large shrimp, (2 lbs), peeled and deveined

1) In a medium bowl, whish together the lime juice, brown sugar, scallions, shallots, jalapenos, soy sauce, garlic and sesame oil.

2) Preheat the grill to high. (I used a grill pan).  Transfer 1/2 cup of vinaigrette to a large bowl; whisk in grapeseed oil.  Add the shrimp, season with salt and pepper and toss to coat.  Grill the shrimp, flipping halfway through, until just cooked through, about 2 to 3 minutes per side.

3) Transfer the shrimp to a platter; drizzle with some of the remaining vinaigrette.  Serve with lime wedges.

Make ahead: Mix the vinaigrette the night before and keep it refrigerated.  All you need to do later is whisk in the grapeseed oil and add the shrimp before grilling.

Grilled Curry Zucchini, Red Bell Pepper, and Arugula Salad with Yogurt Dressing:
Serves: 8

Ingredients:
1/2 cup plain Greek Yogurt (I used fat free)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 1/2 tsp lime zest plus 1/4 cup fresh lime juice
3 tsp white whine vinegar (I used red wine because it's all I had)
2 tbsp EVOO
4 tsp curry powder
2 lbs zucchini (4 medium), cut into 1" thick slices, quartered
2 red bell peppers, quartered lengthwise and seeded
2 cups arugula or baby green salad
Sky's addition: 1 small Japanese eggplant, sliced into 1" pieces and quartered

1) In a large bowl, whisk together the yogurt, cilantro, red onion, lime zest, lime juice, and vinegar.  Season with salt.  Cover and refrigerate until ready to use.

2) Preheat the oven to 375 degrees.  In a large bowl, whisk together the EVOO and curry powder.  Add the vegetables and toss to coat.  Season with salt and toss again. Roast the vegetables for 35-40 minutes, flipping halfway through until just cooked through and tender. Transfer vegetables to a large baking sheet to let cool completely.

3) Once cool, toss with arugula and enough dressing to lightly coat.  Season with salt.  Transfer to a salad platter and serve immediately with remaining dressing on the side.

Recipes and images: Rachelraymag.com

Sunday Funday

Last Sunday my husband and I had three families over for a relaxing and enjoyable Sunday night dinner.  With Italian fare that was adult and kid-friendly and a group of well-behaved toddlers, the night went off with a hitch ending with a toddler dance party to Mumford & Son's and Skillet Almond Shortbread. (It's quite the combo I have to say).  I can't think of a more perfect (or adorable) way to end the weekend.

Here's what I served:

Kale Caesar Salad

I used green kale and a mixture of two store-bought Caesar dressings.  One that is creamy and the other that is more of a vinaigrette

Brussel Sprout, Caramelized Onion, and Pancetta Pizza:

Be sure to use store-bought pizza dough (like Whole Foods whole wheat version) and don't forget the lemon juice and hot chili oil at the end that really makes this pizza one-of-a-kind.

Sicialian Meatballs

The most wonderful meatballs I've ever had with a special surprise on the inside-pine nuts and currants

Chile Shrimp with Butter Beans, Capers, and Couscous
Hot and spicy yet lemony and buttery-the perfect combo for my health-conscious friends

Roasted Broccoli and Summer Squash
This simple and tasty side dish always does the trick

Skillet Almond Shortbread Cake
The most addictive cake I've ever had. I made it 4x this week for various reasons.

PC: Kale Caesar Salad: Tastingtable, Food & Wine for picture 2, 3, 5, picture 4: Simply Recipes, 6: Food Network

Chile Shrimp

Chile Shrimp with Butter Beans and Lemony Couscous

There's nothing I love more than a restaurant-worthy meal that is healthy, easy to make, and can be made in ten minutes flat.  My Mother-in-Law recently introduced me to Chile Shrimp with Butter Beans and Lemony Couscous and it is fantastic as a light appetizer or entree.  It has the perfect amount of spice that's balanced by a lemony couscous topped with meaty butter beans and capers.  I recently served it with a kale caesar salad and a brussel sprout, pancetta, and parmesan flatbread (which I will feature soon).

Recipe after the jump:

2/3 cup couscous 3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
Recipe/PC: Food & Wine

Mexicana Mama

After a recent babysitter cancellation, I decided no one was going to bring me down on a Friday night; so I ran to the market and whipped up a nice Mexican meal for two. I made homemade margaritas, spicy guacamole, and chicken enchiladas with roasted asparagus and refried black beans.  To finish it off, I served nutella-stuffed chocolate chip cookies sprinkled with sea salt. I had made them for Superbowl Sunday, it's not like I can just have those sitting around the house.  It was a meal to remember (even though I can't say I do).

Chicken Enchiladas

Ingredients:
8 soft corn tortillas

Filling:
3 cups chicken broth
4 pieces boneless, skinless chicken breast, 6-8 oz
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt

Sauce:

2 cups tomato sauce

2 teaspoons hot cayenne pepper sauce, several drops

1/4 teaspoon ground cinnamon, 2 pinches

1 teaspoon chili powder

2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Directions

Preheat the oven to 275 degrees F.

Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and switch broiler on high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

PC: Annie's Eats
Recipe: Rachel Ray

Beans Beans

Clearly I'm not reinventing the wheel since this is probably the most widely used chili recipe there is.  It's sold at every supermarket for goodness sake. But in a way I feel like I am since I've made a significant ingredient leap that takes this simple chili to the next level. That's right folks and it's all in the beans.  The recipe calls for plain kidney or pinto beans (how boring) but I said to heck with that and used Busch's Vegetarian Baked Beans and now this is my new Old Faithful.  Oxymorons rule and so does this chile!

And thank you to Rebecca for letting me in on the bean secret.  I won't tell anyone.

McCormick's 'Original' Chili:

Servings: 3-4 (I recommend doubling the recipe)

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 pkg McCormick Seasoning Mix

1 lb lean ground beef or turkey

1 can (14 1/4) oz diced tomatoes, undrained OR 2 cans (8 oz each) tomato sauce (I use 1 can of diced tomatoes)

*1 can (16 oz) Busch's Vegetarian Baked Beans  OR 1 (16 oz) can of pinto or kidney beans.

1) Brown the meat in a large skillet on medium-high heat.  Drain fat.

2) Stir in seasoning mix, tomatoes, and beans.  Bring to a boil.  Cover.  Reduce heat and simmer 10 minutes, stirring occasionally.  Serve with toppings (liked chopped onion, american cheese, sour cream, tortilla strips or corn bread). 

Here's what to look for at the store:

PC: Mccormick.com

There's No Place like Home

After a recent night out at RPM, one of Chicago's hottest Italian eateries, I had to recreate their eggplant parm at home since I haven't been able to get it out of my head.  Lucky for me, my Mother-in-Law has a recipe in her arsenal that will knock your socks off and even though it's a lot of work (frying tens of eggplant slices and making fresh sauce) the payoff is worth every second of your precious time.  Best of all, you'll now have a foolproof recipe that tastes authentic and is better than a night out on the town. (Sorry RPM).

  I pair it with my favorite spicy caesar salad, a nice bottle of cab, and my most forgiving sweatpants.

Eggplant Parmesan with Crispy Breadcrumb Topping:

Ingredients:

3 tbsp EVOO, plus 2 cups for frying

1 onion, finely chopped

3 garlic cloves, very finely chopped

Two 28-ounce cans whole, peeled Italian tomatoes, drained

Kosher salt/freshly ground pepper

8 small eggplants (1/2 lb each) cut lengthwise 1/2" thick

3 tbsp coarsely chopped basil

1 lb lightly salted fresh mozzarella, thinly sliced and torn into small pieces

1 cup freshly grated Parmigiano-Reggiano cheese

3 tbsp dry bread crumbs

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Spicy Caesar Salad

Ingredients:

1/2 baguette, sliced 1/3" thick

1/4 cup EVOO, plus more for brushing

1/2 cup mayonnaise

4 oil-packed anchovy fillets, drained and chopped

2 tbsp fresh lemon juice

2 large garlic cloves, coarsely chopped

1 tsp dijon mustard

freshly ground pepper

6 slices lean bacon (3 oz)

1 1/2 lbs romaine lettuce, torn into large bite-size pieces

1 long red chile, seeded and thinly sliced crosswise

1/4 cup freshly grated Parmesan cheese

1) Preheat the oven to 400 degrees.  Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil.  Bake for about 5 minutes, or until golden brown.  Let the toasts cool, then break into large pieces.

2) Meanwhile, in a food processor, combine the mayo, anchovies, lemon juice, garlic, and mustard and blend until smooth.  With the processor on, slowly pour in the 1/4 cup olive oil.  Season the dressing with pepper.

3) In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side.  Drain and slice crosswise 1" thick.

4) In a large bowl, toss the romaine with the sliced chile, croutons, and the bacon.  Add the dressing and toss.  Sprinkle with Parmesan over the salad, toss again and serve right away.

Make ahead: The dressing can be refrigerated overnight.

PC: Foodandwine.com  

California Chili

The minute the leaves start to change, the only thing I crave more than Fall clothes is a hearty bowl of chili. Since I love trying modern classics, I decided to try Giada's California Chili and let's just say it was love at first bite.  The quinoa and toasted pine nuts add the most perfect crunch to the spicy and savory chili.  Like always, I served it with Ina's corn muffins (I keep them in the freezer), and crushed blue tortilla chips, white cheddar, and onions.  It was a Sunday love fest.

Recipe:

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, smashed, peeled and chopped
• 2 large poblano chiles, stemmed, seeded and diced
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1 1/2 pounds ground turkey (dark meat)
• 1 tablespoon all-purpose flour
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons (packed) dark brown sugar
• 1 teaspoon dried Mexican oregano, crushed
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 cups low-salt chicken broth (preferably organic)
• One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
• Simplest Quinoa and Pine Nut Pilaf, recipe follows
• Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

• 1 1/4 cups whole grain quinoa (about 7 ounces)
• 1 3/4 cups low-salt chicken broth (preferably organic)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro or Italian parsley
• 1/3 cup pine nuts

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

PC: Foodnetwork.com

Spaghetti Burger

What do you do when you feel like a hearty bowl of spaghetti yet your husband feels like a juicy burger? You combine them (of course) to create a sensational Spaghetti Burger! Thanks Rachael Ray for letting me kill two birds with one stone with this quirky, yet awesome, burger combo. (It's all about the compromise, I tell you).

On the same note, this burger is spicy and the real deal.  I served it with roasted eggplant wedges to keep it balanced.  I'll definitely be making it again and again.

The Recipe:

Ingredients:
1 lb ground beef
1 lb sweet Italian Sausage, casings removed (I used 1/2 lb hot turkey sausage)
2 cups cooked spaghetti, coarsely chopped
1/2 cup plus 2 tbsp grated Parmesan cheese
1/2 cup jarred marinara sauce
4 tsp finely chopped garlic (about 3 cloves)
1 tbsp Cajun seasoning blend
6 tbsp butter, at room temperature
12 slices sourdough (I used sourdough hoagies, scooped out)
**Sky's addition: sliced provolone and extra marinara sauce for topping

Directions:

In a large bowl, combine the beef, sausage, and spaghetti.  Add the parmesan cheese, marinara sauce, 2 tsp garlic and the Cajun seasoning.  Mix well and form into 6 oval-shaped patties.

Preheat the stovetop grill (or grill pan) on medium heat.  In a small bowl, mix the butter and remaining 2 teaspoons garlic.  Spread the butter on both sides of each bread slice and grill until toasted, 1 to 2 minutes per side.  Set aside.  Grill the patties for 6-7 minutes per side.  Top the bread slices with a patty, sliced cheese and a dollop of heated marinara sauce.  Set the remaining bread slices into place.

Serve with roasted eggplant wedges or baked french fries.

Recipe courtesy of Rachael Ray
PC: Rachaelraymag.com

Asian Made Simple

Asian food is one of my favorite go-to's for week night cooking.  It's flavorful, comforting, and therapeutic since it requires a lot of chopping and handling.  After sampling a few of my friend's flavorful dishes at a recent Cooking Club, I'm never at a loss for a better-than-takeout meal.

Baked Sweet and Sour Chicken
Servings: 3

Ingredients:
3-4 boneless chicken breasts
salt/pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbsp ketchup
1/2 cup distilled white vinegar
1 tbsp soy sauce
1 tsp garlic salt

Preheat the oven to 325 degrees.  Rinse the chicken, pat dry, and season with salt and pepper (1 good pinch of each).  Coat the chicken in cornstarch and then the egg.  Heat the oil in a large skillet and cook the chicken in two batches until browned (the chicken will not be fully cooked through).  Place the chicken in a greased 9x13 pryex.  In a separate bowl, mix the ingredients for the sweet and sour sauce and pour evenly over the chicken.  Bake for one hour and turn every 15 minutes.  Serve with brown or white rice and enjoy!

Recipe courtesy of Allyson Becker from Lifeasalofthouse.blogspot.com

P.F. Chang's Mongolian Beef
Servings: 2
12 oz sliced beef tenderloin (Whole Foods will do this for you)
1 tbsp soy bean oil (I used olive oil)
1 tsp garlic
2 oz soy sauce
2 tbsp sugar
1 tsp rice wine
2 oz green onion sticks, 3" long

Heat the oil in a saute pan.  Add the beef and cook for 30-60 seconds or until cooked.  Beef should be slightly browned around the edges and gray throughout the rest of the surface.  Add the garlic and toss for about a minute.  Add the rice wine, soy sauce, and sugar and bring to a boil.  Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef (it should take around 5 minutes).  The pan should be dry before proceeding.  Add the green onion and toss into beef.  Serve with rice.

Recipe courtesy of Emily Hoffman from P.F. Changs

Martha's Cashew Chicken
Servings: 4

1 1/2 pounds boneless, skinless chicken breast, cut into 1" cubes
1 tbsp cornstarch
coarse salt and ground pepper
2 tbsp vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1" pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup raw cashews (4 oz), toasted

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.  In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.  Cook half the chicken, tossing often, until browned, about 3 minutes.  Transfer to a plate.  Add remaining oil and chicken to skillet along wtih garlic and white parts of scallions.  Cook, tossing often, until chicken is browned, about 3 minutes.  Return first batch of chicken to pan.  Add vinegar, cook until evaporated, about 30 seconds.  Add hoisin sauce and 1/4 cup water, cook, tossing, until chicken is cooked through, about 1 minute.  Remove from heat.  Stir in scallion greens and cashews.  Serve immediately over white rice, if desired. 


PC: Tablefortwoblog.com, pfcb.com, Martha Stewart

Star Power

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Last night I combined two of my favorite Food Network stars' recipes to create a perfectly balanced and delicious Greek-like meal.  Although the meatloaf isn't a traditional Greek dish, the feta and sun-dried tomato tie it all together to give it that major Opa! factor. 

For those of you short on time, this dish is great because you can prepare it in advance and pop it in the oven when you're busy bathing your kids and putting them to bed.  Allow an hour for cooking. 

 Giada's Turkey Meatloaf with Feta and Sun-dried Tomatoes

Bobby's Greek Potatoes with Lemon Vinaigrette

PC: GiadaDelaurentis.com & Sweetandsaucy

Pin!

After months of hearing about Pinterest from all of my Mom friends, I finally jumped on the bandwagon and I have to say I'm smitten.  I've never experienced a site that satisfies all of my needs in one place... Facebook who?

Tonight I made a total stranger's Blackened Chicken with Cilantro Lime Quinoa and it was pintastic!  It is so good that it'll not only be part of my weekly lineup, but I would even serve it to guests.  I threw in some roasted summer squash with manchego and boiled corn since I had made it for my kids and topped it off with a dollop of avocado/sour cream sauce.  

Here's the recipe that serves 2.  You must try it!

Ingredients:

2 boneless, skinless chicken breasts

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp cumin

1 tsp olive oil

1 tsp butter

2 cups low sodium chicken stock

1 cup quinoa

juice and zest of 2 limes

dash salt/pepper

2 tbsp cilantro, chopped (optional)

Other: Avocado sauce

1 avocado

2 tbsp sour cream 

1/2 juice of a lime

salt/pepper

Directions:

1) Prepare quinoa as directed (I use chicken stock over water).

2) While quinoa is cooking, combine all of the dry ingredients in a small bowl (paprika through cumin).
3) Rinse the chicken breasts, pat dry, and cover each breast with seasoning-front/back.

4) Add the olive oil and butter to a pan (I used a nonstick pan with a lid).  Heat over medium/high heat for about a minute and add the chicken breasts.  Cook for about 7 minutes per side with the lid on.  I kept flipping mine so each side wouldn't get too burned.

5) After the breasts are fully cooked (they should register at least 165 degrees on your thermometer), remove and allow to rest for five minutes before serving.

6) When the quinoa is finished cooking, transfer to a bowl and add the zest and juice of two limes and salt/pepper to taste.  (You can make this a few hours in advance to cut down on time). 

7) Remove the flesh of one avocado and add the sour cream, 1/2 the juice of a lime, and salt and pepper to taste.  Mix together.

8) Plate the quinoa and add the blackened chicken with a dollop of avocado sauce.

Follow me already.

PC: Yours Truly 

Recipe: Sarcastingcooking.com

Pizza Night

My husband and I developed the gluttonous Sunday night habit of finishing off a Medium (sometimes Large) thin-crust pizza from our favorite pizzeria, Pizano's.  We find that there's nothing more rewarding than indulging in a mouthwatering pizza after a long weekend of keeping up with our twins.

However this past Sunday, after a quick stop at Whole Foods and picking up their homemade whole-wheat pizza dough, I decided to make my own pizza since I love to cook and am always looking for a creative outlet.  The results were astounding and my pizza was out of this world.  The crust was perfectly golden and crispy and the homemade mozzarella was savory and beyond my wildest dreams.  I paired it with a low-fat caesar salad and mounds of roasted veggies-summer squash, zucchini, and broccoli- Ina Garten-style.  And best of all, I finally started off the week feeling healthy and not an overstuffed sausage. 

Making a successful pizza is all about having a pizza stone and preheating it in the oven for at least 30 minutes at 450-500 degrees.  And using Whole Foods pizza dough doesn't hurt either.  It's pretty sick (in a good way). 

Recipe: Tomato and Mozzarella Flatbread Pizza by Giada featured in Food & Wine

PC: Smitten Kitchen

Da Bears Menu

Last Monday my husband and I hosted 15 of our friends for a night of da Bears and chili.  Since one of my friends is pregnant, another is breastfeeding, and another can't eat pork, I made two sets of chili so no one would go hungry. Here's what was served:

7 Layer Dip (by the Pioneer Woman) to start:

Giada's Chicken Chili: 

Beef and Chorizo Chili: 

***I substitute ground round for stew meat

Mac N' Cheese with Pancetta: a true crowd pleaser

(I add a few dashes of nutmeg)

Ina's Corn Muffins: equally delicious

(I add a 1/2 cup of drained sweet yellow corn to the batter)

Dessert: 

Sweet Mandy B's Cupcakes:

Lucky for me, the Bears won and the food was a hit so it was a good night had by all.  

 PC: Pioneerwoman, browniebites, green local living, bon appetit, food network, formerms

Kabob Night

I grew up loving kabobs.  We used to make them year-round on our outdoor and indoor grill and to this day not a week goes by when I don't crave them.  When yesterday's craving set in, I made Chicken and Veggie Skewers with Homemade Tzatziki and Peanut Sauce from Bibby's Backyard BBQ and it was absolutely delightful.   The meal is hearty, delicious, and comforting and is perfect for a weeknight meal or else entertaining guests.  I served mine with whole wheat couscous and grilled pita on the side and my only regret is that I didn't make extra for leftovers.
  

Chicken and Veggie Skewers with Homemade Peanut and Tzatziki Sauce:

Serves 4:

Chicken Kabobs:

2 lbs boneless, skinless chicken breasts, cut into 1" pieces

1/2 cup olive oil

3 tbsp red wine vinegar

2 tbsp lemon juice

1 tsp oregano

salt/pepper

Whisk together all of the ingredients, besides the chicken, in a large bowl.  Add the chicken and toss to coat. Allow to marinate in the refrigerator for a few hours before grilling.

*If you're using wooden or bamboo skewers, be sure to soak them in water for 30 minutes before grilling.  When ready to grill, place on a pre-heated grill and cook for about 7-10 minutes per side until done. 

Veggie Kabobs:

1 cup chopped peppers

1 cup chopped red onion chunks

1 cup button mushrooms

1 cup zucchini chunks

1 cup cherry tomatoes

Thread veggies on skewers.  Brush with olive oil and season with salt and pepper.  Cook on a grill until all veggies are lightly charred all over, about 10 minutes.  Serve alongside chicken kabobs.

Tzatziki Sauce:

1 1/2 cups greek yogurt

1 small cucumber, peeled, seeded, and chopped

1 heaping tsp minced garlic

1 tsp lemon

1 green onion, sliced thinly

1 tsp oregano

salt/pepper to taste

Feta-optional

Mix the ingredients together in a bowl and refrigerate for 2-8 hours before serving

Peanut Sauce:

1 cup chunky peanut butter

1/4 cup soy sauce

1/2 tsp garlic

1 tbsp lemon juice

1/2 tsp ground ginger

1/4 cup-1/2 cup warm water

Whisk all of the ingredients together in a bowl.  Add the water last to thin out the sauce.  You may not need all of it.  Serve at room temperature.

Serve with couscous and grilled pita

If you're like me and don't have access to an outdoor grill, be sure to invest in this Calphalon Nonstick Grill Pan.  I use it for everything!

Whole Foods, ILoveChickenWings.com, Foodnetwork.com, Cookingwithsugar.com, gettyimages.com, amazon

Garlic, Chipotle, and Scallion Burgers

Turn an ordinary burger into an extraordinary one with the addition of three simple ingredients.  Introducing my new favorite burger of all time: Garlic, Chipotle, and Scallion Burgers from my trusty cookbook, The New Best Recipe. 

I serve them on whole wheat buns and top them with lots of fresh avocado.  As for sides, nothing (in my opinion) beats good old baked sweet potatoe fries and asparagus to round out the fat in the burger. 

Recipe:

Servings: 4

1 1/2 lbs ground lean chuck

1 tsp salt

1/2 tsp pepper

3 unpeeled garlic cloves

1 tbsp minced chipotle chili in adobo sauce

2 tbsp minced scallions

Other:

4 whole wheat sandwich buns

1 ripe avocado, sliced

fries of your choice

1 lb baked asparagus

Toast the garlic in a small dry skillet over medium heat, shaking occasionally until fragrant and color deepens slightly, about 8 minutes.  Once cool enough to handle, peel and mince.  Break up the chuck and sprinkle with salt/pepper.  Mix the garlic, chipotle, and scallions into the meat.  Divide into 4 equal portions and toss from hand to hand to form a ball.  Flatten to 1".  Press down on the center of each patty, creating a divot. Grill the burgers divot-side up, uncovered without pressing down for about 2.5 minutes.  Flip and cook for another 2 minutes for rare, 2.5 minutes for medium rare, 3 minutes for medium, and 4 minutes for well done. 

Asparagus: Clean and dry the asparagus.  Pop off the ends, throw on a baking sheet, and spray with Pam and kosher salt.  Bake at 400 degrees for 20 minutes exactly. No more or less.

Fries: prepare as packaged.

Sky's 'Week in a Day'

Over holiday break I watched Rachel Ray prepare a full week's worth of meals in a one hour show, and I thought to myself, this is totally up my alley! Now that my energy levels vary from day to day and all I crave is a nice, home-cooked meal, why don't I try this?  So when I returned on Sunday I set off to the market with recipes in hand in hopes of becoming a food star in my very own home. (Even though my husband already regards me as a shining star), I have to say that it was a pretty easy feat and there's truly nothing better than having a home-cooked meal on nights that you don't have the time or energy to put in the work.

So here's what I made:

Dinners # 1 & 2: Black Bean and Chorizo Chili  (We ate this on Sunday and Monday night)

I featured this chili last year and it's by far my favorite.  I substitute nitrate-free chicken sausage for chorizo (when I'm pregnant), and use half ground round/half ground turkey meat instead of beef stew meat.  I do this because I personally don't like chunks of real meat in my chili. This recipe yields 10 servings, so if you're a party of 2, it could last you 5 nights.  Or else 1-2 nights and you can freeze the leftovers.

-Serve it with sliced avocado, american cheese, chopped onion, crushed tortilla chips and fresh corn bread.

Corn bread: I often use a mix that I have in the pantry with other ingredients that I always have on hand (like milk, oil, and eggs).  This time I actually used the recipe from the back of the Corn Flour mix since I had to buy it for the chili.

Dinner #3: Turkey Tacos with Refried Beans (We ate this on Tuesday night)

When I browned the turkey meat for the chili, I added on an extra 1 3/4 lbs of turkey knowing that I would use part of it for a night of tacos and the other for spaghetti casserole.  For turkey tacos, I don't use anything fancy but the trusty Ortega taco kit.  And since I already had the toppings on hand from the chili (avocado, shredded lettuce, tomato) all I needed was salsa and refried beans from my pantry. How easy is that?

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Dinner # 4: Easy Spaghetti Casserole (Wednesday night's dinner)

On Sunday, I took the remaining 3/4 lb of browned turkey meat and mixed it with a bottle of San Marzano marinara sauce I had on hand (about 8-10 oz sauce).  I doctored it up with some salt, oregano, and garlic powder, and threw in some sauteed chopped onion and garlic.  Since I wasn't sure if the sauce would stay in my fridge, I threw it in the freezer until Wednesday morning when I allowed it to thaw out.  All I needed to do then was boil some whole wheat spaghetti (8 oz), mix it with the sauce, and throw it in a 8" x 8" casserole and top it with parmesan and shredded mozzarella. You just bake it in the oven at 400 for 35 minutes until it's piping hot. I also baked some frozen broccoli since I had it in the freezer.  This casserole was inspired by my Grandma Rose who used to make it for Mom as a kid. 

Dinner #5: Grilled Cheese and Tomato Soup

I figured that by Thusday we could 'cheat' and just eat some Campbell's Tomato Soup along with a grilled cheese made in our panini maker.  I'll use Whole Food's 9 grain bread with some American cheese and a little butter and call it a day. 

Dinner #6: We're going out. I need a change of pace.

PC: Cooking.com, Today's Turkey, mybrands, Everything and Nothing, Uncommon goods.

Seasonal Delight

With Chelsea Market around the corner it's never been so easy to buy local fruits and vegetables (and even meat) that is in season from sustainable farms.  Sustainable agriculture amazes me.  I love knowing that the food I buy supports local farmers (and their families) and that the food I consume is fresh, unprocessed, and comes from a humane environment (re: animals).  It's a way of life that I've come to love. 

Now that it's Fall there is so much produce to celebrate like my favorite fruit, butternut squash.  This kind of winter squash is sweet and nutty and adds so much flavor and depth to every dish it graces.  Here are a few recipes that I can't wait to try:

Butternut Squash and Sage Lasagna:

Twice Baked Butternut Squash:

Mac N' Cheese with Butternut Squash:

Squash Potstickers:

PC: Martha Stewart