May 12, 2013
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!
This entry was posted in the following categories: Side DishPosted by cseeman at 07:19 PM | Comments (0)
April 25, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 08:30 PM | Comments (0)
April 13, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 05:15 PM | Comments (0)
April 07, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 07:58 PM | Comments (0)
March 26, 2013
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!
This entry was posted in the following categories: SeafoodPosted by cseeman at 08:04 PM | Comments (0)
March 17, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 07:49 PM | Comments (0)
March 15, 2013
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!
Posted by cseeman at 12:56 PM | Comments (0)
March 14, 2013
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!
Posted by cseeman at 07:53 PM | Comments (0)
March 13, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 08:36 PM | Comments (0)
March 06, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 01:26 PM | Comments (0)
March 04, 2013
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!
Posted by cseeman at 09:39 PM | Comments (0)
February 05, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 08:32 PM | Comments (0)
February 03, 2013
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.
Posted by cseeman at 02:55 PM | Comments (0)
February 02, 2013
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!
Posted by cseeman at 09:10 PM | Comments (0)
January 26, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 01:10 PM | Comments (0)
January 25, 2013
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!
This entry was posted in the following categories: Baked GoodsPosted by cseeman at 01:11 PM | Comments (0)
January 19, 2013
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!
This entry was posted in the following categories: Main Dish , SeafoodPosted by cseeman at 07:38 PM | Comments (0)
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!
This entry was posted in the following categories: Baked Goods , Desserts and SnacksPosted by cseeman at 04:01 PM | Comments (0)
January 18, 2013
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!
This entry was posted in the following categories: Main DishPosted by cseeman at 08:06 PM | Comments (0)
