Saturday, June 23, 2012

Chicken with Sun Dried Tomato-Basil Sauce

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced-sodium chicken broth
1/2 cup regular cream
1/4 16 ounce package whole wheat spaghetti, uncooked
Heat olive oil in a large pan over medium-high heat. Add chicken and grind fresh pepper on each side. Cover and cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.) Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and shallots, cooking 1-2 minutes, just until soft. Add sun dried tomatoes; stir. With a whisk in hand, add flour and stir. Slowly pour in chicken broth, whisking constantly to remove any lumps. Add cream, still whisking. Continue whisking for 3-4 minutes or until sauce begins to thicken. Take off heat and let sit; it will continue to thicken; stir every so often as you cook the spaghetti.
Cook spaghetti according to package directions. It is done when it is soft, but still has a bite; al dente.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles. Spoon as much sauce as you would like over chicken and noodles. 

Thursday, June 21, 2012

Korean BBQ Topped with Sesame Asian Slaw

This is my friend, Aimee Krey's, recipe and picture (I was too hungry to stop and take one).

1 pound ground beef or ground turkey
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 Tbsp rice vinegar
1 tsp Sriracha hot sauce (or red pepper flakes)
salt and pepper to taste
3 green onions, chopped

In a large skillet over medium-high heat, brown meat with sesame oil, garlic and ginger. Drain any excess fat. Add brown sugar, soy sauce, hot sauce, and rice vinegar. Simmer on low about 15 minutes or until sauce thickens into the meat. Taste for seasonings and add green onion just before serving. Top each serving with a sprinkle of cilantro.

Sesame Asian Slaw

1/2 head of green cabbage sliced super thin
1/2 cup mayonnaise
1 tsp sesame oil
2 tbsp rice vinegar (you may need a bit more to get consistency of a salad dressing)
1 packet of stevia or other sweetener (about 1 tsp) or to taste
salt and pepper
1/4 tsp garlic powder
1 Tbsp sesame seeds

Combine all the dressing ingredients in a large bowl and whisk until smooth. Taste for any seasoning adjustments. Throw in sliced cabbage, stir until well coated. Cover and refrigerate for about 2 hours before you need it so the flavors can become acquainted with each other.

Serve the BBQ over toasted hamburger buns, top with cilantro and slaw or serve over rice with the slaw on the side.

Tuesday, June 19, 2012

Cajun Chicken Stuffed w/Pepper Jack and Spinach

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh spinach)
2 tbsp vegetable oil
2 tbsp Cajun seasoning (see recipe below)
1 tbsp breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste

Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks. Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove toothpicks before serving!


3/4 tbsp paprika
3/4 tsp onion salt
3/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano
Mix all ingredients together.

Note: This was pretty spicy even after I only used half of the cayenne pepper, white pepper and cumin.

Sunday, June 17, 2012

Incredible Baked Meatballs

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan cheese
1 cup Panko or bread crumbs
1 sm onion, minced or grated (or 1/2 lg onion)
2-3 cloves garlic, minced
1/2 tsp oregano
1 tsp salt
freshly ground pepper to taste
1/4 cup fresh flat-leaf parsley or basil, minced

Mix all ingredients with hands. Form into golf ball-sized meatballs. Bake at 350 degrees for 30 minutes. Cover with marinara sauce and serve over rice or noodles.

Saturday, June 9, 2012

Healthy Deep Dish Cookie Pie - Sugar-Free Version

2 cans white beans or garbanzos, drained and rinsed well
1 cup quick oats
2 cups pitted dates (I recommend Sunmaid, as they’re softer and easier to blend)
4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)
3/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup unsweetened applesauce
2/3 cup milk of choice
3 Tbsp oil (canola, veg, or coconut)
1 tbsp pure vanilla extract
1 cup sugar-free chocolate chips

Preheat oven to 350 F, and grease a 10-in springform pan (or two 8-in round pans). Combine all dry ingredients (except chips) in a large bowl. In a separate bowl, combine all wet ingredients. Put around 1/3 of the dry and 1/3 of the wet ingredients into a high-powered food processor like a Cuisinart (NOT a blender) and blend until super-smooth (where there are no date pieces to be seen). Scoop out into a bowl, and repeat the process twice more with the rest of the ingredients. (If you have an absolutely giant food processor, you can do it in two batches, as opposed to three.) Stir in the chocolate chips, and pour into the pan or pans. Bake 35-40 minutes (or 30 if you want it really gooey in the middle), then let cool at least 15 minutes before trying to remove it.

Healthy Deep Dish Cookie Pie

I know, it really sounds gross, and I'll admit that I was pretty scared, especially after the disastrous avocado "chocolate pudding" and the somewhat passable black bean brownies. But this really, really is GOOD!

2 cans white beans or garbanzos, drained and rinsed
1 cup quick oats (I used old fashioned and they worked)
1/4 cup unsweetened applesauce (I used homemade)
3 tbsp oil (I used coconut)
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1-1/2 cups brown sugar (Note: see separate post for sugar-free version)
1 cup chocolate chips (I used half dark and half semi-sweet because that is what I had onhand)

Blend everything, except the chips, very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 9-inch springform pan). Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. Would be delish with some homemade vanilla ice cream!

Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes. Don't plan on kissing anyone for awhile!

Tuesday, June 5, 2012

Chocolate Quinoa Snack Balls

1 cup cooked quinoa
1/3 cup sunflower seeds
1 cup oats
1/3 cup dried cherries
¼ cup unsweetened coconut
1/3 cup maple syrup
1 tsp vanilla extract
2 Tbsp almond butter
1/2 cup dark chocolate chips
1/2 tsp sea salt

In a large bowl, combine the quinoa, sunflower seeds, oats, dried fruit, and unsweetened coconut, mix well. Then add maple syrup, vanilla extract and almond butter to bowl, mix again until well combined. Add the chocolate chips and sea salt. Mix well again until just combined. Using wet hands, gently roll mixture into golf ball-sized balls. Let chill for 2 hours before eating. Store in fridge. Makes about 10-12 balls.

Sunday, June 3, 2012

BBQ Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Makes about 7 cups of barbecue sauce.

Note: I just mixed everything in a bowl and poured it over my ribs in the slow cooker. It worked great and was delicious!

Saturday, June 2, 2012

Fudge Popsicles

2 tablespoons semisweet chocolate chips or chopped semisweet chocolate
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

Makes 4 standard-sized popsicles (3 ounces each).