Roasted Salmon and Sweet Pepper Coulis with Parmesan and Pea Baked Risotto

Every so often, the husband and I decide to have an in-house date night.  We light some candles, put on something nice, I attempt to stay awake for an entire movie, and of course, I make a nice dinner.  And last night was one of those nights.

Now, I don't love roasted red peppers.  I often will pick them off my plate and let the hubs enjoy them.  However, tonight's salmon recipe featured a red pepper sauce I actually liked.  The sweetness of the peppers was pretty muted out and was accompanied by fresh basil, really was a delicious, and surprisingly light sauce.  The salmon was melt-in-your-mouth tender and really paired well with the sauce.

As a side dish, I went for a risotto.  I know everyone shies away from risotto because of how long it takes to cook and how much stirring is involved, but this one was baked!  Rice and broth in my magic pot, and into the oven it went.  45 minutes later, out it came and in went the cheese and peas.  Easy-peasy.

The best thing about this meal, other than how delicious it really was, is that it was SO easy to make.  Nothing to putz with - few ingredients and not much clean up.  And, to top off the night, the hubs came home mid-afternoon with dark chocolate covered strawberries and oreos!  A successful night in!

Roasted Salmon with Sweet Pepper Coulis

Roasted Salmon and Sweet Pepper Coulis
with Baked Parmesan and Pea Risotto

What You Need:

• 2 roasted red peppers
• 1/3 c olive oil
• 2 tbsp julienned fresh basil
• 2 6-oz salmon fillets
• 1 tbsp butter
• 1 tsp vegetable oil

How You Do It:

1. In blender, puree roasted red peppers.  Slowing add in olive oil and puree until smooth.  Transfer to small sauce pan.
2. Heat vegetable oil and butter in oven-safe pan.  Add salmon and bake  at 425* for 5 minutes.  Flip salmon and bake an additional 5 minutes or until salmon is cooked through.
3. While salmon bakes, slowly heat red pepper sauce.  Once heated through, stir in basil.
4. To plate, spoon sauce on plate, top with salmon, and drizzle with remaining sauce.

Baked Parmesan and Pea Risotto

What You Need:

• 1 1/2 c arborio rice
• 4 1/2 c chicken broth
• 1 c frozen peas
• 1 c grated parmesan cheese
• 3 tbsp butter, cut into cubes

How You Do It:

1. In a deep, covered 10-cup baking dish, mix rice and broth.  
2. Bake at 350* for 45 minutes.
3. Remove from oven and stir in butter, parmesan, and peas.
4. Cover, and let sit until peas are heated through.

Roasted Salmon with Sweet Pepper Coulis and Baked Parmesan and Pea Risotto recipes adapted from EzraPoundCake.com.

Salmon with Toasted Couscous

Last night’s dinner was one of those meals I love to prepare: a one-pot wonder.  I used a cutting board, chef’s knife, liquid measuring cup (only used for water, so no washing necessary!), a spatula, and a deep covered skillet.  That’s it!

And this one-pot wonder didn't even require an extra vegetable or side dish – it was all in there!  Toasted couscous with veggies cooked right in, and the salmon steamed right on top, it really was one of the easier salmon dishes I've made in a while.  And other than lacking garlic, which I will add to the couscous next time, this really had a great, light flavor.

Salmon with Toasted Couscous

Salmon with Toasted Couscous

What You Need:

• 1 tbsp olive oil
• ½ bell pepper, chopped
• 1 shallot, diced
• 1/3 c pistachios
• 1 cup dried Israeli Couscous
• 1 ½ c water
• Dried oregano and parsley, to taste
• 4 6-oz salmon filets
• Black pepper, to taste
• Lemon wedges, optional

How You Do It:

1. In a large skillet, heat oil over medium heat.  Add couscous, bell pepper, pistachios, and shallot.  Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes.
2. Stir in dried oregano and parsley to taste. (I used about five shakes each)
3. Place salmon on top of the couscous, reducing the heat to medium-low, cover, and cook until salmon is cooked through and the water is absorbed, about 10 minutes.
4. Serve salmon on top of couscous with a lemon wedge.

Salmon with Toasted Couscous recipe adapted from EatingWell.com.

Pre-Christmas Chanukkah Dinner

Remember back when I mentioned my two best girlfriends were coming to town?  Well, they since have both come and sadly, gone.  While I had good intentions of making dinner for both, when my childhood bestie was in, traffic was so horrendous, by the time I got home from work, there was not a chance of us waiting another 45 minutes for me to whip together dinner.  We opted for our favorite Italian place.

However, this past weekend when my BFF arrived for a Pre-Christmas Weekend in NYC, I made sure there was dinner on the table.  Dinner by request, in fact.  Not only did we spend the day in the City, but upon arriving home, we broke out the China for a fancy-schmancy dinner.  And not just any dinner: a Pre-Christmas Chanukkah Dinner.

Complete with chicken soup and matzah balls, brisket, sweet potatoes, and steamed broccoli, I’d say dinner was a hit.  And – to top it off, Funfetti Whoopie Pies!  I think we were all in heaven. 

Below you’ll find the recipe for the sweet potatoes – my grandmother’s recipe – so sweet, so delicious.  You’ll also find the Funfetti Whoopie Pies recipe, which was something special for my BFF (once my mother offered to make her a birthday cake and all she wanted was Funfetti!).  And an added bonus – us in front of a pretty tree nestled inside the outdoor vestibule of a hotel in the City.

Hoping you all enjoyed the holiday – whichever you do or do not celebrate – and are gearing up for a great New Year’s Eve celebration, like us.

Pre-Christmas Chanukkah Dinner 

Candied Sweet Potatoes

What You Need:

• 4 large sweet potatoes
• ¾ c brown sugar
• ½ teaspoon cinnamon
• ½ c water

How You Do It:

1. Boil whole, unpeeled sweet potatoes until fork-tender.
2. Once cool enough to handle, peel skin off potatoes and cut into ½ moons.
3. In small bowl, combine brown sugar, cinnamon, and water.
4. Place sliced potatoes in large baking dish and mix with sauce.
5. Bake 350* 20-30 minutes or until desired doneness.
   (Note, the sauce will not thicken and the potatoes can stay in the oven as long as necessary.)

Funfetti Whoopie Pies

What You Need:

• 1 box Funfetti cake mix
• 1/3 c vegetable oil
• 2 eggs
• 1 can Ranibow Chip frosting

How You Do It:

1. In large bowl, combine cake mix, oil, and eggs.
2. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
3. Bake at 375° for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
4. Spread frosting over back side of 1 cookie. Sandwich with another.
5. Let frosting set and cookies fully cool, then store in airtight container in refrigerator.

Candied Sweet Potatoes recipe from my grandma.

Funfetti Whoopie Pies recipe adapted from Pillsbury.com.

Chicken Parm Meatballs

Tonight's recipe was a winner.  How do I know?  It was the first time our friends' son tried my cooking and all he kept saying was "these are really good!"  He at three.  THREE!

I, too was happy.  I'd been meaning to try an adapted version of this one since I tore the page out of an old issue of Martha Stewart's Everyday Food Magazine (RIP), and was not disappointed.  While the original recipe requires frying the meatballs, I opted for baking them instead.  To achieve the crispiness, I simply lightly sprayed the meatballs with cooking spray - worked like a charm.

Cutting into the cooked meatballs, we were greeted with oozing cheese - what could be wrong?!  Top a pile of noodles with some sauce, a couple meatballs, and a sprinkle of parmesan, and you're good to go!

Thank you, Everyday Food, you will be missed...

Chicken Parm Meatballs

Chicken Parm Meatballs

What You Need:

• 2 lb ground chicken (I used turkey)
• 1 c. seasoned breadcrumbs
• 1 egg
• 1 c milk
• 25 bite-size balls fresh mozzarella
• 1 c panko breadcrumbs

How You Do It:

1. Combine ground chicken, breadcrumbs, egg, and milk in large bowl.
2. Separate into 25 balls.
3. Press mozzarella ball in middle and roll to cover.
4. Roll in panko and place on baking sheet.
5. Once all meatballs are stuffed and covered in panko, lightly spray with cooking spray.
6. Bake 25 minutes at 400* or until chicken is cooked through.

Chicken Parm Meatballs recipe adapted from Everyday Food Magazine.

Jamie's Beer Dip

Happy Chanukkah everyone!

Tonight we're headed to a Chanukkah party at one of my husband's colleague's house.  And you know though the host always says you don't need to bring anything, you never listen.  The plan was always to bring a bottle of wine, but I can't stop there.  Not upon first meeting these folks!

So into the arsenal of appetizer/snacks recipes I went.  Not finding anything I was willing to debut at the party, I emailed and texted my mother for help.  She listed off a couple of good ideas before hitting the jackpot: Jamie's Beer Dip.

Now, I must give credit where credit is due.  In now way is this my recipe nor have I doctored it in any way.  It's amazing just how she made it the first time.  Jamie and I used to work together when I was in high school and every so often our store would have a pot-luck day and Jamie would make this amazing dip.  Beer, cheese, ranch... what could be wrong?!  Nothing.  And what goes better with beer than pretzels?!

Jamie's Beer Dip

Jamie's Beer Dip

What You Need:

• 2 blocks cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 packet dry ranch dip mix
• 1/2 bottle beer

How You Do It:

1. Mix cream cheese, shredded cheese, and dry ranch until well-combined (I used my standing mixer).
2. Add beer and mix.
3. Chill until ready to serve.

Oh, and did you see what my amazing husband got me for the first night of Chanukkah?!

On the first night of Chanukkah
my true love gave to me,
a Donald Driver football jersey!

Chipotle Chicken Burrito Bowls

For a solid week now I've wanted a Chiptole burrito.  So instead of spending the 10 minutes waiting in the lunch line and the $10 for something I would only regret for the remainder of the afternoon, I took to the inter-web to find a recipe for the chicken and made my own.

Much much much to my happiness, the burrito bowls (who really needs the tortilla anyway?) were exactly what I hoped for.  The chicken had amazing flavor and we had all the fixings for what turned out to be a filling and healthy dinner.

Just a note, and another selfless pitch for The Pampered Chef, on the chicken.  The original recipe, and in the restaurants themselves, the chicken is grilled.  While we very well could have fired 'er up tonight, I took to the microwave.  Yes, you heard me right - the microwave.  I'm telling you - in 6 minutes flat, I had cooked the moistest chicken I could have imagined - in the microwave!  Get yourself one of these Magic Pots - you won't be sorry.  And remember, if you don't already have a The Pampered Chef consultant, contact mine!

Chicken Burrito Bowl

Chipotle Chicken Burrito Bowls

What You Need for the Chicken:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp black pepper

Suggested Fixings:

• Brown rice
• Lettuce
• Mexicorn
• Shredded cheese
• Avocado
• Sour Cream
• Salsa

How You Do It:

1. Combine oil, spices, and chicken in large ziploc bag.  Let marinate at least 20 minutes, up to 24 hours.
2. Cook chicken; cut into bite-size pieces. (See my note above)
3. Assemble salad with desired fixings.

Chicken recipe adapted from The Star Tribune

A Recurring Dilemma...

Within the next three weeks, my two best friends are coming to visit.  One for business (we're just an added bonus!) and one for pleasure.  Both will have dinner at our house.  Thus, my recurring dilemma: what to make for dinner!

It sounds like an asinine problem, I know.  And my husband likes to joke about it, but I take this seriously!  In my heart of hearts, I know whatever I put on the table will be fine - but as much as I love to cook, I love it when others enjoy what I put on the table.

I rack my brain for recipes I've made and loved... or recipes I've made and others loved... or recipes I flagged to try (and oh, are there are lot of those).  I go around and around and around... What type of cuisine?  What theme?  What will they like?  What won't they like?  Should I make something new or something I've made before?  What if I made something and it doesn't turn out? (Just ask my husband what happens when I make something I'm not happy with, oy!) The debating goes on and on and on and on and on and on and on... you get the idea.

Then, finally, I choose.  I guess, second guess, even third guess my decision...  [This is about when my husband tells me to relax and just go with it!] and a shopping list is made.  But it's not easy.  It's never easy.  Even making a weekly menu and grocery list for just the two of us is a struggle.  

So now, two of my favorite people in the whole wide world are coming for dinner and while it should a no-brainer, these are my best friends after-all, I'm back to that same ol' question: what should I make...

So I ask you... what should I make?!

The Pampered Chef Italian Dressing

I love salad.  I really do.  Ask my husband.  Ask my friends.  I. Love. Salad.

So tonight on my way home when our neighbors invited us over for pizza (yet another of my favorites!), I jumped on the offer and insisted on bringing a salad.  I wasn't even close to being home from work yet, thanks to my horrifying commute, but knew immediately what needed to happen when I got home.  Two words:  Salad Dressing.

Now just any salad dressing, The Pampered Chef Italian Dressing from my salad dressing maker thing.  Yes, that's a technical term.  I wish I could share the recipe for this with you, but I really have no idea of the amounts of balsamic or oil - I just fill to the line in the amazing salad dressing maker thing.

Long story short - this is the best salad dressing ever.  My suggestion - contact your Pampered Chef consultant and get a The Pampered Chef Salad Dressing Maker Thing right away.  And if you don't have a Pampered Chef consultant, contact mine!

The Pampered Chef Italian Dressing

Blogger Note:  In no way was I compensated for this post - I just love The Pampered Chef!

Veggie-Loaded Cashew Chicken

You know how when you order cashew chicken from a Chinese restaurant it's always more celery than chicken and cashews?  And remember how I told you there are a few - yes, a very short list - things my husband really doesn't like?  Well, celery is a big one of them.

This cashew chicken recipe is fully-loaded with veggies - more mushrooms than most of our friends would be interested in, a diced onion, garlic (lots of garlic), and much to my husband's dismay, pea pods.  (He really is the best - doesn't mind that I cook with pea pods, just chooses to push them aside.)

While I would doctor the sauce a little next time to add a little more flavor, maybe a pinch of red pepper flakes, less vinegar, and some fresh ginger, this is a good, healthy option, (with no celery) for cashew chicken.

Veggie-Loaded Cashew Chicken

Veggie-Loaded Cashew Chicken

What You Need:

• 1 c chicken broth
• 1 tbsp cornstarch 
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tsp ground ginger
• 2 8-oz packages sliced mushrooms
• 1 small onion, diced
• 4 garlic cloves, pressed
• 1 lb. chicken tenderloins, cut into small chunks
• 2 c snow peas
• 1/2 c unsalted cashews

How You Do It:

1. In small bowl, mix broth, cornstarch, soy sauce, vinegar, and ginger.  Mix to combine and until cornstarch dissolves.
2. In a large skillet, saute onion, garlic, and mushrooms until tender, 5-6 minutes.
3. Add chicken, snow peas and cashews.  Mix to combine and cook until chicken is cooked through and veggies are tender, 4-5 minutes.
4. Stir sauce and add to skillet.  Mix to combine and cook until sauce has thickened.

Veggie-Loaded Cashew Chicken recipe adapted from Hungry Girl.

Loaded Oatmeal Cups

Nothing smells better in the fall, or any time of year really, than cinnamon.  And this afternoon, after packing the in-laws house all weekend, it was time to whip together a quick and easy recipe for breakfast for the week.


Both the husband and I understand the importance of eating breakfast, so something like these little cups loaded with cinnamon and fruit are perfect for us in the morning.  While the hubs has a cup of coffee and breakfast in his red chair watching SportsCenter, I grab something to eat once I get to the office.

Cold, room temperature, or warmed up, these loaded oatmeal cups are full of the Fall flavors of apple, apricot, cranberry, and of course, cinnamon.

Loaded Oatmeal Cups

Loaded Oatmeal Cups

What You Need:

• 1 ½ c milk
• 1/4 c brown sugar
• 1 tbsp butter
• 1/2 tsp salt
• 1 ¼ c quick-cooking oats
• 2 tbsp cinnamon
• 1 c peeled chopped apple
• 1/2 c chopped dried apricots
• 1/2 c raisins
• 2 tbsp craisins
• 1 egg, beaten 

How You Do It:

1. Combine milk, brown sugar, and butter in a small  saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat.
2. In a medium bowl, mix oats, cinnamon, apples, apricots, raisins, and craisins, and beaten egg.
3. Stir in the milk mixture.
4. Fill 12-cup muffin pan with mixture.
5. Bake at 350* for 30 minutes.

Loaded Oatmeal Cups recipe adapted from FoodNetwork.com.

Happy Thanksgiving!

Wishing you and yours a very delicious Thanksgiving!

Salmon & Spinach Bundles

Last night I made my all-time favorite salmon recipe.  I know, I make a lot of salmon – we love it and it’s good for you. But this one, this one tops them off (in my book, of course).

Flaky salmon, steamed inside a crescent crust, topped with creamy cheese, and wilted spinach… O. M. G.  And while it looks like such a heavy meal, this really is quite light. 

Your whole meal, protein – dairy – greens – carbs, all in one little package.  You really can’t go wrong.  I mean, really can't go wrong...

It was just what I needed after two excruciatingly long days at the office.

Salmon & Spinach Bundles

Salmon & Spinach Bundles

What You Need:

• 1 roll reduced-fat crescent rolls
• 2 6-oz pieces salmon
• 2 tbsp spreadable cheese (I used Boursin Garlic & Fine Herb)
• ½ c baby spinach leaves

How You Do It:

1. Roll out the crescent rolls and break into two large rectangles, pressing the seams together.
2. Place salmon in the middle of each rectangle.
3. Spread cheese on top of salmon.
4. Top with spinach leaves.
5. Fold up sides of crescent around salmon/spinach to make a package and place on baking sheet.
6. Bake at 400* for 20-25 minutes. 

Salmon & Spinach Bundles recipe adapted from Taste of Home.

Orange Chicken with Asparagus

"It takes kind of like orange chicken from the Chinese restaurant," the hubs said tonight over dinner.  Success!

While take-out orange chicken usually is deep fried in sticky sauce with over-steamed broccoli, this version is sauteed and has a sauce, but nothing oh-so-sticky.  With a hint of sweet heat from the orange, honey, and red pepper flakes, the orange flavor shines through.  And, the asparagus is still a little crisp and adds a little crunch and green to the dish.  And maybe the best part... it takes no time to cook and is done all in one big skillet.

Another make-your-own-take-out for the books...

Orange Chicken with Asparagus

Orange Chicken with Asparagus

What You Need:

• 1 1/2 tbsp sesame oil
• 3 boneless chicken breasts, cubed
• 1 bunch asparagus, trimmed and cut into 1" pieces
• 3 garlic cloves, pressed
• pinch red pepper flakes, to taste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame seeds
• juice and zest of one orange

How You Do It:

1. Heat oil in large pan.  Add chicken, garlic, and red pepper flakes.  Cook until just slightly pink inside.
2. Add asparagus to pan and cook until desired tenderness and chicken no longer pink.
3. In small bowl, combine soy sauce, honey, sesame seeds, and juice and zest of orange.  Add to pan, stir to combine, and heat through.

Orange Chicken with Asparagus recipe adapted from FitnessMagazine.com.

Honey and Pecan Glazed Salmon

Well folks, it's good to be back.  Super Storm Sandy knocked us off the grid for a solid week, with power out for a complete seven days.  I am happy to report no real damage to our house or our family's houses.  We lost some trees in our backyard and the power was out for longer than we really enjoyed, but we had no damage.  We continually remind ourselves it could have been a lot worse.  Our thoughts and prayers go out to those who suffered and are suffering.

Now then... tonight I finally got back in the kitchen!  (Thank you to my mother-in-law who had power one day earlier than us and had us for dinner last night.)  Both the husband and I made separate grocery runs today to start and restock our now-freshly-emptied-and-deep-cleaned refrigerator, so we had goods to cook up something delicious.  Not only that, but it's time to get back into the heathy kick.  One week of boiling pasta on the stovetop in the dark and snacking on pantry items means back to the gym and back to the diets.

And to the hubs's request, fish was on the menu tonight.  This easy salmon recipe takes minutes to prepare, takes no time to bake, and has a slightly sweet, but not over-powering flavor.  The pecans give a little crunch and the fish comes out perfectly flaky.  A winner for my first night back in the kitchen.

Honey and Pecan Glazed Salmon

Honey and Pecan Glazed Salmon

What You Need:

• 2 salmon filets
• 2 tbsp honey
• 1/2 tbsp soy sauce
• 2 tsp chopped pecans

How You Do It:

1. In a Ziploc bag, combine honey, soy sauce, and pecans.  Mix to combine.
2. Add salmon and let marinate while your oven preheats to 425*.
3. Once the oven is ready, place salmon on baking dish and top with pecans and glaze.
4. Bake at 425* for 15 minutes.

Honey and Pecan Glazed Salmon recipe adapted from The Girl Who Ate Everything.

Broccoli & Chicken Foil Packs

My mom used to make foil pack chicken for dinner every once and a while.  Hers included a chicken breast, some spaghetti sauce, and some mozzarella cheese.  As kids, and even as adults, we loved it.  Everything just dumped out of the foil and on to our plates.

Let me tell you two great things about foil-pack cooking:

1. Easy cleanup.  No need to dirty ten pans when cooking in foil.  Most of the time (although tonight I needed to cook some [turkey] bacon and mix the stuffing, you only have one pan, on which you simply put the foil packs, to clean… and really, it just needs a wipe-down.
2. You can build an entire meal in one little foil pack.  Brilliant.  No need for five pans with the entrée, vegetable, and starch – you can get it all in one spot!

Tonight’s are no different – stuffing on the bottom, chicken, broccoli, cheese, bacon, ranch… what could be wrong!  NOTHING!  And the best part, little-to-no-cleanup.

Chicken & Broccoli Foil Packs

Broccoli & Chicken Foil Packs

What You Need:

• 1 package stuffing mix
• 1 1/4 c water
• 1 package raw chicken tenderloins
• 4 c broccoli florets
• 1 c shredded cheddar cheese
• 4 slices cooked bacon; crumbled (I used turkey bacon)
• 4 tbsp ranch dressing

How You Do It:

1. Combine stuffing mix and water in bowl.  Put ¼ mixture on 4 large sheets of foil.
2. Top stuffing with chicken tenderloins.
3. Top chicken with broccoli.
4. Top broccoli with cheese and bacon.
5. Drizzle each with 1 tbsp ranch dressing.
6. Bring up foil sides and fold to seal, leaving room for heat circulation inside and place on baking sheet.
7. Bake at 400* for 30 minutes. 
8. Let stand 5 minutes, then carefully open releasing steam.

Broccoli & Chicken Foil Packs recipe adapted from BigOven.com.

Baked Creamy Chicken Taquitos

Five words that describe tonight's dinner: quick, easy, crispy, cheesy, & [a little] spicy.  Eat with your fingers and dip in salsa, sour cream, or guac, these are an easy weeknight meal for those nights when a little putzing isn't so bad.

Baked Creamy Chicken Taquitos

Bakcd Creamy Chicken Taquitos

What You Need:

• 4 wedges Light Swiss Laughing Cow cheese
• 1/4 c salsa
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 3 tbsp chopped parsley
• 2 c shredded cooked chicken
• 1 c grated Mexican blend cheese
• 8 small flour tortillas
• cooking spray

How You Do It:

1. Heat (unwrapped) Laughing Cow wedges in the microwave for about 20-30 seconds so they are and easy to stir.
2. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well.
3. Add parsley, chicken, and shredded cheese, and combine well.
4. Place 2 heaping tablespoons of chicken mixture on the lower third of each tortilla and roll rightly.  Place seam down in greased baking dish and lightly spray tops with cooking spray.
5. Bake at 425* 20 minutes or until lightly browned.

Baked Creamy Chicken Taquitos recipe adapted from The Girl Who Ate Everything.

Zucchini Tots

I've been battling a nasty head cold for the past couple days and last night I was finally feeling well enough to hop into the kitchen.  The hubs was grilling up some steaks, so I took to the kitchen to saute some onions and mushrooms and whip together this doozie of a size dish.

Everyone loves those over-fried tator tots.  You can't deny it - they are amazing in all their greasiness.  So I took to Pinterest once again to find something similar but different.  Much to my delight... a zucchini version!  While these tots are not fried in gallons of oh-so-delicious grease, they are crispy and amazing nonetheless.

Zucchini Tots

Zucchini Tots

What You Need:

• 1 cups zucchini, grated
• 1 egg 
• 1/4 onion, diced
• 1/4 c shredded cheese (I used Colby-jack)
• 1/4 c seasoned breadcrumbs

How You Do It:

1. Grate the zucchini and squeeze out the excess water with paper towel.
2. In a bowl combine, the egg, onion, cheese, breadcrumbs, and zucchini.
3. Using a small cookie scoop, fill prepared mini-muffin cups to the top.
4. Bake at 400*F for 15-18 minutes, or until the top is browned and set.

Zucchini Tots adapted from The Curious Country Cook.

Stuffed Chicken Parmesan

When I got home from work tonight, I wanted nothing more than to sit on the couch and close my eyes... so tired!  I had something a little more putzy to put together tonight, but instead, I opted for a 5-minute prep dinner.  And for not wanting to do much of anything, this one came out pretty well.

You might remember the concept from when I made Cheesy Salsa Chicken a while back by stuffing a chicken breast with a wedge of Laughing Cow - this was made the same way.  This time, however, I went for the flavors of Chicken Parmesan.

5 minutes to prep, 30 minutes in the oven... even on the tired-est of nights, you can pull this one off!

Stuffed Chicken Parmesan

Stuffed Chicken Parmesan

What You Need:

• 2 chicken breasts
• 2 wedges, Light Swiss Laughing Cow Cheese
• 2 tbsp spaghetti sauce
• 2 tbsp grated parmesan cheese
• 2 tbsp panko breadcrumbs
• Cooking spray

How You Do It:

1. Carefully split the chicken breasts in half, careful not to cut all the way through.
2. Spread one wedge of cheese inside each chicken breast.  Top with one tablespoon spaghetti sauce and place in shallow baking dish.
3. Combine parmesan and panko.  Top each chicken breast with topping and spray with cooking spray.
4. Bake at 375* for 30 minutes or until chicken is cooked through.

Chicken with Mushrooms & Zucchini

You know when you go to a hibachi and the kimono-clad chef slices, dices, flips, and serves up those amazing sauteed vegetables before your protein-of-choice is served?  Personally, those veggies are my favorite part of going for dinner hibachi-style.  Certainly not the volcano of fire that shoots up all over the place [insert shudder here]...  Those veggies, that's what the sauce in this recipe reminds me of.  A-MA-ZING.

The chicken is tender, the veggies are tender, the sauce is amazing... there's really nothing else to say.

Oh, and before I share the recipe below, I must give a shout out and a special happy birthday wish to my mom!  She would love this one... (Hint, make it, mom, Hint)  Happy Birthday, Mom - we love you!

Chicken with Mushrooms & Zucchini

Chicken with Mushrooms & Zucchini

What You Need:

• 3 large boneless skinless chicken breasts
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 8 ounces sliced mushrooms
• 2 medium zucchini, cut into ½ moons
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp fresh ginger 

How You Do It:

1. Cut the chicken into bite-sized pieces. Toss them into a Ziploc bag along with cornstarch. Seal the bag and toss until the chicken is lightly coated.
2. Heat the oil and sesame oil in a large, non-stick skillet. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
3. Add the zucchini and mushrooms to the hot skillet and cook for 5minutes, stirring often.
4. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes.
5. Add the chicken to the skillet and stir to combine and heat through.

Chicken with Mushrooms & Zucchini recipe adapted from Mel's Kitchen Cafe.

Homemade Pizza Rolls

What a relaxing weekend.  It’s been two crazy long weeks and no real end in site, so we took it easy this weekend.  And as usual, Sunday = Football.  We had some friends over to watch the games all day, but nothing really out of control or that needed much to-do.  I made a vat of my infamous chili (I’ll save that for another post), but have no shame and tried one new recipe:  Homemade Pizza Rolls.

You never know what will happen when you try a new recipe, especially when you have people over, but I took the chance.  Why not, right?  Right!  These were a hit.  So easy, so hot and gooey, so delicious.  No need for those boxed ones… try these!

Homemade Pizza Rolls

Homemade Pizza Rolls

What You Need:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 bell pepper, diced fine
• 1 small onion, diced fine
• 2 cups marinara sauce
• 1 c shredded mozzarella
• Cooking spray
• 1 package wonton wrappers (about 48 wraps)

How You Do It:

1. In a medium skillet, heat olive oil over medium heat until hot. Add in garlic, green pepper and onion. Cook until softened, about 6 minutes. Remove from heat. Stir in marinara and mozzarella.
2. Spoon about 1 tablespoon of filling into the middle of each wonton wrapper. Using a finger dipped in water, run along the edge of each wrapper and then fold wrapper in half and press down to seal. Continue until baking sheet is filled with pizza rolls (spaced about 1" apart).
3. Spray tops with cooking spray and bake at 375° for 12-15 minutes or until rolls are golden and crispy.
4. Let cool 5-10 minutes before serving (filling will be hot).

Homemade Pizza Rolls adapted from BackToHerRoots.com

 

Sesame Chicken Tenders with Creamy Parmesan Orzo & Asparagus

Both of tonight's recipes I found on Pinterest.  Some would say I'm addicted... I just say I use it as inspiration!

These chicken tenders are moist and have a slight sesame flavor.  I don't often like to cook with sesame oil, as I feel it has a pretty strong flavor, but with a mere two teaspoons for an entire package of chicken tender (my package had 11, for those of you counting at home), it really wasn't too over-powering.

And the orzo, oh the orzo.  I love asparagus.  I do.  And if you liked (or even tried!) the Cheezy Broccoli Orzo you too will like this one.

A quick and easy dinner for sure.

Sesame Chicken Tenders

Sesame Chicken Tenders with
Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 package chicken tenderloins
• 2 tsp sesame oil
• 2 tsp soy sauce
• 6 tbsp sesame seeds
• 4 tbsp panko
• olive oil spray

How You Do It:

1. Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
2. Combine the sesame oil and soy sauce in a large Ziploc bag.
3. Combine the sesame seeds and panko in bowl.
4. Place chicken in bag with the oil and soy sauce and toss to coat, then into the sesame seed mixture to coat well. 
5. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 10 minutes. 
6. Turn over and cook another 5 minutes longer or until cooked through.

Creamy Parmesan Orzo & Asparagus

What You Need:

• 1 c orzo
• 1 bunch asparagus, trimmed and cut into bite-size pieces
• 1 tbsp butter
• 1/4 c milk
• 1/4 cup grated Parmesan cheese

How You Do It:

1. Bring a large pot of water boil over medium heat.
2. Cook the orzo 5 minutes.
3. Add the asparagus to the same pot and cook until orzo and asparagus are tender.
4. Drain and return to the pot.
5. Quickly add the Parmesan, milk, and butter and stir until butter and cheese is melted and mixed in completely. 

Sesame Chicken Tenders adapted from SkinnyTaste.
Creamy Parmesan Orzo with Asparagus adapted from Sugar and Spice by Celeste.

Oven-Fried Chimichangas

I love Mexican food.  Probably my favorite genre of food (does food classify in genres?).  The gooey cheese, the crispy tortillas, sour cream, guac, salsa... there's just something about Mexican food.

So after the hubs being away for a basketball tournament last weekend and me shooting a TV spot in Upstate New York last week, tonight was the first night in over a week I finally got into the kitchen.  (Ok, last night we had dinner from the crock pot, but it went into the garbage...).  Not only did I finally get back in the kitchen and was cookin' up a Mexican fiesta, but my favorite Shaw sporadically showed up just in time for dinner.  Good thing we keep our refrigerator stocked with soda for him!

While Mexican food isn't always the healthiest, these chimichangas are baked, not fried.  I used reduced-fat cheese and whole grain tortillas, and sadly, the sour cream we had in the house was no good, so that went by the wayside.  Trust me, while fried foods, full-fat cheese, and sour cream are amazing, you won't be disappointed or miss out on any of that.

Try these!

Oven-Baked Chimichangas

Oven-Baked Chimichangas

What You Need:

• 1 c Picante Sauce 
• 1 tsp ground cumin 
• 1/2 tsp dried oregano leaves
• 2 c chopped cooked chicken
• 1 c shredded reduced-fat Mexican blend cheese
• 8 (8-inch) multi-grain tortillas (I used these)
• 2 tbsp butter, melted 

How You Do It:

1. Stir the picante sauce, cumin, oregano, chicken, and cheese in a medium bowl.
2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
3. Bake at 400°F for 25 minutes or until golden brown.

Oven-Fried Chimichangas recipe adapted from Campbell's Kitchen

Chicken and Vegetable Lo Mein

Since this week I will be away Monday night, Wednesday night, and possibly even Tuesday night for a tv commercial shoot, I wanted to be sure there were plenty of leftovers to keep the hubs fed while I'm away this week.

Tonight's dinner did just that -- this recipe made about 6 portions of what was a delicious combination of chicken, pasta, and vegetables, all with an Asian-like sauce.  A good make-at-home, healthier version of Lo Mein.  Jam-packed with veggies, you can pick and choose your favs and make this your way.  I learned tonight that while my husband doesn't love corn, he definitely does not like baby corn.  Next time, I'll do him a favor and leave them out.  

With our bellies full and four packages in the refrigerator  I think he'll have enough to suffice while I'm shooting the next best Brother™ P-touch® commercial.

Chicken and Vegetable Lo Mein

Chicken and Vegetable Lo Mein

What You Need:

• 1/2 box thin spaghetti
• 3 tbsp hoisin sauce
• 1/4 c chicken broth
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 1 package sliced mushrooms
• 1/2 c thinly sliced carrots
• 1 c broccoli florets
• 1 c sugar snap pea pods, halved
• 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
• 3 large chicken breasts, cut into small chunks

How You Do It:

1. Cook the noodles according to the package directions until just tender. Drain and set aside.
2. In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set aside.
3. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Stir-fry the ginger and onion for 2 minutes until onions are tender.
4. Add the mushrooms and carrots and stir-fry 2 minutes more.
5. Add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a large bowl.
6. Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until no longer pink. Add the cooked noodles, vegetables, and sauce. Lightly toss the mixture until heated through, about 3 minutes.

Chicken and Vegetable Lo Mein recipe adapted from Fun Family Magazine

Sesame Chicken

Thanks to my sister-in-law and brother-in-law, tonight's dinner is being brought to you by one serious hangover.  Last night they threw an amazing wine party and today I paid for it.  And, nothing helps a hangover like some Chinese food.  However, takeout can get pretty fattening, so I bring you some make-your-own-takeout: Sesame Chicken.

I will admit - this sesame chicken does not have the deep-fried, sticky, ooey-gooey sauce, nor does it have the true "sesame chicken" flavors.  It was, however, delicious.  The orange marmalade and soy sauce flavors really shine through and don't be afraid of all those red pepper flakes - not much of a kick at all.  Certainly one to be filed in my "make-your-own-takeout" folder for another night.

Thanks, Tricia and Ed, for another amazing wine party!

Sesame Chicken

Sesame Chicken

What You Need:

• 3 boneless, skinless chicken breasts, cubed
• 2 tbsp soy sauce
• 2 tbsp orange marmalade
• 1 tbsp white wine
• 1/2 tsp crushed red pepper flakes
• 1/2 c flour
• 2 tbsp sesame seeds
• 2 tbsp butter, melted

How You Do It:

1. In a large Ziploc bag, combine soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate in refrigerator up to 1 day.
2. Combine flour and sesame seeds in separate large Ziploc bag.  Drain chicken and toss in flour mixture to lightly coat.
3. Spread chicken cubes on large rimmed baking tray.  Drizzle with melted butter.
4. Bake at 375* for 10 minutes.  Turn chicken and bake additional 10 minutes.

Sesame Chicken recipe adapted from Melissa d'Arabian at Foodnetwork.com.