Garlic Teriyaki Edamame

Last night’s salmon left much to be desired, but I’d be doing you all a disfavor not talking about the edamame we had alongside.

First off, edamame are fun – you can eat them with your fingers without being frowned upon, they fun to suck out of the pods, and let’s not forget the amazing nutritional value behind them.

Usually pan seared and sprinkled with sea salt, you’ll find these little gems in most Asian restaurants.  We, however, had them at home last night and they were amazing.

The sauce really deserves all the credit.  A little garlic, teriyaki, and brown sugar goes a long way.  Once the pods are all tossed and covered in the goodness, sprinkle the bowl with some sesame seeds for the added flare and sense of “fancy”.  When you combine it all together, you are left with the perfect combination of sweet and salty.

Garlic Teriyaki Edamame

Garlic Teriyaki Edamame

What You Need:

• 1⁄4 c water
• 3 cloves garlic, minced
• 16 oz package frozen edamame, in the pod
• 1⁄4 c teriyaki sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• Sesame seeds

How You Do It:

1. Bring the water and garlic to a boil in a medium saucepan over high heat.
2. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes.
3. Reduce the heat to medium and stir in the teriyaki sauce, brown sugar, and vinegar.
4. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes.
5. Sprinkle with sesame seeds to serve.

Garlic Teriyaki Edamame recipe adapted from Kitchme.com. 

Stove-Top Mac & Cheese

Alright friends, I know it’s been a while and there has been a lot going on, but I’ve got to share this amazing mac and cheese recipe I made this past weekend for Friendsgiving 2013.

Now, I must start with two points:

1.  I don’t like homemade mac and cheese.  I can’t get the consistency right.  So I just don’t make it.
2. This was a special request from my favorite Shaw.  Otherwise, see point 1.

So, now that’s all out there, I have to admit – this recipe was to die for.  To.  Die.  For.  Yes, I used whole fat milk and whole fat cheese and yes, it was totally worth it.  This recipe is cheesy and gooey and does not solidify and become granular as so many of the other mac and cheese recipes I’ve tried does.

I doubled the original recipe (my version is below with a full pound of pasta) which I totally recommend.  We had 18 people around our Friendsgiving table and this was by far the first thing to go – even before coveted Green Bean Casserole or “Carrot Stuff”.

I made this ahead of time and kept it warm in a slow cooker before our meal and had to add some additional milk to keep it moist and creamy – next year I would do this just before dinner to avoid any chance of drying out and to keep that amazing creaminess this offered.

So when you’re in the mood for some serious (and I mean serious!) cheesy comfort food, try this.  You won’t be sorry.

Stove-Top Mac & Cheese

 

Stove-Top Mac & Cheese

What You Need:

• 1 box (1 lb) elbow macaroni
• 1 stick butter
• 4 eggs
• 12 ounces evaporated milk
• 1teaspoon hot sauce
• 3/4 teaspoon dry mustard
• 2 8-oz blocks sharp yellow cheddar, grated using a box grater
• 1 8-oz block mild yellow cheddar, grated using a box grater

How You Do It:

1. In a large pot, cook the pasta until desired doneness. Drain and return to pot and melt in the butter. Toss to coat.
2. While the pasta cooks, whisk together the eggs, milk, hot sauce, salt & pepper to taste, and mustard. Stir into the drained pasta and mix to combine.
3. Add the cheeses and stir to incorporate and melt
4. Continue to stir over low heat until creamy.

Stove-Top Mac & Cheese recipe adapted from the amazing Alton Brown via FoodNetwork.com.  

PB&J Meatballs

PB&J Meatballs?  One wouldn't normally think to combine these flavors - in fact, when my neighbor found this recipe in one of my cooking magazines on the coffee table, he too wasn't sold.  But I was intrigued.  Reminds me of that classic episode of Friends when Rachel makes the trifle and mistakenly combines two recipes: one for a dessert trifle, one for a Brittish meat version.

Joey:  I mean, what's not to like? Custard, good. Jam, good. Meat, good! 

So what's not to like? Peanut butter, good. Jelly, good. Meatballs, good!

The sauce comes out sticky and sweet, with a hint of teriyaki, peanut butter, and even the grape jelly.  I used chunky peanut butter because it's what we keep in the house and a low-sugar grape jelly to control some of the sweetness.  I also didn't have any regular teriyaki sauce in the house (I know, right?!), but I did have some island teriyaki, so I used that. 

Now, I know you're still not sold - who would actually try something like this?  Well, I would - and I'm not sorry.  

PB&J Meatballs

PB&J Meatballs

What You Need:

• 1/2 c grape jelly 
• 1/3 c teriyaki sauce
• 1/3 c peanut butter
• 2 tbsp honey
• 1/4 tsp sriracha
• 1/4 tsp ground ginger
• 1 package frozen turkey meatballs

How You Do It:

1. Combine all ingredients expect meatballs in a large skillet; whisk over medium-high heat until silky smooth.
2. Add meatballs (frozen); heat until bubbly, stirring frequently.
3. Simmer uncovered 15-20 minutes until meatballs are heated through.

PB&J Meatballs recipe adapted from a Target ad in one of my many food magazines.

Chicken with Balsamic Onions over Sautéed Spinach and Mushrooms

This week my husband has been on a no-carbs, no dairy kick.  And you know what, he’s done a really great job of it.  It has, however, been a bit of a cooking challenge at night, as I like to have rice or a little cheese or some sort of carb (in moderation, of course) with dinner.  And while I've managed to pull off a week of no-carb, no-dairy dinners, last night’s was noteworthy. 

Added bonus – I found another opportunity to use the Herbs de Provence I snagged on our honeymoon last summer! 

Anyway – the chicken was so tender, and took only a few minutes to cook on the stove-top, thanks to slicing the breasts in half.  The onions on top – yum!  While I don’t love a super strong balsamic flavor (even on salad), they offered just enough flavor to give the chicken just the right kick.  I served this over some sautéed fresh spinach and mushrooms for more vegetables and a good balance.

Super easy, super quick – this is a no-carb, no-dairy keeper!

Chicken with Balsamic Onions over Sautéed Spinach and Mushrooms

Chicken with Balsamic Onions over
Sauteed Spinach and Mushrooms

What You Need:

• 1/4 c flour
• 1/2 tsp pepper
• 3 boneless skinless chicken breasts, sliced in half to make 2 thin cutlets each
• 1 tbsp oil
• 1 onion, thinly sliced
• 1/4 c water
• 2 tbsp balsamic vinegar
• 1/3 tsp Herbs de Provence*
• 1 package sliced mushrooms
• 2 bags fresh baby spinach

How You Do It – Chicken with Balsamic Onions:

1. In a large Ziploc bag, combine flour and pepper. Add chicken, one piece at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 4 to 5 minutes on each side or until juices run clear. Remove and keep warm.
3. In the same pan, cook onion until tender.
4. Add water, stirring to loosen browned bits.
5. Add balsamic and Herbs de Provence; cook and stir for 3 to 4 minutes or until sauce is slightly thickened. Serve over chicken.

How You Do It – Sautéed Spinach and Mushrooms

1. While the chicken and onions cook, in a separate large skillet, cook mushrooms until soft.
2. Slowly fold in spinach by the handful, until wilted.

* If you don’t have Herbs de Provence or cannot find them in the store, the original recipe calls for 1/2 tsp dried thyme and 1/8 teaspoon crushed dried rosemary.

Chicken with Balsamic Onions recipe adapted from HeritageSchoolhouse.

Beer-Braised Chicken Tacos

I probably have mentioned before I have a love for Mexican food.  We don’t have it often, but every once and a while I can't resist.  So, here’s a quick and easy taco recipe a bit different from chopped meat with a packet of seasoning. 

Other than the hard shells and enchilada sauce, I had everything for this recipe on hand.  I always keep shredded/diced cooked chicken in the freezer in 2-cup packages, usually leftover from making chicken soup, but could easily be pulled from a store-bought rotisserie chicken.  The seasonings are staples in my cabinet and I almost always have an onion or two in the pantry.  And with all the beer left from my birthday bash a couple weeks ago, there was no shortage there.

One pot does the trick for this one and really you need only about 20 minutes from start to finish – a quick and easy Mexican fix.  While there is a little beer in the recipe, didn't taste it much at all and the chili powder (which next time I would reduce) and enchilada sauce gave this a nice heat.

And – I cannot close out without a shout out to the hard shells.  We don’t normally go the hard taco route, but I saw an ad for these “fiesta flats” and had to see for myself.  Let me tell you – they are genius!  You can fill them and set them without tipping.  And while I still stand by the soft shell and feel hard shells get stale while they sit on the table (and most often than not, are stale when you take them out of the package) these were a rare treat.

Beer-Braised Chicken Tacos

Beer-Braised Chicken Tacos

What You Need:

• 2 c diced cooked chicken
• ½ large onion, diced
• 1 can enchilada sauce
• ¾ c beer
• 1 tbsp chili powder (I might try ½ tbsp next time)
• ½ tsp cumin
• Shells and toppings as desired (We topped ours with sour cream and a little shredded cheese)

How You Do It:

1. Sauté chicken and onion in rimmed skillet until onion starts to soften, about 2-3 minutes. 
2. Add seasonings, beer, and enchilada sauce.  Stir to combine and bring to a boil.
3. Reduce heat to an almost-simmer, and cook an additional 15 minutes uncovered, until the sauce reduces to desired consistency.  (Note:  I added a little slurry to thicken at the end).

Beer-Braised Chicken Tacos recipe adapted from Betty Crocker.

Cheesy Turkey and Bow-Ties

Last night we were supposed to toss something on the grill for dinner.  It has been a pretty hectic week and I wasn't really interested in putzing around in the kitchen.  Alas, something on the grill!  However, yesterday morning I got a text from the hubs asking if I had a backup plan: it was pretty gross outside - rain, fog, a real mess.  I knew there wasn't much in our refrigerator (read: a pretty hectic week) and that I really didn't want to go out or even order in, but I did have a package of ground turkey in the freezer.  The hubs took it out to defrost.

That brings us to last night's dinner - this pretty much tex-mex-ish mac and cheese.  The sauce takes a little help from the grocery g-ds, canned soup and prepared salsa, but sometimes you just need a little help - nothing wrong there!  Combined with a little corn hitting on my midwestern roots, ground turkey instead of beef to hit the somewhat-health factor, and some veggie pasta, I had dinner on the table in under 30 minutes.  Take that, Mother Nature!

The slight salsa flavor paired with the cheese soup really made a nice combination of mac and cheese meets chips and salsa.  For something quick and easy to hit the table on a night when you don't really feel like cooking, give this a try!

Cheesy Turkey and Bow-Ties

Cheesy Turkey and Bow-Ties

What You Need:

• 2 1/2 c uncooked bow-tie pasta
• 1 lb lean ground turkey
• 1/2 chopped onion
• 1 can condensed Cheddar cheese soup
• 1 c salsa
• 1 c frozen corn (do not defrost)
• 1 1/2 c shredded cheese

How You Do It:

1. Boil pasta according to package directions, or done to your liking.
2. While pasta cooks, in a large skillet, brown turkey.
3. Add onion and saute until slightly softened.
4. Add soup, salsa, and corn, stir to combine, and let simmer while pasta finishes cooking.
5. Drain pasta and add to meat mixture.  Sprinkle on cheese and let melt.

Cheesy Turkey and Bow-Ties recipe adapted from Pillsbury.com.

Orange-Basil Chicken

Meet my basil plant:

Basil!

While it might not look like more than a basil plant to you, you must understand - I cannot keep plants alive.  My mother-in-law buys me a fresh basil plant every year and I almost always kill it off.  The first year she pitied me when I killed off the first one and came later in the season with a second, I then killed as well.   Last year, while we were away cruising the Mediterranean on our honeymoon, my basil plant stayed with my MiL, which was a treat, as when we got back, it had doubled, yes doubled, in size!  She really knows how to keep 'em healthy! 

So this year when she came over for our Memorial Day BBQ, she brought me my plant - and lo and behold, it's growing like crazy!  So with all this basil, I started on my search for basil-infused recipes that didn't include red sauce - something non-Italian.

Insert tonight's dinner - while the basil wasn't at the forefront (and honestly, I could have used more), this was a great balance of orange, soy, ginger, and basil.  The fresh broccoli added a nice crunch and the rice soaked up the sweet, yet salty sauce.

A good use for basil - but yes, stay tuned, we'll get my favorite bolognese and pesto recipes eventually.  Until then, say a prayer (if you believe in that sort of thing) for the well-being of my basil plant!

Orange-Basil Chicken

Orange-Basil Chicken

What You Need:

• 4 boneless, skinless chicken breasts, cubed
• 3 tbsp cornstarch, divided
• 2 small broccoli crowns, cut into pieces
• 2 tbsp olive oil, divided
• 3/4 c orange juice
• 5 tbsp soy sauce
• 1/4 c honey
• 3 tbsp grated fresh ginger
• 1/4 c chopped fresh basil
• 1 tsp grated orange rind

How You Do It:

1. Toss chicken with 2 tbsp cornstarch, and set aside.
2. Sauté broccoli in 1 tbsp hot oil in a large skillet, stirring occasionally until crisp-tender, remove from skillet and set aside.
3. Sauté chicken pieces in remaining 1 tbsp hot oil, stirring occasionally, 8 minutes or until done. Reduce heat to medium.
4. Whisk together orange juice, soy sauce, honey, ginger, and remaining 1tbsp  cornstarch. Add orange juice mixture and broccoli to chicken, and cook, stirring occasionally until sauce is thickened. 
5. Stir in basil and orange rind.

Orange-Basil Chicken recipe adapted from MyRecipes.com.

Skillet Chicken & Noodles

Do you ever have one of those nights when comfort food sounds like the only thing that will hit the spot but when you think about how many times you'll have to hit the gym to work if off,  you change your mind?

Well this skillet version of chicken pot pie actually isn't so bad.  Combining veggies with chicken, noodles instead of crust, and a low-fat sauce, you've got that comforting chicken pot pie sans pie.  And - it's all done on the stove-top in one pan.  Perfect for a weeknight comfort.

Skillet Chicken & Noodles

Skillet Chicken & Noodles

What You Need:

• 1 lb chicken breasts, sliced thin
• 1 small onion, chopped
• 1 1/2 c chicken broth
• 1 can condensed cream of celery soup (I used this)
• 1 package frozen vegetables
• 2 cups uncooked spiral pasta
• 1/2 tsp lemon pepper seasoning

How You Do It:

1. Cook chicken and onion in a large skillet with a cover until chicken is browned and onion is tender.
2. Add remaining ingredients, bring to a boil, reduce heat, cover, and cook 15 minutes until noodles are tender and chicken is fully cooked.

Skillet Chicken & Noodles recipe adapted from Pillsbury.com.

Tex-Mex Turkey Tenderloin

Talk about an easy meal!  Two ingredients for the turkey, some rice, and condiments of your choice, you really can't beat this.  This is one of those recipes you could make over and over again, each time with a different end result. 

Start with a turkey tenderloin - my package came with three smaller ones, about one pound total.  Then, add some refrigerated salsa - preferably the fresh, chunky kind - to the heat and flavor of your liking.  I used a sweet onion variety.  A touch of water and you're good to go.  That's it.  It's that easy.

Served over rice and topped with your favorites - in our house it was cheese, avocado, and sour cream - you have a quick and easy - and healthy - meal!

Tex-Mex Turkey Tenderloin

Tex-Mex Turkey Tenderloin

What You Need:

• 1 lb turkey tenderloin, cut into 3/4" chunks
• 1 1/2 c fresh refrigerated salsa
• 1/4 c water
• rice and condiments of choice

How You Do It:

1. In a large skillet, cook turkey until lightly browned.
2. Add salsa and water, bring to a boil, reduce to a simmer and let cook about 5 minutes until sauce thickens and turkey is fully cooked.

Tex-Mex Turkey Tenderloin recipe adapted from Cooking Light Magazine.

Orange Teriyaki Beef and Noodles

I rarely serve dinner in a bowl.  The hubs doesn't so much love when I do and sometimes it makes dinner feel less like dinner.  I know, strange.  Anyway, tonight's dinner - perfect for a bowl. 

I also rarely make a recipe that calls for beef strips.  My husband and I prefer our beefed cooked to different doneness and it's hard to get it rare enough for him and acceptable enough for me at the same time without the grill.  Tonight's dinner - beef strips.

And finally, I rarely make a dinner with a known ingredient not favorable to one of us.  Case in point: snow peas.  Tonight's dinner - snow peas.  (Thankfully, the hubs will kindly push them aside and offer them up once done.)

All that aside, this dish was really good!  A little sweet from the orange marmalade, a little salty from the teriyaki and broth, and a little saucy for, well, a saucy dish!   You could probably do this with chicken and any veggies you prefer - if I make it again, I will use broccoli (to please the husband) and mushrooms (also to please the husband).  Needless to say, a quick and easy midweek meal.

Orange Teriyaki Beef with Noodles

Orange Teriyaki Beef and Noodles

What You Need:

• 1 lb beef sirloin strips
• 1 3/4 c beef broth
• 1/4 c teriyaki sauce (I used Mr Yoshida's Classic)
• 2 tbsp orange marmalade
• pinch red pepper flakes
• 1 1/2 c snow peas
• 3 oz uncooked egg noodles (I used these)

How You Do It:

1. In a large skillet with a lid, cook beef until brown, 2-4 minutes.  Set aside and cover to keep warm.
2. Add broth, teriyaki, orange marmalade, and red pepper flakes to skillet.  Bring to a boil.  Add snow peas and noodles, cover and cook over medium heat 5 minutes.
3. Add back in beef and stir to combine.  If necessary, add a roux to thicken.

Orange Teriyaki Beef and Noodles recipe adapted from Betty Crocker.

Skillet Chicken Manicotti

Usually manicotti recipes usually call for some ricotta,  but the hubs is anti-ricotta and interestingly enough, this recipe didn't call for any.  A win for him, for sure.  And usually you have to boil the pasta, combine all the filling, stuff the shells, and bake.

Tonight's dinner, however, is another one of those simple meals made in one skillet.  Granted, you need two small bowls do some mixing and get your hands pretty messy, this is as easy as mix-stuff-boil.

Taking some help from store-bought sauce and dressing, combined with cooked chicken and a couple pantry staples and you have a simple meal in 30 minutes... again.

Top it with a little cheese and away you go!

Skillet Chicken Manicotti

Skillet Chicken Manicotti

What You Need:

• 1 1/2 c spaghetti sauce
• 1 can diced tomatoes, undrained
• 1/2 c water
• 2 c diced cooked chicken
• 1/4 c Italian dressing (I used this)
• 1/4 tsp dried basil leaves
• 1 c shredded Italian blend cheese (I used this)
• 8 manicotti shells, uncooked

How You Do It:

1. Combine sauce, tomatoes, and water.
2. In separate bowl, combine 3/4 c sauce mixture, chicken, basil, dressing, and 1/2 c cheese.  Stuff into manicotti shells and place in rimmed skillet.
3. Top with remaining sauce and bring to a boil.  Reduce heat to medium, cover, and simmer 8 minutes.
4. Turn, recover, and simmer an additional 8 minutes.
   Top with remaining cheese and let stand until melted.

Skillet Chicken Manicotti recipe adapted from Kraft.

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.

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.

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.