The Best Salsa Ever

With garden season in full swing, it must be time to make salsa!  I've tried a few versions, and I go back to this one every time.  The spices really give the salsa a nice flavor, and you can easily adjust the amounts of ingredients to your liking (spicy - add both jalapenos, not so spicy - hold back a little).  Its the perfect blend for a salsa - not to chunky, not too watery.  Its a great salsa to eat with chips, but I have also used it for other Mexican cooking, to top our eggs with, and I have even had success canning this recipe.

Annie's original recipe called for 2 large vine tomatoes and 1 can (28 oz) of diced tomatoes.  Since we have more tomatoes in our garden than we know what to do with, I just used a bunch of tomatoes, maybe 8-12 or so, depending on size.  If the batch seems like it might be too spicy, I add in another tomato or two.  I usually quarter the tomatoes and add about 6-8 full tomatoes to the food processor, then I remove the "guts" of the others so the salsa isn't too watery.  If your food processor is getting a little full, you can always process the tomatoes separately then stir everything together at the end.

The Best Salsa
adapted slightly from Annie's Eats

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
8-12 large vine-ripened tomatoes, OR 2 tomatoes and 1-28oz can diced tomatoes
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped (I have also used red onion, or half red and half yellow)
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro (more if you really like cilantro)
juice of one lime

DIRECTIONS:
1.  In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl.
2.  Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).
3.  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Chicken Fajitas

We have had some really good food lately, and there are some recipes I definitely don't want to forget!  This is one of those recipes, which we made with Cilantro Lime Rice.  We had an abundance of cilantro in the garden to use, and fajitas immediately came to mind.  I found this recipe when searching for a good cilantro-lime marinade.  It was very tasty, we especially liked the touch of the grilled tortillas.  The only thing missing from this dinner was margaritas!

Grilled Chicken Fajitas
from Annie's Eats, originally from Cook's Illustrated

1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, about 1½ lbs., pounded to an even thickness
1 large red onion, sliced into ½-inch thick slices
2 large bell peppers, sliced
8-12 (6-inch) flour tortillas


DIRECTIONS:
1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve ¼ cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 30 minutes.
2.  Heat grill, and grill the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)
3. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a skillet and saute onions and peppers over medium heat until soft.  Season with salt and pepper and toss with 2 Tbsp. of the reserved marinade just as they are done.
4. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill over low heat.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.
5. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve with sour cream, lime wedges, or other toppings of your choosing.

Beef and Pinto Bean Chili

I recently subscribed to Cooking Light magazine, and I just got my first issue this month. The cover featured a delicious-looking bowl of hearty chili, and the timing coincided perfectly with the near-zero temps we have had here lately.

We usually make Josh's White Chicken Chili, but I thought the beef would be a nice change since I don't often buy red meat. The recipe called for beef chunks, which is a little different from other recipes that call for ground beef. There was a lot of depth to the flavor of this chili, without it being too spicy. Overall it was quite yummy!

Beef and Pinto Bean Chili
from Cooking Light
makes 6 servings

cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 tablespoons canola oil (I used olive oil)
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large, use ribs for more heat)
10 garlic cloves, minced (yes, we used that many!)
1 (12-ounce) bottle beer (I omitted)
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, less-sodium beef broth (I used ~2 cups and 1 cup water)
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup thinly sliced radish (for garnish, I omitted)
1 avocado, peeled, seeded, and chopped (for garnish)
6 tablespoons small cilantro leaves (for garnish, I omitted)
6 tablespoons sour cream
6 lime wedges (I omitted)

DIRECTIONS:
Heat a stock pot (or Dutch oven) over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans, and beef; bring to a boil. Reduce heat, and simmer (uncovered) 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Crockpot Apricot Chicken

Its been kind of a slow month on the posting front. Josh and I have been sticking with some old favorites, and making lots of quick chicken dishes that don't often deserve their own post.

And here we are with another crockpot recipe. I haven't been good about menu planning lately, and I find the best plan for frozen chicken is to throw it the crockpot. This recipe is great because of the few ingredients required. I happened to have a jar of apricot preserves in the pantry, so all I had to get was the onion soup mix - everything else I had on hand. I served with rice and microwave-steamed broccoli for an easy, complete meal.

**Picture from About.com, because I forgot to take one**

Crockpot Apricot Chicken

adapted from About.com

serves 4 as written

4 frozen chicken breast halves (4-6 oz each)

1 c. apricot preserves (I used a jar of the sugar free kind)

1 package dry onion soup mix

2 Tbsp. apple cider vinegar

1 tsp. dried basil leaves

1/4 tsp. pepper

salt to taste

DIRECTIONS:

Place chicken breasts (frozen is ok) in 3-4 quart slow cooker. Mix all other ingredients and pour over chicken, turning chicken to coat.

Cover crockpot and cook 8 hours on low (less if your chicken was thawed), or until chicken is thoroughly cooked and tender.

If you like you can thicken the sauce with a little cornstarch before serving. Combine 2 Tbsp. of cornstarch with 3 Tbsp. chicken stock and mix until smooth. Stir into crockpot juices, turn to high for 10-15 minutes or until sauce is thickened. Serve over rice or pasta. Enjoy!

Garlic Brown Sugar Chicken

While looking for a healthy chicken recipe I came across Garlic Brown Sugar Chicken. And I thought, no way - it has "sugar" in the title! But as long as you don't go crazy on the brown sugar, this recipe isn't too bad. Everything in moderation...

We really liked this - a little brown sugar goes a long way and adds a tinge of sweetness to the dish without making it "sweet." And the best part - I had dinner ready in 20 minutes, which included making rice and steaming a veggie!

Garlic Brown Sugar Chicken
adapted from Spark Recipes
makes 2 filling portions

2 boneless, skinless chicken breast halves, approx 6 oz each
Salt and Pepper to taste
2 Tbsp butter
4 cloves garlic, minced or pressed
1-2 Tbsp soy sauce, reduced sodium recommended
4 tsp brown sugar, unpacked

DIRECTIONS
Pound chicken breasts to approx 3/8 inch thickness. Don't flatten them too much, you are simply trying to make them a uniform thickness so they cook faster and more evenly. Season both sides with some salt and pepper.

Melt the butter in a frying pan over medium to medium high heat. Brown the garlic in the butter.

Add chicken breasts to garlic and butter and cook thoroughly, about 5 minutes on each side. About halfway through cooking, add a few splashes of soy sauce to the pan.

When chicken is fully cooked, turn off heat and sprinkle 2 tsp. of brown sugar on top of each breast. Allow the brown sugar to melt into the chicken (about 3-5 minutes).

I served over brown rice with steamed broccoli. Enjoy!

Real Hummus

I have been wanting to make a batch of hummus for a while now, as evidenced by the jar of tahini paste that has been in my pantry for a few weeks. I needed to put together some appetizers for a small party I was having, and I though this was a nice healthy option when served with bell pepper slices. I also served with some Wheat Thins crackers.

Real Hummus

from Katie at Good Things Catered

1 12-oz can chick peas

1-2 large cloves garlic

2 Tbsp extra virgin olive oil

2 tsp+ tahini (sesame paste)

juice of 1 lemon

1/4 tsp salt

DIRECTIONS:

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 tsp) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form. Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

REVIEW:
This was really good hummus, and I will make it again. My favorite is actually roasted red pepper hummus, so I might try to add some of that in next time.

Turkey-Pumpkin Meatloaf Muffins

Umm... yum! These meatloaf muffins are delicious and incredibly healthy. Its another recipe I found on Cara's blog, but she adapted Ashlee's original here. They are just so great at coming up with these things... and I'm great at following a recipe. But in this case, that's all you need to do.

As soon as I get some more ground turkey (or chicken), I want to make another batch of these and stick them in the freezer. These would be great for me to take to work for lunch, as I am always in search of a quick option that is high in protein. Its also a good way to use up any leftover cranberries you have from Thanksgiving!

Pumpkin-Turkey Meatloaf Muffins with Cranberry Glaze
from Cara's Cravings

2 tsp. olive oil
1 c. finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 c. pumpkin puree
1 egg white
1/3 c. rolled oats
1 tsp. each minced fresh thyme and rosemary (I also added sage since I had some on hand)
Freshly ground salt and pepper
1 tbsp Worcestershire sauce

1 c. fresh cranberries
1/4 c. sugar
1/4 c. water

DIRECTIONS:
1. Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

2. In a nonstick skillet over medium heat, saute the onions in olive oil until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, thyme, rosemary, (sage), salt & pepper, and worcestershire. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

3. Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.

REVIEW:
These were quite good. The cranberry on top was a delicious addition to balance out the savory. The pumpkin was not overwhelming, but helped keep the meatloaf moist. Oh yeah - did I mention each muffin is only 108 calories!?! Two make a great meal when served with a veggie. (Per muffin, I calculated 108 cals, 4g fat, 6g carbs, 2.5g sugar, 1.5g fiber, and 9g protein!)

Josh's White Chicken Chili

A few years ago, one of Josh's co-workers made white chicken chili for a get-together at his house, and Josh fell in love. With the chili that is. He has altered the recipe a bit over the years, and now he makes it by just throwing a bunch of stuff together and not measuring anything. I took some notes, and this is my best estimate at what he does, but he always tastes and tweaks as he goes.

This is our go-to chili recipe, especially on football Saturdays. Its surely a crowd pleaser, and you can just toss it in a crock pot on low instead of on the stove top to keep it warm all day.

White Chicken Chili
serves ~8 (2-cup servings)

1.5 lbs chicken breast, cooked through and chopped into bite-size pieces (Josh will either boil on the stove top or bake it in the oven, you can use tenders or chicken breast halves)
2 c. chopped white onion
2 Tbsp. minced garlic (2-4 cloves)
2 tsp. olive oil
(1) 48 oz. jar white northern beans
(3) 14.5-16 oz. cans of low-sodium chicken broth
(1) 7 oz. can chopped green chilis
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (more if you like it hot)
1/2 tsp. Tabasco sauce
Red hot sauce, shredded mozzarella cheese, and sour cream for topping

DIRECTIONS:
1. Saute garlic and onion in olive oil until opaque. Stir in green chilis, and continue to saute 30 more seconds.
2. Mix everything into a large stockpot and bring to a boil. Simmer 10-15 minutes. The chicken gets more tender the longer you cook it, you could leave it on low all day if you wanted to (covered).
3. Serve topped with cheese and sour cream, add a little Frank's Red Hot Sauce if you want more heat.REVIEW:
No critiques here. This is our favorite! (Its actually pretty healthy too - if you go light on the toppings.)

Creamy Pumpkin Penne

One more fabulous pumpkin recipe from Cara. And its another winner!

Oh - and a big THANK YOU to my amazing husband for cooking this one up! I have been working out after work lately, and sometimes I get home kinda late. It was so nice to have dinner ready for me! Love ya babe! (That also goes to show just how easy this recipe is to put together, no offense honey.)

Amazingly Creamy Pumpkin Penne

from Cara's Cravings, serves 2 as written (we doubled it for leftovers)

4 oz penne pasta (we used Healthy Harvest whole wheat)

2 tsp olive oil

1 small onion, thinly sliced

2 cloves of garlic, minced

about 2T chopped fresh sage (we omitted)

2 links cooked chicken sausage, sliced (we used a spinach asiago chicken sausage from Sam's club, but any will do)

1/2 c. low fat cottage cheese

1/2 c. pumpkin puree

1/2 c. nonfat milk

pinch of nutmeg

5oz torn spinach, thick stems removed

grated parmesan or pecorino romano cheese, optional

(Josh also added some sliced Portobello mushrooms we had in the fridge, optional of course)

DIRECTIONS:

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15 minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

2. Meanwhile, cook pasta according to package directions.

3. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat until heated through. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

4. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

REVIEW:

Lately, I haven't been serving a lot of pasta in the house. Josh will make himself some for lunch once in a while, and it is just something I have been cutting out of my diet. However, I knew I had to make an exception for pasta with a pumpkin sauce! Let me tell you - this sauce is delicious. It is wonderfully creamy, but there is NO cream! For those out there who don't like cottage cheese, trust me on this one - you can't taste it. It create a creamy, not lumpy, texture when blended. I might try using this trick with some other pasta-cream sauces I've been wanting to "lighten up."

Pumpkin Turkey Chili

Have I mentioned that I LOVE pumpkin? As it turns out, pumpkin is not just for sweet treats - it is also delicious in savory dishes. This time, I added it to chili! This might be one of my favorite chili dishes ever... next to Josh's White Chicken Chili, of course (which I can't believe I haven't posted yet). This is is straight from Cara, no changes as it is already wonderful!

Turkey Pumpkin Chili

from Cara's Carvings, serves 4-6

1 cup chopped onion

3 cloves of garlic, minced

2 medium sized bell peppers, diced (I used 1 red and 1 orange)

1 lb ground turkey (I used 93% lean)

1 tbsp chili powder

2 tsp cumin

1 tsp cinnamon (don't skip this, trust me!)

1 tsp Mexican oregano (I used regular oregano)

1 small can diced green chili peppers

15oz can black beans, drained and rinsed

1/2 cup frozen corn kernels

28 oz can crushed tomatoes

14 oz can diced tomatoes

15 oz can pumpkin puree, or 2 cups homemade

DIRECTIONS:

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc. Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.

REVIEW:
Absolutely delicious! Josh and I got about 6 servings out of this - and I didn't serve any sides. It was very filling, and the leftovers were great. The pumpkin flavor is quite subtle in the dish and not at all overwhelming - I was a tad worried as I added 2 cups, but it was nice and complimented well by the cinnamon. Cara calculated the following nutritional info, assuming 4 servings: 436 cals / 9.8g fat / 58.4g carbs / 16.8g fiber / 36 g protein. That is great for a rough estimate, but you may want to refigure with the actual brands of ingredients you use.

Roasted Acorn Squash

I've been trying new things lately, and I picked up a large acorn squash from the last Farmer's Market of the season. Most types of squash can easily be roasted, so that is all I did with this. I rubbed it with a little butter and brown sugar, but I also saw a maple-chipotle recipe that sounded good, and the cooking method is the same.Roasted Acorn Squash

1 acorn squash
2 Tbsp butter or margarine
2 Tbsp brown sugar
1 Tbsp maple syrup (I used a sugar free syrup)

DIRECTIONS:
1. Preheat oven to 400 deg F.
2. Using a very sharp knife, cut the squash in half (through the stem). Scoop out the the seeds and centers. Make a few slices into the flesh of the squash to aid the roasting process.
3. Rub half the butter and brown sugar on each half on the squash and then drizzle with just a little maple syrup.
4. Place the squash in a pan filled with about 1/4 water to prevent burning the skin or drying out the squash. Bake at 400 deg F for 1 hour, or until fork tender. Do not under-bake.
5. I choose to scoop out the flesh and serve. Enjoy!REVIEW:
This was very simple to make, roasting it just takes a while. It is not very sweet, just enough to complement the flavor of the squash. We had one large squash, and the two of us only ate half of it. I'm looking forward to leftovers!

Cheddar-Garlic Oven Fried Chicken

Josh was in charge of dinner the other night, and this is what he came up with. We cut it in half for the two of us and went light on the cheese on mine, and it was really good! Extra garlic is not a bad thing in our house!

Moist Cheddar-Garlic Oven Fried Chicken

from Kittencal on Recipe Zaar

serves 4 as written

1/3 cup butter, melted (J skimped on this, and used I Can't Believe Its Not Butter)
2 Tbsp minced garlic (can use more or less)
1 tsp garlic powder (garlic lovers can use more), we used more
1/2 tsp salt
1/2 c. seasoned dry bread crumbs

1/2 c. finely grated cheddar cheese

1/4 c. grated parmesan cheese

1/4 tsp ground black pepper

4 boneless skinless chicken breasts
1/2 c. shredded mozzarella cheese (optional)

DIRECTIONS:
1. Set oven to 350°F.
2. Coat baking dish with cooking spray.

3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.

4. In another bowl, combine breadcrumbs with the cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes, or until chicken is done(placing the chicken on a rack in a pan will produce an extra crispy crust and for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with mozzarella cheese the last 5 minutes of baking (optional). Enjoy!

REVIEW:

These were very good, I even proposed they make it into our rotation for week night meals that aren't too complicated to make. It only took a few minutes to get the stuff together, and then the chicken was in the oven. Combine with some microwave veggies, and its a pretty easy meal.

Pomegranate Chicken (or Balsamic Chicken)

I have had this recipe for Balsamic Chicken bookmarked for so long, I entirely forgot about it. I finally went to make it tonight, and I was out of balsamic vinegar. I did have some Pomegranate Red Wine vinegar on hand, so I substituted that 1:1, and I think it turned out great. I do plan to try this again with balsamic vinegar, but I expect great results with that as well.

This recipe is actually pretty light, but to cut calories even more, skip flouring and frying the chicken and instead bake, broil, or grill it. The real flavor is in the sauce, so you won't be losing that component.

Pomegranate Chicken
adapted from Simple, but Delicious (original source)

1/2 cup fat-free, less-sodium chicken broth

1/2 cup pomegranate red wine vinegar (or use balsamic)

2 teaspoons honey

1/2 Tbsp butter

1/2 Tbsp olive oil

4 (5-ounce) skinless, boneless chicken breast halves (I used 2 large)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

5 garlic cloves
pomegranate seeds (optional, for garnish)

DIRECTIONS:

1. Combine broth, vinegar, and honey in small bowl, whisk to combine.

2. Pound chicken to 1/4-1/2 inch thick and sprinkle with salt and pepper. Melt butter and oil in a large nonstick skillet over low heat. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4-5 minutes on each side or until golden brown and cooked through. Remove chicken from pan; keep warm.

3. Add garlic, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.
4. Garnish with pomegranate seeds, if desired. (I didn't have any.)

REVIEW:
I served this over rice and with a green veggie, and thought both were a good accompaniment. This sauce was very good, I can't wait to try it with the original intended ingredient (balsamic vinegar). When making the sauce, be careful to not over-reduce; you will make very sticky sugar if you aren't careful! Also, this dinner took less than 20 minutes to pull together, which is a huge plus in my book!

Red Chili Chicken and Rice with Black Beans

Another Annie recipe - and another good one! I am always looking for new Mexican recipes for J and I to enjoy, and this is even rather healthy!The only issue I had with this recipe was the length of time it took - our rice just was not cooking! It wouldn't have been as big of a deal if I expected it, but we just kept constantly checking it every 10 minutes after it was supposed to be done. We will make this again, but next time I'll either allot more time for the rice to cook, or remove the cooking liquid from the recipe and toss cooked rice in there at the end and just heat everything together for a few minutes. Annie generally posts pretty reliable recipes though, so I'm guessing it was just the kind of rice I used, and it might not even happen next time.

Red Chili Chicken and Rice with Black Beans
from Annie's Eats, originally adapted from Mexican Everyday by Rick Bayless
serves 4

2 tbsp. canola oil (I used olive oil)
4 boneless, skinless chicken breast halves
2.5 tbsp. ancho chili powder, divided (I used regular chili powder)
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving

DIRECTIONS:
1. Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

2. Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.

3. Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. (This chicken is still uncooked in the middle at this point, but it will be cooked through after you add it back to the pan for longer, don't worry!) Recover the pot and allow to cook 12 minutes longer.

4. Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

5. Fluff the mixture with a fork and serve with salsa.

REVIEW:
This was very tasty. We actually served with salsa and sour cream. I really liked this recipe from the standpoint that I normally keep the ingredients on hand, so I could make it without too much planning. Other than our rice not cooking as quickly, it was a great recipe. Can't wait to try it again to work out the kinks.

Slow Cooker Maple-Dijon Chicken

I was looking for something easy, and found this recipe on the Good Morning America site. The Crockpot Lady, aka Stephanie O'Dea, came out with a book of recipes. I've had success with her recipes in the past, and this looked like another winner. Using the crockpot makes dinner so easy! We had a work FUNction to go to for my work tonight (it was fun - a visit to the pumpkin farm complete with cinder, donuts, and a pumpkin catapult!), and it was nice to walk in the door a little later than usual and have dinner waiting.

Maple-Dijon Chicken with Sweet Potatoes

serves ~4 as written

1 pound boneless, skinless chicken pieces

1 onion, chopped

3 garlic cloves, chopped or pressed

1 tsp. dried thyme

3 Tbsp. maple syrup (we used sugar-free, I recommend ~1/4 c.)

2 Tbsp. Dijon mustard (I recommend 3 Tbsp.)

2 sweet potatoes, peeled and cubed

1 cup chicken broth (we used vegetable stock, I recommend using 1/2 as much)

2 bay leaves

DIRECTIONS:

1. Use a 4-quart slow cooker. Put the chicken into the stoneware and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard. Place the sweet potatoes on top of the chicken. Pour in the broth and add the bay leaves.

2. Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours. The chicken is done when it is cooked through and the vegetables reached the desired tenderness.

REVIEW:
We served this over rice with a side of parmesan-roasted asparagus, and it made for a good meal. I was a little disappointed with the flavors - we didn't think the maple or dijon was strong enough. Next time I will try adding a little more of those ingredients, and cutting back on the stock some (maybe by half, since the result was very liquidy).

Chicken and Brown Rice Stuffed Tomatoes

So back in the days of garden overflow, Josh was tasked with making dinner. We had LOTS of tomatoes, so he surfed around for a recipe, and found this one for chicken and rice stuffed tomatoes. We made some modifications, but these were actually really good!

Chicken and Brown Rice Stuffed Tomatoes

serves 3-4, easy to scale if necessary

6 large, ripe tomatoes

1/4 c. finely chopped onion
3/4 lb ground chicken or cut up chicken breast
1 c. cooked brown rice

1 Tbsp. dried parsley

1 tsp. oregano

1/4 tsp sea salt

1/2 tsp freshly ground black pepper

1 c. shredded mozzarella cheese (provolone slices would work too)

DIRECTIONS:

1. Preheat oven to 400 degrees. Spray a baking dish, large enough to accommodate the tomatoes, with non-stick spray.

2. Wash tomatoes. Cut off tops and scoop out insides into a bowl. Reserve.

3. In a non-stick skillet, brown chicken. Add onion. Make sure you break up the chicken into little pieces (if using ground chicken), it makes stuffing the tomatoes easier. Remove from heat.

4. Add rice and seasonings to the meat and onions.

5. Take the reserved tomato guts, and put into blender. Blend for a moment and pour back about 3/4 of a cup into the meat mixture. Mix well.

6. Stuff the tomatoes with the mixture; place tomatoes in baking dish. Top tomatoes with cheese then bake @400 for about 30 minutes.

REVIEW:
These were quite tasty and filling, I think we each had 2 for dinner. This is great, healthy meal when served with a green vegetable. This meal is also easy to scale up or down, I think we ended up stuff ~8 tomatoes, but some were on the small side, so I would guess this filling would be adequate for 6 normal size tomatoes.

Island Chicken

I remember seeing this recipe on Annie's Eats last week, and since we needed something quick for dinner, it fit the bill. Josh was able to prep the marinade earlier in the day, and when I got home from work, we tossed it in the oven, did some household chores, and right before it was done we steamed some green beans to serve with it. It worked out quite well, and required very little kitchen time or clean up.

Like Annie, I'm not sure what makes this "island" but its still tasty!

Island Chicken
Serves 2-4, but you can easily scale the marinade to make more or less chicken

½ c. vegetable oil (we subbed olive oil and only used 1/3 c.)

3 tbsp. lemon juice

1½ tbsp. soy sauce

1 clove garlic, minced or pressed

½ tsp. dried oregano

¼ tsp. salt

Freshly ground black pepper

2-4 chicken breasts

DIRECTIONS:

1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.

2. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

REVIEW:

This chicken was not that special, but it was very flavorful and tasted good! (I will make this again because it was good, there just isn't really a "wow" factor here.) Marinating chicken is one way we manage to have homecooked meals when we are short on time or just don't feel like spending a lot of time in the kitchen. (It does require a little planning ahead though.) Serve this with a green veggie, and a carb (mashed potatoes, a roll, or even rice) - we skipped the carb - and you have a great dinner!

Chicken Pot "Pie" Soup

I had a hankering for chicken pot pie, but was not craving all those calories! I searched around a little, and decided to skip the crust all together, and just make a soup. I served with reduced fat crescent rolls, and it was delicious!

Chicken Pot "Pie" Soup

adapted from Recipe Zaar; serves 4

1/2 Tbsp. olive oil
1 c. onion, chopped
1 clove garlic, minced
1 c. reduced-fat chicken broth (I used homemade chicken stock)
1 12 oz bag frozen mixed veggies (I used Valley Fresh Steamers green beans/carrots/peas/corn)
1 (10 oz) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 Tbsp. all-purpose flour
~1 lb. chopped cooked chicken breasts (I poached mine, then cut them into bite sized pieces)
1/4 tsp dried basil (or sub fresh)
1/4 tsp dried thyme
1/4 teaspoon fresh ground black pepper

DIRECTIONS:
1. In a large saucepan (or stock pot) over medium heat, saute onions and garlic in olive oil until tender, about 5 minutes. Add chicken stock and veggies. Bring to a boil. Reduce heat to medium-low and simmer for 12 minutes, partially covered.
2. Combine condensed soup and flour in a small bowl. Add to vegetables, along with chicken, basil, thyme and pepper. Stir well.
3. Continue to simmer soup for ~15 minutes, until it has thickened slightly and flavors have melded. Prepare biscuits if serving.

4. Serve and enjoy!

REVIEW:

This was quite tasty, for a creamy chicken soup. It was actually really thick, like the inside of a chicken pot pie, which is what I was going for. And by skipping out on the heavy cream and pie crust, we definitely saved a few calories (all in all, it wasn't too bad health-wise). You can certainly add whatever veggies float your boat (including fresh or canned), as well as potatoes if you choose (just cut them up small enough, add with the other veggies in Step 1 and simmer until they are fork tender before movign on). Some fresh parsley would be good in here too, if you have any.

Crockpot Salsa Chicken

I have probably made this dish at last 3 time since I started this blog, maybe as many as 5. It is simple, delicious, and relatively healthy. Yet, I've never posted it. Why? Because every picture I take of it looks like a pile of crap. Ok, a shredded pile of crap.
See, I told you so. Please, don't let the picture deter you! This is super yummy, and we make it a lot because I often have the ingredients on hand. I recommend eating this over rice or in a tortilla, or even with tortilla chips.

Crockpot Salsa Chicken
From sparkrecipes.com, via Foodislove's blog
serves 4-6, depending on what you serve with it

4 boneless, skinless chicken breast halves, frozen
1 cup salsa (we use about 1.25 cups)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup condensed (you can also use cream of chicken)
1/2 cup reduced fat sour cream

DIRECTIONS:
1. Add frozen chicken to the crockpot…I promise it is ok to put it in there frozen!
2. Sprinkle taco seasoning over chicken
3. Mix salsa and soup in small bowl, then pour mixture over chicken
4. Cook on low for 6-8 hours (time will vary, mine is generally done in ~6 hours, but I have left it in there for 10-12 and it is still fine too)
5. When ready to eat, remove from heat and stir in sour cream. At this step, I prefer to shred the chicken with a fork… it always shreds really easily. (Remove each chicken breast from the crockpot, then I usually use two forks and just keep pulling it apart, then add back to the crock and stir.)
6. Serve on tortillas, over rice, or however else you want. Enjoy!REVIEW:
Like I said - we LOVE this. I even eat it plain when I'm trying to limit my carbs for the day, and J will either wrap it in a tortilla or use it as a dip for tortilla chips (scoops work best). Very yummy, and easy to throw together in the morning before work!

Tilapia Parmesan

Josh was in charge of dinner tonight, so he found this recipe on allrecipes and put it together. We used 1 lb of tilapia fillets but Josh still made all the sauce - it was definitely too much topping, but it was delicious! Good job babe!

Tilapia Parmesan
adapted from Allrecipes; serves 4 as written

1/2 c. Parmesan cheese (we used reduced fat)
2 Tbsp. butter, softened
3 Tbsp. mayonnaise (we used light)
2 Tbsp. fresh lemon juice
1/4 tsp. dried basil (we recommend fresh if you have it!)
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. salt
2 pounds tilapia fillets

DIRECTIONS:
1. Pan fry the tilapia fillets in a little olive oil over medium heat for a couple minutes on each side. (You could also broil them if you prefer)
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice, dried basil, pepper, garlic powder and salt. Mix well and set aside.
3. Cover the tilapia with the Parmesan cheese mixture on the top side. Place under broiler for 2-3 minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

REVIEW:
This was very yummy, and quick to put together since we paired it with a bag of microwave veggies. We cut the butter in half from the original recipe and used low fat mayo and cheese to make it a little healthier. You could certainly play with the spices a little more to get other flavors you enjoy in there. Heck, if you don't like fish, try this topping on some chicken breasts.