Chicken Tikka Pizza

Friday nights are pizza nights here.  It was a tradition in my family growing up so it's been fun to carry it on with my husband (and now our little baby who can hold her own when it comes to food).  While my usual go-to is some kind of homemade veggie pizza, I was definitely intrigued when I saw a recipe for chicken tikka masala pizza.  We LOVE this recipe for chicken tikka masala and it seemed like a fun twist on pizza. 

We really enjoyed this!  The garam masala and ginger add a great amount of spice and change it from Italian to Indian.  I added a generous dose of chopped spinach and red bell pepper which went really well with the pizza. 

I altered the recipe by using whole wheat pizza dough instead of the recommended pita for individual pizzas.  My way took longer to cook (although it just takes 20 minutes).  I've written out the directions if you want to make individual pizzas or one whole pizza.  Either way, it'll be delicious! 

Chicken Tikka Pizza
Taken from: Cooking Light
Serves 4
The original recipe calls for individual pizzas make on pita or flatbread.  I made this one pizza made with homemade dough. 

• 12 ounces skinless, boneless chicken breast halves
• 1/4 cup plain yogurt
• 2 teaspoons garam masala, divided
• Cooking spray 
• 5/8 teaspoon kosher salt, divided
• 1 large (28-ounce) can unsalted diced tomatoes, drained (the original recipe called for a 14 oz can but I liked the extra sauce)
• 1 tablespoon olive oil
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced 
• 2 tablespoons heavy whipping cream
• 4 (6-inch) whole-wheat pitas (I'm sure you could substitute individual flatbreads or naan) OR 1 round of pizza dough
• 1/3 cup thinly vertically sliced red onion
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup) plus more, if desired
• several handfuls of baby spinach, chopped
• 1/4 cup chopped red bell pepper
• 2 tablespoons fresh cilantro leaves

1. Move oven racks to very top and very bottom of the oven. Preheat broiler to high.
2. Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side on top rack.
3. Heat a skillet over medium-high heat. Finely chop tomatoes with a knife, use an immersion blender or  place tomatoes in a mini chopper and pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
4. If using pitas: Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken and sauce onto each. Top with spinach, then top with onion, red bell pepper and cheese. Broil 2 minutes. Sprinkle with cilantro and serve.
5. If using pizza dough: Preheat oven to 450 (if you have a pizza stone, put it in the oven on the bottom rack when you start to preheat it). Roll out pizza dough.  Place pizza dough on a cornmeal-sprinkled baking sheet (or pizza peel, if you have one).  Spoon chicken and sauce onto pizza dough.  Top with spinach, then top with onion, red bell pepper and cheese.  If using a pizza stone, gently slide pizza off of the baking sheet and onto pizza stone. Bake pizza on the bottom rack until the crust is browned and the cheese is golden, about 10-17 minutes.  Sprinkle with cilantro and serve.

Read More

Pasta with Kale, Cranberries, Kalamata Olives & Feta

We don't eat much pasta in this house.  I always have a box or two in the pantry and I think it's a great last resort dinner.  But even though I do like it, it seems carb-heavy and I often still don't feel full after dinner.

But I was intrigued by this combination of flavors. It sounded a little crazy at first (cranberries, kale and kalamata olives in the same dish?) but got great reviews, so I decided to give it a try.  It ended up being a great combination of salty and a little sweet.  Also, besides kale chips and quinoa, I'm always on the lookout for kale recipes I like (I just can't handle it raw in salads or in my smoothies).  I'm so glad I found a new one! I think cooking the kale really helps to tone down the harshness.  Finally, you can never really go wrong with kalamatas and feta in my book.  We both really enjoyed it and my husband asked for the leftovers to take for lunch the next day.

It's also a huge bonus that this is truly a 30-minute meal, from the time I started chopping and boiling water to the time we set it on the table.

Definitely a keeper!

Pasta with Kale, Cranberries, Kalamata Olives & Feta
Taken from: Two Peas and Their Pod
Serves 4-6

• 2-3 Tbsp. olive oil
• 1 Tbsp. butter (could substitute olive oil)
• 8 cloves garlic, cloves peeled and garlic thinly sliced
• 1/2 medium red onion, finely chopped
• 1/2 cup dried cranberries
• 1 large bunch of kale, stems removed and leaves coarsely chopped
• 1/2 cup water
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 pound spaghetti or other pasta (we use whole wheat)
• 1/2 cup kalamata olives, pits removed and cut into slivers
• 1/2 - 1 cup crumbled feta cheese

1. Bring a large pot of water to boil.
2. Heat olive oil and butter in a heavy skillet over medium heat until it shimmers, then add garlic, stirring frequently, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
3. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.
4. Add chopped kale leaves into onion mixture with water and 1/2 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.
5. Meanwhile, cook pasta until al dente. Reserve 1/2 cup pasta-cooking water and drain pasta.
6. Add pasta to skillet with kale-onion mixture and then toss with olives. Add reserved water, if necessary. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.

Read More

Thai Chickpea and Cauliflower Curry

I really like Thai food.  Most of the time, I settle for having it at a restaurant (although I've made pad thai and pad see ew at home).  However, Thai curries are so easy to make at home.   And another bonus? They are fast, too!  Except for maybe cooking the brown rice (which takes 30-40 minutes), this was a 30-minute meal.

I've actually made a Thai curry with pork before but  now that we eat meatless several times a week, I was curious to try this with cauliflower and chickpeas instead.  I definitely didn't miss the meat -- in fact, I might have enjoyed this meal even more.

Surprisingly, we really enjoyed the rice as well! Usually I serve rice in order to soak up the sauce but this coconut rice was pretty tasty in its own right.  I only used 1 cup of dried rice, which barely worked for 4 servings.  However, if you like more rice, increase the amount below!

Thai Chickpea and Cauliflower Curry
Adapted from: How Sweet Eats
Serves 4-5

coconut rice:

• 1 cup brown rice
• 1/4 cup canned coconut milk (I used 1/4 cup from the coconut milk below)
• 1 cup coconut water
• 1/2 cup water (or use however much your brown rice needs as described on the package -- my rice cooker needs about 1 3/4 cup water for every 1 cup rice)
• 1/4 teaspoon salt

chickpea curry:

• 1 1/2 tablespoons coconut oil
• 1 small onion, chopped
• 1 red and/or green bell pepper, sliced
• 1 head of cauliflower, chopped into small florets, about 1 inch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated or minced ginger
• 2 tablespoons red curry paste + more to taste
• 1 tablespoon fish sauce
• 1 (14-ounce) can full-fat coconut milk (I used everything but 1/4 cup which was used in the rice above)
• 1 1/2 - 2 cups cooked chickpeas
• 3 tablespoons freshly torn cilantro
• crushed red pepper, to taste

1. Cook rice according to directions, adding additional water if needed. (I use a rice cooker so I just follow those instructions.  However, if you don't have one, follow the instructions on the brown rice package.  Brown rice typically takes 30-40 minutes to cook.)
2. While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the onion, and cook until they have slightly softened, about 4-5 minutes. Add in the garlic, ginger and curry paste and stir to coat.  Cook for 1 minute until fragrant.  Add in cauliflower, coconut milk, and fish sauce.  Cover, bring to a boil.  Once boiling, reduce heat to medium-low, simmer and cook for 8-10 minutes until cauliflower has softened. Stir in the chickpeas and cilantro and cook for 3-5 minutes more. Taste and season additionally if desired.  If you prefer slightly spicier, add crushed red pepper, to taste.
3. Serve immediately with the coconut rice.

Read More

Pan-Seared Salmon Sandwich

Since we're still waiting (and waiting, and waiting) for our household goods to arrive, I'm still cooking with a limited amount of kitchen equipment. Thankfully, it's worked out just fine and we still are eating pretty well.  I figured sandwiches were a great way to go for dinner since they typically don't take any fancy equipment and seem like a great summertime dinner.  I went with this pan-seared salmon sandwich and topped it with a garlic yogurt sauce.  And we LOVED it!  

This was also a super simple dinner.  The salmon took 9 minutes to cook and while that was cooking, I made the yogurt sauce and sliced the pickles (and made the kale chips to go along with the meal).  At the last minute, I toasted the bread and then put everything together.  This was definitely a 30-minute meal.

I didn't go a totally homemade route but bought ciabatta bread from Trader Joe's (good bread is a must for a sandwich, in my opinion).  Finally, I served it with kale chips to round out the dinner.   We'll definitely be having this again (although next time, I might try roasting the garlic ahead of time for the sauce).


Pan-Seared Salmon Sandwich with Garlic Yogurt Sauce
I didn't use a recipe but I did use Heather Christo to make the pan-seared salmon
Serves 4

• 3/4 - 1 pound salmon, preferably wild
• 2 tablespoons canola oil (you could also use coconut oil if you don't mind a slight coconut flavor)
• 1/2 cup plain Greek yogurt (I prefer 2%)
• 1-2 cloves garlic, minced (2 only if you really like garlic)
• 1-2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2-4 tablespoons cilantro, chopped
• salt and pepper
• Good bread (I went with ciabatta bread)
• Toppings: pickles, lettuce, tomato, onions

1. Pat salmon dry on both sides using paper towels.  Sprinkle salmon with salt and pepper.
2. Heat a non-stick skillet to medium high and then add the canola oil. Gently swirl to coat skillet with oil.
3. Add salmon, skin side down, and cook for 3 minutes without moving.
4. Flip salmon and cook for 4-6 minutes without moving, until fish flakes easily.  
5. While the salmon is cooking, make the yogurt sauce by combining the yogurt, garlic, lemon juice, olive oil, cilantro, and salt and pepper to taste.  
6. Heat broiler and lightly toast both halves of the bread (optional).
7. Assemble sandwich with salmon, yogurt sauce, and any toppings of your choice. 

Read More

Broccoli Pesto Pasta

I happen to really like broccoli.  I know some people hate it (and the smell) but I'm not one of those people. So I can't speak to broccoli-haters if this broccoli pesto pasta will convert you.  But it's so delicious, I think it's worth a try.

One really nice thing is that you can make the pesto ahead of time.  This was great because I could make the pesto during Babycake's nap and then all I had to do for dinner was make the pasta and reheat the pesto. So easy!  We like our sauces on the chunkier side so I used an immersion blender and didn't blend the entire pesto.  It was perfect for us but go with whatever consistency you like best.

The original recipe says that it yields about 8 servings but we got 5 out of it.  However, I like a lot of sauce so I tend to double up.  I also thought the pesto was delicious for dipping carrots as well!  I served this with a salad.

Broccoli Pesto Pasta
Taken from: Annie's Eats
Serves 5-8

• 1 lb. broccoli
• 1 lb. pasta
• 2 tbsp. unsalted butter (I used 1 tbsp.)
• 2 tbsp. olive oil
• 1 small onion, finely chopped
• 3-4 cloves garlic, minced or pressed
• ½ tsp. red pepper flakes
• 1 tsp. salt
• Up to ½ cup Greek yogurt or heavy cream (I used 1/4 cup 2% Greek yogurt)
• Freshly ground black pepper, to taste
• Reserved pasta water or regular water
• Grated Parmesan, for serving (I omitted)

1. Bring a large pot of water to boil.  Meanwhile, chop the broccoli crowns into florets.  Use a vegetable peeler to remove the tough outer skins of the broccoli stems, and chop the stems into ½-inch discs.  When the water is boiling, add the broccoli to the water to boil briefly just until fork-tender, about 3-4 minutes.  (Alternatively, add a steamer basket above the water and steam the broccoli until fork-tender.)  Remove to a bowl, leaving the water in the pot.  (Use a skimmer or strainer to remove the broccoli if you boiled it.)
2. (SKIP THIS STEP IF MAKING THE PESTO AHEAD OF TIME:) Maintain the water at a boil.  Add the pasta to the pot and cook according to the package directions until al dente.  Reserve 1½ cups of the pasta water and then drain the pasta well.  Set aside.
3. Return the pot to the heat.  Add the butter and olive oil to the pot over medium-high heat, heating until the butter is melted.  Add the onion to the pot and cook, stirring occasionally, until the onion is tender, about 5 minutes.  Stir in the garlic, red pepper flakes and salt and cook 1-2 minutes more.  Return the cooked broccoli to the pan and cook 1-2 minutes more to heat through.  Season with pepper to taste.
4. Transfer the broccoli mixture to a food processor or blender (or use an immersion blender).  Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped.  Add in the cream or greek yogurt and process until smooth.  If needed, add the reserved pasta water or regular water a little bit at a time just until the sauce is smooth and creamy.  (I used about 2/3 cup.  But don't overdo it - you don't want a watery sauce!)  Season with freshly ground pepper to taste.  In a large bowl (or in the pot), toss the pasta with the sauce.  Serve with freshly grated Parmesan.

Read More

Spice Rubbed Chicken

My husband and I were really impressed with this spice rubbed chicken recipe.  To be honest, I was just looking for something that looked simple (and also would go well with sweet potatoes and brussels sprouts...I've been known to plan the meals around the side dishes).  But it made for an incredibly flavorful meal.  And the leftovers for lunch the next day were also great!

This is really a simple recipe.  Combine some spices, rub on chicken and then cook the chicken.  I really liked the cooking method -- you sear both sides of the chicken in a pan and then finish cooking it in the oven.  I think it's also important to let the chicken rest for several minutes after cooking -- it won't be as hot but it helps the chicken absorb all the juices back.  And that was one of our favorite things about this meal was that the chicken was so moist.

I served this with sweet potatoes and a Brussels sprouts salad (don't be surprised if you see the recipe for the salad in the next week or two...).  It was a great dinner without a great deal of effort!

Spice-Rubbed Chicken
Taken from: Peanut Butter Runner
Serves 4

• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil, plus extra for the pan
• 3/4-1 pound boneless, skinless chicken breasts

1. Preheat oven to 400 degrees. Rinse and pat dry chicken.
2. Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another tablespoon of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking (I actually used bacon fat because that's what I had on hand). Add chicken and brown on both sides, about 6 minutes total (3 minutes per side).
3. Transfer skillet to middle rack of oven and roast, until just cooked through, 8-15 minutes (Note, if you are using a nonstick skillet, you need to transfer the chicken to a different baking dish that is oven-safe.)  The cooking time will vary based on the size of your chicken breasts but the internal temperature will read 160 when the chicken is done.  Let the chicken rest for several minutes to help absorb all the juices.

Read More

Pepper-Crusted Salmon with Wasabi Dipping Sauce

I don't really feel like I've missed out on too much while being pregnant.  Sure, I didn't get a hot dog this summer (although I won't say no to a hot dog next summer...) and now I drink decaf coffee but those things are all easy.  But even though we don't have it too often, I do love sushi.  That (and red wine) are probably the two things I'll be most excited to add back into my life. 
But until then, this pepper-crusted salmon with wasabi dipping sauce will have to hold me over.  I loved the dipping sauce - my husband said, "Wow, you're really going to town on that sauce, aren't you?"  I think a big reason why I liked it so much is that it mimics the flavors of wasabi and ginger that is served on top of sushi.

I served this salmon with cooked rice, sliced avocado over a bed of lettuce which I highly recommend! The cooked rice helps to soak up the sauce and avocado goes very well with this recipe. 

This is an easy, quick recipe to make.  I happened to have the ingredients on hand (I had some wasabi paste lingering in the fridge) and everything came together in about 20 minutes which was perfect for a very busy weeknight.

Pepper-Crusted Salmon with Wasabi Dipping Sauce
Taken from: Crumbly Cookie
Serves 4
I highly recommend serving this with rice, a green salad and sliced avocado!

• 1 tablespoon wasabi powder or paste (if using powder, add 1 tablespoon water)
• 1 tablespoon grated fresh ginger
• juice of 1 lemon
• ½ cup soy sauce
• 1 scallion, white and green parts, minced (I used minced red onion instead)
• 2 tablespoons Old Bay seasoning
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• ¼ teaspoon cornstarch
• 4 (8-ounce) salmon fillets
• coarsely ground black pepper
• 1 tablespoon canola oil

1. Heat the oven to 300 degrees. If using wasbi powder, mix powder and water in a small bowl until smooth and set aside for 10 minutes (to enhance the wasabi flavors).  Add the grated ginger, lemon juice, soy sauce and scallion to the wasabi.
2. In a small bowl, combine the Old Bay, salt, sugar, and cornstarch. Rub into the flesh (not the skin) of the salmon. Season with a generous layer of coarsely ground black pepper, pressing the pepper into the salmon.
3. 3. Heat the oil in a nonstick 12-inch oven-proof skillet over medium-high heat. Transfer the salmon to the pan, flesh-side down. Cook without moving for 1 minute, then flip and cook for another minute. Transfer the skillet to the oven; cook 8-10 minutes, or until the thickest part of the salmon reaches an internal temperature of 125 degrees. Serve immediately.

Read More

Coffee-Rubbed Pork Tenderloin

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe had me at the word "coffee."  My husband and I love coffee and I've used it in desserts before (adding a little espresso powder to brownies or double chocolate cookies is a wonderful thing!) but I've never made a savory dish with it.  And it just so happens that pork tenderloin is probably my favorite type of meat so I was sold.

 

A huge bonus to this dish is that it's very quick-cooking (although if you're pan-searing it, open the windows! Our little apartment can get smoky pretty quickly) and no chopping required which means you can have it prepped, cooked and on the table in less than 30 minutes.  And this was exactly what I needed on a weeknight.

 

One thing I love about pork tenderloin is just how juicy and flavorful it can be.  This rub doesn't add a ton of flavor but adds a great smokiness to the pork.  I really enjoyed this - it was such a simple and tasty meal (I served this with the chickpea & barley side dish as well as a green salad).

 

The original recipe gave directions for grilling the pork but since we don't have a grill, I used my stove-to-oven method which works for me every time.  I provided directions below for grilling as well as stove-to-oven.

 

Coffee-Rubbed Pork Tenderloin
Taken from: Cook Like a Champion
Serves 4-8

• 1 tablespoon very finely ground coffee beans (preferably French roast)
• 2 teaspoons packed light brown sugar
• 1 teaspoon chili powder
• 2 teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 1-pound pork tenderloins, trimmed (I only used 1 pound pork but still used most of the rub)

 IF USING STOVE-TO-OVEN:

1. Preheat the oven to 400˚ F.  Combine the coffee, brown sugar, chili powder and salt in a small bowl. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.
2. Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat.  Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total.  Remove from the heat, leaving the pork in the skillet.
3. Place the skillet in the preheated oven and roast about 10 minutes, until an instant-read thermometer inserted in the center of each tenderloin registers 130-140˚ F.  Transfer to a serving plate, loosely tent with foil and let stand approximately 10 minutes before slicing and serving.

IF USING GRILL:

1. Combine the coffee, brown sugar, chili powder and salt in a small bowl. Add the olive oil and mix until combined. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.
2. Prepare a charcoal grill for indirect cooking (medium-high heat if using gas). Place the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on each side (about 4 minutes per side). Move to the cooler side of the grill and continue cooking an additional 7-9 minutes, or until the pork has reached an internal temperature between 140º and 145º. Transfer to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing and serving.

Read More

Quinoa Fried Rice

While I'm sure you never need a last-minute meal that you can throw together when nothing sounds good or you haven't been to the store in a while or you just don't have 1+ hours to make arroz con pollo, I always like to have a few options up my sleeve (besides ordering pizza). While I plan out our weekly meals far in advance, sometimes things don't go quite how I thought.  I wasn't able to get to the farmers market, I have less time to cook, things come up, etc, etc.  It's always nice to have a plan B.  Preferably, a delicious plan B.  My go-tos for some quick alternate meals are probably pasta (preferable with roasted veggies and marinara), breakfast food, and stir fries.  And this quinoa fried rice is pretty tasty and easy so it falls nicely into this category.  I love that it's versatile, using whatever veggies and protein you have on hand.  And with any stir fry, once a little prep work is done, it comes together in just a few minutes.
Of course, feel free to use rice instead of quinoa.  Although rice is clearly more traditional, I like the additional nutrition you get from quinoa.  If possible, I try to make my quinoa ahead of time (the day before, the morning of, or right when I get home from work) and then refrigerate it.  It's actually better for fried rice if there's less moisture in the quinoa so cooling it helps to get rid of some of the moisture.  But if you can't, just make the quinoa while you prep the rest of the vegetables.

Quinoa (or Regular) Fried Rice
Taken from: Steamy Kitchen
Serves 4-6

• 2 tablespoons cooking oil, divided (coconut or canola oil are good options)
• 4 cups previously cooked quinoa or rice
• 3-4 cloves garlic, minced
• 2 stalks scallion or green onion, minced (I used about 1/4 cup of red onion instead
• Add-ins: I used a chopped bell pepper, sliced mushrooms, 1 grated carrot, 1/2 cup frozen peas, and about 1/3 pound of cooked and shredded chicken.  Feel free to use any vegetables or protein (shrimp would be excellent) you have on hand or are in season
• 3 eggs, beaten in a small bowl
• 1 tablespoon soy sauce plus more to taste
• 1 tablespoon sesame oil
• 1 tsp fish sauce (I probably used closer to 1 tablespoon)
• Optional: sriracha for serving

1. Prep any vegetables or protein beforehand (it's important to have everything on hand because stir fries go very quickly).
2. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.
3. Now add any vegetables (or shrimp, if using), quickly spreading out around the pan.  Cook for 1-2 minutes and then  remove from the pan onto a plate, leaving as much oil in the pan as possible.
4. Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked vegetables.
5. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and turn to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and garlic and stir fry until fragrant, about 15 seconds. Add in the quinoa/rice and stir well to mix in the onions and garlic throughout. Spread the rice all around the wok surface area and let the rice heat up, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
6. Drizzle the soy sauce and fish sauce all around the rice and toss. Add veggies, the cooked eggs, any protein and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add any additional soy sauce, fish sauce (use sparingly) or sesame oil if needed.

Read More

Greek Quesadillas

  

 I don't think I would have come up with the idea to combine Greek and Mexican to make these Greek quesadillas, but I'm so glad someone else did! It ended up being a delicious meal - full of veggies but tasted pretty incredible.  I love that you can make this meal as easy or as involved as you want.  Typically on Sundays, I make a slightly more involved dish so last night, I made the tortillas from scratch (freezing the leftovers), roasted the tomatoes and cooked the chicken. However, this would make a great weeknight meal when I already have cooked chicken and tortillas in the freezer and nixed roasting the tomatoes.

Also, the list below are more suggestions of measurements and add-ins you could include - feel free to add or omit anything below!   Depending on your taste (and time constraints), the veggies could be added raw, lightly sauteed or roasted (we like a light saute best, although the oven-roasted tomatoes were delicious!).  Finally, while there are measurements listed below, I didn't bother measuring a single thing in this recipe and it still came out so well.

PS - The tzatziki sauce below really shouldn't be optional -- we thought it was delicious with the quesadillas!

Greek Quesadillas
Taken from: Annie's Eats
Serves 4

• 4 large (10-inch) whole wheat tortillas (to make your own, go here)
• Olive oil
• Fresh spinach leaves, chopped (about 2 cups)
• Diced red onion (about ½ cup), raw or sauteed
• Chopped red peppers - roasted, sauteed, or raw (we liked sauteed best)
• Sliced mushrooms, sauteed
• Oven-dried tomatoes (I used this recipe here)
• Sliced green or black olives
• Cooked, shredded chicken
• Mozzarella cheese, shredded (about 1-1½ cups)
• Crumbled feta cheese (about 2/3 cup)
• Oregano (dried or fresh)
• Red pepper flakes (I forgot to add this)
• Tzatziki sauce, for serving (for the recipe, go here)

1. Place tortillas on a work surface.  Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down.  Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge.  Layer in a similar fashion with red onion, roasted red pepper, mushrooms, tomatoes, olives, chicken, cheeses, oregano, and red pepper flakes as desired.  Fold over the bare half of each tortilla, enclosing the fillings.
2. Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface.  Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted.  Slice into triangles and serve warm with tzatziki sauce.

Read More

Lemon Chicken

Sometimes, the simplest meals can be some of the best.  The other week, I made roasted salmon and potatoes with steamed broccoli.  Delicious, easy but nothing fancy.  And the next day, my husband bragged about how impressed his co-workers were with the leftovers he had for lunch.  I think I had forgotten how simple can still be impressive.

When I came across this lemon chicken, I immediately bookmarked it because the recipe looked easy with minimal prep work and cooking time.  And sure enough, it took under 30 minutes from start to finish (I used chicken breast tenderloin which made it even easier).  However, when we actually sat down to dinner, I was surprised at how flavorful this dish was.  It doesn't look like much but the lemon-butter combination is so classic and delicious.  We happily ate the leftovers the next day.

I served this with garlic toast and steamed green beans - the green beans were especially good topped with the extra lemon sauce!

Lemon Chicken
Taken from: Tracey's Culinary Adventures
Serves 4

• 2 boneless, skinless chicken breasts, about 8 oz each (I used about a pound of chicken breast tenderloins so I didn't have to do all the slicing and pounding of the chicken below)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose or white whole wheat flour
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1/4 cup lemon juice (juice from 1-2 lemons)
• 8 lemon slices
• 2 tablespoons chopped fresh parsley

1. Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets (don't worry if they're not perfectly even). Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
2. Add flour to a shallow bowl. Season the chicken on both sides with the salt and pepper. Lightly dredge each cutlet in flour, shaking off the excess.
3. Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil to the pan. Once the butter is melted and the pan is hot, add the chicken. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
4.  Reduce the heat to medium, and add the chicken broth and lemon juice to the pan. Cook for 1-2 minutes, or until the sauce has thickened slightly, scraping the bottom of the skillet to loosen any brown bits. Add the lemon slices to the sauce and let sit undisturbed for about 30 seconds. Remove the pan from the heat and add the parsley and remaining tablespoon of butter. Stir until the butter is melted and the sauce is smooth. Pour the sauce over the chicken and serve (you can garnish with the lemon slices if desired).

Read More

Sesame Crusted Salmon

This sesame-crusted salmon made for a fast, easy and delicious main course.  We eat seafood at least once a week and so whenever I find a promising-looking seafood recipe (especially a quick one), I immediately bookmark it.  We also happen to love the taste of sesame seeds so when I found this recipe, I was sold.

Even though I didn't end up having all the ingredients for the sauce (I substituted white wine for mirin and for the life of me, I have no idea if I added in the sugar), this still ended up being delicious.  And from start to finish, it took less than 30 minutes, making it a perfect weeknight meal.  We served it with some polenta and roasted cauliflower but it would be delicious with rice or quinoa and this sesame broccoli, too!

Sesame-Crusted Salmon
Taken from: Cook Like a Champion
Serves 4

• 1/4 cup soy sauce
• 2 tablespoons mirin (I substituted white wine instead)
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon sugar
• 1 1/2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons plus 2 teaspoons cornstarch
• 3 tablespoons water
• 1 egg white
• 4 salmon fillets, about 8 ounces each
• 1/4 cup sesame seeds
• 2-4 tablespoons canola oil

1. In a small bowl, whisk together the soy sauce, mirin, broth, sugar, ginger and garlic. In another small bowl, dissolve the 2 teaspoons of cornstarch in the water.
2. Whisk together the egg white and remaining 2 tablespoons of cornstarch, and brush the skinless side of the salmon with the mixture. Dip in sesame seeds and gently press to coat. 
3. Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, place the salmon in, sesame seed side down, and cook for about 5 minutes or until golden brown. Turn and continue cooking an additional 3 minutes (for a 1-inch thick fillet) and remove from skillet.
4. Pour off any oil remaining in the skillet and reduce the heat to medium. Add the soy sauce mixture and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue cooking until sauce has thickened, about 1 additional minute. Serve the sauce alongside or underneath the salmon.

Read More

Fast Chicken with Tomato-Herb Pan Sauce

This was a true under-30-minute meal.  Not a under-30-minutes-if-you've-done-all-the-prep-work recipe but everything took less than a half hour from start to finish.  And not only fast but the flavors of this chicken with tomato-herb pan sauce came together so well.  The chicken is first pan-seared (butterflying the chicken breast helps it to cook much faster - mine was done in 7 minutes total).  Then you add cherry tomatoes to the pan for about 5 minutes until they heat and burst.  Add a quick butter compound and some white wine and you have an elegant and delicious dinner (as you can tell from the picture, we topped ours with a generous portion of the tomato-herb sauce).  We had ours with some leftover quinoa tabbouleh and a green salad.

 Chicken with Tomato-Herb Pan Sauce
Taken from: Annie's Eats
Serves 4

• 2 boneless, skinless chicken breasts, butterflied and halved (approx. 1 pound)
• Salt and pepper
• 1/2 cup flour (I used white whole wheat flour)
• 2 tbsp. unsalted butter, softened
• 1 clove garlic, minced
• 1½ tsp. fresh oregano, minced (I used about 1/2 tsp of dried oregano instead)
• ½ tsp. sweet paprika
• 2 tsp. olive oil
• 2 cups cherry or grape tomatoes (I probably used closer to 1 cup and it was great)
• 1/3 cup dry white wine or chicken broth
• 1 tbsp. minced fresh parsley

1. Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.
2. In a small bowl, combine the softened butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer chicken to a plate, cover loosely with foil, and set aside.
3. Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended (I cooked for a few minutes to allow the sauce to reduce).
4. Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.

Read More

Crunchy Honey Chicken

While I'm always looking for fast recipes out there, that's not the only thing about this recipe that caught my attention.  What really did catch my attention is the title -- I love crunchy. I love honey. I love chicken.  How could it not be delicious?

And delicious it was!  The honey wasn't overpowering but added a light sweetness.  Like most stirfrys, this is a quick meal to make, especially if you have everything prepped beforehand.  But even taking that additional 10 minutes to prep the vegetables and chicken beforehand, this still was a 30 minute meal from start to finish.

My only complaint of the original recipe? 1 clove of garlic. Try four cloves and then come talk to me (well, just don't talk too close to me).   I even added in a freshly minced clove at the very end as well -- this definitely isn't for the faint of heart but if you really love garlic, we thought it was a delicious addition! I also added freshly minced ginger during the cooking as I thought it would play off the sweetness of the honey and bring a little extra spice.  We served this with brown rice for a delicious weeknight meal.


Crunchy Honey Chicken
Taken from: How Sweet It Is

• 1 pound boneless, skinless chicken breasts
• 1 egg
• 1/3 cup cornstarch or flour
• 1-2 cups broccoli florets
• 1/2 red pepper, thinly sliced (optional; I omitted)
• 1 cup sugar snap peas
• 3-5 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 3 tablespoons canola oil
• 1 tablespoon soy sauce plus more for serving
• 1/4 cup honey plus more for serving
• sesame seeds, for serving
• salt and pepper to taste

1. Prep all veggies (feel free to add or take out whatever you like or have on hand). 
2. In one shallow bowl, lightly beat egg.  In a second shallow bowl, add the cornstarch or flour (the cornstarch will yield a “crispier” chicken). 
3. Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add veggies, 3-4 cloves of minced garlic and minced ginger to skillet (I added the broccoli first and let it cook for 2-3 minutes before adding the rest of the veggies since I think broccoli takes longer).  Season with salt and pepper and saute for about 5 minutes, until softened  Add in soy sauce and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.
4. Cut chicken into 1-inch pieces and season with salt and pepper. Dip chicken pieces in egg whites and then lightly dredge in cornstarch.  
5. Heat the same skillet (or you can use a different one, one just cleanup easier) over medium-high heat and add remaining oil.  Add chicken to the skillet (I had to cook the chicken in 2 separate batches) and let brown for 2-3 minutes, then flip. Cook for 2-3 more minutes until fully cooked through.  Continue with remaining chicken pieces in batches if needed.
6. Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. If you really like garlic, add a freshly minced clove here.  Taste and season with salt, pepper, additional honey or soy sauce. Sprinkle with sesame seeds and serve with rice.

Read More

Thai Pork Curry

While searching for a last-minute dinner for tonight, I had a few requirements: fast, on-hand ingredients, and an extra bit of spice to combat the last of my cold.  I found an easy Thai shrimp curry dish that looked like it would hit the spot.  I've loved the different kinds of curry that I've had in Thai restaurants before so I didn't mind trying to recreate it at home.

This morning, I double-checked for shrimp in the freezer...only to find no shrimp.  Since my brain had a slight relapse of what ingredients I actually had on hand, I grabbed plan B: pork tenderloin (I had bought 6 pounds of pork tenderloin when it was on a great sale, removed the fat and froze it in 3/4 lb. portions).  Now it would be Thai pork curry.   I threw a pork tenderloin in the fridge to defrost and headed off to work.

It ended up being an amazing plan B. However, I think any meat (or tofu) would be delicious - shrimp, pork, beef, chicken...whatever you happen to have! This curry dish had that slight kick that I wanted and took less than 30 minutes from start to finish.  Serving this dish with rice is a must to help soak up the juices.


Thai Pork Curry
Taken from: Food.com
Serves:4

• 1 teaspoon canola oil
• 2 tablespoons red curry paste
• 1/2 - 3/4 lb pork tenderloin, sliced thin (if you partially freeze the pork, it makes slicing the pork much easier)
• 1 can light coconut milk
• 1 lime,  zested and juiced
• 1-2 tablespoons grated fresh ginger
• 3- 4 cloves garlic
• 1 jalapeno, ribs and seeds removed, minced (you can keep seeds and ribs in for more heat or leave out the jalapeno completely for a milder dish)  
• 1 red bell pepper, thinly sliced
• 1/2  red onion, thinly sliced
• 6-8 mushrooms, thinly sliced
• Any additional veggies (optional; I added red cabbage)
• 1/4 cup basil leaves, chopped (optional, I omitted) 
• 1/4  cup cilantro, chopped

1. Heat wok to medium high.  Add oil and then add curry paste, stirring for about 30 seconds. 
2. Add pork, stirring constantly for 2 minutes.  Add vegetables and cook for an additional 2 minutes. 
3. Stir in coconut milk, lime zest, ginger, garlic and jalapeno. Bring to boil, and cook 2-3 more minutes. 
4. Serve over cooked rice and top with lime juice, cilantro and basil.

Read More

Spicy Bean Burritos

I just don't get tired of Mexican.  We make it all the time here.  These spicy bean burritos were delicious, quick and great for our meatless meal of the week.  Beans have tons of protein and fiber which really makes this a satisfying meal. I will be adding this dish to our repetoire of Mexican meals!

Of course, what we love just as much (or possibly more) than the burritos are all the toppings for it -- don't skimp on the guacamole, nonfat yogurt, homemade restaurant-style salsa, lettuce, peppers, jalapeno, cheddar cheese...whatever you love!

Spicy Bean Burritos
Taken from: Annie's Eats
Serves:4

• 2 tsp. canola or vegetable oil
• 2 cloves garlic, minced or pressed
• 1 tsp. chili powder
• 1 tsp. minced chipotle in adobo sauce
• 1 tsp. ground cumin
• ¼ tsp. kosher salt
• Dash cayenne pepper
• 1/3 cup water, vegetable broth or chicken broth
• 1 15 oz. can black beans, drained and rinsed (or 1 1/2 cups of cooked dried black beans)
• 1 15 oz. can pinto beans, drained and rinsed (or 1 1/2 cups of cooked dried pinto beans)
• 6 tbsp. fresh salsa

Some suggestions for burrito fillings:

• 6 (9- or 10-inch) flour, corn or whole wheat tortillas, warmed
• Shredded cheese
• guacamole
• restaurant-style salsa
• green, yellow and/or red bell peppers
• diced tomatoes
• shredded romaine lettuce
• chopped green onions
• nonfat yogurt
• sliced jalapenos (for even more of a kick!)

1. To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
2. Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each bean serving with toppings of your choice.  Roll the tortilla up tightly, burrito style, and serve immediately.

Read More

Balsamic Glazed Salmon

What a week.  A crazy week at my work, Bryant's final week of surgery and THEN I came down with a bad cold yesterday.  (Let me tell you, I'm actually slightly annoyed to be sick because I haven't really been sick since Bryant and I were married.  That's right, over 18 months.  My streak is over!)

So with all the craziness of our week, the original menu plan also drastically changed (including ordering pizza instead of cooking one night and my paper bag with our entire meal breaking and bursting in the hospital parking lot another night).  However, in all that, there was one amazing meal that might have made up for the rest of the week: balsamic glazed wild salmon, quinoa pilaf, and Brussels sprouts two ways (Brussels sprouts hash and roasted Brussels sprouts). 

This balsamic glazed salmon was absolutely wonderful...one of our favorite meals.  The glaze had sweetness but the vinegar balanced it out nicely and it finished with a nice kick from the red pepper flakes.  It's fast (less than 30 minutes), simple to make with less than 10 ingredients, only uses one skillet, and healthy. The cooking trifecta (fast, healthy and delicious) -- what more could you want?  I will definitely be making this again!

Balsamic-Glazed Salmon
Taken from:  America's Test Kitchen 2010 Light & Healthy cookbook
Serves:3-4

• 4 6-oz skinless salmon fillets (preferably wild), about 1 1/2 inches thick
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon canola oil
• 1/4 cup orange juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 1/8 teaspoon red pepper flakes
• 1 small sprig fresh rosemary (or a large pinch of dried rosemary)
• salt and pepper

-Pat salmon fillets dry with paper towels and season with salt and pepper. Heat oil in nonstick or cast-iron skillet over medium-high heat until just smoking.
-Carefully lay salmon, skinned-side up, in the skilled and cook until well browned, about 5 minutes. Flip the salmon and cook until side are opaque and thickest part register 125 degrees, about 2-5 minutes longer (depending on the thickness of your salmon).
-Transfer salmon to platter, tent loosely with foil and let rest while making the glaze.
-Glaze: Whisk orange juice, balsamic vinegar, honey, white vinegar and pepper flakes in a small bowl.
-Wipe out the skillet used for the salmon with a wad of paper towels and return to medium heat. Add the glaze and rosemary to the skillet, bring to a simmer and cook until glaze is thick, syrupy and reduced to about 1/4 cup, about 5 minutes.
-Remove rosemary spring and season  glaze with salt and pepper to taste. Spoon the glaze oven the salmon and serve.

Read More

Ground Beef/Turkey Lettuce Wraps

Over the Christmas holiday, Bryant and I went to a happy hour at PF Changs with his brother and sister-in-law.  I hadn't been to PF Changs in years but the one thing I remembered from their menu was their chicken lettuce wraps.  I had to get them and they were delicious.

However, perhaps I'm biased but as good as PF Changs' wraps are, I think mine are better.  So after we got back from the our New Year's trip (and I hadn't gone to the grocery store), this was the first dish I thought of.  We had almost all the ingredients on hand, making it a very simple meal to prepare. Serving it with a little brown rice just topped it off.

As sort of an unspoken New Years resolution, we also finally have a picture of our meal! However, we can't find the camera cord so I don't know how successful we'll be in 2011 of posting pictures...(Update: Finally found it! Just where I last placed it...under the couch.)

Ground Beef/Turkey Lettuce Wraps
Taken from: Everyday Food
Serves 4

• 1/4 cup soy sauce
• 4 teaspoons fish sauce
• 4 teaspoons sugar
• 1 tablespoon canola oil
• 1 large shallot (or 1/4 cup onion), finely chopped
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 small jalapeno or serrano chile, seeded and finely chopped
• 1 pound ground turkey breast (you could also substitute beef)
• 1 large head of Bibb, Boston, or Romaine lettuce, leaves separated
• grated carrot, chopped cabbage, thinly sliced green onions and sliced lime

-In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
-Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. 

-Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. 

-Serve in lettuce leaves with remaining sauce, grated carrot, chopped cabbage, thinly sliced green onions and slices of lime.

Read More

Sesame Noodles

This meal was great for so many reasons: fast (since I was feeling a bit lazy), adaptable (I threw it any extra vegetables we happened to have in the fridge), delicious (it tasted a lot like chow mein), and healthy.  So really, what's not to like? Although I typically measure every single ingredient in a recipe, even I could handle throwing some ingredients together; it also helped that the end result tasted like I had planned it all along.

With any stir fry, it's really important to have all your ingredients prepped and at hand.  There's just not a lot of time between start to finish to prep any ingredients.  But even including the prep time, this is still can be on the table in 30 minutes.

Sesame Noodles
Serves 4
Feel free to use all kinds of vegetables - cabbage, bell peppers, snow peas, shelled edamame, mushroom, green onions, broccoli (pre-cooked), red onions, carrots, etc.

• 1/2 box of whole wheat spaghetti (approximately 6-8 ounces)
•  2 Tbsp. canola oil
• 2 Tbsp. light soy sauce
• 1 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• 3-4 garlic cloves, minced (or pressed through a garlic press)
• fresh ginger, peeled and grated (I used about a 1/2 inch piece)
• 1/2-1 red bell pepper (chopped or cut julienne into thin strips)
• 1/2 -1 green bell pepper (chopped or cut julienne into thin strips)
• 1/2 small red onion, cut into thin strips
• 1 carrot, peeled and grated
• 1/4 napa or red cabbage, cored and cut into thin strips
• Feel free to add/remove any vegetables
• sesame seeds
• crushed red pepper flakes

-Bring water to boil.
-As water heats, prep garlic, ginger and vegetables.
-Cook pasta in a large pot of salted boiling water according to directions (continue prepping vegetables while the pasta cooks). Drain pasta.
-Heat a large skillet or wok to high heat.   When pan is very hot, add 2 Tbsp oil.
-Add garlic and ginger and stir.  Add vegetables immediately and cook for about 1-2 minutes.
-Add pasta to pot. Add soy sauce, sesame oil and rice vinegar and toss to incorporate all the ingredients.
-Remove from heat and serve with sesame seeds and crushed red peppers.

Read More

Spicy Honey-Brushed Chicken & Cornbread

You'll have to excuse me for abandoning this blog for the past 10 days.  It should be inexcusable but I'd argue I had a very, VERY good reason - visitors! Specifically my parents and my sister who flew in for an almost-family reunion (sadly, we were missing a sister).  The visit was WONDERFUL! Such a great time and like all good visits, went by much too quickly.

Since I'm a such a planner, I had planned for their visit - options of what to do each day and the meals to make while they're here.  I had even prepped some of the meals before they came.  However, what I didn't plan for was AFTER the visit.  I dropped my sister off at the airport and realized I had neglected to plan what we'd eat for dinner for the next few days until I could get to the grocery store.  I managed to use up some meals from our freezer but Thursday night, I was stuck.  Luckily, I found this recipe for Spicy Honey-Brushed Chicken and had all the ingredients already in my kitchen. (I always buy lots of boneless, skinless chicken breast when it's on sale so I remove the fat, divide it into 3/4-lb. portions, wrap each portion in plastic and freeze them - it makes dinner a lot easier that way!) The meal was not only fast and easy to make but also delicious! Perfect for any weeknight meal.  

The cornbread went really well with this chicken recipe, too. I love cornbread, especially with honey (in fact, I even had one of my old coworkers keep honey in our office for when I had cornbread!). While I had tried a different recipe for our Thursday night meal, my dad's recipe is far superior so that's the one I've listed below.

Spicy Honey-Brushed Chicken

Taken from: Cooking Light

Serves 4

• 2  teaspoons  garlic powder
• 2  teaspoons  chili powder
• 1  teaspoon  salt
• 1  teaspoon  ground cumin
• 1  teaspoon  paprika
• 1/2  teaspoon  ground red pepper
• 1 lb. skinless, boneless chicken thighs (I used chicken breast because that's what I always have on hand)
• Cooking spray
• 6  tablespoons  honey
• 2  teaspoons  cider vinegar

-Preheat broiler and move rack to top shelf in the oven.
-Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
-Place chicken on a broiler pan or baking sheet coated with cooking spray. Broil chicken 5 minutes (try 3 minutes if using chicken breast) on each side.
-Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush half the honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Cornbread

Taken from: my dad (and the Fannie Farmer cookbook)

Serves: 8

• 3/4 cup cornmeal
• 1 cup all-purpose flour (I've also used 1/2 cup all-purpose and 1/2 cup white whole wheat which produces a slightly denser but still delicious result)
• 1/3 cup + 2 tsp. sugar (I've cut this down to a scant 1/3 cup before for a slightly less sweet cornbread [since I cover mine with honey anyway])
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (I use skim)
• 1 egg, well beaten
• 2 Tablespoons canola oil
• Optional: 3/4 cup of fresh corn kernels cut from the cob

-Preheat oven to 425. Spray a 8" square baking pan or muffin pan with cooking spray.
-In a large bowl, mix together the dry ingredients (cornmeal, flour, sugar, baking powder and salt).
-Add the milk, eggs and oil and blend well.  If using, fold in corn kernels.
-Spoon mixture into the pan or muffin tins.  Bake for about 20 minutes for baking pan and about 12-15 minutes for muffins (top will be slightly brown in spots and the cake should feel firm).
-Cool on baking rack (if using muffin tins, remove muffins immediately onto a baking rack).

Read More