Saturday, February 27, 2010
Thursday, February 25, 2010
In my house - we eat a lot of chicken, because I love it and I'm the cook! This recipe was born when I was messing around in the kitchen, trying to figure out a way to use up some ingredients while creating something my husband would adore.
Jalapeno-Goat Cheese Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts
- 4-6 ounces of goat cheese (crumbled)
- one cup of onion, minced
- one minced jalapeno (mostly or entirely deseeded depending on your love of heat)
- 4 pieces of cooked bacon (crumbled)
Preheat the oven to 350 degrees. In a bowl, stir together the goat cheese, onion, jalapeno and crumbled bacon until combined. Take each chicken breast and butterfly it (cut through the side of the chicken breast until 3/4 the way across - make sure not to cut all the way through!). Open up the breast and fill with 1/4 of the mixed filling. I use toothpicks to 'pin' the chicken breast together so the filling doesn't escape! Finish the other 3 chicken breasts and place all in a 9 x 12 glass baking dish that has been sprayed with Pam. Bake for 20 minutes and you're set!
Wednesday, February 24, 2010
Tuesday, February 23, 2010
2 cups sugar
6 ounces of melted dark chocolate (if you use semi sweet, cut back on the sugar a bit)
1/2 cup all-purpose flour
Monday, February 22, 2010
6 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (28-ounce) cans crushed tomatoes, undrained
1 tablespoon sugar
2 teaspoons dried thyme
2 teaspoons dried basil
Sunday, February 21, 2010
Aaron absolutely loves salmon, so I get to experiment with it quite a bit. This salmon recipe can also be modified for chicken if you'd like, it's pretty flexible.
Honey Ginger Salmon
1/3 cup orange juice
1/3 cup honey
1/4 cup low sodium soy sauce (you can use regular, I just prefer low sodium)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 (4-ounce) salmon fillets (or one large piece anywhere from 8 oz+)
1/4 cup sliced green onions
I never find too much marinade to be a bad thing, so even when I'm making two smaller pieces of fish - I rarely modify the recipe to make less marinade. If you want, you can use 1/2 the marinade on the fish and save half to simmer over low heat until it thickens for a sauce. Important: Never, ever use marinade that has touched the raw fish or chicken to turn into a sauce.
Preheat oven to 375 degrees. Combine all ingredients except salmon in medium sized bowl and whisk together. Pour 1/4 of the marinade into a glass baking dish and place the salmon on top, before pouring the rest of the marinade over the top of the fish. Cover the dish with plastic wrap and chill for at least 15 minutes (You can marinade this for much longer (4-8 hours) but I do not recommend overnight as the acid in the OJ will start to cook and break down the fish). Remove plastic wrap and place in the oven for 20 minutes.
I recommend serving it over a little bit of rice - and it's delicious. :)
Saturday, February 20, 2010
These cookies were an office favorite at Dell. You can justify anything at 96 calories. I took a recipe from Cooking Light and modified it a bit to include whole wheat flour, which I think really sets off the pecan taste. Even if you aren't a huge pecan fan - try it in this recipe. It's really great.
The 96 Calorie Cookie
1/2 cups all-purpose flour
3/4 cup whole wheat flour (if you don't have this - you can use all-purpose for all flour)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips
Like with any great cookie recipe - you'll need two mixing bowls - medium size or larger.
Preheat oven to 350 degrees. In one bowl, mix the flour, oats, baking powder, baking soda, and salt with a whisk and set aside. In the second bowl, cream together the sugar and butter before mixing in the vanilla and egg until well blended. Next, take the flour mixture and add by 1/3rds into the wet mixture until completely absorbed. Don't overstir or your cookies will be rocks. :) Next, add in the pecans and mini chips.
Here's where my technique differs a bit. I refrigerate my cookie dough for 15-20 minutes before scooping out onto the cookie sheets and I use parchment paper instead of a greased cookie sheet for easier cleanup and less burnt edges. Whatever your technique - put tablespoonfulls of cookie dough and bake the cookies for 10-12 minutes or until they're a bit browned.
Enjoy 5 - I think it's still less calories than 1 normal cookie. Just sayin'.
Friday, February 19, 2010
Salt and pepper
1 1/2 cups ketchup
1/3 cup honey
1/4 cup finely chopped onion
2 tablespoons hot sauce (or chipotle-in-adobo sauce works too!)
2 teaspoons chili powder
1 tablespoon prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Thursday, February 18, 2010
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat your oven to 250 degrees. In a small bowl, whip the egg white and tablespoon of water together until frothy. In another small bowl, mix together the sugar, the salt, and the cinnamon until combined. This next step is important or your pecans will transform from awesome to a total pain in the rear. In a large bowl, put your pecans and pour on the egg white mixture. Grab your spatula and turn until they're coated. Trust me, it will happen. In a gallon Ziploc bag, put your sugar mixture before adding in all the coated pecans. Close the baggie and shake it like a Polaroid picture. Get the pecans good and coated.
Grease/PAM a baking sheet with edges and lay out all the pecans in a decent attempt at 1 layer. Place them in the oven for 1 hour - stirring with your spatula on the baking sheet every 15 minutes. If you don't do this - they will be permanently adhered to your baking sheet and you will be ticked. :)
Wednesday, February 17, 2010
One way I'm able to take a huge package of chicken and not get sick of it is that I cook it and marinate it in all different ways. I've used the marinade below for everything from salmon to chicken. The ingredients might sound expensive, but I promise you that they'll last for quite some time and this recipe is one you'll be repeating!
Kelly's Famous Asian Marinade
- Microwave safe bowl
- 1/3 c. soy sauce (low sodium works great!)
- 2 T. sesame oil (dark or roasted works best)
- 3. T honey
- 1 T. minced garlic*
- 1 T. minced ginger*
- 1 chopped green onion
Microwave for about 40 seconds to melt honey into marinade and stir with a whisk. Pour into Gallon-size Ziploc freezer bag and add salmon/chicken/veggies/random meat and marinate for at least 4 hours in the fridge (I marinate mine overnight and do not worry- it will color the meat if marinated that long!).
Tuesday, February 16, 2010
- Cookie sheet (preferably with a lip to it)
- 3-4 tilapia fillets (can be adjusted depending on the amount of tilapia you have/want)
- 1 T. Fresh Rosemary, minced
- Salt, as desired
- Pepper, as desired
- 2 cloves of garlic, minced
- 1 red bell pepper, cut as mentioned below
- 1 yellow onion, cut as mentioned below
- 2 lemons
Here comes the variation part - the veggies. I've used everything from red bell peppers, onions, zucchini, squash, etc. The main point is to cut these into sticks about the size of one bar of a Kit Kat. You don't want them smaller or they'll turn to mush before the fish is finished cooking. Not pretty.
Preheat your oven to 350 degrees and begin assembling your tilapia packets. You will need one piece of tinfoil for each packet. Begin by placing the cut veggies on the bottom of the packet - you want a little bed about as large as the piece of tilapia you're using. Sprinkle salt, pepper, and the minced rosemary on both sides of the tilapia and place it on top of the vegetables. Take a few slices of lemon (3-4 usually works) and place them on top of the tilapia fillet.
Grab the two longest sides of the foil and pull them together on top of the fish, leaving some room so it can steam the fish. Roll the two edges together (like a lunch bag) and then roll each of the other two sides separately to keep in all the juice while it cooks. After assembling all the packets, place them on a cookie sheet in the 350 degree oven, checking them after 20 minutes. When the fish is no longer opaque and more of a white, it is done!
Monday, February 15, 2010
I've gotten married.
I've gotten laid off.
I went on the world's best honeymoon.
I'm kicking my own butt with Crossfit's challenge.
I have been obsessed with watching the Olympics.
I have been cooking like a fiend.
This post is in the vein of that last point - a recipe for love. I made this for my honey on Valentine's Day - hopefully you'll make it for yours someday. It's worth it.
Tuscan Lemon Chicken
2 large chicken breasts
Salt, as desired
1 T olive oil
1 T. grated lemon zest
2 T lemon juice
3 T minced garlic
1/2 tsp. dried rosemary
Pepper, as desired
Combine all the ingredients together and pour over the chicken. Marinade overnight (highly recommended) or for 8+ hours, turning once.
I highly recommend mixing up the marinade in a bowl then using God's gift to people with small fridges - the Ziploc bag to marinade. Please use the freezer ones so you don't spend two hours scrubbing it out of your fridge. :)
Grill until internal temperature reaches 180 degrees - or if you don't want to rock the grill in these awful temperatures - put it in a clear glass baking dish and bake for 20 minutes at 400 degrees and then check temperature. When juices run clear - you're good!