16-Spice Chicken and Apple-Tomato Salad

So it's been a long, long time coming!! With so many requests for this recipe, it's a perfect segway into trying to keep up the blog a bit more! Ryland's sleeping and Bryson's occupied, let's see how fast I can do this! Enjoy!! (I'll add the picture next time we make it!)

Ingredients;

1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper

juice of 1 lime or lemon

1 cup of plain greek yogurt

4 large chicken breasts cut into 8 even sized pieces (or as close as you can get it)

Instructions;

1. Measure and mix all of the spices together. I usually make a double batch so that the next time I need it, it's already mixed. Don't worry if you cant find all the ingredients... I substitute different chili powders and I never have fennel at home, so just use what you can! This is spicy chicken, so if you like it a bit more mild, don't use as much chili powder!

2. Put the cup of yogurt, the spices, and the lemon or lime juice in a large bowl and mix well. Add the raw chicken and marinate for at least an hour!

3. Grill the chicken. The edges will blacken a bit because of all the spices! Leftovers are GREAT added to a salad!

Apple-Tomato Salad

I know it sounds like an interesting combination but it's the perfect combination of sweet and tart. A great compliment to the spicy chicken. I also serve this meal with a side of naan. I buy premade and heat it up with some butter on the stove. Eventually I'll learn to make my own!

Ingredients;

1 green apple, cut into matchsticks

1 large plum tomato, also cut into matchsticks

1 lime, juiced and zested

2 T. olive oil

salt and pepper to taste

Instructions;

Combine all the ingredients and refridgerate until ready to serve!

What to do with all that Zucchini?

If you're like us you may have an abundance of zucchini around your house thanks to lots of rain and a over-producing plant! :) Tired of the same-old Stuffed Zucchini recipe that I use as my fall back, I discovered a new recipe that makes a GREAT side or a meatless meal if you wish. This one's even 'Neighbor Approved'! The original recipe is from Rachel Ray.

(I'll post a picture next time we make it, didn't anticipate this one being blog worthy!)

Ingredients;

6 small zucchinis or 1 enormous zucchini

3 T. EVOO

3 cloves of garlic

a few shakes of crushed red pepper (more if you like it hot)

1 small onion, finely chopped

1 can of petite diced tomatoes, drained, SAVE THE JUICE

1/4 dry white wine (and a glass for the cook)

2 T. butter (pref. unsalted, but regular works)

3/4 to 1 cup of bread crumbs

1/2 cup grated Parmigiano Reggiano cheese

a small bunch of flat leave parsely chopped (approx. 1/4 cup) I didn't use that much

1/4 cup of basil shredded (I was out of fresh and substituted 1 T. of dried basil)

Instructions;

Preheat oven to 400 degrees.

1. Halve the zucchini length wise and hollow them out with a melon baller or icecream scoop (pending the size of your zucchini). SAVE the centers! Place the hollowed out zucchini on a cookie sheet or shallow pan, drizzle some olive oil over the top and throw them into the oven. They will cook while you prepare the stuffing (approx. 10-15 minutes).

2. If you have a small food processor, go ahead and thow the zucchini centers in there, if not, just chop them up really finely. In a medium size pan, add 2 T. of olive oil, 1 clove of garlic, minced, the red pepper flakes, onion and the chopped zucchini. Cook for about 5 minutes until the zucchini starts to carmelize.

3. Add the tomatoes and heat through for about 2-3 minutes. Season with salt and pepper, then add the wine. Cook until the wine evaporates, then add the juice from the can of tomatoes. Reduce the heat to medium/low and continue to cook.

4. In a seperate pan add 1 T. of olive oil with 2 T. of butter and melt over medium heat. When melted, add 2 cloves of minced garlic and cook for 2 minutes, then add the bread crumbs. Be sure to mix well to coat them in the oil/butter. Toast the bread crumbs for approx. 2-3 minutes. Add the cheese, parsley and pepper. Mix well them remove from heat.

5. Add the bread mixture to the stuffing mixture, stir well, add basil and remove from heat. Remove the zucchini from the oven and stuff! Top with additional cheese and return to the oven for 5-10 minutes until the tops look crispy.

Enjoy!!

Strawberry Cupcakes

Oh sweet deliciousness! These cupcakes are amazing. Dont take my word for it, try them yourselves!

Ingredients;

1/2 cup of sugar

1/4 cup unslated butter, room temperature

1 egg, room temperature

6 ounces (standard size container) vanilla yogurt

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

2 tablespoons potato starch

1 1/2 teaspoons baking powder

1/4 teaspoon fine ground salt

1/4 teaspoon baking soda

1/2-1 cup diced fresh strawberries

Instructions;

1. Preheat oven to 400 degrees. Place mixing bowl in freezer for 5 minutes. Line 12 cup muffin tin with paper liners.

2. Cream the sugar and butter with an electric mixer until light and fluffy, about 4 minutes.

3. Add the egg and beat for an additional 2 minutes.

4. Add the yogurt and vanilla. Beat on low until smooth.

5. Whisk in flour, potato starch, baking powder, salt and baking soda together in a seperate bowl.

6. Add flour mixture slowly to the batter. Mix until just blended.

7. Fold in diced strawberries using a spatula.

8. Using an ice cream scoop or 1/4 cup measuring cup, scoop batter into paper liners. Each cup should be filled 3/4 of the way to the top.

9. Turn the heat on the oven down to 350. Put in muffin tin and bake for 20-25 minutes or until a toothpick comes out clean after it's placed in the middle of the cupcake.

10. Cool for 5 minutes in tins, then remove and cool for an additional 20-30 minutes before frosting.

Frosting Ingredients;

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Frosting Instructions;

1. Place strawberries in the bowl of a small food processor; process until pureed.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

4. Add vanilla and 3 heaping tablespoons of strawberry puree (save any remaining strawberry puree for another use); mix until just blended.

5. Place frosting in bowl in refridgerator until you're ready to frost the cupcakes. Use a pastery bag with a star tip for the piled on rosette look! Careful not to handle the frosting too much or it will become too runny!

TIPS

Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Refridgerate these cupcakes to keep them a cool, delicious treat on a hot summer day!

Healthy Popsicles, now way!

Found this delicious popsicle recipe thanks to a friend. They're 100% natural and totally a crowd pleaser. Follow the recipe below or replace any of the fruit with your own personal favorite (or your kids if you plan on sharing)! (Oh, original recipe found here, Weelicious)

Ingredients;

1 1/2 Cups Frozen or Fresh Blueberries, (defrosted if necessary)

5 Tbsp Agave, divided (you really CAN find this just about anywhere, it's usually by the honey near the spice aisle, use it, it's good!)

1 Cup Plain Yogurt

1/4 Cup Milk

1 1/2 Cups Frozen or Fresh Strawberries, (defrosted if necessary)

1 Tbsp Lemon Juice

Instructions;

1. Place defrosted blueberries, 1/2 tbsp. lemon juice and 2 tbsp agave in a blender and puree until smooth.

2. Pour the blueberry puree a 1/3 way up each popsicle mold (I used plastic dixie cups, the 3 oz. side) and freeze for 30-45 minutes.

3. Combine yogurt, milk, and 1 tbsp of agave in a bowl and whisk until smooth.

4. Put the sticks in at this point if you are not using a popsicle mold. Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, and freeze for another 30-45 minutes.

5. Place defrosted strawberries, 1/2 tbsp. lemon juice and 2 tbsp agave in a blender and blend until smooth.

6. Finish the popsicles by pouring the strawberry puree over the yogurt, freeze for at least another 2 hours.

7. To serve if using dixie cups, dip each cup in hot water to help ease pulling off the cup.


Enjoy!!

P.S. I also tried 1 cup of strawberries, 1 cup peaches and 1 cup of yogurt, 4 T. agave, 1 T. lemon juice all blended together and frozen, it was delicious!!

Bruschetta Chicken Stuffed Tomatoes and Farmer's Salad

Oh my, it's been FOREVER since I've posted, and my apologies include a special 2-for recipe just for you! I have recently been diagnosed with Gestational Diabetes, and the month of May has left me scrambling for healthy food that I can eat AND healthy food that my husband and child are willing to eat. So you may notice a slight change in the recipes posted, but I promise I'll throw in the occasional helping of unhealthiness every now and then!

These two recipes I'd like to consider both healthy and delicious. Try them and see what you think!

Bushchetta Chicken Stuffed Tomatoes

Ingredients

1 rotissere chicken (get just the breast if it's available to you)
1 cup fresh spinach, washed and chopped (I just tear it apart with my hands)
2 thinly sliced green onions
1/4 cup chopped fresh basil or 2 t. dried basil
2 T. white balsamic vinegar
1 T. extra virgin olive oil
2 cloves of garlic minced
4 large tomatoes
2 thin slices of whole wheat bread, toasted and cubed
2 T. shredded Parmesan cheese

Instructions

1. Pull the meat off the chicken and shred. You'll want approx. 2 cups, save the remaining chicken for other recipes, like my Chicken Salad for instance!

2. In a bowl combine the chicken, spinach, green onions, parmesan and basil. In a seperate small bowl combine the vinegar, oil and garlic. Go ahead and add some salt and pepper to taste.

3. Cut off the top, stem part, of each tomato, then scoop out the inside pulp, making a small tomato bowl. You'll want to save the pulp. Once you're done with all 4 tomatoes, chop up the pulp until you've got about 1/2 a cup. You can throw out the rest. Add the pulp to the vinegar and oil mixture and stir well.

4. Combine the vinegar/oil/pulp mixure with the chicken/spinach/basil mixture and mix well.

5. Divide the mixure evenly among the 4 tomatoes and stuff! Top with a few bread cubes for each one!

6. If you're just cooking for two, fill your two tomatoes and save what's left of the mixture. Add some additional spinach or mixed greens if you prefer and you've got yourself an amazing (and healthy) salad for lunch the next day!


Farmer's Salad

Ingredients

1-1/4 pounds of tiny new potatoes (or fingerling potatoes if you can find them), washed and quartered
12 ozs. fresh green beans
3 medium roma tomatoes chopped
1/4 cup of white wine vinegar
3 T. extra virgin olive oil
1 medium shallot finely chopped
2 teaspoons Dijon mustard
1/4 teaspoon or so black pepper



Instructions

1. In a large sauce pan cook potatoes in just enough boiling water to cover them for about 10 minutes. Rinse, drain and set aside. Do the same for the beans. If you're planning on serving the salad imediately, run the veggies under cold water for a bit to chill. (I used a double decker steamer for this part, super simple and everything was done at the same time.)

2. DRESSING; In a small bowl combine vinegar, oil, shallots, mustard and pepper. Whisk until well combined.

3. In large bowl combine potatoes, beans and tomatoes. Top with dressing and serve. All parts can be made up to 24 hours in advance and shilled, however if you do this, leave the dressing seperate and bring to room temperature before putting it on the veggies and serving!

Enjoy!

Vodka Cream Pasta

This is my take on Rachel Ray's "You Wont Be Single For Long Vodka Cream Pasta". I LOVE this recipe, Nate does too. It makes enough for 4 or a really hungry husband, a wife and leftovers!

Ingredients;

1 T. olive oil
1 T. butter
2 cloves of garlic minced
1-2 shallots, minced
1 cup of vodka
1/2 cup chicken STOCK
1 can of petite diced tomatoes
1/2 cup heavy cream
2 T. flour
1/3 cup shredded parmesan cheese
1 pound of pasta, I like rigatoni

(additional/optional toppings; fresh basil or green onions, parmesan, ricotta salta cheese)

Instructions;

1. Heat a large skillet. Add oil, butter, garlic and shallots. Saute for about 3-5 minutes.

2. Turn up the heat. Add the vodka to the pan and reduce it by half, it will take about 2-3 minutes.

3. Add chicken stock and reduce for an additional 2-3 minutes.

4. Add the tomatoes and bring the sauce to a boil. Season with salt and pepper.

5. Cook the pasta until al dente.

6. Stir cream, parmesan and flour. Use a whisk to incorporate the flour. Sauce is done when it returns to a boil.

7. Toss sauce with hot pasta and basil, or top with green onions and ricotta salta.

Twisted Pasta Salad

As you've noticed, I'm sure, I have a fondness for pasta salad. We tried a new one that got some rave reviews so I figured I should share! The base of this recipe came from one I found on my new favorite iphone application, allrecipes.com. Haven't checked their website yet but if it's anything like the app, I'm sure I'll love it. Anyways, I changed the recipe so much that I kinda figured I could call it my own at this point, hence the cooler name! Enjoy!

Ingredients;

1 box of rotini noodles, the colored ones are fun
1 onion chopped, 3 tomatoes diced
(or if you're like me you can just go buy some premade pico de gallo and use that instead, make sure it's a good pico de gallo and not too watery or mushy.... my favorite is the one at the Jewel deli counter, they call it salsa but it's totally pico de gallo.... anyways I used like 3/4 of a cup. If it comes with jalapenos in it don't add more.... unless you like the spice like us, in which case, chop up and add a jalapeno!)
1 small can of diced green chile
1 red pepper chopped
1 green pepper chopped
1/2 - 1 can of black beans rinsed well
1 clove of garlic minced
1/4 cup of chopped fresh cilantro (I used dried, fresh would have been way better)
1/3 cup lemon juice
1/4 cup distilled white vinegar
1/4 cup olive oil
1 T. chili powder
1 T. white sugar

Instructions;

1. Cook the pasta until al dente, Drain and rinse with cold water.

2. Chop all the veggies and herbs.

3. Combine veggies, herbs, spices and pasta.

4. Mix wet ingredients in a small bowl and pour over pasta. Mix well. Best if refridgerated for a few hours before serving. Pepper-jack cheese would make an AWESOME addition to this salad as well!