spicy chicken

i  am always on the hunt for new recipes.  this one has been on the radar for a while now, so i decided to make this for my clients this week.  i had one chicken breast leftover, so i also made it for myself.  so, i can testify, it's delicious!  the original recipe can be found here.  gotta love giada!  it's pretty simple to put together, once you get all your chopping out of the way.  the recipe wants you to make a chili oil, which is very easy to do, but if you don't want to go through that step, i think just adding olive oil and red pepper flakes on their own would be just as delicious.  the ingredients are kalamata olives, green olives, capers, garlic, white wine, and fresh parsley.  the flavor of the chicken had somewhat of a smoky flavor to it, and i can't figure out where it came from.  could of been the green olives i used.  i paired the dish with a side of fiery angel hair pasta which can also be found here.  (thanks again, giada!).  the only thing i did differently with this dish, was use whole wheat angel hair.  give this one a shot everyone, it is awesome.

apple sauce

 

it's apple season!   i don't know why i put an exclamation behind that sentence, apples really don't excite me, if i must be honest.  just trying to be positive.  i made this homemade apple sauce for some clients last week that i paired with a pork tenderloin.  i got the inspiration from bond street bakery.  i essentially made it directly as she stated, but instead of putting a cinnamon stick in, i used ground cinnamon.  this is so easy to make, why ever by it from a jar?  start by peeling four apples.  then dice them and throw them into a sauce pan with 1/2 cup of water, 1/4 of sugar (i used less), a big squeeze of lemon juice, and a pinch of salt.  bring to a boil, cover, and reduce for 35 minutes.  stir when you think about it.  i cooked my apples down a bit longer than 35 minutes, only because i had the time, and i didn't want to go the extra step and mash the apples.  by cooking a bit longer they broke down into apple sauce consistency.  i make baked apples for clients often for a healthy end of the meal snack.  it is the same process as this, but slice the apples, put them in a baking dish and cook at 350 degrees, covered with foil, and bake for 40 minutes.  a little dollop of ice cream would be really good on top.

pork posole

i had a pork tenderloin in my fridge that i needed to use and it being a lazy saturday afternoon, i decided on staying in and making soup. the first thing i thought of was posole. it is generally made with a pork shoulder, but the soup i was making wasn't necessarily traditional.  i am really getting into making soups. i haven't always had an appreciation for them until recently.  they really are a wonderful one pot meal.  after all the chopping and prep work is done, you literally toss it all in a pot and carry on with your life.  to make this soup,  heat your oven to 400 degrees. then season the pork tenderloin with salt, pepper, and cumin.  heat a large pan (preferably cast iron) over medium-high heat and add 2 tablespoons olive oil.  when its good and hot add  the tenderloin and sear on all 4 sides until brown, about 8 minutes total.  then throw it into the oven for 15 minutes.  take it out and let it cool (just enough to handle).   next, dice 1 onion, 3 cloves of garlic, minced, and dice 1 jalapeno.  in a large sauce pan, heat about 2 tablespoons of olive oil and add the onion and jalapeno.  saute for 5 minutes, then toss in the minced garlic.  next, rinse and drain a 28 oz. can of hominy and add it to the pot.  add 1 can of diced tomatoes, 1 tablespoons of oregano, and 1 teaspoon of cumin.  at this point, you should be able to dice the pork tenderloin and add it to the pot.  cover and simmer for 1 hour.  when you are ready to serve, top with diced avocado and chopped parsley.  this had such an nice, hearty, unique flavor to it.  hominy has a very prominent flavor.  try it, i think you will like it.  do you have any wonderful, light, soup recipes you can share with me.  after all,  soup season is around the corner! 

big daddy's chicken

this is such a delicious, comforting meal.  the chicken recipe comes from my dad.  i remember growing up having this.  it was always such a wonderful surprise to know we were having this chicken for dinner.  it seems we had it mostly on sundays, or when a lot of company came over, or when there was a birthday.  we always got to request our birthday meal, and this one showed up often.  my parents were so good about us always sitting around the dinner table together and enjoying a home cooked meal with each other.  i'm very lucky to have parents that found that to be important.  okay, i'm done reminiscing about my childhood.  (but, thanks mom and dad for a good one!).  i made this the other night for my clients and actually got a text the next morning from her saying "dinner was so yummy - probably my favorite - i love that chicken".  it's nice when i get messages like that.  to make this chicken you mix 1 part dijon mustard to 1 part fat free plain yogurt.  okay, i have to make a disclaimer - my dad makes this with mayo instead of fat free yogurt.  i hope he doesn't read this post.  but, i try to cut fat and calories for my clients when i can.  sorry dad, you version is better!  mix the yogurt and dijon together.  in a separate bowl add pepperidge farm herb seasoned stuffing - you know the stuff you make stuffing with.  dip the chicken breast in the yogurt/dijon mixture, coating evenly and completely, then coat the chicken in the stuffing.  put it on a baking sheet and bake in a 350 degree oven for 35 minutes.  the flavor of this chicken is awesome.  it is a great dish for the cooler weather that is ahead of us.  you could pair this meal with mashed potatoes, twice baked potato, cauliflower mash (for a healthier version), corn,  green beans, pole beans, okra.  just make sure it's comforting.  by the way, this was a meal that brian and i shared, not what i served my clients...just the chicken.

southern

i'm on a huge southern kick.  deviled eggs and okra, to boiled peanuts, pimento cheese jalapeno poppers, bbq sandwich's, fried green tomatoes, blt's - just to name a few items i have eaten in the past week.  i've noticed i'm not the only one with southern food on the brain.  brian and i have recently been on a few dates at some really great restaurants in town, we'll grab a seat at the bar, have a glass of wine, and order an appetizer.  every place we have been has had a strong southern theme on their menus.  it's a relaxed and comfortable menu.  we have been to parish, holeman and finch, empire state south, rathbun steak, miller union, and abattior.  i have plans for us this weekend, too!  i made these deviled eggs the other night and loved them.  they are a very low fat version of the delicious one bite appetizers ( i like full cheeks when i eat!).  i used fat free plain yogurt instead of mayo, dijon mustard, apple cider vinegar, worchestershire, garlic powder, salt, pepper, fresh dill, and a drizzle of texas pete hot sauce.  so, so good.  the easiest way to fill the eggs is by putting the filling in a zip lock bag, snipping one corner and piping the filling into the egg holes.  do you know that eggs are incredible good for you, too?  check out this blog and read about the benefits of eggs. speaking of eggs, is there anything more frustrating than peeling one?  i don't know if i'd rather peel and devein shrimp, hand wash dishes, clean chicken, or peel an unruly egg. 

shrimp fajitas

who says mexican food has to be fatty?  i don't.  and these awesome fajitas don't.  i made shrimp fajitas for my clients and had extra, so brian and i got to eat these for dinner last night. i loved them. i served them with whole wheat tortillas.  2 tortillas have a total of only 157 calories.  not bad.  and if you load your fajitas with lots of veggies and protein you might only eat two.  you might, not me.  it's a relatively easy recipe  - minus the deveining and peeling of the shrimp.  i really hate that job.  after that is complete, throw 1.5 lbs of shrimp in a bowl with 2 cloves of minced garlic.  in a small bowl, mix together 1 ts of garlic powder, 1 ts of cumin, 1 ts of chili powder, 1 ts of salt, 1 ts of black pepper, and 1/2 ts of dried oregano.  mix together and add it to the shrimp.  slice 2 poblano peppers in small strips, and an onion and set aside.  i added a few black beans and some corn to mine, only because i had a little left over from a salad i had made - and because it tastes good.  when your ready to cook, set a large skillet over medium-high heat and add 1-2 tablespoons of olive oil.  add the onions and cook for 4 minutes, until they start to turn brown.  add the peppers and cook for 4-5 minutes, until soft - but not mushy.  keep some crunch.  remove the vegetables from the pan, add a bit more oil and add the shrimp.  don't over crowd the pan, work in batches.  cook the shrimp 2 minutes per side, then add the vegetables back in the skillet and toss to incorporate.  put the shrimp and veggies in a bowl and dig in!  i topped the fajitas with only sour cream, cilantro, and salsa.  avocado and monterey jack cheese would be fantastic, but it was monday and i was trying to start my week back on track.   also, warm your tortillas up for a bit to make them pliable.  i like to set them on top of my indoor grill pan for a few minutes.  if you don't have one, toss them in the oven for a minutes or so - that will do the trick. 

wedge salad

i made this for a client of mine that was having company over and wanted a "traditional steak dinner".  what's more traditional than a wedge salad i ask?  i also made creamed spinach, twice baked potatoes, and sauteed mushrooms.  i wish i was his company that evening.  it all looked so good.  there isn't much to this salad.  iceberg lettuce, tomatoes, blue cheese, and bacon.  i substituted prosciutto for the bacon.  prosciutto is so much leaner and i think has a fantastic flavor.  on a baking sheet, lay however many prosciutto slices you want and bake in a 350 degree oven for about 6-7 minutes.  i only used 3 slices for 4 people and i twas plenty.  i also made a white balsamic vinaigrette instead of a blue cheese dressing.  if i can cut the fat, without losing the flavor, i am all over it.  i put four salad wedges in a long, shallow, oval platter and just topped the wedges with the toppings in a very loose and rustic fashion.  i loved the way it looked.  think about how you plate your food, even if it's just for yourself.  it doesn't take any more time, and the results will make you happy.  and make your food taste better.

cypress on the hill

i ate at this adorable, quaint, delicious restaurant while i was in chapel hill, nc, over labor day weekend.  i fell in love with this place the moment i saw it.  my friend zola and i were walking down franklin street, and stumbled on cypress on the hill.  zola is a lot like me when it comes to food.  she likes it.  we had just finished a late lunch at one of our old stomping grounds, 411 west, and immediately started talking about what our dinner plans would be.  we came upon this stand alone building, pressed our faces to the window, checked out the menu, and decided right then and there, this would be the place.  later that evening, we grabbed our men and headed to the restaurant.  we decided to eat at the bar because we were just going to have cocktails and graze.  plus the corner of the bar was open, perfect for 4 to enjoy each others company.  first off, the place was beautiful.  very modern, clean, straight lines, black and white.  secondly, the bartender was fantastic.  i don't think he cracked a smile or engaged in any conversation with any of us.  he was incredibly efficient, professional, and shook a damn good martini!  i hate when a server tries too hard.  just do your job please.  and this guy did.  after our first round of drinks, we (ok, me and zola) ordered for the group.  both our guys are good like that.  (truthfully, they don't have much of an option when zola and i are together).  we started with a local farmers market cheese plate, with house made lemon cucumber bread, and bread and butter pickles.  we also had a fried okra salad.  good lord it was good.  another martini, please!  for dinner we ordered a goat cheese risotto cake on a bed of arugula with a lima bean stew.  awesome.  we also had the day boat grouper with grits, collards, and wild mushrooms.  heaven.  the four of us split all the food and we were completely satisfied and content.  i rarely go out to eat.  not for any reason really, i just prefer to stay home and eat.  i hate the disappointment after a bad meal.  to go out, spend the money, and have a bad experience.  just hate it.  but, with that being said, nothing is more exciting to me than to have a fantastic, memorable, delicious, well served meal.  with great company.   chef alex gallis, puts thought and consideration into the food he prepares.  he cares about his guests, and wants them coming back.  i know i will.

chicken legs

i make chicken legs once a week for one of my clients. she loves dark meat. she loves lemon. i must say, when these are cooking the house smells incredible. to start, i like to trim a bit of the fat on the legs, something about the excess chicken fat makes me want to vomit. trimming the chicken fat makes me want to vomit. but eating crispy chicken skin, well, that's another story (love it). you would think i wouldn't be able to eat it, wouldn't you?  because i really do mean it makes me want to puke.  anyway, let's move on from that.  this is a really simple recipe.  i like to put the legs in a big zip lock bag to marinate.  i squeeze the juice of one lemon, i pull the leaves off one stalk of rosemary,  no need to chop it, add one clove of garlic, loosely chopped, a few grinds of black pepper, and some olive oil.  oh, i also throw in the lemon that i squeezed (washed, of course).  put it in the fridge and carry on with your day.  when ready to cook, take the chicken out of the zip lock bag and sprinkle with salt.  preheat your oven to 400 degrees and get a skillet heated up with just a touch of olive oil.  you don't need much olive oil because the chicken fat (stomach flip) will release it's fat (flip).  place the legs skin side down and cook until golden brown, about 5 minutes.  turn the legs over and cook another 3 minutes or so.  pop the skillet into the oven and cook for 35 minutes or until the juices run clear and the internal temperature reaches 165.  just a little tip to make this dish (and others) that much better,  garnish with ingredients that you used.  for instance, in this photo i garnished the chicken with lemon slices and a rosemary sprig.  not only will it continue to flavor the chicken, it will smell that much better, and it looks pretty.

fried green tomatoes

these are the fried green tomatoes i made for my bbq sandwich over the weekend. don't they look so good and greasy!  instead of the typical cornmeal coating, i used panko bread crumbs.  they turned out so light (not in calories) and crispy.  get out three dishes and add 1 cup of flour in one, 2 eggs, beaten in another, and 1 cup of panko in the third.  add a 1/2 teaspoon each of garlic and onion powder to the flour, and a pinch of cayenne to the panko.  salt and pepper the sliced tomatoes.  get a cast iron skillet heated with enough vegetable oil to fry the tomatoes in.  once the oil is good and hot (350 degrees), add the tomatoes and cook about 2 minutes per side.  don't over crowd the pan, work in batches.  once the tomatoes are golden, remove them to a plate covered with paper towels.  this will soak up a bit of oil and give you back a few calories!  sprinkle the tomatoes with a little salt while they are still hot.  try these, just once this summer before the yummy tomatoes are all gone.  a little indulgence from time to time never hurt anyone.  right?

pulled pork

there really is pork on this sandwich, i promise.   i had a huge pork shoulder in my freezer that i wanted to use this weekend, so i made pulled pork, with a bbq sandwich in mind.  i had defrosted the pork on thursday and on friday morning i put it in a dutch oven with some apple cider vinegar and water, and cooked it at 300 degrees for about 6 hours.  my, my how incredibly moist and tender the pork was.   i made a huge batch of bbq sauce that consisted of ketchup, mustard, apple cider vinegar, worchestershire, brown sugar, white sugar, onion powder, garlic powder, salt, and black pepper.  it was delicious.  on saturday night we ate bbq sandwiches with dill pickles and fried green tomatoes.  i decided right then and there that i was opening up a lunch truck and serving these.  seriously, they were that good.  when i woke up sunday morning, i decided against the lunch truck idea,  but knew i was going to have another bbq sandwich for lunch.  i set off to the market early for green tomatoes.  i couldn't find them at any of the stores i went to, and lucy's market is closed on sunday's.   (that is where i picked up the green tomatoes earlier in the week).  so plan "b" brought me to topping my sandwich with coleslaw.  still very good, but not like the one with the green tomatoes on it.  i have a lot of bbq leftover, so you will be seeing another post shortly with a fried green tomato on it!

stuffed

i am usually disappointed, wait, back up.  i usually disappoint brian when i make stuffed chicken breasts for dinner. i don't really know why. i don't know why because i have never asked him why. it doesn't make sense to me, so i just brush it off as if he is just saying it to say it. never taking in to account that he really may not like stuffed chicken breasts.  he'll come around.  when i got home from cooking one night this week, he asked me what i made for my clients. i told him that i made stuffed chicken breast with feta, spinach, and pine nuts. he said nothing.  well, that's not entirely true, i would almost swear i heard a groan.  not a "yum" or a "ooh", more of a "eh".  shortly followed by a "you want to go to sushi tonight for dinner"?  go figure.  so i can't sit here and tell you how delicious this chicken was - but it did smell really good.  to make this, cut a pouch in the side of 4 chicken breast.  i find a paring knife works best for this. preheat your oven to 350 degrees.  saute 10 oz of spinach, drain it well in a colander and then chop it and put in a small bowl.  add 4 tablespoons of toasted pine nuts, and 1 cup of crumbled feta.  mix together.  season the chicken with salt and pepper.  heat a large skillet over medium high heat with 2 tablespoons of olive oil.  while the pan is getting hot, stuff the breasts and secure the open side with tooth picks.  put the stuffed breasts in the skillet and cook for 3 minutes per side.  make sure you pan is good and hot so you will get a nice golden brown color on each side.  pour about 1/2 cup of low sodium chicken broth in the skillet, cover it, and pop it into the oven for 15 minutes.  there you have it.  a quick, delicious, satisfying meal.  unless, of course you are brian.

leftovers

i love leftovers.  i haven't always, but the past few years or so i have begun to understand their importance.  for one, if it was good the first time you ate it, it will be good the next.  they also allow you to skip all the preparation for a meal.  it's is essentially already made for you.  i also like that you can really have a completely different meal with your leftovers than what you had previously made.  got all that?  i made individual turkey meatloaves the other night for my client and miraculously had two left over.  that is a rarity.  brian and i split one meatloaf for dinner and had this turkey pita for dinner the next night.  just as good as the night before.  the fact that the pita i used is probably the best pita i have ever eaten, helped in the creation of this delicious impromptu meal.  i love sandwiches, probably my favorite "go to" meal.  you can have it all in a sandwich:  protein, veggies, carbs.  you can throw anything you have in your fridge on a sandwich and make it that much better.  i was a bit limited with my turkey pita, but i also like to keep meatloaf sandwiches simple.  why do people have a problem with eating meatloaf, by the way?  many turn their noses up to it.  it is absolutely no different than a burger, in essence.  so what's the problem here?  i make my turkey meatloaf by adding egg, bread crumbs, garlic, fresh parsley, oregano, grated parmesan, salt and pepper.  who wouldn't like that?

broccoli puree

you should try this.  it's really good and it's different.  i like to get creative with something as simple as broccoli.  i don't just want to serve plain ole' steamed broccoli every time broccoli is on the menu.  i like to roast it with pine nuts or lemon juice.  i like to saute it with garlic and mushrooms.  and now this - a puree.  steam 1.5 lbs of broccoli for 5-7 minutes until tender.  put the broccoli in a food processor with some salt and pepper, 1 small garlic clove (optional, but why wouldn't you?), 1 tablespoon of light sour cream, and 1/2 cup of part skim ricotta cheese.  give it a whirl and you will have this wonderfully creamy, healthy side dish.  i served this with a turkey meatloaf and yukon gold potatoes with olive oil and fresh herbs. 

fresh salsa topping

this is such a delicious and fresh salsa that goes great with fish and poultry.  it's funny because i have a client that requests this often after a weekend and especially a holiday weekend.  it's so easy to make, incredibly versatile, and so very tasty.  this version is diced tomatoes, diced baby cucumbers, a few kalamata olives, and fresh mint.  oregano is fantastic with this as well.  eat this with your favorite piece of fish or a chicken breast that has been marinated in olive oil and lemon juice.   sorry to say, but, that is it for this tuesday post.  bear with me as i recuperate from a very long weekend with some of my oldest girlfriends...i will be back tomorrow with  some exciting new recipes and a few highlights from my trip.

shrimp with garlic and chile

this is such a nice twist on shrimp, which to me can get a bit boring, if eating it as your main course. . . without pasta. it has chinese five-spice powder in it that gives this dish a very unique flavor. and it has a ton of garlic and serrano chiles in it. the flavors work really well together. add a big squeeze of lime juice and you have got one great dinner. i served this with a healthier version of fried rice. i diced a carrot and boiled it for about 3 minutes to get soft, added some peas, a few toasted sesame seeds, and fresh chopped cilantro. beats all the extra calories from a traditional fried rice, and it's just as delicious. to make this dish, you don't need a lot of ingredients. start by adding 2 tbs of cornstarch, 1 tsp of granulated sugar (i would omit this next time), a pinch of five-spice powder (literally only a pinch, a little goes a long way), 1 tsp salt, and 1 tsp freshly cracked pepper. add 1.5 lbs of peeled and deviened shrimp, but leave the tails on. make sure the shrimp is dry (pat with a paper towel if not), and add it to the cornstarch mixture. make sure to coat evenly and thoroughly.  in another bowl, add 5 large cloves of finely minced garlic (yes, 5), 1 serrano chile, thinly sliced into rounds, and the green parts of 4 scallions.  heat 1.5 tbs of peanut oil in a large skillet over medium-high heat until very hot.  add half the shrimp in a single layer and cook 2 minutes, then flip and cook another minute.  the shrimp may not be cooked through at this point, but set aside on a large plate, you will add it back in later.  cook the second batch and set aside with the other shrimp.  turn the heat down to medium and add the chile/garlic mixture and stir constantly for 1 minute.  add the shrimp back to the pan and stir to combine and until the shrimp has cooked through.  don't over cook!  it doesn't take a long time for shrimp to cook through.  serve it alongside with a few lime wedges and enjoy!  i am heading out of town tomorrow, so have a fun and safe labor day weekend.  see you monday!