Monday, September 22, 2014

Greek Yogurt Chicken Salad

  • 1 lb chicken breasts, cooked and shredded
  • 1/2 an apple, diced
  • 2/3 cup grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 6 oz plain Greek yogurt
  • juice from 1/2 a lemon
  • 1/2 tsp garlic powder
  • black pepper, to taste

  1. Combine all in a medium-large bowl 
  2. Serve between two pieces of bread or over a bed of leafy greens
  3. Refrigerate leftovers

My Thoughts:
This was a very nice healthy rendition of chicken salad.  The sweetness of the fruit really gives this a juicy fresh flavor.  Don't go into this thinking that it is going to taste like your mom's chicken salad, because it wont.  Greek yogurt will never be mayo lol, but if you want to try to eat healthier, you should defiantly give this a try.

Source: adapted from Damn Delicious

Thursday, September 4, 2014

Lemon Chicken Orzo Soup

  • 2 tbsp olive oil, divided
  • 1 lb boneless skinless chicken thighs, cut in small pieces
  • Morton seasoning blend or salt & pepper
  • 3 cloves garlic, minced
  • 1/2 large onion, diced
  • 3 carrots, peeled and chopped
  • 2 ribs of celery, diced or chopped
  • 1/2 tsp dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup orzo pasta
  • juice of 1 lemon
  • 2 tbsp diced parsley, dry or fresh

  1. Heat 1 tbsp olive oil in stockpot over medium heat
  2. Add chicken and season with seasoning blend or salt & pepper
  3. Cook until golden, about 3 minutes; set chicken aside
  4. Add remaining olive oil to pot; add in garlic, onion, carrots, and celery and cook about 4 minutes or until tender, stirring occasionally
  5. Stir in thyme and cook about 1 minute or until fragrant
  6. Add in chicken stock, 1 cup water, and bay leaves; bring to a boil
  7. Stir in orzo and chicken; reduce heat and simmer until orzo is tender, about 10-15 minutes
  8. Stir in lemon juice and parsley; season with seasoning blend or salt & pepper to taste

My Thoughts:
This is a great summer soup!  It is light and fresh tasting with a delicate lemony broth.  You can use white meat, but the dark meat really adds more flavor

Source: adapted from Damn Delicious

Wednesday, September 3, 2014

Zesty Italian Chicken with Red Potatoes and Vegetables

  • 1 lb boneless skinless chicken breasts
  • 5-6 small red potatoes, chopped
  • 12 oz fresh green beans, trimmed
  • 3 medium carrots, peeled and chopped
  • 1 pouch zesty Italian dressing dry mix
  • salt & pepper, or seasoning blend
  • 1/2 stick butter, thinly cut

  1. Preheat oven to 350 degrees
  2. Place chicken in center of 13x9 pan
  3. Place potatoes on one side of chicken
  4. Place carrots and green beans on the other side of chicken
  5. Season chicken with salt & pepper or seasoning salt
  6. Evenly sprinkle Italian mix over all
  7. Evenly disperse pads of butter over all
  8. Bake for 1 hour

My Thoughts:
I really enjoyed this recipe.  Not only is it quick and easy, but its an all in one meal so you save on dishes!  I was afraid that the whole packet of Italian seasoning would overpower the dish, but it did not; it was perfect.

Source: adapted from Kaleidoscope of Colors

Monday, September 1, 2014

Turmeric Roasted Green Beans and Potatoes

  • 4 large red potatoes, cut into 1-inch chunks (about 4 cups worth)
  • 1 lb fresh green beans, trimmed and halved
  • 3 to 4 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika (smoked if possible)
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 cup Parmesan cheese, divided

  1. Preheat oven to 375 degrees
  2. Line a large baking sheet with wax paper or grease pan liberally with extra olive oil
  3. In a small bowl, combine salt, pepper, garlic powder, paprika, turmeric, and cumin; set aside
  4. In a medium bowl, toss potatoes with 1 1/2 tbsp olive oil, half of the seasoning, and half the Parmesan cheese; until well coated.
  5. Spread potatoes evenly over prepared pan and bake for 25 minutes
  6. While potatoes are baking, in the same bowl used for the potatoes, toss green beans with remaining olive oil, remaining seasoning, and remaining Parmesan
  7. Once potatoes have cooked for 25 minutes, mix in the green beans and bake for an additional 20 minutes

My Thoughts:
Turmeric is not a spice that I use very often at all, I was rather surprised that I even had some lying around my kitchen.  We enjoyed this side dish and we will make this again.  The potatoes are really the star of the dish, but for heal purposes, we will allow the green beans to stay.  These little babies do have quite a bit of flavor and a little kick to them, so I would suggest fixing them with a more tame main course.

Wednesday, July 16, 2014

Roasted Shrimp & Broccoli

  • 2 lbs broccoli
  • 1 lb raw large shrimp
  • 4 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp ground black pepper, divided
  • 1 tsp whole coriander seeds
  • 1/2 tsp ground cumin
  • 1/8 tsp chili powder
  • 1 lemon

  1. Preheat oven to 425 degrees
  2. Cut broccoli into florets and place in a large bowl and drizzle 2 tbsp olive oil
  3. In a small bowl, combine 1/2 tsp salt, 1/2 tsp pepper, coriander, cumin, and chili powder; mix well and sprinkle over broccoli, stirring until coated
  4. Spread broccoli in a single layer on a large cookie sheet
  5. Bake for 10 minutes
  6. While broccoli is cooking, devein and shell shrimp and place them into the same bowl you just used
  7. To the shrimp, add 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and zest from the lemon and mix
  8. Toss shrimp with broccoli and bake 10 more minutes, tossing once half way through
  9. Squeeze half a lemon over dish once it comes out of the oven and serve with brown rice

My Thoughts:
This dish was very much enjoyed and it was a great way to get my husband to 'like' broccoli.  The original recipe was too salty for us, so I posted this with half the salt that the original had.  Feel free to try either way, we just aren't big salty people.  I would say this meal could feed two adults and a small child, we had leftovers and it was the two of us.  We will be eating this one again mainly because its a tasty healthy meal (and those buggers can be hard to find!)

Source: adapted from The Amateur Gourmet

Monday, June 23, 2014

Egg Salad Sandwich

  • 12 large eggs
  • 2 celery ribs, chopped *optional*
  • 3/4 cup Miricle Whip
  • 1/2 tsp Morton seasoning blend, or to taste
  • 1/2 tsp ground mustard, or to taste

  1. Place eggs in a large pot and fill with cold water one inch above the eggs
  2. Salt water well and and cook on high heat until water begins to boil
  3. Once a almost rapid boil is reached, cover the pot and turn off the heat
  4. Allow pot to sit on burner for 20 minutes
  5. Drain water and place eggs in an icewater bath
  6. Once cooled enough to touch, crack each eggshell a few times and place back into the water for a few minutes (this will help the shells come off easier); remove and discard shells
  7. Mash up eggs using a hand chopper, pastry cutter, or fork
  8. Combine all ingredients and refrigerate until ready to use
  9. Serve over bread

My Thoughts:
I have been in love with eggsald for like, well forever!  It is one of my favorite sandwiches and very cheap to make.  They taste great with or without the celery.

Source:  Mine

Thursday, May 8, 2014

Honey Lime Shrimp

  • 1 lb raw large shrimp, peeled and deveined
  • 1/2 cup olive oil
  • 1/4 cup honey
  • juice from 2 limes
  • zest from 2 limes
  • 2 cloves of garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes

  1. In a gallon size sealable bag, combine all ingredients in bag
  2. Push out as much air as you can and seal; mix it around with your hands so everything combines
  3. Allow to marinade in the refrigerator for 1 hour, flipping the bag half way through
  4. Pull out bag and let shrimp come to room temperature, about 10 minutes
  5. Heat a large skillet over medium heat until hot, make sure it is hot!
  6. Shake off excess marinade from shrimp and cook shrimp for about 45 seconds per side or until they turn opaque; make sure to put them in a single layer and don't crowd the pan

My Thoughts: 
We really enjoyed this shrimp recipe.  I was a bit worried about the red pepper flakes, but it wasn't hot at all!  Just added to the flavor.  It was good stuff and we will make it again sometime.