asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

baked chicken parm & chickpea tomato salad

21 Oct

i’m not a big fan of most stereotypical italian foods all that red sauce all that cheese… blah…..
baked chicken parm i can do occasionally! less oil, less cheese.. hopefully its not swimming in sauce :) served it with a chickpea tomato salad… didn’t really go together all that well.. but the salad was good. just not with the parm.

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baked chicken parm
adapted from foodnetwork

Ingredients
1 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat the oven to 400 degrees F.

Add bread crumbs to bowl. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Chickpea and Tomato Salad with Fresh Basil
adapted from greenlitebites

1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Korean Tacos with Asian Slaw

20 Oct

i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special

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Korean Tacos with Asian Slaw
adapted from womans day

ingredients
2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed

directions

In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.

cinnamon roll cake

12 Oct DSC_7101

i had really high expectations for this one.. cinnamon roll cake? yum! i should have known better after looking at the ingredients and actually making it! WAY TOO MUCH BUTTER! never thought there’d be such a thing! but WAY TOO MUCH BUTTER in this!!!!

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cinnamon roll cake
adapted from cookinupnorth

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Slow Cooker Balsamic Chicken Caprese

6 Oct

this one was pretty unmemorable — took me awhile to remember what it was just by looking at the picture :-)
won’t be making it again

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Slow Cooker Balsamic Chicken Caprese
adapted from thelawstudentswife

Ingredients

2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 (14 ounce) can diced tomatoes
1/2 cup balsamic vinegar
3 cloves of garlic, minced
1 bayleaf
1 teaspoon dried basil
1 small red onion, diced
Shredded mozzarella cheese, for serving
Thinly sliced fresh basil, for serving

Directions

Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion. Pour over the chicken. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat, depending upon your slow cooker. Transfer the chicken to a plate, then with a slotted spoon, scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil.

Oatmeal Coconut Raspberry Bars – SRC

6 Oct

the first monday of the month comes around too quickly! this month for secret recipe club i was assigned cook lisa cook. looking through the recipes i spied a bunch i wanted to try like these apple dumplings, cinnamon bun cookie bars, and this slow cooker chicken tikka masala! but ultimately the oatmeal coconut raspberry bars called my name! these were super delicious and addicting.. 3/4 of the pan was gone in no time!

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Oatmeal Coconut Raspberry Bars

1 1/2 c. sweetened flaked coconut
3/4 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam

Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack.

Pork Chops with Cranberry-Maple Pan Sauce

4 Oct

these came out delicious! served them with some stop top and broiled broccoli YUM!

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Pork Chops with Cranberry-Maple Pan Sauce
adapted from

ingredients
4 1-inch-thick bone-in pork chops (i used boneless)
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
1 cup fresh or frozen cranberries
1/2 cup lower-salt chicken broth
1/2 cup pure maple syrup
2 tsp. cider vinegar
2 tsp. Dijon mustard

directions
Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

banana bread crumb cake

3 Oct

i think the husband and little people have stopped eating bananas just so i’ll bake them into something. this cake was utterly delicious and definitely did not last long! didn’t even make the glaze it was still yummy!

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Banana Bread Crumb Cake
adapted from cookiesandcups

Ingredients

2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
*optional glaze
1 cup powdered sugar
1-2 Tbsp milk

How to Make

Preheat oven to 350°
Spray a 9×13 baking dish with cooking spray, set aside
In a medium bowl whisk together flour, baking powder and salt. set aside.
In a large bowl mash bananas until they become liquified.
Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
Stir in milk and flour until combined.

Crumb Filling/Topping
Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
*If desired mix powdered sugar and milk together and drizzle on top.
Can be served warm or at room temperature.

Chicken Verde Enchiladas

2 Oct

this came out yummy! the original recipe called for mixing the tomato and avocado into the sauce… i just added it on top…

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Chicken Verde Enchiladas
adapted from cooking light

Ingredients

3/4 cup chopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro
2 tablespoons sliced pickled jalapeño pepper
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 garlic cloves, thinly sliced
8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
1 ripe peeled avocado
8 tortillas
4 ounces reduced-fat sharp cheddar cheese, shaved
2 tablespoons cilantro leaves

Preparation

1. Place oven rack in lower third of oven, and preheat broiler to high.
2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat.
3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. top with tomato and avocado. Sprinkle with cilantro leaves.

baked chili chicken meatballs

23 Sep

sometimes you want a meatball, but a different kind of meatball — these fit the bill, although i’m not sure i would make them again :) served them up with couscous and a black bean – corn salad

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Baked Chili Chicken Meatballs
adapted from feedmephoebe

Ingredients

For the meatballs:
1 pound ground chicken meat
2 shallots, minced
2 garlic cloves, minced
1/2 cup cilantro, minced
3/4 cups fresh white breadcrumbs
1 egg
1 tablespoon ketchup
1/2 teaspoon chili powder
1 teaspoon salt

For the sauce:
1 small yellow onion, diced
4 garlic cloves, minced
1 jalapeno, minced
One 28-ounce can crushed tomatoes (or tomato puree)
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup cilantro leaves, divided
1 cup shredded jack or mild cheddar cheese

Instructions

Preheat the oven to 400°F.
In a large bowl, combine all the ingredients for the meatballs. Form into small 1 1/2 inch balls (you should get 2o or so), and arrange them about 1 inch apart on a parchment-lined baking sheet.Bake in the oven until golden brown, 20-25 minutes. Set aside.
In the meantime, make the sauce. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over a medium-low flame. Saute the onions, garlic, and jalapenos, stirring occasionally, until soft and translucent, about 5 minutes. Add the tomatoes, salt, and chili powder. Stir to combine, and simmer uncovered over medium heat until the sauce has thickened, and the flavors have come together, about 10 minutes.
Roughly chop half of the cilantro. Gently add the meatballs and the cilantro to the pot and fold into the sauce. Transfer the meatballs to a casserole dish (or bake directly in the Dutch oven/pot you were using). Sprinkle with the cheese and bake in the oven for 5 minutes, until the cheese is bubbly. Garnish with the remaining cilantro and serve immediately.

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