Lemon Feta Chicken with Oregano

24 Feb

this was a really good chicken dish!  quick to prepare and stick in the oven.   served it with roasted broccoli and couscous. YUM

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Lemon Feta Chicken with Oregano
adapted from Skinnytaste.com

Ingredients:

  • 2-3 lb boneless skinless chicken breasts
  • kosher salt and fresh ground pepper
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • juice of 1 lemon
  • 1/3 cup feta cheese, crumbled

Directions:

Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken reaches 165. When chicken is cooked through, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

chunky apple snickerdoodle bars

21 Feb

mother in law came for a visit early in november and i made these for dessert one night!  super easy and super delicious.. they didn’t last more than 24 hours!

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Chunky Apple Snickerdoodle Bars
 adapted from cookiesandcups
Ingredients
  • ¼ cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1 cup diced apples
  • 2 Tbsp granulated sugar
  • 1½ tsp cinnamon
Instructions
  1. Preheat oven to 350°
  2. Line an 8×8 pan with foil and spray lightly with cooking spray.
  3. In a large bowl combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. Stir in salt, baking powder and flour until dough forms (it will be thick).
  4. Stir in apples and spread into pan.
  5. Combine granulated sugar and cinnamon and sprinkle on top of batter.
  6. Bake for 25-30 minutes until the edges are just golden and the center is almost set.
  7. Allow to cool completely before cutting into squares.

apple cinnamon bread

15 Feb

 what could be better than apples and cinnamon and bread all together?  nothing!  YUM

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Apple Cinnamon Bread

recipe can be found at thehappierhomemaker

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli

27 Jan

YUM! this was really good! roasted peppers, broccoli rabe, prosciutto, pizza dough, cheese – all rolled into one pretty dinner

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Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli
adapted from parsleysagesweet

ingredients:
pizza dough
1 bunch of broccoli rabe washed and woody stems removed
2 tablespoons olive oil
2 garlic cloves, minced
hot chili flakes (optional)
Kosher salt and fresh ground black pepper
2 or 3 large red bell peppers, roasted seeded, peeled – each one sliced flat, into 3 or 4 pieces, blotted dry
12 oz fresh mozzarella cheese, sliced
8 oz thinly sliced prosciutto
8 oz thinly sliced provolone cheese
Olive oil
Asiago or any Italian hard cheese

directions:
Cut the cleaned and trimmed bunch of broccoli rabe in half, then boil in two inches of salted water for about 3 to 4 minutes. Strain and drop into a bowl of ice water to stop the cooking. Strain again and blot dry. Heat the tablespoon of olive in a saute pan. Add the minced garlic and saute until soft but not browned. Add broccoli rabe a little at a time until wilted. Saute for 2 to 3 minutes, adding salt and pepper to taste, plus your desired amount of hot chili flakes, if using. Remove the broccoli rabe from the pan to a plate to cool.

Spread the mozzarella cheese, prosciutto, roasted red peppers, provolone cheese, and broccoli rabe evenly over dough, layer by layer in the order listed. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
Place on oiled baking sheet or a baking sheet lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil, them top with peels of asiago cheese (or any hard Italian cheese you prefer).
Bake at 400 degrees F for about an hour until golden brown. Let rest a few minutes before slicing.

Crescent Cherry Cheese Cobbler

17 Jan

i was in the mood for something quick and easy and this was perfect! a can of cherry pie filling, some crescent dough, and cream cheese.. what could be easier? oh yeah i used the crescent dough sheets instead of the crescent rolls so i didn’t even have to seal the seams :) YUM

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Crescent Cherry Cheese Cobbler
adapted from thecountrycook

Ingredients:
1 (8 oz.) tube crescent rolls (8 crescent rolls are in one tube)
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted

Directions:
Preheat oven to 350F degrees.
Spray an 8×8 baking dish with nonstick cooking spray.

Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.
Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.

Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth.
Then add in vanilla extract and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.

Then pour pie filling on top of cream cheese layer. Spread it around evenly.

Finally, top with remaining crescent roll dough.
Do your best to stretch it out on top and seal the seams of the crescent rolls.

Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes.
Top crust should look crusty and be golden brown in color.

Slice and serve. This must be kept refrigerated if not eaten the same day it’s made.

Enjoy!

GARLIC BUTTER SHRIMP AND QUINOA

13 Jan

we love shrimp and quinoa around here… fast cooking and yummy – this was no exception – i also tossed in some spinach to the quinoa after it was finished cooking for some extra veggies!

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GARLIC BUTTER SHRIMP AND QUINOA
adapted from pinchofyum

INGREDIENTS
1 tablespoon olive oil
½ cup finely chopped onion
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper to taste
fresh parsley for serving
fresh lemon juice for serving

INSTRUCTIONS
Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Asian Farro Medley with Fish

3 Jan

Happy New Year Everyone!

For awhile I had been cooking fish for husband and i on a regular basis and somehow had fallen out of habit – so back to fish we go. this was really good. the original recipe called for snap peas which i didn’t have so i substituted green beans. I used a salmon filet for husband and tilapia for me.

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Asian Farro Medley with Fish
adapted from skinnytaste

Ingredients:

1 tbsp honey
1 1/2 lemons, juice of
1/2 tsp garlic powder
3 tbsp soy sauce, reduced sodium
2 filets of fish
1 cup pearled farro
1 tbsp oyster sauce
1 clove crushed garlic
1 tbsp sambal chili paste
1 tbsp fresh ginger, finely minced
1 cup green beans
1/2 cup sliced scallions, divided

Directions:

Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl. Add fish to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.

To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

While the farro is draining, in a large non-stick skillet, add the remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste. Add ginger, green beans, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.

Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove fish from marinade but do not discard, cook fish 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with fish and remaining scallions.

Roasted Eggplant with Spinach, Quinoa, and Feta

26 Dec

being not so huge fans of eggplant, but getting them in our veggie box – this actually came out really good! do not forget the feta!

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Roasted Eggplant with Spinach, Quinoa, and Feta
adapted from juliasalbum

Ingredients

1 large eggplant, cut into 1 inch cubes
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
2 cloves garlic
5 to 10 ounces fresh spinach (to taste)
1 and 1/2 cups cooked quinoa
1/4 cup Feta cheese

Instructions

Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula – that will help even out the roasting.
While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat.
Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don’t add too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.

caramel chicken

10 Dec

this was really good — doubled the sauce on this one per reviews!

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caramel chicken
adapted from epicurious

ingredients
2 tablespoons vegetable oil
2 1/2 pounds boneless skinless chicken breasts
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4″-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

preparation

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice

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