This was pretty yummy! it had a good mixture of flavors – spinach, mango, coconut, chicken :) I’m a rebel i never rinse my quinoa and i think it comes out fine ;)
Thai Chicken Coconut Quinoa Bowls
adapted from fabtasticeats
- 1/2 cup light coconut milk
- 1 Tablespoon + 1/2 teaspoon lime juice
- 1/4 cup chili sauce
- 1/8 cup spicy peanut sauce
- 3 Tablespoons agave nectar
- 1 Tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1 1/2 pounds Chicken breast (2 Large), sliced
For the Quinoa
- 1/2 cup quinoa, rinsed
- 1 cup light coconut milk
- 1 Tablespoon lime juice
- 1 cup fresh spinach
- 1 mango, chopped
- 1/2 cup fresh cilantro
- 1 teaspoon coconut oil
- In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
- Add the chicken and marinate in the fridge for 30-60 minutes.
- While the chicken is marinating, you can cook the quinoa. add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
- Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
- After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
- Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside.
- Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
- In a small saucepan over medium high heat, add the reserved marinade. You’re going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
- Add spinach, mango, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve!
i expected a lot more from this recipe… looked like it should be delicious but it wasn’t…. it wasn’t bad…. just not delicious! i wasn’t a fan of the garlic cheese bread either, but the munchkins and husband liked it…. you can find the recipe for the cheese bread here
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
adapted from barbellsandbellinis
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning
Preheat oven to 400 degrees. Grease a 9×12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink).
even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!
Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
adapted from foodandwine
1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar
- Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
- Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
- In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.
sometimes its nice to cook something with a bunch of different ingredients… this was one of them… pumpkin seeds, raisins, cherries… with shrimp and kale… YUM lots of good stuff in this one
adapted from epicurious
In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chili pepper, 1 teaspoons garlic and cumin; cook 1 minute. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.
i love tuna steaks — tuna in a can not so much! this tuna was no exception… yum!
Soy-marinated grilled tuna
adapted from allparenting
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 (1-inch) piece fresh ginger, sliced
- 2 (6 ounces each) fresh ahi tuna steaks, about 1-inch each
- 1/2 teaspoon ground pepper
- 1 green onion, thinly sliced
- In a small bowl, whisk together the fresh lime juice, soy sauce and sesame oil. Pour the mixture into a large resealable plastic bag. Add the ginger slices.
- Season the ahi tuna steaks with pepper, transfer to the bag and seal the bag and marinate for 15 minutes. Take care not to marinate for any longer, otherwise the fish will start to “cook” in the marinade.
- Heat an oiled grill or grill pan over medium-high heat. Sear the fish until the desired degree of doneness is reached, about 2 minutes per side.
- Garnish with green onions
this was a quick and easy shrimp dish… not amazing but it was tasty :)
Honey Lime Shrimp
recipe from slenderkitchen
- 1 lb. shrimp, peeled and deveined
- 1.5 tbsp. lime juice
- 1 tbsp. honey
- 1/2 tsp. lime zest
- 1 tbsp. flour
- Salt and pepper
- Toss the shrimp with the lime juice, honey, and lime zest. If you like spice you could add a pinch of cayenne pepper here as well. Let marinate for at least 30 minutes.
- When ready to cook, heat a non-stick skillet over medium high heat.
- Toss the shrimp with the salt, pepper, and flour.
- Add to the pan in a single layer. Cook for about 2 minutes and then flip and cook for another 2-3 minutes until cooked through.
I bought pears from cost and of course there were a ton starting to turn mushy so baking them was the obvious choice! this cake was delicious. the original recipe also had a glaze for the top, but it was just fine without it! yum!
Pear Gingerbread Crumb Cake
adapted from theviewfromgreatisland
WHAT YOU WILL NEED
for the filling
- 4 ripe but still firm pears, any variety, peeled and rough chopped
- 1/2 tsp cinnamon
- juice of 1/2 lemon
for the dough
- 2 sticks (1/2 lb) unsalted butter at room temperature
- 2/3 cup dark brown sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp allspice
- 2 cups all purpose flour
- 1/2 cup chopped pecans (measure after chopping)
- Set the oven to 350F
- Toss the pear chunks with the cinnamon and lemon juice and set aside.
- Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
- Add in the flour and mix until just combined, the dough will be crumbly.
- Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don’t pack it down too forcefully.
- Spread the pears out evenly over the dough.
- Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don’t worry if some of the pear shows through.
- Bake for about 45 minutes until lightly browned.
- Cool for a few minutes before releasing the springform pan, and then let the cake cool further.
these were quick easy and delicious!
BEEF BURRITO CASSEROLE
adapted from recipegirl
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
One can black beans, rinsed
1 cup bottled chunky salsa
1/3 cup grated Parmesan cheese
Eight 8-inch tortillas
2 cups shredded cheddar or jack cheese (or mixture of both)
3 green onions, chopped
1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13×9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly.
we hadn’t had fish in awhile – so i defrosted some tilapia — this was easy and tasty served up with some couscous..
BAKED FISH WITH SPINACH
- 1 pound prewashed spinach
- 4 teaspoons canola oil
- 1 teaspoon garlic powder
- 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 2 teaspoons sugar
- Spray a large rimmed baking pan with nonstick cooking spray.
- On the baking sheet, toss the spinach with 2 teaspoons of the oil and ½ teaspoon of the garlic powder.
- Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
- Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
- While the fish is baking, stir together the sauce.
- In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
- Remove the fish from the oven and drizzle the sauce over the fish and spinach.
- Serve immediately.
another thanksgiving dessert! this was a different take on pecan pie… definitely not as sweet or sticky or gooey.. but delicious nonetheless… also healthier underneath the mini pecan pies are mini key lime pies yum!
Mini Pecan Phyllo Tarts
Adapted from Skinnytaste.com
- 1 tbsp butter, melted
- 1 large egg
- 4 tsp brown sugar
- 2 tbsp honey
- 1/4 tsp vanilla
- 1/2 cup pecans chopped
- 15 Mini Phyllo Shells (Athens)
Preheat oven to 350°F.
In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
Bake for 10-15 minutes. Let them cool before serving.