Roasted Green Beans

Confession time, I do not like green beans.  

I'll eat a little bit if they're baked in mushroom soup and topped with fried onions.

But really, nope. Not a fan.

Enter these lovelies.

I first made these a few months back when I made a gourmet dinner for my brother and sister-in-law (they are fans of the "greenie- beanies") and I was shocked when I couldn't keep my hands off of them.

I have since made them three more times and every time I'm shocked by how good they are.

ROASTED GREEN BEANS

1 package "Haricots Verts" /french style green beans

Olive oil

Salt, Pepper and freshly crushed garlic

(other seasonings you prefer work too!)

Directions

Preheat oven to 400*.  Rinse green beans. Spray a large baking sheet with cooking spray.

Toss green beans in olive oil and seasonings and arrange on baking sheet in a single layer.

Bake for 20-30 minutes until crisp.

ENJOY!!!  

**(In my experience I've found 1 package from Trader Joe's feeds 3 people)**

***(You MUST use the thinner French style bean, the other types contain too much water and do not crisp/roast) ***

Orange Sesame Chicken

I love my cast iron skillet! I don't think my Dad ever used his frequently but there is something cool about the fact that mine is a hand-me-down.  

Or maybe it's the fact that you can make an ENTIRE meal in one dish?

This was my first time making orange chicken and it was the best orange chicken I have EVER had.  

The kids I babysit (Patrick and Sally) both said it was the BEST chicken they've ever had!

Orange Sesame Chicken

(adapted from How Sweet It Is)

(serves 4)

2 pounds boneless/ skinless chicken breasts- cubed

1/2 teaspoon salt

1/2 teaspoons pepper

3 tablespoons flour

2 tablespoons toasted sesame oil (divided)

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon low-sodium soy sauce

1 tablespoon brown sugar

1 tablespoon white vinegar

1/2 cup low-sodium chicken stock

1/2 cup orange juice (I used no pulp)

2-3 tablespoons toasted sesame seeds

6 clementines (peeled and sectioned)

Rice 

Directions

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, orange juice, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. 

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Serve with rice and veggies.

ENJOY!!!

Moroccan Squash Soup

This is one of my favorite soups

Not only does it make the whole house smell warm and delicious but

 The flavors go nicely together 

and it's the perfect soup for crisp, cool, fall days.

The spices can be adjusted to create for a milder or more intense soup suitable for the whole family.

And you can easily make it vegetarian/vegan if you swap vegetable broth for the chicken broth. 

Moroccan Squash Soup

(serves 6-8)

2 lbs butternut squash (halved, seeded and roasted 

Extra Virgin Olive Oil

2 medium chopped onions

1 tsp black pepper

salt (to taste)

5 large chopped garlic cloves

1/2 tsp each ground cumin, coriander, ginger and all spice

1 1/2 tsp paprika

1 sweet/tart apple (honeycrisp works best!) cored and chopped

28 oz chicken broth

3 cups water

juice of one lemon

Directions

Roast squash, insides down, on a baking sheet at 400* for one hour.  Let cool.

While cooling,

In a 6qt pot heat extra virgin olive oil over medium heat, once warmed stir onion, pepper and salt until onions are browned.  Stir in garlic, spices, apple and sautée an addtional 30 seconds.  Remove from heat.

Scoop squash into pan. Add broth and water and simmer on medium high for 20minutes.

Using an immersion blender, blend until smooth. 

(you can also pour, in small batches, in blender and blend until smooth)

Stir in lemon juice before serving.

ENJOY!

Black Bean and Pumpkin Chili

I know. I know. I know.

Another PUMPKIN recipe. 

I think there is one more and then I'm done...

...maybe.

And to be honest, I didn't even TOUCH pumpkin until 2009!

And it was a fluke. 

But, like most flukes, it was wonderful and now I can barely keep my hands away!

Black Bean and Pumpkin Chili

(adapted Taste of Home)

(serves 10)

1 lb lean ground turkey

1 medium onion, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

Directions 

 In a large skillet, saute turkey breast until mostly cook. Add in the onion and garlic in oil until tender. Transfer to crockpot and stir in the remaining ingredients.

Cover and cook on low for 4-5 hours.

ENJOY!!!!

Pretzel Chicken

Sometimes I put off eating until I'm at the point of STARVING.

In those situations I usually, desperately, grab random and miscellaneous ingredients, say a prayer and hope for the best!

This was one of those dinners.

And let me tell you, amazing!

(totally worked!)

Pretzel Crusted Chicken

with cheese

(serves 2)

2 chicken breasts (rinsed and dried)

1/4 to 1/2 Cup Pretzel Thins, crushed

Salt and Pepper

Cooking Spray

Shredded Cheddar Cheese

Directions

Preheat oven to 350*

In a small dish combine crushed pretzels, salt and pepper.

Spray chicken with cooking spray and dip in pretzel mixture

Place in sprayed baking dish and bake for 25-30minutes

(Or until chicken reaches an internal temperature of 180*)

After chicken is cooked, sprinkle, liberally, with shredded cheese.

ENJOY!

Shredded Chicken Enchilada's

This was my first time shredding chicken after boiling it.

I do prefer crockpot shredding but in case a) you don't have 8hours or b) only making enough for 3 people the boiling method is a little more efficient.

Ingredients:
2 chicken breast (boiled and shredded)
1 can black beans (drained and rinsed)
2 C shredded cheddar cheese

Seasoning:

1tsp cumin

1tsp garlic powder

and a pinch of chili flakes

5 soft tortilla shells*
(this was all I had)

After shredding the chicken and adding the spices I combined a can of lowfat black beans (drained and rinsed) with 2 cups of shredded cheese.  After folding it all in, I scooped about a 1/4 cup mixture into a "taco" sized soft tortilla shell, rolled up and placed seam side down in baking dish.

Repeat- bake at 400 for about 10minutes


And of course,

ENJOY

Paprika Chicken

So last week, I forced you to eat your veggies and now, I'm forcing you to eat your protein...

I LOVE chicken but under one condition...

it must, must, MUST be moist

and flavorful.

Ingredients:

1 lb boneless, skinless chicken breast- cubed

2 tablespoons extra virgin olive oil

1/4 teaspoon salt and pepper

2 tablespoons paprika

Directions:

After cubing your chicken breast- place in large bowl and coat with olive oil, salt, pepper and paprika. 

Allow to marinate at least one hour, in the fridge (overnight works too!)

Once marinated, place chicken in warm skillet and sautée until golden and cooked thoroughly.

About 5 minutes or when internal temperature is 165*

Enjoy!!!! 

Chicken Parm

This is my classic, easy, go to dish.

People who have eaten this chicken parmesan have gone on to lead happy and blissful lives.
Could it be the chicken?
Yes. Yes, it is.

This dish came about during the college years when I was trying to convince my parents I was a "grown up." I'm not sure they were convinced that I was a grown up BUT they definitely were convinced I could cook!

So my Chicken Parm is delicious, low in fat, low in carbs (leave out/sub the pasta and it's gluten free!)  and I think you should make it!

Chicken Parmesan
(serves 2-- easily multiplied)

2 boneless, skinless chicken breast (defrosted and rinsed off- pat dry)
juice from 1/2 a lemon (or about 4 tablespoons)
2 teaspoons minced garlic
1/2 Cup Tomato Sauce (I usually use Whole Food's Classic)
1/4 tsp each:
salt, pepper, crushed red pepper, basil
2 slices of Italian White Cheese (mozzarella or provolone)

Directions:
Preheat oven to 350 and spray an oven safe baking dish with nonstick spray.
Set chicken in pan and sprinkle, evenly, with lemon juice, garlic. Spread 1/4 c sauce on each chicken breast before sprinkling with salt, pepper, crushed red pepper and basil.
Bake in oven for 35-40 minutes

Check chicken for done-ness (165* F- internal temp/juices run clear) and top each breast with a slice of cheese. Return to oven for 5minutes.
Remove from oven, let cool for 2 minutes and serve

Bon Appetit!

(I served mine with linguini but you could serve with any pasta, rice, bread or even on salad... yummy!)

Shredded Carrots with Raisins

This recipe ties back to the carrot cake cookie recipe.  I mentioned in that post that baking is precise and that's one of the reasons I love it.  Now cooking, cooking is completely subjective and, really, anyone can do it! 

 I had leftover shredded carrots and raisins to use (leftovers from the cookies) and I had an idea.

Using shredded carrots, raisins, butter and brown sugar I created a simple side dish in under 15minutes.

Recipe:

2 Tablespoons butter

3 1/2 C shredded carrots (I just used what I had left)

1/4 C raisins

2 Tablespoons brown sugar

In a sautee pan, melt butter and add carrots.  Stir the carrots until they have softened.  Once the carrots are soft, add raisins and brown sugar and keep on heat (stil stirring!) for about 3 minutes. 

I served mine over rice and it was the perfect combination of mild sweetness to go with the spicy chicken breast my roommate made. 

Enjoy!!!

Shredded Chicken

For the past few years I've been on a low carb/high protein diet but the last few weeks I've been craving carbs (especially cereal and rice... it's bizarre!)  I've also been ridiculously stressed with school and haven't been cooking the way I like and have been snacking for dinner (cheese and chocolate chips anyone?!)

That changed last week!

In the crockpot (one of my favorite kitchen accessories!)

-6 boneless/skinless chicken breasts

-With a sprinkle of dried: garlic, chili powder, crushed red pepper flakes, salt and pepper

-One box of chicken stock +1 C water

and set on low for 6-8 hours

After 6-8 hours use two forks to shred the chicken (if there is remaining liquid drain before you shred)

(after I shredded it, I added a Frontera flavor pouch...just to spice it up)

I used mine to make tacos but you could also use it for quesadillas or nachos.

                                                                    Enjoy!!