Tortellini Soup

We have a few sickies in our house this week and I felt like some brothy soup tonight.  This soup has a base of chicken broth with some fresh lemon juice and seasonings.  You can use whatever pasta you like, I threw in some tasty fresh pesto tortellini that we had on hand for a hearty dinner dish.  Enjoy!

Recipe: (serves 4)
Ingredients:
2 medium carrots, diced
1 medium leek, white and light green only, thoroughly washed and diced
1 tablespoon olive oil
1/2 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups low sodium chicken broth
2 cups water
juice of 1/2 a lemon
10-12 ounces tortellini pasta (or your favorite pasta)
2 cups fresh organic spinach leaves
salt & pepper to taste
Parmigiano Reggiano cheese, shredded

Directions:
1. Combine oil, carrots and leeks in large soup pot over medium high heat.  Once vegetables begin to soften, about 5 minutes, add thyme and poultry seasoning, stir to combine.
2. Add chicken broth and water to pot and bring up to a gentle boil.  Add lemon juice.
3. Add pasta and cook about 1 minute less than package instructions.  Add spinach leaves.  Season to taste with salt and pepper.  Serve in soup bowls topped with cheese and served with warm crusty bread.

Along side our bread we like to pour a small plate of delicious olive oil with a splash of balsamic vinegar for dipping.  This is what our dipping sauce looked like tonight.  :)

...click here for the recipe!

Chicken Marsala

So cooking takes energy. Duh. Not just physical energy but emotional energy is needed to think about, plan, shop for, prepare, cook and clean up after a meal. Add in kids that need attention and entertainment and *whew*, it can be alot. On an average day when everything is going "normal" for us, cooking and the energy I spend on it is FUN and somewhat of a creative outlet for me.

This week we've had some trials and more than our share of worry and I found it interesting that I had next to no desire to expend any extra energy on meals. I gained a new perspective; cooking takes energy! So, if you've got something in mind and in the works for dinner tonight, awesome! If you're struggling...try to make a good choice for take out and remember there's always tomorrow.

I made this dish several nights ago and now that all my boys are napping peacefully and some level of calm has found it's way back here, I'm sitting down (with a piece of chocolate) to another of my creative outlets, blogging.  I know it's totally weird but I kind of like html coding, what do you think of the new wider blog layout with bigger pictures?  Enjoy this one!

Recipe: (serves 4)
4 chicken breasts, pounded thin 
1 cup all-purpose flour
3-5 tablespoons extra-virgin olive oil
2 tablespoons shallots, minced
1 tablespoon garlic, minced
2 cups cremini mushrooms, sliced
salt and pepper to taste
1/4 cup Marsala wine
1 tablespoon unsalted butter
2 tablespoons fresh thyme, chopped (or 1/2 tablespoon dried)
1 tablespoon lemon juice, plus lemon wedges for serving

1. Lightly season the chicken with salt and pepper, coat lightly in flour.
2. Bake chicken on a baking sheet sprayed with cooking spray in a 425'F oven for 15-25 minutes, flipping once halfway through, until it reaches an internal temperature of 160'F.
3. Add 1 tablespoon of olive oil to a large saute pan, add the shallots, garlic and thyme and saute for ~ 1 minute.   Add the mushrooms cooking an additional 3-5 minutes.  Season lightly with pepper.  Deglaze the pan with the Marsala wine. Add butter and remove from the heat.
4. Serve the chicken topped with mushroom mixture and a lemon wedge.

Serve hot with a side of pasta and vegetables. Tonight I made a semolina pasta, which has more protein, a sprinkle of Parmesan cheese and about 1 tablespoon olive oil, 1 tablespoon unsalted butter and some fresh green onions. We also had broccoli, notice it's color, just cooked until al dente. Enjoy! ...click here for the recipe!

Shepherd's Pie

This is a great way to use up leftovers, especially roast chicken or turkey and top them with some delicious mashed potatoes. I love the addition of leeks, which are so tasty and in season right now! The recipe is adapted from the Eating Well in Season Cookbook. It was tasty and hearty. I opted to leave the skins on my potatoes for some added fiber. I also made this ahead of time (during nap time) and stashed it in the fridge until I was ready to bake it off for dinner. I don't know about you but evenings around our house can be alittle crazy so it helps to have most of dinner made ahead. Serve this up with a fresh green salad or as a stand alone one dish meal.

Recipe: Serves 6
Ingredients:

Filling:
2 teaspoons olive oil
2 large leeks, white and light green parts only, washed well and thinly sliced
1 1/2 cups carrots, thinly sliced
3 cloves garlic, finely diced
3 tablespoons all purpose flour (or for gluten free; substitute 1 tablespoon potato starch)
2 teaspoons fresh sage, chopped (or 1/2 teaspoon dried)
2 1/3 cups Low-Sodium, Organic Chicken broth
2 cups cooked turkey or chicken diced
1 cup frozen peas
salt and pepper

Mashed Potatoes:
2 pounds potatoes, preferably Yukon Gold, cut into chunks
3/4 cup non-fat buttermilk
salt & pepper to taste
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 425'F. Heat 2 teaspoons olive oil in large saucepan over medium heat. Add leeks and carrots and cook, stirring often, about 5-7 minutes. Add garlic, stir 1 minute more.

2. Pour in just 1/3 cup chicken broth and stir to deglaze the pan. Add 3 tablespoons flour (or potato starch) and sage, stir constantly until the flour starts to turn light brown, about 2 minutes. Stir in rest of broth and bring to a simmer, stirring often, until sauce thickens and carrots are just tender, about 5 minutes.

3. Add turkey (or chicken) and peas, season to taste with salt and pepper. Transfer to a 2 quart baking dish and set aside.

4.Place potatoes in a large pot and add water to cover. Bring to a boil, cook ~ 10 minutes, drain and return potatoes to warm pan. Mash potatoes with masher or with Immersion Blender (stick blender) adding enough buttermilk to make a smooth puree. Add Parmesan cheese and season to taste with salt and pepper, stir in egg. Spread the mashed potatoes on top of the turkey mixture.

5. Bake at 425'F about 20-25 minutes until heated through and top is golden.

{Make ahead TIP}: Prepare through step 4, cover tightly with plastic wrap and store in refrigerator up to 1 day, pull out and let rest on counter about 20 minutes before baking. May need to add 5 minutes to baking time as needed. ...click here for the recipe!

Pesto Pizza - I Heart Faces Photo Challenge

My Dinner Recipe in Photos for the I Heart Faces Photo Challenge...

This is a favorite dinner around our house and a special treat! We were inspired by a dinner out at our favorite pizzeria and decided to try our hand at making pesto pizza at home. We simply pull out some Semolina pizza dough from the freezer, (made ahead it in the bread machine, then frozen for quick meals later on) smothered it in my homemade pesto, some freshly grated Mozzarella cheese and grilled chicken cut into strips. It is delish and actually very close to the restaurant's version, maybe even better since it was a tad less greasy. This is a garlicy-basil explosion in your mouth, wonderful!

I took some of the tons of fresh basil we have growing in our garden and made some pesto! I used walnuts for this and toasted them in the oven to give them alittle extra toasty flavor. Just spread them on a sheet pan and toast in a 350'F oven for about 8-10 minutes until fragrant and just browned, but not burned. :o)

Pulse food processor to chop nuts

 Add basil and garlic and pulse again

 Add Parmesan and stream in the olive oil

finished pesto...yum!

Pesto Recipe: (yields ~1 cup)
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts
3 garlic cloves, minced
Freshly ground black pepper to taste
1. Place walnuts in a food processor and pulse a few times to chop then add in your basil leaves and pulse a few more times to chop the leaves. Add the garlic and pulse a couple more times.
2. Pour olive oil in slowly while the food processor is running, about 1 minute. Scrap down the sides with a spatula halfway through to be sure it all incorporated. Finally, add the cheese and pulse once or twice to combine. Season to taste with salt and pepper.

Spread on fresh bread, smooth over pasta, layer on sandwiches or make pesto pizza!
*I like to freeze the sauce in small-one meal portion-zip top bags, or you could freeze it in ice cube trays for easy 1-ounce measuring.

Semolina pizza dough - In the Bread Machine
Mix the following in the bread machine and run on the 'dough' cycle: Makes two 12 inch pizzas
1 1/2 cups water
3 tbsp olive oil
2 1/2 cups All Purpose (AP) flour
1 1/2 cups Semolina durum wheat flour
1 1/2 tbsp honey
1 3/4 tsp salt
2 1/2 tsp bread machine yeast

When the dough cycle is over (~1.5hr) "cloak" the dough with AP flour and then divide into two even pieces. Shape each piece into a dome shape by folding the edges underneath. Cover with a damp towel for 30 minutes. Use immediately or place into quart size ziploc bags and refrigerate for up to 24hrs then let rest for 20 minutes on the counter, then use. Or freeze for up to 3 months, put the dough in the refrigerator the night before to defrost.

Baking instructions:
Par bake your dough! Place pizza stones in the oven and Pre-heat to 450'F. Shape the dough using plenty of AP flour until it is a uniform 12-14 inches in diameter. Cook for about 5 minutes or so until the outside has a light crust to it but it is still very soft to the touch. Constantly check for bubbles in your dough, pop with a fork. Take it out and add your pizza toppings then cook until the cheese is melted and bubbly or until the dough is to your liking (some like extra crispy crust some like soft). Enjoy.

Assembling the pizza:
1 boneless, skinless chicken breast, grilled and sliced
salt & pepper to taste
1/2-3/4c up of Mozzarella cheese, shredded

Par bake your dough as described above. Spread about 1/4-1/2 cup of pesto sauce all over dough. Lay out your sliced grilled chicken strips evenly. Top with shredded Mozzarella cheese and finish in the oven for 5-10 minutes until cheese is melted and golden brown. Add your family's favorite and have fun with your toppings!

...click here for the recipe!

Moroccan Chicken with cabbage slaw and flatbread

This is a another chicken dish, but spiced up in a new way! You'll want to let this chicken marinate for at least 2-3 hours to really infuse the great flavor. You can whip up the marinade in the morning for dinner tonight. Don't be deterred by the list of spices, check out your grocery store's bulk bins and remember that once you buy a new spice jar it will likely last you awhile and see you through many recipes. We served this tasty chicken along side some Napa cabbage slaw with apples and carrots and some toasted whole wheat pita bread. Enjoy!

Recipe: (serves 4)
Ingredients:

Marinade:
- 2 Tablespoons olive oil
- 4 Tablespoons lemon juice
- 2 Tablespoons fresh cilantro, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 4 boneless, skinless chicken breasts
black pepper

Directions:
1. Whisk the oil, lemon juice, fresh cilantro, garlic, and spices in a large glass dish, set aside.

2. Season the chicken lightly with pepper and add to the dish, turn to coat. Let the chicken marinate in the dish in the fridge, covered, for 2-3 hours. Turn chicken over at least once during that time.

3. Remove the chicken and save the marinade.  Cook the chicken on the grill and brush the marinade over it, discard any remaining marinade as it has raw chicken juice in it.  Chicken is done when it reaches an internal temperature of 160'F (we like to pull ours off the grill at ~155'F and place on a plate and cover with foil, it will keep cooking to 160'F and this helps prevent it from drying out). Garnish with cilantro and serve with slaw and toasted flat breads.

Cabbage Coleslaw:
- 1/2 head of Napa Cabbage, chopped
- 3 medium organic carrots, shredded
- 1 medium organic apple, thinly sliced

Dressing:
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon Agave Nectar
- juice of 1 lemon
- salt and pepper to taste
- 2 pinches of chili powder
- 1 tablespoon olive oil

Directions:
Place cabbage, carrots and apples (add any other veggies you think will taste good that you have on hand) in a large bowl, toss to coat. In a separate bowl, mix dressing ingredients together with a whisk, taste it, adjust seasoning as needed then drizzle over the veggies. ...click here for the recipe!

Penne with Saffron Infused Vegetables & Turkey

This is a hearty pasta dish I modified from one I saw on one of my favorite cooking shows. I used whole wheat pasta for extra fiber and protein. The seasonings are delicious and really resemble a sausage flavor without the sausage. My hubby suggested I call this one, "I can't believe it's not sausage". The "sauce" is one you create, not from a jar, and part of the layering of flavor comes from infusing some stock with Saffron. Don't skip this step as it really makes the whole dish. Enjoy!

Recipe: (Serves 4)
Ingredients:
2 1/4 cups chicken stock
big pinch of saffron threads (about 24 threads)
1 medium size firm eggplant, diced very finely into cubes
2 small zucchini, diced very finely into cubes
2 medium garden fresh tomatoes, diced finely into cubes
Salt and pepper
3 tablespoons extra virgin olive oil
1 pound ground turkey
1 teaspoon Italian Seasoning
3-4 cloves garlic, finely chopped
1 small onion, finely chopped
2 tablespoons fresh thyme leaves, finely chopped, or 1 tsp dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup fat free milk
1 pound short-cut pasta, whatever shape you like
Parmesan cheese for garnish
fresh basil for garnish, julienned

Directions:
1. Infuse your broth with the saffron; pour 1 1/2 cups of chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate the flavor. (It will turn a beautiful deep orange color)

2. Meanwhile, peel the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.

3. Place a large pot of water over high heat for the pasta.

4. Heat a large pan over medium-high heat and add the turkey and lightly brown while finely crumbling it into small bits with a wooden spoon. Season with Italian Seasoning, salt, pepper, garlic, onion, thyme and chili pepper flakes.

5. Squeeze any liquid from the eggplant, then stir it into the turkey. Add zucchini and tomatoes. Cook for about 10-12 minutes, stirring frequently until the vegetables are tender. Deglaze the pan with 1/4 cup chicken stock, stir a minute then add the reduced saffron-infused stock, about 1 cup. Stir in the milk and simmer over low heat while the pasta cooks.

6. Cook the pasta to al dente. Reserve 1/4 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding the liquid as necessary to combine. Toss for 1-2 minutes. Serve topped with freshly grated Parmesan cheese and some fresh basil for garnish. ...click here for the recipe!

Fall Vegetable Curry with Jasmine Rice

I saw this recipe in my new Cooking Light Magazine and decided to give it a try. I bumped up the vegetables and added zucchini, of course, but otherwise followed their recipe fairly closely. It was a delicious combination of spicy (curry) and sweet (sweet potato). I used an ice cream scoop to portion out the rice on top of the vegetables, rather than filling our bowls with rice with a topping of veggies; a fun presentation I recently saw Rachael Ray do. This is a great one, don't be afraid to serve it up to your kids too, it's full of fun flavors!

Recipe: (serves 4)
Ingredients:
1 1/2 teaspoons olive oil
2 cups diced, peeled sweet potato
2 cups small cauliflower florets
1/4 thinly sliced yellow onion
1 1/2 teaspoons Curry Powder
1/2 teaspoon Red Pepper Flakes (optional)
3/4 cup Low-Sodium Chicken Broth (or Vegetable broth)
1/8 teaspoon salt
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 (15-oz) can no-salt-added diced tomatoes, in their juices
2 tablespoons chopped fresh cilantro

1 cup of Jasmine rice cooked according to package instructions (I prefer to cook our rice in Low-Sodium Chicken broth rather than water for added flavor)

Directions:
Heat olive oil in large pan over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Top with scoop of Jasmine rice and sprinkle with cilantro. This would also be great with brown rice. ...click here for the recipe!

Crepes with Apple Filling

What a wonderful treat!  My sweet hubby let me sleep in on Saturday and made a delicious breakfast with our 3 year old son.  We had a ton of fresh Organic apples, more than we could have eaten so he decided to make apple filled crepes...awesome idea!!  He is always impressing me with his gift of patience and his cooking is no exception.  He and our son took the time to peel and slice up some apples and make a special breakfast treat together.  Here is his recipe, I love that he used non-fat yogurt and flax.  Enjoy!

Whisk dry ingredients in a bowl:
1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1 tbsp flax meal

Whisk wet ingredients in a separate bowl:
1 cup fat-free milk
1 cup water
1/2 cup plain nonfat yogurt
2 large eggs
1/2 tsp vanilla extract

Slowly mix dry ingredients into wet using a whisk. Batter consistency should be much thinner than pancake batter. Let the batter sit for 15 minutes (if you can wait).

Now for the filling. This time we tried apples. Any organic apple should work, just use them when they are almost ripe so they still have some tart flavor to them. Why organic? Organic fruits and vegetables have much more flavor than standard produce. This way the apple adds flavor as well as texture. Mix the following into a pot and cook over medium heat until apples are tender and yummy:
5 small organic apples peeled and thinly sliced
1/3 cup sugar
1/3 cup water
1 1/2 tsp cinnamon
1 1/2 tbsp butter
pinch of salt

As the apples cook let's get back to the crepes...

Heat up a large flat pan on medium-high heat and spray with canola oil or lightly grease with butter. Pour 1/2 cup of batter in the middle of the pan and quickly swirl the pan to spread the batter evenly around the pan. Make them as thin as you can but keep a consistent thickness so it cooks evenly. Flip the crepe once the it has changed color and is lightly browned on the under side. Lightly spray the top of the crepe with canola oil and flip. Once both sides are lightly browned put the crepe on a plate and place some filling in it and roll up.

Dust with powder sugar and enjoy.
...click here for the recipe!

Chicken Tacos and Spanish Rice

As I was jetting through the grocery store aisles these corn tortillas jumped out at me and I decided to give them a try. They were on the natural foods aisle and they were delicious. I stuffed them with shredded chicken, warm pinto beans, cilantro, hot sauce and a sprinkle of cheese. The perfect pair with my Spanish Rice. Enjoy!

Recipe: (serves 6)
For the Rice

1 Tablespoon olive oil
1 cup uncooked rice (white or brown)
1 small white onion, diced
1 1/2 cups low-sodium Chicken Broth
1 cup water
1 can (15 oz) diced tomatoes in their juices
1 teaspoon Chili Powder
1/2 bell pepper, diced (red or green)
1/2 teaspoon salt
cilantro or green onions for garnish, chopped

1. Sauté rice, onion and olive oil in skillet over medium-high heat about 5 minutes, stirring frequently until rice is just golden and onions are tender.

2. Stir in remaining ingredients except for cilantro. Heat to boiling then reduce heat to low and cover. Simmer, covered about 20 minutes, stirring occasionally until rice is tender and liquid is absorbed. {NOTE} if you choose to use brown rice the cooking time will be closer to 45-55 minutes. Season to taste. Garnish with cilantro or diced green onions.

For the tacos

12 delicious corn tortillas, small
6-8 boneless, skinless, chicken breast tenders*
salt and pepper
1/4 cup cilantro, chopped
1/4 cup Low-Sodium Chicken Broth
1/2 teaspoon Cumin
1 can (15 oz) Pinto Beans, warmed in their juices
Jack cheese, shredded for garnish
1 avocado, sliced
hot taco sauce (optional)

1. Season chicken tenders lightly with salt and pepper and place in a saute pan over medium-high heat, cook, flipping a couple times until lightly browned and to an internal temperature of 165'F, remove from heat, place in a bowl.

2. Shred chicken by pulling it apart with two forks. Sprinkle with Cumin, 1/2 of the cilantro and the chicken broth and toss to combine. Taste and adjust seasoning or add more broth as needed.

3. Warm tortillas on a warm flat grill pan. Place a few tablespoons of chicken in each tortilla, a spoonful of warm pinto beans, a sprinkle of cilantro and cheese, hot sauce and a slice of avocado. 

*Edited to Add: You could also use our Crock Pot Chicken recipe for the chicken in these tacos. Delish! ...click here for the recipe!

Roasted Summer Vegetable Pasta

We're still trying to find ways to prepare zucchini and tomatoes from our garden. I decided to roast them in the oven along with some garlic and onion to really bring out their concentrated flavors. Garden fresh basil is the perfect tasty garnish.

Recipe: Serves 4
Ingredients
4 small zucchini squash, cubed
8-9 Roma tomatoes (about 4 cups), cubed and seeded
1 medium red onion, sliced
4 garlic cloves, chopped
2 Tablespoons olive oil
salt and pepper
1/2 teaspoon Italian Seasoning
8 ounces short pasta
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese, plus more for serving
1 cup fresh basil leaves, diced

Directions
1. Preheat oven to 450'F. Spread squash, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with olive oil, and lightly sprinkle with salt, pepper and Italian Seasoning; toss to coat.

2. Roast ~30 minutes until tender and golden. No need to turn them during cooking.

3. Bring a large pot of water to a boil. Add pasta, and cook per package instructions, drain. Add roasted vegetables to the pasta. Mix in the butter and Parmesan and stir to coat. Serve warm garnished with basil and Parmesan cheese. ...click here for the recipe!

Next Day Homemade Chicken Soup

What to do with the leftover chicken from last night's Roasted Chicken? Hmm? Let's make soup. The chicken carcass can be boiled with veggies to make a tasty homemade chicken stock, which serves as a base for some Next Day Homemade Chicken Soup. I added some fun star shaped semolina pasta to ours, add any pasta or rice that you like *use rice if you are cooking gluten free*. The bread machine made some tasty crusty bread to go along side.

Ingredients:
1 chicken carcass
3 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 onion, quartered
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 teaspoon Italian Seasoning
water
cooked chicken from Roasted Chicken, ~2 cups

Directions:
Pick the carcass clean of meat and store in the fridge for later use. Cover the carcass with water in a large soup pot, add chopped garlic, onion, 2 carrots, 2 celery stalks and seasonings. You can add most any root vegetable you like, I even added the green carrot tops. Once broth has come to a boil, skim off any foam with a spoon and discard. Reduce heat to low and simmer for 2-3 hours.

Strain your stock and discard the bones and vegetables.

Take strained broth and place it back into a pot. Add the chopped chicken left over from last night's dinner, 2 carrots (chopped), 3 celery stalks (chopped) and your choice of herbs and rice or noodles. Simmer until the noodles and vegetables have cooked and soup is heated through ~ 15-20 minutes. *if using rice, cook it separately and add the cooked rice now. Remove from heat and serve with crusty bread for dipping. ...click here for the recipe!

Roasted Chicken with Vegetables

After talking recipes with a friend, I felt inspired to try my hand at roasting a WHOLE chicken. It turned out great! I stuffed the bird with some wonderful aromatics to add great flavor and scent.  I roasted veggies as a side dish in the same pan, easy and delicious. As an added bonus, you can use the left over meat and carcass to make homemade Chicken Soup the next day.

Recipe: (serve 4)
Ingredients:
1 (5 pound) whole roasting chicken
ground black pepper
sea salt (optional)
1 teaspoon Italian Seasoning
7-8 sprigs of fresh rosemary
1 small yellow onion, quartered
1 lemon, halved
3 cloves of garlic, cut in half
1 pound organic carrots, cut into chunks
1 pound small red potatoes, quartered
1 yellow onion, thickly sliced
2-3 Zucchini squash, cut into 2-inch chunks
Olive oil

Directions:
1. Preheat the oven to 425'F. Prepare the chicken by removing giblets, rinsing and patting dry.
Stuff the cavity of the bird with the aromatics; the rosemary, 1 quartered onion, lemon halves and garlic pieces. Drizzle olive oil over the bird and sprinkle it fresh ground pepper and Italian Seasoning.

2. Arrange chopped vegetables in a large roasting pan and drizzle with olive oil and pepper. Set the whole chicken on top of the bed of veggies. Go ahead and try other vegetables here too, parsnips, fennel, celery, mushrooms, zucchini, etc. {TIP} if you want to add a more delicate veggie such as zucchini, wait and add them when you have about 20 minutes of baking time left so they aren't overcooked.

3. Roast for 1 1/2 hours, or until the chicken reaches an internal temperature of 170-180'F at it's thickest part and the juices run clear. Remove from the oven and tent with foil to keep warm.
4. Remove the aromatics from inside the bird. Slice the chicken and serve with the vegetables. Your whole dinner is in one pan, or add a fresh green salad to go along side. Pick the carcass clean of meat and save in the fridge for later use. Also, save the carcass in a resealable plastic bag in the fridge. Stay tuned...tomorrow we'll make "Next Day Homemade Chicken Soup". ...click here for the recipe!

Peruvian Beans

Have you ever tried Peruvian Beans?

We were recently introduced to them by our brother-in-law's family, and loved them. They are an oval-shaped dried bean similar to a pinto bean in appearance and flavor. They are mild flavored with a buttery taste and texture. We prepare them in the Crock Pot, which makes it SO easy. You can add these to soups, salads or as a stand alone delicious side dish. They can be found on the health food aisle of most grocery stores in the bulk bins, we found them at Henry's Market.

{Tip}: They are even better the next day, so we like to prepare them the night before we plan to serve them for an even tastier result!

Recipe: (serves 8-10)
Ingredients:
3 cups dry Peruvian beans
4 cups Organic, Low-Sodium Chicken Broth
2 cups water
1 small onion, diced
3 cloves garlic, minced
3 small hot chili peppers (Serrano), leave whole, trim stems
juice of 1 lime

1. Combine all ingredients in large Crock Pot. To tame the heat of the chili peppers, but still allow them to impart their flavor, we leave them whole, just trim off the stems. If you prefer, you can always leave the peppers out all together.

2. Cook on Low heat setting for 6 hours, stirring occasionally. You'll know the beans are done when they are tender and slightly creamy. Remove chili peppers. Let cool on the counter ~ 30 minutes then cover with plastic wrap and transfer to the refrigerator overnight. The next day simply reheat and enjoy! We enjoyed ours with some tasty Chicken Enchiladas.  You can also set these to cook on Low overnight (6-8 hours) but be warned you will smell them while you sleep.  :-)
...click here for the recipe!

Baked Ziti

Well a teething 7 month old has left me especially exhausted in the evenings and heading to bed when I can. He's doing better today and thus I'm back to share another recipe.

This is a comfort food dish that I lightened up a bit and this time I've included the recipe. You can use just about any pasta you wish, I used Rigatoni. I also like to make this with whole wheat pasta or try half regular pasta and half wheat pasta if you aren't ready to use all wheat. You can really customize this dish and make it your own. We are still harvesting zucchini from our garden! I think we must have harvested about 45 zucchini from our one plant this year! I love zucchini but it's getting harder to find new ways to prepare it, luckily we have family and friends who have been nice enough to take some off our hands. You can dice up just about any favorite vegetable and add it to this dish. Also, for a more substantial entrée you can add some ground turkey!

Recipe: (serves 8)
Ingredients:
16 ounces ziti pasta, or other short pasta
3 medium zucchini, cubed (or substitute your favorite vegetable)
3 medium vine ripe tomatoes, diced (or another fav veg)
1 cup part-skim low-fat ricotta cheese
1 large egg, lightly beaten
1/2 cup finely grated Parmesan
1 cup shredded part-skim Mozzarella
1 jar (24 ounces) of your favorite pasta sauce; or you can always use homemade (~3 1/2 cups)
*optional* 3/4 pound lean ground turkey, cooked until no longer pink and fat drained

Directions
1. Preheat oven to 425'F. Bring a large pot of water to a boil. Cook pasta until al dente, about 1 minute less than the package instructions; drain, drizzle with olive oil lightly to prevent sticking and set aside.

2. Combine vegetables in a saucepan over medium high heat, drizzle with 1 Tablespoon olive oil.

Sauté until tender and cooked through, remove from heat, set aside. *If adding meat, add the cooked meat to the vegetables, set aside.

3. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the Mozzarella

4. Spread about 1 cup of sauce in the bottom of a 2-quart casserole dish. Add 1/2 of the pasta and 1/2 of the vegetable (& meat) mixture. Divide the ricotta mixture in half and spread one half over the pasta and veggies using your fingers to dollop it around. Spread 1 cup of sauce over cheese layer. Repeat layers with remaining pasta, veggies (& meat), ricotta mixture and sauce. Sprinkle top with remaining 1/4 cup Parmesan and remaining Mozzarella.

5. Bake in a 425'F oven until cheese is melted and golden and sauce is bubbling, about 20-25 minutes. Serve with crusty bread and fresh green salad.

{Options}
To store in Refrigerator: Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to prepare, let casserole sit on counter top at room temperature for ~30 minutes before baking as above.

To Freeze: Prepare through step 4; cool to room temperature. Cover tightly with aluminum foil, and freeze up to one month. I suggest using a disposable container or lining your casserole dish with foil so that the casserole can be popped out once frozen solid, that way your dish isn't stranded in the freezer.

To Bake from Frozen: Preheat oven to 400'F. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in the refrigerator. Preheat oven to 400'F and bake, covered with foil, until center is warm, about 25 minutes. Uncover, and bake until top is browned, about 10-15 minutes more. Every oven is different and cooking times may vary. ...click here for the recipe!

Asian Chicken Salad

This recipe is courtesy of Giada De Laurentiis. It makes for a nice light summer dinner. It's crunchy, flavorful and colorful and the dressing has a great peanutty kick to it, yum! ...click here for the recipe!

Roasted Brussel Sprouts

Brussels sprouts are a member of the cabbage family and are actually rather high in protein. This is a great way to prepare them and imparts a delicious smokey flavor. Give it a try!

Recipe:
Preheat oven to 500'F. Slice Brussel Sprouts in half lengthwise and spread out on a baking sheet.

Drizzle lightly with olive oil and salt and pepper. Bake at 500'F for 20 minutes, tossing once half way through until cooked through. ...click here for the recipe!

Pretzel Chicken with Cheese Sauce and Roasted Cauliflower

This is a fun recipe to do with the kids, they can smash up all the pretzels. We had some Cauliflower on hand so I roasted it to go along with the chicken. A little extra sauce on the cauliflower was delish!

Recipe: (serves 4)
Ingredients:
4 medium chicken breasts, boneless, skinless
2 cups pretzels
1 Tablespoon fresh thyme leaves, chopped
1/2 cup Egg Beater's
2 Tablespoons water
1 tablespoon unsalted butter
1 tablespoon flour
1 cup fat free milk
1/2 cup sharp yellow cheddar
1/4 cup jack cheese
1 tablespoon Dijon mustard
1 teaspoon grainy mustard
non-stick cooking spray

Directions:
1. Pound chicken breasts with a meat mallet to about 1/4 inch thickness. Preheat oven to Broil 500'F.
2. Grind pretzels in a food processor or give the kiddos a chance to bam them in a plastic bag for fun. Transfer the ground pretzels to a shallow dish. Place Egg Beater's and water in a second shallow dish. Coat each chicken breast in pretzels then dip in the Egg Beater's, then dip in the pretzels again and lay them on a baking sheet coated with non-stick cooking spray. Broil chicken in 500'F oven ~ 4-5 minutes per side or until chicken is cooked through to an internal temperature of 165'F.

3. While chicken is in the oven, in a medium sauce pan over medium heat, melt the butter and add the flour to it, cook for ~ 1 minute to cook out the flour taste. Add the milk whisking constantly until the milk comes to a gentle simmer, stir in the cheese and mustard with a wooden spoon. Once the sauce is combined, remove from the heat. Serve chicken hot topped with the warm cheese sauce.



Roasted Cauliflower
Recipe: (serves 4)
Ingredients:
1 head cauliflower, cut into florets
2 cloves garlic, minced
2 tablespoons Parmesan Cheese
2 tablespoon olive oil

Directions:
1. To make this recipe a quickie, I steam the cauliflower first then finish it off in the oven. Fill a large pot with about 1/2 inch of water and steamer basket. Add cauliflower to steamer basket and steam covered about 5-7 minutes until knife tender.

2. Transfer cauliflower to baking sheet, toss with garlic, Parmesan and olive oil and broil at 500'F for about 5 minutes until just starting to brown and the garlic is fragrant. Serve hot.
...click here for the recipe!

Minestrone Soup

Too hot outside for soup? Nah. Since we started this blog in May you all may not have yet realized my obsession with soup. I love soup and luckily the fam does too! Come the first sign of Fall weather get ready for some yummy soup recipes. Tonight I called upon my 3 year old son for a dinner idea and he requested "Basil soup". He is a budding chef of sorts and loves to learn about food and cooking. He loves to pick and sample basil and rosemary from our garden. So here is what we had...it's basil soup...well kind of.
Recipe:
Ingredients: (serves 6-8)
1 Tablespoon olive oil
1 small white onion, diced
2 cloves garlic minced
6 cups Low Sodium Chicken Broth
2 cups water
1 (15oz) can diced tomatoes
1 (6oz) can tomato paste
1 teaspoon Italian Seasoning
1 cup Cremini mushrooms, sliced
1/2 cup broccoli or zucchini, sliced
1/2 red bell pepper, diced
1 cup small pasta
1 Tablespoon fresh basil, julienned
1 Tablespoon fresh Oregano, chopped
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can garbanzo beans, rinsed and drained
2 cups fresh spinach leaves
Parmesan Cheese for garnish

1. The KEY to great soup is starting out with big flavor, start by creating a "sweat" add the diced onion and garlic to the oil in a soup pot over medium heat, saute until onions are soft and translucent.

2. Add broth, tomatoes, tomato paste, Italian Seasoning and vegetables, bring to a simmer ~5 minutes until vegetables softened slightly.

3. Turn up the heat and add your pasta, letting the pasta cook in the bubbling soup to absorb all it's flavors. Allow to bubble until pasta is cooked al dente ~8-10 minutes or per pasta package instructions.

4. Lower heat to low, add beans and spinach, stir to combine. Ladle into bowls and sprinkle with Parmesan cheese. We also added some leftover Croutons or you could serve with warm crusty bread. ...click here for the recipe!

Grilled Portobello Mushrooms

These mushrooms are so yummy and a great substitute for meat. We marinated them and grilled them along with some fresh yellow corn for a light summer dinner outside in the backyard.
Recipe:
Ingredients:
3-4 medium Portabello Mushroom caps
1/4 cup olive oil
1 1/2 Tablespoons red wine vinegar
1 teaspoon Montreal Steak Seasoning
1/4 teaspoon garlic powder
1/4 cup water
1. Place mushrooms top down in a baking dish. Whisk oil, vinegar, water and seasonings in a small dish, drizzle over mushroom caps. Cover dish with plastic wrap and let mushrooms sit at least 30 minutes at room temperature.

2. Brush alittle more olive oil on tops of mushrooms and place them top side down on a hot grill. Grill about 7-10 minutes until knife tender or internal temperature 180'F. ...click here for the recipe!

Homemade Croutons

In our house we love salad, especially a fresh green salad with tons of yummy toppings! We had some leftover Italian Semolina bread my hubby made in the trusty bread machine so he cubed it up and made some awesome homemade croutons. They are so easy and really step up a plain salad to the next level. Enjoy!
Recipe:
Leftover bread, cubed
garlic powder
salt (optional)
Parmesan Cheese, grated
Olive Oil cooking spray

1. Spread bread cubes on baking sheet, sprayed with olive oil spray. Spray cubes with more olive oil cooking spray and sprinkle generously with garlic powder and pinch of salt(optional).

2. Bake @ 500'F for 4-5 minutes, watching closely until browned, turn them over, sprinkle with grated Parmesan cheese and bake additional 4-5 minutes until golden brown and toasted. Add to your favorite salad and enjoy! ...click here for the recipe!