It's been just about exactly one year since we picked up and moved across the country. We love it here but we also miss California. Missing our friends and family, of course, and also all the food! Our oldest son and I often reminisce about Dos Coyotes Southwest Restaurant. Oh man is it good. If you are anywhere near Northern California...look them up. One of their amazing seasonal dishes is Hatch Green Chili Stew, which reminds me of my childhood when my family roasted Hatch chilies and made a similar stew. Since I can't get it from them I tried to recreate it.
New Mexico Hatch Chili comes from the state of New Mexico in the Hatch Valley and has a unique and full flavor. It can be purchased in specialty markets, online or in cans on the International aisle of most grocery stores. It's probably a crime but all I can get here is canned chilies...just be sure they say "New Mexico Hatch". They range in levels of heat but generally those that you buy canned are mild. If you like your stew with more spice, substitute one can of diced jalapenos in place of one of the cans of green chilies. Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
This is "fake out" Tandoori chicken, a popular Indian dish that I love. I don't know about you but I don't have a Tandoor oven at home. I tried to replicate the flavor with spices and zippy Greek yogurt and it turned out pretty good, my fam liked it too. Chicken thighs are traditionally used and it really adds to the flavor. This Indian inspired dish is full of flavor and spices without being too spicy. We served ours with some cool apple slaw and soft whole wheat Naan bread, yum!
Recipe: (Serves 4)
Ingredients:
6 oz Non-fat plain Greek yogurt (such as Fage brand)
the zest of 1 lime
2 tablespoons curry powder
1 tablespoon smoked paprika (this is different than regular paprika)
1/2 tablespoon cumin
1 teaspoon Garam Masala
2 pounds boneless, skinless chicken thighs
salt and pepper
1 green apple, peeled and finely julienned
handful cherry tomatoes, quartered
the juice of 1 lime
2 scallions, fined sliced on an angled
1 tablespoon olive oil
Naan bread
Directions:
1. Preheat oven to 500'F. In a medium bowl mix yogurt, lime zest and spices together until combined
2. Lightly season chicken with salt and pepper then using tongs dip chicken into yogurt mixture on all sides until coated. Lay coated chicken on a wire rack on a rimmed baking sheet.
3. Bake in 500'F oven for 17-20 minutes until blackened and cooked through to an internal temperature of 165'F and juices are clear.
4. For the apple slaw; mix together the julienned apple, tomatoes, lime juice, olive oil and salt and pepper to taste.
Serve chicken hot, topped with apple slaw and with some warmed Naan bread or steamed jasmine rice.
...click here for the recipe!
Hi sweet readers! Oh my goodness it's been awhile since I've been on here. Life is back to normal, praise the Lord and I'm back to cooking and blogging!
It's Fall and the cooler weather makes me crave soup. I love soup and God has blessed me with a family that does too! My hubby has warmed up to the idea of soup as a meal and our 3 year old son couldn't be happier about a nice bowl of soup for dinner. This is a family favorite and special request of my hubby. Have fun with a variety of toppings so everyone can make their own just how they like it.
Recipe: (serves 6-8)
Ingredients:
1 small onion, diced
3 garlic cloves, minced
1 Tablespoon olive oil
1 Tablespoon Chili Powder
1/2 Tablespoon Cumin
1/2 Tablespoon Italian Seasoning
2 (15oz) cans diced tomatoes with their juices
5-6 cups Low Sodium chicken Broth
1 1/2 cups water
1 (4oz) can diced green chilies (or diced jalapeños for more heat)
1 (15oz) can black beans, drained and rinsed
1/4 cup cilantro, chopped
2-3 chicken breasts or 6-8 chicken breast tenders*, cooked and shredded
Garnishes:
Tortilla chips
shredded cheese
avocado slices
diced red onion
Directions:
1. In a large pot, heat olive oil and saute onion and garlic until soft. Stir in chili powder, Italian seasoning and cumin and lightly toast ~ 1 minute. Add tomatoes, 5 cups of broth and water, bring to a boil, then turn down to a simmer for 5-10 minutes.
2. Stir in chilies (or jalapeños), beans, cilantro and chicken*. Add more broth if needed. Simmer 10 minutes. Season to taste with salt and pepper.
3. Serve topped with your favorite toppings.
*If you prefer, you can add raw chicken to the simmering soup in step 2. Be sure your chicken is cooked through, you may want to add an additional 5 minutes to your cook time. Pull out your chicken breasts or tenders when they are fully cooked, chop or shred the meat then add it back to the soup.
...click here for the recipe!
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!
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!
disclaimers
NOTE: The information on wholesomedinnertonight.blogspot.com is compiled from a variety of resources and is presented for educational purposes only. If you have questions or concerns regarding your physical or mental health, please seek assistance from a qualified healthcare provider.
Although this site includes links providing direct access to other Internet sites, wholesomedinnertonight.blogspot.com has not participated in their development, and does not monitor or exert any editorial control over these sites. Please review each website for their own privacy information.
Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.
