Friday, July 30, 2010

Rosemary Garlic Chicken

4 boneless, skinnless chicken breasts
4 cloves garlic, minced
1.5 TBSP fresh Rosemary, minced (or 1 tsp dried)
1 TBSP dijon mustard
1 TBSP fresh lemon juice
3/4 tsp salt
1/4 tsp pepper
2 TBSP olive oil

Rinse your chicken, pat it dry, and put it in a glass baking dish. In a small bowl, mix the ingredients together and pour over the chicken and coat it well. (You can also do the same thing in a large ziplock bag and let it marinate in there). Cover it and marinate it at room temperature for 30 minutes. BBQ the chicken over low heat for 7-8 minutes per side basting with the marinate while it's cooking. *** You can also make these with skewers (like in the picture), if you do, cut your chicken into chunks before your marinate and adjust the cooking time according to the size of your pieces.

Wednesday, July 28, 2010

Black Bean, Rice, and Cheese Enchiladas...

These were super yummy, bursting with flavor and a really filling meatless option for your menu! There are lots of ways to tweak the recipe, so add or take away depending on your taste buds!
1/2 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 TBSP Grape Seed Oil
2 tsp. chili powder
1 tsp. cumin
1 16 oz. jar of chunky salsa (I used Trader Joe's Chunky Salsa with the black label)
1 can black beans, drained and rinsed
1/4 cup water
1 cup cheese
2 cups brown rice, precooked
3 TBSP cilantro
8 flour tortillas

Preheat your oven to 350. Get your brown rice cooking. Saute your onion, garlic, and green pepper in your Grape Seed Oil for a few minutes. Next add your black beans, cumin, chili powder, water and 1 cup of salsa to the pan and let that heat until it simmers, stirring it occasionally (depending on the salsa that you choose, you may need to add more or less water to get the consistency right, just eyeball it) . Next add your cooked rice and let that cook for another minute or two to blend the flavors (I also added a sprinkle of grated cheese to the mix so that the inside of the enchiladas would be cheesy too!). Spray your 9 x 13 pyrex dish. Scoop your rice and bean mixture into your tortillas, roll them up, and place them in your baking dish. Spoon another cup of salsa on the top of the enchiladas, then cover the top with foil and bake for 20 minutes. Uncover them, add your cheese and cilantro and bake for 2 -3 more minutes until the cheese has melted. Serve as is or with sour cream and guacamole! Enjoy!!!

TIPS: Depending on the salsa that you use, judge how many onions you want to saute. My salsa had chunks of onions in it, so I went with less chopped onions. Also, I used green onions to top the dish because I didn't have cilantro, and next time I will skip the green onions and hold out for the cilantro because I think it would add a better flavor.... but fix it to your families likings! Oh and one more thing, rice freezes really well, so next time your making a serving of it, make an extra cup or two and stick it in the freezer for recipes like this one to cut down on the prep time!

Monday, July 26, 2010

Spinach, Sundried Tomatoes, & Artichoke Pasta Salad

This is a delicious recipe that I was introduced to through my sister-in-law Lisa, who got the recipe from her sister Emili, who is my Guest Chef today! She is a ball of fun, not only did she send me the recipe, but she also included a snap shot of her in her chef gear! Thanks Emili for being so fun and sharing this yummy recipe with all of us! You can make it as a side salad or a main meal- you can leave it meatless or add chicken... you choose!

2.5 cups of Orzo pasta
1 big handful of baby spinach, chopped
1 12 oz. jar of marinated artichoke hearts
1/2 cup feta cheese, crumbled
1 8 oz. jar sundried tomatoes (I buy the Julienne Sliced ones from Trader Joe's)
1 jar or to your liking, of Kalamata Olives, pitted
1 clove garlic, minced
*** 1 lb. chicken, optional
***Extra olive oil or Balsamic Vinegar might be needed as well if you desire more dressing on your pasta.

Super easy. Cook your orzo pasta per directions on the package. While that is cooking, if you are adding chicken, brown your meat on the stove with some s & p & garlic powder OR Lawry's Seasoning Salt & pepper. (I grilled my chicken on the BBQ and because I used tenderloins instead of breasts, it only took a few minutes and it added a great grilled flavor!) The rest is easy peasy. Drain your pasta and dump it in a bowl, mince your garlic, drain your sundried tomatoes and add them- give it a stir. Then, chop your spinach and your artichoke hearts and add all of the marinate from the artichoke hearts jar (that serves as your dressing for the salad). Add your feta and toss! If your pasta seams dry (or is dry the next day because it's absorbed all the dressing) add a little extra olive oil and Balsamic vinegar- perfect!

If you have a recipe that you would like to share, feel free to email me and we'll post YOU as our guest chef!

Saturday, July 3, 2010

Homemade Salsa...

Here's a super quick and crowd pleasing recipe for homemade salsa that we've used in our family for a long time. We have tomatoes coming out of our ears over here, so we've been making lots of tomato filled recipes this summer. The easiest way to make this salsa is to dump it all in your Food Processor and let IT do the work! (In the photo I gave it a whirl in my Vitamix, which sad to say- didn't turn out too well, it was a little frothy and unevenly chopped, but you never know until you try! Stick to your Cuisinart!)

2 lbs. tomatoes
3 cloves garlic
3 green onions
1/2 bunch cilantro
1 TBSP Red Wine Vinegar
2 tsp sugar
2 tsp lime juice, fresh
1/4 tsp onion powder (I didn't have so I omitted)
1/4 tsp salt
1/4 tsp pepper

FOR THE KICK, depending on how heated you like things choose ONE of the following options:
  • 2 roasted jalapeno peppers OR
  • raw jalapeno peppers, seeds removed OR
  • 1/2 a can of green ortega chilies OR
  • nothing extra, still delicious!
Put all of the ingredients in your food processor (I chopped my tomatoes in half, as well as my green onions and I minced my garlic first) then just pulsate it until it's the consistency that you like! Enjoy with some tortilla chips!

Thursday, July 1, 2010

Greek Salad Stuffed Pitas...

I don't know about you guys, but we can't get enough salads over here during these summer months! Here's another great option to add to your repertoire! Super simple, light, fresh, and fast!
Salad Ingredients:
Head of Romaine
1 lb. chicken tenders
1/4 thinly sliced red onion
1/2 thinly sliced bell pepper
1/2 thinly sliced cucumber
1/4 cup crumbled feta cheese
**olives, optional

Dressing Ingredients:
6 TBSP red wine vinegar
5 TBSP Olive Oil
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Dijon mustard

Additional Ingredients:
Pita Breads sliced in half
2 TBSP fresh lemon juice for your chicken

Prep your chicken and brown it in a skillet with 1 TBSP Grape Seed Oil. I also added 2 TBSP of freshly squeezed lemon juice while it cooked to give it more flavor, then I seasoned the tenders with s & p and let them cook until both sides were browned. Chop the chicken when it's done cooking to top your salad. To prep your salad, simple- wash and slice your veggies, add your chicken, feta, and dressing right before serving and toss well. Fill your pitas with your salad mix and enjoy!