Ceasar Salad with Parmesan Crisps

A classic Ceasar Salad is always a great addition to any meal. Adding grilled chicken can easily make it a main dish any night of the week. In my version below, you will find the addition of Parmesan crisps, as well as, no garlic or egg Ceasar inspired dressing. My husband and I aren't the biggest fans of raw garlic, mainly because of the lingering after taste for the next 3 days, so I always omit raw garlic in dressings and keep it simple with oil, lemon, cheese, Dijon, salt and pepper.

Ceasar Salad and Parmesan Crisps
4 servings

Ingredients:
1 head chopped Romaine Lettuce- washed and dried
1 head chopped green or red leaf lettuce-washed and dried
1/2 pint cherry tomatoes-sliced in half
6-8 oz Parmesan cheese or Pecorino Roman Cheese
1 baguette, preferably day old or store bought croutons (I left these out to make my salad GF)
Salt and Pepper
Olive oil
1 lemon
1 tsp Dijon mustard
Balsamic Glaze (you can make this by reducing balsamic vinegar into a syrup or you can find it at the grocery store)
8 thin sliced grilled chicken cutlets seasoned with salt and pepper (You can use an outdoor grill or indoor grill pan) -optional

1. Preheat oven to 400 degrees F. Dice day old bread into 1 inch cubes and place on baking sheet. Drizzle bread with olive oil and toss to coat. Season with salt and pepper to taste. Place in the oven and bake 8-12 minutes until golden brown, stirring occasionally to prevent burning. Remove from oven and set aside to cool.

2. Leave oven at 400 degrees F to make Parmesan Crisps. Line a baking sheet with parchment paper or a sil-mat. Grate 1/2 cup of Parmesan Cheese. Pour a heaping tablespoon of the cheese onto lined baking sheet and lightly pat down. Repeat with remaining cheese, making 8-10 crisps. Space the spoonfuls 1/2 inch apart.. Bake 3-5 minutes until lightly golden brown. Remove from oven and set aside.

3. In a large serving bowl, combine the lettuces and tomatoes. Set aside in the refrigerator until ready to serve.

4. To make the dressing combine 1/2 cup grated Parmesan cheese, juice of 1 lemon, salt, pepper and 1 tsp Dijon mustard, slowly whisk in 1/3 cup olive oil until well blended.

5. To assemble the salad: add croutons into the lettuce and toss salad with dressing. Distribute salad among 4 plates and top with Parmesan crisps, sliced grilled chicken and drizzle with balsamic glaze. I also like to shave a few more slices of cheese using a vegetable peeler on top of salad. 

Southwestern Sriracha Chicken Salad

My new favorite way to make grilled chicken is coating it in Sriracha Chili Sauce just before cooking. It gives the chicken SO much flavor with a hint of spiciness. You can use this sauce on a variety of different things such as: hot dogs, sauces, pastas, soups, chicken etc..

I made a large batch of grilled chicken with Sriracha this week and used it on a salad and nachos (as seen below) and we used the leftovers to make sandwiches for lunch.
**The recipe below calls for 1 package of chicken but you can double that if you would like leftover chicken for another use


Southwestern Sriracha Chicken Salad 
Makes 2 servings (plus extra chicken)

Ingredients:
1 package of thin sliced chicken breasts (use high quality natural chicken such as Murray's or Harvestland, it makes a difference in taste and texture)
1/4 cup Sriracha Chili Sauce
1 large head of romaine lettuce
1/2 cup cherry tomatoes-halved
1/2 avocado- diced
1/2 cup fresh or frozen corn (boil fresh corn for 5-10 minutes and defrost frozen corn)
1/4 - 1/3 cup canned black beans-rinsed well
3 scallions-cut into 1/2 inch pieces-both light and dark green parts
1/2 cup shredded or cubed cheddar cheese

1. Brush all sides of the chicken breast with Sriracha sauce. Coat a large no stick skillet with canola oil and bring to med-high heat. Cook chicken about 2-3 minutes per side until browned and cooked through. (I like to place a lid or something heavy on top of chicken to ensure its browning evenly.) Remove chicken and set aside.

2. To prepare the salad: chop 1 large head of romaine lettuce and place in a large serving bowl. Add cherry tomatoes, diced avocado, corn, scallions, black beans and cheese. (I like to roast my scallions in a 400 degree oven for 5-10 minutes until they start to turn slightly brown. Just make sure to coat them in a little olive oil before roasting. Allow to cool before adding to salad)

3. Slice chicken into strips and place on top of salad. Toss with dressing and serve.

For the dressing: I used the juice of 1 lime, 1 tbsp red wine vinegar, 3-4 tbsp olive oil, salt and pepper. You can use any dressing you like with this salad. A creamy avocado dressing would be great as well.

Smokey Lentil Soup

This soup is still on my stove top simmering away. I had to share this recipe with you right away because it came out  perfect. It's by far the best lentil soup I have ever made. I also wanted to make sure I wrote this recipe down right away, so I wouldn't forget what I did. I wasn't sure what to expect when I combined all the ingredients, but I am very happy with the results.

What makes this soup special is using the left over ham bone from the holidays. For those of you who are like me and do not love split pea soup, this soup is a great alternative for using a leftover ham bone. Simmering the bone in the soup gave a smoky flavor to the broth and each bite now has bits of the delicious ham.

If you don't have a leftover ham bone, you can still make the soup, it won't have that smokiness but it will still be a great lentil soup. Enjoy!!!

Health Benefits:
Lentils are among the healthiest foods available. One cup of lentils has 16 grams of fiber and 18 grams of protein. It is said that lentils can help lower cholesterol and are famous for protecting your heart. More benefits include unusually high in folacin and vitamin B.

Smokey Lentil Soup 
Serves 6

Ingredients:
Olive oil
1 medium yellow onion-diced
2 celery stalks-diced
1 baking potato-smal; dice
2 tsp tomato paste
1 1/2 cups tomato sauce (preferably homemade, recipe below)
1/4 cup fresh Basil-chopped
1/2 tsp crushed red pepper flakes
1 cup green lentils (rinsed and drained)
4 cups low sodium chicken broth
1 leftover ham bone
Salt and Pepper to taste

In a large stock pot, coat the bottom of the pot with olive oil and bring to medium heat. Add in onions, celery and potatoes and cook 8-10 minutes until softened. Stir frequently to prevent browning.

Add in tomato paste and stir for 30 seconds. Add in tomato sauce and stir to combine. Stir in chopped basil. Season with a pinch of salt, 1/2 tsp crushed red pepper flakes and a pinch of pepper.

Add in lentils and chicken stock. Nestle ham bone into the soup, partially cover and simmer for 20 minutes. After 20 minutes, remove the bone and cut any meat off the ham bone. Return any meat from bone back into the soup. Discard bone.

Cover and simmer for another 5-10 minutes.


Tomato Sauce:
In a medium sauce pan, coat with olive oil and bring to medium heat. Add in onions and cook until soft;8-10 mins. Add in 1 tbsp tomato paste and stir for 30 seconds. Add in 28 oz can of whole canned tomatoes. Using a potato masher, mash the tomatoes until sauce is a chunky consistency. Add in 1/4 cup chopped fresh basil. Simmer for 20 minutes, partially covered.

**You can add the chunky sauce to the soup or you can puree in a blender or food processor for other uses.

Spicy Chipotle Sweet Potato Soup

I love this soup. I make a big batch for dinner and eat the rest for lunch the next few days. This soup is very healthy and filling at only had 156 calories per serving. You can adjust the amount of spice according to your taste. I used 1/2 can of chipotle peppers in adobo sauce and it comes out pretty spicy. If you do not like spicy food, I would suggest only adding 1/2 to 1 of the chipotle peppers, you can always add more later on.

The original recipe calls for 7 cups of store bought chicken or vegetable broth. I sometimes find it easier and cheaper to make the stock myself, especially if you have some vegetables you need to use up in the refrigerator. See a recipe for vegetable stock below.

I made this soup kid friendly by adding the spice later on. In step 2, I left out the chipotle peppers and continued to boil the potatoes until tender. I scooped out a serving for Layla and pureed it in the food processor and set it aside. I then added in the peppers and continued with the recipe. To make it even easier you can find cans of the chipotle peppers in adobo sauce already pureed.

Spicy Chipotle Sweet Potato Soup
Makes 8 servings (adapted from Martha Stewart: Everyday Food Light)

Ingredients:
1 tbsp olive oil
1 medium onion-chopped
2 tsp ground cumin
4 medium sweet potatoes (2 pounds) peeled and cut into 1" pieces
1/2-1 canned chipotle pepper in adobo sauce- chopped (add more or less to taste)
7 cups of vegetable or chicken broth (low-sodium)
Sour cream, scallions or chives for garnish (optional)

1. In a large dutch oven or other large pot, heat oil over medium-high heat. Add onion and season with salt and pepper; cook until soft about 7-8 minutes.

2. Add in cumin and stir. Add in sweet potatoes, chipotle pepper, and broth. Bring to a boil; reduce to a simmer. Cook, partially covered, for 20-25 minutes; until the potatoes are very tender.

3. Let the soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Do not fill blender more than 1/2 way each batch. Return the pureed soup to the pot and season with salt and pepper to taste. Divide soup into bowls and garnish with sour cream, scallions or chives.


Homemade Vegetable Stock
Makes 8 cups





















Fill a large pot with 8-10 cups of water. Add in chopped vegetables (onion, carrots, celery, fennel, herbs) You can you any combination of vegetables you have on hand. The most important ones are carrot, onion, celery. Add in salt and pepper. You can also add in 2-3 bouillon cubes to flavor the stock. Bring to a boil and reduce to a simmer; cook partially covered; about 30-40 minutes. Strain stock into a large bowl and discard vegetables.

Sweet and Spicy Mixed Nuts

These nuts are so addictive I never wait for them to cool off before I get my fix, resulting in a burnt tongue. They are sweet from the sugar and spicy from the cayenne pepper. I usually use these nuts in salads but they are great on their own, or even on an ice cream sundae ..yum. They also make great gifts.

This recipe makes a large batch but you can easily cut it in half. Sometimes I like to replace the white sugar with maple syrup. You can experiment with whatever combination you like, the measurements do not have to be exact.


Sweet and Spice Nuts: Recipe adapted from Smitten Kitchen 

Ingredients:
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1/2 to 1 teaspoon kosher salt
1/4 tsp to 1/2 tsp pinch of cayenne pepper (depending on much heat you prefer)
1 teaspoon ground cinnamon
1 pound walnut, pecan halves, or almonds (or combination)
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

2. Mix brown sugar and granulated sugar, salt, cayenne, and cinnamon, making sure there are no lumps and set aside.

3. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.

4. Spread sugared nuts in a single layer on a baking sheet.

5.Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

French Bistro Onion Soup

It does not get more classic than this French Onion Soup recipe from French chef Jacques Pepin. This recipe comes from his book Jacques Pepin's Complete Techniques. I have tried a few different recipes for french onion soup, some more complicated than others. I find that the classic, simple recipe always comes out the best. This recipe is what you would find at any classic French bistro restaurant.

The only thing I do a little different is cook the onions on a lower heat for a longer time. I like the onions very soft and caramelized. I have added both cook times below.

French Onion Soup (adapted from Jacques Pepin's Complete Techniques)
Serves 6

Ingredients: 
4 cups thinly sliced onions (sweet yellow), 3-5 onions depending on size
1 pound good Gruyere or Swiss cheese-grated
3 tbsp butter
10 cups chicken stock or beef stock or a mixture of both (preferably homemade)
1 clove garlic- peeled and minced very fine
1 tsp salt (to taste)
1 tsp black pepper (to taste)
2 dozen slices of french bread, cut thin and toasted under broiler
(If you are looking for a gluten free recipe you can toast GF bread or leave out bread all together, it still is delicious)

1. Melt butter in a large saucepan on medium heat. Add in onions and brown for 5-6 minutes. Stirring occasionally. I cook the onions on medium-low for 15-20 minutes until soft and caramelized.

2. Add in stock, garlic, salt and pepper and boil for 30 minutes.

3. Place 4-5 slices of toasted french bread in each individual oven proof bowl (I use 12 oz soup crocks)

4. Fill each bowl half way with the stock. The bread will soften as it absorbs the liquid. Gradually keep adding stock until the bowls are filled evenly to the top. This is important because the cheese crust must not sink into the bowl.

5. Sprinkle the cheese on top without pushing it into the liquid. You will need at least 2 1/2 ounces per bowl; about 1/2 cup. (The drier the cheese the better)

6. Press the cheese around the edges of each bowl so that when it melts it sticks to the sides and forms a crust that will not sink.

7. Place the bowls on a cookie sheet and bake in 400 degree F oven for 35 minutes, until nicely browned all around. Serve right away but be careful of the hot bowls.

Super Salad

I recently went on a vacation to Ogunquit, Maine, a location I have been going back to for the last 23 years. There is a reason why my family continues to go back. A room overlooking the Atlantic Ocean, a walk down the Marginal Way to the beach, a cute town with good food, lobster rolls, fishing boats, it is the picture perfect New England town.

During this past visit, we often picked up lunch in town and brought it back to our room, where we sat on the patio overlooking the ocean. I found this salad in an unexpected place, the local bakery Bread and Roses. I ate this most days, I couldn't get enough! I even came home and recreated it a few times and will continue to make this salad at home until I go back to Maine next year.

The View from our room 

The patio where we ate lunch 

They called this salad super salad because it packed full of nutrition and protein. The best part of the salad is the sweet and spicy nuts.

Super Salad
Serves Two (Large portions)

Ingredients:

Salad:
6 oz Fresh Baby Spinach
1 tomato-diced
1 large carrot- grated
Red or green bell pepper- cut into rings or strips
Feta Cheese
1 hard boiled egg -sliced
Balsamic vinaigrette
Sweet and Spicy nuts
1/2 cup chopped walnuts or pecans
1/2 tbsp unsalted butter
1-2 tbsp maple syrup
1/4 tsp cayenne pepper
1/8 tsp cinnamon
Sea salt-to taste


1. To make the sweet and spicy nuts, heat a non-stick skillet over medium heat. Add in the nuts and toast for a few minutes until fragrant but not burnt. Add in the butter and coat nuts as it melts. Add in maple syrup, cinnamon, cayenne pepper and sea salt, mix until all the nuts are coated with syrup and spices. Place the nuts on a single layer on a  sheet of parchment paper to cool.

2. In a large bowl, place baby spinach, diced tomato, red or green bell pepper slices, hard boiled egg slices, feta cheese and grated carrot (use a cheese grater to grate carrots) add in sweet and spicy nuts. Toss salad with your favorite balsamic vinaigrette and enjoy!

Spicy Pork Tenderloin Sandwich

I have to admit, while I was eating the previous recipe for roasted vegetable quinoa for dinner, I made this sandwich for my husband Tom. I had to fill him up so we could watch food shows on TV that night. He refuses to watch food related TV if I make a vegetarian meal or soup/salad for dinner. Anyways, this is one of his favorites.

The key is the spicy sauce. I make this Serrano chili sauce, adapted from a Bobby Flay recipe, all the time. Tom uses it on sandwiches during the week or even as a dip. This sauce is not for beginners, its very spicy! but has a nice balance of sweet and acid. My sister-in-law Katie will admit when she put it on her burger, she started to breathe fire :) However, if you enjoy spicy food, this is a must try recipe~!


Spicy Pork Tenderloin Sandwich 
Serve 2 people or 1 Tom

Ingredients:

Serrano Sauce:
10 Serrano chili peppers (you can substitute jalapeno if you cannot find serranos)
1 small red onion-chopped
1/4 cup plus 2 tbsp canola oil
Kosher Salt
1/2 cup rice wine vinegar
1/4 cup chopped fresh cilantro
2 tbsp honey
Juice of 1 lime

1. Preheat oven to 400 degrees F.

2. Combine the onion and serranos in a small baking dish, toss with 2 tbsp canola oil and season with salt. Roast in the oven until the onion is soft and the serranos are golden brown and blistered; 15-20 minutes.

3. Transfer mixture to a blender, add the vinegar, cilantro, honey, lime an salt to taste; blend until smooth. With the motor running slowly add in 1/4 cup canola oil and blend until emulsified. This can be refrigerated 2-3 days and served at room temperature or chilled.

Sandwich:
1 lb pork tenderloin
Salt and pepper-to taste
Fresh arugula or mixed greens
1 ripe tomato
4-6 slices provolone or mozzarella cheese
1 loaf of Italian bread or french bread- I used a 12" Italian Hero 

1. Preheat oven to 400 degrees F. On a baking sheet place pork tenderloin, coat with a little olive oil and season with salt and pepper. Roast until 137 degrees F at the thickest part; about 20 minutes. Remove from oven and set aside to rest.
**** You can make this sandwich with any leftover pork tenderloin or pork chops you have. I sometimes make the pork ahead of time or the day before. You use warm or cold pork for the sandwich.

2. While the pork is resting, cut the bread in half lengthwise and place in the oven cut side down to toast. Once the bread is lightly toasted, turn it over and add the cheese. Place back in the oven for 1-2 minutes until cheese has melted. Remove from oven.

3. Once the pork has rested (at least 10 minutes), cut into thin slices.

4. Assemble the sandwich by adding spicy sauce onto both sides of bread and cheese, then pork slices, tomato and lettuce. Cut in half, grab a glass of water and enjoy!

Sesame Chicken and Noodles in Mushroom Broth

Here is a recipe from the latest issue of cooking light. I have not tried a recipe like this in the past but I think this came out great for a healthier version of a noodle bowl. The broth was really flavorful and it was a nice change from the usual dinner recipes. I changed a few things to make the recipe gluten free. I will post the original recipe along with my substitutions.

This recipe results in only a small amount of broth. I might double the broth recipe next time. It's always good leftover. Enjoy!


Sesame Chicken and Noodles in Mushroom Broth
Serves 4

Ingredients:
4 shiitake mushrooms
1 cup low sodium chicken broth
1 cup water
4 tsp low-sodium soy sauce (I used gluten free soy sauce)
2 tsp fish sauce
2 garlic cloves-crushed (I left this out)
1 (2 inch) piece of fresh ginger, sliced
1 serrano or jalopeno chili-thinly sliced
1 quart water
2 cups uncooked fresh Chinese noodles (I substituted rice noodles)
1 lb thin chicken cutlets
1/4 tsp freshly ground black pepper
1/3 cup toasted sesame seeds (white or black)
2 tsp sesame oil
2 baby bok choy, cut in half lengthwise
1/2 cup thinly sliced red bell pepper
1 lime-cut into 8 wedges

1. Remove mushroom stems, Thinly slice caps; set aside. Bring stems, broth, water, soy sauce, fish sauce, garlic, ginger and chili pepper to a boil in a saucepan. Remove pan from heat.

2. Bring 1 quart of water to a boil in a large saucepan. Add noodles; and cook according to package instructions. Drain noodles and set aside.

3. Sprinkle chicken with pepper and sesame seeds. Press seeds into both sides of the chicken. Heat a non-stick skillet over medium-high heat. Coat the bottom with the sesame oil. Add chicken, cook 3 minutes on each side or until done. Remove from pan.

4. Add in bok choy, cut side down; cook 3 minutes until browned. Add reserved mushroom slices and bell pepper. Cook until softened; about 3 minutes. Strain broth mixture into pan; cover and cook 2 minutes. Remove vegetables with slotted spoon.

5. Thinly slice chicken. Place 1/2 cup noodles, 1/4 cup vegetables and 4 oz chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each and garnish with lime wedges.

I bowl has 338 calories, 9.2 grams of fat and 34 grams of protein, 4.2 gram fiber

"Light" Egg Salad

I am a recent fan of egg salad. I never ate it in the past because I do not enjoy any form of mayonnaise. Now that I can make this salad with the healthier, tangier greek yogurt, it has become one of my lunch options. My favorite way to eat egg salad is on toast (gluten free bread for me) with crisp lettuce and possibly a sliced tomato. The vegetables in the salad give great crunchy texture but do not over power the flavor at all.

You can easily make this chicken salad instead of egg salad. Replace the hard boiled eggs with cooked chicken breast cut into a small dice.

"Lighter" egg salad
4 servings

Ingredients: 
7 eggs
1 celery stalk-small dice
1 carrot-small dice
4 radishes-small dice
6 oz non-fat greek yogurt
1 tbsp dijon mustard
1 tsp red wine vinegar
Salt and pepper to taste

1. Place 7 eggs in a pot and fill with enough water to cover the eggs. Bring to a boil. Once the water has come to a boil, cover pot, remove from heat and let stand 14 minutes (set a timer). Once the 14 minutes are up, drain the water and cover eggs with cold water. Place in the refrigerator for a few minutes to cool eggs down. Crack the eggs, remove shells and dice the egg white and yolks. (You can rinse the egg without the shell under cold water to make sure all shell has been removes) Place chopped egg in a bowl.

2. Add in diced carrots, diced celery and diced radishes.

3. Mix together the Greek yogurt, red wine vinegar and Dijon mustard. Add to the egg/vegetable mixture and mix together. Season with salt and pepper to taste.

Greek Panzanella Salad

I was MIA last week, but I am back to share some more of my favorite recipes. Here is one I make over and over again. This is a Greek panzanella salad, filled with fresh vegetables and my favorite...feta cheese. I have not tried this recipe since finding out I have to be on a gluten free diet, however, I have recently tried a good gluten free french baguette. Next time I make this summer salad I will try it with a gluten free bread and see how it goes!


Green Panzanella Salad adapted from (Barefoot Contessa Recipe)
Makes 6 servings

Ingredients: 
Good olive oil
1 small French bread or boule, cut into 1-inch cubes-about 6 cups
Kosher salt
1 cucumber (hothouse works well) cut into 1/4" dice
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted (optional)


Vinaigrette:
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 cup good olive oil
Directions

1. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

2. Place the cucumber, red pepper, yellow pepper, and tomatoes in a large bowl.

For the vinaigrette, whisk together the oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature. (You can also serve this cold)

Spinach Chicken Burgers

I was recently diagnosed with Celiac Disease. If you are not familiar with Celiac, it is a auto immune disease, where your body can not tolerate gluten (wheat, rye or barley) and damages your lower intestine. The only cure is to eat a gluten free diet.

I was very upset initially when I found out that I wouldn't be able to eat all the scones, muffins and cookies I am always making but at the same time I am excited about experimenting with gluten free baking and hopefully coming up with some delicious recipes. I was also overwhelmed with the amount of items that contain gluten. I have my work cut out for me in researching different brands but I am sure after some time it will get easier.

I will still be posting regular recipes and I will be depending on my husband to be my taste tester (he is the best at this job) I will also post any gluten free recipes I find worth while, as well as, recipes that can be altered for a gluten free lifestyle, such as the one below.

When my husband opened the refrigerator last night and saw the makings of chicken burgers, I thought he was about to divorce me. To Tom, chicken and burgers do not go together in one sentence. I was worried he was going to think my new diet would effect him in some ways, but we made it work. All I had to do for this recipe is simply leave off the bun or buy a gluten free bun. (The burger was still great without the bun)

I am very happy that I still went ahead with the chicken burger plan. Both Tom and I enjoyed them very very much and we will both gladly eat them again. They came out flavorful, moist and filling, all adjectives you might not associate with a chicken burger. I have one left over that I am really looking forward to eating for lunch.

Layla also enjoyed these burgers. It is a perfect way to get meat into a 8 month and up baby. Its full of nutrients from the chicken and spinach and it was a great finger food and kept her busy (always a plus!)

Spinach Chicken Burgers
Makes 4 burgers

Ingredients:
1 lb ground chicken
1 package (10oz) frozen spinach-defrosted
2 tsp kosher salt
1 tsp cayenne pepper
1 egg white
Canola or olive oil
1 tomato-sliced
1 bunch of mixed greens
4 hamburger buns-optional
4 oz Gruyere Cheese-sliced or shredded

1. Preheat the oven to 375 degrees F. In a large bowl mix together ground chicken, defrosted spinach (make sure to squeeze all excess water from spinach), salt, cayenne pepper and egg white. Form chicken mixture into 4 patties

2. Heat a non-stick skillet oven medium-high heat. Add in enough oil (canola or olive oil) to coat the bottom on the pan. Add the chicken patties to the oil and brown on each side; 5 minutes per side until golden brown. Turn the heat lower if it starts to get too dark.

3. Place the skillet in the oven (making sure its an oven proof skillet) and cook until chicken is cooked through; about 10 mins.

4. During the last 2 minutes in the oven, place cheese on top of the burgers and melt in the oven.

5. Remove from oven and top with lettuce and tomato. Enjoy!!

Salad with Mushroom, Potato and Leek Croquettes

A quick post today. Here is a great salad for lunch or a light dinner. These croquettes are filled with nutritious vegetables and keep you feeling satisfied. There are only 266 calories per serving (serving size-2 patties) Try this recipe when you are looking to reinvent your everyday salad.


Salad with Mushroom, Potato and Leek Croquettes (Adapted from Cooking Light)
Makes 8-10 patties






















Ingredients:
8 oz yukon gold potatoes (peeled and chopped)
4 oz cremini mushrooms
4 oz button mushrooms
1/2 cup chopped leek (1 leek)
1 tsp fresh thyme
Cooking spray
1/2 cup shredded Gruyere cheese
1/4 cup grates Parmigiano-Reggiano cheese-divided
1/2 tsp kosher salt
1/2 tsp pepper
1 large egg yolk
1/3 cup flour
1 large egg white
2 tsp water
1/2 panko breadcrumbs
1 tbsp olive oil
8 oz mixed greens

1. In a pot of boiling water; add in potatoes and simmer for 10 minutes until tender. Drain and press through a ricer or food mill into a bowl.

2. Place mushrooms, leeks and thyme in a food processors and pulse until finely chopped. Heat a large skillet over medium heat. Coat the pan with cooking spray and add mushroom mixture; cook 6 minutes, stirring occasionally.

3. Add mushroom mixture to potato. Add in Gruyere cheese, 2 tbsp Parmigiano-Reggiano, salt, pepper and egg yolk; stir until combined. Shape mixture into 8-10 round patties.

4. Place flour in a shallow dish. Combine egg white and 2 tbsp water into a separate shallow dish; stirring to combine. Combine the remaining 2 tbsp of Parmigiano-Reggiano and panko bread crumbs into a shallow dish.

5. Working with one patty at a time, dredge in flour; dip in egg mixture; and dredge in breadcrumbs. Heat a non-stick skillet over med-high heat. Add in olive oil to coat the bottom. Add in patties and cook 4 minutes on each side until golden brown.

6. Serve with a salad of mixed greens.

Broccoli and Corn Chowder with Bacon

One cool and rainy day will put almost anyone in the mood for a comforting bowl of creamy soup. This past Sunday was the perfect soup day, not only a day of rain much needed for our plants but a day to try a recipe I have had aside for a while now.

This soup is not only healthy but so delicious, it really hit the spot. This is a recipe I know I will be making over and over again. It's really easy and fast to put together and was enjoyed by everyone in my family, even 8 month old Layla!

I gave Layla mostly broth with small pieces of corn, broccoli and potato. This is the first soup of mine that she really loved. I couldn't feed her fast enough! There was growling, screaming and banging of her hands between each bite.

Broccoli and Corn Chowder with Bacon (Recipe adapted from Everyday Food Light by Martha Stewart) 
Serves 4

Ingredients:
4 stripes of bacon, cut into 1" pieces
1 onion-finely diced
1/4 cup flour
1 russet potato-diced
4 cups of chicken broth
1 head of broccoli-cut into bite sized pieces (large stalks removed)
2 cups (about 3 ears) of fresh or frozen corn (do not thaw)
1/2 tsp dried or fresh thyme
1 cup milk (any kind will do, I used skim milk)
Salt and pepper
1/2 cup shredded cheddar cheese-optional*

1. In a dutch oven or other large heavy pot, cook bacon over med-low heat, stirring occasionally until crispy; 8-10 mins. Using a slotted spoon, remove bacon from pan and transfer to paper towels. Set aside for later.

2. Add onion to bacon drippings and cook until soft; 6-8 mins.

3. Add in flour, stirring constantly; 30 seconds (do not let brown). Add in broth and potato; bring to a boil. Reduce to a simmer and cook until potato is tender; about 10 mins.

4. Add in broccoli, corn, thyme and milk; cook 10 mins more. Season with salt and pepper to taste. Top each serving with bacon and a little shredded cheddar cheese.

Kale and Lentil Soup

I made a big pot of this soup on Sunday and ate it for lunch the entire week. It is a very healthy and satisfying lunch. This soup is also very comforting and flavorful and does not taste like "health" food at all.

 Lentils are high in soluble fiber. One cup cooked provides 16 grams. They are also a great source of protein, 18 grams per cup, cooked.

A recent study found that women who ate lentils or beans at least twice a week had a 25 percent lower risk of breast cancer compared to women who ate them less than once a month. Lentils are also rich in folacin, a B vitamin proven to lower blood levels of homocysteine, an amino acid linked with increased risk of heart disease and dementia. The fiber in lentils also helps keep you regular.  (Souce: Readers Digest: Magic Foods)

Kale and Lentil Soup
Makes 6 servings

Ingredients:
Olive oil
1 carrots-diced
1 celery stalk-diced
1 onion-diced
1/4 fennel bulb-diced
8 oz lentils
6-8 cups low-sodium chicken broth (you can use 4 cups brother and 2-4 cups water)
1 bunch kale-stems removed and leaves chopped
Salt and pepper
1/2 cup Parmesan cheese to garnish

1. In a large stock pot add enough olive oil to coat the bottom and bring to medium heat. Add in onion, carrot, celery and fennel. Cook until soft; 8-10 minutes. Season vegetables with salt and pepper.

2. Add in lentils and cook additional 1 minute. Add in 6 cups of chicken broth and bring to a boil. Reduce to a simmer and cook, partially covered; 25-30 minutes. Add in more water if the soup get to thick.

3. Add in kale; cover and cook until wilted about 5-8 minutes. Season soup with salt and pepper to taste.

4. Serve with a tablespoon of grated Parmesan cheese.

Cobb Salad

This past Christmas by brother Stephen gave my husband Tom bacon-of-the-month club (The perfect gift for Tom) This month we had a few strips left and I decided this was the perfect salad for both Tom and me to enjoy. This version is a little "lighter" then the original by using a low-fat buttermilk dressing, less blue cheese and bacon. Although it is a bit healthier, it is still just as flavorful as any cobb salad you've ever tried.

Cobb Salad

Serves 4

Ingredients:

1 head butter or Boston lettuce-chopped

1 head of romaine lettuce-chopped

2 tomatoes-diced

1 avacado-diced

2 stripes of bacon-cooked and chopped

2 eggs-hard boiled and chopped

1 cup croutons

1/4 cup blue cheese

Dressing:

1/4 cup blue cheese

1 cup low-fat buttermilk

1/4 cup light mayo or greek yogurt (I like to use yogurt)

1 tbsp red wine vinegar

Salt and pepper 

1. In a large bowl combine all the salad ingredients (as seen above) and set aside in the refrigerator until ready to serve. 

2. To make the dressing combine blue cheese, buttermilk, mayo or yogurt, red wine vinegar, salt and pepper. Toss salad with dressing and serve. 

Fennel and Grapefruit Salad

This salad was inspired by a dish I ate at Kitchen A Bistro in St James, NY. I never ate raw fennel before and I ended up loving that salad so much I couldn't wait to recreate it at home. You definitely have to enjoy the anise flavor of fennel in order to appreciate the flavors of this salad. This salad is very refreshing and perfect for a winter side dish when grapefruit is in season. 


Raw Fennel has a substantial amount of vitamin C, fiber and is very low in calories. 

Raw Fennel and Grapefruit Salad

Serves 2 

Ingredients:

1 fennel bulb- trimmed of outer layer and stems removed 

1 grapefruit- segmented 

Parmesan cheese-shaved slices

Olive Oil

1 Lemon

Salt and Pepper

1. Using a mandolin or a sharp knife, slice the fennel bulb into very thin slices. Place on salad plate. 

2. Segment the grapefruit and add 5-6 segments to each salad plate.

3. Top with shavings of Parmesan cheese and season with salt and pepper to taste. 

4. Squeeze lemon juice over salad and drizzle with good quality olive oil. Garnish with fennel tops; if desired. 

Asian Style Salad for Two

I hope everyone had a nice weekend. Last week I was really into making all different salads and decided to share my favorite salad and side dish recipes this week. This is a healthy recipe for a Asian style salad. It is so refreshing to have a bright colorful salad in mid-winter among all the soup and stews we are so used to eating this time of year. You can easily add grilled chicken to this recipe to make it more substantial for dinner.

Asian Style Salad
Serves 2

Ingredients:
1/2 head of napa cabbage- chopped
2-3 cups chopped romaine leaves
2 ripe mango's- sliced
1 red bell pepper-slices
1 large carrot-sliced with a vegetable peeler
1/4 cup roasted peanuts
1/2 can mandarin oranges-drained
2 tbsp chopped cilantro
1/2 cup Chinese noodles-located in the Chinese section of grocery store

Dressing:
3 tbsp of Mandarin orange juice (leftover from can)
2-3 tbsp rice wine vinegar or any mild vinegar
1 tsp grated ginger
3-4 tbsp olive oil
Salt and Pepper

Mix all the salad ingredients from napa cabbage to Mandarin oranges together in a large bowl and toss with the dressing. Garnish with Chinese noodles and cilantro.

Easiest recipe for you and baby-Butternut Squash Soup

This is the easiest way to make yourself a healthy and delicious lunch or dinner, while also making your baby a healthy meal at the same time. One small butternut squash makes enough for 8 jars of baby food and 1 large bowl of soup. You can alter any amount of the seasonings to your taste.

As mentioned in a previous post, butternut squash is one of the first foods you can feed your baby. Winter squash, such as butternut, is packed with vitamins, beta-carotene and calcium.

The Easiest Butternut Squash Soup:
Makes 1 large bowl and 8 jars of baby food (Makes 2-3 bowls of soup without baby food)

Ingredients:
1 small butternut squash
1-2 cups chicken stock or vegetable stock
Pinch of cinnamon
1-2 tbsp maple syrup
Salt and Pepper

1. Peel and dice the butternut squash into 1" cubes. Place in a pot of boiling water and cook until softened; about 20-30 mins.

2. Once the squash is soft, drain water and transfer half of the squash to a blender. To make baby food, add water and blend until smooth. Store in containers for 3-5 days or freeze for 2-3 months. To make the soup, add enough broth to puree smooth; add in cinnamon, maple syrup, salt and pepper to taste; blend together. Add in more stock to get the consistency you desire. Continue with the rest of the squash. Serve with a touch of heavy cream or plain yogurt.

Not your average Chicken Soup

Here is a recipe for chicken soup that came out really delicious. This recipe is from Anne Burrell's new cookbook: Cook like a Rock Star. So far everything I have tried from the cookbook has come out great. I will be posting another recipe from the book soon for Crispy Brussel Sprouts with walnuts and pancetta..yumm.

What I like about this chicken soup is how easy it was to make my own chicken broth and the little kick of spice from the red pepper flakes. If you don't love cilantro I recommend replacing it with flat leaf parsley.


Chicken and White Bean Soup
Serves 6-8

Ingredients: 
Olive Oil
1 large onion-1/2" dice
4 celery ribs- 1/2" dice
3 carrots- 1/2" doce
Kosher salt
Fresh ground pepper
2 garlic cloves- smashed
2 tsp crushed red pepper flakes (add less if you do not like spice)
1 bundle of fresh thyme
3 lbs bone-in chicken legs and thighs-skin and excess fat removed
2 bay leaves
1 lemon-halved
1 tsp cinnamon (I left this out)
Pinch of grated nutmeg-optional
1 (15 oz) can white beans- drained and rinsed
1 cup corn kernels- fresh or frozen
1 bunch of cilantro leaves-chopped

1. Coat a large pot with olive oil at medium-high heat and add in onion, celery and carrots. Season with salt and pepper. Cook for 8-10 mins, until vegetables are soft.

2. Add in garlic, red pepper flakes and fresh thyme bundle and cook for an additional 2-3 mins.

3. Add in chicken and bay leaves. Fill the pot with enough water to cover everything and bring to a boil, then reduce to a simmer.

4. Cook for 30 mins, then skim off any foam that forms on the surface. Squeeze in lemon halves and then drop the halves into the soup. Add in cimmamon and nutmeg; if using. Season with more salt, if needed. Simmer for 1 more hour.

5. Take the soup off the heat and discard lemon halves, thyme bundle and bay leaves. Remove chicken from the broth and let it cool enough to handle. Remove the bones and pull the meat off into bite sized pieces, and place it back in the pot. Taste the soup, and add in more seasoning; if desired.

6. Add in beans and corn to the pot and cook on low heat until beans and corn are warmed through. Garnish with fresh cilantro or parsely.