Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Veggies

Chicken and Dumplings

by 1 Comment

When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings.  Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box.  Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan.  Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings.  See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them.  Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it.  When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica.  I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious.  Both winning combinations!  I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings.  This recipe turned out delicious.  It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time.  The truly is the utlimate comfort food.  Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal.  It didn’t take long, he not only finished his first bowl but went back for seconds!  If that’s not a stamp of approval I don’t know what is!  I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings.  These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling.  The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook.  A very minor change that really isn’t necassary, just something I want to attempt! 
    
Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter.  Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender.  Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine.  Using a pastry blender or fork, cut in the cubed butter until dough is crumbly.  Add the milk and stir to make a soft dough.  Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened.  If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving.  Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

Loaded Nachos

by Leave a Comment

Nachos.  A plate of simple ingredients that are layered on top of one another to create the perfect mixture of crunchy, spicy, salty and creamy in each bite.  Nachos are more than just an appetizer, snack or the occasional main course; they are also a perfect option for almost any informal gathering. 

I am sure preparations are well underway for the Super Bowl this weekend.  But for those of you still searching for some simple yet perfect foods to serve at your party this weekend, add these to your menu.  A big plate of these loaded nachos are sure to be a crowd pleaser.  They are hearty, full of flavor and easy to assemble.  What better dish to serve at your party than a big plate of these hearty, ooey gooey, cheesey nachos?   

Loaded Nachos

Ingredients:

1 Pound ground beef
1 Small onion, chopped
1/2 Green bell pepper, chopped
1/2 Cup shredded sharp cheddar
1/2-3/4 Cup shredded taco cheese
Sliced jalapenos, to taste
1/3 Cup refried beans
3-4 Tbsp sour cream, plus more for topping after baking
1 Small tomato, seeded and chopped
1 Bag Tostitos scoops
1 Tbsp olive oil

Directions:

Preheat oven to 350.

Place the ground beef in a large skillet and brown.  Remove and drain.  In the same pan, add the olive oil and half of the chopped onion and saute until tender and translucent, about 3 minutes.  Add the browned meat to the sauted onion, along with the raw onion and bell pepper, stir to combine.  Season with salt and pepper.

Meanwhile, place the refried beans and sour cream in a small sauce pan over low-medium heat.  Stir until beans are heated through and creamy.

Line a baking sheet with foil.  Place half of the chips in a single layer on the baking sheet.  Spread half ove the bean mixture over the chips, followed by half of the meat and vegetable mixture, topped off by half of the cheese.  Repeat the process with the remaining ingredients, top with sliced jalapenos and place in the oven for 10 minutes, until cheese is completely melted.  Remove from oven, top with tomatoes and sour cream and serve immediately.

Recipe source: A Lynsey Original

Chicken Pot Pie Turnovers

by 1 Comment

When I think of old-fashioned, down home, comfort food there are a few things that come to mind.  Chicken pot pie is one of those things.  Chicken pot pie is, in my opinion, one of the ultimate comfort foods.  It’s a one pot meal that has been around for generations, it’s a classic and it’s a dish that I think most of us have grown up eating.  I love the classic chicken pot pie with the flaky crust, assortment of vegetables, and hearty pieces of chicken.

This chicken pot pie turnover, takes this classic dish and transforms it into individual servings that are great for a meal on the run.  It has everything you expect from a classic chicken pot pie; flaky crust, a multitude of vegetables, and chicken.  This version makes it into a meal that is not only time saving but perfect for a weeknight meal.  I love the fact that I can still serve my family a healthy, well rounded, and flavorful meal that didn’t take hours to prepare.  The next time you’re craving a classic comfort food but you’re short on time try these turnovers.  They’ll be a regular on your menu. 

Chicken Pot Pie Turnovers

Ingredients:

2 Tbsp butter
1/2 Cup white wine
1 Cup chicken stock
1 Egg
1/2 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
Kosher salt and freshly ground black pepper
2 Cloves garlic, minced
2 Tsp dried thyme
1 Tbsp flour, plus more for dusting
1 Tsp Dijon mustard
1/2 Cup frozen peas
1 1/2 Cups cubed or shredded cooked chicken
1 Sheet frozen puff pastry, thawed

Directions:

Preheat oven to 375.

Melt butter in a large saute pan over medium heat. Add the onions, carrots, and celery and season with salt and pepper, to taste, cook until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Stir in the flour and cook another 1-2 minutes. Increase the heat to medium-high, add the wine to deglaze the pan, be sure to get any bits up off the bottom of the pan (it just adds more flavor!). Whisk in the stock and Dijon mustard and combine. Add the peas and chicken and cook on a very low simmer until the sauce thickens into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20%. Place the squares on a lightly greased baking sheet and spoon the filling in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). To finish the edges, press with a fork, this will seal the edges as well as create a decorative border.  Place the egg in a small bowl and add a splash of water, whisk together to make an egg wash.  Brush the top of each turnover with the egg wash. Cut a small slit in the top of each turnover to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe source: Melissa D’Arabian via Food Network

From Scratch Green Bean Casserole

by Leave a Comment

I have long been a fan of green bean casserole.  For as long as I can remember the green bean casserole with the cream soups have been a staple at every Thanksgiving and Christmas meal.  Now while there is absolutely nothing wrong with that version of green bean casserole (it is popular for a reason, right?), it is always nice to try a new spin on a classic.  That’s exactly what this casserole is, a new spin on a traditional classic.  Since this dish holds a special place in my heart I literally jumped for joy when the opportunity presented itself for me to make this version of green bean casserole for Christmas.  I have been eyeing this recipe for quite some time so I was very excited to finally have a reason to make it.

This version of green bean casserole is slightly different than the one I have made before.  The previous version not only called for a homemade cream of mushroom soup, but for homemade fried onions as well.  This recipe, however, utilizes the classic canned fried onions, which I am very fond of, but paired them with a buttery, seasoned bread crumb mixture.  Spreading this buttery, fried onion mixture on top of fresh, crispy-tender grean beans tossed in a creamy, homemade mushroom soup is the epitome of deliciousness. 

Though this recipe is slightly more involved than the traditional green bean casserole, it is still quite simple to make.  Blanch the green beans, make homemade mushroom soup and assemble the casserole.  This casserole portion can even be prepared in advance and refrigerated for up to a day.  I can honestly say I think this is one of my new, favorite side dishes that I won’t only enjoy on Thanksgiving or Christmas but year around.  I think next time I will merge the two recipes by utilizing this cream of mushroom soup, but lightly dredging shallots, frying them and then mixing them with the buttery, bread crumb topping.  Sounds delicious to me, I’ll be sure to let you know how it turns out!  Be sure to have this recipe at your next family or holiday gathering.          
Green Bean Casserole

Ingredients:

For the topping-

4 Slices white sandwich bread
2 Tbsp unsalted butter, room temperature
1/4 Tsp salt
1/8 Tsp ground black pepper
3 Cups (canned) fried onions (about 6 oz)

For the beans and cream of mushroom soup-

2 Pounds fresh green beans, ends trimmed and halved
3 Tbsp unsalted butter
1 Pound baby portabello mushrooms, cleaned, stemmed and sliced
3 Medium cloves garlic, minced (about 1 Tbsp)
Ground black pepper
3 Tbsp all-purpose flour
1 1/2 Cups low-sodium chicken broth
1 1/2 Cups heavy cream

Directions:

For the topping-

Tear the bread slices into quarters.  Place the bread, butter, salt and pepper in a food processor and pulse until corse crumbs form, about ten 1-second pulses.  Transfer to a large bowl and set aside.

For the beans and cream of mushroom soup-

Preheat oven to 425.

Prepare an ice bath by filling a large bowl with ice water, place near the stove.  In a large dutch oven, or large stock pot, bring 4 quarts of water to a boil.  Add 2 tablespoons of salt as well as the beans.  Allow water to come back to a roaring boil, reduce to a simmer and allow to cook for 6 minutes, until beans are light green and crisp-tender.  Drain the beans and immediatley immerse into the ice bath to stop the cooking process.  Remove from water and place on a paper towel lined cookie sheet to dry.

Meanwhile, add butter to the dutch oven and melt over medium-high heat.  Once the foaming has subsided add the mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper.  Cook about 6 minutes; until the mushrooms have released their moisture and the liquid has evaporated.  Stirring constantly, add the flour and cook for an additional minute.  Continuing to stir constantly, add the chicken broth and bring to a simmer.  Add cream, reduce heat to medium and continuing simmering for about 12 minutes, until the sauce has thickened and reduced to about 3 1/2 cups.  Taste and adjust seasonings as needed.

Place the green beans back in the dutch oven and stir to combine the soup with the beans.  Once the beans are evenly coated, transfer the mixture to a 9×13 (3 quart) baking dish.  Mix the fried onions with the bread crumb mixture and sprinkle evenly over the top of the beans.  Place in oven and bake for about 15 minutes, or until the soup is bubbling and the top is golden brown.  Serve immediately.

*To make this ahead of time, make the breadcrumbs, store in the refrigerator and combine with the onions right before baking. The beans and cooled sauce can be combined in a baking dish and stored, covered, up to 24 hours before serving. To heat, simply remove the cover and bake at 425º for 10 minutes and continue baking as directed.
*The recipe can easily be halved just bake it in an 8-inch square (2 quart) baking dish. Reduce the cooking time for the soup to 6 minutes, rather than 12, (1 3/4 cups) and the baking time to 10 minutes.

Recipe source: The Cook’s Illustrated Cookbook

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

by Leave a Comment

The past few weeks have been incredibly busy.  Not only am I preparing for Christmas, but I had the privilage of making a wedding cake for a co-workers daughter, and I have also been preparing for Tucker’s 2nd birthday (there will a post about that soon!).  If you’re wondering, the wedding cake turned out wonderful.  The bride wanted a simple cake; white cake with buttercream, and wanted a very simple desing.  The end result was simple, elegant and beautiful.  I will post pictures soon.  So needless to say the past few weeks have been complete chaos, but an absolute blast.  Since I’ve been so wrapped up in wedding cakes and birthday planning, my blog has suffered a little bit.  So for all of you still out there, waiting on the next delicious dish to be posted, I appreciate your patience.  I am back and I think this recipe is the perfect recipe to start back with!

Cranberries are typically associated with the holidays, and mostly thought of as being served as a side.  Well, in this dish they are still a side but they are so much more than that canned jellied stuff that is placed on your Thanksgiving or Christmas table.  This cranberry-pecan salsa is amazing!  It’s sweet, tangy, spicy and crunchy.  The quesadillas are just as amazing.  The meaty, butteriness of the mushrooms with flavors of both the goat cheese and the pepper jack cheese make for a delicious and hearty meal.  Topping the quesadillas with the salsa is the perfect combination of multiple flavors.  I think each bites hits every sensor on your palate.

I can honestly say that this has been one of my favorite meals lately.  It’s something different and out of the norm for us.  While the flavor combinations are different, and something I don’t think I would personally pair together, they marry so well together and make for a delicious and healthy meal!  Spencer enjoyed this as well as Tucker.  He’s wasn’t a huge fan of the salsa but he had his share of quesadillas and then some.  While we enjoyed this as a main dish for supper one night, this would make a wonderful appetizer. 

This would be a perfect and festive appetizer to add to your Christmas spread of appetizers.  The quesadillas are easy to eat and the cranberry-pecan salsa would add a festive touch of color to any table. 

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Ingredients:

Cranberry-Pecan Salsa-

1/2 Cup whole pecans
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1/3 Cup sugar
1 Tbsp dijon mustard
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper
2 Cups fresh cranberries
1 Shallot, diced
1 Jalapeno, seeded and minced (optional)

Wild Mushroom and Goat Cheese Quesadillas-

6 Tbsp unsalted butter
1 Yellow onion, coarsly chopped
1 1/2 Pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 Pound cremini mushrooms, sliced
4 Cloves garlic, minced
1 Tsp Kosher salt
2 Tbsp Worcestershire sauce
2/3 Cup dry white wine
1/2 Tsp ground white pepper
8 8-in flour tortillas
2 Cups (8 ounces) shredded monterey jack cheese
3 Cups (15 ounces) crumbled fresh goat cheese

Directions:

For the cranberry-pecan salsa-

Combine the vinegar, olive oil, salt and pepper, sugar, mustard, orange zest and juice in a food processor and pulse to combine, about 30 seconds.  Add the cranberries, shallots, and jalapeno and pulse to coarsley chop.

Transfer to a bowl, cover and refrigerate until ready to serve.  Fold in pecans before serving.

For the Wild Mushroom and Goat Cheese Quesadillas-

Preheat oven to 350.

Melt butter in in a sauce pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt and worcestershire sauce and saute an additional 5 minutes.  Add the white wine and pepper and cook until most of the liquid has been absorbed, about 5 minutes.

While the mushrooms cook, coat a grill pan, griddle or skillet with cooking spray and pre-heat on high.

Lay a tortilla flat on the cooking surface and sprinkle with 1/4 cup monterey cheese over the whole tortilla.  Top half of the tortilla with 1/3 cup of the mushroom mixture, then sprinkle with thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until lightly browned and crunchy, then flip and cook until the other sided has browned.

Transfer to an oven-safe plate or pan and place in oven to keep warm until serving.  Repeat with remaining tortillas.  To serve, cut each tortilla into 3-4 wedges and serve with salsa.

Recipe source: Pink Parsley originally from The Pastry Queen Christmas

Sauteed Andouille with greens and polenta

by Leave a Comment

When I came across this recipe on Elly’s blog I was instantly drawn in and after reading her post I knew this was a recipe that I had to try for myself.  Not only did the beautiful picture of the colorful meal draw me in but the list of ingredients, themselves, won me over as well.  When Elly initially made this dish she made a few adaptations for various reasons, but mainly because she didn’t have some of the ingredients on hand.  I made this recipe using Elly’s modifications, since I had everything in her version already in my pantry.

To me, this recipe seems like it’s a true, cozy and comforting meal.  There is just something about the earthy greens, vibrant red peppers, sausage and polenta encompasses all the flavors of fall and winter.  This meal is one that is full of many different flavors and textures and when combined it’s the perfect mix of crunchy, chewy, creamy, salty and cheesy. 

The simplicity of this meal only made it that much more appealing.  If you’re like me, you can never have too many meals stashed away that are not only delicious, but healthy and quick as well.  This is definitely one meal that I will make over and over and that will be stashed with my “go to” quick, week night meals.  Not only was I please with the outcome, but Spencer and Tucker were as well.   

Sauteed Andouille with Greens and Polenta

Ingredients:

1 large bunch collard greens, thick stems removed, chopped into 1″ pieces

3/4 lb. andouille sausage, sliced
1 Small onion, halved and thinly sliced
1 Red bell pepper, thinly sliced
2 Cloves garlic
1/4 Tsp crushed red pepper
2/3 Cup cornmeal
3/4 Cup milk
1 1/2 Cups chicken broth, divided
3 Oz sharp white cheddar, shredded
1 Tbsp butter

Directions:

Bring a large pot of salted water to a boil. Add the collards and simmer until tender, about 6-8 minutes. Drain well.

Place a large sauté pan over medium-high and add the sliced andouille sausage directly to the hot pan. Cook until nicely browned, about 4 minutes. Remove from pan with a slotted spoon. Stir in the onion and bell pepper, and cook until tender. Add the garlic, crushed red pepper, sausage, and the cooked collards. Stir until the collards and sausage are reheated.

Meanwhile, make the polenta. Place the milk and 1 cup of chicken broth in a medium suacepan and bring to a boil over medium heat. Slowly add the polenta, whisking to incorporate and prevent any clumping. Reduce the heat to low and continue cooking until the mixture has thickened and the cornmeal is soft, stirring frequently. If the mixture gets too thick, add additional chicken broth.

Once the polenta is cooked remove from the heat.  Stir in the cheese and the butter. Season the polenta with salt and pepper to taste.

Spoon the andouille sausage and greens over the polenta and serve.
 
Recipe source: Elly Says Opa originally from Real Simple

Balsamic Glazed Mushrooms

by Leave a Comment

After I posted the classic steak I was suprised at how many emails I recieved requesting the recipe for the mushrooms I served as a side.  Your wait is over!  Here is the recipe for the balsamic glazed mushrooms!

These were as equally delicious as the steak and just as simple to prepare.  These mushrooms were the perfect compliment to the simple flavors of the steak.  The balsamic glaze introduced a whole new depth of flavor to the meal.  And I have to mention the garlic; I love the combination of garlic and mushrooms.  I don’t know what it is about that combination, but they definitely are a match made in heaven.  The garlic with the balsamic glaze really compliments one another and makes a perfect sauce for the mushrooms.

These mushrooms are simple yet elegant.  Perfect for a quick side dish but impressive enough for company.  Serve this with any steak and add a simple salad and you have the perfect meal!

Balsamic Glazed Mushrooms

Ingredients:

11 oz. chesnut mushrooms
2 Cloves garlic
1 Pat butter
2 Tbsp balsamic vinegar
Sea salt and black pepper, to taste
1 Tbsp olive oil

Directions:

Place a large frying pan over medium-high heat. 

Gently wipe mushrooms with a damp paper towel to clean.  Remove and discard the stems.  Mince the cloves are garlic.

Add olive oil to the pre-heated pan and allow to warm for a few seconds.  Add the mushrooms, and place in a single layer in the pan.  Fry the mushrooms for about 5 minutes on one side, then turn them over.  Add the garlic and salt and pepper and stir the mushrooms to coat.

Once the mushrooms begin to soften and the garlic begins to golden, remove the pan from the heat.  Add the butter and balsamic vinegar, allow the butter to melt and stir to coat the mushrooms in the glaze.

Recipe source: Jamie Oliver-Jamie’s 20 Minute Meals  

Pumpkin Penne with Arugula, Mushrooms and Romano

by Leave a Comment

I am an avid lover of pumpkin desserts; give me a pumpkin truffle, cupcake, or pastry and I’m good.  Well, let’s face it give me anything sweet involving pumpkin and I’ll be very content.  Savory pumpkin dishes however, I’m not so sure about.  I see recipes from time to time that sound interesting but I’m not as likely to make.  I’m trying to be more open minded and incorporate new recipes in my collection, and that includes more savory pumpkin dishes. 

I came across this recipe on Elly’s website; it sounded interesting and it really intrigued me.  The recipe incorporated many things I love; mushrooms, garlic, arugula and how could you go wrong with cheese and pasta?  I knew this dish couldn’t disappoint since it utilized so many different foods that I love.  And I was right, it was delicious.

The sauce was thick and creamy, cheesy but not overly cheesy.  The arugula, sage and mushrooms all added a wonderful earthy flavor as well as a splash of color.  The use of pumpkin was minimal but each bite had a subtle hint of pumpkin flavor.  I love the sharpness and saltiness that the cheese added, as well.  The starchy, whole wheat pasta served as a wonderful canvas to display all these different flavors and textures.

This meal was completely satisfying and filling.  The mushrooms added much substance and heartiness to the dish, we didn’t even miss the meat!  This was definitely a winner!  The entire family enjoyed it.  Tucker even went back for seconds!      

Pumpkin Penne with Arugula, Mushrooms and Romano

Ingredients:

1 lb penne or other short pasta (I used whole wheat)
1 Tbsp olive oil
3/4 lb cremini or porotbello mushrooms, sliced or chopped
1 Large onion, cut in half and then thinly sliced
4 Cloves garlic, minced
1/2 lb arugula or spinach
2 Tsp chopped fresh sage, plus optional fresh sage for finishing
1 (12 oz.) Can evaporated milk
1/2 Tbsp cornstarch
1/2 Tbsp water
1/2 Cup pumpkin puree
3/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp freshly grated whole nutmeg
2 oz Pecorino Romano cheese, grated

Directions:
Bring a large pot of water to boil and add the pasta. Cook until al dente.

Meanwhile, make the rest of the dish. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the mushrooms, onion, and garlic. Cover and cook 3 minutes. Uncover and stir in the arugula. Cook for an additional 5 minutes or until vegetables are tender and arugula has wilted, stirring occasionally.

Combine milk and sage in medium saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and water and add to the milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Whisk in the pumpkin. Remove from heat and add salt, pepper, nutmeg, and cheese.

Add pasta and sauce to mushroom mixture. Toss well to combine. Top with additional sage, if desired.

Recipe source: seen on Elly says Opa originally from Cooking Light

Low Fat Chocolate Zucchini Muffins

by 1 Comment

Who doesn’t love a muffin?  And, I mean, what’s not to love?  They are delicious, and they are small and portable so they can easily be enjoyed on the go.  They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat!  For a while I was on a muffin kick, and I had muffins up to my ears.  It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together?  I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients.  I’m always up for new things and figured I should give this recipe a try.  Boy am I glad I did!  These muffins were delicious.  They were crumbly, moist and full of flavor from both the zucchini and the chocolate.  While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast.  Plus, with the chocolate in there you almost forget these are low fat…and even good for you! 

I know this recipe sounds kind of if-y…zucchini and chocolate?  But I promise you will not be upset you tried these.  If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there.  I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door.  These make a great breakfast but also are perfect for a snack when you need a pick-me-up.   

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt.  Add the chocolate chips and stir gently to combine.  Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine.  Add the zucchini and mix until incorporated.  Slowly pour in the flour mixture and mix on low until blended.  Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean.  Cool for about 10 minutes, then remove to cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Chicken with Tomato Herb Pan Sauce

by 1 Comment

This recipe has been featured on multiple blogs lately, so I was really interested to see what all the hype was about and to see if it lived up to all the hype it was creating.  I knew I couldn’t go wrong with this recipe since it does include two of my favorite things: chicken and tomatoes.  I love chicken; it’s easy to cook and it’s a blank canvas if you’re in the mood to be creative and make your own recipe.  Tomatoes are a favorite of mine too; they are full of flavor and sweetness and there is nothing better than a vine ripened tomato.  I love how the flavor of tomatoes can be varied by different cooking methods and how they take on or compliment the flavor of anything they are paired with. 

This recipe is simple and yet so elegant.  The tomatoes, oregano, garlic and butter form such a wonderful pan sauce; it’s so good I could eat it by itself.  The chicken was full of flavor and cooked to perfection. Pan frying the chicken takes this dish to a whole new level and adds another layer of texture and crunch.  Pairing the chicken with the tomato pan sauce creates such a lucious and flavorful dish and it will literally leave you longing for more.  I am imagining all of the flavors now, and I can just taste it!  This is definitely a recipe that you must try.  I kept the sides simple; roasted apsaragus and garlic infused rice.  It’s easy enough for weeknight cooking but impressive enough to serve for guests.   

Chicken with Tomato Herb Pan Sauce

Ingredients:

2 1/2 Tbsp unsalted butter, at room temperature
1 Garlic clove, minced
1 1/2 Tsp chopped fresh oregano
1/2 Tsp sweet paprika
1/8 Tsp garlic powder
Salt and freshly ground black pepper
2 Tbsp all-purpose flour
2 Boneless, skinless chicken breasts
2 Tsp olive oil
2 Cups cherry tomatoes (11-12 ounces)
1 1/2 Tablespoon chopped fresh parsley

Directions:

Preheat oven to the lowest temperature possible. 

In a small bowl, mix together the butter, garlic, oregano, paprika, and 1/2 tablespoon parsly.  Season to taste with salt and pepper and set aside.

Place flour on a small plate.  Season with salt, pepper and garlic powder and mix together.  Butterfly each chicken breast.  Working with one piece of chicken at a time, press both sides into the flour mixture.  Continue until all pieces are coated.

Place 1 1/2 tablespoons of the herbed butter mixture in a large skillet and place over low-medium heat.  Once butter is melted add the chicken and sautee until golden brown.  Flip the chicken and sautee for an additional 3 to 4 minutes.  Remove chicken from the skillet and place on a baking sheet.  Place baking sheet in the oven to keep chicken warm while making the sauce.

Increase heat to medium/high heat and add the tomatoes.  Cook, stirring occassionally, until they begin to char and burst, about 5 minutes. 

Recipe source:  Very slighty adapted from Cook Like A Champion, originally from Bon Appetit, July 2011
                    

→←