Lime Chicken

On Monday I started a new job that keeps me much busier!  I'm still here and will post, but Jen may be taking the lead for a while while I make lots of costumes.

I don't repeat recipes very often.  I love trying new things too much.  But this one has quickly become a favorite that I repeat at least once a month (which is a lot for me).  This recipe stems from my mother-in-law, who is a fantastic cook.  My husband loves this dish and soon after we got married he requested this recipe from his mother so I could make it.  I too have fell in love with it!  So simple, easy and delicious!

Lime Chicken

4 chicken breasts, boned and skinless
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil
2 limes juiced and zested
1/2 c. butter

Pound the chicken until it is tender and the same width in all places.  (I don't have a meat tenderizer, so I improvise and use the handle of the large knife I use to cut the chicken.  I know, fancy.)  Cut into bite sized pieces.

Heat oil in medium sized skillet until sizzling hot (on my stove I turn it to medium high).  Once the pan is hot, slide the chicken in the pan and sprinkle with salt and pepper.  Sauté for 3-4 minutes on each side or until golden brown on all sides.  Check to see if the middle is done.  By this point mine is usually done, but if it is not done, turn heat down to low and cover and cook until the middle is white.

Once chicken is done, remove from pan and keep warm.  A bowl covered in tin foil should work.

Add lime juice to skillet now on medium low.  Cook until just boiling.  Add butter and cook until sauce turns opaque.  Add lime zest and spoon over chicken.

Enjoy!

Note: If you don't thaw your chicken before cooking, I highly recommend doing so.  I have recently become a convert to thawing chicken.  It produces much tender chicken.  It does take a little planning, but is so worth it.

The Best Whole Grain Banana Muffins

The other night after dinner was cleaned up I decided that I really needed muffins.  I had some brown bananas on the counter, homemade applesauce from Sunday, a bit of yogurt that needed to be used up, and freshly ground flour, so I went in search of a recipe.  These were the perfect solution.  I really love the other banana muffins on this blog, but I made these a few nights ago and fell in love.  These ones are a little heartier yet still moist and have chocolate!  The original recipe doesn't have any butter in it, but what is life without butter?  I'm pretty sure butter is my favorite food group, so be proud of me for only adding a touch of butter.

2 over ripe bananas, mashed
1/4 cup lightly packed brown sugar
1/2 cup plain greek yogurt
1 egg
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla
1 1/2 cups whole wheat flour (I strongly recommend white wheat, not to be confused with white flour, explained more in this post)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips
1 tablespoon butter, melted

1. Preheat oven to 375 degrees.  Lightly grease a 12 cup muffin tim.

2. Mash/ mix together bananas, brown sugar, yogurt, egg, applesauce, and vanilla.

3. In a smaller bowl, whisk together dry ingredients, including chocolate chips.  If you are using store bought flour, be careful to measure the flour with a light hand.  Freshly ground wheat is much lighter than store bought wheat flour.

4. Lightly fold dry ingredients into banana mixture.  When there are still dry streaks, add melted butter and stir until just combined.  There should still be a few lumps.

5. Spoon the batter into muffin cups.  Bake for 18 minutes or until a toothpick inserted into the middle comes out clean.

6. Remove the muffins from tin, and allow to cool.  Enjoy!

Adapted from Mel's Kitchen Cafe.

Butternut Squash, Spinach, and Penne Pasta

I love me a good one pot meal, and this one is probably my favorite.  When butternut squash goes on sale in the fall, this is one of the first things I make.  The butternut breaks down just a bit and combines with the broth and starches from the pasta to create a silky sauce.  It isn't a super saucy dish, but it also isn't dry.  Pair this with a salad, some fresh fruit, and maybe crusty bread and you have a great meal!

1 onion, minced
2 cloves garlic, minced
1 pound Italian sausage
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
12-16 oz penne pasta (I always use whole wheat)
1 butternut squash, peeled and diced
3 cups baby spinach, roughly torn or chopped
1 teaspoon dry sage
1 cup shredded mozzarella cheese
Parmesan cheese for serving

1. In a large pot, add sausage, onion, garlic, salt, and pepper.  Cook over medium heat, breaking up the meat into small piece, and cook until sausage is cooked through, 5-7 minutes.  Scrape the mixture onto a plate and return pot to the stove.

2. Add the chicken broth and pasta and bring to a boil.  Reduce heat to a simmer and cook for about 8 minutes, stirring occasionally.  Stir in butternut squash and simmer until squash and pasta are almost tender.  If it starts to get dry add more broth or water.

3. Add spinach, sage, cheese, and sausage mixture and cook for another minute or two, until spinach is wilted and cheese is melted.

4. Serve in shallow dishes and garnish with fresh Parmesan.

Adapted from Mel's Kitchen Cafe.

Flat Bread

This bread is comfort food at its finest.  I can start this and have it out of the oven in 15 minutes, which is pretty great if you ask me.  Now just because it is fast, doesn't mean this is some mediocre recipe.  It is so good!  I am not one to sacrifice taste for time, and this bread is fantastic and who doesn't love hot bread strait from the oven?  Baking it at 500 degrees really does some pretty magical things to both the taste and time.

2 1/4 teaspoons yeast
1 cup warm water
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
2-3 cups flour

1. Preheat oven to 500 degrees.

2. Combine all ingredients in a bowl.  Start with 2 cups of flour and knead ingredients together.  I usually start out with a spoon and end up using my hands.  Add more flour until it the dough isn't too sticky.  You should be able to handle the dough without it sticking to your hands too much.

3. Spray a cookie sheet with cooking spray and roll out the dough directly on the cookie sheet.  Bake for 6-8 minutes, until slightly brown on top.

4. Remove from oven and rub with a little butter, sprinkle on a little garlic salt, and cut into squares.

Very slightly adapted from 71toes.com.

Lentil Tostadas

I found this recipe on a blog that no longer exists, The Lovely Cupboard.  Actually now that I think of it, perhaps my mom found it.  Either way, we made it for dinner together one night and loved it!  Lentils are cheap, healthy, filling and delicious.  This could make for a great college student meal because of all those factors (hint to my little brother).  If you think lentils are weird, this is a great starting point.  The lentils are infused with so much flavor you won't even think about the fact that you're eating lentils.  Try it.  You may like it!

Lentil Tostadas

2 cups water or chicken broth (I use broth)
1/2 of a large onion, chopped
3 cloves of garlic, minced
1/2 Tbs. olive oil
1/2 cup cilantro
1 cup dried lentils
1 Tbs. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
2-4 Tbs. lime juice (I like 4, but some may not like lime as much as I do)
3/4 tsp. salt

Bring water or chicken stock to a boil.
In the olive oil saute the onion until it starts to soften then add garlic. Cook until the onion is translucent and you can smell the garlic. Mix in the cilantro.
Once water has boiled, add lentils, cumin, chili powder, cayenne pepper and onion mixture to the pot. Allow to boil for 2 minutes, then reduce heat to low. Simmer, covered, for 40 minutes. Stir occasionally.
Remove lentils from heat. Drain any excess liquid from the pot. Add the lime juice and salt. (Do not add these before cooking or they will cause the lentils to harden.)

Mash about 1/4 of the lentils against the side of the pot and stir with the whole lentils. This makes it spread easier on the tostada shells.
Spread on tostada shells or warmed corn tortillas. Top with avocado, chopped tomato, corn and lettuce.

Hamburger Buns

Who gets excited about hamburger buns?  No one right, well its because they have never  had mine before.  These are perfect.  They are sturdy enough to hold your burger, but still have that melt-in-your-mouth feature we all love about homemade bread.  These are about 1000 times tastier, 100 times healthier, and 10 times cheaper than their store bought counter parts.  They only rise once, making them come together pretty quick.  Whip a batch of these black bean burgers and you have a quick, tasty, fantastic meal.

1 cup milk
1/2 cup water
1/4 cup butter
3 cups whole wheat flour*
1- 1 1/2 cups white flour**
2 1/2 teaspoons yeast
2 tablespoons sugar
1 1/2 teaspoon salt
1 egg, slightly beaten

1. Warm milk, water, and butter on the stove or in the microwave until it is the temperature of a warm bath, not hot or it will kill your yeast.  The butter will probably only be partially melted.  Stir mixture until completely melted.

2. I did the rest of this in my kitchen aid, but you can also do it by hand in a large bowl.  Add milk mixture to the bowl of mixer.  Add dry ingredients starting with only 1 cup of the white flour.  Mix until ingredients are well combined.

3.  Add the egg and mix for another minute or two.  This will be a sticky dough, which makes for lighter buns.  If the dough is still extremely sticky, gradually add some or all of the remaining 1/2 cup of flour.

4. Lightly flour the counter and dump the dough out.  Rub a little oil or butter on your hands.  Divide the dough into half, then half again.  At this point you should have four pieces of dough about the same size.  Take each or those pieces and divide them into two or three pieces, depending on if you want smaller or larger buns.  I wanted smaller buns, so I made a total of 12 buns.  Form into flat disks.  I shaped them like I do my rolls, then smashed them a little flatter between my hands.  They will puff up in the oven.

5. Set them on a greased cookie sheet and cover with a clean dish towel.  Let them rise for 30-40 minutes.  Mine didn't look like they changed much in size during that time, but did most of their puffing up in the oven.

6. Bake at 400 for 12-14 minutes.

*As I discussed more at the bottom of this post, I almost exclusively use freshly ground white wheat.  White wheat gives baked products a much lighter texture and flavor.

**The amount of flour you use will vary based on altitude, temperature, and humidity.  You will know when to stop adding flour based off sight, touch, and practice.

Adapted from Pennies and Pancakes.

Strawberry Lemonade

Yesterday was my husband's birthday.  Of course we celebrated with lots of good food.  What other way is there to celebrate?  We had fajitas for dinner with this delicious strawberry lemonade and Hawaiian bread for "dessert."  It was perfect.  I'll post those recipes sometime soon.

My husband loves berry lemonades.  This strawberry lemonade was not originally on the menu, but we had zested lemons and a carton of strawberries begging to be used.  When I saw those, I knew I could use up food that badly needed to be eaten and make my husband very happy.  And thus this utterly delicious strawberry lemonade was born!  It's way better than the powder stuff.  Better for you, for the taste buds and really easy and quick to make.  That's a win-win-win.

Strawberry Lemonade
Makes about 6 glasses of lemonade

1 1/2 cups fresh squeezed lemon juice (you could use the store bought kind, but this will taste better)
3/4 cup granulated sugar
1 1/2 cups sliced strawberries
6 cups cold water

Blend the lemon juice and sugar in a blender for 30 seconds to make sure the sugar is fully incorporated.

Now toss the strawberries in the blender and pulse until you achieve your desired consistency.  Last night we went completely smooth and after that we decided we like it more chunky.

Pour into a pitcher and add 6 cups of cold water (you may want to taste it at 4 cups so you can decide how much you want to dilute it).  Mix well and enjoy!


Highly adapted from Mel's Kitchen Cafe.

Homemade Taco Seasoning

Saturday I made up a batch of homemade taco seasoning.  Have you ever read the ingredient list on the back of one of those taco seasoning packets?  I really try to avoid artificial ingredients and store bought taco seasoning is full of them!  This is also so much cheaper than the store bought version.  I made a half batch to test it on Saturday, and it tasted a lot better than the store bought taco seasoning.

2 tablespoons chili powder
2 1/2 teaspoons garlic salt
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 tablespoon cumin
1/2 teaspoon pepper
1 teaspoon cornstarch

1. Mix all ingredients together and store in a jar.  Since this doesn't have all the fillers that are in the store bought taco seasonings I usually use about 1 heaping tablespoons to replace one of those taco seasoning packets.

I recommend storing this in a glass jar, and not just because I love mason jars (which I do), but rather because if this is stored in plastic, the plastic will absorb the flavors and mingle with any items nearby.

Adapted from Mel's Kitchen Cafe.

Garden Pasta

My cousin Emily introduced me to this idea.  You pretty much top your pasta with your garden, hence the name.  The vegetables below is what I usually use, but feel free to change it up.  I like this as a meatless meal, but I have added some chicken when I feel the need for some protein.  The butter adds a richness to the pasta and the Parmesan adds this subtle saltiness.  Yum!  This is kind of a no recipe meal, but I'll write it down, so you can enjoy this pasta goodness.

1 teaspoon olive oil
1 onion
3-4 carrots
1 green bell pepper

1 red bell pepper
2 zucchinis
1 yellow squash
2-3 cloves garlic
1 can diced tomatoes
1 can corn
4-6 tablespoons butter
Angel hair pasta (I like whole wheat angle hair)
Parmesan cheese for serving

1. Start by slicing, chopping, or dicing all the vegetables.

2. Heat the oil in a large skillet to medium heat and add the onion and carrot.  Saute for a few minutes until they are just starting to soften.

3. While the vegetables are cooking, boil water and cook the pasta.

4. Add the garlic and saute for just a minute and add the rest of the fresh vegetables.  Cook until they are starting to soften.

5. Drain pasta, reserve a small amount of the pasta water.  Toss the pasta with a little bit of olive oil to keep it from all sticking together.

5. Add the un-drained tomatoes and drained corn.  Stir heat until heated through.  Add butter and stir until melted.  Add a couple teaspoons of the pasta water to the vegetables.  The starch in water adds a silkiness to the sauce.

6. Serve angel hair topped with vegetables and Parmesan.  Enjoy!

Easy Focaccia Bread

It's no secret that I love bread and homemade bread is my absolute favorite.  But as a busy working lady I don't have much time to make bread since it has to rise for so long - that is, unless we want bread at 10:30 pm.

Enter my new favorite way to make bread.  The ridiculously easy, no-knead crusty bread recipe from Simply So Good.  You mix together flour, salt, yeast and water in about two minutes and then let it rise overnight.  I let it rise all night and all day and then cook it with dinner.  It is so easy.  You don't even need to take out your Kitchen Aid.  Also, it seems impossible to mess this up.  If you are afraid of yeast, this is a good place to start.

Another awesome thing is that this dough is incredibly versatile.  I've made it into artisan bread, pizza dough and now focaccia.  Each way has been incredible.  This focaccia is amazing because it doesn't have to rise again so it's a quicker bread option.  Also, who doesn't love bread topped with cheese and spices?

Easy Focaccia Bread
Makes 1, 8 x 8-inch focaccia.

3 cups all-purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups lukewarm water

1/4 cup olive oil

For the topping:
Seasoning Salt
Rosemary
Basil
Oregano
Garlic Powder
Shaved Parmesan Cheese
(Anything your heart desires)


In a large mixing bowl combine flour, yeast and salt.  Stir in water.  Mix until all the ingredients are combined.  Do not over mix.  Cover with plastic wrap and let stand for 12 - 24 hours.  (I usually mix mine together right before I go to bed and let it sit until dinner time.  If it sits a little bit longer though it is nothing dire.)

When ready to bake, heat oven to 450 degrees.  Cover the bottom of an 8 x 8-inch square pan with olive oil. (I've had problems with it sticking in some pans, so now I always line the bottom with a square of parchment paper and then pour the olive oil on top.)

Scrape dough out of the bowl (it will be very sticky) directly into the prepared pan.  Press the dough lightly to spread out.  Don't overwork or squish it.  You want the air pockets.  Just gently press your fingertips all over it to spread it and dimple it.  I dip my fingers into the olive oil on the bottom so they don't stick.

The toppings is where you can get creative.  I placed Parmesan shavings on and then lightly sprinkled on seasoning salt, rosemary, basil, oregano and garlic powder.  You can do any combination you would like.

Cover tightly with aluminum foil and bake for 25 minutes.  Remove foil and bake for an additional 20 minutes or until golden.

It will be crispy when it first comes out of the oven. If you prefer a softer bottom, I recommend covering it with tinfoil again and letting it sit for a few hours. It tastes delicious either way!

Adapted from Simply So Good

Lasagna Soup

Jen made this first with a friend and told me how much she liked it.  I knew I had to try it.

When I invited friends over for dinner the other day I thought this would be the soup to make.  I love making soup for company because I can make it in the morning or the night before and it still tastes delicious when it's reheated.  Perfect since I don't get home from work until close to 7 pm.

I confess, I had never made it before I served it to my guests, but luckily it turned out great!  I have a serious addiction to trying new recipes, even when I have company over.  Some call me brave for doing so.  I just say I'm a slave to my addiction for new food and flavors.  But really, this recipe seemed pretty safe!  All the ingredients are normal.  It's just lasagna in a bowl.  How could that go wrong?  And it didn't.  In fact, it went very, very well.  I'll be making this again.

(I forgot to take pictures of the soup all assembled, so you'll have to forgive only process photos for now.)

Lasagna Soup
Serves 6

Soup:
3/4 pound Italian sausage
1 medium yellow onion, chopped
4 cloves garlic, finely minced or pressed through a garlic press
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper
3 tablespoons tomato paste
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14.5-ounce) can diced Italian style tomatoes, undrained
2 bay leaves
4 cups chicken broth
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
1/2 pound shell or other noodles, cooked and drained

Cheese topping:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil

In a large pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft, about 5-7 minutes. Drain any excess grease, if desired.

Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).

Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.

For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.

To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture.

Note: Do not cook the noodles in the soup or store them together.  According to Jen, the noodles get huge and weird.  It's worth it to keep them separate.  

Cheese Mixture

Adapted from Mel's Kitchen Cafe.  I added more tomatoes and less broth, halved the meat and eliminated the sprinkling of mozzarella on top.

Black Bean Salsa

This is a fantastic appetizer that is loved anywhere I bring it.  The lime and cilantro add a freshness to it.  Even though balsamic vinegar may sound a little strange, it adds a subtle sweetness and depth to the dip.  If you really want to take it up a notch, try adding a diced avocado.

2 cans black beans drained
1 can corn drained
1 red bell pepper chopped
3-4 green onions chopped
1/4 cup chopped fresh cilantro
3 garlic cloves minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons lime juice
1 teaspoon seasoning salt
1/4 teaspoon pepper

Tortilla chips for serving.  I love this with the hint of lime chips, but any tortilla chips work.

1. Mix all ingredients together in a bowl.

2. Chill for at least an hour.

3. Serve with tortilla chips

Adapted from Taste of Home.

A Few Kitchen Tips

In my last year at the U, I took a world foods class.  It wasn't your typical cooking class.  It was an interesting mix of cooking, lecture, anthropology and science.  I loved it.  Because the class was so large and the way the class was set up we only cooked a few times.  But the few times I did, it was very enlightening.  As the chef and teacher cooked we got to help them and they would share all sorts of kitchen tips with us.  Here are a few of my favorites:

How to Keep Cilantro

Cilantro stays fresh much longer when you store it like a bunch of flowers.

Cut off the ends of the cilantro up to about 1/2" and place in a glass of water.

Make sure there aren't any cilantro leaves in the water.  Like the leaves of flowers, if they sit in the water they can decay and cause bacteria in the water.

Put a produce bag around the cilantro to create a little greenhouse.

Keep in the door of your refrigerator.  That area is a little warmer than the rest of the fridge and is the best place for cilantro to thrive.

Every few days trim off the ends of the cilantro. (That is if you make time for that.  I certainly don't.  I think the cilantro would last a little longer, but who has time for that.)

The produce bag greenhouse

Easy Minced Garlic

Mincing garlic isn't terribly time consuming, but this simplifies it just a bit more.

Take a whole head of garlic and peel all the skin part off.  (I don't actually know what it is called.)  An easy way to do this is to take a large knife and using the flat, wide side of the knife smash the garlic clove.  This will make it much easier to peel.

Put the cloves into a food processor (I believe some blenders would work as well, but I haven't tried it) and pulse until they are minced to the size you desire.

Store in a glass jar or container.  If you use plastic, like I did the first time, the plastic will smell like garlic for months.  Glass is much better.

I usually use this in two weeks and it doesn't go bad by then.  The smell does change a bit, from a fresh clove of garlic, but it does not mean it is rancid.

Now when you need some fresh garlic just pull out the jar and spoon some in.  I usually put in 3/4 tsp. for every garlic clove called for.


Keeping a Cutting Board Still

Do you ever get sick of your cutting board sliding around when you are trying to cut?
Here's the answer: Place a damp towel underneath it and it will stop sliding around.  So simple!


Cutting Brownies

Use a plastic knife.  Those disposable ones work great.  They slice brownies much cleaner.  They lack the sharp edge which brownie crumbs love to cling to.  And they don't scratch your pans.  Happy day!



Those are your kitchen tips for today.  Happy Wednesday!


Taught to me by Chef J Looney, Tahmina Martelly and my cousin Emily

Chicken Gyros

I love quick, tasty meals for a good weeknight dinner.  I whipped this up a couple weeks ago after work and loved the flavors.  It was full of fresh flavors and slightly different from what I normally make.  The cucumbers are fresh, the yogurt tangy and creamy, and and the chicken tender and flavorful.  The combination of flavors will not leave you disappointed.  I fed a few people with it and they all gave it a thumbs up.  While I don't think it is authentic, it sure was tasty!

Chicken Gyros

For the Tzatziki sauce:
1 1/2 cups plain Greek yogurt
1 cucumber peeled and seeded
2 cloves minced garlic
1 teaspoon red wine vinegar
salt and pepper
squeeze of lemon juice
Olive oil

For the chicken:
3 cloves minced garlic
1 Tablespoon lemon juice
2 teaspoons red wine vinegar
1 tablespoon olive oil
3-4 tablespoons plain greek yogurt
1 tablespoon oregano
Salt and freshly cracked pepper
2-3 chicken breasts

To Assemble:
Pita bread
Diced fresh tomatoes
Thin red onion slices
Feta cheese

1. To make the Tzatziki sauce, shred the cucumber with a large holed grater.  Wrap the cucumber in a paper towel to squeeze out as much water as possible.  You will be amazed at how water comes out and how much it shrinks.  Mix the shredded cucumber with yogurt, garlic, vinegar, salt and pepper, and lemon juice.  Lightly drizzle with olive oil.  This sauce can be made in advance and tastes better if you can let it refrigerate for at least 20-30 minutes.

2. For the chicken, mix all the ingredients except the chicken together in a bowl.  Add chicken chunks and toss in the marinade until the chunks are coated in the sauce.  You can lett it marinade for an hour, but I just heated up a skillet on medium high heat and dumped the chicken and sauce into a hot skillet sprayed with cooking spray.  Saute the chicken for a few minutes on each side, until cooked through.

3. Warm pita bread in the oven or microwave.  Top with chicken, tzatziki sauce, diced tomatoes, sliced onions, and feta cheese.

Substitutions:  I have substituted apple cider vinegar for the red wine vinegar and it has turned out great.

Slightly adapted from Mel's Kitchen Cafe.