Chicken Piccata Pasta Toss

This recipe has been on a few of the different food blogs I read. However, it all started with Rachel Ray. And like most Rachel Ray recipes, this one has lots of ingredients but comes together fast. I defiantly recommend prepping all of your food first so you’re just adding as needed while cooking. It will make it was easier. This was a really light & refreshing tasting pasta dish. I hope you like it!!

Chicken Piccata Pasta Toss

2 tablespoons extra virgin olive oil

2 large chicken breasts, cut into 1-inch pieces

Salt and pepper

3 tablespoons butter

8 cloves garlic, chopped

4 shallots, chopped

4 tablespoons all-purpose flour

1 cup white wine

2 lemons, juiced

2 cups chicken broth or stock

6 tablespoons capers, drained

1 cup flat leaf parsley, chopped

1 pound penne pasta, cooked to al dente

Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium-high heat. Add two tablespoons of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over; about 5-6 minutes. Remove chicken from pan and return the skillet to the heat.

Reduce heat to medium. Add another tablespoon olive oil and one tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots three minutes. Add flour and cook two minutes. Whisk in wine and reduce liquid one minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

Add chicken back to the pan and heat through, 1-2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Florentine Turkey Meat Loaf

I’ve had this recipe starred in my Google Reader since July. This one comes from Pennies on a Platter. She has tons of great appetizers on her site, but this meatloaf recipe caught my eye.

Um, please forgive the meatloaf for not really being a loaf. I forgot that I didn’t have a bread pan until I was 1/2 way into mixing everything together. So it’s a little lumpy, but it’s still a stuffed meatloaf. J

 

Florentine Turkey Meat Loaf

1 pound ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs, slightly beaten
2 tablespoons grated Parmesan cheese
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese

Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, & Parmesan cheese in a medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

 

 

 

Chicken Shwarma

I was craving something Greek when I came across this recipe on Erin’s site. This originated from Cooking Light and Erin adapted it. I changed it a bit as well but it’s an easy recipe to play with. This is a delicious, light, & fresh way to use your grill.

Chicken Shwarma

Chicken:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extra virgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:

1/2 cup plain 2% reduced-fat Greek yogurt

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

Sliced tomatoes & cucumbers

Chopped Greek olives

Feta Cheese

Preheat grill to medium-high heat.

To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

To prepare sauce, combine yogurt and next 4 ingredients, stirring with a whisk.

Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Place pitas on grill rack; grill 1 minute on each side or until lightly toasted.

To serve, just load your pitas with the meat, vegetables, & cheese to your liking and then top with the sauce. Yummy!!

 

 

 

Garlic Lovers Hummus

Oh My Gosh!!! I don’t think I’ll ever buy hummus again. I didn’t change a thing in this recipe that I found over @ Noodle Nights & Muffin Mornings. I didn’t have to. It was perfect. So easy to throw together and tastes even better the next day. You’ll definitely want to try this.

 

Garlic Lovers Hummus

1 15 oz can chick peas(refrigerated)

3 cloves garlic

1 tsp red pepper flakes

1 tsp lemon juice

1 tbsp tahini

1 tbsp extra virgin olive oil (plus additional for serving)

2 tbsp reserved juice from chick peas

1/8 cup water (plus additional if needed)

Parsley (optional)

Drain chickpeas over bowl, reserving liquid. Wash well in cold water. Combine all ingredients in food processor and blend until smooth (adding more water), making sure to stop and scrape the sides if needed. Keep in refrigerator until ready to serve at which time drizzle with olive oil and garnish with parsley. Serve alongside pita, veggies, or crackers.

 

 

 

Yay!! I'm Excellent.

I'm feeling pretty good about this little blog of mine. I have received an award from two fellow foodie bloggers...

Thank You's to Melissa @ Delicious Melisciousness & KMays of Food alla Putanesca.

Really I'm quite flattered. I'm so glad that people like this little blog of mine & I'm having so much fun trying recipes from other food blogs that have inspired me. So, I'm going to share this award of mine with the following...

Linds @ Noodle Nights & Muffin Mornings ~ My google reader is full of stuff from your blog

Chelle @ Brown Eyed Baker ~ Her dog seems to be the perfect little sous chef too!! Oh, and her recipes are great.

Elly @ Ellly Says Opa! ~ I love greek food. Elly makes fabulous Greek food.

Cate @ Cate's Kitchen ~ Oh! I love everything she cooks. We share lots of the same tastes.

Annie @ Annie's Eats ~ I bought an ice cream maker this weekend just to start trying some of her ice cream recipes.

Erin @ Erin's Eats ~ Great site! Lots of options for counting your calories!!

Ashley @ The Spicy Skillet ~ great everday food. This girl can take a food picture!!!

Melissa @ Deliciousness Meliciousness ~ Gotta give this award right back to you. I love your site too!!!

Stephanie @ A Year of Crockpotting ~ Talk about determination girl!!! You are why I use my crockpot at least once a week.

And last but not least Ree @ The Pioneer Woman ~ Ree rocks my socks off. I've never had one of her recipes turn out just ok. They all seem to be wonderful. Someone get this woman a cooking show!!! I know many others who are big fans of P-dub. Add me to the list.

** A little FYI to the deserving recipients: this award comes with a few rules attached to it.

Please find at least 10 more blogs, of any kind, which you deem to be excellent; but hey if you only come up with 3 or 5, I don’t mind. Quality over quantity folks! Post about the blogs you picked, linking back to me and to them. Once you’ve posted, return here to let me know your post is up, and of course let your 10 award winners know too.

Red Velvet Cake Balls

I was introduced to cake balls about 2 weeks ago. At work, we’ll have a lobby event every so often where different vendors come in and bring product demos/info. After working your way through the line of product vendors, at the end there is always some treat/snack/goodie.

Well this time, at the end of the line there was a local baker with about 4 different flavors of cake balls. Everyone loved them. They were perfect little bite sized balls of chocolate covered cakey goodness.  I had to figure out how to make these.

So I Googled. If you Google “cake balls” you’ll find your way to Bakerella’s site. You’ll want to head to her site. She’s got the most detailed instructions & tips for making perfect little cake balls. Here’s the short & sweet of how it’s done…

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt chocolate in microwave per directions on package.

Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

 

Pioneer Woman’s Pot Roast

I know I’ve said this before but I love Pioneer Woman’s recipes. She rocks my socks off!! Cancy wanted a pot roast this weekend and so many recipes looked exactly the same. I wanted something different, something special.

 

As I’m searching the internet for a dressed up unique pot roast recipe for my crockpot, I came across my answer. Pioneer Woman’s Pot Roast. Please, Please check out her site. Your stomach will thank you.

Pioneer Woman’s Pot Roast

 

Chuck Roast

Onions, carrots, button mushrooms

Salt, pepper

Beef stock, red wine

Fresh thyme, fresh rosemary (if you have it; if not, dried is fine).

 

Heat a large pot over medium high heat. Then add 2 to 3 tablespoons olive oil.

Generously salt & pepper your chuck roast.

 

Cut 2 onions in half from root to tip. Then cut off the tops, cut off the bottoms, and peel off the outer layer.

When the oil in the pot is very hot but not quite smoking, add in the onions. Brown them on one side, about a minute. Flip them over and do the same to the other side. Remove the onions to a plate

Wash your baby carrots. Throw them into the same hot pan and toss them around until slightly brown, about a minute or so. Now remove the carrots to a plate.

 

Wash your button mushrooms and then add those to the hot pan as well. Let brown for a minute before setting on plate with onions & carrots.

Keep the heat on the pan. Make sure the meat is adequately seasoned, then set it into the hot pan and sear it on one side, about a minute. When that side is brown, flip it over to the other side. When you’ve browned it all over the place, remove to roast to a plate.

Now you’ll deglaze the pan. Start with a splash of red wine, then fill in with beef broth. After you add about 1 cup or so of liquid, stop and use your whisk to stir and scrape the bottom of the pan.

 

Place your browned meat to in the crockpot and add in your deglazed pan sauce. Add the onions, the carrots, and your button mushrooms. Add beef broth to this to come to the top of your vegetables.

Add about 3 or 4 fresh sprigs of Rosemary & 3 sprigs of fresh Thyme. Leave it all intact and throw it in. Be sure to submerge them in the liquid so they’ll really be able to work their magic.

Put the lid on, and then cook on low for about 6 hours.

Remove the meat to a cutting board & let rest with tin foil overtop for a few minutes before slicing.

While you’re waiting for your pot roast, prepare mashed potatoes or egg noodles. Set this on a plate and lay your sliced pot roast meat off to the side. Spoon some vegetables onto the plate. And just because you want this to be the very best pot roast it can be… be sure to spoon some of the pan juice over the meat…Yummy!!

 

Peppered Smashed Red Potatoes

We made these to go with our Pot Roast last night. I substituted Fat Free ½ and ½ for the cream and low fat Margarine for the butter. But, I had to put the real full fat stuff in the recipe so Cancy feels better about it. J

Peppered Smashed Red Potatoes

Red potatoes

Butter

Cream

Salt & Pepper

Cut your red potatoes into 4ths.

Add to a pot of boiling water and simmer until potatoes are soft, but not falling apart. Drain potatoes.

Break out your Kitchen Aid mixer. Put about 1/4 Cup of butter in the mixer.  Add the drained potatoes and start your mixer on low. Slowly add the cream to get the right consistency. Also add your salt and pepper. Kick the mixer up to high and watch your potatoes get fluffy. That is all.

 

Teriyaki Edamame rice bowls with chicken & shrimp

We have a new favorite snack. Steamed Edamame. We get it every time we go to Beluga’s for sushi. We have bags of it on our freezer waiting to be steamed and sprinkled with sea salt. I think it’s currently, our very favorite vegetable.

This recipe actually was inspired by an idea in the ad for the grocery store. Also, I was able to empty out the fridge & freezer a little bit for this one. We served this with egg drop soup and were stuffed by the end of dinner. It comes together quick so it’s an easy weeknight meal.

Teriyaki Edamame rice bowls with chicken & shrimp

 

1 Cup of cooked brown rice

1 Tbsp Olive Oil

1 large boneless, skinless chicken breast, cut into 1/2" pieces

1/2 Cup of shrimp

1 16oz bag of frozen, shelled edamame

1/4 Cup each, diced green pepper, diced red pepper, diced yellow pepper

1/2 Cup of Low Sodium Teriyaki Sauce

1/2 Cup of fresh cilantro, chopped

2 green onions, chopped

 

Heat a large skillet over medium heat for about 3 minutes

Add the olive oil & chicken pieces. Stir-fry for 5 minutes (until chicken is golden)

Stir in the edamame, peppers, shrimp, and Teriyaki sauce. Bring the mixture to a boil & cook, stirring constantly for about a minute.

Stir in the rice, cilantro, and green onion. Cook for an additional 2-3 minutes. Serve.

 

Crustless Ham, Cheese and Spinach Quiche

I wanted an easy dinner last night so as I was digging through Google reader, I found this quiche recipe and decided we’d have breakfast for dinner. It took all of 10 minutes to put together and then you stick it in the oven. This is great for an easy/lazy dinner.

 

This recipe comes, originally from Cooking Light, but I was inspired by what Tricia did with it. I also used what was on hand, so there are some slight variations from Tricia’s version.

Crustless Ham, Cheese and Spinach Quiche

 

3/4 cup cubed ham

1/2 cup chopped onion

1/2 tsp freshly ground black pepper

2 large eggs

2 large egg whites

1 cup reduced fat shredded mexican cheese blend, separated in 1/4 cup and 3/4 cup

3/4 cup fat-free cottage cheese

1/2 cup evaporated fat-free milk

1/2 cup wheat flour

1 tsp baking powder

1 cup baby spinach leaves

 

Preheat oven to 350 degrees.

 

Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion and pepper to pan and sauté 4 minutes until ham is lightly browned.

Spray a 9-inch pie plate with cooking spray. Sprinkle 1/4 cup mexican blend cheese in pie plate. Top with ham mixture.

 

In a large mixing bowl, gently whisk together the eggs, remaining cheeses, cottage cheese, and evaporated milk.

In a small bowl, stir together the flour and baking powder. Add flour to egg mixture and gently stir in. Add spinach to egg mixture and gently mix in.

 

Pour the egg mixture over ham mixture in pie plate. Bake for about 45 minutes, until a knife inserted in center comes out clean.