Monday, October 29, 2012

Roasted Chicken with Potatoes and Kale

I was looking for a dish for dinner to use up the remainder of kale I had before it went bad.  I came across this quick and easy recipe on Food & Wine.  I cannot believe how flavorful and delicious this dish was considering the minimal amount of ingredients that went in it.  I am definitely adding this to my list of comfort food favorites!!
Roasted Chicken with Potatoes and Kale


3-4 boneless skineless chicken breasts
1+1/2 pounds kale, stems and inner ribs removed
1+1/2 pounds red potatoes, sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
Ground pepper
2 teaspoons paprika

Preheat the oven to 450°.

In a large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

Set the chicken on a cutting board, season with salt and pepper, sprinkle with the paprika.
Set on top of the vegetables.
Cover the pan with foil.

Roast the chicken in the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside.

Listening to: Alanis Morissette - Ironic

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Sunday, October 28, 2012

Salmon-Pistachio Pesto Burgers in Phyllo Dough with Spicy Dipping Sauce

I saw this recipe idea on Diners, Drive-Ins and Dives when Guy visited Crazy Burger Cafe & Juice Bar in Narragansett, Rhode Island and immediately fell in love with the idea of a Salmon Burger! 

It is truly difficult to put into words just how delicious this burger was.  Not only do the flavors blend amazingly, but the texture of the salmon combined with a light crunch from the pistachios and  phyllo dough makes this burger a total winner!!

Salmon-Pistachio Pesto Burgers in Phyllo Dough with Spicy Dipping Sauce


12 oz salmon filet, skin removed and cut into large chunks
2 tablespoons pesto
¼ cup shelled pistachios, chopped into large pieces
1 teaspoon fresh dill, chopped (½ tsp if using dried)
Garlic clove from garlic oil*
3 tablespoons Greek yogurt
¼ cup feta cheese
Kosher salt
Freshly ground black pepper
6 sheets Phyllo dough, thawed and covered with a damp towel so as not to dry out
Garlic oil*

*Garlic Oil – Place 2 tablespoons of olive oil in a pan and add 1 cracked clove of garlic.  Turn stove to low and let the oil and garlic heat up together.  Remove clove and set aside to cool.  Once cooled, mince finely.
Spicy Yogurt Dipping Sauce – Mix ½ plain Greek yogurt with 1 teaspoon Sriracha sauce.


Place a rack in the center of the oven and preheat to 500°.
Place salmon chunks into a food processor and pulse until the salmon is minced.  You want this minced and not pureed.

Place minced salmon into a medium size bowl and add the pesto, pistachios, dill, minced garlic clove, Greek yogurt and feta cheese. 
Season with salt (go easy here, the feta is already salty) and pepper and mix with a fork, fluffing as you go, to just combine the ingredients.  You want this semi loose and not all packed in together. 
Form as many patties as you’d like.  I find it easiest to set them on wax paper once they’re formed.
Place one of the phyllo sheets on a large cutting board or piece of wax paper and lightly brush it with the garlic oil.  It doesn’t take much – usually I lift the brush up and drizzle/drop the oil on and gently brush it across the sheet.  Repeat with the remaining Phyllo sheets. 
Cut the phyllo dough in half or 4 equal quarters, depending on how many burgers you’re making and place a patty in the center of the dough square.  Beginning with one corner, fold the dough up toward the center of the patty and brush with a tiny amount of oil (just enough to get the next section of dough to stick).  Repeat, turning the burger, folding and oiling the dough up as you go.  

Place fold side down on a baking sheet and cook for 7 minutes for large burgers, 5 for smaller ones.  Turn and bake for another 5-7 minutes. 
Serve with Spicy Yogurt Dipping Sauce.
 Listening to: Lindsey Stirling - Song of the Caged Bird Pin It

Monday, October 15, 2012

Crockpot Chicken Noodle Soup

Unfortunately, it is flu/cold season. 

My fiancĂ© has been sick for a week now so I decided it was time to make him some homemade Chicken Noodle Soup. Sunday is also cleaning & laundry day for me so I decided to save myself some time & make the soup in the crockpot...hello multi tasking! 

Crockpot Chicken Noodle Soup


2 1/2 to 3 1/2 pounds boneless skinless chicken
4 cups water
4 cups low sodium chicken broth
1 teaspoon seasoned salt
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 small yellow onion chopped
2 carrots, chopped
2 stalks celery, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried basil
8-10 ounces egg noodles

Chop all veggies including the parsley.

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours.

Remove chicken from pot and dice, then return to broth.

Add the noodles and cook another hour or until noodles are done (about 1/2 hour on high).
Serve hot! Enjoy & feel better!!

Tip: if you have more than you need, freeze the leftovers in a large freezer safe bag. Pin It

Sunday, October 14, 2012

Banana Muffins (only 6 Ingredients!)

I had a really bad sweet tooth tonight but didn't want to "pig out" so I opted to make Banana Muffins.  Not only are they are better option to let's say, chocolate cake, but they are so easy to make! They are perfect for a quick snack or even for breakfast on the go.
Banana Muffins


1/2 stick of unsalted butter
1/2 cup of sugar
3 ripe bananas
2 eggs
1 cup flour (I used whole wheat)
1 teaspoon baking soda
splash of vanilla extract (optional) 

Preheat oven to 350.  Lightly spray a muffin pan with non-stick cooking spray. 

Using a hand mixer on low, cream together the butter and sugar.
Once creamed, add in the eggs, bananas and splash of vanilla if you are using it.
Next, mix the flour and baking soda into the wet ingredients.
Fill each muffin tin half full. 
Bake for 15-18 minutes.
I told you it was quick and easy! Optional Add In Ingredients: walnuts, raisins, chocolate chips. ENJOY!!!!  

Listening to: Eagles - I can't tell you why
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Spaghetti Squash with Tomatoes and Parmesan

I love Fall for many reasons, one of those reasons are the amazing variety of squashes!  The possibilities are seriously endless!! 

Last time I was at the farmers market I picked up a few different types of squash.  One of the kinds was Spaghetti Squash, probably one of the most universally recognized types. I promise, you will NOT be disappointed with this dish. The flavor bursts are out of this world delicious! I bet you the kids will love this dish too! 

Spaghetti Squash with Tomatoes and Parmesan 


1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1-8oz can of diced tomatoes, drained
1/8-1/4 cup grated parmesan cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
salt, to taste

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Using a sharp knife, very carefully cut the squash in half lengthwise.  Scoop out the seeds and discard them.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. 
Remove squash from oven, and set aside to cool enough to be easily handled.

Cut the onion and mince the garlic. 

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. 
Stir in the tomatoes and olives and cook only until mixture is warmed.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. 
Toss with the tomatoes, olives, parmesan cheese, and basil. 
Serve warm.

Listening to: Never Shout Never - California

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