Chinese Chicken & Broccoli

This Chicken & Broccoli recipe is one of my favorites!  Why order take-out when you can make it at home?  Trust me....this is better than any take-out you can get!  It is absolutely delicous and will be your go to when you are craving chinese!  Can sub thinly sliced beef if desired.  Just add 1 T soy sauce and a pinch more sugar to the marinade.  Yummmm!

Ingredients:

For the marinade:

- 1 tea fresh grated ginger

- 1 tea fresh grated garlic

- 1 tea rice wine vinegar

- 1 tea sugar

- pinch black pepper

- tiny splash sesame oil

- 1/2 lb. thinly sliced chicken breast

For the sauce:

- 1/4 c sherry

- 1/4 c oyster sauce

- 2 tea low sodium soy sauce

- 1 T sugar

- 1 tea hoisin

- 1 tea fish sauce

- 1 tea sesame oil

- 1 tea fresh ginger, grated

- 1 tea fresh garlic, grated

- 1/2 tea red pepper flakes

- 1/2 T cornstarch

For the veggies:

- 1 head fresh broccoli, chopped into florets

- 2 green onions, rough chopped

- 1/2 medium yellow onion, sliced into half moons

- 1/2 bell pepper (red, yellow, or orange) sliced

Directions:

1.  Marinate the chicken for 4-8 hours in the marinade.  Set out for 30 minutes prior to cooking, remove from marinade and shake off excess marinade.

2.  Cook chicken on medium-high skillet until slightly browned and marinade starts to caramelize (~5 minutes).  Add veggies and saute for ~ 5 minutes until veggies are slightly cooked but still have a bite.

3.  Combine all sauce ingredients in a small bowl and whisk together.  Add to meat and veggies and simmer over medium for ~ 5 minutes until sauce thickens, chicken is cooked and veggies are cooked but firm.

4.  Serve over white rice & garnish with sesame seeds, sriacha, cilantro.  

Spicy Kale & Cabbage Coleslaw

Summer is winding down but that is no reason to not enjoy a summer classic.  This is a twist on your traditional run of the mill coleslaw.  I have added kale and a hint of spicyness for something that is delicious!  You will never make your old coleslaw recipe again.  If you don't care for heat- take the seeds out of the jalapeño or leave it out.  It will still be crunchy and delicious!  For a fun twist, serve it on the outer leaves of the cabbage.  Serves 4.

Ingredients:

For the slaw:

- 1/2 head green cabbage, sliced very thin

- 4 cups chopped kale, rinsed and drained

- 2 medium carrots, peeled and shredded

- 1/3 c red onion, diced fine

- 1 jalapeño, minced

- 2 green onions, chopped

For the dressing:

- 1/2 c mayo

- 2 T red wine vinegar

- 2 T apple cider vinegar

- 2 T sugar

- 1 T water

- S&P

Directions:

1. Combine all slaw ingredients in a large bowl and mix.

2. Whisk dressing ingredients together until sugar has dissolved and dressing is smooth.  S&P to taste.

3. Pour dressing over slaw and mix until dressing has evenly coated the slaw.  Enjoy!

Shrimp Scampi Pizza

A mash up of two delicious things - Shrimp Scampi and Pizza!  What's not to love?!  This recipe takes the classic marinara and replaces it with a delicious Lemon Garlic Scampi Sauce.  Add shrimp, scallops, cheese and veggies and you have yourself one delicious pie!  As with any pizza - make it your own!  Add veggies you like and leave off the ones you are not so fond of!

Ingredients:

For the Lemon Garlic Scampi Sauce:

- 1/4 medium yellow onion, finely diced

- 1 T olive oil

- 3-4 garlic cloves, minced

- pinch red pepper flakes

- 1/2 tea flour

- 1/4 c white wine

- 2 T 1/2 and 1/2

- zest of 1/2 a lemon

- juice of 1/2 a lemon

- 1/2 tea sugar

- 1 T ricotta cheese

- S&P to taste

For the Pizza:

- 16 oz fresh pizza dough, homemade or store bought

- 1/2 lb fresh shrimp, peeled and devained with the tails removed

- 1/3 lb fresh bay scallops

- 1/4 c shredded mozzerella cheese

- 1/3 c fresh mushrooms, roughly chopped

- 1/4 medium yellow onion, sliced thin

- 1/2 bell pepper, sliced thin (any color works)

- 1 fresh jalapeno, diced

- 1/3 c frozen spinach, thawed and excess liquid drained

- 1/4 crumbled feta cheese

- 1/4 fresh grated parmesan cheese

- 1/2 T olive oil, to drizzle

- 1 T fresh chopped parsley

- 8-10 fresh chopped basil leaves, for garnish

Directions:

For the Lemon Garlice Scampi Sauce:

1.  In a medium saute pan, heat olive oil over medium heat and add onions.  Saute for ~5 minutes until translucent and starting to brown.  Add garlic and red pepper flakes and saute for an additional 2 minutes, stirring frequently.

2.  Stir in flour and cook for ~2 minutes (mixture should be fairly dry.  Deglaze pan with white wine and scrape the bits left on the bottom of the pan.  Add 1/2 and 1/2, lemon zest, lemon juice, sugar, and ricotta.  Salt and Pepper to taste.

3.  Remove from heat and let cool completely.  Stick in fridge if necessary.  The finished product will be thick.

For the Pizza:

1.  Preheat the oven to 500° F and place pizza stone in oven when starting the preheating process.  Using a rolling pin dusted with flour, roll out fresh pizza dough to desired thickness, adding flour if needed (we roll to ~ 1/4" thick or ~16" diameter dough).  You will need ~1 T flour total.

2.  Smear cooled Lemon Garlic Scampi Sauce over the pizza dough, leaving ~1" around the outer dough unsauced.  

3.  Sprinkle mozzerella cheese over pizza.  Evenly distribute mushrooms, onion, jalapeno, bell pepper and spinach.  Add the shrimp and scallops evenly across the pizza.  Sprinkle the feta cheese, parmesan cheese, parsley and drizzle the olive oil over the pizza.  S&P.

4.  Bake the pizza at 500° F on the pizza stone for 12-14 minutes until cheese is melted and crust is browned on the bottom.  Let rest for 5 minutes prior to slicing and serving.  Garnish with fresh basil.

Sweet Potato Mac 'n Cheese

This recipe combines two great comfort foods: Sweet Potatoes and Macaroni and Cheese!  I know it sounds a little crazy, but trust me on this one!  If you have a picky eater at home, this is a great way to add something ridiculously healthy (sweet potato) into something that everyone loves (mac 'n cheese).  Adding the sweet potato allows you to use less cheese while adding tons of flavor and nutrients.  I use whole grain pasta, fat free 1/2 and 1/2, no butter and you would NEVER know it!  However, feel free to use regular pasta and regular 1/2 and 1/2 if thats what you have on hand.  Add cooked diced or shredded chicken, browned italian sausage or ground beef or a bit of bacon to make this a one dish meal!  Great as a side or a main dish.  Give this one a try - its good for you!

Ingredients:

- 1 large sweet potato, peeled and cut into 1" cubes

- 2 cups whole wheat pasta, I used rotini

- 1/2 medium yellow onion, diced

- 2-3 cloves garlic, minced

- 1 1/2 T olive oil

- 1 1/2 T flour

- 2/3 c chicken stock

- 1/2 c half and half, I use fat-free 

- 1/4 tea cayenne pepper

- 1/4 tea nutmeg

- 1 T dijon mustard

- 1/2 tea sugar

- 4 oz shredded cheese of your choice (cheddar or something similar works best)

- S&P to taste

For the Topping:

- 1/4 cup panko bread crumbs

- 1/4 shredded parmesan cheese

- 1 tea olive oil

- small pinch S&P

Directions:

1.  Preheat the oven to 400° F.  Lightly coat an 8x8 baking dish with cooking spray or olive oil.

2.  In a medium saucepan, place the cubed sweet potato and fill with water until ~1" over the potato. Cook on the stove over medium-high heat until sweet potato is fork tender, ~10 minutes after it starts to boil.  

3.  Remove sweet potato from boiling water and place into a bowl.  With the back of a fork or a potato masher, mash the sweet potato until well mashed and almost smooth.

4.  In the pan you used to cook the sweet potato, cook the pasta for 2 minutes less than the box instructions (you will probably have to add water and bring to a boil before adding pasta).  Drain pasta and rinse with cold water, reserving 1/4 c. pasta water.  Set both the pasta and pasta water to the side.

5.  While the pasta is cooking, in a large saucepan, heat olive oil over medium heat.  Add the onion and saute until onion is tender and translucent, ~5 mins.  Stir in the garlic and saute for an additional 2-3 minutes.  

6.  Whisk in flour and cook for 2-3 minutes, whisking frequently.  The mixture will look very dry but its supposed to.  Gradually whisk in chicken stock, 1/2 and 1/2 and water, constantly whisking.  Bring this mixture to a simmer and cook until sauce thickens, ~5 minutes.

7.  Stir in the cayenne pepper, nutmeg, mustard sugar and mashed sweet potato and whisk until well combined.  Add in the cheese and whisk until cheese is melted and mix thoroughly.

8.  Add in the cooked pasta and pasta water and stir until evenly coated in sauce.  Pour mixture into greased baking dish.

9.  In a small bowl, combine all topping ingredients and mix until olive oil is evenly distributed.  Sprinkle mixture evenly over Mac 'n Cheese.

10.  Bake uncovered for 20-25 minutes until Mac 'n Cheese is bubbling and topping is slightly browned.  If the topping starts to get too brown, cover dish with aluminum foil and continue baking.  Let sit for 10-15 minutes prior to serving.

Easy Chicken Enchiladas

These Chicken Enchilada are so easy!  They use our Crockpot Mexican Chicken and a couple other ingredients for some deliciousness that people will think you slaved over all day long!  Little do they know that the chicken was effortless and you only had to assemble and bake for a short period of time!  This recipe is a great weeknight meal.  The extra enchiladas freeze well baked or unbaked.

Ingredients:

- 1 lb Crockpot Mexican Chicken, warm or room temp (see recipe on our blog)

- 10-12  6" flour or corn tortillas (I prefer flour)

- 1.5 c Enchilada Sauce warm or room temp (see recipe on our blog or use store bought)

- 1-1.5 c shredded cheese, depending on how cheesy you prefer  (cheddar, mexican blend, monterey or any similar blend will work)   
- For garnish: chopped cilantro, queso fresco and sour cream

Directions:

1.  Preheat oven to 350° F.  In a 9x13 pan, spread 1/2 c of enchilada sauce evenly on the bottom of the pan.

2.  Using room temperature tortillas, place ~1/4 c of the chicken mixture onto the lower 1/3 of each tortilla.  Roll each tortilla tightly and place into the 9x13 pan.  

3.  Spread the remaining enchilada sauce over the enchiladas and spread evenly.  Top with cheese.

4.  Bake for 25-30 minutes until sauce is bubbling slightly and cheese becomes golden brown.  Let sit for 5-10 minutes prior to serving.  Garnish with cilantro, queso fresco and sour cream if desired.

Mexican Crockpot Chicken

This Mexican Crockpot Chicken is so easy and the most versatile thing on the blog to date!  This easy Mexican Chicken can be used as tacos, enchiladas, nachos, on salads, in burritos, by itself...you get the point!  When I serve it by itself or in a tortilla, I like to add corn, black beans and a little sour cream and it is delicious!  (See serving suggestions below).  The possibilities are truely endless with this one.  It also freezes well so make a big batch and freeze the extras and the next time you need Mexican Chicken, Voila!

Ingredients:

-  2 large whole chicken breasts (approx. 1 lb total), rib meat trimmed (fresh or frozen)

-  1 medium yellow onion, diced

-  1 c. of your favorite salsa (I use Hot Picante)

-  1/4 c. water

-  1 T tomato paste (put the remainder of the can in a freezer bag and freeze for the next time)

-  1 jalapeño, minced (optional, take seeds out to reduce hotness if desired) 

-  1 chipotle in adobo, chopped fine 

-  1 T adobo sauce from chipotles in adobo can

-  1 tea chili powder

-  1 tea cumin

-  2 tea brown sugar

-  S&P to taste

Directions:

1.  In a crockpot, mix onion, salsa, water, tomato paste, jalapeño, chiplotles, adobo sauce, chili powder, cumin, brown sugar and stir until mixed.

2.  Add chicken breasts and stir until chicken is coated with sauce.

3.  Cook on low for 5-7 hours or on high for 3-5 (a bit longer if using frozen breasts).

4.  Shred chicken using two forks and mix shredded chicken with sauce and let cook in crockpot for an additional 30-45 minutes.

Serving Suggestions:

     - Add a drained can of corn and a rinsed and drained can of black beans during the last hour and serve à la carte, in a tortilla or on a salad.  

     - Use the chicken in enchiladas, tacos, sanchos, burritos, nachos, chimichangas...you get the point!

     - I sometimes just even use the chicken as a dip and eat it with tortilla chips...yummy!

{Picture Coming Soon!}

Quick Enchilada Sauce

This recipe is for an easy Enchilada Sauce if you don't have any on hand or want to make it from scratch!  Super simple and delicious.  Leftovers of this sauce freeze well.

Ingredients:

- 1 15oz can tomato sauce

- 1/4 c. water

- 1 T cumin

- 1.5 T chili powder

- 1/2 tea oregano

- 1 T sugar

- 1 chipotle in adobo sauce, diced fine

- 1 tea onion powder

- 1 tea garlic powder

- S&P to taste

Directions:

1. Mix all ingredients in a medium saucepan on medium and bring to a small boil.

2. Reduce heat to low and simmer for 10-15 minutes.  If you need simmer for longer and the sauce gets too think, add 1-2 T of water at a time to thin sauce.

3.  Use sauce in your favorite enchilada recipe!