Tag Archives: dinner

Berry Salad with Cornflake Crusted Chicken

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Whenever I go out to eat, I’m drawn to salads that are filled with an interesting mix of produce and topped with a delicious source of protein. But then I’m left wondering why I just spent $15 on something I could easily make at home. So this past Sunday I did just that. I wandered through the produce aisle, and just picked out a few different items that sounded good. Like a fresh mix of berries and a perfectly ripe avocado. I love the contrast of the creamy and mild avocado with the sweet and slightly tart berries. And since I wanted to give an added punch of protein (and I had a certain guy coming over that would NOT eat a plain salad for dinner) I decided to throw together some healthified crispy chicken strips. And rather than use Panko breadcrumbs, like I usually do, I decided to use cornflakes as the main component in the crust. And I thought it had fantastic results. The chicken is perfectly tender with a crunchy and flavorful crust. I made a large enough batch of the chicken strips to have leftovers for quick dinners throughout the week, but you could easily divide the chicken portion of this recipe in half to have just enough for a couple salads. And there you have a perfectly light spring meal. Enjoy!

Ingredients: Makes 2 large salads and 12 chicken strips (plenty of leftovers!)

  • 2 packages thinly sliced boneless, skinless chicken breast
  • 1 cup buttermilk
  • 4 cups cornflakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/3 cup shredded mozzarella cheese
  • 4 cups mixed greens or chopped romaine
  • 1/2 avocado, sliced into strips
  • 1/2 cup mixed berries (blueberries, raspberries & blackberries)
  • Raspberry Vinaigrette

Preparation:

  1. Place chicken strips in a 13 x 9 inch baking dish and cover with buttermilk; place in fridge and let sit for 3-4 hours
  2. Place next 5 ingredients in a food processor (cornflakes through mozzarella) and grind until mixture resembles coarse crumbs
  3. Place cornflake mixture into another 13 x 9 inch baking dish and dredge chicken breast in mixture until completely coated
  4. Place cornflake crusted chicken strips on a greased cookie sheet and bake at 350 for 15-20 minutes
  5. To assemble salad, mix greens, avocado & mixed berries together and top with cooled chicken
  6. Drizzle with raspberry vinaigrette to taste

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Bruschetta Chicken

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If you are looking for an easy recipe that looks impressive, you’ve come to the right place. This Bruschetta Chicken is another recipe I found on Pinterest, and I am so glad I gave it a try. It is full of flavor and is a great recipe for anyone who loves bruschetta, because there is a hefty serving of balsamic glazed tomatoes on top of each serving. I’ve always loved bruschetta, but lately anytime Eric and I see the garlicky tomato appetizer on a menu we have to laugh. Because we experienced a pretty funny bruschetta related incident the night we got engaged. As I mentioned before, Eric’s big proposal plan was to pop the question in front of the big Christmas Tree outside of Campus Martius in downtown Detroit. Seeing as we both work a few blocks from this area in Downtown Detroit, getting me in front of the tree wouldn’t have been too difficult on a normal night. However, December 21st was my last day of work before the holidays, and my boss took us out for lunch and let us leave early for the day. So Eric had to hatch a plan to get me back Downtown. So naturally, he asked me to meet him Downtown for dinner. Because food is obviously a huge motivator for me. He told me to meet him at the Hard Rock Cafe, because, as he told me later, it is the closest restaurant to the Campus Martius Christmas Tree. When I arrived at the restaurant Eric had ordered a big plate of bruschetta for us. I remember thinking this was slightly weird because he is not a huge fan of the appetizer, but I went with it. (He told me later that he felt an appetizer was necessary because it was going to be a special night. What a funny guy!) Seeing as I’m the only bruschetta lover of the two of us, we had a good amount left over so our waiter wrapped it up for us. As we walked out of the restaurant, doggie bag in tow, we found ourselves in front of the Christmas Tree and well…you know the rest of that story. But there is one funny little moment I left out in my previous recap. When I saw Eric down on one knee, I dropped the doggie bag, and since it was a pretty windy night, the bag blew away. A few minutes later, after yesses had been said, and rings had been distributed we looked behind us to find a homeless man chowing down on our bruschetta. God bless him.

Ingredients: Makes 3 servings, From ICanCookThat.com

  • 3 boneless, skinless chicken breasts
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced

Bruschetta

  • 4 firm Roma tomatoes, finely diced
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1/2 cup fresh mozzarella, finely sliced
  • 2 tablespoons fresh basil, sliced into thin strips

Preparation:

  1. Place chicken, balsamic vinegar, olive oil & minced garlic in a large plastic bag
  2. Place bag in the fridge and let marinade for 2-3 hours
  3. For the bruschetta, combine diced tomatoes, onions and minced garlic in a medium bowl
  4. Add balsamic vinegar, olive oil & salt and pepper to bruschetta, set aside
  5. Remove chicken from bag and place on a cookie sheet, lined with tin foil
  6. Place chicken in oven and bake for 25 minutes at 350, or until chicken is cooked through
  7. Meanwhile, saute bruschetta mixture in a large saucepan over medium heat until tomatoes are soft and onions are translucent, about 5 minutes
  8. Remove chicken from oven and preheat broiler on high
  9. Place 2-3 tablespoons of bruschetta mixture on each chicken breast and top with 4-5 slices of fresh mozzarella on each chicken breast
  10. Place chicken back in the oven and broil for 3-4 minutes
  11. Sprinkle fresh basil on top of chicken and serve

Mushroom & Sweet Pea Risotto

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I may have mentioned this before, but I am a total Food Network junkie. I can spend hours watching cooking show after cooking show and never get bored. But my favorite Food Network chef by far is Giada DiLaurentiis. I love her. And whenever someone tells me they don’t like her, I get personally offended. How can you not love Giada? She’s so perky and fun and makes the most delicious food. And I think she loves chocolate as much as I do. I may or may not be her biggest fan. Well this recipe is one of Giada’s. And I think it would be a perfect side dish for your Easter dinner. The recipe does take a lot of time and attention but the result is an incredibly creamy and cheesy risotto that pairs with a number of different main courses. I recently made it for a family dinner and served it with Pinterest Greek Yogurt Chicken. My brother asked for the leftovers. And that, my friends, is always the indication of a great recipe. Enjoy!

Ingredients: Makes 8-10 servings, Adapted slightly from Food Network

  • 8 cups canned low-salt chicken broth
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • salt and pepper to taste

Preparation:

  1. Bring the broth to a simmer in a medium saucepan and set aside
  2. In a large saucepan, melt butter over medium heat
  3. Add olive oil to melted butter
  4. Add onions and saute until tender, about 8 minutes
  5. Add the white mushrooms and garlic and saute until the mushrooms are tender, about 5 minutes
  6. Stir in the rice and let it toast for a few minutes
  7. Add wine and stir occasionally until the liquid is completely absorbed, about 2 minutes
  8. Reduce heat to medium low and add chicken broth one cup at a time, stirring often
  9. Repeat until all broth has been added into the pot and rice has absorbed all the liquid, about 30 minutes
  10. Stir in the thawed peas and freshly grated parmesan
  11. Season with salt & pepper to taste
  12. Serve immediately

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Italian Mini Meatball and Tomato Soup

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As much as I love living in Michigan…I gotta say, I am getting really sick of this cold weather. Maybe we’ve just been spoiled the last couple of years, but usually by mid March, 20 degree weather is a thing of the past. Last year, we were blessed with 60 degree temperatures and plenty of sunshine by St. Patrick’s Day. 2013 is a different story. Nowadays I get really excited if it’s above 30 degrees in the middle of the day. And the biggest bummer is that these somewhat frigid temperatures are totally screwing up my running schedule. I know, I know. First world problems. But having to bundle up with layer after layer of under armour is definitely making training for my next race a little less fun. I have a 10K in 3 weeks and am having a hard time fitting in longer distances without having my lungs freeze…or ya know, falling flat on my face and breaking my finger.

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Yeah, that happened. A few weeks ago I slipped on some ice at 6am and wound up with a swollen and purple index finger. But once I got to work, my boss whipped out a makeshift splint for me which obviously left me looking super cool. What can I say? I have a talent for attracting catostrophes. But I must say, the one upside to the cooler temperatures is I’ve had a little more time to try out the warm winter-y recipes I’ve been saving. Like this recipe from Sweet Tooth Sweet Life. This soup is warm and comforting, and thanks to the mini meatballs is total “guy food.” (but it is still pretty healthy) I used medium size shell pasta the first time I made it, but I would recommend using macaroni noodles or mini shells because the pasta does tend to soak up a good amount of the broth. The result is a rich tomato soup perfect for a chilly winter…or spring evening.

Ingredients: Adapted from Sweet Tooth Sweet Life

Mini Meatballs: Makes 40 mini meatballs

  • 1 pound lean ground beef
  • 1/4 finely diced onion
  • 1/2 cup Italian breadcrumbs
  • 2 large egg whites
  • 1 teaspoon minced garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Soup

  • 2 teaspoons olive oil
  • 1/2 cup finely diced onion
  • 3 teaspoons minced garlic
  • 2 cans ( 10.5 oz each) lower sodium beef broth
  • 1 can (28 oz) Italian style diced tomatoes
  • 1 cup mini pasta shells or macaroni

Preparation:

  1. In a large bowl, place all meatball ingredients and mix well until spices are well incorporated (mixing with your hands is the easiest way!)
  2. Roll mixture into 1 inch balls and place on a greased cookie sheet, evenly spaced
  3. Bake at 400 for 12-15 minutes, or until cooked through
  4. In a large soup pot, place 2 teaspoons olive oil and heat over medium heat
  5. Add onions and let cook for 2-3 minutes, or until onions begin to soften
  6. Add garlic and let cook for 1 minute
  7. Stir in broth and tomatoes and bring to a boil
  8. Add in pasta and reduce heat
  9. Cover pot and let simmer for 10-15 minutes, or until pasta is tender
  10. Stir in meatballs and stir until heated through

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“Pinterest” Greek Yogurt Chicken

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I remember the first time a coworker told me about Pinterest. It made absolutely no sense to me. I did not understand how a collection of links to other websites could really be all that addicting. Flash forward a year and Pinterest has become a huge craze. And I finally understand why. The ability to save and organize recipes, wedding ideas and home decor tips all on one convenient little website is really pretty cool. But my only problem is that I almost never make or use any of the ideas that I so carefully pin and save. Until now. I had seen this recipe for Greek yogurt chicken pinned a number of times, and the reviews were always fantastic. So when we had a family dinner this weekend I decided to give this recipe a try. And I was very pleasantly surprised. This chicken is not only incredibly easy to make but it is also really delicious. The Greek yogurt mixture locks in the moisture of the chicken and the flavor is fantastic.  And it’s a healthy recipe? Can’t get much better than that. Well played Pinterest, well played.

Ingredients: Makes 4 servings

  • 4 boneless skinless chicken breasts
  • 1 cup plain Greek yogurt
  • 1/2 cup grated parmesan cheese
  • 1 1/2 teaspoons seasoning salt (I used Lawry’s)
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon black pepper

Preparation:

  1. Place chicken breasts on a lightly greased cookie sheet
  2. In a small bowl, combine next 5 ingredients (yogurt through pepper)
  3. Spread yogurt mixture on the tops of each chicken breast
  4. Bake chicken at 375 for 45 minutes
  5. Remove chicken from the oven and turn to broil on high heat
  6. Return chicken to oven and broil on high for 3-4 minutes until topping is slightly browned

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Vegetarian Chili

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About a year ago, I shared the story behind my family’s beloved recipe for Gazpacho Soup and how our neighbors patiently await its return each summer. After finishing off their portion of  Gazpacho, some of our neighbors have returned our mason jars to us filled with a soup of their own. And the following recipe is a take off of one of my favorite of these “thank you” soups. Our neighbors, The Trains, shared this amazing recipe for vegetarian chili with us last winter and it soon became a Sunday night staple. I would make a big batch of it on Sunday nights in order to bring to work with me for lunch throughout the following week. The chili is full of flavor and serves as a hearty and incredibly filling lunch. You barely even notice that it doesn’t have any meat in it! Three different varieties of beans gives this chili added protein , and I’ve found that just about any vegetable can be added in for some extra flavor. Paired with some hearty Pumpkin Cornbread (recipe to come!) and you have yourself a healthy and hearty meal, perfect for the colder months to come.

Ingredients

  • 4 tablespoons olive oil
  • 1 medium yello onion, finely diced
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup diced carrots
  • 2 14oz cand of diced tomatoes
  • 2 cups tomato juice
  • 1 cup white wine
  • 6 oz tomato paste
  • 1 14oz can chickpeas, rinsed & drained
  • 1 14oz can white northern beans, rinsed & drained
  • 1 14oz can kidney beans, rinsed & drained
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil

Preparation:

  1. Heat a large soup pot over medium high heat and add olive oil, onions and garlic. Let simmer for 2-3 minutes
  2. Add bell peppers and carrots and saute for 10 minutes, or until peppers are tender
  3. Add next four ingredients (tomatoes through tomato paste)  and bring mixture to a boil.
  4. Stir in beans and spices, stirring frequently
  5. Reduce heat to medium low and let simmer for 20 minutes before serving

Chicken Ciabatta Sandwich with Lemon Garlic Aioli

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A few years ago, Eric surprised me with a picnic. He had assembled some of our favorite food, secretly packed it in the car and took me for a drive that ended in a sweet summer picnic. It was pretty perfect. So I thought it was about time I reciprocate. Last Saturday I whipped up these simple, healthy sandwiches and with the addition of some fresh fruit, we had dinner. We chose to eat our little picnic on the water of Lake St. Clair, because let’s face it: You just can’t beat the view.

These sandwiches are filled with lightly marinated chicken breast, fresh spinach and some flavorful touches from the caramelized red onions and Lemon Garlic Aioli. The entire meal was ready within an hour and cost far less than a similar meal from Panera. Proof that simple home cooking can yield delicious results.

Ingredients: Makes 2 large sandwiches

  • 2 ciabatta rolls (found in the bakery aisle of the grocery store)
  • 1 boneless skinless chicken breast
  • 1/2 cup light balsamic vinaigrette
  • 1/4 cup thinly sliced red onions
  • 1 tablespoon olive oil
  • 1/4 cup fresh spinach leaves
  • 2 slices provolone cheese

Lemon Garlic Aioli:

  • 1/4 canola mayonnaise
  • 2 tablespoons freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh tarragon, finely chopped

Preparation:

  1. To prepare the chicken, marinate 1 chicken breast in the balsamic vinaigrette in the fridge for about an hour
  2. Next, bake the chicken in a baking dish for about 30-45 minutes (depending upon thickness of chicken) in a 350 degree oven; set aside
  3. To caramelize the red onions, place the thinly sliced onions and olive oil in a small saucepan and let simmer over medium heat until onions are slightly browned and tender
  4. To prepare the aioli, combine all ingredients (mayo through tarragon) and immediately spread on halved ciabatta loaf
  5. Thinly slice the chicken breast and assemble sandwich by layering chicken, spinach, caramelized onions & provolone cheese

Cheddar Corn Muffins

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For anyone who loves cornbread, this recipe is for you. These quick and easy corn muffins are the perfect dish to bring along to your Fourth of July Barbeque, and you won’t waste too much of your sunny holiday in the kitchen. I started with a box of Jiffy Corn Bread Mix, and with a few extra ingredients, this salty sweet snack was born. Whole corn kernals and grated cheddar cheese take the classic Jiffy mix to a whole new level. And might I suggest pairing them with these Brown Sugar Baby Back Ribs and this utterly summery Lemon Cake? Your Fourth of July menu is ready to go….now go enjoy that sunshine.

Ingredients: Makes 12 muffins

  • 1 box Jiffy corn bread mix
  • 1 teaspoon paprika
  • 1 egg, separated
  • 1 cup whole corn kernals
  • 2/3 cup buttermilk
  • 1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling on top of muffin

Preparation:

  1.  In a large bowl, place Jiffy cornbread mix and paprika and mix well
  2. Separate egg, placing egg white in a separate bowl and egg yolk in cornbread & paprika mixture
  3. Beat egg white with electric mixer until light & fluffy, set aside
  4. Add corn kernals & buttermilk to cornbread mixture and mix well
  5. Lightly fold egg white into cornbread mixture
  6. Fold in in shredded cheddar
  7. Divide batter into 12 muffin liners and sprinkle with remaining shredded cheddar cheese
  8. Bake at 350 for 15-20 minutes

Vegetarian Linguine

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Nothing quite says “indulgence” like a heaping bowl of fresh pasta. Yet those oversized portions that we often find in our favorite Italian eateries don’t always fit very well into healthy lifestyles. So what do we do when we’re craving an oversized bowl of noodles but don’t want to sacrifice our healthy eating? We make this dish. This vegetarian “pasta” dish is bursting with the flavors and textures that will satisfy your pasta craving, yet pasta is actually missing from the ingredient list. I recently discovered Pasta Slim Linguine, which is made from fresh spinach. It has the same texture and flavor of traditional linguine, yet only contains about 30 calories per serving. Add this incredibly healthy “pasta” to a mixture of sauteed vegetables and fresh parmesan cheese and you have yourself a deliciously healthy dinner. So go ahead and have as big a bowl as you’d like.

Ingredients: Makes Four 1 cup servings

  • 2 (7 oz) bags of PastaSlim Spinach Linguine (found at Better Health Stores, but regular linguine works fine as well)
  • 2-3 tablespoons olive oil
  • 1 cup diced red onion
  • 1 clove garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 medium zucchini, thinly sliced
  • 2 tablespoons grated parmesan
  • 4 tablespoons Italian Breadcrumbs
  • 2-3 tablespoons fresh basil, chopped finely

Preparation:

  1. Prepare PastaSlim according to package instructions (or substitute regular pasta if desired)
  2. In a large skillet, heat olive oil over medium heat
  3. Add garlic and onions and cook for 2-3 minutes, or until onions are soft, stirring occasionally
  4. Add cherry tomatoes to pan and saute for 5 minutes, until tomatoes are soft and juicy
  5. Add zucchini and saute for an additional 5 minutes, until zucchini is tender
  6. Stir parmesan and breadcrumbs into vegetable mixture, add an additional 1 tablespoon of oil if desired
  7. Toss pasta into pan and stir until well combined
  8. Sprinkle with fresh basil and serve