Can't Thai Me Down

Thai-Style Red Curry Chicken Noodle Soup
This year September has been much more summery than July and August were. The warm weather, however, was not enough to stop my sweetie from catching a nasty little cold bug.  A big pot of brothy chicken noodle soup is one of my favorite sick-day meals, but I was in the mood for something a little more weather-appropriate. (I'm still wearing sandals for crying out loud, I'm not quite ready to make the transition to sweaters and comfort food.) This spicy take on traditional chicken noodle soup uses lots of fresh garden and framers market ingredients. I really like taking the time to slow cook the chicken breast meat so it's really tender. It's good for a warm summer evening and (fingers crossed) just might have enough punch to drive away a case of the sniffles.

Ingredients
- 1 qt. chicken broth
- 2 boneless, skinless chicken breasts, seasoned with salt and pepper
- juice from 3 limes
- 3 cloves garlic, minced
- 3 Tbsp. vegetable oil, divided
- 1 14.5 oz. can coconut milk
- 2 tsp. red pepper flakes
- 2 carrots, peeled and sliced crosswise into disks
- 2 Japanese eggplants, trimmed and sliced crosswise into disks
- 1 red bell pepper, seeded and diced
- 1 yellow onion, peeled, sliced in half, and then sliced into half-moons
- 2 fresh green onions, chopped
- 1 Tbsp. ground coriander
- 3 Tbsp. fresh cilantro, chopped
- salt and pepper
- 2 Tbsp. fish sauce
- 2 Tbsp. red curry paste
- 1 package rice noodles (fresh rice noodles work great if you can find them)

Heat 1 Tbsp. oil in a small sauce pan over medium. Add garlic and cook for about 1 minute until it begins to turn fragrant. Add about 2 cups of the chicken broth and the seasoned chicken breasts. You'll want enough liquid to just cover the meat. Add 1 Tbsp. of the lime juice and 1 Tbsp. of the cilantro. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken begins to turn very tender. This will probably take about an hour or so.

After the chicken has been cooking on the back burner for 45 minutes or so, start preparing the rest of the soup. Heat the remaining oil in a large heavy pot or Dutch oven. Add sliced onions and carrots and cook over medium heat until they begin to soften, about 5 minutes. Add eggplant and red pepper slices, season with salt and pepper, and cook an additional 5 minutes. Add red curry paste and fish sauce and stir to combine over medium heat. Add remaining broth, lime juice, ground coriander, red pepper flakes, and coconut milk to the pot. Bring mixture to a boil, then lower to a simmer.

Carefully pour the chicken breast pieces and liquid into the pot with the vegetables. Using tongs you should be able to easy shred the meat into the hot broth. Cover, and simmer soup for an additional 30 minutes. Once the vegetables are soft and the flavors have melded nicely, remove lid and add rice noodles and fresh green onions. The rice noodles will cook quickly. Stir soup to thoroughly combine all ingredients. Once the noodles are cooked (2-3 minutes), remove from heat and sprinkle with remaining fresh cilantro. Ladle soup into bowls and serve with hot red pepper sauce such as Sriracha for an extra kick.

Best of Both

Garlicky Chicken and Black Bean Enchiladas
I cannot deny that I'm a meat-eater, but I try and temper my carnivorous tendencies with a healthy respect for where my food comes from. But let's be practical, the efforts to eat meat consciously can get expensive! In order to balance my body's needs with my ethical viewpoints and my budget, I incorporate vegetarian meals several nights per week and find ways to stretch out that package of organic free-range chicken into multiple dinners. This huge, family-feeding dish of chicken enchiladas was made with a single chicken breast. With beans, olives, and lots of oozy cheese on top I think you'll find it to be packed with protein and incredibly satisfying.

INGREDIENTS
- 1 boneless, skinless chicken breast
- 10 cloves garlic, peeled and minced
- 1 Tbsp. olive oil
- 1 c. chicken broth, divided
- 12 oz. jar of medium red salsa
- 3-4 chiles in adobo sauce, diced
- salt and pepper
- 14.5 oz can black beans
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 10-12 small corn tortillas
- vegetable oil for frying
- 1 can sliced black olives
- 4 fresh green onions, trimmed and roughly chopped
- 12 oz. can or bottle of your favorite enchilada sauce
- 1/2 c. sour cream
- 3 c. grated pepper jack cheese

Season chicken breast on both sides with a sprinkle of salt and pepper. Heat olive oil in a small sauce pan over medium. Add minced garlic and cook, stirring gently for 1-2 minutes until the garlic becomes soft and fragrant. Remove from heat and add jar of red salsa, 1/2 c. chicken broth, chiles in adobo sauce. Mix ingredients together and add chicken breast, making sure it is covered with the sauce. Bring mixture to a boil over medium-high heat, cover, and reduce to low. Simmer over low heat for 30-40 minutes, until the chicken becomes very tender.

While the chicken is simmering, prepare the tortillas and the black bean filling. Working one tortilla at a time, heat about 2 tsp. of vegetable oil in a small nonstick pan over medium-high heat. Fry tortillas about 30 seconds per side in the hot oil until they become soft. Remove from oil and drain between layers of paper towels. Allow the tortillas to cool before filling.

Drain and rinse can of black beans and pour into a small pot with remaining 1/2 c. of chicken broth. Sprinkle with salt and pepper, cumin, and chili powder, stir to combine. Bring mixture to a boil and then reduce heat and simmer for about 15 minutes until most of the liquid is absorbed by the beans. Remove from heat and mash the beans slightly with a wooden spoon.

When the chicken is ready, it will be extremely tender and easily shredded with a pair of tongs and fork. To check the chicken, poke with the tines of a fork, it should be very easily pierced. When chicken is ready, remove from heat and shred, mixing the tenderized meat with the red sauce.

To prepare enchiladas, heat oven to 350˚F. Spritz a 13x9" baking dish with cooking spray, set aside. Fill each tortilla with about a tablespoon of bean mixture topped with about 2 tablespoons of the shredded chicken. Basically you want each tortilla to have an equal distribution of fillings. Top the chicken with a small dollop of sour cream. Roll the filled enchilada and place side-by-side, seam down in the prepared baking dish.

Once all the enchiladas have been placed in the dish, top with an even coating of enchilada sauce. Sprinkle with onions and sliced olives and then top with shredded cheese. Bake in oven for about 30 minutes, until the cheese is melted and begins to bubble. Serve enchiladas with sour cream, salsa, and guacamole. And of course . . . your favorite cerveza!

Souper Bowls!

Potato, Kale, and Sausage Soup with Roasted Tomatoes and Garlic Croutons
I adore the ease and flexibility of one pot meals. The very idea of getting a tasty and filling bowl balanced with protein, starch, and fresh veggies with such ease makes for one happy girl at dinner time. Cooking for two with conflicting schedules can be a challenge, so meals spent together are a treat. A huge pot of delicious leftover soup means sitting down to a quick meal together before one of us needs to run off to work or rehearsal. Plus, just like a fine wine . . . soups only get better with age!


Ingredients
- 1 lb. cherry tomatoes, halved
- 6 Tbsp. olive oil, divided
- 2 tsp. oregano, divided
- 2 tsp. dried basil, divided
- salt and pepper
- 1 c. thinly sliced shallots
- 4 cloves garlic, minced
- 2 cloves garlic, finely grated
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1 c. dry white wine
- 1 bunch kale, stems removed and roughly chopped
- 2 qts. chicken broth
- 3 c. diced yellow-fleshed potatoes such as Yukon Gold
- 12 oz. flavored fully-cooked chicken sausage, cut into bite-sized chunks
- 1 old Parmesan rind
- 4 c. leftover good quality bread, cubed into 1 1/2" pieces
- grated Parmesan cheese for serving

Begin by roasting the tomatoes. Preheat the oven to 450˚ F. Line a heavy baking sheet with foil and spray lightly with cooking spray. Spread halved tomatoes evenly on sheet, sprinkle with salt and pepper and 1 tsp. each of dried oregano and basil. Drizzle with 2 Tbsp. of olive oil and roast in oven for about 20 minutes until the tomatoes are softened and begin to turn brown. Mix up the tomatoes about halfway through roasting time to help cook more evenly.

While the tomatoes are roasting, heat 2 more Tbsp. of olive oil in a large, heavy soup pot or Dutch oven over medium-high heat. Add shallots and sprinkle with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the shallots begin to brown lightly. Add the celery and carrots and cook over medium heat for 4-5 minutes until vegetables begin to soften. Turn heat to high and add wine to deglaze the pan. Use a wooden spoon with scrape any browned bits from the pan. Add minced garlic and cook for 1-2 minutes. When the tomatoes are finished roasting pour into the pot with their juices and turn down the oven to 350˚F.

Add the chopped kale, chicken broth, diced sausage, Parmesan rind, and potatoes to the soup pot and turn the heat to high to bring soup to a boil. Sprinkle with additional salt and pepper. Once the soup is boiling partially cover and turn heat down to low. Simmer soup for 25-30 minutes until the potatoes are tender and the flavors have began to meld.

While the soup simmers over low heat, line a baking sheet with foil. In a small bowl whisk together 2 remaining Tbsp. of olive oil with 1 tsp. salt, grated garlic, and remaining oregano and basil. Place the bread cubes in a gallon-sized freezer bag and then drizzle with the garlic and olive oil mixture. Seal the plastic bag and shake until the bread cubes are covered evenly. Spread oil-covered bread cubes evenly on prepared baking sheet and bake in oven for 15-20 minutes until they croutons are dried out and turning golden brown.

After the soup has thoroughly simmered, remove from heat. Ladle into bowls and sprinkle each serving with a little grated Parmesan cheese. Add several toasted croutons to each bowl. Eat up! It's delicious!

In Minutes Flat

Super Fast Greek Chicken Flat Bread Paninis
I must say . . . I have a crush on my panini press. Some sort of leftover meat, a random assortment of condiments, cheese and like magic . . . a hot delicious dinner! Flat bread is a staple in our house for everything from falaffle to fantastic and quick mini pizzas! This time around, I decided to fold it over and grill it panini style. Some leftover homemade Caesar dressing, roasted peppers, and oregano added a flavorful punch to this quick and easy dinner. This recipe makes enough for four flat bread paninis- plenty to share!

Ingredients

- 4 pieces of flat bread

- 1 cooked chicken breast, diced

- 3 Tbsp. prepared Caesar dressing

- 1/4 c. kalamata olives, halved

- 1 roasted red bell pepper

- 4 marinated artichoke hearts, roughly chopped

- 4 slices provolone cheese

- 1 tsp. dried oregano

- 1/4 c. crumbled feta cheese

  

Heat panini press to high. In a small bowl, toss chopped chicken breast with Caesar dressing. Set out flat bread pieces and top each with one slice of provolone cheese. Divide chicken, bell pepper, artichoke hearts, and chopped olives amongst paninis and mound ingredients on top of the provolone slices. Sprinkle each panini with a little dried oregano and crumbled feta cheese. Fold each panini in half and place on heated panini press.

Cook paninis on the press for about 5-8 minute until the flat bread becomes toasty and the cheese melts. So quick and easy- it's a great week night family dinner with a little tomato soup or tzatziki sauce for dipping.

California Dreamin' (In the Form of a Panini)

Sonoma County Chicken and Apple Panini

I consider myself very lucky to have grown up in Northern California with such food-adventurous parents. My brother and I were frequently exposed to new tastes from my mom's kitchen and at numerous restaurants. "California cuisine" provides a bounty of fresh ingredients in clever combination. Some of my very favorite dining experiences happened on trips to the California Bay Area and Wine Country (including the BEST tomato soup ever). This panini recipe is inspired by some of the tastes of California's foodie-happy wine-soaked Sonoma County. Apples, brie, and crusty bread (staple snacks amongst avid wine-tasters) play perfectly off a garlicky chicken salad and caramelized onions. Enjoy this one with a glass of wine (or two).

Ingredients

- 1 boneless, skinless chicken breast, fully cooked, and diced

- 1 medium yellow onion, sliced into thin rings

- 1 Tbsp. butter

- 1 tart apple (such as Granny Smith) sliced thin

- 2 Tbsp. olive oil

- 4 slices sour dough bread

- about 4 Thsp. soft brie cheese

- salt and pepper

- 2 Tbsp. garlic aioli (or prepared Caesar dressing)

Melt butter in a large skillet over medium heat. Add onions, separating into individual rings with a wooden spoon. Season with a sprinkle of salt and pepper and cook until the onions begin to soften, stirring occasionally. Once the onions are soft and translucent, turn the heat to low and caramelize (20-30 minutes). Once the onions are soft and brown, remove from heat and allow to cool while preparing the rest of the panini. 

Set panini press to high. In a small bowl, combine chopped, cooked chicken breast with prepared aioli or Caesar dressing. Toss to coat chicken completely, adding a little extra dressing if it seems dry. Brush one side of each slice of sourdough bread to a little olive oil. Spread equal amounts of the brie cheese on the non-olive oil side of the bread slices then assemble paninis. Top the brie on one slice per sandwich with a little bit of the chicken, a few apple slices, and a sprinkle of the caramelized onions. Top with the second piece of bread, oil side out.

Place sandwiches on panini press and cook until the cheese melts and the bread is golden and toasted. Serve panins with a little soup and definitely a glass of California wine!

Curry Up Already!

Crostini With Curried Chicken and Avocado Salad

The Anglophile in me is absolutely mad for the tradition of "taking tea." A hot cup of tea, a splash of milk, and a little snack can brighten even the dullest afternoon! This weekend I had a little gathering to welcome back Jordyn after her quarter abroad in London. Scones, clotted cream, and cucumber sandwiches were definitely on the menu, but I wanted to deviate a little bit from a completely traditional afternoon tea (ie. champagne). I came up with this delightfully easy and tasty chicken salad recipe as a fun twist on the classic finger sandwich. Try the chicken salad on crostini for your next party or just slathered between two slices of bread for lunch! 

Ingredients

- 1 baguette, sliced crosswise into 1/4" thick slices

- 2 large cloves of garlic, grated fine

- 4 Tbsp. olive oil, divided

- salt and pepper

- 2 boneless, skinless chicken breasts

- 4 green onions, minced

- 2 Tbsp. minced fresh cilantro, divided

- 1/2 mayonnaise

- 1 Tbsp. Madras curry powder

- 1/2 tsp. ground coriander

- 1 large, ripe avocado, diced into bite-sized pieces

- juice from 1 lemon

To make the crostini, preheat the oven to 350˚F. In a small dish whisk together grated garlic and 2 Tbsp. of olive oil, season with a little salt. Line a heavy baking sheet with foil and arrange baguette slices on foil in a single layer. Brush the top of each slice with the garlic oil mixture. Toast in oven for about 20-25 minutes until the slices are golden brown. Set aside to cool completely. Meanwhile, season chicken breasts on both sides with salt and pepper. Brush with remaining two Tbsp. of olive oil. After the toasted crostini comes out of the oven, put chicken breasts in (keep the oven at 350˚F). Cook for 20-25 minutes until the chicken is cooked through and no longer pink in the middle. Allow chicken to cool completely before making chicken salad.

After the chicken has cooled, dice into bite-sized pieces and place in a medium sized mixing bowl. Add lemon juice, mayonnaise, curry powder, ground coriander, green onions, and 1 Tbsp. cilantro. Mix ingredients to combine and season to taste with salt and pepper. If salad is dry, add a little more mayonnaise. Carefully mix in sliced avocado (be gentle so that it doesn't get squashed into guacamole). Top each slice of crostini with about 2 Tbsp. of chicken salad mix. Garnish the tops of each chicken salad crostini with a tiny pinch of the remaining cilantro. Serve! Eat! You'll love it!

One Chicken Three Dinners (Day Two)

Chicken Enchiladas with Roasted Poblanos and White Beans
Day Two of my Adventure on Chicken led me to put together an easy and filling one-dish dinner perfect for fall. I saved the extra chicken from the other night's Buttery Roast Chicken and Potatoes for this meal, but you can get a rotisserie chicken from the supermarket or just cook a couple of breast pieces to get about two cups of shredded chicken meat. It's easy to throw this together early in the day and then it just takes about 30 minutes in the oven when you get home from work. Easy to put together and enough to feed the whole family . . . you'll love this cheesy take on chicken.

Ingredients
- 2 c. shredded chicken meat (breast or thigh meat or a combo works great)
- 10 6"corn tortillas
- 1 jar green salsa 
- 1/2 tsp. chili powder
- 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- juice from 1 lime
- 1 15 oz. can white beans in their juices
- salt and pepper to taste
- 2 c. shredded pepper jack cheese
- 1 c. or so crème fraîche
- 2 poblano chilis
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- oil for frying

Turn on the oven to broil and place the poblano chili peppers in a baking dish. Place in oven a broil, turning occasionally so that the skin on each side of the pepper turns bubbly and black. When the peppers are completely blackened, place in a resealable container and allow to cool. While the peppers are roasting, heat about 1 Tbsp. of oil in a small non-stick pan over medium-high. Fry tortillas one at a time, continuing to oil the pan as you go, until each is softened and slightly browned. It takes about 20-30 seconds per side. Drain fried tortillas on paper-towels to remove extra oil. Set aside until the peppers have cooled.

While the tortillas and peppers cool, prepare the beans and chicken. Heat about 1 Tbsp. of oil in a small pot, add garlic, and cook at medium heat for about 1 minute until the garlic softens and becomes fragrant. Add beans with their juices, cumin, chili powder, and ground coriander. Season with salt and pepper and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer until mixture thickens. Stir often to keep from sticking to the bottom of the pot. While beans are cooking, toss together chicken pieces with lime juice. Peel the brown and bubbled skin from the cooled peppers, scrape out seeds, remove stem, and roughly chop. Add peppers to chicken mixture and toss to combine. Season to taste with salt and pepper.

Spray a 9x13" baking pan with cooking oil and preheat the oven to 350˚F. To assemble the enchiladas. Lay a tortilla on a plate, spread with about 1 Tbsp. of the cooked beans, top with a sprinkle of chicken and pepper mixture, and then cover with about a teaspoon of crème fraîche. Roll enchilada and place in prepared baking pan. Continue assembling and rolling enchiladas until the pan is full and the enchiladas are nestled closely together. Cover the rolled enchiladas with an even layer of green salsa and then sprinkle with shredded cheese. Bake for about 25-30 minutes until the cheese is melted and begins to bubble on top. Serve with sour cream, salsa, and guacamole. Yum!

One Chicken Three Dinners (Day One)

Buttery Roast Chicken and Potatoes
With fall definitely falling upon us, it's time for yummy oven roasted recipes. The taste of a tender and juicy chicken is just so very satisfying on the dinner table with raindrops beating on the roof outside. I had been craving a savory roast chicken ever since reading Julia Child's autobiography where she describes at length the succulent butter-drenched chickens she feasted on in France. Taking a cue from Julia, I put together this yummy and easy roast chicken recipe together with the intention of using every bit of it for two other leftover recipes (skin, bones, and all). This is the first night of the chicken feast, made possible and super delicious thanks to handfuls of fresh herbs given to me from Marion's beautiful garden.

Ingredients
- 1 5 lb. whole chicken, rinsed with innards removed and reserved*
- a small handful of fresh chopped rosemary, thyme, and marjoram
- salt and lemon pepper
- 1 large onion, quartered
- 2 lemons, halved
- 1 stick of butter, softened
- 4 Yukon Gold potatoes, halved
- 5-6 medium carrots, cut into thirds crosswise

Rinse chicken in cold water and pat completely dry with paper towels. Season the inside of the chicken with a sprinkle of salt and several grinds of lemon pepper. Place in a roasting pan and set aside. Preheat oven to 375˚F. In a small bowl blend together butter with about 2/3 of the fresh herbs with a fork. Rub the outside of the chicken completely with the butter- this will make the skin crisp and delicious. Season the outside of the chicken generously with salt and lemon pepper. Spread the legs of the chicken apart and sprinkle the inside of the chicken with the remaining fresh herbs then stuff it with onion quarters and halved lemons. Tie the legs together with kitchen twine and pin the skin flap closed with a couple of toothpicks.

Arrange the chicken at the center of the roasting pan and surround with sliced carrots and potatoes. Sprinkle vegetables with salt and pepper and place the pan in the oven. Roast chicken for about 90 minutes, removing every 25 minutes or so to baste with drippings. Chicken in cooked through when a thermometer placed in the center of a meaty part of the bird registers to 180˚F. Remove from oven and tent with foil. Allow meat to rest for about 10 minutes before slicing. I served mine with the roasted vegetables and some sauteed kale. It was a very tasty dish!

*After dinner, I removed any extra meat from the bird and saved it in a bag for chicken enchiladas. The bones, skin, chicken innards, and pan drippings I saved in a gallon freezer bag and placed it in the freezer so it would be ready for later.

The Heat of the Night

Spicy Chicken Tortilla Soup

It was a lovely time up in Seattle seeing old friends and checking out more than one delicious eatery. A quick two-night stay in one of my favorite cities in the world, an evening of watching the Mariners lose spectacularly to the Yankees, and the BEST soy latte I have ever had, and we were on our way back home. It was a nice end-of-summer get-away, but alas, it had to end with a long car trip with a rambunctious terrier. I was ready for a satisfying, light, and easy dinner when we rolled into the driveway. Luckily, inspiration struck, and I came up with this tasty version of "classic" Tex-Mex fare. It really hit the spot for a warm evening and made great use of several pantry and left-over fridge items (ie. the crumbly broken chips at the bottom of the bag and two-thirds of a jar of salsa). I'm definitely going to enjoy the leftovers tomorrow.

Ingredients

- 1 boneless, skinless chicken breast

- 1 1/2 c. jarred medium-heat red salsa

- 1 c. water

- 2 ears of fresh corn, shucked and kernels scraped off and reserved

- 1 jalapeño pepper, seeded and diced

- 1 sweet yellow onion, diced

- 1 14.5 oz. can fire roasted tomatoes with green chilies 

- 1 Tbsp. ground cumin

- 1 tsp. ground cardamom

- salt and pepper

- juice from 1 lime

- 2 Tbsp. olive oil

- 2-4 Tbsp. chopped fresh cilantro

- 1 qt. chicken broth

- 1 c. crushed tortilla chips

- sour cream, pickled japapeño peppers, and shredded cheese for garnish (optional)

Place chicken breast in a small sauce pan with a lid and sprinkle with salt and pepper. Pour water and jarred salsa over chicken and bring to a boil over high heat. Once the mixture is brought to a boil, reduce heat to low, cover and simmer chicken breast for 30-40 minutes until it has cooked through completely and it begins to soften.

While chicken is simmering, chop and dice other ingredients and begin to prepare the rest of the soup. Heat olive oil in a large Dutch oven over medium. Add onion and cook until it begins to turn translucent and begins to soften, stirring often, about 5 minutes. Season with salt and pepper and add chopped fresh jalapeño pepper. Stir over medium until pepper begins to soften, about 2-3 minutes. Add corn, canned tomatoes, chicken broth, cumin, lime juice, and cardamom and stir to combine completely. Bring to a boil.

When broth is boiling, add the chicken breast and all the salsa into the broth mixture and stir to combine. Partially cover and reduce heat to low. Simmer soup for 30 minutes, stirring occasionally.

Remove lid and using a pair of tongs and a wooden spoon, fish out chunks of chicken and shred using the tongs. By this point, this chicken should be extremely tender and this will be easy to do. Sprinkle soup with chopped cilantro and crushed tortilla chips, cover, and cook and additional 5 minutes. Season with additional salt and pepper to taste.

Remove soup from heat and serve in bowls with sliced avocado, a sprinkle of grated cheese (ie. cheddar or pepper jack), a few pickled jalapeño peppers, additional crushed tortilla chips, and a small dollop of sour cream. It's got some heat and tons of flavor! You'll love it.

Sizzling September

Spinach Salad with Lemony-Peppery Chicken
Summer is not going down without a fight around here. After a rather mild and pleasant few dry months we were teased with a very Fall-like few days of chilly evenings. I thought it was about time to pull out my sweaters and stock pots of the long, wet months ahead . . . then BAM! This Labor Day weekend temperatures shot up into the high 90s and although my heart was turning towards concocting hearty soups and casseroles, my sweaty body tells me, "No, it's still salad weather." Very well, this quick spinach salad with grilled chicken breast is perfectly light meal for two to enjoy with your sweetie and a crisp glass of white wine during these remaining warm summer nights!

Ingredients
- 1 chicken breast, sliced in half down the center to create two thin fillets, then cut into four strips
- 5 oz. baby spinach leaves, rinsed and patted dry
- 1 avocado, peeled, pitted and sliced
- 1 Fuji apple, cored and sliced
- 2 Tbsp. chopped walnuts
- 1/4 c. crumbled Feta cheese
- 1/4 c. dried cherries
- juice from 1 lemon
- 1 large garlic clove, minced
- 1 Tbsp. honey
- 1 shallot, minced
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil, divided
- salt and pepper to taste
- lemon pepper 


LEMONY-PEPPERY CHICKEN BREASTS
In a small bowl, whisk together minced garlic, lemon juice, and 1 Tbsp. olive oil. Set aside. Lay out filleted chicken breast pieces in a shallow bowl and sprinkle both sides with salt and a generous amount of lemon pepper. Pour lemon mixture over chicken breasts, cover with plastic wrap, and marinate in refrigerator for at least 30 minutes.

After the chicken has marinated, heat the grill to high and cook chicken pieces for 4-5 minutes per side until grill marks appear. The chicken will cook quickly because it's sliced so thin. While chicken pieces are grilling, prepare the salad dressing and salad.

TANGY SHALLOT DRESSING
In a small bowl, whisk together shallots, honey, apple cider vinegar, and a sprinkle of salt and pepper until the honey has dissolved. Whisk in the remaining tablespoon of olive oil. Assemble two salads with spinach, apple sliced, dried cherries, avocado, apple slices, and walnuts. Divide dressing evenly among each salad. Sprinkle with crumbled Feta cheese then lay two cooked chicken breast pieces across each salad. Eat up! Fast, easy, and delicious! 

Hearts Afire!

Walnut Pesto with Chicken and Artichoke Hearts
As many of my food adventures began, this one started with an overabundance of ingredients in my pantry and fridge. I had quite a bit of fresh basil sitting around in need of a home, but wanted to pull a little twist on a classic pesto recipe. This was a very quick dinner that made plenty for two with leftovers. It's a great weeknight meal to try. Double the recipe for families! Dinner on the table in less that a half hour.

Ingredients

- 1 boneless, skinless chicken breast, sliced into bite-sized pieces

- 1/4 c. marinated artichoke hearts, chopped

- 12 oz. dried spaghetti noodles

- a splash of dry white wine

- salt and pepper

- a small handful of fresh basil leaves

- juice from one lemon plus 1 tsp. of zest

- 1/4 c. walnuts

- 1 c. shredded pecorino romano cheese, plus extra for sprinkling

- olive oil

- 2 Tbsp. chopped Italian parsley

- 2 large cloves of garlic, peeled

WALNUT PESTO

Pesto is a snap to whip up in the food processor! Pulse the garlic cloves to a fine mince then add the basil, Italian parsley, and walnuts and run machine until the mixture is coarsely chopped. Add shredded pecorino romano and lemon juice and zest. Let the machine run and slowly drizzle about 1/4 c. of extra virgin olive oil until the mixture is creamy and to the desired consistency. Season to taste with salt and pepper. Set aside.

SPAGHETTI WITH CHICKEN AND ARTICHOKE HEARTS

Bring a large pot of salted water to a boil. Add dried spaghetti and cook until al dente, about 9 minutes. Drain, reserving about 1/2 c. of the cooking water. Set pasta and water aside.

Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add chicken pieces and saute until they are nearly cooked through, 4-5 minutes. Season with salt and pepper. Add artichoke hearts and white wine and bring mixture to a boil, reduce heat to medium low and simmer for about 5 minutes for sauce to thicken. Season with additional salt and pepper to taste.

 

While chicken and artichoke hearts are simmering, toss together the warm cooked spaghetti with the prepared pesto, add a little of the hot pasta cooking water at a time to thin out the sauce. The texture should become silky. Plate the pesto-covered pasta, then spoon some of the chicken mixture and the juices on top. Sprinkle with extra pecorino romano. Eat up! It's good!

Rockin' and Roastin'

Spaghetti with Roasted Tomatoes, Chicken, Goat Cheese, and Kalamata Olives
If you've been keeping track of this blog, you may have noticed my recent obsession with roasting tomatoes. And why shouldn't I engage in the practice? It's a super easy way to pack the flavor into a variety of recipes. And . . . here's another one. The roasted tomatoes and fresh herbs combined with the creamy goat cheese and salty olives make for a perfect warm-weather dinner. The addition of a little chicken breast made for an easy protein source, but the dish is definitely flavorful enough to omit it for the vegetarians out there. I hope you like it! This was a fairly quick and very easy meal to throw together. I promise you, it was absolutely devoured!

Ingredients
- 1 1/2 lb. boneless, skinless chicken breast cut into 2" pieces
- 12 oz. dried spaghetti
- 1 pt. cherry tomatoes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- olive oil
- 4 cloves garlic, minced
- 1/4 c. dry white wine
- 1/2 c. Kalamata olives sliced in half lengthwise
- 5 oz. soft goat cheese
- salt and pepper
- 1/4 c. chopped fresh basil
- 1/4 c. chopped fresh Italian parsley
- 2 Tbsp. chopped fresh thyme leaves

Preheat the oven to 425˚F. Line a rimmed baking sheet with foil and spray with a coat of cooking spray. Rinse cherry tomatoes in water and pick off any remaining stems or leaves then arrange on foil. Drizzle with about a tablespoon of olive oil then sprinkle with salt, pepper, and the dried oregano and thyme. Roast in oven for about 20-30 minutes. Watch for the tomatoes to soften and for the skins to brown slightly. Remove from oven and set aside to cool while working on the rest of the meal.


Bring a large pot of salted water to a boil on the back burner while preparing the rest of the pasta dish. In a large, heavy skillet with a lid heat 1 Tbsp. olive oil. Cook chicken breast pieces over medium heat for about 8 minutes until chicken is cooked through and no longer pink in the middle. Season with salt and pepper. Remove chicken from skillet and place in a small bowl. Cover in foil and set aside.

Return the skillet to heat and add another Tbsp. of olive oil and garlic. Cook garlic over medium for about a minute so that it softens and becomes fragrant. Add fresh chopped herbs, wine, and roasted tomatoes and any juices that they have rendered to the skillet, stirring to combine. Season with salt and pepper. Bring the heat up to high to bring to a boil, then reduce heat to low, cover, and simmer for about 5-8 minutes until the sauce begins to thicken. Meanwhile, the water should be at a boil. Cook dried spaghetti until about 2 minutes before it is fully cooked through, so for about 7 minutes. 

Take a measuring cup and scoop out about 1 c. of pasta cooking water. Drain spaghetti and place the noodles in the skillet with the tomato and herb mixture, tossing with tongs to combine thoroughly. Pour about 3/4 c. of the pasta cooking water into the mixture and toss to combine, this should create a starchy, yet watery sauce. Add more pasta water if the mixture seems too dry. Bring the heat up to high so that the mixture comes to a quick boil. Cover and turn the heat to medium low and cook for an additional 1-2 minutes, until the pasta is cooked to al dente. Remove skillet from heat. Add the chicken, chopped, olives, and half of the goat cheese.

Using tongs to toss together, combine the ingredients thoroughly. The heat of the pasta will melt the goat cheese into a creamy texture. Once things are nearly combined, add the remaining goat cheese and toss until everything is thoroughly incorporated. Season with additional salt and pepper to taste. Plate the pasta into 4-6 servings and top with an extra sprinkle of chopped Italian parsley if desired.

Sizzling Summer Salads

Thai-Style Noodle Salad with Grilled Chicken and Spicy Peanut Dressing
Be careful what you wish for! We've been lamenting summer's late start this year only to be hit with some blistering heat in late July and early August. No matter . . . it just means sandals, sunscreen, and definitely lighter fare on the dinner menu. On my run the other day, I had a craving for some delicious Thai-food and came up with this idea for a veggie-heavy salad with cold udon noodles and a spicy Thai-style peanut sauce. Topped off with lime-marinated grilled chicken breast, this quick dinner for two makes for a perfect meal on a hot summer night.

Ingredients

- 1 1/2 lb chicken breast, sliced through the center into two thin pieces and then sliced lengthwise to make four pieces

- 2 heads baby bok choy, stems and leaves, rinsed and cut into 2" pieces

- 3 green onions, trimmed and chopped

- 1 large carrot, sliced down lengthwise with a vegetable peeler to create long, thin ribbons

- 1/2 cucumber, peeled, and ribboned into long pieces with a vegetable peeler

- 7-8 oz. udon noodles

- 3 Tbsp. chopped cilantro, divided

- 3 grated garlic cloves, divided

- 1 Tbsp. plus 2 tsp. rice vinegar, divided

- 2 Tbsp. Sriracha hot sauce, divided

- 1 Tbsp. plus 2 tsp. fish sauce, divided

- 2 Tbsp. peanut butter

- juice from one lime

- 1 tsp. lime zest

- salt and pepper

- 1 1/2 tsp. red pepper flakes, divided

- 2 Tbsp. chopped peanuts

- 2 Tbsp. grape seed oil

- 2 Tbsp. vegetable oil

CHICKEN MARINADE

In a small bowl, whisk together 1 garlic clove, 2 Tbsp. finely chopped cilantro, 2 Tbsp. vegetable oil, 2 tsp. rice vinegar, 1 Tbsp. Sriracha, 1 tsp. red pepper flakes, lime juice, 1 Tbsp. fish sauce, and lime zest. Set aside. Season chicken pieces on both sides with a sprinkling of salt and pepper. Place in a shallow dish and cover evenly with prepared marinade. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.

After chicken has marinated, begin heating your grill or grill plates to high and prepare the rest of the salad and dressing.

SALAD AND PEANUT DRESSING

Place chopped and rinsed bok choy, green onions, and carrot and cucumber ribbons in a large bowl and set aside. Bring a medium sized pot of water to a boil. When is reaches a rolling boil, cook udon noodles for 3-4 minutes until they soften. While noodles are boiling, fill a large colander with ice cubes. Drain boiled noodles into the ice colander and rinse with cold water with bring the temperature of the noodles down. While waiting for the ice to melt, prepare the dressing. Place peanut butter, 1 Tbsp. Sriracha, 1 Tbsp. rice vinegar 2 Tbsp. grape seed oil, 2 tsp. fish sauce, minced garlic cloves, and 1/2 tsp. of red pepper flakes into a blender. You can also whip up dressing with an immersion blender or food processor if you have one. Blend ingredients thoroughly and season with salt and pepper. The dressing will be thick.

Spray grill plates with cooking spray and cook marinated chicken pieces for 4-5 minutes per side until grill marks appear. Chicken is cut quite thin, so it will cook quickly. While chicken is cooking toss together cold, rinsed noodles with prepared vegetables and dress with the peanut sauce, reserving about 2 tablespoonfuls. Toss salad thoroughly to combine ingredients. Divide salad among two plates and top each salad with a sprinkling of chopped cilantro and peanuts. Top each salad with two pieces of chicken. Dress warm chicken slices with a dollop of peanut sauce. Yummy and spicy.