Winner Winner Chicken Dinner: Grilled Potato Salad

This was such an awesome dish!  I found this recipe on the Johnson's Backyard Garden FB site.  They have tons of great ideas to use our CSA veggies.  I highly reccomend this tasty summer salad.  I avoid creamy potato salad since it's just not that great for you - other than family BBQs and the 4th of July - so this was a great alternative with a light vinegarette dressing!

Ingredients:
3 tablespoons white wine vinegar
2 cloves garlic, minced
Ground black pepper
9 tablespoons extra virgin olive oil
2 pounds medium red potatoes, scrubbed
1 large red onion
1 large red or yellow bell pepper
Salt
3 tablespoons capers, drained and rinsed
4 tablespoons chopped fresh parsley

Directions:
1.  Create dressing by whisking vinegar, garlic, 1/4 teaspoon pepper, and 6 tablespoons oil in large bowl. Reserve 1/4 cup dressing and set aside for finishing salad.
2. Slice potatoes into 3/4-inch planks, unpeeled onion into 1/2-inch rounds, and bell pepper into bite size chunks.  Toss in olive oil and season vegetables with salt and pepper to taste.
3. Grill vegetables, uncovered, over moderate fire until well charred on both sides, 5 to 10 minutes per side (onions and peppers will take less time than potatoes). We used a grill basket to keep the veggies from sliding through the cracks.  Remove vegetables from grill.
4. Toss grilled vegetables with dressing (not 1/4 cup reserved dressing). Toss in capers and cool salad to room temperature, about 15 minutes. Just before serving, toss with remaining 1/4 cup dressing and parsley.
Source

Winner Winner Chicken Dinner: Pecan Crusted Trout

I stumbled on a recipe from Sheryl Crow's new cookbook last week.  This was a great way to have some fish with a little extra protien with the nuts on top. It also has a yummy southern-goodness type taste to it.  I love pecan crusted anything (chicken, etc) so this was a hit at our house.

I would say this is 98% her recipe, I made a couple tweaks here and there.  Hope you enjoy! 

Ingredients:
1/4 cup flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1 tsp salt - I added this (it needed it!)
1 large egg
1 1/2 tablespoons milk
1 cup chopped pecans
Four 4- to 5-ounce skin-on trout fillets
2 tablespoons canola oil

Directions:
In a shallow dish, whisk together the flour, seasoning, and garlic powder. In a second dish, whisk together the egg and milk. Put the pecans in a third dish or plate. Coat the side of a fillet without the skin with the flour and then with the egg wash. Press it gently into the pecans to coat thoroughly. Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin. In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes. Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer. Turn down heat and put a lid on your skillet until cooked through.

Winner Winner Chicken Dinner: Carmelized Onion and Pear Salad

This spring I'm craving all sorts of fresh, sweet and unique ingredients for my salads.  It's been fun to switch it up from my winter veggies-only salads.  I think we're going to be hooked on this one, maybe because of my hubby's love of onions of any sort, but also because it's just such a great combo of flavors together!

1/2 Onion sliced into thin strips
1 pear sliced
1 small handful gorgonzola (I use the light kind if I can find it)
Candied pecans
Spring Mix or Spinach

Dressing: 1 squirt of honey, 1/2 lemon juiced, 1 squirt of dijon mustart, 1 splash of apple cider vinegar, salt, pepper and olive oil.  How is that for not-so-exact directions?

Directions: Slice onion and saute with a small bit of olive oil on low to medium head until carmelized in a skillet. Slice pears and spread over spring mix or spinach.  Top with onions, cheese and pecans and lightly dress!  Yum!

Winner Winner Chicken Dinner: Shrimp Ceviche

Ever since our honeymoon, B and I have been obsessed with ceviche.  It's so light, fresh and healthy.  I think I ordered it at least once a day on our honeymoon.  Blake's co-worker shared his favorite Peruvian recipe with us and I put my own spin on it.  Here you go, enjoy!

1 lb of raw shrimp- shelled and deviened
1/2 cup lime juice
1/2 cup orange juice (you can just use all lime juice if you wnat)
1 garlic clove
1 small spicy pepper
1/4 tbsp ginger grated
1/2 small onion diced
2 tablespoon of cilantro
1 diced avocado

Bring water to boil and cook shrimp for 1 minute.  Cool, then mix together with remaining ingredients. 
Let sit for approx 30 minssit for a couple minutes. Add cilantro & avocado and serve. 

Next we are planning on trying it with raw fish! 

FYI -It's important to cook your shrimp so the juices don't turn it into a rubbery texture.

I think I owe you one more recipe this week, so stay tuned!

Winner Winner Chicken Dinner: Roasted Veggie Sandwiches

I went a little produce crazy this week during my weekly grocery trip.  I came home with a lot of fresh veggies to throw together some great veggie sandwiches. 

I think I've actually come up with enough satisfying veggie only meals to make Blake not want to eat tons and tons of ice cream after our meal each night!  Don't get me wrong, he still loves his ice cream, but the size of the bowl is not out of control.  He must be filling up without meat. :)

Here are my list of veggies that I used to pull together this sammy.  You really could use whatever you like/you have on hand.  I would recommend a hearty veggie like eggplant or zucchini as a base. 

1 Eggplant sliced - I used Chinese

1 Zucchini sliced (yellow or green)

1 large handful sliced portobellos or baby bella mushrooms

1/4 Red Onion sliced in rings

1 Cibatta Loaf

Sliced fresh mozzarella

Pesto or Hummus - as spread

Several Basil Leaves

1/2 Large tomato sliced

1 Handful of spinach

Slice veggies and drizzle in olive oil with salt and pepper.  Drizzle mushrooms with some balsamic vinegar and roast veggies (excluding tomatoes, basil and spinach) on cookie sheet at 400 for about 25 minutes or until fully cooked.  Slice cibatta in half and pull out extra bread inside loaf.  Broil after brushing with pesto or hummus and layering with cheese.  Load all your veggies on top of bread once crispy.  Top with basil, spinach and tomato. 

I served with some sweet potato slices that I roasted with my veggies (they need to cook a bit longer to get crisp). 

Hope you enjoy! 

Has anyone tried a winner winner chicken dinner recipe and had any luck out there?

Winner Winner Chicken Dinner: Chicken Lettuce Wraps

Over the weekend, we met Paul and Whit for lunch at Pei Wei for a really nice afternoon of catching up.  I got inspired to try out making our own version of their lettuce wraps at home this week!  I started with a recipe that I googled and ended up with something a little different, but we loved it!  It was my first time using Tofu and it was quite yummy.  I'm just not sure what to do with the left overs - any suggestions?

The ingredients look a bit intimidating - but this was actually a really fast meal to throw together and overall, fairly healthy!

Ingredients:
2 Chicken breasts - diced
7-8 Crimini mushrooms - diced
1 can of water chestnuts - diced
1 tablespoon of oil
3 cloves garlic pressed
4 tablespoons of diced green scallions
1/4 cup chopped cilantro
1/2 cup diced tofu

Preparation:

Heat large with oil.  Add garlic for 5-10 seconds .  Add minced chicken and sear, then add mushrooms and water chestnuts.  Add 2/3 of sauce (see below), stir and incorporate. Add green scallions, cilantro and tofu.

Sauce:
1 teaspoon of sesame seeds
1/4 cup of soy sauce
1/4 cup of oyster sauce
1/4 cup hoisin sauce
1/2 tsp of cayane pepper (if you like it hot) - I also added some siracha
1/4 cup of cooking rice wine
T of sugar
Grated ginger to taste

Heat mixture at a low boil for about 5 mins.
Serve chicken mixture over iceberg lettuce and enjoy! 

I also served some edemame on the side and some miso soup to round out the meal.  It was very tasty!

Winner Winner Chicken Dinner: Kale & White Bean Chicken Soup

Photo taken from Realsimple.com

I had this one on the menu a few weeks back and never got around to making it.  I whipped up a pot before church on Sunday and we enjoyed it to unwind our weekend and get ready for the week.  It feels like soup season is nearing an end here in Texas, but if you are still enjoying some chilly weather, give this one a shot! 

Ingredients
2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced or if you don't have that available you can use the kale stems for crunch
1 large onion, chopped
kosher salt and black pepper
1 32 oz container of chicken broth
4 C water
2 15.5-ounce cans cannellini beans, rinsed  (Can also use Northern)
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)  - I used spiral whole wheat pasta
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2.5 tablespoons chopped fresh rosemary
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
Juice of 1 lemon
2 Chicken Breasts

Directions
Heat the oil in a large pot over medium-high heat.
Add the garlic, celery (or chopped stalk), onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 4 cups of broth and 4 cups water, and Parmesan rind.  Cover and bring to a boil.
Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Cook chicken (I boiled mine) and chop into bite sized pieces.
Remove the Parmesan rind. Stir in the chicken, lemon juice and sprinkle with the shaved Parmesan before serving. Serve with bread.

**Inspired, Modified & Adapted from Real Simple

Winner Winner Chicken Dinner: Mushroom Risotto (Part II)

I had felt really intimidated by risotto before I had ever made it before, but then read Jenna's blog and got some encouragement up to give it a shot.  It's a suprisingly simple preparation, just takes a bit of time and elbow grease to make it all come together.  Stir, Stir, Stir.  Thankfully, cooking is my way to decompress at the end of a day and this recipe worked like a charm.  Just as good as any glass of wine or hot bath :) 

In the spirit of having more vegetarian meals during our week I picked Portobellos for the mushrooms to have a hearty and "meaty" component.  You could add chicken, shrimp, etc.  if you wanted a protien. This would be satisfying as either entree or side dish.  It's pretty affordable, yet indulgent too.  Have I sold you on this one yet? 

This dish was inspired from a Bride and Groom cookbook we recieved from a wedding shower.  Here's my version below. 

2 T Olive Oil

1 diced yellow onion
1 pound Portobello mushrooms - bite sized
1 T minced garlic
1 T thyme
1 cup Arborio rice

4 C broth (I used chicken)

1/2 C White Wine

2 C Spinach

1 T butter

1/4 C grated parmesan cheese

Saute the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and thyme and cook a couple minutes then add and sauté the mushrooms with the onions. Stir in the rice and cook with vegetables and seasonings.  Add the wine and stir until it has reduced and soaked into the wine.  In another sauce pan, heat the broth until it simmers.  Start adding the broth quarter cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup, until the broth is gone and the rice is soft.  Stir in 2 C of fresh spinach until wilted.  When the rice is done, stir in the cheese and butter. Salt and pepper the risotto to taste. Serve with grated Parmesan on top.

Winner Winner Chicken Dinner: Stuffed Chicken (Part I)

This week we had two big winners that turned out pretty darn good (if I say so myself).  I couldn't decide on which one to share, so I thought I would share both.

The stuffed chicken that we have come up with is a really simple prep and is somewhat of a flexible recipe that you can change up, depending on what is in your fridge or pantry.  It can be a bit tricky if you aren't a very patient person (I lack skills in that department) because it can take a while to bake since it's stuffed with yummy goodness. Besides patience, this recipe doesn't take too much skill and can be a crowd pleaser that's almost guaranteed to impress. This is another one that's mostly kept in my head - so here's my best effort at writing it out.

Ingredients:
2 Chicken Breast  - Boneless & Skinless
1/4 C (ish) of a creamy herbed cheese (I like boursin - you could also use some cream cheese if that's all you had and add some of your favorite seasonings)
Small handful of diced onion
1 C Frozen or Fresh Spinach Chopped
4-6 Sundried Tomatoes chopped
Small handful of shredded cheese (I like mozzarella or Parmesan)
Salt & Pepper

Directions:
The most important part of this recipe is to POUND OUT your chicken breast!  I like to sandwich the breasts in between 2 pieces of saran wrap and give it a go with my meat mallet.  Such a good way to de-stress after a long day!  In a small mixing bowl, combine the cheeses, vegetables and seasonings.  Stir together until slightly creamy, but not too dry.  Add salt and pepper to taste.  Season chicken breasts on both sides with salt and pepper and spread half of the mixture on top of the breast.  Roll up breasts and secure with toothpicks.  Season the outside of the chicken. Bake at 400 for approximately 30 minutes in a foil lined baking dish.  Ensure that it's cooked all the way through - it will take longer than you think!

You could add sliced mushrooms, artichoke, olives, fresh basil, tomatoes, different kinds of cheeses, etc. to switch it up.  A surprisingly easy, yet gourmet tasting, weeknight meal!

Recipe #2 of the week coming soon!

Winner Winner Chicken (Breakfast) Dinner: Gloop

This week's favorite recipe was actually from Catherine's Bachelorette party and not from my weekly menu plan.  It was a perfect "sustenance" pre wine tasting for all of the ladies! 

This recipe is near and dear to me since it is what my family eats for Christmas morning each year.  The official name of the casserole is "Gloop."  It's one of my favorites to bring for brunches and is really simple, plus you can prepare it the night before and just bake it up in the morning.  I love adding mushrooms to the mix, but if you don't have them on hand it is just fine without.   Hope you enjoy as much as I do!

6 eggs slightly beaten

6 slices of bread cubed
1 cup grated sharp cheese
2 cups milk
1 tsp. salt (or less)
1 t. dry mustard
1 lb sausage.

Brown sausage and drain. Meanwhile beat eggs and add rest of ingredients followed by sausage.  Refrigerate at least 12 hours in a 13 x 8 pan.  Bake at 350 for 45 minutes.  Optional extras: mushrooms, onion

Winner Winner Chicken (Salmon) Dinner: Herb Crusted Salmon and Creamed Spinach

Our favorite dinner this week was our Herb Crusted Salmon with Creamed Spinach.  Both of these recipes are the kind that just kind of "sit" in my head and I don't really have them on paper or have specifics on how I make them again and again (I know, not helpful at all).  That said, I think I'll take a stab and putting these recipes down here.  Kinda fun that I actually get to claim them as my own! 

Disclaimer:  If you give these a try and they don't turn out....I'm sorry!  They are more of a little of this, a little of that type creations!  So, good luck!

Herb Crusted Salmon
I make this salmon by creating a herb paste in a small prep bowl.  I start with a large amount of dried dill (maybe 1.5 T), add in some garlic (1 clove fresh), 1/4 t of oragano, 1/4 t of garlic, 1 pinch of red pepper flakes or a couple shakes of Tabasco, 1/4 onion salt, some freshly cracked pepper and a pinch of sea salt.  I then add enough olive oil to turn this into a paste.  I also add about (depending on how much you like mustard) a spoonful of dijon mustard.  Spread this paste over the top of your fish.  Line a baking dish with foil (much easier clean up!) and bake at 375 to your desired temperature.  When I start seeing the white fat ooze out of the fish, it's usually close to being done and still moist enough too.  This usually takes about 20-25 minutes. 

Easy (and fairly healthy) Creamed Spinach
Sometimes I just want a little more indulgence to my veggies.  This is a great way to get the nutrients from fresh, green veggies and still have a satisfying, warm side dish.

Take 1/2 bag of fresh spinach (I sometimes incorporate about 1/2 a bag of defrosted chopped frozen spinach) and julliane the leaves.  Finely dice 1/2 yellow onion and throw both veggies into a mixing bowl.  Add in 1/2 cup light sour cream, a small handful of grated parmesean, salt, pepper and 1-2 cloves of garlic.  Stir together to form a mixture that is moist, but not overly wet.  Spray a shallow baking dish with Pam and spread in mixture to the dish.  Top with small amount of sprinkled parmesan and some panko breadcrumbs if you desire.  Bake for about 30 minutes at 350 until the spinach is hot all the way through and the cheese is melted on top.  Serve hot. 

Are these recipes helpful?  Is anyone trying these?  Should I keep going down this path with the blog? Would love your feedback!

Winner Winner Chicken Dinner: Dijon Crusted Chicken

Friday's dinner was our favorite of the week by far.  I ended up not being 'wowed' by the coffee braised brisket - I thought for sure that would be the winner this week.  Friday's chicken was moist and so flavorful.  I'm not usually one that's keen on breading, but this was just enough to have a warm, satisfying winter meal but not be too overpowering.  If you don't like mustard, you might not be a fan of this chicken. I happen to love it, so this dish was a standout for me this week.  I served it with a wild rice dish that had cranberries, onions and lots of fresh herbs and some green beans with almonds.  Enjoy!

1/3 Cup Dry Breadcrumbs

1 T greated Parm

1 t Italian Seasoning
1/2 t dried thyme
1/4 t salt
1/4 t pepper
Boneless skinless chicken breast pounded out
2 T Dijon mustard
1 t olive oil
1 t butter

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture. In a large skillet cook chicken in oil and butter over medium heat for 5-6 minutes on each side until cooked through. 

Adapted from Taste of Home

Meal of the Week Winner: Marinated Flank Steak

We voted this week's favorite dinner to be the Flank Steak we grilled for date night. My aunt put together a calendar for our family last year that included a bunch of our family's favorite recipes.  Each family unit submitted one of their favorites.  I found the flank steak recipe in the calendar and decided to give it a try.   I think this is the recipe similar to the one my grandma used to make.  I marinated during the day and Blake did a great job grilling for us.  We topped it with sauteed onions and mushrooms with a little red wine.  A lovely date night for two!

1/2 cup ketchup
1/2 cup water
1 t salt
1 t pepper
2 T sugar
2 T cider vinegar
2 T Worcestershire
2 T olive oil
2 T soy sauce
1 T Mustard (dijon)

Stir together and pour over steak.  Marinate for up to 2 days.  (Overnight works best) Grill to desired temperature.  Allow to sit for a few minutes before slicing.

Meal of the Week Winner: Chicken Fajitas with Sweet Potato and Poblano Peppers

Photo from RealSimple.com

This was by far my favorite meal of the week that we cooked from home.  Another favorite was the white bean and tomato basil side dish from earlier in the week.  This was a tasty dish that B and I threw together - inspired from Real Simple's November issue.  We had a couple friends over and I think they enjoyed it as well!

On a side note - I've been trying to cut out recipes or ideas that inspire me for my weekly menu plans and put them into a notebook.  It's been fun to try a few new things recently.  I would have never picked sweet potato in fajitas but it was yummy!  Here is my best idea of what I actually put together to make the dish....

1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 large poblano pepper, seeded and thinly sliced
kosher salt and black pepper
4 Chicken breasts or the chicken tenders ( Marinated for about 1/2 a day in the following:  1/2 packet taco seasoning, juice of 1 lime, 1 T worchester, 2 T Apple Cider Vinegar, 2T Cumin)
Heat one turn of oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.  Meanwhile, light the grill and cook marinated chicken tenders until cooked completely through but still juicy!

Serve in fresh tortillas (the ones you have to cook up in the skillet) and top with sour cream and cheese.  We served it with Spanish rice, my mom's black beans (recipe upon request) and margaritas! Ole!