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BBQ Chicken Salad

May 9, 2015
Allison
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Recipe
bbq, chicken, ranch, recipe, salad, tortilla chips

We’ve tried to make a habit of having salad-fixings in the house at all times. It’s also nice to mix up the salads every now and then. I tend to gravitate toward a gorgonzola-onion-walnut-balsamic combination, but I don’t want to get sick of that, so we need to keep the options flexible every now and then! I tried a BBQ chicken salad that’s simple with a couple of canned ingredients but has a homemade tortilla chips that really make the difference.

BBQ Chicken Salad
1 Tablespoon olive oil
1 chicken breast
2 cups fresh salad greens
1/4 cup cherry tomatoes, cut in half
1/8 cup canned corn, drained
1/8 cup canned black beans, drained
Small slice of red onion, chopped
Shredded cheddar cheese
1 Tablespoon canola oil
1 corn tortilla
Salt, pepper, chili powder
Ranch dressing
BBQ sauce

1. Season both sides of chicken breast with salt and pepper. Heat oil in a skillet and cook approximately 4-5 minutes per side.

2. In a separate skillet, heat canola oil. Cut tortilla into thin slices and place in hot oil, turning and mixing frequently, being careful not to burn.

3. Remove tortilla chips and place on a paper towel. While still hot, sprinkle with salt, pepper, and chili powder.

4. Assemble greens, with cheese, tomatoes, onion, corn, and beans. Top with hot chicken, sliced. Finish off with tortilla chips. Drizzle with ranch and bbq sauce, a little goes a long way!

Yogurt and Dill Dip

We planted dill in our garden this year and quickly learned that is a very fast grower. I have more dill than I know what to do with, so recipe suggestions are welcome! We’ve been eating a lot of cut up veggies during the week and I decided to make a dip to go along with them. It’s super easy and cheap. It’s also much better after sitting in the fridge for a day so all the flavors have marinated together.

Yogurt and Dill Dip
1 cup plain greek yogurt
1/3 cup finely chopped fresh dill
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper

1. Mix all of the ingredients in a small bowl. I highly suggested letting this sit overnight before enjoying.

Chicken Parmesan Roll-ups

May 6, 2015
Allison
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Recipe
asparagus, chicken, chicken parmesan roll-ups, dinner, parmesan, recipe, spaghetti squash

Somehow this meal has lasted Sunday through Wednesday. Jason and I had a couple nights where we didn’t get home for dinner so the leftovers have stretched to today. It’s a very filling dish that tastes like comfort food without the extra heaviness that usually comes with chicken parmesan and pasta. My friend Kira passed along this chicken recipe and I’m incredibly thankful for it! I served the chicken with spaghetti squash and roasted asparagus.

Chicken Parmesan Roll-ups
(Recipe credit to the girl who ate everything)
1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can Italian style diced tomatoes
1/2 cup chopped fresh basil
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
Salt and pepper
1/2 cup Italian seasoned gluten free bread crumbs (or panko)

1. Heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to baking dish.

2. Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.

3. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.

4. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer.

Sautéed Spaghetti Squash
1 large spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup fresh basil
Salt and pepper

1. Cut spaghetti squash in half, longways. Sometimes you may need to bring in some assistance as it’s a tough vegetable to cut!

2. Remove all seeds from inside. Place face down on a baking dish with a touch of olive oil on the exposed flesh of the squash. Add about a cup of water to the pan, to help steam as well as roast. Cook at 400 degrees for 45 minutes.

3. When the squash is finished cooking and tender, use a fork to scrape out the squash into spaghetti-like form.

4. Heat a touch of olive oil in a large pan and cook the garlic until fragrant, careful not to burn. Add the squash and cook for a few minutes to incorporate the garlic. Add salt and pepper, and basil. Serve with marinara sauce and ricotta cheese, if desired.

Roasted Asparagus

(Roasted asparagus with olive oil, salt and pepper at 400 for 12 minutes.)

Beet Salad and Chicken Fajitas

April 16, 2015
Allison
No comments
Recipe
beets, black beans, chicken, corn on the cob, dinner, fajitas, gorgonzola, hot sauce, onions, peppers, prep, recipe, salad, sour cream, walnuts

Food Prep Sundays yielded great results this week. This is what everything looked like after prepping: carrots/celery, cheese cubes, veggie frittatas, hardboiled eggs, tangos, sweet potatoes, chicken, broccoli, peppers and onions, beets, and black beans with garlic and chili.

Tuesday night dinner was chicken and beet salad with gorgonzola and walnuts. Pre-cooking the beets on the weekend was such a time saver. It’s not ideal to come home from a long day of work and have to wait on beets cooking in the oven for almost an hour before you can eat dinner. Just had to heat everything up, cook the chicken, and devour.

Chicken and Beet Salads
4 beets, medium sized
2 chicken breasts
6 cups mixed greens
1/2 cup gorgonzola cheese
1/4 cup chopped red onions
1/2 cup chopped walnuts, toasted

1. Skin beets, chop off tops and bottoms and wrap in tin foil. Cook in a 350 degree oven for 40 minutes.
2. Season chicken breasts with salt, pepper, paprika, thyme. Place them in a greased baking dish and cover with tinfoil. Cook for 30 minutes, untouched.
3. Place mixed greens in a bowl and top with chicken, quartered beets, cheese, onions, and walnuts.

Wednesday night dinner was chicken fajitas with corn on the cob. I used the pre-chopped veggies from Sunday and cooked them Tuesday night while we were eating our salads. Again, great time saver so that when we’re both ravenously hungry when we get home from work dinner isn’t that far away. Just had to heat everything up, cook the corn, and assemble!

Chicken Fajitas
2 chicken breasts, cut into thin strips
2 Tablespoons canola oil
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt and pepper

1 red pepper, julienned
1 green pepper, julienned
1 onion, 1/4 inch thick rounds
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper

1 can black beans
3 garlic cloves
1 Tablespoon choice hot sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
Lime juice

Hot sauce
Sour Cream
Corn tortillas
Corn on the cob

1. Combine canola oil, lemon juice, salt, oregano, cumin, chili powder, paprika, pepper flakes, salt and pepper in a mixing bowl. Place cut chicken in a resealable bag and pour in marinade. Let sit overnight.
2. Heat oven to 400 degrees. Wrap each corn on the cob in tin foil, with a dash of olive oil inside. Place on a cooking sheet and cook for 30 minutes.
3. Place can of beans in a saucepan and heat with sliced garlic and spices. Add a dash of hot sauce for more heat if desired.
4. Heat a large skillet with 1 Tablespoon of oil, on medium high heat, cook peppers and onions until they begin to soften. Sprinkle cumin, chili powder, salt and pepper and continue heating until slightly charred and cooked through.

5. Heat oil in another skillet and cook chicken until done, should only be approximately 5-6 minutes.

5. Place corn tortillas on the cooking sheet with the corn on the cob. Heat for a couple minutes on each side. Plate with the fajitas with peppers, beans, chicken, and top with sour cream and hot sauce!

A New Take on Pizzagaina

April 9, 2015
Allison
One Comment
Recipe
cornbread, cornmeal, crust, easter, eggs, mozzarella, parmesan, pepperoni, pizzagaina, provolone, recipe, ricotta, salami, sausage

Jason’s Nana is incredibly talented in the kitchen. I haven’t had a single meal there that I didn’t enjoy, even as a vegetarian in a household of meat-lovers! We’ve spent many holidays at their house, and when the pizzagaina is brought out it gets devoured in no time. All while his grandparents reminisce about who’s father or mother made it better.

When I was thinking about us spending our first holiday away from family, I wanted to see if I could create something that felt like home. The result is spectacular. I adore this recipe and hope to share it with Jason’s grandparents one day.

Pizzagaina with Cornbread Crust

Crust
1 cup gluten free cornbread mix
1/2 cup cornmeal
3 Tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into pieces
1 egg

Filling
14 large eggs
1/2 lb pepperoni
1/2 lb salami
1/2 lb Italian sausage
1/2 lb mozzarella cheese
1/2 pound provolone cheese
1 12-ounce container of ricotta cheese
1/8 cup parmesan cheese
salt and pepper

1. Preheat oven to 350 degrees. Oil the bottom and sides of a 10-inch springform pan. Wrap the bottom in tinfoil (to make sure eggs don’t sneak out any gaps).

2. To make the crust, combine dry ingredients into a food processor. Add chunks of butter and pulse until it starts to come together. It should start to look wet, at that point, add the egg. Pulse until a ball has formed.

3. Remove from food processor, form a disk, and wrap in plastic. Place in refrigerator to cool for at least 20 minutes.

4. Evenly spread the dough over the bottom of the springform pan. Firmly press down.

5. Cut meat and cheeses into bite size pieces.

6. Layer half of the sausage, pepperoni, salami, mozzarella, provolone on top of each other and top with ricotta. (I only put meat on half for Jason and the other half simply cheese for me).

6. Pour half of the beaten eggs on top. Repeat the layering process with the remaining meat and cheese. Pour in the remaining egg. Sprinkle with salt, pepper, and parmesan.

7. Bake in a 350 degree oven for approximately 40 minutes or until top is golden brown and the eggs are firm (if you shake the pan, there’s no jiggling in the center).

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