Ina Garten's Lemon Chicken Breasts

 

A few weeks ago I came down with a strep-throat like infection. I was miserable for several days and was pretty much surviving on  pudding and chicken broth until the antibiotics finally kicked in and brought relief. To keep me entertained, while trying to feel better and occupying the couch, I decided that watching some food-network was in order. Needless to say, it was also quite torturous watching the chefs prepare delicious looking dish after dish and not being able to eat. On the plus side though, I took tons of notes and ended up with several recipes on my "must-make list". One of the shows I watched was with Ina Garten aka the Barefoot Contessa, which had me and my husband (who kept me company) literally drooling watching her prepare a recipe for lemon chicken breasts. We decided right then and there that this recipe would make an appearance on our dinner table as soon as I was able to eat solid food again.

This recipe is a must for any garlic and lemon lover. There are no subtle flavors in this dish, it is a smack you in the face kind of recipe and will truly satisfy a craving for a "done right" chicken dish. Nine garlic cloves are heated in a bit of olive oil on the stove before lemon juice, lemon zest, white wine, oregano and thyme round out this flavor experience. The scented oil is then poured into a baking dish, de-boned, but skin on chicken breasts are placed on top of the lemon-garlic mixture and are brushed with more olive oil before receiving a final sprinkle of salt and pepper. For good measure and to ensure even more flavor a cut up lemon is tucked in between all of the meat into to the pan before baking. After a baking time of around 40 minutes, you are left with incredibly moist pieces of chicken and a sauce that is to die for.

I served this dish with rice, freshly grilled asparagus, and some crusty bread which helps to sop up all of the delectable sauce that is literally good enough to drink. This recipe is easily made on a weekday, but certainly would make for an impressive entree if entertaining as well. If you've been in a chicken "rut" and are always on the hunt to add a little excitement to dinner time, I highly recommend this dish. This is one of the few recipes that I've made recently that was good to go as written without me changing anything and that doesn't happen all too often. So far, none of the Barefoot Contessa's recipes have failed me yet and this one will be added to the list!

Ina Garten's Lemon Chicken Breasts

~serves 4~

(Print this recipe)

Ingredients:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine (I used a Chardonnay)

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme eaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Directions:

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to brown. Remove pan from stove, and off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish.

Pat the chicken breast dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for about 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Adapted from: Ina Garten

Shepherd's Pie

 

Every year we celebrate St. Patrick's day. Not because we are Irish, in fact neither my husband nor I have one bit of Irish blood running through our veins, but we celebrate it simply because we like the food. We also like the beer, are fond of Irish butter and cheese and who can say no to some good Irish coffee? We also enjoy listening to U2 and are fans of The Cranberries. Most of all who can forget the years of reign by The Lord of the Dance,  Michael Flatley and his crew, as they were touring the world (even though it is quite debatable if being able to move your legs like this is completely natural). See, with all of this said, we could "almost" pass as Irish. Hence, we are not, but we can at least pretend once a year. Our typical meal for this holiday does include Corned Beef and Colcannon, however our kids are not the biggest fans of this dinner, so in order to keep the peace, I decided to smooth things over with another Irish specialty beforehand.

Shepherd's pie refers to an Irish meat pie made with minced beef (ground beef) and with a crust made from mashed potatoes. I've been tinkering with a few different recipes for this dish for years and while the end results were tasty, I was convinced they could be improved upon. While I was searching for yet another version to try, I found this recipe on Foodnetwork.com. It is a recipe by Melissa d'Arabian who starred in The Next Food Network Star. In all honesty, while she was competing on the show I wasn't a big fan of hers, and I don't think I've ever watched her show, but she definitely hit a home-run with this recipe. This Shepherd's Pie is the real deal. It is full of flavor and utterly delicious.  A great filling and an even better topping make this truly a stand-out. Bacon, onions and ground beef are cooked along with carrots and peas in a flavorful gravy composed of Guinness Beer, beef broth and spices. The topping receives extra love from 10 garlic cloves, sour cream, more beef broth and cheese which will assure that every bite of this will make for a wonderful dining experience.

This Shepherd's pie, in my opinion, is as good as it gets and is my new go-to recipe. My kids loved this meal and so did the adults. It is comforting and perfect for a chilly day. Yes, this will take you a little bit longer than opening a jar of gravy and mixing it with ground beef and frozen veggies, before topping it with boxed mashed potatoes as many recipes I've seen suggest, but sometimes good things require extra love and time to turn into something truly spectacular.  So, keep in mind that if corned beef might not be your first choice for St. Patrick's Day, this recipe is a fantastic alternative, especially when served with a nice glass of cold Guinness. Cheers, or as they say in Ireland; sláinte!

Shepherd's Pie

(Print this Recipe)

Ingredients:

For the Garlicky Potato Topping:

2 pounds Yukon Gold potatoes, peeled and cut into eights

10 whole garlic cloves, peeled

1/2 cup sour cream

1/3 to 2/3 cup beef broth

4 tablespoons butter, softened

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Filling:

4 slices bacon, diced

1 tablespoon olive oil

2 medium onions, chopped

1/2 teaspoon kosher salt, plus 1 teaspoon

1 teaspoon sugar

1 1/2 pounds ground beef (I used 93 % lean)

3 medium carrots, chopped

1 1/2 cups frozen green peas, thawed

2 garlic cloves, minced

3 tablespoons tomato paste

1 1/2 tablespoons all-purpose flour

1 bottle of Guinness Beer

1/2 cup beef broth

1 teaspoon finely minced fresh rosemary leaves

1/2 teaspoon freshly ground black pepper

1/2 cup grated Cheddar cheese

2 tablespoons chopped fresh parsley leaves

Directions:

For the Garlicky Potato Topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/3 cup of the broth, butter, salt and pepper, and mash until everything is smooth and the ingredients are incorporated. If the mixture is too dry, add the remaining 1/3 cup broth. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch  baking dish with nonstick spray.

For the Filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 7 minutes. Sprinkle in the sugar, and cook, stirring, occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, the broth, rosemary, 1 teaspoon of kosher salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 10 - 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Adapted from: Melissa d'Arabian

Bacon-Spinach Mashed Potatoes

One of my all-time favorite side dishes, one that I could easily eat every week without growing tired of it, is mashed potatoes. I prefer just plain old mashed potatoes made with milk and butter, but every once in a while when I feel adventurous, I go as far as making them with buttermilk, roasted garlic or other add-ins so the rest of the family won't grow tired of them and thinks I made them something different.

This recipe I found yet again in a Cuisine at Home (love this magazine!), and on first glance it almost reminded me of my Colcannon potatoes which I like to make around St. Patrick's Day. I started this dish by switching from Russet Potatoes (which the recipe called for) to Yukon Gold. I firmly believe that if you start with a great tasting potato to begin with, you can easily reduce the butter without losing flavor. The potatoes are cooked along with the garlic, and right before draining, spinach is added to the water to wilt it down. The potato/spinach mixture is then mashed. Then butter, milk, salt, and nutmeg are incorporated. For the final touch, pre-crisped bacon bits and a little bit of heavy cream are added.

This was a fairly simple dish that was full of wonderful flavors. I served this alongside grilled sirloin steaks and fresh green beans, which made this a wonderful Sunday dinner. My whole family loved this side dish as much as the Goat Cheese Polenta I featured earlier in the week. This recipe is definitely a keeper that I will be adding to our regular dinner rotations!

Bacon-Spinach Mashed Potatoes
(adapted from "Cuisine at Home")
(Printable Recipe)

Ingredients:

6 strips thick-sliced bacon, diced
2 pounds Yukon Gold potatoes, peeled, cut into 1 1/2 inch chunks
3 garlic cloves, pealed, smashed
1 (9 ounce) bag fresh spinach
1 tablespoon butter
1/2 cup milk (I used 1 %)
3 tablespoons heavy cream
1/8 teaspoon fresh nutmeg
Salt to taste

Preparation:

Saute bacon in a skillet over medium-high heat until crisp. Drain on a paper towel-lined plate.

Boil potatoes and garlic in a large pot of salted water until tender when pierced, about 15 minutes. Just before draining, stir in spinach to wilt. Drain potatoes, garlic and spinach; return to pot and cook over low heat 1-2 minutes to evaporate excess moisture, stirring constantly.

Add milk and butter, mash potatoes until desired consistency is reached. Season with salt, nutmeg and add heavy cream. Stir in bacon bits before serving.

Black Beans with Rice and Coconut Shrimp

Is it Monday already again? Time seems to be flying lately and weekends go by way too fast. We had a fun hot weekend here in the Southwest with plenty of World Cup watching. Go Germany!

We also had a eventful food weekend, I was busy trying out a few new recipes and my wonderful husband was making homemade sausage. I'm hoping to have him write a guest post sometime soon about the great things he makes in the kitchen.

This weekend I set out to make a meal I have only had in restaurants so far, Coconut Shrimp. While thinking of side dishes I figured why not make homemade black beans served over white rice to keep the Caribbean feeling going. 

Beans were first. I found the recipe on Foodnetwork.com and was really happy with how the dish turned out. The beans are not complicated to make, but they do take a lot of time if made with dry beans, which I did. The beans are brought to a boil, then set aside for an hour, brought to a second boil and then lowered to a simmer for another hour and a half. After that you add spices along with onions and peppers, and once again the beans are cooked for another hour and a half or until soft. More seasonings and red wine vinegar finish off the dish. Thankfully after all this time the flavor in this dish was incredible and I will be making these beans many more times.

While the beans were cooking away I started working on the shrimp. I found the recipe on allrecipes.com, which was a good basic start but needed some alterations. Practically, shrimps are dipped in a seasoned flour mixture, get a quick bath through a simple beer batter, and are then tossed in unsweetened coconut. The coated shrimp are then laid out on a cookie sheet covered in wax paper and take a chill in the refrigerator before being fried in oil. While we all enjoyed this recipe along with the beans and the rice, it was agreed that I would continue looking for a different coconut shrimp recipe. Don't get me wrong, this is a decent recipe but I wanted a little more oomph, and these were lacking a bit of that.

Following are the recipes for both, plus stay tuned for a giveaway coming on Wednesday! It is truly a great one and you don't want to miss it!

Black Beans

(Print this Recipe)

Ingredients:

1 1/4 cups (about 1/2 pound) dried black beans

12 cups water

1 bay leaf

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 green bell pepper, stemmed, seeded and chopped

4 garlic cloves, mined

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground coriander

1 tablespoons red wine vinegar

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Cooked white rice for serving (optional)

Directions:

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set Aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem to thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with cayenne, salt and pepper to taste. Serve with white rice if desired.

Adapted from: Food Network

Coconut Shrimp 

(Print this Recipe)

Ingredients:

3/4 cup flour, divided

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and Pepper 

1 egg

2/3 cup beer

1 1/2 teaspoons baking powder

2 cups flaked unsweetened coconut

24 shrimp, cleaned

3 cups peanut oil for frying

Directions:

Place 1/4 cup flour in a shallow bowl. Season with onion powder, garlic powder, salt, and pepper. Set aside. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Whisk together.

Place coconut in another shallow bowl.

Hold shrimp by tail end, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep--fryer or large pot.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, move shrimp to paper towels to drain. Serve warm!

Adapted from: allrecipes.com

Tequila Refried Beans

I love refried beans. My favorite being the ones full of bacon fat or lard. While those beans are incredibly smooth and flavorful, they are certainly not very healthy. Occasionally we do break down and eat them this way or have them at a restaurant prepared the traditional way, but since we eat Mexican food quite often it is just not an option to have weekly. 

In the past, I admit that a lot of times I've taken the easy route and just purchased canned refried beans at the grocery store. They are pretty decent tasting and really no one complained about having them. When I fixed the shrimp tacos, my magazine Cuisine at Home had a recipe for tequila refried beans featured on the same page. Tequila and refried beans? Really? But hey, I was intrigued, the picture looked good and the recipe sounded pretty awesome as well, so I went ahead and gave them a try.

Well, I'm sorry to say it, but I won't be supporting the canned refried bean companies any longer. I have found the most perfect recipe. I even have to go as far as saying that it might be more flavorful then beans prepared with lard. Considering that it is quick and easy to fix (it relies on canned pinto beans), is high in fiber, and much lower in fat then traditional prepared beans I find this recipe a true keeper. Don't let the tequila scare you, all the alcohol cooks out and it just imparts additional flavor, but if you don't cook with alcohol you could certainly use water or additional chicken broth.

The recipe is cooked in about 15 minutes with very little effort. Topping it with some fresh queso fresco and sliced serrano chiles (which you could leave off) and you have a fantastic show stopper of a recipe. If you love Mexican food as much as we do, then serve this at your next fiesta, your guests will appreciate it!

Tequila Refried Beans

(Print this Recipe)

Ingredients:

1/4 cup white onion, diced

1 tablespoon olive oil

1 garlic clove, minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons tequila or water

2 (15 ounce each) cans pinto beans, drained and rinsed

1/2 to 1 cup chicken broth

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

Salt and black pepper to taste

Crumbled queso fresco

Sliced serrano chile (optional)

Directions:

Saute onion in oil in a saute pan over medium-high heat until softened, 3-4 minutes. Add garlic, oregano, cumin, and coriander. Saute 1 minute. Deglaze pan with tequila (or water); reduce until evaporated.

Stir in beans and broth. Bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Keep adding chicken broth if the bean mixture gets too dry until desired consistency is achieved.

Stir in lime juice, cilantro, salt, and pepper. Serve with cheese and chile slices.

Adapted from: Cuisine at Home

Mexican Rice

A while ago I received a message from an old friend. He wondered if I had any luck producing a decent Mexican rice recipe so far. Unfortunately, I had to tell him that my efforts, just like his, had only cooked up disaster after disaster. I have tried so many different recipes, but nothing has come close so far. Always up for a challenge I told him that I would go ahead and keep testing and tasting until I found the perfect blend of flavor and spice.

Mexican rice doesn't sound all that hard but it has sure proven to be. Every recipe I was finding was either bland or something else just wasn't right. Many recipes have an abundance of garlic, which overpowered everything else (and I like garlic). Others tasted like a cheap boxed mix. Even some restaurants I have eaten at can't produce a decent tasting rice on their plate. So my work was definitely cut out for me.

After talking to my friend for a bit, we both agreed that yellow rice is best and not the tomato based Spanish type rice. Now, I'm not an expert on Hispanic food, and even despite living in the southwest the rice in restaurants will vary from red to yellow. So forgive me if this is not 100% authentic, but the main goal was flavor in this endeavor.

I started reading through a ton of recipes online and made notes left and right. I finally came across a few that called for Goya seasoning* and I thought I was finally on to something. Starting with a high quality rice and a flavorful broth, I was finally able to achieve a rice that was worthy of being served to family and friends. I'm not completely sure if I want to keep relying on a seasoning mix like Goya and so my search will continue to find a way to achieve the same flavor without it. For the time being though, this makes one tasty rice full of everything I was looking for.

So Steve, this one is for you; while it is not my final work, I still truly hope you enjoy it!

* Goya seasoning is available in the southwest at a lot of grocery stores in the Hispanic food aisle. If you can't find it at your local store, you can easily purchase it here. There are 36 envelopes in the box and you only need 1 envelope per recipe made.

Mexican Rice

(Print this Recipe)

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 cups long-grain white rice

3 cups chicken broth

1 envelope Sazon Goya seasoning with coriander and annatto

Pinch of saffron

Salt and black pepper to taste

1/4 cup cilantro, chopped

2 tablespoons fresh lime juice

Directions:

Heat the oil in a large saucepan over medium heat. Add the onion and saute until tender and translucent. Add the garlic and saute another 30 seconds.

Add the rice, the Sazon Goya envelope, and saffron, stir until the rice is coated with the oil and toasted. Add the chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes.

Remove the lid and fluff with a fork. Stir in the fresh lime juice, then gently fold in cilantro. Transfer to a serving bowl and serve with additional lime wedges.

Walnut Pesto

I think Pesto in itself is a beautiful condiment. I love the bright green color, and how versatile it is. You can stir it into freshly cooked pasta or add it to a marinade. It is also delicious brushed on bread before grilling it. Another one of my favorite applications is to add it to some mayonnaise before spreading it on a sandwich. 

The classic pesto is usually made with basil and pine nuts, but there are very many variations out there that are equally as good. Besides the green version there is also a red pesto that gets the color from sun dried tomatoes. This time however, I went with a walnut pesto that gets its beautiful color from fresh parsley. Additionally toasted walnuts, a really good quality olive oil, and freshly grated parmigiano-reggiano (don't use the cheap kind in the green can) round out this great dish.

A food processor makes preparation a snap when it comes to pesto, but a blender or marble mortar will work as well. Prepared, the pesto will last in the refrigerator for about a week. Homemade pesto is quick and easy to make and I promise you it will be so much better than any store bought version. 

Walnut Pesto

(Print this Recipe)

Ingredients:
3 cloves garlic
1 cup, walnuts, toasted
2 bunches fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano--reggiano


Preparation:
With the motor running, drop the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then add the parsley and process until the nuts are finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano.

Adapted from: Food Network Magazine

Restaurant-Style Hummus

I've been eating hummus for years. I didn't grow up eating it but rather got acquainted with it as an adult. Hummus is another one of those dishes that while convenient to buy at a store it is so much more flavorful if you make it homemade. 

The recipe itself doesn't call for a lot of ingredients, chickpeas, tahini, lemon juice, olive oil and some salt and garlic. Again a food processor or blender makes preparation a cinch. This is another dish where a high quality olive oil makes all the difference. Since it is added to the hummus while blending and on top of the finished dip, the taste needs to be spot on. Canned chickpeas make this an easy and quick dish to put together. 

I've made this recipe many times and my choice of toppings vary, depending on what I have at home. I love it drizzled with olive oil and pine nuts sprinkled on top. I also enjoy it with roasted garlic. This time tough I went with a small jar of roasted red peppers that I chopped, seasoned and mixed with a bit of olive oil. 

We eat this with pita bread triangles but a lot of times my kids will also take this in their school lunch or eat it as an after school snack with Stacy's Pita Chips. This is also a great dish to bring to any potluck or picnic and even people who have never had it before seem to enjoy it.

Restaurant-Style Hummus

(Print this Recipe)

Ingredients:

3 tablespoons fresh lemon juice

1/4 cup water

6 tablespoons tahini, stirred well

2 tablespoons extra virgin olive oil, plus extra for drizzling

1 (14 ounce) can chickpeas, drained and rinsed

1 small garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon ground cumin

Pinch of cayenne pepper

Topping (optional):

1 small jar of roasted red peppers, chopped

Salt, Pepper and Olive oil to taste

Directions:

Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in  second small bowl.

Process chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds.  Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, scraping down bowl as needed.

Transfer hummus to serving bowl, cover with plastic wrap and let stand until flavors meld,  at least 30 minutes. Drizzle with olive oil, add topping if desired and serve.

Adapted from: Cook's Illustrated

Chicken-Zucchini Alfredo

With the weather heating up and pool season approaching you will start to find some lighter recipes on this blog along with all the other decadent dishes. Cooking light can be quite a challenge for a lot of people. One of the biggest complaints of "cooking light" are the pre-conceived misconceptions that meals will taste boring and bland. If that was the case, my family wouldn't eat any of it but since no meal in our house has ever gone uneaten, I can assure you cooking light, done the right way, is anything but boring and bland.

A lot of times eating light in the summer time is quite easy for us. My husband is amazing on his grills (yes grills, he has several). So many times it is a simple side salad and a grilled "white" meat like chicken, pork, or seafood. But sometimes despite the heat of the southwest I crave comfort food that is rich and creamy tasting. When I found Ellie Krieger's recipe I knew I had to make it. With a few substitutions I had cooked a fantastic meal that was very well received all the way around.

The recipe is pretty straight forward and comes together in about 30 minutes which is always great, since I don't like spending as much time in the kitchen when the weather is so nice. This dish has all the flavor and taste that a "normal" Alfredo recipe would have but with a lot less fat. If you are trying to eat healthier and don't want to give up comfort then give this recipe a try. You can find Ellie's original recipe on Food Network or if you like my substitutions you can try my version.

Chicken-Zucchini Alfredo

~serves 6-8~

(Print this Recipe)

Ingredients:

Kosher Salt

3 tablespoons extra-virgin olive oil, divided

1/2 medium onion, finely chopped

2 cloves garlic, minced

3 (about 1 pound) zucchini, thinly sliced into half-moons

5 (4 ounce) thin skinless, boneless chicken breasts

Kosher Salt and Pepper

16 ounces fettuccine

2 1/2 tablespoons all-purpose flour

1 1/2 cups cold low-fat (1%) milk

1 1/2 cups (12 ounce can) low-fat evaporated milk

1 1/2 cups freshly shredded Parmesan cheese

1/4 cup fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add onion, cook until translucent, then add 1 clove garlic and cook for another 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 4 minutes. Transfer to a bowl.

Heat another tablespoon oil in the same skillet over medium-high heat. Season the chicken with kosher salt and pepper and cook through, 4 to 7 minutes per side depending on thickness of meat. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1 cup cooking water; return pasta to the pot to keep warm.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon olive oil in the skillet and cook over medium-high heat, 30 second. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, salt to taste and the cheese; stir to melt, about 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini-onion mixture and parsley, adding the reserved pasta water as needed to loosen (you might only need 1/2 to 3/4 cup). Serve immediately.

Adapted from: Ellie Krieger for Food Network Magazine

Block Party Beans

Every once in a while I get an email from my husband that tells me he has "snack day" at work and if I could put it on my calendar. This in turn also means that I have to come up with something to send with him. He usually requests a savory dish since by his account there are always more than enough sweet dishes there. 

Dips or Salsas are always easy to send along but then again a lot of people think along the same lines so there is never a shortage of these either. He asked if I could figure something out he could take in a crock-pot, and always being happy to oblige, I looked through my giant recipe files and decided on an old stand-by; Block Party Beans. 

I have made this countless times for potlucks, barbecues, and neighborhood get togethers since it easily feeds a crowd and people respond very well to this version. The ingredients are mixed up very quickly and then just "hang out" in the crock-pot. You can also bake them in the oven or cook them on top of the stove, whatever suits you best and makes you happy.

This time I just mixed everything together and gave it a quick heating on top of the stove since I knew it would be sitting a few more hours in the crock-pot. Serve them at your next BBQ or Potluck and watch everyone go nuts over a pot of beans.

Block Party Beans

~serves 12~

(Print this Recipe)

Ingredients:

2 lbs. lean ground beef (90% or leaner)

1 onion, chopped fine

4 garlic cloves, minced

4 (15 ounce) cans beans, drained and rinsed*

2 (28 ounce) cans tomato sauce

1/2 cup barbecue sauce (use your favorite one)

1/3 cup packed dark brown sugar

1/4 cup cider vinegar

1 teaspoon red pepper flakes

Kosher Salt and Pepper to taste

1 (10 ounce) package frozen lima beans

*I used a mix of beans. 1 can of the following: Black beans, red kidney beans, white kidney beans and pinto beans.

Directions:

Cook beef in Dutch oven over medium-high heat until no longer pink, about 8 minutes. Stir in onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, tomato sauce, barbecue sauce, sugar, vinegar, pepper flakes, salt and pepper. Simmer covered until sauce is slightly thickened, about 30 minutes. Stir in lima beans and continue to cook, covered for another 20 minutes. Season with additional salt and pepper, if necessary. Serve.

*If you are using the oven, place dutch oven into a 350 degree F preheated oven after ingredients are added. Proceed with recipe.

** If you would rather use a crock-pot, cook beef, onion and garlic on the stove, then transfer to crock-pot.

Add additional ingredients and cook for 6 hours on low. Or you can prepare the recipe on the stove then add to a crock-pot for keeping warm.

"Oven Fried" Chicken Chimichangas

 

Whether it is Tacos, Fajitas, Burritos or Carnitas, my family does not care as long as it is Mexican Food. So far the Chimichanga has always been reserved for eating out. Making them at home would have required me to deep fry them. I'm not crazy about a big pot of oil on my stove and then there is always the question of what to do with the oil afterward.

The only logical choice was to make Chimichangas in the oven that would still have the crisp like the fried version, but without the mess of oil and additional calories. The debate continued if the filling should be beef or chicken but ultimately the latter won out in this battle.

Chicken Chimichangas can be extremely bland and we sure had our share of those at restaurants. With this in mind I tried to come up with the perfect combination of ingredients that would complement the chicken, add flavor but without overpowering the dish. 

A few diced peppers along with cilantro, onions and your typical Mexican cuisine spices cumin and oregano made the chicken filling delicious. Adding this to a mix of cream cheese (for firmness), sour cream, bacon bits and  lots of cheese and you have the perfect "oven fried" Chimichanga that no one could get enough off.

"Oven Fried" Chicken Chimichangas

(Print this Recipe)

Ingredients:

3 whole roasted or poached* chicken breasts, shredded

1 tablespoon extra-virgin olive oil

6 scallions, thinly sliced

2 cloves garlic, minced

1 whole jalapeno, finely minced

1/2 cup red bell pepper, small diced

1 teaspoon ground cumin

1 teaspoon dried oregano

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 teaspoon Kosher salt or to taste

1/4 cup cilantro, chopped

6 ounces Monterey Jack Cheese, shredded

8 whole flour tortillas (8")

Oil for brushing

*To poach the chicken: place chicken in a single layer in a pot or pan.  Fill with canned chicken broth or water until chicken is completely covered.  Season with salt, pepper, onion, carrot and any other herbs you like.  Bring to a boil, then turn the broth/water down to a simmer.  Cook for 8-12 minutes, depending on the size of your meat, or until it is firm to the touch. Cool slightly before handling.

Directions:

Preheat oven to 400 degrees F. Line your baking sheet with parchment paper. Set aside.

Add the oil to a skillet over medium heat. Once the oil is hot add the scallions, garlic, jalapeno, red bell pepper, cumin and oregano. Cook for 1 to 2 minutes. Set aside to cool.

In a large bowl cream together cream cheese and sour cream and salt. Add the cooled down vegetable mixture, shredded chicken, cilantro and cheese. Mix to combine well and taste again for seasonings adjusting as needed.

Microwave the tortillas (wrapped between 2 damp paper towels) for about 25 seconds to make them more pliable. Using one tortilla add a time add about 1/2 cup filling in the center of the tortilla. Wrap the Chimichanga like you would a burrito (without wrapping too tight or it will burst later) making sure the sides are tucked in well to enclose the filling. Place the rolled up tortilla with filling seam-side down on the parchment lined baking sheet. Proceed with the additional tortillas in the same fashion.

Brush the top and sides of each Chimichanga with some oil or spray with cooking spray. Bake for 21 to 23 minutes or the filling is heated through and the chimis are golden brown and crispy.

Serve with your favorite Mexican rice, refried beans and salsa.