Back to Reality

Did you think I had fallen off the edge of the earth?  Sometimes I feel like it.  Although I am still here, cooking and creating, I have found myself busier than a bee in honey season!  I am teaching ZUMBA classes at Boni's Dance and Performing Arts along with a ton of other classes for the younger dancers like pre-ballet, jazz and tap.  I am meeting myself coming and going.

The not so funny thing is that my girls are back in school, my husband is traveling more than ever and they all still want to EAT!  Can you believe that?

I am trying to utilize my Mondays to prep for the week, as I am now teaching mornings and evenings.  I thought I'd share a little supper secret with you so that you and your family can enjoy some delicious pre-planned meals as well.

DYNAMIC DO-OVER QUESADILLAS

START with FAJITAS!

• 1 lb. Chicken Breasts
• and/or 1 lb. Skirt Steak

Marinade (makes one marinade for chicken OR beef--make two if you make both chicken and beef fajitas)

Mix together 4 T. of tequila, 1/2 tsp. salt, 3 T. FRESH lime juice, 1 tsp. cumin, 2-3 cloves of garlic peeled and smashed, 1/3 to 1/4 c. of canola or vegetable oil.  Marinate the chicken or beef for 12 to 24 hours.


This is a great Saturday or Sunday afternoon grilled meal.  I add rice and borracho beans along with salsa, guacamole and trimmings.  I always make more than I need to utilize in the week ahead. 

I pre-chop the chicken and beef fajitas along with the
peppers and onions for quick and easy quesadilla
assembly. 

 

Here's what's next:

Tortillas
Chopped Chicken or Skirt Steak
Grilled Onions & Red and Yellow Peppers
Reduced Fat Monterey Jack Cheese (slices)

I love using healthy tortilla options for my quesadillas.   My family doesn't know the difference and the whole wheat and lower fat versions are healthy choices for all of us. 

I assemble the quesadillas with tortillas with a smidge of Land o Lakes LIGHT butter on the outside.  I use a non-stick skillet on medium heat.  Press the quesadilla down with a spatula to help seal the tortillas together with the melting cheese.  Flip when the bottom tortilla begins to brown.  Turn out onto a cutting board and cut into wedges using a handy, dandy pizza cutter. 

Serve with salsa, guacamole and sour cream.  

Shrimp Cobb Salad

Wow!  A family trip can really wreak havoc with your healthy eating.  Five days eating sporatically and sometimes splurging on higher calorie dishes can do a lot of damage in very little time.  Well, we are back in the woods and getting back on track!

Thankfully we have a wonderful garden in our very own backyard.  This has produced a plethora of tomatoes and cucumbers.  A few days away and our baskets were full with fresh veggies.  I don't know if you have noticed, but it's been HOT out.  I just couldn't even think about making a hot meal, so salad seemed like the perfect solution. 

When you need a fast, easy and FRESH weeknight dinner, this is one you should try!

SALAD
1 lb. boiled shrimp (I bought mine, already deveined, at the seafood counter)
1 package of organic Romaine Mix
2-4 tomatoes, cut into chunks
1 cucumber, cut into chunks
2-4 green onions, sliced thin
*** crumbled bacon to taste (OPTIONAL)

This refreshingly chilled shrimp salad is a definite
fan favorite at my house.  The Buttermilk Vinaigrette
is so easy to make and deliciously guilt-free.

Chill your plates or serving bowls in the freezer until ready to serve.  Add veggies to the Romaine lettuce and toss.  Plate salads, arrange shrimp on top (I remove the tails, but you can leave them on if you prefer).  Top with crumbled bacon if desired.  (I do NOT desire, but you go right ahead) And sprinkle with a little reduced fat shredded cheddar cheese if you're feeling froggy.  Drizzle dressing over the top and voila, you have dinner!  ***For best results, serve with a chilled white wine.  I highly recommend JLohr Chardonnay.  ; )

BUTTERMILK VINAIGRETTE
1/2 c. low-fat buttermilk
1/4 c. fat free mayo (Kraft brand)
1/4 c. fat free sour cream
2 T. White wine vinegar
1 T. freshly snipped chives
1/2 tsp. fresh dill, chopped (optional)
1 pkg. Hidden Valley Ranch Buttermilk Dressing mix

Mix the buttermilk, mayo and sour cream together and whisk until smooth.  Add in the packet of dressing mix and stir to combine.  Add the vinegar, chives and dill and mix well.  Chill until ready to serve.

Buttermilk Brined Chicken

I have been uninspired lately.  I have been cooking and snapping pictures, but haven't been posting.  Time is not my friend.  : (

I don't want you to miss out of this really tasty chicken.  You know that's the big joke at our house. 

The girls ask, "Mommy, what's for dinner?"

I respond, "Guess."

They say in a sad monotone voice, "Chicken."

And I say with a wink, "YOU, are RIGHT!"

Chicken can be boring.  It can be dry and just bland.  Chicken breasts are one the lowest fat sources of protein you can find.  Chicken has to be our friend, if nothing more than out of necessity.  So I marinate it, sauce it up, braise it and now I BRINE it!

I found this recipe in Southern Living, June 2012

Buttermilk Brined Grilled Chicken
2 c. buttermilk
2 c. cold water
1/4 c. firmly packed brown sugar
1/4 c. hot sauce (I used Frank's Hot Sauce)
3 T. kosher salt
1 T. freshly cracked pepper
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
1 (3 1/2 - 4 lbs. whole chicken cut up)--* I used 1 package of boneless, skinless chicken breasts and 1 small package of chicken legs

1.  Whisk together the first 6 ingredients in a large bowl until sugar is dissolved:  stir in onion and next 2 ingredients.
2. Place buttermilk mixture and chicken in a large freezer bag; seal and chill for 24 hours.  Remove chicken from marinade; discarding marinade. 
3. Grill over medium heat. 

I served this with cream peas (found them fresh at HEB) and roasted rosemary potatoes b/c my peeps just love these potatoes!

To cook the fresh peas, place peas in a heavy saucepan, cover with water (about 2 inches above the peas), add in a few strips of bacon (I used the Hormel pre-cooked variety, b/c that's what we have on hand.  I roughly chop it and toss it in.  It's just for a little flavor.)  Add salt to taste.  Bring to a boil, cover and simmer for 35 to 45 minutes.  I add lots of freshly ground pepper when I am ready to serve.  I always serve peas with pepper sauce.  And a good piece of cornbread would have gone great, but I just didn't get around to it. 

Make this one of your go-to summer suppers!

Home

Just a picture of the homestead.  This is where I create the magic.  ; )

Lemon Chicken w/ Broccoli & CousCous

Have you noticed that I've been extremely quiet of late?  I have to tell you that I am meeting myself coming and going.  I live at the dance studio or behind the wheel of the mom-mobile.  I am still whipping up great dinners for my people, but heavens to betsy, how do I find the time to post?  It's next to impossible. 

I am trying to think HEALTHY as we inch toward Spring Break.  We've had some unseasonably warm days and I am anticipating some pool time during my scheduled staycation.  You never know with Texas weather, but I want to be swimsuit ready should the opportunity arise. 

This tasty one dish meal was a real hit with my peeps.  I love lemon as an ingredient for chicken and/or broccoli.  I know you are going to be pleasantly surprised how these simple ingredients can put the WOW factor into dinner.

Ingredients

• 2 T. all-purpose flour
• 1/2 tsp. salt, divided
• 1/4 tsp. black pepper, freshly ground
• 1 lb. boneless, skinless thinly sliced chicken breasts
• 1 T. olive oil (plus 1 tsp. for couscous)
• 1 1/2 c. chicken stock, divided
• 2 cloves garlic, minced or run through a garlic press
• 1 package of fresh broccoli florets
• 2 tsp. lemon zest
• 2 T. plus 1 tsp. fresh chopped parsley, divided
• 1 T. fresh lemon juice

Directions

1. On a plate or in a shallow dish, combine 1 1/2 T. flour, 1/4 tsp. salt & pepper; add chicken and turn to coat.
2. Heat oil in a large non-stick skillet over medium-high heat.  Add chicken and cook, turning as needed until lightly browned and cooked through, about 5 minutes.  Remove to a plate.
3. Put one cup of chicken stock and garlic into the same skillet; bring to a boil, scraping up browned bits from bottom of pan.  Add broccoli; cover and cook 1 minute.
4. In a small bowl, stir together 1/2 c. chicken stock, 1/2 T. flour, and 1/4 tsp. salt and add to skillet and bring to a simmer over low heat. 
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 2 minutes.  Stir in chicken and lemon zest and heat through.
6. Remove from heat and stir in 2 T. chopped parsley and lemon juice.  Toss to coat.

CousCous

1.  According package directions, substitute chicken stock for water.  Add one large minced garlic clove (through a garlic press is fine),  1 tsp. olive oil, 1 tsp. lemon pepper, and 1/2 tsp. salt. 

2. Bring to a boil, add couscous, stir, cover and remove from heat.

3.  Stir in 1 tsp. chopped fresh parsley.

Mardi Gras Inspired Cajun Chicken & Shrimp

I know it's been a while since my last post.  I assure you I am still in the kitchen, cooking up a storm, but my busy schedule has really wreaked havoc with my posting.  I hope to get back in the swing of things.  : ) 

We just enjoyed a day off from school due to President's Day.  Lots of my Louisiana friends were back home for Mardi Gras and have been posting the most wonderful pictures on FB.  I loved seeing the parades, beads and fun!  It put in me in the Mardi Gras mood and I thought Cajun Chicken and Shrimp would hit the spot!

Ingredients


Get your Mardi Gras on with this delicious dish.
The flavors work so well together and it's quick,
easy and only takes one dish!

• 1 T. olive oil
• 1 lb. boneless, skinless chicken thighs
• 1 large onion, sliced
• 1 large red pepper, cut into strips
• 4 ounces chicken andouille sausage, sliced
• 1 stalk celery, sliced
• 1 c. white rice
• 2 c. chicken stock
• 1/2 tsp. Adams Reserve Cajun Seasoning, plus more for seasoning chicken
• 1/4 tsp. dried thyme
• Kosher salt
• 8 oz. raw large, peeled, deveined shrimp
• 1 c. frozen sliced okra

Directions

1. Trim all visible fat from chicken.  Sprinkle lightly with Adams Reserve Cajun Seasoning and Kosher salt.  Pat into the chicken so seasoning will stick to the meat.
2. Heat the oil in a dutch oven or large saucepan over medium heat.  Add the chicken and cook, until browned, 5 minutes per side.  Add the onion, peppers, sausage and celery and cook, stirring occasionally for about 3 minutes.
3. Add the rice, 1/2 tsp. Cajun seasoning, thyme, 1/4 to 1/2 tsp. salt and 2 cups of chicken stock.  Bring to a boil.  Reduce heat and simmer, covered , until rice is nearly tender, about 15 minutes.  Stir in shrimp and okra and cook, covered, until the shrimp are opaque throughout, about 5 minutes.
4. Serve with warm French bread and green salad.

My entire family enjoyed this tasty dish.  If you are concerned about the heat, you can reduce the Cajun seasoning to 1/4 tsp.  I used 1/2 tsp. and it wasn't too spicy, and I added a little extra to my serving.  I can't wait to hear how you like this one! 

Turkey & White Bean Chili

I am from TEXAS!  We know how to make chili and it doesn't have turkey or beans in it.  But if you think of this as a super tasty soup and not chili, you can get past the traditional Texas-style chili standard that has been set before us.  In fact, Charlieman turned his nose up to this dinner.  I know, it's terrible that someone would smirk and let doubt wash over his face when you say what's for dinner.  Lucky for Charlieman, he was very surprised by how tasty this "soup" was and gobbled it right up and asked for seconds.  He might be an Aggie, but he's no fool!

A dollop of fat free sour cream and green onions add
a little wow factor to this great dish!

Turkey & White Bean Chili (Soup)

• Olive oil (just a swirl of the pan)
• 1 large sweet onion, chopped
• 3 large garlic cloves, minced
• 2 serano chiles, seeded and minced
• 4 tsp. chopped fresh rosemary leaves
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• coarse salt
• 1 lb. 99% LEAN ground turkey breast
• 5 c. chicken stock
• 1 (15.5 oz.) can of cannellini beans, rinsed and drained
• 1 c.  frozen shoepeg corn, thawed
• 3 T. cornmeal

In a large non-stick skillet, cook the onion until softened, about 8 minutes.  Add garlic, serano chiles, rosemary, cumin, oregano and cayenne pepper and cook until fragrant, about 2 minutes.  Add to the slow cooker and season with salt.  In the same pan, brown the ground turkey breast until cooked through, about 5 minutes.  Add to slow cooker and mix with vegetables and seasonings.  Add chicken stock and stir to mix.  Cook on LOW for 4 to 5 hours.  30 minutes prior to serving, stir in beans and corn, and cook on HIGH for 30 miniutes.  Add cornmeal and cook for 15 minutes.  Season to taste with salt and pepper. 

French Onion Beef Stew Even Julia Child Would Love

Okay, time for true confessions.  I don't really like "stew" all that much.  Maybe it's because the old way of doing things resulted in mushy vegetables, which I cannot stomach.  Maybe it's because everything was touching and I'm one of those "keep my food separate" kind of girls.  I'm not sure, but I have found that I can make stew I like and if I like it, that's high praise, so I am sure you will too!

French Onion Beef Stew

Delicious stew with non-mushy veggies! 
Even Julia Child would approve.  : )

• 8 sprigs of fresh thyme, plus 1 tsp. of leaves
• 14.5 oz. chicken stock
• 1 c. apple juice
• 4 medium carrots, cut into 1/4 inch pieces
• 2 onions, thinly sliced
• 1 1/2 lb. LEAN beef stew meat, trimed and cut into 1/2 inch pieces
• 3 T. flour
• McCormick Montreal Steak Seasoning
• 4 slices of country bread (I buy whole grain frozen bread at HEB)
• 1 c. Gruyere cheese, grated

EXCITEMENT!  You are finally going to get to use that kitchen twine you have in the kitchen, but never use.  Yes!  Kitchen twine!  Tie a piece of kitchen twine around the thyme springs and place them in the slow cooker.  Add the chicken stock, apple juice, carrots and onions and mix to combine. 

Season the meat with salt and pepper, or even better with McCormick Montreal Steak Seasoning.  It's FABULOUS!  Sprinkle with flour.  Add the beef and excess flour to the slow cooker and mix to combine.  Cook, covered (why would the slow cooker not be covered?) until the beef and vegetables are TENDER, not MUSHY, 7 hours on LOW or 4 hours on HIGH.

If you use the frozen bread, it has to be thawed about 30 minutes prior to baking.  If you skip this step you will get crispy crust on the outside and a cold center on the inside.  If you purchase bread from the grocery store baker, you can just slice it into thick slices, sprinkle with Gruyere cheese and fresh thyme leaves, then pop under the broiler when the stew has about 10 minutes left to cook.  If you use the frozen, you'll need to factor in baking time, slicing, and putting under the broiler until the cheese is just melted.  And if that's too much trouble, just slice the bread and go with that.  The stew is so delicious you'll need that bread to sop up every last drop. 

Coq Au Vin Stew

SLOW COOKER.  Could there be two more beautiful words in the English language?  What I love about slow cooker recipes is that you can toss in your ingredients, turn on the cooker and get on with the other 10,000 things on your to-do list. 

You also know that I love wine.  I even love cooking with it!  ; )  I especially love how the flavors meld together and result in a rich, delicious dish that makes YOU look like a STAR!

Let your slow cooker do all the work while you get all the credit!

So this easy stew was perfect for a super busy day when I was out and about more than I was home.  But at the end of the day, the aroma beckoned us as we walked in the door.  A simple side and a loaf of frozen rosemary bread made this dinner complete.

Coq Au Vin Stew

• Non-stick cooking spray
• 3 lbs. boneless, skinless chicken thighs (with all visible fat removed)
• 1 envelope of Lipton Beefy Onion Soup Mix (using only 1/2 the package)
• 1 1/2 c. of frozen pearl onions
• 2 c. fresh button or baby bella mushrooms, quartered
• 1/2 c. dry red wine (think pinot noir, merlot, bordeaux or cabernet)
• Hot, mashed potatoes for serving
• Fresh snipped basil or parsley for garnish

Lightly coat a large skillet with cooking spray; heat over medium heat.  Cook chicken thighs in the hot skillet until brown; drain off fat.  Place browned chicken in slow cooker.  (Spray slow cooker with non-stick cooking spray)

Sprinkle 1/2 package of the Lipton Onion Soup Mix over the chicken.  Add onions and mushrooms.  Pour wine over chicken and vegetables.

Cook on LOW for 5 to 6 hours, or HIGH for 2 1/2 to 3 hours.  Using a slotted spoon, remove the chicken from the slow cooker.  Using two forks, break the chicken into pieces and return to the stew in the cooker. 

Serve with hot mashed potatoes.  If you don't have time to whip up an entire batch of mashed potatoes try this QUICK TIP:  Cut one large baking potato into cubes, cover with water and bring to a boil.  Cook about 15 minutes until potatoes are tender.  Drain.  Following package directions, make one envelope of Idahoan Garlic Mashed Potatoes, add cooked cubed potatoes and mash with potato masher for super quick "homestyle" potatoes.  You can also find frozen potatoes that you microwave and mash in the frozen food section:  Alexia brand.

Wine With Dinner

Now it does not come as a surprise that I enjoy a good glass of wine.  Not only do I like to drink it, but I really like to cook with it, too.  I have read different theories on cooking with wine and have found that the consensus is that you shouldn't cook with a wine you wouldn't drink.  The alcohol in the wine is burned off in the cooking process and you are left with the flavors of the wine.  It's these flavors that can turn an ordinary dish into an extraordinary one. 

Wine Glazed Chicken Thighs


You can see the rosemary and sage in this flavorful
sauce!  And who thought RED wine
would go with chicken? 

• 8 boneless, skinless chicken thighs (about 2 lbs.)
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 T. olive oil
• 1 T. Land O' Lakes LIGHT butter
• 2 T. fresh chopped rosemary
• 8 large leaves fresh sage
• 1 1/2 c. dry, RED wine
• 3 large garlic cloves, minced or run through a press
• Pinch of crushed red pepper

Remove any visible fat from the chicken thighs.  Season chicken with salt and pepper.  Heat oil and butter in a large, heavy non-stick skillet over medium high heat.  Add chicken, rosemary and sage and cook, turn chicken occasionally, 15 minutes or until golden brown.

Spoon off any fat, leaving 1 T. or less.  Add 1/4 c. of the wine, the garlic and crushed red pepper. 

Cook 20 minutes longer, turnking chicken occasionally and spooning on all bur 2 T. of the wine as the pan juices evaporate, until chicken is cooked through adn coated with a deep brown glaze.  Remove to warm serving plates. 

Wine
I have received calls from friends out shopping for groceries wanting to know what wine to buy to add to a dish.  I buy what I know we will later drink, so I am happy to give you my suggestions:  Angelina Pinot Noir Reserve, Dynamite Cabernet, or Conn Creek Cabernet.  Many people prefer drinking Merlot, so if you like Merlot you might enjoy Tangley Oaks Merlot. 

One Dish Dinner to Die For!

Do you feel completely cooked out after the holidays?  Have you made so many dishes, sides, salads and desserts that you think you go just skip eating for a week?  Well, I do.  The problem with that thought process is that my family still wants to eat.  So, to make things a little easier on me, I have been cranking out simple meals and the best one dish dinners. 

A good friend of mine shared the original recipe for Chicken Pot Pie with a Biscuit Top.  It was an Emeril Lagasse recipe.  I have made it a couple of different ways now; once with leftover Thanksgiving turkey and most recently with rotisserie chicken.  The best part are those wonderful tarragon biscuits that top the chicken pot pie. I ever had a few extras that I baked and served with dinner.  Every crumb was gobbled up!

Chicken Pot Pie

• 1 rotisserie chicken, deboned and shredded or chopped into chunks
• 1/2 tsp. salt
• 1/4 tsp. fresh ground pepper
• 2-3 T. Land 'O Lakes Light Butter
• 1 lb. mushrooms, stemmed and quartered
• 1 1/2 c. chopped onion
• 2-3 carrots, diced small
• 3/4 c. small diced celery
• 2 garlic cloves, finely chopped or run through a garlic press
• 1/4 c. all purpose flour
• 4 c. chicken stock
• 8 oz. Yukon Gold potatoes, scrubbed and diced
• 1 T. fresh thyme leaves
• 1/2 c. frozen green peas
• 1 recipe of Tarragon Biscuits (recipe follows)

Add the 2 to 3 tablespoons of light butter to a large cast iron skillet (or super fab braising pot like I used) and melt over medium heat.  Add mushrooms and salt and pepper.  Cook the mushrooms until they are well caramelized, 4 minutes.  Next, add onion, carrots, celery and garlic to the pan and cook, stirring occasionally for 5 minutes.  Add 1/4 c. flour and stir constantly for 1 minute.  Add the stock, potatoes and thyme. 

Bring liquid to a boil, reduce the heat so that the sauce just simmers, and cook, stirring occasionally, until the potatoes are tender.  (about 35 minutes)  Add the cooked chicken to the mixture after about 15 minutes into the 35 minute cook time.  Gently stir in peas and remove from heat.  Place the biscuits on top of the chicken and gravy, with 8 biscuits around the edges and 4 biscuits in the center.  Be sure the biscuits do not touch.  Brush the tops of the biscuits with melted butter and bake in a PREHEATED oven at 475 degrees for 15 minutes.  Allow the pot pie to sit about 5-10 minutes prior to serving. 

Tarragon Biscuits

• 1 1/2 c. all purpose flour, plus more for dusting
• 1 c. cake flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. sugar
• 1 1/2 tsp. salt
• 5 T. cold, unsalted butter, cut into cubes
• 1 T. chopped fresh tarragon leaves
• 1 1/2 c. buttermilk

Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.  Using your fingers or pastry cutter, work the cold butter into the flour until the pieces of butter are pea sized.  Add the tarragon and buttermilk, and with your hands or a rubber spatula, stir until the milk and flour come together to form a dough.

Sprinkle flour onto a work surface and place the dough on top of the flour.  Use your hands to press the dough into a half inch think disk, about 9 inches in diameter.  Using a 2 inch round cutter dusted with flour (or glass), cut out 12 dough rounds.  Be sure to PRESS straight down when cutting the dough--a twisting motion will prevent the dough from rising.

Place the biscuits on top of the pot pie and bake as directed.