Red Pepper Alfredo with Pan Seared Chicken

I always sit down to write my blog posts absolutely exhausted, but on the upside i have ALWAYS had a tasty meal worth sharing with everyone who looks at these posts :) Life has been crazy busy as usual. I'm looking forward to summer when I can start my internship, although that will likely mean more of a hectic schedule than I am accustomed to now. Probably won't be posting as many recipes come July and August, but I will still try! Right now I'm on "spring break" which is quite the joke compared to the spring breaks I was used to as a high school or college student. Grad school spring break- especially in an excellerated program- is just a tease for 2 weeks. No Florida sun, no frozen drinks in Cancun, nope just me at home livin' the dream. Ah well...I've been promised by my husband that we'll travel at some point when our schedules permit it. We'll see.

Anyway, more to the point here, TASTY FOOD! Found this recipe on Pinterest of course. I'm not the biggest red pepper fan, but I lovvved the way this looked in the picture. I figured it had to be good. It is a recipe adapted from www.laurenslatest.com (a food blog). I have pinned quite a few of her recipes, but this is the first I've tried...and I will definitely be making it again! I was skeptical about goat cheese...its probably the most expensive thing necessary for this dish...but well worth it I must say. I did a few things differently than the recipe called for, but I was happy with the result overall.

Red pepper(s) in the oven for 30 minutes at 500 degrees...

saute onions and garlic for about ten minutes

roasted peppers combined with melted cheeses, milk, onions and garlic...

Sauce should be transferred to a food processor because I don't have a fancy immersion blender like the recipe calls for...blend for a few seconds or as thin as you'd like your sauce...then transfer back into the pan to keep warm before serving...

Served ours over whole grain thin spaghetti, topped with parsley, and pan seared chicken breasts. YUM! It was really really good. I actually liked not using two peppers...I feel the sauce would have been too strong...this way it was still very creamy with a red pepper flavor.

Ingredients

2 whole red bell peppers (only used one)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced (used about a tablespoon or more of garlic powder)
1 cup fat free half & half (used 3/4 cup of 2% milk + 1/4 cup of premade alfredo sauce)
4 oz. garlic & herb goat cheese (used regular goat cheese - still really good)
2/3 cup grated parigiano reggiano cheese (I did not go with the fancy stuff..Kraft works!)
1/2 cup artichoke hearts (optional) (didn't use these..blah)
1/2 lb. linguine, cooked to al dente (whole grain spaghetti instead)
salt & pepper, to taste

Directions:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Easy Enchalada Casserole

This week has been horrendously busy already. I vowed to do at least two posts this week. I will post yesterday's recipe tomorrow..hopefully! I think I've found two winner staple dishes from Pinterest this week. This enchilada recipe had me skeptical for a minute because of the corn bread mixed in, but I still really liked it. I seem to be attracted to all things spicy and mexican-ish in nature, no matter what they do to my stomach afterward- don't worry this one is only as spicy as you make it! I end up making something like tacos or fajitas every week or at least think about making it! Anyway- this recipe is surprisingly easy to throw together in about 30 minutes. It turned out really delicious! I made a few adjustments to the blog recipe found at
http://bunsinmyoven.com/2012/03/23/chicken-tamale-casserole/

This was my second helping. I added fresh avocado pieces and chopped green pepper on top. Not the prettiest picture, but it shows how good it was!

Ingredients

4 ounces Cheddar cheese, grated
4 ounces Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (I used Paprika)
1 (14 3/4-ounce) can cream-style corn (I used Southwest Corn w/ beans n' peppers in it with extra milk)
1 (8.5-ounce) box corn muffin mix (Jiffy works great)
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
1 pound ground chicken (turkey or beef work just as well) - I used ground lean turkey
salt and pepper, to taste (I seasoned with about 3/4 pkg of taco seasoning)
fresh chopped cilantro or parsley, to taste

Heating the ground turkey prior to baking the casserole...

Bottom of the casserole...the corn, cheese, chilis, cumin, red pepper, egg, and cornbread mix.

After baking for about 15-20 min until set on the bottom, poke holes in the cornbread and top with enchilada sauce, meat, cheese and cilantro. Bake for another 15 minutes. Serve!

Instructions

Preheat the oven to 400 degrees.
Spray a 13x9 baking dish with cooking spray.
Combine the cheeses in a small bowl.
In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
Pour into the prepared pan and bake for 15 minutes or until just set.
While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
Remove the cornbread from the oven and pierce all over with a fork.
Pour the enchilada sauce over the corn bread.
Top with the chicken and remaining cheese.
Return to the oven for another 15 minutes.
Sprinkle with the chopped cilantro or parsley and serve.

Jerk Chicken con Red Beans and Rice

I admit, I'm making chicken and finding new ways of making chicken like its my JOB. I've started a low carb, low fat diet with some of my co-workers as I'm training for a 10k at the end of May. Therefore, obviously this has affected meal making at home. Austin's not complaining thus far...I've been able to adapt meals to fit my dietary needs as well as his tastes. It works out well for everyone. However, tonight I tried this pinterest inspired recipe for grilled jerk chicken. Can't say it was like the authentic jerk chicken I've had from Jamaica or any other caribbean county BUT it was still a realllly good rub and chicken was delicious! Top it off with red beans and rice and you've got a protien packed meal with very little fat and carbs. This recipe called for Mango Salsa...didn't have any of THAT on hand so I actually drove to Quodoba because they have some amazing mango salsa when its in season for their salads, but unfortunately they weren't promoting that at this time...lame. So I drove home and waited for my hubby to come home to grill up our chicken. I actually grilled some lemon pepper cod too because I only marinated a few small chicken breasts.

This recipe was adapted from the following food blog: http://joelens.blogspot.com/2010/06/jerk-chicken-with-mango-cilantro-relish.html

Jerk Chicken with Mango Cilantro Relish
recipe adapted from Bobby Flay

1/2 cup vegetable oil

1 onion, coarsely chopped

2 scallion, coarsely chopped

1 large jalapeno pepper, stem and seeds removed - Instead of pepper, I used about a teaspoon of hot sauce.

1 tablespoon fresh ginger, grated - ginger powder

3 cloves garlic, coarsely chopped - garlic powder works just fine

1 tablespoon finely chopped fresh thyme

2 tablespoons red wine vinegar

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Pinch ground cloves - didn't use this...bc frankly I didn't have them.

1 teaspoon ground allspice - also didn't use this

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh lime juice - probably used more like 2 table spoons of this

4 chicken thighs, skin on, bone in - I used skinless boneless chicken breasts...still good!

4 drumsticks, skin on - did not try this with drumsticks

Serve with Mango Cilantro Relish...or don't, either way :)

Red Beans N' Rice courtesy of Uncle Ben's box brand. Yummy and filling!

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.

To grill - preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

To bake - preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.

So good! Served mine with a sweet potato pureed with 1 teaspoon cinnamon and 1 TB olive oil based butter.

First step, puree all ingredients for rub...I use my knock off brand, Magic Bullet...works like a charm...especially blending the raw onion up.

Rub onto the chicken...

Cover and marinate for 24-48 hours in fridge...you can also freeze this ahead of time.

Happy Cooking and grilling! Can't wait for more summer recipes to come :) Also love that my hubby helps me out with dinner now...its like a team effort...so should have started doing this before!

Healthy Mexican Skillet

This recipe has always looked amazing to me. Now that spring and summer are approaching quickly, I'm all about integrating the fresh veggies and fruits back into my diet. I've missed them oh so much! Therefore, this healthy mexican skillet was perfect for a weeknight dinner. It was relatively quick to throw together too. :)

Ingredients
1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1-1/2 cups sliced squash (yellow)
1/2 cup diced green bell pepper (I used about 1 cup)
1 can (15 oz each) Whole Black Beans, drained, rinsed - (I used less..probably 1 cups worth...I'm not a big fan of beans)
1 can (14.5 oz each) Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice (substituted brown instant rice)
1/2 cup shredded Cheddar and Monterey Jack cheese blend
1 small can of green chilis
1 packet of taco seasoning or similar seasoning blend...(garlic, cumin, salt/pepper)
3/4 cup of sliced onion (white)

DIRECTIONS

Heat oil in large skillet over medium heat. Add zucchini, bell pepper, squash, and onion; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, chilis and water. Increase heat and bring to a boil.
Add rice (make sure rice is cooked ahead of time if not instant...I still cooked my rice ahead of time and added it in); stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese. *We added lettuce, LF sour cream, and avocado as side dishes to this...very tasty!

(yum, peppers, onions, zucchini and squash...cookin' away!)

Veggies minus the rice

All together!

I added cheese, low fat sour cream, some smushed up ripe avacado seasoned with cilantro, salt and pepper, and whole wheat/white tortillas (Austin eats white, I eat wheat...we're still a divided household!)

We had lots of left overs which makes for a great lunch for work tomorrow! The end product was delicious! The fresh veggies are so good and leaves you feeling full but not overstuffed. Great quick, healthy meal!

Paula Deen's Pulled BBQ Chicken N' Coleslaw - A Little Southern Lovin'

I'm a sucker for Paula Deen. I freakin' love that lady and her deep southern accent and belly laugh. Watching her show reminds me of my summers going down to Tennesee and seeing my grandpa's family and eating at my family's favorite country bbq dive in TN, Lefty's! ;)

So, inpsired by my pin board I decided to make this pulled bbq chicken recipe. I'm always looking for ways to spice up chicken (a) b/c chicken is cheap and (b) b/c chicken is healthy (c) chicken is delicious!

So here it is!

Ingredients
2 pounds boneless skinless chicken thighs (I used 2 breasts for just Austin and I)
2 tablespoons canola oil
1 onion, finely chopped (used about 1/3 c. onion)
2 cloves garlic, finely chopped or couple TB of garlic seasoning
3 tablespoons apple cider vinegar
1 cup ketchup
½ cup water
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
6 whole-wheat hamburger rolls (used slimwhich buns...don't recommend since they're so thin they can't handle the juicy meat on them...found this out the hard way.)
Coleslaw, optional - recommend it! Its tasty!
Add In: 1/2 cup favorite bbq sauce 20 minutes into cooking process

Paula's Directions
Season the chicken thighs on both sides with salt and pepper. Heat oil in a large high-sided skillet over medium high heat. Once it shimmers, add the chicken thighs and sear until golden brown, about 4 minutes on each side. Remove to a plate. Add onion and garlic and sauté until tender, about 3 minutes. Stir in apple cider vinegar; using a wooden spoon stir up any browned bits on the bottom of the pan. Add ketchup, water, brown sugar, Worcestershire, cayenne, and salt and pepper. Bring to a boil then reduce to a simmer. Add the chicken back to the pan as well as any juices that have accumulated on the plate. Turn heat to low, cover and cook for 40 minutes.
Once chicken is cooked, shred the meat with a fork in the skillet. Toss the meat through the sauce so it’s covered. Divide the pulled meat between 6 hamburger buns. Serve alongside with some coleslaw, if desired.

Julianne's Directions
Instead of all the fuss on the stove, I'm a devout crock pot user. I got my mini crockpot out and simmered garlic and onions on high in there for about 15 minutes...meanwhile at 375 degrees I cooked my two chicken breasts in the oven for about 40 minutes on a cookie sheet. When the chicken is just about fully cooked, take it out and pull apart with fork and knife. Place chicken in the crock pot with onions and garlic. Add in the rest of the ingredients. I would add in about a half cup of your favorite bbq sauce about 20 minutes into the cooking process in the crockpot. The sauce Paula makes, is good but not thick enough. Simmer on high in crock pot for about an hour or until cooked thoroughly and flavors have blended together.

If you can't make it to your favorite southern dive, this hits the spot! Happy Cooking! :)

Veggies and Bruchetta

For my birthday, I received some special home-made oils from my mom (sun dried tomatoe, herb infused, and chili oil). I wanted to try them out with a simple recipe. Decided to go with some roasted veggies in the oven (red skin potatoes, carrots, and broccoli). Olive oil marinaded chicken breasts pan seared to perfection. My favorite piece of this meal was the bruchetta. I got some dollar multi-grain french bread from Arnie's bakery, froze it for 3 weeks and am now using it! I use a combo of chopped (canned or fresh) tomatoes, Tastefully Simple SunDried Tomato Pesto mix, and parm cheese to make the topping. I top the bruchetta with Mozzarella cheese (the kind with Philadelphia Cream Cheese in it...yum!) Bake at 350 for about 20 minutes and oh so yummy!

Potatoes took the longest. I'd start them a good hour before the meal needs to be done. I chopped the redskins, washed them, and placed them on aluminum foil (recommend spraying the foil with cooking spray to prevent stickiness). Next, I drizzled the olive oil or herb oil over them, used some mixed spices (garlic, rosemary, salt, pepper to season) and popped them in the oven. These would be good with a little parmasean cheese on them. 1 hour roughly @ 400 degrees...I like them crispy so I keep them in when I put the rest of the veggies in the oven.

Pretty much the same seasoning combo on the carrots and brocoli. They only take about 30 minutes to bake @ 350.

The chicken I marinated in Kraft olive oil dressing/marinade. I added a little Italian dressing too during the cooking process in the pan.

This is a delicious and easy meal...and pretty healthy too :)

"L"ove Monogramed Wreaths! DIY project

I have alwayed LOVED the Monogramed wreaths on Pinterest and other DIY blogs...and got inspired to make one for myself. My front door needed a change from the wintery Christmas wreath!

I copied a wreath off of Pinterest, but also followed a blog I really like. Check this girl's site out for instructions and more fun projects! She gives way better instructions than I ever could!



Basic instructions:

Here's what you'll need:
12" paper mache letter ($2.50 from JoAnn with 40% off coupon-- love those!)
2 rolls of jute twine ($1.64 each from Walmart)
felt ($.44 each from JoAnn Fabric)
ribbon (You pick colors/style!)
glue gun
scissors

(finished product)

(Apologies for the poor picture quality- these last two were taken on my phone)

(while wrapping...it takes about two layers going the opposite way to cover the letter...which takes about an hour and a half to complete, but really easy! I just watched t.v while I did it!)

A fun project and gift!

Things to note when doing this...

1)wrap jute 2x's around the opposite way securing with hot glue occasionally

2) if you have a unsymmetrical letter of the alphabet..make sure you stick your letter to the door with some puddy or a sticky wall hanger because it likely won't sit nice! My "L" was hanging lopsided for a while until I tacked it down.