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Monthly Archives: March 2015

Grilled chicken salad watermelon plates with strawberries and watermelon. 

  

This is such a “Great” summertime recipe. I came up with it by basically just using some ingredients I had already had in the fridge. Fruity with a little bit of heat. This salad just screams summer, grilling and lots of fun. 

1 large watermelon

6 boneless skinless chicken breast 

1/2 bundle strawberries halved

1 bulb butter lettuce,Boston lettuce or Baby spinach 

1 1/2 cup Queso cheese

6 Thai peppers thinly sliced 

Balsamic vinegar 

Salt and pepper 

Preheat grill at 400 (350 for indoor grills). Salt and pepper both sides of chicken. Grill chicken on both sides for approx 4-5 mins till juices run clear. Remove and let rest for 5 mins before slicing. 

Take one half of your watermelon and cut into six 1 inch sliced. Add cleaned and chopped lettuce on top of each slice. Next add sliced chicken, strawberries, sprinkle Queso and peppers. Take the other half of your watermelon and scoop out the insides and chop into medium sized pieces. Add watermelon pieces on top of salad and sprinkle some freshly grated pepper and a bit of salt on top. Drizzle each salad with balsamic and serve. 

Cooking time: approx 10 to 12 mins

Serves 6 peeps

EDF,LF,GF,LG

Peanut crusted chicken

 
Guys, I’m putting the recipe up for this again.. Kate xoxo

4 boneless skinless chicken breast

4 cups unsalted peanuts

6 eggs beaten 

3 cups GF flour or all purpose for NON GF 

1 teaspoon garlic powder

1 tablespoon smoked paprika 

Salt and pepper
In a food processor, grind up peanuts. Place peanut on a plate.

Make your breading station by adding beaten eggs to one dish and mixing flour, garlic powder and smoked paprika to another dish. Sprinkle salt and pepper on both sides of all chicken breasts before dreading. 

Dip chicken in flour, than egg and lastly ground up peanuts. Repeat for each breast. 
Place coated chicken on a rack covered cookie sheet and put into a 350 degree oven for 20 mins ( may be longer for larger breasts and of course your ovens own internal temp) .  

Once slightly golden brown and juices run clear, remove and let chicken set for 7 mins before slicing. 
Cooking time: approx 20 mins

Serves 4-6 peeps

EDF,KF,DF, GF

Peanut crusted chicken with Chili garlic peanut stir fry.

    Nutty, spicy and oh so flavorful! This dish I whipped up in no time. Quick, easy and just so delicious it should be illegal !! lol

4 boneless skinless chicken breasts

4 cup un-salted peanuts 

1/2 yellow bell pepper julienned

1/2 red bell pepper julienned 

1 medium onion sliced 

4 garlic cloves grated 

1 cup  fresh or frozen broccoli

1 cup fresh or frozen green beans 

1 cup peas 

2 carrots peeled and sliced 

1 1/2 cups cooked brown or white rice

2 tablespoons chunky peanut butter

2 tablespoons ground ginger 

2 tablespoons low sodium soy sauce 

2 teaspoons chili garlic paste

4 eggs beaten 

3 cups GF flour or all purpose for NON GF

Salt pepper 

Olive oil

Chopped scallion for garnish 
In a food processor, grind up peanuts. Place peanut on a plate. Make you breading station by adding beaten eggs to one dish and adding flour to another. Dip chicken in flour, than egg and lastly ground up peanuts. Repeat for each breast. Place coated chicken in a rack covered cooking sheet and put into a 375 degree oven for 30 mins. 

While chicken is cooking, grab a large skillet. Heat olive oil in med high heat. Next add grated garlic and all your Veggies (except for peas) salt and pepper. Cook veggies till tender and add your peanut butter, ginger,soy sauce and chili paste. Lastly adding your peas. Combine, add rice and mix.  Taste for seasoning. 

Once chicken is slightly golden on top and juices run clear from chicken, remove and serve. Garnish by adding chopped scallion 

Cooking time: approx 45 min. 
Serves 4-6 peeps

EDV,GF,

Creamed crab and mascarpone pappardelle with pancetta and peas 

    

This was a HUGE hit when I made this recipe yesterday. I had made something similar last year with adding crab and cream cheese and stuffing them inside some manicotti( recipe is also up) Such a great and super quick and easy recipe. 

1 can minced crab meat drained

6 oz Mascarpone cheese

1/2 cup frozen peas

1 medium onion chopped 

3 cloves garlic

1 tablespoon old bay seasoning

2 tablespoon smoked paprika 

1/4 cup chopped fresh parsley 

1 lb pappardelle of tagliatelle

1/2 cup cooked pancetta

1 3/4 cup milk or half and half 

2 tablespoons butter

2 tablespoons flour 

Salt and pepper

Freshly grated pecorino or Parmesan cheese

Cook pappardelle as directed salting the water before adding pasta to water.

Sprinkle pancetta in cooking sheet and cook in a 375 degree oven for 8 mins or till crispy. Remove and drain on a plate covered with some paper towels. 

While pasta is boiling, in a food processor, combine crab,mascarpone, onion, garlic and all above listed seasonings and pulse till combined but, not puréed. Add some salt and pepper and taste for seasoning. 

 In a large pot over med high heat add butter. Once melted and bubbling whisk in flour. Cook flour out for 30 secs. Whisk in milk and lower heat to med. once thickened add crab mix and whisk in a little at time till all crab mix is combined with sauce and again adding salt and pepper and tasting for seasoning .  Add pasta and frozen peas to sauce and fully mix and then serve on a large platter by adding some cooked pancetta, chopped parsley and pecorino on top. 

Cooking time: approx 12 mins

Serves 4 to 6 peeps

EDV

Cream of White Asparagus with lemon grass and ginger.

    

Funny thing, as a child I wasn’t the biggest veggie lover. Especially any veggie that was “Green” colored. But, as an adult, I am absolutely in love with all things veggie related and I love finding new and creative ways to use them. Asparagus is one of my fav green veggies of choice now a days along with Kale, spinach, green beans etc.etc. I do have to admit that I was sort of skeptic  about trying the whole “White” asparagus craze because I thought it would really just lack the flavor. To me, a veggie that has a bright and vibrant color means that it’s not only super good for you but, also extremely flavorful so when I had chosen the white over the green for this soup I was a little worried that it would lack on flavor? I was wrong 100 times tenfold. This soup came out exactly how I had hoped and highly anticipated. Full of flavor and just a pop of color from adding a little green onion and some hot red pepper flakes to give it a little bit of a slight kick. 

1 bundle “White” asparagus chopped bottoms discarded

1 stem lemon grass sliced and julienned 

2 cloves garlic grated

2 cups low sodium chicken stock

1/4 cup low fat sour cream

1 teaspoon ground ginger

1/4 cup milk or half and half

1 tablespoons butter

1 tablespoons flour ( corn starch for GF peeps)

1/4 chopped green onion for garnish 

1 teaspoon red pepper flakes also for garnish

Salt and pepper

In a medium size pot over med low heat, add chicken stock and chopped asparagus,lemon grass and simmer for 35 mins breaking up veggies with a wooden spoon every so often. Once asparagus has soften and has completely broken apart, remove from heat and add to a food processor. Pour in milk/cream, sour cream and ginger purée till smooth( mixture will be a little bit lumpy) . In same pot heat in med heat and add butter and grated garlic.  Once butter has melted and bubbling stir and flour and cook flour out for about 30 sec. Now pour in mixture into pot and stir. Once soup has thickened add salt and pepper, taste for seasoning and pour into individual sized bowls. Top with green onion and red pepper flakes and serve. 

Cooking time: 45 mins

Serves 4-6 peeps

EDV,GF ( replace flour with corn starch) DF,LF,LC,VEG

Buttermilk Raspberry Tea scones with orange glaze. 



I usually make these for brunch but, can be served really anytime if day. I’m not a huge sweets person so these are just great for me with just a little sweetness added into them. I always use brown sugar instead of traditional white sugar for these. Somehow I like the flavor of the brown sugar rather than the white. You can use either fresh raspberries or store bought frozen ones for these as well. So pretty with a hint of sweetness. 

2 1/2 cups flour

2/3 cup buttermilk 

1 stick butter or 8 tablespoons cut into cubes

3/4 cup brown sugar

1 teaspoon salt

1 tablespoon baking powder

1 orange squeezed or 3 to 4 tablespoons orange juice

1 cup confection sugar

1/2 cup fresh raspberries

In a stand mixer add flour, baking powder,salt and mix.  Cut butter Into small cubes and add little by little to flour mixture till mix looks like a crumble. Next add in sugar. Incorporate sugar into dough. Now, add in buttermilk and raspberries. Mix till dough forms into a stiff ball. Remove and by using your hands  form dough into a better shaped round mound by sprinkling flour all over. Take 2 pieces of wax paper, place one piece of wax paper on the bottom of your counter, add dough and place the 2nd piece on top. With a rolling pin roll out dough to about 1 to an 1 1/2 half inch thickness. Remove top layer of wax paper and cut 8 triangular shapes out of dough. Place into a 375 degree oven for 12 mins till tops are slightly browned. 

Glaze: 

In a med sized bowl add confection sugar and juice of 1 whole orange or about 3 to 4 tablespoons of orange juice. Mix till glaze is thick but also a little runny. Drizzle glaze all over warm scones and enjoy. 

Cooking time: approx 12 mins

Serves 8 peeps

EDV,KF

Fiesta chicken topped with roasted “Tomatillo” salsa,Monterey Jack and cilantro. 



This dish was the “very” first dish that I had ever created and wrote a recipe for. Such a simple and healthy dish with some great flavor components. Great for anytime of year even though it looks like a summertime dish. Easy and just delightful to eat. This dish is Gluten free,lowfat, and Diabetic friendly. 

4 boneless skinless chicken breast.

5 peeled and quartered tomatillos

2 large shallots chopped

1 jalapeño pepper seeds and ribs removed

3 cloves garlic 

3/4 cup Monterey Jack cheese

2 tablespoon cumin

2 tablespoon Corriander

2 tablespoon smoked paprika

2 tablespoons ancho chili powder

2 tablespoons garlic powder

3/4 cup golden cherry tomatoes

4 tablespoons chopped cilantro

Juice of 1 lime

Salt and pepper

Olive oil

Preheat oven at 375. Quarter tomatillos and drizzle with salt and pepper. Roast for 8 mins till softened and slightly charred on top. Remove and add to a food processor. In food processor add garlic, cilantro, shallot, jalapeño, golden tomatoes, lime juice and a dash of salt and pepper. Pulse till mix is chunky . Check for seasoning. Remove and add to a bowl and set off to side. Grab a medium sized bowl and add all above spices and toss together. Coat all your chicken breasts in spice blend. Add to a baking dish and bake at 375 for 8 to 10 mins. Half way though baking remove chicken and top with shredded Monterey. Put back in oven and continue cooking. Once browned and cheese is completly melted on top remove, place on serving platter and dollop about 3 tablespoons on top of each breast. Sprinkle some chopped cilantro on top and serve. 

Cooking time: approx 12 mins 

Serves 4 peeps

GF,EDF,DF,LF