Buffalo Chicken Salad

Serves 4
Calories Per Serving: 480

2 tbsp Frank's hot sauce
1 tsp apple cider vinegar
1 tsp dark brown sugar
1/4 tsp salt
1 lb chicken tenders
1/2 cup whole wheat breadcrumbs
1 tsp vegetable oil
1 oz crumbled blue cheese
1/4 cup plain nonfat yogurt
2 tbsp nonfat buttermilk
1/4 tsp black pepper
1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

1. Preheat oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar, and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temp.

2. Put the breadcrumbs and oil in shallow dish and toss to combine. Dredge each chicken tender in the breadcrumbs, completely coating both sides. Transfer to the rack of a broiler pan. Bake, turning once until chicken is cooked, about 12 minutes.

3. While chicken is baking, stir together cheese, yogurt, buttermilk, and pepper. Toss with the lettuce and celery until well coated.

Risotto with Spring Vegetables

Serves 4
Calories per serving: 489

1 tbsp olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4" thick
4 1/2 to 5 cups low sodium chicken broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced basil
1/4 tsp salt
1 tbsp unsalted butter
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 tsp pepper

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2-3 minutes. Add the garlic and cook 1 minute. Add the zucchini, turn the heat to medium-low, and cook until softened and lightly browned, 18-20 minutes.

2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice sized pieces and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese, and 1 tbsp basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 tsp salt and the remaining basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring until the rice is translucent. Add the wine and cook, stirring until most of the liquid has evaporated, about 1 minute. Add 1/2 cup stock and cook, stirring frequently until liquid is absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time and cooking, stirring frequently, until the rice is just tender and the mixture is creamy. Stir in the reserved contents and season with salt and pepper.

Banana Chocolate Chip Muffins

I've been distracted the past month or so and haven't been updating.. That's about to change! I'm starting to get healthy and take better care of myself.. so I'll be posting recipes that sound/are tasty and good for you.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tbs vegetable oil
2 large eggs
1 1/2 cups reduced-fat buttermilk
1 tsp pure vanilla extract
2 tbsp chocolate chips

1. Preheat over to 400 degrees. Line a 12 muffin tray with paper liners.

2. In a standing mixer,combine the flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced fat buttermilk and blend for 2 min on medium speed. Add vanilla extract and mix until well combined.

3. Using an ice cream scoop, portion the batter evenly into the muffin tin and top each muffin with 3-4 chocolate chips. Bake at 400 degrees for 15 min.

Makes 12 muffins.
Calories per serving: 200

Basil Scallops over Pasta

Basil Scallops over Pasta

1 (16 ounce) package farfalle (bow tie) pasta
1 lb scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic

1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
4 tablespoons butter/margarine
1 pkg spinach
1 red onion, chopped

Directions:

1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
2. Meanwhile, place scallops in a large bowl. Add olive oil, lemon juice, basil,butter, salt and pepper.
3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place onions in the pan and saute until tender. Add the scallop mixture and the spinach. Cook until scallops are done.
4. Add scallop mixture to the pasta and mix.


I got the basic recipe from allrecipes.com but modified it to make it healthier and added the spinach and onions. I also used whole-wheat rigatoni.

Country Style Pork Ribs w/ Barbeque Sauce Marinade

Ingredients:

1 package of country style pork ribs
1 stick butter
1 8 oz can tomato sauce
1 tbs crushed red pepper
1 tbs ground cayenne pepper
1 tbs black pepper
2 tbs salt
1/2 cup sugar
1 tbs worstershire
1 cup vinegar
1 cup water

Bring all ingredients except ribs to a boil for 3 min.

Place ribs in crockpot. Cover with the sauce you just made and cook on low 5-6 hours.

I served mine with great northern beans and Italian style green beans. Very tender meat and very tasty!

Grilled Lime Ahi w/ Dill Lemon Sauce

1/4 cup olive oil
1/4 cup lime juice
1/8 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pound yellowfin tuna fillets
1/4 cup sour cream
1/4 cup low fat plain yogurt
chopped dill
1/2 lemon, juiced

In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, and ginger. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.

Mix together 1/4 cup sour cream and 1/4 cup plain low fat yogurt. Chop dill and add to mix. Add in juice of 1/2 lemon, then a pinch of salt and pepper. Refrigerate until fish is done.

Preheat grill for high heat and lightly oil grate.
When grill is hot, reduce heat place tuna fillets on grate. Grill until cooked to desired doneness.

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Antipasto Pasta Salad

INGREDIENTS

* 1 pound seashell pasta
* 1/4 pound Genoa salami, chopped
* 1/4 pound pepperoni sausage, chopped
* 1/2 pound Asiago cheese, diced
* 1 (6 ounce) can black olives, drained and chopped
* 1 red bell pepper, diced
* 1 green bell pepper, chopped
* 3 tomatoes, chopped
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 3/4 cup extra virgin olive oil
* 1/4 cup balsamic vinegar
* 2 tablespoons dried oregano
* 1 tablespoon dried parsley
* 1 tablespoon grated Parmesan cheese
* salt and ground black pepper to taste


1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

I've made this for bbqs and tailgating and it always gets eaten up! Very tasty.

Middle Eastern Sliders

Ingredients:

• 4 pita breads
• 1-1/2 pounds ground beef
• 1 teaspoon ground cumin
• Salt and pepper
• 1 romaine heart, thinly sliced crosswise
• 1 cup grape tomatoes, halved
• 1/2 cup dill pickle slices
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 3/4 cup store-bought hummus

Directions:

1. 1. Preheat a grill to medium-high. Stack the pitas and wrap in heavy-duty foil; place on the grill and cover to warm.

2. In a large bowl, combine the beef with the cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper; shape into twelve 1/3-inch-thick patties. In another large bowl, combine the romaine, tomatoes and pickles; toss with the olive oil and lemon juice and season with salt and pepper.

3. Remove the pitas from the grill. Transfer the beef patties to the grill, cover and grill for 2 minutes on each side for medium. Spread each pita with some of the hummus, then top with some of the salad and 3 patties. Serve with the lemon wedges.

I made mine without the dill pickles slices and used Greek Style hummus with lemon and garlic. I think if I made this again I would add red onions to the burgers or the salad to add a bit of a crunch. I sprinkled some feta on top since I'm addicted to cheese. These were really tasty!

I got this recipe from Every Day with Rachel Ray.

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

Ingredients

• Sauce:
• 1 cup chopped strawberries
• 1/2 cup sugar
• 1/2 cup red wine vinegar
  
• 1/3 cup chicken stock
  
• 1/4 teaspoon ground coriander
• 
  Chicken:
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 2 teaspoons thyme
• 2 ounces bacon, chopped
• 3 skinless, boneless chicken breast halves
• Cooking spray
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

2. To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.

This is from Cooking Light with a few modifications based on what I had on hand. Served with a romaine salad and garlic rosemary potatoes.

Balsamic Glazed Chicken with Smoked Mozzerella and Garlic Rice Pilaf

Ingredients:

3 tbsp cold butter (used stick butter)
1 6 oz box rice pilaf mix (i used uncle bens)
3 tbsp extra virgin olive oil
chicken breast halves (I used one package from publix.. about 1.3 lbs for 3 servings)
1 small onion, chopped
1 tbsp fresh thyme leaves, chopped
1 spring rosemary, chopped (def use fresh rosemary if you have it)
5 garlic cloves chopped
1/4 cup balsamic vinegar
2 tbsp honey
1 cup chicken stock (you can use chicken broth but chicken STOCK is so much better)
20 basil leaves
1 vine ripe tomato, sliced
4 thin slices mozzarella (smoked or regular, but dont be cheap with this.. good quality mozzarella is awesome with this.. just get a ball of it and slice it)

1. Heat pot over medium and add 1 tbsp butter. Once melted saute 2 of the cloves of garlic appox 1 minute.Add 1 3/4 cups water, empty rice and seasoning packet and bring to a simmer. Stir and cover, for approx 18 minutes.

2. Heat large skillet over medium-high heat. Add 2 tbsp of EVOO. Season chicken w/ salt and pepper and cook until done.

3. Transfer chicken to platter and cover w/ foil. Return pan to heat and add 1 tbsp olive oil, onion, thyme, rosemary, and garlic and saute for 5 minutes. Add balsamic vinegar, honey and chicken stock . Cook until liquids are reduced to half.

4. Tear 12 basil leaves into small pieces and add to rice pilaf, use fork to combine and fluff rice.

5. Once glaze has reduced, add 2 tbsp butter. Once melted add chicken back to pan and coat in glaze.

6. Serve chicken w/ a slice of mozzarella, 2 basil leaves and a slice of tomato. Drizzle w/ olive oil and season w/ salt and pepper. Serve with the pilaf.


I also serve with some type of vegetable such as asparagus or steamed broccoli.

Welcome!

I'm starting this blog to provide recipes that I've tried out or created to share with friends or anyone with an interest in cooking. Ideally I'd like to post a new recipe to the blog daily but I'm not sure I'll be able to keep up with that so I'll commit to once a week.. but try for more often.

Let me know if you try out a recipe and have a comment on how it turned out.. or if you found a way to improve it!

I find most of my recipes through Cooking Light, Allrecipes.com, EveryDay Rachel Ray and Self magazine. I try to cook healthy but there are times I give in to the not so healthy fare.