Cilantro Chicken Burgers

Healthy Cilantro Chicken Burgers that are anything but boring! These are packed with flavor from the cilantro, red onion, bell pepper and cumin. Cilantro Chicken Burgers are also great on the grill and high in protein to keep you going all day long.

Cilantro Chicken Burgers

Memorial Day is around the corner and I wanted to give some BBQ inspiration to you guys instead of your traditional beef patty or hot dog. If you missed it earlier this week I posted a Quinoa Tabouleh Salad, Spicy Chipotle Ketchup and today these Chicken and Cilantro Burgers.

Chicken Burgers are relatively easy to make. You start with your protein it could be ground turkey or chicken if you want a more lean protein, then you pick your add ins! I decided to go with a Mexican inspired burger with the cumin and cilantro. For extra veggies I threw in a small green bell pepper and half a red onion as well. You do not really need a binder for these they form really easily. The mixture may be a little wet and sticky, but don’t worry about it! Let them set in the refrigerator or freezer before you grill them.  They do, however, have the tendency to stick to the grill. Spray with non-stick and you should be fine.

The picture above also has a yellow heirloom tomato, sliced avocado, my spicy chipotle ketchup and cheese on a bakery made bun! Wow so many amazing flavors… you can pick your favorite toppings!

Cilantro Chicken Burgers 

Ingredients: (Makes about 6 depending on preferred size)

  • 1 pound of ground chicken OR turkey
  • 1 small green bell pepper diced very small
  • half a red onion or 1 small red onion
  • a large handful of cilantro, about 1 cup
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • food processor to make things easier
  • toppings of choice (heirloom tomato, avocado, guacamole, lettuce, cheese, spicy chipotle ketchup)

What to do:

  1. To make things easier and to get the veggies cut small I used a food processor. Take the bell pepper and remove the seeds and the stem cut it in half and put it in food processor. Pulse until you have small pieces (not mush) remove into a bowl. Take the red onion and remove the skip cut in half and do the same, into the same bowl. Finally take the cilantro leaves and run through the food processor to get cut evenly and small, put into the mixing bowl with other ingredients. (You can do this by hand it just may take longer and not be as even). **You only need to pulse the veggies otherwise they will be mushy**
  2. To the chopped cilantro, bell pepper, and onion add the ground chicken, cumin, salt and pepper. Mix by hand until all the ingredients are incorporated.
  3. Form about 6 patties or less if you want larger ones. The ingredients may seem a little wet but it is okay. I wrapped each patty individually in plastic wrap to I could use them as needed. You can leave them on a baking tray if desired. Place in refrigerator or freezer or until ready to cook.
    Cilantro Chicken Burgers
  4. Cook on the grill or in a saute pan (I tried both) until the chicken is cooked through and the burgers are slightly browned. (About 4-5 minutes on each side).
    Cilantro Chicken Burgers
  5. Assemble your cilantro chicken burgers, you can always make this bunless by serving on a bed of greens as well!
    Cilantro Chicken Burgers

ENJOY! Have a nice Memorial Day Weekend. Happy Grilling!

Don’t forget to follow Hunter’s Healthy Kitchen on:

Facebook
Instagram
Twitter
Pinterest

Advertisements

Healthier Baja Fish Tacos with Cabbage Slaw

Fish Tacos with Corn Salsa, Cabbage Greek Yogurt Cilantro-Lime Slaw, and Cilantro. 

Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro
Fish Tacos with Yogurt Slaw, Corn Salsa, and Cilantro

I love tacos. I used to want to eat tacos all the time when I was younger. Nothing fancy just ground beef with some taco seasoning and some fresh toppings. Since then I have been trying all different types of tacos – but truly found love with fish tacos.

These Baja Fish Tacos are so easy to make and make a great Spring/Summer meal. They are light and are packed with flavor and protein. The lime juice adds a fresh bright flavor to these tacos. I also use red cabbage which gives great color, helps detoxify the body, helps keep blood pressure from getting high, and is also a brain food. In the cabbage slaw I used greek yogurt instead of mayonnaise to help keep this recipe light- plus I don’t really care for mayo. I also love to use red cabbage in my salads because this recipe does not use the whole head of cabbage – so you will have leftovers.

I lightly fry the cod fish fillets to provide a light crispy exterior and perfectly tender inside. You do have to be careful though because cod is very delicate and the filets were starting to fall apart if you touch them too much while they are cooking. Handle with care!

Another reason I am obsessed with these Baja Fish Tacos is the fact that this is my first time making homemade tortilla chips with corn tortillas. It’s so easy and they are so fresh, perfect to scoop up the fish and corn that falls out of your tortilla at the end! All you have to do is stack and cut the soft corn tortillas into wedges, toss with a light coating of vegetable oil and spices, and bake at 350 degrees for 15-20 minutes rotating trays half way through – or until crispy. Make sure each chip lays flat on the tray or they won’t be crispy.

Home-made Tortilla Chips
Home-made Tortilla Chips

Here’s what you will need:

For the Taco:
1 pound of cod fillets cut into cut into 2-by-1/2 inch pieces (or preferred white fish)
1 cup all purpose flour
a little paprika, chili powder, and cumin (just a pinch of each)
1 teaspoon salt
1/2 teaspoon pepper
1 package of corn tortillas

Corn Topping:
1 can of corn – rinsed and drained (fresh is best when it is in season)
1 green bell pepper chopped to the same size as the corn
1 tablespoon chopped cilantro
juice of half a lime
1 teaspoon vegetable oil
dash of chili powder

For the Cabbage Slaw: 
4 cups of shredded red cabbage (about 1/2 head)
1/2 cup of chopped fresh cilantro
juice of 1 lime & zest
1 teaspoon vegetable oil
about 3/4 cup of low-fat plain greek yogurt
1 tsp agave nectar

What to do: 

1. Make the Cilantro-Lime Cabbage Slaw by whisking together greek yogurt, lime juice, cilantro, vegetable oil, agave, salt and pepper. Then mix in the shredded cabbage. Let sit while you prepare the tacos.

Greek Yogurt Slaw with Cilantro-Lime and Agave
Greek Yogurt Slaw with Cilantro-Lime and Agave

cabbage slaw
2. Make the Corn Topping in a small bowl by mixing together juice of 1 lime, cilantro, vegetable oil, dash of chili powder, salt and pepper. Then stir in the corn and green bell pepper.

3. Prepare the fish filets: Cut the fish into taco size pieces and put aside. Make the seasoned flour dredge by combining 1 cup all purpose flour, a little paprika, chili powder, and cumin (just a pinch of each), 1 teaspoon salt, and 1/2 teaspoon pepper. As you are making the dredge heat a large skillet up with a little bit of vegetable oil (enough to coat the bottom)- you do not need to completely submerge the fish.

4. Once the oil is very hot take a few fish fillets and dredge in flour mixture evenly covering the fish and carefully place in the skillet. Fry in batches about 2 minutes on each side (maybe less if your fish is thin – or until golden brown). Remove from oil and place on a paper towel. Season with salt and continue until finished.

Cod cooking
Cod cooking

5. Warm the tortillas up in a 275 degree oven until warm and slightly crisp as the fish is cooking. Now it’s time to assemble your taco!

6. Take 2 taco shells and place a little cabbage slaw on the bottom, then place a piece of fish, the corn topping, a little more slaw, cilantro leaves, and a squeeze of fresh lime juice.

Baja Fish Tacos
Baja Fish Tacos

Happy Taco Tuesday! Enjoy this delicious recipe!

~Hunter

Healthy Easter Sunday Dinner Ideas

Screen Shot 2015-03-31 at 10.41.53 AMEaster is right around the corner and I thought it would be fun to give some of my favorite entertaining recipes that would make a great Easter dinner.

My last blog post was my 100th post! I am so happy that I have been able to keep up with blogging, going to school full time, and working. I am also about to reach my 200th blog follower so I am very thankful for all you guys taking the time to love what I do. These are some of my favorite recipes that I have made over the past year.

All of these recipes are so easy and most of them can be prepared a head of time if you are worried about having time to prep all your food! More importantly I try to make substitutions on all the recipes that I make to give them a healthy twist. But it’s important to remember that it is a holiday so if you want to indulge a little bit, you can and that’s as simple as using cream instead of a substitute like greek yogurt.

Here is a look back at my favorite recipes that would make the most delicious:

Easter Sunday Menu! 

Appetizers:

1. Cream of Asparagus Soup:
Spring Time Cream of Asparagus Soup
Spring Time Cream of Asparagus Soup

In my last blog post I gave you guys a recipe for Cream of Asparagus Soup and this would make a perfect appetizer to your Easter dinner. Asparagus is in season during the spring so use it as much as you can! This recipe can also be made a head, just add the cream before you serve!

2. Party Friendly White Bean Dip:
Party-Friendly White Bean Dip
Party-Friendly White Bean Dip

I love this dip! It uses cannenelli beans, fresh herbs like parsley, and lemon juice. The result is a healthy yet delicious dip that everyone will love. This recipe is from Giada De Laurentiis. All you need is a food processor and this recipe could easily be doubled for a larger crowed. You could also serve this with home made pita chips or carrot and pepper sticks!

3. Sausage Stuffed Mushrooms:
Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms

Doesn’t every holiday have to include stuffed mushrooms? Especially this recipe. I honestly really don’t even like mushrooms but lately I have been forcing myself to eat them and the taste has been growing on me. Regardless, I will eat these mushrooms whether I like the taste or not because they are that good! Stuffed with spicy sausage, marscapone, breadcrumbs, and herbs. Amazing!

Main Course:

1. Easy Turkey Lasagna:
Turkey Sausage Lasagna
Turkey Sausage Lasagna

Lasagna was always a staple in my house on Easter. Always made by my Grandma and we always had one with meat and one without. Now that she has stopped making it I always fantasize about her Lasagna when Easter rolls around. You could use ground turkey or do without the meat and it would still be the best lasagna ever.

2. Herb Crusted Pork Loin:
Herb Crusted Pork Loin
Herb Crusted Pork Loin

Not a ham fan? Make this herb crusted pork loin for those who do not wish to eat ham and they will love it! Pork loin doesn’t really have any flavor on it’s own so you need to load it with herbs and spices to make the pork stand out. Create a dry rub and cook the pork at a high temperature – the most important thing – let it rest. While it’s resting you can work on something else!

3. Rack of Lamb with Mint Basil Pesto:
Rack of Lamb
Rack of Lamb

 Lamb is very traditional on Easter. Some use leg of lamb and some rack of lamb. I am obsessed with this rack of lamb recipe especially the mint basil pesto that brings it to life. Rack of lamb can be expensive so if you are going to make it what better time then a special occasion like Easter.

Side Dishes:

1. Garlic and Chive Mashed Potatoes:
Garlic and Chive Mashed Potatoes
Garlic and Chive Mashed Potatoes

A skinny version of mashed potato that uses greek yogurt instead of cream or butter milk.

2. Oven Roasted Broccoli with Parmesan Breadcrumbs:
Oven-Roasted Broccoli
Oven-Roasted Broccoli

Broccoli is always a crowed pleaser and this would go deliciously with the lamb or the roasted pork loin. More importantly it’s easy.

Dessert:

Butterscotch Pecan Oatmeal Cookies
Butterscotch Pecan Oatmeal Cookies

To get some inspiration for dessert you can always check out my Healthier Sweet Treats page or just have your family bring dessert. After all, you’re doing all the cooking!

 

 

 

 

 

Have a great Easter everybody! And if you don’t celebrate all of these recipes would be great any night of the week!

~Hunter

Springtime Asparagus Soup

Springtime Cream of Asparagus Soup with Herbs and Lemon Juice 

Spring Time Cream of Asparagus Soup
Spring Time Cream of Asparagus Soup

Since in New York it snowed the first day of spring the only sign of spring is all the nice asparagus that has been in the market the past few weeks. Although its still early asparagus is in season April through late May. I love when this time of year rolls around and we begin to see a transition in the fruits and vegetables that are available in the super markets.

Asparagus can be very expensive when it is not in season so during the seasonal months I like to use it more frequently. This is the perfect time to try Cream of Asparagus Soup, especially if you are frequently making roasted asparagus and want to try something new. It’s nice to change it up and make something different and tasty like a creamy soup.

This Cream of Asparagus soup is also a good transition from winter soups into spring time meals. The weather is not quite warm enough but also still a little chilly in the evening and morning. Finishing the soup with fresh lemon juice really helps brighten up this soup for a warm spring day.

You can also make Cream of Asparagus soup for Easter this Sunday. It would make a great appetizer or entree for your family as it is light and bright. You can make this soup a head of time and add the cream right before you serve it so you can be sure the soup will not turn from re-heating the cream. If you don’t celebrate Easter just serve this at any dinner party or family gathering and everyone will love it!

I had some extra parsley and spinach in my refrigerator and figured hey they are green and might add some brightness to the dish! If you want to omit spinach and parsley you could.

Perfect Easter Cream of Asparagus Soup

What you need:
  • 2 pounds of fresh asparagus
  • 1/4 cup of fresh parsley
  • 1 cup of spinach
  • 3 small shallots, diced small
  • 2 tablespoons butter (coconut oil if vegan)
  • 4 cups of chicken broth (vegetable if you want to make it vegan)
  • 1 cup water if needed to thin out soup
  • 1/2 cup of heavy cream (OTHER OPTIONS: half and half OR Coconut Milk OR Sour Cream OR Greek Yogurt – change amount to match ingredient)
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • chives for garnish
  • juice of half a lemon for garnish
What to do:
  1. Wash and cut off asparagus ends that are tough. Cut asparagus into small 1 inch or so pieces. Reserve some of the tips if desired for garnish (if not ignore).
  2. In a large heavy pot melt 1 tablespoon of butter over medium heat. Add shallots and cook until soft. Add asparagus pieces, pinch of salt and pepper and stir occasionally, about 5-7 minutes.
    spring asparagus soup
  3. Add 4 or 5 (more broth equals thinner soup) cups of broth and simmer, covered, for 10 minutes. Add the fresh spinach and parsley, simmer for another 5-10 minutes until asparagus is very tender.
  4. Next, puree the soup in batches with a food processor or blender. If you have an immersion blender keep it in the pot and use that until smooth, caution blending hot liquids.
  5. Return soup back to pot and stir in 1/2 cup of cream or substitute season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and whisk in remaining 1 tablespoon of butter.
  6. Serve soup hot with chopped chives for garnish and squeeze of half a lemon.
    spring time asparagus soup

The lemon really adds a lot of depth of flavor and brightens the soup! If you do not like lemon you can omit but I think it really made the soup great.

 

Enjoy!!

~Hunter

Date Night: Steak with Mushroom and Red Wine Sauce

Hanger Steak with Mushrooms in a Pan Red Wine Sauce

Date Night Steak
Date Night Steak

This  steak recipe is great for a special occasion and so easy to make! The flank steak cooks perfectly with earthy mushrooms and is really delicious!

The great thing about this recipe is you can literally throw everything into the pan and the result is a decadent sauce that tastes like it came out of a restaurant. I made this recipe with my boyfriend over the weekend and it felt like such a treat. This Steak with Mushroom Red Wine Sauce recipe is not for an average night, it is a treat! Since the recipe has butter and wine it’s great to make this on a special occasion.

Mushroom Sauce
Mushroom Sauce

I tried to cut down the butter to the least amount possible as well as the wine. But 1 cup of wine won’t hurt! If I were to make this again I would love to get a really fresh assortment of mushrooms from a local farmers market, but for this recipe we just used button mushrooms sliced thin.

For an extra special treat serve this steak with Hasselback Potatoes. If you are wondering how to make a hasselback potato which is like a cross between a baked potato and a french fry check out my previous post here. If I were to make this again I think I would serve it with cauliflower mash or cauliflower rice, something that would soak up the yummy sauce that the pan and the wine creates.

Date Night: Flank Steak with Mushroom Red Wine Sauce
Date Night: Flank Steak with Mushroom Red Wine Sauce

You can also use pretty much use any cut of steak for this recipe just make sure you change the cooking time accordingly. I used a flank steak because it was cheaper in the super market, however, the recipe calls for hanger. I think skirt steak or filet mignon would be great as well! Use what you have available.

Here’s what you need:

  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion chopped small
  • 8-12 ounces of mushrooms (button or assorted) sliced thin
  • 3 tablespoons of butter unsalted
  • 1 1/2 pound flank steak (let steak come to room temperature for about 1/2 hour)
  • 1 sprig rosemary
  • 1 cup dry red wine
  • 3/4 cup low-sodium chicken stock
  • 2 tablespoons fresh chopped parsley

What to do:

  1. Heat a medium skillet with 2 tablespoons of oil over medium-high heat. Add mushrooms and onion; cook, stirring occasionally until soft and golden. Season with salt and pepper and transfer to a bowl on the side.
  2. Keep pan hot and melt 1 tablespoon of butter with 1 tablespoon of oil in the same skillet over medium heat. Season steak with salt and pepper liberally. Cook about 3-4 minutes per side depending on thickness of steak with rosemary.  Remove from pan on to a cutting board and let rest with tin foil tent while you make the sauce.
    steak with mushrooms and wine sauce
    *
    Don’t worry about the pan looking burned and brown once you put the wine all the bits lift from the pan and create a yummy sauce.
  3. Pour off extra fat if necessary. Keep pan on heat and add wine; cook stirring up bits on the pan until the wine reduces to 3/4 cup about 3 minutes. Stir in stock and bring to a boil. Let simmer until reduces to about 1/2 a cup about 5 minutes. Whisk in 2 tablespoons of butter. Stir in mushrooms and fresh chopped parsley
    mushroom sauce
    Mushroom Sauce with Parsley

    Thinly slice steak on cutting board against the grain. If desired bring meat back to pan to cover in sauce or put steak in a serving dish and pour mushroom sauce directly over steak.

Enjoy with cauliflower mash or cauliflower rice and a nice green vegetable.

Flank Steak with Mushroom Red Wine Sauce
Flank Steak with Mushroom Red Wine Sauce

When I made this recipe I had a hasselback potato and steamed spinach!

Enjoy!!

~Hunter

How to Make Hasselback Potatoes

A Hasselback potato is a Swedish version of a baked potato. The Hasselback potato is a mixture of a baked potato and crispy oven fries, a perfect combination.

How to make hasselback potatoes

I remember seeing an episode of the Pioneer Women and she made something similar to a Hasselback potato and I thought to myself what is that? With a little research I quickly found out they had a name and would soon become my new favorite version of a baked potato.

The Hasselback potato got its name from the Hasselbacken Hotel in Stockholm, Sweden. Traditionally the hasselback potato may be served with heavy cheese and breadcrumbs. Thank goodness this idea to cut the potato like an accordion was invented because it is so smart!

My version of the hasselback potatoe is sprinkled with a dried herb and garlic mixture which adds a lot of flavor to the potato. I also use little butter pieces cut up and placed carefully in between the cut potato before it bakes. Some recipes even pour a little heavy cream over the potato for extra creaminess – to make this recipe a little healthier I skipped that step.

How to Make Hasselback Potatoes (Serves 2)

What you need:

  • 2 potatoes small to medium size potato per person
  • 4 tablespoons of butter cut into small slices
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • garlic powder to taste
  • salt and pepper

What to do:

  1. Preheat oven to 425 degrees. Wash your potato.
  2. Cut the potato into very thin slices but you have to make sure it’s not too tight that you can’t fit the butter slices and also that you do not cut all the way through. Put 2 wooden spoons along the potato to make sure you do not cut all the way through and it helps guide the knife.
    how to make hasselback potatoes
  3. Put butter slices between every couple slices. Sprinkle with dried herbs, salt and pepper. (If you don’t want to use butter you can use any other type of fat that will help the potato crisp and brown in the oven)
    How to make hasselback potatoes
  4. Bake for 60-70 minutes until the potato is browned and crispy but cooked through. If you want to put a cheese topping take out 5-10 minutes before potatoes are done and top with toppings.
    how to make hasselback potatoes
  5. Enjoy!!

Serve as a side dish to your favorite steak dinner:

how to make hasselback potatoes

 

What’s your favorite way to eat potatoes? I’d love to hear!

-Hunter

Banana Crumb Muffins

banana crumb muffins

The crumb topping makes these muffins stand out from the ordinary muffin!

In the mornings I love to stop for coffee and get a muffin to go from Starbucks. However, if I did this every morning though it would be way too unhealthy and expensive. The Starbucks muffins are yummy but they have preservatives and a lot of ingredients which make them taste good as well as high in calories. I decided to make my own banana crumb muffin that I could bring with me on-the-go and grab a coffee.

These Banana Crumb Muffins especially come in handy when I am in a rush to get to work or school. On these days I don’t have time to sit down and eat a full breakfast. Instead I would make the banana crumb muffins the night before, microwave 1 banana crumb muffin for 35 seconds in the morning, wrap it in tinfoil so it stays warm, grab a yogurt, and go on my way. Don’t worry, these banana crumb muffins would be delicious even without heating them before you leave in the morning if you don’t want an extra step.

The crumb topping is an extra treat and the recipe really works when you have a bunch of extra ripe bananas. That’s where the idea for this banana crumb muffin recipe came from. I usually would make a banana bread but this time I was in search of something a little different. Once you bite into the banana crumb muffins you get the banana flavor throughout the whole muffin and it is just delicious!
banana crumb muffins

I also hated the fact that whenever I made muffins in the past they wouldn’t be big like when you buy them from a shop. After some research I learned you need to bake the muffins at a higher temperature, put them in the oven ASAP after mixing, and do not over mix.

Here’s what you need:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 3 bananas, mashed

  • 1/4 cup of light agave nectar

  • 1 egg, lightly beaten

  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  •  tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

What to do: 

  1. Preheat oven 400 degrees. Lightly grease 8 muffin cups, or line with muffin papers. (Filling the muffins more will make less muffins but a bigger muffin top)
  2. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Put aside
  3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups filled almost to the top.
    banana crmb muffins
  4. Sprinkle crumb mixture on top of muffins.
    banana crumb muffins
  5. Bake in preheated oven for 15-18, until a toothpick inserted into center of a muffin comes out clean.

Recipe adapted from All Recipes.com

Enjoy for a delicious breakfast with some hot coffee!

~Hunter

Slow-Cooker Corned Beef and Cabbage

corned beef and cabbage

A traditional corned beef and cabbage cooked in a slow-cooker resulting in the moistest and tastiest corned beef recipe yet!

Happy Early St. Patrick’s Day Everyone!
This recipe was inspired for Tuesday’s celebration of St. Patrick’s Day. Many of us will wear green, go to a parade, or eat corned beef and cabbage. A great way to celebrate is to make this delicious corned beef recipe for you and your family!

You might be asking yourself… what is corned beef? I know I wasn’t really sure until one day I learned what it was. Corned beef is beef brisket cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches. A rather salty piece of meat that is typically eaten around St. Patrick’s Day here in the United States. You will find the supermarkets stocked with packages of corned beef with a seasoning packet, as well as tons of cabbage on sale.
corned beef and cabbage

Take advantage of trying something different this St. Patrick’s Day and embracing the holiday, even if it is just with the meal you prepare. Interestingly enough from what I have read on the Internet people in Ireland don’t really celebrate St. Patrick’s Day like we do in America. If you want to do something to say you celebrated the holiday this Tuesday make this traditional meal for you and your family!

By the way, I didn’t think I liked corned beef and cabbage. I was wrong! This recipe was perfect and everybody loved it. I was a little skeptical because the corned beef cooks for a very long time in the slow-cooker. No worries everything will be ok, just be sure you have a big enough slow-cooker to fit all the yumminess!

What you need: 

  • 1   2.5 or 3 pound corned beef roast with seasoning packet
  • 2 small onions sliced thin
  • 1 pound bag of carrots, peeled, cut into thirds
  • 10 small red potatoes, rinsed and cleaned
  • 2 cups of water
  • 1 head of cabbage
  • For serving: Rye bread, spicy brown mustard

What to do: 

  1. Prepare your onions, carrots and whole potatoes.
  2. Place onions and carrots in the bottom of a large slow-cooker. Next place the corned beef roast along with the juices in the bag in the slow-cooker on top of the carrots and onions. Remove the small spice mix bag and sprinkle over and under the roast on the vegetables. Add 2 cups of water. Line potatoes around the corned beef roast in a circle.
    corned beef and cabbage
  3. Cover and cook for 7 hours on high. Remove potatoes and put on a dish and cover with tin foil. Cut cabbage into small pieces removing the outer layers and washing carefully. Arrange cabbage on top of the corned beef. Cover and cook for additional 1.5 hours.
  4. After 1.5 hours carefully remove the corned beef from under the cabbage. Place on a baking tray and cover with tin foil to rest. Put potatoes back into crockpot with the cabbage and cook for an additional 30 minutes.
  5. When ready to eat slice the corned beef against the grain.
    Corned beef
  6.  Remove potatoes from slow-cooker arranging on the outside of a serving tray. Place some of the cabbage in the middle of the potatoes then lay the corned beef on top with carrots.
  7. Serve extra cabbage on the side.
    corned beef and cabbage

Yes, you read that right. This corned beef and cabbage recipe cooks for a total of 10 hours on high. The result is a perfectly tender and tasty corned beef with steamed cabbage and flavorful potatoes!

Helpful tips: Because this recipe cooks for so long and we wanted to eat around 4 pm the corned beef had to be put in at 6 in the morning. To avoid having to assemble so early we actually put this together the night before and popped the slow-cooker pot into the refrigerator. Then at 6 am my alarm went off and it came out of the refrigerator and into the slow-cooker base on high. And back to bed I went.

p.s. – The corned beef shrinks down quite a bit but could easily feed 4-6 people.

I am a believer. This will be a recipe we make every year around this time.

Thank you Happy Money Saver for this delicious recipe!

Roasted Shrimp with Feta

Roasted Shrimp with Feta, Fennel, and Breadcrumbs 

Roasted Shrimp with Feta

This dish is just amazing. It’s one of those things that sound just okay but once you make it the final product is so good! The feta adds a nice salty and creaminess with breadcrumbs for a crunch and fennel in replace of onion.

I first had this dish almost two years ago and have been thinking about making it ever since. I have had it in the back of my mind but every time I never ended up making it. Shrimp is a protein that I like to make for a nice meal on the weekends when I have a little extra time to enjoy it. However, Roasted Shrimp with Feta is really easy to make so you could definitely enjoy this on a weekday.

roasted shrimp with feta

The one thing I would do differently is use fresh bread crumbs. I used pre made because I didn’t have bread for fresh and it was easier to grab it out of cabinet. Next time, I think I will definitely try fresh.

If you love shrimp you need to try this dish. You can also make this for a small dinner party because it looks like it is really complicated but in reality is so easy. The recipe is from Barefoot Contessa and the episode Summertime Easy but I enjoyed the comfort that it brings in the winter. I would serve it with some jasmine rice and roasted asparagus.

Here’s What You Need:

  • 4 tablespoons good olive oil, divided
  • 1 1/2 cups medium-diced fennel
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 cup dry white wine
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 teaspoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
  • 5 ounces good feta cheese, coarsely crumbled
  • 1 cup fresh bread crumbs (pulse day old bread in food processor)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon zest

What to do:

  1. Preheat oven to 400 degrees.
  2. Heat 2 tablespoons of olive oil in an oven proof heavy skillet over medium-low heat. Add the fennel and cook for 8 to 10 minutes, add the garlic and cook for additional 30 seconds.
  3. Add the wine and bring to boil let reduce by half. Add the tomatoes with the liquid, tomato paste, oregano, salt, and pepper. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.
  4. While the fennel sauce is cooking make the breadcrumb topping. Combine: breadcrumbs, parsley, lemon zest, 2 tablespoons olive oil. Put aside.
  5. Arrange the shrimp in a circle tales up and going the same way in one layer. Sprinkle the feta over the top of the shrimp. Top with the breadcrumb mixture in an even layer.
    roasted shrimp with feta
    roasted shrimp with feta
    roasted shrimp with feta
  6. Bake for 15-20 minutes, until shrimp is cooked, and breadcrumbs are browned. Make sure you watch so breadcrumbs do not burn. I cooked mine for 15 minutes and let sit for 1-2 minutes. Squeeze juice of half a lemon over the top.
    Roasted shrimp with feta
  7. Serve with jasmine rice and roasted asparagus.

Enjoy!!

🙂

Braised Chicken Thighs with Tomato

get yo man chicken

A flavorful dish that slowly cooks the chicken in a tomato and herb sauce leaving you with tender chicken thighs.

The truth is… I was getting sick of chicken. But chicken is always a good option when you need something quick and inexpensive to make. The trick is to find different ways of making it. I found this chicken while searching through Food Network recipe’s and I came across “Get Yo Man Chicken” by Neely. From the picture I could see chicken thighs and a tomato sauce that looked really yummy, so I decided to give it a try.

I’m glad I made this because we really enjoyed it and the braised chicken thighs were not expensive to make. I feel like this is what I think of when I think of comfort food. A warm dish that gives you a hug. Pair it with a little bit of orzo and broccoli rabe and you have an amazing dinner.

This is a great dish to make if you have company  coming over and it also makes really great leftovers. If you wanted to omit the orzo you could do so and have something a little more low-carb. I love how the tomato sauce from the chicken coats the orzo once you plate it up. And the smells….yum!

What you need:

  • 2 tablespoons olive oil
  • 6 chicken thighs, skinless
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 medium onion, sliced
  • 1 cup chicken stock
  • 1/2 cup white wine – I used Cupcake
  • 1 (14.5-ounce) can crushed tomatoes in thick puree
  • 1 teaspoon dried thyme
  • 1/2 tablespoon dried rosemary
  • Orzo for serving underneath
  • Broccoli Rabe blanched for several minutes
  • 2 tablespoons chopped fresh parsley leaves

What to do:

  1. Heat a medium to large skillet over medium high.
  2. Pat chicken thighs dry with paper towel and season both sides with salt and pepper. Brown the chicken meat-side down first, turning once, 4 minutes on each side. Transfer to a plate for later.
    browned chicken
  3. Pour off some of the extra chicken fat leave about 1 tablespoon. Add onion and sauté for about 3 minutes. Add stock and wine scraping off brown bits from the bottom of the pan. Turn heat to high and let it reduce by half, about another 3 minutes.
  4. Pour in the can of crushed tomato and dried herbs, salt and pepper. Let it get warm and put the chicken thighs back into the pan in an even layer. Cover and cook on medium-low for 40 minutes.
    get yo man chicken
  5. Serve chicken over warm orzo with a ladle of sauce on top. Sprinkle with fresh parsley and serve with broccoli rabe.
    get yo man chicken

Enjoy!