Homemade Spicy Chipotle Ketchup

Spicy Chipotle Ketchup

Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!

This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.

Spicy Chipotle Ketchup

Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend.  You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.

What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!

Spicy Chipotle Ketchup

Ingredients

  • 3-4 canned chipotle chiles in adobe sauce, chopped
  • 1 jalapeño, seeded and diced
  • 1 Tbs. olive oil
  • half a red onion chopped, or 1 small red onion
  • 2 garlic cloves
  • 1 cup tomato ketchup
  • 2 tablespoons light agave nectar or 1 tablespoon sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder

What to do:

  1. In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
    Spicy Chipotle Ketchup
  2. Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
    Spicy Chipotle Ketchup
  3. Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.

Recipe adapted from William Sonoma Home.

Enjoy your Chipotle Ketchup at your Summer BBQ’s.

Also coming this week is Cilantro Chicken Burgers as the final Memorial Day Celebration Recipe!

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Pork Carnitas Tacos with Salsa Verde and Pico De Gallo

Pork Carnitas

Happy Cinco De Mayo! Celebrate May 5th with Pork Carnitas, Salsa Verde and Pico De Gallo that is perfect for your Healthy Mexican Fiesta.

This Pork Carnitas recipe works perfectly in tacos. Let the pork cook for a few hours in the oven with yummy aromatics like oranges, bay leaves, lime juice, cumin, and oregano. The result is pork that absorbs all that flavor and then is browned under the broiler for that crispy texture.

Pork CarnitasPork Carnitas

I also served this pork with a Salsa Verde that was inspired by a Mexican Restaurant that I frequently visit. They serve this green salsa on the table so you can add it to your dishes as you please. Salsa Verde is green and just uses tomatillo tomatoes to give it the green color along with fresh cilantro and jalapeno to adds some heat! I grilled the ingredients to add a nice smoky flavor.

Healthy Salsa Verde Salsa Verde

Pico De GalloTo add some freshness you can make my Pico De Gallo which helps brighten up your Pork Carnitas Taco! This Pico De Gallo is basically just roma tomates, red onion, cilantro, and jalapeno which can be added to any of your favorite proteins.

You can also use this pork recipe for a Mexican Salad Bowl by putting the Pork Carnitas on top of a greens and adding the Salsa Verde, Pico De Gallo, Avocado, and whatever add-ins you like!

Pico De Gallo

Here’s How to Make the Photos Above:

Ingredients:

Corn Tortillas

For the Pork Carnitas:

1 4-5 pound bone in or boneless pork butt, fat trimmed and cut into 2 inch cubes
1 onion, peeled and halved
1 orange juice and peel
juice of 1 lime (throwout the peel)
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 cups of water

For the Salsa Verde:
4-5 tomatillos (outer layer removed and rinsed)
1 jalapeno (this adds heat unless you remove the seeds)
1 medium onion peeled and sliced in half
1 teaspoon cumin
1/2 cup of packed cilantro, 2 cloves of garlic
Salt and Pepper to taste

For the Pico De Gallo
4-5 Roma Tomates
1 Small Red Onion
1/2 a Jalapeno, seeds removed
2 cups of chopped cilantro
1 lime
Salt and Pepper to taste

What to do:

  1. Preheat oven to 300 degrees. In a dutch oven or large pot that can go in the oven place the cubed pork, and all the other ingredients in the pot. Heat on burner over medium-high heat until the pork mixture begins to simmer. Cover and move to oven for 2 hours or until pork is tender enough to be pulled with fork. *If you bought a bone in pork butt and cut it off the bone put the bone in the pot also to add flavor*
  2. While pork is cooking heat grill over high heat and place the tomatillos, jalapeno, and onion on the grill. Let grill until they become blistered and slightly blackened. Put right into a blender with cilantro, 1 teaspoon cumin, 2 cloves of garlic, 1 teaspoon of salt, and 1/4 cup of water. Move to a serving bowl and refrigerate until ready to serve.
  3. Next make the Pico De Gallo by dicing the roma tomatoes into small uniform pieces (remove some of the tomato seeds if it has a lot), the red onion the same size, half a seeded jalapeno, and finally fold in the chopped cilantro. Add the lime juice, salt and pepper. Put to the side.
  4. Remove pork from oven and use a slotted spoon to move pork to a cutting board. Remove the orange peel, onion and bay leaf into garbage. When just the cooking broth is left heat over high heat to a rapid boil until the liquid has reduced by half and become syrupy (20-30 minutes).
  5. While sauce is reducing shred meat if the pieces are still big and spread out evenly on a baking sheet. Heat broiler to high and place rack in the middle of the oven. Spoon the reduced sauce evenly over the meat and toss to evenly coat. Flatten the meat out.
  6. Put under broiler for 5-7 minutes until the meat becomes browned. Remove from oven and flip the pork carnitas over, broil for another 5-7 minutes. Remove from oven.
  7. Warm taco shells in the oven while the meat is broiling and assemble taco with the salsa verde and Pico De Gallo!

It may seem like a lot of steps for the pork but it is so worth it! Do not skip boiling the liquid that the pork cooked in to pour over before you broil it. And definitely do not skip broiling the meat to get the crispy texture.

Enjoy your Cinco De Mayo with Pork Carnitas Tacos 

The Pork Carnitas recipe is from Pinterest and was originally posted on MyKitchenEsapades.com 

Zucchini Noodles “Zoodles” and Meatballs

 Zucchini Noodles – Zoodles – with Marinara and Meatballs!

Healthy Spaghetti and Meatballs

I am a huge fan of spaghetti and meatballs but I try not to eat pasta too often and save it for special occasions. But the problem is there are so many great dishes that pair with pasta because it is a nice base to soak up whatever sauce you put on top.

Today I decided to go with tomato sauce and meatballs but you could also do a nice pesto, garlic and oil, or anything you would put on traditional pasta.

So I have had my spiralizer since January now and I have been experimenting with different ways of cooking the noodles as well as the best way to use my new gadget. I found that as I used it more the noodles did get better.

Here are a few things I noticed:
-You should try and use large zucchinis when spiralizing I find they work better (about 1 per person)
-I also found that zucchini has a lot of water in it! You can avoid some of this water and the soggy aspect of the noodles by: Making the zoodles and then letting them sit with paper towel to squeeze some of the water content out. Some recipes say to let the zucchini sit with salt on them because it draws the water out but personally I did not find this extra step necessary.

-There are also two different types of spiralizers I have tried.

Zucchini Noodles
Zoodles using the hand held spiralizer.

1) Vegetable Spiralizer Maker – It is hand held and only comes with two different size spirals. I found this one easier to clean and a little quicker. The noodles, come out a little flatter and less round but it is super easy and very little clean up. Inexpensive. $13.00 Amazon
2) Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer: This is more of a machine and involves a little more set up time but also gives you more options. I like the texture and shape of the noodles better with this machine then the hand held because it is a continuous spiral. The noodles are rounder which resembles pasta. You also get multiple blades where you can change the shape and size of the spiral, which is nice. A little more expensive. $26.00

For this recipe I used the first option and it worked rather well. Once you prepare the meatballs this recipe takes very little time at all. I also speed it up by using my favorite jarred tomato sauce – Rao’s Marinara Sauce. A home made sauce would work nicely.

What you need:

  • 1 pound ground beef or turkey
  • 3 tablespoons chopped parsley
  • 1/4 cup of parmesan cheese
  • a little less than half a cup of Italian bread crumbs
  • 2 cloves minced garlic
  • 1 egg
  • 3 tablespoons milk
  • salt and pepper to taste
  • your favorite tomato sauce
  • zucchini (1 per person)

What to do:

  1. Preheat the oven to 400 degrees. In a large bowl combine your ground beef, parsley, milk, egg, parmesan cheese, breadcrumbs, minced garlic, salt and pepper. Mix until just combined and form meatballs.
    Meatballshome made meatballs
  2. Bake for 12-20 minutes or until meatballs are cooked through. Make sure they do not over cook, depends on preferred size.
    Zucchini and meatballs
  3. While meatballs are cooking spiralize zucchini and let sit wrapped in paper towel to draw some of the moisture out.
  4. Once meatballs are cooked remove from oven and heat a medium-large saute pan with 1 tablespoon of olive oil. Take the zucchini and saute for about 2-5 minutes just until warmed through, season with salt and pepper. Move to a bowl.

    Zucchini Noodles -"Zoodles"
    Zucchini Noodles -“Zoodles”
  5. In the same pan take 1 cup of marinara sauce and heat it in the sauce pan. Take 3 or 4 meatballs depending on size and put in marinara sauce, until the sauce begins to simmer.
    Zoodles and Meatballs
  6. Spoon the desired amount of sauce over your zoodles and place meatballs on top. Serve with fresh chopped parsley and a little bit of parmesan cheese.

    Zucchini Noodles - Zoodles - and Meatballs
    Zucchini Noodles – Zoodles – and Meatballs

Notes: If you let your zucchini sit with sauce on it for a long time before eating the sauce will become watery as the zucchini releases water. It’s best to eat it right away to avoid this.

Enjoy your low-carb zoodles and meatballs!

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Biscuit Pot Pie

biscuit pot pie

This Biscuit Chicken Pot Pie uses flaky biscuits as the crust topping and healthier sweet potatoes as well as the traditional vegetables you will find in any good pot pie.

This is comfort food and one of my all time favorites! 🙂

Biscuit Pot Pie is something I have been wanting to try and make for a while now. I did not make my own biscuits for this recipe but next time I will definitely try to! I hear it’s not too difficult. The main reason I did not make my own is because of lack of time. Instead, I used the low-fat biscuits you find in dairy section – and they were still great!
biscuit pot pie

While doing research to prepare for this recipe I thought of using sweet potatoes instead of traditional russet or red. I did not see a lot of recipes using sweet potatoes but I think that it added a great flavor and healthy aspect to the dish! Besides sweet potato I used carrots, celery, peas, onions, and I had half a squash so last minute I threw that in there – yum!
biscuit pot pie

The only downside to the sweet potato is as I’m sure your aware of is that they take a long time to cook. You have to be sure to give time to cook your potatoes at a low simmer with the carrots, onions, and celery – until tender! If you do this your sweet potatoes will be perfect in the Biscuit Pot Pie. I also used chicken that I had leftover from making stock for my Matzo Ball Soup. Half of the chicken went into the soup and the other half in to a container so I could re-purpose it for a new recipe!

If you are a fan of classic Chicken Pot Pie you have to try this Biscuit Pot Pie… you are missing out!

What you need:

  • 2 1/2 cups of shredded chicken (you could use rotisserie chicken if you want)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium chopped onion
  • about 4 diced carrots
  • 3 or 4 sliced in half and diced into small pieces
  • 2 small sweet potatoes peeled and diced to the same size of the carrots
  • 1 cup of frozen peas
  • half a green squash diced (optional)
  • about 2 cups of chicken broth
  • 1 cup of milk (plus a little more if needed)
  • 3-4 tablespoons of all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme
  • 1 can (16.3 0z) Pillsbury Grands! Flaky Low-Fat Biscuits

What to do:

  1. Heat a large saute pan over medium heat. Add the butter and olive oil. Add the onion and cook for 3-4 minutes. Next add the sweet potato and saute for another minute and add the celery and carrots. Cook for another 10 minutes until sweet potatoes begin to soften.
  2. Add 2 cups of chicken broth and thyme and bring to simmer. Add the green squash and frozen peas, cover and cook until sweet potato are tender (about 10 more minutes).
    biscuit pot pie
  3. While the sweet potato is cooking whisk together the milk and flour. It should be a little thick.
  4. When sweet potato is tender stir in the shredded chicken. Next mix in the milk-flour mixture and the filling should begin to thicken. (If it looks like it needs to be a little thicker add a little more milk and a little more flour).
    biscuit pot pie
  5. If making a head stop here and pour into a 9×13 baking dish cover and refrigerate. If you are going to bake it now preheat the oven to 375 degrees.
  6. Place the biscuits over the top of the filling mixture should be enough to cover the top of the pot pie.
    biscuit pot pie
  7. Bake for about 12-15 minutes. Check biscuits at 12 and make sure they are not over cooking. Take out and let rest for 5 minutes. Serve immediately.
    biscuit pot pie
  8. This makes nice leftovers the biscuits soften nicely in the microwave – if you are lucky enough to have leftovers!

Serving Size: 1 Biscuit Per Person

Enjoy!!!

~Hunter

What’s you favorite way to eat Chicken Pot Pie?

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

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

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!

Quinoa and Chicken Enchilada Bake

Quinoa Enchilada Casserole:

quinoa enchilada

A healthier version of an Enchilada, skip the tortilla, and packed with the healthy nutrients you need from the quinoa and black bean!!

I found this recipe on Pinterest, occasionally I will search for recipe inspiration when I start to get sick of the same old thing. Although in this recipe I added chicken for extra protein it is far from a boring chicken dish. Every bite is packed with big flavor from the enchilada sauce, cilantro, and cheesy goodness!

The quinoa is a grain that you might not be too familiar with but is packed with fiber and protein. The quinoa takes place of the tortilla from the quinoa enchiladaenchiladas and you don’t have to roll anything simply mix it all in a bowl and then you can bake it in the oven. I also love this recipe because you can make it in advance and leave it in the refrigerator before you finish it off in the oven to bake all the cheese and let the flavors come together.

Here’s What you Need:

  • 2 cups of roasted chicken thighs shredded
  • 1 cup of cooked quinoa according to package
  • 1 (10 ounce ) can Mild Enchilada Sauce
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1/2 cup of canned corn drained and rinsed
  • 1/2 cup of black beans drained and rinsed
  • 2 heaping tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 cup of shredded Mexican cheese blend plus a little Mozzarella cheese
  • Additional cheese for topping
  • 1 avocado cubed for garnish

What to do:

  1. Cook the quinoa according to package 1 cup of quinoa in 2 cup of water, according to package (should yield 2 cups). Preheat oven to 400 degrees. Roast chicken thighs with olive oil, salt and pepper for 20 minutes or until cooked through. Set aside and shred when cool.
  2. If baking the casserole right away Preheat oven to 375, if not wait until your ready to eat. Coat a 8×8 baking dish with non-stick spray
  3. Assemble mixture in a large bowl: chicken, quinoa, enchilada sauce, green chiles, corn, black beans, cumin, chili powder, cilantro, and stir in half a cup of shredded cheese.
    quinoa enchilada
  4. quinoa enchilada Spread quinoa mixture into baking dish and top with remaining cheese. Bake in oven for 15-25 minutes until cheese has melted and it is slightly browned.
    quinoa enchilada
  5. Serve with a tablespoon of  chopped avocado.

This dish makes great leftovers! Yum! It make a lot and I was eating it all week!

Quinoa and Chicken Enchilada Recipe is courtesy of Damn Delicious. Check this blog out.

Enjoy this hearty dish!

-Hunter

Oven-Baked Chicken Cutlets

Crispy Oven-Baked Chicken Cutlets

oven-baked chicken cutlet

This is my new favorite way to eat chicken cutlets… I grew up eating Chicken cutlets and they were always fried in lots of oil. There is nothing wrong with that but I wanted to make it a little healthier. This was the first time I tried oven-baking my chicken cutlets instead of frying and it was perfect!

You can serve this as just the chicken cutlet, or pour a little bit of tomato sauce and mozzarella cheese on top to make individual chicken parmesan. Everybody has endless amounts of chicken cutlets in there freezer because they are relatively cheap. I was trying to find a different way of making one of my favorites. Just be careful since the chicken is Oven-Baked it may loose its crispiness.

I put fresh chopped parsley in the dry breadcrumbs to add a little extra flavor and taste. You need to make sure the parsley is evenly chopped small so you don’t have huge chunks. These are really easy to make and a great option if you always fry your chicken cutlets!

What you need:

  • 1 pound of thinly sliced chicken cutlets
  • 3/4 cup of Italian breadcrumbs
  • 1/4  cup of parmesan cheese
  • 1 teaspoon dried basil leaves
  • salt and pepper
  • 1/4 cup of fresh chopped parsley
  • 1 egg beaten dash of milk
  • olive oil

What to do: 

  1. Preheat oven to 400 degrees. Combine the breadcrumbs, parmesan cheese, basil and parsley in a shallow bowl. In another shallow bowl beat the egg and dash of milk. Set aside
  2. Salt and pepper the chicken cutlets and dip one chicken cutlet into the egg mixture (Shaking off excess egg) and then into the breadcrumb mixture until evenly coated. Place on a baking tray lightly coated with olive oil. Repeat until all the chicken cutlets are on the tray.
  3. Lightly sprinkle olive oil over the top of the chicken cutlets to help get a brown crust when baking.
  4. Bake for 10 minutes one side then flip the chicken and bake for another 10 minutes. Total time about 20-25 minutes. May be done sooner if chicken is thin, so make sure you check.
    oven baked chicken cutlet
  5. Enjoy your oven-baked chicken cutlets with a little bit of rice pilaf and green beans!

Hope you enjoy!
-Hunter