Tag: dinner

Pistachio-Crusted Chicken with Herbs (and Mustard Cream Sauce)


I came across this recipe a while ago, and bookmarked it to try another time. I was at the store over the weekend, and saw a bag of pistachios, which immediately brought my memory back to this dish. However, I highly recommend you buy pistachios already shelled as it took me a bit of time to crack open each pistachio to get a cup worth’s of nuts. And that way… you won’t get disappointed when you come across those shells that are not cracked at all and can’t be opened. Another recommendation I have is to butterfly/split/cut the chicken breasts in half, or you could use chicken tenders. I find the chicken is more tender when they’re a little thinner, and quite frankly, I just prefer them that way. In a nutshell (no pun intended), I found the combination of the herb mustard mixture combined with the pistachio-panko crust was simply divine! Oh, and when paired with the mustard cream sauce… WOW!!!

Ingredients

  • 1 cup shelled raw pistachios (about 4 ounces)
  • 1/2 cup Panko (Japanese breadcrumbs)
  • 4 tbsp. Dijon mustard
  • 2 tbsp. light mayonnaise
  • 1 tbsp. honey
  • 2 tbsp. chopped fresh basil (or 2 tsp. dried)
  • 1 tbsp. chopped fresh dill (or 1 tsp. dried)
  • 1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
  • 4 skinless boneless chicken breast halves, butterflied
  • Mustard cream sauce

Directions

  1. Preheat oven to 350°F.
  2. Finely grind nuts in processor. Add Panko and blend, using on/off turns.
  3. Transfer to shallow baking dish or bowl.
  4. Mix mustard, mayo, honey, basil, dill and rosemary in medium bowl.
  5. Spread mustard mixture over both sides of each chicken breast.
  6. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
  7. Transfer chicken to baking sheet.
  8. Bake chicken until cooked through, about 25 minutes.
  9. Spoon Mustard-Cream Sauce over chicken and serve immediately.

Source: Adapted from Bon Appétit

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New York Strip Steak (with Tarragon Melting Sauce)


When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.

NY Strip w/Tarragon Melting Sauce and Roasted Vegetables

Ingredients

  • 1/4 cup olive oil, plus oil for skillet
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. ground black pepper
  • 3 (1-inch thick) boneless New York strip steaks
  • Tarragon Melting Sauce, recipe follows

Directions

  1. In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
  2. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
  3. Heat a large oiled skillet over medium-high heat.
  4. Remove steaks from marinade, discarding marinade.
  5. Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
  6. Remove steaks to a serving plate, and keep warm.
  7. Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.

Tarragon Melting Sauce

Ingredients

  • 1/2 cup butter, softened
  • 1 clove garlic, minced
  • 1/2 tbsp. green onion, minced 
  • 1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary
  • 1/4 tbsp. fresh parsley leaves, chopped (or 1/4 tsp. dried parsley)
  • 1/4 cup light or nonfat sour cream
  • 1/4 tsp. lemon zest
  • 1/2 tsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • Pinch of salt

Directions

  1. In a bowl, add all ingredients together and mix until smooth. Cover, and refrigerate.

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Spicy Honey-Brushed Chicken Thighs


I discovered this recipe last summer and totally fell in love with it, and just realized that I didn’t post it on here. My bad. The combination of the spices with the cider vinegar and honey, makes this both a sweet and spicy dish, which I just can’t seem to get enough of.

Yields: 4 servings

Ingredients

  • 2 tsp. garlic powder
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 tbsp. honey
  • 2 tsp. cider vinegar

Directions

  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
  3. Place chicken on a broiler pan coated with cooking spray.
  4. Broil chicken 5 minutes on each side.
  5. Combine honey and vinegar in a small bowl, stirring well.
  6. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
  7. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Source: Cooking Light

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Crock Pot Corned Beef and Cabbage


In honor of St. Patrick’s Day, I decided to go a little Irish and make some corned beef and cabbage. I never made it before, so was very anxious to see how it’d turn out and if I’d enjoy it. And WOW, did I!! Not only is this recipe super easy, but it is also truly delicious!

Ingredients

  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 5 cups water
  • 1 (4 lb.) corned beef brisket in spices or with spice packet
  • 6 ounces beer (you can omit this if desired)
  • 1/2 head cabbage, coarsely chopped
  • Garlic & pepper to taste

Directions

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.
  2. Pour the beer over the brisket, if using.
  3. Sprinkle on the spices from the packet (if included) , garlic and pepper, cover, and set the cooker on low.
  4. Cook the brisket for 7 hours.
  5. Stir in the cabbage and cook for 1 more hour.

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Goat Cheese, Fontina & Arugula Quiche with Hash-Brown Crust


I saw a picture of this quiche on Pinterest from another food blogger, and knew that I just HAD to make it. It is originally adapted by Martha Stewart, but in my opinion, her recipe is a bit bland (sorry Martha) as it only contains goat cheese and scallions as the flavor points. The other recipe, which added the fontina and arugula, seemed like it would be much tastier. I adjusted it slightly, added a few additional ingredients that suited my fancy, and wow… it is insanely delicious!

Ingredients

  • 3 oz. Arugula (this may seem like too much but don’t be concerned… it shrinks up in the microwave)
  • 2 tbsp. butter, melted, plus more for pan
  • 1 pound package frozen hash brown potatoes, thawed
  • 8 large eggs
  • 1-½ tsp. sea salt
  • ½ tsp. ground pepper
  • ½ cup light sour cream
  • 1 cup half and half
  • 6 oz. grated Fontina cheese
  • 2 oz Goat cheese, crumbled
  • 5 sundried tomatoes, chopped
  • 1 onion slice, chopped
  • 2 sausage links, crumbled

Directions

  1. Preheat oven to 375 degrees.
  2. Place arugula in a microwave safe container and sprinkle lightly with water (just a little sprinkle with your hand). Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and allow to cool.
  3. Brush 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter (this part is essential, as it will give you the lovely golden crust and keep the crust from sticking to your pan).
  4. Squeeze excess moisture from hash browns using paper towels.
  5. Remove hash browns from paper towels and place in a bowl with butter, 1 egg, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
  6. Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
  7. Take cooled arugula and remove excess moisture/liquid using paper towels and squeezing.
  8. In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, arugula, sun-dried tomatoes, onions, sausage, ½ teaspoon sea salt and 1/4 teaspoon pepper until well combined.
  9. Pour into crust, and sprinkle with crumbled goat cheese, incorporating some into the mixture.
  10. Bake until set, 45 to 50 minutes.
  11. Remove outer ring of springform pan, and gently peel off parchment paper.

Note: This is a great recipe to tailor to your personal preference. Feel free to substitute your favorite cheese, leave out the sausage, or use bacon, and/or add some of your go-to spices.

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Parmesan Crusted Chicken


I am always looking for quick and easy recipes that are healthy, and was excited when I came across this one. It will be perfect for those times when I get home from work and don’t want to fuss in the kitchen. And I love the fact that it has only four ingredients, is ready in 30 minutes and is very tasty!

Ingredients

  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise *
  • 1/4 cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 4 tsp. Italian seasoned breadcrumbs

Directions

  1. Preheat oven to 425°.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in a medium bowl.
  3. Arrange chicken on a baking sheet with a little cooking spray. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  4. Bake 20 minutes or until chicken is thoroughly cooked.

* To make this even healthier, use light, fat-free or canola mayonnaise.

Note: My personal preference is to cover the entire pieces of chicken in the mixture, instead of just on the top. Also feel free to use additional spices like garlic, salt & pepper, oregano, parsley, etc. in the mayo mix.

Serves 4

Recipe courtesy of Best Foods

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Beef Wellington


Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future 😉

Fresh out of the oven

The traditional Beef Wellington is made with liver paté, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!

Ingredients

  • 1 beef tenderloin (2 – 2 1/2 lbs.)
  • Ground black pepper (optional)
  • 1 egg
  • 1 tbsp. butter
  • 1 tbsp. water
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • All-purpose flour
  • 1 sheet Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

  1. Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
  5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
Recipe adapted from Pepperidge Farms®

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Thai Cashew Chicken – Take 2


As some of you may know, I already have a Thai Cashew Chicken recipe on here, but wanted to post this other version of Gai Pad Med Ma-Muang (the official name) as it’s one that definitely should be shared. And if my memory serves me right, I thought this recipe was even tastier than the original one!

Thai Cashew Chicken (Gai Pad Med Ma-Muang)

Ingredients

  • 3 tbsp canola oil, divided
  • 1 lb boneless, skinless chicken breasts, thinly sliced (usually about 3-4 chicken breasts, depending on size)
  • 2  1/2 tbsp Thai chili paste (Mae Pranom brand or Thai Kitchen Roasted Red Chili paste)
  • 1/2 cup low-sodium chicken broth
  • 1 large red bell pepper, seeded & cut into 1/2 inch pieces (I have used yellow and/or orange bell peppers)
  • 1/2 large onion, cut into 1/2 inch pieces
  • 1/4 cup oyster sauce
  • 1 tbsp sugar
  • 6 dried red chiles (such as chiles de arbol) *
  • Generous 1/2 cup raw cashews, toasted
  • 5 scallions, cut into 1 inch pieces
  • Salt & pepper to taste
  • Steamed Thai jasmine rice, or your favorite rice, for serving

Directions

  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the chicken, season with salt & pepper, and stir fry until cooked through.
  2. Put the chicken in a bowl & set aside. Repeat with 1 tbsp of the oil and the rest of the chicken.
  3. Add the remaining oil to the empty skillet & heat.
  4. Add the chili paste, stirring constantly to break it up for 1-2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes.
  5. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened, and the vegetables are tender, about 4-5 minutes.
  6. Add the chiles, cashews & scallions, stir to combine and serve immediately over rice.

* If you don’t have dried chiles, sprinkle in some hot red pepper flakes as you really should have a little heat in this dish.

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BBQ Chicken & Black Bean Burrito


Recipe courtesy of Jillian Michaels’ Ripped in 30 meal plan

Now that summer and beach season is right around the corner (Yay), I am going to be focusing more on healthy, low-calorie dishes so I (you) can enjoy a tasty meal without the guilt. I just made this recipe for the first time tonight, and am happy to report that it is delicious! I’ve made a few alterations, which I’ll include along with the original recipe.

~ Makes 4 servings

Ingredients

  • 1 tbsp extra virgin olive oil
  • 3/4 lb skinless, boneless organic chicken breast, cut into bite-size pieces
  • 1/2 cup onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup low-sodium barbeque sauce
  • 15 oz (1 can) low-sodium black beans, rinsed & drained
  • 1/2 cup (2 oz) organic reduced-fat sharp cheddar cheese, shredded (I used 1/4 cup)
  • 4 Ezekiel 4:9 sprouted grain tortillas (or substitute Mission Life Balance whole wheat tortillas)
  • 1/4 cup organic nonfat plain Greek yogurt (or substitute organic nonfat honey Greek yogurt)
  • 2 tsp salsa (optional)

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Add chicken, onion & garlic; cook 8-10 minutes or until chicken is fully cooked, stirring constantly.
  3. Stir in barbeque sauce & beans.
  4. Sprinkle with cheese; cook for 5-10 minutes or until thoroughly heated. (I recommend cooking for at least 10 minutes so the flavors blend well)
  5. Warm tortillas in a separate skillet until lightly brown. (You can skip this step if your tortillas are at room temperature)
  6. Spoon about 1/2 cup chicken mixture down the center of each tortilla; top each with 1 tbsp Greek yogurt, and roll up.
  7. Add a little salsa to the top of the rolled up tortilla and/or put on the side. (optional)

368 Calories per serving, 13.3 g Fat, 29.1 Carbohydrates, 544 mg Sodium, 4.8 g Fiber, 34.9 g Protein

ENJOY 🙂

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Crunchy Onion Chicken


I’m back! Sorry I’ve been away for so long! Thought I’d share a very quick and easy chicken dish that I made tonight. This is not my recipe, but one that I found on the can of French’s French Fried Onions… and it’s so good! That is, if you like onions. It’s also pretty low in calories, so definitely guilt-free 🙂

~ Makes 4 servings

Ingredients

  • 2 cups French’s® Original or Cheddar French Fried Onions
  • 2 tablespoons all-purpose flour
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 egg, beaten

Directions

  • In a resealable plastic bag, combine onions and flour. Lightly crush with hands or a rolling pin.
  • Transfer to pie plate or waxed paper.
  • Dip chicken into egg; then coat with onion mixture. Place on a lightly greased baking sheet.
  • Bake, uncovered, at 400° for 20 minutes or until juices run clear and no longer pink in the middle.

Enjoy!

* To add a sweet & tangy taste, substitute 1/4 cup honey mustard instead of using the egg when coating the chicken with the onion pieces.

360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium