Archives for posts with tag: meals
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Lemony Parm Chicken and Asparagus

May 30, 2015 //
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I made this recipe on Wednesday night. I was going to post it on Thursday. However, I had my very first migraine! It was debilitating! I was down for the count from 1am until about 7pm. I was able to muster up the strength to take the boys outside so they could get their wiggles out. But the thought of sitting in front of a computer screen was even more nauseating. Yesterday I was just busy with the kiddos. Here were are on Saturday morning. Recently I have been getting cravings for asparagus. It must be what happens when you get into your 30’s! HA! I have been incorporating it into dishes here and there. Thankfully my family is enjoying it as well.

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Lemony Parm Chicken and Asparagus 

  • 2 boneless skinless chicken breasts, diced
  • 1 clove of garlic
  • drizzle of olive oil to taste
  • 2 Tbsp white wine vinegar
  • 1 lemon, juiced
  • 1 tsp thyme
  • sea salt to taste
  • fresh black pepper to taste
  • 1 bunch of asparagus
  • handfuls of spinach, chopped
  • 3/4 oz container of chives
  • parmesan cheese, to taste.
  • Brown/red rice, to serve over, optional

Heat the garlic in the pan with the olive oil. Once fragrant, add the chicken. Begin to cook chicken through. Add the vinegar, lemon juice, thyme, sea salt, and black pepper. Cook until you no longer see pink. Meanwhile, cut the asparagus into smaller pieces. Once the chicken is no longer pink, add the asparagus. Cook uncovered for a few minutes. Cover, and continue to cook until the chicken is cooked through and the asparagus is tender. Remove cover, add the chopped spinach and chives. Turn heat down. Let spinach wilt. Turn off heat and serve over rice.

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Categories Chicken

Ginger Curry Turkey with Brown Rice Noodles

May 20, 2015 //
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This recipe is being posted out of sheer luck. Well, maybe some skill was involved, but there was luck there too. Getting dinner to the table last night was hectic to say the least. It was very busy and loud in my kitchen. I was hoping it would be yummy. I wasn’t convinced though as I scooped it into bowls. My cooking had been a touch distracted. I had two boys who equally wanted attention. One wanted to help me cook and CHOP food. The other had bumped his head as I started prepping and so he wasn’t in the mood to be left in the pack and play for an extended period of time. (He hit his head because he is a 7 month old baby who is already cruising along furniture and he has no fear!)

I learned to trust myself a little more. Or at least give myself some credit. This dish was so yummy! We were all raving about it.

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Ginger Curry Turkey with Brown Rice Noodles

  • 1lb ground turkey breast
  • 1/2 sweet onion, chopped
  • 1 garlic clove, chopped
  • olive oil
  • 2 tbsp Ginger Rice Vinegar
  • 1/2 Tbsp Malaysian Ginger Curry
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 2 head broccoli
  • 4 small carrots, chopped
  • a couple handfuls of spinach, chopped
  • Brown rice noodles, cooked according to package
  • Sambal Oelek, optional.

Combine the onion and garlic in a large pan or stir fry pan. Pour olive oil over to coat pan. Cook until onions begin to get tender. Add the turkey meat and begin to brown. Add the vinegar, curry powder, and sea salt.

Meanwhile cook the noodles according to package.

Once the meat is browned through add the red pepper flakes, carrots, and broccoli. Once veggies are tender add the spinach and cook until spinach wilts. Add the cooked noodles, breaking them apart into smaller pieces. Mix all together well. Serve in bowls with a scoop of Sambal Oelek if desired. It gives it a nice spiciness!

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Categories Uncategorized

Grilled Chicken and Veggies with Greek Seasoning Sauce

May 18, 2015 //
1

I finally have a new recipe to share! I have made a few new dishes since my last recipe post. Some have flopped. Some have just been eh, ok. Nothing to write home about. Some have been in a mad rush to get dinner on the table. I didn’t pay attention to what measurements I was using nor did I take the time to write down anything I threw together. Last night I did take the time.

It is that time of year where we use our grill multiple times a week. I love the smell of food on the grill. My mouth waters at the aromas.

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Grilled Chicken and Veggies with a Greek Seasoning Sauce

For the chicken:

  • 2 boneless skinless chicken breasts
  • sea salt to taste
  • pepper to taste

Slice the chicken thinly. Sprinkle with sea salt and pepper on both sides. Cook through on grill. This will vary depending on your grill. I have to always keep my burner on low and it still cooks things rather quickly, so I have to watch the food.

For the veggies:

Assorted veggies of your choice. For this dinner I used

  • 2 red bell peppers
  • 2 zucchini
  • 1/2 sweet onion
  • 1 container white mushrooms
  • Olive oil
  • Balsamic vinegar

Cut up the veggies and add to a large bowl. Drizzle with olive oil and balsamic vinegar. Mix well. Pour onto a grill pan on your grill. Flip frequently. Until veggies are tender and some pieces start to brown.

Greek Seasoning Sauce

  • 1 clove garlic, pressed
  • drizzle olive oil
  • 1/2 Tbsp Greek Seasoning
  • 2 lemons, juiced
  • 1 Tbsp balsamic vinegar

Heat the garlic and olive oil in a pan. Add the lemon juice, Greek seasoning, and balsamic vinegar. Simmer the sauce until the chicken is ready. Keep it on a low heat.

Once chicken and veggies are done put the veggies in a bowl or on a plate. Place the chicken on a separate plate. Coarsely chop the chicken into pieces. Add to a bowl. Pour the sauce over the chicken and mix well. Serve the chicken and veggies over a whole wheat pita.

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Categories Chicken

Spanish Steak

April 9, 2015 //
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I really enjoyed the smokey flavors of this meal. I love the simplicity of it. There are not a ton of ingredients in it, yet it still has a lovely flavor.

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Spanish Steak

  • about 1.3lbs of steak, cut into pieces
  • 1/2 yellow onion, diced small
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sweet smoked paprika
  • 1/4 tsp sea salt
  • fresh black pepper to taste
  • 2 vine ripe tomatoes, chopped

Cook the onions in the olive oil until they are tender. Add the garlic and cook another minute. Add the steak pieces, red wine vinegar, smoked paprika, sea salt, pepper, and tomatoes. Mix well. Bring the mixture to a bubble. Turn down the heat a bit and continue to stir and cook., until the tomatoes are soft, break apart, and partially become sauce like. You can cook a little longer or shorter depending on how well you like your steak pieces. Mine ended up medium well.

I served them over julienned rainbow carrots. I simply sautéed those in a drizzle of olive oil until slightly tender. Delicious together!

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Categories Recipes

White Balsamic Chicken with Tomatoes

April 8, 2015 //
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I haven’t had a new recipe up since last week. Easter was on Sunday and I have two boys who have been sharing germs. My older one was sick at the end of last week and the baby started it on Sunday evening. With a 101 degree fever! He is still not feeling well. My poor little man. I also tried to get this up before 7am and that didn’t work out with him being sick. Then my 4 year old started in the Kindergarten Prep classroom at his school today. Big day!

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The baby had a Dr appointment immediately after that. Then he has been fussy (because he has a cold virus AND a stomach virus!!!) and my kitchen was filthy and needed a good once over. Now I am quick finishing this up while he tries to settle (unsuccessfully) for a nap. Poor sweet sick babe!

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I was wearing him while trying to get this meal started last night. He just wanted momma snuggles right around 4:30ish. Then he wasn’t settled in the wrap. Because he doesn’t feel well. Eventually I was able to get him to feel settled and dinner was under way. But it was already almost 5:30. This was a nice quick recipe I whipped up on the fly. It turned out nice and fresh and yummy tasting.

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White Balsamic Chicken with Tomatoes

  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp White Balsamic Vinegar
  • 1 Lemon, juiced
  • 1 clove garlic, pressed/minced
  • 1 tsp Mediterranean basil
  • 1/4 tsp sea salt
  • 1 vine rip tomato, sliced thinly
  • 2 small zucchini
  • Fresh mozzarella, to taste, and sliced thinly
  • Volcano Rice 

Prepare rice according to package.

Preheat ove to 385

Combine olive oil, white balsamic vinegar, lemon juice, basil, garlic, and sea salt in a small bowl. Whisk to combine. Set aside.

Slice chicken breast into thinner pieces lengthwise. I did this because I was on a time crunch for dinner. They cook a little faster. If you have time to cook them longer, you don’t have to thin them out.

Place in a square baking dish. Pour the olive oil combo over the chicken. Place tomato slices over chicken. Bake uncovered for 20 minutes. Time will increase if you did not thin out chicken.

Meanwhile, use a spiralizer on the zucchini. After the chicken as cooked for 20 minutes, add the zoodles around the edges of the chicken and then some on top of the tomatoes. Cook for another 5-7 minutes until the zucchini begins to look tender.

Add the mozzarella on top of the chicken breasts and cook for another 5-7 minutes. So the cheese gets nice and melted.

Serve over the volcano rice! Drizzle a little extra vinegar over your bowl if desired.

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Categories Chicken, Recipes

Grilled Steak with Greek Peppers

April 1, 2015 //
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The weather has been beautiful the past two days. Yesterday was nice enough to enjoy using my grill. I was inspired to make this dish by finding these very pretty purple peppers at Whole Foods the other day. I love incorporating color into my meals. It even helps get the little ones excited about veggies. These were too pretty to pass up!

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Grilled Steak with Greek Peppers

For the meat:

  • 2 steaks. I used filet
  • 1/2 lemon juiced
  • touch of olive oil
  • sea salt, to taste
  • fresh black pepper, to taste

I trimmed the meat and sliced it lengthwise so the pieces were thinner and grilled quicker. I mixed the lemon juice and olive oil in one small bowl. The sea salt and pepper in another. I brushed each side of the meat with the lemon juice/olive oil. Then rubbed the sea salt/pepper into the meat.

I grilled on low until the steaks were about medium well. Slice up the steaks, set aside.

For the Peppers

  • 2 small purple bell peppers
  • 1 small red bell pepper
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1 Tbsp of my Greek Seasoning 
  • 1 Tbsp apple cider vinegar
  • 1/2 lemon juiced
  • Several handfuls of spinach/arugula mix. You could also just use spinach. I just had this leafy green mix
  • Fresh chopped Italian parsley, to taste.
  • Feta, to taste
  • Whole wheat Pitas

Heat the oil in a large pan. Add the minced garlic. Heat for a minute. Add the sliced peppers, Greek seasoning, vinegar, and lemon juice. Cook until peppers are tender. Add the spinach/arugula and the sliced up steak. Allow leafy greens to wilt. Add parsley, mix well. Serve on warm whole wheat pita bread. Top with a little feta.

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Categories dinner, Recipes

Fig Balsamic Walnut Chicken

March 30, 2015 //
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On Saturday I came across a new balsamic vinegar. I was so excited. It is a fig balsamic vinegar. I have recently fallen in love with figs. Although my mom informs me I loved them as a child. So let’s just say I have recently rediscovered my love of figs. Since I am always looking for new and fun ways to prepare my meals, this was a great find.

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They have other oil and vinegar products as well. I grabbed a few. I am sure they will be making their way into my upcoming posts. This one though is mighty tasty. It even smells heavenly. I hope you enjoy this chicken dish as much as I did!

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Fig Balsamic Walnut Chicken

  • 2 boneless skinless chicken breasts, cut into pieces
  • 1 Tbsp olive oil
  • 2 Tbsp finely diced shallot
  • 1 garlic clove
  • 2 Tbsp Fig Balsamic Vinegar 
  • 2 tsp fresh chopped thyme
  • 1/4 tsp sea salt
  • 1/2 small lemon, juiced
  • 2 vine ripe tomatoes, diced
  • several handfuls arugula, roughly chopped
  • 1 cup chopped walnuts
  • Parmesan cheese. For topping. (optional)

Heat the shallot in the olive oil until it is fragrant and softened. Add garlic and cook for another minute. Add chicken, stir well. Add the fig balsamic vinegar, fresh thyme, lemon juice, and sea salt. Stir chicken well. Allow chicken to cook for another few minutes. Until you can no longer see any pink. Add the tomatoes. Continue to cook until chicken is entirely cooked through and tomatoes have softened. Add the walnuts, and stir well again. Combining everything. Cook for another minute or two. Then turn off heat, add arugula, mix, and allowed arugula to wilt slightly. Serve and sprinkle with a small amount of parmesan cheese, if desired.

I served it with potato bites. I made my Lemony Potato Bites but I added 2 tsps of dried Herbes de Provence. Just to switch it up a little.

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Categories Chicken, dinner, Recipes

Sesame Ginger Chicken over Forbidden Rice

March 26, 2015 //
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Have I ever mentioned that I love rice? Ha! Forbidden rice is my favorite rice. I discovered it at a restaurant a couple years ago while we were away for the weekend celebrating our wedding anniversary. I then HAD to find it for my own kitchen. I use Lotus Foods Forbidden Rice. As usual, this dish comes with lots of veggies. I had a hankering for something with ginger. It was just sitting there looking lovely at Whole Foods, so I grabbed a knob of it. Then I combined all of these flavors for this light and spicy dish.
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Sesame Ginger Chicken with Broccoli and Carrots

  • 1 clove garlic, pressed/minced
  • 1 tbsp sesame oil
  • 2 boneless skinless chicken breasts
  • 1 tsp fresh minced ginger
  • 2 tsp coriander
  •  1tsp cumin
  • 1/2 tsp cardamom
  • 1/4 tsp white ground pepper
  • 1/4 tsp sea salt
  • 2 tbsp rice vinegar
  • 2 small limes juiced (or one large lime juiced)
  • 1/2 tbsp honey
  • Broccoli. I used 3 small heads of broccoli
  • Carrots, julienned. I used 4 small/medium carrots.
  • 1 tsp sesame seeds
  • 1/4 c fresh coarsely chopped basil
  • Red pepper flakes optional and to taste. I recommend them!
  • Forbidden black rice, prepared

Cut chicken into chunks. Heat the sesame oil and garlic for 1-2 minutes. Add chicken, ginger, coriander, cumin, cardamom, white pepper, sea salt, vinegar, lime juice, and honey. Cook chicken through. Add the broccoli, carrots, and sesame seeds. I covered with a lid to help steam the veggies a bit.

Once the veggies are cooked to your liking add the basil and stir to combine. Serve over the black rice. Sprinkle each dish with red pepper flakes. This is optional but I really loved the kick it had. I sprinkled about 1/4 tsp on my bowl. I skipped it for my little guy. He isn’t so into spicy foods yet. Kid taste buds and all.

Note: I tend to cook my broccoli a little longer so that it is easier to digest. I LOVE broccoli but sometimes it doesn’t agree with me. I have found that if I make sure it is cooked through I have an easier time digesting it. Last night was no exception. I know there is debate over eating cruciferous veggies raw or steamed. As of late, the tide has been turning toward it still being very nutritional to eat them cooked. My take on it is, I want to eat them, but I simply cannot tolerate them raw. I would rather lose some nutrients than be unable to consume them at all.

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Categories Chicken, Recipes

Middle Eastern Steak and Veggies

March 24, 2015 //
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I get excited when I come up with different spice blends that I can store for continued use. This meal came from that. I actually found the cutest little mason spice jars over the weekend. I have a mason jar OBSESSION! I bought 3. I will likely go back and get more. Now I needed spice blends to fill up those jars. This meal comes from one of those blends. The link for the recipe is below. Enjoy!

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Middle Eastern Steak and Veggies

  • 2 filets, cut into pieces
  • 2 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp Middle Eastern Spices. I make my own blend
  • 1/4 tsp sea salt
  • 1 lemon zested/juiced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 zucchini, zoodled into short pieces
  • 2 Tbsp pine nuts

In a large pan, heat the garlic and olive oil. Add steak bits and begin to brown. Add the Middle Eastern seasoning and sea salt, mix well so all pieces are coated. Continue to cook. When most pink is no longer noticeable, add the red and orange peppers. Cook until peppers begin to get soft. Add the zucchini, lemon zest, and lemon juice. Let the zucchini begin to get tender. Add the pine nuts, mix well, heat through. Serve!

They are photoed alongside my Cinnamon Sweet Potato Bites. It was a nice compliment to this meal.

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Categories Recipes

Cinnamon Sweet Potato Bites

March 24, 2015 //
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We eat sweet potatoes often. They are just so yummy. Both of my little men love them as well.  As I was beginning to prep dinner, I asked Jackson if he wanted sweet potatoes or red potatoes. He picked sweet potatoes! Both boys started off with pureed sweet potatoes as infants. Jackson LOVED them and Alexander has followed suit. Bringing sweet potatoes to the dinner table for all of us is so yummy. This is just one of my recipes. Jackson absolutely loves it. It pretty much tastes like you are eating something not totally nutritious and healthy. But they are and you are! Yum!

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Cinnamon Sweet Potato Bites

  • 1 large and 1 medium sweet potato, cut into chunks
  • 2 Tbsp olive oil
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Preheat oven to 400. Line a baking sheet with parchment paper. Set aside

In a large bowl add the cut up sweet potatoes, olive oil, cinnamon, and sea salt. Mix well so that all pieces are coated. I usually cover with press n seal and shake until I feel each piece gets covered.

Pour contents onto parchment paper. Bake at 400 for about 25-30 minutes. Checking once or twice and flipping the pieces around. They are done when they begin to brown on the bottom and are soft to the touch (with a spatula! Don’t burn your fingers! ha!)

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Categories potatoes, Recipes, Side Dishes
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