Calphalon Giveaway and BBQ Chicken & Ranch Mac 'n Cheese!

Have you ever heard of the Paleo diet? It's sort of a movement back to the diet of our ancestral caveman where you eat well, what a caveman would. Yep, what you're thinking is correct: no pop tarts, no froyo, not even cereal. Just plain ol' meat and veggies and some nuts for good measure. I suppose its kind of like a manly version of the South Beach diet.

{caption: this dish is not part of the Paleo diet}

Well, as much as I agree with the reasoning behind this diet, I just love me some sugar and some carbs. Hubby mentioned experimenting with this movement, and I felt myself shudder with caffeine-withdrawal-like shakes. The only thing that could calm my nerves? BBQ Chicken Mac 'n Cheese.  Of course, I made this for myself while he was away which actually left me wanting to adapt a caveman diet.  Leaving me home alone with a vat of mac 'n cheese is never smart.

Don't fret.  This dish isn't all bad for you.  I try to use quinoa pasta for almost all my pasta dishes now.  It's super high in protein, gluten free and all around tasty nonetheless.  Though this has to be one of my top 5 recipes, it ended up being a clear the pantry, spur of the moment meal I cobbled together with some leftovers (shredded bbq chicken, corn and beans).   The corn and beans were an interesting addition, though the mac 'n cheese purist in me will probably leave them out next time.

Now, on to the exciting stuff....a free Calphalon wok! 


Thanks to the good folks at CSN Stores who have everything from Corner TV Stands to Le Creuset, to mattresses, I got to pick out a fun prize for my readers!  Because I'm such a lover of Asian food, I chose this sweet Calphalon 13" Flat Bottom Wok.  I actually selected this prize because I have this wok and love it.

Comments are now closed for this contest.  Thanks to all who entered. I will be announcing the winner shortly!!


Open to U.S. residents only.  If you don't have a blog, please leave your email address so I can contact you if you're the winner.

The winner will be chosen randomly by Random.org on Tuesday, April 13th - 9pm Pacific.  Good luck!!

BBQ Chicken Mac 'n Cheese
Recipe by Sharon
I made this for myself so the measurements are kind of weird.  For a bigger group, double the recipe. 

1 8 oz. box quinoa pasta (available at health food stores like Henry's, Whole Foods), cooked according to package directions (plus a few minutes boiling time)
1 tbsp butter
1/6 cup flour
3/4 cup milk
1/8 cup chicken broth
1/2 cup low fat sour cream
2 tbsp ranch dressing
1/4 lb Velveeta, cut into cubes
1/4 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp coarse garlic salt
1 cups reduced fat shredded cheddar
1/4 cup black bean and corn (optional - I added this b/c I had some leftover, but not sure i would use again)
1/2 cup- 3/4 cup shredded bbq chicken (bought at TJ's)

Preheat oven to 350 degrees.

1. Melt butter over medium heat until almost bubbling. Add flour and stir until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for about 2 minutes or until smooth & thickened. Reduce heat.

2. Add sour cream, ranch, Velveeta chunks, ground mustard, pepper & garlic salt. Continue stirring until smooth and cheese melts (this may take awhile). Once cheese is melted, add shredded cheddar and stir until melted.
Add drained pasta and chicken to pot and stir until combined with cheese sauce.

3. Spray a 9x9 glass baking dish with cooking spray. Transfer pasta to the dish and bake for 15 minutes or until heated through.

Chipotle Chicken Salad

Call me an earthquake virgin.  As a relative newcomer to SoCal, I found myself a bit confused, not scared by yesterday's Easter earthquake.  While I felt the floor gently sway, it took me a few moments to decipher whether I was still feeling the effects of our Saturday Funday or whether we were having a very long earthquake.  During these moments of profound thought, I stood in the absolute worst place in our house: underneath our hanging pot rack, next to our cabinets full of glasses and plates.  Hmm, not smart.  Thank goodness most are safe and sound and chalking this up to a learning experience...including me!  Other than that, I enjoyed the sunny weekend with some good friends who drove down to visit and a big Easter brunch full of pancakes, sausage and kale (yes, kale!) with hubby.  He proclaimed we were probably the only people in America dining on kale during our Easter brunch.  Anyone want to prove him wrong?

After a long and eventful weekend I wanted to make something super simple for dinner tonight.  After rummaging through random cooking magazines on my bookshelf, I found a winner from a 2006 Cooking Light.  Can you say hoarder?  ha.  I have held on to this magazine for 4 years now, and am finally made something from it. Luckily, it was a winner of a recipe so I didn't have to feel like such a loser.  It's super simple to throw together and if you're feeling lazy, buying pre-cooked chicken will speed up the already speedy recipe.

**I have a great giveaway coming up later this week so check back in!**

Chipotle Chicken Salad
Cooking Light, 8/06

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Chicken:
2 large chicken breasts
Creole seasoning
Kosher salt
pepper

Salad:
4 cups romaine lettuce, chopped (I used a mix of chopped spinach and romaine)
1 cup cherry tomatoes, halved
1/2 cup diced avocado
1 can black beans, rinsed and drained
1 can corn, rinsed an drained

1. Combine dressing ingredients in a bowl. Set aside.

2. Season chicken breasts with creole seasoning, salt and pepper to taste. Heat olive oil in a skillet and saute chicken on both sides until fully cooked through.

3. To make salad, combine all salad ingredients in a large bowl. Add chicken. Toss with dressing and serve immediately.

Asian Noodle Bowl with Chicken

The web seems to be full of healthy recipes, resolutions, and new starts these days. Though I personally haven't resolved to cook healthier in 2010, I have been quite obsessed with Ellie Krieger's new healthy cookbook. I believe this may be the third recipe of hers this week! Alas, all good things must come to an end as I also received a yet-to-be-used Fry Daddy for Christmas and must get this unhealthy new gadget to work.
Before I start frying everything in the kitchen, I'll leave you with this nice and healthy soba noodle bowl full of colorful veggies and lean chicken. Sadly I forgot my favorite quasi-veggie, the baby corn. I first decided to love baby corn as a child, mainly because it had the word 'baby' in the name. After all these years, the mini-me version of corn still makes me smile.


Moral of the story: don't forget your baby corn! Despite the missing ingredient, we greatly enjoyed this recipe. I added a little garlic rice wine vinegar, salt and pepper for good measure and think this was a good call. I also happened to use Polynesian marinated chicken breasts since they were on sale in the butcher case at Henry's. I'd say this is a pretty flexible recipe -- feel free to substitute meats and veggies as you please!

Healthy Asian Noodle Bowl
adapted from So Easy: Luscious, Healthy Recipes for Every Meal of the Week
8 ounces soba noodles (my package was closer to 9.5 ounces)
2 teaspoons canola oil
1 bunch scallions
1 tablespoon minced or grated fresh ginger
1 pound boneless skinlesss chicken breast, sliced thinly (lightly season with salt and pepper)
1 15 oz can baby corn, drained
1/2 pound broccoli florets
1/2 pound shiitake musrooms
1 red bell pepper, sliced thinly
1/3 cup chicken broth
1/3 cup low sodium soy sauce
1 tablespoon roasted garlic rice wine vinegar (i used Nakano brand)
2 teaspoons toasted sesame oil
salt and pepper to taste

1. Bring a large pot of water to boil. Add the noodles and cook according to package directions.
2. Heat oil in a large wok over medium high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add the chicken and cook until just cooked through, about 5 minutes.
3. Add the veggies, broth, soy sauce, and rice wine vinegar. Season with salt & pepper to taste. Cook until broccoli and peppers are crisp tender, about 5-6 minutes. Add the noodles and sesame oil and toss to combine. Garnish with scallions if desired.

Chicken Pot Pie Turnovers

Let's be honest. What's better than chicken pot pie?

**Ahem, eating chicken pot pie out of your hands, of course!**

Maybe its just me but taking any culinary classic and modifying it for portability is culinary genius (think Mickey D's handheld apple pies!). And thanks to the Foodbuzz Tastemaker Program and the fine folks at Challenge Dairy butter, I had some delicious ingredients on hand to make a one of a kind, creative dish.

Though chicken pot pie is really nothing new or cutting edge, I thought I'd spice up the filling with grilled chicken seasoned with beau monde seasoning, a blend of celery, onion and salt, and smoked paprika for a little extra zing.


I've seen pot pie topped with pastry pie dough, biscuits, and cornbread, so I thought I'd give puff pastry a try for a change. I ended up loving these turnovers for the crust to filling ratio. I've always been a fan of the crust top, but not bottom, so this is just perfect for me. Flaky goodness all around. Delicious. And portable. Yum.

Chicken Pot Pie Turnovers
1 package Pepperidge Farms frozen puff pastry (2 sheets), thawed on counter for 30-40 minutes
1 lb chicken tenders, cubed
2 tablespoons butter, divided
1 teaspoon beau monde seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1/3 cup diced onion
1 cup frozen mixed vegetables
1/4 teaspoon garlic powder
1 can reduced fat cream of mushroom or celery soup
1/2 cup chicken broth
1 teaspoon corn starch

Preheat the oven to 400 degrees.

In a large skillet or saucepan, melt 1 tbsp butter over medium heat. Sprinkle beau monde seasoning, paprika, salt and pepper on to chicken. Saute chicken until golden brown on all sides. Remove chicken from skillet.

Add remaining tablespoon of butter to skillet and saute carrots and onion until tender, about 5 minutes. Add mixed vegetables and sprinkle veggies with garlic powder. Stir for 2 minutes. Return chicken to pan.

Add soup and chicken broth to pan and simmer until warm and well combined, about 4 minutes. Combine corn starch with enough water to make a thick paste. Add to chicken/veggie mixture and continue to stir until thickened. Remove mixture from heat and allow to cool.

On a floured suface, roll puff pastry sheets into an 11-12inch square. Be sure not to roll dough to thinly. Cut each sheet into 4 squares.

Spoon mixture evenly among squares. Brush edges of square with water and fold over to create triangle. Place on 2 separate baking sheets.

Bake for 20-25 minutes or until golden brown.

If you happen to have a great recipe idea more exciting than portable chicken pot pie, try entering the 1,2,3 Puff! Recipe contest or a chance for a trip to Montana!

Gourmet's Latin Style Chicken and Rice

When hubby and I moved to San Diego two years ago we couldn't wait to fully embrace an active, outdoorsy lifestyle - hikes on the weekends, laps in the Pacific ocean, kayaking & surfing, perhaps a few evening sunset runs. While we have indulged ourselves of each of these activities, life and work tend to get in the way and make for some very good excuses.


After two years of gym free living, we finally took the plunge and decided to join one, realizing our appetites were larger than our desires for physical movement. Ho Hum. I'm both excited and a little sad. Maybe joining a gym will get me running outside more often :) Funny how I need to pay someone else money to inspire myself to indulge in a free activity!

On to the food, I made this Latin Style Chicken and Rice when looking for a quick and easy weeknight meal. First spotted by Cate from Sweetnicks this yummy dish originated from the soon to be defunct Gourmet Magazine (sad, very sad). The dish doesn't strike me as particularly Latin, but I liked it nonetheless. Hubby especially loved the chicken thighs as we traditionally eat chicken breasts or tenders out of habit and ease. As a compromise, I used half and half and was happy with the results. The original recipe calls for bone-in chicken thighs so proceed as you please!

Gourmet's Latin Style Chicken and Rice
adapted from Gourmet Magazine

1 pound boneless, skinless chicken thighs
1 pound boneless, skinless chicken breasts cut in half
2 tablespoons unsalted butter, cut into bits
1 tablespoon olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon crumbled saffron threads
1 teaspoon tumeric
1/2 teaspoon garlic salt
1 bay leaf
1 cup frozen peas (not thawed)
salt & pepper

Season chicken salt and pepper to taste. Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

In the same pan, cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, tumeric, garlic salt and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate.

Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 20 -25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Sweet Chili Chicken Lettuce Wraps

I tend to be quite a busy body so I continually struggle with sitting around doing nothing. On the plus side, I tend to be fairly productive, spending my weekend days running around from one errand to the next, but it's certainly a negative when I can't just relax and the weekend leaves me exhausted! Well, lucky for me, college football season is in gear so that means lots of Saturday lazy days couch time is in store.


While I truly love college football, it's quite possible I love the snacks & munchies we make for football couch time even more. On Saturday, I decided to make something refreshing and an old-standby for Amer-asian food fans everywhere - Chinese Chicken Lettuce Wraps. Google Chicken lettuce wrap recipes, and you'll find quite a plethora of PF Chang's Copy Cat recipes. I decided to mix a few ingredients from several recipes, add a few touches of my own and see how things turned out.

These were delicious, but its hard to mimic the absolutely perfectly round lettuce cups served at restaurants. Do they hire someone just to pick out perfect heads of lettuce?! If you know the secret, please share.

Have a great week and stay tuned for a**shopping** giveaway this week!

Sweet Chili Chicken Lettuce Wraps
Adapted from various internet sources

1 pound ground chicken or turkey
Montreal Grill Seasoning (by McCormick) & salt and pepper, to taste
1 teaspoon sesame oil
3 tablespoons hoisin sauce
1 tablespoon cider vinegar
2 teaspoons lite soy sauce
1 -2 teaspoons fresh grated ginger
1/4 cup sweet chili sauce
dash of black pepper
4 cloves garlic, minced
1 tablespoon olive oil, 2 turns of the pan
1 large red bell pepper, diced
2 cups Cole Slaw (cabbage & carrot) mix
3 scallions, chopped on an angle
1 can sliced water chestnuts, diced into small pieces
1 head of romaine or iceberg lettuce

In a medium bowl, sprinkle chicken with grill seasoning, salt and peper. Stir to combine.

In a separate smaller bowl, combine sesame oil,hoisin, vinegar, soy sauce, ginger, sweet chili sauce, pepper, and garlic in a small bowl, stirring well with a whisk.

Heat a large skillet to hot. Add olive oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the red peppers, cabbage and carrot mix, scallions and water chestnuts and stir-fry another 2 minutes. Add sauce mixture and saute until all is warm, about another 2 minutes.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf

Saffron Couscous and Chicken with Apricots and Chickpeas

The other day I found a Sunset magazine just chock full of great recipes. Before living on the west coast, I thought it quite pretentious that a whole magazine was dedicated to the lucky people living on the picturesque west coast, already drenched in good weather. I mean, I was stuck in the middle of the country and spent more than half of my year in freezing temperatures. Instead of taking weekend road trips to picturesque coastal towns, I drove through traffic. Well, needless to say I have fallen in love with Sunset magazine and become "one of those lucky people." Yay for California :) After having these recipes hanging on my fridge, I finally got around to making them and am quite happy with the results.

I particularly loved this dinner because it required no grocery trips for me. Having quick and easy recipes that can come straight out of the pantry are always a lifesaver during the week. We grilled up some chicken and simmered it with a zesty sauce full of diced apricots, chickpeas, tomatoes and a hint of spice. Though I can't say I love spicy food, there is just something special about the sweet & spicy flavor combination. As a side, we whipped up some saffron couscous from the Sunset magazine article I have hanging on my fridge. While this was yummy (I love all couscous, so am rather easy to please), I think next time I'll add another spice yet to be determined to add a flavor kick.

I couldn't seem to get a great photo, but this chicken is uber yummy and definitely worth a try!


Chicken with tomatoes, apricots & chickpeas
Adapted from Sunset Magazine

1 pound chicken tenders
Kosher salt and black pepper
1 tbsp olive oil
2 tsp cumin
1 1/2 tsp coriander
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes with garlic
1/3 cup dried apricots
1 tbsp sugar
3 minced garlic cloves
1 can garbanzo beans, drained & rinsed
1/4 cup chopped flat leaf parsley

1. Sprinkle chicken tenders with kosher salt & ground pepper
2. Heat olive oil in a large skillet/saucepan over medium high heat then add spices (cumin through cayenne). Cook 1 minute, stirring constantly.
3. Add chicken and cook until golden brown, turning once. Remove from heat and set aside.
4. Add tomatoes, apricots, sugar and garlic cloves to the skillet. Return chicken to the pan and simmer until chicken is fully cooked, about 10 minutes. Stir in garbanzo beans and parsley. Cook until beans are heated through.

Saffron Couscous

Also adapted from Sunset, Feb '09

1 1/2 cups chicken broth
1 tbsp plus 1/2 tbsp butter, divided
1/2 tsp saffron threads
1/2 tsp salt
1 1/2 cups couscous
1/3 cup shredded carrot
1/4 cup toasted sliced almonds
1/4 cup raisins
ground pepper

1. In a medium saucepan, bring broth, 1 tbsp butter, saffron and salt to a boil. Stir in couscous. Remove from heat & cover tightly. Let stand 10 minutes.

2. Melt remaining 1/2 tbsp butter in a small frying pan over medium heat. Add carrot and cook, stirring occasionally until carrot is lightly browned, about 5 minutes. Add raisins and saute an additional 2 minutes.

3. Stir almonds and carrot raisin mixture into couscous, fluffing with a fork.

Curry Crunch Chicken Salad with Naan

Though it could've been one of the hottest weekends in my San Diego memory, we successfully pulled off our move with only a few missing items: hubby's chess pieces, a few towels, and my laptop power cord. Last time we moved, we lost a whole box of Christmas decorations, so I consider this a success! :) I have always been more of a fan of Santa then chess anyway.

I'm loving the new kitchen, though I still feel like a guest in someone else's house. Since we are still in the midst of settling in and getting used to our neighborhood, eating out has become increasingly tempting. A little happy hour here, a few drinks there...Tonight, however, we were determined to cook our first meal, though we knew it had to be an easy one.

I found Rachael Ray's Curry Crunch Chicken Salad to be full of flavor and as I mentioned, very easy to pull together. I poached a few chicken breasts, though in a bind, you could also purchase a rotisserie chicken and shred it. Spiced with cardamom, curry powder, honey and a dash of cinnamon, the chicken salad takes on a uniquely sweet & spiced flavor. Best of all, grapes and toasted almonds add a nice crunch to each bite. Served with warm and toasty naan bread and a few sauteed garlic scallions, you have yourself a full meal.

I hope to have more yummy eats to share this week. Now that I have a gas stove and a Henry's right outside my door, I have no excuses! Have a great week!

Curry Crunch Chicken Salad with Naan
Source: Rachael Ray
1 cup plain Greek style yogurt
juice of 1 lemon
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon tumeric
1 teaspoon ground cardamom
ground cinnamon for sprinkling
2 tablespoons olive oil
kosher salt & freshly ground black pepper
3 cups poached chicken, chopped
1 cup red grapes, halved
4 scallions, sliced thinly
1/4 cup slivered almonds, toasted
4 naan breads (I purchased Naan from Trader Joes)

1. In a medium bowl, combine yogurt, lemon juice, curry powder, honey, tumeric and cardamom. Sprinkle with cinnamon to taste and whisk in olive oil. Season with salt and pepper to taste.

2. Add chopped chicken, grapes, scallions and almonds to the dressing and toss to coat. Serve with toasted/warm naan bread.

Chipotle Chicken Tostada Cups

Hi World! It's me, the blog deserter. Y'all still there? :)


Shortly after catching my breath following hubby's graduation bash, I realized that doom and gloom was lurking on my doorstep. In all my excitement to come up with a fancy schmancy menu for the party, I had forgotten about an (expensive) certification test I was taking in just a few short days. Luckily, I can tell you all that I passed! ...And now back to my normal life.

While still coaching my parents on the wonders of uploading digital photography, I have just a few photos to share with you from the party. A coworker brought these yummy apps to a potluck and I immediately knew I wanted to make them for the party.



In true Sharon style, I kept meticulous grocery list spreadsheets and a timed cooking schedule, but somehow forgot to buy the main ingredients for the base of these tostada cups - a guacamole-esque mixture. After at least 6 separate grocery trips in one week, I am not sure how this happened! Needless to say, I powered on and just made the chicken filling for the tortilla cups and topped them with a sprig of cilantro so they wouldn't look too plain. Since the party was an all-day affair, I also skipped the sour cream topping.

I heard these were yummy, but I never got a chance to try them! It's quite an easy, fancy looking recipe that everyone loved. The cups are made by baking flour tortillas in muffin cups for a few minutes in the oven and topped with a chipotle chicken filling. I found that these browned up very quickly so watch them!

Now that I have my life back, I hope to be posting much more often. I also owe you the winner of the reader recipe contest so stay tuned!!

Chicken Tostada Cups sans avocado
Adapted from Cuisine at Home

3 flour tortillas (8")
3/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons chipotles in adobo sauce, chopped (remove some of the seeds if you're a wuss like me!)
1 tablespoon adobo sauce
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon chili powder
2 cups cooked, shredded chicken (used combo of breast and thighs)
cilantro for topping
sour cream, if desired
nonstick cooking spray

Preheat oven to 450 degrees.

Coat both sides of tortillas with nonstick cooking spray. Stack the tortillas and cut into 8 wedges. Push the tortillas into muffin cups. Bake for about 5-6 minutes or until golden. Watch the tortillas carefully. Remove tortillas from oven and allow to cool slightly.

In a small saucepan, simmer ketchup, sugar, chipotles & adobo sauce, soy sauce, vinegar, chili powder, and chicken over medium heat. Cook until chicken mixture is syrupy.

Top each tortilla cup with chicken mixture. Top with a cilantro sprig and a touch of sour cream, if desired.

Dr Tyler's Chicken Meatball and Tortellini Soup

Most of the country has probably phased out of "soup season," but here in San Diego we have a pesky little phenomenon called June Gloom. Though not too chilly, many of the June days in this otherwise eternally sunny city are spent overcast and gray. I am quite positive that those of you who've just emerged from months of tundra-like conditions do not have much sympathy!


Last week, we experienced a few of these gloomy days which coincided with hubby getting a bad cough. I happened to be flipping through Tyler Florence's Dinner at My Place and saw a recipe for Dr. Tyler's Chicken soup that Tyler claims can pull him from the depths of a miserable cold.

Tyler Florence is a magical kind of man, but now he can cure illnesses too? Amazing! His soup healing soup claim piggybacks on the belief of many, including scientists, that chicken soup can cure the common cold.


Whether it cured hubby or not, we decided that Dr. Tyler certainly did something right: this was one of our favorite soups we've made! We loved it so much that we made it for the second week in a row. Tonight's version shown above (used smaller tortellini and more carrots this time around).

A combination of apple chicken meatballs, tortellini, carrots, celery and a delicious herb broth make for a very tasty soup. For those of you not already in the thick of summer, I highly suggest trying this hearty and filling soup.

**If you haven't already, check out my giveaway post! You have until midnight on Thursday to win some tasty salsa!**

Dr. Tyler's Chicken Meatball and Tortellini Soup
Adapted lightly from Tyler's Dinner at My Place

Chicken Meatballs
4 links chicken apple sausage (uncooked) We ours from Henry's and they are BIG so if you have small ones, consider using a little more
1/2 cup fresh bread crumbs (about 2 slices bread)
1/2 cup milk
1 egg
2 tablespoons chopped fresh flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, plus 2 extra tbsp for sprinkling

Soup
Extra-virgin olive oil
3 cloves garlic, smashed
4 fresh thyme sprigs
2 large carrots, cut in circles
1 medium sweet onion, chopped
2 ribs celery, diced
1 small zucchini, chopped
Kosher salt
2 quarts low-sodium chicken broth
1 bay leaf
1 pound refrigerated tortellini

2 tablespoons chopped flat-leaf parsley
4 black peppercorns

Grated Parmigiano-Reggiano, for garnish
Kosher salt and freshly ground black pepper

For the meatballs:

Preheat the oven to 375 degrees. Prepare meatballs by combining chicken meat (discard casings), bread crumbs,milk, egg, parsley & 1/4 c. Parmesan in a large bowl. Mix well with hands. Season with salt and pepper to taste. Roll meatballs and place on cooking sheet or roasting pan. Drizzle lightly with oil and sprinkle with 2 tbsp Parmesan. Roast in the preheated oven for 20 minutes, or until golden brown.

While meatballs are cooking, prepare the soup by heating a large stockpot over medium heat. Add a few rounds of olive oil to the pan, garlic, and thyme. Saute until fragrant, about 2 minutes. Add onion, carrot and celery. Continue to saute for about 4 minutes. Add zucchini and saute for another 2 minutes. Pour in chicken broth and peppercorns. Add bay leaf and parsley to the soup. Bring to a boil then reduce heat and simmer for about 25 minutes.

Once meatballs are cooked, drop them into the soup and add the tortellini. Allow soup to return to a boil and boil for several minutes or until tortellini are cooked. Season with salt and pepper to taste & sprinkle with Parmesan cheese.

Cumin Spiced Chicken with Green Tomatillo Sauce

I apologize for my MIA status from both my blog and your blog, but life has been overwhelming lately! I know there are many of you with kids, a job, a mortgage, a hobby, a dog, a cat, and a life. Seriously, I do not know how you do it!

This June, hubby is finishing his Masters degree and I'm throwing him a bash! I've been looking forward to planning and cooking for his party until I realized how quickly June is approaching. What am I making? I have no freakin' clue!

I'm hoping you could all help me. Send me you favorite party recipes & ideas to newlywedcook at gmail dot com! If I end up using of one of your recipes, I just might have a prize for you! I wish I were organized enough to tell you in advance, but I promise not to let you down.




Meanwhile, here's a fancy looking dinner I threw together when I could actually remember what day of the week it was. Chicken breasts are spiced with cumin and marinated in olive oil and garlic and then grilled & topped with a fresh tomatillo sauce. Though I love salsa verde, I've never made anything with tomatillos.


I guess I had never really seen a tomatillo before either, because I was pleasantly surprised at how cute they were. Leave it to me to think a fruit is cute.


We served the birds with one of our favorite side dishes - Summer Black Bean Quinoa Salad - which made for a nice and hearty protein filled dinner, perfect for Cinco de Mayo. Oh, too bad it's Cinco de Seis. Told you I didn't know what day it was.

I promise I will be back to my old self soon & sorry for this rambling post. I think we all get a freebie every now and again, right?!

Cumin Spiced Chicken with Green Tomatillo Sauce
Adapted from Cooking Light 5/09

2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless,boneless chicken breast halves
1/2 pound fresh tomatillos
1/2 cup chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped (I admit, we skipped this - we're wimps)

Cooking spray


1. Prepare grill or grill pan to medium-high heat.

2. In a small bowl, combine the first 5 ingredients. Mix well and place chicken and marinade in a large zip-top plastic bag. Seal and let stand for 15 minutes.

3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt and jalapeño (if using) in a food processor; process until smooth.

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with a dash of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Broccoli Cheese Chicken Noodle Soup

Though it's only been about a week, it seems like forever since I've posted anything or even cooked a meal! We're back from vacation and though it was fun and relaxing, I'm worn out. Hiking in the Yosemite snow followed by a few days of wine tasting in Sonoma with some of your favorite people in the world will do that to you!


While I made valiant efforts to keep up with work on my Blackberry, I'm still crawling out of a virtually endless email black hole. How do really important people ever take vacations when lowly little me has so much trouble catching up?! :)


Luckily, I found this recipe in my archives that is super easy to throw together. When I whipped this up for the first time, hubby proclaimed it was one of his favorite meals ever. He often says that not only to flatter me, but to keep me cooking in the kitchen. Sneaky guy. Well, this time I believed him because I agreed!

So, the recipe does contain America's finest processed cheese food (aka Velveeta), but I swear that some days nothing can make things as creamy and nicely orange as a good hunk of Velveeta.


Because I'm tired and lazy, I'm just posting the link to this recipe found in March's Cooking Light. I made the following substitutions:

- 2 tablespoons of butter instead of 3 tablespoons
- spaghetti instead of vermicelli
- fat free half and half
- pinch of garlic salt

This is a great recipe for those of you in the country who are suffering from the it's spring-but-feels-like-winter doldrums. Just thinking about that snowy hike in Yosemite makes me want another hot bowl of soup!

Quick & Easy Creoleesque Chicken & Shrimp

I don't usually wake up too late on the weekends, but for some reason Daylight Savings really did a number on me. After taking a nice long stroll around Lake Miramar, hubby and I went to grab some groceries for the week. Upon returning home, I couldn't keep my eyes awake and proceeded to pass out for 2 hours...on the ground...like an animal! I enjoy naps and all but typically those of the 15 minute variety. Waking up from a 2 hour nap just leaves me groggy and crabby.

Needless to say I wanted to make something quick and easy for dinner. Chicken & Shrimp Creole is an old standby that I love to make, especially after a long day at work. Or... a long day of sleeping on the ground. It's easy, flavorful and I usually have everything on hand. Well, maybe not the okra, but I feel that's an expendable ingredient if you have to omit. I served this on top of short grain brown rice, but it's equally as tasty with some noodles or even just a hunk of bread.

PS. I don't claim that this is in any way "authentic" Creole. I just don't really have a better name for it :)

Quick Creoleesque Chicken & Shrimp

nonstick cooking spray
1 pound chicken breast tenders, chopped into cubes
Montreal chicken seasoning
1 red bell pepper, seeded and sliced
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
1/2 cup frozen sweet corn
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/2 lb medium shrimp, peeled & deveined
1/4 cup chopped fresh parsley
1 tablespoon butter

1. In a medium bowl, season the chicken with Montreal Chicken Seasoning. Stir to combine evenly.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add red bell peppers, okra, corn and spices (sugar through ground red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer for 5 minutes.

3. Uncover; stir in shrimp and cook until just turning pink, about 3 minutes. Add parsley and butter, stirring until butter melts.

Grilled Chicken and Avocado Napoleon Pastry Sammies

I've never really been one to stress about my age. I suppose looking like a college freshman helps, or maybe it's because I don't truly realize how old I am! Today on the elliptical, I realized that I've been punching in my age a year younger for over a month now. Ooh, that hurts.

Well, I may be getting old, but at least I have a cute husband who loves me. In another installment of Man Food Mondays, I was treated to this delicious Grilled Chicken & Avocado Napoleon sandwich which looks and tastes more like spa food than Man Food. Technically, its still considered Man Food because the recipe was created by a cute, sexy Italian lady with huge....uh, I mean nice smile.


Thin strips of lightly spiced and grilled chicken are layered with avocado slices, a zesty mayo spread and diced tomatoes and then stuffed between layers of flaky puff pastry. These sandwiches are huge so trying to act like a {young} lady, I resorted to eating mine open faced. We also ended up making most of these with two layers of puff pastry, though the recipe below suggests 3. Proceed with your choice of height based upon the size of your mouth(s) :)

Here's a shot of one of our triple deckers, sans tomatoes for hubby:



Grilled Chicken & Avocado Napoleons
slightly adapted from Giada DeLaurentiis

2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles
4 (4-ounce) boneless and skinless chicken breast halves
Kosher salt
Olive oil, for drizzling
3 tablespoons reduced fat mayonnaise
1/4 teaspoon cayenne pepper
dash of garlic salt
1/2 large avocado, thinly sliced into 8 pieces
2 cups baby spinach leaves
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.

Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.

In a small bowl, mix together the mayonnaise, cayenne pepper and a dash of garlic salt.

To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.

Chicken Pastry Bundles with Red Pepper and Cream Cheese

OK. I've done it. Following the good example of many of you do-gooders out there, I've decided to return to tracking my *many* eats. I'm a completely excessive snacker, and somehow have the appetite of a 300lb man who hasn't been fed in days. Thankfully, nature has been kind to me and I'm merely a 300lb man stuck in a woman's body, but don't look like it! :) Eating 3 granola bars a day isn't the worst thing you could do to your body but probably not the best, either. I tend to eat and forget exactly how much I consume when I'm hungry, stressed, and at work.

In any case, from here on out I'll be writing down what I eat. Hopefully I'll now eat 9 pieces of candy as opposed to 10. :)



Prior to my food journal days, I ate copious amounts of this tasty dish, courtesy of hubby's Man Food Mondays. For those of you new to the game, hubby has graciously offered to cook us dinner on Mondays and I must say he's gone from not cooking to a total chef. I may have competition here, folks! It's been awhile since my last MFM post but that's out of my own sheer laziness, not his. Oh, and it's not Monday, but work with me here.


We're not sure where this recipe came from, though it's one of the first meals that my boyfriend-now-husband cooked for me. Diced chicken is mixed with a cream cheese and dill mixture along with sauteed red pepper and onion. The delightful result is wrapped with crescent dough, then dunked in a bath of breading before baking to a golden crisp. Sound like a lot of calories? Well, it may be, but it's worth it! Try using reduced fat crescent dough and/or cream cheese if you're worried. I've given it a fancy name, but really we just call them Chicken Pockets!


Chicken Pastry Bundles with Red Pepper and Cream Cheese aka "Chicken Pockets" in our house

2 tablespoons of diced onion
1/2 cup diced red pepper
2 cups cooked chopped chicken
3 oz of cream cheese softened at room temp
1/4 - 1/2 tsp dill (to taste)
2 tablespoons of milk
3 tablespoons of melted butter
Italian bread crumbs
2 tubes of crescent roll dough

Directions:

1. In a pat of butter, saute diced red pepper and onion in a pat of butter. Cook until softened, about 4 minutes. Allow to cool slightly.

2. In a medium bowl, combine chicken, cream cheese, dill, onion, red pepper, and milk.

3. Roll out crescent rolls. Take two sections and press edges together to form a rectangle. Place 1/3 cup filling onto dough; wrap mixture with dough & seal the corners with warm water.

3. Dunk pocket into melted butter and then in Italian breadcrumbs.

4. Place on sprayed cookie sheet and bake at 350 degrees for 20 minutes until golden brown.

Man Food Mondays: Shrimp, Chicken & Sausage Gumbo

Have you seen those silly NutriSystem commercials touting "MAN Food?" Says big beefy man (I think Dan Marino): “Hey guys, let’s be honest. A man wants to eat real food – hot dogs, burgers, pizza and lasagna. You know, man food, big taste, hearty portions.”


I'm not sure if this is a prime example of the Marketing group gone crazy, but these commercials truly make me laugh. I somehow cannot locate a clip on YouTube so for those of you in the dark, you just need to watch more bad TV.

Well, in our household we've created our own Man Food Mondays, though it has nothing to do with losing weight, and everything to do with hubby in the kitchen. WoooHoo! You see, since we've been married, hubby has gotten uh, a little lazy in the kitchen while I've taken over the reins of housewife. Oh, but only if I were actually a housewife!

So, to maintain our egalitarian household, every Monday hubby will be cooking up a treat for us and you all get to revel in some good ol' Man Food!


This gumbo is chock full of goodies: sausage, shrimp, chicken, tomatoes, and okra. Okra...does it go in anything besides gumbo? In any case, this did stand up to be quite a hearty meal as we served it over rice and with a side of cornbread. The sauce is thick and tasty, though it didn't have quite the kick I'm used to with gumbo. I'd suggest adding a pinch or two of cayenne if you're looking for that spice. Otherwise, this is a tasty dish perfect for that man of yours who needs to feel like a man when he eats ;)

Man Food Gumbo
Adapted from Paula Deen

1-2 large boneless skinless chicken breast(s)
Salt and pepper
1/4 cup vegetable oil
1 link sweet Italian Sausage, cut into 1/4in pieces
1 link hot Italian Sausage, cut into 1/4in pieces (total of about 1lb sausage)
1/2 cup all-purpose flour
5 tablespoons butter, divided
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper (more to taste)
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef or chicken broth (we ran out and used 2.5 cups broth, 1.5 cups water)
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
green onions, sliced, white and green parts
1/2 pound shrimp, peeled and deveined

1. Season the chicken with salt and pepper. Heat the oil in a Dutch oven or large pot over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, cayenne pepper, salt and pepper, to taste and the 1/4 bunch parsley.

3. Cook, while stirring frequently, for 10 minutes. Add broth, whisking constantly. Return the chicken and sausage to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer on low for 1 hour.

4. Remove the chicken and allow to cool slightly. Shred with hands or two forks. Return chicken to pot.

5. Just before serving add the green onions, shrimp and chopped parsley. Allow to simmer until shrimp are cooked, about 2 minutes.