Wednesday, May 23, 2012

Spiced Chipotle Honey Chicken with Sweet Potatoes

I will be making this again. And again. And again :) So yummy. And so good for you!! The flavors are amazing and the chicken is tender and juicy. Recipe courtesy of

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbsp. olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbsp. honey, plus more for drizzling
1 Tbsp. apple cider vinegar
1 1/4 tsp. kosher salt, plus more to taste
1 tsp. ground cumin
1/2 tsp. ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs.)
Chopped cilantro, for garnish

Preheat the oven to 400 degrees.

In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon.

Take 2 teaspoons of the above mixture and place in a separate, medium-size bowl. Add the remaining 2 tablespoons olive oil to this medium bowl. Mix well and add your sweet potatoes. Toss to coat.

Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the rest of the spice mixture (from the small bowl).

After the 15 minutes in the oven, stir the potatoes. Then carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 170 on an instant read thermometer), about 15-20 minutes longer

Divide the potatoes and chicken evenly among serving plates and drizzle with honey and garnish with cilantro.

Jalapeno Creamed Corn

This is a quick, easy, and delicious side dish perfect for potlucks or holiday get-togethers! The 3 seeded jalapenos creates zip, not heat, so even kids will love it! Recipe courtesy of

1 stick (1/2 cup) of butter, room temperature
8 ounces of cream cheese, room temperature
2 cups of sharp cheddar cheese, shredded
3 jalapenos, seeded and finely diced
3 cans (15 ounces each) of white shoepeg corn, drained

Mix all ingredients together and spread in an ungreased 9x13 pan. Bake uncovered in a 350 degree oven for 45 minutes. Stir again before serving.

Saturday, May 19, 2012

Indian Pizza

We first enjoyed this pizza when we had dinner at our friends' house. The vegetables and ground turkey make this pizza a healthy choice! And, because there are so many flavors, you don't need as much cheese. The 'sauce' is is a combination of cilantro, a jalapeno pepper, olive oil and salt. This recipe is a keeper! Recipe courtesy of Rachael Ray.

1 pound store-bought pizza dough, at room temperature (or make your own)
1/4 bunch cilantro, chopped
1 large jalapeno chile, seeded and chopped
1/4 cup EVOO
1 cup mozzarella cheese, shredded
1 1/2 tsp. curry powder
1/2 pound ground turkey
1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick
1/4 large red onion, sliced

Invert a 13-by-18-inch baking sheet onto the bottom of the oven. Preheat the oven to 500 degrees . Oil a second baking sheet and stretch the pizza dough to fit the pan.

In a mini food processor, pulse the cilantro, jalapeno and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese.

In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the turkey, season with salt and cook, breaking up the meat, until just barely cooked, about 2 minutes. Stir in the zucchini and onion. Top the pizza with the meat mixture. Place the baking sheet on the preheated baking sheet in the oven and bake until the crust is golden, about 20 minutes.

French Onion Soup

My husband and I love restaurant-style French Onion soup. I have tried a few recipes, but this one is (by far) the best! Next time, I will put a slice of cheese over the top of the soup crock (so that it melts down the sides like in the restaurants :) Recipe courtesy of Tyler Florence from the Food Network.

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and ground black pepper
1 cup red wine
3 heaping Tbsp. all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere cheese

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.

Add the wine, bring to a boil, and then reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes (it took about 20 minutes for me).

Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Tuesday, May 8, 2012

Southwest Casserole

I don't make a lot of casseroles because they tend to be higher in calories, fat, and sodium. But, they are delicious! I came across a recipe for a southwest casserole and decided to create one of my own. Because of all the flavors going on (onions, jalapeno, bell pepper and spices), you may not need to add additional salt...always taste your dishes before you add it! I included black beans to add some fiber, making sure I rinsed them to get rid of any excess sodium (do the same with the corn). I also used part-skim mozzarella cheese (I can't really taste a difference and it is the same price as full-fat). Enjoy!

1 lb. lean ground beef or turkey (you won't be draining the meat)
1 medium onion, diced
1/2 of a large red or orange bell pepper, diced
1 seeded jalapeno, diced
16 oz. tomato sauce
10 oz. canned diced tomatoes with green chiles
2 tsp. dried oregano
2 tsp. cumin
2 tsp. chili powder
1 cup canned corn, drained & rinsed
1 cup canned black beans, drained & rinsed
1/4 cup part-skim mozzarella cheese
1 1/2 cups dried elbow noodles, cooked according to package directions
1 cup shredded cheddar or Mexican-blend cheese
Sliced green onions, for garnish

Preheat oven to 325 degrees.  Lightly coat a 2-quart casserole dish with cooking spray.

In a large skillet, brown ground beef or turkey with onions, bell pepper and jalapeno.

When the meat is cooked and the vegetables are soft, add the tomato sauce, diced tomatoes with chiles, oregano, cumin, and chili powder. Simmer for 15-20 minutes. Add the corn and black beans and simmer for a few more minutes. Remove from heat and stir in the mozzarella or jack cheese until melted. Gently stir in the cooked pasta. Pour into prepared casserole dish and top with cheddar or Mexican cheese. Bake for 20-30 minutes, or until browned and bubbly. Garnish with green onions, if desired.