Friday, November 21, 2014

Chicken Mushroom Alfredo

I am not really a huge fan of Alfredo sauce but I know many others who love it. I happened to see a jarred variety at Trader Joe's and thought, why not? Decided to make a sauté of chicken thigh chunks and mushrooms and then add zucchini spirals to keep the carb count low. It turned out yummy.

1 pkg of boneless chicken thighs, cut into chunks
1/2 small onion, chopped
1 pkg of sliced mushrooms
1 jar Trader Joe's Alfredo Sauce
2 zucchini-cut into ribbons or spiralized (if you have one of those handy gadgets like I do).
Parmesan cheese, grated

In large skillet with lid, sauté the onion and mushrooms in a bit of olive oil. Add the chicken thighs and stir well letting that whole mixture brown a bit. Lightly salt and pepper. Add the Alfredo sauce, bring to a boil; then cover and simmer for 15 minutes. Add the zucchini and mix well. Put lid back on and let that mixture cook for maybe 5-10 minutes? Serve with grated Parmesan.


Thursday, November 20, 2014

Chicken Sausage Stew

What sounds good on a cold, windy, snowy day? How about a hearty stew? This one is super easy. I threw it together from leftovers and pantry items.

1 pkg smoked chicken sausage, cut in small bites
1 28 oz can chopped tomatoes
1/2 bag shredded cole slaw mix
1 large carrot, diced
1 medium onion chopped
2 garlic cloves, minced
salt and pepper
1 t red pepper flakes
1 T Italian seasoning

In large skillet with lid, brown the chicken sausage. Remove and set aside. Brown the onions and carrots, throw in the garlic and the cole slaw mix, add salt, pepper, Italian seasoning, and red pepper. Stir around well. Add the tomatoes and put the sausage back in. Bring to a boil, then turn down to a simmer, cover and cook for 30 minutes or so.

This also tastes great the next day :-)

Friday, November 14, 2014

Chocolate Chili?

I saw this recipe in Prevention Magazine and made a few changes. I used less meat and fewer beans than the original recipe called for and simmered it a bit longer. I cooked it a bit longer since I needed to have my glass of wine before dinner. Priorities!

I served this over some rice and shredded cabbage and garnished with a little shredded cheese, chopped fresh onion, chopped cherry tomato and avocado.

1 lb lean ground beef
1 lg red bell pepper, chopped
1 lg yellow onion, chopped
3 cloves garlic, minced
¼ c unsweetened cocoa powder
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne
1 tsp salt and pepper
4 c low-sodium chicken broth
1 can (15.5 oz each) pinto beans, rinsed and drained
1 Tbsp apple cider vinegar
Shredded Cheddar, chopped onion, avocado, and tomato for toppings
1.  Add beef and cook until browned, 5 to 7 minutes. Transfer to medium bowl with slotted spoon and set aside. Remove excess fat in pan but leave a little for browning Add bell pepper, onion, and garlic to pot. Cook until soft, about 5 minutes. Stir in cocoa, chili powder, cumin, oregano, cayenne, and 1 tsp each kosher salt and black pepper. Stir until combined and fragrant, about 30 seconds.
2. RETURN beef to pot. Stir in broth and beans and bring to a boil. Reduce heat to medium and simmer, partially covered, 45 minutes. Add vinegar and stir to combine. Serve with toppings.

Thursday, November 13, 2014

Blackened Cod with Creole Rice

Oh wow, this dish is a keeper. It has great flavor and is not too spicy so it would please a lot of palates. You can also use any mild white fish like catfish, or tilapia. The cod looked really nice at Plum Market so that's what I used. The dish is a nice bowl dinner with the rice topped with the fish and then a flavorful red pepper sauce over all. I also served with sautéed spinach cause we needed something green in that bowl!

1 cup brown basmati rice
2 cups water
creole seasoning (see below for homemade but you can just use any ready made creole spice that you might have)
1 generous T of butter

1 lb of cod
blackening seasoning (see below for homemade or use any other blackening spice that you may have)
some vegetable oil

1 jar roasted red peppers
2 cloves of garlic minced
1 to 2 t Tabasco Sauce

Cook the brown rice.

While the rice cooks make the seasonings and the red pepper sauce

Creole:
1 T kosher salt
1 T herbes de Provence
1 T ground cumin
2 t cayenne pepper
2 t ground black pepper
2 t sweet paprika
Mix together. Save the leftover for other dishes.

Blackening Spice:
1 t kosher salt
1 t sweet paprika
1 t onion powder
3/4 t garlic powder
1/2 t ground pepper
1/2 t dried oregano
1/2 t dried thyme

Mix together in small bowl.

Put roasted red peppers and their juice, the garlic and Tabasco sauce in small processor and blend. Set aside.

When rice is done, add generous T of butter and 1 T creole seasoning and mix well. Put lid back on and set aside.

Rub the fish all over with blackening spice.

In cast iron skillet or other heavy one, heat some vegetable oil. Add the fish and cook for 3 minutes, turn and cook another 3 minutes. Fish should flake easily.

Serve fish over the rice and spoon on red pepper sauce. Yum-delish.



Wednesday, November 12, 2014

Mushroom, Spinach and Goat Cheese Fritatta

Sometimes you get home late and think how can I get dinner on the table fast? I often think of eggs as they are quick and nutritious. 

6 eggs beaten
1 pkg of sliced mushrooms
1/2 bag of spinach, chopped
1/2 small onion chopped
some red pepper flakes
salt and pepper
a little olive oil
some crumbled goat cheese

preheat oven 400

In medium oven proof skillet, heat a little olive oil. Cook the onions and mushrooms. Add the red pepper flakes, and salt and pepper. Add the spinach and stir to wilt. Pour in the eggs and let that mixture cook until eggs are beginning to set around edges. Sprinkle on goat cheese and pop into the oven for 15 minutes. Let cool a bit before serving.