Dinner Diva

Chicken.  What do I make for dinner with chicken?  I ask myself that a lot lately.  Since summer is coming and the thought of being a mom in swimsuit is haunting me, I'm on a health kick.  If you have read my blog then you know all about my addiction to Cheetos and Oreos.  It's hard habit to kick.  I mean come on, chicken or cheesy little puffs of goodness.  Not a contest.  So, the point is I have been trying to unborify plain chicken breasts.  I've done stir fry with veggies, served it over brown rice,  whipped up chicken salad made with greek yogurt.  Tonight I wanted something with a tex mex twist.  I had a couple of avocados that were getting soft and wanted  to use those up.  What I came up with was simple, but surprisingly flavorful.   I will definitely be adding that one to the dinner rotation.  My serving only had 350 calories.  Can't beat that!

Cumin Spiced Chicken Tenders with Avocado Pico
Serves: 4

For The Chicken:
1 1/2            Pounds           Chicken Tenders
1                  Tbsp              Olive Oil
1                  Tbsp              Garlic Powder
1                  Tsp                Paprika
1                  Tsp                Chili Powder      
1                  Tsp                Cumin
2                  Tsp                Salt, separated
For The Pico:
2                  Each              Avocados
1/2               Cup               Grape Tomatoes, Quartered
1                  Tbsp             Cilantro, Chopped
1                  Each              Lime, Juice Only
1                  Tbsp             Jalapeno, Minced
1/4               Cup              Red Onion, Minced


In a small bowl mix together the garlic powder, paprika, chili powder, cumin, and 1 tsp salt.  Take the chicken fingers and sprinkle both sides of them with the spice mix to coat.  Heat a skillet to medium heat, pour in the olive oil.  Put the tenders in and sear for 4 minutes on each side.  Take them out of the pan and set aside.  While the chicken fingers rest, make the pico.  Quarter the avocado and take out the pit.  Peel the outer peel off the avocado and then dice the flesh.  Toss it into a mixing bowl with the tomato, cilantro, lime, jalapeno, onion, and the other tsp salt.  Gently fold it together.  Divide the chicken onto four plates and top each with a fourth of the pico.  Serve hot and enjoy!  Love as Always "Big K"

Picnic Worthy Pasta

Finally!  Warm weather (aside from the fluke snow in April yesterday) has arrived!  Every year when it starts to warm up I take my son to do as many outdoor activities as I can.  The first one we did this year was at the zoo.  I didn't want to get stuck paying 6 bucks for a concession stand hot dog, so I thought it would be nice to pack a picnic.  My lil guy loves picnics!  During the winter we put a giant blanket on the living room floor and have indoor "picnics".  It's our thing.  I like coming up with  fun things to put in my basket.  I have been trying different types of sandwiches and some interesting salads to pack.  My favorite combo was a muffaletta sandwich with a basil tortellini pasta salad.  An italian twist on a picnic day.  I got a dirty look over putting onion in the prince's picnic, but he picked them all out and everyone was happy.  So, plan a spring picnic and pack this along with your sandwiches, add some fresh fruit and you are good to go!!

Tortellini Pasta Salad with Basil Dressing
Serves 6-8 As A Side

For the Salad:
20        Ounces        Fresh Cheese Tortellini
14        Ounce         Can Artichoke Quarters, Chopped
1          Pint             Grape Tomatoes, Rinsed
1/2       Small           Red Onion, Sliced Thin
4          Ounces        Feta Crumbles

For the Dressing:
1         Cup              Fresh Basil Leaves
1         Cup              Fresh Spinach Leaves
4         Cloves          Garlic
1/2      Cup              Extra Virgin Olive Oil
1/4      Cup              Red Wine Vinegar
1         Each             Lemon, Juiced
1         Tsp               Salt
1/2      Tsp               Fresh Cracked Pepper

Boil 4 quarts of water in a sauce pot.  Put the pasta in  the pot and boil for 5 minutes or until pasta floats.  Drain and rinse in cold water to cool.  In a large bowl toss the cooled pasta, artichokes, tomatoes, onion, and feta.  To make the dressing, put all the dressing ingredients in the blender until smooth.  Toss the pasta and dressing  together and chill before serving.  I refrigerated mine over night and it seemed a little dry.  I tossed in a little more olive oil and tossed it again and it was just perfect.  Give this yummy salad a try!  Love as Always, "Big K"

Smoothie Boss

In my house anytime the blender comes on, my son assumes a smoothie is happening.  He loves smoothies at anytime of day made with just about anything he can find.  I like them too because they are healthy and I can throw in fruit that is starting to ripen too much.  I have also experimented with peanut butter,pumpkin, and cinnamon to come up with yummy new flavors.  My son is so fixated on smoothies that whenever he goes to my sister's house he demands to have her bananas.  When she asked him why, he informed her he needed them for his smoothie.  She asked me if I denied him bananas.  No!!!  I do not deny the little diva his bananas.  He must just be greedy when it comes to food.  Wonder where he got that from?  Maybe the mother who used to hoard chip bags from the vending machine at school in her closet (don't judge me, my dad always ate the good snacks).  He at least likes healthy food better than I do.  One night he said "Momma, cookies are a treat, not dinner".  Again, with the judgement!  So, instead of cookies for a meal, whip up one of my delicious smoothies!  They are healthy, filling, and great on the go!

Lil T's Favorite Fruit Smoothie
Makes 2 12 Ounce Smoothies

1        Cup        Fresh Pineapple, Cubed
1        Cup        Fresh Strawberries, Halved
1        Large      Banana Cut Into Four Chunks
1       Cup         Peach Mango Juice (or any juice blend you like, this is the princes favorite)
1       Cup         Vanilla Greek Yogurt

Put all your fruit in a ziploc and freeze for 1 hour.  Put all the frozen fruit and yogurt in the blender, pour the juice on top.  Make sure your lid is on tight and blend until all the fruit is smooth.  Pour into a glass and serve with a straw.  Yum!

Tiny Food Snob

My son will eat just about anything.  I got lucky with that.  He asks me for broccoli, avocado, and oranges for snacks.  How is this possible with a skittle pushing, oreo hoarding, cheetos in the glove box mom?  I'm not sure, but I'll take it!  Where does he draw the line?  Mushrooms.  I ordered a pizza with pepperoni and mushrooms.  He peeled one off, popped it in his mouth, and right back out it came.  "Ewwwwwwwwwww!"
He seemed downright disgusted that I would have ordered his favorite treat and put those on there.  Needless to say I no longer get mushrooms on my pizza.  I still love mushrooms.  There are so many different kinds.  Cremini, button, portabello, shiitake, oyster, morel, the list goes on.  One night when the little boss wasn't in charge of dinner I rebelled and bought mushrooms.  The result was this fantastic soup.  Earthy mushroom flavor with a smooth silky texture.   I made it again for blog testing purposes and the final step is to put it in the blender.  When he heard the blender he came running in the kitchen and shouted "Yay! Smoothies!".   You can guess that after the soup came out  I was whipping up the prince a smoothie.  Gotta love motherhood.  So, when you are in the mood for soup, give this one a try.  

Creamy Mushroom Soup with Havarti Soup
Serves 6-8

2f        Tbsp        Olive Oil
3        Cups        Mushrooms, Cleaned and Sliced (I used Cremini and Shiitake)
2        Each        Celery Stalks, Diced
1        Each        Small White Onion, Diced
4        Each        Cloves Garlic, Minced
2        Each        Small Russet Potatoes, Peeled and Diced
4        Cups        Chicken Broth
2        Cups         Heavy Cream
8        Ounce      Block Havarti Cheese, Shredded
2        Tsp          Salt
1/2     Tsp          Fresh Ground Pepper
Minced Chives for Garnish

Heat  olive oil in a large sauce pot over medium-high heat.  Add in the onion, garlic, and celery, saute for 2 minutes.  Add in the mushrooms and potatoes, saute for 2 more minutes.  Pour in the broth, cream, salt, and pepper, bring to a boil.  Turn down to low heat and simmer for 30 minutes.  Take off the heat and puree.  If you have an emulsion blender that would work great or you can do it in the regular blender in two batches.  Pour back in the pot and whisk in the cheese.  Ladle into bowls and serve hot, topped with the chives.

The Bomb Biscuits

When I think of biscuits, I think of my grandmother.  You know what I'm talking about.  I used to spend weekends with her as a child and I loved eating breakfast at her house.  She always made homemade biscuits, and had this old pastry cutter that looked like it was from like 1914.  She would use it to cut shortening into flour with baking powder, and salt, then fold in buttermilk never measuring anything.  Then she would roll them out and cut out circle biscuits with a juice glass.  I always liked watching her do that.  Somehow I cannot recreate those biscuits, even with her recipe.  Maybe I need that juice glass.  I was recently trying out some different ways to make biscuits and came up with this delicious drop biscuit.  I decided to amp it up with some meat and cheese and they were the BOMB!!  My boyfriend hates when I say "the BOMB!", but it is the appropriate term.  These are good as a side or you can eat 6 of them for dinner like me.  Don't worry I punished myself for about 5 minutes for this.  Give them a try.  You won't be disappointed.

Big "K"s Loaded Drop Biscuits

1        Cup        Flour
2        Tbsp       Baking Powder
1/2     Tsp         Salt
1/2     Tsp         Garlic Powder
1/2     Cup        Melted Butter
1/2     Cup        Buttermilk
1        Cup        Shredded Smoked Cheddar
1/2     Cup        Chopped Ham
1/2     Cup        Chopped Green Onion

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper and spray with cooking spray.  In a large bowl whisk together the flour, baking powder, salt, and garlic powder.  In a small bowl whisk together the butter and buttermilk.  Gently fold the wet ingredients into the dry and mix until just moistened.  Toss in the cheese, ham, and onion and fold to incorporate.  Drop into 12 equal spoonfuls.  Bake for 18 minutes.  Gobble them up as fast as you can.

Comfort Food

You know what I love about food?  The way it can evoke memories.  Sometimes the reason I remember a moment is because of the food I had.  Out of the blue the other day I remembered this pasta I had years ago.  I hadn't had it since and I can't remember what I wore yesterday, but for some reason I remember that pasta.  I was working at a golf club at the time, where we did a lot of catered events.  In the summer we were always slammed and I worked a lot of 12 hour days.  On this particular day I had gotten there early in the morning.  We were prepping for a big wedding that night and had a lot of work to do.  I prepped furiously all day and never thought to stop and eat.  Next thing I know it's 7 o'clock, the event is underway, and my stomach is growling at me.  The chef that worked there realized she hadn't eaten either.  She offered to whip us up something for all of our hard work.  I watched her as she boiled some bowtie pasta and then threw together some random ingredients to make a sauce.  She tossed it, put it on a plate, and served me some.  I found an empty pickle bucket and flipped it over to make a stool.  I dug into that pasta like a fat kid on chocolate cake.  It was fantastic!  I still remember exactly how it tasted.  I recently tried to recreate it and although it is a little different, it was still very comforting somehow.  I wanted to share this recipe because I love that a few simple ingredients thrown together in haste can turn into something that is remembered for years.

Roasted Tomato Orecchiette with Brie
Serves 6

8         Ounces   Dry Orecchiette
1         Pint         Red Grape Tomatoes
1         Pint         Yellow Grape Tomatoes (or any small yellow tomato you can find)
1/4      Cup         Olive Oil
6         Each        Cloves of Garlic, Chopped
8         Ounces    Brie Cheese (rind removed, cut into cubes)
1/4      Cup         Basil, Chopped
1/4      Cup         Freshly Grated Parmesan
1         Tsp          Salt
1         Tsp          Pepper

Preheat oven to 350 degrees.  Place the tomatoes on a baking sheet with the garlic and drizzle with the olive oil.  Bake for 35 minutes.  Meanwhile, bring 2 quarts of water to boil in a sauce pot with a tablespoon of salt.  Once boiling, add in the pasta and cook for 12-15 minutes until tender.  Drain.  When the tomatoes are done, place them with all the juices they made into the pot you boiled the pasta in.  Stir them together over medium heat crushing them to make a sauce for about 3 minutes.  Turn the heat off and fold in the brie, parmesan, and basil.  Toss in the pasta and stir to coat.  Serve hot with crusty baguette.  Yum!  I ate all 6 servings over a few days...don't judge me.

Bread Aholic

A few weeks ago my sister told me that she wasn't feeling well and went to bed early.  The next day, when I called to see how she was, she had been to the hospital because her throat swelled up.  She was back at home and hungry, but couldn't eat solids.  I thought I would be a good sister and get her some soup.  If you have kept up with my blog, you will be aware of my Panera obsession.  So, of course that is where I went for the soup.  I ordered 2 soups that she could have for a few meals.  I drive up to pay the man and get the goods.  As I am driving away I peer into the sack and spy a crusty french roll for each soup.  I have been trying to eat healthy and lay off the starchy carbs.  I decided one bite wouldn't hurt.  Which means I devoured both rolls before I arrived at her house.  She couldn't eat solids.  I did her a noble favor.   I delivered the soups and told her what I had done.  She reminded me that you could buy loaves of their bread.  Yes or a dozen bagels or maybe they could attach a Panera window to my bedroom wall!  The loaf of bread idea was in my head now, the least I could do was take advantage.  The reccipe I created was a grilled cheese breakfast sandwich.  It turned out so good!  My son was a big fan, bet you will be too!!

Grilled Cheese Breakfast Sandwich
Serves 4
8         Slices         Tomato Basil Bread (from panera)
8         Each           Large Brown Eggs
8         Slices         Apple-wood Smoked Bacon
4         Slices         White Cheddar Cheese
2         Tbsp           Fresh Chopped Chives
2         Tbsp           Chopped Sun-dried Tomatoes
1/2      Tsp             Salt and Pepper
8         Pats            Butter
Preheat the oven to 350 degrees.  Place the bacon on a baking sheet lined with foil.  Pop it in the oven and bake for 18-20 minutes until crispy.  Put the bacon on a plate lined with a paper towel.  Set aside.  Next, put the eggs in a bowl with the chives, sun-dried tomatoes, salt, and pepper.  Whisk it all together for 2 minutes until mixed and fluffed.  Scramble the eggs in a saute pan until cooked through.  Now to assemble.  Lay out four pieces of bread top each one with a slice of cheese, two slices of bacon, then 1/4 of the eggs and the last piece of bread.  Heat your saute pan to medium heat.  Add a pat of butter to the pan, once it melts add in a sandwich.  Toast for about 2 minutes or until golden.  Lift the sandwich and add a second pat of butter then flip the sandwich over and toast 2 more minutes until golden and cheese is melted.  Repeat with remaining sandwiches.  Slice in half and serve immediately.  Enjoy!  Love as Always, "Big K"