Categories

Mustard-Rosemary Chicken Skewers

June 24, 2011 ·


Happy Summer!  ‘Tis the season for visits to the beach, bike rides, and of course, grilling.  I have several favorite recipes exclusive to the grill, so my anticipation of grilling season rivals that of Christmas.  While I enjoy the reliable stand bys, it is always fun to find new and healthy recipes to add to the favorites.  


So in the spirit of summer, when I saw this recipe for Mustard-Rosemary Chicken Skewers, I could not wait to fire up the grill!   Skewers are such a convenient way to serve your meat and veggies, all threaded on a handy little stick.  Plus there is something fun about having dinner on a stick.    

These tasty skewers did not disappoint.  The rosemary, mustard and balsamic vinegar are an incredible flavor combination with the chicken and veggies.  From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!).  I have written the recipe below according to these changes. 

These skewers are perfect for entertaining at your next summer celebration and have landed a spot on the grilling favorites list in this house.

Have a great weekend!

Mustard-Rosemary Chicken Skewers
Yields 4 servings

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely chopped
pinch salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for grill (or use cooking spray on grill)
1 pounds boneless chicken breasts, cut into 1 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1-inch pieces
5 scallions, trimmed and cut into 1 1/2 inch pieces

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling…perfect to do while the chicken and vegetables are marinating.

  1. In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper.  Slowly whisk in the oil.
  2. Place chicken, bell pepper and scallions in a Ziploc bag.  Add the marinade, making sure to coat chicken and vegetables. Refrigerate at least 40 minutes.
  3. Heat the grill to medium high and brush with olive oil (or spray with cooking spray).  Thread chicken, peppers and green onions on skewers.  Transfer to grill and cook, turning occasionally, until chicken is charred and no longer pink (approx 8 minutes). 

Adapted from Fitness Magazine

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , ,

Cottage Cheese Pancakes

June 20, 2011 ·

With a toddler, pancakes are a huge hit in this house. They’re easy to make ahead and a good finger food for my boy, Adam. Instead of a basic buttermilk pancake recipe, I wanted to find a nutritious protein-packed pancake recipe.  Cottage Cheese Pancakes sounded perfect!

Not only are these Cottage Cheese Pancakes delicious, they smell amazing when cooking on the griddle.  It reminded me of a doughnut or a funnel cake.  But fortunately, these pancakes are a lot healthier than those greasy treats!  They freeze really well too, which makes it easy to have healthy, delicious pancakes on hand at all times!

Adam absolutely LOVES these Cottage Cheese Pancakes, and they have become a household staple. 

Cottage Cheese Pancakes
Yields 20 pancakes

Ingredients
1/2 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon baking powder
3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
1 tablespoon honey
Cooking spray (or oil) for the pan

Directions:

  1. In a small bowl, whisk together flour and baking powder.  Set aside.
  2. In a large bowl, whisk eggs, cottage cheese, vanilla and honey until blended.  Add flour mixture and stir until just combined.
  3. Preheat nonstick skillet over medium heat (about 325 degrees) and spray with cooking spray. 
  4. Pour batter by the heaping tablespoonful and cook until bubbles start to form and batter looks set at the edges (about 3 minutes).  Flip and cook until set (about 2-3 minutes).

Tip:  These pancakes freeze really well.  I let them cool to room temperature. Then place a waxed paper square between each pancake, wrapped in plastic wrap (or a plastic bag) and then a freezer bag.  I typically bag then in groups of 6-8 so it’s easy to pull out a few portions at a time.

    Adapted from Weelicious

    Filed Under: breakfast, healthy, Recipes Tagged With: , , , , ,

    Radicchio, Spinach, Apricot Salad with Goat Cheese

    June 17, 2011 ·

    My husband and I are creatures of habit.  We have a salad with dinner (almost) every night.  It’s usually spinach or mixed greens and tomatoes with a sprinkle of Parmesan cheese and sunflower seeds.  It’s simple.  It’s tasty.  It’s routine.   
    So when I had leftover goat cheese from the Tomato and Leek Frittata with Goat Cheese, I wanted to shake our routine up a bit.  Radicchio, Spinach, Apricot Salad with Goat Cheese became a welcome change from our usual salad.  The creamy goat cheese with the bitter radicchio with the sweet apricots is a combination that is simply a-ma-zing!  

     

    Since I had mixed greens on hand, I decided to use that in place of the spinach.  This salad is equally delicious using just spinach.  I reduced the amount of the oil in the vinaigrette, which is nice and light and just pulls everything together.  Soaking the apricots is an excellent method to plump up the fruit into soft juicy bursts of sweetness.

    Have a Happy Father’s Day weekend!  

    Radicchio, Spinach, Apricot Salad with Goat Cheese
    Yields 4 servings
    1/2 cup dried apricots
    2 tablespoons balsamic vinegar
    1 tablespoon olive oil
    coarse salt and pepper
    1 head radicchio, halved, cored and roughly torn
    5 ounces fresh spinach or mixed greens
    2 ounces soft crumbled goat cheese 
    1. Place apricots in a small bowl and cover with boiling water; let stand for about 5 minutes.  Drain and pat try with paper towels.  Cut into small pieces, if desired.
    2. Meanwhile, in a large bowl, whisk together the vinegar, oil, salt and pepper.
    3. Add spinach and radicchio to bowl with vinaigrette and toss to combine.  Add apricots.  Serve topped with crumbled goat cheese.
    Adapted from Everyday Food (November, 2007)
    Filed Under: Recipes, salad, vegetarian Tagged With: , , , , , , ,

    Tomato Leek Frittata with Goat Cheese

    June 13, 2011 ·

    After taking a bite of this frittata, my husband sat for a minute and then said ‘Goat cheese is great, when done in the right way.’  Uh oh…and while I couldn’t agree more, I do know he’s not as fond of goat cheese as I am.  Fortunately he followed that up by saying ‘This way was definitely the right way!’ and quickly cleaned his plate!

    Goat cheese is definitely an ingredient that makes a statement.  Too much can ruin a dish.  Just the right amount can take an ordinary dish and make it extraordinary.

    So is the case with this frittata.  Goat cheese is the perfect complement to liven up the sauteed vegetables and eggs.  I reduced the amount of goat cheese from the original recipe, as I found it a bit overpowering.  I was a little generous when measuring the leeks because I love the subtle flavor and beautiful color.  Since I had large grape tomatoes, I halved them, and they still burst with each bite.  Beating the egg whites gives this frittata a souffle-like quality that just melts in your mouth. 

    The result is an exquisit blast of flavors in a light and airy frittata.   

    Tomato and Leek Frittata with Goat Cheese
    Yields 4 servings

    3 teaspoons olive oil
    2 1/4 cups sliced leeks
    coarse salt and ground pepper
    1 cup grape tomatoes
    6 egg whites
    4 egg yolks
    3 ounces crumbled goat cheese

    1. Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add leeks ; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in tomatoes. Cover; cook 2 minutes. Transfer to bowl and wipe out skillet.
    2. In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
    3. Heat skillet with 1 teaspoon olive oil.  Add eggs; sprinkle with vegetables and goat cheese. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake until eggs are set, about 15 to 20 minutes.
    Adapted from Everyday Food
    Filed Under: breakfast, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

    Grilled Stuffed Jalapeno Peppers

    June 10, 2011 ·

    It is not very often that a new recipe immediately leaps way to the top of the list.  But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement.  I got that ‘I just found a recipe that will change your life’ feeling.  Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno?  Seriously?  Time to fire up the grill!

    In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.

    I resisted and instead stuffed these beautiful jalapenos.  The result is a delightful, healthy twist on a jalapeno popper.

    This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner.  Enjoy and have a great weekend!

    Grilled Stuffed Jalapeno Peppers
    Yields 8 (appetizer) or 4 (dinner) servings

    16 jalapeno peppers
    1/2 cup shredded sharp cheddar cheese
    1/2 cup shredded Monterey Jack cheese
    1 cup canned black beans, drained and rinsed
    4 green onions, chopped
    4 cloves fresh garlic, minced
    1/2 teaspoon ground cumin
    3/4 teaspoon chili powder

    1. In a mixing bowl, combine all ingredients except the peppers.
    2. Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove ribs and seeds.  (Tip: a quick rinse helps remove the seeds from the inside, lessening the heat)
    3. Distribute filling evenly among peppers (about 1 tablespoon per pepper).
    4. Heat grill to medium heat.  Place stuffed peppers on a sheet of foil on the grill.  Cover and cook until cheese mixture has melted and peppers are softened, about 10-15 minutes.

    Adapted from Experience Life

    Filed Under: appetizers, Recipes, vegetarian Tagged With: , , , , , , , , , , , ,

    Sweet and Spicy Barbecue Chicken

    June 8, 2011 ·

    Sometimes is pays to be picky.  Or at least to be cooking for picky guests.  I was hosting a summer get together and, by request, was making my “Magic Hamburgers.”  However I knew one of my guests would not eat ground beef, so I was on a two-fold mission: find something delicious that she will like and find something with ingredients I already have.

    Enter Sweet & Spicy Barbecue Chicken.  Mission accomplished.

    I am so thankful for my picky dinner guest.  If not for her, I would not have found this recipe and my life in the kitchen would not be the same.

    In all seriousness, this barbecue sauce is incredible.  I love that it is so easily made from basic ingredients commonly found in the pantry.  The hot sauce, along with the black pepper, add the perfect zing which can be altered to your heat tolerance.  I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill.  It also makes for great barbecue chicken sandwiches.

    Sweet and Spicy Barbecue Chicken
     
    Print
    A simple barbecue sauce made with pantry ingredients.
    Yields: 4-6 servings
    Ingredients
    • 1 cup ketchup
    • ¼ cup Dijon mustard
    • ¼ cup low sodium soy sauce
    • ¼ cup hot sauce
    • 1 tablespoon brown sugar
    • Fresh ground pepper (to taste)
    • 1 lb chicken breast tenders
    Instructions
    1. Mix first 6 ingredients in bowl.
    2. Place chicken in ziploc bag. Pour ½ sauce in bag, making sure chicken is well coated. Marinate for at least 4 hours.
    3. Grill chicken as usual, about 3-4 minutes per side.
    4. Serve with remaining barbeque sauce for dipping.

    Adapted from Food & Wine

    Filed Under: main dishes, Recipes Tagged With: , , , , , , ,

    Raspberry White Chocolate Muffins

    June 6, 2011 ·

    Raspberry season is upon us with a plethera of delicious berries to do with as we wish.

    And I wish for Raspberry White Chocolate muffins.  Seriously.  I have been waiting all year for raspberry season just so I could make them.

    These muffins are definitely one of those muffins.  The kind of muffins that feel like dessert for breakfast…and well….it kind of is.  But there’s fruit, so it’s totally legit.

    Raspberry and white chocolate are such a classic combination.  The juicy raspberries burst in your mouth and the white chocolate chips provide a nice texture.  The cream cheese gives the batter a sticky consistency, resulting in beautiful, rustic-looking muffins.  Enjoy!
    Raspberry White Chocolate Muffins
     
    Print
    Yields: 12 muffins
    Ingredients
    • 1 package (8 oz) light cream cheese, softened
    • 1 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 cup fresh raspberries
    • ½ cup white chocolate chips
    Instructions
    1. Preheat oven to 375 degrees.
    2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well.
    3. Combine the flour and baking powder.
    4. Add dry ingredients to the cream cheese mixture until just blended. Stir in chips. Gently fold in raspberries.
    5. Distribute batter evenly amongst 12 muffin cups. Bake for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.

     

    Slightly adapted from Taste of Home: Cupcakes & Muffins

    Filed Under: bread, breakfast, Recipes Tagged With: , , , ,

    Mixed Green Salad with Dried Cherries

    June 3, 2011 ·

    I love this salad!  It’s simple.  It’s elegant.  It’s delicious.

    mixed green salad dried cherries and pepitas with balsamic vinaigrette

    What’s not to love really.  Mixed greens.  Mustard and red wine vinaigrette.  Sliced red onion.  Sweet dried cherries.  Toasted pepitas.

    The tangy vinaigrette is the perfect complement to the sweetness of the cherries and red onion.  And the roasted pepitas add a complexity that tops off the salad perfectly.
    Mixed Green Salad with Dried Cherries
     
    Print
    Ingredients
    • 3 teaspoons red wine vinegar
    • 1 Tablespoon Dijon mustard
    • 1 Tablespoon extra virgin olive oil
    • Fresh ground pepper
    • 8 oz mixed greens
    • ½ cup sliced red onion
    • ½ cup dried sweet cherries
    • ¼ cup pepitas
    Instructions
    1. In a 350 degree oven, toast pepitas on a pie plate for 10 minutes.
    2. In a large bowl whisk together vinegar, mustard, olive oil and ground pepper.
    3. Add mixed greens, onion, cherries and pepitas to bowl and toss to combine.
    Nutrition Information
    Serving size: 4 servings

    Adapted from Martha Stewart

    Thank you for visiting Alida’s Kitchen!  Have a great weekend!

    Filed Under: gluten free, healthy, Recipes, salad, vegan, vegetarian Tagged With: ,

    Cheese Enchilada Casserole

    June 1, 2011 ·
    lighter vegetarian cheese enchilada casserole

    Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

    Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

    Cheese Enchilada Casserole
     
    Print
    Yields: 4 servings
    Ingredients
    • 1 cup (8 oz) fat free cottage cheese
    • 1 cup (4 oz) shredded cheddar cheese
    • 1 bunch green onions, chopped
    • 15 oz can diced tomatoes with green chiles
    • 3 cloves minced garlic
    • 2 tsp chili powder
    • 1 cup taco sauce
    • ¼ cup (1 oz) shredded cheddar cheese
    • 9 6" corn tortillas
    • Cooking spray
    Instructions
    1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
    2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
    3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
    4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
    5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

    Adapted from Cooking Light

    Filed Under: gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

    Onion Cheese Quesadilla

    May 31, 2011 ·

    I discovered this quesadilla recipe while searching for meal ideas for my son, and when I showed it to my husband he said “Yes, please.”  It instantly went on the menu for the week and we’re both very glad it did.

    Why have I never made quesadillas before?  Are they difficult?  No.  Time consuming?  Not in the least.  Intimidating?  Maybe a little bit with the whole flipping thing.  Really, these could not be any easier and are so quick to put together. 

    There are endless possibilities of fillings, but this time I wanted to keep it simple and stick close to the original recipe.  While my husband and I were eating these wedges of cheesy and onion-y goodness, I could definitely foresee more quesadillas in our future. 

    Onion Cheese Quesadilla
    Adapted slightly from Weelicious

    4 whole wheat tortillas
    1 1/2 cups (6 oz) mozzarella cheese, shredded
    1/2 cup red onion, sliced
    cooking spray

    1. Saute red onion in pan sprayed with cooking spray until soft and translucent.  Place in bowl and set aside.
    2. Using another pan (I used nonstick), place tortilla in dry pan over medium heat. Place 3/4 cup cheese and 1/2 the onion on the tortilla and top with another tortilla.  Cook for 2-3 minutes on each side until cheese is melted and tortilla is toasted. 
    3. Repeat with remaining ingredients for second quesadilla.
    4. Slice into wedges and serve with salsa, sour cream, guacamole or any of your favorite fixings.

    Serves 2 to 4

    Thank you for visiting Alida’s Kitchen!

    Filed Under: Recipes, vegetarian Tagged With: , ,