Portobello-Buffalo Burgers

Oh give me a meat...

That is healthy to eat...

That's as 'green' as it's lean on my plate...

Where seldom's injested

Corn or some drug not tested

And after, I don't gain no weight.

Ok, guys. But seriously. I am so glad that Oprah did her special today on the movie Food, Inc. and interviewed Michael Pollen, author of Omnivore's Dilemma and In Defense of Food. If you haven't watched the movie or read the books, the point is this: We need to start paying attention to what we are eating, what we are putting into our bodies, and where it is coming from. Michael's major point is that we can start 'casting our votes' on what we want in our grocery stores (and eventually, over time, drive prices down) by buying smarter choices. It's especially important to buy meat and dairy from organic farms...and even better, from local farmers at your farmer's market if available. Buffalo is a great choice for burger or taco night because it tastes just like beef, is very lean, and is typically raised in more favorable conditions than most of the beef available at supermarkets. Look for labels like "Certified Organic,"" Raised with No Antibiotics" (or something to that affect), and "Hormone-Free."

OK, blah blah blah. Are your eyes glazing over, Foodies?! Well, let me tell you--this burger may be healthy and eco-conscious...it is also incredibly delicious. My husband was licking the spatula! It has a tender texture and is packed with flavor from sauteed mushrooms, shallot, and garlic in the meat. If you're serving this with the Roasted Tomatoes, make sure to start them early! If desired, a little shaving of parmesan cheese gives this a nice tangy kick. (not shown)

1 portobello mushroom, gills scraped off, and chopped

1 shallot, minced

2 cloves garlic, minced

1 Tablespoon extra virgin olive oil

1 lb to 1 1/2 lb ground buffalo (use extra-lean beef if you can't find buffalo, aka bison)

salt and pepper

olive oil spray

4 buns, if desired

1. In a non-stick pan, heat the olive oil over medium heat. Add the shallot and garlic and sautee for 5 minutes, or until translucent and tender. Add portabello and cook until brown on edges and shrunken in size, another 5 minutes or so. Transfer to a food processor and puree. Remove lid and let cool completely.

2. When mushroom mixture is cool, add to the buffalo and mix gently with hands. Using your hands, score an X in the meat to measure four equal sections. Form each section into a patty.

3. Heat same skillet over medium heat and spray with cooking spray. When pan is hot, add patties and let cook 5 minutes. Flip and cook to desired doneness.

4. Serve on buns with roasted tomatoes.

Serves 4.

Printable version here.

Note to Jean: A Fish Lake Favorite. :)

Slow-Roasted Tomatoes

Have you ever abstained from sugar for a few days? Try it--you'll notice the natural sweetness in vegetables like never before. Slow-roasting tomatoes brings the sweetness to a whole new level--these wrinkly and salty jewels are like little bombs of melty candy. They do take a little time, but there is next to no prep work. I served them tonight over portabello-buffalo burgers (instead of sugar-packed ketchup), but they would also be delicious stuffed in a chicken breast, in an omelette, or chopped and mixed with brown rice or quinoa as a show-stopping side dish.

1 pint cherry or grape tomatoes

2 Tablespoons extra virgin olive oil

Pinch italian seasoning

salt and pepper

1. Preheat oven to 275 degrees.

2. Toss the tomatoes with the olive oil then sprinkle with italian seasoning, salt, and pepper.

Lay on a lined baking sheet.

3. Roast in the oven for one and a half hours. (1 1/2)

Printable version here.

Chicken, Bean, and Artichoke Chili

Today is the 1-Year Anniversary of the first blog post on Sex and the Souffle, the original food blog which is now a part of Haute Health. It was a Grilled Vegetable Chili, so today I've decided to give you a chili recipe that is a little more polished, attractive, and appealing...much like the blogs themselves! Enjoy!!!

2 Tablespoons canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 lb. dark chicken meat, ground
1 Tablespoon cumin
1 teaspoon dried oregano
A few grinds of fresh nutmeg (or about 1/8 teaspoon)
salt and pepper.
1 can garbanzo beans, drained and rinsed
1 can cannelini beans, drained and rinsed
1 can artichoke hearts, drained and chopped roughly
2 cups low-sodium chicken broth
1 cup tomatillo salsa
1 cup beer
1/2 cup cilantro, chopped (optional)
1/4 cup creme fraiche or low-fat sour cream (optional)

1. Put a large saucepan over medium heat and add oil. When oil is hot, add onions, a pinch of salt, and a few grinds of pepper, and cook for two minutes, stirring often.

2. Add garlic, cook for one minute, stirring often.

3. Add the chicken, cumin, oregano, nutmeg, another pinch of salt and a few grinds of pepper and cook until no longer pink, stirring occasionally.

4. Add the garbanzo beans, cannelini beans, and artichoke hearts. Stir. Add chicken broth, salsa, and beer. Stir together and add one last pinch of salt and a few grinds of pepper. Stir.

5. Bring to a boil. When the broth is boiling, reduce heat to low, stir, and let simmer for 30 minutes, stirring occasionally.

6. Test for seasoning. Adjust salt and pepper if necessary. Serve with chopped cilantro and a dollop of creme fraiche.

Serves 4.

Printable version here.

Healthy Minestrone

Happy New Year! If eating healthy is part of your New Years Resolution list, try making this soup this week. It's filling and delicious so it doesn't feel like diet food, but it's super healthy, loaded with vegetables, lean protein, and whole grains. One of my most favorite meals is soup and salad--especially for dinner, when you really don't need a large meal. Try a bowl of this with a nice side salad. Pretty soon, you'll forget why you were eating all those burgers, fries, and pizza when eating this way makes you feel so good. New Year, New You!

1 Tablespoon extra virgin olive oil
1 shallot, minced
2 leeks, washed well and sliced into half moons (use only tender parts)
2 cloves garlic, minced
3 carrots, peeled and chopped
4 celery stalks, chopped
1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 Tablespoon MSG-free chicken bouillon
1/2 Tablespoon dry Italian seasoning, rubbed in palm to release oils
1 can kidney beans, drained and rinsed
3/4 cup whole wheat elbow macaroni
salt and pepper
Parmesan cheese (optional)

1. Put a large pot over medium heat. Add oil and let heat for about 30 seconds. Add shallot, leeks, a pinch of salt, and a few grinds of pepper. Stir occasionally, cooking until shallots are translucent and leeks are limp. Add garlic, stirring occasionally, for about 30 seconds. (Make sure the garlic doesn't brown--if it starts to, just jump to the next step.)

2. Add carrots and cook for 1 minutes. Add the celery and green beans, cook for 30 seconds. Add a pinch of salt and a few grinds of pepper. Add the broth, the bouillon, and the Italian seasoning. Raise heat to high and bring to a boil, stirring occasionally. When the broth has reached a boil, reduce heat to medium-low and add beans. Let simmer 10 minutes. Add the macaroni and simmer until pasta is al dente (look at pasta packaging for time amounts). Taste and add salt and pepper if needed.

3. (Optional) With a microplane or fine grater, grate a little bit of parmesan cheese over the hot soup. Enjoy!


Serves 6-8.

Printable version here.

Slow-Cooker Moroccan Chicken

Do the days seem to get longer during the holidays? I mean, technically, I know they're shorter (at least in daylight hours) but they seem to drag on. I suppose that's due to the extras on the to do lists: shop for toys for the little ones, order the gloves online for dad, clean the house post-holiday party, send out Christmas cards, send out the Christmas cards I accidently forgot to send out a week ago, bake the fruitcake for Grandpa, search the internet for that perfect Secret Santa gift, etc. etc. etc. Not to mention all the normal, everyday things that don't stop just because it's December! My point? No, it's not to Scrooge-ify your December 17th....it's to explain why coming home to a fabulous meal ready and waiting is the best possible end to our crazy days this time of year. A friend had sent me a recipe for Moroccan chicken that is supposed to cook for about 30 minutes or so--and I thought, "Why not try this slow-cooker style?" So, I changed/added some ingredients, threw it all in a crock pot and crossed my fingers...Well, I'm happy to say it turned out great! And it's a nice change from the 5 chicken dishes that are already in rotation at your house. (It's OK...admit it...) Enjoy!

NOTE: The preserved lemon will have to be made at least a day ahead.

1 whole chicken, cut up OR buy 2 wings, 2 breasts, 2 legs, and 2 thighs with skin
2 Tablespoons extra virgin olive oil
1 Tablespoon Paprika
1 1/2 teaspoon cumin
1 teaspoon tumeric
1 teaspoon dried ginger
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 sweet potato, peeled and cut into 1-inch chunks*
2 zucchini, cut into 1-inch chunks (or about 15 baby zucchini)*
3 carrots, peeled and cut into 1-inch chunks*
2 cloves garlic, minced
1 Tablespoon preserved lemon***
3/4 cup green olives, pitted and sliced
1/2 cup chicken broth
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
Whole Wheat Cous-Cous/Brown Rice

***Preserved Lemon Recipe

*Amendment: These vegetables will be super soft...if you like yours more crisp-tender, just add them the last hour of cooking.

1. Combine spices, salt, and pepper. Sprinkle over chicken pieces.

2. In a large sautee pan, heat olive oil over medium heat. Add chicken pieces. Brown on both sides. (Just brown the skin--we are not looking to cook them here but just to give them a nice brown skin for flavor)

3. Place browned chicken in a crockpot. Add the vegetables and olives. Sprinkle garlic and preserved lemon over the chicken and vegetables. Add chicken broth. Gently with a wooden spoon.

4. Put the slow cooker on low for 6-8 hours (or high for 3-4).

5. When fully cooked, with a slotted spoon, remove all the chicken and vegetables from the container and place in a large bowl. Carefully pour accumulated juices into a gravy separator and pour out all the fat. Return reserved juices to the chicken and vegetables.

6. Prepare couscous or brown rice according to package directions. Serve chicken and vegetables over grains, and sprinkle with cilantro and parsley.

Serves 4.

Printable version here.

Best-Of Holiday Party Eats

Every year, we have a Holiday party with all of our friends. As with all things, there is always a learning curve...and at the beginning, I made the typical mistake as a novice hostess of making too many high-maintenance dishes that kept me 1) stressed and 2) in the kitchen. I have blocked out of my mind most of the mistakes I made...but for some reason, one particularly bad idea sticks in my mind. I decided that I would do mini crab cakes and pass them around. So, each batch, I'd roll the crab in the crumbs, fry them in the pan stovetop, plate, and serve. And of course, there were probably 5 rounds. I definitely played the martyr, sacrificing my experience of the party in order for everyone to call me the 'hostess with the mostess.' Well, as the years pass, I am more and more interested in having a good time and less and less interested in everyone's praise. Once you've been called Martha 10 times, the effect begins to weaken...

Don't get me wrong--I still put a ton of work into each and every party because it is important to me....but I do it on my time according to my schedule. I freeze cookies for a couple weeks before the party...and I serve lots of dishes that I can do during the day that need little attention last-minute.

So because I have not had the chance to blog lately due to putting in my cookie baking hours, I thought I'd share with you some of my go-to's every year. These dishes are delicious, easy, and sure to please--both you and your guests!

Grilled Cheese and Tomato Soup Station

I make the soup a day or two ahead of the party, and prep the sandwiches in the morning. I set up a panini press next to the stove and put a plate out of prepped grilled cheese sandwiches separated by sheets of waxed paper. I leave a cute note saying "Please help yourself to a grilled cheese" and provide tongs so they don't have to get their hands all buttery. They put the sandwich in the panini press themselves, and meanwhile, ladle themselves a cup of tomato soup. Small bowls, latte cups, or even mugs would work for that. Some years, I've also left out toppers like croutons, goldfish, basil, or cheese. By the time they're done ladling and topping their soup, their grilled cheese is ready for the eating. I have thought about not repeating this certain years, but people have objected--they say it's one of the things they look forward to the most! NO work for the hostess, casual so people feel comfortable, and super delicious. Win-win all around.

Tomato Recipe by Michael Chiarello, with notes by Suzanne
Food Network Recipe

1 (14-oz) can chopped tomatoes
3/4 cup extra virgin olive oil (I use less)
Salt and pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 Tablespoons butter
1/4 cup fresh basil leaves
1/2 cup heavy cream, optional (I don't put this in because the butter makes it plenty creamy)

Preheat oven to 450 degrees.

Strain the chopped canned tomatoes, reserving the juiced, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. (1/8 cup is plenty I think)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion, and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juiced, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream if using. Puree with a hand held immersion blender until smooth.

I made four times this recipe last year and ran out--this year I made six times and had about two cups left. It's something you'll want as leftovers, anyway, so my advice is to make more than you think you'll need.

Truffled Filet of Beef Sandwiches by Ina Garten, notes by Suzanne

1 1/2 to 2 pounds fillet of beef, trimmed and tied
1 Tablespoon unsalted butter at room temperature
Kosher salt and coarsely ground black pepper
2 French baguettes, 18-20 inches long
3 oz black truffle butter at room temperature
1 (2-oz) chunk good Parmesan cheese
Fresh baby arugula

Preheat oven to 500 degrees. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven and cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the filet about 1/4 inch thick.

Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.

Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.

OK--I totally misread this recipe!!! I tripled the recipe and bought all the appropriate amounts except truffle butter--I only bought 2 (3-oz) packages and ignored the other unsalted butter part. So, I smeared about 6 lbs of filet with 3 oz truffle butter, added the salt and pepper and roasted as directed. Then I used the other truffle butter to smear on the baguettes (I did run out but luckily I had unsalted butter and truffle salt to make up for it). All in all, though, a happy accident because it was outstanding. I can't say that it would not have been had I used regular unsalted butter to roast the beef, but I'm not arguing with that yummy goodness that came out of the oven. So, next time, I will just buy one more package of truffle butter but I'll continue roasting with the truffle butter because it was so delicious.

Roasted Almonds with Rosemary Fleur de Sel, provided by Epicurious.com, notes by Suzanne

If whole blanched almonds aren't available, substitute whole raw almonds with skin on.

Nonstick vegetable oil spray
1 large egg white
1 Tablespoon sugar
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons fleur de sel
1/4 teaspoon cayenne pepper
2 cups whole blanched almonds

Preheat the oven to 350 degrees. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar and whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes.**
Cool completely on sheet. (Can be made 1 day ahead. Cover, store at room temperature). Make two cups.

**For the past two years, I could not find blanched almonds so used regular raw almonds and for two years, I burnt my first batch! The cooking time is CUT IN HALF if you use the almonds with the skin...my rule of thumb: When I start to smell them, they're done.

Every year, I'll also do some no-prep or almost-no-prep stuff like shrimp cocktail, crudite, baked brie with crackers. People always like that stuff, it adds volume, and it's easy.

Some sweets that are always a hit:

Monster Cookies, recipe by Paula Deen, notes by Suzanne
Food Network Recipe

Serves 3 dozen.

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-oz jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate chips (aka M&M's)
1/2 cup chocolate chips
1/4 cup raisins, optional (I don't use)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins if using, baking soda, and oatmeal. Drop by Tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

These cookies spread so really stick to the Tablespoon measurement. Also, note that it says 12-oz jar of peanut butter (that's the stumpy little one).

Tipsy Turtle Bark, recipe provided by Epicurious.com, developed by Tracey Seaman, notes by Suzanne

Makes about 1 1/2 pounds.

2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 Tablespoon run, bourbon, or whisky (I use gold rum)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 lb high-quality semisweet chocolate, finely chopped

Preheat oven to 350 degrees. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.

In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.

In a medium bowl set over a saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.

Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4-1/2 inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.

Chop finished bark into irregular 1 1/2-inch chunks.

Store airtight at room temperature up to one month.

Tip: If omitting the alcohol, add an extra tablespoon of heavy cream.

Suzy and the Oven Saga: Tipsy Turtle Bark was the last of the 15 cookies/candies I made this year for the holiday party. I washed my Silpat mats in the sink, dried them, and them put them on the stovetop while I finished some other things. Well, actually, I kinda chucked them over there (gently--there was no fury in the toss), and I guess I did it at just the right angle because when I looked back, they weren't there. They had slipped back in the crack behind the oven next to the wall. The cabinet is on one side and the fridge is on the other--they were gone. Lost to the abyss where the missing socks and earring backs go to play. Well, that was no good, but life goes on....so I go to open the drawer underneath the oven where I keep my baking sheets, and it won't open. Evidently, I've stuffed it too full and one of the pans has somehow caught. No amount of me or my husband's prodding with various kitchen instruments could re-open it. So now I'm out my silpats and all my baking sheets! Luckily it was my last project--so I just used a pyrex but forgot to line it with parchment paper in my distraction. BIG mistake. Several of the pieces stuck to the glass, which made for some messy bark. Still tasted great, but this is such a pretty candy when done right. The moral of the story: 1) Don't throw your silpats; 2) Don't overstuff your oven drawer; 3) since you haven't thrown your silpats, USE them...or use parchment paper. One other thing--chocolate chips will NOT work for this. They have some weird stabilizing agent which does not allow them to melt correctly. The best chocolate I've found for this is Scharffen Berger Semi-Sweet bar.

Soft Molasses Cookies, from Kay Galbraith, published in the Cookie Book by Wisconsin Electricc, 1998, notes by Suzanne

1/2 cup unsalted butter, softened
1/ cup shortening
1 1/2 cups granulated sugar plus sugar for garnishing
1/2 cup dark molasses
2 eggs, lightly beaten
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

In large mixing bowl, cream butter and shortening until well mixed, 1-2 minutes. Add sugar and beat until light-colored and fluffy, about 3 minutes. Mix in molasses and eggs until smooth; set aside.

In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves, and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth.

Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar. Place 2 1/2-inches apart on greased cookie sheets. Bake at 350 degrees for about 11 minutes. Remove from sheets to wire rack to cool completely. Store in tightly-covered container. Makes about 4 dozen cookies.

I try to ignore the fact that these have shortening in them. Also, I dip them in Turbinado sugar instead of regular granulated sugar.

Red Velvet Whoopie Pies with Peppermint Filling, from 2009 Christmas Cookies magazine by Better Homes and Gardens Special Interest Publications

1/2 cup butter, softened
1 cup packed brown sugar
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 1-oz bottle red food coloring
Peppermint Cream Cheese Filling
Striped round peppermint candies, crushed (optional)

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each additional just until combined. Stir in red food coloring.

2. Spoon dough from a rounded measuring teaspoon 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7-9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. transfer cookies to a wire rack; let cool.

3. Spread Peppermint and Cream Cheese Filling on flat sides of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

4. If desired, before serving, sprinkle each cookie with the finely chopped peppermint candies. Serve cookies immediately. Makes about 40 sandwich cookies.

Peppermint and Cream Cheese Filling

2 (3-oz) cream cheese, softened
3 Tablespoons unsalted butter, softened
1/2 teaspoon peppermint extract.
3 cups powdered sugar.
Milk

In a large bowl, combine cream cheese, butter, and extract. Beat with an electric mixer on medium-low to medium speed until light and fluffy. Gradually beat in sugar. Add milk, 1 teaspoon at a time, to make a filling of spreading consistency.

To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Let cookies stand at room temperature for 15 minutes before serving. Sprinkle with peppermint candies, if desired.

This recipe makes a lot of frosting--chances are you will have extra. Maybe buy some chocolate wafers and make peppermint oreos? Mmmmm.

Printable version here.

Garlic and Herb Marinated Chicken Breast with Sauteed Red Pepper and Asparagus

Chicken breast recipes are the most searched for recipes on the internet--and for good reason. They're filling, healthy, and easy--and everyone likes them. Well, I know this one girl who doesn't like chicken but, frankly, that's weird. :)

Besides the marinading, this whole meal takes about 15 minutes to make. So, it's perfect for a weekday night or when you just want something healthy and easy for dinner. I guarantee you will be surprised by how much flavor you can impart to a chicken breasts using garlic, herbs, and lemon instead of fats or sugars. This meal will become a staple in your household--it is in mine!

2 large chicken breasts, trimmed of fat
1 large clove garlic, minced
1 Tablespoon each of parsley, thyme, and oregano, chopped
2 lemons, juiced
3 Tablespoons olive oil, divided
salt and pepper
1 red pepper, cut into 1-inch pieces
1 bunch asparagus, cut into 1-inch pieces

1. Put the chicken breasts between two pieces of parchment or wax paper. Pound to half inch thickness, and cut each breast in half.

2. In a large freezer bag, combine garlic, chopped herbs, lemon juice, and 2 Tablespoons olive oil. Add chicken and move around so that the breasts are immersed in the marinade. Put in fridge for 1 hour. (You can push this to 2 but the juice of the lemon will start to 'cook' the chicken, which will alter the texture, so don't leave it too long).

3. Preheat the grill to Medium-High. When hot, remove chicken from marinade and salt and pepper both sides. Put on the grill and don't move it around.

4. Meanwhile, add remaining 1 Tablespoon olive oil to a large sautee pan over medium-high heat. When the oil is glistening, add the vegetables and cook, stirring often, until tender-crisp--about 5 minutes. Meanwhile, flip the chicken and finish cooking on the grill.

5. When chicken breast are done (juices run clear), take off the grill and let sit for a couple minutes. Serve with asparagus and red peppers.

Serves 4.

Printable version here.