Easy, Healthy Chicken Dinner

There's you. There's some chicken breast. There are some sweet potatoes that have been sitting for a week on the counter, and there are some green vegetables in the fridge that need some attention before they are past their prime. Plus you don't feel like going to the grocery store. That was my experience this evening, and I'm so glad that I decided to spend a half hour cooking instead of shopping because I created an easy and really nice meal for myself at home. The techniques are here--substitute regular potatoes, butternut squash, or carrots. Substitute fish or pork for the chicken. And substitute any vegetable for the green beans. Play with spices that you like--you can take it in an Asian direction with a nice Teriyaki marinade. Or Moroccan, Indian, or Mexican with those flavor profiles. Play! Have fun! That's what it's all about anyway.

4 boneless, skinless chicken breasts, trimmed

1 lemon, zested and juiced

Extra virgin olive oil

2 cloves garlic, minced

2 sprigs fresh rosemary, half minced

6 garlic cloves, peeled and left whole

2 large or 4 small sweet potatoes

Lawry's seasoning salt

Bunch green beans, trimmed

1. Preheat oven to 500 degrees.

2. In a medium bowl, combine lemon zest, lemon juice and equal part olive oil, minced garlic, and minced rosemary. Add chicken breasts and set aside to marinade.

3. Cut sweet potatoes into large chunks. Set into large bowl. Add whole garlic cloves. Add 1 Tablespoons olive oil, toss to coat. Spread out onto baking sheet and sprinkle with Lawry's. Ad the rest of the rosemary. Put in oven. (Note time...after 10 minutes, reduce heat to 400 degrees)

4. Heat a large pan over high heat with 1 Tablespoons olive oil. Take chicken out of marinade and blot dry. Sprinkle salt and pepper on both sides. Add to hot pan and do not move around. Meanwhile, toss the green beans with a teaspoon of olive oil, salt and pepper. After 2 minutes (or when browned), flip chicken, add green beans to pan, and place pan in oven. (If your pan has a wooden handle, wrap with foil). Finish cooking chicken in oven, 5-15 minutes depending on thickness of chicken breasts.

5. Plate and enjoy.

Serves 4.

Printable version here.

Crispy Crushed Potatoes

Syracuse, New York. 1999. My typical day started with a bagel, dry, as I rushed to class in the sleet and snow. After a few hours of class, I'd be hungry again, so I'd usually order a turkey sandwich, light on the mayo, with maybe a bag or pretzels on the side. For a snack, perhaps some Snack Wells cookies or some microwave popcorn covered in fat-free, canary yellow who-knows-what. Then for dinner, a big bowl of spaghetti with fat-free marinara. No wonder I screamed at the scale for 'lying to me' and one boy described me as 'under-the-radar attractive.'

As all of us who fell victim to the low-fat craze know, you can't always believe the hype. Which brings me to the poor, forgotten potato. For years, Atkins-era on, I demonized the potato (unless I was 'cheating' with French Fries.) I capitalize French Fries because they deserve our respect due to their deliciousness.

But the thought of cooking a potato in my kitchen was ridiculous to me.

Of course, some of us have to learn lessons the hard way. Although low-carb was effective, it was not sustainable. Nor healthy, I might add. Carbs are important for digestion, brain function, and blah blah blah. You don't care about that anyway. You want to eat carbs and I support you in that, my potato-loving friend.

So have two or three fingerlings with dinner! And if you make them this way, you won't even feel like cheating next time your girlfriend orders a side of fries.

OK, I'm lying. You'll still cheat but now you can get the crunchy, salty, creamy taste of fries at home, in your comfy pants, and not feel the leering stare of the creepy guy at the bar. Enjoy!

1 lb fingerling potatoes

extra virgin olive oil

salt and pepper

1. Preheat oven to 450 degrees.

2. Bring a pot of salted water to a boil. Drop in the potatoes and cook until they are soft enough to be crushed but nowhere near mashed potato consistency.

3. Drain the potatoes and dry with a towel. Lay on baking sheet (use a Silpat or parchment paper for easy clean-up) and smash with the bottom of a glass. Tip: I spray the bottom of the glass with a little olive oil or PAM before I smash each potato. You want to keep the potato in tact, so don't get overzealous here.

4. Drizzle half a teaspoon of oil on each potato and rub it around with your fingers so the whole top is coated. Sprinkle with salt and pepper.

5. Bake til golden and crispy.

Serves 4.

Printable version here.

Spring Salad

Tra-La! It's May! The Lusty Month of May! As I make my way around the Santa Monica Farmer's Market, I have Julie Andrews stuck in my head, singing this, and the bounty at the market right now sure is lusty. I came unprepared with one eco-bag, intending to buy "only a couple things." Forty dollars and fifteen pounds later, I'm lugging this bag up eight flights of stairs in the parking lot...but I don't care because I have bought a 'libelous display' of fruits and veggies and I am stoked to create something fresh, colorful, and healthy for dinner tonight. I'm thinking of all the creative things I can do with my fava beans, tangelos, purple asparagus, haricot verts, and butter lettuce. Ultimately, though, I don't want to hide the flavor of any of these gems! The beauty of a fresh, seasonal vegetable is that asparagus tastes more asparagus-y, and favas taste more fava-lous, and tangelos are tangel-icious! So, I just made this simple salad which showcases the ingredients for all the lusty freshness they have to offer. Happy May, Maidens and Lads.

1 cup shelled fava beans (about 1 lb shelled favas)*

1/2 lb haricot verts or green beans, trimmed

1 lb asparagus (any color), trimmed**

1-2 tangelos (substitute tangerine or orange), segmented

1 lemon, zested and juiced

extra virgin olive oil

salt

Butter lettuce, 1 large head or 2 small heads, rinsed and dried

1. Bring a pot of water to a boil over high heat. While water is heating, prepare an ice bath by putting lots of ice into a big bowl with cold water.

2. When boiling, put asparagus into water. (If it comes with a rubber band, that can go in the water which will make it easier to take the asparagus out). Cook for 2 minutes, remove asparagus with slotted spoon and plunge directly into ice bath to stop cooking. Repeat with haricot verts and fava beans.

3. When all the vegetables have cooled, drain the vegetables in a colander and dry using a salad spinner or towels. Cut the asparagus and green beans into one inch pieces and put in a medium bowl. Shell the fava beans, removing the white casing and add the bright green fava to the bowl with the green beans and asparagus. Add segmented tangelo or orange.

4. In a small tupperware container, add lemon juice. Add a generous pinch of salt and dissolve the salt in the lemon juice. Add zest of half the lemon, discarding the remaining zest. Then add equal parts (more or less to taste) olive oil. Close lid and shake vigorously to emulsify. Pour 3/4 of vinaigrette over bean mixture and toss gently.

5. Lay lettuce on plate. Dress with the remaining vinaigrette. Top with the bean mixture. Adjust seasoning to taste.

Makes 4.

Printable version here.

Asian Turkey Burgers

I think it's so funny when people call me a Chef. Come on, a Chef? A Chef can cut a perfect brunoise! A Chef knows the proportions of a perfect Hollandaise and could do it blindfolded! A Chef can take an egg, some nougat, and a little pickle juice and make something delicious out of it! I am just a home cook. I love to do it and from time to time, I stumble across a successful dish which I like to share with you. Now that you are sufficiently convinced of my culinary humility, I have to tell you: THIS IS THE BEST TURKEY BURGER I HAVE EVER EATEN. I mean, it's gooooood. I attribute 75% of that to just dumb luck, but for whatever reason, the turkey burger gods visited my kitchen today and took pity on this Giada wannabe. So do it up with a little steamed broccoli and some brown rice for a rockin' weeknight meal. A Votre Sante!

1 lb ground white turkey meat

1 medium zucchini, grated

1/4 cup shredded carrot, steamed until soft (microwave with a little water or cook on stovetop) and cooled

1 clove garlic, minced

1 Tablespoon almond butter

2 teaspoons tamari or soy sauce

1/2 teaspoon toasted sesame oil

large pinch salt

dash cayenne pepper

fresh ground pepper

Cilantro (optional)

Sesame seeds (optional)

1. Preheat oven to 400 degrees.

2. Combine all ingredients in bowl, mixing til combined but not overmixing.

3. Score meat into four sections using your finger or a knife.

4. Heat a nonstick pan over high heat with 1 Tablespoon canola oil. Form four patties with hands (warning--this mixture will be very sticky!) and drop into hot oil in pan. Cook the burgers for a few minutes, then flip. Immediately put the pan into the oven (if your pan has a wooden handle, wrap it in tin foil) and cook until internal temperature reads 160 degrees, 5-10 minutes depending on thickness of burger.

5. Using a potholder, remove pan from oven. (Helpful hint learned the hard way by your recipe writer: Put the potholder onto the handle of the pan so you don't forget that it's hot and grab it!) Take burgers off pan and let rest on cutting board or plates for 5 minutes. Garnish with cilantro and sesame seeds, if desired.

Serves 4.

Printable version here.

Rainbow Slaw

Feeling a little 'under the weather' today, so I thought I'd treat myself to a super healthy dinner. A great rule to live (and eat) by is to 'Eat the Rainbow', meaning eat as many different colored foods as possible, as each color food offers different vitamins and minerals. I added some raw seeds for texture, flavor, protein, and fiber. The dill gives it that musty, earthy taste and the mint gives it a fresh, zingy flavor. The sweet lemony dressing pulls it all together. I hope you'll try this--you might even forget you're eating healthy as you're stuffing this crunchy slaw into your mouth!

1/2 head of red cabbage, thinly sliced/shredded

1/2 cup shredded carrots

1/2 head dinosaur kale, thinly sliced

small handful chia seeds

small handful raw pepitas

small handful raw sunflower seeds

2 Tablespoons minced dill

2 Tablespoons minced mint

1 1/2 teaspoons raw agave nectar

2 Tablespoons apple cider vinegar

juice of two lemons

splash red wine vinegar

pinch salt and pepper

1/4 cup extra virgin olive oil

1. Combine vegetables, seeds, and herbs in a large bowl.

2. In a small bowl, whisk together the agave, vinegars, lemon juice, salt and pepper. While whisking, drizzle olive oil into vinegar mixture to emulsify. Pour over salad.

3. Toss, adjust salt and pepper as desired, and enjoy!

Serves 4.

Printable version here.

Greatest Hits!

Here are the recipes that I consider the 'Greatest Hits' so far. Enjoy!

Slow-Roasted Moroccan Chicken

Grilled Chicken with Suzy's Summer Succotash

Seared Salmon with Blood Orange Beurre Rouge

Apricot and Feta-Stuffed Pork Tenderloin with Orange-Brandy Sauce

Sesame Scallops with Blood Orange and Avocado Salsa

Chicken, Bean, and Artichoke Chili

Portobello-Buffalo Burgers

Banana Leaf-Steamed Salmon with Citrus Pesto

Pineapple Stuffed Chicken Breast

Lemon-Blueberry Bars

Game Day Apple Bars

Christmas Cookies Galore!!!

Last night, we had our annual Christmas party. It was a great time and the dessert table was a hit. I included the Monster Cookies, Tipsy Turtle Bark, Red Velvet Peppermint Whoopie Pies, and Sugar Cut-Outs that I did last year. (You will also find, in that link, the tried-and-true favorites like Tomato Soup, Truffled Beef Sandwiches, and Rosemary Almonds). Every year, I throw out the cookies that weren't total successes and add in some new ones. I'm happy to report that this year's cookies were all pretty darn good, so I wanted to share them with YOU! I hope that you will make and enjoy these cookies and then cleanse with me in the New Year!!

Strawberry Shortbread, Adapted from Christmas Cookies Magazine, 2007

Prep: 45 min, Bake 12 min per batch, Freeze 1 hr

2 T strawberry preserves

1 cup butter, softened

1/2 teaspoon almond extract

2 2/3 cups all-purpose flour

1/2 cup granulated sugar

1/8 teaspoon salt

Strawberry Glaze:

1 T strawberry preserves

2 cups powdered sugar

1(+) Tablespoon milk

Coarse sugar (optional)...I used pink

1. Snip any large pieces of fruit in the strawberry preserves. Beat butter, strawberry preserves, and almond extract in a large bowl with an electric mixer on medium speed until well combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch log. Wrap and freeze for 1-2 hrs or until firm.

2. Preheat oven to 325 degrees. Stir together flour, granulated sugar, and salt in a large bowl. Add butter mixture, breaking or cutting log if necessary to fit in bowl. Cut butter mixture into flour mixture with a pastry blender until mixture starts to cling together. Knead dough until smooth; form dough into a ball.

NOTE: Here is where I started to have trouble with this recipe--my dough wouldn't hold together so instead of trying to force it, I just patted the mixture I had into a pan (I used 8x8 which made for pretty thick cookies...might do a rectangular pan next time), baked and then while soft, cut them into little Christmas-shaped cookies. You could also just cut into squares or triangles.

3. (This is the rest of the recipe which I did not follow, see note above). Divide dough in half. Roll each portion of dough to a 1/4-inch thickness on a lightly floured surface. Cut out dough rounds with a scalloped 1 1/2-2-inch cookie cutter. Place cutouts 1 inch apart in ungreased cookie sheets.

4. Bake in a preheated oven for 12-16 minutes or until edges start to brown. Transfer cookies to wire racks and cool completely. Spread tops of cookies with Strawberry glaze; if desired, sprinkle with course sugar. Let stand until set. Makes about fifty-four 2-inch cookies or seventy-six 1 1/2-inch cookies.

Strawberry Glaze

Microwave 1 T strawberry preserves in a medium microwave-safe bowl on 50 percent power for 3-0 seconds or until melted; snip any large pieces in the preserves. Stir in 2 cups powdered sugar and 1 Tablespoon milk using a wire whisk. Stir in enough additional milk, 1 teaspoon at a time, to make a smooth glaze of spreading consistency. Makes about 2/3 cup.

To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

Rosemary Shortbread, Adapted from Rustic Kitchen Blog

Note: If herbs in desserts is new for you, I really encourage you to try this recipe. It is unbelievably good.

Makes 16 triangles

1/2 cup (1 stick) unsalted butter, room temp

1/4 cup sugar

1 teaspoon coarse sea salt, plus extra for sprinkling (I put pink Himalayan salt in the cookies and sprinkled with kosher salt)

1 to 1 1/2 Tablespoons minced fresh rosemary, plus extra for sprinkling

1 cup all-purpose flour

Preheat to 325 degrees. Stir together butter, sugar, and salt, then stir in rosemary. Mix in half the flour, then add remaining flour and combine. Press into an 8-inch square pan and the sprinkle with a little extra rosemary and course salt. Bake until lightly golden around the edges, about 20-25 minutes. Remove from the oven and immediately cut into triangles. Cool for 5 minutes in the pan, then transfer to a cooling rack.

Raspberry Lemon Thumbprint Cookies, Adapted from Emeril Lagasse on www.foodnetwork.com

Prep time: 15 minutes, Cook time: 20 min, Serves 4 dozen (more like 3)

1/2 c raspberry jam or jelly

1 Tablespoon Chambord or kirsch (I left this out because I didn't have any but I would use)

2 1/4 c all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 sticks butter at room temp

2/3 c sugar

2 large egg yolks

1 Tablespoon finely grated lemon zest

1 Tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Put down parchment or Silpat on baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Pinch off dough to form 1-inch balls. Place on prepared baking sheets, 1 inch apart. Use your floured index finger to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. (I put the jam in the microwave for 20 seconds which made them a lot easier to fill). Bake until golden brown, about 20 min.

Transfer to wire racks to cook completely.

M&M Pretzel Bundles, a good one for kids...

Melt 1 3/4 cup chocolate (I used half Dove and half semi-sweet Ghiradelli chocolate chips) over a double-broiler or at half-power in microwave. Stir in broken pretzel sticks (about half a large bag). Put Tablepoon-sized clumps on parchment paper and top with some red and green M&Ms.

Mexican Hot Chocolate Balls, from Christmas Cookies Magazine, 2007

1 cup butter

1 1/4 cup powdered sugar

1/2 cup unsweeted cocoa powder

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 cup toasted pecans, finely chopped

1. Toast pecans in a 325 oven for 8-10 minutes. Cool and chop. Leave the oven on.

2. Beat butter in a large mixing bowl with an electric mixer on medium high to high speed for 30 seconds. Beat in 1/2 cup of powdered sugar, 1/4 cup cocoa powder, and vanilla until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, 1/2 teaspoon cinnamon, and pecans.

3. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased baking sheet. Bake in preheated oven for 18-20 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.

4. Combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa powder, and remaining 1/2 teaspoon cinnamon mixture in a small bowl. Roll cooled cookies in mixture. Makes 48.

To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temp for up to 3 days or freeze up to 3 months. Thaw cookies, if frozen, before serving.

Coconut Candy Bars AKA Homemade Almond Joys, from Christmas Cookies Magazine 2007, also known as The Bars Suzanne will Live to Regret because She Can't Stop Eating Them They're So Good

2 cup graham cracker crumbs

1 1/2 cup whole almonds, toasted*

1/3 cup packed brown sugar

2/3 c butter, melted

1 14-oz package flaked coconut

1 14-oz can (1 1/4 cup) sweetened condensed milk

18 oz dark chocolate pieces, melted**

1. Preheat oven to 350 degrees. For crust, place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food procesor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture on bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 min.

2. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 min.

3. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set). Cut into bars. Makes 36.

Note*- To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350 degree oven for 5-10 minutes or until nuts are slightly golden brown, stirring once or twice.

Note**-To melt dark chocolate pieces, place chocolate pieces in a medium microwave-safe bowl. Microwave on 50% power for 3 minutes or until mixture is melted and smooth, stirring once or twice.

To Store: Place bars in a single layer in an airtight container; cover. Refrigerate for up to 1 week or freeze for up to 3 months.

Printable version here.