Chicken Enchilada Pasta

I've been trying to eat healthier these days. It's actually been fun searching for healthy recipes via the web and planning my meals throughout the week. I have allowed myself a cheat meal every saturday night so I can still enjoy those not so healthy comfort meals.

I got this recipe from my friend Beth via pinterest. It was so stinking delicious. It was definitely worth the yummy calories that went with it. Jason loved it too!

Friday Night Dinner

Barbeque chicken caramelized red onions with scallion skillet flatbread.

I made this flatbread recipe from Whole Living. It was a great healthy bread alternative.

Almond Coconut Curry Chicken

Last night for dinner I made a chicken dish inspired by this recipe from Whole Living. I didn't have some of the ingredients so I used what I had and it came out awesome. I'm thinking that my recipe might have even been better than the inspiration recipe.

Instead of the Almond milk I used a can of lite coconut milk. I added a 1/4 cup of almonds to a food processor and 2 tablespoons of shredded coconut along with the coconut milk and blitzed away. I used boneless skinless chicken breast instead of thighs cut into chunks and sauted the chicken along with the onions added the milk mixture and the rest of the ingredients that is in the inspiration recipe. I didn't have slivered almonds but I had whole ones that I broke up and sprinkled on top. I served it over rice. It looks like a big pile of poop but it was yummy!

I'm Back!!!

Yup, It's been way too long. I could sit here and write down lots of excuses why I have not blogged in a very long time, but why bother! I'm back baby! I really hope to get my creative juices flowing again.

I'm trying to be healthy and lose weight once again, yup, been too long since I've done that as well.... So, I am going to cook healthy recipes taken from some of my favorite websites, blogs and health magazines and share them with you.

Last night I made Pork Chops with Apples and Thyme. It was absolutely delicious! I forgot to take a picture so I took this one from the recipe.

My last project that was this blanket for my friends baby girl Clara.

Hope to be back soon with other recipes and things I've created!

Almond Butter

A couple weeks ago I was making a chicken dish and the recipe called for almond butter. I didn't want to go to the store and spend a fortune on almond butter, so I decided to make some since I had almonds in the pantry.

It was really easy, just takes a little patience.

Toast your almonds until lightly fragrant.

Put toasted almonds in food processor, blend until smooth

It takes a good 5 minutes. You'll think it will never

be smooth, but it does happen, I promise.

I uses slivered almonds because that's what I had, but you can

use whole almonds, it will probably take around 10 minutes.

Add a little sea salt to taste, then your done!

YUM!

I am excited about making all kinds of nut butters.....

the possibilities are endless. I'm thinking of a walnut/hazelnut with cinnamon and cardamom.

Pecan with cinnamon and brown sugar, pistachio and sea salt, pumpkin maple and chocolate!

I could go on and on. Anyone have any great combinations that they would want to try?

Pizza Party

Sunday night I made pizzas

for something yummy to

eat while watching the

Oscars.

Last week I watched an episode of

"Best thing I ever ate"

on Food network

and they were featuring

favorite pizzas.

I took a couple ideas from

some of the chefs that were

featured.

Instead of a traditional pizza dough

I made a Naan bread dough and grilled

it first.

One of them had thinly sliced

Yukon gold potatoes with a garlic

sauce. The other one had fresh

Parmesan cheese, thinly sliced

red onions and pistachios with

drizzle of olive oil. That one was to

was so unique and very tasty. The other one I made was

diced tomatoes with fresh mozzarella

and basil.

Homemade bagels

A couple weeks ago I made bagels for a friends breakfast party. They were absolutely delicious!

I used this recipe. I also made "french toast" flavor.

Bacon Shallot and Gouda Souffle.

This is the first attempt on making a souffle and it came out delicious. It could have looked better if I owned and used a traditional souffle dish. But it was scrumptious!

I used a basic souffle recipe for the base and added my own goodness.

The recipe is at the end of this post.

Gather and prep ingredients.

Butter dish then coat with fresh bread crumbs and parm cheese

Melt butter and add flour to make a roux.

Add milk. Combine and bring simmer and stir till it's thick.

Beat egg whites until peaks form.

Add spices and such.

Add egg yokes.

Transfer into bowl, let cool for a few minutes.

Add the rest of the goodness.

Combine whites.

Pour into a souffle bowl, or in my case whatever will work.

Cook until it's nice and brown on the top and puffy.

Scoop that deliciousness onto a plate and enjoy with a couple

slices of a fresh baguette. Yum!!

INGREDIENTS

1. 4 tablespoons unsalted butter, plus softened butter for brushing
2. 1/4 cup freshly grated Parmigiano-Reggiano cheese
3. 1/4 cup fresh toasted bread crumbs
4. 1/4 cup plus 2 tablespoons all-purpose flour
5. 1 1/2 cups milk
6. 3/4 teaspoon salt
7. 1/4 teaspoon cayenne
8. 1 teaspoon of a blend of parisian spices
9. 6 slices of bacon
10. 2 sliced shallots
11. 6 large eggs, separated
12. 6 ounces shredded aged Gouda
13. 1/2 teaspoon cream of tartar

DIRECTIONS

1. Preheat the oven to 375° and brush 8-cup ramekin with butter. Lightly coat the Parmigiano-Reggiano and bread crumbs and set them on a sturdy baking sheet.
2. Saute bacon then shallots until caramelized.
3. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenneand parisian spices. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, bacon and shallots.
4. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
5. Spoon the soufflé mixture into the ramekin filling it to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 35-40 minutes. Serve immediately.

I got my basic souffle recipe from Food and wine and then made it my own.

Some tasty treats for Easter

The cupcakes were perfect for the kiddos. I got the recipe from the famous "Magnolia Bakery" in NYC. It was vanilla cake with old fashion buttercream frosting.

I even made the cute little apple blossom flower candies for the decoration. I learned how to make those last week at my Cake decorating class.

This cake was probably the best tasting I have ever had.

If you like lemon you will be a huge fan. I think this recipe would also make amazing cupcakes.

Chicken Pad Thai

I made this tasty meal a couple night ago.

It was yummy.

Some good grub

Pasta and Chicken with Lemon and Thyme Sauce

I made this last night for dinner and it was yummo.

I came up wit the recipe myself.

1 large shallot finely diced

2 large cloves of garlic smashed and chopped

1 1/2 tablespoon fresh thyme

1/2 cup of sherry

1 cup fat free low sodium chicken broth or stock

1/4 cup of cream or half and half

1/2 cup fresh grated Parmesan cheese

zest of a lemon

1/4 cup of fresh lemon juice

Olive oil

butter

flour for dusting (seasoned with spices)

chicken (boneless)

pasta (any type)

For Chicken:

How ever much chicken you want to make is up to you...

*Take chicken and pound flat so it's about and inch or so thick and even.

* In a saute pan add about a tablespoon of olive oil and butter and heat on high. (I like the two mixed, the butter gives it nice flavor)

*while your pan is heating, dust chicken with a seasoned flour (whatever spices you want)

I used salt, lemon pepper, garlic powder and thyme.

*When oil and butter is heated add chicken and lightly brown on both sides. (the chicken should cook pretty fast because it is thin)

*When chicken is done, I put it in my oven on warmer so it stays warm.

For Sauce:

*In a saute pan on medium heat add 1/2 tablespoon of olive oil and tablespoon of butter.

*Saute shallot, garlic, thyme for a few minutes until shallots are translucent.

*Then add sherry and chicken broth, let simmer for a few minutes.

*Then add cream and cheese and let simmer and thicken for a few minutes.

*Lastly add lemon juice and zest.

Boil pasta and drain.

Add most of the sauce to the cooked pasta reserving a little for the chicken.

Drizzle left over sauce on top of chicken.

Hope you try and enjoy it.

Sorry about the directions. Not very good a explaining what I did!

If yo have any questions please feel free to leave comment.

Grapefruit Goodness

The other day I saw that grapefruits were on sale and I was really craving a refreshing fruit juice. So, I bought some grapefruits, rosemary, and some sparkling water to make this luscious concoction.

First, I squeezed about 6 grapefruits, strained into a canister, then I took a whole pack of rosemary and pounded the steams with the back of my carving knife to release the aromas. Then added the rosemary to the grapefruit. I then put the juice in refrigerator to let steep for a couple hours. In the meantime, I made a quick simple syrup using a 1/4 a cup of pure cane sugar and a 1/4 cup of water, bring to a boil until the sugar dissolves, let cool then add to grapefruit juice.

Finally I filled a glass with ice and poured half the glass with the sparkling water then the rest with the tasty juice. It definitely quenched my craving.

Mini French Breakfast Muffins

I know the picture Isn't that great, but these muffins are to die for. Not too sweet but perfect to fulfill your sweet tooth. I got this recipe from THIS blog. I'm going to make more for Jason's Christmas party at work and Christmas Eve.

In the recipe it calls to sprinkle cinnamon sugar when done baking, I did that but also made a sugar glaze that really made them perfect. I think the next time I am going to add lots of lemon to the glaze so it has a lemony flavor. Yeah, good idea.

I advise everyone to try this recipe!!!!!