Grilled Recipes Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette. Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads. This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother's Day. She liked everything except the avocado and baby greens, but ate all the shrimp, oranges and fennel, go figure!
Spiced Chipotle Honey Chicken with Sweet Potatoes I have been reading the most fabulous book. In the Kitchen with a Good Appetite is by Melissa Clark, author of "A Good Appetite" for The New York Times. I already loved her column, so I have been lusting after this book for quite some time. So the writing is superb, but the recipes are even better. I started with the Spiced Chipotle Honey Chicken with Sweet Potatoes. I've already made a few other recipes from this book, and I can't wait to make and share many more! One Year Ago: Sausage Stuffed MushroomsSpiced Chipotle Honey Chicken Breasts with Sweet Potatoesadapted from In the Kitchen with a Good Appetite, by Melissa Clark serves 6 In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Stir the potatoes. Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro.
Chicken Enchilada Stuffed Zucchini Boats A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta! A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit I've been thinking up new stuffing ideas, when it hit me... naked enchiladas! If you've been following my blog for a while, you probably know how much I LOVE enchiladas. This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and yes, yellow squash would also work well. A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week, you can click here for the method. Ingredients: For the enchilada sauce: Directions: For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. For the Zucchini Boats: Bring a large pot of water to boil.
Butternut Squash & Chicken Mash I know, I know… I must sound pretty redundant, don’t I? It seems like every other day, I have a new favorite food. Or recipe. And every single time, I make it sound like it’s the most delicious thing on the surface of the earth and that I want to eat noting but that particular food for the rest of my life… Until, a few days later, I come up with a new exceptionally great dish and make that one my new ultimate favourite. When that happens, I usually pretty much completely forget about the previous one, until maybe I stumble upon a picture of it and then start to miss it big time. But more often than not, after the initial idyll is over, I just plain end up never making said dish ever again. There are far too many NEW dishes to try out there for me to dwell on a few that I once found so irresistibly delicious. Thank goodness I am not like that with men! But I digress again! Let’s get back to this absolutely delicious mash that was just awarded the title of “favorite of the moment”. Notes
Coconut Chicken Fingers with Tamarind Ketchup Posted on May 17, 2013 | 11 comments I don’t have children, but I have lots of friends who do and I know how challenging preparing meals for picky eaters can be. This recipe for coconut chicken fingers with tangy tamarind ketchup is the ultimate solution since it’s as adult-friendly as it is kid-friendly. Instead of the typical breadcrumbs, these homemade chicken fingers are coated in a mixture of ground coconut and flax seeds for a healthy, tasty, gluten free twist on an old standby. In addition to picky eaters, these are also perfect for kids with a gluten intolerance or wheat allergy who miss traditional chicken fingers. I fried the coconut chicken fingers in the same fashion that my father used to make chicken cutlets for us, but you could also bake them for an even healthier option. For this week’s blog hop, I want to see your very favorite kid-friendly recipes, from homemade baby food to your fail-safe mac and cheese. Coconut Chicken Fingers with Tamarind Ketchup Recipe Type: Entree