Buffalo Chicken Salad

Courtesy of Plated Perfection
(Chicken seasoning courtesy of Cooking Light)


I have a serious obsession with buffalo chicken. My love affair is more with the sauce itself, but buffalo chicken is one of my favorite foods ever. Anyone that knows me can attest to that! I had some chicken thighs to use up and was craving buffalo sauce and ranch dressing (one of the best matches ever made). I thought I'd give this a shot. The recipe was originally just for the buffalo chicken thighs, but I decided to just make a salad with it. It was DELICIOUS. Definitely give this a shot! 

Ingredients
6 tb all-purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground cayenne red pepper
8 chicken thighs, skinless and boneless
3 tb hot sauce (I used Frank's)
1 tb butter
1/4 cup shredded cheddar cheese (or whichever cheese you prefer)
Ranch Dressing (to serve with the salad)
Lettuce for salad (I used butter lettuce) 

Directions
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a baking dish. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend.
4. Top salad with the cheddar cheese, one chicken thigh, and drizzle the buffalo sauce on top of the salad. Serve with Ranch.

 

Baked Eggs with Tomato Sauce

Courtesy of Plated Perfection

I love tomato sauce and am usually looking for any excuse to eat it. I do like to make my own sauce usually, but there are two brands that I absolutely love: Rao's (my FAVORITE Italian restaurant) and San Marzano.  I had some San Marzano on hand, so thought I'd toss it into breakfast! I also got to use the cutest baking dish ever - which was a gift years ago from my friend Sarah. Try this out, it's delicious and absurdly easy to make!

Ingredients
1 egg
1/4 cup tomato sauce
1 basil leaf, chiffonade style
2 tb fresh grated parmesan cheese
salt and pepper
1-2 slices toast (I used sourdough)
dash of garlic powder (I used garlic powder with parsley)
1 tsp olive oil, to brush on the toast

Directions
Preheat oven to 425 degrees. Spoon 1/4 cup tomato sauce into the ramekin (or small dish). Top with half of the parmesan cheese and the basil. Crack one egg on top. Top with a dash of salt and pepper. Bake for approximately 12 minutes until the white develops and the yolk starts to set (to your preference). In the meantime, brush the olive oil on the bread and sprinkle with the garlic powder and a pinch of parmesan cheese. Throw the bread in the last 5 minutes while the egg is cooking, on aluminum foil, until bread is crisp. Take both out of the oven and top the egg with the remaining parmesan cheese. Scoop up with the bread and savor it!

Cabernet Braised Short Ribs with Polenta

Adapted from Cooking Light

I have had this recipe on my list for quite some time, but I knew it would be somewhat time consuming. Today, I decided to take advantage of doing online training from home and cooking this during my breaks. It proved to be pretty difficult because of that, just in terms of multiple steps, but boy will it make your house smell amazing! I gotta say, there's nothing better than hearty meals in the Fall and Winter...good ole comfort food! I did make a couple of modifications - I used boneless short ribs instead of bone-in, and I also used pre-cooked polenta because that is the only thing that was available.  I am posting the original recipe, but my photo is with my modifications :)

Ingredients

Ribs:

• 16 (3-ounce) bone-in beef short ribs, trimmed
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil, divided
• 1 cup chopped onion
• 3/4 cup chopped shallots
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 6 garlic cloves, sliced
• 1 rosemary sprig
• 2 1/2 cups cabernet sauvignon or other dry red wine
• 1 1/4 cups lower-sodium beef broth
• 1 teaspoon all-purpose flour
• 2 teaspoons water
• 1 tablespoon balsamic vinegar

Gremolata:

• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 1 garlic clove, minced

Polenta:

• 3 cups fat-free milk
• 1 cup water
• 5/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup quick-cooking polenta
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Preparation

1. Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.
2. Preheat oven to 350°.
3. Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.
4. To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
5. To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Nana's Chicken Pastina Soup

Courtesy of Cooking Light

OK, this is not "my Nana's" soup - this is just the name out of Cooking Light and I felt guilty changing it. Don't get me wrong though - my family makes some amazing food, including great soups! However, I had been wanting to try something new and had the motivation to try a new soup tonight. I gotta say - I was impressed with this soup. It is super easy to make, and the flavor is really delicious. My goal is to have it for lunch a day or so and then freeze the rest. Check it out! Oh, and there are a few pictures just because I couldn't resist the cute pasta:

and fresh pesto that was SO yummy:

Ingredients

• 1/2 cup water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 1/4 cups pre-chopped celery, onion, and carrot mix
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 1 pound cooked chicken breast (cut into 1-inch cubes or shredded)
• 1/4 cup (1 1/2 ounces) uncooked pastina (I used Stellina)
• 3 tablespoons commercial pesto (Whole Foods has delicious fresh pesto)
• 2 tablespoons fresh lemon juice
• 1/4 cup (1 ounce) fresh Parmesan cheese

Preparation

Note: I boiled the chicken. Bring water and broth to a boil in a large saucepan/Dutch oven. Stir in celery mix, pepper, salt, and chicken; bring to a boil. Add pasta; cook 4 minutes. Be sure to stir immediately so the pasta does not stick to the bottom. Stir in pesto and juice, and simmer 1 minute. Sprinkle with cheese. I preserved the cheese for each serving, personally.

Zesty Grilled Tilapia

Courtesy of Paula Deen

I saw this while watching the Food Network and Paula Deen always makes me hungry. I try to avoid the "stick of butter" recipes, but this one actually seemed remotely healthy...I figured I had to take advantage. I must say, I was somewhat disappointed in the flavor. Don't get me wrong, we took care of eating all of the fish that was made :) but, I do feel like it could have had some adjustments. I would've added more flavor through additional hot sauce (I used about 1 tb and it was still somewhat washed out) or more seasonings, or even less oil (I didn't even use the additional for brushing). The oranges were also not looking as good as usual, so I feel that the juice and zest wasn't as sweet and juicy as it could have been. Long story short, this is a healthy dish that you should give a try, but I would get a little creative as well - and make sure you get good oranges!

Ingredients

• 6 (6-ounce) tilapia fillets (I got away with 4)
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes. Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Garlic Lime Pork Chops with Asian Green Beans

Adapted from Epicurious

I'm fortunate to have friends that like to cook as well :) My good friend Rebecca had me over for dinner a couple of weeks back and made this dish. It's the perfect combination of healthy and savory! I've been excited to try it myself, and tonight was the night. There's nothing like a relaxing Saturday at home, spent vegging out, and then cooking a yummy dinner to eat while cheering on the Capitals! I made a few changes in measurements, to use less oil, etc. so this recipe below is what I used for myself - you can find the original on the Epicurious website. I saved the leftover sauce and plan to try it on fish, it's delish! Enjoy!

Garlic Lime Pork Chops

• 1/4 cup fresh lime juice
• 1 garlic clove, minced
• 1/4 teaspoon crushed red-pepper flakes
• 1/4 cup olive oil
• 2 tablespoons chopped fresh cilantro
• 6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Pat pork dry and season with salt and pepper. Lightly oil a skillet or grill pan (preferably with grill markings), then cook pork chops over medium heat, covered, turning over once, until just cooked through, 6 to 8 minutes total (depending on thickness of chops). Serve drizzled with vinaigrette, and with remainder on the side.

Asian Green Beans

• 1 pound green beans, trimmed
• 3 garlic cloves
• 1-2 tablespoons soy sauce
• 1 tablespoon grated peeled ginger
• 2 teaspoons rice vinegar (not seasoned)
• 1 tablespoon vegetable oil
• 1/2 teaspoon Asian sesame oil
• 1 1/2 teaspoon toasted sesame seeds

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.

Lemon Garlic Tilapia

Adapted from AllRecipes.com

Yes, it has been a while. I really have no good excuse other than I've been doing some quick vacations, working and going out to eat way too much after those long days :) When I have cooked, I've resorted to previous recipes on my blog (not a bad thing!). I finally decided I needed to get back into action! This recipe is actually super simple, healthy, and delicious - you should try it! Hopefully you'll be hearing more from me...well, after I get back from San Francisco this long weekend :)

Ingredients

• 2 tilapia fillets
• 1 fresh lemon, juiced
• 1/2 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried Italian Seasoning
• pepper to taste

Directions

1. Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then brush melted butter on top. Sprinkle with Italian seasoning and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 15 minutes.