Sunday, July 27, 2014

July 27- One Pot Chicken Broccoli Alfredo

My husband loves chicken alfredo pasta. 
I'm a bit of a health nut and most canned versions of alfredo sauce make me cringe. It's not the calories (although high), it's the add-ins and extras. Tonight I made a homemade version of this classic favorite. It is not considered "health food" by any means, but it is nice knowing that it was made at home with love (and no weird ingredients). 

We all deserve to indulge every now and then!

One Pot Chicken Broccoli Alfredo
3 tbsp olive oil
1.25lb boneless, skinless chicken breasts
2 cloves garlic, minced
14oz chicken broth
1 cup heavy cream
1 small bag frozen broccoli florets
1 14oz box pasta (penne, elbows, bow ties, etc.)
2 cups shredded real parmesabag frozen broccoli florets
salt and pepper

1. Warm oil in a large pot. Cut chicken into 1 inch pieces. Season with salt and pepper. Add to pot and brown chicken over medium-high heat. (Chicken does not need to be cooked through at this point. It will cook through later.) Once chicken is browned, add garlic and sauté about a minute.
2.  Add broth, cream, broccoli and pasta. (I added a little milk too, for bulk.) Bring to a boil. Cover and reduce to a simmer. Simmer for 15-20 minutes or until pasta is tender.
3. Remove from heat and stir in cheese.
4. Enjoy!

Wednesday, July 9, 2014

July 9- Hawaiian Turkey Burgers

Grilling and summer go hand in hand. My hubby and I recently discovered the pre-pattied gourmet burgers at the grocery store meat department. They are a little on the expensive side, but definitely worth it. Our favorites are the jalapeño burger and the bleu cheese burger. Top notch.

We were inspired by these delicious patties to create our own gourmet burger. We came up with a few delicious-sounding combinations including this incredible concoction. We present to you the Hawaiian Turkey Burger. 

Hawaiian Turkey Burgers
1.25 lb ground turkey
1/4 bread crumbs
1 egg
1/4 cup Teriyaki marinade
1 small can crushed pineapple, drained well (press with a paper towel to soak up excess liquid)
deli-sliced ham (several slices), chopped into small pieces
salt and pepper

1. Combine all ingredients in a large bowl. Work your way through the mixture to make sure that all ingredients are thoroughly combined. You may need to add more bread crumbs if your mixture appears too wet (draining the pineapple well will also help with this).
2. Divide the mixture into patties. Makes 5-6. I refrigerated the patties overnight to allow the marinade to soak through the burger.
3. Grill until burgers reach desired doneness.
4. Enjoy! ( I also suggest pineapple slices, tomatoes, green leaf lettuce, teriyaki sauce, and swiss cheese for toppings.)

Monday, July 7, 2014

July 7-Chicken & Eggplant Stir-Fry

My mom gave me a basket of organic produce that she received from a family friend. The basket included sweet cherry tomatoes, fresh lettuce, crisp cucumbers, radishes, and a deep-purple eggplant. Oh so fresh and oh so delicious. 

Tonight's recipe was inspired by this plethora of produce. 

Chicken & Eggplant Stir-Fry
1 eggplant, cubed
2lb boneless, skinless chicken breasts, cut into pieces
2 cloves garlic, minced
1 tbsp basil
2 tbsp soy sauce
1 tbsp oil
2 cups mushrooms, sliced
1 red bell pepper, sliced
4 cups spinach
salt and pepper

1. Cook chicken, along with garlic, basil, salt, pepper, and soy sauce, in a large skillet or wok over medium heat until chicken is almost cooked through, about 7-10 minutes. 
2. Stir in mushrooms and bell pepper. Continue cooking until the mushrooms brown, about 2-3 minutes. 
3. In a separate skillet, heat oil and cook eggplant until lightly browned. Add eggplant to chicken mixture. 
4. Stir spinach into the chicken mixture and stir until the spinach wilts.
5. Serve with rice. 

Sunday, July 6, 2014

July 6-Sweet and Spicy Peanut Butter-Glazed Chicken Tenders

I have a peanut butter problem. 

While most people like peanut butter, I take the adoration of this savory spread to another level. Take my birthday for example. Last year I received The Big Six + Cookbook by Peanut Butter and Co. as a gift. Most people would simply smile and say thank you. I, on the other hand, was stoked. It was the most exciting, most thoughtful gift ever. (Thanks Aunt Cindy!)

The Peanut Butter & Co. Cookbook contains a plethora of PB recipes, from breakfasts and cookies, to appetizers and main courses. As much as I love peanut butter, I had never considered cooking with it. Baking, yes, but cooking? At first I was apprehensive, but it didn't take long for the idea to sink it. It is peanut butter, after all. It has to be good. 

Fun fact: I ate peanut butter pizza once when I was in grade school. 
...and I liked it. 

Sweet and Spicy Peanut Butter-Glazed Chicken Tenders
1/3 cup honey
1/4 cup The Heat is On peanut butter (If you don't have this, you can also combine 1 cup of natural peanut butter with 1 tsp crushed red pepper and 1 tsp cayenne or hot sauce)
1/4 cup unsalted butter
2 large boneless, skinless chicken breasts, cut into strips

1. Preheat oven to 350. Line a 9 x 13 baking dish with aluminum foil. 
2. In a small saucepan over low heat, combine the honey, peanut butter, an butter until the butter is melted and the mixture is smooth. Do not let the glaze boil. Remove from the heat.
3. Dip the chicken strips in the glaze, coating well on both sizes. Reserve the extra glaze. Place the coated strips in the foil-lined pan, cover with aluminum foil, and cook for 20 minutes on the center rack of the oven. 
4. Remove the foil cover and pour the remaining glaze on top of the chicken. Continue to roast for another 20 minutes, or until chicken is cooked through. 
5. Serve. Pictured here with green beans and an organic tossed salad.