Categories
HEALTHY

Chicken Pad Thai

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Chicken Pad Thai
Chicken Pad Thai

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Directions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

You can find complete recipes of this Chicken Pad Thai in cookingclassy.com

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HEALTHY

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

Categories
HEALTHY

30-Minute Roasted Garlic Cauliflower Chowder

A snow storm in NYC yesterday and I missed it. I’m SO bummed.

Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.

Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.

Her parents on the other hand? Not so much.

We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).

30-Minute Roasted Garlic Cauliflower Chowder
30-Minute Roasted Garlic Cauliflower Chowder

Ingredients

  • ½ cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  • Additional garlic if desired

Instructions

  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.

You can find complete recipes of this 30-Minute Roasted Garlic Cauliflower Chowder in simplyquinoa.com

Categories
HEALTHY

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

When I made my own Homemade Panko Bread Crumbs, I naturally had to use them in some nice recipe. Breaded chicken is the first thing that comes to mind, so I made Romano Chicken with Lemon Garlic Pasta.

Chicken cutlets are dipped in parmesan cheese, egg and panko breadcrumbs. Then they are fried (or baked, to reduce fat content) until golden. They are served over pasta tossed with lemon butter garlic sauce. It is all simple to make and doesn’t take much time.

The sauce can be more or less tangy, depending on your taste. Less lemon juice and more cream make it mild while more lemon juice and less cream make it robust.

Romano Chicken with Lemon Garlic Pasta is certainly not “light food”, but it is a great dish for when you need to feel full and satisfied.

ROMANO CHICKEN WITH LEMON GARLIC PASTA
ROMANO CHICKEN WITH LEMON GARLIC PASTA

Ingredients
ROMANO CHICKEN:

  • 1/2 lb chicken breasts butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs homemade or store-bought
  • oil for frying s I used combination of olive oil and sunflower oil

LEMON GARLIC PASTA:

  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon or to taste
  • 3 cloves garlic minced
  • zest from 1/4 lemon
  • 2 Tbsp butter cold
  • 2-3 Tbsp whipping cream or to taste
  • salt pepper

Instructions
ROMANO CHICKEN:

  1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.

You can find complete recipes of this Romano Chicken with Lemon Garlic Pasta in kitchennostalgia.com

Categories
HEALTHY

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

I owe this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site— to a chance encounter at Trader Joe’s. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever. Watch the short video above to see the recipe being made, then read on below for the tale of how this wonderful chicken skillet came back into my life and into many of your lives as well!

The original version of Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples first appeared in my recipe archives four years ago, when I was still snapping haphazard recipe photos with my non-smart phone. I took these photos under our hazy orange kitchen light 30 seconds before dinner. I then casually uploaded the recipe to the interwebs and happily went along my food blogger path. The photos were far from enticing (see for yourself—I included the original at the bottom of this post for posterity), and I assumed no one ever really got around to cooking it.

Fast forward a few years and a few hundred recipes later, and I had all but forgotten this Harvest Chicken Skillet existed.

Then, I went to Trader Joe’s.

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples
Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 4 slices thick-cut bacon, chopped
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 cup reduced-sodium chicken broth, divided

Directions:

  1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
  2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

You can find complete recipes of this Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet in wellplated.com

Categories
HEALTHY

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Lemon and honey are so good together.

The dish is bright, tangy-and-sweet, and feels perfect for warmer weather.

It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.

I used angel hair pasta because it cooks so quickly and the chicken is cut into bite-sized pieces so it also cooks fast.

After cooking the pasta, it’s transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in.

The sauce helps keep the chicken perfectly moist and tender. It’s tart yet sweet enough and coats the pasta perfectly.

I love the pronounced lemon flavor that’s achieved from both lemon juice and lemon pepper seasoning.

If you’re a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you’ll love this healthy recipe for those busy nights.

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA
HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

INGREDIENTS:

Pasta

  • 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

Chicken

  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • leaves from 2 or 3 sprigs of thyme, optional and to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

  1. Pasta – Cook according to directions on box, drain, and set aside.
  2. Chicken – To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com

Categories
HEALTHY

Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:

“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”

And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.

My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.

My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Roasted Sweet Potatoes and Brussels Sprouts
Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

You can find complete recipes of this Roasted Sweet Potatoes and Brussels Sprouts in thefoodcharlatan.com

Categories
HEALTHY

Garlic Parmesan Roasted Red Potatoes

These Garlic Parmesan Roasted Red Potatoes are off the chart delicious! The best part about these potatoes is that they are super easy to make. Just chop the potatoes, toss in oil, seasonings, and Parmesan cheese. The potatoes were ready for the oven before it preheated. I love these quick and easy side dishes!!

These Garlic Parmesan Roasted Red Potatoes are a great weeknight side dish. They go great with burgers, hot dogs, chicken, pork or even steak! I throw a batch in the oven when Chicken Legs stars the grill and dinner is ready without a lot of effort. Love it!

Garlic Parmesan Roasted Red Potatoes
Garlic Parmesan Roasted Red Potatoes

INGREDIENTS

  • 14 small red potatoes
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

You can find complete recipes of this Garlic Parmesan Roasted Red Potatoes in plainchicken.com

Categories
HEALTHY

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Ingredients

Salmon

  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved

Salad

  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here

Directions

For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com

Categories
HEALTHY

HEALTHY MUSHROOM SOUP

This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.

WHAT IS YOUR FAVORITE TYPE OF MUSHROOM?

Let’s talk Healthy Mushroom Soup.  Whoa.  You guys… seriously… Mushroom Soup meets light and healthy.  This broth-based soup has such an incredible depth of flavor.  You will love it!

It has an earthy mix of mushrooms, flavored with onions, leeks, carrots, celery and garlic simmered in a thyme seasoned, light chicken broth. The mix of vegetables adds incredible flavor and depth to the broth, but the two pounds of mushrooms are definitely the star. Good idea for Mushroom Soup, yes?

Thickly cut, the mushrooms are meaty. They’re sauteed in butter and simmered until soft, where they impart their unique, earthy flavor. A great vegetable and healthy soup.

You will love how prominent the mushroom flavor is!

I don’t know about you, but as I kid, I grew up loving the typical thick, rich and creamy Mushroom Soup. But, with this recipe, I didn’t miss the heavy cream at all!

What’s so great about this Healthy Mushroom Soup is, it actually allows you to taste the wonderful mushrooms! Do you love mushroom soup, too?

HEALTHY MUSHROOM SOUP
HEALTHY MUSHROOM SOUP

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 cup carrots, peeled and diced
  • 1 cup onions, sliced
  • 1 cup sliced leeks, halved and sliced
  • ¾ cup sliced celery
  • 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
  • 2 teaspoons fresh thyme leaves
  • 2 pounds mushrooms, rinsed and thickly sliced*
  • 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper

INSTRUCTIONS

  1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.

You can find complete recipes of this HEALTHY MUSHROOM SOUP in inspirationkitchen.com