Thursday, August 25, 2016

Chili Lime Chicken

Chili Lime Chicken: Savory Sweet and Satisfying

This chicken is easy, yet so flavorful and can be used in many different ways. You could eat it just as is and serve sides with it. Or you could use it in other dishes, like chicken tacos or burritos, even nachos. You could even use it in a pasta dish, like an Alfredo to give it a little spicy taste. So many uses for such a delicious chicken.

Chili Lime Chicken
Ingredients:
1 pound boneless skinless chicken breasts, about 2 large
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon brown sugar
lime juice and zest from 1 lime

Directions:
In a small bowl whisk together the olive oil, all the spices, brown sugar, lime juice and lime zest. Rub the mixture evenly over the chicken breasts and place in a resealable container and refrigerate for 30 minutes to overnight (the longer they marinate the more flavorful they will be). Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes. 

Heat a skillet over medium high heat. Add in the chicken and cook for 3-5 minutes or until browned. Turn the chicken over, cover the skillet and reduce the heat to medium. Cook for 5-7 minutes or until the chicken is completely cooked. Remove the chicken to a cutting board and let sit for 5 minutes before cutting.

Enjoy!!!

Notes:
You could also grill the chicken breasts.


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 184

Total Fat

8.5g

Saturated Fat

0.9g

Polyunsaturated Fat

0.8g

Monounsaturated Fat

5g

Trans Fat

0g

Cholesterol

75g

Sodium

307.9g

Potassium

55.9g

Total Carbohydrates

3.8g

Dietary Fiber

1g

Sugars

0.9g

Protein

23.3g

Vitamin A 8.5% Vitamin C 8.9%

Calcium 0.8% Iron 4.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Carls Bad Cravings
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Wednesday, August 24, 2016

Cajun Chicken Pasta

Cajun Chicken Pasta: Savory Sweet and Satisfying

This dish comes together fairly easily, yet it is still delicious and flavorful. This dish can also easily be doubled to feed more people or if you want a larger serving.

Cajun Chicken Pasta
Ingredients:
8 ounces penne pasta
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
2 boneless skinless chicken breasts
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1/2 teaspoon lemon zest
1/4 cup shredded parmesan cheese
black pepper, to taste
2 roma tomatoes, diced

Directions:
Cook the pasta according to the package directions and drain well.

In a small bowl combine 1 tablespoon olive oil and the cajun seasoning. Spread this mixture on both sides of the chicken breasts.

In a skillet heat the remaining tablespoon of olive oil. Add in the chicken breasts and cook for 5-6 minutes. Flip the chicken breasts and cook for an additional 5-6 minutes or until completely cooked.

While the chicken is cooking in a medium saucepan melt the butter over medium low heat. Add in the garlic and cook stirring constantly for 1-2 minutes, until fragrant. Slowly whisk in the heavy cream and lemon zest. Cook whisking constantly for 1-2 minutes or until everything in completely incorporated. Add in the parmesan cheese and stir until completely melted and mixture has thickened slightly. Add in the cooked and drained pasta and stir to mix. If the sauce is too thick add in a bit more heavy cream. Season with black pepper.

Slice the chicken and serve on top of the pasta. Top off with the diced tomatoes.

Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 681

Total Fat

36.5g

Saturated Fat

19.7g

Polyunsaturated Fat

0.9g

Monounsaturated Fat

6.4g

Trans Fat

0g

Cholesterol

165g

Sodium

608.1g

Potassium

159.4g

Total Carbohydrates

45.5g

Dietary Fiber

2.6g

Sugars

4g

Protein

36.1g

Vitamin A 33.5% Vitamin C 19.3%

Calcium 11.7% Iron 15.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from Damn Delicious.
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Tuesday, August 23, 2016

Cocoa Cappuccino Mousse

Cocoa Cappuccino Mousse: Savory Sweet and Satisfying

One day after work I cam home exhausted and hungry. As I sat in my favorite chair, trying not to fall asleep and trying not to snack, I saw a cookbook sitting on the ottoman. But not just any cookbook, a Hershey's cookbook, full of desserts. Probably not the best thing to look at when tired and hungry. As I was looking at it I came across this recipe that I had made before and noted how very good it was. When looking at the ingredients I realized I had everything I needed to make it. So up I got and whipped this dessert up and had it chilling in less than 30 minutes. 2 hours later I was enjoying a light and fluffy chocolatey mousse with subtle coffee flavor.

Now I am off to make a grocery list so I can make and more importantly eat the two other desserts I found in the cookbook that sound really really good.

Cocoa Cappuccino Mousse
Ingredients:
2 teaspoons espresso powder
2 teaspoons hot water
14 ounces sweetened condensed milk
1/3 cup cocoa powder
3 tablespoons unsalted butter
2 cups cold heavy whipping cream

Directions:
In a small bowl sir together the espresso powder and hot water until the espresso powder has dissolved.

In a medium saucepan add in the condensed milk, cocoa, butter, espresso powder and water mixture. Cook over low heat, stirring constantly until butter is completely melted and mixture is smooth. Remove from the heat and cool to room temperature.

In a large bowl add in the heavy whipping cream and beat until stiff peaks form. Add in a small amount of the cooled chocolate mixture and gently fold into the whipped cream. Continue to add in some of the chocolate mixture and gently fold in, until all of the chocolate mixture has been folded in.

Transfer the mixture to individual serving bowls or one resealable container if all of the servings are not going to be consumed that same day. Refrigerate for at least 2 hours. Top with additional whipped cream if desired.

Enjoy!!!

Yields: 6 servings
*Adapted from Hershey's Best Loved Recipes Cookbook.
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Monday, August 22, 2016

Buffalo Cauliflower Bites

Buffalo Cauliflower Bites: Savory Sweet and Satisfying

Fresh cauliflower florets are coated in a batter, baked, then coated in hot sauce and baked again. This creates spicy and delicious bites of cauliflower.

Buffalo Cauliflower Bites
Ingredients:
1 cup water
1 cup all purpose flour
2 teaspoon garlic powder
2 pounds cauliflower florets
3/4 cup Franks Hot Sauce
1 tablespoon unsalted butter

Directions:
Preheat the oven to 450ยบ F. Lightly spray a baking sheet with cooking spray.

In a large bowl stir together the water, flour and garlic powder until well mixed. Add in the cauliflower florets and stir to coat well. Place the cauliflower on the prepared baking sheet and bake for 20 minutes.

While the cauliflower is baking melt the butter in a large microwaveable bowl. Add in the hot sauce and stir to mix well. Once the cauliflower is done add it to the bowl with the hot sauce and gently stir to coat well. Return the cauliflower to the baking sheet and bake for an additional 5 minutes.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 131

Total Fat

2.2g

Saturated Fat

1.2g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0.5g

Trans Fat

0g

Cholesterol

5g

Sodium

1,169.7g

Potassium

11.1g

Total Carbohydrates

23.4g

Dietary Fiber

4.5g

Sugars

3.7g

Protein

5.2g

Vitamin A 13.2% Vitamin C 116.4%

Calcium 3.1% Iron 3.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Skinny Taste.
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Friday, August 19, 2016

Cashew Chicken with Noodles

Cashew Chicken with Noodles: Savory Sweet and Satisfying

This dinner comes together fairly quickly. Making it a good dinner for those busy weeknights. Plus it tastes delicious. If you need it to feed more people you can easily double the recipe.

Cashew Chicken with Noodles
Ingredients:
8 ounces fettuccine noodles
1/4 cup low sodium soy sauce
2 tablespoon cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon canola oil
1 tablespoon sesame oil
2 tablespoons sweet chili sauce
1 cup unsalted cashews, roughly chopped

Directions:
Cook the noodles according to the package directions and drain.

In a medium bowl whisk together the soy sauce, cornstarch and minced garlic. Add in the chicken and stir to coat well.

In a large skillet heat the canola oil and sesame oil. Add in the chicken and cook until completely cooked.

Add the cooked and drained noodles to the chicken, stirring to combine. Add in the sweet chili sauce and stir to combine. Sprinkle with the chopped cashews and stir to combine.

Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 577

Total Fat

22.4g

Saturated Fat

3.2g

Polyunsaturated Fat

5g

Monounsaturated Fat

10.4g

Trans Fat

0g

Cholesterol

75g

Sodium

953.2g

Potassium

189.1g

Total Carbohydrates

56.1g

Dietary Fiber

3.1g

Sugars

4.8g

Protein

39.2g

Vitamin A 0% Vitamin C 3.2%

Calcium 2.4% Iron 24.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Real Mom Kitchen.
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Thursday, August 18, 2016

Orange Creamsicle Ice Cream

Orange Creamsicle Ice Cream: Savory Sweet and Satisfying

Growing up a creamsicle popsicle was one of my favorite treats. I did not get them often, but when I did, I savored every bite. Then during my college years I had a drink that tasted just like those creamsicle popsicles. Now I have taken the wonderful taste of a creamsicle and turned it into an ice cream.

Orange Creamsicle Ice Cream
Ingredients:
1 cup half and half
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 cup orange juice
zest of 1 orange
2 cups heavy cream

Directions:
Place freezer safe container, for storing the ice cream, in the freezer.

In a large bowl whisk together the half and half and sugar. Whisk until the sugar is dissolved.  Whisk in both extracts, the orange juice and orange zest. Stir in the heavy cream.

Pour the mixture into an ice cream maker and churn according to the manufacturer's directions.

Remove the storage container from the freezer and transfer the ice cream into it. Put the lid on the container and place in the freezer. Freeze for about 4 hours.

Enjoy!!!
*Adapted from Baked By Rachel.
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Wednesday, August 17, 2016

Homemade Tomato Juice

Homemade Tomato Juice: Savory Sweet and Satisfying

I went to make a recipe the other day and realized it called for tomato juice and somehow that ingredient did not make it on my grocery list. Not sure how that happened, but now I had a mission to find a substitute. As I was looking for a solution, I was hoping to find a good one, because whenever a recipe calls for tomato juice it is usually a smaller amount than you can buy at the store and I always have a problem using up the rest.

In my search for a substitute I came across a recipe for making tomato juice. I was not expecting to find a way to make it at home, but that would be better than a substitute. To make things even better, the recipe called for ingredients I had in the pantry. Plus it only called for 2 ingredients.

In a recipe, this homemade tomato juice worked perfect. As for drinking this tomato juice, I can not tell you how it tasted or compared to the store bought, since I do not like drinking tomato juice. 

To make this homemade tomato juice you need one can tomato paste to four cans water. So if you use a 6 ounce can of tomato paste, then fill the can up 4 times with water. If you use a 12 ounce can of tomato paste, then fill the can up 4 times with water. Then stir very well and then you will have tomato juice.

Homemade Tomato Juice
Ingredients:
1 can no salt added tomato paste
4 cans water, use the can the tomato paste was in

Directions:
In a bowl combine the tomato paste and water. Stir very well until everything is completely combined.

Enjoy!!!
*Adapted from Hillbilly House Wife.
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