Baked Artichoke Chicken

I first saw a variation of this recipe on pinterest, and I LOVED the idea of it all. Here it goes: put some vegetables (including artichoke hearts, which I adore) on the bottom of a pan, place chicken on the veggies, top it all off with a flavorful sauce, and bake. Why is this so amazing?! First of all, it's super easy to throw together. Then, as it bakes (and you walk away), the oven does the work for you: the sauce seeps into the chicken; the chicken drippings and sauce marinate the vegetables as they cook; a delightful sauce with a combination of these flavors coats the entire dish.

As you take the dish out of the oven, you will be amazed at how things have changed since you first walked away. Finally, you just grab a plate, throw on some veggies & a piece of chicken, and get yourself some carbs to soak up the tangy sauce in which the entire dish is now bathing.

My contribution is the sauce, featuring ingredients such as white wine, Dijon mustard, and tarragon. It makes the entire dish burst with flavor, and complements the artichoke and chicken perfectly. I also made sure to include a printable recipe below -- I've been forgetting to do that; so hopefully that helps for those who like to cook from an easy-to-read hard copy!

Now, onto the good, no great, stuff... 

Turkey & Veg Meatloaf w/ Balsamic Glaze

Pictures of meatloaf can never do it justice. I've been pouring over my pics, and well, they're not very attractive. And let's be honest, a "meat loaf" in no way sounds appetizing. But, trust me, this was moist, flavorful, and delicious "comfort" food -- the LAST thing I would think was that this dish was packed full of lean protein and veggies -- but it is! You've to give this recipe a try; I was absolutely shocked how MUCH I loved it!!

I served this with my Pureed Cauliflower, and it was the perfect healthy comfort food complement. That post is coming up next, so check back if that suits your fancy!

Flank Steak w/ Chimichurri Sauce

Again, not the best picture (I've been slacking lately), BUT, another intensely delicious dish! I have always been a huge fan of chimichurri sauce -- it explodes with herby, tangy flavor, and brings a lightness to whatever it's served with. That's why steak is such a classic pairing; it cuts through the richness of the steak, and the flavors together just dance on your tongue. In this recipe, I marinated the steak with half of the chimichurri, and reserved the other half for serving over the flank steak (skirt steak also works well). The flavor is spectacular! Also, it's quick to make the marinade and cook the steak, but make sure you've got a couple hours in between to marinade. Great for a busy weekend meal or a weeknight where you have stuff to do while you wait.

Anyhow, let's just get to the meat of it... :)

Grilled Fish Tacos w/ Tequila Lime Aioli

I really wish this picture did these tacos justice because they were oh-so-tasty!! Unfortunately, I just snapped a quick pic on the night that I ate them; if only the colors popped like the flavors did! I marinated the fish in (primarily) some lime juice, tequila, jalapeno, and cumin. It made the fish spicy, tangy, and a little smoky. SO good. Next, I used my little stove top grill to quickly cook the fish -- I figured this would be a great end of summer dish for people who were still in the mood for grilling! (Oh, how I wish I had a real grill.) Then, I topped mine with some crunchy cabbage and red onion, and then finished them with a to-die for Tequila Lime Aioli. The small amount of tequila added any interesting twist without being overwhelming at all. They were incredibly flavorful and refreshing -- a perfect end of summer meal! Try them out; your taste buds will be surprised, intrigued, and asking for more...

Farmer's Market Pizza

My favorite veggies, cheese, and healthy carbs... yup, I could not be happier! This pizza combines a wonderful mixture of summer's bounty over fresh mozzarella and my Whole Wheat Pizza Crust. It's about as nutritious as a pizza can get, without compromising any flavor whatsoever! In fact, it's really delicious. So delicious that you may even feel kind of guilty eating it -- just continue to remind yourself of all the nutritious vegetables, and hey, a little cheese every now and then never hurt anyone. In fact, just typing this is making me hungry... read on; I'm off to eat the leftovers! :)

Sauteed Chicken w/ Roasted Blueberry-Basil Salsa

  A perfectly cooked chicken breast topped with a sweet, tangy, & spicy salsa... now THAT is my kind of summertime meal. It's intriguing, refreshing, and fills you up without weighing you down. As you can see (and will taste), the stars of the show are the bright, fragrant blueberries and basil. Also, the blueberries are roasted!! You know how I love roasting my fruit and veggies. :) By roasting the blueberries, it sweetens and deepens their flavor. The sweetness is then contrasted with the heat and salt of the salsa, and altogether it is perfectly balanced with the savoriness of the chicken. If you are pressed for time or want a less sweet salsa, just forego roasting the blueberries. Either way, you are going to LOVE this! Hope you give it a go -- it's a quick and scrumptious meal that you will feel great about eating and sharing!

Panko Crusted Asian Salmon

Looking for a protein to pair with my Lightened-Up Fried Rice? Well, look no further! Here's a super easy salmon that features an Asian-inspired marinade and crunchy Panko bread crumbs. The salmon is quick to prepare and cook, and makes for a perfect weeknight meal.

Bison Burgers w/ Cabernet Onions & Cheddar

  If you polled my friends as to what my "last meal" would consist of, I would be very concerned if a burger didn't top that list. There are times that I'm just minding my business, going about my life as usual, and all of a sudden, I'm side-lined. I can't function. The most undeniable of cravings comes over me, and I will stop at nothing until I get some BEEF. A thick, juicy burger, smothered with cheese, to be exact. Nothing matters until I sink my teeth in that burger and the grease hits my taste buds (and 9 times out of 10, dribbles down my chin). For those who have been present during these times, I'm sorry. While this recipe is obviously not beef, I have found something that comes dangerously close to satisfying my primal craving - Bison! 

Creamy Avocado Pasta w/ Roasted Garlic & Tomatoes

To kick off my Avocado Especial, here is one of the most surprising and tasty avocado dishes I've made! For the past couple of months, I have seen avocado pastas popping up on pinterest and other blogs, and was very intrigued -- and once I made my own, I realized that it really is fabulous!! The recipe creates a healthful, yet decadent pasta, with the avocado providing the creamy texture, without the need for any butter or cream! I did a little twist on mine by adding roasted garlic and tomatoes. They complemented the pasta just perfectly, and even if you don't try the recipe, definitely read about the roasting technique; it is so easy, and can enhance many dishes!

**And don't forget -- the Summer Giveaway is going on now -- follow me or comment to enter** 

Easy Italian Breaded Chicken

Hey all, I have been wanting to post a basic breaded chicken recipe for a while now. It's something that seems fancy, but once you get down the technique, it's a simple, and incredibly adaptable way to invigorate an otherwise boring weeknight meal. This chicken goes with just about anything -- rice, pasta, seasonal vegetables, served over a bed of greens, etc. -- you name it, and it will be a wonderful, crunchy complement. It is also a versatile dish that will easily suit your mood, or the particular ingredients you have on hand. For the last coating stage (#4 below), instead of using Italian-seasoned bread crumbs, you can substitute crushed corn flakes, crackers, or panko (Japanese style bread crumbs), and then spice it up however you like.

This post is really aimed at showing you a simple way to get good results every time. You will use a few dishes to get everything prepared, but if you take a few minutes to organize at the outset, it will save a lot of stress in the end. Beware: it WILL be a hot mess if you DON'T have an organized plan of attack! So here goes... 

Crock Pot Beer-BBQ Pulled Chicken

  I have been just a liiiittle stressed lately. Finals are looming. I had a trial that I was helping out with today (unfortunately it got reset at the last minute). And, did I mention that finals are looming?! My first one is in 9 days. Yikes. Things have been getting so crazy that I was just eating boring sandwiches and frozen things. It has been really depressing. Eventually, my body started to revolt, and I knew I had to put an end to all that. Thus began a search for a quick, yummy recipe that would make a large portion; something that I could eat on for a couple days, AND wouldn't mind eating for a couple days.

From the beginning I knew that I wanted to use my crock pot. It's just too easy -- put the stuff in the pot, go about your business, come back a few hours later -- and there's something delicious waiting for you! Genius. The wheels continued turning when I went to Menu of Menu's, a really fun Houston food event/taste tasting with about 50 local restaurants (it was pretty phenom). Anyway, point being that I stumbled upon the Beaver's booth, and was reminded of an old favorite -- their pulled chicken sandwich. And hello. Lightbulb. It all came together, and I knew what I had to do. So, here you have it. A super tasty pulled chicken sandwich utilizing a crock pot and a few common ingredients. Oh, and beer. Juuust to take the edge off. So give it a try -- perfect for those crazy-busy times, or just about anytime!

Baked Fish w/ Arugula-Caper Salsa Verde

I love being a law student. People think it's weird. But if you knew that I do very little of the typical law school studying, and spend most of my time participating in extra-curriculars, then maybe it's not so weird. I truly can't wait to be a lawyer, and I have been doing as much as possible to become a kick-ass trial lawyer. Hence, my love of representing UH through our Mock Trial and Moot Court teams.

I recently had the pleasure of competing in New Orleans and NYC this past month. They are both such amazing food cities, and I did my part to eat my way through both of them. The inevitable result being that my pants are a little tight, and I am really needing to dive back into some healthful ingredients. The problem? Oh, still just a little busy. Immediately after finishing with that Moot Court competition, I am now gearing up for a Mock Trial competition. Yeah, I have a problem saying "no." Or, I'm crazy. Either way, getting fresh into my life has always taken commitment and planning.

But there are times when I feel in a rut. Always doing the same kinds of things for quick meals. Salads... raw vegetables... chicken... fish... olive oil... a dash of seasoning... Blah blah blah. And thus, I wanted to share this healthy, quick dish that is enhanced with a novel salsa verde.

If you're looking for a healthful, quick dish that will still light up your palate, look no further. Embrace some peppery arugula, zippy lemon, briny capers, and a hint of crushed red pepper heat -- all waiting for you to "indulge" in a herbacious bite. It's a unique and easy way to add flavor to what would otherwise be just another so-so fish meal.

Roasted Chicken w/ Citrus-Garlic Sauce

As you can see from the picture, this recipe is entertaining gold. It is also a very simple method;  perfect for feeding the family, or grateful roommates, on a busy weeknight. Or, dress it up, and impress on the weekend!

The chicken is stuffed with oranges, lemons, and garlic, and then roasted with a citrusy-herby-garlicky marinade. You will be blown away by how fantastically moist, and intensely flavorful it is! Serve with a quick & easy sauce made from the chicken drippings, and you've got a great go-to, crowd-pleasing meal. You won't be disappointed...

Cilantro-Lemon Shrimp

Here is a another super easy & tasty recipe! Shrimp is quick to saute on a busy weeknight (the only slow down is peeling/de-veining, which works well if you can outsource to a few hands), but it is also wonderful if you have some time to grill over the weekend.

This recipe pairs splendidly with my Citrus Quinoa Salad. Also, you can use the rest of your leftover cilantro from that recipe in this one. I know I always like finding ways to incorporate extra ingredients in other dishes!

Further, this marinade would work well in a multitude of shrimp dishes or preparations. Another easy weeknight dinner could be a shrimp taco -- just swap limes for lemons in the marinade, and serve on a corn tortilla with black beans and cojita cheese!

Pulled Pork Sandwiches

Pulled-pork is one of my favorite crowd-pleasing recipes. It's perfect for having friends over for a game (made this for the Super Bowl) or a summer dinner party. This recipe is done in a traditional North Carolina style; served in a vinegar-based sauce. Serve with slaw and hamburger buns, and you've got a hearty sandwich that will satisfy everyone's greatest pork desire.

White Bean & Chicken Chili

Here's to some healthy AND delicious recipes for the New Year! Hope you enjoy this light, flavorful twist on chili.

Oven "Fried" Chicken

I've been trying out a variety of new chicken recipes. To be honest, I always have chicken on hand, and had found myself in a rut doing the same old chicken breast-with-random seasoning song-and-dance. So, I decided to mix things up with some twists on classics and modern flavors (more to come!).

One of my all-time favorite foods is fried chicken (God Bless the South). But, if I eat it, I will fall into a bliss-filled food coma almost immediately. Unfortunately, I can't afford to be put in a greasy stupor these days, so this recipe is a healthy and delicious substitute for my favorite Southern classic.

It starts out the same way as a traditional fried chicken recipe, with a long soak in a buttermilk marinade. Then, it is breaded with crushed corn flakes, but instead of being fried, it is baked in the oven! It's a wonderful preparation, because you get the wonderfully crunchy texture, without all of the calories. The marinade is based on spices that I really like, and gives it an excellent flavor, but of course it can be modified to your taste/what you have available. Same goes with corn flake breading. Also, this chicken goes very well with my Orzo Stuffed Peppers. Hope you enjoy!

Eggplant Parmigiana

The way to a man's heart is through his stomach. This is seriously the truest of all cliches. Ladies, if you haven't learned this yet, it's probably not too late. Just make sure you really want him to stick around before you get him hooked.

No matter your feeling on eggplant in other preparations, there's no snubbing it in this dish. The eggplant is crisp, yet tender, and it is the ultimate comfort food, without being need-a-nap-now heavy. It's the quintessential dish that is best in it's most pure, fresh form. When a dish is about classic simplicity, the recipe usually is straight forward, and the ingredients should be the best you can find (this is what separates the just-okay from the great).

Luckily for us, eggplants are looking absolutely gorgeous, and you should be noticing their deep purple, taught, shiny skin is beaming with joy right now. So, go get you some, and make a delicious dish that will impress that lucky man in your life, or anyone else that enjoys a good meal!

Ingredients
* 1-2 eggplants
* 4 eggs
* All-purpose flour
* Bread crumbs
* 1 cup Parmigiano Reggiano, grated
* 8-16 oz. sliced mozzarella (buffalo preferred)
* Fresh basil, for garnish
* 2 cups-1 quart marinara sauce (see my recipe, or buy your favorite from the store if you need to save a little time)
* Optional: spaghetti (for serving on the side)

Note on Range
* The range indicates how much you want to make.
* If you follow the lower end (1 eggplant, 8 oz. mozzarella, 2 cups marinara), then this will make about 2 layers of eggplant in a 9X13 inch dish. My favorite preparation is 4 layers, and if you want this amount then follow the high end. Just be warned that this is a lot of food, so share, or be prepared to enjoy leftovers for a few days (it reheats very well).
* It also depends on the size of the eggplant because they do vary greatly. This would be for medium-sized eggplants.

Directions
* Slice the eggplant into 1/4 inch pieces (I personally like them as thin as I can get them).
* Lay the sliced eggplant onto a paper towel and sprinkle with salt. (I know this seems strange, but it brings out the moisture from the eggplant, and will make them more tender). Once the eggplant starts to sweat, after about 5 minutes, dry off with paper towel.
* Assemble your frying station for the eggplant. I like to pan fry mine. Lay out dishes for your flour, bread crumbs, and eggs (whisked) like so.
* Sorry there are no measurements for the flour and bread crumbs. What I do is put down a thick coating of the flour on a plate or shallow dish (season the flour up with a little salt and pepper) and do the same with the bread crumbs (except I grate a little Parmigiano Reggiano into the bread crumbs as well). When I start to run low, I will replenish as needed.

* So, here's what you need to pan fry the eggplant:
** Coat your pan in EVOO, and heat on medium high heat.
** Coat your eggplant pieces in the flour, then dip in the egg, and then dredge in the bread crumbs.
** I do this for as many as can fit in the pan, then fry those up, and repeat the process until they are all done. Be prepared with some plates or cutting boards lined with paper towels to let your finished fried eggplant pieces hang out until you are done. It should look like so:
* When you are done frying your eggplant, let cool until room temperature.
* Then, it is time to assemble the dish. Preheat oven to 350 F.
* Spoon a layer of marinara on the bottom of your dish. Then, put down a layer of eggplant, then a layer of marinara, mozzarella, and a little grated Parmigiano Reggiano. Each layer should look like this:
* Continue layering. Make sure to reserve enough mozzarella and a good amount Parm to top off the dish.
* Cook in oven for about 30-35 minutes. I increased the temperature to 400 for the last 5 minutes to brown the cheese on the top.
* While the dish is cooking, make some spaghetti (if you wish). Pasta is really wonderful with this dish, because it soaks up the excess marinara, and balances the cheesiness from the mozzarella. Also, would be very nice with some crusty bread.
* Serve with pasta or bread, and top with some more grated Parm and julienned Basil (see first picture). ENJOY!

~ Stay fresh!

Rum & Coke Ribs

I made these ribs for the Fourth, and boy, were they bursting with flavor. The rum & coke offered the perfect pairing for sticky-sweetness, the hoisin gave a rich, soy-vinegary subtle sweet, and the Tabasco/garlic produced a note of heat with bite. When these ingredients cuddled up, they created a savory/umami, mouthwatering bite of succulent meat.

Marinade
Whisk together the following (amount for one rack of ribs, portion accordingly):
* 1/2 cup rum
* 1 1/2 cups coke
* 3/4 cup ketchup
* 2 garlic cloves, minced
* 4 dashes Tabasco (or whatever pepper sauce you have on hand)
* 2 tablespoons hoisin sauce
* Pour marinade over ribs (I used baby back) and marinate overnight (or at least 4 hours).
* Cook using whatever method you prefer (see "How To" for help).

Easy Sauce
* Reserve the extra marinade.
* Put marinade in sauce pan and heat on medium-high heat until it is reduced by about half, and has become a thicker, saucy consistency (make sure you are watching it, and whisking--so it doesn't burn).
* Serve with the ribs for some finger lickin' good!

Recipe adapted from here.

~ Stay fresh!

Quick & Easy Quinoa Salad

 After doing a quick once-over of my blog, I realized that the baked goods are starting to overwhelm my other offerings. Despite what has been shown thus far, I really love to cook. So, here's to some more savory coming your way!
On Quinoa (keen-wah)
You may not have heard of this new "it" superfood: quinoa. About a year ago, I hadn't heard of it either. But something happened, and it exploded on the culinary scene. Almost every grocery store I've been to lately has it stocked (HEB, Randalls, etc.), and I have been seeing more and more articles espousing it's wonderful benefits. So, what's the big deal?

Quinoa is the only grain-like crop that also serves as a protein (the edible part is actually seeds). Which is pretty amazing because you can cook it up like rice, oatmeal, or pasta, but you also get the powerful punch of protein. This is really great news for vegetarians, health nuts, or people wanting to try something new. It also contains several amino acids (like lysine), calcium, and iron. It was originally cultivated in South America, and was supposedly the sacred food of the Inca (maybe that's why they were so badass).

So jump on the bandwagon, head to your nearest store, and stock up. You should be able to find the red or white variety. I used the white variety, because I like the way it allows the colors of the vegetables to pop, and I think it has a slightly milder flavor than the red. But try both, and see what you prefer!

This upcoming recipe has been my favorite dish featuring quinoa I've made or eaten--by far. It's really tasty warm, room temperature, or cold. It's also versatile, and serves as a light dinner with some chips and salsa, or a small quesadilla, a go-to lunch item, or a dish to leave in the fridge and snack on for a few days. And as I'll mention below, it is a quick recipe to make, and easy to mix up depending what you have on hand.

Quinoa & Black Bean Salad


Ingredients
* 1 cup quinoa, rinsed (I hear it needs to be rinsed or it has a strange flavor)
* 2 cups water
* 1/2 cup red onion, diced
* 1 cup red or yellow bell pepper, diced
* 1 can black beans, drained and rinsed
* Big handful of chopped cilantro (1/4-1/2 cup depending on your taste for it)
Vinaigrette
* 2 tablespoons fresh-squeezed lime juice
* 1 tablespoon red wine vinegar
* 1/3 cup extra virgin olive oil
* 3/4 teaspoon ground cumin
* 1/2-3/4 teaspoon chili powder
* 1/2 teaspoon salt
* Optional: 2 pinches cayenne pepper (if you like heat!)

* Optional: sliced avocado to serve on the side or diced avocado to mix in


(lime and avocado not pictured)

Directions
* Add 1 cup quinoa and 2 cups water to a saucepan.
* Bring to a boil, and then cover and let simmer for about 15 minutes (until water is absorbed).
* While the quinoa is cooking, make your dressing by adding the lime juice, vinegar, EVOO, and spices to a large bowl.
* Whisk to combine.
* Then, slice and dice the vegetables and cilantro.
* When the quinoa is done cooking, fluff it with a fork.
* Add the quinoa and black beans to the vinaigrette (you will want to whisk the vinaigrette again if it's been a while, because the oil will start to separate).
* Mix in your chopped veggies, and then you may want to add a little more salt and pepper to taste if necessary.
* Serve warm or cold! Garnish with some cilantro or lime zest to make it look fancy.
* Note: I really love avocado, but was worried about it looking brown after a day or two, so I just mixed it in when I served the salad. The avocado adds a nice creaminess, and is a wonderful balance to the heat from the spices and zest of the lime.
Hope you guys see--and taste--that eating healthy can also be incredibly delicious!

Variations
* No bell pepper? Try your favorite tomato diced, or cherry and grape tomatoes halved instead.
* No red onion? Try yellow or sweet, or scallions instead.
* No red wine vinegar? Try white wine vinegar, apple cidar vinegar, or skip the vinegar all together, and add a little more lime juice or some lime zest.
* Spices- add more or less depending what you like, see what other mexican spices you have in your pantry also.
* Try adding some fresh corn to the recipe.

Leftover Ingredient Woes
* One thing I really hate is when I make a recipe, and then have something like half a red onion or half a bunch of cilantro left, when I don't really have anything on hand that I can utilize with those ingredients. If these are ingredients you typically would be clueless with, and don't want them to go to waste, try making some quesadillas or fajitas the week you make this recipe also. The leftover red onion would be delicious sauteed and added to either dish, and also garnished with the cilantro!

~Stay fresh!