I Miss Mexican - Chicken

By now I can say I'm not craving any food and I don't really get that hungry.  However, I do have a few foods that I sorely miss.  Believe it or not, I miss having oatmeal in the morning, I miss my beloved pasta, ice cream is a no-brainer for me and I miss Mexican food!  Perhaps it's that cheesy goodness or the spice that I enjoy.  Hmmm, maybe it's the margarita that compliments the food from south of the border.  It's like having pasta without wine!

So.... looking for substitutions was my quest the other day.  Although I've had tomatillas many times, I've never cooked with them, myself.  I always viewed them in the grocery store but figured I could live without them.  Until now.  I was wanting a Mexican dish I could safely eat, yet spicy and flavorful enough to enjoy.

First, you have to understand that this slim down plan is VERY limiting so here's what I came up with!

Mexican Chicken for one

1 chicken breast, no skin, no bones

garlic powder
salt & pepper

1 Tbsp olive oil

1-2 tomatillas, remove skin and cut into thin wedges

1/2 cup juice from salsa

In a non-stick skillet heat the oil and place the chicken (already spiced with seasonings) into the pan to brown.  After about 8-10 minutes, turn and continue to cook on the other side.  Throw the tomatillas into the same pan and stir until browned or lightly charred.  Add the salsa juice to help the chicken stay moist.   When done, place the sliced chicken onto a bed of lettuce or cabbage and add more salsa to taste.  Not too bad!

Quilt-free Orange Smoothie

As with any diet slim down plan, you  will hit a plateau, sooner or later.   I haven't actually hit that point, yet, but I felt as though I had hit a wall, emotionally.  I was feeling a bit deprived as people around me were eating cookies, candy, pizza and ice cream.  Realizing that their eating had virtually nothing to do with my body composition, I forged ahead and made this frosty treat.

Orange Smoothie

Ingredients:

1 cup ice

1 large orange

1 drizzle fat free half and half

1/2 packet Truvia sweetener

1 -2 drops of vanilla flavoring

First crush the ice in a blender then add the rest of the ingredients, and puree.  This is a no-brainer, not considered a recipe but a tip for when you're feeling deprived and need that extra luxury as you drop those pounds!  Just wanted to share that with you...

Friday Night Bruschetta in Roma

Of course, I'd like to say I enjoyed this bruschetta at a trattoria in Rome.  Heck, I'd even like to enjoy it in my kitchen.  But, the slim down continues.  The prize is in the future...the carrot is dangling in front of me!  Will it be a trip to Roma, where I can continue my Italian adventures?  Will it be a vacation in the tropics?  Hawaii, Mexico, Belize or Costa Rica?  Not sure, but the wheels are in motion...those famous 2 words have been whispered!  "BOOK IT".  And, I'm not one to disobey!

In the meantime, here's a bruschetta variation from the archives.  I prepared this for dinner as a main course but it would really be a great appetizer for several people.   Enjoy!

Ingredients:

2 tomatoes, large and cut up with seeds removed

handful of chopped basil

1-2 cloves garlic, minced

2-3 Tbsp olive oil

1 Tbsp good balsamic vinegar

About 12 baguette slices

1/4 cup + 2 Tbsp olive oil

4 mushrooms, sliced thinly

1 cup spinach, fresh chopped

2 Tbsp onions

1 more clove of garlic, minced

1/4 -/12 lb shrimp, cleaned and cut up

To make the tomato base, mix the first 5 ingredients and put in a small bowl, mixing well and set aside.  You can even make ahead of time for maximum flavor.

In a large skillet with the 2 Tbsp of oil, saute the mushrooms, spinach onions, and garlic until the mushrooms and spinach are limp.  At the last minute add the shrimp and continue cooking until done.  Set aside.

Now, place the bread slices onto a cookie sheet and brush with about 1/4 cup olive oil.  Put the slices into a preheated broiler on high, but watch them carefully.  Don't let them burn!  When lightly browned you can brush the warm slices with a garlic clove or just start assembling, placing the shrimp, spinach mixture first, then the tomatoes and finally some good Romano cheese!   All that's missing is a great glass of wine! (and a one-way ticket to Italy!!)

Countryside outside of Rome from Tivoli

Outside the Vatican before a canonization ceremony



All the carved statues...very impressive!



Pasta of the Month - Hungry Man Orzo

As September is flying by I realized I haven't posted a pasta recipe in a long  while.  Could it be that it's not on my list of "allowable foods"?  Probably,  because not much of what tastes good is on that list!   Pasta,  along with bread and sweets is my Achilles 's heel.   But, if you love egg whites for breakfast, you'll fit right into this "protocol".

Getting a meal on the table these days takes alot of creativity and planning.  I find I just can't resort to a slab of white chicken breast, lettuce and a cup of veggies, plain.  It's not in my nature to eat bland food!  The other night I was able to have a steak (something I don't usually eat much of) along with my lettuce, whoopee!  For a side dish I literally threw hubby's orzo together at the last minute.  No sense in subjecting him to my way of starving eating!

I didn't make a very large portion (serves 2 or 1 hungry man).

Ingredients:

1 garlic clove, minced

1-2 Tbsp olive oil

1 Tbsp sliced shallot or onion

handful of beet tops (or spinach)

4 button mushrooms, sliced

a handful of fresh from the garden tomatoes, preferably Romas

1/2 cup orzo

reserved pasta water

Parmesan for garnish

In a heated skillet, cook shallot until limp, a few minutes.  Add the garlic beet tops, and mushrooms.  Meanwhile boil water for the orzo.  You can salt the water after it boils, add the orzo and cook according to directions, usually about 10-11 minutes.  Reserve some pasta water before draining,  Once drained add the orzo to the skillet along with the tomatoes.  Stir completely, adding a ladle or so of water to moisten.  And maybe, a drizzle of more olive oil.  Then serve.  Hopefully this was good for hubby...I was too busy scarfing down my lettuce!  Enjoy!

Guess Who's Coming to Dinner - Shrimp Marinade

After our kitchen remodel, there were several people I needed wanted to have over for dinner.  They so graciously invited us into their home while the kitchen chaos was being played out.  These friends, and they know who they are, probably fretted a bit over what to feed us.  After all, I write a food blog, and I must be this world renowned chef!  Truth be told, I fretted over what to serve them!

I decided to serve grilled shrimp and gnocchi for one couple.  A few weeks later I served steak and the exact same grilled shrimp.  This marinade recipe is a "keeper" and with a few revisions it morphs into a great salad dressing or vinaigrette.

Grilled Shrimp Marinade:

1/2 cup olive oil

2 cloves garlic, minced

2 Tbsp dried rosemary

2 Tbsp lemon juice

1-2 tsp honey

about 1lb (16-20) uncooked, cleaned shrimp, tail left on (for appearance only)

Mix all the above and place all but 1/4 of the marinade into a plastic bag along with the shrimp.  This will easily marinade about 20 pieces.  Put the bag into the refrigerator until ready to use.  Place the 1/4 reserved liquid in a small bowl and refrigerate also.    This you will use for brushing the shrimp with on the grill.

After guests have arrived all you need to do is skewer the shrimp and put them on the BBQ. 

With one simple revision, substituting the honey with "truvia sweetener", I was able to have these after I started my current "slim down" plan.

What a Difference a Year Makes - French Fennel Chicken

Almost one year to the date I was attempting to lose some weight.  Seems to be a trend here.  I'll agree with you there.  I've always struggled with the weight issue and have probably been on every diet or "lifestyle" change imaginable!  Why should this time be any different?  It would be easier if I could somehow place the blame on others.  That seems to be the "way out" these days, but I know I'm responsible for the consequences of ALL my actions, including what goes in my mouth.  With that said, I've been averaging a pound a day lose vs. last year.   

Because of the restrictions on the current "live it" (I can't stand that diet word!), I'm always thinking of a better, healthier way to prepare food with minimal ingredients.  I mean bare bones white meat chicken, egg whites, lettuce, cabbage, fruits and veggies.  The key to success is seasonings and fresh herbs, lemons and limes. 

It's also been a challenge because I love to cook gourmet, decadent type entrees.  Chicken and fennel, plain, is hardly gourmet, so I once again put my mind in motion to develop this "French Fennel Chicken" dinner.  I was amazed at what a few spices and mustard  could do to transform drab to decadent!

Ingredients for 2 servings:

slightly under 1 lb. of  chicken breast meat, uncooked and cut into finger size pieces

salt and pepper to season

1 Tbsp olive oil

1 clove of garlic, minced

3/4 - 1 cup organic fat free chicken broth

1 1/2 Tbsp brown mustard

1 large fennel bulb, sliced

a handful of spinach

In a large skillet, heat the oil and add the  seasoned chicken, cooking until nicely browned.  You may need to add a small amount of the broth to keep it moist.  Remove the chicken from the pan.  Put the fennel, spinach, and  garlic in the pan and on medium heat, saute until softened but still a little crispy.  You want some crunch.

Remove the fennel and set aside with the chicken on a serving dish..  In the pan there will be a few drippings.  Quickly whisk in the mustard and add the broth to make a silky sauce.  Pour over the plated entree and serve. Yum!  Very Provencal!

Mystery Snack Cake

When I was growing up, my mother would whip this snack cake up for us kids.  There was always one "secret" ingredient that was added to the mix.  Depending on your taste, or, perhaps what you have on your pantry shelf, some ideas might include, fruit cocktail, (my favorite), pineapple chunks, peaches or pears.  You decide what the mystery ingredient will be!

A funny sideline story to this, was that the recipe card was sitting in my file for over 30 years.  I followed it exactly.  When it came out of the oven and as was sampling it,  I knew something was terribly wrong!  I went to my mom's to find her original recipe.  (I had copied it right, or so I thought.)  Well, I hadn't turned the recipe card over to see the finishing touches of this snack cake on the back.  The pictures posted are without the topping which really makes it delicious, and keeps it moist.   Enjoy!

Ingredients:

1 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 egg, beaten

1 tsp vanilla

1 large or medium can of __________________. Substitute fruit of choice.

For the topping:

1/2 cup chopped nuts

1 cup brown sugar

Preheat oven to 350 degrees.  In a bowl, mix all ingredients in order, up to the can of fruit,  by hand.  Pour into a greased pan (8x8  or an 11x7).   Mix the nuts and brown sugar and spread on top.  Bake for about 1 hour.  Let cool and serve.

Thanks, mom for the revision!

Simple Stuffed Red Peppers

I'll be digging into my archives of recipes for the next couple of weeks.  These are meals that I've made over the course of the last year, but for some reason have not been posted.  With the advent of yet another "slim down" season, what I'm currently eating is not worthy of a post,  yet.  I'm surviving on basic rabbit food at the moment.  With some massive creative energy,  I may come up with some "keepers" I can share.    For now, enjoy this stuffed red pepper recipe from a few weeks ago.  Delicious!

Ingredients:

2 red peppers, cut in half lengthwise & cleaned

Parboil these for about 10-15 minutes, remove and place in a roasting pan.

1/2 lb. ground beef

2 garlic cloves, minced

2 Tbsp onion, chopped

handful of chopped basil

1 hamburger bun in small pieces (or 2 slices of french bread will do)

3 large mushrooms, thinly sliced

salt and pepper to taste

1 large tomato, chopped or 4 canned whole peeled, cut


In a large skillet brown the meat and then add the remaining ingredients while stirring well.  Cook the filling for 15 minutes.

 Fill the red peppers with this mixture, sprinkle some Parmesan or  mozzarella on top.  Bake for about 20-25 minutes. 4 servings  

A Confession, a Drive in the Country, and a Concert

Yesterday started with a tearful, gut wrenching viewing of the 9/11 anniversary memorial.  My hear ached as I watched the survivors, sons, daughters, mothers, father, spouses recite the names of all 2977 people that perished that beautiful crisp fall morning.  The act by a few deranged men was so senseless!  I found myself gripped with emotion....

On a much less somber note, I have a confession to make.  Once again, I've let the pounds creep back on.  Not hard when you like to cook!  So, I chose a plan that's medically supervised which is between 600-800 calories per day, no bread, beans, butter, wine, (holy crap is all I can say).  Apparently they "guarantee" a loss of 1/2 - 3/4 lbs per day.  The first 2 days are called "binge" days when I needed to eat practically everything in sight.  I was told that I needed to "trick" my brain into thinking I wasn't starving.  I'll buy that...bring on the ice cream!  On the way home from the clinic, my car steered itself to a parking spot in front of Baskin Robbins where I rushed in to pick up my splurge treat - chocolate chip ice cream.  If this was to be a binge, I was going to make it well worth it!  I'll keep you posted on the results.

After lunch, we headed up to Lake Tahoe for a drive.  It was a drizzly day as we reached the summit and quite the welcome change from all the dryness of the summer.  Lake Tahoe is still a very special place for my husband and I.  Such great memories, a simple life but in one of the most majestic settings in the world.  It was a "walk down memory lane" as we drove past our humble beginnings, the homes we either rented or bought at the time.

Last evening we went on a date, not that every day isn't special with hubby.  At the last minute we decided to go see the talented, Kenny Loggins in concert.  Fortunately there were plenty of tickets left.  It was the third time I've been to one of his concerts.  I have to say, that man still has one of the best voices in the business.  As the curtains parted, we all observed a moment of silence for the 9/11 victims, so reverent and touching.  Of course he played  "Footloose",  and "Danger zone", but the real treat was "Celebrate me Home" and "return to Pooh's Corner".  Those are the songs that sing to my spirit as well as bring a few tears to my eyes.

I'm thankful that I have the opportunity to feel the emotions, it just proves I'm alive.  I'm appreciative to live in an area where beauty and splendor is all around me and that I have friends and family to enjoy life with.

Go out and have a wonderful day!  No food today, at least nothing worth writing about! 

Another First - Mediterranean Flatbread

This week I conquered the stack of recipe clippings that I've been accumulating for years!  They were pulled from the drawers as I was preparing for the kitchen remodel.  I tossed quite a few, mostly because I knew I wouldn't be making those recipes anytime soon or in my lifetime.  One I saved was a simple recipe for grilled flat bread, only because it was attached to the real reason I saved it.  Easy chocolate truffles!  This was adapted from Martha Stewart's book circa 1998.  Give credit where credit is due...

I've made pizza before, of course!  Last year, it was homemade tortillas.  This grilled flat bread recipe was much easier than I thought and so much tastier than the store bought ones.  Although, simple and plain you can dress them up with different spices.  I chose a sprinkling of rosemary to compliment the lentil soup that I had made earlier in the day.

Next time I'll grill them all at once on the barbecue and maybe top them with fresh heirlooms tomatoes from the garden.  Yum!

Ingredients:

1/2 tsp yeast  (Do not use whole packet)

1 Tbsp olive oil, plus some for the bowl and for brushing.

1 1/3 cups flour, plus extra for dusting.

3/4 tsp sea salt, plus some for garnish

1 Tbsp crushed dried rosemary

Heat a grill or barbecue until hot.  Place 1/2 cup hot water in a medium bowl.  Sprinkle yeast on top, and stir to dissolve.  Set aside for 5 minutes.  Then add olive oil, flour and salt.  Combine and put dough onto a well floured surface.  Knead until smooth, but slightly sticky.  Place the dough into an oiled bowl, cover with plastic wrap and let it rest for about 30 minutes.

Place dough onto a lightly floured surface.  Divide into 4 equal pieces and roll out until they are the size of a 6-8 inch tortilla.  Brush both sides with olive oil, sprinkle the rosemary on the surface and lightly press down.  Place onto the grill, and cook for about 2 minutes per side.  Remove from the grill and season with salt.

Roasted Honey Glazed Chicken

Roasting a chicken is a great way to experiment with your favorite spices of the world.  It's also a way you can feed your family  for a couple of days.  Consider all the options for meals during the week.  Enchiladas. quesadillas, chicken sandwiches, salad, and maybe, soup.   As the economy "tanks",  people are looking for ways to make their dollars go a little further.  Enter the versatile chicken.  Make that an organic chicken...one that has smaller breasts because they're not pumped full of fluids, aka, sodium solution.  You've all seen those packages of plump chicken breasts displayed in the supermarket.  Seriously, do you think those chickens grow that big on their own?

As I climb down off my soapbox, here's a beautiful way to roast a chicken, using a new addition to my herb garden, lemon balm.  If you don't have or can't find it, substitute lemon thyme.

Ingredients:

4 lb. roasting whole chicken, preferably organic

salt & pepper

herb de Provence, about 1-2 Tbsp

1/4 cup olive oil

about 6-8 whole lemon balm leaves

For the glaze:

1/3 oil

1 Tbsp honey

1 tsp zest of ginger

1 tsp lemon balm chopped

Set oven to 325 degrees.

After cleaning and removing giblets from inside of the chicken, place it in a roasting pan.   With your fingertips, loosen the skin on both sides of the breastbone and slide the lemon balm leaves in there.   Sprinkle salt and pepper onto the bird.   Pour the oil onto the bird with the lemon balm and start to massage the spices in.    Put the bird into the oven to roast and make the glaze by just mixing  the oil, leaves, honey  and ginger together in a bowl.  Bake the 4lb chicken for approximately 2 1/2 hours, basting every 30 minutes with the glaze and pan juices.   You could even throw in some cut up potatoes and/or carrots during the last 45 minutes.   So good!

Real Men Eat Quiche

I can't really remember the first time I had quiche.  So many years ago, it's beginning to be a blur.  I do remember it was in the late 70s, early 80's when it became a "trendy" menu item for most restaurants.   A group of the girls I worked with at the time went on one of our "famous Friday lunches".  Usually we chose Mexican because 1) It was cheap,  2) it was nearby and last but not least we began our weekend early with a margarita. 

But on a few occasions, we would venture downtown to the Hardy House, a beautiful old mansion with open air courtyard that had wonderful food.  One of their specials was a slice of quiche and salad and because it was Friday, a strawberry daiquiri.  To me, quiche was so very French and I thought it must be so hard to make.  Little did I know it's not difficult at all.  It's another one of those "forgiving recipes", hard to mess up.

This recipe starts with a deep dish 9 inch ready made pie shell.  Years ago I made 2 shallow 9 inch pies, giving us a whole quiche for leftovers and packed  them in our lunches.  Needless to say, my co-workers were jealous when my quiche arrived out of the microwave while they were eating frozen burritos from the vending machine!

Ingredients:

1 9 inch pie shell

3 Tbsp butter

1 cup sliced onions

1 cup sliced red pepper

2 cloves garlic minced

3/4 cup mushrooms, sliced

about 1 - 1 1/2 cups steamed broccoli

1 -2 slices of chopped panchetta or bacon

5 eggs

3/4 -1 cup half and half

1 1/2 cups shredded Swiss cheese

dash of paprika

Preheat oven to 450 degrees.  Prick the pie shell with a fork and bake in the oven for 10 minutes.  Remove and set aside.  In a large skillet,  add the butter, heat on medium,  then add the onions, red pepper, panchetta, and garlic and saute for 5 minutes.  Add the mushrooms and then the steamed (but firm) broccoli to the mix and cook for about 10 minutes.



Onions, panchetta and peppers



Add mushrooms and broccoli

Meanwhile beat the eggs together with the half and half.  Put the broccoli mixture into the waiting pie shell.  Cover with the Swiss cheese.  Pour the egg mixture over this being careful to drizzle it evenly and around the edges.  Tamp down slightly with a wooden spoon.  Sprinkle with a dash of paprika, for color.  Reduce the oven temperature to 350  and bake for about 35 minutes.  If the edges start to burn , cover them with foil.  Remove from the oven when done and let it sit before cutting.

For a change, use different veggies or cheese.   It sounds like alot of steps to make this but after a while you can make it "in your sleep"! 

Finished!