Double Points

We all know a great trick or two for getting an easy dinner together quickly, and I bet one of the tricks on the top of your list is a rotisserie chicken from the supermarket.  From the deli section of the market to your dinner table...it really is great.  No, it isn't the same as when you make it at home and yes, I am sure if you use this trick too often the magic fades.  My whole strategy is never to use the chicken as it comes, the whole magic for me is creating something else out of it.  Whatever you make is still going to take less time and if you are really creative, you can get a great dinner together and still have time to do something extra you normally wouldn't be able to fit into your day.  

Double points this night because this fab dinner idea got me two rewards: A relaxing bath while the potatoes baked and an extra 30 minutes to an hour to watch some TV that I didn't spend in the kitchen on my very tired feet!  Sound nice to you?  Keep reading.

Triple points if you count that my husband loved it.  I don't know if I should be offended that he talks about this potato more than almost any other thing I make, or just take it as a compliment and move on?  I am going to move on.  A compliment is a compliment!

Stuffed Sweet Potato

Serves 2

Ingredients

2 Sweet Potatoes or Yams, punctured with fork a couple times

1/2 cup Pico de Gallo 

1/2 cup Mashed Avocado or Guacamole

1 cup Rotisserie Chicken, shredded

Plain Non-Fat Greek Yogurt

Scallions

Directions

Preheat oven to 400 degrees.  Bake sweet potatoes for  30-40 minutes until tender.  Cut the potatoes vertically and open to expose inside.  Mash the potato a little till fluffy then top with half of each of the remaining ingredients.  Repeat for the other potato.  Serve.  Yes, it was that easy.

Fact Section:  What the grocery stores call "Sweet Potatoes" and "Yams" are actually both Sweet Potatoes.  Yams are another thing all together that you don't normally see at the market.  The purple one with the orange inside has just been dubbed "yam" so that all of us who don't know can distinguish between the two.  I like Yams better for this recipe, the purple one with the orange inside, but in the picture above I used a traditional Sweet Potato (yellow inside). 

Also, this has to be the most nutritious way to eat a potato!  Instead of butter use healthy fat-avocado.  Instead of Sour Cream- use Greek Yogurt.  Instead of Cheese- Use Salsa for more flavor.

Pico de Gallo

I love making things that the start of the week that I can utilize in other things throughout the week.  Also, my husband loves snacks.  Actually that is an understatement, he LOVES snacks and always appreciates fresh salsa.  It is so quick and easy to make, so why not make it yourself? 

Stay tuned for later this week where I turn this into a main ingredient in the easiest dinner ever!

Pico de Gallo 

Ingredients

5 Plum Tomatoes, chopped

1/2 cup White Onion, chopped

1/4 cup Fresh Cilantro, chopped

3 tablespoons fresh Lime juice

2 tablespoons Jalapenos, chopped

Salt and Pepper

Directions

Combine first 5 ingredients in a medium bowl and toss gently to combine.  Season with salt and pepper to taste.  

Classic Minestrone

The first thing I always want when I return from a long trip is something that feels like home!  There is nothing more decadent than eating out every night and having a relaxing vacation, but I always come back just craving a simple, delicious meal.  Nothing fancy, just good food.  

Minestrone is so easy to make, tastes so fresh, is very healthy and keeps great in the refrigerator for days.  I love splitting my big pot into two tupperwares, one for the week and one to freeze.  That way, when I am craving it again or need dinner in a snap, all I have to do is defrost!  What is easier than that?

Classic Minestrone

Ingredients

2 tablespoons olive oil

1 medium red onion, chopped

2 medium carrots, chopped

2 large celery stalks chopped

1/4 teaspoon red-pepper flakes

1/2 teaspoon dried rosemary

Fresh Ground Salt and Pepper

2 tablespoons Tomato Paste

1 can (14.5 ounces) crushed tomatoes

1 can (15 ounces) white beans, drained and rinsed

1 cup frozen spinach, defrosted and drained

1 garlic clove, minced

1/4 cup thinly sliced basil

3/4 cup Parmesan, for serving

Directions

In a large pot, heat oil over medium heat.  Add onion, carrots, celery, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and garlic.  Cook, stirring occasionally, until onion begins to turn golden, about 5 minutes.  Add tomatoes and cook for about 1 minute.  Add beans, tomato paste and 6 cups of water.  Bring to a boil.  Reduce to a simmer, and cook until the vegetables are tender, about 20 minutes. Add spinach and season with salt and pepper if needed.  Stir in basil.  Serve with Parmesan cheese.

What are you craving when you come home from vacation??

I'm Back!

I'm Baaack!  Well, sorry I have been gone!  Brian and I took a wonderful trip down to Cabo for a week and it was wonderful!  We had the absolute best time and the best part about it was that we both came back completely refreshed and relaxed.  It was a much needed vacation, but I am glad to both back to work and back in my own kitchen.  

We ate tons of fabulous food while we are away, but I have to admit I really could not even think about eating any Mexican food or Guacamole for at least a month!  Not to mention we need to go on a Pina Colada-Detox!  Anyway, it is good to be home and there will be more posts to come!

Happy Wednesday!

Goodbye Summer

The summer is wrapping up for us here in Southern California and we have had so many weird weather days.  One day it will be sunny and warm, the next foggy and cold.  This week when it looked like there was no sun in sight, I instantly felt like a hot bowl of soup.  

I love finding great broth based soup recipes that give you that warm, cozy feeling without the rich heavy feeling of all that cream.  This Asparagus soup is light, but flavorful and is complimented nicely with a few dollops of goat cheese.  So, if you are needing a little comfort food, try this one out without feeling the least bit guilty!

 

Asparagus Soup with Goat Cheese and Herbs

Courtesy of Giada De Laurentiis

 Ingredients

1/2 cup Goat Cheese

2 tablespoons unsalted butter, room temperature

1 large leek, white and light green parts thinly sliced

4 cups low sodium chicken broth

2 pounds asparagus, trimmed and cut into 1 inch pieces

1/2 cup fresh basil leaves

kosher salt and pepper 

Directions

 In a large sauce pan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper to taste.  Increase heat to high and bring to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.  Using an immersion blender, blend the soup until smooth.  Season with salt and pepper to taste.  Keep soup warm over low heat.  

To serve, ladle soup into bowls and garnish with the goat cheese and extra herbs.

Use What You Got

This past weekend my family travelled to Chicago to celebrate my dad's birthday in his hometown.  I was working down in Palm Desert all week, so when I got home late on Thursday night I still had to pack.  After a long day I wasn't too hungry and just wanted to use things from my refrigerator to make something light.  I had an apple, a pear, a rotisserie chicken and some lettuce.  With that, I made a beautiful salad with a recipe my mom gave me for an apple juice salad dressing.  It was fantastic!  Full of protein, greens and flavor.  The perfect thing to give me just enough energy to pack and then fall fast asleep before our very early flight!  We had the best time in Chicago seeing old friends and all the sights, but I am happy to be home today and back to my normal schedule.  I am currently counting down the days to Brian and my summer trip to Cabo San Lucas on Saturday!!

Apple and Pear Salad

Adapted from Cooking Light

Ingredients

1 cup Apple Juice

2 tablespoons Red Wine Vinegar

1 teaspoon Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 cups mixed salad greens

1 cup seedless red grapes, halved

1 medium McIntosh Apple, cored and diced

1 medium Bartlett Pear, cored and diced

1/4 cup Gorgonzola cheese, crumbled

2 cups shredded Rotisserie Chicken

Directions

Place apple juice in a small saucepan and bring to a boil over medium high heat.  Cook until reduced to about 3 tablespoons.  Combine reduced apple juice, vinegar, oil, salt and pepper, stirring with a whisk.  

Combine grapes, apple and pear in a large bowl.  Drizzle with dressing; toss gently to coat.  Sprinkle with cheese.  

Enjoy!!

The Perfect Summer Soup

I have been really anxious to make a summer soup lately, but I haven't found anything that sounds appetizing.  The right balance of light and fulfilling is really hard to accomplish, but as I browsed the pages of my favorite sites, I happened upon this one for Asparagus soup.  You would never know that it wasn't cream based because the asparagus and leeks create a lovely velvety texture that is a perfect compliment to the tangy goat cheese.  Try this one out, you are going to love it!

Asparagus Soup with Herbed Goat Cheese

Courtesy of Giada de Laurentis

Ingredients

1/2 cup (4 ounces) Goat Cheese, at room temperature

2 tablespoons fresh Basil Leaves, chopped

Kosher Salt and Fresh Ground Pepper

Cooking Spray

2 tablespoons Unsalted Butter, at room temperature

1 large leek (white and light green part only), thinly sliced

4 cups low-sodium chicken broth

2 pounds medium Asparagus, trimmed and cut into 1-inch pieces

1/2 fresh basil leaves, chopped

Directions

Goat cheese: Line a small backing sheet with parchment paper.  Set aside.

Using a fork, in a small bowl, combine the goat cheese and basil till smooth.  Season with salt and pepper to taste.  Using a 1/2 ounce cooking scoop or a round tablespoon measure sprayed vegetable cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet.  

Refrigerate for 30 minutes.  

In a large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper, to taste.  Increase the heat to high and bring the mixture to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.  Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.