Charleston's Chew

Meatballs in Tomato Bacon Cream Sauce over Couscous

2015-02-09T18:13:00.000-08:00

Tonight, Ivan and I were craving meatballs but didm't want to eat another pasta dish. I wash't sure how meatballs, couscous, and tomato cream sauce would go together but Oh.My.Gosh. I am in love!!! You must try this dish...its so delicious. We are addicted. This meal is going to be a new staple in our home.

Meatballs in Tomato Bacon Cream Sauce over Couscous

--------------INGREDIENTS------------

Meatballs:

1 lb Ground Beef

1 lb Ground Pork Sausage

1 Yellow Onion, minced

5 Tbsp Garlic, minced

1 Egg

2/3 C Shake and Bake Breadcrumbs (extra crispy)

1 C Ricotta Cheese

Salt

Pepper

Parsley

Oregano

Tomato Bacon Cream Sauce:

1 Jar of your favorite Tomato Sauce

5 Slices of Bacon

1/2 Pint Low Fat Cream

Basil

Salt

Pepper

Couscous

2 Packages of Parmesan Couscous

4 tsp Butter

Additional Toppings:
Basil
Asiago Cheese

---------PREPARATION--------

Meatballs: Add all ingredients together in a large bowl. Mix together with hands. Using a tablespoon, make 1 in balls and place on a baking sheet covered in parchment paper. Cook at 400 degrees for about 30 minutes

Tomato Bacon Cream Sauce: In a large skillet, add tomato sauce, cream, basil, salt, and pepper. Cook on low-medium heat for 15 minutes. Meanwhile, place bacon on bottom rack until cooked (about 15 minutes). Once cooked, remove and chop into pieces. Set aside.

Once the sauce is simmering and the meatballs are fully cooked, add meatballs and place on low heat.

Couscous: Cook couscous according to package.

When everything has finished cooking, place couscous in a bowl, top with meatballs and sauce, then add bacon, basil and asiago cheese.

Enjoy!!

Cheesy Andouille Sausage Pasta

2015-02-01T16:07:00.001-08:00

Yumm. Yumm. Yumm. is all I can say about this meal. This meal is super quick and easy, yet super delish. I mean how can you beat a $10 meal that takes only 20 minutes to make? You can't.

Cheesy Andouille Sausage Pasta

--------------INGREDIENTS------------

1 Package Andouille Sausage, chopped

1 Box Ratiatorie Pasta

1 Yellow Onion, diced

1 Tbsp Garlic, minced

1/2 C Milk

2 C Chicken Broth

1 Can Diced Tomatoes

1 Tbsp Olive Oil

8 Oz Monterey Jack Cheese, Shredded

Salt and Pepper

---------PREPARATION--------

Heat olive oil in dutch oven over medium heat. Add onion, garlic, and sausage. Cook for 3-4 minutes or until sausage is slightly browned on both sides.

Stir in chicken broth, tomatoes, milk, pasta, and salt and pepper. Bring to a boil; cover and reduce heat to a simmer. Cook for 12-14 minutes or until pasta is cooked through.

Remove from heat and top with cheese. Place dutch oven in oven and broil until cheese is browned and bubbling.

Serve immediately.

Enjoy!!

Thanksgiving in February

2015-02-01T15:38:00.005-08:00

I just found this photo from Thanksgiving... this cranberry sauce makes me want a leftover thanksgiving panini... fresh sourdough bread, turkey, brie, stuffing, and cranberry sauce all melted together... yumm!

Chicken and Chorizo Tacos

2015-01-31T08:07:00.001-08:00

Ready for the most delicious 15 minute meal ever? These tacos are ah-maz-ing! You must try making this dish, you just must! I'm addicted.

Chicken and Chorizo Tacos

--------------INGREDIENTS------------

1 Rotisserie Chicken

3 Chorizo Links

1 Yellow Onion, diced

Corn Tortillas

1 Avocado

Herdez Salsa

Sour Cream

Shredded Mexican Cheese

Cherry Tomatoes

Cilantro

1 Package of Sazon

Vegetable Oil

---------PREPARATION--------

I used a store bought rotisserie chicken, which made this meal super easy to prepare.

Remove meat from chicken and set aside in a bowl.

Heat olive oil in a sauté pan and cook the onion until soft and translucent. Add chorizo and cook for 8 minutes, stirring often.

Pace 1 cup of salsa in a skillet. Once heated, add the chicken and chorizo. Add one package of sazon seasoning and stir.Reduce heat to low to keep warm.

In the same sauté pan you used to cook your onion and chorizo, heat 1 Tbsp of vegetable oil and fry your corn tortillas (appx. 1 min on each side, or until each side is crisp).

Top tortilla with chicken and chorizo, avocado, tomatoes, cilantro, cheese, and sour cream.

Enjoy! This is my Favorite taco recipe to date!

Chicken Fajita Soup

2014-12-29T15:27:00.002-08:00

I can't complain about the weather in Charleston this winter. Today was 65 degrees and sunny. While it's been beautiful, it doesn't take away my cravings for hot steamy soups. This fajita soup is so comforting and so easy to make.

Chicken fajita soup

--------------INGREDIENTS------------

1 Lb Boneless Chicken Breast
4 C Chicken Stock
1 C Milk
1 Red Pepper, diced
1 Green Pepper, diced
1 Yellow Onion, diced
1 Tbsp minced Garlic
1 Can Black Beans, drained and rinsed
2 C Frozen Corn
1 can Diced Tomatoes
1 tsp Cumin
1 tsp Chili Powder
2 tsp Paprika
Sazon Seasoning
Adobo
Salt
Pepper
Badia Seasoning
Olive Oil

Toppings:
Shredded Monterey Jack Cheese
Diced Tomatoes
1 Avocado
Sour Cream
Cilantro

---------PREPARATION--------

Season chicken with sazon, adobo, salt, pepper, paprika, and badia seasoning. Preheat oven to 450 and cook chicken for 20 minutes.

Heat olive oil in a skillet and cook onion for 5 minutes. Add garlic, red pepper, and green pepper and cook for an additional 5 minutes. Add veggies to a stock pot.

Add chicken broth, black beans, corn, diced tomatoes to stock pot. Place on medium heat, until boiling. Reduce heat to a simmer and stir in milk and seasonings. Cook for 10 minutes.

Once your chicken is finished cooking, slice into strips.

Ladle soup in bowls and top with chicken, cheese, tomatoes, avocado, cilantro, and sour cream.

Healthy Chicken with Brown Rice, Quinoa, and Cucumber Salad

2014-11-26T18:54:00.002-08:00

Healthy. Flavorful. Addicting. Scrumptious. Chicken. Brown Rice. Quinoa. Love.

Healthy Chicken with Brown Rice, Quinoa, and Cucumber Salad

--------------INGREDIENTS------------

2 Boneless Chicken Breasts

1 1/2 C Brown Rice and Quinoa Mix (Cooked According to Package)

1 C Corn (Fresh, Frozen, or Canned)

1/2 C Red Pepper, Chopped

1 C English Cucumber, Chopped

1 C Cherry Tomatoes, Chopped

1 Can of Yellow Corn, Drained

1 Tbsp Apple Cider Vinegar

Olive Oil

1 Avocado

1 Tbsp Parsley

1 Tbsp Cilantro

1/4 C Pine Nuts or Walnuts

1 C Mozzarella Cheese, shredded

4 Lemon Wedges

Salt and Pepper

---------PREPARATION--------

Season chicken with salt and pepper, preheat oven to 450 degrees and cook for 20-25 minutes.

In a bowl cucumbers, cherry tomatoes, red peppers, corn,cilantro, parsley, nuts, apple cider vinegar, olive oil, cheese, and salt and pepper. Mix well, then stir in avocado.

Cook brown rice and quinoa according to package

Spoon quinoa into 1/3 of the bowl, and add chicken and veggies to the other 2/3 of the bowl. Squeeze 1 lemon wedge over the bowl. Add 1 lemon wedge to each bowl as a garnish.

Mexican Chicken Soup

2014-11-26T18:53:00.001-08:00

Soup. Soup. Soup. I love Soup.

Mexican Chicken Soup

--------------INGREDIENTS------------

1 LB Boneless Chicken Breasts

1 C Carrots, chopped

2 Celery Stocks, chopped

1 Yellow Onion, minced

2 C Frozen Corn

2 C Tomatoes, diced

1 Tbsp Garlic, minced
8 C Chicken Stock
3 C Rice, cooked (I use Uncle Ben's)
Olive Oil

Toppings:

Shredded Monterey Jack Cheese

Cilantro

Limes

---------PREPARATION--------

Season chicken with salt, pepper, and sazon seasoning. Preheat oven to 450 degrees and cook for 20-25 minutes.

Meanwhile, heat olive oil in a skillet and cook onion. Add carrots, corn, and celery and cook for an additional 10 minutes (until soft).

In a large stock pot cook the rice (1/2 c dry) in 3 cups chicken stock according to package. Once fully cooked add onion mixture and stir.

When the chicken has finished cooking, remove from oven and shred with two forks.

Stir tomatoes, remaining chicken stock, and chicken into stock pot. Keep on medium heat until soup is at desired temperature.

Ladle soup in bowls and top off with cheese, cilantro, and slices of a lime.

Tuscan Chicken over Fettuccine

2014-10-19T15:56:00.000-07:00

Tuscan Chicken over Fettuccine

--------------INGREDIENTS------------

1 Lb Chicken Breasts

2 Carrots, diced

1 Celery Stalk, diced

1 Onion, diced

1 Can Crushed Tomatoes (14.5 oz)

1/2 C Parmesan Cheese, shredded

Fresh Mozzarella Cheese, cut into thin strips

2 Tbsp Basil, chopped

Salt and Pepper

Olive Oil

---------PREPARATION--------

Heat olive oil in a skillet and add the diced onion. Cook for 5 minutes and add celery and carrots. Sauté for 20 minutes, or until your veggies are soft.

Meanwhile, cut your chicken into strips and season with salt and pepper. Once your veggies are soft, add the chicken to your skillet. Cook for 5 minutes, flip over strips and cook another 5 minutes (until chicken is no longer pink).

Stir in crushed tomatoes, parmesan, mozzarella, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Once flavors have melded and chicken is fully cooked, dish your delicious sauce over your favorite pasta.

enjoy!!

Honey Lemon Chicken Tenders

2014-09-10T18:08:00.002-07:00

We eat chicken a lot yet I have never tossed pan seared chicken in sauce before... so I decided to try it tonight. oh my, was it delicious!!! This meal is SO simple, yet so delicious.

Honey Lemon Chicken Tenders

--------------INGREDIENTS------------

Chicken:

1 C Peanut Oil

1 Lb Boneless Chicken Breasts

1 1/2 C Flour

1 C Heavy Cream

Paprika

Honey Lemon Glaze:

1/2 C Honey
1/2 C Soy Sauce

1/4 C Pineapple Juice

1/2 C Brown Sugar

Juice of 1 Lemon

2 Tbsp Apple Cider Vinegar

2 Tbsp Olive Oil

Pepper & Garlic Powder

Sesame Seads

---------PREPARATION--------

Combine all ingredients for the glaze in a large bowl, and stir.

Heat a skillet with your peanut oil.

Meanwhile, heat a small skillet and pour your glaze. You will want to heat until the glaze comes to a slight boil. Once that occurs, turn your heat down to medium and cook for 15 minutes (or until sauce starts thickening).

Slice each breast into quarters lengthwise, to resemble chicken tenders. Season with salt and pepper.

In a large bowl, add the flour and season with paprika. In another large bowl, add the heavy cream.

Place the chicken in the flour. Dip in the cream and place back in the flour. (Repeat).

When your peanut oil is slightly boiling, place 4 chicken tenders at a time in your skillet and cook for 5 minutes on each side, or until each side is crisp and brown.

Once all sets of chicken are fully cooked, set aside on a plate lined with paper towels. Toss each set of 5 tenders in your skillet with the glaze.

Once your chicken is coated in glaze, you are ready to serve!!

Serve with fries or rice for a complete meal!

Enjoy!

Shredded BBQ Chicken Sandwiches

2014-09-10T17:51:00.006-07:00

Shredded BBQ Chicken Sandwiches

--------------INGREDIENTS------------

1 Lb Chicken, boneless and skinless

1 Yellow Onion, diced

1 Tbsp Garlic, minced

1 Jar of your favorite BBQ Sauce

Salt and Pepper

Buns of your choice

---------PREPARATION------

Mince your onions and garlic and add them to your pressure cooker.

Trim chicken and season both sides with salt and pepper.

Add the chicken to the pressure cooker and cook on high heat for 9-10 minutes.

Remove from pressure cooker when chicken is fully cooked (I always double check to ensure chicken is white in the center) and shred with two forks.

Place shredded chicken back in the cooker.

Using a fork, remove the chicken as needed to place on your buns.

Serve with mac and cheese or fries!

Mexican Rice Bowls with Chicken and Avocado Cilantro Lime Dressing

2014-09-10T17:50:00.002-07:00

Mexican Rice Bowls with Avocado Cilantro Lime Dressing

--------------INGREDIENTS------------

For the Chicken:

1 Lb Chicken, boneless and skinless

Salt and Pepper

1/2 tsp Cumin

1/2 tsp Chili Powder

For the Rice:

1 1/4 C Basmati Rice

2 C Water

1/2 C Salsa

1/2 Purple Onion, diced

2 Small Sweet Potatoes

1/2 tsp Cumin

3/4 tsp Chili Powder

1 Can Kidney Beans

1 Can Black Beans

1 Can Corn

Salt and Pepper

1 Tbsp Olive Oil

For the Dressing:

For the dressing:

2 Cloves Garlic, minced

¼ C Lime Juice

½ Bunch of Cilantro Leave (1 C)

½ an Avocado

1 tsp Sugar

¼ tsp Cumin

¼ tsp Salt

2 Tbsp Olive Oil

¼ C Plain Greek Yogurt

2 Tbsp Milk

Additional Toppings:

1 Avocado

Monterey Jack Cheese

---------PREPARATION------

You will first want to make the dressing. This way you can place the finished product in the fridge, allowing the flavors to meld.

In a food processor blend garlic, lime juice and cilantro until the mixture is smooth. Add sugar, cumin, and salt and pulse a few more times. Add the dressing to a bowl and stir in olive oil, yogurt and milk. Cover and place in fridge.

Preheat oven to 450 degrees. and place sweet potatoes on oven rack and bake for approximately 40 minutes, or until they are soft in the center. When the potatoes have 20 minutes or so left you can begin to prep the rest of your meal.

Season chicken and place in oven for 25-30 minutes, or until fully cooked.

Remove sweet potatoes and allow them to cool. When they have cooled down, you can remove the skins. Chop into bite sized pieces and add to a small bowl (you can set the bowl aside for now)

While chicken is cooking, begin cooking rice according to the package.

Meanwhile, heat a pan with olive oil to medium heat and add your chopped onion. Cook until translucent. Reduce heat to low and add kidney beans, black beans, corn, cumin chili powder, salt and pepper.

When your chicken is finished cooking, chop into bite sized pieces. Remove your bean/onion mixture from heat and pour into your rice pot. At this time you can add the salsa to your rice and bean mixture and stir.

Place the rice and beans at the bottom of each bowl and top off with chicken, dressing, cheese and slices of avocado.

Enjoy!!

Absence

2014-09-10T17:43:00.000-07:00

I want to apologize for my absence, the past few months have been crazy to say the least. In a little over a month I will be getting married, which is definitely exciting but also very time consuming. I have been cooking lots but haven't had time to take photos or post recipes. I have just a few recipes to share with you tonight so I figured I would share them now,apologize for my absence, and let you know hopefully I will be back in November (after the wedding and honeymoon).

Beef Taco Rice Bowl

2014-06-22T16:17:00.005-07:00

Who needs the shell anyway? All the best part of a taco - in a bowl.

Chicken Quinoa Bowls

2014-06-22T16:07:00.004-07:00

Grilled chicken, fresh lemons, ripe avocados, and a quinoa salad with corn, cherry tomatoes, red pepper, cucumber, cilantro, and onion- a.k.a Chicken Quinoa Bowl. This is the perfect summer dish that everyone will enjoy.

Slow Cooker Chicken-Sausage Stew

2014-06-22T16:00:00.002-07:00

Chicken and Kielbasa go together like "lamb and tuna fish... maybe you like spaghetti and meatball? You more comfortable with that analogy?" (Gotta love Big Daddy.) I made this dish but lightened it up by using brown rice and low-fat ingredients. You can enjoy this dish even on a diet...right? It's pretty awesome. With our wedding coming up, Ivan has been trying to trim-down. I figured I would try my best to cook my normal meals but lighten them up so he doesn't feel guilty if he has seconds. And he always goes for seconds.

Slow Cooker Chicken Sausage Stew

--------------INGREDIENTS------------

1 Lb Chicken, boneless and skinless

20 Oz Andouille Sausge

1 Jar Rosted Red Peppers

1 Yellow Onion, diced

2 Tbsp Olive Oil

1 Tbsp Garlic, minced

1 tsp Dried Oregano

1 tsp Creole Seasoning

1/2 C Chicken stock

8 oz Cream Cheese

Salt ad Pepper

---------PREPARATION------

Heat oil in a pan and add the onion until translucent. Add the garlic, oregano, salt, pepper, creole seasoning and cook for another few minutes.

Trim the chicken and cut into bite sized pieces.

Slice sausage into 3/4 inch slices and place both meats in your slow cooker, followed by the roasted red peppers (drained) and onion mixture.

In the same pan you cooked the onions, add the chicken stock and cook on high heat until the stock is reduced by half (about 5 minutes). Add the cream cheese and whisk until blended.

Pour the stock mix into your slow cooker and cook on low for 4-6 hours or high for 3 hours.

Serve over rice and enjoy!!

Creamy Tomato Basil Pasta Bake

2014-06-22T15:45:00.000-07:00

This dish is perfect when you're strapped for time but still want a delicious, healthy, and hearty meal. You won't guess what "secret" ingredient makes this dish ahhmazing!

Pizza On The Grill

2014-06-04T14:55:00.001-07:00

Twisted Margherita Pizza

--------------INGREDIENTS------------

1 Store Bought Pizza Dough

Marinara Sauce (I use Italian marinara sauce sold at my local Harris Teeter)

Fresh Mozzarella

Grated Parmesan

Pecorino Romano

Provolone

Cherry Tomatoes

Pepperoni

Salt and Pepper

Fresh Basil

Olive Oil

---------PREPARATION--------

Preheat your grill to 300 degrees.

Tear your dough into 2 equal sized balls. I find it easier to cook pizza on the grill when the pizzas are smaller. Roll each ball into a circle (or something that resembles a circle) on a cutting board sprinkled with flour. You will want the dough to be thin, but making it too thin will cause a messy cooking experience. I usually just eye the dough and make sure it's thin but not yet translucent (about 1/4 in thick.)

Once your dough is prepped you will want to prep all of your veggies and cheeses. I usually place each ingredient in a small bowl so that I can get to them easier. Slice your basil and tomatoes and grate the cheese. Brush the dough with olive oil. Bring everything outside and when your grill is preheated, place the dough on the grill with the side brushed with olive oil face down.

Brush the other side with olive oil. Once the dough starts to bubble and starts to crisp up, flip over with either a spatula or tongs. Now you will have to do the next steps quickly because the pizza will cook in only minutes and you want the cheese to melt before your crust is burnt. Spoon the marinara sauce on the pizza followed by your cheeses (all but the mozzarella.)

Top off with your tomatoes and pepperoni. Lastly, add your mozzarella, basil, and salt and pepper to the pizza. Check to make sure the bottom of the dough isn't burning. You should have another 2 minutes of cooking at this point. I usually cut off the heat, pull down the top of the grill and let the cheese melt. It's okay if your mozzarella isn't fully melted, just ensure the cheeses you placed on the bottom are.

Once the cheese is fully melted, remove the pizza from the grill and place on a cutting board. Cut and serve.

Enjoy!!

Spinach and Ricotta Egg Bake

2014-06-01T16:17:00.000-07:00

Spinach, cheese, and veggies? Yep- I love them all individually. Put them together and top it off with puff pastry, I might just be in breakfast heaven. This meal is great for brunch and even better for breakfast for dinner!

Spinach and Ricotta Egg Bake

--------------INGREDIENTS------------

1 Package Puff Pastry

6 Eggs

1 1/2 C Ricotta Cheese

1 1/2 C Sharp Cheddar Cheese

1 Red Pepper

16 oz Frozen Chopped Spinach

8 Slices Bacon

Salt and Pepper

---------PREPARATION--------

One hour before you begin cooking, remove your spinach from the freezer to thaw out. I usually unwrap it and place in a bowl.

Preheat your oven to 450 degrees.

Once your oven is preheated, place your bacon on a baking sheet. On another baking sheet place your red pepper, after you cut the pepper in half and remove the seeds. Cook until the bacon is crispy and red pepper is soft (about 20 minutes.) Once out of the oven, bring the temperature down to 400 degrees.

While your bacon and red pepper are cooking, remove the puff pastry and mold half of it in a springform pan.

Drain your defrosted spinach and shred the cheddar cheese.

Beat your eggs, saving 1 Tbsp for brushing. Add the ricotta and spinach to the eggs and season with salt and pepper. Mix well.

Place half of the egg mixture into your pan and top off with half the bacon, red pepper, and cheddar. Add the rest of your egg mixture and top off with remaining bacon, red pepper and cheddar.

Lastly,top off your quiche with the remaining puff pastry and tuck in the edges. Brush 1 Tbsp of egg and make a few slits to the middle of the puff pastry.

Bake at 400 degrees for 50-60 minutes. Let the quiche cool for 10 minutes then run a knife around the edges to ensure they didn't stick to the pan.

Enjoy!!

Greek Turkey Burgers

2014-05-09T08:34:00.000-07:00

Olives. Feta. Spinach. These burgers are flavor packed and are a quick 30 minute meal that will leave you wondering why you haven't made these before.

Greek Turkey Burgers

--------------INGREDIENTS------------

1 Red Onion, diced

2 Cloves Garlic, minced

1 Tbsp Olive Oil

1 1/4 Lb Ground Turkey

1/2 C Feta

10 oz Frozen Spinach, thawed

2 Tbsp Kalamata Olives, chopped

1 Tbsp Fresh Oregano, chopped

1 1/2 Tsp Montreal Steak Seasoning

Burger Buns

Toppings:

Tomatoes

Lettuce

Sliced Cheese

Balsamic Mayo

---------PREPARATION--------

In a medium skillet, heat the olive oil. Cook the onions and garlic until soft. Remove from heat and allow them to cool.

Place the thawed spinach in a strainer and remove all of the liquid.

In a large bowl, combine the turkey, olives, feta, steak seasoning, oregano, spinach, and the onion/garlic mixture. Mix together with your hands.

Form 5-6 patties and heat your grill. I used my panini press.

Cook the patios 4-5 minutes and flip once, cooking 4-5 more minutes.

Place your burgers on a bun and top with lettuce, tomatoes, cheese, mayo, etc.

Enjoy!

Chicken Makhani served with Jasmine Rice and Naan

2014-05-07T16:23:00.001-07:00

This recipe is So Easy. So Delicious. If you like Indian food, then I highly suggest you making this for dinner tonight! The flavors are dynamic, yet the preparation is so simple.

Chicken Makani served with Jasmine Rice and Naan

--------------INGREDIENTS------------

3 Boneless Chicken Breasts

1 Yellow Onion, minced

2 Tbsp Butter

3 Cloves Garlic, diced

1 Tbsp Fresh Ginger, peeled and minced

2 tsp Curry Powder

1 Tbsp Thai Red Curry Paste

2 Tbsp Garam Masala

1 tsp Salt

1 - 6 oz can Tomato Paste

1 - 14 oz can Coconut Milk (regular)

1/2 C Plain Greek Yogurt

1/4 C Heavy Cream

Fresh Cilantro

.........

Jasmine Rice

Naan (recipe below)

---------PREPARATION--------

In a medium size bowl, mix together the coconut milk, greek yogurt, and cream. Stir in the tomato paste, garlic, ginger, and spices. Mix.

Add the onion to a crock pot. Top with your chicken, then the coconut mixture. Lastly, add the butter and cook on high heat for 3 hours, stirring every hour.

When your chicken has 30 minutes left, add fresh cilantro. Additionally, begin cooking your rice. Follow the instructions and cook as much rice as you would like. I like to cook 3 cups so we have enough for leftovers.

Naan

--------------INGREDIENTS------------

2 C All Purpose Flow

3/4 tsp Baking Powder

1/2 tsp Baking Soda

1/2 Tbsp Sugar

1/8 C Hot Water

1.5/4 tsp Active Dry Yeast

3 Oz Warm Milk
1/2 C Greek Yogurt, plain

Melted Butter, for brushing

Fresh Cilantro

---------PREPARATION--------

Note: If you are making the Naan as a side to your chicken makhani you will want to start the process after your place everything you need in your crock pot

In a medium size bowl, dissolve sugar in the warm water. Add the yeast and stir until dissolve. Let sit for 10 minutes.

Add the flour to a large bowl. Add baking powder and baking soda.

After the 10 minutes has gone by, add the warm milk and yogurt to the yeast. Pour your mixture into the center of your flour mixture. With a wooden spatula mix the dough together. Finish mixing with your hands, kneading until the dough is sticky but soft.

Set the bowl aside and place a damp towel over it for 60 minutes.

After 60 minutes has gone by, divide the dough into 8 balls. Using a rolling pin, roll each piece into an oval shape.

Warm a skillet, and brush both sides of the dough with melted butter. Place the dough in the hot skilled and cover with a lid for 1 minute (until bubbles form.) Flip and cook for an additional minute or two. Repeat.

You can brush each piece of naan once more with butter then add chopped cilantro.

Serve your naan with the chicken makhani and jasmine rice! Enjoy!!!

Chicken Bacon Pasta topped with Cherry Tomatoes

2014-05-05T14:37:00.000-07:00

Chicken Bacon Pasta topped with Cherry Tomatoes

--------------INGREDIENTS------------

3 Boneless Chicken Breasts

Cherry Tomatoes

3/4 C Heavy Whipping Cream

4 Oz Cream Cheese, softened

1/2 C Grated Parmesan

1 tsp Salt

1/4 tsp Red Pepper Flakes

1/2 Lb Bacon

1/2 Lb Pasta

Salt

Pepper

Parsley

Dry Chicken Rub:

1 1/2 Salt

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Pepper

1 tsp Ground Ginger

1 tsp Sage

1 tsp Paprika

1 tsp Sugar

---------PREPARATION--------

2 hours before you plan to cook, pull out the chicken and set on a plate. Mix your dry chicken rub together and season the chicken. Place the chicken in the fridge until your ready to grill.

Heat your grill to 500 degrees. Meanwhile preheat your oven to 450 degrees. Place the bacon on a baking sheet and cook for about 15 minutes, or until crispy.

Begin to cook your pasta.

In a saucepan, add the cream and cream cheese. Keep on low heat, and whisk until the cream cheese has fully melted. Add the garlic powder, salt, and red pepper flakes. Increase heat and whisk often.

When your grill is preheated, cook each breast for 5 minutes at a time. Flip each breast every 5 minutes, 4 times.

Once your sauce starts to simmer, reduce heat and add parmesan.

Drain the pasta and place in a large bowl.

Pull the chicken off the grill and cut into chunks. Meanwhile, pull the bacon out of the oven and cut into small pieces.

Slice your cherry tomatoes in half. Add the sauce to the pasta and stir. When your ready to plate the food, add the saucy pasta to each bowl. Top the bowls off with chicken, bacon, cherry tomatoes, parmesan, and parsley.

Enjoy!

Watercress Pesto Pasta served with Chicken

2014-04-21T14:50:00.001-07:00

Watercress Pesto Pasta Served With Chicken

--------------INGREDIENTS------------

2 Boneless Chicken Breasts
3 C Watercress Leaves, tightly packed
1/4 C Walnuts
1/4 C Fresh Parmesan, Grated
1/2 C Olive Oil
2 Cloves of Garlic
Pasta of your choice
1/2 C Peas, fresh or frozen
3 Tbsp Parmesan
Salt and Pepper
3 Tbsp Lemon Juice
Fresh Basil Leaves

---------PREPARATION--------

Preheat the oven to 400 degrees. Season the chicken with salt, pepper, parsley, and garlic.
Cook the chicken for 25 minutes (or until fully cooked)

Bring water to a boil for your pasta.

In the meantime combine your watercress, nuts, garlic, and 1 Tbsp of olive oil. Pulse in a food processor until the ingredients are minced. Add 1/4 C of parmesan and pulse some more. Add lemon juice and the remaining olive oil and pulse a few more times. Season with salt and pepper and set aside.

Once your water is boiling, add your pasta. When there is 1 minute remaining, add the peas.

Drain the peas and pasta with a strainer and pour into a large bowl

Add the pesto to your pasta and stir

Once your chicken is finished cooking, chop into bite size pieces and add to your pesto pasta and serve in bowls

Top off each bowl with parmesan and fresh basil

This is a wonderful meal if you are serving a vegetarian or are one yourself. You can leave the chicken out and this meal is just as fabulous!

Avocado Chicken Salad Sandwiches on a Toasted Croissant

2014-03-31T18:54:00.001-07:00

Chocolate Chip Oatmeal Cookies

2014-03-31T18:48:00.004-07:00

Turkey & Sausage Meatballs over Spaghetti

2014-03-31T18:45:00.001-07:00

TURKEY AND SAUSAGE MEATBALLS

--------------INGREDIENTS------------

1 Lb Ground Turkey

1 Lb Ground Italian Sausage

1 C Panko Bread Crumbs

¼ C Whole Milk

2 Large Eggs

1 Onion, finely chopped

½ C Parmesan Cheese

¼ C Chopped Fresh Basil Leaves

¼ C Chopped Fresh Italian Parsley

1 Tbsp Tomato Paste

2 Cloves Garlic, minced

1 tsp Salt

1 tsp Pepper

Olive Oil

---------PREPARATION--------

Preheat the oven to 400 degrees.

In a large bowl, combine the bread crumbs, milk, eggs, onion, Parmesan cheese, basil, parsley, tomato paste, garlic, salt, and pepper. Stir to blend. Add the ground turkey and sausage meat. Using fingers gently mix all the ingredients until thoroughly combined.

Form the meat mixture into 1/2-inch balls (about 22 to 24 meatballs). Place the meatballs on a heavy non-stick baking sheet, spacing apart. Drizzle with olive oil and bake for 15 minutes until cooked through.

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Thanksgiving in February

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Healthy Chicken with Brown Rice, Quinoa, and Cucumber Salad

Healthy Chicken with Brown Rice, Quinoa, and Cucumber Salad --------------INGREDIENTS------------

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Absence

Beef Taco Rice Bowl

Chicken Quinoa Bowls

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Healthy Chicken with Brown Rice, Quinoa, and Cucumber Salad

--------------INGREDIENTS------------