Peruvian Chicken Soup

Boil 4 quarts of chicken broth and two chicken breasts until cooked- remove and shred and set aside.  Add half a cup of uncooked white rice and three cubed potatoes and boil until cooked. Then add in puréed combination of cilantro (entire bunch- stems and all), white onion and 4 cloves of garlic. Cook an additional 5 to 10 minutes & top with avocado. Soooo simple & so delish!!!

Pollo Rosa Maria

 

Ingredients listed below but summary is: butterfly chicken breasts adding prosciutto and cheese- fold back closed-sprinkle with grill seasoning & grill until cooked. In separate pan melt butter mushrooms onions and garlic and add in white wine. I added in a little flour mixed with water to thicken sauce but that was a personal choice recipe didn't call for that.

Sauce ingredients:

2 tbsp of chopped onion

2 minced garlic cloves

1/4 cup of white wine ( I used 1/2)

3 tbsp of lemon juice (approx 1 whole lemon)

Chicken ingredients: 

1 tbsp of butter 

10 oz of mushrooms sliced 

4 boneless chicken breast 

4 slices of prosciutto 

4 slices of Gruyere cheese 

2 tbsp EVOO

grill seasoning: equal parts of salt, garlic, onion, oregano and double black pepper

Prime Rib Soup

This recipe is originally from Closet Cooking but he used a pot roast and I used leftover prime rib and in my opinion waaaaay better!!

2 cups of chopped prime rib

2 cloves of garlic 

8 ounces of mushrooms 

1 tbsp of fresh parsley 

1 tbsp of fresh thyme

4 cups of beef broth 

1/4 cup of flour

3 tbsp of butter

Melt butter add onions and mushrooms and cook until moisture evaporated (about 15 minutes) add garlic and thyme cook about one minute - mix in flour and cook additional three minutes - add wine and de-glaze the pan add the broth and beef and boil -reduce heat and simmer 15 minutes. Add parsley and serve!

Cajun Pasta Salad

In an attempt to copy a pasta salad recipe from my favorite local diner I came up with this and i love it! Tastes pretty similar and you could adjust amount of cajun seasoning depending on if you like salty and spicy. 

Box of pasta

5-6 tsp Emiril's cajun seasoning

1/2 tub fat free feta (put in blender to            

      make super fine)

5 diced and seeded tomatoes

I container fresh diced chives

1/2 cup EVOO

couple splashes red wine vinegar

Barefoot Contessa's 1770 House Meatloaf

We already have a house favorite meatloaf recipe from America's Test Kitchen but I decided to switch it up and try a new recipe I found on Pinterest originally stemming from my one of favorite cooks Barefoot Contessa & boy am I glad i did! It was truly so delicious and I'm not even a fan of meatloaf but the boys in the house are so it tends to get made alot! I took my own pictures but somehow they got deleted from my cell phone so unfortunately this is not an original picture...but I swear I made it and it was so good. FYI - I used only ground beef and ground pork not veal. 

1 pound of ground veal

1 pound of ground pork 

1 pound of ground beef 

1 tablespoon of chopped chives +1 teaspoon for the sauce 

1 tablespoon chopped fresh thyme leaves +1 teaspoon for the sauce

1 tablespoon of chopped Italian parsley +1 teaspoon for the sauce

3 large eggs 

1 1/3 of a cup of  Panko 

2/3 cup of a cup of whole milk 

1 tablespoon of salt 

1 1/2 teaspoons of ground pepper

EVOO

2 stalks of diced celery 

1 large diced onion 

2 cups of chicken stock

8 to 10 cloves of garlic chopped minced smashed ;)

3 tablespoons of butter

Sauté celery and onion in olive oil let cool- then add to bowl of meat, chives, thyme,parsley, eggs, Panko,milk, S&P and mix. Place in greased baking pan or on wire rack bake in 350° oven for 40 to 50 minutes or until internal temperature is 155 to 160°. Remove from oven and let rest 10 minutes. Meanwhile, for sauce combine broth garlic and butter over medium high heat and simmer 15 minutes until thickened. Add 1 teaspoon of the thyme,chives and parsley the sauce will eventually thicken and butter will eventually slightly brown. Enjoy!!

"Flank Steak O'Bryan" aka Carraba's Copycat

Above is what a more experienced cook's (or maybe just one with better photography skills as I just used my phone and the flash seemed to take over) dish would look like and below is mine. Might not be as pretty but it sure did taste just as good as if we were eating at our favorite chain ever... Carraba's!!

Take your flank steak and butterfly it. Cut it into more manageable portions as you will need to pan fry it to brown all sides, unless you have a really large saute pan.  Pound steak thin on both sides with both sides of the utensil (tenderizing side and the flattening side). Season both sides with S & P. In separate bowl combine goat cheese, drained chopped sun-dried tomatoes and chopped basil. Spread over steak and roll up. Secure with cooking twine. Pan fry in EVOO to quickly brown all sides. Keep in same pan (I used cast iron) and put in 400 degree oven for 12 minutes. Super easy & SUPER DELISH! My husband was SHOCKED it was flank steak because it was so tender!!

1.5 - 2 lb flank steak

6 oz goat cheese

1/2 cup drained chopped sun dried tomatoes

S & P

3 tbsp EVOO

Artichoke Chicken and Mushroom Bake

This recipe originated from the Chew cooking show but can be found all over Pinterest and on various blogs. I made this last night for my family and we loved it- so it's a winner and going on my blog which I use primarily to save recipes that I like future reference. Here she is...

4 pounds of chicken thighs with skin left on 

1 cup of artichoke hearts 

1 medium onion sliced 

1 pound of white button mushrooms 

2 tablespoons of Grey Poupon Dijon mustard 

3 cloves of minced garlic

1/4 cup of EVOO

1/4 cup of red wine vinegar 

1/4 cup of white wine 

1/4 tsp basil 

1/4 tsp of thyme 

1/4 tsp tarragon 

S & P

bake at 375 for one hour

Protein Powder Banana Breads

My main focus in the morning is ingesting as much caffeine as I possible can as quickly as I can so I can get the household up and running, lunches packed and kids out the door to school. Like many other moms I don't have much time left over to eat breakfast myself. This was never a problem before I started weight training and adding protein to my diet. I LOATHE most protein shakes due to their chalky texture and horrible smell, so I am always looking for other options to get as much as I can without causing myself to gag. I went out in search of banana bread recipes with protein powder added to the mix. Below is two tried and true recipes...both being good. One is obviously healthier being there is only oat flour(ground up rolled oats) and no flour. It also called for 6 packets of Stevia but I would rather eat something natural rather than chemicals so I substituted 1/2 a cup of sugar. It was really good.. texture was a bit gooey but I kinda like my baked goods like that. The other recipe with flour was more "breadlike" and drier but also good. Both great options for a pre-gym snack!

RECIPE 1 (on right /flour free) bake 375 @ 1 hr (depending on type of pan used )

2 mashed bananas

1 cup oat flour (ground oats in blender)

2 scoops protein powder (vanilla, banana or cake flavored)

1 cup nonfat greek yogurt

3 large egg whites (or 1/2 cup egg beaters)

1/4 cup unsweetened applesauce

6-8 packets stevia (or 1/2 cup sugar)

2 tsp vanilla extract

1 tsp baking soda

1 pinch salt

1/2 cup chopped walnuts

RECIPE 2 (on left/with flour) -  bake 1 hour & 15 minutes @ 350

3/4 cup sugar

1/2 cup applesauce

2 eggs

3 mashed bananas

1/2 cup milk

1tsp vanilla

2 cups flour

2 scoops protein powder (vanilla, banana or cake flavored)

1 tsp baking soda

1 tsp salt

1 cup chopped walnuts

All Natural Margarita Mix

Recently after a visit to the medieval fair we purchased a industrial sized lemon juicer so my son could have old fashioned lemonade at home. I love to find ways to have great treats that are as natural as possible. A great treat for me is a nice stiff margarita!!  I fumbled around with a few sour mix recipes I found online and settled on my own measurements (aka one with ALOT less sugar!!) You might want one sweeter but to me this mix is just right as the Grand Marnier sweetens things up anyways. this makes approx 6 margaritas at 96.7 calories each (pre-liquor of course). Enjoy!

1 cup fresh squeezed lime juice

1 cup fresh squeezed lemon juice 

3 cups water (1 cup separated & heated to dissolve the sugar into)

3/4 cup sugar

Best Ever Fried Chicken

For the past two years the day after Christmas we make fried chicken and waffles for breakfast for all the family that sleeps over on Christmas night and it's a big hit. This recipe is fantastic. We are having work done on our kitchen this week so my oven and microwave are out of commission & I have been using my deep fryer more than I usually do & my boys couldn't be happier about it! Below is my recipe for fried chicken.. Hope you enjoy!

INGREDIENTS:

4 tbsp salt

3 tbsp fresh ground pepper

2 tbsp cayenne

2 tsp garlic powder

2 tsp onion powder

1 tsp dry mustard

2 cups flour

8 drumsticks, 8 thighs

4 cups buttermilk

Canola oil

Mix spices in one bowl adding half to flour in seperate bowl. With remaining spices rub chicken. Poke chicken with fork to aid in flavor absorption. Pour buttermilk over chicken to marinate overnight. When ready to cook dredge chicken in flour & spice mix. Add to oil heated to 360 degrees. Cook @ 15 minutes or until internal temperature reaches 165 degrees. 

Sausage Stuffed Mushrooms

Last night was a test run for an appetizer to serve for Christmas dinner and I am pleased to say we have a winner! These were the most AMAZING stuffed mushrooms I have ever had. Yay!!  I made some Parmesan roasted potatoes with it that are always easy and good. All you have to do is coat baking sheet with EVOO, salt, pepper and Parmesan and bake at 400 for 45 minutes.

 

SAUSAGE STUFFED MUSHROOMS

16 extra large mushroom caps, stems separated and chopped

5 TBSP EVOO

2 1/2 TBSP marsala wine

3/4 lb sweet Italian sausage

3/4 cup minced scallions- white & green part (6 leeks)

2 tsp minced garlic

1 tsp salt

1/2 tsp pepper

2/3 cup plain panko

5 ounces Mascarpone Italian cheese

1/3 cup grated Italian Parmesan

2 1/2 TBSP minced fresh parsley

 

Separate stems of mushrooms chop and set aside. Toss caps with 3 TBSP EVOO and Marsala wine.  Heat remaining EVOO and sauté sausage crumbling it as it cooks. After browning add chopped stems and stir for 3 min. Add in scallions, garlic, s & p, and cook another 3 min. Add panko and combine. Finally swirl in mascarpone until creamy. Take off the heat and add in Parmesan and parsley. Fill each cap generously and bake for 50 minutes at 325

 

Panko-Parmesan Chicken & Spring Green Risotto

Well I wont lie.. this was pretty labor intensive... between the prepping, measuring, ladling, stirring, dredging, blanching, ice-bathing all at the same (while helping kids with their homework I might add) was a bit tough but the final product was well worth it. The picture doesn't do it justice as you cant taste the leeks, fennel, Parmesan, Mascarpone, lemon ect but trust me when I say it was so good even my kids ate it!!

PARMESAN CHICKEN

6 boneless breasts, pounded 1/4 inch thick

1 cup flour

1 tsp salt

1/2 tsp pepper

2 eggs, whipped

1 1/4 cup seasoned panko breadcrumbs

1/2 cup grated Parmesan cheese

butter & EVOO

 

Combine flour S & P on plate. Combine breadcrumbs and Parmesan on another plate. Whisk eggs in bowl. PAY ATTN TO THIS ORDER!! I thought it was weird at first but I think it was the secret. 1) Dredge chicken in flour mixture. 2) Dip both sides of chicken in eggs 3) Dredge chicken in breadcrumb mixture. Pan fry in EVOO & Butter for @ 3 minutes per side.

 

SPRING GREEN RISOTTO

1 1/2 TBSP EVOO

1 1/2 TBSP butter

3 cups chopped leeks, white & green parts (2 leeks)

1 cup chopped fennel

1 1/2 cup Arborio rice

2/3 cup white wine

4-5 cups chicken broth

1 lb asparagus, sliced in 1.5 inch pieces

1 1/2 cup frozen defrosted peas

1 TBSP grated lemon peel (2 lemons)

2 TBSP fresh squeezed lemon juice

1/3 cup Italian mascarpone cheese

1/2 cup grated Italian Parmesan

3 tbsp. fresh chives

 

Heat butter & EVOO and sauté fennel and leeks @ 5-7 minutes in medium to large saucepan. Add rice and stir to coat in butter. Add wine and simmer until liquid is dissolved. Add chicken broth 1 cup at a time and frequently stirring, waiting for all to be absorbed before adding more. takes around 25-30 minutes before done with all 4 cups. Meanwhile blanch asparagus and peas 4-5 minutes and put in a ice bath. When risotto has been cooking around 15 minutes add in lemon zest, 2 tsp salt & 1 tsp pepper along with peas and asparagus to further their cooking. Continue adding stock until rice is soft and tender. Blend lemon juice, mascarpone and Parmesan cheese with chives and fold into risotto. You are good to go! You wont be disappointed!

 

Quinoa Quinoa Quinoa!!

Did you know Quinoa contains more protein than any other grain? It provides all the amino acids the human diet needs and it's gluten free. Quinoa dates back over 5,000 years with strong ties to the Inca civilization. The culture called it the "mother grain" and they were right it surely is a SUPERFOOD!! Check out 3 tried and true recipes below.. and say HELLOOOO to diet food that's actually good!!

 

Quinoa Tabbouleh with Chickpeas

 

2 cups cherry tomatoes, halved

1 can chickpeas, drained & rinsed

1 cup green onion, sliced

1 cup flat leaf fresh parsley, chopped

1 cup fresh mint leaves, chopped

1/2 lb cucumber, seeded and sliced

1/3 cup fresh lemon juice

1 cup cooked quinoa (cook as package directs)

S & P

1/3 cup EVOO

 

Quinoa with Feta & Dill

 

1 cup quinoa (cook as package directs)

1 can chickpeas, drained and rinsed

1 cup cucumber, seeded and diced

3 TBSP chopped fresh dill

1/3 cup green onions, minced

3-4 TBSP fresh lemon juice

S & P

 

Southwestern Black Bean & Mango Quinoa

 

1 can black beans, drained and rinsed

1/2 cup fresh cilantro, chopped

1 cup corn

2 garlic cloves, minced

1 lemon (juice only)

1 cup fresh mango, diced

1 red bell pepper, diced

1/4 cup red onion, diced

1 cup jalapeno, diced

1 cup quinoa (cook as package directs)

1/2 tsp chili powder

1/4 tsp turmeric

1.5 TBSP EVOO

1/2 tsp cumin

 

Mix spices and olive oil separately and drizzle over finished product while mixing well.

Sweet Sweet Sweet Potato Hash!

This summer my family and I vacationed in California and my super cool aunt prepared a wonderful meal with a side of sweet potato hash topped with a delicious vinaigrette. I think she said she saw it on the TV show Restaurant Impossible. I searched the web and couldn't find it but found one similar by Bobby Flay so I used that and just added bacon to it (6 pieces cooked crispy, chopped and added in at the end). My husband is the guy that refuses to eat any leftovers no matter how good they are & he ate this for lunch for two days afterwards. HA!!

FOR THE VINAIGRETTE:

1 cup sliced green onions (green part only)
3 TBSP white wine vinegar
1tbsp Dijon mustard
1/2 cup EVOO
2 tsp honey
S & P

FOR THE HASHBROWNS:

1/4 cup canola oil
2 TBSP butter
1 medium Spanish onion (halved and sliced thin)
pinch of sugar
1 TBSP fresh thyme leaves, chopped
6 large sweet potatoes peeled and chopped into 1 inch dice

If you have a bullet blender or small smoothie blender this works perfect!!  I was amazed how it transformed once emulsified. Combine onions, vinegar, mustard and a few tablespoons of water and blend until smooth. Add EVOO and continue to blend until emulsified. Add the honey and some salt & pepper and pulse a few more times until blended. For the hash browns heat half of the recipe's portions of oil and butter and cook onions with a pinch of sugar until they are caramelized. Add thyme salt & pepper and set aside. Parboil potatoes for 10-12 minutes until tender and drain. Add remaining oil and butter to the sauté pan and add drained potatoes until browned (and carefully flipping as to not mash). Add in the onion mixture (and bacon if you want.. I think it added another dimension to the dish). Transfer to a serving platter and top with the green onion vinaigrette. Enjoy!!

Who says Mexican can't be healthy?

I love Mexican food but often feel too guilty to enjoy it but these were delicious and so good for you too!! The only thing prepackaged were the flour tortillas but once I get my tortilla press I will be making those from scratch too ;) I originally got this recipe from Pinterest where it is all over the place labeled spinach and black bean enchiladas but I added chicken (for my carnivorous husband) and red pepper  for color. Here she is!!

FOR THE SAUCE:

3 cups of vegetable or chicken broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 tbsp. EVOO
2 tsp cumin
1/4tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder
S & P

FOR THE ENCHILADA STUFFING:

15 oz can black beans rinsed & drained
1.5 cups thawed frozen corn
6 oz fresh spinach (cooked and drained prior to adding)
6 green onions, sliced
1/3 cup cilantro, chopped
3 cups shredded cheese (reserve 1 cup for the top)
6-8 flour tortillas

To make sauce heat EVOO and spices and flour until bubbly. Slowly add in broth and whisk. Combine all ingredients for stuffing. Spray casserole pan with PAM and ladle sauce on bottom to prevent sticking. Wrap up enchiladas top them with sauce and cheese and bake for 30 minutes at 375. That's it.. super easy & super delish!

Book Reccomendations - The Kitchen House and The Secret Life of Bees

If you enjoyed the book The Help by Kathrynn Stockett...you will absolutely LOVE these novels!!

The Kitchen House: Orphaned Irish 7 year old Lavina arrives at a tobacco plantation where she will live and work alongside it's slaves. Under the care of Belle, the masters illegitimate daughter she becomes very attached to her stand in family yet is separated from them from the color of her skin. As Lavinia matures she is accepted into the world of the big house where the master is absent and the mistress battles opium addiction. So much more happens after this but you must read it to find out!!

The Secret Life of Bees: Lily Owens is a motherless child who lacks memory of her mothers presence and the cause of her death. She lives in a lonely abusive house with her father who is rarely home and when he is it is far from pleasant. When Lily's housekeeper whom serves as a stand in mother for her insults racist locals and gets herself beaten and jailed Lily bravely sets out to set them both free. They escape to South Carolina and are taken in by eccentric bee-keeping sisters who hold not only the secrets to the past but hope for the future.

Back to LIVING IN THE NOW & counting all my blessings

I cannot believe it has been so long since posting on this blog. My sole purpose of initially starting this project was to record wonderful recipes of foods I have cooked or books that I have read. I have a tendency to be enthralled in a good story to whereas I stay up through the night to read only to sadly forget it’s storyline or the enjoyment I received from it. On vacation this summer I was discussing books with my aunt and couldn’t remember reading a book that I apparently raved about on facebook. It was then I decided to start writing here again.

The past year I have spent chasing unfulfilled childhood dreams and trying to insert myself into a world I didn’t fit into. It took me sustaining a broken arm, several false friends and blowing A TON (like a year or two’s  worth of college tuition TON) to realize the saying “It’s never too late to follow your dreams” is not only false but often irresponsible too. Just because YOU CAN.. doesn’t mean it’s a good idea.

Which leads me back to why I am here. I am no longer looking elsewhere for a definition of “who I am”  or “where I belong” but rather knowing I am already proudly doing it. I have a wonderful life denied to many.  I am fortunate to be able to be “just a mom” with a physically able body, a mind that loves to explore, hands that can create, a beautiful home and a husband that still loves me even after all these years.  I seek nothing but ways to improve what I have already been blessed with.  Cheers!! It’s good to be back :)

The most amazing healthy dish ever!!

AMAAAAZZZZING!!!  This is seriously soooo good. I got the recipe from Nourished By Nature's facebook page & copied their picture as well because I am too lazy to download my pics from my camera..some blogger huh? Besides I need to figure out out to get the pink beet stain off my fingers!!  That was the only unenjoyable part.. roasting & peeling the beets.. wonder if it would compromise the flavor much to use canned? This picture looks like she used barley or something, which would prob be just as good but just as a forewarning my quinoa turned pink from the beets.. Im not sure if this is because they were still warm or what.. but none the less it seriously was delish warm but is now chilling in the fridge for quick salads for lunch.

Quinoa, Greens and Feta

Ingredients:
2 medium or 3 small beets (any color) roasted
1 cup kale or green of your choice(collards, chard, beet greens)
1 cup quinoa
...

Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2. Bring the water back to a boil, and add the quinoaand cook as directed.

3. While the quinoa is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the quinoa. Peel and dice the beets and add, along with the greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature

Oven Roasted Bacon/Parm Potatoes

I copied this recipe straight off www.myadventuresinthecountry.com (hence the ridiculously long instructions). But it's worth all the heavy reading b/c it is really good..


1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:
Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. 
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon.
Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!

Chilled Avocado, Corn & Tomato Salad

Ok.. this is seriously HEAVENLY.. I think the word I initially used is sacred..lol.. b/c it is really that good & so very simple.

1 avocado, diced
1 pint grape tomatoes, halved
2 ears of corn, grilled
2 tbsp cilantro, chopped

Sauce:
1 squeezed lime
3 tbsp canola or olive oil
1 tbsp honey
s & p
1 clove garlic, pressed