Category Archives: Mid-day

Lunch or Brunch, or something in that realm

Chicken Parmesan Sandwiches

Posted on by

chickenparmsandwich

These Chicken Parmesan Sandwiches just hit the spot! They were delicious!! My husband… he told me he’d order these at a restaurant and go back again specifically for these!! Now, I think he’s a bit biased… but they were good!!

Ingredients: for 2 sandwiches… for more, multiply accordingly

4 chicken tenderloins
1/2 cup coconut milk (or any other milk… even buttermilk)
3 TB parmesan cheese (grated or shredded)
1/2 cup all purpose flour
1/2 cup panko bread crumbs
1 egg
2 TB water
2 thick slices of fresh mozzarella
10 small leaves of fresh basil
1/2 cup jarred spaghetti sauce or marinara
1/2 tsp salt & pepper
2 Ciabatta Rolls
1 TB pesto (I keep a jar in my fridge at all times… pre-made… we go thru a lot!)

DSC_0157DSC_0164

Directions:

Slice the 2 rolls in half and lightly butter and sprinkle with garlic powder. Put in oven @ 350 for 5 min just to toast. Take out, and put pesto lightly on 1 side.

Thaw chicken if it isn’t already, and soak in the milk. While soaking, put 3 TB olive oil into a skillet and heat on med to med low heat until just rippling. Then put the flour in 1 bowl, with the salt and pepper. Put the 1 egg in another bowl w/the water and wisk. Add the panko bread crumbs and parmesan cheese in a 3rd bowl and mix together. In a “assembly line” style, take the chicken, dip in the flour mixture, then the egg mixture, then the panko bread crumb mixture and directly into the skillet. Pan fry on either side for 3-4 min per side. Then, place onto the bottom half of the roll, and top with 1 TB of the marinara, then the slices of mozzarella, and bake in the oven at 350 degrees for 8-10 min until the cheese is well melted. Take out, top with sauce and basil, and the other side of the roll. ENJOY!!!!!

 

The croissant was a store bought roll that I topped with honey butter at my husband’s request. We also had chips and guacamole with our sandwich. A bit of a hodge-podge dinner, but satisfied cravings!!!!

 

Easy and Quick Big Group Breakfast!!!

Posted on by

DSC_0154 DSC_0155

Scrambled Egg Croissant Sandwiches

Ingredients:

1 dozen eggs
1/2 to 3/4 bag of Jimmy Dean sausage crumbles
6 slices bacon (I used pre-cooked TJ nitrite&nitrate free bacon)
2 TB milk (I used unsweetened organic coconut milk… you could use organic 1/2&1/2)
1/2 bag of shredded cheddar cheese
salt and pepper to taste
20 croissants

 

Scramble eggs w/the milk until 1/2 way cooked. Add sausage and cooked bacon (microwave bacon until crispy) and add salt and pepper as desired. ( I don’t add too much salt because of the cheese, bacon and sausage. Scramble until cooked through. Put into 9×13 pan to serve and top with shredded cheese to desired amount. Then, cut the bakery (or pillsbury) croissants in half and make a breakfast sandwich. Easy, and enough to feed many!!!

Date Night!!!! (At home date night… like a staycation.. but a stay…date)

Posted on by

So, my husband and I are kind of “foodies” per say. I LOVE to cook (obviously) and we LOVE to eat!! For our anniversary, we always spend it in Asheville because my parents send us to a marriage retreat up there every year. So, we save $$ to specifically go to a new and FANCY restaurant. Our dates… we love new and nice restaurants. Now, don’t get me wrong, my husband has a strange obsession with Taco Bell, so it’s not like we never eat less expensive food, but we REALLY enjoy eating out where it’s farm to table, or all natural ingredients, and there’s a lot of thought and freshness put into the meal. In Charlotte we went to a restaurant called the Dandelion Market. New and fun things… new flavors. Inspiring for me too!

One of our most favorite dish, that is usually too expensive, is lamb. Last time we ordered it was probably on an anniversary a few years ago. So… I was needing a date night, and $$ was a bit tight due to saving for a couple of upcoming trips… so I made a fancy dinner here at home!!!! And, compared to an approximate $100 tab at an upscale restaurant (including tip and wine), this meal cost around $25. Pretty good huh?! So, here’s the recipe in case you want an at home date evening!!

Rack of Lamb with Roasted Fingerling Potatoes, Roasted Asparagus and Quinoa Tabbouleh

rackoflamb

Rack of Lamb Ingredients:

1 half (or full) rack of lamb
8-10 leaves of fresh mint chopped
1 tsp of minced garlic
2 small branches fresh rosemary… remove and mince the leaves.
3-4 TB olive oil
1 tsp sea salt

The rack of lamb needs to be “frenched”. Basically exposing the bones on each rib. You can have the butcher do this. I purchased one that was already done. I then marinated the lamb. I mix the chopped mint, rosemary, garlic, salt and olive oil together with a fork, and then cover the entire half rack of lamb with it. (Most of it on the “fattier” side that is left up. I then put it in a bowl, cover with foil, and put in the fridge for 4 hours.

When done marinating, heat up the cast iron grill pan. (Or grill) Salt the grill pan with sea salt. When hot, place the entire rack fatty side down onto the grill pan to sear. After 6 minutes, flip, and put into the oven and broil for 10 minutes with fatty side up. Take out of the oven , wrap in foil and let sit for 5 minutes. After, remove from foil and cut apart each separate rib. Most people leave it here because people like it on the “rare” side of medium. Since I don’t, I like it on the well side of medium, I put the cast iron pan back onto the stove top, heated it up and seared each side of the meat of each individual lab pieces. About 1 min per side. Then… served!! DELICIOUS!!!!!!!!!!!!!!!!!!!

DSC_0126DSC_0129DSC_0130DSC_0131

Fingerling Potatoes:

Toss the potatoes in olive oil, sea salt, and rosemary and roast in the oven at 350 for 20 minutes. DONE! 🙂

 

Asparagus

Roast in oven w/a light amount of olive oil, and salt. 12 min at 350.

vi

Tabbouleh: This I threw in because I discovered a fresh cucumber in my garden!! I figured, lamb, asparagus… why not stick with the Mediterranean vibe and make this!! The recipe here is from a previous post: https://dancinandcookininthekitchen.com/2014/06/02/quinoa-tabbouleh/

 

Coconut Curry Corn&Chicken Chowder

Posted on by

Image

A mouthful to say, and a DELICIOUS mouthful to eat!!!

Ingredients:

2 TB coconut oil
1/2 onion chopped
1/2 tsp. minced garlic
1 Yukon Gold potato Diced small (1/2 – 1 inch pieces)
1 14.5 oz. can Diced&Fire Roasted tomatoes w/green chilies (I used Trader Joes)
2 steamed ears of corn, cut the corn off the cob and toss the cobs.
1 tsp. cumin
1 tsp. curry
1 cup Silk Coconut Milk (you can also use 1 can coconut milk, but I always have coconut milk in the fridge)
1/2 qt. Low Sodium chicken broth (you can also use vegetable broth)
drizzle of honey to taste
salt & Pepper to taste
splash of 1/2&1/2 at the very end… makes it a bit extra creamy
4-5 chicken tenderloins – cooked and diced. (I sauteed them w/1 TB olive oil in skillet w/salt, pepper and cumin for about 10-15 min)
Garnish with cilantro, and a bit of FRESH squeezed Lime juice

Image

Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry, cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, potato, canned fire roasted tomatoes with green chilis; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
Add the coconut milk and sauteed chicken tenderloins (diced). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw honey to taste. Heat through gently- please DON’T BOIL it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Honey cools the spice.
Garnish with a lime wedge, and ENJOY! (It’s got a bit of heat too!!! YUM!).
Serves 4-6 depending on serving size.

Read more: http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#ixzz35Vc45gmB

LIGHT Chicken Salad Sandwiches

Posted on by

Image

These were pretty good! I wanted to add a couple more ingredients to them, and I will put them as “add-ins” on the end, but to keep them light, I did not. So… Here it is!

 

Ingredients:

6 boneless skinless chicken tenderloins
1 TB olive oil
salt & pepper (1/2 tsp)
21 seasoning salute (Trader Joes)
2 Heaping tablespoons of FF Greek Yogurt
1 tsp Dijon mustard
Zest of 1 lemon
1/4 tsp soy sauce
1/8 tsp. ground cumin
2 tsp. fresh chopped parsley
salt and pepper to taste
Halved grape tomatoes
Lettuce

Add ins: craisins and walnuts!!! YUM!

Cook chicken tenderloins until fully cooked. I put about 1 Tb olive oil into skillet, heat until rippling slightly, place the frozen chicken tenderloins into pan. Sprinkle with salt and pepper, and a little bit of the 21 seasoning salute from TJ. Turn half way and cover. Total cooking time approx. 10 minutes.

When the chicken is done, set to the side and let rest for 5 minutes. When done resting, cut into small cubes. Then let cool. After cooling, combine all ingredients in a bowl. I put mine on the homemade rolls that I’ve mentioned in previous posts. You could do on bread or rolls, or in a Romaine Lettuce leaf for low carb. YUM!

Grilled Pork Chops, Escalloped Potatoes and Oven Roasted Brussel Sprouts

Posted on by

Image

This was quite yummy! I kind of put it together at the last minute… I was going to make something else today, but realized I forgot to buy fish!! OOPS! So, a bit of a heavier meal, but perfect after a long day. Turned out yummy!

INGREDIENTS:

Costa Rican Cocoa Porkchops:

4 thick center cut pork chops
2 TB unsweetened baking cocoa
1 packet of instant coffee (the one that’s about 1 tsp. amount, for 1 cup of coffee)
1 tsp. ground cinnamon
1 tsp. chili powder
2 TB sunflower (or canola) oil
1 tsp. sea salt

Image

Mix all seasonings together in a bowl, and make a paste. I cooked these on the grill pan. I heated it up, and salted the pan. I then spread the paste onto one side of the pork chops and set the paste side down onto the grill pan. Then, while that side was cooking, I spread the paste onto the other side. I let it cook for 8 minutes per side, until fully cooked through, no pink.

Escalloped Potatoes (I made them dairy free, you can substitute for butter and milk if you wish)

7 yukon gold potatoes, large
1 green onion, chopped
1 tsp salt
3/4 cup all purpose flour
1/2 tsp ground pepper
2 cups milk (I used unsweetened coconut milk. You can use 1/2&1/2 or milk)
2-3 TB butter (I used Smart Balance Olive Oil margarine)
1/2 tsp garlic powder
1 tsp. grated parmesan (on top)

Image

Slice the potatoes thin. I used a hand-held mandolin, but you can do so with a knife, just try to make all slices as similar in size as possible. The thinner the better. Once sliced, you layer. Put 1/3 of the slices into the bottom of a coated 9×13 pan. Then, combine the flour, pepper, garlic powder, salt and pepper in a bowl and stir. Then put 1/3 of it sprinkled onto the bottom layer of the potatoes. Then, put bits (1/3 of the butter) of the butter onto that layer. Then, top with another 1/3 of the potatoes and repeat the process 2x until you have 3 total layers. Then, top with 1 tsp of grated parmesan. Heat up the 2 cups of milk in a sauce pan. Should only take 3 minutes or so. Then, pour over the top of the layers of potatoes. Then, cover with foil, and bake at 375 degrees for 60 to 65 minutes. Take out when all potatoes are soft.

Oven Roasted Brussel Sprouts: 

15 Brussel sprouts halved
1-2 TB olive oil
1 tsp. balsamic vinegar
1/2 tsp. salt&pepper

Put the halved brussel sprouts in a single layer on a coated cookie sheet, drizzle on olive oil and sprinkle with salt&pepper. Then sprinkle with a bit of balsamic vinegar on each one.

Mediterranean Pasta with Chicken

Posted on by

Image

 

It’s still a bit rough for me around the house… still can’t get my “chopped up” finger wet with those stitches… and I had a crown put in today… and my head is pounding! So, easy pasta dish it is! I’m going to try to do more than just pasta dishes… but to be quite honest… anything that has pasta, chicken, and vegetables… no matter the combinations… you can almost bet I’d love it!

This one is a very good one, but you have to like capers. I do though!!

Ingredients:

6 chicken tenderloins, or 2 chicken breasts
2 tsp minced garlic
1 cup low-sodium chicken broth
1 tsp fresh rosemary
1/2 tsp dried oregano
1/2 tsp chopped fresh basil
1 large grilled zucchini cut into large pieces
1 red bell pepper chopped into small pieces
1 cup (dry) orzo pasta (or another small pasta)
1 TB chopped fresh parsley
1 TB capers (drained and rinsed well)
1/2 cup fresh spinach
5 or 6 grape tomatoes halved
1 TB grated parmesan on top after serving

Cook the pasta according to the package until al’dente. While the pasta is cooking, place the chicken into a skillet w/the olive oil, salt and pepper the chicken on either side before you place into the skillet (or after!). Cook until browned, and then add fresh herbs and the chicken broth. Bring to a simmer and add the spinach. Stir in the cooked pasta, and then add in the vegetables and let simmer until thickened. Stir in the capers, top with parsley and serve. Enjoy!

Friday the 13th!

Posted on by

So…. my Friday ended up with me getting 7 stitches in my finger due to me attempting to help my husband with yard work and breaking out the electrical hedge trimmers. Needless to say, no cooking was done in my house last night or tonight.

I AM doing meal planning… So, I am going to post a bit about that.

My husband gets paid 2x per month… so, therefore, to be most efficient, I grocery shop 2x per month. (SOMETIMES I have to go back out for perishables). So, when the grocery shopping time is coming up, I go through and plan out what recipes I will be making for the next 2 weeks. I usually pick about 18 in case I change my mind, or my mood changes. At least 5 have overlapping ingredients, so that I don’t have to double purchase. Also, I like to be able to use leftovers, or excess from one meal, to make another.

I usually use 3 different things to do the planning. 1: sparkpeople.com . This website rocks! They have a large library of recipes WITH the calories listed, which is really great. I also love the weightloss area of the website too, and how it’s free and makes sure that you have a BALANCED diet, not just get skinny. They focus on HEALTH, which I LOVE!

I also use pinterest. I not only search for recipes, I have a board where I pin my bi-weekly recipes, and then when they are made, if I liked them, I transfer them to my meals board.

I also use my cooking magazines. I just picked up Cooking Light from the grocery store. I will for SURE be incorporating these recipes the next two weeks! They have a lot of fresh and clean focuses on the recipes in there, so I’m excited to try some fun and new stuff!

I’m also trying to learn. I really want to go to culinary school, but until I can… I am watching youtube vidoes, trying new methods, new foods, etc as much as I can. I am just soaking it all in! I’m also trying to be cautious about clean, organic ingredients, and also lower in calories… the “lightened” version of things.

Thats my thinking!

Here is my board on Pinterest: http://www.pinterest.com/rebeccacain23/weekly-meal-plans/

I’ll be up and cooking soon… until then, it will be info, advise, and musings! Praying these stitches heal well and quickly!!

 

Rainy Day calls for Beer and Beef Stew!

Posted on by

Image

Is your crockpot ready? Cuz this one is awesome! It’s one of those recipes for Sunday afternoon in the winter, or a cold, stormy day in the summer when you don’t want to heat up the oven, or stand in front of the stove…but you kinda want something warm to eat for dinner. THIS IS IT!! It’s a good one!

I adapted my recipe from this one: http://bakedinthesouth.com/2012/08/crockpot-freezer-meals-part-2/
She used it as a freezer meal! So, this can actually be frozen in a large gallon bag, and taken out and put into the freezer! I put mine directly into the crockpot though. 🙂

Ingredients:

1 1/2 pounds beef stew meat (I prefer the grass fed beef like you can find at Earth Fare or Whole Foods)
2 TB olive oil
1 TB salted butter
3 large carrots, cut into large pieces
4-5 potatoes cut into 4 or 6 pieces
2 tsp minced garlic
2 bay leaves
1 tsp fresh parsley chopped fine
1 cup dark beer (My FAV for this is Duck-Rabbit Amber Ale)
1 cup beef broth
1 cup Pace Restaurant Style Salsa- medium (you can also use Rotel)
2 tsp. Himalayan pink sea salt
1 tsp pepper (or to taste)

put everything in crock pot, cook on high for 3-4 hours, or low for 6-8 hours. DELICIOUS!!!!!

Taco Dip!

Posted on by

DSC_0836 DSC_0840

This is a recipe that My mom started making when I was a kid, and I’ve slowly developed and added to it to make it my own version!

Here it is!:

Ingredients:

1 lb. 90/10 ground beef
1 packet taco seasoning OR homemade taco seasoning (really all you need is chili powder and cumin!)
1 can fat free re-fried beans
1/3 can black beans
3/4 can large black olives (I used the “natural” ones brined in sea salt and water)
1 scallion (green onion)
1 small red bell pepper
1/4 cup salsa
3/4 cup light shredded mexican cheese
1/4 cup frozen corn
2 tsp fresh cilantro

Directions:

Preheat oven to 350 degrees.

Brown ground beef in skillet until fully cooked. I like to use the pampered chef tool specifically for cooking ground beef because it gets it much more finely chopped! Once the beef is chopped and cooked through, drain the fat. (I drain it into a styrofoam cup and freeze it, and then toss it)I then add the taco seasoning and 1 cup of water and stir until well mixed. After seasoning is mixed well, add the can of re-fried beans. Stir until the re-fried beans are well incorporated.

While the hamburger is cooking, slice the black olives, and the scallions and red bell pepper and cilantro.

Spread the hamburger/re-fried bean mixture onto a cookie sheet that has been lined with tin-foil. Then, sprinkle with black olives, bell pepper, cheese, corn, black beans, and salsa. Bake at 350 for 15 minutes, or until cheese is well melted.

Take out and top with the cilantro and scallions… then, if you wish, you can either put into a romaine lettuce leaf and eat a carb free taco… OR, top the whole dip with chopped lettuce, tomatoes, and sour cream, and eat as “Dip” with tortilla chips! YUM!