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Posted by admin on Aug 12, 2013 in Food

Spicy Asian Noodles

Thank you to friend Cassie for recognizing a good Cooking Light recipe when she saw one and making sure I knew about it. It was a couple of weeks ago now but it was worth the wait! Get it here. I followed the recipe pretty closely, but upped a couple of the flavors for, well, more flavor. From looking at the pic on the web page too I think I didn’t get quite the same kind of rice-flour noodles as was used. Mine were definitely the phad thai variety. I LOVE using ginger root! Smells sooooo good. I hate grating it though. Takes forever just to get a tablespoon. Any tips???? All prepped and ready to go! Here we have most of the ingredients in the process of getting mixed together. The recipe does not mention mixing the noodles and chicken mixture and then returning it all back to the pan. I realized when I was done with what the recipe said that I had a lot of cold...

Posted by admin on Jul 14, 2013 in Food

Chicken & Guacamole Tostadas

I had thought I had blogged about this one before because I love it so much but I couldn’t find it here, so here I am now blogging it for posterity, and in case I lose the recipe I’ll have it here. This is supposed to be one of those 20 minute things but there’s a fair amount of chopping of vegetables and shredding of chicken. This recipe is from Cooking Light. Get it here. I always feel good when there are this many vegetables in my meal. I have a limited palette for veggies. Freshly made guacamole has avocado, tomatoes, garlic, and lemon juice. Freshly made pico de gallo. Top a tostada shell with guacamole, roasted chicken, and pico de gallo. It’s messy to eat, but so...

Posted by admin on Jun 7, 2013 in Food

Green Spice Chicken Tenders with Mexican-Style Grilled Corn

I don’t know what it is about this time of year but anything with a Mexican twist to it sounds really good. We’re also working on developing Ella’s spicy taste buds (of which she has none). If you’re gonna be our kid get used to your mouth being on fire. This recipe comes for a book called Fast & Fresh 24/7 by the fine folks at Cooking Light (can you tell where my head was when I bought this book???). I don’t know yet if I believe the fast part. The “fresh” part usually involves fresh vegetables which in turn need to be chopped. I will say that this particular recipe had me throwing the veggies into a food processor to get pulverized. I can do that! I had a pick of the “marinade” but it pretty blurry. Figured I’d spare you that. The corn was sprayed with cooking spray and both the corn and the chicken were placed on the grill after coating it with cooking spray as...

Posted by admin on May 21, 2013 in Food

Skillet Chicken & Ravioli

This is a Food Network Magazine recipe. I like the idea of skillet dinners, where you use just 1 pan for all of the cooking. Cast iron is great because it’s good for the stove top as well as the oven. Little island of ingredients. There’s chicken, parmesan cheese, mushrooms, olive oil, chicken stock, and red wine vinegar. And a Mike’s Cranberry Hard Lemonade. There is something really appealing about a skillet full of mushrooms, right? Look, ma! Tomatoes! This tomato hater is trying to get adventurous! Veggies, chicken, and cheese ravioli all in the mix together. Even the kid ate this one ok. That says...

Posted by admin on May 15, 2013 in Food

Open-Faced Chicken Sandwiches

This lovely Cooking Light recipe can be found here on their website. Great when you’re needing something lean and fast. Start off with lightly salted and peppered chicken breast halves or fillets. Cook on a grill pan until cooked through. Artichoke pesto starts off with about 8 oz artichoke hearts and some other stuff… if you want to know what you can follow the link above. I did this several days ago and I can’t remember that far back. Getting old = what was that now? Fresh parsley is nice, but the chopping I could do without. I confess… I did eat a couple of bites of this chicken on its own. We served this with sweet potato fries. The sandwich then is built with multigrain bread, then artichoke pesto, then chicken, followed by shaved parmiggiano and parsley. Do I know how to pick ’em or what???...