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Thursday, April 28, 2011

Green Chili Chicken Bake

I hate to admit it, but I just love casseroles. Often easy, one-pot dishes that require little thought on my part. I like testing these out, knowing that once we have a family they will most likely become go-to meals. I adapted this from Picky Palate by adding in some additional veggies and making some changes to lower the calories and it was a hit! Next time, I might kick up the spice level even more, adding in some jalapenos and extra spicy seasoning. I love that most of the ingredients in this dish are ones I typically have on hand.



Ingredients:
1 cup white long grain rice, uncooked (makes about 3 cups cooked)
2 cups cooked, shredded chicken breast
1 zucchini, cut into chunks
1/2 large or 1 small red onion, chopped
15 oz can green enchilada sauce
4 oz can sliced black olives, drained
4 oz can diced green chilies, drained
15 oz can diced tomatoes, drained
1/2 cup reduced fat sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
15 oz can black beans, drained and rinsed
2 cups reduced fat shredded cheddar cheese

Directions:
Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions.

Place chicken, zucchini, onion, enchilada sauce, olives, chilies, tomatoes, sour cream, salt, pepper, chili powder and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings
Calories/serving (based on 8 servings): 290


Linked to Prairie Story Recipe Swap Thursday and EKat's Kitchen Friday Potluck.

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Tuesday, April 26, 2011

Chicken Souvlaki with Tzatziki Sauce

Casey and I love chicken souvlakis so we were excited to try this recipe from Cooking Light recommended by Mrs. G in DC. These did not disappoint and they are sure to be a regular on our menu this spring/summer. Delicious and great for leftovers!

This is my adaptation of the original recipe, I upped it to 4 servings and added more veggies and toppings. You could serve this with just the chicken, veggies and tzatziki sauce for less calories, or turn them into pita sandwiches for a little extra, which is what we did.



Ingredients:

Souvlaki
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices
1/2 red onion, cut into 1/2 inch thick chunks
1 red bell pepper, seeded, cut into 1/2 inch pieces
Cooking spray
Feta cheese, for topping
Mediterranean flat bread

Tzatziki Sauce
1 cup cucumber, peeled, seeded, and shredded
1 cup plain low-fat Greek yogurt
2 tablespoons lemon juice
1/2 teaspoon salt
2 garlic cloves, minced

Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and vegetables, alternately onto each of 8 (8-inch) skewers. (Alternatively, you can cook chicken and veggies separately as shown pictured below).

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.

Serve the chicken and veggies on flat bread, topped with Tzatziki sauce and feta cheese.

Servings: 4
Serving size: 2 skewers and 1/4 cup tzatziki sauce
Calories per serving (does not include flat bread or feta cheese): 219



 

Linked to Home Sweet Farm Delectable Tuesday Not So Homemade What's Cooking Wednesday and Little Brick Ranch Foodie Friday.

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Monday, April 25, 2011

Pasta with Broccoli, Goat Cheese and Oregano

I saw this recipe posted on The Lushers blog and knew I had to try it. It was delicious, light, simple, and a perfect spring pasta. I try to incorporate meatless meals into our weekly menus and this one fit the bill perfectly.
 

Ingredients:
1lb broccoli, cut into small florets
1lb dried linguine or fettuchine pasta, uncooked
4 tablespoons extra virgin olive oil
1 lemon, zested, juiced & divided
8oz soft goat cheese
1/4 cup fresh oregano leaves, roughly chopped, divided
Salt & freshly ground pepper, to taste
Grated Parmesan, for serving

Directions:
Bring a large pot of water to a boil and salt liberally. Add pasta. When the pasta is a few minutes shy of al dente, add the broccoli florets & cook until pasta is done. Scoop out 1 cup of cooking liquid and set aside. Drain pasta and broccoli.

Return the pasta and broccoli to the pot and add the olive oil, lemon juice, half of the zest and toss to coat. Add the goat cheese and half of the oregano. Turn the heat under the pot on low and toss the pasta to coat, adding the reserved pasta water as necessary to loosen the sauce. Season with salt and pepper to taste.
Divide among 4 plates, top with remaining lemon zest, oregano, sprinkle with Parmesan and serve.

Servings: 4



 

Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

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Tuesday, April 19, 2011

Recipe Revisit: Cornflake-Crusted Halibut with Chile-Cilantro Aioli

Casey and I just got back from a wonderfully relaxing trip to St. Lucia and spring is in full bloom here in DC (finally)! When the seasons change, I love the changing cooking styles that go along with the weather. Even though I ate my body weight in seafood on our trip, I was craving a bright, fresh fish dish when I got home. This has been a favorite of ours, simple to make and wonderful tasting. The cornflake crust is superb and the chile-cilantro aioli goes perfectly with the fish. I first posted this recipe almost exactly a year ago, it really is a great spring dish! See the original post and recipe here.



 

We're feeling pretty proud of ourselves with the basement renovation being done but we have tons of little projects to tackle and the task of renovating the upstairs bathroom looming as well. I'll also be posting pictures of our back patio project which was finished at the end of last summer but someone (ahem, me) slacked on taking after pictures.

Linked to FTLOB Tasty Tuesday

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Thursday, April 14, 2011

Basement Bathroom Before and After

Along with our major basement renovation, the bathroom needed a serious update. We wanted to have this bathroom completely done before we tackle the upstairs bathroom. We still have to install the shower doors, but other than that it is complete. A white bathroom is the stuff of dreams (when you buy a house with lime green/chocolate brown bathrooms)!

Before:

During:

After:













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Tuesday, April 12, 2011

Seven Layer Tortilla Pie

I saw this on one of my favorite food blogs, Let's Dish, and decided that it would be a fun dish to try! I changed up the recipe slightly based on what we had on hand and cooked it in a spring form pan for easy removal. This was actually even better as leftovers, the flavors really melded together in the fridge. You can tailor this recipe however you like, adding in your favorite ingredients, which makes it a great last minute meal!


Ingredients:
1/2 lb ground beef
Taco seasoning
1can refried beans
1 cup salsa
1/4 cup red onion, chopped
1 can black beans, drained
1/4 cup cilantro, chopped
7 8-inch flour tortillas
2 cups Mexican shredded cheese
Black olives, chopped tomatoes, sliced green onions for garnish.

Directions:
In a large skillet, brown ground beef, add taco seasoning and cook according to directions. Stir in refried beans and salsa, and cook to warm the mixture.

In a medium bowl, combine red onion, black beans and cilantro.

Preheat oven to 400 degrees. Spray a spring form cake pan with non-stick cooking spray. Place a tortilla in the bottom of the pan. Spread some of the beef mixture over the tortilla, sprinkle with cheese, top with the second tortilla. Spread the black bean mixture, sprinkle with cheese, top with the third tortilla. Continue, alternating beef and bean mixtures until you reach the last tortilla. Cover the pan with aluminum foil and bake for 35 minutes.

Remove pan from oven, remove foil and top tortilla with cheese and sliced black olives. Bake, uncovered, for 5 more minutes.

Remove from oven, allow to cool slightly, slice and serve.


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Friday, April 8, 2011

Barbeque Pulled Chicken

I have to say, I am a much less picky eater now than I was when I met Casey. He has introduced me to a ton of new foods. Now, I will at least try just about anything. The only things that I really just will not eat are shrimp (bugs of the sea) and oysters (snot of the sea?).

I never liked barbecue sauce in the past, but recently I have been having a bite of Casey's pulled pork or chicken barbecue sandwiches when ever he orders one and I am starting to kinda love it. I decided to try some barbecue chicken sandwiches at home and I loved these! Served with red onions, sliced jalapenos and coleslaw, they were delicious! Casey, on the other hand thought they were okay. Not barbecue flavored enough, he said (which is probably why I loved them). Recipe from Eating Well.



Ingredients:
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Directions:
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Servings: 8
184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.



Linked to EKat's Kitchen Friday Potluck and Mangoes and Chutney Fat Camp Friday.

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Tuesday, April 5, 2011

Basement Reveal

Here it is, our huge basement project completed! Here are some before, during and after pictures of the progress we have made. We still have some decorating/sprucing up to do of the space, but all in all it has been an amazing transformation and we are just so happy to have the extra space. It feels really great to have this project done!

Before/During:




After:
 

Before:
During:
After:


Before/During:



After:

Before/During:







After:

Before:

After:





Before:

After:




We also finished the back half of the basement with storage and completely re-did the bathroom, which I will post pictures of in another post. Read more about what we did here and here.

Linked to Not So Homemade Sunday Spotlight, Thrifty Decor Chick Before and After Party and Friday Remodelaholic.

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C + C Marriage Factory: April 2011

C + C Marriage Factory