Skinny Chicken Tacos

My new motto is K.I.S.S.
Keep. It. Simple. Sister....Simple, fresh ingredients. Simple, uncomplicated food. Simply healthier choices.
After indulging in sweets, fatty foods, drive thru's while schleping at work, the scale became my mean sister. That bitch!
I was feeling tired, run over, even my joints ached. I felt like crap. I knew it was time to get back on track. My vacation was officially over once confirmed with the numerals that mocked me on that scale.
My focus is on incorporating as much flavor and nutrition, while lessening the fat content and carbs. I'm not a calorie counter. I believe an occasional 'treat' should be allowed, we are after all..human.

I love taco's. Traditionally, I would have served them with cheese...lots of cheese. Creamy, melty cheese. But instead, I added avocado for that creamy mouth-feel. Make the slaw first so it has a chance to meld and absorb all that flavor.You could adapt the recipe to your liking or what you have on hand. Possibly adding fresh jalapenos, tomatoes, olives, salsa, fresh pico, whatever.
I don't normally promote product names, but Mission tortillas have a great product. Look for the 95% fat free, whole wheat tortillas.

 Ingredients: The meat

3 boneless/skinless chicken breasts- sliced into 1/4 thick slices
1 lime
Olive oil
1 packet taco seasoning
S/P to taste

The slaw:

1/4 head large cabbage or 1/2 head small cabbage- sliced thin
5-6 radishes- sliced into matchsticks
Handful of cilantro- roughly chopped
1 t. cumin powder
1/2 t. red pepper flakes (optional)
2 T canola oil
1/2 lime- juiced
S/P to taste

The avocado:

2 ripe avocados- diced
1/2 lime-juiced
S/P to taste

Tortilla shells

Blend sliced chicken with olive oil, lime juice, taco seasoning, s/p in a bowl. In a skillet, add about 2T olive oil and heat pan until it's smokin' hot. Add chicken in batches and cook until done. Drain on paper towels and set aside.
Make the slaw in a separate bowl. Add juice of 1/2 lime along with the 2T canola oil (that's all you need trust me) right in the bowl with the chopped cabbage and radishes, it's that easy. Then add cumin, s/p, pepper flakes. Stir it up and let it sit there on the counter, then stir again. Rebel.
In a small bowl, add the avocado, squeeze on the lime juice, and season w/s/p. Stir, taste, repeat.
Once you are ready to assemble, heat up your tortillas please. Nothing worse than a cold, un-pliable tortilla shell. I use a flat grill pan, or you could use a skillet. Just spray the pan with cooking spray, heat the tortilla for a minute, then flip over to heat the other side.
I arrange them: meat, then avocado, then slaw. Then I have extra lime wedges ready and squeeze over assembled taco. Then, I prefer a "tuck and roll" approach. I tuck the bottom of the tortilla shell up to secure the contents, then roll tightly to easily hold/eat.
It was so good, so flavorful...I ate 2.




 

A change is good

Setting aside the butter, sugar, white flour, post traumatic Hub's wake up call has been amazing. At this writing, we have successfully updated and incorporated our menu. 360 degrees later, hub-a-licious has lost 43 much needed pounds and I have learned a new respect for what we put into our bodies.
My nature is to feed. Bad Kate.
I still have a penchant for pasta ladled with a rich marinara, which is a-ok. Just not the fatty ground chuck soaking in fat grease spaghetti sauce I once made.
After an alarming set back of A-Fib and devastating diagnosis of diabetes, changes have begun. Spent our honeymoon in the hospital, need I say more?
Most best advice from a family member of a patient, moderation is key.
Sugar is bad. It destroys arteries, veins, and makes us obese.
Still have a desire for Cool Ranch Doritos, my replacement is mini rice cakes, any flavor(black pepper/sea salt are my fav).

Onward and upward.

And I still have the desire to cook and soothe, just on a different level. Good Kate.

Quick and Painless Chicken Stir-fry

The Year of the Dragon is upon us. And when I'm hungry I've been known to be a little "dragon-ish" myself. When you're in a hurry for a quick meal, this is the answer. You could even make a batch of rice a day or two ahead and microwave to heat it up when your ready for this dish. Chop all the veggies and chicken prior to heating up the wok or skillet.

When I first read this recipe in our local newspaper I thought the cucumber was an odd addition. Turns out the cucumber does add a cleansing note to the dish and is delicious.

I added a few additions to this recipe and it literally took me 10 minutes to make it once the chicken hit the pan.

Adapted from here: .http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_778140.html

Ingredients: Serves 2-4

2 boneless, skinless chicken breasts, cut into bite size chunks
1 carrot- peeled and sliced thin
4 scallions- white parts cut into one inch pieces( reserve green part for garnish)
1 c. sliced mushrooms
1 medium cucumber- peeled, sliced in half lengthwise,  seeds removed with a spoon, then cut into 1 in. chunks.
2 T. cornstarch
2 T vegetable or Canola oil

Marinade:
3 t. sugar (you could also use agave or honey)
1/4 c. sherry
2 cloves minced garlic
1 t. ground ginger
1 T. Hoisin sauce
1 T. water
( I added pinch of red pepper flakes and 1 t. Chinese five spice powder to marinade)

Mix sugar, sherry, ginger and garlic in a bowl and add chicken. Marinate for 10 minutes. Remove chicken to a plate with a slotted spoon and sprinkle with cornstarch and toss. Reserve marinade.
Add hoisin sauce and water to marinade, and pepper flakes and five spice if you have it.

Heat up oil in a skillet or wok over high heat then add chicken. Stir rapidly for 3 minutes. Add carrot, cucumber, mushrooms, scallions and continue to stir 2-3 minutes.
Pour the marinade over stir-fry and cook for 2 minutes. Serve over rice and garnish with remaining sliced green tops of scallions.

Creamy Chicken Marsala

I got my wish.

I was craving Chicken Marsala (with a side of pasta) and found this recipe in Taste of Home magazine. Although their recipe includes Gorgonzola cheese, I omitted that step because I was afraid the pungent cheese would interrupt or, take over, the flavors of the marsala and mushrooms.

There are so many places for gorgonzola, just not here.

This recipe is a creamier version, with a lighter colored sauce. I had to make several adjustments to the recipe and was extremely thrilled with the result.

Here's my version, adapted from this recipe: http://www.tasteofhome.com/recipes/Chicken-Marsala-with-Gorgonzola

                                      "Come to Mamaaa..... "

Ingredients- Serves 4

3 skinless, boneless chicken breasts
All purpose flour for dredging
2- 8 oz. pkgs of mushrooms sliced (button or baby portabella-I used button)
3 T. butter, divided
2 garlic cloves-minced
1 c. Marsala wine
1/3 c. heavy whipping cream
2 T minced fresh parsley, divided
Salt and pepper to taste

Cut chicken breasts into thirds, season with salt and pepper and pound individual pieces with meat mallet (evenly) until 1/4 to 1/2 inch thickness. Dredge pieces of chicken in flour and tap off extra flour.
Heat in a large skillet 2 T. of the butter (I added a drizzle of EVOO as well) and saute chicken over medium heat until lightly golden brown. Repeat the saute with remaining chicken and transfer to a plate to rest.
Once chicken is completed and resting on a plate add remaining 1 T. butter to same skillet and saute mushrooms until tender and juices have released. Add minced garlic and cook for 1 minute.
Add marsala wine and bring to a gentle boil and cook until liquid is reduced by half. This took me a good 10-12 minutes.
Once liquid is reduced by half, add the cream and return to a gentle boil for 5 minutes, the sauce will start to thicken up a bit.
Return the chicken medallions to the skillet and simmer for 5 minutes.
Taste the sauce, does it need a touch of salt or pepper?
Add 1 T. chopped parsley to sauce and stir. Garnish dish with remaining 1 T. parsley and enjoy!

Note: I HAVE to have pasta with this dish. One suggestion is angel hair with a simple, chunky tomato sauce. I saute 3-4 minced garlic cloves in EVOO, add a pinch of hot pepper flakes, then add 2- 14 oz. cans of diced tomatoes and simmer over medium heat for 15 minutes. Add chopped fresh basil at the end of cooking and stir. Boil 1/2 lb. of dried pasta as directed and use tongs to incorporate sauce. Garnish pasta with extra basil and Parmesan.

 

                   

Grilled Tandoori Shrimp

Can someone puh-leaze PINCH ME ?!!

This has been, by far, the most awesome month. It's the Grand Poo-Bah of all. Our children (and Grandchildren) are healthy and happy, and excelling.

That's ALL THAT MATTERS. Period.

This year, I kept it simple at Christmas, due to time constraints, a new job, and a literal whirlwind trip to NYC. And as far as I'm concerned, it was a perfect Christmas. I could not be more overjoyed !

Here's to my family....that never ceases to amaze and delight me.

Have a blessed New Year in 2012. Peace be with you.

Ingredients:  Serves 8 as an appetizer

2 cloves garlic minced
1 piece fresh ginger, about 2 in. peeled and minced
3 T. fresh lime juice
1/4 t. ground turmeric
1 T. ground cumin
1/2 t. kosher salt
2 fresh jalapeno, seeded, and finely minced
1 c. plain greek yogurt
1 T. paprika, plus extra for garnish
1 1/2 lbs. large shrimp, peeled and deveined
lime wedges, as garnish

In a food processor with metal blade, combine garlic, ginger, lime juice, turmeric, salt, cumin, jalapenos, yogurt, and 1 T. paprika. Process until well blended. Transfer to glass bowl and add shrimp and toss. Marinate one hour.
Place wooden skewers in water and soak for 30 minutes. Drain water.
Arrange shrimp on skewers, I did 4 per skewer.
Place on an hot oiled grill pan for 2 minutes and flip skewers, and grill for 2 minutes more.
Serve on a fancy plate and sprinkle with paprika and garnish with lime wedges.

Braciole and Bravado

I wear my heart on a sleeve, so to speak.

No denying my look, my sweat, my eyes, my heart racing as I'm being ridiculed under a grand spotlight, as I bare my heart and soul on a plate.

 I've had the most fortunate opportunity to bring the plate to the critics, and offer my version of what "best represents me."

I could choose anything. I chose the very hard road of transporting food, aka, goods. Seafood would have been a very easy choice, or a prime rib, or a very tender Filet.

I chose round steak. This is me in a nutshell. This represents me. If you pound it out and stuff it with the right ingredients, simmer/braise in the right tomato sauce......it is, TO DIE FOR. The cheapest cut of beef that you could ask for. My Grandma made Braciole every Christmas Eve, and I still tear up thinking about the smells, the taste, the feeling I felt biting into it.

She made her's with slices of hard boiled egg and golden raisins, rolled into round steak, simmered in a hearty tomato sauce, heaven. In honor of my Grandma, I will bring this recipe, my adaptation, to this competition. I've included those lovely golden raisins, which add a hint of sweetness that you wouldn't expect. I only hope and pray that I can bring her justice to the plate. She deserves a little due credit, where credit was (most probably), was never given.

And I honor my Mother,  who has guided me throughout. No matter what happens, I'm so very grateful.

Mangia !

Recipe to follow, though I might need a video tuturial for this one.

Pantry Pasta

Sounds dull doesn't it.

But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.

I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing,  devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.

Come to think of it, my "pot" is still lacking...isn't most every one's?

I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.

I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.

I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.

Food is a gift. Savor and be thankful. And don't forget to work it.

The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.

Ingredients: (Serves 4)

2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish

Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.

Helloooo pantry pasta !