Wednesday, May 23, 2018

Easiest White Chili

We had this the other day at a friend's house and it was so delicious.  She said she makes it all of the time because its so easy- you just throw everything in the pot and simmer.  To make it even easier, grab the rotisserie chicken at your grocery and zero prep involved!

White Chili
From Lizzie Davis

1 Tbs. olive oil
1 pound cooked, shredded chicken
2 cloves garlic, minced
1 can diced tomatoes, undrained
1 can chicken broth
1 jar salsa verde, 7 oz.
1 small can diced green chilies, undrained
1/2 tsp. dried oregano
1/2 tsp. crushed coriander seeds
1/4 tsp. cumin
2- 16oz. cans cannellini (white kidney) beans
3 Tbs. lime juice
1/4 tsp. pepper

Top with: Sour cream, shredded cheese, lime wedges, tortilla chips

Saute garlic in oil in large pot for 1 minute.  Stir in tomatoes, chicken broth,  salsa, chilies, and spices.  Bring to a boil; reduce heat and simmer 20 minutes.  Add chicken and beans; cook 5 minutes or until thoroughly heated.  Stir in lime juice and pepper.  Serve.

The Ultimate Salted Chocolate Chip Cookies

Yeah, I know...another chocolate chip cookie recipe.  This one definitely deserves a turn in your regular cookie rotation though.  Its our new favorite and its incredible. I bought Maldon Sea Salt off of amazon and it transformed the flavor, making these totally irresistible.  And, that extra little sprinkle of salt also makes them look very fancy, which makes them great for giving away...which you'll want to do because if these are around, you're going to eat every single last one.

The Ultimate Salted Chocolate Chip Cookies
From Barefeet in the Kitchen

  • 1 3/4 cups light brown sugar
  • 1 cup butter melted
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour *
  • 1 cup old fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • Maldon flaked sea salt  or coarse sea salt
  • GLUTEN FREE ALTERNATIVE:
  • 1 ¾ cups brown rice flour *
  • ½ cup tapioca starch *
  • ¼ cup potato starch *
  • 1 teaspoon xanthan gum *

  1. Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
  2. Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
  3. Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
  4. Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!
Notes
The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!) There is no way to get that perfect texture without the giant cookie (Rachel here- I've made them small and they turned out bakery perfect and perfectly textured). Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better! The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in these cookies. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just these cookies!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the cookies, as the smaller grains of salt can quickly make them "salty" instead of giving just a hint of salt with the sweet cookie. Last but not least, don't let the oatmeal in this recipe deter you from trying them. There is barely a hint of oatmeal flavor, but it provides a chewy texture that can't be beat.

Monday, May 7, 2018

Slow Cooker Sante Fe Chicken

This is now in our regular dinner rotation- we all LOVE it.  Its really versatile, in that I can make it into a salad, a Mexican rice bowl, a taco/burrito, or eat it straight up.  Its really good and very easy.
Serving size is 3/4 cup and macros are F: 3, C: 17, P: 24

Slow Cooker Sante Fe Chicken

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans, rinsed and drained
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

    1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.  Season chicken breast with salt and lay on top.  Cook on low for 8 – 10 hours or on high for 4 to 6 hours.  Thirty minutes before serving, remove chicken and shred.
    2. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
    3. Serve over rice or tortillas and with your favorite toppings.
    Instant Pot: Cook high pressure 25 minutes, quick or natural release.

    Chocolate Chip Power Balls


    I've made a LOT of protein balls, but these are by far the very best ones I've ever had.  They are so so so good- taste just like cookie dough. :) 

    Chocolate Chip Power Balls

    • 2 cups old fashioned oats 
    • 1 cup peanut butter
    • 2/3 cup honey
    • 1/2 cup shredded unsweetened coconut
    • 1/2-1 cup chocolate chips
    • 1 scoop vanilla protein powder (I used Ideal Lean French Vanilla) and 1 scoop Collagen Peptides
    • 1 tsp pure vanilla extract
    • dash of sea salt
    We made these with a hand mixer and broke the oats down a little so they were smaller.  Also, the gram measurements for the peanut butter is 266 (for those who have a kitchen scale).  I also used Trader Joe's coconut chips (which are sweetened) and broke those apart as well because they're big.  Biggest problem? Eating just one!

    Tuesday, March 20, 2018

    How to sub ground turkey for sausage

    I know this isn't a typical recipe, but I wanted to keep it here because I know I will use it again and again.  I often find recipes that call for sausage, but I don't love buying it because I think its kind of gross (taking the casings off, etc) and its usually really high in fat.  I made soup tonight that called for sausage and actually couldn't find any at the store, so I googled this recipe and it turned out so delicious, had the same exact flavor as sausage, was more cost effective and better for you!
                                        
    How to sub ground turkey for sausage
    From New Leaf Wellness Blog


    Ingredients

    • 1 pound ground turkey
    • 1 tablespoon red wine vinegar
    • 1.5 teaspoons Italian seasoning (or equal parts dried basil, oregano, and thyme)
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon packed light brown sugar (optional, but recommended)
    • 1/2 teaspoon paprika
    • 1/2 teaspoon crushed red pepper flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground or whole fennel seeds

    Directions

    1. In a small bowl, combine all spices (including brown sugar, if using) and set a aside.
    2. Brown ground turkey in a large pan on stovetop.
    3. Add red wine vinegar and stir.  Add spice mix and stir to combine.

    Thursday, March 1, 2018

    Drumsticks from heaven





    A friend brought me dinner the other day and brought copies of her recipes along with dinner which I thought was a great idea. The main were a tray of baked drumsticks that were to die for and when I looked at the recipe I was shocked to see how simple it was! The ingredients (other than the chicken) are something I always have in my pantry anyway. They go great with pretty much any sides and are a neutral but absolutely delicious flavor.

    Ingredients
    1 large pack chicken drumsticks (4-5 lbs)
    1 onion grated
    1 tsp cracked pepper
    1 tbsp course salt
    2 tbsp greek yogurt or mayo

    Instructions
    1. Mix all marinade ingredients together.
    2. In a large bag or bowl, toss the marinade with the drumsticks, coating them evenly.
    3. Marinade overnight or 6-8 hours, of you think ahead. If not, it was still delicious without marinading!
    4. Coat a baking sheet with foil for easy clean up and load up with the drumsticks, skin side up.
    5. Bake at 400 for 45 minutes, then flip over and bake for 15 minutes more.
    6. Flip back to skin side up for serving!
    7. Let sit for 10-20 minutes before serving.



    Monday, January 1, 2018

    Curry Stand Chicken Tikka Masala

    I've tried a LOT of different tikka masala recipes over the last few months because its one of my favorite dishes.  This is by far my favorite.  Macros for 200g are C10 F8 P49.  Everyone gobbled it up- only wishing I had made more!!

    Curry Stand Chicken Tikka Masala
    adapted from allrecipes.com

    1 onion, finely chopped
    4 cloves garlic, minced
    1 Tbs. ground cumin
    1 tsp. salt
    1 tsp. ground ginger
    1/2 tsp cayenne pepper
    1/2 tsp ground cinnamon
    1/4 tsp ground turmeric
    1/2 tsp curry powder
    1-14 oz can tomato sauce
    1 cup heavy whipping cream 
    2 tsp paprika
    1 Tbs. white sugar
    4 chicken breasts, cut into bite-size pieces

    Heat a large skillet over medium heat and spray with cooking spray. Cook onion until translucent, about 5 minutes.  Stir in garlic; cook and stir just until fragrant.  Stir cumin, salt, ginger, cayenne, curry, cinnamon and turmeric into onion mixture.  Fry until fragrant, about 2 minutes.  

    Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low.  Simmer for 10 minutes, then mix in cream, paprika and sugar.  Bring sauce back to simmer, stirring often until sauce is thickened, 10-15 minutes.  In a separate pan, coated with cooking spray, sear chicken until lightly browned, but still pink inside- about 3 minutes.  Transfer chicken and any juices into sauce. Simmer in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste.  I always serve Indian food with MKC's coconut rice . Sometimes, I even go nuts and get some of Trader Joe's frozen garlic naan- which my kids love- and serve that as well.