I mean REALLY love garlic.

Love it so much you could see yourself asking the waiter for extra garlic in your dish?

Then get ready my friend, because the end result of this dish is two full heads of roasted garlic.

Yep, you read that right fellow garlic lover: two full heads of garlic.

And the best part? The dish is already paired with sourdough bread, which means you'll have something to spread it on come dinner time. (Coincidence? I think not!)

Chicken is one of those ingredients that I could take or leave.  So when I find stand-out chicken recipes, they get posted right away.

Garlic-Roasted Chicken

What I love about this one, aside from the incredible amount of delicious roasted garlic, is that it's super easy to make so it's perfect for a weeknight ... still looks nice so you can serve it to guests ... and uses fresh rosemary which means your house will smell amazing for hours.

So the next time you want a dish that requires a crazy amount of garlic, don't plan on kissing anyone for at least 24 hours. (Unless they're joining you for dinner!) You've got the perfect recipe for a garlic-roasted chicken that will send any garlic lover over the moon with glee.

Until our next meal,

Rebecca

Have you made any resolutions?

Do they include losing a few of the pounds you gained over the holidays?

I know what it's like.  Parties and celebrations for over a week, and wherever you look ... food.  Glorious sweets, rich sides, and never-ending snacks.  It's really a beautiful thing.

But the holidays are over, and it's time to shed the few pounds you treated yourself to as a Christmas present.

Don't worry.  It's the easiest return you'll make.  You don't need a receipt and you won't hurt anyone's feelings.

Over the next eight weeks I'll be sure to include at least two recipes each week to keep you on track, along with some of the heartier dishes requested this time of year.

This mediterranean chicken recipe is the perfect place to start because it's completely adaptable for everyone eating it with you, regardless of their idea of "dieting."

Its flavor is sure to please everyone, and it can be served over a bed of greens if you're avoiding carbs, with rice or cous cous if you're looking for something resembling a complete dinner, or my favorite, paired with a cucumber dill sauce and pita for a delicious yet healthy chicken gyro.

So the next time you're looking to shed some pounds after the holidays, pull out your skinny jeans and get motivated.  You have the perfect recipe for a mediterranean chicken to kick off your resolution to eat healthy in the coming weeks.

Until our next meal,

Rebecca

Mediterranean Chicken

Ingredients:

Mediterranean Chicken in a Greek Gyro

• 1/4 Cup Fresh Lemon Juice
• 2 Tbs Olive Oil
• 1/2 Tsp Garlic, Minced
• 1/2 Tsp Whole Grain Mustard
• 1/2 Tsp Oregano
• 1/2 Lb Boneless Skinless Chicken, Sliced Into 1/2-Inch Strips

Directions:

1. Mix the first five ingredients and pour into a container with a tight fitting lid or a ziploc bag.
2. Add the chicken, shake to coat, and marinage in fridge for 30 minutes, and up to 1 hour, shaking gently to redistribute marinade evenly halfway through.
3. Drain chicken and discard marinade.
4. Saute chicken in a large skillet until cooked all the way through, about 6-8 minutes.
5. Serve alone with rice, on a salad, or top with cucumber dill sauce and place on a pita for a classic greek gyro.

Cucumber Dill Sauce

Ingredients:

Cucumber Dill Sauce

• 1/2 Cup Cucumber, Skinned and Chopped
• 1/2 Cup Nonfat Plain Yogurt
• 1 Tsp Dill

Directions:

1. Mix all ingredients in a bowl.
2. Store in fridge until ready to use.

Simple, right?

I've been away on vacation for the past two weeks ... but I'm back armed with some tasty Fall recipes!

Picture it ...

It's been dark and stormy all day...

You've been away on vacation <grin>...

And are really excited about spending a night at home ... on the couch ... snuggled in a blanket ... catching up on your favorite TV shows ... with your honey!

You want to make something comforting and cozy, to further encourage the cuddle-inducing rain outside.

How about a warm and savory classic like the chicken pot pie?

Now of course I'm not recommending you go and thaw out a Swanson's frozen TV dinner here ... but when I think about a chicken pot pie it takes me back to when a simple chicken pot pie made any night feel special and comforting at the same time.

This recipe actually can be made a variety of ways, depending on your calorie/fat sensitivity and serving preference.  But I personally like to make individual pot pies in ramekins, so that each of us has our own ... just like the days of the frozen TV dinner!

But you can also make it the good 'ol fashioned way, pouring it in a pie crust with a second crust on top.

Or fancy it up with a nice phyllo dough and egg wash topping ...

Or make it a tad healthier, by skipping the crust all together, and just serving the filling with a side of rice.

Whatever your preference, the delicious, savory taste of this chicken pot pie will evoke those comforting feelings of long ago.

So the next time you're looking to cuddle up in front of TV, make sure your DVR is set, or your movie is all picked out. You have the perfect recipe for a delicious chicken pot pie that will set the ambiance for a cozy night at home.

Until our next meal,

Rebecca

Chicken Pot Pie

Ingredients:

Chicken Pot Pie

• 2-3 Cups Diced or Shredded Cooked Chicken (You can also use a pre-made rotisserie chicken or else cut a couple chicken breasts into pieces and boil with the vegetables.)
• 1 Cup Sliced Carrots
• 1 Cup Sliced Celery
• 1 Cup Diced Potato
• 1 Cup Frozen Green Peas
• 1/4 Cup Butter
• 1 Cup Chopped Onions
• 1/3 Cup All-Purpose Flour
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/4 Tsp Garlic Powder
• 1/2 Tsp Poultry Seasoning
• 2 Cups Chicken Broth
• 3/4 Cup Milk
• 1 Phyllo Dough Sheet (Can also make with unbaked pie crusts, or simply serve the filling with rice.  See tips below!)

Directions:

1. Preheat oven to 400 degrees F.
2. In a saucepan, combine the carrots, celery, potatoes, and peas (as well as the cubed chicken if it's not yet been cooked).  Add water to cover and boil for 10-15 minutes, or until the vegetables have softened to your liking.
3. Remove from heat, drain, and set aside.
4. In the saucepan, melt butter over medium heat and then cook the onions until soft.
5. Stir in the flour, salt, pepper, garlic powder, and poultry seasoning.  Whisk for a minute until blended.
6. Slowly stir in the chicken broth and milk, whisking to make sure all of the flour gets blended.
7. Simmer over medium-low heat until thick, and then remove from heat.
8. Gently fold in the veggies and chicken.
9. Pour into individual ramekins or a single oven-safe dish.
10. Cover with the phyllo dough, seal edges, and cut away excess dough.  Make several small slits in the top to allow the steam to escape.
11. Bake in the preheated oven for 25 minutes, or until pastry is golden brown and the filling is bubbly.
12. Cool for 10 minutes before serving.

Tips:

This recipe can be made a number of ways.  If you prefer to use two pie crusts, simply pour the filling into one, cover with the other, and extend the baking time to 35 minutes.

If it's just the two of you, try making to individual pot pies in small ramekins, and then save the rest of the filling and pair with some steamed rice for a delicious leftover over dinner.

Hopefully I'm wrong (unless you're a Colts fan!) ... but regardless you want to enjoy Monday Night Football from the comfort of your own home.

However you still want to enjoy the additional pleasures that come with watching football.

That's right ... you want wings and beer!

Let me put this out there now, I love chicken wings.  Even though they're not the healthiest option on the menu, I don't care.  It's something I'm willing to give in to.  Watching football at the bar just doesn't make sense to me unless you're eating wings.

Just like watching football at the stadium requires a hot dog with all the trimmings.

So being that we aren't going to spend every night this football season at the bar, I set out to find the best wing recipe that I could make at home.  With a slightly healthy spin of course!

And boy did I find it.  If you glance ahead, it may look like a lot of steps.  But it's totally not.  Even though from start to finish they take almost an hour and half, you can make these wings while you're doing other things.

And you can customize the recipe based on your taste.  I love my sweet and tangy barbeque sauce recipe, so I use that as the starter. (Tip: If you make that recipe, make a full batch and store the leftovers in mason jars to use in place of store-bought sauce!)

But you can adapt this recipe to use your favorite flavor sauce - spicy, sweet, mild, whatever.  It's the cooking style that makes these wings healthier, and the honey and high heat that gets your favorite sauce to stick.

So the next time you want to watch Monday Night Football at home, grab some cold beer on your way home.  You have the perfect wing recipe that will have you licking your fingers clean while you cheer on your favorite team.

Until our next meal,

Rebecca

Finger-Lickin Baked Chicken Wings

Finger Lickin Baked Chicken Wings

• 16 Chicken Wings and/or Drummettes
• 1/2 Cup Barbeque Sauce
• 1/4 Cup Honey
• 2 Tbs Soy Sauce
• Onion Powder
• Garlic Powder

1. Preheat the oven to 400 degrees F.
2. If you're looking for a lower-fat option, first skin the chicken and remove the excess fat. Or if you like the skin (like I do!) go ahead on to step three.
3. Line a baking pan with tin foil, lightly spray with cooking oil, and place the chicken in the pan. Lightly season with onion and garlic powder.
4. Cook for 25 minutes, take out, and flip each piece over. Lightly season this side with onion and garlic powder.
5. Put back in the oven and cook for another 25 minutes.
6. Prepare a second cookie sheet or baking dish, by lining it with tin foil and spraying with cooking oil.
7. Mix all of the barbeque sauce, honey and soy sauce, in a small bowl.
8. Using tongs, carefully dip each wing into the sauce a few times, and lay on the newly prepared cookie sheet.
9. Pour remaining sauce over the wings, making sure each wing gets a fresh coat.
10. Bake for 10 minutes, remove and flip each wing again with tongs, making sure you cover them again with sauce.
11. Bake for 10 more minutes, and once again rotate the wings. The sauce will be a tad thicker this time, so it will really start to stick.
12. Pop them back in the oven for just 5-10 more minutes, depending how done you like them, and give them one more lap around the gooey sauce before putting them on your serving dish.
13. Prepare to have wet naps or plenty of napkins on hand. These wings are awesome but they are messy!

Getting the house ready for the Fall, knowing all too well how fast time will fly through to the holidays.

This weekend you cleaned out your pantry and came across half a bag of panko - the asian breadcrumbs you used when you made my Panko-Crusted Pork Cutlets with a Pineapple and Ginger Salsa.

And rather than throw it away, you want to use it up!

A friend of mine sent me this recipe earlier in the week to try from one of my favorite magazine's, Bon Appetit, Fast, Easy, Fresh section.  I tried it last night because I typically find chicken rather dry and dull, and am always looking for tasty recipes.  And this recipe definitely delivered!

The panko crust helps lock in the moisture, and the mustard-maple sauce is super flavorful. And while it doesn't photograph all that well <grin>, it really does make for a pretty plate. So it would be great to serve guests, or for a special dinner.

So the next time you come across some leftover panko, rejoice!  You now the perfect recipe to free up a spot in your pantry.

Until our next meal,

Rebecca

Panko-Crusted Chicken with Mustard-Maple Sauce

Ingredients:

Panko-Crusted Chicken with Mustard-Maple Sauce

• 2 8 Oz Skinless Boneless Chicken Breast Halves, Cut In Half (Can also use a pound of chicken chunks if you prefer smaller pices of chicken.)
• 1 Large Egg
• 1 Tbs Chopped Parsley
• 2 Tsp Plus 2 Tbs Dijon Mustard0
• 1 Cup Panko
• 2 Tbs Olive Oil
• 1 Cup Chicken Broth
• 3 Tbs Pure Maple Syrup
• 2 Tbs Plus 1 Tsp Coarse-Grained Mustard
• 1 Tbs Chilled Unsalted Butter

Directions:

1. Using a meat mallet, pound chicken to 1/2-inch thickness.
2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl.
3. Place chicken in egg mixture; turn to coat.
4. Dip each chicken piece in panko; turn to coat.
5. Heat oil in large nonstick skillet over medium-high heat.
6. Add chicken; cook until brown and cooked through, about 4 minutes per side.
7. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
8. Transfer chicken to plates and cover with foil to keep warm.
9. Add broth mixture to skillet.
10. Boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes.
11. Add butter; whisk until melted.
12. Spoon sauce alongside chicken.

A good dinner ...

Nice bottle of wine ...

Oh and maybe some candles!

Now it still is a work day, so you can't be prepping food for hours.

And since you'll have to swing by the store on your way home from work, you'd ideally like to make something without a ton of ingredients.

Well spend some time creating the perfect romantic playlist at lunch, because do I have the recipe for you!

It's easy to make, incredibly flavorful, pretty on the plate, and actually fun to make.  (You get to intentionally light something on fire!)

I made this Riesling Chicken with Mushrooms last night with wild rice and simple green beans and it was excellent.  Along with being a great romantic dinner for two, it would also be perfect for an intimate dinner party recipe.

So the next time you want to surprise your special someone with a romantic dinner for two, go ahead and tell them to eat light at lunch.  You've got the perfect recipe guaranteed to spark a little romance on an otherwise typical Monday evening.

Until our next meal,

Rebecca

Riesling Chicken with Mushrooms

Ingredients:

Riesling Chicken

• 5 Tbs Unsalted Butter
• Boneless, Skinless Chicken Breasts
• Salt and Ground Pepper
• 1 Large Shallot, Minced
• 2 Tbs Cognac
• 1 Cup Dry Riesling
• 8 Oz White Mushrooms, Sliced
• 1 Tbs All-Purpose Flour
• 1/3 Cup Heavy Cream

Directions:

1. Melt two tablespoons of butter in a large skillet.
2. Add chicken, season with salt and pepper, and cook over moderate heat until lightly browned, about 3 minutes per side.
3. Add the shallot and cook, stirring, for 1 minute.
4. Add the cognac, then carefully ignite with a long match.
5. When the flames subside (about 30 seconds), add the riesling, cover and simmer over medium-low heat until the chicken breasts are just cooked, approximately 10 minutes.
6. Transfer to a plate and cover with foil.
7. Melt two tablespoons of the butter in a medium skillet.
8. Add the white mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes.
9. Increase the heat to moderate and cook the mushrooms, stirring, until browned, about 3 minutes.
10. In a small bowl, blend the remaining tablespoon of butter with the flour so that it becomes a paste.
11. Stir the cream into the large skillet; bring to a simmer.
12. Gradually whisk in the flour paste and simmer, whisking constantly, until no floury taste remains, about 3 minutes.
13. Season with salt and pepper. Return the chicken to the skillet, add mushrooms and briefly reheat.
14. Serve with wild rice, mashed potatoes, or plain couscous and a vegetable.

Tip: If you don't have cognac in your house, just buy one of those little airplane size bottles.  It's more than two tablespoons!

* This recipe was adapted from the Chicken Riesling recipe published by Food & Wine.

The idea of having everything you need to eat in one bowl feels like a gift.

But you've been to your local chinese takeout restaurant so often lately, you've pretty much exhausted the menu.

You want to attempt to make a stir fry at home.  

Something different, but nothing too complicated.  And definitely light for the summer.

Well go ahead and put back the takeout menu.

This Bangkok Chicken is flavorful, fresh tasting, and yet still low fat, making it perfect for the summer.  And to top it off, it's easy to make, and won't leave you feeling "oh so stuffed" when you're finished eating.

So the next time you're tired of takeout, go ahead and pull your wok out of storage.  You've got the perfect recipe for an at home, summer stir fry.

Until our next meal,

Rebecca

Bangkok Chicken Stir Fry

Ingredients:

Bangkok Chicken Stir Fry

• 2 Tbs Fish Sauce
• 1 Tbs Lime Juice
• 1 Tsp Finely Shredded Lemon Peel
• 4 Tsp Olive Oil
• 1 Large Red Onion, Halved Lengthwise and Sliced
• 3 Garlic Cloves
• 1 Cup Pineapple Chunks
• 1 Small Cucumber, Cut Into Bite-Size Strips
• 1 or 2 Jalapeno Peppers, Seeded and Finely Chopped
• 12 Oz Skinless, Boneless Chicken Cut Into Bite-Size Strips

Directions:

1. In a small bowl, stir together the fish sauce, lime juice and lemon peel; set aside.
2. Pour 2 teaspoons of the oil into a wok or large skillet, and place over medium-high heat.
3. Stir-fry onion and garlic in hot oil for 2 minutes. Add pineapple, cucumber and jalapeno peppers.
4. Stir-fry for 2 minutes more, and remove from wok.
5. Add the remaining 2 teaspoons of oil to the wok.
6. Add chicken and stir-fry for 2 to 3 minutes, or until it's tender and no longer pink.
7. Return onion mixture to the wok and add sauce.
8. Cook and stir until heated through. Serve over rice.

You're just not feeling it!

However you've really wanted to stay in shape this summer.  And if you could just squeeze in a quick 20-minute workout, you'd feel like you could satisfy your guilt.

You need a meal that's easy to make, and that cooks on its own, with no additional fuss.  

But you don't want to sacrifice taste!

I'm not sure if you've ever cooked with foil packets, but talk about a no-fuss meal.  You don't even have to clean a pan!

And this curried apricot chicken packet recipe is to-die-for!  It's zippy, healthy and flavorful, and allows for you to get a quick 20-minute workout in while it cooks.

Just pop the packets in the oven and start squatting, jumping, running in place, and lunging until the timer goes off.  You'll have a guilt-free conscience and a delicious dinner in only 20 minutes.

So the next time you want to get a quick 20-minute workout in, and have dinner ready when you're done, lace up your sneakers and get ready to cook.  You have the perfect recipe for a workout and a healthy dinner.  

Until our next meal,

Rebecca

Curried Apricot Chicken Packets

Ingredients:

Curried Apricot Chicken

• 1/2 Cup All-Fruit Apricot Preserves
• 4 Tbs Rice Vinegar
• 1 Tsp Curry Powder
• 1/2 Tsp Cayenne
• 1/2 Tsp Salt
• 4 Cups Baby Spinach Leaves, Packed
• 1 Pound Chicken Tenders
• 1 Cup Golden Raisins
• 4 Tbs Sweetened Coconut, Lightly Toasted (Optional)

Directions:

1. Preheat oven to 400 degrees F.
2. In a bowl, stir together the preserves, rice vinegar, curry powder, cayenne, and salt.
3. Lay out four 10-by-12-inch pieces of aluminum foil on the counter.
4. In the center of each piece, mound 1 cup of spinach.
5. Then top each with chicken tenders.
6. Divide the apricot sauce between all four packets, and sprinkle each with 1/4 cup of golden raisins.
7. Bring up the sides of foil to meet over chicken, crimp edges together, and fold over a few times to create a packet.
8. Seal sides by folding them up.
9. Place chicken packet on a cookie sheet, and bake for 20-23 minutes, or until chicken is cooked thoroughly. 
10. When packets are cool enough to handle, open and sprinkle with coconut if desired.
11. Pour contents out on top of fresh brown rice, or serve by itself.

Tip: To toast coconut, simply put in a loaf pan and place in a 350 degree F oven.  Every couple of minutes open the oven and shake the pan to mix up the coconut.  Remove when it starts to brown.

You went to the store to buy chicken breasts for your favorite recipe.

It was just you and your friend for dinner though, so you only needed two breasts.

But for some reason, the store insisted only packaging them in threes.

You don't want to throw out the extra one.

But you know if you put it in the freezer, you'll just end up throwing out the freezer-burned thing in a few months, along with the other third breast from the last time you bought chicken.

Now while chicken salad is certainly not a unique concept, this recipe give an old standby a unique spin that will change the way you look at extra chicken.  

In addition to the blend of flavors and crunch texture, what I love about this recipe is once again it allows for your own creativity in the kitchen.  

Maybe you prefer more mayo, or you hate nuts.  Maybe you'd like to try substituting dried apricots for the golden raisins.  Or you're allergic to apples, so you want to replace them with chopped celery.  It's totally up to you! 

So instead of cursing the meat department at your local store, grab a pot of water, bring it to a boil, and throw the breast inside. Boil it until it's cooked through, and then shred it up into small pieces. You have the perfect recipe for a delicious chicken salad, that will have you thanking the meat clerk for his ridiculous three-piece chicken breast packaging.

Until our next meal,

Rebecca

Curry Chicken Salad

 
Ingredients:

Curry Chicken Salad

• 2 Cups Cooked Shredded Chicken
• 1/4 Cup Mayo
• 2 Tsp Curry Powder
• 1/2 Cup Chopped Granny Smith Apples
• 1/4 Cup Chopped Pecans
• 1/4 Cup Golden Raisins

Directions:

1. Mix the shredded chicken and mayo in a medium bowl.
2. Add the curry powder and mix until blended.
3. Stir in apples.
4. Stir in nuts and raisins.
5. Serve alone, on a mound of greens, or in a pita pocket for a tasty lunch treat. 

Tip: If you prefer to use fresh chicken over canned, learn how to easily shred cooked chicken by watching the video below!

Have you tried this recipe?  Or do you have any questions for me?

I invite you to leave a comment below!

Orange is the new pink.

35 is the new 25.

And Tex Mex?  It's the new Mexican.

"I get orange and 35, but what makes Tex Mex so great?" you wonder.

Is it the incredibly flavorful sauces?

Is it the juicy and tender meats used?

Or the interesting combinations of ingredients from sweet and spicy, to tangy and rich?

Yes, yes and yes!

If you even kind of like Mexican food, you are going to LOVE Tex Mex.   And now that you have the perfect guacamole recipe, we're on to the main course and will be serving up enchiladas.

It's time to kick this dinner up a notch ... Tex Mex style.  So refill the margarita glasses and pull out your sombreros.   You have the perfect recipe to convert any Mexican loving foodie into a Tex Mex believer for life.

Until our next meal,

Rebecca

Sour Cream Chicken Enchiladas

Ingredients:

Sour Cream Chicken Enchiladas

• 2 Cups Cooked & Shredded Chicken
• 1 1/2 Lb of Monterey Jack Cheese, Grated
• 1 Medium Onion, Chopped
• 10 Flour Tortillas
• 1/4 Cup Butter
• 2 Tbs Flour
• 1 Cup Sour Cream
• 2 Cups Chicken Broth
• 2 Jalapenos (Chopped)

Directions:

1. Boil chicken and shred into small pieces.
2. Set up a station where you can fill your enchiladas, and set out the tortillas, chicken, chopped onions, and grated cheese.
3. Place a small mound of chicken in the middle  of the tortilla, and then add the onion and top with cheese.  (Or if you like it spicy like me, throw in some chopped jalapenos inside each enchilada too!)
4. Roll up and place in a greased shallow baking dish (11X3 or 9X13 will both work)
5. Melt butter in a medium-sized saucepan.
6. Add chicken broth and stir.
7. Add flour - slowly and a little at a time - whisking the entire time.
8. Cook over medium heat until thickened.  Keep whisking!  If it doesn't thicken after a few minutes, add a tiny bit more flour.  But again make sure that it's blended in.
9. Add sour cream and cook until hot, but don't boil.
10. Remove from heat and add chopped jalapenos.
11. Pour sauce over enchiladas and top with remaining cheese.
12. Bake uncovered for 20 minutes in the oven at 350 degrees.

Tip: Learn how to fill your enchiladas by watching the clip below!

Have you tried this recipe?  Or do you have any questions for me?

I invite you to leave a comment below!