Tag Archives: Healthy

Spicy Pecan Chicken Strips

Spicy Pecan Chicken Strips
I won’t go into detail on this, but have you ever researched what’s inside a chicken nugget? I’ll give you this: it’s not cute. It’s barely even chicken.

But who doesn’t love a nice dunkable, battered chicken strip? It’s American comfort food at its best and it is beyond easy to make. So skip the McDonald’s and try them at home. This particular recipe is SPICY so you can easily cut down on the cayenne to make it family friendly if you like.

On the menu:
Spicy Pecan Chicken Strips
Makes 2 – 3 servings

2 lbs. boneless, skinless chicken breast
2 eggs, lightly beaten
1/2 cup pecan halves or pieces
1/4 cup bread crumbs*
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin

Preheat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

In a food processor, blend pecans, bread crumbs, and spices until you have a coarse mixture.

Cut chicken into strips, approximately 1 1/2 inches wide by 1 inch tall (they don’t have to be perfect but uniform size means uniform cooking). Dredge each piece of chicken in egg mixture and then in pecan spice mixture. Shake off excess and place on baking sheet.

Bake chicken strips for 30 minutes. Flip the pieces and bake for another 5 – 7 minutes or until each piece is cooked through and the breading is crispy. Serve with honey mustard dipping sauce.

*Note: I never, ever have breadcrumbs on hand. There’s something about buying a tub of crumbs of bread that just seems wrong to me. What I did in this instance is toast up a piece of white bread until it was very crispy, tear it up with my hands, and then toss the pieces into the food processor with the pecans and spices. Voila. Bread crumbs.

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California Summer Spice Shrimp Salad

I mentioned I’m working with Spice to Meet You, a monthly home delivery spice service, and I was super fortunate to shoot some cooking demos for them! The first installment (do you recognize that kitchen??) is on California Summer Spice Shrimp Salad. Head on over to Spice to Meet You for the full recipe!

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Greek Pasta Salad

I love looking around for new recipes. Especially in the summer months when I’m not necessarily going to want to spend too much time in a boiling hot kitchen slaving away over an oven.

One recipe I stumbled across on the AllRecipes website was a Greek style pasta salad. Obviously I’d heard of Greek salad on its own, but it had never occurred to me to add pasta into the equation. I’m glad I tried this one though. Not only is it healthy (so long as you go easy on the oil you dress it in), but it’s also delicious and practical for a picnic or barbecue, you know if you’re saving your next trip to a restaurant like 100 Hoxton in London or Fig & Olive in New York for another time.

Ingredients:

150g penne or fusilli pasta

4 tbsp red wine vinegar

1 tbsp lemon juice

2 cloves garlic

2 teaspoons dried oregano

salt and pepper

160ml extra-virgin olive oil

10 cherry tomatoes

1 small red onion

1 green pepper

1 red pepper

1/2 cucumber

70g sliced black olives

125g crumbled feta cheese

Directions:

Pull out a large saucepan and fill it with lightly salted water. Bring to the boil and stir in your pasta of choice (penne and fussili work best). Cook the pasta for about 11 minutes, stirring occasionally. Test the pasta with a fork. If it slips through the pasta easily and isn’t chewy, it’s cooked.

Rinse out the pasta with cold water and drain it well with a colander over the sink. Whisk the vinegar, lemon juice, garlic, oregano, pepper, salt and olive oil together and set aside.

Chop the onion, green and red peppers, slice the cucumber and black olives, and halve the cherry tomatoes on a chopping board, and combine the pasta and vegetable ingredients together in a large bowl. Then crumble the feta cheese on top.

Finally pour the vinaigrette over the pasta and mix the whole thing together thoroughly, making sure the entire dish has a proper coating. Cover it over and allow to chill for about 3 hours before serving.

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Edamame, corn, and avocado salad

Edamame, corn and avocado salad
Making a vegetable to go along with dinner for my meat-and-potatoes-loving BF is often a real challenge. He’s just not a fan of most things green. And when I asked him last night, “Do you like edamame?” he made a face. But um… then I tricked him. Haha! Tricking someone into eating vegetables. I’ll be a great mom someday.

This salad has lots of good stuff in it but it’s so fresh and sweet tasting, the best of the best ingredients are all but hidden.

It should also be noted that fresh corn would be WAY better in this salad than frozen. But it is obviously not corn season yet so this will have to do.

On the menu:
Edamame, corn, and avocado salad
Serves 2

1/2 cup frozen, shelled edamame
1/2 cup frozen corn
1 small avocado, cubed
3 Tbsp red onion, diced
1 Tbsp fresh lime juice
1/2 Tbsp olive oil
1 tsp red wine vinegar

In a small saucepan, add corn and edamame and cover with water. Add a pinch of kosher salt. Bring water to a boil and then lower to a simmer. Cook for approximately 8 minutes. Remove from heat, drain, and let cool.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, and lime juice. Add a pinch of salt and pepper. In a small serving bowl, add cooled corn and edamame, red onion, cubed avocado, and dressing. Toss to combine.

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Mexican Meatball Soup

Mexican meatball soup from LaurenFoodE
Last week I spent a full day on the couch due to a wicked case of the tummy aches. Ironically, the Food Network has never appealed to me more. I watched a full day of cooking shows and was actually quite inspired (Little known fact about me: I’m not a fan of cooking shows… I find them quite boring. Give me Kardashians any day.).

In a particularly lackluster episode of Mexican Made Easy, there was a little shining gem of inspiration: Mexican meatball soup. The perky host is one of those people with no trace of a Mexican accent until they’re pronouncing Mexican words and then they’re fresh off the boat from Tijuana. “We’re going to start this taco dish with a TORRRR-TTTEEEEYAAAA!”

Anyway. This soup looked flavorful, easy, and perfect for dinner on a day like yesterday where it finally felt like winter in New York (oh hello there snot-freezing winds, how I’ve missed you). I grilled up some fresh bread and cheddar for grilled cheese and voila: dinner.

On the menu:
Mexican meatball soup
Makes 8 servings
Adapted from Mexican Made Easy

1 Tbsp vegetable oil
1/2 white onion, finely chopped
1 lb. ground beef
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/3 cup long grain rice (uncooked)
2 Tbsp freshly chopped cilantro
8 cups vegetable stock
2 Tbsp tomato paste
2 tsp Mexican oregano (or regular oregano if it’s all you have)
1 tsp cayenne pepper
1 large parsnip, peeled and diced into 1-inch cubes
1 Yukon gold potato, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
Salt and pepper to taste

In a large stockpot, heat the vegetable oil over medium heat. Cook onion for around 5 minutes, or just until the onion starts to cook but before it turns translucent. Let cool for at least 5 minutes.

In a medium sized bowl, combine (by hand) the onion, ground beef, cayenne pepper, garlic powder, rice*, salt, and cilantro until completely combined. Roll into 1-inch balls, wetting your hands with a little water if the ingredients start to stick to your fingers. The mixture should make around 25 meatballs.

In the same large stockpot you cooked the onions in, add vegetable stock, tomato paste, potato, oregano, and cayenne pepper. Bring to a boil. Once boiling, add the meatballs, zucchini, and parsnip. Reduce to a simmer and let cook for around 20 minutes or until the meatballs are cooked through. Add salt and pepper as needed.

*Note: I know what you’re thinking, raw rice in the meatballs? But it does cook through completely and it is delicious! Promise.

 

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Steak Salad with Blue Cheese and Tomatoes

Steak salad by LaurenFoodE
This dinner seems like a no-brainer but I needed to see it on another blog to make me think, “Oh yeah… that’s different!” It is so easy, relatively cheap, and takes all of 15 minutes to prepare. You’re welcome.

On the menu:
Steak salad with blue cheese and tomatoes
Serves 2

1 lb. flank steak
2 Tbsp olive oil
1/2 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
6 cups arugula (or however much you want – this is the bed for the salad)

Heat olive oil over medium heat in a large frying pan until the oil shimmers. Cook steak on each side for 4 – 5 minutes. Once cooked, move steak off the heat and cover with a foil tent. Let meat rest for at least 15 minutes. Slice steak with a sharp knife into slices, cutting against the grain of the meat.

Plate the arugula and top with sliced steak, tomatoes, and blue cheese.

Dressing:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp honey
1/4 cup olive oil

Whisk together all ingredients and pour over salad.

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Apple Nachos


I posted this picture on Instagram a couple weeks ago and was shocked at the huge response it got. I guess I shouldn’t have been, I was equally intrigued when I saw it on Pinterest. Which means alas, I cannot take credit for this genius idea. It’s so basic but so adorable and I find myself making it all the time as a late night snack. I can convince myself that because it’s mostly fruit, it must be healthy!

On the menu:
Apple nachos
Serves 1 – 2

1 large apple
3 Tbsp peanut butter
3 Tbsp craisins
2 Tbsp chocolate chips

Quarter the apple and cut out the core. Slice each quarter into 1/4 inch thick slices and fan out on a plate. Melt the peanut butter in the microwave for one minute until liquified. Sprinkle craisins and chocolate chips over the apple slices and then drizzle the peanut butter. Eat your face off.

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