14: Chicken Piccata

I found a recipe that I thought looked delicious AND it showed that it is only 4 weight watchers points.  I don't know anything about weight watchers, but I mean 4 points doesn't sound like much.  So it's super healthy - EXTRA BONUS!  I decided tonight was the night to give Chicken Piccata a try.  

Ingredients:
2 boneless skinless chicken breasts
1 package portabella mushrooms 
2 cups chicken broth
1/2 cup flour
1/2 cup white wine - I used Chardonnay (not pictured)
1 lemon
Gorgonzola cheese (not pictured)
1 tbsp butter
Garlic (to taste)
Parsley (I used dried)
3 tbsp capers
Paprika
S&P

*Just a reminder - my measurements are not exact. 

The How To:
For the chicken - 
Butterfly the chicken, and cut it into thin slices.  
Grab two small bowls
In one, whisk about 2 tbsp flour and 1 cup of broth until smooth
Put about 6 tbsp flour in the other dish
Dunk the chicken pieces in the broth mixture and then into the flour
Place the chicken in a large nonstick skillet
Cook until there is no pink in the middle - the time really depends on how large your slices are.  I cooked mine about 5 minutes per side, but they were on the thinner side.

The sauce-- 
Grab another large pan, melt the butter
Add mushrooms and cook until they start smelling delicious (you know what I mean)
Add garlic and wine and cook for about 2 minutes - until it has reduced a little
Add about 3 tbsp flour - and mix for about 2 more minutes
Stir in 1 cup broth, lemon juice, paprika, and Gorgonzola - bring to a simmer until the sauce has thickend ~ about 5 minutes
Stir in capers, parsley, and chicken - let it simmer for about 5 more minutes.

I served this over leftover Cauliflower Quinoa and it was seriously delicious.  I really could rave on and on about this meal. This might be my favorite "new" meal I've made this far. But it's a close battle with the Gnocchi.  Will also really liked it, but maybe not as much as me.  Needless to say, this dish is Will approved.

Just for fun.. Check out a band and song that we love.. 

They only seem to tour in Texas -- so if you happen to be in that area, check them out and then tell them to come to Atlanta. Here is a link to their tour.. I've never seen them in person, but I'd love to.

13: Cauliflower Garlic Quinoa

Blurry phone picture.. 

If you are looking for a very in depth main dish - this is not the spot.  But if you have a love for quinoa and cauliflower, look no further.  
I love risotto, but I haven't ever tried making it.  This might be as close as I have ever tried to do.  I saw this recipe for Creamy Cauliflower Garlic Rice, and thought I'd give it a whirl. 

Ingredients:
4 cups of cauliflower 
4 cups chicken broth
3 cups of water
1/2 cup milk
1 cup quinoa
2 tbsp butter
1 cup mozzarella cheese
garlic
S&P

The How To:
In a boiler - heat two cups of water and one cup of quinoa until it starts boiling
Cover and put on low heat for 15 minutes
Set aside

Served with blackened salmon, tomatoes, and argula salad

Bring chicken broth and one cup of water to a boil
Add the cauliflower and let it boil for about 10 minutes
Use a food processor to puree the cauliflower
In a large skillet, melt the butter and garlic
Let the garlic saute for about a minute, until fragrant
Add the pureed cauliflower, and add milk - this should be a creamy mixture
Season with S&P 
Pour over quinoa
Add cheese and stir

This dish is kind of a pain to make, but I thought it was absolutely delicious.  Will is not really into side dishes, but it is Will approved! 

12: Bubble Up Pizza

We were in the need for a quick meal (heard that before, right?)  And who doesn't love pizza.  So I thought I would try out this recipe for Bubble Up Pizza.  
I didn't use the cast iron skillet -- I used a Pyrex dish, so that might have made a difference in the way this recipe turned out... 

Ingredients:
1 can biscuits - Grands homestyle
1 can pizza sauce
1 cup shredded mozzarella cheese
1/2 pack pepperoni slices
Oregano


The How To:
Preheat oven according to biscuit dough directions.  
Cut each biscuit into 8 pieces
In a bowl, mix up the dough pieces, sauce, about half the cheese, and toppings.  
Put the mixture in a dish (a skillet would work best, I think) and then top it with Oregano and more cheese.

Bake for about 5 minutes longer than the biscuits directions say -- Just until the dough is cooked through and the cheese is melted.
This is a little weird to cut, since you don't have a "true" crust.


This is a dish that Will really liked and I really wasn't a fan.  I thought that the dough tasted weird, but this dish was Will approved! 

If I made this again, I would do things a little differently.  But really, I think I just prefer pizza the old fashioned way -- with normal dough (not biscuits). OR if you are in a bind for a quick meal - then Felinni's is always a phone call away.  Or Domino's for you *OTPers.

*OTPers: Out of the Perimeter 'ers -- meaning, people that reside outside the constraints of I- 285. 

11 of 52: Pot Roast Stew

Cold day?  Pull out your crockpot and make some stew! 
I totally went on my own with this recipe.. And Will's family came over to judge.. 

Ingredients:
2 lb pot roast (not pictured)
1 can chicken broth
28 oz can diced tomatoes
S&P
Chili Powder
Cayenne Pepper
Cumin
Garlic
Oregano
1 large Russet potato
1 red bell pepper
1 green bell pepper
2 jalapenos (not pictured)


The How To:
Throw it all in the crockpot on low for about 6 hours. 
I made some pasta under the stew.  Take it or leave it.


Sorry - didn't get any pictures before everyone dove in.. 

Burke family approved! 

10 of 52: Lemon Pepper Tilapia

If you ever need something easy, fast, and yummy - fish is the answer.  Tonight, I chose Tilapia (but just about any fish would do).  

Seriously, this might be one of the easiest recipes (with the fewest ingredients) that I will post.. It's a Monday, give me a break.












Ingredients:
Olive Oil
S&P
Lemon Pepper seasoning
Paprika seasoning
1 lb Tilapia



The How To:
Heat some olive oil in a large pan. 
Season the tilapia on both sides with the lemon pepper and paprika.
Put in pan.
Cook for about 3 minutes on each side.

Done.

Told you it was easy.  



And yes, this dish is Will approved.

9 of 52: Bungalow Pie

Will has been asking for hearty meals lately and neither of us have ever tried lamb, so I thought - why not try it out! I ran across this recipe for Cottage Bungalow Pie, and decided to try it with ground lamb. 

Sorry lambchop!

Ingredients:

2 tbsp butter, melted

3 large carrots, cut in slices

S&P

3 tbsp tomato paste

1 lb ground lamb

thyme seasoning

1 cup beer 

3 tbsp flour

3/4 cup frozen peas (not pictured)

1 large russet potato - very thinly sliced

The How To:
Preheat oven to 400.

In a large skillet, heat 1 tbsp butter over medium-high.  

Add carrots, and cook for about 5 minutes.

Season with S&P and stir in tomato paste.  

Add meat and brown. 

Cook until cooked through - about 8 minutes.  

Add thyme and beer and bring to a boil.

Add flour and stir.  

Add about 1/2 cup of water and cook until the mixture thickens (2-4 minutes)

Stir in peas and season with S&P.

Transfer mixture to a 2 qt. baking dish.

Top with potatoes.  

Season with S&P and butter.

Bake until potatoes are browned (45 minutes)

Now that Will and I have tried lamb, we know that we do not like it.  We thought it had a tangy after-taste.  In our opinion, this dish would be much better with ground beef.  

This dish is not Will approved.

The aftermath

Here is a shout out to lambchop to make up for this meal.. 

8 of 52: Mushroom, Turkey and Black Bean Tortilla Casserole

Whew, I feel like it's been a while.  Finally I have some time to mix up some new meals.. Tonight, Will requested something hearty and quick so I decided on Mushroom, Turkey and Black Bean Tortilla Casserole.  If you click the link, you will see that I made quite a few changes to this typically vegetarian dish.  

Ingredients:

Olive Oil

Carton of portobello mushrooms
Garlic
1/4 tsp cayenne pepper
1 can black beans
6 flour tortillas
1 lb ground turkey breast
Salsa
2 cups of sharp cheddar
S&P


The How To:
Preheat oven to 400.
Pull out two large skillets -- 
In one, brown the turkey.  
In the other, heat a little olive oil over medium-high and add mushrooms.  Cook, stirring often until they are browned (7ish minutes).  Add garlic, cayenne, S&P, and black beans.  Cook until warmed through (5ish minutes).  
Remove from heat and combine the turkey and the black bean/mushroom mixture.

Grab a large baking dish.  Arrange the tortillas in halves in the bottom of the dish.  Top with the mixture, salsa, and then sprinkle on some cheese.  

Cover with foil and bake until the center is hot and cheese melts (about 15 minutes).  Uncover and bake until cheese is bubbling (about 5 minutes).  

Try to do a better job at your presentation than I did.  Enjoy!

We added a little sour cream and it was really good.  If I made this dish again, I would probably add some diced green chilis to the mixture.  This dish has been Will approved. 

Will being cute.

Will looking less than thrilled.. 

 Here is my debut picture to the blog.. Will had me pose with a peach.. 

just peachy.. 

7 of 52: Bangin' Good Shrimp

Will and I are both huge shrimp fans, usually I just saute some shrimp and we dip it in cocktail sauce (with extra horseradish, of course).  But, keeping with the spirit of 52 new dishes I looked up a few shrimp dishes and set on this one for Bangin' Grilled Shrimp Skewers.  This is a super fast dish so it's great for a weeknight.

Ingredients:
2 1/2 tbsp light mayo
2 tbsp Thai sweet chili sauce
1 tbsp Sriracha (to your taste)
1 lb shrimp
Olive Oil
S&P
Sesame Seeds (not pictured)

The How To:
Combine mayo, chili sauce, and sriracha and sit aside.
Put some olive oil in a medium skillet on medium heat.
Add your shrimp, let them cook until they are almost done - about 4 minutes

Add a few sesame seeds for about 1 more minute.

Put your shrimp in a bowl, add the sauce.  Serve!

Will gave this dish, "more of a no than an eh.. but didn't hate it."  Take that for whatever you'd like, there is no science to this rating method.  In my words, we just prefer cocktail sauce.

6 of 52: Gnocchi with Chicken, Mushrooms, and Gorgonzola Sauce

Tonight I felt like taking a risk, so I did just that by making something super filled with mushrooms (Will is not a huge fan, but I am).  My excuse was that I had some pre-made gnocchi on hand and I thought that Gnocchi with Mushrooms and Gorgonzola Sauce sounded pretty good, so why not give it a try. Of course Martha makes her gnocchi from scratch, but I cheated used some pre-made and also added chicken to mine! 

Ingredients
2 Chicken breasts
1 package gnocchi
1 cup half and half
1 cup vegetable stock
4 oz Gorgonzola cheese (beware, this has a very different taste, swap it out for feta or blue cheese)
pinch of nutmeg
pinch of cayenne pepper
salt and pepper
olive oil
12 oz assorted fresh mushrooms chopped (oyster, cremini, portobello, chanterelle - I bought 1 of the gourmet mushrooms from Publix and 1 of the portobellos) 
Truffle oil (optional, and not pictured)

The How To:
The chicken.. 
Preheat oven to 400.
Tin pan with tin foil (for easy clean up) 
Cook chicken for 45 minutes.

The sauce... 
If you are cheating using pre-made gnocchi - bring water to boil
Add gnocchi
Let it simmer for about 5 minutes
Then turn the heat way down and just keep the gnocchi warm until the chicken/sauce is ready

While the water is heating for the gnocchi.. 
Bring cream and stock to a boil in a large saucepan over medium-high.
Reduce heat and let simmer for about 5 minutes.
Add in cheese (I used Gorgonzola); stir until melted (about 2 minutes)
Stir in nutmeg, cayenne, salt and pepper.

Heat some olive oil in a skillet and add mushrooms
Let them cook for about 5 minutes
Add the shrooms to the cheese mixture and stir 

Put the gnocchi and chicken in a separate dish (for serving)
Add the cheese/shroom mixture and stir
Serve!

This dish is Will ehpproved.. (he gave it an ehhh..)

Although Will did not give this a full hearted thumbs up, I would like to say that he did eat two plates of it..
This dish definitely does have a very distinctive taste (it's the cheese) but I thought it was delicious (coming from a mushroom lover - I do have evil plans to convert Will.. its just a matter of time.. <insert evil laughter>).


PS
How cute does Will look in these pics?!  

5 of 52: Cheesy Jalapeño Stuffed Chicken

For the fifth new dish and the last day of my twenties, I bring you: Cheesy Jalapeño  Stuffed Chicken.  

This is served up with some quinoa (say it KEEN - WAAA), butternut squash, and tomatoes







Ingredients: 
Bacon Bits
2 jalapenos, diced (leave seeds if you like it hot)
1 1/2 oz Fat Free Cream Cheese 
2 tbsp Sour Cream (not pictured)
2 cups shredded sharp cheddar cheese
1/2 cup panko
1 lime
2 chicken breasts
Olive Oil 
Kosher salt and pepper (to taste)
Paprika (also not pictured)

The sour cream is not pictured because I used it only because I didn't really have as much cream cheese as I was hoping, and I needed something... 
The paprika is not pictured because it was a last minute add.. 

Yes, this is really how I cook. I just kinda throw stuff in as I go.. 

The How To:
Wash and dry chicken breasts, then either beat them down slice them so they are thin (this is to ensure faster cooking)
Preheat the oven to 450.
Line a baking dish with aluminum foil (for easy clean up)
Grab a medium bowl - combine cream cheese, shredded cheese, jalapeno, bacon bits, and a pinch of paprika

Lay the chicken slices out so that you can spread the cheese/jalapeno mixture on each slice - about 2 tbsp mixture on each

Roll each of the chicken slices and lay them in the pan (secure with a toothpick if needed)

Drizzle olive oil, lime juice, salt and pepper on each chicken roll - then top with some panko.  I am the worst at measuring - just make sure the chicken is covered.

Pop your chicken in the oven for about 23 -25 minutes and then eat! 

Ready to try out the chicken

Honestly, I think this recipe could be improved a little -- I should have added more cream cheese, and maybe more lime juice.  I thought it would be better if it was a little juicier. 
But, Will did really like it.  His exact words were "Wow, the taste really lingers!" 

Needless to say, this dish is Will approved.