soagirlwalksintoakitchen-blog

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This is more of a Sandra Lee creation (meaning only semi-homemade) and perfect for a weeknight meal. What you'll need: - fully cooked and breaded chicken cutlets (I used Perdue) - jar of pasta sauce (I used roasted garlic) - bag of shredded mozzarella (of course use fresh if you're fancy) - two large zucchinis (for two servings) - a spiralizer (I have a cheap off-brand one, still works great!) - olive oil - salt and pepper Start by preheating your oven for the chicken cutlets (according to package) Wash and trim your zucchini. I like to then cut each zucchini into 4 inch pieces. This makes it easier to spiralize and the noodles don't end up too long. Spiralize the noodles over a deep sauté pan. Once the noodles are cut, heat them with a little olive oil and salt and pepper, allowing them to soften but not become soggy: about 10 minutes, stirring occasionally. While the zoodles are cooking, heat the chicken cutlets according to their package (Mine went in the oven at 425* for 12 minutes.) Half way through the cook time, remove the pan from the oven, flip each cutlet, spoon some sauce on each and add some cheese (both according to taste). Put the chicken back in the oven to finish cooking. Once zoodles look done, you may need to strain the excess water. I plated the zoodles with a little more sauce and then topped the dish with chicken hot from the oven. A little parsley garnish never hurt anybody either :) Happy easy cook night! Xoxo

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Butternut Squash Pasta

It’s been like 80* here in NYC, so it doesn’t exactly feel like fall… but before you know it, the holidays will be here and you’ll have missed the window for all of these yummy autumnal meals! This recipe takes about 30 minutes to make from start to finish. It’s an easy weeknight healthy dish, that actually tastes decadent!

Ingredients: 1 lb chopped butternut squash (you can buy this precut, but to save some coin I do it myself. First use a knife to remove the top and bottom of the squash and then the skin. Cut the squash lengthwise the long way. Remove the seeds and chop into 1" cubes.) 1 large leek 2 cloves garlic, minced 1 Tbs butter Sage leaves (4-6 depending on your taste, sliced thin) ¼ cut shaved Parmesan (plus more for on top, if you’re like me!) ½ box linguine pasta

Directions: - Put a large pot of water on the stove to boil. While it’s heating up, prepare the squash. Once boiling, add squash cubes and boil until soft (about 10-15 min) - While the squash boils, remove the roots from your leek and slice into rings, using only the white part. You may need to put these in a bowl to “give them a bath” as some leeks grow with quite a bit of dirt in their layers. - In a large skillet, melt the butter with the garlic. Use a slotted spoon to move leeks from their “bath” to the butter and garlic mixture. - Allow the leeks to soften on low heat. - Use a slotted spoon to remove squash from the boiling water. You can put it in a blender, or a bowl if you use an immersion blender. - Add the pasta to your already boiling water (double duty!) Cook for 6-7 minutes. - While the pasta is cooking, blend the butternut squash and then add it to the butter and leeks. - Stir sliced sage and parm into the mixture and season to taste with salt and pepper. - When pasta is done cooking, strain and add to the sauce mixture. Stir until the pasta is coated. If you feel like the sauce is too thick, feel free to save some of the pasta water to thin it out. - I have garnished mine with some extra grated parm and a fried sage leaf. That’s just bonus points. :)

Now if we could just see and feel fall as much we taste it!

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Saturday can mean a few different things: going out to eat, ordering in, OR, if you've had a pricey summer, looking for an inexpensive yummy meal to whip up at home. This dinner tasted like a meal out at a restaurant for a fraction of the price (and a fraction of the calories!) Try this Cauliflower Fried Rice with chicken teriyaki (pictured) or your favorite protein for a filling flavorful meal! Cauliflower Fried Rice: (Two servings) - Happy date night! 1 head of cauliflower, riced (you can do this in a food processor yourself or purchase it already done for you in the produce section) 2 Tablespoons Sesame oil (or olive oil) 3 gloves of garlic, minced Chopped veggies to mix in (this is a great way to use up leftover broccoli, carrots, or onion) 1/2 teaspoon of garlic salt 2 eggs, beaten 1-2 tablespoons soy sauce (I use the lower sodium kind) 2 tablespoons Teriyaki sauce (Soy Vey is good - and there is a garlic version from Fairway that is delicious) Begin by heating the oil in a pan and adding the minced garlic. Allow the garlic to cook for a minute or two until it starts to brown. Stir in the riced cauliflower and veggies, coating with the seasoned oil, and add garlic salt to taste. Allow veggies to cook for 5-7 minutes, softening. Add the eggs and stir. This will cook the egg quickly and give you the nice shredded egg of authentic fried rice. Allow mixture to cook for two more minutes. Add the soy sauce and one tablespoon of the teriyaki sauce. Stir to blend, plate your meal while it's still hot. I used the rest of the teriyaki sauce as garnish over the chicken, as well as scallions and black sesame seeds. Happy noshing!

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Well here is something I never thought I’d say: “This turkey burger is better than a regular burger!” … but it’s true! Try this summer twist on a burger post-farmers market run. This is a low calorie option and a great way to get some sneaky additional veggies on the plate.

Ingredients: 1 cup grated zucchini (I used two small zucchinis and had too much - so one medium should be fine) 1 lb 93% lean ground turkey ¼ cup breadcrumbs (I used Panko) 1 clove garlic, grated 1 Tbsp grated red onion 1 tsp kosher salt and fresh pepper oil spray

Once you’ve grated the zucchini it is very important that you use paper towels to squeeze out the excess water (there may be quite a bit - and you want those burgers to stay together!) Combine the turkey, zucchini, onion, garlic, breadcrumbs, salt, and pepper in a bowl. Combine well. Separate into 5 even portions and shape into patties (about an inch thick). Refrigerate the burgers for *at least* two hours, Bonus: can be made in the morning for an evening meal. (This allows them to hold their shape while cooking.) When ready to cook, heat a pan (or grill) and spray with non-stick spray. Cook the burgers for about 6 minutes per side over medium heat. I plated the burgers on sweet “Kings Hawaiian” rolls with a little Mayo and mustard and lettuce. I accompanied the summer sandwich with a simple salad of arugula, feta, watermelon, and balsamic glaze. I highly recommend enjoying this dinner al fresco! Enjoy!

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It was surf and turf in the kitchen tonight. I love shellfish, unfortunately Pat is allergic. For that reason when I picked up scallops today, I also bought some steak for Pat, because if I'm having a treat, he deserves one too. The salad I paired with both proteins started as a bagged salad of kale, brussel sprouts, pumpkin seeds, and dried cranberries. I added some goat cheese, scallions, and roasted sweet potatoes. The sea scallops were fresh from the seafood counter and just needed to be rinsed with cold water, trimmed of the white "tail," and patted dry with a paper towel. I put a bit of butter over medium/ high heat and let it melt to coat the bottom of a pan. I salted and used garlic pepper to season the scallops. Then, I seared each side of the scallops for about 2 minutes. Such an easy meal and so delicious. I experimented with a new "mocktail" as well: crystal light lemonde, club soda, and rosemary. YUM Treat yourself well, splurge every now and then, and share your meal with someone you love. Sending good dish wishes your way!

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This meal falls nicely under the "working woman's" category (or working man!) If you've spent the day in the office, classroom, or chasing after your kids, the end of the day comes quickly and sometimes you need something yummy - and fast! This recipe uses a few already prepared ingredients so that you can spend your time enjoying your meal (with family, or friends, or Netflix) and not standing over the stove. Give this Bang Bang Chicken with Peppers a try and find flavor in a flash! 

Ingredients: 

Frozen popcorn chicken (two servings) 

Prepared brown rice (you can find easily microwaveable pouches in the rice section at your local market and save so much time!) 

1 bell pepper, seeds removed, and sliced 

Olive oil 

 For two servings of sauce: 

1/2 cup Greek yogurt (you can also use mayo - depending on your preference)

 2 tablespoons sweet chili sauce 

1 teaspoon Sriracha sauce 

1/2 teaspoon honey 

Juice from half a lime 

 Garnish: scallion and black sesame seeds 

 (These ingredients are a guideline but NOT rules - if you like things sweeter, add more honey. Like some spice? More Sriracha!) 

 - While cooking the chicken according to oven directions, sauté the bell pepper with a bit of olive oil in a pan. Cook until slightly brown and soft. 

- Mix all ingredients for the sauce together. 

- When chicken is nearly ready, likely about 20-25 minutes, microwave rice packet according to directions. 

- In a large bowl, combine chicken, peppers, and sauce. Stir using tongs to evenly coat. 

- Serve brown rice into a plate and top with chicken. 

- Garnish with sliced scallions and black sesame seeds, if available. 

 *Note: If fried food isn't your thing, prepared chicken breast is also available at the market and would keep this meal just as simple. You could, of course, also be an over achiever and cook fresh chicken, or shrimp, or salmon instead. :)

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I'm all about the easy dishes these days (let's be honest, most days) and this one *really* satisfied my lazy bone while also proving to be worthy of a steakhouse (according to my boyfriend, Pat). Try this one-pan-wonder, Beef Tenderloin with Rainbow Potatoes and Asparagus, next time you want to fill your belly but not your sink! 

Ingredients (for 2-4 people): 

 1.5 lb beef tenderloin (try to find one that is even thickness throughout) 

Olive oil 

Salt 

Pepper 

1/2 tablespoon rosemary 

1/2 tablespoon thyme 

 2 cloves of garlic, minced 

4 tablespoons butter 

1 bundle of asparagus 

1/2 bag of rainbow potatoes

- Preheat oven to 400* 

- Rub beef tenderloin with olive oil and season with salt and pepper 

 - Heat a frying pan on medium-high heat 

- Sear each side of the beef to a golden brown (about 10 minutes, rotating, careful not to burn) 

- Remove the beef from heat and place on a foil-lined baking sheet. 

 - Allow beef to cool about 15 minutes 

 - While the beef is cooling, prepare the potatoes: washing and cutting into quarters 

- Melt butter in the microwave for 20 seconds so it is still semi-solid. Add rosemary, thyme, and garlic. Stir. 

- Add potatoes to the pan around the beef, drizzle with olive oil, season with salt and pepper. 

 - Once the beef is cool to the touch, brush butter mixture all over the roast. Any extra butter can be missed in with the potatoes. 

- Put beef and potatoes in the center rack of preheated oven. 

 - Bake for 20-25 minutes depending on if you'd like it rare or more cooked. 

- While beef is in the oven, prepare asparagus: removing flat, dried out ends, tossing in olive oil and lemon pepper. (Tip: I used the dirty frying pan without heat so that I didn't have to dirty another dish while coating the asparagus) 

- Remove beef from oven and place on serving dish, cover with a loose tent of tinfoil. 

- Give the potatoes and stir, and place asparagus where the beef was on the foil-lined baking sheet. 

 - Place pan back in the over for 20 minutes and allow beef to rest during that time. 

 - After veggies are done, beef is ready to be sliced and served. I added some pesto and garlic aioli on the side (and highly recommend you do the same... recipe below) 

 Pesto and Garlic Aioli: Mix together equal parts mayo and fresh (or bottled) pesto. I used two tablespoons each. Add a teaspoon lemon juice and a clove of garlic, minced. Stir together. Enjoy! 

 Please let me know if you try this recipe, and how long it took to clean up! :)

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Perhaps you’re looking for a Super Bowl snack to make? Or maybe it’s simply Sunday night and you want some wings. DON’T head to your local bar or (heaven forbid) Buffalo Wild Wings, head to the grocery store and pick up a few ingredients. These are by far the best wings in our neighborhood, coming out of the oven crispy on the outside and tender on the inside. We happily gobble them up, knowing that these Baked Chicken Wings are so much healthier than anything that comes out of the fryer. Coated in my heavenly Honey-Dijon-Sriracha Glaze, these are an easy crowd pleaser. 

For the chicken, you will need:

chicken wings, I used 12 full wings (tips removed, drumettes and flats separated), producing a plate of 24 total wings

1 generous tablespoon of baking powder (be SURE it’s baking powder, NOT baking soda!)

1 teaspoon salt

I large ziplock back

foil-covered baking sheet, with a *baking rack* on top (this is important - and worth the $7 at your local kitchen supply store)

Instructions:

Pre-heat your oven to 225*

Place prepared wings in ziplock bag. Add the baking powder and salt. Close the bag and shake until each wing is evenly coated. Place each wing on your baking rack with the skin side up. Bake for 30 minutes. This is the initial “melting stage” that will allow a lot of the fat to drip off of each wing but they are NOT fully cooked yet. After the first 30 minutes are up, keep the chicken wings in the oven and turn up the heat to 425* and cook for an additional 50 minutes. This cooks the meat tenderly and crisps up the skin. After the wings are done you can dress them in any sauce you prefer. The Honey-Dijon Sriracha Glaze that I used tonight is listed below.

Honey-Dijon Sriracha Glaze:

You will need:

1 1/2 Tablespoons Dijon Mustard

1 Tablespoon Honey

1/2 Tablespoon Sriracha (more if you like it spicy!)

2 Tablespoons light olive oil

Whisk all ingredients together and feel free to experiment and alter the portions according to your taste. I topped our wings with sesame seeds and scallions - but those were mostly ornamental.

I hope your team on the screen wins and your team on the couch enjoys these #kinda healthy snacks! xoxo

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Ginger. I honestly had never tried it until a few weeks ago (aside from your classic carbonated beverage) and it’s found a new home as a staple in our kitchen. Ginger is bright in flavor and adds so much dimension without being spicy (plus, it’s good for you).  I made ramen a few weeks back (recipe to soon be added here!) that got me thinking about what else I could use it for. Sunday brought the Ginger Sweet Potato Soup - and with half of a ginger root left to use up, here we are: Salmon with Fresh Blueberry-Ginger Sauce. I paired ours with a fresh salad and Dijon Sweet Potato Mash… because we had potatoes left over too, and if you don’t believe in “waste not, want not” you can kindly see the door ;) I also want to mention that this plate took about 30 minutes from start to finish. Fast, delicious, and healthy! The perfect weekday meal.

 Salmon with Blueberry Ginger Sauce:

two salmon filets

2 tablespoons freshly grated ginger

1 cup fresh blueberries (or you can use frozen)

3 cups water

¼ teaspoon salt

fresh ground pepper

 Preheat oven to 450*

 Place salmon, skin side down on an aluminum foil covered baking sheet. I drizzled a little avocado oil on top so that the herbs would stick, but that is up to you. Sprinkle with fresh ground pepper and ½ a tablespoon of ginger, evenly among both filets.

In a sauce pot, bring water, blueberries, and 1 ½ tablespoons ginger to a boil. Let simmer for 5-10 minutes, allowing blueberries to burst and juice to mix with water. Remove from heat, and using an immersion blender, blend until smooth. Add salt and return to the stove over low heat to keep warm.

 Bake salmon filets for 10-15 minutes depending on thickness. Remove from oven and serve with warm sauce.

 Dijon Mashed Sweet Potatoes:

2 large sweet potatoes, peeled and cubed

¼ cup coconut milk

tablespoon Dijon mustard

pinch of salt

 Boil the sweet potatoes in a small pot until they are soft enough to mash with a fork. Strain potatoes and mash. Add the coconut milk and Dijon, stirring to mix evenly. Salt to taste.

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It’s Soup and Salad Sunday over here in Forest Hills. While there is football playing in one room and the Golden Globe Red Carpet on in the other, one thing we can agree on is that soup after a snowy weekend is cozy and delicious. I paired this (6 ingredient!) Sweet Potato Ginger Soup with an easy arugula salad with balsamic, almonds, and cranberries. The vinegar is a perfect contrast to the sweet and creamy soup - while the spicy chicken sausage on top added a punch of flavor! The recipe for the soup is as follows (taken from the Whole30 cookbook):

Sweet Potato Ginger Soup: 4 small (or 2 large) sweet potatoes, peeled and diced 2 tablespoons light olive oil 2 tablespoons minced ginger (or, even easier, grate it on a small cheese grater over a bowl) pinch of cinnamon 1 cup coconut milk 3 cups water salt and pepper to taste (those don’t count as ingredients, right?) :)

In a soup pot, heat olive oil. Add diced sweet potatoes and stir to coat with oil. Add ginger and cinnamon, stir to evenly distribute. Add water and coconut milk, simmer for 15-20 minutes, or until the potatoes are soft. Take the soup pot off of the heat and using an immersion hand blender (one of my favorite kitchen tools!) blend all ingredients together until smooth. Add salt and pepper to taste and return to heat. This will thicken the soup, so the longer it is on the stove, the thicker it will be. I waited until it boiled again, then turned off the burner. Ladle portions into bowls and add garnishes of choice.  For our dinner, I used Trader Joe’s chicken sausage (that I thinly sliced and sautéed) along with scallion greens and an additional pinch of pepper. Comment or ask questions below! Enjoy!