Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

Easy Chicken Pad Thai

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When our favorite Thai restaurant closed, Chris and I were really distraught. We both had go-to meals there (his was Pad Thai and mine was Pad Kra Prow) and we relied on their take-out every few weeks. I had to fill our void somehow (and Pad Thai seemed easier to make than Pad Kra Prow!) so off to my kitchen I went.

Pad Thai is a delicious combination of rice noodles, protein, eggs, onions and cilantro mixed with a tasty peanut sauce. The ingredient list isn't anything extravagant, so it wasn't too intimidating. I left out the bean sprouts because Chris isn't a fan, but you should totally add them in for some texture. You can also replace the chicken with shrimp if you're feeling adventurous! This recipe was a wonderful substitution for Chris' favorite restaurant dish and I'll definitely be making it again. Enjoy!

Printable Recipe

Ingredients

• 8 oz. flat rice noodles
• 1/2 lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
• 1/2 tbsp. canola oil
• Salt and pepper, to taste
• 2 eggs, lightly whisked
• 1 cup fresh bean sprouts (optional)
• 1/3 cup scallions, sliced
• 1/4 cup onion, sliced
• 1/3 cup cilantro, roughly chopped
• Optional: Peanuts, finely chopped

Sauce:

• 2 tbsp. fish sauce
• 1/2 cup water
• 1/4 cup light brown sugar
• 1/4 tbsp. lime juice
• 1/4 cup creamy peanut butter
• 3 tbsp. low-sodium soy sauce
• 4 tsp. garlic, minced
• 1/4 tsp. red pepper flakes or Thai chili sauce

Cook rice noodles al dente, according to package directions. Drain and set aside.

Meanwhile, season chicken with salt and pepper to taste. Add oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side. Remove to a bowl and set aside.

Whisk together all sauce ingredients and set aside. 

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. 

Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

Source: Adapted from Le Creme de la Crumb

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!

I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 cup onion, diced
• 3 tsp. garlic, minced
• 2 cups green bell peppers, diced
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can (14.5 oz.) diced tomatoes with Italian seasoning
• 1 can (8 oz.) tomato sauce
• 2 cups beef broth
• 1/2 tsp. Worcestershire sauce
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• 1 cup dry rice
• 1 1/2 cups Cheddar cheese, shredded

In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

Slow Cooker Piggies aka Stuffed Cabbage Rolls (Gluten-Free)

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When Chris was out of town for work, Bradley and I decided to stay at my parents' house for a night. Not only was a snow storm looming, but Bradley was under the weather and I didn't want to be trapped in my house all alone with a sick baby. So we went to my parents' house and I got to spend some quality time with my mom. During one of Bradley's naps, I asked to make these Piggies that my mom has been making for years. It was her mom's recipe and I just needed to know how to make them.

Piggies are very simple to make; they're just a little time consuming. But with two people working on the cabbage rolls, we got the meal prepared in no time! A simple combination of pork and beef is tucked and rolled into cabbage leaves and then you slow cook them with a simple tomato sauce. These are the ultimate comfort food to me since they remind me of my childhood. Enjoy!

Printable Recipe

Ingredients

• 1 (14.5 oz.) can sauerkraut
• 1 head cabbage, outer damaged layers removed
• 1 tbsp. butter
• 1 medium onion, diced
• 1 lb. ground beef
• 1 lb. ground pork
• 1 cup long grain rice (NOT cooked)
• 2 tsp. garlic powder
• 1 (8 oz.) can tomato sauce

Line the bottom of a crockpot with sauerkraut and set aside.

Fill a large pot with water and bring to a boil. Add cabbage and boil for 5 minutes. Remove cabbage from pot and allow to cool slightly. Reserve water.

Meanwhile, melt butter in a small pan. Add onions and saute until soft, about 5-7 minutes. 

Combine cooked onions, beef, pork, rice and garlic powder in a large bowl. 

Take cabbage and separate leaves. Use a small knife to remove the tough rib from the center of each leaf.

Take about 1 tablespoon of the meat mixture and place in the center of each leaf. Fold like an envelope and roll up tightly. If the leaf is very large, cut it in half before filling. Continue with the remaining cabbage leaves. If you have extra cabbage leaves, you can shred them and throw into the bottom of the crockpot with the sauerkraut.

Place stuffed cabbage rolls very close together in the bottom of the prepared crockpot (you can lay them on top of one another). Cover with tomato sauce and 2 cups of the reserved cabbage water.

Put the lid on the crockpot and cook on HIGH for 1 hour or until rice is tender (alternatively, you can cook the piggies in a large pot or dutch oven at 350 degrees F for 1 hour).

Source: My Mom

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.

For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

Ingredients

• 1 cup orzo
• 15 oz. beef or vegetable broth
• 1 cup water
• 1/4 cup cilantro, chopped
• 2 green onions, sliced thin
• 1/2 small tomato, seeded and chopped
• Salt and pepper, to taste
• 1 tbsp. olive oil
• 1 lime, juiced
• 1 avocado, cut into chunks

Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Southwestern Chicken Skillet

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If I had to pick one type of cuisine that I favored, I would be in deep, deep trouble. I obviously love Italian, but it has to be really good Italian. I also love Chinese, Japanese and Greek. I recently discovered some Thai food that I love, too, so that would also be up there. But Mexican definitely has to be on the very top of my list. I love rice, beans, corn and traditional Mexican flavors, such as chili powder, cumin and paprika. This dish contains all of them, so I obviously loved it. Plus I topped it off with cheese. You're welcome.

Printable Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp. canola oil
• 1 (15 oz.) can diced tomatoes with green chiles
• 1 packet mild taco seasoning
• 1 1/2 cups water
• 1 cup rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (10 oz.) can corn with red and green peppers
• 1/2 cup Mexican blend cheese, shredded

Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 minutes per side, or until golden brown.

Add tomatoes, taco seasoning, water, rice, beans and corn to the skillet. Stir to combine. 

Cover and lower heat. Cook for 20 minutes or until rice is tender and chicken is cooked through.

Sprinkle the chicken pieces with cheese and cover for an additional minute, or until cheese is melted.

Source: SK Original

Lemon Caper Quinoa Patties (Gluten-Free)

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The title of my assigned blog for SRC this month is Dessert Before Dinner. Everyone who knows me is aware that if I could get away with having dessert before dinner, I would in a heartbeat. Needless to say, I was excited to have the blog of someone who shares my same sentiments about dessert. Stephy cooks for a living, but the recipes on her blog are all of her creations that she makes in her own kitchen. She lives in Northern VA (that's where I live!) so I also found it really cool to read all of the reviews she has of local restaurants that I know of.

For today's post, I decided to go with these Lemon Caper Quinoa Patties. I love quinoa and am always on the hunt for new recipes that incorporate it. These patties are amazing. As if the crunchy crust on the outside isn't enough, the hint of lemon makes them light and refreshing, while the capers add a contrasting salty flavor and a pop of crunch. I love the mixture of unusual flavors in these patties...they surprisingly work extremely well together. Enjoy!

Tip: You can easily substitute the flour for any type of gluten-free flour to suit your dietary needs. It serves as a binding agent, so the type you use isn't too important.

Printable Recipe

Ingredients
Makes 8 patties

• 2/3 cup quinoa
• 1 1/3 cups water
• 1 tbsp. soy sauce
• 1 1/2 tbsp. capers, drained
• 1/2 tsp. dried parsley, or 2 tbsp. fresh parsley, chopped
• 1 egg
• 1 small onion
• 1 tsp. garlic, minced
• 3 tbsp. flour (or a gluten-free flour to make these GF)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Pinch of allspice
• 1 tbsp. lemon juice
• Pinch cayenne pepper
• Olive oil, for frying
• Greek yogurt, for serving (optional)
• Scallions, chopped, for serving (optional)

Combine quinoa, water and soy sauce in a saucepan. Bring to a boil. Cover, reduce heat to a simmer, and continue cooking for 10-15 minutes or until all the water is absorbed.

While quinoa is cooking, mix together remaining ingredients except olive oil, Greek yogurt and scallions.

Once quinoa is done, add to capers mixture and combine well.

Form into 8 patties (about 2-3 tablespoons per patty). Batter will be running, but that's okay.

Coat the bottom of a skillet with a thin layer of olive oil. Add patties in an even layer and cook for 2-3 minutes per side, or until golden brown.

Remove from skillet and place on a paper towel-lined plate. Serve immediately with greek yogurt and scallions, if desired.

Source: Adapted from Dessert Before Dinner

An InLinkz Link-up

Ramen Chicken Stir Fry

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I have some random ingredients in my pantry. One of which includes Ramen noodle flavor packets. No noodles. Just the flavor packets. (You can blame it on my husband liking this meal so much...in which I only need the noodles.)

In an attempt to clean out the pantry and not let anything go to waste, I tried to be resourceful and use the seasoning packets in a chicken stir fry. I love the taste of the Ramen noodles as a whole, so why not? Yep, I was right. It was awesome. You get the flavor of the Ramen noodle soup, but it's packed into chicken and vegetables. So you avoid the noodles and save some calories, too! This was super easy and incredibly delicious. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. vegetable oil
• 1.5 lbs. boneless, skinless chicken tenders, cut into bite-size pieces
• 16 oz. frozen stir-fry vegetables
• 1/2 cup water
• 1 tbsp. cornstarch mixed with 2 tbsp. water
• 2 chicken flavored Ramen noodle soup packages (seasoning packets only)
• Rice, cooked, for serving

In a large skillet over medium-high heat, add the oil. Add chicken in an even layer and cook until done, about 7 minutes, flipping halfway through.

Add the frozen vegetables to the skillet. Cook for 2-3 minutes or until vegetables start to become tender.

In a separate bowl, stir together the 1/2 cup water, cornstarch slurry mixture and 2 seasoning packets. Add mixture to the skillet. Bring to a boil and turn heat to low. Continue cooking until sauce thickens. 

Serve over rice.

Source: SK Original

Mexican Rice Pudding

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My mom makes amazing rice pudding, but recently I heard about another type of rice pudding that uses sweetened condensed milk in place of some of the milk. Have you ever had sweetened condensed milk? It's basically milk that has had all the water removed, and then sugar is added. Sounds amazing right? I could eat it straight from the can, so as soon as I heard about this other rice pudding recipe I jumped right on that train. I couldn't wait to try it.

Mexican Rice Pudding is just as creamy and delicious as traditional rice pudding, but the sweetened condensed milk adds a nutty, sweet flavor and makes the pudding a little more silky. I opted to use some reduced-fat milk in this recipe because it made me feel a tad bit better about myself after devouring almost the whole thing. This is definitely one for the recipe binder and would be perfect for your Cinco de Mayo celebration. Enjoy!

Printable Recipe

Ingredients

• 7 cups water
• 1 cup long-grain white rice
• 1 cinnamon stick
• 1 1/2 cups reduced-fat milk
• 1 (14 oz.) can sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup raisins
• Ground cinnamon, for serving

Put the water, rice, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil and cook uncovered for 18 minutes.

Once rice is done, use a sieve to drain out the remaining water. Discard cinnamon stick. Return the cooked rice to the saucepan. Add the reduced-fat milk, sweetened condensed milk and heavy cream. Once the mixture comes to a boil, turn the heat to low and cook for an additional 15 minutes or until rice is thick, stirring constantly. Once done, add raisins and stir to combine.

Transfer the mixture to a bowl and refrigerate until chilled, about 2-3 hours (or you can serve at room temperature). Dust the pudding with cinnamon before serving.

Source: SK Original

Fried Rice Pilaf Balls

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The Rice Pilaf I made a while back is a perfect side for most meals since it doesn't involve very complex flavors yet is still extremely tasty. It goes with almost everything, so it's definitely a good recipe to have on hand. I made a batch for Chris and I recently, and I usually cut recipes in half if I know we won't eat the whole thing, but for some reason I decided to make the whole darn thing this time. It made about four cups of cooked rice. For two people. My bad?

Instead of eating the leftover rice as it was, I decided to replicate one of my other favorite rice dishes: arancini! The original recipe includes tons of cheese, but making it with rice pilaf was beyond good. The onion, chicken broth and seasoned salt give the rice tons of flavor, and frying them gives them a crunchy crust. They're such delicious and fun little bite-sized treats. Dip them in some marinara sauce and you have yourself a cute little appetizer or side dish! These would be an absolutely perfect side dish for this Easter Sunday. Enjoy!

Printable Recipe

Ingredients
Makes about 16 balls

• 2 cups cold, day-old Rice Pilaf
• 1/2 cup Italian flavored bread crumbs
• 1/4 cup canola oil, plus more if necessary
• Marina sauce, homemade or store-bought, for serving (optional)

Shape the leftover rice into small, walnut-sized balls. Make sure they are compact so they don't fall apart while cooking.

Place the breadcrumbs in a small bowl. Roll the rice balls in the breadcrumbs and shake off excess.

Heat the canola oil so it coats the bottom of a small skillet with about 1/4 inch of oil. Add half of the rice balls in an even layer. Cook for about 2-3 minutes per side, or until light brown. Remove from oil and place on a paper towel-lined dish. Repeat with the remaining rice balls.

Serve immediately with marinara sauce, if desired.

Source: SK Original

Mexican Rice

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Even when I make something using store-bought mix, like tacos, I still like to make at least one homemade item for the table. So a few weeks ago when I made tacos for girls' night, I decided to make some homemade Mexican Rice. I've always, always loved Mexican rice. There's something about the chunks of tomatoes and the spiciness that draws me to it. 

It was extremely easy and didn't take all my attention away from my guests. That's always preferred when my friends are over since I'd rather be talking (and sipping wine) instead of being locked down in the kitchen. I was so pleasantly surprised with the end result and I know I will be making this again for future taco nights. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. light butter
• 1 1/2 cups long-grain rice
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 tsp. garlic, minced
• 2 cups water
• 1 (14 1/2-oz.) can diced tomatoes with green chiles
• 1 tsp. chili powder
• 1 tsp. salt

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.

Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

Source: Adapted from Paula Deen

Rice Pilaf

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Rice Pilaf may look boring and simple, but I promise it's only one of the two (the latter, in case you were wondering). Rice is normally cooked in water, so cooking it in chicken broth gives it an extra level of flavor that makes a huge difference in this dish. It makes the rice creamy and decadent. Adding onions, garlic and seasoned salt to the mix kicks it up a notch, too. I opt for seasoned salt since it's so incredibly flavorful, but feel free to use regular salt if you don't have any. It's a perfect side dish if you are in a hurry or can't think of anything else to make. Enjoy!

Printable Recipe

Ingredients

• 2 cups long grain white rice
• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 tsp. garlic, minced
• Chicken stock
• 2 tsp. of seasoned salt
• 1/4 tsp. pepper
• 1/8 tsp. cayenne pepper

 

Figure out the amount of stock you will need by looking at the rice cooking instructions. Replace the amount of water called for with chicken stock. Heat chicken stock in a small saucepan and set aside.

 

While the stock is heating, add oil to a large skillet over medium high heat. Add the onion and garlic and cook until onions begin to soften. Add rice to the pan and cook until it begins to brown.

 

Add the hot stock to the rice mixture. Add salt, pepper and cayenne pepper. Cover, reduce heat and cook according to rice cooking directions, (about 15-25 minutes), until rice is tender.

 

Fluff with a fork and serve immediately.

 

Source: SK Original

Springtime Risotto

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The weather is finally getting warmer around here. I thought it would never happen. Between the random snowfall mid-March, to the windy weeks that followed and the rainstorms that went on for days, it's a nice change of pace to have some weather we can actually enjoy.

Chris and I got a new deck installed last week, so we've been looking forward to taking advantage of the longer days by having dinner outside. This is a quick meal I can make after work and even though it's warm, the vegetables make it fresh and light enough to enjoy outside with a glass of wine. Enjoy!

P.S. Happy Birthday, Mom!! xoxo

Printable Recipe

Ingredients 

• 1 tbsp. light butter
• 1 small onion, diced
• 1 cup arborio rice
• 1 cup carrots, diced
• 4 cups chicken broth
• 1/4 cup light cream
• 1 cup frozen peas
• 1 cup steamed asparagus, sliced
• 1/2 cup Parmesan cheese, grated
• Salt & pepper, to taste

Preheat large skillet with high sides over medium heat. Heat up the chicken broth in a separate pot.

Sauté onion in melted butter over medium heat.

Pour in arborio rice and stir to incorporate evenly. Stir in carrot and sauté 5 minutes until rice starts to toast and onion and carrot start to get tender.

Pour in 1 cup of warm chicken broth, stirring frequently until rice soaks up the liquid. Continue in this fashion until all the chicken broth has been absorbed by the rice. Rice should be cooked al dente.

Stir in cream, peas, asparagus and Parmesan cheese. Taste and adjust seasonings with salt and pepper. Serve immediately.

Source: Adapted from Lauren's Latest

Chinese Fried Rice

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Once again, here's another normal take-out recipe that can quickly and easily be made in the comfort of your own home. I served this with homemade Beef and Broccoli and it was just like having Chinese delivery. The fried rice tastes incredibly similar to what you would find in your local restaurant. You can make the rice at home beforehand, but since there is a Chinese restaurant right by my office I bought some on my lunch break and decided to use that instead. Shortcuts are my best friend. Enjoy!

Printable Recipe

Ingredients

• 3/4 cup onions, finely chopped
• 3 tbsp. oil, divided
• 1 egg, lightly beaten
• 3 drops soy sauce
• 3 drops sesame oil
• 8 oz. cooked lean boneless pork or 8 oz. chicken, chopped
• 1/2 cup carrots, chopped into small pieces
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated
• 4 green onions, chopped
• 2 tbsp. light soy sauce

Heat 1/2 tbsp. oil in a small skillet. Add the chopped meat and cook until done, about 5 minutes. Remove from skillet and set aside.

Heat 1 tbsp. oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

Add 1/2 tbsp. oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.

Heat the remaining 1 tbsp. oil in wok. Add the carrots, peas, and cooked onion; stir-fry for 2 minutes.

Add cooked meat, rice and green onions, tossing to mix well. Stir-fry for 3 minutes and serve.

Source: Adapted from Food.com

Gourmet Mushroom Risotto

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Last weekend, I was supposed to host my dad's birthday dinner and have my entire family over the new house for the first time. Since fainting and constant dizzy spells didn't really allow me to stand for long enough to cook anything, we relied on my mom's delicious cooking instead. That doesn't mean I still didn't stock my refrigerator with all the ingredients for the original menu I had planned. And I was not going to let that go to waste.

We had about four pounds of mushrooms in the fridge (there are 12 of us...what do you expect!) and they weren't getting any fresher. Once I was feeling better, I decided to go ahead and make the risotto my dad had originally requested since I already had everything on hand. It did not disappoint. I love the creaminess of risotto and the flavor combination of white wine, Parmesan cheese and fresh mushrooms was really delicious. Risotto is very time consuming, but worth the wait. I highly recommend this!

Printable Recipe

Ingredients

• 4 cups chicken broth, divided
• 2 tbsp. olive oil
• 12 oz. portobello mushrooms, thinly sliced
• 8 oz. white mushrooms, thinly sliced
• 1 shallot, diced
• 1 cup Arborio rice
• 1/3 cup dry white wine (I used Chardonnay)
• 2 tsp. chives, dried
• 1 tbsp. plus 2 tbsp. butter, divided
• 3 tbsp. Parmesan cheese, grated

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tbsp. butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, remaining 2 tbsp. butter, chives, and Parmesan. Season with salt and pepper to taste.

Source: Adapted from All Recipes

Parmesan Risotto

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I love risotto. The creaminess. The smoothness. It just all blends together so perfectly and melts in your mouth. Since I am a huge pasta lover, risotto of any kind is definitely a preferred side dish in my house since it closely resembles pasta.

Risotto takes a fair amount of time, so make sure you have a half hour or so to spare before making this. You need to cater to it consistently for the whole half hour, or else it will stick to the bottom of the pan and/or it won't cook correctly. Gradually adding the broth allows the risotto to absorb the liquid and become nice and tender. It also brings out a natural creaminess in the rice. Any flavor of broth can be used for this, depending on what you are serving it with. The Parmesan cheese and parsley make the flavor go over the top in this recipe. If you like creamy dishes, this is your guy. Hope you enjoy!

Printable Recipe

Ingredients

• 1 cup arborio rice
• 2 tsp. butter
• 1 shallot, minced
• 1/2 cup white wine (I used Pinot Grigio)
• 4 cups fat free chicken stock
• Salt and pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp. chopped parsley

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots and sauté about 1 minute. Add rice, mixing well, until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed. Add another ladle and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add Parmesan cheese and parsley, mix well and serve.

Source: Gina's Skinny Recipes

Chicken Stir Fry

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Long gone are the days where I can spend a couple hours after work putting together an elaborate and delectable meal (at least for now). Easy to throw together dinners are slowly becoming a staple in my kitchen. These days my evenings are full of wedding vendor appointments, and when I don't have that I'm trying to squeeze in time with friends/family, some sort of work out, and quality time with Chris. On top of all this, Chris plays basketball a few evenings per week so our time together gets more and more scarce. Quick dinners are a necessity, and I'm now realizing they can still be as fun and delicious as a more intricate meal!

The other week when Chris had to run off to a basketball game shortly after work, I wanted to make sure he had something in his stomach before he left but I only had about 20 minutes to do so. We usually have some chicken on hand and I keep frozen vegetables stored in the freezer, so the meal was a no brainer. I just combined all my favorite flavors including sesame oil, garlic powder and soy sauce, and it blended together beautifully. Plus it was all ready in under 15 minutes. Put it on top of rice and you've got more than half of the food pyramid covered. Enjoy!

Printable Recipe

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp. pure sesame oil
• 1/2 cup water
• 1/2 tsp. red pepper flakes
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1 tbsp. cornstarch
• 1 1/2 cups frozen mixed vegetables (such as carrots, string beans, broccoli, mushrooms, etc.)
• 1 cup rice, cooked

Cut chicken into bite size pieces. Spray a large pan with cooking spray and heat to medium-high heat. Add chicken and cook until done, about 5-7 minutes.

Meanwhile, mix soy sauce, honey, sesame oil, water, red pepper flakes, ginger, garlic and cornstarch in a bowl. After chicken is done cooking, add mixture to the pan.

Add the frozen mixed vegetables and cover. Cook for 4 minutes or until vegetables are tender. Serve over rice.


Source: SK Original

Lighter Sesame Chicken

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So I guess it's safe to say that I had a pretty exciting and eventful weekend. Chris and I got engaged on Friday (yay!) and moved into our brand new home on Sunday (double yay!). We vowed that after the holiday weekend we'd strive to eat healthier to get ready for the summer and all the upcoming events we have to look forward to. So even if sometimes I cook unhealthily, we're going to have a side salad and use portion control to satisfy our cravings and still stick with our healthy eating regime.

Take this chicken for example. I served it with broccoli and brown rice. The chicken itself isn't too bad for you, but a small amount served with a larger side of broccoli and brown rice makes a perfect balance. Chris and I both really enjoyed this and since we're obviously going to be spending a lot more time with each other I think this one might even be added to the rotation. Enjoy!

Printable Recipe

Ingredients

• 3/4 cup brown rice
• 3 tbsp. honey
• 2 tbsp. sesame seeds
• 2 tbsp. soy sauce
• 1 garlic clove, finely chopped or crushed with a garlic press
• 2 large egg whites
• 1/4 cup cornstarch
• 1 1/2 lbs. boneless, skinless chicken breast halves, cut into 2-inch pieces
• Coarse salt and ground pepper
• 2 tbsp. vegetable oil
• 4 scallions, thinly sliced (optional)
• 1 1/2 lbs. broccoli, cut into large florets, stems peeled and thinly sliced (I used frozen florets)

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli (only if using fresh broccoli). Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, cook the broccoli. If using frozen florets, cook according to the package directions. If using fresh broccoli, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Source: Adapted from Martha Stewart

Mexican Rice

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Whenever a family member's birthday comes around, we gather at my parents' house and my mom cooks us whatever menu we want. This past birthday, I asked for chicken parmigiana, my mom's Hawaiian baked beans and pierogies. Yea, I get that they don't exactly go together, but it was my birthday! Nothing was off limits. 

I decided to switch it up this year, but in the past I would always also include Mexican rice. Sometimes I'd swap something out for homemade macaroni and cheese or twice baked potatoes, too. Again, it all still doesn't exactly go with the rest of the meal, but I give myself permission to be a little quirky on my birthday.

I've always, always loved Mexican rice. The other night when I made tacos for girls' night, I decided to try something new and make some of my own. It was super easy and didn't take all my attention. That's always preferred when my friends are over since I'd rather be talking and sipping wine instead of being locked down in the kitchen. Everyone said it was great, and I agreed. I was so pleasantly surprised with the end result and I know I will be making this again for future taco nights.

Printable Recipe

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2-ounce) can diced tomatoes with green chiles
• 1 teaspoons chili powder
• 1 teaspoon salt

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.

Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

Source: Adapted from Paula Deen