Moroccan Spiced Braised Chicken with Mission Figs

This chicken has a ton of flavor and using cinnamon in savory dishes is just wonderful!   I served it over a bed of Israeli couscous but can be served on rice as well.

Source: Rock Recipe Blog

1 whole chicken cut in pieces or 3 pounds chicken drumsticks and/or thighs
(dark meat does braise best) Season chicken pieces with salt and pepper.
In a large heavy bottomed skillet brown the chicken pieces well on all sides in 3 tbsp olive oil.

Transfer the browned pieces to a covered roasting pan.

In a large bowl add and combine well

1 ¼ cups chicken stock
1 ¼ cups apple juice
1 cup chopped mission figs
¼ cup brown sugar
1 chopped onion
4 cloves garlic minced
2 tablespoons finely chopped fresh ginger root
1 tsp sea salt
1 tsp cracked black pepper
1 tsp cinnamon
½ tsp ground cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ground cumin
1 teaspoon coriander

Pour over the chicken pieces, cover and cook in a 300 degree oven for 2 hours. You can reduce the sauce to thicken by boiling it on the stovetop for a few minutes if desired.

BLT Pasta

If you love BLT sandwiches then you will absolutely love this pasta!  Instead of Lettuce for the L there is spinach in this recipe - so it is BST pasta - it just doesn't have the same ring to it.   I'll stick with BLT pasta.

Source: Mix and Match Mama Blog

Ingredients:
8-10 cloves roasted garlic (I found these at the olive bar in my grocery store)

1 pint cherry tomatoes

1/2 pound  pasta (I used whole wheat fettuccine)

10-12 pieces of bacon, chopped (you can use regular or turkey bacon)

1 1/2 cups chicken broth

2 cups spinach leaves

1/2 cup Parmesan cheese, grated

8-10 basil leaves, torn or chopped

Extra Virgin Olive Oil (EVOO)

Salt and Pepper

Instructions:
1. Preheat oven to 450 degrees.

2. Take a baking sheet (line it with foil for easy clean up) and spread out cherry tomatoes.  Drizzle tomatoes with EVOO and sprinkle salt and pepper over all of them.  Bake for 15 minutes. 

3. While the tomatoes are roasting, bring a large pot of water to boil, drop pasta and cook until al dente (approx. 7-8 minutes).

4. Meanwhile, over medium-high heat, heat a tablespoon of EVOO.  Once hot, add in chopped bacon to brown (about 6 minutes). Add in chicken stock and salt and pepper to your bacon pan and lower the heat to medium-low and simmer 3-5 minutes. 

5. Stir in your spinach, roasted tomatoes and roasted garlic pieces to the bacon pan.

6. Drain pasta and add to bacon mixture.  Stir in cheese and basil.

Fig & goat cheese on a graham cracker

These make a delicious and super easy summer snack.  I spotted these fresh mission figs in the produce section and decided they must come home with me...immediately. 

Ingredients:
Fresh figs
Soft goat cheese - I get mine from the local farmers market - Mini Moos and Kids Too
Graham crackers

Instructions:
Just spread the goat cheese on the graham crackers and cut the figs into quarters and enjoy!

Oven Dried Tomato Chicken Salad

This is a healthy version of chicken salad!  Simple ingredients and greek yogurt to give it a creamy texture.  I served it with a mini whole wheat pita.  Great cold food to serve on a warm summer night. 

Source: Chef Cameron Payne

Ingredients:

4 - 4 oz chicken breast, cooked and cooled small diced

½  cup oven dried tomatoes, diced  (slice tomatoes and bake in the oven at 250 for 3-5 hours)

¼ cups green onions, chopped

½ cup low fat olive oil mayo

¼ Greek style Yogurt

Salt and pepper to taste

 

Instructions:

Preheat oven to 350 degrees. Cook chicken until fully cooked about 20 minutes. Then let chicken cool in refrigerator. Dice chicken after it has cooled about ½ hour. Place everything in a mixing bowl and mix together. Serve as a salad or as a sandwich. ½ cup serving per person

Spring Vegetable Penne

Pasta with spring veggies and a lemon cream sauce...no need to say more.  You just have to try it!

Source: Cooking Light May 2013

Ingredients:

1 tablespoon extra-virgin olive oil

3/4 cup chopped Vidalia or other sweet onion

1 (4-ounce) package pre-sliced mushrooms

1 teaspoon chopped fresh thyme

1 garlic clove, minced

1 tablespoon all-purpose flour

1/2 cup fat-free, lower-sodium chicken broth

1/2 cup half-and-half

3/4 cup frozen green peas

3 tablespoons shaved Parmesan cheese, divided

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 ounces uncooked penne

1 pound (1-inch) diagonally cut asparagus

Instructions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.

2. Cook pasta according to package directions. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

Strawberry Cream Cheese Cake

 I was talking to a friend of mine recently and she said she needed an easy dessert that looked impressive to take to a dinner party.  No problem!  This dessert is super easy and doesn't even require baking...can't get much easier than that.  And to top it off, it tastes great too!

Source: My Mom

Ingredients:
1 8oz cream cheese
1 3oz cream cheese
1 pint whipping cream
1 1/2 teaspoon vanilla
3/4 cup sugar
2 tablespoons sugar
3 packages lady fingers
Fresh fruit for the top - I like strawberries and blueberries, but feel free to mix it up.

Instructions:
1. Whip the cream and add 2 tablespoons sugar.  Set aside
2. In a separate bowl, mix the cream cheese, sugar and vanilla until smooth. Combine cream cheese and whipped cream.
3. Use 9" spring form pan and line the outsides with lady fingers - round side of lady fingers towards the outside of the plan.  Also line the bottom with lady fingers.
4. Top with 1/2 the cream cheese mixture and add another layer of lady fingers and then add the remaining 1/2 of the cream cheese. 
5. Top with fruit and chill 4-5 hours before serving.

Spicy Grilled Shrimp with Quinoa Salad

Grilling Season is here!  Even in Colorado where it was still snowing in early May.  This recipe came in my recent cooking light and I decided I needed to make it right away.  It was delicious!  The seasonings in the shrimp marinade totally make the dish. 

Source: Cooking Light June 2013

Ingredients
1/4 cup fresh lime juice, divided

10 teaspoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin, divided

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce

1/8 teaspoon Spanish smoked paprika

4 garlic cloves, chopped and divided

24 large shrimp, peeled and deveined (about 1 pound)

3/4 cup uncooked quinoa

1/2 cup chopped onion

1 cup water

1/2 teaspoon kosher salt, divided

1/2 teaspoon honey

1 cup cherry tomatoes, halved

1/2 cup canned organic chickpeas, rinsed and drained

1/2 cup diced peeled avocado

1 ounce feta cheese, crumbled

Cooking spray

1/4 cup chopped fresh cilantro

 

Instructions:

1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.