Italian Sausage, Vegetable, and Orzo Soup

I made a similar version of this last January. But I've improved on it since then. So here is my new republished Italian Sausage and Orzo Soup- now including Canellini beans and even more veggies! This soup contains sausage, so of course it is hearty, rich, and delicious! It's packed full of fiber from the beans, whole grain pasta, spinach, carrots, and zucchini. Something you can definitely feel good about. (And will keep your stomach feeling full a lot longer!) I went ahead a made a whole pot-full this time and didn't regret it. We were eating soup all week, but nobody here minded. It was just as tasty and satisfying on day 3!

1/30/09: Nothing is more comforting than curling up with a piping hot bowl of soup on a cold winter day. I blame all the rain for my recent soup obsession. Serve it with a loaf of honey whole wheat or sourdough bread and you have a well-rounded, irresistible meal! This recipe is simple and ready in just under an hour. If you are feeding a family as small as ours (2), I would definitely cut the recipe in half. I did, and we will still have enough leftovers for several lunches.

INGREDIENTS
1 lb. sweet Italian pork sausage (or spicy Italian)
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 (28 oz.) can crushed tomatoes (I used fire-roasted)
32 oz. low-sodium beef broth

1 (14.5 oz.) can cannellini (Great Northern) beans

1/2 cup whole wheat orzo pasta

2 small (or 1 large) zucchini, halved and sliced
4 cups packed fresh baby spinach, chopped
1/2 tsp. dried basil

salt and freshly ground black pepper, to taste

Parmesan cheese, freshly grated for serving (optional)

DIRECTIONS
1. Brown sausage and onion in a large pot over medium heat. Add garlic and carrots and continue cooking for several more minutes. Stir in tomatoes and beef broth, bring to a boil, reduce heat, cover, and simmer 15 minutes.

2. Add the beans, pasta, zucchini, and basil. Cover and simmer another 15 minutes, until the pasta is soft and the zucchini is tender.

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Serve topped with freshly grated Parmesan cheese (optional).

Serves 6-8.

(Adapted from All Recipes)

Pear and Bittersweet Chocolate Cake

I'm so tired of typing. My fingers are exhausted from plunking away all afternoon on my laptop. You see, I've been writing a paper for one of my nursing courses and I can't do it anymore. But I'll suffer a few minutes longer to get in a few words about this recipe. I've been making a lot of fruit desserts lately. It's my thing. But rarely do I get to combine fresh fruit and chocolate! That's what caught my eye about this dish. A dessert that uses ripe juicy pears and rich dark chocolate. Perfect.

The directions for this cake are a bit fussier than typical. You have to whip the eggs to just the right consistency, meanwhile browning the butter, and then add all the ingredients together in a methodical and timely manner. It's not a difficult process, just one that required focus. And please, read through the entire recipe before you begin. If I could offer you some advise about cooking, it is this: always pre-read, and then re-read, the recipe. Ingredients and/or instructions can be a lot more complicated or somewhat different than they appear at first glance. This is a good example of how a little pre-reading will pay off. You won't get the same result if you don't plan ahead.

This cake is somewhat magical in that when it goes into the oven the pears and chocolate chunks are sitting on top. When it comes out of the oven they have been consumed by an expanding cake batter and are hidden out of sight. Of course when you slice into the soft center the tender bits of pear and gooey melted chocolate will reappear! Add a dusting of powdered sugar and a scoop of vanilla ice cream and dessert is served!

INGREDIENTS
1 cup all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
3 eggs, room temperature
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 pears/ peeled and diced (Bosc or Bartlett recommended)
3/4 cup bittersweet  (60% cacao) chocolate chunks (I used Ghirardelli bittersweet chocolate chips)

powdered sugar, for garnish
vanilla ice cream, for serving (or lightly sweetened whipped heavy cream)

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour a 9-inch round springform pan.

2. In a small bowl sift together the flour, baking powder, and salt. Set aside.

3. In a large bowl, (using an electric mixer with the whisk attachment), whip the eggs until pale and very thick. (This will take about 8 or 9 minutes in a Kitchen Aid to achieve sufficient volume.)

4. Meanwhile, brown the butter in a medium saucepan. Melt the butter over medium heat and continue cooking it, stirring frequently, until it turns brown and smells nutty. (This will take about 6 to 8 minutes.) Remove from the heat but keep warm.

5. Add the sugar to the eggs and whip for a few minutes more.

6. Just as the egg-sugar mixture begins to lose volume, turn the mixture down to stir and add the flour mixture and brown butter. Start with a third of the flour mixture, then half of the butter, another third of the flour , the other half of the butter, and the remaining flour. Whisk until just barely combined (no more than 1 minute from when the first flour is added). Use a spatula to finish folding the ingredients until just barely combined. (Over-mixing the batter will cause it to lose volume.)

7. Pour batter into the prepared springform pan. Sprinkle the pear and chocolate chunks over top.

8. Bake in preheated oven for about 50 minutes, until a toothpick inserted into the center comes out clean. Dust with powdered sugar and serve warm with vanilla ice cream or whipped heavy cream.

Serves 8.

(Adapted from Smitten Kitchen)

Beef Pot Roast with Vegetables

I'm on my second year of blogging and much longer cooking and this is the first time I've ever made a pot roast! I'm slowly overcoming my feat of meat. Or more appropriately I'll call it ignorance. Fear usually stems from unfamiliarity and that has been the case with me and meat. Back when I began to take an interest in what I was eating, I knew how to defrost a boneless skinless chicken breast (a whole bird- no way!) and grill or bake it. That was about it. Seafood? Scared me to death. And I stayed away from red meat (besides the occasional chunk of ground beef that I could throw in a skillet) because it was bloody and intimidating. I didn't even know pork tenderloin existed! So as my tastes have broadened and my culinary skills improved, I've worked up the courage to conquer a variety of meats. Certain things I have yet to attempt (I'm still nervous to pay top dollar for a fillet mignon that I might ruin), and some I like to think I have mastered.

This recipe came so highly regarded and seemed so simple that I knew I was destined for success. With Tyler Florence's guidance I managed to turn a huge hunk of beef into a savory and succulent dinner... tender roast beef swimming in a rich beef jus with soft and flavorful vegetables. I stuffed as many carrots and potatoes as I could into my smallish pot. I don't have a pretty dutch oven. I wish I did. It would work perfectly here. But fancy equipment or not, when vegetables are slow-cooked in juicy beef drippings the result is amazing. The vegetables almost steal the show. And the gravy, speckled with fresh herbs and escaped flecks of beef, poured generously over top the finished sliced meat, will definitely win you over! While I won't let myself too attached (since a diet should contain only a little red meat), I'm suddenly very fond of roast beef!

INGREDIENTS
1 3-4 lb. beef chuck roast, trimmed of excess fat
salt and freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 (14 oz.) can crushed tomatoes (I used fire-roasted)
1 cup water
2 yellow onions, thickly sliced
2 large cloves garlic, chopped
2 celery stalks, sliced
carrots, peeled and chopped (as many as you can fit in the pot)
Yukon gold potatoes, chopped (as many as you can fit in the pot)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

DIRECTIONS
1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.

2. Pour in the tomatoes and water. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.

3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.

Serves 6-8.

(Adapted from Food Network)

Crispy Fish Tacos with Avocado Relish and Feta

Fish doesn't have to be fried to be crispy and delicious! I sliced and battered cod fillets in a seasoned flour and cornmeal coating (or Panko, which are Japanese breadcrumbs, could be used as well) and after a few short minutes under the broiler, I had tender, flaky fish! It was perfect wrapped up in a warm flour tortilla, topped with a simple avocado relish and tangy crumbled feta. A fresh, fast, fantastic, light dinner.

The avocado relish is a stellar recipe all on its own. It makes more than enough for these tacos. We scooped up and devoured what was left with blue corn tortilla chips (a favorite). BUT it could be used with a variety of dishes- served over chicken, steak, or fish, on top of a salad, or to top burritos, tacos, or enchiladas.

INGREDIENTS
2 (4-6 oz.) cod fillets
2 Tbsp. all-purpose flour
1/4 cup cornmeal (or you could use whole wheat Panko)
generous sprinkling of sea salt
generous sprinkling of freshly ground black pepper
1/2 tsp. ancho chili powder (or another chili powder)
cooking spray

small whole wheat flour tortillas or corn tortillas, warmed
lettuce or cabbage, shredded
feta, crumbled

Avocado Relish:
2 avocados, peeled, pitted, and diced
1/2 cup red onion, finely diced
1 Tbsp. jalapeno, minced (adjust to taste)
2 Tbsp. fresh cilantro, chopped
1 lime, juiced
1 Tbsp. extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste

DIRECTIONS
1. To make the avocado relish, toss to combine avocado, onion, jalapeno, and cilantro in a small bowl. Pour in lime juice and olive oil. Toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat oven broiler (500 F).

3. Cut cod into thin strips. Toss to combine flour, cornmeal, salt, pepper, and chili powder in a shallow dish. Coat fish strips in the cornmeal mixture. Place on a lightly greased baking sheet.

4. Broil in preheated oven for 3-4 minutes per side, flipping halfway through, until the fish flakes easily with a fork. Serve immediately on tortillas with lettuce, feta, and avocado relish.

Serves 2.

(Adapted from Foodie Del Mundo, Avocado relish from Bobby Flay's Mesa Grill Cookbook)

Grilled Barbecue Chicken, Apple, and Smoked Gouda Sandwich Wrap

This sandwich/wrap (besides having an apparent identity crisis) is reminiscent of my Barbecue Chicken Pizza! It has juicy grilled chicken smothered in a sweet tangy sauce, melted smoked Gouda, and thin sliced red onions. I just added the apple and made it into a sandwich/wrap for a different twist on an old favorite! I meant it to be a grilled sandwich, but when I couldn't find the whole wheat rolls I was looking for, I settled on the tortilla. Either way you make it, it's bound to be great! While grilling the whole sandwich isn't required, it creates a crispy crust and melts the cheese for a gooey warm mouthful. I highly recommend it.

P.S. I do realize that I have a fetish with apples lately. (I'd like to call it a healthy obsession.) I seem to be incorporating them into pretty much everything. When a recipe uses apples it immediately grasps my attention and draws me in and won't let me go until I make it. The good news is, so far everything does taste a little bit better with an apple in it! When will the apple antics end? It's hard to know... probably when the next season of luscious fruits begin and I start sneaking blueberries into every dish!

INGREDIENTS
1 boneless skinless chicken breast half
BBQ sauce (your favorite, enough to coat the chicken)
2 large whole wheat tortillas/wraps OR 4 slices whole wheat bread OR 2 whole wheat sandwich buns
red onion, thinly sliced
smoked Gouda, grated
1/2 Granny Smith apple, thinly sliced

DIRECTIONS
1. Preheat indoor grill pan or panini press to high heat. Season chicken with salt and pepper. Coat grill with cooking spray. Grill chicken until the juices run clear. Let cool, slice, and toss with barbecue sauce to coat.

2. Layer cheese, apple, onion, and barbecue coated chicken in the middle of the wrap or on one one slice of the bread. Top with second slice of bread/wrap tightly. Repeat with the second sandwich.

3. Wipe the grill clean and grill the sandwich or wrap until the cheese melts and the chicken is warmed through. Slice and serve warm. 

Makes 2 sandwiches or wraps.

(Adapted from Cookography)

Apple Cinnamon Bundt Cake with Butterscotch Glaze

For those of you worried about my caloric intake, you should be. By the looks of things I'm making sweets much too often. Maybe I am. But I can't stop- I'm addicted to baking! Here's the thing... I only eat dessert one day a week (or that's the goal anyway). So after my day of indulgence I'm usually left with a pan or platter or pie plate (etc.) of treats. So I like to share with family and friends. And what can't be handed off, Dustin makes a valiant attempt to finish during the week. (So maybe we should be more concerned about his health. He can't gain a pound if he tries. But that doesn't mean his insides aren't turning into sugar cubes. That's a real medical condition.) For sure by the next weekend (usually when I have time for baking), I'll have another decadent dessert recipe up my sleeve and I'll be jumping with anticipation to get into the kitchen and create another masterpiece.

Valentines was a special occasion. Special occasions call for multiple treats. (Just an excuse really. I'll take any opportunity to bake like crazy!) So for this holiday I made two desserts- Cinnamon Chocolate Fudge (dense, chewy, and rich) and this spectacular Apple-Cinnamon Bundt Cake. I know it's nearing Spring, but I won't stop baking with apples. A fall tradition that I've been dragging on all winter. Anyhow, I chose a thick butterscotch glaze to drizzle atop this beautiful bundt. And it was awesome.

The batter is full of thinly sliced Granny Smiths that are just tart enough to balance the sugary batter and sweet buttery glaze. I did take a lighter approach to the recipe than Martha did. Instead of two full sticks of butter, I used only one, and replaced the other with half a cup of unsweetened applesauce (thanks to Tracey's suggestion). The cake remained moist and the extra butter wasn't missed.

INGREDIENTS

2 1/2 cups all-purpose flour

1 Tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/2 cup (1 stick) unsalted butter, melted

1/2 cup natural (unsweetened) applesauce

1 1/2 cups packed light-brown sugar

4 large eggs

6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (I used fairly small apples, if yours are extra-large I would only use 5)

Butterscotch Glaze:
1/4 cup butter
1/4 cup packed light-brown sugar
2 Tbsp. milk
1 cup powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a round bundt cake pan with cooking spray.

2. In a small bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

3. In a large bowl, combine butter, applesauce, brown sugar, and eggs. Whisk until smooth. Gradually stir in dry ingredients until just combined (do not overmix). Fold in the apples. Spoon batter into prepared bundt pan, smoothing the top.

4. Bake in preheated oven for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove to a wire rack to cool for 15 minutes in the pan. Invert to remove the cake from the pan onto the wire rack to cool completely.

5. To make the glaze, combine butter, brown sugar, and milk in a small saucepan over medium heat. Bring to a full boil; carefully add sugar and vanilla. Whisk until smooth. Remove from the heat, and let cool slightly before drizzling over the cooled cake. Let set before serving.

Makes 1 round bundt cake.

(Adapted from Tracey's Culinary Adventures, originally from Martha Stewart, Glaze from Epicurean)

Balsamic Roasted Asparagus

Phew! It's Saturday, the super-busy-crazy week is over, and for the first time in a while I can breathe. I had my first two tests on Monday (the first tests of the semester are always nerve-wracking, you never know what to expect). On Tuesday I spent the morning in a c-section for my Labor and Delivery rotation (this is not the place to be discussing the details of that event, it's rather unappetizing), followed by an evening of battling one of the worst headaches I've ever experienced (I just gave up and was conked out by 7pm on some over-the-counter, yet surprisingly potent, drugs). Wednesday was my first day on the pediatric floor. I got home late that evening after holding and feeding (through a stomach tube) an 8 month-old in end stage renal failure, on daily dialysis, and waiting for a kidney transplant so he can live. Yes, I appreciate my health and my ability to eat through my mouth. And everything wonderful about my life. Just not how tired and emotionally drained that experience made me. Thursdays I have off. Usually I love Thursdays! But this one I spent studying for my first Peds test, which was yesterday morning. And now it's over. That was my long exhausting week. Does that explain why I've been a little slow posting recipes lately?

I often think about how I'd like to share with you more about my nursing life. It's a fascinating world that I have only begun to discover. But, like I mentioned above, I'm not sure if a food blog is the right atmosphere for sharing the gory details of that world. I am also concerned that I would reveal too much about my patients and violate their privacy, and my oath to protect it. But I'm going to try and include you more in the events of my daily life by sharing little anecdotes and lessons I  learn on the hospital floor. Right now I have three little worlds that I live in: nursing school, my home life with family and friends, and my world of cooking and food. I hope to bring the three closer together, and in the process you can get to know more about me, and the other big adventure I'm on.

When I started this blog (over a year ago), I didn't even know for sure that I'd be going back to school or what career I'd settle on. All I know, now halfway through my nursing degree, is that I made the right choice. It's not easy (and really, I wouldn't want it to be), but I'm happy. I get stressed, and tired, and sometimes often cranky. But I'm where I want to be.

Here's a scrumptious and healthy recipe that one of my readers (she's a nurse, too!) shared with me. And now I'm thrilled to give it to you! It's a no-nonsense side dish that can accompany a variety of main courses. The balsamic vinegar and garlic make tender-crisp roasted asparagus spears absolutely irresistible!

INGREDIENTS
1 lb. asparagus, ends trimmed
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F. Lightly grease or line a baking sheet with aluminum foil.

2. Toss the asparagus with the vinegar, olive oil, and garlic. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.

3. Roast in preheated oven for 15-20 minutes (depending on the size of the asparagus), turning halfway through, until tender-crisp.

Serves 4.

(Recipe courtesy of Meghan Jenson)

Cauliflower Gratin

I enjoy cauliflower just about any way you can make it- crunchy and raw dipped in garlic hummus, softly steamed and seasoned with salt and pepper, roasted with olive oil and a sprinkling of Parmesan. But this recipe, this cauliflower, I adored! This baked cauliflower dish is sinfully creamy and rich. It starts with a roux (flour and butter used as a thickening agent for milk) that is the base for the sauce. Then you add a dash of nutmeg and two handfuls of exquisite fresh cheeses- Swiss Gruyere and Italian Parmigiano Regiano (and I threw in a little Pecorino). The hot sauce is poured over semi-steamed cauliflower florets and topped with fresh breadcrumbs and extra cheese. If you're feeling extra indulgent, adding a little butter on top won't hurt either. 

I served this alongside Herb Marinated Pork Tenderloin and Balsamic Roasted Asparagus. Since tenderloin is a particularly lean cut of meat, I justified pairing it with a richer side. This is, after all, a vegetable dish! If you have picky eaters in the house (children, or husbands!), I promise they will be completely won over by this one. Dustin ate most of the pan, taking breathers every so often to exclaim how amazing it was!

INGREDIENTS
1 large (3 lb.) head cauliflower, cut into large florets
kosher salt
2 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
2 cups hot milk
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
3/4 cup Gruyere, freshly grated
1/2 cup Parmesan, freshly grated (I used half Parmesan and half Pecorino Romano)
1/4 cup fresh whole wheat bread crumbs (day old bread crumbled and/or pulsed in the food processor)

DIRECTIONS
1. Preheat oven to 375 F. (I baked mine at 400 F alongside a pork tenderloin and it worked well.)

2. Bring a large pot of salted water to a boil. Boil or steam cauliflower florets until tender but still firm. Drain.

3. Meanwhile, melt 2 Tbsp butter in large saucepan over medium heat. Add the flour, stirring constantly for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from the the heat and add 1 tsp. of salt (or to taste), the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

4. Pour 1/3 of the sauce on the bottom of a 8x8 inch square baking dish (or similar equivalent). Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt another Tbsp. of butter to drizzle over the gratin (optional- I didn't think this was necessary). Sprinkle with salt and pepper. 

5. Bake in preheated oven for 25 to 30 minutes, until the top is browned. Let sit for a few minutes to set up before serving.

Serves 4-6.

(Adapted from Food Network)

Cinnamon Chocolate Fudge

This was the one Valentines-like dessert I made last weekend. Chocolate fudge seemed appropriate for the day of LOVE. My sweetie has a serious sweet tooth and so I couldn't resist indulging him. I'd been looking for a fudge recipe for ages- one that didn't contain marshmallow fluff, corn syrup, or any other unnatural ingredient. And then I saw Giada make this one while watching Food Network at the gym (there's nothing like drooling over dessert while climbing rotating stairs)! And because it was so simple, I had to give it a try.

I was thrilled with the result! (And the ease of preparation.) I was nervous about using two whole teaspoonfuls of cinnamon and so I cut it in half. I went with the bittersweet chocolate but next time I think I'll use semi-sweet so it isn't quite so rich. I don't know if milk chocolate would work, but I'd like to find out! I think that sprinkling salt on top is an essential step- it makes for a breathtaking presentation and the perfect balance of salty and sweet.

INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon (2 tsp. if you want a more pronounced flavor)
1 tsp. pure vanilla extract
1 lb. bittersweet (60% cacao) chocolate chips (Ghiradelli recommended, you can use semi-sweet, or perhaps even milk chocolate)
3 Tbsp. unsalted butter, room temperature
kosher salt (optional)

DIRECTIONS

1. Butter the bottom and sides of an 8x8 inch baking pan. Line the bottom and sides with parchment paper, allowing the excess to hang over the side for easy removal. Set aside.

2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 

3. Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

4. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Makes an 8x8 pan of fudge.

(Adapted from Food Network)

Pomegranate Guacamole

This stunning appetizer is also called "Christmas Guacamole", a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we're well into February, I didn't think the Christmas title was appropriate. But really, this "winter" dish will be well-enjoyed any time of year!

I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn't on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.

INGREDIENTS
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste

DIRECTIONS
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.

Serves 4.

(Recipe- with adaptations- from Amber Sanovitch)

Ground Beef Tacos with Homemade Taco Seasoning

Happy belated Valentine's day! I was too busy cooking a dinner and dessert for Dustin to get around posting yesterday. And I didn't make anything pink or red, so it's alright that I missed the big day. I haven't succumbed to the trend of celebrating my holidays a week (or two or three) early so that I can have recipes ready to go for the occasion (like so many food bloggers seem to do). I prefer to have turkey on Thanksgiving and heart shaped treats on February 14th, not before. It just means you get the recipes after the fact, and to me, that's OK! Although admittedly, there were no hearts to be found in my kitchen yesterday- yes, two delectable desserts, but nothing cut or dyed or molded into a cooking "craft".

Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What's so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.

I'm still using the local grass-fed beef that I bought at the end of the summer (and have stored in my freezer). It's marvelous. I never much cared for ground beef until now. It has transformed my opinion of red meat. I won't go back. If you're interested in where my meat is coming from you can visit this link to Greenway Beef's website. It's a Virginia family farm- think local and sustainable and 100 times better for you than what you'll find in the supermarket! They conveniently deliver to the farmers market in the summer, but you can place orders all winter long as well.

INGREDIENTS
1 lb. lean ground beef
1 Tbsp. all-purpose flour
1/2 cup water
1 recipe taco seasoning (see below)

whole wheat flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar or Monteray Jack cheese, grated
sour cream
salsa

Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes
1 tsp. sea salt
1 tsp. black pepper

INGREDIENTS
1. Combine seasonings in a small bowl. Set aside.

2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.

3. Serve warm with soft tortillas, lettuce, tomato, cheese, sour cream, and salsa.

Serves 4.

(Adapted from All Recipes)

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Are you sick of sweets yet? It sure seems like I've been posting a lot of treats lately. My dinner to dessert recipe ratio is a little low. I've just been really lucky that all of my baked goods are turning out so well! I'd like to think it's all me, but it probably has more to do with finding such spectacular recipes! I think this one proves the latter true. Especially since on the first go, I forgot to include the baking soda and ended up with a dense and chewy zucchini- studded pancake instead of a light and fluffy sheet cake. The really sad part is that it took me several hours after I finished baking it to realize my mistake. I did notice that the cake hadn't risen very much in the oven. But it wasn't until I cut off a little corner a tried a bite, that I knew something was wrong. (Lesson learned- always test your cooking before serving it to others!) Upon re-analyzing the recipe I discovered my mistake! Aha! The leavening! You'd think someone who bakes as much as me would not have committed such an elementary error. And figured out sooner why she had a hockey puck in the pan.

So I started over. I hadn't yet iced the cake, so at least I was able to salvage the frosting. I had to make a quick trip back to the grocery store- more zucchini, another can of pineapple, and eggs. And then, much  more carefully the second time around, I baked this cake again. I hovered close to the oven making sure the batter was bubbling and reaching its way towards the top of the pan. The addition of baking soda made such a difference! 30 minutes later I had a much taller, springy, moist sheet cake. Much better.

And let me tell you, this cake was worth the two tries! It is devastatingly delicious! Don't let all those fruits and vegetables fool you- this cake is deceptively rich and luxurious (especially with the pineapple juice- spiked cream cheese frosting)! I took an embarrassingly large slice, and after groaning in excitement with each bite, ate another, and... you get the point.

Several notes:

This recipe could be turned into carrot cake with the substitution of shredded carrots for zucchini. You could also add chopped nuts or raisins.

The baking soda is essential- trust me.

You really don't have to peel the zucchini before grating them. The skin adds beautiful flecks of green and doesn't present a textural problem.

The coconut is very subtle. My husband hates coconut and he loved this cake!

While the whole wheat pastry flour is not essential, it adds a hearty nuttiness to this cake. The original author commented that she has further increased the ratio of whole wheat with success! Whole wheat pastry flour is specifically designed for baked goods, so I can't confidently recommend using regular whole wheat.

INGREDIENTS
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups white sugar
1/2 cup sweetened coconut flakes
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
pinch ginger
3 Tbsp. canola oil
2 large eggs
1 tsp. vanilla
2 cups unpeeled zucchini, grated (If you are using a large zucchini you might want to scoop out the center before grating and/or squeeze the excess moisture out of the shredded zucchini.)
1 20 oz. can crushed pineapple in juice, drained and juice reserved
walnuts or pecans, chopped (optional)

Cream Cheese Frosting:
2 Tbsp. butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar (to desired consistency)
2 tsp. vanilla extract
2 tsp. pineapple juice (to desired consistency)
walnuts or pecans, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or butter and flour a 9x13 baking pan.

2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt, and spices. In s separate bowl, whisk together oil, eggs, and vanilla. Stir in the zucchini and crushed pineapple. Fold wet ingredients into dry. (At this point add the chopped nuts, if using.) The batter will be thick and somewhat dry, but keep stirring and it will come together. You can always add a splash of pineapple juice for extra moisture. (But remember the zucchini will shed it's moisture while baking.)

3. Pour batter into the prepared baking pan. Bake in preheated oven for 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven to cool completely on a wire rack.

4. To prepare the frosting, cream butter and cream cheese with an electric mixer until light and fluffy. Beat in powdered sugar and vanilla until smooth. Add a splash of pineapple juice and adjust powdered sugar if necessary. (Frosting can be stored in the refrigerator until ready to use.) Spread frosting over the top of the cake. Garnish with chopped nuts (optional).

 Makes a 9x13 sheet cake.

(Adapted from Tasty Kitchen)

Classic Roast Chicken and Vegetables

I realize I've roasted a handful of chickens over the last year, and I've shared quite a few similar recipes with you. And they were all exceptionally good- all with different spice rubs and flavors infused into the poultry. But this recipe is classic. Ina Garten (The Barefoot Contessa), who I borrowed this recipe from, called it perfect. And it is. It is the roast chicken and vegetables recipe you've been dreaming of. What makes it so spectacular? Let me tell you...

Chunky carrots, onions, and potatoes, dressed in a coat of silky olive oil, are spread in the bottom of a large roasting pan. A lemon, garlic, and thyme-stuffed chicken is placed directly on top of the mountain of vegetables. An hour or two later, the chicken is done- skin blistered, juices sizzling in the bottom of the pan. It's those juices that work miracles. You see, the vegetables have been bathing in them. The chicken is removed to rest while the vegetables finish caramelizing in the oven. The onions have become soft and savory, the carrots sticky and sweet, the potatoes bursting with bold chicken flavor. It will be the best plate of vegetables you ever eat. We were both wishing I had made at least twice as many. They're better than candy. And the chicken- moist, tender, perfect.

INGREDIENTS
1 5-6 lb. roasting chicken, insides removed
6-8 large carrots, peeled and chopped into 2-inch chunks
1 large yellow onion, thickly sliced
6-8 Yukon Gold potatoes, halved or quartered
large bunch fresh thyme, divided
extra virgin olive oil
kosher salt
freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 Tbsp. butter, melted

DIRECTIONS
1. Preheat oven to 425 F.

2. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the sprigs of thyme, the head of garlic, and the lemon. Brush the outside of the chicken with the melted butter. Sprinkle generously with salt and pepper. Tie the legs of the chicken together using kitchen twine.

3. Place the carrots, onion, potato, and the remaining sprigs of thyme in the bottom of a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.

4. Roast in preheated oven for about 1 1/2-2 hours (depending on the size of your bird), until the juices run clear when you cut between a leg and thigh. (If the chicken is burning or browning too fast you can tent it with foil while cooking.) Remove the chicken from the pan to a serving platter and tent with foil. Toss the vegetables with the juices in the bottom of the pan. Return the vegetables to the oven to continue cooking and caramelize while the chicken rests. After about 15 minutes, remove the vegetables from the oven, add to the platter with the chicken, and serve.

Serves 4.

(Adapted from Food Network)

Peanut Butter and Jelly Thumbprint Cookies

Even at 23, I still can't resist peanut butter and jelly. It's a childhood staple that has become an adult comfort food. When I found this Martha Stewart recipe, I knew the cookie version sounded good, but I had no idea how much it would taste like the original! Just a little sweeter and a little naughtier! A basic peanut butter cookie is rolled in granulated sugar and baked with a dent in the middle. After the cookie cools for a few minutes, the centers are filled with you favorite jam or jelly. (The cooling prevents the preserves from melting and the cookie from becoming soggy.) I was also surprised how well these kept stored in an airtight container on the counter (although they were all devoured by day 3 so maybe it wasn't the best test)! Refrigeration might further extend their life.

INGREDIENTS
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup smooth peanut butter
1 stick butter, softened
1/3 cup light-brown sugar
1/3 cup white sugar + extra for rolling
1 large egg
1 tsp. pure vanilla extract
raspberry and strawberry jam (or your favorite flavor)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a baking sheet.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.

3. Scoop tablespoonfuls of dough and form into balls. Roll them in granulated sugar to coat. Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.

4. Bake in preheated oven until puffy, about 8 minutes. Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon. Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.

5. Remove from the oven to cool on a wire rack. Once the cookies have cooled, fill the centers with a teaspoonful of jam. Cookies will keep stored in a airtight container at room temperature for about a week. 

Makes 24-36 cookies. 

(Adapted from Erin Cooks)

Greek Orzo Salad

Blogger is giving me a lot of trouble this morning. When I push "publish" it keeps messing with the format of my photos. I don't know why it decided to be so annoying today. Maybe it's picking on me. I'm already in a sour mood because despite the blizzard-like conditions outside my front door, I'm supposed to go to school. The snow is coming down so hard right now that I can't see the street. We had off most of last week for less dangerous conditions, so really, why is the university being so stubborn today?

The public schools tried to pull the same stunt and the buses showed up early this morning. Now they've canceled and are shipping the kids back home. What a waste. If they could just get around to making up their minds, we could all have stayed in bed and been a little less cranky this morning.

Here's something more cheery to talk about: Greek pasta. Maybe not what you're craving on a cold winter day, but it'll bring a little sunshine into your kitchen. I promise. I'm a big fan of orzo- mini oblong noodles that somewhat resemble over-sized rice. This dish is simply a pasta version of traditional Greek salad. While any pasta could be used, I wouldn't trade the orzo for anything. They're soft, succulent, and adorable. They soak up the lemony-vinegar dressing and meld with the tangy feta to create a mouthful of Mediterranean magic. (I served the pasta alongside these Marinated Greek Chicken Skewers.)

INGREDIENTS
1 1/2 cups uncooked whole wheat orzo pasta
12 oz. can/jar artichoke hearts, chopped
3 Roma tomatoes, chopped
1 cucumber, halved, seeded and sliced
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives, halved
1 cup feta, crumbled
1/4 cup fresh parsley, chopped
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. freshly squeezed lemon juice
1 tsp. dried oregano
salt and pepper, to taste

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl.

2. Add artichoke hearts, tomatoes, cucumber, onions, olives, feta, and parsley. Toss gently to combine. Sprinkle with oregano and drizzle with olive oil, vinegar, and lemon juice. Toss to coat. Season to taste with salt and pepper. Chill until ready to serve. Add more oil and/or vinegar before serving, to taste, if necessary.

Serves 6.

(Adapted from All Recipes)

Chicken, Corn, and Potato Chowder

I'm so behind. I find a few minutes to publish a post and never get around to writing about it. I figure you'd rather have description-less recipes than no recipes at all! Am I right? When I read other food blogs I usually don't even bother reading the story at the beginning. I might, if a recipe really peaks my interest and I want to know everything the author had to say about it. So in all honesty, I bet that very few of you pay attention to what I say. The photos do most of the talking. A food photo is worth more than a thousand words, since it can stimulate such an intense craving that even the best descriptive literature could never match!

Browsing food blogs can be hazardous to your health. All those sensuous food photos popping up in your face. A girl could put on a lot of weight if she's not careful. When you're home and hungry and alone, it's not the time to be sneaking peeks at what the bloggosphere is serving up. Definitely don't go looking at Tastespotting or Food Gawker. You're a goner.

Crumbled bacon and cheddar cheese atop a piping hot bowl of chowder might make you crazy too. Who can look at bacon and not salivate? Well, this soup tastes as superb as it looks (better, actually- my photography skills are less than great). This chowder is full of tender chicken chunks, cubed gold potatoes, and creamy corn kernels. It's rich and luxurious (without being too fattening). While the base is flavored with a bit of its grease, the crisp bacon is saved for sprinkling on top. The perfect finishing touch.

INGREDIENTS
3 slices bacon
1 lb. skinless boneless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 can diced green chiles
5 cups low-sodium chicken broth
3-4 cups Yukon Gold potatoes, diced (I left the skins on for fiber!)
1 (14 oz.) can whole-kernel corn (could use fresh or frozen corn)
1 (14 oz.) can creamed corn
1/2 cup all-purpose flour
2 cups 2% milk
1 1/2 cups sharp Cheddar cheese, grated + extra for serving
1/4 tsp. cayenne pepper (to taste)
salt and freshly ground black pepper, for serving
scallions, chopped (for garnish)

DIRECTIONS
1. Cook bacon in a large pot over medium heat until crisp. Remove bacon and set aside on a paper towel. Drain all but 1 Tbsp. of the bacon fat from the pan. Add the onions, red pepper, and garlic. Cook, stirring often until onions are translucent and soft. Add the chicken and cook for several minutes until browned. Stir in the green chiles, chicken broth, and potatoes. Bring to a boil, reduce heat, and simmer 15-20 minutes until the potatoes are soft.

2. Meanwhile, measure flour into a medium sized bowl. Slowly whisk in the milk so that no clumps remain. When the potatoes are soft, stir in the whole kernel corn and creamed corn. Add the milk and flour mixture and cook over medium heat, stirring frequently, until thickened, about 15 minutes. Stir in the cheddar cheese to melt. Season with cayenne, salt, and pepper to taste.

3. Crumble bacon once cooled. Ladle soup into bowls and serve garnished with crumbled bacon, cheddar, and scallions.

Serves 8.

(Adapted from Cookin' Canuck)

Cranberry Oatmeal White Chocolate Cookies

Snowed in again! Being stuck indoors in a snowstorm is less glamorous the second weekend in a row. (And don't worry, they're calling for more next week. This is very unlike Virginia weather, especially Richmond. One big storm a year is unlikely here, and we've already had three!) I'm tired of being stuck inside on Saturdays. Since all our weekend plans were canceled, again, we have other activities ahead of us. Most of which involve food... cooking, baking, eating, snacking, and some Superbowl watching. And studying. (Oops- I'm sorry that those dirty words escaped me- I'll shouldn't mention such unappetizing things on a cooking blog. I'm getting nauseous just thinking about it.)

Last snow weekend I warmed up the kitchen by baking these cute cookies. Not my most creative creation- the recipe came right off of the back of the Craisins bag! They just sounded so good and I happened to have all the ingredients sitting in my cupboard. These little oatmeal clusters were exceptionally soft and chewy. A comforting treat to brighten a cold snowy day!

INGREDIENTS
2/3 cup butter, room temperature
2/3 cup light brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2/3 cup sweetened dried cranberries
2/3 cup white chocolate chips or chunks

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a cookie sheet.

2. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs, mixing well. In a separate bowl, stir to combine oats, flour, baking soda, and salt. Slowly add to wet ingredients, mixing well to incorporate. Stir in cranberries and white chocolate chips. Drop by tablespoonfuls onto the prepared baking sheet.

3. Bake in preheated oven for 8-10 minutes, until lightly browned on the edges. Let cool for 1-2 minutes on pan, before removing to a wire rack to cool completely.

Makes 24 cookies.

(Adapted from Ocean Spray)

Sausage, Apple, and Cheddar Breakfast Strata

Confession. I'm boring when it comes to breakfast. I eat the same thing every day...honey whole wheat bread. Sometimes I mix it up by making toast, or eating sunflower whole wheat, or even nine grain! (Yes, that's how exciting my mornings are.) And Dustin gets stuck with a bowl of cereal. He doesn't mind. It's the one normal meal he's guaranteed each day, never knowing what dinner will throw his way. I guess I'm allowed to be lame in the A.M. since I rarely repeat a dinner dish.

My dull breakfast routine started when when I realized that if I ate lighter fare in the morning, my stomach would feel better the rest of the day. (I was once diagnosed with IBS, an ambiguous label for "we don't know why your colon is so spastic", and have struggled to find a solution to my stomach woes for years.) So bread and fruit and yogurt are my staples.

Funny thing is, breakfast is my favorite meal. Or rather, breakfast is my favorite category of foods. It's definitely because of the carbs- the pancakes, waffles, muffins, donuts, bagels, french toast, syrups, jellies, jams, and honey. All amazing. All technically desserts, but that's for another post. Instead of never ever eating these things, when I do crave breakfast foods, I serve them for supper. Who doesn't love pancakes, eggs, and bacon at night? And that's what happened with this dish. While it might be a breakfast casserole by name, it makes a delightful dinner!

This isn't a light dish. But it's wholesome and hearty. Crusty whole grain bread is ideal for soaking up the creamy custard. Turkey sausage could be substituted for pork, but let's be honest, it never tastes the same. I'd rather eat the real deal once and a while. Pick your favorite crisp juicy apples and piquant sharp cheddar (the sharper the cheese the farther the flavor goes). I thought this was a breeze to throw together and definitely worth the minimal prep. I had a hard time not pulling out what little we had left over (note that I halved the recipe- we're not that gluttonous!) and devouring it first thing the next morning. Oh, wait. I did.

INGREDIENTS
6 cups crusty whole wheat bread, cubed (I used whole wheat sourdough)
4 medium shallots, sliced
drizzle of extra virgin olive oil
3 apples, peeled, cored, and diced (I used a mix of golden delicious and fuji)
2 cups sharp cheddar cheese, grated
1 lb. mild Italian pork sausage
4 eggs, whisked
4 cups half and half
1/2 tsp. salt
freshly ground black pepper

DIRECTIONS
1. Preheat the oven to 350 F. Place the bread cubes on a large rimmed baking sheet and toast in the oven for about 15 minutes, until golden brown around the edges.

2. Meanwhile, saute the sliced shallots in the olive oil in a skillet until translucent and starting to brown. Add the sausage to the skillet and cook until no longer pink, breaking up into pieces with a fork. Season with salt and pepper, and set aside.

3. Whisk together the eggs and half-and-half in a bowl with the salt and a few grinds of black pepper, and set aside.

4. Lightly grease a 9×13 baking dish. In the bottom of the baking dish, spread half of the sausage/shallot mixture, half of the cubed apples, and half of the cheddar cheese. Top with the toasted bread cubes. On top of the bread cubes, layer the remaining sausage/shallot mixture and the remaining cubed apples. Pour the half-and-half mixture over the dish, pressing the bread cubes down gently so they all get moistened. Top with the remaining grated cheddar.

5. Bake for 40-50 minutes, until golden brown on top and set.

Serves 8.

(Adapted from Feel Good Eats )

Smoked Gouda, Tomato, and Caramelized Onion Panini

This sandwich was inspired by a quirky basement cafe in downtown Richmond. They serve a mostly vegetarian menu, and although I'm one who quite appreciates meat, I love this place! Because every dish I've tried has been so dang good. You don't always need meat. Vegetarian cooking can be fabulous. And Ipanema Cafe does it right. It was in one of their wooden booths that I had my first taste of tofu (grilled and sandwiched between fresh rolls with caramelized onions and oven roasted tomatoes ... oh, yum!)

This is my version of Ipanema Cafe's smoked Gouda, tomato, caramelized onion, and thyme panini. Since they serve sweet potato fries on the side, I did the same. It turned out suspiciously similar to the original. I'm thrilled that I can replicate their masterpiece at home, but I have to admit the experience wasn't the same. It was missing the low lighting, candlelit brick walls, and trendy yet friendly waitstaff. Don't worry little cafe, I'll be back as soon as I can to try out the rest of the menu!

INGREDIENTS
1 Tbsp. extra virgin olive oil
2 large yellow onions, thinly sliced
salt and pepper
2 tsp. fresh thyme, chopped
1 tomato, sliced
smoked Gouda, thinly sliced or grated
4 slices crusty whole grain bread

DIRECTIONS
1. To caramelize the onions, preheat olive oil in a large skillet over medium heat. Add onions and stir to coat. Season generously with salt and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 25-30 minutes. Reduce the heat as you are cooking if they are beginning to burn. When the onions are done, stir in the fresh thyme.

2. Preheat griddle or panini press to medium-high heat. Stack a slice of bread with Gouda, tomato, caramelized onions, and the other slice of bread. Repeat with the second sandwich. Brush the outside with butter, olive oil, or spray with cooking spray. Grill on preheated press until the cheese has melted and the outside is crisp and golden brown. Slice and serve immediately.

Serves 2.

(Inspired by Ipanema Cafe)

Lime Chicken Soft Tacos

I've been snowed home for four days now (two days of actual snow and two days of cancelled school ). Let's just say the couch and I have become quite cozy. If I don't get back to class soon my figure might become permanently imprinted on the cushions. I wish I could say this hiatus from life has inspired a flurry of kitchen activity and culinary creativity. But alas, it has not. Dustin and I have almost made it through a whole season of Chuck and plowed through a pile of DVDs. But be productive? Hasn't happened. Fortunately, last week I kept busy enough that I still have a few recipes up my sleeve. And here's one of them...

This is one of the easiest, most rewarding recipes I've met in a long time! It's so fast, so simple, and really delicious! A fantastic fresh Mexican meal in minutes. The chicken is incredibly juicy and boldly flavored with oregano, garlic, red wine vinegar, and lime. A fresh, sensational one-skillet dish. Don't wait to give this one a try!

INGREDIENTS
1 1/2 lbs. skinless boneless chicken breast halves
drizzle of extra virgin olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
3/4 tsp. dried Mexican oregano
2 Tbsp. red wine vinegar
1/2 lime, juiced
1/2 tsp. organic cane sugar
2 green onions, thinly sliced
2 cloves garlic, minced

whole wheat flour tortillas, warmed
salsa or pico de gallo
tomato, diced
lettuce, shredded
cheddar or Monteray jack cheese, grated
fresh cilantro, chopped
sour cream (optional)

DIRECTIONS
1. Preheat olive oil in skillet over medium-high heat. Cut chicken into thin strips, season generously with salt and pepper, and sear in the preheated pan until browned on the outside. Add the remaining salt and pepper and the oregano, stirring to coat. Reduce heat to medium, and stir in the vinegar, lime, sugar, garlic, and onion. Continue cooking until the chicken is no longer pink (this should only take a few minutes). Serve immediately with flour tortillas, salsa, tomato, lettuce, cheese, cilantro, and sour cream.

Serves 4.

(Adapted from All Recipes)

Tangy Tangerine Vinaigrette

First off, let me assure you that I did not make an error and omit any ingredient in this recipe. When I first read through it I had the same reaction, "What? Where's the oil?!" I thought surely this was a mistake. So I immediately called my friend who had graciously given me the recipe to inquire. She laughed and assured me that she didn't leave it out- it was never there in the first place. "Really? How awesome!", I thought. I had drizzled this tantalizing vinaigrette over a big bowl of greens, savored every bite of that salad, and had no idea that it was oil-free!

What it lacks in olive oil it makes up for with tangy Dijon mustard. It gives this dressing its kick. While I could tell that mustard was a main ingredient, it didn't overwhelm the other flavors. (And I promise you, I'm no fanatical mustard-lover.) Since citrus is in season, I chose a plump juicy tangerine instead of an orange. But either would do.

My only disclaimer is that because this dressing lacks oil, it is very thin and doesn't cling as well to lettuce. If you must have a thick, sticky dressing, I suppose you could add a tablespoon or two of olive oil. I wanted to keep it light and didn't feel the need. With tart dried cranberries, toasted almonds, and crumbled feta which absorbed the vinaigrette, this salad was a sweet treat!

INGREDIENTS
1/4 cup freshly squeezed tangerine juice (any type of orange could be used)
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/8 tsp. freshly ground black pepper

green leaf lettuce, chopped
feta, crumbled
dried cranberries
sliced almonds, toasted

DIRECTIONS
1. In a small bowl whisk together tangerine juice, vinegar, mustard and honey until smooth. (Or combine all the ingredients in a jar and shake well.) Season with pepper. Drizzle over a layer of lettuce sprinkled with feta, cranberries, and almonds. Dressings keeps for about 1 week in the refrigerator.

Serves 6.

(Recipe courtesy of Chelsey Sanford, originally from All Recipes)