Jerk Chicken Chili

I should have checked the weather forecast before I went and made chili. I didn't realize the last few days of May would be warm hot sweltering. Nevertheless, we cranked up the AC and hid indoors slurping this spicy soup. It's richly flavored with chiles, allspice, and cinnamon and brimming with black and white beans and tender chunks of chicken. And there's another ingredient that puts it totally over the top- chocolate! Just enough semi-sweet chocolate is swirled into the pot to impart flavor without making the chili sweet. It adds a certain something that's hard to describe. You'll just have to try it to understand.

Jerk Chicken Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. ground cinnamon
1/2 tsp. allspice
1 3 lb. chicken, cooked and meat shredded or diced
4 cups homemade or low-sodium chicken broth
1 (14 oz.) can crushed or diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can white (Canellini or Great Northern) beans, drained and rinsed
2 Tbsp. pickled jalapenos, diced
1 oz. semisweet chocolate
1/2 cup fresh cilantro, chopped + extra for garnish
sour cream, for serving

DIRECTIONS
1. Heat olive oil in a large pot over medium heat. Add onion, pepper, and garlic and cook until softened. Stir in the chili powder, cinnamon, and allspice and cook, stirring constantly, for 1 minute. Add the chicken and stir to coat with the spices. Add the broth, tomatoes, beans, and jalapenos and bring to a boil. Reduce heat, cover partially, and simmer 20 minutes.

2. Stir in the chocolate and cilantro. Remove from the heat and let rest 5-10 minutes. Serve with cilantro and sour cream.

Serves 6-8.

(Adapted from Pam Anderson's Perfect One Dish Dinners via Smells Like Home)

Veggie and Cheese Bagel Sandwich

I'm still in the mood for less meat and lots of veggies. And I'm always craving avocado and cheese. Two of my favorite things. Soft chewy whole wheat bagels top the favorites list as well. Basically, I love everything about this sandwich. It's filling and good for me. And it's user friendly. Anyone can toast a bagel, slather it in stone-ground mustard, and pile it high (in no particular order) with veggies and cheese. The hardest part is keeping it in one piece while slicing and eating. The tomato is slippery and slivers of cucumber like to slide out the sides. Otherwise- super easy.

Veggie and Cheese Bagel Sandwich

INGREDIENTS
whole wheat bagel, sliced in half
avocado, sliced
Muenster or Havarti, thinly sliced
butter lettuce
tomato, sliced
salt and freshly ground black pepper
cucumber, thinly sliced
radishes, thinly sliced (optional)
red onion, thinly sliced
alfalfa sprouts (optional)
stone ground mustard

DIRECTIONS
1. Toast bagel. Season tomato with salt and freshly ground black pepper. Layer bottom half of bagel with avocado, cheese, lettuce, tomato, cucumber, radish (optional), onion, and sprouts (optional). Spread mustard on the top half of the bagel. Place on top. Slice and serve.

Makes 1 bagel sandwich.

Portobello, Brie, and Caramelized Onion Quesadillas

Cooking is a convenient hobby because inspiration comes from everywhere. I could be watching TV, perusing a restaurant menu, or listening to a stranger describe their favorite meal and the creative juices start to flow. Friends and family, the internet, the grocery store- all possible sources for ideas. And the best part is that everyone needs to eat. At least three times a day (usually). So there's no shortage of opportunity to be consuming or dreaming about food.

A few weeks ago I was looking over the online menu of one of my favorite Richmond cafes and a certain quesadilla, stuffed with portobellos, spinach, and brie, caught my attention. We never made it to the restaurant for dinner, but I couldn't get that quesadilla off my mind. The solution? Make it myself. So I rounded up the necessary ingredients, plus a few. I added caramelized onions, which take some time, but make everything better. I sauteed the meaty mushrooms in olive oil, garlic, and balsamic vinegar, and then wilted in the spinach and seasoned it with salt and pepper. With thick slices of brie oozing out the sides of the stove-top charred tortillas, these veggie quesadillas were delicious. Just as good, if not better, than anticipated.

Portobello, Brie, and Caramelized Onion Quesadillas

INGREDIENTS
1 large onion, thinly sliced
2 Tbsp. extra virgin olive oil, divided
salt and freshly ground black pepper, to taste
1 large clove garlic, minced
6 oz. portobello mushrooms (about 2 large), stems and gills removed and sliced
1 Tbsp. balsamic vinegar
handful fresh spinach, chopped
2 large whole wheat tortillas
brie, thinly sliced

DIRECTIONS
1. To caramelize onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring frequently, until soft and caramelized, 25-35 minutes. (Reduce heat as necessary to prevent onions from browning too quickly.)

2. Meanwhile, heat 1 Tbsp. olive oil in a second large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and season with salt and pepper. Stir in the balsamic vinegar. Cover and cook, stirring occasionally, until mushrooms are tender. Stir in the spinach and cook until wilted. Season to taste with salt and pepper.

3. Heat a large skillet or griddle over medium heat. Place the tortillas on the skillet and top half of each of the tortillas with thinly sliced brie, half of the caramelized onions, and half of the mushroom-spinach mixture. Fold over the second half of the tortillas. Cook, flipping halfway through, until the cheese is melted and the tortillas are golden brown. Slice and serve.

Makes 2 quesadillas.

Spicy Shrimp Fettucine

This meal started with a box of fresh whole wheat fettucine from a Richmond pasta shop. (I haven't got the time- or gadgets- to be making fresh pasta of my own. Someday I hope to.) Purchasing the pasta was easy. The hard part- finding a recipe worthy of it. Fresh shrimp happened to be on sale this week at Whole Foods and that led me here. To fettucine with a spicy tomato sauce and big juicy shrimp. Finished with julienned basil and freshly grated Parmesan. To a fabulous restaurant-quality dinner in a hurry.

I have a habit of taking Cooking Light recipes and making them slightly heavier. I don't mess around with low-fat this or light that (a.k.a. more additives and less flavor). I use the real deal. I tend be generous with the cheese. That kind of thing. Not that this dish isn't good for you. It still is. It just tastes like it shouldn't be.

Spicy Shrimp Fettucine

INGREDIENTS
1 lb. whole wheat fettucine
2 Tbsp. extra virgin olive oil
8 cloves garlic, minced
1/2- 1 tsp. crushed red pepper flakes (I used 1/2 tsp. and it was mildly spicy)
1 1/2 lbs. raw shrimp, peeled and deveined
28 oz. can crushed tomatoes (I used crushed tomatoes with basil)
1/4 cup sour cream
2 Tbsp. tomato paste
2 tsp. dried basil (because I used canned tomatoes with basil and fresh basil for serving, I omitted)
kosher salt and freshly ground black pepper, to taste
freshly grated Parmesan cheese, for serving
fresh basil, julienned for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain (reserving a little of the cooking water).

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and saute 1 minute. Add shrimp, season with salt and pepper, and cook 1 minute. Stir in the crushed tomatoes, sour cream, tomato paste, and dried basil (if using). Bring to a boil; reduce heat; simmer 5 minutes until the shrimp are cooked through (they turn opaque and curl). Season with salt and pepper to taste.

3. Add the cooked pasta and toss to coat. Thin the sauce with some of the pasta cooking water, if desired. Stir in a handful of Parmesan and fresh basil. Serve with extra Parmesan and fresh basil for topping.

Serves 6.

(Adapted from Cooking Light)

Zucchini Brownies, Revisited

I know I've posted a lot of desserts lately. I promise I'm cooking other things. But the un-sweet dishes aren't turning out as well as the treats. Or it could be that I just don't think they taste as good because of my recent decrease in appetite. I'm still having trouble stomaching meat. So I'm eating a lot of peanut butter and jelly, cheese quesadillas, hummus and veggies. Seafood is safe though. It doesn't resemble anything I've seen so far in surgery. So tomorrow I'm going to try a new shrimp pasta dish. And hopefully- if all goes well- I'll be sharing it with you soon.

I've probably already told you a dozen times- I'm not a chocoholic. Dustin holds that title in our family. But every so often I get the urge to have something dense and dark and cocoa-y. That's how I felt this weekend. I considered baking a chocolate cake. But then I got lazy and opted for the quicker solution to my craving. And we ended up with zucchini brownies. They were so moist and warm and fudgy when they came out of the oven that I couldn't wait long enough to let them cool- I slathered them in a quick chocolate frosting and sunk my teeth in. (Which explains the frosting oozing everywhere.) These odd brownies are ridiculously good!

4/28/09: If I had to pick a favorite vegetable, it would be zucchini. My husband would argue that carrots are my favorite, because he's watched me plow through hundreds of bags of baby carrots since we've been together. But I don't love them. They are just convenient (no cooking required) and have a pleasant crunch. But zucchini is fabulous. I love it prepared every which way (even raw once in a salad). It also bakes well- into breads and muffins and... brownies!?!

Yes dear world, zucchini brownies. Last week when I told my husband I was going to make him brownies, his face lit up. Then I mentioned I would be putting zucchini in them and his grin turned sour. He then told me he didn't want them. But I knew better. I know this is a strange notion and quite frankly, it's a strange recipe. But you have to trust me!

The batter doesn't contain any egg, and really isn't a batter at all, because it's dry. Barely moist enough to come together into a big clump, which you have to press into your baking pan. But don't despair, when the zucchini hits the high oven heat it sheds all it's moisture and you will end up with the softest, gooiest brownies ever! Don't mess with this recipe- just try it and I promise you will be amazed!

The chocolaty frosting tops off the best brownie I've ever made (and can remember eating, ever). Dustin was completely flabbergasted. We were both shocked that a veggie (the best vegetable, mind you) could make such a rich, sinfully delicious dessert! I swear it must be magic, because zucchini goes into the oven but has disappeared when you pull these fudgey brownies out!

I've seen a black bean brownie recipe floating around the blogosphere. I can't decide if it's more/less repulsive sounding than the zucchini brownies. But since the zucchini was such a hit, I'll have to try that one as well!

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

(Adapted from All Recipes)

Pineapple Carrot Muffins

I don't know where my mother came across this recipe, but she's been making it for years now and I'm finally getting around to including it in my collection. When I first left home for college (almost 7 years ago- wow) she typed up a binder full of all the recipes I grew up on. That was before I cooked much of anything. But as you can see that changed. And I still consult that notebook regularly.

My mom and I have both tweaked this recipe multiple times and, if anything, learned that it is very forgiving. She (accidentally) left out all of the sugar on one occasion, but had included raisins, and the muffins were still pleasantly edible. We've tried various combinations of all-purpose and wheat flour, used applesauce to replace the oil, and even added nuts. All successful. These softly spiced muffins always turn out moist and yummy.

Pineapple Carrot Muffins

INGREDIENTS
1 1/2 cups white whole wheat flour
1/4 cup organic cane sugar (or brown sugar)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. canola oil (or unsweetened applesauce)
1 egg
1/4 cup milk
1 cup carrot, grated
8 oz. can crushed pineapple (do NOT drain)
1/2 cup raisins (optional)

DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease a 12-hole muffin pan.

2. In a medium bowl, whisk to combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, whisk to combine oil (or applesauce), egg, milk, carrot, and pineapple (and its juices). Add dry ingredients and mix until just moistened throughout. Fold in raisins (optional). Spoon into prepared muffin pan, filling almost to the top.

3. Bake in preheated oven for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

Fresh Pineapple Upside Down Cake

This is one of the best things I've tasted in a long time. It's the first pineapple upside down cake I've ever had and boy have I been missing out! I knew when I decided to attempt this classic cake that I would be using fresh pineapple. Forget the limp fruit that comes in a can. Fresh is best. So after consulting two popular recipes, I took what I liked about each and combined them into one. And it was awesome. The cake base was buttery, moist, and not overly sweet. The caramel soaked into the cake and oozed over the sides. And the ripe juicy pineapple turned tender and irresistible. We devoured it warm underneath a scoop (or two) of vanilla bean ice cream.

Fresh Pineapple Upside Down Cake

INGREDIENTS
Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
1/2 fresh pineapple, cored and sliced

Batter:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, room temperature
3 eggs, separated
1/2 cup unsweetened pineapple juice
1 tsp. pure vanilla extract
vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 400 F. Butter a 9-inch round cake pan.

2. Melt one stick of butter and brown sugar in a medium saucepan over medium heat. Simmer, stirring occasionally, four minutes. Remove from heat and pour into the bottom of the prepared cake pan. Arrange pineapple on top of caramel, overlapping slightly.

3. To make the batter, whisk to combine flour, baking powder, and salt and set aside. In a separate bowl, beat egg whites until stiff peaks form and set aside. In a third bowl, cream butter and sugar with an electric mixer until light and fluffy. Add egg yolks and vanilla extract and beat until smooth. Add half of the flour mixture and beat on low until just blended. Beat in the pineapple juice, then add the remaining flour mixture beating until just blended. Fold in the egg whites by hand. Pour batter over the pineapple topping and spread evenly.

4. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool 5-10 minutes before inverting onto a cake platter. Replace any pineapple that sticks to the pan. Serve warm with a scoop of vanilla ice cream.

Makes a 9-inch round cake.

(Adapted from All Recipes and Smitten Kitchen)

Caramelized Onion and Roasted Veggie Pizza, Revisited

Last week I developed a sudden aversion to meat. I couldn't figure out why the turkey on my sandwich looked so unappetizing or how come a juicy burger was such a turn-off. While I'm not a hard carnivore, I've never disliked meat. At first I blamed the warm weather. I thought the heat was causing me to crave lighter, healthier foods. But that seemed silly. And then it hit me. I've spent the majority of the last month in an operating room. Around exposed muscle, bone, and tissue. Inhaling the fumes of burning flesh. (Pleasant images, I know.) Hmmm. I'm guessing there's a correlation here.

Luckily, Dustin has been gracious about my change in appetite and hasn't complained too much that I'm currently leaning vegetarian. (He confessed to similar feelings after spending a semester of anatomy in the cadaver lab.) So we're clear- I'm not giving up on meat. I just need a break. (Which would do us all some good on occasion.) Over the weekend I was craving pizza and remembered this favorite recipe I first posted two years ago. Oven-roasted vegetables and sweet caramelized onions are piled high on my homemade pizza dough and smothered in mozzarella and fontina. This time I added mushrooms to the veggie mix. There's no rule about what to include. All vegetables are welcome here.

6/11/09: I'm especially fond of this pizza because I developed it on my own. I take my inspirations from everywhere, but for the most part, this one came from within! I fall more and more in love with my pizza dough recipe every time I make it, which is very often. I enjoyed this pizza so much that I made it twice in one week (and we know I rarely repeat the same recipe twice within a year)!

I'm all about incorporating more vegetables into my diet, and what better way to enjoy them than atop a pizza?! You can roast whatever vegetables you prefer, but I definitely recommend including peppers and squash. The caramelized onions are essential. If you've never tried caramelized onions, you are in for a treat. Literally. They are sweet and aromatic and I can't stop myself from eating them right out of the pan! The Fontina is another required ingredient. I can't quite describe how it tastes- it just makes all the difference! Basically, don't make any substitutions or you won't get the same result. And then I can't be blamed if your pizza is sub-par.

Another note: I never actually measure how much cheese ends up on my pizza. Just judge for yourself how much is enough. Shoot for a ratio of about half Fontina to half mozzarella.

Caramelized Onion and Roasted Veggie Pizza

INGREDIENTS
1 recipe pizza dough
roasted veggies
2 large yellow onions, thinly sliced
2 Tbsp. extra virgin olive oil, divided
1 1/2 cups Fontina cheese, shredded
1 1/2 cups Mozzarella cheese, shredded

DIRECTIONS
1. Prepare pizza dough according to directions. While pizza dough is rising, roast veggies according to directions (or you can use previously roasted vegetables that have been kept in the refrigerator).

2. In a large pan heat 1 Tbsp. of olive oil over medium heat. Add the onion and saute, stirring occasionally, until caramelized (they will reach a deep golden brown), 25-40 minutes.

3. Place pizza stone in oven and preheat to 450 F.

4. When dough is ready, turn out on to a lightly floured surface to form your crust (see pizza dough directions). Sprinkle parchment paper with cornmeal and place your formed crust on it. Brush the crust with the remaining 1 Tbsp. olive oil. Spread half of the Fontina and mozzarella over the crust. Next layer with the roasted vegetables and caramelized onion. Top with the remaining Fontina and mozzarella.

5. Place pizza onto the preheated pizza stone and bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest for 5 minutes before slicing.

Makes 1 pizza.

Scrambled Egg and Chorizo Breakfast Tacos

I've been experiencing a string of technical difficulties lately. First blogger went down for a day or two. I'm sure worldwide panic ensued. But it didn't bother me too much because I didn't have the time to post even if I'd wanted to. And now today my usual web browser can't find my site. Is it possibly sending me a message that it's sick of my blog? (It is undoubtedly the most frequently visited site in my history.) Temporarily losing my blog twice in one week now has been no subtle hint that I might want to do something to back it up. I'd be devastated if I were to lose the last two and a half years of work I put into this. It's time to get on that.

On a more pertinent topic, this week I dug some pork chorizo out of the freezer (that I can't remember when I purchased) and finally put it to use. Dustin loves scrambled eggs. Every husband loves sausage. And we both love tacos. So I knew this recipe would be a hit. It made for a filling, fast, and flavorful weeknight meal. (And would, of course, make for an awesome breakfast or brunch.) My one suggestion is that you cook the sausage and scramble the eggs separately. It might be tempting to combine everything into one pan. But unless you want to turn your eggs an unappetizing shade of brown, I recommend keeping them separate. The heavily-spiced chorizo releases a lot of grease that will stain anything you add to it.

Chorizo and Scrambled Egg Breakfast Tacos

INGREDIENTS
1 lb. fresh pork, turkey, or chicken chorizo sausage, casings removed
8 eggs, whisked
8 green onions, sliced
1/4 cup fresh cilantro, chopped + extra for garnish
salt and freshly ground black pepper
8-10 small corn or whole wheat four tortillas
sharp Cheddar cheese, grated
pico del gallo
sour cream (optional)
hot sauce (optional)

DIRECTIONS
1. Saute chorizo in a large skillet over medium heat, breaking up with a wooden spoon, until browned and cooked through. Drain and set aside.

2. Meanwhile, preheat a separate large skillet over medium heat. Lightly coat with cooking spray. Add the green onions and saute for 2 minutes. Add the eggs and cilantro and season with salt and pepper. Reduce the heat and cook until softly set, stirring frequently.

3. Sprinkle each tortilla with cheese and heat over a dry skillet until the cheese has melted and the tortillas are golden brown. Fill each tortilla with chorizo and scrambled eggs. Serve with pico de gallo, sour cream, and hot sauce and garnish with fresh cilantro.

Serves 4.

(Adapted from Bon Appetit)

Strawberry Avocado Salsa, Revisited

On Saturday mornings I wake up much too early (my internal alarm clock has no snooze) and head to the gym. And on the way home (in my post-workout state, hiding my flushed make-up free face under my biggest pair of shades), I stop at the farmer's market to sample what Virginia has to offer. I won't let a little sweat get in the way of me and my local produce. The routine stays the same, but the spoils change with the season. Spring brings strawberries. Corn and peaches arrive mid-Summer. Followed by apples and squash in the Fall.

Right now I can't resist the strawberries. They're so juicy, ripe, and red. And they won't last long enough. So I'm buying them by the pint-full and baking them into desserts and dicing them up in salsa. Salsa? Yeah. Avocados and strawberries are a surprisingly good combination. Especially with a little onion, lime, cilantro, and jalapeno and a handful of salty tortilla chips. The only downside? The very same acid that prevents the avocado from browning tends to break down the strawberries before too long. So this salsa is best enjoyed the same day it's made.

5/31/09: We've already established that strawberries and avocado are a delectable duo. They make for an excellent salad, and now a show-stopping salsa! Here we've added a little spice (add more if you'd like) and they're suddenly a Southwestern staple. Who doesn't love salsa? It's always bright and appealing and one of the healthiest snacks available. (Just be careful what you serve it with.)

There's your traditional tomato-based salsas and your sweeter fruit flecked ones. Salsas with spice and salsas without. Bean salsas and corn salsas and salsas galore. With endless combinations, I could dedicate an entire category just to salsas. In fact, I might! But as far as salsas go, this is one of my best yet!

Strawberry Avocado Salsa

INGREDIENTS
2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.

Serves 4.

(Adapted from Cooking Light)

White Chocolate Macadamia Nut Cookies, Revisited

Today I get to scrub in for my first surgery! (Up to this point I've been watching from afar.) My goal for today is to stand next to the surgeon and assistants and not get in the way. And not touch anything unsterile. Sound easy? Not when you're used to being able to move your arms freely or sit down or scratch your nose. One wrong move could get me in trouble. I'm curious to see how this goes...

My mind has been so focused on the operating room lately that I've had a hard time writing blog posts. I don't have as much time to think about food. But over the weekend we celebrated Mother's Day with my family and my sister and I cooked a big meal. We grilled chicken and vegetable kabobs and baked a creamy cauliflower gratin and homemade rolls (all previously posted recipes). And for dessert I made these cookies (as well as an attempt at fresh strawberry ice cream). The ice cream didn't live up to my expectations, so I'll be trying again in the future. But these cookies we loved! Soft and chewy, salty and sweet. With bits of crunchy macadamia and smooth white chocolate strewn throughout. Cookie perfection.

2/18/09: Feeling guilty for leaving Dustin alone the last few days (slaving away in school while I visited my family and got our car fixed, again), I decided to bake him a batch of cookies when I got home tonight! Macadamia nuts are a splurge, so these are a rare treat! In fact, he just walked in the door and exclaimed, "mhh...smells so good!" And now, he keeps repeating between bitefuls, "these are so good!" I predict these morsels of nutty perfection won't be around for long. I'll be making a double batch next time.

White Chocolate Macadamia Nut Cookies

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
2 eggs
2 tsp. pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups white chocolate chips
6 oz. macadamia nuts, chopped

DIRECTIONS
1. Preheat oven to 375 F.

2. In a medium bowl, cream the butter and sugar with an electric mixer. Beat in the egg and vanilla. In a separate bowl, whisk to combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients, mixing well. Fold in the white chocolate and nuts. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet.

3. Bake in preheated oven for 8-10 minutes, until the edges are lightly browned. Cool on wire racks.

Makes 2-3 dozen cookies, depending on size.

(Adapted from All Recipes)

Chicken Souvlaki

This is one of my favorite quick and healthy dinners that I've just never gotten around to posting before. Chicken souvlaki is the Greek equivalent of fast food. Here that means a previously frozen burger and greasy bag of fries, but in Greece you get flame-grilled marinated chicken with fresh tomatoes and onion and creamy cucumber-yogurt sauce wrapped in a warm pita. How unfair.

Luckily this delicious Greek street food is easy to recreate at home. The chicken only needs half an hour to soak up the flavors from the lemon, garlic, and oregano. In the mean time you can whip up the tzatziki, slice the vegetables, and preheat the grill. I buy chewy soft whole wheat pitas for extra fiber and add a sprinkling of feta on top. And have a napkin ready. The sauce will ooze and chunks of veggie and chicken will attempt to slip out the sides, but it's one delicious mess.

Chicken Souvlaki

INGREDIENTS
1 recipe Marinated Greek Chicken
6 whole wheat pitas, warmed
Roma tomato, thinly sliced
red onion, thinly sliced
cucumber, thinly sliced (optional)
feta, crumbled (optional)
Tzatziki sauce

DIRECTIONS
1. Marinate and grill chicken according to recipe directions.

2. Prepare tzatziki sauce according to recipe directions. Refrigerate until ready to use.

3. Fill warmed pitas with grilled chicken, cucumber, tomato, onion, feta, and tzatziki and serve.

Serves 4-6.

Creamy Tomato and Roasted Red Pepper Soup

I know that it's spring and you're ready to pull out the flip flops and and sip lemonade, not curl up under a blanket with a bowl of soup. But I'm in the mood for soup year 'round. Especially something light and refreshing like this. And since this soup is made with fire-roasted canned tomatoes and jarred roasted red peppers, it claims no season. (As long as you can get your hands on fresh basil, which it wouldn't be the same without.)

I thought this recipe was terrific for three reasons: flavor, nutrition, and ease of preparation. It manages the perfect balance of roasted tomatoes vs. peppers, the acidity offset with a pinch of sugar. A touch of half and half lends a creaminess without unnecessary calories. And it was very simple to create- saute, simmer, blend, and serve. I packed the leftovers for lunch at work over the next few days and it got even better with age! Make it a meal with hot grilled cheese on whole wheat for dipping.

Creamy Tomato and Roasted Red Pepper Soup

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
salt and freshly ground black pepper, to taste
1 Tbsp. tomato paste
14.5 oz. can fire-roasted crushed tomatoes
12 oz. jar roasted red peppers, drained and chopped
2 1/2 cups homemade or low-sodium chicken or vegetable broth
2 tsp. organic cane sugar
1/2 cup half and half
1/4 cup fresh basil, chopped + extra for garnish

DIRECTIONS
1. Heat olive oil in a large pot over medium-high heat. Add carrot and onion and saute until tender, about 5 minutes. Add garlic and saute for another minute. Season with salt and pepper. Add tomato paste and cook for 1 minute. Stir in the tomatoes, roasted red peppers, and broth. Bring to a boil; reduce heat; simmer 25 minutes until the vegetables are tender.

2. Stir in the sugar, half and half, and basil. Puree with an immersion blender (or food processor) until smooth. Season to taste with salt and pepper. Serve garnished with fresh basil.

Serves 4.

(Adapted from Food Network)

Strawberry-Rhubarb Hazelnut Crumble

I'm a little uneasy around rhubarb. Its crunchy long stalks (which resemble red celery) are extremely tart and its leafy greens are toxic. Definitely not something I'd reach for when I've got the munchies. I learned on Wikipedia that while rhubarb is technically a vegetable, a court in New York ruled that it would be considered a fruit. (I didn't know the U.S. justice system could do that. How come we've never gotten around to re-classifying the tomato? It would make a much better vegetable.) 

But whoever had the idea to bake it into a dessert was onto something. Rhubarb becomes more than edible with the help of juicy ripe strawberries and a whole lotta sugar. A buttery hazelnut crumb topping and scoop of vanilla bean ice cream don't hurt either. I realized after making this recipe that it's very similar to one I posted last year that combines strawberries, rhubarb, and walnuts in a crisp. Two delicious uses for this formerly unlovable spring produce.

Strawberry-Rhubarb Hazelnut Crumble

INGREDIENTS
Crumble:
3/4 cup all-purpose flour
2/3 cup sugar
large pinch salt
6 Tbsp. cold unsalted butter, diced
1/2 cup old-fashioned oats
1/2 cup hazelnuts, husked, toasted, and chopped

Filling:
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 lb. strawberries, stemmed and quartered
12 oz. rhubarb, ends trimmed and chopped

vanilla bean ice cream, for serving

DIRECTIONS
1. Preheat oven to 375 F. Butter an 11x7 (I fit mine into an 8x8) baking dish.

2. To make the crumble, in a medium bowl whisk to combine flour, sugar, and salt. Add diced butter and  rub with your fingertips until the mixture sticks together in clumps. Mix in the oats and nuts. Refrigerate until ready to use.

3. To make the filling, whisk to combine sugar and seeds scraped from half a vanilla bean in a large bowl. Add strawberries and rhubarb and toss to coat. Pour filling into the prepared baking dish. Sprinkle with the crumb topping.

4. Bake in preheated oven for about 45 minutes, until the filling is bubbling and the topping is golden brown (cover with foil partway through cooking if the top is browning too fast). Let cool 15 minutes. Serve warm with a scoop of vanilla bean ice cream.

Serves 6.

(Adapted from Bon Appetit)

Tacos al Pastor (Grilled Pineapple Pork Tacos)

I'm a taco, burrito, enchilada, quesadilla kinda girl. Whatever you want to call it- Mexican/Southwestern/Tex-mex- I love it! The only reason I could ever be tempted to leave the lush East Coast to live in the dry deserts of the Southwest would be the food. What you can find around here just doesn't compare. So I've learned to satisfy my cravings at home. And I'll let you in on a little secret- delicious (although questionably authentic) Mexican food is easy to make on your own!

Tacos al Pastor, a famous Mexican street dish, consist of grilled chile-marinated pork and pineapple, freshly diced onion and cilantro, and a piquant red salsa. So much flavor wrapped in a little tortilla. This recipe does require a few unique ingredients- specifically, guajillo chile powder (which I ordered here), whole guajillo chiles (also available here, but I found them for a reasonable price at Whole Foods), chipotles in adobo (available at most grocery stores), and Mexican oregano (use Greek oregano in a pinch). This was my first encounter with the guajillo chile. I was nervous to dump a whole quarter cup of chile powder into the marinade, fearing I'd set our mouths on fire. But I went with it and was pleasantly surprised. The guajillo chile is mild and it was just right. But do use caution when it comes to the chipotles. They pack a lot of heat. 

Tacos al Pastor (Grilled Pineapple Pork Tacos)

INGREDIENTS
Marinade:
1/2 large white onion, chopped (the other half reserved for the salsa or for serving)
1/2 cup freshly squeezed orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 cloves garlic, halved
2 tsp. kosher salt
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 large chipotle en adobo + 1 tsp. adobo sauce (or more if you like it hot)
2 1/2 - 3 lb. boneless pork loin, cut into 1/2-inch slices (I cut mine into 1-inch cubes and grilled them on skewers)

1 pineapple, peeled, cored, and sliced
corn or whole wheat flour tortillas, warmed
white onion, diced for serving
fresh cilantro, chopped for serving
lime wedges, for serving
sour cream, for serving (optional)

Salsa:
8 large dried Guajillo or New Mexico chiles, stemmed, seeded, and coarsely torn
2 cups hot water
1/2 medium onion, roughly chopped
3 cloves garlic, halved
1 small chipotle in adobo + 1 tsp. adobo sauce (more if you like it hot)
1/4 cup fresh cilantro, chopped
2 tsp. freshly squeezed lime juice
kosher salt, to taste

DIRECTIONS
1. To make the marinade, place onion, orange juice and next 7 ingredients in blender or food processor; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

2. To prepare the salsa, place torn chiles in a bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid. Heat a small nonstick skillet over medium heat. Add the onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Place onion and garlic in blender or food processor. Add drained chiles, 1 cup soaking liquid, chipotle chile and adobo, cilantro, and lime juice; puree until smooth. Transfer to bowl. Season to taste with kosher salt.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill pineapple until warm and slightly charred. Grill pork with some marinade still clinging until slightly charred and cooked through. Transfer pineapple and pork to work surface; chop pineapple and pork into bite-size pieces. Transfer to platter; toss to combine. Serve in warmed tortillas with onion, cilantro, salsa, lime wedges, and sour cream (optional).

Serves 6-8.

(Adapted from Bon Appetit)

Sloppy Bombay Joes

This isn't your ordinary sloppy joe. Truthfully, I'm not sure what is because I've never made them before. The last time I had a sloppy joe I was a kid and I'm sure it came from a can. This, on the other hand, is a fresh, exotic take on a truly American dish. (If you Wikipedia 'sloppy joe' you'll find an entertaining list of what people call them in different regions of the country. Ever heard of a slushburger? Or how about a Yum Yum?)

Several reasons this recipe caught my attention: 600+ 5-star reviews (unheard of, even for a Food Network recipe), the use of ground turkey in place of beef (healthier), and the Indian twist. The tomato sauce is spiced with ginger, garlic, paprika, and garam masala. And the turkey is simmered with cumin, raisins, and pistachios. Pretty fresh cilantro fishes it off. A little unusual? Sure. Still sloppy? Yes, very. And absolutely delicious.

Sloppy Bombay Joes

INGREDIENTS
Sauce:
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and minced (reserve the other half for the turkey below)
1 tsp. garam masala
1/2 tsp. paprika
1 15-oz. can tomato sauce
1 cup water

Turkey:
1/4 cup shelled unsalted pistachios
1 Tbsp. extra virgin olive oil
1 tsp. cumin seeds (or 3/4 tsp. ground cumin)
1/2 large white onion, diced
1 red bell pepper, seeds and membranes removed and diced
1/2 serrano chile, seeds intact
kosher salt and freshly ground black pepper
1 lb. ground turkey (I used ground turkey thigh)
1/2 tsp. honey
1/4 cup raisins
fresh cilantro, chopped for garnish
light brioche or whole wheat hamburger buns, for serving

DIRECTIONS
1. To make the sauce, heat the olive oil in a large skillet over medium heat. Add the ginger, garlic, and serrano and saute until slightly browned. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until thickened.

2. Meanwhile, toast pistachios in a large dry skillet over medium-low heat until fragrant. Set the pistachios aside. Add the olive oil to the pan and turn to medium heat. Stir in the cumin and cook for a few seconds. Stir in the onions, bell pepper, and serrano and saute until softened and starting to brown. Stir in the turkey, breaking it into chunks, and cook for 5 minutes, until opaque.

3. Now the sauce should be ready. Add the sauce to the skillet with the turkey. Season generously with salt and freshly ground black pepper. Bring the mixture to boil, then reduce heat and simmer, uncovered, for about 10 minutes until thickened slightly.

4. Remove the serrano pepper. Stir in the honey, pistachios, and raisins. Adjust seasonings to taste. Serve on whole wheat hamburgers buns and garnish with fresh cilantro.

Serves 4-6.

(Adapted from Food Network)