Mashed Potatoes with Asparagus soup and Spicy Broiled Chicken!

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What to do with asparagus that has been hanging out in the fridge for a while? Why, make asparagus soup, of course!

I cooked the asparagus with freshly grated peppercorns from Trader Joe’s, the fresh juice of one lemon and 3 garlic cloves.

In another pan went 1 cup of whipping cream and 1/3 cup of half and half and I put the asparagus and cooked it in the cream for about 5-10 minutes and then using a food processor, made it into soup that went right back into the pan and cooked for another 10 minutes.  ave it a dash of sea salt and grated some Asiago cheese and stirred. Yum.

At the same time I had placed two potatoes to cook in the oven, and decided to do a little creative spicy goodness on top – so I started with cayenne, one of my favorite spices, along with peppercorns, sea salt, a bit of ground cloves, smoked paprika and dried mustard.  The wonderful aromas coming from the kitchen perfumed my living area making me really hungry for lunch!

So after whipping the potatoes  and putting 1/3 cup of the asparagus soup into the potatoes and just a tablespoon of grated Asiago in them, I placed them back in the oven to cook for another 10 minutes.

The chicken was moist, tender and just absolutely so yummy, that when I was putting away the remainder, I couldn’t help myself from taking a little piece and munching….and no, I don’t feel bad about it since I did a 3 mile power walk this morning!!!

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This asparagus soup was just soooo good!

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The chicken and asparagus potatoes also turned out quite good! A healthy lunch…..so yummy. And the best part is that I have leftovers!

 

Tomato, Carrot and Onion Couscous…..with Chicken and a Zucchini side dish, accompanied with a Bacon Cheese Biscuit!

ImageIt was the perfect afternoon to make some home-made comfort food!

I took one tomato, four carrots and one large onion, chopped them all and broiled them with extra virgin olive oil and balsamic vinegar for about 10 minutes.  Then they went into a pot with one 28 oz. can of crushed tomatoes, along with some sea salt and pepper, and about two cups of low sodium chicken broth, and allowed it to cook for at least one hour for the flavors to come together.  In the meantime, I took chicken thighs, and broiled them covered in that vegetable mix for approximately half an hour, till the chicken was cooked through completely.  Found a box of couscous, which was placed in a pan and covered with approximately one cup of the vegetable mixture; the couscous cooked rather quickly.    

While the chicken was cooking, I took out two cups of all purpose flour, 1 tablespoon of baking powder, 1/4 cup of chopped unsalted butter, 3/4 cup almond milk, 1 cup of shredded cheddar cheese and about 1/3 cup of parmesan cheese and mixed it well.  Lightly tossed some sea salt on top of the mix and a dash of black pepper and kneaded the mix well together, and then with a rolling pin, rolled it out and decided to make unstructured biscuits and just took pieces of the mixture and stretched it out with my hands. No cookie cutter for this cheesey biscuit!

The best part of this meal? I’ve got left-overs!!!!!!!

 

 

 

Orange Chicken cooked in a Balsamic Vinegar & Whisky Tomato Sauce

ImageStill wondering what kind of a dessert I will make this weekend for Mother’s Day, I knew that before coming up with a new dessert recipe, I’d have to feed myself a meal, so surfing through the fridge, opted to try making something different to cook chicken in:

tomato sauce

James Dean whisky

1 orange

balsamic vinegar (the good kind!)

I made a sauce of sorts with the ingredients previously mentioned and the chicken went on top…..cooked it well through for at least a good 20 minutes, till it was amazingly aromatic.  I don’t drink whisky, but I love using it for sauces…it just brings a new flavor profile to the chicken and the aroma coming from my kitchen was making me drool……

So while the chicken cooked, I sliced eggplant, breaded it into a Panko-parmesan mix, with a bit of salt and pepper, and broiled it with a slice of tomato on top.  Took the remaining cup of Valencia rice, and cooked it in two cups of low salt chicken broth, and after the chicken cooked through, took some of the sauce and put it in the rice…..dare I say that the rice was absolutely yummy?  It was……amazingly delish!

 

Sriracha-Kimchee & Louisiana Hot Sauce Marinated Chicken!

ImageYes, I like to live dangerously!!

Having purchased a bottle of Sriracha and another of Kimchee sauce, I decided to mix it with Louisiana hot sauce!  If you’re wondering if I tried it before I marinated the chicken, I will tell you that all I had to do was lightly sniff it and almost choked in the process!

So I added in fresh lemon and lime juice, chopped some onions, found some bacon and decided to add that in to cut the spice a bit, and baked it on low for about 2 and a half hours.  Let me tell you that it did not take the roof off my mouth!  Because it cooked on low and for a while, it really gave the chicken a lovely crunchy taste….really good with asparagus, lightly cooked in 1/2 tablespoon of unsalted butter with fresh lemon juice……so good!

Can’t wait to go now and have some leftovers……. 

A Healthy Alternative for Brunch after a good Insanity Workout!!!

Another morning workout left me wilting and soon after I had to run to the kitchen to see what I would come up with in order to re-fuel this body.  Out of the fridge came:

2 eggs

asparagus

1 tomato

chicken

1/8th cup crumbled bacon

and from the cupboards, salt and pepper.

Heating a pan on high, after a light olive oil spray, went the asparagus with tomato, a dash of salt and black pepper, which I allowed to cook for about 5 minutes.  While that was cooking, I whisked the two eggs with the crumbled bacon and cut up some leftover baked chicken (half a cup, cubed).  As soon as the asparagus was cooked, in went the chicken and the eggs and everything got cooked together. When the eggs were done, I integrated them together and you could say that I created my own style of “fritata” with these healthy options.

I found that I had some flat bread in the fridge, so out came one which was placed on the plate and the veggie mix went on top.

It was healthy and delicious!

Contemplate the thought of a Ginger, Apple and Onion sauce with Chicken……severe YUM Factor!!!

If you’re tuning in today, you might wonder what is going on….chicken again???!!  But this chicken is really delish.  Definitely different and so, oh, very tasty.

Publix, my local supermarket, did have a special sale on chicken, so I stocked up!  Before starting my Insanity workout, I took the chicken out to defrost and get ready for the next adventurous recipe.  Once I finished another crazy workout, now fully energized I went to the kitchen and started rummaging through my fridge.

Out came two onions, one apple, and 1 teaspoon of unsalted butter.  Got the butter melting and then chopped the onions and the apples and let them cook together for a good 10 minutes, shaking in about 2 teaspoons of powdered ginger and a dash of salt.

Once that started bubbling, I placed chicken thighs right on top of the mix, and poured 1/3 cup of apple cider vinegar on top, covered the pan, and let it cook on high for about half an hour.  Midway through (after about 15 minutes or so), I turned the chicken over and placed some of the onions and apples on top.

After it had been cooking for the half hour, I took 8 oz of peas and poured them in, letting them soak in the goodness of the onion/apple sauce for about five minutes.

And then I dived in! Wow….talk about flavor…..such yumminess…..it was absolutely mouth-watering delicious, and so easy to make!

Try it and let me know what you think!

Have a blessed evening….

P.S.  Check out the following website for a wonderful networking opportunity for those that are in the media, that will be taking place April 28th in Orlando, Florida.

www.mediaartsentertainmentconvention.com

My citrus torrid love affair continues…..with lemons!

My grandmother had the loveliest lemon tree in the backyard.  From the first lemon that I plucked from that tree as a little girl, I’ve loved the lemoniness loveliness of fresh lemons!

So tonight after my Insanity workout (yes, I am now 3 weeks into the insanity of the Insanity workout) I sought good fuel after an awesome workout.  The challenge: create a healthy meal from my cupboards, so off I went in search thereof.

Found chicken thighs……tomato paste…..minced garlic…asparagus…a large and juicy lemon and an orange.  Simple, right?  And soooooo delicious!

I took about half a teaspoon of unsalted butter and allowed that to melt into two tablespoons of tomato paste and 2 tablespoons of minced garlic with a third of a cup of water and allowed those ingredients to marry before placing the chicken thighs right on top, with slices of lemon perched on each one, after having been juiced into the bubbling sauce.   After approximately 15 minutes, the chicken was turned over to its other side for another 10 minutes. I chopped the asparagus and dropped it right into the pan and allowed it to cook right with the chicken in that delectable sauce, juicing the orange right on top of the asparagus and leaving the orange in the pan. 

 

Not five minutes later, the aroma coming from the kitchen beckoned me for a taste test and oh my! How delicious.  I fixed myself a plate and enjoyed each bite!! 

 Talk about wonderful flavor…..it was just amazing how good lemons are with anything! I found that I couldn’t help myself from eating the lemon itself!!!

What a wonderful meal….and the best part – I’ve got my lunch and dinner for tomorrow from making this meal tonite! It’s easy, fast and so wonderfully tasty. 

I didn’t use any salt nor pepper nor any other spice……the lemon and orange did the work in creating such an awesome sauce with the minced garlic and tomato paste, so it’s an option for those that have to restrict their sodium intake.

Try it yourself and let me know what you think!!!

Have a blessed evening.

Gabi