Weeknight Bites: Lemon and Thyme Beef Stroganoff

A few months back, I signed up for a subscription to Every Day with Rachael Ray. I'm now subscribed to at least 4 "cooking" magazines (Cooking Light, Bon Appetit and Southern Living being the other three) and I have to say, I literally squeal with delight every time I get a new one in the mail. Whenever the most current issue of any of these publications arrives in my mailbox, I march right into my house, grab my notebook (where I make all of my lists and menus) and plant myself on the couch so I can scour through it from front to back.

I know, I'm a big dork.

Anyway, I have a point. While browsing the November 2012 issue Every Day with Rachael Ray, I came across today's recipe. At first, I was slightly apprehensive. When it comes to Beef Stroganoff, I pretty much love the classic. While the flavor profile of this variation sounded interesting, I just wasn't sure I was going to like it much...but, in the spirit of trying anything (almost) once, I found that I was intrigued enough to try it. Clearly, it rocked (otherwise I wouldn't be posting about it!). The lemon and thyme are so fresh and bright in this dish. It wasn't what I was expecting, but it was really delicious. My husband and I both agreed - it's a keeper, and I'll definitely make it again. Give it a try!

1 12 oz. package extra wide egg noodles

1 pound ground beef

1 vidalia onion, chopped

5 tsp fresh thyme

salt and pepper

1/2 cup beef broth (or vegetable broth)

1 8 oz container sour cream

1 1/2 tsp dijon mustard

1 lemon

Cook noodles as instructed on package and drain. Meanwhile, brown beef in a skillet over medium-high heat until no longer pink. Add onion and 4 tsp thyme to the beef and cook until softened (about 5 minutes). Season with salt and pepper.

Stir in the broth and allow the liquid to reduce for 3 minutes. Reduce heat and stir in sour cream, mustard and lemon juice and cook until heated through (about 2 minutes).

Add noodles to stroganoff mixture and stir well to combine. Top with remaining 1 tsp thyme and service with lemon slices.

Until next time...

Cheers!

Weeknight Bites: Baked Chicken Parmesan

Why, hello there! Did you think I'd fallen off the face of the planet? I know I've been MIA lately...in fact I looked at the calendar today and did a double-take when I realized that it's November 9th. How in the world is it already almost mid-November? How is Thanksgiving already right around the corner?!

Well, for me, it's because I've been locked in the whirlwind known as life for the past 3 weeks and frankly, I just haven't been paying attention to the fact that time has been passing by like a speeding bullet. I was quite busy with planning a trip that didn't end up happening (thank you, Sandy, for that), getting ready for our first Halloween in the new house, meeting the deadline for the first draft of my novel (I did it! yay!) and, most recently, taking care of a sick puppy who had a most unfortunate run-in with a snake in our own backyard (it was tiny and not poisonous, and did not live to tell about it...but it turns out that poor little Gus was allergic - no fun).

So, life is never boring. I think that's what makes it so wonderful.

We didn't go to Atlantis for our 2-year anniversary as planned, but we had a fabulous time with each other here in Atlanta instead. And, even though we didn't buy travel insurance (oops...), the resort credited us for the nights we'd already booked (and paid for) due to the Hurricane. We'll now get to enjoy our trip in April, which luckily is NOT in Hurricane season...so hopefully no bad weather!

I must confess: I didn't cook at all while we were enjoying our "stay-cation." My husband and I treated ourselves to several nice restaurants in the Atlanta area that we'd been meaning to try, and we enjoyed being able to just sit back, relax and let someone else do the work. But once the week was up, I found myself dying to get back in the kitchen, ready to get back in the groove of trying new things and cooking up a storm. Today's recipe is the first meal I made after our break was officially over, and I'm pretty darn proud of it if I do say so myself. It's really tasty and easy to make, and I don't know too many people who don't like Chicken Parmesan...including my Italian-food hating husband.

4 chicken breast halves

1 cup Lite Italian dressing

3/4 cup panko bread crumbs

1/4 cup grated parmesan cheese

2 tsp italian seasoning

1 tsp garlic powder

salt and pepper

2 slices provolone cheese, halved

1 cup marinara or spaghetti sauce

cooking spray

dried parsley flakes, for garnish

Marinate chicken breasts in Italian dressing for at least 30 minutes (or up to overnight) prior to preparing. Preheat oven to 450 degrees.

 In a small bowl, mix panko, parmesan cheese, italian seasoning, garlic powder, salt and pepper. Dip marinated breast halves in panko mix until well coated. Place a wire rack on top of a baking sheet and cat rack with cooking spray. Place breast halves on the wire rack and back in preheated oven for 20 minutes. Flip chicken and bake for another 5 minutes.

Remove chicken from the oven and spread marinara sauce over the top of the breasts. Top with provolone cheese (1/2 slice for each) and bake for 5 additional minutes or until cheese is melted. When plating, sprinkly with parsley flakes.

Serve over spaghetti or with veggies/sides.



Until next time...

Cheers!

Mix of the Month: The Caramel Apple Martini

At this time two years ago, my now husband (then fiance) and I were wrapping up our last minute wedding plans, trying to prepare everything and everyone as much as possible for the big day, and packing up our suitcases for our honeymoon. One of the things that we did in those final days was finalize our menu, which included picking out our signature cocktail.

Now, don't get me wrong, the wedding coordinator at our venue had plenty of suggestions, but I didn't want to just pick a drink off of a list and go with it. I knew what I wanted: a drink that would fit in with the season, one that would appeal to the majority of the people at the reception and one that would also fit into my wedding colors (red, orange and purple). So, my husband and I did what any normal couple would do - we invited a couple of our close friends over and hosted a signature cocktail taste test. I came up with 3 recipes that I liked and we sat down, mixed them up, and gave them a try. The Caramel Apple Martini was the winner by a long shot, and I think you'll easily see why. In honor of my anniversary, I'm making it October's Mix of the Month. Enjoy!

2 oz vanilla vodka (or "whipped" vodka)

2 oz sour apple schnapps

1 oz buttershot liqeur

Healthy splash cranberry juice

 Pour all ingredients into shaker with ice and shake until frost begins to form on the outside.Pour into martini glasses.

I'm also including a couple wedding photos, in case you're interested. I'm feeling a little nostalgic ;)

Until next time...

Cheers!

Girl's Day: Origami Owl Jewelry Bar Party

Now that I'm in a home with much more space (MUCH more) and room to move around, I'm basically finding any and every excuse in the book to throw a party and have people over. As I've said before, there really isn't much in life that makes me happier than making my friends and family happy, and this is just one of the ways that I can do that!

On Sunday, I hosted an "Origami Owl" jewelry bar party for some of my friends and family members. If you've never heard about Origami Owl, you really should go check it out. They have the cutest stuff! We really enjoyed learning about the company and looking at all of the goodies. Their biggest seller is something called a "living locket," an "open" locket-type necklace that you can add a variety of charms to in order to represent things that you love and to tell your life story. It was a lot of fun hearing about the different pieces that each of the guests picked out for themselves. My friend JoLynn is the rep who helped me throw the party, and she did a fabulous job (she's pretty darn awesome, if I say so myself!). If you're interested, go check it out here (and tell her Cocktail Cutie sent you!). We had a lot of fun building our "living lockets" and trying on different necklace combinations. It was the perfect girl's day!

Aside from the jewelry bar, I wanted to make sure that I took care of my guests as far as food and drinks go, too - after all, I have a reputation to uphold! I spent a lot of time in my kitchen last weekend getting ready for the party, and I enjoyed every minute of it. Here's a little taste of the menu I prepared for my guests...and some of the recipes, too!

             Hors d'oeuvres                          Sweets                                                     Drinks
        Cucumber-Dill Toasts           Pumpkin Spice Cookies                            Pink Moscato Champagne
        Chicken Salad Cups                  Spice Cupcakes                                            Riesling
        Avocado Deviled Eggs               Lemon Bars                                       Raspberry Limeade Punch
        Prosciutto Purses                     Pumpkin Roll*
        Caprese Salad Skewers   
        Mini Quiches (Variety)
        Sausage Balls*
        Cheese Plate

*Not pictured - thanks so much to my mother-in-law and sister-in-law for sharing these goodies with the group!

Now, I cheated a bit, I'll admit. I used boxed mixes for the sweets. Yep, that's right, I have to thank Betty Crocker for those. However, I did mix everything, bake everything and frost everything myself. So, I'm doing better. I'm still an amateur when it comes to baking, and I'm not ashamed to admit it! Really though, those pumpkin spice cookies are pretty amazing...and I don't even like sweet stuff, so you know that's saying a lot.

I also cheated on the mini quiches, as those were kind of a last minute buy while I was grocery shopping. Apparently I just thought I needed one more item. So, they were there and I bought them. To be honest, they weren't a big hit. I probably wouldn't spend the money again.

Anyway, I'll stop blabbing and give you what you really want - the recipes! Please let me know if you have any questions and I will be glad to help. ENJOY!

Cucumber-Dill Toasts 

1 8oz package cream cheese, softened

1 package dry Italian-style salad dressing

1/2 cup mayo        

1 french baguette, cut into 1/2 inch circles

1 english cucumber, sliced

Dried dill weed

Pre-heat oven to 350 degrees and toast baguette rounds. Very thinly slice cucumber. In a medium bowl, combine cream cheese, italian-style salad dressing and mayo. Spread on baguette toast and top with slice of cucumber. Sprinkle with dill.

Chicken Salad Cups

1/2 cup mayo

1 tbs lemon juice

1/4 tsp ground black pepper

1/2 tsp garlic powder

1/8 tsp salt

1 stalk celery, chopped

2 cups shredded rotisserie chicken

1 container frozen mini fillo cups

Thaw frozen fillo cups as instructed on package. Combine remaining ingredients in a medium bowl until mixed well. Spoon chicken salad mixture into fillo cups and serve immediately.

Avocado Deviled Eggs

12 eggs

1/2 cup mayo

1 tbs dijon mustard

1 tsp caper juice

1/8 tsp ground black pepper

1 dash bottled hot pepper sauce (like Texas Pete)

1 avocado, halved, pitted and cubed

Chives (optional)

Place eggs in a single layer in a Dutch oven. Add enough cold water to cover eggs by at least 1 inch. Bring to a rapid boil over high heat. Remove from heat and cover, allow to sit for 15 minutes. Drain and run cold water over eggs. Allow eggs to cool before peeling. 

Once peeled, cut eggs in half lengthwise. Remove yolks and place in large bowl. Put egg whites aside. Mash egg yolks with fork. Add mayo, mustard, caper juice, black pepper, and hot pepper sauce and stir to mix well. Spoon mixture into a ziploc bag and seal tightly.

Snip off a corner of the ziploc bag filled with the egg yolk mixture and pipe mixture into egg white. Top each with a piece of chopped avocado and garnish with snipped chives, if desired.

Prosciutto Purses

Thinly sliced prosciutto

Pre-sliced melon

Trim melon into bite-size cubes. Lay prosciutto slices on cutting board and place bite-size melon on top of the prosciutto. Cut prosciutto in a square around the melon piece, leaving enough room to wrap the melon on each side. Wrap up melon completely with prosciutto and secure with toothpick.

Caprese Salad Skewers

Grape tomatoes

Fresh Basil leaves

Marinated Mozzarella balls

Small wooden skewers

Black pepper

Balsamic vinegar (for drizzling, optional)

Slice grape tomatoes in half lengthwise. On each skewer, thread one grape tomato half, one mozzarella ball, another grape tomato half and half of a basil leaf. One skewers are completed, sprinkle with black pepper. Serve with balsamic vinegar, for drizzling.

Raspberry Limeade Punch

1 container frozen limeade, thawed

1 2-liter raspberry gingerale

2 cups pineapple juice

Lime, sliced

Add all ingredients to large punch bowl or beverage dispenser. Stir to mix well, and add lime slices. Serve over ice.

So there you have them! Plenty of hors d'oeuvres recipes (and a drink, too!) for the next get together you have at your own humble abode. A note on the cheese plate - I served havarti with dill, pepperjack and asiago (along with pepperoni and salami) because these cheese went well with the wines I was serving. If you decide to make your own cheese plate as well, think about the drinks you're planning on providing so that you are choosing the cheeses that will best compliment them. 

Until next time...

Cheers!

                                                     

Slow Cooker Special: Broccoli Cheese Chicken

Alright, I'll admit it. I've been seriously slacking on the blog here lately. Truth be told, I've been otherwise engaged in another project of mine, a young adult fiction novel that I've been writing for the past year or so (want a sneak peak? you can check out a couple pages here). The end is finally in view, and I'm under a self-imposed deadline of November 3rd to finish the first draft...so I've pretty much been dedicating as much of my free time as possible to meeting that goal and getting it done! In the meantime, though, that unfortunately means that I haven't had as much time to spend here with you. I'm sorry for that, and I hope you'll understand and forgive me.

Today's recipe is one I threw together with pantry ingredients that I had lying around. With my nose constantly in my keyboard trying to wrap up all of loose ends for my novel, I've even slacked on my weekly menu-making and Sunday grocery store trip. But, a girl (and her husband)'s got to eat, so I did my best with what I had on hand. It worked out really well, and that's why I'm sharing it with you. Got a lot on your plate like I do (pun somewhat intended...;))? You'll love this recipe. It's another one of those super easy slow cooker meals that we ALL need in our recipe boxes. I served it with whole white potatoes and green beans, but you can use whatever side you want. Or, add some rice to the slow cooker during the last 30 minutes of cooking to make the main dish itself more filling and substantial. Have fun with it!

4 skinless, boneless chicken breasts

1 can broccoli cheese soup

1 can cream of onion soup

1 can milk (use one of the empty soup cans to measure)

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried basil

1/2 tsp garlic powder

Place chicken breasts in the slow cooker. In a separate bowl, mix remaining ingredients until well-blended. Pour over chicken breasts. Cook on high for 1 hour, then reduce heat to low and cook for 4-5 hours more.

This recipe will serve 4. I hope you enjoy :)

Until next time...

Cheers!

Weeknight Bites: Chicken and Prosciutto Salad with Asiago

October is my favorite month for a few reasons. For one, it's the month when the leaves on the trees really start to change (at least here in Georgia), and the world just kind of looks...magical. I love that. I also love the cool, crisp air of the mornings and the chill that sets in after the sun goes down. Then we have Halloween, which is one of my very favorite holidays, again falling in October. Both my dad and my brother have birthdays this month. And, last but absolutely not least, my husband and I celebrate our anniversary. See why I love October so much?

For our anniversary, the hubby and I are taking a trip back to the Bahamas, where we went on our honeymoon two years ago. We enjoyed our time there so much that when we started thinking about taking a trip this year it wasn't too hard to decide where we wanted to go. We'll be staying at Atlantis, though this time we're keeping our budget in mind a little bit more than we did before; last time we stayed at The Cove (which, by the way, was beautiful and I would recommend to anyone going there for a special occasion! it's completely worth it), but this time we're staying at the Royal Towers - which is that big building you see on all of their commercials. Woo!! 17 days and counting until we're on our way!

With a little more than two weeks before we head out, I'm locking myself down on diet and drinks (I know I'm not the only woman in the world who does this) to make sure I feel at least somewhat confident in a bathing suit, considering the fact that I don't normally have to wear one this time of year. So, I've been scouring the pages of Cooking Light to find delicious and nutritious meals to make between now and then. I think the hardest thing for me is to reign in my take-out lunches, but with a dinner like this I can *almost* afford to eat poorly one meal of the day. This salad incorporates 2 of my absolute favorite ingredients (asiago cheese and prosciutto) and is super light and yummy! The rotisserie chicken makes this so easy to make during the week, and the homemade croutons don't disappoint.

2 slices sourdough bread, cut into 1/2-inch cubes

Canola cooking spray

1/2 tsp dried basil

1/8 tsp garlic powder

3 tbs EVOO

2 oz very thin slices prosciutto, chopped

2 tbs fresh lemon juice

1/4 tsp salt

2 (5-oz) packages baby arugula (or use mixed greens - as shown in picture)

1 1/2 ounce Asiago cheese, shaved

6 oz shredded skinless, boneless rotisserie chicken breast

Preheat oven to 425 degrees. Place bread cubes on a baking sheet and coat with cooking spray. Sprinkle with basil and garlic powder and toss to coast. Place in preheated oven and bake for 8 minutes or until crisp.

Heat a large nonstick skillet over medium-high heat and add 1 tbs oil to pan, swirling to coat. Add prosciutto and saute 4 minutes or until prosciutto is crisp. Drain on paper towels.

Combine 2 tbs plus 2 tsp olive oil, lemon juice, and salt in a small bowl and stir well. Place arugula or mixed greens and half of cheese in a large bowl. Add juice mixture and toss well to coat. Divide salad evenly among plates and add chicken, prosciutto, remaining cheese and croutons evenly among each serving.

This recipe will serve 6 two-cup portions or 4 larger servings. I'm also including the nutritional information below, in case you're interested.

Until next time....

Cheers!

Calories: 193

Fat: 11.5g (sat 2.9g, mono 5.8g, poly 1.3g)

Protein: 14.4g

Carb: 8.9g

Fiber: 1.5g

Chol: 37mg

Iron: 14mg

Sodium: 481mg

Calc: 142mg

*All nutritional information from Cooking Light Magazine, April 2012 

Slow Cooker Special: Poblano Jalapeno Chili

It's been a little while since my last post, but don't worry - I still have more slow cooker recipes to give you, even after September comes to an end! My life has been pretty crazy over the last couple of weeks, so I'm sorry for my brief absence. It seems like, lately, even fitting in sleep has been a chore!

Today's recipe is one that my husband and I like so much that we apparently wolfed it all down before I could take a picture. Oops. My mistake! While the meal finishes up in the slow cooker, you will need to put in a little extra effort on the front end (you'll see what I mean when you read the recipe - it's not too bad). This chili is perfect for game day or a relaxed weekend afternoon, and it makes enough that you'll have leftovers for one of those weeknights where heating up is about all you can/want to handle.

After all, isn't chili kind of the quintessential fall meal? It's great for serving guests, versatile depending on flavor preferences, and, generally speaking, it's easy to put together. There are a lot of ingredients in this particular recipe, but don't let that overwhelm you. The end result is truly delish, which makes the effort completely worth it. Thanks go out to Cooking Light for this one. I hope you enjoy it!

FYI - You won't need to finely chop any of the chiles or onion in this recipe - a rough chop will work just fine. 

Poblano-Jalapeno Chili

1 1/2 lbs ground beef

2 jalapeno peppers, seeded and chopped

1 tbs canola oil

3 cups chopped onion (1 large)

1 cup chopped, seeded poblano chile (2 large)

8 garlic cloves, minced

1 12-oz Mexican beer (like Corona)

1 tbs chili powder

1 1/2 tsp ground cumin

3/4 tsp kosher salt

2 1/2 cups lower-sodium marinara sauce

1 cup fat-free, lower-sodium chicken broth

2 15-oz cans kidney beans, rinsed and drained

1 14.5 oz can diced, fire-roasted tomatoes, undrained

3 oz sharp cheddar cheese, shredded*

1/2 cup light sour cream*

1/4 cup fresh cilantro leaves*

*optional

Heat a skillet over medium-high heat and add ground beef. Cook 10 minutes or until browned. Drain and remove from pan. Wipe pan clean.

Return pan to stovetop over medium-high heat. Add oil and swirl to coat. Add chopped jalapenos, garlic, onion and poblano and saute 10 minutes. Add beer, scraping the pan to loosen browned bits. Cook for 12 minutes (liquid should evaporate by half). Add chili powder, cumin and salt and cook for 1 minute, stirring frequently.

Add beef, chile-onion mixture, marinara, broth, beans and tomatoes to the slow cooker. Cook on low for 3 hours. Serve with cheese, sour cream and cilantro, if desired.

Until next time...

Cheers!

Slow Cooker Special: Pizza Pasta

Remember Jack? That little kid who lives inside me and begs for junk food every chance he gets (if you have no idea what I'm talking about, you can read about him here)? Well, Jack loves me right about now, because last night I kicked my normal "Cooking Light" approach to dinner out the window and made a meal that most any kid will love.

Yes, it's important to eat healthy, but sometimes...well, come on. You just want to cheat. And if you ask me, cheating every now and then is absolutely acceptable. In fact, I encourage it (clearly, since I'm giving you this recipe!).

If you like pizza (and who doesn't?), you're going to LOVE this meal. It's so easy and delicious that you'll probably want to make it every night. Ok, not every night - but more often than you probably should.

True to form, I've included a spicy component in the dish; however, before you get scared, I do want to point out that the crushed red pepper you see in the ingredient list actually serves as more of a flavor infuser than an added blast of heat. If you really don't like spicy, you can leave it out - but if you're not afraid to try it, go ahead and make the recipe as is.

 1 lb uncooked macaroni (or any small pasta)

3 cups shredded mozzarella cheese, divided (2 cups and 1 cup)

2 10 oz jars pizza sauce 

1 can cream of mushroom soup

1/2 cup water

1 1/2 tsp crushed red pepper

1 tsp italian seasoning

pepperoni (use your own discretion)

Add uncooked pasta, 1 cup mozzarella cheese, pizza sauce, soup, water, crushed red pepper, italian seasoning and pepperoni to slow cooker and stir to mix well. Cook on low for 3 1/2 hours.

Add 2 cups mozzarella cheese to cover the top of the pasta (do not stir) and top with additional pepperoni. Cook for another 30 minutes on low until cheese is melted.

Just like pizza, this pasta is also versatile when it comes to the flavors that you like. This is essentially a base recipe for the pasta, so feel free to add any of your favorite pizza ingredients - black olives, onions, green peppers, sausage, etc. Don't worry about cooking the pasta before you put it in the Crockpot - it will cook on it's own with the sauce, soup and water. 

Until next time...

Cheers!

Mix of the Month: (Slow Cooker) Spiced Apple Cider

Yesterday was such an unbelievably beautiful day that I found myself wishing I could leave the office early to go home, sit on my deck with a great book and just enjoy the weather. Instead, I settled for going out to lunch with some of my girlfriends from work. My one hour trip to the world outside of the office was so fantastic that, on my way home last night, I made the decision to whip up a batch of hot spiced apple cider and spend the evening on the porch. What a great idea! This cider is spiced perfectly, smells great, and will warm you right down to your bones. You get a little extra zing from the rum, but don't worry - it's the perfect amount for a relaxing, smooth drink to sip on while enjoying your fall evening.

And, on top of being a great fall drink, this mix of the month also fits in perfectly with Slow Cooker September! I promised you nothing but slow cooker recipes, didn't I?

4 cups apple juice

1/2 cup Captain Morgan spiced rum (or your favorite brand)

1/4 tsp ground ginger

1 tsp ground cinnamon

1 tsp allspice

1/4 tsp ground cloves

1/4 tsp pumpkin pie spice

1/2 orange, sliced (keep remaining orange for adding slices as garnish)

Add apple juice, rum and spices to a small slow cooker (I use my 2 qt. version for this). Stir to blend spices and add oranges. Heat on low for 3 hours or high for 1 1/2 hours. Serve hot, with small slices of orange for garnish if desired.

Note: You'll find that if you follow the recipe exactly (with all of the spices free-flowing), they won't dissolve in the liquid; instead, they'll settle at the bottom of your Crockpot (or, once served, your cup). This didn't bother me, but if it's less than desirable for you there are ways around it. If you have a tea ball, you can use this to infuse the spices into the mixture (just add the spices to the ball and add it to the mixture while it cooks). Or, if you don't, strain the liquid through a coffee filter as you pour it into your cup; this should filter out the majority of the spices.

Until next time...

Enjoy!

Slow Cooker Special: Hearty Chicken Noodle Soup

Just out of curiosity, I'd like to know what each of you thought when you read the title to today's blog. I wouldn't be surprised if many of you looked at this post and thought "Chicken noodle soup? I can only eat that when I'm sick."

Ok, ok. It's kind of true. What do we eat when we have the flu? Chicken noodle soup, of course. When it comes to feeling under the weather, this dish is a key factor for recovery.

But what about the REST of the time? Unfortunately, I know several people who can't (or won't) eat things that they directly associate with illness. Even asking about particular dishes usually results in a disgusted face and a firm "no, thank you" head shake. This is especially true of today's soup variety. Let's face it: of all the soups out there, chicken noodle gets a bad rap.

For round three of Slow Cooker September, I'm sharing a recipe that I hope will change your mind about this "only when I'm sick" soup. This version is so hearty and flavorful that it truly trumps the watered-down, bland mess that comes out of the can. In fact, you might even find that it rivals some of your favorite comfort foods.

3 boneless chicken breasts

1 bag frozen mirepoix soup mix

1 tsp seasoning salt

1 1/2 tsp salt

1/2 tsp black pepper

1 tbs dried parsley flakes

1/2 tsp dried marjoram

1 bay leaf

6 cups chicken broth

2 cups water

2 cups wide egg noodles (uncooked)

Add chicken to bottom of slow cooker and cover with frozen vegetables. Add spices and top with chicken broth and water. Cook on low for 6 1/2 hours. 

After 6 1/2 hours, remove bay leaf and shred chicken breasts finely with a fork. Add 2 cups egg noodles and stir to cover with liquid. Cook on low for an additional 20 minutes or until noodles are tender. If noodles need to be cooked longer, check for doneness every 10 minutes until ready.

Here's to making chicken noodle soup an enjoyable dish - even when you're NOT sick!

Until next time...

Cheers!

Slow Cooker Special: Pot Roast

I think it's probably safe to say that we all have a favorite meal as a kid, something that we like so much that we beg our parents to make it over and over again without ever getting sick of it. Those meals can become a source of nostalgia once we get older and move out on our own because, let's face it, no one can ever make that recipe quite as perfectly as our parents did/do. Growing up, there were a few meals my mom made in regular rotation that I absolutely had to have once I left the house, and today's recipe happens to be one of them.

I can't picture doing an entire month of slow cooker recipes without sharing one for pot roast. It just wouldn't be right. So...here you go. This one is simple, requires minimal ingredients and will put a smile on the face of everyone who eats it. I promise.

As usual, this recipe includes an ingredient that can make this meal spicy or mild, depending on how much you use. I'll leave that part up to you.

2 cans whole tomatoes in juice

2 cans whole white potatoes, drained

1 large onion, sliced

3lb. pot or oven roast

McCormick "Grill Mates" Spicy Montreal Steak Seasoning*

*to taste

Place sliced onion in bottom of slow cooker and season with Spicy Montreal Steak Seasoning. Add pot or oven roast, tomatoes with juice and potatoes. Season with Spicy Montreal Steak Seasoning. Cook on low for 10 hours.

If you hadn't guessed, the spicy steak seasoning is the component of this dish that will take it from mild to spicy. Both ways are really delicious! I would suggest using at least a healthy 1/3 cup of the seasoning all over the roast and veggies to really add some flavor, but feel free to play with the ratios to fit your tastes. I usually serve with white rice, but my husband likes it by itself. It all depends on what you like!

Stay tuned for more slow cooker recipes in the month of September!

Until next time...

Cheers!

Slow Cooker Special: Buffalo Chicken Sliders

September is here, and I couldn't be happier. I've been chomping at the bit in anticipation of Fall and all of the wonderful things that come with it - if you couldn't tell from my last post. I'm even more excited about it because I've declared this month "Slow Cooker" month, meaning that everything I'm cooking is coming from my best friend, the Crockpot. To me, this means that the meals I cook this month won't just be easy; they'll be affordable, too. And, like most everything that comes out of the slow cooker, they will be absolutely delicious.

You can't see it, but I'm doing a happy dance. Seriously.

Tonight's recipe is not only a great dinner dish for you and your family - it also doubles as a perfect party plate for football season. Plus, it's versatile! Keep it simple with ranch or bleu cheese dressing or dress it up with tomatoes and lettuce if you'd like. Either way, this chicken comes out so tender and delicious that whoever is eating it will most definitely be back for seconds.

4 boneless, skinless chicken breasts

1/2 packet dry ranch dressing mix

1 bottle buffalo sauce

2 tbs butter

Slider buns

Ranch/bleu cheese dressing, lettuce, tomato*

Place chicken breasts in slow cooker and sprinkle ranch dressing mix on top. Add 3/4 bottle buffalo sauce and cook on low for 7 hours. After 7 hours, add butter and shred chicken. Allow to cook for 10 more minutes and serve on slider buns. *Dress with optional toppings.

This recipe will serve six, so if you're planning on having more you'll want to increase the ratios as necessary. Keep in mind that these can be quite spicy, considering the fact that the chicken is cooking in the sauce all day - you may want to cook the chicken in a "milder" buffalo sauce and keep a spicier version on hand for those who like a "kick."

Until next time...

Cheers!

Grill It!: Paella with Chicken and Shrimp

Well, tomorrow is the last day of August. That's right - when we wake up on Saturday, it will be September. Already! I can't believe how fast this year has gone by. I can't lie and say I'm not excited by the first signs of Fall; it's my favorite season, after all. There's just something cozy about it: the crisp, clean smell of the air, the deep, rich colors that come with the changing of the leaves, the pumpkin spice lattes (and beers, and, okay, pie - if you like that kind of thing). I love it.

That being said, I will be a little sad to see Summer go. Today I'm giving you a recipe prepared with the quintessential summertime cooking tool (aka the grill)...with a little taste of Autumn. With the ease that comes with cooking on the grill, this dish can't get much simpler to prepare - kind of like the lazy days of Summer; its flavors, however, are complex and vibrant, just like the colors of Fall.

Paella with Chicken & Shrimp

 1 cup uncooked Spanish rice mix

1 1/4 cups chicken broth

6 peeled large shrimp

4 chicken breast halves

1/4 cup pimiento-stuffed olives

1/4 cup roasted red pepper strips

1/2 tsp paprika

Olive oil 

Pepper

Large disposable pie pan

Aluminum foil 

Combine first 9 ingredients in large, disposable pie pan and seal the pan in foil. Grill over medium-high heat for 30 minutes. Remove from grill and allow 5 minutes before removing foil (carefully!) and serving.
 

Enjoy! Until next time...

Cheers!

*Like easy slow cooker recipes? "Slow Cooker September" starts next week! Tune in for fabulous recipes - I'll be posting nothing but crockpot fixin's for the entire month!

Weeknight Bites: Mexican Lasagna

Call me crazy, but I've never really been a fan of traditional lasagna. I don't really know why, either...it's not like I'm repulsed by any of the ingredients or even that I don't like the flavors that are combined to make it. For whatever reason, I just don't love it. I never have.

I do, however, like the idea of lasagna. For one thing, it's a great "one-dish" meal, heavy enough to be served on its own and still fill you up; for another, it's well-known for being wonderfully re-heatable...so unless you're feeding an army, you'll have enough to serve it again another night of the week. These two little tidbits alone were enough to put me on the search for a lasagna recipe that I could get excited about, and after several tries (some semi-hits, others big-time misses), I found it. To some of you, "mexican lasagna" might sound weird and even wrong, but I'm telling you - if you don't try it, you're missing out.

Mexican Lasagna

1 lb ground beef

1 medium onion, chopped

1/4 cup cilantro, chopped

2 tbs chili powder

1/2 tsp cayenne pepper

8 oz lasagna noodles, cooked

1 jar (24 oz) salsa

2 cups ricotta cheese

Shredded Monterey Jack cheese

Shredded Pepper Jack cheese

Preheat oven to 350 degrees.

Saute beef in skillet with onion, chili powder, cilantro and cayenne pepper until meat is brown. Set aside.

Line ungreased lasagna dish with 5 cooked lasagna noodles. Top with 3/4 cup meat mixture, 1 cup ricotta cheese and 1 cup salsa. Cover with 5 remaining lasagna noodles and repeat with meat mixture, ricotta cheese and salsa. Top with shredded cheeses until well-covered. Bake in pre-heated oven for 35 minutes. Cool for 10 minutes prior to cutting.

Recently, I gave you some tips on how to stay on a budget while still eating well. Remember my tip about loving leftovers? This recipe will make plenty of food to have several "next-day" servings.

Until next time...

Cheers!

Party Plates: Homemade "Confetti" Salsa

This is the first year that my husband and I have had the opportunity to grow vegetables on our own, and we started with a small (well, it WAS small) yellow pear tomato plant given to us as a gift from my mother-in-law. Little did I know that the baby she gave us would soon turn into a rather large plant - with a rather bountiful yield of tomatoes! I wish I'd taken a picture of the bowl-full that I had sitting on my counter before I used them in today's recipe, but let's just say that when the girls at work decided to have a "girl's day" at the lake, I was more than happy to volunteer to make this dish. There's no way I could have eaten them all by myself before they went bad!

I call this "confetti" salsa because that's exactly what I thought about when I saw all of the beautiful colors of the ingredients mixed together in my food processor. It was literally a smorgasbord of yellows, reds and greens. Awesome! So, here you have it - the aptly named "confetti" salsa. If you don't have pear tomatoes, you can use all grape tomatoes. The result won't be quite as colorful, but it will still taste fantastic!

Homemade "Confetti" Salsa

1 1/2 cups grape or pear tomatoes (or a mix of the two), seeded and chopped, divided

1/2 small red onion, diced

1 jalapeno, seeded and chopped

3 cloves garlic, minced

1/4 cup cilantro

1/2 tsp kosher salt

1 lime

Add 1 cup tomatoes, red onion, jalapeno, garlic, cilantro, and salt to food processor. Add the juice of the lime. Process briefly, pulsing four or five times to finely chop/dice all ingredients. Transfer to small serving bowl. Add 1/2 cup chopped tomatoes and stir well. Cover and chill in refrigerator for 1 hour or overnight.

This salsa is mild, though you can spice it up by swapping out the jalapeno for a habanero, if you'd like. I should say that it is quite garliky (yep, you'll smell it as soon as you uncover it!), so if it's too much you can always reduce the amount you add. 

Until next time...

Cheers!



Date Night: Baked Chicken Roulade

Well, Monday has come to an end. That means tomorrow is Tuesday, which bums me out just a little bit. Tuesdays are always the hardest day of the week for me. Think about it - what's special about Tuesday? Sure, Monday kinda stinks because the weekend is over and we're back in the office (or back to doing whatever it is we're obligated to do during the week), but at least we're somewhat refreshed from our two days off. Wednesday is hump day, so once it's over we can rejoice that we're more than halfway through the week...and that much closer to Saturday. Thursday is, well, the day before Friday...and we're all thankful for Friday. What does Tuesday really bring us? What can we look forward to when we look at the calendar and see that it's...ugh, only TUESDAY?

Well, I've got an idea. Why not make Tuesday night an almost-middle-of-the-week treat? Make it date night! And no, I don't mean that you'll need to spend hours in the kitchen just to make a meal that you'll be way too tired to enjoy. Believe it or not, there are plenty of recipes that look like they took all day but require under an hour to prepare, cook and get on the table. Today's recipe comes from Southern Living's March 2012 edition, and it is a huge hit with my husband. I follow the recipe exactly and keep the extra for leftovers. It works perfectly! I've already given you the recipe for the roasted red potatoes that I paired with the chicken in the picture below, and you can find it here. The whole dish takes me roughly 50 minutes from start to finish!

Baked Chicken Roulade

  4 boneless chicken breasts

1/2 tsp pepper

1/4 tsp salt

1 (5 oz) package fresh baby spinach

4 garlic cloves, minced and divided

2 tsp olive oil

12 fresh asparagus spears

5 tbs butter, divided

2 tbsp olive oil

1 tbsp all-purpose flour

2 tbs dry white wine

3/4 cup chicken broth

1 tsp fresh lemon juice

1 tbs parsley flakes

2 tbs drained capers

Toothpicks

Preheat oven to 425 degrees. Place chicken between two sheets of plastic wrap and flatten with meat mallet. Sprinkle with salt and pepper. 

Saute spinach and 2 minced garlic cloves in 2 tsp hot oil in a large ovenproof skillet over medium heat 1 minute or until the spinach starts to wilt. Transfer the mixture to a plate and wipe skillet clean.

Spoon the spinach mixture over each breast, leaving a 1/2-inch border around the edges. Top with 3 spears of asparagus per chicken breast and roll up. Secure with toothpicks. 

Melt 3 tbs butter with 2 tbs olive oil in skillet over medium-high heat and add chicken. Cook 7 minutes, turning to brown on all sides. Transfer the skillet to the oven and bake for 15 minutes. Transfer to a platter and tent with aluminum foil to keep warm. 

Melt remaining 2 tbs butter in skillet over medium-high heat and add remaining garlic. Saute 1 1/2 minutes. Whisk in flour and cook 1 minute. Add white wine, stirring constantly for one minute. Whisk in chicken broth and lemon juice and cook for 2 minutes or until thickened. Stir in capers and parsley and spoon sauce over chicken. Serve immediately.

Happy to see how easy this fabulous dish really is? Surprise your significant other with this date-night worthy meal and make your Tuesday night a great night!

Until next time...

Cheers!

Weeknight Bites: Slow Cooker Tex Mex Chicken

I'll admit it: I'm addicted to my slow cooker. 100% addicted. I don't even think a 12-step program could help me get over it, and to be honest with you? I don't want to! Crockpot cooking has become one of my absolute favorite ways to make weeknight meals. I don't think I have to tell you why. It's amazing!

For awhile, I really only knew one or two recipes to make in the slow cooker. I wasn't allowing it to live up to its full potential (because you can only eat pot roast or pulled pork over and over again before it's just not "Man, this is soooo good," status anymore - our tastebuds need some variety!). Anyway, the point is, I've basically made it my mission to find as many awesome crockpot recipes as my recipe box can handle. I've already shared a couple with you, and I'll share more as I discover them so you can enjoy them, too. After all, that's what I'm here for!

Today's recipe is for a dish so flavorful you'll be surprised at the minimal number of ingredients it requires. Give it a try! You'll want to use at least a 5 qt crockpot if you make it as written.

Slow Cooker Tex Mex Chicken

6 bonless, skinless chicken breasts

 1 15 oz can of black beans, rinsed and drained

2 cans corn, drained

1 15 oz jar chunky salsa

1 cup shredded cheddar cheese*

Add black beans, corn and 1/2 cup of salsa to crockpot, stirring to mix. Place chicken breasts on top of bean and corn mixture. Pour remaining salsa on top of chicken and cook on low for 8-10 hours.

Add cheese and cook for 5 minutes, or until melted. Enjoy!

*I used cheddar in the above photo, but you can also use monterey jack or "taco blend" cheese for this dish.

So there you have it! Another fabulous slow cooker meal for your repertoire. If you don't already have a crockpot, you're missing out - go get one already!

Until next time...

Cheers!

Snack Pack: Homemade Spicy Garlic Pickles

I've noticed over the years that I tend to get hungry at particular times of the day. I'll just be hanging out, doing my thing, and all of a sudden my stomach will start talking to me. One of my closest friends has a theory, and I'm very much inclined to agree with her - we (along with many of our co-workers and friends) each have a chubby little kid living inside of us urging us to eat poorly...and to do it a lot. I've named mine Jack ,and I blame him on all of my not-so-healthy food choices. For some reason when the clock strikes 11 am or 5 pm (and sometimes even 9 pm), he really starts yappin'...and he never wants anything that even remotely fits the definition of "healthy."

However, when I made the gem of a recipe I'm going to give you today, Jack changed his tune a little bit. Normally, he wants cheese dip and chips, or cheez-its, or cajun boiled peanuts or any number of goodies that a little kid might want. Until now. Who knew that a pickle could be so fantastic? So flavorful? And...so easy?!

Yep, that's right. I don't have the patience to can, so I really needed a recipe that would allow me to by-pass that process all together. I did a good bit of reading, looked over quite a few recipes, and came up with this super yummy snack that requires little to no work. Little effort, great reward. And that little kid inside of you will love them!

Homemade Spicy Garlic Pickles

3 small cucumbers, quartered

5 fresh dill sprigs

4 garlic cloves, sliced

1/2 cup distilled white vinegar

1 1/4 cup water

1 tbs salt

1/4 tsp sugar

1/2 tsp dill seed

1/2 tsp mustard seed

1/2 tsp coriander seed

1/2 tsp crushed red pepper flakes

1/2 tsp celery seed

1 tsp peppercorns

1 qt jar with sealable top

Combine water, vinegar, salt and sugar together until salt and sugar dissolve. Pack cucumbers into canning jar and place dill sprigs in spaces in between the cucumber slices. Add garlic cloves and spices and add water/vinegar mix until jar is filled to the top. Seal the top of the jar and turn upside down once to mix spices throughout. Place in refrigerator for 24 hours, and enjoy!

These pickles will last up to two weeks in your fridge. If you don't like spice, eliminate the red pepper flakes and peppercorns. You'll still get the garlic flavor without so much of the spice.

Of course, special thanks to Mary Katherine Mitchell for introducing the theory that has led to the creation of Jack, Gordon, Igor, Lucy and all of our other friends!

Until next time...

Cheers!

Super Side: Cajun Asparagus

When I was younger, I hated asparagus. With a passion. I'll never forget the night that my poor Mom spent way too long in the kitchen making a dish that the rest of my family ended up hating...Ham and Asparagus Casserole. Blah. None of us liked it, though looking back on it now I wish I'd been a little more discrete in my disgust (sorry, Mom). That was my first taste of the stuff, and while I don't think I found it as gross as I did lima beans (which I STILL hate and probably always will) or peas, I also wasn't overly thrilled with the idea of eating it again. My, how things change.

Fast forward a decade and a half or so, add in a more sophisticated palette and an affinity for food that I didn't have when I was a kid and, voila - I am now a huge asparagus fan. Alright, so it makes your pee smell bad...yep, I said it (most of you were thinking it anyway)...but so what? It's so yummy that I don't really care. AND, it's really versatile - there are several different ways it can be prepared, and plenty of flavor combincations that work really well. Like the roasted red potatoes I gave you here, it's just as natural to serve this vegetable with a casual dish as it is to add it to a fancy date night dinner. I've already given you a fancy way to prepare it (check it out as a date night side item here), so today I thought I'd show you how you can dress it down. Yes, it's a spicy recipe; however, this side is just as good if you omit the cajun seasoning, which will eliminate the spice factor for all of you who don't like the heat.

Cajun Asparagus

14 asparagus stems, white ends trimmed

1 1/2 tbs olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 tsp cajun seasoning

Ziploc bag

Preheat oven to 400 degrees. Place asparagus in ziploc bag and add olive oil, salt, black pepper and cajun seasoning. Toss to coat asparagus entirely with oil. Place in refrigerator while oven preheats. 

Add asparagus to lightly greased baking pan and cook in preheated oven for 15-20 minutes. Serve immediately. This recipe makes 2 servings, so double it if you're planning on four.

Until next time...

Cheers!

The Cocktail Cutie Guide to Eating Fabulously...On a Budget.

I haven't always known how to shop smart when it comes to groceries. For years, I just went shopping - no list, no menu, no plan whatsoever. I'm also pretty darn confident that half of the time, I went to the grocery store hungry (which, of course, you should never, ever do).

Right after I left college, I had no clue how to cook or even where to start. I bought a lot of pre-made boxed dinners (or those frozen, make-in-one-skillet deals), frozen pizzas and "no-cook" items and called it a day. Eventually, I decided to branch out and at least try to make something different; let's face it, there are only so many times you can eat "Chicken and Dumplings" from a box before you just need a change. So I began looking up recipes online and buying "value" cookbooks from Barnes & Noble, scouring through different recipe sites and the pages of those books until I found dishes I wanted to try. I wasn't very confident in my cooking skills back then, so I'd find one recipe that I thought sounded good (but easy) and take my chances, keeping a back-up box of Kraft Macaroni and Cheese just in case I somehow messed it up. Hey, we all have to start somewhere.

As time went on, I began to try more recipes. I would print out the ingredients needed for each dish and bring the list with me to the grocery store on my way home from work...where I would promptly add way too many "off the list" items that I didn't need. This became a daily routine until, eventually, I came to the realization that I was spending so much on unnecessary junk that I was going to go broke. I had to make a change to my shopping routine. Now, I've got a method that works wonderfully, and I thought I'd take some time to share it with you. Here's what I do:

1) Shop the sales. My grocer's weekly ad comes out every Sunday, and it has become my routine to check it each week to see what's on sale. This helps me with step #2, because I can plan a menu around what's going to give me the biggest bang for my buck. I am a big fan of mixing and matching "4 for" or even "10 for" deals; just be careful to only buy what you'll really use. It's not a "deal" if the food just sits in your pantry or fridge until it goes bad.

2) Make a menu. This is absolutely the most important step to avoiding all of those "extra" items that we convince ourselves we have to have while we're shopping, especially if we make the mistake of going before we have the chance to grab our afternoon snacks. I sit down every Sunday and make a menu of the dishes that I want to serve throughout the week, accounting for lunches and breakfast items as well. One of my tricks is to consider utilizing the same ingredient several times in multiple dishes; this will not only save you money, but will ensure that none of the food you buy goes to waste. This is true even of more expensive ingredients; take asparagus, for example. It isn't cheap, and comes in large bundles that you more than likely won't entirely use when making a 4-serving side dish. However, planning properly to use this ingredient in several dishes (whether as a side or as a component of the main entree) will allow you to use everything that you've purchased.

Once you've made your menu, make a list. Check your pantry and fridge for items that you already have (and therefore won't need to buy) and remember to make note of the quantities that you'll need for each ingredient. While making my list, I also take a look at the available snack foods in our inventory and any household items that we need so that I can add them to my list as well. Once at the store, stick to the list! Remember, you've accounted for everything you need. Don't give into the temptation to add items to your cart if you haven't already planned to buy them.

3) Learn to love leftovers. This last step is particularly applicable if you're normally cooking for one or two; recipes are generally written for a total of 4 servings, so unless you adjust the ingredient ratio for the amounts that you need you should end up with enough for more. For those of you who are "scared" of leftovers, don't be; I promise, there is nothing scary about pre-cooked, properly stored and refrigerated food. Of course, some recipes are better re-heated than others. If you're not a fan of leftovers, start off with a lasagna or casserole dish (like chicken tettrazini). These dishes are as good as if not better the second time around as they are the first time you make them, and are easily re-heated in your oven. This is also true of almost anything you make in a slow cooker (pot roast, pulled pork, etc). Think of it this way; let's say you spend $10 on a 2 lb pot roast and $3 on the vegetables to go with it. Throw all of your ingredients into the slow cooker and, if you're cooking for two, you've got at least 3 dinners (the initial dinner, followed by two rounds of leftovers). The total servings come to 6, making the cost of each plate only $2.17. If every night was like this, you'd only spend $65 a month on dinner. I don't know about you, but my husband and I easily spend that much on ONE dinner at a restaurant. Incorporating leftovers into your weekly menu is very similar to the tip I gave you in step #2 in regards to stretching your ingredients by utilizing them in more than one dish; the idea is to stretch not only the ingredients you buy, but the money you use to purchase them as well.

This month, I challenge you to set a monthly budget goal for groceries...and stick to it. The pointers I've given you should be a great start to helping you meet that goal and, ultimately, helping you put aside more of your hard-earned money to spend on other things...like vacation. Who can complain about that?

Good luck, and have fun shopping! Until next time...

Cheers!

Weeknight Bites: Spicy Macaroni and Cheese

There are times when, I'll admit, I'm just too busy to make it to the grocery store (or too lazy, depending on the circumstances). It's time like these when I put my cooking creativity to the test: take inventory of what I have in my pantry and come up with the tastiest combination I possibly can while still making something that will qualify as a meal. After all, it doesn't do me much good to come up with a great idea for an hors d'oeuvre made solely from pantry ingredients if I in fact need to make something that I can serve for dinner. This week I found myself in such a pickle, and I have to say that the recipe I came up with was so delicious that I'll be adding it to my regular rotation. This is comfort food for sure, and if you're looking for something simple yet filling, it's exactly what you need.

As always, I've made mine spicy because that's what we like in our household.However, I'll give you a couple pointers on toning it down, if spicy isn't your thing.

Spicy Macaroni and Cheese

 8 oz. uncooked elbow macaroni (or really, any "small" pasta that you like)

1 tbs unsalted butter

1 tbs all-purpose flour

2 cups pepperjack cheese*

1/4 tsp salt

1/4 tsp ground black pepper

1 cup milk

Cayenne pepper*

Parsley flakes (dried or fresh) for garnish

Cook macaroni as directed on package, set aside. Add 1 tbs butter to skillet and melt over medium-low heat; once melted, add flour and stir well to mix; cook for 1 1/2 minutes or until mixture smells "toasty." 

Remove the skillet from heat and slowly add milk, stirring constantly. Add salt and pepper to the mixture and stir to mix well.

Put skillet back on the heat (medium-low) and bring to a simmer (do not boil), stirring the entire time. Mixture will begin to thicken (this will take roughly 5 minutes, but may take a little less). Add cheese to the mixture and stir until melted. Remove from heat.

Toss cooked macaroni with cheese sauce, coating well. Serve in bowls and sprinkle with cayenne pepper and parsley flakes.

*Here are two instances where you can make take the spice in this dish down a notch. Instead of using pepperjack cheese, try a colby jack or cheddar. Use paprika in place of the cayenne pepper for a milder, smokier flavor.

This may not look or even sound like a ton of food, but don't be fooled by the fact that your serving sizes will look rather small. Trust me - it's really filling!  This recipe will serve 4.

Until next time...

Cheers!

Weeknight Bites: Dijon-Herb Chicken Kebabs with Lemon and Zucchini

Today I find myself sending a HUGE thank you to God for the absolutely beautiful day we've had here in Atlanta. The last couple of months have been brutally hot, and today gave us a break that I'm sure everyone appreciated. Don't get me wrong, I like summer...but this one has been relentless when it comes to the heat!

The weather outside today reminds me of the coming of Fall (though here in Georgia I still have quite a little while before this type of day becomes the norm). Upper 70's, light breeze, low humidity...this is about as close to perfect as it gets. Days like these are perfect for grilling and eating out, and I've got a great end-of-summer recipe for you to enjoy. I got this one from the June 2012 edition of Everyday with Rachael Ray (to which I am now happily subscribed!). Boy, is it yummy! Don't be afraid to add your own favorite veggies to the mix as well. For example, while the recipe doesn't call for it, squash would be a natural addition to this recipe. If you don't like red onion, you could use a milder vidalia instead.

Dijon-Herb Chicken Kebabs with Lemon and Zucchini

1/4 cup dijon mustard

1 tbsp. red wine vinegar

1 tsp. dried herbes de provence

1/4 cup olive oil

1 1/2 lbs skinless, boneless chicken breasts, cut into one-inch pieces

1 zucchini, halved and then cut lengthwise into one-inch sections

1 large red onion, halved crosswise, then cut lengthwise into one-inch sections

1 lemon, cut into 8 wedges

Salt and pepper

In a medium bowl, mix together the mustard, vinegar and herbs de provence. Whisk in 2 tbsp olive oil. Reserve 1 tbsp. marinade for veggies. 

Add the chicken to the bowl and coat well. Let marinate for 30 minutes or up to 12 hours. 

Preheat a gas grill to 400 degrees, or an indoor grill to medium high heat. Whisk 2 tbs olive oil and 1/8 tsp each salt and pepper into the reserved 1 tbsp. marinade. Add the zucchini and onion (and any other veggies you decide to use) to the mix and toss to coat.

Season chicken with 1/2 tsp each salt and pepper. Thread 1 piece chicken, 1 zucchini, one section of onion, one lemon wedge and a second piece of chicken onto a 12-inch skewer. Repeat with remaining veggies and chicken.

Add kebabs crosswise across the grate and cook for 5 minutes, covered. Turn the kebabs over and cook for another 5 minutes (covered), until meat is firm and browned all over.

There seem to be several steps to this recipe despite the fact that I've identified it as one of my "weeknight bites" dishes; however, I promise that this is a very easy dish to make during the week. You can make the marinade ahead of time to save some precious minutes if you'd like, and the rest is quick and simple! And, of course, it's not just for weeknights...obviously this is a great dish for entertaining on the weekends as well.

On top of that, I like the marinade in this recipe so much that I've used it over and over again with grilled or baked chicken breasts. It's a keeper!

Until next time...

Cheers!