Chicken & Avocado Taco Salad

In the last year or so, I became a huge fan of entrée salads. Since most of them are simple, quick and require little to no actual cooking, they are the perfect solution for weeknight dinners. This recipe is great for either lunch or dinner, and you can spice it up by adding some sliced jalapenos if you'd like.

Chicken & Avocado Taco Salad

Adapted from Cooking Light, Jan/Feb 2016

1 cup pico de gallo

4 tsp EVOO

1 bag pre-washed leafy romaine

2 cups shredded rotisserie chicken breast

2 avocados, peeled and cubed

Tortilla strips (for salads, such as Fresh Gourmet)

1 jalapeno, sliced (optional)

 

Mix 1/2 cup pico de gallo and EVOO in a mini food processor or blender. Pulse until smooth and set aside.

 

To serve, divide lettuce over plates. Top with chicken and avocado, then drizzle pureed pico de gallo over salad. Top with remaining pico, jalapenos (if using) and tortilla strips. Salt and pepper to taste.

 

Until next time...

 

Cheers!



Thai Steak Noodle Bowl

I mentioned in my blog the other day that I'm kind of on a "try new things in the kitchen" kick for 2016. I feel like I manage to incorporate a good variety into the meals I offer my family, but I can always do more. I love learning about new ingredients and new cooking techniques (and how to use them), and I really want to learn more about balance and nutrition in general. I'm looking forward to doing that this year.

Today's recipe includes an ingredient I'd never used before: red curry paste. I'm so glad I tried it! It smells SO good, for one, not to mention the vibrant color it added to this dish. Since the recipe doesn't call for a TON of the stuff, the overall flavor is mild (slightly, pleasantly spicy to me, while not spicy at all to my husband who loves ridiculously hot stuff and therefore thinks anything less than a ghost pepper carries no heat). You can find red curry paste on the international foods aisle, along with the coconut milk that's also called for in the recipe.

Thai Steak Noodle Bowl

Adapted from Cooking Light, Jan/Feb 2016

2 cups baby arugula

1 tbs lime juice

2 tsp sugar

1 tsp kosher salt

8 oz pad thai noodles (uncooked)

12 oz sirloin steak, sliced thinly

1 1/2 tsp canola oil

1/2 cup water

2 tbs red curry paste (I used Thai Kitchen brand)

1 13.5 oz can coconut milk

 

Mix arugula, 1 tsp lime juice, 1/2 tsp sugr and 1/2 tsp salt and toss well to coat. Set aside.

 

Prepare rice noodles as instructed on package. Set aside.

 

Sprinkle steak with 1/2 tsp sugar. Heat skillet over high heat and add oil, swirling to coat. Add steak and cook 2 minutes. Flip and cook an additional 30 seconds or until browned. Remove from pan and keep warm.

 

Add 1/2 cup water, curry paste and coconut milk, stirring well. Bring to a simmer, then reduce heat to low and simmer for 5 minutes. Stir in 2 tsp lime juice, 1 tsp sugar and 1/2 tsp salt.

 

To plate, divide noodles into four bowls, then add steak to each dish. Ladle broth over each serving and top with arugula. Sprinkle remaining salt over each bowl.

 

Until next time...

 

Cheers!

 





Mushroom & Chicken Marsala Bowls

So far in 2016, I've made it a point to try some new things in the kitchen. The other day, for example, I poached eggs for the very first time (they were perfect - I'm sure I won't be able to replicate that experience the next time I try, lol). Today's recipe includes an ingredient I've never tried before. That ingredient? Chicken thighs.

I've never made them myself, and I can't even be 100% confident that I've actually eaten them before, either. Perhaps unknowingly? Unintentionally? I just don't know. I do know, however, that my husband is extremely picky when it comes to chicken, and, because of that, I've always steered clear of recipes that call for chicken thighs in the past (or I made them anyway and simply subbed chicken breasts). Not this time, though. This time I figured, heck, why not try it? This recipe seemed like the perfect one to use as an experiment, seeing as how it calls for more mushrooms than it does chicken (and my husband loves mushrooms). I'm so glad we tried it. Not only was it good the first night I made it, it was also successful as leftovers, believe it or not. We'll definitely be making it again!

 

Mushroom & Chicken Marsala Bowls

Adapted from Cooking Light Jan/Feb 2016

 

2 1/2 tbs butter

1/2 cup uncooked quinoa, rinsed and drained

3/4 cup chicken stock

1 tsp kosher salt

1 1/2 tbs canola oil

1 package fresh baby spinach

8 oz sliced white mushrooms

8 oz skinless, boneless chicken thighs, cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 tbs chopped fresh thyme

4 garlic cloves, thinly sliced

1/2 cup dry Marsala wine

1 tsp Dijon mustard

1/4 black pepper

 

Melt 1 1/2 tsp butter in a small saucepan over medium-high heat. Add quinoa to pan and saute 3 minutes. Add 3/4 cup stock and bring to a boil. Cover and reduce heat. Simmer for 12 minutes or until liquid is absorbed. Remove from heat and let stand 10 minutes. Stir in 1/4 tsp salt.

 

Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan and swirl to coat. Add spinach and cook for 1 1/2 minutes or just until wilted. Remove and set aside.

 

Melt 1 1/2 tsp butter in pan and add 1 1/2 tsp oil. Swirl to coat. Add mushrooms and cook for 8 minutes, stirring to brown on all sides. Remove mushrooms and set aside.

 

Add remaining oil to pan and swirl to coat. Add chicken and saute 4 minutes, stirring to brown on all sides. Add shallots, thyme and garlic and saute for 1 1/2 minutes. Add wine and remaining chicken stock. Cook until liquid is reduced and becomes slightly syrupy, about 5 minutes. Remove from heat and add remaining butter, mustard, pepper and salt. Stir constantly until butter melts, then stir in mushrooms and spinach. Serve over quinoa.

 

Until next time...

 

Cheers!



Chicken & Bell Pepper Saute with Lemony Kale Quinoa

I can't really express how much I love cooking, especially when it comes to doing so for my family. There's just something about making a delicious, healthy dinner for my loved ones that makes me really happy.

More often than not, my husband will go out for eat for lunch during the work week; while there's nothing wrong with that (when I worked full-time, I needed that hour out of the office just to maintain my sanity, not even gonna lie about that), it's even more motivation for me to ensure that he has a home-cooked meal for dinner.

Tonight I'm giving you not one but two recipes, and I'm doing that because these two go SO darn well together. You certainly don't have to serve them that way, but I know you'll be happy if you do. We actually had this meal for dinner tonight, and I'm proud to tell you that, much like the Italian Turkey Orzo Soup I posted the other day, Zoey gobbled hers right up! She was a particularly big fan of the quinoa. That girl surprises me every day! 

These recipes both came from Cooking Light, though I've done a bit more "adapting" than normal just to suit our tastes. I hope you enjoy!

Chicken & Bell Pepper Saute

Adapted from Cooking Light, August 2014

 

1 tbs olive oil

1 lb chicken breasts, cut into bite size pieces

1/2 teaspoon black pepper

1/4 tsp kosher salt

1 cup sliced orange bell pepper

4 cloves garlic, minced

1/2 tsp dried oregano

1/4 cup low sodium chicken stock

1/4 cup pitted kalamata olives, sliced

1/4 cup crumbled feta cheese

 

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Season chicken with salt and pepper and add to skillet. Cook until done, about 7 minutes. Remove chicken from pan and add bell pepper, oregano and garlic. Saute for 2 minutes. Add chicken and stock and cook for 1 minute. Remove from heat and add olives. Stir. Transfer to serving bowl or onto plates and sprinkle with feta cheese.

 

 

Lemony Kale Quinoa

Adapted from Cooking Light, August 2014

 

1 cup of quinoa, rinsed and drained

1 1/4 cups water

2 tsp butter

1/4 tsp kosher salt

1 cup stemmed, chopped kale

2 tsp lemon juice

 

Add quinoa, water, butter and salt to a medium saucepan and bring to a boil. Cover and cook for 10 minutes or until liquid is absorbed and quinoa is tender. Combine quinoa, kale, and lemon juice in a medium bowl and toss to coat.

 

Until next time...

 

Cheers!

 



Italian Turkey and Orzo Soup

You may have looked at the title of today's blog and thought - really? Soup? Alright, I KNOW it's been ridiculously, uncomfortably hot lately (especially for those of us who are 28 weeks pregnant...not naming names or anything), but honestly I LOVE a good homemade soup - no matter what time of year it is. Maybe I'm weird. After all, I did get the recipe from the December 2014 edition of Cooking Light, so...there you go. Either way, I'm giving you the recipe today, and you can make it now or wait until there's a bit of a chill in the air to whip up a batch. Whatever works for you.

As many of you know, I have a toddler at home; if you know anything about toddlers, you might know that they can be a tad picky at times when it comes to food. Their "taste tolerance" level, if you will, can vary greatly over time (by the way, I'm not necessarily talking week to week or even day to day here - meal to meal anyone? Yep, it happens). That being said, I'm sure you can imagine my surprise when my daughter practically devoured the small portion of this soup that my husband shared with her the other night. I'd actually heated up leftover spaghetti and meatballs for her that night and didn't even bother serving her any of the soup because I figured there was just no way she'd go for it. Of course, I was wrong - she "asked" to try some of her dad's as he was eating it, and it was clear how much she liked it once she did.

At that point, I considered it a fluke...I thought that the only reason why she liked it was because her daddy was eating it. I just knew that if I tried to give it to her again, she'd reject it without so much as a "no-thank-you" bite.

Wrong, again. She LOVED it. It was the first thing she tasted on her plate, and the ONLY thing she completely finished (although she did do well with her peas, which made me quite happy). I couldn't believe it. You better believe I was doing a happy dance, a victory dance if you will. Hey - when you're a parent, it's the little things that count.

So here you go - a healthy, homemade, EASY soup recipe that I can officially say receives Zoey's stamp of approval. Now that's saying something.

By the way, the side salad shown below is a roasted grape and feta salad. It's AMAZING, and I'll be sharing the recipe with you later this week - so stay tuned.

Italian Turkey and Orzo Soup

Adapted from Cooking Light, December 2014

1 tbs olive oil

1 lb ground turkey (93% lean)

1 tbs chopped fresh oregano

4 ounces sliced mushrooms (I used a blend of cremini and shitake)

5 garlic cloves, chopped

3 cups chicken stock (I use Simple Truth Organic Low Sodium Chicken Broth)

2 cups water

1/2 tsp kosher salt

1/2 tsp crushed red pepper

1 can petite diced tomatoes, drained (I use the no salt added version)

3/4 cup uncooked orzo pasta

2 cups fresh baby spinach

1/2 tsp lemon juice

 

Heat a large pot over medium-high heat. Add oil and swirl to coat. Add turkey and cook for 6 minutes or until browned. Add oregano, mushrooms and garlic and saute for 5 minutes. Add stock, water, salt, red pepper and tomatoes. Bring to a boil and add orzo. Cook for 7 minutes. Add spinach and lemon juice and cook for 2 minutes. Serve.

 

Until next time...

 

Cheers!

 

 



Southwestern Beef Stroganoff

I'll be the first to admit that yes, I'm one of those people who regularly posts pictures of what I'm having for dinner on various social media sites. I'm well aware that some people find that (and, perhaps, therefore me) annoying, but to be quite honest I'm okay with that. I personally enjoy seeing what my friends are having for dinner - whether it's something that they have concocted in the comfort of their own kitchen or something they ordered at a restaurant. What can I say? I just love food.

Anyway, the point in telling you this is that I get a variety of responses to the pictures that I post - sometimes only one or two people will like them, while others are wildly popular from the get go. When the latter happens, I make a mental note to blog the recipe (usually as soon as I can) so other people can make it for themselves. Tonight's recipe is such a meal, and I hope you all enjoy it as much as we do here in my household. Not only is it super flavorful, it's one of the easiest dishes in my recipe box as well, making it a great weeknight dinner solution. I got this recipe from a Betty Crocker Pasta cookbook that I've had for years and it's been one of my favorites since the very first time I made it.

Sorry for the poor picture quality...I actually do HAVE a very nice camera now, but I was too lazy to pull it out the other night. At least I can admit it - right?

Southwestern Beef Stroganoff

1 lb ground beef

2 cups uncooked small pasta (I use shells, but you can use your favorite)

1 jar chunky salsa (16 oz)

1 cup water

1/2 cup sour cream

Salt to taste

 

Brown beef in a skillet; drain.

 

Combine beef, pasta, water and salsa in pot and heat to boiling. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes or until pasta is tender.

 

Add sour cream and cook just until hot.

 

 

Until next time...

 

Cheers!



Chicken Squares

There are certain dishes that were staples in our household when I was growing up, and, as I'm sure is true for most anyone, those particular dishes hold a very special place in my heart. I still love them like I always have, but now I may even love them more - both for the whole nostalgia thing and, most importantly, that I now get to prepare and enjoy them with my family now that I'm an adult. I can only hope that my daughter loves them as much as I do!

I've seen versions of today's recipe floating around the internet/on Pinterest, all with varying titles and preparations. None of them have been quite exactly the same as this one, though. It was one of my favorites as a kid and has actually become one of my husband's favorites now (which, of course, I LOVE). I've tried at least one variation of this (I used jalapeno cream cheese along with chopped tomatoes, onion and bell pepper, just as info), but I just can't stop coming back to the original. So, my dear friends, I give you: Chicken Squares. Simply amazing! I hope you enjoy.

Chicken Squares

3 oz cream cheese, softened

1 tbs milk

3 tbsp. margarine, melted

1 tbsp. chopped chives

2 cups cooked chicken, chopped (use a grocery rotisserie to save time!)

1/4 tsp salt

1/8 tsp pepper

1 tbsp. chopped pimentos (about 1 small jar)

1 8 oz can refrigerated crescent rolls

3/4 cup seasoned crushed croutons or crushed cheez-its

 

Preheat oven to 350 degrees. Blend softened cream cheese and two tbs melted margarine until smooth. Add cooked chicken, salt, pepper, milk, chives and pimento. Mix well.

 

Separate dinner rolls into 4 rectangles (so you'll have two rolls become one rectangle). Seal perforation. Spoon 1/2 cup chicken mixture onto the center of each rectangle. Pull the four corner of the dough to the center of the mixture to make a "pouch." Seal.

 

Brush tops with remaining 1 tbs melted margarine. Sprinkle crushed croutons/cheez-its over top. Bake in preheated oven for 20-25 minutes.

 

Until next time...

 

Cheers!



Spinach and Pancetta Stuffed Potatoes

Ever since I fell in love with the White BBQ Chicken Potatoes that I shared on this blog quite some time ago, I'm always intrigued by "stuffed potato" recipes. They're usually pretty simple and make great weeknight dinners due to their minimal effort and easy clean-up. Today's recipe is no exception. If you don't own a microwave, you can cook the potatoes in a 450 degree oven for 50 minutes and then follow the remaining instructions as written below.

 Spinach & Pancetta Stuffed Potatoes

Adapted from Cooking Light, September 2014

 

4 baking potatoes

2 tbs water

1 5oz bag baby spinach

3 tbs plain, fat-free Greek yogurt

1/4 tsp kosher salt

1/4 tsp black pepper

2 oz diced pancetta (such as Boar's Head)

1/2 cup cheddar cheese

1/4 cup chopped green onions

 

Pierce potatoes with a fork. Microwave at 14 minutes on high. Remove from microwave and cool for 10 minutes.

 

Meanwhile, in a large skillet, bring 2 tbs water to a simmer over medium-high heat. Add spinach to pan and cook for two minutes, stirring often until spinach wilts. Cool for 5 minutes, then squeeze out excess water by placing spinach in paper towel. Chop spinach.

 

Preheat broiler. Cut the top-third off of each potato (length-wise). Remove pulp from potato, leaving a small "shell" inside the skin. Combine the potato pulp, yogurt, salt, pepper, pancetta, cheese and spinach in a large bowl and stir well to combine. Evenly fill potatoes with mixture. Place potatoes on a baking sheet and broil in the oven for 1 minute. Top with green onions and serve.

 

Until next time...

 

Cheers!

Pierogy Wonton Soup

Hi there, Cocktail Cutie readers. It's been a long, long time! In the past oh, 6 months or so, a few major things have happened in my life - the most important of those things being, of course, that I had a baby! My husband and I very happily welcomed our first daughter, Zoey, into the world on December 11, 2013. She's all that we imagined and more, and we love her to the moon and back! Becoming a parent really is an amazing experience. I've had 9 weeks of maternity leave so far (out of a total twelve) to enjoy with her, and I have to say that I'm very much NOT ready to go back to work and lose the time I have with her day in and day out while on leave - I'm going to be one sad momma the first day (and likely all of the subsequent days) I have to return to real life. That being said, I'm going to be rearranging some of my priorities so that I can maximize the time I spend with my family during my free time...and I've thought a lot about what those changes mean.

I didn't want to completely give up on this blog, because I really do enjoy sharing great recipes with my friends and family. I don't, however, really have time to continue to maintain it or even write in it as extensively as I might like. At this point, I feel like I really need to focus on one writing "project" at a time. In this case, that project is the urban fantasy trilogy that I've been working on for the past two years (you can read more about it here).

Like I said, though, I don't want to completely give up on Cocktail Cutie. Instead of taking a break, I've decided to simply change the "format," so to speak. I'll focus a lot more on just posting recipes rather than writing a blog post to accompany those recipes. I've already started a Pinterest board for the blog and will be utilizing that as a source of searchable recipes as well as a way to easily share my posts. Those who "like" the Cocktail Cutie Facebook page will still receive updates whenever I post a new recipe, but I'll no longer post the notifications on my personal page.

I'm hoping that this change will be better for both you and me, since only posting recipes takes a little bit of the pressure off of me but still gives you ideas for easy meals that you can make at home. This way, I should be able to share more of the great recipes that I hope you'll love!

Thanks for sticking with me. Here's your recipe for today!

 

Pierogy Wonton Soup



2 1/2 cups baby spinach

1 tsp minced garlic

1/2 tsp ground ginger

2 cans (15 oz) chicken broth

1 tsp soy sauce

1 package Mrs. T's Mini Pierogies (any flavor - I use 4 cheese)

1/2 cup sliced radishes

Toasted sesame seeds (optional)

 

Bring broth, soy sauce, garlic and ginger to a boil. Add pierogies and cook (at a boil) until heated through, 5-7 minutes. Stir in spinach and cook until spinach wilts. Add sliced radishes and remove from heat. Ladle into bowls and sprinkle with sesame seeds (if using). 

Until next time...

Cheers!

Weeknight Bites: Seared Scallops with Bacon, Cabbage and Apple

Scallops could quite possibly be one of my favorite foods. They're so delicious, versatile and easy to make - what more could you ask for? Today's recipe is fresh, bright and really allows the scallops to shine as the star of the dish. It comes from the January/February 2013 issue of Cooking Light (ya, ok, I'm a little obsessed with this magazine), and though I made a few minor changes of my own, it's definitely a keeper. Need a quick and healthy but still fabulous dinner recipe this week? This one won't disappoint.

Seared Scallops with Bacon, Cabbage and Apple

Adapted from Cooking Light magazine (Jan/Feb 2013)

3 center-cut bacon slices, cut into 1/2-inch pieces

6 cups thinly sliced green cabbage

1 tsp dried thyme

1/2 cup water

1 chopped Gala apple

3 tbs cider vinegar

1/2 tsp black pepper

1 tbs canola oil

16 large sea scallops (1 lb)

1/4 tsp salt

2 tsp fresh dill, chopped

Cook bacon pieces in a large, deep skillet over medium-high heat until crisp. Remove bacon pieces from pan, keeping drippings in the skillet. 

Add sliced cabbage and dried thyme to pan and saute for 2 minutes, stirring occasionally. Add 1/2 cup water and bring mixture to a boil. Reduce heat to medium and cover pan.

Cook for 5 minutes, then stir in chopped apple and cider vinegar. Cover and cook 5 minutes. Stir in bacon and 1/4 tsp pepper.

Separately, heat a heavy skillet over high heat. Add oil to pan and swirl to coat. Season scallops lightly with salt and pepper, then add to pan and cook for 3 minutes on each side or until scallops are done (3 minutes works well for cook time on large scallops; use 2 minutes for smaller). 

Place 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving and sprinkle with dill.

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!

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!

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!

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: Pork Tenderloin with Mango Salsa

As I've said over and over again, I am always on the lookout for easy, quick-fix recipes that are also super yummy. While some of you might think that's a bit of an oxymoron, I promise you that it's not. At the risk of sounding like Rachael Ray, if you've got 30 free minutes in a day, you've got enough time to cook a great meal. In fact, you can make a restaurant quality dish that is not only easy to prepare but healthy for you at the same time. On top of that, you'll save yourself a lot of money in the process.

Don't let the title (or ingredients) of today's recipe scare you; while it sounds fancy (and it is - looks great, doesn't it?), this is honestly an extremely easy recipe. If you don't like pork, try making the salsa and pairing it with grilled chicken breast or tilapia instead!

Pork Tenderloin with Mango Salsa

1 lb. pork tenderloin, fat trimmed

1 mango, peeled and cubed*

1/2 cup red onion, chopped

1 serrano pepper, seeded and finely chopped

1/4 cup fresh mint leaves

1 tbs cider vinegar

2 tbs olive oil

salt

black pepper

cayenne pepper

Season pork with salt, pepper and cayenne. Heat large skillet over medium-high heat and add pork, cooking for 9 minutes on each side or until a meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees. Remove from skillet and allow to rest for 10 minutes.

Meanwhile, combine mango, red onion, serrano pepper, olive oil, cider vinegar, 1/2 tsp salt and fresh mint leaves in a medium bowl. Mix well to combine flavors.

Slice pork tenderloin diagonally into 1/2 inch portions. Serve with mango salsa on top or on the side, whichever you prefer.

*To easily cut up/cube your mango, find the "stem" of the mango. Place your knife 1/2 inch to the left or right of the stem and slice straight down to avoid the pit. Repeat on the other side. Once you have the meat of the mango, take the mango (peel-side down) in the palm of your hand. With a small pairing knife, make vertical slices every 1/4 inch or so in the flesh of the mango - be careful not to pierce the skin! Once the vertical lines have been completed, do the same with horizontal lines across to make cubes. Push the mango "inside-out" to push the flesh towards you, and slice off the bottom of each cube near the peel.

If you'd like to try this with chicken or fish instead of pork, cook the chicken in the skillet for 8 minutes per side or fish for 4 minutes per side. You will not need the rest time on chicken or fish that you do with the tenderloin.

I challenge you to try this dish and see if you agree that it's as easy as I've promised - and hopefully as delicious, too! This is a great dish for entertaining, because it's relatively hands-off and quick on time. This allows you less time in the kitchen and, most importantly, more time with the people you love. I can't wait to hear what you think.

Until next time...

Cheers!

Weeknight Bites: Cajun Scallops with Red Onion & Arugula

Have you noticed that your tastes tend to change over time? Just a little over five years ago I didn't eat seafood - at all. I look back on it now and think I must have been crazy. The truth is, I didn't like it then. I'm not sure exactly what happened, whether my tastebuds went through some sort of mid-20's crisis or perhaps just needed a change, but whatever it was turned me into a seafood fan practically overnight. For some reason, whenever I think about my new(ish) affinity for food from the ocean, I can't help but remember one particular camping trip I took with my family in high school. We went to Cape Hatteras, and I remember vividly how I refused - REFUSED - to eat crab legs. I'm pretty sure I insisted on a chicken sandwich instead. I laugh about it now...I just didn't know what I was missing.

While today's recipe isn't one for crab legs, it is for another type of seafood that I wouldn't have touched with a ten foot pole back in my younger days. Oh, how naive I was. Today, I give you scallops. Ah, heaven on earth.

Now, this recipe isn't exactly for the faint of heart. I'm not talking about a delicate, salt-pepper-olive oil scallop pan-seared to perfection (although that certainly has its place in my repertoire and one day, I'll give it to you - promise). No. This dish is SPICY. And man do I love it.

Cajun Scallops w/Red Onion & Arugula

1 tsp olive oil

1 red onion, thinly sliced & separated

1 1/2 tsp Cajun seasoning (or to taste)

1/2 tsp ground black pepper

1 tsp butter

1 garlic clove

3/4 lbs fresh scallops

2 tsp hot sauce (like Texas Pete)

 1 cup (packed) Arugula

Heat oil in a skillet over high heat. Add onion, 1 tsp Cajun seasoning and black pepper and saute for three minutes. Add butter and garlic and saute for 30 seconds.

Sprinkle scallops with remaining Cajun seasoning. Add to skillet and cook 3 minutes. Sprinkle with hot sauce and flip. Cook 3 minutes. Remove scallops from skillet and set aside (keep warm).

In the same skillet, add arugula to red onion and garlic mixture. Saute arugula until wilted. 

Plate arugula and red onion mixture first, then place scallops on top. Serve immediately. 

This recipe serves two, so if you have more mouths to feed you'll want to increase your portions. Remember, the spice level is high! If you'd like to tone it down a bit, omit the hot sauce and go a little lighter on the Cajun seasoning. This should bring down the heat level somewhat. Enjoy!

Until next time...

Cheers!

Weeknight Bites: Slow Cooker Italian Chicken

This week has been nothing short of hectic, so I've been utilizing my favorite quick and easy recipes as much as possible! In fact, I've been so busy this week that I didn't even have time to take a picture of today's recipe...a shame, really, because this particular meal is one of my favorites. Why? It's one of the easiest dinners you'll EVER make (seriously - just wait until you see the recipe), it requires my favorite cooking method (the slow cooker!) and the reward is enormous for the little amount of effort you'll put into getting everything set up. Honestly, the hardest thing you'll have to do for this meal is to figure out a time when everyone can sit down together and eat it!

Slow Cooker Italian Chicken

1 cup water

2 boneless, skinless chicken breasts

1 package italian seasoning mix for Italian dressing*

Place/pour all ingredients into a slow cooker and set to low. Cook 8-10 hours and serve.

This very well may be the shortest and simplest recipe that I ever have or will give you - but hey, it's delicious, and you can pair it with pretty much any side you could ever dream up. This week, I kept it super simple by making this chicken along with two veggies (spinach and corn) that only took a few minutes to prepare. I'm a huge fan of Birds Eye Steam Fresh frozen veggies, and I make sure to stock up on some whenever my grocery store has them on sale. This dish is very versatile as fair as pairing goes. I've made it with mashed potatoes, green beans, black-eyed peas, pasta...the list goes on. Heck, you could even grab some toasted sourdough and make a great sandwich with it...just add some spicy argula and some roasted red peppers and you're good to go! I think I'll try that next...

*Italian seasoning can be replaced with dry Ranch dressing mix for a Slow Cooker Ranch Chicken that's ALSO super yummy. I've made both and love them!

Now, I'm going to kick off my shoes and watch some TV for awhile. It's been a long week, and I'm glad tomorrow is Friday. Stay tuned for more recipes, coming up soon!

Cheers!

Weeknight Bites: White BBQ Chicken Potatoes

If you haven't figured it out by now, I am all about making fabulous meals throughout the week while putting forth as little effort as possible. I don't know about you, but when I get home from a long day at the office (not to mention the grueling commute just to get there and back), I just want to veg on the couch. Even though I love to cook, my weeknights just aren't long enough for me to justify spending more than 30 minutes (MAX) in the kitchen after work. While some of the recipes I'll give you here at Cocktail Cutie may be more involved, always check the titles of my post - if something starts with "Weeknight Bites," I promise it will be quick, easy and delicious. This way, you can enjoy more of your free time during the week while still eating food that makes you smile!

Tonight's recipe comes from Cooking Light magazine's March 2012 edition, and I think it's safe to say that this dish has already become a staple in my house. We've had it twice already, and both times my husband and I have raved to each other about how great it is! It's easy, it's affordable, and it's under 500 calories - how can you complain about that? Try it! Your taste buds will thank you.

White BBQ Chicken Potatoes

1 1/2 cups shredded rotisserie chicken breast

2/3 cup canola mayonnaise

1 tbs Dijon mustard

3 tbs white vinegar

1/2 tsp sugar

1/4 tsp salt

2 tsp black pepper

2 garlic cloves, minced

3 tbs pickle relish

4 6oz baking potatoes

2 tbs scallions (green onions), chopped*

*optional

Pre-heat your oven to 450 degrees. Wash baking potatoes and pat dry. Pierce each potato a couple times with a fork and spray lightly with cooking spray. Bake in pre-heated oven for 50 minutes. 

When potatoes are done in the oven, remove from heat and allow to cool for 10 minutes. While potatoes are cooling, mix mayonnaise, mustard, white vinegar, sugar, salt, black pepper and garlic in a small bowl until blended. Add shredded chicken and relish and mix together until chicken is coated. 

 After the potatoes have cooled for 10 minutes, slice them down the middle. Push potatoes lightly on either side to open them up, and add the chicken mixture. Sprinkle with green onions, if desired. Serve immediately.

This recipe will serve four; however, since I typically only cook for two during the week, I bought all of the ingredients and then halved the recipe. This way, I was able enjoy this dish for more than one night...and after I tried it, I was definitely glad I did! It really is amazing, and I'm already planning to make it again. Until next time...

Cheers!

Weeknight Bites: Slow Cooker BBQ Pork

If there's one thing I've learned about living in the South, it's that people down here love BBQ! Several of my friends make family recipes that have been passed down for generations (of course they refuse to share), and many of us reserve whole days on the weekend for a homemade BBQ grill-out. And hey, there's absolutely nothing wrong with that!

But what if you have a hankerin' (yep, I've been in the South WAY too long now...) for an awesome pulled pork sandwich in the middle of the week? All is not lost, friends. Today, I've got a recipe for tender, juicy, flavorful pork BBQ that will satisfy that craving with a lot less work! How? By employing my best friend, the slow cooker (of course!).

Slow Cooker BBQ Pork

 3 lb pork butt roast, bone-in

1/2 cup root beer

3/4 cup BBQ sauce (use your favorite!)

1 large onion, sliced

Salt and pepper

Buns

Place pork butt in slow cooker and season with salt and pepper. Add onion on top of the pork, then pour root beer and BBQ over pork and onions. Set slow cooker to low and cook for approximately 10 1/2 hours. At 10 1/2 hours, shred the pork, removing the bone and discarding it. Cook shredded pork at low setting for an additional 30 minutes. Serve with buns and your favorite sides (as you can see, I chose mac and cheese!), and hot sauce and/or extra BBQ sauce as desired.

So there you have it! Next time you get that BBQ craving mid-week, give this recipe a try. It may not beat your momma's BBQ - but it's pretty darn good, I'd say!

Cheers!