Rosemary Chicken with Corn Quinoa

 

Can I just start out by saying how much I loved this meal?  It's such a flavor-packed combination that's filled with healthy goodness like red quinoa, corn and kale.  But, this isn't one of those puny, healthy meals that leaves you hungry.  No sir...This is one of those dinners that will make you realize that eating healthy can be delicious!

Plus, it's such a pretty meal, that you'll want to dig right in.  The chicken is super simple to make.  Chicken breasts are flavored with fresh rosemary, salt & pepper, and then sauteed until done.  Next, the quinoa is flavored with onions, garlic, fresh basil, mint and lemon juice.

Mmm.

My mouth is seriously watering right now.

Be sure and use fresh rosemary, basil and mint if possible.  Fresh herbs make a big difference with this recipe.  

Bon Appetit, my friends!

Rosemary Chicken with Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
4 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil
Fresh Corn Quinoa (recipe below)

Directions: 
Sprinkle chicken with salt, pepper, and rosemary. 

Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. 

Serve with quinoa.

Fresh Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded kale
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

Directions:
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. 

Meanwhile, sauté onions in hot olive oil in a large skillet over medium heat 3 minutes or until tender.  Add garlic; sauté 1 minute. Add corn kernels and shredded kale; cook 2 minutes or until wilted.  Add quinoa, basil, mint, and fresh lemon juice.

Baked Gnocchi with Chicken

Here in Birmingham, AL, the leaves are JUST starting to change color, and there's been a wonderful nip in the air at night.  Last evening while out and about with the hubs, I wished I had a light coat for the first time all season.  Autumn is upon us, which is undoubtedly my favorite time of the year.  

This recipe for Baked Gnocchi with Chicken is absolutely perfect for these cooler nights.  It is a hearty dish that will warm your tummy and leave you happy.  The word "comforting" comes to mind when trying to describe this dinner.

I've been slightly obsessed with gnocchi lately.  I don't know what it is.  I've been purchasing store-bought gnocchi, but I'd love to learn to make it from scratch.  Oh, one of these days!  There's no better time than the present, I reckon.  I need to add that to my culinary "To-Do" list.  Who has a homemade gnocchi recipe they'd be willing to share?

I loved this dish because it's packed with sauteed mushrooms, wilted baby spinach, and parmesan cheesy goodness.  The chicken broth and nutmeg really help develop some great flavors.  Plus, the use of a rotisserie chicken makes this meal really easy to whip together.

Bon Appetit, my friends!

Baked Gnocchi with Chicken
Adapted from Food Network magazine

Ingredients:

1 tablespoon extra-virgin olive oil
8 ounces white mushrooms, sliced (about 4 cups)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups)
1 17.5-ounce package potato gnocchi
1 1/2 cups loosely packed baby spinach
1/4 cup grated parmesan cheese (about 1 ounce)

Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.

Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.

Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Per serving: Calories 598; Fat 35 g (Saturated 16 g); Cholesterol 177 mg; Sodium 984 mg; Carbohydrate 32 g; Fiber 2 g; Protein 39 g

Strawberry Cake with Chocolate Frosting

As of yesterday, I am officially the big 3-0.  

I know, right?!?  YUCK. 

As it turns out though, 30 isn't so bad.  In fact, I'm pretty excited to see what the next year has in store.  If my thirties are anything like my twenties, I can only be happy.  After all, I've always been a glass half-full kind of girl.  :)

To celebrate, my sweet Brad baked me the most delicious, mouth-watering cake.  It was a strawberry cake with dark chocolate frosting.  So, if you're a fan of chocolate-covered strawberries, then friends ,this is YOUR cake! 

I've been obsessed with THIS STRAWBERRY CAKE from the first time I baked it.  I've made it countless times since, and friends and family always request it.  I got to thinking - Wouldn't it be heavenly smothered in chocolate frosting instead?  The answer?  A resounding YES!  Brad used Hershey's Special Dark Cocoa for the frosting, because we are big fans of darker chocolate.  However, you can use regular unsweetened cocoa, if you prefer.

I also recently made this cake for a bridal shower, and I served chocolate-covered strawberries on the side.  That combo was a huge hit.

Bon Appetit, my friends!

Strawberry Cake with Chocolate Frosting
Cake Adapted from:  Paula Deen
Frosting Adapted from:  Hershey's Kitchens

Strawberry Cake
Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin?
10 ounces fresh or frozen strawberries, stems removed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Chocolate Frosting (recipe follows)

Directions: 
Preheat oven to 350 degrees. Lightly grease and flour 2 round 9-inch cake pans.

Note:  If using frozen strawberries, thaw ahead of time and bring to room temperature, reserving the juices as they thaw.  If using fresh strawberries, remove the stems.  Using a blender or food processor, puree your strawberries.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans, and cool completely on wire racks.

Spread Chocolate Frosting in between layers and on top and sides of cake.

Chocolate Frosting
Ingredients:
1/2 cup (1 stick) butter, melted

2/3 cup unsweetened cocoa (regular or dark, depending on your preference)

3 cups powdered sugar

1/3 cup whole milk

1 tsp strawberry flavored extract

Directions:
Stir melted butter into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in strawberry extract.
(Yields about 2 cups frosting.)

Bake a Difference for Pediatric Cancer: Mega Chocolate Reese's Cookies

Anytime that blogging can be used for a good cause, I'm all in.  September happens to be Childhood Cancer Awareness Month, and the folks at OXO are gearing up for their annual program benefiting Cookies for Kids' Cancer.

Cookies for Kids' Cancer is a wonderful program which makes it possible to easily get involved in fundraising to find a cure for pediatric cancer.  It's a program that I've thought about getting involved with for quite some time now, so I was thrilled to have the opportunity to participate with my blog.

You see, OXO will donate $100.00 to the organization for each blog post dedicated to this campaign in September!  Also, be on the lookout for OXO products with the following sticker attached: 

OXO sent a variety of cookie tools to help with all the cookie baking!

For every stickered item sold, OXO will donate $0.25 in support of pediatric cancer research, as part of its $100,000.00 pledge!

For my cookie post, I chose a recipe meant for all the serious chocoholics out there.  These cookies are filled with so much chocolate, that I couldn't believe it.  Have you ever made cookies that required 2 cups of melted chocolate right in the batter...Plus MORE chocolate chunks and cocoa powder?!?  It was a first for me.  On top of all that chocolate wonderfulness, a cup of Reese's Pieces was added to the mix.

Oh, dear.

If you love brownies like I do, then these cookies will be your new favorite.  The texture and taste reminded me so much of a chewy brownie...In the best possible way.  They were almost even better the following day, when completely cooled.  This made the Reese's Pieces stand out even more.  Just be sure and have a tall glass of milk nearby...It will be the perfect accompaniment! 

Bon Appetit, my friends!

P.S. - Learn how to host a Cookies for Kids' Cancer fundraiser HERE!

Mega Chocolate Reese's Cookies
Adapted from:  A Pumpkin & A Princess

Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
4 eggs
2 tsp Vanilla Extract
10 tbsp unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate, melted and cooled
1 1/2 cups semisweet chocolate chunks
1 cup mini peanut butter pieces

Directions:
Melt 2 cups of semisweet chocolate over a double boiler or in microwave, set aside to cool.

In a large bowl whisk together flour, cocoa powder, baking powder, and salt; set aside.

In a separate bowl whisk eggs and vanilla extract.

Beat butter, brown sugar, and granulated sugar in a stand mixer or with hand mixer for 4-6 minutes.  Beat in egg mixture for 30 seconds. Slowly add melted chocolate and beat until well incorporated.
Reduce mixer speed to lowest setting and slowly add flour mixture.

Stir in chocolate chunks and peanut butter pieces. Cover with plastic wrap and allow dough to stand at room temperature for 30 minutes. This will help the dough thicken to a fudge-like consistency.

Preheat oven to 350 degrees.

Scoop dough with cookie scoop and drop 2 inches apart on parchment lined baking sheet. Lightly press down on the cookies.

Bake for 10-12 minutes, allow cookies to cool on baking sheet for 10 minutes then transfer to wire rack.

Serve warm or allow to cool completely then store in airtight container. 

Caramel Apple Blondie Pie

When was the last time you saw a food photo and practically had to pick your tongue off the floor and recover from the deliciousness before you?  When I received the latest issue of Southern Living recently, a similar event unfolded.  There I was, drooling over a pie with caramelized apple wedges, ooey gooey caramel sauce, and buttery, flaky layers.  It had all the makings of autumn in a pie dish.

I.had.to.have.a.slice.

I admit - Maybe its because I'm craving all the pumpkiny, apple-filled goodness that is the fall season.  I've had just about enough of the humid, sweltering days of a southern summer.  I'm going to welcome fall with open arms and not look back (or maybe look back a few times as I miss the juicy tomatoes and bursting-with-goodness berries that fill the summer farmers' market stalls!)

This pie was everything I dreamed it would be - Toasted pecans are sprinkled throughout the blondie batter, and the caramelized apple wedges have just the right texture and sweetness.  A store-bought pie crust helps make it a little easier, and the smells that will fill your home while baking this should be bottled and put in a candle.

Welcome fall with this delicious dessert...You'll love this one, folks!

Bon Appetit, my friends! :)

Caramel Apple Blondie Pie
Adapted from:  Southern Living magazine; Sept. 2013

Ingredients:
6 large Granny Smith apples (about 3 lb.)
2 tablespoons all-purpose flour
2 cups firmly packed light brown sugar, divided
1 cup butter, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 large eggs, lightly beaten
3 tablespoons bourbon (I omitted this)
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz.) package refrigerated pie crusts

Directions:
Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel 
 from:  Southern Living magazine; Sept. 2013


Ingredients:
1 cup apple cider
1 cup firmly packed light brown sugar  
1/2 cup butter  
1/4 cup whipping cream

Directions: 
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. 

Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.

Remove from heat, and cool completely. Refrigerate up to 1 week.

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.