Chicken Marsala

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Yield: 5

Ingredients:


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

Steps:
1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.
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2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.
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4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!
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Homemade Pesto

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I always used to buy Pesto that was pre-made at Trader Joe’s until I got my Cuisinart food processor and realized how easy it is to make. Growing up, my family used pesto very often especially in pasta dishes. It only has a few ingredients and only takes a couple of minutes to make!

Ingredients:

1 cup
2 1/2 cups fresh basil
1/4 cup pine nuts
1/4 cup extra virgin olive oil
3 cloves of garlic
1/4 cup fresh parmesan cheese (cubed)
pinch of salt and pepper to taste

Steps:
1. Wash and dry fresh basil leaves. Combine basil, pine nuts, garlic, cheese, and olive oil in food processor.

2. Mix for 30 seconds and scrape down the sides. Scrape down sides and mix for 1-2 minutes until it is smooth.
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*I buy fresh parmesan cheese when making pesto that is usually found in the deli department at the grocery store where the gourmet cheeses are. I also stay away from the package “shredded parmesan cheese” so I can get the fresh authentic pesto taste.

Garlic Hummus

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Yield: 4 servings

Ingredients:

1 15 oz can of garbonzo beans (chickpeas)
1/4 cup freshly squeezed lemon juice
3 garlic cloves
1/4 cup extra virgin olive oil
1 Tbsp cold water
Pinch of salt and pepper to taste
1/4 tsp of paprika (optional) for garnish

Steps:
1. Rinse and drain a can of chickpeas. Then make sure to pat them down with a paper-towl to get as much water off them.

2. Place rinsed chickpeas, garlic, lemon juice, olive oil, salt and pepper in food processor and mix. Mix for 30 seconds or until smooth. Scrape down sides and continue mixing for another 1-2 minutes. Scrape down sides again and mix for another 30 seconds. You will notice the hummus is “whipped” or “creamy”.

3. Serve with your choice of either pita chips or fresh veggies.

Healthy Twice Baked Potatoes

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Yield: 8

Ingredients:

4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

Steps:
1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.

Chocolate Chip Cookie Dough Cupcakes

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I love cupcakes and I love anything that is cookie-dough flavored. This is the perfect cupcake if you are like me! To save you some time, you can just use the store bought mini cookies to garnish on top.

 Yield: 24

Ingredients:

1 batch (24 cupcakes) of your favorite yellow cake cupcake recipe
1 batch of your favorite cookie dough recipe (and LEAVE OUT THE EGGS, BAKING SODA, &/OR BAKING POWDER), this is for the “frosting”
1 baked batch of your favorite chocolate chip cookies (for the top of cupcakes)

Steps:
1. Get cookie dough and round into 1 inch balls and then flatten until it is the size of the top of the cupcake.

2. With a sharp knife, cut a 1 inch slit into the cupcakes.

3. Place baked chocolate chip cookies into the slit for decoration.