Sep 2, 2014
A delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal Seriously Delish!
I'm sharing this wonderful chili recipe from my friend Jessica of How Sweet It Is, who just came out with her first cookbook – Seriously Delish. I've always loved reading Jessica's blog, she's adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas.
I really wanted to make everything in her book, but I figured since it's September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. I didn't make any changes to her recipe, they only thing I adjusted was the serving size – I found 1 cup to be filling and the perfect portion size.
Aug 28, 2014
Farro, shiitake mushrooms, and snap peas are sauteed with ginger, garlic and spices and served with wild salmon marinated with honey, lemon and soy sauce. Not only is this dish absolutely delicious, it's also high in protein, omega-3's and is ready in about 30 minutes.
I've been getting requests for more farro recipes. If you haven't tried farro, it's a wonderful ancient grain with a nutty texture that is usually found in health food stores. I buy the pearled variety which takes only about 20 minutes to make, and I actually prefer it over brown rice, especially since it's ready so quick. If you can't find farro, you can use brown rice or barley in it's place.
Aug 25, 2014
Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer's bounty!
If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.
Aug 20, 2014
I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.
As much as I look forward to the Fall, I'm not quite ready for summer to be over. Having fresh herbs at my fingertips is what I'll miss the most, so I'm taking all my basil and making skinny pesto with it to freeze and use throughout the year.
I'm also going to miss eating zucchini 4 days a week, especially in a zoodle form... although I'm not putting my spiralizer away just yet!! I have lots of fun Fall recipes planned for it, so if you don't have one, you probably should run out and get one!! (btw, love my Paderno Spiral Vegetable Slicer - the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more!)
And let's not forget to mention summer tomatoes, this is the best time to eat them!! One thing I should note if you're making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.
Aug 19, 2014
This simple, kid-friendly chicken dish is quick and easy to make for any night of the week – ready in under 15 minutes!
When Karina, my oldest daughter (and the pickier of the two) was younger, and I was making something spicy I knew she wouldn't eat, I used to quickly whip up this dish. Nothing fancy, it was simple and easy with ingredients I always had on hand.
Funny because once she went off to college I never made it again. Recently I ask her which of my recipes she likes most, this one is in her list of top 10. Considering how much she likes it and how quick and easy it is to make, I figured I'd have to share it with you all here. I always served it for her over rice with avocado but you can serve it over farro, quinoa or any grain you prefer. I've also taken the leftovers and shredded them in my blender for amazing shredded chicken to use in fajitas and quesadillas.
Aug 17, 2014
Making your own Sazon spice blend is EASY to do – and the best part, no MSG!
Sazon is like the magic spice blend in many of my Latin dishes. It's commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand, but I stopped buying it years ago when I realized it had MSG, and started using Badia Sazon, but it's not easy to find so now I make my own which I keep stored in a small spice jar, so instead of using a packet of sazon, I use one and a half teaspoons of this in it's place.
The key ingredient in this spice mix is ground annatto (achiote), the spice that gives yellow rice that yellow color. Annatto is derived from the seeds of achiote tree. In India it's referred to as sindoor, and in the Philippines, it is called atsuete. I can find it in hispanic markets, but you can also find it on Amazon. If you can't find this, turmeric would be a good substitute.
What do I make with Sazon? I always season my wings with it, I use it on my grilled chicken wings, in Mom's Chicken and Rice, Sofrito Chicken Stew, Chicken and Lentil Soup, Arroz con Gandules, and many more dishes! Tomorrow I will share one of my daughter's favorite dishes with this spice.