2 (16 oz total) boneless, skinless chicken breasts
salt and pepper to taste
4 tsp pesto
1 medium tomato, sliced thin
6 tbsp shredded mozzarella cheese
2 tsp grated parmesan cheese
Directions:
Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
Preheat the oven to 400 F. Line baking sheet with foil for easy clean-up.
Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella, and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
Serve over noodles (or zucchini noodles!).
Recipe from skinnytaste.com
Thursday, March 2, 2017
Saturday, February 25, 2017
Roasted Vegetable Salad
1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb Brussels sprouts, hulled and halved
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
4 oz mixed greens
Dressing:
1 avocado
1 small garlic clove
juice of 1 lime
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
Directions:
Preheat oven to 400 degrees
In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
Dressing:
Place the avocado, garlic, lime juice, olive oil, salt and pepper in a blender or food processor and blend until the mixture is light and creamy.
Assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado dressing and serve.
1 lb butternut squash
1 lb Brussels sprouts, hulled and halved
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
4 oz mixed greens
Dressing:
1 avocado
1 small garlic clove
juice of 1 lime
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
Directions:
Preheat oven to 400 degrees
In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
Dressing:
Place the avocado, garlic, lime juice, olive oil, salt and pepper in a blender or food processor and blend until the mixture is light and creamy.
Assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado dressing and serve.
Spinach and White Bean Soup
3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt
extra-virgin olive oil
pepper
1 cup dry white wine
32 .x low-sodium vegetable stock
2 15-ox cans canneillini beans, rinsed and drained
1 cup sliced zucchini cut into half moons
2 cups peas
3 cups baby spinach washed and dried
1 cup freshly grated Parmesan
Directions:
In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt and 1/2 teaspoon black pepper; cook 2 minutes more. Add white wine and stock. Bring to a boil and simmer for 45 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
1 small onion, chopped
1 carrot, chopped
kosher salt
extra-virgin olive oil
pepper
1 cup dry white wine
32 .x low-sodium vegetable stock
2 15-ox cans canneillini beans, rinsed and drained
1 cup sliced zucchini cut into half moons
2 cups peas
3 cups baby spinach washed and dried
1 cup freshly grated Parmesan
Directions:
In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt and 1/2 teaspoon black pepper; cook 2 minutes more. Add white wine and stock. Bring to a boil and simmer for 45 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
Friday, February 24, 2017
Stuffed Sweet Potatoes
4 small sweet potatoes, or yams, baked
1 (15 oz) can black beans, rinsed and drained
1 cup corn
3 green onions, thinly sliced
1/2 cup cilantro, chopped
For the vinaigrette:
2 limes, zested and juiced
1 tablespoon oil
2 teaspoons honey
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt, and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the chipotle black bean and corn salad. Serve.
1 (15 oz) can black beans, rinsed and drained
1 cup corn
3 green onions, thinly sliced
1/2 cup cilantro, chopped
For the vinaigrette:
2 limes, zested and juiced
1 tablespoon oil
2 teaspoons honey
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt, and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the chipotle black bean and corn salad. Serve.
Wednesday, January 25, 2017
Chocolate Chip Cookies with Cream Cheese
1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups semi-sweet chocolate chips
Directions:
1. Combine the butter, cream cheese, sugars, egg, vanilla and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt. Mix until just combined, about 1 minute.
3. Add chocolate chips. Beat to incorporate, or fold in by had.
4. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat over to 350 degrees. Lind a baking sheet with a non stick baking mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as the cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups semi-sweet chocolate chips
Directions:
1. Combine the butter, cream cheese, sugars, egg, vanilla and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt. Mix until just combined, about 1 minute.
3. Add chocolate chips. Beat to incorporate, or fold in by had.
4. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat over to 350 degrees. Lind a baking sheet with a non stick baking mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as the cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Monday, January 23, 2017
Chinese Beef and Broccoli Stir-Fry by Skinnytaste
Ingredients:
2 tsp cornstarch
3 tbsp and 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb sirloin steak, trimmed of fat, thinly sliced against the gran
1/4 tsp kosher salt
4 coups broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 T minced onion
1/2 t minced fresh ginger
2 T packed dark brown sugar
1 T oyster sauce
Instructions:
1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
3.Bring a large saucepan of water to a boil Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it's cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
5. Heat the remaining 1 teaspoon sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce. Cook stirring constantly, for 30 seconds.
7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
2 tsp cornstarch
3 tbsp and 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb sirloin steak, trimmed of fat, thinly sliced against the gran
1/4 tsp kosher salt
4 coups broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 T minced onion
1/2 t minced fresh ginger
2 T packed dark brown sugar
1 T oyster sauce
Instructions:
1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
3.Bring a large saucepan of water to a boil Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it's cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
5. Heat the remaining 1 teaspoon sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce. Cook stirring constantly, for 30 seconds.
7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
Friday, January 6, 2017
Seven Yolk Pasta adapted from The French Laundry Cookbook
Seven Yolk Pasta
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 Tablespoon milk
Start by mounding the flour on a clean surface, a wooden board if you have it. Make a well with an opening about 6 inches in diameter. Make sure all the walls around the opening are solid and about 1 inch wide.
Pour the egg yolks, egg, oil and the milk into the well. Break up the eggs with your fingers and once they are broken apart, start swirling the eggs around in a circular motion, make sure to keep them within the well and not spilling over. The swirling will gradually pull the four from the sides. It's important that the flour isn't incorporated too quickly,or the dough will be lumpy. Take your time. You will need to push the sides of the well in, little by little, to maintain the gradual mixing in of flour, but still keeping the eggs inside the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins to thicken, use a pastry scraper (or a flat spatula) to lift the flour up and over the dough that is starting to form. Cut in the flour with the scraper. At this point, with your hands, bring the shaggy dough together and form it into a ball.
Knead the dough a few times by pressing it in a forward motion with the heels of your hands, not folding it over on itself like you would do with bread. Reshape the dough into a ball and repeat the kneading motion several times. The dough will be moist, but not sticky. Let it rest for a few minutes while you clean your work surface.
Here is where the real kneading begins. Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as long as it takes to pass the pull test. If not, the dough could collapse when resting.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for a least 30 minutes and up to 1 hour before rolling it through a pasta machine or rolling out by hand. The dough can be made a day ahead, wrapped and refrigerated, but bring to room temperature before you continue.
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 Tablespoon milk
Start by mounding the flour on a clean surface, a wooden board if you have it. Make a well with an opening about 6 inches in diameter. Make sure all the walls around the opening are solid and about 1 inch wide.
Pour the egg yolks, egg, oil and the milk into the well. Break up the eggs with your fingers and once they are broken apart, start swirling the eggs around in a circular motion, make sure to keep them within the well and not spilling over. The swirling will gradually pull the four from the sides. It's important that the flour isn't incorporated too quickly,or the dough will be lumpy. Take your time. You will need to push the sides of the well in, little by little, to maintain the gradual mixing in of flour, but still keeping the eggs inside the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins to thicken, use a pastry scraper (or a flat spatula) to lift the flour up and over the dough that is starting to form. Cut in the flour with the scraper. At this point, with your hands, bring the shaggy dough together and form it into a ball.
Knead the dough a few times by pressing it in a forward motion with the heels of your hands, not folding it over on itself like you would do with bread. Reshape the dough into a ball and repeat the kneading motion several times. The dough will be moist, but not sticky. Let it rest for a few minutes while you clean your work surface.
Here is where the real kneading begins. Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as long as it takes to pass the pull test. If not, the dough could collapse when resting.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for a least 30 minutes and up to 1 hour before rolling it through a pasta machine or rolling out by hand. The dough can be made a day ahead, wrapped and refrigerated, but bring to room temperature before you continue.
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