Tag Archives: healthy recipe

Buffalo Chicken Quinoa Balls

16 Jul

buffalo-chicken-quinoa-balls


Buffalo Chicken Quinoa Balls (original recipe here)

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup shredded chicken
  • 1/4 cup goat cheese
  • 1/4 cup sharp cheddar, shredded
  • 1/4 cup Red Hot sauce
  • 1/4 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons unbleached flour
  • sea salt & freshly ground black pepper, to taste

Combine all ingredients and roll into balls, as if you were making meatballs.  Place on a parchment lined baking sheet and bake at 350*F for about 45 minutes or until golden brown.  Yes, they will get crispy and brown on the outside, so be patient.  🙂

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Horseradish Crusted Salmon

26 Jun

I don’t often find excuses to eat copious amounts of horseradish, but when I find one I make it count.  Besides, I’ve been all about recipes which are healthy, easy, and simple to complete and this one is basically a no-brainer!

Horseradish-Crusted-Salmon


Horseradish-Crusted Salmon (original recipe by Country Living)

  • 1 clove pressed garlic
  • 2 T prepared horseradish
  • 1 t. egg white
  • salmon filet
  • 1/4 c. Panko breadcrumbs
  • olive oil
  • salt and pepper to taste
  • 1 t. lemon zest plus a squeeze of lemon juice

Preheat the oven to 425*F.  Mix together the horseradish, garlic, egg white, lemon juice, lemon zest, salt, and pepper to taste.  Once combined, stir in the breadcrumbs and about 1 t. olive oil.  Add more olive oil if you need to remove any clumps.  Set this mixture aside as you heat 1/2 T. olive oil in a large skillet over medium-high heat.  Salt and pepper the flesh of the salmon, then place it flesh-side down in the pre-heated oil.  Pan sear for about 3 minutes, then carefully shift the salmon in the skillet and cook 1 minute longer.  Place the salmon skin-side down on a sheet pan and top with the horseradish mixture – pat lightly so that the horseradish mixture sticks to the filet.  Broil until you get a nicely golden crust.

Sausage, Goat Cheese + Arugula Stuffed Peppers

19 Jun

Growing up, my mom made stuffed peppers pretty often.  Hers were usually whole bell peppers, stuffed with rice, ground beef, and some kind of tomato sauce.  They were so much a part of our regular rotation that I absolutely hated them.  They were always overcooked or undercooked, never an enjoyable texture.  I think I actually hated bell peppers for a long time because of that particular meal.  It got to the point that I would just empty the pepper of its stuffing and discard it completely.

Oh, I’ve tried to get on board.  I’ve only made stuffed peppers a handful of times as an adult and they just never turned out great.  Until now.  For me, I can say that halving the pepper lengthwise and using the peppers as boats instead of urns makes all the difference.  That and an amazing low-carb stuffing.

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Sausage, Goat Cheese, & Arugula Stuffed Peppers (original recipe from Cook Like A Champion)

  • 2 medium bell peppers
  • half an onion, diced
  • 2/3 lb. hot Italian sausage (use whatever sausage you want!), no casing
  • 2 oz. soft goat cheese
  • 2 handfuls arugula
  • salt, pepper, olive oil
  • Parmesan Reggiano to garnish

Preheat the oven to 400*F and sautee onion in about 1 T. olive oil until translucent.  Then, add the sausage and cook until browned and crumbly.  While the sausage is cooking, slice the bell peppers in half lengthwise to remove stems and seeds.

Stuffed-Peppers-Empty

When the sausage is browned, add the goat cheese and arugula.  Mix until the goat cheese is combined and the arugula has wilted.

Stuffed-Peppers-Goat-Cheese

stuffed-peppers-arugula

I didn’t add any salt or pepper until the arugula is wilted and I can taste the actual mixture.  Here is where you can season it to your taste!  I used fresh ground pepper, sea salt, and some crushed red pepper flakes because I like a little heat.

stuffed-peppers-sausage-stuffing-mixture

Once seasonsed, spoon the mixture into the bell pepper boats and top with the smallest amount of Parmesan Reggiano.

stuffed-peppers-filled

I baked mine for about 18 minutes – until the peppers were soft, not mushy and not crunchy!

Sausage-Goat-Cheese-Arugula-Stuffed-Pepper-2


Yes in every single way.  The only reason I see to eat low-carb dinner is to save room for the most important carb.

Oh and before we move on, I just wanted to share how amazing a one pot dish is for clean-up:

one-pot-dinner-kitchen

sweet nothingness

Since I have the absolute best customers in the world, I got this piece of majestic art as a tip earlier in the week!  I knew I had to get it extra cold and save it for the hottest, muggiest day of the week – which was most definitely yesterday.

white-sky-brew-gentlement-chai-wheat


(Disclaimer: No, I wasn’t prompted to blog about this or even mention it!)

Um….wow.  Wow.  Wow.  Wow.  White Sky Chai Wheat beer from The Brew Gentlemen.  This beer is everything I hoped a beer could ever be.  The chai undertones are phenomenal, all clovey and gingery and cardamomy (hello, fall in my mouth) and the taste is just incredibly smooth.  This may be the best beer I’ve ever had in my entire life.  Sorry, North Country Brewing but you’ve been bested by Braddock’s newest brewers:  The Brew Gentlemen.  I 100% intend on heading over there for a full report!  I don’t care how many beers I have to try, I will do what I have to for you guys!  Oh, to be young and have a higher alcohol tolerance again.

Oh The Yum.

29 Oct

I’m trying as hard as I can to keep the momentum going, despite my monthly friend stopping by for a visit (i.e. I want to sleep for 12 hours a day and eat everything in sight).  I’m actually so tired that I just spelled sugar as “suger.”  On purpose.

Last night, I decided to give another one of Iowa Girl Eats’ recipes a whirl.  I happened upon her blog a few months ago when I realized I was loving her stuff on Pinterest.  Since then, I’ve been hooked!

Thai Steak Lettuce Wraps (from Iowa Girl Eats)

  • 1/4 c. soy sauce
  • 3 T. lime juice
  • 3 T. EVOO
  • 2 T. honey
  • 1 T. + 1 t. sesame oil
  • 1/2 t. crushed red pepper flakes
  • 1-1/2″ knob ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1-1/2 T. creamy almond butter
  • 1 lb. thin cut sirloin steak
  • lettuce cups

Quick-Pickled Cucumbers and Onions:

  • 1 small seedless cucumber, sliced thin
  • 1 small red onion, sliced thin
  • 1/4 c. rice vinegar
  • 2 t. sugar

This recipe was kind of perfect for us yesterday because I had basically everything in my fridge/pantry.  I just had to run out and grab the fresh stuff – steak, lettuce, and cucumber.

First, I made the pickled garnish by mixing everything together in a bowl and stirring it up.  I continued to stir it about every 15 minutes until it was time to serve.

TSLW.1

Then, I made the marinade by combining the soy sauce, lime juice, EVOO, sesame oil, honey, red pepper flakes, ginger, and garlic in my food processor.  Once everything was smooth, I took out 1/4 c. of the mixture and poured it over my steak as a marinade.  The rest of the sauce stayed in the food processor and I added the almond butter to it, mixing it again until smooth.  That mixture became the sauce for the wraps.  The steak marinated for about 20 minutes while I pre-heated my broiled, then I cooked it to medium, sliced it up and voila!

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Sorry about the poor quality of these pictures, it was hard to even snap a few before we devoured them!  So yummy and ridiculously easy to make.  I should also mention that we have leftovers a plenty for today as well.

 

Cheddar Quinoa Cakes

2 Sep

Last night, I ventured into the dark space that has become my kitchen.  With our schedule being so hectic lately, it hasn’t seen much use.  But last night, the reclamation began.

I started by dusting off this bag of quinoa in my pantry:

Quinoa

And ended with these amazing little cakes:

CheddarQuinoaCakes

Cheddar Quinoa Cakes with Pesto (Pin-spired by SpoonForkBacon)

  • 2 c. cooked quinoa
  • 2/3 c. shredded cheddar cheese
  • 1 egg, beaten
  • 3 T. corn flour
  • 1 T. pesto
  • 1/2 T. EVOO
  • salt & pepper to taste

Combine all ingredients in a medium mixing bowl.  Heat up oil of your choice (I used canola oil because it’s what I had on hand) in a pan for about 5 minutes.  Then, form the mixture into patties and cook over medium heat for about 5 minutes each side.  I flipped mine when they turned a nice golden brown color, but the timing will change depending on the oil you are using.  Since I had to cook these in 2 batches, I placed the finished ones on a cooking sheet lined with paper towels in a 200F oven.  They stayed warm and I was able to absorb the excess oil.  Super easy!

I garnished with a mix of pesto, olive oil, and a dab of mayo.

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