Quickie for Two: Chicken and Apple Salad with Homemade Ranch Dressing

A light main course with bright color and filling flavor! Given that I am usually cooking for two, I like to include quick and healthy recipes that are specifically for two people. Obviously you can easily double or triple the recipe for more people. The recipe calls for a chicken breast per person, just increase the amount of chicken you buy if you plan on making this for more than two or adjust based on how much chicken you want to include per person. This is my favorite way to cook chicken for salads, but you’ll need an iron-proof skillet. If you don’t have one, you can just transfer the chicken to a baking sheet to finish in the oven.

Being part of a working couple I know how tempting it is to go out to eat or pick up take-out after a long day! We try to eat at home during the week and “save” our eating out calories and money for the weekend. The majority of recipes on this site are suitable for week night cooking, so if one of your 2012 resolutions includes eating at home more often (the much healthier and thriftier choice!) you’ve come to the right place.

Ingredients

• Coarse S/P or steak seasoning
• Olive oil
• 2 boneless, skinless chicken breasts
• 1/4 cup buttermilk
• 2 tbsp. mayonnaise
• 1 tbsp. white wine vinegar
• Chopped fresh parsley
• 1 head leaf lettuce or romaine, rinsed, dried, and chopped
• 1 large apple, diced

Instructions

1. Preheat oven to 350 degrees. Heat 1 tbsp. olive oil in a large oven-proof skillet on medium-high. Season chicken with a generous amount of steak seasoning or S/P. Cook the chicken for about 2-3 minutes on each side until you get a golden brown sear on each side. Transfer to oven and cook until opaque throughout, about 5 minutes, depending on the thickness of the breasts.
2. Meanwhile, prepare your dressing by combining the buttermilk, mayonnaise, vinegar, and parsley. Whisk together and season with S/P.
3. Allow the chicken to cook slightly and slice. Arrange the lettuce and apples on plates and top with the sliced chicken. Drizzle with the dressing.

Serves: 2

Recipe Source: Original

Time: 20 minutes

Orange Marmalade Layer Cake

I saw this recipe on the cover of an old Cooking Light magazine and was really excited to try it. Orange marmalade makes me really happy – the color, the sweet sticky texture, and the bright flavor all make my day.  The one thing I wasn’t a fan of, however, was the frosting they used in the recipe – Cool Whip. I’m not a fan. While I like the smooth texture, the ingredients are so bad for you. (If you love Cool Whip, feel free to use it in place of my frosting recipe below.)

If possible I always try to substitute Cool Whip, although it’s not always easy because there are some very good recipes that use Cool Whip. I’ve been working on coming up with a substitute after I made a recipe containing whipped cream and sour cream – it tasted a lot like Cool Whip but it wasn’t sturdy enough to stand up like a frosting. So I decided to add Neufchâtel cheese and a bit of cornstarch to help stabilize the frosting to hold up on a cake. I’m happy with the frosting recipe. The texture and taste is very similar to Cool Whip, light and airy. It isn’t extremely sweet so if you want a really sweet frosting, consider doing a butter cream or adding more sugar to this recipe. I  chilled in the fridge per the recipe, but then I kept it out on my counter for a few days and the frosting held the entire time.

The cake is exactly what you would expect if someone asked you to imagine fresh oranges squeezed into cake form. The sweet brightness of the moist cake pairs nicely with the light whipped frosting. I actually thought the cake would be sweeter but it is light and citrus flavored. Let me know what you think of the cake and if you try a different frosting recipe

**A note on Neufchâtel cheese – otherwise known as farmers’ cheese, I use this in place of cream cheese for practically everything. It has a lower fat content and is softer, but tastes exactly like full fat cream cheese and I much prefer it to low fat cream cheese, which I find slimy and grainy. I’ve even used it in my cheesecake and no one would know the difference. As a bonus, it’s often cheaper than cream cheese and usually sold in blocks right next to the cream cheese in your grocer.

Ingredients

Cake

• Cooking spray or butter to prepare pans
• 3 cups sifted cake flour
• 1 and 1/2 tsp. baking soda
• 3/4 teaspoon salt
• 9 tbsp. butter, softened
• 2 cups sugar, divided
• 1 tbsp. grated orange rind
• 1 tbsp. vanilla extract
• 4 large egg whites
• 1 and 1/4 cups low-fat buttermilk
• 1 cup fat-free milk
• 1/2 cup fresh orange juice
• 1 (12 ounce) jar orange marmalade, melted and cooled

Frosting

• 2 cups heavy whipping cream
• 1/4 tsp. cornstarch
• 1 (8 oz.) block Neufchâtel cheese
• 3/4 cup sugar
• 2 tsp. vanilla
• 1/2 cup sour cream

Instructions

1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans by either buttering or using cooking spray to coat the entire pan. Wipe even with a paper towel and line the bottom with a round of parchment or wax paper. Butter or spray the bottom paper as well.
2. Combine sifted flour, baking soda, and salt, stirring with a whisk.
3. Place butter in a large bowl and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 and 3/4 cups sugar, 1 tbsp. at a time, beating until well blended. Beat in orange rind and vanilla extract. Add egg whites, 1 at a time, beating well after each addition.
4. Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans, tapping pans on counter once to remove any air bubbles.
5. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
6. Combine juice and 1/4 cup sugar, stir until sugar dissolves. Pierce cake layers liberally with a toothpick. Slowly drizzle juice mixture over cake layers.
7. Carefully place 1 layer on a plate, spread with 1/3 cup marmalade. Top with the remaining layer and spread remaining marmalade on top.
8. Prepare the frosting by whipping the heavy cream and cornstarch in a very cold metal bowl with a cold whisk. (I stick mine in the freezer for about 20 minutes prior to making). Whip until stiff peaks appear. Scoop the whipped cream out of the bowl and set aside.
9. In the same bowl you whipped the cream in, mix the Neufchâtel cheese, sugar, vanilla, and sour cream using the whisk attachment or beaters, until smooth and creamy. Add the whipped cream and beat once more just to combine.
10. Frost the sides of the cake. Chill for at least 2 hours.

Serves: 16 slices

Recipe Source: Cake adapted from a Cooking Light recipe; frosting recipe original

Time: 2 hours plus chill time

Spicy Sausage and Quinoa Stuffed Bell Peppers

I am a big fan of stuffed peppers … stuffed anything really. Stuffing something that is already good really can’t do anything but make that something even better. In this case, crisp bell peppers are turned into a filling and comforting dish perfect for the cold weather.

I’ve used spicy Italian sausage because I wanted a spicy dish – feel free to substitute any variety of sausage (chicken, turkey, sweet, etc) or for the vegetarians, substitute soy crumbles. A nice sage chicken sausage would be lovely in this recipe as well.

*A note on quinoa:

Most boxed or packaged varieties are already rinsed, but I’ve included instructions to rinse in the recipe because I often buy my quinoa bulk at the farmers’ market. Like any whole grain bought bulk, you want to rinse to remove any debris or dirt. Plus, quinoa seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bitter taste and are intended to keep insects from eating the plant.

If you’re using boxed quinoa, a rinse won’t hurt it to be on the safe side.  I like to put it in a bowl and stir it around in water, drain in a very fine mesh strainer, and repeat a few more times, making sure the water is clear.  Some people suggest soaking, but I find that unnecessary. Lastly, you can cook quinoa in water or broth for added flavor.

Ingredients

• 4 large bell peppers (assorted colors), halved lengthwise and ribs/seed removed
• 1 zucchini, diced small
• 1 small yellow onion, diced small
• 2 cloves garlic, minced
• 2 cups broth (vegetable, chicken, or beef)
• 1 cup dried quinoa
• 1 lb. spicy Italian sausage, casings removed
• S/P
• 1 tsp. olive oil (plus more for drizzling)
• 1/4 cup grated Parmesan
• 1/2 cup breadcrumbs
• Optional – fresh herbs such as sage, parsley, or basil, minced

Instructions

1. Preheat oven to 400 degrees.
2. Prepare your vegetables by chopping and prepping in bowls. Place the halved bell peppers on an oiled rimmed baking sheet, cut side up.
3. Place your quinoa in a bowl and cover with water. Stir and drain through a fine mesh strainer. Rinse and repeat 1-2 times until water is clear.
4. Pour the broth in a medium saucepan and add the rinsed quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes until broth is evaporated and quinoa soft.
5. As the quinoa cooks, place the sausage in a large skillet and cook over medium heat, breaking up with a wooden spoon, until browned. Transfer sausage to a large bowl.
6. In the same skillet, add the vegetables and cook for about 8 minutes until tender. Season with S/P.
7. Add vegetable mixture to the bowl with the sausage. Add the cooked quinoa, olive oil, and Parmesan. Stir to combine; taste and season with S/P as needed.  If you want to add fresh herbs, stir them into the stuffing now. Divide the mixture between the bell pepper halves and top with breadcrumbs. Drizzle olive oil on top and bake until breadcrumbs are browned and peppers tender, about 30 minutes. Serve warm.

**If you have extra stuffing, spoon into small baking dishes and place in the oven in the last 15 minutes of cooking, to warm and bake. Serve to those who want more filling

Serves: 4 (or more if you serve as sides)

Recipe source: Original

Time: About an hour

Hello 2012 … Goodbye 2011

Hello 2012! Whoa, 2011 was a doozy. Around the world we saw regimes crumble, wars end and begin, and major environmental disasters. Here in the United States the year was filled with increasing poverty disparities, partisan bickering that took to new heights, criminal trials that captivated the world, and the death of a monster. I think I’m one of many that shares a hopeful sentiment for the coming year … 2012 will be better!

On a personal note, if I were to sum up the last year in two words: emotional and hectic. I started my second year of teaching in a Title I school through Teach for America and had to wrestle with my own personal disappointments, expectations, and reflections on leaving my former career. I totally over-extended myself (surprise, surprise) with a side job, university work, and volunteer commitments. My husband and I bought a new home that finally put an end to 3 moves in year, each move accompanied by the sort of intangibles that can’t fit into boxes. My small business-owning parents dealt with the tribulations associated with the economic uncertainty of the year and my sister and brother-in-law showed us all what strength and love look like in the face of cancer.  This picture was taken in Hawaii where my sister and brother-in-law celebrated post-chemo. It reminds me of the beauty of life, our world, and all the little corners I want to explore.

We all know the old cliches, but I really do believe that tough times make you stronger. I’m looking forward to a new year filled with growth, discovery, and accomplishment.  We have finally settled comfortably into our beautiful home and I am working on envisioning and realizing the path I want to take professionally. A friend of mine told me not too long ago that I needed to be trained on how to relax. Although I value my busy, goal-oriented nature, I do want to focus on not over-extending myself and spending my time on things I truly value. I am slowly learning that spending time on what you love, whether it’s valued by anyone else or not, is not selfish.  If you truly want to love your life, you have to take steps to make what you love part of your life. I know how lucky we are to have a comfortable and safe home, loving family, our health, and good careers. 2012 feels like the year where all my blessings will collide and open doors to new adventure and fulfillment. That’s where I’ve set my sights. Where are you going in 2012? What amazing adventure and excitement awaits you?

I wish you all a bountiful and beautiful 2012!

Now, on to FOOD!!

Each year wordpress prepares an annual report for this blog, which helps me focus on what I what to improve for the next year, not to mention it’s pretty interesting. I’m in the process of researching the possibility of moving this blog over to wordpress.org and I’ve recently taken a photography class and set up a little photo “studio” in my kitchen. More on that later. I hope to improve the platform, content, and photography on the site in 2012. Any advice on moving from wordpress.com to wordpress.org would be greatly appreciated!! Thank you for reading and I hope to provide you with even more recipes and quick tips for 2012.

Here are the stats for 2011 …

Here’s an excerpt:

The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 29,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 11 sold-out performances for that many people to see it.

Click here to see the complete report.

Shredded Brussels Sprouts with Pancetta

This was a new holiday side I tested out and loved – what can go wrong with pancetta? If you  haven’t cooked with pancetta, it’s Italian bacon and oh so delicious. It crisps up perfectly and is rich and salty. If you must, you can substitute bacon. I’ve shredded brussels sprouts before and it’s my favorite way of cooking them because you lose the bitterness that sometimes accommodates biting into an entire sprout. This way each part, including the core, is cooked sweet and tender.

In a large nonstick skillet, cook 1/2 pound thinly sliced pancetta (diced) over medium, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Retain about 1/4 cup of the drippings (add olive oil to the drippings if you don’t have 1/4 cup) in the skillet.

Add about 1.5 pounds brussels sprouts trimmed and shredded (I receommend using a food processor to shred, but a knife works fine too for a coarse texture). Stir occasionally until crisp-tender, cooking at medium, about 10 minutes. Stir in 1 tbsp. chopped fresh rosemary and cook another 2 minutes until fragrant. Stir in cooked pancetta. Remove from heat and stir in the juice from 1 lemon. Season with salt and pepper. Serve warm or at room temperature.

Serves: 8

Recipe source: Food Everyday, Martha Stewart

Time: 45 minutes