Tag Archives: Garlic powder

Roasted Red Pepper Chicken

It’s date night!! This recipe is perfect for impressing your sweety, but it is also easy enough for a casual weeknight dinner. I love to make this recipe on special occasions though, like date night…and no need to go to a fancy restaurant. My husband thinks I spent hours making it (which I let him believe, it makes him love it even more). So get dressed up hubby, dinner is my treat tonight!

3 Boneless Skinless Chicken Breasts

1 Red Bell Pepper

12 Spinach Leaves

12 Slices of Fresh Mozzarella Cheese

4 Slices of Wheat Bread

1/2 Cup Greek Yogurt

2 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Canola Oil

First we need to make the breadcrumbs. If you prefer you can use store bought, but I love making my own…it’s so easy and you can add your own FLAVOR! Preheat the oven to 425°. Cut the bread into quarters and drizzle both sides with canola oil and half of the garlic powder and Italian seasoning. Place on a baking sheet lined with foil.  Bake for about 10 minutes, flip halfway through. I love smelling the seasoning as it starts to cook, it smells amazing! Once the bread has cooled, place in a food processor and pulse until it becomes fine breadcrumbs. Pour onto a plate and put aside.

Next trim the top off of the red pepper and cut in half. Empty the pulp and seeds from the inside. Place on a baking sheet and drizzle with canola oil. Roast for 20 minutes until the pepper is blistered, flip halfway through. Trust me, if you have never tried roasting a pepper it is so worth it. It enhances the FLAVOR tremendously. Once it’s done, place in a bowl and cover with plastic wrap for 10 minutes. This will steam the pepper so you can remove the skin. Carefully peel off the skin, but do not run under water, it will rinse off all of the FLAVOR (you don’t want all that hard work to go right down the drain). It should peel right off, don’t worry about getting off every little bit.  Cut into medium sized pieces.

Drop the oven temperature to 400°. Take the chicken and trim off any fat. Then cut the chicken into two pieces by placing your hand on top of the chicken and carefully slice the middle from top to bottom. If it is easier, you can pound the chicken instead. Just place in between plastic wrap and pound until thin (I have to admit this way is more fun, it gets out all that aggression).

Line a baking sheet with foil. I like to place a cookie cooling rack on top of the pan to lay the chicken on. This will let the heat circulate around the chicken and prevent the bottom from getting soggy (no one likes a soggy bottom 😉 ). Season both sides of chicken with the rest of the seasoning. Then brush both sides with Greek yogurt and dip into the breadcrumbs. Place each piece of chicken on the cooling rack. Bake for 20 minutes.

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In the meantime cut the mozzarella into thin slices. Once the chicken is ready, pull the pan out of the oven and place a few spinach leaves on top of each piece of chicken. Then place a piece or two of red pepper and top with the mozzarella cheese. Place under the broiler for 5-8 minutes until the cheese is melted. Keep a close eye on it, they go very fast! Let cool and serve.

Happy Flavoring!

 

Roasted Cauliflower

This a perfect side to add to any dinner. If you think you don’t like cauliflower, you need to try this recipe. It’s so delicious, it will change your mind. My husband thought I was crazy when I told him how good it was, and now he actually requests it. (He should know by now that I’m always right 😉 ). This is one of those recipes that I was very surprised by, and made my own twist to.

1 Head of Cauliflower

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Smoked Paprika

1/4 Tbs Salt

1/4 Tbs Pepper

1 Tbs Canola Oil (or Olive Oil)

Preheat oven to 425°. Cut off the  green leaves and middle stalk from the bottom of the cauliflower and discard. Cut into medium size pieces and place on a baking sheet. Drizzle with oil, and season both sides (sprinkle with all that lovin’). Cook for 20 minutes, flip halfway through.

Remove from the oven and let cool for 5 minutes. I’m telling you, you’ll be surprised (I never knew I would be convincing someone to try cauliflower…so crazy but so good)! Now eat your veggies and enjoy (what a crazy concept)!

Happy Flavoring!

Homestyle Chili

Are you ready for a hot bowl of chili? How about a healthy bowl of chili (ah ha, I knew that would get your attention)! This chili is healthier since it is made with lean meat. But don’t think for a second that it won’t be full of FLAVOR!

1 Pound of 96% Lean Ground Meat

1 28 Oz Can of Crushed Tomatoes

1 Cup of Low Sodium Chicken Stock

1 Can of Black Beans

1 Can of Pinto Beans

1 Medium Onion

5 Slices of Pickled Jalapeños (or more if you like it spicy)

5 Tbs Chili Powder

3 Tbs of Onion Powder

3 Tbs of Garlic Powder

1 Tbs of Cayenne Pepper

3 Tbs of Smoked Paprika

1 Tbs Salt

1 Tbs Pepper

Brown the meat in a hot dutch oven or large pot over high heat. Season with half of the seasoning. Once the meat is browned reduce the heat down to medium. Add the crushed tomatoes and the chicken stock. Drain and rinse the beans and add to the pot.

Dice the onions and jalapeños and add to the mixture. I like to add some of the jalapeño juice too (no need to waste any of that FLAVOR). Mix in the rest of the seasoning. (It’s okay to take a minute to step back and pat yourself on the back for creating such an easy and beautiful creation…I do it all the time).

Let it cook uncovered on a low simmer for 30 minutes.  Pour into a bowl and top with your favorite toppings. This chili would also be perfect poured over nachos. Yum!

**Tip – If you are pressed for time, try browning the onions first, then add the meat. Once browned add the rest of the ingredients and heat over medium heat and serve as soon as it is hot (about 5-10 minutes).

Happy Flavoring!

Suzie’s Stew

It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).

2-3 Pounds Beef Round or Chuck

5 Red Potatoes

1 Large Onion

1  Pound of Baby Carrots

2 Cups of Red Wine

2 Cups of Low Sodium Beef Stock (or chicken stock)

Water (to fill the rest of the pot)

2 Tbs of Canola Oil

2 Tbs of Smoked Paprika

2 Tbs of Onion Powder

2 Tbs Garlic Powder

1 Tbs Italian Seasoning

1 Tbs Cayenne (optional)

1 Tbs Salt

1 Tbs Pepper

This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.

First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!

Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.

Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).

Happy Flavoring!

Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!

Whole Wheat Pizza

Ok guys, say it with me… I Love Pizza!!! I have some diet restrictions, but don’t think for a second that was going to stop me from having my beloved pizza. So I came up with this pizza recipe. Just by making a few swap outs, this is a much healthier alternative, and so much easier than you think!

2 Cups Whole Wheat Flour (1/4 extra for dusting)

1 Packet of  Active Dry Yeast (2 1/2  tsp)

1 Cup Warm Water (around 110°)

1 Tbs Agave Sweetener (or 1 Tbs Sugar)

1/2 Tbs Salt

1 Tbs Garlic Powder

2 Tbs Italian Seasoning

1 Tbs Olive Oil

First we have to activate the yeast (trust me it sounds more scientific than it really is, basically you just need to let it soak in warm water, it’s a yeast bubble bath.) All you do is get your tap water running to about 110° (I like to take my digital thermometer and hold it under the water…I know, I’m so technical). Then measure 1 cup of the water and pour into a small bowl. Add in the yeast packet with 1 Tbs of Agave or sugar and give it a stir (I use agave because it is a natural plant based sweetener which is healthier, but feel free to use whatever you want). Let it sit for 5 minutes (don’t forget to set a timer…trust me I have forgotten to before.)

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In the meantime add the flour to a large mixing bowl. Also sprinkle some flour on a flat surface where you can knead out the dough once it is ready, I just use my granite countertop.  Add the salt, garlic powder and Italian seasoning into the flour mixture and mix together. This will give so much FLAVOR to the dough by adding spices directly into it. (I bet you’ll smell it once you cook it later). Pour the yeast mixture and olive oil to the bowl. Before we get our hands dirty, now would be a good time to remove those rings (I always have to remind myself of this step). Take a fork and start to pull away at the edges and start to mix in toward the center. Now get your hands in there and start mixing, time to have fun and play with the dough…hey it’s grown up playdough ;).

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Transfer to a floured surface and knead for 3 minutes, use the heel of your palms to keep kneading and folding it. Take out some aggression, this is the fun part. (Warning: you may start to feel like Giuseppe from you local pizzeria and feel tempted to toss the dough in the air…trust me, not a good idea ;). )Transfer to a bowl greased with olive oil. Turn over so it coats the dough with the oil and cover with saran wrap. Let it rise for 1 hour (up to 2 hours). Again set a timer! You will see the dough double in size.

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Once it has risen, turn out the dough onto a floured surface.  Form into a ball. Next it’s time to use a bench scraper (or knife) to cut the dough into 4 sections. You can cook one right away (which I’m sure you’ll want to, I can’t resist either) but they can be also be stored in the fridge or freezer. If you store them in the freezer, you can transfer them into the fridge one at a time the day you want to use it, it will defrost in 5-6 hours. If you store it in the fridge it will last 3 days.

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Preheat the oven to 515° with a pizza stone in the bottom rack of the oven for about 30 minutes. It is so much better to use a pizza stone to make it crisp…trust me, it is so cheap to buy and so worth it, it really makes a difference (I definitely get use out of mine…Friday night pizza parties 🙂 )! Roll out the dough on a floured surface with a rolling pin slowly (don’t forget to dust the rolling pin with flour so the dough doesn’t stick to it). Transfer the rolled out dough to the backside of a baking sheet sprinkled with some whole wheat flour or corn meal (this is what you’ll use to transfer the dough to the pizza stone…I know I’m so creative.)

Now top with sauce, cheese, and toppings. It’s time to have fun with your toppings, go crazy. Check out my easy homemade tomato sauce to use with this recipe in my blog, they go perfectly together. I like to sprinkle the top of the pizza with some Italian seasoning for added FLAVOR. Next lightly brush the edges of the dough with olive oil, this will create that delicious crispy crust. Slide onto the pizza stone with a large spatula and cook for 7 minutes on the bottom rack of the oven until brown and crispy, rotate half way through. Pull out and let cool. Cut and serve, It’s pizza time!

Happy Flavoring!

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