Thursday, March 20, 2014

Spicy Garlic Lime Chicken

As you can tell from our blog, Kelly and I are a little bit lop sided on chicken recipes.  Here is another one.


1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 cup lime juice

4 boneless chicken breasts

2 tablespoons butter
1 tablespoon olive oil
1 teaspoon garlic minced
1 teaspoon lime zest
1 tablespoon lime juice

In a small bowl, combine ingredients from kosher salt --> lime juice
Place chicken breasts in a plastic bag and pour mixture from bowl into the bag.  Ensure all chicken is well coated and place plastic bag in a bowl in the fridge for 1 - 4 hours.

Heat butter and olive oil in a large skillet over medium heat.  Add minced garlic and sauté
 for 2 minutes.  Next add chicken and cook until golden brown (about 6 minutes each side).  Sprinkle with lime zest and lime juice right before serving.  

You can serve over rice, pasta, or fresh spinach.


Marinating the chicken
Cooking the Chicken

Spicy Bean and Quinoa Salad with Mole Vinagrette

It's been a while since I posted a recipe...part of the reason is that I've been reusing lots of the recipes already posted and part is because I did take a little break from the winter scene and spent a week in Florida.  Kelly has kept pace while I've been away :-)

I found this recipe in the April 2014 edition of Cooking Light.  I like to have a few vegetarian options, especially during Lent and thought this one had a nice flavor


1 teaspoon grated orange rind
3/4 teaspoon unsweetened cocoa
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 tablespoons fresh orange juice

1 1/2 tablespoons red wine vinegar
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
2 tablespoons olive oil
3 cups cooked quinoa, room temperature (I preferred my still warm)
1/4 cup fresh cilantro, chopped
1/2 teaspoon kosher salt
1 jalapeno pepper, diced
2 green onions, thinly sliced
1 15 ounce can black beans rinsed
4 cups baby spinach leaves

Combine ingredients from orange rind through adobo sauce into a small bowl, next slowly add olive oil while stirring well with a whisk.  This makes the Mole Vinagrette.

Combine quinoa and all other ingredients besides spinach.  Next add the Mole Vinagrette and toss to coat.  Finally add spinach and toss to combine.  Serve and Enjoy!

Salad Ingredients(besides spinach combined)

Mole Vinagrette

Finished Salad

Monday, March 17, 2014

Pasta Soup with Sausage, Broccoli, and Cheese

Ok so this didn't end up being much of soup for me but you could always add more tomato sauce or broth to change that. Epitome of comfort food right here.

Pasta Soup with Sausage, Broccoli, and Cheese

  • 1/2 bag of broccoli
  • 1 yellow onion
  • 3 tbsp minced garlic
  • 2 tbsp olive oil
  • 4 chicken sausage links
  • 32 oz chicken broth
  • 16 oz tomato sauce
  • 15 oz diced tomatoes
  • 2 tsp garlic salt
  • 2 tbsp red pepper flakes
  • 1 tbsp basil 
  • 1 box of round pasta noodles
  • 1/2 cup of 6 cheese
  • 2 tbsp ricotta cheese
  1. Chop onions and sausage
  2. Put the onions, sausage, garlic, broccoli, and olive oil in a large saucepan and cook on medium heat for 5 minutes.
  3. Add chicken broth, tomato sauce, diced tomatoes, garlic salt, basil and red pepper flakes and cook for 5 more minutes. 
  4. Add noodles and cook for 15 minutes.
  5. Mix in cheese and serve. 

Tuesday, March 4, 2014

Maple Roasted Chicken with Potatoes and Onions

Not only was this recipe delicious but it makes your house smell like maple-syrup, which if you ask me is awesome! I meant to buy sweet potatoes but accidentally bought regular potatoes; however, feel free to make this recipe with either. I modified this recipe from Real Simple. Could also add apples, parsnips, or carrots to the recipe depending on your preferences.

Maple Roasted Chicken with Potatoes and Onions

  • 3 boneless chicken breasts (cut into 1 inch strips)
  • 1 yellow onion (chopped into 1 inch wedges)
  • 2 small to medium sized potatoes, regular or sweet (chopped into 1 inch cubes with skin on)
  • 2 tbsp olive oil
  • 1 tsp garlic salt
  • 1/2 tsp of crushed black pepper
  • 1 tsp of rosemary
  • 3 tbsp of maple syrup
  • 1/2 tsp of thyme
  1. Preheat the oven to 400 degrees.
  2. Chop the potatoes into 1 inch cubes and the onion into 1 inch wedges. Cut the raw chicken into 1 inch strips.
  3. Put 1 tbsp of olive oil into a large baking dish. Place the chicken, onion, and potatoes into the dish and drizzle the remaining 1 tbsp of olive oil on top. Sprinkle with garlic salt, black pepper, and rosemary. Toss to coat. 
  4. Drizzle maple syrup and sprinkle thyme over the top. 
  5. Roast in oven for 1 hour. 
The ingredients

Prior to cooking