Jalapeño Chicken

Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough! 

Time: 1.5 - 2 hrs

Ingredients:

• 1 whole young chicken
• Juice of half a lemon
• 2 jalapeños
• 2 tablespoons unsalted butter (room temp)
• 1 additional teaspoon butter at room temp
• 1 sprig fresh rosemary
• Salt/pepper to taste

Recipe:

1. Rub the lemon all around the chicken and squeeze the juice inside.
2. Chop the jalapeño into slices and mix them up with the butter.
3. Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
4. Salt & pepper the chicken on all sides.
5. Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
6. Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through. 

Endives with Green Apple & Brie

Pressed for time and guests are on their way?  Have no fear!  Here's a crispy, fresh appetizer or snack that will take less than 10 minutes to make!  I fancied it up by shaping it into a flower for a bright spring look. 

Because of their fresh crunch, endives are a great substitute for crackers and are much healthier.  I used a purple endive for my "spring flower" creation and paired it with brie, green apple, almond slices, honey and cracked black pepper - the combination of flavors is intense & delicious!

Time: Less than 10 mins

Ingredients:

• 1 green apple
• 1 endive (green or purple, your choice)
• About 2 tablespoons honey
• 1-2 tablespoons almond slices (tip: buy these pre-sliced)
• 1-2 slices of brie
• Cracked black pepper (optional)

Recipe:

1. Wash the endive and pull the leaves off one by one so you can fill them.  Make sure any excess water is wiped off with a paper towel.  I formed mine into a flower shape for a fun, spring look!
2. Cut the apple into small slices and place them into the endive leaves.
3. Cut the brie into smaller pieces and add them either on top of or next to the apple pieces.
4. Sprinkle the almond slices, drizzle the honey, and crack the black pepper over the entire dish. 
5. Serve as an appetizer or healthy snack - enjoy! 

Rainbow Trout Stuffed with Tomatoes & Garlic

Dinner made easy!  This trout is cooked in a pouch made of foil paper so the juices & flavor stay put! ​

Time: 25 mins ​

Ingredients:

• 2 rainbow trout , cleaned with the head cut off
• 1/2 large ripe tomato
• 4-5 cloves of garlic​
• 1 tablespoon olive oil ​
• Salt & pepper to taste ​
• 2 sheets of aluminum foil (enough to cover & wrap the fish in ​
• Juice of 1/2 a lemon​

Recipe: ​

1. Lay out the pieces of foil on a counter, drizzle the olive oil across both pieces & sprinkle the salt & pepper​.
2. Rinse the trout with cold water then squeeze the lemon juice all over & inside.​
3. Crush the garlic cloves & dice the tomatoes, stuff both pieces of trout. ​
4. Place the trout in the middle of each piece of foil, then wrap the sides over & fold up the two ends so the steam stays locked in. ​
5. Put the fish in a cookie sheet or Pyrex bowl, then place it in a 450 degree oven for 12 mins. ​
6. Open the foil for both pieces of fish, then place the pan back in the oven & let it get crispy for 3-5 mins. ​
7. Served with my basmati tamarind rice - search the blog for this recipe! ​

Mushroom & Black Bean Tacos

Another healthy, fast, delicious veggie meal!  These mushroom and black bean tacos are super easy and you can use whatever toppings you have on hand. 

Time: 20 mins

Ingredients:

• Corn taco shells
• Sliced portobello mushrooms
• Diced tomatoes
• Diced green chili peppers
• 1 can black beans
• Shredded cheese or queso fresco 
• Sour cream (if desired)
• Salt/pepper as desired
• 1 tablespoon ground cumin & chili powder (or you can use a taco seasoning packet)

Recipe:

1. Heat the beans on low with the ground cumin and chili powder in a medium skillet.  Set aside
2. Cook the sliced mushrooms in the same skillet until cooked through. 
3. Heat the tortillas in an oven on 425 for 3 mins or until warm.  If you heat these too long they will get hard.
4. Spoon some of the black beans in the center of each tortilla, add the mushrooms and other toppings. 
5. Enjoy!

Kale & Butternut Squash Salad

Super food = super delicious!  I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer.  Butternut squash is perfect for this!  Toppings can be substituted for whatever you have on hand, the possibilities are endless. 

Time: 30

Ingredients:

• 1 handful chopped kale (or kale salad with cabbage & carrots)
• 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
• 1/2 cup crumbled feta cheese
• 1 tablespoon sliced black olives
• 1 tablespoon sliced pepperoncinis
• 3-4 grape tomatoes
• 2 teaspoons olive oil
• Salt/pepper to taste

Recipe:

1. Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins.  Depending on the size of your dices, this could take more or less time.
2. While your squash is roasting, you can prepare the rest of the salad.  Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine. 
3. Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad. 

Serving suggestion:  Put the salad mixture on your plate or bowl first, then top with the cooled squash.  Enjoy! 

Kichri

Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food!  It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!  

Time: 1 hour 

Ingredients:  

• 1/2 cup split peas
• 1/2 onion, diced  
• 3 cloves garlic, minced
• 1 teaspoon ground cumin  
• 1.5 teaspoon curry powder
• 1.5 teaspoon salt
• 1 teaspoon pepper sauce
• 1 can coconut milk 
• 4 cups water  
• 1 handful fresh spinach, chopped 
• 1 tablespoon vegetable oil  
• 1 cup white rice (I used basmati) 

Recipe: 

1. In a large pot, sauté  the onions & garlic in the vegetable oil for ~2 mins. 
2. Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.  
3. Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.   
4. Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.  

Mushroom and Kale Quesadilla

Mushrooms are a fantastic way to add a "meaty" element to vegetarian food.  I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila!  a delicious, filling meal for lunch.   I paired this with my creamy tomato soup for a satisfying dinner meal. 

Time: 30 mins

Ingredients:

• 2 whole wheat roll up wraps
• 4-5 mushrooms, washed and sliced 
• 1 teaspoon smoked paprika
• 1 teaspoon butter
• 1-2 sliced chili peppers 
• 1 handful kale
• 1 cup grated white cheddar cheese
• 1 spoon sour cream

Recipe:

1. Use a frying pan to cook the mushroom slices in with the butter and smoked paprika.  Once they're cooked through, set aside in a bowl.
2. Spray the frying pan with cooking spray and set it to medium heat.  Place one of the roll ups flat into the pan. 
3. Sprinkle a handful of the grated cheese on one side of the roll up.  Then, you'll need to work fast so it doesn't burn. 
4. Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese.  Then, add another handful of cheese and fold the other end of the roll up over the filling.  
5. Press down with a spatula, then flip it over completely so the other side gets heated. 
6. Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.  
7. Use a pizza cutter to cut the quesadilla into 4 triangular pieces.  Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!

Vegetarian Barley Soup

Tired of the cold/snow?  Warm up in no time with this recipe! Don't worry, my Vegetarian Barley Soup is soup-er easy!!  The potato pieces practically melt in your mouth, and help keep you fuller, longer.  Try this next time you're in the mood for a quick, comforting meal.

Time: 40 mins

Ingredients:

• 1 cup vegetable stock
• 4 cups water
• 1/2 cup barley
• 1 tablespoon olive oil
• 2 tablespoons yellow onion (diced)
• 2 cloves garlic, sliced thing or minced
• 1 tablespoon chopped fresh ginger
• 3 small red potatoes, diced into bite-sized pieces
• 4 sprigs of thyme
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 vegetable bouillon cube
• 1 teaspoon hot pepper sauce (optional)

Recipe:

1. In a large pot, sauté the diced onions, ginger and garlic in olive oil for 1-2 mins until the onion pieces are transparent. 
2. Add the potatoes, barley, thyme, salt and pepper - stir to combine.
3. Add the vegetable stock and water, bring to a boil then add the bouillon cube.
4. Reduce heat to a simmer, and let sit for 30 mins or until the potatoes are soft enough to easily cut through.
5. Add the pepper sauce if desired, stir and enjoy!

Mustard Chicken

Winner winner chicken dinner!  Tired of bland, grilled chicken recipes?  This mustard chicken recipe is SO easy - you practically forget about it until you smell the amazing combo of chicken and mustard baking in your oven!  You can pair this with your favorite side dish for a fantastic dinner or with a salad for lunch!  The recipe can be doubled or tripled for a party-sized portion! 

Time: 1 hour + 5 min prep

Ingredients:

• 2 chicken thighs
• 1 cup dijon mustard
• 1 tablespoon salt
• 1 tablespoon coarse black pepper
• Juice of 1/2 a lemon

Recipe:

1. Drizzle the lemon juice over the chicken thighs, then place them in a 13 x 9 Pyrex with a wire rack on top.
2. Sprinkle salt and pepper on them. 
3. Spread the mustard generously over each piece.
4. Place in a 375 degree oven for about 1 hour or until cooked through.

Serve with your favorite side dish!

Shrimp Scampi

Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

Time: 30 - 40 mins

Ingredients:

• 1 bag of peeled & deveined frozen shrimp
• 1 pack of linguine pasta
• 4 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1.5 tablespoons salt
• 1 handful fresh parsley leaves + additional for garnish
• 1.5 tablespoons coarse black pepper
• Juice of 1/2 a lemon
• 1/2 bottle of a dry white wine
• 1 tablespoon crushed red pepper flakes

Recipe:

1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
7. Scoop the shrimp out of the pot, and place it over the linguine. 
8. Bring the sauce back to a boil, and let it boil down to about half. 
9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Guacamole

Looking for a healthy homemade game day snack? Try my guacamole recipe!  It taste so fresh & takes 10 mins to put together. Your guests will be so impressed!  

Time: 10 mins - serves 4

Ingredients:

• 2 ripe avocados
• 2 green chili peppers
• 2 slices of tomat
• 1 slice red onion
• Juice of 1 lime
• 1 teaspoon salt
• 1 handful fresh cilantro

Recipe:

1. Cut the avocados in half & scoop the flesh into a bowl. Squeeze the lime juice over it. 
2. Mash the avocado with a fork until almost smooth. 
3. Dice the onion slice, the tomato slices, & the chili peppers, nd roughly chop the cilantro leaves. 
4. Mix all ingredients into the avocado mixture along with the salt.
5. Serve with multigrain tortilla chips & enjoy!

Ground Chicken Lettuce Wraps

Too busy to make lunch?  Here's a 20 min meal that you can make the night before!  It's healthy, delicious - and fast!  This also works great for dinner or as an appetizer if you cut the lettuce into smaller pieces.  Also, you can get creative with your seasonings and toppings!

Time: 20 mins

Ingredients:

• 1 pack ground chicken
• 2 teaspoons salt
• 1 tablespoon black pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon sour cream (optional)
• 6 leaves of romaine lettuce

Recipe: 

1. In a medium frying pan, mix the ground chicken and all of the above spices. 
2. Let simmer until the meat is cooked through - using your pot spoon to break it up into bite-sized pieces.
3. Wash the lettuce and lay it out to dry thoroughly on paper towel. 
4. Once the meat is finished cooking - let it cool to room temperature. 
5. Fill the lettuce with a few spoons of the meat mixture.  You can add shredded cheese if you like.
6. Top with sour cream (optional) and enjoy! 

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.  

Simple Steamed Salmon

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

Time: 30 mins

Ingredients:

• 4 salmon fillets
• 1 bunch fresh dill
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil
• 4 teaspoons lemon juice
• 4 square pieces of foil - large enough to cover each salmon piece

Recipe:

1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
2. Place 1 salmon fillet in the center of each piece of foil.
3. Pour 1/2 teaspoon lemon juice on each fillet.
4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Vegan Coconut Bites

Take a break from the sugary, fatty desserts this holiday season and try some vegan coconut bites!  Made with 4 simple ingredients, these no-bake treats taste so good you won't miss the calories!  The best part?  They take 15 mins to make! 

Time: 15 mins

Ingredients:

• 1 cup raw oats
• 1/2 cup coconut flakes
• 1 tablespoon ground cinnamon
• 2 tablespoons agave nectar

Recipe: 

1. Put all ingredients in the food processor and pulse to a fine grain.  It will start to become dough-like. Add more agave if the mixture is loose.
2. Take about a tablespoon of the mixture in the palm of your hand and squeeze it so it holds together, then form it into a round ball.
3. Place it on wax paper to display or on a nice platter.  Enjoy!

Kalonji with Shrimp

Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

• 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon ground geera (ground cumin)
• 1 teaspoon garam masala
• 1.5 cups raw peeled & de-veined shrimp
• 2 garlic cloves - minced or finely chopped
• 1 tablespoon chopped onion
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Recipe:

1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!

Spinach Tortellini Salad

Feeling lazy at lunchtime? Try my spinach tortellini lunch salad!  It's quick - it's easy - it's delicious!

Time: 20 mins

Ingredients:

• 1 cup spinach tortellini
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1/4 cup feta cheese crumbles
• 1/4 cup grape tomatoes, whole
• 1 tablespoon roasted garlic slices
• 1/4 cup olives of your choice
• salt/pepper to taste

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt
2. Strain when cooked through and let cool
3. Toss in a bowl with desired toppings 
4. Sprinkle with salt/pepper to taste
5. Eat cold or at room temperature