I adapted this recipe from Pink Parlsey just a little bit because I like things really tomato-y. I’m lucky enough to live minutes away from my work so I popped home for lunch and threw the following ingredients into the pot.

Chicken and White Bean Chili

Ingredients:

• 3 cans white kidney beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1 16 oz. jar of your favorite salsa
• 1  8 oz. block of monterey jack cheese, cubed
• 5-6 boneless skinless chicken breast tenderloins

After 6 hours of cooking on low, I took the chicken out and shredded it with a fork and returned it to the pot. I also added about 1/4 tsp each of cumin and ground cayenne pepper at this time and let it cook about 20 more minutes.

Topped with scallions and avocado, this was truly delicious. It’s rich, creamy and really flavorful. I just hope it freezes well because there is a lot!

I’m not going to lie…there are plenty of nights when I have little desire to cook. On many of those nights, I tend to pick up a package of Buitoni Wild Mushroom Agnolotti…it is perhaps the best quick-fix I can think of, and the rich mushrooms fill me up quickly.

Tonight, however, I was not in the mood for pasta and I was already planning to head to the grocery store to pick up the ingredients for this Crockpot White Bean Chili from Pink Parsley later in the week. When I passed by the mushrooms in the produce section, I could practically taste that mushroom agnolotti. Did I mention it was past 7 pm and I hadn’t eaten a thing since lunch?? My mind started quickly turning and the idea of a stuffed mushroom started to sound really delicious. I trusted/really really hoped that I had enough ingredients either in my cart or in my pantry to make a giant stuffed mushroom for dinner. I knew it would be quick, easy and hearty enough to fill me up. And since the single portabella mushroom cap was only $.80 and I already had the other ingredients, it might just be the cheapest meal I have all week!

Stuffed Portabella

Ingredients:

• 1 portabella mushroom cap
• a couple tablespoons of breadcrumbs (I used plain panko and added a few dashes each of crushed red pepper, dried basil, dried oregano, salt, fresh black pepper, and a smidge of garlic salt. OR you can just use Italian or Parmesean breadcrumbs and call it a day.)
• 2 tablespoons minced onion (I happened to have scallions on hand, but any onion will do!)
• a few swigs on extra virgin olive oil
• crumbles of feta cheese

Heat your toaster oven or oven to 400 F and combine the breadcrumbs, onions and olive oil in a bowl. Remove the stem and ribs from the mushroom cap and fill with the breadcrumb mixture. Crumble the feta cheese over top and drizzle olive oil over the mushroom. Cook until the cheese starts to melt or brown. Enjoy with a simple salad and fresh fruit…or whatever you already have in your fridge!

I have yet to meet a Giada DeLaurentiis recipe that I don’t like, but this chicken marsala recipe is among my favorites. The chicken is tender, the sauce is delectable without being too heavy, and its all-around soul-satisfying. It’s also not very complicated, which always wins major points in my book. Served next to creamy mashed potatoes and sauteed broccoli, it made for the perfectly comforting meal that I was craving at the end of a busy work week. Although the mashed potatoes aren’t exactly what I would consider healthy, they were creamy, buttery and delicious with just a hint of garlic and were perfect for soaking up the extra sauce from the chicken. This isn’t necessarily something I would make for just me, but it is the perfect dish for two for a quiet night in. I would suggest pairing with a nice glass of wine and an episode or two of Mad Men for the perfect finish!

Chicken Marsala
from Giada’s Family Dinners

Ingredients:

• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 tbsp. all-purpose flour
• 1 container baby bella/cremini mushrooms (you can use any kind, but these taste the best to me!)
• 1/2 cup marsala wine
• 1/2 cup fat-free, low sodium chicken broth
• 2 tbsp. fresh lemon juice
• fresh chopped parsley for garnish

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; pound ech piece to 1/2 inch thickness using a meat mallet or rolling pin. (I find this to be way too much fun).

Season the chicken with salt and pepper and lightly dredge the chicken in the flour. Shake offf any excess flour.

Heat olive oil in a large skillet over medium high heat. Add chicken and cook 2 minutes per side or until browned. Remove chicken from the pan; keep warm. Add mushrooms, wine, broth and juice to the pan; reduce heat and simmer 10 minutes or until the mixture is reduced to about 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with fresh parsley.

Garlic Mashed Potatoes (serves 2-3)
based on Tyler Florence’s recipe

Ingredients:

• 4 small yukon gold potatoes, peeled and cut into quarters
• salt and pepper
• 1/2 cup cream
• 1/4 stick butter or margarine
• 2 cloves garlic, roughly chopped

Place the cut potatoes into a pot of cold salted water that just covers the potatoes. Bring to a boil and simmer until the potatoes are tender, about 20-30 minutes. Drain the potatoes. In a small pot, heat the cream, butter and garlic over low heat until warm. Mash the potatoes and then slowly add the cream mixture, straining the solid garlic (or keep it in if you are really into garlic!). Season with salt and pepper. Enjoy!

And what is it that I have I been doing that kept me from blogging, you ask? Well I can assure you that I haven’t stopped eating. Or cooking for that matter. I even managed to snap a few pictures… I just stopped writing about it.

And I certainly haven’t stopped reading everyone else’s food blogs! I’ve found so many delicious-looking recipes that I want to try and I’ve managed to whip a few of them up already. Here are a few of my favorite blog recipes from the past few months:

Spiced Chicken and Spicy Thai Chicken from Bakin’ and Eggs (I gobbled these down so fast I failed to take pictures!)

Homemade Salsa from Annie’s Eats (pictured here with some homemade cumin whole wheat tortilla chips)

Lemony  Zucchini Goat Cheese Pizza from Smitten Kitchen

And finally, what I am eating tonight… Beef and Vegetable Soup from my mom’s kitchen…still the best one I know! It’s oh-so-comforting on such a chilly night.

Here’s to many more posts in 2010!

It’s been awhile folks…and while I haven’t exactly made time to blog about any meals the past few weeks, I have managed to make a few yummy things and even photograph them.  Recipes to come later…

Tofu Veggie Stir Fry with Glass Noodles

Steak with Sauteed Mushrooms and Scallion Green Beans

For the Love all of that is Jalapeno
by guest blogger, Dave

I’m a big fan of spicy flavors, and usually seek them out on menus and in stores.  I saw an item on this Chocolate Jalapeno gelato in the paper last week and immediately started salivating.  I mentioned it to Lizz, and she bought and tried it a couple days later.  After hearing her description (my throat was on fire!), it went from intriguing to an immediate must-have.  I knew Whole Foods carried that brand (Ciao Bella), so I swung by on my way home from work.  I went in planning to just get the gelato and head home, but of course ended up spending $50 on groceries after browsing for a few minutes too long.  Luckily it all fit into one paper bag (double-bagged as a precaution).  I was pretty pleased about my purchase until I made my way outside.  The sky had turned dark purple, and much to my dismay I entered into a torrential downpour.  I begrudgingly started  through the rain towards the metro stop (sans umbrella, of course).  Block after block passed…I realized then that I definitely underestimated the distance from the store to the train (about 8 blocks as it turns out).  Finally the metro entrance came into sight like a shining beacon.  And then it happened.  The Whole Foods bag started to give and I watched helplessly as the food splayed onto the sidewalk.  I was left standing with the handles in my hand, onlookers gawking, and I scrambled to retrieve everything and pack it into the remnants of the bag.  I managed to shove everything except for a mixed fruit tray back in, and grasped my half-bag into a bear hug to keep everything intact.  At this point, I had no choice but to take a cab back to my place to have any hope of salvaging the mess and my treasured gelato.  I hailed a cab without using my hands (harder than you think) even though I was now only a 5-minute train ride from home.  I finally made it home, sunk into my couch drenched, and dug in.  Just as I thought they would, the dark chocolate and jalapeno melded perfectly.  My anger over the ordeal I went through to get this little pint of gelato dissipated pretty quickly as the spicy richness melted in my mouth.  Was it worth all the hassle?  If you’re an adventurous eater, like chocolate and don’t mind a little bit of heat, you should really try it and judge for yourself.  My only regret is forgetting my umbrella.   

I usually make my grocery list on Sunday mornings, and this Sunday I happened to be watching “Giada at Home” while I made my list. Her recipe for Chicken Milanese with Tomato and Fennel Sauce looked delicious, and as I caught myself practically drooling as I watched her spoon the creamy sauce over the chicken, I knew I needed to try it. I hate that I dont have any pictures, but you’ll just have to take my word for it that this is extremely tasty. Or better yet, make it yourself!

Chicken Milanese with Tomato and Fennel Sauce
Serves 2-Adapted from Giada de Laurentiis

Ingredients:

Chicken:

• a few tablespoons cup all-purpose flour

• 1 eggs, beaten

• 1/2 cups seasoned bread crumbs

• 3 tablespoons parmesan cheese

• 3 (6 to 8-ounce) boneless and skinless chicken tenders

• Kosher salt and freshly ground black pepper

• 2 tablespoons vegetable oil

Sauce:

• 2 teaspoons olive oil

• 1 fennel bulb trimmed and thinly sliced

• 1/2 pint grape tomatoes, halved

• 1/4 teaspoon kosher salt, plus more for seasoning

• 1/4 teaspoon freshly ground black pepper, plus more for seasoning

• 1 clove garlic, minced

• 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh thyme leaves

• 3 tablespoons half and half (note that the original recipe calls for marscapone cheese…but, well, I’m cheap. I’m sure it would be much richer, creamier and more decadent with marscapone…but, well, I’m poor and cheap.)

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 plates, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs and parmesan cheese.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the half and half and stir. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

I served this with couscous (I can easily doctor the leftover couscous for lunch later this week. This adaptation would make just enough for two if you added another side dish- perhaps with a side salad or green veggie. I ate about 3/4 of this and saved the rest for lunch tomorrow. 

My sincerest apologies for the terrible photography- something is wrong with my camera, but my blackberry came through in a pinch. Hope to have the pictures back up to par in no time!

Tuna with Black Pepper, Artichokes and Lemon
Adapted from Real Simple 

Ingredients:

• 2 small tuna medallions, cut into 1 inch pieces
• 1/4 red onion, thinly sliced
• 1 small jar marinated artichoke hearts, drained
• 1/2 lemon, cut into thin slices
• 1 clove garlic, roughly chopped
• 2 sprigs fresh thyme (optional)
• salt and pepper
• olive oil

Heat a small amount of olive oil over medium heat. Add the red onion and cook about 2-3 minutes. Add the drained artichoke hearts, lemon slices, garlic and thyme. Cook about 3 minutes and place on a plate. 

Add another small amount of olive oil to the pan. Sprinkle the tuna pieces with salt and fresh black pepper and cook in the oil. Turn to sear all of the sides. Add the artichoke mixture back to the pan and toss. Cook until tuna is to your liking (I like mine pink in the center). 

Serve over couscous and enjoy!

I had never had jicama before today. Which is funny, since I thought I had it last weekend in a new recipe. Turns out the grocery store I went to was OUT of jicama and put some lovely horseradish root in its place. If only I had known how different they looked… but as a first-time jicama user, I really didn’t know anything about it except that it had a funny name.

So, last week, I actually made a minty bulgur wheat/peach/horseradish root salad. No wonder it had such a spicy bite! 

Today I went for Round 2. This time I made the same salad with actual jicama and added some toasted walnuts. Even more delicious!

I enjoyed having tabouli so much last week, that I wanted to make another bulgur wheat salad to keep in the fridge. Although the base grain is the same as tabouli, this minty peach and jicama salad has an incredibly different flavor. I’ll likely serve it next to grilled chicken one night, and enjoy it plain for lunch.

The spicy crunch of the jicama (pronounced hick-uh-muh) adds a great contrast to the soft peach and grainy bulgur wheat. I had never used jicama before today, but will definitely be using it more often. As with any new-to-me vegetable, I looked it up in the Joy of Cooking before doing anything to it, but all I had to do was peel and dice it before adding to the salad!

I diced the jicama and had about 1 1/4 cups of it, so based the rest of my proportions around that measurement (the original recipe calls for 2 cups).

Minty Bulgur Wheat and Peach Salad
Adapted from Cooking Light, July 2009 

Ingredients:

• 3/4 cup boiling water
• 3/4 cup uncooked bulgur wheat
• juice of 1 lemon
• juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 1/2 peaches, peeled and diced
• about 1 1/4 cup jicama, peeled and diced
•  3/4 cup finely chopped fresh mint

Cover the uncooked bulgur wheat with the boiling water. Let sit for 30 minutes or until water is absorbed. Combine lemon juice, lime juice, olive oil, honey, salt and pepper in a small bowl and whisk together. When bulgur wheat is ready, add the chopped peach, jicama and mint and mix. Then add the dressing and toss to coat. Refrigerate for at least 1 hour before serving.