Tag: dinner

Watermelon Chicken Salsa

Happy first week of summer! It has been so hot here in California and it finally cooled down for some outdoor bbq-ing. What better way to celebrate by making one of my summer favorite go to recipes. I love this recipe because it is easy, quick, refreshing and delicious.  When I first came across this recipe I thought watermelon and chicken together?! I was a little unsure of it, but now it is a summer favorite in my family. Not to mention it is incredibly easy to make on a week night.

 

I quickly threw all 4 ingredients for the marinade this morning in a bag before leaving for work, and let the chicken marinate all day to give it the perfect chili lime flavoring.

Chicken Marinade:

2 tbsp. low-sodium soy sauce

2 tbsp. chili sauce with garlic

1 tbsp. dark sesame oil

4 skinless chicken breasts (you can also substitute for chicken thighs)

 

 

After getting home from work, I made the watermelon salsa. You want to make the salsa early enough, so that it will have enough time to chill in the refrigerator before serving.

 

DSC_0368

 

Watermelon Salsa:

2 cups diced seeded watermelon

1/4 cup diced yellow bell pepper

2 tbsp. thinly sliced green onions

1 tbsp. chopped fresh cilantro

1 tsp. grated peeled fresh ginger

2 tsp. mirin (sweet rice wine)

1 tsp. fresh lime juice

1/8 tsp. salt

1 jalapeno pepper, seeded and minced

 

DSC_0393

 

Mix all of the above ingredients in medium mixing bowl and stir together.  Then place in the refrigerator to chill until chicken is cooked.

Next, grill chicken on the bbq until cooked. After, place chicken on a plate and garnish with watermelon salsa, a lime wedge, and a sprig of fresh cilantro.  I hope you enjoy this recipe as much as I do!

 

DSC_0398

xx,

Ashley

Jalapeño Mango Chicken Meatballs

img_8904

My mom is always trying new recipes to prep throughout the week. She made this one awhile back, and I was hesitant to try because I am not a fan of spice.  I am such a wimp about it! I am constantly asking people if the salsa is super spicy, or just a little spicy. Whenever I get told, “Oh, it is just a little spicy,” I still usually always think it is waaayyy to spicy, so when my mom told me that these meatballs weren’t spicy, I was scared to try, but went for it and loved them!! I had to remake them for myself. :)These are great to make and freeze for the future, or to bring to a party.  The best thing about these meatballs is that they are Whole30, so you can eat them guilt free!

Ingredients:

  • 1 lbs. ground chicken
  • 1/4 onion finely chopped
  • 1/2 C. mangoes chopped small
  • 3 cloves of garlic minced
  • ⅓ C. cilantro chopped
  • 1 finely diced jalapeño* (feel free to add more for additional heat)
  • 2 eggs
  • 1/2 C. almond flour
  • 1 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. ground black pepper

img_8897

  1. Preheat oven to 375*
  2. Lightly grease a baking dishes (I needed two) with some olive oil to prevent sticking (I used olive oil cooking spray from Trader Joe’s)
  3. Add all ingredients into a large bowl

4. Once combined, form into small balls

5. Arrange on a baking sheet and bake for about 25 minutes*

img_8901

6. They should be golden brown on top and cooked through

img_8904

*Mine didn’t really keep shape, but I was fine with it. My mom even smashed her meatballs into little patties. Another alternative is to grill the meatballs in a cast iron.

 

This recipe originally came from The Whole Smiths.

Enjoy!

 

xo,

Amber

Lemony Chicken Risotto with Roasted Zucchini

Since I had the day off today, I decided to cook up my favorite meal from a past HelloFresh meal. Find the original recipe here. I also love any chance I get to cook in my cast iron skillet. It has become my favorite pan. Thanks Mom and Dad!

HelloFresh has been a great addition every couple of weeks, it gives me a new recipe to try and it comes right to my door step. If I don’t like the recipes that are coming up, I simply skip that week.

I decided to try HelloFresh awhile back since I had a free box. I then purchased a Groupon to get a few more discounted boxes. They currently have a deal right now. Click the link to check it out!

These have been great on busy weeks when I don’t have time to go shopping. I also love that they send you exactly the right amount of ingredients, so no wasting of food, and I get leftovers for lunch the following day. Click the link to check out HelloFresh for yourself.

This recipe was originally made with shrimp, but I changed up things a bit and used chicken this time. I also seasoned my chicken with some homemade lemon pepper seasoning. This recipe does take about 55 minutes to cook, so make sure you have the time. Even though it takes awhile to cook it is so worth the wait!

Ingredients:

IMG_8392.jpg

  • 8 oz of Chicken Stock
  • 1 Onion
  • 1 Zucchini
  • Mushrooms
  • 3 cloves of Garlic
  • 1 Lemon
  • Salt and Pepper
  • 3/4 cup of Arborio Rice
  • 1/4 oz of Thyme
  • 1 slice of Chicken Breast
  • 1/4 cup of Parmesan Cheese

1. Preheat the oven to 400 degrees. In a small pot, bring chicken stock and 2 cups of water to a simmer over low heat. Halve, peel, and finely dice onion. Cut zucchini into 1/2-inch cubes. Mince or grate garlic. Zest and halve lemon.

2. Make your chicken seasoning. Place pepper, lemon zest (save 1/2 tsp for later), salt, and garlic powder in a small container and mix. Rub 1/2 seasoning on each side of the chicken. Place the chicken into your pan to sear on each side. Remove and place into a pan for the oven.

3. Add olive oil to your lemon pepper seasoning. Pour over seared chicken. Add lemon slices and thyme leaves to the pan. Place in the oven for 20 minutes.

4. Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 20 minutes, tossing halfway through.

5. Wipe the cast iron skillet clean. Heat 1 TBSP butter in a large pan over medium heat. I used my cast iron skillet for this part and it worked out perfectly. Add onion and garlic. Cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add rice and toss until grains are translucent, 1-2 minutes. Add entire bunch of thyme to pan. Add desired amount of mushrooms.

 

IMG_8410

6. Add stock to pan 1/2 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is nearly al dente, about 25 minutes. (This only took about 15 minutes before it was ready.)

IMG_8411

7. While rice is cooking, remove chicken and zucchini from the oven. Cut the chicken into small pieces.

8. Remove thyme stems (some leaves will have fallen off). Stir in chicken and parmesan cheese. Stir in 1/2 tsp lemon zest and a squeeze of lemon. Season with salt and pepper.

IMG_8417

9. Divide risotto into bowls and top with a mound of zucchini.

IMG_8418.jpg

Enjoy!

xo,

Amber

Mediterranean Spinach Chicken

Tonight’s dinner was an easy one to plan. I’ve made this dish several times for dinner and my husband absolutely loves it. Close friends of our just welcomed their baby boy into the world. We wanted to take them dinner tonight so they wouldn’t have to worry about cooking and attending to their new bundle of joy.

When trying to think of what dinner would be good to take to the new family of 3, I thought about what dinner dishes are healthy, tasty, and quick to make. The best part is this dish is made in one pan, so it makes clean up easy! My husband loves this dish and so do I. I modify it slightly from the original recipe. I also make my husband a side of whole wheat pasta to add in with his chicken.

I love that this dish is Whole30 compliant, it is low carb, tasty, and fulfilling, not to mention perfect for when you have leftover chicken from the previous nights dinner in the fridge.

I found this dish on a Facebook post for Whole30. Recipe from the Paleo Newbie on Facebook or Instagram: @paleo_newbie_recipes

Ingredients:

  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced (optional)
  • 3 roma tomatoes, diced
  • 8 oz. artichoke hearts, liquid drained and sliced
  • 1/3 cup black olives, sliced
  • 1/2 cup sun dried tomatoes
  • 1 lb pre-cooked chicken (I usually bake mine in the oven for 15 minutes @425F)
  • a couple handfuls spinach
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 tbsp fresh basil, chopped for garnish
  • salt and pepper to taste

 

IMG_3901

1. In a large skillet over medium heat add 1 tablespoon of olive oil and sauté the chopped onions for 3-4 minutes.

2. Add minced garlic in with the onions, and sauté together 1 more minute.

3. Add the sliced mushrooms to the sautéed onions and garlic, cook 5-7 minutes until the mushrooms are golden.

4. Add 1 tablespoon of olive oil to the pan then toss in the roma tomatoes, sun dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley and oregano while stirring for a few minutes.

IMG_3897

5. Next add your chopped precooked chicken and spinach to the pan. Drizzle with balsamic vinegar. Stir and cook only about 1-2 minutes to heat chicken. Taste and add salt and pepper if needed.

 

6. Serve garnished with freshly chopped basil leaves and a glass of vino!

IMG_3902xx,

Ashley

 

 

Tomato Tortellini Soup

Yesterday I had a major headache and was dreading coming home to cook. My husband went in for a dental check up earlier in the day, and ended up having some unplanned work done. He was needing something that would be easy to eat. Originally, I had planned to make a chicken dish, but knew that I needed to think of something that would be more realistic for dinner. I did not want to go out to eat, and I knew that it would be my husband’s first choice. That is when it hit me, Mom’s Tomato Tortellini Soup.

It is easy for me to throw together and I already have most of the ingredients.  This was a favorite of mine growing up, and something my sister and I both love to make on a cold winter day.

I love making recipes that my mom made for us when we were younger. My mom is an amazing cook. My husband always jokes that he married me for my mom’s cooking, so I like to make her recipes any chance I get.

A majority of the ingredients are items that are always in my pantry and refrigerator besides the tortellini, but seeing as I am in and out of grocery stores all day for work it was easy to just pick up the tortellini at my last stop.

My mom originally found this recipe in a magazine before there was internet 🙂 It quickly became a staple in our family. I hope you enjoy it as much as we do.

IMG_3833

Prep Time: 5 minutes

Cook Time 10 minutes

Ingredients:

  • 2 medium Zucchini
  • 1/2 a Yellow Onion
  • 3 (14 1/2 oz.) cans of Beef Broth
  • 1 pkg (9 oz) Cheese Tortellini
  • 1 (14 oz.) jar Tomato & Basil Pasta Sauce
  • 1 tsp. Italian Herb Seasoning
  • Parmesan Cheese

*If you want to make this a little more hearty, add some of your favorite sliced sausage in as well.

1. Bring broth to a boil in a large saucepan. Add tortellini and cook 5 minutes.

IMG_3835

2. While cooking tortellini cut zucchini and onion in half and slice.

IMG_3834

3. Add zucchini, onion, pasta sauce, and Italian seasoning. Bring to a boil and cook 5 minutes longer.

IMG_3836

4. Top with grated parmesan cheese if desired.

IMG_3839

Enjoy!

 

xx,

Ashley