Drunken Chicken

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Beer-can chicken! I have always wanted to stick a beer can up a chickens butt – not really. However, a friend mentioned this to me the other day & I was into it. Chicken, beer & butter (vegan of course). What’s not to love about this dinner!

  • Preheat oven to 350degrees
  • Open a 12oz beer (any kind, I used Modelo) & empty out half in baking tin – then pry open the mouth (beer careful! use can opener or husband)
  • Pour 2T melted EarthBalance original, the juice from 1 lemon & stuff sprigs of rosemary in the can – set in pan
  • Get a 4lb unfrozen chicken -take out guts, rinse chicken under water, pat dry with paper towels & cut off any excess white fat around the edge of the cavity
  • Then mix up the seasoning – Emeril’s Essence – 2.5T of paprika, 2T garlic powder &  1T each of salt, black pepper, onion powder, cayenne pepper, oregano & thyme
  • Rub 1T of seasoning blend inside bird
  • Peel breast skin away from meat – rub 1T of seasoning & juice from 1 lemon
  • Pour 2T Earth Balance original all over bird & cover the entire outside with seasoning blend
  • Grab disposable baking tin (filled with half the beer), spray beer can with baking oil & stuff chicken on the can – stand in middle of pan
  • Bake in oven for ~75minutes or until internal temp is 165degrees (I cooked mine for 90minutes)

Once the bird is done, take out of the oven & let rest – slice up & serve mixed greens with a squeeze of lemon. Mouthwatering good!

* Side note : Since the bird cooks straight up lots of the fat drain off AND the goodness in the beer doesn’t even count for calories..it stays in the can & just makes the meat ever so juicy! Healthier bird = healthier me. Always a plus in my book!

Original recipe here !

Nutritional Info Per Serving (Serves 4): 500 calories – 29 grams of fat – 7 carbs – 50 grams of protein 

hot lunch: Tuna Casserole for 2

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Leftover jumbo shells? Sure did in my house – after making the ever so tasty tofu stuffed shells last night I had half a box of jumbo shells already cooked & in tupperware piled in the fridge. With the mix of leftover shells, a rainy day in the city & the hub home from work early I decided to make lunch – tuna casserole for two!

  • Preheat oven to 350degrees
  • Cook remainder of jumbo shells for ~11minutes, slice up once cooled & set aside (mine were already cooked from night before)
  • On stovetop mix: 1T EarthBalance original butter, 2T whole wheat flour, 1C chicken broth, 1/2C frozen peas & S/P to taste – once blended combine two containers of drained tuna (we always buy tongal tuna no salt added) – stir in cut up noodles
  • Grab baking dish & pour tuna/noodle mixture in
  • Sprinkle whole wheat breadcrumbs, nutritional yeast & S/P on top
  • Cover with aluminum foil & let bake for 20minutes

Most likely you have all these ingredients in your pantry/fridge – if not improvise! I am sure you could make this tasty & quick lunch or dinner in a variety of ways. Try it out!

…and just incase you were wondering about the O.L.C on the dish – I found this plate at the amazing Fishs Eddy in NYC last week. They have a pretty rad selection of vintage dishes as well as any sort of serving dish you can imagine! Anywho. I saw this dish & grabbed for it – I went to Our Lady Christian for grade school (get it? O.L.C.) so I had to have and this dish & this lunch kind of reminded me of old school home cooking from my mom when I was in grade school so I had to pull it out for the photo!

Nutritional Info Per Serving (Serves 2): 500 calories – 9 grams of fat – 67 carbs – 46 grams of protein 

Miso Glazed Chilean Sea Bass

* THIS RECIPE NEEDS TO BE PREPPED THE NIGHT BEFORE *

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  • Clean 1lb sea bass with paper towel soaked in sake cooking wine
  • In a flat deep dish that would fit your fish mix 1/4C white miso paste, 1/4C mirin & 1T sake
  • Once mixture is blended well lay fish skin side up
  • Wrap in tin foil or cover with lid & refrigerate overnight (or up to 2 days)
  • When ready to bake preheat oven to 400degrees –  remove & wipe off excess miso mixture from fish
  • Let bake for 20-25minutes or until fish has golden char

TASTES LIKE BUTTER, this fish seriously tasted like butter! Have you ever ordered miso glazed sea bass from a restaurant? If you have then you know what I am talking about & if you have never, then get on the band wagon & try it out! Such a quick prep & super easy to put together for a meal. I will be serving this at our next dinner party for sure!

Served with whole wheat udon noodles & a bok choy mushroom mix (garlic, ginger, red pepper flakes & braggs steamed)

Find the original recipe here.

Nutritional Info Per Serving for Fish & Miso Paste* (Serves 2): 300 calories – 2 grams of fat – 21 carbs – 32 grams of protein
 
              * The above nutritional facts include skin & the usage of all the miso mixture 

Dublin Coddle & Soda Bread

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An Irish stew on a cold day & some Irish soda bread to mop up the juices! Shout out to my step mom who gave me the recipe for the Dublin Coddle.

Dublin Coddle

  • Preheat oven to 375degrees, spray cookie sheet with cooking oil & place 6 strips of chicken bacon directly on – bake until crisp/remove 
  • Grab a skillet, spray with cooking oil & add 6 hot italian pork sausages – turn frequently until slightly cooked -place to the side
  • Begin to layer crockpot – a thickly sliced onion, 1.5 thickly sliced potatoes, all the strips of chicken bacon, all sausages, handful of baby carrots, one thick sliced onion & the final layer of 1.5 thick sliced potatoes – whew!
  • Then for the last touch add one beer – any kind. I used a Sam Adams Alpine Spring..it was the only beer in the fridge.
  • Turn on crockpot to low and let cook for 5-6hours

Irish Soda Bread

  • Preheat oven to 400dregrees & spray cookie sheet with baking oil – set aside
  • In small bowl add 2 & 1/4C almond milk & 1T apple cider vinegar. Let stand for 5minutes
  • In a large bowl at 4C whole wheat flour, 1t baking soda, 1/2t baking powder & 1t salt – blend with hands & add more flour if sticky ( I added a few more tbsp’s)
  • Once ball formed place on prepared cookie sheet & slice a large X on the top (soda bread tradition)
  • Bake for 45minutes – set on wire rack & let cool

To serve add fresh parsley to the coddle & slice up the soda bread- use to mop up the goodness!

This will be a must on St. Patty’s Day, Enjoy!

Nutritional Info Per Serving for Coddle (serves 6):
360 calories – 19 grams of fat – 23 carbs – 21 grams of protein 
Nutritional Info for Bread Per Slice (10 slices): 165 calories – 1.5 grams of fat – 36 carbs – 5 grams of protein

Spaghetti Squash with Turkey Meatballs

turkey meatball w squash

Meatballs & Spaghetti, love a classic – but what I love even more is a twist! So I decided to change up the beef balls & white pasta to turkey & squash! I can imagine my brother now saying to never change a classic & shaking his head…sorry bro!

  • Preheat oven to 375degrees
  • Cut spaghetti squash lengthwise & scoop out the guts, season with salt & lay face down on oiled cookie sheet – let cook for ~45minutes
  • In skillet heat 1t EVOO, 1 chopped yellow onion & 2 garlic cloves – stir
  • Once browned stir in 1.5t fresh oregano – remove & divide onions into 2 bowls
  • In the 1st bowl add 2T vegan parm cheese, 4T whole wheat breadcrumbs, 1.3lbs ground turkey (pre-packed container) & S/P
  • Mix with hands & form 15balls
  • Place meatballs on wired rack to be placed on another cookie sheet and place in oven next to squash
  • While squash & balls are cooking – add 1t EVOO to skillet, 3C sliced mushrooms (button, trumpet & shiitake), remaining mixture of onions, 1/4C chicken stock, 2T water & S/P to taste- let simmer for 10 minutes
  • During the last minute add a container of spinach (3cups) to skillet, let wilt & remove from flame

To plate take squash & scrape the flesh out with a fork (will be string consistency), place desired meatballs on squash & spoon mushroom stock.  Sprinkle with vegan parm cheese.

We had some mushroom marinara in the fridge & my hub used it as well- very tasty!  Anywho…enjoy my version of spaghetti & meatballs!

Original recipe link here.

Nutritional Info Per Meatball (15 balls): 70 calories – 4 grams of fat – 2 carbs – 8 grams of protein 
 
 Nutritional Info for sauce (Serves 4): 70 calories – 4 grams of fat – 7 carbs – 3 grams of protein 
 

Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!

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  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein

Tandoori Chicken Burger

tandoori burger

Whoooeee – this baby was scrumptious!  Ever since the crab cake I cooked I have been craving any kind of burger…don’t really cook red meat in our house – so the tandoori chicken burger seemed right up my alley!

  • Mix 1.5lbs ground chicken, 4 scallions, 3T minced ginger, 2T fresh lemon juice, 1T paprika, 2t cumin, 1/2t ground cardamon, 1/4t cayenne pepper, 1/2C whole wheat bread crumbs (I added this at the last minute) & S/P to taste – form into 4 patties
  • Heat & spray cooking oil on skillet – place patties on medium heat – should cook for at least 6minutes on either side
  • While the burgers are cooking grab another bowl & mix small fage 0%, 1T fresh chopped mint, 2t cumin, 1T fresh lemon juice & S/P to taste – refrigerate till ready
  • Toast bread – we used mini whole wheat pitas – lame I know, but all the naan at our grocery store was way to calorie dense for me…

To serve top the burgers with a few red onions, sliced cucumbers, fresh cilantro &  yogurt sauce! D.E.L.I.C.I.O.U.S.

Find original recipe here.

Nutritional Info Per Patty ( 4 Patties): 280 calories – 18 grams of fat – 6 carbs – 45 grams of protein 
 
Nutritional Info For Sauce ( serves 4): 35 calories – <1 gram of fat – 4 carbs – 5 grams of protein 

Tilapia with Arugula, Capers & Tomatoes

tilapia w arugula capers & tomato

We needed a light dinner after our four course Valentine’s day menu last night! Fish it was & this is one of my go-to fish recipes!  My hub gave me the heads up that he was walking home from the gym…got out the skillet & added the ingredients- but doubled the fish portion. In less then 10 minutes (and only dirtying one pot) dinner was ready – quick, easy & so tasty!

  • Grab a medium skillet – add 1/2C water, once boiling add a handful of halved baby tomatoes, 1/4t red pepper flakes and top with tilapia – cover & cook for 3minutes
  • Season with S/P, add 3C arugula & cover – cook until tilapia becomes flakey
  • With slotted spoon remove & plate fish/veggies (leave juices in skillet)
  • In skillet add – 1T Earth Balance original, 1T fresh lemon juice & 3T capers – blend till melted

Serve tilapia over arugula & tomatoes…drizzle with sauce..yum yum!

Delicious & simple….good homemade cooking in less then 10minutes!!!

Love me some Martha, find original recipe here.

Nutritional Info Per Serving (serves 2): 290 calories – 9 grams of fat – 10 carbs – 45 grams of protein  

Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!

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Coconut Curry Fish

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We live right around some of the best Indian food in NYC, ‘Curry Hill’!  Literally when you walk in the neighborhood you get whiffs of curry or fresh naan baking – the best!  While walking home this evening the smell was ever so fresh and it caught me – thank goodness I always have an extra can of coconut milk & diced tomatoes in the pantry…for moments just like this!!

  • Pour one can unsweetened light coconut milk & one can unsalted diced tomatoes into a deep saute skillet
  • Turn on high heat –  dice up & add 1 yellow onion – then a handful of cherry tomatoes
  • Add 1T cinnamon, 2T turmeric & 2T curry powder
  • Then add 1t minced ginger & 2t minced garlic
  • Stir & let boil for 10 or so minutes
  • Once boiling reduce heat to medium & lay the wild cod face down(skin side facing you) in mixture – put lid on
  • Let boil till fish turns white

…take out white fish & ladle sauce on top!

*Serve with seared shishito peppers (logged under recipe tab) and a whole grain. Enjoy!!

Nutritional Info Per serving for Sauce (serves 4): 145 calories – 8 grams fat – 16 carbs – 3.5 gram protein                      
~I excluded the fish from the nutritional info because you can add in as much/little of any white fish, shrimp or scallop…typically half a pound per person.
 
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