Monday, July 11, 2011

Pasta Primavera with Pesto

From the same magazine as the chicken and asparagus stir-fry.

2 cups fresh broccoli florets, cut into bite-sized pieces
1/4 lb. sugar snap peas, sliced in half
8 oz. dried spaghetti
1 cup prepared pesto
1 tbsp. extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup cherry tomatoes, halved
3 medium carrots, trimmed, peeled and coarsely grated
1/3 cup grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water. Drop the broccoli and peas into the boiling water; cook until bright green and tender, about 1 minute. Transfer vegetables with a slotted spoon to the ice water to stop cooking. Once cooled, drain.
2. Stir the pasta into the boiling water. Cook according to package instructions. Drain pasta and transfer to a large bowl. While pasta is still warm, add the pesto and toss until combined.
3. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the tomatoes and cook 1 minute. Add the broccoli-peas mixture, carrots and a pinch of salt. Cook veggies until warmed through, 1 to 2 minutes. Add them to pasta mixture and toss. Then add cheese, season with salt and pepper and serve.

Chicken and Asparagus Stir-Fry

Pulled this out of a magazine. Tyler especially liked it.

1 lb. chicken breast cut into 1-inch chunks
3 scallions, thinly sliced, tops reserved
2 garlic cloves, finely chopped, divided
1 1-inch piece fresh ginger, peeled and finely chopped, divided
1 1/2 tbsp. sugar
1 tbsp. soy sauce
2 tsp. cornstarch, divided
1 tbsp. rice wine vinegar
1 tbsp. dark sesame oil
1 tsp. kosher salt, divided
3 tbsp. peanut oil, divided
1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces
3/4 tsp. red pepper flakes
1 tbsp. hoisin sauce
3 tbsp. chopped roasted peanuts
Cooked rice for serving

1. In a medium bowl, toss chicken with the sliced scallions, half of each the garlic and the ginger, sugar, soy sauce, 1 tsp. cornstarch, rice wine vinegar, sesame oil and 3/4 tsp. salt. Refrigerate for at least 1 hour.
2. In a bowl, whisk together 1 tsp. cornstarch and 3 tbsp. water. Heat a large skillet over high heat. Add 1 tbsp. peanut oil and heat until shimmering. Add the asparagus and cook for 30 seconds. Stir in remaining garlic and ginger, 3 tbsp. water and 1/4 tsp. salt. Stir-fry until crisp-tender, about 3 minutes. Add more water, a tablespoon at a time, as needed, to keep skillet from becoming completely dry. Transfer veggies to a plate.
3. Return skillet to stove top and warm the remaining 2 tbsp. oil. Add the chicken in its marinade and red pepper flakes. Stir-fry until nearly cooked through, about 2 minutes. Stir in the hoisin sauce and asparagus. Give the cornstarch slurry a quick whisk and add to the pan. Simmer stir-fry until thickened, about 2 minutes. Toss in peanuts. Taste and adjust seasoning; serve over rice and garnish with sliced scallion tops.

*I only put in 1/2 tsp. red pepper flakes and it was plenty for me. Tyler probably could have handled the 3/4 tsp. , so if you like it spicy put it all in. This has tons of flavor with all the fresh ingredients.
** they also said you could swap in broccoli instead, one head, trimmed and cut into bite-sized pieces.

Sunday, May 1, 2011

Chicken Enchiladas

So did you all even realize that I, too, am a contributor to this blog? Considering I haven't updated my family blog since February 2009, I am lucky to even be posting anything at all!

This recipe is from one of the first cookbooks I ever received once I was out on my own. The book is superlame and it's called the Great American Favorite Brand Name Cookbook. In the 11+ years that I've owned this book, I've cooked exactly 3 recipes from it and 2 of the 3 were gross. The enchiladas were good - super simple, but they taste better than the effort required. Now that we are moving soon I am getting rid of stuff and since the only reason I have kept this book this long is for this single recipe, I figured I'd throw it up on here and get rid of the book! So here I am MBA Wives World!

By the way, when I made this recipe the first time in college, it was the first time I remember ever having fresh cilantro. Maybe that's why I remember this recipe as being fantastic...

Also, I use fat-free or reduced-fat everything and it still tastes good...

Chicken Enchiladas
1 3/4 cups sour cream
1/2 cup chopped green onions
1/3 cup minced fresh cilantro
1 T minced fresh jalapeno
1 t ground cumin
1 T vegetable oil
12 oz boneless, skinless chicken breasts, cut into 3x1" strips
1 t minced garlic
8 flour tortillas (8")
1 cup shredded cheddar cheese
1 cup salsa
1 small tomato, chopped
Sprigs of cilantro

1. Preheat oven to 350. Spray 13x9" pan with cooking spray.
2. In a small bowl, mix together sour cream, onions, cilantro, jalapeno and cumin.
3. Spray nonstick skillet with cooking spray, pour in the oil and heat over medium-high heat. Add the chicken and garlic and saute for 4 mins or until the juices run clear when the chicken is pierced with a fork.
4. Divide the chicken strips among the 8 tortillas, placing them down the center. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
5. Sprinkle with cheese, cover with foil and bake for 30 mins. or until bubbly. Spoon salsa in a strip down the enter and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro. Serve Hot!

Thursday, September 23, 2010

Black Bean Vegetable Soup

This is one that we will be making again. I got it from It is healthy, fast and delicious. I cooked beans two days before. It was the first time I had actually cooked black beans and not used canned. I put in 2 cans of chicken broth instead of the 4 cups vegetable broth. I also put in celery and fresh parsley and cilantro. I added 3 garlic cloves and a little more chilli powder based on others recommendations. I also added more beans. I put all the vegetables in my food processor except for some beans and the corn. But we don't like a lot of chunky vegetables. Have I told you that I am in love with my food processor. I use it almost every day. It has made cooking way easier. I highly recommend one. By the way please share recipes. I know you are cooking:) Especially you Natalie...Share some of those vegetarian dishes:)

Prep time: 15 min Cook time: 35 min Servings: 8

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes


  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 164 | Total Fat: 3.4g | Cholesterol: 0mg

Thursday, September 16, 2010

Chipotle Shrimp Taco with Avocado Salsa Verde

Shawn is on this big health kick so I have been trying to make him healthy meals. We thought this was good but it definitely has a kick to it. I used my food processor and it made it even easier.

Avocado Salsa:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Spring Green Salad with Strawberries, Avocado, and Kiwi

Spring Green Salad with Strawberries, Avocado, and Kiwi
My mom makes this salad often. She just made it for a wedding and everyone wanted the recipe. It is delicious.

From: California Heritage Continues A Cookbook (revised by Janice Gray)

Serves: 6

This beautiful salad is extremely light and colorful.


12 strawberries, sliced
3 kiwi, peeled and sliced
1 head Boston lettuce or mixture of greens
1 avocado, cut into cubes
Orange Dressing (below)

Combine all ingredients except avocado and dressing and chill. Just before serving add avocado and toss with dressing.

Orange Dressing

1/3 cup olive old
3 tablespoons raspberry vinegar
3 tablespoons fresh orange juice
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1/8 c. sugar

Combine all ingredients and mix well.

Wednesday, September 8, 2010

Pesto Minestrone

One of my favorite soups!

Pesto Minestrone
Olive oil
Yellow onion (finely chopped)
7 cups chicken broth (we could use veggie broth)
Green cabbage (1 head) or coleslaw package
1 cup diced fresh tomatoes
1 carrot finely chopped (I used baby carrots because we always have those)
1 yellow potato
1 can chickpeas/garbanzo beans
2 zucchini diced
1 cup ditalani pasta
Bertinelli’s basil pesto 1 package/jar

Cook onion with olive oil for a couple of minutes then add green cabbage, diced tomatoes, carrots and yellow potato.

Cook veggies for 7-10 minutes.

Add chicken broth and simmer for 30 minutes.

Add chickpeas and zuchinni and simmer for 5 minutes.

Add pasta and simmer for 10 minutes.

Serve with a spoonful of pesto mixed in to each individual bowl. If desired top with freshly grated parmesan.