Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones

Ingredients

 

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

 

Weeknight Dinners

Quick Green Chicken Chili

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One of the best parts of traveling is trying new food. And then taking that idea home with you and recreating it in your kitchen. I haven’t always been adventurous with creating delicious food. And I’m probably even more cautious now with a nut-allergic child. However, I still try to sample things I normally would not.

Like Green Chicken Chili.

I had a spicy version of this when we were in Chicago a few weeks ago. Technically, I consider myself a chili connoisseur. If a restaurant has chili, I try it. It’s a quest to find the BEST CHILI EVER!

After we got back from vacation, I was flipping through this months Cooking Light Magazine for meal inspiration that would work well for our family. The recipe below comes pretty darn close to what I had in Chicago. And after talking to the chef, it’s also 100% nut-free!

This recipe makes 6 servings. It’s good for dinner + easy lunches. It’s super fast because it uses tasty rotisserie chicken (I swear, my little guy could eat an entire rotisserie chicken all by himself!) Hy-Vee and Metcalfes are my favorite in Madison.

Ingredients

  • 1 1/2 cups unsalted chicken stock, divided (I like Rachael Ray, her salt level is perfection)
  • 2 (15-oz.) cans unsalted Great Northern beans, rinsed, drained, and divided
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon ground cumin
  • 2 (4-oz.) cans mild chopped green chiles, drained (or if you have them in your garden, fresh is OK, too. Just seed them first)
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon kosher salt
  • 8 ounces boneless, skinless rotisserie chicken breast, shredded (about 1 cup)
  • 2 tablespoons fresh lime juice
  • 1/4 cup sliced radishes
  • 2 tablespoons light sour cream
  • 2 tablespoons fresh cilantro leaves
  • 1 ripe avocado, sliced
  • 1 cup brown rice

Directions

  1. You’ll need to get out your dutch oven, or large kettle, and a small sauce pan for your rice.
  2. First, make your rice in your small sauce pan. I like jasmine rice or brown rice. They are made the same way – just follow your package instructions. 2.5 cups of water + 2 tbsp evoo and a pinch of salt over high heat. Add the rice, bring to a boil. Boil for about 3-4 minutes until the water line is just below the rice. Cover the pot and don’t touch it for 15 minutes.
  3. Next heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add beans and chicken stock, 1/4 teaspoon pepper, and salt; bring to a boil.
  4. Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice.
  5. Remove your rice from the heat and fluff – using an ice cream scooper, plop the rice into your bowls.
  6. Divide chili among 4 bowls; top with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.
Uncategorized, Weeknight Dinners

Weeknight Homemade Chicken Soup

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You don’t have to be sick to enjoy a good bowl of homemade chicken noodle soup. I’ve been craving this soup for a while. I made a version of it last week for a friend and I just couldn’t help myself today. I had to make it.

Ingredients:

  • One Rotisserie Chicken, you can find this at your grocers deli counter. Cube your chicken pieces and set aside.
  • 8 cups / two boxes of salted chicken stock (Rachael Ray is safe)
  • 1 carrot, peeled + thinly sliced
  • 3 ribs of celery, halved + thinly sliced
  • 1/2 white onion, diced small (can also use 1 palm/tbsp powdered onion)
  • 3 garlic cloves, minced ( can also use 1 palm full/tbsp garlic powder)
  • 1 tbsp fresh rosemary – dry works too (Penzey’s Spices are safe)
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  • fresh cracked pepper to taste
  • 2-3 handfuls of flat egg noodles

Directions:

  1. In a Dutch Oven, drizzle the two tbsp of evoo over medium high heat.
  2. Add carrots, celery and soften, about 8-10 minutes
  3. Add the garlic and onion and all the herbs, heat until fragrant, about 2-3 minutes
  4. Add all the chicken stock
  5. Bring to a boil
  6. Simmer
  7. Stir stir stir
  8. Add cubed chicken + your choice of pasta
  9. Simmer for 15-20 minutes + make sure your pasta is cooked through
  10. Enjoy! Yield: 8

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If you don’t want the pasta to get mushy, I would cook the pasta separately. This way, if you know you’ll have leftovers, you can save it for later in the week and have pre-made, non-mushy pasta each time! Nothing worse than soggy noodles.

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Uncategorized, Weeknight Dinners

Chipotle Chicken Bowls

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The end of the school year is quickly approaching and I feel like my organizational skills are in a downward spiral. Food menu planning is sporadic at best, our calendars are jammed full of activities, get-togethers, parties, volunteer activities, the list goes on. All fun stuff, just a lot all at once.

This week my body has been mad at me for having so much going on – and I could tell. I’ve had a dull headache for two days that turned into a full blown migraine late last night that kept me awake until 3am.  I haven’t been eating right, I’ve been working out too hard, too fast, and not re-fueling enough with the RIGHT FOOD.

There are no short cuts in life.

Today I took 6 hours to do nothing. Not a single thing. I couldn’t. If you’ve ever had a migraine you know how debilitating they are. Light sensitivity, nausea and throbbing neck and head kept me down for the count. Luckily, I have a very loving son with wonderful bedside manner helping me, and offering me little snacks and snuggles all day long. He is wonderful.

So this week, to get back on track, I made this amazing little meal that’s a total Chipotle knock-off. I found it from another blogger, Damn Delicious, and tweaked a bit to fit my family. Hope you love it too – we had 4 clean plates, and I’m pretty proud of that!

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Ingredients

  • 1 cup rice
  • 1 tablespoon olive oil + 1 tbsp for sauce
  • 1 pound boneless/skinless organic chicken, cubed small
  • 1/2 onion, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounces) can whole kernel corn, drained
  • 1/2 cup pico de gallo or 1/2 cup grape tomatoes
  • 4 scallions to garnish each plate
  • Black olives (kids love em)

Chipotle Cream Sauce (for the grown-ups, it has a kick!)

  • 1/2 cup plain nonfat Greek yogurt
  • 1 Chipotle pepper in adobo sauce, minced
  • 1 clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice

Directions

  1. To make the chipotle cream sauce, blend together Greek yogurt, chipotle pepper, garlic powder, salt and pepper, drizzle of olive oil, and lime juice; set aside. (I used my nutribullet or smoothie blender to get a nice puree)
  2. In a non-stick sauce pan, make the rice according to the directions on the package. I like jasmine rice, so I needed to account for the 15 minutes it takes to simmer.
  3. Heat olive oil in a large pan with high sides. Add chicken cubes and chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
  4. Cook until chicken has browned, about 5 minutes. If starting to stick, add a 1/4 cup chicken stock or vegetable stock.
  5. Divide rice into plates and top with seasoned chicken, beans, corn and tomatoes. Drizzle with chipotle cream sauce, if desired.

Yield: 5