Monthly Archives: December 2011
Fan Favorites: The 10 Most Popular Recipes of 2011
| December 30, 2011 | Posted by Lauren Keating under Misc. |
2011 was been a great year for me. I have to admit that I’m a little sad to see it end.
I posted less frequently in 2011 than I did in 2010, but I made sure that those posts were the very best of the best. People seemed to appreciate that. Even though I didn’t post as often, the number of people visiting Healthy. Delicious. skyrocketed – with a 165% increase in visitors and a 145% increase in pageviews. That might not mean anything to you, but to me it’s huge. Thank you to new and old friends alike.
Here are the ten most-viewed recipes that I posted in 2011. Maybe it was one of these recipes that brought you here. Maybe it was another one. Either way, Here’s to a happy and healthy 2012!
#10 Soft & Fudgy Chocolate Pea-Nut Butter Cookies
It makes me laugh – both of these recipes have a healthy ingredient hidden inside to make them lighter (dry peas in the cookies, zucchini in the burgers). I’m pretty sure they were the only two recipes using that technique that I posted all year. Both are delicious though – and I was actually thinking about whipping up another batch of those cookies just the other day.
#7 Ground Chicken and Eggplant Lettuce Wraps
It didn’t surprise me at all to find these cucumber-basil spritzers were one of my most popular posts this year since they’re also one of my personal favorites. I’m looking forward to summer just so I can make them again. That post also contains a short recap of the weekend I spent at Eat, Write, Retreat. In 2011, I skipped the “big” blog conferences in favor of more intimate get-togethers like EWR and the Big Summer Potluck. It was a great decision – I left both with new friends and new perspectives. I look forward to attending more events like these in 2012!
The Ground Chicken and Eggplant wraps were part of a series of eggplant recipes that I did for General Mills and their blog, Tablespoon. From doing several projects for General Mills (with some more on their way!) to joining ShopRite’s team of bloggers and attending the NYC Wine and Food Festival, to being a spokesblogger for Marzetti Simply Dressed, 2011 was a great year for me when it came to freelancing and building relationships with brands.
#6 Orange, Vanilla Bean & Cinnamon Pound Cake
#4 Honey Bourbon Pulled Chicken in the Crockpot
#3 Apple Cider Vinegar Braised Chicken Thighs
Again, it doesn’t surprise me to see that these four recipes made the list. The flavor of the orange-vanilla-cinnamon pound cake was amazing, and yogurt in the batter has a dual purpose – it reduces the fat and makes the cake super moist.
The Honey-Bourbon Chicken is one of the easiest things in the world to make – just throw the ingredients into the pot and let it do it’s thing. It’s so delicious though, you’d have a hard time convincing anyone that’s all there was to it!
The Braised Chicken Thighs take a little more work, but they’re absolutely amazing and are one of the recipes that got me eating chicken on a more regular basis again. I’ve also used the braise-then-broil technique in a few other recipes since then – it’s a great compromise between crisp skinned roasts and falling-off-the-bone braises.
#2 Beef and Bean Chili with Pickled Onions
#1 Jalapeño Popper Mac and Cheese
These were the top two recipes of 2011 and with very good reason. The chili is one of our absolute favorite – Shawn asks me to make it all the time. I had actually lamented its lack of popularity earlier in the year, but once Fall rolled around it became on of my most popular recipes ever. The combination of the tart pickled onions against the smokey, meaty stew is unbelievable. If you have a chili recipe that you can’t part with, at least try pairing it with the onions – they’re such a nice touch.
And the good old Jalapeño Popper Mac and Cheese. What can I say? It’s amazing. And by far my most popular recipe – thanks to StumbleUpon, this recipe got more views in one hour than most of my others get in a week! Bake it for a crispy crust or just serve it straight out of the pan. If I didn’t know better, I would say that this recipe was the reason I gained 20 pounds this year (really, it’s because I eat pizza about once a week. that really needs to stop in 2012!).
Warm Couscous Salad with Feta and Mint
| December 28, 2011 | Posted by Lauren Keating under Greek/Mediterranean, Light, Quick Weeknight Meals, Reviews, Salads, Sides, special projects |
I hope everyone had a great holiday – I know I did! We spent Christmas Eve at my parents house so we could watch the kids open presents on Christmas morning – they were so fun! (I’m the oldest of 6, so there are still some little ones at home). My youngest brother got a little remote control monkey that sits on his shoulder. It’s pretty much the cutest thing I’ve ever seen.
Also, if you follow me on Twitter, you might have seen that I was out of the country for the last two weeks. I was actually on a Caribbean Cruise! It’s been a few years since the two of us have taken a vacation that was more than just a long weekend, so it was really nice to get away (the warm weather and gorgeous beaches didn’t hurt either).
Now I’m back, rested, and ready to go… but between the all-you-can-eat buffets and general holiday indulgence I’ll admit that my pants are a little tight right now. 
Oh well, no time like the present to get back to eating healthily! Seriously, who says you have to wait until the New Year to start eating right? Especially if it means eating this flavorful couscous salad. I served the salad with some seared tuna that I dusted with za’atar seasoning for a perfectly delicious post-holiday meal. As an added bonus, it only takes 20 minutes from start to finish – perfect for easing out of holiday/vacation mode and back into normalcy.
Warm Couscous Salad with Feta and Mint
Serves 2
Prep Time: 5 Minutes; Total Time: 20 Minutes
Prepared dressing makes this salad a snap to make; zucchini and mint bulk it up and add a unique and special flavor. Serve it warm and the couscous will soak up all of the flavor from the dressing. Leftovers – if you have them – are great at room temperature.
Israeli couscous is different than the Northern African couscous that you might be familiar with. It’s larger and made of wheat rather than semolina – and it has a fantastic, chewy texture. Israeli couscous is sometimes sold as pearled couscous or Ptitim. If you can’t find it, orzo makes a good substitute.
Ingredients
- 3/4 cup Water
- 1/2 cup Israeli Couscous
- 1 teaspoon Olive Oil
- 2 Tablespoons minced Red Onion
- 1 small Zucchini, thinly sliced
- 1/4 cup MarzettiSimply Dressed Greek Feta Salad Dressing
- 2 Tablespoons chopped Fresh Mint
- Cracked Black Pepper, to taste
Preparation:
- Bring the water to a boil in a medium saucepan set over high heat. Add the couscous and cover the pot. Reduce heat and simmer couscous for 8 minutes, or until water has been absorbed and couscous is cooked through. Remove from heat.
- While the couscous is cooking, heat a skillet over medium heat. Once the pan is hot, add the oil. Heat the oil for a minute or two, and add the onion. Cook for 1 minute, then add the zucchini. Cook 3-4 minutes, until vegetables are softened.
- Toss together the cooked couscous, vegetables, dressing, and mint. Season with pepper.
I was one of the bloggers selected by T. Marzetti Company to review Simply Dressed Refrigerated Salad Dressings. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.
Romesco Roast Salmon over Pumpkin and Olive Grits
| December 19, 2011 | Posted by Lauren Keating under Fall, Fish and Seafood, Lent, Light, Quick Weeknight Meals, Shawn's Favorites, Sides, Winter |
I don’t know where I originally saw it or what context it was in, but I recently wrote “pumpkin, red pepper, and olive” in the little notebook that I use to keep track of recipe ideas and inspiration. Kind of a weird combination, right? But ever since I wrote it down, I’ve been obsessed with trying out that flavor combination.
I spent a few weeks dreaming up ways to make the ingredients work together, and then came up with this recipe for roast salmon with romesco over pumpkin and olive grits. It worked. The flavors were subtle but complex – not as bold as I usually go for – but this was really, really good.
Here’s the thing with grits though – make sure you cook them over low heat and stir them pretty often. If they get too hot, they’ll spit and sputter all over the place. Not only will that make a mess, but it can be dangerous! I didn’t have my burner as low as I should have, and I have a nasty burn on my arm to show for it. Lesson learned.
Romesco Roast Salmon over Pumpkin and Olive Grits
Serves 2.Prep Time: 10 minutes Total Time: 30 minutesThis easy yet elegant dinner highlights the classic Spanish flavor of Romesco. Use prepared sauce, or follow the recipe below to make your own. If desired, polenta can be substituted for the grits.
Ingredients
- 2 (6 ounce) Salmon Filets
- 2 Tablespoons Romesco (see recipe below)
- 2 cups Chicken or Vegetable Stock
- 1/2 cup Quick Cooking Grits
- 1 cup Pumpkin Puree
- 1/4 cup Mixed Olives (Kalamata, Nicoise, Spanish Queen, etc), pitted and chopped
- 2 Tablespoons Fresh Parsley, chopped
- Black Pepper to taste
Preparation
- Preheat oven to 400F. Slather each salmon portion with 1 Tablespoon of Romesco and place on a baking sheet. Roast the salmon for 10-15 minutes, or until it is cooked to a medium level of doneness.
- Meanwhile, bring the stock to a boil in a medium saucepan set to medium-high heat. When the stock comes to a boil, reduce heat to low and add the grits and the pumpkin. Cook, stirring frequently, until a thick porridge has formed – about 5 minutes. Stir in the olives and season with black pepper.
- To serve, spoon half the grits onto each serving plate. Top with a potion of roast salmon and sprinkle with fresh parsley.
Romesco
Yields approximately 1 cupPrep Time: 10 minutes
Total Time: 40 minutes
Romesco is a flavorful sauce with Spanish origins. Made with a base of nuts, red peppers, olive oil, and bread, it is delicious with seafood or vegetables. Leftover sauce can be frozen, or will keep for several week refrigerated under a layer of olive oil.
Ingredients
- 1 (approx. ½ pound) Tomato
- 2 cloves Garlic, separated
- 2 Tablespoons slivered Almonds
- 1 Roasted Red Pepper
- 1/4 cup stale Bread Cubes or unseasoned croutons
- 1 teaspoon Red Wine Vinegar
- 1 Tablespoon Olive Oil
Preparation
- Preheat oven to 400F. Place the tomato slices and one garlic clove on a baking sheet. Bake for 30 minutes or until the tomato is soft and caramelized, but not browned.
- Add cooked tomato, garlic, almonds, bread and vinegar to a food processor or blender. Process until smooth. Slowly drizzle in the olive oil, continuing to process the sauce, until the oil has been incorporated and you are left with a thick sauce.
Ginger Sesame Chicken Wrap …For One
| December 11, 2011 | Posted by Lauren Keating under Asian, Chicken and Poultry, Cooking For One, Light, One Pan, Quick Weeknight Meals, Sandwiches, special projects |
I feel like it’s been forever since I added a recipe to my “Cooking for One” series. To be honest, I got a little distracted with other things and kind of forgot about it. (Oops!)
This wrap makes up for the missed month though. It’s full of fresh, crisp vegetables, delicious marinated and grilled chicken, and enough peanuts to give it the perfect amount of crunch. It’s also super fast to make – if you prepare your fillings while the chicken is cooking, it takes less than 10 minutes.
As soon as I started doing research on the Marzetti Simply Dressed product line, I knew that I wanted to create a recipe with the ginger-sesame dressing. As I read the ingredient list and saw that it included ginger puree, my mouth immediately started watering. (Yes, I’ve clearly been a little obsessed with ginger lately.)
When I opened the bottle and took a sniff, I knew that I had made the right choice – this stuff sounds, looks, smells, and tastes amazing! It was so good that I actually went back and tweaked my recipe to include more of the dressing than I had originally planned for. Even after that, I was tempted to dunk my wrap in even more dressing. (I didn’t though. The dressing is good, but I didn’t want to put on so much that it would overpower the fresh and delicate flavor of the vegetables.) This one is definitely a keeper!
Ginger-Sesame Chicken Wrap for One
Serves 1.
Prep Time: 5 minutes; Total Time: 15 minutes
Inspired by the fresh flavor of Vietnamese Banh Mi, this Ginger-Sesame Chicken Wrap is full of crisp vegetables. Serve it with a side salad and either baked sweet potato puffs or Thai barbecue potato chips. These wraps are delicious warm and cold, so go ahead and make an extra for tomorrow’s lunch!
Ingredients
- 4 Tablespoons Marzetti Simply Dressed Ginger-Sesame dressing
- 2 (approx 1/8 pound) Chicken Breast Tenders
- 1 teaspoon Olive Oil
- 1 Carrot
- 1/2 Cucumber
- 1 large Spinach Wrap, or other flavor of your choice
- 1/4 cup Baby Lettuce/ Spring Mix
- 2 Tablespoons Fresh Cilantro, chopped
- 1 Tablespoon Dry Roast Peanuts, chopped
Preparation
- Add the chicken and 3 Tablespoons of the dressing to a small bowl. Let the chicken marinate for at least 5 minutes, or refrigerate and let marinate overnight. Heat the olive oil in a pan set over medium-high heat. When the pan is hot, add the chicken tenders and cook, flipping once or twice, about 7 minutes or until cooked through. Remove from the pan and cut into a 1-inch dice.
- While the chicken is cooking, use a vegetable peeler to cut the carrot into thin ribbons. Remove the seeds from the cucumber and cut the flesh into matchstick-sized pieces.
- Arrange the wrap on your plate. Toss the lettuce and remaining 1 Tablespoon of dressing and arrange in the center portion of the wrap. Top with the diced chicken and remaining ingredients. Fold one end of the wrap up to cover the filling, the roll it up. Cut in half and enjoy!
I was one of the bloggers selected by T. Marzetti Company to review Simply Dressed Refrigerated Salad Dressings. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.
Eggnog Cheesecake Swirled Brownies
| December 8, 2011 | Posted by Lauren Keating under Cake and Pastry, Desserts, Indulge, Special Occasions, special projects |
Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.
When it comes to holiday parties, I subscribe to a few rules: Go big or go home. It’s not a party if there’s no cheese. Calories don’t count in December.
OK calories still count, but not during parties. Especially ones that I’m throwing.
Since I enjoy cooking more than baking, I usually go nuts with appetizers, make a few pitchers of my favorite cranberry margaritas, and keep dessert simple with a tray of brownies. That way, I don’t have to worry about running back and forth to the oven to swap out cookie sheets but there’s still a sweet treat for everyone to enjoy. Brownies also just so happen to cook at the same temperature as my Cranberry and Pear Baked Brie, which makes things pretty easy and helps cut down on kitchen related stress.
The only problem is that Shawn and I can never agree on what kind to make. I like them full of warm chai spices; he likes them oozing with bourbon. I thought eggnog brownies might be a good compromise, then decided to take things a step further and add the cheesecake component as well. Why not, right?
These brownies were an instant hit, and have gone straight to the top of my list of favorites. I’m not hosting a party this year but, if you invite me to yours, I’ll probably show up with a tray of these.
Eggnog Cheesecake Swirled Brownies
Yields 16.
Prep Time: 10 minutes; Total Time: 1 Hour
These thick and fudgy brownies are swirled with a festive layer of rich, eggnog cheesecake, resulting in a dessert that’s the best of both worlds. Packaged brownie mix keeps things simple, but you can substitute your favorite fudge brownie recipe as well.
Ingredients
- 1 box Dunkin Hines Chewy Fudge Brownie Mix
- 2 Eggs plus 1 Egg Yolk
- 1/4 cup Water
- 1/2 cup Vegetable Oil
- 2 Tablespoons Sugar
- 1 Tablespoon Milk
- 1 teaspoon Dark Rum or Bourbon (optional)
- 1/4 teaspoon each Vanilla Extract, Cinnamon, and Nutmeg
- 4 ounces Cream Cheese (full or reduced fat)
Preparation
- Preheat oven to 350F. Grease and flour a 9×9 brownie pan.
- In a medium mixing bowl, combine the brownie mix, 2 eggs, water and oil. Beat until smooth. Add the egg yolk to a second mixing bowl. Use a whisk or hand mixer to beat the yolk until it becomes plate yellow and frothy. Stir in the sugar, milk, rum or bourbon (if using) and spices until combined. Beat in the cream cheese – the mixture should be smooth, with a yogurt-like consistency.
- Pour 2/3 of the brownie batter into the prepared pan, shaking the pan gently so the batter distributes evenly. Top with the cheesecake batter. Spoon the remaining brownie batter over the cheesecake layer. Drag a butter knife through the pan to create a marbled design.
- Bake for 40-50 minutes, or until a toothpick inserted in the center of the pan comes out clean. Allow the brownies to cool completely before cutting.
Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.
30 Minute Chicken and Chorizo Paella
| December 5, 2011 | Posted by Lauren Keating under Chicken and Poultry, One Pan, Quick Weeknight Meals |
Shawn loves Paella, but I’ve never really been a big fan of it. With few exceptions, I find that it’s dried out and flavorless. The only version that I’ve consistently enjoyed is from a local Spanish and Mexican restaurant, but even there I’d usually eat a few forks full of Shawn’s and order myself a tamale.
Then I attended the Big Summer Potluck and fell in love with Pam Anderson’s paella. I swear, that woman is a genius in the kitchen.
Despite being simpler than most paellas (no seafood!) it was full of flavor. The bottom layer of rice was crisp, but it wasn’t dried out at all. Weeks later, I found myself craving it and I knew that I would have to try making it in my own kitchen.
Since I loved Pam’s version so much, I used the recipe from her book Perfect One Dish Dinners as a starting off point for my own. The result was exactly what I was looking for, and it couldn’t have been easier (or cheaper!) to make. Since this summer, paella has become a weeknight staple in my house – and, for once, we’re both happy with it.
30 Minute Chicken and Chorizo Paella
Serves 6.Prep Time: 10 minutes ; Total Time: 30 minutes
Cooking the sausage along with the rice ensures that this paella is full of flavor. Traditionally, paella is made with calasparra or bomba rice because of their ability to absob lots of liquid but arborio rice, which is easier to find, does the job just as well. Serve this paella with some crusty bread for a simple one pot meal.
Ingredients
- 2 (Approx 1/2 pound) Boneless, Skinless Chicken Breasts, cut into a 1/2-inch dice
- 1 Tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon dried Oregano
- 1 link (Approx 4 ounces) Chorizo, cut into 1/4-inch slices
- 1 Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 cloves Garlic, smashed
- 1-1/2 cups Arborio Rice
- 3 cups Chicken Stock
- 1 can (15.5 ounces) Fire Roasted Tomatoes, drained
- 1 teaspoon Crushed Red Pepper Flakes
- 1 generous pinch Saffron Threads
- 1 cup frozen Peas
- 1 Lemon, juiced
- Salt and Pepper to taste
Preparation
- Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil, paprika, and oregano. When the pan is hot, add the chicken. Cook, stirring occasionally, until chicken is cooked through – about 5 minutes. Remove chicken from the pan and set aside.
- Add the sausage, onion, pepper, and garlic to the pan. Cook until sausage has browned and vegetables have softened – about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper and saffron.
- Bring to a simmer, then cover and cook for 15 minutes, or until most of the liquid has absorbed and the rice is soft. Stir in the cooked chicken and peas. Cook for another 1-2 minutes, to bring to warm the peas. Remove from heat and stir in the lemon juice. Season with salt and pepper. Let stand for another minute or two before serving.
30 Minute Chicken and Chorizo Paella
Serves 6.Prep Time: 10 minutes ; Total Time: 30 minutes
Cooking the sausage along with the rice ensures that this paella is full of flavor. Traditionally, paella is made with calasparra or bomba rice because of their ability to absob lots of liquid but arborio rice, which is easier to find, does the job just as well. Serve this paella with some crusty bread for a simple one pot meal.
Ingredients
- 2 (Approx 1/2 pound) Boneless, Skinless Chicken Breasts, cut into a 1/2-inch dice
- 1 Tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon dried Oregano
- 1 link (Approx 4 ounces) Chorizo, cut into 1/4-inch slices
- 1 Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 cloves Garlic, smashed
- 1-1/2 cups Arborio Rice
- 3 cups Chicken Stock
- 1 can (15.5 ounces) Fire Roasted Tomatoes, drained
- 1 teaspoon Crushed Red Pepper Flakes
- 1 generous pinch Saffron Threads
- 1 cup frozen Peas
- 1 Lemon, juiced
- Salt and Pepper to taste
Preparation
- Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil, paprika, and oregano. When the pan is hot, add the chicken. Cook, stirring occasionally, until chicken is cooked through – about 5 minutes. Remove chicken from the pan and set aside.
- Add the sausage, onion, pepper, and garlic to the pan. Cook until sausage has browned and vegetables have softened – about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper and saffron.
- Bring to a simmer, then cover and cook for 15 minutes, or until most of the liquid has absorbed and the rice is soft. Stir in the cooked chicken and peas. Cook for another 1-2 minutes, to bring to warm the peas. Remove from heat and stir in the lemon juice. Season with salt and pepper. Let stand for another minute or two before serving.
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