Lightened-Up Chicken and Waffles

Most people are familiar with chicken and waffles, or at least heard of it.  I love chicken and waffles but I don’t really make it because it’s really not great for you...until now.  I was so happy with the way my OMG Oven Fried Chicken came out that I decided to give it a healthy re-vamp!  If you have never tried it you must give it a shot…if you have had it before you NEED to have this version.  It hits all the same sweet and savory spots but is much healthier.  Typically you would have this with maple syrup (the fake kind) but I prefer it with either 100% pure maple syrup or honey.  

• 1 Recipe of OMG Oven Fried Chicken (or your favorite fried chicken)
• ½ Cup 100% Pure Maple Syrup or Honey (I really love honey with this one!)

Cornbread Waffles:

• ¾ Cup Cornmeal
• ¾ Cup Flour
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 2 Large Eggs
• 1 ½ Cups Buttermilk

First: prepare the chicken and make the waffles while that is cooking.

Second: whisk together cornmeal, flour, baking powder, baking soda, salt, eggs, and buttermilk until just combined.

Third:  cook the waffles according to your waffle iron instructions

Finally: serve it up how you like, I am good with one waffle and one piece of chicken cut in half and stacked…drizzle with syrup or honey and EAT!

I like the OMG Oven Fried Chicken with breadcrumbs for this one.  I mentioned before that I make my own bread crumbs and this is one PERFECT use for them!  Just save your money and throw some aging bread in your food processor and pulse until you have crumbs! Works great and I prefer them over the stale crap in the store.  Anyway, try this recipe…it is so good!  That classic savory/sweet combination is the highlight and the texture of the crispy, juicy chicken and savory cornbread waffles…YUM!

Chicken Tikka Masala Meatballs

Chicken Tikka Masala is one of my favorite Indian dishes.  I wanted my take to be much easier to put together.  It is a lot of ingredients but still super easy to make!  The key to getting that Tikka Masala taste is in the spices.  Here I wanted to make it as healthful as possible without sacrificing any flavor.  Tikka Masala sauce typically has cream but I opted to use light coconut milk which really has the same affect without changing the flavor.  I think this is definitely going to be a staple in my house and I know that if you try it, you will LOVE it!

Chicken Meatballs

• 1 Pound Ground Chicken
• ¼ Cup Ricotta Cheese
• ½ Cup Breadcrumbs
• 2 Scallions, chopped
• 1 teaspoon Fresh Grated Ginger
• 1 Garlic Clove, grated
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Zest
• 1 teaspoon Cumin
• ¼ teaspoon Cinnamon
• ¼ teaspoon Cayenne Pepper

Tikka Masala Sauce

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Butter
• ½ Large Onion, diced
• 1 Jalapeño Pepper, diced
• 1 Garlic Clove, minced
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 1 teaspoon Paprika
• 1 teaspoon salt
• 1 Cup Tomato Puree
• 1-15 ounce Can Light Coconut Milk

Heat oven to 400 degrees.

First: combine all ingredients for chicken meatballs thoroughly and form into 16 balls; Place on an oiled cookie sheet or in oiled casserole and bake for 15 minutes.

Second: heat the oil and butter over medium-high heat and sauté onions, jalapeño, garlic, spices and salt for about 1 minute – until onions are softened.

Third: add the tomato and coconut milk and simmer for 2 minutes. 

 
Finally: add the chicken meatballs to the sauce and combine; serve on rice, with veggies, or Naan bread.  Enjoy!

This is so easy!  It’s basically just a lot of dumping things into a bowl and pan.  I was pleased with how little clean up I had after doing this meal…well until I decided to makes some Naan bread!  Keep your eyes open for that recipe coming VERY soon…you will be HOOKED!    

Mediterranean Couscous Chicken Salad

This salad is inspired by Mediterranean flavors.  I love all of these flavors and they go together amazingly!  This salad is good for any time of the year.  I even like it during the colder months because it is just as good warm as it is cold.  Once you try this salad you will make it a million times!

• 2 Cups Cooked Couscous (I prefer Israeli but you can use whatever you like)
• 2 Cups Chicken Breast, diced
• 1 English Cucumber, diced
• 2 Celery Stalks, chopped
• ½ Cup Chopped Olives (a couple of handfuls)
• 8 ounces Cherry Tomatoes (I used heirloom but any kind will do)
• 6 ounces Feta Cheese

Dressing

• 1 Lime (juice and zest)
• ½ Cup Olive Oil
• ½ Cup Fresh Mint, minced (seems like a lot but it is amazing and mellowed by the lime juice)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Cumin
• 1 Clove Garlic, grated
• 1 teaspoon of salt
• Freshly Ground Black Pepper (I like a lot)

First: combine the couscous, chicken, cucumber, celery, olives, tomatoes, and feta in a large bowl.  I rinse the couscous with cold water if I’m serving it cold, otherwise just add it warm. 

Second: combine the lime juice and zest, olive oil, mint, mustard, cumin, garlic, salt, and pepper in a small bowl; whisk together. 

Finally: add the dressing to large bowl and combine.  Enjoy! 

This salad is so simple.  You can use whatever chicken you have on hand.  I always have poached chicken so that is what I used.  Rotisserie chicken is excellent in this and gives it another dimension of flavor.  The mint in this is my favorite part.  You could use Kalamata olives if you prefer, but I had pimento stuffed green olives on hand so that is what I used.  It’s a good throw together meal that fits into a weeknight schedule nicely.  A definite must try!    

Turkey Bacon Club Waffles

I have seen a lot of fuss over trying different waffle recipes recently.  I think what didn’t impress me are the ones that basically use the waffle iron like a Panini press…not that creative.  I thought why not have actual waffles…savory waffles…something easy and delicious.  This waffle recipe taste like a toasted club sandwich and I couldn’t be more pleased about how it came out.  The best part is that it is pretty healthy as well.  This is like having a sandwich and the bread is built in…plus you know EVERYTHING that is in it!

• 2 Cups Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1 ¾ Cups of Chicken Stock
• 1/3 Cup Olive Oil
• 2 Eggs
• ½ teaspoon Cracked Black Pepper
• 4 – 6 slices Turkey, chopped (the kind for sandwiches)
• ½ - 1 Cup of Sharp Cheddar
• 4 slices Cooked Bacon, chopped
• Shredded Romaine Lettuce
• 2 Large Tomatoes, seeded and diced

Crazy Good Yogurt Dressing:

• ¼ Cup Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Buttermilk
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Kosher Salt
• ½ teaspoon Cracked Black Pepper

First, put flour, baking powder, chicken stock, oil, eggs, and pepper in a large bowl and whisk until combined.  Add the turkey, cheese, and bacon, stir to combine.  I chop the meat nice and small so there are little bits throughout the whole waffle.

Second, cook the waffle as you would any other waffles using about 1/3 cup of batter per square…see instructions for your iron.    

Third, while the waffles are cooking make the dressing by combining all ingredients in a bowl and whisking thoroughly…that’s it!  Toss lettuce and tomato with about 2 Tablespoons of dressing just before serving.  I love this dressing and sometimes add a little grated Parmesan to it!

Finally, serve one or two waffles on a plate, top with dressed lettuce and tomato, and eat!

I find this recipe so amazingly satisfying that just one is sufficient for me.  I love that I can use whole wheat flour and you wouldn’t even know it!  As a bonus it is a complete meal with the addition of some nice veggies on top.  My favorite parts of the waffle are the crispy parts where the cheese melts…yum!  One tip would be to make a big batch and keep them in the freezer and or refrigerator.  You can absolutely make these ahead and just pop them in the toaster when you are ready to eat them...convenient?  I think so!  ;-)    

South-of-the-border Stuffed Zucchini

This stuffed zucchini dish is inspired by some of the flavors of Oaxaca, Mexico…in particular their take on the popular Chile Rellenos.  Instead of just being stuffed with cheese it has a delicious savory mixture that is out of this world.  In an effort to keep the “naughty” factor to a minimum I decided to do a healthy recipe inspired by these flavors.  The salsa that accompanies this dish is more smoky than hot so definitely give it a try.  This salsa is also great on eggs, tacos, or whatever you like to put salsa on.

• 2 Large Zucchini
• 1 Pound Ground Beef (or 2 C. Chicken Meat*, chopped)
• 1 Small Onion, diced
• 1 Jalapeño Pepper, diced (remove seeds to lessen the heat)
• 2 Garlic Cloves, minced
• 2 Tablespoons Fresh Oregano, chopped (2 t. dried)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Marjoram
• ¼ Cup Raisins, chopped
• ¼ Cup Green Olives, chopped
• 1 Cup Unseasoned Tomato Sauce (just tomato)
• 2 teaspoons Sea Salt

Smoky Salsa

• 5 Large Dried Guajillo Peppers (Any large dried chili will work)
• ½ Cup Unseasoned Tomato Sauce
• 1 Scallion
• 1 Garlic Clove
• 2 Tablespoons Lime Juice
• 1 teaspoon Sea Salt

Heat oven to 350 degrees.

First, cook the ground beef (if using chicken just skip this part) until browned.  Add the onion, jalapeño pepper, garlic, oregano, thyme, and marjoram; cook for another two minutes (until onions are softened).

Second, add the raisins, olives, tomato sauce, and salt; combine thoroughly and remove from heat.

Third, cut the zucchini in half horizontally and hollow out fleshy center (where the seeds are) with a spoon.  Fill each half generously with stuffing, using all of it.  Place in casserole and bake for 30 – 35 minutes; until the zucchini is just barely tender.

Fourth, while the zucchini cooks, place the chilies in a small saucepan and just cover with water.  Heat to a boil and let stand for 10 – 15 minutes.  Place softened chilies in a blender with tomato sauce, scallion, garlic, lime juice, salt, and about 1 Cup of chili water; blend thoroughly. 

Fifth, dump the rest of the soaking water and put the salsa into the saucepan.  Heat to a boil and let it go for about a minute.  Turn the heat off.  Salsa is done!

Finally, when the zucchini is done spoon a little salsa onto plates, place one stuffed zucchini half on top and spoon a little more over the top.  Enjoy!

I know it looks like it can be a lot of work but it really is SUPER easy!  The salsa is great for many things and will be good for about 2 – 3 weeks in the refrigerator—though it doesn’t usually last that long in my house.  If you prefer a little more tamed flavor you can use tomato sauce instead of salsa.  One more note on dried chilies for those who aren’t familiar.  Check the label on the bag because it will usually indicate which are hot and which are not.      

Asian-Style Honey Barbecue Chicken

I made this chicken when I was in culinary school.  I had to come up with something that was complex in flavor but didn’t take forever.  It was inspired by this Asian Chili Sauce that I LOVE!  It is so easy and comes together in no time.  I like it on rice but you can do it however you like really.  If you do the rice pilaf, the Cardamom Scented Rice Pilaf is a perfect compliment and won’t over-power the chicken. 

• 6 – 8 Boneless Chicken Thighs, grilled (about 5 – 7 minutes, turning once)
• ¼ Cup 100% Pure Honey
• ¼ Cup Soy Sauce
• Juice of 1 Lime (about 1 ½ - 2 Tablespoons)
• 1 teaspoon Crushed Red Pepper Flakes
• ¼ teaspoon Curry Powder
• 3 Garlic Cloves, minced

Cardamom Scented Rice Pilaf

• 1 Tablespoon Olive Oil
• ½ Cup Vermicelli (or broken angel hair pasta)
• 1 Cup Long Grain Rice
• 1 ¾ Cup Chicken Stock
• 4 Cardamom Pods, lightly crushed
• ¼ Cup Sun-Dried Tomatoes, chopped
• 1 teaspoon Sea Salt

First, cook the rice by heating the oil, toasting the vermicelli until dark brown, add the rice, cardamom, sun-dried tomatoes, salt, rice, and chicken stock; bring to a boil, cover and simmer on low heat for 15 minutes, and remove from heat and let sit COVERED for about 10 – 15 minutes.

Second, combine honey, soy sauce, lime juice, red pepper, curry, and garlic in a sauté pan and bring to bubble over medium-high heat.  Use this to coat the chicken; if it gets too hot just add a splash of water or chicken stock. 

Finally, serve the chicken up on top of the rice and give it a little drizzle of the sauce. Amazing!  This is so easy and it is excellent with some steamed veggies!

I love any excuse to use my cast iron grill.  If you don’t have one – GET ONE!  It’s so worth it and it makes a huge difference with grilling chicken, steak, sausages, etc.  Give it a try and let me know what you think!      

Chipotle Chicken Soup

Of the many ways you can make chicken soup, this is one of my favorites.  I love the kick of chipotle in this soup and its spicy notes make this more filling than you can imagine.  I load up on veggies and eliminate the noodles.  Have it alone or with a whole wheat roll…fantastic meal!  I am one of the crazy people that love soups and stews all year round (including the height of summer).  Now that the weather is cooling down a bit I thought it would be the perfect time to share!

• 4 Cups Chicken Stock
• 1 – 2 Tablespoons of Chipotle puree (usually in the Mexican section)
• 1 Jalapeño Pepper, sliced
• 1 Head of Broccoli, cut into florets (or a small bag of florets)
• 1 Cup of Carrot slices (pre-cut or 2 medium  carrots)
• 1 Pound of Shredded Chicken
• 1 teaspoon Salt, or to taste

First, add chicken stock and chipotle to a soup pot.  Bring to a simmer.

Second, add the jalapeño, broccoli, and carrots and simmer until desired doneness (I like the veggies to have a little bit of a bite).  Season with sea salt to taste.

Finally, add the chicken until heated through.  Ladle into bowls and serve!  Enjoy!

As you can see this is amazingly easy, especially if you use the shortcuts of buying veggies already cut.  Use some leftover rotisserie chicken or poach some chicken, whatever you want to use will work perfectly.  Delicious and healthy!

Curried Chicken Chowder

I love chicken as do most people.  Variety is probably rather important to anyone who eats a lot of it!  One of my favorite things growing up was Corn Chowder which is kind of a thicker sort of cream soup for anyone who is not really familiar with chowders.  Think Clam Chowder with corn instead of clams.  Here I decided to do chowder with chicken and lots of veggies…with a curry twist!

• 6 slices Turkey Bacon
• 3 Tablespoons of Olive Oil
• 3 Tablespoons of All Purpose Flour
• 2 Cans Evaporated Milk
• 2 Cups Chicken Stock
• 2 Tablespoons Curry Powder (or to taste)
• Salt to taste
• 9 – 10 ounces Mixed Veggies (I used Broccoli, Cauliflower, and Carrots)
• 1 large Onion, Chopped
• 1 large Red Bell Pepper, diced (reserve ½)
• 2 Scallions, sliced (reserve 1)
• 1 Pound Shredded or Diced Chicken

First, slice the turkey bacon so you end up with pieces.  Heat olive oil in a large soup pot and cook the turkey bacon until crisp, remove with slotted spoon onto paper towel and set aside. 

Second, sprinkle the flour in the bacon-flavored oil and whisk to combine.  Slowly whisk in evaporated milk to make a nice smooth consistency.  Add the chicken stock, curry powder, and salt to taste.  As the chowder cooks it will be slightly thickened. 

Third, add mixed veggies, onion, ½ of the bell pepper, and one of the scallions.  Simmer until the veggies are just about done.  Add chicken and simmer just a couple of minutes so the chicken is heated through.

Finally, ladle into bowls, garnish with the reserved bacon, bell pepper, and scallion.  Enjoy!

I find this particular meal extremely easy to put together on any night.  The best part is that it is a one-pot meal that is filling, tastes good, and won’t break the bank!  I use olive oil and turkey bacon to keep it on the healthier side without sacrificing texture or flavor.  I hope you love this as much as I do!  

Strawberry Oatmeal with Granola

What to do with strawberries on the verge of being unusable?  I needed to use up some strawberries and had only a cup of oats left in the pantry so there you go…breakfast!  I usually do oatmeal kind of plain or with dried fruit…the usual suspects.  I figured why not?  This is sort of a take on strawberries and cream oatmeal without any of the guilt!

• 2 Cups Water
• 1 Cup Quick Oats
• ½ Cup Granola of choice
• 2 Tablespoons of Honey
• ½ teaspoon Cinnamon
• 10 Strawberries, sliced (or however many you like)
• ¼ Cup Milk (I used soy)

First, bring the water to a boil and add the oats.  Once it begins to thicken (about a minute or so) squeeze in a couple of tablespoons of honey (or to taste), all but a tablespoon of granola, the cinnamon, and all but two strawberries.  Cook for about a minute or two more.

Finally, remove from heat and finish it off with the milk, stir to combine. 

Spoon the oatmeal into two bowls, top with remaining strawberries and granola and drizzle with a bit of honey (if desired).  Enjoy!

I looooooooove this oatmeal!  It has just enough sweetness and it is hearty enough to get you through the morning (with a cup of coffee of course)…give it try!

Breakfast Parfait

I love to eat and indulge just as anyone does.  I do like to feel good about what I eat most of the time.  These parfaits are very simple but incredibly delicious!  I prefer Greek yogurt because it is thick and creamy without any of the guilt! The parfaits are good and satisfying on their own as a complete, balanced breakfast.  I like mine with a cup of coffee, of course!

• 2 Cups plain Greek Yogurt
• 1 teaspoon Orange Zest
• ½ teaspoon Cinnamon
• 1 – 2 Tablespoons pure Honey
• 1 Pint Strawberries, quartered
• 1 Cup homemade or store bought plain Granola
• ½ Cup dried cranberries

First, put the Greek yogurt in a bowl, add orange zest, cinnamon, and honey to taste.  Whisk together until combined, set aside.

Second, mix the granola (I like to make my own) with dried cranberries.

Finally, use four small drinking glasses to layer ingredients.  Layer yogurt, then the granola mixture, then strawberries in the glasses; alternate until glasses are full.  Enjoy!

This is so good, I can’t even tell you!  This makes me feel like I’m eating dessert for breakfast but is surprisingly satisfying.

Spicy Curry Chicken Salad Sandwiches

To start this blog off I figured I would keep it simple, yet spicy.  I love sandwiches...I mean who doesn't...but the challenge is to keep it somewhat healthy.  This Curry Chicken Salad Sandwich is one of my favorites.  The chicken salad is simple and has a little bit of kick with jalapeño peppers and jalapeño mustard (feel free to use regular mustard).  To feel even better about it I use whole wheat rolls and lots of lettuce.  You can cook your own chicken or buy it cooked to make your life that much easier.  I poach a bunch of chicken on the weekend to have for the week so that is what I use.  Let me know what you think...I look forward to sharing my recipes with everyone.  Cheers! 

• ½ Cup Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Curry Powder
• 1 teaspoon Sea Salt
• ¼ teaspoon Cayenne Pepper
• 1 Pound Shredded Chicken
• 2 Stalks Celery, sliced
• 1 or 2 Jalapeño Peppers, sliced into half moons (remove seeds to reduce heat, if desired)
• 2 Scallions, sliced
• Lettuce of choice
• 4 Whole Wheat Rolls or 8 slices Whole Wheat Bread
• Jalapeño Mustard

First, mix the Greek yogurt, mayonnaise, curry, sea salt, and cayenne pepper.

Second, add the chicken, celery, jalapeños, and scallions.

Finally, divide the chicken salad between four sandwiches, load up the lettuce, and dress with jalapeño mustard.

Simple but amazing sandwich you can enjoy alone or with a bowl of soup!  Enjoy!