Category Archives: Main Dish

by | October 17, 2012 · 10:25 pm

Butternut Squash, Sweet Potato & Fennel Soup

I have a serious thing for butternut squash. I would call it a problem if it weren’t for the fact that it’s a healthy obsession to have.  Last weekend I made this butternut squash soup that tastes so rich and satisfying that it sets a new standard for “health food”.

As a bonus, my one year old also gobbled it up and, besides the tedious vegetable chopping, the rest of the process is pretty hands-off – perfect for a weekend afternoon.

Butternut Squash, Sweet Potato & Fennel Soup
2 medium buttnernut squash, peeled, seeded and cubed
2 small or 1 large sweet potato, peeled and cubed
1 bulb fennel, chopped
3 cloves garlic
1/2 onion, chopped
2-3 Tbsp olive oil
4 C low sodium vegetable stock
2 Tbsp sherry
1/2 C half & half (optional)
2 sprigs thyme
kosher salt, to taste
cracked black pepper

Optional toppings:
dried cherries
pepitas
pancetta

Trim and chop squash, sweet potato, fennel and onion. Place vegetables, plus peeled garlic and thyme sprigs, on cookie sheets and toss with olive, salt and pepper until lightly and evenly coated. Roast vegetables at 400 for 40 minutes, removing part way through to flip for even browning.

Transfer half of roasted vegetables to a food processor or blender.  Begin pulsing the food processor and slowly incorporate two cups of vegetable stock, processing until mixture is smooth. Scrape into a Dutch oven or stock pot. Move the other half of vegetables into the food processor and repeat process of incorporating stock.  Add in sherry and puree until smooth.  Transfer second batch to the Dutch oven.

Heat puree over medium-low heat.  Season with salt to taste and stir in half and half if desired. Let soup simmer for at least 30 minutes.

Serve with pepitas, dried cherries and pancetta if desired.


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by | October 15, 2012 · 8:00 am

Roasted Butternut Squash Salad with Warm Bacon Dressing

Saying hello to fall does not mean saying goodbye to the fresh, filling salads of summer. I created this salad to incorporate some of my favorite fall flavors: squash, maple, apple cider, crunchy pumpkin seeds and of course, bacon. This salad is perfect for a crisp fall night, served as a main course or as a hearty side dish.

Roasted Butternut Squash Salad with Warm Bacon Dressing

Roasted Butternut Squash Salad
Mixed Greens
1 whole butternut squash
1 large red onion, cut into chunks
2 TBSP olive oil
1 TBSP maple syrup
salt and pepper to taste
2 oz goat cheese
1/4 cup dried cranberries
1/4 cup pepitas

Preheat oven to 400 degrees. Cut, peel and dice butternut squash. The best way to do this is cut off the top and bottom. Scoop out extra seeds at bottom. Using a vegetable peeler, peel off the thick skin, making sure any green is peeled off. Cut into slices and dice into cubes.

Place squash and red onion on rimmed baking sheet. Drizzle olive oil and maple syrup over squash and onion, coating completely. Sprinkle generously with salt and pepper. Roast in oven for 25-30 minutes.

Plate mixed greens (I used a mixture of spinach, red Romaine and green Romaine). Place squash over top of salad. Add cranberries and goat cheese. Drizzle with bacon dressing and serve immediately.

Warm Bacon Dressing
5-6 slices of bacon, chopped
2/3 C apple cider vinegar
2 TBSP Dijon mustard
1 TBSP maple syrup
1 tsp sugar
salt and pepper to taste

Heat a medium sauce pan. Add bacon. Cook until crispy, about 8-10 minutes.

In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt and pepper to a small mixing bowl. Whisk until emulsified.

Drain bacon grease. Add bacon back to pot. Add vinegar mixture. Heat through, stirring occasionally, about 5 minutes. Drizzle over salad, adding bacon bits across the salad.

Enjoy!

Bloggers from across the country are dishing up mixed greens this fall. Check out these awesome recipes as a part of Food Network’s Fall Fest!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books: “Chopped” Salads
Dishin & Dishes: Beet Salad With Garlic Vinaigrette
Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It Too: Rainbow Salad
Made By Michelle: Bacon, Lettuce and Tomato Sandwiches
Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV Gardens: Garden-to-Table: Mixed Lettuce
Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette
Devour: Lettuce (Hold the Salad)
Daily*Dishin: Almond Chutney Chicken Lettuce Wraps
Delicious Lean: Chiffonade of Mixed Greens
FN Dish: Top 12 Lettuce Wraps

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by | October 3, 2012 · 8:35 am

Honey Sesame Chicken

Lately it has been a battle to get my 4 year old to eat dinner.  She used to eat anything but suddenly she has become stubborn and turns up her nose at everything except boxed Macaroni and Cheese.  It is almost impossible to get her to eat any form of meat, unless I make it sweet.  All I need to do is tell her this is “Honey Chicken” with lots of honey in it and she eats it no problem.

If the dinner table struggles about food are any indication of what the teenage years will be like, then I’m in trouble!



Honey Sesame Chicken

5 chicken breasts
¾ C. honey
¼ C. light soy sauce
¼ C. ketchup
2 t  olive oil

4 teaspoons cornstarch
6 Tablespoons  water
3 Tablespoons toasted sesame seeds

Grease the bottom and sides of your slow cooker.  Add the chicken and cover with a mixture of the honey, soy sauce, ketchup and olive oil.

Cover and cook on low for about 5 hours or until the chicken is cooked and falls apart easily.  Be careful not to over cook.

Remove the chicken and shred, leaving the juices in the pan.  Mix the cornstarch and water and add the mixture to the juices left in the slow cooker.  Place shredded chicken back into the slow cooker, cover and cook for an additional 15-30 minutes.

Sprinkle with sesame seeds and serve over rice.

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by | September 18, 2012 · 2:23 pm

Chicken Fingers

As one of the writers of HAP, I love to cook and cook often. However, as the mother of a preschooler and a newborn, my life can become somewhat hectic and I find myself turning to to convenicne foods. That’s right, chicken fingers, tatertots and sweet potato fries right out of the freezer. I know these foods aren’t bad occasionally, but lately I have been reaching into my freezer more often that I would like in order to get dinner on the table fast.

In an effort to break this habit, I wanted to make my own chicken fingers that would be quick to make and taste great, but would also be something I felt good about serving to my family. I coated chicken fingers with panco breadcrumbs and seasoning, then individually froze them before putting them in ziploc bags. With minimal effort, I have created chicken fingers that I can grab in a hurry that are homemade and still taste great.

Chicken Fingers for your freezer

3lbs chicken tenders
3 eggs, lightly beaten
4 cups panco bread crumbs
1 Tablespoons ground cumin
2 Tablespoons garlic powder
1 Tablespoon Salt

Ziplock Bags

In a large bowl, mix together the panco bread crumbs with the cumin, garlic and salt. Dip each chicken tender into the beaten eggs, then into the bread crumb mixture. Place on a large cookie sheet. Continue until you have used up all of your chicken tenders.

Place the cookie sheet into your freezer for about 45 minutes or until the tenders are mostly frozen. Then place into freezer safe ziplock bags. This will ensure that the chicken fingers will not stick together when you go to grab a certain number.

I like to try and slightly thaw the chicken before I bake it by putting it in the fridge in the morning if I am going to have it for dinner that night. If you are cooking from thawed, bake at 350 degrees for about 25-30 minutes or until cooked through. If you are cooking from frozen, you will want to add 10-20 minutes to your cooking time.

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by | September 13, 2012 · 8:00 am

Creamy Roasted Red Pepper & Basil Soup

With the first crisp breath of fall air I take, comes the first batch of soup. This soup is easy to make with staples that can be found any time of the year. The fresh basil adds the perfect balance to the sweet pepper taste. If you want to kick this up a notch, add some crushed red pepper.

Creamy Roasted Red Pepper & Basil Soup
1 TBSP olive oil
2 large russet potatoes, peeled and chopped
1 12 oz jar roasted red peppers, drained and chopped
4 sun dried tomatoes, drained and chopped
4 C chicken or vegetable stock
1/2 sherry wine
1 C fresh spinach
1/2 nonfat, plain Greek yogurt
1 handful fresh basil, chopped
cracked black pepper
salt

In a medium saucepan, heat olive oil over high heat. Add potatoes, stir occasionally for 3-5 minutes. Add peppers and tomatoes. Pour stock into pot and bring to a boil. Boil for 15-20 minutes. Add fresh spinach, boil until softened. Remove from heat. Add yogurt and stir. Using an immersion blender, blend until smooth (or transfer to a blender or food processor). Add basil and stir. Add salt and pepper to taste.

Perfect for a cool fall day!

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by | September 10, 2012 · 7:48 am

Grilled Fish with Toasted Coconut Couscous and Spicy Melon Salsa

Last week the hubs came home from a fishing trip to Florida with a stack of fresh saltwater fish including grouper, snapper and mackeral. Living in the Midwest, these fish don’t make it to my table very often and I was too excited about the dish I created to wait to post it.

Back in May, we had taken a trip to Florida together and eaten plenty of fresh catch with bold tropical flavors. Taking a cue from the trip, I made a slightly sweet coconut couscous and a spicy cucumber melon salsa to serve with our lightly seasoned grilled fish. Big and bold yet light and fresh while still playing up the fish…made me wish I had saltwater fish to eat every day!

Grilled Saltwater Fish
1 lb grouper, mingo snapper, mahi mahi or similar saltwater white fish
1-2 Tbsp olive oil
garlic powder
ginger powder
Old Bay seasoning
kosher salt

Form a “plate” with aluminum foil and place fish on foil “plate”. Rub with olive oil so that fish is lightly coated. Season very lightly with garlic, ginger, Old Bay and salt. No need to measure specific amounts here – just lightly dust each piece with the spices. Grill fish for 5-7 minutes. Fish should be flaky and opaque.

Toasted Coconut Rice
1 1/4 C Israeli couscous
1 can lite coconut milk
1/2 C water
1/4 C coconut flakes
1/4 tsp kosher salt

In a large sauce pan, combine couscous, water and coconut milk. Bring to a boil, then reduce heat to low and cover. Cook for 10-15 minutes until liquid is fully absorbed. Meanwhile, in a small saute pan, toast coconut over medium heat until golden brown, taking care not to burn – approximately 6-8 minutes. Add toasted coconut to couscous and season with salt. Fluff couscous with a fork and keep covered until other components are ready.

Spicy Melon Salsa
2/3 C diced cantaloupe
2/3 C diced pineapple
1/2 cucumber, diced
1 Tbsp mint, finely chopped
2 Tbsp olive oil
1 tsp honey
1/2 Tbsp lime juice
red pepper flakes, to taste
pinch kosher salt

In a small bowl, combine cantaloupe, pineapple and cucumber. Mix in mint. In a separate small bowl, combine oil, honey and lime juice, whisking until combined. Toss gently over fruit. Dust with salt and red pepper flakes to taste and mix to combine. Salsa should be the right mix of spicy, sweet and tangy for your taste.

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by | August 24, 2012 · 1:15 pm

Pecan Crusted Chicken

One of my favorite simple chicken recipes is Pecan Crusted Chicken.  The chicken is dipped in a honey mustard mixture and breaded with panco bread crumbs and chopped pecans.  It has the most amazing crunch and a sweet and tangy flavor.  I have made it with chicken breasts and chicken fingers, but especially love it as chicken fingers.

Pecan Crusted Chicken

3 chicken breasts, trimmed and pounded to 1/2 inch thick
1 cup honey
1/2 cup dijon mustard
1/2 cup olive oil
3 cups panco bread crumbs
1 cup finely ground pecans

Preheat oven to 350 degrees.  In a shallow bowl, mix together the honey, mustard and olive oil.  In another shallow bowl, mix the panco breadcrumbs and pecans.

Dip the chicken into the honey mustard mixture and then into the panco breadcrumb mixture.  Be sure to coat all sides of the chicken.

Place on a baking sheet and bake for about 35-40 minutes or until the chicken is cooked through and no longer pink.  For chicken strips, bake about 25-30 minutes.

Simple, easy and delicious!

Adapted from Fix, Freeze, Feast.

 

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by | July 31, 2012 · 9:03 pm

Smoked Salmon & Egg Baguettes

Ok so I promise this will be my last salmon post for a little while but when the gettin’ is good it’s just too hard to not experiment. My brother-in-law spent an afternoon smoking some of his fresh catch and passed a little our way so I put it together with some equally bold flavors and texture for a super fast and hearty weeknight meal. I especially love the way the gooey egg yolk binds it all together.


Smoked Salmon Baguettes
1/3 C cream cheese
1/2 tsp dill
1/4 tsp garlic powder
1 bunch asparagus
Drizzle olive oil
1/2 Tbsp butter
2 C smoked salmon
4 eggs, cooked sunny side up
1 large baguette or loaf of french bread, cut into 4 large chunks
cracked black pepper
Kosher salt

In a small bowl, use a spoon to mix together the cream cheese, dill and garlic powder until well blended. Set aside.

Heat a grill pan on medium and place asparagus on the pan. Lightly coat with olive oil just enough to not burn. Cook asparagus for about 4-6 minutes depending on thickness, turning with a tongs until each side is slightly seared and asparagus becomes tender. Season lightly with salt.

Meanwhile, melt butter over medium. Once pan is hot, crack eggs and cook sunny side up (or over easy if you prefer) for approximately 4 minutes. Egg whites should be opaque and the yolk should be just beginning to cook.

While eggs and asparagus are cooking, slice the baguettes and spread the inside generously with cream cheese mixture. Top with several piece of salmon. Once asparagus and eggs are cooked, place asparagus,then the egg on top of the salmon. Finish with freshly cracked black pepper and a pinch of salt.

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by | July 2, 2012 · 12:39 pm

Buffalo Chicken Quesadillas

Awhile back when I made these Buffalo Chicken Poppers, I found myself with leftover chicken filling. Leftovers can be a dividing topic, however I happen to be a huge fan – especially of ones that can do double duty and transform into an entirely different dish.

Such is the case here. I converted my popper filling into tasty Buffalo Chicken Quesadillas to give us a break from the traditional Mexican flavors we usually use in quesadillas. They’re best served hot but can make a good portable lunch…if you’re into double leftovers. 🙂

Buffalo Chicken Quesadillas
serves 3-4
2 C shredded chicken
4 oz reduced fat cream cheese, softened
1 1/2 tsp ranch dressing powder mix
3 Tbsp Franks Redhot Buffalo Wing sauce
3/4 C shredded sharp cheddar
3 large flour tortillas
1 Tbsp soft butter/margarine
2 stalks celery, trimmed and grated
Avocado Blue Cheese dip (optional)

Grate celery stalks using a cheese grater. Set aside.

Heat a large skillet over medium heat. In a medium bowl, combine shredded chicken, cream cheese, ranch powder and wing sauce until ingredients are well mixed and chicken is coated. Spread softened butter on one side of a large tortilla.  Fill half of the tortilla with chicken mixture and top with sharp cheddar.  Fold the unfilled half of the tortilla over the top of your chicken fillings to form a half moon and transfer to your skillet.

Cook for 3-4 minutes per side, or until golden brown, carefully flipping once the first side is crisped.  I find a large pancake spatula works well for flipping.

Top with grated celery and a drizzle of extra hot sauce. Serve with avocado dip or ranch dressing.

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by | June 27, 2012 · 8:19 am

Taco Salad

My family loves taco night and we are usually left with a lot of leftover taco meat and crunchy taco shells to be used later in the week.  One of my favorite ways to use this up is to make a delicious taco salad.  It is quick and easy to make and just as satisfying as a taco itself!

Taco Salad

Left over taco meat, warmed
shredded lettuce
diced tomatoes
diced avocado
shredded cheese
corn, cooked and slightly cooled
chopped taco shells or tortilla chips
ranch dressing or sour cream

Place your lettuce on a plate and top with heated taco meat, tomatos, avacado, cheese, corn and chopped taco shells or tortilla chips.  Drizzle with rance dressing or sour cream.

It is so simple, but so delicious!

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