Black Bean Burgers

I'll admit it, I never understood vegetarian burgers. In my mind, a burger is made from meat, not vegetables, which is why I was completely shocked when I took a bite of these Black Bean Burgers and loved them. Absolutely loved them. I made these for SP, who is trying to eat less meat per doctor's orders, to keep in the freezer for easy cooking. He had wanted to buy some premade burgers at the supermarket, but at $4 for 4 burgers I knew I could make them cheaper at home, not to mention no preservatives.

As they were cooking in the pan the smell was making my stomach growl, but I still didn't think I'd like them. We split one with dinner to make sure they were tasty, and wouldn't you know it I was a little bummed that I only got half a burger. Even Baby Girl liked these, which was a nice surprise. Since the mixture is a bit too wet for the grill these need to cook in a pan with just a touch of oil. After they cooked I let them cool before placing them on a baking sheet and sticking them in the freezer for an hour or so to firm up.


After they froze a bit I wrapped each patty individually and placed them in a freezer bag. I cooked the patty we split in the microwave for about 90 seconds before serving on a bun with a little mayo. SP liked his with just the mayo but I think some additional veggies like lettuce and tomato would work well, maybe even some slices of onion. However you choose to serve it, you can't beat the flavor. I loved everything about these burgers, especially the price. I estimate these cost less than $3 to make (6 burgers), plus I know exactly what ingredients I used. Win-win.

Black Bean Burgers
As Seen On Annie's Eats
Yield: 6 burgers

3/4 cup panko
3/4 teaspoon Italian seasoning
3 tablespoons plus 2 teaspoons olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, seeded and finely diced
1/4 cup fresh cilantro, minced
1 shallot, minced

Place a medium skillet over medium-high heat. Combine the panko, Italian seasoning and 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 2 1/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining 1/2 cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined.

Divide the mixture into 6 equal portions, about 1/2 cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.) Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm.

To freeze - Place a sheet of wax paper on a large baking sheet. Put burgers, with about 2 inches between them, on the baking sheet, then place baking sheet in the freezer for an hour or until patties are frozen. Wrap each patty individually in wax paper or freezer paper and place into a freezer bag.

Spicy Basil Chicken

In an effort to declutter our very tiny townhouse I've been going through old issues of cooking magazines and ripping out the pages with the recipes I want to make instead of saving the entire magazine. This recipe for Spicy Basil Chicken is one I wanted to make and then I saw it on Nicole's blog and again on Elly's blog and knew I needed to make it soon. We really enjoy stir fries, especially the ease of making them.


Since I knew Elly was planning to make it with sugar snap peas I decided to buy some at the store to serve alongside. Then she said she ended up throwing them into the stir fry and I thought that was a great idea. One less pan and a more interesting stir fry = a win. We enjoyed this dish, but both felt like it needed more than just the chicken and basil. I was glad Elly had mentioned the snap peas or this would have been a pretty boring stir fry. I think more veggies are a must, maybe some peppers or asparagus or even spinach.

Spicy Basil Chicken
Cooking Light, as seen on Elly Says Opa!

2 teaspoon canola oil
2 shallots, minced
4 garlic cloves, minced
1 1/2 lbs, boneless chicken breasts, cut into 1-inch pieces
1 tablespoons fish sauce
1 tablespoon oyster sauce
4 teaspoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon chile garlic sauce
2 teaspoons water
2 teaspoons cornstarch
1/3 cup basil leaves, sliced
8 oz sugar snap peas, sliced
Optional - additional veggies like carrots, peppers, asparagus, etc.
1 1/2 cups, dry rice, cooked according to package directions

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.

Whisk fish sauce and the next 6 ingredients (through cornstarch) together in a small bowl. Add sugar snap peas and any additional veggies to the pan. Allow to cook until tender then add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil. Serve with rice.

Weekly Menu - Week of June 10, 2012

Here we are, the week before Father's Day, and I'm in awe that it's already June. Summer will officially be here next week and I can't wait. We had a great time down the shore this past weekend and are looking forward to spending many more weekends down there. I'm really excited about this week's menu, as we strive to eat healthier and make positive changes in our lives.

Sunday - We had Caprese Burgers and leftover macaroni salad for dinner, but I also made Black Bean Burgers to keep in the freezer.

Monday - I've had my eye on these Chicken and Basil Stuffed Twice Baked Potatoes ever since Jessica posted them. I'll serve them with this Easy Arugula Salad made with mixed greens instead.

Tuesday - Hoagies after exercise class.

Wednesday - My recipe swap, along with a side salad.

Thursday - This Baked Ziti with Summer Veggies was part of the recent Noodle Swap and I'm looking forward to enjoying the wonderful, fresh flavors with side salads.

Friday - Breakfast for dinner with Cassie's Breakfast Tacos. I can't wait!

Lighter Creamy Garlic Pasta

You all know my weakness for pasta and cream sauces, right? So I don't need to go over again how much I love any and all types of pasta or how cream sauces make me swoon? Good. I don't want to bore you.

As you also know, we are trying to eat healthier these days. Pasta and cream sauces don't normally fit into that kind of lifestyle, but I have to practice moderation in some things because I can't completely give up the things I love. Enter this insanely good recipe for Lighter Creamy Garlic Pasta. As Stephanie points out, the original recipe is full of heavy, fatty (delicious) ingredients. The good news is she was able to lighten it up substantially without sacrificing flavor. That makes me very, very happy. I want to be a healthier cook but I admit to knowing nothing about transforming unhealthy recipes. So a big thank you to Stephanie for doing the heavy lifting for me.


I served this pasta as a side dish, another attempt at enjoying the things we love in moderation - turn pasta into a side dish instead of an entree. Of course I served it with steak (not so healthy), but tried to redeem myself with grilled asparagus. We both loved it and I snuck an extra fork-ful before packing the leftovers away. The next day I turned the leftovers into a delicious pasta dish by cutting the steak and asparagus into bite-size pieces and tossing it with the pasta and a little water to thin out the sauce again (don't you hate how creamy sauces clump up once refrigerated?) It was insanely good, dare I say better than the original meal.

My only modification was to add fresh herbs instead of dried. I always have parsley in the fridge and I'm growing basil in my garden. Both added a wonderful burst of freshness to the dish. This couldn't have been simpler to make since you're cooking everything in one pan. Baby Girl tried a bite of mine at dinner and then enjoyed her portion the following night (she's a carbaholic, you know).

Lighter Creamy Garlic Pasta
Stephanie Cooks

1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3/4 cup milk
1/2 pound angel hair
1 cup freshly grated pecorino romano or parmesan
1 tablespoon minced parsley
1 tablespoon minced basil

Heat the oil, garlic, and butter in a large, deep skillet. Stir frequently. After 1-2 minutes add the salt, pepper, chicken broth, and milk. Bring the broth to a boil. Add the angel hair and allow it to cook according to packaging directions. Off heat, add the cheese, parsley and basil, stirring well. Serve immediately.

Bacon and Broccoli Mac and Cheese

So you may have realized we're trying to lose weight and be healthier overall. That can be very, very difficult when you love to eat. Thankfully a magazine like Cooking Light exists. A few months ago I won a subscription from my friend Heather over at Hezzi-D's Books and Cooks and once the subscription runs out I'll definitely be renewing it on my own. What a fantastic magazine. The recipes are things I love to make but healthier, like this Bacon and Broccoli Mac and Cheese. Bacon (and we aren't talking turkey bacon here) and creamy cheese sauce? Sign me up!


As soon as SP heard it was from Cooking Light he was skeptical, but after one bite he was hooked. I loved it as well, especially the subtle onion flavor from the scallions. The bacon added great flavor, but since you're only using two pieces it isn't overwhelming (or that unhealthy). I decided to cook the broccoli with the pasta instead of steaming it separately and even though I thought we had rigatoni in the pantry we didn't, so I subbed rotini. I was skeptical about this being enough food for 4 hungry people, but with a side salad it's a great meal. I reheated the leftovers the next day for lunch and the creaminess was lost, which can happen with stovetop mac and cheese.

I can't wait to make this again, and again, and again. Mac and cheese with less guilt? Yes, please!

Bacon and Broccoli Mac and Cheese
Slightly Modified from Cooking Light

8 ounces uncooked rigatoni
3 cups broccoli florets
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Cook pasta in boiling water according to package directions. Add the broccoli 4 minutes before the end of the cooking time. Drain and keep warm.

Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Recipe Swap Roundup - Noodle Swap

A few months ago I was running out of ideas for the recipe swaps, so I turned to the ladies who take part in the swaps for ideas. One of my favorite suggestions was noodles, the idea being it could be a recipe from any cuisine as long as it contained noodles. I couldn't wait to see what the ladies came up with.

Chrissy loves pasta and these Pesto Chicken Stuffed Shells were a home run in her house:


Heather enjoyed her Linguini with Tex-Mex Pepper Cream Sauce, a nice change of pace from the usual pasta sauces:


Nicole was concerned that her Spicy Sesame-Soy Rice Noodles with Tofu and Edamame would be bland, but it was flavorful and healthy to boot:


Kate had a trip down memory lane with her Lazy Lasagna Bake:


Nichole isn't a fan of Tuna Noodle Casserole, but her husband was more than happy to eat all the leftovers:


Dawn had her recipe for Bacon Ranch Pasta with Spinach and Tomatoes bookmarked to make for awhile so she was happy to have a chance to try this delicious dish:


Kristina loves meat so she was a little concerned with her veggie-heavy Baked Ziti with Summer Vegetables, but it turned out to be delicious:


Jey doesn't eat a lot of pasta at home so her Sesame Noodle Salad was a special, and delicious, treat:


Carrie was initially hesitant to try her Spicy Thai Noodles because her family doesn't like spicy food, but then she realized she could control the level of spice and ended up really liking these:


Mary Ellen thought the flavor was a little flat in her Cajun Mac n Cheese:


Jaida loved the flavors in her Chicken Pesto Pasta Salad, especially the Craisins:


My recipe for Spicy Thai Noodles is a great canvas for any veggies you need to use up:


Nicole had my recipe for Cold Sesame Noodles and really enjoyed the creamy, peanut butter flavor:


Christina loved her Cajun Chicken Pasta, a fast, easy and delicious recipe that was healthy as well:


Ashley's husband can't eat mushrooms but she just left them on the side when she made her Stuffed Mushroom Pasta:

Weekly Menu - Week of June 3, 2012

June. How the heck is it June? I feel like we are now officially in the throes of summer even though there's technically three more weeks of spring left. The weather is warm, although it hasn't been particularly sunny lately.

Sunday - Cilantro-Lime Salmon Burgers, fries

Monday - Grilled steak, Lighter Creamy Garlic Pasta, grilled asparagus

Tuesday - Hoagies

Wednesday - Spicy Basil Chicken, rice

Thursday - Swedish Meatballs over Egg Noodles

Friday - Homemade pizza

Recipe Swap: Spicy Thai Noodles

The theme for this recipe swap is Noodles. The recipe could be any cuisine as long as it included noodles. I was excited when I got Nichole's recipe for Spicy Thai Noodles. I'm trying to incorporate more veggies into my diet and these noodles are the perfect canvas for any veggies you need to use up.

I planned this meal for when SP was going to be out, since it doesn't include meat and I didn't want to add any, so I cut it in half. It made two perfect portions, but I did think the lack of meat made it less filling. Some egg rolls or wontons would go great with these noodles.


I added sliced onion to the veggies and subbed Sriracha for the red pepper flakes since I thought the garlic in the sauce would go well. I also realized as I was getting ready to cook that I didn't have any peanuts in the house. We think Baby Girl might have a peanut allergy so even though I keep peanut butter on hand I don't buy peanuts. The crunch and flavor would go really well, so don't leave them out.

Spicy Thai Noodles
Slightly Modified from The Cookaholic Wife

1 tablespoon sesame oil
4 tablespoons vegetable oil
1 lb. mushrooms, sliced
10-12 asparagus spears, stems removed
1/2 cup matchstick carrots
1/2 onion, sliced
1/4 cup peanuts
1/2 lb thin spaghetti
1/2 cup honey
1/2 cup soy sauce
1/2-1 teaspoon Sriracha
1 tablespoon toasted sesame seeds
Green onions, for garnish

Heat the sesame oil and vegetable oil in a large skillet over medium heat. Add the mushrooms, asparagus, carrots, onions and peanuts. Cook for 10-12 minutes or until vegetables are soft.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.

In a large bowl, whisk together the honey and soy sauce then add the Sriracha.

When the noodles are done, add them to the bowl with the honey and soy sauce and toss to coat. Add the vegetables to the bowl and toss to coat. Serve in bowls garnished with toasted sesame seeds and green onions.

Tomato & Cucumber Salad

Since Memorial Day weekend was also Baby Girl's baptism, we decided to keep things very, very low-key on Monday so we could rest and relax after a weekend of go, go, go. I knew I wanted to make my all-time favorite potato salad but I was also in the mood for something new. Jaida made this recipe for Tomato & Cucumber Salad for the recent BBQ swap so I decided to give it a shot.


I cut the recipe in half because SP isn't really a fan of cucumbers and because I had a feeling it wouldn't keep well. I should have scaled it back even further because I was the only one who ate it and there was just too much of it. I really liked the flavor and acidity from the vinegar so I'd make it again to bring to a cookout with more people.

Tomato & Cucumber Salad
Sweet Beginnings

1 cucumber, peeled, halved lengthwise, seeded and sliced
1/6 cup red wine vinegar
1/2 tablespoon white sugar
1/2 teaspoon salt
1/2 container of plum or cherry tomatoes, cut into halves
1/3 cup coarsely chopped red onion
1 1/2 tablespoons olive oil
Salt and pepper to taste

In a large bowl, combine the cucumber, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

Add tomatoes, onion, and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce

You all know how much I love pasta and cream sauces. But those two things don't always fit into my plan to eat healthier and lose weight. Thankfully Jessica's recipe for Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce combines healthy vegetables with a cream sauce made with milk instead of heavy cream. And it's delicious to boot.


I roasted the chicken and garlic in the morning and the house smelled fantastic. I couldn't wait for dinner. If you're able to prep all the vegetables in advance, as well as roast the chicken and garlic, this takes next to no time to cook. I made the sauce while the pasta cooked and then tossed it all together when SP got home. Baby Girl did eat one piece of chicken but the kid is such a carbaholic that the pasta was her main focus.

Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce
Very Slightly Modified from Sunny Side Up in San Diego

1 head of garlic - roasted with salt, pepper, and olive oil
1 tablespoon butter
1 tablespoon olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 tablespoon corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts (depending on how much chicken per serving you want), roasted and sliced
12 oz. penne pasta
Fresh chopped basil for garnishing

Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool, then squeeze the roasted garlic out of the cloves and mash with a fork.

While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and add to the oven with the garlic. Roast for about 30 minutes until cooked through. Allow the chicken to rest, covered with aluminum foil, until you're ready to serve, then cut into slices.

Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Add the roasted garlic to the skillet and mix into the vegetables.

Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.

Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil.

Weekly Menu - Week of May 27, 2012

Here we are, the end of May. I feel like just yesterday I was talking about Thanksgiving and Christmas and now summer is right around the corner. This weekend is the unofficial start of summer and I can't wait. This is going to be a wonderful summer filled with lots of time spent outside enjoying the gorgeous weather. I hope everyone has a great Memorial Day!

Sunday - Baby Girl is getting baptized so we're having a luncheon after the service.

Monday - We're getting wings from a local place. I'll also make my favorite potato salad and this Cucumber & Tomato Salad Jaida made for a recent recipe swap

Tuesday - Hoagies

Wednesday - my recipe swap for the Noodle Swap

Thursday - SP's birthday. He requested steak on the grill, baked potatoes and corn

Friday - Bacon Broccoli Mac and Cheese

Foodbuzz Tastemaker: Cheese Quesadillas

When I was pregnant with Baby Girl we went to one of our favorite Mexican restaurants for dinner. As you may know, pregnant woman aren't supposed to eat unpasteurized cheese. Not knowing much about Mexican cheeses, I asked our server what kind of cheese they used in their quesadillas. Imagine my surprise when he said American cheese. Obviously that's not very authentic, but I can see why they do it. American cheese has a nice mild flavor and melts beautifully.

When I was selected for the Kraft Singles Foodbuzz Tastemaker program I knew exactly what I wanted to make - quesadillas. I've been meaning to try American cheese ever since that night at the Mexican restaurant (almost 3 years ago - how is that possible!?) Baby Girl absolutely loves American cheese. She asks for a slice every day when we get home from daycare. And she's never met a carb she doesn't like. Quesadillas are a big hit in our house and something I should make more often, given their versatility and ease.


One of the things I loved about making these quesadillas was how easy they were. No cheese to shred saves time. I was able to make 4 quesadillas in a matter of minutes. They were cheesy and delicious, with a nice, mild flavor. Baby Girl likes hers plain but I had mine with diced tomato, diced avocado and sour cream.


I will absolutely make quesadillas with American cheese again. I love a good plain cheese quesadilla but the possibilities are endless in terms of fillings. A big thanks to Foodbuzz and Kraft for this opportunity. Baby Girl sends her thanks as well because she gets to eat the remaining cheese as an afternoon snack.

Simple Cheese Quesadilla

Cooking spray
4 flour tortillas
4 slices American cheese, such as Kraft Singles

Spray a griddle or large, non-stick skillet with cooking spray and heat over medium heat. Toast one tortilla on both sides, then lay one slice of cheese, torn into pieces to fit, on half the tortilla. Fold the over half of the tortilla over to cover the cheese. Turn the heat down to low and flip the tortilla as needed to melt the cheese without burning the tortilla. Cut each quesadilla into three wedges. Serve with whatever toppings you like - sour cream, pico de gallo, avocado, lime wedges, etc.

As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft Singles and a stipend.

Proscuitto-Wrapped Asparagus

Now that summer weather is here to stay SP has asked that we do something simple, preferably on the grill, for dinner on Sundays. The first of these meals involved chicken seasoned with a spice mix with lots of heat and grilled asparagus wrapped with proscuitto.


I seasoned the asparagus spears with olive oil, salt and pepper before grilling it then wrapped each spear in a slice of proscuitto. I spritzed some lemon juice on before serving. It was a delicious pairing. At the same meal we had cantaloupe wrapped in more of the proscuitto, which is my absolute favorite way to eat proscuitto.

These would make a great appetizer for a cocktail party, especially if the asparagus was thinner. Mine was thick so the spears were chunky and small as opposed to thin and long.

Proscuitto-Wrapped Asparagus

1 bunch of asparagus
Olive oil
Salt and pepper
Thin slices of proscuitto, one per asparagus spear
Lemon juice

Trim the woody ends off the bottom of the asparagus spears by holding each spear and snapping off the bottom where it naturally breaks. Toss the spears with oil, salt and pepper.

Preheat your grill. When hot, grill the asparagus to your desired doneness.

Wrap each spear in a slice of proscuitto. Arrange on a plate and spritz with lemon juice. Serve warm or at room temperature.

Quick Chicken Vesuvio

When Lishie posted this recipe for Quick Chicken Vesuvio as part of the last Blogger's Choice recipe swap I knew it would end up on a weekly menu sooner rather than later. I love the convenience of one-pot meals and I'm always looking for new ways to cook chicken.

I decided to combine the original recipe and Lishie's adaptation with the artichoke hearts. Despite SP's aversion, I absolutely love artichokes and I figure incorporating them into meals every 6 months or so won't kill him (love you, honey!) Cooking the potatoes in the same pan as the chicken forced me to sacrifice the crispiness I would have gotten had I cooked them separately, but that was fine by me. This was delicious and incredibly easy since everything cooked in one pan. I'm not sure if the end product should have been more soupy since the recipe calls for crusty bread for dipping. Mine was pretty dry so there was no dipping being done, but we love crusty bread so I served it anyway. I ended up having to use 1 cup of chicken stock instead of 1/2 cup of stock and 1/2 cup of white wine because someone (ahem!) dumped the last of the bottle of white wine we had on Mother's Day instead of saving it. I also realized in writing this post that I forgot to squeeze lemon juice over the top before serving. I think the acidity would have guilded the lily so don't forget that step.


Baby Girl helped me with the parsley (she's good at picking off the leaves and stacking them on the cutting board). She ate one piece of chicken and some of the broccoli I had steamed on the side, but chowed down on the potatoes. I call that a win.

Quick Chicken Vesuvio
Rachael Ray via DeLish and Tales From a Mad Men Kitchen

1/4 cup plus 2 tablespoons olive oil, divided
2 baking potatoes, peeled and sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1 teaspoon dried oregano, lightly crushed
2 teaspoons salt and pepper
2 pounds skinless, boneless chicken breast, cut into large chunks
1/2 cup flour, for coating
1/2 cup dry white wine
1/2 cup chicken stock
1 15-oz can artichoke hearts, drained
1/4 cup finely chopped flat-leaf parsley
1 lemon
Crusty bread, for serving

Preheat oven to 375ºF.

In a large skillet, heat about 1/4 cup olive oil over medium-high heat. Add the potatoes and garlic; season with the oregano and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes. Move the potatoes to the side of the pan, add 2 tablespoons olive oil. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. Stir in the artichoke hearts.

Transfer the skillet into the oven. Roast to cook chicken through, 10-12 minutes. Top with the parsley and a squeeze of lemon juice. Serve with bread for dipping.

Recipe Swap Roundup - BBQ Swap

Summer is almost here and that means many of us will either be hosting or attending BBQs. As much as I like bringing or preparing some of my favorite recipes for cookouts, sometimes I like to make something new. Check out the delicious offerings below and I'm sure one or more will become a favorite at your next BBQ/cookout.

Mary Ellen and her husband worked together to get her recipe for Grilled Proscuitto Wrapped Chicken on the table:


The recipe swaps are giving Kim, a baker, a chance to step out of her comfort zone, which she did by making homemade Peach Barbecue Sauce:


Lishie had my recipe for All- American Potato Salad, which she was excited to make because her father-in-law always makes the potato salad for family gatherings:


Nicole loved the flavor of these BBQ Chicken Burgers:


Heather's Antipasto Pasta Salad will be a welcome change to her BBQ repertoire this summer:


Jaida has a vinegar obsession so she was in love with her recipe for Tomato and Cucumber Salad, a refreshingly light dish:


I fell in love with my Caprese Burgers, a recipe that combines two of my favorite things - burgers and caprese salad:


Ashley loved the simplicity and memories her Caprese Pasta Salad brought back:


Melissa's Lemonade Sugar Cookies evoke summer:


Jey enjoyed this rich and thick Cookies and Cream Ice Cream:


Christina's whole family enjoyed her Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce as a light summery dinner:


Jenna loves dips of all kinds and her Mexican Layer Dip was no exception:


Nichole isn't a big peanut butter fan but she liked these Chicken Satay Skewers:


Coleen is not a fan of beans but she forged ahead and ended up really liking her recipe for Black Bean Burgers:


Kate's had her eye on this recipe for Grilled Chicken Bruschetta so she was thrilled to finally get a chance to make it: