Easy Baked BBQ Chicken

This recipe is easily adjustable for the amount of chicken you want to make.
I used chicken thighs, but drumsticks or breasts would work just as well.
Rub the chicken with a bbq seasoning, I love the "BBQ 3000" from Penzey's. Sprinkle with salt to taste.

Brown chicken, skin side down, in 2 Tbs. oil on medium/medium-high, until brown and crispy. Remove from pan and place in a greased 9x13. Bake at 350, about 20-25 minutes (until internal temp of 165). Last 10 minutes you may want to turn the heat up to 425 if you like you skin a little crispy. Remove from oven, and brush with bbq sauce. Serve with more bbq sauce for dipping.
Great served w/ mashed potatoes, corn on the cob, and salad!

"Fancy" Grilled Cheese

There have been a few requests for some easy recipes that a single person, who doesn't like cooking much, and is sick of Lucky Charms could make... 

So I thought I would post this since it's a single serve thing, and you could use things you probably already have in your fridge. Grilled cheese is easy, and also easy to make interesting. Tonight I made this for my husband and I as a quick, late dinner, and it turned out to be one of the best grilled cheese sandwiches I've ever had. 

On whole wheat organic bread (out sides buttered), I put slices of pepperjack cheese, bacon, slices of fresh tomato, and sharp cheddar cheese. Cooked over medium heat. Served with some leftover guacamole in an attempt to clean out the fridge. (Guacamole made with 4 avocados, juice of 1 lime, cumin, salt, pepper, and a few tablespoons of jarred salsa) 

Easy Taco "Meat"

This is an easy and filling taco "meat". We use veggie crumbles to make it vegetarian, but you could use ground beef/turkey. My husband is a carnivore and he loves this with the veggie crumbles.

1 bag Morning Star Veggie Crumbles - or 1 lbs. ground meat
1 packet taco seasoning
1 can black beans, drained and rinsed
1 can (big or small, whatever you like) diced tomatoes, drained

Put veggie crumbles, beans, and diced tomatoes in skillet, add taco seasoning and follow directions on packet. Heat through. If using meat, cook meat first, then add beans, tomato, and seasoning and follow directions. Serve on tortillas with cheese, refried beans, olives, sour cream, lettuce, salsa, whatever taco toppings you like. This is also great for nachos! We have this in our fridge at all times, and it's nice because there's so much stuff in it, it makes a fast and filling meal.

Greek "Chop" Salad

Having 2 little boys on the go, I love any food that can be made quickly, that is not from a box, and still packs a lot of flavor. This is a favorite of mine, and my husband is learning to love feta. This is not a real recipe, just something I throw together. I call it a "chop" salad because that's all you have to do!

Greek "Chop" Salad
1 cucumber-roughly chopped
2 tomatoes-roughly chopped
a handfull or two of kalamatas (I put those on the side since my hubby is not a fan and prefers black)
feta
fresh spinach
any other greens you like, I often buy an organic mix, romaine is always good though
-toss all together with balsamic vinaigrette (I like Newman's Own, Light) or any other greek vinaigrette
-Good with grilled chicken! I rubbed the breasts with balsamic vinegar, then brushed with olive oil and seasoned with a greek seasoning and grilled. Also good with grilled steak strips.

Sean approved!

-Good the next day in a pita!!!

Fish Tacos

These are great, and easy! Also gluten free.

Fish Tacos:
1 lbs. boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbs. extra-virgin olive oil
coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion finely chopped

1. Heat broiler, with rack in highest position. Pat fish dry with peper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper (I used adobo seasoning). Broil until fish is browned on top and flish is opaque throughout, about 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream,  lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foild and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges. Serves 4.

Note: I made a "slaw" with the cabbage, cilantro and onion and squeezed fresh lime juice over it all ahead of time. Then at dinner time when the fish was done I could just put the "slaw" on the tortillas with fish and sour cream quickly and still got everything on there!!

Fresh Mushroom Risotto

This is to die for. It's not very complicated, it's just a lot of stirring. For whatever reason, every time I make this a child has to cry or have a full blown tantrum which makes this a little more difficult. Definitely worth the work even if I have to do it with kids screaming the whole time....

Fresh Mushroom Risotto:

the mushrooms:
2 Tbs. butter
1 Tbs. olive oil
1/2 cup finely diced white onion or shallot
12-16 ounces white or portobello mushrooms (or a combo), thinly sliced
1 large garlic clove, finely chopped
salt and fresh milled pepper
1/2 lemon

the rice:
5 1/2 to 6 1/2 cups mushroom stock, or vegetable or chicken-I think it takes more...have extra stock just in case.
2 Tbs. butter
1/2 cup finely diced onion or shallot
1 1/2 cups Arborio rice
1/2 cup dry white wine or Marsala
1/3 to 1/2 cup cream
1/2 cup grated parmesan
1/4 cup chopped parsley (I like italian flat leaf)

Heat the butter and oil in a wide skillet, add the white onion and cook over medium heat for about 5 minutes, stirring frequestly. Add the mushrooms, raise the heat and saute until browned around the edges, about 5 minutes. (I think it takes longer..) Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off heat and set aside.

Have the stock at a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, 3 to 4 minutes. Add the rice, stir to coat, and cook for 1 minute. Add the wine and simmer until it's completely absorbed. Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments (about a ladle full), stirring constantly until each addition is absorbed before adding the next one. About half way through, add the mushrooms. After the last addition, add the cream and stir with more vigor. Taste for salt and pepper. stir in the parmesan and parsley and serve.

Not your traditional Tuna Melt

Recently found this recipe, a little twist on a classic. I used day old french bread that I made. We will be having this again! It was easy, plus you can make the tuna salad part ahead of time, then it just takes minutes to assemble and broil.

"Emeril's Kicked-Up Tuna Melts"

4 cans (5oz each) solid white tuna packed in water, drained.

1/3 cup mayo, plus more for spreading

1/4 finely chopped red onion

4 tsp. capers, rinsed and drained

1 Tbs. fresh lemon juice

1/2 tsp. coarse salt

1 tsp. ground pepper

1/4 tsp. dried oregano

4 slices crusty bread

8 thin slices of tomato

4 slices provolone

1. Heat broiler, with a rack in highest position. In a medium bowl, combine tuna, mayo, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.

2. Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

If your not into the whole tuna melt thing, the salad alone is great too!