A Sweet Faux Fry

1/30/14

     If you've ever had a problem making crispy sweet potato fries… this recipe is for you. In the past, when I have made sweet potato fries, they always turn out a little on the soft side because they contain more moisture then regular Yukon or Russet potatoes. I came across a recipe that used cornstarch and I immediately knew I had to try it. The cornstarch absorbs some of the moisture from the potato and when combined with the oil, provides a crispy outer later. Test these at your upcoming Superbowl Party and they will definitely be a win! =).

Crispy Sweet Potato Fries

Ingredients:

3 Large Sweet Potatoes
3-4 Tbsp Olive Oil
1/4 Cup Cornstarch
1/2 Tsp Cayenne Pepper
Salt & Pepper

Directions:
1. Preheat oven to 425F.
2. Let your potatoes soak in water for an hour or two.
2. Slice your sweet potatoes to a medium thickness.
3. Add a few tablespoons of cornstarch to a plastic bag. Add the fries in the bag and toss them around until they are LIGHTLY coated in cornstarch (It makes a huge difference if there is too much cornstarch, it will take away from the flavor of the potato).
4. Spray a baking pan with non-stick cooking spray and spread out the fries onto the pan.
5. Drizzle olive oil over the fries and toss them around until they are evenly coated.
6. Sprinkle salt, black pepper, and cayenne pepper if you are looking for additional spice.
7. Bake for 15 minutes and flip halfway through, adding spices to the other side. Bake for another 5-10 minutes until golden brown.
8. Satisfy your deep fried cravings with this healthy alternative!

(I love dipping my sweet potato fries in BBQ sauce)

Round Two Recipe

1/30/14

     Lately I have noticed that Justin and I get too anxious to make new recipes that we ignore our leftovers from previous meals and spend money on more ingredients. Last Saturday, we were tempted to have a "mexican night" complete with guacamole, taco salad, and margaritas. However, we noticed that there was a big container full of quinoa chicken left over, so we gave those a mexican twist and created quinoa chicken tacos. This is an easy recipe and just shows that you can take an unappealing leftover food and turn it into what tastes like a 5 star meal. When in doubt… turn it into a taco!

Quinoa Chicken Tacos

Ingredients:

2 Quinoa Chicken Breasts
1 Bag Mini Tortillas (That way you can eat more ;))
1/2 Cup Chopped Onions
1/2 Cup Chopped Peppers
1/2 Cup Chopped Tomatoes
1/2 Tbsp Butter
1 Small Bag Lettuce
1 Lime
2 Tbsp Any Sauce/Topping

Directions:
1. Heat up a sauté pan and add butter, onions, and peppers. Cook over medium heat until they are almost tender.
2. Add the chicken to the pan to heat up (since the chicken is already cooked).
3. Lay out your tortillas and fill with the cooked onions and peppers, chicken, lettuce, tomatoes, and the sauce you choose (I tried the spicy mustard and bbq sauce).
4. Squeeze a lime over your tacos to add an extra burst of flavor and eat up!

Kick it up a notch with a fancy plate=)

The Quinoa Craze

1/24/13

I'm sure you've seen it around…the bubble looking grain that is not quite rice or cous cous, yet you know you should probably be eating it. Why? Because quinoa is a dun dun dun dun…. SUPER FOOD! . Before this dish, I was a bit hesitant to make quinoa since it doesn't look like the most appetizing grain. Justin came upon this recipe and it looked pretty simple, although it does take up a bit more time than regular crusted chicken.
After making this, we were astonished by how delicious it was! Our mouths were bursting with full-bodied flavor and a little kick of heat. So move away panko crumbs…I will now be covering my meat and fish with this complete protein containing fiber, iron, magnesium, B2, and manganese. I dare you to try a healthy food that you find intimidating as well! Enjoy =)

Quinoa Crusted Chicken

Ingredients:

3 Large Skinless Chicken Breasts
3/4 Cup Cooked Quinoa (Directions on Package)
1/4 Cup Spicy Southwestern Mustard
1/2 Tbsp Dried Oregano
1/2 Tbsp Pepper
Olive Oil or Cooking Spray

Directions:
1. Preheat oven to 300F. Spread the quinoa evenly on parchment paper and bake for 25-30 minutes until lightly toasted. Once it's cool, transfer it to a bowl or pile the quinoa together on the pan so it will be easy to coat the chicken.
2. Turn the oven up to 425F. Coat the chicken in mustard on both sides and sprinkle oregano and pepper on top. Place each chicken breast in the quinoa, fully coat both sides, and set on parchment paper (on baking pan).
3. Spray the chicken with cooking spray and bake for 15-20 minutes, flipping halfway through.
4. Dig into your "feel-good" meal!
*If you don't like spicy foods feel free to use dijon mustard instead.

Oh… and if you finish off your meal with some chocolate peanut butter ice cream and salted caramel syrup, I won't judge you either ;)

HAPPY FRIDAY!! XO

Via Carducci

1/16/13

Now that the weekend is approaching, if you are thinking about trying a new restaurant with family or friends, you should head on over to this cute italian spot, Via Carducci. It reminds me of one of my favorite italian places in Lake Zurich, Dipero's, because it's quaint, rustic, and has a comforting atmosphere. Justin took me to Via Carducci on our first date and back again on our one year! Every dish we've had is amazing, from their martinis, to their appetizers, and all of their courses. Give it a try this weekend and you won't be disappointed!

Drinks: Peroni Beer & Vitamin C Martini
Appetizer: Polpette di Carne e Mozza: Homemade meatballs, fresh tomato sauce, melted mozzarella cheese, served with crispy slices of old world bread.
Pasta (L): Orecchiette del Contadino: Ear-shaped pasta shells, Italian sausage, rapini greens, garlic, grated pecorino cheese, with tomato and garlic olive oil sauce
Pasta (R): Bucatini alla Matriciana: Bucatini pasta, pancetta, onions, crushed red pepper, and plum tomato sauce.

Buon Appetito!

Rise and Caramelize =)

1/8/13

On the weekends, I love to relax and enjoy a calorie heaven brunch with friends. However, this past weekend I was pretty sick and planned to stay put cuddled up in the apartment. So, since I wasn't planning on fighting the cold weather to go to the store, I challenged myself to use up the ingredients I had laying around to come up with a delicious recipe. This meal was very simple and you can use almost any fruit you have lying around for the topping! So when you are feeling pretty lazy, whip this dish up in a flash and it will still impress!

Caramelized Apple French Toast

Ingredients:
4 Slices Bread
2 Eggs
1 Tbsp Milk
1 Tsp Cinnamon
1 Tsp Vanilla
1 Tbsp Sugar
1 Tbsp Butter
1/2 Cup Sliced Apples
2 Tbsp Apple Butter (Or Maple Syrup)

Directions:
1. Whisk eggs, milk, cinnamon, sugar, and vanilla into a shallow bowl.
2. Spray stove top pan with cooking spray and set to med-low heat.
3. Fully coat pieces of bread in mixture and place them onto pan, flipping both sides until golden brown.
4. In the meantime, add 1 tbsp butter to another pan and heat up apples on med-low heat. Sprinkle them with a little cinnamon and sugar (heavy on the sugar). Cook them for about 5-7 minutes until they are fully caramelized. I also added in some apple butter for extra flavor.
5. Set the french toast slices on a plate and spread a good amount of apple butter on top. Place the caramelized apples on the top of the slices and finish the dish off with a sprinkle of cinnamon and sugar. I really wish I would have had some powdered sugar at the apartment because it would have been a perfect touch!

Rejuvenating Recipes

1/6/13

Whether you're suffering from the flu (as I am) or you are looking for some feel-good healthy recipes, here are two that have helped my body on the way to recovery. My wonderful boyfriend made these recipes while I was lying on the couch under warm blankets =) (although I did help out a little!). Southwest soups are my favorite kind because they are spicy, low calorie, and fill you up! Also, the vitamin-packed smoothie is super refreshing and will supply your body with a bunch of healthy nutrients. So whether you are sick, have a healthy-eating new years resolution, or are in need of something warm to beat the cold, I encourage you to try these recipes!

Reviving Kale & Fruit Smoothie

Ingredients:
1 Cup Kale
2 Bananas
2 Cups Frozen Mixed Blueberries, Strawberries
and Raspberries
3/4 Cup Water
1 Large Grapefruit, Juiced

Directions:
1. Add grapefruit juice, water, and kale into blender. Blend until the mixture looks like a puree.
2. Add frozen berries and bananas and continue to blend until it has a smoothie consistency.
3. Pour into glasses, add a few ice cubes and enjoy!

Slow Cooked Southwest Chicken Soup & Grilled Cheese Croutons

Ingredients:
1 Can Black Beans, Drained
1 Can Corn, Drained
1 Can Petite Diced Tomatoes (14.5 oz)
1 Packet Enchilada Sauce Mix
11/2 Cup Water
1 Can (8 oz) Tomato Sauce
1 Can (10 oz) Cream of Chicken Soup
2 Cups Milk
1 1/2 lbs Boneless Chicken Breasts

Directions:
1. In a crock pot, mix enchilada sauce, water and tomato sauce. Add the cream of chicken soup and milk and whisk until smooth.
2. Add chicken, tomatoes, corn and beans to crock pot.
3. Cook on low for 6-8 hours.
4. Before serving, shred chicken then let it sit for 10-15 more minutes.
5. During the last 10-15 minutes, make grilled cheese sandwiches with a stove pan. Halfway through the cooking process, we placed them on our Pizazz so they became extra crispy.
6. Cut the grilled cheese sandwiches into small crouton-sized pieces.
7. Serve soup and place croutons on top!
*To make it spicy, I added red pepper flakes and hot sauce to my soup. It also works to add tortilla strips, cheese, or sour cream.

Use up your Peppermint Sticks from Old St. Nick!

1/2/14

Happy New Year! Although a new year brings new resolutions, many of them being healthy, everyone still needs a cheat day once in a while. And, since we are still in the wintery/holiday mood, here is a refreshing peppermint ice cream recipe to dazzle your tastebuds. I love peppermint ice cream because you don't need a lot to feel satisfied and it's perfect to eat while cuddled up under a warm blanket or fire. Now that Christmas is over, put all your leftover candy canes to good use! Enjoy!

Peppermint Ice Cream

Ingredients:
2 Cups 2% Milk
1 Cup Half and Half
2 Eggs
1 Cup Sugar
1/2 Tsp Salt
1 Tsp Vanilla
1 1/2 Tsp Peppermint Extract
2/3 Cup Crushed Candy Canes

Directions:
1. Unwrap candy canes and place them into double bagged plastic bags. Crush with a meat mallet, cup, or rolling pin into fine pieces.
2. In a saucepan, whisk egg yolks, half & half, sugar and salt. Cook and stir mixture over low heat until the consistency is thick enough to coat the back of a spoon. Remove from heat and let sit for a few minutes.
3. Stir in milk, vanilla, and peppermint extract. Chill mixture in the refrigerator.
4. Once mixture is cooled, add it to your ice-cream maker and freeze according to directions.
5. When the mixture is near frozen, add the peppermint candies and stir so they spread evenly.
*I originally thought I would need to buy red food coloring to make it look "pepperminty", however, the red dye from the candy canes change it to a beautiful pink color =)
6. Place the ice-cream back in the freezer for it to fully harden.
7. Top with any remaining crushed peppermint pieces.