Crunchy Panko Shrimp with Couscous and Ginger-Orange Sauce

This tasty experiment came courtesy of a Cooking Light cookbook. We were in the mood for shrimp and this recipe caught my eye since it didn't seem too complicated. Luckily, it wasn't and it's definitely a recipe I'll make again. This was the first time I've cooked with Panko and I don't know why it's taken me so long to use it! I've always liked the taste of it, but just never thought to use it. (Clarice is a Panko-devotee; check out these delicious treats she recently whipped up using Panko.)

This was also the first time I've used fresh ginger root. It smells so good and is easy to peel, too. (Thanks to Martha for the quick ginger-peeling trick.) The recipe calls for fresh cilantro, which I used, but I really think dried cilantro would work, too. Enjoy!

Ginger-Orange Sauce:
1 C orange juice
2 TBS low-fat mayo
1.5 TBS chicken broth
1 TBS cilantro
1 tsp grated, peeled ginger
1 tsp lime juice
1/2 tsp ground cumin
1/4 tsp salt

Couscous:
1 C uncooked couscous
1.5 C chicken broth
1/2 C orange juice
1/2 tsp salt
1/3 C chopped green onions
2 TBS sliced, toasted almond
1 TBS butter/margarine

Shrimp:
1 lb jump shrimp, peeled and deveined
1 egg white, lightly beaten
1/2 C Panko breadcrumbs (I used more!)
1 tsp cilantro
1/2 tsp peeled, grated ginger
1/8 pepper
canola/olive oil for skillet

Garnish green:
2 C arugula

1. For sauce, bring 1 C OJ to a boil in a small saucepan over medium-high heat. Cook for about 10 min; OJ will reduce to about 1/4 cup. Remove from heat and let cool completely. Stir in mayo and the rest of the sauce ingredients. (I used my food processor to blend everything completely.) Set sauce aside.


2. For couscous, place couscous in a large, sprayed skillet over medium-high heat. Cook for about 4 minutes, stirring constantly until couscous is toasted. Add 1.5 C broth, 1/2 C OJ and 1/2 tsp salt; bring to a boil. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and add the rest of the couscous ingredients. Mix well and keep warm until ready to serve.

3. For shrimp, combine the shrimp (tails removed) with the egg white in a large bowl, tossing to coat shrimp. Mix Panko, 1 tsp cilantro, 1/2 tsp ginger and pepper in a large ziplock bag. Add shrimp to the bag, seal and toss until well-mixed. Add more Panko if needed.

4. Heat oil in a large non-stick skillet. Arrange shrimp in a single layer and cook about three minute each side or until cooke through.

5. To serve, spoon couscous on plate, top with arugula, add shrimp and drizzle sauce on top. Yum!

BBQ Chicken Pizza

I've been wanting to try a delicious-looking recipe that I spotted on Everyday Food's blog a few weeks back. I finally gave it a whirl last night and the results were just as tasty as they seemed to be online. The recipe was easy to begin with and by using a few pre-made ingredients, I made it even easier. If you like pizza and barbequed chicken, you won't be disappointed with this one!

- 2 C shredded chicken (a little more than half of a rotisserie chicken)
- Barbeque sauce
- Pre-made pizza crust or pizza dough
- 1-2 C shredded Monterey Jack cheese
- 1 medium zucchini, cut lengthwise and thinly sliced
- Chopped or sliced onion, as much as you prefer

1. Preheat oven according to directions for pizza dough or crust. Use cooking spray on a cookie sheet or stone. Spread dough out (if using dough).
2. Mix shredded chicken with enough barbeque sauce to cover all of the chicken.
3. Spread chicken out on crust first. Then top with zucchini, onion and as much cheese as you want.
4. Cook pizza according to crust directions. If using a pre-made crust, pizza will only need about 10 minutes at 425. Yum!

Delicious Spring Dessert

A few weeks ago, I tried a new recipe for a potluck gathering. I said I would bring dessert and I wanted to do something more than just cookies to impress my foodie friends. I found my inspiration in Everyday Food- one of my favorite places for recipes (which you may have realized!).

The recipe was super simple and it turned out very well. My friends loved it and I made it again last weekend for Easter brunch. The best part may be that you can mix everything and bake it in the same dish-- less clean-up! Here are the details for Pineapple Bread Pudding...

- About 1/2 of a medium pineapple, chopped. If you need a lesson on selecting and chopping up a pineapple (like I did!), check out this video
- 3 eggs
- 6 TBS melted butter
- 1/2 C sugar
- 2 TBS flour
- pinch of salt
- 1 loaf of artisan bread, no crust; fluffy insides ripped into small pieces

1. Preheat oven to 350. Mix eggs, pineapple pieces, sugar, flour and salt together in a 2 quart baking dish. You may need more than 1/2 of the pineapple-- I used enough pineapple to make sure all of the bottom of the dish was covered.
2. Cover the mixture with the ripped bread pieces. Drizzle melted butter over the bread.
3. Bake for 45-55 min, until dish is golden brown. Serve warm or at room temperature with ice cream or whipped cream!

Chicken with Tomato Relish and Carrot Parmesan Risotto

I tried out this recipe the other night and was happy with how it came out. I found it in an old issue of Everyday Food, which has some awesome recipes. The original recipe called for sauteed chicken, but I always burn sauteed chicken so I would suggest baked.

Relish:
- 1 can (14.5 oz) of seasoned diced tomatoes in juice, drained
- 1/2 C chopped fresh parsley (or dried)
- 1 TBS olive oil
- 2 TBS lemon juice
- 1 TBS jarred capers, drained

Stir together all ingredients and season relish with salt and pepper. Top chicken with relish.

Risotto:
- 2 cans (14.5 oz each) reduced sodium chicken broth
- 2 TBS butter
- 1/2 medium red onion, chopped in food processor
- 5 medium carrots, grated in food processor
- coarse salt and pepper
- 1 1/4 C long-grain white rice
- 1/2 C dry white wine
- 1/4 C grated Parmesan

1. In a saucepan, bring broth and 2 C water to a light simmer over medium heat.
2. In another large saucepan, melt 1 TBS butter over medium heat. Add onion and carrots, then season with salt and pepper. Cook, stirring occasionally until veggies soften, about 5-7 minutes. Stir in rice. Add white wine and cook, stirring until absorbed, 2-4 minutes.
3. Add 2 C hot broth and simmer mixture over medium-low. Stir frequently until mostly absorbed, 10-12 minutes. Continue to add broth, 1 C at a time, stirring occasionally. Do not add more broth until absorbed. Cook until rice is creamy-- about 20 minutes. (You probably won't have to use all the broth.)
4. Remove risotto from hear, stir in 1 TBS butter and cheese. Season with salt and pepper.

Parmesan Sweet Potato Fries

What could be better than a hamburger with fries? A hamburger with sweet potato fries. Mom and I tried a new recipe last night and it was delicious.

Sorry I don't have a photo, but there is one here at WholeLiving.com. This was easy to make and does have some nutritional value since sweet potatoes are full of vitamins.

- 2 medium sweet potatoes, scrubbed, skin on, and cut into wedges
- 1/2 C flour
- 3/4 tsp coarse salt
- 1/2 tsp ground pepper
- 2 large egg whites
- 1 1/3 C grated or shredded Parmesan cheese

1. Preheat over to 425. Spray a large baking sheet with Pam.

2. Stir the flour, salt and pepper together in a shallow bowl. Beat the egg whites with 2 TBS water in a separate bowl. Spread the cheese out on some tin foil or a large plate.

3. Dip a sweet potato wedge into the flour mixture first and shake off excess. Then dip into the egg mixture, coating the wedge. Dip the (non-skin) sides of the wedge into the cheese. Place on baking sheets.

4. Bake about 25 minutes, until wedges are crisp. Yum!

Better Mornings, Courtesy of the Keurig

I am not a morning person. At all. I'm a night owl and I've always preferred to stay up late than wake up early.

And since I haven't had a set schedule in quite a while, my dislike for mornings is stronger than ever and I'm out of practice when it comes to getting up to an alarm. (Even during grad school, my classes were at night so I was always up late and sleeping in.) But I do try and force myself to get up to an alarm and not stay up 'til all hours of the night.

Thanks to Santa, getting up in the A.M. has gotten a little easier since Christmas. I found an awesome Keurig coffee maker under the tree for me. With the Keurig, I can make one perfectly-brewed cup of coffee at a time. I will admit that I've never been great at making coffee so it's nice not to worry about measuring out the coffee grounds each morning and then wondering how my coffee would taste. It's also less wasteful since it only makes one cup at a time; I'm not brewing half-a-pot of coffee and then dumping most of it out after only drinking one cup. There's a great selection of flavored coffee K-Cups, too.

All right, now I'm starting to sound like a commercial when I really just wanted to salute my Keurig for making my mornings easier. And I guess I should salute "Santa" for giving it to me, too. Thanks Mom & Dad!

Baked Chicken and Ziti

I got a new cookbook in my stocking this year from Rick's mom. It's a cookbook of recipes that her quilting guild put together and it looks great. I've only tested one out so far and it came out well. Next time, I'll make a few changes-- including adding mozzarella, which I didn't have the first time.

-1/2 lb. boneless, skinless chicken breasts, cut into 1/4" strips
-1 chopped onion
-2 minced garlic cloves
-1 (28 oz.) can of crushed tomatoes (or diced-- I suggest using seasoned or Italian-style tomatoes)
-1 tsp. Italian seasoning
-1/4 tsp. black pepper
-2 C ziti or penne
-2/3 C ricotta or cottage cheese
-1/2 C shredded mozzarella cheese
-2 TBS Parmesan cheese

1. Spray a large skillet with Pam and heat. Add chicken, turning until slightly browned, about 5-6 min. Transfer to plate.
2. Preheat oven to 375. Spray skillet again and add onion and garlic until softened, 5-6 min. Add tomatoes, seasoning and pepper; bring to a boil. Reduce heat and simmer, uncovered, until mixture thickens, 8-10 min.
3. Cook pasta as usual. Drain and mix with ricotta/cottage cheese.
4. Pour half of the tomato mixture into an 11 x 17"baking dish. Layer with the pasta mix, the chicken and remaining tomato mixture.
5. Sprinkle with mozzarella and parmesan cheese. Bake until hot, bubbling and cheese is melted, 15-20 min.

Bon appetit!

Chicken Pot Pie

It's been a while since I've tried a new recipe, but the fall is the perfect time to attempt a cold weather classic: Chicken Pot Pie. I always loved the dish when my mom made it and I was pleased with how my version came out last night.

I found the recipe on All Recipes, and then I tweaked it a little bit. Bon Appetit!

- 1 lb skinless, boneless chicken breast halves, cubed
- 1 C peeled, sliced carrots
- 1 C frozen green peas
- 1/2 C sliced celery
- 3 TBS margarine
- 1/3 C chopped onion
- 1/3 C flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery seed (not vital if you don't have it)
- 1 3/4 C reduced sodium chicken broth
- 2/3 C milk
- 2 (9-inch) unbaked pie crust

1. Preheat oven to 425.

2. In a large saucepan, combine chicken, carrots, peas and celery. Add enough water to cover ingredients and boil for 15 min or so. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper and celery seed. Slowly add in chicken broth and milk. Stir and simmer over medium-low heat until thick. Remove from heat and set aside.

4. Add one crust to bottom of pie pan. Place chicken and veggie mixture in crust. Pour hot chicken broth-mixture over. Cover with second crust, trim excess dough, seal crusts and add steam slits in pie.

5. Bake in oven for 30-35 min. Pie should be golden brown and filling bubbly. Cool for 10 min before serving.

Chicken Bruschetta Bake

This one's tasty and easy (my usual recipe standards) and as an added bonus-- it's by Weight Watchers.

I've altered the recipe slightly, but I think it works!

3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 minced garlic cloves
chopped onion to taste (optional)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
1/2 C shredded mozzarella cheese
1 can diced tomatoes, undrained
1 (6oz) package chicken stuffing mix (reduced sodium)

1. Preheat oven to 400.
2. Saute chicken with spices, onion, garlic until lightly browned, but not cooked through.
3. Place chicken in a casserole dish.
4. In a bowl, mix tomatoes and stuffing until stuffing is moistened. Add some water if needed.
5. Spread stuffing and tomato mixture over chicken and then sprinkle with cheese.
6. Bake for 30 minutes.

Tasty Tomatoes

This little roasted tomatoes recipe is versatile and easy. I can't take credit for it-- it's from Kristin-- and it's one of my favorites.

It's great on top of pasta, chicken or pizza and the leftovers get really flavorful after a day or two in the fridge...

Roasted Tomatoes:
- cherry tomatoes
- olive oil
- salt, pepper
- basil
- garlic powder

1. Preheat over to 425.
2. Place tomatoes in a baking dish, preferably one with a cover. Drizzle tomatoes with olive oil.
3. Sprinkle tomatoes with salt, pepper, basil and garlic powder. Cover dish.
4. Cook for 15- 20 minutes or until the tomatoes start bursting. Serve tomatoes on dish of preference! Be careful at first-- when they burst, they're HOT!

Kicking the Habit (or at least cutting back)

Maybe it's because I'm working at a health magazine, but I've recently decided that I need to eat less sugar. I have a serious sweet tooth and the fillings to show for it.

I need to have something sweet after lunch and dinner, and I start the day with my coffee: skim milk and at least 2+ teaspoons of sugar added, of course. I think my craving for sweets is why breakfast is my favorite meal-- you can get away with having dessert-like dishes (pancakes, muffins, pastries) first thing in the morning.

Anyways, kicking my sugar addiction has proved to be about as easy as kicking my celebrity gossip habit: not easy at all. I'm trying only two teaspoons of sugar in my coffee--not two and a half or three, I'm using less sugar when baking and I just bought plain yogurt. That's right: plain, old, not-even-vanilla yogurt.

This is going to be tough, but I know I have too much sugar in my diet. Now if you'll excuse me, I have to go have some cookies...

Photo from iStock

Perfect Summer Salad

This delicious recipe came from Chef Auntie Vicki, who is not only a good cook but a loyal blog reader! I looove this salad and it's very easy to make.

All that's needed is fresh spinach, strawberries and then a few ingredients for the dressing. Be sure to shake the dressing very well and don't add to salad until serving to prevent wilting.

Spinach and Strawberry Salad Dressing:
1/2 C oil (or 1/4 C oil and 1/4 C water for less oil)
1/4 C red wine vinegar
1/4 C sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard

Honey Mustard Chicken

This recipe is Mom-tested and Mom-approved. I made it yesterday for Mother's Day and the fam all enjoyed it. I got the recipe from Chef Leah, one of my favorite people to cook with!

Since I make it from memory I don't have specific measurements, but here it is...

- Boneless, skinless chicken tenderloins
- Ritz crackers
- Honey Mustard (or Dijon, if you prefer)

1. Crush Ritz crackers into one shallow dish. Pour mustard into another.
2. Dip chicken into mustard and then into the cracker crumbs. Make sure chicken is thoroughly covered.
3. Heat a little oil in a skillet and quickly brown chicken on both sides. Place chicken in a Pam-sprayed baking dish. Brown any leftover crumbs in skillet and sprinkle over chicken in dish.
4. Bake chicken at 350 for 15-20 minutes-- maybe less, depending on how long chicken was browned for. Serve with honey mustard for dipping, if you'd like.

I don't love the picture I took with this; you'll have to trust me that it doesn't portray the dish's true tastiness!