Clean Eating: Grilled Balsamic Chicken

Last night I decided to make one of my feel-good, quick and easy, go-to recipes: grilled balsamic chicken. I know I tend to say every recipe is easy--but that's just how I roll! This is seriously my "lazy meal" and I just love knowing that I'm putting healthy ingredients into my family's tummies! Em (my picky toddler) isn't a huge fan of the balsamic veggie melody, but she's been known to eat an entire chicken breast with ketchup and diced mozzarella cubes--however you take it, this is sure to be a family favorite! Enjoy!

GRILLED BALSAMIC CHICKEN

Prep Time: 10 minutes, Cook Time: 20 minutes (depending on chicken breast size)

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INGREDIENTS: 

chicken breasts for grilling

dried oregano

course salt & pepper to taste

olive oil

balsamic vinegar

handful of cherry tomatoes

1/2 red onion

1/4 cup cilantro, chopped

ball of mozzarella 

brown rice, cooked

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DIRECTIONS:

1. Prepare your chicken breasts by lightly rubbing them with olive oil, then season with salt, pepper, & oregano.

2. Pop those babies on the grill! 

3. While the chicken is cooking, start making your balsamic melody. Dice the tomatoes, red onion, cilantro, and ball of mozzarella. 

4. In a bowl, combine the tomatoes, red onion, & cilantro, and season with salt & pepper to taste. Then add a 1:1 ratio of EVOO and balsamic vinegar. How much you add is really up to you. I add just enough to moisten the veggies--you don't want a balsamic soup!

5. When the chicken is done, go a head and throw the mozzarella into your melody.

6. Layer your plate with the brown rice on the bottom, the chicken, then top it with your veggies!

Enjoy!

xoxo,

CHRISTINA

Steak. It's what's for dinner!

So yesterday was a fantastic day-- my new Le Creuset grill pan came in the mail! I know that doesn't sound very exciting, but I was absolutely thrilled! It came just in time for dinner, so of course, I had to grill some steaks!

Let's talk about the pan before we talk about the steaks. On Facebook and Instagram (@christinaandemmablog) I got a lot of questions on How do you make steak in a pan? and How can I use my Le Creuset to grill food? Let me start by saying, not all pans are created equally. Le Creuset makes two types of enameled cast iron; one with a light sand interior, found in french ovens and braisers, and one with a black satin enamel, found on skillets and grill pans. The black satin enamel-- and more specifically, the design of this grill pan-- allows me to cook with the high surface temperature needed to grill food. Now that doesn't mean you can crank up your stove to high heat and begin cooking. Not only can that damage the enamel, but your food will stick like crazy! I never go above a medium heat when using any type of Le Creuset product. The trick is to heat the pan long enough so that it heats through. Then, because cast iron retains heat so well, you can turn the heat down and begin your cooking! 

Now, the steak! In my house, there are a handful of absolute, nonnegotiable essentials when grilling a steak: salt & pepper, garlic, parsley, rosemary, and lemon. Say what? It's actually really good-- hear me out! Salt, pepper, garlic, and rosemary for the cooking of the steak; and salt, garlic, parsley, and lemon for dressing your board. Check out the recipe below, and enjoy!

CAST-IRON GRILLED STEAK

Prep Time: 10 minutes, Cook Time: 8 minutes per steak

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INGREDIENTS: 

steaks for grilling

salt & pepper to taste

olive oil

an herb bouquet of rosemary

2 cloves garlic, 1 halved & the other minced

1 lemon

1 tablespoon butter [more or less]

1/4 cup parsley, chopped

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DIRECTIONS:

1. Prepare your cast-iron grill pan by heating it over medium heat.

2. Season raw steak (patted dry & at room-temperature) with salt & pepper on both sides. Then, brush lightly with olive oil.

3. Dress your board. To do this, drizzle some olive oil, salt, minced garlic, parsley, and the juice from one lemon onto your cutting board. Mix it around, and set it aside. This is where you will place your steaks to rest after they are done cooking.

4. When your pan is heated through, brush it lightly with olive oil, and hold steak upright with the fatty edge on the grill. Sear the fat until it is crispy, then lay the steak down flat and press it lightly against the bars. Cook for two minutes.

5. After two minutes, flip the steak to the other side (making sure it's in the same direction), and cook for two minutes. While the steak is cooking, take one of the halved garlic cloves and rub it against the top of the steak. Then, using your rosemary bouquet, mop up the fat from the pan and pat it on top of the steak.

6. After two minutes, flip your steak and rotate it 90 degrees (this will give it classic cross marks), and cook for two minutes. While the steak is cooking, take one of the halved garlic cloves and rub it against the top of the steak. Then, using your rosemary bouquet, mop up the fat from the pan and pat it on top of the steak.

7. After two minutes, flip your steak (making sure it's in the same direction), and cook for two minutes. While the steak is cooking,take one of the halved garlic cloves and rub it against the top of the steak. Then, using your rosemary bouquet, mop up the fat from the pan and pat it on top of the steak.

8. When your steak is done, remove it from the grill and place it onto your dressed cutting board. Rub it around on both sides with some butter, and let sit for about a minute or two before you cut into it. Enjoy!

xoxo,

CHRISTINA

Ghormeh Sabzi

I'm taking it back to my roots for this dinner recipe with a traditional Persian dish called Ghormeh Sabzi (basically a lamb or beef stew with herbs). Yes, it's green. Very green. It also kind of looks like something that would come out of my toddler-- BUT, it's pretty darn delicious! & healthy! There are multiple ways to make this dish, and no two are exactly alike. Many of the traditional ingredients are hard to find unless you live in a town with a Middle Eastern store. Because of this, I've tweaked the recipe so that it's 'American supermarket friendly'! Enjoy!

SAUTEED ONION & TURMERIC

STEW BEFORE 1 HOUR SIMMER

SAUTEING HERBS & GARLIC

GHORMEH SABZI

Prep Time: 20 minutes, Cook Time: 2 hr 30 min, Servings: 4-6

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INGREDIENTS:

2 lbs boneless lamb stewing meat or beef stewing meat, cut into 1" cubes

1 onion, finely chopped

1/3 cup oil

1 teaspoon turmeric

1 1/2 cups water

1/3 cup freshly squeezed lemon juice (about 2 lemons)

3/4 cup canned kidney beans

salt & pepper to taste

1 1/2 cups fresh spinach, stemmed and coarsely chopped

1/2 cup fresh parsley, stemmed and coarsely chopped

1/2 cup green onions, finely chopped

1/4 cup fresh dill, stemmed and coarsely chopped

1/4 cup fresh cilantro, stemmed and coarsely chopped

2 cloves garlic, minced

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DIRECTIONS:

1. Heat half of the oil in a large, high-walled pan over medium heat, and saute onions until golden.

2. Add turmeric and saute for about 2 more minutes.

3. Increase heat, and saute meat cubes until they brown.

4. Reduce heat, and add water, kidney beans, and salt & pepper to taste. 

5. Cover and gently simmer for 1 hour, or until the meat is tender. 

6. With about 10 minutes left in your simmer, heat a separate pan with remaining oil over medium heat, and saute spinach, parsley, green onions, dill, cilantro, and garlic, until the herbs are just wilted and are aromatic. Be careful not to burn your herbs! 

7. Add the sauteed herbs to your meat simmer along with the lemon juice. Cover and simmer for an additional 15 minutes. 

8. Serve over basmati rice, and enjoy! 

xoxo,

CHRISTINA

Brazilian Coconut Shrimp Stew

Oi gente! Brazilians definitely have a flair for bold, fresh cuisine, and today I'm going to share with you one of my favorites! In Brasil they call it Moqueca-- but we'll just call it a Coconut Shrimp Stew. The word 'stew' is usually used to describe a dish that is hearty and comforting, made in cold weather. While this is every bit as hearty and comforting, it's also light and summery. It's fresh ingredients will have you leaving the table fully satisfied, and not the least bit guilty for indulging in that second serving! Enjoy!

BRAZILIAN COCONUT SHRIMP STEW

Prep Time: 30 minutes, Cook Time: 30 minutes, Servings: 4

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INGREDIENTS:

1 1/2 lbs raw shrimp, peeled and devined
2 cloves garlic, minced
1 lemon, juiced
salt & pepper to taste
2 tablespoons olive oil
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large tomato, deseeded and chopped
1/4 cup cilantro, finely chopped
1/4 cup lite coconut milk
1/2 cup tomato sauce

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DIRECTIONS:

1. Marinate raw shrimp in garlic, lemon juice, and salt & pepper for about 30 minutes.
2. Heat the olive oil in a large skillet over medium-high heat, add onions and saute until they are soft and translucent.
3. Add shrimp (saving the juice from the marinade in the bowl), and saute until light pink.
4. Add the green and red bell peppers, and saute until they begin to soften.
5. Add the tomatoes, and saute until they begin to soften.
6. Add the cilantro, and saute until it begins to sweat.
7. Add the tomato sauce and juice from the marinade. Bring to a boil.
8. Add the coconut milk, then reduce and simmer until all of the flavors are combined.
9. Serve over rice and enjoy!

xoxo,
CHRISTINA

Not your mama's stroganoff...

Forget everything you think you know about stroganoff. This is not your mama's stroganoff! This is French Onion Stroganoff, and it is delicious! It's made with tender round steak, red wine, savory thyme, and Gruyere cheese. I'm not sure if it's the rich flavor or the fact that it's basically a one-pot-meal that has made me fall in love with this twisted french classic. My sweet, sweet man thought I picked this up at a local restaurant and tried to pass it off as my own! & my adorable toddler? Let's just say she ate so well that we made cookies after dinner! Try it-- you won't regret it! Enjoy!

FRENCH ONION STROGANOFF

Prep Time: 10 minutes, Cook Time: 50 minutes, Servings: 4

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INGREDIENTS:

1/4 cup & 1 tablespoon unsalted butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
1 sprig fresh thyme
8 oz mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
salt & pepper to taste
all-purpose flour
1/4 cup red wine
1 1/2 cups beef broth
1/2 tablespoon worcestershire sauce
3 cups egg noodles
2/3 cup sour cream
2 cups gruyere cheese, shredded

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DIRECTIONS:

1. Melt 1/4 cup butter in a high-walled, heavy-bottom pan over medium heat. I like to use a cast iron skillet. They hold heat very well, and evenly, and are also broiler safe. Add the garlic, onions, bay leaf, spring of thyme, and a sprinkle of salt and pepper, and cook until onions are soft and nearly caramelized.
2. Add in mushrooms and remaining tablespoon of butter, and saute until the mushrooms are soft and slightly browned and the onions have caramelized. Discard the bay leaf and thyme, and remove the onions and mushrooms to a bowl.
3. Heat olive oil over medium-high heat, and sprinkle steak with salt, pepper, and flour. Saute until browned. Remove the steak and place it in the bowl with the onions and mushrooms.
4. Deglaze the pan with the red wine. Add beef broth and worcestershire sauce, and bring to a low simmer. Add back in the steak, mushrooms, and onions. Cover and let simmer until the broth reduces slightly and the steak is cooked through. Be careful not to over cook the steak. 
5. As you wait for the broth to reduce, cook the egg noodles according to the package instructions, drain, and set aside.
6. Remove your skillet from the heat and add the sour cream, stirring well, then mix in the egg noodles.
7. Top with gruyere cheese and place it under the broiler until the cheese is bubbly and melted. If you have a pan similar to mine, it can go straight from the stove top to the broiler safely. If you do not have a broiler-safe pan, leave the pan on the burner over medium-low heat, cover, and let sit until the cheese is melted. 
8. Garnish with roughly chopped parsley and serve!

xoxo,
CHRISTINA

Chicken Piccata & Pasta in a Lemon Caper Sauce

This meal truly speaks for itself. Fancy and uncomplicated, rich and filling. The fact that it takes about half an hour from skillet to table is a major plus for me! Definitely one of my personal favorites! Enjoy!

"You don't have to cook fancy or complicated masterpieces-- just good food from fresh ingredients."

- Julia Child

CHICKEN PICCATA & PASTA IN A LEMON CAPER SAUCE

Prep Time: 15 minutes, Cook Time: 30 minutes, Servings: 4

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INGREDIENTS:

4 boneless chicken breasts, pounded thin

1/2 all-purpose flour, seasoned with salt & pepper to taste

5 tablespoons olive oil

4 tablespoonS butter

2 cloves garlic, minced

2 tablespoons capers, drained & rinsed

1/2 dry white wine

1 cup chicken broth

4 tablespoons freshly squeeze lemon juice (about 1 lemon)

2 tablespoons fresh parsley, chopped

Cooked pasta

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DIRECTIONS:

1. Dredge both sides of the chicken in seasoned flour, and shake off the excess. 

2. Melt 2 tablespoons of butter with olive oil in a large skillet over medium-high heat.

3. Place chicken breasts in the hot oil and butter, and fry until both sides are golden brown and the chicken is cooked through, about 5 minutes for each side. Transfer chicken breasts to a plate.

4. Add remaining butter, garlic, and capers to the skillet. Saute for about 30 seconds. Then, add lemon juice, white wine, and chicken broth. Bring to a boil while scraping off the fond (brown bits from the bottom of the skillet). 

5. Return chicken breasts to the skillet and cook for an additional 5 minutes, until the sauce is slightly reduced. 

6. Transfer the chicken breasts to a large serving platter, and pour about half of the sauce onto the chicken. Sprinkle with chopped parsley.

7. Toss cooked pasta in the remaining sauce, and serve immediately.

xoxo,

CHRISTINA

Light Lasagna Soup

Light Lasagna Soup is a family favorite. It's one of those meals that I can put on the table and no one complains. Hearty enough for Dad, tasty enough for Emma, and healthy enough for Mom. Made with turkey sausage and delicious vegetables, I can feel good about serving this to my family. I also like to offer some homemade rosemary bread along with the soup to soak up all the yummy juices! This is definitely a winner in our house! Enjoy!

LIGHT LASAGNA SOUP

Prep Time: 5 minutes, Cook Time: 1 hours, Servings: 4

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INGREDIENTS:

2 teaspoons olive oil
1lb Italian turkey sausage, casings removed
1 yellow oinion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 32oz container chicken broth
1 15oz can tomato sauce
1 14oz can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 whole-wheat lasagna noodles, broken
1/2 cup fresh basil, chopped
3 tablespoons parmesan cheese
1/2 mozzarella cheese

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DIRECTIONS:

1. Heat olive oil in a large french oven or saucepot.
2. Add sausage, onion, bell pepper, and garlic. Cook over medium-high heat until the sausage is crumbled and brown.
3. Add broth, tomato sauce, petite diced tomatoes, salt, and crushed red pepper flakes. Bring to a boil, then reduce and simmer for about 20 minutes.
4. Add broken noodles. Bring to a boil, then reduce heat and simmer until noodles are tender and the soup is thickened slightly.
5. Remove from heat. Stir in parmesean cheese, mozzarella cheese, and basil.

xoxo,
CHRISTINA

Thai Chicken Breasts

...because some nights you just don't feel like driving around looking for a decent Thai restaurant...

...& because sometimes, as much as I love her, eating out with a toddler is more work than it's worth! Enjoy!

THAI CHICKEN BREASTS

Prep Time: 10 minutes, Cook Time: 25 minutes, Servings: 4

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INGREDIENTS:

2 1/2 tablespoons fresh ginger root, grated
2 tablespoons garlic, minced
1/8 teaspoon crushed red pepper flakes
4 thin chicken breasts, boneless & skinless, cut into 1" pieces
1/2 cup all-purpose flour, seasoned to taste with salt & pepper
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 cup sugar snap peas, mange tout, trimmed & shredded diagonally

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DIRECTIONS:

1. Combine ginger root, garlic, and crushed red pepper flakes in a small prep bowl and set aside.
2. Lightly coat chicken pieces in the seasoned flour.
3. Heat olive oil in a wok or large skillet.
4. Saute chicken until browned on both sides and cooked through.
5. Remove chicken from the pan. Cover to keep warm.
6. Add the 'ginger-garlic-crushed red pepper flakes' mixture to the pan and saute until lightly browned.
7. Add soy sauce, brown sugar, and white wine vinegar.
8. Bring the mixture to a boil. Then, reduce and simmer until the sauce thickens, stirring frequently.
9. Pour sauce over chicken pieces and keep warm until ready to serve.
10. Just prior to serving, sprinkle the chicken with shredded snap peas.

xoxo,
CHRISTINA

Homemade Barbacoa

Mmmm, Barbacoa... So tasty, and so difficult to find pre-made-- unless you go to Chipotle, of course. No worries, I can teach you how to make your own! It's ridiculously easy. I like to serve it in soft shells with cilantro and lime rice, black beans, sour cream, cheese, and a variety of salsas. Kind of like an improved 'Taco Tuesday'! Oh, and did I mention that it's a slow-cooker recipe?! Hallelujah! If you're as busy as I am, I know you'll appreciate that!  Enjoy!

HOMEMADE BARBACOA

Prep Time: 15 minutes, Cook Time: 4 hours, Servings: 4

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INGREDIENTS:

3-4lb chuck roast, fat trimmed & cut into 2" pieces
4 cloves garlic, minced
1 white onion, chopped
2-3 canned chipotles in adobo sauce, chopped
1/4 cup lime juice, freshly squeezed
2 tablespoons apple cider vinegar
3 bay leaves
1 tablespoon ground cumin
1 tablespoon oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/2 cup beef broth
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DIRECTIONS:

1. In a large bowl, combine all ingredients except for the meat, and mix well.
2. Add the meat and toss well with your hands.
3. Pour the entire mixture into a lightly oiled slow-cooker.
4. Cook on HIGH for 3-4 hours.
5. When it's done, shred it with two forks and serve as you like!

xoxo,
CHRISTINA