Saturday, May 30, 2015

143.6...Chicken Breasts in Caper Cream Sauce

Awhile back, I made another amazing chicken recipe. This recipe for Chicken Breasts in Caper Cream Sauce is easy enough to make for a weeknight dinner but fancy enough to serve to company!

Chicken Breasts in Caper Cream Sauce (Serves 4)

Recipe adapted from All Recipes


4 boneless, skinless chicken breasts (pounded to 1/2" thickness)
1 tsp. lemon pepper
1 tsp. salt
1 tsp. dried dill weed
1 tsp. garlic powder
3 Tbsp. butter
3/4 cup whipping cream
2-3 Tbsp. capers, drained and rinsed


1. Season chicken breasts with lemon pepper, salt, dill weed and garlic powder.

2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Cook 2-3 minutes per side. Remove to a plate.

3. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Return chicken to skillet to finish cooking. Stir in capers. Pour sauce over chicken, and serve.

Last night after my son's basketball assessments, we went over to a friend's house for dinner. I love when other people cook for me. :) I enjoyed beef with broccoli, rice and an Asian style salad. 


My Saturday morning breakfast:

Poached egg on half a toasted English muffin topped with avocado and half a grapefruit. 

We went to my son's basketball game, followed by lunch at Sammy's Woodfired Pizza. My husband and I split my favorite salad, Chopped Chicken Salad:

As well as the Chicken Hummus Wrap:

I let him have the fries. :)

Tonight we are going to a friend's birthday party. Tomorrow we are headed to Los Angeles to celebrate my nephew's birthday. Enjoy the rest of your weekend!

Who does most of the cooking in your house?

Friday, May 29, 2015

143.6...Maple Salmon

I made the second most amazing salmon a couple of nights ago. What's the first you ask? Well, it's my Amazing Salmon of course! But this recipe for Maple Salmon is such a close second! The marinade for this salmon is so good that I had to turn it into a sauce for the salmon after it's cooked. 

Maple Salmon (Serves 4)

Recipe adapted from All Recipes 


1/2 cup maple syrup
1/4 cup soy sauce
2 cloves garlic, minced
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
4 salmon fillets 
1 Tbsp. chicken broth
1 tsp. cornstarch


1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once. 

3. Preheat oven to 400 degrees. 

4. Place the baking dish in the preheated oven, and bake salmon uncovered for 20 minutes, or until easily flaked with a fork.

5. Remove salmon to a plate and pour the marinade in a saucepan. Mix together the broth and cornstarch and add to marinade. Bring to a boil and cook until thickened. Pour over salmon.

The salmon tasted great with asparagus and it would also be good with some white or brown rice.

Thursday nights are a little tough in the dinner department. My son has basketball practice right in the middle of "dinner time" so I need something that I can throw together fast. That's usually when I pull out one of my containers of leftovers out of the freezer. Last night it was Chicken Tikka Masala. I even had leftover frozen rice. Doesn't get any easier than that. 

My breakfast this morning was the same as the last billion days. Sorry people...can't help it. It's such a satisfying combination.

After school drop off I went to a meeting, then the gym for Zumba class. I picked up some groceries for the weekend and various errands. Lunch was a Greek Salad with Chicken Kabob at Luna Grill. 

Tonight my son has summer basketball tryouts and we have dinner with friends. Happy Friday!

What is your go-to quick dinner?

Thursday, May 28, 2015

144.4...Sweet Corn with Cilantro Lime Butter

Here is the recipe for the fabulous Sweet Corn with Cilantro Lime Butter that I made over the weekend to go with my Chili Marinated Grilled Chicken Breasts with Avocado Salsa and the Cilantro Lime Rice. Just try it once...I promise it will be your go-to corn for the summer!

Sweet Corn with Cilantro Lime Butter (Serves 4)

Recipe adapted from For the Love of Cooking


1/2 stick unsalted butter, softened
1/4 cup chopped cilantro leaves, chopped finely
1/2 lime, zested and juiced
Sea salt, to taste
4 ears of corn, shucked and cleaned
Optional: cotija cheese, grated


1. In a small bowl, mix the butter, chopped cilantro, lime zest, lime juice, sea salt and cayenne pepper thoroughly. 

2. Preheat grill. (Or can bake in oven at 400 degrees for 20-25 minutes.) 

3. Coat each ear of corn with the cilantro lime butter and wrap individually in foil. Place on grill and close the lid. Cook (turning every 5 minutes) for 15-20 minutes or until kernels are tender when pierced with a knife.

4. Optional: sprinkle cottage cheese on top.

My husband was working late again last night so I did what I usually do: make salmon. I found a recipe for Maple Salmon on that I had all the ingredients for so I went with that.

So glad I did. It turned out amazing. I will share the recipe soon! To go along with the salmon and asparagus, I had a salad. Gotta get your veggies in!

Breakfast was the usual favorite:

After I dropped the kids off at school, I went to a cooking class at Great News taught by Phillis Carey. Today's class was "It's Better with Buttermilk!" You know when you buy buttermilk and only need half a cup? What the heck do you do with the rest? Now I don't have that problem because I have a bunch of new recipes using buttermilk that were fabulous!

The first plate has two different recipes on it: Savory Herb Buttermilk Scones and Shrimp and Bibb Lettuce Salad with Hearts of Palm, Cucumbers, and Avocado Buttermilk Dill Dressing:

Both were fabulous. The scone was very biscuit like and would be perfect to serve with all sorts of things! The dressing on the salad was amazing. 

The next plate also had two recipes. Oven-Fried Buttermilk Brined Chicken Breasts and Buttermilk Mashed Potatoes:

My first thoughts after trying both were "when can I make this??" The chicken tasted like fried chicken but it was baked in the oven. And who knew that putting buttermilk in mashed potatoes could be so amazing!! 

Last up was dessert. I bring to you Buttermilk Lemon Chess Pie:

I had never heard of chess pie before. It is what sugary pie dreams are made of. It reminded me of creme brûlée in pie form. Again...when can I make this????

What do you do with leftover buttermilk? 

Wednesday, May 27, 2015

144.8...Cilantro and Lime Rice

To go along with the Chili Marinated Grilled Chicken Breasts with Avocado Salsa that I made over the weekend, I whipped up some fabulous rice: Cilantro and Lime Rice. Regular rice is boring...this rice was perfect with the chicken and the Sweet Corn with Cilantro Lime Butter. If you don't like cilantro, just use flat-leaf Italian parsley instead. 

Cilantro and Lime Rice (Serves 4)

Recipe slightly adapted from For the Love of Cooking 


2 tsp. olive oil
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
1 cup long grained rice (brown or white)
2 cups of chicken broth (or water)
1 tsp. chicken bouillon granules
1 large handful of cilantro, chopped
Zest and juice of 1 lime


1. Heat the oil in a pan over medium heat. Add the onion and saute for 5-7 minutes, until soft and tender. Add the rice and garlic then cook, stirring constantly, for 1-2 minutes. Add the water and chicken bouillon granules, bring to a boil over high heat, cover and reduce the heat and simmer, until tender, about 20-25 minutes for white rice and 40-45 minutes for brown rice.

2. Remove from heat and mix with cilantro, lime zest and juice.

My husband was working late last night so I threw together a quick meal for myself. I pulled a slice of Souperior Meatloaf out of the freezer and heated that up along with leftover Mashed Potatoes and asparagus. 

Breakfast this morning was the usual.

I dropped my son off at school, took my daughter to a doctor appointment then back to the school. I went to Zumba class after that. Somewhere along the way, I decided I had to have sushi. I tried a new (to me) sushi restaurant, Ken Sushi Workshop. The reviews were pretty good so I was looking forward to trying it. 

My meal started with miso soup.

I ordered some tuna, yellowtail and salmon sushi.

I wanted a specialty roll but they had a small selection of those, each seemingly to have an ingredient in it that I didn't like (mango, cream cheese, etc.) so I opted for one that was safe: Double Double Roll (spicy tuna inside and seared tuna on top).

While it was good, it wasn't anything special. I guess I'm in the minority but I wasn't wowed but Ken Sushi Workshop. Prices were high and I wasn't impressed with the sushi menu. The fish was fresh and the service was great though. I will have to get my sushi fix somewhere else next time.

What would be your ideal sushi roll?

Tuesday, May 26, 2015

145.6...Chili Marinated Grilled Chicken Breasts with Avocado Salsa

Looking for some grilling ideas for this summer? I have the perfect grilled chicken recipe for you. The marinade is fabulous but what really makes it is the the avocado salsa! I served the chicken this past Saturday along with Cilantro Lime Rice and Sweet Corn with Cilantro Lime Butter.

Chili Marinated Grilled Chicken Breasts with Avocado Salsa (Serves 4)
Recipe from Phillis Carey


4 boneless, skinless chicken breasts
Salt and pepper to taste
1 serrano chili, minced
1 clove garlic, minced 
1 tsp. chili powder
3 Tbsp. fresh lime juice
4 Tbsp. vegetable oil

1 avocado
1 plum tomato, seeded and diced
2 Tbsp. minced red onion
2 Tbsp. fresh lime juice
1 Tbsp. pickled jalapeños
1 tsp. vegetable oil
Salt to taste


1. Trim chicken and pound to an even 1/2-inch thickness. Season chicken to taste with salt and pepper and place in a flat baking dish. In a small bowl, combine the chili, garlic, chili powder, lime juice and oil. Pour over the chicken, turning to coat. Let stand for 30 minutes or cover and refrigerate for 2 to 3 hours. 

2. Halve, pit and peel the avocado. Dice the avocado and place in a strainer; rinse lightly with cold water that touches all sides of the avocado. Toss avocado with tomatoes, onion, pickled jalapeños, lime juice, oil and salt to taste. Serve immediately or cover and refrigerate up to 4 hours. 

3. Remove chicken from marinade and grill for 3 to 5 minutes per side or until cooked through. Serve chicken topped with Avocado Salsa. 

Printable Recipe

Turns out, all of it tasted great as leftovers! I had everything for lunch on Sunday and was quite pleased with my meal.

Sunday night we went with a bunch of friends to the Rolling Stones concert at Petco Park! We stopped first at Soleil@k for dinner. We shared an order of Buffalo Wings:

 Pretty good but not as good as the ones Alicia and I make!

Next up were the Cheese Steak Fries with Dijon Aioli and Green Onion:

Pretty good! This was followed by fish tacos that somewhere did not get photographed. Oh, I know why…the service was Incredibly slow there and we were in a hurry to leave so I scarfed them down as soon as they arrived. They were average anyway.

We walked over to Petco Park for the Stones concert. A great time was had by all!

I definitely went to bed WAY past my bedtime that night (morning). Ugh.

Coffee and my favorite breakfast were in order for my Memorial Day yesterday.

 I was the laziest person yesterday. I did nothing basically but make sure my family ate breakfast, lunch and dinner. My lunch was pretty amazing though:

I cut up leftover Chili Marinated Chicken and threw it in a salad along with leftover avocado salsa, a hardboiled egg, cucumbers, red onions and Girard’s Light Champagne Vinaigrette. 

Dinner was leftover Lasagna Bolognese and a Caesar salad. 

Thank goodness for leftovers. Sometimes at least. 

Breakfast today:

 I took the kids to school then went to Cardio Strength class. I was feeling a bit sluggish but powered through anyway. I felt much better afterwards!

I ran errands and stopped for lunch at Subway.

Turkey and avocado on wheat with lots of buffalo sauce. :)

*Apologies on the weird cropping of the photos...issues with the blog tonight. :(

Did you host/attend any Memorial Day Weekend barbecues?

Sunday, May 24, 2015

145.0...Lasagna Bolognese

I’ve been on a cooking spree the last day or so. Friday night, I whipped up an amazing lasagna for dinner. It was pure comfort food perfection. I did serve it with leftover asparagus and Roasted Brussels Spouts just to make it seem a bit healthier. :)

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Lasagna Bolognese (Serves 8)

Recipe adapted from Better Homes and Gardens, February 2014


1 lb. ground beef

2/3 cup finely chopped onion

5 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes, undrained

1 (15 oz.) can tomato sauce

1/4 tsp. crushed red pepper

1 tsp. dried oregano

12 dried lasagna noodles

1 (15 oz.) container whole milk ricotta cheese

1 egg

1/2 cup grated Parmigiano-Reggiano cheese

1/3 cup milk

1/4 cup coarsely chopped flat-leaf Italian parsley 

1/4 cup coarsely chopped fresh basil

6 oz. shredded mozzarella cheese


1. For sauce, in a large Dutch oven cook beef, onion, and garlic over medium heat until beef is browned; drain fat. Stir in undrained tomatoes, tomato sauce, 3/4 tsp. salt, crushed red pepper and oregano. Bring to a boil, reduce heat. Simmer, covered 30 minutes, stirring occasionally. Uncover; cook 15 minutes more. (Sauce can be made up to 3 days ahead.)

2. Meanwhile, cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.

3. Preheat oven to 375 degrees. For filling, in a medium bowl whisk together ricotta, egg, 1/4 cup of the Parmigiano-Reggiano, milk, parsley, basil, and 1/4 tsp. salt until well combined. Set aside. 

4. Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with one-fourth of the filling. Top with one-fourth of the sauce. Repeat layers. Sprinkle top with shredded mozzarella and remaining Parmigiano-Reggiano. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil. 

5. Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Let stand at least 20 minutes before serving.

Printable Recipe 

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Breakfast yesterday morning was the usual:

IMG 2546

I took my kids for haircuts then to my daughter’s tennis lesson at our club. While I waited, I enjoyed a Chicken Chopped Salad.

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Once we got home, I started prepping for a barbecue with Joe and Alicia and their kids. The meal started with My Favorite Guacamole

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Then it was grilling time! On the menu: 

IMG 2556

Chili Marinated Grilled Chicken Breasts with Avocado Salsa, Cilantro and Lime Rice and Sweet Corn with Cilantro Lime Butter. Everything was great…I’d definitely make everything again. All recipes coming! 

Guess what I had for breakfast this morning??

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What are your Memorial Day Weekend plans?

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