Grilled Seafood Enchiladas

This recipe combines my love for authentic Mexican food, grilling, and fresh seafood. A perfect dish to cook on a warm summer evening, with a margarita in hand. I make them with grilled shrimp and white fish, monterey jack cheese, and a tomatillo green sauce, which is light and fresh tasting, with a delicious complex spiciness. They are assembled and then baked, then topped with Mexican crema, crumbly cotija cheese, fresh cilantro, and thinly sliced red onion. Super bright and flavorful, serve with black beans and white rice for a taste of Baja in your own backyard. 

Ingredients: (serves 4-6)

3/4 lb. raw shrimp, peeled and deveined 

3/4 lb. firm white fish (I used sea bass) 

corn tortillas 

1 cup shredded monterey jack cheese

1/4 cup Mexican crema

1/4 cup cotija cheese

1/4 cup chopped fresh cilantro

1/2 of a small red onion, thinly sliced 

Verde Sauce:

2 lbs tomatillos, husks removed

3 - 6 serrano peppers, depending how spicy your like, stems removed

1/2 white onion, roughly chopped

3 cloves garlic, skin removed 

Begin by making the verde sauce: 

Place the husked tomatillos and the peppers in a pot of water and bring to a boil (I use 5 peppers). Cook until the color of the tomatillos turn from a bright green to a dull green color, 5 - 10 minutes. Drain the tomatillos and peppers and place in a blender. Add the onion, garlic cloves, and a large pinch of salt, and puree until combined. Add water if necessary to get a saucy consistency. Taste and add more salt if necessary. It should be very spicy, but the heat will subside once cooked with the other ingredients. Store the sauce in the fridge, until ready to use. 

Soak wooden skewers in a bowl of water for 30 minutes (to prevent them from catching fire on the grill) 

Now light your grill, and prep the seafood.

Pat the shrimp and fish dry with paper towel. Brush with olive oil and season generously with salt and pepper. Once the skewers are done soaking, place the shrimp on the skewers, threading the skewer through the head and tail of each shrimp.

When the grill is ready, place the seafood in the center over the hottest part of the coals. Stand by with tongs, the shrimp cook very fast! 

After 3 minutes, flip the shrimp. Cook 2 more minutes, then remove from the grill. 

Carefully, using a wide spatula, come at the fish from the side following the direction of the grill grates, and lift slightly, checking for doneness. If the fish easily detaches from the grill then it is ready to be flipped. If not, leave it alone and check again in another couple minutes. After flipping the fish, cook for a few more minutes (the second side goes much quicker) then remove.

Now place the tortillas on the grill, and cook on each side for about 1 minute, until hot and slightly charred.  

Place the tomatillo sauce in a pot on the stove and bring to a simmer.

Chop the fish and shrimp into chunks.

Pour a little verde sauce in the bottom of a baking dish.

Take a tortilla and place into the sauce, then top with a couple pieces of fish and shrimp. Sprinkle on some jack cheese, roll and seal tightly. Place seam side down into the baking dish. Repeat with all your ingredients until you have filled your baking dish. Pour the remaining sauce over the top of the enchiladas and bake at 400 degrees for 20 minutes.

Remove the enchiladas, and drizzle on the crema, then sprinkle on the cotija cheese, chopped cilantro, and red onion.   

Chicken Stew with Corn, Carrots and Peas

Nothing is cozier in winter time than homemade chicken stew. This recipe is a bit thicker than a traditional chicken soup, and has a touch of cream, making it rich, hearty, and delicious. I get excited for a rainy day, which is way too rare here in southern california, because curling up with a big bowl of this is absolute heaven : ) 

Ingredients: (serves 6) 

6 cups low sodium chicken stock 

1 chicken bouillon cube

2 springs each fresh rosemary and thyme (optional)

3 garlic cloves 

3 cups shredded cooked chicken 

*store-bought rotisserie chicken works great for this. If you're cooking the chicken yourself, use chicken with the bone on, and reserve the bones for the broth. The bones keep the chicken moist and adds great flavor. 

5 tablespoons butter

1/3 cup flour

2 onions, roughly chopped

3 large carrots, peeled and chopped

2 cobs of fresh white corn, or 1 cup frozen corn 

1 cup frozen peas

1/4 cup half-and-half or heavy cream 

1/4 cup fresh chopped parsley 

Shred the meat from the chicken into bite-size pieces. Reserve the bones, and place in a pan. To the pan add the chicken stock, the bouillon cube, the rosemary and thyme, and the garlic cloves. Bring to a simmer, and keep simmering on the stove. (Short cut - simply add chicken stock to the pan by itself. The other goodies are just added flavor but not necessary) 

Meanwhile, chop the onions and the carrots. If using fresh corn, remove the husk and the silk, and cut the kernels off the cob. Set aside. 

Heat a dutch oven or large pot to medium-low and add the butter. Once melted, add the onions and carrots, a pinch of salt and pepper, and cook stirring occasionally for 10 minutes. Now add the flour. Cook, stirring, for couple minutes, until the flour cooks into the excess butter and turns a blonde color. Now place a colander over the dutch oven and slowly pour in the simmering chicken stock, stirring to incorporate the stock into the butter/flour mixture as you pour (this helps the broth thicken and create a smooth consistency). Discard the garlic, herbs, and chicken bones. 

Let the stew simmer for 20 - 30 minutes. Now add the chicken, corn, peas, cream, and parsley. Cook for 5- 10 more minutes, until thickened. Taste for salt and pepper, and add if necessary. 

Chicken Piccata

 I love love love chicken piccata. This recipe is great because everything is done in the same pan, and you really can't go wrong with lemons and capers - the combination is just bursting with flavor. As most cooks know, measurements mainly consist of  "a little bit of this" and "a dash of that", but this is the one exception where I always measure exactly, and it comes out perfect every time. Of course, though, the key with cooking is to taste as you go, and adjust as neccesarry to your own liking. I like to serve it with mashed potatoes and veggies, but it would also be great over pasta. 

Ingredients: (serves 4) 

2 large or 4 small boneless, skinless chicken breasts 

1/2 cup flour 

salt and pepper

1 cup chicken stock

2/3 cup fresh lemon juice 

1/4 cup capers, rinsed 

4 tablespoons butter

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 lemon, thinly sliced for garnish (optional)

Begin by prepping the sauce and chicken:

Place the chicken stock, lemon juice, and rinsed capers into a glass measuring cup or bowl. Set aside.

Place the chicken breasts in between 2 pieces of wax paper. Using a meat mallet or rolling pin, pound out the chicken breasts to 1/4 inch thickness. If you're using 2 large breasts, cut them in half after pounding so you now have 4 portions. 

Put the flour into a dish, season with salt and pepper, and dredge the chicken breasts into the flour, evenly coating both sides. 

Heat a frying pan over medium heat, and add 1 tablespoon oil and 1 tablespoon butter. When the oil begins to ripple, take 2 pieces of chicken, shake off any excess flour, and add to the pan.

Cook for about 3 minutes, then flip and cook an addition 2 - 3 minutes. Remove from the pan and set aside on a plate. Add another tablespoon each of oil and butter, then repeat the process with the remaining 2 chicken breasts, removing onto the plate with the first 2 pieces. 

Now, take the sauce mixture and pour directly into the same pan you used for the chicken. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Using a wooden spoon, scrape up any brown bits in the bottom of the pan (these are full of flavor and add great depth to a sauce). Simmer the sauce for about 5 - 10 minutes until reduced and slightly thickened. Now add the chicken back into the sauce, and continue to simmer for another 5 - 10 minutes. The chicken will finish cooking in the sauce, and the flour from the chicken will aid in further thickening the sauce. 

*I cooked my chicken just in olive oil, no butter, to make it healthier, and therefore my sauce pictured was on the thinner side (the combination of butter and flour help to thicken sauces). If you like a thicker sauce, cook the chicken in both butter and oil as directed, and simmer longer. The longer it simmers, the more water is evaporated, causing the sauce to reduce and thicken. 

Taste the sauce, and add salt and pepper if necessary. The sauce should taste tart, but the butter you add at the end will cut some of the tartness. Depending on your palate, add more chicken stock or lemon juice if you wish until you get your desired flavor and consistency. When the sauce is to your liking, remove the chicken from the sauce and place on a serving platter or onto plates. Take the pan off the heat and whisk the remaining 2 tablespoons of butter into the sauce. 

Garnish with the parsley and sliced lemons. 

I like to serve the chicken with red-skinned garlic mashed potatoes. Enjoy!

Turkey Meatballs in Spicy Marinara

Italian food embodies what I love most - fresh ingredients, rustic simplicity, and great flavor. This meatball recipe is a healthy spin on the classic, made with lean ground turkey, and broiled in the oven instead of fried. These are anything but boring health food... they're loaded with onion, garlic, shredded carrots, and freshly grated parmesan cheese. You finish them off in a super simple homemade marinara sauce, then serve them as an appetizer or on top of your favorite pasta. Garnish them with some fresh basil or parsley, and of course, a sprinkle of parmesan never hurt anything. Don't forget the red vino : ) enjoy! 

Ingredients: 

1 lb. ground turkey 

2 medium onions

6 cloves garlic

1 large carrot 

1/3 cup freshly grated parmesan cheese, plus more for garnish 

*Use parmigiano reggiano if you can, and freshly grating it is a must. It really does make a huge difference 

1 slice of whole wheat bread, crust cut off, and pulsed into crumbs, or 1/4 cup dried bread crumbs

1 egg, lightly beaten

2 tablespoons fresh chopped parsley 

1 (28-ounce) can whole peeled tomatoes in puree 

3 tablespoons tomato paste

1 small bunch basil leaves, 1/2 torn for the sauce, 1/2 sliced for garnish 

salt, pepper, sugar, and red pepper flakes 

Preheat your oven to 400 degrees, and spray a baking sheet with nonstick cooking spray.

Prep all your veggies: Finely dice up 2 medium onions. Place 1/2 cup of the onions into a large bowl for the meatballs. Leave the rest aside for the sauce.

Mince up all the garlic cloves. Add 1 tablespoon into the bowl with the onions. Leave the rest aside for the sauce.

Peel and shred the carrot. Add 1/2 cup to the bowl. If there is any left over, keep for the sauce.

Add the ground turkey into the bowl. Add 1/3 cup freshly grated parmesan cheese, the breadcrumbs, the egg, the parsley, 1/2 teaspoon salt, and freshly cracked pepper. Using a fork, gently mix everything together until it's just combined. Do not overwork the meat or it will become tough.

Form the meat into balls, and place on the prepared baking sheet. Bake for 20 minutes until slightly golden brown. 

 Meanwhile, begin the sauce. Add some olive oil into a pan over medium heat. Once hot, Add the remaining chopped onion and any leftover shredded carrot. Season with some salt and a big pinch of red pepper flakes. Sauté until softened and translucent, about 8 minutes. Add the garlic and cook a minute more. Using your hands, break up the whole peeled tomatoes, and add into the sauce along with the tomato puree and tomato paste. Season with a teaspoon of sugar and throw in some torn basil leaves. Let simmer for 15 minutes. Taste for seasoning, and adjust if necessary. 

Now add the meatballs into the sauce. Cover with a lid, and allow to finish cooking in the sauce for about 10 minutes. 

If serving with pasta, you'll want to get your noodles cooking at this point. Bring a large pot of water to a boil, and season generously with salt. Add the pasta and cook until al dente. 

Spoon the sauce over your cooked pasta, top with a few meatballs, and garnish with a sprinkling of parmesan and fresh basil or parsley. Buon appetito! 

Shrimp Scampi with Pasta

Shrimp scampi can be a super simple dish, but sometimes I feel it's just lacking flavor, or is drenched in excess oil and butter. I've been working on getting this dish just right - fresh, light, and bright with flavor of lemon and garlic. Finallllly... this is it. The shrimp is marinated in lots of garlic, red pepper flakes for a little kick, lemon zest and juice, and olive oil, then sautéed. The key to this recipe is making your own shrimp stock (which is easier than you can ever imagine). The shrimp stock is combined with lemon juice and starchy pasta water to make the bulk of the sauce. It's finished off with a little butter, fresh parsley, and the pasta of your choice. I like to serve it with my California garden salad (recipe below) and garlic bread. 

Ingredients: (serves 4)

1 lb. shrimp, with shells attached 

5 tablespoons olive oil

6 cloves garlic, minced or pressed

1 teaspoon red pepper flakes 

2 lemons  

1/4 of an onion 

3/4 lb. pasta (I like to use angel hair or thin spaghetti) 

2 tablespoons butter 

1/4 cup fresh chopped parsley 

 My mom's meyer lemon plant has been looking stunning. There's no better inspiration than something beautiful growing right in your backyard.

Begin by making the shrimp stock. Remove the shells and tails from the shrimp, and place in a small pan with 1/4 of an onion. Devein the shrimp and set aside in a medium bowl. Now fill the pan with the shrimp shells and onion with just enough water to cover everything. Set on the stove and bring the water to a boil. Reduce the heat and let simmer for 20 minutes. Once done, drain the liquid into a bowl and set aside, reserving for the sauce. Discard the shells and onion. 

Now marinate the shrimp. Add the olive oil, garlic, red pepper flakes, and the juice and zest of 1 of the lemons to the bowl with the shrimp. Season with salt and fresh cracked pepper, and toss to coat. Set aside.

Fill a large pot with water for the pasta. Bring to a boil, then season generously with salt. Add the pasta and cook a couple minutes shy of the directions on the package (the noodles will continue to cook at the end when added to the sauce). When done cooking, drain the pasta and reserve 1/2 cup of the pasta water.

Meanwhile, start cooking the shrimp and making the sauce. Heat a sauté pan over medium high. Once hot, using a slotted spoon or tongs, take the shrimp out of the marinade and add to the pan. Cook for about 3 minutes, turning once, until the shrimp turns light pink. Do not overcook! Remove the shrimp from the pan and set aside on a plate, tented loosely with foil. 

Pour the reserved marinade into the pan that you cooked the shrimp in, and cook for a few minutes. Now add 1 cup of the shrimp stock, 1/2 cup of the pasta water, and the juice of the remaining lemon. Bring to a boil, then reduce to a simmer. Simmer for about 5 minutes until slightly reduced. Take the pan off the heat and whisk in the butter. Add the parsley and taste for seasoning. Add the pasta and the shrimp into the pan and place back on the stove over low heat. Toss everything together for a couple minutes, allowing the pasta and shrimp to reheat and absorb all the flavors. Serve with the remaining parsley and freshly grated parmesan cheese. 

Now that's a Sunday dinner on a sunny winter's day in southern California : ) 

Chocolate Cupcakes with Banana-Cream Cheese Filling

I first made these cupcakes as an experimental birthday treat for my roommate Hillary, and now they've become a birthday present staple. I made them for my best friend Tiffany on her birthday, and currently have a batch in the oven for my friend Kristine. The recipe came about as I was stuck babysitting all day and wanted to kill some time. Sooo... what better to do than bake... kids are happy, I'm happy. These cupcakes are chocolatey and rich, with a gooey center made of cream cheese, mashed banana, and chocolate chips. Not the most beautiful things that have ever come out of an oven, but the taste is incomparable. Sprinkle them with a dusting of powdered sugar if you wish, and serve with a cold glass of milk.

Ingredients:

Filling:
1 8-ounce package cream cheese
1 ripe banana, mashed
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature chocolate chips
* if you don't have miniatures choc chips on hand just throw some regular sized chips in a food processor and grind until broken up into smaller pieces

Cake batter:
1 1/2 cups all purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee, cooled or at room temp
* you cannot taste the coffee, it just brings out the flavor of the chocolate. You can substitute water if you like.
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Begin by placing the cream cheese in a bowl on the counter, and allow it to soften for a couple hours at room temperature. 

Preheat your oven to 350 degrees and line a cupcake pan with foil liners. 

*I recommend using liners over spraying the pan because the cream cheese mixture can make them difficult to remove.

Once the cream cheese is soft, add the sugar, banana, and the 1/8 teaspoon salt to the bowl. Beat everything together until combined, then stir in the chocolate chips. Set aside. 

Now make the cake batter. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center of the bowl and pour in the coffee, vegetable oil, vinegar, and vanilla. Mix everything together until evenly blended.

Fill the muffin tins 1/3 of the way full with the batter, then place a big spoonful of the cream cheese mixture over each one. 

Bake for 25 - 30 minutes or until a toothpick inserted into the cake comes out clean. 

Let cool completely in the pan before removing.

*The cupcakes are best after they have set completely. I recommend making them a day in advance as  they taste best after sitting overnight. Microwave for 15 seconds to warm up before eating. 

A birthday morning is not complete without cupcakes and flowers : ) 

Sausage, Apple and Herb Stuffing

This is the best-ever holiday stuffing! It's made with toasted cubes of ciabatta and baguette, and loaded with sweet Italian sausage, sautéed onions and celery, tart dried cranberries, crisp apples, and fresh herbs. You'll never want to make another recipe again, this stuffing is incredible.

Ingredients:
1/2 loaf day-old ciabatta bread, cut into cubes (about 4 cups)
1/2 loaf day-old baguette, cut into cubes (about 4 cups)
1 pound sweet Italian pork sausage
1 large onion, diced
5 stalks celery, diced small
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons fresh thyme
1 granny smith apple, cored and chopped small
1 cup dried cranberries
1 1/2 cups chicken stock

Preheat the oven to 350 degrees

Spread the bread cubes on a baking sheet in a single layer and bake for 7 - 10 minutes until light golden brown. Transfer to a large bowl.

Add a couple tablespoons of olive oil to a large frying pan over medium heat. Once hot, add the onion, season with salt and pepper, and sauté for 5 minutes until softened. Add the sausage and cook, breaking up into small pieces, until browned. Add the celery, and all the herbs and cook for 2 more minutes. Taste for seasoning, and add salt and pepper if needed. 

Pour the sausage mixture over the bread in the bowl. Mix in the chopped apples and the dried cranberries. Pour into a 13 by 9 by 2 inch glass baking dish, and drizzle with the chicken stock. 

Bake covered in foil for 45 minutes. Remove foil and bake for 15 more minutes. 

Cheesecake Bars with Raspberry Sauce

This recipe is perfect for the holidays or a dinner party because it's super simple, is made in advance, and is so beautiful and delicious. The base of the cheesecake is simple and traditional, but the crust is unique, being made with pecans and brown sugar. Topped with a vibrant, fresh berry sauce, this cheesecake is always a crowd pleaser.

Cheesecake:

Crust:
1 cup all purpose flour
1/4 cup brown sugar
1 cup toasted pecans, chopped into small pieces
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Juice of 1/2 a lemon

Preheat oven to 350 degrees.

Combine all ingredients for the crust. Press into an undressed 13 by 9 by 2 inch pan. Bake for 12 - 15 minutes, or until light golden brown on the edges.

Meanwhile, make the filling. In a large bowl, using an electric hand mixer, beat together the softened cream cheese and the sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla and lemon juice, and beat until fully incorporated. 

Pour the filling over the pre-cooked crust. Bake for 20 minutes. Cool completely, then place in the fridge over night. When ready to serve, bring to room temperature then cut into squares. Serve with raspberry sauce.

Raspberry Sauce:

1/2 pint fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1/2 cup blackberry jam
1/4 cup raspberry jam

Place the raspberries, sugar, and water in a small pan and bring to a boil. Reduce the heat to low and simmer for 4 minutes. 

Pour the raspberry mixture into a food processor and add the jams. Pulse until combined. 

The sauce can be served warm, or you can make it in advance, place in the fridge, and serve it cool. 

Enjoy!

Chocolate, Cherry, and Pecan Oatmeal Cookies

Christmas time is the perfect excuse to bake a ton of different cookies. I wanted to make something festive looking and tasting for my family, so I took a traditional oatmeal chocolate chip cookie (which happens to be my favorite) and added in dried cherries and toasted pecans. These are loaded with goodness! 

Ingredients: 

1 cup pecans 

1 cup dried cherries 

1 1/4 cup old fashioned rolled oats 

1 cup semi sweet chocolate chips

1 1/4 cups all purpose flour 

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt  

12 tablespoons unsalted butter, room temp

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla 

Preheat your oven to 350 degrees.

In a pan over med-low heat, toast the pecans for a few minutes until fragrant, stirring occasionally. Remove to a cutting board.

Chop up the toasted pecans and the cherries into small pieces. 

Place the pecans, cherries, oats, and chocolate chips in a medium bowl.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a large bowl, beat together the butter and brown sugar until combined. Add the egg and vanilla, and mix until fully incorporated. Add in the flour mixture a little at a time until just combined. Fold in the oat mixture, and mix until everything is evenly incorporated. 

Spoon dough balls onto a parchment lined baking sheet 2 inches apart. Bake for 15 - 18 minutes depending on size of dough balls, or until lightly golden on the edges.

 Let cool on the baking sheet for a couple minutes then remove to wire rack. 

Happy holiday baking : ) 

Tomato and Basil Bruschetta

It doesn't get much more simple than this... fresh chopped tomatoes tossed with garlic, basil, balsamic vinegar, and olive oil, then topped on rustic bread. The key to this recipe is using a crusty and thick rustic bread, like Italian ciabatta or French pain rustique, that is filled with air pockets. The little pockets within the fluffy bread allow the balsamic vinegar and olive oil, which become infused with tomato and basil flavor, to seep through. The outside of the bread remains crisp while the inside becomes moist. And of course on top you have a mound of fresh, sweet, and garlicky tomatoes.

Ingredients:
1 loaf ciabatta or pain rustique (crusty on the outside and fluffy on the inside with air pockets)
1 cup chopped tomatoes, seeds and insides removed.
3 garlic cloves, minced
10 basil leaves, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and fresh cracked pepper

In a bowl, mix together all the ingredients except the bread. Allow to marinade at room temperature for a few hours. Mix occasionally. *This can be made a day in advance, just place the mixture in a covered bowl in the refrigerator.


When about ready to serve, cut the loaf of bread in slices, about 1/2 inch thick. Toast the bread on a grill pan or grill for about 30 seconds per side, or toast in the oven on a baking sheet at 350 degrees for 7 - 10 minutes. Spoon on the tomatoes and balsamic marinade, and it's ready to eat!

Chicken and White Bean Chili

I had a completely free Sunday, and wanted to spend the day cooking a meal that I could treat my girlfriends to that evening. It was chilly fall day, and nothing sounded better than putting on pj's and a cozy pair of socks, and making a one-pot soup to simmer away on the stove. When cooking for guests, it's all about ease of preparation, and so I'm all about making something in advance. This way, once the girls arrive, I can pour some wine, and we can all just chill out together and relax. I absolutely love chicken chili. It's lighter than a beef chili, but still has all the complex spices and flavors that make it so delicious. This recipe is my spin on a chicken chili, and is super versatile as well... it's really about using your favorite vegetables, and the amount of spice is up to you. You can cook it early on, let it stay warm on the stove, and all you have to do is set up all the yummy toppings, and dinner is done. I like to top the chili with sour cream, grated cheddar cheese, chopped cilantro, chunks of avocado, and home-made fried tortilla strips. Get creative, and spend a lazy Sunday cooking this Mexican-inspired stew.

Ingredients: (serves 6) 

2 yellow onions, diced

1 pablano pepper, diced

1 red bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, minced

3 ears fresh white corn, kernels cut off cob 

3 teaspoons cumin

3 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

6 cups low sodium chicken stock

2 cans canellini beans, drained and rinsed 

1/2 cup chopped cilantro
2 cups cooked shredded chicken (about 3 breasts) 

Toppings:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1 avocado, diced into chunks

1/2 cup chopped cilantro 

4 corn tortillas, sliced into strips then fried in vegetable oil for about 1 minute. Remove to paper towels and season with salt.

Heat a dutch oven over medium-low heat on the stove. Add about 2 tablespoons of olive oil. Add the chopped onions, season with salt and pepper, and cook stirring occasionally for 7 - 10 minutes until translucent. Add chopped peppers and garlic, stir, and let cook for 5 more minutes. Add the corn kernels and the spices (cumin, chili powder, cayenne, and red pepper flakes), plus 1 teaspoon salt, and cook, stirring for 2 more minutes. Pour in chicken stock, and bring to a boil. Once boiling, reduce the heat to simmer. Add in the cilantro, and let simmer on low for 30 minutes, stirring occasionally. 

After 30 minutes, add the white beans. Give the soup a good stir, and bring to a boil once again if necessary. Once boiling, lower to a simmer, and let simmer for 30 minutes, until the soup has thickened slightly. Add the chicken, allow to heat through, and then taste for seasonings. Add more spices and/or salt if it needs.

When just about ready to eat, assemble the toppings in bowls, and fry the tortilla strips. Serve the chili, and let your guests add whatever toppings they wish. 

This chili is also great with some thick and crispy rustic bread. I cut a rustic loaf of bread in half lengthwise and spread on it a mixture of softened butter, olive oil, and garlic. I baked it at 350 degrees for 10 minutes. Sooo yummy! 

Chewy Fruit and Nut Granola Bars

I'm seriously obsessed with making these granola bars. I go to Whole Foods once a week and buy whatever dried fruit and nuts I'm feeling in the mood for, then whip up a batch of these. I kind of have a love/hate relationship with these bars, because I adore them so much, I end up munching them all through the day and not eating any of my groceries. Oh well, they are healthy and amazing, and you'll never want to buy granola bars again. 


Ingredients:
2 cups old-fashioned oatmeal
1/2 cup slivered blanched almonds or whole almonds, chopped 
1/2 cup chopped macadamia nuts
* The nut combination is up to you. Almonds and walnuts are also a personal favorite of mine. 
1 cup shredded coconut, loosely packed (optional)
* The coconut makes these over-the-top amazing, but I usually leave it out to make them healthier. 
1/2 cup wheat germ
5 tablespoons unsweetened apple sauce 
1/2 cup honey
1/4 cup light brown sugar, or palm sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup chopped dried fruit 
* I like to use a combination of figs, prunes, dates, and cranberries. 

Preheat the oven to 350 degrees and spray an 9 x 9 inch baking dish with non-stick cooking spray.

Toss the oatmeal, nuts, wheat germ, and coconut if using, together on a sheet pan and bake for 10 - 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl.

Reduce the oven temp to 300 degrees.

Place the honey, sugar, applesauce, vanilla, and salt in a small sauce pan and bring to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit, and mix thoroughly until everything is combined.

Pour the mixture into the prepared baking dish. Wet your hands a bit and lightly press the mixture evenly into the pan. 

Bake for 25 - 30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares.