Tag Archives: delicious

Chicken Tikka

Chicken Tikka (serves 4)
Inspired by a recipe found here.

Finding interesting recipes is getting more difficult as the weeks progress. We still haven’t repeated any since we moved into our apartment at the end of May; and, we really want to continue to make only new dinners each day of the week without any repetition. Though there are endless internet resources for recipes and meal ideas, it’s sometimes difficult to sift through the massive amounts of information a simple Google search can provide… But, what’s that?! It’s a bird, it’s a plane, it’s the Rachel Ray magazine to the rescue! I like paging through old issues that my mom gives me when she’s finished. I posted a recipe of hers before, but then strayed from my magazine inspiration. Now I am back, Rach.

The chicken, when cooked on a grill pan, gets an excellent grilled flavor and beautiful grilling marks, all while keeping the moisture of the chicken in tact. The yogurt sauce reminds me of tzatziki sauce due to the coolness it provides the chicken. Maranading the chicken in the sauce doesn’t give the chicken a distinct creamy taste, but instead provides a gentle nod to the herbs and flavors of the sauce itself. Great dish: looks pretty, tastes good.


    • 2 cups plain whole-milk yogurt
    • 1/4 cup fresh parsley, chopped
    • 3 scallions, thinly sliced
    • Salt and pepper
    • 2 skinless, boneless chicken breasts
    • 1 tbsp. extra virgin olive oil

In a large bowl, combine the yogurt, parsley and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.

Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through, 10 to 12 minutes. Serve with the refrigerated yogurt sauce, garnish with parsley leaves.



Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce (Serves 4)
Inspired by a recipe found here.

This recipe was suggested by my friend Cortney, who is another devoted food blog finder and recipe tryer. I can’t say she’s ever steered me wrong, so I thought I’d give it a try. She said she hides the leftovers in her fridge so she can have them for herself, so that certainly says something. And, as I thought, I was definitely not disappointed by this recipe! It’s got everything you could ever want in a chicken dish: saltiness, sweetness, crunch, melted butter, and lots and lots of flavor. The apricot sauce was different than anything I’ve tried before. It’s so simple and delicious. I would use it as a dipping sauce for basically any kind of finger food–from french fries to raw veggies.


  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour (may substitute for any healthier flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts
  • 1/2 cup unsalted butter, melted (I used Smart Balance with olive oil)
  • 1/4 cup sugar-free apricot preserves
  • 2 tablespoons Dijon mustard
Preheat the oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg and set aside. In a shallow bowl, combine the coconut, four, garlic powder, salt and pepper.

Working with one chicken breast at a time, dip into the egg and coat in the coconut mixture. Place on the baking sheet. Once all chicken has been coated and is on the baking sheet, evenly drizzle with melted butter. Bake for 30-35 minutes, flipping once halfway.

To make the apricot sauce, combine the apricot preserves and Dijon mustard in a small bowl. Refrigerate until ready to serve.


Turkey and Spinach Stuffed Shells

Turkey and Spinach Stuffed Shells (serves 4)
Inspired by a recipe found here.

Italian food is tasty, comforting, and very filling. However, it is not always filled with as much nutritious content as it could be. This recipe puts a spin on the classic cheesy, saucy stuffed shell that is a staple in Italian cuisine. With lean ground turkey and spinach adding protein and flavor, these stuffed shells are sure to leave you not feeling guilty about dishing up seconds. What more could you ask for?


  • 1 jar marinara sauce
  • 3/4 lbs. ground turkey
  • 1 package frozen spinach
  • 15 oz container of reduced-fat ricotta cheese
  • 4 oz mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese (grated)
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried parsley
  • 1/2 tbsp fresh basil (minced)
  • 1 box jumbo shell pasta

Cook the pasta according to directions on the box. Rinse and put in cold water.  Saute the ground turkey until cooked (about 5-10 minutes) and season with salt and pepper.

Thaw the spinach and preheat the oven to 350F. Pour a layer of marina into the bottom of a baking dish. Mix ricotta, mozzarella, parmesan, and egg until well combined. Add salt and pepper, basil and parsley and mix well. Add ground turkey and spinach to mixture, mix well.

Fill each shell with a few tablespoons of filling and place in baking dish. Cover your shells with a layer of marinara and cover the baking dish with foil.

Bake at 350F until bubbling at the edges (about 30-40 minutes). Enjoy!


Turkey and Yam Spicy Tacos

Turkey and Yam Spicy Tacos (serves 6-8)
Inspired by a recipe found here.

I swear, Mexican food is an incredible thing. It is agreed among myself and Bryan that our most successful meals are those that incorporate Mexican flavors. This one is no exception. A spicy blend of herbs and spices creates a flavorful base for the turkey. The yams mixed into the turkey creates a subtle sweetness that balances the spiciness of the meat. It is a truly delicious, though unusual, combination.


  • 1 yam, peeled and diced
  • 1 tablespoon olive oil
  • 3/4 pound ground turkey
  • 1/2 cup chopped sweet onion
  • 1 tsp. minced garlic
  • A handful of jalapeno pepper slices, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. Cajun seasoning
  • 1/4 tsp. salt
  • 1/3 cup salsa
  • 16 small, warm corn tortillas

Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.

Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture.

Allow the mixture to cook until the excess moisture evaporates. Serve with the warm tortillas, as well with any of your favorite taco fixins.


Sweet and Sour Chicken

Sweet and Sour Chicken (serves 4)
Inspired by a recipe found here.

I’m in love with the Rachel Ray magazine. There are so many great recipes, articles, and general goodness for real people that it’s hard to stand. I’ll admit, I never was a huge fan of Rach’s. I’m not sure why, but something about her shows weren’t very engaging for me. But since the free subscription of her magazine started coming in the mail, I figured I’d give her another chance and my mind is blown. I’ve yet to make a recipe I didn’t like! The recipes Rach includes in her magazine incorporate ingredients that are readily available and easily modified for specific tastes.

When I came across this recipe for Sweet and Sour Chicken, I knew I had to try it. Asian cooking is a little intimidating–at least for me–but this recipe is a great success as it preserves the tastes of restaurant-style Sweet and Sour Chicken in a healthy way. Yes!


    • 1 cup brown rice
    • salt and pepper
    • 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
    • 2 tbsp. white vinegar
    • 2 tbsp. Bragg’s liquid aminos
    • 3 sprinkles of xanthan gum
    • 1 tbsp. barbeque sauce (I used Annie’s organic)
    • 2 tsp. minced ginger
    • 1 large skinless, boneless chicken breast, cut into 2-inch pieces
    • 1 tbsp. olive oil
    • 1 red bell pepper, cut into 1-inch pieces
    • Sesame seeds for garnish

In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, in a small bowl, combine the pineapple juice, vinegar, Bragg’s, 1 sprinkle of xanthan gum, barbeque sauce and ginger. In a bowl, toss the chicken with another sprinkle of xanthan gum, 1/2 tsp. salt and 1/4 tsp. pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes. Reduce heat a bit, add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks, then pour the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 5 minutes. If sauce is not thickened to desired consistency, stir in an additional sprinkle of xanthan gum. Garnish with sesame seeds. Serve over the rice.


Penne with Spicy Vodka Sauce

Penne with Spicy Vodka Sauce ( serves 8 )
Inspired by a recipe found here.

Oh, how I love pasta. Natalie loves it too. But since with live with Anti-white-flour-shudder-to-think-about-wheat-flour Man aka Bryan, all of my pasta recipes I have accumulated had to be put on the back burner… until now! Brown rice pasta saves the day. It’s a great alternative for any pasta dish, is available in a variety of shapes, and is quite easy to make. And if you are worried about the taste, the brown rice pasta tastes just like it’s flour pasta cousin. Even naked, the taste difference is undetectable. The best thing about brown rice pasta is that it is wheat-free, gluten-free, cholesterol-free, and sodium-free. Woo hoo!

This penne recipe is really incredible. While it satisfies the traditional creaminess and richness of penne vodka, there is also a slight spiciness that amplifies the flavors and brings excitement to the dish. While I used two links of organic Italian chicken sausage, I would definitely suggest adding more sausage to create an even hardier meal that’ll leave you rubbing your bellies in joy.


  • 1 pound uncooked brown rice penne pasta
  • 1/4 cup extra virgin olive oil
  • 2 tsp. minced garlic
  • 1/2 tsp. crushed red pepper flakes
  • 1 (28oz.) can crushed tomatoes
  • 3/4 teaspoon salt
  • 2 tablespoons vodka
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped fresh parsley
  • 2 (3.5 ounce) links organic Italian chicken sausage
  • Parmesan cheese (optional)

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.

Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and parmesan cheese and serve!


Black Bean Burgers

Black Bean Burgers (Serves 6)
Inspired by a recipe found here.

Beans, beans, they’re good for your heart. The more you eat ’em… These burgers are really delicious. I heard a lot about black bean burgers, but I never tried one. Though I stay away from red meat, I usually go for a veggie or turkey burger alternative. When I found this recipe, I knew I had to try it. The burgers are great. When cooked, they’re a little crumbly, but not at all dry. Be very careful when flipping them in the pan so they keep their form. I would suggest making them cheeseburgers, as the slices of cheese serve as kind of a “glue” for the patties.


  • ¾ cup panko breadcrumbs
  • 3 tbsp. plus 2 tsp. olive oil, divided
  • 2 (15 oz.) cans black beans, drained and rinsed, divided
  • 2 large eggs
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 red bell pepper, stemmed, seeded and finely diced
  • ¼ cup fresh cilantro, minced
  • 1 shallot, minced

Place a medium skillet over medium-high heat.  Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend.  Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown.  Remove from the heat and let cool to room temperature.

Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne.  Whisk to blend.  Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans.  Stir together until evenly combined.

Divide the mixture into 6 equal portions, about ½ cup each.  Lightly pack into 1-inch thick patties.  (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)  Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering.  Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.  Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.  Serve warm.