easy

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

parmesan-garlic-spaghetti-squash-3

In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Honey Garlic Chicken

/ Jodi / 43 Comments

crockpot-honey-garlic-chicken-2

It is such a great time of year to slow cook meals in the crockpot.  And if you love the sweet and spicy flair of many Asian chicken dishes, you are going to love this fast and easy way to make a real crowd pleaser.

crockpot-honey-garlic-chicken

It seriously goes together in under 10 minutes, makes your house smell wonderful all day, and creates a dinner that tastes like you slaved.

crockpot-honey-garlic-chicken-3

Serve it with your favorite rice or noodle.  My son even liked it shredded up on a bun as a sandwich as it is so tender and juicy and falls apart that easy.  Serve with a salad, and you know it – you have another….

Winner Winner Chicken Dinner!

I made this for the last dinner before my son moved out this weekend and sent the leftovers with him.  He can enjoy it again in his new home.

Here is the recipe the way I made it.  Feel free to adjust hot sauces and seasonings to your taste.

Crockpot Honey Garlic Chicken

Ingredients:crockpot-honey-garlic-chicken-2

  • 2 lbs. Boneless Chicken Breast and Thighs (combo or one or the other if you prefer)
  • 3/4 cup ketchup
  • 3/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 1 Tbsp dried oregano
  • 2 Tbsp dried parsley
  • 1 Tbsp Sriracha hot sauce
  • 1 Tbsp Cholula hot sauce
  • 4-5 cloves fresh minced garlic
  • 1 tsp black pepper
  • 1 tsp smokey paprika chipotle (optional)

Directions:

  • Place chicken pieces in bottom of crockpot.
  • Combine remaining ingredients and pour over top of chicken.
  • Cook on low 4-5 hours.  Sprinkle with 1 Tbsp sesame seeds.
  • Serve over rice (I love brown rice and quinoa combo) and sprinkle with additional sesame seeds if desire.

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Buffalo Chicken Mac ‘n Cheese

/ Jodi / 27 Comments

crockpot-buffalo-chicken-mac-n-cheese

While my furry son was busy playing pumpkin bowling in the front lawn the other day when I was at the office, my chicken-lovin‘* son (who is amazingly turning into quite the cook!) kindly prepared a scrumptious dinner for hubby and me to enjoy when we came home.

What a treat!

And ooohhh how I am going to miss this guy when he moves out soon…

Who doesn’t love a yummy macaroni and cheese recipe on a cool Autumn or winter day?  And buffalo chicken… well – I can eat that any which way.  But – mixed with mac ‘n cheese!!  WOWZA!  Holy Swooning Wowza!

This would be such a yummy dish to give to someone (you know when you want to help out when a family member or friend has a baby, a loved one is mourning, a new neighbor moves in across the street, a friend has surgery…) or take to a potluck event, because it is one of those recipes that keeps well and gets even better the next day or two as leftovers when the flavors fully meld.

This is a keeper friends!  Hope you’ll give it a try, because it is another Winner Winner Chicken Dinner!

Crockpot Buffalo Chicken Mac n Cheese*

Ingredients:crockpot-buffalo-chicken-mac-n-cheese

  • 1 lb. boneless skinless chicken breast
  • 2 cups chicken broth
  • 1/2 cup buffalo wing sauce (Nick made his by combining approximately 60% Franks Red Hot Original Cayene Pepper Sauce,  30% Cholula Hot Sauce, and 10% Sriracha Hot Chili )
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 8 oz pasta (Nick used Penne, but you could use macaroni, shells, or any shape you like)
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese

Directions:

Add chicken, broth, buffalo sauce and seasonings to crockpot.  Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred fully cooked chicken with fork and return to crockpot.  Add UNCOOKED pasta.  Stir to combine.  Cover and cook on high for 30-40 minutes until fully cooked.

Make cheese sauce separately by melting butter in a saucepan over medium-high heat.  Whisk in flour.  Slowly pour in milk while continuing to whisk until smooth.  Bring to a simmer for 4-5 minutes until sauce thickens enough to stick to a spoon.  Remove from heat and stir in cheese until melted and smooth.

Add cheese sauce to crockpot, and stir to combine.  Enjoy!

OPTIONAL:  If you like, top it right before serving with a sprinkle of freshly crumbed bleu cheese to kick it up about 10 notches!!  

Cheers & Hugs,
Jodi

*Nick found and slightly adapted this recipe from Jennifer @ Slow Cooker Gourmet

*For more yummy Winning Chicken Dinners, just type “Chicken” into the search box at the top right corner of  the blog or click here.

New Lighter Chicken Parmesan

/ Jodi / 30 Comments

new-lighter-chicken-parmesan

Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.

I also have a really healthy crop of fresh basil.

new-lighter-chicken-parmesan-5

Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.

So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.

For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.

I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese.  Powdered cheese in a green plastic container will not do.   Other cheeses called “Parmesan” will not do.  The real deal –  Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine).  Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano.  Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try!  You won’t regret it.

new-lighter-chicken-parmesan-4

I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.

new-lighter-chicken-parmesan-3

We ate ours over whole grain thin spaghetti and a tossed fresh green salad.  It was divine!

Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner!  (You knew I had to say it – right?!)

new-lighter-chicken-parmesan-2

Here is my recipe, which is adapted from one I found on Epicurious.  Hope you’ll give it a try and let me know how you like it.

New Lighter Chicken Parmesan

Ingredients:new-lighter-chicken-parmesan

  • 3 lbs boneless chicken breasts and thighs
  • 1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
  • 3 cups cherry tomatoes
  • 1/3 cup olive oil
  • 1/4 cup finely minced fresh garlic
  • 1/4 cup finely minced fresh basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 8 oz. fresh Mozzarella cheese, sliced

Directions:

Wash and prepare chicken.  If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly.  Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.

Whisk together olive oil, garlic, basil, oregano, and salt.  Pour over tomatoes and stir.  Let marinade a couple hours if time allows.

Preheat oven to 450 degrees F.  Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping.  Top with grated Parmigiano-Reggiano cheese and pat to press into chicken.  Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.

Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown.  Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.

Serve over whole wheat or regular pasta or by itself with a fresh green salad.

Enjoy!

Cheers & Hugs,
Jodi

Chunky Homemade Granola

/ Jodi / 23 Comments

Chunky Homemade Granola 0

I was itching to get back in the kitchen and make something after almost a week away.

Chunky Homemade Granola 1

And after a week of indulging, I thought I’d make something a bit healthy, but yummy to have on hand for the coming week.

chunky homemade granola 3

Homemade granola it was, and oh how yummy too!  Made with healthy ingredients like oats and nuts and dried fruits and held together with raw local honey and coconut oil, this recipe is delish just as is, but also delicious as a cereal with some extra fresh fruit like blueberries,

chunky homemade granola 4

or on top of Greek yogurt with some fresh fruit like blackberries!

chunky homemade granola 5

It also makes a lovely hostess or nice “thinking of you” gift in a clear bag with a pretty bow.

chunky homemade granola 2

It’s as simple as mixing everything together, packing it into a baking sheet, and baking.

Hope you’ll give it a try.  Enjoy!

Chunky Homemade Granola

  • Servings: a large batch!
  • Print

Ingredients:Chunky Homemade Granola 0

  • 1/3 cup raw local honey
  • 1/4 cup pure maple syrup
  • 2 Tbsp brown sugar
  • 4 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 5 cups old-fashioned rolled oats
  • 1 cup walnuts, chopped
  • 1 cup raw cashews or almonds, chopped (I used cashews)
  • 1 1/2 cups dried fruit of your choice
    • I used:
      • 1/2 cup dried cranberries
      • 1/2 cup dried blueberries
      • 1/2 cup dried tart cherries
    • You could also use:  raisins, dates, apricots, goji berries, coconut, or any other dried fruit you like

Directions:

Preheat oven to 325 degrees F.

Whisk honey, maple syrup, brown sugar, vanilla, salt, and oil in a large bowl.

Add the oats and nuts, and stir until well coated and incorporated.  Add dried fruit and combine well.

Pour and spread mixture evenly onto a jelly roll sized  baking stone or parchment-lined baking sheet and pack down to compress.

Bake for 30 minutes until lightly browned.  Cool at least one hour in pan.

Break into pieces of your desired size, and store in airtight container.

Cheers & Hugs,
Jodi

*recipe adapted from Foolproofliving

Lemon Butter Chicken

/ Jodi / 48 Comments

Lemon Butter Chicken 2

We found yet another way to make an easy and oh so delicious chicken dinner this past week.  My son, Nick, actually made this from a recipe he found and we adapted slightly.

lemon butter chicken

He’s been practicing cooking more, and is getting really good (at breakfast and chicken at least!).

He will soon be moving out, and I am trying very hard not to be sad.  I am trying to focus on the fact that we have done a great job in raising our boys to be independent, competent men who have found wonderful partners to share their lives with.

Both of my boys know how to cook and are very handy.  They are smart and kind and generous.  (I’m not partial at all – right?!)   They both have found amazing women who are just right for them, and who we love dearly.

I digress….

Back to the point….   Chicken!

Here is another Winner Winner Chicken Dinner we hope you will try.

Lemon Butter Chicken

Ingredients:Lemon Butter Chicken 2

  • 2 lbs boneless skinless chicken breasts and/or thighs
  • 1 stick butter
  • 4-6 cloves garlic, finely minced
  • Juice of 3 lemons
  • Zest of 1 lemon
  • 1/2 cup Half and Half, Milk, or Cream
  • 1 pt cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • Salt & Lemon Pepper to taste
  • 2-3 Tbsp olive oil
  • Cooked Rice to serve with it (I love Jasmine)

Directions:

Season chicken with salt and lemon pepper.  Heat olive oil in large skillet.  Add chicken and sear until golden and cooked through, about 5-7 mins. per side depending on thickness.  Transfer chicken to a plate and make the sauce.

Add butter to pan drippings and let melt.  Add garlic and stir until fragrant, about 1 minute.  Add lemon juice and zest and half and half.  Bring to a simmer.  Add cherry tomatoes and basil.  Simmer until thick, about 5 minutes.  Add chicken back to sauce and coat.   Serve over rice.

Enjoy!
I’m sure we will be making this one again.

Cheers & Hugs,
Jodi

Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops

/ Jodi / 33 Comments

Creamy Cauliflower Rissoto and Lamb Chops

Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.

For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge.  When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil.  They turned out amazing!

lamb chops and creamy cauliflower risotto

Here is the recipe for the Creamy Cauliflower Risotto.  I have to say… I absolutely LOVED it!  A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!

Add some fresh greens, and you have a meal fit for royalty!

Hope you will give this a creative cauliflower recipe a try!  You won’t be sorry.

Creamy Cauliflower Risotto

  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red, yellow, and/or orange peppers
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 4 Tbsp. butter
  • 1 cup freshly grated Parmigiano Reggiano parmesan cheese
  • 1/4 cup Greek yogurt or sour cream
  • Salt and pepper to taste

Directions:

Finely chop cauliflower florets until it reaches approximate size and texture of rice.  (You can use a food processor if you like, but I did not.)  Set aside.

Heat olive oil in a large sauce pan.  Saute onions, peppers and garlic until caramelized.

Add white wine, and cook for 1 minute.  Add cauliflower “rice” and chicken stock.  Cover and cook on medium for about 10 minutes.

Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate.  Stir occasionally.

Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese.  (There really is no substitute for this BEST Parmesan cheese!)  Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste.  Blend with immersion blender to desired creamy consistency.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from GlutenFreeFix

Friday Night is Pizza Night

/ Jodi / 49 Comments

pizza 2

Friday night is often pizza night at our house, and although we often order in, sometimes we make our own homemade pizza.  It really is a fun way to get the whole gang engaged in the kitchen, and allows everyone to make their pizza just they way they like it.

pizza 1

This is a great, quick and easy fool-proof recipe for dough that you can top with any toppings you like.  It can be made ahead or right when you are ready to eat.

pizza3

One of my favorites is to spread roasted garlic on the dough, top with fresh mozzarella, fresh basil, and fresh tomatoes.  Sometimes simple is the best.

Other times, we spread with tomato sauce and top with pepperoni, crispy crumbled bacon, sauteed onions and peppers, mushrooms, banana pepper rings, and/or black olives.

The only rule is the cheese MUST be fresh sliced mozzarella – no pre-packaged, shredded cheese allowed.  There simply is no comparison.

What is your favorite pizza topping?

Homemade Quick & Easy Pizza Crust

Ingredients:pizza 1

  • 1 (.25 oz) pkg active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water (approx. 110 degrees F)
  • 2 1/2 cups all purpose flour
  • 3 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2 Tbsp olive oil
  • 1 Tbsp corn meal

Directions:

Dissolve yeast and sugar in warm water.  Let stand 10 min.

Stir in flour, baking powder, salt, and oil.  Combine well by kneading until smooth.  Let set for at least 5 min., or up to several hours.

If you have let the dough rise, punch down.  Stretch and toss or roll dough out onto baking stone or pizza dish sprinkled with corn meal.

Spread with desired toppings and bake in preheated 450 degree F oven over for 15 -20 minutes.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Peach and Blueberry Greek Yogurt Cake

/ Jodi / 39 Comments

Peach Blueberry Greek Yogurt Cake 1

Sunday was a rather rainy, oppressively humid, relaxing, fabulous, lazy, stay-in-the-house kinda day.  What better kind of day to bake a beautiful treat like this Greek yogurt cake with fresh, juicy, ripe peaches…

Peach Blueberry Greek Yogurt Cake fresh peaches

and tart, tangy, locally-grown blueberries…

Peach Blueberry Greek Yogurt Cake fresh blueberries

for a lovely dessert!

Peach Blueberry Greek Yogurt Cake slice

OH How Yummy…

Peach Blueberry Greek Yogurt Cake

and OH How Beautiful!

Peach Blueberry Greek Yogurt Cake 2

Moist and sweet – but not too sweet, bursting with fresh summer fruit flavor, delicious warm or cold, amazing alone – and possibly even more amazing with a dollop of whipped cream or melting vanilla ice cream.

Hope you’ll give this a try.

Here is the recipe slightly adapted from JuliasAlbum.

Fresh Peach and Blueberry Greek Yogurt Cake

Ingredients:Peach Blueberry Greek Yogurt Cake 1

  • 1/2 stick (1/4 cup) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup Greek vanilla yogurt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3 fresh, ripe peaches, sliced into wedges
  • 1 cup fresh blueberries
  • 1 Tbsp raw or granulated sugar
  • 1/4 cup powdered sugar

Directions:

Preheat oven to 350°F. Spray the side and bottom of a 9″ springform pan with Pam cooking spray.  Line bottom with parchment paper, and spray it too.

Cream butter, sugar, and eggs until light and fluffy for approx. 2-3 minutes on high speed of an electric mixer.  Add vanilla and Greek yogurt, and continue beating for another minute.

With the mixer on low, add baking powder, baking soda, and then flour, and mix just until combined.

Pour batter into the prepared pan. Top with two of the peaches, sliced, and two-thirds of the blueberries in any design you like.  Sprinkle the fruit with sugar.

Bake for 30 minutes.  Pull cake out and add the third peach, sliced, and the remaining blueberries.  Return to oven, and continue baking for 15-20 more minutes until cake is golden, and a toothpick inserted into the center comes out clean.

Allow to cool in pan for about 40 minutes, and then release cake from the springform pan.   Sprinkle with powdered sugar, and serve warm or cold.  Enjoy!

Cheers & Hugs,
Jodi

Easy Homemade Chicken & Vegetable Lo Mein

/ Jodi / 25 Comments

chicken and vegetable lo mein 3

I love chicken and all the versatile ways you can prepare it.  I try a new chicken recipe almost every week.  I also love Asian-inspired dishes, so I really enjoyed trying a take on Chicken and Vegetable Lo-Mein.

chicken and vegetable lo mein 2

Like most recipes I make, almost everything can be substituted with any ingredients of your choice.  And though I provide measurements, I rarely measure anything exact myself.  In this recipe, you could use shrimp or pork or even beef if you prefer  instead of chicken.  You could also substitute any vegetables you prefer.  And if you don’t have lo mein noodles on hand, thin spaghetti will work too!

chicken and vegetable lo mein

I really believe the ingredient that seals the deal with this recipe is the addition of a lot of fresh spinach in the end that you cook only long enough to wilt.  It adds such great texture, color, taste, and nutritional value.  I also very highly recommend using low-sodium soy sauce.  I am a salt lover, and it has taken me a long time to realize this, but most soy sauce is way too salty.  The low-sodium version gives you just enough saltiness, but the full soy sauce flavor.  And the sesame oil is a must.  This cannot be substituted with corn or vegetable or canola or olive oil.  To get that great Asian lo mein flavor, the sesame oil is key.

Hope you will give this yet another winner winner of a chicken dinner a try.

Enjoy!

Easy Chicken & Vegetable Lo Mein

Ingredients:chicken and vegetable lo mein 3

  • 1 pound boneless, skinless chicken breasts, sliced thinly
  • 10 ounces lo mein egg noodles*
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup red, yellow, orange bell pepper, julienned
  • 1 large carrot, julienned or 1/2 cup matchstick carrots
  • 1 cup sliced celery stalks
  • ½ cup green onions, sliced
  • 2 cups baby spinach

Sauce:

  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste

Directions:

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add chicken, and cook thorough for several minutes.  Add garlic, bell pepper, celery, carrots, and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach until wilted, about 2-3 minutes.

Stir in noodles and soy sauce mixture, and gently toss to combine.

Serve immediately.

*If lo mein egg noodles cannot be found, spaghetti can be substituted.

 

Cheers & Hugs,
Jodi

*Recipe slightly adapted from DamnDelicious