Buffalo Chicken Salad (aka: How to satisfy your chicken wing craving without guilt)

A few weeks ago I was sitting on the couch while my girls were taking a nap, wondering whether I could come up with a buffalo chicken recipe that would actually be healthy. See, I love me some really crispy, spicy chicken wings, but the main reason I crave them is the buffalo sauce. And buffalo sauce itself isn't unhealthy--it's just some vinegar and chili peppers. It only becomes unhealthy when you combine it with tons of butter, a deep fryer, ranch dressing, or mounds of cheese (as in my favorite recipe for buffalo chicken dip).

As I was sitting there pondering potential recipe ideas, I heard a voice say: "Buffalo chicken salad." God? I thought, looking upward. Then I realized that the voice belonged to Ellie Krieger, who was speaking to me from the TV. Well she wasn't actually speaking to ME, but it felt that way. It was as if she'd read my mind.

Ellie is known for putting healthy spins on traditionally unhealthy dishes, so I was excited to see what she whipped up. The trick to her salad was to make her own blue cheese dressing, which uses fat free yogurt as a base in place of tons of mayonnaise. She also used plain chicken breasts doused in buffalo sauce and broiled in the oven.

I made the recipe ASAP, and it turned out great! Here is a link to the recipe on the Food Network site.

A few things I did differently:

1) Instead of spending money on buttermilk for one recipe, I created my own using vinegar and milk. To do this, just place 1 tbsp of white vinegar in a 1-cup measuring cup. Fill the cup to the top with milk. Let stand for 5 minutes: Voila! You've got buttermilk!

2) To boost the flavor of the dressing, I added about half a packet of dry ranch dressing mix in place of the sugar.

3) Instead of using just romaine hearts, I used a mix of romaine hearts and a darker leafier green (to boost the nutrients)

Also, unless you're partial to a certain buffalo sauce, I definitely recommend using Frank's Red Hot. It has great flavor that can't be beat (in my humble opinion). This is a recipe I will be making again and again. It's great for a light weeknight dinner or for entertaining. Your guests will love you when you tell them that it's guilt free.

Spaghetti carbonara, the healthy version (with a mystery ingredient)

"Ewwwww! What's that for?" my husband said as I tried (unsuccessfully) to bury a tiny tin of anchovies into the bag of groceries I was packing for our family getaway to the mountains. 

"Don't worry about it," I said dismissively. But he wouldn't let up. "You're not cooking something with those, are you?" he said, his face contorted just like our three-year-old's when I try to serve her anything resembling a vegetable that's not a pea or a carrot.

"You'll like it!" I yelled. I tend to get a little testy when people complain about food they haven't even tried...just ask my kids.

Trust me, I don't like anchovies either. I'm not ordering them up on pizza or popping them in my mouth right out of the can. But in my adventures in cooking, I've learned that a teeny weeny bit of anchovy can add some yummy brininess to a dish without making it taste fishy. And when my husband finally tasted the end result: "Spaghetti with Anchovy Carbonara," he admitted he'd judged the little fishies too hastily. My four-year-old even declared it delicious and polished off her whole bowl!

Spaghetti carbonara is one of those dishes that always pops up on "guilty pleasure" or "comfort food" shows." Traditionally it's made with pasta, bacon and lots of egg yolks and cheese, so it's pretty much a giant bowl of cholesterol problems waiting to happen.

In a recent issue of Food & Wine magazine, I came across a recipe for carbonara that actually looked healthy, not to mention tasty and simple to prepare. I tore it out and took it along on my family's weekend in Flagstaff, where we were planning to spend our time snuggled up in front of a fire, cooking and eating a lot. I wanted to make something that would be comforting, warm, and filling. This fit the bill. The sauce is made up of some herbs, garlic, lemon zest, a few egg yolks, and - yes - some anchovies. But they dissolve! So you really can't even see them. And the best part was that it was done in under 30 minutes. 

Try it - you'll like it! If you like caesar salad, you'll like this pasta. If you don't, you're free to leave me nasty comments.

Spaghetti with Anchovy Carbonara (from Food & Wine magazine, April 2011)

**I recommend doubling the ingredients for the sauce. There was just enough to coat the pasta, but I definitely could have used more.

12 oz spaghetti (I used whole wheat)

1/4 cup extra-virgin olive oil

3 large garlic cloves, chopped

One 2-oz can flat anchovies, drained and chopped

a pinch of crushed red pepper (I left this out because of the kiddies)

1/2 tsp finely grated lemon zest

1 tbsp chopped oregano

1/4 cup chopped flat leave parsley

2 large egg yolks

salt and freshly ground pepper

1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta reserving 1/2 cup (I say 1 cup) of the cooking water.

2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from heat.

3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

Fall food: tortellini soup

This is the time of year when I've been known to fly into a rage at the mailbox. Why? Because my food magazines start arriving, chock full of gorgeous, fall-inspired stews, soups, and hearty dishes meant to nourish the belly and the soul on those crisp fall nights when you can't quite shake off the chill. And there I am, dripping sweat from walking to said mailbox in the 100+ degree temps, unable to fathom sitting down to a bowl of broccoli cheddar soup any time soon.

Well this year, I'm going to take on a new attitude and pretend that it's fall, despite what the thermostat says. I'm even feeling grateful for my hot, but mostly harmless weather in light of all of my east coast friends who have been inundated with rain, floods, and other unpleasant weather events over the last few weeks.

Interestingly enough, the recipe I found most exciting in my newest Food Network magazine was part of an ad by Sam's Club. Not only did it look tasty and family-friendly, but I noticed that I already had most of the ingredients on hand; the ones I was lacking were easily substituted or omitted. I whipped it up this afternoon while the girls were eating lunch, and having already tested out a bowl, I can vouch for it being yummy as well as simple and quick to make. And if it were raining outside, or I was looking at colored leaves instead of a cactus, it would probably make me feel warm, fuzzy, and fall-ish too.

Tortellini soup (adapted from Sam's Club ad in Food Network magazine)

1 lb ground beef
3 tbsp Italian Seasoning (I didn't have any Italian Seasoning on hand, so I used some Mrs. Dash (spicy), and some oregano)
1 tbsp paprika (I used smoked paprika because I love it)
salt
pepper
1/2 cup onion, diced
2 cans (14.5 oz each) diced tomatoes)
1 can corn, drained (I omitted this because I'm not a huge fan of corn in soups)
2 cans (14 oz each) chicken broth
2 cups water
1 tbsp garlic, minced
4 cups baby spinach
1 cup carrots, sliced
Several handfuls of tortellini or pasta of choice (I wanted to use tortellini, but was too lazy to go to the store, so I just used elbow noodles. Tasted great, but not as pretty as the tortellini would've been)
1 cup Italian blend cheese, or parmesan, for topping (optional)

Preparation:

In a large skillet, brown the ground beef and onions, stirring in the seasoning, paprika, and a few hearty dashes of salt and pepper. Once the beef is almost fully cooked, drain the mixture and transfer to a large pot.

In the pot, combine the beef mixture with the tomatoes, corn, chicken broth, water, garlic, spinach and carrots. Bring to a boil. Add pasta and boil until pasta is cooked. Reduce heat to low and simmer for 20 minutes. Taste and add additional salt, pepper, and seasonings until you're satisfied with the flavor.

Top each bowl with cheese, if you so desire. And, as always, I recommend serving with a nice big chunk of crusty bread.

How to eat spinach like Popeye without really trying

A long time ago, I posted about my unfortunate waste of a package of organic baby spinach. Since then, I've put in a concerted effort not to repeat my mistake. The result has been kind of surprising: I find it's pretty easy to get through a pack of spinach in a matter of days. And here's the kicker - I don't even like spinach that much!

When I started this blog, one of my goals was to learn to eat veggies and other healthy foods in ways that were truly enjoyable...no nose-holding or grimacing; no bribing myself (or my kids) with treats as a reward for choking down some stinky vegetable in the name of a well-balanced diet. In this vein, I have sought out ways to genuinely like eating spinach, and I can proudly say that my relationship with this nutrient-dense little leaf has reached new heights. I no longer buy a package of spinach because I feel obligated, but because I've found so many yummy and easy ways to incorporate it into my diet. Here they are:

1) Pile it (I mean REALLY pile it) on a sandwich.

I got this idea when I ordered a turkey avocado sandwich from my gym's cafe. It was served on ciabatta bread, and simply heaped with spinach. At first I thought it was too much. But then I took a bite...and I hardly even noticed it was there. In fact, it really added to the sandwich - gave it a little crunchy texture and some moisture, since spinach is so water-dense. From now on when I make a turkey sandwich, I don't just slap a sad little lettuce leaf on there; I go crazy with the spinach. It's like having a sandwich and salad all in one.

Another little tip: If you are like me and looooove a good crusty bread, but are trying to avoid white bread and the carb overload that comes along with it, ciabatta rolls are a good choice. They're light and airy, not super heavy. And what I usually do is slice it in half, then pull out chunks from the inside of each half so it's mostly just the outer crust that's left. Then I broil it in the oven for a few minutes to give it some added crunch. It's all the pleasure of crusty bread without all the calories.

2) Throw it in a smoothie.

Spinach has become a regular ingredient in my smoothies, both for myself and for my girls. If you make a dark smoothie and can't actually see the spinach, you'll never guess it's in there. I promise. I know a lot of people will be skeptical about this, but it's true. Here's one of my favorite concoctions: blueberries, strawberries, pomegranate juice, spinach, banana, yogurt, and enough ice to make it cold (if you're not using frozen fruit). It's a perfect way to get your veggies, fruits and protein all in one.

3) Saute with garlic and serve with ravioli or tortellini.

I've never really been into sautéed spinach as a side dish. Just picking up a forkful of spinach and eating it doesn't appeal to me (although I'm hoping some day it will). However, picking up a forkful that contains spinach and some yummy pasta is super appealing. Ever since I've discovered this, I no longer feel like I need to eat a salad alongside my pasta. Instead I do this: heat some olive oil and chopped garlic in a pan on medium-low. Add a lot of spinach (you'll be amazed how small it gets when it wilts) and slowly stir until it starts to wilt. Add a few dashes of lemon juice and some white wine (if you prefer). Season with salt. Serve underneath a few raviolis or some tortellini. Now you can turn your bag of Costco ravioli (we all have one, right?) into a well-rounded, semi-homemade dinner.

4) Chop up and add to soups, sauces, and eggs.

As I mentioned above, what seems like lot of spinach turns into a teeny tiny bit of spinach when it's cooked. And I find the taste of it to be fairly innocuous when paired with something else. I love stirring some into scrambled eggs, especially when you add some smoked salmon. I also throw it into jarred pasta sauce when I'm heating it on the stove. Pre-made soups are another great chance to add some spinach in your life.

Here's to no more spinach in the garbage!

Refreshing, and pretty too!

Creating little bits of restaurant-style luxury at home can be really simple to do. It requires nothing more than a carefully drizzled sauce, a piece of bread stuck under the broiler until it's crispy and warm, or some fresh herbs stirred into a canned soup or mayonnaise.

Recently I have been finding ways to spruce up the most basic thing in the world: water. I feel like I am constantly trying to drink more water, and constantly falling short. I know why I should be drinking it: it's one of the simplest and cheapest things we can do to provide a ton of benefits, including weight loss, increased energy, elimination of toxins, nice skin, etc. But knowing what to do and actually doing it are vastly different things.

Part of my problem is that I get bored with plain old H2O, and another issue is that I simply forget. It sounds dumb, but unless I'm dying of thirst or there's a glass in front of my face, it doesn't always occur to me to drink. In that vein...I am super excited about my new little discovery: infused water.

During a recent vacation to California, my husband and I stayed at a lovely Marriott in Marina del Rey. Every time we entered the lobby, we were met with a big glass water dispenser filled with infused water--a different flavor every day. It was ice cold, just a teeny bit sweet, and super refreshing. I kept finding myself going back to that water thingy again and again, suddenly excited about hydrating myself. It was partly because it was yummy and fancy, and partly because it was just there. You couldn't walk by it without pouring yourself some, and that--for me--seemed to be the key to the whole thing.

So as soon as we returned to AZ, I went out and purchased myself one of those lovely glass water dispensers (mine was $19.99 at Home Goods, but they can be found just about anywhere that sells kitchen supplies). I filled it up with some filtered water, lemon slices and cucumber slices, and I was suddenly transported back to the Marriott...except that instead of boats gliding through the water, my view was of a living room filled with Barbies and puzzle pieces.

Because the water dispenser sits on my kitchen counter, I am reminded all day long to keep drinking. And I have been having fun experimenting with different flavor combinations. Here are some I've tried out so far:

Cantaloupe & fresh mint
Watermelon & fresh mint
Lemon & fresh rosemary

And some I intend to try...

Strawberry & fresh basil
Lemon & orange

The possibilities are endless! And you don't need much to give it flavor--just a handful of fruit and/or a few sprigs of herbs. There's nothing wrong with just lemon either; it'll still look pretty on your counter and remind you to drink up. Cheers!

The best smell in the world

Is there anything better than walking into a house and smelling something delicious cooking? It may sound a little June Cleaver-y, but I feel all warm and fuzzy inside when my husband, my girls, or a guest walks into my kitchen and says "Something smells great in here!"

Plenty of foods can inspire that sentiment...cookies in the oven...pasta sauce bubbling on the stove. But of all of the food scents out there, nothing does it for me like the smell of garlic, olive oil, and white wine simmering together. It transports me to my happy place, where I'm sitting on a lovely deck overlooking Napa Valley vineyards, a cool glass of chardonnay in hand, reading a cooking magazine while soft jazz plays in the background.

Any time I see a recipe that involves simmering garlic in white wine, I know it's going to be a winner. And when you throw in some shrimp, tomatoes, lemon zest, and fresh parsley, it would be pretty impossible to go wrong.

This recipe was largely inspired by Ina Garten's "Roasted shrimp with feta," but since I omitted quite a few things, and adjusted the presentation, I thought I'd rewrite my version of the recipe here. I went for a simpler approach, eliminating things like Pernod (who has Pernod on hand?) and fennel, and forgoing the breadcrumb topping in favor of serving the dish alongside my favorite thing in the world: crusty bread.

"Roasted shrimp with feta" (or, as I like to call it: "Roasted shrimp in garlic, tomato and white wine broth") Recipe semi-stolen from Ina Garten.

Ingredients:

Several tbsps of good olive oil
3 cloves of garlic, minced
1/4 cup dry white wine
1 can diced tomatoes (or use fresh)
2 tsp tomato paste
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 lbs shrimp (peeled and deveined, with tails on)
5 ounces feta cheese, crumbled
2 tbsp minced Italian parsley
2 lemons (plus the zest from one of them)

Directions:

Pre-heat the oven to 400 degrees. Heat the olive oil in a large skillet that can be safely transferred to the oven. Add the garlic and saute over medium-low heat for one minute. Add the wine and bring to a boil. Cook for 2 to 3 minutes, until the liquid is reduced. Add the tomatoes with liquid, tomato paste, and oregano. Add salt & pepper to taste. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.

Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.* Scatter the feta evenly on top. In a small bowl, combine the lemon zest and parsley with 2 tbsp of olive oil. Sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are opaque and tender. Remove from oven and sprinkle the juice of one lemon on top.

*I have to admit that I struggled with the whole "arranging the shrimp artfully" thing. My shrimp didn't really stand up in the pan...they kind of just fell over on top of one another. So when I removed the dish from the oven, I ended up dumping everything into a big bowl and serving it like that. I actually think it came out kind of better that way, since we could just dish the shrimp and tomato mixture into individual bowls, and then sop up the juices with that crusty bread I was talking about earlier.

Next time I make this, I might leave out the oven altogether, and just saute the shrimp right in the pan. I think the only real reason to bake it was to brown the breadcrumbs, but since the breadcrumbs are excluded in my version, the oven is probably unnecessary.

No matter how you end up cooking the shrimp, you can't really go wrong with this recipe. It's great for  entertaining, and--like so many of my favorite recipes--it can work as either an appetizer or a light dinner. It could also be served over pasta if you're looking for a heftier meal. And it would work perfectly fine without the feta, if you don't feel like buying it, or want to go dairy-free.

Chicken and white bean chili

My poor mom...her cooking has taken a lot of ribbing over the years. It wasn't that she was incompetent in the kitchen, just that she sometimes had a knack for picking recipes that were born to be failures (mini franks simmered in grape jelly, for example), or making the same things over and over until we begged for mercy (like the 3-month chicken finger fest that occurred sometime during 1996).

Like a fine wine, however, her cooking has gotten much better with age. And the other night she made a yummy and very blog-worthy chicken chili recipe, which she had clipped from the pages of the local PA newspaper. Everyone at the table declared it "really good." I think the word "delicious" might have even been thrown around.

The nice thing about this chili is that you can adjust the seasonings to suit your heat tolerance; if you aren't into spicy foods or want to make it kid-friendly, then eliminate the cayenne. If you want to spice it up, you can throw in some diced jalapenos, add more cayenne and cumin, and use pepper jack cheese instead of regular Monterey Jack.

Here's the recipe: (adapted from the Harrisburg Patriot News)

Chicken and white bean chili

2 (20 oz) cans cannellini beans (sometimes known as white kidney beans)
1 tbsp olive oil
1 1/2 pounds chicken, diced into small cubes
1/4 cup chopped onion
1 14 oz can chicken broth
1 4 oz can green chiles, chopped
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp chopped cilantro
1/8 tsp cayenne
2 green onions, sliced
monterey jack cheese, shredded

Drain one can cannellini beans and set aside, but save the liquid.

Heat oil in pan over medium heat. Add chicken and onion and cook for 4 or 5 minutes. Stir in broth, green chiles, and spices. Simmer 15 minutes.

Stir in the drained beans and the can of undrained beans. Simmer 5 minutes (If you want, you can mash some beans to help thicken the chili.)**

Ladle into bowls, garnish with green onion and cheese

**Note: We also ended up adding some cornstarch to thicken the chili at the end.

Thanks, mom! I promise not to tease you about your cooking anymore...at least not for a while. :)