Shortcut Week Day 5: More Ideas!!

As I mentioned at the beginning of the week, I won't ever judge you if you need to take a shortcut just to get dinner (or lunch or breakfast) on the table. It happens to everyone. As much as I subscribe to the thought that cooking is a relaxing wonderful experience that I love, there are days when I just need a break. Here are some additional ideas that will hopefully make those busy days a little easier.

Quick and easy is essential.

Freezer-friendly recipes are great because you can prep them on the weekend and then just pull them out and cook as necessary.

The handy-dandy crockpot is crucial for nights when you know you'll be working late.

What is your go-to shortcut in the kitchen? I'd love to hear your ideas.

Shortcut Week Day 4: Brie Stuffed Cinnamon Rolls

Homemade cinnamon rolls have been on my bucket list for years. A quick perusal of my Pinterest boards shows at least 15 different recipes for these sweet breakfast treats. A while ago I made homemade cinnamon roll biscuits that were delicious and allowed me to get them to my stomach table in just over a half hour. But they aren't quite the puffy, fluffy, yeasty cinnabon-like rolls that I'm really craving to make from scratch. The ones I want to make take a long time: typically kneading, two rises of at least an hour each, plus baking. I'm sorry but I do not normally put that much effort into breakfast for myself. Now if you (any of you) came to visit and I had an excuse to get up extra early and make you a special treat, maybe I could convince myself the time was worth it.

Since most normal people don't spend hours prepping breakfast, today's shortcut recipe is a great one for when you want to impress your overnight guests. I cannot take credit for this ingenious idea of stuffing cinnamon rolls with brie cheese. One of my friends totally did this first and as soon as she told me about it, I put cinnamon rolls and brie on my grocery list. Oh it lives up to what you would expect. Delicious! And so easy!

Make this on Saturday. Or Sunday. And say thank you to Alison!

Brie Stuffed Cinnamon Rolls
Ingredients:
1 package cinnamon rolls with icing
about 1/2 of 6 oz log of brie cheese

Directions:
Preheat oven to 400 F. Lightly spray a round baking dish with cooking spray.

Slice the cheese into 6 pieces. There is no need to remove the rind. Pop open the cinnamon rolls. Working with one at a time, unroll the cinnamon roll, place of piece of cheese in the center and reroll covering all sides to seal in the cheese. Place into the baking dish.

Bake for 14-18 minutes until hot and browned. Let cool slightly and then spread the icing on top.

Shortcut Week Day 3: Mexican Tortilla Soup

My mom knows I love to cook so when she tries a new recipe that they love, she sends it along. This soup is one of hers. She said "I liked it because it doesn't take very long to prepare - just open the cans and heat!" It kind of resembles one of those 8-can soups but it is Mexican flavored!

All you need is 5 cans (chicken broth, corn, black beans, refried beans, chicken), a jar of salsa, some pre-shredded Mexican cheese, and cumin from your spice cabinet. It is so easy, how can you not make it?

Mexican Tortilla Soup (from my mother)
Ingredients:
1 cup salsa (I used medium, but adjust to your desired heat)
15 oz can corn, drained
15 oz can chicken broth
15 oz can fat-free refried beans
15 oz can black beans, un-drained
10 oz can chicken, drained
2 tsp cumin
1 cup shredded Mexican cheese
For serving: tortilla strips or chips, sour cream.

Directions:
Combine the salsa, corn, broth, beans, chicken, and cumin in a large pot. Heat over medium low until hot, about 15-20 minutes. Stir in cheese. Top with tortilla strips and sour cream, if desired.

Serves 4.

Shortcut Week Day 2: Peanut Butter Brownie Muffins

I was invited to an impromptu dinner party (does it count as a party if there were 3 of us?) the other night and asked to bring a dessert. I could have stopped and picked up ice cream (it was too cold) or packaged cookies (I've never liked those sugar cookies from the store) but you know me, I really wanted to make something. However, I didn't have a lot of time. I had a bag of mini Reeses cups that my mom sent home with me after the holidays so I decided to dazzle up a box of brownies. Apparently I'm not the only one to think of this, so I followed along with a recipe from one of my go-to dessert blogs, Bakerella. This is so easy but no one will be able to tell you took a shortcut with the box. They'll be too excited about the fact you gave them a brownie stuffed with a peanut butter cup!

Peanut Butter Brownie Muffins (adapted from Bakerella)
Ingredients:
1 package Double Fudge Brownie Mix (I used Duncan Hines, but any brownie mix should suffice)
2 eggs
1/3 cup water
1/4 cup vegetable oil
15-20 mini Reeses cups, unwrapped

Directions:
Preheat oven to 350 F. Place foil liners for cupcakes on a baking sheet.

Stir together the contents of the brownie mix, eggs, water, and oil until well mixed. Fill each liner with approximately 2 tbsp of batter.

Bake for 10 minutes. Remove from the oven and push a Reeses into the center of each cupcake. Bake about 10 minutes longer until cooked through.

Let cool completely.

Makes 15-20 brownie muffins.

Banana Oreo Milkshake

On Wednesdays, we wear pink.

Everyone in Africa can read Swedish.

Oh my god, Danny Devito! I love your work.

She doesn't even go here.

I'm not a regular mom, I'm a cool mom.

Stop trying to make fetch happen!

**My milkshake brings all the boys to the yard**

Okay that last one is technically not a quote from "Mean Girls" but the song reminds me of the movie. And anytime I make a milkshake, I sing that song. Yes, I did that when I made this banana oreo milkshake. And if you ask me, I think it will bring all the boys to your yard. Or at least your kitchen.

Banana Oreo Milkshake 
Ingredients:
1 frozen banana, cut into chunks
1/4 cup milk
1/4 cup plain Greek yogurt
2 double stuff Oreos

Directions:
Combine the banana chunks, milk, and yogurt in a blender. Pulse until fairly smooth. Add the Oreos and pulse until you reach your desired consistency.

Serves 1.

Greek Couscous Salad

From Friday to Tuesday we had a glimpse of spring weather. Indeed, Monday and Tuesday got into the 60s! The sun was shining. Scarves, hats, and mittens were unnecessary. Boots were left on the mat at home.

Then there was last night. The rain/hail/snow/windstorm came back with vengeance. It woke me in the middle of the night for a few hours while it was trying to break through my windows. In the morning I could hear people scraping the icy snow mixture off their cars. I almost threw the covers over my head and declared I wasn't coming out until winter leaves us alone.

Unfortunately real life doesn't allow me to do that. So I'll settle for spring on my plate. In the form of this couscous salad. It goes perfect as a side to a grilled pork chop, chicken breast, or piece of fish. Make it. Sip a fruity cocktail. Pretend spring is out of hibernation for real.

Greek Couscous Salad 
Ingredients:
1 1/2 cups cooked couscous
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/4 cup diced red onion
kernels from one ear of corn
1/3 cup sliced black olives
1/3 cup feta cheese
juice of 1 lemon
salt and pepper, to taste

Directions:
Stir together the couscous, vegetables, olives, and cheese. Squeeze the lemon juice on top and toss to coat. Season with salt and pepper, to your own taste.

Refrigerate until ready to serve.

Mahi Mahi with Jalapeno Ponzu

Vocab lesson of the day--

Ponzu: a citrus and soy based sauce used in Japanese cooking.

My interpretation--

Ponzu: an orange salty thin sauce that makes fish (in this case, mahi mahi) extra delicious regardless of your ethnicity. I picked up some mahi mahi from Trader Joe's during a trip to Indianapolis this fall and have been looking for good recipes to use up my freezer stock. This flavor profile worked perfectly. I spiced it up with some jalapenos. Definitely a quick and easy main course dish. Try it with another hearty fish like salmon or even chicken.

Mahi Mahi with Jalapeno Ponzu (adapted from Cooking Light's The Complete Quick Cook)
Ingredients:
1 tbsp low sodium soy sauce
1/2 tbsp orange juice
1/2 tbsp mirin
1 tsp fresh lemon juice
1 tsp sesame oil
1 4-6 oz mahi mahi fillet
slices of fresh jalapeno pepper

Directions:
Whisk together the soy sauce, orange juice, mirin and lemon juice.

Heat the oil in a skillet over medium-high heat. Add the mahi mahi and cook about 4 minutes on each side until cooked through.

Place your fish on a plate and top with jalapeno slices. Spoon the ponzu over the fillet. Let stand for 10 minutes.

Serves 1.

Spicy IPA Hummus

Grab yourself a mug of beer and let's cheers to the start of 2014! We'll probably need some snacks to wash down that beer. How about this spicy IPA hummus and some chips or carrots? Sounds perfect.

Spicy IPA Hummus (adapted from The Beeroness)
Ingredients:
2 jalapenos, stemmed and roughly chopped (remove seeds if you want it to be less spicy)
3 tbsp tahini pasta
15 oz can of chickpeas, drained and rinsed (peeled, if you have time)
1/3 cup chopped parsley
1 tbsp extra virgin olive oil
juice of 1 lime
1/2 tsp garlic powder
1/2 tsp kosher salt
1/3 cup IPA beer (I used New Holland Brewery White Hatter), plus additional if necessary

Directions:
Place the jalapenos, tahini, chickpeas, parsley, oil, lime juice, garlic powder, and salt in a food processor. Pulse until everything is pureed. Stream in the beer while the processor is going. Add additional beer until you get to your desired consistency.

Serve with tortilla chips, crackers, or veggies.

Stout Mac and Cheese

What is your favorite Christmas song?

That is it. I just want your feedback. :) While you think about it, make this cheesy, beery, spicy mac and cheese. Packed full of flavor with chorizo and multiple cheeses, it is guaranteed to make you sing.

Now what song are you singing?

Stout Mac and Cheese (adapted from Cooking Light)
Ingredients:
4 oz small pasta (I used shells)
1 tsp canola oil
2 oz chorizo
1/3 cup diced onion
1 1/4 tbsp flour
freshly ground pepper, to taste
1/2 cup stout beer (I used Guinness)
3 tbsp milk
1 1/2 oz freshly shredded cheddar cheese
1 oz velveeta cheese

Directions:
Preheat oven to 450 F.

Cook pasta according to package. Drain.

Heat the oil in pan over medium heat. Add the chorizo and onion and cook about 6 minutes, crumbling the meat. Add the flour and a grind or two of freshly ground pepper. Stir about 1 minute, stirring constantly. Whisk in the beer and then bring to a boil. Stir constantly for about 3 minutes until it thickens. Remove from the heat and stir in the milk and cheeses until melted. Stir in the pasta and toss to coat completely. Divide into two individual casserole dishes coated with cooking spray.

Bake for 10 minutes until browned.

Serves 2.

Mushroom and Sausage Ragu

Winter is certainly here. In central Illinois we have wind chills below zero already. I bundle up to head outside in a puffy coat, scarf, hat, and mittens and I am still cold. The wind... the wind gets me every time.

With the weather chilling our bodies, it is essential that we eat good warm comfort food. Something like the lasagna soup I showed you earlier this week. Or let's be honest, any kind of soup will do. Maybe you aren't feeling soup, so please try this quick and easy mushroom and sausage ragu. I served it atop some creamy cheesy polenta in order to make it complete comfort. It'll warm your soul. I promise.

Mushroom and Sausage Ragu with Polenta (adapted from Cooking Light The New Way To Cook Light)
Ingredients:
1 tbsp extra virgin olive oil
4 ounces Italian sausage (I used hot but pick your spice level)
1 small onion, chopped (about 1/4 cup)
1/2 lb button mushrooms, sliced
1 large garlic cloves
1/2 can (14.5 oz) diced tomatoes, undrained
1 1/4 cup chicken or vegetable broth (homemade or low sodium store-bought)
3/4 cup water
1/2 cup uncooked polenta
1/4 cup Neufchatel cheese (1/3 less fat cream cheese)
1/2 tbsp unsalted butter
salt and pepper, to taste

Directions:
Heat 1 tsp of oil in a skillet over medium-high heat. Add the sausage and cook until browned, about 3 minutes, stirring to crumble. Remove sausage to a plate.

Heat another 2 tsp of oil in the skillet. Add the onion and cook for about 3 minutes. Add the mushrooms and cook about 4 minutes, stirring occasionally. Stir in the garlic and cook for another 1 minute while constantly stirring. Return the sausage to the pan and mix in the tomatoes. Season with a dash of salt and pepper and bring to a simmer. Reduce the heat to medium and simmer for 15 minutes.

Bring the broth and water to a boil in a saucepan. Whisk in the polenta. Reduce the heat to medium and simmer for about 20 minutes until thick, stirring occasionally. Stir in the cheese and butter and season with salt and pepper to taste.

Serve the polenta topped with the ragu.

Serves 2.

Mexican Tortellini Skillet

Candy Crush.

Addicting, amiright?

I started playing it shortly after it became super popular. BUT I refused to link it to my facebook because why in the world would I want the world to know how much time I waste playing games on my phone? So eventually I hit that level that I needed to get help from my facebook friends (or pay money to the app store) to move on. I said, see you later, Candy Crush. We are over.

Then recently I learned that they have these "quests" you can play to avoid asking your friends for help. I resisted for a little while but then I downloaded it back on my phone. Now, I've been playing it probably too much lately. What can I say? It helps me de-stress.

You know the best thing about Candy Crush? You can only play it for a certain amount of time. There is a built-in, put-your-phone-down-you-idiot-and-do-some-real-work fail safe. Talk about genius. Thank you, creators!

This tortellini skillet will prove to be just as addicting as Candy Crush. It is super quick and easy to make but packed full of flavor. It will be like when one of the wrapped candies and one of the striped candies mix in the game and you get a giant big candy that crushes lots of rows and columns. But in your mouth... in the flavors of Mexico.

Mexican Tortellini Skillet (inspired by Half Baked Harvest)
Ingredients:
1/2 lb cheese tortellini
1 tbsp extra virgin olive oil
1/2 onion, diced
1 garlic clove, minced
1 ear corn, kernels removed
1/2 tbsp ancho chili powder
1/2 tbsp ground cumin
1/4 cup salsa
1/8 cup pickled jalapenos
8 oz can black beans, rinsed and drained
1 handful chives, diced
2 handfuls shredded Mexican cheese
tomatoes, avocado, Greek yogurt or sour cream, additional jalapenos, for serving

Directions:
Preheat broiler.

Bring a large pot of water to a boil and cook the tortellini according to the package.

In a large oven-proof skillet*, heat the oil over medium heat. Add the onion and saute until softened about 5 minutes. Add the garlic and cook for about 1 minutes. Add the corn, chili powder, cumin, and salsa and cook for about 4 more minutes. Stir in the pickled jalapeno and black beans and cook for another 4 minutes until the veggies are soft and cooked. Stir in the cooked and drained tortellini and chives. Stir to coat completely.

Top the pan with the shredded cheese and broil for about 1 minute until the cheese is melted and browned slightly.

Serve topped with chopped tomatoes, avocado, Greek yogurt, and additional jalapenos.

Serves 3-4.

*If you don't have an oven-proof skillet, just transfer the mixture to an oven-proof baking dish after you stir in the tortellini and chives, top with the cheese, and broil from there. But you should invest in an oven-proof skillet because then you will have one less dish to clean after dinner!

Cottage BELT

Let's talk about belts for a few minutes.

I purchased this one brown belt from the Buckle when I was in high school. Yeah, remember when you used to want to buy everything from the Buckle like their really expensive jeans and Doc Martens? Well, I bought this great brown belt. I wore it ALL THE TIME.

Then, of course I realized I needed a black belt, because we all know that one of the biggest fashion faux pas is a brown belt with black shoes or vice versa. So I bought a black belt from the Buckle for those intermittent times I wore black shoes. And there we go, a belt for every occasion.

As I have grown up (and definitely out of my Doc Martens, but not jeans, still L-O-V-E jeans), I have become a black-based outfit person. That means in the past 12 or 13 years since I invested in that black belt, I have worn it A LOT. It has worn holes... yes, multiple holes that have seen me through the shrinking and expanding stomach through the years. So imagine my disappointment when I realized that the belt was heading towards the end of its life. The stitching holding the buckle in place was about to give way forever. :(

I had to purchase a new belt. Nothing as great as my old one, but it'll get me through the days.

Now you want to know about the best belt? A Bacon, Egg, Lettuce and Tomato sandwich. Haha, you see what I did there? I know you probably don't need me to spell out how to make a BLT (with an egg), but I wanted to speak a little on this cottage bacon. I got it at the meat lab on campus. It is less fatty than typical bacon and mighty delicious. You should try it out.

Wear your belt and eat one too.

Did anyone else have a crazy sparkly belt when they were in high school?

Cottage BELT
Ingredients:
2 pieces cottage bacon, cooked to your desired crispness
1 egg, cooked over medium
1 large lettuce leaf, torn in half
1 thick slice tomato
1 english muffin, toasted
1/2 tbsp light miracle whip (or mayo)

Directions:
Spread the miracle whip on one of the muffin halves. Top with the lettuce, tomato, bacon and egg. Top with other half of muffin.

Pulled Pork Spring Rolls and Wonton Tacos

Are you a leftover person?

My dad was definitely the leftover person of the family growing up. He was always heating up the leftover lasagna or putting the extra meatballs on a sandwich. Every now and again we would have a "leftover dinner"... you know, a clean out the refrigerator because there are too many tupperware containers in there dinner. I think I always enjoyed them because you got to eat a little bit of everything. And you know I love just about everything food related.

These days, leftovers are an inevitable part of my cooking. Sometimes I do the cooking for one but many times I'll make enough for 2-6 either because the recipe goes that way or so that I can have leftovers for lunch the next day. Every now and then, I like to repurpose my leftovers into something new. Here are two of my favs. Honestly, you don't have to use pulled pork and coleslaw; these are good with just about whatever you want to stuff into them.

Leftover Pulled Pork Spring Rolls and Wonton Tacos
Ingredients:
Leftover pulled pork
Leftover vinaigrette coleslaw
wonton or egg roll wrappers

Directions:

For the spring rolls, lay the egg roll wrappers on a clean surface. Place about 1 tbsp pulled pork and 1 tbsp coleslaw on each wrapper. Fold and roll up, sealing with water. Place on a baking sheet coated with cooking spray. Coat the tops with cooking spray. Bake at 425F for about 15 minutes, turning halfway through.

For the wonton tacos, place a wire rack on a baking sheet. Drape the wonton wrappers over the rack. Bake at 400 F for about 3 minutes until golden brown and crispy. Fill the tacos with leftover pulled pork and coleslaw.

Chicken Gyro Lettuce Wraps

You know how some days you feel like you are running around like a crazy person? That you keep doing lots of work but somehow it feels like the to-do list keeps growing and never shrinking? What happens when that is your life for months on end? Does that just make you a crazy person?

Hi, my name is Julie and apparently I am a crazy person.

At least I still make (sometimes) and eat (most of the time) yummy food. Very rarely lately do I share it with you, but what can I say? I'm a crazy person. Enjoy these quick and easy chicken gyro lettuce wraps. They'll make you feel a little less insane.

Chicken Gyro Lettuce Wraps (adapted from Rachael Ray Magazine)
Ingredients:
1/2 cup shredded cucumber
1/2 cup plain fat-free Greek yogurt
1/8 cup chopped fresh basil
1/8 cup chopped fresh mint
1/8 cup chopped fresh parsley
1/8 cup chopped fresh chives
1 lemon, juiced
2 cloves garlic, pressed
1/8 cup extra virgin olive oil
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp ground cumin
2 boneless skinless chicken thighs
salt and pepper
Romaine hearts, for serving
Chopped pepperoncini and tomatoes, for serving

Directions:
Place the cucumber in a colander and generously salt. Let rest for 10 minutes and then press out the liquid. Add the cucumber, yogurt, fresh herbs, 1/2 of the lemon juice, 1 clove of garlic and 1/4 tsp cumin to a food processor. Puree until almost smooth. Season with salt and pepper. Refrigerate until ready to serve.

Combine the other half of the lemon juice with the other clove of garlic and about 1/8 cup oil. Mix in the paprika, oregano, coriander, and 1/2 tsp cumin. Place the chicken in the marinade and toss to coat. Let sit for 15 minutes.

Heat a grill over medium-high heat. Shake of any excess marinade. Cook, flipping halfway through, for about 10 minutes until cooked through. Slice into pieces.

Serve the chicken on top of the romaine hearts garnished with pepperonicini, tomatoes, and cucumber sauce.

Serves 2.

Shrimp Fried Barley

I'm nothing if I'm not a weirdo. I like peanut butter and pickle sandwiches. I dance like a crazy person around my apartment all by myself because sometimes music makes me hyper. I spend a few hours cleaning my desk at work and then the following day cannot figure out for the life of me where I put a specific piece of paper that I need. Let's not even talk about the assortment of music I have on my iPod.

So here I am, weirding up (or it is out?) your life with fried barley instead of rice. It is a nice change that I fully support.

Get down with your strange self. :)

Shrimp Fried Barley
Ingredients:
1/2 tbsp peanut oil
2 green onions, diced, white and green parts separated
4 oz shrimp, peeled and deveined
1 cup chopped green beans
1 cup cooked barley
1 egg, beaten
1 tbsp low sodium soy sauce
1 tsp sriracha sauce
1/2 tsp fish sauce

Directions:
Heat the oil in a wok or large skillet over medium-high heat. Add the white parts of the onions and saute for about 1 minute until softened. Add the shrimp and cook, stirring frequently, for about 1-2 minutes until no longer completely pink. Add the green beans and saute for another minute. Add the barley and toss to mix everything, cooking for about 2-3 minutes. Push the barley mixture to the side and slide the beaten egg into the pan. Scramble. Mix the cooked egg into the barley. Sprinkle in the soy sauce, sriracha and fish sauce and toss to combine.

Serve topped with the green parts of the onion.

Serves 2.

Garlic Chipotle Chicken Tacos

Squirrels.

They are quite funny creatures, right? You'd be hard pressed to find a college campus (at least the ones that I have been to) that is not crawling with the little guys. Somehow squirrels are afraid of people yet seem to long to be around them.

We used to have this one squirrel on Hope College's campus that didn't have a tail. We called him squabbit because he looked almost like a rabbit. The squirrels on Duke's campus were not quite as noticeable to me-- probably because I didn't walk through the quad often. But since I've been back to the midwest, I've been observing quite interesting behavior from the squirrels. One of my first times through the quad, a squirrel was sitting on this girl's lap. No joke, she was sitting on a bench feeding a squirrel while her friend took a picture. Crazy. Today I was walking between buildings and a squirrel noticed me walking by and became as still as a statue while giving me the stink-eye. Why do the squirrels love campuses so much?

Maybe it is the food. There is always someone eating something while walking through campus. Plus there are lots of garbage cans for them to play around with... 

Anyway, I'm not sure how the squirrels will feel about these garlic chipotle chicken tacos but I'm guessing you will like them. They make a great summer night meal-- charred peppers and onions on top of flavorful grilled chicken. 

Garlic Chipotle Chicken Tacos (adapted from Cooking Light June 2012)
Ingredients:
1 garlic clove, pressed
1 chipotle pepper in adobo sauce, minced
1 tbsp canola oil
1/2 lb boneless skinless chicken thighs (or you can use chicken breasts)
freshly ground pepper
1 tbsp chili powder
1 small red bell pepper, sliced
1/2 small red onion, sliced
6 corn tortillas
shredded lettuce

Directions:
Combine garlic, chipotle pepper and 1/2 tbsp oil in a small bowl. Rub evenly over the chicken. Sprinkle with freshly ground pepper.

Preheat indoor or outdoor grill. Grill chicken for about 6 minutes, flipping halfway through, until cooked through. Remove from grill and keep warm.

Combine 1/2 tbsp oil, chili powder and freshly ground pepper in another bowl. Toss with the bell pepper and onion to coat. Place the vegetables on the grill and cook for about 5-6 minutes until soft and charred.

Thinly slice the chicken. Serve the tortillas topped with chicken, vegetables and shredded lettuce.

Serves 2.

Barley Salad with Chickpeas

Salads are perfect for hot, humid summer evenings. They come together so quickly. They require no heating source so your air conditioning doesn't have to go into overdrive keeping your apartment cool. However, lettuce topped with chopped veggies can get a little boring. Adding grains is a great way to step up your salad to that next level. If you really want to put it over the top, add some dried fruit and nuts. Make your way to the fresh greens section of your grocery store and try something new. Chickpeas make a great alternative to meat as your protein source.

This recipe is adapted from my cooking for one cookbook, Serve Yourself. Originally it was designed with farro but I subbed barley because I had that in my pantry. It was refreshing and delicious!

Barley Salad with Chickpeas (adapted from Serve Yourself cookbook)
Ingredients:
2 tbsp chopped pecans
1 cup cooked pearl barley, cooled
1/3 cup chickpeas, rinsed and drained
1/2 cup lightly packed arugula leaves, coarsely chopped
1/4 cup canned diced tomatoes including juice
2 tbsp dried cherries
1 green onion, thinly sliced
6 large mint leaves, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
kosher salt and freshly ground pepper, to taste

Directions:
Toast the pecans in a dry skillet over medium-high heat until they turn dark brown and smell fragrant. Remove to a plate to cool.

Combine the pecans, barley, chickpeas, arugula, tomatoes, cherries, green onion, and mint in a bowl. Mix. Drizzle with the oil and vinegar and mix to combine. Season with salt and pepper, to taste.

Chicken Week- Day 4- Buffalo Chicken Salad

Let's be honest. Did you really think I could make it through a week of chicken without throwing in some buffalo sauce? Of course not! I know that I already posted the best chicken salad but this one is giving it a run for its money. Creamy buffalo and yogurt sauce with crunchy carrots and celery. Plus blue cheese.

Sign me up.

1 million times over.

Buffalo Chicken Salad
Ingredients:
1 cup diced cooked chicken
1 celery stalk, diced
4 baby carrots, thinly sliced
1 green onion, diced
1/8 cup blue cheese crumbles
1/2 cup plain Greek yogurt
1 1/2-2 tbsp buffalo sauce


Directions:
In a bowl, toss together the chicken, celery, carrots, green onion, and blue cheese. Mix together the yogurt and buffalo sauce in another bowl, then pour over the chicken mixture and stir together.

Serve as a sandwich or wrap with lettuce and tomato. Or serve on crackers or pita chips. Or eat with a spoon. No judgement here.

Chicken Week- Day 3- Barbecue Chicken Pizza

You know what's funny?

When you are driving home after a long day at work with the radio on and the windows rolled down. You pull up to a stoplight behind another car and the people in it are rocking out to the same song that is blaring on your radio. Like all out dancing in the car.

Now I don't judge. And especially not people who are having fun and enjoying life, but this sight just started me laughing-- down to the depths of my belly laughing. I giggled the rest of the way home. It was probably so humorous because I could imagine myself in that car with any of my good friends doing the exact same thing. I never realized how ridiculous yet care-free we looked to the world. Ahh... the memories.

This bbq chicken pizza is almost as care-free as dancing in the car to your favorite song. Well, it certainly it super easy.... especially when you have leftover chicken in the fridge. This last time I made pizza dough, I used a combination of bread flour with whole wheat and rye bread (2 cups, 1 cup, 1 cup). The nuttier flavor of the dough worked perfectly with the bbq chicken.

Barbecue Chicken Pizza
Ingredients:
1/3 cup diced cooked chicken
2 tbsp barbecue sauce of choice
1/4 tsp crushed red pepper, plus more for serving
1 green onion, sliced, white and green parts separated
1/2 cup shredded mozzarella cheese
1/5 homemade pizza dough (or single serving storebought pizza dough)
shredded parmesan, for serving

Directions:
Thaw frozen pizza dough in the fridge over the course of the day.

Preheat oven to 500 F. Place a baking stone or upside down baking sheet in the oven during the preheating process.

Remove the dough from the fridge and place the ball on a clean surface and cover with a damp cloth. Let sit for 10-30 minutes while the oven reaches temperature.

Mix together the diced chicken, barbecue sauce, 1/4 tsp crushed red pepper and white part of the green onion.

Stretch the dough into a flat shape. Remove the baking stone from the oven and place the dough on top of it. Quickly spread the barbecue mixture over most of the dough; top with the cheese.

Bake for 7-8 minutes until crust is golden and cheese is hot. Remove and top with green parts of onion, additional CRP and parmesan cheese. Let cool 5 minutes before cutting and serving.

Serves 1.

Chicken Week- Day 2- The Best Chicken Salad

I really meant to post everyday this week. That's part of the reason I decided to do another theme week. But yesterday afternoon I had to leave work because I was not feeling well. That meant I spent the remainder of the afternoon asleep on my couch before crashing for the night in my bed. That also meant that I didn't open up my computer to finish this post and tell you about "the best chicken salad". Sorry!


We've had the miracle whip vs mayonnaise discussion before. The last time I fell into the miracle whip category while I was enjoying my tuna salad. However, now we're talking chicken salad and I'm switching camps to mayonnaise. Like I always am with food, I appreciate it all. There is a time and a place for them all... aka the time and the place for Reeses pieces is whenever and where ever I can get my hands on them and the time and the place for Sprite Zero and saltines is when I'm sick and laying on my couch...

In order to make the best chicken salad, mayonnaise is essential. Plus you need a tart apple and some walnuts for texture. And dried cranberries to sweeten it. A little bit of lemon juice and salt and pepper and we are rocking. It is best served on a croissant but unfortunately I couldn't find any in my grocery store's baked good section so I went with a whole wheat ciabatta roll. The recipe below is for about 1 serving; you can definitely double it or quadruple it to make enough for the family. Because of the apple and my desire to not eat soggy walnuts, I suggest making it fresh on the day you are going to serve it. The leftovers are okay but definitely not the best anymore.

The Best Chicken Salad*
Ingredients:
1/2 cup diced cooked chicken
1/3 granny smith apple, diced
2 tbsp craisins
1 tbsp diced green onion
1 tbsp chopped walnuts
1 1/2 tbsp light mayo
juice of 1 lemon
salt and pepper, to taste

Directions:
In a small bowl, combine the chicken, apple, craisins, green onion, and walnuts. Squeeze the lemon juice over the mayo and mix. Pour the dressing on to the chicken mixture and stir until coated. Season with salt and pepper, to taste.

Refrigerate until ready to use. Serve on your bread of choice.

*In my opinion