Perfect Roasted Chicken Breasts

I've been married for almost 12 years.  I have spent most of those 12 years trying to perfect chicken breasts.  Chicken seems to be an integral part of almost every recipe, and if it's done wrong, it's just not good.  Overcooked--chewy, stringy, dry.  Undercooked--food poisoning.  Always erring on the side of not making anyone sick, my chicken used to invariably end up overcooked.

The litmus test to the success of my chicken is Ken's reaction. Early in our marriage, he used to wait until halfway through the meal to get up from the table and get the barbeque sauce that he uses to moisten my chicken.  Then he started to put it on the table before we even sat down.  He thinks I don't notice.  But I do.  It's the highest form of insult!

Then I figured it out!  And the result is the most succulent, flavorful chicken with crispy skin, that is perfect every single time.  I made it last night.  I'm happy to report that the barbeque sauce sat on the table...untouched.  Hooray for me!

The kids like it, especially the crispy skin.  Elizabeth asked for more skin about three times.  Finally, I said, "You can't eat so much skin, E!"  She said, "Why not?  It's delicious!"  Why not, indeed!

Perfect Roast Chicken Breasts

4 split chicken breasts, bone-in, skin on
2 cups dry white wine
salt, pepper, herbs de provence
olive oil

Arrange chicken breasts skin side up in a 9 X 13 baking dish.  Pour wine in the bottom of the dish.  If you don't want to use wine, use chicken broth. Or a combo of the two!

Drizzle with olive oil.  Season generously with salt, pepper, and herbs de provence.

If you are feeling crazy, use a bigger dish and add baby carrots, quartered onions, and baby potatoes!

Bake at 425 degrees for 45-60 minutes, until a thermometer registers 165 degrees.

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Quick Quesadillas and Fresh Salsa

This time of year I really miss tomatoes from my garden.  All juicy and bright red, bursting with flavor.  One cannot replicate the taste of a garden tomato.  Especially at the end of February in Chicago.

The choices at the store range from hard and light pink, to somewhat red and mealy.  And then there are the perfectly red ones with the vine still attached, standing out like an amazing beautiful tomato oasis against all the poor comparisons.  They look pretty darn good and tasty, and are whispering to me, "Buy me!  Buy me!"  Then I look at the price and my dreams are shattered.  I usually sigh and walk away.  Disgruntled.  Elizabeth asks, "Mama, why are you mad at the tomatoes?"

This past week at my favorite market, it seemed like they had an abundance of these sinful red tomatoes on the vine, which I was sure were there just to taunt me.  I almost walked past them, but I stopped to check the price.  Expensive?  Not nearly as much as usual.  Hmmm.  I felt like someone had mismarked them.  So I did what any normal person would do.  I grabbed a plastic bag and filled it to the brim with luscious tomatoes.

Once I made it through the checkout line and it was confirmed that yes, that was the price, I allowed myself to think of all the wonderful possibilities.  Caprese salad?  Definitely.  BLT?  Uh, yes please.  But it was the homemade salsa I envisioned that really made my mouth water.  Everything about it says summer, and fresh, and well, deliciousness.

I needed something to go with my salsa.  In the spirit of not stuffing my face with junk, I wanted to steer clear of eating the entire bag of Tostitos with my healthy salsa.  I kept coming back to simple quesadillas, with just enough cheesy goodness to satisfy my junk craving, but packed with veggies and chicken as well.  My lunch was decided, and it was pretty darn good.  It will be warmer soon, right?!?

Quick Quesadillas

1 tablespoon olive oil
1/2 onion, chopped
1 bell pepper (use whichever color you prefer), chopped
1 cooked chicken breast, cubed
Shredded monteray jack cheese
2 flour tortillas
1 pat of butter

In a saute pan over medium heat, saute onions in olive oil until golden, about 5 minutes, then add pepper and continue sauteing until peppers are just tender, about 3 minutes more.  Add cooked chicken cubes and heat through.  Pour contents of pan into bowl and wipe pan clean with a paper towel.  Melt pat of butter in pan, place one tortilla in the pan, top with pepper, onion and chicken mixture.  I add just enough shredded cheese to keep the quesadilla together when it melts.  (I could easily add the entire bag of shredded cheese, but honestly, the veggies really shine when not drowning in cheese!  I promise....).  Slap another tortilla on top and let the bottom brown, about 3 minutes, then flip over to the other side and let brown, about 2 minutes more.  Serve with homemade salsa.

Fresh Salsa

One bunch of cilantro
Juice of 2 limes
1/2 onion
1 jalapeno pepper, seeded and membrane removed
1 teaspoon salt
6 large red tomatoes

In food processor, combine onion, pepper, cilantro, lime juice, salt.  Process until chunky.  Then add three of the tomatoes.  Pulse until just combined and the tomatoes have broken down.  Do not over process.  Cut the remaining tomatoes in a small dice and fold into your mixture.  Adjust seasonings if necessary.

Note:  One jalapeno, seeded and with the membrane removed, make a pretty mild salsa.  Leave in the seeds and membrane if you want more heat.

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Icy Bellinis

We all knew it was just a matter of time until I turned my Vitamix to the dark side.  And nothing says Saturday like killing a bottle of champagne before noon.  Harry's Bar, you ain't got nothin' on me!

Icy Bellinis

16 oz package of frozen peaches
1/3 cup sugar
Champagne

Using tamper, blend frozen peaches and sugar until all mixed.  Fill glasses half full with your peach sorbet.  Top with champagne and stir a bit until mixed.  YUM.

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Vitamix Banana Cream Pie Ice Cream

Ok, seriously.  I have problems.  I am completely obsessed with my Vitamix.  Here's another creamy, delicious soft serve ice cream for your enjoyment.

Banana Cream Pie Ice Cream

3 ripe bananas
1 14oz can sweetened condensed milk
1 cup cream
1/2 cup milk
2 teaspoons vanilla
whipped cream

Blend 2 of the bananas, condensed milk, cream, milk, and vanilla together in your Vitamix until well blended.  Pour into ice cube trays and freeze for at least 4 hours.

When ready to serve, take one tray of cubes and blend in the Vitamix, using the tamper as needed.  Add the other tray of cubes and continue to tamper down until the mix is smooth and creamy, much like soft serve ice cream.  Slice the last banana over the top and add some whipped cream.  YUM.

Hey, did you know that you can also make whipped cream in your Vitamix?  (The thing is seriously amahzing.)  Take 2 cups of cream, 1 tablespoon of sugar, and blend on high for maybe 2 seconds.  Hooray!

If you don't have a Vitamix, just use a regular blender to blend it all together.  Put in a container and freeze for at least 4 hours.  Let the container sit on the counter for a bit to thaw out some before serving.  Or, throw in the microwave for a few so it will be easier to spoon!

If you like this, also try my Vitamix New York Cheesecake Ice Cream.  You'll love it!

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Vitamix New York Cheesecake Ice Cream

I finally got my long awaited Vitamix for Christmas.  I have been drooling over it forever.  But they are pretty expensive, and I could never justify it.  And this is coming from someone who seriously has every single small appliance known to man (beef jerky from my dehydrator, anyone? no? how about a quesadilla from my quesadilla maker? mini pies? panini? how about some homemade pasta?).  I guess Ken knew that I would never buy it for myself, so he got it for me, along with XBOX 360 Kinect Nike Fitness (what are you trying to tell me, Ken?!?).

I sat in awe as I watched Michael Symon run through the paces of the wonder that is Vitamix.  But my jaw hit the floor when we were in the frozen dessert segment.  You mean I could make delicious frozen treats in minutes?!?!  I looked around at my family, who was also watching the video.  They sat with their mouths open, eyes darting back and forth from Michael Symon to me, wondering why on Earth I was still sitting there.  Finally, Caroline spoke up, "Mom!  You gotta make that! Like now!  Please!"  Minutes later we were enjoying delicious orange sorbet as we watched Michael make some salsa.

And so my love affair began.  Every morning I make the girls and I a wholesome smoothie.  They contain spinach and wheat germ, fruit, greek yogurt, and a touch of honey.  The girls love them and they are a great way to start the day.  The smoothie plus a homemade granola bar, and we have officially abandoned frozen waffles and sugary cereals.

But it's the desserts that have won my heart.  Every night the girls gobble up their dinners and ask, "What concoction are you making tonight, Mama?" Meyer lemon-honey sorbet!  Mango sherbert!  Black cherry sherbert! Grapefruit sorbet!  Every night, I am literally licking the blender clean.  It's the way that the Vitamix blends everything to a lovely, smooth, frosty consistency.

Enter New York Cheesecake Ice Cream.  So. Very.  Delicious. It's a little more time consuming, as I make the mixture first, then freeze it in ice cube trays.  Then I take the frozen cubes and blend them.  But overall, you still have about five minutes of actual effort. It provides the perfect ice creamy goodness that I literally dream about all day as I am eating kale and quinuoa and doing burpees and mountain climbers.

Vitamix New York Cheesecake Ice Cream

16 ounces fresh strawberries, washed and trimmed
1 tablespoon sugar

2 packages (8 ounces each) cream cheese
1 cup heavy whipping cream
1 cup milk
1 teaspoon vanilla
1/3 cup sugar

Blend the strawberries and the tablespoon of sugar together in the Vitamix until pureed.  You may strain the liquid if you like.  Pour into a small container and refrigerate.

After cleaning the blender, blend together the cream cheese, cream, milk, vanilla, and sugar until smooth.  Poor into two ice cube trays and freeze for at least 4 hours.

When ready to serve, take one of the trays of the mixture and put it into the blender.  On high speed, and using the tamper, blend the cubes until creamy.  Add the other tray and continue to blend and tamp down, until you have a smooth, creamy consistency, much like soft serve.  Serve with several tablespoons of the strawberry puree drizzled over the top.  Serves 6.

Don't have a Vitamix?  No worries, just use a regular blender and pour the mixture into your ice cream maker.  Or make popsicles, marbling together the cream cheese mixture and the strawberry puree. Or just pour it into a container and freeze as is.  Let it thaw on the container a bit as you eat dinner, or even throw it in the microwave for a bit to make it easier to spoon.  You won't have the same divine texture as the Vitamix provides, but it will still be delicious!

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Homemade Egg Drop Soup

There's nothing like homemade chicken stock.  It conjours up images of my grandmother's kitchen, where nothing was ever from a box and the bacon grease jar under the kitchen sink was used daily.  One of my fondest memories is the soup my grandma made me one day after school.  Homemade broth with acini de pepe pasta and some bibb lettuce floating on top.  I was blown away by it's simplicity and deliciousness.  I've made it plenty of times, but it's just not the same as that day, sitting in her simple kitchen, sun streaming through the window, completely satisfied with life.

These days I opt for boxed stock, mostly because there's never enough room in my freezer for making my own.  In an attempt to reduce sodium and processed foods in my life, I thought stock was a good place to start.  I use it frequently, and you never really know what you're getting with the boxed stuff.  Also, I needed to clean out my freezer!

I usually use Barefoot Contessa's Chicken Stock recipe, with a few alterations.  I use whatever herbs I have on hand, and I usually use whatever chicken pieces I have in the freezer that I want to use up.  But this is a great place to start if you've never made stock before.  

Armed with my quart containers full of beautiful stock, the first thing needed is a simple soup echoing the simplicity of my grandma.  Something where the true homemade goodness shines through.  That's where this egg drop soup comes in!

Egg Drop Soup

4 cups chicken stock (preferably homemade, but your favorite store brand will also work)

4 egg whites, whisked with a fork 

4 scallions, chopped, white and light green parts only

salt and white pepper to taste

Bring the stock to a gentle boil in a sauce pan over medium heat.  As you slowly stir the broth, add the egg whites slowly.  The egg will cook, forming ribbons.  Add chopped scallions, season to your taste with salt and white pepper.  Enjoy!

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Sausage, Peppers, and Pasta

This is one of my frequent go-to meals for the family when we time is short but I still want the satisfaction of a hearty meal.  My daughter Grace begs for this meal weekly, and there is truly nothing better than seeing her eyes light up when I answer the daily question of "What's for dinner??" with "Your favorite!"

I've made this recipe a little healthier lately by using whole wheat pasta and turkey sausage.  It's still delicious, and I find that all the flavors mask the taste of the whole wheat pasta.  (I appreciate it's better for you, but in my mind, it will never compare to "real" pasta).  Grace said, "I don't know what you did to this, but it's better than usual!"  I'll take it!

Sausage, Peppers, and Pasta

• 1 tablespoon olive oil
• 1.25 pounds of Italian sausage, casings removed, broken into chunks (use whatever sausage you like--hot, mild, sweet, turkey, pork, or any combination thereof!)
• 1 each red, yellow, and orange bell peppers, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (I enjoy a Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup grated parmesan
• 1/4 cup parsley, chopped
• 1/4 cup basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb short pasta such as rigatoni, bow tie, penne

Cook pasta according to package directions.  Meanwhile, in a large skillet over medium heat, cook sausage chunks in oil until they are no longer pink and begin to brown, about 7 minutes.  Add the onions, and cook until translucent, 3 to 4 minutes. Then add garlic, cook 1 minute more.  Then add the wine, stirring to deglaze the pan and get all the lovely brown bits off the bottom.  Then add broth.  Season with the salt and pepper.  Then add all the sliced peppers to the top, turn the heat to low, and cover for 3 to 4 minutes, allowing the peppers to become a little tender without becoming soggy.  Then stir in the cooked pasta, parmesan cheese, parsley and basil.  Stir to combine, and let cook over the heat for a few minutes until the liquid is absorbed.  Serve immediately.

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A Resolve to be Resolute

I'm refusing to make a New Year's Resolution this year.  Flat out refusing.  Oh sure, I'm on the bandwagon that everyone is on after the holidays...let's organize!  let's exercise!  let's eat healthy!  There's just something about this time of year where hope springs eternal, everything is a new beginning, and the possibilities for success are limitness.  And then I eat a brownie.  And it all goes to hell in a handbasket.

This year I am not putting myself through that.  I'm instead making some real, honest-to-goodness goals that are actually possible to acheive.  And they all have an overarching theme.  Be better to myself.  That's it.  Not be pefect, not be a size 0, not only eat pine nuts and tofu.  Just be better in the things I do for myself and my family.  Here's a breakdown of my goals for 2013.

1.  Get my nutrition in order.  Yes, I need to lose 10 pounds (and then 10 more).  I don't eat anything all day, and then I eat a ton for dinner, and half a bag of doritos at 11 pm.  And then I just feel like crap. It's gotta stop.  I'm a great cook, I make awesome things.  I just need to put a little more effort in the things I put in my body, and the way that I do it.

2.  Get moving.  I need to exercise more.  But instead of making some insane workout plan that is impossible to stick to, my only requirement is that I do SOME movement a few times a week.

3. Get my life in order.  There's paperwork everywhere.  There's recipes everywhere.  There's cookbooks everywhere.  There's craft stuff everywhere. There's every piece of paper that ever came home from school everywhere.  I need to declutter and get it together.  There's this closet....Ken says it looks like an episode of Hoarders.  It does.  But I don't need to organize my life all at once or not at all.  So I'm devising a plan to tackle it a little at a time.  No pressure.

4.  Make more time for myself.  This little blog has been fun for the past several weeks.  I find myself forcing time to make crafts or write down that recipe that I've always made, just for the benefit of all three of you who read this.  I think this is a good thing.  I feel more creative, more energized, more inspired.  The best part is, when I'm being creative and enjoying myself, my kids and husband are too.  Imagine that!

Most of all, I need to cut myself a break!  Instead of throwing it all away once I make a mistake, I will brush myself off and just move forward.  I will be resolute in just trying to be better.  After all,  I will clean out the hoarders closet and then two weeks later shove a whole bunch of stuff back in it before someone comes over.  (It's true.)  And I will most definitely eat a brownie. 

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