Caldo de Pollo...Mexican Chicken Soup with Tortilla Toast

A blazing sun shines brigtly through the curtains, neighbors greet each other as they put their finishing touches on their Christmas lights, children race to their homes to catch a glimpse of their Christmas presents...a beautiful vision, stifled by my non-stop sneezing and sniffling. A miserable Christmas day ensued for me, that I was sure of. After 4 hopeless days of lying on the couch with my husband I craved homemade soup. Unfortunately, due to our contagious colds my husband and I were quarantined in the house, completely out of touch with anyone who could bring us homemade comfort food. We suffered with take out food...ok suffered is a bit dramatic...settled is more like it...oh who I am kidding! We relished each bit of sushi, pizza, gyros, burgers...that is until the fourth day...by the fourth day I was done. I wanted...I DEMANDED homemade food. I nudged my husband and looked as pitiful as possible...useless I thought...he does not know how to make comfort food...So we sat on the couch and continued to pig out on the last bits and bites of pizza and found comfort only in Afrin.

By the fifth day of laying on the couch, I had somehow gotten some energy back and decided that my body needed soup...chicken soup cures all sniffles. I needed chicken soup...chicken soup with a kick. All ethnicity have their version of a chicken soup, I am personally a huge fan of this one. It's simple and has a great kick that will blow through any sniffles. Two bowls of soup and one box of tissues later, I felt renewed. I walked away from my stove feeling a lot better and a little bit prouder...sniffle, sniffle, sniffle.

Caldo de Pollo...My Way

1.5 Pounds of Chicken Drum Sticks
5 Carrots, Sliced into Half-Moons
1/2 Large Onion, Diced
3 Stalks Celery, Sliced
5 Garlic Cloves, Minced
1 Jalapeno, Seeded and Diced
3 Large Red Potatoes, Diced
1 Bunch of Cilantro, Roughly Chopped
4 Knorr's Caldo de Pollo Cubes *This is the secret to this soup. Every Mexican woman who I had worked with, told me that every good Mexican housewife keeps this in the back of her cupboard as her secret weapon. Be careful it they are high in sodium so make sure to taste the soup to ensure that it's not getting too salty*
1 Tsp Better Than Bouillion
1 Tsp Turmeric *This is MY secret weapon...it gives the soup a healthy yellow color without much flavor. People will think your soup was cooking for days after they see the gorgeous golden color.*
4 Whole Wheat Tortillas
Olive Oil for Brushing or A Misto Spray
8 cups Water



1. Place chicken into a pot and cover with water. Bring to a boil and then immediately lower to a slow simmer. Skim off all the skum off the top.



2. Once the soup is clear, add in all the vegetables and flavorings; everything except the cilantro, that comes into play later. Turn the soup down to a medium low and let it simmer, very, very gently. Taste the soup for proper flavor as it cooks and adjust as see fit. Simmer, for about 45 minutes or until desired flavor is achieved.
3. Preheat the oven to 450-degrees.
4. Place the tortilla rounds on a sheet pan. With a pastry brush, rub some olive oil onto them.
5. Place in the oven until golden brown and crispy.


6. Garnish soup with chopped cilantro. Serve soup with tortilla toasts, avocado, limes and diced fresh onion. Slurp. Enjoy. Repeat.

BBQ Chicken Flatbread Pizza

I love cooking for my husband. He has a hearty appetite and is a very honest critic of my food - which can lead him down the wrong path might quickly... When I asked what he wanted for dinner on a cold Friday night, he said " make me something crispy, gooey and cheesy.". Quite the combination to ask for on the night when the fridge is running low on pretty much everything except condiments and leftovers, (some of which are questionable). I had a little bit of roasted chicken breast left, some random herbs and a pantry full of miscellaneous items. The perfect concoction popped into my head once I saw my Costco size bottle of BBQ sauce.... Flatbread Pizzas!!!! Crispy... Cheesy.... Gooey.... Perfect combo not to mention super easy! This recipe literally took me all of 30 minutes to make and really put a smile on the hubby's face. I thought this was very close to the BBQ Chicken Pizza at California Pizza Kitchen and therefore patted myself on the back for a job well done :)
The BBQ sauce plays a very crucial role in this dish. I strayed from my usual Sweet Baby Ray's and chose to go with Masterpiece BBQ sauce, it was both tangy and spicy, precisely what I wanted for the pizza. Gooey, Cheesey, Tangy, Crispy...Perfect for our Friday night on the couch.

BBQ Chicken Flatbread Pizza

The flatbreaf recipe is an oldie but a goodie that I used 2 years ago in one of my other recipes. You can find some of my other recipes that I made with them here .

Serves 4 as an appetizer or 2 as an entree

Flatbreads

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
*Preheat oven to 450°F with a heavy baking sheet on rack in middle. I used a pizza stone instead.

2 Cooked Chicken Breasts, Shredded, tossed in 1/2 a cup of BBQ Sauce of Choice *I had left over chicken breasts, use whatever kind you have on hand, or just roast some up with salt and pepper and olive oil in the oven*
1 Cup Good BBQ Sauce
1 Red Onion, Sliced
2 Cups of Shredded Cheese * I used a Pepperjack Cheddar Mix, Italian blend would work well too*
1 Bunch Cilantro, Roughly Chopped

1. Stir together flour, chopped herbs of choice, baking powder, and salt in a medium bowl.
2. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a floured work surface a few times.
3. Divide dough into 3 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round. Make sure you cover the others with plastic wrap so they don't dry out.
4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round with parchment paper onto preheated baking sheet and bake until it is a pale golden color, about 8 to 10 minutes. Transfer flat bread to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment.
5.Since I was making them right away with my toppings...I took out one of my oven racks ahead of time and used that as my cooling rack. That way, I could just assemble flat bread and stick them back in the oven.
*Flatbread can be made 2 days ahead. Just cool it completely, and keep it in an air tight container at room temperature.*
6. Once flatbreads are cooked and cool to handle you can assemble the flatbreads. Shmear BBQ sauce on the flatbreads with a pastry brush. A nice layer to cover all the bubbling nooks and crannies will do.
7. Sprinkle 1/3 of shredded chicken, 1/3 cheese and (yup you guessed it) 1/3 of the sliced red onions on the already shmeared flatbread.
8. With a spoon, drizzle a bit more BBQ Sauce on the flatbread (hey they don't call it BBQ Pizza for nothin')

9. Place into the preheated oven for 10 minutes, or until cracklin and bubblin!
10. Sprinkle with plenty of cilantro and serve!

Tuscan Mussles and Shrimp

Very few things in life give me as much pleasure as putting a smile on people's faces with my food. Particularly, my husband's face :) Those days that he is down and out and needs a pick me up...I know the shortest distance is to his stomach! 90% of the time this remedy calls for seafood; my husband’s favorite food of all time. I was on the phone with my husband shopping at my favorite grocery store when I noticed that he was not in a particularly pleasant mood. I knew this called for an arsenal of seafood!
This particular dish I made on a warm September afternoon. I wanted to make him something healthy yet still allow him to feel like he indulged. The dishes’ simple flavors combine and form an incredible broth perfect for dipping a whole wheat crostini into.

Tuscan Mussels and Shrimp
* Like all seafood mussels can be extremely dangerous if they are not fresh. Sorting through them is crucial. Stick them under cold running water and pick through, discarding any shells that refuse to close. If they are open then they are already dead. Scrub the remaining ones with a sponge to remove any access dirt. They all have a grassy looking "beard" attached to their shells, tear that off as well.*

1 Pound of Mussels, Washed and Sorted
6 Large Shrimp; Shells and Veins Removed
4 Large Garlic Cloves; Minced
1 Shallot Diced Finely
Juice of Half a Lemon
3 Scallions Sliced on the Bias
2 Tablespoons Chopped Parsley
1 Cup of Wine
1/2 Cup Canned Diced Tomatoes
1 Pinch Red Pepper Flakes
2 Tablespoons Olive Oil
2 Pieces of Whole Wheat Bread, Toasted, Rubbed Down with Garlic Cloves
Salt and Pepper to Taste


1. In a wide and deep pot combine olive oil, shallots, garlic and red pepper flakes. Allow to sweat for a couple of minutes until fragrant and transparent, but not brown.
2. Add in shrimp and sautee for two minutes.
3. Add in mussels, white wine, tomatoes, lemon juice and scallions; toss everything to combine. Cover with tight fitting lid and allow to cook for 4 minutes untouched.
4. Remove lid and move everything around, if all the mussels are opened, poor into a deep bowl, sprinkle with parsley and serve with toasted bread!
Dip, slurp and enjoy!

Moroccan Chicken with Whole Wheat Cous Cous

I thought long and hard about what I should have as my first recipe after my long hiatis. I needed it to be something easy, comforting, delicious and most importantly healthy.
My mother-in-law initially introduced a version of this dish to me. While it was delicious I still felt it needed some more flavors to really make it a star. This dish is truly a perfect explosion of flavor on the palette. It’s spicey, sweet, tangy and most importantly delicious. Pair it with a super easy whole grain cous-cous and you are on your way to a wonderful dish inspired by all the flavors of the Middle East.
As the cooler weather threatens to sneak up on us at any moment...I find myself going back to my plethora of recipes and reaching for things that are ooey gooey and warming. Naturally, those are the typical recipes that also add some unnecessary layers of fat to our warmth-hungry bodies. And so this is where my fight for the healthy and the comforting begins. I want to reach for my pasta pot and create a mind blowing concoction of pasta, pancetta, cream and chicken…but that is reserved for special occasions when the calories disappear for just one meal. For now, we need something that will warm our souls and feed our grumbling stomachs. For now, we remember that food is there to nourish us not solve our problems. For now we sit down at the table with our families, friends and loved ones and share a scrumptious meal that inspires stories and tales of other worlds, distant travels and happy endings…at least that’s what I hope for with every meal.

Moroccan Chicken

2 Pounds of Boneless, Skinless Chicken Thighs or Chicken Breast; Cut into Large Pieces
¾ Cup Dried Apricots, Roughly Sliced
¾ Cup Dried Prunes, Roughly Sliced
1 Spanish Onion, Diced
3 Tablespoons Balsamic Vinegar
2 Tablespoons Cilantro, Roughly Chopped
Juice of One Lemon
1 Tablespoon Olive Oil
3 Garlic Cloves, Minced
1 One-Inch Piece of Ginger, Minced
1 Tablespoon Smokey Paprika
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Cumin
1.5 Tablespoons Turmeric *The turmeric gives this dish its distinct yellow color*
½ Teaspoon Sumac (optional)
½ Tablespoon Salt
1 Tsp Pepper
Pinch of Red Pepper Flakes

-Preheat oven to 450-degrees F. Spray down a casserole pan of choice.
-While the oven is preheating combine chicken thighs with turmeric, cumin, nutmeg, cinnamon, paprika, cumin, ginger, garlic, salt pepper, lemon juice, balsamic vinegar and cilantro. Toss in a bowl to combine and let stand for at least 20-30 minutes or even overnight.
-In a separate pan, combine onions, red pepper flakes with olive oil and sauté until golden; about 10 minutes.
-Add in dried fruit and mix to combine. Let cook for 10 minutes.
-Place chicken mixture and onion mixture into oiled casserole dish. Mix well to combine and distribute evenly.
-Cook uncovered for 15-20 minutes or until meat is tender and cooked through.

Whole Wheat Cous Cous


I always buys Trader Joes Cous Cous and just follow the package instructions.

I'm Back...With a New Plan

It's been a little bit of a hiatis...In between my new job, getting married and staying on top of all my other activites...My blog took a backseat to my life. Until one very fine day, I realized how much I missed that special time I set aside to write about my cooking adventures in the kitchen.
However...now I have taken a slightly different approach...while I love food and I love to cook delicious buttery cuncoctions, per my culinary education...I know that we as a society in America have developed a scary obesity epidemic. Diabetes and heart disease is on the rise in adults and young children alike. So I decided what better way to help this on-going fat battle then to create delicious and healthy recipes that will allow me to make a change in the way we live.

So come along with me and cook your way to a healthier you!!!

I Got a New Toy! And I Made Herb Chicken Thighs with Latin Quinoa

I got a new toy!!!! I was at my brother's house this weekend with my grandmother and noticed that my sister-in-law was making paninis. I was very intrigued by this gadget and that's when she showed all the bells and whistles of this thing! You could take out the grill plates and replace them with flat plates...with this you could make an entire breakfast! Plus the paninis I could make with this thing are endless! So my grandmother insisted that she get one for me and herself.
Look how pretty and shiny it is! Hypnotizing isn't it?





Well I have already made breakfast and several paninis! Today I decided to make a really easy chicken recipe on the panini grill! These chicken thighs were so simple, healthy and pretty...I forgot how good grill marks look!


Herb Chicken Thighs

3 Pounds Boneless, Skinless Chicken Thighs-All Fat Removed
1/2 a Lemon, Juiced and Zested
1/4 Cup White Wine
2 Tablespoons Parsley
3 Garlic Cloves
1 Tablespoon Sour Cream
Salt and Pepper

1. Combine all ingredients, except chicken, in a blender or food processor until pureed.
2. Place chicken in a ziplock bag and pour in marinade. Let sit for a minimum of four hours.
3. Preheat your grill and cook for 5 minutes on each side.

Latin Inspired Quinoa

1 Cup Quinoa-Rinsed
2 Cups Water
1/2 Tomato, Chopped
1/2 Red Onion, Diced
2 Garlic Cloves
2 Tablespoons Cilantro, Chopped

1. Sweat onions and garlic until translucent in a bit of oil.
2. Add quinoa and coat with garlic and onions.
3. Pour in water and tomatoes and bring up to a boil.
4. Lower to a simmer and cover. Cook for 20 minutes.
5. Add in cilantro and fluff with a fork.

White Bean and Escarole Soup with Meatballs

It may be getting warmer but my soup addiction is still going strong!
In fact I may be the only person I know that can eat soup in the middle of summer while sitting outside in the heat! Since I was a kid soup was always a way for my mom to make me eat lots of veggies and calories. Now, it's actually recommended for people who are on a restricted calorie program! I know that years ago when I was on Weight Watchers, they recommended to eat a cup or bowl of veggie soup before each meal to fill up. It worked! I always ate less when I had that bowl (or 2) of veggie soup!

Yesterday, I really wanted something fulfilling and full of greens for dinner. So while watching LOST (yes I'm a lostee) I made myself this really healthy and filling soup. It's a healthy twist on an Italian classic. I used nice, lean ground turkey to make the little meatballs and homemade chicken broth I had frozen from some leftover chicken soup. It was delicious, hearty and really healthy!


White Bean and Escarole Soup with Meatballs

Meatballs

1 Pound Lean Ground Turkey
1 Egg
3 Tablespoons Chopped Parsley
2 Minced Garlic Cloves (On my microplaner of coarse)
1/4 Cup Freshly Grated Parmesano Reggiano
Salt and Pepper

Soup

6 Cups of Chicken Stock, homemade or boxed
2 Cups Chopped Escarole
1 Can Cannelini Beans
1 Diced Onion
Juice of 1 Lemon
2 Tablespoons Olive Oil
1/4 Cup Rice

1. For the meatballs: Combine all the ingredients in a bowl and roll into little balls; reserve.
2. Add olive oil to a pot and sweat the onions. You do not want them to get brown, just nice and translucent.
3. Add chicken stock to the pot and bring to s simmer.
4. Once the soup simmers add in the meatballs and rice. Simmer for 20 minutes and add in beans, escarole and lemon juice.
5. Serve with freshly grated cheese of your choice!

Real Ukranian Borscht

Generally speaking, soups are a major staple in the Russian diet. They were inexpensive to make, full of nutrients and kept the people warm through the long, cold winters. Borscht...is to Russian culture as hamburgers and fries are to American culture. It's a dish that is so quintessential Russian that when I tell people I'm Russian, they say, "So did you eat a lot of Borscht when you were growing up?" and unfortunately my answer is, "No."
*Now technically I am not from Russia, I am from the republic of Moldova, a country next to Romania. And even more technically, my maternal grandparents were both born in Romania, so I guess that makes me half Romanian. But no one really has heard of Moldova and since they were once all part of the USSR, I just keep it simple and tell them that I am Russian.*
In fact, growing up I hated the stuff! Its bright purple color scared me and its ingredients were never my cup of tea. I hated beets and cabbage as a child and considering those are the 2 main ingredients, I was not going near it!
My fiance is Ukrainian. Now if there is one part of the former USSR that can make borscht it's the Ukrainians. My fiance's father makes the BEST borscht. When we first started dating,his parents were shocked that I never ate at their house. I was not a fan of anyone else's Russian cooking other than my mother's, so I did not eat anyone else's Russian cooking. Now please do not judge me, that is the one issue I struggled with my whole life! Sue me! Everyone has them!
One day his father made borscht and as usual, offered it to me. I scrunched up my nose and politely declined. My fiance looked at me and quietly said, "It's rude to never eat at my house! You are insulting my family!" After this guilt trip, how could I not try it, after all I was planning on becoming the perfect daughter in law; and perfect daughter in laws do not scrunch up their noses at perfectly good food.
So I asked for a small, teeny portion of borscht. In my fiance's family, that means enough to feed me for a week! I sat there, traumatized, looking at this steaming bowl of purple liquid. I started my usual ritual: I peered over it and smelled it, then I stared at it a bit more, envisioning how it would feel and taste in my mouth; until my fiance finally broke down and said, "Just eat it! Here put some sour cream in it and EAT IT! It's just borscht!"
"Ohhh" I thought, "Sour cream sounds like a good idea, it will dilute the flavor I'm sure!" I took a nice big spoonful and placed it in my mouth. I did not want to taste it, I just wanted to chew, swallow, breathe and repeat until the entire bowl was clean. But then...an amazing thing happened...something I never thought could have happened...I accidentally forgot to hold my breath while chewing and I tasted it! And OH MY GOSH...it was AMAZING! I started eating it so fast that both my fiance and his dad looked at me with wide open eyes. His dad turned to me and said, "Well, how did you like that?" To that my only response was, "Can I have some more?!?" Lesson learned: Do not be afraid to try things that you are unfamiliar with.
Now I can promise you that if you like beets you will LOVE this soup. It is very filling and satisfying. I luckily made this the week that I got sick with bronchitis and it truly was the one thing that I could keep down. It's very nutritious and with this recipe, very low fat.
Please do not be like me and have a closed mind about this dish. Most Americans who try a good homemade borscht beg for the recipe. So here it is ladies and gentleman, my fiance's father's borscht!

Real Ukrainian Borscht

3 Beef Shanks
1 Small Head of Cabbage, Shredded
2 Large Beets, Shredded
5 Carrots, Shredded
1 Large Onion, Shredded
3/4 Cup Tomato Puree
1 Lemon, Juiced
2 Tablespoons of Sugar
6 Cloves of Garlic, Minced
3 Large Potatoes, Peeled and Cut into Chunks

*I place the cabbage, beets, carrots and onions through my food processor with the shredder attachment. It makes this dish a LOT easier.*

1. Remove all the meet from the shanks and cut into large pieces.

2. Place meat into a large pot and cover with cold water 3/4 of the way up.
3. Bring the liquid to a simmer and skim the top to remove all the scum.
*Do not let this liquid boil. If it boils then the scum will break up and it will be very difficult to clean the soup.*
4. Once no more scum is coming out of the meat, add in the cabbage and potatoes. Let this cook over med-low heat for about 15 minutes, just giving it time to soften.
5. Add in all the other ingredients and season with salt and pepper to taste. Let simmer on low for about 30-35 minutes or until proper flavor develops. The soup should be just a bit tart and a bit sweet.
6. Let the soup rest before serving with a nice dollop of sour cream. Typically, the soup tastes even better the next day!

Whole Wheat Spaghetti and Turkey Sausageballs

In the midst of all my healthy cooking, I started to crave one of my favorite comfort foods, Spaghetti and Meatballs. However, since I am trying to eat lighter and spend less time in the kitchen, I wanted to see how I can make this recipe healthier and quick. The answer: Turkey Sausage! In any market today there are a variety of gourmet chicken and turkey sausages. Cosco has an assortment of chicken sausages including feta and spinach, sun-dried tomato and artichoke and garlic pesto. With all the different types of sausages available the recipe creations are infinite!

I noticed that my grocery store had Italian turkey sausage on sale. So I thought to myself, "hmmmm why not make meatballs out of sausage???" It makes perfect sense! All the flavors are already in there, all I have to do is remove the casing and roll out little meatballs. With a few additions to the sausage I created an extremely quick and lip smacking good meal!

Whole Wheat Spaghetti and Turkey Sausageballs

1 Package Hot Italian Turkey Sausage (about 6 links)
1 Jar of Trader Joes Organic Marinara
1 Package Whole Wheat Pasta
1/4 Cup Freshly Grated Parmesan Cheese
1/2 Onion Finely Diced
2 Tablespoons Fresh Parsley, Finely Chopped
2 Garlic Cloves, Minced
5 Basil Leaves, Chiffonade

1. Take the sausages out of their casings by making a slit down the middle of them, lengthwise. Place a pot of salted water to boil for the pasta.
2. Add Parmesan, onion, parsley and mix well with hands to combine.
3. Create little meatballs and place on an oiled baking sheet.


4. Bake at 450-degrees in a convection oven for 10-15 minutes or until golden brown on the outside.
5. While the meatballs bake, cook the pasta and warm up the sauce with the garlic and basil in a saucepan.
6. Once the meatballs are a beautiful golden brown, add them to the sauce to finish cooking.
7. When the pasta is al dente, drain, toss with the sauce and add meatballs. Garnish with more Parmesan cheese and enjoy... Bellisimo!

Rosemary and Balsamic Chicken Thighs with Grilled Veggies

So my fridge is STOCKED with boneless, skinless chicken thighs, there was a sale that I could not resist and I intend to use everything in my freezer before I go out and buy any more meat. I love using these chicken thighs because they are so tender and moist, plus they are extremely versatile. Not to mention, if you trim up all the fat, they are very healthy and nutritious.

Last night I decided to experiment with a few ideas. I love veggies but wanted to make everything on the grill. I had a few portobellos, perfect for grilling and some fresh broccoli. Now I have never grilled broccoli, but something told me it would be delicious. And sure enough the broccoli was incredible! I could have probably eaten a pound all on my own! I cut the broccoli into huge florets and seasoned them and the Portobellos with just salt and olive oil. There was no fuss and extremely easy clean-up! The broccoli retained its gorgeous green color and had this incredible smokey flavor.

As for the chi ken...it was tender...sweet...tangy...woodsy and delicious! Please enjoy! (Sorry about this....but for some reason the pictures did not come out very clear :( )

6 Boneless Skinless Chicken Thighs
1/4 Cup Balsamic Vinegar
1 Tsp Brown Sugar
1/2 a Lemon, juiced
3 Tablespoons Soy Sauce
3 Cloves of Garlic, Minced
2 Shallots, Minced (I used my microplaner for mincing the shallots as well)
2 Sticks Rosemary, Chopped


1. Combine all the ingredients except the chicken into a microwave safe container. Place into the microwave for 30 seconds...just enough for the sugar to melt.
2. Pour marinade onto chicken and marinade for at least 30 minutes. Grill on high for 5 minutes per side and enjoy!

*I wanted to include nutritional information in my recipes from now on for anyone who is health concious like me :)


Nutrition Facts

6 Servings

Amount Per Serving 1 Thigh

Calories 97.1

Total Fat 2.7 g

Saturated Fat 0.7 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 0.8 g

Cholesterol 57.3 mg

Sodium 513.7 mg

Potassium 194.5 mg

Total Carbohydrate 3.2 g

Dietary Fiber 0.1 g

Sugars 0.1 g

Protein 14.2 g