Green Apple & Jalapeno Lemonade

Green Apple & Jalapeno Lemonade

To say I am obsessed with Lemonade is an understatement. Lemonade is a southern California chain of cafeteria style restaurants that serve the most delicious fresh cold salads, perfect portion sandwiches and even some braised meats. I don’t think there’s a person alive who could not find a dish that appeals to them in this restaurant. As a result of my obsession and my desire to remake Lemonade’s delicious recipes, I decided to purchase their cookbook. Of course the first recipe from my new cookbook had to be a lemonade recipe and trust me it did not disappoint. Perfect balance of sweet with just a little heat.

Green Apple & Jalapeno Lemonade

ingredients:
2 cups freshly squeezed lemon juice, about 10 lemons
2 green apples, cored and chopped
1/2 jalapeno, seeded and chopped
1 cup cilantro, roughly chopped
2 cups sugar
6 cups filtered water
Ice, to serve

Green Apple & Jalapeno Lemonade

directions:
In a blender, combine the apple, cilantro, jalapeno, sugar and lemon juice. Pulse the apple mixture a few times, then blend on high speed for two minutes, until the apple breaks down and becomes smoothie-like.

Strain the apple puree through a fine-mesh sieve and into a pitcher, pressing the solids through with the back of a spoon until you have about two cups. Pour in the water, stirring with a wooden spoon until the apple puree fully dissolves and mixes thoroughly with the ice.

Green Apple & Jalapeno Lemonade

Recipe c/o Lemonade LA Cookbook.

Green Apple & Jalapeno Lemonade

Chicken Pot Pie

Chicken Pot Pie

I don’t know what it is, but there’s something about a chicken pot pie that gets me super nostalgic for childhood. No, my parents didn’t have a go to chicken pot pie recipe that reminds me of good times around the dining room table. Conversely, I remember begging my mom in the freezer section to buy me frozen Marie Calendar’s pies, then using the microwave like the go-getter I was to warm them up all by myself, and finally burning the roof of my mouth almost every time I took my first bite. Maybe it’s because heating these dinners up in the microwave was my first glimpse into “cooking” and it made me feel proud to know I could make my own dinner, no parents required. Regardless now that I’m older and wiser, I actually understand how crucial those extra minutes to let your pie cool are… No burned tongues or mouths over here!

Chicken Pot Pie

ingredients:
8 tablespoons salted butter, divided
1 leek, white and light green parts, sliced and rinsed in a bowl of water
2 cups sliced carrots
2 cups chopped asparagus
1 cup frozen peas
2 cups shredded chicken
3 cloves garlic
1/2 cup all-purpose flour
2 cups chicken stock
Salt and freshly ground black pepper, to taste
1 Pillsbury croissant dough, cut into squares
1 large egg, beaten

Chicken Pot Pie

directions:
Preheat oven to 375 degrees F. Lightly oil six 10-ounce ramekins or coat with nonstick spray.

To make the filling, melt 2 tablespoons butter in a large pot over medium high heat. Add leeks and carrots and cook, stirring frequently, until the carrots begin to soften, about 5 minutes. Add asparagus and cook, while stirring, until the vegetables are tender-crisp, about 5 minutes more. Remove from heat; stir in peas and chicken.

To make the sauce, melt remaining 6 tablespoons butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.

Add sauce to the chicken-vegetable filling and gently toss to combine.

Divide the filling evenly into the ramekins. Top with croissant dough and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Recipe from Damn Delicious.

Chicken Pot Pie

Quick & Easy Tomato Sauce

Quick & Easy Tomato Sauce

When it comes to cooking, I come from the school of thought that less is more. The fewer ingredients, the easier it is to bring out flavors of key components. When I first saw this recipe, I cringed, anchovies in my pasta sauce, eww. I’m that girl who picks them off of a Caesar salad and dissects the dressing to make sure one doesn’t make it on my plate {at least to my knowledge}. But after using them in this simple tomato sauce, I am a convert. Seriously, you don’t taste them, but they add a perfect salty balance to a basic pasta topping. The rest of the ingredients are so simple, you should already have them on hand- luckily I found a tin of anchovies with capers, so no need to hunt down some of those in the grocery aisles. Try it once and hopefully together we can convert the anti-anchovy to at least the not anti-anchovy group.

Quick & Easy Tomato Sauce

ingredients:
4 zucchini, spiraled or your choice of pasta, cooked according to the package
Cooked sausage, browned ground turkey (your choice), optional
4 Anchovies
2 cloves of garlic, minced
Handful of capers
1/2 tsp red chilli flakes
1 can diced tomatoes
Salt and pepper, to taste
Olive oil
Parmesan cheese, to top

Quick & Easy Tomato Sauce

directions:
Heat a pan over high heat, then turn down to a medium heat. Add a generous amount of olive oil. Add and anchovies into the oil. The anchovies should start to disintegrate in the oil and the garlic gently brown and soften. Add a sprinkle of chilli flakes and the capers to the sizzling oil.

Stir well to combine all the ingredients around and fry for a minute. Add the canned tomatoes and let the sauce simmer, stirring now and then for about 10 minutes. Then remove from heat to cool.

If adding a protein, combine protein with sauce and serve over your choice of veggie spirals or cooked pasta.

Top with Parmesan cheese before serving.

Quick & Easy Tomato Sauce

Chorizo Spaghetti Squash Burrito Bowl

Chorizo Spaghetti Squash Burrito Bowl

I love spaghetti squash and any reason to swap out carbs in place of stringy squashy noodles! I originally debuted this recipe as a meatless option, but my increasing obsession with all things spaghetti squash and healthy chipotle copycats have influenced a couple of different varieties of the original bowl, including the chorizo option below.  As crazy as it sounds, I went to chipotle this weekend, and I almost felt disappointed that my go-to burrito bowl wasn’t as tasty and fresh as its squash cousin.  I definitely feel a whole lot less guilty eating an entire squash bowl than when I’m scrapping down the aluminum foil top of my chipotle bowl to get the last drop of guacamole.  Let me know how you think this option compares to your favorite chipotle combination.

Chorizo Spaghetti Squash Burrito Bowl

ingredients:
1 package beef chorizo
2 medium sized spaghetti squash
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 large green bell pepper, cored and sliced
1 large red onion, sliced
1 cup frozen corn
6 green onions, sliced
1 teaspoon cumin
salt & pepper
1 cup shredded mozzarella cheese

Chorizo Spaghetti Squash Burrito Bowl

directions:
Preheat the oven to 425°F and line a cookie sheet with foil. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.

Season the inside of each squash with salt and pepper and then place each half face down on the baking sheet. Roast in the oven for 25-35 minutes, depending on the size. You can test to see if it’s done by scraping the inside with a fork.

While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the onion for a few minutes and then add the peppers. Sprinkle with salt & pepper and cumin and cook to desired softness. Add corn and black beans to the pan, mix to combine.

In a separate pan, cook the chorizo, about 5-7 minutes, until browned. Combine cooked chorizo with other ingredients in the first pan, tossing to combine evenly.

When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.

Scrape about 3/4 of the inside out onto a dish and then layer the filling inside. Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with shredded cheese.

Broil in the oven for about 5 minutes so that the cheese is melted and bubbly.

Chorizo Spaghetti Squash Burrito Bowl

Thai Peanut Quinoa Bowl

Thai Peanut Quinoa Bowl

Quinoa has quickly become my secret weapon in the kitchen.  I can easily create new and exciting recipes from old favorites by switching out the grains, see ya later brown rice, hello quinoa!  Plus all that power packed protein keeps me full pretty much until my next meal.  Ever since I can rememebr, I’ve loved fried rice, so when I saw this recipe – I knew it was going to be a winner.  How could it not?  I mean quinoa {hello yummy hearty grain} plus edamame, green onions and coleslaw {easy peasy way to get your servings of veggies} mixed up with a thai peanut sauce {you know I can’t resist those spicey nutty sauces} and fried egg- enough said.  In all seriousness, this is an easy weeknight dinner recipe that has me hooked.  The flavors are rich and hearty, but not overpowering.  I could eat this for dinner every night for a week and not get bored.

Thai Peanut Quinoa Bowl

ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
1 large chicken breast, thinly sliced
salt and pepper
1 cup coleslaw mix
1/2 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup soy sauce
3 Tablespoons rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Thai Peanut Quinoa Bowl

directions:
Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside.

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds. Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.

Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.

Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.

Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Serves 4 // 379 calories

Recipe from Iowa Girl Eats

Thai Peanut Quinoa Bowl