Lemony Marinated Chicken Skewers

My favorite Mediterranean food blogger, Tori Avey, posted this recipe, and I was game because I could live on that cuisine for the rest of my life and be completely happy!  My mom invited me over for dinner on a spur of the moment, and I provide this lovely recipe which was fabulous and so easy!

 {Lemony Marinated Chicken Skewers}

 {chicken marinating}

 {Chicken getting ready to grill}

 {Yes, we eat this healthy MOST of the time!}

One year ago:  Tikka Masala
Two years ago:  Hummus

Lemony Marinated Chicken Skewers
from Tori Avey

Makes 4 servings

2 lbs. boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup lemon juice
3 tbsp fresh minced cilantro
4 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper

1. Cut the chicken into 1 ½ inch strips for skewering. 
2. In a small bowl, whisk together the olive oil, lemon juice, cilantro, garlic, paprika, salt, cumin, turmeric and cayenne pepper. 
3. Place the chicken pieces in a glass dish. 
4. Pour the marinade over the chicken and stir to coat. Cover with plastic wrap. 
5. Place in the refrigerator and let the chicken marinate for 20 minutes. 
6. If using wooden skewers, soak them in water while the chicken is marinating.
7. Generously grease the grill and heat over medium. 
8. Skewer the chicken, evenly divided between 6-8 skewers.
9. Cook for 10-15 minutes or until done.
10. Serve alone or with tzatziki.

Who doesn't like meat on a stick that grills in about 10 minutes?  Exactly!

I'll be taking next week off from the blogging world!  So follow me on Instagram for some specials throughout the week!

I hope that you have a lovely weekend and next week!

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Cauliflower Couscous

I try to adhere to a gluten free diet, but life happens.  Sometimes a girl just wants to have a slice of bread!  However, I saw this recipe for cauliflower couscous, and I gave it a try.  I am OBSESSED!  I've been making this once a week, and then storing it in the fridge until I need it (this makes quite a bit).  I've had it just like pasta (under marinara sauce, in cheese sauce, etc) or like a potato (loaded, garlic, etc).

 {Parmesan and Green Onion Cauliflower Couscous (left) and Loaded Cauliflower Couscous (right)}

 {Putting raw florets into a food processor}

{Pulse until cauliflower resembles real couscous (small balls of pasta)}

{Cook cauliflower until done and fluffy}

{This makes a LARGE quantity of couscous!  I had several meals!}

{I served Parmesan and Green Onion Cauliflower Couscous with Middle Eastern Garlic Chicken and a salad}

One year ago:  Jerk Chicken

Cauliflower Couscous
from Tori Avey

Makes 8 servings

2 heads of cauliflower, cut into large florets
1 cup broth
Optional toppings like Parmesan cheese, garlic, green onions, sauteed vegetables, etc

1. In a food processor, pulse cauliflower until it resembles couscous (very tiny round pasta).
2. Heat the broth until simmering.
3. Add cauliflower and cook about 7 minutes or until tender.
4. Stir in optional toppings.
5. Serve.

Cauliflower is much more healthy than pasta or any other gluten-free pasta alternative!  Plus, it's mild flavor really allows it to work well with most dishes.  Do you eat gluten-free?  What are your favorite gluten-free products or alternatives?

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Middle Eastern Tomato Garlic Fish

As soon as I saw this recipe, I just had to make it!  Not only does it come from one of my favorite food bloggers, but it's from my favorite cuisine!  Plus it's made with fish (which I am trying to eat more of) so it was all systems go!

 {Middle Eastern Tomato Garlic Fish}

 {Fish steaming is delicious flavors!}

{Middle Eastern Tomato Garlic Fish side view}

One year ago:  Whipped Cream

Middle Eastern Tomato Garlic Fish
From Tori Avey

2 red peppers, roasted and cut into stripes (learn how to roast peppers here)
1 cup fresh parsley and/or cilantro (I used about 3/4 cup parsley to 1/4 cup cilantro)
12 whole cloves garlic
4 filets of fish (cod, swai, or sea bass)
1/2 teaspoon chili flakes (use less if you don't like it too spicy)
1 1/2 cups hot water
1-6 ox can tomato paste
1/2 teaspoon paprika
1 teaspoon honey
1/4 teaspoon cayenne pepper (use less if you don't like it too spicy)

1. In a large saucepan, spread the peppers, fresh herbs, and garlic on the bottom to make a "bed" for the fish.
2. Place fish on top of the herb bed and sprinkle with salt, pepper, and chili flakes.
3. Mix remaining ingredients until well combined.
4. Pour seasoned tomato mixture over fish.
5. Bring sauce to a simmer, then reduce heat to medium low and cover.
6. Cook for about 15 minutes, or until fish is flaky.
7. Serve.

The flavors were so good and fresh; it took very little time to make (about 20 minutes).  Served with a salad, this is a perfect meal!

How do you get fish into your diet?  I'd love to hear more ideas!Pin It

Chocolate Mousse

My office had three birthdays this month (that's 3 of 4 people in the office--the odd man out is in February), and they are pretty evenly spaced out.  So to save our waistlines, I made black bean brownies for the first birthday.  For my birthday, I made this chocolate mousse made with yogurt instead of straight cream.  For the last birthday, I'll be making lemon bars which will be full-fledged goodness!

 

{Chocolate Mousse} 

Let me tell you--I tried this mousse just as I got done mixing it, and I wasn't too sure how it would turn out.  I let it cool overnight, and the next morning I tried it again--pure and absolute deliciousness!  When I brought it to the office, the ladies remarked that it had the texture of a Yoplait Whip.  Considering I did no whipping--I'll take it!

 

{Dark chocolate and yogurt}

 

{Heat cream to melt the chocolate}

 

{Whisk yogurt until smooth}

 

{Add chocolate}

 

{Melted chocolate}

 

{Add chocolate mix to yogurt}

 

{Fold until incorporated and then refrigerate}

Chocolate Mousse
from The Shiksa in the Kitchen

Makes about 1 quart

9 oz chopped dark chocolate (70% cocoa)
1 cup heavy cream
4 tablespoons sugar
Pinch of salt
17.6 oz Fage Greek yogurt

1. Break chocolate into even pieces.
2. In a saucepan, whisk together the cream, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.  
3. Add the chocolate to the cream and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the cream and chocolate mixture is smooth and no longer grainy.
4. Drain off any excess liquid from Greek yogurt and use a whisk to whip the yogurt till smooth.
5. Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate.
6. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
7. Divide the mixture between 6 ramekins, dessert bowls or mugs. Smooth and swirl the top of each serving with a spoon.  The mousse can also be left in a big container and scooped out.
8. Chill for at least 2 hours, up to overnight. Serve cold.

Mousse is different than pudding which is a custard.  Mousse is basically flavored whipped cream, when made traditionally.  Using yogurt lightens the calorie intake considerably plus yogurt is good for you.  I've made and had real mousse before, and this is definitely on par with the flavor and texture!

Have you ever had real mousse?

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Marble Cake with Ganache

We are celebrating my birthday week with some desserts, which I haven't made in quite a while so I was due.  What better way to celebrate my birthday than with my favorite cake?  I was also adventurous and made Chocolate Mousse for the office (featured tomorrow!)!

 

{Marble cake with ganache}

 

{Cake flour--find it in the bakery isle typically on the very top or bottom shelf}

{Sifted dry ingredients}

  

{Cake batter mixed up}

 

{Separate cake batters into almost half (less for the chocolate)}

 {Mix cocoa into hot water and then add to the bowl with less batter--mix thoroughly}

 

{Two separate batters}

 {Checkerboard the batters}

 {Marble cake with a knife}

 

{Baked cake}

 

{Ganache is a chocolate icing made from dark chocolate and heavy cream}

 

{Heat cream slowly and add chocolate}

 

{Stir until melted}

 

{Cool and pour over cake--I spread it a bit so it coated the cake evenly}

Marble Cake

from The Shiksa in the Kitchen

Makes 1 loaf cake

1 1/4 cup cake flour

1/2 cup dry instant vanilla pudding mix (about one small 3.4 oz package)
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
1 1/2 tsp almond extract
3/4 cup milk, room temperature
1/3 cup unsweetened cocoa powder
1/3 cup very hot water

1. Preheat oven to 350. 
2. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
3. In a larger mixing bowl, use an electric mixer to whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.
4. Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy.
5. Rinse and dry the medium mixing bowl that you used for the sifted flour.  Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. 
6. Whisk the cocoa powder and hot water until smooth; add the cocoa mixture to the bowl with less than half of batter.  Stir until fully combined and smooth. This is your chocolate marbling batter.  Reserve the rest of the batter—this is your light cake marbling batter. 
7. Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you don't know how, check out this post with printable instructions on How to Marble a Cake 
8. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. 
9. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.
10. Carefully remove the cake from the pan and let it cool completely on the rack.
11. Serve or ice with ganache (see below).

Ganache

Makes about 1 1/2 cups or enough to ice one loaf cake

6 oz dark chocolate
4.5 oz heavy cream

1. Heat cream--DO NOT BOIL.
2. Add chocolate to cream once it is hot.
3. Stir until chocolate is melted.
4. Take off the burner and allow to cool about 15 minutes.
5. Pour over cake.

What is your favorite dessert that you indulge with at your birthday?

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Italian Vegetable Quinoa Bowl

Quinoa is the super grain; I LOVE to eat it because it has all the essential amino acids you need, it's high protein, and fantastic fiber.  In my Spice It UP! series premiere, I tackled quinoa and how to prepare it. 

{Before adding some cheesy goodness!}

{Ben put too much cheesy goodness on it....  So yummy anyway!}

As I was poking around on The Shiksa website, I came across these 'quinoa bowls' she makes, and I knew I had to try them!  They are vegetarian, but I added meat (specifically deer this time but any other would work too!) for my husband.

{I made red quinoa as opposed to the white I made for the quinoa post; they are the same, but the red takes a bit longer to cook}

{Meaty veggie mixture simmering}

{Put quinoa on the bottom, top with vegetable mixture and cheese!}

Italian Vegetable Quinoa Bowl

Serves 4

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 pound meat of your choice (ground or cut into cubes)
1-15 oz can of diced or crushed tomatoes (about 1 pound fresh)
2 cups beef broth
1 cup quinoa (red or white)
1 1/2 pounds vegetables of your choice, cut into bite-sized pieces
1 can cannellini or navy beans, drained and rinsed
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoon dried basil
2 tablespoons lemon juice
Mozzarella or parmesan (optional topping)

1. Heat olive oil in a pan and add onion and garlic; cook until clear and fragrant.
2. Add meat and cook through.
3. In a separate pan, bring broth to a boil; add quinoa and simmer for 20 minutes checking to make sure quinoa doesn't dry out or burn.
4. Add vegetables, beans, oregano, cayenne, and 1 tablespoon basil; simmer for 20 minutes or until sauce is thickened.
5. Fluff quinoa with a fork; add remaining basil and lemon juice and stir.
6. Place quinoa in the botton of a bowl and top with vegetable mixture. Add cheese if desired.

This recipe can alternatively be made with any grain: rice, barley, etc.  Just adjust the liquid to the ingredient you choose.

Have you tried to make quinoa yet?  If not, please do!  You don't know what you are missing! 

PS--Quinoa does have a higher fat content than other grains so don't eat more that 1/2 cup cooked at a time!

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Roasted Cauliflower Salad

Trying to start out 2013 on a healthy note?  Aren't we all!  Thankfully, this roasted cauliflower salad is heart-healthy, easy to make, AND delicious.  The recipe is based on this version by The Shiksa; I personally thought it was too salty with the full amount of olives and capers, so I scaled it back.

{LOVE the roasted cauliflower in this salad!}

I definitely see myself experimenting with this a bit more--maybe next time add sun-dried tomatoes and basil or add feta too.  Either way--it's definitely a great base to start!

{Ready to roast!}

{Mixing the dressing--I forgot to get parsley so it was added later}

{That is the carmelization that you want for this salad!}

Roasted Cauliflower Salad

Makes 4 servings

Ingredients

1 large head of cauliflower, diced into bite-sized pieces

1/4 cup olive oil, divided

2 cloves garlic, minced

1 tablespoon capers

1 1/2 tablespoon lemon juice

1/4 teapsoon chili flakes

1/4 cup parsley, chopped (2 tablespoons dried)

1/2 cup olives, chopped

1. Preheat oven to 425.
2. Place cauliflower and garlic in a bowl and drizzle with 1 tablespoon oil.
3. Spread cauliflower and garlic on a baking sheet.
4. Roast for 20 minutes or until one side is a dark-golden brown.
5. While cauliflower is roasted, mix remaining ingredients together in a bowl.
6. When cauliflower has cooled add it to the dressing mix.
7. Serve salad at room temperature.

What kind of healthy salads do you like to make to stay on track of your diet?

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Thanksgiving: Roasted Cauliflower Gratin

Macaroni and cheese is one of those quinessential holiday recipes.  However, when you are *trying* to be good and watch what you eat, mac & cheese is not on the 'nice' list....

Don't get me wrong--I LOVE macaroni and cheese--well any pasta and cheese in general, but it needed an upgrade to "somewhat healthy swimmming in cheezy goodness".  Lo and behold, The Shiksa came to my rescue!  I was looking through her archives, and I found a recipe for Roasted Cauliflower Gratin which looked easy and delicious, and guess what?  It is!!!

{Look at that bubbling, cheesy goodness!!!  The husband said it was terrible--teriibly good!  (He does that to me a lot--it's his thing.)}

This recipe is made with cauliflower which is MUCH healthier and nutritous than pasta; plus roasting it beforehand?  GENIUS!!!  Next time I have a craving for mac & cheese--this is definitely my go-to! 

{Roasted cauliflower!}

{Making roux to thicken the sauce}

{Getting saucy!}

{Mhmmmm....  CHEESE!!!!}

{Personal preference to add garlic powder, onion powder, mustard, and cayenne pepper--experiment for your own twist!}

{How do you like my one-handed shot?  Nice, huh?}

Roasted Cauliflower Gratin

Serves 4

Ingredients

3 pounds cauliflower florets
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
2 cups cheddar cheese (or your choice)
3 tablspoons bread crumbs
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1 teaspoon yellow mustard (optional)
1/4 teaspoon cayenne pepper (optional)

1. Preheat oven to 425.
2. In a bowl, put cauliflower and oil together; toss to coat.
3. Spread on a baking sheet and place in oven for 10 minutes.
4. After 10 minutes, stir cauliflower with a spoon and return to oven for another 15 minutes.
5. While the cauliflower roasts, in a medium saucepan, melt butter over medium heat; add flour and stir to combine.
6. Cook this flour mixture (roux) for 2 minutes; add milk slowly stirring constantly until all the milk is added.
7. DO NOT WALK AWAY FROM SAUCE! This sauce burns incredibly easy; keep stirring until it is thick.
8. Add cheese and optional spices stirring until combined and melted.
9. Adjust sauce seasoning with salt and pepper.
10. When the cauliflower is out of the oven, reduce the heat to 375.
11. Place cauliflower florets in a 9x9 casserole dish.
12. Top cauliflower with cheese sauce.
13. Sprinkle bread crumbs over the top; place in oven and bake for 20-30 minutes or until cheese sauce is bubbling.
14. Optional--if you have a broiler, turn it on and place gratin underneath it for 1-2 minutes for a more browned top.

Thanksgiving bonus--the dish can be made ahead, refrigerated, and then popped into the oven on Thanksgiving!  I would give it about 45 minutes to bubble, and make sure you put it in a cool oven or get it to room temperature before going into the oven.  We don't want to clean broken dishes!Pin It