Saturday, August 3, 2013

Sun-Dried Tomato Chicken Bake

  • 2 lbs boneless skinless chicken breasts cut in half (I used the organic free range chicken breast tenders from Trader Joe’s)
  • 8.5oz jar of julliane cut sun dried tomatoes
  • 8 garlic cloves, sliced thin
  • 2 tablespoons dried basil
  • Sea salt and black pepper to taste

Preheat oven to 375. Place the chicken breasts in a large glass baking dish.  Sprinkle with the dry spices and mix well.  Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish.  Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.

Against All Grain Chocolate Cream Pie

Friday, September 14, 2012

Overnight Vanilla-Orange Steel Cut Oatmeal

  • 2 cups steel cut oats
  • 2 cups almond milk, plus 1/2 cup for adding in the morning
  • Juice of 1 orange
  • 1 tablespoon chia seeds
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon french vanilla extract (or sub in more vanilla extract)

Mix all ingredients together in a sealable container and place in the refrigerator overnight.

The next morning, stir in the remaining 1/2 cup milk and transfer the mixture to a saucepan. Heat up gently to a simmer. Simmer for 2 minutes

Roasted Brussels sprouts.

Ingredients (serves 2)
·         1 carton Brussels sprouts
·         extra virgin olive oil
·         salt
·         garlic powder
·         pepper
·         Preheat oven to 400 degrees. Trim the core off each sprout and discard outer leaves. Cut each sprout in half lengthwise,
·         Place the sprout halves on a foil-lined, non-stick sprayed baking sheet, drizzle with oil and season with garlic powder, salt and pepper.
·         Roast for 20-25 minutes, or until golden brown, flipping sprouts halfway through.

Baked Oatmeal with Blueberries and Bananas



·                     2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
·                     1 1/2 cup blueberries
·                     1/4 cup honey (or agave)
·                     1 cup uncooked quick oats
·                     1/4 cup chopped walnuts or pecans
·                     1/2 tsp baking powder
·                     3/4 tsp cinnamon
·                     pinch of salt
·                     1 cup fat free milk (or any milk you desire)
·                     1 egg
·                     1 tsp vanilla extract


Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

 the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Lemon Dill Chicken Skewers

·         2 pounds boneless, skinless chicken breasts
·         2 tablespoons olive oil
·         juice from 1 medium lemon
·         2 teaspoons dill
·         1 1/2 teaspoons kosher salt
·         1/2 teaspoon freshly ground pepper

1.   Heat the grill on medium-high heat. Cut the chicken breast into 1- 1 1/2 inch cubes. Transfer the cubed chicken to a bowl. Add the olive oil and lemon juice to the chicken and begin massaging the meat with your hand for thirty seconds. Add the dill, salt, and pepper, and continue to massage the meat for another thirty seconds. Skewer 6-8 pieces of chicken on each stick. Carefully pour some oil onto a paper towel, and using tongs, grease the grill. Place the chicken kabobs on the grill and cook for 7-10 minutes, turning the chicken over half way though the process.

BBQ Chicken Quinoa Salad

Ingredients (serves 4)
·     1 cup quinoa, rinsed very well
·     2 cups chicken broth
·     2 chicken breasts
·     salt & pepper
·     2 ears corn, shucked (or 1 cup corn kernels)
·     1/2 cup black beans, drained & rinsed
·     1/2 cup shredded sharp cheddar cheese
·     1/4 cup chopped fresh cilantro
·     1/4 cup plain Greek yogurt
·     1/4 cup BBQ sauce (plus more for chicken)
·     Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
·     Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
·     Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped cilantro.