Chicken Parmesan Meatballs

I can't believe it's been 10 days since my last post.  Just yesterday I was bragging that I update my blog at least once a week, and upon looking back at the last several months, it appears as though that is lies, all lies.  I don't even have any good excuses besides that I really like MTV, online shopping, and Pinterest.
 
Anywho, we're here to talk about meatballs, not about my slacker ways or dreadful taste in television programming.  Usually, when I ask my husband what he wants for dinner, he says, "What are my options?", which I suppose is kind of clever and technically a legitimate question.  Inevitably, when he say that, he ends up with a turkey sandwich or Chipotle.  But sometimes when I ask, he gives me an answer and then I'm required to go to the grocery store and buy all the ingredients for whatever his heart desires.  Because I figure if he actually gives me an idea besides, "what are my options?", then he must REALLY want said option and I should try to oblige.  Plus, I have a feeling that the happier he is with dinner, the more likely he is to do the dishes.  Which leaves me more time for MTV, online shopping, and Pinterest.

So today when I asked, he said, "spaghetti and meatballs", so here we are.  Even though it is TOTALLY mean to say the word "spaghetti" to someone who is cutting carbs from their diet.  Just sayin'.
 
Enjoy!

Chicken Parmesan Meatballs
Source: Adapted from Dinner: A Love Story
 

1 pound ground chicken
1/2 a small onion, finely chopped
2 tablespoons chopped parsley

2 tablespoons fresh basil, chopped
2/3 cup grated Pecorino or Parmesan cheese
salt to taste
pepper to taste
2 cloves garlic, minced
1 teaspoon fennel seeds
3 tablespoons olive oil
1 cup marinara sauce (store bought or homemade)
about 4 ounces fresh mozzarella (I got the medallions and then cut each in half lengthwise to have 8 thin slices)

 

Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, mix together the chicken, onion, parsley, basil, grated cheese, salt, pepper, garlic, and fennel seeds.  Shape into golf ball sized meatballs (I found that it helps to put a little olive oil on your hands first...it makes forming the meatballs easier) and place a few inches from each other on a foil-lined baking sheet sprayed with cooking spray.  Brush a bit of marinara sauce over each meatball.  Bake for 15 minutes.

 

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.  Broil another 3 to 5 minutes until cheese is bubbly and golden. 

 

Serve with pasta, or eat plain to save the carbs!  We also had an arugula salad with cherry tomatoes, sliced onions, and a simple vinaigrette.

 

Oven Roasted Salmon with Parmesan-Mayo Crust

You know, I was all ready to make this post about salmon and healthy ways of cooking it an all that jazz and it was going to be relevant and not contain any random tangents about whatever pops into my ADD mind.  But then I realized that this recipe is from a blog called, "She Cooks, He Cleans", and it made me giggle and then I lost track of my thoughts of salmon and started thinking about cleaning in our household.

If I were a mean wife, I would tell you all that I cook every night and also do all the cleaning myself while my husband sits on the recliner drinking beer and watching baseball.  But I'm an honest person and I'll admit that the man of the house certainly pulls his weight when it comes to cleaning.  And by "pulls his weight", I mean, "does all of the cleaning".  I mean.....not ALL of it, mind you, but probably more than the average dude.  You could argue that it's because he adores me and wants me to have time to do the important things in life, like lay on the couch and play on Pinterest and drink wine.  OR, you could argue that he cleans a lot because he thinks I do it wrong.  I'll.....just put that out there and see what you all think.


Hmmm, you think the latter?  Well, you said it, not me.

Anyway!  The "He" in our household does his fair share of cleaning and I love him for it.  As a reward, I cook him dinner every night sometimes.  Even though the poor man can't have carbs in his own house and probably has a stash of bagels at his desk for emergencies.


On to salmon.  It sounded kind of weird at first, to make a mayo/Parmesan "paste" and spread it over fish, but it's delicious, I swear it.  It got all nice and crusty at the top in the oven, and it made the salmon so moist and flavorful.  It reheats nicely, too, but I don't recommend putting it in the microwave...if you're gonna eat leftovers, spring for turning on the oven, it's worth it!

Oven Roasted Salmon with Parmesan-Mayo Crust
Source: Adapted from She Cooks He Cleans

2 large salmon fillet(s), skin on
Kosher salt/ freshly ground black pepper
4 tablespoons mayonnaise
4 tablespoons Parmesan cheese, freshly grated
a few dashes of smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 lemon

Preheat oven to 425F. Line a shallow roasting pan with foil and place salmon in the pan.  Season lightly with salt and pepper.

Mix the mayonnaise, Parmesan cheese, paprika, garlic powder, and cayenne in a small bowl. Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top.

Roast for 12-14 minutes (depending on thickness of salmon).  Then turn the broiler on high and broil for a couple of minutes until the topping begins to brown.  Watch it carefully so it doesn't burn!

Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin.   Squeeze a little bit of lemon juice on the fish, and serve.

The World's Best Flank Steak

Heeeeyyyy friends!  Me again.  I'm here to brag about my weight loss and to share a steak recipe with you.  First, I have lost 13 pounds in 5 weeks and I feel amazing!  Second, this flank steak recipe is the best, most delicious one on earth and there is no way I could ever prepare flank steak in any other way.  A bold statement, yes, but I only speak the truth.

This is my mother in law's recipe, and when my husband and I first started dating, I would dream about going over to his folks' house for dinner on the off chance that she would be making flank steak (and also because they are amazing in-laws and I totally lucked out in that department, but the food doesn't hurt).  Oh, it is so good.  The marinade is super easy and consists of things you probably already have in the fridge.  Flank steak is super tender if you don't overcook it and slice it correctly, and it cooks on the grill in no time.  Ugh, how I wish we had flank steak leftovers in the fridge right now....

Anyway!  I can't believe I haven't shared this before.  Actually, I do.  And that is because we usually gobble it down so fast that I don't get a chance to take a picture of it before it is gone.  This time I remedied that by making two flank steaks.  Genius at work.

Enjoy!

The World's Best Flank Steak
Source: My mother-in-law, Mona

1 1/2 cups salad oil (vegetable or canola)
3/4 cup soy sauce (I use low sodium)
1/4 cup Worcestershire sauce
2 tsp. dry mustard
3 tbsp salt
1 tsp pepper
1/2 cup red wine vinegar
2 tsp parsley flakes
3 cloves garlic, crushed
1/3 cup lemon juice
Garlic Pepper seasoning to taste (we like McCormick brand)

Combine all ingredients in a bowl.  Pour over flank steak in a shallow baking dish and place in fridge for 8 hours or overnight.

Heat grill to medium high.  Grill steak for 8 minutes on the first side and 5 minutes on the second side for medium rare (which is best because you will slice it really thinly)

Let steak rest for 10 minutes before slicing.  Slice very thinly on the diagonal ACROSS the grain.  This is very important or it won't be tender.  Serve with garlic pepper sprinkled on top.

Barefoot Contessa's Shrimp Salad in Lettuce Cups

Good Morning!  It's a gorgeous day here in Virginia and it makes me want to take a long run and then do yoga in the backyard. 




Actually, it makes me want to go shopping and find a way to install television on the deck.

Anyway!  I'd say that's neither here nor there.  The point is that the first Sunday of fall doesn't disappoint and I'd settle for weather like this every single day of the year, thanks very much.



This shrimp salad recipe was super easy to throw together, and tasty as heck.  I used low fat mayonnaise because I really can't tell the difference in dishes like this, but it would be fine if you use regular mayo, because you know, fat is not the enemy.  I whipped up a batch on a Sunday afternoon and had it in lettuce cups for lunch every day during the week.  I'm sure it would also be tasty on a toasted sub roll, but we're not going to talk about bread on this blog right now because it might make me cry.

Enjoy!

Ina Garten's Shrimp Salad
Source: Adapted from Ina Garten

2 lbs frozen cooked shrimp, thawed and halved

1 cup low fat mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

4 tablespoons fresh dill, minced

1/2 cup red onions, minced

1 1/2 cups celery, minced

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings.   Serve immediately or cover and refrigerate for a few hours.

 

Seared Shrimp with Arugula Walnut Pesto

I was all ready to make this blog post about pesto and how it doesn't HAVE to be served with pasta (although pasta is so, so tasty and please don't rub it in).  But then I was editing the photos of said pesto (served with shrimp, sans pasta), and all I could think about was how cute my new Anthropologie plates are.  They are the big ones underneath the usual black and white plates I normally use (Kate Spade - thanks to my wedding guests for those!!).  And then I started thinking about how much I love Anthropologie and how much I wish I could buy all my clothes and accessories and home goods from there.  And that all of their clothes, accessories, and home goods were free.

Anthro has the best sales.  As soon as something goes on sale, it's like half off and you wonder if you're an idiot for every paying full price (you are).  Granted, you have to be careful at Anthropologie, because amongst the cute tanks and cardigans and funky shoes and necklaces are some HEINOUS articles of clothing.  I get that they are supposed to be a little "out there", which is why I love them, but honestly, who wants to wear a sweater made of burlap with an imprint of a squirrel with fangs on it?  Or MC Hammer pants made out of purple velvet?  I mean, really. 

But for the most part, Anthropologie has some super cute stuff, including dishes.  It turns out that you can shop their sales on your iPhone, which is DANGER if you sometimes wake up in the middle of the night and can't go back to sleep.  I'm just saying.  That's how I got these new plates, and I love them! 

Anyway, the real point of this whole post was to talk to you about arugula and walnut pesto served over seared shrimp.  And man, was it tasty.  And I didn't even miss the pasta enough to throw myself into a carb-craving hissy fit.  Arugula is one of my favorite greens in the whole world.  I love that peppery taste and the fresh smell.  And combine that with walnuts and garlic and cheese and oil?  Perfection.  This was super easy to put together, and the pesto keeps in the fridge for a few days.  Of course, feel free to serve this with pasta, but just don't tell me about it.  Enjoy!

Seared Shrimp with Arugula Walnut Pesto
Source: pesto adapted from Eat Live Run

4 cups baby arugula, packed

1/2 cup chopped walnuts, toasted

¼ cup freshly grated Parmesan cheese

¼ cup olive oil

1 garlic cloves, minced

sea salt and black pepper to taste

 

1-2 tablespoons olive oil

1 pound large raw shrimp, peeled and deveined

salt, pepper, garlic powder, and red pepper flakes to taste

 

In a food processor, combine the arugula, garlic, walnuts and cheese. Process until well blended.

With the motor running, slowly drizzle in the olive oil and continue processing until you have a smooth, bright green pesto. Season with salt and pepper to taste.

Meanwhile, season the shrimp with salt, pepper, garlic powder, and red pepper flakes.  Heat olive oil in a large pan over medium to medium-high heat.  Add the shrimp and saute until done (shrimp will turn pink and opaque), about 2-3 minutes each side.

Serve shrimp with pesto on top.

Chopped Salad with Zesty Lemon Vinaigrette

Oh heeey!  I'm back.  Guess who has lost 7 pounds?  This girl!  Yep, that's right!
 
The other possible correct answer to the above question would be "Ann's husband, the poor dear".  One of the first things he asked when I told him about the new eating plan was a very sullen question: "does this mean I'm on a diet too?".  Ummmm, yes.  Yes you are.  "My diet is your diet" is how we roll at this house.  Homeboy needs to carbo load on a Big Country Bacon Breakfast Platter with a side of Monster Biscuit at Hardee's on his way to work.  And to swim in a sea of lard on his way to Jimmy John's for lunch.  This is pretty much the only way he won't waste away to nothing while living with Ann on a diet.  Tough life the man leads, huh?
 
Anyway, we're a week and a half in, and he hasn't starved to death yet, although there have been some close calls.  But for the record, I feel amazing and haven't starved to death either.  Turns out that salad is pretty tasty, and they make your belly much flatter.  They aren't as yummy as french fries, but really, what is?  Mmmmm.....french fries......
 
Gah!  I digress!  Anyway, I whipped up this salad to take to a Labor Day get-together.  Speaking of said get-together, it was totally reminiscent of a middle school dance.  During cocktail time before we ate, the men stayed outside staring at the grill preparing the grill, and the ladies sat inside watching The Hills marathon the news.  When it was time to eat, we realized there wasn't room at the table for everyone, so we split up....girl's table and boy's table.  In case you've never considered this idea for a dinner party, it's time to do so.  It's actually not such a bad idea.  Especially if the man table is outside.
 
So!  Salad.  I love a chopped salad because I hate big pieces of lettuce that impede my ability to get the perfect forkful of mixed salad goodness.  You know what a perfect salad bite is....just the right amount of greens, cheese, meat, random veggies AND dressing all on your fork at the same time.  Amazing.  Well, anyway, chopped salad ensures that with every bite.  It also takes a boatload of time to prepare since you want all ingredients to be approximately the same size, but it's worth it.  Just add a simple vinaigrette and you are good to go.  Healthy, protein-rich deliciousness!  Enjoy.

Chopped Salad with Zesty Lemon Vinaigrette
Source: my own, inspired by my new diet
 
2 Romaine hearts, chopped finely
4 handfuls arugula, chopped
1 pint cherry tomatoes, halved (or quartered if they are big)
1 can garbanzo beans (chickpeas), drained and rinsed
1 6-inch log Italian salami, chopped
1 fist-sized block cheese, chopped (I used 1/2 white cheddar and 1/2 Havarti, both reduced fat)
1 yellow pepper, chopped
1 red pepper, chopped
7-8 white mushrooms, chopped
1 English (seedless) cucumber, chopped
Handful turkey pepperoni, chopped
 
For the dressing:
Juice of 2 lemons
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced finely
salt and pepper to taste
1 teaspoon Italian seasoning
6 tablespoons good olive oil (or more of less to your liking)
 
First, mix the salad:
Add all chopped vegetables, meat, and cheese into a large bowl.  Stir to combine. 
 
Next, make the dressing:
Add lemon juice, vinegar, mustard, garlic, S&P, and Italian seasoning to a small bowl.  Stir to combine.  Slowly whisk in olive oil until well combined. 

Serve salad and top with dressing.

Healthy Grilled Chicken Kebabs with Yogurt Marinade

Sooooooo....
 
I am pretty certain 100% sure that at some point earlier in this blog, I claimed that I was going to get healthy and lose weight and eat healthy food and move my butt every day.  I was going to be super buff and look cute in skinny jeans and wear a bathing suit without having a panic attack.  Well, that was lies, all lies.
 
I ain't lost a pound, y'all.  In fact, quite the opposite.  Shameful but true.  Yesterday something happened to me that strikes fear in the hearts of many a female across the world.  I had to get on a scale in front of another human being.  Twice.  In the same day!  I tried convincing these nurses that my clothes weighed close to 30 pounds but they were skeptical.  Rude! 
 
Turns out that I'm not 22 any more, and no longer have the metabolism of my former self.  And that I don't have hormones on my side.  This whole getting skinny thing is going to take a bit more dedication than I had anticipated.  That's okay - I'm up for the challenge.  I've enlisted the help of an endocrinologist who specializes in metabolic issues and nutrition, and he rocks.  I learned all kinds of things about how the body reacts to fat vs. protein vs. carbs and why certain foods make us feel the way we do.  And why eating certain foods causes a person to gain or lose weight.  Fascinating. 
 
So!  This blog is going to change a little bit.  But I think for the better, especially if you'd like to lose a few lbs. like me.  And if you don't, then just eat a whole lot of what I'm making, and then also serve it with a bucket of tater tots dipped in ranch.  Sound good?  Great!
 
And if this post seems like an over-share, it might be.  I couldn't decide whether to put it out there or not, but then I decided that surely I'm not the only person in the world who has struggled with their weight, and that maybe, just MAYBE, someone out there feels the same way I do and might want some healthy recipes to try.  So, here we are.
 
 
Anyway, this chicken recipe is a perfect example of the kind of thing I've been instructed to eat for dinner.  Without rice or potatoes (sob).  It was so tasty, though.  It's a Cook's Illustrated recipe, and the chicken is SO juicy and flavorful.  I'd put it in my top 5 favorite chicken recipes of all time, no doubt.  It was super easy, too.  Make it today!  It has tons of protein!

Grilled Chicken Kebabs with Yogurt Marinade
Source: Adapted from Cook's Illustrated
 
1/2 cup plain yogurt

1/2 cup extra-virgin olive oil

4 teaspoons fresh minced garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

4 boneless skinless chicken breasts (about 1 1/2 pounds)  

3 tablespoons lemon juice

2 bell peppers, one red and one green, cut into 1-in . pieces

1 large red onion, cut into 1-in . pieces

Whisk yogurt, 1/4 cup oil, 1 Tbsp garlic, thyme, oregano, salt, pepper, cayenne, and lemon juice in a large bowl.

 

Cut chicken into chunks and add to the marinade.  Cover with plastic wrap and refrigerate 3-6 hours.

Remove chicken from yogurt marinade; discard marinade. 

 

Grill over medium heat until vegetables are tender and chicken is no longer pink, turning every few minutes, about 15 minutes total.

Transfer to serving platter and serve immediately.

The Tastiest Meatloaf

Helllloooooo, is this thing on!!?!?

I, uh, know it's been awhile since I've graced this blog with my presence, but I've been all kinds of busy flying all over tarnation for work and making those big bucks.  And then I went to Chicago and Denver for fun and spent all the bucks.  I apologize in advance to my husband, and sincerely hope that he doesn't remember the password for our Capitalone.com online statement. 

And you know that all this travel nonsense means not a lot of cooking.  I wonder if you people get tired of the same old excuse from me, week after week?  Probably so.  I mean, I kind of get sick of it myself.  But now I'm back to tell you about this tasty meatloaf and to promise you (and my dear, hungry husband) that I'm going to cook and blog more.  Starting now.  Just like my diet.  That starts now, too.

This was the best meatloaf I've ever made.  Granted, I don't make meatloaf all THAT often, and it's hard to make a bad meatloaf, but this was seriously delicious.  I think what made it was the sausage that I decided to throw in there at the last minute for shits and giggles.  SO good.  We had this with mashed cauliflower (flavored with goat cheese, yum!) and roasted green beans.  Can't beat that with a stick.  Enjoy!

Classic Meatloaf with a Twist
Source: Adapted from Martha Stewart

1/3 cup whole wheat bread crumbs, seasoned
1/3 cup panko bread crumbs 

2 carrots, shredded

1 celery rib, minced

1/2 cup onions, minced

4 garlic cloves, minced

1/2 cup ketchup

2 teaspoons dry mustard

1 pound lean ground beef (I used 93/7)

8 ounces  ground spicy Italian sausage

2 eggs, beaten

2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon Tabasco sauce

3 tablespoons ketchup

2 1/2 teaspoons dry mustard

2 tablespoons dark brown sugar

Preheat oven to 400°F.

Combine the bread crumbs with the minced vegetables in a large bowl.

Mix the ketchup, dry mustard, meat, eggs, S&P, and Tabasco together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.

Form the meat mixture into and elongated loaf on a baking sheet.

Mix the rest of the ketchup, dry mustard, and brown sugar together and baste onto the loaf with a brush.

 

Bake 45-50 minutes or until internal temperature is 160.  Cool on rack for 15 minutes before serving.

Herb-Crusted Chicken with Feta Sauce

I've had this recipe bookmarked for months but have just gotten around to cooking it.  Honestly, I've just gotten around to cooking anything at all, since I haven't really been home enough to do very much in the ways of culinary genius.  But now I am back and here to say that I love me some feta cheese.  And I can't think of anything more delicious than chicken crusted with herbs and panko and then covered with feta.  Yum!

This is going to be a short post because I'm really busy doing spreadsheets for work and watching Dance Moms.  I'm just here to tell you that this chicken was amazing and you should make it.

I served this with a little grilled zucchini and whole wheat orzo tossed with lemon juice, olive oil, and garlic powder.

You should also not judge me for that glass of pink wine you see pictured below.  I'll have you know that that is a glass of a beautifully dry rose' wine and it's not white zin from a box.  I'm just saying, in case you were questioning my level of wine sophistication.

Enjoy!

Herb-Crusted Chicken with Feta Sauce

Source: Adapted from Moms Who Think, originally from Everyday Food

1/3 cup panko (Japanese breadcrumbs)

1/3 cup whole wheat breadcrumbs (Italian seasoned)
2 tablespoons Italian seasoning

3 tablespoons grated Parmesan cheese

1 teaspoon garlic powder
2-4 skinless, boneless chicken breasts (depending on size, ours were huge so we did 2)
½ teaspoon salt
¼ teaspoon black pepper
4 teaspoons olive oil

Sauce:
1 lemon, zest and juice
1 tablespoon chopped fresh parsley
3 teaspoons extra-virgin olive oil
Dash of black pepper
1 3.5-ounce package reduced-fat feta cheese

Combine panko, whole wheat bread crumbs,  Italian seasoning, Parmesan, and garlic powder in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in panko mix.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3-4 minutes each side.  Remove from skillet and place on baking sheet.  Bake at 350 for another 10 minutes or until internal temperature reaches 160F.  Let rest so juices distribute and for temp to continue to rise slightly.

Meanwhile, grate rind and squeeze the juice from lemon in a bowl. Add the parsley, oil, and pepper, and stir with a whisk. Add cheese, stirring with a fork to combine.

Place 1 chicken breast on each plate, and spoon 2-3 tablespoons feta sauce over each serving.



Raspberry Margaritas

I wonder how it's possible that I can love margaritas so much but also hate tequila so much at the exact same time.  Just the mere thought of straight tequila gives me a shudder....and also?  All those country songs that warn you of the dangers of tequila are on to something serious, folks.  Those clowns sing the truth. 

Mexican fare is one of my very favorites, and I cannot think of anything more blissful than a margarita accompanied by chips and a perfectly made guacamole.  Actually, I can think of something equally blissful.  And that something is a rich, full-bodied Cab accompanied by Italian black truffle cheese.  Which is what I'm enjoying right this second.  But I digress.

Anyway, last weekend, my husband was hard at work brewing beer in the backyard with a friend and he requested a snack in case they got hungry.  Because making beer while drinking beer is hard work, people.  It's not for the faint of heart, and it requires serious dedication and focus.  It makes people understandably hungry.  So I whipped up a batch of my world household famous guacamole and saved the men from beer-making induced starvation.  Of course I devoured sampled some for myself and decided that the lonely guac deserved a margarita accompaniment.  I didn't have enough limes for a "traditional" margarita, but I did have a pint of raspberries that I decided would be the perfect flavor-maker.  And they were.  I whipped up a pint glass-sized margarita for one and enjoyed it immensely.  I'm pretty sure I told my husband that he was on his own for dinner and went to bed at 8:00, but these things happen, don't they?  Yes, they do.

Anyway, this margarita is awfully tasty, and I recommend you pair it with copious amounts of guacamole.

Raspberry Margaritas

Source: My own guacamole-inspired creation

1 small container raspberries

Juice of 3 limes

1 1/2 ounces tequila

1 ounce triple sec

kosher salt for garnish



Puree raspberries and lime juice in a blender until smooth.  Wet the rim of a pint glass with water or lime juice and dip in a plate of kosher salt to coat rim.  Fill glass with ice and add tequila and triple sec.  Pour raspberry and lime mixture in and stir carefully as not to disturb the salt on the rim.  Serve and enjoy!