Blue Cheese Chicken Salad

I love chicken salad, especially when it's full of fruit and veggies. My friend Emily recently mentioned making a blue cheese chicken salad for dinner and I immediately asked her for details so I could recreate it at home. She gave me a list of ingredients and I improvised based on my standard chicken salad method.

This was so amazing. I never would have thought to add blue cheese to chicken salad but it totally worked. It was just subtle enough to add that distinctive blue cheese flavor without overwhelming the other ingredients. Baby Girl ate her whole sandwich and said it was delicious. I loved the crunch of the apple and celery and the sweetness from the red grapes mixed with the bite of the red onion and blue cheese. The lemon juice brightened up the whole sandwich. If Baby Girl wasn't allergic to nuts I would have added roasted almonds or walnuts, but I didn't miss them.

Blue Cheese Chicken Salad
Inspired by Emily

2 chicken breasts, roasted*
1 Granny Smith apple, cored and diced
3/4 cup red grapes, quartered (or as much as you want)
2 tablespoons minced red onion
1 rib celery, diced
Roasted almonds or walnuts (optional)
1/4 cup mayo
2 tablespoons sour cream
Freshly squeezed lemon juice
Blue cheese crumbles

To serve:
Toasted kaiser rolls or mixed greens
Sliced tomato
Romaine lettuce leaves

Dice the chicken and add to a large bowl. Add the apple, grapes, red onion, celery, and nuts (if using). Mix together, then add mayo and sour cream. Add lemon juice to taste and as much blue cheese as you'd like. Stir together, taste and adjust seasonings as needed.

Serve on toasted kaiser rolls with lettuce and tomato or on top of mixed greens.

*Preheat the oven to 375 degrees. Cover a baking sheet with tin foil then arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper. Fold the aluminum foil over the chicken breasts, and enclose them to form a packet. Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.

Chili Cornbread Skillet

My friend Melissa has been raving about this Chili Cornbread Skillet for months. She makes it every single week for dinner. I admit, I'm not that into chili. It's fine, it's just not something I crave, but after seeing it week after week on her tumblr page I decided I needed to see what all the fuss was about. Plus SP loves chili and Baby Girl could probably eat a whole pan of cornbread herself so this seemed like a win all around.

This is a great weeknight dinner - it takes almost no time to prepare and tastes great. I found the chili a bit salty, so I cut back on the salt in the recipe below and I think next time I'll leave out the green pepper because they just don't agree with me. SP wanted the chili a bit spicier but I always err on the mild side since Baby Girl eats what we eat.

We all enjoyed this and the leftovers were even more delicious. I had half an avocado in the fridge so I diced it up to eat with my leftovers. I think sour cream, maybe even some cheddar cheese, would be great as well - really whatever toppings you like on your chili would be great with this. Thanks for the push to make this, Melissa!

Chili Cornbread Skillet
As seen on Alosha's Kitchen, from Very Culinary

1 pound ground beef
1 medium sweet onion, finely diced
1 green bell pepper, finely diced
3 large cloves garlic, minced
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon chile powder
1/2 tablespoon smoked paprika
1 teaspoon kosher salt
1 (10-ounce) can condensed tomato soup
1 15-ounce can kidney beans, rinsed and drained
1/4 cup salsa
2 tablespoons ketchup
1 package (8.5 ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk
Toppings: grated cheddar, sour cream, diced avocado, etc.

Preheat oven to 400 degrees.

Heat a 10 or 12-inch ovenproof skillet over medium-high heat. Add the beef, onion, bell pepper, garlic, spices and salt to the pan. Cook, breaking up the chunks of beef with a wooden spoon, stirring occasionally, until the meat is no longer pink and the vegetables are softened, about 5 to 6 minutes. Add the beans, soup, salsa, and ketchup and stir until thoroughly combined. Remove from heat.

In a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes. Spoon the corn muffin mix over the beef.

Bake, uncovered, for 15-20 minutes until cornbread is golden brown. Remove from oven and let sit 5 minutes, then break into cornbread top to serve. Top with cheese, sour cream, etc., if desired.

Pasta with Lemony Chicken and Asparagus

When you have a food blog you tend to be the one who does most of the cooking in your house. This works well for us - I work from home now but even when I was commuting to an office I was always home before SP. He is a fantastic cook, his first job was working in a restaurant, but his schedule has made it difficult for him to get in the kitchen these last few years. Recently he asked me to make it possible for him to cook one meal on a weekend (usually Sunday). He spent a lot of time looking through my back issues of Cook's Country before choosing this recipe for Pasta with Lemony Chicken and Asparagus.

As agreed, I stayed out of the kitchen and let him do his thing. Baby Girl helped trim the asparagus (she loves snapping off the woody ends) and I consulted when he had any questions but this meal was entirely his. And it was fantastic, light and flavorful with the brightness of the lemon and the kick from the garlic. The asparagus were perfect - not to thin and not to thick, cooked until tender but not mushy. The chicken was nicely browned and we both loved the campanelle pasta even if it was almost twice the price of our usual store brand. I can't say enough good things about this meal. Even the leftovers were awesome.

The original recipe calls for 4 chicken breasts (1 1/2 lbs) and only half a pound of pasta. I convinced SP to cut it down to 3 chicken breasts and it was still a lot of chicken. I'm modifying the recipe to only 2 chicken breasts. I also think a bunch of asparagus is less than a pound (we didn't weigh it) so you might want to buy two bunches - you can never have too much asparagus.

I can't wait to see what he'll make next!

Pasta with Lemony Chicken and Asparagus
Cook's Country Magazine April/May 2008

8 ounces campanelle pasta
Salt and pepper
2 boneless, skinless chicken breasts, cut into 1/4"-thick slices
4 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1" pieces
8 garlic cloves, minced
1/4 fresh squeezed lemon juice
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring water to a boil in a large pot. Add 1 tablespoon salt and pasta to boiling water and cook according to package directions. Drain and reserve 1/2 cup of the pasta cooking water. Return pasta to the pot and set aside.

Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a large non-stick skillet over medium-high heat. Cook half the chicken until golden brown, about 1-2 minutes per side. Remove to a plate and repeat with another tablespoon of butter and the remaining chicken.

Add 1 tablespoon of butter to the now-empty pan and add the asparagus. Cook until tender, about 5 minutes, then add the garlic and cook until fragrant, about 30 seconds.

Add the remaining 1 tablespoon of butter, chicken, asparagus, lemon juice, cheese and parsley to the pot with the pasta and toss to combine, adding the 1/2 cup of pasta cooking water as needed to make a sauce. Taste and season with salt and pepper, if needed, then serve.

Recipe Swap: Sopapilla Cheesecake Bars

The theme for this recipe swap was Mexican food and I lucked out with the only dessert recipe submitted, these incredibly addicting Sopapilla Cheesecake Bars. We were heading to my parent's house for Memorial Day and since we didn't have anything planned for dessert I figured I'd whip these up and bring them over for everyone to share.

Holy cow. These are incredibly simple but so fantastic. Anything with cream cheese in it is an automatic plus in my book but add in flaky crescent roll dough and cinnamon sugar and you've got a real winner. Like Nichole, this was my first experience with sopapilla and I'm sad that I've missed out all these years.

I have to give thanks for my friend Cassie for alerting me to an awesome new product, the Pillsbury Crescent Recipe Creations Seamless Dough Sheet. After failing to pinch together the perforated dough for these chicken suiza pockets, Cassie told me Pillsbury got wise to cooks using their crescent rolls for other dishes and came out with seamless dough. Brilliant. And no, I'm not being paid to endorse this product, I'm just really thankful I didn't have to fight with the dough when making these bars.

I admit to being a little sad about sharing these but that was a good decision for our waistlines. I heated my leftover pieces in the microwave for 30 seconds (my microwave is old and busted so things take longer to cook), and I definitely prefer it warm. SP and Baby Girl liked them cold. Whichever way you prefer, go out and buy the ingredients for these so you can make them ASAP. You'll thank me.

Sopapilla Cheesecake Bars
As seen on The Cookaholic Wife, from Pillsbury

Cooking spray
2 packages Pillsbury Crescent Recipe Creations Seamless Dough Sheet
2 bricks cream cheese, at room temperature
1 1/4 cups sugar, divided
1 teaspoon vanilla
1 stick butter, melted
1/2 tablespoon ground cinnamon

Preheat the oven to 350. Spray a 9x13 baking dish with cooking spray. Press one sheet of the crescent dough into the prepared baking dish.

Combine the cream cheese, 1 cup of the sugar and vanilla in the bowl of a stand mixer and beat on medium speed until light and fluffy. Alternatively, you can beat the ingredients using a hand mixer.

Spread the cream cheese mixture evenly over the crescent dough and then top with the other sheet of crescent dough. Pour the melted butter over the top of the dough.

Stir together the remaining 1/4 cup of sugar and the cinnamon. Sprinkle over the melted butter.

Bake for 30 minutes then let cool to room temperature. Refrigerate for at least 1 hour and cut into bars. Serve cold or warmed in the microwave for 5-10 seconds.

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Shake Shack Burgers

I knew I wanted to take advantage of the gorgeous weather and traditional start of the grilling season over Memorial Day weekend by grilling burgers, but I thought I'd kick it up a notch by finally trying these make-at-home Shake Shack Burgers.

The original recipe calls for cooking the burgers in a skillet, but I was set on grilling so that's what I did. When you look at the ingredients this is a very traditional burger that's elevated by the cooking method and the sauce. The sauce is what makes these burgers. I loved it, SP wasn't a fan. I will definitely be making these again and just letting SP dress his own burger. One of these days I hope to try an actual Shake Shack burger.

Shake Shack Burgers
As seen on What's Brewing in the Kitchen, originally from Serious Eats

1/4 cup mayonnaise
1/2 tablespoon ketchup
1/2 tablespoon yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pinch cayenne pepper
1 1/4 pounds ground sirloin
Kosher salt and fresh-ground black pepper
1/2 teaspoon vegetable oil
1 tablespoon butter, softened
4 burger rolls, preferably potato
4 leaves lettuce, tops of leaves only
4 slices ripe tomatoes, center-cut preferred

4 slices yellow American cheese

Combine mayo, ketchup, mustard, chopped pickle, garlic powder, paprika and cayenne in a bowl. Set aside.

Form the ground beef into 4 patties. Sprinkle the top side heavily with salt and pepper.

Using a wadded up paper towel, rub vegetable oil on a large stainless steel skillet, then place over medium-high heat until just beginning to smoke.

Split the buns and spread the softened butter on the tops and bottoms of all 4 rolls. Place under the broiler or toast until golden brown. Once toasted, top with 1-2 teaspoons of sauce on each bun. On the top bun, add one leaf of lettuce and one slice of tomato. Set prepped buns on parchment paper.

When skillet is barely smoking, place beef patties in, seasoned side down. Using the back of a spatula, flatten the patties to 4 inches wide. You want the beef to stick and get a nice crust. Season the top side with salt and pepper. Cook until crisp crust forms, about three minutes. Flip burgers and top each with one slice American cheese. Cover and cook until cheese melts.

Transfer patties to bottoms of burger buns and cover with toppings and bun tops. Wrap in parchment paper and let sit for 1-2 minutes to let the juices from the burgers sink into the buns and the sauce to meld with the other toppings and cheese. Don't skip this step, it really makes a difference! Unwrap and serve immediately.

Herb Grilled Chicken with Creamy Broccoli Orzo

I recently bought broccoli crowns that I ended up not cooking, so when Tara posted this recipe for Herb Grilled Chicken with Creamy Broccoli Orzo it sounded like a great way to use them up. It was also perfect because I've had half a box of orzo lurking in my pantry forever.

As I was reading over the recipe I realized two things - (1) a full pound of orzo would make way too many leftovers and (2) there's no mention of cooking the broccoli before adding it to the orzo so I decided to cook it with the tomatoes before tossing everything together.

The result was amazing. This was a great dish, light from the substitution of Greek yogurt for heavy cream and bright, fresh flavors. I don't know why I don't cook with orzo more often. Baby Girl absolutely loved this, practically shoveling the orzo and chicken into her mouth. A winner all around.

Herb Grilled Chicken with Creamy Broccoli Orzo
As seen on Smells Like Home

8 oz orzo (rice-shaped pasta)
Extra-virgin olive oil
1 1/2 lbs boneless skinless chicken breasts, cut in half lengthwise
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
2 cups fresh broccoli florets
6 oz plain fat-free or low-fat Greek yogurt
1/4 cup heavy cream
3/4 cup freshly grated Parmesan plus extra for sprinkling
Kosher salt and freshly ground black pepper

Cook orzo according to package directions. Drain and set aside.

Drizzle the olive oil over the chicken and season with herbes de Provence, salt and pepper; set aside.

Heat a grill or grill pan over medium-high heat.

While the grill heats and right after you drop the orzo in the water, heat the 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 1/2 minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes for 2 minutes, then add the broccoli. Cook until broccoli is tender, about 8-10 minutes, stirring occasionally.

Start grilling the chicken while the broccoli cooks, turning after 4-5 minutes and grilling for another 3-4 minutes. Remove the chicken from the grill and allow to rest for 5 minutes, then cut into slices.

Stir the yogurt and cream into the tomato and broccoli mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan and toss until the sauce coats the pasta thickly. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.

May Re-Make Recap

How is it the end of May already? I feel like I was just lamenting the cold temps in February and March and now here we are, almost to summer, temps in the 70s and 80s and the humidity quickly setting in. Crazy how time flies, isn't it?

I couldn't get enough of asparagus while it was in season (and, let's be honest, I'm going to continue to enjoy it throughout the summer). The linguine with Alfredo, asparagus, peas and poached egg was just as good the second time around. I love a poached egg on top of, well, just about anything really.

When I need a quick, tasty dinner these grilled chicken Caesar flatbreads are my go-to. In fact, after typing up this post I decide to add it to my weekly menu. So good.

I've made this antipasto salad countless time but recently I've become obsessed with chopped salads where all the ingredients are finely chopped. I turned this salad into a chopped salad and man, oh man was it good.

I've also been on a burger kick lately and in looking back through some of the burgers I've made I stumbled upon these ultimate sriracha burgers. The fact that I've gone more than two years without remaking these is a crime. Such a fantastic, flavorful burger.

Whenever I make burgers I have to make these oven fries. The method takes a little bit of time but the results are worth it.

For a healthy dish this bacon broccoli mac and cheese packs a lot of flavor. I always love adding veggies to my mac and cheese because I feel less guilty eating it.

I went all out for Cinco de Mayo this year, starting with these delectable citrus chicken fajitas. I marinate the chicken for a couple of hours in the citrus marinade and the flavors are incredible. You can really taste the lemon, lime and orange.

And what Mexican meal would be complete without these homemade refried beans. I cannot stress enough how good these are. And so, so simple. I implore anyone who buys canned refried beans to try this recipe. They even freeze beautifully (or so I hear, I never have leftovers).

I had to make the spicy pork and asparagus stir fry again while asparagus was in season and it never fails to amaze me how a recipe with such simple ingredients can be so flavorful. We all love this one. A lot.

I went a long time between making these Philly cheesesteak sloppy Joes for the first time and finally remaking them, but now that I have we've rediscovered our love for this simple sandwich. I've been serving mine with lettuce, tomato and raw onion, along with a red wine vinegar, oregano and mayo sauce, to be like a cheesesteak hoagie. Delicious.

After seeing this recipe for orange chicken on another blog recently I had to make it. And then I realized I already had. Ha! Just goes to show it had been too long. It's a little time consuming but that crispy coating bathed in the delicious, spicy orange sauce is so worth it.



These Sausage and Spinach Breakfast Sandwiches were so delicious I decided to try another combination - ham, asparagus and goat cheese. All I can say is wow. The flavors were perfect and I can't wait to try other variations soon.

We had quite a few overripe bananas sitting on the counter so SP suggested I make banana bread. I added chocolate chips and was reminded why I like this recipe so much. Good thing we have more bananas in the freezer.

I really struggle with side dishes, especially in the spring and summer when my old standby of mashed potatoes won't cut it. This chickpea salad with tomatoes, lemon, and herbs is flavorful and healthy and reminded me why I love beans so much.

We had a cookout with my parents to celebrate Memorial Day and I brought one of my favorite sides - beets with goat cheese and arugula. In looking back through my blog to find a post about this salad I realized I've never actually done one. If I'd known I would have taken a photo of the gorgeous platter of food. I bought both regular and golden beets and they were delicious. It's a good thing we eat this salad all summer.

I wanted to make an easy side dish for Memorial Day and since we've been eating a lot of potato salad lately I thought macaroni salad would be perfect. This recipe is so easy and simple.

Baby Girl is allergic to nuts so Chinese food is off-limits due to the risk of cross-contamination. It's a good thing I've got recipes like this beef and broccoli that taste almost as good as what we can get from our favorite local restaurant.

I needed a quick dinner since the girls from my bootcamp class have decided to get together to exercise once a week, so this California club blue cheese chopped salad was perfect. This time I subbed hard boiled eggs for the chicken, which I think was a great idea.