Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week!

Herb Grilled Chicken with Creamy Broccoli Orzo
c/o A Taste of Home Cooking

Ingredients
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

Directions
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.

Loaded Cauliflower 
c/o Laloosh

Ingredients

• 1 medium sized head of cauliflower
• 1 cup reduced fat sharp cheddar cheese, shredded
• 4 slices extra lean turkey bacon, cooked and diced
• 1 cup black beans, drained and rinsed
• 1 medium tomato, diced
• 4 scallions, diced
• 1/2 cup fat free sour cream
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste

Directions

Break cauliflower down into florets, and then steam to cook. I did this by placing the cauliflower into a large, microwave safe bowl, added about 1 inch of water, and covered with plastic wrap. I microwaved on high for about 4-6 minutes, or until the cauliflower was tender to my liking. Drain any remaining water.

Spray a small, nonstick skillet, with non-fat cooking spray or an olive oil mister and set over medium high heat. Add in black beans, tomatoes, garlic and cumin. Sauté until heated through…about 2 minutes.

Divide cooked cauliflower amongst 4 serving bowls, and season with salt and pepper.

Top each serving with ¼ cup cheese, and microwave for about 1 minute, or until the cheese is melted.

Now top each serving with ¼ of the tomatoes/black beans, 2 tbsp fat free sour cream, and ¼ of the chopped bacon and scallions. Serve immediately.

S'Mores Cookies

c/o Martha Stewart

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 cup all-purpose flour, (spooned and leveled)
• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup light-brown sugar
• 1 large egg
• 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
• 15 large marshmallows, halved horizontally

Directions

1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

Friday Foodday

Yes, I'm on vacation, but you thought I'd leave you without Friday Foodday? Of course not lovebugs! Thank you to my guest posters this week, I'll see you all on Monday!

Breakfast Quesadilla
c/o Country Cleaver

Ingredients
2 Tortillas
4 Eggs, lightly beaten
¼-½ tsp Tabasco Chipotle Sauce
Salt and Pepper to taste
1 ½ Tbsp Milk
4 slices Bacon, cooked and chopped
½ Avocado, diced
2 Tbsp Cilantro
½ cup Pepper Jack Cheese
¼ cup Sour Cream or Mexican Crema
¼ cup Salsa
Lime for juice

Directions
In a non-stick fry pan, fry up bacon until crispy. Drain on a paper towel and when cool enough to handle chop into pieces. Set aside. Crack eggs into small bowl, add in chipotle sauce, milk, and dashes of salt and pepper. Whisk and set aside.
Wipe out pan that was used for frying bacon. Turn on stove to medium heat. Spray pan with non-stick spray. Add in eggs. Scramble until just set. Do not cook them until over done. Divide eggs onto one half of each tortilla. Top eggs and tortilla with avocado, cilantro, bacon, and cheese. Gently fold over the other half of each tortilla.
Wipe out fry pan one more time. Spray again with non-stick spray and heat up again over medium heat. Gently lay each folded over tortilla into the non-stick fry pan. Once the tortilla has started to turn golden brown, use spatulas to flip the tortillas over. Brown on other side. Remove from fry pan and plate. Top with sour cream or Mexican crema and salsa. Devour.

Shells with Sausage and Broccoli Pesto
c/o Laloosh

Ingredients

8oz whole wheat pasta shells

6 oz chicken sausage, casing removed, diced

1 tbsp olive oil

1/4 cup grated Parmesan cheese

1/2 cup parsley leaves

1/2 cup water

3 cups basil leaves

3 cups broccoli florets (1 ½ cups steamed)

5 garlic cloves

2 medium zucchini, diced

1 tsp salt

1/2 tsp black pepper

Directions

Prepare pasta according to package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot.

Pulse together the 1 ½ cups steamed broccoli, parsley, basil, garlic, Parmesan, salt, and pepper in a food processor until finely chopped. With the machine running, add the oil and 1/2 cup water, process until smooth.

Spray a medium sized non-stick skillet with non-fat cooking spray and set over medium high heat. Add in sausage and remaining 1 ½ cups un-steamed broccoli, and zucchini and cook until sausage is well browned and broccoli and zucchini are crisp/tender, about 5-7 minutes.

Add the pesto, sausage, and ¼ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Season with additional salt and pepper as desired.

Peanut Butter Toffee Dip
c/o Buns in My Oven

Ingredients
8 ounces cream cheese, room temperature
1/2 cup peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup toffee chips (Heath or Skor bits)
1/4 cup mini chocolate chips, optional
1 tablespoon milk, as needed, for texture

Directions
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until combined. Stir in the powdered sugar and vanilla and beat until well combined. Add the toffee chips and chocolate chips and stir until just combined. If the dip is too thick for your liking, add milk, a little at a time to get it to the consistency you prefer.

Friday Foodday

Happy Friday lovebugs! I hope you have a wonderful weekend!

Corn Avocado and Tomato Salad

c/o Dough See Dough

Ingredients

11 ears corn, cooked and kernels cut off
2 cups cherry tomatoes, halved
2 avocados, cut into 1/2 inch cubes
1 cup red onion, diced
4 tablespoons olive oil
1 lime, zested
2 limes, juiced
1/4 cup cilantro, chopped
salt and pepper, to taste

Directions

1. Combine the corn, tomatoes, avocado, and onion in a large glass bowl.
2. In a small bowl, whisk together olive oil, lime zest, lime juice, cilantro, salt, and pepper.
3. Pour dressing over vegetables and toss gently to combine.

Shells with Sausage and Broccoli Pesto

c/o Laloosh

Ingredients

8oz whole wheat pasta shells

6 oz chicken sausage, casing removed, diced

1 tbsp olive oil

1/4 cup grated Parmesan cheese

1/2 cup parsley leaves

1/2 cup water

3 cups basil leaves

3 cups broccoli florets (1 ½ cups steamed)

5 garlic cloves

2 medium zucchini, diced

1 tsp salt

1/2 tsp black pepper

Directions

Prepare pasta according to package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot.

Pulse together the 1 ½ cups steamed broccoli, parsley, basil, garlic, Parmesan, salt, and pepper in a food processor until finely chopped. With the machine running, add the oil and 1/2 cup water, process until smooth.

Spray a medium sized non-stick skillet with non-fat cooking spray and set over medium high heat. Add in sausage and remaining 1 ½ cups un-steamed broccoli, and zucchini and cook until sausage is well browned and broccoli and zucchini are crisp/tender, about 5-7 minutes.

Add the pesto, sausage, and ¼ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Season with additional salt and pepper as desired.

Mini Maple Pancake Muffins

c/o Stephanie Cooks

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Directions

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.