{Gluten Free} Chicken Nuggets with Pumpkin Seed Pesto | NatureRaised Farms®

I have a few requirements for the dishes that make it to our dinner table:

1. Must taste good.

2. Must be nutritious.

3. Must try to be as natural as possible -- no funky ingredients, excessive processing, hormones & antibiotics --  and ethically produced.

4. Must not take forever to prepare.

5. But really... must taste good.

Sounds pretty basic, right?

You'd be surprised how limiting these rules can be when you're looking for quick meal solutions. Some things taste great but have an alarming amount of questionable ingredients. Or maybe they follow the rules, but the taste leaves something to be desired. If you'll notice, that rule is a non-negotiable!

The good news is there are options that can facilitate making the right choices for your family if your checklist looks anything like mine. And that means that throwing in the towel and making a beeline for the drive-thru will be a distant memory!

I'm going to be honest, I typically don't think to buy my chicken in the frozen section of the grocery store because most of the products in those freezers don't make the cut for me. But when I learned about NatureRaised Farms® working with farmers who care about how their animals are raised and treated so that they can provide a product that meet the list of "musts", I wanted to give them a hug. They get me! 

Because I set high standards in my own home, I appreciate it all the more when companies do the same. Give me something with recognizable ingredients, responsible practices, that taste good, and I'll be your BFFL. {Doesn't take much.}

Since NatureRaised Farms® covered a lot of the bases on my checklist as far as quality, safety and convenience, I was happy to spend my time focusing on my favorite part: Flavor!

Did you know that you don't have to limit your nugget-dipping to barbecue sauce and honey mustard?! I know: mind. blown. You can actually add flavor AND a little extra nutritious boost to your meal by making a dipper like this fabulous Pumpkin Seed Pesto! Served alongside some of my cinnamon-spiced sweet potato mash, this makes a meal that would pass inspection around here.

In my house, you would be more likely to find grilled chicken breast like this as the protein in this dish -- we're not in the "chicken nugget" phase of life just yet with our kiddo. But since I know a lot of you out there are, I just wanted to show that you can still add a little color and freshness to quick family favorites, which is good news for all!{Plus, I couldn't find the grilled chicken breasts in my local Target. Rats!}

I used NatureRaised Farms® Gluten Free Breast Nuggets, which I was able to toss into my cart on a Target run {woot!}. They're fully cooked chicken breast nuggets that bake in under 15 minutes and are breaded in a crunchy gluten free rice flour crust. The best part about this meal is that you can get the Pumpkin Seed Pesto and sweet potato mash made in the time it takes for the nuggets to bake, which means less time from kitchen to table. {See rule #4!}

So, go ahead and have your rules... and eat them, too!

Check out more easy weeknight recipes using NatureRaised Farms® products over on their Pinterest page!

Bonus: You can save 15% on any NatureRaised Farms Purchase from October 25 to November 7 with this Cartwheel app offer! As if you needed any other excuses to visit Target...

Chicken Nuggets with Pumpkin Seed Pesto
and Cinnamon-Spiced Sweet Potato Mash

4 NatureRaised Farms® Gluten Free Breast Nuggets, prepared as directed
1/2 cup roasted, lightly salted hulled pumpkin seeds
Handful of fresh basil -- about 1 cup loose leaves
1 small garlic clove, grated or minced
2 tablespoons pumpkin puree
1/4 - 1/3 cup olive oil

For Chicken: Bake as directed.

For Pesto:

1. Place pumpkin seeds, basil, garlic, pumpkin puree in a food processor or blender jar. Pulse a few times to combine, then stream in olive oil while pulsing to reach desired consistency. {If the mixture is too thick, add a tablespoon of water at a time to thin it out.}

2. Taste and season with salt if necessary -- just be careful not to over-season if you used salted pumpkin seeds.

Serve alongside nuggets.

Social post & recipe is sponsored by NatureRaised Farms® Chicken but all comments and opinions are organically my own.

For Sweet Potato Mash:

2 medium sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon

1. Bring a medium pot of lightly salted water to a rolling boil. Add in chopped sweet potato and boil until fork-tender, about 12-15 minutes. {While these boil, make your pesto!}

2. Drain and return to pat. Mash {or use a hand mixer} to achieve desired consistency.

3. Add butter and cinnamon, and mix to distribute evenly.

Serve hot.

Barilla® Spaghetti with Chicken & Spicy Tomato Sauce

In honor of Mother's Day, I've got a recipe that's great for bringing all of the special women in your life -- both seasoned cooks and beginners -- into the kitchen. In my family, celebrating with food is one of the ultimate ways to show love and appreciation, and I can thank the ladies in my family for helping me cultivate my passion for food.

I often say my Abuela {grandma} taught me how to cook. But just recently, as I was standing at my kitchen sink measuring out water for a simple pot of rice, I realized that my claim is not entirely true.

I remember the exact moment I first asked Abuela how to make rice as I had watched her do so many times before. "Oh, it's easy," she told me in Spanish. "You just heat a splash of oil in a pot, then toss in your rice. Give it a good mix, and when it sizzles a little, add your liquid. Bring it to a boil, then lower the heat and let it simmer until it's cooked."

I paused for a moment and reflected thoughtfully on the information I felt I might be missing. "A splash of oil, you say? But how much is that?"

She lifted her hand up as if she were holding an invisible bottle of oil, tilted the bottle for a second -- just enough to measure out the correct amount needed as if she were counting beats of music in her head -- then pulled it upright again with a flourish.

I gave her a look. "Okay...but the water? How much?"

As patient as she always was with me, I could tell she was starting to grow slightly annoyed at my pestering over seemingly unimportant {to her} details when she had already given me a satisfactory answer to my initial question.

"Well... It depends on the amount of rice. But if you're making this much," she gestured with her hands to hold an imaginary pile of rice, "then I'd say about a cup and two fingers."

Wait a minute. I had heard of lot of measurements -- a pinch, a pat, a scant amount -- but I had never heard of measuring any ingredient in fingers. Well, except a stiff whiskey drink, and Abuela had never been a drinker.

I laughed at her directions, and she defended herself. "You asked me how I do it. And that's how I do it."

Accurate, perhaps, but hardly helpful for a novice in the kitchen. Regardless of my cluelessness and armed with meaningless measurements, I forged ahead and added rice to the (very short) list of items I "knew" how to make... in theory, anyway. Because the fact is that I had more attempts at making what my husband calls "Abuela Rice" than any individual who considers herself somewhat intelligent should.

We had sticky rice. Crunchy rice. Black-bottomed rice. Toasty rice, and rice masquerading as soup.
Each time, I'd do my best to channel Abuela, and each time I'd pretty much fail.

Until one day... I didn't. The day finally came when I lifted the lid off the pot, fluffed up the rice with a fork, and thought to myself, "Now this looks like something I recognize."

In my kitchen, "a cup and two fingers" of water (which translates by measurement into roughly 1 1/4 cups, in case you were wondering) will always be the rule of thumb... though that's not the finger I use for measuring! That's how my Abuela "taught" me to make it, even though most of the learning happened on my own. Maybe that's what she had intended from the beginning.

Since then, she's retired from her family cooking duties {she is 91 years old and only recently lost much of her mobility}, but she's entrusted me with other recipes that are special to my family and even given her seal of approval on my renditions, which she kindly passes off as delicious.

But I don't kid myself. No one can cook like Abuela. Some of us learn to cook while others are born with the ability to take food and create a little magic like Abuela always has.

Luckily, this recipe for Spaghetti with Chicken & Spicy Tomato Sauce requires way less precision than Abuela's rice thanks to Barilla® Spaghetti. Chicken simmers away in a savory sauce with just a hint of spiciness, creating a tender-but-hearty addition to spaghetti. Easy to find at your local Walmart and even easier to cook, it's a pantry staple for fast family meals. Just a quick boil and you have delicious, al dente pasta that's perfect for pairing with seafood, veggies or chicken, as it is in this dish.

Celebrate togetherness this weekend gathered around the table!

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

Barilla Spaghetti with Chicken & Spicy Tomato Sauce 
Recipe provided by Barilla®

1 box Barilla® Spaghetti
4 tablespoons extra virgin olive oil
4 chicken thighs, boneless diced into ½-inch pieces
1 tablespoon fresh oregano leaves only, divided
1 jalapeño pepper, or to taste, sliced
½ cup white wine, dry (optional)
2 pounds plum tomatoes, crushed
Salt to taste
½ cup Cotija cheese, grated

Bring a large pot of water to a boil. Meanwhile, in a skillet, brown the chicken thighs with ½ of the olive oil. Add ½ tablespoon oregano and jalapeño pepper; after one minute, stir in white wine (optional); reduce to half. Add tomatoes, one cup of water, season with salt and bring to a boil. Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce. Stir in remaining olive oil and cheese. Garnish with remaining oregano before serving.

Cheesy Couscous-Crusted Chicken Tenders with Creamy Salsa Sauce | Sargento Cheese

I'm going to be completely honest and say that competition shows are not my favorite part of Food Network. I find them slightly irritating and can only watch a few minutes at a time before I'm over it. If I want to watch people scramble down grocery store aisles, I'll head to Costco on a Sunday morning.

BUT... there is something about the show Chopped that sucks me in every time. Maybe it's the anticipation of what will be lurking in the mystery basket. Perhaps it's the way the judges deflate the egos of some of the overly-confident chefs that strut in from their top-notch kitchens. I don't know what it is, but I find myself glued to the edge of my seat when I come across an episode.

Will someone lose a finger? How will they use those goat brains in the dessert round?? ARE THEY GOING TO FINISH IN TIME?!

I can get myself pretty worked up, short of yelling at the television screen like I'm watching a high-stakes football game.

I'm almost certain I'd have a meltdown in the Chopped kitchen and find myself in the corner by the ice cream maker curled up in the fetal position while Scott Conant sneers at me from his seat. Something about red onions, he's yelling... :::shudders:::

Anyway, I always thought it would be sort of fun to try my hand at a Chopped-style cooking project... but in the safety of my kitchen. And wouldn't you know it? Sargento® is hosting a friendly little competition called "Chopped at Home", where they're asking you to get creative with their Off the Block Shredded Cheese and come up with a dish worthy of the grand $10,000 prize!

The recipe must contain these items from the "Mystery Basket":

-Sargento® Off the Block 4 Cheese Mexican
-Boneless chicken tenders
-Couscous
-Salsa

Armed with the required ingredients, I headed to the kitchen and came up with this: Mexican Style Couscous-Crusted Chicken Tenders with a Creamy Salsa Sauce.  And believe it or not, they were quite delicious! 

Tossed together with Sargento Off the Block 4 Cheese Mexican, couscous makes a unique coating on these seasoned tenders. The  Though they're flavorful enough on their own, I used the salsa to create a creamy, tangy dipping sauce made with plain yogurt. The best part of this meal might just be the quick prep and easy cleanup -- fabulous when the clock is running out or on any busy weeknight!

So... what would you make with these 4 ingredients? I'm dying to know!

Give it a shot and submit your entries over at the Chopped at Home Challenge page, and you might just find yourself with an extra $10,000 in your pocket!

Meanwhile, make sure to try out my dish... I hope it's one for the dinner table and not the "chopping block!" ;)

Cheesy Couscous-Crusted Chicken Tenders with Creamy Salsa Sauce

For tenders:

1/3 cup cooked couscous {follow package directions}, cooled
1/3 cup Sargento Off the Block 4 Cheese Mexican Shredded Cheese
2 tablespoons chopped fresh cilantro, divided
 1 package boneless chicken tenders
Pinch of salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin

For Creamy Salsa Sauce:

1/3 cup plain low-fat yogurt {Greek-style, if you'd like a thicker sauce}
2 tablespoons mayonnaise
1/2 cup favorite store-bought salsa


1. Preheat oven to 400 degrees. Prepare 2 baking pans by covering with foil and spraying one with non-stick spray. Set aside.

2. On the unsprayed pan, toss together cooked couscous, 1 tablespoon of cilantro and shredded cheese until uniformly mixed. Set aside.

3. Season chicken tenders with salt, onion powder & cumin. With tongs, place each chicken tender in the couscous mixture and roll around until fully coated. This may take a little bit of pressing to adhere the mixture. Place coated tenders on sprayed baking pan. Repeat until all tenders are coated.

4. Bake tenders for 18-20 minutes or until cooked through. The coating should start to become golden in some parts.

5. Meanwhile, in a small bowl whisk together yogurt, mayonnaise and salsa. Pour into a serving bowl and serve along side hot chicken tenders.

A side salad or avocado & tomato salad would make this a great meal!

Product Info: Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Strawberry Basil Chicken

Upon returning from Food Blog Forum, I did some thinking about the blog. The phrase, "Find a need, fill a need." was tossed around a few times during the conference and it made me wonder if my recipes were filling YOUR needs as readers. As much as I write this blog for me, it's important to me to provide some useful stuff for you, too!

Since wondering only goes so far, I asked some of you on Facebook to tell me what kinds of recipes you're looking for when you sit down at the computer and browse your favorite blogs and sites. {Gah, I love social media.}You know... recipes that you won't just "pin and forget." Here's what you told me:

- Recipes with few/easy to find ingredients
- Quick recipes
- Family-friendly options
- Make ahead meals
- Healthy recipes
- Recipes that help you overcome your fears of multi-step/advanced cooking

You sound like my kind of people!

I admit that sometimes I get carried away with inspiration and creativity, and I might post things that are fun to look at but unrealistic to make on a typical day. Those kinds of recipes won't ever be eliminated from the blog because I'm sure there are at least a few of you out there who love those kooky projects as much as I do from time to time! {No? Just me? Oh, ok.}

But, as much as I want to live on cookie-crusted, ooey-gooey, boozy things... I know we need to throw some fruits, veggies and lean proteins in there, too. Ugh, darn the responsible, grown up side of my brain.

So... I'm putting on my thinking cap and coming up with some of the best easy, minimal ingredient recipes just for you. And for me, too, because -- I'm not gonna lie -- this was one tasty dish.

Just because you're short on time and don't have a ton of expensive ingredients doesn't mean you can't make something that tastes really good. This is proof.

Turn simple chicken breast into a gratifying {even fancy!} dish. Who woulda thunk strawberry jam and chicken would make such a lovely pair? Served with a salad or some sautéed veggies, this is a dinner you can make any night of the week.

I'm hoping you'll find that this recipe "fills a need"... and your belly! Thanks for interacting with me and letting me know what you're looking for, and for stopping by to check out what's going on in my kitchen -- you keep me on my toes. Stay tuned for more quick and easy recipes coming your way!

Strawberry Basil Chicken

2 boneless, skinless chicken breasts
Pinch of salt
1/2 cup strawberry jam
1 tablespoon good quality balsamic vinegar
2 tablespoons water
About 7 or 8 basil leaves, cut into ribbons
{Optional} Goat cheese, for sprinkling

1. Heat a drizzle of olive oil in a skillet over medium-high heat.

2. Season chicken breasts with a sprinkle of salt on both sides and place in pan. Cook for about 5-6 minutes on one side or until a nice golden crust forms. Flip and cook for another 4-5 minutes or until the chicken is fully cooked through.

3. Meanwhile, whisk together strawberry jam, balsamic vinegar and water in a small bowl. When chicken is just about finished cooking, pour mixture over the top, nestling the chicken breasts into the sauce and scraping up brown bits on the bottom of the pan.

4. Reduce heat and bring sauce to a simmer, letting it bubble for 3 or 4 minutes or until it has reduced and thickened a bit. Stir in most of the basil {you may want to save a little for garnish}.

Remove chicken breasts from pan. Pour sauce over the top of each piece. Sprinkle with a little goat cheese if desired and garnish with remaining basil.

 

Loaded Chicken "NOTchos"

 

I've noticed that over the past few years that more and more friends have redefined their diets in an attempt to live healthier lives. While that's a big "yay!" it can make it interesting to entertain and feed everyone things that fit into their food lifestyle. Vegetarian, gluten-free, dairy intolerant, Paleo, Whole 30 or just "health conscious"... there's always something to consider when preparing dishes for friends.

It can be tricky when your goal is to serve something that the masses will enjoy all while "keeping it clean." Luckily, I'm always up for the challenge!

Many of you will be throwing or attending Super Bowl parties this weekend and you may be finalizing your menus and grocery lists and finding yourself in the same food-prep predicament. Before you write "tortilla chips" on that little piece of paper, consider this: Chip-less nachos.

Or, as I like to call them, "NOTchos." Because they're NOT what you're used to. They're better {for you}!

Who doesn't love a platter piled high with crispy tortilla chips, gooey cheese and all those hearty toppings while they're watching some football? {My husband, that's who. Not a fan of nachos. But we already knew he was weird -- the man hates chocolate.}

The problem is, when you serve up a mountain of naughty nachos to friends who are trying to keep things healthy, not only will you get the stink-eye, but you'll also end up eating most of them on your own. Not good.

These "not-chos" are the perfect solution! A game day favorite, healthied up by using crisp, fresh peppers as the vehicle for all the stuff you want to shove in your face. So smart, right?!

Topped with shredded chicken, black beans and all kinds of good stuff, you won't even think about the fact that you're not eating traditional nachos. I swapped out the sour cream for thick, Greek yogurt and used just a tiny sprinkle of cheese for decadence. The black olives and pickled jalapenos give these a briny zing to keep it interesting.

These are totally customizable and can be made to fit in to any specific diet preference. Leave out the yogurt and cheese for non-dairy eaters. Sub out the chicken for shredded lettuce or chunky salsa for veg-heads. The rest is totally up to you! There's no wrong way to pile on the goodness.

Your game day will be guiltless, and your friends? They may never leave. Serve with caution. ;)

Loaded Chicken "NOTchos"

This recipe is more of a suggestion as you can top these with whatever you'd like! Each pepper makes 8 "NOTchos", so plan accordingly & adjust the topping amounts to suit your serving size.

2-3 red peppers, sliced in half, seeded and diced
Shredded chicken
Black beans
Mexican shredded cheese blend
Plain Greek yogurt
Pickled jalapenos
Sliced black olives

1. Cut red pepper halves in quarters to form 8 little pepper cups. Place on a foil-lined baking pan.

2. Top pepper pieces with a mound of shredded chicken and a scoop of black beans. Sprinkle with cheese.

3. Place in the oven under the broiler for 2-3 minutes or until the cheese is melted. {Keep an eye on them, I tend to forget when things are under the broiler!}

4. Remove from oven and top with a dollop of Greek yogurt, pickled jalapenos and black olives.

Enjoy without guilt!

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw

I have had the privilege of witnessing dozens of friends enter a fascinating stage in their lives: Parenthood.

It is truly an experience like no other. Watching folks who I have seen dance on tables, do keg stands, date their way to their Mr. or Mrs. Right and forget to feed goldfish bring new little lives into this world -- and become amazing mommies and daddies -- is semi-magical. 

All joking aside, looking on at what it takes to do the job well has earned my utmost respect. Raising tiny people is hard work. 

Today, I'm joining a group of bloggers in virtually showering Katie from Katie's Cucina with love, dishes and well-wishes as she gets ready to welcome a precious baby boy into her family! 

Katie and I first met at an Orlando bloggers' conference a few years ago. We didn't get to chat much what with all the learning & conferencing going on, but I started to follow her blog after getting some tips from her during a food blogger breakout session. Soon after, I determined that we were birds of a feather. She's a blogger, a foodie and she's even super-crafty... if we lived closer, I'm sure we'd come up with a project {or twelve} to work on together! 

I just know that Katie is going to make a fantastic mama, and I can't wait to see all the fun things she whips up for her little one -- he's going to be one lucky little guy having a mom who is a great cook & a DIY superstar!

If I've gleaned one thing from observing hard-working moms, it's the fact that they are often tired, busy people. People that sometimes don't get to shower for days on end because they're looking after everyone elses' needs. And that means that sometimes these moms aren't getting time to eat properly, either.

But if anyone needs proper nutrition and sustenance, it's a mama. They need energy for late night feedings or running after teetering toddlers; vitamins and minerals to produce nutrient-rich food for itty bitty babies; substantial meals for holding them over when they can't quite get into the kitchen or out of the nursery.

The wrap recipe I'm sharing today -- Honey-Dijon Chicken Quinoa Wraps with Apple Slaw -- take a little preparation, but once you have all the ingredients, you've got yourself a simple "just assemble" meal that also makes you feel like you're getting to eat something a little more fancy than a stale PB&J.

Protein-filled quinoa is tossed with shredded chicken {go ahead, take a shortcut from store bought rotisserie if you need to, you deserve a break!} and moistened with a tangy honey-Dijon vinaigrette. Crunchy bits of green apple and walnut add both nutrition and texture, while arugula lends some green and a zippy bite.

The best part about wraps is how easy they come together and how simple it is to add or omit your favorite ingredients to suit your needs. Baby or not, this is a dish no one will want to turn down -- unlike diaper duty. ;)

Best wishes to Katie and her husband as they round the bend on the next great adventure and meet their new addition!

Check out the other easy, parent-to-newborns-friendly recipes {and crafty projects!} from the other bloggers who participated!

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl's dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie's Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw
Makes 2 wraps

1/2 cup cooked, shredded chicken {or rotisserie chicken, shredded}
1/2 cup cooked quinoa
1/2 a green apple, sliced or shredded with a mandolin & tossed with 1 tablespoon fresh lemon juice to prevent browning
2 tablespoons walnuts, chopped
1 cup arugula
2 whole wheat wraps {make sure it's a good, flexible kind}

For vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Combine all ingredients in a jar with a tight fitting lid. Shake until well combined.

1. In a medium bowl, toss together chicken and quinoa. Pour vinagrette over top {you may have some left over} and mix well.

2. Place each wrap on a plate. Top each wrap with half of the arugula. Add half of the chicken mixture to each.

3. Place half of the apple slaw on top of each wrap. Sprinkle each with about a tablespoon of chopped walnuts.

4. Carefully roll up wraps and secure with a toothpick. Serve immediately.

Chicken Mulligatawny Soup

Here is the breakdown, by percentage, of what motivated me to make this soup:  90% because of Seinfeld's "Soup Nazi", 5% because "Mulligatawny" is a fun word to say, 4% because I had all the ingredients on hand, and 1% because it's been chilly out.

Clearly, it doesn't take much to excite me.

But, for real, how could you NOT want to make Mulligatawny Soup?

To be completely honest, I had no idea what all would be included in a dish with such an interesting name. As it turns out, there are LOTS of things that can be included -- the recipe I'm sharing is just one version of the many different combinations out there.

I have been totally taking advantage of the dip in our usually steamy temps and enjoying piping hot bowls of soup. Not that you can't enjoy soup year-round. But it's nice to be able to do so without having to turn the air conditioning down a few degrees.

Though I had obviously already developed a fondness for this soup simply due to its name and its cameo on 90's sitcom television, I was pleasantly surprised to discover that I truly enjoyed its flavors, too.

Mulligatawny {see?? I just can't stop saying it!} is an Indian soup that literally translates to "pepper water", meaning that it can pack a seriously spicy punch. Like any recipe, however, you can tone down the burn to suit your own tastes or turn it up if you like to sweat! I love recipes like this one where there is an element of spice that is balanced by a silky, creamy texture {thank you, coconut milk!}.

In my version, I added chicken, diced tomatoes, ginger and cilantro. Other versions have bits of apple, celery, carrots and other ingredients. Use what you have on hand or what you like best!

I'm fairly certain you won't be able to get enough of the soup OR the name!

Chicken Mulligatawny Soup
adapted from Cuisine at Home Magazine Splendid Soups Edition

1/2 a yellow onion, diced
2 cloves garlic, minced or grated
2 tablespoons fresh ginger, minced or grated
1 teaspoon curry powder
1/4 teaspoon to 1/2 teaspoon {or more!} red pepper flakes
2 cups chicken broth
2 cups water
1 can petite diced tomatoes
1/4 cup fresh cilantro, chopped
2 cups cooked, shredded chicken breast
2 tablespoons butter
2 tablespoons flour {or rice flour for gluten-free version}
1/2 can {about 7 ounces} coconut milk
2 cups fresh spinach


1. In a large pot, saute onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent, about 4-5 minutes. {Be careful not to burn garlic or red pepper flakes... don't turn the heat up too high.}

2. Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.

3. In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth. Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixure, and whisk until completely smooth. Pour the mixture back into the pot with the soup.

4. Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.

Serve with a side of rice or quinoa if desired.

Buffalo Chicken Phyllo Bites

Did you ever make those paper "footballs" as a kid? You know, the type that you fold up from a long strip of paper until you get a compact little triangle you can flick through the "goal post"? {a.k.a. Your friend's fingers held up like two "L"s facing each other. It's a wonder we never put an eye out.}

That's exactly how these tasty little triangles are assembled, except the paper is replaced with phyllo dough and the "goal" is your mouth. :)

Click for a closer look at assembly!

When I was thinking of football-watching snacks for the Super Bowl, the idea for these convenient bites came to mind as quickly as I lose interest in watching the game. {What? I'm just telling it how it is.} I'm not ashamed to say that Super Bowl is one of those occasions that only interests me because of the company and the food. Sorry, sports fans.

One food that seems to get a lot of playing time during game days is chicken wings. But let's be real here: They are a host's nightmare. All that bright orange sauce. The drips, the dribbles. The bowls of bones left over after they've been eaten. {Fact: Farley dove head-first into the bone bowl last year when we were having friends over for wings. Someone swore they saw him swallow an entire bone whole, but it was never to be seen again...}

Since I'm always trying to find ways to keep things clean and organized, I thought, "What if I serve up the taste of wings without the mess?"

Enter: Buffalo Chicken Phyllo Bites. A {slightly OCD} hostess' dream. 

Shredded chicken, wing sauce and all the finger-lickin' accouterments {blue cheese & celery} are all combined and tucked into a tidy little phyllo package. They're flaky, spicy, fun and there's no need to worry about hungry puppies going after the remnants... because there won't be any!

You may be tempted to bust out one of those cans of crescent rolls for ease of preparation... but can I just be completely honest and tell you that I'm not a huge fan? First of all, who doesn't have an anxiety attack popping one of those things open? It's like a Jack-in-the-box gone awry. Second, there's just something about the light-as-air layers of the phyllo that can't be imitated. It's a tiny bit of extra work, but it's worth it.

So, as you sit there watching your game with stain-free couches and clean fingers... you can thank me. ;)

What's your favorite Super Bowl snack??

Buffalo Chicken Triangles
Makes about 18

30 sheets of phyllo dough {I use Pepperidge Farm, found in the freezer section near puff pastry, etc.}
2 cups cooked, shredded chicken
1/4 cup + 2 tablespoons celery, finely chopped
1/4 cup + 2 tablespoons of your favorite buffalo wing sauce {I like Footy's Wing Sauce}
1/2 cup blue cheese or {or less for a less cheesy taste}

1. Preheat oven to 400 degrees. Prepare a baking pan by lining with foil or parchment.

2. In a medium bowl, combine chicken, celery, wing sauce and blue cheese. Mix well.

3. Place one sheet of phyllo dough on a clean surface. Spray the sheet with olive oil spray or brush with melted butter. Top with another sheet of phyllo. Repeat with 4 more sheets.

4. Using a pizza cutter or a sharp knife, cut the layered sheets long ways into equal thirds to make three  long strips. Place a heaping tablespoon of chicken filling on the bottom of each strip.

5. Beginning with one piece, fold the right hand corner to the left edge, forming a triangular shape. Carefully fold that piece upward. Finally, fold from left to the right hand edge, and then upward again. Continue this pattern until the entire filling is securely rolled up into a triangle. {This is the same process as folding paper into a "football" when you were a kid.} There should be no open edges on the triangle and the filling should be tucked inside the phyllo triangle.

6. Place each triangle on prepared baking pan. Bake for 10-12 minutes until golden brown.

Note: Let them cool a bit before taking a bite... they are molten in the middle! Take it from me and the scalded roof of my mouth. :P

30 Healthy Recipes {That Nourish & Satisfy}

This just in: Greens are the new Christmas cookie.

Um, ok, that's not entirely true. There's nothing like a homemade Christmas cookie, and you know it. But that doesn't mean that healthier options can't be delicious in their own right. 

I've never been one for "resolutions" {I tend to set smaller goals year-round} but I can see how the start of a new year is a good starting point for establishing new routines. It's a fresh start, a clean slate; 365 untarnished days of hope and new resolve. 

For many people, this is the time to attempt new food-related goals including weight loss, trying their hand at cooking {or cooking more often} and maybe even allowing their palates to become more adventurous.

I went through my own set of adventures with nutrition last year and I can tell you that it turned out to be a great experience. As it turned out, limiting myself from eating certain foods resulted in having to get creative and try new things that I may have never thought to try before! Win!

So, if you're one of the thousands out there who are looking to improve your diet without sacrificing the enjoyment of eating flavorful, yummy food, I've got you covered. That's right. It's not all cupcakes and cream puffs around here. 

I'm sharing a one-stop shop for some of the best healthy recipes I've posted to date. Just one bite is all it takes to prove that nutritious can be delicious!

Looking for more wholesome options? Follow my "Delish Nutrish" Pinterest board for lots of ideas from my favorite bloggers!

{Scroll below for links to recipes. Not all are pictured here.}

Beverages
Blueberry-Ginger Cobbler Smoothie

Haute Hydration -- Flavor Combos to Spice Up Your Water!

Veggies & More

Raw Baby Dragon Bowl with Five Spice Dressing

Orange Glazed Cauliflower

Curried Brown Rice with Zucchini

Caramelized Onion & Goat Cheese Cauliflower Mash
Mediterranean Chickpea Salad
Quinoa, Beet & Bean Burgers

Gluten-Free Linguine with Avocado & Arugula Pesto
Sweet Potato, Coconut & Chipotle Soup

Quinoa Dishes
Quinoa "Burrito Bowl"

Mediterranean Quinoa Salad
Quinoa Stuffed Zucchini Boats
Pineapple-Cilantro Quinoa

Acorn Squash Stuffed with Spiced Quinoa

Lean & Meaty

Teriyaki Turkey Lettuce Wraps

Asian Chicken Salad with Ginger-Sesame Dressing

North African Turkey Meatballs with Brown Date Rice
Hearty Turkey Chili
Chicken with Tomatillo & Cilantro Sauce
Red Curry Spaghetti Squash with Chicken

Fish Dishes
Tandoori Marinated Tilapia with Mango Salsa

Fish en Papillote on a Bed of Vegetables
Soy-Glazed Cod
Sear-Roasted Haddock with Blood Orange Salsa

Desserts and Treats

Individual Strawberry Crisps

Chocolate-Hazelnut Risotto
Gluten Free Oatmeal & Flax Cranberry Cookies

German Chocolate Granola

Here's to a delectable New Year! 

Raspberry Jalapeno Chicken Cornbread Cups & A Giveaway!

How many of you associate "summer" with "grilling"?

The two things just go together naturally. Like "peanut butter" and "jelly". "Grilled cheese" and "tomato soup". "Nutella" and "spoon". ;)

We love to use our electric grill... but there is concrete evidence that our grill doesn't love us.

Case in point: A few years ago, I was prepping to grill some stuffed portobello burgers while chatting on the phone with a good friend. Multitasking usually isn't a problem for me, it's sort of a way of life. 

As I opened the sliding glass door to step out to the grill -- phone balanced delicately on my shoulder, plate of filled portobellos firmly grasped -- I misjudged the height of the grill's power cord while I stepped over it.  

I imagine that what was observed by anyone watching was a jumbled mass of arms, legs, mushrooms, and plate shards. Like a game of double dutch gone terribly wrong. The {hot} grill came toppling down on top of me!

Luckily, I lived to tell the tale, but that wasn't the last of our grill fiascoes. 

One time, Steve decided to use some cedar planks for grilling during our annual tailgate trip up to our college town. I'm pretty sure I've mentioned that when we tailgate, it's a day-long event with multiple courses of food and plenty of beverages. Somehow or another, in the midst of cocktails and friends and {beer fueled} collegiate excitement, it slipped Steve's mind to actually soak the cedar planks before putting them on the grill.

BIG oops.

We ended up with more of a bonfire than a cookout, but thank goodness the only casualties were a dry cedar plank, a few burger patties, and perhaps a stray eyebrow or two.

There haven't been any grill shenanigans in a while... which I attribute to the fact that Steve chained his bike to the grill and accidentally lost the key to the lock. Needless to say, we haven't done any real "grilling" this summer.

I have great news for you: You don't actually have to risk your life to enjoy summer cooking! 

Today, I've got a spectacular summer giveaway brought to you by the kind folks at Tastefully Simple. They let me try out a few of their products, and best of all, they gave me a few summer essentials to share with you!

Their Raspberry Jalapeno Sauce makes such a fantastic addition to a summer menu. You can use it for slathering over grilled meats, spreading over crackers with cheese, mixing into dressings and marinades, or as a dip for just about anything! {Check out my recipe below for Raspberry Jalapeno Chicken Cornbread Cups and see how I was inspired to use the sauce!}

Speaking of dipping, what summer gathering is complete without chips and dip? Tastefully Simple's Corn, Black Bean Salsa served with Blue Aztec Chips with Blue Corn & Sesame is a major crowd-pleaser. I could barely keep it from Steve long enough to take a picture!

Meat isn't the only thing that tastes great grilled; veggies can also be the star of the show with just a little TLC. TS's Roasted Garlic Infused Olive Oil punches up the flavor of any dish, but is especially tasty on grilled veggies, mixed into homemade hummus, or straight up with dried herbs served with lightly charred bread. Mmm...

Let's not forget the drinks! As if Tastefully Simple wasn't already generous with the goodies they're sharing, they've also thrown in an Insulated Tub Cooler to make sure your beverages stay frosty while you soak in the sunshine. Bottoms up!

Want to get your hands on these summer goodies? Enter below using the Rafflecopter widget, and you just might be the lucky winner of all these great products! You'll have a head start on your summer cookout... just add sunshine!

Disclosure: Tastefully Simple provided me with the items mentioned above to sample and review. As always, the opinions written here are all my own!

a Rafflecopter giveaway

Raspberry Jalapeno Chicken Cornbread Cups
Cornbread adapted from Katie's Cucina

1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk {I used coconut milk, but you may use whatever you prefer}
2 tablespoons butter, melted and cooled
1/4 cup applesauce
3 tablespoons honey

1. Prepare a muffin tin by spraying each well with olive oil or non-stick cooking spray. Preheat oven to 400 degrees.

2. In a medium bowl, combine flour, corn meal, baking powder, and salt.

3. In a separate bowl, whisk together milk, melted butter, applesauce, and honey.

4. Add wet ingredients to dry, whisking until they are just moistened.

5. Fill muffin tins with about 2 tablespoons of batter {you want them to bake up only half way}. I use a heaping cookie scoop-full to measure.

6. Bake for approximately 10 minutes, until tops just begin to become golden and the sides start to pull away from the tins. You can also insert a toothpick in the center to ensure they are cooked through.

7. Remove from tins and cool slightly on a rack.

For Chicken:

You may grill, oven bake, or pan fry your chicken... it's totally up to you! I used 2 boneless, skinless chicken breasts seasoned with salt, a light sprinkle of garlic powder, onion powder, and paprika and cooked in a skillet on the stove top until a nice crust was formed and the chicken was completely cooked through. 

Once the chicken is cooked using your preferred method, let it rest for about 5 minutes. Place chicken in a bowl and, using a hand mixer {or your actual hands!} shred the chicken. Stir in about 1/2 cup of the Raspberry Jalapeno Sauce, or more to taste.

For Assembly: 

Place a cornbread round on a dish or serving tray. Top with shredded chicken and a dollop of extra sauce. Garnish with a piece of jalapeno {I used pickled from a jar, but you can use fresh if you prefer!}. Insert a decorative toothpick if desired. Continue with remaining cornbread and chicken. Makes 12.