Supper Made Simple

Is there anything better than a 5 ingredient dinner recipe? {Well, a 4 ingredient dinner recipe, I suppose. You know what I mean.}

As much as I like getting fancy in the kitchen, there are days when I open my fridge and pray that the ingredients magically jump out and cook themselves. {One too many Disney movies as a kid??}

While this Chicken with Tomatillo and Cilantro Sauce doesn't actually cook itself, it sure does make a fantastic dinner that requires very little effort. And on days when I am running on empty {or I've spent the day baking, frosting & decorating 100 mini cupcakes. Or am so sore from my barre class I can barely move. Or I am tempted to serve my husband a bowl of cereal for dinner...}, I am truly grateful for simple dishes.

This sauce comes together easily {and flavorfully} by broiling the tomatillos until they look charred {and, yes, kind of scary} , tossing them into the food processor and simmering them with some sauteed onion until you have a rich, tangy sauce. Piece of cake.

If you've never had tomatillos, or aren't sure if they're your thing, I suggest buying a couple and giving them a try. They're often used in Mexican dishes and have a tart sort of flavor that makes for good salsa, or in this case, sauce.

Now, if we can only get the table to clear itself & the dishes to jump into the dishwasher, we'd be all set. ;)

Chicken with Tomatillo and Cilantro Sauce
Adapted from Epicurious

1 pound tomatillos, husked

2-4 skinless chicken breasts

1 medium onion, diced

2 cloves garlic, finely chopped

1/2 cup chopped fresh cilantro, plus extra for garnish
3 tablespoons olive oil

1/2 teaspoon salt, plus extra for sprinkling
{Optional: Chicken Stock for deglazing pan & thinning sauce - about 1/4- 1/2 cup}

Move oven rack to position closest to heating element. Set oven to broil {normally 500 degrees}. Place tomatillos on a sheet pan lined with foil, and broil for 4-5 minutes or until blackened in spots. Turn tomatillos over and broil for another 4-5 minutes until other side is charred as well.

Remove from oven and transfer to food processor. Blend.

Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet. Season chicken breasts lightly with salt. When oil is hot, place chicken breasts in pan until browned. Turn over and brown other side. {Chicken will not be completely cooked through.} Remove from skillet and place on a plate or pan.

Add about a tablespoon of olive oil to s, the same skillet where chicken was cooked, and add diced onion. Season lightly with salt, and allow onions to cook until golden. {about 6-8 minutes}

Once onions are soft and caramelized, add garlic. Cook for 1 minute. {Optional: Deglaze pan with about 1/4 cup  chicken stock to remove brown bits from bottom of pan.} Add blended tomatillo to the pan and stir. Simmer for 2 minutes, uncovered. Add cilantro and 1/2 teaspoon salt and stir.

Place chicken into the sauce and simmer, covered, until chicken is cooked through, 15 to 20 minutes. {If sauce thickens too much, loosen it up with a little bit of chicken stock if you'd like.}

Serve with a side of rice, quinoa, or favorite veggies.

"Faint" Recollection: Tales of a Baker v. The Barre

My health nut of a husband has suggested for years that I get into some organized form of exercise. He says it's because he wants to keep me around for a long time {not because all the confections I bake are visible in my hind quarters}. ;)

The problem is, I'm not much of a "sporty" girl. 

I don't like to sweat. I am not extremely competitive. My idea of "lifting weights" is hoisting my 9 pound cast iron skilling onto the stove top. So, you can imagine that finding an exercise regimen that fits my idea of non-torturous semi-enjoyable hasn't exactly been easy.

A few weeks ago, the hubs showed up with a 10 session package deal for classes at a local fitness studio. {Men. They never learn.} And so, while I was admittedly less jazzed about this little "gift" than I would normally be, I decided to be gracious and humor him by attending the barre exercise{barre... not pole. There's been some confusion when I've mentioned this to other people...} classes they offer.

I was involved in ballet for most of my youth, so I figured that perhaps my muscles wouldn't balk too much at the "ballerina style muscle sculpting" they mention on their website.

Let me preface this by telling you that this class is only 30 minutes long. Surely, I could handle half an hour of exercise.

Yeah, not so much.

Approximately 15 minutes into the class {And exactly 3 minutes into an intense thigh workout}, I felt a sudden wave of dizziness wash over me. I thought it would pass, so I powered through, not wanting to interrupt the class and embarrass myself in the process.

When I turned to barre instructor to let her know I wasn't feeling quite right, her expression spoke volumes. My face had lost any trace of color. I was drenched in cold sweat. And apparently, the dimming lights were not a strobe light effect to make the class more exciting. I was thisclose to passing out.

After a brief "time out" of sitting on the mat and trying not to throw up on everyone's feet sipping some water, I started to feel slightly normal again. Ok, not really. But I had to redeem myself. So I got back up, hung on to the barre for dear life and finished the class with my head held high. {Or at least I think it was. I was still slightly disoriented.}

The verdict?

I am not cut out for much more than brisk walks and gentle yoga. In short, I have the exercise ability of a 70 year old woman. Oh well, you can't win 'em all. {I will, however, be finishing out the rest of the classes I have left... so if I suddenly stop posting altogether... you know what did me in.} ;)

In all seriousness, though, I am hoping that the next class goes a little more smoothly and that I can summon the fitness goddess within. Until then, I'll be eating lots of fresh, healthy meals like this one to help keep me in shape {and more importantly, keep me conscious!}.

The bright, citrusy flavors from the different kinds of oranges in the salsa are a great compliment to this Sear-Roasted Haddock {and if you're not a fish person, I'm sure it would go great with chicken, too}. Your tastebuds won't even know that you're trying to behave! A perfect dish for introducing some lively flavors into your Spring menu.

Sear-Roasted Haddock with Blood Orange Salsa
Slightly adapted from Fine Cooking

For Blood Orange Salsa:
1/4 to 1/2 cup fresh navel or Valencia orange juice
1 blood orange, cut into segments, segments cut in half
2 tbsp minced red onion
1 tbsp chopped fresh cilantro
1 tbsp extra-virgin olive oil
1 tbsp finely grated navel or Valencia orange zest
Kosher salt and freshly ground black pepper

For Fish:
2 skinless halibut fillets
1 tsp finely grated navel or Valencia orange zest
1 tsp chopped dried thyme
Kosher salt and freshly ground black pepper
3 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 425°F.

Make the salsa

In a small saucepan, boil the orange juice over medium heat until reduced slightly, 6-8 minutes. Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments*, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

*You may want to collect the dripping juice in the bowl as you segment your orange to get all of the orangey deliciousness.

Cook the haddock

In a small bowl, mix the orange zest, thyme, 1 tsp salt, and a pinch of cracked black pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat.

When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color.

When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Spa-Dee-Da

I like being pampered as much as the next {spoiled} girl. There's no denying it.

Unfortunately my budget and my pampering needs don't always see eye to eye. Sad but true fact.

For the past two years, I've treated myself to an incredible "Happy Birthday to Me" gift that covers several of the important areas that we girls require but don't often get to indulge in. "Me Time". Check. "Girlfriend & Gossip Time". Check. "Pampering and Primping". Check and check. "Revelling in Complete Luxury". BIG check.

One of my best girlfriends and I have made it point to keep our tradition of visiting The Spa at the Breakers in Palm Beach for two years running. It was by complete accident that this tradition began. Something to do with my husband, a golfing day, and a post-10 year reunion hangover. But I digress.

We had such an incredible time last year that I requested we do it all over again this year in preparation for my 30th birthday. My sweet, pregnant friend {who is so ridiculously busy with work & preparing for the arrival of her little one she hardly has time to breathe} kindly obliged and we spent a good part of our Saturday vegging around the opulent Breakers Spa facilities like an indigenous species returned to it's natural habitat. We were made for the royal treatment.



Ready for pampering.



Post-pampering lounging outdoors. It's a hard life.

After pedicures, hours of lounging in plush robes surrounded by gorgeous furnishings, delicious tea {and the most fabulous chocolate-dipped shortbread cookies I've ever eaten}, magazines, girl talk, and what could only be described as "celestial" music; after we tried just about every scent of lotion they had available for complimentary use; we pryed ourselves away from the rich surroundings and trudged back to reality {if you can call what you see below "reality".}

Paradise.

The lovely grounds of the Breakers.



This isn't a postcard. Amazing.

Alas... I shall return next year, Dear Spa. But until we meet again.... I'm treating myself to a "spa lunch" to remind me of the pampering that awaits me. Sigh....

This recipe for Fish en Papillote sounds fancy, but is really just the best way I've found to cook fish. {I am a perpetual fish over-cooker most of the time.} It is light, healthy, and can be flavored with your favorite herbs and placed on a bed of whichever veggies you prefer. Your fish gets it's own little wrap/steam room spa treatment as it cooks {lucky fish}!

1. Arrage your fish & veggies  2. Wrap it up in a pretty little parchment pouch. 3. Bake...

One of my favorite parts of this dish is getting to open up the parchment packet when it's done. It's like a present! And a tasty one at that. :) Enjoy!

Open pouch & enjoy!



Fish en Papillote on a Bed of Vegetables

Adapted from Food Network

• 1/4 of an onion, sliced thin
• 1 zucchini, julienned {shredded into shoestring pieces - use my handy Titan peeler.}
• 1 carrot, julienned
• 1 tablespoon olive oil
• Sea salt
• 2 cod fillets {or other white fish}
• 1/2 lemon, thinly sliced, seeds removed
• 1 tsp dried thyme, divided
• 2 pats butter
• 1/4 cup white wine

1. Prehead oven to 400 degrees.

2. In a bowl, mix together the onion, zucchini, and carrot. Add the oil, season with salt, to taste, and toss to combine. Arrange the vegetables on a large square of parchment paper, dividing evenly.

3. Sprinkle each fillet with salt and thyme, to taste. Lay each fillet on top of the bed of veggies. Top the fish with 1 pat of butter,lemon slices and 1-2 tablespoons white wine. {If you are afraid of spilling the wine everywhere, wait until you crimp the packet almost completely, leave a little opening and pour the wine in at that step instead.} 

4. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet.

5. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish fillets. To serve, cut open the packets and serve directly in the parchment on a plate {but be careful... hot steam!} or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

Pineapple Week Finale: A Sweet {Not-too-Naughty} Treat

Well, here we are. The end of Pineapple Week and the course I am always anxiously awaiting: dessert!

I must, however, caution you about today's recipe. It isn't what you think it is. I mean, it is a cupcake, yes, but not the type of cupcake you're probably hoping for if you're anything like me. I decided to post it anyway because I am always talking about healthy eating and good-for-you foods and blah, blah, blah and so it seems sort of hypocritical to entice you to try something as dissuading as a Brussels sprout, and then WHAM, hit you with a butter-laden dessert to undo all the good you've done all week long. Sigh.

So, I have a dessert recipe to share with you that you don't actually have to feel too guilty about.* There is some sugar involved. And some rum. And a little bit of butter. And some cream cheese. So I wouldn't pass it up altogether because when it all comes together in the form of Pineapple Coconut Cupcakes, it isn't half bad. In fact, I'd say it's pretty good.

This cupcake is kind of like Pina Colada's goody-two-shoes sister had one too many sips of a Malibu and pineapple one night and decided to cut a little loose. Sure, her halo may have been a little crooked in the morning but no real harm was done. ;)

I found this recipe at Eating Well's website. It is originally for a layer cake, but I made a few alterations here and there and it worked out perfectly for cupcakes. {About 20 of them, to be exact.}

I hope you've enjoyed this week's pineapple recipes as much as I've enjoyed sharing them! Have a great weekend. :)

*If you aren't feeling particularly well-behaved and would like a more decadent treat with similar flavors, head on over to The Pastry Affair and check out this cupcake!

Pineapple Coconut Cupcakes
found at Eating Well

Cake:

• 1 1/2 cups cake flour
• 1 cup whole-wheat flour, preferably white whole-wheat
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup honey
• 1/3 cup canola oil
• 3 tablespoons butter, melted
• 3/4 cup nonfat buttermilk, or milk
• 2 tablespoons coconut rum, or dark rum
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 3 large eggs, separated (reserve 2 yolks for pineapple curd)

Garnish:

• Fresh pineapple, cut into small chunks
• 1/4 cup toasted coconut

For Cake:

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, vanilla, oil, and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Fill cupcake tins about 3/4 of the way with batter.
4. Bake cupcakes until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.

Pineapple Curd:

• 2 large egg yolks
• 1 6-ounce can pineapple juice, (3/4 cup)
• 1/4 cup granulated sugar
• 5 teaspoons cornstarch

For Curd:

1. Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan.
2. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Refrigerate a few hours or overnight to allow to thicken.

Frosting

• 12 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature
• 1/2 to 3/4 cup confectioners' sugar, sifted
• 1 teaspoon coconut rum (or coconut extract)

For Frosting:

1. Beat cream cheese, confectioners’ sugar, & rum (or extract)  in a medium bowl with an electric mixer until smooth and creamy.

To Assemble Cupcakes:

1. Using a sharp paring knife {or apple corer, as I did... what? It worked PERFECTLY!}, cut out a well in the center of each cooled cupcake to make room for filling. Discard {or snack on} scraps.

2. Fill a piping bag or zip top plastic bag with Pineapple Curd. Snip off bottom corner to create an opening. Carefully squeeze a small amount of curd into each hollowed out cupcake, filling to top of opening, just until level.

3. Fill a piping bag fitted with a plain tip or desired tip {or zip top plastic bag} with Cream Cheese Frosting. Pipe frosting onto cupcake in desired manner.

4. Garnish cupcakes with a light sprinkling of toasted coconut and a small piece of fresh pineapple.