Blackened Chicken with Quinoa Salad

So, I know four posts isn't a new recipe everyday of the week and that was the challenge that I put upon myself. But I think five new recipes in one week might be an all time high for me. And the fact that each recipe was yummy and one that I would try again sounds like success to me. I hope you enjoyed the challenge and may even challenge yourself to try some Pinterest recipes. The last two recipes are combined into one meal since they compliment one another so well. 

This was a great weeknight meal that did not take much to put together. It was full of flavor and texture and all around goodness. The original pins came be found here:  Pin #1 and Pin #2. The original recipe for the chicken can be found here. 

Blackened Chicken

2 chicken breasts, cut lengthwise into 4 thinner pieces

1/2 tsp. Paprika

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 tsp. onion powder

1/4 tsp. cumin

1 tbsp. olive oil.

In a small bowl combine the spices. Rub spices over each side of the chicken breasts. In a medium saute pan heat olive oil and cook the chicken for about 5-6 minutes on each side or until chicken is no longer pink in the center. 

The chicken has a delicious spicy, crunchy coating that works really well with a cooling avocado garnish. For the avocado garnish, simply combine the flesh of one avocado, 3 tbsp. plain fat free greek yogurt, 1 tbsp. lemon juice, 1 tbsp. chopped cilantro, salt and pepper in a food processor and process until smooth. 

Quinoa Salad

1/2 large white onion, chopped

1 large clove of garlic, minced

1 Tbsp. olive oil

3/4 cup uncooked quinoa

1 3/4 cup low sodium chicken broth 

1 tsp. cumin

1/4 tsp. cayenne pepper

1 (15 oz.) can of low sodium black beans, drained and rinsed

1 cup frozen corn 

1/2 cup chopped fresh cilantro

In a medium saucepan, heat olive oil and add onion and garlic. Cook for about 3-4 minutes or until onions are slightly translucent. Add quinoa, broth, cumin, and cayenne pepper brining to a boil. Reduce to a simmer, cover and cook for another 18 minutes or until the broth is absorbed and quinoa fully cooked (careful not to overcook because the quinoa will burn at the bottom). Remove from heat and add black beans and corn. I served at room temperature but this would be good hot or cold too. Checkout the original recipe here.

Give it a try, you know you want to ;) 

Strawberry Nutella Trifle

Loving my Anthropologie
Berry Dish (you can find it here) 

Where to even begin with this post...Saturday I went to my farmer's market (a favorite weekend errand of mine) and I saw the first strawberries of the season. My heart literally did a little leap as I passed by the beautiful plump red berries. It immediately brought me back to my childhood days of picking strawberries on my Great-Grandpa's farm and selling them roadside to the beach tourists or happy locals. Summer on Long Island, ahh those were the days. It brought back memories of my sister and I doing cart wheels to try and entice the passerby's to purchase our little pints of strawberries. It made me think of my cousins that came down every June when the mimosa trees were in full bloom for a visit and how excited we would get to see them. That being said I wanted to do something extra special with these berries. I had found this Pin, which had brought me to memories of eating Nutella crepes along the streets in Paris when I was just 15. With all of these memories floating about I'm not sure how I even came up with this, but I did and I think you'll thank me. I decided upon a Strawberry Nutella Trifle with layers of Oreo cookies, fresh market strawberries, Nutella cheesecake filling, and light whipped topping. I mean come on, if that doesn't sell it I'm not sure what will. But back to the strawberries, you know that you have good quality, fresh and in season berries, when they are small, in a variety of shapes, and deep red in color. I couldn't pass up the opportunity to make something fabulous with these little guys.

Strawberry Nutella Trifle
1 pint fresh strawberries, sliced
2/3 cups Nutella
1 (8oz.) bar of 1/3 less fat cream cheese
1 tsp. vanilla extract
1 tub fat free whipped topping
14 Oreo cookies, crushed
2 Tbsp. butter, melted

In a large plastic zip bag crush the Oreos. Divide the Oreo crumbs into two. In a small bowl, combine half of the Oreo crumbs and melted butter. Using either a large trifle dish or two smaller ones, press mixture in the bottom to form crust. In a medium bowl, using an electric mixture mix the Nutella and cream cheese. Using a spatula, fold in half the tub of whipped topping and vanilla into the Nutella mixture. Layer the Nutella mixture on top of the Oreo crumbs, then make a single layer of sliced strawberries, top with a portion of the whipped topping, then end with the cookies crumbs. Repeat until you have reached the top of the dish or you run out of ingredients :) I ended with the strawberries on top with a dollop of whipped topping and crumbs for garnish. Allow to chill for 2 hours before serving for the filling to set.

I do hope you try this decadent and simple dessert. It is a no frills recipe with all the frills when served. This could easily be done as a quick impromptu dessert or part of a fancy well planned dinner party. I apologize for all of the photos I couldn't help myself...It was that good ;) I may or may not have dipped a few extra berries in the left over filling to then dip in the leftover crumbs. Which could be actually quite delicious for an even easier deconstructed version of this recipe.

Homemade Cheese Crackers

Here is the second recipe of my self inflicted Pinterest challenge. I have never made my own crackers from scratch, so I thought why the heck not. Think of these as grown up Cheez-Its. There is a nice little kick from the crushed red pepper, and the cheddar cheese in nothing short of delicious. These would be great to serve during cocktail hour at a dinner party or for a wine and cheese night. They are easy to put together but make sure not to over pulse them in the processor or add too much milk or they will become tough (I myself added a smidgen too much of milk). The original recipe can be found here Melt-in -your-mouth (the blogger has great pictures and directions so please take a look as I followed the recipe verbatim). I simply halved the recipe not being exactly sure how they would come out.

Processing 

Homemade Cheddar Cheese Crackers

3/4 cup shredded cheddar cheese

2 Tbsp. unsalted butter

1/4 cup + 2 Tbsp. all purpose flour

1/4 tsp. crushed red pepper

1/4 tsp. salt

1/2 Tbsp. milk (no more, it will work I promise you just be patient) 

Coming Together

In a food processor, combine cheese, butter, flour, red pepper, and salt. Pulse about 5-6 times then add milk and pulse until it comes into a ball. On a floured surface, roll out the dough and cut into small crackers. Using round end of a skewer dot each cracker (this will help prevent them from puffing up too much). Bake at 350 for about 12 minutes or until the crackers are just beginning to brown along the edges. 

Fresh out of the oven

They were quite yummy and I look forward to having them as a nice little snack at lunch. 

Packed up

Spring Onion and Asparagus Risotto

Sunday night dinner sets the tone for the week. I wanted to start this week off with a bang so I chose this Pin to get started. The original recipe was from Bon Apetit, which can be found here: Risotto Alla Primavera. I wanted to use the fresh produce from the farmer's market that I had picked up on Saturday, so I adjusted to what I had on hand. I also halved the recipe since I am cooking for just one :) Risotto is a great weekend meal, it takes time, attention and patience. I thoroughly enjoy the process of risotto and I'm excited for this new spin on it.

Spring Onion & Asparagus Risotto
1 Tbsp. olive oil
10 small apring onions, white parts only sliced
1 clove of garlic, minced
1 cup arborio rice
1/4-1/3 cup white wine (I used Pinot Grigio)
3 1/2 cups low sodium chicken broth (or vegetable broth)
1 cup trimmed asparagus
2 Tbsp. unsalted butter
1/4 cup grated fresh parmesan-reggiano
Salt and pepper to taste

In a medium sauce pan, warm chicken broth and keep over a low flame. In a large pan heat, 1 tbsp. olive oil and place onions and garlic. Cook until onions become translucent. Add risotto and allow the risotto to toast about 1 minute. Stir in the wine and allow liquid to evaporate. Add broth in about two ladlefuls at a time, allow liquid to evaporate. Repeat 3 more times (approximately 9-10 minutes over medium heat). Add the asparagus and two more ladlefuls of broth, again allowing broth to soak into the rice. Add two last ladlefuls of broth and allow to evaporate. Once the rice is done it should be creamy with a slight bite to it. Remove from heat and add butter and cheese, stir. Serve piping hot! I garnished with the green portion of the spring onion thinly sliced and extra cheese.

The risotto itself is creamy and scrumptious. The spring onion adds a subtle freshness and the asparagus keeps a slight crunch for a great texture combination with the risotto. As I sit here enjoying my meal, drinking a glass of pinot, and writing this post I hope that the recipes I share find their way to your table. This is a classic dinner and would be a lovely surprise for those special people in your life. For now I will enjoy my meal and prep for what looks to be a great week!

One week One Recipe a Day

I cannot believe it has been almost a month since I have hunkered down to write a blog post! But this is going to be a good week full of fun posts. I am going on a week long Pinterest recipe journey. Each night I am going to try a different Pinterest recipe that I have pinned on my board, If I were a foodie. Take a look and let me know if you have any requests because I obviously loved them all that's why I pinned them. Of the 78 pins, I have tried 19, not bad if I say so myself. Go me for being a proactive pinner. Here's hoping I find a few keepers. For now here is a snapshot from the Falls Church Farmer's Market this morning.