Picnic in the Penthouse + #giveaway

July 25, 2011 27 Comments

Over the weekend, my mom, sister, and I made a trip to the Charlotte Farmer’s Market in search of delicious treats. It was my FIRST trip to the market since moving to Charlotte. What the heck have I been waiting for?!

I was really impressed by the wide variety of goods for sale at the market. Yes, they had your standard fruit and veggie selection, but they also had a fab selection of local meats, cheeses, jams, and even local crafts, pottery, and jewelry. And a bunch of crazy vegetables I’ve never seen before.

Here are some pretty shots:

We did a lap around the market in search of dinner inspiration.

And ended up nabbing quite a few goodies including these fresh tomatoes and basil which we combined with fresh mozzarella from Trader Joe’s to make a fantastic caprese salad:

We opted (aka I demanded) to put olive oil, salt and pepper, and balsamic vinegar on top:

We also snagged some corn on the cob and some grass-fed beef for our burgers. I haven’t had corn on the cob in quite a while, and the cobs we picked up from the farmer’s market were so tasty and sweet and the kernels were just the perfect size to fit between the gap in my front teeth.

Makes me think I need to incorporate that veggie into my life more often 😉

We sandwiched our grass-fed beef burgers between brioche buns courtesy of Trader Joes, and topped everything off with more tomato and onion from the market and lotsa ketchup and mustard, of course.

I know these look like little baby burgers, but they were actually six ouncers dwarfed by those delicious brioche buns.

The only things missing from our picnic in the penthouse were potato chips and dip. In my family, we eat chips and dip as an appetizer, and as a first course, AND as a compliment to any summer meal. We will down 2 bags with gusto, especially if there’s some Lawson’s chip dip nearby for dunking Smile

My belly was still obsessing over the thought of chips and dip when I came home from work yesterday and was greeted by a large box of York’s Harvest Garden Chips from Charlotte-based Tropical Foods!

First off, coming home to a package of goodies to sample has to be THE BEST welcome home present EVER. I immediately tore into the package to check out the Garden Chips.

The chips are made from real vegetables (awesome), and they are completely natural, completely crunchy, and completely addicting Smile

I was sent a few different varieties to try, including Okra, Green Beans, and the Mixed Vegetable chips (sweet potato, taro root, squash, carrots, and green beans). After trying each and every vegetable chip variety, I decided the carrots and the green beans are my fav Smile

Have you guys tried these veggie chips yet?

More importantly, do you want to try them *for free*?! We all know I love freebies. I have no shame 😛

You can enter this giveaway for the York’s Harvest Garden Chips up to four times by leaving a comment on this post for each of the following:

1. Leave a comment and let me know your favorite cookout food (recipe links are always welcome!)

2. Add me to your RSS feed OR sign up for email subscription to my blog

3. Follow me on Twitter and tweet about this giveaway:

4. Like the Fervent Foodie page on Facebook:

Comments must be posted by midnight Thursday July 28, 2011. Then I’ll use a random number generator to select a winner Open-mouthed smile

My Favs, Ramblings, Recipes

Recipe: Jambalaya {bad things happen when I don’t eat}

July 19, 2011 11 Comments

Somehow in the past few months I seemed to have forgotten my passion for cooking. Let’s take a moment to ponder how the heck this is even possible. Somewhere between leaving a job of over four years, attempting to sell a house, subsequently becoming a landlord, selling off and donating an insane amount of my possessions, a crazy condo hunt, leaving my family and home state of 26 years, a HORRIBLE moving experience, starting a new job, and immersing myself in the culinary delights of a new city I forgot how much fun and just how darn rewarding a home cooked meal can be.

Blasphemy!

Through these past few whirlwind months I’ve been a little *ahem* emotional. Ok, not just emotional. Let’s also throw in irrational, brash, and downright scary at times. This Saturday I actually cried over burnt pizza. I CRIED, PEOPLE. And then I sat on the living room floor with my knees clenched up to my chest and just stared off into nothingness as my body seethed in furry searching for some sort of carbohydrate to peak my bottomed out blood sugar.

I’ve said it once, I’ll say it again: bad things happen when I don’t eat.

While I was in the midst of nuclear shutdown, the BF came over, sat down beside me, and put his arm around his little sugar feigning zombie. And we sat. And then he did what any good man would do: he didn’t talk, didn’t ask questions, he just got up from the floor sauntered over to the kitchen and made me a snack.

I know, right?

Why can’t I see things so simply? Is it really just a man thing? Are women really just crazy complex, overanalyzing, (often) emotional basket cases? Whatever the case may be (lord knows I don’t have the answers) the BF does a pretty darn good job of reeling me back from Mary’s Land of Anxious Gloom by trying to insert some of the simple things into my life. Sunday morning he convinced me to simply sit on the porch and drink mimosas, and Sunday night we simply made jambalaya for dinner.

This was simply stick to your ribs delicious, guys. I’m serious. It gave the jambalaya we had in New Orleans a run for the money!

Jambalaya

Recipe adapted from Cooking Light’s Jambalaya.

2 links hot chicken or turkey sausage (cooked and sliced)
1 cup white onion (chopped)
1/2 cup celery (chopped)
1/2 cup green pepper (chopped)
3 cloves garlic (minced)
1.5 cups uncooked long grain brown rice
3 cups fat-free low-sodium chicken broth
1 tbsp paprika (smoked, if you have it)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground thyme
1/2 teaspoon cayenne pepepr
16oz cooked chicken breast (cubed)
14.5oz can diced tomatoes with green peppers and onions (undrained)
4oz shrimp (uncooked)
1/2 cup green onions (thinly sliced)

Note: I recommend Uncle Ben’s Fast & Natural Whole Grain Brown Rice and Harris Teeter hot chicken sausage or Jennie-O Turkey Sausage.

Step 1: Coat a large pot with cooking spray then heat over medium-high heat. Add sausage, onion, green pepper, celery, and garlic. Cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

Step 2: Stir in uncooked rice and cook for two minutes, stirring constantly. Add broth and all the spices and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 3: Add chicken and tomatoes, half of the green onions, and shrimp. Stir, then cover and cook 8 minutes or until shrimp are done.

Step 4: Remove from heat, sprinkle with remaining green onions, and eat your face off.

Stats on 1 serving: 344 calories, 45g carbs, 6g fat, 33g protein, 4g fiber

Looking for a Jambalaya-for-one recipe? Check out this post.

Looking for a crazy, borderline incoherent, slightly volatile woman? Catch me on a day when I miss my midmorning snack.

Recipes

Couscous Crusted Chicken

January 26, 2011 5 Comments

Talk about a happy accident!

Once I got home from the grocery store, I was on a mission: to make the couscous stuffed chicken featured in this month’s Cooking Light. I had even pre-snipped the recipe out and hung it up at the stove:

Hard core.

I was pretty excited to try this recipe for a few reasons. First, I have a giant tub of Rice Select Tri-Color couscous in my cabinet that has been begging to be used. Second, I love any excuse to use my meat mallet.

Let’s be honest… I like any excuse to type “meat mallet” Smile with tongue out

Even though the ingredients list is fairly long the dish came together pretty easy. First, I pounded the chicken breast out to about 1/4 inch thickness and sliced in half. For the couscous mixture, I brought 1/4 cup of fat free low sodium chicken broth to a boil then added 1/4 cup of the couscous. Then you cover the couscous, remove it from the heat, and let it hang out for about 4 minutes.

Then add in the flava:

1/8 tsp salt
1/8 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried parsley
1 tbsp Athenos Feta Cheese
1 tbsp chopped sundried tomatoes
1/4 cup thinly sliced spinach
1 clove minced garlic

The Cooking Light recipe called for olives (BLEGH!) and olive oil, which I omitted and instead subbed in sundried tomatoes and spinach. Divide the couscous mixture between your chicken breast halves:

And them roll them up jelly roll style…. Easy right?

Ummm not so much. I had a couscous blow out and half of the filling fell out! So, I went with my guts and seared the chicken on all sides, then plopped into a baking dish and kind of mashed the extra couscous mix on top of the chicken.

Then I popped it into a 400 degree oven for 20 minutes.

And VOILA!

Couscous crusted chicken!

The couscous got a little crispy in the oven, and it reminded me a lot of breaded chicken!

Of course I had a salad on the side.

Overall, the couscous crusted chicken idea is AMAZING. Now I just need to come up with some sort of sauce to go along side… Hmmmmm……

Stats on 1/2 of the Couscous Crusted Chicken Recipe: 203 calories, 16g carbs, 4g fat, 26g protein, 1g fiber

Couscous Crusted Chicken Ingredients List (Serves 2)

8 ounces chicken breast
1/4 cup couscous – I use Rice Select Tri Color Couscous
1/4 fat free low sodium chicken broth
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried parsley
1 tbsp Athenos Feta Cheese
1 tbsp chopped sundried tomatoes
1/4 cup thinly sliced spinach
Black pepper to taste
1 clove minced garlic

Recipes

Baked Spaghetti (Squash)

January 11, 2011 9 Comments

When I was trying to decide what my belly wanted for dinner, it didn’t take me long to start salivating at the idea of some oven baked pasta with some melty cheese and garlic bread.

Ohhhh yes.

I’m kind of obsessed with spaghetti squash these days, so any time I’m looking to cure a pasta craving in a healthful way, it’s my go-to-gourd. Okkkk… so it’s a squash, not a gourd (and yes I googled it).

I can remember being a young teenager and watching my mom scrape out spaghetti squash as the rest of the family piled mounds and mounds of traditional spaghetti noodles on our plates. Back then, I didn’t get it. And, I was wayyyyyy to stubborn to even taste the squash. Even when my mom swore up and down it tasted good, I wanted NOTHING to do with it.

Ohhhhh how the tables turn.

Over the past year or so, spaghetti squash has become a weekly staple in my meal planning. I’ve made it with turkey, chicken, sausage, veggies, chili… I even tried to use it as a pizza crust once, though that didn’t turn out nearly as well as I had hoped. One thing I’ve never tried is using spaghetti squash to make an oven-baked pasta dish. Tonight was the night my friends!

First up, I preheated the oven to 375 degrees. I oh-so-carefully sliced the spaghetti squash in half lengthwise, scooped out the seeds, then sprinkled on some salt and pepper. I put the squash halves cut side down on a cookie sheet that I had sprayed with cooking spray. Into the oven for 30 minutes (for a smaller squash, check for doneness after 20 minutes).

Meanwhile, I cooked up 4 ounces of 99% fat free turkey breast in a small skillet. Once the turkey was white, I tossed the turkey onto a plate to hang out.

Meanwhile, I chopped up 4 baby bella mushrooms and some red onion and minced up 3 cloves of garlic and sautéed in the same skillet I used for the turkey.

Once the veggies were soft and onions were caramelized, I added 1 cup of Nature’s Basket Garlic tomato sauce, tossed the turkey back in, and then seasoned everything up with some garlic powder, dried oregano, red pepper flakes, black pepper, and onion powder.

I let the sauce simmer on low heat for about 10 minutes.

Around that time the spaghetti squash was done, so I used a fork to scrape out all the squash leaving the squash strands in the skin rather than dumping onto a plate.

Next, I tossed 1/2 of the sauce onto each of the squash halves, then topped each with 1 lite babybel cheese round that I had roughly chopped up in my food processor.

Spaghetti squash + yum-o sauce + babybel

Into the 400 degree oven for about 7 minutes (until the cheese was mellllllty!):

For my “garlic bread” I sliced up half of a ciabatta roll, and topped each half with a couple squirts of butter spray, garlic powder, onion powder, dried oregano, and a bit of parmesan cheese. Then I popped them into the oven for five minutes until the cheese was melted and the bread was crisp

Xtreme amount of grub:

Strike that… Xtreme amount of DELICIOUS grub:

You know that look Homer Simpson gets when he sees a doughnut? You know, eyes rolled back into the head and quivering lips with drool running down? That’s how I look when I look at this picture:

WOWZA.

Stats on one half of the baked spaghetti squash with 1/2 of the meat sauce and cheesy goodness: 281 calories, 35 g carbs, 7g fat, 26g protein, 8g fiber.

Recipes

White Chicken Chili

January 5, 2011 3 Comments

Last night was my first night back from Charlotte, AKA my first night home alone. I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food. Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot. Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).

I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

2 4 ounce cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/8 tsp black pepper
32 ounces reduced sodium free-range chicken broth
2 cubed up grilled chicken breast
1 diced jalapeno
3 cans great northern beans, rinsed and drained

Chopped up chickies!

I let everything simmer for 15 minutes or so:

Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese. (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)

How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:

I popped a couple of the portions into the freezer and some into the fridge for lunch this week. And of course one was for dinner tonight! I poured that lucky portion into a bowl and topped with some sliced jalapeno:

Dinner is served!

D-E-L-EEEEEEEEEESH 😀

Stats on 1 Serving White Chicken Chili: 277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber

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