Green Grain Bowls

One of my favorite segments on late night TV is when Jimmy Fallon writes his Thank You notes. He has a way of saying everything I believe but never knew I was thinking.

In my never-ending quest to be "hip" and "cool," I came upon the idea of grain bowls. Grain Bowls can be whatever you want them to be. The best way to sum up this mysteriously tasty but good for you concoction, is through a Jimmy Fallon-style thank you:

Thank you, Grain Bowls, for being a salad without the lettuce. 

After all, that's what they are. Every element of a really good // tasty // filling salad is right here, in one bowl, and it is not weighed down by just a bunch of soggy leafy greens. Oh no, quite the opposite.

In my grain bowl research (very official blogging business, don't worry about it), I learned there are some essential elements to a perfectly composed grain bowl. I also learned that the grain bowl is yours and yours alone, so you should make it and change it in a way that will make your taste buds sing. 

First, you need a grain. Or a grain mix. I, personally, detest quinoa (see above: reasons I am actually not "hip" despite my quest), so my ideal grain bowl tends to begin with brown and wild rice, barley, or farro. A protein is also recommended, as this will keep you full for hours. Rotisserie chicken, albacore tuna, or chickpeas tend to have priority at my grain bowl party. Robust veggies fill out our bowl, and leave just a little room for a handful of fresh leafy greens (though, remember, no salads here). We are almost there. A sauce or dressing cannot be forgotten, as it will bring everything together in a flavorful marriage good for your body and your soul. Toppings, too, because we need texture, interest, and salt. I'm thinking nuts, cheese (<3), seeds, avocado and a snipped herb or two.

So there you have it. That's how it's done. And that's how I created these Green Grain Bowls last week. I LOVE this recipe and re-made it a few days later in bulk for a week of delicious work lunches. What isn't to love about a brown and wild rice blend + roasted broccoli and brussel sprouts + rotisserie chicken + fresh spinach + a pistachio parsley pesto + diced avocado and pistachios and feta cheese? *insert prayer hands emoji here*

Now we can finally get excited about what's hanging out in our lunchbox! 

BBQ Chicken Quesadillas with Corn and Avocado Salad

I have a very urgent message from my kitchen to yours: YOU NEED TO MAKE THESE QUESADILLAS.

I was telling my friend about this mouthwatering creation and she said: "I am convinced that barbecue sauce is the greatest condiment of all time." This was such a wonderful nugget of wisdom--it is so true!

I had a hard time photographing these BBQ Chicken Quesadillas with Corn and Avocado Salad but I knew I needed to share this recipe with you immediately. This was one of those meals that I cooked, plated, took a bite and immediately closed my eyes and said "MMMMmmmmMMmmmm." When that happens...well, people need to know about it.

There are a few key components take these quesadillas above and beyond. Tender chicken breast that is baked to perfection, crusted in a bunch of tasty spices is a good place to start. Thinly sliced red onions add a necessary tang. Sweet Baby Ray's BBQ sauce because...well...see comment above. Monterey Jack cheese is an absolute necessity--it melts so wonderfully and keeps all the tasty goodness packed inside crispy whole wheat tortillas.

Because we can't stop, won't stop, I also add some crispy bacon strips. Duh.

There are a few different ways that people build quesadillas. I prefer laying one tortilla in a big pan, adding all the fillings to one side then folding the tortilla in half to form a half moon. Some people layer one tortilla on top of another and cut it like a pizza, but I tend to lose all my filling this way.

When it comes to bringing this whole meal together, sour cream is a great way to cool down the spicy tang of the barbecue sauce. The corn and avocado salad is fresh and light, the perfect compliment to our crispy, gooey quesadillas. Let's get to it -- I know you can't wait any longer!

Marinated Feta and Avocado Salad

We need to talk briefly but seriously about this salad right here. This is my current obsession, as in, eating it morning, noon, and night.

This lovely is no brain child of my own. I must give credit where credit is due. So, a million thank you's to Union Street Grill and Patio in Newton, MA. Union is one of our favorite date spots--not only do they have the most BANGIN' outdoor patio in the greater Boston area, but their cocktail selections are fun and original (think Sangria Rita which is absolutely a margarita with a float of sangria) and the food--so, so good.

When I saw this Marinated Feta and Avocado Salad on the menu, I was hooked. It perfectly suited my avocado obsession as well as my general obsession with all things feta cheese. Feta everything.

I tried to eat this salad like a lady. But somehow it inevitably led to me shoveling forkful after forkful in my mouth. The creamy avocado, the tangy and crumbly feta, a perfectly sweet and sour citrus vinaigrette, and an irresistible crunch from pistachios--this is what salad dreams are made of.

Ever since this date night, I've been thinking about this salad and how I knew I could satisfy my craving for another heaping plateful at home. And so, here it is. A recreation of that same Union Street dish that is so close to the original I cannot help but urge you to give it a try. Let's do this.

My Favorite Green Smoothie

Have you noticed how everyone on Pinterest just LOVES green smoothies? Right after mason jar crafts and high end fashion a normal human could never pull off, green smoothies are the IT thing, if we take Pinterest's word for it.

I la-la-love a good smoothie. When the weather gets warmer, smoothies are a great quick meal or snack.

Green smoothies are super popular because you are generally adding a protein packed veggie such as kale or spinach. I have tried smoothies with both and find spinach to be the better of the two. Spinach is much softer and more tender than kale and the flavor is gentler.

My Favorite Green Smoothie is sweet and fulfilling and packed with goodies. Like all smoothies, a frozen banana is a great place to start. I also add frozen mango chunks for their tangy sweetness, half of an avocado for a rich smoothness, a handful of fresh spinach and bind it all together with unsweetened vanilla almond milk.

Whether you need to refuel after a workout, are looking for a breakfast to take on the go, or need a quick meal that is tasty and satisfying, this smoothie is for you!

Avocado Breakfast Toasts

It seems silly calling this a recipe. Maybe I should call this "a glimpse into my weekend breakfast." No matter what we call it, just know that these cute little toasts are a perfectly simple and wonderfully tasty breakfast.

I totally love avocados--me and guacamole have a special love language. We get each other. Avocados are tasty whether you enjoy them with breakfast, lunch or dinner. They are smooth and creamy and, let's face it, soooo dreamy. Their soft texture make them the perfect replacement for butter, jelly, or whatever condiment you usually put on your morning toast.

This breakfast doesn't feel like "just toast" though. Oh no. We are upping the toast ante. It starts with a toasty piece of whole wheat or multi-grain bread. This is a no-fuss toasting process...I just popped the bread in my toaster. I happened to have a clove of garlic on hand, so I cut it in half and rubbed the warm toast with the garlic. This is something we should do always. Flavor Nation.

On to our garlicky toast goes a ripe and mashed avocado. Avocado begs for flavor, and we will answer these wishes with a bit of salt, pepper, and crushed red pepper flakes. A little spice in the morning will awaken our taste buds and get our day started on the right foot. I love tomatoes with avocado...must be a guacamole thing...so I place a few slices right on top of our 'cado mash. To finish off the breakfast thing, a sliced hard boiled egg seemed all too appropriate. For step by step instructions for perfect hard-boiled eggs, see this post.

I may be dwelling on this silly easy breakfast treat, but there are so many great things happening here. This breakfast is fulfilling and packed with flavor, and perhaps even better than that it is healthy for you! Forget the pancakes and the waffles and the cheesy omelettes. These Avocado Breakfast Toasts are your new "not-so-guilty" breakfast pleasure.

Chicken Tortilla Soup

This chill in the air doesn't seem to want to go away. In order to combat that chill, I will continue to make soups--and delicious soups at that.

I tend to give in to what other people say are the trends of the time. Not sure why that is, but doesn't everyone have a desire to be trendy? I mean, I bought an iPhone when it was only in it's second generation. I wear chambray shirts and big statement necklaces. I've been trying to experiment with bold lipsticks. I drink almond milk here and there. There's a good chance I'll be drinking an extra-hot triple grande skinny vanilla latte once or twice a week. Whatever, guys. I'm not embarrassed. 

I feel like, in the soup world of trendy, Chicken Tortilla Soup is up there on the "things it's cool to eat right now" list. 

Well, since it's totally in right now, I knew I had to try my hand at this soup. It has all the elements of an amazing meal...it's kind of like a taco and a soup combined. TWO OF MY FAVORITE THINGS!!

This Chicken Tortilla Soup is so delicious that leftovers didn't even last a day around the apartment. It is colorful both in the way it looks but also in taste. It has just the right amount of spicy and earthy goodness. Yellow corn adds a natural sweetness while black beans are creamy and rustic. A little bit of crunch from celery seals the deal on texture. Rich, hearty, warm, flavorful--who said 20 degree weather can't be fun?!

It's pretty simple to pull this meal together. We start with chopped sweet onions and celery, cooked in a large pot until soft and translucent.

Lean chicken breast is cut into cubes then seasoned with a Mexican blend (taco seasoning would also work). I browned the chicken right in the same pot as the vegetables, which helps get the spiciness of the Mexican blend distributed throughout the whole pot of soup. Yum!

From here, a can of rinsed black beans, 2 cans of cream of chicken soup (not condensed*), 1 can low-sodium chicken broth, and 1 can of fire-roasted tomatoes are stirred into the pot. I added about a cup of frozen corn and a couple of tablespoons of fresh chopped cilantro before bringing the pot to a boil.

The soup is then covered and simmers for about 30 minutes; this is when all the flavors are getting to know each other and blending together to make a big pot of deliciousness.

While the soup simmers, I prepared the garnishes--which, in a way, are the most important part of the soup. Three corn tortillas, sliced into strips, get baked at 375 degrees until crispy and golden brown on the edges.

These get broken into pieces, about an inch long. I definitely suggest making your chips out of the corn tortillas -- they are a little more sturdy than the flour tortillas. Plus the get crispier and have a better texture in the soup.

An avocado is cut and diced. The avocado is an amazing way to cool down the palette from the spiciness in the soup. The flavor isn't too strong, but the slight sweetness is just divine.

A little extra cilantro and freshly grated sharp white cheddar cheese wrap up this party. Because, I mean, why not?

Once the soup is ready, season with salt and pepper to taste. Add extra black pepper or Mexican seasoning if you really like a spicy bowl of soup.

Finally, it's time to eat! Line the bottom of each bowl with a few pieces of tortilla. Add a couple of generous ladle-fuls of the soup, then top with the cheese, avocado, cilantro, and more tortilla pieces. Feel free to allow each person to add more cheese or tortillas if they please.

This soup was a home run. I will definitely be keeping it in my dinner rotation for a good while. I hope you will, too!

Chicken Taco Bites

 

Have you ever met someone and you say, "Hey you want to grab some tacos?" And they respond, "nah, I don't like tacos." If this has happened to you, talk to me immediately--that person needs a serious life intervention!

Tacos are so versatile that I believe there is a taco out there for everyone.

I've shared some taco recipes before. These pulled pork tacos are basically to die for.

And then there are these blackened fish tacos that are so fresh and flavorful they will immediately whisk you away to daydreams of a tropical paradise.

Today, to keep to the theme of Superbowl Game Day Appetizers, I wanted to share these tasty nuggets of taco goodness. That is, Chicken Taco Bites.

If you are heading out to a Superbowl party and need a quick and flavorful appetizer, this is the recipe for you. These crispy little bites are packed with all the great tastes of a taco and look totally adorable to boot!

To make the taco shells, wonton wrappers are pressed into a muffin tin and baked until crispy.

Cooked chicken breasts are shredded or cut into small cubes, marinated in your favorite salsa (I had store-bought salsa fresca and it worked wonderfully!), then get a quick sear in a frying pan.

Our taco toppings are very simple -- crispy lettuce leafs, quartered cherry tomatoes, diced avocado, and shredded sharp cheddar cheese.

That's really all there is to it! Once the shells and chicken have been cooked, all we need to do is assemble the taco bites. Quick tip - keep the bottom of your shells from getting soggy by lining the bottom of the cups with some of the lettuce. Place a few pieces of chicken on top of the lettuce, then add a pieces of tomato and avocado on top. Finish off each taco with a nice sprinkling of grated cheese.

If you want to prep some things ahead of time, you can cook the taco shells and keep them well wrapped before using. Also feel free to marinate the chicken overnight for ramped up flavor. Just be sure to assemble the tacos as close to when you want to serve them as possible to avoid things getting soggy!

The spiciness of the salsa marinade adds a great kick while the cheese and avocado soothes the palette. The freshness of the lettuce and tomatoes keeps you wanting more!

Holy Guacamole!

I finally went grocery shopping yesterday for the first time in what feels like weeks. Memorial Day weekend had me travelling to New York, and I hate having a lot of groceries sitting in the fridge while I’m away. Hopefully the next week or two will bring new recipes your way!

I have a quick recipe for everyone today. It’s perfect for those summer barbeques and any sort of gathering you may be having. I made it for the first time with my friend, Jose, and I must say it will definitely be a go-to dip for me.

It’s a simple guacamole! Avocados are back in season now that it is warm out again, so this is the perfect time to give this a try. It is somewhat sweet, a little tangy and sour, and overall delicious. My dip device of choice would be Tostitos Multigrain Scoops! But, of course, you can use any chip or veggie you wish. It is also great left-over on a sandwich. YUM! Best part? NO COOKING REQUIRED.

Here’s what you need:

3 RIPE avocados – this means that when you squeeze them, they feel soft. If you are able to go to the store a few days before you plan on making the dip, leave the avocados in a warm, sunless place. This will help them ripen. Don’t refrigerate.
1 medium to large beef steak tomato
1 small to medium onion, diced finely
1 teaspoon minced garlic
1 lime
Salt and pepper, to taste

Here’s what you do:

Peel and pit the avocados and chop roughly. Place in serving bowl.
Roll the lime on the table or countertop (to release the juices). Cut in half and juice the lime into the avocados. (Bonus: the acid from the lime will prevent browning of the avocados).
Add the garlic, salt, and pepper.
Using a POTATO MASHER (best device ever) smash all the ingredients together until the avocado becomes smoother (leave some chunks).
Dice the tomato into ¼ inch chunks. Mix in tomato and finely diced onion with a fork.
Adjust your seasonings and enjoy!

Some people prefer a spicier guacamole, which is totally fine. Just cut back slightly on the tomato and add some chilies in there. I’d also like to stir some cilantro into the recipe and see how that elevates it to the next level. I’m patiently waiting on a fresh herb delivery from my aunt’s vegetable garden (hint hint).

Here’s a look at the final product. Wouldn’t this be nice alongside a strawberry margarita?!

Do you have a go-to dish that you bring to your summertime barbeques?