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tsp chili powder plus some more for sprinkling 1 tsp cayenne pepper 1 cup frozen corn 1 cup frozen peas 1 2 lime juiced 1 2 bunch of cilantro salt pepper to taste your favorite rice cooked method lay chicken breasts in a shallow baking dish sprinkle both sides with some cumin coriander chili powder salt pepper set aside to the bowl of a crock pot combine chicken stock black beans diced tomatoes 1 2 the chopped scallions poblano pepper garlic onion powder cumin coriander chili and cayenne stir to combine lay chicken breasts on top of mixture cover and turn the crock pot on for 6 hours once the crock pot turns off or just before remove all the chicken breasts and shred use 2 forks return all the shredded chicken back to the pot add in the remaining scallions frozen corn peas and most of the cilantro stir to combine put the cover back on and allow to sit for about 15 minutes just before serving add the juice of 1 2 lime stir and portion into bowls on top of rice sprinkle with cilantro and serve original recipe http www skinnytaste com 2009 02 crock pot santa fe chicken 425 pts html mexican shredded chicken print author feasts and fotos ingredients 4 medium chicken breasts boneless skinless 1 large poblano pepper diced or one green pepper one jalapeño seeds and ribs mostly removed 2 10 oz cans diced tomatoes with mild green chilies 15 oz can black beans drained and rinsed 20 oz low sodium chicken stock 1 bunch scallions chopped and divided in half 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin plus some more for sprinkling 1 tsp coriander plus some more for sprinkling 1 tsp chili powder plus some more for sprinkling 1 tsp cayenne pepper 1 cup frozen corn 1 cup frozen peas ½ lime juiced ½ bunch of cilantro salt pepper to taste your favorite rice cooked method lay chicken breasts in a shallow baking dish sprinkle both sides with some cumin coriander chili powder salt pepper set aside to the bowl of a crock pot combine black beans diced tomatoes ½ the chopped scallions poblano pepper garlic onion powder cumin coriander chili and cayenne stir to combine lay chicken breasts on top of mixture cover and turn the crock pot on for 6 hours once the crock pot turns off or just before remove all the chicken breasts and shred use 2 forks return all the shredded chicken back to the pot add in the remaining scallions frozen corn peas and most of the cilantro stir to combine put the cover back on and allow to sit for about 15 minutes just before serving add the juice of ½ lime stir and portion into bowls on top of rice sprinkle with cilantro and serve 3 2 2929 parsnip and white bean soup march 2 2015 by susan meet my new favorite soup for the past month this soup has gotten us through the repeated snow storms we have been having here in new york it has eased the pain and monotony of being cooped up inside with a potty training toddler sheltering ourselves from the bitter painful cold outside it has been a welcome reward after braving the cold to shovel yet more snow is it spring yet parsnips are delicious and in my opinion are an under used root vegetable at least they have been in my house i do occasionally roast them and they are so good they taste like candy literally they are a very sweet vegetable for those of you that don t know what a parsnip is it is the white carrot it looks very similar to a carrot but it s cream colored has a tougher texture and is much sweeter the parsnips in this soup are paired with white beans which seems to mellow out the parsnip flavor a bit it is a wonderful flavor combination and the addition of sage really brings an earthy component this soup is on the thicker side and creamy yet there is no cream or potatoes in the recipe the magic of pureed beans on the topic of sage it was the one herb in my garden that remained throughout a good portion of this winter even in the freezing cold a few leaves were still there hanging on for dear life it was the arrival of winter storm juno that did my poor sage in nothing could survive that storm i have jamie oliver to thank for this particular recipe among many others i kinda have a small crush on him most of his recipes i try the easier ones are fantastic and i think he is funny and adorable and i m impressed with his food revolution crusade i particularly love his 15 minute meals show and am hoping more of his shows will come to the us this is a very easy soup recipe to make and i hear we are supposed to get more snow this week so you might want to go buy some parsnips here s what you will need to serve 4 6 people recipe 2 tbsp olive oil 1 tbsp butter optional 3 medium parsnips 2 cups peeled and chopped into cubes 1 large onion roughly chopped 3 dried bay leaves 2 15 oz or 19oz cans cannellini beans drained and rinsed 7 medium sage leaves chopped 48 oz low sodium chicken stock salt pepper to taste method heat the oil and butter in a soup pot over medium heat add the parsnips don t be tempted to add more than 2 cups it will make the soup too sweet onion salt pepper stirring occasionally until softened and translucent add the white beans sage and stock stir to combine add the bay leaves and bring to a boil reduce heat partially cover the pot and simmer for 20 minutes allow soup to cool slightly and then puree in batches in a high powered blender the texture of the soup should be silky smooth recipe adapted from jamie oliver parsnip and white bean soup print author feasts and fotos ingredients 2 tbsp olive oil 1 tbsp butter optional 3 medium parsnips 2 cups peeled and chopped into cubes 1 large onion roughly chopped 3 dried bay leaves 2 15 oz cans cannellini beans drained and rinsed 7 medium sage leaves chopped 48 oz low sodium chicken stock salt pepper to taste method heat the oil and butter in a soup pot over medium heat add the parsnips onion salt pepper stirring occasionally until softened and translucent add the white beans sage and stock stir to combine add the bay leaves and bring to a boil reduce heat partially cover the pot and simmer for 20 minutes allow soup to cool slightly and then puree in batches in a high powered blender the texture of the soup should be silky smooth 3 2 2929 no bake tiramisu balls february 8 2015 by susan tiramisu might be one of those desserts that everyone has heard of and loves an italian favorite consisting of coffee soaked cookies layered with mascarpone and cocoa what s not to love i must admit i have never actually made this dessert i think the reason is mostly because i don t have one of those lovely trifle dishes that tiramisu is usually prepared in a secondary reason is that soaking the cookies always sounded a bit labor intensive to me when i came across this particular recipe i was intrigued and so excited that i went out immediately and bought some ladyfingers i already had every other ingredient in my pantry i was excited because well no soaking and no trifle dish and intrigued because i wondered if they could actually taste like tiramisu i really love baking i enjoy the process i love the way it makes the house smell so delicious and comforting and i most especially love eating baked goods but it is nice and possibly mandatory to have a simple no bake recipe in your back pocket for those times when you are simply all baked out for when you invite someone to dinner last minute and need something special for dessert but just don t have the time or oven space to start baking and most importantly if you don t really like to bake these are perfect for you you get that unmistakable flavor in these tiny little bite sized treats it s amazing they taste exactly like tiramisu these tiramisu balls are a terrific quick dessert to make this upcoming valentine s day for anyone that might be intimidated by baking but wants to impress someone special i encourage you to give these a try they are very simple to make but be careful they are addicting here s what you will need to make approximately 16 tiramisu balls recipe 3 5 oz hard ladyfingers 12 cookies 1 2 cup confectioners sugar 1 2 tbsp instant espresso powder 1 4 tsp ground cinnamon 1 3 cup mascarpone 1 2 tbsp coffee flavored liqueur i use kahlua coating 1 tbsp confectioners sugar 1 tbsp unsweetened cocoa powder method in a food processor pulse the cookies 1 cup confectioners sugar espresso powder and cinnamon until very finely ground add the mascarpone and liqueur and process until the dough comes together roll a small amount of dough depending on the size you prefer one by one into balls and transfer to a baking sheet cover and refrigerate for 30 minutes meanwhile in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar add the balls one at a time gently tossing to coat completely recipe adapted from rachael ray no bake tiramisu balls print author feasts and fotos ingredients 3 5 oz hard ladyfingers 12 cookies ½ cup confectioners sugar ½ tbsp instant espresso powder ¼ tsp ground cinnamon cup mascarpone ½ tbsp coffee flavored liqueur i use kahlua coating 1 tbsp confectioners sugar 1 tbsp unsweetened cocoa powder method in a food processor pulse the cookies 1 cup confectioners sugar espresso powder and cinnamon until very finely ground add the mascarpone and liqueur and process until the dough comes together roll a small amount of dough depending on the size you prefer one by one into balls and transfer to a baking sheet cover and refrigerate for 30 minutes meanwhile in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar add the balls one at a time gently tossing to coat completely 3 2 2802 chicken tenders with honey mustard sauce january 28 2015 by susan the big game is this weekend and that means we get to eat things this sunday that we normally would not right cheesy dips sticky gooey chicken wings let s do it ok so if you are not willing to let this sunday be a huge cheat day from your regular eating pattern you can make these chicken tenders you might think they would be bad for you but they are not there is no egg and flour or frying involved just some buttermilk breadcrumbs and cheese and they are baked even though they are not fried they still are slightly crunchy on the outside and tender and juicy on the inside these chicken tenders would make a wonderful appetizer but truthfully we often eat these as a meal the preparation is quick and easy and if you pair it with a cup or bowl of soup which we do you will be satisfied depending on the size of the tenders of course most of the time the tenders are quite large so eating 4 5 each is usually enough i love honey mustard sauce for these a little more honey tasting than mustard however feel free to use your favorite sauce we sometimes use bbq sauce although i am not a huge follower of football during the season i do love watching the superbowl mostly for the commercials and the half time entertainment this year i don t think i m going to go crazy with all the fried food and cheesy goodness instead i am going to make these i ll feel better about things and i won t have to log in extra time on the elliptical machine and that is always a good thing here s what you will need to make approximately 15 tenders recipe 1 2 packages chicken tenders buttermilk 1 2 cup panko mounded 1 2 cup italian seasoned breadcrumbs mounded 1 3 cup grated parmigiano reggiano cheese salt pepper to taste honey mustard sauce 3 tbsp honey 2 tbsp mustard 1 2 tsp mayo lemon juice about 10 drops salt pepper to taste method in a medium bowl add the chicken tenders and enough buttermilk to cover all the chicken allow to marinate in the refrigerator for at least one hour preferably 4 5 hours preheat oven to 500 degrees in a flat rimmed pan add the panko seasoned breadcrumbs cheese salt pepper mix with your fingers until ingredients are fully incorporated line a large baking sheet with parchment paper spray parchment paper with cooking spray once the chicken is done marinating remove from refrigerator take one tender at a time drain off some of the buttermilk and dredge it in the bread crumb mixture i use tongs for this and i usually pat down the breadcrumbs on each side lift out of the breadcrumb mixture and gently shake off any excess lay on the baking sheet continue with all the tenders once you have all the tenders lined up drizzle a touch of olive oil over each one place in the oven for approximately 15 17 minutes total flipping over when the bottoms are starting to turn golden after about 8 10 minutes or so i usually don t cook the 2nd side for as long as the first side meanwhile prepare the honey mustard sauce by simply adding all ingredients to a small bowl and mixing well set aside allow tenders to cool slightly they will be piping hot and serve with the honey mustard sauce for dipping recipe adapted from giada de laurentiis chicken tenders with honey mustard sauce print author feasts and fotos ingredients 1 2 packages chicken tenders buttermilk ½ cup panko mounded ½ cup italian seasoned breadcrumbs mounded cup grated parmigiano reggiano cheese salt pepper to taste honey mustard sauce 3 tbsp honey 2 tbsp mustard ½ tsp mayo lemon juice about 10 drops salt pepper to taste method in a medium bowl add the chicken tenders and enough buttermilk to cover all the chicken allow to marinate in the refrigerator for at least one hour preferably 4 5 hours preheat oven to 500 degrees in a flat rimmed pan add the panko seasoned breadcrumbs cheese salt pepper mix with your fingers until ingredients are fully incorporated line a large baking sheet with parchment paper spray parchment paper with cooking spray once the chicken is done marinating remove from refrigerator take one tender at a time drain off some of the buttermilk and dredge it in the bread crumb mixture i use tongs for this and i usually pat down the breadcrumbs on each side lift out of the breadcrumb mixture and gently shake off any excess lay on the baking sheet continue with all the tenders once you have all the tenders lined up drizzle a touch of olive oil over each one place in the oven for approximately 15 17 minutes total flipping over when the bottoms are starting to turn golden after about 8 10 minutes or so i usually don t cook the 2nd side for as long as the first side meanwhile prepare the honey mustard sauce by simply adding all ingredients to a small bowl and mixing well set aside 3 2 2802 roasted vegetable soup january 12 2015 by susan most soups i make are prepared using the same method sauteing onions garlic and veggies in a pot on the stove and then adding stock and simmering away this soup turns that method upside down i loved the concept and it sounded so easy naturally i thought could it actually be good oh yeah so good i am already a huge fan of oven roasting vegetables to eat as a side dish favorites are broccoli cauliflower and carrots i feel roasting the vegetables really brings out their flavor so much more than let s say steaming the other element that i love about this soup is that it includes eggplant eggplant i haven t...