Baked Pickle Chips

Baked Pickle ChipsOne of my favorite things about food is the way it has the ability to bring up so many memories an emotions. Kraft Mac & Cheese will always remind me of living with my friend Heather in college. The gross greasy food at Denny’s that I loved as a teenager still reminds me of my best friends.

Baked Pickle Chips

The first time I ever ate fried pickles was at the peak of marathon training with Nicole. It was the best night. We had an amazing run that morning (wahhhhh, want to run 21 miles again), and we celebrated by eating more food than I usually eat in a week. It was awesome, and I even called the pickle chips “life changing”. I think I liked them even better than the beer, which is saying a lot. ;)

bakedpicklechips-11

Today, I’m guest posting my recreation of them–at home, baked, way healthier–over at Around My Family Table, so click over to get the full recipe!

Chipotle Goat Cheese Stuffed Chicken

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfreeSometimes I just really don’t want to make what I planned for dinner. Steve and I have been pretty good about meal planning. It gets me excited to cook dinner, keeps me from eating Chipotle for dinner every night of the week, and it’s a great opportunity to work through my recipe to do list, but sometimes I just really, really don’t want to make what I’m supposed to.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

I usually use this as an excuse to go out to dinner. Steve is realllllly good about letting me. It goes something like this:

Me: Uggghhhh, I don’t want to cook. Can we just get sandwiches from Whole Foods? Or Chipotle? Again?

Steve: Sure. Put the dogs outside.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

He is so agreeable that one. Sometimes I wish he’d be more of a jerk, and say something like “No B. Get in the kitchen and make my dinner!” Okay, actually I don’t wish he would say that. I wouldn’t mind being held a liiiiiittle more accountable though.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

So this particular night, I was supposed to make lettuce wraps. It sounded good when I wrote it on the list. I took chicken out of the freezer to thaw for it, but the night came, and I was tired, and I just didn’t feel like going to the trouble of chopping things. I really wanted to go out instead, but I gave myself a little pep talk, and before I knew what I was actually making, I was butterflying some chicken and throwing things inside.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

Excluding salt and pepper (which I don’t count as ingredients, because I think that’s silly), this recipe has a total of 3 ingredients, and an equal amount of steps to prepare it. I know a lot of people struggle with making healthy eating, especially weeknight dinners, easy and accessible.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

In fact, my friend Meryl even asked me to create a space for simpler recipes on the blog where they’d be easier to find (I plan to).

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

I wasn’t sure how this chicken would turn out since, as I said, I didn’t actually plan any of it out. I happened to have some leftover chipotle peppers in adobo sauce from this recipe, and in my house, goat cheese goes makes everything better, so I stuck them inside the chicken and crossed my fingers.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

If you want to make your life easier, browning the chicken is not mandatory, but I would highly recommend it. By giving the meat a quick sear to get it browned then transferring to the oven to cook all the way through, you get the best of both worlds–perfectly browned outside with the softest, juiciest, most tender chicken breast you will ever taste underneath.

3 Ingredient Chipotle Goat Cheese Stuffed Chicken #glutenfree

The biggest complaints people have about chicken breast are that it’s boring and dry. This meal is neither of those things! The chipotle peppers give it a bold, spiciness, while the goat cheese adds a comforting creaminess, and the sear-then-bake method makes for anything but dry chicken!

 

Chipotle Goat Cheese Stuffed Chicken

yield 2 servings

  • 2 medium chicken breasts
  • salt and pepper (a good pinch of each)
  • 2-4 chipotle peppers in adobo sauce, chopped (I used 4, and it was SPICY. Use less for a more mild taste.)
  • 1 oz goat cheese, crumbled**

**If you’re looking for a dairy free option, try using half an avocado instead!

Directions:

  1. Preheat oven to 400. Spray a baking dish with nonstick spray. Set aside. Season both sides of chicken with a hefty pinch each of salt and pepper. Butterfly each chicken breast and top with peppers and goat cheese. Fold chicken back over on top of fillings.
  2. Heat a large pan over medium-high heat and coat with nonstick spray (or olive oil if you prefer). Once pan is hot, carefully add chicken and sear until browned, about 5 minutes. Carefully flip chicken to brown the other side, about an other 5 minutes.
  3. Transfer chicken to prepared baking dish. Use a couple of toothpicks to secure the opening and keep the fillings inside. Bake in preheated oven until cooked throughout and juices run clear, about 15-20 minutes. Drizzle with extra adobo sauce if desired, and serve immediately.

Drink & Dish: Lemon Almond Meal Scones {with video}

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Lemon Almond Meal Scones #vegan #glutenfree

So, today is the first day of Passover (it started last night, because we’re weird, and have to start holidays at sundown), and I should be here with a recipe for matzo ball soup, or macaroons, but instead I’m bringing you totally leavened Easter brunch scones. I’m sorry mom and dad.

Lemon Almond Meal Scones #vegan #glutenfree

To be fair, I did  eat my fair share of those things last night, and agreed to go over the story of Passover by watching the Rugrats Passover. I much prefer it to the 8 hours Seders we used to have where we never got to eat dinner until, like, 10 p,m. You know me, I get grumpy if you hold out on the food. ;)

Lemon Almond Meal Scones #vegan #glutenfree

Anyway, I’ve been reallllly wanting to make scones, and I’ve had almond meal scones on my recipe ideas list for quite a while now (I keep a running list in the note app on my iPhone–it’s awesome!), and when Nicole and I were deciding what to make for our Easter brunch Drink & Dish, I knew scones were the way to go.

Lemon Almond Meal Scones #vegan #glutenfree

Okay, that’s a lie. I wanted to make bagels from scratch with flavored cream cheese. I was so sure this would be brilliant. Then Nicole reminded me that perhaps trying to cram the entire bagel making process into a 5 minute video was not the best idea. This is why I’m glad I don’t do this alone. Oh, and the drinks. The drinks also make me glad to have the world’s most perfect partner in crime.

Lemon Almond Meal Scones #vegan #glutenfree

PS, did you see that Drink & Dish has its own YouTube channel now? Nicole and I figured rather than both of us sharing it on our channels, it would be easiest if you could get everything in one place, so if you haven’t yet, please take a second and head over to subscribe.

Lemon Almond Meal Scones #vegan #glutenfree

I absolutely LOVED making these scones! In fact, I made them a few times. The first time they came out far too thin and crunchy to be considered a scone. However, my friends loved those crunchy ones! The texture is easy to play with here–they don’t rise very much, so if you want closer to a cookie/biscotti, them leave them thin and let them get nice and browned. However, for scones, I wanted thick and fluffy. Well, the second time was the charm–all I had to do was keep the dough nice and thick, and they baked up perfectly soft, tender and thick. These perfectly tender scones are topped with my favorite part–the sweet, drippy, lemony frosting with tons of vanilla bean specs. They are so pretty!

Lemon Almond Meal Scones #vegan #glutenfree

These scones only require 1 mixing bowl, and they are done start to finish in about 20 minutes. Perfect for a hectic morning brunch! You can make them the night before, or whip them up quickly in the morning. They work for almost all food allergies, and are a nice healthy treat to balance out all of those chocolate eggs.

Don’t forget to watch the video for step-by-step instructions, and some friendly banter. :)


Check out Nicole’s delicious sangria recipe!

And for an added bonus, we uploaded one of our sound checks. We always sing when we work together, and have started singing a lot of our sound checks because…ummm I don’t know. We’re weird. But we found this one especially humorous, so we thought we’d share it for your enjoyment.


Lemond Almond Meal Scones

adapted from Elena’s Pantry

yield 8 servings

For the scones:

  • 2 cups almond meal
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • Zest of 1 lemon
  • 1/4 cup unsweetened almond milk
  • 2 tbsp honey or agave (or liquid sweetener of your choice)

For the glaze:

  • Heaping 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 2-3 tbsp fresh lemon juice (about 1/2 medium lemon)

Directions:

  1. To make the scones, preheat oven to 350. Line a medium baking sheet with Silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and liquid sweetened. Mix until combined.
  3. Roll dough into a large ball and press down into a 1-1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate. Bake as if for 9-11 minutes until golden and set. Transfer to wire racks to cool completely.
  4. To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla bean paste. Slowly squeeze in lemon juice mixing constantly until you have reached your desired consistency. Again, make sure to only add a small amount of juice at a time–a little bit goes a long way.
  5. Use a pastry brush to evenly brush glaze over cooled scones. Serve immediately, or store in an airtight container for up to 1 week.

Truffle Brussels (Sprouts) Chips

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Hello. I am a healthy food blogger cliche. I made chips out of vegetables, and I’m going to swear to you that they are OMG SO GOOD (they really are), and you’re gonna look at me like “Girl, you roasted a vegetable and you’re calling it not only a chip, but a recipe.”

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

What can I say? I’ve legit never seen anyone make these before, and I have to wonder…WHY NOT?? When I roast my brussels sprouts, inevitably, some of the leaves fall off, and they cook more quickly, and get browned and crunchy in the oven. I eat those first.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

I dig around the pan of roasted brussels sprouts search for the crispy leaves. Is that weird? It can’t be. You people eat kale chips! You’re reading this (mostly) healthy food blog. I know you eat kale chips. I do too….like, every day. Well, that was until I made these, and now I have no desire to eat any other type of vegetable ever again.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

There is something you need to know about me. Up until February–like last month February…of this year–I claimed not to like brussels sprouts. I always said I didn’t get it. You know, what all the fuss is about? So many people can’t get enough. Well, then I ordered a dish that came with them, took a bite, and it was cooked perfectly.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Sliced in half, browned in the center, tender, but not mushy. I about died. I picked through my whole plate searching for every last one, and now I am o-b-s-e-s-s-e-d. So one of the 11 times that week that I tried out different ways to create perfectly cooked brussels sprouts at home, this idea dawned on me.

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Since my healthier go-away-injury-weight way of eating has been a little boring (No, you don’t want to see a recipe for the 7 lbs of veggies with 1 fried egg and crumbled goat cheese on top that I ate for breakfast this morning. It is neither photogenic, nor a recipe.), I have been on the look out for creative things to share, and these 2 ingredient “chips” are one of those happy life things–so healthy, so simple, and so downright tasty.

Okay, does anyone else feel weird using the word tasty? I thought I’d try it out. Not sure if I like it. I know you’re not “supposed” to use the word delicious. I think I may just go back to adjectives like “good”, or express myself 100% in emoticons….Not that that would be too far of a stretch from how I write anyway. ;) :O :)

2 Ingredient Truffle Brussels (Sprouts) Chips #vegan #glutenfree

Okay, so these chips. First of all, you need to make them. Second of all, no you don’t have  to use truffle oil. It’s expensive, and it can be hard to find. Olive oil or coconut oil (yum) is fine. They just won’t taste quiiiite as fancy (yes, fancy does in fact have a taste). C (or third of all if you like to be consistent), you must be verrrrrry careful. You don’t want to walk away from the oven and have a cocktail while these are cooking. They go from just right to burnt in about 10 seconds. The recipe is so quick, just bring your drink over to the oven, and take a li’l sit right where you can see. Browned is one thing, but no one likes a burnt-to-dust brussels sprout. Not even Winston and Clementine.

 

Truffle Brussels Chips

  • 1 lb brussels sprouts
  • 1 scant tbsp truffle oil
  • generous pinch salt and pepper

Directions:

  1. Slice brussels sprouts length wise. Remove the leaves and toss into a medium bowl. (Don’t throw out the centers–just roast them up separately.) Add truffle oil and a generous pinch each of salt and pepper. Toss lightly to coat. Transfer to a large baking sheet and spread out in a single layer.
  2. Broil until just browned and crispy, about 5-7 minutes. Watch closely–they can burn quickly. Serve immediately.

S’mores Blondies

S'mores Blondies

I have a confession. I’ve been trying to hide this little secret, but it is coming to the point where you will figure it out, so I’m going to spill the beans…

S'mores Blondies

Raise your hand if you guessed I was pregnant? You know like everyone else I know in life and stalk in fake internet life? That’s always the first thing people assume when I say I have a secret. You see, I’m an old married lady now who posts obnoxious pictures of her 4 legged kids all over the internet, so everyone seems to think it’s the “next step”. Sorry to disappoint (I’m not pregnant). In fact, my secret is pretty lame.

S'mores Blondies

I haven’t been eating dessert. That’s the whole secret. (See? Tolda ya I was lame.) You see, this whole going on 2+ months of no running has been doing me no favors, and I’ve gotten to a, um, less than ideal place with my weight. Nothing crazy, but nothing I wish to continue. So I’m trying to be pretty diligent about my eating, and kick my sugar addiction to the curb. This means I only got one tiny bite of these soft, gooey, sweet and drool-worthy blondies. Life is hard sometimes, friends.

S'mores Blondies

I had to take just the tiiiiiniest bite to make sure they were good, and so I could tell you all about them, and holy cow, they are beyoonnnnd good. I used my favorite graham cracker crust, topped it with smooth and creamy white chocolate blondie, then topped the whole thing with browned marshmallows for my favorite white chocolate and marshmallow lover.

S'mores Blondies

So things might get a little dinner and savory heavy over here until I am back to double digit long runs that burn off all the cookies, but I promise to test a few more sweet bites like this one, so that you guys can still get your health(ier) dessert fill. :)

S'mores Blondies

 

S’mores Blondies

yield 16

For the crust:

  • 8 oz old fashioned graham crackers
  • 3 tbsp coconut oil, melted

For the blondies:

  • 5.5 oz white chocolate, melted and cooled
  • 1/2 cup nonfat vanilla yogurt
  • 3/4 cup brown sugar
  • 2 eggs + 1 egg white
  • 1 tsp vanilla extract
  • 2/3 cups white whole wheat flour
  • 2 cups mini marshmallows for topping

Directions:

  1. Preheat oven to 350. Spray a 9″ square pan with nonstick spray. Set aside.
  2. To make the crust, place graham crackers in your food processor and pulse until fine crumbs. While food processor is running, stream in coconut oil and continue to process until combined. Press crust mixture into the bottom of your pan and bake until lightly browned and set, about 12 minutes.
  3. To make the blondies, in a large bowl mix together white chocolate and yogurt. Beat in brown sugar until combined. Add eggs 1 at a time, beating until combined. Add vanilla. Add flour and mix until just combined.
  4. Transfer blondie batter to prepared crust and bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs, about 30 minutes.
  5. Remove blondies from the oven and turn to broil. Evenly spread mini marshmallows on top, and return to oven to broil for about 5 minutes until the marshmallows have browned. Cool completely before serving. Blondies are best the same day, but can be kept in an airtight container for up to 5 days.