Greek Yogurt Ham Salad

Ham salad is a but of a underdog, it seems. Everyone makes tuna salad and chicken salad, but I rarely see recipes for ham salad!

I started eating it in collage, because, oddly enough, my dining hall made the best ham salad in the world.

But why isn’t everyone making it? It’s easier than chicken salad, because you don’t have to cook anything. It’s a bit more universally appealing than tuna salad- most kids will eat ham well before they have a taste for funky tuna.

I literally just buy the diced ham in the blister pack and make a big batch. Because it’s salt-ridden ham, it lasts longer than a lot of proteins. Because I use Greek yogurt, it lasts longer than mayonnaise salads. This is meal-prep 101.

Oh, and the yogurt has way less calories than mayo and way more protein.

Serve it on bread, in lettuce cups, in hollowed out pickles, or on a plate! I love it with pineapple, too.

INGREDIENTS:

• 3 cups diced ham (cooked)
• 1/2 cup sweet pickle relish
• 1/4 cup Greek yogurt
• 2-3 tablespoons sandwich spread, if desire
• 2 tablespoons mustard (honey mustard is great here)
• salt & pepper, to taste
• Also: how about crushed pineapple, diced celery, boiled eggs, chopped gherkins, marshmallows… kidding

To prepare, mix together all of the ingredients in a large bowl. If you’re doing the optional add-ins, stir those in last so they don’t break up.

That’s it!

Greek-ish Brown Rice Salad

My love for brown rice is a recent development. I’ve never been much of a rice eater, so growing up, I usually just kind of picked at the pile of rice pilaf hanging out on my plate.

However, when I started college, I suddenly found the tastiness that is brown rice. I love the earthy flavor, hearty texture, chewiness… it’s so much more complex than white rice. It reminds me almost of an oat.

Where did I make this discovery? At the build-your-own burrito place in the student union. They offer two rice varieties: brown and cilantro-lime. Well, anyone that’s read my blog regularly knows that I am one of those people born without a taste for cilantro. I won’t go into what it tastes like because this is a food blog, but I’ll leave it up to your imagination.

So, brown rice entered my life by default. I am obsessed. I am always looking for ways to use it.

This salad was born out of a love for brown rice, a garden full of mint, and a need for a side dish. We were having ribs and honeyed carrots, so I needed something bright and acidic. With mint, feta cheese, and red wine vinegar, the flavors in this salad remind me of a Greek restaurant. However, it’s not exactly authentic Greek cooking, so I’m calling it Greek-ish. It reminds me most of the filling in a stuffed grape leaf!

It’s also good cold, warm, or at room temperature, so it’s perfect for a potluck. Enjoy!

INGREDIENTS:

• 3 tablespoons olive oil
• 1 shallot, chopped finely
• 1 1/2 cups instant brown rice
• 3 cups low sodium chicken stock
• Salt and pepper
• 1/2 cup walnuts, toasted in a dry pan for a few minutes until smelly
• 2 tablespoons red wine vinegar
• 2 tablespoons apple cider vinegar
• 1/2 cup golden raisins
• 2 tablespoons fresh mint, thinly sliced
• 3 ounces feta cheese chunks

Heat 1 tablespoon of olive oil in a medium sauce pan. Add shallot and saute’ over medium-high heat until transparent. Add the rice and stir for 2-3 minutes until toasted. Pour in the chicken stock.

Bring to a boil, then reduce to simmer for 10 minutes (or according to package directions). Let sit, COVERED, for ten minutes so the rice can absorb the the liquid.

Combine vinegar, oil, and salt/pepper to taste. Pour over the hot rice. Let rice cool to desired temperature (can be hot, warm, or even chilled).

Toss rice with walnuts, raisins, mint, and feta. Serve!

Skinny Springfield Cashew Chicken

How many of my readers out there know that Cashew Chicken was not invented in any Asian country? It was, in fact, invented by a Chinese-American chef in Springfield, Missouri. Don’t worry- I didn’t know either.

So, when I moved to Springfield, I was surprised to see that cashew chicken was a real part of the culture. Every Chinese/Japanese-style restaurant has their own version. Even American-style restaurants feature it on the menu. The local food magazine does a “Best Cashew Chicken” category every year. Tourism magazines feature the Chef that invented the stuff (whose son is now serving it up in their own diner). I’m not kidding here- if you google the history of this deep-fried deliciousness, you’ll find it traced back to Springy.

I have probably seen the words “Cashew Chicken” more often in the past two years than I had in my entire life.

That’s not to say I’d never eaten it. My parents made a version at home using chicken thighs and jarred chicken gravy. Not exactly authentic, though perfectly yummy.

The real version in Springfield is deep-fried chicken chunks in a sticky sauce with cashews and some veggies, usually served over rice. Not exactly the kind of thing I can eat every day if I like my jeans to fit!

So, I made it a mission to invent a skinnier version of the classic that would make even the most discerning Missourian happy. I use powdered peanut butter to cut back on fat and calories in the sauce. I cook the chicken in very little oil without any breading. I eliminate the rice and load it up with all of these fresh vegetables. It’s nutritious, filling, and full of flavor.

It also just happens to be a one-skillet meal, so like, why wouldn’t you make this??

Here goes!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breasts, cut into 2-inch pieces
• Salt and pepper,
• 3 cloves minced garlic
• 2 cups broccoli florets- cut them pretty small
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• ½ cup shredded carrots
• 1 zucchini, thinly sliced
• 3/4 cup unsalted cashews
• 4 green onions, thinly sliced
• 4 tablespoons low sodium soy sauce
• 4 tablespoons powdered peanut butter, such as PB2
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon grated ginger
• 2 tablespoons water

To prepare:

Make the sauce: whisk together the soy sauce, peanut butter, honey, sesame oil, ginger, and water. Taste and add salt or pepper to your preference.

Heat olive oil in a very large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to pan and cook until browned on the outside, but not fully cooked in the middle.

Add the garlic, broccoli, bell pepper, peas, carrots, and zucchini. Cook, stirring, until veggies are tender and chicken is fully cooked. Add the cashews and stir to toast.

Pour the sauce over the top and garnish with green onions.

Serve and enjoy!

Slow Cooker Mexican Chicken Breast

This is another one of those recipes that doesn’t need a recipe. Like, I could post this as an infographic and it would be just fine.

But what fun would that be?

This is an easy, 4-ingredient dinner that takes the stress out of cooking. I hate it when slow cooker recipes require you to sear things, mix sauces, add ingredients later, etc. I want things I can make and forget about.

This fits that bill perfectly. You put everything in about 4 hours before you eat. You toss a salad or nuke some veggies. Dinner is done. Maybe slice up some avocado or scoop some sour cream if you’re there today.

INGREDIENTS:
4-6 Chicken Breasts
1 can Mexican style Corn
Salt & Pepper & Cumin, optional to taste
1 jar salsa of choice
1 can black beans, rinsed and drained

To Prepare: Place Chicken Breasts in bottom of slow cooker. Season with salt, pepper, and cumin. Pour in the remaining ingredients and cook on low four hours, until done.

Brownie Affogato Sundaes

I will never understand people who actually like the flavor of coffee. Don’t get me wrong- I can enjoy a blended coffee drink with all the milk and sugar and chocolate. But the actual flavor of coffee itself? Nope!

However, my father is a lover of coffee. He truly finds the flavor itself to be something special.

So, for a dessert that both of us would love, I wanted to find a way to add coffee flavor, but control the amount for each of us. A customized coffee dessert?

Affogato was the answer. What is affogato? It’s a classic Italian treat featuring a layer of gelato with hot espresso poured over it. It’s like the Italian version of a root beer float- but hot!

However, simply buying ice cream and brewing coffee didn’t seem special enough. I wanted to actually put some effort into making dessert!

The answer? A layer of rich, homemade brownies. Honestly, brownies are the answer to nearly everything.

So, this is a dessert with layers of rich ice cream, strong coffee and gooey brownies.

To customize it, I used less coffee than everyone else- Dad got lots of coffee, I got just a sprinkle.

You ready?

INGREDIENTS:

• 2 sticks butter 
• 5 ounces unsweetened chocolate, chopped 
• 1/4 cup cocoa powder 
• 2 cups sugar 
• 1 tablespoon vanilla 
• 3  eggs 
• 1 1/4 cup flour 
• 1 cup semisweet chocolate chips 
• four shots of espresso
• your favorite ice cream- I used vanilla swirled with fudge and chocolate chips
• chocolate covered coffee beans

Preheat the oven to 350. Grease a 9×13 cookie sheet (not a cake pan- they’re really good as thin, crispy brownies in this because they absorb the cream and coffee!)

In a small saucepan over medium heat, melt together butter and chocolate.

Once melted, stir in the cocoa powder. Remove from heat and cool 5 minutes.

Stir the sugar and vanilla into the chocolate mixture. Add the eggs one at a time.

Stir in the flour until half mixed. Add the chocolate chips, finish stirring!

Pour into the pan and bake for 25 minutes. Let cool completely.

To make the sundaes, take three mugs.

Put a layer of crumbled brownie, a scoop of ice cream, another brownie, more ice cream.

Pour hot coffee over the top. Top with chocolate covered coffee beans.

Serve immediately!

 

 

 

 

Slightly Skinny Enchiladas

I had trouble writing a title for this recipe. These are a healthier version of the classic Mexican casserole, but they still have cheese and tortillas. So, I consider these a lighter way to satisfy the craving without going full out on a cabbage tortilla or something.

I start with a low cal, low carb, high protein tortilla. The brand I purchased were 50 calories each.

Then, I cut back on the cheese with a very secret ingredient: canned pumpkin. The creamy puree helps to bulk up the sauce without using four cups of cheese. It also adds a pleasant sweetness without screaming “PUMPKIN!”

It sneaks in some nutrition and cuts some fat and calories, but nobody will know if you don’t tell them!

Thus, these are slightly skinny. But, they are VERY delicious. They are rich, cheesy, gooey, meaty, and totally comforting.

Don’t knock it til you try it!

INGREDIENTS:

• 2 tablespoons butter or olive oil
• 2 pounds chicken breasts, cut into chunks (or any meat, or leave it out and use a mixture of your favorite veggies!)
• 1 package of your favorite taco seasoning
• 1/ 2 cup canned black beans, drained and rinsed
• 4 scallions, diced
• 1 can of red enchilada sauce
• 8 tortillas of choice, large size if possible
• 2 cups shredded cheddar or Mexican cheese blend
• 1.5 cups pumpkin puree
• 3/4 cup fat free sour cream
• 3/4 cup milk of choice
• chopped onion and cojita cheese for garnish, optional
• extra salt and pepper, depending on your taste!

TO PREPARE:

Melt butter in a large skillet over medium heat. Add the chicken and cook until mostly brown. You can also use leftover chicken here. Stir in 4 tablespoons of taco seasoning, black beans, scallions, and 1/4 cup of the enchilada sauce. Simmer for about two minutes until everything is nice and combined and the chicken is cooked.

Preheat the oven to 350. Grease a 9×13 baking pan.

Grab a tortilla and scoop in about 3 tablespoons of the chicken mixture. Top with a pinch of cheese. Wrap and place in dish.

Continue this with the other tortillas and remaining chicken until everything is used.

In a small saucepan, combine pumpkin, milk, sour cream, the remaining taco seasoning and remaining enchilada sauce. Simmer until nice and thick. Taste for seasoning; it may need salt!

When you like the flavor, pour it over the enchiladas in the pan. Top with remaining cheddar cheese.

Bake for 25 minutes until bubbly. Allow to rest for 10 minutes before serving with additional toppings.

Soy Brown Sugar Chicken with Cauliflower Rice Fry

I do not know the actual history of the slow cooker. I do not know for whom it was invented. However, I think the overall divine plan was to provide a way for college students to avoid starvation.

Think about it: You’re in class from say, 9am to 3pm. Then you have to go to the gym, go to work, go to a study session, a club, church, etc. When you finally crawl up 8 flights of stairs into your crappy, overpriced apartment that you share with four strangers, facing a frozen-70-cent dinner is just insult to injury.

Sure, you can whip up a grilled cheese or scrambled egg. But in the midst of homesickness, an actual meal like real adults prepare is essential to establish a form of stasis. If you can at least find a sense of home in the food you eat, you can face another day

And, so, the slow cooker was clearly invented for college students.

Slow cookers are great for countless things, but I personally have always loved a slow cooked chicken leg or thigh. They stay so moist and flavorful and provide a healthy protein.

After drenching these in brown sugar, I felt like I needed a lowcarb side dish to balance it out. The obvious choice was cauliflower rice, so I add lots of other veggies to bulk it up into a filling meal.

You’ll be totally satisfied after this easy, healthy, nutritious dinner that is completely low stress.

Enjoy!

INGREDIENTS:
Chicken:

• 2-3 pounds chicken drumsticks
• 1/2 cup brown sugar
• 1 cup soy sauce (go for the gluten free version or low sodium if you need)
• 1-2 dashes Worcestershire sauce
• 3 tablespoons minced garlic

Cauliflower Rice:

• 1 head riced cauliflower
• 1 bag frozen stir fry veggies (mine had zucchini, broccoli, water chestnuts, peas, carrots). Feel free to use fresh if you want, this is just cheaper and easier for me.
• 1 tablespoon canola oil or butter
• 3 tablespoons soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic

In a large slow cooker, add chicken and season with salt and pepper. Combine remaining ingredients in a small bowl and pour over chicken. Cook on low for 4-6 hours until chicken is cooked through and sauce is thickened.

About 15 minutes before you serve the chicken, heat oil in a large skillet. Add cauliflower and stir fry veggies, soy sauce, ginger and garlic. Cook until veggies are tender.

Serve a pile of veggies with chicken on top. Garnish with sesame seeds, if desired.

Enjoy!

By the way, I love this chicken cold in a salad the next day, so you might give that a try!

“Manly” Mocha German Chocolate Cake

My father is a man of few vices. Well, there’s the occasional cigar. Alright, and a whiskey neat in the afternoons. However, none of these are particularly prominent.

However, my father has one huge problem: he LOVES coffee. The man would drink it all day every day if he could. We have to remind him to keep count of how many cups he has, for the sake of his health. He would rather have a coffee with Swiss Miss stirred in than anything else. When we go out for ice cream, he opts for coffee flavored.

So, for his birthday, there had to be coffee involved. However, he is also a man of tradition, which means that German Chocolate cake must be involved. Luckily, chocolate, coffee, and coconut are a pretty classic combination.

I also did not want to pipe pretty little swirls on this cake or sprinkle it with chocolate shavings. I needed this cake to be rustic and masculine (pardon my use of gender binaries). Crunchy brown coconut along the edges gives it a strong, almost wooden look. That was perfect.

It boasts a classic chocolate cake with coconut pecan filling and coffee buttercream, garnished with toasted pecans and coconut. The texture is also perfect for those of us that prefer to eat our cake in a bowl with milk, which is how my mother and I have always done it.

This cake is ideal for any coffee lover, chocoholic, or coconut craving. The flavors work in perfect harmony, complementing each other without overpowering. Whether a birthday, a holiday, or simply a weekend, this cake belongs on the table.

INGREDIENTS:
For cake:
2 cups flour
2  sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2  eggs
2 sticks unsalted butter
4 tablespoons unsweetened cocoa powder
1/2 cup shredded cocounut
1/4 cup chopped pecans
For frosting:
1.5 sticks softened butter
1/4 cup cocoa powder
1.5 tablespoons instant coffee
2 tablespoons milk of choice
3 cups powdered sugar
For assembly:
Toasted coconut (I throw some in the oven while it’s preheating and while I’m mixing up the cake)
Toasted pecans (Same deal)
1 batch coconut pecan frosting (Can be store-bought or homemade. I used store-bought because I already made one frosting).

To prepare:
Preheat oven to 350
Get your tea kettle going with one cup water. You’ll need it to boil.

In one bowl, combine flour, sugar, and salt (Probably don’t use a metal bowl, because you’re putting boiling water in this later). In another smaller bowl, combine buttermilk, baking soda, vanilla, and eggs.

In a small saucepan over medium heat, combine butter and cocoa powder. Stir until combined and bubbling along the edges. Pour in the boiling water (1 cup) and allow to boil rapidly for a minute.

Pour the chocolate mixture into the flour mixture and stir until slightly cooled. This is why you don’t want a metal bowl, unless you happen to have no nerves in your hands.

Finally, add the egg mixture into the chocolate/flour mixture and stir. Fold in the coconut and pecans.

Pour into two greased 9 inch cake pans (This also makes a sheet cake, or doubles well for a 4 layer). Bake for 20-25 minutes.

For the mocha frosting: Mix together the coffee, cocoa, and milk to form a paste. Add butter and beat until combined. Slowly add the powdered sugar until thick and fluffy.

To assemble: Turn out one cooled cake, spread the coconut pecan frosting on top, really thick. Add a layer of toasted coconuts and pecans.
Turn the other layer out on top. Spread the sides and top with mocha frosting, and press coconut into the sides.
Finally, add a circle of coconut and pecan to the top (it should spread right on top of the mocha. If it’s not working, chill the cake for a second to let the mocha frosting set).
Decorate with pecans and enjoy!

 

 

BBQ Stuffed Portobello Mushrooms

It’s summer time, which means BBQ is in the air. Unfortunately, BBQ is not exactly healthy. Rich sauce, fatty meat, bread, and infamous sides of mac and cheese and potato salad.

Now, there is nothing wrong with any of that! However, because I’m trying to eat lighter, I have been brainstorming healthier ways to get my BBQ fix.

There are all sorts of lowcarb BBQ sauce recipes out there using ethanol and coconut sugar and a bunch of ingredients I can’t afford or find. If you want to do that, go for it! More power to you. I, however, am not trying for a carb-free recipe here. I am simply cutting the carbs by ditching the bread and giving myself automatic portion control.

For me, that’s the balance. I let myself have my BBQ sauce, but I don’t eat too much of it. My calculations clocked one of these at about 365 calories, though different sauces and cheeses will change that. I served it with coleslaw for a very hearty meal that felt like summer!

This is also super quick, like 20 minutes. Feel free to change it up with sloppy joe filling, marinara sauce, ground chicken or turkey, added veggies, etc.

INGREDIENTS:

• 4 portobello mushrooms
• 1 lb ground beef
• 1 cup BBQ sauce
• 4 slices cheddar cheese
• 4 dill pickle spears

TO PREPARE:
Preheat oven to 350′
In a skillet, brown beef until cooked through. Add sauce and stir until combined.
Scoop insides out of mushrooms, leaving enough flesh to hold the filling.
Spray a baking sheet with cooking spray and place mushrooms on sheet.
Fill each mushroom with 1/4 of the beef mixture. Top with a slice of cheese.
Bake for 5-10 minutes, until cheese it melted and mushrooms have softened. It depends on how you like your mushrooms!
Top with a dill pickle spear! Serve with salad, coleslaw, grilled veggies, or sweet potato fries!