dinner Archives | Mama Harris' Kitchen

Lemon Pepper Tuna Pasta with White Wine Sauce, Capers and Dill

March 15, 2018 by MamaHarris 7 Comments

This recipe for Lemon pepper Tuna Pasta with White Wine Sauce, Capers and Dill is a sponsored post written by me on behalf of StarKist Tuna Creations®. The opinions and text are all mine. #TearEatGo

One of the things I miss the most about working outside of the home is going out for lunch. I enjoyed trying new restaurants and diners away from the routine ones near my home, new places that I otherwise may not have tried. It was always like a new adventure or discovery. I often came back from my lunch breaks feeling excited and full, with a new energy that comes with breaking up the monotony of the workday.

One of my favorite meals during those years was at little Italian restaurant that was family owned, and they served the most delectable food. When I eat out I tend to order food that I wouldn’t normally make at home. I like to try new dishes to inspire me, and this particular day I had ordered a meal consisting of chicken and pasta in an amazing white wine sauce with capers. It was perfectly seasoned, tangy and the flavors just melted so perfectly in my mouth. Although this meal was with pasta, it was also light and didn’t leave me feeling overly full or heavy. It was the perfect light lunch that left me feeling satisfied, and I returned to work daydreaming about that meal.

Now that my days are spent working from home, I have to make a conscious effort to take breaks and eat before I’m famished. It’s easy to fall into a routine where I get so focused on work until I’m starving, and then grab a muffin or chips to munch on. Instead, I try to be diligent and create meals that are quick and easy. Meals that will leave me satisfied and give me the fuel I need for the remainder of the day.

Prior to starting a food blog, I had been steadily losing weight for about a year. At the time, I was eating more lean proteins and incorporating more fresh vegetables into my meals, in addition to doing physical activity like working out or even daily walks. I’m trying to get back to those habit’s I built back then, as I’d actually lost quite a bit of weight and physically I felt so good. Tuna was one of my favorite things to add to snacks and meals for it’s nutritional value and how well it complements such a wide variety of foods and flavors.

That’s why I was so excited to find out about StarKist Tuna Creations, and all of the amazing flavors that are available. These little packets are full of protein, low on calories, and there’s no draining required. You can literally open a pouch and grab a fork for a flavorful protein break. They’re also so easy to create a quick meal with, and the different flavor options really are inspiring.

For this recipe I used the StarKist Tuna Creations Lemon Pepper Flavor, but there are also a line of StarKist Tuna BOLD Creations in the following flavors:

Thai Chili Style
Jalapeno
Sriracha
Hot Buffalo Style
Tapatio with Lime
with Rice and Beans in Hot Sauce

…and many other flavor varieties listed on the StarKist site. I chose Lemon Pepper because it’s one of my favorite seasonings to use, and I wanted to create a super quick recipe that I could make when I’m short on time. I also wanted something restaurant quality, reminiscent of that amazing meal I had at that Italian restaurant years ago, and this meal was definitely a winner.

Coming together in just under ten minutes, this is the perfect meal for lunch or even a light dinner. Boil some pasta while creating the white wine sauce, then mix it all in together at the end. I purposely made this meal “light” all around, as it has less seasonings than most of my recipes, and I used angel hair pasta for a more delicate touch.

I really loved how the tuna was already seasoned and I was able to just mix it in at the end before plating and serving. The day I first made this meal, it was a little later in the day and the kids had just come home from school. They saw what I was making and how heavenly that white wine sauce smelled, and demanded some for themselves –and loved it!

Tuna and pasta is synonymous with “convenience food”, but this meal satisfied my desire for that restaurant taste mid-day, without even having to leave my house. It truly is convenient as far as time spent, but so much better!

5.0 from 3 reviews

Lemon Pepper Tuna Pasta with White Wine Sauce, Capers and Dill

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Prep time

2 mins

Cook time

8 mins

Total time

10 mins

This lemon pepper tuna pasta is served with an aromatic white wine sauce, adding capers and dill. Perfect for a light lunch or dinner, this meal is ready in just under ten minutes!

Author: Mama Harris' Kitchen

Recipe type: Lunch / Dinner

Cuisine: American

Serves: 2 servings

Ingredients

1-2 servings angel hair pasta
2 tablespoons butter, divided
1 tablespoon chopped garlic
¼ cup dry white wine
⅓ cup chicken broth
juice of ½ a lemon
1 tablespoon capers
¼ teaspoon red pepper flakes
¼ cup water from cooked noodles
1 package StarKist Tuna Creations® Lemon Pepper
fresh dill (for garnish)
fresh Italian parsley (for garnish)
lemon wedge
fresh ground pepper

Instructions

Begin by filling a medium pot with water, adding salt and olive oil (optional), before bringing to a boil.
Add the angel hair pasta to the water, and allow to boil uncovered for until al dente (about 3-4 minutes)
While the pasta is boiling, melt 1 tablespoon of butter in a large pan over medium heat. Add the chopped garlic and saute until fragrant (about 1-2 minutes), then add the wine. Continue to simmer until the wine has reduced by half (about 3 minutes), stirring occasionally.
Add the chicken broth, lemon juice, capers and red pepper flakes, and continue to simmer until the capers and flakes have softened (about 2 minutes).
Add the water from the boiled noodles and another tablespoon of butter, stir until combined and the butter has melted, then remove from heat.
Scoop the pasta into the sauce, shaking off any excess moisture before adding to the pan, then stir in the contents of the StarKist Lemon Pepper Tuna Creations package.
Serve on a plate with lemon wedges, fresh chopped dill and some ground pepper. Garnish with addition dill and parsley.
Enjoy!

Nutrition Information

Serving size: 2 Calories: 401 Fat: 13.4 Saturated fat: 7.1 Trans fat: 0 Carbohydrates: 46.5 Sugar: 3.1 Sodium: 346 Fiber: 3 Protein: 35.2 Cholesterol: 47.5

Which StarKist flavor are you most eager to try?

Learn more about StarKist Tuna Creations pouches and their wide range of flavors, as well as additional recipe options at starkist.com.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

This is a sponsored post written by me on behalf of StarKist.

Easy Pork Loin Lettuce Wraps

June 27, 2017 by MamaHarris Leave a Comment

Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.

This summer I am all about the quick and easy meals for my family, like these Easy Pork Loin Lettuce Wraps. I’m loving colorful warmer weather recipes with a punch of flavor, but aren’t heavy or too time consuming. In the past week we’ve seen temperatures in the triple digits so it’s looking to be a HOT summer, and I surely don’t want to be cooking for hours in that kind of weather! These lettuce wraps are ready in under 30 minutes, can feed a big family or a handful of guests, and they’re lower carb! Sprinkled with different vegetables and a sweet and spicy flavor, they’re the perfect summertime dish – that’s real flavor, real fast.

I used Smithfield Applewood Bacon Pork Loin Filet for this recipe because I thought the bacon would taste almost candied with the sweet and spicy sauce I was making for these lettuce cups. When I was browsing the fresh meat section at my local Safeway to purchase this, there was also the Smithfield Roasted Garlic & Herb Pork Loin Filet and the Smithfield Steakhouse Mushroom Pork Loin Filet that would both taste just as good with these lettuce wraps. The pork loin filets come pre-seasoned and marinated so you’re already getting great flavor in a quick meal, no matter how you make it. These would also be perfect on the grill served with a quick salad and are great to have on hand when you’re in a pinch for a quick dinner, no matter what day of the week it is.

To help the pork cook a bit faster I cut it in half down the middle lengthwise and did a quick pan sear before roasting in the oven. This helped to shave some of the roasting time and gave the meat a beautiful color. Be sure to sear in an oven safe skillet so you can just pop it in the oven right after.

While the meat is roasting we sauté the veggies with that special sweet and spicy sauce. First the mushrooms so they can sweat it out, then adding the bell pepper, zucchini, green onions, garlic and ginger. What I love about this recipe is the flavor is in the actual food combined with the sauce, no additional salt or other spices are necessary!

After ten minutes in the oven the pork loin internal temperature should be brought to between 145-160 degrees. Once it is, remove it from the oven and let it sit for a few minutes before slicing. To slice use a sharp serrated knife and cut, then dice into bite sizes pieces. Add the pork loin plus the bacon to the pan with the veggies and mix it all together.

The sauce is spicy yet sweet and it’s used throughout the cooking process. Spoon the filling into the lettuce leaves and drizzle a little more sauce, topping with cilantro and a squeeze of lime. These are incredible and such a great choice for dinner during these warmer weather months. I love that the meal is complete in just under 30 minutes, more time to enjoy the beautiful sunshine or hot summer evenings!

Easy Pork Loin Lettuce Wraps

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

These easy pork loin lettuce wraps include a sweet and spicy sauce and BACON! A quick sear of the meat on the stove helps them come together in a snap!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: Fusion

Ingredients

For the sauce

2 tablespoons sweet chili sauce
2 tablespoons low sodium soy sauce
1½ tablespoon sriracha sauce
1 tablespoon hoisin
2 teaspoons grapeseed oil
1½ teaspoon sesame oil

For the filling

2 tablespoons grapeseed oil
Smithfield Applewood Bacon Pork Loin Filet
8 oz baby bella mushrooms, diced
1 medium orange bell pepper, stem and seeds removed, diced
½ medium zucchini, diced
3 green onions, chopped with whites and greens separated
2 cloves garlic, chopped
1 tablespoon ginger, grated
1 head butter lettuce
2 limes
cilantro

Instructions

Begin by combining all the ingredients for the sauce together. Stir it all together until it's well combined, then set aside. You'll be using this sauce throughout the cooking process.
Heat 1 tablespoon of the grapeseed oil over medium heat in a larger skillet that's oven safe. Preheat your oven to 425 degrees.
Remove the Smithfield Applewood Bacon Pork Loin Filet from the packaging. Cut the pork loin filet in half lengthwise, then add it to the pan when the oil has warmed completely. Spoon about 3-4 tablespoons of the sauce over the pork loin.
Sear the meat on each side (about 8 minutes total), adjusting the bacon toppings as needed.
Once the pork has been seared on all sides, pile all the bacon crumbles back on top and put it in the preheated oven setting the timer for 10 minutes.
While the pork is cooking in the oven, in another skillet add the other 1 tablespoon of grapeseed oil and warm it over medium/low heat. Add the mushrooms.
Sauté the mushrooms until they begin to soften and sweat. Give them a little stir, and then add in the orange bell pepper and zucchini. Continue to sauté, adding the white and green parts of the green onions, the garlic and the ginger. Spoon in another 2-3 tablespoons of the sauce and stir it all together.
Remove the pork loin from the oven and insert a meat thermometer to be sure the internal temperature is between 145-160 degrees. If so, allow the meat to sit for another three minutes.
Once the meat has cooled sufficiently, begin to cut into slices, then dice it into small pieces.
Add the diced pork and the cooked bacon crumbles to the pan with the sautéed vegetables. Spoon in another 1-2 tablespoons of sauce.
Carefully scoop the filling into the butter lettuce leaves. Top with cilantro and a few squeezes of lime. Serve with the remaining sauce.

Nutrition Information

Serving size: 1-2 Lettuce Wraps

Do you love a challenge?

Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “What Can You Do With 30?” meal and tip contest. For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
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Beef Fajita Brown Rice Bowls

May 20, 2017 by MamaHarris Leave a Comment

Special thanks to Sprouts Farmers Market for sponsoring this delicious recipe for Beef Fajita Brown Rice Bowls, it’s absolutely perfect for the warmer weather months!

The weather is getting warmer y’all, and that’s the time of year that being tied to a stove or oven is probably the last thing you want to do. Of course, you and/or your family still need to eat, so simple meals are a must! I know my family really enjoys bowls year round, but especially in the summer. A few leftovers thrown together with some fresh seasonal produce and you have got some serious magic on your hands.

I recently took a trip to my local Sprouts Farmers Market and picked up some great items like fresh Pico de Gallo and their Sprouts Brand Hatch Chili Guacamole. I also grabbed lots of fresh produce, some tortillas to make little strips with and some fresh beef from the meat department that I knew would be just perfect for fajitas. Not just regular fajitas though, this was for the fajita brown rice bowls I’d been dreaming up for these warm weather months.

With a quick and simple marinade in olive oil, lime juice, minced garlic and a handful of seasonings this meat is tender, juicy and flavorful. I love that the varieties of Sprouts beef is always fresh and never frozen, producing tender and juicy fajitas with tons of flavor. After cutting the steak into bite sized pieces, a quick soak in the marinade while the veggies are being cut is all that this recipe needs.

While the meat is sitting in a bowl after being mixed, chop up the veggies, then begin to saute in a large pan until softened.

Once the veggies are done, remove them from the pan and set aside, then cook the meat in the pan. Once meat has browned, add the cooked veggies back and mix them together before serving. Bonus if the pan is still sizzling when it’s served!

What I love about these fajita bowls is that they utilize leftovers too. Have some corn on the cobb left over from the recent cookout? Slice it off the cobb and add it to this bowl! Brown rice left in the fridge from dinner the other night? Add it in! It’s a quick way to get some food on the table, and oh so delicious!

Add the prepared brown rice and roasted corn to the bowl with the fajita meat and veggies. Top with guacamole, pico de gallo and sour cream. Add a few lime wedges on the side and you’re set. If you really want to get fancy add some freshly made tortilla strips and a creamy cilantro dressing and garnish with additional cilantro. Impressive!

Beef Fajita Brown Rice Bowls

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Turn traditional fajitas into something special with these beef fajita brown rice bowls. Fajita meat done in under 15 minutes, be ready to feast in a flash!

Author: Mama Harris' Kitchen

Recipe type: Dinner

Cuisine: Mexican

Serves: 6 servings

Ingredients

For the Fajita Meat

1.5 lb. Sprouts Boneless Beef Round London Broil
¼ cup Sprouts Brand Extra Virgin Olive Oil
Juice of 1 lime
1 Tbsp. minced garlic
1 tsp. ancho chili powder
1 tsp. red pepper flakes
½ tsp. cumin
½ tsp. smoked paprika
½ tsp. salt
½ tsp. ground black pepper
½ tsp. dry oregano
¼ tsp. ground cayenne pepper
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium red onion, cut into strips
2 Tbsp. Sprouts Brand Extra Virgin Olive Oil

For the Beef Fajita Brown Rice Bowls

Prepared Fajita Meat
3 cups prepared brown rice
3 cups prepared roasted corn kernels
¾ cup sour cream
Sprouts Brand Hatch Chili Guacamole
Sprouts Brand Pico de Gallo
2 cups tortilla strips (optional)
½ cup creamy cilantro dressing (optional)
2-3 limes, cut into wedges for garnish
Cilantro sprigs, for garnish

Instructions

Begin by preparing the fajita meat and veggies. Cut the steak up into strips, about two inches in length.
In a medium bowl, combine the extra virgin olive oil, lime juice, minced garlic, chili powder, red pepper flakes, cumin, smoked paprika, salt and pepper, oregano and cayenne pepper. Mix together to create a saucy paste.
Add the beef strips to the saucy paste and toss to make sure it’s all coated.
While the beef sits, prepare the peppers and onion by cutting them into strips. Heat a larger frying pan with the remaining two tablespoons of oil and sauté the peppers and onions over medium heat until softened (about three to five minutes).
Remove the peppers and onions from the pan and place in a bowl, set aside. Without cleaning out the pan, add the steak meat and sauce to the pan and cook over medium heat until meat is browned (about three to five minutes).
Without lowering the heat, add the peppers and onions back to the pan. Stir until well combined and cook for about a minute more before removing from heat.
To serve in fajita bowls, add about a ½ cup of rice and ½ cup of roasted corn kernels to bowl before adding fajita meat.
Top with sour cream, guacamole, pico de gallo. You can also add a bit of tortilla strips for a crunch and some creamy cilantro dressing.
Serve with limes and garnish with cilantro. Serves 6.

Nutrition Information

Serving size: 1 Beef Fajita Brown Rice Bowl

What are some of your favorite warmer weather meals?

You can find more beef recipe inspiration from Sprouts Farmer’s Market, or for more fresh recipes check out the Sprouts Brand Website.

Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)

Grilled Blackened Salmon with Creamy Cucumber Dill Sauce

May 15, 2017 by MamaHarris 45 Comments

Special thanks to Hamilton Beach for sponsoring this recipe for Grilled Blackened Salmon with Creamy Cucumber Dill Sauce and the opportunity for one lucky winner to receive a Hamilton Beach Indoor Searing Grill!

One of my favorite things about living in California is the weather. In other parts of the country grilling season is only during a few short months in the summer, but here it’s practically year round. Sure it might rain a little, but that’s nothing compared to the frigid snowy weather my husband grew up with in the Midwest. Fortunate we may be with all of that sunshine, sometimes in the summer months it can be too hot. So hot, in fact, that I much prefer staying inside with the oven on and the air conditioning blasting rather than outside in the heat over a hot grill.

Since our outdoor grill is charcoal only, it takes a while to heat up and then you’re over that direct flame getting it going. I love food fresh off the grill but I don’t always love fire in my face when it’s already 110+ outside!

This would explain why I was so thrilled to find the Hamilton Beach Indoor Searing Grill! It’s not like your typical indoor grill with the plates on top and bottom. It’s hooded design helps to keep flavor in to give your food that authentic, outdoor grill taste. It’s literally like a little mini outdoor grill, but you can use it indoors and it heats up in a snap with a high-heat searing temperature that locks in juices and flavor. This gives your meats better taste, texture and appearance.

Be sure to scroll to the end of this post to enter to win a Hamilton Beach Indoor Searing Grill of your own!

Now, even though I did call it little you can actually fit a great deal of food on this. I also love that the grill pan, the cover, and the removable tray can all be put in the dishwasher for quick clean up. Nothing beats kitchen items that make our life easier, right?

I wanted to try out some great recipes for Spring and Summer on this grill, and thought something lighter would do do the trick. I adore salmon, but so many of the recipes I see for it add brown sugar or honey for a sweeter taste. I prefer my salmon savory, so I created this recipe for a traditional blackened salmon that packs a bit of a punch in the flavor department. There’s a nice little kick without it being too overpowering or spicy, and it isn’t too salty either.

This recipe would go great with simple rice and some roasted vegetables. I served it with a salad made of grilled summer vegetables and it was the perfect light meal for summertime eating. (You can get the recipe for the Grilled Pineapple Asparagus Salad HERE.) I didn’t turn the grill up to full heat for searing because this is fish, but I liked that you can control the temperature based on what’s being cooked. The fish is easily cooked by patting it with the seasoning and letting it sit for a bit, then cooking for just a few minutes each side on the heated grill.

When grilling salmon, I prefer to keep the skin on. Place it on the grill skin side down first, then when you flip you can either just peel the cooked skin off, or leave it on. I kept it on because it helps to maintain the shape and there’s so many extra nutrients in the skin. For those that don’t eat the skin, salmon is flaky enough when cooked that you can also eat around it. It’s all just preference!

Once you flip the salmon, press it into the grill just a bit to get a little bit of a sear, then close the hood again for a few more minutes. This keeps the heat in so the entire fish cooks, not just the side closest to the grill.

The fish came out perfect, the skin was blackened and slightly crisp, while still tender and juicy inside. Next time I might even cut up the blackened salmon and put it in the salad instead of serving it on the side.

The creamy cucumber dill sauce paired so well with the fish. The creamy, cool flavor paired so well with that bit of heat from the blackened seasoning. I love to balance out flavors in this way, but if you really love blackened salmon you can skip the sauce. This is also a great mild sauce to serve with savory foods and fish, it really does complement the flavors.

4.8 from 13 reviews

Grilled Blackened Salmon with Creamy Cucumber Dill Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Blackened Salmon seasoned to perfection then prepared on the grill is served with a dollop of creamy cucumber dill sauce to balance the flavors. Delightful!

Author: Mama Harris' Kitchen

Recipe type: Seafood

Cuisine: Cajun

Serves: 4 servings

Ingredients

Grilled Blackened Salmon Ingredients

1 lb salmon fillets
3 tablespoons melted butter
1 tablespoon lemon pepper
1 teaspoon seasoned salt
1½ tablespoon smoked paprika
1 teaspoon cayenne pepper
¾ teaspoon onion salt
½ teaspoon dry basil
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dry oregano
¼ teaspoon ancho chili powder
olive oil cooking spray
fresh dill sprigs (optional)
lemon wedges

Creamy Cucumber Dill Sauce Ingredients

½ medium cucumber, seeds removed and finely diced
¼ cup sour cream
¼ cup mayonnaise
2 teaspoons dry dill
1 teaspoon minced garlic
juice of ½ lemon
salt and pepper

Instructions

Brush the melted butter over the salmon fillets, then lightly season with lemon pepper and seasoned salt.
Combine the paprika, cayenne pepper, onion salt, basil, white pepper, black pepper, oregano and chili powder in a small bowl, then rub the seasoning onto the skinless side of the salmon. Sprinkle lightly over the sides and the bottom where the skin is.
Refrigerate for about an hour.
While the salmon chills, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt and pepper. I used an immersion blender, but you can also just mix by hand if you get the cucumber chopped finely enough.
Once combined, chill in the refrigerator until ready to serve.
Heat the grill to 350 degrees. Brush or spray with a light coating of olive oil.
Once ready, place the salmon on the grill skin side down. Close the lid and allow to cook for 5 minutes. Flip the salmon to the other side and cook another 5 minutes.
Once internal temperature reaches 145 degrees and skin is cooked remove from heat.
Serve with creamy cucumber dill sauce, a sprig of dill and lemon wedges.
Enjoy!

Notes

Note: Cooking and prep time does not include the one hour rest time after salmon is seasoned.

Nutrition Information

Serving size: ½ salmon fillet

Here’s how to enter:

Prize: One (1) Hamilton Beach Indoor Searing Grill.

Giveaway runs through the evening of ~~June 4th~~ June 13th (extended!).

Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.

Enter using the rafflecopter form below. You can sign into the form with Facebook, or you can use your name and email address. Good luck!

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Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

October 17, 2016 by MamaHarris 9 Comments

I love to recreate recipes that are childhood favorites. Most of the kids I know love chicken strips (or nuggets) and fries. It’s inevitable! When I was a kid it was also a favorite for me, and I actually know grown adults who will just order chicken strips and fries at every new restaurant they go to. It’s just one of those meals that’s easy and comforting, so I decided to spruce it up a bit! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my honey mustard crispy chicken wrap recipe that I’m serving with sweet potato fries.

The main ingredient for this recipe is the chicken strips. They had to be tasty and juicy, with breading that’s anything but soggy. Since today’s New Comfort Food is all about fresh and locally grown ingredients and healthier techniques, I’ll be baking the chicken strips and adding tons of color to this meal by putting the chicken in a wrap with fresh veggies and a homemade honey mustard sauce. I was inspired by Foster Farms’ Never Fried Chicken Sandwich that uses baked and breaded chicken, served with a delicious kick and lots of colorful veggies. It’s sort of everything I would want in a sandwich, since colorful meals make me ridiculously giddy.

I also used Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. It’s a premium ingredient that I not only feel great about eating but also feel great feeding to my family. Foster Farms Simply Raised line of chicken products are locally grown right here on the West Coast with no antibiotics ever and are 100% vegetarian fed. This chicken is a great start to all of your New Comfort Food meals!

The key to a good baked and breaded chicken is to toast your bread crumbs. I prefer using Panko bread crumbs because they’re naturally crispier and they provide such a great texture. Season up the buttermilk and let the chicken soak up all of that goodness, then roll it around in some toasted Panko crumbs and sprinkle with some crushed almonds. The result is a tasty, juicy chicken strip that’s crunchy and golden – the perfect star for my colorful wrap!

To me, comfort food first and foremost has to taste good. Seasoned to perfection, melt in your mouth flavor, and visually appealing – that’s what comfort food is all about. This crispy chicken wrap takes a traditional go-to meal of chicken strips and fries to another level by literally wrapping it up in colorful veggies and using a delicious alternative for traditional fries. The sweet potato fries are also baked, instead of fried, and they naturally have such a wonderful flavor. That bit of sweetness is really brought out by using grapeseed oil with a touch of olive oil to bake the fries at a higher heat, and they’re just lightly seasoned with some of my favorite flavors. The honey mustard sauce finishes it all off with a perfectly sweet flavor and a crisp tang that just balances it all so well. The finished product is colorful and tasty, and I feel fabulous feeding my family a meal like this for lunch or even a light dinner. That’s what The New Comfort Food is about to me!

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Directions:

Begin by making the chicken strips. Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray. Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you’re going to need it for the chicken too! In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil. Mix the ingredients, then place the chicken in the dish, making sure it’s completely covered in the seasoned buttermilk. Allow it to sit for about 15 minutes or so, then it’s time to begin!

Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.

Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.

While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.

Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries. Add them to a dish and drizzle with grapeseed oil and a bit of olive oil. Mix them up so the oil is over all of the fries, then season them up.

Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed. Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.

While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato. Top with 1-2 chicken strips.

Add a bit of carrots, then drizzle with the honey mustard sauce.

Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.

Enjoy!

Honey Mustard Crispy Chicken Wrap with Sweet Potato Fries

Fresh ingredients, colorful veggies, easy recipe! Honey Mustard Baked Crispy Chicken Wrap with Baked Sweet Potato Fries are my kind of New Comfort Food.

Ingredients

Ingredients for Crispy Baked Chicken Strips:

1 1/2 cups lowfat buttermilk
2 tablespoons flour
1 tablespoon Dijon mustard
1 1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
2 cups toasted panko bread crumbs
1/2 cup chopped almonds
olive oil spray

Ingredients for Honey Mustard Dressing:

1/2 cup fat free mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash of salt

Ingredients for Sweet Potato Fries:

2 large sweet potatoes, peeled and cut into fry shapes
3 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
1 tablespoon pink Himalayan sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Ingredients for Honey Mustard Crispy Chicken Wrap:

1 Sun-Dried Tomato flavored wrap
2-3 butter lettuce leaves
2 tomato slices, halved
1-2 crispy chicken strips (recipe above)
1/4 cup carrot strips
2-3 tablespoons honey mustard sauce (recipe above)

Instructions

Begin by making the chicken strips.
Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray.
Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you're going to need it for the chicken too!
In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil.
Mix the ingredients, then place the chicken in the dish, making sure it's completely covered in the seasoned buttermilk.
Allow it to sit for about 15 minutes or so, then it's time to begin!
Take each strip out of the buttermilk and coat it on the pan in the Panko bread crumbs.
Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.
While the chicken is baking, combine all of the ingredients for the honey mustard sauce in a bowl. Stir well until smooth and refrigerate until ready to use.
Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries.
Add them to a dish and drizzle with grapeseed oil and a bit of olive oil.
Mix them up so the oil is over all of the fries, then season them up.
Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed.
Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.
While the fries are baking, start preparing each wrap by laying out the tortilla wrap and add the lettuce and tomato.
Top with 1-2 chicken strips.
Add a bit of carrots, then drizzle with the honey mustard sauce.
Roll it up, cut it in half, then serve with the sweet potato fries and honey mustard sauce.
Enjoy!

https://mamaharriskitchen.com/2016/10/honey-mustard-crispy-chicken-wrap-sweet-potato-fries/

Do you have a favorite meal from childhood that you’ve spruced up?

This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

September 14, 2016 by MamaHarris 12 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBias

It’s the most wonderful time of the year – I know that sounds like a holidays song but I’m referring to Fall! Yes, my favorite season is upon is, and although the weather in Northern California hasn’t fully reflected the season change, I’m seeing it just a little more every day. Nights are getting darker a little earlier, we’ve already had our first school cold, and Fall flavors are abound. This is the time of year that I’m the most inspired, and I have a mini arsenal of recipe ideas prepared for my favorite season. First up, this crunchy broccoli-apple salad topped with a creamy raspberry poppy seed dressing and little Ocean Spray® Craisins® Dried Cranberries jewels scattered on top. It’s still a nice, light salad for the warmer weather but also has some great Fall flavors like apples, pecans, cranberries and broccoli! Perfect for this little time of transition between seasons.

I love using Craisins® Dried Cranberries in my favorite recipes because of their taste, texture and color – it’s the “zing” that makes them unique! One of my favorite snacks is some simple yogurt topped with granola and dried cranberries, and you already know that I love to include them in my baking. But a truly simple way to enjoy these tasty little gems is by sprinkling them on top of your favorite salads. They always add a touch of color and texture, not to mention the juicy flavor.

For this crunchy broccoli-apple salad I decided to take a bit of a different turn. I mixed up some romaine lettuce with broccoli florets, topped with one of my favorite apples – Pink Lady, then sprinkled a bit of corn, carrots, blue cheese and pecans. A nice crunchy salad with some sweetness and bite, the perfect compliment to dried cranberries. I wanted to keep the sweet taste going, so I mixed up a quick creamy yogurt based dressing with raspberries, lemon, and poppy seeds. I’m hooked!

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Directions:

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.

Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.

Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.

Add the chopped romaine and broccoli to a large serving dish.

Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.

Sprinkle with corn.

Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.

Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

This crunchy broccoli-apple salad is still light enough for summer with the creamy raspberry poppy seed dressing, with plenty of fall flavors!

Ingredients

Creamy Raspberry Poppy Seed Dressing Ingredients:

3/4 cup lowfat Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon salt
1/3 cup fresh raspberries
1 tablespoon poppy seeds

Crunchy Broccoli-Apple Salad Ingredients:

2 cups chopped romaine lettuce
1 head of broccoli, florets cut
1 Pink Lady Apple, cut into thin wedges
juice of 1/2 a lemon
1/4 cup carrot strips
3 tablespoons corn
1/4 cup chopped pecans
1/4 cup blue cheese crumbles
3 tablespoons Craisins® Dried Cranberries

Instructions

Begin by preparing the creamy raspberry poppy seed dressing. Using a standard blender or a hand immersion blender, combine the Greek yogurt, honey , lemon juice, lemon zest and salt and blend until it thins out just a bit.
Slowly add in the raspberries, ensuring they are blended well and the dressing remains smooth and creamy.
Once smooth, carefully stir in the poppy seeds and stir with a spoon or a small whisk. Refrigerate until ready to use.
Add the chopped romaine and broccoli to a large serving dish.
Once the apples are cut into thin wedges, soak them in the lemon juice to prevent from browning. Add the apples and carrots to the salad.
Sprinkle with corn.
Top with pecans, blue cheese crumbles and Craisins® Dried Cranberries.
Pour the creamy raspberry poppy seed dressing over the salad and enjoy!

https://mamaharriskitchen.com/2016/09/crunchy-broccoli-apple-salad-with-creamy-raspberry-poppy-seed-dressing/

What’s your favorite thing to add dried cranberries to?

Although Ocean Spray® Craisins® Dried Cranberries are no longer available at Sam’s Club locations, they are still available at a number of retailers! I picked up a bag at Walmart – they’re at a rollback price of $4.98 for a 24 oz bag! Click Here to find more great ideas, recipes and a store near you!

Sheet Pan Dinner: Chicken, Asparagus, Mushroom and Tomatoes

September 6, 2016 by MamaHarris 19 Comments

Today we’re going to chat about some good ol’ comfort foods. These are the meals you might have grown up with that make you feel good inside. These might be recipes you grew up eating or even things you make that just make you feel warm inside. Recently my husband and I attended an event in San Francisco that celebrated the New Comfort Food and discussed how comfort foods have changed and evolved over the years. It was a fascinating look into culinary trends and I found myself nodding in agreement based on my own tastes and preferences and what I see in search results for people that find their way to my recipes. This conversational lunch was hosted by Foster Farms, and I’ll be sharing the details on that lunch and what I learned. For this sponsored post I’ll be using the Foster Farms Simply Raised boneless skinless chicken thigh fillets for my Sheet Pan Dinner with Chicken, Asparagus, Mushroom and Tomatoes recipe.

So, what does comfort food mean to you? For me, it’s food that brings me great memories like my mom’s chile relleno casserole or my dad’s many different soups. It might even be a simple memory like how every time I would go to my aunt’s house, I would always go straight to her kitchen table to eat a bowl full of strawberries that were freshly picked locally so they were huge and deliciously sweet. Or how my mom and I would always enjoy half an avocado to ourselves in the kitchen with a spoon, happily devouring it. Of course, it may not just be childhood memories. My husband’s grandmother would make a delicious cherry cobbler and my mother-in-law makes a great potato salad that I covet.

I have created my own dishes that have become my own family’s comfort food. For instance, my oldest son spent a lot of his summer in Southern California and he was so homesick for my food. My husband travels sometimes for work and on one of his most recent trips he was having trouble finding restaurants that serve meals similar to mine. So, to me, comfort food feels like home. Comfort food is love too, it’s food that’s made by loved ones for loved ones. Often times through our lives we experience hard times, and making a meal we grew up eating can just make us feel better. This is evident in my comment section for some of my most popular recipes, like my chicken pot pie or my 7-Up cake. Folks want to recreate those warm and safe feelings.

My traditional views of comfort food usually involve cheese, carbs, creaminess – and tend to be heavy and filling. This would be dishes that have a lot of noodles, like chicken noodle soup, or even a good pan-full of homemade macaroni and cheese or some mashed potatoes and gravy. For me though, I also like to incorporate fresh ingredients and seasonal vegetables as well as locally sourced ingredients. This is what makes the new comfort food. I enjoy knowing where my food has come from so I love to go to the Farmer’s Markets or regional grocery stores that get their produce locally. As my kids have gotten older and my family has grown, I’ve tried to incorporate healthier options into their meals. Lots of colorful, fresh ingredients are important to me, and I like a lot of flavor.

This is all in line with how comfort food has evolved. The New Comfort Food has evolved from those traditionally heavy and rich foods to a more healthy, mindful way of eating. The feel-good meats of today feature local, fresh and premium quality ingredients that are produced with no antibiotics ever. Comfort food is now an everyday occasion instead of an indulgence. Foster Farms has seen that preferences and tastes of the consumer are changing, which is why they now offer Simply Raised chicken. Foster Farms Simply Raised is locally grown right here on the West Coast with no antibiotics ever, and is 100% vegetarian fed. Their meats are a premium ingredient that you can feel great about feeding your family and are the perfect base for your New Comfort Food meals.

For this San Francisco event, lunch was prepared by Chef Dean Rucker who specializes in West Coast cuisine with fresh ingredients. Many of the recipes prepared that day can be found on the Foster Farms New Comfort Food page, along with many other creative and beautiful recipe ideas. I have to say that my favorites for the day were definitely the Chicken and Mushroom Risotto with Swiss Chard and the Roasted Apple Chicken Salad with Hazelnuts. The flavors and texture on both dishes was exceptional without trying too hard, and both dishes were filling and light at the same time. My kind of meals!

Between all of the delicious food that was served and everything we’d discussed, I was so inspired that I wanted to share my own version of the New Comfort Food using Foster Farms Simply Raised chicken. I have this delicious spice blend rub that I came up with and love to use on meats. I instantly knew I had to use that on some boneless skinless chicken thigh fillets. This recipe is fairly easy, as I just trim any fat off the chicken and brush it lightly with some extra virgin olive oil and then rub with the spice blend. I then cover and bake it, removing the cover about halfway through. It’s always moist and delicious with a great kick of flavor from the spices. To offset the bit of heat from the spices I like to serve it with a creamy garlic lemon sauce over rice. This will have your taste buds dancing, but instead of making the sauce with heavy cream I use fat free half & half and then serve over brown rice.

I was able to turn this into a sheet pan dinner by using a large baking sheet and lining it with parchment paper. Then I put fresh seasonal vegetables on one side and the chicken on the other. This makes for a great weeknight dinner with minimal cleanup! Since asparagus takes a bit longer to cook than mushrooms and tomatoes, I just added them first and then added the mushrooms and tomatoes halfway through.

This meal definitely has all of the makings of a hearty comfort food meal, but with a few changes like brown rice, fat free half & half and lots of brightly colored seasonal veggies, it turns into a lighter meal that’s not as heavy.

Ingredients for Seasoned Chicken Thighs:

1/4 cup extra virgin olive oil
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon ground cayenne pepper
1 1/2 – 2 lb Foster Farms Simply Raised Boneless Skinless Chicken Thigh Fillets

Ingredients for Oven Roasted Asparagus, Mushrooms and Tomatoes:

1 lb asparagus, ends broken off, then cut into half
3 oz baby bella sliced mushrooms
1/2 pint grape tomatoes, halved
2-3 tablespoons extra virgin olive oil
salt and pepper

Ingredients for Creamy Garlic Lemon Sauce:

2 tablespoons butter
2 tablespoons flour
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3/4 cup low sodium chicken broth
1 cup fat free Half & Half
1/4 cup Parmesan cheese
1/2 tablespoon dried basil
zest + juice of one medium lemon
salt and pepper

Directions:

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes.

While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes.

While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat.

Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal.

Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce. Enjoy!

Sheet Pan Dinner: Chicken, Asparagus, Mushroom and Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Sheet Pan Dinner: Chicken, Asparagus, Mushroom and Tomatoes

Sheet Pan Dinner with Chicken, Asparagus, Mushroom, Tomatoes, brown rice and skinnier creamy garlic lemon sauce shows how The New Comfort Food has evolved!

Ingredients

Ingredients for Seasoned Chicken Thighs:

1/4 cup extra virgin olive oil
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon ground cayenne pepper
1 1/2 - 2 lb Foster Farms Simply Raised Boneless Skinless Chicken Thigh Fillets

Ingredients for Oven Roasted Asparagus, Mushrooms and Tomatoes:

1 lb asparagus, ends broken off, then cut into half
3 oz baby bella sliced mushrooms
1/2 pint grape tomatoes, halved
2-3 tablespoons extra virgin olive oil
salt and pepper

Ingredients for Creamy Garlic Lemon Sauce:

2 tablespoons butter
2 tablespoons flour
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3/4 cup low sodium chicken broth
1 cup fat free Half & Half
1/4 cup Parmesan cheese
1/2 tablespoon dried basil
zest + juice of one medium lemon
salt and pepper

Instructions

Begin by combining all the seasonings for the chicken spice rub.
Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed.
Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet.
Cover with aluminum foil and bake for 12-15 minutes.
While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper.
Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes.
While the chicken is baking, melt the butter for the sauce in a medium saucepan.
Once melted, slowly whisk in the flour.
Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth.
Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit.
Remove from heat.
Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal.
Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.
Enjoy!

https://mamaharriskitchen.com/2016/09/sheet-pan-dinner-chicken-asparagus-mushroom-tomatoes/

What’s your favorite comfort food?

This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.

Savory Crepes with Turkey, Mushroom and Swiss Cheese

July 18, 2016 by MamaHarris 30 Comments

Have you ever tried savory crepes?

I’ve loved crepes since I was a little girl. Absolute LOVE. My mom would make them occasionally for a weekend breakfast and I remember how fickle they could be. She would fuss with the temperature and the first few crepes were duds until she got it just right. Once they were made, she’d fill them with cream cheese, cherry pie filling, and top them with powdered sugar. They were a mouthful of magic that I just couldn’t get enough of!

Recently my daughter RiRi started working part time over the summer at the cutest little dessert and tea shop, and they serve crepes! Their crepes are filled with fruit and nutella, then topped with ice cream (so amazing), but they also used to have savory crepes on their menu. I had never had a savory crepe before, and they’ve bee discontinued at her work, so I decided to try my hand making some of my own. We had a small turkey in our freezer so I decided to cook it up then use some of the meat to fill the crepes. Sounds like a plan, right?

These would be great in the Winter months to use up some of the holiday leftover meats, as well as in the summer months when you don’t want a super heavy meal. They’re quite tasty and even Mr. Harris was happily surprised by them, and he was very unenthusiastic about the idea of savory crepes. Being that I’m a huge mushroom fan, I added some and paired it with turkey and Swiss cheese. If you have chicken on hand, or even pork, that would be an excellent option as well. Don’t like mushrooms? You can add something else! The crepes are super tasty and I found myself filling them with any and all leftovers I had on hand.

I just love how the seasonings and herbs show up in the crepes, it adds an interesting element. We will be putting these into our constantly revolving cooking repertoire, how about you?

Ingredients:

3 large eggs
1 cup all purpose flour
2/3 cup milk
2/3 cup water
3 tablespoons melted butter
1 tablespoon chopped fresh parsley
1/4 teaspoon dry basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
zest of one lemon
butter for coating pan
Swiss cheese
1 carton sliced mushrooms, sauteed in salt pepper and evoo
1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
chopped parsley for garnish

Directions:

Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.

Whisk the ingredients until well blended, then add the lemon zest and mix until combined.

Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.

Once the majority of the crepe isn’t runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it’s easy!

After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe.

Saute the mushrooms and heat up the turkey in order to prepare the crepes.

Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.

Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.

Enjoy!

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Bursting with herbs and spices, stuffed full with sauteed mushrooms, Swiss cheese and shredded turkey - these savory crepes are excellent any time of year!

Ingredients

3 large eggs
1 cup all purpose flour
2/3 cup milk
2/3 cup water
3 tablespoons melted butter
1 tablespoon chopped fresh parsley
1/4 teaspoon dry basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
zest of one lemon
butter for coating pan
Swiss cheese
1 carton sliced mushrooms, sauteed in salt pepper and evoo
1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
chopped parsley for garnish

Instructions

Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
Once the majority of the crepe isn't runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it's easy!
After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe. The process moves pretty quickly, so be prepared!
Saute the mushrooms and heat up the turkey in order to prepare the crepes.
Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
Enjoy!

https://mamaharriskitchen.com/2016/07/savory-crepes-turkey-mushroom-swiss/

Do you prefer sweet or savory crepes?

Sweet & Savory Drumsticks

June 6, 2016 by MamaHarris 15 Comments

This time of year is a great one to stock up on great sales offered at grocery stores. Between Memorial Day, 4th of July and grilling season, it’s a great time to buy up some chicken. I love to get the picnic packs that have a combination of drumsticks and thighs, and right now they’re always available at a great price.

However, I don’t always want to grill. We have a great barbecue grill, but it’s a charcoal grill which means it takes some planning to get started. We also live in an are where the average summer temperature is over 100 degrees, and well.. I like to stay cool.

With all of this in mind, I created a delicious and simple recipe for those great priced chicken drumsticks without having to go in the heat to grill or turn on the oven. All you need is a good cast iron skillet, preferably one that’s been broken in and is seasoned because the sauce is a bit sticky. if you need one, look here (affiliate link). The cast iron skillet works well at a high heat and distributes the heat very well, which is necessary for this sweet and savory chicken that’s made right there in the pan on top of the stove. It’s great for a quick meal, served with some simple white rice and an easy seasonal salad. This is a great dinner, or even a lunch! And because there’s no skin to crisp, it tasted just as good reheated for the next day.

Sweet & Savory Drumsticks Ingredients:

8 drumsticks, skin peeled off
salt and pepper
1/4 cup soy sauce
1/4 cup light brown sugar
3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dry ground mustard
1 teaspoon dry ground ginger
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 green onions, sliced thinly

Directions:

If needed, peel the skin off of fresh drumsticks. I find that using a paper towel to better grasp the skin helps make the process much faster. Season all sides of the chicken lightly with salt and pepper.
Using a cast iron skillet over medium heat, add the soy sauce, brown sugar, honey, mustard, sherry, lemon juice, vinegar, dry mustard and ginger, red pepper flakes and minced garlic.

Whisk ingredients together and bring the mixture to a low boil.

Add the seasoned drumsticks and let them simmer in the sauce. Cover the pan and flip the chicken to the other side after about 15 minutes.

Once both sides have browned, turn the heat up and remove the cover. Flip the chicken every few minutes until the sauce has thicken.

Remove from heat and sprinkle with the chopped green onions.

Serve with some white rice and a seasonal salad for an easy and delicious meal. Enjoy!

Sweet & Savory Drumsticks

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 drumsticks

Sweet & Savory Drumsticks

Sweet and savory drumsticks made easy in a cast iron skillet on the stove top! Perfect for warm weather cooking and great with rice and a quick salad.

Ingredients

8 drumsticks, skin peeled off
salt and pepper
1/4 cup soy sauce
1/4 cup light brown sugar
3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dry ground mustard
1 teaspoon dry ground ginger
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 green onions, sliced thinly

Instructions

If needed, peel the skin off of fresh drumsticks. I find that using a paper towel to better grasp the skin helps make the process much faster. Season all sides of the chicken lightly with salt and pepper.
Using a cast iron skillet over medium heat, add the soy sauce, brown sugar, honey, mustard, sherry, lemon juice, vinegar, dry mustard and ginger, red pepper flakes and minced garlic.
Whisk ingredients together and bring the mixture to a low boil.
Add the seasoned drumsticks and let them simmer in the sauce. Cover the pan and flip the chicken to the other side after about 15 minutes.
Once both sides have browned, turn the heat up and remove the cover. Flip the chicken every few minutes until the sauce has thicken.
Remove from heat and sprinkle with the chopped green onions.
Serve with some white rice and a seasonal salad for an easy and delicious meal. Enjoy!

https://mamaharriskitchen.com/2016/06/sweet-savory-drumsticks/

Do you prefer grilling or quick and easy recipes made indoors?

Quick & Easy Chicken Teriyaki Bowl

May 24, 2016 by MamaHarris 15 Comments

When I first started my little corner on the internet almost 4 years ago, I often shared easy dinners for families. To this date, a few of those are still the recipes that are heavily visited on this site. It’s no wonder, no matter how many meals I make or how many recipes I’ve added to my arsenal, sometimes I’m still clueless of what to make for dinner.

Even folks that don’t cook at home have a hard time choosing where to eat dinner at, so of course figuring out what to make is always going to be a never-ending question.

Luckily I do have a few recipes of my own that I keep in rotation when I’m short on time. Recipes like my pan-fried tilapia, my baked boneless chicken, or goulash and garlic bread to name a few. One meal that my family always enjoys is this chicken teriyaki bowl. It’s quick and easy, ready in 30 minutes or less, and it’s tasty and satisfying. Isn’t that what we all love in a weeknight family meal?

I’ve been making this meal for a few years now, tweaking a bit here and there. This recipe is a result of my favorite findings, however you’re able to add any changes. It’s quite adaptable. As written this recipe uses boneless skinless chicken breast tenderloins, but you could use thigh meat instead. I use whatever we have. Remember, this is not an authentic teriyaki chicken meal, it’s inspired! You can use Oregano or basil in place of the marjoram, and regular salt or pepper in place of the Himalayan pink salt or the white pepper. You can add ground ginger or switch up the veggies with others, it’s totally up to you!

I’ve also used a few brands on teriyaki sauce, but I really enjoy the Soy Vay marinade and sauce. I like that it has sesame seeds in the sauce, but if you have another sauce you prefer then by all means use it!

What I really love about this meal is that my entire family enjoys it. My older boys love it, my husband gets seconds and sometimes thirds, and even the younger boys like it. I make the chicken and veggies in separate pans because my daughter is meatless, so she just used the rice and veggies with a bit of sauce and she’s happy with that too.

Ingredients for a Quick & Easy Chicken Terriyaki Bowl:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

Ingredients for Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Teriyaki Sauce

Ingredients for Sautéed Veggies

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Directions:

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.

While the chicken is browning, add the seasonings while continuing to stir as needed.

Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.

Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.

In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli. Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn’t as crunchy. Once broccoli is ready, remove the veggies from the heat as well as the chicken.

Add some of the rice to a bowl, top with a bit of veggies and then the chicken. Spoon a bit of the sauce over the bowl as well, if desired.

Enjoy!

Quick & Easy Chicken Teriyaki Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 1 chicken teriyaki bowl

Quick & Easy Chicken Teriyaki Bowl

This chicken teriyaki bowl is everything you could want in a weeknight meal. Quick and easy, tasty and satisfying and ready in 30 minutes or less!

Ingredients

Quick & Easy Chicken Terriyaki Bowls:

2 cups cooked long grain white rice
prepared chicken teriyaki (see recipe below)
sautéed veggies (see recipe below)

For the Chicken Teriyaki:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
1 teaspoon Himalayan pink salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
1/4 teaspoon dried marjoram flakes
1/2 cup Soy Vey Veri Veri Teriyaki Marinade & Sauce

For the Sautéed Veggies:

1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
4 medium carrots, peeled and cut into thin strips about 2 inches long
2 heads of fresh broccoli, stems cut off
salt and pepper
juice of one medium lemon

Instructions

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.
While the chicken is browning, add the seasonings while continuing to stir as needed.
Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.
Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.
In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli.
Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn't as crunchy.
Once broccoli is ready, remove the veggies from the heat as well as the chicken.
Add some of the rice to a bowl, top with a bit of veggies and then the chicken.
Spoon a bit of the sauce over the bowl as well, if desired.
Enjoy!

https://mamaharriskitchen.com/2016/05/quick-easy-chicken-teriyaki-bowl/

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