Monday Recipes: Pepper Chicken Stuffed Zucchini

Makes: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Bake: 400 degrees for 10 minutes

Ingredients:

• 4 medium zucchini
• 1 tablespoon grapeseed oil
• 1 yellow pepper (seeded and chopped finely)
• 1/2 white onion
• 3 cloves garlic
• 1-2 pounds chicken
• 1/4 tsp black pepper
• garlic salt to taste
• Slivered almonds
• Crumbled Goat Cheese
• 2/3 cup Brown Rice

Directions:

1. Cut zucchini in half lengthwise and using a small spoon, carefully scoop out flesh leaving a thick shell around edges.
2. Place zucchini cut-side down in glass baking dishes (microwavable) and add 1/2 cup water.  Cover with plastic wrap and vent one side and microwave for 4 minutes.
3. Heat oven  to 400 and in a large non-stick pan heat oil over medium heat.  Sweat onion, peppers, and garlic until translucent.
4. Chop cooked chicken (I grilled mine) into small piece and add to skillet.  Pepper, salt and add almonds and rice.  Let cook in for about 5 minutes.
5. Fill each zucchini and add crumbled goat cheese. Bake at 400 for 10 minutes.  Serve now! :)

Serious Eats

Pan Seared Polenta & Pears with Gorgonzola Sauce
photo by: thekitchn.com

Being obsessed with food is not a good thing for a girl, especially when I'm truly love everything not good for you.  My stomach might not, but my taste buds surely do! Lately however, I've found true flavor in organic foods and vegetables like I've never tasted before and it makes me encouraged that we can all still "eat well" and "be well."

I've started making good old favorites done in a healthier way.  Sometimes this is really hard.  Like fried chicken.  Who makes "healthy" fried chicken.  Yes, I've seen it done, but when you eat fried chicken, you want it fried.  

If you don't follow ANY food blogs, please do! It will change your life in how you cook.  People are so creative and I love seeing dishes you wouldn't find in a cook book.  It's authentic, homemade yummy food.  

I'm going to be blogging more avidly about food.  It's one of the things the inspires me.  It's my creative side.  I can't draw, I can't really sing, and I wish I could dance, but I know I can cook.  So, I cook! :)

Look for more recipes to come!

S'mores!

Thanks Mom!

Sipping Espresso

For anyone that knows me, you know I love coffee.  My love affair began in college (as I'm guessing a lot of people's do) when I was up late studying and working in coffee shop turned my taste buds upside down.  My love grew deeper as I began to understand the components of espresso and the creamy crema and parts of what made a cup of coffee: great.  Some people drink coffee for the caffeine.  I for one, do not.  It's all about the taste! I like bold, strong coffee and nothing compares when you have a good ole' cup-o-joe.

That love, plus loving anything Pantone has to offer, I now have a Christmas present I really want! Who wants to get their shopping done early? :) Now, if only I could be in a Spain seaside courtyard sipping from these cute little cups....

{ Monday Recipes: Soup & Polenta }

Ingredients
1 Can - Campbell's Select Light Vegetable Soup (100 calories)
100 grams (1 serving) -  Organic Sun-Dried Tomato Polenta


Directions

1. Bring soup to a boil 
2. Heat separate pan and cut polenta into 1/4 inch round cakes
3. Add 1/4 tsp oil and spoon tablespoons of boiling soup broth over polenta cakes
4. Flip cakes when finished on one side; Repeat process
5. Add cakes to soup when finished cooking (about 5 minutes)