Author: Claire

Snowed-in BBQ Chicken & Spinach Casserole

Happy Friday, all! For all of you who are snowed in like we are on the East coast thanks to Jonas, hope you stayed dry and cozy today! I had to work this morning but the therapy team really pulled together and helped each other out to make sure we could all leave when we needed to! The roads weren’t great, but I was able to get home by mid-morning without a problem thanks to awesome tires on my new CRV. Nice to know it’s good in the snow!

Tomorrow it looks like it’s going to be another day inside… hope I can get a good workout video in so I don’t go crazy! Ben is vowing to run in the snow… he’s cray-cray. I went for a little walk around the neighborhood in rain boots and a raincoat today (welcome to the South, where we don’t own actual winter gear) and my feet were still sliding all over the place in the slush! Can’t imagine doing that in running shoes!

Ok, I will probably end up going with him.

In other news, we were out of food, except for the delicious Butternut Squash & Beet Salad I made yesterday in advance of the storm (picture here on my Instagram). But Ben does not live by beets alone, so it was time to make another crock pot chicken supper. I literally tossed every can of anything that semi-went together and wouldn’t taste awful… resulting in a BBQ style shredded chicken with spinach and kidney beans.

Snowed-in BBQ Chicken & Spinach Casserole
Snowed-in BBQ Chicken & Spinach Casserole

It wasn’t quite ready by dinnertime, so I finished it off (after shredding) in the oven with all the juices and some breadcrumbs/cheddar topping.

Ben loved it! Seems like any time I put next-to-no effort in, it’s a huge hit! I need to stop trying so hard.

Served with garlic naan (leftover), spinach, and couscous for crunch!

Snowed-in BBQ Chicken & Spinach Casserole
Recipe Type: Casserole
Cuisine: BBQ
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Snowed-in this weekend? Wherever you are, this throw-together crock pot chicken is a delicious way to use up some pantry staples and impress your man!
Ingredients
  • 4 large, frozen chicken breasts
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 cup frozen spinach
  • 1 small can tomato paste
  • 1/2 cup water
  • 1 can kidney beans, rinsed/drained and lightly mashed
  • 1/4 cup good BBQ sauce
  • 1 tbsp each BBQ seasoning (optional) and cumin
  • 1/2 tbsp each garlic powder and chili powder
  • pinch of parsley, chili flakes (if you like it spicy)
  • cheddar cheese, breadcrumbs, and/or couscous, for topping
Instructions
  1. Place all ingredients (except kidney beans) in large crock pot and set to high.
  2. Cook on high heat for 4-6 hours or until chicken is tender.
  3. Remove chicken and shred with two forks. Return to pot and stir in mashed kidney beans.
  4. Preheat oven to 350. Pour chicken mixture into casserole dish sprayed with cooking spray and top with cheese and breadcrumbs. Bake, covered loosely, for 20 mins, then uncovered for the last 5 min or until bubbly.
  5. Cool at least 5 minutes before serving with couscous and spinach.
Add ingredients to crock pot.
Add ingredients to crock pot.
Bake for 25 minutes.
Bake for 25 minutes.
Snowed-in BBQ Chicken & Spinach Casserole
Snowed-in BBQ Chicken & Spinach Casserole

Happy weekend! Stay warm and safe!

ClaireLeave a comment

“Veggie Dump” Grain Bowl

Who’s in favor of dinner that you throw in a pot and walk away? I got the idea from fANNEtastic food a few nights ago- she has the best ideas for easy, throw-together dinners! While I didn’t include the chicken breasts due to the woes of vegetarianism, I added a few leftover meatballs in Ben’s bowl and added a fried egg on top of mine for a little extra protein!

Sorry for the site being down yesterday- glad that smart husband of mine knows computers and was able to fix the problem in no time! Yay computer scientists.

"Veggie Dump" Grain Bowl
“Veggie Dump” Grain Bowl

The ingredients are simple, and you could add any frozen veggies you like. I settled on some ready-chopped broccoli/cauliflower/carrot from Harris Teeter, frozen peppers and onions from TJ’s, a can of chickpeas, kalamata olives, frozen spinach, and diced tomatoes. With some capers and a TON of spices (I should have spring cleaned my spice cabinet while I was at it!). Two thumbs up for Mediterranean food!

“Veggie Dump” Grain Bowl
Recipe Type: Salad, Main Dish, Side
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 6
Dump and simmer away- dinner is served! Add any veggies you like- the only rule is that you are only allowed to do 2 minutes of chopping/prepping for this meal. The rest is up to the stovetop!
Ingredients
  • 1 T olive oil
  • 1 onion, chopped
  • 1 T minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • 2 cups chopped veggies (peppers, onions, broccoli, carrots, cauliflower, or any other ones you want!)
  • 2 cups frozen spinach, defrosted and drained
  • 1 can diced tomatoes
  • 1/2 cup kalamata olives (pitted)
  • 2 T capers
  • 1 tsp each garlic powder, oregano, Greek seasoning, parsley
  • 1/2 tsp each chili flakes, coriander, salt, and pepper
  • 2 T lemon juice
  • 1 T balsamic vinegar
  • 1/2 cup water or veggie broth
  • Feta, for serving
  • Protein of choice
Instructions
  1. In a large pan, heat oil on medium-high, then add onions and garlic to pan. Cook until tender, about 3 minutes.
  2. Add garbanzo beans, followed by veggies, spinach, tomatoes, olives and capers, and all spices/liquid. Cook, stirring every so often, for about 3 minutes.
  3. Cover and reduce heat to low, then simmer for 20 minutes.
  4. Prior to serving, top with feta and extra salt/pepper if desired.
  5. Serve with protein of your choice! I added some leftover grains we had (barley/quinoa/lentil mixture) and some crusty crackers.
Prep ingredients.
Prep ingredients.
Cook onions, garlic and chickpeas.
Cook onions, garlic and chickpeas.
Add veggies and simmer.
Add veggies and simmer.
Serve and enjoy!
Serve and enjoy!

Don’t work too hard on this one! It’s meant to take away stress, not add it!

What are you up to this weekend?

ClaireLeave a comment

Vegan Lentil Chili

He calls it soup. I call it stew. See, apparently the amount of broth is the defining factor in whether you need to use a spoon or can just use a big hunk of crusty dipping bread. We decided to settle on “chili.” Crisis averted.

Vegan Lentil Chili

My sister Bethany got me these adorable Le Creuset Ramekins for Christmas and I was itching to use them to display my chili! (Don’t worry, we actually ate a lot more than what it looks like in the picture.) But you could totally use these cute little dishes as a container for ingredients, garnishes, or soup as an appetizer. They’re also the perfect size for a scoop of ice cream! Freezer, microwave, and oven safe, they’re completely versatile, and you know the Le Creuset name will not disappoint.

Anyway, back to chili. What better way to come back from Christmas travels than a nice hearty bowl of veggie-packed chili to fill you up without weighing you down? I was inspired by the original recipe by our good friends Sarah and Mike, who made a similar vegetarian chili for us a few weeks ago when they had us over for a pre-holiday dinner. For those of you looking to get a head start on your diet for the New Year, this vegan chili is protein and fiber-packed, and is also filled with vitamins and minerals from fresh and frozen vegetables. I used green lentils and black beans as my legumes, but you could also use kidney beans or chickpeas for a slightly different take. I originally planned to add another grain like farro or barley, but by the time I had all the ingredients in the crock pot, I literally had no room!

The struggle is real.

Serve with crushed tortilla chips, crusty bread, or whole-grain crackers for dipping. Then garnish with feta (or cotija for the fancy ones) and a dollop of plain greek yogurt. I also layered some spinach under mine because I can’t resist having spinach with every single dinner. I am a creature of habit.

Hope you enjoy!

Vegan Lentil Chili
Recipe Type: Main
Cuisine: Mexican, Vegan, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A protein and fiber-packed stew/soup (stoup?) that will fill you up but not weigh you down! Get a head-start on your New Year’s diet resolution with this lentil chili recipe, perfect for rainy December nights.
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 Tbsp minced garlic
  • 3 large carrots, chopped
  • 1 carton mushrooms
  • 2 cans diced or stewed tomatoes and juices
  • 1 can black beans, drained
  • 2-3 cups chopped butternut squash (buying pre-chopped saves so much time!)
  • 1 Tbsp dijon mustard
  • 1/2 cup frozen peppers and onions (I love the TJ’s bagged mix)
  • 1 tsp each garlic powder, coriander, cumin, basil, and chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 3-4 cups low sodium vegetable stock (depending on how much room you have!)
  • 1 cup dry lentils
  • salt and pepper, to taste
Instructions
  1. In a large skillet, heat oil on medium high, then add onion, garlic, and carrot. Cook until tender, about 3 minutes. Add mushrooms and continue to cook about 1 minute more until tender. Layer in bottom of crock pot sprayed with cooking spray.
  2. Add all remaining ingredients and stir to combine.
  3. Set on high for 4 hours, or low for 6 hours until squash and carrots are tender.
  4. Serve with feta/cotija cheese and grain of your choice!
Vegan Lentil Chili
Vegan Lentil Chili

All opinions of products in this post are my own.

ClaireLeave a comment

Peanut Butter Oreo Fudge Sundae Pie

Umm, does this even need words to describe? A picture says 1000 words. Especially when it’s a picture of irresistible layers of peanut butter, oreos, chocolate pudding, and hot fudge all combined into one party-ready pie!

Peanut Butter Oreo Fudge Sundae Pie
Peanut Butter Oreo Fudge Sundae Pie

We had our small group over last night for our annual Christmas party/white-elephant exchange and this didn’t get too much attention, mostly because we were all stuffed with vegan chili, mac and cheese, power salad, wings, and smoked salmon wraps! Not to mention meatballs and lots of cheese dip. Must I say more?

The fact is, when everyone left, I literally stood at the kitchen counter with a spoon in my hand and started scraping out all the bits of this pie to “even out the borders” where it had been cut earlier… (anyone else use this excuse?). Seconds later and I realized that I had basically eaten another full helping.

This pie must go.

Luckily, the therapy staff at work has quite a collective sweet tooth- therapist are the BEST eaters! I froze it overnight, then brought this bad boy in this morning, and it was gone by lunch. Score!

I promised the recipe to many of my co-workers, so here it is! Happy holiday partying to you and yours!

Peanut Butter Oreo Fudge Sundae Pie
Recipe Type: Dessert
Cuisine: American, Easy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 16
You will not resist this. So easy, and so easy to eat half a pan in one sitting. You’ve been warned!
Ingredients
  • 1 package chocolate pudding mix (sugar free or regular)
  • 1 package vanilla or cheesecake flavored pudding mix
  • 3 cups milk
  • 1 large tub cool whip
  • 1 package peanut butter oreos
  • 1/4 cup creamy peanut butter
  • 1 jar hot fudge sauce
Instructions
  1. Separate oreos and layer about half of them in the bottom of a large pan.
  2. Combine pudding mix in a large bowl and add milk. Whisk until thickened. Add cool whip and whisk until combined and creamy.
  3. Layer 1/2 pudding mixture on top of oreos evenly.
  4. Melt peanut butter and drizzle on top.
  5. Add another layer of oreos, reserving about 4 for the topping.
  6. Cover with remaining pudding mixture.
  7. Melt hot sauce for about 30 seconds or until it pours easily from the jar. Drizzle on top of pie, then run a knife through the top to make fun and fancy swirly designs! (Don’t overdo it- I always go one swipe too far and mess it up! No going back!).
  8. Crumble remaining oreos and add to top of pie.
  9. Freeze at least 4 hours or until ready to serve. Before serving, defrost at least 30 min before slicing into squares.
Peanut Butter Oreo Fudge Sundae Pie
Peanut Butter Oreo Fudge Sundae Pie

ClaireLeave a comment

Roasted Butternut Squash, Apple, & White Bean Stew

Happy Tuesday! It’s been a rainy week here in Durham, after a beautiful Thanksgiving weekend! Since it’s finally feeling like stew soup weather (Ben tells me that stew has to have more “stuff” and less liquid, although I seriously beg to differ that this stew doesn’t have enough “stuff” in it…), I decided to raid the pantry and make a healthy, hearty supper to warm the bones.

I added a sliced apple for some sweetness (compliments of my Mother-in-law, Julie, who knows my favorite kind is Stayman and went out of her way to make sure I came home with a dozen after our visit to Pittsburgh this weekend!), and a bit of lemon juice and balsamic at the end for a tiny little bit of sharpness to balance out the starchiness of the squash and sweetness of the apple!

Serve with crusty bread and protein of choice, of course.

Roasted Butternut Squash, Apple, & White Bean Stew
Roasted Butternut Squash, Apple, & White Bean Stew
Roasted Butternut Squash, Apple, & White Bean Stew
Recipe Type: Soup, Stew
Cuisine: Fall, Winter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A warm, hearty soup to warm the bones! Add your favorite protein (egg, tofu, or meat if non-vegetarian) and serve with crusty bread for dipping.
Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp minced garlic
  • 8 oz sliced bella mushrooms
  • 2 cups cubed butternut squash
  • 1 sliced apple
  • 1 cup shredded or sliced brussels sprouts
  • 1 tsp dry rosemary
  • 1 tsp garlic powder
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1 32 oz. box low sodium vegetable stock (or chicken stock if non-vegetarian)
  • 2 cans diced or stewed tomatoes and juice
  • 1 can white beans, drained and rinsed
  • dash of lemon juice (optional)
  • dash of balsamic vinegar (optional)
  • salt and pepper
Instructions
  1. In a large skillet, heat olive oil on medium high and add onions and garlic until softened- about 3 min. Add mushrooms, apple and squash and cook until tender and squash is lightly browned, stirring occasionally to prevent sticking. Add brussels sprouts and cook about 1 more minute.
  2. Remove from heat. Stir in spices and salt and pepper.
  3. Add mixture to crock pot, followed by stock, tomatoes, and white beans. Cook at least 4 hours on high, or 6 hours on low. (*Note: if not using slow cooker, you can also add all ingredients into a big stockpot and bring liquid to a boil, then reduce heat and simmer for 30 minutes.)
  4. Just before serving, stir in balsamic and/or lemon juice, and more salt and pepper if needed.
  5. Serve with crusty bread and cheese!

Have you put up your Christmas decorations yet? I feel like I just took down the Halloween ones! What’s your favorite holiday to decorate for?

ClaireLeave a comment

Sweet Potato Empanadas

Happy Sunday! As you may have already seen on Instagram, I made these sweet potato empanadas last night to bring over to a friend’s house for their annual Friendsgiving (which, by the way, is an awesome tradition… two Thanksgiving feasts in one week? Umm, yes please.) and I think they were a hit! A little bit different, but still with those Thanksgiving flavors that everyone expects.

Sweet Potato Empanadas
Sweet Potato Empanadas

I searched high and low on every Harris Teeter shelf to find empanada dough, to no avail. I guess Harris Teeter just doesn’t give off that Mexican vibe. I settled on Pillsbury pie crust- 2 for $4! I think it still turned out ok- the crust was flaky and crispy- I just had to punch out my own circles. NBD.

For the filling, I used canned sweet potato, cream cheese, and a corn and black bean mixture that I sautéed with cilantro, onion and garlic. Crumbled goat cheese and walnut pieces on top! Then roll, crimp, and bake for about 20 minutes or until golden brown and flaky.

Sweet Potato Empanadas
Recipe Type: Appetizer, Main Dish, Side
Cuisine: Mexican, Thanksgiving
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-15
A fun and different addition for Thanksgiving this year! Use as an appetizer, side, or pair with a nice big salad for post-Turkey day leftovers!
Ingredients
  • 1 package refrigerated pie crust (2 crusts), at room temperature
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp garlic
  • 1/2 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1/4 cup cilantro
  • 1/2 cup chopped spinach
  • 1 tsp balsamic vinegar
  • 1 tsp lemon or lime juice
  • 1 tbsp butter
  • 1 can sweet potato puree
  • 4 oz. plain cream cheese spread
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp honey
  • 1/2 cup crumbled goat cheese
  • 1/4 cup crumbled walnut pieces (optional)
  • 1 egg
Instructions
  1. In a medium skillet, heat olive oil over medium-high. Add onion, garlic, and corn and cook, stirring occasionally, until onion is softened- about 4 minutes. Add black beans, cilantro, and spinach and stir until wilted. Remove from heat and immediately stir in vinegar and lemon juice. Mash beans slightly with the back of your spoon.
  2. In a saucepan, heat butter over low heat. Add sweet potato, cream cheese, spices, and honey and stir to combine, until cheese is melted through.
  3. Add corn and bean mixture to sweet potatoes and mix.
  4. Unwrap pie crust and roll out with a rolling pin. Use the top of a large glass or a biscuit cutter to cut out circles 3″ in diameter. Fill each with about 1 tbsp filling, then fold over edges and crimp with fingers or a fork.
  5. Place on a cookie sheet and brush with egg wash (1 egg whisked with 1 tbsp water).
  6. Bake at 400 deg for 20 minutes, until golden brown and flaky.
  7. Makes about 12-15 medium sized empanadas (depending on size)
Heat sweet potato mixture with cream cheese and spices.
Heat sweet potato mixture with cream cheese and spices. Drizzle in honey.
Cook onion with corn, beans, and cilantro.
Cook onion with corn, beans, and cilantro.
Cut out pie dough into circles about 3" in diameter.
Cut out pie dough into circles about 3″ in diameter.
Spoon about 1 tbsp filling onto each disc.
Spoon about 1 tbsp filling onto each disc.
Seal with fingers or a fork and brush with egg.
Seal with fingers or a fork and brush with egg.
Cook at 400 deg for 20 minutes or until golden brown.
Cook at 400 deg for 20 minutes or until golden brown.
Sweet Potato Empanadas
Sweet Potato Empanadas

Enjoy your Mexican Thanksgiving!

ClaireLeave a comment