Category: Main Dishes

Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce

Happy Friday! As promised from earlier this week, here’s another “shop your pantry” meal that uses ingredients you already have. Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!

Quick n' Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Quick n’ Easy Cornmeal Crusted Chicken Tenders with Apricot-Honey Dipping Sauce
Recipe Type: Easy, Dinner
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-6
Another “shop your pantry” meal that uses ingredients you already have! Go ahead and dig that half-empty box of cornmeal in your pantry and put it to good use! The apricot honey dipping sauce also adds a tasty tang that pairs well with these crispy on the outside, juicy on the inside chicken strips!
Ingredients
  • 3 large chicken breasts, defrosted
  • 1 egg, beaten
  • 1/2 cup cornmeal
  • Italian spices (whatever you have- I used oregano, an Italian blend, and some parsley)
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp honey mustard
  • 2 tbsp apricot jam or preserves
Instructions
  1. Slice chicken into long strips, about 1″ in thickness.
  2. Beat egg and pour into a shallow bowl. Mix cornmeal and spices together and pour into another bowl.
  3. Dredge chicken in beaten egg, followed by cornmeal mixture. Shake off excess and set on a paper towel.
  4. Heat oil on medium high. Add chicken, a few strips at a time, and cook until golden brown, about 3-4 minutes. Flip and cook one more additional minute.
  5. Preheat broiler on high.
  6. Broil chicken for 2 minutes or until crispy.
  7. To make the dipping sauce: stir together equal parts honey mustard and apricot jam/preserves. You may need to nuke the mixture for a few seconds to incorporate.
  8. Enjoy!

ClaireLeave a comment

Gyro Pitas & Homemade Tzatziki Sauce

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Gyro Pitas & Homemade Tzatziki Sauce
Recipe Type: Main Dish
Cuisine: Greek, Mediterranean, Picnic
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-10
I’ve been wanting to experiment with these for a while! So easy to whip up in your crock pot (I should try meatloaf this way someday!), and you can easily freeze the meat to use later! Perfect for assembling lots of sandwiches for your next picnic or BBQ.
Ingredients
  • 1 lb ground lamb
  • 1 lb ground beef (not extra lean)
  • 1/2 onion, minced
  • 1 tbsp minced garlic
  • 1 tsp dried rosemary
  • 2 tbsp dried oregano
  • 1 tsp greek seasoning (optional)
  • 1 tsp dried thyme
  • 1 tsp each black pepper and salt
  • 1 tsp dried onion powder
  • 1 tsp paprika
  • juice of 1/2 lemon
  • 10 whole wheat pitas
  • Toppings: romaine, tomatoes, kalamata olives, red onion, feta cheese, homemade tzatziki sauce (see below)
  • For Tzatziki Sauce:
  • 1/2 plain greek yogurt + 1/2 cup tart, regular plain yogurt (I like Trader Joe’s Australian style)
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1/2 cucumber, seeded and chopped finely
  • 1 1/2 tbsp chopped dill
  • 1 tsp minced garlic
  • 1 tsp sugar
  • salt and pepper, to taste (I used about 1/2 tsp each)
  • dash of cayenne pepper
Instructions
  1. Combine onion and all spices in a food processor and pulse until finely chopped and incorporated. Remove majority of mixture and set aside.
  2. Add meat to food processor and pulse a few times until combined. Slowly stir into spice mixture.
  3. Form into two large mounds and set into crock pot. Flatten slightly.
  4. Pour lemon juice on top of meat and cook on high for 2-3 hours or until internal temperature reaches 160 deg.
  5. Remove and allow to sit for at least 10 minutes before slicing into thin strips.
  6. For Tzatziki Sauce:
  7. Combine all ingredients in a medium bowl and chill at least 30 min, or up to 1 week. Spread on gyro meat or pita during assembly.
Cook meat in crock pot for 2-3 hours.
Cook meat in crock pot for 2-3 hours.
Allow to sit at least 10 minutes, then slice thinly into strips.
Allow to sit at least 10 minutes, then slice thinly into strips.
Top with desired toppings and tzatziki sauce, and wrap up in pita. Tie with a bow to keep it together!
Top with desired toppings and tzatziki sauce, and wrap up in pita. Tie with a bow to keep it together!

ClaireLeave a comment

Tuesday Night Pantry Raid: Chicken Pad Thai

I was seriously stressed out this afternoon trying to decide what to make for dinner tonight. Ben kept telling me over and over that he was fine just having leftovers, but for some reason I feel like when I have the time in my schedule, I need to make something new and exciting. And I had so many ideas of recipes I wanted to try! Stuffed chicken burgers, enchilada lasagna, quinoa swiss mushroom
“muffins,” and stuffed tomatoes…

The problem is that when I have so many ideas, I get overwhelmed and then we end up just having leftovers. I think the problem is having too many possibilities and almost too much time to decide. I want my recipes to be healthy, comfort food, easy, cheap, quick, make lots of leftovers, AND look good in pictures. Reality is, you just can’t have all these things in one recipe! (If any of you have the magic recipe for that problem, please share!)

I’ve decided that when I feel like this in the future, the best thing to do is limit my options: resist going to the store, go home, open the pantry, and get creative with the things that I already have there. Any of you who remember my “Spring Clean Your Fridge” Challenge from last year will know that I usually surprise myself with what I come up with!

Tonight, when I opened my fridge/pantry, I found a few goodies to work with. The end of a box of angel hair pasta, a few wimpy carrots, and a half-finished jar of Jif. Oh, and half of a leftover piece of a gigantic grilled chicken breast. I had a thought: Chicken Pad Thai!

Chicken Pad Thai
Chicken Pad Thai
Tuesday Night Pantry Raid: Chicken Pad Thai
Recipe Type: Main Dish, Easy
Cuisine: Asian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
This recipe uses a few ingredients you probably already have on hand, and will save you a trip to the store!
Ingredients
  • Thai Peanut Sauce (adapted from Iowa Girl Eats Chicken Pad Thai: http://iowagirleats.com/2011/02/28/when-we-were-newlyweds/)
  • 1/4 cup rice vinegar
  • 1/4 cup low sodium soy sauce
  • 3 teaspoons granulated sugar
  • 1/4 cup creamy peanut butter, melted
  • 2 Tablespoons water
  • 2 teaspoons chili garlic sauce or hot sauce
  • 1 tsp dijon mustard
  • 1 tbsp peanut oil
  • 1 onion, chopped
  • 2 carrots, julienned or ribboned using a vegetable peeler
  • 1 tbsp minced garlic
  • 3/4 cup frozen peas
  • leftover angel hair pasta, cooked al dente according to package directions, cooled and rinsed
  • Chicken Marinade:
  • 1/4 cup peanut butter, melted
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp ginger
  • 1 (or as many as you have) chicken breast (or tofu!), cooked and chopped into pieces
  • Cilantro, sesame seeds or chopped peanuts for serving
Instructions
  1. Combine all ingredients for the Thai Peanut Sauce in a small jar and shake vigorously. Set aside.
  2. Cook pasta, rinse, and drain twice so it doesn’t stick together.
  3. In a medium skillet, heat oil and add onion, carrots, and garlic. Cook until tender, about 4 minutes. Reduce heat to low and add frozen peas and pasta.
  4. Pour in the Thai peanut sauce and toss to combine. Set aside.
  5. Whisk together ingredients for Chicken Marinade and allow chicken to marinate for at least 30 min. (You can also marinate raw chicken strips in this sauce and then cook on stovetop!).
  6. In a separate saucepan or skillet, pour in a bit more oil. Add chicken in its sauce and reduce on medium heat by about a half- which will take about 5 minutes. Then, turn up heat to medium high and cook until the chicken is browned. Return the noodle mixture to the pan with the chicken and stir until heated through.
  7. Serve warm or chilled, with cilantro, sesame seeds or chopped peanuts on top.

We loved this! It definitely hit that savory and sweet spot, and satisfied every bit of our inner peanut butter lover. And to think- I didn’t need to buy ONE thing to make it. Enjoy!

Chicken Pad Thai
Chicken Pad Thai

ClaireLeave a comment

Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette

Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette
Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette

Happy Friday, friends!

Last night we went to a cookout (yes, another one!) as our last small group before breaking for the summer. It felt a bit like a real breakup actually, as we were saying goodbye to two of our dear friends who are moving to Atlanta. It was a beautiful night to be outside for dinner, and everyone contributed something absolutely delicious. I wish I’d gotten a pic of the table spread- so many bright colors! I love that summer means that we can enjoy so many fresh types of fruits and veggies.

Ben encouraged me to make something “creative” to bring along tonight. I decided on a roasted beet and white bean salad with kale and spiralized veggies. I’m not sure this is really what he had in mind, but it certainly won’t go bad in our fridge over the next week!

Besides, it has been WAY too long since I have used my spiralizer. (Side note- why in the world is “spiralize” STILL not recognized as a legit verb? “Add to Dictionary?” Umm yes please!)

I loved the fact that this salad used up an entire ginormous bag of kale greens. When you steam them, they basically wilt down by at least half, so this is a great way to make more room in your fridge while getting in about 12x your daily recommended servings of vegetables. Throw some zucchini and carrot noodles on top and make that 15x. I loved the lemon vinaigrette I used as well. It was convenient that I was able to just whip it up in the end of an apple butter jar, and the apple butter added a little spice and sweetness reminscent of fall (it was actually left over from our trip to Carter Mountain last October!).

Use the vinaigrette to double as a dressing and a marinade for the beets and beans, which then get roasted up with some rosemary. Canned beets are fine, but I bet fresh ones would be even tastier! One of you will have to let me know. Then- and this is where the magic happens- while the beets are still warm, toss them on top of the salad and add the goat cheese, which will get all melty and delicious.

I enjoyed this as a main dish with a veggie burger and some Finn Crisps on the side (way better for you than regular crackers!), but you could also keep it as a side salad with chicken or salmon.

Go get your veggie fix!

Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A bit behind on your veggie intake today? I promise this salad will ensure that you get about 15 servings worth of vegetables. You may even eat half a bag of kale without even realizing it. There are worse things in life to go crazy on.
Ingredients
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp lemon juice
  • salt and pepper
  • apple butter or other fruit preserves (I had about 1 tbsp ieft in the end of the jar and just used that!)
  • 1 can sliced beets, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/2 red onion, sliced
  • 1 tsp rosemary
  • 1 tsp parsley
  • salt and pepper
  • extra lemon juice, if desired
  • 5 large carrots, spiralized
  • 3 small zucchini squash, spiralized
  • 1 large bag kale, rinsed and drained
  • 1/2 cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare vinaigrette: mix together oil through apple butter in a small container or jar (it worked out well for me as I was just using up the end of an apple butter jar!)
  3. Combine beets, beans, onion, rosemary, parsley, and salt and pepper in a small container. Drizzle on a little of the vinaigrette and extra lemon juice (if desired) and marinate in the refrigerator for at least 1 hour.
  4. Meanwhile, spiralize carrots and zucchini squash (why is “spiralize” STILL not recognized as a legit verb!?)
  5. Fill a large stockpot with about 1/2″ water and pour in the entire bag (or as much will fit) of kale. Turn heat to medium high and steam until wilted and bright green. Immediately remove from heat and shock in cold water to stop the cooking process (this keeps the kale bright green).
  6. Combine kale, spiralized veggies, and vinaigrette in a large bowl and toss to combine.
  7. Spread the marinated beets, beans, and onion on a sprayed sheet pan lined with foil and cook at 400 for 40 minutes, tossing halfway through.
  8. Allow to cool slightly before adding it to the salad. Top with goat cheese and toss while still warm!

 

ClaireLeave a comment

When Deviled Eggs Go Wrong…

I had the best of intentions on Monday afternoon. I was going to make pinwheel sandwiches, sliced watermelon, and deviled eggs for the Memorial Day picnic we were going to. So I bought some eggs (even though we already had an entire carton in our fridge- but those were the organic eggs from Whole Foods. So totally not deviled egg-worthy). These were ordinary brown eggs from Kroger. And I hard boiled them, relishing the pot bubbling away on the stove for a good three minutes before I removed them to sit in the hot water for twelve more. (Side note- I have read a million different ways to make the “perfect hard boiled egg,” but to be honest- I’ve had much better luck when I just boil them until I’ve almost forgotten about them and there’s hardly any water left in the pot).

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Curried Egg Salad with Raisins

I took them out and let them sit in cold water for a while, like all good deviled egg-makers do, because this makes the shell much easier to peel away. Not this time! For some reason, when I went to peel the eggs, the shell came off with about a fourth of the egg white, leaving my eggs with large craters and little pieces of broken shell all over their surface. Deviled eggs are supposed to be a delicacy, supposed to gently whisper “eat me!” to guests surveying the buffet table, supposed to be garnished with a dainty parsley leaf or sprinkle of paprika. These were definitely not deviled egg worthy.

I ended up bringing pinwheel sandwiches and sliced watermelon.

But what to do with all these extra hard boiled eggs? Well, my friends, this recent grad and indebted girl knows how to remedy this egg conundrum. Why not just crush all the eggs up and make some egg salad?

The secret to healthier (and tastier, in my opinion) egg salad is to use only half of the yolks from the eggs you’re using. In this case, I made a small batch with 4 eggs and tossed away 2 of the yolks to make these a bit lighter and to allow me space to add more of what really makes this salad good: mustard and curry powder.

Mash the eggs, add about a teaspoon of curry powder and a tablespoon of dijon mustard, some juicy raisins, and anything else you think would go well (I tried some chopped fresh dill and pickle juice too, but I don’t think I’d include this next time around), stir, and spread on your favorite wrap, bread, or crackers!

No one will ever need to know that you completely messed up the eggs. Except if you decide to write a blog post about it.

Have an egg-cellent day! 🙂

Curried Egg Salad with Raisins
Recipe Type: Egg, Salad, Picnic
Cuisine: Side, Main Dish
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 2
This is a great way to remedy a failed deviled egg experiment! Why not chop up those massacred hard boiled eggs and add some delicious mustard, curry powder, and raisins to make curried egg salad? I love the slightly sweet and spicy taste that the curry and raisins add to this salad. Serve on bread, a wrap, or crackers.
Ingredients
  • hard boiled egg whites (number depends on how many servings you want- approx. 4 yields 2 servings)
  • yolks from 1/2 of eggs
  • 1 tbsp dijon mustard (again, for 2 servings)
  • 1 tsp curry powder
  • handful of raisins (more or less to taste)
  • salt and pepper, to taste
Instructions
  1. Mash up egg whites and yolks in a medium bowl until well incorporated.
  2. Add mustard, curry powder, and salt/pepper. Stir to combine. (Add more or less mustard depending on how “wet” you want your salad!)
  3. Stir in raisins.
  4. Serve on bread, a wrap, crackers, or (my new favorite) lettuce cups!

 

ClaireLeave a comment

Espinacas con Garbanzos por Olla

Bienvenidos, mis amigos! Today I am bringing you a recipe from the archives, but updated with prettier pictures and less “hands-on” time! Espinacas con Garbanzos is one of my favorite and most versatile recipes, inspired by our honeymoon to Seattle and the San Juan Islands. Some of you may remember my first post about this dish, which is similar to a meal I had in Friday Harbor at a wonderful little waterfront restaurant called Cask and Schooner. You all know how much I love my beans and spices, and this is a stew-like recipe that can be served hot or cold. I like it chilled for the summer, with a few hearty crackers and some lettuce cups, and a dollop of greek yogurt on top.

Espinacas con Garbanzos por Olla
Espinacas con Garbanzos por Olla

This time I adapted the recipe a bit to be made in the crock pot (the name for this recipe literally translates to “spinach and chickpeas by the pot”), so that you can let it simmer away all afternoon while you do all of the other important things you have going on in your life. It also makes a lot of leftovers!

I also added a poached egg on top, since I didn’t include any turkey sausage this time and wanted a little more staying power. I love poached eggs on top of salads/stews. Such an easy way for an extra dose of protein!

Espinacas con Garbanzos por Olla
Recipe Type: Stew, Slow-Cooker
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
I love that this vegetarian and protein-packed stew can be served hot or cold. So versatile, and makes lots of leftovers to enjoy all week long!
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 large carrots, sliced
  • 2 tbsp minced garlic (yes I realize this is a LOT of garlic!)
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp whole coriander seed (optional)
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 2 cans garbanzo beans, drained and rinsed
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • pinch of salt and pepper
  • 1 package frozen spinach, thawed
  • lemon juice, for serving
  • parmesan cheese and greek yogurt, for serving
Instructions
  1. Heat oil in a skillet on medium-high heat. Add onion, carrots and garlic and cook until onions are tender, 3-4 minutes. Add the spices (cumin through red pepper flakes) and stir continuously for 1 minute. Add a few drizzles of red wine vinegar to deglaze the pan.
  2. Transfer mixture to a crock pot and add garbanzos, tomato sauce, and tomatoes.
  3. Pour in the rest of the red wine vinegar, water, and salt and pepper. Set on low heat for 4-5 hours or until carrots are tender.
  4. About an hour before serving, add spinach.
  5. Serve with a few drops of lemon juice, cheese and a dollop of greek yogurt.
  6. I also like mine with some hearty crispbread crackers and lettuce cups!

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ClaireLeave a comment