Category: Main Dishes

Creamy Parsley Marinade

Happy Monday!

Now that it’s (un)officially summer, it’s time for some lighter recipes that can be enjoyed al fresco! Ben asked me again to come up with some sort of marinade for some regular chicken breasts that he wanted to grill for the week ahead. Ever since becoming a pescetarian, it’s been a lot of work for me to basically create two separate dinners for the two of us each night. We’ve found that it’s easier if I make a big salad or stew on the weekend and eat it as my entree during the week with some sort of protein (tofu, fried egg, canned tuna) while Ben enjoys it as a side with chicken or turkey. Since it’s been warmer out, we’ve been able to use our grill more and it makes for a lot less-mess cooking!

Plus the entire downstairs still smells good the next morning 🙂

This week I invented a quick marinade that could also be used as a dipping sauce, or slathered on some vegetables or beans as a dressing. Parsley is the star of the show here, and I used a LOT of it! Don’t worry- it gets diluted a bit when the excess comes off the chicken during grilling, and you can always dilute with a little water, oil or lemon juice if it’s still too strong as a dressing.

Creamy Parsley Marinade
Creamy Parsley Marinade

I stirred the leftover marinade with a can each of sprouted peas and chickpeas, added a little extra lemon juice and shook vigorously in a tupperware before chilling for about 4 hours (the beans chilled, I kept working hard :P). While Ben was grilling the meat, I baked these suckers up at 375-400 for 25-30 mins (depending how hot your oven is) until crispy. They were a great addition to my green salad, or I could even see them making a delicious crouton-like garnish to a summer soup!

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Of course you all want to know about the chicken. After marinating for a few hours in the fridge (I separated 3 breasts per zip-top bag with about 1/2 cup of the marinade, plus a little extra oil between the two to thin it out a little bit), Ben grilled them on medium direct heat for 7-10 mins per side (these took a little longer for some reason- maybe because they were thicker chicken breasts?) until cooked through.

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Grilled Chicken Breasts w/ Creamy Parsley Marinade
Grilled Chicken Breasts w/ Creamy Parsley Marinade

Serve with any extra sauce that you have left, and a sprinkle of parmesan cheese.

Dinner is served- Enjoy!

Creamy Parsley Marinade
Recipe Type: Chicken, Marinade, Sauce
Cuisine: Spring, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6-8
Time for dining al fresco! Dust off that grill and try this delicious recipe for creamy parsley marinade- perfect for grilled chicken, veggies, or beans!
Ingredients
  • 1 bunch parsley, rinsed and chopped roughly
  • juice of 1/2 lemon
  • 2 tbsp whole grain dijon mustard
  • 2 tbsp vinegar (I used 1 T red wine and 1 T apple cider)
  • 2 tbsp minced garlic
  • 2 tbsp tahini
  • pinch of red pepper flakes
  • 1 tsp each salt and pepper
  • 1/4 cup olive oil
  • 6 boneless, skinless chicken breasts
  • parmesan cheese (optional)
Instructions
  1. In a food processor, combine parsley through salt and pepper. Pulse for 10 sec, then wipe down the sides of the processor and process on low speed for 30 more seconds, drizzling in olive oil gradually until combined.
  2. Pour into a mason jar or other air-tight container until ready to use.
  3. For Marinade: Pour about 1/2 cup mixture into a large zip-top bag, adding a little extra drizzle of olive oil if desired. Add chicken breasts to bag and shake until evenly coated. Marinate in refrigerator for 3-6 hours, flipping halfway. (Note: I also used some of the marinade with a can of chickpeas and sprouted green peas for a vegetarian option- added a little lemon juice to thin it out a little, then when the chicken was grilling I baked them on a cookie sheet at 375 deg for about 30 minutes until crispy!)
  4. Preheat grill to medium. When ready to grill the chicken, remove from marinade and place on preheated grill for 7-10 min per side or until cooked through.
  5. Allow to sit for at least 5 minutes before serving.
  6. Serve with any leftover parsley sauce and parmesan cheese.
As seen on Instagram
As seen on Instagram

ClaireLeave a comment

Tortellini Salad w/ Basil and Olive Tapenade

Happy Hump Day, friends! Today it felt like summer, with temps in the high 80s, and I was craving all.the.summer.veggies. I stopped by TJ’s on my way home from work and couldn’t resist picking up three different packages of tomatoes (grape, heirloom, and on the vine) with some fresh basil, ready-to-cook spinach tortellini and a prepared olive tapenade for this incredibly easy tortellini salad.

You could have made the tapenade on your own, or grown your own basil plant, or heck- made your own pasta… but no one got time for that! It was so simple to dice a few tomatoes and basil, throw the cooked tortellini and tapenade in, and squirt a little balsamic and lemon juice on top! Summer was practically licking my ankles (oh wait, that was Samoa).

Enjoy! Happy summer-dreaming!

Tortellini Salad w/ Basil and Olive Tapenade
Tortellini Salad w/ Basil and Olive Tapenade
Tortellini Salad w/ Basil and Olive Tapenade
Recipe Type: Salad, Pasta
Cuisine: Vegetarian, Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10
You’ll be dreaming about summer all spring long, but now you don’t have to wait for tomato season to taste it!
Ingredients
  • 1 package (about 16 oz) cheese or spinach tortellini pasta
  • 1 can cannellini beans, drained and rinsed
  • 2 containers grape or on-the-vine tomatoes (I used both), diced roughly
  • 1/2 cup roughly chopped fresh basil
  • 1 tsp oregano
  • 1 tsp minced garlic
  • 1 tsp each salt and pepper
  • juice of 1/2 lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 container olive tapenade (I used TJ’s) or 1/2 cup diced olives
  • 1 cup crumbled feta
  • spinach for serving (optional)
Instructions
  1. Prepare tortellini 2 mins less than package directions until al dente. Drain and reserve a bit of the pasta water.
  2. In a large bowl, combine remaining ingredients except for feta. When cooled, stir in tortellini and reserved pasta water.
  3. Stir in feta and serve with spinach for a light summer salad!

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Tortellini Salad w/ Basil and Olive Tapenade

ClaireLeave a comment

Slow-Cooker Baked Bean & Molasses Stew

Last winter I was inspired by a slow-cooker recipe from Daphne Oz on abc.com’s The Chew (which also happens to be my favorite show and I never miss an episode!) which featured baked beans and sweet potatoes. Three of my absolute favorite things in one dish: baked beans, sweet potatoes, and a slow-cooker. Um, yes please?

I adapted Daphne’s original recipe due to not having some of the ingredients and wanting to make a vegetarian version. I added a few extra spices and veggies, adjusted some of the amounts, and used butternut squash cubes (despite my love for sweet potatoes). But I LOVED the idea of adding molasses and tomato paste with the navy beans to make a sort of “deconstructed baked bean” stew. Perfect for a crisp fall day! I stirred in some seasonal baby kale, prepared tofu cubes, and served with crusty bread for dipping up all the extra juice.

Slow-Cooker Baked Bean & Molasses Stew
Slow-Cooker Baked Bean & Molasses Stew

I was recently approached by an associate producer of The Chew who saw my instagram post featuring this recipe with #YouOnTheChew a few months ago. She asked for me to send the recipe so they could recreate it for their hosts and possibly feature it on the show! The only problem is that I never wrote down the recipe! I had meant to, and even took pictures and everything, but could not for the life of me find a record of what I actually did.

So I recreated it today- hopefully it is similar to the original! And thanks again to Daphne for the inspiration!

Slow-Cooker Baked Bean & Molasses Stew
Recipe Type: Stew
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A dish inspired by The Chew’s lovely Daphne Oz! Here’s the vegetarian version.
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup sliced yellow onions
  • 1/2 cup frozen red and yellow peppers (I used Trader Joe’s fire-roasted blend)
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine or apple cider vinegar
  • 2 tbsp molasses
  • 1 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp each paprika and parsley
  • 1/8 tsp red pepper flakes
  • salt and pepper, to taste
  • 2 cans navy beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup cubed butternut squash (about 1/2″ cubes)
  • 4 cups low-sodium vegetable broth
  • 3-5 cups chopped baby kale
  • 1 cup tofu cubes (about 1/2″ cubes) (optional)
  • freshly squeezed lemon juice, for serving (optional)
  • parmesan cheese (optional)
  • crusty bread (optional)
Instructions
  1. Heat olive oil in a large skillet on medium heat. Add garlic, onions, and peppers and cook until tender, about 3-4 mins. Stir in tomato paste and mustard.
  2. Add vinegar to pan to deglaze, then transfer entire mixture to slow-cooker.
  3. Combine remaining ingredients (molasses through vegetable broth) and set slow cooker to low heat for 4-6 hours, or until squash is tender.
  4. Just before serving, stir in the kale and tofu (if using).
  5. Garnish with fresh parsley, parmesan cheese, and a squeeze of fresh lemon juice. Serve with crusty bread for dipping!
Slow-Cooker Baked Bean & Molasses Stew
Slow-Cooker Baked Bean & Molasses Stew

 

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Lemon Pesto Chicken and Bean Bake

I am always looking for easy, one-dish casseroles that are healthy and feed a lot of mouths! This time I actually was making a dish to bring to a family as part of the Medical Hospitality Team through my church, and the only restrictions/guidelines given on the meal sign-up were “as healthy as possible.” When in doubt, chicken with a light marinade over roasted veggies!

Lemon Pesto Chicken and Bean Bake
Lemon Pesto Chicken and Bean Bake

What I love about bean bakes (you can see some of my other ones here and here) is that you literally throw your protein of choice over a few veggies (frozen or fresh) drizzled with olive oil, then add a few slices of lemon and spices of your choice on top of the chicken, and bake it for about an hour. The juice from the chicken seeps down into the veggies and gives them a rich, buttery flavor that is perfectly sopped up with some nice crusty bread or rice. I like to throw a little goat cheese or feta on top of the bake in the last 10 min or so before removing from the oven- just long enough that it gets a little melty.

This little guy somehow jumped into my basket at TJ’s… seriously, I don’t know why this keeps happening! It’s a new-to-me quinoa pesto, so it’s less liquidy than the normal stuff. Recommended for spreading on chicken, fish and veggies. Or eating right out of the jar.

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Lemon Pesto Chicken and Bean Bake
Recipe Type: Main
Cuisine: Healthy, Spring, Casserole
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6
Another easy chicken and bean bake to add to your rotation! Great over spinach and served with pita pockets!
Ingredients
  • 6 skinless, boneless chicken thighs
  • 2 tbsp + 2 tbsp olive oil
  • 2 tbsp + 2 tbsp quinoa pesto (from TJ’s- see post!)
  • 1 lemon
  • 1 tsp garlic powder
  • 1 tbsp minced garlic
  • 1/2 tsp each Greek seasoning and red pepper flakes
  • salt and pepper, to taste
  • 2 cups each broccoli and cauliflower florets
  • 1 cup frozen string beans (I used TJ’s pre-cut)
  • 1 can garbanzo beans, drained and rinsed
  • extra olive oil for drizzling
  • 1/4 cup crumbled goat cheese (optional)
Instructions
  1. Preheat oven to 375 deg. Coat a large baking dish with cooking spray.
  2. In a large bowl, combine cut veggies, garbanzo beans, 2 tbsp olive oil, 2 tbsp pesto, juice of 1/2 lemon, and remaining seasonings through S+P. Combine in bowl.
  3. Spread veggies in bottom of dish. Layer chicken thighs on top, then drizzle with remaining olive oil, additional salt and pepper, and spread the remaining pesto over the chicken.
  4. Gently slice the remaining 1/2 lemon and place on top of chicken, squeezing slightly to let the juices out.
  5. Cover loosely with foil and bake at 375 for 1 hour, removing foil for last 10 minutes and sprinkling on goat cheese until melted.
  6. Cool slightly and serve over spinach with pita pockets.
Prepare veggies in casserole dish with some of the pesto.
Prepare veggies in casserole dish with some of the pesto.
Layer chicken and lemon slices on top.
Layer chicken and lemon slices on top.
Lemon Pesto Chicken and Bean Bake
Lemon Pesto Chicken and Bean Bake

I also typically serve this over spinach and with pita pockets. You can use any leftovers to stuff into pita for lunch the next day, too!

Hope y’all had a blessed Easter!

ClaireLeave a comment

Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette

I am crushing on this salad. Full of vitamins, minerals and antioxidant power to keep you healthy and fight off that nasty Spring cold that I got this weekend! It also makes a huge batch so you can keep enjoying it all week! Serve with tofu, fish, or a fried egg for extra protein, plus my Lemon-Tahini Vinaigrette (recipe in this post) for a creamy and slightly tangy finish.

Anyone who follows me on Instagram knows how much I love my spiralizer- I have this Paderno version from Williams-Sonoma that I was given by my MIL (read: mother-in-law) and I use it all the time. It’s amazing the way each part gets put together and then taken apart to fit into a nice snug little box! I’s a bit tough to clean, so whenever I break it out I make a TON of zoodles, coodles, broodles, squoodles, and swapoodles (sweet potato noodles).

I really like using the carrot medley because the carrots come in so many colors- purple, orange, yellow. I get it at Trader Joe’s. I also threw in some ready-to-eat beets (also TJ’s) and some other veggies with the navy beans to add a little more heft to the spiralized veggies. Sometimes I find I like the contrast of a salad with some raw and some cooked vegetables.

Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette
Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette

Start by preheating the oven to 400 deg and prepare your vinaigrette (leave out the tahini at this point). Then toss the broccoli, cauliflower, red onion, beans, mushrooms, and beets with about 2 tbsp of olive oil and minced garlic. Drizzle on about 2 tbsp of the vinaigrette (minus tahini) and spread on a Silpat. Bake for 30 mins and allow to cool slightly.

Meanwhile, prepare your zoodles and coodles. Boil a large stockpot filled with ~1 cup water, then add entire bag of kale and cook till wilted. Immediately drain and shock the kale with cold water so it stays bright green. Nothing worse than brown kale (except in kale chips of course).

Toss kale, zoodles, coodles, and baked veggies in a large bowl and toss. Add tahini to remaining dressing and toss in when ready to serve.

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Navy Bean & Zoodle Salad w/ Lemon-Tahini Vinaigrette
Recipe Type: Salad
Cuisine: Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 10
I am digging these spring colors!
Ingredients
  • For Lemon-Tahini Vinaigrette:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp apple cider vinegar
  • juice of one lemon
  • 1/2 tsp each garlic powder and parsley
  • salt and pepper to taste
  • red pepper flakes and sesame seeds (optional)
  • 3-4 tbsp tahini (or to taste)
  • 2 tbsp oilve oil
  • 2 tbsp minced garlic
  • 1/2 red onion, chopped
  • 1 cup mushrooms, chopped
  • 1 12 oz. bag broccoli and cauliflower florets
  • 6-8 small beets, chopped, cooked and ready to eat (you can find these at TJ’s, or use canned)
  • 1 can navy beans, drained and rinsed
  • 5 large colored carrots
  • 3 medium zucchini squash
  • 1 large bag raw kale
  • Goat cheese or Greek yogurt, for serving (optional)
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare Lemon-Tahini Vinaigrette by whisking together all ingredients (olive oil through red pepper flakes), leaving out the tahini until later.
  3. In a large bowl, combine red onion through navy beans and drizzle with 2 tbsp vinaigrette, plus the two remaining tbsp olive oil and minced garlic. Spread on a large baking sheet lined with a Silpat and bake at 400 for 30 mins. Remove from oven and cool slightly.
  4. Meanwhile, spiralize your carrots and zucchini.
  5. Boil about 1 cup water in a large stockpot and add entire bag of kale. Cook until wilted, then immediately drain and shock with cold water to keep it bright green. Squeeze out excess water.
  6. Combine kale, spiralized veggies and cooked veggies in a large serving bowl. When ready to serve, add tahini to dressing in a mason jar and shake vigorously until combined. Drizzle salad with vinaigrette.
  7. Top with protein of your choice, goat cheese or Greek yogurt for extra creaminess.

I hope you enjoy these oodles of zoodles all Easter weekend and the week to come! Serve with protein of your choice and some hearty crackers or bread to sop up some of the leftover dressing.

Happy Easter!

ClaireLeave a comment

“Eggs in Hell”

This past week was a rough one! With just getting back from Anaheim for CSM, a serious stomach virus going around work, catching a bug myself, and getting ready to go out of town again this weekend for my dear friend Kate’s bridal shower, I’ve been in quite the frenzy! Time for some super easy and hearty dinners. I’ve wanted to try this “Eggs in Hell” recipe for some time after seeing it featured on The Chew, and decided to modify a bit to add all of the ingredients I love (aka, more onions, mushrooms, and garlic). I also made the sauce in the crock pot so I could make more of it for leftovers!

"Eggs in Hell"
“Eggs in Hell”
“Eggs in Hell”
Recipe Type: Dinner, Entree
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-6
Poached eggs nestled into savory tomato sauce and topped with melty mozzarella cheese. Amen.
Ingredients
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 1 cup baby bella mushrooms
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 tbsp + 1 tbsp fresh, minced basil (divided)
  • 1 28 oz can quality crushed tomatoes
  • 1 14 oz can quality diced tomatoes
  • 1 tsp each red wine and balsamic vinegar
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • 4-6 large eggs (depending on size of skillet)
  • 1/2 cup peas
  • 4-6 slices fresh mozzarella (one per egg)
  • steamed spinach, for serving
  • truffle oil or truffle salt, for serving
Instructions
  1. In a cast iron skillet, heat olive oil on medium-high heat. Add onions, and garlic and cook 3-4 mins until soft. Then add mushrooms, seasoning, and 2 tbsp basil and cook for one more minute, stirring occasionally.
  2. In same pan, add tomatoes, vinegar, red pepper flakes, salt and pepper (to taste) and bring to a boil, then immediately reduce heat to a simmer. (Careful- the tomato sauce will bubble quickly! Note: I also made more of the sauce in the crock pot and set to high for 2-3 hours- a good way to have more sauce for leftovers!)
  3. When simmering, crack each egg into tomato mixture and cook for 5-7 mins until egg whites are set but yolks are still soft. Top with peas, mozzarella, and remaining basil.
  4. Broil skillet on high for 2-3 minutes until mozzarella cheese is browned.
  5. Serve over spinach or spaghetti squash, with a drizzle of truffle oil/salt for extra gourmet flavor!

Hope you enjoy! Perfect for Meatless Monday or a light dinner, served with a side of sautéed greens and crusty bread for dipping. Happy almost-Friday!

"Eggs in Hell"
“Eggs in Hell”

ClaireLeave a comment