Recipe and Song of the Day: Beef Veggie Noodle Soup & Tristan Prettyman

November 3, 2012 By Sarah Sellers in Recipe Experimentation, Song of the Day Tags: Beef Veggie Noodle Soup, Cedar and Gold, food, Lifestyle, music, My Oh My, Recipe, Tristan Prettyman 5 Comments

Just when you think it’s getting cold in Texas you get shocked with a jolt of 90 degree heat. BUT that won’t stop me from getting in the Fall/Holiday spirit. I love making a big pot of soup when the weather starts to cool. It’s simple, comforting, and you can eat it all week.

I decided to hold off on posting yesterday’s Song of the Day so I could make it a joint food and music post. So dig into this delicious Beef and Veggie Noodle Soup recipe and enjoy this track off Tristan Prettyman’s latest release, Cedar + Gold. Thanks to one of my girlfriends for introducing me to Miss Prettyman. Her chill vocals and lyrical style is a cross between Colbie Caillat and Sara Bareilles. Check out My Oh My!

Happy Listening!

Beef Veggie Noodle Soup

Ingredients

1 medium yellow onion, chopped
1.5 pounds lean ground sirloin
1 tbsp Nature’s Seasoning*
2 tsp celery seed*
1 tsp kosher salt
cracked black pepper
2 extra large beef bouillon cubes
2 cans beef consomme (Campbell’s)
2 cans water
32oz container beef broth
1 can tomato soup (Campbell’s)
1 can sweet corn – do not drain
1 small bag mini carrots
3/4 head green cabbage, chopped
6oz bag green peas
1 bag shell pasta

**The seasonings are not exact measurements. Make sure you are tasting and adjusting along the way!

Heat the olive oil in a large dutch oven over medium high heat. Saute the onions until slightly transparent. Add the ground beef, Nature’s Seasoning, celery seed, salt and pepper.

Saute until no longer pink.

Add the bouillon cubes, beef consomme, water and beef broth. Bring to a boil and simmer on medium low for 45 minutes to an hour, stirring periodically. Taste and adjust seasoning accordingly.

Stir in the tomato soup, corn and carrots. Bring to a slow boil and cook until the carrots are slightly tender.

Add the cabbage and cook for 5-10 minutes.

Add the peas and pasta and cook until the pasta is al dente. If the soup is too thick add more water and adjust seasoning.

Bon Appetit!

Tristan Prettyman Photo Source: Speakers in Code

Skillet Roasted Chicken with Lemon & Herb Pasta

September 27, 2012 By Sarah Sellers in Recipe Experimentation Tags: Easy Chicken Recipes, food, Lemon and Herb Pasta, recipes, Rosemary Roasted Chicken 3 Comments

I decided to take a break from music tonight and get reacquainted with my kitchen. A shameful 23 days has past since my last meal post and tonight was the perfect night to bring you guys a new recipe.

Things have been so crazy the last month and I was completely drawing a blank on what to cook. Thankfully, Food Network was reading my mind and served up one of the best recipes I’ve made in a long time. I added my own little flair to the pasta and it turned out to be the quickest and tastiest pasta I’ve ever made.

Skillet Roasted Chicken with Lemon & Herb Pasta

Recipe adapted from Food Network’s Skillet Rosemary Chicken

Ingredients

Chicken

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Pasta

8oz Penne Pasta
1 tbsp rosemary leaves
1/4 cup fresh parsley
1/2 lemon, juiced (make sure it’s a juicy one)
1/4 tsp red pepper
1/4 kosher salt
1/4 black pepper
1/4 cup shredded parmigiana reggiano
drizzle of olive oil

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

While the chicken is roasting cook the pasta until al dente. Lightly drain and return to the pot. Mince the rosemary and parsley together and stir into the pasta with the remaining 6 ingredients.

Serve each chicken breast with a drizzle of sauce, veggies and the pasta.

Bon Appetit!

Lobster Rolls in Dallas? Hell yes…gimme some!

September 4, 2012 By Sarah Sellers in Recipe Experimentation Tags: central market, food, Lobster Harvest, Lobster in Dallas, Lobster Recipes, Lobster Rolls, recipes, Seafood Recipes 2 Comments

A few years back I wrote about a unique find near the DFW airport, Lobster Harvest. This my friends is where Lobsters come to retire, where the weakest links find their way on my plate for a fraction of the cost. Now keep in mind, we are not in Maine, and today’s soothing 106 degrees reminded us all that for us here in Texas, summer is far from over.

Even though we’re hundreds of miles away from fresh succulent lobster doesn’t mean it isn’t here for us to enjoy. So since you all made Discounted Lobster in Dallas? one of my most popular posts I thought I would step it up a notch and tell you where you can buy delicious, plump, and slightly more expensive lobster.

Central Market never fails to amaze me. Between an abundance of the freshest produce in Dallas you can find an array of exotic fruits, any type of stuffed, seasoned and picture perfect meat and of course, the freshest seafood I’ve seen in the city. I haven’t sampled all of the many fish markets in the metroplex but out of the few I’ve tried, I always find my way back to Central Market.

On that note it can get pretty pricey for a normal week night meal, BUT every week like a mini present in my Inbox I receive their weekly specials that always have a seafood special. Lobster is on that list quite a bit ranging from $5.99 for a lobster tail or per pound for fresh Maine lobster.

I apologize in advance for the redundant recipe (not really) but I can’t resist a plump lobster roll when I see $5.99 a pound. So for those of you in the DFW area check out Central Market, subscribe to their newsletter and prepare to not be disappointed.

Lobster Rolls 2012

Serves 4 small rolls or 2 large

1 pound fresh steamed lobster meat (around two 1.5 pound lobsters)
2 tbsp green onions, diced
1 tbsp parsley, finely chopped
juice from half a lemon
1/4 cup light mayonnaise
kosher salt and pepper
hot dog buns or rolls

Remove the freshly steamed meat from the shells and rinse. Pat dry and chop into bite size chunks. Toss in a medium size bowl with the green onions, parsley, lemon juice and mayo.

Season with the salt and pepper according to taste.

Toast the buns and fill with the delicious meat!

When I’m making lobster I want to taste the full flavor of the meat so I avoid crowding it with too many ingredients.

Bon Appetit!

Shrimp with Tomato, Basil & Peppers

August 1, 2012 By Sarah Sellers in Recipe Experimentation Tags: food, Healthy Recipes, Quick and Easy Cooking, recipes, Shrimp, Tomato and Basil Leave a comment

Matt and I made the brave decision to tackle the Advocare Herbal Cleanse for 10 whole days. Now at first, I have to admit that I didn’t really see it as that big of a challenge. Unlike the dreaded liquid cleanse you actually get to eat whole food on this one. What’s not to love about fruits, veggies, chicken and fish….fast forward to day 9. My palette is screaming for variety…a sip of wine…a slice of cheese smashed in between a loaf of bread. Le sigh.

The good news is I survived and feel pretty damn good. A full recount of our last 10 days will go up tomorrow. Until then, I had to post this ridiculously healthy, simple and delicious shrimp recipe!

Now excuse me while I go steam some more veggies….

Shrimp with Tomato, Basil & Peppers

Ingredients

no fat olive oil cooking spray
1 small yellow onion, sliced
1/2 green bell pepper, sliced
1 large garlic clove, julienne style
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/2 tsp crushed red pepper, divided
1 tsp fresh thyme, minced
1 tbsp fresh lemon juice, plus extra for drizzling
1/4 cup chicken stock
1 pound peeled and deveined shrimp
1 small tomato, seeds removed and chopped
1 tbsp fresh basil, chopped

Heat a large dutch oven over medium high heat and lightly coat with the olive oil spray. Saute the onions and peppers until soft. Add the garlic and saute an additional 30 seconds. Add 1/4 teaspoon of the salt, black and red pepper, all of the thyme, lemon juice and the chicken stock. Saute until the chicken stock has slightly reduced.

Season the shrimp with the remaining salt and pepper and drizzle with some of the fresh lemon juice. Add the shrimp to the onion mixture and cook until nice and opaque. Stir in the tomatoes and basil and remove from the heat.

Serve along side a crisp romaine salad with creamy chunks of avocado, tomato, sliced onion, red pepper, fresh lemon and a drizzle of olive oil.

Bon Appetit!

Basil Fruit Tarts with Creamy Yogurt

July 22, 2012 By Sarah Sellers in Recipe Experimentation Tags: food, Fruit Tarts, Healthy Fruit Tarts, Lifestyle, recipes, Summer Recipes, Yogurt Fruit Tarts 1 Comment

For most of my life I’ve loved summer. What’s not to like? Long days, ice cream, warm nights on the lake, fresh fruit, swimming pools….then I moved to Texas. Don’t get me wrong, I love the Lone Star State, but damn it’s hot. Thank god this summer hasn’t been remotely as excruciating as the last, in fact, it’s reminded me of all the reasons I love summer.

Basil is one of my favorite herbs to grow. It’s super easy and produces an abundance of fresh basil the entire spring and summer season. So when the heat started to pick up I wanted to put some of the beautiful leaves to use before the sun burned them all up. Oh and lets not forgot all of the amazing fresh fruit on hand!

I made two versions of the tarts, one with yogurt and one without, but for the sake of this post I’m sticking with the yogurt tarts…delish!

Ingredients

Simple Syrup

1/2 cup water
1/2 cup sugar
1 tsp fresh lime juice
1 sprig basil (5-6 leaves)

Tarts

8 tart shells
1/2 cup light n’ fit vanilla yogurt
1/2 cup blackberries
1/2 cup blueberries
1/2 cup kiwi, quartered
1/2 cup strawberries, quartered
16 small basil leaves for garnish

Preheat oven to 375 degrees.

In a small saucepan heat the water and sugar over medium heat until the sugar is dissolved. Remove from the heat and stir in the lime juice and basil. Let the simple syrup rest until cooled and the basil has infused into the liquid. Strain into a small bowl and set aside.

Pierce the tart shells with a fork on the bottom and sides of the tart shells to prevent puckering. Bake until lightly golden brown, 8-10 minutes. Remove from the oven and cool.

Remove the shells from the tins and spoon one tablespoon of yogurt into each shell. Fill with the fruit and drizzle with the simple syrup. Top with two sprigs of basil.

**Side note: you could also mix all of the fruit together in a large bowl with the simple syrup then fill the tart shells.

Bon Appetit!

Creamy Orecchiette with Herbs & Shrimp

July 5, 2012 By Sarah Sellers in Recipe Experimentation Tags: Cooking Light, food, healthy pasta dishes, orecchiette pasta, quick and easy pasta dinner, recipes, shrimp pasta 2 Comments

I’ve been on a major salad kick the last few weeks and have been trying to avoid my true loves, Mexican food and pasta. All the leafy greens and chicken have got the job done but the pasta craving hit me pretty hard the other night. Like all “master dieters” will say, instead of fighting the craving I decided to give in and opt for a guilt free, summery pasta to quench my carb craving.

I adapted the recipe from Cooking Light’s Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing with just a few minor changes. It wouldn’t be dinner in my house if we didn’t eat past 9pm so needless to say I was starving by the time the pasta was done. I ate it hot (which was delicious) but I would definitely suggest letting the pasta cool (for 20-30 minutes) or refrigerate overnight. The flavors the next day were even better then the night before.

Ingredients

Serves 4

8 ounces uncooked orecchiette pasta
1 tbsp extra virgin olive oil
1/2 cup yellow onion, chopped
1 tsp salt, divided
1/2 tsp ground black pepper
8oz cremini mushrooms, sliced
1/2 pound medium shrimp, peeled and deveined
1/2 cup thinly sliced radishes
1 cup frozen green peas
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
3 tbsp minced fresh chives
1 tbsp chopped fresh dill
1/2 tsp grated lemon rind
1 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 garlic cloves, minced

Cook pasta according to package directions, omitting salt and fat. While the pasta cooks heat the olive oil in a large dutch oven over medium high heat. Saute the onions until tender; add 1/2 teaspoon of salt and pepper. Stir in the mushrooms and cook until tender.

Add the shrimp and saute until mostly cooked through and translucent, around 2-3 minutes on each side. Add the green peas and radishes, saute until heated through. Remove from the heat and stir in the pasta. Use a splash of the starchy pasta water to scrape up any brown bits from the pan. Set aside.

Combine mayonnaise and remaining ingredients, including the remaining 1/2 tsp salt, in a small bowl; stir well with a whisk. Pour over the pasta and toss until nicely coated. Enjoy hot or refrigerate overnight for a tasty pasta salad lunch.

Bon Appetit!

Stuffed Bell Peppers with Chicken

June 28, 2012 By Sarah Sellers in Recipe Experimentation Tags: Chicken Stuffed Bell Peppers, Easy Black Beans, food, recipes, Stuffed Peppers 2 Comments

My obsession with red bell peppers continue. The hubby was craving something peppery and full of Mexican flavor tonight so I thought why not whip up some delicious stuffed peppers. I found a recipe on Buns in My Oven [super cute blog name by the way] that looked might tasty so I thought I would try my own spin on it.

So here you are, stuffed RED bell peppers with chicken, cheese and well, a whole bunch of other yummy stuff!

Serves 8

Ingredients

1 can fresh corn kernels, rinsed and drained
2 rotisserie chicken breasts, no skin, shredded
4oz reduced fat cream cheese
1/2 cup light sour cream
1 tsp fresh lime juice
1 tbsp jalapeno, diced
2 tbsp green onion, chopped
small can diced green chiles
1/4 cup cilantro, chopped
1 tsp cumin
1 tsp chile powder
1/4 tsp kosher salt
1/4 tsp cracked black pepper
1/2 cup shredded jalapeno jack cheese, divided
4 large red bell peppers, halved and seeds removed
1/2 cup panko bread crumbs

Preheat oven to 350 degrees.

Mix the corn and the next 12 ingredients, through the black pepper, in a large bowl.

Add 1/4 of the cheese and mix together until well combined.

Spoon the mixture into the bell peppers and sprinkle with the remaining cheese.

Top with the panko bread crumbs and bake for 30-35 minutes until the filling is heated through and the peppers are tender.

I served them with some yummy black beans. Just heat a sauce pan with 1 tsp of oil and saute 1 tbsp of chopped jalapeno pepper, 1 tbsp chopped green onion and 1 minced garlic clove until tender. Add 1 can of low sodium black beans [rinsed and drained] and 1/2 cup chicken broth. Stir in a dash of cumin, salt, and chile powder and cook until liquid is mostly reduced. Taste and adjust seasoning accordingly.

Serve this up with some spicy salsa and guacamole for a complete Mexican dish.

Bon Appetit!

Chicken Roll-Ups with Sundried Tomatoes, Basil & Goat Cheese

June 26, 2012 By Sarah Sellers in Recipe Experimentation Tags: chicken roll-ups, food, Goat Cheese and Basil, Lemon Sauce for Chicken, recipes, Sundried Tomato Leave a comment

Ingredients

Chicken

4 boneless skinless chicken breasts, pounded thin
1 tsp kosher salt, divided
1 tsp cracked black pepper
3 tbsp goat cheese
4 sundried tomatoes, divded
8 large basil leaves, torn
1 tbsp lemon zest
1 tbsp extra virgin olive oil

Sauce

1 tbsp extra virgin olive oil
1 large shallot, minced
1 garlic clove, minced
1 tsp fresh thyme, minced
1/4 cup dry white wine
2 cups chicken broth
1/4 cup fresh lemon juice
1 tbsp all purpose flour
1 tbsp butter
salt and pepper

To prepare the chicken assemble the salt and pepper, goat cheese, tomatoes, basil and lemon zest in an assembly line.

Starting with one chicken breast at at time sprinkle with salt and pepper and dot with 2 tsp of goat cheese.

Top with one tomato, diced.

Two large basil leaves (torn).

And finish off with a few sprinkles of lemon zest.

Tightly roll the chicken and wrap with plastic wrap. Place in the fridge for 30 minutes to an hour.

To prepare the sauce heat one tablespoon of olive oil in a large dutch oven.

Sear the chicken on both sides until nice and golden brown.

**Tip: if the chicken is sticking to the pan it’s not ready to be turned. Remove the chicken from the pan and cover with foil. Set aside.

Heat the remaining tablespoon of olive oil and saute the shallots until tender.

Add the garlic and thyme and saute until fragrant. Add the white wine and slightly reduce, stir in the chicken broth.

Whisk together the flour and lemon juice and add to the pan. Bring to a boil and simmer on medium low until the sauce has reduced and is slightly thickened. Add the chicken back to the pan and cook, covered, for 7-8 minutes until chicken is cooked through.

Remove the chicken from the pan and slice. Melt the butter and season the sauce with salt and pepper to taste. Drizzle over the chicken.

I served the chicken with a mixed green salad with goat cheese, raspberries, sundried tomatoes, walnuts and lite balsamic vinaigrette.

Bon Appetit!

The Ultimate Side Salad

June 7, 2012 By Sarah Sellers in Recipe Experimentation Tags: food, Quick and Healthy Salad, recipes, salad, southwest caesar salad Leave a comment

I love salad. The simplicity of the leafy green and the endless possibilities. The fact that you can make a salad more fattening then a cheeseburger pretty much says the sky’s the limit! While grilling some chicken and corn I threw together this simple little delight. This would also be delicious with some rotisserie chicken shredded on top for a complete dinner. Don’t forget the crumbled tortilla chips…it definitely makes this an epic side salad!

Ingredients

1 head romaine lettuce, rinsed and chopped
1/2 small red onion, sliced
1 roasted jalapeno pepper, sliced
1 roasted orange bell pepper, sliced
1/4 cup blue cheese crumbles
2 tbsp fresh salsa
2 tbsp ceasar dressing
cracked black pepper
tortilla chips, crumbled

Mix all of the ingredients together in a large bowl.

**I don’t like my lettuce drenched in dressing so feel free to add as much as your little heart desires!

Bon Appetit!

Rotisserie Chicken & Grilled Veggie Salad

May 31, 2012 By Sarah Sellers in Recipe Experimentation Tags: food, Grilled Salad, Grilled Veggies, Quick and Healthy Salad, recipes, Rotisserie Chicken 6 Comments

In my attempt to spend less time throwing out unused produce I’ve been looking for creative ways to use up all the veggies I seem to collect in my crisper. My obsession with red bell peppers continues along with my new found love of red cabbage. It’s amazing how these veggies transform with a drizzle of olive oil and a little bit of heat. Delish!

Rotisserie Chicken & Grilled Veggie Salad

Ingredients

olive oil for brushing
1 red bell pepper, sliced 1/2″ thick
1/2 red onion, 1/2″ thick rings
1/2 jalapeno pepper
1/4 head red cabbage, sliced thick
1 avocado, halved
1 tomato, sliced into thick rounds
1 head romaine lettuce
2 rotisserie chicken breasts, skin removed, shredded
light balsamic vinaigrette (my favorite is Newman’s Own)
Salt and pepper

Preheat an outdoor grill or grill pan to medium high heat and brush with olive oil. Season the veggies with salt and pepper. Grill the bell pepper, jalapeno and red onion for 4-5 minutes on each side until nice and heated through, almost limp.

Remove from the grill. Lightly drizzle the cabbage with olive oil and place on the grill along with the two avocado halves. Grill for 4-5 minutes, flipping the cabbage halfway through.