Twofer: Making 2 meals in less than an hour is a snap!

All of us love a bargain, me just as much as the next person.  Well, let me tell you, a twofer can help you save money and time in the kitchen too.  I have learned through being a working mom who is determined to feed my family good, homemade food most nights of the week, that a key to success is learning how to make 2 meals at once.  As I embarked on this challenge years ago, I found that it's easy to make 2 at once without increasing your normal dinner prep time, it just takes a bit of planning.  This type of meal can be done using any type of protein and veggies you like, you just have to pick two dishes that share most of the ingredients and you are golden.  For my example, I made my oh so famous Tomatillo Chicken Enchiladas and Tex-Mex Chicken Salad.  Try these 2 out, and I'm sure you will be pleased to find that this isn't as hard as it seems.  Plus you save yourself a whole night of cooking without sacrificing your family's home cooked meal.  This is absolutely perfect for those weeks where you only have 1 night to spend in the kitchen and you don't want to spend all the rest of the week eating from a drive-thru.

Prep It

• To make food prep for this go quickly, I like to use a Rotisserie chicken (you could also pre-bake chicken tenderloins as well).  Either way, de-bone, skin and cut your chicken into 1 inch pieces ahead of time
  
• Chop all fruit and vegetables (celery, onions, grapes, cilantro) and store in seperate zip-lock bags overnight

What Goes In It: Don't freak out, this list is for BOTH recipes (Enchilada only ingredients are blue and chicken salad only ingredients are green--all others are common between both recipes)

• Cooked boneless skinless chicken, cut into 1 inch chunks
• 1 red onion
• 2 tbls minced garlic
• 2 tsp cumin
• 2 tsp chili powder
• Olive oil
• Kosher salt
• Cilantro
• 2 containers of Store bought Tomatillo Salsa (I prefer the Market Pantry Target brand, should be about 32 oz of salsa)
• 1/2 lime, juiced
• 1/4  cup all-purpose flour
• 2 cups chicken stock
• 10 large flour tortillas
• Shredded cheese (mexican blend or cheddar)
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tbls Chicken Grill or Montreal seasoning
• 2 tsp Paprika
• 1/2 tbls McCormick Smokehouse Maple seasoning
• 2 tsp Creole seasoning
• 1 cup seedless purple grape halves
• 1/2 cup celery
• 1/4 cup mayonnaise
• 1 tbls red wine vinegar
• 1/2 tbls worteschire sauce
• 1 tbls orange juice

How to Make It

Start with the Enchiladas

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add half the onion and cook until soft and caramelized, about 5 to 7 minutes.
2. Add the garlic, 1 teaspoon of cumin, 1 teaspoon of chili powder, ½ tablespoon of salt and 2-3 tsp cracked black pepper then cook for another minute. 
3. Add the flour and whisk to cook the flour without burning. 
4. Add the chicken stock followed by ½ the tomatillo salsa and sour cream. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
   
     
5. Add 2/3 of the chicken, stirring until all chicken is coated in the sauce.  Squeeze lime juice into chicken mixture.
   
6. Check seasoning and season to taste with more salt and pepper if needed and add ¼ cup finely chopped cilantro.  Remove from heat and let cool for about 10 mins.

Meanwhile begin prepping for the chicken salad…

1. Put the remaining onions, chopped celery and chicken into a non-reactive bowl (glass or plastic works best with a lid).
   
2. Add remaining cumin and chili powder plus the garlic powder, paprika, grill seasoning, creole seasoning, and smokehouse seasoning to the bowl.  Add grapes and set aside.
   

Back to the Enchiladas…

1. Lightly coat a 9x12 inch Pyrex dish with non-stick spray. 
2. Pour about ¼ cup of the reserve salsa into bottom and spread around so that it lightly coats the bottom of the dish. 
3. Heat the tortillas in the microwave wrapped in damp paper towels for 30 seconds to soften.   
4. To begin assembly of the enchiladas, set up an assembly line of the tortillas, cheese and chicken mixture.
   
5. Pour the remaining salsa into a shallow bowl.  Dip each tortilla into the salsa so that it is lightly coated on either side. 
6. Put 1 tablespoon of cheese followed by 2 tablespoons of chicken mixture into the tortilla and top with another 2 tablespoons of shredded cheese.
   
7. Starting at one end, roll the tortilla up like a cigar, being careful to tuck the ingredients in as you go. Tip, if you put the inside ingredients closer to one side of the tortilla, it makes it easier to wrap.
   
8. Place wrapped tortilla into the baking dish seam side down.  Repeat this step for each tortilla until all of the chicken mixture is used. 
   
9. Pour any reserve salsa over top of the enchilada, then top with ½ cup shredded cheese.  
   
10. Bake uncovered for about 30 minutes until cheese is bubbly and tortillas begin to slightly crack around the edges.
    

While the Enchiladas are baking, finish the chicken salad... 

1. Add mayonnaise, vinegar, and orange juice to the bowl.  
   
2. Stir until all chicken is well coated.  Taste and adjust seasoning to taste. 
   
3. Refrigerate for up to 5 days.

To serve the Enchiladas, top with fresh cilantro, diced tomatoes and/or sour cream.

To serve the chicken salad, put a healthy ice cream scoopful on a Hawaiian roll or croissant and serve with chips.

Voila!  Two dishes and only 1 night of cooking.  Now that’s what I call a TWOFER!  Enjoy!

Extra Tips/Shopping List

• What You'll Need
• Cilantro
• Tortillas
• Chicken Grill Seasoning or Montreal seasoning
• McCormick Smokehouse Maple Seasoning
• Grapes
• Orange Juice

What You Should Have Stocked

• Everything else!

Extra Tips

• Using a food processor to chop the veggies will make everything go faster and assure a good fine chop--especially if you have picky kids who like to pick things out of their food!
• Always use a non-reactive bowl when using vinegars--if use a metal bowl, it can alter the flavor of your dish
• If you are worried about overcooking the tortillas in the microwave, you can heat them on a griddle pan or if you have a gas stove, over the open flame on low. Just put the tortillas directly over the fire and heat on each side for 20-30 seconds.
• Wrap the tortillas in damp paper towels or in plastic wrap
• This same meal method could be done with spaghetti and beef enchiladas, which would almost be better because you'd also have a ton of leftovers!

Until next time,

the Gourmet Mommie

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East Meets West: A Southern Classic with a Touch of Asian Flare

One of the main things that I am known for with my family and friends is turning almost everything I cook into a creole dish.  My motto is Tony’s Seasoning is good for everything, right!  Well, if you ask my sister I need to pump the brakes on the Creole seasoning periodically due to the higher sodium content.  This mindset combined with my new found desire to create healthy meals that my kids will love has caused me to explore other spices to really expand my definition of creole fusion.  For last night’s meal, I decided to combine a classic Chinese dish with a Southern favorite.  Plus if you’re watching your salt intake, my Asian Inspired Country Style Ribs, which I served with a Green bean and mushroom stir fry and basic fried rice, is the perfect way to keep all the flavor but lose a lot of the salt!  I created these recipes on the fly using only things that I had on hand so I promise the grocery list for this meal should be fairly short (if you stocked your kitchen the way I recommended) AND you can easily swap my choices out with spices and veggies you have on hand.  The thought behind this recipe is more method and experimentation rather than sticking to a rigid ingredient list. In this case, my experiment paid off, the family loved this and kids cleaned their plates. Having fun in the kitchen by combining new flavors is always goal and hey when in doubt trust your nose.  If it smells good, it will taste good.  If it doesn’t, well you might want to rethink your choices :-). 

Prep It

• This is one of those meals that benefits from day ahead prepping.  I made it on a Sunday so I did all my prep work in the morning right after church, but all of this can easily be done the night before or on your normal prep day in order to cut down on time during the week.
• If frozen, take out the meat the night before and place it in sink over night to allow adequate time to thaw.
• Make the marinade and place in an airtight container in the fridge or if your house is fairly cool (70°C or below) you can leave it on the counter for up to 8 hours
• Wash and prep your green beans by snapping off the tough ends.  If you plan to store these in the fridge, wrap a paper towel around them and place in a zip lock bag.  This will keep the moisture off the beans and they will last longer
• If serving with rice, cook it a day in advance and store in an airtight container in the fridge until ready to use

What Goes In It

• 1 ½ lbs Country Style Boneless Ribs
• 2 tbls Chinese Five Spice Powder
• 2 tbls Pork Rub (I used McCormick Brand)
• 1 tbls Kosher Salt
• 2 tbls brown sugar
• 4 tbls bourbon (I used Southern Comfort)
• 4 tbls Lite Soy Sauce
•  2 tsp minced garlic
• 1 tbls BBQ sauce or Hoisin Sauce
• 3 tbls honey

How to Make It

1. In small bowl, combine the five spice powder, pork rub, brown sugar and kosher salt.  Rub the rubs with the spice mixture then place in to a large zip lock bag.
2. Using the same bowl, mix together the bourbon, soy sauce, garlic, BBQ sauce, and honey. Rub the pork belly with the marinade mixture and marinate for a minimum of 2 hours on the counter or up to 24 hours in the refrigerator.
3. Preheat the oven to 350°F.
4. Hold up the pork for a few seconds to allow excess marinade to drip off, and then place each piece on the griddle pan, cooking for 3-4 minutes per side. (NOTE: DO NOT THROW OUT YOUR MARINADE).
   
   
   
   
5.  Immediately remove the ribs from the griddle pan and place on a broiler pan that has been lightly brushed with sesame oil. Brush with the reserve marinade.
6. Roast the ribs for about 25-30 minutes.
7. The ribs are done when the center of the rib strip feels firm or the internal temperature reaches 145°F. (medium rare) and 160°F. (medium) on a meat thermometer inserted at the thickest part.
   
8. Remove the ribs from oven and let it cool for 3- 5 minutes. Arrange the ribs on a plate, top with sliced green onions or toasted sesame seeds and serve.

Extra Tips/Shopping List

What You’ll Need

•  Country Style Ribs
•  Pork Rub
• Chinese five spice powder

What You Should Have Stocked

• Kosher Salt
• Brown sugar
• Bourbon or other alcohol such as Southern Comfort
• Soy Sauce
• Garlic
• BBQ sauce or Hoisin Sauce
• Honey

Extra Tips

• Taste your marinade before pouring it over the meat and adjust your seasoning.  If a sauce tastes good raw, it will be even better cooked!
• Placing a paper around or in the same bag with veggies keeps moisture away and prevent premature molding
• Cutting the green onions on an angle makes your dish look more elegant and finished
• Sesame oil has a low burning temperature so be sure to keep your grill pan heat at Medium
• If you don’t have sesame oil on hand, vegetable oil or non-stick spray can be used
• If you are looking for a substitute for Chinese Five Spice Powder, you can make your own.  This will make more than you need store any reserve in an airtight container. I like to save empty spice bottles for this purpose.
•  ½ tsp ground cloves
• 2 tsp cracked black pepper
•  1 tbls ground cinnamon
• 4 tsp ground all spice
•  1 tbls of fennel or dill seeds
• If you are not great and using the touch test for meat doneness (yes I made that word up), get a meat thermometer, it takes all the guess work out of trying to figure out if you are medium, medium rare or well done!
• Have fun experimenting and trying new flavors!

Until Next Time Happy Cooking,

the Gourment Mommie

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Recipe For Success: Preparing Your Kitchen for Everyday Cooking

Ever have that moment where the day gets away from you and at 5 pm you realize, oh crap I haven't planned dinner and haven't taken anything out!  Add to that needing to have dinner on the table before 7 pm so that one of your kiddos or husband gets a descent meal before having to head off to this practice or that game?  All of us have had this experience or one similar to it; but the one thing that I have found to be the biggest obstacle in this situation is avoiding having to go the store at the 9th hour or eating 3 day old leftovers, sandwiches or some other undesirable meal.  So what then is the solution to this conundrum? Having a fully stocked kitchen...that means fridge, freezer, pantry and spice cabinet.  I have so many friends who are baffled by the fact that I cook almost everyday and that I can fix my "Gourmet Mommy" meals without going to the store to buy every single ingredient each time.  As I have mentioned before, I have come from a long line of amazing cooks or as I like to call them, home chefs, who have taught me how to make something out of nothing and knowing the bare essentials to always have on hand.  Like a girl scout, I am always prepared! This way I can give my family great food without constant visits to the grocery store or having to settle for eating out.  Here are the 5 ingredients you need to build a kitchen that is sure to be a recipe for success.

Ingredient 1: Prepare Your Pantry

• Dried Pasta--all kinds.  I usually keep at least 4 on hand at all times.  My favorites are:
• Macaroni
• Spachetti or Linguine
• Lasagna
• Penne

You can buy whichever your favorites are and just buy in bulk.  Did you know that even after    opened dry pasta can last up to 1-2 years.  Trust me, you will use it up without any concern for it going bad first.

• Rice
• Corn bread mix or Corn meal
• White Sugar
• Brown Sugar
• Confectioner's/Powdered sugar
• Honey
• Chocolate chips
• Nuts--whatever is on sale, in my case it's usually pecans
• All Purpose Flour
• Baking Soda
• Baking Powder
• Corn Starch
• Sweet potatoes
• Red potatoes or Russet (whichever you prefer)
• Tortillas
• Red Beans (or whatever you favorites are)
• Tomato products, including paste, sauce and diced
• Assortment of stocks--chicken, veggie, and beef.  I have also been known to randomly buy seafood stock, just in case ;-)
• Bread crumbs
• Sauces/Condiments
• Ketchup
• Mustard
• Mayo
• Worcestershire Sauce
• Soy Sauce
• Teriyaki Sauce
• Hot Sauce
• Vinegars/Dressings
• WhiteVinegar
• Red Wine Vinegar
• Apple Cider Vinegar
• Balsamic Vinegar
• Olive Oil Vinegarette (I like Newman's Own)
• Italian Salad Dressing
• Ranch mix
• Oils/fats
• Extra virgin olive oil
• Sesame Oil
• Vegetable Oil
• Non-stick cooking spray
• Supplies
• Plastic storage bags
• Aluminum foil
• Parchment paper

Ingredient 2: Spice it Up

• Kosher Salt
• Black pepper grinder (and peppercorns)
• Creole Seasoning (Tony's is the best)
• Old Bay seasoning
• Garlic powder
• Onion powder
• Chili powder
• Cumin
• Cinnamon
• Nutmeg
• Dried parsley, thyme, oregano, basil
• Vanilla extract
• Assortment of regional seasonings: Italian, Greek and Chinese five spice are my favorites
• Paprika
• Lemon pepper seasoning (and recently I have started buying garlic pepper too, soooo yummy)
• Sage
• Poultry seasoning
• Bay leaves
• Cayenne pepper
• Red pepper flakes

Ingredient 3: Freezing it Keeps It

• Meat, meat and more meat!  I store all different cuts of chicken, ground turkey, ground beef, some type of fish filet (catfish or tilapia) and already peeled shrimp in my freezer at all times.  The trick is to buy it when it goes on sale.  This way you will never be without.  Buy your favorites or most used protein, but always have plenty on hand
• Butter--again buy it on sale and put it in the freezer
• Assorted shredded cheeses
• Smoked meat (i.e. smoked turkey necks or hamhocks)
• Frozen vegetables
• Broccoli, peas, corn etc (or whatever your favorite is)
• Stir fry mix
• Miripoix  (also known as the Trinity for Creole cooking--green bell pepper, onions and celery. I buy bags of this almost every time I grocery shop.  It is a great time saver and goes in almost everything I cook.  Having it already cut and ready to go is my secret weapon on most nights.

Ingredient 4: Refresh Your Fridge

• Roma tomatoes
• Lemons
• Limes
• Celery
• Bell pepper
• Red onion
• Green onions
• Minced or fresh garlic
• Flat leaf/Italian parsley
• Cilantro
• Basil
• Green leaf lettuce
• Baby spinach
• Butter--I know I have this in freezer section too but I do always have 1 in the fridge and 2 in the freezer
• French vanilla cream
• Milk
• Good quality White and Red wine--DO NOT BUY COOKING WINE. My rule is, if you can't drink it, why cook with it.
• Crescent rolls
• Ready made Pie crust
• Shredded, Mild mexican velveeta and cream cheeses
• Bacon
• Eggs
• Smoked sausage (can also be stored in the freezer)

Ingredient 5: Get Equipped

Doesn't do you any good to have all that food if you have nothing to cook it in.  Below is a list of the pans and utensils that I absolutely can't live without.  If you are missing any of these, I encourage you to go to your local Tuesday Morning or TJ Maxx and invest!

Pots & Pan
Non-stick skillet, large and small
Cast iron skillet
Broiler pan
Sauté pan
Dutch oven
Large stock pot
Colander
Sifter
Muffin pan
Fluted bundt pan
Pyrex dishes—square and rectangular
Cookie sheet
Mixing bowls
Utensils & Tools
Wooden spoons
Rubber spatulas
Thin/flexible spatula
Good quality knife set (At least a Senkou, paring knife and serrated bread knife)
Microplane/grater
Tongs
Lemon juicer
Potato/vegetable peeler
Measuring cups/spoons
Liquid measuring cup
Hand-held can opener
Blender
Food processor
Baking rack/cooling racks

I know this list may seem overwhelming, but I assure you that it is all an investment. Having these items on hand at all times will significantly limit how much you have to make mid-week grocery visits or eat out.  I have friends who have adopted this stocking method and to this day thank me for helping them get out of the constant store visit cycle.  Plus, if you follow this blog regularly (shameless plug) you will find that you can cook most of the recipes  I will post without heading to the store every time you want to try something new!

If you have any questions about any of this or where to find it, feel free to post in the comments.  Happy Shopping!

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In the Morning, I'm Making Waffles--Getting the Kids Involved in Cooking!

  

One of the things I most remember about my childhood is cooking in the kitchen with my mom and grandmothers.  I come from a long line of amazing cooks so I started earning my stripes around age 8. Like me and my sisters, my kids absolutely love helping in the kitchen and I find that they are more likely to try new things if they have a hand in making them.  For breakfast today we decided to do something a little different and fun by using store bought cinnamon rolls and making my famous but simple scrambled eggs.  Add a side of crispy turkey bacon and voila, instant gourmet breakfast in less than 30 minutes.

Prep it:

• Preheat your waffle iron and spray really well with non-stick spray.

Cinnamon Roll Waffles

I saw this recipe on the Steve Harvey show and thought it would be a fun way to get the kids involved with cooking.  I of course had to Jazz up the icing syrup but other than that, this is a simple but quick recipe that your family is sure to love.  If you are watching your calories, you can use the reduced fat or gluten free cinnamon rolls that can be found at your local supermarket.

What goes in it

• 1 can of store bought Cinnamon Rolls--any kind will do except the frozen ones (I used the Pillsbury brand)
• Icing (comes in the package)
• 1 tsp Vanilla
• 1/4 cup French Vanilla Coffee Cream
• 2 cups Confectioner's Sugar

How to Make it
Waffles:

1. Spray waffle iron with cooking spray until it is well coated.
2. Slightly flatten each waffle between your hands so that all the layers stick together.
3. Place cinnamon roll in the center of your waffle iron.
4. Close lid and cook for 3 minutes (be careful not to over cook your waffles).  If they come out a little crispy, reduce your cooking time.

Icing "Syrup":

1. To a small bowl, add the packaged icing, vanilla, cream and sugar.  
2. Whisk until well combined. 
3. The icing syrup should be thin enough to be poured/drizzled over the waffles.  If you find that yours is too thick, add more milk 1/2 tablespoon at a time until you get your desired consistency. 

Dad's Favorite Scrambled Eggs

I have been making my scrambled eggs like this for the past 8 or 9 years.  The first time I did, was for a our annual Christmas brunch and since then my mom swears that they are perfect because my Dad loves them so much. So much so that when I am home, she refuses to make eggs for him because he compares hers to mine. As much as he loves them, they aren't that complicated but they do take a bit of patience.

What Goes In It

• 2 large eggs per person (in my case I used 6 eggs)
• 1/2 tbls heavy cream for every egg (I used  3 tbls)
• 3 tablespoons butter (can be substituted for non-stick cooking spray, just won't be as rich)
• Kosher salt and fresh ground black pepper

How To Make It

1. Whisk the eggs together in a small bowl until the white and yolk are combined.
2. Add cream.  Whisk until fully incorporated.
3. Heat the butter in a non-stick skillet on medium until it is melted and small bubbles begin to form.
   
4. Reduce heat to medium low then add eggs to pan.
5. Next is the most important step--DO NOT TOUCH THE EGGS until they start to look cloudy.  This is really important if you want the eggs to look more like restaurant quality scrambled eggs where they are in big pieces versus little small pieces.
   
6. Once the cloudiness appears, using a rubber spatula, swirl the eggs around, lifting from the outer sides of the pan and then move towards the center.  Continue to do this swirling motion until the eggs are almost cooked.
7. Add the pepper and salt.
   
8. Fold the eggs over the seasoning and repeat this motion until the eggs reach your desired texture. This part will go fairly quickly depending on how soft you want them.

Serve the waffles and eggs with your favorite breakfast side meat.  We chose turkey bacon but use whatever is a crowd pleaser in your house.  Enjoy!

Extra Tips/Shopping List

What You'll Need

• 1 package 8 count Cinnamon Rolls
• Heavy Cream
• French Vanilla Cream

What You Should Have Stocked

• Confectioner's sugar (same as powdered sugar)
• Kosher salt
• Black Pepper
• Eggs
• Vanilla Extract

Extra Tips

• Make sure you use plenty of cooking spray on your waffle iron or the waffles will stick
• Use a timer when cooking the waffles, they cook fast so if you go over 3 minutes, they may end up too crispy
• French vanilla cream is a great substitute in most sweet/baking recipes that call for milk--if you don't have any, you can always just use regular milk instead
• Resist the urge to stir the eggs prematurely, by letting them sit in the pan and begin the cooking process, you will end up with larger scrambles
• If you want to cut back on the calories, low fat milk can be substituted for the heavy cream, but you will need to cook them a little longer to make sure that your eggs aren't watery
• Never add water to scrambled eggs--this is a trick used only for making omelettes
• Make extra waffles and store them in an air tight container or individual zip-lock bags for a quick breakfast during the week.  
• Waffles can be reheated in the microwave or toaster oven.  They will keep in the fridge for about 1 week or 1 month if you put them in the freezer.

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Mediterranean Night: The GOOD, the GREAT and the AWESOME

I have struggled with my weight for at least the past 8 years...yep, if you do the math, I started losing the battle with weight loss right around the time that I had my son, Nolon. I say started only because up to that point, it's not that I didn't gain weight, but because post-Nolon, I stopped being able to lose it at will. Then Jade came along and all bets were really off.   However, for the past couple of years I have explored almost every diet that you could possibly think of. Everything from rapid loss methods to so-called "lifestyle changes" and nothing worked, at least not permanantly. All of them had one thing in common, I am picky and I refuse to eat bad, bland, and boring food on a long-term basis. Then, late last year, I finally mastered the art of substitution and the true meaning of clean eating. Simple changes like:

• Subbing butter for olive oil or cooking spray
• Using squash instead of pasta noodles
• Exploring new spices and combinations of flavors to go from bland to flavorful
• Theme nights to get away from boring baked chicken and vegetables

One of the fun menus I most recently cooked was a Mediterranean themed baked chicken dinner with all the fixings. Here's all the recipes you'll need to take a trip to Greece without leaving your kitchen. Plus an added bonus at the end, the shopping list with tips on items you will want to stock in your pantry moving forward. 

Prep It

I always find meal prep to be a huge time saver when I get home late and have an hour or less to get dinner on the table before it gets too late.  Here's a few things that you are going to want to do either a day ahead or before you dive into the cooking process.

• Wash and chop about a half a bunch of flat leaf parsley
• Thaw approximately 30 chicken wings (my method is to put the correct portion in a bowl in the sink in the morning before heading off for the day).
• Check your pantry and make sure you have oregano and greek or italian seasoning on hand
• You will also need dried McCormick Lemon peel seasoning or a good zester so you can zest a couple of lemons
• Mince your garlic if you don't have the already minced garlic
• Chop your cucumbers and tomatoes, these can be stored in the fridge separately overnight
• Make the balsamic reduction by heating 1 cup of balsamic vinegar and 1 tbls of granulated sugar over high heat.  Once it boils, reduce heat to medium heat and simmer for 30 mins. Remove from heat and let cool. It will thicken as it cools.  This can be stored in an airtight container overnight.  This recipe makes about 1/3 cup.

Mediterranean Chicken 
A friend of mine posted this on FB and I added the "Jazzmyne" touch to make sure the fam would love it. The serving size for this is 4 adult portions and 2 kid portions. I always like to make enough for us to have lunch the following day. It makes the whole eating clean at lunch process so much simpler. 

What Goes In It 

• 30 chicken wing drumettes, slightly thawed
• 1/2 cup Olive Oil
• 1/3 cup Balsamic Reduction
• 1 tbls Dried Oregano
• 1 1/2 tbls Dried Greek Seasoning
• 2 tbls minced garlic
• 1/4 cup  finely chopped flat leaf parsley
• Juice of 1/2 lemon
• Kosher salt & fresh ground black pepper (I used about 1 tbls of each, but is really to taste)
• 1 tbls McCormick Dried Califonia Lemon Peel

How to Make It

1. Combine oil, balsamic reduction, dried herbs and parsley in a bowl and stir.  Add 1/2 the lemon peel.
2. Squeeze lemon, add a sprinkle of salt and pepper and mix.
3. Sprinkle about 1 tablesppon each of salt and pepper to wings.  Toss to coat.
4. Add wings to marinade mix and coat them well.
5. Place in a baking tray.
6. Drizzle remaining mix on top. Then sprinkle with the remaining lemon peel.


7. Bake in the oven for 20-25 min on each side at 400 F.
8. If the chicken doesn't fully crisp up, you can put them under the broiler on high for about 10 minutes per side but watch closely so you don't burn it.

Lemon Peel Roasted Potatoes 
Roasted red potatoes are my go to side carb when I want to eat clean without feeling like I didn't get enough to eat. This recipe is a Jazzmyne original :-).

What Goes In It

• 1 lb small red potatoes, diced into 1/8ths
• 1/8 cup finely chopped flat leaf parsley
• 2 tsp minced garlic
• 1/4 cup olive oil
• Kosher salt & fresh ground black pepper
• Juice of half small lemon
• 1 tsp lemon peel or lemon zest

How to Make It

Add all ingredients to a large bowl and toss to combine, making sure that all potatoes are evenly coated.  Pour out onto a a baking sheet.  Bake at 400 F for 20-30 minutes until potatoes are golden around the edges and a fork can be inserted easily.

Jazzed Tomato & Cucumber Salad

This is just a fancy cucumber and tomato salad with a few extra ingredients to make it interesting. I used a recipe I found online as inspiration to give my traditional c&t salad a makeover.  If you add the pita bread, this makes an awesome healthy snack too!

What Goes In It

• 2 Roma tomatoes, diced
• 1 1lb English cucumber, cubed
• 1/8 cup olive oil
• 1/8 cup Newman's Own Olive Oil Vinaigrette (this can be omitted if you want to add a little more olive oil and lemon juice)
• 1/8 cup fresh lemon juice
• Kosher salt & fresh ground black pepper
• Handful of finely chopped flat leaf parsley
• 1/2 tsp McCormick Dried Lemon Peel
• 4 green onions, finely sliced or diced red onion

How to Make It
Toss all ingredients in a small bowl until vegetables are well coated.  Refrigerate until ready to serve dinner. Serve with toasted whole wheat pita bread or pita chips.

Once you are all done, I promise you will have a healthy flavor packed meal that even your kiddos will eat.  I meant to take a picture of the aftermath but the kids uncharacteristically cleaned up their plates before I could.  You'll have to settle for my pre-eaten picture I snapped with my phone before we dug in.

Extra Tips/Shopping List

What You'll Need

• Individually frozen chicken drumettes or wings
• Red potatoes
• 1 English cucumber
• 2 Roma tomatoes
• DriedMcCormick California Lemon Peel
• Flat leaf parsley
• Green onions or red onions

What You Should have Stocked  (this section is meant to help you build your pantry/fridge so you can become a Gourmet Mommy just like me :-))

• Dried Oregano
• Dried Greek Seasoning
• Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper Grinder
• Balsamic Vinegar
• Granulated sugar
• Lemons
• Newman's Own Olive Oil Vinaigrette
• Minced garlic or garlic cloves

Tips

• You should use a non-stick pan for the potatoes and add just a touch of cooking spray
• Don't pour all the marinade in the pan with the chicken since it will release it's juices during the cooking process.  Too much liquid=soggy chicken
• Seed the tomatoes when dicing to cut down on the juice and making your salad to watery

Happy Cooking!

~the Gourmet Mommy aka Jazzmyne

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