Chicken Cutlets With Braised Purple Cabbage

25 11 2014

Cooked cabbage was never a favorite of mine. But I’ve come to enjoy it, especially in a braised preparation. This is a fairly easy dinner, packed with delicious fall flavor and better yet, it’s oh so pretty to look at!

Chicken Cutlets With Braised Purple Cabbage

The following serves 2 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Olive oil
  • 1 small onion, chopped
  • Kosher salt
  • Red pepper flakes
  • 1/2 medium head purple cabbage, sliced
  • 1 cup low-sodium chicken broth
  • 3 Tbsp red wine vinegar
  • 1 Tbsp agave nectar
  • Fresh thyme, chopped
  • 2 large boneless, skinless chicken breasts, pounded into thin cutlets
  • 1 egg, beaten
  • Panko breadcrumbs
  • Grated parmesan cheese
  • Granulated garlic
  • Zest and juice of half a lemon

Heat 2 Tbsp of olive oil in a dutch oven or pot over medium heat. Add onion and cook until softened, a few minutes. Season with salt to taste and a pinch of red pepper flakes (use more if you’d like it a little on the spicy side). Add the sliced cabbage, chicken broth, vinegar, agave and a few sprigs of chopped thyme. Season with salt to taste. Cover and cook, stirring occasionally, for about 30-45 minutes. Cabbage should be tender and the liquid should be mostly evaporated.

Meanwhile, pound out the chicken breasts with a meat mallet until thin. Season chicken with salt and pepper on both sides. Heat a couple of Tbsp of olive oil in a large skillet over medium. Beat the egg in a medium bowl. To a large plate, add some panko, parm cheese, chopped thyme and granulated garlic and stir to combine. Dredge the chicken in the egg on both sides, followed by the panko mixture. Add the coated chicken to the hot skillet with the olive oil. Saute for 3-5 minutes on each side, until golden brown all over and chicken is cooked through.

Before serving, add the zest of half a lemon and a few Tbsp of chopped parsley to the cabbage. Stir to combine and season with salt to taste. Squeeze some fresh lemon juice over the chicken and serve along with the cabbage.

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Cauliflower and BBQ Pulled Pork Shepherd’s Pie

24 11 2014

The next time you make BBQ pulled pork, do yourself a favor and make extra and freeze it to use later in this deliciously healthy casserole! Seriously, this is divine…giving you all the comfort and none of the guilt! Topped with a creamy mashed cauliflower, you’ll think you’re indulging in an over-the-top potato Shepherd’s pie, when you’ll really be devouring a meal loaded with veggies.

Cauliflower and BBQ Pulled Pork Shepherd's Pie

The following serves 4-6 (compliments of This Girl’s Gotta Eat):

  • 1 small head cauliflower, cut into small florets
  • 1 Tbsp olive oil
  • Half a small-medium onion, diced
  • 4 small-medium carrots, peeled and diced
  • 1 heaping cup shredded cabbage
  • Kosher salt
  • Pinch red pepper flakes
  • BBQ sauce
  • 3-4 cups worth of leftover pulled pork that has been tossed in BBQ sauce (if you have some frozen, just defrost it first)
  • Low-sodium chicken stock
  • 1/4 cup sour cream
  • Splash of milk, I use almond milk, but use whatever you have
  • 1 heaping cup reduced-fat sharp cheddar cheese
  • Fresh parsley or cilantro, chopped

Preheat oven to 350. Spray a 9 x 13 casserole dish with non-stick spray and set aside.

Bring a large pot of water to boil. Add cauliflower florets and boil for 8-10 minutes, until softened, but not mushy. Drain cauliflower in a mesh strainer, shaking out excess water. Return drained cauliflower to the hot pot and allow to sit for a few minutes, so that any remaining water evaporates.

Meanwhile, heat oil in a large skillet over medium. Once hot, add onions and carrots and cook for a few minutes until beginning to soften. Next add cabbage and stir to combine. Season with salt and for an extra kick, a pinch of red pepper flakes and even some of your favorite hot sauce if desired. Stir in BBQ sauce, either homemade or store-bought, about 1/2 to 3/4 cup (use less sauce if you have a smaller amount of pork, or more sauce if you have a larger amount – you just want the mixture to be heavily coated so it stays moist while it bakes). Add leftover pulled pork and toss until everything is combined. Add a splash or so of chicken stock to thin the sauce slightly, and cook for just a few minutes until the cabbage begins to wilt. Remove from heat.

Add cooked cauliflower florets to a food processor, along with sour cream, milk and salt to taste. Process until smooth. Add 1/4 cup of the cheese and process again. Taste and season with additional salt if needed. If you don’t have a food processor, you can easily mash by hand – it might not be as smooth, but you’ll still get the job done! 🙂

Add the pulled pork mixture to the prepared casserole dish, spreading out in an even layer. Top with the mashed cauliflower, spreading in an even layer over the pulled pork mixture. Top cauliflower with remaining cheese, you can even add more if you’d like.

Bake casserole, uncovered, until bubbling hot, 45 minutes to an hour. The cheese will be melted and starting to brown and the cauliflower with set like mashed potatoes. Remove from the oven and allow to sit for 5 minutes or so before plating. Serve garnished with chopped parsley or cilantro.





Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.





Sesame Chicken Lo Mein

4 11 2014

Here’s a super fast and flavorful Chinese meal that you can make at home in less time than it would take you to order and pick-up take out! This is also a good recipe to switch out different veggies for what you have on hand. For instance the original recipe called for bell peppers, but I used napa cabbage instead.

Sesame Chicken Lo Mein

The following serves 4 (adapted from Cuisine at Home):

  • 1 cup low-sodium chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 4 tsp toasted sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 Tbsp canola oil
  • 1 cup halved broccoli florets
  • 1 heaping cup shredded napa cabbage or thinly sliced bell peppers
  • 3 Tbsp minced fresh garlic
  • 2 bundles of buckwheat noodles (from a 10 oz package, which typically contains 3 bundles)
  • 1 tsp toasted sesame seeds

Cook noodles according to package directions and set aside.

Whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar and cornstarch in a large bowl. If you want it to have a little kick, add some chili flakes as well. Add chicken and chill 15 minutes.

Heat canola oil in a wok over high. Remove chicken from marinade; allow excess to drip off. Reserve marinade. Stir-fry chicken in batches, about 2 minutes per side; transfer to a plate.

Add broccoli, cabbage and garlic to wok. Stir-fry 2-3 minutes. Add marinade, cooked noodles and chicken, stir-fry until sauce thickens and chicken is cooked, about 3-4 minutes.

Garnish with sesame seeds before serving, and lime wedges if desired.





Cabbage and Apple Salad

7 10 2014

Here’s a crunchy, healthy and super flavorful salad which I like to serve as a side dish. You can quickly whip it up and let it hang out in the fridge while you cook dinner – which will allow the flavors to combine. Don’t worry about the measurements, just wing it and adjust to your taste as you go. If you like salad a little on the tangy side, add more vinegar. If you don’t like it as dressed, don’t add as much liquid. Just have fun with it! 🙂

Cabbage and Apple Salad

The following is compliments of This Girl’s Gotta Eat:

  • Dijon mustard
  • Apple cider vinegar
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Cabbage, shredded or sliced thin
  • Apple, cored and sliced thin
  • Shallot, sliced thin
  • Sunflower seeds
  • Fresh parsley, chopped

Whisk a little Dijon mustard with some apple cider vinegar, olive oil and salt and pepper to taste in a medium bowl. Add shredded or sliced cabbage, sliced apples and sliced shallots. Mix well. Taste and adjust seasoning, vinegar or oil as needed. Add sunflower seeds and fresh parsley before serving.





Thai Cabbage Wraps With Chicken and Broccoli

22 07 2014

Tonight’s fantastically delicious and healthy dinner is a riff on a Pad Thai I made with chicken and broccoli a while back. I tweaked the recipe and made it low carb in order to use up some of our lovely Fresh Fork Market ingredients including cabbage, carrots, candy onion and green onions. You don’t always need a new recipe, try using different ingredients to make an old recipe, new!

Thai Cabbage Wraps With Chicken and Broccoli

The following makes 7-8 wraps (compliments of This Girl’s Gotta Eat and Taylor Made):

  • 1 and 1/2 Tbsp sesame oil
  • Half a candy onion (or whatever onion you have), chopped
  • 3 small carrots, peeled and chopped, green leaves removed and roughly chopped as well
  • 1 lb ground chicken breast
  • 1 small head of broccoli, chopped into small florets
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 2 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural creamy peanut butter
  • Juice of 1/2 a lime
  • 1/4 tsp red pepper flakes (optional for more heat)
  • Whole cabbage leaves rough stems removed, 7-10 total, depending on the size
  • Toasted sesame seeds and nuts, use whatever you have, for garnish
  • Fresh cilantro or parsley, chopped for garnish
  • Green onions, chopped for garnish

In a large skillet, heat the sesame oil over medium-high heat. Add the onion and carrots, saute for 3 minutes or so until beginning to softened. Add the chicken and cook, tossing occasionally until cooked through. Add in the carrot greens and wilt.

Bring a medium pot of water to boil. Add broccoli florets and quickly blanch, 1-2 minutes. Remove with a spider or slotted spoon and run under cold water. Drain, and set aside.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through and the carrot greens are wilted, turn the heat to medium-low. Add the broccoli and the sauce, toss to combine and let the sauce soak into the chicken and veggies, a few minutes.

To serve, dish out the chicken mixture onto cabbage leaves. Top with chopped nuts, cilantro or parsley, and green onions. Finish with a little more lime juice, or serve with lime wedges if desired.

If you have some of the leftover chicken mixture, enjoy it the next day over some shredded cabbage dressed with a little olive oil, lime juice and salt and pepper – delicious!





Pretzel Brat-Mi

15 07 2014

I’m teaming up with Orlando Baking Company again, this time featuring recipes for their awesome pretzel buns! First up is this fun, party-worthy brat that’s a riff on a classic Vietnamese Banh Mi sandwich.

The zing and crunch from the slaw cuts through the richness of the brat perfectly. Pair it with this sturdy and flavorful pretzel bun which has a bit of a sweet note on its own, for one delicious summer bite!

Enjoy these for dinner, or cut them in half and serve them as an appetizer at your next cookout!

Pretzel Brat-MiThe following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 Orlando Pretzel Hot Dog Buns
  • 4 turkey brats, you can use whatever you like or have such as pork or chicken brats
  • 1 bunch of cilantro leaves, about 1 cup packed
  • 2 garlic cloves
  • 1 candy onion stem chopped, or 1/2 cup of sliced green onions
  • 2 Tbsp rice vinegar
  • Juice and zest of half a lime
  • 1/4 – 1/2 tsp habanero hot sauce, or whatever hot sauce you like (use less if you don’t like it as spicy)
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil
  • 2 cups matchstick carrots
  • 1 cup shredded cabbage
  • 4 green onions, sliced for garnish

Add cilantro, garlic, vinegar, lime juice and zest, hot sauce, kosher salt and olive oil to a food processor and process until smooth. Will make about 1 cup. Toss with carrots and cabbage. You can add more carrots or cabbage to adjust the amount of the sauce to your liking too. Store covered in the fridge.

Preheat grill to medium-high.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked, just a few minutes. Remove brats from the water and pat to dry. Transfer brats to pre-heated grill to finish cooking through and to get a char on the outside. Grill a few minutes on all sides. Remove from the grill and allow to rest a few minutes.

Place brats on pretzel buns, top with slaw and garnish with green onion. Serve with more slaw on the side if you’d like.

* Buns received courtesy of Orlando Baking Company. All thoughts and opinions are strictly my own.