Chicken, Pesto, and Spinach Quinoa

I've been wanting to try quinoa since it seems to be everywhere now!  This was the first recipe I've made, and I really liked the way it turned out.  The cheese and pesto help to give it a creamier taste, so it doesn't seem dried out.  I'm definitely going to be trying some other quinoa recipes in the future!

Photo from Sea Jet Cook

Chicken, Pesto, and Spinach Quinoa
From: Sea Jet Cook
Ingredients:
1 cup quinoa
2 chicken breasts
3 big handfuls of fresh spinach (about 3 cups)
6 tablespoons pesto
1/2 cup Parmesan cheese

Directions:
Cook the quinoa according to the package directions (we used a brown rice and quinoa mix).  Cut the chicken into small cubes and cook in a fry pan or a grill pan until done. When the quinoa is done, add the spinach, pesto, and parmesan.  Then add the chicken stir it all together.

Roasted Brussels Sprouts with Sriracha Aioli

In the last year or so I've gotten really into brussels sprouts and have been looking for different ways to cook them.  I have roasted them before but have never tried them with a sauce.  This is a super easy recipe and can even be used as an appetizer.  Be careful, though, the sauce is really spicy!! 

Photo from Authentic Suburban Gourmet

Roasted Brussels Sprouts with Sriracha Aioli
(From Authentic Suburban Gourmet)1 Lb. Brussels Sprouts, trim ends only and leave whole
Olive oil
Salt and pepper

Preheat oven to 350

In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.

Sriracha Aioli
4 T. Mayonnaise
1 to 2 T. Sriracha (add more or less depending how hot you like it)

Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

Crusted Honey Mustard Chicken

This is a great chicken recipe that I first tried in the fall.  ...And the best part is that it's a Weight Watchers recipe!  I used Panko bread crumbs instead of the cornflake crumbs, and it was delicious!  It has a great crunch like fried chicken but it healthier since it's baked.  I think this is something that would be great for children, and it has a fancy enough taste for adults.  This is definitely going in my chicken recipe rotation!

Photo from WeightWatchers.com

Ingredients:

	1 spray(s) cooking spray
	2/3 cup(s) lite honey mustard dressing
	1/8 tsp table salt
	1/8 tsp black pepper
	2 tsp dill, freshly chopped
	1 medium uncooked scallion(s), finely sliced
	1 cup(s) cornflake crumbs
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

Instructions:

• Preheat oven to 425°F. Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Sliced Baked Potatoes

Kent and I both found this recipe in different places a few months ago.  We've made them several times, and they are so good!  I get tired of baked potatoes, but these have so much flavor and a different texture than traditional baked potatoes.

Picture from foodgawker.com

Rosemary Sliced Baked Potatoes
from Ina Garten
Ingredients:

3 pounds Yukon Gold potatoes

1/3 cup olive oil

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons finely chopped fresh rosemary (divided) 

 

Directions:

Preheat oven to 425 degrees F.

Cut crosswise into each potato at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (Kent puts chop sticks on either side of the potato so that he can't cut all the way through.)  Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.  Sprinkle with remaining rosemary and serve.  Adding a sprinkling of parmesan can also be great!