Jessica

Lemon Oregano Chicken and Green Beans

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Today I want to share a recipe that I have made a few times. It is delicious! As well as a wonderful recipe to dress up a cheaper cut of meat. Now the original recipe called for boneless chicken thighs but after making it a few times I have altered it for bone-in thighs because let’s be honest that’s what usually on sale, and we all like it when we can use things that are on sale.

Another huge alteration is that I added some green beans to the mix. As you may know I am trying to add more vegetables to our diets, I am trying to make them the superstar of our meals, as opposed to the meat, and well though there isn’t much for vegetables in this one it’s certainly a start.

Lemon Oregano Chicken & Green Beans

1 lemon, sliced thin (discard seeds)

4 Large skin-on, boneless chicken thighs (for bon in us (x) cooking times)

Salt & pepper to taste

1 tbs olive oil

3 sprigs of oregano

1 minced shallot

1/8 tsp crushed red pepper flakes

1/4 cup dry white wine

1/2 cup low-sodium chicken broth

Preheat oven to 425°. Season chicken thighs with salt and pepper. Heat oil in a nonstick, oven safe skillet. Place the chicken skin side down and cook through, pouring off excess fat. Allow the skin to brown, for roughly 10 minutes (15-20 minutes). Scatter half the lemon slices over the chicken and the other half on the bottom of the skillet and place in the oven, roasting until the skin is crisp and slices in the skillet have caramelized, 5-8 minutes (10-15 minutes). Remove the chicken to a plate, skin side up (to keep it crispy), as well as the lemon from the skillet, leaving the slices on top of the chicken in the pan. Over medium heat add oregano, shallot and red pepper flakes. Cook until the shallot begins to soften and the mixture smells fragrant, about 1 minute. Add the green beans and toss. Add in the wind and continue to cook until it has reduced by half, 2-3 minutes. Next add in the broth and cook until thickened, about 3 minutes. Adjust the seasonings and return the chicken (skin side up) and lemons to the skillet to rewarm. Serve with sauce from the pan drizzled on top.

I suggest making a mellow side dish of pasta, without much fuss on it, maybe just some parmesan cheese, because the sauce from this dish is so good you will want to dowse your whole plate in it. The super crispy skin and crisp green beans add a dimension of crunch and taste that marries so well together you will think you’ve died and gone to heaven, at least that’s how I feel about it. Every time I make this I feel as though I’m eating at a restaurant. And leftovers the next day are just as good, though you may lose some crispiness on the skin, the sauce has had time to really soak in and it’s downright dreamy. Can you tell how much I like this recipe?

On a side note I am thinking of doing a giveaway soon. Any ideas?

Reasons I Eat Clean

By Jessica

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Source (Great article)

I know this may seem silly to some, but I often get berated because of my eating habits, mostly the fact that I don’t eat cake, so I thought it was time to give a little discussion on why I choose to eat a mostly clean diet (I say mostly because I have another post coming that explains the reasons I cheat on my diet also). I started out making a list of the reason I eat clean, but quickly realized that I could bunch them together in tiers of Immediate, semi-immediate, and long-term, this is also pretty much ranked by importance for me.

The main reasons I eat clean are because of how it makes me feel. I like the way my body and mind function on a clean diet; I feel alive, healthy and strong. When I overeat or eat a lot of carbs in one meal I feel fat and sluggish. Overly greasy food, or food with little nutritional value makes me actually feel greasy, my face, and hair mostly, I also tend to have an upswing in zits when I eat a lot of it, such as around the holidays. Keeping a clean lifestyle makes it easier for me to say no to sweets since I simply don’t crave them anymore. If I am going to waste some of the day’s calories on sweets it had better be the most decadent, amazing thing available, or I better have been craving it for a month. That’s right a month. I do not give in to my bad cravings (except for maybe wine) unless I have wanted them for a long time, cravings usually pass, or give way for something else, which means I don’t really need it.

The next set of reasons is semi-immediate health concerns; I am anemic, and I get awful migraines. Lean red meat, egg yolks, and green leafy vegetables are all very high in iron. I know there is some debate about the yolks part, but I don’t skimp on my yolks, I eat lots of spinach, and am always trying to add a salad to every meal, and who doesn’t love a good juicy steak? A lot of sea food is high in iron as well, such as clams, mollusks and scallops. Like you need another excuse to eat seafood! I noticed that I often get headaches if I am dehydrated and then they often turn into migraines, so I am always sure to drink a lot of water, and eat citrus fruits, I don’t know what it is about them but if I don’t have something citrus for a few days I always get a headache.

The final set of reasons is long-term health, obesity, heart disease and diabetes runs in my family. Most of these are diet related, and can be avoided, or at least curbed with proper diet and exercise. I have seen the struggle of my parents and grandparents and I do not want to face the same reality.

The last reason doesn’t really have a category, but is the single most important reason as to why I eat clean. I have pride in myself, my body, and my capabilities. I never want to have to ask for help with any physical activity. I want to be able to wear whatever I want and feel confident. I know this is vain, prideful, sinful maybe, but it’s the truth.

There are a million other reasons to eat clean. These are just mine. What are yours?

Blue Cheese Stuffed Steak

By Jessica

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Ok so this is one of those recipes’ that you will hold on to forever, not only is it easy, and clean, but it’s also MAN APPROVED! Does it get much better? Oh yeah it’s also fairly cheap. There are only two non-pantry items to buy so even though you’re cooking steak, if you make sides of salad and a baked potato, or simple pasta, you still have a full meal for less than $6 a person. I love it, oh do I love it.

I think what I like best about it is that it looks complicated, taste’s decadent, and is totally easy! You would never know.

Blue Cheese Stuffed Steak

1 lb sirloin steak, cut in half

1 tbs worchestshire sauce

1 tbs balsamic vinegar

½ tsp Pepper

3 oz Blue Cheese Crumbles

1 tbs oil

Combine worchestshire sauce, balsamic vinegar, and pepper in a plastic bag. Place steak in the bag shaking the cover the steak. Allow it to marinate for at least 30 minutes, or overnight. Remove the steak from the bag and cut the Steak in Half, then carefully cut a slit in the middle of the steak to make a kind of pocket. Be sure to take care and not poke out the sides or you will have cheese oozing out while cooking. With one hand hold open the steak pocket and stuff it with half the cheese, do the same for the other piece until they are full. Heat oil in a cast iron skillet and place steaks in to sear. Cook each side for roughly 5 minutes or until desired doneness, take care while flipping that you don’t lose all of the stuffing. Let stand another 5 minutes before serving. (serves 2)

10 Cooking Tips for the Single Person

By Jessica

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In my Dinner 4 One series I have shown a few of my favorite recipes to cook for myself when I am home alone, however I thought it might be helpful to put together a list of simple tips that are really helpful for the person who eats alone a lot.

1) Make extra of the basics. Make a whole or half a box of pasta very aldente and keep it in a container in the fridge. Then when you are making a pasta dish you can just toss it in your sauce, or warm it up in some boiling water. By not storing the pasta with sauce on it you are allowing yourself options with leftovers, and saving time.

2) Invest in oven safe single serving dishes. We all crave baked deserts, or pasta dishes, but making a huge pan that you are forced to then eat all week or throw away is not appealing. With a few single serving dishes you can make just enough baked ziti or apple crisp for one or two days.

Like these found at Target for $1.99 each

3) Buy in bulk. I know this sounds silly but think about it; if chicken is on sale this week buy a large container then take it home and store it in individual bags, or one large bag with wax paper in between, the same goes for ground beef. You can save hundreds of dollars a year doing this, and then you just pull your individual serving out when you want it.

4) Keep quick defrosting proteins on hand such as fish, shrimp and scallops. These are expensive proteins yeah, but being the single eater why not treat yourself? And I don’t know about you but they are great for nights that I haven’t planned ahead because they defrost very quickly.

5) Freeze leftover Greens in ice cube trays. This one is great for anyone, but especially the single person who may not go through a whole bag of spinach, kale or swiss chard in one sitting. Get a little wilt on it in a sauté pan and fill up your ice cube trays, once frozen toss them in a plastic bag. Then next time you need a little green pull out a couple cubes. You can also do this with fresh herbs, though I suggest freezing them in oil for even more ease.

(The benefit of being single is that there is so much more freezer space to store fresh veggies while they are in season!)

6) Label everything in the freezer! Keeping a lot in the freezer makes me nervous about freezer burn and things going bad. I like to make sure everything is labeled with the date it was frozen. Most things only last a few months in the freezer so this helps me take care of the older stuff first.

I love my Gordon Ramsey Blender for only $20

7) Mini appliances: Invest in a mini food processor, and/or blender. This opens up the world of pureed soups, smoothies, and dips. I even have a mini crockpot that’s great for just little old me, and can be used as a warmer for dips and sauces later in life.

8) Plan ahead. Having roasted chicken and mashed potatoes on Monday can mean chicken and gnocchi soup on Wednesday, and Chicken enchiladas on Tuesday, mashed potato pancakes on Thursday or chicken salad for lunch.

9) Avoid keeping snacks in the house. It’s way too easy to simply eat a carton of ice cream for diner when there is no one around to judge you.

10) Keep a list of substitutes on hand. Sometimes I don’t always have exactly what the recipe calls for, or I can only find it in a large size. Having a list of items I can use instead, like the one below is super helpful.

Bonus tip: Get excited. When cooking for yourself there are no time limits, no other dietary restrictions. It’s just you, what you like, what you’re goals are and what you want. Try new things, and hey if you make a mistake; no one has to know!

Have You Ever Been to Vermont?

By Jessica

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I go there fairly often, seeing as my love is from that granola-y state. I know that in the fall there are quite a few city folk that like to venture up there for its quiet, scenic beauty. The locals call them Leaf Peepers, and get very annoyed when they drive erratically in order to take pictures out of car windows. There is a lot more to this state than leaves however.

The green mountain state is home to a number of gorgeous mountains, including some of the East’s favorite skiing locations. Everyone sells maple syrup, Christmas trees, and honey. Everyone is generally happy, and sweet. Be forewarned there is a lot of camo, and hunting garb around. I have been to some of the best hole in the wall dinners in that state also.

When you go you should try the local dairy, after all Vermont is home to Cabot Cheese, not to mention the ice cream. The home of Ben & Jerry’s can be found here, along with multiple other places to stop for a “Creamy”, or soft serve ice cream to the non-local. Cider mills, and sugar houses dot the entire state, and make great little pit stops for a taste test, shopping, and even some education on the processes.

If you would like to talk about breweries well, this place has about a million and one. I am a big fan of breweries, unique tastes in both brews and food, and I always look for them wherever I travel. The same can be said of wineries, as there are numerous local wineries that offer tastings and/or tours.

Summers on any one of the many lakes are magical. Since everything is done, at a slow and relaxed pace anyway, you can’t ever be in anyone’s way. Oh and I swear there is a town wide garage sale every darn weekend. Those things are everywhere.

Each little town is packed full of quant little shops with a ton of local products, as well as historical homes, and monuments. There are a lot of monuments. Take some time to chat with a few of the locals chances are their town is famous for something, or there is something nearby that you have to see, or at the very least which bar has the best grub.

Seriously, check out this place. It’s a good time.

Jessica

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