{Sweet Soy Sesame Chicken}

My dad is an amazing cook, he is the type of cook that knows what flavors taste well together, and he can come up with some of the most amazing meals without the help of a recipe.  My dad is the cook who taught me to love flavors and who taught me to never be scared of experimenting in the kitchen. 

One of my fondest memories growing up was the "secret" ingredient guessing game that took place during countless family dinners.  My dad would place dinner on the table and once my mom, sister and I all took our first bight he would say, "So, can you guess the secret ingredient."  The guessing game was always fun as the three of us tried to figure out what the "secret" ingredient was in his stir fry sauce or what different ingredient he used in the marinade for his grilled chicken.  The answers usually surprised us but we couldn't complain my dads dinners were always down right delicious! 

In a way this chicken, specifically the marinade reminds me of something my dad would have come up with.  This chicken is flavorful, down right easy to prepare and reminds me a lot of the countless meals I was fortunate enough to enjoy with my family growing up.  Gather with family, friends and loved ones, make memories and enjoy! 

Sweet Soy Sesame Chicken

Recipe Source: Brunch and Cupcakes 

Serves 2 -4

Ingredients:

For Chicken: 

2 Large Chicken Breasts

1 Teaspoon Olive Oil 

Salt and Garlic - To sprinkle on chicken 

For Marinade:

1 1/2 Tablespoons Honey 

2 Teaspoons Worcestershire sauce

1/3 Cup Low Sodium Soy Sauce 

1 Teaspoon Sesame Oil 

Sesame Seeds and Cilantro for Garnish

**Note - I served this chicken with roasted brussel sprouts and a wheat berry/quinoa blend.  To roast brussel sprouts toss 1 lb brussel sprouts with 1-2 teaspoons olive oil, salt and pepper to taste.  Roast for 30 minutes or until brussel sprouts are tender and crispy in a 375 degree oven. 

Directions:

1 - Preheat oven to 375 degrees.  Then, Combine marinade ingredients, whisk till combined and set aside.

2- Poke holes in chicken breast and rub both sides of each chicken breast with olive oil.  Then sprinkle each chicken breast with a little salt and garlic. 

3- Heat 1/2 teaspoon olive oil in skillet and swirl to coat.  Add chicken breast to skillet.  Cook chicken in pan for 5 minutes, flip chicken and cook another 5 minutes. 

4- Whisk marinade together again to ensure it is combined and pour over chicken in skillet.  Let chicken cook on stove top for 2 minutes. 

5- Place the skillet in the preheated oven and bake the chicken until cooked through.  10-15 minutes.  Remove chicken from pan and garnish with sesame seeds and cilantro.  

Check out these other fabulous chicken recipes from around the web! 

Grilled Bruschetta Chicken - The Girl Who Ate Everything

Coconut Chicken with Apricot Sauce - Seeded at the Table  

Grilled Chicken with Honey Chipotle BBQ Sauce - Cooking Light ** The BBQ Sauce is Amazing!!

Enjoy! 

{Vegan: Pumpkin Peanut Butter Oat Bars}

I teased you a  few weeks ago with the pictures of these pumpkin peanut butter oatmeal bars on the Brunch and Cupcakes Facebook page.  

I know, that wasn't very nice of me, but I was so excited about these bars that I had to share the initial photos with you!  Well, I decided I can no longer keep this recipe from you!  After a few minor tweaks I have landed on a delicious, fluffy and wonderfully textured Peanut Butter Pumpkin Oatmeal Bar!  I know I am a few seasons behind on the whole pumpkin flavored baked good thing, but just trust me these bars are delicious and you have to make them today… no, right now! 

Let’s talk a little bit more about these bars, shall we?  These bars are pumpkin-ey but not overly pumpkin-ey with just the right amount of spice and a subtle peanut butter taste!  They are fluffy and moist and perfect when topped with a drizzle of chocolate (melted vegan chocolate chips) or even a vegan cream cheese frosting!  Oh, yea I forgot to mention  these bars are 100% vegan!  I had never dabbled in the world of vegan baking before, but I am thrilled with the end results of these bars!   I used a chia egg as a vegan egg substitute and love the results.  Plus, the chia seeds add a nice nutrition boost, you can’t even taste them!  Read about the benefits of chia seeds, here!   Have I convinced you to make these bars?   Good! Enjoy! 

Vegan: Pumpkin Peanut Butter Oat Bar
Recipe from - Brunch And Cupcakes
Makes 16 Bars

Ingredients: 

1 Cup Canned Pumpkin - Not Pumpkin Pie Filling
1/2 Cup Peanut Butter
1 Cup Oats
1/2 Cup Flour
1 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Cup Brown Sugar
1 Chia Egg (1 Tablespoon Chia Seeds, 3 Tablespoons Water) ** See Note Below

Directions:
**Note Prior to starting combine 1 tablespoon chia seeds with 3 tablespoons water.  Let the mixture stand for 5 minutes.  Chia seeds will form an egg like substance.

1- Combine brown sugar and peanut butter in a large bowl and beat with a hand mixer until smooth.  Add in the pumpkin and chia egg and beat until well combined.  Sit aside.
2- In a separate bowl combine, flour, oats, pumpkin pie spice, baking soda, and baking powder.  Stir until well combined.
3- Add your dry ingredients into your wet ingredients and lightly beat until well combined.
4-Pour batter into a greased 8x8 pan, and bake in a 350 degree oven for 25-30 minutes or until bars are set in the middle.  Let cool in pan before cutting.

Enjoy! 

{The Time You Have in Jelly Beans}

This video I am about to share with you is a little long but it is thought provoking and I just had to share it with you! Our Senior Paster shared this video with us this past Sunday during part of our new serious called Simplify.  The sermon this past Sunday was on taking back our calendar and he talked about how we can control the things/events that make their way onto our calendars. He asked us if the way we were spending our time aligned to our values and if we were thoughtful and prayerful about the way we spent the time we have on Earth. 

How are you spending your time?  What would you do if you had one more day?

{Cookbook Review: Bold}

About a month ago the Workmen publishing group sent me the cookbook “Bold, a Cookbook of Big Flavors.”  

"Bold: A Cookbook of Big Flavors (Workman/January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors hat infuse our culture and cuisine" - Press Release 

The Cookbook was created and written by Susanna Hoffman and Victoria Wise the culinary team behind 15 published cookbooks! 

"Bold is comfort food that's been given an exuberant 21st-century makeover.  Hoffman and Wise were cooking sustainably before the term was coined - so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables re caramelized and braised, and the desserts are decedent."  - Press Release 

Upon receiving this cookbook in the mail I immediately plopped down on the floor and began skimming through the cookbooks 250 recipes!  By time I had reached the back cover of the book I had multiple bookmarks stuck between the pages marking recipes I just had to try. The cookbook Bold features recipes like Crowded Chowder with Cod, Shrimp and Corn,  Zucchini Fritters with White Cheddar Cheese and Fried Parsley Topping, and Risotto with Shrimp, Scallops and Sundried Tomatoes (that was one of my book marked recipes)!  The names of the recipes make your mouth water and the simple ingredients list make you want to start cooking!  

The cookbook is laid out in an easy to understand format.  I liked that each section was dedicated to a certain type of main ingredient, like meat, vegetables, grains, poultry and fish.  Each recipe featured a tiny blurb generally talking about the history of the dish, like how the taco started out or how quesadillas are a mixture of old and new world foods.  Since the cookbook Bold is all about giving traditional foods a new bold twist I throughly enjoyed the little tidbits of history.  My only complaint about the cookbook Bold is that it has no pictures!  Food photos to me make a cookbook, I want to be able to see and drool over the dish I am about to prepare.  

I would highly recommend this cookbook to anyone who loves good comfort food with a twist! The recipes are easy to follow and you don't need out there ingredients to enjoy the complex flavors of these dishes! With that enjoy this delicious Vegetable Taco Recipe from the cookbook!  The vegetables are simmered in white wine giving the vegetables a wonderful flavor.  The addition of a fresh "sassy" salsa keeps these tacos light and fresh!  Enjoy! 

White Wine-Simmered Vegetable Tacos with Sassy Salsa

Recipe From: Bold: A Cookbook of Big Flavors 

Ingredients for Tacos:

5 Medium sized red, white or yukon gold potatoes, unpeeled and diced

6 medium-seize tomatoes diced 

3 medium zucchini - diced

1 large onion - diced

2 Cups Corn Kernals 

1 Jalapeno seeded and diced 

1 1/2 teaspoon sea salt 

3/4 Cup white wine 

1/4 Cup cilantro leaves

Sassy Salsa (ingredients and directions below)

12-16 Flour Tortillas 

1 1/2 Cup Sour Cream - for serving

Ingredients for Salsa:

4 Plum Tomatoes finely diced

2 Tablespoons minced red onion 

2 Tablespoons lime juice

2 Teaspoons finely shredded mint leaves

1 1/2 Teaspoon finely chopped serrano chile 

2 Teaspoons Olive Oil 

3/4 Teaspoon sea salt

Directions for Tacos 

1- Combine the potatoes, tomatoes, zucchini, onion, jalapeno, corn, oregano, salt, and wine in a large pot and bring to a boil over medium-high heat.  Reduce the heat and simmer, stirring from time to time, until the potatoes are done, 15-20 minutes.  Remove from the heat and stir in the cilantro. 

2. While the vegetables simmer, make the salsa and warm the tortillas. 

3- Spoon some of the vegetables into warm tortilla, top with a dollop of salsa and another of sour cream, fold, and savor. 

Salsa:

Combine the tomatoes, onion, lime juice, mint chile, oil and salt in a medium-size bowl and stir to mix.  Use right away, set aside at room temperature for up to several hours or refrigerate overnight. 

Enjoy! 

{Clean Eating - Breakfast}

When I decided that I wanted to start "eating clean" at least once a week, I thought it was going to be this huge process.  However when I really stepped back and looked at my diet (not a fan of that word) I realized that my diet is pretty "clean."  

The hardest part about eating "clean" one day a week has been the sweetener in my coffee, and the random little condiments I might use on a daily basis like salad dress, canned tomatoes or other things of that nature!

But today I want to share with you some of my go to clean eating breakfasts!  These are breakfast that can be "grab and go" on the way to work or enjoyed lazily on the weekends in your favorite pajamas!  The key to clean eating for me is simple, the fewer the ingredients the better! 

Brunch and Cupcakes Clean Eating Breakfast Ideas:

Greek Yogurt with Berries and Honey:

Fage is my greek yogurt of choice!  I buy a large container and portion out my breakfast serving the night before into a sealable container.  In the morning simply toss a handful of berries in with your yogurt add a drizzle of honey and your out the door! ** Sprinkle with cinnamon and rolled oats to jazz it up!

Clean Eating Overnight Oats:

Overnight oats is are rolled oats that have been combined with milk or yogurt, and are usually enjoyed cold.  Like the name suggests all the recipe prep is done the night before, thats why this recipe is perfect for hectic.busy mornings.  All you do is combine the oats, milk and yogurt the night before in a sealable container, and pop in the fridge.  The oats absorb the moisture from the yogurt and milk and "cook."  Eat the next morning topped with berries or banana and a drizzle of honey.  **Warning these overnight oats do take some getting used to!  

Ingredients:

1/3 Rolled Oats 

2 Tbs Plain Greek Yogurt 

1/3 Cup Unsweetened Almond Milk 

1 Tbs Chia Seeds **Super Food 

Toppings of Choice: I like Banana or berries with a drizzle of honey 

Oatmeal with Lemon Blueberry Compote

Recipe Here - sub in honey or sucatant to make recipe "clean" (more of a weekend recipe)

And for those of you who prefer more of a savory breakfast...

Avocado on Toast with Fresh Ground Pepper, paprika and Herbs 

Ingredients:
1-2 Pieces of bread, toasted.  I use bread from a local bread shop called the Breadsmith.  They use only ingredients I can pronounce!  I also like Ezekial Bread!
3-4 Avocado Slices (about half an avocado)
2 Tablespoons Chopped Fresh Cilantro
Dash of Paprika and Fresh Ground Pepper
Fresh Lime wedge (optional)

Directions:
1- Toast Bread
2- Top toast with avocado slices.
3- Sprinkle with paprika, pepper and fresh cilantro.  Squirt with fresh lime juice (optional).

Here are a few more clean eating breakfast ideas from around the web!

Clean eating green smoothie - The Gracious Pantry 
Slow Cooker Apple Cinnamon Steel Cut Oats - Eating Bird Food 
Clean Eating Breakfast Cookies (perfect grab and go!) - Dishing Up Hope 

Enjoy!

{Checking In - A Constant Reminder}

Our first full week of work in the new year has come to an end, and I have to say it feels good to get back into a daily routine.  And as the week comes to an end I have found that I have been reflecting a lot on my new 2014 resolutions.  I know, the year is still new but I have this energy inside of me that I cannot begin to explain.  An energy that is driving me forward to become a better version of myself, and to jump head first into the things I love doing without fear of failure!  I just feel as though 2014 is going to be a big year filled with endless possibilities! 

Anyway, today I wanted to focus on my weekly and daily resolutions (you can read my full resolution post here).  Since I broke my 2014 resolutions out into three main parts "The Big Ones," "The Daily Gut Check" and "The Weekly Feel Goods" I have been trying to come up with creative ways to remind myself of my 2014 goals.  I know the big resolutions will be easy to remember, because those are the resolutions that are tough, take a long time and will push me way out of my comfort zone.  However my weekly and daily check ins are smaller goals and just because they are smaller doesn't mean they aren't important!  My smaller goals or check ins I need to think about on a daily/weekly basis.  

So, here is what I have been doing!  I have my  weekly "Feel Goods"  posted on my planner/notebook.  I literally open this book everyday to write something down, so it is hard for me to miss these weekly goals!  Just a nice friendly reminder to do something good for myself! 

My "Daily Gut Checks" those are posted by my bed on a post it.  Not the most glamours of reminders but hey its one of the last things I see at night and allows me to think and reflect on if I met my goals for the day. 

So, there you have it!  And with that, Happy Friday! 

{Creamy Skillet Pasta with Spinach and Portobello Mushrooms}

A decedent pasta you can enjoy guilt free?

Sign me up for that!  This delicious pasta contains no heavy cream, cups of olive oil or butter! 

Are you wondering how this pasta can be so creamy then?

Well, the pasta gets its creaminess the same way a risotto does, it is all based on how the pasta is cooked.  I discovered this new pasta cooking technique in the newest Cooking Light magazine.   You start by sauteing uncooked pasta in hot olive oil.  This first step is very important as it initiates a process called the Maillard reaction.  Apparently (I learned this from Cooking Light), the Maillard reaction is what makes foods taste "toasted," and this Maillard reaction helps give this pasta its creamy texture! 

You see, once you have toasted your pasta you slowly add in chicken/vegetable stock to cook your pasta verses throwing the pasta in a large pot of boiling water to cook!  By cooking your pasta slowly with stock you allow the toasted starches (which is created by the maillard recation) to "slough off" in the simmering stock, thus creating a creamy rich pasta sauce!  See, no cream, butter or olive oil needed!

I added meatiness and texture to this meatless dish by sautéing up thick cut portobello mushrooms.  The mushrooms really added great texture and bulk to the pasta.  The onions and shallots provided wonderful flavor, and the dish received a bright pop of color from a handful of spinach that I added in with the pasta during the final cooking stage!  A touch of parmesan cheese and some fresh basil completed the meal! Serve with crusty bread to soak up the delicious creamy sauce! 

Creamy Skillet Pasta with Spinach and Portobello Mushrooms

By - Hilliary@BrunchAndCupcakes

Recipe Adapted from Cooking Light  - Original Recipes Found Here

Serves 4 

Time - 1 Hour 

Ingredients

• 3 large portobello mushroom caps thickly sliced and cut into bite size pieces.  *Note be sure to remove the brown gills Portobello Mushrooms
• 1/2 of One Sweet Onion, Chopped
• 1 Chopped Shallot
• 8 Ounces of Baby Spinach
• 8 Ounces uncooked whole wheat pasta
• 2 Tablespoons good quality olive oil, divided
• 6 Cups  unsalted chicken stock - You can use vegetable stock to make dish vegetarian
• 1 Teaspoon  course ground black pepper
• 2 Tablespoons parmigiano- reggiano cheese
• Fresh basil, chopped for garnish (optional)

Instructions
1- Bring stock to a simmer in sauce pan and keep warm. 

2- Heat 1 tablespoon of olive oil in a large skillet.  Add dry pasta and cook 5 minutes or until pasta is toasted.  Stir Frequently.  Once toasted remove pasta from pan and set aside.

3- Add remaining 1 tablespoon olive oil to skillet.  Add onion and shallots cook until translucent.  Add portobello mushrooms and cook until tender, 5-6 minutes. Once mushrooms are done remove onion/mushroom mixture from pan and set aside. 

4- Add pasta back into your sauce pan along with 1 cup of your heated stock, turn heat to medium.  Cook until stock is completely absorbed by the pasta.  Remember to stir constantly.  Continue this process until stock is gone.  **Note when last cup of stock is almost absorbed add in your spinach and cook until wilted. 

5- Once spinach is wilted and stock is absorbed stir in your mushroom/onion mixture, pepper, and cheese.  Stir to combine

6- Garnish with basil and additional cheese if desired.

Enjoy!