{Apple Soy Chicken with Fruity Kebabs}

Grilling season is here... yes!!!!  Which means Summer is here... double yes!!!! I would grill every single day of the year if I could, thats how much I love it!  But when you live in Minnesota, and you experience negative 500 degrees below zero half the year (yes that is a large exaggeration), that really isn't a possibility!  So, I will just try to cram as much grilling into the nice months of weather we get here!

So now lets talk about this Apple Soy Chicken and these amazing fruity kebabs!  Let's talk chicken first and just for the record this chicken is delicious; juicy, full of flavor and slightly sweet!  And when you pair this chicken with delicious fruity kebabs that have been smothered in a delicious cilantro lime vinaigrette this meal just screams summer!  I made this dish while I was home at my parents last week!  My dad the grill master grilled the chicken using a nice hickory smoke chip, I think that just upped the flavor of the marinade!  If you have leftovers (which we did) chop up the chicken and toss in a salad along with the remaining grilled veggies and pineapple from the fruity kebabs!  Makes a great lunch!

Apple Soy Chicken with Fruity Kebabs
Brunch N'Cupcakes
Serves 4

Ingredients:

Chicken (feeding more? double the chicken)

1 Lb Chicken Breast (About one pack) 

Salt, Pepper an Garlic Powder

For Chicken Marinade (you can easily double the marinade to feed more!):

1 Tablespoon Apple Cider Vinegar 

1 Tablespoon Honey 

1/3 Cup Unsweetened Applesauce 

1/4 Cup Low Sodium Soy Sauce 

For Fruity Kebabs: Makes about 6 Kebabs:

1 Red Pepper - Cut into 1 Inch Chunks 

1 Red Onion - Cut into 1 Inch Chunks (or wedges) 

1/2 a Fresh Pineapple - About 2 Cups 

Cilantro Lime Vinaigrette for Fruity Kebabs:

1/2 Cup Chopped Cilantro 

1/2 Tablespoon Olive Oil 

Zest from One Lime 

Juice from One Lime 

1/4 Teaspoon Honey 

1 Teaspoon Apple Cider Vinegar 

2 Tablespoons Water 

Directions:

Grillin Prep:

1- Combine Chicken marinade ingredients in a large glass measuring cup whisk till combined and set aside.  Sprinkle chicken breast with salt, pepper and garlic powder (both sides).  Prick each chicken breast with a fork.  Place chicken breast in a large ziplock bag, pour marinade over chicken, seal and place in fridge.  Let chicken marinade for 2-4 hours (the longer the better)! 

2- Assemble the Kebabs - Layer in this order, repeating twice - Onion, Pineapple Red pepper.  Assemble 5 more kebabs in this order.  **Note if using wooden kebab skewers make sure you soak them in water for 30-60 minutes to avoid burnt skewers! Set assembled kebabs aside. 

3- In a small bowl whisk together Cilantro Lime Vinaigrette for Fruity Kebabs, set aside until kebabs have been grilled. 

Now for the grilling - 

1- Oil grill grates and heat grill to 400 degrees.  Start by grilling the chicken.  Place chicken on grill and grill for 6-8 minutes per side or until chicken is cooked through.  Remove chicken and cover with tin foil to keep warm.  

2- Now to grill the kebabs - place kebabs on a grill.  Grill kebabs for about 6 minutes per side.  Remove kebabs from grill on brush with Cilantro Lime Vinaigrette.  

Now enjoy your grilled feast!

Enjoy!

{Curried CousCous Salad with Apricots, Dates and Turkey}

I have been really into curry lately.  I love the warm rich flavor that curry provides a dish and love the depth of flavor curry powder adds to a dish (I love it so much that I have several recipes in the works featuring curry).  Now while I am digging the curry flavor, my husband is not!  So mainly all of my curry dishes have been consumed for lunch, and I am not mad about it!

This salad was inspired by both Ina Garten and Giada De Laurentiis curried couscous salad!  I have amped up the flavor of whole wheat couscous with chicken broth and curry powder, and then tossed in a whole host of delicious ingredients!  Think dried dates, nutty almonds, sweet apricots, and delicious roast chicken!  This salad comes together in under 30 minutes thanks to couscous being rather quick cooking!

This salad makes a wonderful light dinner, could easily be packed for a picnic and packs beautifully for your week day lunch.  It is tasty by itself, is great in lettuce wraps and lovely over a simple spinach salad (yes, this salad is the bomb and super versatile).  Whip up a big batch and eat it up all week!  Not a fan of curry?  You could omit it from the couscous and use garlic, and lemon pepper in place of the curry (use 1/2 Tablespoon of each) in the Greek Yogurt dressing!  Want to make this salad vegetarian friendly?  Sub in vegetable broth for the chicken broth and chickpeas for the turkey!  Easy Peasy!

Curried CousCous Salad with Apricots, Dates and Turkey
Brunch N'Cupcakes - Adapted From Ina Garten and Giada
Serves 8-10

Note - this salad makes a lot but is great for lunches, a simple side for dinner or as a main dinner entree.  Make it up Sunday and eat it all week, the flavors of this salad get better as it sits in the fridge!!

Ingredients:

1 Box Whole Wheat CousCous (I used Near East)

1/2 Cup Cucumber Chopped

2 1/2 Cups Shredded Turkey

4 Green Onions Chopped

1/3 Cup Greek Yogurt 

1/4 Cup Dried Apricots Chopped 

1/4 CUp Dried Plums Chopped

1/3 Cup Sliced Almonds

2 Tablespoons Curry Powder

2 Cups Chicken Broth

1 Teaspoon Garlic Powder

Juice from One Lemon 

Lemon Zest from One Lemon 

Salt and Pepper to Taste

Directions:

1 - Heat chicken broth and 1 1/2 tablespoon curry powder in a medium sauce pan, bring to boil.  Add couscous to boiling chicken broth, stir well.  Remove from heat and cover couscous.  Let couscous stand covered for 5 minutes. 

2- While couscous cooks combine apricots, chopped plums, sliced almonds, green onions and cucumber in a large bowl.  Toss to combine and set aside.  In a small bowl whisk together greek yogurt, remaining 1/2 tablespoon curry powder, garlic powder, lemon juice and lemon zest.  Set aside. 

3- Check on couscous, fluff couscous with a fork, add to bowl with apricots, plums, almonds and cucumbers.  Toss to combine.  Pour yogurt dressing over couscous mixture, toss one last time. Season with salt and pepper and serve!  

Serve as a main salad, as a filling in lettuce wraps or a side dish.

Enjoy! 

{Week 2 - Menu and Shopping List - June 7-13th}

Well I would say that the first week of the Brunch N'Cupcakes Menu Plan and Shopping list was a success!  So lets do it all again!  This week I am focusing on summer flavors with grilled chicken, grilled fruity kebabs, a delicious Southwestern Chopped Salad, and a yummy Curried CousCous Salad that is best prepped on Sunday and enjoyed all week!

All three meals make great leftovers.  I also have a special treat to share with you all... I will give you a hint, Friday is National Peanut Butter Cookie Day!  Get excited, and without further delay the meals and the shopping list!  Happy Cooking!

Monday 
Curried CousCous Salad with Apricot, Dates, and Turkey 
**Post goes live Sunday 
**Recipe Posted!  Click Here!!!

Wednesday 
Soy Apple Chicken with Fruity Kebabs 
**Post goes live Tuesday

**Special Post on Wednesday!!

Friday
Southwestern Chopped Salad 
**Post goes live early Thursday

**Have leftover Soy Apple Chicken?  Use it on top of your Southwestern Chopped Salad... Yummy!!!

Weekly Shopping list for June 7th-13th

{Lightened Up Turkey Stroganoff with Wild Rice}

Comfort food, we all crave it and more then likely we all have our own definition of what comfort food is or our own special dish that is the epitome of comfort food for us!  Through the years I feel like there have been several different dishes that have been that go to "dish" for me when it comes to comfort food.

Right now I would say I think of my mom's lasagna, my dads chunky veggie soup or chocolate chip pancakes when I want something comforting.  I think for Derek he would pick either pizza or maybe beef stroganoff that he grew up with for his "comfort" food choices!
Beef stroganoff brings me to the topic of this post... a healthified version of beef stroganoff only made with turkey (you could use chicken too if you like!

This Turkey Stroganoff is light but still has the creamy texture you are used to when you think of a classic stroganoff.  I also amped up the veggies with a double dose of mushrooms, peas and carrots!  Perfect for a quick weeknight meal or make it for your next dinner party!  I serve this stroganoff over nutty wild rice (and because Derek grew up eating Stroganoff over rice), but if you prefer your stroganoff served over egg noodles then do that!  Either way this Stroganoff will be delicious!


Light Turkey Stroganoff with Wild Rice 
Brunch N'Cupcakes adapted from Cooking Light 
Serves 6

Ingredients:

1 Medium Onion Chopped 

3 Garlic Cloves

1 Cup Frozen Peas 

3 Medium Carrots Peeled and Chopped

2 Containers Sliced Button Mushrooms

1 1/2 -2 Lbs Turkey Breast Meat (Used Jenni-O or could use 3 Chicken Breast) - Cut into 1 Inches pieces

1/2 Cup Greek Yogurt 

5 Teaspoons Flour 

1/2 Cup Chicken Broth 

1 1/2 Teaspoon Garlic Powder

1 Teaspoon Paprika

Salt and Pepper to Taste 

1/4 Cup Fresh Parsley for Serving 

1 Cup Prepared Wild Rice - Make sure to cook according to the package directions(You could also use egg noodles, or brown rice if you lik)

Directions:

1 - In a large skillet coated with cooking spray saute onions until tender and translucent.  Add in garlic and cook until fragrant.  Add Carrots and mushrooms to the skillet season with salt and pepper and cook 8 minutes until veggies are tender (but not over cooked).  Remove veggies from skillet and set aside.  

2- Toss turkey pieces in garlic powder, paprika and a dash of both salt and pepper.  Add to the hot skillet you used to cook the veggies.  Cook chicken until done in the center and slightly browned on the outside.  

3- Add veggies back into the pan and stir to combine.  Now lets build the sauce.  Whisk 1/4 cup chicken broth with the 5 teaspoons of flour, make sure all the flour is mixed into the chicken broth.  Pour broth/flour mixture along with remaining 1/4 cup broth over veggies and chicken in the skillet.  Give everything a quick stir to ensure even coverage.  Cover the skillet with a lid and let cook for about 5-8 minutes or until the sauce has thickened.  Give the stroganoff a few quick stirs during this time.  Once sauce has thickened stir in the frozen peas and cook for 5 minutes or until heated through.  4- Finally whisk together the Greek yogurt and worcestershire sauce.    Pour over veggies and chicken in skillet, stir to combine, top with parsley and serve!  I served my stroganoff over wild rice but feel free to serve over egg noodles or brown rice!

Enjoy!

Miss the other recipes in this weeks menu?  Check all out all the posts for this weeks meals below:

Weekly Meal Plan - May 31st-June 5th
Recipe 1: Spicy Chicken Sausage Skillet with Peppers and Onions
Recipe 2: Sweet Lime Fish Taco Lettuce Wraps
Recipe 3: Lightened Up TUrkey Stroganoff with Wild Rice

{Sweet Lime Fish Taco Lettuce Wraps}

A few weeks ago Derek and I met up with a great couple (Katie and Ryan) for dinner at LOLO's (Locally Owned, Locally Operated) in downtown Stillwater, the evening was fabulous! LOLO is newer restaurant in Stillwater that I had been dying to try for sometime now.  The menu features fresh items that are made from with all local produce and everything is made in house (with the exception of the ketchup and hot sauce, thats what our waitress told us; even the bitters for the drinks are hand crafted)!  Anyways, the food was excellent, fresh and full of flavor.  

Myself and Katie order the fish tacos and they were the bomb!  Slightly spicy, tangy and just down right amazing!  I mean these fish tacos were good, so good that I could not get them off my mind, I knew at some point I would have to try and recreate them!  

I mean I wanted to recreate everything, the fish, the slaw, the salsa even the crisp lettuce wrap that they served them in (not sure how I would have reinvented the lettuce leaf)!  And you know what, these Sweet Lime Fish Taco's come pretty darn close to the ones served at LOLO.  Slightly sweet, spicy and full of tang.  The lettuce wrap adds a nice crunch and extra texture!  I cooked the fish up on a grill pan, but you could easily skewer the fish chunks and grill them outside on the grill!  You have to try these, like now!  And if you are close to the Stillwater area head downtown and check out LOLO, you won't be sorry you did! 

Sweet Lime Fish Taco Lettuce Wraps 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

Fresh Tomato Salsa:

1/4 Cup Onion Finely Chopped 

3 Garlic Cloves Minced
Juice and Zest from One Lime
1 Pint Grape Tomates, quartered
1 Serrano Chili Pepper - Seeded and Finely Chopped

1 Tablespoon Vinegar (Apple Cider or plain old vinegar)

1 Serrano Chili Pepper - Seeded and Finely Chopped 

1/4-1/3 Cup Cilantro Finely Chopped (Depending on how much you like cilantro) 

Salt and Pepper to taste

Fish and Marinade:

1 1/2 Pound Meaty White Fish; Cut into 1 inch chunks (I used Cod)

2 Teaspoons Garlic Powder
1 Teaspoon Smokey Paprika
1 Teaspoon Salt

Juice and Zest of One Lime 

1 1/2 Tablespoons Water 

1 1/2 Tablespoons Brown Sugar 

1/4 Cup Vinegar - White Vinegar

2 Tablespoons Olive Oil 

Tangy Red Cabbage Slaw:

4 Cups Shredded Purple Cabbage

3 Tablespoons Greek Yogrut 

2 Tablespoons Apple Cider Vinegar 

1 Teaspoon Paprika and Garlic Powder

Salt and Pepper to Taste 

For Serving:

8 Large Romaine Lettuce leaves (or 8 Small Corn Tortillas if you would prefer over lettuce wraps, I like La Tortilla Factory Brand)

Sour Cream or Greek Yogurt, Avocado Slices, Extra Lime Wedges, and Cheese - All Optional 

Directions:

1- Place fish chunks in a large ziplock bag or large tupperware container with fitted lid.  Toss with paprika, salt and garlic powder until evenly covered.  Set aside.  Combine marinade ingredients (Lime Juice/Zest through Olive Oil), whisking together until well combined.  Pour marinade over fish and toss fish with marinade until evenly distributed.  Set fish in fridge and let marinade for 30 minutes to an hour. 

2- To make the fresh tomato salsa.  In a small bowl combine onions, garlic, lime juice and lime zest.  Let onions and lime juice sit for two minutes before add remaining salsa ingredients to the bowl.  Toss until well combined, let salsa sit in fridge until 5 minutes before serving. 

3- To make the red cabbage slaw: whisk together Greek Yogurt, Apple Cider Vinegar, Paprika and garlic.  Pour over cabbage and mix until well combined.  Season with salt and pepper to taste.  Set aside until ready to serve. 

Now to cook the fish! 

Method One - Indoors on a grill pan:

1- Heat a grill pan that has been coated with cooking spray on medium-high heat.  Place fish chunks on grill pan (reserving marinade) and cook for 2 minutes before flipping over.  Flip fish chunks over, baste with reserved marinade and cook for an additional 2 minutes or until fish is cooked through. 

Method 2 - Outdoors on Grill

1- Skewer fish with wooden skewers that have been soaked in water (this will prevent the sticks from burning).  Remember to reserve the marinade for basting! 

2- Lightly oil the grill grates and heat grill (medium to high heat). 

3- Place fish directly on grill grates and grill for about 2 minutes per side or until fish is cooked through! 

To serve - 

Top a lettuce leaf with fish, slaw and pico and any other additional toppings you like!  

Enjoy!

{Spicy Chicken Sausage Skillet with Peppers and Onions}

I have been cooking like a mad women lately!  And I will admit there are nights that I dirty almost every dish in our condo!!  I sometimes spend hours doing dishes and I feel like I constantly need to mop our kitchen floor!  Sometimes when I get done cooking it looks like the Tasmanian devil has been through our kitchen.  Yes, I am not the neatest of cooks!

But... then there are those nights where I dirty only one pot, I tidy up the kitchen as I go, and I only dirty enough dishes for Derek and I!  Yes, those nights are glories, but far and few between!

Those clean and tidy kitchen nights are brought to you by recipes like this one, Spicy Chicken Sausage Skillet with Peppers and Onions (yes, a long title but so so good)!  Yes, because of this Spicy Chicken Sausage Skillet I am able to whip up a delicious dinner in under 30 minutes, and then collapse on the couch to watch more cooking shows, because well... no dishes!

Make this tonight, your dish washer will thank me! 

Spicy Chicken Sausage Skillet with Peppers and Onions 

Brunch N'Cupcakes 

Serves 6 

Ingredients:

5 Fully Cooked Spicy Italian Chicken Sausages, Sliced on the diagonal-  I used Bilinski's Hot Italian Chicken Sausage 

1 Red Pepper - Sliced 

1 Green Pepper - Sliced 

1 Medium Yellow Onion - Sliced 

2 Garlic Cloves Finely Chopped 

1 -15 Oz Can Diced Tomatoes - Italian Style - Undrained

1 Cup Low Sodium Chicken Broth 

2 Tablespoons Apple Cider Vinegar 

2 Teaspoons Dried Oregano 

1 Teaspoon Herb de Provence

2 Tablespoons Fresh Italian Parsley - chopped

2 Cups Cooked Brown Rice  -  I prepared ahead of time! 

Directions:

1 - In a large skillet heat 1 teaspoon olive oil.  Saute onions until translucent, add garlic and cook until fragrant.  Add peppers and cook for about 2 minutes (peppers will continue to cook with sausage and broth). 

2- Add sliced chicken sausage, diced tomatoes, chicken stock, apple cider vinegar and dried herbs to skillet.  Stir until combined and let simmer for 10 minutes, this lets all the flavors mingle and marry together! 

3- After 10 minutes stir in brown rice, stir until rice is evenly covered and cook another 5 minutes until heated through.  Top skillet with fresh Italian Parsley and serve!  

Note - this dish is great as leftovers the next day!  The flavors really come out after sitting all night!
Enjoy!  Check out the weekly menu and shopping list for May 31st-June 5th, here!  More recipes posted later this week! 

{Weekly Menu & Shopping Guide - May 31st through June 5th}

Meal planning and grocery shopping can be two very daunting tasks, and the last thing you want to think about on the weekends!  Am I right?

 I am sure you have all been there... scouring Pinterst for an eye catching recipe, asking friends for recipe suggestions or worst just cooking the same meals week after week!  Trust me, I know the frustration of meal planning!  

Well I want to help you take some of the frustration out of weekly meal planning and grocery shopping by sharing my grocery list and meal plans for the week!  Each Saturday I will post my grocery list along with a list of meals I am planning to prepare that upcoming week!  Some will be my own recipes that I will share with you during the week, others will be favorite recipes from around the web that I will link to!  If the recipe is a new one of mine, I will let you know the day it will be published!  Keep in mind I am cooking just for just 2 (Derek and myself)!  After each meal we generally have about 2 servings  left that I will eat during the week for leftovers (as most of my recipes serve between 4-6!  So let's kick off the inaugural weekly menu and shopping guide!

Weekly Menu:

Monday - 
Spicy Chicken Sausage Skillet with Peppers and Onions
**Recipe goes Live on Sunday 
Recipe is Live!!!!  Check it out here! 

This dish makes great leftovers!

Wednesday - 
Sweet Lime Fish Taco Lettuce Wraps 
**Recipe goes Live on Tuesday

Friday - 
Healthy Turkey Stroganoff served over Wild Rice 
**Recipe goes live on Thursday

Note - I generally try to cook three times a week and then eat leftovers and or salads for the rest of the week!  Most times I will cook Monday, Wednesday and then either Friday, Saturday, or Sunday (sometimes it is nice to start the week with leftovers from Saturday and Sunday)!

Now let's talk grocery shopping!  I have basic staples I buy on a weekly basis (think Greek Yogurt, Salad Veggies, things like that) and then my weekly meal essentials which are based on the recipes I will be cooking that week - below is my grocery list for the week including the ingredients for the above recipes!

Enjoy and happy cooking!