Tex-Mex Chicken and Rice Casserole

I don’t know about you, but after a rough day, I crave comfort food. And when it comes to comfort food, I like it as carb-y and cheesy as possible. Not exactly healthy, I know. But that’s why it’s comfort food, right? I mean come on, who ever wanted carrot sticks and bean sprouts after a hard day? Unless maybe they were tossed in an Asian-inspired dish and smothered in peanut sauce. In which case, sign me up.

But what if comfort food could be healthy(ish) and comforting at the same time? What if you could still satisfy the craving for carbs and cheese and stick-to-your-ribs casseroles without completely destroying your waistline? That would be a good thing right?

I thought so. And so I tried today’s recipe. One, because it looked ridiculously good. And two, because it wasn’t nearly as unhealthy as it would appear at first glance. This casserole is full of good things. Chicken and brown rice and chiles and black beans and corn and salsa. All healthy. Sour cream (I used reduced-fat) makes it a little creamy, and just a little cheese makes it gooey. All you have to do is stir everything together and bake until bubbly.

One bite and I was in love. This Tex-Mex Chicken and Rice Casserole is complete comfort food, but it doesn’t have to be a guilty pleasure. Serve it up with a salad on the side and you’ve got a meal that will comfort your belly… and your conscience.

Baked Banana Oatmeal

Last week my mom and I flew to Florida to visit my Grandma for a few days. (That’d be why I wasn’t around here much in the past week.) Our girls-only trip is becoming an annual ritual that brings together three generations of women in our family. I feel lucky we’re able to do this, and we always have a good time. We also always end up eating out a lot and having lots of “we’re on vacation so it’s allowed” treats, such as containers of cookies found deep in the recesses of Grammy’s freezer. I was good about the cookies this year – only two the whole trip – but there was ice cream, and apple dumplings, and peanut butter-filled pretzels, and more ice cream.

Needless to say, when I woke up this morning, back in my own bed in Nashville, I was in the mood for something healthy – and it doesn’t get much healthier than oatmeal. Oatmeal, you may have noticed, is one of my favorite breakfasts/breakfast food ingredients. I love it baked, cooked up with apples and pecans, stirred into my favorite muffins, and made into granola. Oatmeal is the good stuff; it’s healthy and it fills you up. It’s a good post-family visit/junk food detox kind of thing.

Today’s recipe for Banana Baked Oatmeal is the latest oatmeal recipe to be making frequent appearances in our kitchen. It’s considerably healthier than a lot of the baked oatmeal recipes out there (containing no added fat and relatively little sugar) and it’s chock full of bananas, one of my top-five favorite foods. It’s incredibly filling and is simple to make. It’s also pretty darn tasty with the flavor of bananas and a crunchy, caramelized brown sugar topping. All in all, it’s a pretty delicious way to get back on the healthy-eating wagon.

Steel-Cut Oatmeal with Apples and Pecans

For the past year (or longer), I’ve eaten variations of the same thing for breakfast every weekday morning. Greek yogurt, sweetened with honey, and topped with some combination of fruit, nuts, and/or cereal.  Sure, I mix it up on the weekends, but Monday through Friday, it’s all about the yogurt.  

But times, they are a-changing.  There’s been a new breakfast item gracing my bowl every morning for the past week, and there’s not a drop of yogurt in sight.  I’ve turned from cold and creamy to warm and dreamy with Steel-Cut Oatmeal with Apples and Pecans.  And I don’t plan on going back… at least not anytime soon.

This isn’t your average bowl of oatmeal.  Nutty, wholesome, steel-cut oats are cooked in a mixture of almond milk and water until thick and creamy.  Cubes of tender-crisp, cinnamon-spiced apples and crunchy, toasted pecans add sweetness and textural contrast to the creamy oatmeal.  A drizzle of maple syrup finishes everything off.  What more could you ask for on chilly winter/spring mornings?

"Best" Beans and Rice

As I’ve told you before, I have a terrible habit of throwing quick meals together without bothering to write down what I’m doing or taking pictures along the way. Sometimes that’s for the best. I get cranky when I’m hungry and can’t always be bothered with taking pictures, lest I become a crazy, hungry beast. And no, I am not pregnant. Just hungry.

Sometimes, however, my spur of the moment recipe creations are so drool-inducingly good that I kick myself for not taking the extra few minutes to capture what I was doing. For some reason, I seem to do this most often with last-minute pasta dinners and thrown-together-with-odds-and-ends weekend lunches. The latter was the case with this recipe, pulled together with random leftovers from the fridge and pantry staples. And man, oh man, was it good. So good I wished I had taken pictures along the way. Since I didn’t, I immediately typed up a post and the recipe before I could forget it. And then I forgot to make it again… for an entire year.

And let me tell you how stupid I feel about that. I could have (and would have) been eating this regularly for the past year. I don’t often repeat recipes, but I will be making an exception for this one all year long. I call this recipe “Best” Beans and Rice, not necessarily because it’s the best beans and rice I’ve ever had (though it is certainly up there), but rather because it’s the best version of beans and rice I’ve ever made. We always have canned beans and rice hanging out in the pantry, perfect for throwing together meals in a hurry. Over the years, I’ve tried many different variations to spice up those basic ingredients, and while they were always good, they were never really worth sharing with you. This time, however, I think I nailed the recipe on the head.

The combination of whole and ground cumin seeds adds smokiness and spice without heat. The diced green chilies add a slight kick of heat without overpowering the flavor of the other ingredients. Black and pinto beans add body and creaminess, while the rice sort of ties everything together. This dish makes for a savory, flavor-packed meatless entrée, side dish, or burrito filling. Plus it’s simple and inexpensive to make. In my book, it really is the “Best”.

Baked Risotto with Mushrooms and Goat Cheese

Risotto is delicious. It is creamy, dreamy, Italian rice goodness. It also requires at least 20 minutes of near constant stirring. And while I currently have more free time than I know what to do with, I am well aware that most people have better, or at least more important, things to do than stand over a stove stirring a pot of rice for 20 minutes. But what if you didn’t have to stir your risotto? What if you could have perfect, rich and creamy risotto with almost none of the work? Would you be tempted to make risotto all the time?

Folks, get ready to be tempted because you can bake risotto in the oven.

For a basic baked risotto, all you have to do is combine Arborio rice, chicken broth, and white wine in a baking dish. Cover it up and bake it until most of the liquid is absorbed and the rice is creamy, yet still a bit toothsome. When the rice is done baking, stir in some butter and cheese to make it extra luscious. Season it up with a little salt and pepper and you are good to go without ever breaking a sweat.

From there you can flavor it up any way you like, simply by stirring in some fun ingredients at the end. The possibilities are endless – roasted butternut squash, bacon and onions, sun-dried tomatoes and basil, or one of my personal favorites – mushrooms and goat cheese. The combination of earthy mushrooms and tangy goat cheese makes this baked risotto extra special. And it’s still easy enough for any night of the week – no lengthy stirring required.

Island Kale and Sweet Potato Soup

Hello friends, I finally have my computer back up and running (stupid broken charger…grrr), and I must say, I’ve missed you. The past few weeks have been a whirlwind of travel and houseguests for us. We’ve either been out of town or had friends visiting every weekend for the past five weeks. And while we certainly love spending time with family and friends, it is good to be home with nothing to do but watch tv in our pajamas and spend some time in the kitchen.

I don’t know about you, but after frequent travel and lots of eating out, I start to crave healthy, hearty, soul-warming foods. Especially when it’s freezing cold and raining outside, and the sun doesn’t seem to want to show its face any more than absolutely necessary. You know the kind of days I’m talking about. The ones with gross weather that make you feel sluggish and in dire need of quality time on the couch. The ones that make you turn down socializing for snuggling. The days that are made for soup.

This Island Kale and Sweet Potato Soup is the perfect antidote to all of those heavy holiday meals and nights out on the town. A riff on the Caribbean dish callalou, this soup is simple to make yet has surprisingly complex flavors. Full of nutritious kale, creamy sweet potatoes, rich (light) coconut milk, and a lick of heat, this soup will warm you up on even the rainiest of days.

Baked Oatmeal

I’m sure by now you’ve figured out that we like oatmeal a lot at our house. We’ve put it in muffins (here and here), banana breads (here and here), and desserts. We’ve served it up breakfast-style and made it taste like cookies. One thing we’ve never done before now though, is bake it. And what a mistake that was.

Baked oatmeal is a perfect breakfast food. It’s warm, hearty, nutritious, and incredibly filling. You can jazz it up with whatever fruits and nuts you like. Same goes with the spices. No matter what you add to it, you’ll end up with a breakfast treat that tastes and looks like cross between a traditional bowl of oatmeal and an oatmeal cake. Even better is the fact that you can make a big pan and enjoy a warm bowl of baked oatmeal all week long.

Basically, if you’ve never baked your oatmeal before, now is the time to try!

Nutty Pumpkin Granola

Granola is one of those things we pretty much always have in our kitchen. We love it over our morning yogurt. Stan stirs it into cottage cheese. More than once we’ve been known to eat it by the handful. I’m kind of embarassed to say that until now, pretty much all of our granola has been store-bought. I’ve made other granola-related snacks, but for just plain old granola, I’ve always defaulted to the kind that comes in a box. Not that there’s anything wrong with that, but now that I know how easy it is to make homemade granola, I don’t see myself going back to store-bought anytime soon.

Today’s recipe helped me see the error of my ways. It combines oats with two kinds of nuts, pepitas (pumpkin seeds), dried cranberries, and every spice that makes you think of fall. Pumpkin purée and maple syrup coat the granola and make everything stick together in delectable clumps. The end result is crunchy, a little (but not too) sweet, and a whole lot delicious. It’s also much healthier than pretty much any granola you can buy at the store because there are no added fats (besides those naturally occurring in the nuts), no artificial sweeteners, and no preservatives. With a few changes for seasonal variety, I think this just might be our new go-to granola.

** Also, on an administrative note, I wanted to let you know that I will be adding a new feature to my posts. At the end of each “story”, right above the new recipe, I will list the recipe(s) (and their corresponding links) that I posted approximately one year earlier. I think it’ll be a great way to remember some old favorites and introduce you to some recipes you might have missed. Just please do me a favor and try not to judge me on the less than lovely photographs from the early days! (I have gone back and added these links to my last three posts as well. Check them out to see what was cooking this time last year!)

Broccoli Rice Gratin

Sometimes I plan what I’m going make for dinner days in advance. Sometimes I throw together whatever odds and ends I can find in the fridge and call it a meal. Today’s recipe was one of those spur of the moment creations. Not too long ago, I needed a side dish to go with our dinner, and I wanted to try something new. A quick search through the fridge and freezer gave me some cooked brown rice, one head of broccoli, a carton of eggs, and lots of cheese. There was some other stuff too, but I decided to leave out the apple juice, tofu, limes, and other assorted odds and ends. I think that was a smart choice, don’t you?

After a little thinking, I came up with this broccoli rice gratin. The dish is warm and cozy, full of healthy veggies and brown rice. Eggs bind the ingredients together, so you end up with a something kind of like a casserole that can be scooped out with a spoon. The best part, however, is the sprinkling of Parmigiano Reggiano cheese over the top, which gives it an irresistible, crackly, cheesey crust.

All in all, this gratin is a winner. As I was eating it, I couldn’t help thinking that it tasted like a healthier version of the cheesey broccoli and rice casseroles I’ve had in the past. Good, healthy food that tastes like it’s bad for you? I’m all about it. Add that to the fact that the leftovers are wonderful, too, and I can pretty much guarantee you that I’ll be making this again and again.

Banana Chocolate Chip Oatmeal Bread

As I mentioned in my last post, fall has finally arrived in Nashville. (Ok, let’s just pretend I didn’t see the weather forecast predicting 80-degree temperatures this coming weekend). Fall’s cooler temperatures mean that, in addition to pulling out my favorite turtlenecks, I get the green light to fire up the oven and heat up the house again. Which is great because I love baking. Yeast breads, quick breads – I’m looking forward to cranking out big batches all fall and winter long.

I’m starting out the season with another banana bread. I know I’ve already given you two banana bread recipes in the past year, but this one is different, I swear. Like the low-fat oatmeal banana bread I made a while back, this version includes old-fashion oats in the batter. The oats give the bread great texture and chewiness. This bread is also a little healthier than your typical banana breads thanks to those oats and the use of some whole-wheat flour. There are, however, chocolate chips sweetening up this bread, so you probably don’t want to eat half the loaf in one sitting. But don’t worry, I won’t judge you if you do.

Superfast Chicken Posole

I know what you’re thinking – and I agree. Soup is not what you typically think of, or even want to eat, when it’s pushing 100 degrees outside. But what if you could have a colorful soup that is bold in flavor and would fill you up without weighing you down? Would you reconsider then? I know I would, but hey, I like soup. And this posole is a winner, no matter the season.

Posole is a traditional Mexican soup/stew that is very popular in the Southwest. I was lucky enough to try an authentic version in Albuquerque, New Mexico a few years back, and I have kept an eye out for it on restaurant menus ever since. Different variations of posole abound, using all types of meats and vegetables. This particular version is a quick and easy take on posole using already cooked chicken breast, hominy, tomatillos, and enough herbs and spices to keep you going back for more. It makes a great weeknight dinner, especially with an icy cold beverage alongside.

Calabacitas Casserole

Lately, I feel like I’ve been missing out on what just might be the very best part of summer – farm fresh produce. Stuck inside with my nemesis – aka mono – for the past two weeks, I’ve had to skip my anticipated jaunts to the farmers market, the pick-your-own blueberry farm, and even my beloved Trader Joe’s. As a result, in my crazy (and in my defense, fever-induced) moments, I seem to have adopted something of a produce paranoia. My fears? That the peaches might be gone by the time I’m up and moving around. Berries? Gone til next year. And forget about tomatoes – missed my chance for those summer gems. I know; it’s ridiculous. I blame it on the fever.

The other night, however, I decided I couldn’t handle anymore carb-heavy prepared foods. Even though my taste buds hadn’t returned yet, the health-conscious part of my brain demanded vegetables. Stan’s not exactly into “lighter” fare, so veggie days can take some creative thinking. I’ve been meaning to tell you about this casserole for months, and with several of the ingredients in peak season, this seemed like the perfect time. The fact that I had just about all of the ingredients on hand clinched the decision.

Calabacitas means little squashes in Spanish. It is a traditional Mexican side dish that is made with summer squash, and often with corn, peppers, onions, and other assorted vegetables. This recipe turns Calabacitas into something of a casserole by topping it with slices of prepared polenta and lots of gooey cheese. Bursting with fresh flavors, it is the perfect showcase for summer produce, particularly the zucchini that is so prevalent at this time of year. Served alongside grilled meat or fish, it is a perfect summer side dish. It is also an excellent vegetarian entrée served with a side of black beans.

Oatmeal Cookie Oatmeal

Clearly, no one likes being sick. For me, it’s especially hard to be sick because I often lose my desire to eat, and sometimes even my sense of taste. For someone who loves to cook and eat as much as I do, those are hard days. And let me tell you, it’s been a hard week. Yup, I’ve been sick for over a week now – with mono. That’d be why you haven’t heard a peep out of me for several days. I was not in a good way. How someone my age gets mono is beyond me, but ooh boy, I’ve got it, and I’ve been sick as a dog.

Today I woke up without a fever (hooray for small victories!) and felt up to making breakfast. This oatmeal recipe is one I’ve wanted to try for a while now, and its simplicity made it a good choice. Quick-cooking steel cut oats are cooked with applesauce, golden raisins, toasted almonds, brown sugar and cinnamon for a delicious, healthy breakfast treat. I was skeptical, at first, whether the ingredients would really come together to taste like an oatmeal cookie. However, after tweaking the original recipe a bit, I can honestly say this oatmeal taste like a warm cookie… just mushed up a bit.

If you haven’t tried quick-cooking steel cut oats before, you’re in for a treat. Unlike regular steel cut oats, which take upwards of 40 minutes to cook, quick-cooking steel cut oats are ready in under 10 minutes. Despite their reduced cooking time, the oats still have all of the chewy, nutty flavors and textures you associate with regular steel cut oats. Since discovering this type of oatmeal, it is the only kind we make for breakfast. (I still keep regular old fashioned and quick oats on hand for baking.) We buy our quick-cooking steel cut oats at Trader Joe’s, where they come in a large, inexpensive container. If you don’t have a Trader Joe’s near you, check your local grocery store for the oats. They’ll be a nice change from your regular oatmeal.

Oatmeal Blueberry Applesauce Muffins

I know, I know. I posted about blueberry muffins not too long ago, and I told you they were perhaps the ultimate blueberry muffin incarnation. I stand by that assertion. Today’s muffins don’t aspire to be the absolute tastiest blueberry muffins you’ve ever had – they try to be the healthiest (while still remaining tasty). And healthy food is a good thing, right? Especially during a holiday weekend when almost everything we eat veers into the less than healthy camp.

Upon reflection, it seems I’ve been on a bit of a healthy baked goods kick lately. Or really, and oatmeal-in-my-baked-goods-kick, if we’re going to get right down to it. First there was the low-fat oatmeal banana bread. That was good. Then more recently there were the peanut butter banana oatmeal muffins. Those were really good. Both of those are recipes I will make again.

I’m a little more on the fence with today’s muffins. In theory, oatmeal blueberry applesauce muffins sound both healthy and delicious. And they were. But there was something about them I just didn’t love. While the fresh blueberries popped with juicy flavor and the muffin tops got nicely crunchy, I found the muffins to be overly sweet and too oat-y. I debated even posting this recipe, but Stan really liked the muffins. He even declared them “perfect”. While I’m sure he was exaggerating just a bit, he doesn’t hesitate to (nicely) tell me when he doesn’t like something. So I have to believe he really liked these muffins.

If you’re looking for a healthier alternative to the standard blueberry muffin, these are certainly worth trying. And if you do try them, let me know what you think. Are you with me on the sweetness or, like Stan, did you love them? Also, if you have a favorite healthy muffin recipe you’d like to share, please do. I love getting new ideas. In the meantime, I wish you all a safe and happy Fourth of July!

Peanut Butter Banana Oatmeal Muffins

Peanut butter and banana. Oh how I love thee. You are one of my oldest and most favorite flavor combinations. I have loved you ever since Mom made me peanut butter banana toast for breakfast. And you know that was a sacrifice for her, since for reasons I can’t fathom, she doesn’t like peanut butter.

While I will always adore you on toast, my beloved peanut butter and banana, I am always looking for fun new ways to enjoy you. Take today’s muffins, for instance. Moist, chewy, and redolent with peanut butter banana-y goodness. Filling from the oatmeal and healthy to boot. (No added butter or oil!) These muffins are a delicious and certain to be frequently enjoyed addition to my peanut butter and banana-loving repertoire.

Lime-Cilantro Rice with Pineapple

Today’s post is a bit of a short one. Typically, when I try a new recipe, I have my camera at the ready to document all of the steps for you. And wouldn’t you know, on the nights that I’m in too much of a hurry to take pictures, the recipe ends up being deliciously blog-worthy. Such was the case with today’s recipe.

I made this Lime-Cilantro Rice with Pineapple to accompany the Southwest Egg Rolls I told you about the other day. I was distracted by rolling the egg rolls, setting the table, cleaning up the kitchen, etc. and didn’t bother taking pictures of the rice until it was completely ready to serve. I decided to post the recipe today anyway, because it was such an unexpected treat. Tangy lime juice, bright, fresh cilantro, and sweet crushed pineapple are added to warm, buttery rice. It’s a simple preparation, but the flavor is anything but. I couldn’t stop sneaking bites before it went out to the table!

Low Fat Oatmeal Banana Bread

Low fat. Banana bread. Two things I like. Two things that don’t usually go together. Until today, that is. Today’s recipe takes classic banana bread and lightens it up a bit. There is, however, nothing light about the taste or texture.

This is banana bread you can feel good about. Unlike its more fattening peers, this bread doesn’t have any butter in it. Surprisingly, that doesn’t seem to matter. The bread is moist and rich tasting with a strong, but not overpowering, banana flavor.

It’s also more heart-healthy than your typical banana bread because it is chock full of oats. Being something of a banana bread purist, I wasn’t sure how I’d like oats in my bread. Much to my surprise, they added a really nice texture and chewiness. The oats also helped keep me full a lot longer than my usual banana bread, making it a great breakfast option. I will definitely be making this banana bread again – especially as we head into summer and bathing suit season!