Healthy Greek Chicken Recipe


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Hi There my lovelies! Hope you are having a wonderful Sunday afternoon. If you are anything like me, I bet you enjoy delicious homemade recipe, especially if it is delicious. Today, I want to share with one such recipe that my sister came up with and it’s absolutely heavenly. I can’t tell you how much I enjoyed it. It’s quite easy to make as well and is full of flavor.

Ingredients: 

  1. 6 Chicken Breast
  2. 4 Tbs Greek Yogurt
  3. 2 Tbs Garlic powder
  4. 1 Tbs Ginger Powder
  5. 1 large red onion (chopped)
  6. ½ tsp dried basil leaves
  7. ½ tsp parsley
  8. 1 tsp Italian Seasoning
  9. ½ tsp black pepper
  10. Salt to season
  11. 2 Tbs oil (I use extra virgin olive oil, but can try using extra virgin coconut oil as well)
  12. ½ Stick I Can’t Believe It’s Not Butter
  13. 1 medium jalapeno chopped
  14. Chopped cilantro chopped
  15. 1 bunch scallion chopped (optional)

Instructions: 

  1. Tenderize the chicken breast with meat blade-tenderizer.
  2. Marinate the chicken overnight in the refrigerator with mixture of yogurt, garlic, ginger, basil, parsley, Italian seasoning, salt and pepper.
  3. Brush olive oil or Pam on baking pan and place the marinated chicken. Add thinly butter and red onion on top of each chicken, and add bake in the oven for 1 ½ to 2 hours at 400 degrees Fahrenheit. Add the juice from the marinate into the chicken as well.
  4. Five minutes before taking your chicken out of the oven, top cilantro, jalapeno, and/or scallion.

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Let me know how yours come out. I loved how amazing this Greek yogurt chicken was. We served it with steamed and lightly seasoned beans, mashed potato (made from scratch), and corn on the cob. I want to thank my sister for this lovely recipe. The meat was so juicy and flavorful and most of all delicious!

What are some of your favorite healthy and delicious recipes? I hope you enjoyed this post as much as I love writing it. Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Shredded Chicken Tortilla Soup


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Hi There! I know I am late on posting the recipe. Actually, I was out on a business trip, hence didn’t get a chance to post the recipe for you. As promised, I want to post the recipe for the shredded chicken tortilla soup that I have made. I got lots of complement on this soup. The recipe is inspired by the Cooking Light Magazine.

Ingredients:

  1. 1 6-inch corn tortilla
  2. Cooking spray
  3. 5 tsp Canola oil
  4. 1 1/2 cup chopped zucchini
  5. 1 cup chopped onion
  6. 3/4 cup chopped cilantro
  7. 1 tbsp chopped jalapeno
  8. 5/8 tsp kosher salt
  9. 2 minced garlic cloves
  10. 2 bay leaves
  11. 1/2 tsp chili powder
  12. 1/2 tsp paprika
  13. 1 tsp ground cumin
  14. 4 cups chicken stock
  15. 1 (14.5 oz) can unsalted diced tomatoes
  16. 3/4  cup canned unsalted black beans
  17. 8 oz chicken breast and dark meat
  18. 1/2 cup sliced avocado
  19. 4 lime wedges

Instructions:

  1. Cut corn tortilla into 1/2 inch strips.
  2. Coat with cooking spray.
  3. Bake at 375 degrees for 10 minutes.
  4. Heat canola oil in large dutch oven over medium heat.
  5. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeno, 1/8 tsp kosher salt, garlic, bay leaves and cook for 7 minutes.
  6. Stir in chili powder and ground cumin.
  7. Add chicken stock and canned tomatoes.
  8. Bring to a boil.
  9. Add black beans, 1/2 teaspoon kosher salt, and 8 oz reserved chicken.
  10. Simmer for 5 minutes.
  11. Divide among 4 bowls.
  12. Top with tortilla strips, sliced avocado, 1/2 cup cilantro, and lime wedges.

Hope you enjoy the recipe as much I have enjoyed making it.

Don’t forget to check out my Facebook Page and follow me on Instagram @allaboutme3181.

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Taylor Gourmet in Washington D.C.


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Hi There! Hope you are having a start of a wonderful weekend.Today,  I will talk about my experience eating from a menu from Taylor Gourmeta Philadelphian gourmet fast food type eatery located in Washington D.C. I have not have the pleasure of personally eating eating at one of their locations but I have ordered online from them few times.

History: Before I describe my experience about their food, let me give some about their background. This unique place was started by two Philadelphian buddies in 2008 grew up on what they called “the flavors of Philadephia’s 9th street Italian market and hoagies served by countless mom and pops shops throughout the city”. They brought their unique Philly hoagies and salamies to the H Street NE corridors and few more locations for us to enjoy. Their famous clients include none other than our current First Family.

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FoodI have had the pleasure of ordering online from them few times with my co-workers. My very first experience was their famous Ben Franklin Hoagies. It has a choice of breaded or grilled chicken with marinara sauce and sharp provolone cheese. What can I say about a their hoagies. It’s humongous, or at least for me. It’s a 16″ hoagie. I had to cut the hoagie into half and leave the other half for later. It’s great. My friend, who is a native Philadelphian said that Taylor had the closest authentic Philly Cheese steak that she has ever tasted outside of Philadelphia and that in itself is a huge accomplishment in my sense.  Now for their Rissotto Balls. These are fried mozzarella balls served in marinara sauce. The first time I tasted this appetizers, I fell in love them and every time I order from this place I have to have my rissotto balls in my order. These mouth watering fried cheese has the perfect amount of cheese with a crunchy outside. Now, if you in a food for salad there are plenty of options for you here. I for one love their Love Park Salad with arugula, pastina, cherry tomatoes, sweet basil pesto, fresh mozzarella, and Taylor vinaigrette. I love adding grilled chicken to my salad for extra protein. This mouth watering salad has the perfect combination of favors to play a perfect harmony with my taste buds.

Locations: Taylor Gourmet has locations in H Street, NE, between 4th and 5th Street K St NW, in Dupont Circle, and in Penn Quarter in Washington DC. It’s Virginia location include Fairfax and Ballston, Arlington locations. It’s also located in Bethesda neighborhood of Maryland.

Taylor, started by two Philly buddies brings in unique Philly tastes to the Washington Metro area. If you live near any of their locations don’t forget to check them out or order online. Hope you enjoy reading this blog as much I have enjoyed writing it. Don’t forget to follow me at instagram @allaboutme3181. or visit my Facebook page.

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Santa Hat Cheesecake Bites


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Today being Christmas Eve I wanted to share this special treat with you that I hope you will enjoy. The recipe yields 25 bite size treats.

Ingredients for Chocolate Crumb Crusts:

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredients:

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 2 (8 oz) pkg fat free cream cheese, softened
  • 1/8 cup + 1 Tbsp Splenda
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/3 cup fat free half & half, divided

Topping Ingredients:

  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 1 (16 oz) pkg fat free cool whip

Instructions for Crust:

  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan).
  2. Brush foil with 1/2 Tbsp melted butter.
  3. In a mixing bowl, using a fork blend together crushed wafers and  melted butter until mixture is well combined and evenly moistened.
  4. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.

Instructions for Cheese Cake:

  1. In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and splenda until mixture is smooth, about 30 seconds.
  2. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup half & half on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  3. Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  4. Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).

Instructions for Topping:

  1. To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with fat free whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  2. I processed the wafer in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
  3. Recipe Source: cheesecake bites – I adopted the recipe from Cooking Classy, Santa hat inspired by – daisy’s world who adapted it from Erica’s Sweet Tooth.

Hope you have a wonderful and peaceful holiday with your loved ones. Please check out  and like my Facebook Page. Beside link to my blogs, I also share links from Vogue, Style, Elle, Health Magazine, Women’s Health, American Heart Association and much more. Happy Reading.

Edible Fruit Tree


You says you cannot enjoy your own unique edible fruit creation for the holidays with your family at the fraction of the cost as the professional made kind and look just as great. I just as excited so find this unique creation while searching for unique easy to make creative holiday recipes for you guys at the Ginger and Garlic Blog. Hope you enjoy creating with unique treat with your loved ones. Happy reading.
Ingredients
  • 1 styrofoam cone (small or medium size) from your local craft store. It can be something like this.
  • Toothpicks
  • Cookie cutters with various shapes (similar to these)
  • Assorted fruits  such as green and black grapes, strawberries, kiwis, raspberries, mountain-dew and a honeydew melon.
  • Cilantro for garnish.

Instructions:

  1. If you only have a white one then you can drape some green paper on a white cone or attach fruits very densely so it resembles more like a tree trunk.
  2. Using the cookie cutters create various shapes out of the melon slices.
  3. Attach toothpicks to the styrofoam cone. Attach one piece each of a fruit to a toothpick. (Think free-form; as the tree starts building you will know more about which fruit combinations are looking better and how densely packed you want your tree to be).
  4. Continue building the tree as dense as you want!
  5. Use cilantro leaves as grass garnish.
  6. Enjoy your new edible fruit tree!!

Christmas Tree Cheese Board


I know you guys are all getting ready for the thanks giving festivities. I for one loves easy to make and creative appetizers for the holidays. Hence, I was very excited when I saw this recipe in pinterest on my friend’s board, and I thought why not share it with my readers. I just adopted it for my preference. Hope you like it. If you like it, and have better adopted versions don’t forget to share with us with your comments.
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Ingredients:

  • 2 (8-ounce) bar Sharp Cheddar plain and flavored
  • 1 (8-ounce) bar Jack
  • 1 (8-ounce) bar Mozzarella
  • 1 (8-ounce) bar Swiss
  • Fresh thyme sprigs
  • Green and red grapes
  • 1 broccoli floret without stem
  • 1 small celery stick
Directions:

  1. Cut each bar of cheddar into 1-inch cubes.
  2. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of red and green grapes.
  3. For star on top, add the broccoli floret.
  4. For the bottom stem, add the celery stick.

 

Roasted Turkey Pinwheel


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Now that Thanksgiving is over. What do you all do with the leftover turkey meat? I for one love making leftover roasted turkey pinwheel. This is the recipe hope you like it.

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated Reduced Fat Crescent Rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons fat free ranch dressing
  • 1/4 cup leftover shredded turkey meat. I liked to take the white meat if there are any I lightly cook it in olive oil and 1 small chopped onion until the onion is golden with little bit of seasoning as desired.
  • 1/2 cup finely shredded fat free cheddar cheese (2 oz)
  • 1/4 cup chopped green onions (4 medium)
  • 1/2 jalapeno

Instructions

  1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal.
  2. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
  3. Spread dressing over each rectangle to edges.
  4. Sprinkle each with turkey, cheddar cheese, jalapeno and green onions.
  5. Starting with one short side, roll up each rectangle; press edge to seal.
  6. If too soft leave in refrigerator for 1o minutes to harden a bit.
  7. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
  8. Bake 12 to 17 minutes or until edges are deep golden brown.
  9. Immediately remove from cookie sheet.
  10. Serve warm.