Winter 2.0: Time for Chili

Yup, daffodils & snow flurries. 

Remember last week when I was bouncing around in my sandals in the sunshine proclaiming that Spring was here? Well, then March started in like a lion with 50 mph winds and it snowed this morning. 

We should all be used to this already, North Carolina weather is notoriously fickle year-round. There have been years where I've worn short sleeves at Christmas and shivered through snow in my Easter dress. And I guarantee that those instances were met with drastically different weather the days before and after. It's just madness down here. 

So I'm officially withdrawing my Spring pronouncement and cancelling all spring menus until further proof of season-change is provided. I take back last week's bright surf 'n' turf salad and suggestions that you look for fresh produce and instead dive head first into warm, cheesy recipes. 

Let's start with a bowl of chili. 

I recently bragged that I was proud to have found two recipes to claim as my own; one for chicken noodle soup and the other for chili. I was saving my chili recipe so as to not give it away before my church's annual chili cook off; you know, because I was going to win. 

Spoiler alert: I didn't win, I didn't get honorable mention, but almost all of it was scraped out of the Crock Pot when we got ready to leave. It may not have won me another Summit Church title (still proud of being the Dessert Queen), but it is a tasty recipe. 

Chili is contentious. Folks like what they like and they don't want to deal with any nonsense outside of their chili definition. My dad's chili always has mushrooms, J's is made with beef and local sausage, a Texan girlfriend lives for no-bean chili. Up until recently, my chili loyalty went to whoever fed me the most (generally my dad #onlychildperks), but now I can boast a preference for my recipe. It started as a ground turkey chili, but is also good with lean beef; it's made with black beans; and you have to top it with green onions and sour cream. 

Because of my dad's kitchen sink chili - with meat, beans, tomatoes, mushrooms, peppers, and onions - I tend to drift to a chunkier style of chili. Some recipes are more watery (and I mean that in the best way possible) with fewer ingredients beyond meat and tomatoes. That's edging into soup territory for me, so I appreciate that this recipe has lots of bits and pieces and retains a heartiness. Plus, the "secret" or at the very least, unexpected, ingredient - crushed tortilla chips - thickens the liquid further and pulls all the flavors together.

Photo courtesy of Food Network magazine

Food Network magazine, who originally produced what I'm now calling "my" chili, called this recipe "Quick Turkey Chili" and they were spot on. This recipe takes hardly any time and only one pot to prepare. 

Several years ago, I was the Fellowship Coordinator at our church and I had to organize all our monthly meals, including the Chili Cookoff. I remember a lady rushed in right before church started. She'd had a family emergency the night before and was frantically making her chili in front of me. She threw canned veggies, tomatoes, spices (including a Hidden Valley ranch packet?!?) into a Crock Pot, cranked it to High and left it to simmer for the hour-long worship service. And she won. By a landslide, according to our judges. I've rolled my eyes at that performance for years, but now, my recipe doesn't take much more effort. 

First you muddle the tomato paste and spices together to make a really aromatic lump, for lack of a better word, to create a flavorful base. You then literally dump everything else in to cook off (like your raw meat) or to simmer and meld together. The starch from the tortilla chips acts as a binder and pulls everything together as it simmers. Then you add a punch of flavor with some extra green onions. It couldn't be easier. Unless of course it was... but you have to be extra thoughtful in your grocery shopping and meal prepping. 

As you may know, J & I are on different work schedules which saves us a bundle on day care costs, but also means we have to be incredibly organized in our meal planning for everyone to eat healthy, homemade food. To do so, we plan out a week's worth of lunches and dinners and make one big weekly shopping trip (goal: bi-monthly or even monthly shopping excursions). We peruse sale papers; make monthly trips to a bigger city to hit Aldi, Trader Joes, and/or Sam's Club; and try to get the best deals on what we think are smart purchases. We try to stick to our weekly lists, but especially on our monthly Asheville trips, we'll stock up on items that are on a good sale or we know we'll use.

You have to be smart and think big picture. If peppers are on sale [often Aldi will have them for $1.50/3-pack (even the more pricey colored ones!)], buy several to bring home, dice, and freeze in one-pepper-portions for later. In dishes like chili, peppers will be soft anyway, you don't lose any texture by pre-freezing (and you won't need to thaw them, either). 

Also, this recipe (and most soup recipes) makes around a half-gallon of finished product. I divide it right away into freezer-safe quart containers (these are 50 cents each at Dollar Tree or use freezer bags and lay flat on cookie sheets in the freezer, then you can stack them like books!). One quart usually feeds us for a lunch and dinner apiece (plus a baked potato) and I can immediately freeze the other quart for later. 

If you think making this chili is fast, you won't believe how fast it is to just thaw a quart! 

Spring Forward with Fresh Eats!

Spring is upon us already in Western North Carolina. Despite a recent dip back into cool temperatures, the trees are budding, daffodils are blooming, and my baby boy is knee-deep in puddles at the park. 

I'm much more fond of the moderate seasons - Spring and Fall - and they both energize me. Fall pushes me to do all the #basic activities like apple picking, pumpkin carving (pumpkin everything, really), baking all the cinnamon-y things, and breaking out my infinity scarves and duck boots. However, Spring makes me want sweeping changes in my life. 

Saturday was a gorgeous, warm day and I took baby for a stroll downtown. As we walked, I daydreamed of all the Spring Cleaning - literal and metaphorical - that I want to do. Update the curb appeal of our house with plants, patio furniture and string lights; buy a whole new classy/cute mom wardrobe; schedule more (any?) dinner parties; commit to buying a bouquet of cut flowers every week...the list goes on and on, just like the bill. 

CSA = Community Supported Agriculture
You buy "stock" in a farm & get regular shares
 of produce throughout the growing season.
You support local farms & get the freshest produce,
often at much cheaper than supermarkets.
Area farming organizations, like ASAP,
can help you find a CSA in your area. 

Spring also changes the way I want to eat. Maybe Lenten scarcity (man, I miss deep-fried food!) is part of it; but I think the upcoming abundance of fresh produce makes me most eager to lighten things up. I want to eat brighter, more vibrant flavors, with less of an emphasis on warm, gooey comfort foods and more on flavors, textures, and ingredients that invigorate me. 

J has already jumped into this Spring eating, using Lent as an opportunity to do a Whole 30 (40+), which is already veggie-heavy, but is a smorgasbord of freshness in spring and summer. And we're signing up for our first CSA, too! 

To celebrate spring this weekend, we made one of my go-to warm weather recipes: a surf and turf salad. I know what you're thinking, "Salad. How original. Yippee for roughage." But really, this is a delicious, filling, and easy meal. And despite its fancy appearance - perfect to wow a crowd or a date - it's surprisingly affordable. 

I shared a link to this Food Network Magazine (FNM) recipe in 2016 when I was just beginning to cook with a newborn baby on my hip/screaming in my ear/precariously lolling his (giant) head around. The point of the post was sharing tips on how to manage the steep learning curve of parenthood: how on Earth do you cook healthy, quality meals AND keep the small humans alive? This salad was a lifesaver during that transition. 

The body of the salad rests on a bed of assorted greens. FNM recommends mixing baby spinach, watercress, torn frisee, and fresh chives. But you could use practically any greens you prefer (except iceberg because I refuse to consider that a real vegetable) and I swap in green onions, too. That quick swap to bagged spring mix and scallions saves several bucks and minutes. 

Next, you prepare a homemade vinaigrette. The mustard (we used whole grain/brown for Whole 30 compliance) make the dressing burst with bright flavor and pairs so beautifully with the meat. 

#TruthHurts

Now, before you snarl your nose, let me tell you to get over yourselves about the anchovies. Yes, they're bizarre little bony canned fish. And they are the butt of any pizza commentary (second only to you pineapple pizza people). But they impart SO MUCH unctuous, briny flavor. You should always have a can in your pantry to use in pastas, sauces, and dressings; just don't share your secret with your guests. 

Marinate the steak in half of the dressing for at least an hour; I find this recipe makes too much dressing for us, so I only make half. FNM calls for flank steak. Now let me be honest with you dear readers: I know diddly squat about cuts of beef. J, who just became a certified Kansas City Barbecue Society judge this weekend, knows a fair amount about pork cuts; but we're both fairly clueless about beef, especially steak. We pick out steaks by appearance and yes, price, at the deli counter. With that said, I think you can "upgrade" or simplify this recipe to fit any budget. Steaks go through a well-defined sale cycle at supermarkets (think: Valentine's Day and "grilling holidays" like 4th of July or Memorial Day) so keep an eye out for sales on fancy cuts (and freeze) or grab whatever you prefer. This week, we bought small steaks and they set us back about $4. They were thin, but not papery like breakfast steaks, so it was harder to get that medium temp because they cooked so quickly; but they brought plenty of flavor. 

Refer to this; I have a serious beef-cut-knowledge deficit. 

Then, parboil some small potatoes. We've used fingerlings, new potatoes, and red potatoes. Again, choose to fit your budget and your presentation. Fingerlings - or even mini colored potatoes - look a bit fancier, but they all have a very similar taste in this preparation. 

Finally, finish off with a quick grill session. I've found putting the shrimp and potatoes directly on the grill to be a total pain because they're just small enough to slip through the grate, so I highly recommend using foil packs (you won't get the pretty char), kabob-ing (which is time-consuming), or using a grilling basket. 

This makes for a delicious spread - tender steak, fresh shrimp, soft potatoes - it really is everything you'd hope for in a surf 'n' turf platter, plus vibrant greens and tangy dressing. Pair this with a slice of grilled crusty bread and a good beer or cider and you're set for Spring or Summer! 

And it's visually stunning. Spread out on a big platter or arranged in individual shallow bowls, it looks like an elevated dish, even though it only cost a few bucks and less than 30 minutes of cook time. This is what I would will serve at the Spring dinner parties I'm imagining planning. I also think it will have a place at our Easter table where I crave clean, Spring freshness fit for our Sunday best (plus peanut butter cake). 

MY First Comfort Food Recipe

Always incorporating food
into our adventures -
Homemade ice cream at the
Knoxville Farmers' Market

I enjoy cooking, serving, and eating food. Heck, I even enjoy incorporating food into my other hobbies - like reading cookbooks or cooking magazines, or you know, writing this very blog. Despite all of that interest, love, and time, I was still disappointed in my relationship with food because something was lacking: an achievement I hadn't quite reached. 

There are lots of things I love to cook and that I make well, but I'd never call them "mine." I've longed for "my" recipes. You know, the ones that when my Baby is grown, he'll call and say "Mom, how do you make your ...?" and I'll pull out a raggedy stained recipe - that I no longer use, because it's pure muscle memory now - to hand off to him. 

I think most people have that kind of food association with the people they love. There's some recipe that will always be associated with, and tasted best when prepared by, your nana, husband, mama, or next-door neighbor. It might be from scratch, semi-homemade, or maybe even take-out they served in just the right way. 

My dad has a gift for cooking outstanding fried chicken. He uses boneless chicken breast tenders for these "Daddy Nuggets." They're best served with rice, gravy, and tiny "baby biscuits" (which are mine ONLY; y'all eat the full-sized ones). Or maybe his best dish is his "Daddy Burgers" (Seeing a pattern here? Only child + Daddy's girl); they're better than any restaurant burger I've ever had. 

Mom makes the best tomato + Velveeta baked pasta (sorry, no affectionate name here. I called it "Barf" as a kid, for looks alone). And her beef stroganoff is humble, simple, and THE BOMB. Despite all logic, Dad's attempts to elevate it with homemade sauce and fresh peppers fall short. 

And J makes the best meatballs. Period. The funny thing is, they're from his Mamaw's recipe, but she has zero recollection of every making them...so they're certainly his now!

But I wanted MY recipes. Things Baby will specifically request, like I do with beef strogranoff: "No, Dad; I want Mama to make it!"

Sunday at The Summit

First, I wanted my own chili recipe. I was raised on - you guessed it - my Dad's chili. Every winter, he'd get out the gigantic pasta pot (now the electric turkey roaster - efficiency, y'all) to make gallons of chili. We'd freeze it and eat homemade chili year-round. Then, I married J who had his own distinct and delicious recipe. And we're members of a church whose core tenants are: 1. The Great Commandment, 2. The Great Commission and 3. January = Chili Cook-Off time. So, I've seen the depth and breadth of the definition of chili. And how attached folks are to their chili. There are hardcore camps: beans vs. no beans, beef vs.turkey vs. veggie vs. venison, spicy vs. mild; and Lord, all the secret ingredients!

The good news is, after much tinkering, I've found MY chili recipe. However, I'm not sharing that with you today. The Cook-Off is this Sunday and I'm not giving these goods away. Who knows, maybe I'll report back with my "prize-winning" recipe. 

Next, I wanted to have a signature comfort food. I know this is a broad category covering all types/courses/flavors of food. I want it to be something Baby and Hubs request when they're sick or had a rough day or just need a reminder of a warm, loving home. And I've found it, perhaps in the most cliche, comforting sick-day food: chicken noodle soup! 

My lil' star face! 

Baby is an adventurous eater and will try anything, but this kid LOVES soup. Maybe it's the fun slurpy    noise or the warmth or his lazy refusal to chew,    but this first time I made this, he cried until I fed it to him, straight from the pot...for breakfast. And I don't blame him, it's delicious. 

Instead of long noodles like Campbell's or egg noodles, this recipe uses the cutest pasta option: stars! The original recipe is designed for "pastina," a generalized name for the smallest pasta shapes. There are a variety of teeny tiny shapes, but I prefer stelline pastina, shaped like itty bitty stars. Using pastina is obviously adorable, but adds great texture to the soup, too. The veggies are all similar tiny cuts which makes for a better mouthfeel. And c'mon, we all need a bowl of whimsy sometimes. (See PRO TIP below.)

I used a hunk of this 5 lb. Grana Padana cheese I won
in a Splendid Table drawing. I've frozen hunks of it for
recipes just like this that need a little fancy cheese. 

The soup is incredibly quick (less than 30 minutes) and easy to prepare (under 10 ingredients), but has deep developed flavors. You saute the trinity (carrots, celery, onions), then add thyme, chicken broth (see PRO TIP below) and the secret ingredient: a 2-inch piece of Parmesan rind. That may sound bizarre, but it adds a great nuttiness and saltiness, making your soup taste like it simmered for hours. If you can't get Parmesan rind, be sure to garnish your bowls with grated Parmesan. But I highly recommend the rind; grocery stores with an actual cheese counter normally sell rind for fairly cheap (and it keeps in the freezer for ages). Or, kill two birds with one stone and splurge on a little wedge and use every inch of the cheese. 

This was originally a meat-less recipe (could be vegetarian, if you swap in veggie broth), but the first time I made it, I tossed in leftover rotisserie chicken - GAME CHANGER. We buy chicken a lot - even the cuts we don't normally prepare for entrees - just to shred for enchiladas, soups, curries, or chicken salad. Grocery stores normally mark down rotisserie chickens in the evening, which we'll occasionally buy, shred and freeze in two-cup servings. Shredded chicken is certainly one of our pantry (freezer) staples and fits this dish so well. Makes it a little more filling, but not heavy, and adds extra texture, too. 

When you're looking for a simple dinner-in-a-hurry that tastes like low-and-slow comfort food, this soup is just right. But be sure to give me credit; it is MINE, after all. 

Wholesome - But Quick & Easy - Breakfast

First, thank you for humoring me and my very infrequently updated blog. Momming ain't easy and blogging while momming is near impossible; I appreciate your patience and long attention span. Don't give up on me!

Light & Flavorful Asian Shrimp Noodle Soup

I try to plan our weekly meals as much as possible. This makes lunch packing much easier and is a spectacular time and money saver at the grocery store. We aren't extreme couponers, but we do comparison shop - buying produce at store one, meat at store two and taking mini-road trips to the best discount store in the area.

When I do my meal planning and making grocery lists, I can be pretty vague about breakfast (a real shame, I know) and snacks, but I try to put thought into dinners to allow for creative uses of leftovers and to fit our schedules. One of my other tactics is incorporating at least one new recipe of interest into each week's schedule.

Hello, my name is Amanda and I am a chronic recipe hoarder.

I have subscriptions to three food-related magazines, I clip recipes and put them in my "to try" binder and of course, I pin to multiple food boards. (

Remember; you can follow Endlessly Delicious Life on Pinterest, too!)

Follow Amanda P's board Endlessly Delicious Life on Pinterest.

Picking a recipe a week is really helping me explore new techniques, ingredients and cuisines but also helps me justify cutting out more recipes!

This week, I picked a recipe that wouldn't require any additional grocery purchases and looked delicious and simple: an Asian shrimp noodle soup.

The recipe was such a pleasant surprise. I'll admit I was a little concerned about a soup with shrimp in it; I generally like my shrimp more on the crunchy side than floating in broth (floating in butter or Old Bay seasoning, maybe...).

For having only a handful of ingredients, it was incredibly flavorful and well-balanced. Soy sauce is one of the simplest umami-filled ingredients that brings a well-rounded savory flavor that's only heightened by the kick of spice from the red pepper flakes.

Via Google 

You can also use tamari, which is a low- to no-gluten soy sauce. We bought our bottle at an Asian grocery store, but it is becoming more readily available and inexpensive. I highly recommend it for a gluten-free alternative.

The sliced wonton skin "noodles" become so tender, they're actually creamy and impart that warm comforting feeling that only comes from the best soups. And the Napa cabbage and peas bring a brightness and snap to each bite.

And you can't find a soup recipe easier than this. It's essentially a throw-everything-in-the-pot kinda dish. The ingredients lend themselves to quick, no-fuss cooking techniques and little expense, too. I love that this dish is a really good vessel in which to use some leftover ingredients. It's just the two of us in our house, so we rarely need to cook an entire pound of protein or several serving veggies, which left us with a fridge full of groceries to use. I actually had everything on hand (and in almost perfect portions) except for the wonton wrappers!

Asian Shrimp Noodle Soup

Adapted from Real Simple

Ingredients:

6 cups low-sodium chicken broth

Pinch red pepper flakes (more/less to taste)

2 T low-sodium soy sauce or tamari
1/4 small head napa cabbage, chopped
2 oz. wonton wrappers, cut into 1/2 inch slices
1/2 lb. peeled and deveined shrimp (large or extra large)
1/2 c. halved pea pods (snow or snap), strings removed
1 T. rice vinegar (white vinegar, in a pinch)

Method:

Bring the broth, soy sauce and pepper flakes to a boil in a large pot.

Add the cabbage, wonton wrappers and shrimp to the pot and simmer until shrimp are opaque and noodles are tender (about 3-4 minutes). Stir in the peas and vinegar, cook another minute or two to just heat the peas. 

Skinny Buffalo Chicken Dip: 3 Ways!

The Super Bowl is always a big deal in my family. Not for the game itself (at least with 3/4 of our guests) but for the fun, commercials, 25-cent bet, and no-holds-barred food fest.

Last year, we went slider crazy with burgers, mini-meatballs and buffalo chicken sliders on our favorite Kings Hawaiian rolls. This year we kept to traditional tailgating flavors with wings, layered fries, mini-meatballs sliders and a buffalo chicken dip.

I have an obsession with all things "buffalo chicken" and my end-of-the-world comfort food has and always will be chips and dip, so this was a logical menu item. Instead of using a highly processed (and expensive) "cheese product loaf," that would be heavy on calories, I lightened things up and used healthier ingredients.

This dip had all the good things going for it that you look for in a successful party dip: bold, assertive flavor; hearty texture; some filling protein so you don't mindlessly eat the whole bowl; and tailored ingredients so that if you did eat the whole bowl, it wouldn't be a total disaster.

I used Frank's Red Hot and it was pretty spicy, but the cheeses and dairy toned it down some. The spice level can be adjusted of course, but if you pick the right vessels for dipping - like cool celery or cucumbers - it would be a perfect balance. It's got some built-in tangy flavors from the blue cheese and cream cheese that beautifully simulates a wing dipped in blue cheese dressing!

This is an especially great "in-a-pinch" recipe for surprise company or impromptu parties because most of the ingredients are in your pantry, but are also relatively inexpensive. The chicken itself even lends itself to creativity, well. We had some frozen chicken breast tenderloins that I boiled in salted water until they reached 160 degrees, then hand-shredded them. But this would be a great way to use leftover chicken (fried, baked, grilled) and if you're in a hurry, a store-bought rotisserie chicken would be a great time saver.

With three cups of shredded chicken, this dip is thick; which means you have to use structurally sound chips, but it also sets it up well for my two other uses!

Pro Tip from Dan Pashman at The Sporkful: A dome is one of the toughest shapes in the world, so if you're going for optimum dipping, use Tostito's scoops bowls backwards. Push it through the dip as a dome (like a thimble on your finger) instead of as a bowl. More dip and less broken chips! 

Remarkably, we had leftovers after the party and I was able to reinvent the dip! The following evening, J spread a thick layer of dip between two slices of whole grain bread and made a delicious grilled cheese!

Pro Tip: If you're looking for a gorgeous, golden brown crust on your grilled cheese, liberally spread mayonnaise on the outside of the bread. The sugars in the mayo will caramelize and make for a beautiful sandwich - but be sure to always go low and slow with grilled cheese, they go from perfect to burnt in a second!

The next day, I was able to use the final serving of dip (about 1/3 of a cup) to make a filling and yummy lunch. February is National Avocado Month and they're on sale everywhere, so we had plenty on hand. I reheated the dip then added cubed avocado and stirred into a pseudo-burrito bowl. I brought corn tortilla chips, too, but this mix was good enough on its own. The avocado infused another layer of creaminess and smooth flavor that soothed the spice of the buffalo sauce.

The dip was wonderful on it's own as a party food, but the fact that I was able to continue to reinvent it into new dishes made it all the more appealing. Win-win!

Skinny Buffalo Chicken Dip
Adapted from: Gimme Some Oven

Ingredients:

4 oz. reduced-fat or fat-free cream cheese (or Neufchatel cheese), softened
1 c. plain, non-fat Greek yogurt (a yogurt cup is 5.3 oz. so you either need 2 or can supplement the remaining 2.7 oz. with low-fat sour cream)
1 c. shredded part-skim Mozzerella cheese
1/2 c. hot sauce (if you want the flavor but not as much spice, try 1/3 c. then add more as needed)
1/2 c. crumbled light blue cheese
1 T. ranch dressing mix
3 c. shredded chicken

Method:

Preheat oven to 350. Spray an oven-safe dish with non-stick cooking spray (I suggest a 1 qt. or 8x8 pan)

In a large bowl, mix together the cheeses to soften the cream cheese further. Add in additional ingredients and stir until well-mixed. Transfer to baking dish.

Bake for 30 minutes or until bubbling and golden brown on top.

Garnish with sliced green onions and blue cheese crumbles. Serve warm.

Summer Slaw

It's summer time which means we have more time to spend outside - playing bocce or just sitting on the deck - ergo, I want to spend less time inside cooking when I could be soaking up the sun! So this recipe is a quick one that's perfect for nights when you're in a rush to get to rec league softball or vacation Bible school, want to savor the sunlight or your kitchen is just too damned hot.

I say my dad "invented" this broccoli slaw, only because he's the only person I've ever seen make it; personally, I didn't know pre-packaged broccoli slaw mix even existed. But since he first made this, I've been hooked!

It's a great side dish, but my favorite way to serve it is on top of tacos - especially fish tacos.

For anyone who hasn't tried fish tacos: get with it! They are delicious. Admittedly, I was skeptical at first, too. My first drinking (and alcohol poisoning) experience was after eating a whole mess o' catfish and I never looked at fish (or the store whose sidewalk I besmirched) the same. However, fish tacos can be made from almost any fish, or even shrimp, and are a much more light, delicate and to me, summery take on a Mexican favorite. Sometimes tacos can really weigh you down; just the toppings alone - refried beans, sour cream, cheese (cheddar or cotija), salsa and more - can fill you up. And personally I hate to feel super full in the sweltering heat. Fish, white fish varieties especially, are lighter proteins to begin with and they don't need as much dressing up. Lemon juice, a dash of hot sauce (we're a devout Cholula family) and broccoli slaw do the trick!

The broccoli slaw is incredibly easy and only five ingredients. First, you need a bag of broccoli slaw mix; which may be the most ingenious food product in years. I love broccoli, but usually only find florets raw at salad bars or cocktail parties with ranch dip; so what happens to all of the raw " broccoli trees"? They are sliced into tiny shreds for broccoli slaw! And they have the most amazing texture - it's airy and weightless. When you bite through a broccoli tendril it's like no food texture I've ever felt! A little slaw goes a long way, especially when you're cooking for two, so start with half of the bag - it's easy to whip up more, if when seconds are needed.

Next, add a glob of mayonnaise, or  for a healthy sub stirred, plain Greek yogurt. This is all about consistency and texture. I like my slaw more on the veggie side - not the sauce-heavy-side. So I start with about a tablespoon of mayo, stir it in and see how well it coats. You really only want a light (almost non-existent) coating on the slaw to help all the components stick to each other - and to add that trademark bitter zing of mayo.

Add a squeeze of lemon juice (I start with a tsp.) and a handful of chopped dried cranberries and a handful of (shelled) sunflower seeds. This step lends itself well to pantry-panic. If you're out of cranberries, add raisins (PRO TIP: if they're particularly crusty and hard, soak them for about 3 minutes in warm water and dry on paper towels, they'll plump right up!); for the sunflower seeds - which we almost NEVER have - you can sub any nut. I used chopped pecans last night, but we've used walnuts before, too. The crunch is necessary!

It's that easy!

The flavors merry so well together. The broccoli itself has a very subtle flavor since it's cut into such small, airy pieces, so the other ingredients can really shine. Lemon juice brings an acidic brightness that pairs well with the mayonnaise and the cranberries pop the whole dish. Their signature tart sweetness livens your tastebuds; while the buttery, earthy nuttiness of the sunflower seeds grounds you again. All of these flavors are perfectly in sync and play well to the subtlety and butteriness of white fish.

Our fish tacos - rolled up; and a buffalo chicken tostada (more on that later in my Buffalo'd special)

For the other taco components last night, we used a whole wheat tortilla (flour and corn work too - but be advised, corn tortilla sizes are limited) and a Gorton's fish filet. I know we'd make Betty Draper proud with our use of breaded "fish sticks" - but you really could use any fresh or frozen fish. Grilled pollock, flounder and of course, catfish are great in these.

Easy Broccoli Side Dish

Being Southern, I'm a firm believer that all dinners that aren't pasta or soup need to have at least two veggie sides - thankfully, I've weaned the requisite bread component. With that, I'm always looking for unique, healthy sides that are quick, easy and inexpensive. Often, we use frozen vegetable steam packs which are relatively low calorie and have more nutritional value (and flavor) than canned veggies but I love to incorporate fresh vegetable options.

The side I made today is incredibly easy - as easy as the two-step butternut squash puree, off the beaten path and pretty tasty. 

The flavor you get is nutty and rich, without the calories of a thick cheese sauce and is so customizable to your flavor of hummus. I used "original" and added a little extra minced garlic, so I know a garlic flavor would be great, red pepper would add a little extra pop and pesto flavored could also be good. Lemon should be a required ingredient for any broccoli (or steamed) dish because it brings a remarkable brightness that pairs nicely with the creaminess of the hummus. 

And of course, it's good for you! Steamed broccoli has minimal calories and most hummus are pretty low-calorie as well. You can even take this up a level to super-homemade by making your own hummus - check out this link for a great hummus infographic - super clean eats! 

I served this warm with breaded chicken breast tenderloins and rosemary carrots but it could also be refrigerated and served cold like potato salad, which would make a for a very refreshing summer side dish. 

Pay close attention, because this recipe will be over before you know it. 

Creamy Broccoli 

Ingredients:

3- 3 1/2 c broccoli florets

1/2 c hummus (any flavor, I used Sabra's original) - add more to make thicker, creamier 

salt, pepper, lemon juice to taste

Method:

Prepare broccoli - you can boil it, roast it, grill or steam it. ( I steamed ours until it was bright green and just fork tender). Toss the broccoli with hummus, a pinch of salt and pepper and a quick spritz of lemon juice. Enjoy warm or cold. 

Staying Warm with Spicy Food

Once again we're getting ready for a major snowstorm and preparing for a ton of snow and ice. Our priority is staying warm and full. We do have wine, but drinking alcohol actually increases your risk of hypothermia, so instead we're eating spicy food to help warm us from the inside out.

We both enjoy Thai food and frequent Thai Spice in Waynesville - which makes delicious, authentic dishes - as often as we can. However, when we can't make it over the mountain we are learning to make our own Thai-inspired dishes. Jordan's mastered a Thai pizza with peanut sauce, chicken and carrots; I make a chicken, turkey or tofu panang curry and this peanut noodle dish is a great addition to our repertoire.

This recipe is easy (only 15 minutes start to finish) and boy, it is "Thai hot." If you're more tender-tounged and don't enjoy spicy food, this recipe could easily be toned down, and I think I will adjust the spice level myself next time (noted in the recipe). It's a quick dish that provides a serving of lean protein and whole grains with vegetables. Paired with Lean Cuisine's Thai-style chicken spring rolls (a favorite in our house), the entire meal is less than 600 calories.

I especially appreciate that the ingredients in this dish are familiar, and actually are pantry staples at our house. Sometimes, making foreign cuisines can involve exotic, hard-to-find ingredients and require last minute, oftentimes sub-par substitutions. This dish allows you to transform everyday items into an international treat!

The sauce lends a great, deep peanut flavor and creamy coating to the noodles and vegetables. The chopped peanuts layer the nutty flavor but add a much needed crunch. The ground chicken adds to the texture but it's mild flavor is easily manipulated with the sauce; you could use ground turkey as well which has a more assertive flavor, as well. This is a delicious dish that can certainly hold us over until our next Thai Spice adventure.

Thai Chicken Peanut Noodles

Ingredients:

1/4 c creamy peanut butter
1/2 c reduced-sodium chicken broth
1/4 c lemon juice
1/4 c reduced-sodium soy sauce
4 tsp. sriracha*
1/4 tsp. crushed red pepper flakes*
12 oz. uncooked whole grain spaghetti
1 lb. lean ground chicken (or turkey)
1 1/2 c julienned carrots
1 medium sweet red pepper, chopped *
1 clove garlic, minced
1/2 c finely chopped peanuts
4 green onions, chopped

* The spice level here is very hot, consider cutting the sriracha amount in half and omitting the crushed red pepper all together. Also, you may also consider using a green bell pepper - although subtle, the red pepper can add extra spice, too. If you think the sauce is still too spicy, you can add sour cream or cream cheese (1 T at a time) to the sauce mixture or serve it at the table.

Method:

Whisk the first six ingredients in a bowl until well blended.

Cook spaghetti according to package directions, drain.

Meanwhile, cook chicken, carrots, pepper and garlic in large pan over medium heat until chicken is no longer pink. Drain and return to pan.

Stir in peanut butter mixture and bring to a boil. Simmer until sauce thickens slightly (3-5 minutes). Toss spaghetti in the pan with sauce.

Serve topped with green onions and peanuts.

Butternut Squash Recipe #4

In the past month, I've been experimenting with butternut squash. I've made a winter minestrone soup; "funky pizza" with squash, gorgonzola, onions and walnuts; and a rich pasta dish. All of these dishes had deep, satisfying flavors and have been added to my regular recipe cookbook and have actually inspired other new dishes. I'd promised an additional dish, and finally, here it is - butternut squash puree.

I certainly appreciate and enjoy making meals like bouef bourgeninon that cook and stew for hours, layering complex flavors. However, I'm a realist and know that those sorts of dishes aren't feasible most nights; so I love quick, low-muss low-fuss dishes like all of these butternut squash recipes. This puree was the easiest recipe of the four and perhaps of the of easiest I know.

I don't even need to use my traditional format with a list of ingredients and methodology steps. It's just that simple!

Steam one packaged of pre-diced butternut squash (or half of a squash diced into 1" cubes) for 12-15 minutes, until fork tender. I used a new Biltmore Home steamer, but you could use a traditional steamer  or a colander over boiling water (do not use colored, painted colanders, the color will seep off - and yes, I've made pink cauliflower puree).

When tender, mash with 1 T unsalted butter with a pinch of salt and pepper. For a chunkier texture, you could mash by hand, however, I enjoy smooth purees and used my Ninja blender. At this step you could add several seasonings to suit your accompanying dishes. We were having pork chops with my dad's homemade "pig rub" seasoning, so I wanted to go in a savory route - and added a pinch of cayenne pepper for a little extra spice. However, I think this would be great with a tablespoon or so of honey - this would lean more towards a sweet potato flavor.

I use this exact method and recipe when I puree cauliflower. I adore mashed potatoes but using this recipe makes the most spectacular mock-mash ever. It's lower carbs and requires so much less dairy to create a creamy texture than a mashed russet would. Also, this is a great way to sneak cauliflower into your kids' (or father-in-law's) diet. It would also be a great recipe for celery root, yucca or almost any root vegetable that isn't super fiberous.

Super Bowl 48 Snack-o-rama

I can remember watching the Super Bowl with my parents - dad, mostly - and betting 25 cents since I was five years old. I was only be interested in my bet and the Oscar Meyer weinermobile commercials, but in addition to the commercials and coins, I now almost understand the game, can appreciate the adorableness of the Manning brothers and most importantly, enjoy and prepare delicious game day food with my family.

Tonight, we had a super flavorful spread with old favorites and new, luxurious recipes. As usual, our minds and eyes were bigger than our bellies and we didn't even bother to complete the full menu after the first quarter but it was all delicious.

Jordan and I each contributed a slider. Jordan made his Mamaw's meatballs and sandwiched them on garlic butter toasted sweet Kings Hawaiian rolls with colby cheese squares. These meatballs - which are made with a top-secret recipe that has not yet been declassified for the blog - are hearty but with a sweet, onion sauce.Unlike a traditional meatball sub made with marinara, these sliders are sweet and tender that just make you wanting more. He used to make these into giant, entree-sized meatballs that we'd eat with sides like mashed potatoes or carrots. But we've found they make the perfect sandwich and are incredibly freezer-friendly.

I love wings and in recent months have had an insatiable hunger for bleu cheese and my buffalo'd chicken panini was a great take on the bar classic of wings and dressing. This was a quick dish that would be great for any game day or weeknight dinner and could be made with leftover chicken (a single $5 rotisserie chicken can provide a number of meal options if you plan your week carefully). Also, you can take this dish to several levels of diy. Originally, I would buy a refrigerated bread dough (like Pillsbury's French crusty loaf), cut it into eight chunks and roll them into flat rectangles, I would then grill them on my Cuisinart grill/griddle which results in a great, crusty, crunchy panini. However, to save time and to tone down the spiciness of the buffalo sauce, I opted for Kings Hawaiian mini sub rolls. This sandwich brings the best flavors of buffalo wings but it a whole lot less messy - and you don't have to eat a dozen to be satisfied. Recipe below!

Dad made crowd pleasing mini pigs in a blanket - no Southern party is complete without lil' smokies or crescent dough - and improvised turkey and Italian cheese pinwheels (more crescent dough); a delicious layered salad - another timeless Southern potluck dish (recipe below)- and for a healthy respite, some crudite and a creamy riff on guacamole. 

He also surprised us with a decadent lobster mac 'n' cheese. We're all mac lovers and none of us frequently eats lobster (we are six to nine hours from an ocean) so this was a real treat. Dad said it best, by saying "it's no longer macaroni and cheese." It was undeniably delicious but didn't resemble the childhood favorite, but was do deeply infused with crustacean it had become a new dish entirely. We've enjoyed it and checked it off of our food bucket lists. 

Lobstah Mac in the small dish; Mom demanded her own crustacean-free dish, too

And Jordan finished off our smorgasbord with his super easy and even more delicious dessert that I simply call " Oreo fluff." Fluff is a layered whipped cream and chocolate wafer cookie dessert with only 3-4 ingredients but tastes as good as any homemade cake or pie. This is a great dish to have your kids help with, to make in bulk for potlucks or in ramekins for individual servings. Every time we take it to church, our fellow parishioners all but lick the bowl! Recipe below!

Maybe next year we'll try the Mario Batali strategy - making two themed dishes per team and alternating them during each quarter, then he serves a dessert he prepared based upon his guess of which team would win. This spaces out the snacks and adds a little more order to the food fest - but then again, it's not a Super Bowl party without copious quantities of classic "unaffiliated" tailgating food. Whatever the plan - we'll report to you here at Endlessly Delicious Life.

Preliminary conclusion (11:34 left in the 4th quarter): Check out the trio of recipes below - and I promise that they're more dynamic than tonight's game. Well, actually, they are runaway successes too. Obviously, I put my quarter on Seattle.

Buffalo'd Chicken Panini

Ingredients: 

2 c cooked shredded chicken (I boiled mine in salted water for 45 minutes)
1/2 c mild to medium buffalo sauce (add melted butter as needed to tone down, I added around 2 T)
4 buns or rolls (or grilled dough method from above)
1/4 small red onion, sliced
1/3 c bleu cheese crumbles

Method:

Heat buffalo sauce (and butter, if added) on low until hot. Stir in chicken, heat until hot.

Spoon chicken mixture onto buns, layer red onions and sprinkle with cheese.

Press on a hot grill until heated through and cheese is melted. Serve with extra ranch or bleu cheese dressing if desired.

-------------------------------------------------

"Seven" Layer Salad - (technically, the toppings - cheeses/bacon - count as one item)

Ingredients*: *in "layer" quantities - they depend upon your bowl size

shredded iceberg lettuce
peeled, sliced cucumber
thinly sliced sweet onion (ex: Vidalia)
chopped boiled ham (or ham lunchmeat)
frozen baby peas
mayonnaise
grated Parmesan cheese
crumbled bacon
shredded cheddar cheese

Method:

Simple - layer the items (lettuce first) in your dish. Use a clear, deep bowl for a beautiful presentation.

---------------------------------------------------

Oreo Fluff

Ingredients:

1 - 1 1/2 packs of chocolate wafer cookies (you can use double stuff, vanilla or chocolate cream), crumbled
32 oz. whipped cream, thawed
approx. 1/2 c milk
chocolate syrup (optional)

Method:

Cove the bottom of your dish with a layer of crumbled cookies - the thicker your cookie layer the more cake-like consistency you'll have. Carefully pour just enough milk on the cookies to dampen them slightly. For chocolate lovers - add a drizzle of chocolate syrup on top. Next, layer whipped cream. Repeat to finish with cookie crumbles on top. Chill at least a few hours. The longer you leave it in the fridge the softer it becomes - it just gets better!

Skinny Baked Potato Soup

This recipe combines (at least) two of my favorite things: full-flavor soups with a healthier twist and freezer-friendly meals.

Both of these themes tie in well with this week's events. We're getting married in seven days (!!) and thus have been so busy that finding time to cook has been nearly impossible; and yet, for our bodies' sakes we need to take it easy on the fast food and eating-on-the go.

I was originally drawn to this dish because I love cauliflower and experimenting with it. It has such a wonderful texture and such a mild flavor that you can dress it up with almost anything you'd like, and make it taste decadent without compromising your figure. And in this recipe, you do just that. This soup is creamy and thick with all the flavor and wonderfully smooth texture of a loaded baked potato soup - and yet there's almost equal parts cauliflower to potato and not a drop of cream. With the right toppings, this meal could be not just meatless, but vegan! And before toppings, this soup is only 137 calories per serving (of which it makes ten).

This six-ingredient recipe (not including oil)  is incredibly inexpensive considering it makes ten servings - even assuming you keep nothing on hand other than oil or salt, it'd be less than $1/serving. I usually make a big pot on the weekend and serve us each a bowl for dinner and then freeze around three quarts of it for later.

I love freezer meals because they theoretically allow you to spend time cooking when you have it and then merely have to reheat a meal later when you're short on time. Admittedly, some frozen meals aren't worth the trouble - you have to thaw them days in advance, cover with foil, cook at this temperature then rotate and do "finishing" steps with crusts etc. But this soup is truly a breeze. I usually pull it from the freezer the morning I intend to serve it for dinner and leave it in the fridge. That evening, all I have to do is dump it in a pot and reheat. I also include a quick re-blending in the food processor or with the immersion blender just to make sure all of the ice crystals are broken up uniformly.

And as for the toppings - add anything you'd normally put on a loaded baked potato or cream of potato soup. I usually opt for a generous swirl of Cholula hot sauce, green onions and cheddar cheese; and bacon crumbles if we have them on hand (duh!). It would also be delicious with a little chili on top and some corn chips or by itself, too. And any little crunchy add on - like croutons, creates a dynamic texture. It's truly a blank canvas - it has rich, simple flavors like mashed potatoes, but could be built upon in any direction you'd like to venture.

If you're looking for a comfort food that won't spoil your new year's resolutions, an awesome alternative appetizer for your Super Bowl party or a great time saver for the work-week dinners, give this recipe a try. It's a winner.

Skinny Baked Potato Soup

Ingredients:

1 T olive oil

1 large onion, sliced

1 large stalk celery with leaves, roughly chopped

1 large clove garlic, minced

1/2 large head of cauliflower (6-8 c), stem removed and roughly chopped 

6 c starchy potatoes (like russets) peeled, roughly chopped (same size as cauliflower chunks)

5 c vegetable or chicken stock

1 1/4 t salt (more to taste)

Method:

In a large pot heat oil over medium heat. Add onions and lower heat slightly. Saute 5-6 minutes or until softened, but not fully transparent. Add celery and continue to cook for a few minutes until celery is softened. Add the garlic and cook for one minute. 

Add the cauliflower, potatoes and stock. Bring to a boil, reduce to simmer and cover. Cook for 15-20 minutes until potatoes and cauliflower are fork-tender. 

Remove from heat and cool slightly if using a blender. Use blender or immersion blender to blend the soup until as smooth as possible. You can add water or stock to thin out your soup as needed. 

Serve hot with loaded potato toppings like chives, green onions, cheese or bacon crumbles.