I’m thinking about bringing back the all-American “Friday pizza night”. Or, if not every Friday, then at least making pizza one night every week. With pizza dough available at most grocery stores these days and infinite possibilities for toppings, homemade pizza couldn’t be an easier or more fun weekday meal.

For this Southwestern-style pie, I rolled out a pre-made whole wheat pizza dough ball and topped it with salsa verde, chopped jalapeno chicken sausage, thawed frozen corn, reduced fat Mexican blend cheese, and scallions. After about 12 minutes in the oven, the pizza was finished off with a scattering of chopped cilantro and a few drizzles of hot sauce.

In between bites, John managed an enthusiastic: “This is awesome! Definitely a keeper.”

I couldn’t agree more.

Pizza with Jalapeno Chicken Sausage, Corn, and Salsa

Ingredients:

• whole wheat pizza dough for one pizza, (I like the refrigerated dough from Trader Joe’s), AT ROOM TEMPERATURE
• 1/2 cup salsa of choice
• 2 links jalapeno chicken sausage, roughly chopped
• 1 cup frozen corn niblets, thawed
• 1 cup reduced fat shredded Mexican blend cheese
• 1/4 cup chopped scallions
• chopped fresh cilantro, for garnish (optional)
• hot sauce (optional)

Directions:

1. Preheat oven to 425 degrees F.
2. Lightly flour a large flat surface and gently roll out the room-temperature pizza dough to desired thickness (I like pizza crusts around 1/4 inch thick).
3. Carefully transfer pizza crust to an un-rimmed cookie sheet or pizza peel.
4. Spoon the salsa evenly over the pizza crust. Top with the chopped chicken sausage, corn, cheese, and scallions. Bake for 10-14 minutes, until the crust is crisp and the cheese is melted.
5. Top pizza with chopped cilantro if using, and serve with hot sauce for drizzling if desired.

If you…

a) struggle with perfecting the often-dreaded “omelet flip”

…and/or…

b) are looking for a quick & hearty one-skillet egg dish

…then you’ll love this recipe! The add-ins (sweet potatoes, Canadian bacon, cheddar cheese, and chives) can be substituted for any ingredients you like, but the easy-as-pie cooking technique remains the same. Instead of dirtying multiple pans – one for eggs, one for bacon, and one for home fries – all of the above are cooked together in one skillet. Simply saute vegetables of choice in a skillet, add in chopped meat if you so choose, top with whisked eggs/egg whites, pop the filled skillet into the oven, and voila! A filling, healthy, and tasty frittata that works just as well for dinner as for breakfast.

The flavors of this frittata melded wonderfully well together. The sweet potato provided a welcomed contrast to the smoky & salty Canadian bacon, the sharp cheddar contributed a rich creaminess, and the chives added a fresh finishing touch. In retrospect, a few melty pockets of tangy goat cheese dotting the frittata would have been a fantastic flavor and textural element. Note to self for the next time I make this!

Frittata with Sweet Potatoes, Canadian Bacon, Cheddar & Chives

Serves 2-4

Ingredients:

• 6 pieces Canadian bacon
• 1/2 Tbsp canola oil
• 1 cup peeled & diced sweet poato
• 1/4 cup chopped shallots
• 3 large eggs
• 4 egg whites
• 2 tablespoons milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped chives, plus more for garnish
• 1/2 cup shredded 50% reduced fat sharp cheddar cheese

Directions:

1. Preheat the oven to 350 degrees F.
2. Roughly chop the Canadian bacon and set aside.
3. Drizzle oil into an 8- or 10-inch non-stick skillet over medium/medium-low heat, and then add the sweet potato and shallot. Cook over medium-low heat for about 6-8 minutes, stirring often.
4. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Whisk in the chives.
5. When the potato is tender and the shallot is softened, add the Canadian bacon to the pan and pour in the egg mixture. Place the skillet into the oven and bake until the egg is set, about 15 minutes. Top with the cheese and bake for an additional minute or so. Sprinkle with additional chopped chives and serve immediately.

Most of you probably don’t know this, but John and I lived in Texas from 2007-2008. During my final year of graduate school at Boston College, John was offered a relocating promotion… so after graduation, I packed up and joined him in Houston. Along with moderate winter temperatures, affordable real estate prices, drawling southern accents, and – unfortunately – Gulf coast hurricanes and sticky-hot humidity, we were introduced to a variety of delicious novel foods including migas and huevos rancheros, tilapia tacos and boiled crawfish, spicy & sweet cinnamon-infused coffee from The Buffalo Grille, and Shiner Bock beer at pretty much every eating and drinking establishment we frequented.

Perhaps the most decadent Texan meal we encountered was biscuits and gravy during a weekend stay at our friend Pat’s family’s ranch. After sleeping off an impressive spread of smoked beef, secret-ingredient-chili, and a melange of other stick-to-your-rib eats, we awoke to a breakfast of flaky biscuits smothered in a rich sausage gravy. Needless to say, I felt a bit weighed down after the hefty weekend splurges, so I tucked away the idea for “healthified” biscuits and gravy for later brainstorming.

A little over a year – and a move back to our beloved Boston – later, I finally got around to re-inventing the classic southern breakfast of biscuits and gravy.

If you are a purist at heart, be forewarned that this dramatically lightened recipe deviates from traditional recipes. However, If you are a health-conscious foodie like myself, there is no question that the ingredients in this recipe will appeal to you. Homemade chicken breakfast sausage is cooked until crumbly and browned before being folded into a silky gravy made with 1% milk and without butter. The sage-scented sausage gravy is draped over light buttermilk biscuits, and then topped with a dusting of freshly cracked black pepper.

Regardless of what type of diet you follow, I can say with a certain degree of certainty that once you taste my version of biscuits and gravy, you will have a new go-to meal to work into your breakfast, (or in our case, breakfast-for-dinner), rotation. Although I am thrilled to be back in the wonderful city of Boston, it’s nice to reminisce about our time spent in Houston; and what better way to do that than through food?!

*Please excuse the lackluster photographs… taking pictures of beige food (x3: beige chicken, beige biscuits, beige gravy) is no easy feat!*

Biscuits and Gravy with Homemade Chicken Breakfast Sausage

serves 4

Ingredients:

• 4 freshly baked buttermilk biscuits (such as Eating Well’s Buttermilk Biscuits)
• extra virgin olive oil
• homemade chicken breakfast sausage* (recipe follows), uncooked
• 1/4 cup all-purpose flour
• 3/4 tsp Kosher salt
• 3/4 tsp freshly ground black pepper, plus more for garnish
• 1/4 tsp ground sage
• 1 1/2 cup 1% milk

Directions:

1. Split each biscuit on a separate plate; set aside.
2. Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chicken sausage, and stir with a wooden spoon to crumble. Cook until lightly browned, about 5-6 minutes. Set aside.
3. In a small bowl, whisk together the flour through sage. Slowly add milk, and whisk to combine.
4. Heat a small saucepan over medium heat. Add in the flour-milk mixture, and bring to a simmer, whisking constantly. Reduce heat to low and simmer until thickened, 1-2 minutes, whisking constantly.
5. Stir the cooked sausage into the warm gravy, and spoon over the split biscuits. Finish with an extra grinding of black pepper.

*Homemade Chicken Breakfast  Sausage

Ingredients:

• 1/2 lb ground chicken
• 1/2 tsp ground sage
• generous 1/4 tsp Kosher salt
• generous 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp brown sugar

Directions:

1. In a bowl, combine all ingredients; mix well.

Not too long ago I made Cooking Light’s Cheddar Chicken Chowder. Although we liked the creaminess of the chowder, John and I concurred that it lacked a complex and exciting flavor profile. I was inspired on the spot to adapt the recipe to better suit our palates. Although not quite masochists when it comes to spicy food, we are not ones to shy away from heat. A collection of different hot sauces grace our refrigerator’s door, our cabinets are stocked with all sorts of spices, and we are more likely to order the “spicy” than “mild” curry dishes at our local Indian restaurant.

In order to elevate the spice level of this chowder, I swapped plain chicken breasts with jalapeno chicken sausage, (I love the Trader Joe’s brand), added a seeded jalapeno pepper, and tossed in some ground cumin, cayenne, and chipotle chili powder. Much better.

The sweet corn and red bell pepper are a welcomed gustatory compliment to the fairly spicy components of the chowder, and the addition of 1% milk yields a surprisingly thick and creamy consistency. This chowder comes together quickly enough to be prepared on a weeknight, and reheats very well as leftovers. At approximately 300 calories per 1 1/2 cup serving, you get a filling one-pot meal packed with veggies, protein, low-fat dairy, and best of all, delicious flavor.

Jalapeno Chicken & Corn Chowder

adapted from Cooking Light’s Cheddar Chicken Chowder

yields 7 (1 1/2 cup) servings

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 (12 oz) package pre-cooked jalapeno chicken sausage, sliced or chopped into bite-sized pieces
• 1  cup chopped onion
• 1  cup diced red bell pepper
• 1 jalapeno pepper, seeded and minced
• 4 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground chipotle chili powder
• 1/4 tsp cayenne (ground red pepper), or more to taste
• 4 cups fat-free low-sodium chicken broth
• 2 cups scrubbed & chopped baby red or yukon gold potatoes
• 2 1/2 cups frozen whole-kernel corn
• 1/2 cup all-purpose flour
• 2 cups 1% milk
• 3/4 cup shredded 50% reduced fat sharp cheddar cheese
• 1 teaspoon Kosher salt, or more to taste
• 1 teaspoon freshly cracked black pepper, or more to taste

Directions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add chicken sausage, onion, bell pepper, garlic, and jalapeno pepper; sauté 5 minutes. Add the spices into the mixture, and sauté for 1 minute.
2. Add broth and potatoes; bring to boil. Cover, reduce heat to low, and simmer 10-15 minutes or until potatoes are tender. Add corn; stir well. Raise stove heat to medium.
3. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper.

Back in grad school when I started compulsively watching The Food Network, Racheal Ray’s 30 Minute Meals was one of my favorite cooking shows. I was a cooking novice, so her familiar ingredients, straightforward cooking techniques, and quick preparation of meals appealed to me. I had just moved in with John at that point, and most of Rachael’s dishes were comprised of foods we both liked. I was also drawn to her spunky personality and down-to-earth vibe.

That was then.

Now, I rarely watch Rachael’s new cooking show and I stay as far away from her talk show as I can. I suppose you could say I’ve joined the ranks of folks who can’t stand Racheal Ray. In order to keep this post from becoming a rant, I will refrain from listing her traits that I now find incessantly obnoxious. What I will do is admit that I still enjoy browsing through, and gaining inspiration from, Rachael’s recipes. This Buffalo Chicken Salad was inspired by not one, but two of her recipes.

Ever since I became a buffalo sauce fan convert, I’ve been keeping an eye out for recipes featuring the spicy condiment.  While sifting through Food Network’s online compilation of recipes, I stumbled upon a salad concocted by none other than RR. The salad (linked below) was comprised of buffalo sauce-drenched chicken, crisp romaine lettuce, crunchy carrots, ranch salad dressing, and blue cheese.

I knew instantaneously that this was the kind of salad that John and I would both enjoy as a light dinner.  I researched recipes for homemade ranch dressing, and found a recipe by RR (also linked below) that could easily be adapted to fit my nutrition standards. The combination of low fat buttermilk and 2% plain Greek yogurt was the perfect base mixture for fresh herbs and crumbled blue cheese; the finished product was a rich, flavorful, slightly tangy, and healthy ranch-blue cheese dressing hybrid.

If you’re looking for a man-approved entree salad, look no further. When served with a few whole wheat rolls to round out the meal, this Buffalo Chicken Salad is sure to fill you up while keeping you light.

Thanks, Rachael Ray.

Buffalo Chicken Salad

inspired by Rachael Ray

Ingredients:

• 4 cups chopped romaine hearts
• 1 large carrot, shredded
• 1/2 cup homemade buttermilk ranch dressing (recipe follows)*
• 1/4 cup crumbled blue cheese, plus more for garnish if desired
• 1 large boneless, skinless chicken breast
• extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• 1 Tbsp butter
• 1 1/2 tsp Worcestershire sauce
• 1 Tbsp hot sauce (add more if desired)
• 1/4 cup canned tomato sauce

Directions:

1. Combine chopped lettuce and shredded carrots in a large mixing bowl. Set aside.
2. Combine 1/2 cup homemade buttermilk ranch dressing and blue cheese crumbles in a small bowl. Mix well and set aside.
3. Heat a drizzle of olive oil in a skillet over medium-high heat.
4. Season chicken with salt and pepper, add to heated pan, and cook until done, about 4 minutes per side. Remove chicken from pan and set aside to cool. Once cool enough to handle, cut chicken into bite-sized pieces. Reduce stove heat to low.
5. Melt butter in the skillet and stir in Worcestershire, hot sauce, and tomato sauce. Stir to combine and remove from heat. Add the cooked chicken to the buffalo sauce, and stir to coat evenly.
6. Toss the lettuce and carrots with the dressing, and top with the buffalo chicken pieces and additional crumbled blue cheese, if using.

*Homemade Buttermilk Ranch Dressing

adapted from Rachael Ray

yields 1 1/2 cups

Ingredients:

• 3/4 cup low fat buttermilk
• 3/4 cup 2% plain Greek yogurt
• 1 clove garlic, grated
• 1 Tbsp white wine vinegar
• 1 tsp hot sauce
• 2 Tbsp finely chopped parsley
• 2 Tbsp finely chopped dill
• 2 Tbsp finely chopped chives
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Whisk all ingredients together in a small bowl. Store in the refrigerator in an airtight container.

For the past few years, John and I have opted to stay in for Valentine’s Day dinner. I firmly believe that the best way to express how much you love someone is by preparing a meal that he/she adores. For my wonderful husband, one of those meals is braciole.

A decidedly Italian blend of breadcrumbs, two cheeses, and herbs is rolled snugly into a lean flank steak, which is then braised in a slow oven embraced by a flavorful wine-infused tomato sauce.

Be sure to leave yourself plenty of time to make this meal, as the cooking time is 1 hour 30 minutes. The preparation is simple and straightforward, and the braciole requires minimal “babysitting” while braising in the oven. As is the case with most slow-cooking meat dishes, the aroma emanating from the kitchen while this braciole cooks is enough to send anyone’s heat aflutter.

Make this dish for your husband, wife, or partner, and I guarantee he/she will be overcome with appreciation and love.

Happy Valentine’s Day!

Braciole

adapted from Giada’s recipe

serves 2, with plenty of leftovers!

• 1 (1 to 1 1/2 lb) flank steak, pounded to about 1/4-inch thickness
• 1/2 cup whole wheat italian-style bread crumbs
• 1 large garlic clove, minced
• 2 Tbsp chopped parsley
• 2/3 cup freshly grated parmesan cheese
• 1/3 cup part-skim mozzarella cheese
• 3 Tbsp extra virgin olive oil, divided
• kosher salt and freshly ground black pepper
• 1 cup dry red wine
• 3 cups tomato sauce of your choice

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the breadcrumbs, garlic, parsley, cheeses, and 2 Tbsp olive oil in a small bowl.
3. Spread breadcrumb mixture evenly over the flank steak, pressing lightly to adhere. Starting at one short end, roll the steak up jelly roll-style. Tie pieces of butcher’s twine tightly around the rolled steak at 2-inch intervals; trim twine. Season the filled steak with salt and pepper.
4. Heat the remaining 1 Tbsp olive oil in a large dutch oven over medium-high heat. Add the rolled steak and sear on all sides, about 5 minutes. Pour in the wine to deglaze the pot, then add in the tomato sauce.
5. Partially cover the pot with aluminum foil and braise in the oven for 30 minutes. Turn the braciole and baste with the sauce, then return to oven, partially covered, for another 3o minutes. Uncover the pot and cook for 30 additional minutes, or until the steak is tender.
6. Transfer the braciole to a cutting board, tent with aluminum foil, and let rest for a few minutes. Remove the butcher’s twine and cut the braciole crossways into slices. Serve with whole wheat pasta and sauce.

Neither my husband nor I grew up eating meat sauce, and we rarely order it at restaurants… so I’m not sure what inspired me to try my hand at making a bolognese. Regardless, I’m glad I did because it came out pretty well!

To keep the bolognese sauce on the lighter side, I used lean ground turkey in place of the traditional ground beef.  The turkey is added to a trio of sauteed aromatic vegetables and cooked into a sauce consisting of two types of canned tomatoes seasoned with a touch of red wine and Italian spices.  Since personal tastes tend to vary when it comes to tomato sauces, the amount of spice is up to you. I suggest starting with about 1/2 tsp of each seasoning listed in the ingredient list, and then adding more according to your flavor preference.

This turkey bolognese sauce is perfect for tossing with pasta, scooping up with Italian bread, or enjoying with both as us “carbovores” did for tonight’s dinner. I imagine that the sauce only gets better after a few days of sitting in the fridge, so you might want to make a double batch for leftovers later in the week.

Turkey Bolognese

Serves 3-4

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, finely chopped
• 3/4 lb lean ground turkey
• 1/4 cup dry red wine
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• ground oregano, to taste
• dried basil, to taste
• red pepper flakes, to taste
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Heat olive oil in a deep skillet over medium heat. Add the chopped onion, and saute until soft, about 5 minutes. Add the minced garlic and chopped carrot and saute for 5 additional minutes.
2. Raise the stove heat to medium-high. Add the ground turkey to the skillet, and cook, breaking up the meat, until no longer pink, about 8-10 minutes. Pour the wine into the skillet to deglaze, then add the diced tomatoes and tomato sauce.
3. Add about 1/2 tsp each of the seasonings, reduce stove heat to low, and simmer until the bolognese is thick and reduced, about 1 1/2 hours. Adjust seasonings to taste during the cooking process. Serve over pasta and/or with crusty bread.