In honor of the fact that today is National Beer Day and the added bonus that my son co-owns a craft beer company, today on Tuesdays table is featured an easy, quick chicken recipe incorporating beer! Any type will do!🍺
1 chicken, whole or in pieces
2 heads garlic, peeled
1 teaspoon onion powder
1- 2 tablespoons Kosher salt
¼ teaspoon black pepper
1 (12-ounce) bottle or can of regular beer (any type is fine but I used Heineken)
Preheat oven to 350 degrees. Place chicken in a large roasting pan. Stuff garlic under skin and around chicken. Sprinkle chicken with onion powder, salt, and pepper. Pour beer over chicken. Bake chicken uncovered for about 2 hours.
It will be delish! Enjoy!
Moroccan Chickpeas is what’s on Tuesdays Table
Chickpeas are full of protein and these are full of flavor.
Delicious as a side dish or a main course, you could add chicken to bulk it up if you want something more substantial. Don’t get discouraged at the ingredient list. If you don’t have any of the spices, leave it out or add your own favorite combination
canola oil for cooking
1 yellow onion chopped
1 tsp cinnamon
2 tsp ground coriander
1/2 tsp tumeric
1 tbsp ginger
2 cloves of crushed garlic
2 tbsp raisens
1 small can of tomato paste
1/4 cup tomato juice
4 cups cooked chickpeas, or right out of a can
1 roasted or raw red pepper, chopped
1/4 cup chopped parsley
1/2 tsp cayenne
2 tbsp mint, optional
juice of a lemon
In a large skillet sauté the onion in oil until soft. Add cumin, coriander and turmeric and cayenne and cook for one minute.
Add the garlic and ginger and continue to cook for another minute. Add tomato paste, raisens and a tomato juice and bring to a simmer. It should be saucy. Add chickpeas and stir to coat. Add red pepper, parsley, mint if your using it, and squeeze lemon over top. Stir and reduce liquid.
Can be served warm or room temperature.
I hope you enjoy them.
On today’s Tuesdays Table we have Chocolate Peanut Butter Muffins
I can eat a muffin at any time. Who can’t? With a cup of coffee or tea, what could be better?
Unfortunately if your trying to eat healthy muffins are not a natural choice but with a few tweaks they can be made better. In this recipe, adapted from Jamie Geller, I use unsweetened applesauce and agave syrup instead of sugar and oil.
Muffins are easy to make and of course there is such a great variety. Sweet or savory, many now include veggies baked right in them!
1/2 cup unsweetened applesauce
1/4 cup natural peanut butter (without added sugar or oil)
1/4 cup agave syrup
1 teaspoon vanilla extract
1 cup milk or soy milk, I use Almond Breeze unsweetened vanilla
2 cups white whole wheat flour, I am gluten free so I use a gluten free baking mix
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6-8 packets of splenda, or the equivalent of 1/4-1/3 cup
1/2 cup sugar-free chocolate chips, or you can chop up a bar of high cocoa content chocolate
Preheat oven to 350. Line a muffin pan with paper muffin liners. Set aside.
In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil until thick and creamy.
Add vanilla extract and eggs, beating to combine.
Add in the milk and stir until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and Splenda or sugar substitute. Slowly add dry ingredients to mixer, stirring until just combined. Do not over-mix.
Gently fold in the chocolate chips or bits, and stir until evenly distributed.
Use a 1/4 cup measuring cup to fill paper muffin liners with batter. Bake 15-18 minutes, until tops are set.
Chocolate and peanut butter is my not so secret weakness. These muffins will definitely fulfill the craving!
As always, please leave your version of a delicious muffin either in the comments or post your own and link back here. Lets see how many great muffins we can come up with.
For Tuesdays Table
Stuffed peppers are a hearty satisfying choice on a cold winters day.
They’re easy and quick and don’t require any out of the ordinary ingredients. You can change them up by adding meat or cheese and different herbs. They can fit any diet and are stick to the ribs good.
For Tuesdays Table please leave your version in the comment section or better yet post your variation and link back to this one. I can’t wait to see how many stuffed pepper choices we can come up with together.
You really can’t mess them up. I’ve like this version, by Jamie Geller.
2 tablespoons olive oil or canola oil
1 pound ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
1/2 teaspoon black pepper
1 cup quick-cooking rice, prepared according to package directions
3 1/2 cups prepared marinara sauce, divided
5 large red or green bell peppers, seeded, veins removed, tops cut off
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
Mix in cooked rice and 2 cups of the marinara sauce until well combined.
Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
Spoon any remaining sauce from the pan over peppers before serving.
Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
Looking forward to hearing from you,
Southwest Black Bean Burgers with Lime Cream
Burgers = comfort food. Everyone in the family loves them.
2 dried chipotle peppers (wear plastic gloves when handling) – I sometimes omit this
1 cup chopped red onions
1/2 cup chopped carrots
1 cup chopped mushrooms
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh italian parsley
1 teaspoon ground cumin
1/4 teaspoon cider vinegar
1 can (19 ounces) black beans, rinsed and drained
1/4 cup blue or yellow cornmeal
1/3 cup unseasoned dry bread crumbs
1/3 cup nonfat sour cream – or mayo works just fine
1 tablespoon lime juice
1/4 teaspoon chili powder
dash of hot-pepper sauce
How to make it:
1. To make the burgers: Place the peppers in a small bowl and cover with boiling water. Let soak for 10 minutes, or until softened. Drain, pat dry, and remove and discard the stems and seeds. Chop
2. Coat a large no-stick skillet with no-stick spray. Add the onions and carrots. Cook over medium heat for 2 to 3 minutes, or until softened. Stir in the peppers, mushrooms, corn, parsley, cumin, and vinegar. Cook for 5 minutes, or until the vegetables are tender. Remove from the heat.
3. Place the beans in a large bowl. Use the back of a wooden spoon to mash about half of the beans. Stir in the cornmeal and the vegetable mixture until well-combined. Form into four 1″-thick patties. Roll in the bread crumbs to coat.
4. Wipe out the skillet and coat with no-stick spray. Place over medium heat until hot. Add the burgers and cook for 5 minutes per side, or until browned and hot throughout.
5. To make the lime cream: In a cup, combine the sour cream, lime juice, chili powder, and hot-pepper sauce. Serve with the burgers.
Hope you enjoy it!
When it’s so cold outside I need something hot and hearty to comfort me. This recipe was sure to deliver that.
Yesterday we had a big snow storm here in New York. We all hunkered down and stayed in. There was lots of tv and candy crushing going on in my home.
Theres nothing like the wafts of deliciousness coming from the kitchen to bring everyone together. Dinner was a family affair and we all enjoyed the food and the company
Here’s what you’ll need:
4 boneless chicken cutlets
4tsp. Olive oil
1 1/2 cups of Brussels sprouts, quartered
1 medium sweet potato cut into 1/2″ cubes
1 medium onion chopped
2 golden delicious apples cut in 3/4″ cubes
4 cloves of garlic, sliced
1 tsp ground cinnamon
1 cup chicken broth
Season chicken with salt and pepper. Heat 2 tsp of oil in large non stick frying pan over medium high heat and add chicken and cook until lightly browned, flip and continue to cook through, about 5 minutes.
Transfer to plate
Return pan to heat and add remaining 2 tsp of oil. Add Brussels sprouts, sweet potato and onion. Cook, stirring occasionally until crisp tender. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes and pout in 1/2 cup of the chicken broth. Bring to a boil and cook until evaporated, about 2 minutes. Add reserved chicken and remaining broth. Season with salt and pepper as needed.
I serve over brown rice.
I love, love, love eggs!! They’re not just for breakfast for me ; – ). If I’m having them for breakfast I like them fried really well done or scrambled with cheese. For lunch I’ll throw in onions or peppers with mushrooms.
But my all time favorite into have it for dinner. It’s light but filling at the same time. I pull out my cast iron skillet and sauté whatever vegetables I have on hand and throw in whatever fresh herbs I have left over. Add the eggs, and once it begins to set in the bottom, sprinkle cheese on top. I then stick the whole pan under the broiler and the top sets and browns. Viola!
A perfect dinner!