Browsing Tag



Tortilla-Crusted Baked Chicken Strips with Sriracha Aioli

September 7, 2014

Baked Chicken Tenders 4 | Espresso and CreamRemember when I mentioned that I’m working with Food Should Taste Good to create some great recipes for game day? Well today marks the second installment  of this three part series and boy is the recipe I have to share with you good. Although the recipe for these chicken strips only makes two it can easily be doubled, tripled or even quadrupled depending on how many people you have coming over to watch the game. Since it was just Joe and me watching football this weekend, I kept the serving size to two.

I’m a huge fan of a certain chicken-based southern fast food chain that makes the world’s best chicken sandwiches. When I did a little digging, I found out that the key to their juicy, flavorful chicken is to marinade the chicken in pickle juice before cooking. Or, at least that’s what the internet told me. I’ve since started deploying that same strategy at home and it’s amazing how well it works! It’s a step I included when making these Tortilla-Crusted Baked Chicken Strips and it makes all the difference. The chicken is so juicy and flavorful, not dry in the least bit.

After marinading the chicken in pickle juice for at least 12 hours, I cut the boneless, skinless chicken breasts into strips and coated them in a mixture of crushed Food Should Taste Good multigrain tortilla chips and panko bread crumbs, along with a little salt, pepper and cayenne for a little kick.

Personally, I love that these chicken strips are baked, not fried, but still have a ton of crunch thanks to the crushed tortilla chips and panko. And to make things a little extra special, I served these with a simple sriracha aioli, which is really just a fancy name for a flavored mayonnaise.

Baked Chicken Tenders 3 | Espresso and Cream

Tortilla-Crusted Baked Chicken Strips with Sriracha Aioli
Recipe type: Entree
Serves: 2
  • 2 boneless, skinless chicken breasts
  • 1 cup dill pickle juice (from a jar of dill pickles)
  • 1 egg, beaten
  • 2 cups Food Should Taste Good multigrain tortilla chips, finely crushed
  • 1 cup plain panko bread crumbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ to ¼ teaspoon ground cayenne
  • Sriracha Aioli
  • ½ cup mayonnaise
  • 2 teaspoons sriracha
  1. Place chicken breasts and pickle juice in a plastic air-tight container or zip-top bag and allow chicken to marinade 24 hours or at least 12 hours.
  2. Heat oven to 375F. Line a baking sheet with parchment paper or spray with cooking spray.
  3. Cut each chicken breast into 4 or 5 strips. Place egg in a shallow bowl. In a second shallow bowl, combine crushed tortilla chips, panko, kosher salt, pepper and cayenne.
  4. Dip chicken in egg, followed by the tortilla mixture. Place coated chicken strips on baking sheet. Bake 12 to 15 minutes or until chicken is baked through and no pink remains.
  5. To make Sriracha Aioli: Stir together the mayonnaise and sriracha in a small bowl. Serve with chicken strips.

This post is brought to you in partnership with Food Should Taste Good. All thoughts and opinions are my own.


Healthy Mexican Chicken Soup for Two

August 28, 2014

Healthy Mexican Chicken Soup 1 | Espresso and CreamI know it’s August, and I’m supposed to be posting all about summer produce and salads and using up the last of what summer has to give us. But here in Minnesota, we’re experiencing a bit of a cool down that has me convinced fall weather is just around the corner, which means we’ve got football and sweaters and comfort food to look forward to, along with about 10,000 different ways to eat pumpkin. Believe me, I’m excited.

Today, in honor of cooler temps and the start of college football season I’m kicking things off with a soup recipe that’s healthy, easy and incredibly filling. Every time I make soup, I wonder why I don’t make soup more often. I think somewhere deep down inside I have this idea that soup has to be difficult, when in reality it’s just a matter of throwing whatever you have on hand together into a single dish.

One of my biggest requirements when it comes to soup is that it has to be thick, not watery. I don’t mind the flavor of broth-based soups, but when it comes to eating soup for dinner, I believe soup has to be thick and hearty in order to really satisfy. Instead of adding cream to this soup, I blended up a can of white beans into the base to give the soup thickness and body without adding a lot of fat. An added bonus? The beans provide fiber and extra protein, in addition to the chicken.

I hope you all have a wonderful Labor Day weekend and watch more football than humanly possible! Also, don’t forget to enter the Food Should Taste Good giveaway before time runs out!

Healthy Mexican Chicken Soup | Espresso and Cream


Healthy Mexican Chicken Soup for Two
Recipe type: Entree
Cuisine: Mexican
Serves: 2
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground cayenne pepper
  • 2 cups chicken broth
  • 1 can (15 oz) cannellini beans, drained but not rinsed
  • 2 cooked boneless, skinless chicken breasts, chopped
  • 1 tablespoon chopped cilantro
  • Juice from ½ of a lime
  • Additional fresh cilantro, shredded Mexican blend cheese and tortilla chips, if desired
  1. In a medium stockpot over medium high heat, heat olive oil. Add onion to pot and cook 4 to 5 minutes or until onions are tender and translucent. Add garlic and cook 1 to 2 minutes more. Add the cumin, salt, pepper and cayenne to the soup and cook 1 minute more, stirring frequently.
  2. Pour chicken broth into pot along with the beans. Use an immersion blender to blend the mixture until nearly smooth but some texture still remains. (Alternately, you could use a blender, just make sure the liquid isn't hot.)
  3. Add the chicken, cilantro and lime juice to the soup and bring mixture to a simmer. Spoon into bowls. Top with additional cilantro, shredded cheese and tortilla chips, if desired.




Summer Bounty Pasta Bake with Fresh Homemade Tomato-Basil Sauce

August 25, 2014

Summer Bounty Rigatoni Bake 3 | Espresso and Cream
As I’ve grown in my faith over the years, I’ve learned more and more that what we get in this life (both good and bad) is so rarely directly related to how many good works we do or how many times we stumble and make mistakes along the way. Of course that’s not to say that when we make mistakes there aren’t consequences, but I think that subconsciously I’ve lived with the mentality that if I do enough good in this world, then good things would happen to me.

Along the way I’ve realized that this simply isn’t true and that God doesn’t work on a system of tallies and check marks on a to-do chart. Our stories are mapped out by Him with purpose and intention, specifically designed to grow us in different ways.

This past year has been difficult, filled with lots of tears and more than my fair share of fearful moments. Many times along the way I asked God, “Why not us? Why don’t we get a baby like so many other people? Why do we have to lose our little ones?” But now that we’ve been blessed with this little miracle baby, I’ve been overwhelmed with feelings I didn’t expect. More than a couple times I’ve broken down in tears asking God, “Why me? Why do we get this miracle?” I feel so incredibly undeserving of this gift God’s given us and of the prayers people have prayed on our behalf.

Summer Bounty Rigatoni Bake 1 | Espresso and Cream
I guess my garden is an appropriate example of how you don’t always get what you “deserve” in life. We’ve given our little garden everything it needs to grow and be fruitful, including plenty of water and weeding and the like, and yet our harvest has been completely disappointing. Just a handful of zucchini and yellow squash, no peppers, the rabbits ate our green beans and our spaghetti squash never came up.

Thankfully our tomato plants have done relatively well and we’ve just started experiencing the overflow of tomatoes from our garden. I can’t tell you how many batches of this homemade tomato-basil sauce I’ve made (maybe 4 or 5 in the last handful of weeks?) but it’s quickly become a staple in our house, transforming even the most basic pasta dish into something special.

When I served this baked rigatoni pasta to Joe last week, his eyes lit up and he quickly declared this one of the best things I’ve ever made. Considering how much I’ve cooked for him over the years, that’s saying something, friends. An added bonus? It’s easy to prep this dish in advance, cover and then cook it up when you get home from work at the end of the day!

Summer Bounty Pasta Bake with Fresh Homemade Tomato-Basil Sauce
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Fresh Tomato-Basil Sauce
  • 2 tablespoons olive oil
  • 2 cups seeded and chopped Roma tomatoes
  • 2 cloves garlic, minced (my cloves were on the larger side)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sugar
  • 1½ teaspoons chopped fresh basil
  • ¾ teaspoon chopped fresh thyme
  • ¾ teaspoon chopped fresh oregano
  • 1 tablespoon heavy cream
  • Pasta Bake
  • 2 cups rigatoni pasta, cooked according to package directions
  • 1 medium zucchini, chopped into small pieces
  • 4 oz feta cheese, cut into small cubes
  • 2 cooked boneless, skinless chicken breasts (or 1 cup shredded rotisserie chicken)
  • ½ cup shredded Italian cheese blend
  • 2 tablespoons grated Parmesan cheese
  1. Heat oven to 350F. Spray an 8x8-inch baking dish with cooking spray; set aside.
  2. In a medium skillet, heat the oil over medium high heat. Add in the tomatoes, garlic, salt, pepper, sugar and herbs. Simmer, stirring occasionally, 10 to 15 minutes or until the tomatoes are completely broken up and the sauce begins to thicken slightly. Remove from heat and stir in the cream.
  3. In a large mixing bowl, combine the pasta, tomato sauce, zucchini, feta cheese and chicken. Spoon into prepared baking dish. Top with the Italian cheese blend and grated Parmesan cheese.
  4. Bake 20 to 22 minutes or until cheese is melted and zucchini is tender. Spoon into bowls to serve.




Green Chicken Chile Enchiladas

July 12, 2014

Green Chile Chicken Enchiladas (1) | Espresso and Cream
Over the past week and a half I feel a little like I’m just barely keeping my head above water. Between the doctors visits (which have been numerous) and the morning sickness, which has been getting stronger, to the demands of a busy work schedule, it feels like I’ve got a lot going on. Emotionally, I’ve been a little bit maxed out, so cooking at home has taken a back seat. Thankfully, Joe is extremely flexible and not at all picky, but this weekend I felt the need to re-commit to making dinners and lunches that were worth writing home about.

My manager, Ann, and I were talking last week about favorite family meals and she mentioned that she makes green chicken enchiladas that her family is crazy about. Although I didn’t get the recipe, I got the general idea of what she tossed in her enchiladas and it sounded amazing. So on a rainy Saturday with a little time on my hands, I got to making my own version.

I was pleasantly surprised when it only ended up taking me 15 minutes to put together a pan of these enchiladas and toss them in the oven. While they baked I wrote thank-you notes and did laundry and 20 minutes later our house smelled amazing! I’m pleased to report that these enchiladas also tasted amazing and were a huge hit with both me and Joe. If you’re looking for an easy weeknight dinner, these should definitely go into a regular rotation. You can mix-up the heat level depending on the spiciness of your salsa and green chiles. And if you’re a real spice lover, I would suggest adding in some diced jalapeno to the filling.

Green Chicken Chile Enchiladas
Recipe type: Entree
Cuisine: Mexican
Serves: 6
  • 2 cups shredded rotisserie chicken (or cooked and shredded chicken breasts)
  • 2 cups shredded Monterey Jack cheese
  • 1 jar (16 oz) salsa verde or roasted tomatillo salsa (I used Target's Archer Farms brand)
  • 1 can (4.5 oz) diced green chiles
  • 6 medium whole wheat tortillas
  • ½ cup heavy cream
  • Lettuce, salsa and sour cream for garnish, if desired
  1. Heat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
  2. In a medium mixing bowl, combine the chicken, 1¼ cups of the cheese, 1 cup of the salsa and the diced green chiles. Stir until well combined.
  3. Spoon a heaping ⅓ cup of the chicken mixture onto each of the tortillas. Roll up tortillas and place in baking dish. In a small bowl, combine remaining salsa and the ½ cup heavy cream. Pour mixture over enchiladas, spreading evenly over enchiladas in pan. Top with the remaining cheese.
  4. Bake 20 to 25 minutes or until cheese is melted and filling is bubbly. If desire, broil the last 1 to 2 minutes to brown cheese. Let stand 5 to 10 minutes. Serve with desired toppings, such as lettuce, salsa and sour cream, if desired.



Vegan Thai Chopped Salad

June 23, 2014

Thai Chopped Salad (2) | Espresso and Cream
Last month I developed a Thai Chicken and Kale Chopped Salad recipe for the Tasteseekers Kitchen blog at work that I’ve since made a handful of times. Big, colorful salads are one of my favorite things to make for lunch and dinner, especially when the salad is substantial enough to keep you full and satisfied hours later.

This past weekend Joe helped one of his friends paint his house. It was a two-day ordeal that involved quite a few hours out in the sun so when they got done on Saturday night and headed to our house for a late dinner, I was in charge of preparing a side dish to go with their very large grilled steaks. Steaks and a vegan salad: It goes together, right? I didn’t exactly set out with the intention of making this recipe vegan, but as I chopped and tossed things together, I realized that’s just what I did.

Don’t be intimidated by all the ingredients, chopping and making of your own dressing. I promise that it really is quite simple, and the flavors of all the fresh veggies paired with the thai peanut dressing is nothing short of amazing. The recipe itself serves quite a bit, enough for four main-dish portions or six to seven smaller side-dish sized salads. I highly suggest chopping all the ingredients in advance and making the dressing, then tossing everything together just before you plan to eat. And since the ingredients in this salad are heartier than, say, a Romaine lettuce salad, dressing the salad a little early won’t leave your salad soggy.

Thai Chopped Salad (1) | Espresso and Cream

Vegan Thai Chopped Salad
Recipe type: Entree, Side Dish
Prep time: 
Total time: 
Serves: 6
  • 10 cups finely chopped kale, stems removed
  • ½ tablespoon olive oil
  • 1 bag (16 oz) coleslaw mix
  • 4 miniature red sweet peppers, thinly sliced (or ½ cup chopped red sweet pepper)
  • 3 medium carrots, grated
  • 2 green onions, sliced (white and green parts)
  • 3 tablespoons peanut butter
  • ⅓ cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon Sriracha or other hot sauce
  • ¼ teaspoon ginger
  • 1 clove garlic, minced
  1. In a very large bowl, combine the kale and olive oil. Work together the kale and olive oil with your hands until kale is evenly coated with the oil. Add the remaining salad ingredients to bowl.
  2. To make dressing, whisk together the peanut butter and hot water until smooth. Whisk in the remaining ingredients until well combined. Drizzle dressing over salad and toss until well combined and salad is evenly coated.



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