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Turkey Soup

This Turkey Soup Recipe is the perfect recipe to use up leftover turkey from Thanksgiving or the holiday season.

Course Dinner, Main Course, Soup

Cuisine American

Keyword leftover turkey, leftover turkey soup, turkey soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 250kcal

Author Kim Beaulieu

Equipment

5.5 Quart Dutch Oven

Ingredients

1 tablespoon olive oil
1 larger sweet onion peeled and diced
3 medium carrots peeled and diced
3 stalks celery diced
3 cups leftover turkey chopped
8 cups chicken broth
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon salt or to tast
½ teaspoon white pepper or to taste
1 whole bay leaf remove before eating
8 ounces egg noodles

Garnish:

1 tablespoon fresh parsley finely chopped

Instructions

Begin by adding the oil and diced onions to a large Dutch oven or pot. Cook over medium heat, stirring frequently, until the onion softens and begins to turn amber around the edges. Remove from heat and transfer the onions to a bowl. Set aside.
Add the turkey carcass to the Dutch oven or pot, and add 8 cups of chicken broth or chicken stock. Turn the heat to medium high and bring to a boil, then reduce the heat, cover your pot and simmer for about 30 minutes.
Uncover the pot and carefully remove all the bones. You can use a strainer and another pot to be sure to remove ALL the bones. It is extra cleanup but ensures no tiny bones will be left in the pot. Then pour the broth back into the Dutch oven. Discard the carcass.
Now add the onion back to the Dutch oven, as well as all the carrots, celery, turkey, salt, white pepper, dried thyme, dried rosemary and bay leaf. Stir well to combine.
Bring the pot to a boil over medium high heat. Once it comes to a boil add the noodles, then reduce the heat, cover and simmer for about 12 to 15 minutes, depending on what kind of noodles you use and how thick it is. The soup is done when the noodles are tender.
Remove from heat. Transfer to soup bowls.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more soup recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

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Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

Kim Beaulieu — Thu, 30 Apr 2020 10:00:20 +0000

These lightened up enchiladas with quinoa, chicken and peach salsa are an Asian inspired recipe that is perfect for lunch or dinner!

I can just see you all doing a double take right now. How can these possibly be enchiladas without sauce or cheese?

Well they are Asian inspired enchiladas. They are so dang good you really won't care that there is not sauce or cheese on these bad boys. You'll be too busy shoving as many as possible into your pie hole before everyone around you discovers how good they are.

You're not going to want to share these things. In fact, I can almost guarantee you shove someone out of the way for the last one. Not that anyone here did that or anything. I would never do such a thing!

I cannot take credit for the idea of these beauties. They were inspired by an episode of The Chew.

There was this cutie patootie lady on the show named Kim Kost. She made these in a battle against two other recipes. If I remember correctly, Kim kicked their butts with this one.

She was completely adorable on the show, and for some reason Kim Kost's Asian Enchiladas just kept sticking in my brain.

They had to be tweaked a bit for our household. The original recipe called for shrimp. We're allergic to seafood here at the B household so I opted for chicken.

I also decided to use my own Peach Salsa recipe. The salsa is best if it's fresh.

This dish gets a huge thumbs up from the B household. It's delicious, it's easy to make, and it's filling. Plus it's good for you!

Ingredient Notes:

Tortillas - I used flour tortillas for this recipe but you can use corn tortillas if you prefer. You can use small, medium or large size tortillas. Obviously using larger or smaller tortillas will affect the filling ratio so you may need to adjust that.
Oil - For this recipe, I used olive oil. You can substitute avocado oil or grapeseed oil if you prefer. Or any oil you prefer using.
Chicken - Boneless, skinless chicken breast is great for this recipe. That said, you can also use chicken thighs and just remove the meat from the bone after cooking them. Chicken thighs have tons of flavour. Another great alternative is to use rotisserie chicken to save time. Just pull the meat off the bone and warm it up in a large skillet or microwave.
Onion - Any kind of cooking onion can be used but personally I love sweet onions. Vidalia onions, or shallots would also work really in this enchilada recipe. You can use green onions for a garnish when serving.
Quinoa - Adding quinoa to the filling helps bulk up the enchiladas and make them healthier. It also adds a lovely nutty flavour and the texture is outstanding with the chicken and salsa.
Sauce - This fusion inspired enchilada recipe does not use enchilada sauce or hot sauce. It uses an Asian sauce instead. I used Katsu sauce but you can also use Hoisin sauce, Teriyaki sauce, Tamari sauce or any Asian sauce you love.
Herbs - I used fresh cilantro for this recipe. It pairs really well the enchiladas.
Salsa - For this recipe, I used my peach salsa recipe. You can buy store bought or make your own. Honestly, I highly recommend using homemade salsa if you have the time.

How to Make Lightened Up Enchiladas:

Begin by cooking the quinoa ahead of time. Bring water to a boil, added rinsed quinoa to the pot, let it boil for about 2 to 3 minutes, then reduce to a simmer. Cover and simmer for 15 minutes.
Next, line a cookie sheet with parchment paper. Set aside.
Then, add oil to a large pan or wok over medium heat. Once oil begins to glisten add the chicken and onions. Cook the chicken until juices run clear and it begins to brown . Add Katsu sauce or Hoisin sauce. Stir until evenly coated.
Heat up the tortillas till they are just slightly warm.
Next, lay a tortilla flat, add a scoop of cooked quinoa, and a scoop of chicken. You can also add a bit of peach salsa inside if you like. Now, fold the first side then roll them up like a burrito. Place seam side down on the cookie sheet. Repeat.
Brush the tops with the sauce.
Broil or bake in the oven until warmed through.
Remove from the oven. Place them on a plate or platter. Top with salsa and cilantro.
Serve.

How to Store Leftover Enchiladas:

Place them in an airtight container and store in the refrigerator for up to 3 days.

Wrap each enchilada in aluminum foil and store in the freezer for up to 3 months.

How to Reheat Lightened Up Enchiladas:

You can reheat the enchiladas in foil or a baking dish in the oven at 350 degrees F for about 5 minutes.

Leftover enchiladas can be reheated in a skillet over medium heat on the stovetop for 3 to 5 minutes.

Enchiladas can also be reheated in the microwave for 30 to 60 seconds. Just be sure to aluminum foil if you used that to store them.

Variations:

Tomatillos, tomatoes and jalapeno peppers can be added to this recipe. Jalapenos and red onion would be lovely added inside or on top of the enchiladas. Green chiles would be another lovely addition to spice this up.
Pico de Gallo can be used instead of peach salsa if you like.
Salsa verde would be a great swap for the peach salsa, or addition to this recipe. Just spoon it inside or over the tortillas.
Any fruit salsa can substituted for the peach salsa too. Pineapple salsa, mango salsa, strawberry salsa or cherry salsa would be lovely.
Cumin and chili powder could be added to the chicken mixture if you want to make these less Asian fusion and more Mexican.
If you want to make these without the peach salsa, you could try adding cheddar cheese or a Mexican cheese blend but for this recipe I did not add cheese. It just doesn't vibe with the original recipe, in my humble opinion.

What to Serve with Enchiladas:

Mexican Street Corn Salad
Aerosmith Potatoes
Spicy Chipotle Skillet Corn with Bacon
Fried Smashed Potatoes
Roasted Cauliflower
Grilled Mexican Street Corn by Kiss My Smoke

More Healthy Recipes:

Places to stalk Cravings of a Lunatic

Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

These lightened up enchiladas with quinoa, chicken and peach salsa are absolute perfection! It's an Asian inspired enchilada recipe using chicken, quinoa and topped with peach salsa.

Course Dinner, Main Course

Cuisine American

Keyword chicken enchiladas, lightened up enchiladas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 232kcal

Author Kim Beaulieu

Ingredients

1 package medium size tortillas
4 tablespoons olive oil
4 boneless skinless chicken breasts, thinly sliced
1 medium sweet onion, diced
2 cups cooked quinoa, cooked in chicken broth
11.75 ounces Katsu sauce (hoisin can also be used)
2 tablespoons cilantro, fresh or dried
1 batch peach salsa, prepared in advance

Instructions

Cook your quinoa while you do all the prep for this. It will make this all come together fairly quickly.
I brought the water to a boil, added the rinsed quinoa, let it boil for about 2 to 3 minutes, then reduced it to a simmer. Cover and simmer for 15 minutes.
Before you start the enchiladas line a cookie sheet with parchment paper. Set aside.
In a large pan or wok over medium heat add your olive oil. Let it start to glisten, takes a minute or two, then add your chicken and onions at the same time. Cook until browned and cooked through. If you've cut your pieces small enough this should only take 5 to 8 minutes tops. Keep tossing the chicken around to make it brown evenly. Once it's almost done add about 2 to 3 tablespoons of the Katsu or Hoisin sauce. Stir until evenly coated and golden brown.
In the microwave, or a frying pan with some non stick spray, heat up your tortillas till they are just slightly warm. Makes them easier to work with.
Now lay a tortilla flat, add a scoop of cooked quinoa, and a scoop of chicken. I was daring and in half our enchiladas I also added some peach salsa Now fold the first side then roll them up like a burrito. Place on the cookie sheet folded side down. Repeat till all tortillas are full and laid out on the pan.
Now brush the rest of the Katsu or Hoisin sauce over top of each enchilada.
Broil for one to two minutes (mine were 2 minutes on low broil) and remove from oven.
Top with Peach Salsa and cilantro if desired.

Video

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa appeared first on Cravings of a Lunatic.

Meyer Lemon Salt

Kim Beaulieu — Thu, 08 Nov 2018 03:45:57 +0000

This Meyer Lemon Salt is a zesty seasoning you can use on chicken, beef, fish, seafood, vegetables and even snacks!

If you're looking for a great spice to add to a variety of things, this Meyer Lemon Salt is for you!

Not only is it delicious but it makes a great gift for holidays and special occasions. Make a large batch and pour it into cute spice bottles. You can even add gorgeous labels to the jars.

I'm a huge fan of Meyer lemons and all things citrus. Honestly, I cannot get enough of lemon flavored recipes.

I highly recommend trying my Lemon Roasted Fingerling Potatoes. We serve them every year for Thanksgiving, Christmas and Easter. Honestly, I make them as often as possible all year long too.

Fresh lemons are also perfect for making Mini Meyer Lemon Pies and Meyer Lemon Ice Cream Sandwiches. Seriously, citrus is so versatile for sweet and savory recipes.

Now, if you can't find Meyer lemons in your area you can make this with regular lemons. Any citrus works, if I'm being honest.

If you love this recipe and enjoy recipe experiments and DIY recipes, I highly recommend trying my Vanilla Salt, It's a fun recipe to use for baking, especially during the holidays. It's also great for gift giving!

Now get in that kitchen and mix up a batch of this as soon as possible. Your friends and family will love you, especially if you gift them copious amounts of this tasty seasoning.

Ingredient Notes:

Salt - I recommend using coarse salt for this lemon salt. However, use any kind of salt you prefer, whether it's kosher salt, sea salt or any variation you enjoy eating.
Lemon Zest - Use fresh lemons for this recipe. Personally, I love using fresh lemon zest but you could also use lemon peel and chop it up once it's dried. Citrus zest needs to be dried before adding to the salt to reduce moisture.

How to Make Lemon Salt:

Begin by preheating oven to 200 degrees F. Low heat works best for drying citrus zest.
Then, wash, dry and zest the lemons.
Line a baking pan or cookie sheet with parchment paper. Spread evenly on the pan.
Next, place the pan in the oven and bake for about 15 to 20 minutes, checking occasionally in the beginning, then more frequently towards the end.
Remove pan from the oven and allow to cool completely.
Place the salt and dried cooled zest to a food processor or blender. Pulse for about 3o to 60 seconds.
Lastly, transfer the flavored salt to spice jars or a covered container.

How to Store Lemon Salt:

I recommend storing the salt in spice jars or a small covered container. Seal well to ensure your culinary creation stays fresh.

However, I do not recommend storing salt on the counter. Store it in a dry dark place to extend its shelf life. Proper storage makes a huge difference in maintaining flavor.

Variations on Meyer Lemon Salt:

Limes - Lime zest added to salt makes a lovely lime salt that has tons of flavor and texture.
Blood Oranges - Using blood orange zest would add visual appeal and a lovely citrus flavor to you salt.
Mandarins - Any type of mandarin or clementine is a perfect citrus for making seasoning salt. Dry the zest then add to coarse, kosher or flake salt for a tasty seasoning.
Peppercorns - Black, pink, green and Szechuan peppercorns are all ideal for adding to your flavored salts. Use a spice grinder or mortar and pestle to crush them, then add that to your salt.
Herbs - Fresh herbs like parsley, rosemary, sage, thyme, oregano or basil. All of them add great depth of flavor to your salt mixture.
Dried Edible Flowers - Personally, I love rose, lavender or lilac added to finishing salts. You can buy them already dried, or dry them yourself and use a mortar and pestle to grind them.

What Type of Dish Can I Use This On:

Beef - Any type of roast beef or steak is ideal to sprinkle this over.
Chicken - Roast chicken (or turkey) would benefit from citrus salt. Basically, any baked or grilled chicken would pair well with this salt.
Fish - Cod, salmon, trout, bass and so many others would work beautifully with this salt recipe.
Seafood - Scallops would really pair well with this, mix in some simple ingredients for a fabulous meal. Honestly, almost any seafood will work well and get a flavor boost with flavored salt.
Vegetables - Whether roasting, grilling or pan frying vegetables, this will add extra oomph to your veggies. You can also use it over raw veggies, and it works really well in salads.
Snacks - Popcorn is wildly addictive when you add flavored salt to it.

More Lemon Recipes:

Other Lemon Salts on the web:

Simple Bites: Meyer Lemon Finishing Salt
101 Cookbooks: Citrus Salts
Giada from The Food Network: Rosemary Lemon Salt

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Meyer Lemon Salt

This Meyer Lemon Salt is a zesty seasoning you can use on chicken, beef, fish, seafood, vegetables and even snacks!

Course Condiments, Seasonings

Cuisine American

Keyword lemon salt, meyer lemon salt

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 0.2kcal

Ingredients

1 cup coarse salt use whatever kind you prefer whether it be kosher, flake or sea salt
3 medium Meyer lemons, zested wash and dry first

Chicken Enchilada Casserole

Instructions

Preheat oven to 200 degrees F.
Wash lemons, then dry them off.
Zest all of the lemons.
Spread the lemon zest onto a parchment lined cookie sheet. Make sure it's as evenly spread as possible.
Place the pan in your preheated oven and cook for about 15 to 20 minutes.
Remove from the oven and allow it to cool completely.
In a food processor (or blender) add your zest and salt, pulse for about 30 to 60 seconds or so.
Place salt in spice jars.
Store in a dry dark place.

Notes

Regular lemons or any kind of citrus will work in place of the Meyer lemons.

Serving size is based on one teaspoon being considered a serving. Adjust according to your diet.

Nutrition

Thanks for visiting today!

If you’re looking for more condiment recipes be sure to check out my recipe index. You can also find a lot more Condiment Recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Meyer Lemon Salt appeared first on Cravings of a Lunatic.

Easy Homemade Enchilada Sauce

Kim Beaulieu — Thu, 12 May 2016 05:49:26 +0000

This recipe for easy homemade enchilada sauce is incredibly quick and easy to make. You can whip it up in about 20 minutes. That's perfect for anyone who wants to whip enchiladas quickly.

I love Mexican food. It's my jam. Although I'll admit right here and now that I like my Mexican food a bit watered down. While I love spicy food, it doesn't always love me back. This recipe for enchilada sauce is perfect for peeps like me who like a more mellow enchilada sauce.

On occasion I'll kick it up a notch and add some fiery spices, but only if I know I'm not going anywhere special the next day. Nothing is a mood killer like the aftermath of spicy Mexican food. You know what I'm talking about. You get a little crazy with the spices and the next day you're blaming the dog for tooting. Meanwhile we all know it was YOU!

Come on now, we all know you do it. We all blame the dog, or the guy standing next to us. Who amongst us hasn't passed gas and then blamed someone else. Hubs is notorious for doing it in stores then walking away so the next person gets the blame for it. I always feel sorry for the people in the aisle with us because I know someone is going to get the stink eye from someone passing by.

I was never a fan of Mexican food growing up. That changed when I was a teenager. My Dad remarried a women with some serious cooking chops years after my Mom passed away. I was happy my Dad was happy, and had found someone to spend time with. She taught me to love Mexican food.

I have to admit I hated her something awful though. Even is she could cook like a angel. She could whip up Mexican Recipes with her eyes closed. She also rocked seafood because she spent a ton of time on the east coast when she was younger. Some of her dishes were pretty impressive. Yet I could not stand the woman.

Before you judge me for hating on her, let me tell you my reasons were valid. During my parents' marriage my Dad had an affair, with this woman he later married after my Mom passed away. I know, it's the stuff soap operas are made of. I lived it. It sucked. During my parents' marriage this woman did some really nasty things to my Mom. She was evil incarnate.

She would call my Mom on the phone to rub her face in the affair. Once she showed up while we were fishing with my Dad. Another time she showed up while we were ice skating. We had no idea who she was and went home to tell my Mom about the nice lady we bumped into. Can you imagine? My poor Mother.

It gets worse. During the height of the affair my parents thought about splitting up. My Dad encouraged us kids to join the YMCA in the city. Every Saturday we would head in to the city and spend the day playing sports while Dad "went off to work". We made friends with some kids there. Little did we know, until months later, they were my Dad's mistress's kids.

Yes, you read that correctly. Can you imagine how mortified we were when my Mom put the pieces together? Or how horrible my Mom felt when she found out who our friends were? I know, it sounds crazy. Unfortunately, it's all true. It's also why I needed therapy as an adult. My childhood was a bit of a hot mess.

The only thing I'm grateful to my Dad's ex-wife for is leaving him years after they got married. She charged up his credit cards, and took huge amounts of money from various accounts. My Dad didn't find out how much money was gone until the day she left. He called the bank to freeze all the accounts. It was seriously messed up.

So I learned three things from this woman. The first thing I learned was prenups are crucial no matter how well you know someone. The second thing is always be honest with your kids, because they're going to figure things out eventually anyway. And lastly, I learned how to make decent Mexican food. All great lessons.

This recipe is one I've used for some time. It's a cross between the recipe my Dad's ex-wife made, and a recipe from All Recipes. I combined them to make this sauce, which I love because it's not overly spicy. I hope you love it too. It stores beautifully and the flavour is off the charts.

Recipes you can use this Easy Homemade Enchilada Sauce in:

Tex-Mex Meatball Subs

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Easy Homemade Enchilada Sauce

This recipe is incredibly easy to make, plus it is super quick. You can whip it up in about 20 minutes. That's perfect for anyone who wants to whip enchiladas quickly.

Course Condiments

Cuisine Sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Author Kim Beaulieu

Ingredients

¼ cup olive oil
2 tablespoons flour
¼ cup chili powder
1 tbsp tomato paste
8 ounces tomato sauce
1 ½ cups liquid vegetable stock
¼ tsp cumin
¼ tsp onion powder
1 tsp minced garlic
½ tsp salt

Instructions

In a large skillet cook the olive oil, flour, chili powder and tomato paste over medium heat. Stir while cooking until everything comes together and the colour deepens a bit. This should only take a few minutes.
Add the tomato sauce, vegetable stock, cumin, onion powder, minced garlic, and salt. Continue cooking over medium heat, stirring occasionally, until the sauce comes to a boil. Reduce heat to a simmer and continue to cook for about 10 minutes, or until sauce thickens.
Use sauce immediately, or store in an air tight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Serve over enchiladas, or enchilada casseroles, with a big old "not so spicy" smile!

Notes

Slightly adapted from my Dad's monster ex-wife and All Recipes. *grins*

You are going to want to slather this on everything in sight!

Recipes using this Easy Homemade Enchilada Sauce:

Chicken Enchilada Casserole

Tex-Mex Meatball Subs

If you're looking for more easy recipes feel free to swing by my recipe index. There's tons of great recipes in there so take your time and poke about.

Make sure you follow me on Pinterest and Instagram while you're here. It's a great way to stay current on all the latest recipes from the blog.

Toodles! xx

The post Easy Homemade Enchilada Sauce appeared first on Cravings of a Lunatic.

Pistachio Crusted Baked Cod

Kim Beaulieu — Thu, 17 Dec 2015 11:00:51 +0000

This Pistachio Crusted Baked Cod Recipe is part of our Feast of the Seven Fishes event. It's incredibly quick and easy to make. The cod is coated with yogurt, then coated with a pistachio mixture and cooked to perfection!

My pistachio obsession lives on. This time with a savoury recipe. One that you will love and make over and over again. This recipe is absolutely amazing. It's the perfect recipe to celebrate the Feast of the Seven Fishes.

Brought to America from Southern Italy where it is all now but forgotten, the Feast of the Seven Fishes is a meal eaten by Italian-Americans that features (at least) seven fish/seafood dishes. Along with our hosts, Heather from All Roads Lead to the Kitchen and Lora from Savoring Italy, some bloggers have gotten together to share menu ideas for your Seven Fishes feast. Along with the traditional seven fish and seafood dishes, we've included some side dishes, a palate cleanser, a dessert, and a cocktail.

Salmon Rillettes from Karen's Kitchen Stories
Marinated Shrimp Salad from A Healthy Life For Me
Pasta con le Sarde from Savoring Italy
Tuscan Seafood Stew from Food Done Light
Mixed Seafood Risotto from All Roads Lead to the Kitchen
Linguine with Scallops and Broccoli from Kudos Kitchen By Renee
Brussels Sprouts Risotto from Eats Well With Others
Marinated Roasted Vegetables from That Skinny Chick Can Bake
Limoncello Sorbet from Creative Culinary
Zuppa Inglese from Christina's Cucina
Cranberry Limoncello Spritzer from Snappy Gourmet

Make sure you visit all the amazing bloggers participating in today's Feast of the Seven Fishes Event!

I've been a big fish girl my whole life. I'm allergic to shellfish, but fish is completely okay for me to eat. So I eat a ton of it. I love the taste so much.

Not only do I love eating fish, I love cooking it. There's so many options for fish. You can bake it, pan-fry it, deep fry it, poach it, and even grill it.

The possibilities are endless for recipes. You can go plain with some lemon and butter, or jazz it right up with gourmet touches, and high end sauces.

One of my favourite ways to make it is with a coconut crust. It's so good when you use a coconut breading on it. That's a recipe I make often, and happily.

For some reason I had just run out of coconut before making this recipe. I had the oven preheated and all my ingredients out and ready. Except for one.

When I reached in the pantry for my shredded coconut I was completely shocked that I was out of it. That never happens. I buy coconut in bulk. How did I run out?

My daughter had taken my car to the University because she had an exam the day I made this. So I couldn't run out to the store. So I decided to improvise.

I pulled out my pistachio stash, tossed a bunch in my food processor, and Bam, crushed pistachios. Perfect for breading fish, you can bread chicken with it too.

Once I had the pistachios in the bowl with the breading I had an epiphany. I decided I wanted to change the wet portion of my dredge for the fish recipe.

Typically I use plain greek yogurt to dredge instead of eggs and milk. I happened to have some cherry greek yogurt in the fridge so I decided to play a bit.

I combined the cherry yogurt with the plain yogurt and dropped the fish in. My thought was pistachios go perfectly with cherries so this would give it a nice twist.

This turned out to be a great decision. So instead of being upset that I ran out of coconut and things got changes up, I'm happy that I ran out of coconut.

Sometimes happy accidents are the best thing ever. I've coated other kinds of fish with crushed pistachios, but never cod. I'm so happy with the results.

This is a recipe I'll make again and again. I hope you will too!

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Pistachio Crusted Baked Cod

Course Main Course

Cuisine Fish

Prep Time 10

Cook Time 15

Total Time 25

Author Kim Beaulieu

Ingredients

1 package of cod fillets
½ cup cherry greek yogurt
½ cup greek yogurt
½ teaspoon almond extract trust me
¾ cup pistachios crushed
¼ cup bread crumbs
4 tablespoons fresh parmesan cheese
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons dried parsley

Instructions

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Dry off your fish with paper towels. Cut fillets into pieces, I got two pieces for each of my fillets.
Mix the cherry greek yogurt, plain greek yogurt and almond extract together in a bowl. Set aside.
In a large shallow bowl combine the crushed pistachios, bread crumbs, parmesan cheese, salt, white pepper, and dried parsley. Mix well. Set aside.
Dunk each piece of fish into the yogurt mixture. You can use a brush if you need to coat the fish more evenly.
Dredge each piece of fish in the pistachio mixture, coat evenly on all sides. Place each piece of fish on the cookie sheet, spaced about ½ inch to 1 inch apart. Continue until all the pieces are coated and placed on the cookie sheet.
Place the cookie sheet in the oven and bake for about 10 to 15 minutes, depending on how crispy you like your fish.
Serve with a big old pistachio & cod loving smile!

Notes

Recipe inspired by Fine Cooking's Pistachio Crusted Cod Fillets

I loved this fish. Honestly, I have a funny feeling this would be even more delightful with chopped up pieces of dried cherries in the breading. I love cherries and pistachios together. I'll likely try that the next time I whip up some cod.

Be sure you swing by all the other Feast of the Seven Fishes bloggers. You can find their information within the post. Click any recipe name and it will take you right to their recipe.

I want one of everything!! How about you??

Looking for more great recipes for Feast of the Seven Fishes? Check these out:

Penne with Sun Dried Tomato Pesto

Stuffed Clams - Palourdes Farcies: Guest Post by Try Anything Once

Roasted Red Pepper Pasta with Italian Sausage

If you're looking for more fabulous main course recipes be sure to scroll through my recipe index. You can also find seafood recipes on my blog thanks to some of my friends who guested for me during Seafood Week.

Most folks include pasta recipes for the Feast of the Seven Fishes. You can find tons of pasta recipes on my blog. There's also lots of dessert recipes, and beverage recipes.

If you like my recipes be sure to follow me on Pinterest and Instagram. I'm always sharing tons of fun recipes on social media.

Disclosure: Post contains affiliate links within the post. I earn a small commission on anything purchased through those links. The money goes a long way to help offset the costs of running a blog, and for hosting giveaways. Much thanks to anyone who uses those links, and helps support my blog, and my family. We appreciate it more than you know. xx

Hope you're almost ready for the holidays. My son just flew in from Calgary so we're all taking a road trip to London, Ontario to finish our holiday shopping this week. We also need to get our Christmas Tree, and make our gingerbread village. I love the holidays, it's such a fun time to bond with family and make lifelong memories.

Thanks for stopping by the blog. If you ever have any questions be sure to email me.

Toodles. xx

The post Pistachio Crusted Baked Cod appeared first on Cravings of a Lunatic.

Almond Crusted Chicken Strips with Almond Dipping Sauce

Kim Beaulieu — Wed, 16 Dec 2015 09:39:42 +0000

These Almond Crusted Chicken Strips with Almond Dipping Sauce are sure to impress your guests. This recipe can be whipped up in under 30 minutes!

I could eat these almond crusted chicken strips every single day. They are just so delicious, plus they are so quick and easy to make.

Honestly, I was a picky eater when I was a kid. My mom had such a hard time feeding me. My father was one of those parents who made you eat whatever was on your plate, and every darn bite.

Mom was completely different. She just wanted us to enjoy our time at the table and love the food we ate.

My Mom loved simple recipes, mostly because she didn't really love to cook. She was a riot and loved many things in life, but cooking wasn't one of those things.

We grew up eating a lot of things that were breaded. Pork chops, and chicken were her go to choices. We ate a lot of breaded pork chops and breaded chicken.

I'm not going to lie, I loved both of them. She cooked them to perfection. The inside was always tender, and the outside always had the perfect crispness.

My daughter is a picky eater like I was but she loves chicken strips. She tried them at a restaurant when she was out with her friends and fell in love with them.

This is my spin on the recipe she loves.

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Almond Crusted Chicken Strips

These Almond Crusted Chicken Strips with Almond Dipping Sauce are sure to impress your guests. This recipe can be whipped up in under 30 minutes!s!

Course Appetizer, Dinner

Cuisine American

Keyword almond crusted chicken strips, almond dipping sauce, chicken strips

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 601kcal

Author Kim Beaulieu

Equipment

Ingredients

For the chicken strips:

2 pounds boneless skinless chicken breasts
¾ cup greek yogurt
1 cup slivered almonds crushed
1 cup bread crumbs
¼ cup fresh parmesan cheese
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried parsley

For the dipping sauce:

1 cup greek yogurt
1 teaspoon almond extract
1 pinch salt
1 pinch pepper

Instructions

Preheat oven to 400 degrees F. Line a large rimmed cookie sheet with parchment paper. Set aside.
Cut the chicken in thin strips. This is finger food so keep that in mind when cutting pieces. You want people to be able to pick them up easily and dunk them.
Scoop ¾ cup of greek yogurt into a shallow dish so you can dredge the chicken in it easily.
Place your almonds in a food processor and pulse until they resemble fine crumbs. If you don't have a food processor you can use a rolling pin and ziploc bag.
Pour the crushed almonds in a large shallow bowl. Add the bread crumbs, parmesan cheese, salt, pepper, and dried parsley, then mix well.
Now dredge each chicken strip in the yogurt, be sure to coat all sides well. Then dunk each chicken strip into the crumb mixture. Shake excess off lightly and place each piece on the cookie sheet. Repeat until all pieces are coated and on the cookie sheet.
Place the cookie sheet in the preheated oven and bake for about 15 to 20 minutes. You want the breading to be golden brown and crisp. I like mine well done but if you like yours lighter in colour just adjust the time down a minute or two.
While the chicken cooks you can whip up the easy dipping sauce.
Combine 1 cup greek yogurt, almond extract, salt and pepper in a small bowl and mix until thoroughly combined. Pour into a nice serving bowl and chill until needed. We like ours cold, not room temperature.
Remove the chicken strips from the oven and place on a platter. Place the dipping sauce on the same platter.
Serve with a big old chicken strip loving smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more chicken recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Almond Crusted Chicken Strips with Almond Dipping Sauce appeared first on Cravings of a Lunatic.

Pork Tenderloin with Haskapa Chutney

Kim Beaulieu — Sun, 13 Dec 2015 10:00:27 +0000

Pork tenderloin with Haskapa chutney is an exquisite dish that combines succulent pork tenderloin with the unique, tangy-sweet flavors of Haskapa chutney.

I cannot even describe how good this recipe is. I could not stop eating this while I was taking photos. It's going to be put into regular rotation at our house. It's utterly spectacular.

This is so easy to make, yet it looks super impressive. If you guests over they will think this took your hours and hours to make. They will think you spent all day making this.

The truth is this is one of the easiest recipes in the world. Not even kidding. It's incredibly simple to make. Plus it's pretty quick as well. You can whip this up easily and quickly.

The key to this recipe is Haskap Chutney. This amazing Chutney just won the Prestige Award from Taste of Nova Scotia, how cool is that? I can see why it won, it's fantastic.

This was a sponsored post for Haskapa. I'm not sure if they are still running so I'm looking into it. I will let you know if the company is still around. In the meantime you can order it online at any companies who happen to carry it.

I could eat this all the live long day. Not even kidding. It's SO good. I must have eaten half a pound of it just while shooting the photos the day I made it.

If you make this be sure to add the chutney at the last minute because the colour grabs onto the meat pretty quickly. The colour of these berries is bright and beautiful, and you want to showcase it properly. Put it on just before serving for best results.

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Spinach & Artichoke Pasta Alfredo Casserole - Diethood

Pork Tenderloin with Haskapa Chutney

Pork tenderloin with Haskapa chutney is an exquisite dish that combines succulent pork tenderloin with the unique, tangy-sweet flavors of Haskapa chutney.

Course Dinner, Main Course

Cuisine American

Keyword pork tenderloin, pork tenderloin with haskapa chutney

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 362kcal

Author Kim Beaulieu

Ingredients

2.5 pounds pork tenderloin you will likely need to buy 2
½ cup brown sugar
1 teaspoon salt
1 teaspoon pepper I used white pepper
1 medium sweet onion sliced in long, thin slices
2 medium shallots sliced into long, thin slices
2 tablespoons olive oil more if needed
½ jar Haskapa Chutney

Instructions

Preheat oven to 425 degrees F.
Dry your tenderloins to remove excess moisture.
In a small bowl combine the brown sugar, salt and pepper, mix well, then coat the outside of the tenderloins with the dry rub. Make sure to rub all sides of the tenderloin, coat as much of it as possible.
Place the tenderloins in a pan, I love to use a good quality cast iron pan for tenderloins for even heat distribution. You can bend the tenderloins to fit them in perfectly.
Slice onions and shallots and toss in the middle of the pan between the tenderloins. Drizzle with olive oil.
Place pan in the oven and cook for about 15 to 20 minutes, you want the internal temperature to reach approximately 140 to 145 degrees F. Move the onions and shallots around at least once during the cooking process. If you like your tenderloins well done with a crisp outer layer you can leave them in for about 3 to 5 minutes longer. The rub will start to caramelize and crisp the outside of the tenderloins.
Remove from the oven and allow the tenderloins to cool for about 10 minutes before slicing. This allows the juices to redistribute.
If the onions and shallots are golden you can remove them from the pan. If they are not golden, then spread them in the pan in an even layer and place back in the oven for 3 to 5 minutes
Once you’ve allowed the tenderloins to cool for about 10 minutes, you can slice them both thinly. Place on a platter, then top with caramelized onions, shallots and lots of chutney.
Serve.

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more healthy recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Pork Tenderloin with Haskapa Chutney appeared first on Cravings of a Lunatic.

Weekly Meal Plan: Week 22

Kim Beaulieu — Sat, 12 Dec 2015 12:00:02 +0000

Weekly Meal Plan Week 22 - 10 great bloggers bringing you a full week of recipes including dinner, sides dishes, and desserts!

Weekly Meal Plan Week 22

Welcome to week 22 of our weekly meal plan. I really hope you're enjoying these weekly meal plans as much as we are. They sure help plan out recipes every week, and provide tons of recipe inspiration.

This week has been crazy at our household. We're busy with new horse, she's a cutie pie but very time consuming. There's a bit of jealousy between the two horses. We greet The Mama first, but Young One can see us when we come in so we get a huge whiny we arrive. Then a million more until we go scratch her behind the ears. New horsey loves ear scratches.

We learned she's a bit of a brat at times. She is used to go outside in all weather but the wet weather isn't permitting her to get out every day. She hasn't been outside since we moved her to the new barn. As you can imagine this is making her a bit crazy and hyper. She's got a ton of energy to burn off when we get there each day.

Having two horses is wonderful but time consuming. Bringing her in during December when I'm so busy with work may have been a bit of a bad decision. I feel like I'm hanging on to my sanity by a thread. Which isn't that unusual, to be quite honest it's pretty par for the course for me.

I would like a day off one day soon though. I feel like I could use a good sleep in day.

Until then I'll just keep on keeping on.

More Weekly Meal Plans and Recipe Ideas:

Find more great meal plans on the blog!

Peposo (Peppered Beef Stew) - Foodie with Family

Dorito Taco Casserole - Dinners, Dishes, and Desserts

Philly Cheesesteak Crescent Ring - I Wash...You Dry

Kitchen is CLOSED - Enjoy a night off from cooking!

Skillet Lasagna - Cravings of a Lunatic

One Pot Pumpkin Pork Stew - Roxana's Home Baking

Honey Balsamic Carrots - The Cookie Rookie

Vegetable Tian - Barefeet in the Kitchen

Frosted Sugar Cookie Bundt Cake - Lemons for Lulu

Peppermint Sugar Cookie Bites - Sweet C's Designs

This week's meal plan was brought you to by:

Dinners, Dishes, and Desserts| Barefeet in the Kitchen | Foodie with Family

Roxana's Home Baking | I Wash...You Dry | Lemons for Lulu | Sweet C's Designs

The Cookie Rookie | Cravings of a Lunatic | Diethood

Pin to share with your friends and family!

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find cookie recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Weekly Meal Plan: Week 22 appeared first on Cravings of a Lunatic.

Weekly Meal Plan- Week 8

Kim Beaulieu — Sat, 05 Sep 2015 09:00:35 +0000

Weekly Meal Plan Week 8 - 10 top bloggers bringing you 6 dinner recipes, 2 side dishes and 2 desserts to make a quick, easy, and delicious week!

Happy Labour Day Weekend and welcome to Weekly Meal Plan Week 8. Hope you are having an amazing holiday weekend.

Guess where I am today? Go ahead... guess. I'll wait....

*plays elevator music loudly*

Okay, so none of you guessed correctly. No, I'm not visiting Norma Reedus on the set of The Walking Dead. No, I'm not sunning in Hawaii while cute cabana boys bring me summery sips. Although both those options are completely plausible, and totally realistic.

I'm actually in London, Ontario buying a new computer!! I know right! It's about dang time. It's actually way past time. WAY past time!

If all goes well I'll be coming home with a shiny new MacBook. I've never had a Mac before so I'm a bit nervous about the transition. But I figure if I can learn what "on fleet" means at my age I'm pretty much unstoppable!

My daughter is joining me for the trip. Which, quite frankly, is pretty brave of her. I mean two hours each way to shop with Mom, aka IBS Girl, is quite the test of courage, patience and humility. I guess those months of army training this summer will come in handy today. Travelling with me takes serious guts, and a HUGE sense of humour!

We're going to do some back to school shopping. We also need a little retail therapy after a long week with a sick horse. Ginger had colic this week so it was a bit stressful. She's fine now but we definitely could use some stress relief in the form of shiny new shoes and sparkly new jeans. Rumour has it glittery purses cure stress. I'll report back if it's true or not. Oh, the things I am willing to do for you guys!

Wish us luck on our roller coaster ride. If the prize is a snazzy new computer it's all worth it. I miss being able to work! I miss being able to reply to your comments on my blog or on social media.

I've been using a broken computer for months now. We're talking over 6 months at this point. It's part of the reason I've barely worked in recent months. It has 8 broken keys so I have to copy and paste like crazy! It's slow as molasses and crashes daily. So, needless to say, I'm going to be doing cartwheels when I get the new one. Okay, maybe not cartwheels since I'm old and fluffy, but perhaps a little jig! Those are still a thing right?

I'll be sure to post some photos on Instagram of our road trip. Which reminds me, I should now shamelessly plug my Instagram accounts. Cripes eh! What kind of a slacker blogger am I? I'm suppose to pimp out my social media accounts as much as possible.

So, ya, follow my old, fluffy butt on Instagram m'kay. You can follow cravings of a lunatic on Instagram for sweet treats, savoury experiments, spoiled cat photos and way too many pictures of horses! You can also keep up with my grilling antics if you follow Kiss My Smoke on Instagram too!

There, I did my bloggy duty. Whew! I was worried for a minute I might get kicked out of the blogging world. I should probably up my game and join snapchat and blab immediately. But that would mean I'd actually have to join snapchat and blab. So, ya, maybe not. I wonder how long I can hold out before I get dragged over to the dark side. And by dark side I mean snapchat!

While you're all holding your breath for me to give in and start snapping while chatting feel free to peruse this week's meal plan. Heck, while you're at it peruse last week's meal plan, or the meal plan for the week before that, or go totally wild and peek at my chocolate tacos! Peruse any dang thing you want in my recipe index. If you can't find something that floats your boat feel free to email me a recipe request. I'm happy to help as long as it's not pickles or seafood. Or pickles and seafood! Anything else is fair game, for real. Never hesitate to email me. I love hearing from readers!

Weekly Meal Plan Week 8:

Cheesy Gnocchi Skillet - Dinners, Dishes, and Desserts

Cheesy Slow Cooker Meatballs - I Wash...You Dry

One Pot Chicken Risotto - Sweet C's Designs

Ranch Broccoli Chicken Burittos - The Cookie Rookie

Kitchen is CLOSED! Enjoy a night off!

Slow Cooker Korean Style Barbecue Pork - Foodie with Family

Sweet & Savory Braised Brisket - Lemons for Lulu

Crispy Cheese & Bacon Potatoes - Barefeet in the Kitchen

Spinach and Garlic Potato Patties - Diethood

Grilled Blueberry Cobbler - Kiss My Smoke

Pumpkin Cheesecake Bars - Roxana's Home Baking

Pin this to your meal planning board for easy access all week long!

10 top bloggers bringing you 6 dinner recipes, 2 side dishes and 2 desserts to make a quick, easy, and delicious week!

Have a freaking fabulous holiday weekend peeps! May your weekend be long, your drinks be bottomless and you eat till you pass out on the couch while watching Netflix. That's called living the dream! Live it up! All the way up !!

Peace out! xx

The post Weekly Meal Plan- Week 8 appeared first on Cravings of a Lunatic.

Honey Baked Chicken and Potatoes

Kim Beaulieu — Mon, 16 Mar 2015 11:00:50 +0000

Easy to make, this Honey Baked Chicken is glazed with honey, and baked with baby potatoes. Perfect one pan meal for the whole family!

This honey baked chicken recipe was a ton of fun to make. It's packed with incredibles flavours and is the perfect protein packed chicken dinner.

Chicken thigh recipes are quick, easy and perfect for kids and adults. That works for me, especially on nights when I'm super busy.

Honestly, chicken thighs are very economical so we buy them in bulk. I use my vacuum sealer so I can freeze them in smaller batches.

Plus most of the family prefers dark meat so chicken thighs work great for us.

We love chicken recipes, my daughter is not a huge fan. When my son lived here he gobbled up tons of chicken. Now that he's away at school I make smaller batches of everything.

This recipes was a hit and the secret ingredient, hint- nutmeg, worked perfectly with the honey.

Try it for yourself and see what you think. I bet you will love this as much as we did!

Ingredient List:

Chicken - For this recipe, I used bone-in chicken thighs because the flavour is out of this world. You can substitute chicken breasts or drumsticks if you prefer.
Potatoes- Personally, my favourite vegetable is baby potatoes but you could swap in fingerling potatoes. You can also add fresh garlic cloves, carrots, onion, or any root veggies you love.
Oil - Olive oil works perfectly in this recipe. Feel free to substitute sesame oil or your personal favourite oil.
Spices - My personal choice was to keep it simple with salt, white pepper and a bit of nutmeg. You could use black pepper if you prefer. Feel free to add garlic powder, rosemary or fresh thyme.
Honey - Any kind of honey will do for this dish. It adds so much flavour and sweetness as the chicken bakes. You can also add a bit of mustard if you like.
Fresh Herbs and Garnish - I sprinkled fresh parsley over top of this dish but you can garnish with green onions, rosemary, thyme or sesame seeds if you prefer.
Optional - Some people use apple cider vinegar or soy sauce on baked chicken. I did not for this recipe.

How to Make Honey Baked Chicken and Potatoes:

First, preheat oven to 350 degrees F.
Spray a baking dish with non-stick spray. You could also use an oven-safe pot or skillet if making a smaller batch.
Place chicken thighs skin side up in the baking pan.
Cut potatoes in half and place in baking pan.
Drizzle olive over the potatoes.
Sprinkle salt and pepper over the potatoes.
Then, sprinkle the nutmeg over the chicken.
Place the baking dish in the oven and bake for about 40 minutes.
Warm honey in the microwave then remove baking pan from oven. Pour honey over the chicken then return the baking pan to the oven. Bake chicken for about 15 to 20 minutes longer.
Remove from oven and transfer the ingredients to a serving platter.
Serve on its own, or pair it with broccoli, salad, or some brown rice.

How to Store Leftovers:

Allow chicken and potatoes to cool down.Wrap chicken in plastic wrap or aluminum foil. Or store in an airtight container.
This honey baked chicken and potatoes can be stored in the fridge for up to 3 days.

How To Reheat Baked Chicken:

Transfer chicken and potatoes to a baking pan and cook in preheated oven for about 15 to 20 minutes.

Frequently Asked Questions:

How long do I leave raw chicken out for?

For cut chicken, or chicken pieces, you will need about 30 minutes for it to come to room temperature before cooking.
If using a whole chicken you will need an hour for it to come to room temperature before cooking.
Always err on the side of caution when handling and cooking poultry. Wash hands and surfaces carefully.

Should you cover baked chicken while it cooks?

Honey baked chicken does not need to be covered while it bakes.
Bone-in chicken tends to not dry out as much as chicken breast so there is no need to cover it.
Marinating other cuts of chicken is a good idea to avoid it being dry.

Is it better to cook chicken at 350 or 400 degrees F?

For this particular recipe, baking the chicken at 350 degrees F is better than baking it at 400 degrees F. Bone-in chicken does not dry out like some other cuts so the lower temperature is better.
If I was using chicken breasts for this recipe I would suggest cooking it at the higher temperature for less time to ensure it doesn't dry out.
Note that internal temperature for cooked chicken is 165 degrees F.

How long is it safe to leave cooked chicken out on counter for?

You can safely leave cooked chicken out on the counter for no more than 2 hours. Personally, I'm a big fan of trying to store it within an hour, just to be on the safe side.

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Honey Baked Chicken and Potatoes

This Honey Baked Chicken is the perfect one pan chicken and potatoes recipe. It gets rave reviews from everyone who tries it. Give this easy recipe a try today!

Course Dinner, Main Course

Cuisine American

Keyword baked chicken thighs, chicken and potatoes, honey baked chicken

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 630kcal

Author Kim Beaulieu

Ingredients

2 pounds bone-in chicken thighs
½ pound baby potatoes cut in half
3 tablespoons olive oil
1 dash salt omit if watching your sodium
1 dash white pepper
½ teaspoon nutmeg
4 tablespoons honey to glaze
1 bunch fresh parsley for garnish