Kitchen Divas

The delicious experiences and tasty recipes that three sisters thousands of miles apart have cooked together and separately over their adult years

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[kitchendivas]

Healthy Breakfast Oatmeal Muffins

With the start of the new year, my sisters and I decided to make a life style change. We decided to cut out refined carbs, processed foods and sugar. And made a conscious effort to load up on fruits, veggies and lean protein. Both my sisters are still going strong. I totally caved within the first week. Structured diets just don't work for me. I get bored very easily. For breakfast it was oatmeal one day and a veggie omelette the next. So when I came across this no flour, no sugar & no oil oatmeal muffin recipe, I had to give it a try. Flourless, sugar free, no oil muffins are quite suspicious. My husband refused to try them initially, but ended up eating 3 of them in one sitting. They are that good! These addicting guilt free muffins are a must try.

Recipe courtesy of BrenDid blog

Ingredients:

2 ½ cups old-fashioned oats - 1.5 cups ground & 1 cup whole

2 Tbsp old-fashioned oats for muffin tops

2-3 large overripe bananas

2 large eggs 

1/3 cup honey

3/4 cup milk

2 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Directions:

Preheat oven to 325 degrees.

Spread oats on a cookie sheet and toast in the oven for 5 minutes or until golden.

Once oats are cooled, divide into portions - 1.5 cups, 1 cup and 2 tbsp.

Place 1.5 cups of oats in food processor and pulse until oats resemble flour.

Mash bananas in a latge bowl until texture is consistent.

Set oven temperature to 350 degrees.

Add eggs, milk, honey and vanilla to mashed bananas. Mix until ingredients are well incorporated.

Set aside 2 tbsp of oats for muffin tops (no pun intended)

Add remaining dry ingredients to wet ingredients and mix.

Optional: add diced fruit of your choice to batter and mix. I chose to add diced fresh strawberries.

Line muffin tins.

Use an ice cream scooper to scoop batter into lined muffin tins to about 3/4 of the way full.

Dust muffins with reserved 2 tbsp of oats and press lightly into batter.

Bake muffins for 20-23 minutes. Enjoy!

[kitchendivas]

Overnight Oats in a Jar

We all know how hectic mornings can be but don’t let that be the reason why you skip the most important meal of the day. Overnight oats in a jar is easy, convenient and delicious. Combine all ingredients in a jar, shake, refrigerate and enjoy the next morning.  

 Ingredients:

1/3 cup plain Greek yogurt

2/3 cup milk 

½ cup old fashioned oats

1 tbsp chia seeds

1 tsp vanilla

Honey to taste

Chopped fruit of choice (I used strawberries)

Chopped almonds (garnish)

 Directions:

Combine yogurt, milk, oats, chia seeds, vanilla and honey in a bowl. Whisk until combined.

Pour ingredients into a jar. Add chopped fruit.

Screw lid onto jar. Gently shake. Refrigerate overnight.  

Top with chopped almonds. Enjoy!

[kitchendivas]

Pad Thai

I have always been a little hesitant when making recipes of Chinese, Vietnamese, or Thai food. However, this recipe I stumbled across was amazing and very flavorful. The boost of flavor came from the homemade peanut sauce which I will definitely be using again. 

Ingredients

2 cups pad Thai rice noodles, soaked in water for several hours and drained

1/2 cup vegetable or chicken broth

2 T vegetable oil

1 T brown sugar

1 T soy sauce

1 T white vinegar

1 1/2 tsp peanut butter

1 tsp onion powder

1 tsp hot chile paste

1 tsp garlic powder

1 tsp sesame oil

1/2 tsp crushed red pepper flakes

1/2 tsp ground coriander

1/2 tsp ground ginger

1/2 cup chopped brocoli

1/2 cup chopped carrots

1/2 cup snow peas

1/2 cup sliced mushrooms

1/2 cup sliced zucchini

1 T chopped cilantro

1 pinch paprika

Salt and pepper to taste

1. Whisk together vegetable broth, vegetable oil, brown sugar, soy sauce, vinegar, peanut butter, onion powder, crushed red pepper flakes, sesame oil, garlic powder, coriander, ginger, and salt and pepper in a saucepan. 

2. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the rest of the ingredients. 

3. Heat vegetable oil in large wok. Cook and stir all vegetables in the wok until tender, 10-12 minutes.

4. Remove the wok from heat and pour the sauce over vegetables and rice noodles.

5. Garnish with chopped cilantro and paprika.

[kitchendivas]

Chicken and Bacon Pasta with Tomatoes and Spinach in Creamy Garlic Sauce

Recipe adapted from Julia’s Album

With a name like ‘Chicken and BACON Pasta with Tomatoes and Spinach in a Creamy Garlic Sauce’ what’s not to love? I’ll just let the picture speak for itself on this one.

Ingredients:

2 tbs olive oil 

1 lb boneless skinless chicken breast, cubed

1 tsp paprika

1 tsp Italian seasoning (thyme, oregano, basil - combined)

1 – 15 oz can diced tomatoes

1 cup cooked spinach

5 garlic cloves, minced

Pinch of crushed red pepper flakes

6 bacon strips, cooked, drained of fat and roughly chopped

1 and 1/3 cups half and half

1 and 1/3 cups Parmesan cheese, shredded

10 oz penne pasta

Parmesan cheese (garnish)

Salt and pepper, to taste

 Directions:

Heat olive oil on high heat in a large skillet. Add cubed chicken and season with paprika and Italian seasoning; flip chicken. Cook until chicken is cooked through. Remove chicken from heat.

Add spinach, minced garlic cloves, crushed red pepper flakes, canned tomatoes and half the bacon; stir.

Add half and half and bring to a boil. Lower heat and let simmer. Add grated cheese and stir; remove from heat. Season with salt and pepper to taste.

Add salt and olive oil to a large pot of water; bring water to a boil. Add pasta and cook. Drain pasta.

Add pasta, chicken and remaining bacon to the skillet with the sauce. Toss to coat. Add salt and pepper to taste. Garnish with Parmesan cheese.

[kitchendivas]

Stuffed Zucchini Boats

My family and I have been trying some healthier recipes lately. I love zucchini but don’t always know how to cook them. This recipe was innovative, flavorful, and healthy. And the best part was that it tasted good without the guilt that usually accompanies calorie packed food.

Ingredients

3 zucchinis, cut in half lengthwise

1 chicken breast, cooked and diced

1/2 can tomato sauce

1/4 cup mozzarella cheese

salt and pepper to tast

2 cloves garlic, mashed

1 bell pepper, diced

1 tsp oregano

1 tsp chili powder

1 onion, diced

1/2 cup chicken broth

Cilantro

Oil

Directions

Preheat oven to 375

1. Scoop out pulp in zucchini

2. Saute diced onion and mashed garlic

3. Add bell pepper and saute all together until the onions turn a golden brown

4. Add zucchini pulp, cooked diced chicken, spices, broth and half of the tomato sauce

5. As the ingredients are cooking together, spread the other half of the tomato sauce on the bottom of a casserole dish

6. Arrange the zucchini on the sauce

7. Fill the zucchini with the chicken sauce mixture

8. Top with cheese and cilantro

9. Bake at 375 for 35-40 minutes

[kitchendivas]

Baked Cheesy Basil Tomatoes

Recently my parents bought enough tomatoes to feed a small village and didn’t know what to do with them, so they dropped some off. Frankly, I didn’t know what to do with them either. When in doubt, fry it or sprinkle with tons of cheese. So I chose the healthier option and was pleasantly surprised. It tasted like pizza without the crust and makes for a quick and easy appetizer.    

Ingredients:

4 tomatoes, halved vertically

shredded cheese

1 tsp chopped fresh basil

Salt and pepper, to taste

Extra virgin olive oil

 Directions:

Preheat oven to 350 degrees.

Scoop excess pulp out from tomato halves.

Line baking sheet with foil. Place tomato halves on baking sheet (cut-side up).

Sprinkle tomatoes with cheese, chopped basil, salt and pepper. Finish off with a drizzle of olive oil.

Bake for approximately 10 minutes.

[kitchendivas]

Chicken Parm Soup

Adapted from delish.com

If you’re a fan of pasta, this comforting bowl of cheesy goodness is for you!  

Ingredients:

2 tbsp extra virgin olive oil

1 large onion, finely chopped

3 large cloves garlic, minced

3 tbsp tomato paste

1 tsp crushed red pepper flakes

1 – 15 oz can diced tomatoes

4 cup chicken broth

1 pound boneless skinless chicken breasts, cubed

8 oz penne

1 ½ cup shredded cheese

Salt, black pepper and garlic powder to taste

Parsley, chopped (for garnish)

Parmesan cheese (for garnish)

Directions:

In a large pot heat olive oil over medium heat. Add onions and cook until golden. Add garlic and cook until fragrant.

Add crushed red pepper flakes and tomato paste, stir.

Add chicken broth, canned diced tomatoes and garlic powder; bring to a boil then lower temperature and simmer. Add cubed chicken and cook for about 12 minutes, until cooked through.

Add pasta and cook.

Remove from heat. Add cheese and mix right before serving; season with salt and pepper. Garnish with chopped parsley and parmesan cheese.

[kitchendivas]

Curried Zucchini Soup

Recipe source: Emeril Lagasse

One thing I truly missed while living overseas was going to the Farmers Market. So since I’ve been back my mom and I have turned going to the Farmers Market into a weekly tradition. Every trip consists of getting a refreshing green smoothie, kettle corn and tons of fresh fruits and veggies. The kids absolutely love being outdoors and fill up on delicious free samples. One week I went a little overboard and bought more zucchini than I needed. I used them in several of my go to recipes but still had a lot left over. I was getting a little bored making the same zucchini recipes over and over again so I went online in search of some inspiration and came across this recipe. The flavors of this soup are very BOLD and will have you going back for more. Top it with some freshly chopped cilantro and a side of oven crisp pita chips.

Ingredients:

1 tbsp vegetable oil

1 cup finely chopped yellow onion

2 cloves garlic, peeled and finely chopped

2 tsps curry powder

½ tsp salt

Dash of cayenne pepper

Dash of black pepper

2 pounds zucchini, roughly chopped

3 ½ cups vegetable stock

½ cup heavy cream

 Directions:

Heat oil in saucepan over medium heat.

Add chopped onions and garlic; cook for about 3 minutes or until soft.

Add curry powder, salt, cayenne pepper and black pepper; stir until fragrant (about 30 seconds).

Stir in chopped zucchini and cook for about 6 minutes until zucchini is tender; stir occasionally.

Pour chicken broth into saucepan and simmer for 20 minutes.

Remove soup from heat and let cool. Puree using an immersion blender or a regular blender.

Return to saucepan; add heavy cream to pot and mix. Let simmer for about 5 minutes. Adjust seasoning if necessary.

[kitchendivas]

Mexican Fiesta Salad

Looking for a fun, colorful, and filling salad? Then look no further. I was looking for new ideas on salads that were a complete meal and when I tried it out I knew it was a keeper. It won’t disappoint. 

Ingredients

1 head of lettuce, chopped

3 tomatoes, chopped

1/2 red onion, sliced

2 chicken breast, cooked, seasoned, and chopped

1/2 bunch cilantro, chopped

1 corn cob, with kernels cut off

1/2 cup feta cheese

1 avocado, pitted peeled, and chopped

tortilla strips

1. Chop up the tomatoes, cilantro, and lettuce and mix together. Add the corn, chicken, and onion. 

2. Top with feta cheese, avocado, and tortilla strips right before serving. 

3. Serve with your favorite dressing (goes well with a vinaigrette)

[kitchendivas]

Quinoa with Dried Cherries and Pistachios

I’ve heard a lot about quinoa this past year, and to be honest, I wasn’t all that eager to try it. It just didn't appeal to me. After reading about its numerous health benefits I was on a mission to find a recipe that was worth trying. Then I stumbled across this recipe and it was absolutely delicious.   

Ingredients:

1 ¾ cups uncooked quinoa

2 tbsp plus 2 tsp extra virgin olive oil

3 tbsp finely chopped red onions

2 cups water

1/3 cup cranberry juice

½ tsp salt

3 tbsp fresh lemon juice

¼ tsp ground black pepper

½ cup dried sweet cherries, roughly chopped

½ cup roasted pistachios, roughly chopped

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

Directions:

Rinse quinoa; drain.

Heat 2 teaspoons olive oil in saucepan over medium heat. Add onions and cook until tender for about 2 minutes.

Add water, cranberry juice and salt to pot and bring to boil.

Add quinoa; cover and reduce heat. Simmer for 15 minutes or until liquid has evaporated and quinoa is tender.

Remove from heat and set aside.

Combine remaining olive oil, lemon juice and black pepper in large bowl; whisk until well incorporated.

Add quinoa, pistachio and cherries; toss.

[kitchendivas]

Oven Crisp Chicken Wings

I was a bit reluctant to give these baked chicken wings a try as opposed to frying them. I was mainly concerned that they wouldn’t achieve that glorious golden crisp that fried food is notorious for, but to my surprise they were perfect. The seasoning combination harmoniously came together to make a healthier version of fried wings.

Ingredients:

1/3 cup flour

1 tbsp paprika

1 tsp garlic salt

1 tsp black pepper

¼ tsp cayenne pepper

3 tbsp butter

10 chicken wings

 Directions:

Preheat oven to 425 degrees.

Thaw wings and pat dry.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a ziplock bag. Shake to mix.

Add wings to baggie; toss to coat.

Line a baking sheet with foil; melt butter onto sheet.

Add wings to cookie sheet and turn to coat.

Bake wings for 15 minutes and flip. Bake for an additional 15 minutes or until golden.

[kitchendivas]

Shish Tawook

This has to be one of the most flavorful chicken recipes I have tried out. Shish tawook is a very popular Middle Eastern skewered grilled chicken dish. The longer you leave the chicken to marinate the more flavorful your chicken will be. Typically shish tawook is threaded on metal skewers along with some veggies. I chose to sauté the chicken with the veggies rather than grill on skewers outdoors given the extreme heat during this time of year.  

Ingredients:

¼ cup lemon juice

¼ cup vegetable oil

¾ plain yogurt

4 cloves garlic, finely chopped

2 tsp tomato paste

1 ½ tsp salt

¼ tsp black pepper

1tsp dried oregano

¼ tsp all spice

¼ tsp ground cinnamon

1/8 tsp ground cardamom

2 lbs boneless skinless chicken breast, cubed

1 green pepper, cut into large chunks

1 onion, cut into large chunks

Parsley for garnish (optional)

 Directions:

Whisk lemon juice, vegetable oil, yogurt, garlic, tomato paste, salt, black pepper, dried oregano, all spice, ground cinnamon and ground cardamom in a medium sized bowl.

Add cubed chicken; toss to coat.

Cover and refrigerate for at least 4 hours.

Cooking method 1:

Preheat grill. Thread chicken and veggies onto skewers. Grill until chicken is cooked (about 5 minutes on each side).

Cooking Method 2:

Warm oil in skillet over medium heat. Saute chicken and veggies until chicken is cooked through.  

Garnish with chopped parsley. 

[kitchendivas]

Anise Tea Biscuits

Just the fragrant smell of these cookies brings back so many childhood memories. When we were kids, we used to love dipping these cookies in some honey and pairing them with a cup of tea. These anise tea biscuits are very similar to biscotti in texture, flavor and baking method. This recipe is quick and easy to follow and is sure to be a crowd pleaser.

Ingredients:

2 cups flour

¾ cup powdered sugar (icing sugar)

1 tsp baking powder

¾ cup vegetable oil

2 eggs

1 tsp vanilla

2 tbsp anise

 Directions

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Toast anise over medium heat until fragrant. (skillet should be cold and dry – no oil)

Combine dry ingredients in a medium bowl and mix.

Combine wet ingredients in separate bowl and mix.

Slowly pour wet ingredients into dry ingredients and mix until well incorporated.

Gently roll out cookie dough onto baking sheet (about ¼”- ½“ thick).

Bake for about 8-10 minutes until slightly golden.

Gently flip. Cut into shape of preference (I cut mine into rectangular shaped cookies).

Bake for an additional 8-10 minutes or until slightly golden.

Let cool. Store in an airtight container.

[kitchendivas]

Unbelievable Grilled Chicken

I love good grilled chicken and this recipe was to die for! The flavors of this chicken are bold and very tasty. Your taste buds will thank you! Grilled chicken never tasted better

Ingredients

1/4 cup cider vinegar

3 T course ground mustard or flavored mustard (I used spicy brown mustard)

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

salt and pepper to taste

4 T olive oil

6 boneless, skinless chicken breast halves

1. Mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. 

2. Place the chicken in the mixture. Cover and marinate overnight.

3. Lightly oil the grill grate. Place chicken on grill and cook 6-8 minutes per side until juices run clear. Enjoy!

[kitchendivas]

Apple Turnovers

These delicate treats bring back so many childhood memories. Apple turnovers were a delightful staple at most of our family celebrations. These flaky, warm, sweet pastries were absolutely delightful and much better than the store bought version.

Ingredients:

1 package puff pastry square sheets, thawed

Filling

2 cups chopped apples

¼ cup water

1/3 cup brown sugar

¼ tsp cinnamon

1 tbsp all purpose flour

1 tbsp granulated sugar

Glaze

½ cup powdered sugar

1 tbsp milk

¼ tsp vanilla extract

Directions:

Preheat oven to 425 degrees.

Combine water and apples in saucepan; bring to boil then lower heat and let simmer.

Stir in brown sugar and cinnamon, mix continuously as the mixture simmers for 5 minutes.

Add granulated sugar and flour; bring to a boil then remove from heat.

Fill each pastry square with 1-2 tablespoons of apple filling.

Fold pastries in half (diagonally) to form triangles; seal.

Place on ungreased baking sheet and bake for 15-20 minutes until golden.

Let cool for 10 minutes then glaze.

[kitchendivas]

Black Pepper Chicken

This quick and healthy recipe packs the right amount of spice and aromatic flavor. Pair it with some noodles or rice for a meal that is sure to please.

  Ingredients:

1 ½ pounds, boneless, skinless chicken breasts, cubed

1 red bell pepper, cut into strips

½ tsp ground black pepper

1 inch fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped

3 tbsp soy sauce

3 tbsp vinegar

1 tbsp honey

2 tbsp olive oil

 Directions:

In a medium bowl, combine 1 ½ tbsp soy sauce, 1 ½ tbsp vinegar and honey; whisk.

Add chicken and mix.

Let marinate in fridge for 30 minutes.

Heat oil in skillet; add garlic and ginger and briefly cook until golden and fragrant.

Add chicken along with marinade and cook for 3 minutes. Add bell peppers, black pepper, remaining soy sauce and vinegar; cook until chicken is cooked through.