MVK’s Recipes for Autumn

sabattical
After much thought in the past few months about where my food writing is going and what I would like to do with it in the future, I’ve decided to take a pause from writing for a few months. At first I thought I only had an either/or, just two decisions, either keep writing or stop completely. But on a long walk last week I realized I can make my own rules and stop writing temporarily. Five years are a very long time to keep my creative juices flowing week after week and I’ve started to feel like I’ve been uncreative in both my cooking and writing. I know whenever I start to feel this way about anything, I know I need to take a step back and reassess.  

That said, I’ll miss writing about my favorite season and holiday, but I have collected some of my favorite autumn recipes to get you through the next few months, plus tips for Thanksgiving Day! And on Sunday, I will be toasting my favorite city in the world with a Perfect Manhattan.

May your autumn be happy, peaceful, and full of the bounty of this glorious season!

Love,
Chris

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Soups and Stews
Check out the farmer’s market and pick up some vegetables for my Late Summer Vegetable Soup.
Whenever I need some comfort, I make a pot of my Hungarian Mushroom Soup.
A delicious vegan meal, Autumn Red Curry Stew.

Main Dishes
This is one of my favorite chicken recipes, Chicken Stew with Old South Buttermilk Biscuits.
And another favorite chicken recipe, Braised Chicken with White Beans and Olives.
This recipe for macaroni and cheese is healthy and one pan!

Side Dishes
Although I love summer cooking, I admit I’m excited about root vegetables. Here are some of my favorite roasted roots recipes.
Fall means apples. Make some homemade applesauce!
I make this recipe for Roasted Delicata Squash all winter long!
Instead of the usual lettuce for salads, try my recipe for Autumn Kale Salad instead.

Sweets
My mom’s recipe for pumpkin bread.
Make these popular miniature Halloween cookies!
My go-to gingerbread recipe, courtesy of Lynne Rossetto Kasper of NPR’s “The Splendid Table.”

Since I’ve cooked Thanksgiving dinner for years, I’ve collected several tips each year to make the day a bit easier. And here are two recipes for the best rolls in the world that I’ve made for the holiday!
Astor House Rolls
Flaky Dinner Rolls

Just in Time for the Holiday Weekend: Spiedies!

field

You know it’s late August when goldenrod blankets the front meadow!

 

What pray tell are spiedies you ask? (Pronounced “speedies.”) They are the best marinated meat you are ever going to make!

I have lived my entire life eating spiedies at least one each summer and usually more. Originating with Italian immigrants, it is a flavorful marinade made for chicken, pork, and (the traditional) lamb kabobs that you place on skewers, grill, and then wrap squishy Italian bread around them. They are a popular sandwich in Binghamton, New York, and its surrounding areas, where my family is from, and originated with the Italian immigrants in the areas. A trip always means someone is going to go out and get some spiedies to eat—and sometimes more than once!

You can buy spiedie sauce on the market (Salamida’s is the best) which works in a pinch, but there is something when there is fresh garlic and mint from the garden that makes me want to whip up a batch. I based my recipe on one that I found years ago by Patrick Kennedy, the winner of the Spiedie Fest cook off in Endicott, New York (my birthplace) one year. After many attempts, I tweaked it so it is the way I like it. Marinade the meat for up to three days, so if you’re going away this weekend, make a batch before you go so you can have your own spiedie fest on Labor Day!

spiedies

I couldn’t decide, so I recently made chicken and pork spiedies!

Spiedie Sauce
While it’s sacrilegious, I love to serve it on top of greens for a flavorful salad!

¾ cup oil (safflower, canola, or another neutral flavored oil)
1 ¼ cups cider vinegar
½ Tablespoon dried thyme
½ Tablespoon dried oregano
1 Tablespoon garlic powder
2 Tablespoons (or more) fresh, chopped mint
The juice from one whole lemon
¼ cup finely chopped fresh garlic

Mix all the ingredients in bowl and add to a heavy plastic bag. Add your chopped meat and marinade for up to three days (I find two days is perfect.). Grill until done and wrap a piece of Italian bread around it and enjoy!

proteinMVK’s Like of the Week: Meatless High Protein Foods
While I love meat (as evidenced above), I do eat vegetarian most of the week. And with that, I’m always looking to vegetarian sources to get my protein. While the list is not vegan, it does give you ten great non-meat ideas for breakfast, lunch, and dinner! You can check out the list here.

Summertime Holiday Dishes Plus MVK’s Food News of the Week

Note, apologies for the advance unedited piece you may have received on Monday; I’ve been having some troubles with my host and it sent instead of saved!  

I wish every morning this could be my view at breakfast.

I wish this could be my view at breakfast every morning! My view from the top of Mount Abraham.

“In the summertime when the weather is hot
You can stretch right up and touch the sky.”

“In the Summertime,” by Jerry Mungo

The first two lines of this old chestnut have been an earworm for the past two weeks or so. Long sunny days with the light going well past nine, and starting around 4:30 a.m., have me out and about well before my usual early rising time and sometimes well past my bedtime. No matter, this time is fleeting and I know in just a few short weeks I’ll start to notice the time change and that it’s no longer a bright light that wakens me.

That said, it’s almost Fourth of July weekend, which for some marks the start of summer. This is one of those golden years where the holiday is bumped with a weekend, so we don’t have the odd middle-of-the-week day off. I always find this time of year as one with family and friend gatherings, summer guests, picnics, and lots of opportunity to feed a crowd. So this week I’m recycling a favorite idea and bringing you some past suggestions for summer eating and hosting!

index

Miscellaneous and Appetizers

Jordan Marsh’s Blueberry Muffins
If you have some fresh blueberries, these are delicious and easy.

Meditteranean Kebobs
My go-to dish for potlucks.

Black Bean Hummus with Queso Fresco
I took this once to a dinner party and I ended up eating most of it! It’s SO good!

Kale Chips
Healthier than potato chips!

Soups and Main Dishes

Julia Child’s Vichyssoise
I’m not one for summer soups, but I do love this one.

Summer Minestrone Soup
A great soup with summertime vegetables.

Zucchini and Red Pepper Frittata
Eggs are a real lifesaver for dinner on summer evenings.

Marinated Grilled Chicken Legs
These are great hot off the grill or cold.

Marinated London Broil
Mmm…

Salads

Israeli Couscous “Tabbouleh”
A fun spin on an old favorite.

MVK’s Nicoise Salad
My take on this classic French summer meal.

Szechuan Cucumbers
No guilt if you eat the whole bowl!

Red White and Blue Salad
A fun salad for the holiday!

Asian Green Bean Salad 
A great vegetarian dish with an Asian twist.

Cavatappi Salad with Tuna and Olives
A delicious heart-healthy pasta salad.

Desserts

Strawberry Shortcake
It’s not summer without having this for dinner one night.

Old Fashioned Blueberry-Maple Pie
A Vermont spin on an old fashioned favorite.

pepsiMVK’s Food News of the Week: This is How Much Celebrities are Paid to Endorse Unhealthy Foods
I recently read this article about how much celebrities are paid to endorse certain foods, mainly soda and fast food. I was surprised and also saddened. If you can believe it (I can’t), Beyoncé was paid $50 million (yes, you read correctly) to promote Pepsi products! You can read the article by clicking here.

Springy Chicken Soup Plus MVK’s *Like* of the Week

I’m baacckk!! I know some of you missed your weekly Wednesday recipe as some friends had mentioned they hadn’t received something from me in a while. I hope that translates to most of my readers! After writing 272 blog articles for five (five!) years, I really felt a need for a break. It’s nice to just cook without the thought of having to write about it! And meals at home, when I’ve been home, have been simple, nothing fancy, along with a few duds. But now that we’ve turned the corner into spring, I’m feeling like getting back into the kitchen and cooking and writing about it!

But even though the calendar says it’s May and springtime, doesn’t mean the weather is cooperating! After a warmer than normal winter, I’m finding the spring colder than normal. Even when it’s sunny outside, there is still a nip in the air and wind. I spent a few days the first week of the month in New York City and regretted the fact I didn’t have my winter coat with me! Even today as I write this, they have snow predicted in the forecast! #Truth! So the days of soup and other cold weather comfort foods aren’t over yet, but this recipe has a springy twist to it!

I love having romaine lettuce in a soup and I don’t use it enough; it adds a certain lightness and freshness to a soup that you don’t get from spinach or kale. Any chicken soup is comfort in a bowl for me and this was really delicious and using chicken thighs adds much more flavor than white meat. Instead of using fresh thyme, I added about a half teaspoon of dried. This came together quickly on a weeknight and certainly warmed my insides from the cold, damp weather outside. With springtime ingredients like the leeks and peas, it gave me a reminder and faith that yes, warmer weather will be coming. When? I’m just not sure!

springy chickenSpringy Chicken Soup

This recipe first appeared in the May issue of Cooking Light magazine.

1 1/2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs, cut into small pieces
1 cup thinly sliced leek
1 cup thinly diagonally sliced carrot
4 cups unsalted chicken stock (such as Swanson)
3 large thyme sprigs
1 cup frozen green peas, thawed
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
3 cups torn romaine lettuce
1/3 cup fresh flat-leaf parsley leaves
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Preparation
1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.

2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt; cook 3 minutes. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.

MVK’s *Like* of the Week: Meet the Orb Weaver Cheesemakers!
Orb%20Weaver%20DSC02437%20cowI consider myself lucky beyond belief that I live in a part of Vermont where cheese (and the cows!) and their makers are close by. Orb Weaver Cheese can be found in my tiny town and their cheese is delectable. And for 30 years, the farm has been run by just two women!

This is a great story on Marian and Marjorie’s beginnings and the process of making their cheese. You can read the story here.

 

Slow Cooker Chicken Tikka Masala Plus MVK’s *Like* of the Week

If you look carefully at the tippy top of the tree, you'll see all the red-winged blackbirds!

If you look carefully at the tippy top of the branches, you’ll see all the red-winged blackbirds!

It’s early March, there is mud not snow on the ground and the days are getting longer, so there is still enough light to catch a quick walk after work. The other evening, I had to stop my podcast to see if I was hearing correctly; the cheep of the red-winged blackbirds, a definitive sign of spring! Both blackbirds and robins are back in Vermont and I can’t remember a year they were back so early. I am cautiously optimistic that spring has finally sprung here, but that doesn’t mean I have put away my slow cooker just yet!

The one thing I wanted for myself under the Christmas tree last year was a slow cooker, or what we called a crockpot when I was growing up. While I had a smaller one, all the recipes I found called for the larger pot; I had visions of a winter of already-prepared dinners that I just had to warm and serve with some vegetables. I can definitely confirm its convenience; it is so nice to have a healthy meal I can pull out of the freezer in the morning and just heat after work. There’s nothing like it—aside from going out to eat! The only downfall I’ve found so far is the timing is off on a lot of recipes, so I tend to cut the time and watch it carefully. Maybe because it’s new it is also extra hot, and while I know you’re not supposed to open it to stir, I do to make sure nothing is getting scorched.

The Eater of the House and myself love Indian food, and Chicken Tikka Masala is a favorite, so I selected this recipe to make at home to see how it compared. Braised chicken with warm spices and a hint of coconut served over rice, it was a divine dinner. I was sorry I hadn’t thought ahead to make coconut rice, that would have been a perfect complement to the meal. (Brown rice cooked in a little bit of coconut milk, with shredded unsweetened coconut and minced ginger added.) The color wasn’t the vibrant red that you’d order in a restaurant, I’m honestly not sure what gives it that tinge, but it was still delicious.

Don’t be intimidated by the ingredient list, mostly it’s just measuring and adding. The recipe says it serves four, but I found it would served more even though it was just the two of us. The chicken was so tender it came off the bones, so I just stirred it in the sauce. I also didn’t add the extra Greek yogurt; I didn’t have any in the house and found it delicious just the same. And like my hope, I still have some in the freezer for a night I don’t want to cook!

tikka
Slow Cooker Chicken Tikka Masala

This recipe first appeared in the January/February 2016 issue of Cooking Light magazine.

Serves 4
(serving size: 1/2 cup rice, 1 chicken thigh, 1 1/4 cups sauce mixture, and 1 tablespoon yogurt)

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
6 garlic cloves, minced
2 tablespoons tomato paste
2 (14.5-ounce) cans unsalted diced tomatoes
1/3 cup water
3 tablespoons all-purpose flour
1 tablespoon garam masala
1 1/2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, bone-in chicken thighs
Cooking spray
1 cup light coconut milk
3 tablespoons chopped fresh cilantro
2 cups cooked brown basmati rice
1/4 cup plain Greek yogurt

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

2. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

evooMVK’s *Like* of the Week: High in the Italian Hills…
I consider myself more than lucky that my friend and journalist, Kieran Mulvaney, brought back a can of freshly milled olive oil for me from the hills of Italy a few weeks ago. I use olive oil daily, but have never had oil that was just pressed, so this was all in the name of cooking experimentation! It is peppery, strong, incredibly flavorful, and delicious. It tastes nothing like any olive oil I’ve ever had, even the most expensive kinds. And because it’s so fresh I know I have to eat it fairly quickly, I don’t want to! I want to savor the delicious flavor for months to come.

Kieran wrote about this special farm in Paciano where the olive oil came from in the Washington Post in 2014. You can read his article by clicking here.

 

 

From the Archives: Comforting Winter Fare Plus MVK’s *Like* of the Week

Christmas Eve's sunset in Vermont's capital city.

Christmas Eve’s sunset in Vermont’s capital city.

Happy 2016! I hope your year has started on the right foot! Winter has begun in earnest here in Vermont; with a Christmas Eve high of nearly 70 degrees (yes, you read that correctly!), we now have a little bit of snow on the ground and it’s finally beginning to look like January. While disliking winter weather, I have to admit I have a special fondness for this time of year; the holidays are over, the light is slowly coming back, and when it’s snowing I don’t feel guilty about staying home for the day to cook and read. It’s time to roast root veggies in the oven, make a pot of farro to add to salads, and re-read Sense and Sensibility.

Since I am going into the fifth(!) year of My Vermont Kitchen, I decided to take a trip through the archives to find some warm and comforting recipes to start the year off a healthy foot. Such is the time for warm soups and stews, roasts, casseroles, and all of these recipes are some of my favorites that I make throughout the cold months; they’re healthy, delicious, and perfect to make when the weather outside is frightful. And most of these are either vegetarian and/or can be made vegetarian!

Turnip, Leek, and Wild Rice Soup
The underused turnip shines in this cream-based soup with leeks and wild rice.

Lentil Mushroom Soup with Barley
I find lentils and mushrooms cooked together with a little bit of barley to be very cozy. If you want to go the gluten-free route, omit the barley and pump up the lentils.

Hot Peppered Pinto Soup with Garlic
If you feel a cold coming on, make this soup STAT! Spicy with lots of garlic, it will keep those germs at bay!

Chicken Stew with Old South Buttermilk Biscuits
Warm chicken stew topped with homemade biscuits isn’t as hard to make as you think!

Braised White Beans with Garlic and Rosemary
A misread on a recipe turned into a happy mistake that I’ve made again and again!

Farro with Brussels Sprouts and Beans
With the addition of a little bit of bacon and shallots, this dish is easy to make with lots of flavor to warm you on a chilly night.

Sweet-Spicy Chicken and Vegetable Stir-Fry
With an early morning prep, this dinner can come together quickly after a long day.

Spicy and Creamy Pasta
Pasta, sausage, veggies, and a little bit of cream, you’ll think you died and went to heaven!

Roast Chicken
Roasted chicken is my go-to comfort dinner and one bird can make several dinners plus soup!

Barley, Corn, and Provolone Bake
A combination of easy to find ingredients makes for a delicious and nutritious casserole.

(Photo Faith Durand)

(Photo © Faith Durand)

MVK’s *Like* of the Week: 13 Things for Your Grocery List This Month
Along my reasons for liking this time of year (see above), I also love reading articles that highlight how to start the year off right. Here is a great list of things to add to your grocery cart this month. Grapefruits, Cuties, and coconut milk–yes!

You can read the entire list by clicking here.

Braised Chicken with White Beans and Olives Plus MVK’s *Like* of the Week

Yup. That's snow. In October!

Yup. That’s snow. In October!

After what may have been one of the warmest Septembers on record, it’s finally getting cold here in Vermont! (And as I write this, it’s snowing rather hard outside!) Which means all I can think about is making soups, stews, bread, anything that will warm the kitchen and my soul.

With this in mind, I started creating a recipe for dinner in my head during the week: a braised chicken dish with tomatoes, white beans, lots of garlic, a touch of cinnamon, and tangy Kalamata olives; also something that could be slow cooked so I wasn’t hovering over the stove for the entire evening, too. I set to work one night as we were watching the movie “Love and Mercy,” which is fantastic movie if you haven’t seen it!

When The Eater of the House asked what was for dinner earlier in the day, I didn’t have the recipe completely sorted out so I described this dish as “sort of a chicken cacciatore.” “With pasta?!” he asked excitedly. “Um, no.” He frowned. I think serving pasta when you already have beans in a dish is odd because that gives you two carbohydrates. But of course, you can serve this with pasta, rice, or just on its own like I did.

I think Chicken thighs are the most forgiving piece of meat out there; you can cook as long as you like and it almost never dries out. Braised with the tomatoes and beans, I was able to go back and watch the movie while dinner simmered on the stove.

This dish turned out just like I had hoped it would; warm and spicy beans with lots of garlic, tender chicken, and briny olives. Plus it’s all cooked in one pan! If you find you have leftover beans but no chicken, just add a little cheese and warm for lunch the next day. It will be delicious!

chicen and white beans
Braised Chicken with White Beans and Olives

4 skinless chicken thighs
5 large cloves of garlic, minced
¾ cup red onion, diced (or half of a large onion)
1 Tablespoon extra virgin olive oil
28 oz. canned diced tomatoes
½ teaspoon ground cinnamon
1 ½ cup small white beans (I used navy)
¼ cup Kalamata olives, halved
Chopped parsley (optional)

1. In a large skillet, warm the olive oil, When it gets shimmery, add the chicken and cook until is golden brown, about 3-4 minutes each side. (Note: The chicken won’t be fully cooked.) Place on a plate to rest.

2. There should be some olive oil and fat left over from the chicken in the skillet, but if there isn’t, add a little bit more oil. Add the onions and garlic, cook at medium heat until they are translucent. Stir in the beans, tomatoes, and cinnamon. Add the rested chicken and bring to a boil. Reduce heat, add the olives, and let everything simmer for about 30-40 minutes, or until the chicken is done. Top with chopped parsley, if you have some on hand.

MVK’s *Like* of the Week: Oprah Now Part Owner of Weight Watchers!
Imagine my surprise the other morning as I’m on www.weightwatchers.com and see a photo of Oprah. I just happened to go to the website when the company made their biggest announcement in years: Oprah has joined forces with the company, purchasing a 10 percent stake and serving as a Board member! The company has been faltering financially in the last year and they’ve decided to bring in the big guns.

As a WW graduate, I think this is phenomenal news; just like she did for books, my hope is having the Oprah name will encourage people to join and get healthy. The company said while it will continue to focus on weight loss, its mission also will focus on an all-around healthy and happy life.

You can read more about the deal here.

Roasted BBQ Drumsticks and Cowboy Beans Plus MVK’s *Like* of the Week

The leaves are finally beginning to turn!

The leaves are finally beginning to turn!

Before turning my cooking attention to warm stews, squashes, and gingerbready sorts of treats for fall, being it is the end of September, I thought I would bring you one last blast of summer this morning! Although, since this recipe is roasted in the oven, you could bring summer to the dinner table any time of the year!

Don’t be put off by the list of ingredients; it’s just some measuring, placing in a bowl, and giving a stir. The cowboy beans were so delicious and flavorful, just the right balance of sweet, spicy, and a little tangy. They’ll definitely make my meal rotation when I’m looking for something different to accompany chicken or pork or just on their own as a vegetarian meal with a salad. I used smoked paprika to give it a little extra kick of heat.

This is another one of those quick dinners you can easily make on a weeknight. If you have time in the morning, you can prep the onion and red pepper, and mix the ketchup mixture for the beans, so it’s all set to go when you’re ready to cook. I served this with the last of the summer’s corn on the cob and it was delicious. It was even better for lunch the next day!


cowboy chicken
Roasted BBQ Drumsticks with Cowboy Beans
This recipe first appeared in the September 2015 issue of Cooking Light magazine.

Yield: Serves 4 (serving size: 2 drumsticks and about 1/2 cup bean mixture)

8 skinless chicken drumsticks (about 2 pounds)
Cooking spray
2 tablespoons unsalted tomato paste
1 tablespoon lower-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup unsalted ketchup
1 tablespoon brown sugar
2 tablespoons water
1 tablespoon molasses
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 (15-ounce) can unsalted pinto beans, rinsed and drained

1. Preheat oven to 450°.

2. Place drumsticks on a foil-lined baking sheet coated with cooking spray; bake at 450° for 20 minutes. Combine tomato paste, soy sauce, sugar, and 1/4 teaspoon black pepper in a bowl. Brush half of soy sauce mixture over chicken; bake at 450° for 10 minutes. Turn, brush with remaining soy sauce mixture, and bake at 450° for 5 minutes or until chicken is done.

3. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; sauté 6 minutes. Stir in remaining 1/4 teaspoon black pepper, ketchup, and next 6 ingredients (through paprika); bring to a boil. Cook 1 minute, stirring frequently. Add beans; cook 1 minute, stirring occasionally. Serve with drumsticks.

(Image: POPSUGAR Photography)

MVK’s *Like* of the Week: Want to Lose Weight? Keep These 10 Foods in Your Fridge
Even if you don’t need to lose weight or just want to eat more healthfully, I always find it a good reminder to read articles such as this one from Pop Sugar for a reality check. And it’s a good reminder when you’re writing your grocery list! Check it out!

Spice Grilled Chicken Thighs with Creamy Chili-Herb Sauce Plus MVK’s *Like* of the Week

It’s summertime and the living is easy. Which means the cooking is easy, too! This dish, with tender chicken and a fiery sauce, is perfect for one of those cooler summer evenings. While I made this on a weekend when I had more time, it’s easy enough to make on a weeknight, too!

The flat-leaved parsley at the store was looking really sad, so I opted for curly parsley, but I wouldn’t advise that; I find curly more flavorful, sometimes a little bitter, so while the sauce was good, I think the sweeter flat-leaf is the definite choice. I don’t have a grill pan, so I pan-fried the chicken in a skillet and finished cooking in the oven. Although my original plan was to use the real grill, which would give great flavor! Also, if it’s a hot night, you can cook the chicken outdoors so the kitchen won’t get hot!

I love spicy foods, as you know, so if you wanted just a little heat, maybe a quarter of a jalapeno or a dash of crushed red pepper would do the trick. I served this with some sautéed fresh Swiss chard and garlic and a cucumber salad with dill. But a simple green salad or maybe a tomato salad with some basil and mozzarella would also be great. Something to celebrate summer and bountiful vegetables that are coming into your home kitchen!

spicychix
Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce

This recipe first appeared in the August 2015 issue of Cooking Light magazine.

3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
1 tablespoon minced garlic, divided
2 teaspoons smoked paprika
1 1/2 teaspoons sugar, divided
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 bone-in chicken thighs, skinned (about 2 pounds)
Cooking spray
2 cups fresh flat-leaf parsley leaves
2 tablespoons half-and-half
1 tablespoon minced seeded jalapeño pepper

1. Combine 1 tablespoon olive oil, 1 tablespoon lime juice, 2 teaspoons minced garlic, smoked paprika, 1 teaspoon sugar, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add chicken to bag; seal bag. Let stand 15 minutes, turning occasionally.

2. Preheat grill to medium.

3. Coat grill rack with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to grill rack; grill 8 minutes on each side or until done.

4. Place remaining 2 table­spoons oil, remaining 1 tablespoon juice, remaining 1 teaspoon garlic, remaining 1/2 teaspoon sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, parsley, half-and-half, and jalapeño in the bowl of a mini food processor; process until finely chopped. Serve sauce with chicken thighs.

eat-clean-2MVK’s *Like* of the Week: Clean Eating!

For two weeks in June, the Eater of the House and myself went through a detox with two other friends. In a nutshell, I was a gluten-free vegan for 14 days. Plus, no sugar, alcohol, or caffeine. The first few days were difficult, but by week two I had hit my stride; I no longer had to think about what I could eat, plus I had a lot more energy. When that first Monday morning rolled around, I was so excited for a cup of decaf coffee and eggs, but I’ll admit the meal fell on a low note. I was expecting a taste thrill, but it was just ok. I didn’t even have a glass of wine with dinner that night!

Cooking Light has jumped on the “clean eating” bandwagon, with a guide for clean eating plus tips, recipes, and ideas for a month of clean eating. While I like to look at eating as everything in moderation, I do plan to do this detox on a regular basis, as well as incorporating some of these changes in my daily life. No one has been hurt by eating even more fruits and vegetables!

Miso Chicken

Along with all the activities of my friends around the world, my Facebook feed is filled with recipes and cooking tips from a variety of magazines and newspapers. One evening, I saw a photo for Miso Chicken and even though dinners were planned for the week, I thought I want that now! A velvety, dark miso sauce glazed over chicken breasts, this recipe is super easy and makes you feel like you are cooking so­­mething much more elaborate for a weeknight supper.

The marinade comes together quickly, so you can either make it in advance or whip it up when you get in the door. I had some really large chicken breasts so to save time, I cut them in half so they would cook quicker and more evenly. I wanted a warm dinner all around so I served this with coconut rice (brown rice cooked with a little bit of coconut milk with some added coconut flakes and cilantro stirred in at the end), although you could make a cucumber salad or even a rice noodle salad to complement all the flavors.

For those looking for a gluten-free version, use tamari instead of soy sauce.

miso chixMiso Chicken
This recipe first appeared in the January 2012 issue of Cooking Light magazine.

If you can’t find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.

1/4 cup rice vinegar
3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)

1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

2. Preheat oven to 400°.

3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.

MVK’s Endorsement of the Week: From Detox To Elimination Diets, Skipping Sugar May Be The Best Bet
With the start of the new year, it seemed like everywhere I turned, I heard about someone I know doing some sort of elimination diet. I am always fascinated with these and have to admit the idea of totally cleansing my body of all toxins is appealing. Unrealistic for me, but appealing all the same.

One thing I have been watching lately is how much added sugar I eat in addition to sugar in fruits and other carbohydrates. I thought you might find this article interesting too. You can read or listen to the story here