Chipotle Chicken

Leftover chicken, simmered in a spicy sauce, is the perfect topper for pasta or rice—it also makes for a yummy Sloppy Joe style meal. Try this over pasta, and garnish with sliced black olives, green onions and a dollop of sour cream.

Chipotle Chicken

Olive oil
½ cup chopped onion
½ cup chopped green bell pepper
Kosher salt
Black pepper
2 cloves minced garlic
1 tablespoon chili powder
2 tablespoons minced chipotle en adobo
6 ounces tomato sauce
¾ cup chicken stock
1 cup cooked chopped chicken

Heat olive oil in medium skillet. Add onion and bell pepper; season with salt and pepper. Sauté for 5 minutes. Add garlic, and sauté for 1 minute. Add chili powder and chipotle and cook for 1 minute longer. Pour in tomato sauce and chicken stock. Add chicken. Cover and reduce heat. Simmer for 45 minutes, stirring occasionally. Adjust seasoning.

Favorite Ranch Dressing/Dip

I'm constantly experimenting with ways to lighten things up a bit without sacrificing flavor. For this recipe, I add low-fat plain yogurt instead of sour cream. It may not seem like a huge difference, considering the fact that I use whole mayo, but every single change, in combination, is important in my food world.

Favorite Ranch Dressing/Dip

Combine:

1 cup mayonnaise
½ cup low-fat plain yogurt*
1 clove minced or pressed garlic
½ cup chopped Italian parsley
2 tablespoons chopped chives
½ teaspoon white vinegar
½ teaspoon Worcestershire sauce
1/4 teaspoon paprika
Pinch of cayenne pepper
1/8 teaspoon Tabasco sauce
¼ teaspoon kosher salt
Buttermilk

Mix all ingredients together. *Thin with buttermilk to desired consistency (buttermilk may not be necessary if using yogurt).

*May substitute ½ cup sour cream.

Sautéed Brussels Sprouts

I saw a unique way to prepare Brussels sprouts on TV recently, and I couldn’t stop thinking about it. In fact, I dreamed about them (really) and craved them for days. I just had to try and figure out the recipe, which combined the sprouts with toasted hazelnuts, fresh sage leaves, some kind of fancy Swiss cheese and a unique sort of grape juice. I went to my kitchen and tried to recreate this side dish with the ingredients I had on hand. I made a few substitutions, and I don’t know if I did the recipe justice—but these Brussels sprouts sure are delicious in my book.

Sautéed Brussels Sprouts

¼ cup butter (to lighten things up, try half butter and half healthy spread, such as Smart Balance)
1 lb. fresh Brussels sprouts, halved
Kosher salt
Pepper
Sliced almonds
Chopped fresh rosemary
Grated Swiss cheese
Good balsamic vinegar/syrup (optional)

Preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat. When the butter is hot and smells nutty, add the sprouts, cut side down, and season with salt and pepper. Sauté for 15 minutes until well-browned. Transfer skillet to the oven. When sprouts roast to desired tenderness, sprinkle with sliced almonds, rosemary and cheese. Return to oven to melt cheese. Before serving, drizzle with balsamic vinegar.