Roasted Chick Peas

I've been on a quest in the past years to find "better for you" sources of protein to cook with. I don't love red meat, and chicken can only be so exciting. I'm a vegetarian by no means, just choose to eat a lot of fish, beans and soy instead. I think there are more flavor combinations with those sources anyway!

I've been hearing so many things about chick peas lately and had seen a few variations on roasted chick pea recipes, so I decided to give it a try last night.

These a good, crunchy, smoky and an healthy treat. They're super easy and travel well. I'll make these again!

Ingredients

• 1 (12 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 tablespoons olive oil (or PAM)
• Kosher salt
• Pepper to taste
• Paprika to taste

Directions

1. Preheat oven to 450 degrees F
2. Dry chickpeas as much as possible with a paper towel . In a bowl, toss chickpeas with olive oil and seasonings.
3. Spread on a baking sheet, and bake for about 40 minutes, until browned and crunchy. (I shook the pan around every few minutes to ensure all sides were browned and crunchy.)
4. Adjust seasonings once cool and enjoy!

Three Ingredient Pulled Pork

I love crock pot recipes, but am always skeptical of ones that only call for a handful of ingredients. I was in the mood for something different, filling, and comforting and came across this Cola Pulled Pork Recipe. I popped everything in the crock pot, let it cook on low for 10 hours and then viola- pulled pork sandwiches for a very grateful Mom and Dad.

I found the recipe a bit dry, but super flavorful. When I "pulled" the pork, I added some BBQ sauce, a few shakes of Liquid Smoke and a little Tobasco to give it some additional kick. I also served this with a heaping spoonful of Mom's coleslaw on top and a big bowl of fruit on the side. It was like a little picnic!

I saved some of the shredded pork for tacos or quesadillas for later in the week (just mix with peppers, onions, chilis and some salsa, cheese and sour cream and press in the panini maker) and froze some for when Guinea Pig visits and says I never have food in my fridge. (He is correct. When I cook, I cook for one usually, so most of my food is in the FREEZER, not the fridge!)

Ingredients

• 1 (3- to 4-lb.) boneless pork shoulder roast (I used a nearly 5 pound Boston butt), trimmed of fat and "silver stuff"
• 1 bottle barbecue sauce
• 1 20-oz. can cola soft drink (I've read differing things here about using diet pop or not. I didn't use diet, but would be anxious to see what it does differently.)

Directions 

• 1. Place roast in a lightly greased slow cooker; pour barbecue sauce and cola over roast. Cover and cook on low for 8 to 10 hours or until meat shreds easily with a fork.
• 2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat.
• 3. Season to taste.

The best part? Look how clean the bone is! Nothing wasted!

Adapted from: http://www.myrecipes.com/how-to/7-ways-with/7-ways-with-cola-00420000004555/page8.html

He cooks!

A quick post to prove that Guinea Pig COOKS! He made this cheeseburger this weekend while we were down the shore. I nearly fell backwards, but he informed me he has grilled burgers before. This was news to me and I promtly requested he learn to grill steaks and ribs. I will not hold my breath.

Sissy's Chicken Pomodoro

See, see? I did cook this week! :) It's been a busy week, but on Monday I wanted something gooey and delicious but still semi-healthy. My "sissy," as I call her, also known as my dear friend Andrea, recommended this Chicken Pomodoro recipe. She's served it at dinner parties and said every single time, someone has asked her for the recipe. I added lots of fresh veggies and some water to thin the sauce, but next time I think I'll forgo being healthy and make the recipe as is. The veggies really changed the flavor. Still, quick, easy, spicy and gooey! I liked the spice, but my dinner guest couldn't handle it. (OK, maybe I added more than 1 tsp of the red pepper.) ;)

Ingredients:

1 T olive oil

2 boneless skinless chicken breasts 

4 cloves garlic, minced

1 tsp.  crushed red pepper

1 can (14-1/2 oz.) diced tomatoes, undrained

1 c. broccoli florets

1 green pepper, chopped into large pieces

1/2 c. frozen peas

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup Shredded Mozzarella Cheese

2 Tbsp. Grated Parmesan Cheese

2 Tbsp.  chopped fresh basil

Directions:

Cook the chicken. (I cooked the chicken by baking it in the toaster oven for 30 minutes to avoid the fat of the olive oil. I seasoned it first with Montreal Chicken Seasoning for some kick and used Pam Olive Oil Spray.)

While the chicken is cooking, prep the veggies and smash the garlic.

Add the olive oil to a nonstick pan, and sautee the garlic and crushed red pepper for 2 minutes. When the garlic is fragrant, add the veggies and cook until tender. (I added some water here to help steam them.) When the veggies are almost done, add the diced tomatoes.

Once the veggie/tomato mixture is heated through, add the cream cheese, Parmesan and basil. Mix. (The mixture will thin out as it cooks.)

Add the chicken and mozzarella to the pan and let cook until bubbly. Taste, and season as necessary.

Serve over your favorite pasta. I used whole wheat farfalle. Just remember that the pasta sucks up the sauce very easily, so avoid adding the pasta to the mixture in the pan!

Adapted from: http://www.kraftrecipes.com/recipes/creamy-chicken-pomodoro-121461.aspx?pf=true