Half Assed Kitchen

Pretzel chicken nuggets

We first found this recipe (or something similar) in a magazine about 15 years ago. We can't remember the magazine specifically or the exact ingredients, but it was called Superbowl Chicken and was, essentially, chicken dredged in pretzel pieces and dipped in honey mustard.

We liked how it was salty and snacky and so very sports bar-ish. Right up there with mozzarella sticks and cheeseburgers (except maybe not quite as good as cheeseburgers. Because nothing is.).

Still, give them a try. They're just low-brow enough for this weekend. And beyond.

Here's what you need and how you do it

2 chicken breasts (partially frozen, because they're easier to dice that way)

3 Tablespoons olive oil

Several handfuls of pretzel sticks

Black pepper

1 egg

2 Tablespoons mustard

1-1/2 Tablespoons honey

Pour olive oil into non-stick skillet.

Chop chicken breasts into bite-sized chunks. Crack egg into shallow bowl or plate. Put pretzels in a Ziploc and pound with a rubber mallet until broken into tiny pieces. Dump pretzel dust and pieces onto another plate or shallow bowl and grind in some black pepper.

Dredge chicken pieces through egg, then through pretzels. Spread out evenly in skillet and cook over medium heat until golden and juices run clear (10 minutes or so).

Meanwhile, mix mustard and honey in small bowl for dipping.

Serves 2 to 3 adults.

For a printable version of this recipe, click here.

Seasoned sweet potato fries

This is a quick, easy side packed with tons of nutrition and flavor. These oven-baked sweet potatoes are a great way to sneak some extra vitamins into your family (or yourself).

Here's what you need and how you do it

2 sweet potatoes (or yams)

Olive oil

Salt

Pepper

Paprika

Preheat oven to 375 degrees.

Peel and slice sweet potatoes. Toss in a bowl with olive oil, salt, pepper and paprika to taste and mix. Spread evenly across a baking sheet. Bake for 10 to 15 minutes, turn fries and bake another 10 minutes.

Also, try experimenting with other herbs and spices. We've seen these done with cumin, lime, cinnamon, rosemary, garlic and a whole host of other spectacular seasonings (but not all at once!)

Veggie burgers

Once upon a time, we were vegetarians. We weren't vegans, but we were very committed to not eating the flesh of furry or feathered animals.

Then our son was born and quickly developed raging food allergies. We turned back to meat as our main source of protein because, well, no nuts, eggs or dairy pretty much leaves cow, pig and chicken. Or tofu. Which is fine sometimes. But can only be disguised in so many ways.

Still, sometimes we like to harken back to our vegetarian years and cook things like veggie burgers.

If only we'd known about this recipe in the day. We would've made it weekly.

And we still may. The portobellos and edamame lend these veggie burgers a meaty texture and the onion, garlic and parsley make them satisfyingly delicious.

Click over to our new BFF, Real Simple, to get the instructions. We're really just too half assed to repost them here.

Hummus

We really didn't know what we were missing–eating only store-bought hummus all our lives. Now we do. Homemade hummus is seriously better than anything you can get at the grocery store. And it's way cheaper too.

This recipe makes a generous-sized batch. Freeze what you don't eat (as if) and bring it out another day.

Here's what you need and how you do it

1 can garbanzo beans (chick peas) + 1/4 cup water from the can

1/8 cup Tahini (sesame paste) (usually sold in the peanut butter section of your local market)

2 Tablespoons olive oil

1/2 teaspoon salt

2 garlic cloves (we used fresh for this recipe)

Juice from half a lemon

Combine all ingredients in food processor or blender (you can also probably mash this by hand if you have strong wrists). Whir until the garbanzos are mostly chopped. We like our hummus a little chunky, so we don't blend it all the way.

Serve with warm pita bread.

For a printable version of this recipe, click here.

Pasta with sundried tomatoes and olives

We call this a side dish, because it doesn't boast a major protein source. But it could be classified as a light entrée. It's extremely tasty and easy to toss together at the last minute.

Here's what you need and how you do it

Pasta, such as spaghetti, angel hair or fusilli

Sun-dried tomatoes packed in oil

Green or kalamata olives

Olive oil

Salt

Cook pasta until al dente. Drain and toss with remaining ingredients.

For a printable version of this recipe, click here.

Penne with mushroom sausage and creamy dijon sauce

Have you ever bought pre-cooked sausages? Specifically Aidells? They're good. And they're easy to incorporate into a fast, weeknight recipe. Chop and add to pasta sauce or brown and serve in a sourdough bun with onions and mustard.

Or, visit their recipe database. They have dozens of ideas.

We made their penne with mushroom sausage and creamy dijon sauce earlier this week. It was a bonafide hit. All we can say is, it's a good thing we aren't plate-lickers. The sauce is that flavorful.

Please forgive us for not posting a photo. We couldn't bear to give you another shot of brown food.

Here's what you need and how you do it

1 pound penne pasta

2 Tablespoons olive oil

1 onion, coarsely chopped

2 cloves garlic, finely chopped

4 links Aidells Portabello Mushroom sausage (probably any variety or brand would work)

1 cup dry white wine

2 Tablespoons finely chopped fresh tarragon (we used 2 teaspoons dried)

2 cups heavy cream (we used 1 cup of Silk creamer)

1 Tablespoon dijon mustard

Salt, freshly ground black pepper and nutmeg to taste

Parmesan cheese, grated

Cook pasta until al dente, drain.

Over medium heat, add the oil and sausage. Sauté until browned. Add the onion and garlic and cook until translucent. Add wine and bring to a simmer. Cook until the liquid is reduced by half (about 8 minutes). Add tarragon, cream and mustard and continue to simmer until the sauce is slightly thickened (about 5 minutes).

Season to taste with salt, pepper and nutmeg. Toss the pasta with sauce and serve with grated cheese.

For a printable version of this recipe, click here.

Detox leek and potato soup

 

If you're like us, you've been eating a lot of heavy food to beat back the winter blahs. 

Our leek-potato soup, something we threw together on a whim one night last week, is perfect for a January lunch or light supper (or both). It's savory, zingy and comforting all at once. It made us feel nourished without weighing us down. It made us feel clean.

Here's what you need and how you do it

6-8 cups chicken or veggie broth (preferably organic, if you want to get the full detox effect)

Olive oil

2 leeks, sliced up to dark green parts (discard the dark greens)

2 handfuls potatoes (we used french fingerlings), cut into bite-sized pieces

2 Tablespoons fresh rosemary, minced

2 Tablespoons fresh flat-leafed parsley, chopped

2 Tablespoons fresh thyme (or 2 teaspoons dried)

Salt and pepper to taste

In large pot, sauté leeks in olive oil for several minutes over medium heat. When softened, add broth, potatoes, rosemary, parsley, thyme, salt and pepper.

Bring to a low boil and cook about 25 minutes, or until potatoes are fork tender.

Serve with whole grain bread and sliced apples.

(This also makes a nice side dish for a heartier entrée.)

For a printer-friendly version of this recipe, click here.

Lemon olive chicken

Rich, citrusy sauce and sweet shallots over a tender chicken breast. All cooked in one skillet. This is a recipe we found in Real Simple and one we're adding to our repertoire. It's perfect as a quick weeknight meal or for special occasions.

Here's what you need and how you do it

2 Tablespoons all-purpose flour

2 teaspoons grated lemon zest, plus 1 Tablespoon fresh lemon juice

1/2 teaspoon ground cumin

Salt and pepper

2-3 boneless, skinless chicken breasts

2 Tablespoons olive oil

2 shallots, thinly sliced

1 cup pitted green olives, halved

1/2 cup fresh Italian parsley

1/2 cup dry white wine

On a plate or in a shallow bowl, combine flour, lemon zest, cumin and 1/2 teaspoon each of salt and pepper. Dredge chicken through the flour mixture.

Heat 1 Tablespoon olive oil in a skillet over medium-high heat. Cook the chicken until golden and transfer to a plate.

Wipe out skillet, add remaining oil, reduce heat to medium. Add shallots and cook until soft (5 to 7 minutes). Add the olives, parsley, wine and lemon juice and bring to a boil.

Nestle chicken in the vegetables. Simmer, covered, until the chicken is cooked through.

For a printer-friendly version of this recipe, click here.

Garlic Bread

Has it really been four days since we've posted?

Well, we have a good excuse. Garlic bread. We've been thinking about and experimenting with garlic bread.

We prefer garlic bread of the soft, rather than broiled, crispy variety. It needs to be buttery and fresh with a nice, mellow garlic finish.

Here's what you need and how you do it

1 baguette

10 or so cloves of garlic

Olive oil

Salt

1/3 to 1/2 cup butter or margarine

Handful fresh parsley, chopped

Heat oven to 350. Chop the top off a head of garlic, nestle it into a square of aluminum foil and drizzle with olive oil. Wrap completely in the foil and roast in oven for 20 minutes.

Cut baguette down the middle lengthwise.

Squeeze roasted garlic cloves from their peels (save the rest for another time). Mix cloves with butter or margarine, parsley, and salt to taste.

Put baguette halves together, wrap the whole loaf in foil and place in oven for 15 minutes.

Serve warm.

For a printer-friendly version of this recipe, click here.

Greek lemon and rice soup

  

This soup is tangy and velvety smooth with white rice for texture. The flavor combination is groan-worthy and it is filling without being too heavy.

Also known as Avgolemono, this recipe consists of only five essential ingredients. You can keep it simple or dress it up a little with fresh or dried herbs.

Rating: 3/4 assed

Here's what you need and how you do it

8 cups chicken or veggie broth

3/4 cup white or orzo rice (not Minute Rice)

3 eggs

1 lemon

Salt

Pepper (optional)

Fresh parsley (optional) (nice addition)

Thyme (optional)

In a large saucepan or stock pot, bring broth to a boil. Add rice and cook covered for 20 minutes over low heat.

In a mixing bowl, beat egg whites until stiff. Add yolks and lemon juice, beating well. Spoon a small amount of the warm broth (1 cupish) into the egg mixture, continue to beat while adding the broth to prevent eggs from solidifying. Then add the entire egg mixture into the rice and broth in the saucepan. Heat through and let simmer for 15 to 20 minutes, stirring often. Add salt, pepper and thyme to taste. Garnish with fresh parsley.

If you want to make this a serious entrée: Add bits of cooked, shredded chicken breast or smoked salmon.

For a printer-friendly version of this recipe, click here.