Who is Bia?

My name is Brenda. I am a wife and an aunt-turned-mom of an amazing 13 year old. My passion for cooking and recipe creating developed as an adventure in finding healthy alternatives to the foods I don't want to live without! I am an advocate for local farming and my recipes are inspired by what is in season. I strive for my ingredients to be from a mother or from the ground and minimally processed. Please try my recipes, critique them, and share them! Just stay home and cook tonight!

Wednesday, October 21, 2009

Outside-In Buffalo Chicken Breast

Boneless skinless chicken breasts
Panko Bread Crumbs
Red Hot brand buffalo wing sauce
Extra Virgin Olive Oil
Blue Cheese Crumbles

I did not supply measurements on this recipe, because it all depends on how many servings you are making. Just eyeball it!

First of all take your chicken breasts and put them in a large Ziploc bag or between 2 sheets of plastic wrap and pound them flat. Lay them out flat when done and sprinkle about 1-2 TBSP of the blue cheese crumbles and then roll it up. Secure with a toothpick.
Now set up a little breading station. Bread chicken in this order: flour, egg, and then bread crumbs. Place in a skillet of HOT EVOO seam side down and brown lightly. Transfer browned chicken to a baking sheet and coat in the Red Hot Buffalo Sauce. Bake chicken in the oven for about 20 minutes, or until chicken is thoroughly cooked. Eat alongside some slices celery.

For us the blue cheese inside was enough, but a little dollop of homemade blue cheese on top was yummy too.

Blue Cheese Dressing
Blue cheese crumbles
Fat free sour cream
Salt and pepper
Celery seed

Combine in food processor or blender until desired consistency and taste!

Sunday, October 4, 2009

Lentil, Bean, and Meatball Soup

I love, love, love fall!!! Today it was finally cool here in Southern California!! Perfect day for a nice bowl of hot soup! Here is my latest creation:

Bean and Meatball Soup

3 cups Dried Bean and Lentil mix (found in the bulk section of most health food stores)
4 cups Vegetable Stock
Celery Hearts
Roma Tomatoes
White Onion
Fresh Garlic
Pinch white pepper
2 Bay Leaves
Fresh chopped parsley
Salt and fresh cracked black Pepper
Water (enough to make 1 inch fluid above everything)

Soak beans for a couple hours and then drain. Add all the ingredients together and bring to a boil. Reduce to a slow simmer.

Lean ground beef (I use 7% fat)
¼ red onion finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
Fresh cilantro and mint leaves (as much as you like)
1 egg

Combine all the ingredients well and form into ¾-1 inch meatballs. Place on a baking sheet and bake at 350 for 20 minutes. Remove from oven and add to soup pot when beans are beginning to get soft, but still have bite. Continue simmering soup on low until beans are done. Salt to taste and remove bay leaves.