Clean & Delicious with Dani Spies

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Lemon

Baked Turmeric Lemon Chicken

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I love a simple meal that my whole family enjoys!  It just makes life so easy, doesn’t it?

I’ve found that chicken drumsticks are always a winner.  I really think it’s because my kids feel like they’re eating something that’s on a stick and for whatever reason they really like eating things on a stick.  I kind of get it, somehow the stick makes things a little more fun!

So, I’m always looking for delicious new ways to bake up a drumstick.

This recipe is both bright and warm.  The combination of turmeric and cinnamon give it a nice warm flavor while the lemon keeps it bright and fresh.

You’ll notice that I remove the skin from my drumsticks. I find that because the meat is dark meat, it still stays nice and moist without the skin PLUS since I am baking the chicken the skin wouldn’t get crispy any way, so removing it just seems like the best road to travel.

Oh! And if you like to meal prep, be sure to make some extra chicken.  This recipe makes great leftovers.
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Lemon Spinach + Chicken Soup

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Scroll down to watch the step-by-step video.

This bright and comforting Lemon Spinach + Chicken Soup is the second recipe I share in my ‘3 Homemade Chicken Soup Recipes’ video (classic chicken noodle and spicy chicken and veggie are the other two).

This recipe uses the same base ingredients as my classic chicken soup, but I brighten up the flavor with lots of fresh lemon juice and zest.  Pair that with some baby spinach and tri-colored couscous and you end up with a big pot of family friendly comfort food that works all year round.

And remember, if you want to bring your chicken soup to the next level, homemade chicken stock is a sure way to get the job done.  Enjoy!

*Note: This recipe is the second demonstrated in the video below.  If you want to jump right to it, it starts at 2:40

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5-Minute Lemon & Garlic Brussel Sprouts

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Lemon Brussel Sprouts
5-Minute Lemon & Garlic Brussel Sprouts -Clean & Delicious® 

I used to think that roasting was my favorite way to cook Brussel sprouts but these simply steamed brussel sprouts have pulled up from the rear and taken the lead.

You might think they are leading because I’ve gotten a little lazier with my cooking ever since having kids and so anything that says 5-minutes would win in my book BUT believe it or not it’s their clean, bright, light flavor that has really won me over.

Adding garlic, lemon, olive oil, and salt to just about anything is going to taste great and Brussel sprouts are no exception.

It’s recipes like this are constantly reminding me that often times it’s the simplest foods that taste the best.  No need to get too fancy in the kitchen to keep things Clean & Delicious my friends;).

The nutritional info below is based on 4-servings but, truth be told, my hubby and I usually polish these of between the two of us.  So adjust as you will and enjoy!

What’s your favorite ways to cook brussel sprouts?  Do you like them roasted, steamed, or both?

Ps – this is the recipe I demonstrated in my Brussel Sprouts 101 video – so if you want to see it done, you can find it here.

Print Recipe

5-Minute Lemon & Garlic Brussels Sprouts

Ingredients:

  • 1 lb. of brussel sprouts, stemmed and quartered
  • 2 cloves minced garlic
  • juice from 1/2 a lemon
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Directions:

Place brussel sprouts in a steamer basket and cook for 5-6 minutes or until they are al dente (tender on the outside but firm in the middle).

Toss brussel sprouts with garlic, lemon and olive oil.  Season with salt and pepper.  Enjoy!

Serves 4 as a side dish.

Nutrients per 1/4 of the recipe: Calories: 82; Total Fat: 3.8g; Saturated Fat: 0.6g; Cholesterol: 0mg; Carbohydrate: 11.6g; Dietary Fiber: 4.4g; Sugars: 3.2g; Protein: 3.9g

Asparagus & Lemon Pasta

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Asparagus Pasta
Asparagus Pasta – Clean & Delicious®

Although I often approach pasta with a very strategic (yet delicious) game plan, sometimes I just need to step away from all the rules and just enjoy a simple, seasonal dish.  I was not in the mood for meat or fish or beans or dairy. I was simply looking for a QUICK and TASTY way to use up the last lovely bunch of asparagus that was hanging out in my veggie drawer.

Since I am headed out to the East coast tomorrow, I have been trying to use up all the odds and ends around the kitchen.  Lots of lemon and some asparagus were on the list.

These are the kind of times when it is so key to have some pantry items to choose from.  Whether it’s pasta, rice, couscous, quinoa, lentils, or barley it is definitely essential to have some pantry staples on hand!

You don’t need them all, but you definitely need, at the very least, a handful of your favorites.

I’m forever stocking up on lot of pantry items BUT if I had to narrow it down to my top, top, top five (and I am being specific here) it would have to be:

1.  Olive oil (need I say more?)

2.  Whole wheat couscous (fastest food ever and I love the texture!)

3.  Garbanzo beans (great texture, love them in salad, soup, chili, pasta….)

4.  Olives (salty goodness – give any dish a little zing)

5.  Canned salmon (so crazy nutritious and such and easy way to work some power food in to any meal of the day).  Ask me on another day and this top five might change but for now these are definitely my faves!

What are your top five pantry staples??  I’m talking your absolute must, must, must, must haves?

Print Recipe

Asparagus And Lemon Pasta

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 bunch thin asparagus, trimmed and cut into ½ inch pieces
  • 4 oz whole-wheat linguini
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • Salt and pepper
  • 2 tbsp Parmesan cheese
  • 2 tbsp fresh chopped parsley
  • The zest of one lemon

Directions:

Bring a large pot of salted water to a boil.

Before adding the pasta you want to blanch the asparagus, so add the asparagus to the pot and allow to cook for two minutes before removing with a slotted spoon.  Set the asparagus aside.  Once the water comes back to a boil, cook the pasta according to the package be sure to reserve about ½ cup of the pasta water.

In the meantime, heat olive oil in a large non-stick sauté pan over a medium high heat.  Add garlic and allow to cook until nice and fragrant (about two minutes).

Toss asparagus into the oil and garlic and season with salt and pepper.  Cook for about four minutes and then toss the cooked pasta into the pan.

Mix everything together, adding some of the pasta water to add a little extra moisture.

Finish by stirring in the cheese, parsley and lemon zest.  Adjust seasonings and enjoy!!

Serves 2.

Nutrients per 1/2 of recipe; Calories: 289; Total Fat: 10.4g; Saturated Fat: 1.9g; Cholesterol: 14mg; Sodium: 81mg; Carbohydrate: 47.7g; Dietary Fiber: 8.6g; Sugars: 2.4g; Protein: 11.6g

Lemon Pepper Drumsticks

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Baked Lemon Pepper Drumsticks
Baked Lemon Pepper Drumsticks – Clean & Delicious®

Now don’t let me fool you, I haven’t cooked a thing since Katie has joined the clan (it’s been lots of peanut butter, bananas, and granola for me) BUT I  have a ton of recipes that haven’t made it to the blog yet, so I figured I would dip into my “recipes not posted” file until I get back into the kitchen.

This is a recipe that was inspired by one of my favorite blogs, “The Nourishing Gourmet“.  Kimberly has a ton of nourishing recipes that never fail to leave my mouth watering. I love her food point of view and am often inspired by many of her culinary creations.  This recipe for Lemon Garlic Drumsticks is just one of the many recipes I’ve been wanting to try.

When it comes to chicken, I usually stick to the breast meat and the occasional boneless, skinless thigh so I was excited to try something a little different.  The first thing you’ll notice when buying chicken drumsticks is the price.  The drumsticks are cheap, cheap, cheap,  so they are great for anyone cooking on budget (I bought a package of organic drumsticks for about five bucks).

My next decision was about the skin.  The original recipe leaves the skin on the drumsticks, but since  I am always looking for a way to cut out any unnecessary fats, I decided to take the skin off (besides, dark meat contains plenty of fat as it is).  I was however curious to see if removing the skin would make a big difference in flavor so I ended up leaving the skin on two of the drumsticks just to do a little side by side testing.  I didn’t have any intention of eating the skin, but I was curious to see if the meat would dry out when cooked without the skin.

The results?  The chicken with out the skin was just as moist and juicy as the chicken with the skin, so I would suggest removing the skin first (especially if you want to cut back on saturated fats).

I served this with the Mint and Dill Romaine Salad I posted a few weeks ago.  It made the perfect light and refreshing meal (great for a hot summer night:).

It will be interesting to see how having a baby influences my cooking.  What seemed super fast and easy to me pre-baby now seems a little more involved.  Is it possible to make food even faster and easier?  I don’t know!  What I do know is that preperation and organization seem like they are going to play huge factors in balancing a baby and a healthy lifestyle.  It’s just too easy to make “bad” choices when I feel like I don’t have time, so this will be something that I will be putting a lot of attention on.

I have been trying to get this post up for three days but with a baby that seems to be on my boob breast feeding every hour of the day, I haven’t had time to do much else!  Have any of you Moms out there breast fed your babies?  If so, PLEASE tell me that it gets easier.  Other than the benefit of great big boobies, I am beginning to think that the breast feeding is harder than the actual labor.

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Lemon Pepper Drumsticks

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 45-55 minutes

Total Time: 1.5 hours, plus marinating time

Ingredients:

  • 8 drumsticks (about two pounds)
  • 2 tsp dry mustard
  • 4 large garlic cloves, crushed
  • 1 tsp salt
  • Plenty of freshly ground pepper
  • Zest of one large organic lemon (about 1 tablespoon)
  • Juice of about half of the lemon
  • 2 tablespoons olive oil

Directions:

Remove the skin from the drumstick before rinsing each one under some cold water.  Pat drumsticks dry with a paper towel.

In a large bowl combine dry mustard, crushed garlic, salt, pepper, lemon juice, lemon zest and olive oil and mix well. Place drumsticks into the marinade and coat well (you can do this in a Ziploc bag to make things easier).  Cover and pop in the fridge for at least two hours and no longer than twelve hours.

When ready to cook, preheat oven to 375 degrees. Place drumsticks in a small casserole dish and bake for about 45 to 55 minutes, or until done (temp should hit 165). The juices should run clear when pierced with a knife.  Enjoy!

Serves 4.

Nutrients per serving (2 drumsticks without the skin): Calories: 214; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 96mg; Sodium: 110mg; Carbohydrate: 2.3g; Dietary Fiber: 0.1g; Sugars: 1.4g; Protein: 25.6g

Lemon Herbed Chicken

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lemon_herb_chicken_photo

So here’s the Lemon Herbed Chicken that I served along side my Triple Herbed Potato Salad.  This is yet another one of those SO GOOD, SO EASY meals.  I know I sound like a broken record sometimes, but what can I say… it’s the truth!

It never fails to amaze me how changing up a few spices can lead to a completely different meal all while using virtually the same techniques.  I mean really, there is a part of me that thinks, “Grilled chicken is grilled chicken… how different can it get?”  But then I try a recipe like this one and the answer is clear, it can be very different (and very delicious!).

Remember when I did that catering/personal chef gig on the set of “Date My Ex“?  Well when I was making the menus I would start to get a little crazy thinking I wasn’t offering enough variety.  So I would ask my husband what he would want to see on the menu (since I was cooking for all guys) and he would always say things like, just do a bunch of different chicken dishes and change up the sides or make a variety of burgers. And my inititial reaction was that there wasn’t enough variety, but once I started playing around, I realized that I really could use the same basic cooking techniques along with some base ingredients and come up with a huge variety of meals simply by switching up my herbs and spices.

I love when food is this easy.  You don’t even have to marinate this recipe.  You just season and grill!

So when it comes to chicken, either grilled or baked, do you guys have any super simple recipes that you love? Any favorite flavor combinations??  I need more recipes like this one!

Print Recipe

Lemon Herbed Chicken

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients:

  • 1.5 lbs of boneless, skinless chicken breasts
  • 2 tbsp of Herbs De Provence
  • 1 tbsp of lemon pepper
  • 1 tbsp of grape seed oil

Directions:

Grill over a medium high flame for about six minutes on each side.

Calories per serving: 142; Total Fat: 5.1g; Saturated Fat: 0.3g; Cholesterol: 68mg; Sodium: 579mg; Carbohydrate: 0g; Dietary Fiber: 0g; Sugars: 0g; Protein: 25.9g