I made this little faux-tuna-salad sandwich for lunch this week and could NOT get enough of it. It’s going to be on repeat for a LONG time! My hubs came in hungry, I offered some to him… he turned his nose up. Literally. Nose in the air with a smirk. Tasted it. Then proceeded to eat THE ENTIRE BOWL. Continue reading
I promise there IS a sweet potato underneath all of that black bean goodness! Traditionally, I stuff a sweet potato with some type of ground meat… but last night I decided to change it up a bit and use black beans instead. Hello, Meatless Monday! Continue reading
I have FINALLY jumped on the “Cauli-Rice” bandwagon and I’m not sad about it. I wasn’t too sure how I was going to like this…as I’m not a big fan of cauliflower at all unless it’s smashed like a potato and smothered in butter and cream. Oh, but this!!! This little side dish is SO much healthier and it’s filled with lots of colorful veggies . Y’all know I like to eat the rainbow. There’s something about the sesame oil that gives it that fried rice taste that I LOVE. AND to make things even better, you can buy the cauliflower already ‘riced’ (freezer section) so now you don’t have to worry about getting cauliflower all over your kitchen when you rice it yourself! I’ll definitely be making this on a regular basis and I hope you do too! 🙂 Continue reading
Faux Fried Rice is my new favorite invention for my homemade Chinese food cravings. It makes me feel just a bit healthier when I use quinoa. And the sesame oil gives it that perfect Chinese restaurant fake out that makes you think, “This doesn’t taste homemade!”
It’s super easy to make…and let me tell ya, I don’t think my husband new that it was quinoa! 🙂 Shhhhhh!!! If you’re not into quinoa, feel free to use rice. Watch how easy this is to make!
- 1 tbsp olive oil
- 2-3 carrots, finely diced
- 1/2 onion, finely diced
- 1 tbsp (or less) of minced garlic
- 2 – 3 cups leftover quinoa
- 1 cup frozen peas
- 1 tbsp sesame oil
- salt and pepper to taste
- In a large saute pan on medium-high heat, heat up the olive oil. Once it’s hot, add the carrots, onion, and garlic and cook until soft. (About 7 – 8 minutes give or take.)
- Add the quinoa and frozen peas and stir into the veggies really well. Let this cook for a couple of minutes until the peas thaw out.
- Make a little well in the middle of the pan and add the sesame oil. Let it get hot and sizzling – THEN – stir the oil into everything. Season to taste. BOOM!!! You’ve got Faux Fried Rice!!!
**If you do this with rice, cook your rice a couple of hours ahead of time and allow it to completely cool on a sheet pan. THEN proceed.**
Serve this with your favorite homemade Chinese dinner! It’s healthy, full of flavor, and you don’t have to worry about preservatives, MSG, and other nasty garbage you really don’t want to be eating. 🙂
If you have one sheet pan and 30 minutes (or less) you’ve got time for a perfect week night meal with this recipe. Dinner could not be any more simple than throwing everything on a sheet pan (wrapped in foil for easy clean up!) and baking for 20-25 minutes. We eat the rainbow a LOT around here…meaning – we eat LOTS of colorful veggies every week. And this meal is just THAT! You can see all of the veggies I added below, but feel free to add your favorites! The orange glaze I added makes the veggies and salmon taste SO good! It’s a wonderful spring-time meal in my opinion!
I served this with some organic quinoa, but it would be great with rice or cauli-rice too. Do yourself a favor and make sure your salmon is wild! You won’t have to worry about GMOs or antibiotics. 🙂
Yields: 4 servings
- 1/2 cup organic orange juice
- 2 tsp orange zest
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 1-2 tsp sriracha
- 1 tbsp garlic, minced
- 1/2 tsp ground ginger
- 1/2 brown sugar
- 2 lb wild salmon, de-boned
- 1 cup bell pepper, chopped
- 1 cup broccoli florets
- 1 purple onion, sliced
- 1 cup carrots, sliced
- 1 cup cherry tomatoes
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- Whisk the first 8 ingredients together into a bowl; set aside.
- Lay the salmon in the middle of the pan.
- Pour half of the sauce on to the veggies and toss together. Surround the salmon with the vegetables.
- Pour a little bit more of the sauce on top of the salmon.
- Bake for 12 minutes. Stir the veggies around and pour the rest of the sauce all over the salmon and veggies. Bake for another 8-10 minutes or until your fish is flaky and veggies are tender.
It’s officially summertime!!! Actually, when you live in South Florida it’s ALWAYS summertime…BUT…June means PEACHES!!! I love peaches. Peach ice cream…peach cobbler…doesn’t matter how you serve them, I love them.
When I was in culinary school, a million years ago so it seems, we made a peach chicken dish…I lost this recipe and couldn’t remember hardly anything about it for some odd reason. So, one day I was strolling around on Pinterest looking at recipes and I found a recipe that made me think of this lost recipe! Like always, I tweaked it some, made it my own, and prayed my husband would like it! Depending on what you’re serving it with, it could totally be a one pot or skillet meal. I served mine with cauli-rice and roasted maple and thyme carrots…which wasn’t a one-pot-skillet meal, but delicious nonetheless!
Yields: 2-4 servings
- 2-3 tbsp fat (I like equal parts of butter and olive oil)
- 1 pound chicken thighs or breast, boneless and skinless
- 1 vidalia onion, sliced
- 1 tbsp (or more!) garlic, minced
- 1/3 cup balsamic vinegar
- 2 tbsp maple syrup
- 1-14.5 oz can organic diced tomatoes
- 2 peaches, sliced (I suppose you could use canned if you had to, but fresh is always better!)
- salt and pepper to taste
- Heat up a large skillet on medium heat. I like to use a cast iron. Melt your fat and let it get good and hot. Season the chicken with salt and pepper.
- Once your skillet is hot, add the chicken to what would be skin-side-down. Let this brown for about 5-7 minutes. YOUR CHICKEN IS NOT COOKED YET, but place it on a plate for a few minutes.
- Add the onion and garlic to the skillet and cook until translucent, about 5 minutes.
- Add the balsamic vinegar and let it reduce by about half. It only takes a couple minutes. Add the maple syrup, diced tomatoes, and peaches. Stir it all together and TASTE IT before you add the chicken back to the skillet. Season accordingly. NOW add the chicken back, cover it with a lid, and let it cook for another 10-12 minutes, or until your chicken is cooked all the way through. Since it’s boneless/skinless it’s not going to take very long at all.
- Serve it with your favorite sides and pour yourself a glass of wine!
Well, it’s been over 3 months since I last blogged a good recipe. It’s amazing how tired and brain-dead you feel after having a baby! I’m slowly coming out of my post-pregnancy-sabbatical, I suppose! Although I haven’t posted any recipes in a while, I HAVE been cooking for my hubby! I’ve actually made a few new recipes, but because they still need a little tweaking, I’m waiting to post them! LOTS of one-pot meals have kept us fed and saved me from being in the kitchen for too terribly long. Stay tuned…
So… Here’s a lamb stew I made last week that was absolutely delicious! My mama came to town right after the baby was born to help me out with EVERYTHING for the first 10 days of us being new parents. While she was here cooking, cleaning, and letting us get a little bit of sleep, she made a lamb stew for us one night. I think we ate on that stew for 3 days straight! This recipe does make a lot, so if you’re only cooking for a couple of people, freeze some for a later time! It’s a hearty, perfect fall stew that is sure to please anyone!
Yields: 4-6 servings
- 3-4 tbsp fat (I used equal parts of butter and olive oil)
- 3 lb boneless leg of lamb, trimmed of fat and cut into 1 1/2 inch pieces
- salt and pepper
- 3-4 tbsp tapioca flour
- 1.5 cups red wine (I used a Cabernet)
- 3.5 cups beef stock or broth
- 1-15 oz can diced tomatoes
- 1 onion, medium diced
- 1-2 tbsp garlic, minced
- 3-4 carrots, cleaned, peeled, and sliced
- 3-4 stalks of celery, cleaned and sliced
- 1-2 cups portobella mushrooms, quartered (I like a lot of mushrooms!)
- 1 cup frozed peas
- 1/4 cup fresh herbs (I used rosemary and thyme. Use your favorite!)
- salt and pepper to taste
Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the tapioca flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil.
Add the garlic and onion to the same pot and saute over medium heat until tender and fragrant, about 3-4 minutes. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
Return the lamb to the pot. Stir in the broth and tomatoes with their juices. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Next, add all of the veggies and let cook for another 30 minutes. The longer the meat cooks, the more tender it will be. Serve with rice, mashed potatoes, or if you want to keep it Paleo, spaghetti squash is delicious with it too!