Brittany wrote this on 10 May 2016
I have returned from an unexpected, yet much needed hiatus from blogging. It has been several weeks, but if you follow me on Instagram, Facebook, or Twitter, then you know that I have still been busy in the kitchen.
Whenever I hear the word ‘casserole’ (or ‘hot dish’ if you are like me and grew up in a northern state) I immediately think warm, comforting thoughts. Don’t you? Cozy and hearty and full of flavor? A one dish meal? Absolutely. That is the appeal of a casserole! I know we aren’t supposed to crave these kinds of things now that warmer weather is here, but I can’t help it. If you page through the BP archives you will find more than a few warm weather casseroles. Like this light, summer veggie meal. Simply outstanding with a glass of lemon water on the porch.
This has been added to that list. The list of casseroles I want to eat in summertime. And wintertime. And all the time….
Brown rice and a butt load of veggies make this hearty, but healthy. I try to refrain from going overboard on the cheese, but what ever you do in the privacy of your own home is your business. 🙂 I love to prep the veggies and meat a day ahead of time, making it a cinch to throw together before supper. My family is crazy about the flavors of this dish, so when they smell it in the oven, the drool starts to flow. It also is perfect to make ahead and freeze it, unbaked, for a future meal or a friend in need. Simply put, it is just a familiar combination of flavors in one dish. So feel free to plant that extra zucchini plant this summer. You just might need it for this recipe! Mexican Chicken & Rice Casserole
Try using pepper jack cheese in this. It is stellar!
1 c brown rice
2 c chicken broth or water
Cook rice in liquid until done and liquid is absorbed, about 30 minutes. Cover and set aside.
3 small zucchini, cut into bite sized pieces
1 onion, chopped
2 cloves garlic, minced
1 large sweet bell pepper, chunked
1 can black beans, rinsed and drained
1 c frozen corn
3 c cooked chicken (from a rotisserie chicken or 2 chicken breasts, cooked and shredded)
2 c shredded cheddar/jack, colby jack, or whatever mix you like + 1 extra cup for the topping
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
1 c good chicken broth
In a large saute pan, cook the onions and garlic in a bit of olive oil or butter until just translucent. Add to a large mixing bowl. in the same pan, quickly saute the zucchini and peppers until just hot, but not cooked. Add to the bowl. Add the rest of the ingredients and gently mix well. Taste for seasoning (it may need a bit more salt) and if it seems dry, add 1/2 c of chicken broth. Mix well and pour into a casserole dish. Top with additional cheese if you want, and either freeze for later, or put into a 350 degree oven for 30 minutes, or until hot all the way through and cheese is melted. Enjoy!
Brittany wrote this on 22 March 2016
Memories and the connection food has to them is often the topic of my blog posts.
If you read my site at all, you know that I generally show my love for people by feeding them. I really love to feed people. I need to feed my family and friends. I just want to give all the food to all the people all the time. Maybe I have a bit of Italian grandmother in my heritage….
Life itself needs food to survive and our lives rotate around mealtimes and eating. What better way to show warmth and support and love than to share your table with those you care for most in your life? I have witnessed this unbridled hospitality many times growing up and knew early on that food, while basic in our need for it, can be a powerful thing. Indeed, it has the ability to heal, damage, soothe, and hold us hostage. It can make us crave, ache, and weep with joy. Yes, I could be describing an episode of Downton Abbey, but in this case, I am referring to a really good hamburger. Or a perfectly made apple pie. Or that casserole that only your Mom seems to make juuuuuuuuust right.
Or this wild rice.
Amongst the circle of my family, this rice is rather famous. When you grow up eating something and it becomes part of you and your memories, you assume that everyone will enjoy it as much as you do. How could someone NOT love Aunt Fluffy’s steak and kidney pie? Or Cousin Fred’s lutefisk sandwiches? For example, my husband goes on and ON about how good it is to eat Grape Nuts with coffee instead of milk, and no matter how much he tries to convince me of it, I resist. It never occurs to him that it is weird or strange or, well, icky. It is simply how those in his house ate it and when you love something that much, you want everyone else to love it that much too. Family dishes are as important as our genealogy and as legendary as family lore.
In this case, I learned young that this really IS something everyone loves as much as my family. Relatives, friends, acquaintances, spouses, co-workers, and everyone in-between; they all love this rice. It is most definitely magical.
Why? Because it is simple. Because it has bacon, and it is good. Because it has great texture, and it is good. It is even better leftover and it is very good.
Never had wild rice before? Don’t fret. You cook it just like regular rice. Even though I grew up eating it in Minnesota where it is widely available and a staple in our diet (Ever heard of Creamy Chicken & Wild Rice Soup? Gaaaaaahhhhhhhh) it isn’t all that different from other rice so it transfers well to other regions. It is nutritionally dense and has more protein than any other rice. It is also high in fiber, low in fat, and like all rice, gluten-free.
It is also beautiful, yes? Fluffy and gorgeous, this rice can make your heart beat fast in anticipation! Our favorite way to enjoy it is with anything roasted; duck, turkey, chicken, you name it. It is excellent. It is also perfect with fish of any kind. Piled up on a plate with a veggie makes for an awesome light supper.
I realize that since you have no direct emotional family connection to this dish, it will more than likely not make you weep with joy. However, I DO hope that you will make it for your own legendary family table. For like most food, it tastes better when you share it with family and friends. Murphy’s Wild Rice
This rice is called Murphy’s because that is my Dad’s name, and he is the one that makes it. Until now, as far as I know, he is the only one that makes it. I was given his blessing when I asked to post it here. It is actually more for my benefit that anything else. I don’t live in the same timezone as my parents and I want to be able to recreate it when the mood strikes. This is even better on day two and it is outrageously good when mixed with scrambled eggs.
1 c wild rice, long grain and still with the outer hull
1/4 lb, 4 slices or so, good smokey bacon, diced small (1/4 inch)
1 small onion, diced small
1 stalk celery, diced small
1/4 c diced mushrooms, fresh or canned
1/2 tsp garlic powder
salt and pepper
cayenne to taste
Cook the wild rice in plenty of boiling water (just like you would pasta) until popped. The rice will split and curl beautifully when it is cooked. This will take 30-40 minutes. Drain well. In the meantime, sauté the bacon until cooked, but not crispy. Add the remaining ingredients and season with salt and pepper, going light on the salt due to the bacon. Cook over medium-medium low heat until veggies are translucent. You don’t want to fry everything, just sauté. Set aside. When rice is done, mix everything together in a bowl and taste for seasoning. Rice should be peppery and well seasoned, but not garlicky. This can be made a day ahead of time, simply cool and cover. When ready to serve, just microwave with a large pat of butter, stir, and enjoy!
Brittany wrote this on 23 February 2016
If you have been looking for a new winter stew to warm you up, this should be added to your menu!
Spring is around the corner but while most of the country has experienced some beautiful weather, it IS just February. Snow, cold, sub-zero temps, ice storms, chilly wind, and slushy-sloshy weather are still an imminent reality. So keep your eye out for flower buds and the tell tale bobbing of a robin across the lawn, but keep your boots, muffler, and this stew, handy.
The beauty of this recipe is that it is a bit of a chameleon. You can eat it if you are gluten-free or dairy free, you can freeze it ahead of time if you are busy, and the ingredients are a cinch to prep ahead if you need to have it handy for a weeknight. It is also mostly paleo with a few modifications (read: wine) so depending on how hard core you are, this might work for you. Ultimately, it is incredibly hearty with the sweet potatoes and carrots, but surprisingly light. Warms you up and fills your tummy without weighing you down with any heavy ingredients. It has become a favorite this season at our house and will be part of our menus for years to come! Obviously I had to share it here. That is what this space is for! Making sure you get to see all the best that can come out of my kitchen, making it a bit easier for YOU to create successful edibles out of yours.
Truly scrumptious! Hope you try this one-its a WINNER!
What is YOUR favorite ‘warm me up’ kind of food? Chili? Pasta? Soup? Leave a comment below and share it with us!
Chicken & Sweet Potato Stew
Recipe adapted from OAMM
2 large chicken breasts, cut into bite-sized chunks
2 large carrots, cubed (2-3 cups)
3 large sweet potatoes, peeled and cubed (about 4 cups)
1 Onion, chopped
1 tsp minced garlic
1 T of butter, olive oil, grapeseed or coconut oil
salt and pepper
1 tsp dried thyme
1 dried bay leaf
1 c of dry white wine
1-32 oz carton, good quality chicken broth-I like the Swanson low sodium, 99% fat free or use homemade if you can
1 T arrowroot, optional
Add the butter or oil to a large, heavy bottomed stew pot. Brown the chicken over medium heat, seasoning with salt and pepper as you go. You want the chicken to get some color on it so don’t crowd the pan or the meat will steam. You may need to do it in batches and it does NOT need to be cooked all the way through. When brown all over, remove to a plate and set aside. If pan is dry, add a bit more butter or oil, and dump in all the veggies. Season with salt and pepper and add the dried thyme. Let cook over medium heat, stirring often, sautéing the veggies, but not letting them burn. When the largest pieces of carrot are just starting to soften, add the white wine and stir, scraping up the bits from the bottom of the pan. This is BIG TIME FLAVOR! Let the wine reduce by half and add the bay leaf, chicken and any juices on the plate, and chicken broth. Stir, bring to a simmer, lower the heat and cover. Now. You can either slip this into a 350 degree oven for a half hour, or let is just slowly simmer away on the stove top. It is up to you. Either way, let it slowly cook until the veggies are just crisp tender. Not too mushy! When you stir it, depending on your veggies and your stove, there maybe a lot of liquid left or not. If you want to thicken any broth left in the pan, add the tablespoon of arrowroot, stir well to dissolve and heat gently until thick. This is totally optional so YOU make the call. If you want to freeze it, cool to room temp and seal in an airtight container. Otherwise just spoon into bowls and enjoy!!
Brittany wrote this on 17 January 2016
When I think of chowder, I think of heavy, milk and cream laden soups that are nearly as thick as a stew. And, I must admit, that is what I find appealing about them. If you are eating them whilst wistfully gazing out at the sea, then they are even more appealing.
I have been to Seattle several times and each time I try to eat something different. On one such visit, I had some of the local clam chowder. It was solely for the purpose of eating the local fare in an amazing location. Of course, if you have ever had really good clam chowder in the Pacific Northwest, you know that the salt in the air, the sounds of sea birds, and the spray of the water against the hull of a ferry boat all contribute to the flavor. It is the experience of it as much as the food. Like eating a beignet while walking the streets of the French Quarter in New Orleans or gazing up at the Sears (Willis) Tower in Chicago while digging into a hot dog loaded with chopped tomatoes, onions, celery seed, and a pickle spear. The flavor and the memory are one and the same.
Well, this is not that kind of chowder.
I know! I know! You want a recipe for the heavy, milk and cream laden soup. But that isn’t what is happening today. Nope. Today is the ‘lets make a thick and creamy healthy chowder’ day. Don’t worry. You will thank me latter when you feel great and look fit.
The whole she-bang is simple. Bacon + veggies + broth = wonderful goodness. Its a culinary formula for success.
Sometimes, it is the spectacular flavor that pulls you in and that is the deal with this soup. It may look rather plain and nondescript, but it is a classic example of how a few simple ingredients can make something spectacular. In this case, I wanted all of the goodness of a vegetable chowder but due to the dietary limitations of a house guest, it also had to be dairy free. As it turns out, that isn’t really a problem with chowder. No, it may not be traditional but for me, it hits enough of the major characteristics to qualify. So chowder it is.
Dairy-Free (Gluten-Free) Veggie Chowder
Recipe adapted from here.
6 slices of bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
3 large carrots, chopped
3 large stalks of celery, chopped
2 T olive oil, grapeseed, or coconut oil
1 tsp salt
1 tsp pepper
2 bay leaves
1 head of cauliflower chopped, core, leaves, and large stems removed
1-48 oz carton of good quality chicken or vegetable stock
1 HEAPING T arrowroot
1 c plain, unsweetened almond milk or 1 c or regular milk
In a large soup pot, saute the bacon until browned and crisp. Remove the bacon with a slotted spoon to a bowl, and drain off excess fat. Do NOT wipe out the pot! Over medium heat, add the olive oil to the pot along with all the vegetables. Season with the salt and pepper. Stir often to let the veggies start to cook. When they start to steam, add the bay leaves and the stock. Bring the soup up to a slow simmer, and let it cook until the vegetables are cooked, but not mushy. Gently break up the chopped vegetables with a potato masher, and if you choose, blitz it a bit with an immersion blender. Mix the arrowroot and the milk together and slowly stir it into the soup. Let it heat up to a bubble again, taste for seasoning, and serve with crumbled bacon on top.
Brittany wrote this on 29 December 2015
It is funny sometimes how things stick with you.
Years ago, (why do so many of my posts start with that…?) I was watching Giada DeLaurentiis make a pasta dish on one of her very first cooking shows, Everyday Italian. They featured the finished product first and it was wonderfully creamy and rich looking. I drooled all over the couch.
Then I heard what it was: Vodka Sauce. I wrinkled my nose and nearly changed the channel, but got caught up in all the adjectives she was using to describe the food. Tangy. Velvety. Smooth. All things I did NOT associate with vodka. So I put off doing whatever it is I was supposed to be doing (probably laundry) and watched.
Ooooh baby. It looked absolutely glorious. I mean, the dish was finished off with heavy cream and cheese. How could that be wrong?! (The correct answer to that is, it can’t.) My favorite part? Four ingredients. Four stinkin’ ingredients and you end up with this lovely, easy to make sauce that tastes extra special. And I have been making it ever since.I have mentioned before that our family likes to have an extra special pasta dish for our New Years dinner. This seafood one is a major favorite, but today’s recipe would be excellent as well. It really is a great meal for company and in my experience, adults and kids alike love the flavor. Don’t worry; the alcohol gets cooked out and the bite of the vodka mellows. No one eating this is in danger of getting schnockered. Although, what you do with any leftover vodka is your own business.
Vodka Sauce W/Spicy Sausage
Recipe adapted from Giada DeLaurentiis
I never serve this without the sausage, but obviously, you can omit it. If you don’t have sausage, this is outstanding served alongside grilled chicken. If you want to make it for company but don’t have the time to let the sauce simmer, make it a day or two ahead of time, but stop after you cook down the sauce and the vodka. Let it cool and store it in the fridge. Before you serve it, warm it gently on the stove and then continue with the recipe, adding the rest of the ingredients.
1 quart homemade or purchased plain marinara sauce
1 c vodka
1/2 c cream
1/2 c freshly grated parmesan cheese
1 lb spicy italian sausage in the casing
1 lb pasta-penne, penne rigati, fettuccine, or linguini all work well
fresh basil for garnish, if desired
In a medium sauce pan, heat the marinara sauce and the vodka together over medium heat. Bring it to a slow simmer and let the liquid evaporate until its thick again. This will take about 30 minutes, depending on your sauce. Meanwhile, cook the pasta according to package directions and set aside. Brown the sausages in their casings until cooked through, then slice into coin shaped pieces. Set aside. When the sauce has thickened and the vodka has lost its bite, add the cream. Gently heat through-do not let it bubble- and then stir in the cheese. Heat until cheese is melted and the whole sauce is smooth and creamy. Stir in the sausage and gently toss the whole thing with the pasta until coated evenly. Garnish with basil and serve immediately.
Brittany wrote this on 15 December 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CornishHenHolidays #CollectiveBias
This may sound surprising, but cornish hens are kind of nostalgic for me.
My parents are no doubt scratching their heads right now, since I never ate them as a kid. But when my husband and I were first married and moving around during his time in the Navy, I discovered a double pack of cornish hens at the super market. It was cost effective and perfect for just the two of us so I gave them a try. Turns out they were perfect for us. I kept several tucked in the freezer at all times, and when we had company, I just roasted up a few extra. Now, three kids, three states, and three different jobs later, I find that they still make me think of those early honeymoon years.
Of course, I am talking about the Tyson® All Natural Premium Cornish Hens. Easily recognizable and just as scrumptious as they were 15 years ago! This is probably due to the fact that they have no added hormones or steroids. Just a fresh, all natural product. They are widely available, but I found mine at Walmart in the frozen food section. Each hen is individually wrapped, protecting it from freezer burn and frost, so naturally, you can find them next to similar products, such as whole turkeys.Look at those beauties! I have been buying this product for a long time, so when they say they are wrapped for protection, they aren’t kidding! Every single hen I have ever eaten has been pulled from the packaging clean and perfect and beautiful. Definitely a sign of quality.
I know they look kind of big in the picture above, but they are just a bit bigger than my husbands hand. Perfect serving size for an adult. We usually cut one in half for my two youngest kids to split, but they love that they each get their own ‘drummie’. They make dinner feel so special but are really wonderfully easy to prepare, which makes them a shoe-in for holiday dinners. When you don’t need to roast (or want to take the time to roast) an enormous turkey, or spiral cut ham the size of Texas, try these cornish hens instead. They cook faster and are much easier to find space for in the oven! They also just naturally have more flavor to them. Wether you roast them like the recipe here, butterfly them and throw them on the grill, or even tuck them in the slow cooker, you won’t be disappointed in your results! I have mentioned before that I like to use coupons and since we don’t get a daily paper, I rely on my iPhone for discounts. I am a huge fan of the IBotta app which is incredibly easy to use. It has to be if I am going to use it! Want to give it a try? Install the Ibotta app today and get $1.50 cash back when you purchase your Tyson Cornish Hens.
Memories are a powerful thing. While this dish makes me think of those first years as a married woman, it will forever remind my kids of cozy meals and the comforting smell of dinners at home. That is a nostalgic as it gets.
Rosemary-Orange Cornish Hens W/Carrots & Onions
This dish has simple flavors with a simple technique. Roast meat on vegetables and glaze. Badda bing-badda boom.
4-Tyson® All Natural Premium Cornish Hens, thawed
5 large carrots, scraped and cut to the size of snacking sticks
2 large onions, peeled and sliced into rings or half moons
2 large sprigs of fresh rosemary
1 T soft butter
salt and pepper
1 c orange juice
1/4 c pure maple syrup
Preheat the oven to 375. In a large roasting dish, smear the softened butter evenly around the bottom. Add the onions and carrots to the pan and sprinkle with salt and pepper. Pull the leaves off of ONE of the rosemary sprigs, trying to leave them in large clumps. This makes it easier to remove later. Sprinkle them evenly over the vegetables and set the pan aside. Remove the packaging from the cornish hens and discard. No need to rinse these birds! Just tuck the wing tips back and under and place them on the vegetables in the roasting pan. It is fine if the hens touch but they shouldn’t be too crowded. Sprinkle the hens with just a pinch of salt and pepper (inside and out) and place the whole pan in the oven and roast for 45 minutes. Meanwhile, in a small, heavy bottomed sauce pan, simmer the orange juice, syrup and remaining rosemary sprig. Leave the herb whole so that you can remove it in one piece later. Simmer, stirring occasionally until the glaze has reduced by half and has thickened a bit, about 15 minutes, but it depends on your juice and your syrup. Set aside. After 45 minutes, check the hens. The drumsticks should move easily when wiggled and the juices should run clear when you pierce the thick part of the thigh. If not, give the hens another 15-20 minutes. When they are just about finished, brush them liberally with the glaze and let them continue to roast for five minutes. Repeat two more times, watching so that they don’t burn. Then remove the pan and set the birds on a serving platter to rest. Remove the veggies from the dish to a serving bowl with a slotted spoon. If desired, serve the broth over rice on the side. Enjoy!
Brittany wrote this on 18 November 2015
There is a misconception that great produce is not available once summer is over. *gasp* I know. Shocking.
Obviously, since you all go to pumpkin patches and apple orchards in September and October, you know that this cannot entirely be the case. Autumn is a favorite time of year for a lot of reasons (fall colors, crisp weather, cute boots…) but I am continually inspired by the rainbow of available items at my local farmers market. The colors and flavors and textures draw me into the kitchen like no other season does. I’m not talking about the heavy, cream laden casseroles and hot dishes, although those are good too. I’m am referring to the stewed, roasted, and braised root veggies and greens that thrive in this chilly weather.
So in turn, to inspire all of YOU, I have TWO (actually three) ways to enjoy a rainbow of vegetables this season. Roasting is easy, classic, and tasty, but it goes beyond just roasting and eating. There are so many different ways to take this dish to the next level, and these are just two of them. What are YOUR favorite ways to enjoy the veggies of the season?
Check out the recipe for Roasted Vegetable Salad and Roasted Veggie Pasta over at the Columbia City Moms Blog!
Brittany wrote this on 6 October 2015
But this isn’t just any german dish. This is a family recipe that has been enjoyed for generations. As a kid, my parents made this throughout the colder months of fall and winter (and spring…) and to be honest, I never appreciated it then. I didn’t used to be a fan of tangy, vinegary recipes. Thankfully, I grew out of that and as an adult, I am trying to make up for lost time. Better late than never right? I am very grateful that my kids inherited my love of food!
I actually have significant german ancestry, as does my husband, and while I have ever been very motivated to celebrate Oktoberfest anytime before, I wanted to put together a menu and do something special this year. Unfortunately, our plans for this past weekend were cancelled due to weather (two weeks of rain+hurricane Joaquin=our current situation here in Columbia, SC) but just before our power went out, we thoroughly enjoyed ourselves. I made Sauerbraten with big fat noodles and huge piles of these potatoes on the side. Rest assured, there was also beer.
It is hard to convey the sheer abundance of flavors in this warm salad. It bursts with creamy, salty, tangy, and sour with just a bit of sweet. It goes wonderfully with anything roasted, stays warm for quite awhile when covered well, and reheats great. There aren’t too many ingredients, and once the potatoes are boiled, it comes together quite quickly. At its base, it is just a simple dish. Handed down through the family, I will continue to make it for my own, paying homage to our heritage is small, tasty ways.
Hot German Potato Salad
Grilled brats, simmered in beer and onions, are so good with this it may render you speechless with joy.
9 medium potatoes, peeled and cubed into bite sized pieces
1/2 lb bacon, diced
1 small onion, minced
2 T flour
2 T sugar
1 tsp salt
1/2 tsp celery seed
2/3 c water
1/3 c white vinegar
Cook potatoes until just tender. Drain and set aside. In a large skillet, fry and brown the bacon pieces until crispy. Remove with a slotted spoon and set aside. Pour off all but 2 T of the bacon grease. Add the onions to the skillet and sauté over medium heat until translucent, but not fried. Add the flour and whisk or stir until combined and smooth, continuing to cook until the flour flavor is gone, about one minute. Add the sugar, salt, celery seed and stir. Pour in the water and vinegar and stir or whisk until smooth and thick. Turn off the heat and add the potatoes and bacon, gently string to coat the potatoes well. Taste for seasoning as it may need salt. Serve immediately or cover and keep warm. Enjoy!
Brittany wrote this on 30 September 2015
I do that all time. Like when I check out the recipe for a chocolate cake and I see the words sour cream, cocoa, coffee, ganache, and vanilla. Yeah. You know its gonna be outstanding. Or a beef stew that has the words red wine and fresh rosemary tucked amongst the potatoes and onions. Mmm. You can almost taste it, right? It is the same reason your mouth starts to salivate when you hear the words apple pie or pumpkin spice latte. You already know what is in it and that it will be fantastic.
This dip is kind of like that. Spice, lime, garlic, sesame, curry…mmmm. For those of you that are looking for a bit of a change from the hummus scene, I got your back. If you are obsessed with all things spicy and, well…we’ll just say it…Sriracha…then you are covered with this one. If you are gluten free and love variety in your diet, then here ya go! And if your house is the place to be for every football game from now until the Super Bowl because of your 879 million inch flat screen and make-ahead snacks with a kick are totally singing your song, well then I am playing your tune amigo!!
I am not usually into food trends, but it is hard to avoid Sriracha right now. And for good reason, since it is quite fantastic. It was around a long time before it became the most famous condiment EVER and it will be around long after the foodie world has moved onto something else. But don’t burn out on it because the flavor of this stuff is really spectacular. Spicy, yes, but vinegary and earthy at the same time. Not just any hot sauce, so don’t be fooled. It is just good stuff.
The combination of flavors in the finished dip here is a little bit asian and a little bit mediterranean. A nice fusion that is perfect with the flavor of the hot sauce and makes for a light and creamy dip. My kids inhale this just as much as my husband and his friends do, so don’t be put off by the Sriracha in the title. YOU control the heat and since you can dip nearly anything in it short of shoe leather and have it taste good, it covers all your bases. If you are thinking this would be awesome at your upcoming Halloween party, you would be right. Adding this to your menu for game day and toting it along to a holiday party or two would also be in order. Check YOU out being all trendy and stuff!
White Bean Dip W/Sriracha
Recipe adapted from White On Rice Couple
This is great served with just about anything. It is also fantastic on a tortilla with chicken or wrapped up with some deli turkey. Spread it on toast with tomato and avocado and gaaaaaaah.
In the bowl of a food processor, add:
2 (15 oz) cans cannellini beans, drained and rinsed
2 T extra virgin olive oil
2 T lime juice
1 heaping tsp chopped garlic
2 tsp sesame oil
1 T soy sauce-I prefer low sodium
2 T Sriracha, or to taste
1 tsp curry powder
1 T water
Blend all ingredients together until smooth. Add water by teaspoonfuls if it is too thick. Scrape sides of the processor and combine well. Serve with crackers, pretzels, and various veggies. Enjoy!
Brittany wrote this on 24 September 2015
Several months ago, I decided to start buying my meat in bulk and wholesale off the back of a truck. I swear it is much less shady than it sounds…
We are loving the convenience of it, but occasionally, I start to abandon my regular recipe rotation and randomly seek out something new. Something different. Something with zing. Years ago, I made chicken similar to this from a recipe I found in a Better Homes & Gardens cookbook. I have no idea what the full recipe was, but I recreated it again from memory with great success. It combines two of my favorite items to use in marinades and sauces: lemon and mustard. Packed with flavor and that tangy zing, these two ingredients add very few calories to a dish, but bring the taste factor over the top. There are few additions that pack such a flavorful punch and that is exactly what they do to this chickie. Give it a PUNCH.
This dish is great for a weeknight because you can let it marinade for a few hours, or just smear the sauce on it and throw it in the oven. It comes out equally wonderful either way. A few pantry and fridge ingredients that are always on hand and dinner is done. It goes great with just about anything you can throw at it; potatoes, pasta, veggies, salad, rice, or whatever leftovers you pull from the icebox. Speaking of leftovers, this chicken, cold and diced and thrown on a salad is pretty darn fantastic. Almost as fantastic as having 80 pounds of meat in your freezer.
Lemon-Mustard Baked Chicken
Adapted from a memory I have of a recipe in BHG. 🙂
You have several options with this recipe. Add the marinade and freeze the unbaked chicken for later, or follow the directions, but grill instead of bake. Roasted potatoes are so good with this chicken, it is down right criminal. Double the recipe and make it the main player in a meal for company! Just watch how much salt you add. My lemon pepper mix from the the store has no salt added, but every brand is different.
3 large, boneless-skinless chicken breasts, or 4 medium to small
1/4 c of extra virgin olive oil, grapeseed oil, or coconut oil
1 T dijon mustard
1 T lemon juice
1 tsp lemon pepper seasoning
1 tsp dried oregano
large pinch of salt
Preheat the oven to 350 degrees. Mix all of the ingredients (except chicken, duh) in a small bowl and pour over the meat. Turn to coat and let marinade for 2 hours if possible. Place into a large baking dish and roast until just cooked through, about 30 minutes. Roasting time will depend on how large or thick your chicken pieces are. Try not to over cook! Let cool a bit, slice, and enjoy!
Brittany wrote this on 27 August 2015
Truthfully, I have never been a big fan of spaghetti squash. I have only tried it a few times before, and the results were kind of underwhelming. But when my sister, the gorgeous and ridiculously fit woman behind the Instagram account @j_rose_fitness told me that she just HAD to make this dish for the family, I agreed wholeheartedly. Because, really…I never turn down free food.
And holy WOW! It has surpassed chicken spaghetti as my new favorite casserole and totally changed my initial impression of spaghetti squash. Apparently I was making it wrong before, because there is certainly nothing wrong with this dish! It is incredibly creamy and the flavor here is over the top outstanding. My favorite part is that we can make it different every single time. Notice the title? Pizza casserole. Meaning the ingredients change based on what you like on your pizza! In the above pic you can see green olives, sausage and mushrooms peeking out. That just happens to be the ‘pizza’ combo we made this time, but the possibilities are endless! Yes, this recipe happens to be paleo, gluten free, and dairy free, but those are really just labels for people with food sensitivities and allergies. It is so hearty and so dang comforting that it actually tastes indulgent. Like you are sinking your teeth into something sinful! So wether you are watching what you eat or not, I recommend giving this a try. I have added it to the menu for several upcoming events where I am hosting kids and adults alike, both of which have issues with food. Spicy or mild, crazy or simple, I can mix it up ahead of time and leave my hands free to entertain. It makes a giant pan so it feeds a crowd. Or as I discovered, just our family of five with only ONE serving for leftovers! I honestly have no idea if it freezes well because we always eat it, but that is on my list of things to experiment with soon.
Have YOU ever tried spaghetti squash? How did you eat it?
Just before going in the oven. Kinda pretty, right?
Just out of the oven! And yes, it is incredibly difficult to not snitch a bite of crispy pepperoni off the top! You can’t believe how incredible this smells!!
Paleo & GF Pizza Casserole
Recipe from JRoseFitness, inspired by PaleOMG
Any matter of desired meats or veggies can be mixed into this casserole. The ingredients below are what WE like. Use your imagination and come up with a tasty combination!
1 large spaghetti squash
2 c store bought or homemade marinara sauce or pizza sauce
1 lb Italian sausage, sweet or spicy, browned, crumbled, and drained of excess grease
1 lb portabella or shitake mushrooms, sliced
1 large sweet bell pepper, diced
1 small onion, diced
2 eggs, beaten
1/2 c sliced black or green olives
Pepperoni slices, optional
Preheat the oven to 350 degrees. Halve the spaghetti squash lengthwise and scrape out the seeds. Lay the two halves cut side down in a lined sheet pan and bake until soft when pressed with a finger, or a knife slides in easily. Remove and set aside until cool enough to handle. Meanwhile, brown the mushrooms, onion, and pepper in a bit of olive oil until just starting to soften. Set aside. When the squash is cool enough to hold, use a large fork to scrape the squash (it will come out in strings looking like spaghetti-hence, spaghetti squash) into a large bowl, separating the threads as you go. Leave the oven on, and spray or butter a large, 9X13 glass baking dish. Add the sauce, sausage, veggie mixture, eggs, and olives to the bowl, mixing thoroughly. Pour the whole thing into the prepared dish and smooth the top flat. If desired, and I highly recommend it, cover the top with slices of pepperoni, overlapping slightly. Bake the whole casserole in the oven until the center is hot and it is all evenly browned and crispy on top, about 30 minutes. Let sit for a few minutes to settle and then scoop and enjoy! Top with grated parm if you so desire!
Brittany wrote this on 16 July 2015
Living in South Carolina means lots of sunshine and an abundance of outdoor living spaces. My family and I, along with any guests that stop by, are most often on the porch enjoying the breezes, so whenever I have the opportunity to make meals outside and not heat up the house, I take it. Cooking outdoors allows me to spend more time with those I love, and to impart a little extra flavor into my food. And when I grill, I like to do it as simply as possible.
This recipe hits all of those points!
There are few things as good as fresh from the garden tomatoes. But some would argue, myself included, that the occasional addition of bacon only improves things. This is definitely one of those times. This simply grilled bread is just toasty enough to stand up to the tomatoes and give this snack a nice, toothy crunch. Topped with summer tomatoes and salty bacon, this appetizer or first course could easily become a light dinner. Prep the ingredients ahead of time and it becomes a fuss free dish you could make with your eyes closed. Around here, an enormous glass of sweet tea (lots of ice) makes the perfect partner to a platter of this bruschetta, but I’ll let you make that call.
What is YOUR favorite dish to grill and what kind of cold drink to you enjoy it with?
Grilled Tomato & Bacon Bruschetta
This is an easy dish to prep ahead. Make the tomato topping and set aside until ready to serve. Slice the bread and wrap well to keep fresh, and crumble or chop the bacon and set aside as well. Have all the ingredients sitting out at room temp and waiting for you. When you are ready to make it, brush the bread, grill, top, and serve-all in a matter of minutes!
1 lb bacon, fried till crispy
1/2 of a 1lb loaf of whole grain Italian baguette, or similar bread, cut into half inch slices (this will give you about a dozen slices)
3 large, vine ripe, preferably local tomatoes, chopped
small pinch of salt
large pinch of ground black pepper
2 T of olive oil
1 tsp of balsamic vinegar
When the bacon is cool, chop or crumble and set aside. Gently toss the tomatoes, salt, pepper, olive oil, and vinegar together in small bowl. Set aside. Lightly brush both sides of the bread with olive oil and grill over medium high heat, just until toasted and grill marks appear. THIS WILL NOT TAKE LONG! A minute at most! Flip the bread to toast the other side. Remove the toast to a platter and top with large spoonfuls of the tomato mixture. Sprinkle with bacon and serve immediately.
Note: Topped with a fried egg, these make an awesome dish for brunch!
Brittany wrote this on 13 July 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#GrillWithATwist #CollectiveBiasYes, these amazing tacos are as good as they look and YES, they are healthier than you think! Score!
The above dish is actually vegetarian, thanks to a little help from MorningStar Farms! I have long been a fan of their veggie cuisine and my kids count the chicken nuggets among their personal favorites. I keep them stocked in my freezer for quick lunches at home and add them to their plates with sweet, bell pepper strips, cottage cheese, and a pile of berries.
That convenience stretches out during the summer too! Wether I am cooking on the grill or just trying to incorporate as many fresh, summer foods into the menu as possible, I like to make sure all my guests have something they can eat, regardless of food preferences. Enter these incredibly kicked up chicken tacos! They satisfy everyone with one spectacular meal!
I purchased all of the items for this recipe at my all time favorite store-Target. So it basically means I have a one stop shopping trip, since I am always in Target anyway! *sigh* Aren’t we all…?
I found my MorningStar Farms product in the meat and seafood portion of the frozen section and am thrilled that they always have such a huge variety!
They also happened to be on sale the day I went shopping so you can BET that I stocked up. I often incorporate meatless meals into our menu rotation for health reasons, variety, and also to keep my grocery budget on target. The cool thing is that MorningStar Farms has a Veg of Allegiance program where you can pledge to skip the meat for a voluntary number of meals! To learn fun facts, take the pledge yourself, and even earn awesome prizes, click on the link and learn more about it!
This particular recipe is a bit spicy due to the addition of Sriracha, but even my kids scarfed it down. It takes a few ingredients and elevates them to something you would order at a little tex mex restaurant. But WAY cheaper and much easier than having to leave your house. Be sure to make plenty, as it seems to require a very large platter to keep up with demand!
Spicy Chicken Tacos
Just a a few simple ingredients is all it takes for this recipe. Minimal ingredients but maximum flavor!
4 MorningStar Farms Original Chicken Patties, cooked according to package directions
3 c of shredded coleslaw mix (about 1/2 of a one pound bag)
1/4 c mayo
1 T Sriracha
1 T lime juice
8 corn tortillas
extra lime wedges for serving
While chicken patties cook, toss the coleslaw mix, and next three ingredients together in a bowl until evenly mixed. Taste for seasoning and add salt and pepper to taste. Slice the chicken into strips. Gently toast the corn tortillas one at a time in a dry pan over medium heat, flipping the tortillas when one side is barely browned. Immediately, but carefully as they are a bit warm, layer a few pieces of chicken in the center of the tortilla and top with about 1/4 c of spicy slaw mixture. Serve with extra lime for squeezing!
Brittany wrote this on 8 July 2015
Fine. All love. Its an all love thing. I love capers.
But doesn’t everyone? If you haven’t tried them, they are actually little buds that have been pickled and brined. They have a sharp, tangy little bite like a pickle, but its more vinegary. They are a fantastic accent to SO many foods, and the recipe above has been my obsession for a few months now. I canNOT stop eating this.
It started one day when I wanted egg salad, but I also wanted tuna salad. So I combined the two and started tossing things in. I tried lemon juice; it was too sour in here. I tried sour cream, but it ended up making everything too creamy. I wanted chunkiness that I could pile on a fork. Not in the mood for bread, I started dumping my mixture over avocados. The tomatoes on the side are not part of the recipe, but I have to say, they are absolutely outstanding with this so be sure to serve some alongside.
Mound this stuff on a bagel, whole grain bread, crackers, or keep it real and eat it out of the bowl. Wonderfully satisfying and full of nutrition, this dish might have you starting your own relationship with capers. *sigh* Welcome to the club.
Tangy Tuna Salad W/Avocado & Capers
Note: This serves one person. When I double the recipe, I can easily feed myself and my three kids. It is also incredible using salmon, but the flavor of the tuna works better here.
1 individual tuna pouch (about 2-3 oz)
2 hard boiled eggs, one yolk discarded
1 T capers, drained
1 T good mayo
pinch of salt
ground pepper to taste
1/2 whole avocado, peeled
fresh tomatoes & crackers for serving
In a medium bowl, mash the tuna and eggs together until broken up. Add the mayo, capers, and seasoning, and toss gently with a fork until combined. Serve the tuna salad over the avocado and serve with tomatoes etc.
Brittany wrote this on 30 June 2015
First on the list this summer is this Korean Beef. Oh. My. Lanta. This is good. And I mean, really good. My kids inhale it and my guests devour it. It has incredible flavor with just a few ingredients and you can make the whole she-bang in about 20 minutes. Tops. Is that not a beautiful thing? Its a beautiful thing. Pictures of the new house (and my new kitchen), coming soon. 🙂
Quick Korean Beef
Adapted from The Girl Who Ate Everything
I have been meaning to try this with honey instead of brown sugar, but haven’t yet. Let me know if you give it a go!
1-1.5 pounds of lean ground beef (I err on the side of more…)
1 small onion, or half of a large onion, diced small
1/4 c brown sugar
1/4 c low sodium soy sauce
1 T sesame oil
1 heaping tsp of gated fresh ginger
3 cloves garlic, minced
large pinch of dried red pepper flakes
cooked brown rice for serving
green onions or parsley for garnish, if desired
In a small liquid measuring cup, combine the sugar, soy sauce, oil, ginger, garlic, and red pepper flakes. Set aside. In a large skillet, brown the beef and the onion together until cooked through. Drain off excess fat if necessary. Over medium low heat, add the sauce mixture and stir well, heating until it coats the beef and evaporates a bit. Serve over brown rice and garnish with green onions or parsley.