Things That Warm the Heart

TIPS

This week take time to go for a stroll, the weather is beautiful, birds are chirping and the trees are budding.  Take some time in your schedule to get some fresh air everyday, it will do wonders for you.  Do more walking, park farther away when you shop and get in a few extra steps.  Have a wonderful week!

I rarely include pasta dishes but, this eek took the chance.  I try to avoid grains in my recipes as so many are gluten intolerant, but if you are then you can find a substitute grain free pasta for the recipe.

AND, I did not include a shopping list this week, sigh!  If you have followed me thus far, I am sure you are used to how it goes, list items by area of the store, like produce, meats/cheese/dairy, and condiments/oils and spices.  Shop on the outside of the store and stay away from the middle where they sell all the processed foods.  You’re welcome!

Carbonara with Sweet Potato, Mushrooms and Spinach

This week uses a vegetable spiralizer, I have mentioned this kitchen gadget before I couldn’t be without it!

INGREDIENTS

• 2 pounds sweet potatoes, peeled
• 3 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 3 strips turkey bacon, chopped
• 1 8-ounce package sliced mushrooms
• 2 cloves garlic, minced
• 1 5-ounce package baby spinach

1. Put a large pot of water on to boil.
2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”
3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

Another Chicken Recipe

Ingredients:
mozzarella
chicken breast
cherry tomatoes
basil
Sea Salt
Pepper
sour cream
fresh dill
sour cream

Instructions:
Preheat the oven to 400 degrees F
Cut the mozzarella piece in half, vertically.
Slice it in six medium pieces.
Take each chicken breast and carve it six times on one side, until you almost reach the other side.
In each of the carved spots, place a slice of mozzarella, a slice of cherry tomato and a basil leaf.
Sprinkle salt and pepper.
Pour the sour cream in a saucepan.
Sprinkle fresh dill on the sour cream.
Place the two chicken breasts on the sour cream.
Cook in the oven for 35 minutes.

Cilantro Lime Chicken

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1/2 cup yellow onion, finely chopped
• 1/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
• 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish
• 1/2 teaspoon red pepper flakes
• Sea salt and freshly ground pepper, to taste
• Asparagus

PREPARATION

1. Preheat oven to 375º F and season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.
3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.
4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.
5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.
6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.
7. Remove from oven and let rest 5 minutes.
8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.

Honey Garlic Chicken(Slow or Pressure Pot)

If you have a pressure pot you can probably adapt this recipe yourself, but it is originally for the slow cooker.

Ingredients
– 1-½ pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
– 1 pound baby red potatoes, halved
– 1 pound small whole carrots, cleaned and stems removed
– 1 pound green beans, trimmed
– ½ cup soy sauce
– ½ cup honey
– 1-½ teaspoons dried basil
– ½ teaspoon chili flakes
– ½ teaspoons black pepper, plus more to taste
– 8 cloves garlic, minced

How To

Tip

Prefer crispy skin on your chicken thighs? Broil them! After cooking in the slow cooker, preheat your oven to broil. Place the thighs on a sheet pan, skin-side up, and broil for 3 to 4 minutes, until you reach your desired crispiness.

Southwestern Pasta