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Week Of Aug 1, 2016

Week Of Aug 1, 2016

A WEEK OF FAVORITES

This week I’m going to resurrect some of my most favorites and easy recipes!  I have included links for each on, click on the blue line.  Here you go, enjoy!

One Pan Balsamic Chicken

 

This is one of my favorites because it’s fast, tasty and only takes one pan!!

One Pan Balsamic Chicken

 

No Bean Chili

This is a recipe my mom gave me and I love it, great for those on a Paleo diet.

Crock Pot Chili (no beans)

 

Pot Roast with Red Wine

This is one of the most tender and flavorful roasts I’ve ever made and tasted!  Try it, you won’t be disappointed.

Pot Roast with Red Wine

 

Bunless Burgers

I just personally love these, it may not be your thing, but I tend to love veggies so this is a great summer meal for me.  Meat is heavy and makes me feel so stuffed when it’s hot, so I prefer eating more vegetables.  You can also substitute the tomato bun with a portabella mushroom.

Bunless Burgers

 

Mexican Cheesy Stuffed Chicken

This is just one of my most favorites, I love chicken and I love anything with a Mexican flair.  This dish has them both!

Mexican Cheesy Stuffed Chicken

 

Chicken w/Lemon Butter & Pasta

Chicken w/Lemon Butter & Pasta

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. angel hair or your favorite Gluten free if needed
  • 1/4 c. butter
  • 2 cloves garlic, minced
  • 1/2 small red onion, finely chopped
  • 1/3 c. freshly squeezed lemon juice (from 4 lemons)
  • 1 lemon, thinly sliced into half moons
  • Zest of 1 lemon
  • pinch of crushed red pepper flakes
  • 3 c. baby spinach
  • 1/4 c. Parmesan

DIRECTIONS

  1. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  3. Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water.
  4. Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
  5. Add angel hair and toss until combined. (Add more pasta water if desired.)
  6. Top with Parmesan.

Week of July 11th, 2016

Creamy Garlic Chicken

Ingredients
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup Parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.  I suggest to double the sauce recipe if you like to eat it with pasta.

Chicken w/Lemon Butter & Pasta

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. angel hair or your favorite Gluten free if needed
  • 1/4 c. butter
  • 2 cloves garlic, minced
  • 1/2 small red onion, finely chopped
  • 1/3 c. freshly squeezed lemon juice (from 4 lemons)
  • 1 lemon, thinly sliced into half moons
  • Zest of 1 lemon
  • pinch of crushed red pepper flakes
  • 3 c. baby spinach
  • 1/4 c. Parmesan

DIRECTIONS

  1. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  3. Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water.
  4. Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
  5. Add angel hair and toss until combined. (Add more pasta water if desired.)
  6. Top with Parmesan.

Fried Zucchini Fritters

Ingredients
  1. 1 large zucchini or 2 small
  2. 1 clove of garlic peeled and minced
  3. ¼ Cup fresh basil; we grown our own, but you can find it at any grocery store
  4. ¼ cup fresh oregano. Ditto
  5. 1 tablespoon lemon zest
  6. 2 organic eggs
  7. ¼ cup flour – Gluten Free if necessary
  8. ¼ teaspoon Onion powder or to taste
  9. 1 teaspoon salt or to taste
  10. ¼ teaspoon of pepper or to taste
Instructions
  1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
I love these served with Ranch Dip, I make my own and you can get the recipe here, like I did from Homemade Mommy.net

Baked BBQ Beans

INGREDIENTS

  • Water
  • 2 tablespoons kosher salt
  • 1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
  • 1 Tbsp coconut oil
  • 1 1/2 cups finely minced yellow onion (about 1 large onion)
  • 2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
  • 1/4 cup finely diced green bell pepper
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 2 cups chicken stock or low-sodium broth, personally I make my own broth
  • 1 1/2 cups ketchup
  • 2/3 cup coconut sugar
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon BBQ Spice or your favorite sauce
  • 1 tablespoon hot sauce

DIRECTIONS

  1. In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
  2. Add onion and coconut oil to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
  3. Stir in ketchup, sugar, honey, molasses, mustard, vinegar, barbecue spice or sauce, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately;  or alternatively, cool completely and refrigerate overnight. Reheat before serving.  I do this because I think the sauce is thicker and the flavors are a lot tastier.

Watermelon Cake

A few years ago I did a watermelon cake for an outdoor summer wedding.  We served fruit cups along side so the guests could enjoy a wider selection of fruit.

Find a pretty big watermelon to attempt this, use the seedless type.  Cut off both ends as straight as possible, use a knife to cut out the center, you may want to make it layered, if not, just leave it like this.   For a layered caked cut the center in half and cut one of the pieces slightly smaller around to stack on top and stick a few wooden skewers into it to keep it from sliding.

Decorate with other fruits like strawberries, blueberries, pineapple, kiwi, etc. cut into cute shapes.  You can just set a ring of assorted fruits around the base if you’d like.  I’ve put a couple of pictures here for you to get ideas from, use your imagination or search Google images for additional ideas.

Watermelon Cake   Watermelon cake 2

Here is the one I made:

Fried Zucchini Fritters

Fried Zucchini Fritters

Ingredients
  1. 1 large zucchini or 2 small
  2. 1 clove of garlic peeled and minced
  3. ¼ Cup fresh basil; we grown our own, but you can find it at any grocery store
  4. ¼ cup fresh oregano. Ditto
  5. 1 tablespoon lemon zest
  6. 2 organic eggs
  7. ¼ cup flour – Gluten Free if necessary
  8. ¼ teaspoon Onion powder or to taste
  9. 1 teaspoon salt or to taste
  10. ¼ teaspoon of pepper or to taste
Instructions
  1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
I love these served with Ranch Dip, I make my own and you can get the recipe here, like I did from Homemade Mommy.net

Chicken w/Lemon Butter & Pasta

Chicken w/Lemon Butter & Pasta

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. angel hair or your favorite Gluten free if needed
  • 1/4 c. butter
  • 2 cloves garlic, minced
  • 1/2 small red onion, finely chopped
  • 1/3 c. freshly squeezed lemon juice (from 4 lemons)
  • 1 lemon, thinly sliced into half moons
  • Zest of 1 lemon
  • pinch of crushed red pepper flakes
  • 3 c. baby spinach
  • 1/4 c. Parmesan

DIRECTIONS

  1. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
  3. Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water.
  4. Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
  5. Add angel hair and toss until combined. (Add more pasta water if desired.)
  6. Top with Parmesan.

Coriander & Lemon Crusted Salmon w/Asparagus Salad

INGREDIENTS

  • 1 tablespoon coriander seeds
  • 1 teaspoon lemon zest
  • 3/4 teaspoon fine sea salt, divided
  • 1/2 teaspoon crushed red pepper
  • 1 pound wild salmon, skin-on, cut into 4 portions
  • 1 pound asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon ground pepper, plus more for garnish

PREPARATION

  1. Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
  2. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
  3. Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon.
  4. Broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.

Creamy Garlic Chicken

Creamy Garlic Chicken

Ingredients
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup Parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.  I suggest to double the sauce recipe if you like to eat it with pasta.
Flag Fruit Skewers

Flag Fruit Skewers

Fruit Skewers

Skewers

Pint of Strawberries

Pint of Blueberries

4 Med Bananas

Bamboo Skewers

Oblong Aluminum 9 x 13 pan

Alternate 6-8 skewers with bananas and strawberries.  Start and end with a strawberry.

5 skewers beginning with a strawberry and alternating with the banana halfway up, top off remaining half with blueberries.

Arrange the five skewers with blueberries in the pan first, then place the strawberry/banana skewers along side until the pan is full.

Red, White & Blue Salad

Red, White & Blue Salad

Red, White and Blue Salad

red, white blue salad

16 oz washed and chopped fresh spinach leaves

Pint of Strawberries

Pint of Blueberries

Feta Cheese or Blue Cheese

Walnuts or Pecans

OPTIONAL: Chopped grilled chicken breast, approx. 1 cup

Clean and remove stems from strawberries, then slice. Wash blueberries, drain and dry on paper towel.  Add desired amounts of fruit and selected cheese and nuts to the spinach.

Suggested dressing is an olive oil balsamic like this one! (click for recipe)

Red, White & Blue Cupcakes

Red, White & Blue Cupcakes

Cupcake

Cake mix or home made recipe

Canned coconut milk

Liquid Vanilla Stevia (Buy on AMAZON)

Blueberries and strawberries.

Bake, according to the instructions, your favorite cupcake recipe, regular or PALEO whatever you like!!

I like to frost with fresh home made coconut whipped cream! (Click for recipe)

Add fresh blueberries and sliced strawberries to the tops.