Would you believe that I've never made or eaten spaghetti squash?  I told a friend that today and she couldn't believe it.  It seems I'm behind on this one (among many other things), but that all ended with this delicious "pasta" dish.

I love when an idea comes together.  Don't get me wrong, I am a planner - but sometimes, when menu planning, the general idea is there but it takes some trial and error in the kitchen to actually develop the recipe.  That's what happened with this dish - minus the error (thank goodness).

To be honest, that's what's happening with my life right now - I feel like a lot of things are coming together through trial and error.  I suppose everything in life, for the most part, works that way.  You just cross your fingers that the outcome is favorable - or in this case, delicious.

 

I started by cooking my spaghetti squash using this method from a popular Paleo food blog, Elana's Pantry.

Then I began making my sauce:

1 onion, chopped
1 clove garlic, minced
3 T EVOO
1 package organic chicken tenders
1 t dried oregano
1/2 c dry red wine
1 can crushed organic tomatoes
1 t coconut palm sugar
2 T capers
salt and pepper

Start by heating the EVOO over medium heat, add your onions and garlic.  Make sure the temperature isn't too hot - you don't want to burn the garlic.  Season with salt, pepper and oregano, and let cook for 5 minutes until the onions start to sweat.  Add the chicken tenders to the pan and let them brown.  Flip the chicken pieces, and continue to let the onions carmelize.  You should have a nice brown color on them.

Add in your red wine and let it cook until the alcohol is burned off (when it stops smelling like alcohol).  Add the canned tomatoes and more salt and pepper, as well as the sugar and capers.  Let it simmer for about 10 minutes more until the chicken is cooked through. 

Serve over the spaghetti squash and sprinkle with parmesan cheese (optional).

What's your favorite way to eat spaghetti squash?

Enjoy!
XoXo,
Nicole

I'm a huge advocate of eating seasonally.  While I try and get majority of my food from local farmers, some things we eat make their way by truck or plane.  Sadly, tropical foods just don't grow in Wisconsin (sad face).  These aren't things that I get often, but I don't like to deprive myself of yummy flavors - especially when there is limited time to get these foods in the midwest.  Tropical foods like pineapple, guava and mangoes are foods I try and get once or twice each summer.

I'm always surprised when people tell me they've never eaten mango.  Mangoes are such a delicious and versatile fruit.  I love frozen mangoes in smoothies (and margaritas!), grilled, over ice cream or in a salsa.  As a salsa it can be eaten over grilled chicken, pork or fish - heck, eat it with tortilla chips, if you prefer.

You really only need a handful of ingredients to give you a mouthful of flavor!

There are a couple things to know when preparing mango, the first is peel the skin away from the flesh, and then know that there is a stringy core in the center.  You'll need to cut around it - much like you would cut an apple if you weren't using an apple corer.

Mango Salsa

1 mango, diced
1/2 red onion, minced
a handful of your favorite tomatoes, diced
1 jalepeno, seeds removed and minced (optional - if I'm eating this over fish, I usually leave out the jalepeno)
juice from one lime
1 T fresh cilantro, minced
salt & pepper to taste

Mix all ingredients in a bowl and let sit for 15-20 minutes before serving.

Spoon over your favorite fish or meat and enjoy!

Super easy and very delicious.  I'd encourage you (before the summer is over!) to experiment a little and see if you can find a way to enjoy these yummy fruits.

Enjoy!
XoXo,
Nicole

The sun is shining and it's a very good day.  It's vacation day!

My husband and I are catching a flight out of the cold midwest and spending the next five days in sunny Arizona.  My hope is by the time we return, warmer temperatures will be here to stay!  Even though it may not feel like spring outside, I'm noticing a change in the way I am eating.  I'm done with the winter soups and stews, and have moved on. 

Just as my wardrobe is switching over to brighter colors and lighter materials, the foods I'm craving for are lighter and brighter too!  I've been eating more salads and (even though they aren't 100% in season here) more berries.  Fish and greens have replaced roasts and starchy vegetables.  I feel lighter, more energetic and ready to get outside on a more regular basis. 

If only the weather would cooperate.

Oh well, at least I'll have 5 days to soak up all the Vitamin D I can!

Here's a nice recipe as you transition into spring eating.  I adore lettuce wraps, but the always end up too salty when I get them at restaurants (not to mention all the other junk they may add).  You can easily use different kinds of lettuce for the wrap as well - I used radicchio for this meal and it was perfect!



Chicken Lettuce Wraps
serves 4
1 large carrot, diced
2 stalks celery, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 clove garlic, minced
1 c cooked chicken breast, diced or shredded
1 c cooked brown rice or quinoa
olive oil
soy sauce
crushed red pepper flakes, to taste
1 head radicchio or your favorite lettuce
4 scallions, sliced - white and light green parts

Start by sauteing your carrot, celery, bell peppers and garlic in some olive oil.  After your veggies are soft (about 5-7 minutes) add your chicken and rice.  Give the pan a couple glugs of soy sauce and sprinkle in some red pepper flakes.  Cover and turn the heat to low.  Cook for another 5-7 minutes, or until flavors have combined.

Meanwhile, separate your leaves from the head of lettuce.  Be careful so that you keep them in tact. 

Fill each lettuce "cup" with chicken mixture, top with scallions and enjoy!

Have an amazing week!
XoXo,
Nicole

My newsfeed has been blowing up with people catching colds, coming down with the flu and just feeling under the weather in general.  My husband has had an upper respiratory head cold that has been lingering for over a week now.  During the winter months (especially in the midwest) it seems like everything can get a little dreary and icky feeling - and I truly believe that our mental wellbeing, as well as physical health, suffer the most at this time.

Each year, around November, I begin making batches of bone broth.  If you've ever made homemade stock, it's basically the same thing.  I get my soup bones from my butcher when I buy my cow and pork in bulk.  When I cook my chickens, I just save the carcass for the broth.  I prefer beef bones for my bone broth - I use pork and chicken for other stocks to cook with.

Obviously this recipe isn't going to help my vegetarian and vegan friends, but if you're a meat eater - or at the very -least will drink broth from an animal product - then you're in luck!  You can use any bones that you save from your regular meals.  I prefer to use the ones from the butcher because they are thicker and don't have any seasoning yet on them (if I had cooked a meal and then used the bones).  

Bone broth helps to calm our stomach/gut and strengthen the GI tract (makes it great for those with digestive issues and Crohns).  In addition to keeping us safe from germs, bones are loaded with minerals like magnesium, calcium and other trace minerals that our body absorbs when we drink the broth.  If you're looking to maintain your health during the winter months and detoxify your liver at the same time - then don't hesitate to make your first batch of bone broth and get drinking!

Bone Broth
fills 10-12 8oz mason jars

1 lb soup bones from butcher (or any leftover bones), preferably from grass fed animals
2 onions, quartered
5-6 carrots, whole
3 cloves garlic, whole
a handful or bunch of greens (any greens will do - spinach, kale, chard, stems from beets or other root vegetables)
splash of vinegar
enough water to  almost fill the pot (leave about 1-2 inches from the top)
*do not add salt, pepper or other seasonings*

Bring all of the ingredients to a boil, then lower the heat and let simmer (covered) for 6-8 hours.  The longer you let it simmer, the better it gets!  Note: If you don't let it simmer for at least 6 hours, you'll be left with a watery broth - which is not very tasty. When it's done, strain the broth  through a fat separator and pour into 8 oz single servings (I found mason jars work great).  Let it cool completely before you cover the mason jars. If you don't have a fat separator you will want to skim the top l Refrigerate for up to a couple of weeks. 

For best results, reheat and drink daily.

I'm telling you, bone broth will change your life(;  Why wait for another cold or flu bug to make themselves comfortable in your home?  Bone broth is recommended for kids and adults alike.  Let me know what you think!

Stay Healthy,
Nicole

I love garlic.  I once made a caesar salad and put 8 cloves of garlic in it.  I then proceeded to eat the whole huge bowl of salad.  I smelled of garlic for days.  I wasn't sick for two years.

Seriously, I kid you not.

I've learned since then that 8 cloves of garlic in one sitting isn't good for anyone, so I usually stick to 2 and I'm good!  This dish has a perfect amount of garlic, as well as other fresh goodies.  The garlic from the pesto, as well as the fresh garlic, are wonderful.  You can certainly use less if you don't like the taste, but it's not as strong as you may think.

It makes a nice warm, creamy dinner. A true comfort food.

On these first few snowy nights of winter, why don't you cozy up to a bowl of this deliciousness?  Don't like shrimp?  No problem, just add chicken or another kind of seafood. 

Garlic Pesto Shrimp
serves 6

1 lb fresh shrimp, cleaned
1 vine ripe tomato, diced
2 leeks, sliced whites and light greens
2 cloves garlic, minced
1/2 c vegetable broth
1 c homemade pesto
salt pepper
olive oil
lemon, for garnish

Heat some olive oil in your pan, add the leeks, garlic and tomato.  Saute until tender and then add the broth.  Remove from the pan and add your shrimp.  Cook until just opaque and then flip.  As soon as the shrimp are pink they are done.  Remember they will continue to cook after you remove them from the heat, so don't overcook or they will become rubbery. Turn the heat off and add the tomatoe mixture back into the pan.   Stir in the pesto until warmed through (feel free to turn the heat on low if you need to keep it warm).  Serve over rice, noodles or eat plain!

Stay warm,
Nicole

Today's weather was absolutely wonderful.  I almost felt guilty making a casserole instead of grilling outside.  Almost.

While grilling is one of my favorite things, I am trying to get into the mindset of fall, and that means a little more comfort food!  I have never really been a casserole type of gal, but I do love me a warm plate of gooey, cheesy delicious-ness.  There is something about rice, cream and cheese that makes my tummy sing for joy. 

This dish actually started with green beans. I have had an abundance of them from our CSA, and decided to experiment a little.  Casseroles normally call for some sort of canned soup (which is also why I stay away from them), but I remembered a recipe I used last Thanksgiving for cream of mushroom, so I dug it up, made some tweaks and got cooking. 

Chicken and Green Bean Casserole
serves 4-6, gluten-free

6 skinless chicken thighs, preferably from a pastured chicken
1 c brown rice
1 3/4 c chicken broth
1 lb green beans, ends trimmed
Olive oil
Salt & pepper
1/4 c pine nuts, toasted
1 T parsley, minced

For the soup:
2 T butter
1 pint mushrooms, sliced
1 T arrowroot powder
1 c chicken broth
1 c heavy cream
salt & pepper
2 t dried thyme

Bring 1 3/4 c broth to a boil and add 1 c rice.  Bring down to a simmer and cook for 25 min.  Meanwhile, sprinkle the chicken with salt & pepper.  Heat olive oil in a skillet and sear chicken until golden brown, about 3 min on each side.  Remove chicken and juices from the pan. 

Preheat oven to 350.  Add 2 T butter to the pan, add mushrooms.  Sprinkle with salt & pepper and allow the mushrooms to soften.  Add arrowroot and whisk for 30 seconds until mushrooms are coated.  Add 1 c broth, whisk for a minute.  Whisk in heavy cream and allow to bubble and thicken.  Make sure you watch that the heat isn't too high, as you don't want to scorch your cream. 

Coat a 9 x 13 baking dish with butter or cooking spray.  Layer rice, then green beans, add chicken and juices and then pour the mushroom soup mixture over it all.  Bake at 350 for 35-40 min.  While the chicken is baking, I toasted my pine nuts and minced my parsley.  You could also add some shredded cheese for the last few minutes of baking.

When the casserole is done, top with pine nuts and parsley.  Serve immediately.

I definitely think there will be more one-pot wonders in my future.  It's fun to experiment with new twists on old favorites.  What is your favorite casserole?

Enjoy!
XoXo,
Nicole

For as much as I love cooking, I also love enjoying the summer weather (when it's not 105 degrees) and spending time outside with my pups and hubs.  That's right, I said pups...we adopted another dog this week, so life has been interesting to say the least!  Here's a pic of our new cutie pie, Ziggy, who joins big sis Layla as our newest "child".

Since it's summer, and we now have two dogs, dinners have to be easy.  In between potty training, walking dogs and spending time doing yard work, etc. it's nice to have a quick and easy dinner to end a productive day.  One of my "go to" meals is this Southwest Chicken Salad.  I tend to throw in anything that seems "southwest" to me...so, corn, black beans, olives, jalepenos, tomatoes, avacado, etc.  It's probably the most simple dinner you'll ever make, and you DON'T HAVE TO COOK! 

Did you hear that?  No cooking required...at all.

The star of this salad is a rotisserie chicken, and then whatever else you have on hand.  Even the dressing is simple....salsa and sour cream.  Can't beat that!

Southwest Chicken Salad
serves 4

1 store bought organic rotisserie chicken
5 c mixed greens
1 pint cherry tomatoes, halved
1 can sliced black olives
1 avacado, cubed
1 fresh jalepeno or 3 T canned jalepenos, chopped
1/4 red onion, sliced thin
1 c sour cream
1 c your favorite salsa
frozen or fresh corn, optional

Remove skin from chicken and take the meat off of the bones.  If you don't want to make 4 salads, you can use half of the chicken for 2 salads and then use the other chicken for soup, enchiladas, etc. 

Split the greens up evenly, top with all of the veggies and chicken.  Mix together sour cream and salsa.  Drizzle over the salad.  Enjoy!

Anyone, and I mean, anyone can make this salad.  It requires no cooking, and barely any prep.  Despite all of the dinners I put tons of thought and time into, this is one of my husband's favorites.  "I could eat this salad every night" he says (every time I make it).  Fine by me.....

XoXo,
Nicole