Friday, April 28, 2017

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.

Thursday, April 27, 2017

italian sausage tortellini... 25 minutes

 the goods:

1 tablespoon olive oil
1 small yellow onion, diced
1 lb. mild italian sausage, in casings
3 garlic cloves, minced
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) petite diced tomatoes
1/2 cup heavy cream
20 ounces fresh tortellini
3 cups fresh baby spinach
grated parmesan, for serving
Heat olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Squeeze the sausage from the casing into little "meatballs" straight into the pan. Increase heat to medium-high and cook, stirring occasionally, until sausage is browned and onions are soft, about 5-7 minutes. Reduce heat to low and add garlic, stir until fragrant, 1 minute. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine, increase heat to high, and bring to a boil.
Cover, then reduce to a simmer for 15 minutes, until tortellini are tender and heated through. Add salt and pepper to taste. Add in spinach and stir until wilted. Remove from heat and serve topped with parmesan.

Wednesday, April 26, 2017

vegan tomato basil soup... 1 hour and 30 minutes

 the goods:

24 tomatoes
1 red onion, diced
4 garlic cloves, minced
1 tablespoon olive oil, plus more for drizzling
1 and 3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 teaspoons sugar
2 handfuls fresh basil leaves
1/2 cup full-fat coconut milk
Preheat oven to 350 degrees. Wash and core all the tomatoes and place them bottom-side-up in rimmed baking dishes or on rimmed baking sheets. Drizzle with olive oil. Roast until the skin starts to wrinkle and separate, about 45 minutes. Once tomatoes are cool enough to handle, use your hands to remove the skin.
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, and saute until onion softens and starts to brown a bit. Add the tomatoes and their juices and  bring to a boil. Reduce heat to a simmer and cook for about 25 minutes to allow the flavors to blend. Season with salt, pepper, onion powder, and sugar. Add basil and coconut milk and stir well to combine.
Remove from heat and blend using an immersion blender, or in batches in your blender (use caution when blending hot liquids - remove cap to allow steam to escape and place towel over the top to catch splatters). Serve with additional basil and pepper.

Tuesday, April 25, 2017

sun-dried tomato pesto pasta... 20 minutes

the goods:

1 pound whole wheat fusilli pasta
1 jar (3 ounces) sun-dried tomatoes in oil
1 cup fresh basil, plus more for serving
4 garlic cloves
2 tablespoons grated parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta according to package instructions.
In a food processor, combine sun-dried tomatoes and oil, basil, garlic, and 2 tablespoons parmesan cheese. Puree until it has a pesto-like consistency.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat. Serve topped with fresh basil and parmesan.

Monday, April 24, 2017

honey jalapeno BBQ chicken wings... 40 minutes (plus marinating)

the goods:

dry rub:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon kosher salt
1 teaspoon ground peppercorn
1/2 teaspoon brown sugar
1/2 teaspoon cayenne pepper

3 pounds chicken drumsticks and drumettes
3 tablespoons olive oil
carrots and celery, for serving
ranch, or blue cheese dressing, for serving

honey jalapeno BBQ sauce:
5 jalapenos, diced and seeded
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 yellow bell pepper, diced
3 garlic cloves, minced
2 cups tomato sauce
1 cup honey
1/3 cup apple cider vinegar
1/2 lime, juiced
3 tablespoons brown sugar
2 tablespoons yellow mustard
2 tablespoons worcestershire sauce
2 teaspoon liquid smoke
salt and pepper, to taste
Combine the rub ingredients in a large bowl. Run spices into drumsticks, liberally coating all of the pieces. Place the chicken in a zip-top back and refrigerate for 1 hour or up to overnight. Remove the chicken from the fridge 20 minutes prior to grilling.
In a saucepan, heat olive oil and butter over medium-high heat. Saute onions, garlic, and bell pepper until soft and translucent. Add tomato sauce, honey, apple cider vinegar, lime juice, brown sugar, yellow mustard, worcestershire sauce, and liquid smoke. Season to taste with salt and pepper, stir to combine, and remove from heat.
Heat grill to medium. Clean and lightly oil hot grates. Place chicken on the grill and close the lid. Allow to cook 20-25 minutes, turning once halfway through. Increase grill heat to high and generously brush cooked chicken with sauce. Grill for an additional 10 minutes, brushing with sauce every 2-3 minutes, until chicken is a bit charred and sauce is caramelized. Remove chicken from grill and brush again with sauce. Place under a foil tent for 5 minutes. Serve with celery, carrots, and blue cheese/ranch dressing.

Thursday, April 20, 2017

shrimp and sundried tomatoes with pasta in a spicy creamy sauce... 30 minutes

the goods:

1 pound of small to medium shrimp, shelled and deveined
1 jar (4 ounces) sun-dried tomatoes in oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup half-and-half
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup freshly grated parmesan cheese
8 ounces fettuccine noodles
3 fresh basil leaves, chopped, for serving

In a large pot of boiling salted water, cook noodles according to package instructions.
Drain sun-dried tomatoes in oil, reserving 2 tablespoons oil.
In a large skillet over medium, heat reserved oil and saute garlic and sun-dried tomatoes for 1 minute, until garlic is fragrant. Add shrimp, and season with paprika, and a little bit of salt. Cook shrimp for about 3 minutes, until opaque and pink. Add half-and-half, dried basil, and red pepper flakes. Bring to a boil and reduce to a simmer. Whisk in parmesan cheese, and stir to melt. Remove sauce from heat and immediately add to cooked, drained noodles. Serve with fresh basil and additional parmesan.

Wednesday, April 19, 2017

bang bang shrimp and pasta... 20 minutes

the goods:

1 pound angel hair pasta
1.5 pounds medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 garlic cloves, minced
3 teaspoons paprika
1 tablespoon minced parsley

1/2 cup mayonnaise
1/2 cup thai sweet chili sauce
2 garlic cloves, minced
1/2 lime, juiced
1/8 teaspoon red pepper flakes

Mix the sauce ingredients together in a medium bowl and set aside.
In a large pot of boiling, salted water, cook the pasta according to package instructions, and drain.
Place the the uncooked shrimp in a medium bowl and season with paprika, 3 cloves of garlic, and freshly ground pepper. Heat coconut oil in a large saucepan over medium-high heat. Add the shrimp and cook, stirring constantly, for 7-9 minutes, until pink and opaque.
In a large serving bowl, add hot pasta, cooked shrimp, and sauce mixture. Toss to combine and garnish with fresh parsley.