I don’t think it’s any secret that I LOVE pasta, but I’m not a huge fan of red sauce, and I don’t eat chicken in my pasta. Never. Not Ever. Until now.
Let me explain.
I hate wasting food. Quite often I’ll clear the refrigerator out on the weekends and make what I call a ‘garbage pail’ lunch. (Recipes that call for ‘a tablespoon of tomato paste’ drive me crazy, because tomato paste doesn’t come by the tablespoon. Which means I have to save the rest and find something to do with it.) But every once in a while the odds and ends from the meals I cooked over the week align into a shining ray of recipe gold. (In this case, the leftovers were bowtie pasta, chicken from a whole bird I roasted in the air fryer, tomato paste, and some large capers that had to be used within a week of opening.)
This one was so good I’m looking forward to making it again! AND – I finally have a go to for my chicken leftovers!
Note: Garlic, shallots, cooking wine, and pine nuts (gotta love Amazon for the great prices on those) are staples in my kitchen. I grow my own basil so I always have plenty of that on hand. And I tend to cook an entire box of pasta at a time and freeze portions because I live in Florida and nothing makes the house quite as hot and humid as a big pot of boiling water.
leftover chicken, chopped or shredded
tomato paste or sauce
3 cloves garlic
cream sherry or other red cooking wine
pasta (I usually cook the whole box at once and freeze extra portions.)
optional: shredded mozzarella cheese
In a medium to large frying pan sauté the shallots, capers, pine nuts and garlic together until shallots are opaque. Add a dollop (about 2 tablespoons) tomato paste or spaghetti sauce, whatever you have leftover on hand, into the pan, and a splash or two of red cooking wine (I use Cream Sherry) and stir until well mixed. Add your spices (I use Nature’s Seasoning because it’s a nice blend). Add your chicken and cook until hot. Add your pasta (if using leftover pasta, stir until the pasta is hot). Add fresh basil and stir. And that’s it!
Super easy and surprisingly delicious! I sprinkled a little shredded mozzarella on mine and couldn’t have been happier with this gourmet ‘garbage pail’ lunch!
If you try it, please let me know if you liked it!
I feel like it’s safe to say that most of us are on the same page about being ready to welcome in a new year. Symbolically, it’s become a time of change, fresh starts and new beginnings, and while I personally don’t use it as a catalyst to make resolutions (they can and should be made at any time of the year), I thought I’d share some of my favorite health conscious foodie things.
1) These are absolutely awesome. One of the hardest things for me about having a food sensitivity is how much it can complicate mealtimes – especially lunch. I can’t just throw a quick sandwich together. But these Crepini egg thins – again, awesome. They also make them plain, without cauliflower, but I prefer the taste of these. And only 8 calories a thin? Take that, bread! I sprinkle a little shredded cheese on one, add some lunch meat, a little more cheese, and a second thin, thenpop it in the microwave for 12 seconds (because I like that number) and you have yourself a sandwich-like meal. Or, add some avocado and roll it up like a burrito. So many possibilities!
And did you see? No net carbs, keto friendly, paleo friendly, gluten free and dairy free? They really are awesome!
I find these by the ‘premium’ lunchmeats in the refrigerated section near the deli at Publix.
2) Most of us know that olive oil is good for us, but did you know that some is better for us than others? Things to look for in a high quality olive oil are:
Is it First Cold-Pressed? Because that’s what you want.
It’s Country of Origin. Olive oils with multiple countries of origin listed are making their oil with whatever olives they can get. Not ideal. So first, find an olive oil with one country of origin.
The type of olive used. A quality olive oil should tell you what type of olive they’re making the oil from, and only one type should be listed.
The highest quality olive oils source their olives from a specific farm or location, and will tell you this information on the label.
Ideally, you also want your oil to be organic.
The good news is that you don’t have to pay ridiculous prices to check most of these boxes. Flora brand olive oil is first cold pressed, lists the country (Italy for organic, Greece for not, tells you the type of olive used, and the area it comes from. I buy the organic shown for less than $10. It has a strong, fruity taste and is great when I want to drizzle some oil on an avocado for a snack. The larger bottle, while not organic and with a someone milder flavor, is less than $12 and works great for sautéing, roasting, etc.
3) There are SO many good pasta alternatives these days! I’m only showing one brand, which also makes pasta (spaghetti and other styles) using black beans and edamame, but there are also pastas made from cauliflower, lentils, chickpeas, and many more healthy, tasty alternatives!
As an added bonus, these pastas are often high in plant based protein. They do tend to be around the same count calorie wise as traditional wheat and flour based pastas, but they metabolize much better!
Do some experimenting to find ones that suit your texture, shape, and flavor needs. The pasta shown tastes and feel just like traditional pasta. And if you have an Aldi’s in your area, you can’t beat the price!
4) Birch Benders makes THE BEST mix for Paleo friendly pancakes and waffles! They also have a Keto friendly variety. Just add some water for pancakes, some water and a dash of oil for waffles, and you have a guilty pleasure that’s not so guilty!
The recipe uses cassava starch, almonds and coconut instead of flour, and they’re also dairy free. I find the batter tends to thicken between batches, so I keep some extra water on hand and mix more to consistency than the proportions listed on the package, but the taste and texture is very close to the real thing.
I’ve seen this at multiple stores, but found the best price at Walmart. It’s in the baking aisle.
5) I’ve tried a lot of cheese crisps over the last few years, and all pale in comparison to these. I’m not going to lie – I’ve eaten an entire bag of these Whisps brand Parmesan Cheese Crisps in a sitting more than once. (My dog helps.)
They do make other flavors, but, unfortunately, the other flavors tend to throw more into the mix than just good old cheese. Some even add my arch nemesis, yeast, which I don’t understand, but whatever. I have these. These are enough.
I’ve found these at many stores with varying prices, but both Publix and Winn Dixie occasionally run them Buy One, Get One – stock up then for the best deal!
6) I feel like Bone Broth was one of the trendier health fads to hit in recent years, but it seemed to have quickly died off – perhaps because of the prices. I’ve seen this stuff sold for up to $15 for the 2 pound carton. If I had to pay those prices, I wouldn’t be buying it either.
But the health benefits! Bone broth is good for so many things, including gut health, which is so important because your health in general starts in your gut. So make it happy!
I use in place of chicken broth or stock. Sometimes I’ll cook my veggie pasta in it, like when I do my One Pan Pasta (recipe here). The noodles absorb the broth. If you’re able, add some milk and/or wine to make a thick, delicious sauce!
I buy mine at Aldi’s for about $3 a piece.
There are so many more favorites I want to share with you, but I’ll save those for another post! Hopefully this is enough to get you off to a healthy start, whether you’re making a New Year’s Resolution for better health, or simply maintaining – either way I wish you all the best! Happy New Year!
Check back next Friday for another Foodie Flavors recipe!
I love seafood, and New Zealand Green Lipped Mussels are no exception – the only thing is that they’re quite big, and they usually come frozen, so:
1) They need to have good flavor so you don’t wind up with an entire mouth full of ick (and let’s face it, fishy ick is the worst kind).
2) You can’t just cook them any old way you’d cook a fresh mussel.
Luckily, stuffing and baking is a flavorful option that checks both the above items off the list! This recipe works great as either an appetizer or an entrée.
(This night I was going for a healthy, light meal so I left the bacon out, but I’m first to admit that everything’s better with bacon!)
Takes: 10 minutes prep, 15-20 minutes cooking time
2 lbs. (about 2 dozen) New Zealand Green Lipped Mussels (usually sold frozen and on the half shell)
1 cup chopped fresh spinach
1 large shallot
3 – 5 cloves garlic
2 tablespoons butter
1/2 cup fresh grated parmesan cheese
(and if you wanted to add some bacon . . . bacon)
Place mussels in the refrigerator overnight to defrost. (Pro tip – make sure they’re in a bag in case they leak AND check to make sure they’re fully defrosted before you begin cooking.)
Preheat oven to 350 degrees.
Remove stems from spinach and chop. Cut shallots and peel garlic. In a small pan melt 2 tablespoons butter. (If you’re using bacon, you can substitute a little bacon fat for one of the tablespoons of butter). Add shallots. Sautee until translucent, add pressed garlic, stir until fragrant, and remove from heat.
Add chopped spinach and stir until cooked but not wilted. Add 1/4 cup of cheese (and bacon if your using it) and mix.
Spray a baking sheet with cooking spray and lay your mussels out. (Give each one a press to remove any excess liquid.)
Place about 1/2 spoonful of your cooked mixture onto each mussel. You don’t want to overstuff them because when you go to eat them, the toppings will fall off instead of sticking to the mussel.
Using the rest of the cheese, add a pinch to the top of each mussel.
Place in oven and bake 15-20 minutes (depending on size) until the mussels are cooked thoroughly and the cheese on top is melted.
Coconut Shrimp are one of those tropical treats that are hard to resist. But they’re breaded. And deep fried. And restaurants usually use sweetened coconut, so they’re sugary.
Then those dipping sauces! Orange Marmalade, Mango Sauce, Pina Colada Sauce, Sweet Chili Sauce . . . you get the picture. All are delicious, but quickly turn a treat into a dietary disaster.
But I’m all about finding healthy ways to still have the foods I want, so I created this recipe for Baked Coconut Shrimp using unsweetened coconut flakes and almond flour instead of bread crumbs. I’ll be honest – it’s not as good as deep fried, sugar coated shrimp, but it is tasty, and best of all, it’s guilt free and kind to your body. So, here it is.
1-2 pounds shrimp, shells removed (you can leave tails on if you want)
eggs (I’ve found you need 1 egg for every 10 shrimp)
unsweetened coconut flakes (you’ll use most of an 8 ounce bag)
Old Bay Seasoning
Preheat oven to 375 degrees.
Spray both sides of an oven safe rack and the cooking side of a baking sheet with oil.
I work in batches because when you use an egg wash, things tend to get clumpy fast, so I use one egg at a time and mix the seasoned flour twice. You can add more coconut as you go along.
In one bowl, beat an egg.
In a second bowl, mix your almond flour with the garlic powder, onion powder, and Old Bay to taste.
In a third, fill with coconut flakes.
Dip your shrimp in the almond flour mix, then the egg wash, letting excess drip off, then cover in coconut. Place on the rack on top of the baking sheet so the shrimp can bake from both sides.
When all your shrimp are coated, place in the oven and bake for 15 minutes for large shrimp (16-20 per pound), adjusting time accordingly for smaller or larger shrimp. If you want the shrimp equally crisp on both sides, you can flip them halfway through, but I’ve found you lose most of your coconut this way. They cook just fine (and it’s less work) if you don’t flip them.
Serve with your favorite dipping sauce. (I enjoy mine with a mustard based sauce.)
And there you have it! Coconut Shrimp with a fraction of the calories and fat, no fry oils, no sugar, no gluten, and no yeast.
What comes to mind when you think about Brussel Sprouts?
A childhood fear of being forced to eat them?
That they’ve been hailed as a ‘superfood’?
Or that they’re trendy in a deep fried or fattened up with bacon kind of way? (Which, as much as I love bacon, kind of defeats the purpose of a vegetable.)
The truth is, Brussel Sprouts are incredibly good for you, but it seems like there’s a bit of confusion about what to do with them. And honestly, prepared the wrong way, that childhood fear just might be realized.
But with just a tiny bit of effort, you can make Brussel Sprouts that are both delicious and nutritious!
(This same roasting method also works for broccoli, cauliflower and fennel!)
Pepper to Taste
Garlic Salt to Taste
Preheat oven to 350.
Cut off the butt end of the sprouts, then slice up the middle. Remove any loose or damaged leaves.
Dip Brussel Sprout halves into a bowl of olive oil, and place on a baking sheet cut edge down. Be generous with the olive oil – it’ll take more than you think – because you want the sprouts to roast until they caramelize, but if they’re too dry, they’ll get crusty and dry instead.
Sprinkle oiled sprouts with Garlic Salt and Pepper to taste.
Roast in oven for 30 minutes (adjusting for smaller or larger than normal sized sprouts). The top side should turn color a darker green and begin to brown. The bottoms should caramelize and look like heated sugar (think the top of Crème Brule). And that’s it. Tender, flavorful, and healthy!
How do you cook your Brussel Sprouts?
If you try it please let me know if you like it, and don’t forget to check back next week for more Friday Flavors!
I’ve been working on this recipe for a while because:
I think Starbuck’s Bacon and Gruyere egg bites are delicious.
I refuse to buy a sous vide machine just to make them.
It took me a while to figure out the details (cooking temperature, proportions, etc.) to reach both a flavor and degree of simplicity I was happy with.
The result of my labors is a tasty and easy version you can make at home using nothing fancier than a food processor (or blender) and a muffin tin. The best part is, because of the way the proportions turned out, there’s no fussy math needed if you decide you want to make 2 or 12.
Prep time: 5 minutes Cooking time: 15-20 minutes
eggs (half as many as the egg bites you want when finished)
cottage cheese (Yep. Starbuck’s egg bites are more cottage cheese than egg.)
bacon (the precooked, bagged, chopped bacon in the salad dressing section is fine)
cheese of choice (I used an aged gouda)
Preheat oven to 325 degrees.
This is super easy. You use half as many eggs as the egg bites you want when finished, so if you want 2 egg bites, use 1 egg, if you want 12 egg bites, use 6 eggs.
Break the eggs into a measuring cup. Take note of the amount, then put the eggs in a food processor (or blender). Fill the measuring cup to slightly above the level where the eggs reached with cottage cheese (so if you’re using 1/2 cup eggs, use 1/2 cup plus a heaping spoonful of cottage cheese.) Add the cottage cheese to the food processor. Add a pinch of salt and mix together.
Spray oil in the muffin pan cups. Sprinkle bacon at the bottom. Spoon in egg/cottage cheese mixture until about 3/4 full. Top with a generous pinch of the cheese.
My oven runs a bit hot, but my egg bites were perfectly cooked after 17 minutes. I would suggest checking at 15 minutes, and keeping an eye on them until they’re done. Jiggle the muffin pan, and if the egg bites wiggle in the middle, they need more time. If you think they’re done, but you’re not sure, a butter knife inserted into the center should come out clean.
(Don’t worry if the tops puff up, they’ll settle as they cool.)
Allow to cool in the pan for a few minutes, then cover with parchment paper and flip. Using a butter knife, trace the edges of any egg bites that don’t come out on their own to free them.
Enjoy immediately, or allow to cool before storing and reheat when ready.
I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.
This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.
Ingredients: (For Two Servings)
1 oversized or 2 smaller zucchinis
1 small sweet Vidalia onion
2 large garlic cloves
1 handful fresh cilantro
1 teaspoon paprika (or more to taste)
1 teaspoon cumin (or more to taste)
1/4 cup water
Chop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.
Chop onions and cilantro, wash and cut lemon, and peel garlic.
Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.
This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.
When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.
To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.
As always, if you make it, please let me know how you like it!
By now you probably know that I could live on Mexican food. Or Italian. Or cheese. But my absolute favorite meal is seafood pasta.
Lobster, shrimp, scallops, clams – I don’t discriminate. Likewise, bring me your cream sauces and your scampis, your carbonaras and your marinaras, your wine sauces and your pestos, because I’ll eat them all. Happily.
But as much as I love a gooey, cheesy, thick alfredo, sometimes you want something lighter (and healthier). When that happens, this Mediterranean style pasta recipe goes well with most seafood and is a tasty, easy option.
8 oz langoustines (or shrimp, scallops, etc.)
1 large shallot, chopped
4 cloves garlic, pressed
2 handfuls fresh spinach
pine nuts (optional)
1 tablespoon butter
1/4 olive oil
1/4 cup dry white wine (pinot grigio)
salt and pepper or Nature’s Seasoning to taste
Parmesan cheese (optional)
cooked pasta of choice
Makes 2 servings
I’ve only ever seen precooked langoustine, so if that’s what you’re using, defrost, rinse, and wring dry to remove excess moisture. Set aside.
Chop the shallot, sundried tomatoes, olives and basil, peel garlic, and gather the rest of your ingredients.
While your pasta is cooking, add 1/4 cup olive oil and 1 tablespoon butter to a large sauté pan on medium high heat. When butter is melted, add shallots, cooking until translucent, then add garlic. Stir, add spinach, then stir again. When spinach is wilted, add sundried tomatoes, olives, capers, pine nuts, and 1/4 cup white wine. Mix and season, allowing to reduce slightly while straining your cooked pasta.
Add langoustines to pan and stir, allowing to cook until just heated. (If you’re using a different type of seafood, add earlier and adjust cooking time accordingly.) Add pasta, mix, top with fresh basil (and maybe a little freshly grated parmesan cheese) and serve.
If you make it, I’d love to know how you liked it!
For more recipes, check the archives or come back next Friday!
I don’t know about you, but I love a good salad, especially a Greek salad. That said, with the number of lettuce recalls over the last few years, I’ve started making most of my salads without lettuce. And while I’ve learned to be rather creative, peeling zucchinis into ‘lettuce’ strips and shaving fennel, Greek salad seems to lend itself naturally to a lettuce free version. Besides that, this recipes is incredibly quick and easy!
This recipe serves makes 2 servings.
Ingredients (for the salad):
1 ripe tomato
1 small red onion
sliced Kalamata olives
optional: caper berries
Ingredients (for the dressing):
1/8 cup (1/2) lemon
1/8 cup olive oil
1-2 tablespoons red wine vinegar
1-2 teaspoons dried oregano
1-2 teaspoons sugar
1-2 cloves garlic
salt and pepper (or Nature’s Seasoning) to taste
For the salad, chop the tomato, cucumber, and onion. Mix in a bowl with sliced Kalamata olives and drained capers. Top with feta cheese and the optional caper berries.
For the dressing, everything is to taste. Some like a sharper flavor, some a milder, so you do you!
Juice half a large lemon in a measuring cup (you should get about 1/8 cup lemon juice). I juice the lemon first because it makes removing the lemon seeds easy.
Add olive oil, red wine vinegar, dried oregano, pressed garlic and salt and pepper or Nature’s Seasoning to taste. Stir ingredients together with a fork.
The sugar helps curb the acidic nature of the lemon and vinegar, balancing the flavor nicely, but a little goes a long way. It’s easier to add more than take it out, so start sparingly, stirring and tasting as you go until you get the balance you want.
Dress the salad, and viola, it’s as easy as that. A delicious salad and home made dressing in less than 10 minutes!
As always, if you try it, please let me know how you liked it!