Fresh White Mushroom Salad

It sounds odd a salad with just mushrooms but this one tastes just right!!! My fresh mushroom and Italian parsley salad with lemon and oil. I like to use white button mushrooms since they taste the best raw. What a simple yet refreshing salad idea. With just a handful of ingredients you have a salad that’s nutrient dense and packed full of flavor!

How make the salad
– 4 Servings

Ingredients
1 lb sliced button mushrooms, (stems removed)
1/4 cup fresh flat leaf parsley
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil

In a bowl, combine sliced mushrooms and chopped parsley. Add in lemon juice, olive oil, and a sprinkle of salt & pepper. I serve it sometimes with grated parmesan cheese on top

Rock Shrimp, Cauliflower Risotto and Parsnip chips. A GREAT combo!

To my shrimp Lovers, I am sharing my take on how to make this easy and simple dish. All you need is some of your favorite herbs , 1-2 lbs of Jumbo Shrimp, some olive oil and fresh garlic.

Now try and serve it over my cauliflower risotto and parsnip chips and dish becomes amazing! This cauliflower risotto is super easy to make and is a low carb recipe. The parsnip chips on top add flavor to the dish to.

Ingredients for the Shrimp and Cauliflower Risotto

1 tablespoon olive oil
1 lbs rock shrimp, split and deveined
1/2 cup shaved parmesan
1/2 cup broth
1/4 cup heavy cream
1/2 cup shaved parmesan
2 cloves garlic, finely chopped
2 tablespoons minced parsley
1 teaspoon cracked black pepper
1 teaspoon salt
1 head of cauliflower chopped in florets

How to Make It

Grilled Shrimp

In a learge pot over medium-high heat add olive oil, salt, pepper, garlic and parsley. Add in shrimp. Cook for 3 to 5 minutes until shrimp are opaque and cooked through. Set aside in a bowl.

Cauliflower Risotto

In the same pot saute 1 large yellow chopped onion until translucent. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Steam in the microwave for about 3-5 minutes. Add cauliflower to the pot and cook through. with the onion. Add the stock and cook through and turn off of the heat . Remove the lid and stir in heavy cream, Parmesan cheese.

chef tip : To make cauliflower like risotto you need to make sure you steam the cauliflower for a few minutes before you cook it in the pan

Parsnip Chips

4 parsnips (scrubbed clean, peeled and sliced thin)
olive oil spray
1 teaspoon kosher salt
Instructions
Place the oven rack in the middle and preheat the oven to 400° F/200° C.

How to make it

lay the parsnip slices on sprayed baking sheet, spreading them out. Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes.

Orecchiette Pasta with Brussel Sprouts and Pancetta

I like to pair orecchiette pasta with pancetta and roasted brussel sprouts for easy and tasty dish. I’ve seen heavier variations of this dish online and I wanted to make a simpler and lighter version.

I found out the pasta’s round, concave shape led to its name, which means “little ears” in Italian. ! You can enjoy it as a main dish or side dish. It goes well with a lot of things and is a great side dish as well. . It also tastes great reheated the next day for leftovers.

Ingredients for 4 servings

8 ounces orecchiette pasta
8 ounces brussels sprouts
2 tablespoons extra virgin olive oil
1/2 pancetta chopped
2 cloves garlic minced
1/3 cup Grated parmesan cheese

How to make it

Cook pasta according to package directions. Drain while reserving 1 cup of pasta water. With a sharp knife or mandoline, slice brussels sprouts very thinly.

Cook pancetta over low heat until browned and crisp. Remove from pan and set aside reserving drippings. Add garlic and olive oil. Cook just until fragrant, about 1 minute. Remove garlic so it doesn’t burn.

Add brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add in pasta and heat through and add pasta water

Season with salt & pepper to taste. Serve immediately.

chef tip: Use shaved Brussels or cut them in think slices to let them cook faster. I think it makes it more palatable for people who don’t like them.

Quick Wine-less Chicken Bolognese !

A hearty big bowl of pasta and sauce. Is there anything better sometimes?

This lighter and healthier alternative is so easy to make if you have tomato sauce already at home. By leaving out the wine it saves on calories and time in the process because the wine doesn’t have evaporate so the dish is done faster.  I decided to substitute it for chicken broth . I’m sure red wine adds a tasty element to this sauce, but its not necessary to get a sauce with flavor.

This version is also very lean because it uses ground chicken instead of beef. I’ve used ground turkey also, but a little dry. I suggest combining the chicken and turkey to get a more flavorful sauce if you have to.

I also use a homemade tomato sauce. You don’t have to but it does taste better in my option. Any plain jarred or canned store bought sauce will also work with this recipe.

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Coarse salt and freshly ground pepper
1 pound ground chicken
3 tablespoons tomato paste
1 tablespoon of dried tarragon
1 table spoon of dried basil
1 tablespoon of dried parsley
1/2 cup of chicken stock
2 cups of cooked tomato sauce
1 pound pasta
Freshly grated Parmesan for serving

How to make it

Heat a large skillet over medium-high. Add in oil. Add onion and and season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken.

Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes.

Stir in tomato paste; cook 2 minutes. Add in a bit of chicken stock and boil until almost evaporated, 1 to 2 minutes. Add in the finished tomato sauce and reduce heat and simmer until thickened about 12 minutes.

I serve mine with store made spaghetti and freshly grated Parmesan cheese on top.

chef tip : this sauce freeze well, so I always make more and freeze it.

Bright Bok Choy

Picked up fresh bright green baby boy at the farmers market and new that a homemade Asian inspired dish was on the menu!

But what is boy choy?

Bok choy is part of the cabbage family, mainly used in Chinese cuisine. They are vegetables, and they come in two different sizes, a regular and baby. The baby version I made is called Shanghai. Shanghai bok choy has wide, jade colored stalks shaped like soup spoons and has mild and sweet flavor compared to the regular version.

What I made

I made a version of a simple teriyaki chicken with baby bok choy and garlic. I love the taste of the baby bok choy since it so sweet and tender when it cooks down.

In a large bow add the Chicken breast or boneless thighs cut into small pieces 1/2 cup bottled teriyaki sauce and salt and pepper . Let marinate while the boy choy cooks through first.

Slice the 3 garlic cloves and the boy choy length wise. Saute in olive oil until soft. Add in the raw marinated chicken and sauce and mix well until chicken is done.. Serve on it’s own or with white rice.

Chicken Caprese oh so captivating !

I saw this version of a Skillet Chicken Caprese dish from So Damn Delish food blog.

I love dishes like this because as a home cook make some adjustments to the recipe if you want to . It Came out great and really easy to do. I love that it all comes together in one skillet.

Building incredible flavor in a single skillet isa great trick I’ve learned to appreciate. The dish is done quickly and the clean up is easy to.

Some dishes are not only a colorful and gorgeous to look when done , but are also healthy and quick to make. This is a great quick meal whenever there’s not much time to spare if you have all the right ingredients at home.

Here is her recipe that I followed below.

Link to Recipe

Blueberry Red Wine Spritzer

Have you tried smashed fruit into your wine? Well , wine not? The berry flavor was subtle and really nice doing it this way! I leave the berries pretty chunky but that is up to you. I love the wine flavor with fresh blueberries and bubbles – there just isn’t anything bad about it. If you’re looking for a new drink for the summer this could be it.

How to make it

Fill glass with fresh smashed fruit.
Fill half the glass with wine
Fill remaining glass with club water or plain seltzer

More tips

When choosing a wine to make wine spritzers, the most important characteristic is that you enjoy drinking it on its own. I usually reach for something that has good fruity flavor. As for the fruit, just choose what you like and works best with the wine you are choosing.

Here comes the Zucchini Boats!

If you’re looking for a new way to spice up zucchini , you should make more zucchini boats!

When you use zucchini as a flavor vessel, and fill it with vegetables and and proteins , then tip with cheese and bake the combinations are endless!

The outcome is just as delicious as you would think. The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. I like it when I want something a little out of the ordinary, sometimes combining your grains with vegetables and protiens can be boaring. Plus this perfect if you are on a keto, low card like food plan.

My favorite part is when the filling on the inside is just perfect and really comes together with all of the flavors. Yum!

How I make mine

Ingredients:

1 Zucchini, Includes Skin Raw 31 Calories per serving
1/2 cup Cheese Mozzarella Shredded Part Skim
1 cup raw spinach
1 cup watercress
2 tsp Garlic Salt Spice Blends 1 Salt and Pepper to taste
1/2 tbsp Olive Oil
1/4 cup chopped chicken breast meat, cooked then shredded

Steps

Preheat the oven to 400 degrees

Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set it aside to be added the other vegetables

Cook the chicken first until cooked through in olive oil.

Add the spinach and watercress and the zucchini flesh , garlic salt and mix well.

Spoon the mixture into each zucchini boat. Top each zucchini boat with the shredded part-skim mozzarella

Bake until the cheese is bubbly and golden brown and zucchini is soft and or until heated through about 25 minutes.

chef tip : Pick your own filling ! This recipe includes chicken., There’s a way to adapt this meal for almost anyone by just adding more vegetables to the mix instead of a protein. Be creative, it’s probably what I love most about them.