Breakfast Shakshuka

Good morning!  We had some inspiration for this from a Whole 30 recipe pintere still post.  Downshiftology...we thank you for our light bulb for a quick and easy breakfast!

I didn't take many pictures because my little man who just turned one is extremely excited to help in the kitchen.  Today, he was helping stir the veggies on the stove and I just couldn't take my hands or eyes off him to take photos, so the final shot was taken before he and I shared it.  This is perfect for 3-4 adults or 3 adults and 1 toddler.  He eats and I both shared what was on the plate and didn't even finish because it was so incredibly filling!

Print Recipe
1 pound Shaved Brussels sprouts
4-5 cups Spinach (loose pack)
1 bunch Kale
1-2 Tblsp Coconut Oil
4 Eggs
20 Mini Tomatoes (I use San Marzano  or Heirloom)
1 Avocado
Salt & Pepper

Turn on oven to 375°F and begin to heat an ovenproof pan (I use a cast iron).

Once pan is hot melt oil.  Add in Brussels and Kale until tender.  Then mix in Spinach until wilted.  I salt and pepper this mixture before adding on the eggs. 

Oven should be preheated by now.  Crack eggs right on top of mixture, spaced pretty evenly.  Sprinkle with salt and cracked pepper.  Place in oven.

While cooking, slice tomatoes and Avocado.  Place on plates...pull dish out of oven (about 5-7 minutes*) and plate the breakfast evenly on 4 plates.

Eat with peace and quiet!  Not in my house though, lol.  Thanks for stopping by!  As always, I love to hear from you!

*Cook eggs longer if you like the yolk to be more solid.

What's For Dinner?

Got caught in two storms today.  No kidding, Killian and I sheltered in the back of a van at the Farmer's Market for about 45 minutes.  Then back in the storm by the time we got home...so was I going to the market today? Nope.  Never even got a chance to shop at the Farmer's Market; definitely not making it to Randalls or HEB.

First thought was to order in.  I've been craving Indian food but there's nothing like that here.  So my next choice was Thai.  Sadly, after ordering my Massaman I was informed there was a minimum of $25 for delivery.  Not happening with just me and the little man.  So...to the fridge and pantry I went with Little Man in tow.  And boy, what a great dish I happened to come up with!  I pulled everything out I thought I was gonna use, middle of the way swapped a few ingredients, and me and Little Man were happy!

Started with chicken, spinach, Capers, asparagus, red onion, garlic, leftover pastini, lemon, butter, garlic EVOO, and cannelini beans.

First up, add butter and EVOO to hot pan.  On Med heat.

Okay, not a great photo...but I threw in the onion and garlic over the heat .  Sautéed for about a minute, then took off the heat.  Why?  Cause I don't like burned garlic and I still needed to cut up the chicken.  Remember, this was not thoroughly thought through tonight?

At this point (chicken was browned on one side just enough...Baby was starting to get hungry...so was I, lol) and I decided that the cooked asparagus was too mushy.  At the same time, I realized I had grilled and marinated artichoke hearts.  So those went in with the beans.  But if you know me, you'll know that the color of this was...well, everything was just Beige...and I don't like to eat food that looks like the walls of the DMV. So, back to the fridge I went.

Before I tell you what I traded the Capers out for, I have to explain this picture.  This is 2/3 of what I made left in the pan.  I forgot to take a pic before plating...so I took it after.

Fresh Marzano Tomatoes!  After everything was cooked, I topped it with fresh tomatoes, dried parsley (I didn't have fresh), and a sprinkle of parmesan.

I I includes this photo just because I love sharing my dinner with #LittlePenner and he couldn't stop eating it!

Print Recipe:

1 Chicken Breast (cut into chunks)

3-4 cups Spinach (2 large handfuls for me)

2 Cloves garlic roughly minced 

1/4 Small Red Onion roughly minced

1 Can Cannelini Beans

Artichoke Hearts (I used about 6 slices and roughly chopped them)

8 Marzano Tomatoes (or whatever you have...these are about cherry size)

1/4 C Fresh grated Parmesan

Leftover pasta (about 1 Cup...optional)

1-2 Tbsp Butter (optional)

1-2 Tbsp EVOO (I used Garlic)

Zest of 1 lemon (juice of half the lemon)

Salt & Pepper

Fresh Parsley (or dried if you don't have on hand)

Melt butter and EVOO over medium heat (pan should already be hot).  Sweat the garlic and onion stirring for about 1 minute.  Salt and pepper the chicken, then add to pan. Let cook until browned on one side.  After flipping chicken, add a #Chew size pinch of salt and a couple turns of fresh cracked pepper.  Add the beans and artichokes while cooking for another 2-3 minutes.  At this point, add in the parmesan and stir.  Top with the spinach and wilt it down.  Add in leftover pastina to warm up, the zest of a lemon, and half the lemon squeezed over the dish.  This will really brighten it up and add a dimension to it!  Taste and add more salt and pepper if needed.

Pull off the heat and plate with some of the sliced tomatoes, pinch of parsley, and a bit more parmesan.  

Eat with your favorite person.  As always, I live to hear what you did, how you liked it, any suggestions , or any questions.  Buon Appétit! 

One Pot Chicken & Rice

I was trying to figure out what to cook tonight.  So Pinterest it is...but I wanted something a little different then I found with all the same ingredients.  Easy clean up and quick.  With the baby today, that's exactly what I needed.

I had chicken thighs in the freezer (defrosted them in cool water), spinach, rice, roasted bell pepper, beans, and seasonings.  So yes, I threw it all together...and no...I didn't take a ton of photos today, sorry!

But, it did turn out pretty darn fabulous!  As always, let me know what you think and give suggestions or ask questions!   Buon Appétit!

Before going in the oven...all ingredients in the cast iron.  Now I just have to wash the blender!

Print Recipe:

2 C. Chicken Broth

1 Roasted Bell Pepper (I used half red/half yellow...it's what I had)

1 Tblsp. Olive Oil (I used Garlic EVOO)

2 Whole Garlic Cloves

1/2 White Onion

1 C. Dry Rice

2 C. Spinach

1 can Black Beans

4 Chicken Thighs 

Salt & Pepper

1 tsp. Spice

Preheat oven to 375°F.

In the Blender: EVOO, bell peppers, garlic, onion...blend until smooth

In the skillet (I use cast iron, but any oven proof deep skillet will work): Mix chicken broth, bell pepper sauce, rice, spices, spinach, and beans.  Place chicken thighs on top and season with salt & pepper. 

Bake for 1.5 hours and let sit for about 3 minutes before serving.  Plate dinner and Enjoy!