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!

Dry Seasonings

How many times do you read in recipes...Italian mix, Ranch mix, etc.  Not everyone has those on hand and to be honest, have you actually read the ingredients in pre-packaged versions?  Not exactly the healthiest choice (but hey...sometimes we are in a hurry!)

I purchased these little jars a few years ago...I'm not even sure from where to be honest with you.  I don't even think they were made to keep spices, but the lids are airtight and I can use my chalk pen to write on the glass bottom.  So, I have fallen in love with these little containers.

Back to the whole purpose of this lesson in spices.  Here is a list of some spices I have collected over the years and that I tend to use throughout my time in the kitchen.  Put them together, use them and then be creative and make some up yourself!

Ranch Mix:

2 Tbsp. Parsley

1.5 tsp Dill Weed

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Onion flakes

1 tsp Chives

~ 1 tsp each Salt & Pepper

Mix together dry seasonings.  You can also grind up in a food processor or coffee grinder to make a finer grain of mix.  Add 1 Tbsp to 1/3 cup Greek Yogurt and 1/4 cup Milk to make dressing.  

**For Fiesta Ranch Mix...add .5-2 tsp Cayenne or other suitable red pepper...it's all up to your own tastebuds!

Mediterranean Mix:

*borrowed from 21 Day Fix*

4 Tbsp Parsley

4 tsp Onion Flake

2 tsp Basil

1 tsp Oregano

1 tsp Thyme

1 tsp Garlic Powder

1 tsp Sea Salt & Pinch of Pepper

Smokey Southwestern Mix

*borrowed from 21 Day Fix*

1 Tbsp Chili Powder

2 tsp Ground Cumin

1 tsp Coriander

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

12 tsp Oregano

1/2 tsp Smoked paprika

1 tsp Sea Salt

Penner just absolutely LOVES his taco seasoning.  I'm not opposed...however, I prefer less ingredients.  You know, like ones I can actually say without having to sound them out.  It's always nice to actually know what the ingredient is as well without having to Google that ish, LOL.  We love using this recipe instead.

All Purpose:

*borrowed from 21 Day Fix*

4 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Mustard Powder

1/4 tsp Thyme

1/4 tsp Pepper

1 tsp Sea Salt

Pumpkin Pie:

1 tsp Ground ginger

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Clove

1/4 tsp Cardamom

1/4 tsp Sea Salt

Herbs de Provence:

2 Tbsp Each

Savory, Rosemary, Thyme, Oregano, Basil, Marjoram, Fennel

Mix together dry seasonings.  You can also grind down into a finer grain, but this can be used as a wonderful rub,  You can also add tarragon or sage while removing other ingredients...this is a very flexible seasoning.

Grab 'N' Go Egg Muffins

Breakfast is always important to me, but I usually roll with a protein shake in the morning.  It's fast, easy and I can chug it down within an hour of me waking up which is very important for my metabolism.  But Sundays...things slow down and awful lot for me.  I sleep in and I like to have a good breakfast.  And by good breakfast, I mean something with eggs and bacon...ooooh and pancakes some days too!

Egg muffins are one of my go-to breakfasts.  It's like having 4 mini frittatas on a plate.  Super delicious and you can even freeze them for a quick breakfast in the morning for the kids and hubby!  (Just warm up in the oven or microwave or eat them cold too),  

Starting out with eggs, bacon, spinach and feta (if you like cheese)

Slice bacon raw as it will cook quicker and easier for you.  Sautee up over the stove in a pan, then remove from heat.  Forgot to take the next photo....while bacon is cooking, mix up the spinach, eggs and cheese in a small bowl or large 

Pour mixture into mini muffin tin.  I made 12 eggs for 12 muffins (if using egg whites, double this).

The final presentation for breakfast.  Served with 1 1/2 Ataúlfo Mango each.  If you don't know what these are...delicious small mangos (click on the link to learn more about them).

Print Recipe:

12 eggs
6 pieces of bacon (roughly chopped)
2 Handfuls of Baby Spinach (okay, I know this isn't precise...but it's about 1 cup for my small hands)
1/4 c Feta (optional)

How To Do:

Pre-heat oven to 375F.  Roughly chop and then fry up the bacon.  While that's cooking, chop up the spinach if you'd like (roughly).  Then mix up the the final 3 ingredients in a bowl.  Add bacon, then pour into muffin tins (use cooking spray to prevent sticky egg residue...or just use the bacon grease, you won't need much and it adds flavor).  Cook at 375F for about 15 minutes (or nice golden brown on top).  Remove and eat!

As always, let me know if you have questions or additional ideas!