Recipe

Chicken Mozzarella Pasta with Sundried Tomatoes

I have been obsessed with sundried tomatoes lately. I’m not sure why, but I’m not fighting it. The recipe I decided to share this month also contains them (if you remember my last recipe post, Chicken Spaghetti Squash, it also contained sundried tomatoes.) I just wish they weren’t so expensive! Anyway… Here’s my Chicken Mozzarella Pasta recipe.

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Start with a large skillet, no surprise, I am using my favorite 12″ caste iron skillet.

After heating the garlic and sundries tomatoes, remove from pan. Add chicken, sprinkle with salt, pepper, paprika, and roasted red pepper flakes. The more red pepper flakes, the spicier the dish will be, use sparingly to taste. Cook chicken throughly.

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Add garlic and tomato mixture back into the pan. Pour in milk and mozzarella cheese. Once warm, add pasta. Reduce heat and cover, allowing to warm pasta.

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Enjoy!

Chicken Mozzarella Pasta with Sundried Tomatoes

Prep Time: None

Cook Time: 15 Minutes

Total Time: 15 Minutes

Ingredients

  • 3 Tbs olive oil
  • 3 large garlic cloves
  • 3 oz sun dried tomatoes, julienne cut
  • 8 oz penne pasta
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste
  • Red pepper flakes, to taste
  • 1 lb chicken breast tenders
  • 1 cup 2% Milk
  • 1 cup mozzarella cheese, shredded
  • ½ cup reserved cooked pasta water

Instructions

  1. Cook pasta according to box directions. Reserve 1/2 cup of the cooked pasta water.
  2. While the pasta is cooking, in a large pan, heat up olive oil on medium heat. Add garlic and sundried tomatoes.
  3. Sprinkle salt, pepper, paprika, and red pepper flakes on the chicken. Remove garlic and tomatoes from pan. Place chicken on pan, add more oil if necessary, cook throughly.
  4. Once chicken is cooked, add the tomato mixture, milk, and cheese to the pan. Once throughly heated, add pasta.
  5. If the sauce is too thick, add the reserved pasta water. Cover and reduce heat to medium-low, heat for another 3 minutes.

I also think this would be super good with bacon bits! You would just fry up the bacon, then before adding the garlic and tomatoes, remove the bacon. Allow to cool, then chop up into bits. Then, opt out the olive oil for the bacon fat. Use the bacon fat to heat the garlic, sundried tomatoes, and chicken.

I usually serve this dish with garlic bread or breadsticks… Whatever I feel like making that week!

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Spaghetti Squash with Grilled Chicken, Sundried Tomatoes, Broccoli, And Peas

My mom has been begging me to make my (not so) famous spaghetti squash dish lately. Partly because she loves the low cal, paleo dish, and partly because she wants an excuse to skip out on making dinner. Either way, I will admit I love cooking it. That is why this month I have decided to share this recipe with all of you.

If you aren’t familiar with spaghetti squash, it’s a winter squash that is oblong with a yellow, hard shell. The inside is a stringy, which is why the name “spaghetti” squash. In my opinion, spaghetti squash may be the perfect wheat-free, gluten-free, paleo-friendly, low carb, low calorie solution to pasta, and we have certainly adopted it in our household as such.

IMG_0276This recipe starts like any other, with a large, deep skillet. I am using my favorite 12″ caste iron braising pan.

IMG_0270First, heat olive oil and garlic. Then add cooked spaghetti squash (I like to cook mine in the morning, or even the night before and leave in the fridge.) Click the link for my recipe on how to cook the squash.

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IMG_0272Add broccoli, sundried tomatoes, and 1/4 cup chicken broth. Sauté for 5 minutes.

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IMG_0273Add peas, grilled chicken, parmesan cheese, and remaining chicken broth. Cover and reduce heat. Simmer for about 3 minutes.

IMG_0275Serve with fresh parmesan cheese. Enjoy!

 

Spaghetti Squash with Grilled Chicken, Sundried Tomatoes, Broccoli, and Peas.

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Ingredients

  • I medium cooked spaghetti squash (about 2 lbs)
  • 2 Tbs Olive Oil
  • 4 Cloves Garlic
  • Salt & Pepper, to taste
  • 1 C Chicken Broth
  • 1/3 C Sundried Tomatoes
  • 1 Broccoli Crown, chopped
  • 1 C Peas
  • 1 lb Chicken Breasts, grilled and sliced
  • 1/4 C Grated Parmesan Cheese

Instructions

  1. Cook spaghetti squash and allow to cool.
  2. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic, sauté 1 minute. Add spaghetti squash and sauté an additional 2 minutes. Salt and pepper to taste.
  3. Add 1/4 C chicken broth, sundried tomatoes, and broccoli. Sauté 5 minutes.
  4. Add peas, grilled chicken, and remaining 3/4 C chicken broth. Shake about 1/4 C grated parmesan cheese into mixture. The parmesan should help to thicken the mixture.
  5. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
  6. Serve with fresh parmesan cheese.

 

 

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Cook the Perfect Spaghetti Squash

Spaghetti squash has become wildly popular lately as a low-carb option to replace spaghetti noodles. It’s paleo-friendly, naturally gluten-free and fairly inexpensive. It is also super nutritious, offering significant amounts of vitamin C, vitamin A, iron, calcium, omega-3 and omega-6 fatty acids, which support a healthy immune system and can help prevent heart disease.

Last fall, I went through a pretty serious spaghetti squash faze. During that time, I   experimented countless ways to cook, roast, and sauté that beautiful yellow vegetable (I even tried slow cooking it in the Crock Pot!) I have finally decided that this is my tried and true favorite way to prepare spaghetti squash.

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First step is to cut the squash in half, lengthwise. Be sure to use a very sharp knife.

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Next, using a metal spoon, scoop out all the “guts” (seeds and pulp.)

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This next step is optional, and looking at other recipes, I found that not many other recipes call for this. Using my fingers, I like to rub the insides with olive oil and sprinkle on sea salt and pepper. I think it just gives it a little more flavor, but depending on what recipe you are using the squash for, you might want to skip this.

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Place the squash face-down on a baking sheet and cook at 375 for about 45 minutes… Cook time will vary depending on the size of your squash.

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They come out looking beautiful! I like to flip my squash over and allow to cool for about 5 minutes before shredding.

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Last by not least, using a fork, just pull the strands out. It comes out looking like spaghetti noodles!

How to Cook Spaghetti Squash

Prep time: 5 min

Cook time: 45 min

Total time: 50 min

Ingredients

Spaghetti Squash (about 2 lbs)

1 Tbs Olive Oil

2 tsp Salt

1 tsp Pepper

Instructions

  1. Preheat oven to 375ºF
  2. Slice squash in half, lengthwise.
  3. Rub squash with olive oil. Season with salt and pepper.
  4. Place squash on baking sheet, cut side down.
  5. Bake in preheated oven for 45 minutes.
  6. Allow to cool for 5 minutes. Using a fork, pull the strands out.
  7. Enjoy!

How you decide to cook your spaghetti squash will depend on what you are using it for and how much time you have to spend on it. This may not be the fastest or most hands-free way, but in my opinion, it is the tastiest. Keep an eye out for another recipe coming soon… My favorite spaghetti squash entrée! Thanks for reading!

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My 5 Favorite Homeopathic Remedies

Winter time is beautiful. Hot chocolate, iceskating, Christmas, and… Cold and flu season. My family members are all getting sick… Which has meant frequent trips to Good Harvest for me (I’m not complaining about that.) I have been doing so much reading and experimenting lately, there were a few key remedies that I believe really helped me feel better quickly. So, I decided to compile a list of my five favorite homeopathic cold remedies.

  1. Homemade Vapor Rub

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A heavenly combination of coconut oil, beeswax, cocoa butter, and some amazing essential oils. This homemade version of a vapor rub is great for boosting the immune system and clearing out head and chest congestion. It also has some great anti bacterial properties! It’s both natural and effective, and the best part, it can keep for 12 months! I rub it on the bottoms of my feet and throw on some socks, as well as on my chest and behind my ears. I love this stuff.

2. Steam Inhalation

Simply fill a large bowl with hot water, 3 drops of pine or rosemary oil, 3 drops of peppermint oil, and 2 drops of eucalyptus oil. Place a towel over your head and the bowl, and inhale the steam into your lungs and chest. Try to do this for 5-10 minutes. This loosens the mucus in your chest, it’s amazing how well this works! This recipe is based on information provided for me by the Good Harvest staff, they are very knowledgeable. There are countless other oil combinations to try, this is just the one I liked the best.

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3. Diffuser

When I am sick, I constantly have the diffuser going in my room. The diffuser helps to purify the air and helps me to relax, among other things. Depending on what you are sick with determines what oils to put in. Lavender is soothing, peppermint is great for headache relief, lemon is very purifying. Mix it up. Eucalyptus is my favorite when I am sick. Research new blends to try!

4. Bone Broth

I love to pick up beef bones from the butcher at Good Harvest to make homemade bone broth. I also love to do chicken, and even save the bones from the Thanksgiving turkey to make broth! Your grandma’s soup wasn’t just a hoax, bone broth promotes a healthy immune system, improved digestion, strong muscle repair, inhibits infections, among many other amazing benefits! It’s also very economical! I love cooking it in the slow cooker for several days. I drink it straight out of a mug. Sometimes the broth is also good to be made into other soups… Whatever! I use a recipe from an old cookbook, but I linked the most similar recipe I could find.

5. Braggs Apple Cider Vinegar

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There are a number of uses for apple cider vinegar, probably much more than you realize. It’s great for detoxing, sore throats, clearing sinus’, and digestion. I recommend researching the many different kinds of teas and syrups that can be made with apple cider vinegar. Here are a few I found:

Cold and Flu Brew

The Bearded Iris

Kick a Cold Tea

Home Remedies

Disclaimer: I am in no way a doctor, and these home remedies are only suggestions of what worked for me.  They are not intended as a diagnosis or prescription, and should not be in place of medical treatment and/or advice from a professional.

 

 

 

 

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