Tag Archives: dinner

Pan Seared Herb Chicken

Chicken, it’s what’s for dinner. I have to be very honest, chicken can be so boring and mundane, especially when it’s chicken breast. It dries out very easily, due to it being lean and low-fat. It can also be chewy if cut wrong, and can go rancid if kept out or in the fridge too long. One thing I love to do is bread chicken breasts and make chicken cutlets, but being that I am completely revamping my nutrition, that’s not an option. I threw out my grill pan a while ago because I butchered it (see what I did there?), so how else should I make chicken? *LIGHTBULB* I can pan sear it!

A while ago, I purchased Herbes de Provence from Trader Joe’s and can not stop using it. I’ll use it in marinades, seasoning for vegetables, sweet potatoes, and decided tonight was a perfect opportunity for using it with chicken. I have not pan seared chicken in a very long time, solely because I always have a horrible outcome: chewy, under-seasoned, barely cooked chicken because I lose my patience. The trick I used was extra butter. Yep, you heard right, butter. I swear by Kerrygold butter because it’s grass-fed and has a delicious taste, also really good for cooking! I pan seared my chicken tonight in the butter and it was everything I needed. Here’s how it went down:

  • Start by rinsing three pieces of chicken breast (preferred organic). Trim the sides and slice thin. Pat dry and place in a large bowl.
  • Take four tbsp of the Herbes de Provence and pour into the bowl of chicken.
  • Mix together by hand so that all the chicken (and both sides) are fully coated. Let stand for 10-15 minutes.
  • Heat a large sauce pan. Cut 3 tbsp of butter (do not freak out here) and melt in the pan.
  • Add the chicken (three at a time) into the pan. Sear on each side for 6-7 minutes. You’ll know when the chicken is ready to flip when the sides of the chicken turn white.
  • Repeat for the remaining chicken breasts.
  • Top with pesto (my recipe linked here) and pair with veggies!

Here’s a picture tutorial for those who need some visuals (#multimodallearningbaby)

I hope you enjoy this one, it’s very straightforward, simple ingredients, and oh so yummy! NOMaste 🙂

Cauliflower “Fried” Rice

Bienvenidos semana tres de Reset. For those who are confused, I did not move to Spain. I am currently approaching week THREE of my reset and am super excited to see subtle changes to my body as well as my overall health. I am feeling more energized, my pants fit easier, and my face doesn’t look like I am carrying acorns in my cheeks. My reset isn’t about dropping weight as it more of just looking and feeling like my best self. I weighed myself, and was legit depressed for two days about the number, but honestly, it is JUST A NUMBER. I want to get back to health and healthy foods, something I have a major passion for. I wanted to try incorporating cauliflower into my meals and this was the best way, making a “rice”.

I bought store bought, so sorry for those who want to make it from scratch. I have done this and I’ll tell you, it’s a mess. Buying store-bought cauliflower rice is the easier way, and it’s hassle free! I accidentally ordered a Misfits Market box of 18, yes 18 POUNDS, of vegetables, so there is virtually no excuse not to use them. We got Anaheim peppers (which are milder than jalapeño peppers, but can depend based on origin), cabbage, onions, jalapeño peppers (8 of them… hello salsa!), string beans, avocado, and more. I’m grateful to have received (and been able to keep) the produce even if it were by accident. If anyone is willing to try, and be open for whatever is delivered, definitely check them out!

Cauliflower rice is not so different than traditional fried rice, except it holds more moisture. I started by chopping an onion, carrots, cabbage, one Anaheim pepper, and green beans. I heated a large sauté pan and added avocado oil (my favorite brand is Primal Kitchen). I tossed in the chopped onion, pepper, and carrots to simmer and sweat. I then added in the chopped cabbage, let it seam, then after five minutes, threw in the green beans. I cooked with a cover so everything can wilt and render down, mainly for the cabbage to bring out its moisture.

Afterwards, I pushed all the vegetables aside so I can add in the egg, there is no excluding this part, it is the best part of fried rice. I scrambled the egg and tossed it together with the veggies. My last step was to add the cauliflower rice, so with a helping of garlic powder and salt added, I poured in the bag of cauli-rice and stirred. This sat cooked for 8 minutes, so the cauliflower can begin to sweat (there’s a lot of sweating happening in this dish).

I seasoned with a generous helping of coconut aminos and sesame oil and continued to let it cook for another 5-7 minutes. Turn the heat off and let stand still, then ladled into large bowls for my lunch for the week. The taste of this dish is very umami and while it does not taste 100% like the real fried rice, it is a pretty darn delicious rendition! NOMaste 🙂

Cauliflower “Fried” Rice

Course Dinner
Cuisine Healthy, Meal Prep, Vegetables
Keyword dinner, healthy, meal prep, veggies, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 1 package Cauliflower Rice
  • 1/2 large onion chopped
  • 1 cup carrots chopped
  • 1 cup red cabbage chopped
  • 1 cup green beans chopped
  • 1 Anaheim pepper chopped and cleaned
  • 2 eggs lightly beaten
  • 2 tbsp avocado oil
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos
  • garlic powder to taste
  • sea salt to taste

Instructions

  1. Prep all vegetables by slicing and roughly chopping the onions, carrots, pepper, cabbage, and green beans.  Separate the cabbage and green beans from the onions, etc. Set aside

  2. Heat a large sauté pan, add in avocado oil, then stir in the onions, carrots, and pepper.  Stir and coat with oil for five minutes.

  3. Add in red cabbage. Cover and let sit for five minutes. Stir once or twice to prevent burning.

  4. Add in green beans.  Cover and let sit for five minutes. Stir to prevent burning.

  5. Push vegetables aside, and add in the egg.  Scramble egg and stir in with the vegetables.  Season with garlic powder and sea salt.  Cover and let sit for three minutes.

  6. Pour in cauliflower rice.  Stir to mix together. Cover and let cook for eight minutes, stirring occasionally.

  7. Add in coconut aminos and sesame oil. Stir together.  Let cook for another three to five minutes.  Serve immediately.

Seared Grass Fed Sirloin

Ahhh, steak. The creme de la creme when you think of a “fancy” meal. There are plenty of nights where I crave a fatty cut of steak or a bolognese (in fact, I have a bolognese recipe… here), and I have a soft spot for skirt steak or short ribs. On other nights, a nice sirloin will do. I have to confess, I’ve never been a pro with making steak; I tend to overcook and make it inedible. It usually comes out tough and chewy, even when cutting against the grain. This steak is an exception to my “I screwed up the steak, again” curse, and it’s so easy you’ll slap yourself (but don’t).

One thing that I never compromise for is the quality of meat. It is SO important to know where your meat comes from, and get the best cuts. I always shop for grass-fed meats, and love using Butcher Box for meat. Their product is top notch and can feed a large family for a few weeks. You can skip a month, two months, and add specials like their bacon (THEIR BACON IS LIFE CHANGING) or burgers. Either way, consider buying grass fed meats, if there’s one thing you change to your budget, do this. I won’t bore you with science behind it or research from articles I’ve read and podcasts I’ve listened to, but the quality of meat matters. Period. Trader Joe’s does make solid grass fed meats, including steak.

I started by soaking the steaks in olive oil, instead of coating the pan with oil. Why? This eliminates the crackling and sputtering of the oil, that’s why sparky! For the seasoning, I used a more-than-generous amount of fresh cracked ground pepper and pink sea salt. I seasoned both sides and let the steak get to room temperature. Using a cast-iron skillet, I heated the pan then slowly added the steaks. These steaks were about 3/4″ -1″ thick so I gauged my time carefully. We like our steaks more medium/medium rare, so I seared the steaks for 4 minutes on each side, then threw it in the oven on BROIL for a good 5 minutes. For medium well, add 2-3 minutes per side. The most important piece is to LET THE STEAK REST. The steak will tense up if cut into right away, the same as man-handling it right out of the fridge. Let the steak do it’s thing!

I sliced small dollops of butter to top on the steaks for additional fat and goodness, and paired it with potatoes. Typical meat and potatoes dish, but oh so satisfying.

Coconut Cream and Crushed Tomato Chicken

Just like Bubba said in Forrest Gump about shrimp, there are a million ways to make chicken. You can grill it, bake it, bread it, fry it, broil it, sauté it, and the list goes on and on. There are days where I despise chicken, especially bland, grilled chicken breast on a salad (boring AF), but when chicken is done well, and it’s not always the breast, it can be a show-stopping meal.

The finished plate with crumbled feta on top, a side of sautéed spinach and mashed potatoes.

When I was in my 20s, I was told that the dark meat of chicken is bad for you and that it’s too “fatty” and will make me fat. Now that I’ve had 10 years of learning what foods work for me and my own body, and what foods I find I can and cannot eat, chicken thighs tend to be the cut of the chicken I gravitate toward most. Sure, there is definitely more fat, and there’s NOTHING WRONG WITH THAT. Ya heard? Fat will not make you fat (at least not in moderation and eating the correct fats). This happens to be a very simple recipe and will cook on its own in a dutch oven (or a crockpot –> on low for 5-6 hours). The difference this recipe makes is two ingredients: Herbes de Provence and coconut cream (NOT milk, cream). These can both be found at Trader Joe’s.

*if you don’t have Herbes de Provence you can use several dried herbs such as sage, thyme, rosemary, marjoram, basil, and garlic powder*

I start with the chicken thighs, organic and freshly cleaned, and place them on a cutting board. Sprinkle a generous amount of Herbes de Provence on both sides of the chicken and let sit. Another quick tip: let the chicken sit out to get to room temperature, as this allows the chicken to remain juicy and not tense up as it hits a hot pan.  I heat my dutch oven first then melt 3 tbsp of butter and add the chicken to the butter and let simmer.

Once the chicken simmers and sears on both sides, I add in the crushed tomatoes (I really like Cento 28oz as it yields a lot of sauce and is low sugar) and coconut cream. Cream is a thicker consistency and makes the sauce thicker too. I season with salt and pepper and lower the flame to low and cover. This will sit on low heat for two and a half hours, stirring occasionally. That’s it.

When the chicken is done, it’ll be beautifully pulled and in shreds, incredibly tender and juicy, and delicious with the coconut tomato sauce. Serve with any veggies and potato, or over rice and beans, maybe even fusili pasta?! The possibilities are truly endless 🙂 Nomaste!

Leftover chicken in coconut cream tomato sauce – can be reused for enchiladas…add some chili powder and BOOM!

Coconut Cream and Crushed Tomato Chicken

Course Dinner
Cuisine American, Chicken
Keyword Chicken, coconut, cream, dinner, dutch oven, easy, healthy, simmered, tomato
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Author nomastehungry

Ingredients

  • 6 Chicken thighs untrimmed
  • 3 tbsp Butter
  • 1 28oz can Crushed Tomatoes
  • 3/4 can Coconut cream NOT milk
  • Herbes de Provence generous seasoning
  • Salt to taste
  • Pepper to taste

Instructions

  1. Clean and pat dry chicken thighs and lay on a cutting board. Sprinkle Herbes de Provence generously on both sides of the chicken.  Let sit.

  2. In a dutch oven, melt butter and place chicken into pan.  Searing both sides of chicken, about 5-7 minutes each side.

  3. Add in can of crushed tomato sauce and 1/2 can of coconut cream.  Stir to mix liquid.  Judge here if you need more coconut cream, if so, add in a drop more.

  4. Turn heat to low and cover. Simmer for 2.5 hours, stirring occasionally.

  5. Serve immediately with vegetables or sides of choice.

Soupe à L’oignon (French Onion Soup)

It’s been a while since I’ve posted a recipe, and I just have to brag about this one… I kinda nailed it. After going to Paris and having french onion soup at almost every single restaurant we visited, I decided to give this a try and it was a major success. Simmered, caramelized onions in a rich and hearty broth, topped with crusty baguette and melted Gruyere cheese. It’s perfect for this time of year, too. (let’s be real, it’s good anytime, anywhere..)

This is a rather easy recipe with simple ingredients: onions, flour, butter, broth, bread, and cheese. I use regular yellow onions and cut them into rounds then sliced across once. I used two large onions for this particular recipe and ensure to get as many slices as I could. After I sliced the onions, I added 5, yes, FIVE, tablespoons of butter to a dutch oven. The reason for so much butter is two fold: Butter tastes amazing, and you need that much to render down the onions and get them brown, not burnt. The onions will simmer for approximately 30-40 minutes until they’re all a nice, golden color.

Once the onions are done, I added one tablespoon of flour (cassava) to get the mixture a bit thick, then added in the beef broth – I always use bone broth as it has so many incredible benefits; to me, quality will always trump price. I love the brand Kettle and Fire for bone broths. Trader Joe’s makes a good budget-friendly broth too!

I added three cartons of broth and some salt and pepper to taste. This simmered on a low flame for 30 minutes. I sliced a day-old French baguette and turned the oven to broil. Lastly, I ladled some soup into a ramekin and place some slices of bread into the mixture, sprinkling the cheese on top and placing on the top rack to brown. Serve immediately! Nomaste 🙂

Soupe à L’oignon

Course Appetizer, Dinner
Cuisine French, Soup
Keyword dinner, easy, french, onion, savory, Soup, winter
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Author nomastehungry

Ingredients

  • 2 large onions yellow
  • 5 tbsp butter
  • 1 tbsp flour
  • 48 ounces beef bone broth or stock
  • 1 French baguette crispy!
  • 1 cup Gruyere cheese grated

Instructions

  1. In a dutch oven or large pot, heat the pan, then add butter to melt.

  2. Slice up two large onions and slice once down the middle to have medium length onion strings.  Add to melted butter. This will need to cook on low – med.low flame for 30-40 minutes. Stirring consistently

  3. Add tablespoon of flour to mixture.  Mix together and add in broth.  Let simmer for 20-30 minutes.  Turn oven to broil.

  4. Slice baguette.

  5. Ladle soup into small ramekins and place the baguette slices into the soup.  Sprinkle cheese to cover the bread pieces.

  6. Place in top rack of oven.  Broil until cheese is brown and crispy.  Let sit until warm.