Tag Archives: italian

Paleo Chicken Francaise

We’re rounding out week two at the new casa and I am really digging my new appliances, countertops, and all the natural lighting. Grateful is an understatement, I am so thankful for this home and the memories we’re making here, and the delicious meals I am starting to create. My husband loves chicken francaise, and I happen to be a fan of it as well. I thought about making this a little lighter with cassava flour instead of regular flour, and be mindful of the quality of ingredients I use for the butter/garlic sauce. I’ve been chatting with a girlfriend about the quality of ingredients versus restricting foods altogether. At the end of the day, we make choices with our mouths and forks at least three times a day, so it is vital to know what we consume and where the food comes from.

I started with buying organic chicken breasts, slicing them very thin, and seasoning with a generous amount of fresh cracked black pepper and pink sea salt. Then, using my cassava flour (with a blend of dried parsley, basil, and oregano) I coated each piece and set aside. I love using cassava for cooking because it does not have a taste, and is a 1:1 for all-purpose (or AP) flour. I set the chicken aside and heated up a large skillet.

I used Lucini Italia extra virgin olive oil and it is so delicious and actually Whole30 approved (I don’t follow Whole30 but it’s a good brand of EVOO so I decided to try and will certainly buy again). I added in chicken in batches (I made six cutlets in total) and let them cook until both sides were lightly browned.

Once all the chicken finished cooking, I placed them on a plate and began simmering my sauce. Traditionally, this sauce involves four ingredients: butter, garlic, white cooking wine, and lemon. I added my stick of unsalted butter (leave out to get to room temp!). Once melted, I added sliced lemon to let the citrus blend with the butter. I used 1/4 cup of cooking white wine and a scant amount of chicken stock to add more liquid, Last, I chopped three cloves of garlic and threw into the pan and turned the flame to low. Layer in the cooked chicken cutlets and let sit for a while (maybe 20m) so that the chicken starts to absorb the sauce.

Pair this dish with some pasta (I prefer Banza because I can’t really stomach regular pasta anymore…sad, I know) and fresh veggies; you’ve got yourself a yummy, HEALTHY, and satisfying meal!

Pizzadillas

This recipe literally came to me while I was watching HGTV the other night. I saw an ad for Domino’s pizza – which let’s be honest – is kind of OG college pizza (cheesy bread? don’t even get me started), and I got the idea to make quesadillas with the filling being that of what goes onto a pizza. I wish there was a better story behind them, but nope, just my belly saying “DO IT!”

I’m also really glad that I had leftover sauce from the meatballs I made last week, which if you missed, the link is here. I used most of the leftover marinara sauce for the filling of the ‘dilla and layered in some mozzarella cheese, sprinkled oregano, and quaintly placed some slices of pepperoni.

I’m still learning how to use my stove and oven, so one of the bottoms of the pizzadillas did burn, but I’m cool with that. Here’s the deets on the ‘dillas:

  • Start with a package of tortillas (we used Mission just for testing recipe purposes – I’ll make these again with Siete)
  • Get all ingredients out and ready prior to beginning.
  • You’ll need:
    • 1 package sliced pepperoni
    • Dried oregano
    • Mozzarella cheese (grated)
    • Tortillas
    • Really good marinara (I recommend making your own or Rao’s – less sugar and good ingredients)
  • Heat a pan and add the tortilla to the pan, letting it crisp and warm up
  • Spoon some marinara onto the tortilla and spread around
  • Sprinkle oregano, mozzarella, and layer in pepperoni
  • Cover the top with a second tortilla and flip.
  • Repeat for as many pizzadillas as you’d like (my ingredients yielded 4 pizzadillas and we were definitely full!)

I love quesadillas and am looking forward to making more varieties and sharing them with you soon! NOMaste 🙂

Homemade Meatballs

It has been a whirlwind of a few weeks. We have packed up seven years of our Brooklyn one-bedroom and moved to our beautiful cape on Long Island last week, and we are starting to settle in and unpack our boxes. Moving into our first home is nerve-wracking and exciting all at the same time. Of course, I could not wait to buy food for our fridge and freezer, and whip up dinners immediately. I had wanted to try making meatballs for some time and figured that it would be a very easy and hearty meal to break in the stove and oven on our first night cooking in the kitchen.

There are so many different ways people make meatballs, and I used to think that adding a medley of seasonings was the trick. In fact, I think the reason this recipe tastes so great is because of the simplicity of the ingredients. I kept it pretty traditional, but ensured that I used a generous amount of each flavor so that it was well balanced. I used grass-fed beef found at the store, and made a quick red sauce on the stove using tomato sauce and one can of crushed tomatoes (which simmered for a good 45 minutes to an hour; I added salt and pepper, basil leaves, and one packet of stevia for sweetener). I have a recipe of simmered Sunday red sauce that I’ll make in the fall, but for now, this one worked impressively well.

I started by taking the meat out of the fridge and letting it get to room temperature, Then, I aded the beef to a bowl, along with two eggs, breadcrumbs, parmesan cheese, garlic powder, onion salt, and oregano. Literally, THAT IS IT. I loosely formed the meatballs, eyeballing each size and pulled a little here and there to make sure I had an even 24 balls.

I preheated my oven to 325 degrees. After lining a baking sheet with aluminum foil, I sprayed it down with avocado oil and added the meatballs one by one, leaving some space between. The meatballs baked for 25 minutes, which is fine because they became a perfect brown and soft enough to put into the sauce as it simmered. I transferred the meatballs to the red sauce and let them finish cooking for a good 30 minutes more.

I served this with roasted cauliflower and broccoli and did not even miss the starchy pasta that usually accompanies meatballs. I hope you enjoy this as much as we did, and we’ll never forget our first dinner together in our new home — NOMaste!

Chicken Alfredo

If there’s one thing to know about me, it is that I am not much of a sauce person. I’m not one to order a pasta in a marinara sauce, or make a sauce (although I have a killer red sauce, or gravy, that I should make sometime soon). However, I am a lover of all things cream. I use cream in my coffee in the morning, and if I can make a sauce that incorporates cream (such as a tomato cream sauce) I’ll do it. I figured it was finally time I tried an alfredo sauce.

Alfredo, after speaking with a few colleagues today, is not high on the “Oooh, that’s what I’m craving” list. It tends to be very heavy and laden with sugar and additives. Unfortunately, for things to live on shelves, additives and artificial ingredients are required. What I love about cooking and creating is using fresh ingredients and quality brands. I’ll say time and time again, quality is what matters. I’d rather spend my whole paycheck on items that make me feel good, and brands that stand by their product every single time. To make this alfredo, I used fresh parmesan that I grated (by hand), grass-fed butter, grass-fed cream, sea salt, and fresh cracked pepper. I also added in garlic powder. Simple and quality ingredients to make one decadent and rich (and surprisingly not heavy) sauce.

Let’s talk about the chicken. I took organic boneless, skinless chicken thighs and cut them into smaller chunks. I seasoned with paprika, turmeric (hello anti-inflammatory benefits), sea salt, and garlic powder (I <3 garlic). I let the chicken sit for a while to marinade in the seasoning. The chicken turned a gorgeous golden color as it sat in the spices.

I heated a pan and added olive oil. Layering the chicken into the pan, I set the heat to medium and seared the chicken for several minutes on each side, then quickly tossed each piece around until each piece turned less pink. I poured in chicken bone broth (I love Kettle and Fire) and turned the heat to low. A while ago I purchased these chopped basil cubes by Dorot, and I wanted to use them up so I tossed two of them into the chicken as well. I covered the chicken and let simmer for 35-40 minutes on a low flame, stirring and turning the chicken to be sure it does not stick.

Once the chicken was done cooking, and the alfredo sauce finished thickening, I made the Banza pasta and tossed it altogether in a bowl. I cracked fresh pepper and dried rosemary on top to garnish (even though I should get comfortable using parsley or other garnishes) and it was so delicious. I’m quite proud of how far I’ve come with cooking, and hope you are able to enjoy this meal with family and friends, just like I did! NOMaste.

Shrimp Scampi

Finally, the weather is catching up to the changing seasons. April is upon us and while it started out rather dreary, it’s starting to grow warmer, days later, and sun shining stronger. A perfect example of this is getting sunburnt just sitting out in the sun for one hour. Literally, ONE hour. I digress. Part of my journey this week for fish week is to try out new recipes that I have been yearning to try, which obviously includes shrimp. We had a slight mishap with flounder (which went rancid way too quickly…) and so I resorted to shrimp a day early.

Shrimp is one of those proteins that I feared cooking with. I always get nervous about over-cooking it, or under-cooking so that it’s practically raw. This was my moment, to try and make shrimp that tastes really delicious in a sauce I know I can make with my eyes closed: Shrimp Scampi. The amount of butter, garlic, and lemon juice used for this recipe may sound like a lot, but in fact, with the shrimp on a low simmer in the scampi sauce, the results were perfect. Tender pieces of shrimp, cooked to perfection, with a side of broccoli rabe and on a bed of Banza rice (we all know my obsession with Banza. If you haven’t tried Banza yet, you can find it here!)

I started making this dish by defrosting shrimp in the sink as I went to work. I was actually very surprised to see that when I came back, the house didn’t smell like shrimp, which already meant I was winning. I rinsed the shrimp and decided to cut it into smaller pieces, I tossed the shrimp with salt and set it aside. In a large pan, I added two tablespoons of butter and layered the shrimp into the pan, heat medium. I let the shrimp sit for two minutes then flipped over, adding in chopped garlic.

I continued to cook the shrimp and toss with the garlic, butter, and added in two tablespoons of lemon juice. I lowered the flame to low heat and simmered the shrimp for another three to four minutes. Simultaneously, I made my Banza rice (cooked similarly to orzo). Once the shrimp were done, I took a scoop of the rice and plated the shrimp on top, and sprinkled fresh grated Parmesan cheese for finish. I must say, this was a home run. Round two, I will be sure to add some more green, like fresh basil or parsley. NOMaste 🙂

Shrimp Scampi

Course Dinner
Cuisine Italian, Seafood
Keyword butter, easy, garlic, italian, scampi, seafood, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Author nomastehungry

Ingredients

  • 15-20 medium Shrimp wild, cleaned, deveined and peeled
  • 3 cloves garlic chopped, but not finely.
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • salt to taste
  • pepper to taste
  • 1/2 cup banza rice (or regular rice)

Instructions

  1. Start by cleaning shrimp and pat dry.  Cut shrimp into smaller bite size pieces and toss with salt.  Set aside

  2. Heat a large pan on medium heat, and add the butter to melt.  Place shrimp into the pan and sear for two minutes. Turn shrimp over and continue to cook for another two minutes.

  3. Add in the chopped garlic and lemon juice.  Turn heat to low and continue to cook the shrimp, tossing and flipping regularly.  Let simmer for five minutes.

  4. Meanwhile, prep Banza rice or regular rice as package indicates.  Take some of the scampi sauce and mix with the rice.  Layer shrimp on top of the rice and season with sea salt and cracked pepper.