You gonna finish that?
Thoughts For Food;
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Directions
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
Home Made Spelt Fettucine and Healthy Alfredo Sauce!
Fettuccine Alfredo made healthy? Oh yeah! This is a very healthy take on a classic that needs no introduction. Bold, I know, but very successful, I think! I dare you to try it!
Bacon Cheese Turtleburgers
Ground beef pattie topped with sharp cheddar cheese, wrapped in a bacon weave shell with hot dog head, legs and tail.
(submitted by Mark Davis)
Romanian Cabbage Rolls
Definitely never would have thought I’d be so interested in trying these!
Ingredients:
- 2 – 3 lbs ground pork (or whatever meat you prefer)
- 1/2 cup long grain rice (I prefer basmati)
- 1-2 onions chopped
- parsley
- dill
- 2 tbsp vegetable oil
- 1 L tomato juice
- salt and pepper to taste
- 1 large sour cabbage
- 15 slices of bacon
Directions:
- Chop the onions and fry them in the oil until tender. Add rice and cook for another minute. Add onion and rice mixture to ground pork and add salt, pepper, dill and parsley and mix well with your hands. Now it’s time to assemble the rolls.
- Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that’s why I recommend cutting each leaf in half, otherwise you can use the entire leave for one roll.
- Fill each half leaf with a big tbsp of the meat mixture and roll. Put all the rolls in a big pot and add the liter of tomato juice over the rolls. Add more water if needed, the juice should cover the rolls entirely. Cover the pot with aluminum foil and bake at 375 degrees for about 4 hours.
- After 2 hours remove the foil and put back in the oven. Serve hot with a bit of sour cream on top.
Chicken &Broccoli Pasta;
Ingredients
- 3 tablespoons olive oil
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 tablespoon chopped onion
- 2 cloves garlic, chopped
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups fresh broccoli florets
- salt and pepper to taste
- 1 pinch dried oregano
- 18 ounces dry penne pasta
- 1/4 cup fresh basil leaves, cut into thin strips
- 2 tablespoons grated Parmesan cheese
Directions
- In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
- Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
- Add basil and toss well; top with Parmesan cheese. Serve.
Three of my favorite things, I think I’ll make this dish sometime this week.
