Saturday, February 25, 2017

Torn Chicken with Bok Choy and Miso Vinaigrette


This addictive dish, full of greens and proteins, is one for the books! The miso vinaigrette takes this dish to a whole new level of flavor. A definite "must try" recipe!


- 4 cups cooked Jasmine rice, (2 cups dry rice)
- 3 Tbs olive oil, divided
- 3 small bok choy, halved lengthwise
- salt and pepper to taste
- 1/4 cup plus 2 Tbs miso vinaigrette (recipe below)
- 2 cups shredded rotisserie chicken, or baked chicken breast
- Basil for garnish

Preheat oven to 375 degrees. In a medium bowl, mix 1 cup cooked rice with 1 tablespoon olive oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.

Meanwhile, in a large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add the bok choy, cut side down, and season with salt and pepper. Cook until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, about 2 to 3 minutes longer. Transfer to a plate.

In a bowl, toss the crispy rice with the remaining 3 cups of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette over the chicken and bok choy and garnish with basil. Enjoy!



- 3 Tbs red wine vinegar
- 1 minced garlic clove
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbs white miso, optional
- 1/2 cup olive oil

Combine all ingredients in a jar and shake well.

If you'd like a printer-friendly version of this recipe, Click Here.

"You can preach a better sermon with your life than 
with your lips." - Anonymous

Tuesday, February 21, 2017

Korean-Style Pork and Rice


Great taste! Easy to make! Savory gochujang adds a deep flavor with a mild heat taste. Look for it ion the Asian Food aisle. 


- 2 Tbs Avocado oil (or sesame oil)
- 12 oz. lean ground pork
- 3/4 cup finely chopped yellow onion
- 1/3 cup chopped green onions
- 4 garlic gloves, finely chopped
- 1/3 cup water
- 1 to 2 Tbs gochujang sauce (to your desired heat level)
- 2 Tbs soy sauce (or soy-free Coconut Aminos)
- 1 Tbs light brown sugar
- 2 Tbs fresh cilantro, chopped
- 2 Tbs rice vinegar
- 1 package Uncle Ben's precooked brown rice
- lime wedges

Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, stirring to crumble. Add onion, green onions, and garlic. Cook for 4 minutes. Add water and cook for 1 minute, scraping the skillet to loosen the brown bits. Remove from heat and add gochujang sauce, soy sauce, brown sugar, cilantro, and rice vinegar. Heat rice according to packaged instructions and serve pork over rice. Garnish with lime wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"... and I say to myself, what a wonderful world." - Louis Armstrong

Sunday, February 19, 2017

Lobster Roll Tacos


"I'm already looking forward to having these again" was my husband's response after he finished his lobster roll tacos. These magnificent tacos have a taste can only be magnified by the seasoned butter sauce that is drizzled on top, sprinkled with fresh cilantro. Superior taste that is fresh and flavorful!


- 2, 5 oz. lobster tails
- 1 tsp. white vinegar
- 4 Tbs. butter
- 1/2 tsp. Old Bay seasoning
- 1 tsp. lime zest
- juice from 1/2 of a lime
- 1 Tbs minced shallotss
- 2 Tbs scallions, chopped
- 2 Tbs fresh cilantro, chopped

In a large sauce pan, add enough water that will cover lobster tails. Add vinegar and heat water over medium-high heat. When water comes to a boil, place lobster tails in pan. Let boil for about 6 to 7 minutes, until shells turn bright red and meat is tender when pierced with a fork. Remove tails and submerge in an ice bath to stop the cooking, for about 5 minutes. Carefully remove meat from tails and cut into bite-size pieces. Set aside.

Meanwhile, in a large skillet, heat butter and Old Bay seasoning over medium heat. After the butter is melted, add lime zest, juice, and shallots. Cook for 2 minutes or until shallots are tender. Add lobster to skillet and gently stir until lobster is heated through. Remove lobster with a slotted spoon and place in taco shells. Top with desired amount of butter sauce and sprinkle each lobster taco with scallions and cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life's a beach! Relax and eat more lobster." - Anonymous

Friday, February 17, 2017

Skillet Meatball Lasagna


Think lasagna, spaghetti and meatballs, and pizza all combined into something that leaves you feeling so completely satisfied that there's just no way it can also be a healthy meal for your family to enjoy! Substituting ground beef for ground turkey (if you're making your own meatballs) and penne pasta for organic gluten-free brown rice penne pasta, this recipe will get two-thumbs up from your family and friends!


- 1 tsp. olive oil
- 2 cloves garlic, diced
- 2 tsp. Italian dry seasoning
- 1/8 tsp. crushed red pepper flakes (more if you like spice)
- 1, 14 oz. can crushed tomatoes
- 1, 14.5 oz. can diced tomatoes
- 32 ounces organic vegetable broth
- 1, 16 oz. package penne pasta (I used Organic gluten-free brown rice pasta)
- 16 oz. mini meatballs (you can buy these frozen, pre-made, or make homemade. Mine were homemade from ground turkey. If you buy frozen, thaw before using.)
- 1 cup shredded mozzarella cheese
- 1/4 cup ricotta cheese (optional)
- 3 Tbs chopped fresh cilantro

Heat olive oil in a large deep, oven-proof, skillet over medium heat. Add garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, and vegetable broth; and bring to a low boil. Add pasta and cook until pasta is done (about 12 minutes). Preheat broiler to high. Add pre-made meatballs to skillet and sprinkle with mozzarella and ricotta, and broil for about 5 minutes or until cheese melts and starts to become golden. Garnish with cilantro and serve. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Eat a salad everyday. Bean salad. Coffee bean salad. Coffee. 
Drink coffee everyday." 

Thursday, February 16, 2017

Chicken Piccata


Altering this recipe just a tad made this dish healthier without losing any of it's fantastic flavor. In our opinion, just as delicious as the Italian restaurant we frequent...with fewer calories. Can't beat that!


- 6 oz. uncooked angel hair pasta (I used gluten-free whole-grain spaghetti with quinoa)
- 1/4 cup flat-leaf chopped parsley, divided
- 3 Tbs olive oil, divided
- 2 Tbs fresh lemon juice, divided
- 1 lb. chicken breast cutlets
- salt and pepper to taste
- 1/4 cup flour, divided
- 2 Tbs diced garlic
- 1 1/2 cups organic chicken stock
- 2 Tbs capers, drained

Cook pasta according to directions; drain. Place in a bowl with 2 tablespoons parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice; toss. Set aside and cover to keep warm.

Sprinkle chicken with salt and pepper. Place 3 tablespoons of flour on a plate and dredge chicken in flour, shaking off the excess. 

Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until garlic is crisp and golden. Remove garlic with a slotted spoon and set aside. Increase heat to medium-high and add chicken. Cook for 3 to 4 minutes on each side, or until done. Remove chicken to a plate, and add remaining tablespoon of flour to the skillet along with 1/4 cup chicken stock. Stir with a whisk. Add remaining 1 1/4 cups chicken stock and capers; bring to a boil. Cook for 3 minutes and then add the remaining parsley, lemon juice, and a little salt and pepper (optional). 

Plate pasta with chicken on top. Drizzle with sauce and top with bits of the golden garlic. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here.

"Kind people are my kinda people." - Anonymous