Monday, June 14, 2021

Turkey Kielbasa with Seasoned Broccolini and Baby Potatoes


Bon app├ętit! That's all that needs to be said about this vibrant and delicious dish!


- 1 small bunch of broccolini, trimmed
- 6 to 8 baby potatoes, cut into bite-sized pieces
- 1 1/2 to 2 cups Turkey kielbasa, cut into bite-sized pieces
- 1 cup chopped tomatoes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 Tbs olive oil
- torn fresh parsley 

I quickly blanched (see note below about blanch cooking) the broccolini in boiling water for about a minute and then removed to a bowl. I did not add it to ice water after, because I did not want to stop the cooking process just yet.

Add the potatoes to a microwavable bowl and microwave for about 5 to 7 minutes, until tender.

On a baking sheet lined with aluminum foil, add broccolini, cooked potatoes, tomatoes, kielbasa, seasonings, and olive oil.

Turn on broiler and when hot and ready, place baking sheet in oven to broil for about 8 to 10 minutes. Remove, add fresh parsley, and enjoy! A very simple recipe made simpler by microwaving the potatoes beforehand. 

(*Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.)

"A good recipe doesn't have to take hours to make." Anonymous 

Sunday, June 13, 2021

Brussels Sprouts Salad with Rosemary Balsamic Chicken


A protein packed salad that tastes like summer! :)


For the Dressing:

- 1 medium orange

- 1 lemon

- 3 Tbs olive oil

- 1 Tbs raw honey

- 1/4 tsp. salt

- 1/4 tsp. pepper

For the Salad:

- 3 cups shaved brussels sprouts

- 1/2 cup pomegranate seeds

- 1 chopped apple

- 1/4 cup torn fresh mint leaves

- 1/4 cup torn fresh basil leaves

- 1/4 cup raw walnut pieces

For the Chicken:

- 1/4 cup balsamic vinegar 

- 1 Tbs raw honey

- 1 Tbs whole-grain mustard

- 1 tsp. finely chopped fresh rosemary

- 1 lb chicken breast tenders

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 1/2 Tbs avocado oil

To make dressing for the salad: 

Finely grate orange peel, for orange zest, and place in a large bowl. Juice the orange and add to the bowl. Do the same with the lemon. Add oil, honey, salt, pepper, and whisk to blend. Add brussels sprouts, pomegranate seeds, apple, mint, basil, and walnuts. Toss to blend.

To make Rosemary Balsamic Chicken:

Combine vinegar, honey, mustard, and rosemary in a small bowl. Blend and set aside. Sprinkle chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for a few minutes on both sides until chicken is browned. Reduce heat to medium and add vinegar mixture. Cook until chicken is cooked through and sauce starts to reduce and thicken. 

Add chicken to the salad and enjoy! 

"Be thankful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality." - Anonymous