Oh man, do I have spring FEVER!!! I’m dying to get my garden planted though I can’t plant anything in ground here until mother’s day. I found a cute little inexpensive five shelf greenhouse last week so I’ll start some seedlings in the next few weeks. With any …
Perfect Pad Thai. I know, the title is a bit presumptuous especially for a Scandinavian-German girl never trained in Thai cooking. Nor do I have a Thai grandmother. That said, I just have this thing for a truly authentic pad Thai. Every Thai restaurant I ever go to …
Why has it taken three weeks to recover from the holiday season?? I’m guessing it has something to do with a full two months of busy-ness leading to I-just-want-to-do-nothing syndrome. I’m still trying to catch my breath. The outdoor temperatures here in Minnesota were comparable to Antarctica last week (that’s really true, we were colder than Antarctica at least one day last week) and thus, we’ve been feeling a little stir crazy. At least school is back in session so things are getting back to normal with both routine and our meals. January has been the perfect time to rejuvenate both mind and body. My hubby and I have started the T25 workout series and I feel pretty good about it. We’ve also re-focused on eating more mindfully as the holiday indulgences and less physical activity do tend catch up with us. This Mediterranean chicken spaghetti squash bake is one of those delicious eating pleasures that serves to bring back more veggies and less grains to the table as well as being a warming winter weather food.
As I was dreaming about making my ricotta spinach artichoke dip one more time, I thought it just might make a really tasty pasta sauce. So I went with that idea and instead of pasta, used a spaghetti squash. To add more yumminess and a Mediterranean flair, I added kalamata olives, grilled chicken, and a combination of herbs to make chicken spaghetti squash bake into a complete meal. Fresh out of the oven, this dish is a creamy (mostly) clean eating comfort food!
My two daughters left to spend a week on my dad’s farm yesterday which is one of the things they have come to look forward to most during the summer as it’s become an annual trip for them. They will be hanging out with the …
After many small moments of chaos last weekend, like the brakes not working properly on our moving truck (kind of a big deal), and then having the electricity taken out by a careless driver running into one of the poles and knocking down the transformer, we finally got moved in. Normally, …
I have no motivation. Now I’m over-caffeinated because I was trying to find some motivation at the bottom of my coffee cup. My next problem is that it’s nearly 0 degrees outside (hence the no motivation) and I am NOT about to take my sweet self outside, even to run errands. In the meantime, I’ll also procrastinate on the housework (hello, laundry pile, yes I see you…) and instead, I’ll give you my riff on an old-fashioned shepherd’s pie with chicken! That is WAY more fun.
For me, cold weather equates to a hankering for comfort food. I love chicken pot pie and I’ve loved mashed potatoes with a lava flow of gravy poured over top and around my plate since I was a toddler. So, I’ve married the two into a chicken shepherd’s pie. You can certainly use turkey as well and it’s a great way to use up leftovers!
The base of the pie is a traditional gravy based chicken pot pie recipe loaded with an assortment of vegetables and thickened with rice flour. Yes, you can use regular flour if you wish. Pour the savory veggie gravy into any oven proof baking dish. I’ve done it with cute little ramekins as well as larger dishes or a cast iron skillet.
If you want to save on doing an extra dish, use the cast iron skillet as you can make the gravy in the skillet and just keep it in there to bake instead of transferring to a separate baking dish. Whichever dish you use to bake it in, fill the dish with gravy leaving about an inch below the top of the dish. You’ll need room for a thin layer of mashed taters plus some allowance for bubbling when cooking. On that note, I highly recommend placing a baking sheet under your baking dish to catch any overflow as this does tend to get bubbly when baking.
The mashed potato topping is actually dairy free but is remarkably, deliciously creamy thanks to the addition of an egg and olive oil. Complete the dish with a sprinkle of chives and paprika and bake. Serve up this pie steaming from the oven and indulge yourself with comfort food by the forkful.
This can also be made into an easy freezer meal. Simply make the gravy and place in a freezer proof dish. Top with the mashed potatoes and instead of baking, cover with foil and freeze it. When you’re ready to make it, set it out in advance so it unthaws in the middle and bake until it’s bubbling hot.
Holy cannoli. Have you ever planned a family reunion? If you have, you probably know my pain. My cousin and I are trying to find a location that suits our family style with a mix of camping and cabins, has kid activities, is in a …
Sheesh. This eating a more strict healthy diet for the month of January has me craving some wicked bar food. Or it could be that I don’t exactly get to head out for happy hours anymore since having kids and staying home with them. I occasionally …
We had a great Thanksgiving with all of my husband’s family coming over to our house. It was an amazing feast with each of us providing a few signature dishes and a few new ones. In true form, my husband smoked our turkey again this year to absolute perfection. It’s my favorite way to have turkey. Flavorful, moist, delicious. I, of course, overestimated our turkey needs and therefore we have a few pounds of extra smoked bird. This doesn’t bother me as I have plenty of fun ways to use up our leftovers from turkey pot pie, shredded turkey in gravy over biscuits and this fun one, turkey tortilla soup!
Turkey tortilla soup can be made in less than a half hour so it’s perfect for these few days after the feast when you just want to be relaxing rather than cooking. Of course, this recipe works equally well with chicken. I topped it with fresh sliced avocados while my hubs and kiddos crushed many tortilla chips into theirs. However you top it, turkey tortilla soup is the perfect way to use up those leftover tasty turkey morsels of goodness.
You know what’s fun? Using goofy kitchen tools to make really cool (and really delicious) noodles. Or zoodles. Or whatever you want to call them. It’s kind of a childish fascination to morph food items into fun shapes with kitchen tools. It’s a lot like …