Category Archives: Dinner

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Chicken Thighs with Carrot Fries

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It was sometime in the afternoon on a weekday. The baby was at home with my husband and I was on my way home from work. Tears were streaming down my face from lack of sleep, a stressful day at work, and the stress of knowing my child wouldn’t leave my side once I got home. As the tears began to turn into one big ugly cry I pulled into a deserted parking lot and it all came pouring out.

“I am just so tired, Lord. Why won’t this baby sleep? Where did the loving and peaceful relationship with my husband go? Why did you put so many dreams and ambitions in my heart only to let them sink to the bottom of this tear filled lake????”

There it was. The sentence that put everything else into perspective. Why did God place these dreams in my heart for me only to fail at trying to achieve them? That is when I realized that God did not push aside the dreams in my heart, but rather molded them into something so beautifully different. God did fulfill his promises to me, but I had to be open minded to see them.

On December 22, 2015 I gave birth to a beautiful healthy 7 lb 14 oz baby boy. That day, without my knowledge, God began to mold me into a mother and adjust my priorities to reflect this innocent baby’s needs. As I thought back on the birth of my son I realized my expectations didn’t reflect reality and was forced to change my priorities. In this season of the church we are celebrating Pentecost. The birth of the church. I am sure that the apostles did not expect to be filled with the Holy Spirit as it is depicted in Acts, but God gave them grace in that season to redirect their priorities and dreams. That is my challenge for you this season. Ask God where you need to redirect your priorities and dreams. My hope is that as a church we make our community and health a priority this season. Obtaining a healthy life style is about setting priorities. Whether letting the laundry sit a little longer while you cook a new recipe or choosing to play at the park with your kids rather than mowing the lawn. While both laundry and mowing your lawn may feel crucial in the moment ultimately by adjusting priorities such as these we can find that we are a bit happier and healthier.

I hope that the recipe included will help make at least one meal this week a little easier and encourage a healthy life style.

Chicken Thighs with Carrot Fries

Serves 6

Time: 30 minutesIMG_2161

Ingredients: 

  • 6 bone in/skin on- chicken thighs
  • 12 Carrots (medium-large)
  • 2 tsp Salt
  • 2 tsp thyme
  • 2 tsp garlic
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/2 tsp ginger
  • olive oil
  • Mixed greens/salad

Directions: 

Preheat oven to 350 degrees

Chicken: Rinse and pat dry your chicken thighs. Place on a greased baking sheet. Sprinkle with 1 tsp salt, 1 tsp thyme, 1 tsp garlic, 1/2 tsp cinnamon, 1/2 tsp ginger and 1-2 TBS olive oil

Carrots: peel carrots. Chop off the top and about 1/2 inch off of the bottom. Cut in half and begin to cut carrots into strips. Try to keep them as uniform as possible. Thin edges will burn quickly. Place all carrots into a large bowl and drizzle with 2-4 TBS olive oil, 1 tsp salt, 1 tsp thyme, 1 tsp garlic, 1/4 tsp cayenne. Lay carrots out onto a baking sheet.

Place both carrots and chicken into the oven and cook for 20 minutes.  After the 20 minutes have been completed, make sure the chicken is on the top rack. Turn the oven to broil at 500 degrees. Cook for 2-3 minutes or until the skin is crispy and browned. Remove chicken from oven and continue cooking the carrots until they begin to crisp/brown-about 3 minutes.

Enjoy your chicken and carrots with some fresh mixed greens.

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Asparagus and Ricotta Pizza *Gluten Free*

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Hello!  I have been trying out lots of new recipes and this is definitely a favorite. It is unique and very filling. I can go with just 1-2 wraps for a meal and be full for a couple hours.

Ingredients:

GF Naan from Living Gluten and Grain Free – a lot of times I change up recipes, but this one is spot on. Check their site out for more great Gluten and Grain free options. 

Naan

  • 1 Cup Blanched Almond FlourIMG_3035
  • 1 Cup Tapioca Flour (or Arrowroot)
  • 2 Cups Full Fat Organic Canned Coconut Milk
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • Pastured Butter or Coconut Oil

Filling

  • 1 cup ricotta cheese
  • 1 bundle asparagus (trimmed and washed)
  • 1 tsp garlic

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Directions:

Start by roasting your asparagus. Preheat the oven to 425 and place asparagus on a pan in a single layer and drizzle with olive oil. Cook for roughly 10 minutes or until it starts to roast (brown)

While the asparagus is cooking begin mixing together all of your gluten free naan ingredients. Combine all ingredients into a bowl and mix. Then heat up a non-stick skillet to medium heat. (In my experience no butter or oil was needed in the cooking process, but feel free to add a little butter or oil to the pan)

Cook the naan just like you would pancakes. Pour 1/4 cup batter into the pan and cook until the bubbles pop and stay open. Flip and cook for another 1-2 minutes. Remove from heat and place on parchment paper or a towel. It will need some space to cool properly so that it doesn’t become soggy.

Once all your Naan is made, mix together your ricotta cheese and garlic. Spread 1-2 TBS onto the naan and top with asparagus. I found that less is more with the ricotta.

 

Feel free to eat it like a pizza or roll it up.

Best served immediately, but can be refrigerated and eaten cold or heated back up in a toaster oven. I would not recommend heating in a microwave as it will get soggy.

 

I hope you try this recipe out and enjoy it as much as I did!

 

Living Satisfied!

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How to build a perfect Thanksgiving Dinner

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Hello!
Building a Thanksgiving Dinner can seem like a daunting task, but with a little bit of planning you can have great success. Here are 5 tips to build an unbelievable Thanksgiving Dinner.

1) The protein.

Thanksgiving protein is typically turkey, but it doesn’t have to be. Choose a protein that you will enjoy. This could be ham, whole chicken, steak, deer, lamb, etc… The biggest thing to remember is to have a lot of it and to cook it appropriately. Here are links to some great recipes.

Basic Turkey: Click here 

Ham: Click Here

Whole Chicken: Click Here

Steak: Click Here

Deer: Click Here

Lamb: Click Here 

2) The over all flavor.

When we think of Thanksgiving we typically think of a big plate full of a variety of foods. You want all of these foods to blend together. When choosing side dishes keep in mind the seasonings you are using in each dish and whether or not you would mind them melding together on your plate.

3) Favorite side dishes.

Side dishes typically include stuffing, sweet potato casserole/mashed potatoes, casseroles, rolls, etc…When choosing your side dishes be sure to try them before the big day. If you have never made them before cook them now to test it out. Thanksgiving isn’t the time to go all out on new dishes. If you have a new dish you think would work great be sure to prepare it at least once prior.

Pick side dishes that are your favorites. Don’t go crazy outside of the box, but stick with the classics that you love! Try to make sure each item you make you will want seconds of. We all know that there will be left overs so pick items that you will be happy to reheat and eat again.

4) Vegetables!

Don’t skip the veggies! Even if you aren’t a huge veggie fan, veggies help even out your plate. Try making vegetable dishes that have lots of flavor. Some of our favorites are stir fried or baked green beans with loves of butter, sliced almonds, and bacon. OR if you are a fan of brussel sprouts check out this recipe *Click here*.

Having a crunchy cooked or fresh vegetable can help diversify your plate by giving it a little bit more texture.

5) Prepping your meal.

The week before Thanksgiving plan out your menu. Then create a shopping list. A great place to do this is PlantoEat.com *click here*. You can upload recipes and it will build your shopping list for you! That way you don’t forget anything.

Begin prepping 2 days in advanced. Cook as much as you can the day before. This will help ease stress. Cooking most of your side dishes the day before leaves you to just reheat the day of. This means that you can really focus on the protein the day of.

Bonus tip:

Relax!! After you follow the tips above and plan out what foods you desire, remember that Thanksgiving is about being together! It is about family and friends and being thankful for all that you have. A delicious plate of food is just a perk. If the meal is stressing you out as for assistance and/or don’t feel bad about skipping out on certain dishes or needing to purchase pre-made meals. Places like Wholefoods, Trader Joe’s, and Sams/Costco have great options that can ease your meal prep time!

 

I hope these tips were helpful! Enjoy!

 

Living Satisfied.

 

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Crowd Pleasing Brussel Sprouts

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Oh Lord, Brussel Sprouts! Yes, I am going to show you a recipe that will turn you into a lover of brussel sprouts! Vegetables are all about how you prepare them. No offense to my mother, but I grew up with a lot of steamed and mushy vegetables. While my mother was doing her best, she was also stuck in the trend that said steaming is the only way to eat vegetables. Needless to say, I didn’t grow up loving my veggies. I have always been a picky eater and it wasn’t until college that I really started to try new foods.

 

Brussel Sprouts were one vegetable that I was convinced I hated. Seriously, until last year I had never even tried them. How sad! The first time I tried them was at Thanksgiving. I watched as my brother made them and while he sprinkled bacon and breadcrumbs over top I knew it was time to give the veggie a chance. Thank God I did! I have been making them this way for a couple weeks now and can’t get enough. Are you ready to learn how???

 

Roasted Brussel Sprouts IMG_3176

Ingredients:

  • 1 Bag brussel sprouts
  • 1/2 pack organic nitrate free bacon
  • 1 pack shredded carrots
  • 1/4 cup bread crumbs (organic/gluten free/whichever) G
  • garlic and Salt to taste

Directions:

Cut the sprouts in halt length wise and steam for 8-10 minutes. Preheat oven to 400 degrees. Transfer to a greased baking sheet. Place brussel sprouts on the pan and lightly sprinkle breadcrumbs, salt, and garlic. Chop Bacon into small pieces and sprinkle on top of the sprouts.  Roast for 10-15 minutes or until lightly browned. Add the shredded carrots 5 minutes before done.

Feel free to add other veggies to the mix like asparagus and green beans!

 

Living Satisfied!

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Basic Chili Recipe

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Hello! If there is one thing I love during the fall/winter season it is chili! Nothing beats a hot bowl of chili with a slice of sour dough bread.
Today I wanted to bring you a basic chili recipe. This is quick and easy and can always be adjusted based on your desires. To see the winning chili Jay and I made click here! 
This recipe does use canned food. You can always adjust this with fresh ingredients!

Basic Chili
Serves 6
Ingredients:photo

  • 2 lbs ground beef (grass-fed)
  • 2 lbs Ground pork (organic)
  • 2 cans black beans
  • 2 cans kidney bean
  • 2 cans roasted tomatoes
  • 1 oz can tomato paste
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2 TBS cumin
  • 2 TBS chili powder
  • 1/2 TBS cinnamon
  • 1 TBS salt
  • 2 TBS olive oil

Directions:

In a large pot add 2 TBS olive oil and diced onions. Cook on medium heat for 3-4 minutes or until onions become translucent. Then add garlic. Cook for another 2 minutes.

Once onions and garlic are beginning to cook down add in your pork and ground beef. Cook until the meat is mostly cooked. A little pink is fine.

When meat is almost done add in kidney beans, black beans, tomatoes, tomato paste, and spices. Turn the temperature to low and leave for 30-45 minutes.

Optional: when your meat is done cooking, add protein and the rest of the ingredients into a crock pot and turn on low for a couple of hours. Chili is best when it has time to sit. :)

Serve hot with some great bread or a salad. 

Great add ins for Chili:
  • Bell peppers
  • Different types of beans
  • jalapeno
  • Cheese
  • Variety of spices: oregano, cayenne (a little goes a long way), brown sugar
  • Beer (yes!) Click here for how we used it

 

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Perfect food for a Brunch!

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Hello!

I wanted to give you all some options to make for an Easter Brunch. _DSC0043Easter is just a week away and if you are like me nothing says Easter like some good food and family time! Holidays such as Easter is a great time to make some new recipes that are bright and colorful. This spread of food is a guarantee  crowd pleaser and will be sure to impress your guests. Feel free to try out some or all of the recipes for your next event.

Salmon (or beef) encroute

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French Toast Casserole with Lemon and Berries

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Asparagus with Hollandaise sauce and Poached Eggs

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Roasted Potatoes

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Ginger Basil Grapefruit (virgin) Mimosas

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Hope you enjoy these recipes!! Have a great Holiday and remember to check back when you have any other food needs.

 

Living Satisfied

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Ginger Basil Grapefruit (virgin) Mimosas

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Yum, Yum, Yum! I LOVED this recipe. Phew! So good. I don’t drink alcohol myself so this was a great alternative. This is a must try. Feel free to add alcohol if you would like!

GINGER BASIL GRAPEFRUIT MIMOSAS _DSC0051

  • 1 grapefruit; plus additional grapefruit for garnish
  • 2 cups of ice
  • 2 bottles of ginger beer (click here) or 3 cans of ginger ale
  • handful of fresh basil
  • 1/4 cup basil simple syrup

Juice one large grapefruit and segment additional grapefruit for garnish if preferred. Fill a pitcher half way with ice. Pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil.

BASIL SIMPLE SYRUP

  • 1  cup sugar
  • 1  cup water
  • 1 cup loosely packed fresh basil

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass tupperware container or squeeze bottle if you have it.

This will make a good amount. Feel free to freeze the rest for later use.

Cover and chill for a couple hours.

 

That is it!

Living Satisfied

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Salmon (or beef) en Croute

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Hey! I have been wanting to try this recipe for a very long time. I first saw this recipe on Master Chef Junior and I figured if a 10 year old can make it…why can’t I! One of the toughest parts about cooking, in my opinion, is being brave enough to try things you never thought possible. I have no training in cooking, but I do have a willingness to try. There are countless recipes I have botched, but I choose to get back up and try again.

One of my favorite parts about learning to cook is gaining confidence. Cooking has brought me more confidence than I thought possible. Not only is it stress relieving for me, but it challenges me mentally and sometimes physically. Learning to cook has given me confidence in my self and has expanded my palate. I have always been a picky eater and by picky I mean PICKY, but cooking food for myself encourages me to try things I never would have before.

Try out this recipe! Just jump head first.

This recipe I adapted from a few different recipes.

Note: this recipe can be made the exact same way, but with beef.

Salmon en Croute_DSC0035

Ingredients

  • 1 piece of salmon, about 1 lb (skinned)
  • A little olive oil
  • Finely grated zest of 1/2 lemon
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp wholegrain mustard_DSC0055
  • 2-3 TBS cream cheese
  • 2-3 big handfuls of spinach
  • 1 head of garlic, minced
  • 1TBS minced onion
  • 500 g shortcrust pastry
  • Plain flour, to dust
  • 1 egg yolk, beaten

Method

  • Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
  • In a small pan sauté onion and garlic until onion is translucent. Add spinach until wilted down. Remove from heat
  • Mix the lemon zest, mustard, cream cheese and some salt and pepper in a bowl, to make the filling.
  • Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the cream cheese mixture over one fillet, on the boned side, and the mustard evenly on the other fillet. Then add the spinach mixture. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
  • Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a dime and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
  • Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F
  • Bake the salmon for 20-–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
  • Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce.
    Recipe: adapted Recipe by, Ramsay’s Best Menus, by Gordon Ramsay
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Asparagus with Hollandaise Sauce and Poached Eggs

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This recipe is perfect for so many different occasions. One of my favorite times to have this recipe is for brunch. It is a great option when everything else is sweet.

This recipe takes maybe 15 minutes total to complete. While it does take some fines,  it is not as difficult as you think.

 

Ingredients: _DSC0048

  • 1-2 packs of asparagus
  • olive oil
  • salt
  • 2-4 eggs (to poach)
Hollandaise sauce:
  • 3 egg yolks from large eggs
  • 1/2 pound unsalted butter melted
  • 1 1/2 teaspoons fresh lemon juice

Directions:

These directions will be placed in order so that all can begin cooking at the same time. You will probably want a second person helping. :)

Asparagus: Trim the ends off of the asparagus and rinse. Begin heating a flat pan on the stove top with a Tbs of olive oil on medium heat.

Hollandaise sauce: 

Take a small pot and fill 1/2 way with water. Bring to a boil and then reduce to medium-low heat. Place a glass or metal bowl on top, just like you would if you were melting chocolate.

Poached egg: 

Take a medium size pan with fairly high edges and fill 1/2 way with water. Bring the water to a simmer. It should look like champagne bubbling. Add 1-2 TBS white vinegar.

Asparagus: once the pan is heated up add asparagus in a line and lightly salt. Let them cook for about 10 minutes. Move them around a couple times while they are cooking. They will be ready when a fork can easily go through them. You want it to still be a bit crunchy.

Poached egg: Once the water is bubbling (NOT BOILING) and you have added the vinegar, begin to spin the water. Crack and drop in the eggs one at a time while the water is moving. This will help them begin to stick together. Let cook for a couple minutes. Once the white is cooked you are done. Pull the eggs and place gently into ice water. This wills top the cooking process.

Hollandaise sauce: Begin melting your butter in the microwave. You want it to be just melted, roughly 30 seconds.

  • Separate your yolks from the whites.
  • In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus and poached eggs once it is done cooking.

 

There it is!! I highly recommend this recipe. It not only tastes great, but will definitely impress your guests.

 

Living Satisfied

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Caramelized Onion Soup

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Hey everyone!

Onion soup is a fantastic recipe to make during the fall! Not only does it taste amazing, but it is packed with nutrients! I just wouldn’t eat a bowl before a date… :)
Onions are great for boosting your immune system to help fight off colds and flu! The recipe will freeze well also! Make a big batch and freeze for later. Great to pull out on days that you just aren’t feeling great. Honestly, it is great for any day. :)

If you are brave, try making homemade beef bone broth! You will add TONS of nutrients to your dish by making it yourself!

Caramelized Onion Soup_DSC0053

Serves 4 

Ingredients:

 

Directions:

  1. Slice onions into rings
  2. Melt the fat over a medium heat in a stock pot or large bottomed deep pan
  3. Add the onions and a pinch of salt and pepper and cook the onions until golden brown, about 20 minutes. You will want to stir often!
  4. Add the beef broth, thyme, and bay leaves and bring to a simmer. Scrape the bottom of the pot to release any browned bits of onion
  5. Cook soup on simmer for about 20 minutes uncovered.
  6. Add the apple cider vinegar and a little more salt and pepper and continue simmering for about 10 minutes.
  7. Serve hot.

Hope you all enjoy this recipe!!

 

Living Satisfied