Category Archives: Dinner

My favorite throw-together meal

When I am short on time in the evenings, this is my favorite recipe for a complete meal. You can make some of the ingredients ahead of time, or you can make everything all at once.

Rice, chicken and veggies (Makes 4 servings)

A warm, filling and comforting meal for the cold weather.

  • 2 tbsp butter
  • 1/2 medium onion, diced
  • 2 cups liquid, I used chicken stock and water
  • 1 1/2 cups brown rice
  • 2 cups diced, cooked chicken
  • veggies of choice, but I recommend broccoli, cauliflower, and carrots
  • 1 tbsp coconut oil (optional)
  • salt and pepper
  • prepared sauce of your choice, I used a thai peanut sauce

1. Melt the butter in a large saucepan.

2. Add the diced onion and the rice. Stir to coat with butter and let ‘fry’ for a minute, stirring constantly.

3. Add the liquid and cover with a lid. Bring to a boil and then simmer for 30-45 minutes or until rice is done.

4. Once rice is finished cooking, steam your veggies.

5. In a small saute pan, melt a little coconut oil.

6. Add the rice and saute for a few minutes, then add the veggies and chicken. Season with salt and pepper as desired.

7. Drizzle with desired amount of sauce and stir to coat. Cook until everything is warmed through.

8. Serve to your hungry honey 🙂

Last night, I cooked some extra chicken so I would have it ready for tonight. If I had been thinking (and not cooking a totally different meal!) I would have made the rice last night too. You could also make a big batch of rice on the weekend to save you lots of time with this recipe. This recipe could be done so many different ways with lots of different sauce/seasoning variations. I actually like garlic salt and freshly grated Parmesan cheese on mine. Find what works for you and enjoy!
Off to snuggle on the couch with my honey and a warm mug of hot chocolate with kahlua 🙂
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Two Recipe Tuesday: The Dichotomy Between Good and Evil

Today you are in for a treat! Here’s another installment of recipes from my very talented brother. Enjoy!

So far the Eat Happy, Be (Somewhat) Healthy, Live Well recipes have been reasonably healthy and thus not quite living up to my mantra.  Today we change that with two recipes inspired by Halloween and my sister’s Peach Picking post.  I titled this post Two Recipe Tuesday: The Dichotomy between Good and Evil because one of my favorite culinary things to do is to combine somewhat opposite flavors and textures in a dish or meal, and the juxtaposition of Blackening spices (name and heat) with the velvety goodness of my dessert seemed to lend itself to Halloween-esque parody and comparison.  Without further ado…

Evil: Blackened Tilapia with Lime-Cilantro Butter (serves 2)

The dinner recipe comes from this month’s issue of Men’s Health with some tweaks to the amounts called for.   I loved Blackened anything, and the thought of adding a richness and zing with the butter was just too good of a treat to pass up.  *Sorry there aren’t any pictures of this one, I really only had about 20 minutes to get this on a plate before my little nugget woke up from her nap.

Ingredients

  • ·         2 Tilapia filets
  • ·         Your favorite Blackening Seasoning – I like Paul Prudhomme’s Blackening Magic for Red Fish
  • ·         2 TBSP Olive Oil (or other oil for high heat searing)
  • ·         1 TBSP Butter at room temperature
  • ·         1 Clove of Garlic finely minced
  • ·         A small palm-full of fresh Cilantro
  • ·         1 Lime

Well before it’s time to start making dinner pull out the butter and let it get to room temperature, though if you’re pressed for time you can nuke it for about 7-10 seconds to soften it up.

Step 1: In heavy bottom stainless-steel or cast-iron skillet, heat the oil on medium-high until it just starts smoking.  While the oil is heating up season both sides of your fish, and when the oil is ready place the fish into the skillet.  Sear for roughly 4-5 minutes and then turn for another 3 minutes or so.

Step 2: While the tilapia is blackening mince the garlic with a press or by hand, chop the cilantro as roughly or finely as you wish and place into a bowl with the butter.  After adding the lime (see below) mix everything together with a hand mixer or fork depending on the relative hardness of the butter.  With the lime you have a choice in how subtle or potent your flavoring is:

–          If you want very subtle, grate/zest the entire lime into the butter mixture, beware this could lead to the lime being completely overwhelmed by the richness of the butter.

–          If you want a light lime flavor, cut the lime in half and give one of the halves a quick squeeze to get a few drops of lime juice out.

–          If you want the lime to be the star of the show, entirely juice one half of the lime.

Step 3: Plate your tilapia and put a dollop of the butter onto the filet immediately and serve so the butter can melt on top of the tilapia.  Serve with vegetables and carb of your choosing, I did a Broccoli, Onion, and Bell Pepper Sauté Medley mixed into some quinoa.

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Good: Nectarine Dream (serves 4)

When I first read the peach picking post, my mind immediately jumped to dessert though not as rustic and fall oriented as Kristin’s mini Honey-Peach cobblers; instead I thought about the smooth and decadent luxury that is Crème Brûlée.

Ever since my freshman year in college, I’ve loved Crème Brûlée, mostly for the flavor and texture, but a little bit of it was because of getting to play with fire while making it at the restaurant I worked at.  I found a small brûlée torch (though I do miss the extinguisher-sized blow torch/flame thrower I used to have at the restaurant) and have been making this dessert somewhat regularly at home for my wife.  Though, I’ve only ever strayed from the basic vanilla flavor once by adding a pinch of freshly ground coffee to the basic vanilla recipe (gave it a nice crunch and some awesome flavor).  However, I’ve been waiting for inspiration to strike and provide me with a soft velvety flavor profile to marry with that rich custardy goodness.

Enter Peaches.  The second piece of inspiration for my spin on this dish comes from my childhood and my bartending days – you see I loved (and still do) Orange Dreamcsicles or Creamsicles so whilst bartending my way through college I figured out how to make a frozen cocktail that tasted exactly like the orange dreamsicle (Amaretto is the secret).    Finally finding my inspiration I created something I’m calling my Nectarine Dream Crème Brûlée, and though my finished product didn’t turn out perfect, I’ve modified the recipe to give you a shot at the perfect dessert.

Ingredients

  • ·         2 Large or Extra Large Egg Yolks
  • ·         1 Tbs Sugar plus more later
  • ·         1 Cup Heavy Cream
  • ·         1 Pot of water
  • ·         1 Nectarine cut into a few good size pieces
  • ·         1 splash (no more) of Amaretto or Almond Extract if you prefer to go sans booze.  If you do use the Almond Extract I would use even less than a splash since the flavor comes across extremely heavy-handed if you use too much

Preheat oven to 300 degrees.  Start off by bringing a pot of water almost to a boil.  While that’s heating up place the cream and sugar in a sauce-pot on medium heat, stirring some-what continuously until small bubbles appear around the edges of the pot.  While everything else is heating up beat two egg yolks until just frothy.  Puree the nectarine pieces with the splash of Amaretto/Almond Extract and add this to the cream and sugar mixture.

While continuously beating the egg yolks slowly add the cream mixture little by little; if you add too much too quickly the temperature difference will cause the eggs to scramble.  Once all of the cream mixture is incorporated into the eggs let sit for approximately 5-10 minutes so the bubbles start to disappear.  Strain the entire mixture through a very fine sieve to help remove the rest of the bubbles (this is very important for presentation and texture).  I don’t have a fine sieve, nor did I have patience that night due to my nugget wanting some attention.


Take out your blow-torch and evenly flame the tops of the brûlées until the sugar starts to turn a beautiful  amber color all over – if your torch is weak-sauce, like mine is, tilt the ramekin such that the caramelizing sugar starts to drip downwards which  helps raise the temperature of the uncaramelized granules so they can brown quicker.

For some extra flair you can fan-slice another nectarine and sprinkle some sugar on the fan for caramelizing as an edible garnish, though you’ll have to use a healthy pinch of sugar – I used too little and only got a tiny bit of caramelization on the edges.  Within about 45 minutes of actual work and some sitting around waiting, you’ve just created one of the most decadent desserts found only in the better restaurants, so sit back and savor the delicate flavor and rich, creamy texture.

If you prefer the standard vanilla flavor, I suggest switching out the nectarine and amaretto for a single Vanilla Bean.  Slice the vanilla bean in half with a paring knife and scraping the vanilla out of the bean pod.  You could also add a dash of cocoa powder or finely, freshly ground coffee to the cream and sugar mixture as it’s scalding.

FYI – I picked up my torch at Bed, Bath, and Beyond in a “Crème Brûlée set” though do yourself a favor and make sure you get some deep ramekins instead of the shallow ones that come with that set, it’s much easier to keep your water bath out of the velvety goodness if the ramekins are tall.  Also, be wary when filling your brûlée torch, the butane often spittles out of the entry point so make sure you test the torch pointing away from the area you just filled it in; this one time…I created a 6 foot fireball in a friend’s kitchen and luckily only singed half of my arm hair and a little portion of my eyebrows.

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If you haven’t checked out today’s Tuesday Trainer, you’re missing out! I didn’t submit a video this week, but you should still check it out for an awesome workout!

lindsayslist.co-tuesday_trainer

Two Recipe Tuesday Trainer

It’s been nice taking one thing off of my plate for the past week by not blogging, but I sure do miss the interaction with all of you wonderful friends! It’s good to be back!

Last week, my honey bought me a cookbook at his school’s bookfair, and I was inspired by it to make one of today’s recipes. The other recipe is really not much of a recipe, but rather just some good ingredients thrown together on a whim.

Shepherd’s Pie (Makes 6 servings)

This delicious all-in-one meal can be made ahead of time, or prepped in steps like I did. It can also be customized to include whatever veggies you have on hand.

  • 2 tbsp butter or oil
  • 1/4 small onion, diced
  • 1 lb ground beef
  • 1/4 cup beef broth
  • 2 tbsp ketchup
  • 1 tsp Worcestershire sauce
  • a few drops of Texas Pete
  • a pinch of garlic salt
  • black pepper
  • 1 lb white potatoes
  • butter, salt and milk, as much as desired
  • 1/2 lb green beans, cut in half
  • 1 large carrot, diced
  • cheddar cheese

1. Heat a medium skillet and melt butter or oil.

2. Add the onions and saute until translucent.

3. Add the ground beef and cook until no longer pink. Drain any excess fat and return to pan.

4. Add the broth, ketchup, Worcestershire sauce, Texas Pete, garlic salt and pepper. Stir to combine. Let cook until it thickens up a bit.

5. Make mashed potatoes using the white potatoes, butter, salt and milk. Add any additional spices you’d like to jazz it up a bit!

6. Steam the green beans and diced carrots until just barely tender (they will cook more in the oven, so you don’t want them to get too cooked). You could also use broccoli, corn, peas or other veggies you have on hand.

7. Preheat the oven to 400*.

8. Layer the ingredients in a baking pan starting with the ground beef. Add the veggies on top, followed by the mashed potatoes.

9. Sprinkle generously with cheese and bake until the cheese is melty and bubbly!

I made this recipe in parts over a few days. One night I chopped the veggies and put them in the fridge. Another night I made the ground beef (I made a double batch and used the other half of it in chili). The night I actually baked the casserole, I made the mashed potatoes. This was super tasty and very filling. The leftovers were perfect to pack in lunches!

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I had my first ever garden this year (I plan to share about my bounty later this week!), and although it didn’t go as well as I hoped, I still ended up being able to eat a lot of veggies from my own front yard. The one veggie I learned I can’t screw up is the bell pepper. We planted a few red pepper plants, but only one pepper made it to the red stage. The rest of them were used when they were still green. We also had jalapenos that grew abundantly.

To be completely honest, I don’t like peppers! Why did we plant peppers then? Well, we were just given a bunch of seedlings for lots of different veggies in May and I didn’t ask many questions. Fortunately, my honey loves pretty much anything, so he was happy to eat the peppers.

When I was running low on creative dinner ideas last week, I whipped this up and to my surprise, he absolutely LOVED it!

Chicken with garden peppers (Makes 1 serving)

  • 3 tbsp butter
  • 2 tbsp coconut oil
  • 2 green bell peppers, cut into thin strips
  • 1 jalapeno, cut into thin strips
  • 1/4 onion sliced into thin strips
  • 2 boneless chicken thighs
  • 1 cup brown rice, cooked

1. Heat a skillet and melt the butter and oil.

2. Add the peppers and onions and saute until semi-soft.

3. In the same pan, sear the chicken thighs on each side. Then leave in the pan until no longer pink in the middle. (I covered my skillet with the lid and turned off the heat.)

4. Serve over the brown rice.

Seriously, my honey loved this super quick and easy meal! I have made it three times now and he still isn’t sick of it. I just picked about 6 more green bell peppers, so he should expect it a few more times before next week 🙂

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Once again, it is Tuesday, so pop on over to Lindsay’s place to check out this week’s Tuesday Trainer- Yoga edition!

I’m super pumped about this week because I love doing Yoga. I don’t formally practice it, but I enjoy doing the poses each morning to stretch, and lots of times before bed to relax me and get ready for sleep. I submitted a few videos, so check them out!

Please note that my videos were shot in our bedroom (which I had to pick up before shooting because I didn’t want you all to know think that I was a slob :)). The reason I had to do it in our bedroom was because of this:

That’s right. My puppy got out of his house (we think my honey’s grandma forgot to lock it when she so kindly came over and let him out on Monday!) and destroyed our basement. He chewed through two rolls of paper towels, tore up some magazines, ate almost an entire bag of treats (luckily they were super healthy! Unfortunately, they were super expensive!), tore apart two of my resistance bands, AND chewed off the handles of my only jump rope!!!!

My honey sent me this picture from his phone with the message “crap.” Needless to say, I couldn’t do my workout in my workout space, so I headed up to our bedroom.

I hope you enjoy the Yoga workout this week!!

lindsayslist.co-tuesday_trainer

Pulled Pork Recipe

Before I get to my yummy recipe today, don’t forget that it is Tuesday Trainer day!!! You can head over to Lindsay’s and get to know the trainers better. Can you believe how nice the weather was this weekend for my video?! It was amazing!!

lindsayslist.co-tuesday_trainer

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Forgive me for not taking a picture…I’m pretty sure a screw was loose in my head when I made this because it didn’t even cross my mind to take a photo of it 🙂

When I visited my brother and sister-in-law in Minnesota a few weeks ago, my brother made pulled pork. I really haven’t eaten a lot of pork in my day, so I was hesitant to try it. Turns out, it’s not so bad! I knew my honey would like pulled pork sandwiches to switch things up a little, so I set out to try making my own.

I picked up a 2 lb pork butt at the store, which ended up being too much for just the two of us. Next time, I will freeze some and see how that goes so I don’t waste any leftovers. I looked up a few recipes and talked to my brother about how he made his, but I didn’t have liquor on hand, nor any barbecue sauce. The liquor helps to break down the meat, as does vinegar, so I opted for the vinegar. I decided to go with a very simple method of cooking the pork and then make my own sauce for it. It turned out amazing!!

Pulled Pork and Homemade Sauce

A simple recipe that you can easily adapt to make your own. The sauce is quick and uses items you probably have on hand. It is a little sweet and vinegary at the same time. 

Pork

  • 2 lbs pork butt
  • 2 tbsp apple cider vinegar (ACV)
  • bbq seasoning
  • buffalo seasoning
  • chipotle seasoning
  • 1 tbsp coconut oil
  • 1/4 onion, diced
  • 2 cloves garlic, minced
  • water
  1. Heat crock pot on low.
  2. Put coconut oil in crock pot to melt. Add the onions and garlic, along with some salt and pepper.
  3. Put your cut of  meat on a plate. Pierce the meat in multiple spots with a fork on one side.
  4. Pour 1 tbsp ACV over it, making sure the whole side gets wet. Sprinkle generously with the BBQ seasoning, followed by a little less buffalo seasoning, then just a few shakes of the chipotle seasoning.
  5. Put the meat into the crock pot, seasoned side down. Pierce the other side of the meat with a fork, pour over the ACV, and season with the three seasonings.
  6. Pour water to cover just about half of the meat.
  7.  Cook on low for 4-5 hours. Test it at around 4 hours to see how easily it will pull apart.
  8. Remove from crock pot onto a cutting board. Use two forks to pull it apart to desired-size pieces.
  9. Put back into crock pot and pour on the sauce. Stir to combine and let sit in the crock pot on warm until ready to serve.
Sauce
  • 1/2 tbsp coconut oil
  • 1/4 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/4 cup ketchup
  • 2 tbsp dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tbsp honey
  • 2 tbsp maple syrup
  • 1 tsp worcestershire sauce
  • 3 or 4 drops of Texas Pete (more if you like that flavor)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fresh ground black pepper
While the meat is cooking, go ahead and make the sauce. I recommend making it right after you get the meat in the crock pot. This will allow time for the flavors to really meld together.
  1. Heat a small saucepan on low heat.
  2. Add coconut oil to melt.
  3. Add the onion and let cook for just a few minutes.
  4. Add the garlic and cook until fragrant.
  5. Add the rest of the ingredients and stir. Heat for just a few minutes, then place the lid on top and turn off the heat.
  6. Let sit until you’re ready to pour over the meat. Or put it into jar and set in the fridge until you need it if you won’t be using it that day.

Serve the finished product on dinner rolls or eat it plain. Serve with a green veggie and Sweet Potato Fries (which are on the menu again tonight!!!).

Do you like sweet sauces or vinegar-based ones for your BBQ??

My brother’s risotto and Tuesday Trainer

Before getting to my guest post for today, I wanted to remind you about Tuesday Trainer over at Lindsay’s place!

lindsayslist.co-tuesday_trainer Today’s guest post is the second in a series of posts from my older brother who is a wonderful cook. Last time, he shared a southerwestern version of pork chops and applesauce, and today he is sharing a recipe for risotto, which is a super yummy, but time-consuming dish. Enjoy!

It’s time for the next installment of Eat Happy, Be (Somewhat) Healthy, Live Well.  As fall approaches it’s time for food that sticks to your ribs and warms your heart (metaphorically – don’t want any heart attacks); in that vein here’s a Risotto recipe that meets those requirements, as well as requiring lots of love to make properly.  I made it twice in the last couple of weeks, slightly modified each time and plan to make it again tonight.  These are the types of dishes that I like to make, because depending on the flavors you want to infuse there are different ingredients to get you from point A to point B so feel free to experiment on your own.  Without further ado, here’s what I made:

  • 1 Cup Rice per 2 people (I used white, Arborio is the classic Italian type used , if you use Brown you may have to cook longer and use more liquid)
  • 2 Tbsp. Olive Oil, I prefer Extra Virgin
  • 3 Tbsp. Butter, or less if you don’t want it quite as rich
  • Solid helping of Herbage (recipe at the end)
  • Salt & Pepper to taste
  • 3 Cups cooking liquid – I used a can of chicken stock and some water, you could use white wine, red wine, whatever you think will taste good.
  • ½ Cup of Half & Half or Heavy Cream, whatever you have on hand
  • Parmesan to taste & texture
  • *Optional* Protein
  • *Optional* Vegetables

Heat up a heavy bottomed stainless-steel pan or Dutch oven to medium-high heat.  Add the Olive Oil and Butter at the same time, once the butter is melted add the uncooked Rice and fry it up for about a minute or so.  As the butter and oil start to absorb into the rice (Picture 1 – notice there’s no butter/oil anymore) add ¼ to ½ Cup of the cooking liquid.

Bring the liquid to a boil (Picture 2) and continuously stir the rice as the liquid absorbs(Picture 3), this should take about 5-7 minutes depending on how much liquid you add.  At this point you begin to lower the heat a little each time you add some liquid so that it’s medium to medium-low by the end of preparation.

Continue to add the liquid ¼ to ½ cup at a time, stirring until all of the liquid is absorbed.  As I got down to the last ¼ – ½ of cooking liquid, I added the cream to the cooking liquid and kept incorporating it as before.  When you’ve added that last bit of liquid, add the Parmesan as well and continuously stir until the liquid is absorbed and you have a creamy texture – it’s at this point that I added the Herbage, Salt, and Pepper; however, you can try adding them sooner in the recipe so the flavors have more time to come together.  Congratulations!  You’ve just made Risotto.

Creamy, cheesy, ricey goodness is all well and good; however, this site is about eating healthier so I’d be remiss if that was the end of it.  The first time I made this I sautéed some zucchini, summer squash, onions, tomatoes, and bell peppers on the side and stirred it into the finished mixture.  The second time I made the dish, I sautéed chicken and vegetables in the same pan before starting the risotto so as not to dirty more dishes than necessary as well as keep all the flavors in the same pan (Picture 5).  My wife made the suggestion to grill the chicken and vegetables before incorporating into the risotto.

My favorite thing about this dish is that there’s tons of different directions you can go with this to keep it fresh, such as:

  • Black & Blue Steak Risotto – swap out steak for chicken, beef stock mixed with red wine for chicken stock, and bleu cheese crumbles for the parmesan.
  • Cajun Risotto – Cook the Cajun “holy trinity” of celery, onion, and bell pepper in with the rice at the beginning, then use some Cajun seasonings with chicken and/or Andoullie sausage and/or crawfish tails.
  • Summer Squash/Fall Vegetables Risotto – use your favorite fall vegetables

My Herbage recipe is nothing special, but it is time consuming.  I always have a ramekin of dried rosemary & thyme next to my stove, sometimes infused with some oregano.  While these aren’t anything special, I always start with fresh herbs either from the grocery store, farmer’s market, or my own garden.  De-stem the herbs by removing the really woody branches; the limp, green ones are ok  (thyme is quite the pain in the ass…) and then finely chop up the herbs and let dry out beside the stove – if you try to dry them out under the broiler you’ll likely start some minor coals burning and make your house/apartment smell like a pot dealer’s.

Have you ever made risotto??  

Butternut Squash Pancakes

Last week, Jenna over at Eat, Live, Run posted her favorite fall recipes. One of them stood out to me: Butternut Squash Pancakes.

At first, I was a little taken aback. Butternut squash in pancakes? But remembering that I had leftover roasted butternut squash (which I picked up from the farmer’s market last week) from making my cheesy rice casserole, I decided I’d give it a try.

I pureed up the roasted butternut squash and just went for it. I halved my pancake recipe (omitting the nuts because I forgot!) and added about 1/4 cup squash. The final product was excellent! However, I just made them even better 🙂

Butternut Squash Pancakes (inspired by Jenna)

This fall recipe will warm your heart and soothe the soul after a long day (trust me!!!!). The added squash gives the pancakes a boost flavor-wise, but also nutrient-wise with loads of fiber and vitamin A. Enjoy for either breakfast or dinner (like me!). 

1 cup GF baking mix/flour

1 tsp cinnamon/nutmeg blend or pumpkin pie spice

1/4 cup oats

1/2 cup chopped walnuts

1 flax egg (1 tbsp ground flax seed plus 2 1/2 tbsp water, then set aside)

1 cup raw milk, plus a few tablespoons to thin it out to desired consistency

1 cup butternut squash puree

1-2 tbsp coconut oil

pure maple syrup

Make your flax egg and set aside. Mix together the dry ingredients. Add the flax egg, 1 cup of milk and the butternut squash. Mix well. Use a few tablespoons of milk to thin it out if necessary. Heat your skillet or frying pan over low heat. Wait until it is heated to pour on your first pancake. You want the batter to sizzle as you pour it on. After it is heated, drop a tablespoon of coconut oil in and let it melt and coat the pan with it. Pour the batter into the skillet and thin out with a spatula if too thick. Let cook until bubbles form around the edges. Make sure the coconut oil touches the edges of the pancake as it cooks. This will allow it to almost fry in the oil giving it a crispy edge. Trust me, the coconut oil is totally worth it and takes these pancakes to a whole new level!! Serve with a generous drizzle of maple syrup 🙂

I will be working on editing my pictures from the weekend, but I can’t help but share this one I took Saturday morning when I first got to see Ally again. That face will warm the heart and soothe the soul too 🙂 Enjoy!

Two recipe Tuesday- Easy peasy!

I made a super simple supper tonight and wanted to share the really easy recipes with you all. I apologize in advance for no pictures, but I am picking up a replacement battery for my camera tomorrow!!!

Plus, I’m going to assume that you know what sweet potato fries look like….they’re bright orange and in the shape of a fry 🙂 And hopefully you know what chicken and rice looks like…trust me it wouldn’t have photographed well, even though the flavors were out of this world!

Coconutty Sweet Potato Fries

1 large sweet potato

1 tbsp coconut oil, melted

garlic salt

pepper

Preheat the oven to 450*. Slice the sweet potato into large matchsticks, or any shape/size you desire. I did standard fry size (if there is such a thing!). Place fries into a large bowl. Drizzle coconut oil over fries, followed by a dusting of garlic salt and pepper to taste. Combine until all fries are well coated. Place fries on broiler-safe baking sheet in a single layer. Bake in the oven for 15 minutes, turning once. Turn the broiler on hi and roast for just a few minutes or until they are golden brown. Serve with ketchup!

This was only the second time I’ve made sweet potato fries (last night was the first time :)) and let me tell you something…they will be a staple in this household this fall/winter! Absolutely delicious!

Rosemary chicken thighs with white wine cream sauce

This recipe sounds a lot fancier than it really is. It is incredibly easy to make and tastes delicious!

1 tbsp coconut oil

4 chicken thighs

salt and pepper

1/4 cup white wine

1 tbsp butter

1/4 cup heavy cream, raw if you have it

rosemary herb blend

3 cups cooked brown rice (I cooked a big batch last night and used the leftovers)

Begin by heating a large skillet on medium heat. Melt the coconut butter in the skillet and place the chicken thighs in. Sprinkle with salt and pepper and sear on each side until golden brown (3-4 minutes). Remove chicken from skillet and set aside. To the skillet, add the white wine and deglaze the pan. Next, melt the butter and add the cream. Add the herbs to taste and whisk together for a minute. Add the brown rice  and stir to coat. Next, add the chicken back in and coat with sauce as much as you can. Cover and let sit for a few minutes until the chicken is done. Serve alongside the sweet potato fries (and broccoli for extra fiber!).

This whole meal came together in less than 30 minutes. Talk about easy! Enjoy!

What’s your favorite easy peasy meal?