Grilled Artichokes with Easy Aioli

organic artichokes....such a treat

Did I mention before how much I love the Cheesecake Factory? It is my all time favorite "junk" food source. But, not everything they have on the menu is all that bad in terms of health. CF has a way of making good stuff taste like it's bad for us! Love it!  I had their grilled artichokes a few months ago and have been craving them ever since. Well, thanks to some researching and deducting, I think I have found what makes them taste so amazingly decadent. We rarely find organic artichokes, so when we do, we buy them up. Pricey? Yes! Worth it? Yes!

The artichoke's meat is at the base of it's leaves, but don't forget the heart! It's the best part!

You will need your BBQ for this one. But if you are living where it's too cold to BBQ, you could try roasting them in your oven instead. I haven't tried roasting them, so if you do, please tell me how it goes! Just make sure to follow the same directions up until the BBQ part if you decide to roast yours.

Need:

2-4 artichokes (how much do you LOVE them?)
1 1/2 lemons, juiced
1/4 cup olive oil
2 cloves fresh, minced garlic
1 tsp. sea salt
freshly cracked black pepper

Put a large pot of water on high heat to boil, meanwhile: fill a LARGE bowl with cold water and juice from ONE of the lemons (save lemon rind). Halve the artichokes (carefully!) and submerge into the bowl of lemon water. When water on stove is boiling, carefully place artichokes into pot (with long tongs) and add the lemon rinds. Boil for 20 minutes uncovered.

Boil, uncovered for about 20 minutes, taking care not to boil too much or the leaves will start to fall off

Heat Grill on high (or oven at 450 degrees F).

Empty the lemon water from the bowl to use for tossing drained artichokes with the last HALF of lemon juice, olive oil, garlic, salt and pepper.  

Toss boiled artichokes with olive oil, garlic, lemon juice, salt and pepper, then grill

Turn grill down to medium heat. (If using oven, roast in middle of oven, keeping an eye on them, turning once and basting every few minutes until charred)  Grill artichokes,  turning once and basting every 5 minutes until artichokes start to char. Remove from heat and serve with amazing aioli dipping sauce (recipe below).

The charring you see adds a layer of amazing flavor!

Easy Aioli:

1/2 cup mayonnaise
4 cloves fresh, minced garlic
juice from one lemon
1 tsp. sea salt
cracked black pepper

Mix together and enjoy with artichokes

Tastes great with any meal or all alone!

Apricot Glazed Pork Kebabs

Although these are best on the BBQ (sorry to those Northerners  whom we love dearly and do not have the BBQ out all year long), the meat chunks could be pan fried (wok style if you have one) and finished in the oven. Here is an easy recipe that can be made in just 15 min. (allow 30 min. for marinating first).

Need: *see note about skewer sticks below


1 jar (8-10 oz.) of organic apricot preserves or jam
2 Tbsp Tamari (wheat-free soy sauce) or soy sauce for those who can eat wheat
1 Tbsp lemon juice
2 garlic cloves, minced
2 lbs. pork tenderloins, trimmed well and cut into 2-inch pieces
1 tsp. salt
1 tsp. freshly ground pepper


*While preparing above ingredients, soak bamboo skewer sticks (for kebabs) in water. This avoids the stick burning on the BBQ. I find that the sticks fit best in an oblong baking dish.

Simple, whole ingredients yielding a slightly sweet and tasty end result

I prefer to marinate everything in glass, it is best for flavor and for health (as opposed to plastic baggies or containers)

Thread meat onto skewers carefully

Heat preserves on stove in small sauce pan until warmed through. Stir in Tamari (or soy sauce), lemon juice, garlic, salt and pepper. Set aside about 1/3 cup of sauce. Dump remainder of sauce into small glass container or bowl with pork to marinate at room temp. for about 30 min. Thread pork evenly onto skewers. Grill for about 4 minutes on each side while basting with the set aside apricot marinade, until desired cook temp. is achieved for your pork. If you cannot grill, heat large, heavy pan on stove to medium. Add your favorite healthy oil, brown pork (not on skewers) and baste again before finishing in an oven at 375 degrees F. for about 5 min, or until meat is cooked to your liking.

A delicious, light centerpiece to your meal

Roasted Fingerling Potatoes with dipping sauces

A quick, easy, delicious treat for everyone

I like to think of this dish as fancy french fries (and healthier). As for the dipping sauces, well, at least I know mine don't contain garbage ingredients! This can be enjoyed as an appetizer, side dish, or anytime snack. Pretty versatile and super duper easy.

Need:

1 1/2 lbs. organic fingerling potatoes, sliced in half lengthwise
3 Tbsp of your favorite healthy oil
1 tsp. paprika
2 tsp sea salt
1 Tbsp freshly ground pepper

Toss well to coat each potato

Preheat oven to 375 degrees F. Toss ingredients together in a large bowl then lay on a cookie sheet (preferably lined with parchment paper). Roast in oven for about 45 min. or until golden brown. Serve with your favorite dipping sauces. Below are a few suggestions:

Roast for 45 min. or until golden brown

Garlic Aioli:

1/4 cup real mayonnaise
2 cloves freshly minced garlic
1/2 lemon, juiced
salt and pepper to taste

Spicy Mayo:

1/4 cup real mayonnaise
1-2 Tbsp of Sriracha (or your favorite hot sauce)

BBQ Ketchup:

1/4 cup ketchup
2 Tbsp chili mix/blend powder seasonings
1 tsp garlic powder
1 tsp brown sugar

Experiment with different dipping sauces!

Have fun with this delicious treat!

Chicken Bellagio

The amazing part is that this can all be made gluten free!

I grew up in a very small town. The only restaurants were Mom and Pop types, with the exception of one McDonald's. What town doesn't have one of these (unfortunately)? My Mom raised me by herself (after rearing 4 older boys, Amen.) and had barely enough energy after a long day's work, to go grocery shopping, let alone come home to cook a meal and clean up after it. So, we ate out. A lot.

Fast forward 15 years, during my first few years of marriage, we had moved to several different places. I remember looking in the phone book of Pensacola, Florida and gasping at the 15+ McDonald's listed in the Yellow Pages. Where I am going with this is that my initial love for chain restaurants came with my new exposure to them. Applebee's, Chili's, Outback, Olive Garden, etc.....all of these were so wonderful to my virgin, chain restaurant going self. Now, I won't go to these places without a blindfold and pretty much a gun to my head. I will sacrifice for a trip to Olive Garden very rarely only because my eldest daughter loves it so much and we tend to treat her on her birthday. I wasn't a fan of Chik Fil A and Five Guys (again, limited exposure to these) until a few years ago, but that is waning also. Enter, CHEESCAKE FACTORY (Angels singing "Hallelujah"). I know, I know....it's still a chain and it's still "junk" food. However, if I am going to have to eat while out and about, and there happens to be one in the vicinity, I am there. The spiral bound book of a menu, the variety of meals from Asian, to Mexican, to home-style cooking, never mind the bazillion types of amazing cheesecake.....and it all tastes GOOD! So here it is, my rendition of "Chicken Bellagio", a favorite of mine (one of too many) from the Cheesecake Factory. Here's to you Lyssa, my Chicken Bellagio buddy.....and to you, my brother, Scot, for the wonderful trips we've made there and the many gift cards you have furnished us for there!

(This recipe is made without wheat based flour, but you can sub any flour, including white/wheat if you so desire)

CHICKEN BELLAGIO (Cheesecake Factory inspired)

This is for 6 servings- so halve the recipe if you desire. Leftovers are yummy too!

3 boneless chicken breasts, sliced into 6 filets by cutting breasts into thin halves
(like cutting a deck of cards in half)- some pound the chicken, but I prefer to skip this step
6 slices Prosciutto


Breading:
1 1/2 cups all purpose gluten-free flour mix (or your choice of flour)
1/4 cup Parmesan cheese
1 Tbsp. sea salt
2 tsp. cracked pepper
1 Tbsp. oregano
3 large eggs, beaten
splash of milk

Sauce:
1 pint heavy whipping cream
6 Tbsp. prepared pesto sauce (your choice, I used Buitoni's, makes it easier and tastes great)
2/3 cup Pecorino or Reggiano Parmesan (Pecorino is from sheep's milk, Reggiano is from cow's milk)
2 tsp. salt
1 Tbsp pepper

Pasta and the rest:

Angel hair pasta- enough for 6 servings (use this brand for wheat free pasta: Ancient Harvest Quinoa )
3 Tbsp. prepared pesto for prepared pasta
1 stick of butter, for frying, and extra for the prepared pasta
3-4 Tbsp. olive oil for prepared pasta
3 cups Arugula, washed
1/2 cup grated, fresh Parmesan for topping

*In a container, mix flour, Parmesan cheese, salt, pepper and oregano. In another container, whisk eggs and splash of milk. Set two together as a station.

Here is my egg wash and flour dredging station

 Heat heavy pan on medium heat, add 2 Tbsp. butter. Coat chicken breast in flour mix, then egg mixture, then dredge in flour mixture again. Place in hot butter and fry each side until golden (adding more butter as needed). You will need to fry in batches, cleaning pan with paper towel (see my photo) in between. Then place in a baking dish. Finish in oven at 375 degrees F for 10 min. to ensure the middle is cooked thoroughly (but not too dry!) Check one piece to see if it is cooked before taking out of oven.

I used gluten free flour for this and look how yummy, golden brown it is!

I use my tongs and a paper towel to wipe up in between batches. This helps avoid any burnt bits on the subsequent batches.

Pasta and Prosciutto: While chicken finishes in the oven, boil your pasta according to directions. Lightly fry the Prosciutto slices in pan with small amounts of butter. Save aside. Make cream sauce next.

Sauce: Heat heavy cream until hot in sauce pan, add the pesto sauce and whisk. Add salt and pepper. As sauce begins to thicken, add the Parmesan cheese while whisking constantly to incorporate. Continue until mixture thickens then reduce to very low/warm until ready to serve.

Assembly: After draining pasta, add the 3 Tbsp. prepared pesto, add 3 Tbsp. butter and 3 Tbsp. (or more if you'd like) of olive oil. Toss well. Place 1/2 cup of Arugula on plate, top with a serving of prepared pasta, 1/3 cup of cream sauce, one of the chicken filets, the lightly fried Prosciutto, and freshly grated Parmesan.

The peppery flavor of the arugula truly compliments the Parmesan sauce and all the flavors of this dish, don't skip it!

I cannot tell you how impressed I was with myself. This could almost pass in a blind taste test for the real thing. Try it yourself and tell me if you agree! Excuse me, I have some leftovers calling.

Easy Beef Stew with Scalloped Potatoes

Grass Finished, organic stew beef makes a great comfort meal!

I guess I am a meat and potatoes kind of girl.  At least for today I am. This meal has "comfort" written ALL over it. Please try to find some Grass Finished beef, no garbage (hormones, antibiotics, etc.) and pasture raised. And, as usual, if you are able to purchase your groceries as all organic, do so! If not, do what you can, every little bit helps. Let's get on with it!

Ingredients for Beef Stew:

2 -3 lbs. of Grass Finished, organic beef stew chunks (or if it's cheaper, buy a roast and cut it yourself, ask the butcher what he recommends)
1 cup all purpose gluten free flour
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp thyme
1 Tbsp salt
1 tsp cracked black pepper
2 medium onions, sliced
4 cloves garlic, minced
your favorite healthy oil or butter
1 cup beef broth

Saute onions in your favorite oil or butter on low-medium heat until slightly caramelized. Add a tad more oil/butter and saute minced garlic for 30 seconds. Put onions and garlic mix on the bottom of a large baking dish.

Grass Finished, organic beef


Mix flour with the spices. Heat large pot or pan on the stove with your favorite oil to a medium heat. Use slightly lower heat if using butter. Pat beef chunks dry with paper towels (don't be tempted to skip this or you'll have a soggy mess on your hands later). You will need to cook the beef in 3-4 batches, adding more oil/butter for each new batch. Sear beef chunks on all sides.  Cover onion mix with beef chunks. Pour in the beef broth, cover with foil. Bake on 350 degrees for about 2 hours or until fork tender.

Braising first batch of beef with gluten-free flour and healthy oils/butter

first braised batch done

All 3 batches ready to be roasted in the oven, cover tightly with foil to roast.

Scalloped Potatoes

I could eat this all day

Ingredients:


2 lbs. (or roughly 5 medium potatoes) of your choice potatoes (I prefer yukon gold, red, or white) sliced thin
1 Medium yellow onion, sliced
8 oz. shredded medium cheddar cheese
1 cup heavy cream
1 tsp. nutmeg
salt
pepper
5 Tbsp. butter

Mix ingredients all together

Pour out into a baking dish, top with butter pats, and put in oven with beef during the last hour, uncovered

Mix all ingredients in a large bowl and then dump into a large baking dish. Top with pats of butter. Put in with beef stew (at 350 degrees F) for the last hour, uncovered, or until potatoes are tender. *If making this dish separate to this recipe, it would be faster to cook at 375 degrees F for 45 min.

Close up goodness!

Caramelization = love

Chicken Cordon Bleu-the easy way

Quick, easy, healthy Chicken Cordon Bleu

 The originating recipe was given to me about 10 years ago from a dear friend, Dawn. She would always tease me that dinner did "not always have to be a 3 course meal". 10 years ago I was far from a good cook, in my opinion. I was evolving, still am evolving. But, I always made sure that there was a meat portion, a vegetable, a starch, and usually a dessert (and a starter if there was company). I  imagine most people's dinners have at least these components. Anyway, back to Dawn, another Navy spouse (I was a Navy spouse back then) who knew that cooking dinner with 3 kids in tow, and a husband who was MIA for up to 6 months, turned into less than 3 course meals very quickly. Her rendition of this recipe I have morphed over years, as I do with most every recipe, so as not to get bored. I have also gained more knowledge for healthy alternatives to foods I used to use...so for instance, the original recipe called for cream of chicken soup, but I do not use the traditional brands as these have msg and less than desirable ingredients. 10 years later, I am happy to have discovered an organic, more natural alternative to the condensed chicken soup, mushroom and cream of celery soup- that can allow me (consciously) to make those quick and easy comfort meals that I once prepared. So, without further adieu....

You will need:

1.5 lbs. of boneless chicken breasts (halve recipe if it's only 1 or 2 of you)-choose organic, free range chicken if you can find it

juice of 1/2 lemon

box of cream of chicken or cream of celery soup (click here for the organic version that I like)

1/2 cup heavy organic cream 

6 slices of baby swiss cheese (I prefer Boar's Head brand in the deli of most major grocery stores)

6 slices of ham (again, I like Boar's Head brand-tavern ham)

10 or so stalks of fresh asparagus, washed and trimmed of woody bottoms

1/2 tsp. nutmeg

salt and pepper

Heat oven to 375 degrees F.

Fry chicken in pan until golden, but leaving pink in the middle, to finish in oven

Prepare chicken breasts: heat a heavy bottom fry pan (on medium) with real butter or a healthy oil of your choice. Pat chicken breasts dry (must do this to attain a golden brown sear) then sprinkle salt and pepper on each side. When fry pan is hot and butter/oil is melted and hot, place chicken breasts in to fry both sides until golden brown. Do not cook through entirely. Set aside.

Mix cream of chicken soup with lemon juice, heavy cream and spices

Layer asparagus stalks over a thin layer of the Cordon Bleu sauce

In a medium sized bowl, mix the entire box of cream of chicken (or celery) in with heavy cream, lemon juice, nutmeg,  salt, and pepper.

In a baking dish, pour about 1/2 cup of the sauce in, then lay the asparagus spears side by side (with some space in between each spear) on top of sauce, then slices of ham on top of asparagus, then add slices of swiss cheese, and then the seared chicken breasts. Pour remainder of sauce on top of the chicken breasts. I find that I like to layer this all in different ways, depending on my mood- so do as you prefer!

Finish in the oven for 15-20 min.

To make it part of a 3 course meal, it goes nice with rice (or quinoa) and a salad!

Deconstructed Taco Salad with Green Finished Ground Beef

I love all the many flavors!

I love Mexican-ish food. I promise I will have more than just Mexican-ish recipes on here eventually. It just so happens I am in a hankering-for-Mexican-ish-foods mood lately.

Here is my go-to, simple family favorite. You will need the following:

1 lb. healthy ground beef (Green finished, organic, ground beef available here delivered to your door)
1 small onion, minced
1-2 garlic cloves, minced
3 Tbsp. your favorite chili spices mix (I buy mine in bulk at local health food stores)
1 Tbsp. fine sea salt
1/4 cup water
1 cup shredded healthy cheddar and/or jack cheese (Organic, raw cheeses delivered to your door)
2 cups shredded romaine lettuce
1 tomato, chopped
1/2 green pepper, chopped
1 small can of sliced, natural black olives (like these ones)
1 small can of diced green chilies
Sliced, pickled jalapenos
1 cup of sour cream
Avocado mash (1-2 smashed, ripe avocados with salt and pepper to taste)
1 bag of organic corn tortilla chips
Your favorite salsa! (Here's one of my favorite recipes for SALSA)

Green Finished, organic ground beef

Brown the beef on medium high heat with your favorite healthy oil or butter. Once browned, move meat over to one side of pan, add a wee bit more oil/butter, saute the onion for about 2 min. Add the garlic and saute for 1 min. Add the spices, salt and water, mix back in with the meat, and simmer on LOW until ready to put together salad.

The colors of Mexico's flag!

Build your own salad with remaining ingredients and enjoy! Ole!

What is YOUR favorite Mexican-ish dish?