Dinner

Cilantro-Lime Cauliflower Rice

Cauliflower Rice has been a thing for a good minute now, and I have been here for it for all of that minute. To me, plain white and brown rice is really just a vessel to soak up sauce or provide body and bite for another dish it is served alongside. In my opinion, neither colors of rice add anything special to any dish of their own accord, instead, they just add carbs. I have found that cauliflower rice provides that same texturized feel as white or brown rice and acts equally well as a supporting act to other dishes it is served with while also keeping the amount of carbs you are eating low (Disclaimer: carbs are great! You need carbs! They are essential to healthy functioning! But I prefer to get my carbs from other, more exciting sources than plain rice).

Furthermore, in my experiences working with cauliflower-rice, I have found that it has the potential to contribute its own something special to a meal or even stand alone. By its very nature, it seems to soak up flavors more readily, allowing it to act as a real stand-out side or even starring base.

This Cilantro-Lime Cauliflower Rice is one of my favorite ways to turn to this crucirferous vegetable into a gourmet tasting dish. The texture is just that of a crunchy yet chewy rice dish, but with a unique zesty and bright flavor profile. This recipe works as a great accompaniment to any sort of Mexican food: tacos, enchiladas, tequila-lime chicken, etc. It also makes a great base for a taco/burrito bowl style meal. It can even be served chilled as an additional base alongside lettuce in a salad.

This dish is incredibly simple to make, only requiring a few in expensive ingredients. By its very nature, it is also an incredibly healthy dish, full of the nutrition and benefits of cauliflower which include providing large amounts of vitamins, minerals, and fiber, cancer fighting properties, immune and digestive system support and much more. This dish is vegan, gluten-free, and paleo-friendly. It has become a staple recipe in my home, and now I am excited to share it with you!

Cilantro-Lime Cauliflower Rice

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 4 cups cauliflower rice *See Note*
  • 1 tablespoon olive oil
  • ½ medium red onion, diced
  • 2 tablespoons garlic powder
  • Zest and juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

Heat the olive oil in a large pan over medium heat. Once hot, add the onion, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sautee until softened, about 4 minutes. Add the cauliflower rice, sprinkle with garlic powder, remaining salt, and pepper. Mix together and continue cooking, stirring occasionally for another 5 minutes, until the cauliflower goes from bright white to slightly golden. Turn off the heat, add the lime juice, zest, and cilantro. Mix well and serve.

*Note* You can make your own cauliflower rice by taking cauliflower florets from a large head of cauliflower, cutting away as much stem as possible and in 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. OR you can just buy premade Cauliflower Rice; Trader Joe’s has the best.

 

 

 

Slow Cooker Chicken Adobo

My Slow Cooker, Carlotta, is the best. She makes me all sorts of delicious foods from soups and stews to braises and poaches, she can do it all! One of my favorite dishes that I like to have Carlotta the Slow Cooker whip up is this Chicken Adobo. It is an incredibly simple dish, requiring few ingredients and only minutes of minimal effort to prepare.

It is rich with a flavor profile that is at once lightly spicy and subtly smokey. Additionally, the small shopping list for this recipe makes it quite cost effective.  It is also fit-fam friendly; it is completely gluten and dairy free and low in both fat and sugar. Combine all this with the fact that it is such an absurdly simple recipe to prepare and you will soon find this dish in your regular rotation.

I like to serve my chicken adobo with some zesty Cilantro-Lime Cauliflower Rice and seasonal vegetables or zoodles. You can also shred the slow cooker level tender chicken to incorporate into tacos, enchiladas, or on top of a salad. Once the slow cooker has produced this great main dish for you, the world is yours to do with it as you please!

So whip out your Slow Cooker, name it like me, and get cooking!

Slow Cooker Chicken Adobo

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:

  • 4-6 boneless, skinless chicken breasts or thighs
  • 1 15 oz can tomato sauce
  • 3-4 chipotle peppers in adobo sauce *see note*
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 pinches salt
  • 1 pinch pepper
  • Cilantro for garnish

Directions:

Lay the chicken pieces at the bottom of the slow cooker. Pour over the tomato sauce. Add in the remaining ingredients. Cook on low for 4 hours or high for 2 hours. Option to shred chicken with forks or serve in whole pieces.

*Chipotle Peppers in Adobo Sauce Note 1* You can find these peppers in small cans in the ethnic foods isle of your local grocery store. See picture below.

*Chipotle Peppers in Adobo Sauce Note 2* The more peppers, the spicier the recipe. The use of 2 is quite mild, the use of 4 is decently spicy but nothing crazy. You pick your level of spice!

 

A Paella Experience

As many of you may have seen if you follow me on social media, I was recently on holiday in Spain. I embarked on this Spanish adventure to see the beautiful and iconic sites, engage with the vibrant people and culture, and of course, I went to eat and drink A LOT. I enjoyed a truly unfathomable amount of sangria and indulged in Spain’s national dish, paella. Now, I will not recount every single meal I ate nor review every single restaurant that I dined in; if I did that, I would be on my way to publishing a travel guide. I will, however, share a wonderful experience I had; my Paella Cooking Class through Airbnb Experience.

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I highly recommend Barcelona.

If you live under a rock and are unfamiliar with Airbnb, read about it here. For the rest of you who know Airbnb already, you might be surprised and delighted to learn that Airbnb now offers “Experiences” in which locals host an event, tour, or class of some kind that gives participants a taste of their city and community. Airbnb users visiting that city or community sign up and attend to join in the “experience” offered; it could be a hike through scenic hills followed by a picnic, a pub crawl, an art tour, or really anything that a host feels would be a good way to experience their homeland. The concept is unique and fantastic, offering travelers a chance to not only learn something new and/or do something fun under the guide of a local, but also the chance to meet up with other travelers! I think you should check it out.

Anyway, while I was in Barcelona, I noticed that Airbnb Experience was advertising a Paella Cooking Class. Upon further inspection, I learned that for just $30 I could attend this cooking class, instructed by a local cook, hosted in a professional kitchen, and learn to make sangria, paella, and a Catalan cream dessert, which I would then get to eat and enjoy. Sign me up and take my money! I was in.

The class was led by Eladi, a Catalonia-Spain native with a passion for cooking and drive to share traditional Spanish and Catalan cooking techniques with others. He believes in cooking with quality ingredients and infusing the food you cook with love and good energy; my kind of guy!

Paella 17

The class took place in the kitchen of a bakery which we were allowed to use for our cooking purposes. With it being a professional kitchen, we had plenty of space for our class (and bonus, the bakery happened to be a 1 minute walk from my Airbnb!) And so, under Eladi’s instruction, our group of nine Airbnb travelers gathered around a big center island in the kitchen and set out to learn!

Eladi taught us first to make the traditional, and dearly beloved, Spanish drink that we all know and love, Sangria. He gave us a little background on its origins and then divvied out tasks for a few of us to do: squeezing oranges, cutting apples, etc. I myself had never made Sangria and so I really enjoyed learning the basic measurements and techniques for making it because I would like to make and drink more Sangria on a normal basis (you know, for health reasons). Anyway, we mixed everything in a big pitcher and stored it away in the fridge to emulsify for the next couple of hours, with the promise of our being able to drink the sangria when it and dinner was ready!

See Eladi’s original recipe for traditional Sangria here: Sangria Recipe

Below, I have rewritten the recipe to be in the British-American recipe format and using American measurements.

Sangria

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • 4 cups red wine
  • 1 large apple, large cubed
  • 1 large orange, sliced
  • 1 large orange, juiced
  • 1 large lemon, sliced
  • 1 large lemon juiced
  • 2 sticks cinnamon
  • ¼ cup sugar
  • 2 cups soda water
  • Ice

Directions:

Pour the wine in a pitcher. Add the juices of the orange and lemon. Add the cubes of apple, slices of orange and lemon, and the cinnamon sticks. Add the sugar and stir. Allow to chill for minimum 2 hours to maximum 24 hours. To serve, add ice and soda water, serve, and pour.

Pro-Tip: Sangria really should be made with Spanish wine and if you are in the States, Trader Joe’s has this good, inexpensive choice! See below!

Spanish Paella

Paella 12

Next, we moved onto making the Catalan Cream for dessert, a very popular and traditional dessert in Spain’s region of Catalonia. It is essentially a custard made from milk, sugar, egg yolks, cinnamon, and lemon which is chilled in individual dishes, topped with sugar, then torched to create a sugar-glass crust. Think of a cross between flan and crème Brule, flavored with lemon and cinnamon; that’s Catalan Cream. Similarly, Eladi asked for volunteers to execute tasks like beating egg yolks and sugar together and so on. I am not a huge dessert eater or creator, so I really enjoyed adding this dish to my repertoire!

See the original recipe here: Catalan Cream Recipe

Again, below I have rewritten the recipe to be in the British-American recipe format with American measurements.

Catalan Cream

  • Servings: 6
  • Difficulty: intermediate
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Ingredients:

  • 4 cups milk
  • 2 cinnamon sticks
  • Peel of 1 whole lemon
  • 1 ½ tablespoons corn starch
  • 8 egg yolks
  • 1 cup sugar

Directions:

Place 3 cups of the milk, the cinnamon sticks, and the lemon peel in a small sauce pan and bring to a boil over medium heat. Once boil is reached, turn off the heat and allow flavors to infuse for 10-15 minutes. Discard the cinnamon sticks and lemon peel after this time.

Meanwhile, in a large bowl, beat the remaining 1 cup of milk, egg yolks, sugar, and starch until well mixed.

Add the egg mix to the sauce pan with the milk. Bring back to a boil over medium heat, continuing to whisk until the mixture starts to thicken, about 8 minutes. Turn off the heat and whisk 1 more minute.

Pour the mix into individual clay pots or ramekins and chill for 2-24 hours. When ready to serve, top each surface with an even layer of sugar, about a tablespoon, and using a blow torch, burn the sugar until a crust is formed. Serve and enjoy!

Paella 2

Finally, we embarked on cooking the main course, the highlight; traditional Spanish Paella! Here again, even with how big of a cook I am, I had never tried to cook paella, though I’d always wanted to. In this setting with Eladi as my guide, I was able to not only learn the techniques and basic measurements for paella, but also the culture around it. Here were some of the takeaways pertaining to paella:

  1. Paella is not always made with shellfish or seafood – Contrary to what you see online or television, Spanish families use whatever protein is available for when they would like a pan of paella, and that does not always involve expensive seafood. Similarly, paella can be made with different types of vegetables depending on the season, and paella can be completely vegetable based as well if you would prefer not to have animal protein. We had a chicken-only paella.
  2. Paella is a dish that is built in stages from the center out – Oil is heated at the center of the pan. Salt and garlic are added to the oil to season said oil which will in turn season and flavor the rest of the dish. Proteins are added and cooked at the center, then they are pushed out in a circle and vegetables are added to the center. This process continues until all the larger ingredients are cooked, after which the rice is added and cooked for a short time before it is drowned in broth and the remaining herbs and spices are added, at which point the paella is pretty much left alone until the rice absorbs the liquids.
  3. Paella is a communal dish – This was the most important takeaway I found. Paella is not traditionally something that the main cook in the family makes in private then serves to everyone else in the family when it is ready. Rather, the act of cooking paella is a group effort. Spanish families make an afternoon of paella, gathering in the kitchen, each person fulfilling a role in the cooking process. Much like in our cooking class, steps are divided out; someone cuts vegetables, someone grates tomatoes, someone prepares the herbs, someone mans the pan, etc. Everyone is involved in the preparation of this traditional dish and when it is finished cooking, everyone enjoys it all together, usually out of the same pan!

 

We each did our part in the cooking as we learned, we chatted and laughed, and after about an hour of all of this, the paella was finally ready. We poured ourselves glasses of our previously concocted sangria which was incredibly, beautifully smooth, and we were then ready to eat.

Eladi placed the giant paella pan in the middle of the kitchen island and handed out big wooden spoons that paella is commonly enjoyed with in Spanish households. Then, as is traditional, he drew lines in the paella to create pizza slice-like sections. We all chose our own section and dove in. Truly, that first bite of our communally cooked paella was divine. The flavor salty, slightly smoky, and very savory, the texture delightful to the tongue, the chicken juicy and rich. I had had paella a couple of other times while in Spain at this point, but this homemade paella definitely won out as the best paella I had on my entire Spanish adventure.

Paella Selfie.jpg

Furthermore, our group indulgence in this dish that we had all played a part in creating, our sharing in the dish all out of the same pan, made our eating more than just eating; it made it a special and memorable experience, as well as a delicious one.

See the recipe for Eladi’s Paella here: Paella Recipe

Once again, I have rewritten this recipe in a British-American recipe format with American measurements.

(You can take this recipe and get creative with your meats and veggies, as long as you have the basic measurements and techniques down.)

Paella

  • Servings: 4-6
  • Difficulty: intermediate
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Ingredients:

  • ¼ cup olive oil
  • Big pinch of salt
  • 4-6 garlic cloves
  • 1 ½ pounds chicken (whatever pieces you like, cut up)
  • 1 – 1 1/2 cups green beans, cut in half
  • 2 large tomatoes, grated
  • 2 tablespoons smoked paprika
  • Rice
  • 12 strands saffron, soaked in 3 tablespoons of warm water
  • 2 bunches rosemary
  • 2 ½ cups Bomba Rice
  • 6 cups chicken stock, warmed

Directions:

With the paella pan over low heat add the salt over the whole surface. Pour in the oil and allow to heat a minute. Add the garlic to the center of the pan and cook 1 minute. Add the chicken to the center and cook until browned, turning occasionally, about 5 minutes. Move the chicken away from the center. Add the green beans to the center and cook 2 minutes. Move the green beans away from the center. Add the grated tomato to the center and stir 1 minute. Add the paprika and mix everything in the pan together.

Add the rice all over the surface and stir with all the other ingredients for 1 minute. Add the hot chicken broth. Move the meat and vegetables to be arranged evenly throughout the pan. Distribute the saffron threads evenly throughout the broth. Add the rosemary bunches.

Raise the heat to medium-high until the broth boils. Then lower to the lowest possible heat while still continuing the boil, usually a medium-low. Watch the paella and when rice grains appear on the surface of the liquid, lower the heat to low. Cook until the rice is firm, but tender, about 10 minutes. Turn off the heat, cover with lid, and let stand 5 minutes.

Serve right out of the pan with wooden spoons!

Notes:

It is important to choose a quality paella pan and make sure that the pan can be placed somewhere where heat can be distributed evenly.

Needless to say, I greatly enjoyed our Paella Cooking Class through Airbnb Experience. It offered a chance for my friend Kayleigh and I to make new friends in our fellow travelers and also in Eladi. It allowed us to learn new dishes we had always been interested in cooking. And of course, it gave us a space to have fun and to have a delicious meal. Now home from Spain, I am very much inspired to purchase a Paella pan and have a “Paella Party” with all my friends, giving us all a chance to enjoy the communal and tasteful experience that the Spanish have created around Paella.

If you are traveling to Barcelona and are interested in taking this class with Eladi, please visit the following to see when and how you can join!

http://paella.experientz.com/

https://www.airbnb.es/experiences/51311

https://www.tripadvisor.com/Attraction_Review-g187497-d12246113-Reviews-Paella_Experientz_Barcelona-Barcelona_Catalonia.html

Spaghetti alla Carbonara

It’s been a minute since Johnny La Pasta shared a pasta recipe with you. And so, today I am sharing one of my all-time favorite recipes that I learned in the motherland (Italy): Spaghetti alla Carbonara.

In 2014, I embarked on the adventure of a lifetime, traveling all around the Italian peninsula with a whole party of new and now very dear friends. We visited the historical and iconographic sites, we took in the naturally dramatic and beautiful landscapes, we immersed ourselves in the warm and vibrant culture, and we DRANK A LOT OF WINE and we ATE A LOT OF PASTA.  It was bliss.

Eating pasta in Italy is true living. Beyond the soul joy of devouring bowls of authentic pasta dishes, for a cook like me, these indulgences were also inspirations for my own kitchen back home. Whilst in Rome, we had a lot of Pasta alla Carbonara as this is Rome’s signature dish. My Italian family did not immigrate to America from Rome, they came from Calabria in the south, and so no authentic recipe for carbonara came over with them. Pasta alla Carbonara was not a dish I normally had growing up, so having the opportunity to taste authentic incarnations of it in Rome was new and exciting for me.

Of course, I had had Pasta alla Carbonara dishes here in the states; but they were always incredibly cream based, white and gooey, made with a rue like an Alfredo sauce. I could never really detect the use of egg and therefore could not appreciate it in these dishes, which is unfortunate as egg is supposed to be a main feature of any carbonara.

So I was pleasantly surprised by the Roman’s carbonara dishes: silky, smooth, salty, decadent, very simple, yet absurdly divine. The use of egg is pronounced in these dishes as the yolks provide a beautiful yellow gold color for the sauce and create a silken consistency, making the dish creamy and luxurious but in a different way than probably most American eaters are used to. I was hooked on the stuff, and I had to know how to make it at home.

I spoke with several natively Italian cooks about carbonara at length because I am me and obsessed with food. I explained to them what most Americans thought carbonara was: a cream sauce made from flour, butter, and milk or cream cooked down with cheese melted into it and then an egg beaten in for good measure, often served with peas and mushrooms. The Italians were absolutely, deeply, and profoundly horrified to hear this. They told me that, “If that is how Americans are making carbonara, they should be ashamed of themselves.”

They then proceeded to BLESS me with the proper, authentic technique for Pasta alla Carbonara in the hopes that I could bring it back home to the USA and bring the American people closer to God by showing them how to make and eat carbonara right!

The secret to this carbonara is that it is super simple: eggs, parmesan and pecorino cheese, pancetta or bacon, black pepper, and pasta. That is all. No fancy rue sauce, no added cream, no mushrooms, no peas.

Basically, the eggs and cheeses are beaten together in the bottom of a pasta bowl to make a thick cream. Once the pasta is done cooking, it is removed from the water, and the bowl with the egg-cream is placed on the pot with the hot pasta water still in it. The heat from the water underneath the bowl starts to cook the egg-cream mixture. The pasta is added, with more cheese, and the heat from the pasta 1. finishes cooking the egg-cream sauce so that it is safe to eat and 2. melts the cheese and eggs into a thick, silky sauce the coats the noodles completely. Bacon or pancetta is added and the dish is served. That is all and it’s truly one of the greatest pasta dishes ever. I typically make this dish with Spaghetti as the long noodles are perfect to be coated and twirled in this rich sauce.

Spaghetti alla Carbonara has since become a staple dish in my kitchen. I turn to it again and again for its ease and affordability, its authenticity and its decadence, and for its ability to transport me right back to the streets of Rome with each and every bite. I hope you enjoy Spaghetti alla Carbonara! Buon Appetito!

Spaghetti alla Carbonara

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • ¾ lb-1 lb spaghetti
  • 4 egg yolks
  • 1 full egg
  • ½ cup grated pecorino romano cheese
  • ½ cup grated parmesan cheese
  • 5 slices bacon or wheels pancetta
  • 2 teaspoons cracked black pepper

Directions:

Cook bacon your favorite way. You can chop the bacon up into bits, cook until browned and crispy in a pan, and set aside to drain on a plate lined with paper towels. Or, you could cook bacon my way! Place a cooling rack on a baking sheet, lay the bacon pieces across the rack, and bake in the oven at 400F till crispy, about 20 minutes. Remove, allow to cool, and cut into pieces.

Bring a large pot of salted water to a boil. Add the spaghetti and cook till al dente, about 8-9 minutes.

Meanwhile, place the eggs, black pepper, and ¾ of the pecorino and parmesan cheeses in a large glass bowl. Whip until completely combined; it should be very thick.

Without draining the pasta water, remove the spaghetti to a separate bowl. Turn off the heat. Place the bowl with the egg-cream mixture atop the pot of hot water. Whip the mixture quickly for 30 seconds. Add the pasta to the bowl and remaining cheese to the bowl. Work quickly and toss for 1 ½ minutes until the sauce completely coats the noodles.

Serve equal amounts into bowls and top with the bacon/pancetta. Garnish with additional cheese and if you’d like, a small chopping of parsley. Serve and enjoy!

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

One of my absolute favorite foods to make is artisanal pizzas; I love rolling the pizza dough into rustic, oblong shapes that are perfectly imperfect and then topping them with gourmet flavor combinations of quality ingredients. I don’t know exactly what it is that makes me enjoy cooking these types of pizzas so much, but I love the process of cooking them and am really proud of the original recipes I’ve developed!

A couple of my other artisan pizzas!

Most recently, I published my recipes for my Butternut, Brussels, and Bacon Pizza and my Bleu BBQ Chicken Pizza. Today, I giveth onto you the recipe for one of my favorites; my Fig, Goat Cheese, Prosciutto and Arugula Pizza – I know, it’s a mouth full literally and figuratively!

Can you say, “BELLISIMA!”???

Fig Pizza 14

 

This pizza is born of summer and is reminiscent of Tuscany in the warmer months. Imagine this; the sweetness of fresh figs, caramelized onions, and balsamic, contrasted with the saltiness of prosciutto and the tang of creamy goat cheese, and finished with the fresh and peppery bite of arugula. I am telling you, this is one incredible gourmet pizza!

Pour yourself a glass of wine and turn on the old world Italiano music, because with this pizza, you are about to feel like you’re enjoying a beautiful summer meal in the Tuscan countryside! Buon Appettito!

Fig, Goat Cheese, Prosciutto, and Arugula Pizza

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients:

Cook’s Note: Vegetarians can certainly omit the prosciutto here to make this a veg friendly option! 

Directions:

Preheat the oven to 450°F.

On a floured surface, roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking).

Drizzle the surface of the dough with the olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in an even layer over the sauce. Sprinkle evenly with the mozzarella, goat cheese, and half of the basil. Arrange the fig slices all over the pizza. Arrange the prosciutto pieces over the figs throughout the pizza, evenly spacing the slices.

Bake for 20-25 minutes until the dough is golden brown, the cheese is melted and bubbly and the prosciutto is crisped. Sprinkle with remaining basil, then the arugula in an even layer.

Cut into rustic squares, sprinkle with parmesan, serve, and enjoy!

Slow Cooker Lemon Artichoke Chicken

In the past year, I have fallen truly and deeply in love with my Slow Cooker, whom I affectionately call Carlotta. The relationship that I have with this piece of home-cook culinary equipment is nothing short of magical. In my busy 50+ hour work week, Carlotta often makes sure that I am fed healthful and delish meals with unimaginable ease. I adore her for it. This new recipe for Slow Cooker Lemon Artichoke Chicken that Carlotta and I created together is just one of my favorite meals to make for the whole week, especially in the warmer months.

OH CARLOTTA!

Carlotta carlotta 2

The recipe is unfathomably simple, quite inexpensive, and greatly healthy! Chicken, onions, garlic, pre-prepared artichoke hearts, capers, lemon, herbs, and a splash of wine make this dish zesty and bright with the chicken so tender it can be shredded with a fork. Essentially, you dump all of these ingredients into the Slow Cooker (I’ll let you name your own) and turn it on: that’s it! If you invest in a quality Slow Cooker complete with a timer that switches to the “Warm” setting after it is finished cooking and stays there – like Carlotta here – you can make this on your way out the door in the morning and when you get home in the evening, the Slow Cooker will have kept it warm and ready for you all day long. Once you experience this for yourself, you will find it hard to break away from your Slow Cooker for more than a week.

Lemon Artichoke Chicken 5

It looks messy because it is all so tender, but boy does it taste great!

I like to serve this Slow Cooker Lemon Artichoke Chicken with seasonal vegetables and some sort of carb to soak up the sauce like quinoa, rice, couscous, or my personal carb-fake-out cauliflower rice. This is the ultimate late-Spring and all-Summer week night meal that you are going to love!

Slow Cooker Lemon Artichoke Chicken

  • Servings: 4-6
  • Difficulty: Absurdly Easy
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Ingredients:

  • 4-6 Boneless, skinless chicken breasts or thighs (your choice)
  • 1 yellow onion, large diced
  • 2 tablespoons crushed garlic
  • 1 package frozen artichoke hearts or 2 cans artichoke hearts
  • ¼ cup capers, drained
  • 2 teaspoons dried oregano
  • 1 lemon, halved then sliced
  • ¼ cup basil leaves, torn
  • 2 tablespoons white wine
  • 1 teaspoon salt
  • 1 ½ teaspoon black pepper

Directions:

Place the chicken at the bottom of the Slow Cooker. Cover with the onions, garlic, artichoke hearts, capers and dried oregano. Sprinkle with salt and pepper. Place the lemon slices and half of the basil over all. Pour in the white wine.

Cook on the low setting for 4 ½ hours or on the high setting for 2 ½ hours.

To serve, plate the chicken with desired sides. Spoon over some of the sauce and top with additional torn basil leaves. Enjoy!

Balsamic Roma Tomatoes

I now find that I am asked for culinary advice and recipes for side dishes about as much as I am asked about main courses and entrees. So today, I want to give to you my recipe for a sensational summery side: my Balsamic Roma Tomatoes.

Balsamic Tomatoes 7

Juicy Roma (Plum) tomatoes, fruity olive oil, pungent garlic, sweet balsamic, and fresh basil make this one delectable side, even for the odd ball eater (black sheep) who shies away from tomatoes. This recipe is insanely simple, only taking about 5 minutes to prep, and is at once both sweet and savory. I find that these tomatoes are the perfect side for light and bright chicken and fish dishes like Chicken Piccata or Grilled Swordfish, but really you can make them with anything and all will love them.

Now get cooking my foodie friends!

Balsamic Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 4 Roma Tomatoes (figure 1 tomato per person)
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon crushed garlic
  • 1-2 tablespoons balsamic vinegar
  • 2 basil leaves, torn
  • Grated Parmesan Cheese (optional)

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper.

Cut the tomatoes in half, length wise. Place on the baking sheet with the cut side facing up. Drizzle with the olive oil and sprinkle with the salt and pepper. Divide the crushed garlic evenly and place on top of the cut side of the tomatoes, smear around. Drizzle each tomato with a bit of the balsamic vinegar.

Place in the oven and roast for 25-30 minutes, until the tomatoes and slightly withered, juicy, and the balsamic is caramelized. Top with a few pieces of torn basil and if desired, sprinkle with Parmesan cheese. Serve and enjoy!

 

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