Tag: Dinner

Traditional Chicken and Sausage Gumbo

Traditional Chicken and Sausage Gumbo

Traditional versus Low-FODMAP Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things 

Dry Brine Turkey Method

Dry Brine Turkey Method

This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page. Give More Love To 

Pesto Ricotta Pappardelle

Pesto Ricotta Pappardelle

This pesto ricotta pappardelle was one of the best dinners I have made in a long time, so I had to put it on the site as soon as possible as to remember what I did. I took a class with Meryl from Pasta Social Club today. We made herb laminated pappardelle and it was a blast. She has a recipe for it here.

I highly suggest taking one of Meryl’s classes, or at the very least checking out her recipes on her site, instagram, or Food52. This pesto ricotta pappardelle was inspired by the herb laminated pasta we made in the class, combined with having way too much filling leftover.

First, you’re going to want to make your homemade pappardelle! If you’re not doing this, then buy some from your local Italian market. You can also use whatever kind of pasta you want šŸ™‚

Pappardelle

The pesto ricotta sauce

What you’ll need:

  • 1 8oz tub of whole milk ricotta
  • 1/3 cup freshly grated parmesan reggiano
  • 1 cup fresh baby spinach
  • 1 cup basil leaves
  • 1 tbsp lemon juice
  • Big pinch of salt
  • 2 tbsp pasta water*

*You’ll add the pasta water after your pasta cooks, of course!

Combine everything except the pasta water in a food processor and blend until smooth and slightly whipped – give it about a minute! Place in the fridge until everything else is ready.

Chicken and asparagus

This isn’t necessary, but it really completed the dish for me.

  • 1 pound chicken thighs
  • 1 bunch asparagus, trimmed and chopped
  • 2 tbsp worcestshire sauce
  • 2 tbsp tamari (or soy sauce or coconut aminos)

Preheat your oven to 425 degrees. Marinate your chicken in the worcestshire and tamari. Start on the stove with an oven safe pan (I always use my cast iron). Heat it to medium-high heat and add in the marinated chicken. After a few minutes, flip the chicken and add in the asparagus.

Transfer to the oven and cook for about 15 minutes, or until a meat thermometer reads at least 165 degrees in the thickest part of the chicken thighs. Remove from the oven once cooked.

Putting it together

Boil your pappardelle according to the directions. If you’ve made it fresh, you’ll want to boil it for about 2 minutes in VERY salted boiling water.

Add your pesto ricotta to a large pot while the pasta is boiling. Add 2 tbsp of the pasta water to the sauce and stir it up. Once the 2 minutes is up, transfer the pasta to the sauce and toss together.

Serve with the chicken and asparagus. Top with more herbs and sourdough croutons or breadcrumbs if desired!

Pesto Ricotta Pappardelle

A pesto ricotta recipe to go with fresh pasta and chicken and asparagus!
Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Keyword: Fresh Pasta, Pasta, Sauce
Servings: 4

Ingredients

  • 1 8oz whole milk ricotta
  • 1/3 cup parmesan reggiano freshly grated
  • 1 cup fresh baby spinach
  • 1 cup basil leaves
  • 1 tbsp lemon juice
  • pinch kosher salt
  • 2 tbsp pasta water

Instructions

  • Combine everything EXCEPT pasta water in a food processor and blend until smooth and whipped – give it about a minute.
  • Cook pasta according to directions (more information in blog post).
  • Add the pesto ricotta and the 2 tbsp of pasta water to a separate pot. Transfer the cooked pasta from the boiling water to the sauce and stir.
  • Serve with chicken and asparagus (more information in blog post) or with whatever else you desire!
Carnitas Inspired Pork Roast

Carnitas Inspired Pork Roast

We used to (pre-COVID) spend most of our New Year’s Eve holidays at a rented cabin with a whole lot of friends. Generally a few people would sign up to cook for everyone each night. The year we rang in 2018, my friend Sara made 

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red 

Greek Meatball Salads

Greek Meatball Salads

These Greek meatball salads are inspired by Cava. We really like to order delivery from Cava any time I don’t feel like cooking but we want something on the healthier side. It is a Chipotle-esque model (but Mediterranean) where you pick from a long list of proteins, greens/grains, vegetables, and dressings/dips. Their dips are SO good!

Last week I made this whipped feta and goat cheese spread that needed to get eaten up. I had been craving Cava all weekend and it dawned on me that I had all of the ingredients to make it myself!

The Greek meatballs are made with chicken and vegetables and herbs from the garden. They come together really quickly, even though they do have a long list of ingredients. They’re also low-fodmap by using bell pepper in place of onion!

Greek Meatball Salads:

For the meatballs:

  • 1 lb ground chicken
  • 1 egg
  • 2 tbsp rolled oats, chopped up (or breadcrumbs if not gluten free)
  • 1/2 red bell pepper, finely diced
  • 1/4 cup feta, crumbled
  • fresh herbs like basil, parsley, mint
  • big pinch of salt

Salad fixin’ ideas:

  • Fresh lettuce like spinach, romaine, or spring mix
  • Tomatoes, sliced
  • Kalamata olives, sliced
  • Croutons (I made them from my sourdough bread!)
  • Fresh herbs like parsley, basil, mint
  • Olive oil and balsamic glaze for topping
  • Avocado
  • Whipped feta recipe

To make the meatballs: preheat your oven to 375 degrees F. Very gently mix everything together in a large bowl, being careful not to overwork it (or you’ll get tough meatballs!). Roll them into 2 tbsp large balls and place in a very hot oven safe skillet. Cook for 3-4 minutes, flip, another 3-4 minutes, then move to the oven. Cook for 12-15 minutes, until center temp reads 165 degrees F.

Greek Meatball Salads

Course: Dinner, Salad
Cuisine: American, Greek
Keyword: Greek, Meatballs, Salad
Servings: 12 meatballs

Ingredients

Meatball Ingredients:

  • 1 lb ground chicken
  • 1/2 bell pepper finely diced
  • 1 egg
  • 2 tbsp rolled oats chopped up
  • 1/4 cup crumbled feta
  • fresh herbs like mint, parsley, basil
  • pinch of salt

Salad Fixin Options:

  • Fresh lettuce like spinach, romaine, or spring mix
  • Tomatoes, sliced
  • Kalamata olives, sliced
  • Croutons (I make sourdough ones!)
  • Fresh herbs like mint, basil, parsley
  • Avocado
  • Olive oil and balsamic glaze
  • Whipped Feta Recipe (see text for link)

Instructions

  • Preheat your oven to 375 degrees F
  • Very gently mix everything together in a large bowl, being careful not to overwork it (or you'll get tough meatballs!).
  • Roll them into 2 tbsp large balls and place in a very hot oven safe skillet.
  • Cook for 3-4 minutes, flip, another 3-4 minutes, then move to the oven.
  • Cook for 12-15 minutes, until center temp reads 165 degrees F.
Corn Risotto and Scallops

Corn Risotto and Scallops

Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner. 

Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you 

Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious leftover wine to drink as well.

Neither my husband nor I eat onions and I can’t eat garlic, so I left them out/replaced them. It’s a sad world but I make do.ā£
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Ingredients:

-2 bell peppers, dicedā£
-2 carrots, dicedā£
-4 anchovy filletsā£
-2 tbsp tomato pasteā£
-1 28oz can San Marzano tomatoesā£
-3/4 c dry red wineā£
-1 bunch basilā£
-1/3 c capersā£
-3/4 c olives of choiceā£

Instructions:

  1. Sauted the veggies in a little garlic infused olive oil until soft.
  2. Add the anchovies and cook down until they turn into a paste of sorts.
  3. Add in the remaining ingredients and break up the tomatoes. Stir well and reduce to a simmer.
  4. Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
  5. Serve with pasta of choice or zucchini noodles. Top with parmesan and parsley!

Pasta Puttanesca

This is a low-FODMAP version of your favorite pasta puttanesca!
Course: Main Course, Pasta
Cuisine: American, Italian, Italian American
Keyword: Low-FODMAP, Pasta, Puttanesca
Servings: 4 servings

Ingredients

  • 2 bell peppers finely diced
  • 2 large carrots finely diced
  • 4 anchovy fillets
  • 2 tbsp tomato paste
  • 28 oz san marzano tomatoes
  • 3/4 cup dry red wine
  • 1 bunch fresh basil
  • 1/3 cup capers
  • 3/4 cup olives of choice pitted and sliced

Instructions

  • Sauted the veggies in a little garlic infused olive oil until soft.
  • Add the anchovies and cook down until they turn into a paste of sorts.
  • Add in the remaining ingredients and break up the tomatoes.
  • Stir well and reduce to a simmer. Let it cook for as long as you have, at least an hour, but longer the better. Stir occasionally.
  • Serve with pasta or zucchini noodles. Top with parmesan and parsley!
Chicken Pot Pie

Chicken Pot Pie

I grew up absolutely hating chicken pot pie. Peas and cooked carrots in a hot sloopy mess? No thank you, said me until 2019. Now I literally can’t get enough and I wish I could eat it every day! Here’s my onion & garlic -less