Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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Eat, Drink & Be Kari

 

 

Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

Skinny Grilled Lemon Haricot Verts

Haricot Verts

Haricot Verts

 

Haricot Verts

Here is a super simple, basic recipe for Haricot Verts.  Sounds fancy, right??? But, they are simply French Green Beans….longer and skinner than regular green beans, and I ADORE them!  They are so easy to prepare and delicious to eat.  Just be sure not to overcook them, as they will get mushy.  I like mine just cooked enough to still have a slight bite/snap to them!  (think asparagus)

All you have to do is simply rinse, set in foil, season & cook.  Doesn’t get any easier than that!

Since they are in foil, you can roast them in the oven OR throw them on the Grill!

Grilled Haricot Verts

Grilled Haricot Verts

 

Grilled Lemon Haricot Verts

1 lb  Organic Haricot Verts

1 T Organic EVOO (Organic Extra Virgin Olive Oil)

1 Clove Organic Garlic, finely minced

Organic Lemon Slices

2 Bay Leaves

1/2 tsp Organic Crushed Red Pepper Flakes

Sea Salt

Fresh Ground Pepper

*Lay Haricot Verts on Foil.  Drizzle with EVOO.  Top with Garlic.  Add 2 Bay Leaves & Organic Lemon Slices.  Season with Red Pepper, Salt & Pepper.  Wrap in Foil.  Grill 5-10 mins until tender crisp! (Grill time really depends on the temperature of your Grill.  They really do NOT take long…be sure to check them after 5 mins so you don’t overcook.  Practice makes perfect!)

 

***TIPS***

You can change this up a million and one different ways.  From the cooking process (Roasting or Grilling) to the seasonings.

Lemon really makes this POP and give some serious flavor.  You can always use 2 tsp of Vinegar (Red Wine, Balsamic, Champagne, Citrus, Tarragon) instead of the Lemon.

If you don’t like heat, leave out the Red Pepper Flakes!

Add Aromatics.  Any aromatic herb would work nicely…Rosemary, Thyme, Basil, Mint, Marjoram.

You can also do an Asian Twist and add 2 tsp Soy Sauce, 1 Clove Minced Garlic, 1/2 tsp Grated Ginger.

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

BEST ZUCCHINI EVER!!!!

Hi Y’all!  Welcome to my first “new post” for my Website Launch!!!!  www.eatdrinkbe.com  I’ve been working my tail off trying to do this by myself, but I just couldn’t take it anymore.  It’s not finished, and so not perfect…..but, it’ll do.  It’s Summertime and I want to share my recipes with you guys.  Just be aware that things will be in a state of constant change.  Hopefully bettering the site, as I learn, to make it more user-friendly.  So, let’s get down to business.  Here is a quick recipe for one that y’all have been begging for.

 Zucchini.

Delicious Zucchini

Delicious Zucchini

But not just any zucchini.  This is absolutely, hands-down, no-doubt-about-it, honestly the most amazing zucchini dish I have ever created.  Nay, I may go as far to say: as I have ever eaten.

Yes, it’s THAT GOOD.

This is one that you will make over and over again.

Your new Summer Staple.

Your quick “GO-TO” for that overabundance of summer squash.

Personally, I’m not a squash lover.  I can make a mean squash casserole, now don’t get me wrong, but I’ve very particular about my squash to mush ratio!!!  It’s a fine squashy line…..

But this, this is a no fail devouring of squash guarantee!!!

I can’t even come up with a catchy name for this dish, because this IS the

BEST ZUCCHINI EVER

Globe Zucchini

Globe Zucchini

I had gotten some Globe Zucchini at the Farmer’s Market, and they were the perfect choice for this dish.  They tend to be a little more firm and a tad less watery than other varietals.  If you can find or grown them, I highly recommend it.  They are also perfect little stuffing portions that look super cute for entertaining!!!

Just look at that crispy coating......

Just look at that crispy coating……

It’s a pretty simple and basic recipe I have for you!  Enjoy!!!

Simply the BEST!!!

Simply the BEST!!!

 

THE BEST ZUCCHINI EVER

  • 3-5 Globe Zucchini, washed and sliced into halfmoons
  • 1 Vidalia Onion, thinly sliced
  • 2 Garlic Cloves, chopped
  • Handful of Cherry or Grape Tomatoes
  • 1/3 Cup Shredded Asaigo
  • 1/3 Cup Finely Grated Parmesan Reggiano
  • 2-3 T GrapeSeed Oil
  • 5 Sprigs Thyme (1 tsp dried)
  • 1 tsp Fresh Black Pepper
  • 1 tsp Salt

* Toss all ingredients into a large mixing bowl.  Roughly Mix with your hands until all ingredients have a nice coating of cheese.  Preheat a LARGE NONSTICK Skillet or Cast Iron Skillet over Med HIGH.  Pour in GrapeSeed Oil to coat.  Let Oil get warm.  Add Veggies to pan.  DO NOT MIX AROUND WITH YOUR SPATULA.  I Repeat: DROP THE SPATULA AND WALK AWAY! Seriously, let the veggies sit for 3-5 mins or so until a nice, crispy brown coat has formed.  Then, gently flip them over and let the same thing happen to the other side.  Serve IMMEDIATELY before you devour the entire pan yourself!!!

 

 

The Crispy parts are the best!!!

The Crispy parts are the best!!!

 

***TIPS***

The larger the pan the better.  You want to be able to spread  the veggies in a single layer for Maximum Browning surface area!!!

Also, feel free to try different herbs in place of thyme.  Rosemary, Garlic Chives, Parsley, even Cilantro!!!!

I used GrapeSeed Oil because of it’s lightness and high heat tolerance.  You can use EVOO or another oil as well.

IMG_0165

I hope you enjoy my new Website!!!  I’m SUPEREXCITED!!!!

Happy Launch Day!!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Organic Herbed Cream Cheese

Serve with Rach's Rainbow Medley of Baby Tomatoes with Sea Salt and Fresh Ground Pepper

Serve with a side of Rach’s Rainbow Medley of Baby Tomatoes  & Cucs w/ a dash of Sea Salt & Fresh Ground Pepper

Hello Friends!  I’m about to pass along a recipe my friend Rachel and I created, that is so simple…..YOU CAN MAKE IT IN A HOTEL ROOM!!!!  That’s right.  Literally.  We whipped up this tasty organic cream cheese in the mini-kitchen of our hotel room.  Who says you can’t enjoy healthy, fresh, delicious choices while traveling?  Not these Girls!!!  All you need is 2 Chicks & a Bowl, (that’s the name of our future cookbook collaboration, right Rach?!?!?! Cute, huh???)

Our Fancy Lunch in our Hotel Room

Our Fancy Homemade Lunch in Our Hotel Room

Rachel is a wonderful friend and amazing in the kitchen!  I learn so much from food to organic gardening from her!!!  I just wish she lived closer.  We met in Alpharetta, GA for few nights to go to a couple of Phish shows.  She knew I had just moved and didn’t really have a garden yet, so she brought along all sorts of goodies from her own!  Just because we were staying out of town in a hotel, did NOT mean that we had to sacrifice our love of cooking and eat out the whole time.  Actually, we cooked in the entire time for ALL OF OUR MEALS!!!  And we ate so, so, so, soooooo good.  So, take some goodies from home and liven’ up your road trips a little!  Rach even surprised me with a Fresh Picked Bouquet!  We like to travel in style….

Rach's Fresh Flowers from her Garden

Rach’s Fresh Flowers from her Garden

and a few Festive Decorations make a cheerful mood...the empty bottles by the end didn't hurt the cheerful mood any either!!!

Festive Decorations Make a Happy Hotel Room (TIP: Now you know what to do with your empty bottles)

Ok, I think I’ve forgotten the whole reason for this post now.  THE RECIPE!!!  Whoops, getting back on track….

Of course, this is just a basic recipe.  Herbed Cream Cheese can be changed up so many ways…leave something out, add something in, or just use 1 Simple Herb…Like Chives…and KISS (keep it simple stupid).  Look around and see what ingredients you have fresh and need to use, and go from there.  We compiled a variety of herbs in this particular recipe, because Rach had brought so much to choose from.  Maybe at the end I’ll try and give you a few suggestions…but basically: add or omit: Garlic, Lemon, Zest, Pepper, Jalapeños, Onions, Shallots etc to taste.  When you are cooking, you want to make something YOU LIKE!  If you hate Mint, and we do have it in this one, JUST LEAVE IT OUT.  It’s as simple as that to make something your own.  So here goes….

Beautiful Fresh Organic Herbs from Rach's Garden

Beautiful Fresh Organic Herbs from Rach’s Garden

1. Choose Your Herbs

fdedf

ORGANIC: Dill, Thyme, Sage, Mint, Marjoram, Parsley & Chives

2. Chop Herbs and add to Softened Cream Cheese

Chop Herbs and add to Softened Cream Cheese

3. Add Chopped Organic Veggies of Choice

Add Organic Chopped: Red Onion, Garlic & Jalapeño

Red Onion, Garlic & Jalapeño

4. Add Fresh Squeezed Lemon Juice & Zest

Mix to Combine

Mix to Combine

5. Refrigerate & Enjoy!

Use as a dip or Smear on a Local Everything Bagel.  Add Organic Avocado and Rach's Organic Cucs

Use as a dip or Smear on a Local Everything Bagel. Add Organic Avocado and Rach’s Organic Cucs

Add some Sprouts for a delicious Veggie Bagel

Add some Sprouts for a delicious Veggie Bagel

Fresh, Creamy, Crisp & Satisfying

Fresh, Creamy, Crisp & Satisfying

 

Organic Herbed Cream Cheese

  • 8 oz Organic Cream Cheese, softened
  • 2 T EACH chopped Organic Herbs of Choice (NOTE: Mint and Cilantro…a little goes a LONG way)
  • 2 T EACH chopped Veggies of Choice (garlic, red onion, jalapeño, shallots)
  • 1 T Fresh Organic Lemon Juice & Zest (can substitute lime)
  • Sea Salt
  • Fresh Ground Pepper
  • Mix to Combine all Ingredients

We went for a rustic, chunky cream cheese.  We wanted to be able to taste the bits of garlic and onion and spicy jalapeño, because we were going to use it right away instead of refrigerate it.  The longer it sits, the more time the flavors have to marry!  If you want a smoother consistency, you can always put into a food processor and chop the herbs and garlic finer and then pulse the cream cheese to combine.  You could also use a microplane grater for the garlic and onion and get smaller bits and lots of the juices for flavor.  That would work as well.  Like I said, we were in a hotel and did not have the foresight to bring along a good knife.   TIP: If going on a road trip, BRING A GOOD KNIFE!!!  Lesson Learned.  Lucky for us, all fingers remained intact!

Ring around the Sun

Ring around the Sun

It’s so fun to go on a road trip!  You never know what’s gonna happen.  But, you can be sure that you make good choices while traveling by making your own food.  And, it was so much fun for us to be able to cook together!  Not much we’d rather be doing!!! Although we did have some craziness, see above pics and below pics of the Ring Around the Sun, we sure had some good damn food for a hotel room!

Crazy

Crazy

For awhile I really thought I was the only one seeing this....at least I got the pics for PROOF!!!

For awhile I really thought I was the only one seeing this….at least I got the pics for PROOF!!!

Some other ideas for Hotel Room Food

Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice.  Raw Plate (Beets, Carrots, Cu

Late Night Snack after Phish Show: Alexia Onion Rings w MicroGreens & Fresh Squeezed Lemon Juice. Raw Plate (Beets, Carrots, Cucs & Whole Grain Mustard) and Homemade Guacamole

PHISH

PHISH

Late Lunch/Snack before Show

Late Lunch/Snack before Show: Cucs, Guacamole, Habanero Lime Tortillas & Bread

Totally worth it to decorate your hotel room if your staying a few days!

Totally worth it to decorate your hotel room if your staying a few days!

eat.drink.shine

eat.drink.shine

WIth Love & Safe Travels

2 Chicks & a Bowl

Kari & Rach

@eatdrinkbeKari

www.eatdrinkbe.com

SuperFruit Salsa

SuperFruit Salsa

With a few healthy, delicious ingredients, you can make a refreshing, revitalizing SuperFruit Salsa.  The sweetness of the pineapple paired with the heat from the jalapeño will tantalize your tastebuds with it’s cool, crisp texture.

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Be sure to use Fresh, Organic Ingredients! Local, when possible!!!

Ingredients:

Pineapple, diced

Papaya, diced

Red Onion, diced

Jalapeño, diced

2 Cloves Garlic, minced

Cilantro, leaves AND stems chopped

Organic Lemon Zest & Juice (I had an Organic Meyer!!! Oh Happy Day!!!!)

3 Sweet Peppers, diced (I had a Red, Yellow & Orange…such a pretty combo!!!)

1-2 T Local Honey (depending on heat of pepper and sweetness of fruits)

Dash of Fresh Ground Sea Salt & Fresh Ground Pepper

…….and…….

sssshhhhhhhhhh…………………….

My Secret Ingredient

A Dash of………….

……………………waitforit…………………..

CINNAMON!

That’s right.  Cinnamon.  Just Remember: a LITTLE goes a LONG WAY!!!!  But, it is a divine addition!  And the numerous health benefits of cinnamon are always a tasty plus! You will thank me for this later.

(quick side note about Cinnamon: this delightful spice is also very tasty in Rum Punch! Really. Try It. You will thank me later for this one too!!!)

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Chop and Dice and Throw It In a Bowl!

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Add Gorgeous Organic Lemon Zest and Juice

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Don’t forget our little secret!!! A Dash of Cinnamon with the Salt and Pepper

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The colors are absolutely stunning.

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Mix In the Chopped Cilantro and Drizzle Honey

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Toss with a Fork to Combine.

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I served mine over a Ponzu Marinaded Flank Steak with a side of Grilled Onions. Yes, it was delicious.

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Steak turned out just right!!! No complaints from the Hubby!!!

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Leftovers for Lunch the next day! Whole Wheat BLT with SuperFruit Salsa and Stacy’s Naked Pita Chips. So good!!! No complaints from the hubby on this one either!!!!

This is a really tasty way to get those fruits in to the kiddos, too!  They LOVED it!!!!

If you don’t have Papaya around (I just like to buy crazy unique fruits at the market when I can find them, especially when they are organic or local!!!!!  The kids love cutting into them and tasting them.  Do this with your kids…you will be surprised with how much they like!!!  Starfruits and Kiwi are always big hits!)  Anyway, as I was saying…….If you don’t have Papaya around, feel free to substitue mango, kiwi, melons, etc This is a pretty basic recipe that you can’t really mess up!  I’ve made it with Mango numerous times!!!

XOXOX

Here’s to Eatin’ Clean in the Dirty South!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Baked Rosemary Lemon Chicken with KickAss Kale

Baked Rosemary Lemon Chicken and Veggies with KickAss Kale

One Dish Deliciousness, Skinny Style!

Rosemary Lemon Chicken with KickAss Kale and Veggies

Rosemary Lemon Chicken with KickAss Kale and Veggies

So, it’s been awhile. I’ve been moving into the new house and trying to get my life back organized.  Somewhat organized.  Just a little organized.  Hell, at this point, I’ll take anything.  So, this is what I made the first night I cooked in the new house.  I was exhausted, so simple was key.  One pot to cook, one pot to clean.  Bake in the oven so I can keep on keepin’ on while dinner cooked.  KISS.  Also, was CRAVING Fresh & Simple.  Hence, One Pot Rosemary Lemon Chicken w/ KickAss Karified Kale & Veggies.  It turned out pretty damn good, too!

INGREDIENTS (btw, all are either organic, local or homegrown I’m just too lazy to write it every time!)

2 Chicken Breasts (I sliced one into 2 pieces bc it was larger and I wanted them to cook right….plus it made for great leftovers the next night when the hubs was traveling!!!)

Red Onion

Rosemary

Mushrooms

Lemon Slices leftover

3 Cloves Garlic

Red Pepper

Salt & Pepper

EVOO

Kale

Creeping Rosemary

 

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Slice Red Onion into Rings. Layer on Baking Dish.

 

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Add Red Pepper & Chopped Garlic

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Add Rosemary & Dash of EVOO

Put Chicken on top with Salt, Pepper & Lemon Slices

Put Chicken on top with Salt, Pepper & Lemon Slices

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Sprinkle on some Red Pepper Slices

Layer Mushrooms on top

Layer Mushrooms on top

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Bake 350 about 20 Mins

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Take out of oven @ 20 mins in. Add Kale.  Sprinkle with Salt, Pepper & EVOO. Bake another 8-10 mins

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Kale is ready when ends of leaves are crisping. The greens are absolutely amazing!!!

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Close Up of the Kale for ya!!!

eat.drink.be

Kicked-Up KEEN-wah

Kicked-Up KEEN-wah

Quinoa.  For those of you who are not sure how to pronounce it….KEEN-wah.  Hope that helps!  A super versatile seed, treated like a whole grain, and chock full of protein and fiber.  Once you start using it, you can’t get enough.  So simple to prepare, and a million ways to switch up the flavor.  For this recipe, I packed it full of superfood greens and other veggie goodness.  Serve topped with fresh, salty sunflower seeds.  Hope you enjoy!

SuperFood Quinoa

SuperFood Quinoa

Check out your fridge and see what awesomeness you have ready to use.  I had:

Ingredients

Ingredients

ORGANIC: Cherry Tomatoes, Shallot, Cucumber, Lemon, Kale, Feta & Garlic  (the poor, sad garlic did not make the picture for some reasson!)

Chop It UP!

Chop It UP!

TIP: Be sure to Salt your Cucumbers & Tomatoes first and lay them on a towel to release extra moisture

Fresh Herbs

Fresh Organic Herbs and Arugula from my pots!

I used my Garlic Chives, Parsley, Mint & Arugula

TIP: Mint, a little goes a LONG way, but use it if you got it because it adds a whole extra layer and level of flavor!

Chop or Tear

Chop or Tear

I used scissors to give them a rough, rustic cut.

Cook the Quinoa per instructions

Cook the Quinoa per instructions

TIP: Organic Low Sodium Veggie Broth and Garlic Clove boost flavor!

Add Kale

Add Kale

I added the Kale first while the Quinoa was still warm.

O Zinfandel Vinegar

O Zinfandel Vinegar

You can use ANY vinegar you like.  I was going to use Balsamic, but changed it up at the last minute.

LDJLj

2 T Vinegar, 2 T EVOO, Salt & Pepper

TIP: When using Vinegar and EVOO, in any dish, ALWAYS ADD VINEGAR FIRST!!! That way the vinegar has a chance to penetrate the ingredients.  If you added the EVOO first, the vinegar would bounce off and not stick!  The same goes for ANY acidic ingredient (lemons, limes etc) VS ANY oil (grape seed, avocado, coconut, etc).  Always add your acidic ingredient FIRST!

Toss

Toss &  Add Lemon Juice & Zest

It should look something like this now!

Combine Remaining Ingredients minus Feta

Combine Remaining Ingredients minus Feta

Mix.  Taste.  Add more Vinegar/EVOO, s&p if needed.

Lightly Toss to Combine, then Add Feta

Lightly Toss to Combine, then Add Feta

TIP: Flavor Change Up: Substitute Goat Cheese for Feta!

Delish, Healthy & Filling!

Delish, Healthy & Filling!

TIP: Top with fresh, salty Sunflower Seed for a nice nutty crunch!

ENJOY!

 

eat.drink.be Kari