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Monthly Archives: February 2017

Creamed Spinach and Sundried Tomatoe Italian Chicken Bake

Today I started my 21-day no spend challenge which for me entails giving up my joy of eating out (gulp).  What they say, to replace a bad habit, replace it with a new good one, so that finds the Foodie in me scouring the Internet and my collection of cookbooks to find “restaurant quality” recipes that I would actually enjoy eating at home. 

 My appetite came upon a chicken Italian dish that was layered with creamed spinach (my favorite), sun-dried tomatoes (another fave), and pepper jack cheese (bingo, you’re selected!)  Lol!  I put my spin on the recipe by adding triple Brie cheese to the spinach, searing the chicken before I baked it off (searing adds flavor, right), and putting pats of butter and a swirl of Chardonnay wine in bottom of pan to moisten the chicken as it baked.  Then honey load on all the other good stuff and bake it off.  My kitchen smelled so good as it was baking I was dancing every time I went to the oven to check on it.  As a side dish, I prepared roasted asparagus, but a Cesar salad would be outstanding as well.

  Now, I dig in.   Mmmm…All I could say in my head was “Bump Connor’s!”  
After.  Because the finished dish is always best to show first.  

Before…

 
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Posted by on February 27, 2017 in Uncategorized

 

Saturday departure…Eggplant Parmesan 

Usually Saturdays are my designated “cheat and eat out” day, but I decided after finishing my Pilates workout this morning to come home and fix a deep dish of Eggplant Parmesan, from scratch. Everything in this dish is grain free and clean.


Steps:

1. Sliced eggplant with a drizzle of olive oil on a baking sheet to bake until a little crisp.

2.  Make the sauce.

3.  Layer in casserole dish:  Eggplant+Grated Parmesan Regianno+Spinach+Mozarella. Repeat one more layer.

4.  Bake in oven on 350 for approximately 30 minutes

For all my slow and simmer labor of making the homemade marinara from canned organic roasted tomatoe puree, onions, garlic, parsley, fresh basil, crushed red pepper, black pepper, sea salt, and wine, I have 4 cups to freeze for a future recipe.  


Now my Saturday is mine to kick back, relax, enjoy what my hands have prepared, and maybe, just maybe, get a sweet nap in.  Naps, at 43, are dessert!  Lol!

 
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Posted by on February 25, 2017 in Uncategorized

 

Sunday Valentine Dinner.  For the girls.

Today’s meal was a celebration of love dinner planned for my daughters and I.  It was a way to model to them as young women that love is informal and formal, for lovers and singles, and that no matter where you are in life, self-love is the best love, so this Valentine Day is yours to buy a big bouquet of flowers, pull out your best China, and lovingly put your heart and hands into a memorable meal to mark the occasion.  There are not many times that I and the girls are off together on a Sunday to enjoy dinner, so today was so nice to be surrounded with laughter and dining on a couple of favorite dishes and new dishes.

Valentine Day is about giving your best to those you hold dear and love.  Naturally, I show my love through cooking, so below is all of my love, wrapped up in food form, to my girls.  Enjoy!

French Butter Roasted Chicken. 

White wine onion gravy, for chicken

Roasted Cauliflower with Parmesan 

Smashed Garnet Sweet Potatoes.  

Plated up.  Delicious!

Cherry Delight. The end to a delicious meal❣

 
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Posted by on February 12, 2017 in Uncategorized

 

Looking good…Chicken.

You know how you are prepping something and you can tell the finished dish is going to be delicious?  This is one of those moments.  I’m prepping French Butter Roasted Chicken to go in the oven to roast, which I will serve with Smashed Garnet sweet potatoes and Roasted Cauliflower with Parmesan.  Here is how I prepped the bird…

Took a whole chicken which I butterflied and patted dry.  Carefully under the skin, I stuffed it with a mixture of butter, parsley, rosemary, fresh chopped garlic, garlic powder, onion powder, sea salt, white pepper, and olive oil and spread it under the skin to cover the chicken.  I then slathered the rest of mixture on top of chicken, along with more sea salt, black pepper, rosemary, and a generous drizzle of olive oil.

Now here’s the good part.  I have the butterflied chicken laying on top of a bed of onions, whole garlic head split in half, and lemon wedges, drizzled with olive oil, so as the chicken roasts those flavors will permeate into the meat and flavor the chicken, and serve as a flavorful base for a white wine sauce gravy I reduce from the chicken juices.  A fabulous goof proof way to take chicken to a whole new level. All you do is concentrate on layering the flavors, and let the oven do the magic.

 
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Posted by on February 12, 2017 in Uncategorized

 

Valentine dinner prep.

Cherry Delight dessert done and ready to go in the fridge for Sunday’s Valentine Dinner with my girls. I’ll be sharing the inspiration behind this meal on tomorrow’s blog.  Look at that fresh organic whipped cream on top.  😋❤

 
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Posted by on February 11, 2017 in Uncategorized

 

Dinner is served!

Lemon pepper wings, Smoky rub hot wings, and grilled romaine lettuce hearts with homemade blue cheese dressing, and fresh crumbled Stilton blue cheese and bacon bits.  When you know what you are doing in the kitchen, you can drop them food pics 👇 like a Beyoncé album. Lol! #NaturaleFoodie

 
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Posted by on February 7, 2017 in Uncategorized

 

Winging it.

About to throw a quick meal together for my daughter and I, wings!  We didn’t have wings for Super Bowl, so we are making up for them today.  I’m doing   Lemon pepper wings on one side, and Smoky rubbed hot wings on the other.  For a side, instead of celery sticks and blue cheese, I am going to halve some Romaine lettuce hearts, drizzle with olive oil, and grill, and make homemade blue cheese dressing to drizzle on top along with a sprinkle of fresh bacon bits.  Clean, delicious eats, is what this Naturale Foodie is about.  I’ll post the finished meal shortly.

 
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Posted by on February 7, 2017 in Uncategorized

 
 
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