Tag - asparagus

Zoodles: Take 1

A very dear friend gave me a Veggetti for my bridal shower last year. We drove across the country two days later to move to California. Needless to say, it’s taken some time to put all of these exciting gifts to use / remember where we put them when we moved. This is something I wish I’ve been using more frequently. Gluten free pasta is fine, don’t get me wrong. There are a few really good brands and at this point I really don’t miss “regular” pasta’s taste or consistency. Those gf pastas are just as terrible for you though, so this is a lovely and light way to get all the good fixings that you put in pasta, sans guilt. It’s a very tasty first take on zoodles and incredibly filling with so much veggie-chicken goodness! I prepared the asparagus and chicken the night ahead of time because I was making a different meal and just used the leftover pieces for this zoodles recipe.

Zoodles with Chicken and Veggies
2 chicken breasts, prepared the night before (see first step)
1 bunch of asparagus, prepared the night before (see 2nd step)
Olive oil
12 mushrooms, sliced thin
1 small yellow onion, diced
6 oz spinach
3 cloves garlic
1 tablespoon butter
1 zucchini, “zoodled”
12 cherry tomatoes, halved
2 Tablespoons white wine
Red pepper flakes and parmesan cheese, for serving

1. The night before I cut the chicken into pieces and marinated in Italian dressing for a couple hours. Then sautéed until golden brown, and even a little burned in places. Set aside.

2. Cut tough ends off asparagus, lay flat on a roasting tray and coat with olive oil, salt, pepper, dash of cayenne, and garlic powder.  Roast in 425 degree oven for 8 minutes. Cut into bite size pieces and set aside.

3. Heat teaspoon of olive oil in pan and then sauté mushrooms and onions until beginning to caramelize. Season with salt and pepper.

4. Add spinach and cook down until completed wilted. Add tablespoon of butter and ensure all veggies are coated. DSC_0179

5. Add cherry tomatoes, asparagus, and chicken. Bring to heat and then add white wine. Cook on medium heat until wine starts to boil and burn off, be sure to keep stirring so veggies don’t stick to the bottom. Add zoodles and cook until they are fully heated. No need to sauté or brown them.


6. Serve with parmesan and red pepper flakes! DSC_0019


Chicken Parmesan Roll-ups

Somehow this meal has lasted Sunday through Wednesday. Jason and I had a couple nights where we didn’t get home for dinner so the leftovers have stretched to today. It’s a very filling dish that tastes like comfort food without the extra heaviness that usually comes with chicken parmesan and pasta. My friend Kira passed along this chicken recipe and I’m incredibly thankful for it! I served the chicken with spaghetti squash and roasted asparagus.

Chicken Parmesan Roll-ups
(Recipe credit to the girl who ate everything)
1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can Italian style diced tomatoes
1/2 cup chopped fresh basil
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
Salt and pepper
1/2 cup Italian seasoned gluten free bread crumbs (or panko)

1. Heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to baking dish.

2. Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.


3. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.


4. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer.



Sautéed Spaghetti Squash
1 large spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup fresh basil
Salt and pepper

1. Cut spaghetti squash in half, longways. Sometimes you may need to bring in some assistance as it’s a tough vegetable to cut!


2. Remove all seeds from inside. Place face down on a baking dish with a touch of olive oil on the exposed flesh of the squash. Add about a cup of water to the pan, to help steam as well as roast. Cook at 400 degrees for 45 minutes.


3. When the squash is finished cooking and tender, use a fork to scrape out the squash into spaghetti-like form.


4. Heat a touch of olive oil in a large pan and cook the garlic until fragrant, careful not to burn. Add the squash and cook for a few minutes to incorporate the garlic. Add salt and pepper, and basil. Serve with marinara sauce and ricotta cheese, if desired.


 Roasted Asparagus


(Roasted asparagus with olive oil, salt and pepper at 400 for 12 minutes.)

Spring Frittata

There are some mornings where I simply don’t get up early enough to make breakfast before heading to work. When I get there I end up housing a greek yogurt, which is fine, but I was hoping to switch it up a bit this week. I found this breakfast inspiration on the website of a wine club Jason and I joined recently. I made a few alterations to this Spring Frittata, but it was a great base to start with.

Spring Frittata
(Recipe inspiration from Acacia Vineyard)
1 large Yukon gold potato, halved and cut into slices 1/4 inch thick
1/2 cup extra-virgin olive oil
1 large leek, white part halved and chopped into 1/2-inch pieces
1 clove garlic, chopped
2 cups fresh spinach, chopped
4-5 large asparagus
6 large eggs
salt and freshly ground black pepper
1 cup sharp cheddar


1. Preheat oven to 350° F.
2. Crack eggs into large bowl and mix with salt and pepper to taste, put aside.
3. In a skillet on medium-high heat, cook potato slices in oil until golden brown.
4. In an oven proof skillet on medium heat cook leeks, asparagus, spinach, and garlic and cook until tender and spinach has wilted. Vegetables should be bright green. Transfer the potatoes to the pan and mix.
5. Pour eggs onto the vegetables and top with cheese.
6. Bake until set, about 17-20 minutes. Remove from oven and cool on stove for 5 to 10 minutes before serving.