Posts tagged main course
Veggie Steak Skillet

Veggie Steak Skillet

Best of both worlds- meat and yummy veggie

This one skillet meal is easy and makes great leftovers! Simple but lots of flavor.


Servings – 4

1 lb Flat iron steak, 1/2” cubed

1 Red pepper, 1/2” chopped

1 Yellow pepper, 1/2” chopped

1 Green pepper, 1/2” chopped OR Yellow Onion

2 Large sweet potato, 1/2” chopped, peel on

3 Cloves garlic finely chopped

4 Green Onions, chopped

1/4 c Cilantro

2 TB Olive oil

Salt & Pepper

Optional- cayenne or cajun seasoning


After chopping up potatoes, place in microwave safe bowl and microwave for 4 minutes. Take out and stir, repeat another 3 minutes. This helps soften so they cook faster in skillet. You want them aldente. Too soft and they get mushy.

Place 1 TB olive in large skillet on medium heat. Add steak chunks and dash of salt and pepper. Saute for 5 or so minutes. Until steak is browned all the way around.. I like my steak to still be pink on inside. Once cooked, remove with slotted spoon. Leave grease in pan.

Add potatoes, garlic, and additional TB of olive oil. Let saute for 5 minutes, stirring regularly. Add peppers. Saute for 5 minutes.

Stir in steak and saute for addtional 5 minutes. Option to sprinkle with Cajun seasoning or cayenne pepper in you want a little kick.

Sprinkle on your green onions and cilantro.

I love to add a dollop of the Greek Goddess Dressing for fresh flavor

Roasted Veggies with Green Goddess Dressing

Roasted Veggies with Green Goddess Dressing

I'm always looking for new ways to get more veggies into my diet. I like the idea of playing with roasting veggies and complimenting it with a refreshing herb packed dressing. These are veggies I just had on hand but honestly you could use just about anything! Peppers, onions, cabbage, or sweet potatoes are all great options. I used egg plant and cauliflower because they are a hearty veg that fills me up. 


Servings – 2

1 head of cabbage cut into pieces

1 Eggplant cut into 1" chunks

1 bunch Asparagus

Head of Romaine (any lettuce would work)

1/4 cup feta cheese

Pumpkin Seeds

Olive Oil

Salt & Pepper

Green Goddess Dressing Ingredients -

1 bunch green onions

1 bunch cilantro

1/2 bunch mint

1/2 bunch parsley

1 c Spinach

1/4 c Plain Greek Yogurt

1 Avocado

1/2 C Olive Oil

Lemon Juice from 1/2 Lemon

Salt & Pepper



Preheat oven to 400 degrees F or 185 degrees C. 

Wash veggies and chop as directed above.

Place Cauliflower on baking sheet and drizzle with olive, salt and pepper. Use hands to toss and distribute.

Place in oven to brown for 15 minutes. Take out and turn.

While cauliflower is roasting, place all ingredients of goddess dressing in blender or food processor and blend. Continue to add as much olive oil as you like to create the consistency you want. More oil, more liquid, less more creamy dip. 

Add eggplant, drizzle with oil, salt l& pepper, and place back in oven for 10 minutes.

Remove and take cauliflower off sheet. Add asparagus and drizzle with oil, salt & pepper. 

Place back in oven for addtional 10 minutes. 

Take out and assemble veggies. Drizzle with dressing, sprinkle with pumpkin seeds and feta cheese. Squeeze with additional lemon juice and Enjoy!



American Shrimp Boil

American Style Shrimp Boil

An amazing meal that brings people together with minimal clean up!

I love a good shrimp boil! It tends to be a southern American summer feast. I love to make it when we have guests as it's delicious, easy, and perfect for sharing. Traditional shrimp boils are meant to be thrown across a picnic table over a bunch of newspapers. Everyone just grabs what they want and eats with their hands! This may gross some people out but I personally love it. This is not for the clean freaks. I think a messy meal like ribs, hot wings, or a good shrimp boil makes true friends out of people! 

This meal takes about 30 minutes to make with 10 minutes of prep. Not to mention you aren't messing with stuff as you have guests. It's a one pot wonder meal! Old Bay seasoning is what offers all the delicious flavor. For your Brit's you will likely need to purchase off of Amazon. This is the one I got.


Servings – 4

1.5 lb Shell on Shrimp or Prawns

1 lb Keilbasa Sausage (can be found at polish markets)

1 Large Yellow Onion, quartered

4-6 Cobs of corn cut into quarters

1 12 oz Can of Beer

4 Large Red Potatoes cut into quarters

1/4 Cup Old Bay Seasoning + more for sprinkling before serving

1 Tsp Salt

8 Cups Water


Add water, beer, Old Bay seasoning, and salt to large pot and bring to a boil. 

Toss in potatoes and onion and boil for 6 min.

Add sausage for another 4 min

Add corn for 5 min.

Add Shrimp for another 5 min. (once shrimp is pink and starting to curl, it's done) Don't over cook!

Remove from heat and drain liquid. 

Throw onto a baking pan or cover table with paper and sprinkle shrimp boil across paper. Sprinkle with addtional Old Bay seasoning and have everyone grab what they want and go to town! Serve with cornbread (see additonal recipe).



Spelt Risotto

Spelt Asparagus Risotto

Ancient grain chalk full of benefits!

This tasty recipe came with inspiration from visiting Daylesford Farm for a wellness retreat. It included yoga, healthy cooking class, and a spa treatment. It was absolutely AMAZING! The space itself is just gorgeous and I love everything they do there. They are all about organic sustainable farming. They have a shop onsite that features all of their locally grown products as well as cheeses, wines, beer, meat, etc. It’s a real cook’s dream!  


We made several different recipes during our cooking class. They included- grilled cabbage, chicken bone broth, almond milk pannacotta and SPELT RISOTTO. Which brings me to my latest recipe that was inspired by the tasty meal we had that day.

For those of you unaware spelt is an ancient grain that has been around since 5000 B.C. It’s a good source of protein & fiber and great for a healthy gut.

This recipe can be a meal on it’s own or as a side to a delicious piece of protein.


Servings – 2 (on own) or 4 as side

1.5 cups Pearled Spelt

½ leek

3 cloves garlic finely chopped

Splash of white wine (make it wine you would drink)

4 cups Chicken or Veg Stock (try to make or buy fresh, avoid stock cubes)

1 bunch asparagus

4 green onion

¼ cup Goats cheese

¼ cup parmesan

Rapeseed oil


Soak spelt in cold water for 10 minutes.

Heat oil in pan over medium. Add leeks, garlic and pinch of salt. Soften but don’t brown

Once cooked, add splash of wine and drained spelt.

Pour in 1/3 of stock, bring to boil and reduce to simmer.

Continue to add in rest of stock as it cooks down. Stir regularly for 15 minutes.

When spelt is cooked but not mushy add in asparagus and onion. Cook for 3 minutes.

Sprinkle in Parmesan. Taste and season as necessary.

Drizzle with good olive oil and serve with spoon of goats cheese and balsamic glaze and enjoy!

Avocado Breakfast Toast

Breakfasts in the morning can be hectic. Sometimes it's a quick piece of peanut butter toast and it's out the door! However, when I do have a solid 15 minutes to put something together this is my savory, healthy go to. 

Starting your day off with some protein and something green is one of the best things you can do to ensure you have energy until lunch. This quick breakfast contains- protein to stay full, spinach to give you energy, avocado for healthy fats, and pickled cabbage that has great digestive benefits. BOOM! 

And don't feel you can't prepare this diddy for dinner or lunch. If I am in a pinch at any time during the day, this is my quick meal of choice. Generally because I have all the simple ingredients in my fridge.

Recipe Serves 1


Sliced Bread (rye is best)

2 Eggs

Avocado, smashed

1 C Spinach

1/4 C Pickled Cabbage

1/2 Tsp Pepper

1/2 Tsp Salt


Heat small pan on medium. Add fresh spinach with tablespoon of water, cook until wilted. Remove

Add eggs and scramble

While eggs are scrambling, toast bread and mash avocado

Once eggs are scrambled, stack avocado, spinach, eggs, pickled cabbage on toast. Sprinkle with salt and pepper. 






Turkey Chili

Fall is officially here! The weather is cooling, the leaves are turning beautiful colors, and pumpkin spice is everywhere.. Ahh how I love it! 

What does this mean in the kitchen? SOUP SEASON! I love making a big pot of soup and eating it for the next week with a salad or grilled cheese. Chili is one of my favorite go tos. It's healthy, quick, easy, and CHEAP. The big four!

And I don't mean to toot my own horn, but I am have been told that my chili is the best! TOOT TOOT :)

Recipe Serves 6


1.5 lb ground turkey

1 Large Yellow Onion

1 Green Pepper

1 Jalapeno, seeds removed

3 Garlic Cloves

2 15 oz Cans of Chili Beans

1 15 oz Kidney Beans (drained)

1 20 oz Can of Chopped Tomatoes

1 64 oz Tomato Juice

1/4 c Chili Powder

1.5 tsp Cayenne Pepper

1 Tsp Cumin

2 TB Worcestershire Sauce

2 TB OIive Oil

1/2 Tsp Pepper


Chop veggies. If you want it more spicy, keep some seeds of jalapeno. I would say without seeds it's a 3 of 5 spice. 

Add olive oil, garlic and onion to pot. Cook until transluscent

Add turkey, cook until brown

Add peppers

Add juice, beans, tomatoes, and spices

Allow to simmer for 10 minutes.

Serve with TB plain greek yogurt to add some creaminess or avocado. Also tasty served over a sweet potato. Tastes even better the next day and freezes great!







New Recipe! Grilled Halloumi and Veggie Salad

Ok- for all the Brits reading my blog, Halloumi ain't no thang. It's seems to be used regularly as a substitute for an animal protein. For those Americans reading my blog, the best way I can describe Halloumi is it's like a large cheese curd. It's squeaky, salty, and AMAZING. I am not sure if it's readily available in the States as I never knew what it was when I was still living there but I would imagine a more high end grocery store with a strong cheese section may have it. Otherwise any protein is a great choice. My husband doesn't believe it's a meal unless meat is included so I also made with grilled chicken. 

Recipe Serves 4


2 250g package of Halloumi, cut into 1/2" thick slices

1 Eggplant, cut into 1/2" slices

1 Zucchini, Cut with mandolin

8 Sprigs Asparagus

1 Portabello Mushroom, 1/2" slices

1 Red Pepper, Cut into Large Chunks

1/2 Red Onion, 1/2" slices

2 Garlic Cloves, minced

1/4 c Olive Oil

1/4 c Balsalmic Vinegar

1 Tsp Dried Oregano

1 Tsp Dried Basil

1 Tsp Dried Parsley

1/2 Tsp Pepper

1/2 Tsp Salt


Add olive oil, vinegar, and dried herbs, minced garlic, and S&P to gallon ziplock bag. 

Add sliced veggies to marinate. Allow to marinate for an hour.

After an hour, place veggies on heated grill. Watch closely. Turn veggies after 3 minutes or until they have begun to have a nice grill mark on one side.

Grill for another 3 minutes on opposing side. 

As soon as you turn over veggies, add Halloumi to grill. Cook each side 3 minutes. 

Remove everything from grill and place variety of veggies on a bed of mixed greens. 

Top with Halloumi and add additional oil and vinegar to taste and enjoy!







One of my favorite trips that my husband and I took together was to New Orleans. It was not only our first trip together but our first real "foodie" trip. We ate our way through New Orleans like Pac Man. Gumbo, Po-boys, Crayfish, Oysters, Beignets, Pralines, and of course Jambalaya :)

Jambalaya is like mom's chicken noodle soup. It has the basic common ingredients but they all taste so different. Everyone has an opinion on how it should be made and what specific ingredients are "required". 

I picked and pulled my recipe from various types I have had along the way. 

Recipe Serves 6


3 Medium Chicken Breasts, cubed

4 Chorizo Sausages (cooked) or Keilbasa ring, sliced

1 lb Raw Shrimp

1 Green Pepper, finely chopped

1/2 Large Yellow Onion, finely chopped

4 Stalks of Celery, finely chopped

4 Garlic Cloves, minced

2 C White Rice

4 C Chicken Stock

2 TB Worcestershire sauce

1 1/2 Tsp Cayenne

2 TB Cajun/ Old Bay Seasoning

2 TB Olive Oil

Chopped Parsley for garnish


Heat large pot on medium. Add oil.

Saute chicken cubes for 3-4 minutes or until cooked. Remove from pan.

Add veggies and garlic, cook for another 3 minutes, until soft

Stir in chorizo and seasonings (cayenee, cajun, and worcestershire) 3 minutes.

Add chicken back into pot.

Add rice and stock. Bring to a boil, then reduce to a simmer for 20 minutes or until rice is cooked.

Stir shrimp into pot. Allow to cook for 5 minutes or until shrimp is cooked.

Serve into bowl and top with parsley. ENJOY!

*** This dish saves very well as leftovers. Like soup it tastes better the second day :)







Buffalo Chicken Potato Pockets

So I feel like it's time for me to change my site name to the "Sweet Potato Enthusiast".. ANOTHER sweet potato recipe. I just love them so much and they are easy to work with! 

This recipe is a healthy twist on the American classic, hot wings. This dish will satisfy that hot sauce craving while still helping you maintain a healthy diet. The second best thing about this recipe is how EASY it is! It's just 5 ingredients, 6 if you want garnish. This is a crockpot recipe so it's a set it and forget it kinda thing :)  Doesn't get much better than that! So let's dive in shall we??

(Below are links to crockpot and potato bags should you need them)

Recipe Serves 4


2 Large Chicken Breasts

4 Chicken Thighs

1 148 ml Franks Red Hot Wing Sauce

1 TB Corn Starch

4 Sweet Potatoes

1 c Blue Cheese Crumbles

Parsley for garnish



Place chicken and sauce in crockpot. Set on low for 6 hours or high for 4 hours.

One hour before chicken is done. Remove chicken from pot and shred with two forks

Whisk cornstarch into sauce until mixed. This will help sauce thicken and adhere to chicken.

Place shredded chicken back into crockpot for remaining hour.

In 30 minutes before chicken is done-

Wash potatoes

Place 2 potatoes in potato bag for approx. 5-6 min. Repeat with other two.

Remove potatoes and cut down middle. 

Place hot wing mixture into pocket of potatoe, Add additional sauce if desired.

Sprinkle with blue cheese and parsley.


Buffalo Chicken-32.jpg



New Recipe! Fennel Mandarin Chicken Salad

After our trip to Italy I found myself fat and happy, enjoying one delicious meal after another. There was one in particular that stood out to me. It was in Torbole and it was one of the first meals we had. It was a simple salad. Now when you have meats, cheeses, pasta, and pizza to choose from, a salad may sound terribly dull but it's the simplicity and freshness that made this salad stand out. Just simple, quality ingredients. I think we often forget how good food can taste when it's fresh!  

THis is the salad from Torbole

THis is the salad from Torbole

The salad I had in Italy was just greens, fennel, mandarin, and chicken. I decided to use some corgettes (zuchinni) because I had some lying around. 

Fennel is easy to work with. Just cut stems down to 1". Cut fennel down the middle and slice thinly. See below-

I thinly sliced the corgettes.

Finally I cut the peels off of mandarins and sliced them up. You may just peel but if you want to avoid the stringy pulp it's best to cut them. It also adds additional flavor because some of the juice is exposed to salad.

The dressing on this salad is literally just quality olive oil and REAL Modena Balsamic Vinegar. Real Modena Balsamic is aged in barrels like wine or whisky. The longer it sits the darker and more caramelized it gets. With fake balsamic they just add sugar and boil it down. Real vinegar can cost you a bit more but I am here to tell you.. TOTALLY WORTH IT.  We picked this bottle up from a small shop in Torre del Benaco on Lake Garda. You can sample the olive oils and vinegars like wine. You may not think that sounds appealing but until you have tried it you don't really know what you are missing. It's DELICIOUS!

I decided to saute the corgettes and a bit of fennel in some olive oil and vinegar to add a bit more flavor. It tasted fine but in the future I may skip this step and leave everything raw and fresh.

For the chicken I have been using my George Foreman Grill as we don't have access to a legit grill. It definitely gets the job done and is easy to clean but sometimes I feel it can leave the meat a bit more dried out. Especially chicken. So I decided this time to tenderize the chicken before grilling. It certainly worked and will do it going forward. Just butterfly your chicken, cover with plastic wrap, and use a mallet to tenderize. 

After grilling up the chicken it's time to throw the salad together. Just layer it up!

Recipe Serves 4


2 large Chicken Breasts

1 Head of Fennel

6 Mandarins

6 Mini Corgettes or 1 regular Zucchini

8 cups (Spinach, Arugala, Mixed Greens, your choice)

1 TB + 1/4 c Olive Oil 

1 TB + 1/4c  Balsamic Vinegar

 Dash of Salt

Dash of  Pepper




Thinly slice fennel, set aside

Thinly slice corgettes/zucchini, set aside

Slice up mandarins, set aside

Butterfly chicken. Place plastic wrap over top and use mallet to tendorize. 

Sprinkly chicken with salt and pepper then grill up. Because it is butterflied it will take less time to grill so watch CLOSELY

(this may be skipped) While chicken is grilling, Heat pan on Medium/High, add 1 TB of Olive Oil and 1 TB Balsamic to pan. Add Corgettes and saute for 5-7 minutes. Until tender but not too soggy

Once chicken is done, allow to sit for 5 minutes. Then cut into slices

Begin assemblying salad 

Top off with a bit of quality olive oil and balsamic



Chicken and Sweet Potato Power Bowl

If you haven’t figured it out I have a real obsession with sweet potatoes. There are just so many different ways to enjoy them and in most recipes they can be done on the fly. They can be prepared sweet, savory, or spicy.

There are many nutritional benefits to eating sweet potatoes. They are high in Vitamin A, E and C, fiber, potassium and iron. Many say sweet potatoes are one of the most nutritional veggies out there!

When in doubt, throw a sweet potato in the recipe or use it as a side! :) Not Yams! Yams are not even the same species and don’t carry the same nutritional value as sweet potatoes. So don’t even try to say they are the same. A sweet potato is a sweet potato and a yam is a yam!

Ok- now that I have had time to cool down let’s get into the dish shall we? I decided to stick with power ingredients for this recipe. Adding quinoa- protein packed, pomegranate seeds- antioxidant packed, and pumpkin seeds-magnesium packed. This power bowl was going to give me superpowers or at least a super healthy meal...

Recipe Serves 4


3 Large Sweet Potatoes

1 cup uncooked quinoa

3 Large Grilled Chicken Breasts

3 cups Arugula

1 cup Pomegranate Seeds

½ cup Pumpkin Seeds

½ cup Crumbled Feta


Herb Dressing-

1 cup Olive Oil

¼ cup Dijon Mustard

¼ cup White Wine Vinegar

1/2 Lemon juiced

2 TB Honey

1 garlic clove

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano



Preheat oven to 400 degrees.

Peel and cube potatoes. Place on a baking sheet and drizzle in olive oil, salt and pepper.

Place in oven for 20-25 minutes. Mix halfway through.

Prepare quinoa according to directions, drain, and set aside.

While quinoa and potatoes are cooking, cube up grilled chicken.

Once potatoes are done remove and let cool 5 min.

Mix together Dressing ingredients in jar and shake.

Place quinoa, chicken, potatoes, arugula in bowl. Sprinkle the top with pumpkin, pomegranate seeds and feta.

Drizzle a few tablespoons of dressing over bowl.

Bon Appetit!