Pesto Chicken with Kale Alfredo

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For the past two weeks I have been eliminating breads, pastas, and potatoes from my diet.

It was hard at first but slowly cravings have subsided.

What happens when an Alfredo craving hits? I substituted kale for pasta. I think it was a successful venture.

This low carb adventure seems to be working for the time being. It’s only for a few weeks. Maybe I’ll feel better and take it on longer next time.

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Pesto Chicken with Kale Alfredo

2 skinless boneless chicken thighs
4 tablespoons Pesto sauce , store bought or homemade (I made a pesto with garden basil, parsley, and Nasturtium leaves)
4 ounces mozzarella cheese
season salt
3 cups chopped kale
1 clove minced garlic
2 spring onions chopped
Alfredo sauce (I used a canned but homemade would be awesome)
1/2 cup mushrooms sauteed in butter
Bacon grease for frying

Preheat oven to 350 degrees.
Melt some bacon grease in a covered dutch oven. Lightly season your chicken with season salt. Fry one side of chicken until it browns well and then turn it over. Place 2 tablespoons pesto on each thigh and cover that with 2 ounces of mozzarella cheese. Cover the dutch oven and place in preheated oven. Bake for 25 to 30 minutes or until chicken is done.

In the meantime melt a small amount bacon grease in a frypan. Add garlic and onion and kale. Cook kale down and then add Alfredo sauce. Simmer on lowest setting until chicken is done.

Saute the mushrooms and then place some kale on a plate along with a chicken thigh and top each with the mushrooms.

2 servings

Banana Strawberry Ice

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This ice is so easy and creamy tasting, without the cream. You might need a little sweetner if you like it sweeter, but it is just right for me.

It’s a great way to use up some garden strawberries too. We are about strawberry jammed out around here.

Banana Strawberry Ice

1 frozen medium banana
1/2 cup fresh strawberries
3 heaping tablespoon light whipped topping,  frozen

Freeze your banana and whipped topping.  Place all ingredient in a food processor and process until mixed.

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Serve immediately.  2 servings at 80 calories each.

My Garden My Friend

I am having troubles with broken devices and slowed connection so here is a little diddy I wrote back several years ago. It may be all I post for a while. I will have to get things up and running again. 🙂

My Garden, My Friend

My Garden called out to me last week. It is mid February and the soil outside my window , she wanted to converse.

My Garden said not to look at the stark nakedness of her present condition but to remember the lush green foliage of spring. To remember the awesome large fruit in the neat straight rows of summer. She said to look at her rich dark substance.

Of course my Garden is good at half truths because she failed to mention the rocks she keeps vomiting up, or the weeds that pop up in the scorching June sun. Neither did she say anything about the way she abuses me with dirt under my nails or that ache in my back.

You know, I built my Garden a fence and she doesn’t  appreciate  it because her cucumber vines keep trying to get out and explore the yard. She certainly has no respect for the beautiful straight rows I dig in the morning. She has moved them by the afternoon.

As a matter of fact my Garden is a liar, because I remember those molded marble tomatoes last year and that darned rabbit she keeps inviting over for dinner.

My Garden and I are not speaking this week.

Of course by spring we will be friends again. I don’t hold grudges long.
by- Sue Edwards

Jalapeno Lime Hummus without Tahini

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I used to believe I wasn’t crazy about hummus.  I later found out I was crazy about hummus.  It was the tahini I wasn’t crazy about.

So here is the recipe I am crazy for.

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Jalapeno Lime Hummus without Tahini

1-  15 oz Can Chickpea drain and rinse
1 clove garlic
Squirt olive oil spray
1/2 lime juice and zest
1 teaspoon cumin
1/2 teaspoon salt
Small handful cilantro
1 to 2 tablespoons jarred jalapeno
Water to desired consistency

Put all but water in a food processor. Add water to desired consistency while you process until smooth. Serve with vegetables or chips for dipping.

Trash or Something to be Desired

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I am a sucker for any repurposing.  I am not vegan so I can’t use that as an excuse.

Anyway I kept seeing chickpea liquid being whipped into meringue instead of fodder for the waste bin.

I wanted to try it with cocoa and see if it tasted like a pudding. I added 3 teaspoon of cocoa and 1/4 cup powdered sugar with a little Cream of Tatar. Armed with my trusty hand mixer I was about to give up. After about 15 minutes this is what I had.

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I slung that stuff into some martini glasses. Ha!

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After about an hour in the refrigerator it had deflated a little bit.

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I have to admit it didn’t taste like pudding. More like a chocolate meringue with a touch of heartburn.  Yes, I got heartburn from the stuff. Pudding would never do that to me.

Trash or something to be desired?
I guess it depends on individual preferences.

Pad Thai Cucumber Salad

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I used cucumber,  carrots, radishes, green peppers. You can use whatever you have available.  Zucchini and onion would be nice.

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Pad Thai Cucumber Salad

Cut cucumber and assorted vegetable into “noodles” using a mandoline

Whatever won’t mandolin well, like green peppers, dice fine.

Just slather on dressing and serve.

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Ingredients
1 large cucumber, mandolin
1  large carrot, mandolin
1/4 green bell pepper, chopped fine
4 radishes, chopped fine

Dressing
Juice of 1/2 lime and the zest
3 tbsp Soy sauce
1 tbsp Sriracha sauce
1 tbsp honey
1 clove of garlic, pressed
2 tbsp fresh cilantro chopped fine

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A pic of my herb bed cilantro. I LOVE that stuff.

Oh my, I was nominated

I was nominated for this wonderful award by Suz at Garden to Kitchen.

It is called Sisterhood of the World Bloggers Award. Thanks Suz.

It has taken me a while, but here are the rules-
thank the blogger who nominated you and link back to their site

put the award logo on your blog

answer the ten questions they have set for you

make up ten new questions for your nominees to answer

nominate seven people

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Now I’m supposed to answer some questions so here goes-
1. Who was your childhood hero?
I didn’t have one. I felt mostly let down by the world.
2. Who is your adult hero?
Jesus Christ
3. What did you want to do when you grew up?
Go into commercial art
4. Did you end up doing this, or how different has your life turned out?
No , I ended up eventually starting my own business
5. What would you do with your life if you could?
Travel
6. How long have you had your blog?
About 8 years
7. What do you most like to do when you are not blogging?
Boating, motorcycle trips, camping, gardening and cooking
8. Where would you most like to blog from if you could choose anywhere in the world?
Italy
9. What has your blogging taught you?
That no one is an island
10. Has your blog achieved what you wanted it to?
Yes. I only blog for the fun of it.

Now for my questions.
1- Did you have a childhood pet and what was it
2- Do you think you will ever intentionally stop blogging
3- What is your favorite food
4- Does your significant other blog, if you have one
5- Do you cut out and use store coupons
6- If you could live in any other time period what year would it be
7- Which one kitchen device could you not do without
8- What one thing makes you happiest
9- How many blogging awards do you have

10- Is there a word that irks you

And I nominate. …..
Super Mom Meals
Homegrown and Homemade
The Hungry Homemaker Blog
I Need A Feed
What’s For Dinner Doc
Cooking For The Fam
Ocean View Kitchen

Summer Squash Ratatouille

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I’m trying again. Trying to grow eggplant.

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I have yet to be successful so I have to improvise if I have one of my favorite dishes, ratatouille. This is a throw together with no real measuring. Just layer with plenty of garlic and basil.

I always freeze enough summer squash for months of this dish, so that is what I use.

I freeze the blanched slices of summer squash about 3/4 to 1 inch thick. I’m also using frozen basil here.

I start off by spraying a low rimmed casserole dish with olive oil and then layer onions, green peppers, basil, sea salt and garlic. I top that with my frozen pieces of summer squash and mozzarella cheese.

Another spray of olive oil.

Layer more onion, basil, garlic, salt and green peppers.
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Top that with a layer of tomato.
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Then a bread crumb parmesan topping on top of that. I added a bit of fresh parsley to the bread crumbs too.
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Press the topping down over the layers and spray with oil again. Cover with aluminum foil tightly. Bake in a 350 degree oven about one hour 15 minutes. Uncover and place back in the oven long enough for the bread crumbs to brown.

Pretty easy just layers of onion, green peppers, garlic, basil, summer squash, tomato, salt and olive oil spray with a parmesan bread crumb topping.

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I like to serve it on top of spaghetti with garlic toast.

Anyway keep your fingers crossed that I will be successful growing eggplant this year.

In the meantime here are some pics of a few things growing well so far.
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Radish

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Strawberries

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Chives and baby kale

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Lettuce, cabbage, and onion.

A lot of things aren’t peeping out of the ground yet.

Oh please little eggplants…grow!

I am sharing this with Tell em Tuesday #11
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Sausage Lentil and Kale Soup

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Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.

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This was adapted from one of Rachel Ray’s recipes.

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Sausage Lentil and Kale Soup

1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
Dash nutmeg
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste

Simply brown and drain grease from your breakfast sausage.  Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.

Scalded Greens

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It is that time of year again. Harvesting greens and onion.

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I have heard this called roadkill greens or wilted greens.

I always called it scalded greens.

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Scalded Greens

Big bowl mixed leaf lettuce and baby kale mixed
Lots of green spring onion, tops included, chopped
For dressing
3 tablespoons bacon grease
4 tablespoons vinegar
5 tablespoons sugar
1/2 teaspoon salt
1/4 cup water

Simply heat all dressing ingredients. Pour dressing,  while warm, over the large bowl of greens and onion. Mix well. The greens will wilt. Serve immediately.

Sharing with Let’s get Real Friday #89
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