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The Best Bolognese Sauce

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Marcella Hazan. All the best Italian recipes come from this lady. So much emphasis on real, fresh ingredients! I love it! The very first sauce of hers that I made was her Tomato, Butter and Onion Sauce. I hesitated to try it for a long time because there were so few ingredients, I didn’t think it would be worth it. Wrong! Wrong! It’s the best thing ever. When I told my husband I was thinking of making Marcella’s Bolognese sauce, he looked me straight in the eye and said “That lady has another sauce recipe out there that we haven’t tried yet?! Of course you should make it!” So this is a take on another take of Marcella’s famous Bolognese sauce by David Leite. He added pork and veal. If you scroll down to the comments, you can see that Marcella herself approved. I swapped out the pork for more veal because the ground pork I have access to is totally tasteless, changed the order of adding ingredients to something similar to Marcella’s first version of this recipe, and added a healthy dash of allspice to compliment the nutmeg. Let’s get started!

You’ll need:

  • 8 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 stalk of celery, minced
  • ½ onion chopped
  • 2 carrots, peeled and diced
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • Salt and pepper
  • 2 cups dry white wine (I use Pinot Grigio)
  • 2 cups milk
  • 28oz can of whole San Marzano tomatoes

Prepare your celery, onion and carrots.

In a large pan, add oil, 4 tbsp butter, ground beef, ground veal, nutmeg, allspice, celery, onion, carrots, salt and pepper.

Cook on medium high heat until the onions are translucent and the beef is mostly browned, approximately 15 minutes, stirring frequently.

Add the white wine to the pan and turn the heat down to medium. Nevermind that I’m doing this on top of a filing cabinet to get better lighting 🙂

Cook until all of the wine has evaporated from the pan, approximately 45 minutes, stirring frequently.

Add San Marzano tomatoes, 4 tbsp butter and milk to the pan.

Turn the heat down to medium low.

Let it gently simmer for 3 hours, gently breaking up the tomatoes with a wooden spoon as it cooks.

This is what it looks like after the first hour…

This is what it looks like after the second hour…

The sauce should be very dry, meaning not have a lot of liquid, when it’s done. If you find that it is drying out too quickly, make sure your heat is on medium low and add a half a cup of milk as necessary to prevent the sauce from burning or sticking to the bottom of the pan. When it’s done, you should be left with a really concentrated meat sauce and the oil released from the meat.

This is what it looks like after the third hour, when it’s done:

Because everything has been simmering in milk, there is an unforgettable creaminess to the sauce even though there isn’t much liquid left at the end.

I toss the oil with some hot, fresh fettuccine noodles and then top with a bit of Bolognese…

And maybe an almond flour cheddar bay biscuit 🙂

It’s not necessary to eat it with pasta noodles. This is also really good inside low-carb soft tortillas. I tried to snap a picture of my husband eating it that way, but he was in no mood to be separated from his Bolognese for even a second!

You could also crack a few eggs into the pot for the last few minutes for a kicked up version of Eggs in Purgatory. Or top it with mashed root vegetables and mozzarella cheese for an Italian spin on shepherd’s/cottage pie. This sauce is much more versatile than just an accompaniment to fresh pasta!

The Best Bolognese Sauce
 
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Adaptation of Marcella Hazan’s famous Bolognese sauce featuring tender beef and veal, comforting diced veggies and earthy spices.
Author:
Serves: 8
Ingredients
  • 8 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground veal
  • 1 stalk of celery, minced
  • ½ onion chopped
  • 2 carrots, peeled and diced
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • Salt and pepper
  • 2 cups dry white wine (I use Pinot Grigio)
  • 2 cups milk
  • 28oz can of whole San Marzano tomatoes
Instructions
  1. Prepare your celery, onion and carrots.
  2. In a large pan, add oil, 4 tbsp butter, ground beef, ground veal, nutmeg, allspice, celery, onion, carrots, salt and pepper.
  3. Cook on medium high heat until the onions are translucent and the beef is mostly browned, approximately 15 minutes, stirring frequently.
  4. Add the white wine to the pan and turn the heat down to medium.
  5. Cook until all of the wine has evaporated from the pan, approximately 45 minutes, stirring frequently.
  6. Add San Marzano tomatoes, 4 tbsp butter and milk to the pan.
  7. Turn the heat down to medium low.
  8. Let it gently simmer for 3 hours, gently breaking up the tomatoes with a wooden spoon as it cooks.
  9. The sauce should be very dry, meaning not have a lot of liquid, when it’s done. If you find that it is drying out too quickly, make sure your heat is on medium low and add a half a cup of milk as necessary to prevent the sauce from burning or sticking to the bottom of the pan. When it’s done, you should be left with a really concentrated meat sauce and the oil released from the meat.
Notes
Nutrition information provided is for the bolognese sauce alone.
Nutrition Information
Calories: 439 Fat: 22.4 Saturated fat: 11.4 Trans fat: 0 Carbohydrates: 12.8 Sugar: 8.8 Sodium: 233 Fiber: 2.9 Protein: 34.5 Cholesterol: 145

Roasted Lemon Chicken

By 8 Comments

Brining a chicken is letting it soak in a seasoned solution so that the meat takes on the seasoning and also stays incredibly tender during the cooking process. Traditionally, people brine turkeys because the meat can be so dry if you don’t, but brining chicken is an easy way to get spectacularly juicy chicken.

The brining solution doesn’t have to be exact. It’s generally water, a lot of salt, a little less sugar and some kind of seasoning, such as honey or orange slices. For my version, we’re using scallion. Some people put vinegar in their brines as an added flavor. I would caution that if you do so, you should not brine your chicken for a long time because the acid may start to cook the chicken.

A lot of people think they do not have the time to brine chicken. I know, I was one of them! The first time I cooked Thanksgiving dinner, I had a massive bucket of turkey and brining solution sitting in my fridge for 24 hours. What a chore! But the more I read about the brining habits of top chefs, the more I realized that brining does not have to be an overnight affair. Chef Andrew Carmellini brines his chickens for as little as 30 minutes! So don’t be intimidated and let’s get brining!

You’ll need:

  • Water, approximately 6 cups
  • ¾ cup salt
  • ½ cup sugar
  • 1 stalk of scallion
  • 4 lb whole chicken
  • 2 small lemons
  • 1 tbsp olive oil
  • 1 tbsp dried basil
  • 1 tbsp paprika
  • 1 tsp black pepper

Fill a pot halfway with lukewarm water, about 4 cups. I think using lukewarm water helps the salt dissolve faster, but Serious Eats has debunked me here: Ask the Food Lab: Do I Need to Use Kosher Salt? So, feel free to use water at whatever temperature you want. Except hot. We definitely do not want hot water that is going to start cooking the chicken as it sits in the brine.

Get out the salt, sugar, and scallion.

Using the back of a knife, bash the scallion up and down the stalk to release its flavors.

Add the salt, sugar and scallion to the water and stir to dissolve.

Place the chicken in the brining solution. Remember to remove and throw away the bag of giblets from the inside of the chicken before placing it in the brine.

Cover the chicken with cool water, approximately 2 cups.

Brine the chicken for 30 minutes to overnight in the fridge.

Remove the chicken from the brine and pat the outside dry with a paper towel. Dry skin means it will crisp up nicely in the hot oven.

Preheat your oven to 350 degrees.

Using a fork, pierce the lemons all over.

Put the chicken on a rack on top of a foil-lined baking sheet. I only use the foil to make cleanup easier, but the rack is important here. Raised up on the rack, the chicken can cook from all sides at the same time. If you are not using a rack, you will need to flip the chicken over halfway through cooking if you want each side to brown.

Place the lemons inside the cavity of the chicken. I learned this from Marcella Hazan’s Essentials of Classic Italian Cooking and it is a fabulous way to get even more flavor into a roasted chicken.

Roasted Lemon Chicken

Use kitchen twine to loosely tie together the chicken legs. If you don’t have twine, you can skip this step, but the idea is to create a snug pouch for those pierced lemons to steam and season the chicken from the inside. If you don’t tie together the legs, a bit more of that lemon flavor will escape into the oven.

Sprinkle both sides of the chicken with olive oil, basil, paprika, and black pepper. You don’t need to salt the chicken because it has been sitting in the salty brine.

Roast for approximately 1 hour and 40 minutes (25 minutes per pound of chicken), until chicken is cooked through and skin is nicely browned.

Let the chicken rest for at least 30 minutes. This will give the juices a chance to redistribute inside the chicken and ensure that every piece is nice and moist. Just chuck the chicken onto a platter or big plate and use the time to prepare a side dish or whip up some drinks.

Carve and serve.

I like to serve it with a slice of the roasted lemon for garnish. This chicken is so crazy good you will not believe it. I made the mistake of eating a piece before taking these final shots, and I could not focus on taking these pictures AT ALL!


5.0 from 1 reviews
Roasted Lemon Chicken
 
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How to make brine for chicken and then roast the chicken with whole lemons and spices for a flavorful, easy dinner.
Author:
Serves: 4
Ingredients
  • Water, approximately 6 cups
  • ¾ cup sea salt
  • ½ cup sugar
  • 1 stalk of scallion
  • 4 lb whole chicken
  • 2 small lemons
  • 1 tbsp olive oil
  • 1 tbsp dried basil
  • 1 tbsp paprika
  • 1 tsp black pepper
Instructions
  1. Fill a pot halfway with lukewarm water, about 4 cups.
  2. Get out the salt, sugar, and scallion.
  3. Using the back of a knife, bash the scallion up and down the stalk to release its flavors.
  4. Add the salt, sugar and scallion to the water and stir to dissolve.
  5. Place the chicken in the brining solution. Remember to remove and throw away the bag of giblets from the inside cavity of the chicken before placing it in the brine.
  6. Cover the chicken with cool water, approximately 2 cups.
  7. Brine the chicken for 30 minutes to overnight in the fridge.
  8. Remove the chicken from the brine and pat the outside dry with a paper towel.
  9. Preheat your oven to 350 degrees.
  10. Using a fork, pierce the lemons all over.
  11. Put the chicken on a rack on top of a foil-lined baking sheet.
  12. Place the lemons inside the cavity of the chicken.
  13. Use kitchen twine to loosely tie together the chicken legs.
  14. Sprinkle both sides of the chicken with olive oil, basil, paprika, and black pepper.
  15. Roast for approximately 1 hour and 40 minutes (25 minutes per pound of chicken), until chicken is cooked through and skin is nicely browned.
  16. Let the chicken rest for at least 30 minutes.
  17. Carve and serve.
Notes
I am not including nutrition information for this recipe because I don't know how much of the brine solution gets absorbed by the chicken, and I suspect it varies based on how long the chicken sits in the brine.

Southern Green Beans

By 6 Comments

Around this time of the year, everyone is looking for that perfect fresh green bean side dish. I love a good green bean casserole, but my most requested green bean dish is this easy little number. These green beans just melt in your mouth with all their buttery deliciousness. They’re excellent paired with chicken, turkey, ham and even all on their own!

You’ll need:

  • 3 lbs fresh green beans
  • 2 sticks of butter
  • 1 tbsp dried parsley
  • 2 tbsp season salt
  • 3 strips of bacon
  • 8 cups of water

Trim the ends off your green beans.

Place them in a large pot and add the butter, parsley, season salt, and bacon.

Cover with 8 cups of water and simmer on medium high heat for approximately 1 hour and 20 minutes, until the water has cooked off and you are left with just melted butter.

Serve.

I love to wrap myself in a blanket and eat them straight out of a little bowl on the couch.


Southern Green Beans
 
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Buttery, southern-style green beans cooked with parsley and pork.
Author:
Serves: 4
Ingredients
  • 3 lbs fresh green beans
  • 2 sticks of butter
  • 1 tbsp dried parsley
  • 2 tbsp season salt
  • 3 strips of bacon
  • 8 cups of water
Instructions
  1. Trim the ends off your green beans.
  2. Place them in a large pot and add the butter, parsley, season salt, and bacon.
  3. Cover with 8 cups of water and simmer on medium high heat for approximately 1 hour and 20 minutes, until the water has cooked off and you are left with just melted butter.
Notes
The nutrition information includes 2 full sticks of butter, even though it is unlikely you will consume all of the butter sauce.
Nutrition Information
Calories: 586 Fat: 53 Saturated fat: 31.4 Carbohydrates: 24.4 Sugar: 4.8 Sodium: 4060 Fiber: 11.6 Protein: 9.7 Cholesterol: 121

Steak and Asparagus Dinner

By 11 Comments

This is an elegant winter meal that comes together surprisingly quickly. I feel like it needs to be made while wearing a cashmere scarf and lots of diamonds. If only I owned a cashmere scarf and lots of diamonds :-). There are a couple minutes of prep work, but this is all going to cook lightning fast because the oven and the stove are going to be lightning hot. Perfect for a cozy evening when you want to eat something special without being stuck in the kitchen all night. Light a fragrant candle and get together your ingredients:

  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated parmesan cheese
  • Salt and pepper
  • Nonstick spray
  • 2 tbsp butter
  • 2 ribeye steaks (about 2″ in thickness each)
  • 1 tbsp montreal chicken seasoning
  • 2 tbsp warm hollandaise sauce, divided (optional)(I like the little glass jars of Musette brand hollandaise if I’m not making my own)

Preheat oven to 400 degrees.

Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.

Line a baking sheet with foil.

Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and pepper and place it on one side of the baking dish.

Spray a grill pan with nonstick spray and toss in 2 tbsp butter.

Heat on high until the pan is almost smoking, approximately 1 minute.

Season both sides of the steaks with Montreal Chicken Seasoning. I know that a lot of people use Montreal Steak Seasoning on their steaks, but I find that sometimes the pepper in that one can be overwhelming.

Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.

Flip the steaks over and let the other side sear for 1 minute.

Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.

Roast for approximately 10 minutes, until asparagus is only slightly crunchy.

Remove from oven and let steaks rest for at least 10 minutes.

Serve.

I like to pair this with a little warm hollandaise sauce over the asparagus and a glass of pinot noir.

Steak and Asparagus Dinner

5.0 from 2 reviews
Steak and Asparagus Dinner
 
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Lightly seasoned, pan-seared steak roasted in the oven with dressed asparagus makes for a simple, elegant meal for two.
Author:
Serves: 2
Ingredients
  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated parmesan cheese
  • Salt and pepper
  • Nonstick spray
  • 2 tbsp butter
  • 2 ribeye steaks (about 2" in thickness each)
  • 1 tbsp montreal chicken seasoning
  • 2 tbsp warm hollandaise sauce, divided (optional)(I like the little glass jars of Musette brand if I'm not making my own)
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
  3. Line a baking sheet with foil.
  4. Toss the asparagus with the olive oil, garlic powder, parmesan cheese, salt and pepper and place it on one side of the baking dish.
  5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
  6. Season both sides of the steaks with Montreal Chicken Seasoning.
  7. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
  8. Flip the steaks over and let the other side sear for 1 minute.
  9. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
  10. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
  11. Remove from oven and let steaks rest for at least 10 minutes.
  12. Serve.
Notes
I like to pair this with a little warm hollandaise sauce over the asparagus and a glass of pinot noir.
Nutrition Information
Calories: 1362 Fat: 108.4 Saturated fat: 42.8 Trans fat: 0 Carbohydrates: 12.7 Sugar: 4.6 Sodium: 763 Fiber: 4.9 Protein: 92.8 Cholesterol: 319

Bacon and Onion Breakfast Lasagna

By 4 Comments

Even though I love eating bacon for breakfast, I rarely put it in breakfast recipes. I always just eat it on the side. I’ve been missing out on the massive flavor boost from letting other ingredients cook in the smoky, salty bacon fat. As soon as I saw a version of this on CheapEasyLowCarb’s YouTube channel, I realized what I’d been missing. This breakfast lasagna / breakfast casserole / breakfast bake is seriously good and super easy to make. There’s cheesy eggy bacony oniony goodness in between two layers of sliced turkey, topped with thin slices of tomato that slowly roast in the oven. Make this for breakfast! Eat it with a side salad and glass of pink champagne for brunch. Put a slice between two slices of flaxseed toast or crumbled into a low-carb wrap. It’s a very versatile dish!

You’ll need:

  • 16 oz thin-sliced turkey, divided
  • 5 strips of bacon, chopped
  • 1/2 onion, chopped
  • 5 eggs
  • 1 cup shredded colby jack cheese
  • 4 slices american cheese
  • 1 tomato, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper
  • Nonstick spray

Preheat oven to 325 degrees.

Chop the bacon and onion and set aside your eggs.

Add the bacon and onions to a nonstick skillet and sauté on medium-high heat until cooked through, approximately 10 minutes. Please make sure to use a nonstick skillet for this so that you are not scrubbing your skillet all night later to get it clean. Don’t be a hero. Use the nonstick skillet.

Crack the eggs into the skillet with the bacon and toss in the butter.

Stir until the eggs are fully scrambled, approximately 3 minutes.

Season with salt and pepper to taste.

Spray a baking dish with nonstick spray.

Layer 8 ounces of sliced turkey onto the bottom of the baking dish.

Next layer 4 slices of american cheese.

Top with the scrambled egg mixture.

Sprinkle with shredded colby cheese.

Top with the remaining 8 ounces of sliced turkey.

Thinly slice a tomato.

Place the tomato slices on top of the turkey and drizzle with olive oil.

Bake for 30 minutes.

Slice and serve.

It’s shown here on a plate, but you can actually pick this up and eat it like a sandwich.


5.0 from 1 reviews
Bacon and Onion Breakfast Lasagna
 
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Super easy breakfast idea for a low-carb sandwich you can eat on the run, full of cheesy eggs, bacon, sautéed onions and sliced turkey.
Author:
Serves: 6
Ingredients
  • 16 oz thin-sliced turkey, divided
  • 5 strips of bacon, chopped
  • ½ onion, chopped
  • 5 eggs
  • 1 cup shredded colby jack cheese
  • 4 slices american cheese
  • 1 tomato, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper
  • Nonstick spray
Instructions
  1. Preheat oven to 325 degrees.
  2. Chop the bacon and onion and set aside your eggs.
  3. Add the bacon and onions to a nonstick skillet and sauté on medium-high heat until cooked through, approximately 10 minutes.
  4. Crack the eggs into the skillet with the bacon and toss in the butter.
  5. Stir until the eggs are fully scrambled, approximately 3 minutes.
  6. Season with salt and pepper to taste.
  7. Spray a baking dish with nonstick spray.
  8. Layer 8 ounces of sliced turkey onto the bottom of the baking dish.
  9. Next layer 4 slices of american cheese.
  10. Top with the scrambled egg mixture.
  11. Sprinkle with shredded colby cheese.
  12. Top with the remaining 8 ounces of sliced turkey.
  13. Thinly slice a tomato.
  14. Place the tomato slices on top of the turkey and drizzle with olive oil.
  15. Bake for 30 minutes.
  16. Slice and serve.
Nutrition Information
Calories: 396 Fat: 27.5 Saturated fat: 12.5 Trans fat: 0 Carbohydrates: 8.7 Sugar: 3.3 Sodium: 1166 Protein: 28.2 Cholesterol: 208

Pumpkin Soup with Sage and Ham

By 2 Comments

It’s a super special Halloween edition! Halloween is my favorite holiday. I love all the scary movies, the creepy ghost stories, seeing teeny tiny kids dressed up in costumes. Love it! Instead of candy or a dessert, why not whip up a unique pumpkin soup for your Halloween soirée? This version is grown and sexy. What makes it grown and sexy? This guy…

COGNAC.

It adds so much more flavor than the traditional white wine.

Gather together:

  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 3 tbsp butter
  • 2 tbsp dried rubbed sage
  • 1 tbsp ground ginger
  • 1/4 cup of Cognac
  • 28oz can of pumpkin puree
  • 4 cups of chicken broth
  • 1 ham steak, cubed
  • Salt and pepper

Chop the onion and celery.

Add them to the butter, sage and ginger in a large pot.

Cook on medium heat until the onion is translucent, approximately 10 minutes.

Pour in the cognac…

the pumpkin puree…

and the chicken broth.

Make sure that you are using 100% pumpkin, like the picture below, and NOT pumpkin pie mix!

They are usually right next to each other in the grocery store baking aisle. Pumpkin pie mix is already mixed with lots of sugar and spices. That’s not what we want here.

Bring the mixture to a boil.

Turn the heat down to medium-high and simmer for 15 minutes, giving the flavors a chance to meld.

Cube the ham.

Add the ham to the rest of the soup and simmer for an additional 5 minutes, until ham is warmed through and the vegetables are fully cooked.

Season to taste with salt and freshly ground pepper and serve in a warm bowl.

Pumpkin Soup with Sage and Ham - The Eat More Food Project

Pumpkin Soup with Sage and Ham
 
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Creamy pumpkin soup with sage and ham, spiked with a little cognac.
Author:
Serves: 4
Ingredients
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 3 tbsp butter
  • 2 tbsp dried rubbed sage
  • 1 tbsp ground ginger
  • ¼ cup of Cognac
  • 28oz can of pumpkin puree
  • 4 cups of chicken broth
  • 1 ham steak, cubed
  • Salt and pepper
Instructions
  1. Chop the onion and celery.
  2. Add them to the butter, sage and ginger in a large pot and cook on medium heat until the onion is translucent, approximately 10 minutes.
  3. Pour in the cognac, the pumpkin puree, and the chicken broth.
  4. Bring the mixture to a boil.
  5. Turn the heat down to medium-high and simmer for 15 minutes, giving the flavors a chance to meld.
  6. Cube the ham.
  7. Add the ham to the rest of the soup and simmer for an additional 5 minutes, until ham is warmed through and the vegetables are fully cooked.
  8. Season to taste with salt and freshly ground pepper and serve in a warm bowl.
Nutrition Information
Calories: 349 Fat: 16 Saturated fat: 8 Carbohydrates: 26 Sugar: 9 Sodium: 1732 Fiber: 7 Protein: 20 Cholesterol: 61

Orange Balsamic Chicken Tenders

By 11 Comments

My college friend Cheryl posted something the other day on Facebook about a snack of cucumbers in orange-balsamic vinegar. You can buy it online, but I didn’t want to wait for shipping, so I started coming up with ways I could incorporate those flavors into a quick, light dinner or appetizer. The sauce is an adaptation from Martha Holmberg’s Modern Sauces. Using chicken tenderloins means the dish cooks in record time – just a quick boil to reduce the balsamic vinegar mix and cook the chicken and then a quick swirl of butter to complete the sauce. I made this at the end of a 10-hour workday and evening gym session and it came together so quickly, there wasn’t even a moment to change out of my workout clothes. At the same time, the flavors are nothing short of sophisticated. No honey, no sugar, just the juice of an orange to balance the earthy vinegar and herbs.

You’ll need:

  • 4 tbsp butter
  • 1/3 cup balsamic vinegar
  • Juice from 1 orange
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp crushed rosemary
  • 1 lb chicken tenderloin strips
  • Salt and pepper

The butter needs to be super cold when you go to add it into the dish later, so I start by putting my butter in the freezer. It will be nice and chilled by the time we are ready for it.

Combine the balsamic vinegar, orange juice, shallot, ground ginger and rosemary.

Pour the mixture over the chicken tenderloin strips in a nonstick skillet.

Cook on high for approximately 8 minutes, until the chicken is just cooked through, flipping frequently.

Remove the skillet from the heat. The balsamic mixture should have reduced considerably to about a tablespoon of liquid and the rest of your pan should have patches of thick balsamic syrup.

Get your butter out of the freezer and using a fork, swirl it throughout the pan, making sure to rub it across any areas where the balsamic mixture has turned into syrup.

The cool butter and sticky syrup will combine to create a velvety sauce.

Plate your chicken, which is now perfectly cooked and juicy from the residual heat, and pour the rich sauce over the top.

Season with salt and pepper to taste.

5.0 from 3 reviews
Orange Balsamic Chicken Tenders
 
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Fast and easy, juicy chicken tenderloin strips in a rich orange-balsamic sauce spiced with ginger and rosemary. Perfect appetizer or light dinner.
Author:
Serves: 2
Ingredients
  • 4 tbsp butter
  • ⅓ cup balsamic vinegar
  • Juice from 1 orange
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp crushed rosemary
  • 1 lb chicken tenderloin strips
  • Salt and pepper
Instructions
  1. The butter needs to be super cold when you go to add it into the dish later, so I start by putting my butter in the freezer. It will be nice and chilled by the time we are ready for it.
  2. Combine the balsamic vinegar, orange juice, shallot, ground ginger and rosemary.
  3. Pour the mixture over the chicken tenderloin strips in a nonstick skillet.
  4. Cook on high for approximately 8 minutes, until the chicken is just cooked through, flipping frequently.
  5. Remove the skillet from the heat. The balsamic mixture should have reduced considerably to about a tablespoon of liquid and the rest of your pan should have patches of thick balsamic syrup.
  6. Get your butter out of the freezer and using a fork, swirl it throughout the pan, making sure to rub it across any areas where the balsamic mixture has turned into syrup.
  7. Plate your chicken, which is now perfectly cooked and juicy from the residual heat, and pour the rich sauce over the top.
  8. Season with salt and pepper to taste.
Nutrition Information
Calories: 433 Fat: 24.5 Saturated fat: 14.7 Carbohydrates: 6.7 Sugar: 3.8 Protein: 46.6 Cholesterol: 158

Spinach Ricotta Pimento Pie

By 7 Comments

The whole of my mid-twenties was an emotional roller coaster. I met a really nice lady on a message board who was so calm and wise and full of advice. So much so that I still have everything she ever wrote to me! We lost touch, but I was looking through those notes the other day for some guidance and inspiration and I found this recipe. I’ve removed the whole wheat pie crust and added some onions, but otherwise the recipe is hers. A warm and comforting dish from a warm and comforting woman. According to my husband, this is the best thing I’ve ever made. 🙂

Get together:
• 1 lb bag of frozen spinach
• 4 tbsp butter
• 1 tsp ground nutmeg
• 1/2 onion, chopped
• 4 oz. jar of diced red pimentos, drained
• 15 oz container of ricotta cheese
• 2 eggs
• 1/4 cup cornstarch
• 2 cups shredded mozzarella, divided
• 1 cup shredded monterey jack cheese
• 1 tbsp honey dijon mustard
• Salt and pepper

Preheat your oven to 350 degrees and grease a pie plate.

In a large skillet, add frozen spinach, onion, butter, nutmeg, and salt and pepper.

Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.

In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.

Stir well to combine and pour into a pie plate.

Spinach Ricotta Pimento Pie

Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.

Spinach Ricotta Pimento Pie

Bake for another 20 minutes, until the top is golden brown.

Let rest for at least 20 minutes before slicing.

I like to serve it for brunch at room temperature with a tasteful sprinkle of fresh pepper and a few cherry tomatoes on the side (and a gallon of champagne… lay off me… champagne is the new black).


Spinach Ricotta Pimento Pie
 
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Ricotta pie filled with buttery sautéed spinach, onions, pimento and cheeses.
Author:
Serves: 6
Ingredients
  • 1 lb bag of frozen spinach
  • 4 tbsp butter
  • 1 tsp ground nutmeg
  • ½ onion, chopped
  • 4 oz. jar of diced red pimentos, drained
  • 15 oz container of ricotta cheese
  • 2 eggs
  • ¼ cup cornstarch
  • 2 cups shredded mozzarella, divided
  • 1 cup shredded monterey jack cheese
  • 1 tbsp honey dijon mustard
  • Salt and pepper
Instructions
  1. Preheat your oven to 350 degrees and grease a pie plate.
  2. In a large skillet, add frozen spinach, onion, butter, and salt and pepper.
  3. Cover and sauté on medium high heat for approximately 10 minutes, stirring frequently. The spinach should be warmed through and the onion should be opaque.
  4. In a large bowl, add spinach mixture, ricotta cheese, eggs, cornstarch, pimentos, 1 cup of shredded mozzarella cheese, monterey jack cheese, and mustard.
  5. Stir well to combine and pour into a pie plate.
  6. Bake for 20 minutes and then top with the remaining cup of mozzarella cheese.
  7. Bake for another 20 minutes, until the top is golden brown.
  8. Let rest for at least 20 minutes before slicing.
Nutrition Information
Calories: 449 Fat: 32 Saturated fat: 19 Trans fat: 0 Carbohydrates: 15 Sugar: 2 Sodium: 589 Fiber: 3 Protein: 29 Cholesterol: 148

Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce

By 8 Comments

I think it’s time we come together as a nation, as a people, as ONE… and stop telling the lie that spaghetti squash tastes like spaghetti. It has many a good quality, but tasting like pasta is not one of them. Let’s own that. 🙂

Spaghetti squash tastes very faintly like a mix of yellow summer squash and butternut squash. Other than that, the most memorable thing about spaghetti squash is that it feels like angel hair spaghetti in your mouth because of the strands. It doesn’t taste like it, it just feels like it. In any event, the star of this particular dish is THE SAUCE.

This sauce is probably the best thing I have ever come up with. If you are throwing carbohydrate caution to the wind, make this sauce and pour it over buttered egg noodles. Or dip crusty pieces of a baguette into it. Or drown a salted baked sweet potato with it.

First, I’m going to show you how to roast spaghetti squash, and then we’ll get to the amazing sauce.

Gather up:

  • 1 medium spaghetti squash
  • 1 lb ground mild italian sausage
  • 4 oz chive and onion cream cheese
  • 4 oz sour cream
  • 1/2 cup white wine
  • 1 clove of garlic, minced
  • 1/2 shallot, minced
  • 1/2 red hot chili pepper, minced
  • 1/2 tsp ground nutmeg
  • 1 tsp dried dill
  • 1 tsp beau monde seasoning
  • Olive oil
  • Salt and Pepper

Preheat your oven to 375 degrees.

Put your spaghetti squash on a cutting board…

and cut off the ends with a sharp knife.

Stand it up and slice it in half length-wise. Scrape out all the seeds with a spoon.

Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper.

Turn the squash flesh side down and pierce the skin with a knife a few times.

Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork. Remove from oven and let cool.

Cut up your clove of garlic, shallot and red hot chili pepper.

Add them to a skillet with the italian sausage…

and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn’t need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.

Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.

Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.

Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.

Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.


Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce
 
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Roasted spaghetti squash and crumbled italian sausage bites with creamy, decadent french onion flavored sauce.
Author:
Serves: 4
Ingredients
  • 1 medium spaghetti squash
  • 1 lb ground mild italian sausage
  • 4 oz chive and onion cream cheese
  • 4 oz sour cream
  • ½ cup white wine
  • 1 clove of garlic, minced
  • ½ shallot, minced
  • ½ red hot chili pepper, minced
  • ½ tsp ground nutmeg
  • 1 tsp dried dill
  • 1 tsp beau monde seasoning
  • Olive oil
  • Salt and Pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Put your spaghetti squash on a cutting board and cut off the ends with a sharp knife.
  3. Stand it up and slice it in half length-wise.
  4. Scrape out all the seeds with a spoon.
  5. Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper.
  6. Turn the squash flesh side down and pierce the skin with a knife a few times.
  7. Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork.
  8. Remove from oven and let cool.
  9. Cut up your shallot, red hot chili pepper, and clove of garlic.
  10. Add them to a skillet with the italian sausage and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn't need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.
  11. Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.
  12. Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.
  13. Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.
  14. Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.
Nutrition Information
Calories: 406 Fat: 23 Carbohydrates: 6 Sugar: 3 Sodium: 620 Protein: 18

Dijon Ham and Egg Cups

By 6 Comments

I usually get up super early in the morning. I don’t really like sleeping and when I have a couple of hours downtime in the morning, the rest of the day just seems less stressful. Even though I’m usually up, it’s still a struggle to actually make and eat breakfast. Sometimes I’m just not hungry or sometimes I don’t want to be standing at the stove or doing dishes, you know? Maybe I should stop trying to push myself to eat breakfast. Does anyone have any experience with Intermittent Fasting? (Click here for Nerd Fitness’s Beginner’s Guide to Intermittent Fasting if you’ve never heard of it before.) Until then, I’m always looking for quick things I can make over the weekend and grab out of the fridge when I do feel like breakfast.

I’ve seen versions of this recipe all over the place and many of them just seemed to be missing something. They looked like they needed more flava! I wanted to add some strong flavor without having to cook additional ingredients. Then it hit me! Mustard! Mustard and ham go hand-in-hand. It adds a nice kick without a lot of extra work.

You’ll need:

  • 1 8-oz. pkg of ultra-thin sliced ham
  • 1 tbsp dijon mustard, divided
  • 6 eggs
  • 1 tsp dried chives, divided
  • Nonstick spray
  • Salt and Pepper

Preheat your oven to 350 degrees.

Spray your muffin tin with nonstick spray.

Layer 2 slices of ultra-thin ham in each compartment.

I’m using this Hillshire Farm Smokey Bourbon Ham I found at Harris Teeter because I have a compulsion to buy anything marked “New!” (and because, come on, “smokey bourbon ham” sounds like a little bit of alright).

Squeeze a small amount of dijon mustard onto the ham in each section.

Gently crack an egg on top of the mustard, trying to keep the egg inside the ham slices.

Top the egg with a sprinkle of dried chives.

Bake for approximately 12 minutes (for runny yolks), 15 minutes (for slightly runny yolks, shown below), or 18 minutes (for firm yolks).

Top with salt and pepper and serve.


Dijon Ham and Egg Cups
 
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Gently baked eggs with a base of thinly sliced ham and tangy dijon mustard.
Author:
Serves: 2
Ingredients
  • 1 8-oz. pkg of ultra-thin sliced ham
  • 1 tbsp dijon mustard, divided
  • 6 eggs
  • 1 tsp dried chives, divided
  • Nonstick spray
  • Salt and Pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray your muffin tin with nonstick spray.
  3. Layer 2 slices of ultra-thin ham in each compartment.
  4. Squeeze a small amount of dijon mustard onto the ham in each section.
  5. Gently crack an egg on top of the mustard.
  6. Top the egg with a sprinkle of dried chives.
  7. Bake for approximately 12 minutes (for runny yolks), 15 minutes (for slightly runny yolks, shown below), or 18 minutes (for firm yolks).
  8. Top with salt and pepper and serve.
Nutrition Information
Calories: 363 Fat: 19 Carbohydrates: 6 Sugar: 4 Sodium: 1830 Protein: 40

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