Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Healthy Roasted Veggie and Egg Breakfast, by Diane

 

While at the beach visiting a friend, I made breakfast using a few leftovers from the fridge. This turned out to be a serious hit, and I've been having it for lunches all week- Yum!

Ingredients (makes 3 servings):

2 zucchini, sliced into 1/4 rounds

1 yellow and 1 red bell pepper, sliced

1 small container portobello mushrooms, sliced (I used baby bellas and removed the stem)

10 or so brussels sprouts, halved and stem removed

6 eggs, cooked over medium

1 cup fresh tomato sauce, or eggplant pepper spread from TJ's

12 fresh baby mozzarella balls

Directions:

1. Roast the veggies with salt and EVOO until browned. Set aside in a bowl with the mozzarella balls, letting them melt into the veggies.

2. Cook eggs until yolks are just set, sprinkling with salt and pepper.

3. Combine eggs, veggies and cheese with sauce and enjoy.

Sweet Chili Shrimp, by Cheryl

This is a simple and delicious recipe that I made the other night when I had no idea what to make. Searching through my freezer I found not one, but two bags of frozen shrimp! I also had a bottle of sweet chili sauce, so a recipe was made! The only rice I had was sushi rice so I cooked that and it was a hit with 3/4 people (we never get the 4th one lol). Overall, this was a quick and great weeknight meal for the family. Yum!

Ingredients:

1 pound shrimp (I used frozen, but might be better cooked in the sauce)

Scallions, chopped

Red pepper, sliced

Minced garlic

Some ginger

1/2 cup sweet chili sauce, maybe more

Olive oil

Directions:

1) Saute red pepper for a couple of minutes in oil. Set aside. 

2) Add some red chili sauce to the pan and arrange the shrimp. Cook about 3 minutes each side? 

3) Add the garlic, ginger, scallions, and a little more sauce. Mix together. 

4) Serve with cooked rice. 

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

Sweet Potato Hash, by Cheryl

Easy, basic, and healthy! This breakfast (or lunch or dinner!) hash complimented my sunny side up eggs and bacon! Whole 30 approved. Yum!

Ingredients:

1 sweet potato, scrubbed and chopped

1/2 onion, chopped

1/2 yellow, red, or orange bell pepper

ghee

Directions:

1) Add ghee into a medium skillet. When melted add onions and peppers and cook until translucent. Some brown bits are good too! Set aside. 

2) Add more ghee and add the sweet potatoes. Stir to coat. Cover and cook about ten minutes, stirring occasionally. Add the onions and peppers back in and stir. Enjoy with eggs and bacon or sausage! 

Mexican Breakfast Casserole, by Cheryl

I was craving a Mexican breakfast burrito. So since I'm doing Whole 30 I decided to try to replicate the taste in a casserole! This was soooo good! I will say that I felt it was a just a tad dry, especially when you get to the potato part, but I added hot sauce, tomatoes, and avocados and it elevated the dish exponentially! This is a solid whole 30 meal that I can rely on. Delicious, filling, and healthy! Yum!

Ingredients:

1 bag frozen shredded potatoes (or grate your own. Sweet potatoes ok)

1 lb ground beef

Compliant taco seasoning (or make your own!)

9-10 eggs, beaten

1 bell pepper, chopped

1 onion, chopped

A couple handfuls of spinach, chopped

3 green onions, chopped

Avocado oil 

Optional toppings: tomatoes, avocados, hot sauce, etc. 

Directions:

1) Cook shredded potatoes until cooked through. Set aside. 

2) Cook ground beef until cooked through. Add the spices and about 1/4 cup of water. Mix until the beef is covered. Set aside. 

3) Add a couple of tbsp of oil and cook the pepper and onion until softened. Add the spinach and cook until wilted. 

4) Oil a 9x9 pan or cast iron skillet. Layer the potatoes on the bottom, followed by the ground beef, and then the peppers, onions, and spinach. 

5) Pour the eggs over the top and coat evenly. Top with green onions. 

6) Bake for 45 minutes. When done top with avocados, tomatoes, hot sauce, etc. 

Whole30 Chicken Cacciatore, by Cheryl

This was a solid recipe from Paleo Running Momma. I love chicken cacciatore and use my mom's recipe, but it's not exactly Whole30 compliant. This was a great option and it was so good! We had it over roasted spaghetti squash and it was very filling! Yum! 

Ingredients:

6 chicken thighs, bone in, skin on (I used boneless, skinless since that's what I had on hand)

Avocado oil

salt and pepper

1 onion, diced

4 cloves garlic, minced

2 large carrots, diced

8 oz mushrooms, sliced

1 red bell pepper, diced

1/3 cup chicken broth

28oz can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

Kalamata olives, optional

Directions:

1) Season chicken generously with salt and pepper.

2) Heat the oil to medium-high heat in a large heavy skillet, cast iron preferred. Add the chicken and sear for a couple minutes each side. Remove and set aside. 

3) Lower heat to medium and cook onion for 1-2 minutes. Add in garlic and saute until fragrant. 

4) Add the peppers, carrots, and mushrooms and saute for 5 minutes. 

5) Pour in the crushed tomatoes, broth, and seasonings. Stir.

6) Add the chicken back into the skillet. Cover the tops of the chicken with the sauce.

7) Simmer uncovered for 5 minutes, then reduce heat to medium-low and simmer for 25-30 minutes until chicken is cooked through. Add in the olives if desired. Serve with spaghetti squash, zucchini noodles, cauliflower rice, or just have it plain! 

Smoky Fiesta Chili, by Diane

 

I created this recipe offhand when I went off a 9 week anti-inflammatory protocol and missed tomatoes, corn, and beans! This is really really good, pretty healthy, and very easy to make. It’s great for the colder weather, and because it’s so multi-colored it looks like a fiesta!

Ingredients:

1 tbsp coconut oil

1 lb ground turkey

20 sweet peppers, sliced

1 small yellow onion, diced

2 cloves garlic, minced

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 14.5 oz can sweet corn

1 14.5 oz can diced tomatoes with mild green chiles

2 14.5 oz cans tomato sauce

2 stalks green onions, sliced

1 square bakers chocolate

1 tbsp cumin

2 tbsp chili powder

1/2 tbsp each onion and garlic powder

1/4 tsp cinnamon

1 tsp paprika

1/4 tsp black pepper

1 tbsp Tony Chacere’s (adjust to taste)

Directions:

1. Heat a large soup pot to medium high, melt the coconut oil and add in turkey. Break up with the back of a spoon, cook until browned and drain (save the juices).

2. Add the juices back to the pot and cook the peppers, yellow onion, and garlic until soft. 

3. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Adjust seasonings as needed. 

Summer Steak Kabobs, by Cheryl

I forgot to take a picture! This is from Taste of Home

I see a lot of kabobs in my future...

Ever since Jon showed me how to use the grill last fall I've been open to a whole new way of cooking. Kabobs have been a favorite for me this year and this marinade really hits the spot! We ate them as is with a tomato salad side, but on rice or in a tortilla like my daughter did is great too! You can change up the meat or veggies to your liking. Yum!

Ingredients (from here):

1/2 cup canola oil (I think I used olive)
1/4 cup soy sauce
3 tablespoons honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1.5 lbs top beed sirloin steak, cut into 1 inch cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 yellow squash, cut into 1/2 inch slices
Hot cooked rice

Directions:

1) In a large bowl combine the first 6 ingredients. Add beef, turn to coat. Cover and refrigerate 8 hours or overnight.

2) On metal or soaked wooden skewers, thread beef and veggies. Discard marinade. Grill kabobs, covered, until beef reaches desired tenderness, about 10 minutes. Turn occasionally.

Cilantro Lime Shrimp Bowls, by Cheryl

I was looking for a quick Whole30 bowl to make for dinner and I happened to have almost all of these ingredients on hand! They were easy to make, but I felt like they were just okay. Jon actually really liked them, but I was meh. Maybe if I had the cauliflower rice that I thought I had! The flavor of the shrimp was pretty good, not great. I added peppers and onions since I like that in a bowl. I don't think they were bad at all, but I probably won't be rushing to make them again. I think it needed a different sauce that wasn't so mayonnaise like. Then it would be Yum!

Ingredients:

1 lb large shrimp, deveined and peeled
2 tbsp avocado oil, divided
1/2 cup cilantro, finely chopped
1 lime juice and zest
sea salt and pepper

Sauce:

Compliant mayo
1 tbsp hot sauce

For the rest of the bowls:

4 cups cauliflower rice (I thought I had this and didn't)
1 tbsp avocado oil
sea salt and pepper
shredded cabbage
2 avocados
Optional: lime wedges, jalapeno

Directions:

1) Chop cilantro and juice and zest lime. Set aside. Make the sauce.

2) Heat a skillet with 1 tbsp avocado oil and the cauliflower rice. Cook for about 5 minutes until tender. Season with salt and pepper.

3) Heat a large skillet over medium heat with 1 tbsp oil. Add shrimp to pan and cook undisturbed for two minutes. Flip and cook for another 2-3 minutes. Turn off heat and add 1 tbsp avocado oil, cilantro, and lime juice and zest. Toss to coat shrimp.

4) Put your bowls together, starting with a bed of cauliflower rice, cabbage, shrimp, cilantro, avocado, etc.

Teriyaki Beef Stir Fry, by Cheryl

I haven't made homemade teriyaki sauce before. This came out really well! Delicious, actually! I have some steak and veggies in the fridge and didn't know what to do with them. After realizing I didn't have any hoisin or teriyaki sauce I figured I could just make my own sauce since I had all of the ingredients. And viola! Serve with rice or cauliflower rice. Yum!

Ingredients (Recipe from here):

1 lb thinly sliced steak like sirloin or flank
3 cups mixed vegetables (I used broccoli, peppers, and onions)
salt and pepper
1 tbsp vegetable oil
optional garnishes: sliced scallions or sesame seeds

For the sauce:

1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp honey
1 tsp toasted sesame oil
1 tbsp + 1 tsp cornstarch

Directions:

1) For the sauce, place all ingredients except soy sauce into a pot over medium heat. Stir until sugar is dissolved, about 3 minutes. Turn heat to high and bring to a boil.

2) Mix the cornstarch with 2 tbsp of water. Add the cornstarch mixture to the pot and boil until sauce is thickened, 1-2 minutes. Set sauce aside.

3) For the stir fry: Heat 1 tsp vegetable oil in a large pan over medium high heat. Season the veggies with salt and pepper. Cook for about 3-5 minutes.

4) Add two tbsp water and cook until water is evaporated. When the vegetables are crisp tender remove from pan and set aside.

5) Wipe out the pan. Heat two tsp oil over high heat. Place the steak in the pan (may have to do two batches) and season with salt and pepper. Cook 2-3 minutes each side until cooked through.

6) Add all of the meat and veggies back to the pan. Cover with the sauce and cook for about 2-3 minutes until warmed through.

7) Garnish with green onions or sesame seeds if desired.

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.

Chimichurri Beef Kabobs, by Cheryl

So we're doing it.. Jon and I have embarked on the journey of Whole 30. It just kinda came about and I dove into research and recipes! I have the first two weeks planned out and things seem to be going well so far (I'm on day 5). I feel like a lot of the meals that I make are pretty Whole 30 compliant anyway, but the snacking is killing me! I'm so used to just grabbing whatever I want! Anyway, this is the first dinner we had on Whole 30 and it was soooo good! We loved it. Actually it would have been good with some rice, lol. But seriously, it was super tasty and fairly easy to make although making the kabobs took a little bit. I'd make it again! I got this recipe from the Whole 30 book. Yum!

Ingredients:

1 lb lean steak (I used flank) cut into 1 inch dice

1.5 cups Chimichurri sauce

1 red, yellow, or orange bell pepper, cut into 1.5 in squares

1 onion, cut into 6 wedges

1 zucchini, cut into 1.5 in thick rounds

Chimichurri sauce:

1/4 cup red wine vinegar

1/4 cup lime juice

2 cloves garlic, minced

1/2 shallot, minced

1/5 cups EVOO

1/4 cup cilantro

1/4 parsley leaves

1/2 tsp salt

1/2 tsp pepper

Directions:

1) If using wooden skewers, soak them in water for 30 minutes to 1 hour to prevent them from burning. 

2) Place steak in a resealable bag. Cover the steak with enough chimichurri sauce to coat thoroughly. Seal the bag  and marinate the steak in the fridge for 1-8 hours, more is better. 

3) Remove the steak 30 min before cooking. Preheat the grill to high heat (500).

4) Remove the steak from the marinade, discard the marinade. Prepare the kabobs by threading the steak, bell pepper, onion, and zucchini onto the skewers, alternating meat and veggies. 

5) Grill the kabobs directly over high heat for 2 minutes on each side. Reduce heat to medium and grill to desired doneness (12 min). Serve with the remaining chimichurri. 

Chimichurri directions:

1) Combine the vinegar, lime juice, garlic and shallot in a food processor and mix on low speed. Drizzle in the olive oil while mixing, the dressing will being to emulsify. Add the cilantro, parsley, salt, and pepper and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small. 

It'll last 2-3 days in fridge. 

Steak Bites with Peppers and Sweet Potato, by Cheryl

These steak bites were so delicious, filling, and easy to make! I had them on their own, but you could easily put them on top of some rice or in a tortilla like my daughter did. I didn't think they'd be as flavorful as they actually were.. I was really surprised! I've made them twice (the second time I doubled the recipe so I could have some for lunch). The original recipe is Whole 30, but I substituted soy sauce for the coconut aminos. I also didn't microwave the sweet potatoes, but cooked them in a pot on the stove. This is a big YUM!

Ingredients (from here)

1 large sweet potato, diced into 1 inch pieces
1 tsp sea salt
1 lb flat iron steak, diced into 1 inch pieces
3 tbsp olive oil, divided
2 garlic cloves, minced
2 bell peppers, diced into 1 inch pieces
4 green onion, thinly sliced
2 tbsp coconut aminos (I used soy sauce)
2 tbsp black pepper
2 tbsp fresh chopped cilantro

Directions:

1) Put sweet potatoes in a pot with a dash of olive oil and salt over medium heat. Cover, but stir often, and cook until you can pierce the potatoes with a fork, about 10 minutes.

2) While the potatoes cook, heat a skillet over high heat. Add 2 tbsp of olive oil and once hot, add the steak in a single layer. Cook, turning every couple of minutes until the center is medium, about ten minutes. Remove the steak and set aside onto a plate.

3) Add the sweet potatoes into the skillet, toss to coat with olive oil, and cook until browned. Make a well in the center of the pan and add the garlic. Saute until fragrant, about 1 minute.

4) Add the bell pepper and scallions and toss with the potatoes. Saute until tender, about 3-4 minutes.

5) Add the steak and juices back into the skillet along with the soy sauce. Toss everything together and cook additional 1-2 minutes until the juices have evaporated.

6) Add the pepper and cilantro, toss, and remove from heat. Top with more fresh cilantro if desired. Serve immediately.

Cacao Beef Chili, by Diane

This recipe comes from @daniellewalker on IG. I was intrigued by the combo of spices and the addition of the unsweetened chocolate, and it's been freezing again here, so this was an easy choice to make for dinners last week! I really liked the way this came out, it was similar to mole sauce and not as heavy as traditional chili can be. I got to use some of the raw cacao paste I got in Belize recently for this as well!

Ingredients:

1 tbsp. oil
1 small yellow onion, chopped
1 green and 1 red bell pepper, diced
3 lbs ground beef
1 28 oz can chopped tomatoes with juice
1 cup beef broth
2 tbsp. tomato paste
2 cloves garlic, minced
1 bay leaf
2.5 tbsp. chili powder
2 tsp ground cumin
1/2 tsp each: sweet paprika, curry powder, cinnamon
1/4 tsp each: cayenne and red pepper flakes
Salt and pepper to taste
1 oz. unsweetened chocolate

Directions:

1. In a large soup pot, heat the oil over medium high heat and saute onion and peppers for 3 min.

2. Add the beef and cook until it's browned, the drain and return the mixture to the pot.

3. Add remaining ingredients except the chocolate, bring to a boil, and reduce to a simmer.

4. Add in the chocolate, continue to simmer for 45 minutes.

Crockpot Stuffed Peppers, by Cheryl

I'm not even sure how I came across this recipe or why. I already have a recipe for stuffed peppers, but this one looked like it would take way less time given that I didn't have to cook anything beforehand except the rice. We also recently stayed on a farm in Windham, NY for a skiing weekend and they had a "meat shed" where we bought some delicious ground beef that would work perfectly for this dish. And it did! There was something very savory about this recipe and even though there is a cup of cheese in the mix it didn't seem cheesy at all... in fact, no one even knew there was cheese mixed in there. I'm definitely making this again! Yum!


Ingredients:

1 lb ground beef
1 15oz can black beans
1 15 oz can diced fire roasted tomatoes, drained
2 cups shredded monterey jack cheese, divided
1 cup cooked white rice (I used brown)
1 cup frozen corn, defrosted (I used canned)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp oregano
salt
black pepper
4 bell peppers, tops and seeds removed
1 tbsp chopped cilantro, for garnish
Optional toppings: sour cream, avocado, etc.

Directions:

1) In a large bowl combine beef with beans, tomatoes, 1 cup of cheese, corn, rice, and spices. Stir until all ingredients are incorporated. Season with salt and pepper.

2) Stuff peppers with beef mixture and place them in the crockpot, open side up. Cover and cook on high for 3 hours.

3) When peppers are tender, top peppers with the remaining cheese and cover. Cook on low for 5 minutes, or until cheese melts.

4) Garnish with cilantro and other toppings and serve.

Spicy Fermented Tomatillo Salsa, by Diane

A coworker recently made us jars of this salsa for holiday presents, tied with a little bow. I hadn't tasted fermented salsa before, and I had my doubts, but let me tell you that one bite of this stuff led to me eating almost the whole jar in one sitting- until I remembered it was fermented and full of good bacteria, which made me stop and save some until the next day to be safe (nothing happened!). This is so easy to make and customize. The flavor is delicious, even though I typically don't love tomatillos. What makes it fermented is the salt, so it doesn't have a typical sour fermented taste like other items (kombucha, kimchi, etc). The recipe calls for red fresno peppers, which are smokier than the green version, but after 5 grocery stores with no red fresnos I got so desperate to have more salsa and knew I already had to wait a while for it to ferment that I just made it without (but it looks prettier with the pop of red, and festive for the holidays!). This batch makes about 9 1/2 pint jars, but trust me you'll want it all for yourself :)

Note: this tastes AMAZING with salted corn tortilla chips, but also would go really well as a topping or condiment in Mexican dishes! It would go perfect on my chicken al pastor egg bake, which is what I plan to try next!

Ingredients:

2 28 oz. cans tomatillos (keep the liquid)

6-7 jalapeno peppers, halved with seeds removed (you can reserve one pepper's worth for extra heat)

2 fresno (red) peppers, halved with seeds removed

1 large onion, rough chopped

4-6 cloves garlic

1+ bunch cilantro- discard stems, rough chop

juice of 2.5 limes

2 tablespoons salt Directions: 1. Place the peppers, onions, garlic, salt, cilantro, lime juice, and tomatillo liquid in a blender and blend at high speed until desired consistency (I made them small). 2. Add the tomatillos, blend until desired consistency (small chunks). Taste and adjust for salt and heat. 3. Pour into mason jars up to the neck, then top with a pre-measured circle of wax paper. Flatten the paper onto the salsa ensuring no air bubbles, then place the lid on tightly. 4. Store on a counter away from light for 2-14 days. Refrigerate after fermenting.

Blistered Peppers with Tahini Sauce, by Diane

I had these as an appetizer at a restaurant this weekend and was obsessed with them. The actual appetizer used shishito peppers, but I switched to mini sweet peppers in a pinch. Any pepper will do! The shishito peppers were fun though, because they had a mild heat, and every 1 in 10 are a pop of high heat. I baked mine because it was easy and I was roasting a bunch of things that day, but the actual recipe calls for a screaming hot pan (see below). They make a great, healthy snack! The tahini sauce was WAY better in the restaurant, as it was nutty and sweet with a hint of soy and garlic, but this recipe used too much vinegar. I'll keep trying to modify it, but for now, here's the recipe below:


Ingredients:


2 tbsp. tahini
2 tbsp. hot water
2 cloves garlic
1 tbsp. agave
3 tbsp. red wine vinegar
2 tbsp. sesame oil
Kosher salt
12 oz shishito peppers
2 tbsp. vegetable oil

Directions:

1. Blend the top 6 ingredients until smooth, salt to taste.

2. Bring a heavy pan or skillet to smoking hot, add the oil and peppers, stirring often for about 2 min until blistered on each side and slightly softened.

3. Top with flaky salt and dip in sauce.

Pan Seared Chicken w/ Tomato-Olive Sauce, by Cheryl

Sooooo I signed up for Blue Arpon. I've been in such a cooking rut lately and needed some inspiration. I like cooking, but just couldn't put forth any more brain power trying to figure out new things for us all to eat. We're only on the second week, but so far it's going well! The recipes have been great and everything is spelled out for me to do. So far this has been my favorite recipe though I feel like there could be more ricotta cheese at the bottom. The dish is creamy, filling, and healthy. Yum!

Ingredients (serves 4):

4 boneless chicken breasts
1.25 cups fregola sarda pasta (israeli or pearl couscous would work too)
1 15-oz can crushed tomatoes
1oz pitted nicoise olives, roughly chopped
1/2 cup part-skim ricotta cheese
0.7 oz grana padano cheese, grated
1/2 lb sweet peppers, stems and cores removed, medium diced
1 yellow onion, medium diced
2 garlic cloves, roughly chopped
1 tbsp capers
1 tsp dried oregano

Directions:

1) Boil the pasta and cook for 14-16 minutes, or until tender.

2) While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides.

3) Heat 2 tbsp olive oil on medium high until hot. Add the chicken and cook, occasionally pressing down with a spatula, 6-8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Keep warm.

4) Add the diced onion and peppers (add oil if needed). Season with salt and pepper. Cook on medium-high stirring frequently, 4-5 minutes, or until slightly tender.

5) Add the chopped garlic and cook, stirring frequently, 30seconds to 1 minute.

6) Add the tomatoes, chopped olives, and capers; season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, or until sauce is slightly thickened.

7) Transfer to the pot of cooked pasta. Drizzle with olive oil and stir to combine, season with salt and pepper to taste.

8) While the sauce cooks, in a bowl, combine the ricotta cheese, oregano, and a drizzle of olive oil. Season with salt and pepper.

9) Slice the cooked chicken crosswise.

10) Divide the seasoned ricotta among four dishes; spread into an even layer. Top with the finished pasta and sliced chicken. Garnish with the grated cheese.

Chicken Al Pastor Egg Bake, by Diane

This week I decided to combine two recipes that I had saved on Instagram from the Whole30 feed- chicken al pastor and carnitas breakfast bake. I liked the chicken al pastor recipe but couldn't figure out what to eat it with, and I liked the carnitas breakfast bake but had just finished off pork from this week and wanted a change. I thought the two dishes would perfectly complement each other, and I was a fan of using the crockpot this week since my gas bills have been insanely high from using the oven so much in the past few weeks of summer when I've been baking everything from scratch for lunches and dinners. This turned out really good!!

A note on the marinade for the chicken- I tasted it and thought it was disgusting and got pretty upset that the flavor of this whole dish was going to be off on the first step. However, I decided to let it go and see if cooking it changed the flavor and I was right, it did! The result after 3 1/2 hours was chicken that practically fell apart when I went to shred it and was so flavorful and delicious! This would have been awesome in tacos. Another note, this dish took way longer to cook than the posted 30 minutes, closer to an hour for me until the eggs on the top were fully cooked (there goes my attempt to lower the gas bill).



Ingredients:

For the chicken al pastor:

2 lbs chicken breast
1/2 c each pineapple and orange juice
2 chipotle peppers (I couldn't find these in my store so I subbed in extra chili powder, Tony Chachere's, and some cholula)
4 cloves garlic
2 tsp each cumin and paprika
1/2 yellow onion
1 lime, juiced
2 tsp vinegar
1 tsp chili powder
Salt and pepper (I left these out be I had already used Tony's)

For the egg bake:

12 eggs
3 tbsp milk of choice
12 mini sweet peppers, thinly sliced
1/2 yellow onion
1 small can diced green chiles
1 cup pico de gallo
Salt and pepper


Directions:

1. Place all of the chicken al pastor ingredients EXCEPT chicken into a blender until smooth. Place the chicken in the bottom of the crockpot, pour the marinade over top. Cover and cook on high for 3 1/2 to 4 hours.

2. Shred the chicken and return to the pot for another 10 minutes.

3. Preheat oven to 350.

4. Whisk together the eggs, some of the liquid from the crockpot, and milk until frothy, then pour into a large casserole dish along with the remaining ingredients and chicken. Mix well and even out the top.

5. Bake 30-35 minutes, top with avocado or guacamole and cilantro.