Category Archives: Recipes

Whole30: Day 3 (Chicken Fajitas + Chimichurri, with a side of rage)

It’s Day 3 of our Whole30 experience. I still feel the sadness and general funk of Day 1, but with a cool new layer of rage.

For example, a package was delivered today – a happy event, right? Right.

Until my kids grab the air-filled packing things and jump on them and I yell at the top of my lungs – oh yes, a yell to rival all yells – I’m talking borderline screaming, people: “STOPPPPP! STOP POPPING THOSE THINGS! RIGHT! NOWWWW!”

Arms waved. Neck veins bulged. It was intense for a minute there.

Thankfully, the kids ran for their lives and all is well again.

Anyway, where was I?

Oh, right. Whole30. Have I mentioned how AWESOME this week has been so far? <sarcasm font>

What’s frustrating is that EVERY SINGLE PERSON I talk to who’s done a 30-day thing like this (Whole30 or otherwise) says they felt so amazing they did it again, or plan to.

I WANT TO FEEL AMAZING.

They also said the first week was horrible.

If by “horrible,” they mean “depressed, angry, headachy, listlessly staring into space, fantasizing about adding cream and sugar to my coffee,” I’m there. I’m so there.

So, let’s find something positive, shall we? How about this: last night’s dinner was DELICIOUS. And entirely Whole30 compliant. (Of course, our fajitas were sans tortillas.) So, today I present to you:

Chicken Fajitas + Chimichurri

Fajita Seasoning:

  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder (1 tsp kept it kid-friendly for our family; you’ll definitely want to up this if you like more heat!)

4 chicken breasts (about a pound), cut into thin strips
2 bell peppers, thinly sliced
1 onion, thinly sliced
olive oil

  1. First, I mixed together the seasoning in a small bowl.
  2. Next, I heated 1-2 Tb olive oil over medium-high heat in a large skillet. I added the chicken to this skillet with about 3/4 of the seasoning, stirred it together, and then let it sit for a few.
  3. Then, I heated 1-2 Tb olive oil over medium heat in another large skillet. I added the peppers, onion, and the rest of the seasoning. I gave it a good stir and then checked my chicken.
  4. I tried to only turn my chicken once so it had a chance to brown. It took about 6 minutes to cook through on medium-high heat.
  5. I stirred my peppers and onions a few times while they cooked. They looked perfect after about 10 minutes on medium heat. (Tender, but not mushy.)
  6. I served the chicken mixed with the peppers and onions. Then I drizzled it with Chimichurri I made from this recipe.

Everyone had seconds, which is a gigantic win over here.

Here’s the question: what else can I serve with Chimichurri?? It was the real home run of the night and I’d like to incorporate it in other meals. Calling all chefs – real or imagined. Share your wealth of culinary genius in the comments and I’ll be forever grateful. (And I’ll try not to yell at you.) (No promises.)

Tastebud Tuesday: Best Baked Oatmeal. Ever.

I had Saturday morning breakfast duty during the Uher Family Reunion last weekend. That means I was forced honored to cook breakfast for approximately thirty people. If this sounds like no big deal, you clearly do not understand the circumstances under which I cooked said meal.

The kitchen was lovely and open, surrounded on two full sides with a bar-top.

You can fit a lot of people around that bar-top. Approximately thirty, I’d say.

When these folks are all congregating for morning chit-chat and a hot cup of coffee, they just can’t help but watch/comment/encourage/heckle whoever is preparing the meal.

Imagine “Iron Chef Kitchen Stadium goes Rustic Cabin.”

I mean seriously, if ONE MORE PERSON commented on the way I chop an apple… (I’m looking at you, GRANDPA.)

I digress.

I knew I’d be cooking for a group, which means there was no way in hell I was flipping pancakes CASSEROLES!! Rather than going the standard egg casserole route, I opted for baked oatmeal. My mother-in-law, Polly, introduced me the recipe several years ago, and of all the variations, this is my favorite way to make it. (I didn’t hear any complaints from the judges family either!)

oats

Best Baked Oatmeal

1/2 cup veg/canola oil
1/2 cup applesauce
1/2 cup honey (or 3/4 sugar if you prefer)
4 eggs
6 cups oats
2 tsp salt
4 tsp baking powder
2 cups milk
2-3 apples, chopped
1 pint blueberries, rinsed
1 cup chopped walnuts

  1. Mix all ingredients. (Gently fold in fruit and nuts.)
  2. Spread in 9×13 baking dish. (I spray with cooking spray first)
  3. Bake at 350 for 30-40 minutes. (If prepping ahead of time and storing in fridge, you’ll need to bake it for about an hour.)
  4. Serve warm, OR after baking and cooling, cut into serving sizes and freeze for later!

Tastebud Tuesday: Roasted Broccoli with Garlic + Parmesan

broccoli

 

My kids love broccoli. But even if yours don’t, you should know I’ve converted many a broccoli-hater with this creation. I don’t measure anything when I make it (which is very unlike me). I’ve tried to provide approximate measurements for my fellow Type A cooks out there. This should make enough for 6 helpings.

 

Roasted Broccoli with Garlic + Parmesan

6-8 cups broccoli florets – I use 1/2 to 2/3 of the big bag from Costco
5-6 cloves garlic
1/2 cup grated Parmesan cheese
olive oil
S & P

  1. Preheat oven to 425 degrees.
  2. Prep a large baking sheet with cooking spray.
  3. Cut broccoli into smaller bite-size pieces. Remove and discard any large stems. Put broccoli pieces in a large bowl.
  4. I normally used the chopped garlic from a jar when I cook, but not for this recipe. You can if you really want to, but I strongly prefer nice big pieces of garlic. I put 5-6 cloves on the ingredient list, but honestly I use an entire head of garlic. Peel and roughly slice the garlic – but not too small or they’ll burn. Add to bowl of broccoli.
  5. Drizzle olive oil over the broccoli and garlic and mix to evenly coat. I usually use my hands rather than a spoon for this step. You want everything evenly coated, but not dripping.
  6. Spread broccoli-garlic mixture on the prepared baking sheet. Be sure your baking sheet is large enough to spread the broccoli in a single layer. Use an extra baking sheet if you need to – you do not want piles of broccoli or they won’t brown and get delicious like they’re supposed to!!
  7. Season with S & P, and then top with grated Parmesan.
  8. Bake for 20-25 minutes at 425 degrees. (I do NOT stir mine until it’s finished and I scoop it into a serving bowl.) Keep an eye on it at the end – it’s done when it’s starting to brown and get nice and crispy.

This broccoli is definitely on the regular rotation around here. Try it with the Goat Cheese + Balsamic Burgers we made last week!