FoodFash

Adventure Begins in the Kitchen

Roasted Root Veggies With Garlic Chives

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Roasted Root Vegetables with Chives

There’s a running joke in my family that nobody is allowed to bring roasted root vegetables to a family dinner, especially my Aunt Sherry as the nobody, especially a holiday meal as the family dinner.  Because fifteen years ago, Aunt Sherry served a dish of extremely undercooked and arguably under-seasoned root vegetables at Thanksgiving dinner.  And not one of us has managed to forget. Poor Aunt Sherry!

Root Vegetables for Roasting

So after fifteen years of homemade roasted root veggie dislike, I decided to give them another shot.  I halved this recipe {for the most part}, increasing the quantity of garlic and shallots and subbing rosemary for chives.  And I used a combo carrots, turnips, and parsnips to make up my two pounds of root vegetables.  And it was a totally different {better!} experience than I remember having all those years ago.

Roasted Root Veggies

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{Grilled} Chicken Salad

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Grilled Chicken Salad Recipe

For someone who’s spent a lot of years talking about how chicken is oh so boring, I’ve been really into chicken lately.  Specifically pounding it with a meat tenderizer, generously seasoning it {with salt, pepper, and garlic powder}, and throwing it on an extra hot cast iron grill pan.

Cast Iron Grilled Chicken

There’s just something about that sear that amps up the ordinary.  And then I got to thinking..  If I already love ordinary chicken salad, would I love chicken salad made with grilled chicken even more?

What to add to chicken salad

The answer was yes.  Grilling the chicken doesn’t change the flavor of the salad dramatically, but it does add enough smokiness to set it apart from traditional chicken salad.  I also added a lot of stuff to my salad: grapes, nuts, celery, and onions.  And just enough mayo to bind it all together.

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Easy Peasy Chicken Snack

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Healthy Snack

There are only so many walnuts and pistachios I can snack on throughout the day before I become oh so bored.  But then I went tubing last weekend and had the fear of not only being bored, but starving.  So I picked up some boneless, skinless breasts and created a rapid snack that I could take with me on the river.

Chicken Seasoning

I’m really loving the spices and freeze-dried veggies/herbs I picked up at a spice shop while in Milwaukee and thought they’d work well with what I was trying to accomplish.  The Caribbean Calypso Seasoning is so vibrant and perfect for seafood and poultry. Perfect.  And the freeze-dried scallions are more addictive than you could ever imagine.  They’re like the way healthy version of french fried onions.

Seasoned Chicken

I boiled the chicken, cut it into cubes, sprinkled liberally with both seasonings, and packed away in to-go containers.  This snack was filling with a flavor that kept my attention.

A Spiralized Meal

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Spiraled Zucchini Casserole

I’ve been admiring others’ perfect veggie noodles/spirals a lot lately.  Like a lot, a lot. Enough to order another gadget that will undoubtedly crowd my cabinets to the point of kitchen avalanche.

Spiralizer

But after my first spiralizing experience, I have a feeling that this tool will be used often enough to stay front and center.  It may even find a permanent place next to the Blendtec that’s used almost daily.  Seriously.

Roasted Veggies

It is unlikely that I’ll go all out with recipes like the one pictured in this post {Inspiralized’s Baked Zucchini Pasta with Pancetta, Olives and Broccoli} on the regular. But I would like to have a stock of simple zucchini noodle {or other vegetable noodle} dishes that I rotate throughout the week.

Sauteed Pancetta

But if you’re looking for a gluten-free, dairy-free comfort food casserole, this recipe {using coconut oil in place of olive oil and macadamia nut ricotta in place of milk ricotta} is the way to go.  Topped with an egg, I bet it would become an extra delicious breakfast dish as well.