Fajita Chicken w/ Zucchini Noodles

Despite having a fairly short history, Mexican fajitas are one of the most popular dishes in the world today. Apart from the fact that fajitas are incredibly tasty, they are actually very healthy not to mention the ease in cooking and assembling them.

As with many foods, time has changed the contents of the fajita and has evolved slightly from the original simplicity of the ranch worker’s dish, with different cuts of meat being chosen such as chicken or seafood. The vegetables have not changed as much as the meat, with peppers, onions & chilies still being predominant ingredients in the dish.

Probably, the most important thing when making fajitas is the marinade. It not only makes the ingredients incredibly tender but very flavorful.

Fajitas usually require some tortillas. While they are wonderful tasting, using zucchini noodles (or zoodles) as a base for the fajita chicken gives this meal an amazing flavor. Zucchini is perhaps the most popular choice for vegetable noodles. It’s long, thin shape makes it easy to spiralize and its neutral flavor allows it to pair well with almost any sauce or topping. This meal has such eye appeal along with a great taste.

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Fajita Chicken w/ Zucchini Noodles
Instructions
  1. In a large resealable plastic bag, combine oil, lemon juice & seasonings (RESERVE a small bit of seasoning for zucchini noodles); add chicken, seal & turn to coat. Refrigerate for at least an hour.
  2. Wash zucchini & trim off ends. Using a spiralizer, cut zucchini into 'noodles'. Set aside. Prepare peppers & green onion.
  3. When chicken has finished marinating, Add 1 Tbsp oil to a griddle & saute peppers & onion until just tender crisp. set aside & keep warm. Add another Tbsp oil to griddle. Saute zucchini noodles for 2-3 minutes. Remove from heat, sprinkle with reserved seasoning & keep warm.
  4. Grill marinated chicken strips until cooked through. Divide zucchini between serving plates. Top with peppers, onions & grilled chicken. Sprinkle with grated cheese.

Roasted Beef Stuffed Cauliflower

You know the saying, ‘what’s old is new again‘ is one that seems to fit cauliflower. What used to be considered a boring vegetable, less colorful and less delicious than its cousin broccoli, is now an ‘it’ vegetable. I mean, its everywhere — cauliflower rice, pizza crust, roasted, in sandwiches, main entrees, etc. etc. The versatility of this humble veggie has boosted its popularity to become big business for growers and grocers.

Whole roasted cauliflower is an unusual presentation. Cauliflower’s inherent earthy sweetness becomes more pronounced as the moisture inside is drawn out.

January is always a good month to get creative with oven meals. I love the idea of a whole roasted cauliflower with cheese sauce drizzled over it. Although, stuffing it with meat is not a new concept, I, myself have not made it this way. So today’s meal is a nicely seasoned ground beef filling baked inside of a whole cauliflower and topped with a Parmesan cheese sauce. The result is real good! 


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Roasted Stuffed Cauliflower with Beef

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Course Main Dish
Cuisine American, European

Servings


Ingredients
Beef Stuffing

Parmigiano-Reggiano Sauce

Course Main Dish
Cuisine American, European

Servings


Ingredients
Beef Stuffing

Parmigiano-Reggiano Sauce

Votes: 0
Rating: 0
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Instructions
Stuffed Cauliflower
  1. In a large bowl, combine ground beef, onion, garlic, tomato paste, tomato, egg, pepper flakes, oregano, basil, sage, pepper & salt until well incorporated. Set aside.

  2. Remove the whole stem from the cauliflower making sure to leave the head fully intact. In a large pot, boil cauliflower for 8-10 minutes until fork tender. Remove from the boiling water & place on paper towels to drain for a few minutes then carefully remove any remaining stem to make space for the filling.

  3. Preheat oven to 400 F. Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head. Place inverted head of cauliflower on a buttered, foil lined baking sheet; cover with another sheet of foil & bake about 30 minutes or until beef is cooked through.

Cheese Sauce
  1. In a saucepan, melt butter add flour, stirring until light brown, about 2 minutes. Stir in milk & allow to thicken, about 5 minutes. Add grated cheese, salt & pepper & mix until fully incorporated & thickened.

  2. Adjust heat to broil. Remove foil from stuffed cauliflower & cover with cheese sauce. Broil about 5 minutes or until lightly browned. Garnish with fresh parsley.

Basil Chicken Stuffed Eggplant

It goes without saying, eggplant is beloved in many cuisines. It has been considered the ‘queen of the garden’ with it’s almost purple-black, glossy skin and cap-like crown.

Eggplants are bitter when raw but develop a savory and complex flavor when cooked. The texture of the flesh is meaty and easily absorbs sauces and cooking liquids.

Native to the Indian subcontinent and the Himalayan area, they have been cultivated in Southeast Asia since prehistoric times. Cultivars in the 18th century were white to pale yellow in color and resembled hen’s eggs which explains the reason this fruit is called ‘eggplant’. There are dozens of eggplant subspecies grown throughout the world in many shapes and sizes. 

The most popular one we see here in North America is the dark purple ‘globe’ eggplant which ranges in weight from 1-5 pounds. When buying them, look for ones with smooth, firm, unwrinkled skin and a fresh looking green stalk or cap. Eggplant is commonly used in ratatouille, pasta dishes, spreads, dips, moussaka or stuffed and roasted.

Today, I’m making a stuffed version with an interesting fresh basil-chicken filling.

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Basil Chicken Stuffed Eggplant
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Instructions
  1. Preheat oven to 375 F. Cut eggplant in half lengthwise; carefully hollow out each half. Roughly chop the removed flesh.
  2. In a large skillet, heat 2 Tbsp. olive oil & saute onion until tender, about 5-6 minutes. Add the chopped eggplant, mushrooms & garlic. Cook until eggplant is tender, about 7-8 minutes. Add ground chicken, oregano, salt & pepper. Cook until chicken is no longer pink, about 10 minutes.
  3. Stir in in roasted red peppers, cooked rice & fresh basil; remove skillet from the heat. Place eggplant halves in a baking dish & fill with chicken/rice mixture. Sprinkle with sunflower seeds; drizzle with remaining olive oil & bake 30-35 minutes until tender.
  4. Remove eggplant from oven & top with grated cheeses.

Vegetable Spaghetti (Squash) with Beef & Tomatoes

At the heart of our Autumn cuisine is the squash. The signs of fall are all around us — cool, crisp mornings, the leaves have started to wear their autumn colors and winter squash is appearing in the farmer’s markets.

Winter squash are harvested late summer through fall, then ‘hardened off’ or ‘cured’ in the open air to toughen their exterior. Spaghetti squash is known for its unique flesh that separates into pasta-like strands after it is cooked. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

Native people considered corn, beans and squash three inseparable ‘sisters’. They planted the three crops together to create a more nutritious, sustainable soil with the exchange of nutrients between them.

Spaghetti squash has also been called ‘vegetable spaghetti’. In this recipe I’m serving it with tomato-beef meat sauce. Some fresh, homemade, Parmesan bread sticks should make a nice compliment to this meal.

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Vegetable Spaghetti (Squash) with Beef & Tomatoes
Instructions
Squash
  1. Preheat oven to 375 F. Microwave squash for a few minutes to soften shell. Cut lengthwise & remove membrane & seeds. In a baking dish, place cut side down & bake for 45 minutes until tender. Remove from oven & cool until it can be handled. Using a fork, run it inside the squash to create spaghetti 'noodles'.
Meat Sauce
  1. In a large saucepan, brown ground beef, onions, garlic & mushrooms. Cook until meat is no longer pink. Stir in tomatoes, green pepper & spices. Reduce heat & simmer for 10 minutes.
Serving
  1. Divide spaghetti noodles between 4 serving plates & top each with a quarter of the meat sauce. Sprinkle with grated Parmesan & serve with fresh bread sticks.

No-Yolk Noodles with Chia Chicken Meatballs

Although rice takes top priority at our house, noodles (pasta) are always a staple nevertheless. Some years ago, we started using the ‘no yolks’ version of egg noodles. 

Like many old world pasta products, there is a history. In 1976, Robert Strom created  NO YOLKS. They would become the world’s first                          no-cholesterol egg noodle. They are made with Durum wheat semolina, corn flour, egg whites and have no problem cooking up firm and fluffy.

In Canada, they are the top selling noodle and come in a wide variety of shapes and sizes. In this recipe, I have paired them with my favorite Chia Chicken Meatballs. Does it get more healthy than that?!

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No-Yolk Noodles with Chia Chicken Meatballs
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Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
Meatballs
Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a small bowl, mix together chia seeds & water; let stand for about 20 minutes. In a large bowl, combine remaining meatball ingredients. When chia gel is ready, add to meat mixture. Using your hands, combine ingredients well. Preheat oven to 375 F. Line a baking sheet with foil & lightly coat with baking spray. Scoop into 50 meatballs; place on baking sheet & bake 10-12 minutes. Remove from oven, cool completely if you are choosing to freeze half for a later meal. Set aside the amount you are using for this meal.
Sauce / Noodles
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Meanwhile, cook no-yolk noodles as directed on package in salted boiling water to which 1 Tbsp of olive oil has been added. Drain.
Assembly
  1. In the pot you cooked the noodles, combine noodles with sauce & meatballs. Fold together & serve topped with some parmigano-reggiano if you wish.

Chicken Fajitas

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

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Chicken Fajitas
Instructions
  1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Recipe Notes

Chia Chicken Meatballs with Linguine

Chia — the little seed with the huge nutritional profile. Known as a great source of healthy omega-3 fats and fiber as well as positive health effects such as boosting energy, stabilizing blood sugar, aiding digestion and lowering cholesterol.

In the early eighties, when the terracotta ‘Chia Pet’ figurines were first marketed, I really didn’t pay much attention to them. I just thought they were a cute way to grow a ‘houseplant’ never checking out their true potential.

Chia seeds have a fascinating and long history of use in several cultures. The word chia means ‘strength’ in the Mayan language. The Aztecs, Mayans and Incas, supposedly all used chia as a staple of their diets as well as an energy food.

There seem to be endless ways to use these naturally gluten free little seeds. Just to name a few would be, as an egg substitute, in puddings, as a thickener in soups and gravy, in meatballs, sprouted in salads or for breading fish or chicken.

One of the recipes I have featured in my ebook is Chia Chicken Meatballs  served with a fresh zucchini sauce over linguine pasta.

My husband, Brion is all about anything that promotes good health so this meal works for him. The chia seeds definitely give these little chicken meatballs some extra ‘pizzazz’. Hope you enjoy.

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Chia Chicken Meatballs with Linguine
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Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Fresh Zucchini Sauce
Votes: 1
Rating: 5
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Instructions
Chia-Chicken Meatballs
  1. In a small bowl, combine chia seeds with water; let stand for about 20 minutes.
  2. In a large bowl, use your hands to evenly combine the chia gel with the remaining meatball ingredients. Preheat oven to 375 F. Line a baking sheet with foil; coat lightly with baking spray. Scoop meatball mixture into 50 servings onto baking sheet. Bake 10-12 minutes; remove from oven. Cool half of the meatballs & freeze for another meal.
Fresh Zucchini Sauce
  1. In a saucepan, melt margarine; saute zucchini & green onion until tender. Sprinkle with flour & seasonings. Add milk/broth & cook, stirring until slightly thickened. Fold in baked chicken balls.
Linguine
  1. Cook linguine about 14 minutes in salted boiling water to which 1 Tbsp of olive oil has been added. Drain & combine with meatball/sauce mixture.