Pasta Possibilities!

I love making pasta.  I feel like the possibilities are almost endless.

Now, I know I said I try to limit the number of occasions that I make traditional pasta in one of my previous posts— but let’s be honest– there’s nothing like a good fettuccine!

I received a stainless steel colander to review and used it to make one of my favorite recipes.

prochef_colander

Here’s a bit of info about the colander:

  • The stable base allows you to safely strain hot liquids even in busy and wet kitchen environments.
  • Micro-perforations let the liquid quickly drain away while keeping the food safe in the bowl.
  • The entire colander is easy to carry.
  • Aside from straining, this is also a great solution for grease cooking, splatter control, frying, sautéing and other liquid-heavy cooking.

Anyone who loves to cook knows the importance of a high quality colander. The Pro Chef Kitchen Tools round colander is strong, stylish and efficient and I’m happy to have it in my collection.  When I’m not using it to cook, it also doubles as a great fruit/veggie holder on my counter top!

Now that you know a good bit about the colander, here’s the all important recipe and some photos of the colander in action!

We made this dish using another Blue Apron recipe.  (This isn’t a sponsored post — I just REALLY like Blue Apron and they post ALL of their recipes online, so you can use them even if you don’t subscribe.  I LOVE THAT!)

Spring Chicken Fettuccine

Ingredients:

  • 8 Chicken Tenders
  • 6 Ounces Fettuccine Pasta
  • 1 Bunch Kale
  • ½ Bunch Asparagus
  • 1 Bunch Rosemary
  • 2 Tablespoons Crème Fraîche
  • 2 Tablespoons Grated Parmesan Cheese
  • ⅛ Teaspoon Crushed Red Pepper Flakes

Directions:

  1. Prepare the ingredients:

    Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Remove and discard the kale stems; finely chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl. Season the chopped chicken with salt and pepper; toss to coat.

  2. Cook the chicken:
    In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.
  3. Cook the pasta:prochef_chicken_fettuccine1
    While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.
  4. Add the vegetables:
    While the pasta cooks, to the pan of chicken, add the asparagus, kale, rosemary, 2 tablespoons of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the asparagus is bright green and the kale has wilted.
  5. Finish the pasta:prochef_chicken_fettuccine2
    To the pan of chicken and vegetables, add the cooked pasta, crème fraîche and half to the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
  6. Plate your dish:
    Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy!

 

 

 

 

 

Book Review: The Anti-Inflammatory Cookbook 



I’ve already shared a good bit about my history of dealing with chronic pain, but the saying is really true– “You are what you eat” and for many of us,  inflammation can cause problems and symptoms that may be uncomfortable, painful or even unbearable and what we eat can play a significant role in worsening or improving these symptoms.


With The Fast & Fresh Anti–Inflammatory Cookbook, you can continue to enjoy delicious meals with your loved ones, family and friends, while reducing inflammation, becoming pain free and improving your overall health at the same time.

Each of the recipes in this cookbook are made with easy to find fresh ingredients, are simple to prepare, and are either quick to bake, steam or saute, or they make use of a slow cooker, giving you more time to get on with your busy life while dinner’s cooking!

Here’s a “sneak peek” of what you’ll find inside:

  • 150 delicious, mouthwatering recipes including some of my favorites:
    • Sriracha Steak Wraps
    • Spicy Shrimp and Zucchini Noodles
    • Burrito Brunch
  • A 7-Day Meal Plan to start you on your journey to restoring your health
    • Lifestyle planning
    • Morning, Lunch, Dinner, and snack suggestions
  • Comprehensive dietary advice (Food allergies, Gluten Free, Weight-loss/gain, etc.)
  • Guidance to reduce inflammation
    • Including details of various illnesses and diseases and their linkages to inflammation

I think this is a great cookbook and I’m glad I added it to my collection.  I really appreciate the visual appeal of the book and the wealth of knowledge it shares with the reader.

Moreover, the philosophy is really a powerful one– once you take the time to understand the foods that make you feel good and those that flare up your symptoms, you can enjoy more of those healthy foods that help you to feel better, which will help you to manage your weight and your inflammation and symptoms will (hopefully) continue to decrease over time.

Healthy eating, partnered with a good fitness routine and active lifestyle, have been key to managing my chronic pain issues and I’m even more encouraged after reviewing this cookbook!

 

Disclosure of Material Connection: I received this product in exchange for my honest and unbiased review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

I'm back with this week's round of Saturday Solutions. I gave a quick overview of my favorite Crockpot Chicken Tacos, shared how I make my Fruit Infused Sparkling Water, and included special highlights of the ‪#‎MarkyProducts‬ tumbler and Kuuk ‪#‎pitcher‬ I received to review!

Saturday Solutions on Facebook Live

 


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Tips for Making Fruit Infused Sparkling Water

I’m back with this week’s round of Saturday Solutions.

I gave a quick overview of my favorite Crockpot Chicken Tacos, shared how I make my Fruit Infused Sparkling Water, and included special highlights of the #MarkyProducts tumbler and Kuuk #pitcher I received to review!

Check out the video on Facebook via the link below.

Saturday Solutions


 

Ready. Chef. Go!

Wednesday’s are always busy in our home. I’m usually working and  running errands for the majority of the day, followed by recording my podcast, and the evening is typically occupied with Bible Study.

This makes my daily meal planning even more important!

I wrapped up today’s activity by prepping these Ready. Chef. Go! Microwave steaming bags for tomorrow’s dinner.

I LOVE steamed asparagus and I’ve found that microwaving asparagus provides the perfect amount of crisp for my desired tastes. 

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Step 1: Trim the ends of the asparagus stems.

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Step 2: Insert asparagus and your desired seasonings into the Ready! Chef! Go! Steam Envelope. I love lemon pepper asparagus, so I’ve added lemon slices and a savory seasoning blend.

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Another close up.  This time with tabs of butter added.  Tomorrow, I’ll be microwaving these packets for 3 minutes each and serving them along with salmon filets.

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Pictured above is a close up of the rear of the packet. For more info, check out the product website!

Fran’s Fixings

This week I received my “Frosty Vox Box” from the Influenster Blogging Network.  For full disclosure, I received this for testing purposes from Influenster.  Now that the formalities are out of the way, on to the fixings!

This month, I’ve been working on Operation, “Empty Out the Deep Freezer” and it’s been going rather well.

Last week, I made Vegetable Beef Stew and Pan Seared Steaks.  I had more meals planned, but with holiday parties and sporting events, I ended up only making dinner two nights last week.

So on to this week.  I found some drumsticks in the freezer that I decided to thaw, but then I was thrown a curve-ball when Brandon said he wasn’t in the mood for BBQ chicken…. say what?  How can you not be in the mood for BBQ chicken???

But back to the recipe….

With BBQ out the window I set myself to the task of identifying another recipe to use for the chicken. Thankfully, dark meat is pretty forgiving, so I knew I had that working in my favor.

Then arrives the #FrostyVoxBox.

When I saw the bottle of McCormick Gourmet’s Thyme I knew I found my solution. I’m a big McCormick fan, so I partnered the Thyme with McCormick’s Lemon Pepper grinder and went to work! Here’s photographic evidence:

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My “recipe” was pretty simple. I set the oven at 375°. I didn’t measure the seasoning (gasp). I believe in adding seasoning until it looks right…. AGAIN, chicken is pretty forgiving, so while this may not be the best method, it works. Just make sure you coat each side evenly. I used a vaporizer to apply olive oil to each side, covered my Pyrex dish with aluminum foil then baked the chicken for 30 minutes. Then I removed the foil and baked the chicken for an additional 30 minutes. I served the chicken alongside collards, stovetop stuffing and rice. Nothing fancy.

My final review. Thyme is on my side. YES it is. 🙂 I look forward to using it in more recipes.
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Now go fix something! 🙂