I am officially obsessed with chicken thighs

“Turtles” (as my dad used to call them) have become my new favorite thing to cook.
They are affordable, don’t dry out like breasts will, and are versatile.
Made them with veggies, ginger dressing, and other flavors in oven and served over (you guessed it, QUINOA)
5 chicken thighs
1/2 cup ginger dressing
1 T fish sauce
1 T soy sauce
1 t rice wine vinegar
Juice of one lime
Garlic powder
Variety of peppers, carrots (sliced thin), squash&zucchini,  onion, snap peas

Casserole dish and mix everything together.
Bake covered on 350° for 45 minutes and then uncovered for 30 minutes
I made quinoa with some chicken stock and added a little soy, fish sauce, and S&P
Easy. Clean. Filling. Yum.


Clean Alfredo Sauce

So I found a recipe for clean Alfredo sauce for pasta, pizza, quinoa and while it was good, I am going to work on making it a little tastier.  It was just missing ‘something’.
However, I am posting photo and recipe today and will be back in a week or so with my renovated version.
1 head cauliflower, chopped
2 c chicken broth
Pinch Nutmeg
Pinch black pepper
Fresh garlic cloves, minced (I like to use a grater/zester) to equal 1 T
2 t onion powder
1/4 cup cottage cheese or Greek yogurt
2 T nutritional yeast
1 T olive oil
1 t salt

Boil broth
Add cauliflower and spices and cook about 20 minutes.  Let cool and mix in blender (I used an immersion blender).
Add cottage cheese, olive oil, salt, and yeast and blend again and heat on low for 5 minutes.
I mixed it with quinoa pasta (Trader Joe’s) and sautéed some spinach with fresh tomato and smoked salmon but you can add ground turkey or chicken and other veggies. I have also added fresh tomato puree to it for a little kick.
Again, I am going to try some other versions and will post soon.


Chicken Thighs with lemon and artichoke

This recipe could be one of my new favorites.
I had Organic boneless chicken thighs from Trader Joe’s and some artichoke hearts and LOVE lemon.   I read about a chef today who puts citrus in everything and I totally understand why as it just makes flavors POP.  I regularly add lime juice to just about any Asian, Hispanic, or Indian dish I make.
For this dish you need:
1 sliced red onion
1 sliced lemon
Juice&zest of one lemon
1 large can artichoke hearts
2-3 minced garlic cloves
***can add other veggies like peppers, broccoli, mushrooms.  I wouldn’t recommend carrots or any squash.
Olive oil
1 c chicken stock (I use homemade, but just make sure it is organic or no sodium with zero preservatives)

Place a layer of sliced red onion, artichokes, and sliced lemon in the bottom of a lightly greased baking dish.
Place chicken thighs on top and cover with remainder of veggies.
Add lemon juice and zest and garlic and stock along with about a tablespoon of olive oil.


Bake covered with foil on 375 for about 45 minutes and then uncover and cook for another 30 minutes.


I made quinoa with chicken stock and served it over that.   Yummy!


Clean Lasagna…what?!

Made a spaghetti squash lasagna tonight.   Have been dying to try this forever.

Take squash and cut in half lengthwise.  Remove fleshy seeds with spoon (Helps if you cut one hard end off) put about 1T olive oil or avocado or coconut oil on skin side
Bake on cookie sheet flesh side down on 425 for 30-40 minutes.
Cook 1 lb ground turkey with 1 T avocado or coconut oil, S&P, chopped basil, minced garlic, chopped parsley, chopped onion or scallion *and you can add peppers/celery/and any other veggies you want
Scrape all squash strands out with fork and place in bowl.
Mix 1.5 cups part skim ricotta cheese with S&P, garlic powder, and same chopped herbs from above.
Take fresh tomato puree and put about 1T in squash “shell”.
Place squash,  then ricotta mix, then turkey mix, then repeat and put squash on top layer.  Add more tomato sauce and part skim grated mozzarella cheese on top.
Broil until cheese is brown.



Simple Summer Salad

I know summer is ending but this salad is so good and while most of these items are still in season for just a bit, I would highly recommend making it before time is up!
Measurements don’t really matter, as this salad is about personal likes and taste.
Cubed watermelon
Sliced cucumber-1 is good and I would remove seeds
Chopped tomato -I recommend homegrown or heirloom…I used pear tomatoes we grow at home
Balsamic vinegar
Crumbled unpasteurized feta cheese
Dash of xt virgin olive oil
Chopped basil or mint, either adds flavor

Combine and let marinate for a good hour before eating.



Homemade Ginger Dressing


This ginger dressing recipe has become one of my favorites!  It is like going out for sushi and getting your salad but you KNOW what is in it!

I use it to snack, to marinate fish or meat, salad (of course), and on Asian slaw.
1 carrot thinly sliced
2 T balsamic vinegar
2 T rice wine vinegar
1 T soy sauce
Juice of half a lime
1/3 shallot, sliced
2 green onions, sliced
1 T sesame oil
2-3 T ginger, peeled &grated (I use cheese grater)
*best way to peel ginger is with a spoon.  Scrape off peel and discard

Put all items in food processor or magic bullet and mix until combined.   Can add water to thin out for marinade use.
Yields 1 cup


So it has been a WHILE!  I suppose a new baby will do that to you.

While our Savannah isn’t a baby anymore, she is still quite a handful.  Her 2nd birthday was this past Friday and I have been wanting to get back to blogging about stuff I cook and things I make.

It was really last Saturday night when I was home and Wes was at a motorcycle race when I watched ‘Hungry For Change’ on Netflix and was inspired to eat better and come up with good recipes that DO NOT have preservatives and all that crap and the 50 names for MSG.  This documentary was JUST what I needed, as I have been feeling down on myself, lethargic, and overwhelmed with work, my commute, my husband working full time AND attending school FT, being a mom, and trying to hold it all together.  The time for exercise is limited and eating right is my saving grace right now.

I have been eating ‘clean’ for just over a week and I feel amazing and inspired to find new things to make and try.  It makes SO MUCH SENSE.  We need to eat what grows more natural, meat that is raised without preservatives and additives, food that doesn’t sit on a shelf and doesn’t have a shelf life of 3 years at a time.

So I have starting cooking lots of great things and will be adding lots of great recipes that I have found, tweaked, made easier, and loved so far.

I still plan on making some of the things l love, the shrimp and grits, the gumbo…but making these things ‘better’ and cleaner than before…mixing it up!

Thanks for reading and I hope to put some good stuff out here tomorrow – have to organize photos from my phone on this newer computer we have, as everything ‘blog related’ is on our old computer with the crapped out screen.