November 19, 2013

Honey Mustard Chicken

November 19, 2013/ sherri d'alessandro

Chicken has really been boring the life out of me lately... I find myself eating more shrimp, fish, and other forms of protein. But, at the end of the day, organic chicken is easy and a great source of protein. Last night, I decided to wing it and put together a sauce that I thought might work - and did!

For the chicken, need:

- 1 Tbs or so of Organic Mayo

- 2 Tbs or so of Whole Grain Mustard

- 1 tbs or so of Honey

How?

- Just mix together in a bowl

- Cover the organic chicken tenderloins with the sauce and put on a parchment-lined baking sheet

What about the asparagus, parsnips, & carrots?

Asparagus: Drizzle with extra virgin and season with salt/pepper

Carrots/Parsnips: Toss with extra virgin and season with salt/pepper & rosemary

Put in a 425 degree oven for 15-17 minutes and all of it will be done.

Side note: I like the carrots and parsnips a little more crunchy - so I let them stay in for another 5 while I covered the chicken and asparagus on my plate to keep them warm. You could also start cooking them first, but, I didn't have time for that last night.

The sauce came out great! I think it would be even better on wings... makes sense seeing that it IS a honey-mustard sauce.

The entire meal delivers tons of protein, cancer-fighting antioxidants, and lots of vitamins!

Here's the breakdown:
Parsnips: Folate, Potassium, Vitamins C & E
Asparagus: Vitamins K, A, B1 & C, folate and has anti-oxidant & anti-inflammatory properties
Carrots: A, K, & Fiber
Organic Chicken: Protein, B3, B6, Selenium

Happy Tuesday! xo

November 05, 2013

Delicata Pasta

November 05, 2013/ sherri d'alessandro

Another day, another squash to try. This time, Delicata!

On Saturday, after all of my cleaning, re-organizing, and re-decorating... I decided to make myself a nice dinner. I knew I wanted to roast up the delicata I had bought earlier in the week, but, wasn't quite sure how I wanted to prepare it yet. Well... I always love my pasta soooo... I decided to go with it.

This was really easy.

First, cut the squash in half and drizzle with extra virgin o/o, salt, grated nutmeg, and Parmesan. I read a recipe that added cream to the mixture, so I decided to pour in a little almond milk. Roast on 375 for about a half hour.

Remove from skin and put into the food processor. In a separate sauce pan... heat up some sage, extra virgin, salt, and a tiny pad of butter. Then, add it to the food processor with the squash.

Hit start and let it get smooth and creamy.

Pour it over hot protein plus (or whole wheat) pasta (leaving a littttle bit of the pasta water in the pan. Mix it around, top with some Parmesan and serve!

Delicata squash is a great source of vitamins A and C, and minerals iron and calcium!

Make it a GREAT week! xo

October 29, 2013

Guys, Parsnips are like, really good

October 29, 2013/ sherri d'alessandro

So, this fall, I've been buying different types of squash to try. I saw this guy at Foodies yesterday and thought he might be tasty so I looked up who he was and come to find out... he's available year-round. Sigh. Oh, his name is Carnival Squash. He was hard to chop up, too.

Anyway, I was still excited to try him so I carefully (using 3 different types of knives) chopped him up into pieces and then left a 1/4 of it in the skin. Drizzled all of the 'meat' with extra virgin o/o, cinnamon, & salt. Popped it in the oven at 425.

Then, I remembered I also picked up some Parsnips. My sister does a roasted mix of root vegetables at Thanksgiving and I remember digging these guys. So, I peeled & chopped them and added them to the baking sheet with just extra virgin and salt.

WELL, the squash was OK, I like butternut and spaghetti much better. BUT, the parsnips were awesome! They kind of taste like a mix between a potato and a carrot. Baking them this way made them crunchy, too (I really like my root vegetables prepared this way)