Sausage Rigatoni Pasta

Hello All!!!! 

I am coming at you from day 5 of quarantine from the Frankhouser household.. today was pretty good. It definitely helped that Brandon was here ( he is still working during the week.) We did manage to get out and breathe in some fresh air..and we were able to tag team it with the kids which helped tremendously. I love my babies and cherish them from the marrow in my bones but as all mamas know.. we need a break. So right now as he is tackling bath time, I am able to type out this recipe, sip some wine, and allow my creative juices to flow. 

I have been writing recipes every day when I can.. sometimes I will be inspired by something I see on Pinterest and then I will race to the fridge to see which ingredients I can sub to make it work or I will think of something that sounds so delicious and then create a recipe which is what I did today.

Pasta is a language.. I swear.. you just feel the love when you take that first bite of rigatoni, oozing with fresh tomato sauce, herbs and mozzarella...it truly makes you feel something. I have SO much sausage on hand so I wanted to use it therefore the base of my recipe was born. You can do this with chicken, or shrimp if you had it ...even fish. You could also make this a vegetarian option and use canned beans, artichoke hearts, and fresh basil.. so pantry staples :) #quarrantinelife 

I don't know about y'all.. but since this whole quarantine we have been sitting at the table more often as a family...we are starting to get a rhythm and I appreciate that aspect of this whole deal. We don't rush to clear the table or yell at each other to bathe the kids.. we make messes and we talk. Anyways I hope that this recipe allows a mama ( or a daddy) to create an amazing meal in the kitchen.. full of love and full of flavor! 

Ingredients:

Rigatoni pasta ( or whatever you can find)

1 lb pork sausage

Pasta sauce 

Heavy whipping cream
Basil

1 Green Bell pepper ( chopped)

1 yellow onion chopped
1/2 cup chopped zucchini

4 cloves garlic minced

1/2 cup dry white wine

red pepper flakes

salt and pepper

italian seasoning 

avocado oil 

Method:

Start by sautéing your onion in some avocado oil until nice and soft. Next add your sausage until browned.. then add in the garlic and rest of the veggies. Add in your spices and continue to cook down. Add in your sauce and some red wine vinegar. Pop the lid on and simmer for 30 minutes. Heat up a pot with boiling, salted water and put in your pasta. Cook Al Dente. Drain and add pasta to the pot of sauce and veggies. Add in 2 tablespoons whipping cream and stir. Serve with fresh Pecorino Romano  or Italian cheese of choice! Top with fresh basil!

Not a blog worthy picture in the least but we were to hungry to do a good one!

EDIT** I started this post a week ago when I got the idea for this recipe. That is why the timeline is a little different in my anecdotal notes above.

Mediterranean Cold Salad

Good Afternoon Friends 

Today I am writing to you from a place of hope. I am trying to keep positive spirits and attempting to stay busy by cooking, organizing, outdoor time, and arts and crafts. I know many of you ( like me) are trying to keep your sanity all while managing little ones at home. It is hard.. I am with you, I am praying for you, and I am here to cook with you! I hope that during this time we can come together and truly try and live in joy. Let us sit at the table and enjoy a big meal because lets face it.. right now we have the time. We can cook that really lengthy dinner because we have a few hours for the beans to rinse, or the pork to marinate...we can try new things in the kitchen!!! This is exciting!!!! I am choosing to believe each and every day that God in fact does have a plan. HE ALWAYS has our best interest and even though many of us have questions...it is God who is in control!! I pray you can at least take time to read some of the following scripture that has helped ease my heart and mind. 

Psalm 13:05

Jeremiah 29:11

Hebrews 11:1-3

Hebrews 10:23

Romans 15:13

Also I have been listening to the Jason Gray station on my pandora - such uplifting music!!! I sang the entire time I created this meal in my kitchen today.. in a world that feels so much doom I felt SO MUCH JOY!!! I have moments of fear that creeps in when I allow it, I start to question...and feel scared because I don't have answers, I worry what tomorrow will bring but isn't it God who tells us in Matthew 6:34 " Do not worry about tomorrow, for tomorrow has enough worry about itself." I am attempting to live and focus on the present!! Right now that means for me

- Healthy Children

-Employed husband

- a beautiful home to abide in

- Energy to take care of my children and home

- A radio that plays worship music

- Hands to create, cook, and stroke my children hair

- WARM weather and Sunshine..warm weather is good for us!

Try making a list each day of things you are grateful for.. it can help drive the fears away. 

Now onto my salad :)

Ingredients:

2 cups cooked quinoa, rinsed and drained

1 can pitted black olives sliced into fourths

1 can artichoke hearts sliced into halves

1 can garbanzo beans

2 large tablespoons of hummus

juice of one lemon

1 pint of cherry tomatoes, halved

3 tablespoons of feta cheese

1/4 cup finely diced red onion

avocado oil

salt and pepper

Toss everything in a large bowl and chill for two hours. Enjoy!!!

*** You can add grilled shrimp, or grilled chicken for some added protein 

K.D Lemon Chicken Picatta

Happy Wednesday friends!!!

I am so happy to finally say that we are settling into our new home perfectly thanks to LOTS and lots of help from my in-laws and friends around the area. It feels weird moving back home.. but in a good way. It's nice feeling welcomed back to the area..we have a lot of friends and family who live here so it really is a blessing! The views of the Hill Country still tug at my heart but we know we will be back one day!!! 

Y'all my first dinner in my new kitchen was a major success!! I have two words. GAS. STOVE

Completely life changing I tell ya. The food cooks so evenly.. I am falling in love daily with all of my fancy new appliances. 

About the Recipe

I came up with this recipe years ago and actually did it in the crock pot. I've tweaked it quite a few times and have now introduced Whole 30 and Gluten free components into this dish to accommodate quite a few lifestyles out there. I actually love the vibrancy and flavor the lemons bring to the chicken!!! I served mine with noodles but an angel hair pasta would complement this perfectly!!!! Yo can also swap capers out for green olives or add them in with the other veggies ( we were out) Enjoy!

Ingredients 

4 chicken thighs -skin on

4 lemons ( you will use the juice, zest and skins)

1 can artichoke hearts

4 TB capers plus their juice

1/2 cup chicken broth

Almond Flour

S&P

Red pepper flakes

4 garlic cloves minced

1 shallot-diced

Parm. Cheese  ( optional)

Zucchini noodles ( or you can sub for angel hair pasta)

Dry white wine 

Avocado oil/ Olive oil

Method

preheat oven to 400

In a shallow dish pat your chicken dry and season them on both sides with salt and pepper. dredge each chicken in some almond flour until well coated. In a pan over medium heat add about 4 tablespoons of olive oil. Allow the pan to heat up and then place the chicken skin side down for about 5 minutes on each side ( until a  nice brown forms on the skin side). Then- set the chicken aside.

Next, to the same pot add a bit of dry white wine and scrape any bits left from the chicken ( this method is called de-glazing), then add in your shallot, garlic, and zucchini noodles. Cook veggies until soft and fragrant!!!! Finally you will add in the capers, artichoke hearts, olives ( if you have some), the juice of 2 lemons- along with 1 small teaspoon of zest, the chicken broth, and 1 TBS of almond flour for thicker. Stir this together and then nestle your chicken in with the veggies ( skin side up) along with some slices of lemons.

Place the dish inside the oven for 15 minutes and then check your chicken. Depending on the oven it may need more time. Sprinkle parmesan over the chicken and serve!!!!