Snapper Pasta

Happy Monday Friends!!!

I am truly having a case of the "Mondays" over here..

this morning I put my sunglasses in the fridge, my phone in the cabinet, and then had a million chores and errands to run that I AM JUST NOW drinking my coffee. That is a darn Monday if I have ever heard of one...

Anyways!! It brings me great joy to say that I have SO many new recipes for y'all this week!! I am going to actually type up three today. In the future I am going to make myself a set schedule on blog posts and then have them up in the mornings!!! So y'all can drink your coffee and read the blog :) For starters I am going to be talking about my much loved Snapper Pasta that I made in stories this past weekend. While at the beach with my parents and family, I made the most divine pasta EVER!!! I have made this pasta for years but never with snapper...and well, the snapper was the total game changer!! I am actually unsure if I could eat the pasta without it now. This pasta is versatile so don't get worried just yet if you don't have snapper at home. You can make this with Shrimp or keep it as a veggie pasta. Those have both worked wonderfully for me in the past so those are my recommendations. It was decadent and buttery but also light enough that it doesn't take away from the main star of the dish.. the fish. 

Ingredients:

1 large bunch of spinach

1 pint grape tomatoes ( halved)

2 lemons

1 shallot

1 bunch basil- chopped

1 can artichoke hearts- drained and rinsed

1 package angel hair pasta 

capers 

1 small yellow onion -chopped

1 cup chicken stock ( or more if needed) 

1 cup dry white wine

salt and pepper

tony sachereys 

2 tablespoons whipping cream

parmesan cheese ( high quality) 

1 egg lightly beaten

flour ( can substitute for almond of coconut)

olive oil

2 large snapper filets ( or more depending on how many you need)

** can also substitute shrimp ** 

Method:

In a pie plate or shallow dish of some sort pour out some flour, add in salt and pepper, Tony Sachery seasoning, and a bit of parmesan and mix together. Dredge the filets in egg then coat them in flour mixture . Set aside on a rack until you need them.  

** Boil the water for pasta*

Next, start sautéing your shallot and onion in some olive oil, cook until soft. Add in a cup of white wine and reduce...add in the juice of one lemon..continue to reduce. Next add in your spinach, grape tomatoes, and basil. Continue to cook down until the tomatoes are soft and start to pop their juices. Add in artichoke hearts and capers ( with a little of the caper juice for extra saltiness and some zing!) allow these amazing flavors to marry and start on your fish!

** Add in your pasta and let cook for 10 minutes!*

In a large pan add in some olive oil and turn the heat up to medium high. Add in your fish filets and sear them for four minutes on each side. the fish should flake and there should be an am amazing golden brown crust once done. 

While the fishing is cooking add in your cream and 1/2 cup parm cheese and stir together. You should be left with an am amazing fragrant and creamy veggie mixture.

Serve the pasta, with the sauce on top, then top with the fish filets. Squeeze a little extra lemon juice if needed and garnish with some fresh parsley!!!

You will WOW your guests/dinner company with this one!

Italian Veggie Bake

Good Morning!!!! 

If you are reading this from Texas then I have some GOOD news for you :) While reading the weather this morning, I saw an answer to my prayers!!! Heading our way, this coming weekend, will be some COOL weather! I’m talkin’ low 50’s and high 60’s!! YES!!! 

Bust out those scarves ladies..and probably your boots and #ALLTHEFALL because Texas is finally getting on board with October. 

Finally. 

So you can expect some amazing fall soup and crockpot recipes in the near future!!!

However, for today I wanted to share this wonderful recipe that I created back in COLLEGE!!

Perfected over the years, I have created a dish that is not only full of healthy veggies but FULL of fall flavor!!! 

I love to make this on a Sunday mostly because it requires a BIT of prep time and I usually have an extra set of hands AKA daddy to help with the kiddos :)

* I found my love for cooking when I was 17. My girlfriends would spend the night and I would wake up early to make them home made pancakes. I branched out a bit in college and started trying dinners...some were major fails but this specific one ^^^ was a hit!! Over the years I have added extra veggies and also a bit of protein but it is always a hit and really gives you that comfy fall happy feel :) 

Enjoy!

Italian Veggie Bake

preheat oven 425

Ingredients:

1 eggplant peeled, salted, and diced

1 zuchinni-chopped

1 squash-chopped

1 medium yellow onion-chopped and diced

1 jar of tomato basil sauce

1/2 bag of spinach

fresh basil

fresh mozzarella

shredded mozzarealla

polenta -sliced

mushrooms-washed

1 lb ground beef

italian seasoning

salt and pepper

baby heirloom tomatoes

* TIP* -Before chopping your eggplant you should completely remove skin and salt the eggplant rounds for 20 minutes. This process will draw out any bitter juices. Pat dry and continue to chop them. 

Method:

Start by sautéing your vegetables ( mushrooms, zucchini, squash,eggplant) in a dutch oven with some olive oil and salt and pepper over medium high heat.

In a separate pan- brown your meat and onion. 

Drain meat/onion and add to dutch oven once veggies are browned.

Pour in your sauce and stir..continue to cook on low/medium heat. 

Add spinach, a bit of fresh basil and a dash of red wine..continue to simmer on low for 5-7 minutes.

While ^^^^ that is simmering slice your polenta and place in a casserole dish.  Once your meat and veggie mixture has come to a low boil then it is time to pour into the casserole dish over the polenta slices. Top off with shredded mozzarella and thick slices of buffalo mozzarella. Slice some baby heirloom tomatoes and place those on top along with some strips of fresh basil. Bake for about 15-20 minutes or until the cheese is completely bubbly!!!! 

Perfect for Sunday Supper!!!!!

Low Carb Parmesean Chicken Casserole

Happy Wednesday!!!!

Last night I had my mom over for a little girls night.. and since she is currently following a no carb diet I wanted to make something that would correspond with her eating habits but to also have a dish that was full of flavor!!

I found the base of this dish on Pinterest ( go figure :)) and then tweaked it to make it my own. I currently have an obsession with zoodles,cauliflower rice and spaghetti squash. They are so versatile and make for great bases to any type of dish. For example I made fajita taco bowls the other night and instead of using rice.. I used the cauliflower rice!! It was so healthy and honestly I could not tell a difference. A vegetable noodle is an easy fix to get your carb cravings in and that is exactly what I used as the base of this casserole. 

Shopping List:

Fresh Parsley

Fresh Basil

1 clove garlic minced

Fresh buffalo Mozzarella Cheese

Parmesean Reggiano Cheese ( shredded)

1 Jar of organic Marinara

1 yellow onion

3 cups COOKED chopped chicken breasts

4 chopped zuchinni and yellow squash

Procedure:

( have chicken cooked beforehand and chopped into large chunks)

Preheat your oven to 350

Saute’ 1/2 large yellow onion with 1 minced clove of garlic in some EVOO over Med/High heat and once cooked set aside.

Next-To a casserole dish or cast iron skillet, layer the bottom with your chopped zucchini and squash: add a little EVOO to the top. On top of that, add your freshly cooked onion and garlic, then add your cooked chicken ( layering like a lasagna) then pour your marinara sauce over everything. Finally add chunks of your buffalo mozzarella, pinches of Parm, and the chopped fresh herbs. Cook for 25-30 minutes until cheese is nice and bubbly.