Sweet and Sour Bangkok-Style Chicken with Chilies

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Ketchup - it’s what’s for dinner! Okay, okay, it’s not only what’s for dinner. But did you know that ketchup is amazing in stir-fry dishes?

Ketchup is best used in sweet and sour recipes that can range from being super quick and easy, like this NYT Recipe for Stir-Fried Chicken with Ketchup, or still easy but with complex flavors, like the one I adapted from Chef Andrew Zimmern below! You may be surprised, but ketchup successfully builds an incredible sauce that’s tangy, bright, and delicious!

In making a stir-fry with ketchup, it’s important that I trust the ketchup I’m using. I adore Primal Kitchen’s Organic Unsweetened Ketchup because it’s not only organic, but it also contains ingredients I can trust. It’s even Whole30 Approved and Paleo Friendly! Plus, the color of the ketchup has a beautiful red hue and the ketchup flavor just pops! 

If you love Thai flavors, you’re going to enjoy this dish! In addition to ketchup, Thai ingredients like lemongrass, shallots, garlic, and turmeric are utilized to really make this dish exotic. The peas and carrots also add a nice healthy touch and a satisfying texture!

So what are you waiting for! Get your Primal Kitchen Ketchup (stir-fry) on!

Sweet and Sour Bangkok-Style Chicken with Chilies

[Sponsored]

Time: 1 Hour
Serves 6

Ingredients

Pickled Tomatoes
1 tsp sweet soy sauce (kecap manis)
2 tsp coconut vinegar or distilled white vinegar
2 tsp light brown sugar
1 tsp sambal ulek
1/8 tsp shrimp paste
1/2 tsp salt
3 medium vine ripe tomatoes, quartered

Bangkok-Style Stir-Fry
10 fresh birdseye chilies
4 lemongrass stalks, tender inner white part only, roughly chopped
8 shallots, chopped (2 cups) 
8 garlic cloves, peeled
2 pounds skinless, boneless chicken thighs  
1 tablespoon ground turmeric
1 1/2 teaspoons cinnamon
Kosher salt
3 tablespoons peanut oil
1 cup Primal Kitchen Organic Unsweetened Ketchup
1/2 cup white vinegar
1/4 cup light brown sugar
2 carrots, cut into 1/4-inch dice
1 cup frozen peas, thawed
1/2 cup lightly packed mint leaves, coarsely chopped

Directions  
In a medium mixing bowl, prepare the pickle by stirring together the sweet soy sauce, vinegar, light brown sugar, sambal, shrimp paste, and salt. Add tomatoes and stir to combine. Allow pickle to marinate for at least 20 minutes. 

In the bowl of a food processor, combine the chilies, lemongrass, shallots and garlic. Puree, scraping the mixture off the sides as needed, until smooth, about 4-5 minutes.

In a medium bowl, toss the chicken with the turmeric, cinnamon and 1 tsp kosher salt. In a large, deep skillet, heat the oil until shimmering. Add half of the chicken thighs and cook over moderately high heat, turning once, until browned on both sides, about 8 minutes total; transfer to a plate. Repeat with the remaining chicken.

Add the pureed chili mixture to the skillet and cook over medium heat, stirring and breaking up any browned bits from the chicken, until golden brown, about 5-7 minutes. Add Primal Kitchen ketchup, vinegar, sugar and 1/2 cup of water and bring to a simmer. Return the chicken to the skillet with accumulated juices and simmer over moderately low heat until the chicken is tender and cooked through, about 15 minutes.

Meanwhile, in a medium pot of salted boiling water, cook the carrots until crisp-tender, about 3 minutes; drain. Add the carrots and peas to the chicken and simmer until heated through, about 5 minutes. Stir in the mint and season with salt. Transfer the chicken to a platter and spoon the sauce over the top. Serve With steamed Jasmine rice and pickled tomatoes.

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If you loved this recipe, you will love my recipes for  Stir-Fried Mushrooms and Tofu with Bok Choy, Pork Belly Stir-Fry with Snow Peas and Mixed Mushrooms and Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew!

Real California Cheese Mushroom & Pesto Quesadillas

If you’re a cheese lover like myself, you’d know that the key to the perfect quesadilla is the cheese! Instead of using just one kind of cheese for quesadillas, I like to use a Real California Milk shredded Mexican cheese blend for the filling. This blend typically combines the tart flavor of Monterey Jack, the rich flavor of sharp cheddar, and the mild flavor of Colby Jack. Getting to experience a blend of cheeses really adds flavor and variety, not to mention extra cheesy goodness!

As a Californian, I buy products with the Real California Milk seal because I know our state’s dairy products are produced the right away and are of the highest quality. When you buy cheese with a Real California Milk seal, you’re assured that you’re purchasing cheese made exclusively with Real California Milk by real cheese makers.   
       
Lucky for me (and you), I developed the perfect combination of quesadilla ingredients to knock your socks off AND to highlight Real California Cheese. The icing on the cake? Real California Fromage blanc! I had some extra in the fridge and thought, why not? It totally made this dish special.

Although the Real California cheeses have my heart, the epazote pesto also makes this quesadilla pop.  If you can’t find epazote, you can exclusively use fresh basil instead.

Pro Tip: before using adding the basil to the food processor: remove the stems and make sure it’s completely dry!     

Real California Cheese, Mushroom & Pesto Quesadillas

Time: 40 Minutes
Serves 4

Ingredients

Pesto
1 cup fresh epazote leaves
1/3 cup fresh basil leaves
1/3 cup extra-virgin olive oil
½ cup pine nuts
3 medium fresh birdseye chilies, roughly chopped
2 garlic cloves
Juice of 1 lemon
¼ tsp salt
1/8 tsp freshly ground black pepper

Mushroom Quesadillas
Extra-virgin olive oil
8 oz crimini mushrooms, sliced
3 cloves garlic, finely chopped, divided
5 small dried birdseye chilies, sliced thin
1 bunch green onions, white and light green parts only, finely sliced
10 epazote leaves
Kosher salt and freshly ground black pepper
2 cups spinach leaves
8 (6-inch) flour tortillas
12 oz Real California Milk shredded Mexican cheese blend

To Serve
Lime wedges
Sliced radishes
¼ cup Real California Milk fromage blanc

Directions
In a small food processor, prepare the pesto by combining the epazote, basil, extra-virgin olive oil, pine nuts, birdseye chilies, garlic, lemon juice, and salt and pepper. Blend until well combined. Set the pesto aside.

Heat 1 ½ tbsp extra-virgin olive oil over medium heat in a large sauté pan. Add half the mushrooms to the pan with ½ the garlic, ½ the chilies, ½ the green onions, and ½ the epazote leaves. Season to taste with kosher salt and freshly ground pepper. Sauté mushrooms until lightly browned, about 5 minutes. Transfer the mushrooms to a plate. Repeat with remaining mushrooms.

Return all mushrooms to the sauté pan over medium heat with additional olive oil if needed. Add spinach and stir until spinach wilts, remove from heat. 

Lay out tortillas on a large plate or work surface. Spread about 1 tbsp pesto over each tortilla, followed by 1/3 cup shredded cheese and ¼ cup of the mushroom mixture. 

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add open-faced tortillas, one at a time to the skillet and allow cheese to melt slightly. Fold tortilla over with a spatula to form a quesadilla and press down lightly. When the bottom of the tortilla is lightly browned, carefully flip the tortilla over on the other side. Press down lightly and continue cooking for about 1 minute, until the tortilla is browned on the opposite side. 

Transfer quesadillas to a platter and keep warm. Repeat with remaining tortillas, adding additional olive oil if necessary.

Serve quesadillas on plates and garnish with remaining mushroom mixture, small spoonfuls of fromage blanc, pesto, and radishes. Squeeze over lime wedges if desired. 

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If you loved this recipe, you will love my recipes for Chicken Mole Verde Tacos, Mushroom Tacos with Fried Eggs, and Health(ier) Chicken Enchiladas!

Open-Faced Grilled Veggie Sandwich

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When it comes to sandwiches, I most definitely do NOT discriminate. All shapes, sizes, temperatures, and textures all are welcome over here at Diet Assassinista. Although perfect for any (and every) meal, sandwiches are also great to keep in mind for your outdoor adventures. Whether it’s pre, mid, or post-adventure, they have the ability to pack in nutrients, fill you up, and keep you full.  
  
I made this open-faced veggie sandwich in collaboration with Alite’s Outdoor 101. It is the perfect guest to bring to a BBQ, picnic, or any adventure involving the great outdoors. It only takes minutes to prepare and is customizable to everyone’s individual liking! What better way to celebrate all that nature has to offer than chowing down on some delicious and nutritious food. 
 
Different veggies cook at different times so the key to success with this recipe is paying attention to which vegetables cook first and removing them from the hotter spots on the grill.
 
Outdoor 101 Protip: if you plan on making this meal in the field, consider mixing the balsamic honey dressing at home and pouring it into a bottle for easy transport.

What really gives this sandwich a leg up on flavor is the combination of goat cheese and balsamic honey dressing. Talk about a sweet and salty match made in heaven!! Now go hit the trails so you have an excuse to treat your tastebuds :)  

Open-Faced Grilled Veggie Sandwich

Serves 4
Time: 20 Minutes

In Collaboration with Alite Outdoor 101

Ingredients
1/4 cup olive oil
1 tsp honey
1 tbsp balsamic vinegar
2 tbsp oregano
1 tsp sea salt
Freshly cracked black pepper
1 yellow squash, sliced
1 zucchini, sliced lengthwise
1 small red bell pepper, seeded and quartered
1 small green bell pepper, seeded and quartered
6 small red spring onions, sliced lengthwise (or 1 small red onion, quartered)
4 ciabatta rolls, halved
4 tbsp aioli
1/2 cup garlic and herb goat cheese, divided

Directions
In a small bowl, combine olive oil, honey, balsamic vinegar, oregano, 1 tsp salt and black pepper to taste. Whisk dressing to combine.

Brush vegetables with the dressing and set remaining dressing aside.

Add the vegetables to an oiled grill over medium-high heat and cook on each side, until tender, about 5-10 minutes.

Move any vegetables that cook first to the cooler side of the grill to keep warm.

Transfer vegetables to a cutting board and slice peppers, zucchini, and spring onions into small pieces.

Brush each ciabatta half with 1 tbsp aioli and 1 tsp goat cheese. Add rolls to the grill, cut-side down, until toasted, about 1 minute.

Divide vegetables over the bread and top with remaining goat cheese.

Return ciabatta rolls to grill and cover for 2-3 minutes until the cheese is melted. Transfer the sandwiches to plates.

Spoon over reserved dressing and you’re ready to serve!

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If you loved this recipe, you will love my recipes for Greek Salad with Seared Salmon, Tofu Banh Mi, and Indonesian-Flavored Pork Lettuce Cups!

Roasted Trout with Herbs and Summer Squash

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I remember the first summer that Adrian and I grew squash back at our community garden when we lived in San Jose. To say the plant grew abundantly and thrived is an understatement!

Our squash story is simple and predictable, but it goes like this: Mid-summer, we left our garden alone for about a week so we could visit friends and family in Southern California. When we left town, the zucchini were too small to use up in a recipe, so we decided to let them grow a little more.

When we returned home, however, the zucchini were unrecognizable! Their growth was so freakish that each zucchini (and there were a lot!) had to have weighed at least 1.5 to 2 pounds. Some were 3 pounds. Adrian and I just looked at each other with equal parts amazement and bafflement. How did this happen? How are we going to use up all of this zucchini?

I'll just say that we made a lot of zucchini soup that year, and I honestly think I still need a break from that recipe! Since that summer, we learned to plant...less squash (!) in general, to harvest it much sooner, and to add squash blossoms to our meals to keep the crop yield down a bit.

This summer, it's yellow squash that's driving us up the wall. I swear that we blink and the squash double in size. While they're hard to keep up with, we can't really complain that we have so many vegetables at our fingertips.

So what's a yellow squash recipe that I can't get enough of in summer, even if I'm nearly squashed-out? This roasted trout recipe! It is so simple, so quick and easy, and so healthy! It's bright like summer and will leave you, your family, and your garden very, very happy!

Roasted Trout with Herbs and Summer Squash

Time: 20 Minutes
Serves 4

Ingredients
1 lb medium summer squash or zucchini, halved lengthwise, seeded, sliced ½-inch thick
1/3 cup chives, roughly chopped
3 vine ripe tomatoes, cut into ½-inch pieces
6 cloves garlic, finely chopped
Extra-virgin olive oil
1 small bunch tarragon leaves
1 small bunch thyme leaves, roughly chopped
4 (6 oz) trout fillets
1/8 tsp fennel pollen
Kosher salt and freshly ground black pepper
Juice of ½ lemon

Directions
Preheat oven to 450F.In a large mixing bowl, add zucchini, chives, tomatoes, and garlic. Toss with 1 tbsp olive oil and set aside. Add tarragon and thyme to a small bowl and lightly brush with olive oil.

Line a large baking sheet with foil and add trout to the center, skin-side down. Season the trout with fennel pollen, kosher salt, and freshly ground black pepper to taste. Add the tarragon and thyme on top of the fish. Scatter zucchini mixture around the edges and season with salt and pepper. Squeeze lemon juice over the fish and the vegetables.

Bake the fish for 10 to 15 minutes, until the internal temperature reaches 145F.
 

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If you loved this recipe, you will love my recipes for Rockfish with Orange, Fennel and Cannellini Beans, Salmon with Beurre Blanc and Sautéed Greens, and Pan-Fried Salmon over Broccolini and Farro!

Real California Milk Charcuterie Board

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Say cheese! I am a BIG fan of Real California Cheese! As a Californian, I am proud to partner with Real California Milk to promote local cheese artisans who have perfected the art of cheesemaking.

I eat cheese in everything from salads, to sandwiches, and tacos because it’s not only delicious, but it is also a nutritionally rich way to add calcium, protein, and minerals that help support strong bones and a healthy body. One of my favorite cheesy meals is actually the most simple: a charcuterie board! I built this charcuterie board with three amazing Californian cheeses: a dry jack, a blue cheese, and a triple creme cow’s milk cheese.

With any charcuterie board, I recommend selecting your favorite Real California Cheese first - check for the Real California Milk label! Then I recommend heading to the deli for charcuterie with a mix of textures, such as cured ham, pate, or salami. After, take a stroll down the produce aisle and select what’s in season! Finally, finish off your board with condiments like pickles, jam, and honey.

This week, Black Mission figs, raspberries, and strawberries were off the charts delicious, so I had to add them to my board. Boy did they pair well with the cheeses!

Visit the Real California Milk website’s Product Locator to find out where you can by artisanal cheeses made in California! 

Real California Milk Charcuterie Board

[Sponsored]

Time: 10 Minutes
Serves 2-4

Ingredients

Real California Cheeses
2 oz Real California Milk dry Monterey Jack cheese, cut into small slices
2 oz Real California Milk blue cheese, crumbled
2 oz Real California Milk triple creme cow’s milk cheese, sliced into wedges

Charcuterie
2 oz Italian prosciutto, sliced thin
2 oz milano salami, sliced thin
2 oz duck liver mousse

Fruit and More
4 fresh Black Mission figs, sliced in half
4 large strawberries, sliced
1 small handful raspberries
2 tbsp blackberry jam
4 caperberries
Small baguette, sliced

For Garnish
Fresh sage leaves
Fresh rosemary
1 tsp honey

Directions
Arrange cheeses, charcuterie, fruit, jam, caperberries, and baguette slices on a cheese board. Garnish with fresh herbs. Spoon honey over fruit and cheese, if desired. 

Mix and match fruit, cheese, and charcuterie with baguette slices. Enjoy!

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If you loved this recipe, you will love my recipes for  Easy Chicken and Blue Cheese Salad, The Real Deal Greek Salad, and Beet Rueben Sandwich!

Low-Carb Loaded Cauliflower Soup

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When you think about summer meals, I bet you don’t always include soup on your menu. Soup can actually be the perfect meal for when there are cooling patterns in the temperature that leave us hungry for a warm and comforting meal. This is what the week of 4th of July looks like here in the San Francisco Bay area.  

I love cauliflower soup because cauliflower paired with bacon is the perfect blend of comforting and fresh. They’re a dynamic duo that’ll leave you wanting more, but also feeling good about yourself - and your waistband!

I am a huge advocate for the ‘all foods fit’ mentality towards eating, but as a Registered Dietitian, some clients, especially those with glucose intolerance, need to watch their glycemic index closely. Many studies show that low-carb diets can be beneficial for individuals with type 2 diabetes, particularly those suffering from blood sugar dysregulation and insulin resistance.    

Incorporating low carb/high healthy fat meals into your diet can also greatly increase satisfaction.  Where some people go wrong with high fat diets is that they forget to include nutrient dense foods like vegetables. Cauliflower is the perfect way to add some extra nutrients without sacrificing flavor.  

Cauliflower is also a great vegetable because it is high in fiber, antioxidants, and choline. Choline is mostly made in the liver, but many Americans lack the extra choline needed from diet to help healthy brain development, muscle movement, and liver function.  

Throw this together for your next summer dinner, and you won’t be disappointed. If you’re not ‘low carbing’ it up, try pairing with a side of crusty bread.  The best is day old sourdough. YUM! 

Low Carb Loaded Cauliflower Soup

Time: 40 Minutes
Serves 4

Ingredients

10 slices thick-cut bacon
1 tbsp olive oil
1 small yellow onion, chopped
6 cloves garlic, minced
3 tbsp butter
2 large heads cauliflower, cored, cut into ½-inch florets
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 cup heavy whipping cream
2 cups shredded cheddar cheese
1 small bunch chives, roughly chopped

 
Directions

In a large unheated skillet, lay out half of the bacon slices without overcrowding too much. Cook bacon slowly over medium-low heat, flipping the bacon occasionally to allow browning on all sides. Pan-fry until crispy, about 8-12 minutes, and transfer to a paper towel-lined plate. Repeat with remaining bacon. Allow to cool, and then chop into ¼-inch pieces.
 
In a Dutch oven, heat olive oil over medium heat. Add onion and sauté until soft, about 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir butter until melted. Add cauliflower florets and pour over broth. Season with kosher salt and freshly ground black pepper to taste. Bring to a boil and reduce to a simmer. Cover and cook for 12-15 minutes, until the cauliflower is tender. Allow soup to cool slightly and then add whipping cream.
 
Using an immersion blender, blend the soup to reach your desired consistency, from very smooth to slightly chunky. Stir in ¾ of the bacon pieces and 1 ½ cups cheddar cheese. Adjust seasonings to taste.
 
Garnish soup with remaining bacon, cheese, and top with chives. Serve immediately!
 

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If you loved this recipe, you will love my recipes for  Quick & Easy Chicken Noodle Soup, Kickin’ Slow Cooker Carnitas, and Grilled Red Snapper and Clams in a Lovestuff Tomatillo Broth.  

Kickin' Slow Cooker Carnitas

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Slow cooking might sound intimidating, but it’s actually an easy and foolproof way to pull of a delicious meal with little effort!

For instance, if you braise carnitas over the stove, you’ll be tending to your Dutch oven for at least 3 to 4 hours. With a slow cooker, you simply just throw in your ingredients, close the lid, and let those ingredients become flavorful on their own, freeing you up to do whatever you want. By the time it’s done, your house will be smellin’ like your favorite Mexican restaurant. 

Slow cooking is seriously one of the easiest ways to add flavor that will taste as if you’ve been cooking for hours!  

Fun fact: Choosing to use pasture-raised pork can help to incorporate healthy levels of monounsaturated and saturated fats. Healthy fats are said to help sustain your energy better than sugars and carbohydrates.       

To make this carnitas recipe paleo friendly, try pairing with a coconut or almond flour tortilla. Or, if you’re just looking for a low carb and crunchy alternative, try serving with romaine lettuce cups!

Kickin’ Slow Cooker Carnitas

 Active Time: 15 minutes
Total Time: 8
Serves 6-8

 
Ingredients

1 cup water
1 tbsp sugar
Kosher salt and freshly ground black pepper
1 small red onion, thinly sliced
3 radishes, thinly spiced
2 medium jalapenos, seeded and thinly sliced
½ tsp black peppercorns
½ cup apple cider vinegar
1 large brown onion, chopped
2 cups chicken broth
1-2 chipotle chilies in adobo sauce, finely chopped
2 tbsp lime juice
3 bay leaves
1 tbsp garlic powder
2 tsp chili powder
2 tsp cumin
2 tsp oregano
1 (3-pound) boneless pork shoulder
 
To Serve
12-16 corn tortillas
1 avocado, peeled, pitted, and cubed
¼ cup cilantro, chopped
1 lime, cut into wedges
Pepper Jack cheese

 
Directions

Combine water, sugar, and 1 ½ tsp kosher salt to a medium bowl and stir to combine. Add red onion, radishes, jalapenos, and black peppercorns. Cover with apple cider vinegar and allow the pickled onion mixture to sit in the refrigerator overnight.
 
In a small bowl, combine the garlic, chili powder, cumin, oregano, and 2 tsp salt. Rub the pork shoulder with the spice mix.
 
Add the onion, chicken broth, chipotle chili, lime juice, and bay leaves to a 6-quart slow cooker. Stir to combine. Set the pork shoulder on top of the onion mixture, cover, and cook on low for 8 hours.
 
Add the pork to a large bowl or plate and shred. Season with freshly ground black pepper and salt if desired. Set aside.
 
Reserve ½ cup of broth from the slow cooker. Freeze remaining broth for a later use.
 
Preheat the oven to 400°F.
Transfer the pork to a rimmed baking sheet and broil for 8 minutes, until lightly crisped. Pour over ¼ cup of the reserved broth and cook for another 5 minutes, until the meat is crispy. Pour over remaining broth and remove from heat.
 
Serve carnitas over corn tortillas. Top with avocado, pickled onion mixture, cilantro, cheese. Serve with lime wedges on the side.
 

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If you loved this recipe, you will love my recipes for Chicken Mole Verde Tacos, Fish Tacos with Chipotle Crema and Cilantro Lime Rice, and Chicken Tikka Masala Enchiladas!

Braised Chicken with Artichokes and Fava Beans

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I’m convinced that when you cook with homemade and homegrown ingredients, your meals turn out even more satisfying and unique! Case in point: making this braised chicken dish with garden-grown fava beans! 

This last December, Adrian and I reserved a huge patch of our garden for favas, also referred to as a “broad bean.” We usually like to mix up the areas we plant in order to diversity our garden, but this year we decided to see what would happen if our favas had their own designated area. 

Let me tell you, our fava field did not disappoint when it matured in April! We harvested at least a few pounds, which we definitely couldn’t eat all in one sitting. So we preserved them instead.

How did we preserve our fava beans? The first thing we did was blanch them. Blanching beans preserves their vivacious color and smooth texture and allows them to retain up to 1300% more vitamin C than they would unblanched. After letting the favas cool, we vacuum sealed them and put them in the freezer. 

When I need them for recipes like this, all I have to do is take out my desired quantity of beans, thaw, peel, and throw them into whatever I’m cooking! Easy peasy.

Fava beans have the power to add a fun texture to any dish, especially when paired with chicken and artichokes. Fava beans also contain a high concentration of potassium, magnesium and zinc. 

In this dish, paring favas with artichokes is neat because they are said to help detoxify the body and aid with digestion discomfort. When put together, artichokes and chicken are a match made in heaven. Combining all of these ingredients and adding wine really allows for the flavors to be fused together and lends a very Mediterranean flavor to the dish!

This meal is perfect for a warm summer night. With it’s Italian influence, it’ll send you to sunset in Tuscany. Pair with a dry Sauvignon Blanc and voila, dinner is served. It’s even great as leftovers the next day!   

Braised Chicken with Artichokes and Fava Beans

Adapted from Bon Appétit Test Kitchen 

Time: 1 Hour
Serves 4

Ingredients
1 cup fresh fava beans (from about 1 pound pods)
Kosher salt
2 lemons, halved
3 pounds baby artichokes (about 16)
4 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2 pound chicken, cut into 10 pieces
8 shallots, peeled, halved
1 cup dry white wine
3 tablespoons white wine vinegar or sherry vinegar
1 cup low-sodium chicken broth
¼ cup fresh chives, chopped
1/4 cup chopped fresh flat-leaf parsley
Flaky sea salt (such as Maldon)

Directions
Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. 

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 425°F. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8–10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6–8 minutes (do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot and more oil if needed, and cook, stirring often, until golden brown and beginning to soften, 8–10 minutes. Add wine, vinegar, and broth, and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20–25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

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If you loved this recipe, you will love my recipes for Pan Seared Chicken Breasts with Orzo, One Pot German-Style Chicken, and Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa!

Zuchetti alla Puttanesca

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If you’re ever craving pasta, but trying to watch your waistline, I have the recipe for you!

This Zucchetti alla Puttanesca recipe, a.k.a. Puttanesca with Zucchini Noodles is a low-calorie pasta option! 20 oz of zucchini noodles will only set you back 30 nutritious calories per serving versus 400 calories in 1 lb of spaghetti. 

Are you still following?! That is an insane calorie difference.

Luckily, this spicy puttanesca sauce pairs extremely well with the zoodles. Adding some oil, olives, anchovies, and parmesan cheese bumps up the calories to 400 per serving, which is perfect amount for many of us to stay satisfied!

What’s even more exciting is that I produced my first cooking video! Check out the step-by-step process for Zuchetti alla Puttanesca at my new IGTV channel! Note: the video is best watched on a mobile device!

Zucchetti alla Puttanesca

Inspired by Epicurious
 
Time: 30 Minutes
Serves 4
 
Ingredients
1 ¼ lb zucchini (about 5 medium) or ¼ lb store-bought zucchini noodles
5 tbsp olive oil, divided
2 tbsp garlic cloves, finely chopped
1 tsp red pepper flakes
2 tsp dried oregano
1 28-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
2 tbsp anchovy fillets in oil, drained and chopped
2 tablespoons capers, drained
¼ cup fresh Italian parsley, chopped, divided
1.25 cups parmesan cheese, grated, divided
 
Directions
Using a spiralizer, cut Zucchini into thick spiral noodles.
 
Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, oregano, and sauté until fragrant, about 30 seconds. Stir in tomatoes, olives, anchovies, and capers. Break up tomatoes up with a spoon and simmer for 15 minutes, until thickened.
 
Meanwhile, in a separate large skillet, add 1 tbsp olive oil over medium-high heat. Add zucchini and cook until Zucchini is soft, but still al dente, about 2-3 minutes. Drain excess water.
 
Transfer Zucchini to the puttanesca sauce and simmer until combined, about 2-3 minutes. Stir in 2 tbsp parsley and 1 cup parmesan and season with salt and pepper to taste. Serve on plates and garnish with additional parmesan cheese and parsley.

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If you loved this recipe, you will also love my recipes for Sun-Dried Tomato Pasta with Garden Greens, Hearts of Palm Pasta with Sausage Ragu, and Clam Linguine With Herb Broth and Clams

Rockfish with Orange, Fennel and Cannellini Beans

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Get ready for the perfect light summer dinner that tastes great and will make you feel amazing! Fish in general is a perfect choice for a light and flavorful dinner. There are so many different ways to cook rockfish, but broiling your fish is an almost effortless and easy way to get the job done...yet still be full of flavor.  

Rockfish has a mild flavor with a flaky medium-firm texture. Not only is the fish on the sweeter side, but the fillets are packed with iron and vitamin B-12. Rockfish also provides a decent amount of omega-3 fatty acids, which our bodies cannot produce on their own. Did you know that omega-3s are thought to contribute to brain function and may reduce the levels of harmful inflammation in your body? That’s why the American Heart Association recommends eating two 3.5 oz servings of fatty fish each week!

Rockfish and oranges compliment each other quite nicely as the the fish already adds its own subtle sweetness. Cara Cara oranges and their unique red-tint bring a vibrant color pop to this dish. They also add an extra Vitamin C and A boost. Absorbing all of the flavor, the sliced fennel brings the ingredients together and the thyme intensifies these flavors even more.  

While you may have not tried Rockfish before, it is delicious! Give it a whirl and prepare to be dazzled.  

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Rockfish with Oranges, Fennel, and Cannellini Beans

Time: 45 Minutes
Serves 4
 
Ingredients
Extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 tbsp fresh thyme, finely chopped + additional thyme leaves to garnish
Kosher salt and freshly cracked black pepper
¼ cup mirin

2 (15 oz) cans cannellini beans, rinsed and drained
4 garlic cloves, finely chopped
¾ cup chicken broth
1 medium cara cara orange: ½ thinly sliced, juice and zest of ½ orange
1 cup fennel bulb, thinly sliced, divided
4 (6 oz) rockfish fillets
1 medium navel orange, thinly sliced
1 large fennel frond (optional)

Directions
Set an oven rack in the top third of the oven and preheat broiler.
 
In a large skillet or Dutch oven, heat 3 tbsp olive oil over medium heat. Add red onion and stir until soft, about 4-5 minutes. Stir in 1 tbsp thyme and season with salt and pepper to taste. Add mirin and continue stirring until reduced, about 3-4 minutes. Add the cannellini beans, garlic, and chicken stock and stir until well combined, about 2 minutes. Add the cara cara orange zest, half the sliced fennel, and cook over medium-high heat until the fennel is soft, about 5 minutes. Remove from heat and keep warm.
 
Line a baking sheet with parchment paper. Lightly coat fish on all sides with olive oil and season with salt and pepper to taste. In a small bowl, add half of the fennel and 2 tsp olive oil. Season with salt and pepper and mix to combine. Top the fish with the remaining sliced fennel, cara cara and navel orange slices, and a large fennel frond. Squeeze cara cara orange juice over the fish and vegetables.
 
Broil the fish for about 10-12 minutes until the internal temperature reaches 145F. Remove from heat.
 
Serve the beans on plates and top with the rock fish and orange slices. Garnish with thyme leaves if desired.

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