Health Food – Blondie Birdie

Fall Foodie: Parmesan Roasted Cauliflower

November 12, 2018November 18, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Monday, everyone!

Thanksgiving is next week- and in the days leading up to it- I’ve got a couple of Friends-givings to attend around the city. While I’m preparing menus, seating arrangements, decor and a *fantastic* playlist- I’ve also been experimenting in the kitchen with different vegetables to incorporate some new dishes into the lineup for the big meal. This past weekend, it was cauliflower’s turn for a transformation.

When I was a kid, I hated cauliflower. The texture and taste reminded me of Styrofoam- but as I got older and saw just how many endless and delicious possibilities it can be used for, I can’t get enough of it. For this quick dish- all you need is a handful of ingredients (including cheese, which automatically makes everything so much better) and just over a half hour of time to make a crunchy, savory side for your next holiday meal!

WHAT YOU’LL NEED:

7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tablespoons olive oil
1 cup Italian bread crumbs
½ teaspoon garlic powder
½ teaspoon salt
⅓ cup Parmesan cheese

READY? HERE’S WHAT YOU DO:

Preheat oven to 425ºF. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
Combine the cauliflower and olive oil in a large Ziplock bag or a large bowl and shake or toss to coat the florets evenly.
Add the remaining ingredients to the bag/bowl and shake/toss until coated, pressing slightly to help the breading stick to the florets.
Pour the coated florets onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes.
Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot and enjoy!

If you’ve got fussy eaters (particularly kids who are anti-vegetable)– then this is a good way to get them to eat cauliflower without protest. The cheese and garlic taste incredible together, and the breading gives the otherwise soft cauliflower a much-needed crunch and extra flavor.

Add a little ranch dressing on the side and you’ve got the perfect vegetable appetizer to serve before the turkey and stuffing! Best of all? These are light- which means they won’t make you feel like you ate too much or weigh you down before it’s time to dive into the main course(s)!

But that’s all for me today. It’s time to chug my morning coffee and get to work. Now that the holidays are coming up- things tend to get a little busy around the office- so I’m trying to stay one step ahead!

Have a great Monday, everyone!

– Ashley –

Backyard BBQ Recipes: Honey-Lime Chicken and Veggies in Foil

July 25, 2018August 1, 2018by Ashley DeLargeLeave a Comment

Good Morning and Happy Wednesday, everyone!

I’m getting ready to finish an early morning stretch and then get to work on some cases while simultaneously preparing for plans tonight with a particularly handsome fella- but before I dive right into that- I wanted to share a 30 minute recipe that is going to make your next grilling endeavor a breeze.

After fighting off wasps that have congregated on my back porch over the course of the past couple of weeks- I declared myself victorious and able to use my grill again without risking a hospital visit from being stung 100+ times. My first order of business were whipping up these “pocket dinners”- meaning the meal is cooked to perfection within a tin foil pocket.

It’s super easy to do- and, like many of the recipes here- can be completely customized with your choice of vegetables and seasonings.

WHAT YOU’LL NEED:

3 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced ginger
2 tablespoons honey
Zest of 1 lime
Four 6-ounce chicken breasts
1 teaspoon cumin
½ teaspoon smoked paprika
1 bunch asparagus
Kosher salt and freshly ground black pepper
2 ears corn, halved
2 tablespoons chopped fresh cilantro
¼ cup thinly sliced green onion

READY? HERE’S WHAT YOU DO:

In a small bowl, stir together the butter, olive oil, garlic, ginger, honey and lime zest.
Using 12-inch sheets of foil, build four packets. Place a chicken breast in the center of each. Season it with cumin and paprika. Divide the asparagus among the packets. Brush the chicken and asparagus with the honey-ginger sauce and season with salt and pepper. Fold the foil over the food inside and crimp several times to seal.
Preheat a grill or grill pan over medium-high heat. Grill the packets until the chicken is cooked through, 10 to 12 minutes.
About 5 minutes before the chicken is finished, add the corn to the grill and cook until it’s browned on all sides, about 5 minutes.
Garnish the chicken with cilantro and green onion before serving.

What I love the most about this recipe- apart from quite a few different flavors and textures blending perfectly together- is that this is also a pretty healthy dinner, too. The chicken breast isn’t covered in fattening breading and the vegetables are, well- vegetables. You can’t really mess those up.

I’ve since fallen down the “Pocket Dinner” rabbit hole online- finding a ton of recipes similar to this one to try- so here’s hoping the wasps keep away so I can keep using my grill during the next couple of weeks!

Enjoy your Hump Day, everyone! See you all on Friday!

– Ashley –

Backyard BBQ Recipes: Pesto Zoodles

June 13, 2018June 19, 2018by Ashley DeLargeLeave a Comment

Good Morning, everyone! It’s officially Hump Day!

I was really excited to share this recipe I whipped up this past weekend for a quick outdoor brunch with friends, because not only is it a healthier alternative to regular pasta (which I love, don’t get me wrong)– but it’s also really flavorful and super easy to make!

You can buy “zoodles” (zucchini noodles) pre-made in the produce section at most grocery stores, but if you want to make them the old fashioned way- you can pick up an easy to use and inexpensive spiral vegetable slicer like THIS ONE. I use mine to make zucchini noodles, summer squash noodles, and butternut squash noodles for my Fall/Autumn recipes!

But let’s get back to this very tasty- and very green dish- that only takes about 20-25 minutes to prep and cook!

WHAT YOU’LL NEED:

FOR THE PESTO:

2 cups fresh basil leaves
⅓ cup pine nuts
⅓ cup extra-virgin olive oil, or more as needed
1 garlic clove, smashed
3 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper

ZOODLES:

1 tablespoon extra-virgin olive oil
4 zucchini, cut into noodles
1 sweet onion, thinly sliced
Parmesan cheese curls, as needed for garnish
Red-pepper flakes, as needed for garnish (optional)

READY? HERE’S WHAT YOU DO:

MAKE THE PESTO: In a food processor or blender, pulse the basil, garlic, pine nuts and grated Parmesan until coarsely chopped.
With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper.
MAKE THE ZOODLES: In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 4 to 5 minutes more.
Add the pesto and toss until the noodles are well coated.
Serve warm, garnished with Parmesan curls and red-pepper flakes, if using, to taste.

What I loved most about this dish, apart from the taste- was that I didn’t feel overly full or stuffed after I ate a plate of it. I was satisfied and comfortable- and didn’t need to take a three hour nap while it sat in my stomach before I could feel energized or productive again. The zoodles were refreshing, filling- and delicious!

I’m looking forward to re-making this with a creamy Alfredo sauce in place of the pesto sauce at some point within the next week. I bet it’s going to be so good!

Here’s hoping you all have a terrific Wednesday! I’m off to work!

P.S. – Have you entered my Beach Giveaway?

– Ashley –