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Yum! Hubs whipped up this super easy and very delicious meal on a weeknight where I was needing a little TLC. I love the simplicity and bright, warm flavors. And the leftovers were great for days! I sliced up the chicken and ate it cold over the couscous for a refreshing and satisfying work lunch. Highly recommended for a quick and easy weeknight meal.

lemon parsley chicken with baked couscous_little spatula

Lemon Parsley Chicken with Baked Couscous
image and recipe via little spatula

3 chicken breasts
2 cups couscous
2 1/2 cups chicken broth
1 medium garlic cloves, minced
2 lemons, 1 zested
2 Tablespoons parsley, finely chopped
Kosher salt
Freshly Ground pepper
2 Tablespoons olive oil

Heat oven to 400 degrees. Season chicken with salt and pepper. Place in heated skillet for 2 minutes per side. Add garlic and saute for an additional minute. Remove from heat. In a medium baking dish, place couscous with chicken broth, olive oil, and salt and pepper to taste; stir to mix. Place chicken breasts on top of couscous mixture. Sprinkle with parsley and zest the lemon over dish. Place in oven for 20 minutes or until chicken is cooked through. Serve with additional lemon wedges.

The flavor and colors of this dish are so inviting. It’s definitely a comfort food dish, but outside my usual comfort zone of spice combinations. It’s not spicy, just flavorful and warm. I forgot how much I love eggplant too! This made a bit more than I was expecting (something like 6-8 servings over the usual 4-ish that my recipes are), I’m thinking I’ll shred the leftover chicken and mix it with the sauce into a big stew (easily schlepped to work that way!)

Morrocan Inspired Chicken _ raudette

Moroccan Inspired Chicken
via eatgood4life

2 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika (any other paprika will do)
1 1/2 tsp salt
2 tsp turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 medium tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
6 organic chicken thighs, fat removed
12 chicken drumsticks
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
2 cups couscous, cooked according to directions

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over (if the pot isn’t big enough, use a second medium sized pot and transfer half of the sauce). Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Start your couscous. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Serve chicken over couscous with a spoonful of sauce on top. Sprinkle with almonds and cilantro.

 

Green Goddess. I never really tasted something that captured that for me until this dish. Lemony green goodness. I’m so looking forward to leftovers tomorrow. I imagine this is just as delicious cold as warm! I’ll be adding it to the list of possible pasta salads, coming to a summer BBQ near you!
{update: this is AWESOME cold and I will definitely be using it as a sauce on at least 10 summer pasta salads this year. Yum!}

broccoli feta pasta_raudette

Broccoli & Feta Pasta
via the kitchn

1 pound broccoli, trimmed and cut into large chunks
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced
1/2 cup feta cheese, divided
1 pound pasta

Cut the broccoli into small florets and steam on the stove or in the microwave with 2 tablespoons of water. Season lightly with salt and pepper. Set aside. Start your pasta water and cook to al dente (I cooked mine in the broccoli water).
While the pasta is cooking, heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper. Serve over your pasta of choice with additional feta to taste.

I’m really really bad about making myself breakfast. Even when I’m home on the weekend. Suddenly it’s 1pm and I’m starving and… argh. I need to get better at this. One thing that’s really helped is overnight oats! It’s just one cup of oatmeal, one cup of your choice of milk, any mix-ins you want, time, and voilà!

raudette overnight oats

I’ve tried and seen a million great options. Here’s a roundup of a few of my favorites:

The first one I tried: Coconut with Coconut Milk (simple and perfect)
Peanut Butter & Banana

Peach Pie
Cinnamon Apple
Raspberry Almond

Flax and Blueberry Vanilla

And my own personal favorite:

Maple & Brown Sugar Overnight Oats
1 cup whole grain oats
1 cup almond milk
1 tablespoon brown sugar
1 tablespoon maple syrup

Mix well. Put into an airtight container (mason jars work well!). In the morning, stir and eat!
(sometimes if it’s a chilly morning, I’ll pop it in the microwave for 30 seconds or so).

Oh. My. I’ve always had a soft spot for sloppy joes, but mixing them up with taco flavor and toppings? Mind blown. And easily made vegetarian by swapping out the meat & chicken broth!

taco sloppy joes
Taco Sloppy Joes
via lemons for lulu

1 pound ground turkey
1 medium onion, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup salsa
1/4 cup chicken broth
14 ounces pinto beans, rinsed and drained
1 cup frozen corn
1 cup cheddar cheese, shredded
1 cup lettuce, shredded
1/2 cup diced tomatoes
1 avocado, diced
1/2 cup cilantro, chopped
Sour Cream (and any other toppings you’d like!)
4 hamburger buns

Heat a large skillet over medium heat. Add ground turkey and cook until mostly brown. Add the diced onion and cook until the turkey has browned and the onion is translucent. Add garlic, chili powder, oregano, cumin and salt. Stir. Add broth and salsa. Stir. Add the beans and frozen corn. Reduce heat and cook for 10-15 minutes or until mixture has thickened.
Split each hamburger bun. Top each with turkey mixture, cheese, tomatoes, avocado, cilantro, sour cream, etc. Enjoy!

Hi friends! You may have noticed it’s been a bit since I’ve posted. Well, officially I’m putting myself on Spring Break :) I’ve just got a few things to take care of in the non-internet world, but here are a few fun things I’ve been doing lately! And I’ll be back before you know it next month with new recipes, lots of subscription boxes, fun new beauty items, and some new content too!

Life lately:

creamy cajun chicken pot _ how sweet eatsLove this slighty creamy, slighty spicy, veggie packed one-pot (and one plate) pasta dish. Great for a cool night, but bright enough flavors that I can definitely see myself going to this again in the coming summer months! Click through for the full recipe from How Sweet Eats.

chicken asparagus stir fry _ the lemon bowlAnd talk about fresh! This fantastic, super easy stir fry will be at the top of my list all summer. So easy and filling on it it’s own, or served beautifully over rice or quinoa. Maybe even over a salad! Click through here for the full recipe from the Lemon Bowl.

lentils with broccoli rabe _ the kitchn
I’ve been trying to figure out all the best recipes for the bags upon bags on lentils I have in my cabinet. It’s one of those things I love to have on hand, but must’ve gone a little overboard storing up this winter. When I stumbled across this recipe, I jumped! I love a rich green with creamy lentils and had been thinking about trying to work more broccoli rabe into my diet. We’ve got one store in the neighborhood that carries it, and it’s worth the little drive for sure! Click through for the full recipe from the Kitchn.

Some old favorites back in the rotation:

Rocksbox is back! And with so much new great stuff. I love their instagram feed, where we can #wishlist to our hearts desires. All my new boxes have been fantastic. Including these pics of a few new items I kept:

rocksbox raudette april

Kendra Scott Ring Set in Viva
Gorjana Layer Necklace
Sophie Harper Pave Circle Studs

Click here for a free month of jewelry styling!

silly hubs and raudette brunch Oh yeah, and lots of time with this goofy guy :)

Check out my new instagram feed here or my facebook page for more updates!

Thanks for checking in. See you soon! xoxo.

Finally! I’ve been meaning to try zucchini noodles for so long and after we finally picked up a spiralizer, I knew it was on. Love this for a meatless Monday! It’s rich and satisfying but not too heavy. Planned on making this with pork chops, but ended up just eating 2 giant bowls instead!

Creamy Red Pepper Zucchini Noodles

Zucchini Noodles with Roasted Red Pepper & Chèvre Sauce
via GI365

2 roasted red peppers, about 8 ounces (fresh or jarred)
1/2 cup minced onion
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
1/4 cup + 1 tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chèvre)
2 cloves garlic, minced
2 teaspoons
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
Freshly ground black pepper

Add the 2 roasted bell peppers, 1 tablespoon olive oil, goat cheese and 1 teaspoon salt to the blender. Blend until smooth. For the zucchini noodles: heat a large, deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic; sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.