Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
I am in the kitchen making a scrumptious dinner and my kids are opening and closing the refrigerator and cabinets the entire time scrounging for food. As I’m tripping over toys and little feet I’m reminding them, “I’m making dinner! It’s almost ready!”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky SharkThroughout all the constant interruptions it finally gets on the table and I hear, “I want a peanut butter sandwich!” So I compromise (word of the day from my son’s behavioral aide) and I say, “Okay, one bite of mac and I’ll make you a sandwich.”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Needless to say that sandwich remained untouched after my 5 year old tasted my mac.This Five Cheese Chicken and Cauliflower Orzo is absolutely Hands-Down-Get-In-My-Book-Must-Make-Again-Delicious!!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
My oldest child had seconds. My finicky shark ate everything except the chicken (sometimes he’s a vegetarian), my youngest boy ate all the orzo, and my little girl ate it all! My biggest fish had three helpings. I had to stop at one but…oh-my-goodness…

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Now I basically just threw a bunch of yummy food together with what was in my kitchen staples, but shop for these ingredients again I will, because the proper ratio of the five cheeses is what made this meal! And no heavy cream was used whatsoever! Just reduced fat cream cheese, chicken broth and a mix of cheeses lent to this dish’s irresistible creaminess.

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

So get to it! Make this!! You must!! It literally only takes about 30 minutes from start to finish!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 549 calories

Fat 26 g

Carbs 49 g

Protein 29 g

8


Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Ingredients

  • 1 lb package orzo pasta, uncooked
  • 14 oz chicken breast
  • 1 head cauliflower, roughly chopped
  • 1/4 cup white onion, diced
  • 3 cloves garlic, pressed
  • 1 Tb canola oil
  • 4 Tb butter, divided
  • 2 quarts water
  • 1/2 tsp salt
  • 2 Tb chicken bouillon
  • 4 oz Neufchâtel cheese
  • 2 oz part skim mozzarella cheese, fresh grated
  • 3 oz Colby jack cheese, fresh grated
  • 3 oz cheddar cheese, fresh grated
  • 1 oz parmagiana reggiano cheese, fresh grated plus more for garnish
  • 2 Tb chopped basil, for garnish

Instructions

  1. In a large pot, bring 2 quarts of water to a boil. Add the chicken (and dash salt), and reduce heat to medium high. Cover and boil until cooked through, about 10-12 minutes.
  2. Meanwhile prep the vegetables by roughly chopping the cauliflower, dicing the onion and pressing the garlic.
  3. Then in a large skillet with a lid, melt 2 Tb butter with the canola oil over medium heat. Add the cauliflower and sauté about 5 minutes.
  4. Add the diced onion and pressed garlic. Sprinkle with 1/2 tsp salt. Sauté for another 3 minutes. Reduce heat to low, cover and steam about 3 minutes while the chicken finishes cooking.
  5. Remove the chicken from the pot (do not drain!) and carefully dice it (it will be hot!).
  6. Add the chicken bouillon to the skillet. Add the diced chicken and the reserved cooking liquid. Stir in the dry pasta. Cover and simmer on medium low heat until most of the liquid is absorbed and the pasta is tender, about 7-8 minutes, stirring halfway through cooking time.
  7. Reduce heat back to low. Stir in the neufchatel cream cheese and remaining butter and combine until smooth. Stir in the remaining cheeses until melted. Remove from heat and cool slightly before serving. The sauce will thicken additionally upon standing.
  8. Spoon onto plates to serve. Sprinkle with additional grated Romano cheese and fresh basil, if desired.

Grilled Brie Cheese and Dark Chocolate Sandwiches #Choctoberfest with Imperial Sugar – Giveaway

 

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

Are my picky kids beginning to be unpicky? Or does chocolate just contain magic powers that make anything tasty? Or maybe a little of both?

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

I think my finicky shark is still finicky. But my other boys-they may have found a new favorite gourmet grilled cheese.

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

Sure the fact that these heart heathy sandwiches were cut into a heart-pun intended-may have brought a little bit of interest to these sandwiches. Or the melting dark chocolate and gooey cheese dripping out the sides may have also contributed to that factor. Or they could have just been hungry. But I choose to believe that maybe, just maybe, these sandwiches were actually good enough for a kid! Say what? I know-it’s just too gourmet!!

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

The sweet dark chocolate ties well with the creamy brie and lightly salted sourdough. Try it you must. Especially with Just Hemp Foods hemp seed oil. The nutty, healthy glaze it adds to the bread is a plus!

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

These delicious sandwiches just take a few ingredients.

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

And some basic assembly and bread glazing.

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

Just sandwich the chocolate and cheese inside.

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

And place on a grill pan for a few minutes.

Grilled Brie Cheese and Dark Chocolate Sandwiches - Famished Fish, Finicky Shark

Okay, now go rush to the kitchen and make these!

*Inspired by this recipe by Giada De Laurentiis.

Grilled Brie Cheese and Dark Chocolate Sandwiches

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Number of servings: 4

Per Serving 485 calories

Fat 20 g

Carbs 61 g

Protein 18 g

4


Grilled Brie Cheese and Dark Chocolate Sandwiches

Ingredients

  • 4 large slices sourdough bread
  • 4 oz sliced brie cheese
  • 1/4 cup dark chocolate chips
  • 1 tsp fresh basil from a tube
  • 2 Tb Just Hemp Foods hemp seed oil (or olive oil)
  • pinch sea salt

Instructions

  1. In a small dish, mix together the hemp seed oil, basil and sea salt.
  2. Using a basting brush, brush the oil mixture on the outsides of the sourdough bread.
  3. Sandwich 2 oz of sliced brie and 2 Tb chocolate chips inside each of two bread slices.
  4. Place each sandwich (there will be two) on the griddle set over medium and grill on each side, turning after 2 1/2 minutes, until golden brown.
  5. Slice each sandwich in half to serve 4.

Don’t forget to enter the GIVEAWAY!

S'mores Champurrado - Famisehd Fish, Finicky Shark

*This post was sponsored by Just Hemp Foods. I received free product from the sponsor for participating in #Choctoberfest with Imperial Sugar. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

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Lemon Chicken and Broccoli

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

There’s a thing about Chinese food. It’s either super greasy and laden with salt, or it’s simple, lightly woked and bursting with freshness.

I choose to make my Chinese food at home the latter way. I love my vegetables to be crisp tender and bright, therefore I blanch them. And I prefer my meats to be grilled with a bit of sauce that can actually stick. So I toss my proteins in cornstarch and lightly cook them in a touch of oil, then add in my sauce.

 

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Enter this Light Lemon Chicken and Broccoli. Where I’ve diced little pieces of lean chicken breast and tossed them in cornstarch, then cooked them evenly and tossed together with freshly blanched broccoli.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Our family loves Chinese buffets, but I really wish more of the selections were made like this, instead of swimming in salty sauce and loads of grease. Maybe it’s the just the buffets that make it this way. Because I have dined at Chinese restaurants, and their food-so much better!

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

I love the bright green of this broccoli and light coating on the chicken. Such a match made in poultry.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Lemon Chicken and Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 311 calories

Fat 16 g

Carbs 13 g

Protein 30 g

4


Lemon Chicken and Broccoli

Ingredients

  • 14 oz chicken breast, diced in 1/2" pieces
  • 2 Tb cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb broccoli florets
  • dash salt
  • dash pepper
  • dash garlic powder
  • dash chili powder (optional)
  • 1 Tb canola oil, divided
  • 1 cup cold water, divided
  • 1 tsp cornstarch
  • 2 Tb lemon juice
  • 1/2 tsp minced ginger
  • salt and pepper to taste

Instructions

  1. In a large skillet or wok set over medium heat, heat 1/2 Tb canola oil. Add the broccoli and season with salt, pepper, garlic and chili powders. Saute lightly to coat then pour 1/4 cup water over and cover. Cook until crisp tender, about 3-4 minutes.
  2. Transfer broccoli to a colander and rinse quickly under running water. Set aside.
  3. Toss the chicken in 2 Tb cornstarch, 1/2 tsp salt and 1/2 tsp pepper.
  4. Wipe the skillet then add remaining 1/2 Tb canola oil. Cook the chicken over medium, stirring occassionally, until cooked through and no longer pink, about 5 minutes.
  5. In a small bowl, combine the remaining 3/4 cup cold water, 1 tsp cornstarch, lemon juice and ginger. Pour over the chicken and season with salt and pepper.
  6. Cook until sauce is slightly thickened and bubbly, then add back in broccoli, until heated through.
  7. Serve with rice or noodles, if desired.

Cheesy Chili Tots – #SRC

Cheesy Chili Tots | Famished Fish, Finicky Shark

My finickiest shark has been on a chili fry kick since the beginning of summer. Yes, I know these are a bit on the fatty side, but he’s a bit on the thinner side, a nasty side effect of his ADHD medication. But a plus to chili fries is they are typically gluten free, and therefore autism friendly. Win, win, and happy mom!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Another happy note: I got to review Amy’s blog over at Amy’s Cooking Adventures this month for Secret Recipe Club. It’s this super cool recipe where a group of us food bloggers sneak onto another’s blog, explore it, cook it and share it. I love Amy’s blog. I’ve actually been stalking her blog for awhile, as I’ve actually linked with her on other events before too!

But Amy, when I saw these Chili Tots…Oh I immediately thought how perfect it was for Finicky Shark! Gluten free, meaty, cheesy, potatoey (is that a word?). And this was her dinner! How much more personal to Amy can we get than that! I love to share my secret bloggers’ more personable recipes. It really gets to the gut of their blog.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Amy started her blog almost like me, inspired by her picky child, her oldest boy Dude. Amy loves to read and sew and would be a school teacher had she not made the respectful decision to stay home with her kiddos. Amy’s reference to her home as “organized chaos” rings true to me too! So funny!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Of course I could have made her Homemade Egg Noodles which called to my inner child, but nagged at my lazy self. Amy’s super Easy Slow Cooker Risotto is definitely in my make later book. I did base my chili for this recipe on her Hearty Garden Chili here. I swapped veggie for veggie and added canned chili instead of beans. I also swapped ground beef for ground turkey sausage. Either way, it was delicious and even more delicious the very next day!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Now let’s cook!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Add the mushrooms to the browned meat.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the tomatoes and red wine.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the canned chili with beans.

Okay, now stuff your face, as Amy says. 😉

And check out the other SRC recipes below.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Cheesy Chili Tots

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 763 calories

Fat 48 g

Carbs 50 g

Protein 33 g

6


Cheesy Chili Tots

Ingredients

  • 1 32 ounce bag potato tots or rounds
  • 1 lb ground turkey breakfast sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 roma tomato, diced
  • 1 cup sweet red wine
  • 1 Tb canola oil
  • 1 tsp salt
  • 2 15 oz cans spicy chili with beans
  • 5 oz cheddar cheese, shredded
  • 5 oz monterrey jack cheese, shredded

Instructions

  1. First bake the potato tots as directed on the packaging, (approx 425F for about 12-15 minutes).
  2. In a large skillet set over medium heat, brown the ground turkey and diced onion in the canola oil. Cook 5 minutes, breaking down the sausage. Add the minced garlic. Season with salt.
  3. Stir in the mushrooms and saute 1 minute. Add the tomatoes and red wine and reduce heat slightly. Cook down wine about 5 minutes. Stir in the canned chili and simmer about 5-10 minutes, stirring occasionally until heated through and flavors have combined.
  4. Serve chili ladled over potato tots and sprinkled with shredded cheese.

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Thai Chicken and Potato Curry – #SRC

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Do you ever flip through a cookbook or a magazine and find that special recipe you always wanted to make? The exotic one with the special ingredients but the simplest of steps? As I was browsing through Corina’s blog at Searching for Spice, I came across this recipe for Thai Chicken and Potato Curry.

I was assigned Corina’s blog for this month’s Secret Recipe Club reveal, where a group of bloggers are given a new bloggers online cookbook to share a recipe of their liking.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

The beauty of this dish had me anticipating dinner. Even after eating at the buffet for my son’s birthday lunch, I still came home and made this wonderful meal, that even my husband enjoyed a second helping of, because it was that satisfying. Even my baby was gobbling up curry soaked rice. She loves to eat!

What I love about Corina’s blog is her variety of curry, spicy and savory dishes. She and I share a love of curries and ethnic foods. I think I may have to dog ear her entire blog, as a cookbook of my own collection to store away for safe keeping. She did, in fact, begin her blog as a way to record all of her recipes in one place. What a great way of keeping memories and favorites!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Some recipes on her blog I was especially drawn to was her Chicken Katsu Curry, which was gorgeous fried chicken pieces served with a rich curry sauce, Capsicum Subzi, an Indian vegetable curry and rice dish, and a beautiful caramelized Banana Upside Down Cake. I’m telling you, her blog is endless. You really need to check it out! And here’s my version of her delicious Thai Chicken and Potato Curry which she points out, you can do just about anything with.

What I love about this recipe is that I was able to use my collection of fresh refrigerated herb pastes, like chili, ginger and lemon grass, and plucked leaves straight from my lemon tree. I chose bamboo shoots, baby corn and sweet peas as my accompaniment to the chicken and potatoes. This dish is a gorgeous coconut milk based yellow curry that is full of spunk. A true dish that belongs on my “make again” list.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Getting the curry sauce going.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the chicken breast strips.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the veggies after the chicken is cooked through.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Heated through and ready to serve.

If you really want to try an easy ethnic recipe, please put this on your list. Your tummy and taste buds will thank you!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry – #SRC

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 718 calories

Fat 32 g

Carbs 82 g

Protein 31 g

4


Thai Chicken and Potato Curry – #SRC

Ingredients

    Rice

  • 1 cup jasmine rice, dry
  • 1 1/2 cups water
  • For the Curry

  • 1 Tb peanut or macadamia nut oil
  • 1 tsp chili paste
  • 2 tsp garlic paste
  • 1 Tb ginger paste
  • 1 Tb lemon grass paste
  • 1/2 tsp turmeric
  • 1/2 black pepper
  • 2 Tb water
  • For the Dish

  • 13.5 oz can coconut milk
  • 8 oz chicken stock
  • 3/4 lb chicken breast, slice thin
  • 2 small golden potatoes, scrubbed and cubed
  • 5 oz can bamboo shoots
  • 15 oz can baby corn
  • 1/2 cup frozen sweet peas
  • 1 to 2 teaspoons fish sauce

Instructions

  1. Combine the rice and water in a medium saucepan. Bring the water to boiling, then reduce heat to low, cover and simmer until water is absorbed, about 20 minutes.
  2. In a small dish, combine the curry ingredients until blended.
  3. Heat a wok or non stick skillet over medium heat and add the oil. Pour in the curry and cook until it bubbles and thickens slightly, about 2 minutes.
  4. Pour in the coconut milk and add the potatoes. Stir to combine. Add enough of the chicken stock to cover the potatoes. Reduce heat to medium low and simmer, uncovered for about 10 minutes.
  5. Stir in the chicken and remaining chicken broth. Continue simmering until chicken is cooked through, about 5-7 minutes, stirring occasionally. Stir in the vegetables and heat through.
  6. Remove from heat and add the fish sauce to taste. Serve with jasmine rice.

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Asian Style Stuffed Zucchini

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini. In full disclosure I really, really wanted an eggroll. Or two or three. But see I’ve been trying to stay somewhat remotely healthy in my eating habits lately, while craving every last sweet, carb and cookie I can think of. (They really don’t disclose the cravings after the baby is born.)

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Breast feed, they say. You’ll lose weight, they say. Um, yea, this is me, starving all day long. And NOT losing weight.

Okay, so this stuffed zucchini. Kinda sorta did satisfy my need for a greasy fried egg roll. I made an Asian seasoned stir fry with ground pork and vitamin rich kale, with crunchy water chestnuts and topped it all off with sriracha and hoison sauce and pretty little sesame seeds. Did you know even those teeny little sesame seeds are good for the body? They have monounsaturated fats!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

And I might add, this did make delicious leftovers. This was not a finicky shark friendly meal-at least not all of it. They did eat the meat! Something about those green squash makes my kids hide. I need to remind my 4 year old that it was his favorite pureed food as a baby. We did the Baby Bullet thing. He loved it!

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

So yes, I had leftovers! I get excited when I can enjoy my dinner twice. Not that I’m complaining when the family loves my meals and inhales it all in the first helping. But I can be a little selfish when it comes to good food. Stick around for the simple recipe.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Asian Style Stuffed Zucchini
Ingredients:
4 large zucchinis
1 lb ground pork (or beef, turkey or chicken)
3 cups chopped kale, washed and stems removed
1 large carrot, finely shredded
3 green onions, sliced
1 small can sliced water chestnuts
1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
1 tsp Gourmet Garden chunky garlic paste or minced garlic
1/2 tsp salt
3-4 Tb low sodium soy sauce
Cooking spray
Optional Garnish:
Hoisin sauce
Sriracha sauce
Sesame seeds

Directions:
In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.

At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.

Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Asian Style Stuffed Zucchini | Famished Fish, Finicky Shark

Do you have any sneaky ways of satisfying your cravings?

Asian Style Stuffed Zucchini

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 439 calories

Fat 26 g

Carbs 29 g

Protein 27 g

4


Asian Style Stuffed Zucchini

Ingredients

  • 4 large zucchinis, sliced lengthwise
  • 1 lb ground pork (or beef, turkey or chicken)
  • 3 cups chopped kale, washed and stems removed
  • 1 large carrot, finely shredded
  • 3 green onions, sliced
  • 1 small can sliced water chestnuts
  • 1 Tb Gourmet Garden Thai Seasoning paste or equivalent seasoning
  • 1 tsp Gourmet Garden chunky garlic paste or minced garlic
  • 1/2 tsp salt
  • 3-4 Tb low sodium soy sauce
  • Cooking spray

Instructions

  1. In a medium skillet set over medium high heat, brown the ground pork with the sliced green onions.
  2. When the pork is browned and the onions are tender, stir in the remaining ingredients, except the zucchinis. Cook and stir mixture until combined and vegetables are tender.
  3. Meanwhile, heat a griddle over medium heat. Lightly spray the griddle with cooking spray and grill the zucchinis, split lengthwise face down on the grill.
  4. At this point you can scoop out some of the zucchini pulp and stuff with the meat and vegetable mixture, or simply top the zucchinis as desired.
  5. Garnish with desired sauces and sesame seeds. Eat with a knife and fork.

Notes

Optional Garnish: Hoisin sauce Sriracha sauce Sesame seeds

Rustic White Bean and Kale Soup with Sausage

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I’m a slave to my SD card. I put it in my camera, I put it in my laptop, I put it in my camera, I put it in my laptop. Well my precious SD card had a minor accident and I can no longer have said SD card meet my camera. So off to my iPhone 6 and these photos. They will just have to do. See, I made this super healthy white bean and kale soup with big slices of chicken sausage over the weekend, shared a mention of it on my Facebook page, and a sweet friend of mine requested I post the recipe.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

It turned out fantabulous. My idea was to make it again, as I took no prep photos like I usually do. And then, well, I am always a people pleaser, so here I go, whipping up this post to share the recipe now. You all have a cooking imagination, no?

I called this soup rustic due to it’s flair of flavor. The buttery white beans and bitter kale are simmered with coriander and cumin and savory chicken broth, then tangy lemon juice is stirred in at the end to brighten the flavors, tame the kale, and make your mouth say, ah. Seriously, my kids didn’t even flinch at the green stuff!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I slow cooked this soup on high for 4 hours, but it can easily be slow cooked for 8, or low simmered for 2 hours. I blended half the soup (without the sausage of course) and mixed it back in, however it can be left as a whole just the same. It’s a gorgeous soup! And please, please, please serve it with crusty or buttery grilled sourdough bread. It’s just heaven soaking up the savory broth.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Rustic White Bean and Kale Soup with Sausage
Ingredients:
1 lb white beans (navy beans), sorted and rinsed
one bunch kale, stems removed, washed and chopped
5 links cured chicken sausage, sliced into 1/4″ slices
1 large white onion, diced
4 cloves garlic, smashed
1 Tb canola oil
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1 Tb chicken bouillon
10 cups water
2 Tb lemon juice

Directions:
In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
Stir in the lemon juice. The soup is done at this point and ready to enjoy. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.
Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

Please do enjoy! I just lapped up leftovers of this today. Yummy!!!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Tomorrow’s mission: buy a new SD card!

Rustic White Bean and Kale Soup with Sausage

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 12

Per Serving 195 calories

Fat 5 g

Carbs 27 g

Protein 13 g

12


Rustic White Bean and Kale Soup with Sausage

Ingredients

  • 1 lb white beans (navy beans), sorted and rinsed
  • one bunch kale, stems removed, washed and chopped
  • 5 links cured chicken sausage, sliced into 1/4″ slices
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 Tb chicken bouillon
  • 10 cups water
  • 2 Tb lemon juice

Instructions

  1. In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
  2. Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
  3. Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
  4. Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
  5. Stir in the lemon juice. The soup is done at this point and ready to enjoy.
  6. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.

Notes

Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

 

Grilled Asparagus and Brussels over Greens with Tuna and Egg

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.

I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…

Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.

I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.

Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!

My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!

Grilled Asparagus and Brussels over Greens with Tuna and Egg
Ingredients:
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
Squeeze lemon

Directions:
On a griddle, drizzle the olive oil. Heat over medium.

Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.

Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.

Enjoy eating green and staying healthy!!

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chicken Piccata with Angel Hair Pasta – #SRC

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

If ever there was a dish I wish I’d made sooner, it is this one. I think I’ve had Chicken Piccata maybe once before in my life. After last night this meal will have to be in my make again list at least once a month. And that is saying a lot, because in my house, I rarely make things more than 6 times a year. No lie! I love variety!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

And apparently Kate loves variety too! Kate is a member of our Secret Recipe Club where we share recipes from other bloggers every month, and then, surprise, “we picked you!” It really is a fun way to “check out a new cookbook” every month. Especially Kate’s blog at A Spoonful of Thyme.

I don’t think I’ve ever spent so much time on another person’s blog perusing around and just reading everything!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Kate’s love of cooking came from many Sunday dinner’s at her grandmother’s house as a kid. Kate and I really have a lot of food love history in common, I noticed.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

She had loads and loads of recipes to choose from as she is really quite the recipe collector, like Warm Salad with Asparagus and Prawns and Mississippi Mud Cake. I searched and searched for something that really came from Kate. I almost made her lasagna, quite literally called Kate’s Lasagna.

I like to pick recipes that are the most original when I do my SRC posts. Recipes that come from the blogger’s heart and not a recipe of a recipe.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

This Chicken Piccata is Kate’s spin on one of her favorites. And I already had all the ingredients in the house. (You mommies know you hate dragging all the kids out just to get a few ingredients from the store.) The only changes I made was adding a bit more butter and chicken stock (or pasta water in my case) and more capers. And I served this with angel hair pasta.

Oh my, this truly was one of the best things I’ve enjoyed. Making-this-again!!!! My hubby said—make more sauce!!! He loved it! Next time I’m doubling the sauce! It was so refreshingly delicious!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Ingredients:
2 chicken breasts
1/2 cup flour for dredging
1 tsp salt
1 tsp pepper
2 Tb olive oil
4 Tb butter, divided
1/4 cup dry white wine
2 cloves garlic, crushed
3/4 cup chicken stock, or pasta cooking water mixed with bouillon
2-3 Tb fresh lemon juice
2 Tb brined capers, rinsed and drained
1 lemon, thinly sliced
2 Tb parsley, chopped, for garnish
8 oz angel hair pasta, uncooked
1 Tb butter
1 Tb parsley, chopped
Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Directions:
Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.

Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.

Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over. And yes, in all my haste I forgot to take a picture with the chicken in the sauce!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.

To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

I used the same wine I cooked with, a refreshing Gewürztraminer. It was perfection!

Chicken Piccata with Angel Hair Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 639 calories

Fat 31 g

Carbs 59 g

Protein 29 g

4


Chicken Piccata with Angel Hair Pasta

Ingredients

  • 2 chicken breasts
  • 1/2 cup flour for dredging
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tb olive oil
  • 4 Tb butter, divided
  • 1/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 3/4 cup chicken stock, or pasta cooking water mixed with bouillon
  • 2-3 Tb fresh lemon juice
  • 2 Tb brined capers, rinsed and drained
  • 1 lemon, thinly sliced
  • 2 Tb parsley, chopped, for garnish
  • 8 oz angel hair pasta, uncooked
  • 1 Tb butter
  • 1 Tb parsley, chopped

Instructions

  1. Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
  2. Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
  3. Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
  4. Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
  5. Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
  6. Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over.
  7. Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
  8. To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

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Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

 


Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

We’ve all heard of the term, “You are what you eat”. What you eat shines through on the outside. Well what if you can shine on the outside and the inside with the same product?

Coconut oil is all the rage these days and it’s no wonder due to its many health benefits, and it has wonderful skin benefits too!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

My son and I had a “Muffins with Mom” breakfast event at his school and of course, rushing out the door, I wore no make up. After a regimen of Rahda Beauty’s Fractionated Coconut Oil, my skin was glowing with youth that I could have been mistaken for an older sister to my 10 year old. I felt confident in my face.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Coconut oil is also a great carrier oil for an infant or special needs child calming massage with lavender oil. Great for fussy babies and finicky sharks with autism!

Of course, I also had to try out the internal health benefits of this product and made a scrumptious egg white frittata loaded with grilled mushrooms and onions and showered with tangy blue cheese crumbles. Delicious!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Eat your beauty.
Blue Mushroom and Onion Egg White Frittata
Ingredients:
2/3 cup egg whites
1/2 yellow onion, thinly sliced
1 cup mushroom slices
1 oz crumbled blue cheese
1 Tb coconut oil
salt and pepper to taste
1 Tb chopped fresh parsley

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Directions:

In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Pour the egg whites over the vegetable mixture.

Cover and continue cooking until eggs are cooked through, about 4 minutes.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate.

Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve. Makes 2 servings.

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

How would you use your Fractionated Coconut Oil? You can get it here!

And for a limited time you can use the Coupon Code RCOCONUT, to receive the product for only $5.00!!!

Blue Mushroom and Onion Fritatta | Famished Fish, Finicky Shark

Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 2

Per Serving 175 calories

Fat 11 g

Carbs 6 g

Protein 14 g

2


Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil

Ingredients

  • 2/3 cup egg whites
  • 1/2 yellow onion, thinly sliced
  • 1 cup mushroom slices
  • 1 oz crumbled blue cheese
  • 1 Tb coconut oil
  • salt and pepper to taste
  • 1 Tb chopped fresh parsley (optional)

Instructions

  1. In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.
  2. Pour the egg whites over the vegetable mixture. Cover and continue cooking until eggs are cooked through, about 4 minutes.
  3. To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate. Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve.