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A Tasty Remedy

Monday, August 18, 2014

Chicken Zucchini Lasagna {Grain-Free & Dairy-Free}

Hi folks!  Are you ready for a new recipe?  I know I was pretty excited to get back to cooking after the wedding festivities calmed down.  We have my in-laws staying with us for another week before they head back home to Germany.  Those poor Bavarians have been subjected to my grain-free lifestyle.  There is bread in our house, and I've done exceptionally well not shoving any of it down my grain-free pie hole.  Go me!

Our zucchini from the garden has been doing pretty well, so we find ourselves with a large amount to use up.  No complaints here!  We all know I love using zucchini noodles in place of spaghetti (see my recipe for Meat Sauce and Zoodles).  Another great pasta alternative is using thinly sliced zucchini in place of lasagna noodles!  If you have a mandoline, it's pretty easy to get those nice, thin slices, but you can absolutely do this without.  

Chicken Zucchini Lasagna
Prep: 30 min / Cook: 25 min



Ingredients:

1 lb ground chicken breast
1/2 yellow onion, diced
1 Tbsp coconut oil
1 lb zucchini (or a little less)
14 oz diced tomatoes
6 oz tomato paste
1 cup bone broth (I used chicken)
3/4 tsp ground garlic
1/4 tsp sage
1/2 tsp thyme
1/2 tsp basil
1/2 tsp salt

Directions:

  1. Preheat the oven to 375 F.
  2. In a large skillet, melt coconut oil over medium heat.
  3. Add the ground chicken and onion to the skillet.  Break up the ground chicken and cook through.
  4. Add the diced tomatoes, tomato paste, and broth to the skillet and stir to combine.
  5. Sprinkle in the garlic, sage, thyme, basil and salt, and stir.  Lower the heat to low, and let simmer while you prepare the zucchini.
  6. Using a mandoline, thinly slice the zucchini lengthwise to make the lasagna noodles.  
  7. In a 9x11 baking dish, add a small amount of the sauce mixture to the bottom and spread out.
  8. Lay down a single layer of the zucchini, then add about half the remaining sauce and spread out.
  9. Add the second layer of zucchini, then top with the remaining sauce.  
  10. Bake in the oven for about 25 minutes.  The sauce should be bubbly, and the zucchini tender when poked through with a toothpick.
Enjoy!


Wednesday, August 13, 2014

We Sawed a Log! (a.k.a. We Got Married!)

I promise to get back to creating some yummy recipes for you soon, but first...  I must share our big news!

If you've been following me on Instagram, you probably already know that I got married over the weekend!  It was a beautiful day, full of love, laughter and lederhosen!  My new Bavarian family surprised us all with traditions they brought over from Germany.  We sawed a log, made our way over and under ropes, and danced and spun around with all our guests.  

We were married in the middle of a pasture by my favorite rodeo and horse show announcer.  He pulled together a beautiful ceremony for us with such meaningful words and lots of laughter.  It fit us perfectly!  


Like any good horse girl, my horse had to make an appearance for some photos together with me and the Mr.    


We could not have pulled it all together without the help from our amazing friends and family.  They helped me get organized, put together our DIY projects, assemble our centerpieces and my bouquet (um, WOW), listened to my endless rambling and kept me well stocked with mimosas on the day of our wedding.  I can't even begin to express how much I appreciate everything they did for us!  Thank you, ladies!

We ended the night where our relationship began.  At the old saloon in our little town.  Hands down...  Best day ever!


Our photographer was the amazingly talented Kendall of Kendall Lauren Photography.  I've known Kendall since we were in elementary school and our parents have been friends for years!  Love that she could be a part of our day and we cannot wait to see everything she has in store for us!  If you're looking for someone to capture the special moments in your life, you must check her out!  

Monday, August 4, 2014

Citrus Green Beans with Toasted Almonds

Hey all!  Another busy week getting ready for our wedding this coming weekend!  Craft projects are getting wrapped up and packed up, final details being pulled together, and the house is getting a much needed deep clean in preparation for my fiance's family coming from Germany.  I'm definitely feeling the stress to get things done and am just a *little* emotional...  I may have cried a bit when my fiance accidentally shaved his beard too short...  

Xanax, anyone?

Earlier in the week, we were able to stop by our tiny farmer's market to pick up a few things.  There was a gluten-free baker there, so naturally we needed a treat, and I was pretty happy to see a new organic farm selling some great looking produce.  We took home some kohlrabi, red onions and a big bag of green beans.  It will be my first time having kohlrabi!  Just have to figure out what I'll do with it.

I had been dreaming up a recipe for green beans, so when I saw them at the market, they had to come home with us.  Not gonna lie, I think I hit the nail on the head with this one.  I love the bright citrus flavor paired with the crisp green beans and crunchy toasted almonds. 

Citrus Green Beans with 
Toasted Almonds


Ingredients:
1 lb green beans (or haricot verts, if you're fancy), stems removed
1/4 cup sliced almonds
1/4 cup avocado oil
1 Tbsp fresh orange juice (I used a Valencia)
1 tsp orange zest
1/2 tsp minced shallots
1/4 tsp salt
1/8 tsp pepper

Directions:

  1. Bring a large pot of salted water to a boil.  Add the green beans to the pot and cook for about 6 minutes until the beans are crisp tender.
  2. Once the green beans are cooked, submerge them into ice water to stop the cooking process.  Drain the green beans into a colander and set aside.
  3. Toast the almonds in a pan over medium low heat for about 5 minutes.  Keep an eye on the almonds and move them around to keep them from burning.
  4. To make the dressing, add the avocado oil, orange juice, zest, shallots, salt and pepper to a small bowl and whisk together.
  5. In a large bowl, toss together the green beans, dressing and half the almonds.  Top with the remaining almonds before serving.
Serves: 4-6


Monday, July 28, 2014

Spiced Peach Crumble

Hi all!  The Bavarian and I are now less than 2 weeks away from saying 'I Do'!  Can't believe it's almost here!  We're in the home stretch and scrambling to finish all the last minute details, including picking up our "wedding log" as it's been coined.  There's a story I'll share later...  I'm so looking forward to spending my life with that crazy, lederhosen-wearing guy!

This last week, I made a quick trip to Alaska for work.  Sadly, or maybe it's a good thing, I didn't see any moose.  No bears, either.  It was pretty crazy how late it stayed light out!  You really lose track of the time when it's still light out at 10pm!  Blackout curtains are a must!

With all the travel and wedding prep craziness, I was still able to find time to create something to share with you all!  I hope you like this grain-free dessert as much as we did!  It's a great way to enjoy the fresh fruit in season right now!


Spiced Peach Crumble
Prep: 15 min Bake: 25-30 min


Ingredients:

6 peaches, peeled and diced
3/4 tsp cinnamon, divided
1/3 cup almond flour
1/3 cup whole macadamia nuts, finely chopped
1/3 cup pecans, finely chopped
1/4 tsp ground ginger
1 pinch salt
1 pinch ground nutmeg
2 Tbsp coconut oil, melted
1 Tbsp maple syrup

Directions:

  1. Preheat the oven to 375F.
  2. In a large bowl, combine the diced peaches with 1/2 tsp of cinnamon.  Pour the peach mixture into a 9x9 baking dish.
  3. In a medium bowl, mix together the remaining cinnamon with the almond flour, chopped nuts, ginger, salt, nutmeg, coconut oil and maple syrup.  Mix until it forms crumbles.
  4. Sprinkle the nut mixture evenly over the peaches and bake uncovered for 25-30 minutes.  The fruit should be bubbling and the nut crumble should start to turn golden brown.  
Enjoy!



Monday, July 21, 2014

Grilled Teriyaki Chicken Burgers

Hi friends!  I'm been working hard on pulling together my brand new website!  I'm so excited for it to go live!  It will be much easier to find and print recipes!  I'll have a slight change in name, but I promise you'll get the hang of it.  We had a bit of a hiccup with obtaining the name as you know it, so we'll be transitioning from A Tasty Remedy to The Tasty Remedy.  Hard one, I know.  Stay tuned for the launch date!

In the meantime, I'd like to share this recipe for Grilled Teriyaki Chicken Burgers.  I definitely recommend grilling up some fresh pineapple rings to serve with your burgers.  Such a sweet and savory bite!

Grilled Teriyaki Chicken Burgers
Prep: 1 hr  Cook: 20 min



Ingredients:

Oil for grill (I used olive oil)

Chicken Burger:
1 lb Ground Chicken Breast
1/2 tsp minced ginger
1 clove minced garlic
1/2 tsp salt
1/4 tsp black pepper 

Teriyaki Glaze:
1/2 cup coconut aminos
1/4 tsp fish sauce
1/4 tsp red pepper flakes
1/2 tsp minced ginger
1 clove minced garlic
1/4 tsp onion powder
1 tsp maple syrup
1 Tbsp arrowroot flour, plus 2 Tbsp warm water

Directions:

  1. In a medium mixing bowl, combine the ingredients for the chicken burger and mix thoroughly with your hands.
  2. Divide the mixture into 4 equal burger patties and place on a large plate lined with wax paper or saran wrap.  Freeze the burgers for about 1 hour, or until firm.  They do not need to be frozen through.  You just want them to hold up with placed on the grill.
  3. While the burgers are setting up, combine the glaze ingredients except for the arrowroot flour and water, to a small sauce pan over medium heat.
  4. In a small bowl, combine the arrowroot flour with the warm water and stir.  Add to the sauce pan and stir continuously until the sauce has thickened.
  5. Remove from heat and set aside.
  6. When the burgers are firm, heat the grill to about 375F.  Brush the oil of your choice on the grill to prevent the chicken from sticking.  Trust me on this.  It will minimize the profanity involved with grilling.
  7. Place the burger patties on the grill and cook for 10 minutes.  Flip the burgers and brush the sauce on, cooking for an additional 10 minutes or until the chicken has reached 165F.
Note:  There will likely be leftover glaze, so I recommend transferring the glaze to a small bowl to use for this recipe and save the rest in the refrigerator for another meal.  You could also double the burger portion of this recipe as well if you'd like to make more.  

Serves: 4


Tuesday, July 8, 2014

Braised Balsamic Red Cabbage with Cherries

Hi friends!  Hope you all had a fantastic 4th of July!  We headed out to the San Juan Islands to spend time with friends and get some quiet time.  We saw an amazing fireworks show on Friday evening from a grassy bluff that overlooked several of the islands.  Our friend that was hosting all of us on the island has Celiac Disease, so together we planned a great menu to share with everyone that would be considerate of both of us.  Burgers, brats, pulled pork, chicken and lots of great side dishes including my Italian No-Pasta Salad and Asian Chicken Slaw.  We're so international. ;)

Cherry season is in full swing here in Washington and my favorites, Rainier cherries, are well stocked at the farmers markets and grocery stores.  I love their sweet flavor.  I used Rainier cherries for this recipe, but any variety should do great!

Braised Balsamic Red Cabbage with Cherries
Prep:  10 minutes, Cook: 36 minutes



Ingredients:

1/2 yellow onion, diced
2 Tbsp coconut oil
1/2 tsp salt
1/2 head of red cabbage, sliced about 1/4" thick
4 Tbsp balsamic, divided
2 cups whole cherries, pitted and sliced in half
1 Tbsp fresh thyme, minced

Directions:
  1. Melt coconut oil in a large skillet over medium heat.
  2. Add onion to the skillet and saute for about 5 minutes, or until the onions have started to turn translucent.
  3. Add the shredded red cabbage to the skillet and saute for about 15 minutes, or until the cabbage and began to soften.  
  4. Drizzle 2 Tbsp of balsamic vinegar to the skillet and toss the cabbage and onions to thoroughly coat.  Saute for about 8 minutes.
  5. Add the remaining balsamic vinegar, thyme and cherries, and toss to combine.  Cook for an additional 8 minutes, or until the cherries and cabbage have become tender.
Serves: 6 

Enjoy!

Monday, June 30, 2014

4th of July BBQ Round-Up!

Are you still looking for some dishes to round out your 4th of July BBQ menu?  I've got you covered with this list that is sure to please your Paleo and non-Paleo crowd alike!