MOLÉ AMORÉ

photo cred:  HERE

photo cred: HERE

Oh, February! I love how you make it totally acceptable to cook with chocolate and other gratifying extravagances! In Life As She Does It’s affinity partnership with Oil Wife Life (Covenant Testing Technologies, #CovenantCares), I was given the challenge to create a recipe using Nutella. CHALLENGE. ACCEPTED.

Some people luh-huh-huuuv the chocolate-y hazelnutty delight, but I also know that some people seem to shame the blameless jar of wonder. Personally, I think that’s because they envision themselves tucked in a blanket on the couch on a dreary day, watching their favorite Hallmark Channel movie with nothing but a jar of Nutella and a spoon to keep them company. Well, you will receive no judgment from me!

Even though I am a low-carb girl that tries to eat as healthy as possible, I also believe in rewards and indulgences from time-to-time. I found this recipe to be a fantastic mix of both and let me just tell you - The Hubster and I were thrilled to have it! It is a rich and luscious, and just perfect for a chilly night!

So my challenge to YOU is to make it for your Valentine, and then get TWO spoons to share the rest of the jar for dessert!

CHOCO-NUT CHICKEN MOLÉ

i 1 small pkg boneless skinless chicken breasts, trimmed (of any extra fat or skin)

1 small pkg boneless skinless chicken thighs, trimmed

extra virgin olive oil (evoo)

sea salt

pepper

paprika

cumin

2 chipotle in adobe, chopped finely

4 cloves garlic, minced

1 small onion, chopped finely

1/2 cup marcona almonds, chopped coarsely

1 tsp sea salt

1 tsp pepper

1 tsp allspice

1 tsp paprika

1 tsp cumin

1/2 tsp garlic powder

1 tsp fresh oregano, or 2 tsp dried

1 can rotel

2 tbs tomato paste

1/4 cup Nutella

1/2 bar unsweetened chocolate, chopped coarsely

3/4 cup chicken broth

Heat a large, dry skillet on high heat for two minutes (I use my cast-iron, of course!). Pour enough evoo to coat the bottom of the skillet and allow to heat another minute. While heating oil, season both sides of chicken with sea salt, pepper, paprika, and cumin by lightly sprinkling to coat. Lower heat to medium-high. Cook about three-to-four chicken pieces at a time in the skillet, careful not to crowd the pan, for about five minutes on each side, placing each batch on paper towel covered platter.

Pour about two tablespoons more evoo into the skillet, and add the chipotle in adobe peppers, garlic, and onion. Cook on medium-high heat for about five minutes, stirring occasionally. While the pepper mixture cooks, slice your chicken and set aside. Add marcona almonds and stir to combine. In a small bowl, stir together sea salt, pepper, allspice, paprika, cumin, and garlic powder, then add to the onion mixture and stir. Sprinkle with oregano and stir again.

Add rotel and tomato paste. Stir and let simmer one minute. Add Nutella, chocolate bar, and chicken broth and stir slowly. Cook and stir until thickened and smooth, about six minutes. Add the sliceed chicken to the pan, cover and simmer on low heat for ten minutes.

Sprinkle with a drizzle of sour cream, some cotija cheese, and serve over brown or cauli rice!!

Happy Valentine’s Day!

I LOVE WAFFLES

lovewaffles

.....and The Hubster.  I love him enough to do THIS to his waffles.  I mean, let's be real here: marriage is hard work in order for it to be successful, and the only extra time this took was about a minute longer to use a cookie cutter to cut them out.  That's not hard work.  That's love, if you'll pardon the cliché.  I used a mold for the egg and fixed the plate up all purty-like and he loved it!  And he loves me.  And I'm ever-so-grateful.  Grateful enough to share my vanilla waffle recipe with you!!  It's fast and easy, and you'll love them!  (And maybe you'll learn to love me, too.)

VANILLA WAFFLES

2 cups flour

1 1/2 tbs baking powder

1/4 tsp sea salt

2 tbs sugar

2 eggs, beaten

2 tsp vanilla

1-1/2 cups milk

1/4 cup canola oil (or other medium-to-high heat oil)

Get your waffle iron going by preheating it while you make your batter.  Combine the flour, baking powder, salt and sugar.  Make a hole in the center of your dry ingredients and and add the eggs, vanilla and milk. Stir like a crazy person until well-combined, though your batter may be just a tad lumpy.  Add the oil to your batter and stir again.  Using a ladle, pour desired amount of waffle batter onto your preheated waffle iron, and cook until desired brown-ness (is that a word?).

NOTES: Since carbs, sugar, and flour are a treat in this house, I at least use all-organic ingredients, including the oil, but this is not a necessity in order for the waffle to taste crazy-amazy.  #LoveYou

 

PASTA LOVE

SHE2016©

SHE2016©

It is a Leap Year so we got an extra day in February!  So because this was the last Sunday in February I had to make sure it was a Sunday Supper of Love to remember!  I decided - even as the Low-Carb Girl in the house - to go all out and make The Hubster home-made pasta!  I topped it with chicken Parmesan and made a side of squash stacks of eggplant, yellow squash, and zucchini, and some lovely garlic knots.  I finished it off with almond-liquor raspberry-topped cheesecake and a Bishop Burgundy cocktail.  It was nothing short of amazing, but was still pretty easy!  Who would you like to show some love to?  The way to the heart is through the stomach, no?  

SHE2016©

SHE2016©

FAST & EASY HOME-MADE PASTA

3 large eggs
1/4 teaspoon salt
a pinch of black pepper
1/2 teaspoon olive oil
1 cup flour

Add the eggs, salt, pepper, and olive oil to a food processor fit with the blade attachment, and pulse two or three times.  Add half the flour, and pulse until it is absorbed into the eggs and you have a bit of a paste. Add the rest of the flour, and continue to run the blade until you see a ball-shaped mass of flour and eggs bouncing around the processor. If the dough is still too sticky to the touch, add an extra tablespoon of flour. If it's a bit dry, then add a little water as needed.  Take the pasta dough out and roll/shape according to what you're looking to accomplish with your dish.  For us this time around, it was fettuccine-shaped with marinara sauce.  I cooked it in the sauce for about five minutes, as fresh pasta takes a lot less time to cook.  And it was incredible.

NOTES: Carbs doesn't mean unclean in my house.  I still use organic ingredients, including the flour and olive oil.  I really do believe in this particular case, it makes for a better-tasting pasta.  Happy eating!