she sure can cook

LOVE BIRD

LASDI ©

We don't really celebrate Valentine's Day at Vintağe.  I mean, we DO, but we don’t REALLY. There are several reasons.  One, we celebrate our love for one another EVERY DAY!  No need to pick out one day in particular to prove it as far as we're concerned.  Second, a traditional Valentine’s with all the gifts, roses, candy, and the like, seems like frivolity for our finances.  Now that doesn't mean we don't love love, and we think the world of people who DO celebrate the day!  And being the Themer I am, February means an entire month of wearing red, hearts, and cooking in theme, too!  

This particular meal was definitely dedicated to the Love of My Life, The Hubster.  It was simple, but tasted complex, easy, yet tasted as though I'd been cooking all day!  

Being the low-carb girl of The Fam, I made the rice with bean pasta shaped like rice for the low-glycemic effect, but you can use regular arborio rice or even brown or long grain!  The key here is to make the meal with love, present it with love, and LOVE IT when ya eat it, no matter WHAT time of year it is!

LOVE BIRD

4 slices bacon (see notes)

extra virgin olive oil (evoo)

4 chicken breasts

sea salt, pepper to taste

1 red bell pepper, chopped

1 onion, chopped

1 stick butter

1 cup parmesan

1 cup heavy cream

1 lb cooked rice of your choice

1 large jar of roasted red peppers in water

1/4 cup heavy cream

Preheat oven to 350, put bacon on a baking sheet, and cook to desired doneness (see notes).  While the bacon is cooking, heat a heavy pan (I use my cast iron!) until lightly smoking.  Salt and pepper chicken on both sides, sprinkle a little evoo into the pan and carefully add the breasts.  Keep on medium-high heat and sear until caramel brown, about four minutes on each side.  Remove from the pan and set aside; remove bacon from the oven and also set aside.

Add chopped onion and pepper to the pan and lower heat to medium.  Cook until slightly translucent and a bit of brown starts to show.  Sprinkle it with a little sea salt and pepper and stir.  Meanwhile, add butter to a medium-sized saucepan on medium heat.  Once melted, add parmesan and the cup of heavy cream, stirring until combined.  Add your cooked rice and stir.  Remove onion/pepper mixture from the pan and add to the rice mixture, gently folding until combined.  Place in a warmer to thicken to a risotto-like consistency and to stay warm until you're ready to plate.

Add the roasted red peppers and jar water to the chicken pan on medium heat, and cook on high until the water has evaporated.  Remove from heat.  With a hand blender, carefully blend until the peppers have a thick consistency.  Add the 1/4 cup heavy cream and blend again.  Place the pan back on medium heat and add your seared chicken breasts to the pan.  Allow to come to a slight boil, flip the chicken breasts and cook another few minutes until tender.

Plate your rice, then gently place your chicken on top using a small spoon to pour some of the sauce in the pan on top.  Place bacon on top of the chicken.  I also used a red pepper to top the whole thing with a "heart", but that's totally optional!  

Enjoy this rich meal with a glass of rosé and dedicate it to the love of YOUR life, too!

NOTES: I use uncured bacon with no nitrites or nitrates, which can intensify the flavor.  Don't use smoked bacon of any kind in this recipe as it will change the flavor profile.  I also put the bacon in the shape of a heart before putting it in the oven to go along with the theme!  Then I lay the red pepper heart on top for added HEART!

SMARTER TARTAR

LASDI©

Who says you have to do what you're told?   Though necessary for a civil society, structure, rules, and law is not always what's called for in life!  An example?  Tartar sauce!  That's right!  TARTAR SAUCE!  We've been taught a few things about this cool condiment:

it is for fish only

it isn't for vegetarians or vegans

it's probably not good for you

dinner time is the only time

Guess what?  Today we are breaking all the rules when it comes to tartar sauce!  I have a recipe that is fast, easy, and delicious with some variations that can make it edible for all!  And since you control the ingredients, there is no need to worry about compromising your health with preservatives and synthetic additives!

I know my Vegetarian Friends are thinking, "Tartar sauce is for FISH!  I don't EAT fish!"  Well, guess what?  This recipe is so tasty AND versatile, we use it for french fries, tofu bites, and grilled veggies.  For the Vegan Peeps, you're probably thinking, "That's all well and good, but I don't EAT mayo, and tartar sauce is mayo-based!"  Yes, Darlings, for the most part, that's true.  But in this case, you can swap the mayo for vegan mayo, or even go for a silkier, protein-packed version with silken tofu!  Meat Eaters!  You have not been forgotten!  The Hubster and I have used this sassy sauce for chicken, turkey, and even steak tartare!  YES!  Tartar TARTARE!

It’s sure great for dinner, but believe me when I say this is great for a lunchy chicken salad, or a brunchy egg casserole topping!

For the hot month of June here in Texas, and to celebrate the ocean theme this month brings, we actually DID use it for "the best fish sandwich I've ever had!” to quote The Hubster.  Of course, being the low-carb girl I am, we used soft low-carb buns that were flat-top toasted and served alongside some home-made coleslaw (that I plopped a dollop of the sauce on top of, too!), and we were in palate paradise!

So go ahead, Ladies and Gents, break the rules!  Dissolve the myths!  Take five minutes and make this sauce for the foodie freedom you deserve!

LASDI©

TARTAR SAUCE

1 cup mayo (see {IMPORTANT} notes)

1 tsp dijon mustard

1 tbs dill pickle, chopped (or dill pickle relish)

3 tbs capers

1 1/2 tsp lemon juice

2 tbs dill, chopped (see notes)

1 tsp garlic powder

sea salt

cracked black pepper

Combine all ingredients in a bowl, and let sit in the fridge for at least ten minutes to marry.  Serve cold or room temp.  (see notes)

NOTES: As noted above, vegans can easily swap vegan mayo or silken tofu for the mayo in this recipe; however, THE QUALITY OF THE MAYO YOU USE IS CRUCIAL!  You cannot use salad dressing (like Miracle Whip) as a swap here.  I use Duke's and Duke's only!  You can certainly use dry dill for this recipe, but you probably won't get the clean pop fresh dill offers.  Refrigerate immediately unless used right away.  In order to use it at room temp later, take it out about ten minutes prior to using it to allow to warm up a bit.  This sauce will stay for up to a week in a sealed container in the fridge!  But you won't have to worry about that.  Even if you double the recipe, it will all be eaten up with no leftovers to spare!

She Sure Can Cook!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.  Photo Credit: Adrian Garcia

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.  Photo Credit: Adrian Garcia

Get it?  My nickname is She, the blog is Life as She Does It??  SHE Sure Can Cook...

YOU GET IT!!  Lemme just tell you that there are very few talents I have that I can galvanize and put to good use.  Let me ALSO tell you that cooking is definitely on that list!  I am not only in the Foodie Craze Continuum, (you know the one: you watch every single food and cooking show, food and cooking network, and food and cooking everything; you love to eat good food, you love to food-book on social media with a picture of everything you eat, order, or cook, and you don't even care if it's half-eaten, because it makes the picture look even better), but I somehow was given an innate ability to make food come to life - both on your tongue and in your heart!

With that in mind, I encourage you to look through these recipes.  They are not only DELICIOUS, but most of them are fast-and-easy!  There are even low-carb options!  We are ALWAYS on the go, but that doesn't mean we can't eat healthy (for the most part!), clean, quick, and simple meals that make your tummy happy.

Thanks for visiting - I hope you come back over and over again!

PS - that's my home-made lasagna with from-scratch lasagna noodles.  And it makes me hungry.  Really, really hungry.

~She