Radishes are so pretty and very easy to grow! These beauties all came from our little backyard garden. I planted the Easter variety – which is just a multi pack. My favorite is when you are surprised with the watermelon radishes. I just think they are so beautiful! There are a lot of things you can do with radishes and typically that involves simply slicing them thin or eating whole. I wanted to share something a little different with you this time.
This is super simple. Quarter your radishes or halve if smaller. Place in an oven safe dish and sprinkle with some salt and pepper.
Melt a stick of butter in a pan. Add sage leaves and simmer until the butter starts to froth and turn a little brown.
Remove the sage leaves and place on a paper towel to absorb extra liquid.
Pour the melted butter on top of the radishes and stir to coat well.
Place your sage leaves on top of the radishes. Cover with foil and bake at 350 degrees for 30 minutes. Then, uncover and bake for another 30 minutes or until the radishes are fork tender. The last minute, turn your oven to broil to crisp up the sage leaves. Enjoy!
Brown Butter Sage Roasted Radishes
Ingredients
- 1 dozen radishes approx
- 1 stick butter
- 1 bunch sage leaves
- salt and pepper to taste
Instructions
- Quarter or halve your radishes. Place in an oven safe dish and sprinkle with salt and pepper.
- Melt butter in a pan on stove. Add sage leaves and simmer until butter starts to froth and turn brown. Remove sage leaves and place on paper towel to absorb extra liquid.
- Pour butter over radishes and stir together to evenly coat.
- Place sage leaves on top of radishes and cover pan with foil.
- Bake in over at 350 degrees for 30 minutes. Uncover and bake another 30 minutes or until radishes are fork tender (check in 15 minutes).
- For the last minute, turn over to broil to crisp up the sage leaves. Enjoy!
“George’s” Chicken Soup
We are having just a couple of cooler days in the desert before we shoot up toward the 90s next week. The cooler days combined with being stuck in the house made soup sound like just the thing for dinner. One of our favorite soups both David and I enjoy is from George’s at the Cove in La Jolla, CA. If you have never been – it’s worth it! The views are incredible and if the seals and sea lions are plentiful, they are just high and far enough away that the smell won’t ruin your appetite!
This recipe is a pretty close play on their soup, which you can find their recipe online as well! We just made a few small changes. To start, we are using leftover pulled chicken. I am loving having all of the smoked meat leftover as there are so many different meals you can create! You can find my beer can chicken recipe on this site as well – make 2 or 3 at a time, pull the meat apart and freeze what you don’t eat for later!
Next, heat some oil in a pan and add your diced veggies, carrots, celery, onion and broccoli (stems and florets). I used approx 2 cups of each. I made a big batch as we like this leftover too! Cook for about 5 minutes until veggies are starting to soften. Add about 2 tablespoons each of basil, thyme and oregano (Mediterranean or Greek/not Mexican). Stir and cook together for a few more minutes. Heat your pan up slightly and add some white wine to de-glaze the pan, about 1 cup or a little more.
Next, add in chicken broth or stock – I used about 6 cups in this batch. Stir together well and simmer reducing the liquid by about 1/3. Add in your chicken. Cook for another 5 minutes and then add in 2 cans of black beans, drained, 3 tablespoons of worcestershire and hot sauce (your favorite brand). Simmer until you are ready to eat.
Before you serve, add in about 2 cups of coconut cream and mix together well. That is just about it! I like to add a dollop or two of Greek yogurt on top to add a little extra creaminess and cool the temperature down slightly. Enjoy!
“George’s” Chicken Soup
Ingredients
- 3 tbsp olive oil
- 2 cups diced carrots
- 2 cups diced onion
- 2 cups diced broccoli stems included
- 2 cups diced celery
- 2 tbsp basil
- 2 tbsp thyme
- 2 tbsp oregano Greek or Mediterranean
- 1 cup dry white wine
- 6 cups chicken broth or stock
- 3-4 cups shredded chicken, or cubed preferrably smoked
- 2 cans black beans drained
- 3 tbsp worcestershire
- 3 tbsp hot sauce
- 2 cups coconut cream
- greek yogurt, non-fat/plain optional
Instructions
- Heat olive oil in pan and add diced veggies. Cook for about 5 minutes.
- Add about 2 tablespoons each of basil, thyme and oregano. Stir and cook together a few more minutes. Turn heat up slightly and add white wine to de-glaze the pan.
- Add in chicken broth, stir together well and simmer until liquid has reduced by about 1/3.
- Add in chicken. Cook for another 5 minutes and then add in beans, worcestershire and hot sauce.
- Simmer on low until ready to serve.
- Add in coconut cream and stir together, cooking for a minute or so.
- Enjoy! Add a dollop or two of yogurt on top if you like!
Creamy Mushroom and Chicken Pasta
I always love pasta. I love that you can do so many different things with it. I love that dried pasta keeps in the pantry for a LONG time so you can have it for all of those last minute throw together meals. I love that we typically have it as a one dish meal. And apparently most of the rest of the world must agree with me right now as our shelves are currently pretty bare when it comes to pasta! That’s all I am going to say about the crazy pandemic going on right now as I am sure most of us are sick of hearing about it.
We have our favorites, but you can use any kind and shape of pasta you have on hand for this. Go ahead and bring a pot of water to boil, well salted and cook your pasta per the directions.
While your pasta is cooking, heat some ghee butter in a pan and add a couple tablespoons of minced garlic. Cook for a few minutes until the garlic is fragrant and add in your mushrooms. My favorite to use are cremini, but we had baby bella on hand so that is what went in. For this dish I used 2 pint containers. Add in some salt and pepper to taste and cook down for about 3 minutes over medium heat. Turn your heat up a little and add about 1-2 cups of dry white wine. I added about 2 as I’m making a large batch. Let this cook down until the liquid is 1/2 or less.
Next, I added in some fresh kale from the garden. Any green would work. I just ripped it into approx bite size pieces and stirred into the rest of the mixture. Your pasta should be about done now. Go ahead and drain and set aside, but add about 1/2-1 cup of the pasta water to your pan.
Next you add in your chicken. We like to make several smoked chickens, pull the meat and freeze leftovers for dishes like this and that is just what we did. However, you can use chicken breast, thighs, rotisserie chicken from the grocery store or whatever you have on hand. Cubed, diced or pulled is fine too! Stir that in until it is heated up well (note you do need to pre-cook the chicken.)
I added in about 2-3 tablespoons of parsley and about 1 cup of shredded cheese. Any hard cheese works, parmesan, romano, asiago or a combination of any.
Lastly, I stirred in about 1/2 cup of heavy whipping cream. If you wanted a healthier option you could use coconut cream or even milk. That’s it – super simple. Add your pasta to the pan, mix together well and serve! I like to add a dash of freshly grated cheese on top and a sprig of parsley for plating if you want to get fancy! 😉
Creamy Mushroom and Chicken Pasta
Ingredients
- 3 tbsp ghee butter
- 2 tbsp minced garlic
- 2 pints mushrooms baby bella, cremini or whatever you prefer
- salt and pepper to taste
- 2 cups dry white wine
- 2-3 tsp parsley dried or fresh
- 2 cups kale or fresh greens approx
- 2.5 cups shredded chicken pre-cooked
- 1 cup shredded cheese, parmesan
- 1/2 cup heavy whipping cream
Instructions
- Cook your pasta per the directions. Make sure to salt the water.
- While pasta is cooking, heat ghee butter in pan and add garlic. Cook until fragrant and then add in mushrooms.
- Add salt and pepper to taste, cook for about 3 minutes, turn your heat up and add white wine. Cook until liquid is reduced by at least half, stirring occasionally.
- Add in shredded kale and about 1.5 cups of pasta water.
- Add your chicken and cook about 4-5 minutes until meat is heated through.
- Add in your parmesan cheese, stir. Add the heavy whipping cream and stir thouroughly.
- Add your pasta to the mixture, stir together well and you are ready to serve!
Sauteed Carrot Ribbons
Have I mentioned just how much I love veggies? Really any veggie, I just can’t get enough. I also love the colors you can find in these organic carrots. As I was smoking my chicken the other day – it felt like summer out and that called for some colorful summer sides. I was wanting to use my spiralizer for these, but found out quickly it is just much easier to use a vegetable peeler. The carrots just weren’t fat enough. Carrots are a great veggie to saute as they are firmer than other veggies and hold their texture well.
This may not look like very many carrots, but it makes a lot more than you would think. This was plenty for the 2 of us with leftovers for both as well. So.. cut off the top and skinny little bottom parts of each carrot. Then, take our your vegetable peeler and peel the carrot down the long side – lay the carrot flat on a cutting board and hold onto the large end. At least that is what I found the easiest. Also – for consistent ribbons, I just kept shaving down the same side. I think my favorite are the purple carrots – they are yellow in the middle. One of them was a lighter purple and my husband joked that it looked like bacon!
You end up with a bowl looking something like this. Of course you can use all orange carrots or whatever you prefer. Next, I melted some ghee butter in a pan over med-high heat. I added some mushrooms and a couple of rosemary sprigs. The mushrooms really soak up the ghee butter so I added a little extra. Probably between 2-3 tablespoons total.
Rosemary grows like a wild weed in Arizona – and it’s one of my favorite smells. Does anyone else do that? ..walk out to your garden and run your fingers through the herbs to smell the wonderful scents? Sometimes that is how I get my dinner inspiration. Some people don’t like how rosemary can be tough to chew in certain dishes. It will soften enough here that it should be fine, but leave the sprigs and you can easily pull them out if you prefer and still have plenty of the wonderful flavor.
Next – add your carrot ribbons to the same pan. Stir together and kind of rotate your carrots with the mushrooms so that everything in the pan soaks up the rosemary flavored butter. I also added about a tablespoon of garlic powder. I like how the powder sticks in this a little better, but you could always use fresh or pre-minced garlic as well.
Once your carrots are cooked through – sprinkle in some shredded Parmesan cheese just before serving and Enjoy! Pull the rosemary sprigs out if you would like before serving.
Sauteed Carrot Ribbons (with Mushrooms and Rosemary)
Ingredients
- 1 bunch carrots organic, mixed colors
- 3 tbsp ghee butter or regular butter or oil if you prefer
- 1 pckg white button mushrooms
- 2 sprigs rosemary
- 1 tbsp garlic powder
- 1/4 cup parmesan cheese shredded
Instructions
- Wash your carrots and cut the top and bottom off. Using a vegetable peeler, hold the carrot down flat on a cutting board and run the peeler along the carrot to create ribbons. Do this until the carrot is too thin to peel.
- Over medium-high heat, melt some ghee butter. Add your mushrooms and rosemary.
- Once your mushrooms are cooked about 1/2 way through or more, add your carrot ribbons and garlic powder.
- Stir together well until carrots are cooked through.
- Pull our your rosemary sprigs (if you choose to). Sprinkle with shredded Parmesan cheese.