Basil Pesto with Zucchini Noodles and Pork Chops

I simply can not believe it has been May since I last posted. Well, okay maybe I can. My baby girl has required all of my attention which has in turn put many other things on the back burner. Exercising included! She is finally on a good nap schedule which allows me time in the kitchen. 

I recently got a spiralizer and this thing is awesome! Why have I not purchased one of these before? It is so incredibly easy to use for a quick healthy meal. I opted to go with zucchini noodles for tonights meal. Guess what.. Hubs actually liked it!! I had a back up plan for him, fully expecting him to hate the zucchini noodles. Must say, I am proud of him for giving them a try. 

Here is the spiralizer I use: Paderno Spiralizer 

Printable Recipe Here!

Basil Pesto with Zucchini Noodles and Pork Chops

gluten free

Ingredients:

2 Zucchini
1/4 t salt

1/4 t pepper

1 1/2 T balsamic vinegar 

1 cup sliced grape tomatoes

1/2 cup prepared pesto

2 bone in center cut pork chops

1 1/2 T olive oil

What to do:

First things first we have to get those noodles ready. Use the larger noodle attachment of your spiralizer to make the noodles.

Zucchini holds a lot of water, so place your noodles in a colander to drain while you get the rest of dinner ready.

Rinse and slice your tomatoes and set aside.

Rinse and pat the pork chops dry.

Sprinkle the chops with salt and pepper and season with balsamic vinegar. Allow the chops to sit for about 10 minutes so the vinegar will season them well. 

Preheat oven to 325°.

In an oven proof skillet, preferably cast iron, sear the pork chops for 2 minutes per side.

Place the hot skillet into your preheated oven to finish cooking for 8-10 minutes, depending on the thickness of the pork chops.

While your pork chops are finishing up in the oven, place your zucchini noodles between paper towels.

Gently press down to remove any excess water from the noodles. I like to roll the paper towel up to get as much of the water out of the noodles as I can.

Heat your olive oil over medium heat in a medium skillet.

Sauté your zucchini noodles and tomatoes  for 2-3 minutes or until slightly tender. Be careful not to over cook the noodles! Sprinkle with a little salt and pepper.

Turn off the heat and add in your prepared pesto. I make my own, you can find the recipe here. However, store bought is fine. 

Remove the pork chops from the oven and serve over your zucchini noodles.

Thanks Y'all!

-Wise Wife 

Semi Homemade White Chicken Pizza

When I began my grocery shopping today, I had full intentions on making my own pizza dough. It is so simple and delicious. Guess I will have to show you that recipe some other day because the grocery was out of instant yeast! I know… I couldn't believe it either. I also opted to sue rotisserie chicken instead of cooking my own. Now you see where the "semi-homemade" comes from. If you prefer, you can boil 2 chicken breasts and use that in place of the rotisserie chicken. 

Because I already had this recipe on my mind, I stuck to my guns and opted for store bought dough. Our grocery store, Publix, has freshly made dough in the bakery section that is ready to go. Can't get more simple than that, and hey, it made dinner go quite a bit faster.

Who doesn't love pizza? It is just so delicious any way you make it. Hubs was a little skeptical when he didn't see red sauce in my pan when he got home from work, but I won him over with my garlic sauce.

Lets make some pizza! Printable Recipe Here!

Semi-Homeade White Chicken Pizza 

Ingredients:

Your favorite pizza dough

2 cloves garlic

2 T olive oil

1/4 t dried parsley

1/4 t dried thyme

1/4 t dried oregano

1/4 t black pepper

1/2 cup almond milk (you can use cow's milk)

2 t corn starch

2 t flour

2 T fresh basil

2 cups cooked chicken

fresh mozzarella

pinch of salt and pepper 

What to do:

Preheat your oven to 400°

Mince your garlic.

Chiffonade the basil. This is simply rolling the leaves and cutting long strips. 

Slice the mozzarella. 

Add garlic and olive oil to pan.

Sauté over low heat until fragrant, about a minute. Be careful not to burn the garlic. 

Add your milk, parsley, thyme, oregano, and pepper to the sauté pan. 

Add in corn starch and flour. 

Stir continually until the sauce begins to thicken, 3-5 minutes, and remove from heat.

Roll your pizza dough out. Place the dough on a baking sheet greased with olive oil. You can always use a pizza stone here.

Pour your sauce over the dough and spread evenly.

Add your additional toppings: chicken, mozzarella, and basil. Sprinkle a little extra salt and pepper on top.

Bake for 20-25 minutes or until cheese is melted and crust is browned. 

Slice it up and a dig in! Hope you enjoy!

Thanks Y'all!

-Wise Wife

Gorgonzola Encrusted Chicken

As Hubs put it yesterday, for a family that isn't supposed to eat cheese, we sure do have a lot in the fridge. I know, I know, but Doctor's orders says I have to eat it. I am trying to space it out as much as possible but if I have to eat it, I may as well explore all of the wonderful things I can make with it!

Gorgonzola is the Italian's blue cheese. Since Hubs semi thinks he is Italian, I figured I would whip him up some supper while the baby naps. I am becoming an expert at "make ahead meals." When you have a 2 month old that requires your constant attention, you learn do get a LOT done in that hour and a half window when they are napping. If I am lucky, she will give me 2 hours! 

For this recipe, you can make it earlier in the day, cover with plastic wrap, and refrigerate until you are ready to cook. Take the dish out a few minutes before you are ready to cook so you aren't placing a super cold dish into a really hot oven.

Sometimes I think chicken can get a bit boring so by encrusting it with something unexpected you can keep your tastebuds happy. This is a recipe for 2, but you can easily multiply it to feed more of a crowd. 

Printable Recipe Here

Gorgonzola Encrusted Chicken

GF

Ingredients:

2 boneless, skinless, chicken breasts

1 T fresh parsley

2 T greek yogurt

1 T mayonaise

2 T crumbled gorgonzola

1/8 t garlic powder

1 1/2 T grated parmesan

pinch of salt and pepper 

What to do:

Preheat your oven to 400 °.

Chop your parsley.

In a medium bowl, combine the parsley, yogurt, mayonaise, gorgonzola, and garlic powder.

Mix well and set aside.

Sprinkle the chicken with salt and pepper. 

Cover your chicken breasts with the gorgonzola mixture. Sprinkle your parmesan cheese on top of the covered chicken.

Bake for about 20-25 minutes, or until the chicken is cooked through.

Thanks Y'all!

-Wise Wife