Pasta and Greens with Garlic, Jalapeño & Basil
2 TBSP [real] butter 4 cloves of garlic, chopped into chunks 1 jalapeño pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) Fresh basil (large handful), chopped 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep the vegetables (chop garlic, jalapeño, greens, and basil). While pasta is cooking, melt butter in a large sauté pan over medium-low heat, and sauté chopped garlic for about 2 minutes – until just starting...
Read MorePasta & Peas
Butter 1 large onion, chopped 2 cups broth of choice 1/2 lb pasta (small shape like shells / elbows / ditalini, etc) 1 tsp pure salt 1 lb frozen peas 1/2 cup freshly grated parmesan cheese Swirl of olive oil & freshly ground black pepper to taste Melt some butter in a medium sized sauce pot. Add chopped onion and sauté about 5 minutes (until the onions look good to you – depending on how you like them) Add broth, bring to a boil, and stir in pasta and salt. Lower heat, cover, and simmer (stirring occasionally to prevent pasta from sticking to bottom of pan). Add the peas when...
Read MoreEasy Beef Stroganoff
1 lb ground beef 1 onion, chopped 4 cloves (or more) garlic, chopped 8 to 10 oz mushrooms, sliced (I use shiitake) 1 cup broth (chicken, beef, or veggie) 1 cup (8 oz) sour cream (or thick, greek-style yogurt) 1/2 cup (4 oz) cream cheese (I use mascarpone / Italian cream cheese) 4 oz egg noodle pasta, cooked fresh sage to taste 1 tsp salt (or to taste) Ground pepper to taste Brown meat in a large skillet over medium heat. If meat is very lean, add a TBSP of butter or coconut oil to keep it from sticking to the pan. When meat is browned, add chopped onion & garlic & continue to stir...
Read MoreItalian Pasta Primavera
2 TBSP pine nuts, toasted (Real) butter (a spoonful for sauteing) (or olive oil if lactose intolerant) 4 cloves of garlic, chopped into chunks 1 jalapeno pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) 2-3 oz chopped sun-dried tomatoes Fresh basil (large handful), chopped 15 grape tomatoes (give or take), cut in half Kalamata olives (as much as you’d like) 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep...
Read MoreCreamy Chicken w/ Mushroom, Onion & Wine Sauce
Real butter Bone-in / skin-on chicken parts (enough to feed 4 people) Salt / pepper to taste 1 large onion, thinly sliced 10 oz (give or take) sliced mushrooms (I use shiitake) Lots of fresh sage & thyme, roughly chopped (reserving half for garnish) Lots of garlic, crushed (I use a whole head because I’m ridiculous) 1 cup dry white wine 1 cup chicken broth 2 cups cream or half & half Melt butter in a large skillet Add chicken parts, coat both sides with butter, and sprinkle both sides with salt & pepper Brown chicken on both sides and remove from pan (doesn’t need...
Read MoreChicken Pot Pie [minus the pie] Casserole
![Chicken Pot Pie [minus the pie] Casserole](https://realfoodtastesgood.com/wp-content/uploads/2018/09/IMG_9320-e1537226108145-186x186.jpg)
2 TBSP real butter 1 large onion, chopped 4 carrots, chopped 4 celery stalks, chopped 1 jalapeno, chopped (optional) Whole head of garlic, peeled & crushed [insert rock-n-roll hand sign here] 1 cup broth 1 cup whole milk or half & half or cream Salt & freshly ground pepper to taste Heaping 1/2 cup frozen corn Heaping 1/2 cup frozen peas 2 boneless / skinless chicken breasts, cooked & shredded 8 to 10 ounces wide, egg noodles, cooked according to package directions LOTS of fresh sage (optional) Heat butter in a large saute pan (I used a 5 qt pan) over medium heat, and...
Read MoreChicken Cacciatori
1 chicken cut into parts (legs, thighs, breasts, wings) chicken-herb-rub to coat chicken (or simply use salt & pepper) 3 tablespoons butter, ghee, or coconut oil 1 large bell pepper (any color), chopped 1 medium onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine (optional) 1 (28-ounce) package diced tomatoes with juice 3/4 cup chicken broth (increase to 1 & 1/4 cups if omitting wine) 1/4 cup chopped kalamata olives (or 3 tablespoons drained capers) 1 & 1/2 tsps dried oregano 1 tsp crushed red pepper flakes 1/4 cup coarsely chopped fresh basil leaves, divided...
Read MoreChicken Parmesan
2 lbs boneless, skinless, pastured, chicken breast 1 large egg, lightly beaten 2 cups freshly grated parmesan cheese 1 TBSP dried basil 1 TBSP dried oregano 1 TBSP dried parsley pure salt and freshly ground pepper to taste 2 cups (give or take) marinara sauce fresh mozzarella cheese to taste Preheat oven to 375 degrees. Lightly coat a 9 x 13 baking dish with butter Shred the parmesan cheese (a food processor is convenient for this). Combine the parm with the dried herbs in a shallow bowl. Beat the egg in a separate shallow bowl. Dip each piece of chicken into the egg, then into the parmesan...
Read MoreMeatball Parmesan
FOR THE MEATBALLS: 1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp pure salt 1/2 tsp Worcestershire sauce 2 TBSP butter, ghee, or coconut oil 2 cups (give or take) high-quality marinara sauce (recipe below) Fresh mozzarella cheese to taste Prepare marinara sauce if using homemade (see below) and keep warm on stove. Lightly beat the egg in a bowl large enough to hold...
Read MoreMeatballs
1 free range egg, lightly beaten 1 pound grass-fed ground beef 1/2 cup high quality breadcrumbs (see below for alternatives) 2 tsps dried minced onion (or 2 TBSP finely chopped fresh onion) 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp pure salt 1/2 tsp Worcestershire sauce 2 TBSP butter, ghee, or coconut oil METHOD 1 — FRYING: Lightly beat the egg in a bowl large enough to hold the rest of the ingredients. Mix the remaining ingredients except for the butter (or oil) with the egg. Shape into 1 & 1/2 inch balls. Saute meatballs in ghee (or oil of...
Read MorePesto Chicken
coconut oil (for greasing the dish) 3/4 cup (give or take) pesto sauce 1 pound pastured chicken breast (cut into strips if you’d like) salt and pepper to taste fresh mozzarella cheese, sliced or shredded (optional) Preheat the oven to 375. Lightly grease a 9 x 11 baking dish. Spread half of the pesto on the bottom of the dish. Lay the chicken over the pesto. Lightly sprinkle with salt and pepper. Spread the remaining pesto over the chicken. Bake for 20 – 30 minutes (until chicken is just cooked through – but not over done). Remove pan from oven and place cheese over the...
Read MoreFettucine Alfredo
1 pound whole grain fettucine (we use brown rice fettucine) 6 TBSP butter or ghee 1 shallot, minced 1 cup whole milk or heavy cream 1 cup finely grated Parmigiano-Reggiano, divided 1/2 tsp pure salt 1/4 tsp freshly ground black pepper Fresh parsley or basil, for garnish (optional) Cook the fettucine in salted water until al dente. While noodles are cooking, melt the ghee or butter in a saucepan (large enough to eventually hold the pasta) over medium heat. Add shallots and saute just a few minutes until tender. Add milk, bring to a boil, and reduce to a simmer. Cook, stirring frequently...
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