This is a intensely flavorful, quick, and easy dish that is Whole30 compliant. Proves that Whole30 can tickle the taste buds!
Whole30 Orange Chicken with Snow Peas
- 1 pound chicken, cut into bite size pieces (dark meat works best)
- salt & pepper
- 3 Tbsp toasted sesame oil
- 1 orange, zested and juiced
- 1/3 cup coconut aminos
- 1 inch ginger, peeled and grated
- 2 Tbsp tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder can use fresh if you want
- 2 Tbsp arrowroot powder
- 2 cups snow peas
- 1 onion sliced into strips
- 1/2 cup cashews
- Sprinkle salt & pepper on chicken and stir to evenly coat.
- In a large skillet over medium high heat, add 2 Tbsp sesame oil and chicken.
- Cook for about 5 minutes until mostly cooked through.
- In a small bowl, combine orange zest and juice, coconut aminos, ginger, tomato paste, red pepper, arrowroot, and garlic powder.
- Stir as best you can until smooth.
- Pour over chicken and stir to evenly coat.
- Cook for 5-10 minutes or until chicken is fully cooked through.
- While that is cooking, in a medium skillet over medium high heat, add 1 Tbsp sesame oil.
- After hot, add snow peas, onions, and cashews.
- After cooked but still crunchy, add to skillet with chicken.
- Remove larger skillet from heat and toss to coat.
- Serve and enjoy
This is a super simple dish that is ready in 15 minutes. Pair it with a salad, rice, or pasta for a quick and delicious week night meal.
- 1 1/2 pounds halibut fillets, cut into 4 pieces
- Salt and black pepper
- 2 Tbsp olive oil
- 4 Tbsp butter
- 12 to 15 fresh sage leaves
- 2 Tbsp freshly squeezed lemon juice
- ¼ cup coarse homemade bread crumbs, toasted
- 2 Tbsp finely chopped parsley
- Lemon wedges, for serving
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a skillet and set to medium-high heat.
- When oil is hot, swirl to evenly coat the pan, then add fish in a single layer.
- Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned.
- Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done.
- Transfer cooked fish to a warm platter or serving plates.
- Place skillet back on the stove over medium-high heat.
- Add butter and sage leaves.
- Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.
- Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish.
- Sprinkle with breadcrumbs and parsley.
- Serve immediately, with lemon wedges.
This is a simple pasta dish we fell in love with in Rome. Very easy to make in a very short time. You can eat it with a simple salad, side dish for a protein, or just by itself. You should really give this a try. You will be glad you did!
- ½ pound spaghetti or bucatini
- 3 Tbsp olive oil
- 1 tsp fresh ground black pepper
- 2 Tbsp butter
- ½ cup grated pecorino romano cheese
- Salt to taste
- Heat olive oil in a medium skillet until shimmering
- Add fresh ground pepper and cook until it is sizzling
- Remove from heat
- In a large skillet or pot, add pasta and just cover with water
- Add salt and cook until just al dente
- Remove from heat but do not throw out pasta water
- Return skillet with olive oil back to heat
- Add butter and 2-3 Tbsp of the pasta water
- Add the cooked pasta and the cheese on top
- Start shaking the pan and swirling the pasta
- Add more pasta water if needed
- The oil, butter, starchy water, and cheese will make a creamy sauce
- Place on plates or in bowls and drizzle some more olive oil for extra flavor
- Add more pepper if you wish
This dish is so easy to prepare, just arrange the food on a sheet pan drizzle with olive oil and chianti and shove it into a hot oven.
Roast Sausages with Grapes and Fennel
- Extra Virgin Olive Oil
- Salt and pepper
- Balsamic Drizzle
- 2 pounds Italian sausage links
- 1 pound red potatoes or fingerlings
- 5 to 6 cups stemmed black or red seedless grapes
- 4 sprigs rosemary, stemmed
- 2 bulbs fennel, halved and thinly sliced
- 1 cup Chianti wine
- Crusty bread, for serving
- Preheat oven to 450°F
- Place the sausages on a large sheet tray.
- Arrange the grapes, potatoes, rosemary and fennel alongside, not on top of, the sausages.
- Drizzle generously with olive oil all over.
- Then drizzle chianti and season with salt and pepper.
- Roast sausages for 25-30 minutes.
- Casings should be brown and crispy and the sausages are cooked through.
- Serve with crusty bread.
10/8. After wandering around the campo and Duomo of Siena, we decided to head over to the hill town of Montepulciano. Or rather, we gambled and after using my limited Italian to secure a late dinner reservation at Osteria dell’ Aquacheta, a Rick Steve’s recommendation, we programmed the route into the Opel’s GPS and off we went. Very winding back roads, but made it to the town. These hill towns let you park outside their medieval gates and walk (ok hike) in. Montepulciano is known for a particular type of wine. The town was quaint, and had a fort at the end. Its most amazing feature was the view. Everywhere was a panoramic point, so we took lots of pictures.
Our dinner reservation wasn’t until 9:15, and for those of you who know us well, that’s really, really late for us, so with time to kill, we decided to drive the countryside a bit. Let’s just say dark winding Italian roads, roundabouts with many exits, and rumbling tummies. Returned in time for a wonderful long dinner of Steak! And then a long winding road back to San Gimignano by 3am. Needless to say, taking it easy a bit the next day. One note: Never fail to turn down a little street or you might miss the chocolate shop!
After the non stop sightseeing, throngs of people everywhere, and hot humid weather of southern Italy, San Gimignano is literally a breath a fresh air. A late evening thunderstorm brought us and Tuscany into fall. The air is now drier and cooler. However, the sun is lightly warm on our skin and the absolutely stunning Tuscan countryside. From the hill top of the Town of Fine Towers, San Gimignano, we are enjoying a much needed slower pace.
Knock, knock! Let us in.
A couple of towers on Piazza di Cisterna
A couple of views from the top