Healthy Family Recipes

healthy family recipes

Artichoke Lemon Pesto Chicken with Cauliflower Rice

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Artichoke Lemon Pesto Chicken with Cauliflower Rice

 

This is a straight-up delicious, easy chicken recipe that just happens to also be dairy-free, gluten and grain-free. It is also shamelessly adapted from PaleOMG’s original artichoke pesto “pasta” recipe, which used spaghetti squash. I made that recipe about 7 times, with only a few minor tweaks (all basil instead of combined with parsley, omitting the broth, and so on).  Then, one terrible day, I couldn’t find spaghetti squash – and decided to try it over cauliflower rice instead. And lo, I love it just as much as the spaghetti squash version.

That’s all there is to it. Delicious.  Incredibly good for you. Try it. …

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Eggs Benedict in Artichoke Cups and Easy Blender Hollandaise Sauce

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Eggs benedict in artichokes for a spectacular breakfast or brunch.

Artichoke Eggs Benedict

Eggs Benedict in Artichoke Cups  – right out of the oven!

Breakfast for dinner, anyone? Do I ever have a spectacular dish for you.

Artichokes are not usually breakfasty. But, I have an obsession with cracking eggs inside of vegetables – see for example, my Flower Power Eggs or my Eggs in Avocados or Onion Ring Eggs. I thought Why NOT artichokes? – with Eggs Benedict inside them so there would be more sauce to dip leaves into. The leaves dipped in egg yolks and in Hollandaise sauce is divine. And after all the leaves are spent, use a spoon to scoop up all the goodness of the heart with the eggs and sauce and crispy Canadian bacon. Divine, I tell you.

I boiled the chokes for 30 minutes, let them cool and cut their tops off, leaving about 3 inches as a base. Then I pulled out the center portion of the very soft leaves and then scraped out the thistle portion, leaving the heart intact. Next, I put them on a baking sheet lined with parchment paper and smashed them slightly with the palm of my hand so that they would spread out on the baking sheet and the opening in the middle would be large enough to accommodate the egg. I brushed them with a little vegetable oil.

I blended up some easy blender Hollandaise and poured a little into each artichoke well. Then I cracked an egg on top of that and sprinkled with some strips of Canadian bacon.. I threw them in the oven and broiled them to cook the egg and to get the leaves crispy.

Artichokes

— posted by Donna

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Marinated Artichoke Hearts from Scratch – with a Southwest Spin

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Southwestern-Style Marinated Artichoke Hearts

I love adding marinated artichoke hearts to all kinds of recipes. Even as a kid, it was one of my favorite ways to dress up an otherwise drab salad. But lately I’ve been wanting make everything homemade that I can possibly pull off. Why not these? I’ve been playing with a few versions of my standard old standby brand, Cara Mia, but thought I might try using a different flavor profile altogether.

Since I seem to have inherited (thanks Donna!) a powerful preference for Southwestern fare, I ventured into that realm and came out with a new staple. I admit, this was most likely influenced by dreaming of attending BlogHer in Austin last weekend. Sorry I had to sit this one out – I always have such an excellent time. Anyway, these would be great added to a burrito, chopped up and added into a white enchilada sauce, or just on top of a bowl of black beans, rice and corn.  Simple, savory, from scratch.

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