Creamy Chicken Zoodles

Ingredients:
-2 large zucchini spiralized
-4 cloves of garlic minced
-1 small yellow onion diced
-2 chicken breasts pounded thin and cut into small pieces
-1 cup greek yogurt
-1 ripe avocado
-1/4 cup of sun dried tomatoes diced
-1/2 shredded Parmesan cheese
-EVOO
-house seasoning

First take a food processor and add the greek yogurt and avocado with a teaspoon of house seasoning and blend until smooth and creamy. You can add a squeeze of lemon to this as well if you like to brighten up the mixture. This will be the base of your sauce.

Next use a large frying pan and coat the bottom of the pan in a thin layer of EVOO. Place on a med-high stove top. Once the pan is hot add your chicken and sprinkle a little less then a teaspoon of house seasoning on top. Cook chicken until it just starts to turn brown all over, be sure to stir every minute or two so it doesn't stick, this should take 5 - 6 minutes. Remove chicken from the pan and add your diced onion, turn your heat down to medium. Continue to cook the onion until it starts to become soft but not brown. Then add the sun dried tomatoes and return the chicken to the pan. Turn the heat down to low and stir in the sauce from earlier. You can leave this on low while you prepare the zoodles.

Now take another large frying pan or pot if you prefer and add about 1/4 cup of EVOO place on medium high temperature. Once the pan is nice and hot add the garlic, cook the garlic only for about a minute, you dont want it to turn brown. Then add the zoodles, toss in the pan to be sure everything is coated with the garlic and oil. Only cook for a couple of minutes, just until they start to become soft. Salt and pepper to taste.

Now is the fun part, plating everything together and eating it! You can toss the zoodles in the sauce or just put the sauce right on top like we did. Finish everything off with some Parmesan cheese and you're good to go. Enjoy!

xoxo,
gim

Spicy Avocado Salsa on Black Beans & Rice

 Spicy Avocado Salsa Ingredients:

• 1 bunch cherry tomatoes cut in half
• 2 medium jalapeños diced
• 1/2 large red onion diced
• Handful of cilantro diced 
• 1 1/2 hash avocado's cubed 
• 3 tablespoons EVOO
• Garlic salt to taste
• 1 limes juice

Mix all of these lovely ingredients together and you should have some delicious salsa that looks like this... 

Now for the Black Beans & Rice

Ingredients:
1 cup white rice
1 small yellow onion
1 can black beans (good for up to 3 servings)
1 tablespoon EVOO
Salt to taste

Follow the directions on the bag of rice. I used white which calls for 2 cups water to 1 cup rice. Let it cook over low/medium for 20 minutes. Remove from heat.

Meanwhile...

Dice 1 small yellow onion and sauté in a medium sized pot with the EVOO.  Once the onion is translucent add 1 can of black beans. Salt to taste. Bring to a boil and then immediately bring temperature down to low.

When rice is ready, serve on the bottom with beans on top, finishing with the Spicy Avocado Salsa.
This can be served by itself or as a side dish as seen below.

Xoxo,
G

Shepherds Pie

Hey guys... what did y'all do over the weekend? We did this and it was amazing. Shepherds Pie is such a classic comfort food and it makes me happy. While it isn't the "healthiest" per say it is delicious and, when eaten in moderation, it is perfectly fine. 

Gimmi did a 'golden potato - sweet potato' mixture that was to die for on top. Yum Yum! 

Happy Monday friends... go get in the kitchen and treat yourself!

Xoxo,

G

Shepherds Pie

Preheat over to 400 degrees

Ingredients:

1 glass casserole dish

1 medium yellow onion

6 cloves of garlic

1 pack ground beef

10 baby carrots

1 cup green peas

2 medium Yukon gold potatoes

1 medium sweet potato

1 package of sliced baby bell mushrooms

1 cup shredded cheddar

11/4 cup beef broth

2 tbsp of cornstarch

1 tsp house seasoning

¼ tsp paprika

¼ tsp red pepper

3 tbsp butter

¼ cup milk

Beef Layer:

Chop onion and garlic, sauté in pan with olive oil over medium heat until translucent

Turn heat up to medium high and add ground beef and brown

Season with 1 tsp house seasoning, ¼ tsp paprika, ¼ tsp red pepper

Add mushrooms and reduce heat to medium

Stir until mushrooms and cook for five minutes

Add 2 tsp cornstarch and mix well

Add 1 cup beef broth and simmer for 4-5 minutes or until broth begins to thicken

Poor contence of pan into a glass casserole dish

Peas & Carrots Layer:

Cut baby carrots into slices

Add them to a small sautee pan with a cup of frozen peas, a ¼ cup of the beef broth and a 1/2 tsp garlic salt

Simmer until carrots are just tender

Remove from heat

Add to casserole dish as the second layer

Potato Layer:

Peel rinse and dice potatoes

Boil until fork tender

Remove from heat and strain

Add back to pot with 3 tbsp butter, ¼ cup milk, and a ½ tsp house seasoning and whip

Spread potatoes evenly over peas and carrots as third layer

Top with shredded cheddar

Bake for 15 -20 minutes or brown and bubby on top.

Enjoy!

Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G

Spicy Coconut Thai Noodles

Ingredients:

• 1/2 pkg. gluten free angel hair pasta cooked al dente
• sriracha
• 1 pkg. mushrooms sliced
• 2 shallots minced
• 4 cloves garlic diced
• 1 teaspoon minced fresh ginger
• 2 carrots peels and sliced
• 1 head broccoli tops cut into small pieces
• 2 chicken breast pounded thin and cubed
• 20 green beans sliced in half
• 1 avocado
• a handful of basil cut into ribbons
• 1/4 cup EVOO
• 2 tablespoons coconut flour
• 3/2 cup chicken stock
• 1 teaspoon house season
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sriracha
• corn starch

Take chicken that has been pounded thin and cubed and coat it in 1/2 teaspoon house season and dust with corn starch. In a large saute pan over a medium/high heat add 1/4 cup of EVOO, once it is hot add chicken and brown. Set chicken aside. In the same pan cook shallots, garlic and ginger until they start to become tender. Add mushrooms, green beans, broccoli and carrots to the same pan and cook them until they are just barely tender (you may need to add more EVOO at this time). Sprinkle with coconut flour and stir well. Add the rest of the house seasoning, cayenne pepper, sriracha and chicken stock. Reduce heat to low and stir well. Once sauce starts to thicken turn off the heat a toss with the cooked noodles and basil. Top with cubed avocado.

This dish has the perfect amount of bit to get your taste buds singing but it isn't too hot that you can't enjoy it. It has become a staple dinner item around our house. We love dishes that are easy, don't take up too much time, and taste delicious. Which... pretty much sums up this dish!

Let us know if you try it and make sure to take a photo and tag us on instagram @savvy_sisters, we love seeing your creations!

Xoxo,
Gim&G
 

Spicy Cobb Wedge Salad

I'm a sucker for a wedge salad... so when Gimmi told me her idea for a Spicy Cobb Wedge all I could say was, "can we make it today!!!" ...and then we did! 

OMG guys, this thing rocked my world. It is perfect for the hot summer days. It is light, fresh, crispy, crunchy, spicy, and hearty. Really guys... it's all those things! 

Spicy Cobb Wedge

-Yields’ 2 servings-

Ingredients:

·      2 chicken breast

·      6 strips bacon  (we recommend using a center cut because it has all the flavor with less fat)

·      ½ avocado

·      Red onion

·      Tomato

·      Jalapeño

·      Iceberg lettuce

·      Shredded cheddar

·      Blackening season

·      Wasabi ranch dressing (see recipe below)

Step 1: Crisp bacon in a hot skillet, when finished pour off bacon grease but do not wash pan, you will use the pan to sear your chicken and the left over bacon flavor will add the chicken flavor

      * Ether pour grease into a glass jar and save for later or wait until cooled and solid and scoop out into garbage can.

Step 2: Season chicken with blackening season, ether store bought or sees our recipe below.

Step 3: Dice red onion, tomato, avocado, and slice jalapeno

      *We removed the insides of the tomato in order to create better texture

Step 4: Season liberally your chicken with the blackening seasoning and place it into your hot skillet with 2 tbsp. Of EVOO (Extra Virgin Olive Oil)

Step 5: Sear breasts until dark brown on both sides (if pan becomes dry add a little more EVOO) once brown turn heat down to a medium until meat is cooked through. Approximately 5 min each side. 

      * Kitchen will get smoky when blackening chicken and you may cough a little, as we sure did!

Step 6: Remove core and cut the head of iceberg into quarters

Step 7: Rest chicken for 2 -3 min and chop into cubes

Step 8: It is now time to create a your beautiful salad. Place wedge on plate, drizzle with wasabi ranch, garnish with your cheddar cheese, chicken, onion, tomato, avocado, bacon, jalapeno and enjoy!

Blackening Seasoning

 Ingredients:

·      Salt

·      Black Pepper

·      Onion Powder

·      Garlic Powder

·      Smoked Paprika

·      Cayenne

Wasabi Ranch Dressing

Ingredients:

·      One package of Hidden Valley Ranch Salad Dressing

·      21/2 tsp Wasabi Powder

·      1 cup Milk

·      1 cup Dukes Mayo

        *we love Dukes because it is delicious and has no sugar

Seared Corvina topped with Shrimp Scampi

Calling all seafood lover... This is the dish for you!

Ingredients:

~4 4oz pieces of fresh Corvina (or any dense white fish of your choice)
~1 lb 20/30 fresh shrimp, peeled and devained
~1/2 stick butter
~3/4 cup EVOO
~corn starch
~1 tsp house season
~1/2 tsp garlic salt
~2 cloves garlic minced
~juice of 2 lemons

Garnish with chopped parsley and diced tomato (cut tomato in half, scoop out insides and use the out side only for garnish)

Add 1/2 cup EVOO to a saute pan and heat to a medium high. While heating dust your fish with cornstarch and house seasoning.You just want to use enough corn starch to lightly coat the fish. Once pan is hot gently place fish in one piece at a time. Cook for 5 minutes on each side making sure each side gets a nice brown color. Once fish is cooked, remove from pan and set aside. In the same pan add the rest of EVOO. Make sure the pan is still hot and add raw shrimp and garlic. Once shrimp begins to turn pink, turn off the heat but leave the pan on the burner. Add the butter and lemon juice and continue stirring while butter melts. Once the butter has melted and created a nice sauce pour on top of fish and garnish.

We hope you enjoy!

Xoxo,
Gim&G