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2022-07-16 17.44.26_web (5)

Cacio e Pepe with Sauteed Mushrooms

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This earthy, but light vegetarian pasta will satisfy all of your taste buds- no meat required!

If you are searching for a light, summery pasta to satisfy your carb craving…one that is hearty without being too heavy, this cacio e pepe with sauteed mushrooms nand spinach is the ticket. I was craving that very same thing when my husband and I created this take on cacio e pepe. We chose to use as many fresh ingredients as possible- fresh fettuccini noodles, spinach, mushrooms, basil- you get the idea. The flavors in this recipe are rounded out with the briny taste of canned artichokes. If you really feel like splurging, top it off with shavings of fresh white truffle. We happened to have a fresh truffle that we purchased at a farmer’s market and thought it would pair well with the earthiness of the mushrooms. Speaking of mushrooms, we used white button here, but you could use another favorite – such as crimini, oyster, shiitake, or a combination. You will not miss the meat in this dish. This dish will deliver that umami flavor and satisfying bite without weighing you down! It’s no secret that I love cacio e pepe- try my recipe where I add spaghetti squash and shrimp here.

Cacio e Pepe with Sauteed Mushrooms and Spinach
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Cacio e Pepe with Sauteed Mushrooms and Spinach

Recipe by This Lovely KitchenCourse: Entrees, PastaCuisine: Italian
Servings

6

servings

I recommend using fresh fettuccini here, but dry pasta will work too! I served this dish with fresh white truffle, which can be pricey and is certainly optional.

Ingredients

  • Fresh Fettuccini pasta, 12 oz

  • Butter, 2 TBSP

  • Shallot, 1/2, minced

  • Black Pepper, 1/4 tsp

  • Salt, 1/4 tsp.

  • Mushrooms White, chopped, 8 oz.

  • White wine, 1/4 cup

  • Milk, whole, 1 cup

  • Parmesan Reggiano, 1/2 cup

  • Pecorino Romano, 1/2 cup

  • Artichoke hearts, canned, drained, 1 cup

  • Spinach, cooked and drained, 4 oz

  • Fresh Basil and Black Truffle shavings, optional

Directions

  • Cook fresh pasta in 6 cups salted water for 5-6 minutes or until al dente.
  • Strain pasta. Save 1/4 cup pasta water.
  • Saute mushrooms, shallot, and black pepper in butter for 2-3 minutes or until soft, in a large pot or dutch oven.
  • Add milk to mushroom mixture. Bring to a boil. Mix in artichokes, spinach and both cheeses. Cook about 5 minutes or until sauce thickens. Add reserved pasta and 1/4 cup pasta water. Mix well.
  • Garnish with basil and black truffle shavings, if desired. Enjoy!
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Cheesy Butternut Squash Casserole

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Getting invited to a Día de Los Muertos (Day of the Dead) brunch means that, although tempting, I should really bring something more than chips and salsa.  It just wouldn’t feel right to me.  In the words of Wikipedia, the Day of the Dead is a holiday that focuses on gatherings of family and friends to pray for and remember friends and family members who have died, and help support their spiritual journey.  I chose to bring a butternut squash casserole that doubles as a nice brunch recipe. The quiche-like consistency is satisfying, and the full-bodied flavor of the butternut squash recipe will ensure that you never miss the absence of a pie crust.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Ingredients

  • olive oil – 2 tablespoons

  • onions – 2 small, chopped

  • butternut squash – 1 (2 1/2 pound), peeled, seeded, and cubed

  • salt – 1/4 teaspoon

  • eggs – 3

  • sour cream – 3/4 cup

  • parmesan cheese – 1 cup

  • fresh basil – 1/2 cup

  • Freshly ground black pepper – 1/4 teaspoon

  • Italian cheese blend – 1/2 package (8 ounces)

Directions
Adapted from all recipes.com

  • Preheat oven to 425 degrees.  Grease a 9 x 13 casserole dish.  Heat olive oil in a large skillet over medium heat.
  • Cook while continuously stirring onions in the hot oil until softened, about 10 minutes. Adapted from a recipe posted to Allrecipes.com
  • Stir in squash and garlic.  Season with salt.
  • Cook the squash mixture, stirring occasionally, until the squash is slightly tender, about 10 minutes.  Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper.  Pour egg mixture over squash mixture.  Top with Italian cheese blend.
  • Bake in preheated oven until squash is tender and cheese is bubbling for about 25 minutes.
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Scallop and Roasted Corn Tacos

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There are a lot of different ways to celebrate summertime in Alabama and capture that awesomeness through food and drink. The Scallop and Roasted Corn Tacos recipe is one of many. Fresh corn, scallops, and easy prep make for a laid-back summer meal. The corn is roasted in the oven, which is a great substitute if you don’t have a grill. Roasting fresh corn brings out its sweetness, and the radicchio rounds out the flavor with a slight bitterness. I made a recent stopover in Alabama to visit family. This photo of my springer spaniel, Sally, was taken on a visit to the Hayes Nature Preserve in Hampton Cove, Alabama.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • cayenne pepper – 1/8 teaspoon

  • cumin – 1/4 teaspoon

  • bay scallops – 1 pound

  • garlic cloves, sliced – 3

  • canola oil – 1 tablespoon

  • ears fresh corn – 2

  • Freshly ground black pepper – To Taste

  • Sour cream or tartar sauce

  • Flour tortillas

  • radicchio, cut into 1-1/2 i – 1 cup

  • cherry tomatoes halved – 1 cup

  • chopped fresh cilantro – 1/2 cup

  • crumbled fresh cheese, such as queso fresco, feta, or ricotta Salata – 2 ounces

Directions

  • Preheat oven to 350 degrees.
  • Place corn on the middle rack of the oven with husks intact.  Roast corn for 30 minutes or until corn is soft.  Discard husks when corn cools.  Shave corn off cobb and season with black pepper. Set aside.
  • Mix cayenne pepper, cumin, and salt in a medium-sized bowl.  Add scallops to spice mixture and toss well to coat.
  • Heat oil in a skillet over medium-high heat.  Add garlic and scallops and sauté for about three minutes.
  • Spread the desired amount of sour cream or tarter sauce on the tortilla.  Add corn, scallops, and radicchio.  Sprinkle with tomatoes, cilantro, and cheese.
Orzo

Chicken Orzo with Lemon and Feta

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When chicken orzo is prepared in a skillet, you have the opportunity to add a rich, “toasty” flavor while using just enough butter. If you go much longer, your orzo could become a little too crunchy.

Hey Everyone! This is the first day of my blog, which is a lifestyle blog of all things “a little bit healthier.” I like food with a lot of flavors and I want to focus on clean eating as much as possible. It’s hard for many of us (including me!) to go radical or extreme when it comes to health. I prefer to practice a healthy lifestyle in small ways that add up. So let’s kick it off!
This is one of the first “COVID-era” dishes I made and I am about to make it again!This dish is impressive and soooo tasty! For maximum flavor, I recommend feta that has been imported from Greece (see pic below). I found this recipe from the Half Baked Harvest “Super Simple” cookbook, and made a few tweaks!

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Mediterranean, ItalianDifficulty: Easy
Servings

4

servings

Ingredients

  • Kosher Salt

  • Freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 tablespoons salted butter

  • 4 garlic cloves, minced

  • 1 cup dry orzo

  • 1 cup dry white wine such as Sauvignon Blanc

  • 1 1/2 cups low-sodium chicken broth

  • 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped

  • 3/4 cups green pitted olives

  • Zest and juice of one lemon

  • 1 cup cubed or crumbled feta, with about 1/4 cup reserved for serving

  • 1 tablespoon chopped fresh dill

Directions

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large Dutch oven or cast-iron skillet over medium-high heat. Season the chicken on both sides with salt and pepper.
  • Once the pan is hot, add chicken and cook for 3 to 5 minutes on each side, or until golden brown. Remove from pan and set aside.
  • In the same pan, combine the butter, garlic, and orzo until the orzo is toasted, or about 2 minutes. Add the wine to the skillet and scrape up any brown bits from the bottom of the pan.
  • Stir in the chicken broth, artichokes, green olives, lemon zest, and lemon juice. Increase the heat to high and bring it to a boil.
  • Return the chicken and any collected juices to the pan. Transfer to the oven and roast until the chicken is completely cooked through, about 15 minutes.
  • Stir in the feta and dill. Divide the chicken and sauce among six plates, and garnish each with remaining feta.
  • Enjoy!
Gratin

End of Summer Gratin

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This gratin is a delicious use of the last crop of your summer veggies- zucchini and tomatoes specifically.

When my friend Christina dropped off a bag of vegetables from a farmer’s market that she’d been working at, I got the urge to make something special. This recipe comes from the Epicurious website, but I tweaked it some to my taste. You could use this as a side item but I felt like it was special enough to be paired with a salad and some wine.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Italian, Mediterranean, SouthernDifficulty: Medium
Servings

4

servings

This gratin is a delicious use of the last crop of your summer veggies- zucchini and tomatoes specifically.

Ingredients

  • 1/3 cup long-grain white rice

  • 3 medium zucchini, sliced crosswise 1/4 inch thick

  • 5 1/2 tablespoons olive oil, divided

  • 1/2 pounds tomatoes, sliced crosswise, 1/2 inch thick

  • 3 garlic cloves, finely chopped

  • 2 large eggs, lightly beaten

  • 1 tablespoon chopped rosemary

  • 3/4 cup Parmigiano-Reggiano, divided

Directions

  • Preheat oven to 450 degrees F.
  • Cook rice according to package instructions.
  • While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon and 1/4 teaspoon salt in another baking pan.
  • Roast zucchini in the upper third of the oven and tomatoes in the lower third, turning vegetables once halfway through roasting until tender and lightly golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
  • Cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a heavy pan, covered, over low heat, stirring occasionally, until very tender and translucent, about 15 to 20 minutes.
  • Stir together onion mixture, cooked rice, eggs, rosemary, 1/2 cup cheese, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of the rice over the mixture in a shallow 2-quart baking dish, then top with half of the zucchini.
  • Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with the remaining 2 tablespoons of oil. Sprinkle with the remaining 1/4 cup cheese.
  • Bake in the upper third of the oven until set and golden brown, about 20 minutes.
Shrimp with Cacio e pepe

Lower Carb Shrimp Cacio e Pepe

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Cacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.

As a true carb lover, I get a real sense of thrill when I can have my pasta and eat it too. This entree is savory, peppery, and very satisfying. It’s also wonderful as a side dish. The mix of spaghetti squash and spaghetti noodles is perfect even for the most discerning pasta lovers.

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Recipe by This Lovely KitchenCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings

Cacio e Pepe goes well with grilled chicken, salmon, even steak, so feel free to switch out your protein.

Ingredients

  • Spaghetti squash 1/2 squash

  • Spaghetti noodles 8 oz.

  • Olive oil 1 tsp.

  • Butter 3 tbsp, divided

  • Shrimp, peeled and deveined 1 lb

  • Salt 1/4 tsp

  • Black pepper 1/8 tsp + 1/2 tsp, divided

  • Garlic, chopped 1 clove

  • Old Bay Seasoning 1/8 tsp

  • White wine 1/4 cup

  • Parmesan Cheese, grated 1 cup

  • Italian Parsley chopped Garnish

Directions

  • Preheat oven to 400 degrees
  • Cut spaghetti squash in half and rub with 1 tsp. olive oil
  • Cook for 35 minutes.
  • Cook noodles according to package directions. Save 2 cups of pasta water when draining pasta.
  • While squash and noodles are cooking, heat butter in a pan on medium-high heat until starting to sizzle.
  • Add shrimp, salt, pepper, garlic, and old bay seasoning. Saute for 3-5 minutes or until shrimp turn pink and opaque.
  • Add white wine to the pan and stir. Remove from heat and seat aside.
  • Remove squash from oven and allow to cool. Shred squash into strands and place into a medium bowl.
  • Melt butter in saute pan on medium heat. Add black pepper to pan and saute for 1 minute.
  • Add noodles to butter and black mixture and stir noodles and squash mixture.
  • Add 1 cup of parmesan cheese. Stir to incorporate.
  • Using 1/2 cup at a time, add enough pasta water to create a creamy sauce. You may not use all of the 2 cups of water.
  • Plate with shrimp on top of pasta mixture. Sprinkle with fresh Italian parsley.
  • Enjoy!
Arroz

Arroz Con Picadillo

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like you’ve never had it before!

My husband’s grandmother cooked this for his grandfather, mother, and him all of their lives when they lived together in Miami. His grandfather was from Spain and she was of Eastern European descent. Arroz Con Picadillo is a take on picadillo that is more savory and lighter than other recipes which tend to include tomato and/or raisins but in my opinion, this is the most delicious picadillo I have ever had! The caramelized onions really take the flavor over the top.

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Recipe by This Lovely KitchenCourse: DinnerCuisine: Spanish, Eastern EuropeanDifficulty: Medium
Servings

4

servings

This take on picadillo is more savory and lighter than other recipes which tend to include tomato and/or raisins but in my opinion, this is the most delicious picadillo I have ever had! The caramelized onions really take the flavor over the top.

Ingredients

  • Ground Beef 1 lb

  • Butter melted 2 tbsp

  • Olive Oil 2 tbsp, divided

  • Onions, roughly chopped 1 large yellow

  • Garlic minced 1 clove

  • Salt

  • Pepper

  • Garlic minced 1 clove

  • Manzanilla Olives, chopped 2 cups

  • Rice, white 4 cups cooked

Directions

  • Heat 1 tablespoon oil and melted butter in a medium-sized.
  • Add onions to the pan. Cook on medium-high heat for 13-15 minutes, allowing the onions to caramelize. Stir occasionally.
  • When halfway through cooking onions, add garlic to the pan. Stir and allow onions and garlic to continue to cook until soft and lightly brown. Reduce heat to low.
  • Add a pinch of both salt and pepper, or to taste.
  • Heat 1 tablespoon oil in a separate medium-sized pan. Add beef, stirring frequently.
  • Cook for 5-6 minutes or until beef is browned and has absorbed most of the moisture in the pan. Remove from heat
  • Add the olives to the pan of cooked onions. Stir to combine and cook for 2-3 minutes.
  • Add cooked beef to olive and onion mixture. Stir to combine and cook for additional 1-2 minutes.
  • Serve with white rice.
  • Enjoy!
Paleo Meatballs

Paleo Beef Meatballs

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Paleo Beef Meatballs & Hot Italian Sausage over Spaghetti Squash with Marinara

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: ItalianDifficulty: Medium
Servings

4

servings

Paleo Beef Meatballs & Hot Italian Sausage over Spaghetti Squash with Marinara

Ingredients

  • 1/2 Spaghetti squash

  • Olive oil

  • Cooking spray

  • 1 onion, chopped

  • 1 lb. ground beef

  • Salt and pepper to taste

  • 6 oz. hot Italian sausage links

  • 8 oz. fresh mushrooms, chopped

  • 24 oz. jar marinara sauce… I like Newman‘s Own Tomato and Basil flavor

Directions

  • Preheat oven to 400 F.
  • Slice spaghetti squash in half, lengthwise. Rub inside of one half with olive oil. Poke holes on the skin of the squash.
  • Place squash on a baking sheet, cut side down. Bake for 40 minutes.
  • Roll ground beef into 2 inch balls. Cut sausage links into 1-inch pieces.
  • Spray a non-stick pan with cooking spray and heat the non-stick pan on medium-high heat. Add beef and sausage to the pan. Season with salt and pepper. Cook 4-5 minutes, stirring frequently to brown on all sides.
  • Add onion. Sauté 2-3 minutes or until soft. Spray pan with cooking spray. Add mushrooms to pan. Sauté for an additional 2-3 minutes.
  • Remove squash from the oven. Shred into a bowl. Season with salt and pepper.
  • Plate with 1 cup of squash and top with marinara and meatballs. You are ready to enjoy it!

 Newman‘s Own Tomato and Basil flavor

Butter Chicken

Butter Chicken

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…Perfect for a cold night

When the weather is cold, I often crave Indian food. The medley of spices and the warm sauces are what I think of as the perfect, cozy foods. I’m excited to share this recipe for Butter Chicken (also known as Chicken Tiki Masala). The creamy texture actually doesn’t come from butter, but rather from a simple cup of half and half. A signature cooking step is the thickening of the tomatoes into a delicious, rich sauce. If you are making this dish in a warmer month, an alternative would be to use grilled chicken thighs in this recipe. Serve with basmati rice.

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: IndianDifficulty: Medium
Servings

4

servings

Chicken Tiki Masala

Ingredients

  • Boneless, Skinless Chicken Thighs 1 lb

  • Butter 2 tbsps, divided

  • Onion, chopped 1 medium

  • Tomatoes, chopped 2 lbs

  • Salt to taste

  • Ground Black Pepper 1/8 tsp.

  • Ginger, fresh 2 tbsp

  • Garlic, chopped 1 medium clove

  • Garam Masala 1tsp

  • Half & Half 1 cup

  • Broccoli, chopped 1 head

Directions

  • Heat 1 tablespoon of butter in a saute pan on medium high heat until hot and starting to sizzle.
  • Add chicken to the pan and saute for 5 minutes. Flip and saute for 6-7 minutes or until golden brown.
  • Remove chicken from pan, cut into 1 inch pieces, and set aside.
  • In the same pan, heat 1 tablespoon of butter on medium high heat.
  • Add onion, tomatoes, salt and black pepper to the pan. Reduce heat to medium.
  • Cook onion and tomato mixture for 20 minutes or until thickened.
  • Reduce heat to low.
  • Add ginger, garlic, garam masala, half and half, broccoli and browned chicken.
  • Simmer for 10 minutes.
  • Enjoy!
Crab cakes

Fresh Crab Cakes with Panko Bread Crumbs

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These fresh crab cakes with panko bread crumbs are often the object of my culinary desires, since I’ve been known to hunt for perfect or nearly perfect ones that are worth the price tag when dining out.

Not all crab cakes are created equal, and if a restaurant makes great a good version, the rest of your meal is likely to be a satisfactory one. This is the second or third time I have made my own cakes, and I like this version so much, I am sharing it with you.

But look no further, for homemade crab cakes can be the absolute best! You really can’t beat the more economical price tag, plus you can make them a little healthier while tasting the freshness of the crab and the ingredients working together. Panko breadcrumbs are a key ingredient in this recipe. I recommend these gluten-free breadcrumbs- https://www.iansfoods.com/product/original-panko-breadcrumbs/ . TIP: sautéing in small batches in a medium-sized pan means you can use less oil!

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Recipe by This Lovely KitchenCourse: Lunch, Dinner
Servings

4

servings

Makes 16 crab cakes

Ingredients

  • Jumbo lump crab meat 1 lb.

  • Eggs 4 each

  • Mayo 1/2 cup

  • Onions, diced 1/4 cup

  • Green onions, diced 1 tbsp

  • Italian parsley, chopped 1/2 bunch

  • Celery, chopped 5 stalks

  • Lemon juice 1 lemon

  • Panko bread crumbs 1.5 cups

  • Salt 1/4 tsp

  • Pepper 1/4 tsp

  • Old Bay seasoning 1/4 tsp

  • Parmesan cheese 1/4 cup

  • Worcestershire sauce 1 tbsp

  • Butter melted 1/4 cup

  • Olive oil 1/4 cup

Directions

  • Mix olive oil and melted butter together in a small bowl.
  • Heat 2 tablespoons of butter and olive oil mixture in a medium-sized saute pan on medium-high heat until hot and starting to sizzle.
  • Make crab cake patties by spooning out 1/3 cup of crab cake mixture and forming into patties with your hand. Make all 16 crab cakes.
  • Place 4 crab cakes in the hot pan and set the rest of the cakes aside. A medium- sized pan can hold about 4 patties at a time.
  • Saute on each side for 2 minutes or until golden brown on each side.
  • Saute 1-2 additional minutes on each side if you prefer a crispier crab cake.
  • Remove the crab cakes and set them on a plate lined with paper towels.
  • Add 2 more tablespoons of butter and oil mixture to the hot pan.
  • Repeat the process 3 more times.
  • Enjoy!

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