Baked Snapper with garlic basil sauce

Happy Wednesday!!!!

It is SO beautiful outside today!! We started our morning off with a very long and productive run..we stopped in a patch of grass and I did some lunges while the boys played. This morning felt like such an answered prayer.. between the glorious sunshine and the NO fighting from my two toddlers it truly seemed like a a quaricle ( quarantine miracle ..yes I made that up). I received so many DM's about my snapper sauce on instagram the other day so I am formally writing this recipe up on my blog!!! 

There is something about snapper that is my very very favorite.. I love how fresh it tastes and it works so perfectly with almost any rendition of a butter sauce. I am so spoiled because my parents have a coastal vacation home and my dad offshore fishes weekly.. so during this quarantine they  have been sending me fresh snapper home with our mutual neighbor ( who lives near me and also has a home there too) of course store bought is fine!!! But who doesn't LOVE fish from ocean to table!!!!

Ingredients:

2 large snapper filets

1 stick of butter ( can sub olive oil)

4 cloves minced garlic

juice of a lemon

freshly torn basil ( small handful)

1 handful grape tomatoes ( halved)

salt and pepper

cooked angel hair pasta

grated parmesan cheese 

Method:

In a saucepan add your butter and allow it to melt. Next add in the garlic, basil and tomatoes..I also add in a dash of white wine for extra flavor. Allow this to simmer and let the garlic fully flower and the tomatoes bust. Next Lay out your snapper on a lined baking sheet- take off any excess moisture with a paper towel. Salt and pepper the snapper on both sides. Next take your sauce and pour over the filets. Bake in the oven at 400 for twenty minutes. Once your fish is done.. take your leftover sauce ( that is pooling in your baking dish) and pour right into your cooked angel hair pasta. Squeeze lemon juice over the fish and sprinkle everything with parmasean cheese. 

SO delicious!!!!

Sausage Rigatoni Pasta

Hello All!!!! 

I am coming at you from day 5 of quarantine from the Frankhouser household.. today was pretty good. It definitely helped that Brandon was here ( he is still working during the week.) We did manage to get out and breathe in some fresh air..and we were able to tag team it with the kids which helped tremendously. I love my babies and cherish them from the marrow in my bones but as all mamas know.. we need a break. So right now as he is tackling bath time, I am able to type out this recipe, sip some wine, and allow my creative juices to flow. 

I have been writing recipes every day when I can.. sometimes I will be inspired by something I see on Pinterest and then I will race to the fridge to see which ingredients I can sub to make it work or I will think of something that sounds so delicious and then create a recipe which is what I did today.

Pasta is a language.. I swear.. you just feel the love when you take that first bite of rigatoni, oozing with fresh tomato sauce, herbs and mozzarella...it truly makes you feel something. I have SO much sausage on hand so I wanted to use it therefore the base of my recipe was born. You can do this with chicken, or shrimp if you had it ...even fish. You could also make this a vegetarian option and use canned beans, artichoke hearts, and fresh basil.. so pantry staples :) #quarrantinelife 

I don't know about y'all.. but since this whole quarantine we have been sitting at the table more often as a family...we are starting to get a rhythm and I appreciate that aspect of this whole deal. We don't rush to clear the table or yell at each other to bathe the kids.. we make messes and we talk. Anyways I hope that this recipe allows a mama ( or a daddy) to create an amazing meal in the kitchen.. full of love and full of flavor! 

Ingredients:

Rigatoni pasta ( or whatever you can find)

1 lb pork sausage

Pasta sauce 

Heavy whipping cream
Basil

1 Green Bell pepper ( chopped)

1 yellow onion chopped
1/2 cup chopped zucchini

4 cloves garlic minced

1/2 cup dry white wine

red pepper flakes

salt and pepper

italian seasoning 

avocado oil 

Method:

Start by sautéing your onion in some avocado oil until nice and soft. Next add your sausage until browned.. then add in the garlic and rest of the veggies. Add in your spices and continue to cook down. Add in your sauce and some red wine vinegar. Pop the lid on and simmer for 30 minutes. Heat up a pot with boiling, salted water and put in your pasta. Cook Al Dente. Drain and add pasta to the pot of sauce and veggies. Add in 2 tablespoons whipping cream and stir. Serve with fresh Pecorino Romano  or Italian cheese of choice! Top with fresh basil!

Not a blog worthy picture in the least but we were to hungry to do a good one!

EDIT** I started this post a week ago when I got the idea for this recipe. That is why the timeline is a little different in my anecdotal notes above.

Mediterranean Cold Salad

Good Afternoon Friends 

Today I am writing to you from a place of hope. I am trying to keep positive spirits and attempting to stay busy by cooking, organizing, outdoor time, and arts and crafts. I know many of you ( like me) are trying to keep your sanity all while managing little ones at home. It is hard.. I am with you, I am praying for you, and I am here to cook with you! I hope that during this time we can come together and truly try and live in joy. Let us sit at the table and enjoy a big meal because lets face it.. right now we have the time. We can cook that really lengthy dinner because we have a few hours for the beans to rinse, or the pork to marinate...we can try new things in the kitchen!!! This is exciting!!!! I am choosing to believe each and every day that God in fact does have a plan. HE ALWAYS has our best interest and even though many of us have questions...it is God who is in control!! I pray you can at least take time to read some of the following scripture that has helped ease my heart and mind. 

Psalm 13:05

Jeremiah 29:11

Hebrews 11:1-3

Hebrews 10:23

Romans 15:13

Also I have been listening to the Jason Gray station on my pandora - such uplifting music!!! I sang the entire time I created this meal in my kitchen today.. in a world that feels so much doom I felt SO MUCH JOY!!! I have moments of fear that creeps in when I allow it, I start to question...and feel scared because I don't have answers, I worry what tomorrow will bring but isn't it God who tells us in Matthew 6:34 " Do not worry about tomorrow, for tomorrow has enough worry about itself." I am attempting to live and focus on the present!! Right now that means for me

- Healthy Children

-Employed husband

- a beautiful home to abide in

- Energy to take care of my children and home

- A radio that plays worship music

- Hands to create, cook, and stroke my children hair

- WARM weather and Sunshine..warm weather is good for us!

Try making a list each day of things you are grateful for.. it can help drive the fears away. 

Now onto my salad :)

Ingredients:

2 cups cooked quinoa, rinsed and drained

1 can pitted black olives sliced into fourths

1 can artichoke hearts sliced into halves

1 can garbanzo beans

2 large tablespoons of hummus

juice of one lemon

1 pint of cherry tomatoes, halved

3 tablespoons of feta cheese

1/4 cup finely diced red onion

avocado oil

salt and pepper

Toss everything in a large bowl and chill for two hours. Enjoy!!!

*** You can add grilled shrimp, or grilled chicken for some added protein 

K.D Lemon Chicken Picatta

Happy Wednesday friends!!!

I am so happy to finally say that we are settling into our new home perfectly thanks to LOTS and lots of help from my in-laws and friends around the area. It feels weird moving back home.. but in a good way. It's nice feeling welcomed back to the area..we have a lot of friends and family who live here so it really is a blessing! The views of the Hill Country still tug at my heart but we know we will be back one day!!! 

Y'all my first dinner in my new kitchen was a major success!! I have two words. GAS. STOVE

Completely life changing I tell ya. The food cooks so evenly.. I am falling in love daily with all of my fancy new appliances. 

About the Recipe

I came up with this recipe years ago and actually did it in the crock pot. I've tweaked it quite a few times and have now introduced Whole 30 and Gluten free components into this dish to accommodate quite a few lifestyles out there. I actually love the vibrancy and flavor the lemons bring to the chicken!!! I served mine with noodles but an angel hair pasta would complement this perfectly!!!! Yo can also swap capers out for green olives or add them in with the other veggies ( we were out) Enjoy!

Ingredients 

4 chicken thighs -skin on

4 lemons ( you will use the juice, zest and skins)

1 can artichoke hearts

4 TB capers plus their juice

1/2 cup chicken broth

Almond Flour

S&P

Red pepper flakes

4 garlic cloves minced

1 shallot-diced

Parm. Cheese  ( optional)

Zucchini noodles ( or you can sub for angel hair pasta)

Dry white wine 

Avocado oil/ Olive oil

Method

preheat oven to 400

In a shallow dish pat your chicken dry and season them on both sides with salt and pepper. dredge each chicken in some almond flour until well coated. In a pan over medium heat add about 4 tablespoons of olive oil. Allow the pan to heat up and then place the chicken skin side down for about 5 minutes on each side ( until a  nice brown forms on the skin side). Then- set the chicken aside.

Next, to the same pot add a bit of dry white wine and scrape any bits left from the chicken ( this method is called de-glazing), then add in your shallot, garlic, and zucchini noodles. Cook veggies until soft and fragrant!!!! Finally you will add in the capers, artichoke hearts, olives ( if you have some), the juice of 2 lemons- along with 1 small teaspoon of zest, the chicken broth, and 1 TBS of almond flour for thicker. Stir this together and then nestle your chicken in with the veggies ( skin side up) along with some slices of lemons.

Place the dish inside the oven for 15 minutes and then check your chicken. Depending on the oven it may need more time. Sprinkle parmesan over the chicken and serve!!!!

Caramelized onions with Balsamic Mushrooms and Spinach

It is exactly ONE WEEK before we move into our new home!! Truly the main thing keeping me sane is the fact that I am able to still steadily cook in my kitchen. Cooking calms the nerves y'all... but at the same time I cannot wait to start cooking in my new kitchen. Such a gorgeous space and I have SO much fun storage!!! I truly can't wait to start doing some stories in the new kitchen.What a blessing! Anyways- tonight on stories I posted a quick and easy indoor steak recipe. I used my Le Creuset Grill Pan ---->  can be bought  HERE and simply seasoned it with olive oil, salt and pepper. I did use my amazing truffle oil spray linked HERE.. and let me just tell you this spray is such an awesome tool for elevating any simple meal! I used it on my pan to give the steak a truffle finish..but you could also spray it on top of risotto or a vegetable medley.. anything you enjoy the "truffle" taste- this cooking spray is great! I got it in my stocking stuffer :) 

So many of you asked about the veggie side that I did along side the steak! This would be so wonderful with a grilled chicken or fish! It's very versatile and healthy!!!!! 

Ingredients:

1 bag of organic spinach 

2 yellow onions sliced thin

3 cloves of garlic minced

 1 small box of sliced mushrooms ( whatever your choice I typically use bella)

2 tablespoons of balsamic vinegar

1/4 cup dry red wine

olive oil

1 tablespoon sea salt

2 tablespoons parmesan cheese ( shredded)

Method:

Start by sautéing your onions in olive oil over medium high heat.  You will cook these down for about 20 minutes!!!! Continue to babysit them... do not add the salt in until about 15 minutes in. Around the same time add in the balsamic to deglaze the pan as well as the wine. Continue to cook for a minute more then add in the mushrooms, garlic, and spinach. Cook until all are married together. Add your parmesean cheese and turn down low.

Smokey Chipotle Burgers

Happy Monday!!!!

On the blog today I want to share the MOST AMAZING burger with y'all!! OH MY GOSH! I made these last night and there were zero leftovers... ZERO!! I will say that they are a little bit heated so if you are a not a spice lover I will add that you should strain all the seeds from the adobo peppers OR just use the sauce that the peppers sit in and not the peppers at all. That way you can still achieve the same smokey flavor - but without the added kick. 

A few things...

I served these burgers open faced. We do not typically eat burger buns or a bunch of bread so I served them atop butter lettuce. Butter lettuce is my absolute favorite lettuce to wrap a burger in because its a heftier leaf and covers the entire patty. I also love to make wraps out of it too!! You can typically find it in the lettuce section of your grocery store. 

THESE ARE SPICY. I did not serve these to my kids. 

The chipotle mayo literally adds SUCH an amazing element to these burgers. It elevates it just a bit so it has a gourmet burger flavor. 

Now that I have totally talked these bad boys up allow me to please share this yummy and wonderful recipe with y'all!!!!

**These can be converted into meatballs :)!!!!! Instead of patties just make them into meatballs and add the caramelized onions, and shredded cheddar IN the meat mix instead of on top of them. You can use the sauce to dip them in!

Ingredient List

1 lb grass-fed ground beef 

burger seasoning of choice 

garlic powder 

juice of one lime

1 4 oz can of chilies in adobo sauce

extra sharp sliced cheddar cheese

1 onion -sliced

olive oil

salt and pepper 

1/2 cup Mayo 

Butter Lettuce

Method:

Begin by adding your ground beef to a medium sized bowl. Next add in about 1 large tablespoon of adobo sauce into the burgers. Add in burger seasonings and 1/2 teaspoon of garlic powder and mix thoroughly. 

On a foil lined baking sheet place patties and set aside. 

Preheat oven to 400 degrees and cook for 22 minutes. 

While the burgers are cooking go ahead and cook your onion. Add in a tablespoon of olive oil and all the sliced onions to the pan. Sprinkle some kosher salt and cook down for about 15-20 minutes until they are perfectly caramelized!!!!

For the sauce:

In a small food processor add in the chilies and remaining sauce, your mayo, and the juice of lime. Pulse until consistency is smooth and you have a beautiful smoky pink color!!! YUM!

Assemble Burgers

Once you pull the burgers out of the oven allow them to sit and cook for a minute or so, then place them on top the lettuce leaf, add your slice of cheddar, then your caramelized onions, and finally a dollop of smoky chipotle mayo. 

Serve with sweet potato fries and oven baked okra chips!!! 

Spaghetti and Meat Sauce

Hey friends!!

 I hope y'all are enjoying this Monday! We started our morning off at MOPS where we were able to listen to some really awesome moms speak about living a "simple, whole foods " type of life. Lots of great info! Anyways I popped on here to give you a run down on my super quick and easy spaghetti and meat sauce. This recipe is versatile because you can swap out some ingredients for cleaner ingredients ex. ( zucchini noodles VS angel hair pasta) and you can mix and match different veggies to suit you and your family! 

Ingredients:

1 Jar tomato basil sauce ( I use HEB organics)

1 pkg Angel Hair pasta/zuchinni noodles

1 16 oz pint of sliced mushrooms ** optional

1 green bell pepper chopped

1 onion 

2 cloves of minced garlic

olive oil 

1 lb lean ground beef

1/2 lb ground Italian sausage**optional ( this adds extra flavor)

shredded parmesan cheese 

1 bunch chopped basil

Instructions:

Over medium high heat add the onion and some olive oil to a deep pan or pot. Cook about 5 minutes and then add the ground beef. Cook until brown and crumbly then add your garlic. Stir until fragrant. Add in the bell pepper, mushrooms and stir until soft and wilted! Then add your sauce. Turn heat down low and let simmer for 1 hour. I sometimes add in 1/2 cup dry red wine ( chianti or cab) and stir that in too for a richer flavor. 

Serve over hot angel hair pasta or some zucchini noodles!! Garnish with lots of parmesean cheese and freshly torn basil!