Tag: Sonoma Food

Roasted Pepper and Sausage Soup

Roasted Pepper and Sausage Soup Whole30 Approved   You’ll Need:   Soup: 10 Red bell peppers, roasted with skins and seeds removed 4 heads of cauliflower, seasoned with salt and pepper or your favorite spice mix from Savory Spice Shop and olive oil then roasted   […]

Mexican-style Chicken Salad

Mexican-style Chicken Salad Whole30 Approved Serves 2-4 people   I love taco salads and could eat them all day long, everyday! I find myself making something similar all the time so I wanted to try something more fresh, still within the Mexican-style but with other […]

Mustard Crusted Baked Chicken

This chicken is so juicy, tasty, with just the right amount of tang and sweetness. My son loves it, so you know it’s got to be delicious! It takes less than 45 minutes to make, making this the perfect dish for a busy mom, or someone who is simply trying to eat healthy. Enjoy!

Mustard Crusted Baked Chicken. Whole30 & Paleo approved.

Whole30 & Paleo Approved

Serves 4

 

You’ll Need:

  • 3 chicken breast cut in halves
  • 2/4 cup brown, spicy mustard
  • ¼ cup coconut aminos (it’s a honey substitute)
  • 1 tsp olive oil
  • 3 tsp spice mix (paprika, salt, pepper, cumin, celery salt, garlic salt)
  • Salt and Pepper

 

Method:

Preheat oven to 375

In a small bowl mix the mustard, coconut aminos, and spices, and set aside.

In a baking dish, coat the bottom with olive oil. Pat the chicken dry, then season with salt and pepper on both sides. Place in pan, using half of the mustard mixture coat the top of the chicken breasts. Put in oven and bake for 20-22 minutes. Remove from oven, flip the chicken over, add the remaining mustard mixture, put the chicken back in the oven and bake for another 8 minutes, or until cooked.

 

This dish is wonderful with roasted baby potatoes with chimichurri. It’s a super delicious meal, it’s healthy, my kiddo loves it, and it’s so simple and quick to make. Just writing this down makes me what to eat the leftovers! 🙂

 

Eat Clean, Eat Healthy, & Eat Well.

Citrus Cilantro Dressing

Citrus Cilantro Dressing

  This is one of my favs!! I love the Brianna’s dressings, all of them, but most of them have some sort of sugar or something that is not whole30 compliant in the ingredients. So I thought I would use the new Cilantro Lime dressing from […]

A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

CALIFORNIA ARTISAN CHEESE FESTIVAL, CHEESE, YES PLEASE!

I love food and I love to eat healthy, but there is one thing that I cannot ever take out of my diet, CHEESE. It’s the best food in the entire world, in my opinion. In all my years of being a foodie, I have […]

Bird & the Bottle

Cool atmosphere, nice people, the mood was very warm, and the tables were just far enough apart so one doesn’t feel like they’re dinning with the tables next to them. We sat in the room where we had a view of the open kitchen. It’s […]

Amy’s Drive Thru- Sonoma County Fast Food

Amy’s Drive Thru is the world’s first ever fast food vegetarian, vegan, and no GMO restaurant. Amy’s opened Wednesday, July 22, 2015 at 10am. They will be open everyday for service from 10am until 10pm in Rohnert Park, near the entrance of the Graton Casino. This is a seriously healthy alternative to the fast food restaurants available now.

You may know Amy’s kitchen as the premier purveyor of frozen foods that are available nationally in stores. Amy kitchen has been producing fine frozen foods for the busy families who want to eat more healthy. NOW, instead of stopping at a fast food burger joint, or picking up some greasy tacos, families can swing into a,us drive through and pick from fresh made salads, 5 different pizzas,  fresh burritos, or turkey burgers, and more. Almost everything is organic {95%}.

The prices are right too, and approachable for nearly every income:
The burgers range from $2.69-$4.29
Burritos are $4.69
Mac n’ Cheese are $4.69
Pizzas are $5.89-$6.50

Amy’s staff produces everything from scratch and really believe in the locally grown and farmed rule {some refer to as the 100 mile radius rule}; they support local farms, growers, and purveyors for most, if not all of their foods. Sour cream for the burritos and chili come from the Clover Stornetta Farms, the pickles are brined at the local Sonoma Brinery and fair trade coffee is served. Amy’s is strictly non GMO, period. They make all of their tortillas, buns, pizza sauce, veggie burgers, pasta, and tofu from SCRATCH! That’s way cool! That is the kind of fast food I want to feed to my own kids!

http://jessposhepny.com/category/restaurant-reveiws/

http://jessposhepny.com/category/restaurant-reveiws/

Amy’s concept is hopefully going to change Sonoma County for the better, changing the way people think about the food they put in their bodies, and hopefully go beyond our county.

Not only is the food healthy, but they recycle everything too. There is a living roof and solar panels to help conserve energy, a water tower for reclaimed water to feed the living roof, take out boxes are printed with non GMO inks, and environmentally friendly tableware is used and recycled correctly. They’re certainly doing their part.

http://jessposhepny.com/category/restaurant-reveiws/
This concept is a great example for our community and visitors alike; it really presses the point to feed yourself and your family well and healthy {when in a rush} and treat the environment with respect. Be mindful of what you need and don’t need, and try to do your part to support local business to keep the economy thriving and do your part to use all of the pieces of the land-no waste. I am excited to see them be successful with the drive thru and dine in restaurant here.
http://jessposhepny.com/category/restaurant-reveiws/

Peloton Savory Bread Pudding

Peloton Savory Bread Pudding 1 pound loaf multi grain or sourdough bread 2 ounces olive oil 1 cup bacon, thick cut, ¼” dice 1 cup yellow onion, peeled, small diced 1½ tbsp garlic, minced 1 quart heavy cream 2 each bay leaf As needed kosher salt […]