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Chicken Sausage and Potato Skillet

July 14, 2020 by Jessica Leave a Comment

All you need is one pan to make this easy and flavorful Chicken Sausage and Potato Skillet with peppers and onions!

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I love sausage and peppers. And potatoes (oh, I love me some potatoes)! But my husband isn’t the biggest fan of pork sausage. I think it’s a bit too greasy for him. Thanks to my Hungryroot box, we’ve been able to get a couple varieties of chicken sausage and he seems to enjoy that a lot better.

In fact, I think I enjoy chicken sausage a lot better, too! It’s healthier than pork sausage, it’s definitely less greasy, but still has a lot of great, Italian flavor! There are also a ton of chicken sausage varieties available, including breakfast sausage, so you can experiment with different dishes.

Chicken Sausage and Potato Skillet

We have a bunch of chicken sausage links in the freezer right now and my father-in-law dropped off some beautiful bell peppers from his garden about a week ago. I also had some mini peppers and tiny creamer potatoes in the fridge, so I decided to make a sausage and potato skillet dinner with a mix of peppers and some onion.

I added about a tablespoon or two of olive oil to my cast iron skillet and used a paper towel to wipe the bottom. Then, I cooked my chicken sausage links and let them rest. While the sausage rested, I added halved potatoes to the pan, letting them brown on the cut side. Then, the onion, garlic, and peppers went into the pan. I sliced the sausage, added that back in, topped it with a little fresh oregano, salt and pepper, and was done!

The creamer potatoes were from Little Potato Company, so all I had to do was heat them in the microwave for 5 minutes to soften them. If you’re using fresh creamer or baby potatoes, you can boil them first. Or slice them and add them directly to the skillet. They might take a little longer to soften that way, but you’ll still get a nice, crispy outside.

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Chicken Sausage and Potato Skillet

Ingredients

Extra virgin olive oil
1 lb. chicken sausage links
3 cups Little Potato Company creamer potatoes
2 cloves, garlic, minced
3/4 cup onion, quartered
2 cups sliced peppers
1 tsp. fresh oregano, chopped
Salt and pepper, to taste

Instructions

Add about a tablespoon or two of olive oil to a cast iron skillet, wiping the bottom with a paper towel to coat it evenly. Heat skillet over medium heat.
Add chicken sausage to the skillet. Prick the sausages with a fork and cook for about 7-10 minutes, flipping halfway through, or until sausage is completely cooked. Set sausage aside.
Prepare the creamer potatoes according to package. Let cool, then slice the potatoes in half.
Wipe out the skillet and add the potatoes, cooking cut-side-down for about 8 minutes, or until golden brown.
Stir the potatoes and add the garlic, onion, and sliced peppers to the skillet. Cook for about 5-7 minutes, or until the peppers just start to soften.
Slice the sausage and add back into the skillet.
Stir in the fresh oregano, season with salt and pepper, and serve.

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Serve this skillet with spicy mustard for some extra zing! This is an easy weeknight dinner that made enough leftovers for lunch. You could even enjoy it for breakfast the next day with an egg on top!

Did you make this Chicken Sausage and Potato Skillet recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Asparagus Pasta Salad with Lemon Herb Vinaigrette

July 9, 2020 by Jessica Leave a Comment

This flavorful Asparagus Pasta Salad is made with shell pasta, fresh asparagus, sun-dried tomatoes, sliced mushrooms, and finished with a homemade lemon herb vinaigrette!

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Sometimes you clean out the fridge and magic happens. Last week, I gave the fridge a good clean out ahead of my latest shopping trip. Knowing I’d be buying another three week’s worth of groceries, I decided to use up some of the groceries in our fridge to make room. I had a bunch of asparagus, baby bella mushrooms, and some homemade sun-dried tomatoes that I desperately needed to use. So I decided to make a pasta salad.

This time of year, when it’s too hot to turn on the oven, I like to stock the fridge with a few cold salads, including pasta salad. Pasta salads make excellent summer side dishes or a quick lunch. Plus, they’re one of my favorite, easiest ways to use up fresh produce!

Asparagus Pasta Salad with Lemon Herb Vinaigrette

In my opinion, asparagus doesn’t get enough credit for its versatility. You can steam it, saute it, throw it on top of a breakfast tart, or even turn it into fries!

To make this pasta salad, I cut the asparagus into small pieces and sauteed it with baby bella mushrooms and garlic in a little olive oil, adding the sun-dried tomatoes at the end. I let that cool down for a bit, then added it to cooked shell pasta (I used Banza) and some chopped red onion. So simple, but so good!

I could have easily thrown a bottle of dressing or some oil and balsamic vinegar on this salad and called it a day. But my herbs are growing like crazy right now (you should seriously see my oregano – it’s like a bush!), so I made a quick herby, lemon vinaigrette in my Blend-N-Go blender.

I used about half of the vinaigrette I made and saved the rest to keep adding to the pasta salad. As the pasta salad sits, it’s going to soak up all of that good flavor from the dressing. I always suggest adding more dressing the next day.

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Asparagus Pasta Salad with Lemon Herb Vinaigrette

Ingredients

For the pasta salad:

8 oz. shell pasta
1/3 cup red onion, chopped
1 tbsp. olive oil
1 clove garlic, minced
2 cups fresh asparagus, ends trimmed and cut into small pieces
1 cup sliced baby bella mushrooms, stems removed and sliced
1/3 cup sun-dried tomatoes, chopped
Salt and pepper, to taste

For the vinaigrette:

1/4 cup olive oil
1 lemon, juiced
1 tsp. honey
2 tbsp. red wine vinegar,
1 tbsp. fresh basil
1 tsp. fresh thyme
Salt and pepper, to taste

Instructions

For the pasta salad:

Cook the pasta according to package. Drain, rinse with cold water, and set aside.
Once cooled, add the pasta to a large bowl with the chopped onion.
Add olive oil to a skillet over medium heat.
Add the garlic, cooking for 1 minute, then add the asparagus and mushrooms, cooking just until softened. About 5-8 minutes.
Then, stir in the sun-dried tomatoes, cooking for about 1-2 minutes.
Remove skillet from heat and allow to cool. Then, add to the pasta bowl and season with salt and pepper.

For the vinaigrette:

In a blender, add the olive oil, lemon juice, honey, vinegar, herbs, and salt and pepper. Blend just until smooth.
Add half of the dressing to the pasta salad, reserving the other half to add to the salad, as needed.
Serve salad immediately, or keep in the fridge in an airtight container.

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When it’s hot and gross outside, and the last thing you want to do is cook (it was 96 the other day, so I was thrilled to have salads in the fridge), pull out a pasta salad, toss in a protein if you desire, and you’re good to go! You’ve got lunch, you’ve got dinner, and you’ve got a veggie loaded pasta salad full of fresh flavor!

Did you make this Asparagus Pasta Salad with Lemon Herb Vinaigrette recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Honey Sriracha Chicken Thighs

June 30, 2020 by Jessica 10 Comments

These Honey Sriracha Chicken Thighs are so juicy, super flavorful, and pack just the right amount of heat to really wake up your taste buds!

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It’s been pretty hot and humid here in Jersey the past couple of weeks. Summer has definitely made itself known! And yet, I’m still somehow craving spicy food. Does that ever happen to you? You’re already sweating your face off, but you really want to eat something spicy? Maybe it’s just me. But I recently decided to put our exceptionally large bottle of Sriracha sauce to good use last week and made a pretty banging marinade!

We had some chicken thighs in the freezer from one of our last grocery deliveries and I actually went grocery shopping in the grocery store a couple weeks ago. That was a pretty big feat for me since I’ve been avoiding it like the…well, you know. But I was able to grab a bunch of lemons and limes while I was there (and practically everything on my shopping list). I’ve been using them to infuse my water, but they’ve also been great additions to homemade marinades.

Honey Sriracha Chicken Thighs

If you have big eaters in the family, you can count on serving two chicken thighs per person. But depending on the size of the chicken thighs you get, you could get away with serving one per person. Thighs are a super tender and juicy cut of chicken. If you’re not a fan of the skin, leave it on to seal in those juices while the chicken cooks and remove it afterwards. Marinading the chicken beforehand helps to keep it juicy, but also adds a ton of flavor that gets locked in while the chicken cooks!

This marinade starts with a 1/4 cup of Sriracha sauce. In my opinion, it’s just enough to give it a nice kick without setting your face on fire. It also helps that there’s the same amount of honey in it to offset the heat. I’ve also added orange and lime juices, plus some minced garlic. This marinade has a lot of great flavor that you can smell as the chicken cooks!

I cooked the chicken on our cast iron skillet grill to get a nice char and grill marks on the outside. Then, I finished cooking it in the oven at 350 degrees. The next time I make this recipe (and it’ll be soon because it was so good), it’s totally going on the gas grill!

If you cook them over medium heat, chicken thighs will take about 8 minutes on each side to cook through. Let them rest for a bit before cutting into them and serve them up with some grilled veggies for a super easy summer dish!

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Honey Sriracha Chicken Thighs

Serving Size: 2

Honey Sriracha Chicken Thighs

Ingredients

1 1/2 lbs, or 4 bone-in chicken thighs, skin on
1/4 cup Sriracha sauce
1/4 cup honey
1/3 cup orange juice
1 lime, juiced
2 garlic cloves, minced
Salt and pepper, to taste

Instructions

In a small bowl, whisk together Sriracha, honey, orange juice, lime juice, and garlic.
Place chicken thighs in a container, or freezer bag, and pour marinade over chicken.
Place container in fridge for at least 2 hours, or overnight.
Preheat oven to 350 degrees.
Spray a cast iron skillet grill with non-stick cooking spray and heat over medium.
Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side-down, and cook for about 7 minutes.
Then, flip the chicken thighs and cook for another 5-7 minutes.
Transfer the chicken thighs to a baking sheet lined with foil and non-stick cooking spray.
Continue cooking for 20 minutes, or until the meat is cooked through.
Allow the chicken to rest 5 minutes before serving.

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If chicken thighs aren’t your jam, try this marinade on vegetables, shrimp, pork, or boneless, skinless chicken breasts before grilling! It’s so flavorful with just the right amount of Sriracha heat!

Did you make this Honey Sriracha Chicken Thighs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Asian Style Kohlrabi Noodle Salad

June 25, 2020 by Jessica Leave a Comment

This Asian Style Kohlrabi Noodle Salad is a refreshing, crunchy veggie noodle salad packed with healthy vegan ingredients and Asian inspired flavor!

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New Jersey is opening back up again and we were able to enjoy some backyard barbecuing with the family this past weekend for Father’s Day. Then, my husband’s birthday was this past Monday and we barbecued again – steaks for the two of us. We had store bought potato and macaroni salad for Saturday and a big tray of my Italian pasta salad for Sunday. I was so sick of heavy salads by Monday, that I wanted to throw together something light and refreshing. Especially since it was the first 90 degree day of the season!

I got a bag of kohlrabi noodles in my last Hungryroot delivery. It was my first time ever trying them and I honestly don’t know what took me so long! I’ve never had kohlrabi in any form before, but it kind of reminds me of a sweeter radish with a whole lot of crunch! A lot of people seem to use them as a pasta alternative, but I loved the fresh flavor so much that I decided to keep them in their raw form and use them in a refreshing salad!

Asian Kohlrabi Noodle Salad

Since I really didn’t know what I was working with at first, I looked up a bunch of kohlrabi salad recipes. A lot of the recipes I saw were slaw style salads made with apples and herbs. They sounded pretty tasty and I’ll definitely be making a slaw in the future! But after tasting the kohlrabi for myself, I was instantly inspired to made an Asian style salad.

I grabbed some of our snow peas and scallions from the garden and found rainbow baby carrots (also from my Hungryroot box), mini cucumbers, and some peanuts to use. The dressing I made is simple. It’s just enough to finish off the salad with a nice hint of sweet and salty flavors, plus a little bit of tang from fresh lime juice!

I can see why the kohlrabi would make a nice pasta alternative, but I’m really enjoying it in its raw form. It has such a great crunch to it and even hours after soaking in the dressing, it still had some nice crunch left to it.

Toast the peanuts in a pan for a couple minutes to make them even crunchier and bring out more flavor. Then, toss everything up in a big bowl and pour on the dressing. Give the salad at least 30 minutes to soak up all of that good flavor. If you can make it ahead of time, it’ll be even better!

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Asian Style Kohlrabi Noodle Salad

Ingredients

10 oz kohlrabi noodles
2 mini cucumbers, quartered
1/2 cup snow peas, chopped
3/4 cup rainbow baby carrots, julienned
1/4 cup green onions, chopped
1/3 cup peanuts, chopped
1 lime, juiced
1/4 tsp. red chile paste
Dash of sesame oil
1 tbsp. honey
1 tbsp. low sodium soy sauce
2 tbsp. olive oil

Instructions

In a large bowl, combine the kohlrabi noodles, cucumbers, snow peas, baby carrots, and green onions.
Add the chopped peanuts to a small skillet over medium heat. Stir frequently and toast until the nuts are golden brown in color, about 5-8 minutes.
Remove the peanuts from heat and allow to cool. Then, add the peanuts to the salad.
In a small bowl, mix the lime juice, red chile paste, honey, soy sauce, and olive oil.
Pour the dressing over the salad and serve, or chill in the fridge until ready to eat.

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This is such a refreshing, cold salad for those steamy summer days! If you want to make a full meal out of it, you could totally add some shrimp to it – that’s what I did the next day for lunch! So good and such a great hot weather dish!

Did you make this Asian Style Kohlrabi Noodle Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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