Tag Archives: bell pepper

Side Dishes

Perfectly Crispy Roasted Vegetables

For as long as I can remember I’ve loved crispy foods. I think I get this from my mom. I love the edges around a brownie pan, pizza crust, extra crispy french fries, and any type of crunchy topping.  So it’s no surprise that when I roast vegetables, I like getting them nice and charred, also.

If you’re like me, keep reading because I’m going to teach you my tips for perfectly crispy roasted vegetables!

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

How to make perfectly crispy roasted vegetables:

  1. Turn the oven temperature up to 450F.
  2. Preheat a large baking sheet in the oven. This way when the vegetables touch the baking sheet they will immediately start cooking.
  3. Cut your vegetables based on known cooking times. Vegetables like carrots and sweet potatoes will take longer to cook than bell peppers and onion pieces, so cut sweet potatoes smaller than bell peppers. That way everything will roast in the same amount of time.
  4. Spread the vegetables in an even layer on the sheet. If they sit on top of each other then they will steam and become soggy, not crispy.
  5. Only flip the vegetables once during the cooking time.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

When your veggies are done roasting they’ll look like this. Yes, the baking sheet itself won’t look very pretty, but it’s all for a good cause. 😉

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Crispy Roasted Vegetables are the perfect side dish to meal prep for the week. I make a large batch (two baking sheets worth) to last a couple of days. You can eat them with any protein for a quick, healthy meal.

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

 

Perfectly Crispy Roasted Vegetables
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 medium sweet potato, cut into ½ inch cubes
  • 3 large carrots, peeled, cut into ½ inch pieces
  • 1 large bell pepper, seeded and cut into 1 inch pieces
  • 1 medium yellow onion, chopped into 2 inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon fresh thyme
  • salt and pepper (I like to use coarse Kosher salt)
Instructions
  1. Preheat oven to 450F degrees.
  2. In a large bowl combine the sweet potatoes, carrots, bell pepper, and onion. Toss with the olive oil and thyme. Season with salt and pepper.
  3. Spread the vegetables into an even layer on a baking sheet, ensuring that the pieces are not resting on top of each other.
  4. Roast for 40 minutes, flipping halfway through. Remove from oven when vegetables are browned and crispy at the edges. Either serve immediately or allow to cool and store in tupperware.
 

How to Make Perfectly Crispy Roasted Vegetables ll www.littlechefbigappetite.com

Gluten-Free Poultry Salads

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

Just be sure that you don’t leave out the crushed tortilla chips — they add a necessary crunch to this monster salad.

 

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

 

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.
Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

Gluten-Free Main Meal Poultry

Insanely Delicious Spicy Basil Chicken

Hi friends! Anyone else glad that it’s Wednesday already? Me, me, me! This week is cruising along and I am not complaining. Travis and I have fun weekend plans on the horizon, so I am itching to get there.

I’ve got an AWESOME weeknight recipe for you guys today. This Spicy Basil Chicken is definitely going to be on regular rotation for me. I’ve made a lot of stir fry recipes and this is easily one of the best.

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

Reasons why I love this recipe:

  1. It’s freaking delicious. Duh.
  2. You can make it under 30 minutes. (Because who has more time than that on a weeknight?)
  3. The veggies are completely customizable, so you can just use up what you already have.
  4. Many of the ingredients should be pantry staples – especially if you like to cook Asian food.
  5. Leftovers are REALLY good.

Shall I go on?

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

I think this recipe would also be delicious with shrimp, but for a vegetarian alternative, I’d bet tofu would be great, too!

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

 

Spicy Basil Chicken Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chicken + Vegetables
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 Tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2-3 Tablespoons canola oil
  • ¼ cup shallots, minced
  • 1 large bell pepper, chopped into 1 inch pieces
  • ½ yellow onion, chopped into 1 inch pieces.
  • 2 cups bite-sized broccoli florets
  • 3 large garlic cloves, minced
  • ⅓ cup basil leaves, thinly sliced
  • brown rice for serving
Spicy Basil Sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon raw honey
  • 4 teaspoons low-sodium soy sauce
  • 2.5 teaspoons sriracha or other asian chili paste
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
Instructions
  1. Whisk 1 Tablespoon of soy sauce and 1 teaspoon of cornstarch together in a medium bowl. Add the chicken cubes and coat the chicken in the soy sauce mixture. Set aside.
  2. In a separate small bowl, combine all of the Spicy Basil Sauce ingredients. Whisk together to incorporate the cornstarch. Set aside.
  3. Heat a large pan over medium heat. Add 1 Tablespoon of canola oil and once hot, add the shallots. Saute for 1 minute, until they begin to soften. Add half the chicken to the pan, browning on all sides for 2 minutes. Do not cook fully. Remove the chicken from the pan and place into a bowl. Add the second batch of chicken and repeat. Add the browned chicken to the bowl.
  4. Add an additional Tablespoon of oil to the pan. Add the bell pepper and onion and saute for 2 minutes. Next add the broccoli and saute for an additional minute. Add the garlic to the pan, adding additional oil as needed to ensure nothing burns. Saute until the vegetables are soft and cooked.
  5. Add the chicken back into the pan. Then add the Spicy Basil Sauce and mix thoroughly to coat the chicken and vegetables. Remove from heat and stir in the sliced basil.
  6. Serve immediately with brown rice.
 

 

 

 

Insanely Delicious Spicy Basil Chicken with Brown Rice l It's healthy, gluten-free, and easy enough to make on a weeknight! The whole family will love this dish. l www.littlechefbigappetite.com

Gluten-Free Snacks Vegan

The Best Spicy Mango Salsa

Today is Cinco de Mayo! So what better day than today to introduce you to my incredible Spicy Mango Salsa recipe!?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I don’t mean to brag, but this stuff is GOOD. Like really good.

I know, because the first time I made this salsa, Travis ate it all in one sitting. He inhaled it so fast that I’m pretty sure he forgot to breathe.

So yeah, it’s some good stuff.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

This Mango Salsa is a little bit sweet and a little bit spicy. I can’t handle ultra-spicy food, so the heat level is perfect for my tastebuds — I’d say it’s about medium.

If you’re feeling more daring than me, feel free to increase the amount of jalapeno in the recipe.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I love this salsa with corn tortilla chips, but it’s also delicious with grilled white fish like mahi mahi or tilapia. It’s a summer meal I always look forward to — plus it’s super easy and healthy!

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I know you’ll love this spicy mango salsa and it only takes 10 minutes to throw together! So run to the store, grab the ingredients, and celebrate Cinco de Mayo with me, why don’t ya?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

P.S. Don’t forget to enter my Chef’s Cut Real Jerky Giveaway! One winner will be selected tomorrow, so don’t miss out!

 

The Best Spicy Mango Salsa
 
Prep time
Total time
 
Serves: 1 cup
Ingredients
  • 1 large mango, diced into ¼ inch cubes
  • ½ cup red bell pepper, diced
  • ⅛ cup red onion, minced
  • ⅛ cup cilantro, finely chopped
  • 1 teaspoon jalapeno, minced
  • 1-2 Tablespoons lime juice, to taste
  • ⅛ teaspoon each salt and pepper
Instructions
  1. In a medium bowl combine the mango, bell pepper, red onion, cilantro, jalapeno and 1 Tablespoon of lime juice. Stir in the salt and pepper. Taste, and add additional lime juice, salt or pepper as needed.
  2. Chill for 15 minutes to let the flavors come together before serving.
The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

Main Meal Salads

Kale and Quinoa Salad with Lemon Vinaigrette

Travis and I tried a new (to us) restaurant, The Misfit in Santa Monica recently. We had been there for drinks but never for dinner and after hearing rave reviews from numerous friends we finally decided to tough out the hour-long wait and try it out.

Most items on the menu were served tapas style, so we ordered a bunch of things to share (my favorite kind of meal). The item on the menu we were most impressed by was their shredded kale and quinoa salad. It was OUT.OF.THIS.WORLD. We spent a good 20 minutes (you think I’m exaggerating) trying to figure out every ingredient in the salad so that we could try to recreate it at home.

And that’s precisely what we did.

I read somewhere that it can be good to soak kale in water mixed with some sea salt for a few hours. (If you have never tried it, kale is a very tough green, so it can sometimes be hard for your body to break down…the salt water mixture helps with that).

In the end, I think we did a good job detecting all the flavors in the salad. Our version may not have tasted EXACTLY like The Misfit’s, but I’d say it’s pretty darn close.

I’ve made this three times in the last two weeks, so yeah, it’s THAT good.

Look at me being all vegetarian and whatnot!

P.S. Travis ate this with some grilled chicken on top. I think it is totally filling on its own – up to you!

 

Kale and Quinoa Salad with Lemon Vinaigrette
 
Prep time
Total time
 
Serves: 4
Ingredients
Salad
  • 3 large bunches kale, soaked in salt water for a few hours and drained, then chopped or shredded
  • ⅓ cup cooked quinoa
  • ¼ cup toasted almonds, chopped
  • ⅛ cup sunflower seeds
  • ½ bell pepper (any color), chopped
  • 1 cup red grapes, sliced in half
  • ¼ cup shredded parmesan cheese
Lemon Vinaigrette
  • ½ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon grated lemon rind
  • 1 Tablespoon shallot, minced
  • 1.5 teaspoons dijon
  • ½ teaspoon agave
  • salt and pepper to taste
Instructions
  1. Mix all salad ingredients in a large bowl and toss with the lemon vinaigrette to taste.
 

 

Gluten-Free Poultry Turkey

Healthy Turkey Chili

You know what today is? Today is a sweatpants day. A roll out of bed late and decide to do nothing day. Today is a day we sit on the couch and watch really bad TV marathons. Jersey Shore – check. Law and Order SVU – double check. Real Housewives of…okay let’s not push it.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

It’s too damn cold to even think about going outside so let’s grab our snuggies (I know you secretly bought one, it’s fine), our favorite pair of sweatpants (embrace the elastic waistband) and eat some healthy turkey chili.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

This healthy turkey chili is slightly spicy, hearty and totally filling.  I recommend buying a ground turkey with a little bit of fat because it will have much more flavor.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

Serve it over brown rice and you’re ready to party.

 

Healthy Turkey Chili
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 lb ground turkey
  • 15 oz. black beans
  • 15 oz. kidney beans, drained
  • 24 oz. crushed tomatoes
  • 1 Tablespoon chili powder
  • ½ Tablespoon cumin
  • one dash cayenne
  • 1½ T brown sugar
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon pepper
  • ¼ cup chopped fresh cilantro
  • cheddar cheese, for serving
Instructions
  1. Heat oil in a dutch oven or large skillet over medium-high heat. Add the onion, garlic, and bell pepper. Saute until tender - about 10 minutes. Season the ground turkey with salt and pepper. Make a well in the center of the onion mixture and add the turkey. Brown for about ten minutes.
  2. Stir in the beans and tomatoes. Season with chili powder, cumin, cayenne, brown sugar, salt and pepper. Reduce heat and simmer covered for at least 20 minutes (I simmered for about 2 hours - the longer is definitely better).
  3. Stir in the fresh cilantro and serve over brown rice with grated cheddar cheese.
 

Make this Healthy Turkey Chili for a cozy night in. It's gluten-free and low sugar, but packed with a ton of protein and healthy fats! ll www.littlechefbigappetite.com