Tuesday, September 30, 2008

Homemade Chicken and Goat Cheese Ravioli

Do you ever have those ingredients you see in recipes and know how to work with, but you've never tried them before? I've always been intrigued by the art of the wonton wrapper but have never given them a try. Since I had some chicken that needed to be used, I decided to try a chicken and goat cheese ravioli-- and it turned out great! I checked out Gourmet to get tips on technique, and that's also where I got the idea to cook the finished ravioli in butter for a few minutes for added flavor :)

Homemade Chicken and Goat Cheese Ravioli
with Basil Pesto Cream Sauce

3/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
2 cups soft goat cheese (I used basil and onion flavored)
1 cup part-skim ricotta
1/4 cup parmesan
1 lemon, zested and juiced
Salt and pepper to taste
40 medium sized wonton wrappers
Bread crumbs for dusting
3 tablespoons butter
16 ounces linguini
1 roma tomato, diced
1/2 cup pinenuts, divided
2 cloves garlic
2 cups fresh basil leaves
1/4 cup parmesan
Salt and pepper to taste
Olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk

Italian Salad
1 bag hearts of romaine
2 large carrots, peeled and sliced on the diagonal
1/4 thinly sliced red onion
1/4 cup parmesan cheese
3 tablespoons balsalmic vinegar
3 tablespoons olive oil

Start by cooking chicken in a large skillet until brown. Place in a large mixing bowl and add goat cheese, ricotta, parmesan, lemon zest (reserve juice for later) and salt and pepper- combine.
Place a large sheet of wax paper on the counter and lightly dust with breadcrumbs- have a glass of water on the side. Lay out 6 wantons and place a tablespoon size amount of the goat cheese mixture in the center of each. Dip your finger in the water and go around all 4 edges of each wonton. Bring together the 4 corners of the wonton and seal, pressing all sides to that there are no holes. Use additional water as needed. Continue process until all wontons are filled and sealed.
Cook wontons 3 at a time in a large salted pot of boiling water- about 3 minutes. While wontons are cooking, heat butter in a non stick skillet. Place cooked ravioli into butter to brown, about 3 minutes, then remove.

To make sauce, start by making pesto. Toast pinenuts in a skillet until lightly brown and aromatic. Place 1/4 cup pinenuts in a food processor, reserving the rest for later, with the garlic and pulse. Add basil, parmesan and salt and pepper and pulse. Keep food processor on and stream in olive oil until reaching desired consistency, usually about 1/4 cup.

Heat a medium sauce pan on medium low heat and melt butter. Whisk in flour and let cook about 1 minute. Add milk and stir often until sauce thickens to desired consistency, about 7-8 minutes. Stir in pesto and remove from heat.

Place another pot of water on to boil and cook linguini until aldente. Place equal amount of linguini on plates and top with tomato, remaining pine nuts and parmesan to taste. Place 5 pieces of ravioli on each plate and drizzle with pesto cream sauce.

To make salad, combine lettuce, carrots, onions, parmsan and salt and pepper in a large bowl and toss to combine. Stream in vinegar and olive oil and lemon juice (reserved from earlier) and toss and serve.

What is an ingredient that you've always wanted to try but haven't yet?

Monday, September 22, 2008

Macadamia Nut Crusted Chicken with Hawaiian Potato Skins

This was a really exciting meal inspired by my roommate Rachel. It came up that our roommate Luke had never had potato skins (gasp!), something I hoped to rectify. I had some pineapple leftover from my Hawaiian burgers, so we decided to try Hawaiian potato skins. I thought macadamia nut crusted chicken breasts would be a nice pair- and countered with the sweetness and heat of the chutney, it was the perfect combo.

Macadamia Nut Crusted Chicken with Pineapple Mango Chutney
2 pounds chicken breasts
1 cup macadamia nuts
1 cup unseasoned breadcrumbs
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
3/4 cup flour
4 tablespoons butter
4 tablespoons olive oil
2 eggs, lightly beaten
3/4 cup fresh pineapple, diced
1 mango, peeled, pitted and diced
1 jalapeno, halved seeded and diced
1/4 cup red onion, diced
1/4 cup rum
3 tablespoons honey
2 tablespoons sugar
1/4 cup fresh chopped cilantro
1 teaspoon cumin
Salt and pepper to taste

Pound chicken breasts between plastic wrap until about 3/4 inch thick. Cut into thick strips. Place macadamia nuts in a food processor and pulse until chopped. Combine with breadcrumbs, cilantro and salt and pepper in a shallow dish. Place flour in a shallow dish as well.

Preheat a large skillet on medium heat and melt 2 tablespoons butter and 2 tablespoons olive oil. Dredge chicken in flour, then in egg and finally in macadamia nut mixture and place in skillet, fitting 4-5 strips in the skillet. Cook about 4-5 minutes on each side and remove. Repeat with remaining chicken strips.

Combine first 5 ingredients in a saucepan on medium heat and cook about 8 to 10 minutes. Add remaining ingredients and cook additional 5 minutes. Remove from heat and serve with chicken.

Hawaiian Potato Skins

6 medium-sized baking potatoes
1/4 pound Canadian bacon
1 1/2 cup Mexican blend cheese
1 cup fresh pineapple, chopped
1/4 cup cilantro
Sour cream, for serving

Preheat oven to 400 degrees. Rinse potatoes and stab with a fork a few times each. Wrap in foil and cook 1 hour. While potatoes cook, heat a small skillet on medium heat. Cut Canadian bacon into small pieces and crisp in skillet, 10 to 15 minutes. Combine bacon and cheese in a bowl and set aside. When potatoes are done, cut in half lengthwise and scoop out most of the potatoes. Reserve for another use. Stuff each potato skin with some of the bacon/cheese mixture and top with pineapple and cilantro. Place back in oven and cook additional 10 minutes. Serve with sour cream on the side.

Hawaiian Hamburgers

This is a new creation that I was SO excited to try this weekend. Inspiration actually came from a few different places for this one. My friend Brittney loves making a version of this burger with her boyfriend, which reminded me that I absolutely love the Hawaiian Fajitas at Hula Hut (I get them every year for my birthday). I was excited to use a whole pineapple, I've never cut one before! It was actually really simple though and totally worth it.

Hawaiian Hamburgers
2 red bell peppers, halved, seeded and cut in strips, divided
1 red onion, diced, divided
1 poblano pepper, halved, seeded and cut in strips
Salt and pepper to taste
1 tablespoon olive oil
3 large ears corn
1 pineapple, cut into 1/2 inch rings
2 pounds ground sirloin
1/4 cup cilantro
Salt and pepper to taste
3 tablespoons soy sauce, divided
1 lime, zested and juiced
Sliced cheddar cheese
1 (6 ounce) can pineapple juice
2 tablespoons brown sugar
6 kaiser rolls, sliced
Sliced tomato (optional)

First, fire up the grill. Combine red pepper, onion, poblano, salt and pepper and olive oil on a large sheet of foil, reserving 2 tablespoons each of red pepper and onion. Cook veggie mixture on the grill on foil about 20 minutes until soft. At the same time, cook corn on grill as well, in shuck, or wrapped in foil. Once veggies are removed, cook directly on grill about 5 minutes on each side, or until nice grill marks are formed.

While veggies are cooking, combine remaining peppers and onions, sirloin, cilantro, salt and pepper, lime juice and 1 tablespoon soy sauce and then form into 6 patties, about 1 inch thick. Cook on grill about 5-8 minutes on each side or until done. Top with cheddar cheese for last minute of cooking.

While burgers cook, combine remaining soy sauce, lime zest, pineapple juice and brown sugar in a sauce pan and simmer until reduced to about 1/3 cup. Place kaiser rolls on grill for 2 minutes or until lightly toasted.

For serving, place patty on kaiser roll with grilled pineapple, sauteed veggies, pineapple teryaki glaze and sliced tomato. Serve with grilled corn and grilled mango.

Sunday, September 21, 2008

Fish Tacos with Poblano Avocado Sauce

A lot of the time my meals are inspired by the herbs I have on hand. I love cooking with fresh herbs and try to get the most use out of them as possible. I had some leftover cilantro which led to making a new sauce, poblano avocado sauce, a mix between a roasted pepper sauce and guacamole. The result was creamy and a little bit spicy, perfect for fish tacos!

Fish Tacos with Poblano Avocado Sauce

1 poblano pepper
1/4 cup cilantro

1 clove garlic

1/4 cup heavy cream

Salt and pepper to taste
1/2 teaspoon cayenne pepper

1 teaspoon cumin

1 large avocado
1 pound tilapia

1 tablespoon olive oil
Salt and pepper to taste

2 teaspoons cumin

1 teaspoon crushed red pepper flake


Shredded cabbage
1 roma tomato, diced

1 avocado, sliced
1 red bell pepper, halved, seeded and cut into strips
1/4 red onion, th
inly sliced

First, roast poblano pepper in the broiler for about 20 minutes, turning occasionally. Place in a ziplock bag for about 15 minutes. Remove stem and seeds and place in a food processor and pulse. Add cilantro and garlic and pulse again. Add cream and seasonings and pulse. Finally, add avocado and pulse until smooth. Place sauce in a bowl.

Heat up a nonstick skillet on medium high heat and drizzle with olive oil. Season tilapia with salt and pepper, cumin, and crushed red pepper flake. Cook on skillet about 4 minutes and flip, cooking about 4 minutes on other side or until done.

Assemble tacos by adding tilapia, toppings and desired amount of poblano avocado sauce. I served this with herbed basmati rice. Enjoy!

Apron Tackles Beer Can Chicken

Having not eaten red meat for half of my child hood, I grew up with a strong appreciation of chicken. Sadly, my knowledge was somewhat limited to boneless skinless chicken breast and the occasional wing. Since I've never made a whole chicken, it was a task I wanted to tackle. My coworker Eric is a grilling expert and recommended beer can chicken, a surefire way to make delicious, moist chicken with little effort. I must say the result was really delicious.

Beer Can Chicken

1 4-lb. chicken
3 tablespoons canola oil
1 tablespoon salt
1 tablespoon pepper
2 tablespoons creole seasoning
1 can beer

First, start drinking the beer. You need about half a can for this recipe. Fire up the grill with coals on the left and right side, but don't put any in the center. In the meantime, remove the giblet and innards from the chicken. Then rinse inside and out with water and pat dry with paper towels.

Rub the chicken with the oil both inside and out. Combine the seasonings and thoroughly rub inside and out. Place the beer can right side up in side the chicken and then make the chicken stand up (kind of like a tripod with the beer can and two legs stabilizing it).

Place in the center of the g
rill and close the lid. Cook about 1 1/2 - 2 hours, or until the chicken is 165 degrees. Note: don't open the lid of the grill unless necessary, as that causes you to lose heat and results in a longer cook time.

Luke, Rachel and I enjoyed our new hammock while the chicken cooked. My mom's dog Snickers enjoyed the nice afternoon weather as well.

I thought of purchasing a beer can chicken stand (they sell them at most grocery stores for about $7), but I figured this was one of those kitchen gadgets that wasn't really necessary. My chicken ended up taking a tumble in the grill sometime during the cook time, so I'll be purchasing a stand before my next attempt!

I served this with baked potatoes that I cooked directly on the coals (about 25-30 minutes) and a fruit salad consisting of mango, strawberries, grapes, peaches and blueberries.

Thursday, September 18, 2008

Apron Adventures in the Austin American-Statesman

Apron Adventures and my Steak Salad with Roasted Red Pepper dressing made an appearance in The Austin American-Statesman food section on Wednesday. A huge thanks to Addie Broyles for taking an interest in my blog! Check it out here:


Wednesday, September 17, 2008

I Love Crab Cakes

I do! I love crab cakes. So naturally, I try to make them as often as possible, and I play around with recipes I like to give them a special Lindsay twist. I really like the recipe from Cooking Light's April 2008 issue, but with some changes.

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

  • Crab cakes:
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon olive oil, divided
  • Cooking spray

  • Vegetables:
  • 21 baby carrots (about 12 ounces)
  • 5 small red potatoes, quartered (about 8 ounces)
  • 4 medium shallots, halved lengthwise
  • 1/8 teaspoon salt
  • 8 ounces haricots verts, trimmed

  • Sauce:
  • 2/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 2 1/2 tablespoons butter


1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.

2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.

3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.

4. Preheat oven to 450°.

5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.

6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

I added more panko and mayo to beef up the dish, and I also added about 1/2 of a red bell pepper to add some more texture and flavor. I used all of the sauce on the vegetable mixture, and then used the red pepper dressing from my steak salad as a sauce for the crab cakes, which was DELICIOUS.

Monday, September 15, 2008

Ike Adventures

Unless you live under a rock, you know that Hurricane Ike hit Houston last weekend. Having grown up in Houston, I have lots of family and friends there. Even though the worst thing that Austin got from the storm was a little wind, I still felt the effects of Ike by taking in strays.

My friend Brittney came in town Thursday, who I housed. Since her favorite meal is Pineapple Polynesian Chicken, I had to make it for her (of course substituting cashews for almonds).

Next my mom and dog Snickers escaped the storm (good thing, since their part of town really felt it!) Since one roommate wanted salad, another wanted mandarin oranges, and I really wanted to chop things, it only made sense to make an Asian Chicken Salad.

Asian Chicken Salad
1 pound boneless, skinless chicken breast
3/4 cup Asian Ginger dressing,
1 red bell pepper, halved, se
eded and chopped
1 green pepper, halved, seeded and chopped

2 carrots, shredded

2 cans mandarin oranges, drained

1/2 cup crispy wontons

1/2 cup unsalted peanuts

1/2 cup fresh chopped cilantro

1 large bag hearts of romaine lettuce

1 tomato, diced

Salt and pepper to taste

Preheat oven to 375 degrees. In the meantime, marinade chicken in 1/4 cup dressing in a large ziploc bag for about 15 minutes. Put on a foil-lined baking sheet and bake about 40 minutes, or until juices run clear. Let cool 5 minutes, then shred into bite-sized pieces.
While the chicken bakes, assemble the rest of the ingredients in a large bowl. Add chicken once complete and toss.

My mom enjoying the dinner

Tuesday, September 9, 2008

Steak Salad with Roasted Red Pepper Dressing

As my grilling/red meat fetish continues, I realized on Saturday that I had a great coupon to Central Market for $10 off steak that expired the next day. Naturally I went straight there and bought a fabulous sirloin steak and started plotting. While scanning a burger section on the Gourmet site, I came across this recipe for a buffalo burger with roasted red pepper dressing that sounded delicious, so I prepared the dressing and formed a salad around it. The result was a delicious medley of flavors that everyone enjoyed!

Steak Salad with Roasted Red Pepper Dressing

1 red bell pepper
1 clove garlic
1/2 cup buttermilk dressing
1/4 teaspoon hot Spanish smoked paprika
Salt and pepper to taste
1 1/2 pounds sirloin steak
Salt and pepper to taste
2 tablespoons steak seasoning
1 pound yukon gold potatoes
Olive oil
1 tablespoon fresh rosemary
1 bag spring mix greens
2 whole carrots, sliced on diagonal
4 ounces onion and basil goat cheese

To make dressing, first roast red bell pepper in a broiler about 20 minutes, rotating occasionally. Place in a covered bowl or plastic bag abotu 10-20 minutes. Once cool enough, remove stem and seeds and place in food processor and pulse until smooth. Add remaining dressing ingredients and pulse until smooth.

Fire up the grill. Season steak with salt and pepper and steak seasoning, rubbing in on both sides. Grill until desired pinkness is reached (at my house we do half medium rare and half medium well to please everyone). Let steak rest a few minutes to let juices settle, then slice into strips.

In the meantime, preheat oven to 375 degrees and slice potatoes into bite-sized wedges. Place on a foil-lined baking sheet and drizzle with olive oil and season with salt and pepper. Bake about 20 minutes. Once removed, add fresh chopped rosemary.

While potatoes are roasting, add spring mix, carrots and goat cheese to a bowl. Add in potatoes once done and toss. Divide onto 4 plates and top with steak strips. Then drizzle with salad dressing and enjoy!
I served this with sliced ciabatta bread drizzled with olive oil and a bit of fresh rosemary.

Sunday, September 7, 2008

Chile Mac n Cheese

The Weight Watchers Cookbook my mom gave me several years ago really has gotten some use. In addition to the ever-popular Pineapple Polynesian Chicken, I also love making Chile Mac n Cheese, inspired by a recipe in that book as well. Of course, mine isn't as figure-friendly, but where's the fun in that?

Chile Mac n Cheese

1 pound large elbow macaroni
1 pound ground turkey breast (though i used ground beef this time)
1 red onion
4 cloves garlic
1 red bell pepper
1 can diced tomatoes, undrained
1 can green chiles
1 tablespoon tomato paste
1 tablespoon chile powder
2 teaspoons cumin
1 teaspoon cayenne pepper
Salt and pepper to taste
2 cups shredded cheddar cheese

Place a large pot of water to boil, cook macaroni until done. In the meantime, heat a large skillet on medium high heat and cook turkey breast until done, about 6 minutes. Add onion, garlic and bell pepper and saute until onions are translucent, about 3-4 minutes. Add tomatoes, chiles, paste and seasonings and combine. Add in 1/4 cup of water and cook mixture on high until it starts to bubble.

Turn down heat to low and cover and let mixture simmer about 10 minutes. Remove skillet from heat and stir in cheddar cheese.

What's your favorite way to cook ground meat?

Labor Day BBQ

There's nothing I love more than cooking out with friends, and what better excuse than Labor Day weekend? Also, we have yet to have a proper housewarming party, so the long weekend seemed like the perfect time to break in the grill and have our friends over for an afternoon of food and fun. The star of the BBQ was my knock-off of Central Market's Cowboy burgers, which I affectionately call Cowgirl Burgers. I love serving these with Chile Ketchup, inspired by a chipotle ketchup recipe I saw in Cooking Light this spring.

Cowgirl Burgers

4 slices bacon

1 pound ground beef
1/4 cup shredded cheddar cheese
3 tablespoons chopped fresh parsley
1 tablespoon creole seasoning
4 hamburger buns

Fire up the grill. Preheat a skillet on medium high heat. Slice bacon into bite-sized pieces. Cook bacon in skillet until almost crisp. Combine in a large mixing bowl with beef, cheese, parsley and seasoning and mix thoroughly. Shape into 4 patties. Cook burgers on grill until cooked through, about 5 minutes on each side. Serve on hamburger buns with chile ketchup (recipe to follow).

Chile Ketchup

1/2 cup ketchup
1 tablespoon sugar
1 tablespoon chile powder
1 teaspoon cayenne pepper
1 teaspoon cumin
Juice from 1 lime
Salt and pepper to taste

Combine all ingredients in a bowl and stir. Serve on burgers or with fries.

We also treated our friends to homemade chocolate chip cookies. In high school, I went through a phase where I would bake several times a week, so I had time to search out the perfect chocolate chip cookie recipe. My favorite is from William's Sonoma.

Chocolate Chip Cookies

1 1/3 cup flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup pecans, toasted and coarsely chopped

Preheat the oven to 350 degrees. In an electronic mixer, cream butter on high speed until fluffy and pale yellow. Add the sugars and continue beating until the mixture is no longer gritty. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping sides.

Add in flour, baking powder, baking soda and salt and mix on low speed until just blended. Add chocolate chips and walnuts.

Line a baking sheet with foil and drop on 1-inch size balls of dough. Bake until the cookies are golden brown around the edges, about 12 minutes. Cool briefly then put cookies on a wire rack to cool completely.

Some of the BBQ ladies.

Monday, September 1, 2008

North By Northwest

I attended this month's Appetizers with Addie at North By Northwest, a get together with The Austin American-Statesman's food writer Addie Broyles. She's fairly new to the publication, and I've already enjoyed a lot of her work, so I was excited to meet her. It turned out to be a really fun evening full of good food and talk about food. I can't wait to get more involved in the Austin food community and share what I learn with yall!

I went to NXNW once last summer and was intrigued by their beer sampler. I didn't get a chance to try it since I was there for lunch, so I made sure to give it a shot this time. There were 6 five-ounce beers, including:

  • Northern Light
  • Duckabish Amber
  • Pyjingo Pale Ale
  • Okanogan Black Ale
  • Bavarian Hefeweizen
  • Seasonal Ale

My favorite by far was the Hefeweisen. I haven't had much beer lately, so my palate for the darker beers has somewhat dimished, but the Hefe was delicious and light, and the hint of banana was relaly interesting. The Northern Light was passable, but not as flavorful as I would've hoped.

The Duckabish Amber and Pyjingo Pale Ale were less my style, but I appreciated their deeper flavor. I was surprised how much I enjoyed the black ale, as I usually don't like beers that dark. But I saved it for last and worked my way up so the flavor didn't knock me off my feet!

We accompanied the beer with a tasty appetizer of roasted garlic bulbs with goat cheese and black pepper crostinis. This was sweet and creamy, and since I didn't have a hot date afterwards, I had no qualms about having a few!

Mexican Zucchini Lasagna

I love following What's Cooking from my blogger friend Ben. Not only is he a fellow mango lover, but he's always using familiar ingredients in unfamiliar ways. I saw his recipe for Mexican Zucchini Lasagna and had to try it. I have to say, I wasn't disappointed!

Zucchini and Chicken Mexican Lasagna
Makes: 4-6 servings
Preparation time: 2
0 minutes
Baking time: 40 minutes

For this recipe you will need:

For the “lasagna”:

    2 large zucchinis
    2 cups shredded chicken breasts
    1/2 lb ricotta cheese2 eggs
    1/2 cup Romano cheese, shredded
    1/2 cup mozzarella cheese, shredded
    1/2 tsp oregano
    1/2 tsp basil
    1/2 tsp parsley
    Salt and pepper to taste
For the green creamy sauce:

2 poblano peppers
1/2 onion2 garlic cloves
1 1/2 - 2 cups chicken broth
1/4 cup heavy cream
1/4 cup sour cream
salt to taste


Roast poblano peppers (click here to watch a video) and put them in a thick plastic bag for 10 minutes. Peel them, cut the ends and discard seeds and ribs. Rinse well.

In a blender mix poblano peppers, onion, garlic and chicken broth until smooth. Pour sauce into a large saucepan and cook over medium heat. Add cream, sour cream, salt and bring to a boil. Reduce heat and simmer for 10 minutes.

Preheat oven to 375ºF.

Slice the zucchini lengthwise into thin ribbons. Kat recommends using a peeler, a mandolin or a Y peeler. In a bowl mix together ricotta, Romano and mozzarella cheeses along with the 2 eggs, oregano, basil, parsley, salt and pepper.

Spoon some of the green sauce into a baking dish. Lay 1/3 of the zucchini slices, 1/2 of the cheese filling, 1 cup of the shredded chicken and some more of the sauce.

Repeat with another 1/3 of zucchini, the rest of the cheese and chicken. Finish with the last 1/3 of the zucchini and pour the remaining sauce into the dish. Bake for 40 minutes until the zucchini is cooked and the sauce is boiling.

This was an exciting change to typical lasagna, and even the boys liked it, which goes to show you don't need pasta to be happy! Though I couldn't serve the meal totally devoid of carbs, so I made my Honey Cilantro Lime Rice to accompany this dish.

Honey Cilantro Lime Rice

1 1/2 cups rice
3 cup chicken broth
1 lime
1 1/2 tablespoon honey
1/2 cup cilantro, chopped
Salt and pepper to taste

Prepare rice as instructed, substituting broth for water. In the meantime, combine lime zest and juice and honey in a microwave safe bowl and microwave for 20 seconds. stir to combine. When rice is done, stir in honey mixture, cilantro and salt and pepper.

Not your average lasagna!