So pretty much the best thing ever has been going on here in Tulsa…spring. One of the things I hated about LA was that there were never any seasons. Yes having it be 70 and sunny every day is a great thing, super conducive to an outdoors lifestyle, etc — but you completely miss out on the turn of the seasons, the different fashions and customs that go with each season and everything like that. So sue me because I want to wear a trench and some Hunter rain boots. Just let this girl live!!! I know in 3 years I’ll probably hate the seasons like everyone else, so let me live in my idealism while I still can.
We allegedly had “the most mild winter ever”. Here I am just thinking all the complaining about the winter is just people being whiny. If that was “winter” then I am totally down with winter!! That’s all I know.
But anyways, people are getting mad at me when I say spring is here. Literally every time I say it someone corrects me and is like “please don’t say that, we will get 15 inches of snow in March.” Now I don’t want to jinx it or anything, but it has been above 70 degrees for like two weeks. We’re having some summery thunderstorms this week, and Monday’s forecast says EIGHTY DEGREES!!! I think we’re there. I think this is it. HI SPRINGGGG
Can you tell I’m excited about spring?
What we should all really be excited about is this chicken puttanesca dish. Chicken Puttanesca is a traditional Italian dish – I spiced this one up a bit, took out the pasta (of course), and I have to say that this is DEFINITELY going to be a staple in our household from now on. It’s spicy, easy to prepare and tastes even better for leftovers the next day!
3 medium sized boneless skinless chicken breasts
1 cup sliced mushrooms
2 red bell peppers, sliced
5 cloves garlic, minced
1/2 red onion, thinly sliced into half moons
1 small can black olives, sliced
1 head of cauliflower, riced (did you know you can buy cauliflower already riced at Trader Joe’s now? #LIFECHANGE)
1 jar of tomato puttanesca sauce (should be easy to find with the other tomato sauces)
1T fresh rosemary, chopped
2 tsp dried oregano
2 tsp red chili flakes
2 tsp garlic powder
1/2 tsp dried thyme
sea salt + pepper to taste
Fresh basil for garnish
- Cut the chicken breasts into small chunks or strips, trying to keep them uniform in size.
- Heat up some cooking fat (butter, olive oil, coconut oil, etc) in a large skillet over medium-high heat. Once the pan is hot, add the chicken and some salt and pepper to taste.
- Once the chicken is browned on all sides (about 8-10 minutes), add the sliced mushrooms, garlic, onion, and bell peppers to the pan. Stir well and combine until the onion is soft, 6-7 minutes.
- Add the cauliflower rice, and stir well. This may make your pan very full, but the cauliflower will cook down. Cook for 4-5 minutes.
- Add the jar of sauce, olives and spices, and stir well.
- Cover the skillet, and let it simmer over medium-low heat for 20 minutes, or until chicken is cooked all the way through and veggies are fork tender.
- Top with lots of fresh basil for garnish!