Recipe Reviews #20

Paprika Chicken with Tomatoes & Potatoes:


My Rating: 4/5 stars
My Review: The skin on the chicken became a bit soggy and so did all of the veggies but I really liked the flavor of this dish. It was a bit sour but the spice of the paprika worked well with that. The meat of the chicken was juicy and incredibly tender. Boyfriend made croutons by chopping up some Dave’s Killer Bread, tossing it in olive oil, parsley, and some garlic salt then, toasting it in the oven. We chopped up some leftover lettuce and shredded some leftover carrots and had a tasty little side salad. We used some Red Wine Vinaigrette dressing that was just alright.

Ingredients Needed:
6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
2 tablespoons Dijon mustard
Juice of 1 lemon
2 teaspoons paprika
4 tablespoons olive oil
1 1/2 pounds baby potatoes
1 red onion, cut into 8 wedges
6 garlic cloves, smashed
1/2 pint cherry tomatoes
Handful of thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish

Recipe by Sally Vargas at Simply Recipes

Turkey Meatballs in a Roasted Red Pepper Sauce:


My Rating: 2/5 stars
My Rating: I wasn’t too fond of the sauce… it was rather plain. It literally tasted like a puree of bell peppers and nothing else. The meatballs were a bit dry and could have used a bit more seasoning, too. In the recipe they have you make “zoodles” (zucchini noodles) but we prefer regular noodles so we used plain spaghetti.

Ingredients Needed:
For the Roasted Red Pepper Sauce:

2 red bell peppers cut into 4 pieces (seeds removed)
4 tbsp avocado oil or olive oil divided (we used EVOO)
1/4 cup diced onion about 1/2 medium onion
1 clove garlic
4 tbsp unsweetened almond milk
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
For the Meatballs:
1 lb ground turkey
1/2 cup packed fresh spinach chopped
2 tbsp coconut flour (we used regular All-Purpose flour)
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1 cloves garlic minced
1 tbsp olive oil or avocado oil (EVOO worked fine)
1/2 tsp ground black pepper

Recipe by Megan at A Dash of Megnut

Zuppa Toscana:


My Rating: 4/5 stars
My Review: This was incredibly flavorful. I really enjoyed eating this dish but there wasn’t enough broth in the end and the coconut flavor was a little too noticeable. It had a nice spice to it and had the perfect meat to veggie ratio. Very hearty and fatty, in a good way… it was absolutely addicting!

Ingredients Needed:
4 slices Whole30-compliant bacon , cut into about 1/2″ pieces (we just got it from the deli)
1 pound Italian sausage
1/2 teaspoons crushed red pepper flakes
4 medium yellow potatoes, about 1 pound 3 ounces, diced into bite-sized pieces
1 medium white or yellow onion, diced
2 tablespoons garlic, minced, about 4 cloves
4 cups chicken stock
1/2 bunch kale, stems removed and leaves chopped, 4 cups
1 can coconut milk
Salt and pepper, to taste

Recipe by Cheryl at 40 Aprons

XO, Hunida

12 thoughts on “Recipe Reviews #20

  1. Oh my word, Zuppa Toscana looks absolutely delicious! I don’t eat pork but I might have to make an exception for this recipe! So good!

    I’ve been in a funk and not cooking like my usual self. I’ve been looking for “the recipe” to dust off my apron and this looks delicious and pretty easy to prepare. Thanks for sharing!

    Dom |

    Liked by 1 person

    1. Yes!!! Oven baked bread croutons are the best. 😉 The turkey meatballs were okay! I think if they were made differently somehow they could be really good but, probably never better than a real meatball!!

      Liked by 1 person

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