So after the almost 12 miles I had just hiked, lack of Jerky and cold weather – I wanted everything. I wanted Pad Thai, I wanted pesto and sauce, and of course, when don’t I want Mexican!!!
So, we came up with this little concoction to satisfy my cravings (no I am not preggo).
It’s a mix of chicken and shrimp with shrooms, shallots, onions and herbs, in a lemon balsamic reduction (Italian), over a Sweet Tater hash with fresh herbs, kale and brussels, along with kalamata olive cilantro/basil pesto… With guacamole, and of course, veggie kitchen sink side.
Need (just go to the store hungry and you may end up with the same list)…
– chicken & Shrimp
– basil
– lots of cilantro
– Divinia kalamata olive spread
– nutritional yeast
– rosemary
– tons of thyme
– sweet tater
– shrooms
– red and yellow sweet onion
– Bake Sweet taters (wash, poke with fork, and wrap in foil – bake on 450 – you can cut it into 4’s to have it cook faster!)
– Soak the kale, brussels, herbs, shrooms
– Make the guac (same recipe as always!)
– Set up 2 cast iron pans – one for hash and one for chicken/shrimp dish
– In the big pan, 2 Shallots, onion, rosemary, olive oil, thyme, shrooms all in go in big one – turn on high and brown – add chicken and shrimp, add more herbs to taste, add lemon to taste, add red wine and balsamic (be generous!!) to taste. Use your garlic coconut aminos, just a tad. Put in oven on top shelf and adjust oven down to 350 (taters are still in).
Make Pesto:
– Basil, 2 tablespoon balsamic, 3 garlic cloves, cilantro, pepper, onion powder, garlic powder, kalamata olive spread, olive oil, lemon, nutritional yeast, honey, spoon of veggenaise. Blend that baby up!! I like mine kind of chunky, salty and sweet. Taste to make sure you’ve got it how you want. Add some balsamic, garlic, or salt to taste. Put in back in fridge.
Start Hash:
– Add shallot, onion, brussels, kale, olive oil, tons of thyme and rosemary, garlic and onion powder and sprinkle of cayenne. Once you confirm taters are done, stir fry and brown all of this – pull the taters and add more olive oil and herbs… Mash into mix and keep stirring and mashing… Add garlic and onion powder to taste. Keep it on low in stove top.
Set it up:
– Put down hash, add chicken and shrimpies over the hash
– Spoon on your guac
– Lay out some of the pesto
EAT.DRINK.PLAYOUTSIDE! 