LonoLife Disco Fries

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LonoLife Disco Fries

Creamy Spinach and Feta Orzo

When the weather heats up, so does our love for recipes that scream "SUMMER"! Trust us, friends, this one will be right up your alley. Disco Fries, here we come!

 


INGREDIENTS:

  • 1 package frozen crinkle-cut fries
  • 8 ounces shredded mozzarella cheese
  • Brown gravy (recipe follows)
  • Parsley, for serving
For the Gravy:
  • 4 servings of LonoLife Beef Bone Broth
  • 2 tablespoons butter
  • 2 large yellow onions, roughly chopped
  • 5 garlic cloves, minced
  • 2 tablespoons red wine
  • Salt and pepper to taste

DIRECTIONS:

  1. On a large cookie sheet lined with aluminum foil, spread the fries in a single layer.
  2. Cook the fries according to the recipe on the back of the package. While the fries are baking to a golden brown, prepare the LonoLife gravy.
  3. Melt the butter in a pot over medium heat and add onions.
  4. Cook for 15 minutes or until the onions begin to turn golden brown.
  5. Add the garlic and sauté for a minute. Then add the red wine to deglaze the pan.
  6. In a separate bowl, add hot water to LonoLife Beef Broth and then add the bone broth to the pot and increase the heat to high.
  7. Once mixture comes to a boil, reduce the heat to a simmer.
  8. Cover the pot and cook until the mixture reduces by half, and thickens up substantially.
  9. Once the fries are fully cooked, add ladle-fulls of gravy on top. Sprinkle on mozzarella cheese and black pepper.
  10. Place the pan back in the oven until the cheese is melted. Garnish with parsley, if desired.
Creamy Spinach and Feta Orzo What’s rich and delicious but healthy too? Our creamy spinach and feta orzo that’s what! Perfect for weeknight with a salad or a lean protein-or both! INGREDIENTS: • 1 tablespoon olive oil • 2 tablespoons salted butter, divided • 1 garlic clove, minced • 2 shallots, diced • 1 zucchini, finely diced • 1 1/4 cup dry orzo pasta • 4 oz feta cheese • 1 1/2 cups LonoLife Chicken Bone Broth • 1 cup half & half • 2 cups fresh spinach, roughly chopped • 1/3 cup freshly grated parmesan cheese • Fresh basil leaves • Kosher salt, to taste • Freshly ground pepper, to taste DIRECTIONS: • Heat a skillet over medium heat and add the olive oil and 1 tablespoon of butter. Add the garlic, shallot, and zucchini and cook, stirring occasionally, until all the veggies are softened and lightly golden brown. • Then, add the orzo to the pan and cook for 1-2 minutes, stirring frequently, so that the orzo is coated in the butter and oil. Add the broth and half & half to the pan, stir well, and bring to a simmer. Lower the heat to low, cover, and cook for 10 minutes. • Remove the lid, stir well, and add the chopped spinach, basil, and feta. Cover and cook another 3-5 minutes, until the liquid is absorbed and the orzo is cooked all the way through. Stir in the remaining butter and parmesan and season to taste with salt and pepper. Serve warm topped with more fresh basil. Recipe: @keto.rocks

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