Serves 2-3.
1 leek, halved, cleaned, and sliced
1 large bunch (4-5 cups) swiss chard or kale (or a combination), stem and ribs removed, chopped
1-2 tablespoons extra virgin olive oil
6-8 eggs
3 tablespoons heavy cream
1/3 cup freshly grated parmesan
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat enough olive oil in an 8-inch oven-proof skillet to cover the bottom. Add leeks and cook, over medium high heat until softened and beginning to caramelize.
While the leeks cook, whisk the eggs, cream, salt, pepper, and cheese together.
Once leeks are beginning to brown, add greens (and a little more oil if needed) and saute with a little salt until wilted. Pour egg mixture over the leeks and greens, stirring everything a little bit so the vegetables are evenly distributed.
Cook frittata over medium heat until eggs start to look cooked at the edges. Transfer pan into oven and cook until the eggs are no longer jiggly and are cooked through. Remove from oven, cut into wedges, and serve.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Baked Tomato, Basil, and Parmesan Spaghetti
Notes: for a heartier meal, some cooked ground beef could be stirred into the sauce or cooked along with the onions and garlic. The tomato basil sauce could be switched out for any marinara/tomato pasta sauce on hand. Recipe can be frozen prior to baking and can be cooked frozen with an increased baking time.
Serves 4-6.
12 ounces whole wheat spaghetti, uncooked
1 tablespoon olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
2 cups of tomato pasta sauce of your choice
About 10 basil leaves, julienned
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook spaghetti to just under al dente. You want it to be a little firm since it will continue to cook in the oven.
While the pasta cooks, heat a skillet on medium heat and add the olive oil. Cook onions until soft, about 5 minutes. Add in garlic and cook for another minute. Stir in tomato sauce and about 3/4 of the fresh basil. Gently mix in cooked spaghetti.
Spray a large baking dish (9x13 or a deep casserole dish) with non-stick cooking spray. Add in spaghetti mixture. Top with cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Garnish with reserved fresh basil.
Serves 4-6.
12 ounces whole wheat spaghetti, uncooked
1 tablespoon olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
2 cups of tomato pasta sauce of your choice
About 10 basil leaves, julienned
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook spaghetti to just under al dente. You want it to be a little firm since it will continue to cook in the oven.
While the pasta cooks, heat a skillet on medium heat and add the olive oil. Cook onions until soft, about 5 minutes. Add in garlic and cook for another minute. Stir in tomato sauce and about 3/4 of the fresh basil. Gently mix in cooked spaghetti.
Spray a large baking dish (9x13 or a deep casserole dish) with non-stick cooking spray. Add in spaghetti mixture. Top with cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Garnish with reserved fresh basil.
Spicy Garlic Cashew Chicken
Notes: the recipe calls for chicken thighs, but we prefer a mix or all chicken breasts--either boneless, skinless or bone-in. If using boneless chicken, decrease the weight to about 1 1/2 to 2 lbs. Cooking time with vary based on the type of chicken used, however. Chicken can marinade ahead of time in the fridge, up to overnight, or even in the freezer for up to 3 months.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
Spinach and Cheese Waffles
Notes: these are best with a flavorful cheese. They are great topped with a fried egg, but would also be wonderful drizzled with a little garlic butter.
Makes 4 large waffles.
1 1/2 cups flour (all whole wheat works great, but white or a mix is good, too)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/2 cups milk
1/3 cup oil
1 1/2 cups shredded cheese (sharp cheddar, smoked gouda, pepperjack, etc.)
3-4 cups loosely packed spinach, chopped
Preheat a waffle iron.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together egg, milk, and oil. Add to flour mixture and gently stir until just combined. Fold in cheese and spinach. Cook waffles according to waffle iron's manufacturer's directions.
Makes 4 large waffles.
1 1/2 cups flour (all whole wheat works great, but white or a mix is good, too)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/2 cups milk
1/3 cup oil
1 1/2 cups shredded cheese (sharp cheddar, smoked gouda, pepperjack, etc.)
3-4 cups loosely packed spinach, chopped
Preheat a waffle iron.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together egg, milk, and oil. Add to flour mixture and gently stir until just combined. Fold in cheese and spinach. Cook waffles according to waffle iron's manufacturer's directions.
Thai Peanut Noodles
Notes: although filling on its own, some chopped chicken would be a good addition to this quick dish.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Pretzel and Honey Mustard Chicken
Serves 6-8.
1 cup panko bread crumbs
2 cup pretzels
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 boneless skinless chicken breasts, pounded thin
3/4 cup flour
Preheat the oven to 400 degrees F. Lightly grease a large, non-stick baking sheet or pan.
In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring occasionally. Remove from pan and set aside.
In a food processor, pulse pretzels until coarsely ground. Add to a shallow bowl along with panko. Set aside.
Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl; reserve the remaining half.
Season chicken with salt and pepper. Set up a dredging station with flour, 1/2 mustard mix, and pretzel/panko mix. Working one at a time, dredge chicken in flour, then mustard mix, then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged.
Spray tops of chicken lightly with a non-stick cooking spray. Bake for 18-25 minutes, or until lightly browned and cooked through. Serve cooked chicken with remaining honey mustard dressing.
1 cup panko bread crumbs
2 cup pretzels
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 boneless skinless chicken breasts, pounded thin
3/4 cup flour
Preheat the oven to 400 degrees F. Lightly grease a large, non-stick baking sheet or pan.
In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring occasionally. Remove from pan and set aside.
In a food processor, pulse pretzels until coarsely ground. Add to a shallow bowl along with panko. Set aside.
Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl; reserve the remaining half.
Season chicken with salt and pepper. Set up a dredging station with flour, 1/2 mustard mix, and pretzel/panko mix. Working one at a time, dredge chicken in flour, then mustard mix, then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged.
Spray tops of chicken lightly with a non-stick cooking spray. Bake for 18-25 minutes, or until lightly browned and cooked through. Serve cooked chicken with remaining honey mustard dressing.
Crock Pot Honey Sesame Chicken
Notes: sauce and chicken could be prepped ahead of time and frozen prior to cooking in crockpot for an even easier meal.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Ranchero Eggs with Pepper Jack Cheese
Notes: a quick and easy meal that works for brunch, lunch, or even dinner.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Turkey Burgers with Goat Cheese, Spinach, and Cranberry Sauce
Notes: the turkey patties can be prepped ahead of time and kept in the freezer.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
Slow Cooker Short Rib Tacos
Notes: this makes excellent shredded meat that could be used for other recipes. If using boneless ribs, check the meat after about 6 hours, as they will likely cook faster. For freezing, either freeze broth/spice/short ribs together prior to cooking and then cook after defrosted, or freeze shredded meat with some of the juices.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Cashew Chicken Curry
Notes: a can of coconut milk can be substituted for the yogurt, and is just as good, if not better. If using coconut milk, add in along with the tomatoes instead of at the end. Curry can be made ahead and kept in fridge for a few days or frozen prior to adding yogurt and cashews.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Indian Butter Chicken
Notes: this is great with either naans or rice. Coconut milk (light or regular) or heavy cream can be substituted for the half and half. Sauce can be frozen prior to adding chicken. Defrost and bring to a boil, then add chicken and simmer according to recipe.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
Baked Penne with Smoked Mozzarella and Tomatoes
Notes: this is easily adapted to what you have on hand. Artichokes are good added in. Smoked cheddar with fire-roasted tomatoes would be great as well.
Serves 4-6.
3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought
Serves 4-6.
3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought
Heat oven to
350ºF. Grease 1 1/2-quart casserole. Cook and drain pasta as directed on
package.
Meanwhile, saucepan, heat tomatoes to boiling; reduce heat to medium. Cook
uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated. Add in Alfredo sauce and heat until warm over medium-low heat. Stir in cheese until melted. Mix in cooked penne.
Pour pasta into prepared casserole dish. Bake uncovered about 30 minutes, or until hot and beginning to bubble.
Parmesan Crusted Chicken
Notes: if using thick chicken breasts instead of cutlets, the cooking time will be increased by 10 or so more minutes. The recipe is still great without the bread crumbs, if you want to omit them.
Serves 4.
1/2 cup mayo (light or regular)
1/4 cup shredded or grated fresh Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total
4 teaspoons Italian seasoned dry bread crumbs
Preheat oven to 425 degrees F.
In a small bowl, mix mayo and parmesan together.
Line a baking sheet or dish with parchment or foil that has been sprayed with non-stick cooking spray. Place chicken breasts in baking dish. Spread mayo mixture evenly atop the chicken, then sprinkle evenly with bread crumbs.
Bake in preheated oven for about 20 minutes, or until tops are browned and juices run clear.
Serves 4.
1/2 cup mayo (light or regular)
1/4 cup shredded or grated fresh Parmesan cheese
4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total
4 teaspoons Italian seasoned dry bread crumbs
Preheat oven to 425 degrees F.
In a small bowl, mix mayo and parmesan together.
Line a baking sheet or dish with parchment or foil that has been sprayed with non-stick cooking spray. Place chicken breasts in baking dish. Spread mayo mixture evenly atop the chicken, then sprinkle evenly with bread crumbs.
Bake in preheated oven for about 20 minutes, or until tops are browned and juices run clear.
Halibut with Browned Butter Balsamic Sauce
Recipe per 1 serving.
Olive oil, enough to coat the bottom of a pan
6 oz halibut filet, skin removed
Salt and pepper to taste
1 tablespoon butter
1 shallot
2 tablespoons balsamic
2 tablespoons chopped parsley (optional)
In a medium saute pan, heat olive oil. When hot, cook fish, about 2 minutes per side, or until lightly seared and cooked through. Remove from pan and keep warm.
Add butter and brown slightly. Add shallots and cook until softened. Whisk in balsamic. Serve over cooked filets.
Olive oil, enough to coat the bottom of a pan
6 oz halibut filet, skin removed
Salt and pepper to taste
1 tablespoon butter
1 shallot
2 tablespoons balsamic
2 tablespoons chopped parsley (optional)
In a medium saute pan, heat olive oil. When hot, cook fish, about 2 minutes per side, or until lightly seared and cooked through. Remove from pan and keep warm.
Add butter and brown slightly. Add shallots and cook until softened. Whisk in balsamic. Serve over cooked filets.
Basic Frittata Recipe
Notes: this is an extremely fast an easy meal, and a great way to use up leftover vegetables, meat, or cheese.
Serves 2-3.
6 large eggs
3 tablespoons heavy cream or milk
1/4 cup parmesan, or other cheese (optional)
Salt and pepper to taste
Vegetables, meat, extra cheese, etc.
Whisk together eggs, cream, cheese (if using), and salt and pepper in a large bowl.
In a medium (about 10-inch) oven-proof skillet, add about 1-2 tablespoons olive oil over medium-high heat. Add in vegetables or meats, and sauté until cooked through or heated (if they have already been cooked). Pour egg mixture over vegetable mixture. Cook until frittata begins to set, but is still a little runny in the center. Top with extra cheese, if using, then place under the broiler for about 2 minutes, until cooked through and beginning to brown on the top. Remove from oven, and let rest for a few minutes. When slightly cooled, use a spatula to remove the frittata onto a cutting board. Cut and serve.
Serves 2-3.
6 large eggs
3 tablespoons heavy cream or milk
1/4 cup parmesan, or other cheese (optional)
Salt and pepper to taste
Vegetables, meat, extra cheese, etc.
Whisk together eggs, cream, cheese (if using), and salt and pepper in a large bowl.
In a medium (about 10-inch) oven-proof skillet, add about 1-2 tablespoons olive oil over medium-high heat. Add in vegetables or meats, and sauté until cooked through or heated (if they have already been cooked). Pour egg mixture over vegetable mixture. Cook until frittata begins to set, but is still a little runny in the center. Top with extra cheese, if using, then place under the broiler for about 2 minutes, until cooked through and beginning to brown on the top. Remove from oven, and let rest for a few minutes. When slightly cooled, use a spatula to remove the frittata onto a cutting board. Cut and serve.
Rosemary Chicken with Orange Maple Glaze
1 cup orange juice
1/2 cup chicken broth
1/2 cup maple syrup
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1 tablespoons olive oil
1 tablespoon butter
Combine orange juice, broth, and maple syrup in a small sauce pan. Bring to a boil. Reduce heat slightly, boiling gently for about 10 minutes, until reduced, thickened, and glossy. Set aside.
While sauce is reducing, mix together the rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breasts.
Melt butter and olive oil together in a large skillet over medium-high heat. Add chicken breasts, and cook until lightly browned on both sides. Pour orange-maple glaze over the chicken and reduce heat to a simmer. Continue cooking chicken, basting with sauce occasionally, until cooked through and sauce is thick.
1/2 cup chicken broth
1/2 cup maple syrup
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1 tablespoons olive oil
1 tablespoon butter
Combine orange juice, broth, and maple syrup in a small sauce pan. Bring to a boil. Reduce heat slightly, boiling gently for about 10 minutes, until reduced, thickened, and glossy. Set aside.
While sauce is reducing, mix together the rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breasts.
Melt butter and olive oil together in a large skillet over medium-high heat. Add chicken breasts, and cook until lightly browned on both sides. Pour orange-maple glaze over the chicken and reduce heat to a simmer. Continue cooking chicken, basting with sauce occasionally, until cooked through and sauce is thick.
Cranberry Chicken Stew
Notes: the perfect unique fall/winter stew. This tastes like Thanksgiving in a bowl.
Serves 4.
4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup flour
About 1/3 cup canola oil (enough to generously coat the bottom of your pan)
1 medium onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
2 large cloves garlic, chopped
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups chicken broth
1/2 cup white sugar
1/2 cinnamon stick
Preheat oven to 325 degrees F.
Add oil to a large and deep ovenproof skillet or a dutch oven pot and heat over medium heat. Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour. When oil is hot, add the chicken to the pan and sear on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes. Add the cranberry juice cocktail, broth, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed. Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.
Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.
Serves 4.
4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup flour
About 1/3 cup canola oil (enough to generously coat the bottom of your pan)
1 medium onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
2 large cloves garlic, chopped
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups chicken broth
1/2 cup white sugar
1/2 cinnamon stick
Preheat oven to 325 degrees F.
Add oil to a large and deep ovenproof skillet or a dutch oven pot and heat over medium heat. Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour. When oil is hot, add the chicken to the pan and sear on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes. Add the cranberry juice cocktail, broth, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed. Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.
Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.
Cauliflower Pizza Crust
Notes: I wouldn't say this is necessarily a substitute to traditional pizza crusts (it doesn't taste just like pizza dough), but it is a very good healthy alternative. It has a slight roasted cauliflower flavor that is really delicious. It does stick quite a bit so spray with non-stick cooking spray generously. This recipe could be easily varied by using different cheese, dried seasonings, and toppings. Needs to be doubled for our family of 3.
Serves 1-2.
1/2 large head of cauliflower (about 2 cups when grated)
1 large egg
1 cup shredded mozzarella cheese
1 teaspoon dried italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Pizza toppings
Grate cauliflower using a finer-holed cheese grater. Place in a microwave-safe bowl and microwave for 8 minutes (microwave them dry--don't add water). Let cool slightly.
Preheat oven to 450 degrees F. Spray a cookie sheet or pizza pan generously with nonstick spray. In a medium bowl, mix the cooked and grated cauliflower with the remaining ingredients. Form the crust into a 9-12 inch round on the prepared pan. Bake for 15 minutes, or until golden. Remove the crust from the oven.
Turn oven up to broil. Top crust with desired pizza toppings. Broil the pizza for 3-4 minutes, or until the toppings are hot.
Serves 1-2.
1/2 large head of cauliflower (about 2 cups when grated)
1 large egg
1 cup shredded mozzarella cheese
1 teaspoon dried italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Pizza toppings
Grate cauliflower using a finer-holed cheese grater. Place in a microwave-safe bowl and microwave for 8 minutes (microwave them dry--don't add water). Let cool slightly.
Preheat oven to 450 degrees F. Spray a cookie sheet or pizza pan generously with nonstick spray. In a medium bowl, mix the cooked and grated cauliflower with the remaining ingredients. Form the crust into a 9-12 inch round on the prepared pan. Bake for 15 minutes, or until golden. Remove the crust from the oven.
Turn oven up to broil. Top crust with desired pizza toppings. Broil the pizza for 3-4 minutes, or until the toppings are hot.
Buttermilk Roast Chicken
Notes: this chicken does take some planning because of the longer brining time. However, it is incredibly easy to put together and bake. Considering how simple it is, it is one of the most tender, juicy, and flavorful roast chicken recipes I have had. This chicken is perfect for making a large batch so you can shred and freeze leftovers.
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Hungarian or a smoked one is great)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (any kind you like--dark meat, white meat, or a mix)
Drizzle of olive oil
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Hungarian or a smoked one is great)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (any kind you like--dark meat, white meat, or a mix)
Drizzle of olive oil
Sprinkling of sea salt
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate overnight or up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil for easier cleanup. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and a little sea salt to taste. Roast for 30-40 minutes (breasts will take a little on the longer side), until chicken is cooked through and skin is brown and a bit scorched in spots. Serve immediately.
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