Friday, May 26, 2017

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

Thursday, May 25, 2017

chicken taco salad... 15 minutes

the goods:

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 packet taco seasoning, divided
4 cups chopped romaine lettuce
2 tomatoes, diced
2 ears of corn, grilled and kernels sliced off the cob
1 can (14.5 ounces), black beans, rinsed and drained
1 avocado, peeled and diced
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1 cup doritos cool ranch or nacho cheese chops, crushed in your hands
homemade ranch dressing with the juice of 1 lime squeezed into it, 1 tablespoon taco seasoning, and 1/4 cup cilantro, chopped and mixed in

In a large skillet, over medium-high heat, add oil. Once oil is hot, add chicken pieces to skillet and season with 1 tablespoon taco seasoning. Cook, stirring occasionally until golden brown and cooked through, about 5-7 minutes. On individual plates, add lettuce, tomatoes, corn, black beans, avocado, cheese, and chicken. Drizzle with dressing and add tortilla chips on top.

Wednesday, May 24, 2017

chicken sandwiches with pomegranate BBQ and apple slaw... 1 hour and 30 minutes

the goods:

3 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon paprika
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
crustini sandwich rolls, buttered and toasted

pomegranate BBQ sauce:
3/4 cup ketchup
2/3 cup pomegranate juice
1/4 cup honey
1/4 cup pomegranate molasses (or regular molasses if you can't find it)
3 garlic cloves, minced
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper

apple slaw:
2 honeycrisp apples, julienned
2 scallions, thinly sliced
1/2 head napa cabbage, sliced into shreds
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a medium saucepan over medium heat. Combine all the BBQ sauce ingredients, stir to combine, and bring to a boil. Then reduce to low and cook for 30-60 minutes, until thickened. Stirring occasionally. Remove from heat and let sit at room temperature to cool. Store in a jar in the fridge until ready to use.

Heat a large skillet over medium-high heat. Whisk together the sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt and pepper. Rub it all over the chicken. Add the olive oil and butter to the skillet. Place the chicken in the hot oil and cook until brown on both sides and deeply golden, about 5 minutes per side. Allow chicken to rest on a plate for 10 minutes before shredding. Return shredded chicken back to the skillet to coat in the pan drippings. Stir in 3 tablespoons BBQ sauce.

To make the apple slaw, toss the apples, scallions, cabbage, and cilantro in a bowl. Whisk together olive oil, vinegar, and honey. Drizzle it over the slaw and toss well to evenly coat. Sprinkle with salt and pepper and toss again.

Assemble sandwiches, by topping toasted buns with chicken, BBQ sauce, and apple slaw.

Wednesday, May 10, 2017

pulled pork lettuce wraps with avocado aioli... 8 hours

 the goods:

pulled pork:
pork shoulder (about 2 pounds)
1/2 and onion, sliced
1/3 cup maple syrup
1/3 cup apple cider vinegar
1 teaspoon salt
2 teaspoons chili powder

avocado aioli:
1 avocado
1/4 cup mayonnaise
2 limes, juiced
2 garlic cloves, minced
salt and pepper, to taste

lettuce wraps:
1 head iceburg lettuce, broken into cups
sliced sweet peppers

Trim pork shoulder of excess fat (cutting in half if necessary). Place onion slices in the bottom of a slow cooker. Place pork shoulder on top. Whisk together maple syrup, apple cider vinegar, salt, and chili powder. Pour over the pork. Cook on low heat for 8 hours or until pork is fall-apart tender. Remove from slow cooker and place in a large bowl. Shred using two forks, adding cooking liquid as needed to moisten.
Meanwhile, add the avocado, mayonnaise, lime juice, and garlic to a food processor. Pulse until smooth, season with salt and pepper, and pulse again until smooth.
Pile pork into lettuce cups, top with avocado aioli, and sliced sweet peppers. Enjoy!

Tuesday, May 9, 2017

crockpot creamy italian chicken soup... 9 hours


the goods:

2 boneless, skinless chicken breasts
1 yellow onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) coconut milk (full fat)
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons italian seasoning
1 tablespoon dried basil
1/2 teaspoon kosher salt
fresh ground pepper to taste

In the bowl of a slow cooker, combine the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings. Add chicken, cover, and cook on low for 7-9 hours or high for 4-6 hours until chicken shreds easily. Shred chicken and return to crock pot. Serve  with warm biscuits for a truly comforting meal.

Saturday, April 29, 2017

fall chicken salad... 15 minutes

the goods:

breast meat from 1 rotisserie chicken, shredded
1 granny smith apple, chopped
1/2 cup dried cranberries
juice from 1 lemon
2 stalks celery, chopped
3/4 cup mayonnaise
salt and pepper, to taste
sliced whole wheat bread
lettuce

In a medium bowl, combine chicken, apple, cranberries, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir to combine. Serve on whole wheat bread with lettuce, or also just in lettuce cups.

Friday, April 28, 2017

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.