Thursday, October 23, 2014

broccoli chicken mac and cheese... 30 minutes


the goods:

8 ounces pasta shells
3 cups broccoli florets
3/4 cup whole milk
1/4 cup sun dried tomatoes, diced
3 Baybel cheese rounds
2 cups shredded chicken breast
Parmesan, for serving


In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to pot 3 minutes before pasta is cooked through; drain well.
Heat a large skillet over medium-high heat. Whisk in milk, tomatoes, and cheese rounds, until smooth, about 2 minutes; season with salt and pepper. Add pasta, broccoli, and chicken and gently toss to combine. Top with Parmesan and serve!

Tuesday, October 21, 2014

apple, bacon, and pecan salad...10 minutes


the goods:

6 cups red leaf lettuce, washed and thinly sliced
1 honeycrisp apple, washed and diced
4 slices hickory smoked bacon, cooked and crumbled
1/3 cup honey-roasted pecans
1 grilled chicken breast, diced
Brianna's honey mustard dressing

Combine all ingredients (besides pecans) in a large bowl, toss with dressing as desired. Top with pecans and serve!

Sunday, October 19, 2014

pesto pasta with chicken sausage and roasted brussels sprouts... 50 minutes


the goods:

1 pound fresh brussels sprouts, ends trimmed and outer leaves removed, then sliced in half
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound orecchiette
4 chicken sausage links, sliced into 1/4-inch coins
1/2 cup pesto
5 cloves garlic, peeled and thinly sliced
Parmesan cheese, for serving


Preheat oven to 400 degrees. Set a pot of salted water to boil. On a rimmed baking sheet lined with aluminum foil, toss brussels sprouts with 2 tablespoons olive oil, salt and pepper. Roast for 15-20 minutes (depending on the size of your brussels sprouts). Remove from oven and set aside.
Heat remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue to cook for another minute or so until the garlic is fragrant. Cook the pasta according to package instructions in your pot of boiling water. Once the pasta is cooked, drain the water, then toss with the pesto, sausage, garlic, and brussels sprouts. Top with Parmesan.

Thursday, October 16, 2014

enchilada casserole... 50 minutes


the goods:

3 cups red enchilada sauce
16 corn tortillas, halved
2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) whole corn kernels, drained
6 scallions, thinly sliced
4 cups shredded cooked chicken (from 1 rotisserie chicken)
3 cups pepper jack cheese
1 avocado, peeled, pitted, and diced
1/2 cup loosely-packed chopped fresh cilantro


Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Pour 3/4 cup enchilada sauce in the baking dish and spread until the bottom of the dish is coated. Top with a layer of tortilla halves, so the entire dish is covered. Sprinkle evenly with some of the black beans, corn, and green onions. Sprinkle with a heaping amount of chicken, and a handful of shredded cheese.
Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Conclude with a final layer of tortillas, sauce, beans, corn, onions, chicken, and cheese. Conclude with a final layer of tortillas and sauce.
Cover the pan with foil, and bake 20 minutes. Remove pan from oven, remove and discard foil. Sprinkle evenly with another handful of shredded cheese, then return to the oven (uncovered) and bake for 10 minutes, or until cheese is melted. Serve topped with avocado and cilantro.

Thursday, October 9, 2014

Mexican chicken skillet... 25 minutes


the goods:

2 boneless skinless chicken breasts, butterflied (cut in half lengthwise)
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 garlic cloves, pressed
1 large red bell pepper, seeded and diced
2 cups frozen corn
1/2 cup water
1 lime, juiced
1/2 cup grated sharp cheddar cheese
1 jalapeno, thinly sliced
1/4 cup chopped cilantro


In a small bowl, combine chili powder, paprika, cumin, salt, and pepper. Sprinkle evenly over both sides of chicken breasts. In a large cast-iron skillet heat 1 teaspoon oil over medium heat. Add chicken breasts and saute on both sides until browned and cooked through, about 6 minutes. Transfer to a plate and cover. Add another teaspoon of oil to the pan along with the garlic and bell pepper. Saute until garlic is fragrant, then add the corn. Cook until corn is heated through, about 5 minutes. Add the chicken back to the pan. Add water and squeeze lime juice over the chicken. Cook for 3 minutes. Sprinkle with cheese and place under the broiler to melt the cheese, about 2 minutes. Remove from oven, sprinkle with jalapenos and cilantro and serve with additional lime wedges if desired.

Tuesday, October 7, 2014

rainbow chicken salad... 15 minutes


the goods:
2 teaspoons olive oil
2 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
1 head of curly lettuce, chopped
1/2 cup blue cheese
Croumbles in California Cuisine, for serving

dressing:
3 tablespoons almond butter
1 tablespoon olive oil
juice from 1 orange
1 tablespoon stone ground mustard
1/2 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon garlic powder

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt, pepper, and chili powder. Saute chicken for a few minutes on each side until golden and cooked through, about 8-10 minutes. Remove from heat and set aside. when chicken is cool enough to handle, cut into bite-sized pieces. Place salad ingredients in a large bowl. Refrigerate to chill.
For the dressing, puree all ingredients in a food processor until smooth. Toss salad with dressing, top with croumbles and serve!

Saturday, October 4, 2014

sun dried tomato and and mushroom pasta in a garlic and basil sauce... 40 minutes


the goods:

2 tablespoons olive oil
1 boneless skinless chicken breast
8 oz. mushrooms, sliced
3.5 oz. sun-dried tomatoes, chopped
2 cubes chicken bullion
2 cups boiling water
1 cup half-and-half
1/2 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons minced fresh basil
1 pound fettuccine


Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Saute chicken until cooked throughout, about 10 minutes, rotating halfway through. Remove from pan and let rest on a plate. Add mushrooms and garlic to the pan and cook for about 3 minutes. Add the sun-dried tomatoes and reduce heat to medium.
Dissolve 2 chicken bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet. Continue to cook the vegetables in the broth until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat, about 5-7 minutes. Add half-and-half and cream and bring to a boil briefly. Add Parmesan and cook sauce, stirring over medium-low heat until the cheese melts. Add the basil.
Cook fettuccine according to package instructions. Drain and immediately add to sauce. Continue to cook pasta in the sauce over medium heat for a couple of minutes until sauce thickens up and pasta is thoroughly coated. Thinly slice the chicken against the grain and serve on top of pasta.