california flatbread with chipotle ranch sauce... 30 minutes

the goods:

1 large flatbread

2 tablespoons olive oil, plus more for chicken

1/2 cup shredded mozzarella cheese

1 boneless skinless chicken breast, pounded to an even thickness

3 slices cooked bacon, chopped

1/2 avocado, diced

1/2 red bell pepper, diced

1 tablespoon packed cilantro leaves, roughly chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup ranch dressing (I used homemade)

1 teaspoon chopped chipotles in adobo (my supermarket sells a handy squeeze bottle of it) 

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Saute in a pan lightly coated with olive oil over medium-high heat for 3-4 minutes on each side or until cooked through. Let chicken rest for ten minutes before dicing.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased, foil-lined baking sheet. Bake for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotles. When flatbread is finished baking, remove from oven and top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

beef and blue cheese sliders... 8 hours

the goods:

meat:

2 lbs. beef chuck roast, trimmed of excess fat

1 tablespoon brown sugar

1/4 teaspoon dried thyme

1/4 teaspoon celery seed

1 teaspoon garlic powder

1 bay leaf

1/4 cup soy sauce

12 white dinner rolls

1 cup mozzarella cheese, shredded

3-5 ounces blue cheese crumbles

1/4 cup mayonnaise

2 teaspoons prepared horseradish

1/8 teaspoon black pepper

1/2 cup butter

2 teaspoons Worcestershire sauce

1 teaspoon poppy seeds (chia seeds can also be snuck in here)

2 teaspoons dried onion flakes

1 teaspoon sugar

For the meat:

Combine thyme, sugar, celery seed, garlic, and bay leaf. Place roast in a slow cooker and sprinkle spice mixture over roast. Pour in soy sauce. Cook for 4-5 hours on high or 7-8 hours on low. Remove meat from slow cooker and shred using 2 forks.

To make the sliders:

Cut dinner rolls in half lengthwise and lay bottom halves on a baking sheet close together. Place a portion of shredded beef on top of each roll followed by some mozzarella and blue cheese. Stir together the mayonnaise and horseradish, then spread on the underside of the tops of the rolls. Place the tops on to create sandwiches. 

Melt the butter and add Worcestershire sauce, poppy seeds, onion flakes, and sugar. Stir to combine, then pour evenly over tops of the rolls. Cover baking sheet with foil and bake in a 375 degree oven for 10 minutes. Uncover and cook for an additional 5 minutes (watch them, mine burned super easy!) until the cheese is melted and tops are golden.

honey pineapple teriyaki chicken skillet... 30 minutes

the goods:

sauce:

1/4 cup soy sauce

1/4 cup water

6 tablespoons honey

2 tablespoons pineapple juice

1 and 1/2 tablespoons rice wine vinegar

1 and 1/2 tablespoons dry sherry or mirin

1 teaspoon freshly grated ginger

1 tablespoon cornstarch mixed with 1 tablespoon cold water

2-4 tablespoons canola oil

2 boneless skinless chicken breasts, cut into 1-inch cubes

2 tablespoons cornstarch

1 red bell pepper, cut into 1-inch pieces

1 and 1/2 cups fresh pineapple chunks

scallions and cashew pieces, for serving

Prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey, pineapple, rice wine vinegar, sherry, and grated ginger. Set aside with the cornstarch slurry.

Season the chicken with salt and pepper and toss with the 2 tablespoons cornstarch in a zip-top bag. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Place the chicken in the pan and cook until golden, about 5 minutes, stirring often (add more oil as needed). Add the bell pepper and saute 2-3 minutes more. Add the pineapple to the pan. Whisk the cornstarch slurry into the sauce and pour it into the pan. Toss until it coats the chicken. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice, and top with scallions and cashews.

ranch grilled chicken chopped salad... 20 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness

1/2 cup ranch dressing (I use homemade)

1 head romaine lettuce, chopped

2 cups chopped spinach

1 large tomato, diced

1 yellow bell pepper, diced

1 cup sugar snap peas

1 can mandarin oranges, drained

1 avocado, pitted, peeled and diced

1/2 cup crumbles blue cheese

additional ranch dressing, for serving

Place chicken breasts in a zip-top bag and pour 1/2 cup ranch dressing over the top. Seal bag and smoosh to distribute dressing all over chicken. Place in refrigerator and let chicken marinate 3-4 hours.

Preheat grill to medium-high heat. Remove chicken from marinade and grill, turning once, until cooked through, about 10-15 minutes. Let chicken rest while you assemble the rest of the salad.

In a large bowl, toss the lettuce, spinach, tomato, pepper, snap peas, oranges, and avocado. Dice chicken into bite-sized piece and place on top. Drizzle with ranch dressing and sprinkle with blue cheese to serve.