Chicken & Chickpea Curry

Chicken, Healthy, Main, Recipes, ,
Chicken & Chickpea Curry
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A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Chicken & Chickpea Curry
Print Recipe
A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Heat a dutch oven to high and add 2 tbsp olive oil. When the oil is hot, add the chicken and season with salt and pepper. Cook the chicken until cooked through, 6-8 minutes. Remove the chicken to a bowl. Do not wipe out the pan.
  2. Pulse jalapeno, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  3. Heat remaining 2 tbsp oil in the dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  4. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with sugar. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chicken and garam masala, season with salt & pepper, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for at least 5 minutes, up to one hour. The longer it simmers, the better the flavor. Serve topped with cilantro, if desired.
  5. Can be made ahead by one day and reheated. Leftovers freeze up to 2 months.
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Spaghetti Squash Casserole

Beef, Healthy, Main, Recipes, ,
Spaghetti Squash Casserole
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From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!
Servings Prep Time
4 10
Cook Time
75
Servings Prep Time
4 10
Cook Time
75
Spaghetti Squash Casserole
Print Recipe
From our friends at Eating Well, a yummy, fast weeknight dinner. The squash melts into the casserole. Great way to get your kids to eat extra veggies!
Servings Prep Time
4 10
Cook Time
75
Servings Prep Time
4 10
Cook Time
75
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Season squash with salt and pepper on the flesh. Place squash flesh side down and roast in the oven for 40 minutes. Remove and scrape the squash into a bowl, set aside. This can be done a day ahead of time.
  3. Heat an ovenproof skillet to high and add the olive oil. Cook beef for 5 minutes, breaking up with a spoon. Add onions, red pepper, italian seasoning and season with salt and pepper, until beef is no longer pink.
  4. Stir in tomatoes and squash and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
  5. Top with cheese and transfer the pan to the oven. Bake until bubbling, about 15 minutes. Rest for 5 minutes before serving.
Recipe Notes

This is a great weeknight dinner.  Cook the squash ahead of time and it's really fast to make.  The squash melts into the casserole.  Great for those picky veggie eaters, they won't even notice they are eating veggies!


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Chicken Tray Bake with Roasted Poblano Salsa

Chicken, Healthy, Main, Recipes, , ,
Chicken Tray Bake with Roasted Poblano Salsa
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Fast, delicious and healthy weeknight dinner.
Servings Prep Time
4 10
Cook Time
40
Servings Prep Time
4 10
Cook Time
40
Chicken Tray Bake with Roasted Poblano Salsa
Print Recipe
Fast, delicious and healthy weeknight dinner.
Servings Prep Time
4 10
Cook Time
40
Servings Prep Time
4 10
Cook Time
40
Ingredients
Servings:
Instructions
  1. Heat oven to 450 degrees. In a small bowl, stir together the chili powder and 2 teaspoons kosher salt.
  2. On a large sheet pan toss the poblanos, onions, tomatoes, jalapenos and 1 tbsp of the chili powder and the oil. Mix well.
  3. Add the sugar and oregano to the remaining chili powder mixture. Season the chicken with salt and pepper and then rub the chicken with the chili mixture. Add the chicken to the sheet pan and arrange the garlic in the middle of the pan.
  4. Roast until the thighs reach 175 degrees and breast (if using) reaches 160 degrees. Remove chicken from the pan.
  5. Pour all the veg and any remaining oil and juices into a mixing bowl. Smash the veggies leaving them a little chunky. Stir in the vinegar and cilantro. Season with salt and pepper.
  6. Serve the chicken with the salsa. I like to serve this with rice or cauliflower rice with a side salad. Corn and black beans are also a good side with it.
Recipe Notes

One sheet wonder for a tasty, quick and healthy weeknight dinner!

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Coconut Curry Braised Chicken

Chicken, Main, Recipes, ,

coconut curry braised chicken

It’s the time of year when we all get a little tired of grilling and want to get back in the kitchen and try something new.  This was so easy and delicious.  Feels special enough for a dinner party, but easy enough for a weeknight!

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Coconut Curry Braised Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 13.5 oz can unsweetened light coconut milk
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp sugar
  • 2 lemongrass stalks, tough outer layer removed, crushed with a knife
  • 2 Tbsp chopped fresh ginger
  • 6 cloves of garlic, smashed
  • 4 chicken legs
  • Salt
  • Toasted unsweetened coconut flakes and chopped cilantro for garnish (optional)
Instructions
  1. Heat over to 400.
  2. Mix coconut milk, sugar and curry paste in a 3 quart baking dish or approximate. You want to make sure the chicken is almost crowded. Add the lemon grass, ginger and garlic.
  3. Season the chicken lightly with salt (most curry pastes are a little salty, so go light).
  4. Add the chicken to the pan, rolling it over and covering it in the sauce.
  5. Bake, occasionally basting for 60-75 minutes. If the pan gets dry, just add a little water.
  6. Serve chicken with the sauce and coconut and cilantro if using.

 

Pork Chops with Stewed tomato sauce

Healthy, Main, Pork, Recipes, ,

Pork chops with stewed tomato sauce

This is a delicious, fast, super healthy weeknight dinner.  The secret ingredient is sweet pepper relish.  It balances out the tartness of the stewed tomatoes.  The sauce is so good!  You could easily substitute chicken for the pork.

Enjoy!

sweet relish

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Pork Chops with Stewed tomato sauce
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 (14½-ounce) can stewed tomatoes
  • 4 boneless pork chops
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, forced through a press
  • 1 cup chopped onions
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons sweet relish
Instructions
  1. Heat oil in a pan on high. Nonstick or stainless works.
  2. Season pork chops with salt and pepper. When the pan is hot, add the pork chops. Let the pork chops cook for 5 minutes. Do not move them, you want to create a caramel brown color. Flip the pork chops and cook for 3 minutes more. Remove the pork chops and tent with foil.
  3. To the same pan (do not clean the pan!). Add the onions and reduce the heat to medium. Stir and cook for 5 minutes, scraping up the brown bits.
  4. Add the garlic, Italian seasoning, red pepper flakes if using and season with salt and pepper. Stir well and cook for 1 minute.
  5. Add the tomatoes and relish to the pan. Stir well. Add the pork chops and any juices that have accumulated back to the pan and simmer for 3 minutes or until pork chops are done (145).

 

Daniel Boulud’s Chicken Grand Mere

Chicken, Main, Recipes

daniel boulud chicken grand mere

According to Daniel Boulud, this is his grandmothers recipe that she made for him as a child and it has great memories.  This is my kind of french food, one pot, delicious and not fussy.  Use this recipe as a starting point and swap out or add other veggies.  I’ve added parsnips, you can add carrots, butternut squash, whatever you have on hand.

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Daniel Boulud's Chicken Grand Mere
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • One 3-pound chicken, cut into 8 pieces at room temperature
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons unsalted butter
  • 12 cipollini onions, peeled and trimmed (or one onion sliced thick)
  • 4 shallots, peeled and trimmed
  • 2 heads garlic, cloves separated but not peeled
  • 3 sprigs thyme
  • 4 small Yukon Gold potatoes, peeled and cut into 1½-inch chunks
  • 2 small celery roots, peeled and cut into 1½-inch chunks
  • 2 ounces slab bacon, cut into short, thin strips
  • 12 small cremini or oyster mushrooms, trimmed and cleaned
  • 2 cups unsalted chicken stock or store-bought low-sodium chicken broth
  • ½ cup white wine
  • 3 Tbsp chopped flat parsley
  • Salt and freshly ground white pepper
Instructions
  1. Heat oven to 375
  2. Heat olive oil in large skillet or dutch oven. Salt and pepper the chicken and add to the pan skin side down. Do not overcrowd the pan. Cook the chicken in 2 batches if needed. Sear the chicken for at least 10 minutes until the skin is golden. Flip the chicken and cook for an additional 5 minutes.
  3. Remove the chicken from the pan.
  4. Add the butter to the pan along with the onions and shallot. Cook onions for 5 minutes.
  5. Add the potatoes, garlic, celery root and mushrooms to the pan. Season with salt and pepper and mix well. Cook for 5 minutes.
  6. Add the wine to the pan and scrap up all the brown bits, simmer for 2 minutes.
  7. Add the stock to the pan and the thyme. Taste and season if needed.
  8. Add the chicken skin side up back to the pan, along with any juices that accumulated.
  9. Add the pan to the oven uncovered and cook for 45-60 minutes until the chicken is cooked and a deep golden brown.
  10. Taste the sauce and season if necessary. Sprinkle the parsley over the pan.
  11. Serve with crusty baguette if desired.

 

Leftover Prime Rib Porcini Ragu

Beef, Main, Make Ahead, Recipes, ,

Leftover prime rib porcini ragu

What to do with the leftover prime rib?  Why not make the absolute best ragu?  This was absolutely delicious and a great way to not waste such expensive leftovers!  Enjoy!

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Leftover Prime Rib Porcini Ragu
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Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound leftover prime rib, ground in a food processor or chopped fine
  • 1 cup water
  • 1 oz dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, chopped fine
  • 1 small carrot, peeled, chopped fine
  • 2 garlic cloves, chopped fine
  • ½ cup red wine
  • 28 oz beef broth
  • 28 oz tomato puree or your favorite tomato sauce
  • 2 bay leaves
  • 1 teaspoon fennel seeds, crushed
Instructions
  1. Boil the cup of water in microwave and then add the porcini mushrooms. Let sit for 15 minutes.
  2. Strain the porcinis and chop fine, reserving the porcini liquid.
  3. Heat the olive oil in a dutch oven. Add the onions and cook for 5 minutes.
  4. Add the carrots and the garlic and season with salt and pepper. Cook for 10 minutes, stirring often.
  5. Add the prime rib, stir well and then add the red wine. Simmer for 5 minutes.
  6. Add the beef broth, reserved porcini liquid, tomatoes, bay leaves and fennel seed. Taste and adjust with salt and pepper as needed.
  7. Simmer for 90 minutes.
  8. This is great served with fresh pappardelle or fettuccuine pasta.
  9. Can be frozen up to 6 months.

 

Blueberry Cobbler

Desserts, Recipes,

blueberry cobbler

Fresh July blueberries.  Bubbling in the oven with cobbler topping turning lightly brown.  Served in a bowl with vanilla ice cream melting all over it.  Summer heaven in a bowl!  Tip:  You can cook this for about 25 minutes in the morning, ahead of when you want to serve it and then just finish in the oven later when you want to eat it.

blueberry

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Blueberry Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups fresh blueberries
  • 3 tablespoons white sugar
  • ⅓ cup orange juice
  • ⅔ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  3. In a medium bowl, cream butter and ½ cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

 

Ratatouille

Healthy, Make Ahead, Recipes, Sides,

ratatouille

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

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Ratatouille
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
Instructions
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it's starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

 

Pineapple BBQ Chicken Skewers

Chicken, Healthy, Main, Recipes

Pineapple BBQ chicken skewers

OMG these were so yummy!!!  The chicken stays really tender after marinating in the BBQ sauce.  Make sure you only partially cook the bacon as it will finish on the grill.

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Pineapple BBQ Chicken Skewers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Cup BBQ sauce
  • 1½ Pounds boneless chicken breast cut into 1 inch cubes
  • 1 Pineapple cut into 1 inch cubes
  • 8 slices of thick cut bacon
Instructions
  1. Marinate the chicken with ½ cup BBQ sauce for at least 30 minutes and up to 6 hours.
  2. Partially cook the bacon and slice into 2 inch slices.
  3. Thread 2 pieces of chicken, a piece of bacon, a piece of pineapple and then repeat on the skewers.
  4. Heat a grill to high and cook the skewers on high, brushing with the remaining BBQ sauce.
  5. Total cooking time will be between 8 and 12 minutes depending on your grill.