Arroz con pollo

 From Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 1 tbsp avocado oil
• 1/2 tsp each salt and pepper
• 1 tsp each cumin and dried cilantro
• 2 tsp chili powder
• 1/4 cayenne
• 3 packs Ben’s Original Ready Rice Cilantro Lime
• 1/2 cup water
• Queso
• Pico de gallo
• Tortillas
• Cilantro

Instructions

1. Cut the chicken into small strips or cubes. Heat a griddle over medium heat. Add 1 tbsp oil and the cut up chicken. Season the chicken with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Stir everything together well.
2. 
   
3. Add the packs of rice to the griddle and pour a little bit of water over the rice. Cover with a griddle dome and let cook until the rice is hot.
4. 
   
5. Once the chicken is fully cooked combine the chicken and rice. Remove it from the griddle. Heat up some white queso and pour the queso over the chicken and rice. Top with fresh cilantro.
6. 
   
7. Heat up tortillas and serve with pico de gallo. 

buffalo chicken twice baked potatoes

From A Dash of Mandi

Ingredients

Potatoes

• 3 russet potatoes
• 1 tbsp olive oil
• 1 tsp salt

Filling

• 1 tbsp dry ranch seasoning
• 1/4 tsp smoked paprika
• black pepper to taste
• 3 oz cream cheese, room temperature
• 1/3 cup buffalo sauce
• 1 cup shredded pepper jack cheese, divided
• 1/2 cup shredded cheddar cheese
• 2/3 cup cooked and shredded chicken
• 1 tbsp sliced green onion
• buffalo sauce and ranch dressing for topping

Instructions

1. Preheat the oven to 350 degrees F.
2. Wash your potatoes and poke them all over with a fork. Coat them with olive oil, sprinkle with salt and add to a foil or parchment paper lined baking sheet. Bake in the oven for about 1 hour.
3. Once cooked and slightly cooled, cut the potatoes in half lengthwise. Carefully use a spoon to scoop out the center of the potatoes and place in a medium to large sized mixing bowl. Do this step gently so you don’t cut through to the skin of the potatoes!
4. Add ranch seasoning, smoked paprika, pepper, cream cheese, buffalo sauce, 1/2 cup shredded pepper jack and 1/2 cup shredded cheddar cheese to the bowl with the potato insides.
5. Mix together until well combined. You can use a spoon for a chunkier mixture depending on your preference! I used an immersion blender to make everything super smooth and creamy but a hand mixer would work too.
6. Fold in the shredded chicken.
7. Fill the potato skins with the buffalo chicken potato mixture.
8. Top the loaded skins with 1/2 cup shredded cheddar cheese.
9. Bake for 15-18 minutes or until cheese is melted.
10. Drizzle with buffalo sauce and ranch dressing. Top with sliced green onion to garnish and enjoy!

chicken parm grilled cheese

 I used a whole loaf of Schar white bread and made these in the oven on a sheet pan for ease. It was an easy dinner with no complaints thanks to What's Gaby Cooking!

Ingredients

• GF Schar white bread
• red sauce (I used Rao's)
• 10 slices sliced mozzarella
• 1 lb deli sliced chicken
• salt and pepper
• olive oil and/or butter

Instructions

1. Preheat oven to 400ºF.
2. Generously butter or oil one side of each slice of bread.
3. Place half the bread, butter side down, on a sheet pan.
4. Spread red sauce on each slice of bread
5. Layer slices of cheese on each piece of bread, followed by sliced turkey and an additional slice of cheese. Add top slice of bread, buttered side up.
6. Bake in the preheated oven for 5-8 minutes, or until the cheese is bubbly and the bread is toasted. Flip sandwiches and bake another 3-5 minutes until both sides are toasty
7. Remove from the oven and carefully and serve.

saucy chicken tikka meatballs

 Our first Defined Dish recipe and it's a keeper!

Ingredients

For the Meatballs:

• 2 pounds ground chicken preferably dark meat
• 1 egg
• ½ cup almond flour 
• 1 ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ cup minced cilantro leaves and tender stems
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 tablespoon extra virgin olive oil

For the Tikka Sauce:

• 2 tablespoons extra virgin olive oil
• ½ cup finely diced yellow onion ½ onion
• 3 garlic cloves minced
• 1 teaspoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper or to taste
• 2 tablespoons tomato paste
• 1 cup unsweetened coconut milk
• ½ cup chicken broth
• 1 teaspoon kosher salt plus more to taste
• 2 tablespoons freshly squeezed lemon juice or 1 lemon
• ¼ cup freshly chopped cilantro
• Prepared Rice or Cauliflower Rice for serving
  

Instructions

Make the Meatballs:

1. Preheat the oven to 375°Fand line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, almond flour, salt, pepper, cilantro, garlic powder, and cumin. Using your hands, mix until well combined.
3. Roll the meatballs into 1-inch rounds and place on the prepared baking sheet. Drizzle with the olive oil, and transfer to the oven and let bake until just about cooked through and lightly browned, about 15 minutes.

Make the Tikka Sauce:

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring, until tender, about 4 minutes.
2. Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper and toss, toasting the spices until fragrant, 1 to 2 minutes.
3. Stir in the tomato paste until well combined with the spices. While whisking, slowly stir in the coconut milk until it is well combined and there are no lumps. Add the broth and salt and bring to a simmer. Simmer, uncovered and stirring occasionally, until the sauce has reduced slightly. Taste and add more salt and/or cayenne, if desired.
4. When the meatballs are cooked through, transfer them to the sauce and carefully toss to coat fully. Reduce to medium-low heat, cover, and let the flavors meld for about 5 minutes.
5. To finish, stir in the lemon juice and top with fresh cilantro. Serve over rice or cauliflower rice, and enjoy!

Chicken alfredo tortellini

 An Instagram find from Cooking in the Midwest, this was an easy weeknight dinner that made everyone happy. Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 2 tbsp butter
• 1/2 tsp salt and pepper
• 1 tsp onion powder, paprika, and Italian seasoning
• 1 tbsp minced garlic
• 19 oz bag frozen tortellini (We used two packs of Taste Republic GF)
• 15 oz jar Alfredo sauce (We used Rao's)
• 1 1/2 cups shredded mozzarella cheese
• 6 pieces of bacon
• dried parsley

Instructions

1. Cook bacon in a skillet or in the oven and chop into small pieces and set aside. Start a pot of water boiling on the stove.
2. Cut chicken into small cubes. In a large skillet melt butter over medium high heat. Add chicken to the skillet and season with salt, pepper, onion powder, paprika, and Italian seasoning.
3. Once water is boiling cook tortellini according to the directions on the package.
4. Cook until chicken is cooked through and is golden brown. Stir in 1 tbsp of minced garlic and remove the skillet from the heat.
5. Add drained/cooked tortellini to the skillet and a 15 oz jar of Alfredo sauce. Stir well. Top with shredded mozzarella cheese and the chopped bacon.
6. Let sit covered until the cheese melts or pop in the oven under broil for just a couple of minutes to melt the cheese.
7. Top with some dried parsley and enjoy!

taco hamburger helper

 This recipe was an instant favorite with the entire family. Kory and Elle want to try it with ground beef next time to make it even more taco-y, but everyone was happy with the original chicken version too!

Ingredients: 

• 1 onion, diced
• 1 red bell pepper, diced
• 1lb organic ground turkey (or ground beef)
• 1.5 tsp paprika, garlic powder, onion powder + chili powder
• 1 tsp cumin
• 1 box elbow macaroni (1lb pasta-- I uesed a 12oz box of Jovial GF elbows and didn't adjust anything else)
• 2 1/2 cup organic beef broth
• 1 3/4 cup whole milk
• 3/4 cup greek yogurt
• 2 Tbsp mild taco sauce (I used TJ's restaurante salsa)
• 8oz bag @micelidairy shredded sharp cheddar
• 6 green onion stalks, diced

Instructions

1. Sauté the onions + peppers with a drizzle of olive oil, pinch of salt + pepper until softened
2. Add the ground turkey and break it up with a spoon to crumble
3. Pour in the spices, stir to combine
4. Add the pasta, beef broth + milk
5. Stir to get everything incorprated and then simmer on medium-high heat stirring frequently until pasta is cooked through (10 min)
6. Once pasta is cooked, stir in the greek yogurt + taco sauce + shredded cheese - stirring to melt
7. Add the chopped onion to the mix too!

chicken bacon caesar salad

 These Abby Thome salads (or wrap filling) are amazing, mostly thanks to the delicious Caesar dressing. I don't think I will ever buy from a bottle again! When I'm making this dressing for side salads, I just eyeball the ingredients in a jar and usually make 1/3 to 1/2 the recipe as written. 

Ingredients

Salad

• 5 heads of romaine, chopped
• herb grilled chicken, chopped
• 1/2lb crispy bacon, chopped
• quick croutons
• caesar dressing
• parmesan cheese

Dressing

• 1 cup mayo
• 1 cup sour cream
• 1/4 cup red wine vinegar OR @garlic.expressions OR both!
• 1.5 tsp worcestershire
• 1.5 tsp anchovy paste (I always leave out)
• 1 clove of garlic, grated (or 3/4 tsp garlic powder)
• 1 tsp dijon mustard
• 1/3 cup grated parmesan cheese (I always add extra)
• juice of 1/2 lemon (just as good without)
• lil’ pinch of salt
• lots of black pepper

Chicken chili verde burgers

 These burgers are so incredibly moist and flavorful for being ground chicken. We topped with guacamole and used Schar hamburger buns for Cael. I love that Caro's recipes are all a full meal with a side included so I don't have to think about what to serve with the main course. I made the burgers on my cast iron griddle and baked the corn in the husks at 350 degrees and then husked them after they came out of the oven.

Ingredients:

• 12-ounce jar salsa verde
• 1/3 cup mayonnaise, plus more to toast the buns with
• 1 lime, halved, divided
• 1 pound ground chicken
• 8 ounces shredded cheddar cheese, divided (I give you permission to buy pre-shredded)
• 1 large egg
• 1/3 cup panko or plain breadcrumbs (you can literally blend up a slice of bread and use that)
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 ears of corn, shucked
• 5 buns (GF or regular)
• 1 tablespoon butter
• 1 avocado, thinly sliced
• Optional: cilantro for garnish, lettuce, tomato, thinly sliced onion, pickled red onions

Instructions: 

1. Drain the 12-ounce jar of salsa verde over the sink — we want to get as much liquid out as possible while reserving the chunky part! If you don’t own a strainer, you can pour the salsa into a colander lined with paper towels or a very thin towel, then squeeze the liquid out.
2. To make your salsa verde mayo: Add 3 tablespoons of the drained salsa verde to a small mixing bowl. Stir in 1/3 cup mayonnaise, the juice of 1/2 a lime, and a pinch of salt. Add 2 tablespoons minced cilantro if you bought it (it was optional!). Throw in the fridge (covered) until you’re ready to eat.
3. Add the rest of the salsa verde to a large bowl along with 1 pound ground chicken, 1 cup shredded cheddar cheese, 1 large egg, 1/3 cup breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder. Mix until combined.
4. Divide the burger meat into 5 chunks (I did two larger and 3 smaller) and form each into a 1-inch-thick patty. Refrigerate the patties for at least 10 minutes before cooking. (This isn’t totally necessary if you’re tight on time, but will help them stay together and be easier to flip.)
5. Spray 4 ears of corn with cooking spray.
6. To grill burgers + corn: Preheat the grill to 450°F. Clean the grill grates very well. Spray the tops of the burgers with cooking spray and place them on the grill, sprayed side down. Add the 4 ears of corn as well. Close the lid and cook for 4 minutes. Spray the tops of the burgers carefully (don’t spray the flames with oil — bad plan!) and flip them over. Once flipped, sprinkle each patty with some of the remaining shredded cheddar (as much as desired!). Turn the corn. Cover and cook for an additional 4 minutes. Meanwhile, smear a light layer of mayo on the cut sides of 4 English muffins. Remove the burgers and corn and quickly toast your English muffins on the grate for about 1 minute with the grill lid open. Watch them CLOSELY! They like to burn.
7. To bake: Preheat the oven to 425°F. Place the patties and 4 ears of corn on a parchment-lined baking sheet and bake for 15 to 20 minutes, until cooked through. About halfway through cooking, flip the burgers and sprinkle each patty with as much of the remaining shredded cheddar as desired. FYI, the burgers will look FUNKY — lots of liquid will ooze out. Don’t worry, that’s normal! Remove from the oven. On a separate baking sheet, place 4 English muffins — each smeared with a light layer of mayo on the cut side — cut sides up, and broil on high for 1 to 2 minutes. Sit on your butt and watch them closely. Again, bread BURNS QUICKLY!
8. To pan-fry: Heat your largest nonstick skillet over medium-high heat for several minutes. Add 1 tablespoon cooking oil and swirl to coat the pan. Cook the burgers for 3 minutes per side (you can probably only cook 1 or 2 at a time… hence why baking is an easier option!). After you’ve flipped them, sprinkle each patty with as much of the remaining shredded cheddar as desired. Meanwhile, broil 4 ears of corn, sprayed with cooking spray, on each side for 2 to 3 minutes. Then broil the English muffins following the “to bake” instructions above.
9. Once cooked, rub the corn with 1 tablespoon butter and the cut side of the remaining lime half, squeezing it as you rub it all over the corn. Sprinkle with salt. Garnish with chopped cilantro if you feel like it.
10. Smear the salsa verde mayo on both sides of the toasted buns. Add a burger patty, avocado slices, and whatever other toppings you’re into.

PF Chang lettuce bowls

 A delicious and super easy bowl from Abby Thome! The yum-yum sauce completely makes the meal. 

Ingredients

• 2lb ground chicken or turkey
• 1 yellow onion, diced
• 3 garlic cloves, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 8oz can diced Water Chestnuts
• 1 cup of green onion, chopped
• ▪️For the sauce ▪️
• 1/2 cup Hoisin Sauce
• 2 tsp honey
• 3 Tbsp Soy Sauce *I use coconut aminos*
• 3 Tbsp Rice Vinegar (or white)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the BOWLS...

• romaine, finely shredded
• white rice
• Yum Yum sauce 
• 1/2 cup mayo
• 1 T Ketchup
• 1/2 T sugar
• 1/4 t paprika
• 1 t rice vinegar
• 1 t garlic powder
• water to thin
• Sriracha
• sesame seeds

Instructions

1. Sauté onion + garlic in a little olive oil until onions are translucent
2. Add ground chicken, water chestnuts, green onion, 1 tsp garlic powder + onion powder + paprika. Add another drizzle of olive oil + cook meat all the way through
3. Make the sauce by stirring together ingredients, pour into pan with chicken and let simmer with an additional 1/4 cup water mixed in
4. Let bubble away for a few minutes, and then it’s ready!
5. Fill a bowl with lettuce, top with white rice and then the delicious chicken. Drizzle with YumYum sauce + sriracha + sesame seeds💥

greek meatballs with yogurt dill sauce

 I've been wanting to try some of Caro Chambers recipes after following her on Instagram for a while now and this was a great first one to try-- everyone enjoyed! I did double the meat for three hungry teens without doubling all the seasonings seeing they aren't always up for full flavor and left out the couscous steps to keep it celiac safe. Below documents the recipe as I made it. 

greek turkey meatballs with couscous and dill yogurt sauce

Serves 4 to 6

Ingredients

Meatballs, Zucchini, and Couscous:

• 2 medium zucchini, quartered lengthwise, 1/4-inch sliced
• 1 tablespoon neutral oil
• 2 teaspoons dried oregano, divided
• Kosher salt 
• Freshly ground black pepper
• 2 egg
• 2 pounds ground turkey or chicken
• 1 cup grated Parmesan cheese
• 1 cup GF panko breadcrumbs
• 1 small shallot, finely minced
• 3 garlic cloves, grated or minced
• Zest and juice of 1 lemon, divided
• 4 tablespoons chopped fresh dill
• prepared rice

Dill Yogurt Sauce:

• 1 cup plain Greek yogurt
• Juice of 1 lemon
• 1 garlic clove, grated or minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• Kosher salt

Extra Toppings:

• 4 ounces (1/2 cup) feta, crumbled
• 2 tablespoons of whatever nut! (I like toasted pistachios or chopped almonds)
• 1 to 2 cups of greens! (I used baby arugula)

Instructions

1. Preheat oven to 450°F. Place one oven rack on the center rung (for baking and roasting), and one on the top rung (for broiling). 
2. In a 9x13-inch baking dish, toss the 2 chopped zucchinis with 1 tablespoon neutral oil, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper until evenly coated. 
3. Roast zucchini for 7 minutes on the middle oven rack. 
4. While it roasts, make the meatballs.
5. Crack 2 eggs into a large bowl and whisk. Stir in 2 pounds ground turkey (or chicken), 1 cup grated Parmesan cheese, 1 cup GF panko breadcrumbs, 1 finely minced shallot, 3 grated garlic cloves, the zest of 1 lemon (about 1 teaspoon), 4 tablespoons chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir it all to mix well, then use your hands to form 15 to 20 meatballs. No need to dirty up another plate here — just shove the meat to one half of the bowl and start forming and piling the meatballs on the other side.
6. Remove the zucchini from the oven and raise the oven temperature to broil (on high).
7. Stir the zucchini. (It will not be finished cooking yet and might be watery looking, etc. Don’t worry! It’ll get there). Place the meatballs on top. Drizzle some neutral oil over the meatballs, or spray them with cooking spray.
8. Slide the dish onto the top oven rack and broil the meatballs for 3 to 4 minutes, until slightly golden-brown on top. Reduce heat to 425°F and continue cooking for an additional 12 minutes.
9. Meanwhile, make the dill yogurt sauce. Combine 1 cup plain Greek yogurt, the juice of 1 lemon, 1 garlic clove (grated or minced), 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon kosher salt in a small bowl. Stir and adjust seasoning to taste. 
10. Serve meatballs over top of the rice with lots of dill yogurt sauce and toppings.

build your own mac and cheese bowls

 This was another recipe borrowed from A Life from Scratch on Instagram that was a hit with our family-- we love Courtney's flexible, deconstructed, bowl-style dinners. 

SIX INGREDIENT STOVE TOP MAC & CHEESE:

• 1 lbs elbow pasta, we use Jovial to stay gluten free
• 1/4 cup butter
• 1/2 tsp ground mustard
• 3 TBS flour, used gluten free
• 2 cups whole milk, warmed
• 2-3 cups shredded cheese, we used a blend of Colby, cheddar and Monterey Jack
• Salt & pepper

Instructions

1. Cook and drain pasta. 
2. In the same pot, add butter and let melt over medium heat. Whisk in dry mustard. Sprinkle in flour and whisk together, cooking a minute or so. Whisk in milk, increase heat, and let thicken for a few minutes. Season with salt & pepper. 
3. Turn off heat and stir in cheeses. 
4. Stir in pasta.

We served with:

• Sliced scallions
• Sliced jalapeños
• Prepped broccoli
• Defrosted peas
• Chopped up cooked bacon
• Grilled chicken
• Buffalo and BBQ sauce

sheet pan shrimp and sausage bake

Not sure where I snapped a pic of the base recipe for this meal, but it was a hit and incredibly simple to throw together on a busy weeknight. 

Ingredients

• 1 pound peeled and deveined shrimp, tails removed
• 2 teaspoons lemon juice
• 4 apple gouda chicken sausages (any fully cooked sausages will work)
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen sweet corn kernels
• 3 cups roughly chopped spinach
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/2 teaspoon Cajun seasoning
• cooked rice or pasta
• feta or parmesan cheese

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with with cooking spray or line with parchment paper.
2. In a large bowl, combine shrimp, lemon juice, garlic powder, and pepper. Toss to coat.
3. Add sausage, tomatoes, corn and Cajun seasoning, mix well. 
4. Place spinach on the center of he backing sheet and evenly top with all other combined ingredients. 
5. Bake until shrimp are cooked through and veggies have softened and lightly browned, about 15 minutes. 
6. Serve over cooked rice or pasta with crumbled feta or grated parmesan cheese. 

chicken bacon ranch quesadillas

A fun recipe from Half Baked Harvest that was easy to make various versions of for parents versus kids. Kory and I loved the full recipe, while the kids had their quesadillas filled with chicken, bacon, and shredded cheddar. 

Basil Ranch Chicken and Bacon Quesadilla with Avocado

INGREDIENTS

Basil ranch dressing

• 1/2 cup plain greek yogurt or sour cream
• 1/3 cup mayo
• 2 tablespoons buttermilk
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chopped chives
• 2 teaspoons Worcestershire
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne
• kosher salt and black pepper

Quesadilla

• 4 large tortillas (we used more, smaller mission GF tortillas)
• 1 1/2 cups shredded gouda and or cheddar cheese
• 1-2 cups baby arugula
• 1-1 1/2 cups grilled chicken, sliced (homemade in notes)
• 1/2 cup sliced sun-dried tomatoes
• 1/4 cup chopped dill pickles and or pepperoncini
• 6 slices cooked bacon, crumbled
• 1/2 cup honey mustard (homemade in notes)
• 1 avocado, chopped

INSTRUCTIONS

1. 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
2. 2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.
3. 3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.

creamy spinach artichoke chicken

 A delicious dinner from The Forked Spoon, which I modified slightly. Everyone really liked this (Elle liked everything but the artichokes...) over GF pasta. 

Ingredients:

• 3 tablespoon olive oil - divided
• 1-2 lbs boneless skinless chicken breasts, butterflied 
• salt + black pepper
• 2 tablespoon Italian seasoning
• 3 tablespoon butter 
• 2 shallots - minced
• 4 cloves garlic - minced
• 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
• 6 ounces fresh baby spinach
• ½ cup chicken broth - 
• 1 cup half-and-half 
• ¼ cup Parmesan cheese
• 1 cup mozzarella cheese - shredded

Instructions:

1. Place chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
2. Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed , to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through). Remove chicken from the skillet and set aside.
3. Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella and parmesan cheese.
4. Return the chicken back to the skillet. Reduce heat to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so. Serve over pasta. 

chicken ragu

 After binging Salt, Fat, Acid, Heat on Netflix, Kory and really liking Samin's ragu recipe, I checked out the book from the library and we decided to try to poultry variation. We only made a half recipe again and I used Voga Pina Grigio from TJ's.Kory thinks he likes this variation even more than the beef/pork version.

Ingredients

• Approximately 1 cup (200 grams) extra-virgin olive oil
• 4 pounds whole chicken legs (drumstick and thighs with skin and bones
• 2 medium yellow onions, minced
• 1 large carrot, minced
• 2 large celery stalks, minced
• 4 cloves garlic, sliced thin
• 1 1⁄2 cups (340 grams) white wine
• 3 cups (450 grams) chicken stock 
• 2 bay leaves
• 1 1- by 3-inch (3- by- 7 centimeter) strip of lemon zest
• 5 tablespoons (80 grams) tomato paste
• 1 fresh rosemary sprig (or about a teaspoon dried)
• 1/4 ounce dried porcini mushrooms
• Parmesan rind
• Salt
• Freshly ground black pepper

Instructions

1. Set a large Dutch oven or similar pot over high heat and add enough olive oil to coat the bottom. Brown the chicken in batches 8-10 minutes. Do not season the meat yet—salt will draw out water and delay browning. Use tongs to transfer the meat to a large bowl, leaving the rendered fat in the pot.
2. Add the onions, carrots, and celery—the soffritto—to the same pot and cook over medium-high heat. The amount of fat should be sufficient to nearly cover the soffritto, so add more olive oil as needed, at least another 3⁄4 cup (150 grams). Cook, stirring regularly, until the vegetables are tender and the soffritto is a deep brown, 25 to 30 minutes. (You can cook the soffritto in olive oil a day or two in advance, if you like, to break up the time-intensive steps in the recipe. Soffritto also freezes well for up to 2 months!). For the last 20 seconds or so, add in the garlic slices until fragrant.
3. Return the meat to the pot, increase the heat to high, and add the wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits into the sauce.
4. Add stock, the bay leaves, zest, tomato paste, rosemary, mushrooms, and Parmesan rind, if using. Season with salt and freshly ground pepper to taste. Bring to a boil, then reduce to a simmer.
5. Let the sauce continue to simmer, stirring occasionally. After 30 to 40 minutes, start tasting the mixture and adjusting salt, acid, sweetness, richness, and body. If it needs some acid, add a secret splash of wine. If it seems bland, add tomato paste to bring it to life and lend sweetness. If the ragù seems thin, add a generous splash of stock. It’ll reduce as it simmers, leaving behind its gelatin to help thicken the sauce.
6. Simmer over the lowest possible heat, skimming off the fat from time to time and stirring often, until the meat is tender and the flavors have melded, about 1 1⁄2 to 2 hours. When you are satisfied that the ragù is done, use a spoon or ladle to skim off the fat that has risen to the surface and remove the Parmesan rinds, bay leaves, and citrus peels. Taste and adjust the salt and pepper again.
7. To serve: Bring a large pot filled with at least 5 quarts of water to a rolling boil. Season generously with salt until it tastes like the summer sea. Don’t worry too much about how much salt it takes to season the water properly: Most of it will go down the drain. You just need to create a salty cooking environment that will season the pasta in the few minutes it spends in the pot.
8. Add 4 portions fresh pasta or 1 pound dried pasta to water and cook until al dente. While pasta cooks, bring 2 cups ragù to a boil in a large skillet. Add cooked pasta to sauce and toss to coat along with butter and a little pasta cooking water. Serve with ample freshly grated Parmesan.

buttermilk roasted chicken

The simplest, most delicious chicken recipe from Salt, Fat, Acid, Heat. Definitely will be making this on repeat. 

Ingredients

• 3½- to 4-pound (about 1.5 kilograms) chicken 
• Salt
• 2 cups (475 ml) buttermilk

Instructions

1. The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes.
2. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. If the chicken won’t fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.
3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you’re so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that’s not essential.
4. Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position.
5. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
6. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling.
7. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.
8. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. Cover gently with foil when the chicken has browned completely.
9. When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.

chicken broccoli cheese pasta

This is one-pot recipe from pre-kids that I never linked, but Kory and I used to eat regularly on busy nights. So easy! From tasty.com

Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts, cut into 1 inch (2cm) pieces
• salt, to taste
• pepper, to taste
• ½ cup yellow onion, about half an onion, diced
• 2 cloves garlic, about 1 tablespoon, minced
• 2 cups chicken broth
• 3 cups water
• 16 oz pasta shells
• 4 cups broccoli, or one head of broccoli
• ½ teaspoon cayenne powder
• ¼ teaspoon nutmeg
• 1 cup milk
• 2 cups shredded cheddar cheese

Preparation

1. Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
2. Flip chicken, then add onions and garlic as the second side browns.
3. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
4. Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
5. After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
6. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
7. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve.

pomegranate chicken salad

A delicious lunch recipe from a neighborhood blogger, Everyday M&K.

Pomegranate Chicken Salad

Prep Time10 mins

Course: Main Course

Keyword: chicken salad, pomegranate chicken salad, quick lunch

Servings: 4

Ingredients

• 2 cups shredded (rotisserie) chicken
• 1/2 cup mayo
• 1/4 cup celery (peeled and chopped)
• 1/4 cup pomegranate seeds
• 2 Tbsp pumpkin seeds
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

• Mix all of the ingredients except for a few pomegranate and pumpkin seeds in a large bowl.
• Serve in lettuce cups, on crackers, or toast.
• Garnish with remaining pomegranate seeds and pumpkin seeds.

thai basil chicken

A great work lunch for the week from the woks of life. Next time I'd increase the recipe by 1.5-2x to last all week.

Thai Basil Chicken (Easy Gai Pad Krapow)

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Serves: 4 servings

Ingredients

• 3 to 4 tablespoons oil
• 3 Thai bird chilies or holland chilies, de-seeded (if desired) and thinly sliced
• 3 shallots, thinly sliced
• 5 cloves garlic, sliced
• 1 pound ground chicken
• 2 teaspoons sugar or honey
• 2 tablespoons gluten free soy sauce
• 1 tablespoon fish sauce
• ⅓ cup low sodium chicken broth or water
• 1 bunch holy or Thai basil leaves

Instructions

1. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
3. Add the basil, and stir-fry until wilted. Serve over rice.

chicken salad

This recipe from How to Feed a Loon is probably my favorite chicken salad ever-- it might even top Ina Garten's Curried Chicken Salad, but it's close. I was lazy and used a rotisserie chicken that I roughly chopped instead of cooking my own chicken pieces.

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BEST-EVER CHICKEN SALAD

This Best-Ever Chicken Salad is really wonderful.  Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green.  Either way, you're just going to love this Best-Ever Chicken Salad!    Using our Homemade Mayo recipe makes it even better!

COURSE: LUNCH

 

CUISINE: AMERICAN

 

KEYWORD: CHICKEN SALAD

PREP TIME: 20 MINUTES

 

COOK TIME: 50 MINUTES

 

TOTAL TIME: 1 HOUR 10 MINUTES

SERVINGS: 8 PEOPLE

 

CALORIES: 245 KCAL

 

AUTHOR: KRIS LONGWELL

INGREDIENTS

• 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well)(You'll need about 4 cups)
• 2 tbsp olive oil
• 1 cup seedless grapes, halved (red and green varieties are great)
• 1 cup almonds, thinly sliced
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp Kosher salt(start with 1/2 teaspoon, then add more, to taste)
• Freshly ground pepper

INSTRUCTIONS

1. Pre-heat oven to 350°F
2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
4. Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 
7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
8. Cover with plastic wrap and refrigerate for at least an hour.  
9. Serve on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!