Crockpot Beef Stew

Servings: 4 (1.25 cups each)

Prep: 15 min

Cook: 4 hours hrs 15 min on high, or 8 hours on low

Total:  4 hours hrs 30 min or 8 hours 30 min

 Ingredients

• 1 lbs. red potatoes, diced ($2.40)
• 0.5 yellow onion, diced ($0.37)
• 1.5 carrots, sliced ($0.44)
• 2 stalks celery, sliced ($0.44)
• 2 cloves garlic, minced ($0.32)
• 0.75 lbs. beef stew meat ($11.24)
• 1 Tbsp all-purpose flour ($0.03)
• 0.13 tsp salt ($0.02)
• 0.13 tsp Freshly cracked black pepper ($0.02)
• 1 Tbsp cooking oil ($0.08)
• 1 cups beef broth ($0.27)
• 1 Tbsp Dijon mustard ($0.13)
• 0.5 Tbsp Worcestershire sauce ($0.06)
• 0.5 Tbsp soy sauce ($0.06)
• 0.75 tsp brown sugar ($0.02)
• 0.75 tsp dried rosemary ($0.15)
• 0.75 tsp dried thyme ($0.15)

1. Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five-quart slow cooker.
2. Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
3. Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
4. Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
5. Pour the broth over the ingredients in the slow cooker and everything a good stir.
6. Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
7. After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

Chicken Cacciatore

This dish has roots back in the Renaissance, when people hunted for food and only the wealthy could enjoy chicken. This is good when made with a whole chicken, but I prefer it made only with drumsticks and thighs. It can be made well in advance, and will reheat and remain moist. It is great with polenta or pasta, but I love it with a chunk of crusty semolina bread.   SERVES 6

Ingredients:

• 1/4 cup dried porcini mushrooms, soaked in hot water, then finely chopped, liquid reserved

• One 41/2-to-5-pound chicken, cut into 14 pieces (see note) 2

• 1/2 teaspoons kosher salt Vegetable oil, for browning the chicken

• 2 tablespoons extra-virgin olive oil

• 2 medium onions, cut in eighths, attached at the root end

• 3 stalks celery, sliced into 1/2-inch pieces on the bias 

• 1 cup dry white wine 

• 1 sprig fresh rosemary 

• 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand 

• 4 cups sliced mixed mushrooms (cremini, button, shiitake) 

• 3 red, yellow, or orange bell peppers, cut into 1/2-inch strips 

• 2 teaspoons dried oregano

Instructions:

1. Season the chicken all over with 1/2 teaspoon salt. 

2. Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan, over medium heat. When the oil is hot, brown the chicken all over in batches, about 2 to 3 minutes per side. Remove the chicken to a plate. Discard the vegetable oil.

3. Add the olive oil to the pot, and bring to medium-high heat. When the oil is hot, add the vegetables. Cook, stirring occasionally, until the onions and celery are caramelized on the edges, about 5 minutes. 

4. Put the chicken back in the pot, and pour in the white wine. Drop in the rosemary. Boil until the wine is reduced by half, then add the chopped porcini and the soaking liquid, omitting any gritty residue in the soaking liquid. 

5. Once the liquid returns to a boil, add the tomatoes. Rinse out the can with 1 cup hot water and add that as well. Bring to a boil, and simmer to let the sauce come together, about 5 minutes.

6. Pour in the sliced mushrooms, bell peppers, oregano, and the remaining 2 teaspoons of salt. Cover, bring to a simmer, and cook until the vegetables have begun to soften, about 10 minutes. 

7. Uncover, and cook until the sauce has reduced and the chicken is tender, about 15 to 20 minutes more.

NOTE 

The chicken gets cut up as follows: two wings, two thighs, two drumsticks, back in two pieces, breast halves in three pieces each.

pg. 242 LIDIA'S ITALY IN AMERICA 

Pan Seared Parmesan Crusted Chicken

Thin chicken breasts are coated in Parmesan, egg, and bread crumbs, and pan-seared until crispy! Kids love it and so do the adults.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 mins

 Course: Main Course Cuisine: American; Keyword: pan-seared chicken, parmesan crusted chicken, skillet chicken 

Servings: 4

 Ingredients

• 1 egg
• salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian Seasoning
• 1 cup Parmesan cheese, (grated or shredded)
• ½ cup bread crumbs
• ¼ cup flour
• 1 lb chicken breasts, (thin, 4 pieces)
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly. 
2. The second bowl is for the parmesan, bread crumbs, and flour.
3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and ADD olive oil on medium-high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.

SERVE immediately.

 

Full recipe on whatsinthepan.com

Marry Me Chicken

I couldn't resist making this for Mama, Papa and the Palmers the week after Laura and Patrick were married.  I added some white mushrooms to the original recipe, but otherwise it's straight from delish.com.

Chicken breasts are seared until golden, before being baked with a simple (but extremely satisfying) cream sauce that results in a chicken that's packed with flavor in every bite. Whether you’re making this for your partner in crime or special someone for an extra-special Valentine's Day, get ready for sounds of pure joy after the first bite.

Many of you have probably heard of Ina Garten's "Engagement Roast Chicken" before, but this, if I may say, is so much tastier. When Delish editors started devouring this dish, people started blurting out marriage proposal-adjacent praises for this creamy, savory chicken dinner ("I'd marry you for that chicken," and "OH MY GOD THAT'S MARRIAGE MATERIAL," were some of the favorites). Hence, the name and this dish were born: A chicken dinner so good, you just might get a proposal by the last bite. 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp. fresh thyme leaves
• 1 tsp. crushed red pepper flakes
• 3/4 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 1/2 c. chopped sun-dried tomatoes
• 1/2 c. chopped mushrooms
• 1/4 c. freshly grated Parmesan
• Freshly torn basil, for serving

Directions

1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear until golden, 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, mushrooms, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet.
3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 10 to 12 minutes.
4. Garnish with basil and serve.

 From Delish.com

Rice Paper Dumplings

These Rice Paper Dumplings are crispy on the outside, chewy and filled with flavourful goodies on the inside.

Author: Cooking with Ayeh

Prep Time: 15 mins, Cook Time: 5 mins, Total Time: 20 mins

Servings: 12 dumplings 

Ingredients

For 12 dumplings                           Single Serving (2 lg dumplings or 3 rolls)

• 20 rice paper sheets                  4 or 6 sheets
• 6.5 oz firm tofu                           1 oz
• 7 oz mushrooms                          1 oz
• 2 small carrots                             1/3 carrot
• ¼ small green cabbage                1/12 cabbage
• 2 spring onions (aka scallions)    2/3 of a scallion 
• 4 garlic cloves                              1 clove
• 2 tbsp soy sauce                           1/2 tbsp
• 1 tsp sesame oil                            1/4 tsp
• 1 tbsp olive oil                              1/4 tbsp
• Salt and pepper
• Ginger
• Oil for frying

Instructions

Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.

Using your fingers, crumble the tofu into small pieces.

In a large pan sauté mushrooms for a few minutes in olive oil. Once browned add the carrots, cabbage,  garlic and tofu. When they’re half cooked and starting to soften, season and grate in some ginger

Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down.

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on.

Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoonful of the filling mixture in the center of the sheet in a rectangular shape.

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket

Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double-wrap the filling

Repeat this process until all the filling has finished

If not air frying, pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden.  If air frying, lightly brush with oil and air fry.

Serve with a dipping sauce.

Slow Cooker Pulled-Pork Carnitas

 Yield: 4 to 6 servings                    Original recipe from the Food Network

Ingredients

• For Step 1:
• 2 cups low-sodium chicken broth
• Juice of 2 oranges
• Juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Small pinch ground cloves
• 2 teaspoons kosher salt
• For Step 2:
• 1 medium white onion, quartered
• 6 cloves garlic, peeled
• 2 bay leaves
• 3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
• For Steps 3 & 4
• Freshly ground black pepper
• 1/4 cup lard (I used butter and it was fine)
• For Serving:
• Soft corn tortillas
• Cilantro leaves
• Sliced jalapenos
• Pickled red onions

Directions

1. Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. 
2. Add the onion, garlic, and bay leaves and stir to combine.  Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
3. Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
4. Heat 2 tablespoons of the lard in a large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, occasionally pressing with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons of lard and shredded pork.
5. Serve with tortillas, cilantro, jalapenos, and pickled red onions.
   

Juicy, Tender Meatloaf

• PREP TIME: 15 min
• COOK TIME:  1 hour
• RESTING TIME: 10 mins
• SERVINGS: 6 servings

INGREDIENTS

Meatloaf Mixture:

• 1 lb. Ground Turkey or lean Ground Beef
• 1 cup Panko Bread Crumbs
• 1 Yellow Onion, diced
• 1/2 cup Milk
• 1 Egg
• 2 Tbsp Ketchup
• 1 Tbsp Worcestershire Sauce
• 1 tsp dried Parsley
• 3/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper

Topping

• 1/4 cup Ketchup
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Balsamic Vinegar

INSTRUCTIONS

• Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
• In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.
• Transfer the mixture to a baking sheet.
• In a small bowl, combine the ketchup, brown sugar, and balsamic. Spoon the mixture onto the loaf and spread evenly over the top and all four sides, using up all the mixture.
• Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.

Chile Relleno

An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!

Prep Time: 30 mins;  Cook Time: 15 mins;  Total Time: 45 mins

Servings: 6 servings (1 chile each) Calories: 334

Author: Isabel Eats

Equipment

• Toothpicks, for securing the stuffed peppers

Ingredients

• For the chile rellenos
• 6 large poblano peppers
• 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)
• 4 cups oil, for frying
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• For the salsa roja
• 6 roma tomatoes, quartered
• 1/2 small onion, halved (yellow or white)
• 3 cloves garlic
• 1 jalapeno, stem and seeds removed (optional)
• 5 sprigs cilantro
• 1 teaspoon coarse kosher salt, plus more to taste
• 1 teaspoon olive oil

Instructions

For the chile rellenos

1. Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
3. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
4. Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
5. Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
6. Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
7. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
8. Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
9. Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
10. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
11. Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
12. Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
13. Transfer the peppers to the lined baking sheet to drain off any excess oil.

Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)

For the salsa roja

1. Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
2. Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
3. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Notes

Make ahead.  The poblanos can be roasted and peeled up to 2 days in advance. The salsa roja can be made up to 3 days in advance. Both should be kept in the fridge until ready to use.

Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling and you won’t have any leftovers.

Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone or another good melting cheese.

Add a different filling. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would be carnitas, shredded chicken or picadillo.

Don’t overcrowd the frying pan. I typically fry two chile rellenos at a time even though the pan could fit three.

Nutrition:

Serving: 1pepper | Calories: 334kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 523mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1699IU | Vitamin C: 145mg | Calcium: 321mg | Iron: 2mg

Red Lentil and Carrot Curry

Author: Brittany Dixon for A Healthy Slice of Life

This nourishing curry recipe is perfect for when you need something comforting and delicious on the dinner table quickly!

Ingredients

• 3 Tbsp olive oil
• 3 garlic cloves, minced
• 1.5 tsp grated ginger
• 1 small onion, small diced (about 1 cup)
• 2 large carrots, small diced (about 1 cup)
• 1.5 Tbsp curry powder
• 1 tsp turmeric
• 1.5 cups red lentils
• 1.5 tsp salt
• 1 cup vegetable broth
• 1 can full fat coconut milk
• 3 oz chopped baby spinach
• Juice of half a lime

Directions

• In a large pan, heat oil over medium heat.
• Add onion and carrots. Sauté 4 minutes until onions are beginning to soften. Add garlic, ginger, curry powder, and turmeric to the pan and sauté for 1-2 minutes more, until fragrant.
• Add lentils, salt, broth, and coconut milk to the pan. Bring to a boil while mixing well, then cover and reduce heat to a gentle simmer. Let simmer for 20 minutes, then remove from heat.
• Take off the lid, add spinach and lime juice and stir to combine. Serve over hot buttered rice.

Notes

If you’d like a thinner consistency, slowly add 1/2-1 cup more of vegetable broth as the curry simmers, stirring well, until it reaches your desired consistency. Adjust seasoning as needed and enjoy as a soup!

 

Juicy Stove Top Chicken Thighs

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stovetop.

Course: Dinner

Cuisine: American

Servings: 4 serves

Calories: 283

Author: Katerina | Diethood

Ingredients

• ▢1 1/2 tablespoons olive oil
• ▢1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon chili powder
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon butter
• ▢2 cloves garlic, minced
• ▢1/2 cup low sodium chicken broth (you can also use wine or juice)
• ▢fresh chopped parsley for garnish

Instructions 

• Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
• Heat oil in a large skillet over medium heat.
• Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
• Add butter and minced garlic; cook for about 30 seconds or until fragrant.
• Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
• Remove from heat. Garnish with fresh chopped parsley. Serve.

Notes

COOK’S NOTES FOR STOVE TOP CHICKEN THIGHS

• Use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
• Cook the chicken thighs over medium-high heat.
• DO NOT move the chicken thighs around; let cook for 5 minutes or until you can easily flip them over.
• After adding in the butter and garlic, a splash of chicken broth will help with scraping up all the bits on the bottom of the pan. If you want, you can also use your favorite white wine or apple juice.
• Additionally, you can use chicken breasts in place of the chicken thighs.

 

WW FREESTYLE SMART POINTS: 6

Nutrition Facts

Juicy Stove Top Chicken Thighs

Amount Per Serving (4 ounces)

Calories 283Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g20%

Cholesterol 169mg56%

Sodium 190mg8%

Potassium 442mg13%

Carbohydrates 1g0%

Fiber 0g0%

Sugar 0g0%

Protein 33g66%

Vitamin A 200IU4%

Vitamin C 0.5mg1%

Calcium 18mg2%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: chicken dinner recipe, chicken thighs recipe, stove top chicken

Skillet lamb and lentils

Easy one-pot lamb recipe, Yield 2 servings. 

Linda Gassenheimer TRIBUNE NEWS SERVICE 

Here’s a warm and comforting meal that can be made in minutes using only one pot. For this easy dinner, tender lamb cut for kabobs and fragrant spices cook with canned lentils. It’s a family pleaser.

This recipe tastes great a second day. If you have time, make double the recipe and save half for another quick meal.

Helpful Hints: Using frozen chopped onion helps cut down on preparation.

Use any type of pasta sauce.

A quick way to chop cilantro is to snip the leaves from the stems with a scissors.

If the skillet becomes dry before the lentils are cooked, add a little water.

Shopping List: To buy: 

• 3/4 pound lamb cubes (cut for kabobs),
• 1 package frozen chopped onion, 
• 1 container minced garlic, 
• 1 bottle ground cumin, 
• 1 bunch fresh rosemary, 
• 1 jar pasta sauce, 
• 1 can lentils, 
• 1 package washed, ready-to-eat spinach 
• 1 bunch cilantro (optional garnish).

Staples: 

• olive oil, salt and black peppercorns.

Ingredients:

• 1 tablespoon olive oil
• 3/4 pound lamb cubes (cut for kabobs), about 1-inch cubes
• Salt and freshly ground black pepper
• 2 cups frozen chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 tablespoon fresh rosemary or 2 teaspoons dried rosemary
• 1 cup pasta sauce
• 1 cup rinsed and drained canned lentils
• 4 cups washed, ready-to-eat spinach
• 1/4 cup cilantro leaves (optional garnish)

Heat oil in a medium-size nonstick skillet over high heat. Add the lamb cubes and brown for 2 to 3 minutes, turning the cubes to make sure all sides are browned. Add salt and pepper to taste. Remove to a plate. Lower heat to medium high. Add the onion and garlic. Cook 2 minutes. Add the cumin and rosemary. Cook another minute. Add the pasta sauce and lentils. Cook 2 minutes. Return the lamb to the skillet along with the spinach. Cook 2 minutes or until the spinach wilts. Divide between 2 dinner plates. Sprinkle cilantro on top (optional garnish).

Per serving: 569 calories (30.4% from fat), 19.2 g fat (4.7 g saturated, 7.8 g monounsaturated), 111 mg cholesterol, 49.5 g protein, 51.4 g carbohydrates, 15.4 g fiber, 210 mg sodium. Recipe by Linda Gassenheimer

Skillet lamb and lentils cooks in no time. Linda Gassenheimer/TNS

Teriyaki Pork & Bok Choy Ramen

Ingredients:

• teriyaki pork tenderloin
• bok choy
• hard-boiled egg
• cashews
• roughly chopped onion

Directions:

• Roast the port loin according to package directions.
• Hard boil one egg per serving
• Cook the ramen according to package directions, adding the onion and cashews from the start.  
• Add the bok choy towards the end.
• Mix in the pork and hard boiled egg, and serve.

Hannah's Veggie Bowl

Don’t you want to crawl through your screen and eat this?!?  Did you know it’s literally ALL (almost) veggies…?!  What‼️

I love teaching ‘healthy gourmet’ dishes-ones that honor both my Italian Culinary School roots and my Crohn’s disease. Restaurant worthy but loaded with nutrients that make you FEEL GOOD. 

Dad, husband, and busy mom approved✔️

Try it out, see how it feels!

Recipe:

• 1 bag of frozen cauliflower rice 
• 1 butternut squash, chopped 1in dice
• 1 can chickpeas, drained  
• 1 clove of minced garlic
• 1 cup of Dino kale, chopped
• 1/4 cup shredded Parmesan  
• 1 cup lemon herb sauce (recipe👇) 

Directions: 

Preheat oven to 425 degrees. Roast squash with a drizzle of olive oil, salt, pepper, rosemary, and garlic powder for ~40 minutes or until crispy and tender. 

Roast chickpeas on a sheet tray for ~20 minutes with olive oil, salt, pepper, and curry powder. 

Meanwhile, cook cauliflower rice on stovetop in a medium pot with 2 tbsp of water over medium heat until thawed (5 minutes). Add a minced garlic clove and chopped kale. Cook for 5 minutes. Add the cooked squash, chickpeas, and Parmesan. Season with salt and pepper.

To make the lemon herb sauce

In a food processor, blend together zest and juice of 1 lemon, 1 cup of fresh herbs (I used half basil, half parsley), 2 garlic cloves, 1/3 cup olive oil, 4 ice cubes, salt/pepper. Blend. 

Garnish bowls with a generous drizzle of sauce and extra goat/Parmesan cheese if you’re feeling wild. I was.

Grilled BBQ Chicken Thighs

• Prep: 20 mins
• Cook: 30 mins
• Marinate and Rest Time: 4 hrs 10 mins
• Total: 5 hrs
• Servings: 6 to 8 servings
• Nutrition Facts (per serving)
• 690 Calories
• 47g Fat
• 17g Carbs
• 54g Protein

Chicken thighs are the juiciest, most flavorful part of the chicken—and they're less expensive than chicken breasts. However, chicken thighs are often overlooked, but their dark meat has much more flavor and they are easier to cook because they don't dry out as easily. Take it a step further, and when the bone is left in, they taste even better. But you have to treat them right when you cook them, and this easy grilled BBQ chicken recipe does just that.

The chicken is first marinated in a mix of olive oil, vinegar, and spices and then grilled. During the final stages of cooking, you continue to brush it with a sweet-and-spicy barbecue sauce, which you make from scratch. As the sauce cooks, it reduces to a pleasantly sticky consistency—just like a good barbecue sauce should. Serve it with your favorite sides, such a grilled or boiled corn on the cob, baked beans, or coleslaw.

If you don't like to cook on the grill or you don't have access to one, check out the variation for baked barbecued chicken thighs following the recipe. 

Ingredients

• 4 pounds bone-in, skin-on chicken thighs
• For the Marinade
• 1/2 cup olive oil
• 3 tablespoons white vinegar
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 teaspoon red pepper flakes
• For the Barbecue Sauce
• 1 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup brown sugar, packed
• 2 tablespoons sweet paprika
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper, optional
• 1/2 teaspoon kosher salt

Make the Marinade

Pat the chicken thighs dry with a paper towel

In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.

Place chicken thighs in a resealable plastic bag.  Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.

Make the Barbecue Sauce

Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.

Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.

Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

 https://www.thespruceeats.com/bbq-chicken-thighs-recipe-334134

Sheet-Pan Chicken With Squash and Dates

 

YIELD:  4 servings

TIME:  1 hour

Kay Chun, New York Times

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

INGREDIENTS

• 2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
• 1 (15-ounce) can chickpeas, rinsed
• ½ cup extra-virgin olive oil
•  Kosher salt and black pepper
• 4 whole bone-in, skin-on chicken legs (about 3 pounds)
• 4 ounces pitted large Medjool dates (about 6), quartered lengthwise
• ½ cup pitted green olives (about 2 ounces), coarsely chopped
• ½ cup coarsely chopped fresh parsley
• 1 tablespoon drained capers, plus 2 tablespoons caper brine
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

PREPARATION

• Heat oven to 425 degrees. 
• On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread on sheet-pan in an even layer. 
• Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. 
• Roast for 20 minutes.
• Stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
• While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
• Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.