Bone Broth Smothered Chicken Thighs

Ingredients:

3 pounds chicken thighs, patted dry

1.5 teaspoons paprika

1.5 teaspoons garlic powder

1.5 teaspoons onion powder

1.5 teaspoons Italian seasoning

salt and pepper (Lemon pepper if desired!)

1.5 tablespoons EVOO

fresh thyme or rosemary

1-2 shallots, sliced

2 medium or 1 large carrot, peeled, and cut into "sticks"

2 cups bone broth

3 tablespoons cornstarch

Directions:

1. Place thighs into a 9 x 13 pan, and season both sides with salt and (lemon) pepper.  Combine spices (paprika to Italian seasoning), and season chicken, generously coating both sides.

2. Drizzle with EVOO, then toss/flip chicken to coat.  Evenly distribute carrots, sliced shallots, and fresh herbs on top.  Cover tightly with foil.

3. Bake at 350 degrees for 90 minutes.

4. Remove foil, discard herb stems, and carefully transfer bone broth mixture from the 9 x 13 pan to a separate bowl or container.  DO NOT DISCARD! (Chicken thighs stay in pan.)

5. Increase oven temperature to 450 degrees.

6. In a small bowl, mix equal parts cornstarch with water (3 tablespoons with 3 tablespoons) and whisk into bone broth mixture.

7.  Pour bone broth mixture back into 9 x 13 pan, then place back into the oven, uncovered, at 450 for 30 more minutes.  

8. Serve carrots, chicken, and bone broth "gravy" over white rice.

*Instagram: @allyssainthekitchen

Apple Cheddar Grain Bowls

 

Ingredients:

• 4 cups COOLED farro, cooked according to package directions
• 4 cups kale, stems removed and chopped
• 4 cups shredded chicken
• 2 Honeycrisp apples, diced
• 2 avocados, sliced and seasoned
• 1 cup sharp white cheddar cheese, freshly grated or cubed
• 1 cup pecans, toasted and chopped (You can also use a pre-toasted/sugared salad toppers bag of pecans.)

Dressing:

• ½ cup EVOO
• ¼ cup balsamic vinegar
• 2 teaspoons Dijon mustard
• ½ cup plain Greek yogurt
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper

Directions:

• Cook farro according to package directions. (I like to cook the farro in broth for added flavor.)  Chop, slice, and grate/cube 4 cups of kale, 4 cups of shredded chicken, 2 Honeycrisp apples, 2 avocados, 1 cup white cheddar cheese, and 1 cup pecans.
• To make the creamy balsamic dressing, combine ¼ cup balsamic vinegar, 2 teaspoons mustard, ½ cup Greek yogurt, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper in a small bowl or mason jar. Add olive oil and whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper. (Store in an airtight container or mason jar in the refrigerator for up to a week.)
• For the bowl, divide all ingredients evenly among 4 bowls. Start with a bed of kale, then top with the cooked farro, shredded chicken, diced apples, and diced avocado. Drizzle with creamy balsamic dressing and garnish with cheddar and chopped pecans.
  *www.kelseynixon.com

One Pan Beef Stroganoff

Ingredients:

1 pound 85% lean ground beef

2 teaspoons EVOO or avocado oil

1/2 medium yellow onion, chopped

2 garlic cloves, minced

1.5 teaspoons salt, divided

2.5 cups beef broth

1 cup half and half

1/2 teaspoon black pepper

1.5 tablespoons cornstarch

2 teaspoons dried parsley

2 teaspoons Worcestershire sauce

8 ounces egg noodles

1/3 cup sour cream

1/3 freshly grated Parmesano-Reggiano, plus more for garnish

chopped fresh parsley, for garnish

Directions:

Heat a large high-sided skillet (with the lid set aside for later) over medium-high heat. Once the pan is hot, add the EVOO or avocado oil. Add the ground beef and break it up into small pieces. Cook, stirring occasionally, until mostly cooked through, about 5 minutes. (If there is more than a tablespoon of excess fat in the pan, drain/blot it and return the meat back to the pan.)

Add the onions and 1 teaspoon of the salt and stir to combine. Cook until the onions start to become tender, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 minute.

In the meantime, add the beef broth, half-and-half, the remaining ½ teaspoon of salt, pepper, cornstarch, dried parsley, and Worcestershire sauce to a large measuring cup and whisk to combine.

Once the onions and garlic are cooked, add the broth mixture and stir to combine. Immediately add the egg noodles to the skillet and stir to combine, making sure that the noodles are mostly submerged. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover. Cook, covered, until the noodles are tender and the sauce has thickened, 7 to 10 minutes.

Remove from the heat and stir in the sour cream and Parmigiano-Reggiano.  (It’s very important to do this off heat to prevent any seperation.) Garnish with more cheese, fresh parsley, and a few cracks of black pepper. 

*www.erinobrien.com

One Pan Southwest Chicken + Rice Fajita Skillet

 

Ingredients:

Spice mixture

• 1 ½ teaspoons cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoon chili powder
• 1 ½ teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• Freshly ground black pepper

For the skillet

• 1 ½ pounds boneless skinless chicken thighs, trimmed of fat
• 3 tablespoons EVOO or avocado oil, divided
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced (I used yellow.)
• 2-3 garlic cloves, minced
• 1-2 teaspoons dried turmeric 
• 1 cup jasmine or basmati rice, rinsed and drained
• 1 ¾ cup low-sodium chicken broth (or water)
• ¾ cup corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
• 1 (15 ounce) can black beans, drained and rinsed
• ¾ cup shredded Mexican cheese blend
• ⅓ cup chopped fresh cilantro
• 2 scallions, thinly sliced (optional)

For serving

• 1 lime, cut into wedges
• Plain Greek yogurt
• Sliced avocado (or guacamole)
• Your favorite salsa
• Jalapeño slices
• Pickled red onion (this makes it so fabulous!)

Directions:

• Preheat the oven to 375 degrees F.
• In a small bowl, add the spices: cumin, coriander, chili powder, paprika, salt, oregano, garlic powder, and a few pinches/grinds of black pepper. Mix until well combined.
• Add chicken to a large bowl and sprinkle with 1 tablespoon of the spice mixture, (reserving the remaining spice mixture for later.) Toss well with tongs to coat the chicken in the spices.
• Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken and cook until golden brown, about 3 to 5 minutes per side. Remove from the pan and transfer to a plate.
• Reduce heat to low and add in another tablespoon of oil, then immediately add in the onion and bell peppers. (I food processed the peppers and onions to avoid displeased children.) Cook, stirring occasionally for 5 to 8 minutes until peppers slightly soften. Next, add the turmeric, garlic, and remaining spice mixture and cook until the garlic is fragrant, 30 seconds. Immediately add in the rice and stir for another 30 seconds to coat it with the spices. Next, stir in the broth, corn, and black beans. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil.
• Cover, transfer the pan to the oven and bake for 25 minutes until the rice is tender.
• Remove from the oven and top with shredded cheese. Place back in the oven and bake uncovered for an additional 5 minutes until the cheese melts. If desired, garnish with cilantro and green onion. Top with a squeeze of fresh lime juice.
• Serve with toppings of choice: yogurt, avocado slices (or guac), salsa, jalapeño, and pickled red onions. Enjoy!
  *www.ambitiouskitchen.com

Ricotta Meatballs with Crispy Topping

 

Tutorial

Ingredients:

Ricotta Meatballs

• 1 lb. ground turkey (93/7 ground turkey works great.  Ground chicken/beef also works, as does just about any other type of ground meat that you like!) *You can also do 1/2 pound of one meat, and 1/2 pound of another!
• 1/2 cup full-fat ricotta cheese
• 1/2 cup Parmesan cheese
• 1/2 cup panko (I used Italian-seasoned and omitted the 1/2 teaspoon Italian seasoning in recipe.)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning

Crispy Topping & Extras

• 1 jar (28-32 ounces, depending on how much sauce you like) marinara sauce 
• 1/4 cup panko (Italian-seasoned, if desired)
• 1/4 cup Parmesan cheese
• 2 teaspoons olive oil
• chopped parsley

Directions:

1. Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.
2. Meatballs: Roll mixture into 20-24 small meatballs. Lightly drizzle (or spray) some olive oil at the bottom of a shallow Dutch oven or oven-safe pan/skillet to prevent sticking. Place the meatballs in the pan.
3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
4. Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated. 
5. (See my note below before this step!) Optional Topping: Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
6. Final Bake: Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).

My note regarding the panko topping: Personally, I don't like to top the meatballs with the panko mixture until the meatballs are ready to be served because I don't want the crispiness of the panko to get soggy.  With that said, I toast the panko + olive oil in a skillet, allow it to cool, then mix the remaining ingredients (parsley and parmesan).  Top immediately before serving.

*www.pinchofyum.com

Chicken Bacon Ranch Pasta

Ingredients:

2.5 ounces of precooked bacon, roughly 10 slices

1 pound boneless, skinless chicken breast, cut into 1" cubes

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon Italian seasoning

pinch of red pepper flakes

3 cups chicken broth (I used 3.5 cups.)

1 pound short cut pasta

1, 1 ounce packet Ranch seasoning

1 cup milk (I used 3/4 cup 2% and 1/4 cup heavy cream.)

4 ounces cream cheese (room temp)

1 cup freshly shredded cheddar cheese

1/4 cup freshly grated Parmesan cheese

Directions:

1. Cook the bacon: Air fry a package of pre-cooked bacon (about 10 slices or 2.52 ounces) at 350 degrees for 5 min.  Transfer to paper towel to drain any remaining fat, and then chop when cooled.  Set aside.
2. Sear the chicken: Sprinkle the cubed chicken with garlic powder, onion powder, salt, Italian seasoning, and red pepper flakes. Sear it in one tablespoon of EVOO until golden brown, 3-4 minutes. (It doesn't need to be fully cooked because it will continue to cook with the pasta.)
3. Add the broth: Add the broth (I used 3.5 cups) and ranch seasoning and bring it to a boil over medium-high heat.
4. Cook the pasta: Turn down the heat to a simmer and add the uncooked pasta.  Cover for 12-14 minutes until the pasta is al dente.  Stop to stir every two minutes or so to make sure the pasta isn't sticking to the bottom of the pan.
5. Make it creamy: With the pasta over medium-low heat, stir in the milk, cream cheese, cheddar, and parmesan, and stir until melted and thick. Simmer for a few more minutes to combine all ingredients and flavors.
6. Serve: Stir bacon into the cooked pasta and creamy cheese sauce, reserving some for topping when ready to serve. Taste and add more salt as needed. Serve with more crispy bacon bits.

Notes:

To save time, you can use shredded rotisserie chicken instead of raw chicken breast.  Add the chicken seasoning (from step 2) to the broth with the Ranch seasoning.

If you'd like to make ahead...Follow the directions through step 5.  Spray a 9x13-inch casserole dish with cooking spray then transfer the creamy pasta and chopped crispy bacon to the casserole dish. Add an additional cup of shredded cheese to the top. Bake the casserole uncovered at 400°F for 25-30 minutes until the cheese is melted and bubbling.
*Modified from www.whatmollymade.com

Dill Pickle Tuna Pasta Salad

Serves two.

Ingredients:

7 ounces pasta, cooked (Before boiling, I measured 4 oz. UNCOOKED Banza.)

2 cans tuna (I used Safe Catch.)

1/2 cup dill pickles, diced

1/4 cup red onion, finely diced

1/4 cup celery, finely diced (I did not use.)

1/4 cup peas, thawed

2 hard boiled eggs, diced

2 tablespoons fresh dill, chopped (I just used dried and measured with my heart.)

Dressing:

2 tablespoons plain Greek yogurt

2 tablespoons mayo

1 tsp. dried dill

2 tablespoons-1/4 cup of pickle juice, to taste

salt and pepper, to taste

Directions:

Cook pasta according to package directions, and while pasta is cooking, prepare remaining veggies, herbs (if using fresh), and eggs.

In a large bowl, combine dressing ingredients and whisk to combine.  (Start with 2 tablespoons of pickle juice.  If dressing feels too thick, add more until you reach the desired consistency.)

Drain pasta and allow to cool.  Add to large bowl (that you made dressing in), along with the remaining ingredients.  Gently toss to combine. Salt and pepper to taste.

*I added a couple pinches of red pepper flakes and more pickle juice at the end, as the pasta soaked up a lot of the dressing!

 

*Modified from @forgetthetakeout (cookbook/IG)