Dinner

Crispy Sour Cream and Onion Potatoes

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Crispy Oven Baked Baby Yukon Golds bathed in seasoned olive oil and topped with a yogurt Chive dip.

This is the kind of thing that disappears as soon as you take it out of the oven.  Hungry people sense it and devour it immediately.  It’s insanely delicious, incredibly easy to make, and while it makes a great side dish for dinner, it’s also just a great snack or appetizer.  Full credit here goes to Tieghan Girard’s new cookbook  “Half Baked Harvest, Every Day”   No link here, but I can provide you with a video of how I made them!

 https://www.tiktok.com/@walestable/video/7098471443549146411?_t=8SOUTmX9fdG&_r=1  

 

I’ve made crispy baked potatoes like this before, but the sour cream and onion seasoning here takes the idea to a whole new level – you can replicate this with any type of seasoning you like – taco’s and serve with a side of guacamole, a little cayenne with a side of blue cheese – but trust me this recipe is the place to start.  Flavor is layered in every step of the process, starting with salting the water for the potatoes in cooking round 1.  

Crispy Sour Cream and Onion Potatoes

Print Recipe
Crispy Oven Baked Potatoes tossed with Seasoning and a Side of Yogurt Chive Spread
Course brunch, dinner, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 2 lbs baby Yukon gold potatoes
  • 1/2 cup olive oil, plus more for greasing the pan
  • 1 Tbsp kosher salt
  • 2 cups sour cream or greek yogurt I like 1 cup of each
  • 2 Tbsp chopped fresh chives
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp dried dill
  • 2 Tbsp grated pecorino or parmesan
  • fresh herbs for serving
  • flaked salt and pepper

Instructions

  • Preheat the oven to 450, placing racks in the upper and lower thirds. Grease two baking sheets with olive oil.
  • Place the potatoes in a large pot and cover with enough cold water to cover by 1 inch. Season the water with the kosher salt, bring to a boil, and then simmer for about 15 minutes, until the potatoes are fork tender. Drain, and allow to cool slightly.
  • Toss the potatoes on the baking sheets, divided evenly. Using a glass with a flat bottom, gently smash the potatoes, causing them to flatten to about 3/4 inch thick. Bake for about 25 minutes until the potatoes are crispy on the edges.
  • Meanwhile, in a small bowl, mix the 1/2 cup of olive oil with the onion powder, garlic powder, parsley, dill, parmesan, and a pinch each of kosher salt and pepper. When the potatoes are done, toss them with this seasoning oil, using a spatula to move them around, allowing them to break up into bite size pieces.
  • Mix the Greek Yogurt or Sour cream with the chopped chives, about 1/2 tsp salt and pepper, and stir to combine. Line about half of the mixture on the bottom of your serving platter, making a bed of dip for your little potato nuggets. Drop the potatoes on top, sprinkle with more fresh herbs, and serve with extra dip on the side.

Notes

This recipe comes from Tieghan Girard's new Cookbook, Half Baked Harvest Every Day, which is filled with genius ideas!  No link for the recipe, but you can buy the book on Amazon!
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Dinner, Lunch

Crispy Folded Buffalo Chicken Quesadilla’s

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Buffalo Chicken Quesadilla’s folded with a cilantro ranch and pepperjack cheese.

Over the last couple of years there have been countless variations on this folded quesadilla method – this one is based on a Half Baked Harvest recipe, and it’s absolutely delicious.  The recipe is adaptable for your own tastes – you could do a Mexican spin or a blackened seasoning, swap out the ranch for another sauce – whatever you like.  The method is fun, and I like it best with the cheese on both of the outer layers, so place the ingredients in the correct order as shown for the best melting ability.  

Here’s a video!

https://www.tiktok.com/@walestable/video/7096536229113711918?_t=8SKuwzoHKl4&_r=1

Crispy Folded Buffalo Chicken Quesadilla

Print Recipe
Crispy Fried Buffalo Chicken Quesadilla with Cilantro Ranch and Pepperjack
Course dinner, Lunch
Cuisine American
Keyword folded wrap, buffalo chicken, quesadilla

Ingredients

  • 3 split chicken breasts, bone-in and skin on
  • olive oil, salt and pepper
  • 3/4 cup Franks Red Hot Sauce
  • 2 Tbsp sour cream
  • 6 slices pepperjack cheese (use cheddar if you prefer)
  • 8 oz shredded cheddar and jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1 bunch scallions, chopped
  • 2 Tbsp chopped chives
  • 2 cups chopped romaine or butter lettuce
  • 6 burrito size tortillas (large)

Cilantro Yogurt Ranch

  • 1 cup greek yogurt
  • 1 cup sour cream
  • 1/2 cup chopped cilantro
  • 2 Tbsp chopped chives
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • kosher salt and black pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Rinse and pat dry the chicken breasts, place on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until internal temp reaches 165 degrees. Set aside to cool.
  • When the chicken has cooled, remove the skin and bones, and shred the meat into small pieces by hand. Combine the torn chicken with the Frank's Red Hot and 2 Tbsp of sour cream, along with a pinch each of salt and pepper. Set aside for assembly.
  • Make the Ranch - combine all ingredients and stir together into a smooth consistency. This will make WAY more than you need, but it's great to serve along side and use for veggies afterwards.
  • To assemble the Quesadilla's, lay the tortilla out on a cutting board, and cut one slit into the center of the disc. You are working with four quadrants, and you want both of the outside pieces to have cheese for melting, so place ingredients as pictured, in the following order. Lower left, chicken and sprinkle with chopped chives; upper left, a smear of ranch, topped with chopped lettuce, scallions and cilantro. Upper right, a slice of Pepperjack cheese; lower right a combination of grated cheese.
  • Fold the wrap up into one triangle with four layers - starting with the lower left, fold the chicken up over the romaine and ranch, then fold over to the top right, and finally lower right. You will have a wedge of stacked quesadilla to pan fry and melt the cheese.
  • In a cast iron or non-stick skillet over medium heat, coat the pan with olive oil, and sear the outsides of the wrap on both sides, taking care to keep all ingredients tucked inside safely. Serve alongside with extra ranch and a drizzle of Frank's, with chopped chives and cilantro to top.

Notes

This recipe is SUPER flexible - you can make the chicken with any type of seasoning (Mexican, blackened), mix in any cheese or spreads you prefer - it's a great method for a fun take on a quesadilla.  
This recipe is based on Half Baked Harvest's Folded Crispy Buffalo Chicken Wrap, though I changed a few small parts.  https://www.halfbakedharvest.com/buffalo-chicken-wraps/
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Dinner

Roast Chicken, Poblano and Goat Cheese Enchiladas

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The ultimate enchiladas with Roasted Chicken, smoky poblano peppers, goat and pepper jack cheese, served with smashed avocado and fresh cilantro.

Enchiladas are in regular rotation here, mostly because it’s an incredibly easy meal to make in advance.  It’s like a big Mexican lasagna and you can cater to personal likes and dislikes on every ingredient.  This recipe works great without the chicken too for a vegetarian spin – just increase the amount of beans, corn and peppers.  

I based this recipe on the Barefoot Contessa’s Cheesy Chicken Enchiladas (Modern Comfort Food), but I skip the sauce making and go for the jar.  I have tried it both ways, and the effort on the sauce, while valiant, isn’t necessary in my opinion.  I love Whole Foods 365 Red Enchilada Sauce, and the goat cheese in the filling (and on top!) sets these apart from the pack. 

Roast Chicken, Poblano and Goat Cheese Enchiladas

Print Recipe
Ultimate Enchiladas stuffed with roast chicken, poblanos, goat and pepperjack cheese
Course dinner
Cuisine Mexican
Keyword enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 3 split chicken breasts, bone in and skin on
  • olive oil, kosher salt and pepper
  • 2 15 oz jars of red enchilada sauce I like Whole Foods 365 brand
  • 1 yellow onion, chopped
  • 1/2 poblano peppers, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn kernals optional
  • 1/4 cup chopped scallions, plus more for serving
  • 1 tsp chili powder
  • 8 8 in. flour tortillas
  • 8 oz plain goat cheese
  • 12 oz grated cheese (cheddar, jack, pepperjack)
  • fresh cilantro, limes, avocados and sour cream for topping

Instructions

  • To roast the chicken, preheat the oven to 350 degrees. Rub each chicken breast with olive oil, salt and pepper. Roast on a baking sheet for about 35 minutes, until it reaches 165 degrees. Set aside to cool, then shred into small pieces. Keep the oven at 350 degrees for baking the enchiladas when assembled.
  • In a large saute pan over medium heat, add 2 Tbsp olive oil, then saute the chopped onion and poblano peppers for about 5 minutes. Add the garlic, corn kernels, black beans, scallions chili powder, and a pinch each of salt and pepper, stirring for a couple more minutes. When everything is soft and combined, set aside to cool.
  • Grate the hard cheese, and add the pulled chicken to the sautéed vegetables. Add about 1/2 cup of enchilada sauce to the mixture, along with about 1/3 of the grated cheese. This will be the base of the filling.
  • To assemble the enchiladas, pour about 1/2-3/4 cup of the enchilada sauce into the bottom of a 9x13 baking dish. Using the dish to coat the tortillas, baste them in the sauce, and one at a time, put a scoop of the mixture, along with a few pieces of crumbled goat cheese, into each tortilla and roll up. Place the filled toritalls seam side down and nestle together into the baking dish. You will have 8 when finished, making sure to reserve some goat cheese for the topping. Top the dish with the remaining enchilada sauce, the rest of the grated cheddar or pepperjack cheese, and a few crumbles of goat cheese.
  • Bake in the center rack for about 30 minutes, until the entire dish is bubbling and the cheese is gold brown. Let the enchilada's sit for at least 10 minutes before serving (they will fall apart if you dig in too quickly).
  • To serve, using a long thin spatula, remove one enchilada to each plate and top with smashed avocado, cilantro, a scoop of sour cream, and lime wedges.

Notes

This dish is excellent for making ahead - simply assemble fully, cover with plastic wrap, and bake for 30 minutes when ready to eat.  They will keep for days and make amazing leftovers too!
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Dinner

Cacio e Pepe

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Classic Italian Pasta with Pecorino and Pepper

There might not be a simpler dish than this.  It’s easy, fast, and one of the most delicious dinners I know of.  It’s a little indulgent, but the ease of it makes it great for Monday or Saturday all at once.  It’s a great meal for company, given it takes only minutes to pull together.  It’s also perfect for Tuesday when you are starving and haven’t gone to the store, as the ingredients are typically on hand.  

A huge tip for the best flavor is making sure to bloom the pepper in the melted butter before tossing everything together.  And you MUST use freshly cracked pepper – it makes all the difference.  Same goes for the cheese – the best way to do this is buy a block of pecorino (or parmesan) and grate it in the food processor.  It take seconds and makes the best texture in this dish.  

Cacio e Pepe

Print Recipe
Classic Italian Pasta with Pecorino and Pepper
Course dinner
Cuisine Italian
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Cost $8

Ingredients

  • 1 lb. dried pasta - I prefer spaghetti or linguini
  • 4 - 5 Tbsp butter
  • 2 tsp freshly crushed black pepper
  • 1 cup grated pecorino or parmesan cheese plus more for topping

Instructions

  • Bring a large pot of heavily salted water to boil. Cook the spaghetti (or whatever pasta you plan to use) according to package directions, less one minute. Reserve 1 cup of pasta water before draining.
  • Meanwhile, when the pasta is close to done, heat a large saute pan over medium heat. Melt 3 Tbsp of the butter in the pan and toast the crushed pepper in the fat. Cook only for one minute, then add the cooked (drained) pasta directly to the pan and toss to coat with the butter and pepper. Toss in the full cup of grated cheese, continuing to stir and use the reserved pasta water to reach a desired silkiness with the sauce - I tend to use 1/2 to 3/4 cup.
  • Top with extra fresh pepper and grated pecorino - enjoy!

Notes

This recipe exemplifies the beauty of Italian cooking with minimal high quality ingredients, lending an extraordinary result with only minutes to cook.  I like pepper - feel free to use less for your own tastes.  Also, the cheese is up to you - I prefer pecorino over parmesan, as it's the classic for this recipe, but they both work!
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Dinner, Lunch

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

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Simply Grilled Chicken Tenders in a bowl with a fresh avocado cucumber salsa and a spicy sriracha sauce

Weeknights often demand a meal that can sit and wait happily, be served in several rounds to a crowd with differing tastes, and still maintain integrity.  “Bowls” fit the bill in all categories, allowing everyone to customize to their own likes, making this a very easy family dinner.  This post is a method as much as it is a recipe – you can customize this with whatever protein you prefer.  

To me, the star of this post is the grilled chicken.  The marinade is flexible, but flavorful, and allows overnight resting due to a low acid content.  The chicken, once cooked, can be kept for several days for future salads, bowls, or sandwiches.  My favorite ingredient in the marinade is by far the Worcestershire – not always something people use with chicken, but it works great here.

The best part about this whole recipe is that everything can be made in advance.  You could even assemble it a day or two ahead, allowing for a great busy weeknight meal or a crowd pleasing dinner party treat.  This could also be a great dinner for Cinco De Mayo.  

Grilled Chicken Bowls with Avocado Cucumber Salsa and Spicy Sriracha Sauce

Print Recipe
Marinated Chicken Tenders served with a fresh Avocado Cucumber Salsa and Spicy Sriracha Sauce
Course dinner, Lunch
Cuisine American
Keyword grilled chicken, burrito bowl, avocado cucumber salsa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

Grilled Chicken Tenders

  • 3 lbs chicken tenders, or sliced chicken breast meat
  • 1/2 cup olive oil
  • 4 cloves garlic, finely chopped
  • 3 Tbsp Worcestershire sauce
  • 1 lemon, grated zest and juiced
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp kosher salt, plus more for sprinkling later
  • 1 tsp black pepper, plus more for sprinkling later

Avocado Cucumber Salsa

  • 2 avocados, chopped
  • 1/2 English cucumber, chopped into small bites
  • 2 Tbsp chopped fresh cilantro
  • juice of one lemon or lime
  • 1 Tbsp olive oil
  • kosher salt and black pepper
  • tabasco sauce (4-10 dashes, to taste)

Spicy Sriracha Sauce

  • 1/2 cup mayo
  • 2 Tbsp Sriracha
  • 2 Tbsp buttermilk to thin (optional)
  • kosher salt and black pepper to taste

Bowls and Assembly

  • 3 cups cooked basmati or jasmine rice
  • halved cherry tomatoes, sprinkled with salt
  • chopped fresh cilantro or basil
  • lime or lemon wedges

Instructions

Grilled Chicken Tenders

  • To marinate the chicken, combine all ingredients (olive oil through salt and pepper) and pour over the chicken tenders, letting them sit for at least 15 minutes, and up to overnight.
  • Heat a grill, grill pan, or cast iron skillet over medium/high heat. When ready to cook the chicken, remove it from the marinade, sprinkle with extra salt, and cook each piece until done. Remove and set aside, repeating until all of the chicken is cooked. This can be done up to two days in advance.

Avocado Cucumber Salsa

  • Start by coating the chopped avocado with the juice of lemon, then add the remaining ingredients, stirring gently to not mash the avocado - this is more of a chopped salsa than a guacamole. Set aside until ready to use. If making ahead, make sure to cover with plastic wrap (direct contact to prevent oxidization). This will keep for a couple of days in the fridge.

Spicy Sriracha Sauce

  • In a small bowl, use a whisk to combine all ingredients until you have reached desired consistency. The buttermilk is only there to thin the mixture, feel free to substitute with a little water, or just leave it thicker. This can be done up to three days in advance, and also makes a great sandwich spread.

Bowls and Assembly

  • To serve, place 1/2 cup of rice in each bowl, top with chicken, avocado salsa, and any other desired toppings. Drizzle with the Spicy Sriracha Sauce and enjoy. These are great warm or at room temp.

Notes

As noted, all ingredients can be made in advance, so this is a great dinner party or busy weeknight dinner when needed.  
Parts of this recipe are loosely based on a few different ones from Half Baked Harvest, per usual!  
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Dinner

Cheesy Roasted Chicken and Sausage Meatballs

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Oven Roasted Chicken and Sausage Meatballs with Marinara and Melted Provolone.  It’s an easy weeknight answer to a lighter version of meatballs for spring.

These meatballs are incredibly easy, and seem fit for the spring season when we still want warming food but something a bit lighter.  The combination of chicken sausage with straight up ground chicken keeps the flavor intense and the whole dish is incredibly delicious.  It takes only minutes to prep, and can be mostly made in advance.  

The photo above is missing the marinara, but you can always assume it’s Rao’s in our house – feel free to substitute with whatever you prefer.  

The meatballs are first roasted on a baking sheet, ensuring a golden exterior, then they are added to a baking dish, topped with sauce and finished with a final round of melty mozzarella and provolone.  This is not the time for fresh mozzarella; stick with the block style you can shred yourself, or buy pre-packed shredded cheese. 

Cheesy Roasted Chicken & Sausage Meatballs

Print Recipe
Oven roasted Chicken and Sausage Meatballs with Marinara and melted provolone.
Course dinner
Cuisine American, Italian
Keyword Chicken Meatballs, Roasted Meatballs
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 1 lb. ground chicken
  • 1 lb. chicken or pork sausage, removed from casings
  • 2 eggs, beaten
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan
  • 3/4 tsp red pepper flakes
  • 3/4 tsp oregano
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh basil
  • kosher salt and black pepper
  • 1/4 cup water
  • 1/4 cup olive oil, for brushing the tops of the meatballs
  • 32 oz jar Rao's Marinara, or any brand you like
  • 8 oz grated mozzarella - not fresh
  • 6 slices provolone cheese
  • fresh oregano, for garnish

Instructions

  • Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken and sausage, mixing with a fork to loosen the meat and break it up. Add the beaten eggs, shallots, garlic, breadcrumbs, parmesan, pepper flakes, oregano, parsley, basil, and 1/2 tsp each salt and pepper, and add about 1/4 cup tap water. Continue to mix everything using the fork so to not condense the mixture, but bring it together lightly.
  • Using an ice cream scoop, form approximately 20 meatballs onto the prepared baking sheet. Using a basting or pastry brush, glaze the top of each meatball with a thin coating of olive oil. Bake for 15 minutes, then remove from the oven to put the meatballs into a 9 x 12 baking dish. Pour the marinara sauce over the meatballs, top with foil, and return to the oven for another 10 minutes.
  • Pull out the baking dish, top with the provolone and shredded mozzarella, and bake for another 8-10 minutes until the cheese is melty and the sauce is bubbling. Top with fresh oregano, and enjoy!

Notes

Ideally this recipe would be made with chicken sausage to keep them lighter, but pork sausage works fine as well.  
To make these ahead, work through the first baking step, pour the sauce over the meatballs, cover with foil, and finish the process from there when you are ready.  I don't recommend fully cooking in advance, as the lean chicken can get tough if overcooked.  
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Appetizers/Snacks, Dinner, Lunch

Oven Baked Nashville Hot Honey Chicken Tenders

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A delicious oven baked version of Nashville Hot Honey Chicken, served with Creamy Homemade Honey Mustard.  These tenders are bathed in a spicy honey butter sauce at the end that takes them over the top!  This is a crowd pleasing favorite.  

This recipe is basically a cornflake crusted chicken tender that is instantly bathed in a spicy hot honey butter sauce when taken out of the oven.  The sauce becomes part of the crust, and flavors the chicken intensely.  The combination of sweet from the cornflakes balances everything perfectly.  

The creamy honey mustard dip is easy to make and doubles as a great turkey sandwich spread – this recipe makes a lot, but you will like having some leftover.  

Oven Baked Nashville Hot Honey Chicken Tenders

Print Recipe
A healthier version of Nashville Hot Honey Chicken with Homemade Honey Mustard
Course dinner, Lunch
Cuisine American
Keyword chicken tenders, nashville hot honey chicken
Servings 6

Ingredients

Chicken Tenders

  • 3 lbs chicken tenders
  • 3 cups buttermilk
  • 2 tsp kosher salt
  • 4 cups cornflake crumbs (12 cups cornflakes ground into 4)
  • 1/4 cup flour
  • 1 tsp chopped fresh thyme
  • 2 tsp kosher salt
  • 3-4 Tbsp olive oil
  • 8 Tbsp salted butter, melted
  • 3 Tbsp Honey
  • 3 tsp cayenne pepper
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika

Homemade Creamy Honey Mustard

  • 1 cup plain greek yogurt (with some fat)
  • 2 Tbsp dijon mustard
  • 2 Tbsp Honey
  • 1 Tbsp Whole grain mustard
  • 1 tsp kosher salt
  • 3/4 tsp paprika
  • 2 tsp buttermilk

Instructions

Chicken Tenders

  • Place the chicken tenders in a large glass bowl with the buttermilk and kosher salt, allow to sit in the fridge for at least 20 minutes, up to overnight.
  • Pulse 12 cups of cornflake cereal in a food processor until you have about 4 cups of crumbs. Place in a shallow dish and mix in the flour, thyme, and salt.
  • When ready to make, preheat the oven to 425 degrees. Line two baking sheets with parchment paper
  • Remove the chicken tenders from the buttermilk, and dredge in the cornflake crumb mixture. Place them with space between, on the baking sheets. Drizzle the tenders with olive oil, and bake for 15 minutes. Flip the tenders, continue to bake for another 10 minutes until thoroughly cooked (165 degrees).
  • While the chicken is baking, heat the butter in a small saucepan, and stir in the other ingredients for the hot honey (butter through paprika). When the chicken is done, spoon the hot honey sauce over the tenders while hot - sprinkle with extra kosher or flaky salt. Allow to set for a few minutes.

Homemade Creamy Honey Mustard

  • Combine all ingredients in a bowl, using the buttermilk at the end to thin to your desired consistency. This will keep in the fridge for several days.

Notes

These chicken tenders are based on a recipe from Tieghan Girard at Half Baked Harvest. https://www.halfbakedharvest.com/oven-fried-chicken/ Her idea's are amazing - I have only tweaked a few things, but the honey mustard is my own.  
The Honey Mustard is great on a turkey sandwich too!
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Dinner, Lunch

Buffalo Chicken Pizza

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March is here and we are still on a buffalo chicken kick!  This time in a pizza.  This one has everything you love about wings, with the bonus of being on pizza, and it’s topped with fresh garlic and herbs – can we call that healthy?  

This is a recipe from Half Baked Harvest, she’s the queen of game day food, and I have only changed a few things here.  The key to this pizza is that herb topping – you can use whatever you have on hand – cilantro, basil, parsley, chives, scallions – just chop them up finely and mix with the red pepper flakes, fennel seeds and fresh garlic and you will love it.  This is so good I plan to use it on all kinds of pizza’s!

One short cut for this pizza is using rotisserie chicken – I often buy it at Costco in sealed packages of all white meat already pulled off the bones!  Alternatively, you can roast skin on, bone in chicken breasts at 375 for 30-35 minutes and just pull the meat off yourself.  Either way, it’s pretty easy.  

Buffalo Chicken Pizza

Print Recipe
Buffalo Chicken Pizza topped with green herbs and fresh garlic
Course dinner, Lunch
Cuisine American, Italian
Keyword buffalo chicken pizza
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
  • 1 cup shredded cooked chicken I use Rotisserie
  • 1/2 cup Frank's Red Hot Sauce
  • 2 Tbsp chopped fresh chives, divided
  • 1 tsp dried parsley flakes
  • 1/2 cup chopped fresh cilantro or parsley
  • 2 Tbsp chopped fresh basil
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, grated
  • 1/2 tsp fennel seeds
  • 1/3 cup ranch dressing See notes for homemade
  • 1 cup freshly grated whole milk mozzarella don't use fresh
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
  • Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
  • Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
  • To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
  • To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
  • Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!

Notes

This recipe is based on Tieghan Girard's Half Baked Harvest Sheet Pan Buffalo Chicken Pizza - I adjusted a few ingredients, but it's her genius idea of the herb seasoning that  makes this pizza over the top delicious!  
 homemade ranch dressing use 1/2 cup each of greek yogurt and sour cream, add 2 Tbsp buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper.  This will make extra for topping and eating veggies on the side!
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Appetizers/Snacks, Dinner, Lunch

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

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Crispy Seared Goat Cheese medallions served on salad greens tossed with a shallot vinaigrette.

This salad is one of our favorites – there’s no better way to get everyone to eat their greens, than by topping it with fried goat cheese!  Kids and grown ups will love this one – it’s a riff on the classic Barefoot Contessa Salad with Warm Goat Cheese, from her Parties cookbook.  The dressing comes from Erin French, and I think it pairs well with the goat cheese, and is simpler than Ina’s.  Erin French is the genius behind the famed Lost Kitchen, in Freedom, Maine. 

This dressing is always on hand in our fridge – it’s literally one shallot minced, covered with rice wine (or white wine) vinegar, then finished with olive oil, salt, and pepper.   The beauty of it comes from the tanginess of the shallots after macerating in the vinegar for about 20 minutes – they break down a bit and add great flavor  to salads.  You can also spoon it over grilled fish or chicken.  

The goat cheese medallions get coated in fresh soft white breadcrumbs, and then are pan seared in olive oil and butter.  Ideally you would make these right before serving, but if you must make them ahead, it’s possible to fry them and store for reheating later at 300 degrees for about 8 minutes.  You will want the insides to soften but maintain a crispy crust on the outside.  

Warm Goat Cheese Salad with Macerated Shallot Vinaigrette

Print Recipe
Crispy Goat Cheese Medallions on Salad greens tossed with a shallot vinaigrette
Course Appetizer, dinner, Lunch
Cuisine American, French
Keyword goat cheese salad, vinaigrette, shallot vinaigrette
Servings 6 people

Ingredients

Macerated Shallot Vinaigrette

  • 1 shallot, minced
  • 1/4 cup Rice Wine Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup olive oil

Warm Goat Cheese Medallions

  • 11 oz log of plain goat cheese, cold
  • 4 slices soft white bread
  • 2 large eggs
  • 2 Tbsp each, butter and olive oil, for frying

For the Salad

  • 6 cups mesclun greens, arugula, or spinach

Instructions

For the Macerated Shallot Vinaigrette

  • Combine the shallots with the rice wine vinegar in a small jar, allowing it to rest and macerate for at least 20 minutes, while you make the goat cheese medallions.
  • After 20 minutes, add the kosher salt, black pepper, and olive oil. Place the lid on the jar and shake vigorously to combine - set aside.

Warm Goat Cheese Medallions

  • Cut the crusts off of the bread, and chop into small cubes. Load them into a food processor, and pulse until you have small soft breadcrumbs. Pour them into a shallow bowl for dredging.
  • In a small bowl, whisk the two eggs with 1 Tablespoon of water.
  • Using a small sharp knife, or a piece of dental floss, slice the goat cheese into 12 even slices. Dunk each slice into the egg wash fully, then coat with the breadcrumbs, pressing to adhere. Set all 12 slices on a plate and refrigerate for at least 15 minutes to make sure they are cold when you cook them. This way the cheese won't melt before the coating cooks.
  • When ready to cook, heat 1 Tbsp each of olive oil and butter, and evenly space 6 slices of the breaded goat cheese medallions. Cook until the breadcrumbs are golden brown on each side, and the goat cheese is just starting to melt inside. Set aside on a plate and cook the remaining goat cheese slices.

Assemble the Salad

  • When ready to serve, toss the greens with the dressing, adding salt to taste as needed. Top each salad with two goat cheese medallions, and finish with cracked black pepper.

Notes

This recipe is a spin on the Barefoot Contessa's Salad with warm goat cheese, using a slightly tweaked version of Erin French's Macerated Shallot Vinaigrette.  I love how Ina uses the fresh breadcrumbs to coat the goat cheese, as they lend a great consistency to the coating when pan seared.  The dressing is classic Erin French (The Lost Kitchen) where simplicity rules.  
This is one of my daughter's absolute favorite things to eat - I have worked on how to make extra for eating later, and while nothing beats fresh out of the pan goat cheese, you can store these (fully cooked) in the fridge, and reheat for 5 minutes in a 325 degree oven.  The dressing keeps great for at least a week.  
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Dinner

Roasted Zucchini and Sausage Lasagna with Garlic Oregano Breadcrumbs

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The Ultimate Lasagna made up of the best parts of my favorite recipes in one dish that hits all the notes – sausage, roasted zucchini, goat cheese, and it’s all topped with garlic oregano breadcrumbs.

January is definitely a good lasagna month.  It’s really long, cold, and there’s not always a ton to look forward to, so lasagna can help.  This one is really helpful.  It is the culmination several recipes folded together to make my ideal version of this amazing dinner – and it can be made ahead.  We are expecting up to two feet of snow here this weekend, so let’s do this!

My two favorite lasagna recipes are both from the Barefoot Contessa, and I’ve been making them for years.  This recipe idea came from a desire to make both at once.  I know some people don’t like ricotta cheese, and I feel bad for them about that.  I think they’re missing out.  One trick to make the ricotta issue go away is to combine goat cheese into the mixture.  It ramps up the flavor and helps with the texture issue that likely is the root of it.  Ina was a genius for putting goat cheese in lasagna and I promise to always follow suit.  

The recipe has a few steps to prepare your layers, but it’s all easy and can be done simultaneously.  It’s best to have the ingredients not screaming hot, so plan to let the sauce cool a bit before assembly.  

Roasting the zucchini reduces the moisture content while also adding flavor – it’s a great trick for making any baked dish with vegetables.  Ina’s Roasted Vegetable Lasagna calls for Eggplant and Zucchini – I prefer to use only zucchini, but you could use whatever you like.  

Roasted Zucchini and Sausage Lasagna with Garlic Oregano Breadcrumbs

Print Recipe
the ultimate lasagna filled with roasted zucchini, sausage, goat cheese, and topped with garlic oregan breadcrumbs.
Course dinner
Cuisine Italian
Keyword lasagna, roasted vegetable lasagna, sausage lasagna
Servings 8 people

Ingredients

  • 3-4 small zucchini squash sliced lenghwhies, 1/4 inch thick
  • 1/4 cup olive oil, plus 2 Tbsp later
  • kosher salt & black pepper
  • 3 tsp dried oregano, divided
  • 2 Tbsp minced garlic (about 4 cloves), divided
  • 10 oz no boil flat lasagna noodles
  • 1 lb. mild chicken sausage, removed from casings
  • 16 oz whole milk ricotta cheese
  • 8 oz plain goat cheese (at room temperature)
  • 2 xl eggs, lightly beaten
  • 1/2 cup chopped fresh basil leaves
  • 2 tsp red pepper flakes (optional), divided
  • 1 cup freshly grated parmesan cheese, divided
  • 40 oz Rao's Marinara Sauce
  • 1 lb. fresh mozzarella
  • 1/2 cup Panko breadcrumbs

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet (or two if needed, don't crowd the pans) with the sliced zucchini, leaving a little space between them. Drizzle them evenly with olive oil, salt, pepper, 1 tsp of the dried oregano, and some red pepper flakes (1 tsp, if desired). Roast for 20 minutes, then add 1 Tbsp of the minced garlic, roasting an additional 5-10 minutes until the zucchini is slightly golden and shrunken a bit. This is the sign that the vegetables won't make the lasagna watery. Set the zucchini aside to cool a bit before assembly.
  • Set the oven temp to 350 degrees. Fill a large baking dish with the hottest tap water, and slide the lasagna noodles into the water, one by one to prevent sticking. Allow them to soak for about 15 minutes until they are slightly softened, but not cooked.
  • In a large saute pan, or sauce pot, cook the sausage in 1 Tbsp olive oil, breaking up into small pieces until no longer pink. Add the Rao's to the pot with the sausage, and cook over medium low heat for a few minutes to let the flavors meld. Set aside for assembly.
  • In a medium sized bowl, combine the ricotta, goat cheese, beaten eggs, chopped basil, red pepper flakes (if using) and 1/2 cup of the grated parmesan (reserving the rest for topping). I use a whisk to break up the goat cheese into the ricotta, and it's important to have the goat cheese at room temperate so it combines evenly.
  • When ready to assemble, make sure all of your ingredients are cooled enough to the touch. Starting with 1 1/2 cups of marinara, coat the bottom of a 9x13 baking dish, then arrange the zucchini slices on top - this can be done in one or two layers, depending on how big your slices are. Lay the lasagna noodles on top of the zucchini, then top with 1/3 of the sliced mozzarella, and 1/3 of the ricotta cheese mixture, in dollops to fit between the mozzarella. Repeat the process twice more, starting with the marinara, and finish with one final thick layer of marinara on the very top. Sprinkle the remaining 1/2 cup grated parmesan cheese, and either wrap the lasagna to bake later, or place in the oven at 350 degrees for 35-40 minutes. If cooking from the fridge or freezer, adjust the cooking time to accomodate (45-55 minutes should do it).
  • While the lasagna is baking, toss the Panko in 2 Tbsp olive oil, 1 Tbsp of the chopped garlic, 1 tsp of the oregano, red pepper flakes (optional) and 1/2 tsp each of kosher salt and pepper into a small saute pan, heating to toast to a golden brown color. When ready to serve, sprinkle the toasted breadcrumbs on top of the lasagna.

Notes

This recipe is extremely versatile and easy to make ahead.  You can omit the sausage to make it vegetarian, and adjust the level of spice however you like.  It works to bake directly from the fridge or freezer (just note extra baking times in the recipe).  
The lasagna combines my favorite parts from several different recipes, making it what I consider the ultimate dish.  Most notably, Ina Garten's Lasagna with Turkey Sausage https://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe-1915666, and her Roasted Vegetable Lasagna https://barefootcontessa.com/recipes/roasted-vegetable-lasagna.  I also found inspiration for the breadcrumbs from Half Baked Harvest, which might be the best part (Tieghan uses these on many recipes, here is her blog) https://www.halfbakedharvest.com . 
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