Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

2 Comments

Seared Flank Steak Quesadillas, with melty blue and cheddar cheese, and spicy red and green onions.  A perfect weeknight family dinner, and a game day treat you can make ahead for a crowd.  Even if the Pats aren’t playing this weekend…

 

When I first got married, I really wasn’t much of a cook.  This was one of the first things I came up with when I started figuring things out.  It was inspired by our love of getting a good steak with blue cheese melted on top, but making it more economical and weeknight friendly.  It remains one of our favorite dinners, and now our kids love it too.  It’s easy, fast, and definitely much cheaper than a night out at a steak house – especially for 6.  

The only trick I have to share for making a good quesadilla is to make sure to layer cheese on either side right against the tortilla, and cover the top with something (either a pan lid or tinfoil) while you cook it, so ensure the cheese will melt properly.  

Seared Flank Steak and Blue Cheese Quesadilla's

Print Recipe
Seared Flank Steak Quesadilla with melty blue and cheddar cheese, red and green onions
Course dinner, Lunch, Snack
Cuisine American
Keyword steak quesadilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1.5 lbs flank steak
  • Avocado oil, Salt & Pepper for the steak can also use canola oil
  • 8 oz freshly grated sharp cheddar cheese
  • 8 oz crumbled blue cheese
  • 1 small red onion, halved, then sliced very thin
  • 2 bunches scallions, chopped
  • 12 flour tortilla's I like Trader Joe's Homestyle
  • sliced avocado, sour cream and cilantro for serving

Instructions

  • Heat a Cast Iron skillet over medium/high to high heat. Rub the flank steak with a generous coating of kosher salt and cracked black pepper. Set aside until skillet is ready.
  • When the skillet is very hot, pour 1-2 Tbsp Avocado or Canola Oil (something with a high cook point), and add the steak, cooking until well seared and the skin releases from the pan - flip, and continue to cook to your desired level of doneness. I suggest not over-cooking, as the steak will continue to heat in the quesadilla's. I do about 4-5 minutes a side for medium rare. Let the steak rest, then slice thinly against the grain for use in the quesadilla's.
  • Wipe out the skillet, and reheat over medium-low heat while you prepare the quesadilla ingredients. When ready, place another tablespoon or two of the oil, lay down a tortilla, top with cheddar cheese, sliced steak, red onion, chopped scallions, and finish with the crumbled blue cheese and the top tortilla. I use a lid from a small saucepan to top the quesadilla while it cooks, to help melt the cheese inside. You can also use a piece of tinfoil for this. When the cheese is melting and the tortilla is golden brown, flip and continue heating on the other side. The total process only takes about 5-7 minutes. Repeat with the remaining ingredients, using another tablespoon of oil for each quesadilla. Let the quesadilla's rest for a few minutes before cutting into triangles. Serve with sliced avocado sour cream, and chopped cilantro.

Notes

These can be made ahead and either kept warm in a low oven, or reheated for later use.  They are great as leftovers, and you could cut into small triangles for a game day appetizer.  
Some kids (and adults) don't like blue cheese - feel free to use just cheddar as they will still be delicious!
Continue Reading

Dinner

Skillet Roasted Mexican Chicken

No Comments

Mexican spiced chicken breasts with melted cheese, seared and roasted in a cast iron skillet.  Easy for a weeknight and delicious enough for a weekend!

This is one of those recipes that isn’t much of a recipe, but more a method.  It mimics blackened chicken, but with a Mexican twist.  We love Mexican food, and this is an easy way to make a start to a meal that spins into many variations – pleasing different needs with one main course.  Add it to a burrito bowl with rice and beans, top a salad, or just eat the chicken on its own – it all works.  

The simplicity of this recipe is why it shines – it’s easy, fast, and uses only a few ingredients.  The chicken is seasoned with taco spices, pan seared, then roasted with cheese on top to finish in the oven.  This process leads to juicy chicken, without the hassle of trying to perfectly cook chicken through on the stove top.  I love Trader Joe’s taco seasoning, or you can use this recipe for homemade if you have time – 

https://walestable.com/oven-baked-tacos-with-cilantro-ranch/

This method for cooking chicken works in a million recipes – blackened, just salt and pepper, with or without cheese.  The ease comes from the circulatory heat of the oven evenly cooking the chicken breasts all the way through instead of relying on heat from the pan to do all the work.  

Skillet Roasted Mexican Chicken

Print Recipe
Mexican spiced chicken breasts, pan seared and oven roasted with melty cheddar and pepper jack
Course dinner
Cuisine Mexican
Keyword Mexican, Chicken, Roasted Chicken, Skillet Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients

  • 6 split chicken breasts
  • 2 Tbsp Mexican or Taco Seasoning (my recipe link in notes below, or store-bought)
  • 3 Tbsp Canola or Avocado Oil
  • 12 oz Grated Cheese Cheddar, Pepper-Jack, Montery Jack - anything you like!
  • sliced avocado, cilantro, sour cream for toppings

Instructions

  • Preheat the oven to 350 degrees, and position a rack in the center of the oven
  • Heat an oven-safe skillet over medium heat - I prefer cast iron for recipes like this.
  • Rinse and pat the chicken breasts dry, then season liberally with the taco or Mexican seasoning on both sides.
  • Heat the oil in the skillet, and sear the chicken breasts (three at a time, so in two batches) for about 7 minutes , then flip for a minute or two. Remove to a plate, and then repeat with the remaining three chicken breasts. When done, load all of the chicken back into the skillet, leaving the more cooked sides facing UP. Top evenly with the grated cheese, and throw the skillet into the oven to roast for approximately 8-12 more minutes, depending on the thickness of your chicken breasts. NOTE: if you are only making 3 or 4, you can do this whole process in one step, but if you do more than that the chicken won't sear properly. Alternatively, you can use two skillets at the same time, and roast simultaneously as well. Chicken is cooked when it reaches 160 degrees - it will continue to cook as it sits in the pan out of the oven.
  • When the chicken has rested, serve sliced over Spanish rice, a salad or chopped into taco's. This is a great leftover item for lunch the next day. Toppings like sliced avocado cilantro, salsa and sour cream are great additions. Enjoy!

Notes

This is a very adaptable recipe that makes great leftovers - the chicken stands alone, goes great with rice, salad, into tacos or quesadilla's, burritos - you name it.  It tastes just as good the next day, and is quick and easy with little prep and only one pan.
Taco seasoning - you can use this recipe, or make your own, and store bought is great too - I love Trader Joe's taco seasoning.  https://walestable.com/oven-baked-tacos-with-cilantro-ranch/
Continue Reading

Dinner

Weeknight Bolognese

No Comments

Easy pasta bolognese, delicious and simple – from the Barefoot Contessa!

This recipe is completely untouched as it is perfection in a bowl – Ina Garten’s Weeknight Bolognese cannot be improved upon.  It’s one of the recipes that made me want to start this blog – worth sharing and repeating, again and again.  We used to make it every Friday night – it’s also showing up on birthdays and would be an amazing Christmas dinner!

Critics say this isn’t bolognese, as it doesn’t have the long list of ingredients and doesn’t take all day to simmer.  The simple fact is that it tastes as good as the real deal, and is honestly one of the easiest dishes to make.  It can be prepared ahead, easily reheated, frozen, delivered, and gifted.  It’s a multi-tasking meal that you all need to make, if you haven’t already.  

Weeknight Bolognese

Print Recipe
Barefoot Contessa's most perfect pasta recipe - easy and absolutely delicious!
Course dinner
Cuisine Italian
Keyword bolognese, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 2 Tbsp olive oil
  • 1 lb ground beef (85-90% lean)
  • 4 colves garlic, minced
  • 1 Tbsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 1/4 cups red wine, divided I use Pinot Noir or Cabernet
  • 1 28 oz can crushed tomatoes I like San Marzano
  • 2 Tbsp tomato paste
  • kosher salt and black pepper
  • 1 lb dried pasta
  • 1/4 tsp ground nutmeg
  • 1/4 cup fresh basil leaves, torn or chopped
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan, plus extra for serving

Instructions

  • Heat 2 Tbsp olive oil in a large dutch oven or high sided skillet. Add the ground beef, breaking up and stirring until cooke through and is no longer pink in color, about 5 minutes. Stir in the garlic, oregano and red pepper flakes, and cook for one minute. Pour 1 cup of the wine into the pot and stir to scrape up any ground bits from the bottom of the pan. Add the tomatoes, tomato paste, 1/2 Tbsp kosher salt and 1 tsp black pepper, stirring until combined. Bring to a boil and then reduce to a simmer for 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, and cook the pasta according to package directions, for al dente.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, along with the remaining 1/4 cup red wine to the sauce and simmer for a few more minutes until slightly thickened. Add the grated parmesan at the very end, then toss with the cooked pasta. Garnish with extra grated parmesan and freshly torn basil leaves. ENJOY!

Notes

This recipe is on a weekly rotation in our house, and shows up for holidays and birthdays as well.  It's easy enough for any night, but special enough for the best occasions.  It's foolproof, simple, and I love it.  Thank you Ina!
This is also a recipe you can double, triple, even quadruple for a crowd.  The sauce freezes well in quart size containers, and always tastes even better the next day.  I also think it would make an excellent lasagna sauce - maybe a future recipe!
Continue Reading

Dinner, Lunch

Game Day Beef Chili

No Comments

The ultimate beef chili recipe, no beans, rich and hearty and perfectly balanced in flavor.

Most everyone loves chili this time of year, and it’s the perfect meal to make ahead for busy weekends, and it lasts for days as easy leftovers.  I’ve made dozens of recipes, and we have always had a tradition of this on Halloween – I hoped to get this up ahead of time, but better late than never!  This has become our favorite recipe by far.  No beans, all beef, loads of flavor – don’t skimp on the 6 Tablespoons of chili powder!  I promise it’s not too spicy.  This is almost an exact replica of Geoffrey Zakarian’s Game Day Chili – I adjusted the tomatoes a bit for consistency.  https://www.foodnetwork.com/recipes/geoffrey-zakarian/game-day-chili-2306029

I try to use good quality beef for this – it cooks for a while, and anything honestly will work, but the flavor of grass fed works really well here.  This makes a HUGE batch, so definitely plan to invite friends over for dinner.  

Game Day Beef Chili

Print Recipe
Rich and hearty beef chili
Course dinner, Lunch, Soup
Cuisine American
Keyword chili, beef chili
Servings 10

Ingredients

  • 3 Tbsp olive oil
  • 3 lbs ground beef use grass fed if you can
  • salt and pepper
  • 6 cloves garlic, minced
  • 2 large yellow onions, chopped
  • 2 bunches scallions, chopped reserve some for topping
  • 2 Tbsp tomato paste
  • 6 Tbsp chili powder
  • 1 12 oz bottle of beer
  • 1 28 oz can of crushed tomatoes
  • 1 28 oz can of fire roasted diced tomatoes
  • 2 cups chicken or beef stock
  • 2 Tbsp Red Tabasco Sauce
  • 2 Tbsp Green Tabasco Sauce

Toppings

  • cilantro
  • sliced jalepeno or serano pepper
  • full fat greek yogurt, or sour cream
  • sliced avacado

Instructions

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally, breaking up until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Don't skip this long cooking step with browning the beef. Season with salt and pepper, about 1 Tbsp salt and 2 tsp black pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

Notes

This recipe is almost exactly the same as Geoffrey Zakarian's Game Day Chili - I swapped one can of tomatoes for crushed, as I prefer the consistency, but this recipe is perfect as it is!  
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Everything Bagel Seasoned Grilled Cheese Sandwiches

No Comments

Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning

My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu.  Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.

One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy.  However, this one can be fully prepped in advance, so the quick cooking can take place right before serving.  I found the crust almost stuck better after resting in the fridge for a while.  If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven.  I didn’t quite have room for 20 that way!

Everything Bagel Seasoning Grilled Cheese

Print Recipe
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Course dinner, Lunch, sandwich, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2

Ingredients

  • 4 slices sourdough or French country bread
  • 4 Tbsp room temp butter
  • 1/4 cup grated parmesan
  • 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
  • 1 cup shredded sharp cheddar
  • 1 cup shredded mozzarella

Instructions

  • Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
  • In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
  • Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
  • Serve warm with ketchup on the side!

Notes

There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves.  This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
Continue Reading

Dinner

Spicy Ramen Noodles with Ground Chicken and Sneaky Veg

No Comments

Healthy Ramen Noodles with a Spicy Soy Ginger Sauce, Ground Chicken, Shitakes, and Kale, topped with hot sesame oil.   The mushrooms blend into the ground chicken with the sauce and can be completely undetectable if you have picky eaters – hence, the title…

If I’m being honest, this isn’t my style of food.  My family loves it, and I found this recipe makes me love it too.  It’s an adaptation from Half Baked Harvest’s 30 minute Spicy Sesame Noodles with Ginger Chicken, which is amazing and easy, and I’ve tweaked it slightly here.  It’s an easy meal to make ahead and leave in the pot, allowing everyone to heat portions as needed.  It’s also great the next day for lunch, or dinner again!  Great for the busy seasons, and healthy enough for a Monday night of feeling good about what you are eating.  

The ingredients are supremely healthy here, and as always, it’s worth the splurge to buy the good stuff.  I find the ramen noodles in packs of 4 at Whole Foods, pictured above (2 oz each) which means my family needs 1.25 boxes for this meal, but you likely would be fine with just one.  You can also use Ramen packets and simply discard the packaged seasoning.  I also should state this recipe is SPICY – in a REALLY delicious way, but if you don’t love spice, perhaps omit the red pepper flakes in both locations of this recipe, and substitute a small amount of black pepper with just the chicken mixture.  

Spicy Ramen Noodles with Ground Chicken and Sneaky Veg

Print Recipe
Ramen Noodles, with Ground Chicken, Kale, Mushrooms and a Spicy Ginger Soy Sauce.
Course dinner
Keyword ramen, noodles, healthy, ground chicken, kale, mushrooms
Cook Time 25 minutes
Servings 6

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup pomegranate juice
  • 2 Tbsp honey
  • 3 Tbsp Sesame Oil
  • 1 lb ground chicken
  • 1 Tbsp red pepper flakes
  • 4 cloves garlic, minced
  • 1 inch knob of fresh ginger, grated on a microplane
  • 3 cups finely chopped shiitakes and/or crimini mushrooms
  • 2-3 cups shredded tuscan kale ribs removed
  • 10 oz ramen noodles
  • 2 Tbsp sesame seeds
  • 1/4 cup scallions, sliced diagonally
  • pomegranate arils, for topping

Hot Sesame Oil for Topping

  • 1/4 cup sesame oil
  • 1 tsp red pepper flakes
  • 1/4 cup chopped peanuts

Instructions

  • In a glass measuring cup, mix the soy sauce, pomegranate juice, honey, and 1/2 cup water. Set aside for use later
  • In a large skillet with high sides, or a dutch oven, heat the sesame oil over medium heat, and cook the ground chicken until no longer pink. Add the red pepper flakes, garlic, ginger, and mushrooms, stirring to combine and release the flavors. Add 1/2 of the soy sauce mixture, and cook for 2-3 minutes, until the liquid has concentrated a bit. Add the kale and the remaining soy sauce mixture, and simmer over medium low heat for a few minutes until the kale has wilted, and everything comes together.
  • Meanwhile, in a large saucepan, cook the Ramen noodles according to package directions - drain and reserve to add to the chicken mixture in the large pot.
  • When the kale has wilted, add the noodles, along with the sesame seeds and sliced scallions, remove from the heat and stir to combine. When ready to serve, top with the Hot Sesame Oil below, or simply top with crushed peanuts, sliced scallions and pomegranate arils.

Hot Sesame OIl for topping

  • In a small saucepan, cook the sesame oil with the red pepper flakes until hot, then pour into a glass bowl with the chopped peanuts.

Notes

This recipe is an adaptation from Half Baked Harvest's 30 minute Spicy Sesame Noodles with Ginger Chicken - it's a great dish and I have only tweaked a few things.
If you have picky eaters, don't let them see the mushrooms - they will never know they are in there if you chop them up small enough!
This dish is spicy - tread lightly with the red pepper flakes if you aren't hoping for that!  
Continue Reading

Dinner

Roasted Italian Meatballs with Creamy Parmesan Polenta

No Comments

Roasted Italian Meatballs, simmered in marinara sauce, served with creamy parmesan polenta.  Two Barefoot Contessa recipes worth putting on repeat.  These are being dubbed “Bobby’s Meatballs” in a nod to Bobby Carlin, whose Thanksgiving was never complete without meatballs – we think he’d approve!

These recipes are both incredible on their own, and probably should be separate posts, but they are SO GOOD TOGETHER!  The meatballs are to die for, easy to make, and freeze well.  The polenta is perfection, and works well with roasted veggies or just straight out of the pot with a spoon.  Thanks Ina for being the food genius that never fails.  

I forgot to include the chopped garlic in the photo of ingredients for the polenta (right side).  The polenta is simple, and so are the meatballs, so once again, quality is key.  If you don’t like to use veal, just double the ground pork – the meatballs will be amazing.  

I purchase Quart size containers on Amazon (the ones you see in prepared food stores) as they freeze well and stack in the fridge easily.  You can make this ahead and serve later in the week – up to 3 days without freezing – the polenta should be made the same day though.  

Roasted Italian Meatballs with Creamy Parmesan Polenta

Print Recipe
Roasted Italian Meatballs simmered in marinara with creamy parmesan polenta - AKA "Bobby's Meatballs"
Course dinner
Cuisine Italian
Keyword meatballs, polenta
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

Roasted Italian Meatballs

  • 1 lb ground beef 85 percent is great here
  • 1/2 lb ground pork
  • 1/2 lb ground veal use double ground pork if you don't eat veal
  • 1 3/4 cups dry seasoned breadcrumbs
  • 1/2 cup freshly ground parmesan 2 oz
  • 1/2 cup freshly ground pecorino 2 oz
  • 2-3 cloves garlic, minced
  • 2 Tbsp chopped fresh parsley
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes optional
  • 2 large eggs, beaten
  • 3/4 cup red wine I use cabernet
  • 3/4 cup water
  • 1/2 cup olive oil this is for brushing the meatballs before baking
  • 2 jars Rao's Marinara (32 oz each)

Creamy Parmesan Polenta

  • 6 cups chicken stock
  • 2 cloves garlic, minced
  • 1 1/2 cups stone ground whole grain cornmeal Bob's Red Mill Medium Grind is great here
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 cups grated parmesan
  • 4-6 tbsp creme fraiche
  • 3 Tbsp unsalted butter, diced

Instructions

Roasted Italian Meatballs

  • Preheat the oven to 400 degrees, and arrange two racks in the center of the oven. Line two baking sheets with parchment paper.
  • In a large bowl, mix the ground beef, veal, and pork together with a fork and your fingers, breaking it up as you go. Add the bread crumbs, pecorino, parmesan, garlic, parsley, salt, pepper, red pepper flakes, eggs, wine and water, mixing thoroughly but gently - you don't want to compress the mixture.
  • Using a 2 oz (1 3/4") ice cream scoop, form the meatballs and spread evenly between the two baking sheets - you will have about 30 in total. Brush the tops with olive oil, and roast for about 20-25 minutes, until lightly browned.
  • In a large pot, heat the marinara sauce over a medium-low flame, and gently add the meatballs to the sauce, and simmer for about 10 minutes. Keep warm and serve with the polenta and a sprinkle of shaved parmesan.

Creamy Parmesan Polenta

  • Add the minced garlic to the chicken stock in a large stock pot and bring to a boil. Reduce heat to a simmer, and slowly pour the cornmeal into the stock, stirring constantly with a whisk to break up any clumps that might form. Add the salt and pepper, and continue to simmer for another 8-10 minutes, stirring frequently with a wooden spoon. Depending on your desired consistency, remove from the heat when it hits the thickness you want. Off the heat, add the parmesan, creme fraiche, and diced butter. This will thicken the polenta as well. Taste for seasoning and serve hot with meatballs and sauce.
  • I let this sit in a covered pot off the heat, and reheat as needed, thinning with extra chicken stock. Many recipes say you can't make polenta ahead, but I find it reheats well like this.

Notes

These are two of my all time favorite Barefoot Contessa recipes, found in her book titled, "Cooking for Jeffrey".  The meatballs are even better the next day, freeze well, and please a crowd for a weeknight dinner,  holiday meal, or a game day sandwich spread.  My husband and son prefer the meatballs in a sub, but all the girls in our house like the polenta - almost more than the meatballs themselves!  My son also loves to bring leftovers for lunch at school in a thermos. 
Continue Reading

Dinner

Slow Cooker French Chicken with Mustard and Kale

No Comments

Slow cooked chicken simmered in white wine, mustard, and cream, with kale, shallots, and parmesan.  I truly love this with mashed potatoes, but baked rice or polenta are a great base too.  

A favorite slow cooker recipe that feeds a crowd and works for those busy weeknights most are experiencing this time of year.  This is a Half Baked Harvest gem – Tieghan Girard calls this “Slow Cooker French Wine and Mustard Chicken”. https://www.halfbakedharvest.com/slow-cooker-french-wine-and-mustard-chicken/, which fits but I changed the name a touch to reflect the flavors I find make the dish.  I absolutely love this, and you will too.  

Simple ingredients here, so quality is key.  Searing the chicken is important, imparting flavor and texture to the chicken, more than most slow cooked recipes I’ve tried.  The Sauce is simply thrown in and stirred, toss the chicken in with a few pats of butter and close the lid.  

Slow Cooker French Chicken with Mustard and Kale

Print Recipe
Slow cooked chicken simmered in white wine, mustard, and cream with kale, shallots and parmesan.
Course dinner
Cuisine American, French
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Cost $25

Equipment

  • slow cooker

Ingredients

  • 4-6 split chicken breasts, skin on, deboned roughly 2.5 lbs
  • kosher salt and black pepper
  • 2 Tbsp chopped fresh thyme leaves, divided in half
  • 1 1/2 cups dry white wine I like Pinot Grigio
  • 1/2 cup heavy cream, or full fat canned coconut milk
  • 3 Tbsp dijon mustard
  • 3 Tbsp whole grain mustard
  • 3 shallots, thinly sliced
  • 3-4 cloves garlic, smashed, peeled, and minced
  • 2 Tbsp Olive oil
  • 3 Tbsp butter
  • 1/2 cup grated parmesan
  • 1 bunch tuscan kale, stemmed and roughly chopped

Instructions

  • Start by seasoning the chicken liberally with salt and black pepper, and 1 Tbsp of the chopped fresh thyme. Let the chicken rest and come close to room temp while you preheat a 12 inch skillet (cast iron works great here) to medium high heat.
  • In the basin of your slow cooker, combine the ingredients for the sauce - white wine, cream or coconut milk, both mustards, shallots, garlic, and the remaining Tbsp of thyme. Stir until you see everything come together.
  • When the skillet is hot, add 2 Tbsp of Olive oil, and sear the chicken, skin side down first, for roughly 3 minutes a side, looking for a golden crust. Be careful not to overcrowd the pan, as the skin will steam rather than get the desired color. I tend to do this in two batches, and keep the chicken on a plate to the side in between. When done, place all the chicken into the sauce in the slow cooker, keeping the skin up and out of the liquid. Add any remaining juices from the plate too - even if just a tablespoon of drippings, they hold incredible flavor. Throw the butter into the top in a few pieces, cover and cook on high for 2 1/2-3 hours. Cook time will depend on the size of your chicken breasts.
  • At the end of the cook time, remove the chicken to a plate, and toss the kale and parmesan into the cooking liquid. Cook on high for another 5-10 minutes until the kale is wilted. Then put the chicken back into the sauce, and serve as you like. I like this dish over baked white rice, mashed potatoes, even polenta. It also holds up on it's own with a side of salad.

Notes

This recipe is taken from Half Baked Harvest, Tieghan Girard's incredible food blog - she calls it "Slow Cooker French Wine and Mustard Chicken" - I have only made minimal tweaks, but renamed it as I think it claims the true flavors of the recipe more.  
You can make this with skinless chicken breasts, but I highly recommend using skin on - it's easy to de-bone chicken breasts if your butcher doesn't offer it cut this way.  
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Turkey Burger Sliders

1 Comment

Oprah’s favorite turkey burgers, downsized and done right!   Hands down the winner for all turkey burgers I’ve come across.  These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!

This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger.  It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa!  She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!

Turkey burgers get a bad rap, and they often should.  Unusually dry and bland, they can taste like cardboard.  These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly.  They are easy to prep in advance and cook later, as they benefit from resting in the fridge.  They also freeze well, which makes them a great make ahead meal for busy weeknights.  They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately.  (I forgot to put the lemon in this pic!)

 

Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders.  It’s a fun meal that makes a great leftover after school snack too, when downsized like this.   The ingredients to the right are for serving and topping – including the TJ’s slider buns.

Turkey Burger Sliders

Print Recipe
Oprah's favorite turkey burger, downsized and done right!
Course dinner, Lunch
Cuisine American
Keyword turkey burger, maralago turkey burger, sliders
Servings 6

Ingredients

  • 1/8 cup chopped scallions
  • 1/8 cup chopped celery
  • 1 Granny Smith apple, peeled and chopped
  • 1/8 cup canola oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs dark ground turkey meat
  • 1 tsp tabasco
  • 1/2 lemon, zest grated and juiced
  • 1/2 cup chopped fresh parsley
  • 1/8 cup mango chutney SEE NOTES**
  • burger buns I use slider buns from Trader Joe's
  • 12 slices cheddar or Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 2 Tbsp mango chutney
  • 2 dashes tabasco
  • sliced avocado, for serving if desired

Instructions

  • To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
  • When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
  • I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
  • For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.

Notes

  •  This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger.  I have made a couple of minor adjustments.
  • The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating.  I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
  • Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!
Continue Reading

Dinner

Roast Chicken with Goat Cheese

No Comments

Simple chicken perfection with goat cheese, sun-dried tomatoes, and basil, roasted under crispy skin.  This is a dinner that is often requested by all four of my kids, which is a rarity!

This is a classic Barefoot Contessa recipe that I’ve been making for as long as I have cooked.  It’s an easy dinner that you can assemble ahead, and roast when you are ready to eat.  You can switch up the cheese – I have used Boursin, which gets messy (but delicious!), feta, or even mozzarella.  Leave the tomatoes out and sub in some sautéed mushrooms, spinach, or just do the cheese and basil – it’s a great base recipe with lots of variations to work with.  

This is another recipe with such few ingredients that the quality really matters – buy the best chicken breasts you can find.   

Roast Chicken with Goat Cheese

Print Recipe
Boneless Chicken with Goat Cheese, Sun-dried Tomatoes, and Basil, Roasted under crispy skin.
Course dinner
Cuisine American
Keyword chicken breast, goat cheese, roasted chicken, basil, tomatoes
Servings 6

Ingredients

  • 6 boneless chicken breast halves, skin on
  • 12 oz herbed or plain goat cheese. sliced into discs
  • 12 pieces of sun-dried tomatoes, in olive oil, drained
  • 1 small bunch of large basil leaves
  • 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  • Preheat the oven to 375 degrees, with a rack positioned in the middle of the oven.
  • Gently pull the chicken skin up on one side of each breast, and slide in two pieces of sun-dried tomatoes, two discs of goat cheese, and two leaves of basil, stacking and then folding the skin back over the top. You are almost making little chicken presents, stuffed with all these items, and then wrapped in the skin again. Line the chicken gifts up spaced on a baking sheet.
  • Drizzle olive oil generously over the top of each chicken breast when stuffed, then sprinkle heavily with salt and pepper - there is a lot to season here, so go for it! Toss the baking sheet in the oven, and roast for 35 minutes, until the chicken registers 165 degrees.
  • To serve, simply cut into the chicken and enjoy - this goes great with a simple green salad or any roasted vegetable.

Notes

This is one of the best healthy dinners from the iconic Barefoot Contessa - a recipe I've been loving for years, and has become a heavily requested repeat by all four of my kids - which is a rare thing!
This can be assembled in advance, but I don't recommend roasting until you are ready to eat.
Continue Reading