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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Appetizers/Snacks

Cheesy Baked Buffalo Chicken Dip

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Cheesy baked buffalo chicken dip with pepper jack and blue cheese.

Going into Superbowl weekend with a crowd pleasing appetizer you can make ahead and adjust for whatever size party you have.  Of the many versions I’ve made over the years, this one stands out with the best balance of flavor and heat.  The recipe comes from a food blog called Foodwishes.com, and the secret ingredient here is Old Bay Seasoning – trust me, it works.  

If you prefer less heat, omit the cayenne, but if you are up for it, the spice lends a great kick.  My favorite dipper for this is pretzel snaps – perfect shape and size for dipping, and the pretzels just work with this.  

Cheesy Baked Buffalo Chicken Dip

Print Recipe
Baked buffalo chicken dip with pepper jack, blue cheese, and the perfect balance of spice and flavor.
Course Appetizer
Cuisine American
Keyword buffalo chicken dip, baked dip, cheese dip
Prep Time 10 minutes
Cook Time 25 minutes
Servings 10 people

Ingredients

  • 2 8oz packages full fat cream cheese at room temp or softened
  • 3/4 cup Frank's Red Hot Sauce
  • 1/2 cup blue cheese dressing you can sub ranch
  • 1/2 cup crumbled blue cheese
  • 3/4 cup shredded pepperjack cheese, divided
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper optional
  • 3 cups shredded cooked chicken see note at bottom for roasting your own, or use rotisserie
  • 2 Tbsp chopped chives or scallions for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, mix the cream cheese, Frank's, Blue Cheese dressing, blue cheese, 1/2 cup of the shredded pepper jack, along with the spices until you reach a smooth consistency. Fold in the chicken, and spread the mixture into an even layer in a small (8x10, or pie plate) baking dish, topping with the remaining 1/4 cup of shredded pepper jack. Bake at 400 until bubbling throughout, about 20-25 minutes. You can also turn on the broiler at the very end to brown the top to your liking.
  • Scatter the chives or scallions over the top before serving, ideally hot out of the oven. Serve with pretzels, tortilla chips, crackers, and celery for dipping.

Notes

To roast chicken for this, use two to three bone in skin on chicken breasts, cook at 350 for 30 - 35 minutes.  Let cool, then remove the skin and bones, and shred the chicken meat into bite size pieces.  
This recipe is from chef John at Foodwishes.com, a great website for "guy food", which clearly is right up my alley.  https://foodwishes.blogspot.com/2012/01/baked-buffalo-chicken-dip-dont-bet.html
 
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Appetizers/Snacks, Breakfast

Ginger Scones with Orange Zest

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A perfectly balanced crumbly scone with candied ginger and orange zest.  Adapted from the basic scone recipe from Joanna Chang, of Flour Bakery, who I consider the queen of scones in Boston.  https://flourbakery.comhttps://flourbakery.com

I adore scones.  I try to buy a few and keep them in the freezer for early hockey mornings when I need a quick breakfast on the go.  I don’t like dry scones, and refuse to waste time on any that aren’t great.  It takes a good amount of fat, to make this work, and these have the right balance of everything – not too sweet, crumbly texture, and a hint of orange with candied ginger.  I think they are perfect. 

It’s a simple recipe using simple ingredients, and there are two tricks to making these great.  First, the cold ingredients should be really cold – like prep and measure and keep in the fridge until you mix it all together.  Second, it’s imperative to not over-mix the ingredients, which makes them tender.  

Chang’s recipe calls for not separating the scones fully until after they are baked.  You simply pat the dough into a circle shape, cut it like a pizza, and bake it as a disc, then re-cut the segments and separate after they are fully cooked.  

Ginger Scones with Orange Zest

Print Recipe
A perfectly balanced crumbly scone with candied ginger and orange zest.
Course Breakfast, Snack
Cuisine American, british
Prep Time 17 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 3/4 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup white sugar
  • 1/2 cup finely chopped candied ginger
  • 1 stick cold butter, cut into 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold creme fraiche, or full fat greek yogurt
  • 1 cold egg
  • 1 tsp grated orange zest
  • 1 egg yolk, beaten
  • 1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Instructions

  • Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.
  • Using the paddle attachment on a stand mixer, combine all of the dry ingredients (flour through sugar) until well blended. Add in the candied ginger, mixing to distribute evenly. Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.
  • In a small bowl, whisk the buttermilk with the creme fraiche, egg, and orange zest. Add this mixture to the dry ingredients and mix on low speed for about 30 seconds, until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. Remove the bowl from the stand, and use the dough to collect any remaining dry ingredients in the bottom of the bowl. Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness. Using a sharp knife, cut the circle into 8 wedges (like a pizza). The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.
  • Bake for about 45 minutes (do not over-bake) and cut the scones into wedges along the scored lines. Separate and allow to cool until you are ready to eat. The scones are best warm out of the oven .

Notes

This recipe is adapted from a few versions of Joanna Chang's flour bakery scones, which typically use currants instead of ginger.  I swapped the candied ginger and added orange zest, which adds a nice sweetness - lemon zest would also be great here.  Flour bakery is one of the most legit institutions for scones.  Anywhere.  https://flourbakery.com
The scones can be made ahead, and either frozen before or after baking.  I tend to bake them, let them cool, then wrap individually in plastic wrap and store in the freezer so that I have them ready to go.  Ideally you would heat them up at 300 degrees for about 10-15 minutes, but 1 minute in the microwave on high does the trick in a pinch.  
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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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Appetizers/Snacks, Dinner, Lunch

Seared Flank Steak and Blue Cheese Quesadillas

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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!
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Appetizers/Snacks, Breakfast, Smoothie

Winter Citrus Immunity Smoothie

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A delicious winter smoothie to boost your immune system, and wake up your taste buds!

It’s January, a month when everyone seems to focus more on nutrition and wellness, even in a normal year.  Add to that a colossal surge in viral cases in this seemingly endless pandemic, and you have the makings for an over the top desire for overall health.  This smoothie fits the times perfectly.  I first made this two years ago, from this recipe and immediately fell in love.   https://www.halfbakedharvest.com/immune-boosting-winter-citrus-smoothie/. 

This smoothie perfectly balances all the flavors and delivers a huge punch of vitamin c – something we all could use more of these days!  Berries and mangoes make things sweet, while ginger and cayenne bring the heat, and the pomegranate and orange juices pull everything together.  

If you are making this for someone who won’t like the heat, you can add more honey, and omit the cayenne and turmeric.  I would still suggest using the ginger, but you could lighten the amount.  

Winter Citrus Immunity Smoothie

Print Recipe
A zingy blend of winter citrus, ginger, turmeric, raspberries and beets to boost your immune & digestive systems.
Course Breakfast, Drinks
Cuisine American
Prep Time 10 minutes
Servings 2 people

Equipment

  • blender

Ingredients

  • 1 cup frozen mango chunks
  • juice of one lemon
  • 3/4 cup freshly squeezed orange juice
  • 1/2 tsp ground turmeric (you can use less)
  • 1/4 tsp cayenne (optional)
  • 1-2 tsp freshly grated ginger root
  • 1 Tbsp honey
  • 1 small red beet, peeled and chopped
  • 1 cup frozen raspberries
  • 1 cara cara or navel orange, peeled and segmented
  • 1/2 cup pomegranate juice
  • pom seeds and ground nutmeg for topping

Instructions

  • This smoothie is made in two batches to preserve color and make it fun. First, blend the mango chunks with the lemon and orange juice, turmeric, cayenne ginger, and honey. Pour into two glasses to form the base layer.
  • Rinse out the blender, then make the red batch, blending the beets, raspberries, segmented orange, and pomegranate juice. Top the glasses with the second layer, stir a bit to combine if desired. Garnish with pomegranate seeds and ground nutmeg.

Notes

This smoothie is from Tieghan Girard's Half Baked Harvest.  It leans on the spicy side, so adjust for your own tastes, and you can omit the cayenne and turmeric completely if you wish - they do, however, offer great digestive properties for gut health.  
If you are new to using beets, make sure you have a piece of parchment paper to protect your cutting board when chopping, as the juices will stain easily.  
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Dinner

Skillet Roasted Mexican Chicken

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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/
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Sweet

Peanut Butter Balls

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the ultimate holiday treat – chocolate covered peanut butter perfection!

If there is one treat from my childhood that makes me think of Christmas, it’s these chocolate peanut butter balls.  We spent most years celebrating with my cousins, three older boys to our three girls, and they affectionately called them “Elephant Balls.”  We avoided that title and stuck with the more benign “peanut butter balls”.  Whatever you call them, they are delicious and I warn you that if you make them, you should double the batch.  Or triple.  

I neglected to take an ingredient photo for this one, but it’s so simple, it really isn’t necessary.  Peanut Butter, butter, confectioners sugar, Rice Krispies, chocolate and coconut oil.  That’s it.  Just make sure you use the old school Jiff or Skippy peanut butter – the natural stuff just doesn’t cut it in this recipe.  

These require no baking, come together quickly, and despite the mess, they really are fun to make.  It’s a great recipe to get kids involved with.  

Peanut Butter Balls

Print Recipe
crunchy peanut butter balls covered in decadent chocolate
Course Dessert
Cuisine American
Keyword peanut butter balls, chocolate peanut butter
Servings 24 balls

Ingredients

  • 16 oz jar of creamy peanut butter Jiff or Skippy - not the natural stuff
  • 1 stick butter, at room temp or slightly softer
  • 1 lb confectioners sugar
  • 2 cups Rice Krispies cereal
  • 24 oz chocolate chips (semi sweet or milk, or mixed)
  • 2 tbsp coconut oil

Instructions

  • In a large bowl, combine the peanut butter and softened butter, then mix in the powdered sugar. Last, add the Rice Krispies, using your hands to combine all the ingredients into a relatively balanced dough.
  • Line a baking sheet with parchment paper, and start rolling balls of the dough that are roughly the size of a ping pong ball. Stack them on the baking sheet, and refrigerate for 30 minutes.
  • In a glass bowl over a pot of boiling water, melt the chocolate along with the coconut oil until smooth and runny. You can use any kind of chocolate, semi sweet and milk chocolate is a great combination, but pick one or the other if you prefer.
  • When the balls have chilled, and the chocolate is ready, line another baking sheet with parchment paper. Using two large spoons, start dipping the peanut butter balls into the chocolate, dripping the excess before placing onto the new baking sheet. Allow them to cool, and store in the fridge for up to 10 days in an airtight container.
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Dinner

Weeknight Bolognese

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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!
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