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

Sweet

Dark Chocolate Homemade Peppermint Patty Brownies

No Comments

Dense, dark chocolatey brownies stuffed with mini peppermint patties – chocolate mint perfection!

It’s Friday.  These brownies are ridiculous.  Anyone can take a box of brownie mix and put it together in minutes, and they are good.  But these.  These are ridiculous.  And they aren’t hard to make.  They are hard to stop eating.  

The ingredients are simple, rich, and easy to throw together.  The only thing you might need at the store is the peppermint patties, unless you keep bags of those on hand!  And don’t use anything organic or knock-off.  Peppermint Patties here only.  

Dark Chocolate Homemade Peppermint Patty Brownies

Print Recipe
Dense dark chocolatey brownies surrounding mini peppermint patties
Course Dessert
Cuisine American
Keyword peppermint patty brownies, mint brownies, chocolate brownies with mint
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 50 minutes
Servings 12
Cost $8

Ingredients

  • 3 sticks butter, melted and cooled slightly plus more at room temp for greasing the baking dish
  • 3 cups sugar
  • 4 xl eggs
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 16-20 small peppermint patties

Instructions

  • Preheat oven to 350 degrees, and center an oven rack for baking.
  • Using about a tablespoon or two of room temp butter, grease a 9x13 baking dish, especially the corners. Line with a piece of parchment paper as well, as these are hard to get out of the pan sometimes!
  • In a large bowl, combine the melted butter with the sugar, using a whisk, and slowly add the beaten eggs. In a smaller separate bowl, mix the dry ingredients, flour through salt, and then slowly add those to the wet, whisking and then switching to a spatula. Don't over-mix - stir only until fully combined.
  • Cover the bottom of the lined baking dish with a thin layer of the brownie batter - you want to reserve more than half of the batter for topping. Lay the peppermint patties on the batter, slightly pressing to adhere, but not pushing down to the bottom of the baking dish. It's best to avoid the edges of the dish with the peppermint patties, as they can stick when baking if not surrounded by batter. Then add the rest of the batter making sure to completely cover all the candies. Any candies that are not covered with batter will get rock hard in the baking process.
  • Bake at 350 for about 38-45 minutes. It will be hard to tell with a knife if the batter is set, given there is melted candy inside. The best way to tell is to shake the pan gently and if the center is fairly set, you should remove the pan. You don't want to overbake these, and their thickness means carry over cooking will help solidify as they sit. Also, underdone brownies are just better. Cool COMPLETELY in the pan, on a baking rack, and then cut into small squares.

Notes

This is a recipe that has been adapted from several all over the internet, but the closest is the All Recipes version.  I use butter instead of margarine (gross), and vastly reduced the cooking time.  Other than that, thanks for the recipe!
This is something we tend to make at the holidays, but there's no bad time for a peppermint patty brownie!
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

Appetizers/Snacks

Brown Butter Popcorn

2 Comments

Crispy popcorn with nutty brown butter and salt – the perfect after school, or game day snack!  

Homemade popcorn doesn’t get enough love.  Molly Baz gets it right in her cookbook, Cook This Book, with her recipe simply called “The Right Way to Make Popcorn”.  You will never go back.  This is the ultimate in buttery salty fluffy popcorn, made with just a dutch oven and a few simple ingredients.  It comes together in minutes, it’s incredibly flavorful, and isn’t greasy – the flavors of the butter and salt pop WITH the corn, infusing it throughout.  The first couple of times I made this, I thought I burned it – I tested with several different types of oil, and realized the milkfat solids from the butter were toasting, ultimately making the popcorn have that delicious nutty brown butter decadence.  I thought about using ghee, but this was the best part!  I think Molly suggests using a tsp of ground turmeric to hide that color tint, but it gives it character – so let it ride.  You will like it either way.

Brown Butter Popcorn

Print Recipe
Old school popcorn made with the nutty flavor of brown butter.
Course Appetizer, Snack
Cuisine American
Keyword popcorn, brown butter
Servings 6

Equipment

  • dutch oven

Ingredients

  • 1/4 cup canola or coconut oil needs a high cookpoint
  • 1/2 cup popcorn kernels
  • 1/4 cup unsalted butter
  • 1 1/2 tsp kosher salt

Instructions

  • Heat 1/4 cup canola or coconut oil in a large dutch oven over medium heat, until shimmering.
  • Add 1/2 cup popcorn kernels, 1/4 cup butter, and 1 1/2 tsp salt to the pot, swirling until the ingredients are all melted together. Immediately put the lid on, and continue to cook over medium heat, swirling every 30-60 seconds. Cook until you hear 3 second breaks in the popping, then remove from the heat, and tilt the lid about 1 inch, to allow steam to escape will the last few kernels pop.
  • Pour the kernels into a large bowl, and enjoy!

Notes

This recipe is from Molly Baz's cookbook, Cook This Book, and the recipe is simply called "The Right way to Make Popcorn" - I completely agree.  She recommends adding a tsp of ground turmeric, helping to mask the brownish tint from the browned butter - I don't mind that, and leave it out.  
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

Dinner

Slow Cooker Chicken Parm

1 Comment

Easy, reliable, and incredibly delicious chicken parmesan, topped with Rao’s and mozzarella – the ultimate weeknight indulgence.

September always sneaks up on us, and before we know it, the lazy summer schedule is long gone and life gets back in action – full throttle.   Open house nights, kids sports, meetings, and just getting busy with schoolwork all add up to less time to make dinner in those important evening hours.  The slow cooker is my best friend in times like this.  I have a few great recipes, and this one might just be my favorite.  It stands up on its own, can be turned into a pasta sauce, and makes everyone happy ages 2 to 92.  It’s a combination of many simple recipes found on-line, and I think it rocks.  

The chicken gets breaded, and bakes in the bottom of the dish, topped with marinara (RAO’S!) and shredded mozzarella, and the entire thing cooks into a tender, delicious mess of a meal.  It won’t look like your typical chicken parmesan with one piece of chicken per serving, but rather piles of torn chicken bathed in red sauce and gooey cheese, lending itself almost better to a shallow bowl than a plate.   Sometimes I like to toss in cooked pasta after finishing the cooking, shredding the chicken into a thick pasta sauce, and topping with a little more shredded cheese and slow cooking until that melts – like a chicken parm lasagna on steroids!

Slow Cooker Chicken Parm

Print Recipe
Incredibly tender and delicious way to cook everyone's favorite chicken dinner - slow cooked with Rao's and mozzarella, topped with fresh basil and red pepper flakes.
Course dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 people

Equipment

  • slow cooker

Ingredients

  • 2 Tbsp Olive Oil
  • 2 1/2 - 3 lbs boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1 large egg
  • 1 cup Italian Style breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1 28 oz jar of Rao's Marinara Sauce
  • 12 oz grated mozzarella cheese
  • 1 sprig fresh oregano, or 1 tsp dried
  • 1 tsp red pepper flakes

Instructions

  • First, oil the basin of the slow cooker with about 2 Tbsp of Olive Oil. This will both help form a crust, and prevent the chicken from sticking to the sides of the dish.
  • Rinse and pat dry your chicken breasts - you should have about 5 -6 in total. Season liberally with salt and pepper. In a shallow bowl or pie plate, combine the egg with 1 Tbsp of water, whisking to combine with a fork. In a second shallow bowl, mix the breadcrumbs and grated parmesan cheese. Working with one chicken breast at a time, dip in the egg wash on both sides, and then into the crumb mixture, pressing to adhere on all surfaces. Place the chicken breasts like a puzzle into the bowl of the slow cooker. It's fine if they overlap, but they should cover the base fully.
  • When the chicken is all in the basin, top with a jar of Rao's Marinara, or sauce of your choice. No need to mix, as this dish cooks in layers and the sauce helps seal the chicken for tender cooking below. On top of the marinara, add a thick layer of mozzarella, top with oregano and red pepper flakes, and put the lid on! Cook on HIGH for 3-4 hours - I tend to find it done around 3 hours or so, but depending on your slow cooker, you may need four hours.
  • When ready to serve, dig into the chicken and pull out by the spoonful from the top - the chicken will be fall apart tender, so on the plate this won't look like a traditional chicken parmesan breast, but trust me it's DELICIOUS! Serve with extra grated parmesan and freshly torn basil.

Notes

This is my version of a very common internet recipe, that uses parts from several out there - I love this so much I eat the leftovers for breakfast the next day.
This also makes an incredible pasta sauce when shredded - you could even add cooked pasta for the last thirty minutes of cooking and top with an extra layer of cheese.  
Continue Reading

Appetizers/Snacks, Dinner, Lunch

Make-Ahead Tailgate Dogs

No Comments

Hot dogs for a day at the game, the beach, boat, or any other time you want a quick and easy meal on the go.  Summer is winding down, so let’s make the most of it and keep things simple.  Leave more time for the fun stuff!

This is hardly a recipe, but rather a simple suggestion on how to make a fun picnic lunch for whatever your adventures are this weekend.  Nothing tastes better than a hot dog on the beach, but it’s not always easy to bring a grill along for the trip.  While this won’t be exactly as hot as a fresh off the griddle dog, it’s close and makes a simple lunch that feeds a crowd of all ages.  This could also work in a ski lodge for a mid-day lunch – options abound for how to use this recipe – get out there and enjoy the weekend!

While I won’t take any credit for the recipe (it’s just hot dogs and buns), the method of transport is the key here.  If you pan grill or fry the hot dogs ahead, wrap them in foil, and then stick them all into a cooler, it becomes a traveling warming oven, and works exactly as you would hope – to keep your hot dogs hot!

Make Ahead Tailgate Dogs

Print Recipe
Hot Dogs for the road, grilled and wrapped for the perfect lunch on the go!
Course Lunch
Cuisine American
Keyword hot dogs, make ahead, picnic food
Servings 10

Equipment

  • a small to medium sized cooler, for keeping the hot dogs warm

Ingredients

  • 16 hot dogs
  • 4 Tbsp butter
  • 16 hot dog buns
  • mustard and onions for serving

Instructions

  • Preheat a cast iron skillet, grill pan or fry pan over medium heat, melt 2 Tbsp of the butter, and cook the hot dogs until golden brown and slightly blistered, about 7-8 minutes total, turning every few minutes for even cooking.
  • Remove the hot dogs from the pan, and grill the buns in the remaining butter in the pan, about 30 seconds a side. Assemble the hot dogs individually, and wrap each fully in it's own tinfoil package. Stack the wrapped hot dogs into a cooler (withOUT ICE!), which will become a warmer for the hot dogs - they should stay warm for several hours, depending on the quality of your cooler.
  • Enjoy with the toppings of your choice!

Life is short, so let’s eat hot dogs.

Continue Reading

Dinner, Lunch

Skillet Pizza with Corn, Bacon and Chives

2 Comments

Easy cast iron skillet pizza with summer produce, bacon bits, and mozzarella.  This will become your favorite way to make pizza at home.

This one skillet wonder comes together in minutes for an incredibly delicious end of summer pizza that is perfect for lunch, dinner, or a snack on the beach or boat.  A quick white pizza gets a dose of flavor from bacon fat in the skillet, making every bite unbelievably good!

This recipe came to me after I purchased ingredients to make homemade corn chowder (that will come soon), and nobody wanted that.  So, I switched directions and used much of the same ingredients for this awesome almost-deep-dish pizza.  The cast iron skillet is one of my favorite ways to make pizza, as it gives the crust the perfect golden crunch.  The only drawback is I have to usually make two to feed my family – other than that, it’s one of the easiest dinners around – this one feeds 4, or 6 as a side or appetizer.  The best part is you brown the bacon bits and corn in the same skillet for baking the pizza, so the clean-up is minimal and the flavors are solid.  

Skillet Pizza with Corn, Bacon, and Chives

Print Recipe
Easy cast iron skillet pizza with cheddar cheese and fresh summer corn, bacon and chives.
Course dinner, Lunch
Cuisine Italian
Keyword pizza, skillet pizza, corn, bacon, white pizza
Servings 4

Equipment

  • Cast Iron Skillet

Ingredients

  • 1/2 lb pizza dough at room temperature
  • 4 slices thick cut bacon, chopped
  • 1 ear fresh corn on the cob, shucked
  • 8 oz mozzarella cheese, grated NOT fresh mozzarella
  • 2-3 Tbsp grated Pecorino cheese
  • 1 tsp red pepper flakes
  • 2 Tbsp chopped fresh chives
  • 1 tsp torn basil, for garnish

Instructions

  • Preheat the oven to 500 degrees, with a baking rack set in the middle.
  • Heat a 11-12 inch cast iron skillet over medium heat, and add the chopped bacon to the pan to brown. As the bacon nears finishing, add the corn cob to the skillet, to sear it on all sides in the bacon drippings. If you have very fatty bacon, you can remove some of the fat before adding the corn - you don't want this to be oily.
  • Remove the bacon bits to a paper towel lined plate, and finish searing the corn on all sides until slightly cooked through and golden brown in spots. Remove the corn when finished, and set aside to cool. When the corn is cooled enough, holding the cob sideways on a cutting board, remove the cooked kernals for topping the pizza. I use a chef's knife, rolling the corn cob around to remove all the corn.
  • Leave the pan on a very low heat while you stretch out the pizza dough. If there is a lot of reserved fat in the pan, wipe some out, but a little oil or grease is part of the key to making this incredibly crispy crust.
  • Using the heat of your hands, stretch out the pizza dough. You may need to use a little flour to keep it from sticking. Alternatively, you can roll the dough out in a traditional way - I find my hands to do the trick with this one. You want a disk that fits in the bottom of the cast iron skillet - it doesn't have to be perfect, but stretch it out to the sides as best you can.
  • Make sure you have all of your toppings ready to go - this needs to be assembled fairly quickly as it starts to cook in the pan. When you are ready, add the pizza dough into the skillet (still with the bacon grease!), being careful to spread it out without burning yourself. The skillet is still hot!
  • Working quickly, add the shredded mozzarella, the red pepper flakes, and the pecorino, spreading the ingredients all the way to the edge. This cooking method lends to a big bubbled crust, and I like it to have cheese on top! You can let the crust cook for a minute or two over the low heat. Using pot holders, remove the skillet from the burner, and place it in the center of the oven, cooking for about 12 minutes. The pie will be puffed and golden brown when finished.
  • When done baking, remove the skillet cafefully with the pot holders again, topping the pizza with the crumbled bacon and chives. You can serve this pizzza hot right out of the skillet, or almost like a cheesy bread at room temperature. It should be very easy to lift out of the skillet, when you want to.

Notes

This pizza uses a method of cooking that almost fries the bottom of the crust, leading to a tasty finished dough all the way through - it works with all toppings!
 
Continue Reading