Strawberry Chicken Salad with Honey Mustard Dressing

2/26/2021

This salad is a great weeknight choice: it's quick and easy and full of good-for-you-ingredients! The sweetness of the strawberries is balanced by the savoriness of the honey mustard dressing, there's also creamy avocado, crunch corn, and marinated chicken. Give it a try!

Strawberry Chicken Salad with Honey Mustard Dressing

Ingredients

Salad

2 Tbsp. coconut oil
4 chicken thighs, boneless and skinless
8 cups salad greens, of your choice
1 cup strawberries, sliced
1 avocado, sliced
1/4 cup scallions, sliced
1/4 cup corn kernels, fresh or frozen
salt & pepper to taste
Dressing & Marinade
1/3 cup honey
1/4 cup apple cider vinegar
3 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
2 cloves garlic, minced
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add oil and sauté bacon until crisped, remove to paper towels to drain. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad along with the bacon. Drizzle with dressing and serve immediately.

Shepherd's Pie

2/26/2021

This classic dish couldn't be easier to make! I throw in a few frozen vegetables to speed things up to make it an easy weeknight meal (don't let the cook time fool you: it's about 30 minutes at the stove and 30 in the oven. Savory lamb is cooked in a rich sauce that is quick to make, but tastes like it's stewed all day. Creamy mashed potatoes top it all off - what could beat that? This is also a great make-ahead dish that holds up well in the refrigerator if you want to make it a few days in advance and cook it off during the week.

Shepherd's Pie

Ingredients

1 lb. ground lamb
2 Tbsp. bacon drippings
2 Tbsp. olive oil
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 Tbsp. Wondra or all-purpose flour
1/2 cup red wine or dark beer, such as a stout, porter, or brown ale
1 cup fresh or frozen sweet peas
1 cups fresh or frozen corn kernels (or mixed vegetables of your choice)
1 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 stalks rosemary
3 sprigs thyme
3 russet potatoes
1/2 cup milk, at room temperature
4 Tbsp. butter, at room temperature
salt & pepper, to taste

Serves 4-5
Cook Time: 1 hour

Boil potatoes in salted water until they are easily pierced with a fork. Drain, mash, and combine with milk, butter, and salt & pepper.
Heat bacon drippings in a large skillet over medium-high heat. Add lamb and brown, remove with a slotted spoon and set aside. Add onions, celery, and carrots and cook until softened; add garlic and cook for 1 more minute.
Add Wondra and cook for a few minutes to remove the raw taste. Deglaze with wine or beer and cook until the alcohol cooks off. Add back lamb with the peas and corn and stir to combine. Add Worcestershire sauce, tomato paste, and herbs; stir to combine and allow to cook uncovered until combined and sauce is reduced.
Remove from heat and put in an oiled casserole dish. Cover with mashed potatoes and dot top with butter. Bake for about 30 minutes on 350 until top is browned and bubbly.

Mediterranean Burrata Salad

2/26/2021

This salad is decadent and delicious! The creamy burrata is balanced by savory roast tomatoes, peppers, and onions; capers bring a briny bite and the balsamic syrup takes it over the top! I baked some prociutto with mine, but this salad was so rich and filling the prociutto was delicious, but unnecessary.

Mediterranean Burrata Salad

Ingredients

2 1/2 Tbsp. olive oil, divided
1/2 red onion, sliced
6 cloves garlic, whole, skins removed
1 red or yellow pepper, cut into strips
1 pint cherry tomatoes, halved
2 balls burrata, at room temperature
1 Tbsp. capers, drained
2 cups arugula
1/2 lemon, juiced
drizzle of balsamic syrup
salt & pepper, to taste

Serves 2
Cook Time: 25 minutes

2 1/2 Tbsp. olive oil, divided
1/2 red onion, sliced
6 cloves garlic, whole, skins removed
1 red or yellow pepper, cut into strips
1 pint cherry tomatoes, halved
2 balls burrata, at room temperature
1 Tbsp. capers, drained
2 cups arugula
1/2 lemon, juiced
drizzle of balsamic syrup
salt & pepper, to taste

Preheat oven to 400 degrees. Toss onion, garlic, and pepper in 1 Tbsp. olive oil, salt & pepper, and roast for 10-15 minutes, until beginning to brown. Toss tomatoes in remaining olive oil and add to pan after initial roast of pepper and onions; roast for an additional 10 minutes.
Toss arugula in a remaining olive oil and lemon juice. Top arugula with roasted vegetables. Place 1 ball of burrata on top of vegetables, sprinkle with capers, and drizzle with balsamic syrup.

Chocolate Linzer Cookies

2/26/2021

Here's a fun twist on a traditional Linzer cookie: these Chocolate Linzer cookies with chestnut puree and currant jelly will spice up your cookie routine! Any filling will work, so be creative with you jellies - I've heard dolce de leche makes a great filling too!

Chocolate Linzer Cookies

Ingredients

2 sticks butter
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
1 egg, beaten
1/2 tsp. espresso powder
2 cups cake flour
1 cup almond flour
1/2 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
chestnut puree and/or currant jelly
powdered sugar
cookie cutters

Makes approx. 18 cookies
Cook Time: 10 - 12 minutes

In stand mixer with a paddle attachment, beat butter, sugar, and brown sugar until thoroughly combined. Add vanilla, espresso powder, and beaten egg; continue beating until a homogenous mixture is formed.
Meanwhile, combine all dry ingredients in a large bowl and whisk together. Slowly incorporate the dry ingredients into the wet ingredients with the mixer on low. Once dough comes together, remove from mixture, combine with hands if necessary, flatten into two discs, wrap in plastic wrap and refrigerate for about 30 minutes. This will allow the butter to harden and set up.
Preheat your oven to 350 degrees.
After dough has hardened up some, roll one disc into a 1/4" on floured counter or between two sheets of parchment paper. If dough is sticky pop it back into the refrigerator for a few minutes to harden back up.
Cookie cutters: you will need to sizes of cookie cutters for this project. Using your large cookie cutter, cut out cookies on one disc of dough. These can be transferred to your parchment-lined baking sheet. Roll other disc of dough just as the first disc; using the larger cookie cutter, cut out an equal number of cookies as the first batch. Now, using the smaller cookie cutter, punch a "mini" cookie into the center of each cookie from this second disc of dough. Using a thin spatula, transfer cookies to baking sheet, while removing the smaller cut-out of dough from the center.
Bake for 10 minutes, then check and bake for an additional two minutes, if necessary. Remove to a cooling rack for at least 15 minutes to cool. Once cookies are cooked you can begin decorating them: if using jelly as a filling microwave for a few seconds to make more spreadable (chestnut puree is more pliable and will not need the microwave). Spread a thin layer of either chestnut puree or jelly on each cookie that does not have a cut-out in it, then mound up a small dollop of filling in the center of each of these cookies. Using a fine sieve, sprinkle the cookies with the cut-out in the center with powdered sugar. To assemble: top each cooking with filling with a cookie with powdered sugar: this will create a beautiful Linzer sandwich cookie!

Twice-Baked Goat Cheese Potato

2/20/2021

Twice-baked potatoes are indulgent, but are as easy to make as any other potato! Instead of dressing it at the table, you'll dress it for everyone before supper. These will make any supper feel special! They're also great to make ahead and bake off days later.

Twice-Baked Goat Cheese Potatoes

Ingredients

4 medium Russet potatoes
1 tsp. avocado oil or vegetable shortening
4 Tbsp. butter
8 oz. goat cheese
1/4 cup sour cream
2 cloves garlic, grated
1 Tbsp. parsley, chopped
2 Tbsp. chives, chopped, divided
1 egg, beaten
salt & pepper, to taste

Serves 4
Cook time: 1 hour and 20 minutes

Preheat oven to 350.
Rub potatoes down with avocado oil or vegetable shortening; salt and pepper, to taste. Wrap in foil and bake until they are easily pierced with a knife - 45 minutes to an hour, depending on the size of the potatoes. When potatoes are cool enough to handle slice top 1/3 off each and scoop out the insides.
In a small bowl, mash the potato pulp with butter, goat cheese, and sour cream. Stir in garlic and herbs. You can either spoon the mixture back into the potato shells, or you can put mixture into a zip-top bag with a pastry tip and pipe the mixture in.
*If you are making these in advance this is the time to put them in the refrigerator, covered for up to 3 days.
Place on a baking sheet. Brush with beaten egg. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes.
Garnish with remaining chives and serve immediately.

Chicken Fried Chicken

2/20/2021

Quicker to fry up than traditional fried chicken and just as good! This chicken fried chicken will satisfy a your craving for fried chicken on a weeknight.

Chicken Fried Chicken

Ingredients

2 boneless skinless chicken breasts
2 1/2 cups milk (buttermilk is good too), divided
1 1/4 cups flour, divided
1/4 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1/2 cup vegetable oil (or other neutral oil)
salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Heat vegetable oil in large skillet over medium-high heat. Cut chicken breasts horizontally and pound till they are equal thickness. Combine 1/2 cup milk and some salt and pepper in a pie plate. Combine 1 cup flour, cornstarch, baking powder, baking soda, onion powder, garlic powder, salt & pepper in another pie plate and mix together with a fork or whisk.
Sprinkle both sides of chicken with salt & pepper and dredge in flour mixture, then milk wash, and then back into the flour mixture; shake off excess flour mixture and gently lay in oil. Repeat with remaining chicken cutlets. Fry chicken in two batches so as no to crowd the pan. Remove to a tray lined with paper towels to drain. These will fry for 3-4 minutes per side.
Discard all but 1/4 cup oil (be very careful when handling hot oil). Add remaining flour to oil and cook until browned. Slowly add in milk, whisking to combine. Allow to cook until a thick gravy is formed, about 15 minutes, whisking throughout. Salt and pepper to taste.
Serve chicken topped with gravy along with mashed potatoes.

Chicken & Mushrooms

2/20/2021

This classic chicken dish will perk your weeknight routine. It's pan-fried boneless skinless chicken breasts with a rich and creamy mushroom sauce. It comes together in no time at all!

Chicken & Mushrooms

Ingredients

2 boneless skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. butter
1 shallot, diced
4 cloves garlic, diced
8 oz. mushrooms, sliced
2 Tbsp. Wondra or AP flour
1/2 cup sherry
1/2 cup chicken stock
3/4 cup cream, at room temperature
3 sprigs thyme, destemmed
salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Heat a large skillet over medium-high heat; add 1/2 the olive oil and 1/2 the butter. Slice chicken breasts horizontally to make 4 thin chicken cutlets. Pan-fry cutlets about 3 minutes per side, until golden brown. Do not crowd pan and cook chicken in 2 batches, if necessary. Remove to plate and set aside.
Add remaining olive oil and butter and cook shallot until translucent, add garlic and cook 1 more minute. Add mushrooms and cook until browned and water is released; after mushrooms have given up their liquid, salt and pepper.
Sprinkle mushrooms with Wondra or flour and cook for about 1 minutes so flour can brown. Deglaze with sherry and allow to cook until alcohol cooks off. Add stock, cream and thyme. Allow sauce to reduce for at least 15 minutes; add chicken to sauce and cook for about 5 more minutes.
Enjoy!

Chicken Parmesan

2/15/2021

A classic chicken recipe that's warm, comforting, and easy to make!

Chicken Parmesan

Ingredients

1 lb. pasta of your choice
2 chicken breasts, boneless skinless
1/2 cup flour
1 egg, beaten
1/2 cup panko bread crumbs
1/4 cup Parmesan, grated
4 Tbsp. olive oil, divided
8 oz. mozzarella, sliced
1 onion, diced
4 cloves garlic, diced
2 Tbsp. tomato paste
1 tsp. anchovy paste
1/4 cup chardonnay or other dry white wine
1 28 oz. can whole peeled tomatoes (or crushed tomatoes)
1 bunch basil, julienned
salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Preheat oven to 400.
Bring large pot of water to a boil
Heat large skillet over medium-high heat. Slice chicken breasts horizontally so you have 4 pieces thin pieces of chicken; cover with plastic wrap and pound with a meat mallet to flatten and make the same thickness all over.
Add flour to a pie plate, add egg to a pie plate and beat, combine panko and Parmesan in a pie plate
Season chicken with salt and pepper, dredge in flour, then egg wash, then panko/Parmesan mixture.
Add 1/2 the olive oil to the sauté pan. Sauté chicken in two batches, using more olive oil as needed. This will take about 2 minutes per side, so don't walk away.
Transfer cooked chicken breasts to a baking sheet, top with mozzarella and bake until cheese is melted.
Go ahead and add your pasta to the boiling water, don't forget to salt the water heavily.
Meanwhile, sauté onions and garlic until softened. Add tomato and anchovy paste and cook for about a minute as you combine all ingredients in the pan. Deglaze with wine; once alcohol has cooked off add stock and allow to cook for about 5 minutes then add the tomatoes. If you are using whole peeled tomatoes, use a potato masher to crush them down - if you are using crushed tomatoes there is no need to use the potato masher. Allow sauce to cook for at least 15 minutes for flavors to combine. Add half the basil one minute before serving.
Serve chicken topped with tomato sauce, garnish with remaining basil.

Lamb & Cranberry Tagine with Red Onion & Cranberry Relish

2/15/2021

This recipe scream FANCY, but couldn't be easier to make. It needs to cook for about 2 hours, so be prepared in advance, but the stove does all the work! Be ready to impress!

Lamb & Cranberry Tagine with Red Onion & Cranberry Relish

Ingredients

Tagine

2 Tbsp. olive oil
2 onions, chopped
2" ginger, grated or chopped into matchsticks
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cumin
1 tsp. turmeric
2 tsp. salt
2 lb. lamb (a cheaper cut like leg, neck, shoulder is best)
2 cups dates, pitted
1 cup cranberries (frozen is fine)
1 cup cranberry juice (not cranberry cocktail)
1 cup water
Relish
1/2 red onion, sliced
1/2 cup cranberry juice (again, not cranberry cocktail)
1/2 cup cranberries, chopped (frozen is fine)
2 Tbsp. red jelly (this will add both color and sweetness)
2 Tbsp. parsley, chopped

Serves 6-8
Cook Time: 2 1/2 hours

Heat a Dutch oven over medium-high heat; pat chuck lamb dry and season with salt. Sear in olive oil on all sides to brown. Once browned, remove and set aside. Add onion and ginger and cook until softened. Add all spices and allow to cook for a minute or two - this will bloom the spices.
Add cranberry juice to deglaze and scrap any stuck bits off the bottom of the pan. Add water, dates, and cranberries. Cover and cook for 2 hours on low.
Meanwhile, make your relish: stir together all ingredients, except parsley, in a small serving bowl and refrigerate until ready to use. Add parsley just before serving.
Serve over couscous or rice.

Chicken Piccata

2/15/2021

This chicken piccata recipe is quick and easy! It tastes great and comes together in about 20 minutes. Pictured here with risotto - plain rice might make it a little easier on a weeknight.

Chicken Piccata

Ingredients

2 chicken breasts, boneless skinless
salt & lemon pepper, to taste
1/2 cup flour
4 Tbsp. butter, divided
2 Tbsp. olive oil, divided
1/2 cup chardonnay or other dry white wine
2 lemons, 1 sliced and 1 juiced
1 shallot, diced
2 cloves garlic, diced
2 Tbsp. capers, drained
1 cup chicken stock
2 Tbsp. Wondra (or AP flour)
salt & pepper, to taste

Serves 4
Cook Time: 20 minutes

Heat large skillet over medium-high heat. Slice chicken breasts horizontally so you have 4 pieces thin pieces of chicken; cover with plastic wrap and pound with a meat mallet to flatten and make the same thickness all over.
Season chicken with salt and lemon pepper, dredge in flour.
Add 1/2 the butter and 1/2 the olive oil to the sauté pan. Sauté chicken in two batches, using more butter and olive oil as needed. This will take about 2 minutes per side, so don't walk away.
Remove cooked chicken and set aside. Sauté lemon slices until browned on both sides. Remove lemon slices. Sauté shallots and garlic until softened. Whisk in Wondra and cook for a minute or two. Deglaze with wine; once alcohol has cooked off add stock and allow to cook for about 5 minutes.
Return chicken to pan; add lemon juice and capers.
Serve chicken topped with sauce and sautéed lemon slices.