Tag Archives: cooking

Simple Rice Pilaf

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Quick Post: Years ago, before I was a food snob, I bough boxed rice and pasta sides without thinking twice. This is a great substitute for a basic Rice-a-Roni side and it has way more flavor, not to mention ingredients that I can pronounce 😉 Thanks for reading, enjoy!

Simple Rice Pilaf – adapted from Simply Scratch

  • 2 TBSP unsalted butter
  • 1 TBSP olive oil
  • 1 cup Orzo pasta
  • 1 cup long grain white rice
  • 2.5 cups chicken stock
  • salt and pepper to taste

Directions – 

Melt butter in a 2 quart saucepan until hot and bubbly. Add the orzo and toast until it becomes lightly golden. Add the cup of rice, stir. Pour in the chicken stock and bring back to a boil. Reduce heat to low, cover and simmer for 18-20 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and serve.

Chicken and Potato Soup

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Quick Post: Florida is experiencing 80 degree temps lately with ridiculously high humidity – but I know you Northerners could still use some warming soups. This is perfectly comforting, rich and creamy; and I wish that it was cooler here so I have a good excuse to make some. Thanks for reading, enjoy!

Chicken and Potato Soup – adapted from Damn Delicious

  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme, (*fresh if you have it*)
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (*I used homemade chicken stock*)
  • 2 cups milk
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions –

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
  • Serve immediately

Mushroom, Caramelized Onion Macaroni and Cheese

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This isn’t something that I get many chances to make, so as soon as I saw it I sent a text to my vegetarian food-loving friend. As expected, she was all in for this fancy mac and cheese! It was so good – full of savory flavors from the caramelized onions and meaty mushrooms. Don’t substitute any of the cheeses; they’re worth every penny – besides, when I make her lunch I get a date night 🙂 Thanks for reading, enjoy!

Mushroom, Onion Macaroni and Cheese – adapted from Joy the Baker

  • 2 tablespoons olive oil and 2 tablespoons unsalted butter, divided, for cooking the onions and mushrooms
  • 1 large yellow onion, sliced in semi-circles
  • half a pound of button or cremini mushrooms, cleaned and quartered
  • salt and pepper to taste
  • 1 teaspoon chopped fresh thyme, divided
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 large egg
  • 1 scant teaspoon salt
  • freshly ground black pepper, to taste
  • 4 ounces goat cheese
  • 1/2 cup shredded Gruyère
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 pound pasta shells, boiled until just undercooked
  • 1/3 cup panko crumbs

Directions –

In a medium skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon of butter.  When heated, add the sliced onions and saute until translucent, stirring occasionally.  Add a pinch of salt, a pinch of black pepper, and 1/4 teaspoon fresh thyme, and reduce the heat to low.  Continue to cook until the onions are completely browned and thoroughly cooked, about 10-15 minutes. Spoon caramelized onions into a small bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the quartered mushrooms and stir to coat in fat. Allow the mushrooms to soften and brown, about 2 minutes. Add a pinch of salt, a pinch of black pepper , and remaining thyme and reduce the heat to low. Cook until mushrooms are browned on all sides, about 5 minutes. Remove from heat and set aside.

In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and stir until mixture is combined. Add the milk and whisk together until mixture has thickened, about 5-7 minutes. Add scant teaspoon of salt and black pepper. Stir to combine.

In a small bowl, beat the egg. Add a few tablespoons of the warm cream sauce to the egg and whisk together. Once the egg is warmed, add it back to the cream sauce and whisk well to combine. Reduce heat to low and stir in cheeses. Stir until melted and combined. Add the cooked pasta, onions and mushrooms and stir until all is coated in cheese sauce.

Preheat oven to 350 degrees F. Lightly grease a  a 9×13-inch pan, and scoop the pasta mixture into the greased pan then top with panko crumbs. Bake for 25-30 minutes until the bread crumbs are browned and the pasta is sizzling. Remove from the oven and serve warm.
**Pasta can be made a day ahead and left in the fridge unbaked. Just add the bread crumbs just before baking.

Orange Glazed Chicken Thighs and Coconut Rice

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Quick Post: It doesn’t look like much, but my family enjoyed it. I really loved the coconut rice – it doesn’t taste like coconut, but the coconut milk makes the rice rich and creamy. Thanks for reading, enjoy!

Orange Glazed Chicken Thighs – adapted from The Stay at Home Chef

  • 8 chicken thighs
  • 1 cup orange juice (about 4 oranges)
  • 1 orange, zested
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
 Directions –
1. Preheat your oven to 425 degrees. Spray a 9×13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
2. In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
3. Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
4. Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
5. Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.

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Coconut Rice –

  • 1 1/2 cups long grain white rice
  • 1 can of unsweetened coconut milk, plus enough water to make 2 cups
  • 1 cup water
  • salt to taste (optional)

Directions –

In a medium saucepan, add water and coconut milk and rice. Cover and bring to a boil, then add salt – stir to dissolve, reduce heat to a simmer and continue cooking until all the liquid has been absorbed, about 15-18 minutes.

 

Honey Chipotle Chicken Salad with Lime Quinoa

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Quick Post: This salad was everything I wanted it to be – sweet, spicy, smokey, tangy – perfect! The chicken soaked up all the flavors of the marinade and once grilled, it caramelized and became it’s own finger-licking-good sauce. The surprise hit for me was the lime quinoa – I cooked it in homemade chicken stock with a little salt and pepper. Thanks for reading, enjoy!

Honey Chipotle Chicken Bowls with Lime Quinoa – adapted from How Sweet Eats

honey chipotle chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce, from a can of chipotles in adobo
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey mustard (*I used this recipe*)
  • 2 tablespoons chopped fresh cilantro
  • 4 garlic cloves, minced

salad

  • 6 cups spring greens
  • 1/2 pint cherry tomatoes, halved (*I had Roma tomatoes)
  • 1/4 cup torn fresh cilantro (*the store didn’t have any*)
  • 4 green onions, sliced
  • 1 avocado, sliced
  • 1 lime, juiced

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Lime Quinoa 

  • 1/2 cup uncooked quinoa, rinsed well (at least 3 times, or until the water is clear)
  • 1 cup chicken stock
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions –

Add the chicken breasts to a baking dish or Ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

Buttermilk Baked Chicken with Mashed Potatoes and Homemade Creamed Corn

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I’m all for eating healthier in January to sort of make up for all the rich foods that I made during the holidays…but sometimes it’s hard to quit the comfort. All of these recipes were delicious, but the cream corn had me swooning and will definitely be a repeat offender in this house! Thanks for reading, enjoy 🙂

Buttermilk Baked Chicken – adapted from Food Republic

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce, such as Tabasco
  • 2 teaspoons paprika
  • 1 teaspoon coarse salt, plus more for seasoning
  • 1 onion, coarsely chopped
  • 5 garlic cloves, smashed (*I used garlic powder*)
  • 4 (6-ounce) skinless boneless chicken breast halves
  • 2 cups panko (Japanese-style) breadcrumbs
  • freshly ground black pepper
  • 2 tablespoons peanut oil
Directions –
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.
When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the marinade, wiping off any excess buttermilk, and discard. Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off the excess.
Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan – you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes, or until the chicken is cooked through and the crust is golden.

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Home-Style Mashed Potatoes – adapted from Pass the Sushi

      • 2 pounds potatoes (I had Russett)
      • 2 TBSP butter
      • 1/2  cup heavy cream
      • salt

Directions –

Scrub and peel the potatoes. Dice into even 1/2″ cubes to even out cooking time. Place in a large Dutch oven with just enough water to cover. Salt the water and bring to a boil. Cook, covered, for 15-20 minutes, or until a fork pierces the potatoes easily.

Drain the potatoes and return to the Dutch oven. Add the cream and using a blender or a masher, mash the potatoes. Add 2 tablespoons butter and mix until incorporated. Add more cream if needed (starch may very from potato to potato). Season with salt and pepper to taste and top with remaining 2 tablespoons of butter to entice friends and family into extra big spoonfuls.

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Homemade Creamed Corn – adapted from Fabulously Fugal

      • 20 ounces frozen corn thawed
      • 1 cup heavy cream
      • 1 tsp salt
      • 2 T sugar
      • 1/4 tsp pepper
      • 2 T butter
      • 1/2 cup milk
      • 2 TBS flour
      • 1/4 cup Parmesan Cheese

Directions –

Heat first 6 ingredients together in a large pot. In a separate small bowl, wisk separately  the 1/2 cup milk and 2 TBS of flour (this is what will help thicken the cream).

Stir into corn mixture and cook over medium heat (stir often so the cream doesn’t burn) until mixture is thickened and corn cooked through. Remove from heat and stir in 1/4 cup Parmesan cheese.

Buttermilk Waffles

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School  just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!

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Buttermilk Waffles – slightly adapted from Completely Delicious

**Click the link for the unmodified recipe**

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups AP flour
  • 1/4 cup butter
  • 1/2 cup grapeseed oil
  • 1/2 cup sugar
  • 1/2 cup arrowroot powder or cornstarch
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 eggs
  • 2 tsp. vanilla extract

Directions –

In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.

Creamy Chicken and Rice Soup

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I had just enough leftover chicken to make this, plus everything else on hand to make this recipe – I love that! This was perfect for a Sunday lunch and we all enjoyed it with our favorite crescent rolls. Thanks for reading, enjoy!

Creamy Chicken + Lemon Rice Soup – adapted from Simply Scratch

  • 1 tablespoon Olive Oil
  • 1 small onion, diced
  • 2 medium peeled carrot, diced small
  • 2 stalks celery, diced small
  • 8 cups chicken stock or broth
  • 3/4 cup white rice
  • 2 tablespoons fresh lemon juice, strained
  • 2 whole eggs, beaten
  • kosher salt and fresh black pepper to taste
  • 1 heaping cup leftover shredded chicken

Directions –

Heat your Dutch oven over medium heat and add one tablespoon of olive oil.

Sauté the diced carrots and celery until they’re just starting to soften. Pour in the low sodium chicken broth and bring to a boil.

Pour in the 3/4 cup of long grain rice. Cover the pot with a tight fitting lid and reduce the heat to medium high. Cook the rice for 20 minutes; stand nearby just in case there’s a boil-over.

In a bowl, beat the two eggs and add in the lemon juice. Once the twenty minutes are up, remove the lid to the soup and gather some of the broth into a ladle. While stirring, slowly pour in the hot broth into the egg mixture. Then pour the warmed egg/broth mixture into the Dutch oven and stir.

Add in the shredded chicken and minced parsley. Taste the soup and check the seasonings, season with salt and pepper to your liking.

Turkey Stock and Turkey Noodle Soup

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**I’m a slacker and planned on posting this weeks ago! **

I usually intend to make stock with the turkey bones, but never get around to it…this year I was determined not to waste a bit of that free range bird 😉 After removing all of the meat, I double wrapped the bones in plastic wrap and stored it in my refrigerator – not the freezer this time! A couple of days later, I threw all the ingredients in my giant 12 quart pot and simmered the contents for about four hours. Once the stock was finished, I strained it and then prepared my veggies for the simple soup that I planned for dinner. I was so pleased with how the soup turned out that this will have to become a new tradition for my family…this and the turkey tetrazzini that I will share with you all later. Thanks for reading, enjoy!

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**This recipe made a very large batch or rich and flavorful stock, and what is pictured is what was left over after making turkey noodle soup.

Basic Turkey Stock – inspired from Brown Eyed Baker

  • 1 turkey carcass
  • 10 quarts water
  • two onions
  • 4 carrots
  • 4 celery
  • 1 TBSP peppercorns
  • 2 TBSP kosher salt or more to taste
  • 2 TBSP apple cider vinegar
    *special equipment – 12 quart pot

Place all in a 12 quart stock pot. Bring to a boil, then reduce to a simmer and cook for at least 4 hours, skimming the foam off the top as necessary. Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

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Turkey Noodle Soup –

  • 2 quarts turkey stock (*more or less depending on how “soupy” you like it)
  • 2 cups roasted, and chopped turkey (*I used the dark meat*)
  • 1 small onion, diced
  • 2 – 3 carrots, diced
  • 2 – 3 celery ribs, diced
  • 2 TBSP olive oil
  • 2 cups egg noodles
  • kosher salt and pepper
Directions –
Heat a large soup pot to medium and add olive oil. Once the oil is warmed, add all your diced veggies to the pan. Saute for 10 minutes or until vegetables are tender. Add the turkey stock and chopped turkey to the pot. Bring to boil, season to taste and add the egg noodles. Cook until the egg noodles are tender, about 8 to 10 minutes. Taste again, season if needed – enjoy the soup with a crusty loaf of bread…yum!

Easy, Stove Top, No-Roux Macaroni and Cheese

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This couldn’t be easier and it’s so tasty, quick, creamy and surprise – there is no butter in this recipe! Thanks for reading, enjoy!

Creamy No-Roux Stove Top Macaroni and Cheese – adapted from The Kitchn

  • 1 pound pasta, any shape
  • 1 1/2 cups milk
  • 2 tablespoons all-purpose flour
  • 3 cups shredded cheese, like cheddar, monterey jack, or colby
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • fresh cracked black pepper to taste

Directions –

1. Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3.Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.