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Chicken
Lemon Chicken with Artichokes
Ingredients
1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick
1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
3 tablespoons canola oil
1 cup white wine
2 packages frozen artichoke hearts, quartered
1 lemon, sliced thin
1 tablespoon fresh thyme leaves
Shaved parmesan cheese for garnish
Directions
Coat chicken in seasoned flour.
Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and cook for 2 more minutes.
Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.
Return chicken to skillet, stir in thyme until thyme is mixed in and chicken is coated with sauce. Scatter shaved parmesan on top and serve right out of the skillet - it's homier that way!
Chocolate,
Cookies
Gluten Free + Passover Friendly Almond Chocolate Thumbprint Cookies
ingredients:
for the cookie:
1 cup (4 ounces | 115 grams) almond meal
2/3 cup (4 3/4 ounces | 135 grams) organic, natural sugar
140 grams gluten free flour mixture (see below)
1/2 teaspoon ground cinnamon
1/4 teaspoon Celtic sea salt
1/4 teaspoon xanthan gum
1/2 cup (4 ounces | 113 grams) unsalted, organic butter
1 large egg, lightly beaten
1 teaspoon pure vanilla
for the chocolate filling:
4 ounces bittersweet chocolate (I use Callebaut)
.75 ounces organic, salted butter
instructions:
to make the cookies:
in a large bowl, whisk the almond flour, sugar, gluten free flour, cinnamon, xanthan gum, and Celtic sea salt. set aside.
in a small sauce pan, melt butter. cool slightly.
in a small bowl, whisk the egg and vanilla.
add all the wet ingredients to the dry ingredients. mix to combine. this may seem really dry and you may be inclined to feel the need for
more wet ingredients, but it will come together.
form dough into a ball. wrap with plastic wrap and press into a disc. chill dough until firm, about an hour.
preheat oven to 350*.
using a 1 tablespoon ice cream scooper, form balls and place on parchment lined, rimmed baking sheet. chill for 10-15 minutes.
using the back of 1/2 teaspoon measuring spoon, press into the center of each dough. line cookies on parchment lined, rimmed baking sheet, spacing 2 inches apart.
bake 10-12 minutes, or until the tops are golden and the rim of the cookie is just starting to turn golden.
cool completely on wire racks.
to make the chocolate:
place both chocolate and butter in a glass bowl set over a small saucepan (don’t let the bottom of the bowl touch the water). stir occasionally until all chocolate and butter are melted and combined.
drop a small amount of chocolate into each of the cooled cookies. let set completely before eating.
store in an airtight container for up to 3 days, or refrigerate for 1 week.
Chicken
Chicken with Honey-Beer Sauce
ingredients:
2 tsp. canola oil
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
3 tbsp. thinly sliced shallots
1/2 cup beer
2 tbsp. lower-sodium soy sauce
1 tbsp. whole-grain Dijon mustard
1 tbsp. honey
2 tbsp. fresh flat-leaf parsley leaves
directions:
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt.
Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk.
Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
Cook 3 minutes or until liquid is reduced to 1/2 cup.
Return chicken to pan; turn to coat with sauce.
Sprinkle evenly with parsley.
Cupcakes,
Ice Cream
Reese’s Ice Cream Cupcakes
Ingredients
Dreyer's Peanut Butter Cup Ice Cream
Favorite chocolate cake mix (I used Betty Crocker Triple Chocolate)
1/2 cup Reese's peanut butter chips
Cool Whip chocolate frosting
Mini Reese's peanut butter cups
Instructions
Preheat oven to 350 degrees and line muffin pan with cupcake liners.
Prepare cake mix and stir in Reese's peanut butter chips.
Pour 1 tablespoon of cake mix batter into each muffin cup.
Bake for 10-12 minutes; allow cupcakes to cool.
Top cupcakes with slightly melted ice cream.
Freeze for at least 2-3 hours, preferably overnight.
Top with Cool Whip frosting and mini Reese's peanut butter cup.
Chicken
Sesame Chicken
INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 large egg whites, beaten
Mazola corn oil, for frying
Sesame seeds, for garnish
Sliced green onions, for garnish
For the marinade:
1 cup chicken stock
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons brown sugar, packed
2 tablespoons cornstarch
2 tablespoons sesame oil, divided
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon chili paste
DIRECTIONS:
To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
Dredge chicken in the egg whites, then dredge in the cornstarch mixture, pressing to coat.
Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion.
BBQ,
Chicken,
Hawaiian
Hawaiian BBQ Chicken Taquitos
INGREDIENTS:
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
DIRECTIONS:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, chicken, cheddar cheese, pineapple, BBQ sauce and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
Serve immediately with BBQ sauce, if desired.
Cheese,
Macaroni
Macaroni and Cheese
Ingredients
3 tablespoons butter
1 tablespoon plus 3 teaspoons olive oil
1 leek, white and light green part only, thinly sliced
1 small yellow onion, chopped
1 head garlic
16 ounces dry rigatoni
1 cup fresh baby spinach, chopped
2/3 cup milk
1/3 cup heavy cream
1/2 cup sun dried tomatoes, chopped
1 teaspoon flour
1 tablespoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1 1/4 cup Asiago cheese, shredded
12 ounces feta cheese (preferably a brick packed in brine, not pre-crumbled)
1 teaspoon freshly cracked black pepper
Method:
Preheat the oven to 400ºF. Coat a 9 x 13 casserole dish with olive oil or cooking spray. Set aside.
In a large skillet, heat 2 tablespoons of butter and a teaspoon of olive oil over medium low heat until the butter melts. Add the onions and leeks and stir to coat in the butter mixture. Turn the heat to low and allow to cook for one hour, stirring every ten minutes, until golden brown in color. The vegetables should just barely sizzle as they cook. If they are browning too quickly lower the heat as much as possible and if they don't seem like they're cooking at all raise the heat by small increments until they begin to do so. Once they are done remove from the heat and set aside.
Meanwhile, cut the top quarter off the head of garlic. Drizzle the other teaspoon of olive oil over the top and wrap it tightly in aluminum foil. Place in the oven and allow it to roast for 30 minutes. Remove and allow it to cool before squeezing the garlic out of the papery peel.
Bring a large pot of water to a boil and cook the rigatoni according to the package's directions. Once done cooking, drain, drizzle with olive oil, and shake the colander to keep the noodles from sticking together.
In a small skillet, heat one tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Remove from the heat and set aside.
Preheat the oven to broil on high. Heat the remaining tablespoon of butter in a medium saucepan over medium low heat until melted. Whisk in flour until fully incorporated. Whisk in the milk and cream and continue to heat until hot but not boiling. Add the oregano and rosemary and mix well. Add 1 cup asiago and crumble in the feta cheese. Stir until the feta is just beginning to melt.
Remove the pan from the heat and combine the cheese mixture with the rigatoni, spinach, sun-dried tomatoes, onions, leeks, and roasted garlic in the prepared baking dish. Sprinkle with black pepper and remaining Asiago cheese. Place in the oven and broil until lightly browned, about 5 minutes. Remove and serve.
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