• Nutella Granola

    February 27, 2023 Author: Rachel
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    Recipe adapted from Julie’s Eats & Treats.

    Ingredients:

    • 2 1/2 c. rolled oats
    • 2 TBSP coconut oil
    • 1/4 c. Nutella
    • 2 TBSP honey
    • Pinch of salt
    • 1/2 c. hazelnuts roughly chopped, optional
    • 1/2 c. chocolate chips, optional

    Directions:

    1. Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.
    2. Put oats in a large mixing bowl.
    3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.
    4. Bake in preheated oven for 15 minutes. Stir granola and add in chopped hazelnuts, if using. Return to oven and bake for another 15 minutes.
    5. Cool completely. Stir in chocolate chips, if using.
    6. Store in airtight container.

    Nutella Granola:

  • Butter Chicken Meatballs

    February 22, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    Sauce:

    • 4 TBSP unsalted butter
    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 2 tsp. freshly grated ginger
    • 2 tsp. garam masala
    • 1 tsp. ground turmeric
    • 1 8-oz. can tomato sauce
    • 1 6-oz. can tomato paste
    • 1 1/2 c. chicken stock
    • Salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • Sugar to taste (about 1 tsp.)

    Meatballs:

    • 1 lb. ground chicken
    • 1/2 c. Panko breadcrumbs
    • 1 egg
    • 3 TBSP cilantro, chopped
    • 2 tsp. yellow curry powder
    • 1 tsp. salt
    • 1/2 tsp. pepper

    Directions:

    1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
    2. To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 20 meatballs.
    3. Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
    4. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
    6. Stir in tomato sauce, tomato paste and chicken stock; season with sugar, salt, and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    7. Stir in heavy cream and meatballs until heated through, about 2-3 minutes.

    Butter Chicken Meatballs:

  • Cilantro Verde Ranch

    February 22, 2023 Author: Rachel
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    Recipe adapted from the Food Nanny.

    Ingredients:

    • 1 c. verde enchilada sauce
    • 1 TBSP dry ranch dressing mix
    • 1/3 c. cilantro
    • 1/3 c. sour cream
    • 1/3 c. mayonnaise
    • 1 garlic clove
    • 1/2 tsp. salt
    • 1 TBSP lime juice
    • 1/4 tsp. cumin
    • 1/2 tsp. sugar
    • Pickled jalapeno juice, to taste (about 1 TBSP)

    Directions:

    1. Mix all ingredients in a blender; taste and adjust seasoning.

    Cilantro Verde Ranch:

  • Thai Peanut Chicken Rice Noodle Bowl

    February 7, 2023 Author: Rachel
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    You can serve this dish over rice, rice noodles, or in lettuce wraps. Excellent all three ways!

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 lb. boneless chicken breast, diced into 3/4in. pieces
    • 2 TBSP olive oil
    • 1 TBSP red curry paste
    • 1 tsp. curry powder
    • 1/2 tsp. garlic powder
    • 2 tsp. ginger paste
    • Salt and pepper, to taste

    Toppings:

    Directions:

    1. Combine olive oil through salt and pepper in a bowl and mix to combine.
    2. Add the diced chicken to the bowl and toss to coat evenly.
    3. Cover and marinate chicken in the fridge for 1-2 hours.
    4. Remove chicken from fridge and allow to come to room temperature, about 30 minutes.
    5. Heat a large skillet over medium high heat. Once hot, add chicken in a single layer but don’t over crowd, cooking in batches if necessary.
    6. Occasionally flip the chicken until a dark golden brown crust forms on all sides and chicken is cooked through.
    7. Serve over rice, rice noodles, or in lettuce wraps. Add quick pickled vegetables and Thai peanut sauce and top with green onions, mint, parsley/cilantro, and jalapenos, if desired.

    Thai Peanut Chicken Rice Noodle Bowl:

  • Quick Pickled Vegetables

    February 7, 2023 Author: Rachel
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    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 c. carrots, julienned
    • 1 c. cucumber, julienned
    • 1 c. radish, julienned
    • 2 garlic cloves, smashed
    • 1/4 tsp. crushed red pepper or to taste
    • 3/4 c. warm water
    • 2/3 c. rice wine vinegar
    • 1 1/2 TBSP sugar
    • 3/4 tsp. salt

    Directions:

    1. Add carrots through crushed red pepper to a large jar with a lid.
    2. In a small bowl or measuring cup combine the water through the salt and stir to dissolve.
    3. Pour vinegar mixture over veggies (leaving about 1/2 inch of space between liquid and rim).
    4. Screw lid on and refrigerate for at least 8 hours and up to 3 weeks.

    Quick Pickled Vegetables:

  • Thai Peanut Sauce

    February 7, 2023 Author: Rachel
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    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1/4 c. soy sauce
    • 1/4 c. peanut butter
    • 1 TBSP lime juice
    • 1 TBSP rice wine vinegar
    • 2 TBSP brown sugar
    • 1/4 tsp. sesame oil
    • 1/8 tsp. garlic powder
    • 2 tsp. ginger paste
    • Crushed red pepper flakes, as desired
    • Black pepper, as desired
    • Water to thin, as needed

    Directions:

    1. Add soy sauce through black pepper to a bowl and whisk to combine until smooth and creamy (or blend in a blender).
    2. Add water to reach desired consistency.

    Peanut Sauce: