• Pozole Verde

    December 3, 2024 Author: Rachel
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    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 TBSP olive oil
    • 1 large sweet onion peeled and chopped
    • 6-8 garlic cloves, minced
    • 6 poblano peppers, seeded and chopped
    • 2-3 jalapeno peppers, seeded and chopped (optional for heat)
    • 1/2 c. cilantro, chopped
    • 1 1/2 lb. tomatillos, peeled and quartered
    • 2 bay leaves
    • 1 TBSP dried oregano
    • 6 c. chicken broth
    • 1 rotisserie chicken, shredded
    • 2 – 15 oz. cans white hominy, drained and rinsed
    • Salt and pepper
    • Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

    Directions:

    1. Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
    2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
    3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
    4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
    5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

    Pozole Verde:

  • Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    October 17, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Greek Feast – Greek Chicken Skewers

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 4 TBSP olive oil
    • 1 TBSP lemon zest
    • 2 TBSP lemon juice
    • 1 tsp. paprika
    • 2 tsp. oregano
    • 2 tsp. dried basil
    • 1 tsp. dried thyme
    • 3 garlic cloves, minced
    • 1 shallot, minced
    • 1 1/4 tsp. salt, plus more to taste
    • 1 1/4 tsp. pepper, plus more to taste
    • 2 lbs. boneless, skinless chicken thighs, cut into 1 inch cubes
    • 10 bamboo skewers, soaked in water
    • Serve with Lemon Roasted Potatoes, Greek Salad, Hummus, and Tzatziki

    Directions:

    1. Soak skewers in water for at least 20 minutes.
    2. In a medium bowl, combine olive oil through pepper. Add 1 inch chicken cubes to marinade and toss to combine. Marinate for at least 2 hours or overnight.
    3. Preheat grill to medium or 350F. Preheat oven to 350F.
    4. Thread chicken onto skewers.
    5. Add skewers to grill and turn occasionally until chicken has grill marks. Transfer to oven for 15 minutes or until completely cooked through.

    Greek Chicken Skewers:

  • Chicken Crepes with Poblano Cream Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin.

    Ingredients:

    Crepe Ingredients:

    • 2 TBSP butter, melted
    • 2 large eggs
    • 1 c. whole milk
    • 1/3 c. water
    • 1 tsp. vanilla
    • 1 c. flour
    • 1/4 tsp. salt
    • 2 TBSP sugar
    • Melted butter for cooking crepes

    Crepe Filling:

    • 2-3 cooked chicken breasts, petite dice
    • 1 c. fresh or frozen corn
    • 1 c. orange bell pepper, petite dice
    • 1 shallot, petite dice
    • Salt and pepper, to taste

    Poblano Cream Sauce:

    • 2 c. heavy whipping cream
    • 4 oz. cream cheese, softened
    • 2 – 3 poblano chiles, roasted, peeled, petite dice (reserve some for garnish)
    • Salt, to taste

    Directions:

    1. Crepe Batter: Using an electric mixer, blend the melted butter, eggs, milk, water, and vanilla together. Combine dry ingredients in a bowl, then add them to the milk mixture and blend until smooth consistency. Cover and refrigerate for at least 1 hour or preferably overnight.
    2. Prepare Crepes: Heat a 9-10 inch crepe pan or nonstick skillet. Brush pan with melted butter and pour a scant 1/4 c. of batter into the pan and swirl the pan until the batter covers the surface. Cook until the crepe is slightly brown (about 30 seconds). Carefully loosen the edges and then flip the crepe. Cook for another 30 seconds or until the second side is lightly browned. Remove from pan and continue cooking until batter is used. As you finish each crepe, stack them in between sheets of parchment paper or wax paper. Cover with a clean kitchen towel.
    3. Prepare Filling: Saute corn, bell pepper, and shallot until veggies are softened, add the chicken and toss to combine and season with salt and pepper. Set aside.
    4. Prepare Poblano Cream Sauce: In a small saucepan heat cream, cream cheese, and 3 TBSP (or more) of diced poblanos. Add salt to taste. Set aside. Reheat just before serving.
    5. Build the Crepes: Preheat oven to 325F. Line a baking sheet with parchment paper. Spoon chicken mixture onto crepe and gently roll up and then place onto the baking sheet. After you have filled and rolled all of the crepes, cover the baking sheet with foil and bake until warmed through, about 15 minutes. Reheat poblano cream sauce. When crepes are done, add some poblano cream sauce to your plate, add your crepes, top with more poblano cream sauce, and garnish with reserved roasted poblano chiles.

    Chicken Crepes with Poblano Cream Sauce:


  • Ricotta Turkey Meatballs

    October 1, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. ground turkey 
    • 1/2 c. full fat ricotta or cottage cheese
    • 1/2 c. Parmesan cheese
    • 1/2 c. panko breadcrumbs
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/2 tsp. Italian seasoning
    • Jar of your favorite sauce
    • 1 lb. of cooked pasta of choice

    Directions:

    1. Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
    2. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
    3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
    4. Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated. 

    Ricotta Turkey Meatballs:

  • Vietnamese Vermicelli Bowls – Bun

    September 12, 2024 Author: Rachel
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    Ingredients:

    Chicken Marinade:

    • 1 lb. chicken breast
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • 2 TBSP lime juice
    • 2 TBSP fish sauce
    • 1 TBSP soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP vegetable oil

    Fish Sauce/Nuoc Cham:

    • 4 oz. yellow rock sugar
    • 1 c. water
    • 5 cloves of garlic, smashed
    • 3/4 TBSP chili garlic sauce
    • 1/3 c. fish sauce (3 crabs brand)
    • Juice from 1 1/2 juicy limes and pulp

    Quick Pickled Vegetables:

    • 3/4 c. water
    • 1/2 c. carrots, julienned
    • 1/2 c. daikon radish, julienned
    • 1/2 tsp. salt
    • 1/2 TBSP sugar
    • 1/2 c. rice wine vinegar
    • 1/2 c. white vinegar

    Vermicelli Bowls:

    • Rice noodles, cooked
    • 1 bunch of cilantro, chopped
    • 1 bunch of mint, chopped
    • Iceberg lettuce, sliced
    • 2 Persian/small cucumbers, diced
    • Quick pickled vegetables
    • Grilled chicken
    • Roasted peanuts, chopped
    • Jalapenos, sliced
    • Nuoc Cham

    Directions:

    1. Marinate Chicken: In a Ziploc bag and chicken through vegetable oil. Place in refrigerator for 1 – 24 hours. When ready, remove chicken from marinade and grill or cook as desired.
    2. Nuoc Cham: Heat rock sugar and water in a medium to low heat until sugar is melted. In a small blender/food processor, add the lime juice, half of the sugar water, garlic, and chili garlic sauce and blend/blitz until desired texture (longer for smooth, less time for chunky). In a jar with lid, add the sauce along with the remaining sugar water and fish sauce. Set aside.
    3. Quick Pickled Vegetables: Add veggies and both vinegars to a jar with a lid. In a small saucepan add water, salt, and sugar and heat on medium low heat until salt and sugar melts; stir and then add to jar with veggies and let cool.
    4. Vermicelli Bowls Assembly: To your individual serving bowls, add desired rice noodles, cilantro, mint, lettuce, cucumbers, pickled vegetables, grilled chicken, peanuts, jalapeno slices, and nuoc cham.

    Vietnamese Vermicelli Bowls – Bun:

  • Chicken Caesar Burgers

    August 3, 2024 Author: Rachel
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    Recipe from Defined Dish.

    Ingredients:

    • 1 lb. ground chicken 
    • 1 TBSP SideDish Miso Caesar dressing
    • 1 tsp. Kosher salt
    • 1/2 tsp. garlic powder 
    • 1/2 tsp. black pepper 
    • 1/2 tsp. crushed red pepper flakes 
    • 1/3 c. gluten-free panko breadcrumbs 
    • 2 TBSP freshly chopped parsley leaves
    • 1/4 c. finely grated parmesan 
    • Avocado oil, for cooking
    • Caesar salad: 2 c. roughly chopped romaine, Caesar dressing, and freshly ground black pepper
    • Assembly: burger bun, burger, salad, and shaved parmesan

    Directions:

    1. Burgers: In a bowl, combine all of the ingredients for the chicken patties (except for the avocado oil) until well combined. Shape into 4-equal sized patties.
    2. Heat 2 to 3 TBSP of avocado oil in a large nonstick skillet over medium heat. When hot, add the patties and cook until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer to a paper towel lined plate. Set aside.
    3. Salad: In a medium bowl, toss the romaine lettuce with 1 to 2 TBSP of Caesar dressing and pepper, until it is well coated.
    4. Assembly: To build the burgers, place the burger patty on a bun and top with Caesar salad and shaved parmesan cheese.

    Chicken Caesar Burgers:

  • Skillet Creamed Corn Poblano Chicken

    July 10, 2024 Author: Rachel
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    Recipe adapted from the Defined Dish.

    Ingredients:

    • 1 lb. skinless chicken breasts
    • 2 tsp. kosher salt, divided
    • 1 tsp. freshly ground black pepper, divided
    • 1 tsp. chili powder
    • 2 TBSP flour
    • 2 TBSP extra virgin olive oil
    • 2 large poblanos, seeded and sliced into ¼-inch wide strips
    • 1 small red onion, thinly sliced
    • 4 garlic cloves, minced
    • 4 ears sweet corn, husked and kernels removed (about 2 1/2 c. or 20 oz. frozen corn)
    • 8 oz. cream cheese 
    • 1 c. low-sodium chicken broth
    • Zest of 1 lime
    • 4 TBSP lime juice
    • 1/3 – 2/3 c. Monterey jack cheese
    • Serve over rice and/or tortillas

    Directions:

    1. Preheat oven to 375F.
    2. Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.
    3. Season both sides of the chicken with 1 tsp, of salt, ½ tsp. of black pepper, and chili powder.
    4. Add the flour to a large plate. Dredge each chicken breast in flour on both sides and shake off the excess.
    5. In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.
    6. Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
    7. Add the corn, remaining 1 tsp. salt, and ½ tsp. pepper. Sauté for another 2 minutes. Reduce heat to medium low.
    8. To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
    9. Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.
    10. Serve over rice and/or tortillas.

    Skillet Creamed Corn Poblano Chicken:

  • Taco Meat – Instant Pot or Slow Cooker

    July 9, 2024 Author: Rachel
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    Recipe adapted from Skinny Taste.

    Ingredients:

    • 2 lb. 93% lean ground beef
    • 1 TBSP cumin, divided 2 tsp. and 1 tsp.
    • 2 tsp. kosher salt
    • 2 tsp. chili powder
    • 2 tsp. paprika
    • 1 tsp. dried oregano
    • 1 small onion, minced
    • 1/4 c. red bell pepper, minced
    • 2 garlic cloves, crushed
    • 1/2 c. water
    • 1 c. tomato sauce
    • 1 bay leaf

    Directions:

    1. Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper, and garlic; stir and cook 2 to 3 minutes until soft.
    2. Add 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin.
    3. Slow Cooker: Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper and garlic; stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin.

    Taco Meat:

  • Chicken Crust Caesar Salad Pizza

    July 9, 2024 Author: Rachel
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    Recipe from Mama Cooks Low Carb.

    Ingredients:

    Crust Ingredients:

    • 20 oz. can chicken, drained well
    • 1 egg
    • 1/2 c. grated Parmesan cheese
    • 1 tsp. garlic powder
    • 1/2 tsp. crushed red pepper

    Caesar Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. sour cream
    • 1 1/2 tsp. anchovy paste, optional
    • 4 garlic cloves
    • 1 1/2 TBSP olive oil
    • Zest of 1/2 lemon, optional
    • 2 1/2 TBSP lemon juice
    • 1 1/2 tsp. Dijon mustard
    • 1 TBSP Worcestershire sauce
    • 1/2 tsp. freshly cracked black pepper
    • 1/4 c. shredded Parmesan cheese
    • Salt, to taste

    Assembly:

    • Romaine lettuce, chopped
    • Shaved Parmesan cheese, to taste
    • Freshly cracked black pepper, to taste
    • Zest of 1/4 lemon, optional
    • Balsamic glaze, optional

    Directions:

    1. Prep: Preheat oven to 375. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
    2. Crust: Combine all the chicken crust ingredients into a bowl and mix while breaking it up really well with a fork, you don’t want any large lumps. Pour the mixture onto the prepared baking sheet and press down using your hands while forming your desired shape, about 1/4 inch thick. Bake for 40-45 minutes. Remove from oven, and let cool for a few minutes.
    3. Caesar Dressing: Combine dressing ingredients in a bowl and mix well.
    4. Assembly: On a cooled crust, spread some dressing on top of the crust. Mix the lettuce with as much dressing as you like and place on crust. Top with shaved Parmesan cheese, cracked black pepper, and lemon zest, if desired. Drizzle with balsamic glaze.

    Chicken Crust Caesar Salad Pizza:

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