• Apricot Chicken

    Recipe adapted from Carlsbad Cravings.

    effervescently Ingredients:

    Chicken

    • 1 ½ lbs. chicken breasts cut into 1″ pieces
    • 2 eggs
    • 1/2 c. flour
    • 1/4 c. cornstarch
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • ½ tsp. ginger powder
    • ½ tsp. smoked paprika
    • ½ tsp. pepper
    • 3 TBSP olive oil plus more as needed
    • Serve over rice

    Apricot Sauce

    • 2/3 c. apricot preserves/jam
    • 3 TBSP Asian sweet chili sauce
    • 1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
    • 2 TBSP balsamic vinegar
    • 2 TBSP soy sauce
    • 1 tsp. cornstarch

    buy ivermectin online in u.k Directions:

    • Bread Chicken: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
    • Cook: Heat oil over medium-high heat in a nonstick skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
    • Add Sauce: Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
    • Combine: Add the chicken and toss to coat. Serve over rice.

    Apricot Chicken:

  • Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Turkey Grinder Sandwich

    Ingredients:

    • 1/2 c. mayonnaise
    • 1 TBSP red wine vinegar
    • 1 TBSP olive oil
    • 1 TBSP pepperoncini juice
    • 2 tsp. Italian seasoning
    • 1-3 tsp. sugar, more or less to taste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 14oz. bag of shredded lettuce
    • 1/2 red onion, thinly sliced
    • 1/3 c. pepperoncinis
    • Sub rolls
    • Sliced turkey
    • Sliced cheese of your choice, muenster, provolone, etc.

    Directions:

    1. In a medium bowl add the mayonnaise through pepper, and mix until will combined. Taste and adjust seasoning if necessary. Then add the lettuce, sliced onion, and pepperoncinis and mix to combine.
    2. Slice the rolls and layer with turkey and cheese. You can toast the subs in a 350F oven, if desired. Then add the creamy lettuce mixture.

    Turkey Grinder Sandwich:


  • Greek Turkey Burgers

    Recipe adapted from Recipe Runner.

    Turkey Burger Ingredients:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese (plus more to top burger)
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • Pepper, to taste
    • Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)

    Tzatziki Sauce Ingredients:

    • 1/2 c. shredded cucumber
    • 1 c. plain non-fat Greek yogurt
    • 1/2 of a lemon, juiced
    • 1 TBSP fresh dill, chopped
    • 1/4 tsp. garlic powder
    • Salt and pepper, to taste

    Directions:

    Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.

    Greek Turkey Burgers:

    1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
    2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
    3. Form the meat mixture into 4 patties.
    4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
    5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
    6. Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.

    Greek Turkey Burgers:


  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Lemon Pepper Cajun Chicken Pasta

    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Hibachi Fried Rice

    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Lemon Chicken Orzo

    This dish is the complete package of comfort food. The recipe below is doubled to be served as a main dish. If you want this as a side, halve the recipe below.

    Adapted from Salt & Lavender

    Ingredients:

    • 2 TBSP olive oil
    • 4 TBSP butter
    • 1 medium onion chopped
    • 6 garlic cloves, minced
    • 1/2 tsp. Italian seasoning
    • 2 c. uncooked orzo pasta
    • 4 c. chicken broth
    • 4 TBSP lemon juice
    • 2 c. heavy whipping cream
    • 1 rotisserie chicken, shredded
    • 1 c. freshly grated parmesan cheese
    • 6-10 oz. fresh baby spinach
    • Salt & pepper to taste

    Directions:

    1. Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
    2. Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
    3. Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don’t want the liquid to reduce too much before the pasta has cooked.
    4. Stir in the chicken.
    5. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.

    Lemon Chicken Orzo:

  • Chicken Tikka Masala

    This Tikka recipe is the best homemade Tikka I have ever made.
    Recipe from Damn Delicious.

    Ingredients:

    • 1 1/2 TBSP Olive oil
    • 1 1/2 lbs. boneless chicken, cut into 1-inch chunks
    • Salt and freshly ground black pepper, to taste
    • 1/2 medium sweet onion, diced
    • 3 TBSP tomato paste
    • 3 cloves garlic, minced
    • 1 TBSP freshly grated ginger or ginger paste
    • 1 1/2 tsp. garam masala
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. ground turmeric
    • 1 (15-oz.) can tomato sauce
    • 1 c. chicken stock or water
    • 1/2 c. heavy cream

    Directions:

    1. Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook until golden, about 4-5 minutes.
    2. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
    3. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    4. Stir in heavy cream until heated through, about 1 minute.
    5. Serve over rice.

    Chicken Tikka Masala: