Kale Salad & Chicken Cacciatore

Menu:
Chicken Cacciatore || Martha Stewart (cannot find the original recipe online)
Creamy Polenta
Kale Salad || Smitten Kitchen

Believe it or not, even though I rarely update this site anymore, I do refer back to it quick often for meal ideas. And I couldn't forget to post a dish the entire family can't get enough of. The Chicken Cacciatore was delicious. But, what I need to tell you about is this salad! I've been making at least once a week for awhile now. I've brought it over to friend's houses and they've loved it. It is, quite simply, amazing. Seriously. Try it!

Sweet Potato Tortilla Soup

Menu:
Sweet Potato Tortilla Soup || Camille Styles

Ingredients ////
3 whole allspice
1/2 teaspoon whole cumin seeds
1/4 teaspoon black peppercorns
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce
1 quart high-quality low sodium chicken broth (mine ended up more like a stew than a soup -- still delicious, but I'd maybe double this)
kosher salt
1 1/2 cups cooked chicken, cut into 1/2″ pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
6 corn tortillas
extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup corn kernels (thawed if frozen)
2 ripe avocados, peeled, deseeded and cut into 1/2″ dice
2 limes, cut into wedges
1/2 cup finely chopped cilantro
1/2 cup shredded cheddar

Instructions ////

In a small, dry skillet (not nonstick), toast allspice, cumin and peppercorns over medium heat, shaking occasionally, until fragrant (mine took about 3 minutes.)

Add the toasted spices to a blender with onion, garlic, chipotles, adobo, 2 teaspoons salt and 1 cup chicken broth. Blend on high power until completely smooth.

In a large pot, combine the purée, the rest of the broth and the diced sweet potato. Bring to a simmer, then cover and let simmer for 45 minutes until the sweet potato is tender.

Preheat the oven to 400. Slice the tortillas into strips, then spread out on a foil-lined baking sheet. Toss with the tiniest bit of olive oil and a generous sprinkle of salt. Bake for 15 minutes, tossing occasionally, until golden brown and crispy. Set aside.

Add chicken, black beans and corn to the pot, and let simmer for a couple minutes just to heat through. Check for seasoning and add more salt if necessary.

Divide soup among bowls, and top with sliced avocado, lime wedges, chopped cilantro, diced avocado, a sprinkle of shredded cheddar and tortilla strips.

Perfect Roasted Chicken

Menu:
Ida Garden's Perfect Roasted Chicken || Food Network
Brussels Sprouts
Apple Crisp || Wednesday Chef

NOTE: My friend Ali posted this recipe, and I pretty much trust anything she recommends. This chicken was the best roasted chicken I've ever made.

Perfect Roasted Chicken
Ingredients:
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions:
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Slow Cooker Honey Garlic Chicken

Menu:
Slow Cooker Honey Garlic Chicken || Just a Taste
Shredded Brussels Sprouts

Bacon Wrapped Chicken Thighs

Menu:
Bacon Wrapped Chicken Thighs || Practical Paleo
Sautéed Red Cabbage with Apples || Practical Paleo
Cucumbers

Bacon Wrapped Chicken Thighs
Serves 2

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend or Savory Blend

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

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Smoky Spice Blend: 1 Tbsp chipotle powder, 1 Tbsp smoked paprika, 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 Tbsp sea salt, 1/2 Tbsp black pepper

Savory Spice Blend: 2 Tbsp Rosemary Salt (I just used 1 T salt with a 1 T rosemary), 1 T garlic powder 1, T onion powder, 1/2 T paprika, 1 tsp black pepper

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Sauteed Red Cabbage with Apple

2 Tbsp lard/bacon fat, grass-fed butter or coconut oil
1 onion, thinly sliced
1 head of red cabbage, cored and thinly sliced
1c Apple Cider Vinegar
1 green apple, cut into matchstick sized pieces
1 T. Rosemary Salt (1/2 T dried rosemary, 1/2 T salt)

In a large enameled pot or pan, sautée the onion in the fat, then when they’re mostly cooked, add the cabbage until it begins to soften. Add the vinegar and seasonings. Allow the cabbage and onion mixture to cook down until everything is soft, then add the apples and allow them to cook in until soft. The total cooking time tends to be around 30-45 minutes to get the cabbage really soft. Add more vinegar or some water if the mixture gets too dry.

Chicken & Baba Ganoush

Menu:
"The Best Chicken You Will Ever Eat" || Well Fed
Moroccan Dipping Sauce
Baba Ganoush || Well Fed
Cucumbers

NOTE: Ok, I may have a cold and it is limiting my taste and smell. However, this might just be the best baba ganoush I've ever had.

Chicken Curry with Cashews

Menu:
Chicken Curry with Cashews
Topped with Shredded Coconut, Cilantro, Cashews

Chicken Curry with Cashews || Modified from Epicurious
1/4 cup ghee
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2-1/2 lb boneless skinless chicken, cut into large pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup whole fat coconut milk

Heat ghee in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

NOTE: We ate this alone, which is absolutely delicious. But you can serve over rice.

Chicken with Prosciutto and Lemon Caper Sauce

Menu:
Chicken with Prosciutto and Lemon Caper Sauce
Spaghetti Squash

No recipe. Take thin cut chicken breasts, dredged them in flour and put a piece of prosciutto around it. Next pan fried in some olive oil, and top with a sauce made by heating up lemon juice, olive oil, capers and a tiny bit of corn starch. The spaghetti squash was roasted, then tossed in olive oil with garlic and topped with parmesan cheese. Somehow, it ended up just being me and the little one tonight and he absolutely loved this meal.

Chicken with Paprika Sauce

Menu:
Chicken with Paprika Sauce || Martha Stewart
Egg Noodles
Baby Kale Salad

NOTE: The 10-year old this was the best meal I've ever made!

Spinach Salad with Chicken, Raspberries & Mango

Menu:
Spinach Salad with Grilled Chicken, Raspberries & Mango

Sausage and Zucchini Noodles

Menu:
Chicken Sausage — Usinger Italian with Mozzarella & Cordon Bleu
Zucchini Noodles || Well Fed

Grilled Chicken, Watermelon Feta Salad

Menu:
Grilled Chicken
Watermelon, Feta, Basil Salad
Späetzle

NOTE: For the salad, simply mix ingredients together. Nothing else. Easy and delicious.

Chicken with Grilled Peaches and Arugula

Menu:
Chicken with Grilled Peaches and Arugula || ">Real Simple

Grilled Chicken & Buttermilk Farro Salad

Menu:
Grilled Chicken Thighs || Well Fed
Buttermilk Farro Salad || 101 Cookbooks

Chicken Kebabs in Lettuce Cups

Menu:
Chicken Kebabs in Lettuce Cups || Everyday Food May 2012

Chicken Kebabs in Lettuce Cups Serves 4

2 tablespoon extra-virgin olive oil, plus more for grill
1/2 small red onion, half thinly sliced and half grated
1 1/4 pounds ground chicken
1 garlic clove, minced
1 cup fresh mint leaves, half chopped
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper
Extra-virgin olive oil
1 cup grape tomatoes, thinly sliced
2 tablespoons red-wine vinegar
2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated

Directions

Soak eight wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.

Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.

Broiled Yogurt-Ginger Chicken Breasts

Menu:
Broiled Yogurt-Ginger Chicken Breasts || Martha Stewart Living, October 2007
Saffron Rice

NOTE: Brian absolutely loved the meal tonight. Especially since I also served an amazing Rhubarb Meringue Cake I made with rhubarb from his mother's garden.

Broiled Yogurt-Ginger Chicken Breasts
Serves 4

Ingredients
3 cups plain yogurt
1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed
1 small red onion, thinly sliced
1 cucumber, peeled, seeded, and chopped
1/4 cup fresh cilantro leaves
Juice of 1 lime

Directions

Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.

Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.

Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.

Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

Chicken with Lemon & Capers

Menu:
Grilled Chicken Breasts with Lemon & Capers
Mixed Salad

Chicken & Cashews in Lettuce Cups

Menu:
Chicken & Cashews in Lettuce Cups || Real Simple

Ingredients
3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
black pepper
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated

Directions
Combine the soy sauce and honey in a small bowl. Set aside.

Heat the oil in a large skillet over medium-high heat.

Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.

Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.

Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.

Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

NOTE: My family loves lettuce wraps, and since I knew we'd be having a late dinner, I wanted something fast and light. This was all of that. Next time I personally would add some salt or a bit more soy sauce, and use less pepper.

Chicken & Dumplings

Menu:
Chicken & Dumplings || Fix It & Forget It

Chicken & Dumplings
8 servings

Soup Ingredients
4 c. cooked chicken, diced
6 cups chicken broth
1 T. parsley (fresh)
1 med. onion
3 celery stalks (about 1 cup)
4 potatoes, diced (about 6 cups)
1 c. green beans
1 c. carrots, halved and sliced

Dumpling Ingredients
2 c. flour (half white, half whole wheat)
1 t. salt
4 t. baking powder
1 egg, beaten
2 T. olive oil
2/3 c. milk

1. Combine all soup ingredients.
2. Cover and cook on low 4-6 hours in a crockpot.
3. Transfer to large soup kettle with lid. Bring to a boil, then reduce to simmer.
4. To make dumplings, combine flour, salt, and baking powder in a large bowl.
5. In a separate bowl, combine egg, olive oil and milk until smooth. Add to flour mixture.
6. Drop by large tablespoonfuls on top of simmering broth until the dumplings cover the surface of the soup.
7. Cover. Simmer for 18 minutes without lifting the lid.

Greek Salad with Chicken

Menu:
Chicken
Greek Salad (Romaine, Red Onion, Kalamata Olives, Feta Cheese - Lemon, Olive Oil, Oregano & Salt)