Archive for April, 2019

Apr 27

Crispy Baked Chicken Burritos

8 to 10 servings

1 rotisserie chicken, shredded

2 cups shredded Monterey Jack cheese

1 bunch scallions, thinly sliced

1 cup salsa verde, plus more for serving

1 teaspoon cumin

1 teaspoon coriander

Kosher salt and freshly ground black pepper, to taste

16 small flour tortillas

Sour cream, for serving

 

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the chicken with the cheese and scallions to combine. Add the salsa, cumin and coriander. Season with salt and pepper.

3. Place a tortilla on a cutting board, then spoon 2 tablespoons of the filling in a line down the center of the tortilla. Fold the sides in toward the filling, then tightly roll the tortilla around the filling to form a burrito. Repeat with the remaining tortillas and filling.

4. Place the burritos, seam side down, on the prepared baking sheet, leaving at least ¼ inch between each piece. Bake until the tortillas are golden brown and crispy, about 15 to 17 minutes (the filling may bubble slightly at the edges). Cool for 5 minutes before serving the burritos with sour cream and salsa for dipping.

 

https://www.purewow.com/entry_detail/recipe/12049/Crispy-Baked-Chicken-Burritos.htm

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Posted in Chicken, Main

Apr 27

Cheesy Chicken Milanese

4 servings

4 boneless, skinless chicken breasts (6 to 8 ounces each)

Kosher salt, freshly ground black pepper and cayenne pepper

1 cup all-purpose flour, plus more for “gluing” the chicken

4 large eggs

1 cup plain dried bread crumbs

1 cup panko bread crumbs

1 cup shredded whole-milk mozzarella cheese (4 ounces)

Canola or vegetable oil, for shallow frying

3 cups baby arugula

1 cup cherry tomatoes, halved or quartered

A chunk of Parmigiano-Reggiano cheese

Extra-virgin olive oil (the best you have)

Good-quality balsamic vinegar

 

1. Preheat the oven to 325°F.

2. Place a chicken breast between two big sheets of plastic wrap. Using the smooth side of a meat pounder or an empty wine bottle, pound the chicken as thin as you can without ripping it to shreds. Season with salt, black pepper and cayenne, and repeat with the remaining chicken breasts.

3. Set up three shallow bowls. Spread out the flour in one and season it liberally with salt, black pepper and cayenne. Place the eggs in the second bowl, season them with salt and beat them lightly just to combine. Combine the bread crumbs and panko in the third bowl and season with salt and black pepper.

4. Place ¼ cup of the mozzarella on one side of each pounded chicken breast, about 2 inches in from the edges. Moisten the edges of the whole breast with water, then sprinkle a little flour all over the edges. Fold the breast over the cheese, pressing on the edges to seal.

5. Take the folded breast and dip it into the seasoned flour on both sides, shaking off the excess. Move it to the egg and dip in both sides, letting the excess drip off. Transfer to the bread crumbs and press each side into the crumbs. Put the breast on a plate. Repeat the breading procedure with the remaining breasts in the same order: flour, eggs, bread crumbs.

6. In a large skillet, heat about ½ inch of canola oil over medium-high heat. When the oil is hot, carefully lay 2 of the breaded cutlets in the skillet and cook until browned and crisp, about 3 minutes. Flip the cutlets and cook until golden brown, another 3 minutes. Transfer the cutlets to a baking sheet and finish cooking in the oven, about 15 minutes, while you fry the remaining 2 cutlets, adding a little oil to the skillet if necessary between batches.

7. To serve, arrange a cutlet on each of four plates and top each one with a handful of arugula and ¼ cup of the tomatoes. Use a vegetable peeler to shave some Parmesan over each cutlet, sprinkle with salt and pepper and drizzle with olive oil and balsamic.

 

https://www.purewow.com/recipes/chrissy-teigen-cheesy-chicken-milanese

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Posted in Chicken, Main

Apr 27

Homemade Chicken Parmesan

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2-3 cups prepared Marinara or roasted tomato sauce
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves if desired
  • 2 tablespoons canola or grapeseed oil
  • 1 tablespoon butter
  • 8 ounces fresh mozzarella cheese thinly sliced

Instructions

  1. Preheat the oven to 425°F.
  2. Use a sharp, thin knife to slice the chicken breasts in half lengthwise and place the chicken between 2 pieces of plastic wrap then pound with the flat side of a meat tenderizer to about 1/4 inch thickness.
  3. Pour the marinara or tomato sauce into a pot, and warm over medium heat until heated through then reduce to a simmer.
  4. Pour the flour into a shallow bowl and season with the kosher salt and freshly ground black pepper. In another shallow bowl, whisk the eggs. And in another shallow bowl, toss the bread crumbs with the Parmesan cheese.
  5. Place a large oven-proof skillet over medium high heat and heat the oil and butter until hot but not smoking and the butter has melted. Working with one chicken breast at a time, dredge the chicken cutlet in the flour, shake off the excess, and dip lightly but evenly into the egg wash and let the extra egg drip off and place the cutlet in the bread crumbs, gently patting the crumbs into the chicken cutlet. Set each of the cutlets aside.
  6. Working in batches, add the cutlets to the skillet but be careful not to overcrowd it. Cook on each side until lightly browned, about 3-4 minutes each or until golden and crisped.
  7. Ladle the marinara sauce around and over the chicken cutlets. Top with slices of the mozzarella cheese and sprinkle with Parmesan cheese. Bake for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the cheese has melted. Garnish with fresh basil and more Parmesan.

 

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Posted in Main

Apr 27

Turkey Tacos

SERVES 4

Ingredients

  • 1 teaspoon olive oil or vegetable oil
  • 1 onion chopped finely
  • 2 tablespoons Homemade Taco Seasoning or 1 packet store-bought
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 pound ground turkey
  • 1 (8 ounce) can tomato sauce (see notes)
  • 2 teaspoons cider vinegar
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper
  • Corn tortillas or flour tortillas

Instructions

    1. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
    2. Add taco seasoning, garlic, and oregano, stirring until fragrant, about 30 seconds.
    3. Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.
    4. Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
    5. Divide filling evenly among tortillas and serve with healthy garnishes such as shredded lettuce, diced tomato and avocado, scallions, and cilantro leaves.

Recipe Notes

1 (6 ounce) can tomato paste plus 1/2 cup water may be substituted for the tomato sauce.

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Posted in Kid friendly, Main, Mexican

Apr 27

Roasted Vegetable Lasagna Rolls

MAKES 12 rolls

Ingredients

  • 1 (8 oz.) zucchini, cut into 1/4-inch circles
  • 1 (1 lb.) eggplant, cut into 1/4-inch circles
  • 8 oz. Portobello mushrooms, gills scraped out & stems removed, thinly sliced
  • 1/2 tsp salt
  • 3 tbsp + 1 tsp olive oil, divided
  • 15 whole wheat lasagna noodles*
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup whole milk ricotta cheese
  • 3 tbsp minced flat-leaf parsley
  • 1/4 tsp ground pepper
  • 1/8 tsp salt
  • 2 1/2 cups marinara sauce (your favorite kind)
  • 1/4 cup grated Parmesan sauce (rennet-free for vegetarian)

Directions

  1. Preheat the oven to 450 degrees F. Lightly coat two baking sheets with cooking spray.
  2. Arrange the zucchini and eggplant slices on a large piece of paper towel. Sprinkle on both sides with ½ teaspoon of salt. Gently press another piece of paper towel on top of the vegetables and let sit for 20 minutes to draw out the extra liquid.
  3. Rinse the salt off of the zucchini and eggplant slices and pat dry. Combine in a bowl with the portobello mushroom slices and toss with 3 tablepoons of olive oil.
  4. Arrange the vegetables on the prepared baking sheets. Cook until the vegetables are tender and starting to brown on the underside, switching position of the baking sheets halfway through, about 20 minutes. Let cool, then roughly chop the vegetables.
  5. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towel, separated from each other.
  6. Heat ½ teaspoon olive oil in a medium skillet set over medium heat. Cook the onion until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
  7. In a medium bowl, stir together the onion mixture, ricotta cheese, parsley, pepper and ⅛ teaspoon salt.
  8. Arrange a few lasagna noodles on a cutting board. Spread a heaping tablespoon of the ricotta mixture along the length of each noodle. Top with a generous ¼ cup of the chopped roasted vegetables.
  9. Starting at one short end, tightly roll up the lasagna noodle and filling.
  10. Turn the oven to 400 degrees F.
  11. Prepare a 9- by 13-inch baking dish by spreading 1 cup of marinara sauce on the bottom. Arrange the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
  12. Spread the remaining 1 ½ cups tomato sauce on top, and sprinkle with the Parmesan cheese.
  13. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted. Remove from the oven and let cool for 5 minutes before serving.

https://www.cookincanuck.com/roasted-vegetable-lasagna-rolls-recipe/

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Posted in Italian, Kid friendly, Main

Apr 27

Spicy Cauliflower Burgers

MAKES 10 burgers

INGREDIENTS

for the cauliflower burgers

  • 3/4 cup uncooked quinoa
  • 1 head cauliflower (about 6 cups florets)
  • 3–4 tablespoons oil, divided
  • a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
  • 1/2 teaspoon garlic salt OR just a minced garlic clove or two
  • 3/4 cup breadcrumbs or ground almonds
  • 3/4 cup shredded Pepperjack cheese
  • 3 eggs
  • 1 1/2 teaspoon salt

burger toppings

  • a few good squeezes of lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped purple cabbage
  • magic green sauce
  • chipotle mayo
  • buns (may I recommend jalapeño cheddar?)

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.
  2. Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
  3. Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.
  4. In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
  5. Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
  6. Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.

Cooked burgers can be kept in the fridge for 2 days but they freeze really nicely, too.

 

https://pinchofyum.com/spicy-cauliflower-burgers

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Posted in Kid friendly, Main, Vegetarian

Apr 27

Italian Turkey, Potato & Zucchini Meatloaf

MAKES 14 slices

Ingredients

Directions

  1. Preheat the oven to 450 degrees F.
  2. Cook the Little Potato Co. potatoes according to the package directions. Transfer half of the potatoes to a medium-sized bowl. Set aside the remaining potatoes for another use (they could be served alongside the meatloaf).
  3. Mash the potatoes with the back of a fork until roughly mashed.
  4. Turn the oven temperature to 375 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
  5. In a large bowl, combine the ground turkey, mashed potatoes, onion, garlic, zucchini, breadcrumbs, parsley, egg, soy sauce, oregano, pepper and red pepper flakes. Stir to combine.
  6. Form the turkey mixture into an 8- by 5-inch rectangle on the prepared baking sheet.
  7. Brush the tomato sauce on the top and sides of the meatloaf.
  8. Bake until a thermometer inserted in the center of the meatloaf reads 170 degrees F, 45 to 50 minutes.
  9. Let the meatloaf rest for 5 minutes.
  10. Using a serrated knife, cut the meatloaf into ½-inch slices. Serve.

https://www.cookincanuck.com/italian-turkey-potato-zucchini-meatloaf-recipe/

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Posted in Kid friendly, Main

Apr 27

Baked Honey Mustard Chicken

SERVES 4

 

Ingredients

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1/2 cup honey
  • 1/2 cup yellow mustard
  • 1/2 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 350 degrees and lightly grease a baking dish.

  2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.

  3. Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.

  4. Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. Serve with with rice or noodles and your favorite veggies.

     

Baked Honey Mustard Chicken

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Posted in Kid friendly, Main

Apr 27

Sweet Potato Black Bean Quesadillas

SERVES 6

Ingredients

  •  3 small sweet potatoes — scrubbed but not peeled
  •  1 tablespoon chili powder
  •  1 tablespoon cinnamon
  •  1 teaspoon cumin
  •  1 teaspoon smoked paprika
  •  1/2 teaspoon kosher salt — divided
  •  1/2 teaspoon ground chipotle chili pepper
  •  2 teaspoons extra virgin olive oil
  •  1 medium yellow onion — diced
  •  1 large green bell pepper — cored and diced
  •  2 cloves minced garlic
  •  1 can reduced sodium black beans — (15 ounces) rinsed and drained
  •  6 medium-sized 100% whole wheat flour tortillas
  •  1 1/4 cups  freshly grated sharp shredded cheddar cheese
  •  Optional toppings for serving: light sour cream — or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro

Instructions

  1. Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
  2. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
  3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

Recipe Notes

Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
https://www.wellplated.com/sweet-potato-black-bean-quesadillas/

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Posted in Kid friendly, Main, Mexican

Apr 27

Easy Baked Chicken Meatballs

MAKES 18 meatballs

Ingredients

  • 1  to 1 1/2 pounds ground chicken
  • 3/4 cup plain dried bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 2  cloves  garlic minced
  • 2  teaspoons  dried basil
  • 1/4 teaspoon  crushed red pepper flakes
  • 1  teaspoon  salt
  • 1 to 2 tablespoons extra virgin olive oil(optional)
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons milk

Instructions

  • Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
  • In a large mixing bowl combine ground chicken, bread crumbs, parmesan, garlic, basil, salt, and red pepper flakes. Add in milk, egg, olive oil, and Worcestershire sauce. Mix thoroughly until ingredients are evenly distributed.
  • Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
  • Bake for 25 -30 minutes. For extra crispy add another 15 minutes.

Notes

SERVING SIZE: This recipe makes 18 meatballs which will serve 4 to 5 people.

FREEZER INSTRUCTIONS: These meatballs can be frozen. Place on a baking sheet after forming into meatballs and place in the freezer to freeze. Once frozen, remove from baking sheet and transfer to a resealable plastic bag for longer term storage. They will stay good in the fridge for 1 to 3 months.

LEFTOVER AND REHEATING INSTRUCTIONS: Store in an airtight container or plastic bag in the refrigerator. Will stay good for 5 days, and up to 7 if your ground chicken was fresh and recently purchased.

https://thestayathomechef.com/baked-chicken-meatballs/

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Posted in Kid friendly, Main

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