Spiced Roasted Chicken, Three Cheese Macaroni and Strawberry Spinach Salad

roastedchickenmacsalad

Three recipes all in one post! These dishes pair so well together – a sweet and tangy salad, cheesy pasta and salty spiced chicken. If you have the time, brining the chicken overnight or since the morning makes a world of difference.

Roasted Chicken:

4 split chicken breast on the bone
1/2 cup kosher salt
1/2 cup sugar
1/2 cup brown sugar
bay leaf
2+ tbsp Montreal seasoning blend (divided)
onion powder
garlic powder
fresh black pepper
paprika

1) The night or morning before your dinner, fill a large pot (I use a soup pot) with water and stir in kosher salt, sugar, brown sugar, bay leaf, and 2 tbsp Montreal seasoning. Bring to a boil.
2) Once boiling, remove from heat and let cool. Fill a large bowl with chicken and pour some ice over the chicken. Then pour brine over chicken (make sure it’s not hot anymore or it will start to cook the chicken). Cover and put in fridge and let soak in brine overnight or all day.

1) Once you’re ready to cook the chicken, preheat oven to 350.
2) Rinse chicken and pat dry. Then season each piece to taste with Montreal seasoning, onion powder, garlic powder, fresh black pepper and paprika. Feel free to add any more spices too. This can’t really be over spiced (just be careful not to over salt – Montreal seasoning has salt in it).
3) Spray a roasting pan with pam and place chicken bone side down. Roast for 1 hour.
4) Remove from oven and let rest 10 minutes before serving.

Strawberry Spinach Salad:

6 cups spinach
1 pint strawberries, sliced
1 avocado, diced
1/4 cup sliced almonds
half red onion, sliced thin
poppyseed dressing (I like Brianna’s)

1) Combine spinach, strawberries, almond, and onion in a large serving bowl.
2) Just before serving, add avocado and toss with poppyseed dressing.

Three Cheese Mac & Cheese

2 tsp extra virgin olive oil
1 medium white onion, diced
2 tbsp all-purpose flour
3 garlic cloves, minced
1 1/2 cups 2% milk
1 bay leaf
1/2 cup crumbled Gorgonzola
3/4 cup grated Parmesan, divided
1/4 tsp salt, plus more to taste
2 cups uncooked elbow macaroni
2/3 cup shredded mozzarella cheese
2/3 cup panko
1/8 tsp freshly ground black pepper
dash of nutmeg
dash of cayenne (optional)
2 tbsp butter

1) Heat oil in a large skillet over medium-high heat. Add onion to pan and cook 8-10 minutes or until tender. Add flour and garlic, cook one minute, stirring constantly. Stir in milk and bay leaf. Bring to a boil. Cook 2 minutes or until thick (stirring constantly with a whisk). Add Gorgonzola, 1/2 cup Parmesan, salt, and stir until cheese has melted. Discard the bay leaf.
2) Preheat oven to 350 (you can cook this while the chicken is roasting – I put it in for the last 30 minutes and then remove and cover with foil while chicken is resting).
3) Bring a medium pot of water to a boil and add pasta. Cook for 5 minutes. Drain.
4) Add pasta to cheese mixture and stir well. Stir in mozzarella and sprinkle in some nutmeg and cayenne to taste.
5) Spray a square baking dish with Pam and pour in the pasta and cheese mixture. Top with remaining 1/4 cup Parmesan and panko.
6) Spray top of pasta with Pam and sprinkle with a little black pepper. Bake for 30 minutes.

 

Crispy Salt and Vinegar Potatoes

saltandvinegarpotatoes

 

It’s safe to say we have a potato side dish at least once a week. And regular old roasted potatoes and mashed potatoes are delicious, but I wanted something a little different. This side dish from Bon Appetit was simple and had great flavor. Try them with steak!

Ingredients:
2 lbs baby Yukon Gold potatoes, halved (quartered if large)
1 cup plus 2 tbsp distilled white vinegar
1 tbsp kosher salt, plus more to taste
2 tbsp unsalted butter
freshly ground black pepper
3 tbsp chopped fresh chives

Directions:
1) Combine potatoes, 1 cup vinegar, and 1 tbsp kosher salt in a medium saucepan. Add water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
2) Heat butter in a large skillet over medium-high heat. Add potatoes and season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes.
3) Drizzle with remaining 2 tbsp vinegar. Serve topped with chives and more salt.

Lemon Caper Turkey Cutlets with Ratatouille

turkeycutletsratatouille

Ratatouille is an awesome and easy way to incorporate tons of veggies into your dinner. Pair them with turkey cutlets for a tasty, fast, and fresh dinner that fills you up without the guilt. Use fresh herbs if you’ve got ’em.

Ratatouille Ingredients:
1 small red onion, sliced
1/2 eggplant, chopped
2 tbsp olive oil
1 zucchini, chopped
1 yellow squash, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 tomato, diced
1/4 cup fresh basil, chopped
kosher salt and black pepper to taste

Ratatouille Directions:
1) Sauté onion and eggplant in olive oil in a large skillet over medium-high heat for 5 minutes.
2) Add zucchini, yellow squash, garlic, and bell pepper. Sauté 5 minutes or until tender.
3) Add tomato, basil, and season to taste with kosher salt and pepper. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated.

Turkey Cutlets Ingredients:
1/3 cup all-purpose flour
1/2 tsp kosher salt
1/2 tsp fresh black pepper
1 pound turkey cutlets
3 tbsp butter, divided
1 tbsp olive oil
1/2 cup dry white wine
3 tbsp fresh lemon juice (plus lemon wedges for garnish)
2 garlic cloves, minced
2 tbsp chopped fresh flat-leaf parsley
2 tablespoons capers

Turkey Cutlets Directions:
1) Mix together flour, salt, and pepper; dredge turkey in mixture.
2) Melt 2 tbsp butter with olive oil in a large skillet over medium-high heat. Add turkey and cook, in batches, 1 1/2 minutes on each side or until golden brown. Set aside and keep warm.
3) Add wine, lemon juice, and remaining 1 tbsp butter to skillet, stirring up anything stuck to the bottom of the skillet. Cook for a couple minutes.
4) Stir in garlic, parsley, and capers, and spoon sauce over turkey. Serve with lemon wedges.

 

Pioneer Woman’s Beef with Peppers

beefwithpeppers

Man oh man was this good. And it was fast – but tasted like you put some TLC into it and spent a while in the kitchen. Whip this up on a weeknight instead of takeout! I exactly halved this recipe for us, and it made two generous dinner portions with lunch leftovers. The recipe below will serve closer to 6-8.

Ingredients:
1-1/2 pound flank steak, sliced very thin against the grain (this is very important to prevent the steak from being chewy)
1/2 cup soy sauce
3 tbsp sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
2 cloves garlic, crushed
1 tsp sriracha
2 tbsp canola oil
1 medium yellow onion, sliced
1 tablespoon diced fresh jalapeno
1 red bell pepper, cored and sliced into rings
1 green bell pepper, cored and sliced into rings
cilantro leaves

Directions:
1) Combine soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and sriracha in bowl. Add sliced beef and toss to coat. Set aside.
2). Heat 1 tbsp oil in a large skillet over high heat. Once very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Bring skillet back to very hot, and add bell peppers and jalapeno. Cook for one minute, until peppers begin to brown. Remove to a separate plate.
3) Bring the skillet back up to high heat and add the remaining tablespoon of oil. Add 1/3 of the meat mixture to the skillet, spreading out evenly. (Don’t throw away the sauce.) Cook for 30 seconds, then flip with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat until all meat is cooked.
4) Reduce heat to low. Return the meat and peppers and onions to the skillet. Pour in the sauce the meat marinated in. Simmer on low heat for a few minutes while sauce thickens. Turn off heat.
5) Serve with rice or stir fry noodles, topped with cilantro leaves.

 

Chicken Tamale Casserole

chickentamalecasserole

This is indulgent. This is cheesy. This is topped with a bunch of tomatoes so I can justify it.

Ingredients:
1 8.5 oz package Jiffy corn muffin mix
14.5 oz cream-style corn
2 eggs, lightly beaten
1/2 cup milk
1 tsp chile powder
1/2 tsp cumin
2 cups shredded nacho / taco cheese blend, divided
1 1/2 cups of your favorite enchilada sauce
3 cups shredded cooked chicken (from rotisserie chicken is affordable and easy)
toppings:
– diced tomato
– cilantro
– green onion
– you can also top with sour cream, shredded lettuce, or salsa!

Directions:
1) Preheat oven to 400. Spray a 9×13 inch casserole dish with Pam.
2) Combine corn muffin mix, corn, eggs, milk, spices and 1 cup of cheese in a large bowl. Stir until well mixed and then pour into casserole dish. Bake for 20 minutes.
3) Remove from oven. Pierce the cornbread mixture with a knife in several places. Then pour enchilada sauce evenly over top of cornbread mixture. Top with shredded chicken and the rest of the cheese. Bake another 20 minutes.
4) Let cool for 10 minutes and add all of your toppings.

 

As found on I Wash You Dry.

 

 

Eggs in Purgatory

eggsinpurgatory

Make this for brunch. Make it for lunch. Make it for dinner! Serve with a light side salad and dig in.

Ingredients:
3 tbsps extra-virgin olive oil
1 1/2 cups chopped white or yellow onion
2 tsps chopped fresh thyme
1/2 teaspoon dried crushed red pepper, more to taste
kosher salt and fresh black pepper
1 8-oz jar marinated artichoke hearts, drained
3 garlic cloves, crushed
1 28-oz can fire-roasted diced tomatoes in juice
8 oz red potatoes, cut into 1/2-inch cubes
2 tablespoons drained capers
6 large eggs
1/3 cup freshly grated Parmesan cheese

Directions:
1) Heat olive oil in large skillet over medium heat. Add onion, thyme, and crushed red pepper. Season with kosher salt and pepper and cook until onion is tender and starting to brown, about 10 minutes. Add artichokes and garlic and stir together. Then stir in diced tomatoes (juice included). Bring to boil, then reduce heat. Cover skillet and simmer for 15 minutes.
2) Meanwhile, bring a small saucepan of water to a boil. Add a little salt, then potatoes, and cook until tender, about 8 minutes. Drain.
3) Add potatoes and capers to tomato sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper.
4) Preheat oven to 375. Pour tomato sauce into a 13×9 baking dish. Using a spoon, make 6 evenly-spaced indentations to crack eggs into. Crack one egg each into each indentation. Bake until eggs are softly set, approximately 15 minutes. Serve with grated Parmesan cheese.

Best Roasted Broccoli

 

roastedbroccoli

Make as much or as little of this as you’d like! I could have eaten an entire baking sheet by myself I loved this broccoli so much. Adjust the ingredients to your palate and enjoy!

Ingredients:
A few heads of broccoli
A few cloves of garlic, crushed
Extra virgin olive oil
Kosher salt and pepper
Panko breadcrumbs
Grated Parmesan cheese

Directions:
1) Chop the broccoli into bite size pieces, including the stems – they are tasty too!
2) Toss broccoli, garlic, oil, salt and pepper, and panko together in a bowl.
3) Roast for 10 minutes or so on 425.
4) Take out the broccoli and sprinkle on some Parmesan, then roast for another minute or two.