So, I keep a big binder full of all of my recipes, including the ones I hope to try. This one popped out at me as something a little different and incredibly tasty sounding, so I put it on my “dinner list” last week…for the record, it was Friday’s dinner. As it bears a resemblance to the chicken pot pie recipe I tried recently that I really enjoyed, it wasn’t much of a gamble that it was going to be good and it SO was. I’ll be making this again in the near future.
- 2 cup chicken, cooked and diced
- 3 Tbsp unsalted butter
- 1/2 yellow onion, diced
- 3 celery stalks, diced
- 1 cup fresh broccoli florets, chopped
- 1/4 cup all purpose flour
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1 cup milk (I used 2%)
- pinch of crushed red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup cheddar cheese, shredded (I used sharp white cheddar)
- 1/2 package pie crust (I used Immaculate Bakery brand), thawed
- In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
- To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.
Hmm…if there’s one thing Husband and I can’t get enough of, it’s cilantro. This cilantro and parsley heavy sauce is therefore, our favorite. I had it for the first time at Bonefish Grill and ever since then have always hunted it out whenever I was at a restaurant that offered it. While I was surfing Pinterest, I found this recipe from How Sweet It Is for a Garlic Brown Sugar Flank Steak with Chimichurri and was on my way to the grocery store with recipe in hand before the ink had time to dry on the paper. While I did make the flank steak (which was quite tasty), the real star of the meal was the chimichurri, so that’s what I’m sharing with you in this post! It’s pretty easy to make and goes great on a variety of things (as Husband and I adequately tested at dinner).
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
1. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain.
2. Add in the vinegar and pulse once more.
3. With the processor going, stream in the olive oil and mix until just combined.
4. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
5. Store sealed in the fridge for up to a week or so.
This is one of my favorite “fix it and have food forever” meals. I make this when I know the next few days will be busy and leftovers will be the thing that gets me through without starving. I love, love, love Chinese food and I’m pretty bad at making it, so when I found this super easy recipe I was excited to say the least. The original recipe is from Rachel Schultz…she just keeps popping up as a source of awesome recipes for me!
- 4 cups rice, prepared
- 1/2 lb boneless, skinless chicken breasts, cooked (she recommends using slow cooker teriyaki chicken)
- 1 cup peas and carrots, frozen
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
1. Prepare rice according to package instructions to yield 4 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
These are…so good. I love cheesy, garlic-y biscuits. When I made these to go with dinner I also wound up having 3 of them with breakfast the next morning…and honestly might have continued with them at each meal had there been any left. These are super easy to make and the recipe makes a decent sized batch so you’ll have plenty for a crowd. I made them a little smaller than advised in the original recipe and they turned out perfect for us. Husband said they tasted like what you would expect to get at a restaurant. Score!
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, optional
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
For the topping
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon garlic powder
- garlic salt
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Top with garlic salt.
6. Serve immediately.
I know I haven’t done a ton of breakfast posts, but this one could have me getting a lot more interested in the first meal of the day. This was SUPER tasty and Husband loved it. One of the great things about this recipe from The Pioneer Woman (who is, by the way, one of my top 5 favorite bloggers), is that you likely have everything you need to make French toast in your kitchen- so even if you don’t have any croissants, definitely give this batter a try with whatever you have on hand. So. Good.
P.S. Mine don’t have whipped cream on them because Husband is crazy and doesn’t like it…but I would highly suggest adding it to your plate if you have it around. Hmmm…whipped cream.
- 8 whole croissants (a rounder shape is best)
- 5 whole eggs
- 1/4 cup half-and-half
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- butter, for frying and serving
- warm syrup, for serving
- strawberries, for serving (optional)
- whipped cream, for serving (optional)
1. Split the croissants in half through the middle.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it’s fully coated. Set pieces aside on a plate.
3. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don’t go above medium-low).
4. Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn’t burn. When it’s deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
5. Remove from the pan and cook the rest of the croissant halves.
6. Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!
I know this is insanely out of season, but since Husband’s top request was to have homemade ice cream waiting for him when he got home, this is my post! This is a super simple recipe from Epicurious that yields an incredibly tasty result. I could not stop eating it out of the ice cream maker. It’s not over the top sweet, so if that’s what you’re going for, tweak the sugar content to your taste. As per some reviewers of the original recipe, I’ve added 1 tablespoon of vodka which helps lower the freezing temperature, keeping it from developing ice crystals so quickly after you put it in the freezer.
1. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, stirring occasionally.
2. Puree strawberries in processor. Strain into gelato base. Mix in pomegranate juice and vodka. Chill 3 hours. Process in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover; freeze until firm, at least 3 hours and up to 2 days.
As the snow thickens outside my door to over 5 inches deep, I definitely find myself craving something warm and savory to help keep the cold away. This chili was the perfect fix. I found the original recipe from Add a Pinch months ago and never found time to try it. With this weather settling in over us for what seems to be forever, I was finally prompted to try it out. Honestly, I was a bit skeptical at first, as white beans are not my favorite- but this recipe has me hooked. I wound up topping it with some shredded sharp white cheddar cheese and could not stop eating it. So good.
- 4 skinless, boneless chicken breasts
- 4 cups chicken stock
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 (15-ounce) can white beans, with liquids from beans
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoon salt
- 2 teaspoon ground black pepper
- 2 tablespoons chopped fresh oregano