Greek Chicken Bowls

I really should make more bowls. I know they're all the rage - or they were, I'm not exactly up on current food trends. All I know is they're incredibly satisfying and every time I make one we love it. Take these Greek Chicken Bowls. There's nothing crazy in here, but the combination of flavors is fantastic. The best part was that I made the tzatziki and cooked the chicken the night before so the day we had these all I had to do was cook the orzo and prepare the rest of the sides.

 

These are wonderfully customizable. I added cooked spinach because I had some to use up. If you like peppers, you could add some chopped red pepper. You could make this vegetarian by swapping the chicken for tofu or potatoes or beans.

Greek Chicken Bowls
As seen on Tipps in the Kitchen

For the chicken:
4 boneless, skinless chicken breasts (or 4 chicken thighs)
4 tablespoons olive oil
Zest and juice of 1 lemon
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper, to taste

For the bowls:
Rice, quinoa, jasmine rice, couscous, orzo, etc
Cherry tomatoes, diced
Cucumber, peeled, seeded and diced
Red onion, minced
Kalamata olives
Crumbled feta, more to taste
Homemade or store-bought tzatziki
Sauteed spinach, chopped red pepper, beans, etc.
Toasted pita bread, for serving

Add chicken to a large food storage bag with the olive oil, zest and juice of lemon, garlic powder, oregano, red pepper flakes, salt and pepper. Marinate overnight.

Heat more olive oil in a large skillet over medium high heat. Add chicken and cook for 7-8 minutes per side, until juices run clear and chicken is no longer pink. Slice or cut into chunks.

Assemble the bowls with rice/grain in the bottom, followed by tomatoes, cucumber, red onion, olives, feta, tzatziki, and chicken. Add any other toppings you want. Serve with toasted pita.

Chicken Parm Meatballs

I can't believe I made these Chicken Parm Meatballs months ago and never blogged them. They are utterly amazing and super easy.  Back when the pandemic began, I took a few cookbooks out of the library for inspiration. This was one of the recipes I flagged to make immediately. I even ground my own chicken since ground chicken was so hard to find.

I started making my own pizza sauce awhile ago, but canned sauce is fine. I'll put the recipe for the sauce below. It's simple to make big batches, portion them out and freeze for later.

Chicken Parm Meatballs
As seen on Dinner: A Love Story

1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt and pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
4 ounces fresh mozzarella, cut in thin slices

Preheat oven to 400. Line a baking sheet with foil and top with a sheet of parchment paper. 

In a large bowl, mix together ground chicken through lemon zest. Shape into balls (I like to use my ice cream scoop for this) and place a few inches from each other on the prepared baking sheet. In a small bowl, mix one spoonful of pizza sauce with the olive oil. Brush some on each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon more sauce on top of each meatball, and cover each with a slice of cheese. Bake for another 5 minutes until cheese is bubbly and golden.

Serve with remaining sauce on top with pasta and garlicky sauteed spinach on the side.

Homemade Pizza Sauce 

1 cup canned crushed tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil/1 teaspoon dried basil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt

Mix all ingredients together in a bowl. Set aside until ready to use. I recommend making a big batch using a 28-oz can of crushed tomatoes and freezing individual 1-cup portions. 

Shrimp with Roasted Potatoes and Kale

My friend Chelsea made this dish (which is a Blue Apron recipe) during the early days of the pandemic. It looked so good I figured I'd try recreating it myself. 

 

I'm always looking for new ways to make shrimp and this bowl was perfect. In fact, the method for roasting the potatoes is how I roast potatoes now. The high heat crisps up the outside while keeping the inside of the potato nice and soft.

Shrimp with Roasted Potatoes and Kale
Modified from Blue Apron

1/4 cup mayo
1/4 teaspoon cayenne pepper
salt and pepper
1½ lbs Yukon Gold potatoes, washed and cut into bite-size pieces
1/4 teaspoon EACH paprika, ground mustard, garlic powder onion powder
1 bunch kale, stems removed and leaves roughly chopped
4 tablespoons butter
2 lbs shrimp
2 cloves garlic, peeled and minced
1 tablespoon white wine vinegar

Preheat the oven to 450°F. Combine the mayonnaise and cayenne pepper; season with salt and pepper to taste

Place the potatoes on a sheet pan, drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the potatoes roast, heat 1 tablespoon of olive oil on medium-high in a large skillet until hot. Add the chopped kale and 3/4 cup of water; season with salt and pepper. Loosely cover the pan and cook, stirring occasionally, 8 to 10 minutes, or until the kale has wilted and the water has cooked off. Transfer to a plate. Wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan that you cooked the kale, heat half the butter on medium-high until melted. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, remaining butter, cooked kale, and vinegar. Cook 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. 

Serve the cooked shrimp and kale with the roasted potatoes. Top the potatoes with the seasoned mayonnaise.

Southern-Style Smothered Chicken

I don't know what it is about this recipe for Southern-Style Smothered Chicken. There's nothing earth-shattering about the ingredients or the cooking method but it is one of the coziest, tastiest meals I make. And I've made it a lot since I discovered it this spring. For some reason it reminds us of egg-foo yung, which makes zero sense but we all love it so we just go with it.

It's an easy recipe but since we prefer to eat saucy chicken dishes off the bone it does take some time management and prep work to get dinner on the table quickly. We like this with rice and steamed broccoli.

Southern-Style Smothered Chicken
As seen on Cook's Country

3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs)
Salt and pepper
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup vegetable oil
2 onions, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
1 teaspoon dried sage leaves (1/4 teaspoon ground sage)
2 cups chicken broth
1 tablespoon cider vinegar

Season chicken with salt and pepper. Put 1/2 cup flour in a plastic food storage bag and add all the chicken. Seal the bag and toss to coat. 

Heat oil in Dutch oven over medium-high heat. Add half of chicken to pot, skin side down, and cook until deep golden brown, 4 to 6 minutes per side; transfer to plate. Repeat with remaining chicken, adjusting heat if flour begins to burn. 

Pour off all but 2 tablespoons fat and return pot to medium heat. Add onions, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, 6 to 8 minutes. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth, scraping up any browned bits. 

Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes. 

If you want to remove the chicken from the bone like we do, transfer chicken to a plate and place in the fridge to cool before removing the skin and bones. While the chicken is cooling, stir vinegar into sauce and season with salt and pepper to taste. 

Either add chicken pieces back to the pot and toss to coat or pour sauce over chicken. Serve over white rice.

Chicken Milanese

My friend, Dana, recently posted a photo of Chicken Milanese from her anniversary dinner and I had to make it ASAP. Crispy chicken. Bright arugula salad. I could almost taste it.

I followed the same breading and shallow frying method I use for Chicken with Prosciutto, Brie and Arugula and served simple fried potatoes on the side. Absolutely delicious meal. 

Chicken Milanese with Arugula Salad  

1/2 cup flour
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs
Salt and freshly ground black pepper, to taste
4 (6 oz) boneless, skinless, chicken breasts
6 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided

1/2 lb baby arugula, rinsed and spun dry
2 tablespoons fresh squeeze lemon juice
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
grated pecorino/parmesan cheese
chopped fresh tomatoes
thinly sliced red onion

Place flour, eggs and breadcrumbs in three separate shallow bowls or shallow dishes. Preheat the oven to 300 degrees. Place a wire baking rack over a baking sheet; set aside.

Place each chicken breast between two pieces of waxed paper (or a freezer-style plastic bag) and pound to 1/4-inch thickness. Season chicken on both sides with salt and pepper. Dredge each breast in the flour; tap off excess. Dip into the egg wash and let excess drip off, and then dredge on both side in the breadcrumbs.

Add 3 tablespoons of butter and 1 tablespoon of oil to a large nonstick pan and heat until the butter is melted and sizzling. Place 2 chicken breasts in the pan and cook until golden brown on the first side. Flip over and continue cooking until golden brown on the second side and the chicken is cooked through, about 5 to 6 minutes total. 

Put the cooked chicken on the wire rack and keep warm in the oven while you cook the other pieces. Add more butter and oil as needed.

In a medium bowl, toss the arugula with lemon juice, salt, pepper, oil and grated cheese. Add chopped tomatoes (I used grape tomatoes since it's October and tomatoes are out of season) and very thinly sliced red onion, to taste.

To serve: place one chicken breast on a plate and top with some of the arugula salad mixture.

Greek Meatballs

I am such a sucker for Greek flavors. I've been thinking about Greek meatballs forever and finally decided to make them when my friend, Patty, brought me some amazing feta from New York City. She has family up there and whenever she visits she brings home all sorts of Greek delicacies. This feta has spoiled me for all supermarket feta. It's tangy and salty and just plain perfect.

After I posted these to my personal Facebook page, my friend Jaida mentioned that she makes her Greek turkey meatballs with spinach. I wish I'd thought of that because you may notice that we didn't have a veggie side dish. We all thought the texture of the meatballs was perfect so I don't want to add spinach to them directly, but next time I make these I'll definitely wilt some spinach with sliced garlic to serve alongside.

There are a lot of recipes for Greek meatballs out there so I looked at a few and pulled ingredients that sounded good to me. This is my take. Adjust as you like. 

UPDATE: December 2020

I turned leftover meatballs into Greek meatballs sandwiches. Homemade naan, meatballs broken into pieces, lettuce, tomato and tzatziki. Utterly and completely delicious (and very messy). I highly recommend doing this with leftover meatballs.

Greek Meatballs

 

2 lbs. ground beef
1/4 cup finely minced red onion
1/2 to 1 cup feta, crumbled
1 tablespoons dried oregano
1 teaspoon cumin
2 teaspoons dried dill
1 teaspoon garlic powder
1/4 to 1/2 teaspoon red pepper flakes
2/3 cup panko
1/3 cup milk
2 large eggs, slightly beaten
1 teaspoon kosher salt
1/2 teaspoon pepper

Preheat the oven to 415 degrees. Combine all the ingredients in a large bowl and mix well. Refrigerate for 30 minutes.

Line a baking sheet with foil and top with a sheet of parchment paper. Spray the parchment with cooking spray. Form the meat mixture into meatballs. I used an ice cream scoop for larger meatballs.  Place the meatballs on the baking sheet. 

Bake for 30 minutes if you made larger meatballs. Bake for 15 minutes if you used a 1 to 1 1/2 tablespoon scoop. Meatballs are done when the internal temp is at least 165 degrees. 

Serve with rice, garlicky sauteed spinach and tzatziki. 

Tzatziki

1 medium cucumber, peeled and seeded
Salt and pepper, to taste
1 small garlic clove, minced
Dried dill, to taste
2 cups plain Greek nonfat yogurt
Squeeze of fresh lemon juice

Grate the cucumber over the large holes of a box grater. Place the cucumber in a bowl and add the salt, pepper, garlic, and dried dill. Stir to combine. Add the yogurt and some lemon juice and mix well. Taste and adjust the seasonings, as needed. Chill before serving.

 

Sheet Pan Kielbasa, Potatoes and Veggies

I'm very late to the sheet pan dinner craze but this is one that will be on rotation forever. I've already made it twice and it's just so, so good.



I love that you can make this however you want with whatever veggies and meat you want. It's a one-pan meal that hits all the right notes with minimal cleanup.

Sheet Pan Kielbasa, Potatoes and Veggies

1 package (14-16oz) precooked sausage or kielbasa cut in half lengthwise and sliced into 1/2" half-moons
1 medium onion (red, white, whatever you have), cut into bite sized pieces
2 broccoli crowns, separated into florets
1 small head cauliflower, separated into florets
1/2 lb red potatoes, peeled and cut into small, bite-size pieces
3 tablespoons olive oil
1 tablespoon paprika
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon dried thyme
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly grated black pepper, or to taste
1 cup shredded cheddar cheese (or mozzarella, Monterey Jack, colby, whatever you want)

Preheat the oven to 450 and line a baking sheet with a couple sheets of aluminum foil.

Combine the sausage, onion, broccoli, cauliflower and potatoes in a large bowl. Season with the oil, paprika, onion and garlic powders, dried thyme, salt and pepper. Mix well. Dump onto the baking sheet and spread out in an even layer. Put sheet pan in the oven.

Roast for 25 minutes. Remove pan from the oven and test to make sure the potatoes are fully cooked (use the tip of a knife). If they aren't, put back in the oven for another 5-10 minutes. Once the potatoes are cooked through, top with the shredded cheddar cheese and put back in for another 5 minutes to melt the cheese.

Indian Butter Chicken

Added another Indian dish to my repertoire last night. Woohoo!



This Indian Butter Chicken was so darn good. I combined the cooking method from my standby Chicken Tikka with the ingredients in For the Love of Cooking's Butter Chicken. I ended up doubling the sauce because (1) we love extra sauce and (2) I didn't see the point in saving less than half a can of coconut milk. Dump it all in!

My family absolutely loved this, which is saying a lot because they're big fans of my chicken tikka and kind of hate when I insist on trying new recipes. What can I say, I like variety.

Indian Butter Chicken
Combo of Hunt, Cook, Eat and For the Love of Cooking

Marinade:
3/4 cup full fat plain Greek yogurt
Juice from 1/2 a lemon
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne
1 teaspoon kosher salt
6 boneless skinless chicken thighs, cut into bite-size pieces

Sauce
4 tablespoons butter
2 15oz cans diced tomatoes, pureed with a blender (DON'T use tomato sauce)
1 teaspoon sugar
1 can full fat coconut milk
salt, to taste
Fresh cilantro

Basmati rice
Naan bread

Whisk the yogurt, lemon juice, fresh ginger, minced garlic, garam masala, turmeric, cumin, coriander, and cayenne pepper together in a large bowl. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350. Spread the chicken and marinade in a single layer on a baking sheet and cook for 30 minutes.

While the chicken is cooking, melt the butter in a 12-inch skillet over medium heat. Add the pureed tomatoes and sugar. Reduce the heat to low and simmer for 10 minutes. Add the coconut milk and cooked chicken with all the accumulated juices (don't omit that!) to the sauce and let simmer for another 10 minutes. Garnish with chopped cilantro. Taste and season with salt, if needed.

Serve over basmati rice with naan for soaking up the sauce.

Apricot and Mustard Baked Chicken

This Apricot and Mustard Baked Chicken has quickly become one of our favorite weeknight meals. The baking time is a bit long (longer than the original recipe states) but it's almost completely hands-off. The flavor is truly fantastic - the perfect combo of sweet and savory.



I like to serve this with mashed potatoes and a veggie (lately it's French cut green beans), but it would be equally good with rice.

Apricot and Mustard Baked Chicken
Slightly modified from Jenny Rosenstrach

6 to 8 skin-on chicken pieces (thighs or drumsticks)
Salt and pepper
3/4 cup apricot jam
2 tablespoons grainy mustard
1/4 cup water
Leaves from 6 sprigs fresh thyme, minced

Preheat the oven to 400°F.

Line a baking sheet with plenty of foil. This is key because the glaze is sticky and you don't want to spend the evening scrubbing the baking sheet. Place a piece of parchment paper over the last layer of foil. This is also key because the chicken won't stick to the parchment the way it will stick to the foil.

Place the chicken on the lined baking sheet and sprinkle with salt and pepper. Bake for 30 minutes.

While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan. Bring to a boil over medium heat and allow to get slightly syrupy. Transfer to a 2-cup glass measuring cup to make it easier to pour.

After 30 minutes, take the chicken out of the oven and pour the sauce evenly over the chicken. Put back in the oven and continue baking for another 30 minutes. If you have a broiler, place the chicken under the broiler on the top rack so it gets golden and crispy.

Pioneer Woman's Lemon Pasta Pronto

The Pioneer Woman recently posted a video of herself making this recipe for Lemon Pasta Pronto on her Instagram stories. It sounded right up our alley so I printed out the recipe (fair warning, the recipe on the Food Network site doesn't include all the ingredients/directions).



Past experience has taught me that I can always add more lemon juice but I can't take it away so I was skeptical about using the juice of two lemons in this recipe. Sure enough, one was plenty.

We all LOVED this but I'm not sure I'll spend the extra money for the pancetta next time. Bacon would be just as good and a heck of a lot cheaper. I served this with an incredible beet, citrus and ricotta salad that I'll be blogging soon and it was just the thing to cut the richness of the pasta.

Lemon Pasta Pronto
Modified from the Pioneer Woman

Kosher salt
1 pound orecchiette
6 tablespoons butter, divided
1/2 lb pancetta or bacon, cut into bite-size pieces
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
1/2 yellow onion, diced
2 lemons, 1 juiced and both zested, divided
2 cups frozen peas, thawed
1 cup half and half
3/4 cup panko
1 cup grated pecorino

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.

While the water is coming to a boil, melt 3 tablespoons of butter in a large skillet over medium heat. Add the pancetta (or bacon) and cook until the fat starts to render and the pancetta gets crispy. Add the thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the zest and juice of one lemon, the peas and half and half. Bring to a simmer and cook until slightly thickened, about 2 minutes.

In a small skillet, melt the remaining 3 tablespoons butter over medium-low heat. Add the panko and season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove the pan from the heat and add the zest of one lemon. Stir and then set aside.

Drain the pasta and add it to the skillet along with the pecorino. Toss together, taste and adjust the seasoning as needed. The original recipe calls for the juice of two lemons but a lot of people said it was too lemony. If you want more lemon flavor, add more juice. Remember, you can always add but you can't take away!

To serve, spoon some of the pasta into a bowl or on a pasta plate. Sprinkle some of the crispy panko on top.

Chicken Pizzaiola

This chicken pizzaiola is another one of those recipes that I've looked at countless times over the years and bypassed time and time again. Who knows why; it's not like it's a complicated recipe. My only note is to make sure you use plenty of pepperoni so you can really taste the flavor.



Such an easy, delicious weeknight meal. I made my own quick pasta sauce but jarred would be fine, too.

Chicken Pizzaiola
From America’s Test Kitchen, modified from Pinch of Yum

3 cups of your favorite pasta sauce (or make your own, see note)
1 cup shredded Parmesan/pecorino cheese
4 large/6 small boneless skinless chicken breasts
2 ounces sliced pepperoni (see note)
1 cup sliced mozzarella
8 ounces spaghetti or other pasta

Heat the oven to 450. Spread pasta sauce into a 9×13 baking dish (I had 6 chicken breasts so I needed another small baking dish). Spread Parmesan/pecorino in a shallow dish.

Put one chicken breast at a time in a plastic food storage bag and pound to an even thickness. You don't want it too thin but it should be the same thickness throughout. Season all the chicken with salt and pepper, then coat with Parmesan/pecorino. Lay each piece of chicken on top of the sauce in a single layer. Bake for 25 minutes.

While the chicken bakes, cook pasta. Drain and toss with some olive oil to prevent sticking. Set aside until the chicken is done.

Remove the chicken from the oven and top each breast with a few slices pepperoni and mozzarella. Increase oven to 475 and bake until cheese melts, about 5 minutes.

Spoon some sauce from the baking dish into the pasta pot and toss to combine. To serve, put some pasta on a plate and top with a piece of chicken and some sauce.

NOTES:
1. It's really easy to throw together a quick pasta sauce. I usually just heat up a 28oz can of crushed tomatoes (rinse the can with some water and add to the pan so you get all the sauce from the can) and season with plenty of oregano. I had half an onion in the fridge so this time I minced that up and sauteed it in oil with some salt and pepper before adding the crushed tomatoes.

2. I hate excess grease on my pepperoni so I put three layers of paper towels on a plate and top with a single layer of pepperoni slices. Top with two more layers of paper towels and microwave 15 seconds, then another 15 seconds (don't do 30 seconds before the pepperoni can burn). Blot the grease off with the top paper towel layers.

Sour Cream Noodle Bake

This is another recipe that I made a lot last year and apparently never found the time to blog. Sorry about that, folks. It's from the ever-popular Ree Drummond, a.k.a., the Pioneer Woman, so you might have already seen it over on her blog. It's an easy, comforting weeknight dinner that we all love.



If you aren't sure how you feel about cottage cheese, never fear. It combines beautifully with the other ingredients and makes the whole thing taste insanely good. Trust me.

Sour Cream Noodle Bake
From The Pioneer Woman

1 1/4 pounds ground beef
1 15oz can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
1 bag egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
1/2 cup sliced scallions
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees. Spray a 9 x 13" baking dish with cooking spray.

Brown ground beef in a large skillet. Drain fat, then stir in the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add scallions and stir.

To assemble, add half of the noodles to the baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.

Bake for 20 minutes, or until all cheese is melted. Serve with salad and crusty French bread.

Red Kidney Bean Curry with Indian Spiced Cauliflower and Potatoes and Cucumber Scallion Raita

Well that title is quite the mouthful, isn't it? If I'd thought about it, I would have taken photos of each of these items separately, but alas.



This is a vegetarian meal that Steve actually enjoys. I've been really into homemade Indian food lately because it's the only way Katie can enjoy the delicious flavors safely. These two dishes - Red Kidney Bean Curry and Indian Spiced Cauliflower and Potatoes - go perfectly together. We don't even miss the meat. The cool raita brings it all together.

Red Kidney Bean Curry (Rajma)
As seen on Smitten Kitchen

1/3 cup extra virgin olive oil
2 tablespoons minced fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
8 ounce can tomato sauce
2 15-ounce cans red kidney beans, drained and rinsed
1 plum tomato, diced
1/2 cup chopped fresh cilantro

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, onion, garlic, and green chili, and let sizzle for one minute. Add the salt, cumin, coriander, turmeric and cayenne and toast until fragrant. Add the tomato sauce and cook for an additional five minutes, stirring frequently.

Add red kidney beans plus 2 additional cups of water, and tomatoes. Bring to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice with naan on the side.

Indian Spiced Cauliflower and Potatoes
As seen on Smitten Kitchen

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Cucumber Scallion Raita

1 small cucumber, peeled and seeded, finely chopped
1 thinly sliced scallion
1 cup yogurt
1/2 teaspoon salt

Mix everything together and chill overnight for the flavors to combine.

Sausage, Pepper and Onion Pasta

Hello there, friends! Long time no see. I'm sorry it's been so long since I posted a new recipe here on the ol' blog. Sadly, this space has become more of a recipe archive these last few years for a variety of reasons. But, for now, I'm back. I have a stockpile of photos and draft posts I never published so prepare yourselves for the onslaught.

We all love the iconic sausage, peppers and onions, so when I saw Nicole's recipe for Sweet Pepper Pasta with Sausage over on PreventionRD, I knew I could make it my own with a few tweaks. We loved this and I made it quite often this summer.



Sausage, Pepper and Onion Pasta
Modified from PreventionRD

1lb short-cut pasta (I used rotini)
2 teaspoons extra-virgin olive oil
19.5 oz hot Italian sausage, casings removed
1 lb multicolored sweet bell peppers, thinly sliced
1 large onion, thinly sliced
salt and pepper
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 teaspoon dried oregano
Pecorino Romano cheese, grated
1/4 cup fresh basil, chiffonade

Cook pasta according to package directions. Drain, reserving 1 1/2 cups of the cooking water.

While the pasta cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up any big pieces, until just cooked through, about 5 minutes. Add the sliced peppers and onions and cook, stirring occasionally, until softened. Season with salt and pepper. Stir in the vinegar and garlic; cook 1 minute.

Add the cooked pasta and toss everything together. Stir in some of the cooking water, a little at a time, until the sauce is smooth and coats the pasta. Stir in the oregano. Taste and add more salt and/or pepper, if needed.

Add in the grated cheese and basil and toss again. Serve.

Food Cart Curry Chicken

I recently rediscovered Ruth Reichl. I actually wrote my senior thesis about two of her books and I can't believe I haven't kept up with her all these years. One of her new books, My Kitchen Year, had so many amazing recipes that Steve joked I'd tagged all of them. This one for Food Cart Curry Chicken was one of the first that I made (after her insane challah French toast).



The first time I made this we felt it needed a little something so the second time I added garam masala. I find it hard to believe that one spice made all the difference but HOLY HELL was it good the second time around. I doubled the original recipe and didn't want to share the leftovers.

The combination of the tangy sweet white sauce, hot sauce and a simple salad of romaine, shredded carrot and tomatoes works so well together. This will be a staple in our house for years to come.

Food Cart Curry Chicken
Slightly modified from Ruth Reichl

2 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
1 onion, cut into thin slices
6 tablespoons olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 tablespoons curry powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon paprika

Food Cart White Sauce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/2 teaspoon sugar
splash of white wine vinegar

To serve: white rice, white sauce, hot sauce, shredded romaine, shredded carrot and diced tomato

Add the cut up chicken and sliced onions to a plastic food storage bag.

Mix the olive oil, lemon juice, garlic, curry powder, salt, pepper, oregano, cumin, garam masala, coriander and paprika in a small bowl until well combined and then pour over the chicken and onions. Seal the bag and squish it around so the onions and chicken are thoroughly coated. Marinate in the refrigerator overnight.

The next day, heat a light oil (canola, vegetable, etc.) in a heavy pan or a wok over medium-high heat. Add the onions and chicken in a single layer and cook, undisturbed, for about five minutes. After that, stir until the chicken is cooked through and the onions are soft.

Serve the chicken over white rice with the white sauce, hot sauce and the side salad all in the same bowl.

Salmon Sushi Bowls

We recently discovered that the salmon we buy from the local fish market is sushi grade. Ahhhh! Such a game changer. We've gone a bit overboard since then, buying huge slabs of salmon so we can grill some on a cedar plank and cut up the rest for sashimi. One time Steve bought a whole side of salmon. That was $$$ but so damn good.



These sushi bowls were everything I wanted them to be and more. I can't wait to make them again but next time I'll also buy some tuna so we can enjoy both types of fish.

Salmon Sushi Bowls
Inspired by Fox and Briar

1 pound sushi-grade salmon
1 avocado, cut into cubes
1 cucumber, peeled, seeded and cut into cubes
3 scallions, sliced on an angle
4 sheets nori, cut into strips
sesame seeds, for garnish
cooked edamame, optional
pickled ginger, optional
wasabi, optional

For the Sushi Rice
1 cup short grain white sushi rice
1 1/2 cups water
1 tablespoon rice vinegar
1/2 tablespoon sugar
3/4 teaspoon salt

For Soy Ginger Dressing
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon fresh grated ginger root
2 garlic cloves, minced

For the Spicy Mayo
1/4 cup mayonnaise
1 tablespoon sriracha (or more, to desired spiciness)
1/2 teaspoon fresh lime juice
1/2 teaspoon sesame oil

Remove the skin from the salmon and cut into bite-size chunks.

Rinse the rice until the water runs clear, then add to a pot with the 1 1/2 cups of water and let sit for 30 minutes. Turn on the heat and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. While the rice is cooking, mix the rice vinegar, sugar and salt in a small bowl. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Once the rice is cooked, cool for a few minutes and then pour the vinegar mixture over the rice and stir until combined.

Mix the soy ginger dressing ingredients together in a small bowl, then do the same for the spicy mayo.

To assemble the bowls, add sushi rice to a bowl and top with a portion of salmon, avocado, cucumber, scallion and a few pieces of nori. Drizzle with the soy ginger dressing and some of the spicy mayo. Garnish with sesame seeds. You can also add cooked edamame, pickled ginger and/or wasabi.

One Pot Cowboy Casserole

I recently saw this recipe for Crockpot Cowboy Casserole on my friend Kylee's blog. I don't use my crockpot so I knew immediately that I wanted to make this into a one pot stove top meal.



I had no idea this was going to be worth blogging so I didn't take a good photo. D'oh. So you'll just have to trust me that this was delicious. Steve thought it was basically chili, which I usually refuse to make because I just don't love it. But this...so homey and comforting. And easy. So, so easy.

Stovetop Cowboy Casserole
Modified from Kylee Cooks

1 lb ground beef
1 large onion sliced
3 large potatoes, diced
2 cans kidney beans, drained and rinsed
15 oz. can diced tomatoes, UNdrained
10.5oz can cream of chicken soup
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cheddar cheese grated
handful cilantro, minced

Heat a large skillet over medium-high heat. Add the ground beef and leave it alone so it can start to brown. Add the onion and cook until the beef is fully cooked and the onions are translucent.

Add the potatoes, kidney beans, diced tomatoes, cream of chicken soup, Italian seasoning, oregano, salt and pepper. Stir well and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes or until the potatoes are tender.

After 30 minutes, uncover and allow to simmer for 15 minutes to thicken the sauce. Turn off the heat, sprinkle the cheese on top and cover. Let the cheese melt before serving. Top with cilantro and serve.

Beef and Vegetable Stir Fry

I think it's safe to say this blog has become just a space for me to easily share recipes with friends and family. Case in point - I posted a photo of this stir fry on IG last night and am only blogging it because a friend asked me for the recipe.



I had planned to make Amy's Stir Fry Beef with Snow Peas but Steve and Katie bought snap peas, which I don't love for stir fry, and at the last minute I decided I wanted a lot more veggies. I turned to my Pork and Vegetable Stir Fry recipe for inspiration and this recipe was born.

Beef and Vegetable Stir Fry
Adapted from Belly Full and So Tasty, So Yummy

1/2 cup low sodium soy sauce
3 tablespoons dry sherry
2 tablespoons brown sugar
2 tablespoons corn starch
2 pounds beef sirloin, fat trimmed and sliced very thin
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 small red bell pepper, sliced thin
2 carrots, peeled and cut on the bias
1/2 pound shiitake mushrooms, sliced
1/2 bag frozen broccoli and cauliflower mix
8 ounces fresh snow peas (or snap peas)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 can baby corn
1 can sliced water chestnuts
4 scallions, chopped
1 cup chicken broth
white rice or noodles, for serving

Placing the sirloin steak in the freezer for a few hours before you want to slice it helps you get super thin slices of meat.

In a large bowl, mix together soy sauce, sherry, brown sugar and cornstarch. Add sliced meat to bowl and toss to coat. Set aside.

Heat oil in a heavy skillet or wok over medium-high heat. Add onion, red bell pepper and carrots and stir fry until starting to brown. Remove to a separate plate. Set aside.

Allow pan to get very hot again, adding more oil if needed. With tongs, add half the meat by spreading it out in the skillet, leaving the marinade in the bowl. Let the meat sear, without stirring, for one minute. Turn meat over and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first.

Once all the beef is cooked, add a bit more oil to the skillet and heat. Add the mushrooms, broccoli and cauliflower and snow peas. Stir over high heat for 30 seconds, then add the ginger, garlic, baby corn and water chestnuts. Stir fry until fragrant, then add in the beef, cooked veggies and chicken broth. Cook for one more minute, then add the scallions.

Serve immediately over cooked hot rice or noodles.

Cuban Taquitos

My friend Amy over at Bellyfull recently posted a photo of these Cuban Taquitos on her Instagram page. I knew immediately that they'd be a huge hit. We all love the flavors in a Cuban sandwich but my usual recipe is much more time-consuming. These were so easy!



I guesstimated the amounts based on how we like our Cuban sandwiches and the results were perfect. I was only able to make one small (taco size) roll-up and four larger (fajita size) roll-ups so I adjusted the amounts below. I had the leftovers for lunch today and they reheat beautifully in the toaster oven.

Cuban Taquitos
As seen on Bellyfull's Instagram

10 fajita size flour tortillas
mayo
yellow mustard
1/2-lb thinly sliced deli ham
1/2-lb thinly sliced deli turkey
1/2-lb thinly sliced lacy Swiss cheese
1 jar sandwich stacker dill pickles

Preheat the oven to 400 degrees.

Lay out your tortillas on a clean work surface. I find it easier to portion out amounts when you can do all of them at once. Spread some mayo on the bottom half of each tortilla. Squirt a little mustard on top of the mayo. Divide the ham and turkey evenly between the tortillas. You should be have at least two slices of each meat per tortilla. Layer on some of the Swiss and then top with one or two pickles.

Roll the tortillas as tightly as you can and place on a baking sheet lined with parchment paper that's been sprayed with nonstick cooking spray. Spray the tops of the tortillas or baste with melted butter. Sprinkle some salt on top.

Bake for 10-12 minutes until the cheese is melted and the meat is hot.

Easy Weeknight Beef and Broccoli Lo Mein

Busy, busy, busy. That's all I can say about life these days.

It's summer, so at least I've got that going for me. It's my favorite time of year and I soak it all in to get me through the cold, dark days of winter.

We recently had a privacy fence installed on the part of our backyard that faces the street and quite a bit of landscaping done, so we're using our patio again. It's so lovely back there now and the weather has been cooperating so we can eat dinner outside.

This Easy Weeknight Beef and Broccoli Lo Mein was last night's meal, eaten al fresco until the damn flies found us and made things so miserable Katie decided to finish her dinner inside while Steve and I cleaned up.

And THAT is why I want a screened in porch.



So...this lo mein was awesome. I thought it was a bit too sweet so I'll cut down on the sugar next time, but my family loved it. You'll see quite a large range for the flank steak. The original recipe called for half a pound but my supermarket doesn't sell such a small amount of steak, and we wanted more steak than that anyway, so I upped it to 1.5-lbs. Use however much you like.

I also used oyster sauce instead of hoisin because I already had it in the house. They're completely different flavors but I think both will work fine.

Easy Weeknight Beef and Broccoli Lo Mein
Modified from The Recipe Critic

12 ounces lo mein noodles, or spaghetti (I use Dreamfields and the boxes are some weird amount like 13.25 oz)
3 cups broccoli florets
1 tablespoon vegetable or canola oil
8 oz - 1.5 lbs flank steak, sliced against the grain
4 garlic cloves, minced
1 cup shredded carrot
1 cup chicken broth
1/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
3 tablespoons hoisin or oyster sauce
1 tablespoon cornstarch
2 teaspoons sesame oil
1/3 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Cook the noodles according to package directions. Add the broccoli during the last 4 minutes of cooking. Drain the noodles and broccoli. Set aside.

While the pasta is cooking, heat oil in a wok or other deep skillet over high heat. Add the steak and cook until just starting to brown. Add the garlic and carrots and cook for a minute more.

In a 2-cup measuring cup whisk together the chicken broth, brown sugar, soy sauce, hoisin or oyster sauce, cornstarch, sesame oil, ginger, red pepper flakes and pepper. Add to the skillet and bring to a boil. Simmer until the sauce thickens.

Add the spaghetti and broccoli to the wok and toss until incorporated. Serve.