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One Skillet French Onion Tater Tot Casserole

One Skillet French Onion Tater Tot Casserole

One Skillet French Onion Tater Tot CasseroleOne Skillet French Onion Tater Tot Casserole

 

2 T. salted butter

2 T. extra virgin olive oil

2-3 medium yellow onions, thinly sliced

1 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 lb. lean ground turkey, chicken, or beef

2 cloves garlic, minced or grated

2 red bell peppers, chopped (or 16 oz. mixed frozen vegetables)

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

2 T. fresh chopped parsley (or 2 tsp. dried parsley)

kosher salt and black pepper

2 T. all-purpose flour or gluten-free flour blend

1/4 C. low sodium soy sauce

1 T. Worcestershire sauce

1/4 tsp. cayenne pepper using more or less to your taste

1 C. shredded Gruyere cheese

2 lb. frozen tater tots

1 C. shredded cheddar cheese

fresh chives, for topping (optional)

 

Preheat the oven to 425 degrees F.In a large oven safe skillet, melt the butter, olive oil, and onions together. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 C. of the wine, 1/4 C. at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 C. of wine and the onions are deeply caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper. Cook, breaking up the meat as it cooks, another 5 minutes until the meat is browned. Stir in the flour and cook another minute. Add the remaining 1/2 C. wine, soy sauce, Worcestershire sauce, and 1 C. of water. Bring to a boil and simmer until thickened 3-5 minutes.Remove from the heat and sprinkle the Gruyere cheese overtop the meat. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10-15 minutes, until the cheese is melted. Serve topped as desired with fresh thyme and chives. Notes: To Make Vegetarian: Instead of using 1 lb. of meat, use 3 C. of finely chopped mushrooms (can be any variety or a mix of varieties) plus 1 C. of finely chopped cauliflower (or use an additional C. of mushrooms). Sauté the vegetables as directed to do so for the meat. The cooking times should be very similar, if not the same.

One Pot French Onion Pasta with Crispy Prosciutto

One Pot French Onion Pasta with Crispy Prosciutto

One Pot French Onion Pasta with Crispy ProsciuttoOne Pot French Onion Pasta with Crispy Prosciutto

 

6 T. salted butter

3-4 medium yellow onions, thinly sliced

1 1/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

3 cloves garlic, chopped

2 C. cremini or wild mushrooms, sliced

2 T. fresh thyme leaves

2 T. chopped fresh sage

3 C. low sodium chicken or vegetable broth

1 tsp. Worcestershire sauce

1 lb. short cut pasta

kosher salt and black pepper

3 oz. prosciutto, torn

1/2 C. heavy cream or milk

1 C. shredded gruyere cheese

4 oz. burrata cheese, at room temperature

 

Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. Meanwhile, melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you’ll want to slowly add 3/4 C. of the wine, 1/4 C. at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you’ve used the 3/4 C. of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 C. wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil. Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cream and gruyere cheese. Remove from the heat. Break the burrata over the pasta and gently stir. Top with prosciutto. Eat and enjoy!

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and RiceOne Pan Chipotle Honey Chicken and Rice

 

6 chicken thighs or breasts (skin on or off)

1/4 C. extra virgin olive oil

1/4 C. grated parmesan cheese

1-2 T. chopped chipotle in adobo

1 tsp. smoked paprika

1 tsp. onion powder

4 cloves garlic, chopped

2 tsp. lemon zest

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. sliced/chopped zucchini

Hot Honey

1/2 C. honey

2-3 T. hot sauce

1-3 tsp. cayenne pepper

3/4 tsp. chipotle chili powder

1/2 teaspon onion powder

sea salt

 

Preheat the oven to 400°. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 C. of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 C. more water and cook for an additional 10 minutes. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

One Pan Ranch Cheddar Chicken and Rice

One Pan Ranch Cheddar Chicken and Rice

One Pan Ranch Cheddar Chicken and RiceOne Pan Ranch Cheddar Chicken and Rice

 

6 chicken thighs or breasts, skin on or off

1/2 C. plain Greek yogurt

1/3 C. grated cheddar cheese

2 T. ranch seasoning (homemade blend in notes)

2 cloves garlic, chopped

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. roughly chopped broccoli

salt and pepper

 

Preheat the oven to 400°F. In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 T. ranch seasoning, and chopped garlic. Add the rice and broccoli to a 9×13-inch baking dish. Pour in 2 C. of water and add the butter. Arrange the chicken over the rice and broccoli. Season with salt, pepper, and the remaining 1 T. of ranch seasoning. Bake for 30 to 40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is still firm, add 1/3 C. of water and bake for 10 minutes more. Serve the chicken, rice, and broccoli topped with fresh parsley or thyme.

 

Ranch Seasoning

1 T. garlic powder

1 T. onion powder

1 T. dried parsley

2 tsp. dried dill

2 tsp. dried chives

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper

1 tsp. fine sea salt

1 tsp. black pepper

Mix all ingredients together

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

 

1 T. light olive oil

2 medium zucchini, chopped

1/2 red onion, chopped

1 clove garlic chopped

salt and pepper to taste

3-4 chicken breast cutlets (about 1 pound)

1/4 C. BBQ sauce

6-8 thin slices ham

1/2 C. shredded mozzarella cheese

3-4 sliced pineapple rings

sliced green onions for garnish (optional)

 

Preheat oven to 400 degrees.  Heat a large cast-iron or other oven-safe skillet over medium-high heat on the stove.  Add the oil to the skillet, then add the zucchini, onion, garlic, salt and pepper. Cook the vegetables, stirring occasionally, for about 10 minutes.  Turn off the skillet and remove from heat.  Place the chicken cutlets over the vegetable mixture and season the chicken with salt and pepper to taste.  Add about 1 T. BBQ sauce over each chicken cutlet and use a spoon to spread it evenly over the chicken.  Top each cutlet with 2 slices ham, 2 T. cheese, and a pineapple ring.   Place the skillet in the oven and bake for about 15 minutes or until the chicken is cooked through.    Garnish with sliced green onions if desired.

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon RiceOne Skillet Greek Meatballs and Lemon Rice

 

1 1/2 lb. ground beef or lamb (or a mix)

1 shallot, chopped

4 cloves garlic, chopped

1 egg

1/2 C. panko bread crumbs

1/2 C. fresh basil leaves

1/4 C. fresh chopped dill

1 tsp. smoked paprika

1 tsp. cumin

1/2 tsp. chipotle chili powder

salt and black pepper

4 T. salted butter

1/2 C. dry orzo

1 C. rice

1/3 C. lemon juice

sesame seeds, tzatziki, and tahini for serving

 

Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into T.-size balls (14-15 meatballs). Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 C. of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil.

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

 

4 eggs, lightly beaten

1⁄2 C. mayonnaise

1⁄2 C. milk

2 C. frozen hash browns

1 C. chopped meat, any variety

2 C. broccoli florets (or any veggie)

1 medium onion, chopped

4 ounces green chilies

1 C. cheese, shredded

seasoning salt

pepper

 

PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended. SPRINKLE with 1/2 cheese. BAKE 35 to 40 minute or until center is set.

One-Skillet Pasta

One-Skillet Pasta

One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage PenneOne-Skillet Chicken Sausage Penne

 

2 T. Olive Oil

2 sweet Italian chicken sausages, sliced crosswise

1 medium shallot, thinly sliced

1/2 medium fennel bulb, thinly sliced plus fennel fronds for garnish (optional)

2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes

½ (16-oz.) package Penne Rigate

½ T. ® Italian Seasoning

1/4 C. Grated Parmesan Cheese plus additional for garnish (optional)

Chopped fresh basil for garnish (optional)

 

In large high-sided skillet, heat 1 T. oil over medium-high heat. Add sausages; cook 3 minutes or until browned, stirring frequently. Transfer sausages to paper towel-lined plate. In same skillet with drippings, heat remaining 1 T. oil over medium heat. Add shallot and fennel; cook 3 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add tomatoes with their juice, penne, seasoning and 2 C. water; cover and cook 12 minutes or until penne is al dente, stirring occasionally. Stir in cheese and sausages; cook 1 minute or until sauce is slightly thickened, stirring frequently. Makes about 6 C. Serve penne mixture garnished with fennel fronds, cheese and/or basil, if desired.

Chicken Burrito Skillet

Chicken Burrito Skillet

Chicken Burrito Skillet

 

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

2-1/2 C. reduced-sodium chicken broth

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

 

Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 T. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

 

1 lb  Lean Ground Beef (96% lean)

1 Green pepper (sliced)

1 Yellow pepper (sliced)

1/4 Yellow onion (sliced)

1/2 cup Mushrooms

1 T. Steak seasoning

1 T.  Avocado Oil

1/2 cup Gruyere cheese

6 slices Provolone cheese

 

Heat cast iron skillet and add avocado oil to the pan. Sauté vegetables until they are cooked through (about 5-7 minutes), then remove and set aside. Add ground beef and steak seasoning, cook until done. Add vegetables back into the pan and gently stir to combine. Sprinkle cheeses onto the top and set under the broiler for 5-7 minutes or just until the cheeses start to brown. Serve as-is or over lettuce or low carb buns

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

 

1 1/2 Tablespoon Olive Oil, divided

8 to 12 oz Broccoli Florets, cut into bite-size pieces

1 pound Ground Turkey

1 Tablespoon Lemon Pepper Seasoning

2 cloves Garlic, crushed or minced

1 Tablespoon Chopped Calabrian Peppers (optional)

8 oz Jumbo Pasta Shells

3 1/2 cups Chicken Broth

Juice of 1 Lemon

3 oz Parmigiano Reggiano or Parmesan, freshly grated

15 oz (1 3/4 cup) Low Fat Ricotta

1/4 cup Milk

Zest of 1 Lemon

Black Pepper and Red Pepper Flakes, to taste

 

Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside. Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside. Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking. To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute. Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed. Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn’t as thick as you’d like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

One-Pan Beef Stir Fry with Noodles

 

1.5 pounds steak sliced 1/4 inch thick

1.5 tsp. cornstarch

1 tsp. salt

½ tsp. pepper

⅛ cup peanut oil

1 red onion cut into thin wedges

1 red pepper sliced into 1/4 inch strips

1 mead broccoli cut into florets

3 medium carrots sliced diagonal 1/4 inch thick

8 ounces mushroom sliced 1/4 inch thick

4 cloves garlic minced

1 T.  fresh ginger grated

4 scallions

2 bundles udon noodles optional

 

1/2 cup soy sauce

1/4 cup brown sugar

3 T.  rice vinegar

1/2 T.  fish sauce

1/2 T.  sesame oil

1/2 tsp. red pepper crushed

 

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated. Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables. Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes. Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened. To cook the noodles in the finished stir fry, add 2 cups of water and the noodles, then cover with a lid for 10 minutes at a simmer. Or, cook the noodles in a separate pot nd drain off the excess starch and water. Top with green onions and sesame seeds for garnish.

One Pot Italian Sausage Orzo

One Pot Italian Sausage Orzo

One Pot Italian Sausage Orzo

 

1 pound Italian sausage spicy or mild

1 and ½ cup orzo

6 cups beef broth or 6 cups water & 2T beef consume

1 tsp. low sodium soy sauce

¾ cup white onion diced

3 cloves garlic clove

½ tsp. salt

½ tsp. black pepper

½ tsp. dried thyme

1 tsp. Italian seasoning

4 ounces cream cheese

 

You’ll need a large pot with a lid like a soup pot or Dutch oven. Over sausage and onions over medium-high heat, cook it for 5 minutes. Add garlic, salt, pepper, thyme, Italian seasoning, and orzo. Cook 2 minutes or until fragrant. Pour in the soy sauce and beef stock. Bring to a boil. Reduce heat to low and cover. Cook for 12 minutes or according to the instructions on your package of orzo. Remove the lid and test orzo for doneness. If it’s not done put the lid back on and allow it to cook 1 to 2 minutes longer. If it’s done add the cream cheese and stir until the cream cheese melts. Let it simmer 5 to 10 minutes. Serve and enjoy.

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

One Pan Sausage, Cabbage & Potatoes w/ Mustard SauceOne Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

 

4 good quality sausage links, cut in half

1/2 head of cabbage, purple or green, cut into quarters (leave the stem intact, so the cabbage stays together when cooking)

small yukon gold potatoes, cut in half (the smallest you can find)

kosher salt & pepper

olive oil

Mustard Sauce

1 T. apple cider vinegar

1 T. grainy mustard

1 T. Dijon mustard

1 T. honey

1 tsp. soy sauce

3 T. olive oil

sea salt & pepper

 

Whisk mustard sauce with a fork, and save for later. On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around. Place the sausage halves in between the potatoes and cabbage.

One Pan Stovetop Parmesan Chicken and Rice

One Pan Stovetop Parmesan Chicken and Rice

One Pan Stovetop Parmesan Chicken and Rice

 

1 ½ lb chicken breast skinless, boneless (680 g)

½ tsp. sea salt

½ tsp. ground black pepper

1 tsp. paprika

4 T.  butter divided

1 small white onion minced

2 tsp. Italian seasoning divided

1 small garlic clove minced

1 ½ cup (7.12 oz | 202 g) rice

2 ½ cups (21.13 fluid oz | 625 ml) chicken broth

1 cup (8.45 fluid oz | 250 ml) heavy whipping cream

¼ cup (0.88 oz | 25 g grated) parmesan cheese

1 T.  parsley chopped, plus more to garnish

 

Cut chicken into bite-sized pieces and place in a medium bowl. Season with salt, pepper and paprika. Set aside. In a large skillet, melt 2 T.  butter over medium heat. Cook onion for 1-2 minutes. Add chicken and 1 tsp. Italian seasoning in the skillet. Toss and cook for 5 minutes. Until the chicken is golden on each side. Remove and set aside. In the same skillet, melt the rest of the butter, stir in the garlic and rice. Cook for 1 minute by stirring so the rice does not burn. Pour chicken broth and bring to a simmer. Reduce the heat to medium-low. Cover and cook for 10-12 minutes until the rice is tender. Stir in the heavy cream, parmesan cheese, the chicken and chopped parsley. Adjust salt and pepper if needed. Remove from the stove, sprinkle with parsley and more parmesan.

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

 

2 large ribeye or sirloin steaks about 1 1/2 inches thick, room temperature

1 pound baby yellow potatoes halved

1 pound fresh green beans trimmed

2 T.  avocado oil

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

Garlic butter:

¼ cup salted butter softened to room temperature

1 garlic clove minced

1 ½ tsp. grated Parmesan cheese

1 tsp. fresh chopped chives

¼ tsp. fresh chopped parsley

 

Preheat oven to 375­°F and grease a large baking sheet. If you haven’t already, move 2 large ribeye or sirloin steaks to the counter to allow them to come to room temperature. Place 1 pound baby yellow potatoes and 1 pound fresh green beans on the baking sheet, and toss with 2 T.  avocado oil. In a small bowl, combine the 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. salt, and ¼ tsp. black pepper. Reserve 1 tsp. of the mixture, then sprinkle the remaining seasoning over the top of the vegetables. Roast the vegetables in the oven for 25 minutes. Remove from the oven and turn and stir the vegetables on the pan. Push the vegetables (carefully) to one side of the baking sheet to make room for the steaks. While the vegetables cook, combine all garlic butter ingredients in a small bowl and set aside.  Place the steaks on the baking sheet and sprinkle them with the 1 tsp. reserved seasoning. Broil for 3-4 minutes, then remove from the oven. Cover the vegetable portion of the sheet pan with aluminum foil, flip the steaks, and broil for another 3-4 minutes. Remove the baking sheet from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminum foil and allow to rest for about 10 minutes. Serve!  This yields medium-rare steaks. Add 2 more minutes of broil time for medium steaks. Bringing the steaks to room temperature is essential to making sure they are tender when baked in the oven. Do not put cold steaks into the oven! You can use sirloin steaks or ribeye steaks for this recipe. The ribeyes are much more tender, but the sirloin steaks are a more budget-friendly option and turn out pretty tender and juicy.

Turkey Taco Skillet

Turkey Taco Skillet

Turkey Taco SkilletTurkey Taco Skillet

 

2 T. olive oil

1 lb. ground turkey

½ yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

1 C. chopped mushrooms

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

1 can diced tomatoes

2 tsp. salt + more to taste

½ tsp. pepper

2 tsp. garlic powder

2 tsp. chili powder

2 T. cumin

½ T. oregano

1½ C. shredded Mexican blend cheese for topping

Optional extra toppings: avocado, cilantro, salsa, sour cream, extra cheese, crushed tortilla chips

 

Heat olive oil in a large skillet and brown turkey, breaking into pieces with a spatula as it cooks. Add the onion, bell pepper, jalapeno, and mushrooms and cook for a few minutes until tender. Add the black beans, corn, and diced tomatoes and stir to combine. Add the salt, pepper, garlic powder, chili powder, cumin, and oregano. Stir to combine. Once the mixture begins to bubble, top with the shredded cheese. Let it sit for a few minutes to allow the cheese to melt or transfer to a warm oven for it to melt. Top with your favorite toppings and enjoy!

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

Ground Beef Enchilada Skillet

 

1 Tablespoon Olive Oil

2 medium Zucchini, diced

2 ears Fresh Corn, cut off the cob (use frozen if out of season)

2 Poblano Peppers, diced

Pinch of Salt and Pepper

1 pound Ground Beef

1 cup Enchilada Sauce

4 Corn Tortillas, cut into small pieces

2 oz Shredded Pepper Jack, Colby Jack, or Monterey Jack Cheese

 

Heat the oil in a large skillet over medium-high heat. Carefully add the zucchini, corn, and peppers. Stir everything together and season with salt and pepper. Let the veggies hang out for 2-3 minutes to pick up color before pushing to one side of the pan. Add the ground beef to the other side and brown one side before breaking apart and mixing together with the veggies. Continue cooking until no pink remains in the beef. (If the pan is going to be crowded, you can cook the beef first and remove from the pan to cook the veggies for a full 5-6 minutes on their own.) Turn off the heat and add the enchilada sauce, stirring everything together. Add the chopped corn tortillas, give everything one final stir, and top with shredded cheese. Cover the skillet to melt or pop under the broiler for a few minutes. Garnish with diced avocado, cilantro, lime wedges, and cotija cheese.

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

 

5 tablespoons soy sauce low sodium

2 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon black pepper

1/2 tablespoon grated ginger or 1 teaspoon ground

5-6 large boneless skinless chicken thighs about 2 1/2 pounds

2 tablespoons olive oil

1 cup onion diced

1 1/2 cups jasmine rice

2 garlic cloves minced

2 cups chicken broth low sodium

Yum Yum Sauce

 

In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours. Preheat the oven to 400 degrees. Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point. Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute. Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes. Serve with yum yum sauce drizzled on top.

 

Yum Yum Sauce

 

1 cup mayonnaise

2 tablespoon ketchup

1 tablespoon granulated sugar

½ teaspoon salt

½ tablespoon paprika

2 teaspoons garlic powder

2 teaspoon rice vinegar

1-2 tablespoons water

 

In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use.

One-Pot Chicken Alfredo Pasta

One-Pot Chicken Alfredo Pasta

One-Pot Chicken Alfredo PastaOne-Pot Chicken Alfredo Pasta

 

2 T. olive oil

1 lb. boneless skinless chicken breasts

2 tsp. garlic salt

3 T. all-purpose flour

2 C. low-sodium chicken broth

2 C. milk

12 oz. uncooked short pasta or any bite-sized pasta (I use Cavatappi)

1 C. freshly grated parmesan cheese

Salt and pepper, to taste

 

Cut chicken breasts into bite size pieces, about 1 inch, and season with the garlic salt. Add olive oil to a large deep skillet over medium high heat. Add chicken to the hot skillet and brown well on all sides for about 5-8 minutes. Add flour and stir until chicken is well coated in the flour. Stir in the chicken broth and milk and bring to a gentle boil. Add the uncooked pasta and stir well to combine. Reduce heat to a simmer and let simmer for 15-20 minutes or until pasta is tender, stirring occasionally. Remove from the heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste.

Charlston Red Rice

Charlston Red Rice

Charlston Red Rice

 

4 slices thick-cut bacon, chopped

1 medium yellow onion, roughly chopped

1 stalk celery, finely chopped

1 large bell pepper (any color), chopped

4 cloves of garlic, minced or pressed

6 ounces andouille sausage, chopped into pieces

1 (6-ounce) can tomato paste

1 (8-ounce) can tomato sauce

1 tablespoon packed light or dark brown sugar

2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought

2 cups uncooked long grain rice, rinsed until the water runs clear!

2 cups chicken broth

freshly chopped parsley or scallions, for garnish- optional

 

Preheat the oven to 350°F. Prep the rice: Rinse the rice until the water runs clear. I like to place the rice into a large bowl, fill with cool water, and then gently swish the rice around. Careful not to aggressively handle the rice to not break the rice grains. Drain the water and repeat this process about 6 times to remove as much surface starch as possible. Then drain all water and set the rinsed rice aside until called for in the recipe, below. Add the chopped bacon into a large, deep skillet over medium heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside. There should be plenty of rendered bacon drippings left in the skillet. Add the onion, celery, and bell pepper into the same skillet. Sauté the trinity mixture, stirring every so often until tender and golden, about 4-5 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the sausage into the pan and cook with the aromatics until the sausage is golden brown, stirring often, about 2-3 minutes. Then add the tomato paste and stir into the sausage/veggie mixture to coat. Continue cooking for another 1-2 minutes to meld.  Pour in the tomato sauce and season the mixture with the brown sugar and Creole Cajun seasoning, stirring to combine. Add the reserved bacon back into the pan along with the rinsed rice directly into the same skillet, stirring to coat with the tomato mixture. Let the rice toast up in the tomato mixture for 3-4 minutes, stirring often. Then pour in the broth and stir everything to combine. Remove the skillet from heat and tent the skillet with foil. Place the skillet onto a large baking sheet and then transfer the entire skillet into the oven. *If your skillet is not oven-safe, simply empty the rice contents into a greased 9×13-inch baking dish and tent with foil. Bake the dish for 30 minutes. Then remove the foil and continue baking for another 15 minutes until the rice is tender.  Remove the rice dish from the oven and let the rice sit, undisturbed, for at least 10 minutes. Afterwards, use a fork to fluff the rice. Taste the rice and season with more Creole Cajun seasoning to preference, if needed. Serve Gullah red rice immediately with a garnish of chopped parsley/scallions, if desired, as-is or alongside your favorite main entree. Enjoy!

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

One-Pan Cheesy Southern Bean Casserole

 

1 tablespoon olive oil

1 small red onion, diced

1 stalk celery, diced

¼ cup chopped carrot

2 cloves garlic, minced

1 (15 ounce) can fire-roasted diced tomatoes (not drained)

1 tablespoon brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)

1 (16 ounce) can vegetarian baked beans, not drained

1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed

5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped

¼ cup water

1 teaspoon apple cider vinegar

1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)

2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)

Optional garnish: chopped fresh parsley or other herbs; sliced green onion

 

Preheat oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer. Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary. Sprinkle cheese on top. Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)!

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

 

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

 

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

One Pot Chicken and Noodles Skillet

 

4 cups chicken stock low sodium

2 teaspoon chicken Boullion

1 (10 oz can) Cream of chicken soup (do not add water)

10 ounce egg noodles

8 tablespoon butter

3 cups rotisserie chicken diced

Fresh chopped parsley

Salt and black pepper to taste

 

In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil. Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes. Remove the lid and add in the butter and chicken and stir until the butter is melted. Garnish with fresh chopped parsley, salt, and pepper to taste and serve!

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

 

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

 

1 pound lean ground beef

2 Tablespoons dried minced onion

1 Tablespoon Worcestershire sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

½ teaspoon garlic powder

¾ (10.75 ounce) can condensed tomato soup

1½ cups tomato juice

1¼ cup water

6 ounces tomato paste

1 Tablespoon sugar

8 ounces rotini pasta (uncooked)

3 roma tomatoes diced

⅓ cup shredded Parmesan cheese

 

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease. Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder. Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes. Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed. Top with diced tomatoes and shredded cheese.

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

 

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

 

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

One Pot Tomato Rice

One Pot Tomato Rice

One Pot Tomato Rice

 

2 T. unsalted butter

1 small onion, diced

1/2 red bell pepper, seeded and diced

Salt

1 C. chopped tomatoes (fresh or canned)

1 C. long grain brown rice

 

Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown — if necessary, add a splash of water to prevent this.) dd the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.  Stir in the rice, 2 1/2 C. cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

One Pan Gingery Coconut Noodles with Shrimp and Greens

One Pan Gingery Coconut Noodles with Shrimp and Greens

One Pan Gingery Coconut Noodles with Shrimp and Greens

 

6 ounces wide rice noodles (aka rice linguine or rice sticks)

2 T. coconut oil or neutral oil, such as grapeseed, sunflower, or safflower

6 scallions, thinly sliced (white and green parts separated)

2 jalapenos, seeded if you like: 1 minced, 1 thinly sliced

1/2 tsp. kosher salt, divided, plus more as needed

4 garlic cloves, finely grated or minced, divided

2 T. finely grated or minced fresh ginger, divided

1 pound large shrimp, peeled and deveined

1 (13.5-ounce) can unsweetened full-fat coconut milk

2 T. fish sauce, plus more to taste

1 lime

5 ounces (about 5 cups) baby spinach

1 C. chopped fresh cilantro or basil leaves (or a combination), plus more for garnish

 

Put the rice noodles in a large bowl and add enough hot tap water to cover. Set aside while prepping the other ingredients. In a large skillet, heat the oil over medium heat. Stir in the scallion whites and minced jalapeno (save the scallion greens and jalapeno slices for garnish). Add a large pinch of salt and cook until everything is starting to brown, about 5 minutes. Stir half the garlic and half the ginger into the pan (save the remaining garlic and ginger for the coconut milk). Cook until fragrant, about 1 minute. Add the shrimp to the pan along with 1/4 tsp. of the salt and saute until the shrimp turns pink and is just cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep it warm (leave any solids not clinging to the shrimp in the pan). Stir the coconut milk and fish sauce into the pan and add the remaining garlic and ginger. Grate the zest from the lime into the pan. (Cut the zested lime into wedges to save for serving.) Bring the coconut milk to a gentle simmer and cook for 2 minutes to blend the flavors. Drain the noodles and rinse with cold water. Add the noodles to the skillet and toss well. Stir in the spinach and remaining 1/4 tsp. salt and cook, covered, until the noodles are al dente, and the spinach is wilted, 7 to 9 minutes, stirring occasionally.

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

 

12 oz Italian sausage casings removed (I used 3 sausage links)

1 T. olive oil

10 oz potato gnocchi

1 C. heavy cream

½ C. chicken broth

1 C. butternut squash puree

3 cloves garlic minced

2 T. fresh sage chopped

2 T. fresh thyme

salt and coarsely ground black pepper to taste

 

Remove sausage from casings and slice it. Heat 1 T. of olive oil on medium heat in a large, high-sided skillet. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

 

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

 

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 tsp. salt-free garlic seasoning blend

1 small onion, chopped

1 T. olive oil

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 C. reduced-sodium chicken broth

3/4 C. uncooked orzo pasta

1 tsp. Italian seasoning

1/8 tsp. crushed red pepper flakes, optional

1/4 C. grated Parmesan cheese, optional

 

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Skillet Shrimp Scampi with Orzo and Tomatoes

Skillet Shrimp Scampi with Orzo and Tomatoes

Skillet Shrimp Scampi with Orzo and Tomatoes

 

2 T. unsalted butter

2 T. extra-virgin olive oil, plus more for serving

4 garlic cloves, finely grated or minced

12 C. dry white wine or stock

1 3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1/8 tsp. crushed red pepper flakes, plus more for serving

1 pound large or extra-large shrimp, peeled and deveined

1 C. orzo

1 C. halved cherry tomatoes

1/2 C. chopped fresh parsley leaves and tender stems

1 lemon, halved

Flaky sea salt, for serving

 

In a large sauté pan or skillet, melt the butter with the oil over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute. Add the wine, 1/2 tsp. of the kosher salt, the black pepper, and red pepper flakes, and bring to a simmer. Let the wine reduce by half, about 2 minutes. Add the shrimp and sauté until they just turn pink, 2 to 4 minutes, depending upon their size. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep it warm. Add 2 C. of water to the skillet and bring to a simmer. Stir in the orzo and 1 tsp. of the kosher salt. Cover the pan and let the orzo simmer over medium-low heat until it is just tender and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. If the pan dries out toward the end, add a little more water.  Return the shrimp to the pan, along with the tomatoes and the remaining 3/4 tsp. kosher salt and cook for 2 minutes. Stir in the parsley and then squeeze in the juice from half the lemon, gently tossing to combine. Cut the remaining lemon half into wedges for serving. Serve the orzo sprinkled with flaky sea salt and more red pepper flakes, if you like, and drizzled with a little oil, with the lemon wedges on the side

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

 

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.