Allspice & Panko Crusted Chicken

My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential!

Ingredients

  • 6 boneless, skinless chicken thighs (I prefer Organic Smart Chicken)
  • 1 cup Panko bread crumbs
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 3/4 teaspoon allspice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Old Bay Seasoned Salt

Directions

  1. Preheat oven to 400 convection (if you have).
  2. Place a wire rack over a sheet pan and spray with cooking spray. For easy clean up, line the pan with aluminum foil.
  3. In a shallow bowl or pie plate, mix together Panko, flour, olive oil and all the spices and mix well.
  4. In a separate shallow bowl, whisk together the egg and a spoonful of milk or water.
  5. Working with one piece of chicken at a time, dip both sides of chicken in eggs and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
  6. Transfer chicken to prepared wire rack, spacing evenly apart. Try not to place the chicken very close together. I once tried making a double batch on one sheet pan and they didn’t cook properly.
  7. If you’d like, spray the chicken with cooking oil to enhance browning.
  8. Bake until golden brown and cooked through, about 25 minutes, or until the internal temperature at the thickest part of the chicken is 165. If the chicken isn’t browned enough, change the heat setting to broil and allow to bake another 3-5 minutes. If you’d like the underside to be browned as well, flip and broil a few minutes.

Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.

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Chicken Francese

Photo from Real Food Tastes Good

Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one actually is. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.

Ingredients

  • 4 thinly sliced, boneless, skinless chicken breasts (about 1.5 pounds)
  • All purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 3 eggs
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1/2 lemon, with rind, cut into the rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • Juice of 1/2 lemon
  • 2 tablespoons butter
  • 1/4 cup chopped flat leaf parsley

Directions

  1. Put some flour in a shallow bowl and mix with salt and pepper.
  2. In a wide bowl, beat the eggs with 2 tablespoons of water.
  3. Heat the oil over medium-high flame in a large skillet.
  4. Dredge both sides of the chicken in flour, pat off extra flour, and then dip the chicken into the egg wash to coat completely, letting the excess drip off.
  5. When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.
  6. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
  7. I like to tip the pan to drain the oil before proceeding to the next step.
  8. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
  9. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
  10. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Turkey & Black Bean Chili

Adapted from a food network recipe by Matt Martinez.

One of my favorite one-pot meals. This is a quick and incredibly flavorful turkey chili with vegetables.

Ingredients

  • 1 pound ground turkey
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon paprika
  • 3/4 tablespoon cumin
  • 2 large cloves garlic, sliced
  • 3/4 tablespoon salt (I use 1/2 tablespoon)
  • 3/4 tablespoon black pepper (I use 1/2 a tablespoon)
  • 1 1/2 tablespoons cornstarch (optional)
  • 3/4 tablespoon dried leaf oregano
  • 1/4 cup coarsely chopped sweet white onions (I use 1/2 cup)
  • 4 tablespoons coarsely chopped green chilies
  • 1 (14 ounce) can whole stewed tomatoes (I drain the tomato juice into the pot and then chop up the tomatoes into smaller pieces before adding them to the pot).
  • 2 whole chipotle pepper in adobo sauce (I use one pepper and remove the seeds, otherwise it’s too spicy for us)
  • 1 cup fresh corn (I use frozen)
  • 1 cup finely chopped zucchini
  • 1 cup chicken stock (I add 2 cups)
  • I like to add 1 can black beans, drained and barely rinsed

Directions

  1. Preferably using a cast-iron skillet, brown the turkey in the oil.
  2. Add all the ingredients except zucchini and chicken stock, and saute for 2 to 3 minutes.
  3. Add the vegetables and stock, and cook for approximately 5 to 10 minutes.
  4. Adjust seasoning to taste, and serve immediately.
  5. I like to serve this with fresh baked corn bread crumbled on top.
  6. *tip – Since you only need one chipotle pepper, separate the peppers in a ziplock bag and freeze for next time.

Breakfast Pizza

Ingredients

  • 1 pizza ball from pizza dough recipe
  • 1 tablespoon butter, melted (optional)
  • 6 eggs
  • 1 cup grated cheese (I like combo of jack and cheddar)
  • 2 slices of crispy bacon
  • Salt and pepper
  • 1 scallion, chopped

Directions

  1. Pre-heat oven to 475-F.
  2. Press the dough into a 10-12 inch pizza pan or sheet pan.
  3. Spread butter evenly over dough; top with sauce. Poke a few holes with a fork all around pizza.
  4. Place in pre-heated oven and cook until crust is nicely browned.
  5. Meanwhile, scramble eggs into creamy goodness – break all the eggs into a non-stick pan and sit constantly, over low heat until just set.
  6. Remove from oven and top with eggs, cheese, and bacon.
  7. Return pizza to the oven and bake just until the cheese is melted.
  8. Top with scallions.




Perfect Banana Chocolate Chip Muffins

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup yogurt or sour cream
  • 1 cup overly ripe bananas (about 2 bananas)
  • 3/4 cups all-purpose flour (spoon and leveled)
  • 3/4 cups whole wheat pastry flour (or all-purpose, spoon and leveled)
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips
  • 1/2 banana cut into chunks (this banana doesn’t need to be as overly ripe as the others)
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Pre-heat oven to 350-F. Prepare muffin tins.
  2. Beat the sugar and butter together until creamy.
  3. Add the eggs and vanilla and mix well.
  4. Add the bananas and mix.
  5. In a small bowl mix the baking soda, baking powder, and yogurt together and then add it to the mixing bowl.
  6. Add the flour and salt. Mix until just incorporated.
  7. Stir in the chocolate chips, banana chunks, and walnuts.
  8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

White Beans in Tomato Sauce

This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion, diced (3/4 cup)
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounce can tomato sauce (preferably Hunts)
  • 2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)

Directions

  1. Heat the oil in a medium pot, Dutch oven or stovetop pressure cooker.
  2. Add onions, salt, and pepper and cook, partially covered, until the onions are completely soft, about 7 minutes.
  3. Add garlic and cook until fragrant.
  4. Add tomato sauce and beans and bring to a boil. Cover and let cook for about 10-15 minutes, stirring occasionally. If you prefer the sauce to be thicker, uncover and simmer until desired consistency is reached. We like ours pretty saucy.
  5. Pressure cooker instructions: Sometimes, rather than using a regular pot, I’ll prepare this in my stovetop pressure cooker. I let it come to pressure for about 5 seconds and do a quick release. It’s amazing how much of an impact that makes on the final result.

Serve over rice.


Hearts of Palm & Avocado Salad

Somehow, without even trying, I ended up with a new family favorite salad. This clean-out-my-crisper-salad turned out so delicious, it deserves a recipe of its own.

Ingredients

  • 2 cups red curly leaf lettuce (or endive)
  • 2 cups baby arugula
  • 1 Reed or Haas Avocado, cubed
  • 1/4 sweet onion, thinly shaved
  • 1 cup hearts of palm, thickly sliced
  • 1/2 cup cherry tomatoes, halved

Dressing

  • 4 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • 1.5 tablespoons lemon juice
  • 1 teaspoon maple syrup or honey 
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt 
  • Freshly cracked pepper, to taste

Directions

  1. Place ingredients for dressing in a mason jar and shake to combine, or whisk in a bowl.
  2. Place all the vegetables in a bowl and toss with the dressing.

3 Ingredient, Gluten Free Coconut Cookies

In my failed attempt to make coconut macaroons with unsweetened shredded coconut, I discovered a simple coconut cookie that is really nothing like a macaroon, but delicious nonetheless.

Ingredients

  • 1 (14-ounce) can *sweetened condensed milk
  • 14 ounces unsweetened shredded coconut
  • 1/4 cup chocolate chips

Directions

  1. In a large bowl add all ingredients and form into desired shape. Bake at 350 for 10 minutes.
  2. Set the oven to broil and allow to brown to desired shade, approximately 1-2 minutes.
  3. Best eaten immediately.

*I had some extra sweetened condensed milk and decided to drizzle some on top of the cookies once they were finished baking. It turned out to be a wonderful glaze.


Strawberry Salad with Shallot-Honey Vinaigrette

Recipe from All Recipes.

Ingredients

  • 1 16 oz package baby spinach or mixed greens
  • 1/2 pint strawberries, quartered or sliced
  • 1 cup slivered almonds
  • 2 tablespoons white sugar

Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • pepper to taste

Directions

  1. Place almonds, sugar and a pinch of salt in a small skillet over medium-high heat. Stir until the sugar caramelizes, approximately 3 minutes.
  2. Whisk together all the ingredients for the dressing.
  3. Add candied almonds and strawberries to lettuce and toss with dressing.

Garbanzo Bean Salad (Vegan Tuna Salad)

Ingredients

  • 1 can garbanzo beans, rinsed and drained
  • 2 tablespoons vegan mayonnaise or tahini (or both)
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow or dijon mustard
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill
  • 1/2 small onion, finely diced
  • 1 tablespoon chopped parsley
  • salt and pepper, to taste
  • squeeze of lemon
  • Optional mix-ins: diced raw fennel, chopped egg, toasted nuts

Directions

In a food processor pulse garbanzo beans into a chunky consistency.  Stir in the remaining ingredients.

I love to serve these open face on toasted wheat bread or on Trader Joe’s Gluten Free Norwegian Crispbread.