Showing posts with label Whole30. Show all posts
Showing posts with label Whole30. Show all posts
Sheet Pan Spicy Chicken Fajitas
June 14, 2018
I don’t know if I should tell you or not, but I kinda have a thing for Mexican food in my house.
I’ve never actually thought about it until now, but I’m pretty sure I eat Mexican food at least once a week. From quesadillas, to carnitas, to enchiladas, to these awesome Sheet Pan Spicy Chicken Fajitas.
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May 28, 2018
Sometimes simplicity is the best. Like the easy breezy grilled chicken marinade I invented the other day.
As a person who loves chicken dishes and couldn’t get tired of them, ever, I’m constantly looking for different and original methods to cook chicken so I can serve it more often without the risk of getting bored. My goal is always the same, juicy, tender, succulent chicken that packs a flavor punch.
May 18, 2018
Most of the time, I don’t choose the recipes I share here, it’s the market that controls it.
As it happens when you live in a climate that deprives you of field-fresh produce for almost half the year, leaving you to go completely out of control and of course overdo it in the months that you’re graced with it — bringing home buckets of fresh produce when you only need a fraction of it.
The other day I picked-up some mega-huge red peppers thinking about pickling them, but then I changed my mind — as I often do— and I instead roasted them.
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April 19, 2018
Why is it that, no matter what, we always crave the back-to-basics, simple food that has been around for ages?
Probably because no one wants to fuss and also because we like food that doesn’t make demands on our time, our kitchen skills or our wallets.
As far as I’m concerned there are recipes — such as these Classic Souvlaki Kebabs — that I make a lot around here.
Simple food that speaks for itself. What is there not love about it?
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March 23, 2018
Can I be totally honest with you guys?
I am in love with this Easy Baked Chipotle Chicken. So much so that I made a second batch of it the day after devouring the first — which was like two days ago. Speaking of which, I think the time has come to whip up another one because seriously, this is smoky spicy awesomeness.
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March 19, 2018
Did you know that saltimbocca literally means “jumps in the mouth”?
That description could not be more fitting for this classic Italian restaurant favorite: the dish is so delicious people you cook it for won’t be able to eat it fast enough.
In this version, chicken replaces traditional veal and instead of pan frying it, it’s roasted in the oven. But the mouthwatering addition of prosciutto and sage stays the same and makes the the dish practically irresistible.
These Pan Sheet Chicken Saltimbocca take minimal effort to make and are ready in just 30 minutes: simple, delicious, and just one pan in the sink to wash up.
It’s my special dish for Niece every time she visits. Pure perfection. Serve it over spinach or better yet, with roasted fingerling potatoes that you can pop in the oven while the saltimbocca are cooking. I can’t seem to make too much — we finish however much there is.
There’s no overloading of ingredients (just seven, if you count also salt and pepper), the perfect complement of flavors, super simple execution, and minimal dishes to wash: what could you possibly want more?
Pan Sheet Chicken Saltimbocca Print this recipe!
Ingredients
Serves 4
8 skinless, boneless chicken cutlets (mine were about 3 oz each and ¼-inch thick) and then halved (for a total of 16 small chicken cutlets)
2 tablespoons olive oil
8 thin slices prosciutto, cut in half
16 sage leaves
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup dry white wine
Directions
Preheat oven to 450°F (220°C) and place a rack in the middle.
Grease a large rimmed baking sheet with olive oil and set aside.
Season chicken cutlets with salt and pepper. Top each cutlet with half prosciutto slice and lay a sage leaf in the center of each cutlet. Weave a toothpick in and out of each cutlet to secure the prosciutto and the sage.
Place cutlets on the prepared baking sheet and roast in the oven for 10 minutes, flipping halfway through.
Remove baking sheet from the oven, pour white wine over the cutlets and roast for additional 10 to 15 minutes or until the chicken is cooked through and the wine has reduced to a flavorful and distinct sauce.
Serve immediately.
Nutrition facts
One serving (i.e., four saltimbocca) yields 375 calories, 18 grams of fat, 0 grams of carbs, and 48 grams of protein.
One serving (i.e., four saltimbocca) yields 375 calories, 18 grams of fat, 0 grams of carbs, and 48 grams of protein.
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March 14, 2018
I can’t believe how well this worked out. I also can’t believe I made this quintessential stove top hearty dish in the oven. But I can believe I’ll be making this again tomorrow, because it’s delicious and an incredible cinch to make.
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March 1, 2018
I don’t know if there is a name for this but when I see a recipe that sounds intriguing, I have this bad habit of cooking it either right-that-very-moment or pretty much never.
I do the same with clean laundry, I either get every single thing into its proper closet/drawer or it sits on my bedroom chair for days — never bothering to put it away. Same thing happens when I buy something I’m not sure of, I either return it the very next day or it stays in its bag forever.
The fact is, once something leaves my short-term memory, it may as well be lost eternally.
But with recipes, at least today, I’m on a rescue mission.
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February 1, 2018
One of the most fundamental, basic rules of dinner parties — and the one I routinely ignore — is that you should never try out recipes for the first time on your guests. Good manners predicate that guests are not guinea pigs, hence you should never test new dishes and ideas on them.
But when those guests are your family — which means that they are forced to love you — I say go to town on them.
Fortunately, with this Crock-Pot Mongolian Beef everything worked perfectly, like I knew it would. Soy sauce, ginger, garlic, sugar, and beef in the slow cooker: Hardly something can go wrong.
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January 10, 2018
Although it’s still cold, it definitely feels less harsh than last week (and the week before that).
The severe and unusually long cold blast we just experienced was one the sharpest documented — numerous records (if not all) have been broken.
And when it gets cold (especially that cold), I have but one craving: warming and nourishing soups. There’s nothing quite like a big bowl of soup to keep your insides warm and healthy.
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December 6, 2017
Ragu is one of those recipes that really showcases the beauty of Italian cooking: everyday ingredients, fast prep, long and slow cooking until you get a luscious dish that tastes like a million bucks.
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November 29, 2017
No matter how inventive or creative or ingenious I try to be be with my weekday lunches, at some point I end up craving just a simple tuna salad sandwich. Just like egg salad, a tuna salad may be the ultimate lunchtime comfort food. Perfect for cold sandwiches or fresh wraps on the go.
Here’s my favorite, not-so-basic tuna salad recipe. I think it’s just about perfect.
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November 24, 2017
I’m going to make a confession guys, this egg salad is (as the title suggests) fancy and high-maintenance.
Made from a few ordinary ingredients it's more than the sum of its parts: well balanced, with bright fresh flavors, and a texture that spans from rich and creamy to crunchy.
It really has it all.
October 27, 2017
I love applesauce. I know that makes me sound like I’m three years old, but I will freely admit it with no shame whatsoever.
However, I am also very picky about my applesauce — this also makes me sound like I’m three years old. I do not like overly sweet applesauce, and I abhor those applesauce flavors you can buy at the store, like tropical or mixed berry.
The only fruit sauce combination I accept is apple+apple+apple.
And needless to say, it I prefer homemade applesauce to store-bought.
Straight-up apples that have been cooked down into a thick pulp, with lemon juice and a bit of cinnamon. So simple, so incredibly delicious.
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October 19, 2017
I am embarrassed by how long it took me to post a recipe for carnitas — or “little meats” that are usually braised then roasted — which are as far as I’m concerned the very best thing to pile on a corn tortilla.
To me, they’re the undisputed king of the taco food truck. The Mexican answer to American pulled pork: moist, juicy with a rich and tender texture, and riddled with plenty of well-browned crisp edges.
The only thing greater than my love for carnitas was my wonderment as to how they were made. I imagined that getting a flavor so complex, and a texture so nuanced — tender in the center and crunchy at the edges — was best left to the experts.
That’s why I continued for many happy years to pay a premium price for them, especially in a city where good food can cost the earth.
Man, was I wrong.
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October 17, 2017
This recipe is proof that vegetable side dishes don’t have to be boring. Or, to put it in other words, that there are tasty ways to prepare what could be a boring vegetable for a side dish.
Because let’s face it, sometimes carrots can be pretty mundane just plain on the side of your main dish.
Am I right?
Introducing Maple Chipotle Roasted Carrots.
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October 13, 2017
Let’s get things straight people: if you’re looking for something that is going to be a Panda Express style orange chicken, this recipe ain’t for you.
There’s no breading and deep frying, that’s not how slow cooking works. There’s not a chance in the world that you will get crispy orange chicken out of it. Actually, you won’t get crispy anything out of a Crock Pot.
However, if you’re craving orange-y, savory, sweet and sour, spicy melt-in-your-mouth chicken, then look no further because I have the perfect recipe for you.
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October 10, 2017
First of all, I need to say a big capitalized WOW!
I know this sounds a tad arrogant, but WOW is the only word that comes to mind to describe this (Vegan) Creamy Curried Butternut Squash Soup.
A rich, savory, and delicious soup that is also healthy, low calorie, and super easy to make.
And you know what? It tastes like it was simmered long and low in order to develop such depth, but in reality it takes about 30 minutes to make, from start to finish.
There are layers of flavor that will first tease your palate with butternut squash delicious savory notes. Next, you discover the wonderful sweet undertone of coconut milk, making it even more interesting. Lastly, you feel the curry with its unique blend of savory and sweet spices, but not overwhelmingly so.
All in all, perfectly a balanced and wonderful soup.
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October 4, 2017
There are some dishes that are the epitome of comfort food: hamburger steak with onions and gravy is one of those.
I grew up eating this meal alongside mashed potatoes, sweet peas, and dinner rolls.
Still today, the smell of onions and gravy reminds me of the good old days when life was easy, wonderful, and almost nothing mattered.
September 21, 2017
Ease, comfort, and little prep — these are a few reasons why you should love your Crock Pot, especially after a long day at work.
You know those evenings when you come home super tired, you’re feeling lazy and not in the mood to cook but still want something delicious and healthy to eat?
It’s in those times that you’ll be thankful for your slow cooker and that you’ve already planned for that meal you’re about to eat.
I certainly am.
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