Easy Chicken Tacos

I know we don't really need a recipe for chicken tacos, but I knew I had to try the marinade on this NYT recipe and it certainly did not disappoint.  The hot sauce gives it great flavor and using chicken thighs keep the meat juicy and not dried out.  This is great for a quick and easy weeknight meal, and if you have time to mix the marinade over the chicken in the morning and let it sit in the fridge all day, that's even better!

Easy Chicken Tacos

Ingredients

4 boneless, skinless chicken thighs {about 1.5 lbs}

3 garlic cloves, minced or grated

1 lime, juiced

1 Tblsp vinegar based hot sauce {I used Cholula}

1 tsp onion powder

4 Tblsp vegetable oil

Salt & Pepper

Tortillas & favorite taco toppings, for serving

Instructions

1. Mix chicken, garlic, lime juice, hot sauce, onion powder, 2 Tblsp oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl and toss to combine.  Set in fridge if you have time to marinate.

2. When ready to cook, heat remaining 2 Tblsp oil in cast iron skillet.  Add chicken in single layer and cook until browned and edges crisp, about 8 minutes per side.  Remove to cutting board and cut into bite sized pieces.

3. On medium low, add about 1/2 cup water to pan and scrape up browned bits.  Keep skillet warm and add back in chicken, stirring frequently for 3 minutes.

4. Serve with favorite taco toppings.

Serves 4

adapted from nyt cooking

xoxo,

stephanie marie

Garlic Chicken Stir Fry

Last week I was really craving stir fry so decided to whip something up with mostly pantry ingredients.  I based the recipe loosely on this one from Erin Lives Whole, substituting chicken thighs for shrimp and adding in onions and bell peppers along with a side of steamed broccoli {I also increased the sauce amounts below to make the meal just a bit more saucy}.  It came together super quickly and was the perfect weeknight meal to use up whatever you have in the pantry.  Yum!

Garlic Chicken Stir Fry

Ingredients

Sauce

1/3 cup low sodium soy sauce

2 tsp sesame oil

2 Tblsp honey

4 garlic cloves, minced

1 Tblsp fresh grated ginger

1 Tblsp cornstarch

1.5 lbs chicken thighs, chopped into bite sized pieces

1 red bell pepper, sliced {or whatever veggies you have on hand}

1/2 white onion, sliced

Steamed broccoli, green onions, and rice for serving

Instructions

1. In a large skillet, heat a few Tblsp olive oil over medium heat.

2. Add chicken and cook until done.

3. Meanwhile, whisk together all sauce ingredients.

4. Add onions and peppers to skillet with chicken and cook down until softened, about 10 minutes.

5. Pour sauce over chicken and veggie mixture, and cook about 5-10 more minutes until everything is coated and sauce has slightly thickened.

6. Serve over rice with steamed broccoli and green onions.

Serves 4

adapted from erin lives whole

xoxo,

stephanie marie

Slow Cooker Honey Garlic Chicken

One of the influencers I follow on Instagram shared this recipe the other day for Slow Cooker Honey Garlic Chicken and with no chopping required {except for mincing some garlic}, I knew I had to give it a go.  It was insanely simple to put together with delicious flavors and served over some rice and steamed broccoli was the perfect weeknight meal with ingredients we always have on hand.  Next time I may increase the amount of sauce because ours was soaked up almost entirely by the chicken and I wanted it to be a bit more saucy, but definitely adding this one to the rotation!

Slow Cooker Honey Garlic Chicken

Ingredients

1 1/2 lbs boneless chicken thighs {or breasts}

1/3 cup low sodium soy sauce

1/3 cup honey

2 Tblsp tomato paste

2 tsp chili paste {I used sriracha, but you can use sambal oelek or any hot sauce}

4 garlic cloves, minced

1 Tblsp rice vinegar

Rice & broccoli for serving

Instructions

1. Place chicken in bottom of slow cooker.  In medium mixing bowl whisk together soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.  Pour over chicken.  Cook on low for 4-5 hours or high for 2-3 hours until chicken is cooked through.  

2. Remove chicken to a plate and set aside. 

3. Shred chicken and place back in slow cooker.  Stir to coat chicken with sauce.

4. Serve over rice with broccoli.

Serves 4

adapted from Well Plated

xoxo,

stephanie marie

Spiced Roast Chicken with Tangy Yogurt Sauce

I love my New York Times Cooking subscription but don't use it nearly enough so when I was looking for some dinner inspo recently I decided to go through my saved recipes on the app.  I came across this Spiced Roast Chicken with Tangy Yogurt Sauce that looked impossibly simple and decided it would be the perfect weeknight meal a few weeks back.  It really was so easy to put together {basically marinate chicken and throw a bunch of sauce ingredients together} but it was a departure from our typical pasta or soup lately and felt refreshing, light, and oh so flavorful.  This is one I'll definitely be making again very soon.

Spiced Roast Chicken with Tangy Yogurt Sauce

Ingredients

Chicken

1/4 cup neutral oil

5 cloves garlic, minced

1 Tblsp ground coriander

1 1/2 tsp ground paprika

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp onion powder

1/4 cup chopped cilantro

2 Tblsp lemon juice

2 lbs boneless skinless chicken thighs, cut into 1 inch cubes

salt & pepper

White Sauce

1/2 cup plain Green yogurt

1/4 cup + 2 Tblsp mayonnaise

1 Tblsp distilled white vinegar

3/4 tsp sugar

big pinch of garlic powder

big pinch of onion powder

salt & pepper

To Serve

iceberg or other crunchy lettuce, chopped

tomatoes

pita bread

red Onion

Instructions

1. Heat oven to 450 {if cooking right away}.  In medium bowl, combine oil, fresh garlic, coriander, paprika, cumin, oregano, and onion powder with half cilantro and half lemon juice, and mix well.  Add chicken, season with salt & pepper, and toss to coat.  At this point I put in the refrigerator to marinate for a few hours, but it's not necessary.

2. Spread chicken in single layer on large sheet pan and roast until golden and caramelized, about 20 minutes.

3. While roasting, mix all ingredients for white sauce and set aside.

4. Add remaining cilantro and lemon juice to roasted chicken and mix well.  Divide chicken in bowls with lettuce, tomatoes, and onion, drizzle with white sauce and serve with pita.

Serves 4

adapted from new york times cooking

xoxo,

stephanie marie

Easy Chicken Fajita Bowl

I've seen this Easy Chicken Fajita Bowl on What's Gaby Cooking forever so earlier this week I decided to give it a go.  I started marinating the chicken in the afternoon to really get the flavors soaked in and since that was all done, it was super easy to put together when it came time to cook dinner.  I felt like the flavors were lacking a bit - it needed a bit more oomph or a fun sauce or something - but I loved the onions and peppers and it was a super convenient and easy weeknight meal that I'll definitely play around with to get it just right.

Easy Chicken Fajita Bowl

Ingredients

for Chicken

1 1/2 lbs chicken breasts

2 Tblsp lime juice

3 Tblsp olive oil

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp red pepper flakes

for Veggies

1 Poblano pepper thinly sliced

1 red bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1/2 yellow onion thinly sliced

1/2 red onion thinly sliced

for Bowls

steamed white rice

1 can black beans, drained and rinsed

1 cup charred corn

Guacamole or avocado

fresh tomatoes 

Cilantro

Lime

Greek Yogurt

Instructions

1. Slice chicken breasts into thin strips.  Combine all chicken ingredients in a bowl along with chicken and mix so chicken is covered.  Marinate in refrigerator for at least an hour.

2. Heat large cast iron skillet over high heat.  Add 1 Tblsp olive oil.  Add chicken mixture with marinade and saute until cooked through.  Using tongs, remove chicken from skillet.

3. Add peppers and onions to same skillet.  Saute until tender and charred.  Add chicken back to skillet and toss to combine.

4. Serve chicken and peppers over rice with black beans, corn, and other favorite toppings.

Serves 4

adapted from whats gaby cooking

xoxo,

stephanie marie

Spicy Ground Chicken Stir Fry

A few weeks back I was craving stir fry and after a little searching found this recipe for Spicy Ground Chicken Stir Fry that looked perfect for a weeknight meal. The dinner comes together super quickly and you can use whatever veggies you have on hand, and served over some rice it was exactly what I was craving - I’ll definitely be making this one again!

Spicy Ground Chicken Stir Fry

Ingredients

2 Tblsp olive oil, divided

1 lb ground chicken

1/2 medium onion

6 oz snow peas

1 bell pepper

2 cups broccoli florets {I substituted mushrooms & zucchini instead}

1/2 cup thinly sliced carrots

3/4 cups cashews {if desired}

Rice, for serving

Sauce

1/2 cup chicken broth or water

3 Tblsp hoisin sauce

2 Tblsp sriracha

2 Tblsp soy sauce

1/2 tsp apple cider vinegar or rice vinegar

1 Tblsp brown sugar

1 Tblsp cornstarch

1 tsp ginger

3 cloves garlic, minced

1/2 tsp crushed red pepper flakes

Instructions

1. Prep all ingredients - make sure veggies are cut into similar sizes so they cook at the same rate.

2. Whisk together all sauce ingredients in a bowl.

3. Add 1 Tblsp olive oil and ground chicken to large skillet over medium-high heat.  Cook until chicken is cooked through, breaking up as you go.  Transfer to a plate.

4. Add remaining oil to skillet with onion.  Cook about 1 minute.

5. Add more oil if needed, then add remaining veggies and cook until they are the desired crispness.

6. Add cashews if using, along with the cooked chicken.  Pour sauce over everything, let it bubble, and stir over mixture until warmed through and everything is coated.

7. Serve over rice

Serves 4

adapted from salt & lavendar

xoxo,

stephanie marie

Chicken Larb Bowls

I've had my eye on these Chicken Larb Bowls from What's Gaby Cooking for quite some time, so I finally decided to make them a couple months back and boy were they delicious.  It's one of those recipes that is deceptively simple that I was kicking myself for not trying it sooner.  I'd highly recommend going the extra mile to make the coconut rice instead of plain rice, and if you have the room I'd double the recipe for the chicken, as it was so good we didn't have nearly enough leftovers the next day.  Enjoy!

Chicken Larb Bowls

Ingredients

Quick Pickles

2 Persian cucumbers, thinly sliced

1/2 red onion thinly sliced

2 Tblsp rice vinegar

Chicken

1 Tblsp vegetable oil

1 bunch kale deveined and chopped

1 lb ground chicken

2-3 cloves garlic finely chopped

6 scallions, white and light green parts, thinly sliced

3 Tblsp soy sauce

1 to 2 tablespoons sambal oelek or sriracha, depending on how spicy you want it

1 Tblsp brown sugar

Rice

2 cups water

1 cup coconut milk

1 tsp sugar

1 tsp salt

2 cups jasmine rice

zest & juice of 1 lime

Garnish

Fresh mint leaves

Fresh basil leaves

Fresh cilantro leaves

1. Quick pickles: In a small bowl, toss together the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chicken.

2. Chicken: In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and carefully transfer to a medium bowl.

3. Add the ground chicken to the same skillet and cook, breaking it apart with the back of a wooden spoon and stirring frequently until no pink remains, 8 to 10 minutes.

4. Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.

5. Rice: Meanwhile, combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.

6. Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.

7. To serve, add rice to individual bowls.  Top with chicken mixture, quick pickles, and lots of fresh herbs.

Serves 4

adapted from What's Gaby Cooking

xoxo,

stephanie marie

20 Minute Ginger Pineapple Chicken Stir Fry

It's been awhile since I posted a new recipe, but this one was so good and easy that I have to share.  I had Christian grab a pineapple last time he was at Costco and this recipe for 20 Minute Ginger Pineapple Chicken Stir Fry was the perfect way to bring in bright and yummy flavors on a chilly June day.  This dish comes together super quickly {I love her use of ground chicken to cook even quicker than breasts or thighs} and in no time you have a flavorful and delicious stir fry for dinner with yummy leftovers the next day.  That's a win-win in my book!

20 Minute Ginger Pineapple Chicken Stir Fry

Ingredients

3 Tbsp sesame oil

1 1/2 lb ground chicken {I only had 1 lb and it was fine}

Black Pepper & red pepper flakes

3 Tbsp butter

1-3 Tblsp Thai red curry paste {depending on spice level}

4 cloves garlic, chopped

1 Tbsp chopped ginger

2 bell peppers, thinly sliced

1 1/2 cups fresh chopped pineapple chunks

1 cup cashews or peanuts

1/2 cup soy sauce

1-2 Tbsp honey

1/2 cup cilantro, chopped

3-4 green onions, chopped

1/4 freshly chopped basil

Sweet Thai chili sauce, for serving

Rice, for serving

Instructions

1. In large skillet, combine oil, chicken, black pepper, and red pepper flakes.  Cook over medium heat, breaking up chicken, until browned.  Add curry paste, butter, garlic, and ginger, and cook 2 minutes until butter browns and chicken crisps.

2. Mix in peppers, 3/4 cup pineapple, and cashews and cook another 5 minutes.  Pour over soy sauce and honey and cook until sauce coats chicken, about 3 minutes.  Remove from heat.

3. Meanwhile, in separate bowl, combine remaining pineapple, cilantro, and basil.

4. Serve chicken mixture over rice and top with pineapple/cilantro mixture.  Top with green onions and serve with Thai chili sauce, if using.

Serves 4

adapted from half baked harvest

xoxo,

stephanie marie

Lemony Greek Chicken, Spinach, and Potato Stew

While I love spring and summer, I love cooking in the fall and winter when the soups are plentiful and warming.  While I'm holding onto soup season as long as possible I'm adapting my soups to be more bright and light than the heartier fares of winter.  When I came across this recipe for Lemony Greek Chicken, Spinach, and Potato Stew on the New York Times Cooking site I knew it would be a perfect transition for this first week of spring where it's still a bit chilly and rainy but with bursts of sunshine in between.  The flavors were delicious and this dish came together incredibly quickly, so if you're looking for a bright and flavorful soup to start your spring, look no further!

Lemony Greek Chicken, Spinach, and Potato Stew

Ingredients

1/4 cup olive oil

1 red or yellow onion, finely chopped

8 large garlic cloves, peeled and minced

1 1/2 tsp salt

1 lb ground chicken

1 Tbsp fresh rosemary or 1 1/2 tsp dried

1 1/2 tsp dried oregano

1 tsp red pepper flakes

Black Pepper

1 1/2 lbs Yukon gold potatoes {about 3 large}, scrubbed and chopped into 1/2 inch chunks

6 cups chicken broth

Juice of 1 large lemon

8oz spinach leaves

1/4 cup lightly packed, roughly chopped dill

Crumbled feta and pita chips, for serving

Instructions

1. In large Dutch oven warm oil over high heat.  Add onion, garlic, and salt and cook, stirring, until onion and garlic are softened and starting to brown, about 5 minutes {decrease heat to medium if cooking too quickly}.

2. Decrease heat to medium high and add chicken, rosemary, oregano, red pepper flakes, and several grinds of black pepper.  Cook, breaking up chicken, until meat is no longer translucent, about 2 minutes.  Add potatoes and stir well to combine.  Add chicken broth and half lemon juice, scraping up any browned bits on the bottom.  Bring to a boil then lower to maintain a simmer.  Simmer until potatoes are nearly done, about 15 minutes.

3. Add spinach and dill.  Continue to simmer until potatoes are tender and spinach is wilted, about 5 more minutes.  Add remaining lemon juice and more salt and pepper if needed.  Serve topped with feta and crushed pita chips if using.

Serves 4-5

adapted from nyt cooking

xoxo,

stephanie marie

Crockpot Spicy Chicken Tortilla Soup

Last week we went back and forth between sunshine and snow so I knew I wanted something warm and yummy that was super easy to put together for dinner.  The crockpot always gets the job done and when I saw this recipe for Crockpot Spicy Chicken Tortilla Soup that required only some chopping as prep work, I was sold.  It was super simple to put together and incredibly tasty on a cold winter day.  Since the rain is expected to continue for awhile, do yourself a favor and warm up to this yummy soup!

Crockpot Spicy Chicken Tortilla Soup

Ingredients

1 yellow onion, diced

2 jalapeños, seeded and chopped

2 cloves garlic, chopped

1 lb boneless, skinless chicken breasts or thighs

2 tsp cumin

2-3 tsp taco seasoning

salt & pepper

3 cups red enchilada sauce

3-4 cups low sodium chicken broth

1-2 cups cooked white or brown rice

juice of 1 lime

1/2 cup fresh cilantro, chopped

tortilla chips, greek yogurt, shredded cheese, avocado, green onion for serving

Instructions

1. In bowl of crockpot layer onion, jalapeños and garlic.  Add chicken, cumin, taco seasoning, and a pinch each of salt & pepper.  Pour over enchilada sauce and broth.

2. Cover and cook on low 6-7 hours or high 4-6 hours.  Remove chicken and shred, using two forks, and add back to soup.  Stir in rice, cilantro and lime juice.

3. Serve with desired toppings.

serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Healthier Slow Cooker Butter Chicken

In honor of a busy week and Crockpot Mondays I opened up one of my favorite cookbooks, the original Half Baked Harvest, for her Healthier Slow Cooker Butter Chicken that seemed perfect to throw together this week.  I was able to throw everything into the crockpot on Monday morning before work and all day long we were greeted with mouthwatering aromas wafting up from the kitchen.  Served over some white rice with TJ's frozen naan and fresh cilantro, this was the perfect dinner after a long day and made yummy leftovers for lunch - a win/win!

Healthier Slow Cooker Butter Chicken

Ingredients

14oz can full fat coconut milk

3/4 cup plain Greek yogurt

6oz can tomato paste

1-2 tsp red curry paste

1/2 onion, minced

4 garlic cloves, minced

1-inch fresh ginger, peeled and grated/minced

2 Tblsp garam masala

1 tsp paprika

1 tsp turmeric

1/2 tsp cayenne

1/4 tsp salt

1 lb boneless skinless chicken breasts, cut into bite-size pieces

2 Tblsp butter

2 Tblsp lemon juice

Salt & Pepper

Naan, rice, and cilantro for serving

Instructions

1. In slow cooker, combine coconut milk, yogurt, tomato paste, curry paste, onion, garlic, ginger, garam masala, paprika, turmeric, cayenne, & salt and stir until smooth.  Add chicken and stir to coat.  Add the butter, cover, and cook on high for 4 hours or low for 6-8 hours.  

2. Stir in lemon juice.  Season with salt & pepper to taste.

3. Serve over rice with naan topped with fresh cilantro.

Serves 4

adapted from half baked harvest

xoxo,

stephanie marie

Slow Cooker Chicken Burrito Bowls

With my quest for more easy slow cooker recipes I've been picking up Skinnytaste Fast & Slow more frequently which has so many hidden gems for easy and healthy crockpot meals.  I can't believe I haven't made these chicken burrito bowls before, but they were one of the easiest things I've made in a long time - no pre-chopping required!  They made a delicious dinner with all the toppings and excellent leftovers the next day, solidifying their place on my crockpot rotation all year long!

Slow Cooker Chicken Burrito Bowls

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

1 tsp salt

1 1/2 cups store bought chunky medium salsa

1 can black beans, rinsed and drained

1 can corn, rinsed and drained {or 1 1/4 cups frozen corn}

1/2 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

Burrito Bowl fixin's, including rice, shredded cheese, Greek yogurt, avocado, cilantro, tomatoes, green onions, extra salsa, radishes, etc

Instructions

1. Season chicken with salt, put in slow cooker, and top with jarred salsa, black beans, corn, garlic powder, cumin, and chili powder.

2. Cover and cook on high for 4 hours or low for 8 hours. 

3. Shred chicken in crockpot or on plate {it will fall apart so easily}.

4. Make bowls adding chicken mixture to rice and top with desired toppings.

Serves 6

adapted from skinnytaste fast and slow

xoxo,

stephanie marie

Creamy White Chicken Chili

Lately I've declared Mondays "Crockpot Mondays" because who really wants to cook at the beginning of the week?  I've been finding all new recipes that are easy to dump in the crockpot in the morning and if the smells wafting up from the kitchen all day are almost too much to stand, then I know I have a winner.  Case in point, this Creamy White Chicken Chili that Christian declared one of his most favorite things I've made.  It was super easy to put together {I chopped all of the veggies the night before so it really was just dump it all in and let it do it's thing}.  The soup was perfect for a chilly day and one I know that we'll be making over and over throughout the winter.  Enjoy!

Creamy White Chicken Chili

Ingredients

1 medium yellow onion, chopped

4 cloves garlic, minced

2 poblano peppers, seeded and chopped

1 jalapeno, seeded and chopped {I might use a second next time for a little more heat}

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

salt & pepper

1 lb boneless, skinless chicken breasts or thighs

4-6 cups low sodium chicken broth

3 oz cream cheese

1 can white beans, rinsed and drained

1/2 cup salsa verde

3/4 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

avocado, limes, cheese, greek yogurt, green onions, etc for serving

Instructions

1. In the bowl of your crockpot, combine onion, garlic, poblanos, jalapeno, cumin, paprika, and chili powder.  Add chicken, stir in broth and cream cheese and season with salt & pepper.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred chicken using two forks.  Stir in white beans, salsa verde, cheddar, and cilantro.  Let warm through.

4. Serve topped with desired toppings.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie

Chicken Lettuce Wraps

Remember when the best thing ever was to go to PF Chang's and get an appetizer of Chicken Lettuce Wraps?  No, just me?? Anyway, they were dang good but when I saw that Chrissy Teigen's Cravings cookbook had a recipe to make a version at home, I knew I had to give them a try.  Besides a few fresh veggies I had to pick up at the store, I had almost everything in the pantry to make this quick and easy weeknight dinner that was maybe even better than the restaurant dish {hard to say - that original is good}.  I didn't have water chestnuts so I substituted celery to give them that nice crunch, and though the above picture looks pretty, there was no way those were going to be eaten cleanly by hand so I ended up using a knife and fork and basically making a chicken lettuce wrap salad.  Never mind that, they still tasted delicious and made excellent leftovers all week long.  Whether cooking yourself dinner or as an appetizer for guests, definitely give these a try for a quick and impressive meal.  You may just be mistaken for the PF Chang :)

Chicken Lettuce Wraps

Ingredients

Sauce

3 Tblsp Thai sweet chili sauce

3 Tblsp hoisin sauce

3 Tblsp soy sauce

2 Tblsp Sriracha

2 Tblsp vegetable oil

1 Tblsp sesame oil

1 1/2 Tblsp unseasoned rice vinegar

2 Tblsp minced garlic {about 4 cloves}

1 Tblsp minced ginger

Filling

1 lb ground chicken

3 Tblsp vegetable oil

8 scallions, thinly sliced, white and green parts separated

1 Tblsp minced garlic {about 2 cloves}

1 Tblsp minced fresh ginger

1/2 lb white mushrooms, trimmed, cleaned, and finely chopped

1/2 cup finely diced canned water chestnuts {I didn't have these so used celery to get that crunch}

1 small red bell pepper, finely chopped

2 heads butter lettuce, iceberg lettuce, or romaine leaves

Instructions

1. To make the sauce, combine all above sauce ingredients into a bowl and stir.

2. In a bowl, mix 2 Tblsp above sauce with the ground chicken.

3. In a large skillet heat 2 Tblsp vegetable oil over medium high heat.  Add chicken and cook, breaking up meat with wooden spoon until browned, about 5-6 minutes.  Transfer meat to plate and set aside.

4. Add remaining 1 Tblsp oil to skillet, then add scallion whites, garlic, and ginger and cook, stirring, for 1 minute.  Add mushrooms and cook, stirring, until they release their liquid {about 3-4 minutes}.  Return chicken to pan, then add water chestnuts {or celery}, bell pepper, and rest of the sauce and cook, stirring, until cooked through and liquid has reduced and thickened, about 5 minutes.  Stir in scallion greens.

5. Serve as lettuce wraps, or on top of lettuce like a salad.

Serves 4-6

adapted from cravings

xoxo,

stephanie marie

Chicken Tender Salad with Honey Mustard Dressing

While going through my freezer last week trying to figure out something to make for dinner I came across a pack of frozen chicken breast tenders that I thought I'd try out.  I scoured Half Baked Harvest for some recipe inspiration and came up with a combination of recipes to make a Chicken Tender Salad with Honey Mustard Dressing that I had in mind {one for the chicken and one for the dressing}.  Back before I liked cooking so much I used to buy frozen packs of ready to heat chicken tenders but I've realized now that they are so easy {and healthier} to make on your own!  Feel free to spice these up however you like or serve them with some veggies and dipping sauce, but after making these I'll never go back to the premade ones again.

Chicken Tender Salad with Honey Mustard Dressing

Ingredients

for Chicken

1 lb boneless, skinless chicken tenders

1 egg, beaten

1/2 cup Panko breadcrumbs

2 Tblsp Parmesan cheese

Salt & Pepper

for Dressing

1/4 cup olive oil

1/4 cup honey

juice of 1 lemon

3 Tblsp dijon mustard

2 Tblsp tahini

2 Tblsp apple cider vinegar

for Salad {suggestions}

Lettuce

Tomato

Red onion

Bell Pepper

Feta

Avocado

Instructions

1. Preheat oven to 400.  Line baking sheet with parchment paper.

2. Combine Panko, Parmesan, and salt & pepper in a bowl.  Working piece by piece with kitchen tongs, coat each piece of chicken with the egg, then dredge in bowl with Panko mixture, covering each piece completely with crumbs {if you run out of mixture, just add a little more of each ingredient to the bowl}.  Line baking sheet with prepared chicken and bake, 15-20 minutes, until chicken is cooked through.

3. For dressing, combine all ingredients in bowl or jar and whisk or shake until smooth. 

4. To assemble salad, combine favorite salad ingredients and top with chicken and salad.

Serves 3

adapted from half baked harvest

xoxo,

stephanie marie

Easy Crockpot BBQ Chicken

I recently came across a new to me Trader Joe's BBQ Sauce, Carolina Gold, and figured I'd give it a try in anticipation of warmer weather and rooftop bbq's.  Earlier this week I stuck two large chicken breasts in the crockpot {about 2 lbs} with almost the entire bottle of sauce and let it cook on low for about 7 hours.  After it was done cooking I took the chicken out, shredded it, then put it back in the crockpot to mix with the sauce.  My house smelled soooooo good while this was cooking all day, and while I previously was partial to TJ's bbq sauce with Sriracha, I think this is my new fave for it's not-too-spicy but intensely good flavor.  I've been using the shredded chicken on salads all week long to use up all of my veggies, but it would be great as a pulled chicken sandwich with some slaw or in a big ol' wrap.  This is definitely going to be on rotation for a super simple meal to always have on hand and I can't wait to try out the sauce on the BBQ later this year!

xoxo,

stephanie marie

Creamy Chicken Gnocchi Soup

I haven't used my slow cooker much this year {I guess one benefit of working from home every day is that I'm always here to make dinner!} but when I stumbled across Half Baked Harvest's Creamy Chicken Gnocchi Soup in her Super Simple cookbook a few weeks back that basically had no prep, I knew I had to give it a try on one of my busier work days.  The recipe was incredibly easy to get ready in the morning and then slowly cook all day long, and while the recipe calls for 2 lbs of mushrooms which seems a bit excessive, I used just 1/2 lb of creminis and it was more than plenty {and if you hate mushrooms, feel free to leave them out!  I'd just suggest still cooking the garlic and lemon zest in some butter to pour into the soup at the end - it really gives it great flavor}.  This made for excellent leftovers all week long and even enough to freeze and be able to take out on days when I don't have time to make lunch.  While I know the weather is getting nicer, I guarantee we're not out of the woods yet for cold days, so make sure to whip this one up while you still have the chance!  

Creamy Chicken Gnocchi Soup

Ingredients

2 boneless, skinless chicken breasts

1 small yellow onion, diced

6 carrots, chopped

5 cups low-sodium chicken broth

1 cup dry white wine

2 Tblsp fresh thyme leaves, plus more for serving

2 bay leaves

1 tsp paprika

1/2 tsp crushed red pepper flakes

1 Parmesan rind

Salt & Pepper

1 {16oz} box mini potato gnocchi

1/2 cup grated Parmesan, plus more for serving

3/4 cup whole milk or heavy cream

2 Tblsp olive oil

2 lbs {!} mixed mushrooms, chopped or torn {I used only 8oz and it seemed plenty}

4 garlic cloves, smashed

4 Tblsp salted butter

Zest from 1 lemon

Instructions

1. In slow cooker pot, combine chicken, onion, carrots, broth, wine, 1 Tblsp thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind and season with salt & pepper.  Cover and cook on low until chicken is falling apart, 5-6 hours.

2. During last 30 minutes of cooking, stir in gnocchi, grated Parmesan, and milk.  Remove and discard bay leaves and Parmesan rind.

3. Remove chicken and shred using 2 forks.  Stir back into soup.

4. Heat oil in large skillet over medium high heat.  Add mushrooms and season with salt and pepper.  Cook undisturbed until golden, about 4 minutes, then stir and continue cooking until mushrooms have caramelized, about 5 minutes more.  Reduce heat to medium and add garlic, butter, remaining 1 Tblsp thyme, and lemon zest.  Cook, stirring occasionally, until garlic is caramelized and fragrant, 3-5 minutes.  Mash garlic with fork and add mushrooms, mashed garlic, and butter sauce to soup pot.  Stir to combine.

5. Serve topped with more thyme and Parmesan.

Serves 6

adapted from half baked harvest

xoxo,

stephanie marie

Chicken Pot Pie

Autumn recently reminded me that I gifted her The Pioneer Woman's first cookbook years ago when they got married, so I was inspired to pick it up again and check out all of the recipes that I used to love and the ones I never got around to making.  When I stumbled upon her Chicken Pot Pie and realized it looked relatively simple to make, I knew it would be the perfect meal to whip up this past Saturday afternoon with not much else going on.  It was super easy to put together {especially if you use a premade pie crust like I did} and though it looked a little deformed when it came out of the oven {the insides bubbled up over the crust}, it more than made up for it in the comforting, yummy flavors that warmed our bellies.  I'll definitely be making this one again and can't wait to flip through more old cookbooks that I haven't picked up in awhile to see what is awaiting me!

Chicken Pot Pie

Ingredients

3 celery stalks, finely chopped

3 medium carrots, finely chopped

1 large yellow onion, finely chopped

4 Tblsp butter

1/2 cup frozen peas

2 cups cooked chicken {we cooked 4 small boneless skinless thighs and shredded them}

1/4 cup all-purpose flour

2 cups low sodium chicken broth

1 chicken bouillon cube

1/4 cup white wine {optional, but why not?}

1 cup heavy cream

1 tsp ground thyme

1 tsp salt

Black pepper

1 pie crust, either homemade or store bought

Instructions

1. Preheat oven to 400.

2. Melt butter in large pot or Dutch oven over medium heat.  Add onion, celery, carrots, and peas.  Saute until vegetables start to turn translucent, about 5 minutes.

3. Add chicken and stir to combine.  Sprinkle flour evenly over vegetables and chicken and stir to coat.  Cook for a few more minutes, stirring gently.

4. Pour in chicken broth, stirring constantly.  Add bouillon cube and wine, then pour in cream and stir.  Allow mixture to cook over low heat, thickening gradually, about 5 minutes.  Season with thyme, salt, and pepper.  Remove from heat and adjust seasoning as needed.

5. Pour mixture into deep pie pan, small casserole dish, or deep cast iron skillet.  

6. Roll out crust so it's about 1 inch larger than pie plate.  Place on top of chicken mixture and cut small slits in top.  Press gently into sides of dish to seal.

7. Bake for 30 minutes, or until crust is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Serves 4-6

adapted from the pioneer woman

xoxo,

stephanie marie

Skillet-Roasted Chicken & Potatoes

For Christmas this year Mom & Dad gifted me Ina Garten's new cookbook, Modern Comfort Food.  This is the perfect time of year to test out some new comfort food recipes, so a few weeks back we decided to try her Skillet-Roasted Chicken & Potatoes.  The recipe was super easy to put together {I started marinating it in the morning when I woke up} but took longer than I anticipated for a weeknight {probably should've read the entire recipe before starting to cook!}.  But in the end, it was a super comforting, cozy dinner that I would definitely make again {but maybe start a little earlier in the evening}.  Can't wait to try more since comfort food season is here for awhile!

Skillet-Roasted Chicken & Potatoes

Ingredients

4 large bone-in, skin-on chicken thighs {2.5 to 3 lbs total}

Salt & Pepper

2 1/2 cups buttermilk, shaken

Olive oil

2 Tblsp Dijon mustard

1 Tblsp dry white wine

1 1/2 tsp fresh thyme leaves

1/8 tsp sweet paprika

1 lb medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick

1 Tblsp minced garlic {3 cloves}

2 Tblsp minced fresh parsley

1 Tblsp chopped fresh chives

Instructions

1. At least 4 hours {but no more than 12 hours} before you plan to serve, sprinkle chicken all over with salt & pepper.  Place in 1 gallon sealable plastic bag and pour in buttermilk.  Seal the bag and massage it lightly to be sure the chicken is coated with buttermilk.  Place in refrigerator to marinate.

2. Preheat oven to 350.  Pour 2 Tblsp olive oil in unheated cast iron skillet and tilt so oil covers bottom.  Remove thighs from buttermilk, letting any excess buttermilk drip off, and place in skillet, skin side up, in one layer.  Discard marinade.  

3. In small bowl, combine mustard and wine and brush on top of chicken.  Sprinkle with thyme, paprika, 1 tsp salt, and 1/2 tsp pepper.  Place skillet in oven and roast chicken for 30 minutes.

4. Using tongs, transfer chicken to plate and put potatoes, garlic, 1 tsp salt, and 1/2 tsp pepper into skillet.  Toss to coat with pan juices then spread potatoes out.  Return chicken to skillet, placing on top of the potatoes.  Roast 30 minutes longer or until chicken registers 155 degrees on thermometer.  

5. Transfer just chicken to a plate and cover loosely with foil to keep warm.  Return skillet to oven, raise temp to 425, and roast potatoes for 15 more minutes until tender and starting to brown.  

6. Return chicken to pan and sprinkle with parsley, chives, and extra salt.  Serve hot from skillet.

Serves 4

adapted from modern comfort food

xoxo,

stephanie marie

Coconut Milk Braised Chicken with Sweet Potatoes and Rice

It's about to get really cold here this weekend {perhaps even snow?!?} so if you're looking for a quick, flavorful, and soul-warming dish, look no further than this Coconut Milk Braised Chicken with Sweet Potatoes and Rice from Half Baked Harvest.  I made this for us a few weeks back and while it's so quick and easy to put together on a weeknight or hectic weekend, it's also insanely warming and yummy, sending us both back for seconds with enough for leftovers the next day.  I'd highly suggest you try it soon - just be careful with that turmeric because it stains like no other! :)

Coconut Milk Braised Chicken with Sweet Potatoes and Rice

Ingredients

1 1/2 lbs boneless skinless chicken thighs or breasts

1 Tblsp turmeric

2 tsp ground ginger

3 Tblsp sesame oil or olive oil

2 medium shallots, chopped

2 cloves garlic, minced

1 inch fresh ginger, peeled and grated

1/4 - 1 tsp cayenne pepper {more or less to taste}

1/2 cup fresh cilantro, chopped, plus more for serving

1 medium sweet potato, peeled and cut into 1 inch chunks

1-2 cups low sodium chicken broth

2 cups canned coconut milk {we used 2 full cans and less broth}

2 Tblsp fish sauce

2 cups fresh baby spinach

juice of 1-2 limes

salt

2 cups cooked rice, for serving

fresh Naan, for serving

Instructions

1. Toss chicken with turmeric, ground ginger, and 1 Tblsp oil.  Let sit for 5 minutes.

2. Heat 2 Tblsp oil in large Dutch oven or pot over medium-high heat.  Add chicken and sear on both sides until browned, about 2 minutes per side.  Add shallots, garlic, ginger, cayenne, and cilantro and cook 3 minutes.  Toss in sweet potato.

3. Reduce heat to low.  Add 1 cup broth, coconut milk, and fish sauce.  Partially cover and simmer 20-30 minutes or until chicken is cooked through.  If sauce is too thick add additional broth.  Stir in spinach and lime juice and season with salt.

4. Service chicken and sauce over rice.  Top with fresh cilantro and serve with naan.

Serves 5-6

adapted from half baked harvest

xoxo,

stephanie marie