Wow, this was a long week. Work was crazy and we also had a very long weekend. We went up to Albany to visit some friends and had an absolutely blast. We don’t get to spend as much time with these friends as we would like so it was wonderful getting to spend a couple days just hanging out and having fun. The beer and whiskey was flowing freely and I definitely need a nap.
I didn’t have a chance to get to the grocery store last week, but luckily I forgot to skip my Blue Apron delivery and actually had groceries delivered right to my door! What a happy accident. The week’s menu included: Italian Beef Grinders, Shrimp and Pineapple Fried Rice, and Chicken and Sage Biscuit Pot Pie. We both loved the grinders and the pot pie, however, the fried rice fell a little short. The shrimp just wasn’t fresh enough. Tonight, I review the Chicken and Sage Biscuit Pot Pie.
It was delicious. At first, I wasn’t sure about simply poaching the chicken. I didn’t think it would give it enough flavor. I was pleasantly surprised by how tender and flavorful the chicken was. The gravy was creamy and delicious. Don’t skimp on the sage, it add so much depth to the dish. I would also recommend adding some frozen peas if you have them. Jason and I both agreed that peas would have been a welcome addition. This recipe serves four and it comes together pretty quickly. Those biscuits only take 12 minutes in the oven and they come out a delicious golden brown. This is the definition of comfort food.
Dig in immediately! I hope you all have a wonderful week and check back next Sunday 🙂
I found another delicious and budget friendly dinner from Cooking Light that I had to share with you guys. This recipe only costs $2.22 per person. WHAT?! It also only has 318 calories per serving, which is two thighs. And while it may be low on calories it’s definitely not low on flavor. Again, I shopped at Trader Joe’s for more cost savings; however, they did not have any bone-in chicken thighs. I had to get the kosher leg quarters, which is a thigh and a leg. It worked perfectly, but I did have to cook it a little longer.
First, remove all the skin from the chicken. This is a little time consuming but necessary. Then combine flour, salt, garlic powder, and red (cayenne) pepper in a large zip lock bag. Add chicken pieces to the bag one at a time and shake. Make sure every little nook and cranny is coated and then shake off the excess. Discard the flour mixture & bag. Heat olive oil in a large pan and add chicken. Brown on both sides (approximately 5 minutes each side). Transfer chicken to an oven safe dish and bake at 400 (recipe says 375 but I went with 400) degrees. I let mine cook for 45 minutes, even though the recipe only says 8, because the chicken pieces were so big. It was cooked perfectly. When the chicken is done cooking, microwave the butter and hot sauce for 15-30 seconds, until the butter is melted and then drizzle on top of your delicious chicken!
YUMMMM. I served this chicken with roasted potatoes. I tossed sliced fingerling potatoes with olive oil, salt, and pepper and roasted them in a 400 degree oven for about 30 minutes, flipping halfway through. I popped them back in the oven for about 5 minutes when the chicken was almost finished cooking to warm them back up. This was my take on healthier bar food, wings & fries! The chicken is deliciously spicy and really tastes just like a fried chicken wing. It was so delicious. The potatoes were cooked perfectly. This chicken would also be fantastic with a side salad topped with creamy ranch or blue cheese. Don’t hesitate. Make these after Thanksgiving!
For some fun Thanksgiving side ideas, see my earlier post on Sweet Potatoes and Brussels! I hope you all have a happy and safe Thanksgiving!
I was searching for a new Sunday dinner recipe and came across this Beer Braised Chicken Thighs recipe from Cooking Light. It was perfect because we have left-over Guinness in our fridge that we will never drink. This turned out pretty delicious, however, I’m not sure what the benefit of the flour is. I think it would have been delicious without that coating. To me it was just a little gummy, but I guess it’s all personal preference. The mushrooms and onions in this dish are TO DIE FOR. I could have eaten a whole plate of just those. And from the picture below, it kind of looks like I did…
Bone-in, skin-less chicken is required for this dish. You don’t want to use skin-on chicken because it will not crisp up. You also want to be sure to use bone-in so it stays tender and delicious. I had to buy bone-in, skin-on and just remove the skin myself. No big deal, just an extra step.
Start by cooking pasta to package directions (we actually used jasmine rice instead of pasta and it was perfection). Season the chicken thighs with salt and pepper. Add flour, thyme, and paprika into a large bag and toss the seasoned chicken thighs in the flour. Heat a tablespoon of olive oil in a large pan and brown the chicken on both sides. (5 minutes on the first side, 3 minutes on the other side). Set chicken aside, it won’t be cooked through. Add mushrooms and onions to the pan and sauté for several minutes. Add worcestershire sauce, chicken stock, beer, and chicken thighs back into the pan. Cover and cook for 15-20 minutes until fully cooked. Serve on a bed of egg noodles (or jasmine rice). Eat immediately!
I apologize for the mediocre photo. It was dark!
This chicken has so much flavor from the beer, stock, and worcestershire sauce. It’s the perfect combination. The mushrooms soak up the velvety sauce which makes them so rich and comforting. I definitely spent some time prepping this, but it didn’t take too cumbersome. It was nice for a Sunday dinner. Enjoy!
This Sunday I decided to try something new and make this Chicken Teriyaki Casserole from Oh Sweet Basil. It turned out pretty well. It wasn’t necessarily my favorite but it was tasty and filling. The only downside is that it took me a total of 1.5 hours start to finish. You make your own fried rice (I didn’t follow her recipe for that) and your own teriyaki sauce, so there are a few moving parts. I would definitely save this dinner for a weekend.
First pre-heat the oven to 350 degrees. Cook jasmine rice to package directions. While the rice is cooking, start your sauce. Bring the following ingredients to a boil and cook for 1 minute: low sodium soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and 1 small minced garlic clove. Mix together in a bowl two tablespoons of corn starch and 2 tablespoons of water. Add a teaspoon of the sauce mixture to the corn starch and water and slowly incorporate into the sauce. This will thicken up quickly. Pour ½ the sauce over the chicken (I used boneless skinless chicken thighs) in an oven proof dish. Bake for 30 minutes.
While the chicken is baking, make your fried rice. I came up with this fried rice recipe on the fly and it turned out pretty delicious. Heat 1 tablespoon of sesame oil in a large wok. Scramble one egg in the oil and set aside. Add two tablespoons of vegetable oil to the pan and fry rice for approximately 10 minutes (5 minutes each side – flatten rice in one layer and flip after 5 minutes). If the rice isn’t brown enough or crispy enough for you, keep on cooking! Towards the end add your egg back in. Set rice aside. Steam your stir-fry veggies – I did this in the microwave to save some time and they were perfect. Once the chicken is done cooking, carefully shred in the dish and toss with fried rice and veggies and the rest of the sauce. Pop in the oven for 15 minutes. Serve immediately!
This dinner is super comforting and filling. It’s salty and sweet which is the perfect combination. I also love that you know exactly what is in your sauce because you make it! Jason’s main complaint with this dish was that he didn’t love the vegetable combination I chose. I think I would have had better luck if I stuck with mushrooms and broccoli. Overall it was delicious but it didn’t blow me away. Give it a try and let me know what you think!!
Well, yesterday marked our three year wedding anniversary. I truly married the man of my dreams and I couldn’t be happier. We had an amazing wedding and I absolutely love looking back at the pictures. Our photographer, Jordan Brannock did an outstanding job capturing all the details. We are so lucky to be surrounded by so much love from our family and friends, especially on that day.
I wanted to cook something special and new to us, so I pulled together this Savory Lemon Butter Chicken. This dinner really takes minimal effort but the finished product is quite impressive. The keys are to make sure your meat is at room temperature and to resist the temptation to fiddle with the chicken while it’s browning, which is the hardest part.
3 bone-in, skin on chicken thighs
2 tablespoons of olive oil
1 tablespoon of butter
Several sprigs of chopped fresh Savory (leaves removed – stems discarded)
1 lemon (juice of half the lemon and 1 teaspoon of lemon zest)
Salt and Pepper
Several handfuls of green beans
Preheat the oven to 400 degrees. Let chicken come to room temperature. Trim off any excess skin or fat. Salt and pepper both sides of the chicken. Heat olive oil in a heavy oven proof pan over medium heat. Sear chicken in oil, skin side down for approximately 5 minutes. Do not fiddle with the chicken while it’s searing. You really want to develop a nice crispy crust, no one likes flabby skin. After five minutes flip the chicken and let is sear on the other side for approximately 5 minutes. Carefully pop the uncovered skillet into the oven and bake for 30-40 minutes. When your chicken is almost finished cooking steam your green beans in the microwave (simply place in a bowl, cover with saran wrap and microwave for 3 minutes, easy peasy) and start your sauce. Melt 1-2 tablespoons of butter in a small sauce pan and incorporate the lemon juice and zest. Place the green beans on a large platter and once the chicken is done cooking arrange on top of the green beans and drizzle that delicious lemon butter sauce on top. Sprinkle the entire dish with chopped savory.
This.Was.Delicious. The crispy skin is the best part and the lemon butter adds so much flavor. The green beans are a simple but tasty addition. A small side of roasted potatoes would have been nice too but certainly not necessary. The portion size for this dinner was perfect for two people. Jason devoured two chicken thighs, I had one, and we gobbled up all the green beans. There was nothing leftover! I love when that happens. This chicken is so easy but it tastes like you spent hours on it. This is perfect for a dinner party or a weeknight dinner for two.
I found this delicious recipe on my friend Emily’s blog and I knew I had to make it immediately. We have a lovely house guest this week and I thought this would be the perfect Sunday dinner. I was right. As you all know, I’m a huge fan of my slow cooker and I love making pulled chicken. It’s so easy. This recipe brings so many fun flavors together and it works in a wonderful way.
All you have to do is salt and pepper your boneless skinless chicken thighs and throw them in the slow cooker, topped with sliced onion, minced garlic, and thinly sliced jalapeno. Then mix together your sauce (blackberry jam, ketchup, molasses, balsamic vinegar, Dijon mustard, and salt) and pour over the chicken and veggies and mix it all up! Be sure that everything is fully coated. Cook on low for 6 hours and then shred your chicken and put back into the yummy sauce to coat all the pieces. To plate, pile chicken high on pretzel buns and top with a slice of pepper jack cheese and a sprinkle of jalapenos. The recipe also calls for a sprinkling of bacon, but I skipped that in an effort to make it slightly healthier. It would have been a great addition but I didn’t miss it. I also halved the recipe as it makes A LOT.
The result is AMAZING. The sauce was sweet and slightly spicy. The pretzel buns soaked up all that yummy sauce and the pepper jack cheese was a fantastic addition. It added flavor and cheesy goodness. I served these with a small side of yellow rice and black beans. A simple salad would have also been a great side. Don’t think twice, just make these.
Thanks for sharing on your blog, Emily! 🙂
It has been unseasonably cool for the past couple days which has been wonderful. It has given us a break from the oppressive heat that had descended upon the NY Metro area. We slept with our windows wide open and in the middle of the night I had to pull on a sweatshirt! What a great feeling. I love summer, but I’m ready for crisp air and autumn leaves. A chilly day deserves a delicious chili recipe. I decided that Monday was the perfect day to try this Jalapeno Popper Chicken Chili that I saw on Skinnytaste.com. The recipe calls for the slow cooker, but I woke up around 5:15 am and just didn’t have the energy or the time to put anything in the slow cooker, so I decided to just make it like I would a regular chili recipe. Stove-top!
This recipe comes together pretty fast. First you brown the chicken and beef in a large dutch oven. Then you pretty much add all the ingredients into the pot followed by the spices and let it simmer for 20-30 minutes so flavors come together. Ladle into separate bowls and top with chopped chives, fresh avocado, and goat cheese. Yes, goat cheese.
I was very surprised by how much I loved this non-traditional chili recipe. It has goat cheese and sweet potatoes which are two ingredients I wouldn’t think to use. However, the end result is amazing. The creamy tangy goat cheese cools down the spice from the jalapenos and it all comes together wonderfully. This recipe doesn’t use beans, but I personally think you could cut back on the meat and add a can of black beans. But I guess it wouldn’t be paleo then…
This is the perfect chili to serve during football season or really anytime you’re craving chili. Enjoy!