Chicken and Sage Biscuit Pot Pie

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 🙂

Cooking Light: Buffalo Chicken Thighs

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!

xoxo

Cooking Light: Beer Braised Chicken Thighs

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!

Anniversary Dinner: Savory Lemon Butter Chicken

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.

Ingredients:
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

Directions:
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.

Slow Cooker Sunday: Blackberry Jalapeno Pulled Chicken

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! 🙂

Blackened Chicken topped with Avocado and Fresh Tomato

Le sigh. I have been a horrible blogger lately and for that, I apologize. I started a new and exciting job and have had zero time to update. I am back in action and bring you Blackened Chicken Topped with Tomato and Avocado. This dinner is so fast, delicious, and healthy. Tomatoes are barely still in season but still soooo delicious. I cannot get enough of them.

Ingredients
1 package of organic skinless boneless chicken thighs
Olive Oil
1 teaspoon smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper
2 teaspoons salt, dried thyme, and dried oregano
1 ripe organic tomato, sliced
1 ripe organic avocado, sliced

Directions:
Mix together all the spices and liberally rub over the chicken thighs. Heat 2 tablespoons of olive oil over medium high heat. Brown chicken on both sides for about 7 minutes each. Add chicken to a pan and broil on high until cooked through. Usually around 5-10 minutes depending on the thickness. While the chicken is in the broiler, slice your tomato and avocado. To plate, simply top each chicken thigh with a tomato and avocado slice.

The chicken came out perfectly cooked, tender and juicy. The spice mix adds tons of flavor to the chicken. It’s pretty spicy, so if you’re sensitive, reduce the amount of cayenne pepper you add. However, the fresh tomato and creamy avocado balance the dish well. I served with a side of simple steamed green beans to add just a few more veggies. I hope you enjoy! I promise to be back soon with more recipes and fun restaurants to try. 🙂

Blue Apron: Ras El Hanout Chicken Pitas

Chicken can be really boring, so I always try to spice it up with sauces and rubs. Blue Apron had the right idea with these Ras El Hanout Chicken Pitas. Ras El Hanout is a North African spice mix and it’s amazing. I googled the ingredients because Blue Apron just sent me a packet of pre-mixed spices and it contains ground cumin, ground ginger, salt, freshly ground black pepper, cinnamon, ground coriander seeds, cayenne, ground allspice, and ground cloves. Yum.

Start by prepping all your ingredients. I would also recommend pounding the chicken breasts. I hate thick tough chicken. I always pound them to about 1/4 inch thick. Then pat dry with a paper towel, salt & pepper both sides, and cover in Ras El Hanout. Heat a tablespoon of olive oil in a pan and cook the chicken for about 5 minutes on each side. While the chicken cooks, toast your pitas in another skillet and make your cucumber sauce. This sauce is amazing. It consists of plain greek yogurt, 1/2 of a grated cucumber, garlic, lemon, salt and pepper. It’s so easy and sooo delicious! I will definitely be making this again soon. The Blue Apron meal includes a side of tomato and cucumber tabbouleh, but I honestly did not care for it. I wish I had just put the diced cucumber and tomato on my pita and called it a day.

The spiced chicken was perfect but the cucumber sauce made it for me. Sprinkle your finished pita with a touch of mint and roughly chopped pistachios. Voila! You will not be disappointed with this, I promise.

Crock Pot Chicken and Rice

The other week I was racking my brain for a good crock pot/slow cooker recipe to use during the middle of the week. Nothing I was browsing was either easy enough (as in add ingredients to pot and leave for 8 hours) or tasty enough. So I decided to get creative and make my own concoction. Enter chicken and rice. I know it sounds boring but it really had so much flavor! It was perfect for a quick weeknight dinner after the gym. I pretty much just added whatever vegetables I had in the fridge but feel free to use whatever you want. I think that celery or even adding spinach at the end would have been delicious.

Ingredients:
1 package of chicken thighs
2 cups of chicken stock
2 red potatoes, quartered
1 large carrot, sliced diagonally
1 large onion, sliced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1.5 – 2 teaspoons turmeric
salt & pepper
1 cup of jasmine rice
1 tablespoon of butter, sliced

Directions:
Salt & pepper both sides of the chicken thighs and then place in the bottom of the slower cooker. Top with the potatoes, carrot, and onion. Add you chicken stock and seasonings and stir. Disperse the butter slices throughout the pot. Set the slow cooker on low for 10 hours. Once you get home, shred the chicken and add back into the slow cooker to keep warm. Cook 1 cup of rice to package directions, we used jasmine rice. To serve, simply add a bit of rice to the bottom of a bowl and ladle the delicious chicken, vegetables, and broth over top.

It’s basically chicken and rice stew and it is so comforting. It’s also pretty healthy for you. You can easily skip the butter, but I love the velvety texture and flavor it adds to the broth. Turmeric is also a great spice that has many health benefits. Turmeric is an anti-inflammatory and is used to treat arthritis, heartburn, stomach pain, diarrhea, intestinal gas, stomach bloating, liver problems, and gallbladder disorders. It is also used for headaches, bronchitis, colds, lung infections, and cancer.

Basically this chicken stew will cure you of whatever ails you. Actually, I can’t promise that, but I do know it will cure an empty belly.

Blue Apron: Miso-Roasted Chicken with Vegetables and Jasmine Rice

One of my favorite parts of each day is coming home to cook dinner with my husband. We don’t have children yet, so we have the luxury of cooking together. Right when I get home I start prepping our ingredients. Jason plays some music and pours some wine before jumping on chopping duty. We have the chance to download, relax, and talk about the days events. We have very different jobs. Jason works outside in the mountains all day while I am in an office in New York City so we always have something to talk about. Halfway through our meal prep we can usually be found dancing ridiculously while the cats stare at us with curious eyes.

Sometimes a recipe fails to impress but I never regret the time we spend together. This unfortunately happened last night. The Miso-Roasted Chicken wasn’t fantastic. The vegetables were outstanding and rice was cooked perfectly, but the Miso was SO salty. Maybe I just used too much? I don’t know, but it was not pleasant on the taste-buds. However, I would absolutely cook these vegetables again.

Shiitake mushrooms are sauteed in a large pan with olive oil until soft. Generous amounts of ginger and garlic are added to the pan and cooked until soft. Add sugar snap peas, snow peas, and pea tips to the pan and cook until the vegetables are bright green and slightly softened. Sprinkle with salt & pepper.

While the picture is on point, Blue Apron half failed me last night. However, I will persevere and continue to try more recipes. You win some you lose some.

I hope you guys have a wonderful weekend. Jason and I can be found at Summer Stage in Asbury Park, NJ enjoying the musical talents of Gogol Bordello and Flogging Molly, most likely in the rain. Cheers!

Blue Apron: Hoisin-Glazed Chicken Meatballs with Zucchini and Brown Rice

Blue Apron round two, y’all. This dinner was equally as delicious albeit a little heavier. This packed around 700 calories per person, which isn’t terrible but it make me conscious of what I was eating earlier in the day. I also went a little light with the brown rice which is where I believe the majority of the calories come from. Either way, it’s much healthier than take-out.

Sauteed garlic, ginger, and scallions are combined together with ground chicken, breadcrumbs, hoisin sauce, soy glaze, and sambal oelek and then formed into delicious balls of meat! We ended up with 10 which was perfect, 5 each. They weren’t very large. While your rice is cooking, brown the meatballs in a little bit of olive oil and then set aside. Saute the zucchini in the same pan while scraping up all the yummy browned bits. Once the zucchini is browned and soft, add the meatballs back in along with the remaining hoisin sauce and soy glaze and 1/2 cup of water. The water is necessary because it loosens up the thick hoisin sauce and soy glaze. Let all this yumminess cook for an additional 5-7 minutes, until the sauce has come together and the meatballs are fully cooked.

To plate, simply add a small amount of brown rice in the bottom of a bowl and top with the meatball zucchini mixture. Make sure to add another spoonful of that delicious sauce! Top with sesame seeds and scallions. Stuff face.

These meatballs were so juicy and tender. The flavor was outstanding. There really isn’t anything bad I can say about this dinner. Blue Apron did it again and I couldn’t be happier. We had nothing leftover and used all of our ingredients. I’m getting hungry just thinking about it…

Have a great weekend, lovelies!