ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

INGREDIENTS: 

1. 4 boneless skinless chicken breasts (or thighs) 
2. salt and pepper 
3. 1 cup chicken broth 
4. 2 tablespoons lemon juice 
5. 1 tablespoon minced garlic 
6. ½ teaspoon red pepper flakes (or more to taste) 
7. 1 tablespoon olive oil 
8. ⅓ cup finely diced shallots (or red onions) 
9. 2 tablespoons salted butter 
10. ¼ cup heavy cream 
11. 2 tablespoons chopped parsley or basil 

DIRECTIONS:

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. 
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. 
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF. 
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate. 
5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. 
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices

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Thai Chicken Coconut Curry

Thai Chicken Coconut Curry

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

INGREDIENTS:

1. 2 to 3 tablespoons coconut oil (olive oil may be substituted)
2. 1 medium/large sweet Vidalia or yellow onion, diced small
3. 1 pound boneless skinless chicken breast, diced into bite-sized pieces
4. 3 cloves garlic, finely minced or pressed
5. 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
6. 2 teaspoons ground coriander
7. one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
8. 1 to 1 1/2 cups shredded carrots
9. 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
10. 1 teaspoon kosher salt, or to taste
11. 1/2 teaspoon freshly ground black pepper, or to taste
12. about 3 cups fresh spinach leaves
13. 1 tablespoon lime juice
14. 1 to 2 tablespoons brown sugar, optional and to taste
15. 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
16. rice, quinoa, or naan, optional for serving

DIRECTIONS:

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

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Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzaziki

The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. MARINADE TIME: Minimum 3 hours

Ingredients

1. 2 lb / 1 kg boneless skinless chicken thigh fillets

MARINADE

1. 3 large garlic cloves , minced (~ 3 tsp)
2. 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3. 3 tbsp lemon juice
4. 1 tbsp extra virgin olive oil
5. 3 tbsp Greek yoghurt
6. 1 1/2 tbsp dried oregano
7. 1 tsp salt
8. Black pepper

TZATZIKI

1. 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
2. 1 1/4 cups plain Greek yoghurt
3. 1 tbsp lemon juice
4. 1 tbsp extra virgin olive oil (or more if you want richer)
5. 1 garlic clove , minced
6. 1/4 tsp salt
7. Black pepper

SALAD

1. 3 tomatoes , desseeded and diced
2. 3 cucumbers , diced
3. 1/2 red spanish onion , peeled and finely chopped
4. 1/4 cup fresh parsley leaves
5. Salt and pepper

TO SERVE

1. 4 to 6 pita breads or flat breads

Instructions

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

1. If your chicken thighs are large, you may need to cut them. Mine were small.
2. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
3. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
4. I prefer to lay everything out on a table and let everyone help themselves.

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Honey Garlic Chicken

Honey Garlic Chicken Breast

An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list! It's absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to. 

Ingredients

1. 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
2. Salt and pepper
3. 1/4 cup / 60g flour (Note 1)
4. 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
5. 2 garlic cloves , minced
6. 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
7. 1 tbsp light soy sauce (or all purpose, Note 2)
8. 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

1. Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

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Greek Chicken Gyros with Tzatziki

Greek Chicken Gyros with Tzaziki

Recipe video above. The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano. MARINADE TIME: Minimum 3 hours

Ingredients

1. 2 lb / 1 kg boneless skinless chicken thigh fillets
2. 3 large garlic cloves , minced (~ 3 tsp)
3. 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
4. 3 tbsp lemon juice
5. 1 tbsp extra virgin olive oil
6. 3 tbsp Greek yoghurt
7. 1 1/2 tbsp dried oregano
8. 1 tsp salt
9. Black pepper

TZATZIKI

1. 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
2. 1 1/4 cups plain Greek yoghurt
3. 1 tbsp lemon juice
4. 1 tbsp extra virgin olive oil (or more if you want richer)
5. 1 garlic clove , minced
6. 1/4 tsp salt
7. Black pepper

SALAD

1. 3 tomatoes , desseeded and diced
2. 3 cucumbers , diced
3. 1/2 red spanish onion , peeled and finely chopped
4. 1/4 cup fresh parsley leaves
5. Salt and pepper

TO SERVE

1. 4 to 6 pita breads or flat breads

Instructions

1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

1. If your chicken thighs are large, you may need to cut them. Mine were small.
2. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
3. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
4. I prefer to lay everything out on a table and let everyone help themselves.

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Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!

ingredients

1. 2 pounds mushrooms
2. 1 tablespoon oil
3. 3 tablespoons balsamic vinegar
4. 2 tablespoons soy sauce (or tamari)
5. 3 cloves garlic, chopped
6. 1/2 teaspoon thyme, chopped
7. salt and pepper to taste

directions

1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

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Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It’s well-seasoned with garlic, black pepper, paprika, and Parmesan. 

Ingredients

1. 1 large head of cauliflower — cut into florets
2. 1 tablespoon extra virgin olive oil
3. Salt and black pepper to taste
4. 1 tablespoon minced garlic
5. 1 teaspoon paprika
6. ½ cup grated Parmesan cheese
7. Fresh parsley — for garnishing

Instructions

1. Preheat oven to 400ºF.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

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CARAMELIZED ONION ROASTED GARLIC BISQUE

Caramelized Onion Roasted Garlic Bisque

Caramelized Onion Roasted Garlic Bisque: This is one of our favorite soups around my house. It's warm and comforting, especially on those cold winter nights. It's rich and creamy. It's filled with veggies. It's fairly light on calories for the flavor punch that it packs. 

Ingredients

1. 1 large whole garlic head
2. 1 ½ tablespoons olive oil divided use
3. 9 cups about 4 large thinly sliced sweet onions
4. 2 ½ cups about 2 medium sliced leeks
5. 1 teaspoon salt divided use
6. 1 teaspoon dried thyme
7. 2 tablespoons all-purpose flour
8. 1/3 cup dry white wine
9. 4 cups vegetable broth
10. 2 cups milk
11. Fresh thyme leaves for garnish
12. Freshly ground black pepper for garnish

Instructions

1. Preheat oven to 350° F.
2. Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
3. While the garlic roasts, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and leek, and cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.
4. Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.
5. Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.
6. Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.

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Crack Chicken Spaghetti

Ingredients

1. 8 ounces spaghetti
2. 10 3/4 ounces cream of chicken soup
3. 8 ounces velveeta cheese (cubed)
4. 1/2 cup chicken broth
5. 2 tablespoons ranch dressing mix
6. 2 1/2 cups chicken (cooked chopped)
7. 3 ounces bacon bits (precooked, Oscar Mayer)
8. 1 1/2 cups shredded cheddar cheese

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SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

INGREDIENTS:

1. 1 1/2 pounds boneless, skinless chicken breasts
2. Kosher salt and freshly ground black pepper, to taste
3. 8 cups chicken stock
4. 4 cloves garlic, minced
5. 1 onion, diced
6. 3 carrots, peeled and diced
7. 3 stalks celery, diced
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon dried rosemary
10. 2 bay leaves
11. 8 ounces spaghetti, broken into thirds
12. Juice of 1 lemon
13. 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley.
6. Serve immediately.

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Chicken Tikka Masala

Chicken Tikka Masala

Make easy, authentic Chicken Tikka Masala right at home in your Instant Pot or pressure cooker! It's by far the easiest way to make Chicken Tikka Masala.

Ingredients

1. Marinate the chicken
2. 1 ½ pounds boneless, skinless chicken (breast or thighs), cut into large pieces
3. ½ cups Greek yogurt
4. 4 cloves Garlic minced
5. 2 teaspoons minced ginger minced
6. ½ teaspoon Turmeric
7. ¼ teaspoon Cayenne
8. ½ teaspoon Smoked Paprika for color and a slightly smoky taste
9. 1 teaspoon Salt
10. 1 teaspoon Garam Masala
11. 1/2 teaspoon Ground Cumin
12. 1 teaspoon Liquid Smoke (omit if unavailable)

For the sauce

1. 1 onion, chopped
2. 1 14-ounce Canned Tomatoes
3. 1 carrot, chopped
4. 5 cloves Garlic minced
5. 2 teaspoon minced ginger minced
6. 1 teaspoon Turmeric
7. ½ teaspoon Cayenne
8. 1 teaspoon Smoked Paprika
9. 1-2 teaspoon Salt
10. 2 teaspoons Garam Masala
11. 1 teaspoon Ground Cumin

To finish

1. 4 ounce half and half (use full-fat coconut milk if dairy free)
2. 1 teaspoon Garam Masala
3. ¼-1/2 cup chopped cilantro

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Oven Baked Chicken Breast

Oven Baked Chicken Breast

My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's baked. 

Ingredients

1. 4 chicken breasts , 150 - 180g / 5 - 6 oz each (Note 1)
2. 2 tsp olive oil

SEASONING:

1. 1 1/2 tbsp brown sugar
2. 1 tsp paprika
3. 1 tsp dried oregano or thyme , or other herb of choice
4. 1/4 tsp garlic powder
5. 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

1. Finely chopped parsley

Instructions

1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

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BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

DESCRIPTION

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

INGREDIENTS

BAKED CHICKEN BREAST INGREDIENTS:

1. 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
2. 1 Tablespoon melted butter or olive oil
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly-cracked black pepper
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon paprika (I prefer smoked paprika)

INSTRUCTIONS

1. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
2. Preheat oven to 450°F.
3. Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.
4. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
5. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
6. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
7. Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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CRISPY BAKED CHICKEN THIGHS

Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs - The most amazing oven baked chicken thighs! These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Baked chicken thighs are so easy to make with only a few ingredients and one pan!

Ingredients

1. 3 Pounds Chicken thighs, About 6-8
2. 2 Tablespoons Olive Oil
3. 2 Teaspoons Salt
4. 2 Teaspoons Garlic Powder
5. 2 Teaspoon Onion Powder
6. 2 Teaspoons Italian Seasoning
7. 1 Teaspoon Black Pepper
8. 1 Teaspoon Paprika

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
2. Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly. 
4. Bake chicken in preheated oven for 35-45 minutes.*

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AMAZING SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON

AMAZING SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON

INGREDIENTS

SALAD:

1. 16 ounces baby spinach
2. ½ small red onion, slivered (see note about tempering the onion flavor)
3. 6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
4. 1 cup Feta cheese crumbles, more or less to taste
5. 1 cup dried cranberries or cherries, more or less to taste
6. 1-2 Honey Crisp apples, cored and sliced thin
7. SWEET SPICY NUTS:
8. 1 cup chopped walnuts or pecans
9. 1/3 cup granulated sugar
10. Pinch of cayenne (more to taste if you want)
11. Pinch of salt

RED WINE VINAIGRETTE:

1. 1/4 cup red wine vinegar
2. 1/2 cup extra virgin olive oil
3. 1 clove of garlic, pressed or finely minced
4. 1-2 teaspoons Dijon mustard
5. 1 teaspoon sugar
6. 1/2 teaspoon salt, more or less to taste
7. Fresh cracked pepper to taste

INSTRUCTIONS

1. For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.
2. For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
3. To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!

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CASHEW CRUNCH SALAD WITH SESAME DRESSING

CASHEW CRUNCH SALAD WITH SESAME DRESSING

Cashew Crunch Salad with Sesame Dressing – this is the healthy summer recipe that makes me ACTUALLY WANT TO EAT A SALAD.

INGREDIENTS

For the Salad:

1. 1/2 head of green cabbage, finely shredded
2. 1/2 head of purple cabbage, finely shredded
3. 2 cups carrots, matchstick-cut or shredded
4. 1 cup fresh cilantro, chopped
5. 1/2 cup sliced green onion
6. 2 cups cooked edamame (see notes)
7. 1–2 cup roasted cashews (see notes)
8. 2 cups crunchy chow mein noodles (optional)
9. chicken, shrimp, or any other protein you like

Dressing:

1. 1/4 cup olive oil (you can use any other oil as well)
2. 3 tablespoons white vinegar
3. 2 tablespoons sesame oil – very important for flavor!
4. 2 tablespoons sugar
5. 1 teaspoon salt
6. a few shakes of garlic powder
7. optional: 1/4 cup Greek yogurt or mayo (more or less to taste)

INSTRUCTIONS

1. Shake the dressing ingredients up in a jar until smooth. Add the Greek yogurt or mayo (optional – just makes it more creamy) and shake again until smooth. YUM.
2. Toss all the salad ingredients together. Drizzle with dressing and serve!

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EASY KALE SALAD – WITH LEMON DRESSING

EASY KALE SALAD WITH LEMON DRESSING

Tangy, crunchy, full of incredible lemon flavor mixed with the amazing superfood KALE! This recipe is the best one you will find for Kale salad.

INGREDIENTS

FOR THE SALAD

1. 2 bunches of Lacinato or curly Kale washed and massaged
2. 1/2 cup chopped pistachios (or any nuts you have on hand)
3. 1/2 cup golden raisins
4. 1/2 cup grated parmesan cheese
5. Zest of 1 lemon (about 1 tablespoon)

FOR THE LEMON DRESSING

1. Juice of 2 lemons and zest of 1 lemon
2. 1/4 cup apple cider vinegar
3. 1 tablespoon maple syrup or honey
4. 1/4 cup olive oil
5. Salt and pepper to taste

INSTRUCTIONS

1. Place the massaged kale in a large salad bowl with the rest of the salad ingredients and set aside.
2. To make the dressing: Add the lemon juice, lemon zest, apple cider vinegar, maple syrup, olive oil and salt and pepper to a mason jar with a lid and shake it well until it emulsifies.
3. Pour the dressing on the kale salad and toss well. Serve and ENJOY!

NOTES

1. If you are making this ahead, just store the salad and the dressing separately in the fridge in an airtight container and when you are ready to eat it just add your dressing to the salad and enjoy!
2. To make this salad vegan just sub the parmesan cheese with vegan parmesan.

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BROCCOLI SALAD

BROCCOLI SALAD

Broccoli salad is incredibly easy to make. It's healthy, loaded with flavor and topped with a creamy mayonnaise yogurt dressing. Watch the video above to see how quickly it comes together!

Broccoli Salad

1. 1 broccoli head, approx 5 cups of florets
2. 8 slices bacon
3. 1/3 cup red onion, diced
4. 1/2 cup dried cranberries
5. 1/2 cup sunflower seeds
6. 1/4 cup goat cheese, crumbled

Broccoli Salad Dressing

1. 1/2 cup mayonnaise
2. 1/4 cup plain yogurt

INSTRUCTIONS

1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
2. While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.

LISA'S TIPS

1. Make sure you've sliced the broccoli florets into small, bite-sized pieces. It makes it far easier to eat that way.
2. If you're wondering what to do with the broccoli stem, spiralize it! Yes, you can totally spiralize a broccoli stem, just as you would a zucchini. It's delicious! And while I don't show you how to spiralize a broccoli stem on my Spiralizer Beginner's Guide video, you can still get a little inspiration from the video.
3. If you've never cooked bacon in the oven before, make sure to read my recipe post and watch my video. Whenever I'm cooking a whole package of bacon it's definitely my favorite method.
4. I also have recipes for homemade mayonnaise and homemade yogurt, but of course, you can buy these from the store as well.

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THE BEST VEGAN “EGG” SALAD

THE BEST VEGAN “EGG” SALAD

DESCRIPTION

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

INGREDIENTS

1. 2 blocks Medium-Firm Tofu, pressed*
2. 1 cup Cashews, soaked for at least 4 hours
3. ½ tsp Nutritional Yeast
4. 1 tsp Lemon Juice
5. 2 tsp Dijon Mustard
6. 1 tsp Distilled White Vinegar
7. 1 tbsp Fresh Chives, chopped
8. 1 ½ tsp Kala Namak (Black Salt)*
9. ¼ cup Filtered Water
10. Black Pepper, to taste
11. ¼ tsp Turmeric (Optional, for color)

INSTRUCTIONS

1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

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EGG SALAD (THE BEST RECIPE!)

EGG SALAD (THE BEST RECIPE!)

A classic egg salad recipe that's easy to make and tastes amazing. Perfect hard boiled eggs and fresh ingredients makes it the BEST egg salad recipe. Watch the video above to see how quickly it comes together and how to make the wrap! 

INGREDIENTS

1. 6 eggs, room temperature
2. 1/4 cup red onion, finely diced
3. 1/4 cup mayonnaise
4. 1 tbsp Dijon mustard
5. 2 tbs parsley, finely diced
6. 2 tbs chives, finely diced
7. 1 tsp lemon juice
8. salt and pepper, to taste

INSTRUCTIONS

1. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes. 
2. Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
3. Once your eggs are cool to touch, peel and discard the eggs shells. 
4. Cut the hard boiled eggs to your desired size (I prefer chunky). 
5. Add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together. Season with salt and pepper. 
6. Serve on its own or in a wrap and enjoy!

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Busy Day Soup

Busy Day Soup

An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.

Ingredients

1. 1 lb ground beef
2. 1 package onion soup mix
3. 1 3/4 cup mixed frozen vegetables
4. 5 cups water
5. 1 28oz can diced tomatoes
6. 1 cup macaroni, uncooked

Instructions

1. In a large soup pot, brown ground beef. Drain fat.
2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

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CREAM CHEESE AND CHICKEN TAQUITOS

CREAM CHEESE AND CHICKEN TAQUITOS RECIPE

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

INGREDIENTS

1. 3 cups chicken cooked and shredded
2. 6 oz cream cheese softened
3. 1/3 cup sour cream
4. 1/2 cup salsa
5. 1 1/2 cups colby jack cheese
6. 1 1/2 cups baby spinach chopped and stems removed
7. 12 6 inch corn tortillas
8. vegetable or canola oil for frying

INSTRUCTIONS

1. Heat ½" oil in a sauce pan on medium heat.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4. Repeat until all the tortillas are filled, rolled and fried.
5. Set on paper towels to drain.
6. Serve warm and ENJOY!

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ROASTED GARLIC PARMESAN CAULIFLOWER RECIPE

Roasted Garlic Parmesan Cauliflower recipe

Crispy cauliflower bites with garlic Parmesan breading, baked in the oven instead of fried. So tasty!

Ingredients

1. 1/2 cup butter melted
2. 2 garlic cloves minced
3. 1 cup Italian or plain breadcrumbs
4. 1/2 cup grated Parmesan cheese
5. 1/4 tsp salt
6. 1/4 tsp black pepper
7. 1 medium cauliflower head

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
3. Melt butter and in a small bowl. Add garlic and stir in.
4. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
5. Dip each cauliflower piece into butter first, then to breadcrumbs.
6. Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
7. Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

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BAKED SWEET AND SOUP CHICKEN

BAKED SWEET AND SOUR CHICKEN

INGREDIENTS

CHICKEN:

1. 3-4 boneless, skinless chicken breasts (about 2 pounds)
2. Salt and pepper
3. 1 cup cornstarch
4. 2 large eggs, beaten
5. 1/4 cup canola, vegetable or coconut oil

SAUCE:

1. 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
2. 4 tablespoons ketchup
3. 1/2 cup apple cider vinegar (see note for substitutions)
4. 1 tablespoon soy sauce
5. 1 teaspoon garlic salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

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