Blog Archives

Braised Chicken Thighs with Tomatillos

3/28/2019

Prep Time: 15 minutes
Cook Time: 45 minutes

1 tablespoon canola oil
1 ½ - 2 pounds bone-in, skin-on chicken thighs or legs
Salt & pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15 ounce) can hominy, chickpeas, or other beans rinsed and drained (or 2 cups of cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime
1 ½ cups cilantro, tender stems and leaves
Corn tortillas for serving

Heat oil in a large dutch oven or heavy-bottomed pot. Season chicken with salt & pepper.Add to pot, skin-side down and cook without disturbing until skin has rendered most of the fat and it’s golden brown, 8-10 minutes. Using tongs, flip the chicken and continue to cook until it’s all golden brown, another 5 minutes or so. Transfer to a plate or cutting board. Leave fat in pan.
Add smashed garlic and half the sliced onion. Season with salt & pepper and cook, stirring occasionally until onion is softened and translucent, 5-7 minutes. Add tomatillos and half of the jalapeno and season with salt & pepper.
Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up. Simmer uncovered, until tomatillos have completely broken down and the sauce has thickened, 25-30 minutes. Add hominy & continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon, another 15-20 minutes.
Meanwhile, combine radish, remaining onion, remaining jalapeno and lime juice. Season with salt & pepper and toss to combine.
Serve each piece of chicken with sauce spooned around. Top with radish mixture, cilantro and tortillas to sop up all of that delicious juice!

Avocados with Mango Salsa

Prep Time: 10 minutes

3 avocados, pits removed
½ cup mango, sliced
½ cup red onion, diced
½ cup cherry tomatoes, diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice

In a small bowl, mix all of the ingredients except the avocados. Remove the avocado pits and place some salsa inside of each hole.
These are best when served immediately, but they will keep in the fridge for 3-4 days if you squeeze some extra lime juice on the avocados before filling them with salsa.

Click here to download a PDF of this week's recipes!

0 Comments

One-Pan Crispy Chicken with Zucchini & Red Potatoes

3/21/2019

0 Comments

Prep time: 10 minutes
Cook Time: 30 - 40 minutes

4 boneless skinless chicken breasts
Salt & pepper
4 tablespoons butter
½ cup Italian bread crumbs
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
2 tablespoons olive oil
2 medium zucchini, sliced
½ pound red potatoes, cut into quarters

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

Greek Cucumber Salad

Prep Time: 10 minutes
⅓ cup thinly sliced red onion
¼ cup olive oil
1 ½ teaspoons red wine vinegar
1 ⅓ teaspoons dried oregano
2 cucumbers peeled, thinly sliced
1 cup plain greek yogurt
1 tablespoon fresh lemon juice
1 clove of garlic, chopped
¼ cup fresh dill, chopped
1 teaspoon salt, plus more to taste
Ground black pepper

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

Click here to download a PDF of this week's recipes!

0 Comments

Spaghetti Squash with Garlic & Herbs

3/14/2019

0 Comments

Prep Time: 15 minutes
Cook Time: 45 minutes

1 medium spaghetti squash, halved and seeded
Olive oil
Salt
2 cloves of garlic, minced
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil
¾ cup shredded cheese of your choice
½ cup pine nuts (toasted)
Black pepper

Preheat oven to 375 F. Rub squash with a bit of olive oil and sprinkle with salt.
Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the inside with a fork to pull the strands away from the skin.
Place strands in a colander, press them with a paper towel and let them rest.
In a large skillet, heat 2 ½ tablespoons of olive oil over medium heat. Add garlic and cook for 1 ½ minutes until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon of salt.
Cook for about 2 minutes to heat through. Remove from heat and stir in cheese, then top with toasted pine nuts.
To with salt & pepper to taste if desired. You can also add crushed red pepper to garnish!

Sweet Potato Black Bean Burrito Bowls

Prep Time: 15 minutes
Cook Time: 20 minutes

Bowl
2 large sweet potatoes
2 bell peppers, cored and thinly sliced
1 small yellow onion, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon chile powder
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
3 ½ cups water
2 cups uncooked white rice
1 lime, juiced
¼ cup cilantro, minced
1 (15 oz) can black beans, drained rinsed
Crumbled cotija cheese (optional)
Minced cilantro to garnish

Dressing
2 cups packed cilantro with stems
3 garlic cloves
⅓ cup olive oil
¼ cup water
2 tablespoons red wine vinegar
Salt, to taste
Crushed red pepper flakes, to taste
Black pepper, to taste

Preheat oven to 435 F. Cube sweet potatoes into bite-sized chunks and add to a mixing bowl with sliced peppers, and onions. Drizzle with oil, chili powder, salt, garlic powder, cumin, smoked paprika, and onion powder. Toss to coat.
Add vegetables to a lined baking sheet and bake for about 20 minutes or until sweet potatoes are tender. Remove from the oven.
While the potatoes are roasting add water to a medium sized pot and set over high heat. Once water boils, add in the rice, cover and reduce heat. Cook for about 20 minutes or until water is absorbed and rice fully cooked.
Remove rice from the heat and stir in lime juice and cilantro, stir to combine, set aside.
Assemble bowls. Add rice and top with beans, sweet potato, pepper, onion, garnish with cheese and drizzle with homemade cilantro vinaigrette.
For dressing: add all ingredients to a blender and blend until smooth.

Click here to download a PDF of this week's recipes!

0 Comments

Vegetarian Stuffed Bell Peppers

3/7/2019

0 Comments

Prep Time: 20 minutes
Cook Time: 25 minutes

1 teaspoon olive oil
2 cloves minced garlic
½ yellow onion, diced
½ jalapeno, seeded, diced
¾ cup uncooked rice or quinoa
½ cup vegetable broth
1 15 oz can black beans, drained
1 medium sweet potato, peeled diced

2 tomatoes, chopped
1 tablespoon chile powder
½ teaspoon cumin
½ teaspoon dried oregano
½ cup chopped cilantro
1 teaspoon red pepper flakes
Salt & pepper
3 bell peppers
¾ cup shredded cheese

Preheat oven to 400 F. In a saute pan over medium-high heat add olive oil. Add onion, jalapeno, garlic, and saute until onions begin to soften and turn translucent, about 4-5 minutes. Place into bowl and set aside.
Cook rice or quinoa according to directions.
While rice/quinoa is cooking place a medium pot over high heat and fill with water, bring to a boil and add diced sweet potato. Reduce heat to medium, cover and cook to about 6 minutes or until potatoes are fork tender. This might take more or less time depending on the size you dice your sweet potatoes.
Once tender, train sweet potatoes and place into bowl with cooked rice/quinoa and onion mixture. Gently stir in black beans, tomatoes, ½ cup vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt & pepper.
Arrange peppers in large skillet or baking pan and studd with a healing ½ cup of mixture. Cover with folk and bake for 20-30 minutes until tender . Uncover and sprinkle each with 2 tablespoons shredded cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately with topping such as sour cream or your favorite hot sauce or guacamole.

Cucumber Salad with Charred Onion

Prep Time: 10 minutes
Cook Time: 10 minutes

1 fresno chile, thinly sliced into rings, seeded if desired
4 tablespoons red wine vinegar
2 medium red onions, sliced into ¼ inch rounds
4 tablespoons olive oil, divided, plus more for serving
Salt & pepper
1 cucumber, sliced into thin rounds
¼ teaspoon dried oregano

Heat a skillet on medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside. Place onions on a baking sheet drizzle with 2 tablespoons oil, season with salt & pepper. Turn to coat.
Saute onions until lightly charred and softened. About 2-4 minutes per side. Transfer to large bowl and toss with remaining 2 tablespoons of vinegar; let cool.
Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine.
Season with salt and pepper, and drizzle more oil on top if desired.

Click here to download a PDF of this week's recipes!

0 Comments

Braised Chicken Thighs with Tomatillos

Avocados with Mango Salsa

One-Pan Crispy Chicken with Zucchini & Red Potatoes

​Greek Cucumber Salad

Spaghetti Squash with Garlic & Herbs

Sweet Potato Black Bean Burrito Bowls

Vegetarian Stuffed Bell Peppers

Cucumber Salad with Charred Onion

Recipe Archives

Greek Cucumber Salad