Baja Bowl with Chicken

 

Baja Bowl with Chicken

Author: Stephanie Kay 

https://kaynutrition.com/baja-bowl/#tasty-recipes-28054-jump-target

These copycat Panera Baja bowls with chicken are easy to make and packed full of protein and fiber. Enjoy them for dinner or make them as meal prep for healthy homemade lunches.

•  Prep Time: 10 minutes
•  Cook Time: 40 minutes
•  Total Time: 50 minutes
•  Yield: 4 bowls 1x

Ingredients

CILANTRO LIME BROWN RICE AND QUINOA:

• 1 cup brown rice, raw
• 1/2 cup quinoa, raw
• 3 cups water
• 1/4 teaspoon ground coriander
• 1 lime, zested and juiced

CHICKEN:

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt
• Pepper

BLACK BEAN AND CORN SALSA:

• 1 can (15 ounces) black beans, strained and rinsed
• 1 cup corn kernels, thawed if frozen
• 2 tablespoons olive oil
• 1 lime, juiced
• 1/4 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cumin
• Salt

TO SERVE:

• 1 avocado, sliced
• 1 cup grape tomatoes, halved
• 1/2 cup salsa verde
• 1/4 cup Greek yogurt, or sour cream
• 1/4 cup cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. In a small pot or saucepan, combine the brown rice, 3 cups of water, lime zest, juice of one lime, and ground coriander. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
2. After 25 minutes, add quinoa, stir to combine with the brown rice, cover, and continue to cook on low-medium heat for 15 minutes or until cooked and can be fluffed with a fork.
3. While the grain mixture is cooking, prepare the chicken. Place the chicken breasts on a cutting board and season them generously with salt and pepper on both sides.
4. In a grill pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the seasoned chicken and cook for 5-6 minutes per side until cooked through or they reach an internal temperature of 165°F. Once cooked, remove them from the pan and set aside for at least 5 minutes before slicing them into thin strips or cubes.
5. While the chicken is cooking, prepare the black bean and corn salsa. In a medium bowl, add the olive oil, lime juice, garlic powder, paprika, ground cumin, and a pinch of salt and whisk until well combined. Add the strained and rinsed black beans and corn and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper as needed.
6. Once the grain mixture and chicken are ready, assemble the bowls. Split the cooked quinoa and rice mixture evenly across four bowls, then top with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, a sprinkle of chopped cilantro, and a wedge of lime.
7. These bowls can be served immediately or stored in the fridge for up to 4 days. If making them ahead of time, it is best to wait and add the avocado, Greek yogurt, and salsa verde when you are ready to serve.

Notes

Although the recipe does not call for it, as it’s not part of the original Panera version, a sprinkle of Cotija cheese or feta cheese on top would be a delicious addition!

Pork Chop Marinade

 

Best Pork Chop Marinade

This pork chop marinade is the best I've ever made. I started throwing things together in a bowl and I'm so glad I wrote it down. The flavor is best when pork is grilled. Try it and see!

Allrecipes Test Kitchen

Prep Time:

 

10 mins

Additional Time:

 

6 hrs

Total Time:

 

6 hrs 10 mins

Ingredients

• 2 large pork chops

• ¼ cup extra-virgin olive oil

• 4 cloves garlic, chopped

• 3 tablespoons dark brown sugar

• 2 tablespoons lemon juice

• 2 tablespoons spicy brown mustard

• 2 teaspoons dried thyme

• 1 teaspoon onion powder

• 1 teaspoon Worcestershire sauce

• 1 teaspoon white wine vinegar

• 1 teaspoon mesquite-flavored seasoning

• ½ teaspoon dried parsley flakes

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Directions

1. Gather all ingredients.

2. Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.

3. Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.

4. Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Slow Cooker Chicken Stew

 Slow Cooker Chicken Stew

Author: Stephanie Kay

A creamy chicken stew without the cream, this hearty slow cooker chicken stew recipe is perfect for a cold day.

•  Prep Time: 15 minutes
•  Cook Time: 7 hours
•  Total Time: 7 hours 15 minutes
•  Yield: 8 servings 2x

SCALE

Ingredients

• 4 tablespoon olive oil
• 3 pounds chicken thighs, cut into 2-inch pieces
• 6 tablespoon all-purpose flour
• 2 teaspoon dried thyme
• 2 teaspoon dried rosemary
• 1 teaspoon salt, plus more to season
• 12 cloves garlic, minced
• 2 onion, diced
• 6 carrots, peeled and sliced
• 4 large potatoes, cut into ½-inch cubes (2 pound)
• 6 cup chicken broth
• 2 bay leaf
• 1 cup milk
• 2 cup green peas, frozen
• Black pepper, to season

Instructions

1. Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
2. In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.
3. Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.
4. Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.
5. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
6. Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.
7. Once complete, taste the stew and adjust the salt and pepper as needed before serving.
8. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
9. https://kaynutrition.com/slow-cooker-chicken-stew/#tasty-recipes-25890-jump-target

Chicken Parm Meatballs

Chicken Parm Meatballs

★★★★★

 

4.9 from 19 reviews

Wan the easiest way to enjoy the flavors of chicken Parm? Chicken Parm Meatballs bake in a pan with the tomato sauce, then cover with Mozzarella and Parmesan cheese and broil until browned. Serve with pasta or on a roll for a chicken parm sub!

• Author: aseasonedgreeting
• Prep Time: 10 minutes
 
• Cook Time: 35 minutes
 
• Total Time: 45 minutes
• Yield: 20 meatballs

ingredients

1 lb ground chicken
1 egg
1/2 cup breadcrumbs
1/4 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 cup Parmesan cheese
1 and 1/2 cups shredded Mozzarella cheese
1 jar of good pasta sauce
Extra Parmesan cheese for sprinkling over the top

instructions

1. Preheat your oven to 400 degrees.

2. In a mixing bowl, combine the ground chicken, egg, breadcrumbs, water, Parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper and mix well to combine.

3. Take your baking dish, and pour in the jar of pasta sauce. Then, take the ground chicken mixture and form them into meatballs, I was able to make 20 meatballs. Place all the meatballs into the pasta sauce baking dish. Bake for 30 minutes.

4. Once it’s done baking, remove from the oven. Cover the top with the Mozzarella cheese and sprinkle some more Parmesan cheese overtop. Place under the broiler for 4 minutes until it’s browned and bubbly. Always watch food under the broiler very closely! Things can burn quickly. Serve with pasta or on bread for a chicken parm sub!

notes

You really should use high quality pasta sauce for this. The sauce is a main ingredient, and you want to make sure you’re getting the best flavors to complement your homemade Chicken Parm Meatballs!

Find it online: https://aseasonedgreeting.com/2020/04/21/chicken-parm-meatballs/

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup 

https://scarlatifamilykitchen.com/lemon-chicken-orzo-soup/

Jalapeno Popper Chicken

Jalapeño Popper Chicken.                                   

 

For the chicken thighs

4 boneless, skinless chicken thighs
2 tablespoons avocado or olive oil
1/3 cup all purpose flour
1 and 1/4 teaspoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Lime wedges for garnish

For the jalapeño corn
3 jalapeños, seeds removed and diced (use a 4th jalapeño to slice to garnish the cooked dish)
1 and 1/2 cups cooked corn
1 tablespoon butter
1/4 teaspoon salt
3 ounces cream cheese
1/2 cup light cream

For the panko topping
1 cup panko
3/4 cup shredded sharp Cheddar cheese
3 tablespoons butter, melted 
1/4 teaspoon garlic powder
Salt

instructions

1. In a bowl combine the chicken seasoning blend: chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Trim any excess fat from the chicken, then cover them with the seasoning blend and coat each thigh in the flour.

2. In an oven safe skillet or cast iron skillet, heat the oil over medium heat. Add the chicken thighs and cook on one side for 5 minutes, then flip and cook for an additional 7-8 minutes. Use a digital meat thermometer to confirm internal temperature has reached 165 degrees. If this temperature has not been reached, cover the skillet with some foil and continue cooking for an additional minute then recheck temperature. Repeat this step if needed.

3. Remove the cooked chicken and place it on a plate then cover with foil. Carefully wipe out any excess oil from the skillet, then over medium heat add 1 tablespoon of butter. Once melted, add the corn and jalapeños and cook 5-6 minutes, stirring occasionally (looking to get a slight browned char on the corn).

4. While the corn and peppers are cooking, melt the butter for the panko. Pour the melted butter over the panko and season with the 1/4 teaspoon garlic power and a few dashes of salt. Set aside.

5. Next, to the corn and peppers reduce heat to low and add the cream cheese and stir to melt, then pour in the light cream. Turn off the heat and stir until the sauce has slightly thickened, about 1-2 minutes.

6. Place the chicken thighs back into the skillet on top of the jalapeño corn mix. Sprinkle with the Cheddar cheese, then completely cover the top with the panko.

6. Place under the broiler for about 4-5 minutes until everything is browned. Keep a close eye here, broilers can vary and can go from browned to burnt very quick!

Serve with lime wedges and jalapeño slices (seeds removed). Savor every bite!

Baked Mac and Cheese.

he BEST Homemade Baked Mac and Cheese

From https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/#recipe

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Mixed Berry French Toast Bake

 

Ingredients

• 6 large eggs
• 1-3/4 cups fat-free milk
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 loaf (1 pound) French bread, cubed
• 1 package (12 ounces) frozen unsweetened mixed berries
• 2 tablespoons cold butter
• 1/3 cup packed brown sugar
• Optional: Confectioners' sugar and maple syrup

Directions

• 1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
• 2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
• 3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Butternut Squash Mac and Cheese

 

Ingredients

• 1/2 medium butternut squash, peeled, seeded, and chopped
• 1 tablespoon olive oil
• Kosher salt and pepper
• 1/2 pound elbow macaroni
• 2 1/2 cups milk, divided
• 2 tablespoons butter
• 3 tablespoons flour
• 1/8 teaspoon ground nutmeg
• 1 tablespoon fresh chopped rosemary
• 1 cup aged white cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole wheat breadcrumbs

Instructions

• Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
• While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
• Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
• In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
• Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
• Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Coconut Curry Cod

 

Ingredients list for the curry baked cod recipe

• 3 cod fillets
• 1/4 teaspoon kosher salt and freshly ground black pepper
• 1 medium red bell pepper, sliced
• 2 (14 ounces) cans of light coconut milk (we used regular and it was fine)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste (I used 1/2 tbl. b/c of spice)
• Juice of 1 lime
• ½ tablespoon tomato paste
• 1 tablespoon fish sauce or oyster sauce, optional
• 1 teaspoon sugar
• 1 teaspoon instant bouillon (or crushed cube)
• 2 tablespoons chopped fresh cilantro

Directions

1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200ºC). Season the cod fillets with salt and pepper, to taste, and arrange in a baking dish. Top the cod fillets with sliced bell pepper.

2. In a mixing bowl, add garlic, ginger, curry paste, tomato paste, sugar, instant bouillon, fish sauce, lime juice, and coconut milk. Whisk together until well combined.

3. Pour the coconut curry mixture over the cod fillets in the baking dish. Place into the oven and roast until completely cooked through, reaching an internal temperature of 165ºF (74ºC), about 25-30 minutes. Serve the coconut curry baked codimmediately, garnished with chili pepper and cilantro, if desired. ❤️