Pad Thai

 

Servings: 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

INGREDIENTS

• 8 ounces flat rice noodles (linguini or fettuccini width)
• 2 large eggs, beaten
• ¼ cup + 2 tablespoons water 
• 2½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 
• 1½ tablespoons ketchup
• 1/2 cup (packed) light brown sugar
• Heaping ¼ teaspoon crushed red pepper flakes
• 4 tablespoons + 1 teaspoon vegetable oil, divided
• ¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen
• Salt
• 2 cloves garlic, minced
• 3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces
• ¼ cup dry roasted salted peanuts, coarsely chopped
• 1 cup bean sprouts
• ¼ cup chopped fresh cilantro (optional)
• Lime wedges, for serving (optional)

INSTRUCTIONS

1. Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.
2. In a small bowl, beat the eggs with a pinch of salt. Set aside.
3. Make the sauce: In a medium bowl, whisk together the water, fish sauce, juice of 1 lime, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. 
4. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean.
5. Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp.
6. Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired.

Braised Chicken (bowls, tacos, burritos, nachos)

                                  Spice blend:

2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne

Braised chicken:
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
1 red onion, diced
2 cloves garlic, minced
1 cup chicken broth
12 oz picante sauce (or other chunky salsa)
juice of 1 lime

Taco assembly:
grain-free tortillas (I use @siete cassava or almond flour tortillas)
guacamole (I’m sure we all have a favorite way to do guac but I have a recipe reel if you’re interested! Recipe is also on my website)
cabbage slaw (shaved purple cabbage massaged with lime, salt, and pepper)
cilantro for garnish

Direction:
In a small bowl, combine your spice ingredients and mix well. Pat the chicken thighs dry and then coat with the spice mixture, rubbing the blend in with your hands.
In a dutch over, heat 2 tbsp olive oil over med-high heat. Sear your chicken thighs on each side until browned, about 3-4 minutes per side. Note: chicken thighs are very forgiving so if you “overcook” them here its not a problem – a burnt chicken thigh is delicious! There are no mistakes, just recipe modifications 😉 Once the chicken is seared, remove from the pan and set aside.
Turn the heat down to medium and add the remaining tbsp of olive oil. Add your onions and cook 3-4 minutes until they begin to soften and brown. Add garlic and cook for another 2-3 minutes, stirring frequently. Add chicken broth and salsa and simmer for 3-5 minutes. Return the chicken to the pot and bring to a boil. Reduce heat to med-low, cover, and simmer for 30 minutes.
Uncover and stir in the lime juice. Cook for an additional 2-3 minutes uncovered. Remove from heat, shred, and serve!
I used this for tacos but it would be great in burrito bowls or enchiladas!

One Pot Chicken Pot Pie with Orzo

 

One Pot Orzo Chicken Pot Pie 

• 3 tablespoon Salted Butter divided
• 1 tablespoon Olive Oil
• ½ teaspoon Dried Thyme
• 1 large Sweet Onion finely chopped
• 4 cloves Garlic finely chopped
• 1 cup Carrots shredded or chopped
• 1 cup Celery finely chopped
• 1 cup Frozen Peas
• 1 cup uncooked Orzo
• 2 cups Chicken or Veg Broth
• 1 cup Rotisserie Chicken roughly chopped or shredded
• 1 cup Milk
• ½ cup Parmigiano grated
• Salt and Pepper

INSTRUCTIONS

 

• Add olive oil and 2 tablespoon butter to a heavy bottomed pan (I’m using a braiser) over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
• Add garlic, shredded carrots, celery, frozen peas, and another pinch of salt and cook down for another few minutes or until the garlic is starting to get tender and fragrant and the veggies are warmed through.
• Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid and add chicken and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente. 
• If it's still looking a little watery, simply leave the lid off and cook for a few more minutes to evaporate the remaining liquid. 
• Stir in your parmigiano and remaining butter and fish with salt and pepper to taste. Enjoy!

Marry Me Tortellini

 

Ingredients: 

• 2 tablespoon Olive Oil
• 6 Garlic Cloves minced
• ½ cup Sun Dried Tomatoes in oil
• 1 teaspoon Italian seasoning
• 1 pinch Red Pepper Flakes
• 2 tablespoon Flour
• 2 cups Pacific Vegetable Broth
• 20 oz Fresh Cheese Tortellini 5 cups
• ½ cup Cream
• 2 cups Fresh Spinach
• 1 cup Parmigiano

Directions: 

• Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
• Cook for 3-4 minutes or until garlic is tender and fragrant.
• Add flour and cook for 3 minutes to create a roux.
• Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
• Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
• Season with salt and pepper to taste

INGREDIENTS

 

• 1 lb lean ground beef
• 1/2 small white onion, minced
• 1 beef bouillon cube
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 12 pack slider buns
• 1/3 cup dill pickle slices
• 6 slices American cheese

FOR THE BUTTER SAUCE:

• 1/2 cup butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

PREPARATION

1. Preheat oven to 350°F.
2. In a large skillet, add the ground beef and onion over medium-high heat and brown the ground beef, breaking the meat apart well as it cooks.
3. Drain grease, if needed, then add bouillon cube, water, brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer until liquid has evaporated.
4. Place bottoms of the buns in a baking dish, and top with beef mixture. Place pickles on top, followed by cheese slices, and top with top of buns.
5. In a small bowl, whisk together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce and brush over buns.
6. Cover baking dish with foil and bake 25 minutes. Enjoy!

Creamy Maple Chicken

 

Ingredients

• 2 large chicken breasts
• Salt & pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1/3 cup chicken broth
• 1.5 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Italian seasoning
• 1 tiny pinch cayenne pepper optional, see note
• 1 cup heavy/whipping cream

Instructions

• Slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Sprinkle them all over with the garlic powder and salt & pepper.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. 
• Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, maple syrup, lemon juice, Italian seasoning, and cayenne pepper (if using). Stir/whisk the sauce until smooth (make sure the liquid doesn't reduce completely). 
• Stir in the cream and return the pan to the burner over medium-high heat. Once the sauce is bubbling again, add the chicken back in. Reduce the heat and let it simmer for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Season with extra salt & pepper as needed.
  https://www.saltandlavender.com/creamy-maple-chicken/

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!