Category Archives: Main Dish

Roasted Chicken with Vegetables

By | | , , , , ,
Comments Off on Roasted Chicken with Vegetables

Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
No Ratings

Ingredients

  • * 1 whole chicken (4–5 lb), spatchcocked
  • * 2 tablespoons olive oil
  • * 1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons Morton kosher salt)
  • * 1 teaspoon freshly ground black pepper
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dried rosemary, crushed
  • * 1 lemon, sliced
  • * Unpeeled red potatoes, cut into 1½-inch chunks. Use the amount you like, typically 4 large or 6 medium does the job.
  • * Carrots, cut into thick pieces Use the amount you like, typically 4 does the job.
  • * 1 large yellow onion, cut into wedges
  • * 3 celery stalks, cut into 2-inch pieces
  • * 6 garlic cloves, peeled
  • * 2 tablespoons olive oil
  • * ¾ teaspoon kosher salt (Diamond Crystal; use about half as much Morton)
  • * ½ teaspoon black pepper
  • * ½ teaspoon dried thyme


Instructions

    . Prepare the chicken
    Preheat oven to 425°F. Remove the backbone with poultry shears, turn the chicken breast-side up, and press firmly on the breastbone until it lies flat. Pat the skin thoroughly dry with paper towels.
    2. Season the chicken
    Combine the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and lemon zest. Rub the chicken with olive oil, then season thoroughly on both sides, including underneath the wings and thighs.
    3. Prepare the vegetables
    Toss the potatoes, carrots, onion, celery, and garlic with olive oil, salt, pepper, and thyme. Spread evenly over a large rimmed baking sheet or shallow roasting pan.
    4. Arrange and roast
    In the enamel steel turkey roaster, place the chicken breast-side up over the vegetables, with the legs spread outward. Placed sliced lemon around the top of the chicken. Roast on the middle rack at 425°F for approximately 45–60 minutes. Start checking temperatures after 40 minutes.
    ===COOK UNCOVERED THE ENTIRE TIME===
    5. Check doneness and rest
    The thickest part of the breast should reach 165°F and the thighs ideally 175–185°F for better texture. Check without touching bone. Remove the chicken and rest 10–15 minutes before carving. Return the vegetables to the oven if they need additional browning.
    My recommendations for the best results
    * Salt ahead of time: For especially crispy skin, season the chicken 8–24 hours before roasting and refrigerate uncovered on a rack. If doing this, don't salt it again before roasting.
    * Use a large metal roasting pan: A 13 × 18-inch rimmed sheet pan works well. Crowding causes the vegetables to steam rather than brown.
    * Don't add broth or water: The chicken will release enough juices to flavor the vegetables. Adding liquid will interfere with browning.
    * For crispier vegetables: Arrange most vegetables around the chicken rather than completely underneath it, where they will become softer.
    * Finish with lemon butter: Mix melted butter with a tablespoon of lemon juice and brush over the chicken immediately after removing it from the oven.



Lemon Ricotta Pasta

By | | , , , ,
Comments Off on Lemon Ricotta Pasta

Lemon Ricotta Pasta

Lemon Ricotta Pasta
No Ratings

Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, plus additional for optional garnish
  • 1 teaspoon grated garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper,plus additional for optional garnish
  • ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
  • 5 ounces fresh baby spinach leaves(approximately 4 to 4 ½ cups)

Instructions

    To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

    To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

    To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

    Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.

© kitchen

Screenshot

Feta Pasta with Tomatoes

By | | , , , ,
Comments Off on Feta Pasta with Tomatoes

Spaghetti Squash Feta Pasta

Spaghetti Squash Feta Pasta
No Ratings

Ingredients

  • 20 oz Cherry tomatoes
  • 6 tbsp Olive oil (divided into 4 tbsp and 2 tbsp)
  • 1 8-oz block Feta cheese
  • 1/2 tsp Crushed red pepper flakes
  • 1 medium Spaghetti squash
  • 1/2 tsp Sea salt
  • 4 cloves Garlic
  • 1/2 cup Fresh basil (packed, cut into ribbons)
  • Parmesan cheese (shredded; optional, for garnish)

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  3. Place the tomatoes into a 9x13 baking dish. Drizzle with 4 tbsp (59 ml) olive oil. Toss or stir to coat.
  4. Push the tomatoes aside to make a space in the center of the pan and place the block of feta in the center. Sprinkle the tomatoes and feta with crushed red pepper.
  5. Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9x13 baking dish, or a 10x15 jelly roll pan, cut side up. Drizzle the halves with the remaining 2 tablespoons (30 ml) olive oil. Season with salt. Flip the halves over, cut side down on the pan.
  6. Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance. (Depending on the size of your squash, you may need to take it out 5-10 minutes earlier or longer than the tomatoes and cheese.)
  7. After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
  8. Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to press the garlic cloves over the feta. Add the fresh basil and immediately stir together, forming a creamy sauce.
  9. When the squash is cool enough to handle (but still hot), use a fork to pull the spaghetti squash strands out of the shells and add to the baking dish with the sauce. Stir to coat in sauce. Sprinkle with parmesan, if desired.
Continue reading →

Salmon Casserole

By | | , , , , ,
Comments Off on Salmon Casserole

Yield: 6 servings

Salmon Casserole

Salmon Casserole
No Ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese and breadcrumbs.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

Grilled Balsamic Chicken Thighs

By | | , , , ,
Comments Off on Grilled Balsamic Chicken Thighs

Grilled Balsamic Chicken Thighs

Grilled Balsamic Chicken Thighs
No Ratings

Ingredients

  • 2 1/2 pounds chicken thighs
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 2 green onions, thin sliced
  • Glaze:
  • 1 cup vinegar
  • 1 tbsp honey

Instructions

  1. Make glaze and store in refrigerator until needed: To a small saucepan, add 1 cup of vinegar and 1 tbsp honey and stir. Bring to a low boil and quickly reduce to a simmer. Cook approximately 20-25 minutes until it’s reduced by 1/3. Turn off heat and cool.
  2. In small bowl. Mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to glass container or zip lock bag. Pour marinade over chicken. Add herbs. Cover container and place in fridge to marinate 15 minutes to 2 hours.
  3. Remove chicken from fridge. Heat grill to medium-high heat, about 450 degrees. Place chicken in grill and cook for 5-6 minutes then flip. Cook chicken an additional 5-6 min until done. Internal temperature should reach 165 degrees.
  4. Remove chicken from grill and let rest for 5 min. Drizzle with balsamic glaze.

Salmon Nuggets Air Fryer

By | | , , , ,
Comments Off on Salmon Nuggets Air Fryer

Salmon Nuggets Air Fryer

Salmon Nuggets Air Fryer
No Ratings

Ingredients

  • 24 oz Salmon fillets (cut into 1-inch pieces)
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 3 tbsp Honey (or zero sugar honey)
  • 2 tbsp Coconut aminos (or low-sodium soy sauce)
  • 1 tbsp Olive oil
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground ginger (optional)

Instructions

    1. In a large bowl, whisk together the honey, coconut aminos, olive oil, smoked paprika, garlic powder, ground ginger (if using), salt, and pepper.
    2. Add the salmon pieces to the bowl and mix well to coat. Marinate for 5-10 minutes, or up to 1 hour if you have time. When time is up, turn the salmon pieces in the marinade again to coat well.
    3. Meanwhile, preheat the air fryer to 400 degrees F (204 degrees C).
    4. Place the salmon bites in the air fryer basket in a single layer, with some spaces between most of them. (Do not crowd the basket. If they don’t all fit, cook in batches.) Air fry for 5-7 minutes, until the internal temperature reaches 135-140 degrees F (57-.60 degrees C)

© kitchen

Chicken Thighs in Cream Sauce

By | | , , , ,
Comments Off on Chicken Thighs in Cream Sauce

Chicken Thighs in Lemon Cream Sauce

Chicken Thighs in Lemon Cream Sauce
No Ratings

Ingredients

  • 6 chicken thighs
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tablespoons butter
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 4 oz mushrooms, sliced
  • 1/2 cup sun dried tomatoes
  • 2 Tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • lemon, juice of 1
  • 1/2 cup heavy whipping cream
  • 1/4 cup parmesan, grated

Instructions

  1. Preheat oven to 400.
  2. Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
  3. Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
  4. Add mushrooms and tomatoes and brown for 2-3 minutes.
  5. Add garlic and saute 1 minute, then add flour and whisk into thick paste.
  6. Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
  7. Add Parmesan cheese and stir until melted.
  8. Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.

 

Glazed Ham

By | | , , ,
Comments Off on Glazed Ham

Glazed Ham

Glazed Ham
No Ratings

Ingredients

  • 1/2 spiral cut smoked ham 3-4 lb
  • 6 Tbsp Guldens mustard
  • 3 Tbsp Lakanto maple syrup
  • 3 Tbsp golden Monkfruit sweetener
  • 2 Tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper

Instructions

  1. Preheat the oven to 325°.
  2. Place the ham, fat side up, in a pan with a rack. Bake for about 50 minutes, or until temperature is around 125-130.
  3. Combine the mustard, syrup, sweetener, avocado oil, and spices.
  4. Brush 1/2 of glaze over ham, bake for 10 more minutes, then brush the ham with the rest of glaze and bake until ham is 140°F, about 10 minutes more.
  5. Cover the ham and let it rest for 10 minutes.

Broccoli Cheese Soup

By | | , , , , , ,
Comments Off on Broccoli Cheese Soup

Broccoli Cheese Soup

Broccoli Cheese Soup
No Ratings

Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Spinach Parmesan Stuffed Chicken Breasts

By | | , , ,
Comments Off on Spinach Parmesan Stuffed Chicken Breasts

Spinach Parmesan Stuffed Chicken Breasts

Spinach Parmesan Stuffed Chicken Breasts
No Ratings

Ingredients

  • 4 chicken breasts
  • 1 tablespoon olive oil or avocado oil
  • 1 tesapoon paprika
  • 1 teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 ounces cream cheese, softened
  • ¼ cup grated Parmesan
  • 2 tablespoons mayonnaise
  • 1/4 tsp red pepper flakes
  • 1 ½ cups chopped fresh spinach
  • 1 teaspoon garlic, minced

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a cutting board, cut a pocket into each one, and drizzle with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle paprika mixture on both sides of chicken breasts.
  4. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper flakes and remaining ½ teaspoon of salt to a small bowl; stir to combine.
  5. Spoon the spinach mixture into each chicken breast evenly; close with toothpicks if desired.
  6. Place the chicken breasts in a large baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
© kitchen